Cinnamon Apple and Cream Cheese Filled Mardi Gras King Cake

I have always, always, always loved King Cake for Mardi Gras!  With today, "Fat Tuesday", being the last official day of Mardis Gras in the States and Carnival around the world . . . I have just sunk my teeth into a divine King Cake like no other!  This cake has a cinnamon apple filling combined with cream cheese and topped with an icing.  Of course the beautiful finale is the traditional green, yellow, and purple colored sugars sprinkled on top.

I seriously blew my diet with this cake!  And warm straight out of the oven, it was irresistable.  Thank goodness there is tomorrow to start all over again!

This ring-shaped confection is rich in tradition, especially known for it's shape, color and taste.  I always look forward to seeing how other bakers incorporate the trademark decorations on the cake:  the colored sugars in the royal hues of purple (justice), green (faith), and gold (power), that honor the three kings who visited the Christ child on Epiphany, the last day of the 12 Days of Christmas.

The round circular shape symbolizes the circular route taken by the three kings to confuse King Herod who was attempting to follow the wise men so that he could kill the Christ child.

King Cake originated in Europe and is also known as Twelfth Night Cake because it is always prepared during the period between the Twelfth Night of Christmas (January 6) and Ash Wednesday.

The King Cake was brought over to America and is a New Orleans tradition in which a small plastic baby honoring Jesus is baked inside and shared with others to enjoy. It is considered good luck to come upon the person who gets the slice with the baby in it and whom also must host the next Mardis Gras party with the King Cake.   This person is also declared the king or queen of the party.  After the plastic baby is discovered, you are to place the honorable toy baby on the top of the cake for all to see and think of Jesus.  What a fun and delicious tradition!

Many King Cake recipes have a cream cheese filling and some recipes don't, but recipes also abound with a cinnamon-apple filling along with cream cheese.  You can also add raisins and nuts if you like.  The cake is often braided and flavored with cinnamon.  Sweeter and fancier King Cakes with rich fillings are the trendier rage currently, so I had to try one.  In fact, an increasing variety of incredible fillings become available each year, especially in New Orleans where one might think that bakeries try to outdo each other!  Traditionalists can still enjoy the rather plain original cakes with just colored sugar sprinkled on a light icing on top and still indulge in a delicious treat.  But I don't need to describe how incredible the cinnamon apple and cream cheese filling combination is, so I hope you'll try this recipe!

Hope you enjoyed your Mardi Gras or Carnivale celebrations!

Cinnamon Apple and Cream Cheese Mardi Gras King Cake

Cinnamon Apple Filling

2 tablespoons butter

2 large tart apples, such as Granny Smith, peeled, cored, quartered and sliced crosswise into 1/4-inch slices

1 tablespoon dark brown sugar

1/4 teaspoon cinnamon

1/8 teaspoon salt

In a large skillet over medium heat, melt the butter. Stir in the apple slices, brown sugar, cinnamon and salt, and cook, stirring frequently, just until the apple starts to soften, 3 to 4 minutes (the slices should still be crisp). Remove from heat and stir in the raisins and toasted pecans. Spread the apple mixture onto a baking sheet to stop the cooking process and allow the apples to cool quickly, then cover and refrigerate until needed.

Cream Cheese Filling

1 (8-ounce) package cream cheese

3/4 teaspoon vanilla extract

1/4 teaspoon salt

5 tablespoons sugar

1/2 beaten egg (save the other half egg to make the egg wash for the cake)

In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the cream cheese with the vanilla, salt and sugar. Add the beaten egg to the cream cheese mixture and beat until thoroughly combined. Cover and refrigerate until needed.

Cream Cheese Glaze

2 ounces (¼ of an 8-ounce package) cream cheese

1/4 cup (½ stick) butter, at room temperature

1/4 teaspoon vanilla extract

1/8 teaspoon salt

3/4 cup powdered sugar, sifted

In the bowl of a stand mixer, or in a medium bowl using a hand mixer, whisk together the cream cheese, butter, vanilla and salt until completely combined. With the mixer running, add the sifted powdered sugar, one spoonful at a time, until fully incorporated.

Brioche Dough

3/4 cup milk, divided

1 package (2½ teaspoons) active dry yeast

1/3 cup plus 1 teaspoon sugar, divided

2 eggs, plus ½ beaten egg (use the remaining half egg leftover from the cream cheese filling), divided

10 tablespoons (1 stick plus 2 tablespoons) butter, at room temperature

3 1/2 cups (15.75 ounces) bread flour, plus more for dusting

1/2 teaspoon salt

Purple, green and yellow colored sugars for decorating

Plastic baby, if desired

Preparation and Assembly of Cake

In a small pan, heat one-half cup plus 2 tablespoons of milk over medium heat just until warmed. Remove from heat and pour the milk into a small bowl or measuring cup. Stir in the yeast and 1 teaspoon of sugar, then set aside until the milk is foamy and the yeast is activated, about 10 minutes.

