2 1/4 cups cake flour
1 1/2 cups sugar
1/4 cup shortening
1/2 cup cold unsalted butter, cut into thin slices
3/4 cup milk
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 cup unsalted butter, divided
2 cups packed brown sugar, divided
1 15-oz can pineapple chunks
(These instructions are for 2 cakes made in cast iron skillets. For instructions using standard cake pans, please see notes at the end.)
Preheat the oven to 375 degrees and center rack in the oven. I used only one skillet to make both cakes by doing one at a time. Simply wipe out your skillet after removing the cake and start over. If you have 2 skillets, even better, make them both at the same time by staggering the pans in the oven.
Prepare the topping first by placing 1/4 cup butter in cast iron skillet. Place skillet in the oven until the butter has melted, this only takes a few minutes.
Remove skillet from the oven and sprinkle 1 cup of brown sugar over the butter. Drain pineapple chunks, reserving the juice to store any leftovers.
Gently place pineapple chunks onto the brown sugar in the center of the skillet, forming a flower. Place a cherry in the middle of the pineapple flower. Decorate the outer edge of the cake using more of the pineapple and cherries.
Prepare the cake batter by combining all batter ingredients in a mixer bowl. Mix at low speed for 30 seconds or so to incorporate, then increase speed to medium and mix for 5 minutes, occasionally scraping bowl if needed.
Separate the batter evenly between two bowls. Do not be concerned if there are some small butter bits still in the batter, it will still bake up beautifully!
Carefully, but fairly quickly, pour the batter over the pineapples. You want to pour the batter on top, moving around as you go, so that you don’t move any of the pieces of fruit around.
Bake 30 minutes. The sides should be bubbly and the top will be browned. Cool for 10 minutes on a wire rack.
Place flat cake plate over the skillet, then using oven mitts, invert the pan onto the plate. If necessary, use an icing spatula to scoop up any topping left in the pie to patch any bare spots on top of the cake.
REGULAR CAKE PAN INSTRUCTIONS:
The instructions are basically the same using standard 9″ round cake pans or a 13″ x 9″ baking pan. For a 13″ x 9″ baking pan, form pineapple flowers all over the cake, you should be able to fit about 8 or more flowers. Bake the 13″ x 9″ pan for 35-40 minutes. You may need to loosen the cake from the sides of the pan before inverting. For round cake pans, follow baking times for skillet above.
This chocolate mousse recipe makes an easy and elegant, creamy and perfectly chocolatey dessert! So rich and delicious, this chocolate mousse is an absolute favorite!
Serves: Serves 8
3 tablespoons unsweetened cocoa powder
1 cup sugar
pinch of espresso powder (optional)
2 tablespoons all-purpose flour
pinch of salt
2 cups heavy cream
2 egg yolks
1 teaspoon vanilla
Perfect Whipped Cream Recipe
Place cocoa, sugar, espresso powder, flour, and salt into large saucepan. Mix thoroughly. Add 1 cup of heavy cream and stir until all dry ingredients are mixed well. Add remaining cream and mix thoroughly. Heat over medium low heat until mixture begins to thicken, stirring continuously.
Beat egg yolks. Pour small amount of chocolate mixture into egg yolks and mix thoroughly. Add egg-chocolate mixture back into pudding mixture, stirring continuously. Add vanilla. Continue to heat until pudding is thickened. Allow pudding to cool completely.
Prepare whipped cream. Fold 1 cup of whipped cream into cooled chocolate mixture.
Before serving, top with whipped cream.
Recipe by Add a Pinch at http://addapinch.com/chocolate-mousse-recipe/
A decadent no-bake pie that tastes like a rich peanut butter cup!
1½ cups almond meal
¼ cup cocoa powder
¼ cup pure maple syrup
3 tablespoons coconut oil
Pinch of salt
1 cup creamy all-natural peanut butter
¾ cup water
½ cup melted coconut oil
½ cup maple syrup
¼ teaspoon sea salt*
2 tablespoons melted coconut oil
2 tablespoons pure maple syrup, at room temperature
3 tablespoons cocoa powder
Line an 8-inch springform pan or pie dish with parchment paper and set aside. (Note: This pan size is smaller than a traditional 9-inch pie plate. If you use a traditional pie dish, the resulting pie will be thinner than what you see in these photos.)
