A Sweet Treat That's Sure To Make You Smile! :-)

In honor of my Momma being in town, and the fact that we both LOVE all things Pineapple related, when I found this recipe I knew that I was going to have to make it this weekend. It hasn't disappointed!

PINEAPPLE PECAN CAKE WITH CREAM CHEESE FROSTING

INGREDIENTS:
2 C. Flour
2 C. Sugar
2 tsp. Baking Soda
2 Eggs
20 oz. Crushed Pineapple with Juice
1/2 C. Chopped Pecans

ICING:
1 Stick Butter; softened
8 oz. Cream Cheese; softened
2 C. Powdered Sugar
1 Tbsp. Vanilla

Heat the oven to 350. Spray a 9x13 pan with Cooking Spray. Cake: Mix the dry ingredients together. Add in the Eggs, Pineapple with the Juice and the Pecans. Stir just until moistened. Pour into baking dish and bake for about 35 minutes, or until a toothpick comes out clean. Cool completely. Icing: Combine the Cream Cheese, Butter, Powdered Sugar and Vanilla together. Beat until smooth. Frost the cake with all of the icing. Refrigerate. 

This is DELICIOUS!!!! It reminds me of the Pineapple Bars that we used to get from the Amish Store when my parents lived up North. So addicting! The only thing that I'm going to change is that next time I'm going to add more Crushed Pineapple and probably a little more of the dry ingredients to balance out the extra juice. But, it is delicious just the way that it is as well. I just love pineapple that much!!!

I hope that you'll make this one as well.

A Scrumptious Breakfast

My Mom messaged me the other day to check the Mr. Food site on the web. He was on the local news station during noon-time making something delicious. She particularly pointed me in the direction of this recipe.

I'm going post the recipe for you, and then I'm going to tell you how I'm changing it for tomorrow morning's breakfast before church! :)

RASPBERRY LEMON SWEET ROLLS

INGREDIENTS:
1 (13.8 oz) Pillsburry Pizza Dough
1/4 C. Raspberry Jam
1/2 C. Dried Cranberries
3/4 C. Powdered Sugar
2 tsp. Lemon Juice
1 tsp. Hot Water

Preheat the oven to 375. Spray a 12-cup muffin tin with cooking spray. Roll out the Pizza Dough to 9x12 size. Spread the jam on the dough, leaving a 1/2 inch border. Sprinkle Cranberries over the top and gently press into the dough. Beginning with the long side, roll-up jelly-roll style and pinch the seam to seal (do not seal the ends). Cut roll into 12 1-inch slices, and place them cut side up in the prepared muffin tin. Bake for 15 to 20 minutes. Remove rolls from pan and allow to cool on wire rack. In the meantime mix the Powdered Sugar, Lemon Juice and Hot Water together to form a glaze. Drizzle over each roll. 

So that's their recipe. Mine for tomorrow is using:
Apricot Preserves
Dried Apricots; cut into pieces
Powdered Sugar
Milk 

I will substitute the Apricots for the Raspberry Jam and the Cranberries, and omit the Lemon Juice from the glaze. 

My Dad's favorite is Apricots, and since he wasn't here for Father's Day, I will treat him now. I hope that they are as yummy as they sound!

Something Scrumptious!

The bro wasn't feeling so well last weekend and as a result he missed out on some yummy foods while the parents were here. He requested that I make something this week, and being the nice sister that I am I decided that I would.

I made these oh so delicious brownies from scratch last night. They are AMAZING!!!! Very rich, but amazing none-the-less! Also very easy to make, which is a huge bonus!

MARSHMALLOW BROWNIES

Before the rest of the baking and Chocolate Frosting

INGREDIENTS:

1 C. Butter

2 C. Sugar

1/3 C. Cocoa

4 Eggs

1 1/2 C. Flour

1 tsp. Salt

2 tsp. Vanilla

1 Bag Mini Marshmallows

Preheat the oven to 350. Soften the Butter and blend in the Sugar and Cocoa. Beat together and add the Eggs one at a time. Add Flour, Salt and Vanilla until evenly mixed.

Spread on a large (10x15x1 inch) greased cookie sheet. Bake for 25 minutes. Remove from the oven and cover the entire top with the 1 bag of Marshmallows. Return to the oven for 3 minutes; until soft and puffy. Remove from the oven and cool completely.