Whisk the 2 eggs in the bowl of a stand mixer using the whisk attachment (or in a large bowl with a hand mixer) until light and fluffy, about 1 minute. Stir in the yeast mixture and remaining one-third cup of sugar until fully incorporated.

If using a stand mixer, switch to the paddle attachment. With the mixer running, add the butter, 1 tablespoon at a time, until incorporated.

In a medium bowl, whisk together the flour and salt. With the mixer running, add the flour mixture, one spoonful at a time, until fully incorporated.

Remove the dough to a lightly floured surface and knead until it is soft and somewhat silky (it's a rich dough and won't be entirely smooth), 5 to 7 minutes. Place the dough in a large, oiled bowl and lightly cover with plastic wrap. Set aside in a warm place until doubled in size, 1 to 1½ hours.

Meanwhile, make an egg wash: Combine the remaining beaten half egg with the remaining 2 tablespoons of milk.

When the dough is doubled, punch it down (it will be very smooth and elastic) and roll it out onto a lightly floured surface into a 10-by-28-inch rectangle. Lightly score the dough lengthwise to divide the dough into 2 equal halves.

Spoon the apple filling down the length of one side, leaving a 1½-inch border on the top, bottom and sides. Repeat with the cream cheese filling down the other side of the dough, leaving a 1½-inch border on the top, bottom and each side. Lightly brush the edges and center of the dough (along the score) with the egg wash to moisten. Gently and carefully pull the dough over the cream cheese filling, sealing the edge of the dough along the score mark. Repeat with the apple filling. Press the sealed edges, making sure they are secure (otherwise the fillings could spill out while the cake bakes).

Gently twist the length of the dough to form a braid-like shape. Wrap the dough so it forms an oval wreath and gently press the edges together. Carefully transfer the wreath to a parchment-lined baking sheet.

Brush the top of the wreath lightly with egg wash and cover loosely with plastic wrap. Let the dough rise until almost doubled in volume, 45 minutes to an hour, or loosely cover and refrigerate the dough overnight, removing it from the refrigerator about 1 hour before baking for the dough to come to room temperature.

Heat the oven to 375 degrees. Lightly brush the wreath with any remaining egg wash and place the sheet in the oven.

Bake the cake until golden brown on top and a toothpick inserted in the center comes out clean (the toothpick will remain moist if it hits the cream cheese filling, but there should be no crumbs sticking to it), about 30 minutes. Rotate the pan halfway through baking for even coloring.

Allow the cake to cool slightly before it is frosted (if it's too hot, the glaze will run off the cake and not adhere). Drizzle the glaze evenly over the cake, then lightly sprinkle over the colored sugars. If using the plastic baby, hide it somewhere in the cake (press the baby in through the bottom of the cake so as not to disturb the top or sides of the cake). Serve the cake warm or at room temperature.

For an easier, yet still festive recipe for Mardi Gras, you might like these delicious muffins that I baked last year:

Mardi Gras Bananas Foster Muffins

Pin It

Lemon Polenta Torta with Fruit Compote

'Lemon Polenta Torta' with powdered sugar sprinkled on top just as it is served in Italy!

Winter and lemons?  This combination just doesn't seem very logical to many of us.  Lemons are more commonly associated with the hot days of summer when we quench our thirst with icy, cold lemonade or lemon sherbet.  But in the warmer regions of the world, especially in the Mediterranean areas, and the U.S. states of Florida, California, Arizona and Texas, lemons are at their peak.  Lemons and all citrus fruits are a delicious and healthy part of winter, especially for cooking lighter in the kitchen.  The vitamin C in citrus proves their worth by helping us in the cold and flu season also, another timely advantage to citrus in winter!

In Italy, vibrant yellow lemons are harvested three times a year along the Amalfi coast!   The flavor of lemons is a family favorite in desserts, from torte' to pies to icey granite'.   We also love adding lemon juice with butter and garlic for an added sophistication to fish or chicken sizzling on the grill.  Vinaigrettes and vegetables jazz up with the help of lemons as well.

Baking and cooking with fresh, fragrant lemons infuse the air of any kitchen and home with their hypnotic perfume.  So during these grey days of winter, it's a perfect time to prepare something lemony!   The theme for this month's Cooking Light Virtual Supper Club is perfectly timed for the winter season and the 'holiday of amore' . . . "Pucker up with Lemons (for Valentine's Day!)" hosted by Val on her blog, "More Than Burnt Toast".  Following the recipe for the Lemon Polenta Torta, you'll see what the rest of the group prepared with links to their recipes.

My husband seriously raved about this cake!  "Superb . . . very, very wonderful!" were his exact words!  Both of us thought that this cake was even better served warm, plain and simple without the compote.  We favored it with just a little sprinkling of powdered sugar on top as is the customary way to serve it in Italy.  Below is a photo of my sweet cousin, Silvia in Italy, who prepared an incredibly delicious classic Italian torta for us during our visit in October.