To prepare the crust, combine all of the ingredients in a large mixing bowl and stir well to create a uniform dough. Press the dough evenly into the bottom of the lined pan and set aside.
To prepare the filling, combine the four ingredients in a blender, and blend until completely smooth and silky. You may have to stop and scrape down the sides a few times to get the batter very smooth and evenly mixed. (Alternatively, you could probably use a hand mixer to combine these ingredients, as long as they get whipped together very well– mixing by hand doesn’t work as well.) Pour the filling over the top of the crust, and use a spatula to smooth the top. Place the pie in the freezer to set until firm, about 4 to 6 hours.
Once the pie is firm, prepare the chocolate topping. Combine the coconut oil, maple syrup, and cocoa powder in a small bowl and whisk well to combine, creating a smooth chocolate sauce. (If your ingredients are cold, this mixture will clump, but it will become smooth again when gently warmed.) Use the parchment paper to easily remove the pie from the pan, then drizzle the chocolate over the top. When the chocolate touches the cold pie, it should solidify pretty quickly– like a “magic shell” topping you’d use on ice cream. Allow the pie to sit at room temperature for 15 minutes, to make it easier to slice and serve. Store any remaining pie in the refrigerator for up to one week. (If you freeze the pie, it will be too firm to serve right away.)
*I used salted peanut butter and still felt the ¼ teaspoon of salt was needed to balance the sweetness in the peanut butter filling. If you use unsalted peanut butter, you may want to add more salt, to taste. Since you can taste the filling as you go, your pie will taste exactly the way you’d like it to.
Recipe by Detoxinista at http://detoxinista.com/2014/11/no-bake-peanut-butter-cup-pie-vegan/
4 cups chilled, chopped and seeded watermelon (I use seedless watermelon to make things easier)
1 cup water
1 tablespoon lime juice
1 teaspoon or more honey, optional (if your watermelon isn’t sweet enough)
1. Add chopped watermelon, 1 cup water and lime juice to blender. Blend on high until smooth. Strain through a mesh colander, if desired.
2. Chill and serve over ice.
2 frozen bananas
4 cubes of ice
1/2 cup @purecocobella
Blend, scoop out 1/3 of mixture into jar and 1/3 into separate bowl
Add 1 tbsp cacao powder
Blend and scoop into jar
Add last 1/3 of banana mixture with 5 frozen strawberries
Blend and scoop on top of choc layer
Top with strawbs, nibs and choc sauce ☆✧⚬eat with a spoon 😋
1 cup full cream milk
1 cup heavy cream
180 grams dark chocolate buttons
1 tablespoon cocoa powder
1 tablespoon honey
1/2 teaspoon cinnamon
1 Pour milk and heavy cream into a pot and cook over very low heat until warmed. Add dark chocolate and stir until completely melted. Whisk in cocoa powder and honey. Add cinnamon for a Mexican chocolate flavor.
2 Pour into popsicle molds and freeze.
6 cups cubed 100% whole grain bread
1 1/2 cups milk of choice
1/4 cup syrup
1 teaspoon vanilla extract
1 tsp cinnamon
1 scoop Gnarly whey protein
1/2 cup blackberries- frozen or fresh
3/4 cup blueberries-fresh or frozen
1/2 cup frozen cranberries
1. Whisk together the eggs, milk, syrup, cinnamon, protein and vanilla in a large bowl.
2. Grease a baking dish and fill with the bread cubes.
3. Pour the liquid mixture over the bread, add in all berries and mix well and let sit overnight in the fridge (or for least 30 minutes).
4. Take out of fridge when ready to bake and bake at 350 degrees for about 30-40 minutes or until egg mixture is fully cooked.
Top with your choice of toppings: Nut butter, syrup, more fruit, etc.!