2-Ingredient Pineapple Cupcakes

Yes, you read that correctly…just 2 simple pantry items are all you need to make these light and tasty cupcakes. It’s nice to have a few simple recipes like this on hand for those sudden cravings or when you just need an easy dessert.

Pineapple Cupcakes EAH

It’s also nice to have something that will satisfy a sweet tooth without totally blowing the “it’s almost bathing suit season” diet! I stumbled across this “recipe” (it’s hard to call mixing two ingredients together a recipe!) a couple of years ago when I was doing Weight Watchers. (The muffins are 1 point each, if I remember correctly.)  The version I made called for a box of Angel Food Cake mix and a can of pie filling, but then a friend told me I could use the same cake mix with a can of crushed pineapple.

2 ingredient cupcakes EAH

I had to give it a try! The result is a light and citrus-y dessert, and makes a great base for fresh fruit and whipped topping. This can also be made in a 9 x 13 baking dish or in a tube pan.

2-Ingredient Pineapple Cupcakes

Serves: 32

You only need 2 pantry ingredients to make this light and tasty treat!
Ingredients
  • 1 box Angel Food Cake mix
  • 1 (20 ounce) can Crushed Pineapple, in juice - do not drain
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together the Angel Food Cake mix with the can of crushed pineapple (juice and all). Do not add the water called for on the back of cake mix.
  3. Pour into desired pan that has been sprayed with cooking spray. For cupcakes, fill ⅔ full and bake for approximately 15 minutes or until tops are lightly browned.
  4. Allow to cool in pan. Once cooled, run a knife along the sides of cupcakes and gently pull to remove from tins.

Also, be aware that once you mix the angel food cake with the pineapple, the mixture will get very fluffy! This is normal. The texture of the cupcakes will be that of Angel Food cake (sponge cake) and not that of traditional cake. I think I will try this with mandarin oranges next!

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and many, many more desserts!

Pineapple Crisp with Whipped Coconut Cream

Pineapple Crisp with Whipped Coconut Cream - dairy free

 

I’m no gluten free/dairy free expert, but I’m pretty sure this dessert meets those qualifications.  Not only that, it tastes fantastic!

This is the same crisp recipe I use for Blueberry Crisp in the Slow Cooker.  This time I used pineapple instead of berries.   I made it in the oven instead of the slow cooker.  And I topped it with whipped coconut cream instead of ice cream.

The result is pretty marvelous.

The crisp topping is a nutty contrast to the sweet pineapple.  I love the texture of the coconut cream even more than regular whipped cream.  It’s a little thicker and tastes very decadent.  I bumped up the coconut flavor by adding coconut extract.  You could use vanilla extract instead if you wanted to down play the coconut taste.  This topping can be use in place of whipped cream for things like shortcake.  I can’t wait to try it with strawberries.

Here’s what you’ll need to make the pineapple crisp:   [Read more…]

Pineapple Upside Down Cake in the Slow Cooker

Pineapple Upside Down Cake in the Slow Cooker

 

This warm, pineapple upside down cake was begging for a scoop of vanilla ice cream.  I really thought I had some left in the freezer, but my kid (who is taller every morning than he was the night before) beat me to it.

Even so, this dessert was delish!  Simple ingredients of pineapple, butter, brown sugar and cake mix created a cobbler-like dessert that tastes just like traditional pineapple upside down cake.

Do you like your pineapple upside down cake warm or room temp?

I prefer mine to be room temperature.  The leftovers were perfect to me the next day.  But other members of my family prefer theirs to be warm.  They loved it straight out of the slow cooker and heated up their leftovers in the microwave the next day.

Either way, this is a very easy dessert to make.

Here’s what you’ll need:   [Read more…]

Pineapple Chili

Pineapple ChiliI know it sounds super weird, but it’s really good!  The pineapple lends a natural sweetness that balances the spice of the chili.  I first had chili with pineapple last year at our church fall festival.  I asked for the recipe quite a few times, but the cook never remembered to give it to me.  So, I decided to make my own version!