Silvia cuts fresh slices of Italian torta for us just minutes after entering the home!

perfectly moist and flavored, with a generous dusting of powdered sugar on top!

Lemon Polenta Torta with Fruit Compote
(adapted from "Cooking Light")

For the cake:

Cooking spray and parchment paper
1 1/4 cups all-purpose flour
1-1/4 cup sugar (I added the extra 1/4 cup due to my addition of lemon juice, below)
1/2 cup yellow cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup reduced-fat buttermilk
1/4 cup olive oil (I did not use extra-virgin because the taste is so much stronger)
2 large eggs (I use jumbo eggs)
juice from 1/2 of a lemon, fresh-squeezed (preferably from Meyer lemons) (my addition that I highly recommend)
2 tsps. grated lemon rind

For the winter fruit compote:

1 cup unsweetened apple juice
1/2 cup fresh or dried cranberries
1 3/4 cups chopped red-skinned pear (about 2)
1/2 cup golden raisins (I eliminated since my husband doesn't like raisins)
2 tsps. fresh lemon juice
1 Tbsp. sugar

To prepare the cake:

Preheat oven to 350°.
Coat an 8-inch round cake pan with cooking spray.
Line bottom of the pan with parchment paper.
Coat paper with cooking spray.
Set aside.

Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and all dry ingredients (except the lemon zest) in a large bowl, stirring well with a whisk.
Make a well in center of mixture.
Combine buttermilk, oil, eggs, lemon juice and lemon rind, stirring well with a whisk.
Add buttermilk mixture to flour mixture, stirring until moist.
Pour batter into prepared pan.
Bake at 350° for 40 minutes or until wooden pick inserted in center comes out clean.
Cool in the pan 10 minutes on a wire rack; remove from pan.
Cool completely on wire rack.

To prepare the compote:

Combine apple juice and raisins in a small saucepan over medium-high heat; bring to a boil.
Reduce the heat, and cook until reduced to 2/3 cup (about 4 minutes).
Add cranberries to pan; cook 5 minutes.
Add pear to pan; cook 2 minutes or until tender.
Remove from heat; stir in lemon juice.
Top slices of the lemon torta with the fruit compote.

If 'lighter' lemon dessert recipes are something that you enjoy, than you might want to check out the following luscious lemon treats that I've prepared before.  Both of these cakes are loaded with lemon flavor and you'd never, ever know that they are lightened up!

Lemon with Limoncello Layer Cake

Lemon Raspberry Cheesecake

All of the recipes contributed to this month's "Lemon" theme can be found at:

Val (More Than Burnt Toast) made a delicious main dish of Lemon Ginger Fried Chicken
Sandi (Cooking at The Whistlestop Cafe) concocted a strong batch of Limoncello 
Jerry (Jerry's Thoughts, Musings, and Rants) prepared a Fennel Salad with Meyer Lemon
Susan (The Spice Garden) made a hearty winter Chicken Rice Avgolemono Soup with Dill 
Sarah (All Our Fingers In The Pie) put together a healthy salad of Tomatoes with Avocado and Preserved Lemons 

Pin It

Carrot Cake with Praline Filling & Cream Cheese Frosting!

"What do we have to eat that's sweet?" asked 'Mr. Meat and Potatoes' Bill.

"Uh, nothing hon.  Would you like me to bake a cake?"

"Oh YEA!"

"How about a layered carrot cake?  With a praline filling?"

He was speechless!   Sweets and football games on TV will quiet this man faster than anything I know.  Off to the kitchen I scurry.  This cake took one half of the day to make.  Bill got his cake and ate it too . . . the next day!  If I wanted to sell this cake I'd have to charge $10.00 a slice just to break even with the ingredients and time that was put into baking it.

This is a very dense, heavy, thick, utterly rich cake . . . if you're looking for light and flakey, this is not your cake.  This is "wow, I-can-only-eat-half-a-slice carrot cake."

Oh, but made with so much love!

Let me warn you, the praline filling alone will send you directly to blissful heaven.  You may even find yourself spooning it . . . no pouring it into your mouth as it cools on the stove.

This is dangerously rich stuff that puts a humble carrot cake way over the TOP!  I think I'll make a bigger batch of it the next time to drizzle over the cake!

I doubled the frosting to make this extra luscious.  For me, it's the frosting on the cake that matters more than the cake anyway!  But I rarely eat sweets, being more of a savory flavor kind of gal.  Maybe that's why my husband begs me to bake . . . I really do need to do this more often.  Baking really is quite fun!

all decorated for the new season of autumn

thick layers of frosting on my cakes, that's why the recipe calls for such large amounts of ingredients.  In this open portion of the cake the praline filling is dripping down the cut cake . . . oh so good!