CHOCOLATE FROSTING:

1 Stick Butter; softened

1/4 C. Milk

1-2 tsp. Vanilla

3 Tbsp. Cocoa

2-3 C. Powdered Sugar

Mix all ingredients together with a mixer until smooth. Add more Powdered Sugar or Milk until you reach your desired consistency. Spread on top of cooled brownies. Store in the refrigerator.

I'm not a chocolate fan...GASP, I know, what's wrong with me? I assure you that nothing is wrong with me! :) I do eat chocolate occasionally, and I did try one of these last night and I can tell you that they are so good. The bro took some to work with him and I'm sure that everyone there was thankful that he shared! 

A Very Special Birthday Celebration!!!!

Today we celebrated my niece W's 5th Birthday! We had a party at our house after church. Gramma made homemade Sloppy Joes and Aunt Melissa made Ribbon Jello for lunch. Aunt Melissa also made a 6-Layer Rainbow Birthday Cake complete with a Number 5 on the top! It was frosted with a Lemony Swiss Merinque Frosting that I made as well! It was so much fun.  There was lots of laughter and presents, storytelling by Grandpa and playing on Grandpa's Ipad!!! It really was a lot of fun.

I wanted to share the recipe for the cake and frosting with you all as well. It is a little bit of work to make, but SO VERY WORTH IT in the end. Especially when I saw the look on both of my nieces faces when it was cut into!!! I would do it again in a heartbeat! :)

RAINBOW CAKE:

My Finished Product (I cut out a Paper #5 and sprinkled around it with Stars)

INGREDIENTS:
2 Boxes White Cake Mix (Along with Ingredients to make cake)
Food Coloring

Mix 1 Cake Mix according to package directions. Scoop out in about 2-Cup Measurements into 3 bowls. Tint with desired Food Coloring Color (I.E. Purple, Blue, Green, etc.) Pour into 9-inch round cake pans and bake according to package directions...checking cake about 10 minutes before it would be done as it may cook up faster as you are using less mix.  Mix up the 2nd Cake Mix and separate into 3, about 2-Cup Measurements and tint the other desired 3 colors. Bake. Let cool completely before frosting. 

LEMONY SWISS MERINQUE BUTTERCREAM FROSTING

Filling & Crumb Coat:
9 Egg Whites
1 3/4 C. Sugar
2 C. Unsalted Butter (4 Sticks); cut up into small pieces at Room Temperature
2 tsp. Lemon Extract

Frosting:
5 Egg Whites
1 C. Sugar
1 C. Unsalted Butter (2 Sticks); cut up into small piece at Room Temperature
1 1/2 tsp. Lemon Extract

1. In a Medium Saucepan over Medium Heat whisk the Egg Whites and 1 3/4 C. Sugar for Filling & Crumb Coat until Sugar completely dissolves. Pour into Bowl of Electric Mixer fitted with the Whisk attachment. Whisk on High Speed until mixture is about room temperature. Slow mixer to Medium speed and add the Butter; mixing well after each addition. Switch to Paddle Attachment and mix on High speed until incorporated; about 5 minutes. Beat in Lemon Extract. You are now ready to assemble the cake into layers. Start with Purple layer on the bottom, put some Filling on top of cake and spread around (don't worry if it goes over the edge as you will use this to frost the cake as well). Once all layers (except top layer) have filling on them; place cake in the refrigerator while you make the Frosting. 

2. For the Frosting: In a medium saucepan over Medium Heat whisk the 5 Egg Whites and 1-Cup of Sugar until the Sugar is completely dissolved. Pour into bowl of Electric Mixer fitted with Whisk attachment and whisk on High until about Room Temperature. Slow mixer to Medium Speed and add the Butter; mixing well after each addition. Switch to Paddle Attachment and mix on High Speed until incorporated; about 5 minutes. Beat in Lemon Extract. Now you are ready to frost the cake totally. I found it easier to do the sides first and then the top! 

Here's a picture of the Birthday Girl with her slice of cake, and a picture of me with the inside of the cake!

 The Happy Birthday Girl 

Aunt Melissa & her creation