My other goal with this chili was to create something that would be compliant with the Whole30 diet that I’m going to do in January.  More info and resources for that are coming soon.  Basically, the Whole30 plan is grain free, dairy free, bean/legume free plus some other restrictions.  As best I can tell, this chili will work on that plan.  Yay!

Here’s what you’ll need:   [Read more…]

Pineapple Chicken

Pineapple Chicken EAH

I absolutely love Asian inspired dishes, and have been experimenting with several different recipes lately. I recently made a spicy bourbon chicken that I thought was amazing…but the rest of my crowd, not so much. My family does not do spicy! So, the next time I had a craving for Chinese, I decided to skip the spice and see if I could create something my kids would eat. I had some pineapple in the fridge, which gave me inspiration for this Pineapple Chicken. It is sweet with the brown sugar and pineapple, but deliciously flavorful with hints of ginger and the saltiness of the tamari (gluten free soy sauce).

Pineapple Chicken and sides EAHI topped mine with sesame seeds, green onions, and red pepper flakes, and served it over brown rice. We had an Asian chopped salad as a side, which is quickly made from a bagged salad kit (which I have found WalMart and Sam’s Club).

I am pleased to report that my girls loved it!! (My son is 5 and only eats chicken in the form of a nugget! I’m praying for the day he outgrows this.) I am super excited that I can add this to our regular rotation so I can get my Chinese food fix, and it is easy to spice up my individual portion so everyone is happy!

Pineapple Chicken
Ingredients
  • 2 lbs. boneless chicken breasts - cut into bite size chunks
  • 1 T. olive oil
  • 1 clove garlic, minced
  • Approx. 1 cup pineapple, tidbits or small chunks
  • ½ cup water
  • ⅓ cup Tamari
  • ⅓ cup light brown sugar
  • ¼ cup pineapple juice
  • 2 T. ketchup
  • 1 T. rice wine vinegar
  • 1 T. cornstarch
  • ½ tsp. powdered ginger
  • Crushed red pepper flakes or sriracha (optional)
Instructions
  1. Heat olive oil in a large skillet.
  2. Add chicken and cook until lightly browned.
  3. Remove chicken from pan and add remaining ingredients, heating over medium heat until well blended and dissolved.
  4. Add chicken back into pan with sauce and bring to a boil. Reduce heat and simmer for about 20 minutes uncovered.

KimM is a contributing writer for Eat at Home. She lives in North Carolina with her husband, three children, and 2 fur babies. She blogs about her kitchen adventures at Makin’ it Mo’Betta. You can also follow on PinterestFacebook and Twitter.

Creamy Pina Colada Pie – No Bake!

PinaColadaPie2

I love fruity summer drinks – spiked or not. It’s just so fun to sit out in the backyard with a glass of frosty, sugary goodness.

When I was grocery shopping a few weeks ago, I noticed Jello had some flavors based on drinks. I knew I had to get them and make them into something fun! The pina colada one turned into this fun pina colada-inspired pie. It’s perfect for summer because it’s cool and creamy and it reminiscent of the drink.

This recipe makes enough two fill two pie crusts. I made my pie virgin, but if you wanted a more authentic flavor you could add some rum extract. The pie freezes really well so I’d suggest making one for now and freezing one for later in the summer!

Ready to get started? Here’s what you’ll need:

PinaColadaPie1

Creamy Pina Colada Pie
Ingredients
  • 2 8-inch graham cracker crust pie shells
  • 1 3 oz. package pina colada jello
  • ¾ cup boiling water
  • ½ cup cold water + enough ice to make 1¼ cup
  • 1 8 oz. package whipped topping + additional for topping
  • 1 cup pineapple tidbits, drained and patted dry + additional for topping
  • ½ cup shredded coconut
Instructions
  1. Dissolve the jello in the boiling water. Add ice to cold water to make 1¼ cup. Stir the cold water mixture into the jello. Stir until slightly thickened and then remove the ice that hasn't melted.
  2. Whisk in the whipped topping until thoroughly combined. Fold in the pineapple tidbits and shredded coconut. Divide between pie shells. Refrigerate for several hours until set. Top with additional pineapple tidbits and whipped topping before serving.