The Best Carrot Cake with Scrumptious Praline Filling and Cream Cheese Frosting

3 cups flour
2 cups sugar
1 cup light brown sugar
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
2 sticks butter, softened
1/2 cup vegetable/canola oil
6 large eggs
1 Tbsp. vanilla extract
1-1/3 cups drained crushed pineapple
1 cup shredded coconut flakes
1 cup chopped pecans
6 cups shredded carrots

For the cake:

Pre-heat oven to 350 degrees.
Prepare 3 9-inch round baking pans with butter/cooking spray and flour dusting.
In a small amount (about 1 cup) of water, cook the shredded carrots for about 15 minutes to tenderize.
Drain all of the water from the carrots.
In a large mixing bowl, add the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
Mix well.
Add the oil, eggs, vanilla extract, pineapple, coconut, pecans, and carrots.
Place equal amounts of cake batter into each of three prepared pans.
Bake for 35 - 40 minutes or until an inserted toothpick comes out clean.
Place on baking racks to cool.

Prepare praline filling and cream cheese frosting.

Praline Filling

6 Tbsp. butter
1-1/2 cups light brown sugar
1 cup heavy whipping cream
1 tsp. vanilla
3/4 tsp. salt
1/4 cup flour
1 tsp. cornstarch

In a heavy pan, melt the butter.
Add brown sugar and mix well.
Add cream, vanilla, and salt.
Mix well again.
Slowly add in the flour and cornstarch.
Vigorously blend well with a whipping utensil.
Use a small-holed strainer to remove any lumps of flour/cornstarch.
Pour the praline filling into a metal bowl.
Place in the freezer for a few hours to thicken or refrigerate overnight.

Cream Cheese Frosting

2 8-oz. packages cream cheese, softened
2 sticks of butter
7 cups powdered sugar
2 tsp. vanilla
2 tsp. butter flavoring
pinch of salt

Assembly of Cake

Gently remove cooled 3 cakes layers from pans.
Pour half of the praline filling onto 2 of the cake layers only.
Immediately place these in the freezer if the filling is too runny.  This will thicken up the filling more quickly.
Remove chilled cake layers with praline filling from the freezer after several hours.
Spread thick layers of cream cheese frosting on top of the two cake layers with filling.
Place these two cake layers on top of each other and then place the final third cake layer without any praline filling on the top.
Frost the cake and decorate how you like.

pour the praline filling over two of the baked cake layers . . . 

place in freezer to harden the praline

spread a layer of frosting on top of "chilled" praline filling

place the second praline-topped cake layer on next and frost it too

place the third cake layer without praline filling on top and ice the entire cake

decorate your cakes with simple things from the craft stores such as this wheat and nuts

a slice of rich, dense, heavy cake with layers of praline and cream cheese frosting

Mangia!
. Pin It

Oh So Sweet "Tres Leches" Cake for Cinco de Mayo!

.

.
I have been wanting to get my hands on a recipe for this Latin cake for several years now.  I teach an International Marketing class to seniors in business at my university and whenever I have a student from Columbia or Venezuela or any other South American country, they always bake this cake and bring it in to share with the rest of the class.  It is a cake that is VERY SPECIAL to the Latin culture and my students are very proud to share it in class.

Now one thing that I just don't understand is that this cake recipe is from a cookbook titled, "Southern Cakes" and it is not a Southern cake whatsoever.  In fact, my Southern students have never even heard of this cake.  On top of that, the majority of my students don't even like this cake because it is so moist and bread pudding-like, unlike the more drier cakes that they are accustomed to.  Well, all I can say is that I LOVE THIS CAKE!!   And any time one of my Latin American students brings this milky-sweet chilled delight into my class, I could literally eat the whole cake!  But that's just an aside . . . it's a LATIN cake folks, not Southern!

It is called "Tres Leches" because of the 3 different milks that are used in this ultra-moist cake!  It is also a cool/cold temperature cake!  So isn't that just perfect for these dog days of summer?  The three milks include regular whole milk (or heavy cream, which I used), evaporated milk, and sweetened condensed milk.  A very light cake is baked and then soaked in a sweet, creamy, milk sauce, and then topped with a sweetened whipped topping that is garnished with fresh fruit.  Just heavenly!

I am providing the recipe for the cake with a few adjustments that I made to 'bring it up a Roz-notch' . . .  I can't help it, I do this to almost every recipe that I make.

Tres Leches Cake - - Three Milks Cake
.
For the Cake:

3 cups all purpose flour (most recipes call for 2 cups, and I advise that also)
(I would also recommend using 'cake' flour, instead of regular 'all-purpose' flour)
3 tsp baking powder
1-1/2 cups (1-1/2  sticks) butter, softened
2 cups sugar
6 eggs
1 cup milk
1 tsp. vanilla extract
pinch of salt

For the Three Milk Sauce:

2-½ cups heavy cream
1 12-14 oz. can sweetened condensed milk
1 12-14 oz. can evaporated milk
1/2 cup sugar
1 tsp. vanilla extract
(1 Tbsp. rum or brandy is optional, but I made this cake plain this time)

For the Whipped Cream Topping:

1-1/2 cups whipping cream
1 cup sugar
1 tsp. vanilla extract

Garnish:

Fresh assorted fruits, such as raspberries, blueberries, strawberries, kiwi, or whatever you prefer!

