PINEAPPLE ANGEL FOOD MINI CAKES...aka MOJITO CAKES

Pineapple Angel Food Mini Cakes...aka Mojito Cakes

 Easy to make...light and delicious...great summer dessert!

Ingredients:
     1 box angel food cake mix
     1 15 oz. can crushed pineapple in pineapple juice

Combine the DRY cake mix with the crushed pineapple. Divide the batter into your cake molds. I used the Demarle at Home square savarin flexipan and the European Donut flexipan...If using the Demarle flexipans, do not use any butter, spray or oils in the molds.  (You can see how easily the cakes can be removed from the pans...then just a quick soap and water wash, and the pans are clean!) 
There was enough batter to fill all the molds...24 in total.

Bake at 350 degrees for about 20 minutes.  Let cool at least 5 minutes, then remove the cakes from the molds. Place on a rack to completely cool.

Topping:
     1 8 oz. container of Cool Whip
     a few tablespoons of Limeade concentrate 

Mix the defrosted Cool Whip and limeade concentrate, to taste. When ready to serve...place individual cakes on serving plates. Spoon dollops of flavored Cool Whip on top of each cake. Garnish with a sprig of mint. (I often add a thin slice of lime and some toasted coconut.)

This dessert is very low in calories! And it's refreshingly tasty!

Enjoy!

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BLUEBERRIES! (and a recipe)

I have teen thinking about blueberries...

Yesterday, I found the first Florida blueberries in the store. They're still a bit pricey, but I just had to have them. There's no fruit I love more than blueberries!!! 

And then my sister called to say that her local blueberry farm is ready for picking...and the lady who makes the most fabulous fresh blueberry pies, made a quart of the filling for my sis...to use in little tarts for her party tonight. My mouth is watering, just thinking about these tarts....

So...off to Pinterest, I went...searching for recipes with blueberries. Some were new to me, and others are old friends. 




And then I remembered the most refreshing cake I ever made...and it had blueberries. This is one of the easiest cakes I have ever made, too!

Starting with a WHITE cake mix... using milk in place of the water (It makes a richer cake!) It's perfect for a Memorial Day dessert (or July 4th or Labor Day!). I call it the "Fruited Plains" cake. (I posted this a year or so ago, too...it's THAT tasty!)

"FRUITED PLAINS" CAKE

1 white cake mix

vegetable oil

eggs or egg whites (I used whole eggs)

milk

Heavy Cream

Powdered sugar (about 1/8 cup)

Strawberries

Blueberries

Prepare the cake mix according to the directions on the box, but substitute MILK for the water. Pour into two, greased and floured, 8 inch round pans. Bake according to the directions on the box. Cool in pan for 10 minutes, then invert onto cooling racks.

(I baked mine, for 35-40 minutes, in a large round Demarle at Home flexipan...no oils, sprays, butter, flour needed!)

When the cake is completely cool, place the first layer on a cake plate. Whip the heavy cream until peaks form. Fold in the powdered sugar. Spread whipped cream on the first layer. Top with sliced strawberries. Top this with the remaining layer of cake. Spread with whipped cream and tip with blueberries.(I cut the Demarle layer in half...spreading the cream between the layers). If desired, add a large dollop of whipped cream in the middle of the top layer, then gently press a large strawberry on top...maybe partially sliced and fanned out.

Place the cake in the refrigerator until ready to serve. It truly is much better when chilled.

Enjoy!

And happy Mother's Day to all you moms...

Jane

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SUGGESTIONS WELCOME...

Last week I made a BEAUTIFUL frozen dessert using watermelon, lime juice, chocolate chips and lime sherbet. 

Unfortunately, there was a problem...

     The watermelon part of the dish was so hard that by the time it softened enough for a spoon to penetrate, the sherbet was completely melted. 

What can we do with all these beautiful desserts? How can we overcome this problem???

We could make them into popsicles...

Or toss them into a blender with some rum...

And make a delicious frozen adult beverage....

                                                      I really would like to serve them like this...
                                   They would make such a pretty and refreshing summer dessert...


Suggestions are welcome...
Jane

CHERRY PIE POPS!

I am on a kick...little desserts! Just enough to give my sweet tooth a taste, without adding too many calories (or too much sugar!) to my daily diet.  This little Cherry Pie Pop is perfect for that!

As you can see from the photo, there is nothing to making these little pies...They're quick and EVERYDAY EASY!

CHERRY PIE POP (OR HAND PIE)

     (or as we called them on July 4th, George Washington Cherry Pie Pops)

            

    1 box Pillsbury Refrigerated Pie Crust (2 crusts)

    1 can Comstock More Fruit Cherry Pie Filling

    Lollipop sticks (if making “pops”)

    1 egg, beaten

    Sugar for sanding

Gently spread one of the rolled pie crusts onto the Roul'Pat. With a rolling pin, gently roll out any creases. (no flour needed on the mat!)

Using a round cookie or biscuit cutter, cut circles of pie crust. Place the circles on the Silpat. (no oils, sprays, butter needed on the Silpat!)

In the center of each circle, place about a tablespoon of pie filling…with 2-3 cherries. Press the lollipop stick into the crust…about ½ “ . 

Unroll the second pie crust. Place it on the Roul'Pat and repeat.  (Note: either gently stretch this circle or use a slightly larger cutter to cut the top circle…to accommodate the cherries). Place over the first circles and seal with the tines of a fork. Cut a vent on the top of each pie! (use a knife, scissors, or the fork tines) Brush the top of the little pie with some of the beaten egg. Sprinkle with sugar. Bake in a 375 degree oven for 15-20 minutes. (Keep an eye on the pies. Do not overbake!)

Cool for a few minutes on the Silpat before removing. Then cool on a rack.

For the display, I filled a "star" container with floral “marbles” and stuck the pies into the marbles. Worked fine!

*Any filling can be used.

**Even with all the food we had at our Independence Day celebration, not a single pie was left!!! They really were good!

***I am teaching "how to make" these pies at my Friday night cooking class. Those ladies are in for a treat!

All the products used to make these pies are from Demarle at Home...

    Everyday dough cutter set...straight and fluted edges

    Silicone pastry brush (l love that this has a "rest" on the handle)

    Roul' Pat...perfect for rolling out pastry, creating shapes with chocolate and sugar...or as an art mat (beads will not roll off)

    Silpat...made of woven glass and coated with food grade silicone. (My FAVORITE everyday tool!)

    Perforated Baking Tray...aluminum baking sheet which ensures even distribution of heat.

Enjoy!

Jane


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On the Menu Monday!