 

PinaColadaPie3

Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Baked Pineapple Dessert

The week before Easter, while browsing Pinterest I ran across a recipe for Gratineed Pineapple.  The recipe originates with Noble Pig, but I found the pin from Wives with Knives.

Noble Pig came up with this fabulous taste of Hawaii.  Coconut, ginger snaps and macadamias drenched in rum spiked sweetened condensed milk top half a pineapple.  Amazing to look at and eat.

Wives with Knives altered the serving of the recipe, showing how to make it in the pineapple but cut it before baking for easier serving.

I took the original, doubled it and made it in a 9×13 pan in order to make the serving even easier.  You know me – not as concerned with making it look great as making it easy.  I also wanted to be able to use the whole can of sweetened condensed milk instead of just part of the can.  And I was disinclined to acquiesce to buying a bottle of rum (a tiny nod to Pirates of the Caribbean), so I used rum extract instead.

I must say, it looks more impressive baked in the pineapple than in the pan.  But this was much easier to serve.  And a double recipe makes a lot!  So only make two pineapples worth if you’ve got a crowd.

I added a scoop of vanilla ice cream to ours too.  Every dessert gets better with a scoop of ice cream.

Here’s what you’ll need to make this taste of Hawaii:   [Read more…]

Quick and Healthy Carrot Smoothie

This quick and healthy Carrot Smoothie is the perfect drink to serve on Easter morning. Naturally sweet carrot juice is a surprising hit with the kiddos, and if you call it “Bunny Juice” like we do, of course they are apt to like it even a little bit more.

Morning smoothies are a staple in our house. They are so easy to throw together and it is amazing how much nutrition you can pack into one single serving. Smoothies are also a great after school snack. If we ever have appointments right after school, they are easy to transport and drink on the way.

If you’ve never had carrot juice, it is surprisingly sweet. When paired with frozen pineapple and orange juice, it makes a delicious smoothie your kids will ask for again and again. You can find carrot juice in the produce department of any grocery store.

Of course, the beauty of smoothies is you can vary and alter the recipe to your family’s taste. If you have more adventuresome eaters, you can throw in a little spinach. If you have a ripe banana lying about, toss it in too. I love the taste of ginger with carrot, so I’ve been known to add a bit of it. Maybe it isn’t fair to call this a recipe? Maybe it should be called a starting point?

Quick and Healthy Carrot Smoothie
Ingredients
  • 2 cups carrot juice
  • 2 cups orange juice
  • 2 cups frozen pineapple
Instructions
  1. Add all ingredients to a blender and puree until desired consistency. Serve immediately.

One last note: this recipe makes a full blender and serves 4. You can halve the ingredients to make just two servings.

What do you think: Will your kiddos enjoy “Bunny Juice” on Easter morning?  Leave a comment and tell me your Easter morning tradition.

Andrea has been married to Peter for 20 years, and together they have two teenage daughters. You can also find her  and her whole food recipes at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.

Apricot Delight Jello Salad

We’ve been having a debate at our house about whether this is a salad or dessert.  I call it a Jello salad.  My daughter agrees with me.  She says if it’s a salad then she can eat dessert later with a clear conscience!  I like her line of reasoning.

What do you think – salad or dessert?

Either way, it’s fantastic and perfect for Easter.  The apricots and pineapple add fruitiness to the jello.  And it gets topped with a creamy topping made from the fruit juice.  You won’t want to skip the topping.  It’s a cooked custard with Cool Whip folded in.  The topping makes this dish special.

I will say that the original recipe (given to me by my mom years ago) called for shredded cheddar cheese on top of the creamy topping.  I didn’t care for the cheese though, so I leave it out.  The cheese might move it more firmly into the salad category though.

Here’s what you’ll need to make it:   [Read more…]

Quick Ham and Pineapple over Couscous

You know I love a 15 minute meal.  This one may come in at even less time than that.

I’ve had the idea for this for a while, but I wasn’t confident about how the flavors would taste together.  But it was great!  Especially considering the super quick prep time.

This dish does have jalepeno, but if you’re careful to remove the seeds, they aren’t spicy.  It gives a nice addition to the flavors.

Here’s what you’ll need:   [Read more…]

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