What you need to do to make the cake:

Preheat the oven to 350 degrees.
Grease and flour a 13 by 9 inch cake pan.
In a medium bowl, combine the flour, baking powder and salt.
Stir with a fork to mix well.
In a large bowl, combine the butter and sugar and beat with a mixer on high to mix well.
Add the eggs one at a time, beating well after each egg is added.
Beat mixture until light, fluffy, and smooth.
Add one third of the flour mixture, then half of the milk and beat on low.
Repeat a second time, and then add the remaining flour and beat until all of the flour and milk are blended completely.
Pour batter into prepared pan.
Bake for 40 minutes, until golden brown.
While cake is baking, combine the heavy cream, sweetened condenesed milk and evaporated mil in a large bowl.
Add the sugar and vanilla extract to the milks and stir well.
When the cake is completely baked, insert a fork into the top of the cake all over and make holes so that the milk sauce absorbs everywhere.
SLOWLY pour the milk sauce over the cake, taking breaks so that the sauce can absorb slowly before adding more in stages.
Let the cake stand for 1 hour.
Cover, refrigerate for a minimum of four (4) hours or overnight.
Just before serving, blend the whipping cream, sugar and vanilla extract for the whipped topping.
Spread on cooled cake.
Garnish with your favorite fruits!

One other thing, the cake that I made this week absorbed every drop of the milk sauce and so I made just a little bit more to serve alongside the cake.  It was a great idea!
.

Pin It

Nutella and Pumpkin Mini Cheesecake Bites

Throughout November and all of autumn I always think of seasonal pumpkin recipes.  Although I've never been fond of pumpkin pie, I do enjoy small pumpkin treats such as pumpkin brownies.  So when I found this recipe for Nutella and Pumpkin Mini Cheesecake Bites on my Secret Recipe Club blog, The Spiffy Cookie, I knew that this would be a recipe that I had to try.  Erin's blog is full of wonderful sweet recipes that make your mouth water just from her photos alone.

Most of us have a food love affair going on with Nutella right?  This gooey, chocolate-y, Italian ingredient was the clincher that made this recipe from Erin's blog call out to me to bake.

Did you know that "the original version of Nutella was called "pasta gianduja"?  Pasta means paste and "gianduja", is the name of a carnival character famous to the region.  This was actually made in loaves and wrapped in tinfoil so it could be sliced and placed on bread for mothers to make sandwiches for their children.  But many children would throw away the bread and only eat the pasta gianduja!"
         
"So Mr. Ferrero altered the product into a paste that came in a jar so it could be spread on the bread. This then became known as "supercrema gianduja," because it was a spreadable version of the gianduja. It was eventually renamed "Nutella" in 1964, with the origin of the word being "nut" and the "ella" giving it a soft ending.  Nutella was first imported from Italy to the U.S. over 25 years ago in 1983 and was initially distributed in the Northeastern part of the country.  The popularity of Nutella has grown steadily over the years and it is now available across the United States and sold all over the world."  all quoted excerpts from the "History of Nutella".

Now since I'm a cook that prefers at all times to use up anything that I have in my pantry, I used milk chocolate instead of semi-sweet chocolate for the ganache.  This made the mini cheesecakes a bit sweeter, which is what my family prefers anyway.  We just loved these little mini-desserts and will definitely make them again and again!  Thanks Erin!

These are simply incredible . . . and so neat to be in such small sizes!  Great for a party tray!

Nutella and Pumpkin Mini Cheesecake Bites 

8 whole Oreos, finely ground in food processor
1-1/2 Tbsp. butter, melted
8 oz. cream cheese, softened
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 cup + 2 Tbsp. pumpkin puree
2 Tbsp. Nutella
1/4 cup milk chocolate, melted in 2 Tbsp. heavy cream
2 Tbsp. chopped hazelnuts

Preheat oven to 350 degrees.
Combine ground Oreos and melted butter into a bowl until well combined.
Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray.
Press into the bottom of each cup so the crust is flat.
Partially bake for 10 minutes then remove from oven.
In a stand or electric mixer beat the cream cheese and sugar until smooth.
Beat in egg, vanilla, and cinnamon until combined.
Remove approximately a fourth of the cream cheese mixture into a separate bowl. Add the pumpkin to larger, and Nutella to the small half and mix until incorporated.
Pour the pumpkin mixture evenly into the 12 cups filling about 2/3 way full.
Spoon about half a tablespoon of the Nutella mixture into the tops of each filled cup and swirl with a toothpick gently.
Bake for 25-28 minutes or until cheesecake is cooked through.
Let cool completely.
Remove cheesecakes from pan and top each with a spoonful of chocolate ganache and hazelnuts.
Refrigerate until ready to serve.

