Monday, June 1, 2015

Hummingbird Cake

Hello! Everyday, I'm receiving alerts on Facebook of new followers to my Double Dipped Sweets page. You are coming over from Pinterest, and I have to say, THANK YOU!



As a thank you gift, I finally made this cake that I've had my eye on for awhile. This cake is labor intensive. But, oh, my goodness, it's so full of flavor! It's a rich, dense cake; a mix between cake and bread. The flavors of banana and pineapple are perfect for this time of year, and it quickly became one of our favorites!


 Hummingbird Cake
 Adapted from boulderlocavore
Plan on 1-2 hours for prep and cook time.

Cake

3 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
3 large eggs, room temperature
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup fresh pineapple, crushed (see below)   ** I used canned crushed pineapple with a little bit of juice.
2 cups roasted bananas*, mashed (approximately 4 large or 6 medium-small bananas with peel left on; instructions below)
1 cup chopped pecans
Parchment paper to line bottom of the cake pan **I sprayed the pans with flour/oil


Cream Cheese Frosting  **I used my own time tested frosting. The cold butter used in the original recipe didn't blend very well.

8 oz package cream cheese, softened
1/4 lb butter, softened
1 tsp vanilla
4 cup powdered sugar
1 ½ cups finely chopped pecans


  1. Preheat the oven to 350 degrees.
  2. *Place bananas on a cookie sheet with peels left on. Bake in the oven for 12 minutes until the skins are black (the bananas may leak which is fine). Remove and let cool until they can be handled. Peel bananas, place in a small mixing bowl and mash. Set aside. Leave the oven heated to 350 degrees.
  3. Butter and flour 3-9 inch round baking pans. Trace the bottom of the pan (for all three pans) onto parchment paper, cut out circle and place in the bottom of each pan.
  4. In a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. Sift into the bowl. Set aside.
  5. In a second large mixing bowl combine the granulated and brown sugar; stir to combine. Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture.
  6. Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth.
  7. Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.
  8. To crush the pineapple: Place 1 cup of finely diced fresh pineapple in a medium mixing bowl and using a potato masher, crush the pineapple. Add the fruit and juice to the batter. Also add the mashed banana and the pecans. Stir just until combined; do not over stir.
  9. Divide the batter evenly between the three pans. Tap the pans on the countertop to release any air bubbles and place in the 350 degree oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean.
  10. Allow to cool in pans on racks for 5 minutes then turn out onto cooling racks to fully cool before frosting. Be sure to peel off and discard the parchment paper.
  11. Instructions for Cream Cheese Frosting:
  12.  Blend all frosting ingredients together.
  13. Fold in pecans by hand. 
  14. Instructions for Cake Assembly:
  15. Place the first layer of cake upside down (the bottom of the cake will be frosted) on the serving plate. Cover with 2/3 cup of frosting. This will be a thin covering.
  16. Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).
  17. Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides.
  18. 4. Allow cake to stand at room temperature 30 minutes before serving and store any uneaten cake in the refrigerator. Cake best when made the day prior to serving!


Enjoy!

Wednesday, December 17, 2014

Pesto stuffed Pork Chops

A few months ago, I tried a recipe for stuffed pork chops, and didn't really care for it. It basically tasted like Stove Top stuffing inside pork. Blah. So, when I pulled some large pork chops out of the freezer last week, I decided to stuff them with my imagination!  And, of course, I had to coat them with Panko goodness to make them nice and crispy!
Pesto-Parmesan Crusted Stuffed Pork Chops

4 thick cut pork chops
1/2- 1 cup prepared pesto
1/4 cup shredded Parmesan cheese
1 egg
1 cup flour
2 cups Panko bread crumbs
1-2 Tb Italian Seasonings

Turn oven to 350. Cover a cookie sheet with foil, and spray the foil with cooking spray.

Cut a slit into the pork chops, on the long side. Do not cut them completely in half, just form as big a pocket as you can.

In a small bowl, mix pesto and Parmesan cheese together.  Stuff this mixture into the pockets on the pork chops. Use toothpicks to close the pocket, and to hold in the filling. (Warning: The toothpicks make it difficult to coat the chops. If you can coat them carefully, then secure pocket after dipping!)

Put the flour in a small bowl. In a separate bowl, beat the egg. In a 3rd bowl, mix the Panko crumbs and Italian seasonings. Dip the pork chops in the flour, coating generously, and then shaking off excess. Dip chops in egg, and then in Panko crumbs. Cover well, and lay chop on the foil lined baking sheet. Repeat with each pork chop.

Bake at 350 for about 30 minutes. Check pork for doneness. It should not be pink!

Wonderful served with potatoes and a crisp salad! Enjoy!

Monday, October 20, 2014

New Favorite Recipes!

Hello!
 I'm returning from the land of silence to post about my recent favorite meals!  Today, I wanted to update you on all my delicious finds on Pinterest. Check out my Recipes I've Tried folder on Pinterest to see all the recipes I love!

Here they are- all pictures belong to the original blog.  Have fun!


Easy Baked Pumpkin Donut Hole Recipe on twopeasandtheirpod.com
Baked Pumpkin Donut Holes from two peas & their pod

These are fantastic little bundles of yumminess. They are moist and the pumpkin flavor really comes out.  I dipped just the tops in the Cinnamon/Sugar mix, and it was heavenly! Just as good a day later as just out of the oven. (If they last that long!)

Garlic Parmesan Chicken Lasagna Bake! Layers of lasagna noodles, chicken, peas, creamy garlic Parmesan sauce --> no cans, all real, totally yummy. 300 calories. | pinchofyum.com
Garlic Parmesan Chicken Lasagna Bake by Pinch of Yum



Delicious.  Creamy and rich, every family member enjoyed this.  A few notes:
I used my own Alfredo Sauce recipe just because it was easier.
I would take out the peas next time. They really didn't add anything to the dish; except that my kids got their veggies! 
Very, very good dish that is on the meal rotation list!


 

I can't believe I haven't posted about this cake.  Last November I was looking for an easy, one layer cake that I could decorate for my boy's Minecraft party.  Frieda answered my call on Facebook. I ended up cutting this into squares, and using pieces of foot rollups to made Minecraft shapes.   We LOVE this cake.  Love, Love, Love.  My daughter asked for it for her birthday in March, and still mentions it as her favorite cake.  The vanilla flavor is so good. Add cherries on top = divine.

Thai Beef Tacos I howsweeteats.com 
Thai Beef Tacos from How Sweet it is

One more savory to add to this list.  These tacos are AMAZING! The Thai flavor is perfect, and the mangoes really punch up the whole thing.  The recipe only makes a few; double or triple as needed.  I did try this with stew meat in the crockpot once: not as good.   Use Flank steak and marinate them!


These are enough to get you started.  Check out my "Recipes I've Tried" board on Pinterest to see more tried and true recipes! 



Do you have a favorite recipe you found on Pinterest?  Let me know in the comments!