Vegan Pineapple Upside Down Cake

MSnubutterflies

I love pineapple upside down cake because they are so simple to make. No frosting to worry about. Just mix, toss it in the oven, turn it out and your done!

Vegan Pineapple Upside Down Cake MSnubutterfliesNote: This recipe makes one 9 inch round cake. So you would need to double it for a larger cake.

Set your oven to 350 degrees F. In a 9 inch round cake pan melt 3 tablespoons coconut oil in the oven. I use my 9 inch round glass casserole dish. I prefer glass for this because it bakes more evenly and prevents the brown sugar from burning.  Spread the brown sugar over the melted coconut oil. Place pineapple rings over the brown sugar. (Maraschino cherries optional) Set aside.

Mix the almond milk and vinegar together in a small bowl. Set aside.

In a large bowl mix the flour, salt, baking powder, and sugar.

Add the baking soda to the…

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Coffee Cake Muffins

Bmore energy

Coffee Cake Muffins

I bake Chocolate Chip Banana Muffins year-round, but decided to change it up with  this recipe from the website Serious Eats. The first time I made these Coffee Cake Muffins, I didn’t have sour cream so I substituted cream cheese. They were cake-like and yummy, but even more moist when I used sour cream on my second try. Funny how I found a new favorite recipe just in time to bake for a good samaritan. (story in next post)

Happy baking, hon!

Ingredients for the Streusel:

  • 1/2 cup (5 ounces) all-purpose flour
  • 1/2 cup (4 ounces) dark brown sugar
  • 4 tablespoons butter, at room temperature
  • 1 teaspoon ground cinnamon

Ingredients for the Muffins:

  • 2 1/4 cups (about 11 1/2 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 5 tablespoons butter, at room temperature
  • 1/3 cup vegetable oil
  • 1 cup sugar
  • 2 eggs

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Catch More Flies with Vinegar Than Honey

BitterSweet

Vinegar is having a moment right now, bolstered by the rising popularity of experimental pickling, increasingly sour drinks, and infused dressings. Perhaps it’s the natural reaction to being saturated in sweetness from morning to night, a palate cleanser in between sugary snacks and unbalanced entrees, that’s driving the trend. Whatever the case may be, it’s hardly an innovative thought; early American pioneers were hip to the vinegar hype way before it was cool.

Imagine those cold, dark days, before refrigeration was even a wild dream, when seasonal fruits were far from reach but demands for dessert were still as urgent as ever. Reach into the cupboard and pull out the first viable flavoring agent, and undoubtedly, you’d find a bottle of good old white vinegar in your hand. Blended into a simple, creamy custard and set inside a golden brown crust, classic vinegar pie is a study in careful contrasts…

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Swedish Cinnamon and Cardamom Buns and A Visit to the Swedish Embassy

Yesterday morning I trotted off to the Swedish embassy, with my Swedish pal, for breakfast……as you do. I was invited to learn more about Swedish food and the distributers here in the UK – take a look at ScandiKitchen. It’s the kind of invitation that you just can’t turn down.

The embassy is a stones throw (perhaps a David and Goliath stones throw if I am being honest) from Oxford street. With the blue flags with yellow crosses flying in the wind outside we bounded in to meet Mr Ambassador himself.

The breakfast spread was breathtaking with so much choice and variety of delicious looking and tasting Swedish foods. A wide range of smoked salmon, fresh salmon, herrings pickled in all manner of things, soft cheeses, hard cheeses, eggs, pate, breads, biscuits as well as porridges, yogurts, waffles, jams. It was definitely ‘kid in a candy store moment’.

The…

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Rhubarb Custard Bars

heartandsoul974

rhubarbstalksPurdue Shared from thelocalbeet.com

Recently I read a post from Plainsimplelivingblog.wordpress.com The author’s post was focused on rhubarb and how many rhubarb recipes are riddled with sugar. It brought me back in time…years ago when the boys were little and Tom took Dylan and his dad to Maine for a special fishing trip. I made rhubarb custard bars to welcome them home. I remember vaguely that the recipe had sugar but wasn’t overly sweet.

It was early spring, in May and the rhubarb patch was thriving and ready to pick. I picked the smaller stalks, as they were deep red and I knew were rich in flavor. I stumbled upon a recipe online and decided to surprise Tom with a yummy dessert.

Here is the recipe I made so long ago and I believe that within a day or two, they were long gone but not forgotten. What I love about…

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Sweet Puff

Taste Buds

IMG_0235

I have shared Egg Puffs before in this blog. Here also the process is same, only the filling is different. You can say this is a kids friendly recipe, since kids are more interested in sweet kind of stuffs. Only baking time you have to consider, rest all you can do very easily. So this you can serve it as a teatime snack.

Ingredients

  • Grated Coconut – 1 cup
  • Granulated Sugar – 3 tablespoon
  • Tutti-frutti  – 2 tablespoon
  • Cashew nuts – 10
  • Raisins – 10
  • Candied Red Cherries – 5-8 Nos, chopped
  • Cardamom powder – ¼ teaspoon
  • Egg white – 1
  • Ghee – 1 tablespoon
  • Puff pastry sheet –  4
Preparation
  1. Thaw the puff pastry sheets as instructed in the package and set aside.
  2. Heat ghee in a pan, add in the grated coconut and fry until slight brown in color on medium flame.
  3. Add in the sugar and stir well for 30 seconds in…

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Quick Chocolate Muffins with no refined sugar and no added fats

Lea Hogg

chocolate muffins 3.jpg Quick Chocolate Muffins with no added sugar and no added fats.  Photography CJ Baldacchino during a live tv show

‘quick and easy chocolate muffins sweetened with dates.  They contain no added fats and are moist and delicious’

You will need:

250g dates
200ml warm water
250g self raising flour
1/2 teaspoon baking powder
1 tablespoon vinegar
4 eggs
a pinch of cinnamon
a pinch of coffee powder
a pinch of salt
vanilla
4 tablespoons chocolate powder
3 tablespoons cocoa nibs [optional]

Soak the dates in the warm water. Prepare a muffin tin with paper cases.
Use a hand blender to bind the dates with the water until they form a smooth paste.
Sieve the self raising flour,chocolate powder and baking powder twice. Add the vanilla, salt, cinnamon and coffee powder. Mix the ingredients together until the mixture is consistent. Beat the eggs and add them to the blended dates. Add…

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