Click below to view the blog hop with all of the entries for November!

Pin It

Pineapple Cake with Macadamia Nut Ice Cream & Caramel ~ Pineapple Sauce!

.

There's simply nothing like fresh fruits and vegetables!  The flavors are so much more intense and the way they are meant to taste without any additives and/or preservatives!   And if there is only one fresh fruit and/or vegetable that is a must-eat for me while in Hawaii, it is pineapple!  It's the very first food item that we purchase in the marketplace!  I enjoy pineapple simply cut up into cubes, but my husband doesn't, so I knew that I needed to either grill, bake or cook some pineapple in a different way to get him to eat it!

So with fresh macadamia nut ice cream on hand, the logical thing to create was a pineapple sundae of some sort.  So I came up with this idea:  slice up some of the pineapple pound cake that my husband bought, serve it ala mode with mac nut ice cream, pour over those with a brown sugar-butter caramel sauce with sauteed pineapples, some banana slices and sprinkled chopped macadamia nuts!  It was sweet, loaded, and decadent!  Plus this recipe was fast and easy . . . I just made it up as I went with what I had on hand in our mini-kitchen (I did run across the street to the store to pick up a small bag of brown sugar and a tiny container of cinnamon that I can pack back home).  My husband was in Hawaiian pineapple paradise!  I was in sugar-high-overdose mode, but the caramel sauce was worth every second.  This is so "ONO", which means 'delicious' in Hawaiian!

Pineapple Cake with Macadamia Nut Ice Cream & Caramel-Pineapple Sauce

12 Tbsp butter

1 cup dark brown sugar

1 tsp. cinnamon

2 Tbsp. cream or whole milk

2 slices of fresh pineapple, core removed, cut into cubes

1 fresh banana, sliced

Pineapple pound cake

Macadamia Nut ice cream

chopped macadamia nuts

In a very warm saucepan, melt the butter, but do not burn.
Add the brown sugar and stir well.
Add the cinnamon and cream/milk.  Stir well again.
Add the pineapple cubes and saute for about 2 to 3 minutes.
In individual bowls, place a slice or two of pineapple cake.
Place a scoop or two of macadamia nut ice cream on top of the cake slices.
Sprinkle the banana slices on top of these.
Pour on the pineapple-caramel sauce.
Sprinkle with chopped macadamia nuts.
Garnish:  orchids or mint if you have them

Aloha!

Pineapple Cake With Sauteed Pineapple-Caramel Sauce With Bananas In Macadamia Nut Ice Cream Ala Mode

Maui's own Roselani Macadamia Nut Ice Cream was perfect for this tropical sundae!

Pin It

A Lemon Layer Cake, Daffodils, and Limoncello!

.

.
There is just something so cheerful about the color yellow!  So many of us need this bright and sunny hue at this time of year when we are so winter-weary!  Those who live in the most northern regions of the Northern Hemisphere have had a most challenging winter season this year and I sympathize with them completely, having lived the majority of my life in Iowa where winters can be very severe!
.
So please don't hate me as I sat on my deck in the soothing warm March sun in South Carolina while my lemon cake baked in the oven.  The daffodils and pansies were nodding their pretty little heads as the scent of of citrus perfumed my house.  It was truly a moment of spring-is-near bliss!

This month the Cooking Light Virtual Supper Club's theme is appropriately, timely, and seasonally named "Notes of Citrus".  So very perfect for this time of year when citrus is at the peak of freshness!   Try to get on over to Val's blog (More Than Burnt Toast) for the Linky to share a post if you have one; click on this { link } to join in the foodie fun!  For my contribution to the get-together, I selected a dessert.  I could not resist this recipe that was named "Nathan's Lemon Cake" in the 2008 archives of Cooking Light magazine, that was originally prepared for a young man's birthday and which earned an 'outstanding' rating from the Cooking Light food journalists.  Well, they were right!  And it's just so pretty too!

The only changes that I made were for the purpose of increasing the level of moistness of the cake:  I reduced the baking time from 30 minutes to 20 minutes and it made all the difference!  Don't overcook this at all!  I also added 2 Tablespoons of Limoncello to the icing in order to make it less thick; it was quite thick without it.  Both of these changes made this cake simply incredible.  So much so, that my husband had two slices and my father who has a very small appetite also ate an entire slice!  Wonderful to enjoy another light recipe that is bursting with flavor!

Lemon Cake

Cooking spray
2  Tbsp. all-purpose flour
2  cups all-purpose flour
1  tsp. baking powder
1/2  tsp. baking soda
1/2  tsp. salt
1-1/2 cups sugar
1/2  cup unsalted butter, softened
3  large eggs
1  cup non-fat buttermilk
2  Tbsp. grated lemon zest
2  Tbsp. freshly squeezed lemon juice

Icing

3  cups powdered sugar
1/4 cup unsalted butter, melted
1 Tbsp. grated lemon zest
1/4 cup freshly squeezed lemon juice
2 Tbsp. Limoncello (my only addition)
Lemon slices, cut in half, or strips of lemon rind for garnish.
Fresh sprig of mint for garnish.
.
Preheat oven to 350°.
Coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper.
Coat wax paper with cooking spray.
Dust pans with 2 tablespoons flour, and set aside.
Lightly spoon 2 cups flour into dry measuring cups, and level with a knife.
Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.
Place sugar and 1/2 cup butter in a large bowl; beat with a hand-held blender/mixer at medium speed until well blended.
Add eggs, one at a time, beating well after each addition.
Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture.
Beat in 2 tablespoons lemon zest and 2 tablespoons lemon juice.
Pour batter into prepared pans.
Bake for 20 minutes or until a wooden pick inserted in center comes out clean.  Do not overbake.
Cool in pans 10 minutes on a wire rack; remove from pans.
Cool completely on wire rack; remove wax paper from cake layers.

With a hand-held electric blender, combine powdered sugar and the remaining ingredients in a large bowl.
Place 1 cake layer on a plate; spread half of icing on top of cake.
Top with remaining cake layer.
Spread remaining half of icing over top of cake.
Garnish with lemon wedges or strips, if desired.
I also added a sprig of fresh mint from my garden.
Store cake loosely covered in the refrigerator.

Calories:  317 per slice (if cake is cut into 16 total slices).

.

The daffodils have been opening up that were just breaking ground a few weeks ago!  

Such a welcome sight!

.

 .

I love this green cut-glass pedestal cake stand.  It's just perfect for spring and even summer!  The silver cake server adds a touch of shine and elegance too.

.

.

Simply lusciously lemon!  

.

.

Beauty in simplicity . . . my way of looking at the world around me that never fails.

Pin It

Blood Orange Polenta Olive Oil Layer Cake with Orange Mascarpone Filling

.

.
Winter is the premier, peak growing season for citrus.  Luscious lemons, tangy limes, and fragrant oranges.  Southern Italy is known for blood oranges, considered by many to be some of the world's finest dessert oranges.  These oranges can be recognized from other oranges by first glance at their skin's red-blushed color.  Once opened, they surprise you by their burgundy, blood-red, ruby-colored fruit that taste a bit tart and berry-like.  Blood oranges spoil easily, so they need to be kept cool in the refrigerator for a week at the most.
.
To celebrate this season of citrus, I created and baked a special cake in which the star ingredients that stand out are blood oranges and their juice, olive oil, polenta (cornmeal), honey, and marscarpone cheese . . . all true to Italian cuisine.  While the cake baked and just after taking it out of the oven, my house had a delicate aroma of oranges and orange blossoms.  And during February, that scent is so fresh and welcome!
.
This cake has a more course, heavier crumb cake texture from the polenta (cornmeal), which is better for the orange syrup drizzled inside.  It is dense, yet moist and possesses a less sweet taste that Italians prefer.  The entire cake is balanced from the bright orange boost of flavor within.  So those of in the States might prefer this cake with a sweeter after-dinner liquor or at mid-morning with a sweet cup of tea or coffee.  This cake tastes even better after it sits for a day/evening.

Blood Orange Polenta-Olive Oil Layer Cake with Orange-Mascarpone Filling
.
3 Blood Oranges
1 cup sugar
1/3 cup buttermilk/plain yogurt
3 jumbo eggs, beaten
1/4 cup extra-virgin olive oil
1-1/2 cup flour
1/4 cup yellow cornmeal that is used to make polenta
1-1/2 tsp. baking powder
1/4 tsp. baking soda
2 tsp. vanilla extract
1/4 tsp. sea salt
.
Orange Syrup:
.
1 cup blood orange juice (2 blood oranges)

1/4 cup sugar

.

Orange Mascarpone Filling:
.
1 Tbsp. honey

1 cup sugar
2 - 3 Tbsp. blood orange marmalade or juice
1 container mascarpone cheese
1/2 cup whipping cream
.
Preheat oven to 350 degrees.
Spray cooking oil on 2 eight inch round cake pans.
Zest 2 blood oranges.
Add zest to 1 cup sugar.
Remove peel, membranes, and pith from 2 oranges.  Cut into 1/4" pieces.
Juice the 3rd blood orange for about 1/4 cup of juice.
Add juice to the zest/sugar mixture.
Add the buttermilk or yogurt to this mixture, whisk well.
Whisk in beaten eggs.
Whisk in vanilla extract.
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Whisk dry ingredients into wet ingredients.
Add orange segments, or blend them in with a hand held mixer (which I did in this case, not choosing to use large chunks of oranges).
Fold in olive oil.
Pour batter into pans.
.
Bake cake for 30 minutes or until golden and a knife inserted into center comes out clean.
Cool cakes in their pans on racks.
Poke holes all over the top of each cake layer.
Keep the cakes in their pans for the pouring of the orange syrup.
.
Prepare the orange syrup:
Combine the blood orange juice with sugar and boil for about 5 minutes on medium heat on the stove in a small pan.
Ladle the warm syrup on top of each cake layer.
.
Prepare the orange mascarpone filling:
Blend 2 Tbsp. blood orange marmalade into marscarpone.
Add honey and sugar.  Blend well.
Add whipping cream until a spreadable frosting/icing consistency is achieved; otherwise it will be too thick.
Sweeten the filling by adding more sugar to your taste preference.
.
Carefully remove syrup-filled cakes from their pans.
Place one cake layer on a serving platter.
Spread orange mascarpone filling on top of this first cake layer.
Place the second cake layer on top of the filling,
Dust with powdered sugar.
Garnish with mascarpone filling and sliced blood oranges.
Drizzle honey all over cake and serving dish.

The Blood Orange Marmalade (above) was ordered on-line; it's fairly difficult to find.

The marmalade mascarpone filling truly makes all the difference to this slightly sweet cake; Italians in Italy don't eat overly sweet desserts, but prefer those with just a hint of sweetness.  You can add more sugar and/or honey to your preferred level of sweetness though.  Or it can also be served with sweetened whipped cream, vanilla custard, or vanilla ice cream.  

Pin It

Raspberry Amaretto Jelly Roll ~ Light Too!

.

I have been so honored to be invited to join the Cooking Light Virtual Cooking Club with Val from "More Than Burnt Toast" and other tremendously talented food bloggers from both Canada and the U.S. who focus on delicious recipes that are also more healthy for us.

For my first month as a member of the group, the theme "Have a Heart" focused on foods that are red, reminiscent of Valentine's Day and in keeping with February's focus on keeping our hearts healthy.  What a beautiful focus for this month!  I chose to prepare a dessert from the archives of Cooking Light and have to say that I am simply, wonderfully amazed and delighted at this sweet ending that can be for any meal, whether that be for Valentine's Day, a special occasion, or really just for a light, refreshing treat alone.

I adore raspberries!  I always have and I always will.  This raspberry almond jelly roll is pure heaven in the midst of such a dreary, cold winter.  My family could not believe the delightful flavor!  This is a winner, a keeper, and an award-winner in my (cook)book and it's light to boot!  How can you beat that combination?
.

Click on "read more" beneath my signature for the full recipe.

Pin It

Fresh Peach and Pineapple Crumble

.
I have a man in my life who has been screaming for me to make a dessert.  That would be the man that I married; a rather thin guy who has been super supportive of the lower calorie, less fattening dishes that I've been making to help me reach my weight-loss goal.  He has happily been eating everything because the recipes have been so surprisingly full of flavor.

But no desserts have graced our kitchen since the holidays and he has been very patiently waiting to have something sweet to eat other than ice cream and Oreo cookies (always a good stand-by for him).

So I turned to that trusty little cookbook that I've been cooking from this month, Fresh Food Fast, by Cooking Light and found a delightfully refreshing Tropics-meets-the-South crumble.  Nothing beats fresh fruit, so I bought a fresh pineapple and thawed out some of my summer Carolina peaches that I always freeze in huge batchs every June and July.  Mmmmm . . . what a surprisingly yummy pair that pineapple and peaches make.  I never would have thought to put the two together.  This is really good, everyone . . . plus it is on the lighter side, because you don't bake the cake, you simply use the cake mix (sorry, not completely home-made) to sprinkle on the top with a little butter (use butter replacement if you like) instead.  So simple too!

I was really good too; having only about 4 bites of this, plus no ice cream or frozen yogurt either that is recommended in the recipe.  Hubby, of course, indulged in not only one, but two servings of the crumble with generous scoops of real vanilla ice cream (in other words, no low-fat ice cream for him).

For the full recipe and other photos, click on "Read More" under my signature below.


Fresh Peach Pineapple Crumble

1 cored fresh pineapple (if available, purchase one that is already cleaned and sitting in juice)
3 cups fresh peaches, peeled and sliced
Cooking spray
1/2 cup butter, melted (1/4 was recommended, but it did not moisten the cake mix enough to create the crumble batter)
1 box of pineapple supreme cake mix (such as Duncan Hines Moist Deluxe)
1/4 cup chopped pecans, toasted (optional: I left off since hubby hates nuts, but they'd be nice to add)
Low-fat vanilla frozen yogurt

Preheat oven to 350 degrees.
Coat an 11 x 7 inch baking dish with cooking spray.
Drain pineapple, reserving 3 Tbsp. of the juice.
Chop pineapple to measure 3 cups.
Combine chopped pineapple and juice with peaches and pour into the baking dish.
Stir butter into the cake mix.
Spread batter over the fruit.
Generously spray the top of crumble mix with more cooking spray.
Bake for 40 minutes or until golden and bubbly.
Serve warm with frozen yogurt.

.

.
.

.

Pin It