YumSugar

Cupcakes So Good They'll Make You Hum

partysugar — Fri, 28 Aug 2009 10:30:10 -0700

Last week my sister hosted a Summer cocktail party that doubled as a birthday celebration for two friends. Since I've been known to make birthday cakes in the past, she asked me if I could do two cakes for the party. Immediately I began to worry: baking and assembling two cakes requires a lot of time. Just as I was starting to panic, I remembered the ingenious invention that is the cupcake! Each birthday girl could get her own minicake topped with a candle. Inspired by our slideshow of unconventional cupcake recipes, I decided to make hummingbird cupcakes. A native to the South, hummingbird cake is a cream cheese-frosted white cake with crushed pineapple, coconut, mashed bananas, and walnuts mixed into the batter. It's sweet, moist, fruity, crunchy, creamy, and divine - quite simply, it's everything you want in a cupcake. Although the pineapple topping is extra work, it's worth it. The cupcakes wouldn't be the same without the feathery juicy dried pineapple. To take a look at the recipe I used, read more.

Hummingbird Cupcakes
From Martha Stewart

Ingredients

3 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts or pecans
1 cup coconut flakes
Cream Cheese Frosting, recipe below
Dried Pineapple Flowers, recipe below

Directions

Preheat oven to 350 degrees, with rack in center. Line cupcake pan with paper liners; set aside.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes.
Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with dried pineapple flowers, if desired. Serve at room temperature.

Makes 24 cupcakes.

Cream Cheese Frosting

8 ounces cream cheese, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1 pound confectioners' sugar, sifted

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes.
With mixer on medium speed, gradually add butter, beating until incorporated.
Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.

Makes 3 cups.

Dried Pineapple Flowers

2 large or 4 small pineapples, peeled

Preheat oven to 225 degrees. Line two baking sheets with nonstick baking mats or parchment paper.
Using a small melon baller, remove and discard all pineapple skin.
Using a sharp knife, cut pineapple crosswise into very thin slices. Transfer slices to baking sheets.
Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more. Pinch center of each pineapple slice to shape into a cone, and let cool in a clean egg carton to form flowers. Refrigerate in an airtight container up to 3 days.

Makes about 2 dozen.

Print recipe with images | without images

View 23 Photos ›

Come Party With Me: Summer Cocktail - Drinks

partysugar — Thu, 20 Aug 2009 14:30:06 -0700

A Summer cocktail party must have a specialty cocktail. At first I thought to serve a classic concoction like a martini or Manhattan, but when I came across this updated version of the sidecar - a drink dating back to World War I that consists of cognac, lemon juice, and orange liqueur - I knew I had to make it. The basic three ingredients are there, but the addition of pineapple juice and muddled blackberries provide a distinct and deceptively delicious taste. To ensure that I'm not making cocktails all night, I'll set the ingredients up on a table in the garden and print out the recipe on nice paper. Then, I'll encourage guests to shake their own cocktails!

I've also asked everyone to bring either beer or wine, so they'll be plenty to drink when the cocktails run out. For the recipe, read more.

Blackberry-Pineapple Sidecar
From Food & Wine

Ingredients

7 blackberries
Ice
2 ounces Cognac
1/2 ounce Cointreau or other triple sec
1 1/2 ounces pineapple juice
1/2 ounce fresh lemon juice
1/2 ounce Simple Syrup
1 or 2 pineapple leaves, for garnish (optional)

Directions

In a cocktail shaker, muddle the berries. Add ice and all of the remaining ingredients except the garnish; shake well.
Strain into a chilled coupe or martini glass and garnish.

Makes 1 drink.

Print recipe with images | without images

Summer of Salads: Grilled Steak With a Pineapple Punch

YumSugar — Mon, 03 Aug 2009 16:15:56 -0700

While it doesn't quite feel like Summer with the Bay Area's cool weather, I still want to enjoy a simple yet delectable salad. Tossing a mildly spicy ginger dressing over grilled flank steak with sweet pineapple, peppery radishes, and refreshing cucumbers proved to be a great sweet-and-salty combination.

The preparation is easy, with only a bit of chopping, a quick dressing, and flank steak that takes no time on grill. Next time, I'll make the dressing spicier by adding more pepper flakes, or take it to the next heat level with some finely chopped jalapeño. Also, I'd throw the pineapple on the barbecue to caramelize some of the sugar, creating even more complexity. If you're salivating over this salad, get the recipe here!

Burning Question: Why Does Pineapple Irritate Your Mouth?

YumSugar — Thu, 30 Apr 2009 15:00:11 -0700

Yesterday I cut myself some fresh pineapple, and then promptly proceeded to eat a lot of it, before remembering that every time I eat a copious amount of pineapple, the roof of my mouth becomes itchy and sore. So why is this condition a common complaint among fresh pineapple aficionados? Find out when you read more.

Pineapples contain an plant protease enzyme called bromelain. Because it readily breaks down protein, bromelain is frequently used as a natural meat tenderizer. Bromelain may also induce a prickly sensation in the mouth when consumed.

Although the enzyme is present in all parts of the pineapple plant, it's most concentrated in the stem, the hard piece in the middle of the fruit, which is much more fibrous and chewy but still edible. Many people believe that letting a pineapple sit overnight helps take away the irritation factor, but one surefire way to alleviate the burn is to cut out the core.

Got a burning question? Contact us.

Fast & Easy Dinner: Pineapple and Scallop Skewers

partysugar — Tue, 28 Apr 2009 06:50:59 -0700

Take an exotic escape to a tropical locale with this marvelous meal. Scallops - which are quick-cooking shellfish that are effortless to season - are tossed with a zesty lime cilantro marinade.

Spicy jalapenos add heat, juicy pineapple provides a sweetness, and chunks of avocado yield a creamy coolness. If you don't have an indoor grill pan, roast the skewers in the oven until scallops turn opaque.

This is a great dish to break out of a weeknight recipe rut, so get it now when you read more.

Pineapple and Scallop Skewers
From Better Homes and Gardens

Ingredients

2 tsp. finely shredded lime peel
1/4 cup lime juice
1/4 cup snipped fresh cilantro
2 small green and/or red jalapeño pepper, seeded and finely chopped
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
1/3 cup canola oil
16 sea scallops (about 1-1/2 lb.)
12 large fresh pineapple chunks
1 avocado, peeled, pitted, and cut into 8 chunks

Directions

In a small bowl combine lime peel, lime juice, cilantro, jalapeno, sugar, salt, and pepper. Slowly whisk in oil until combined; set aside.
In a large bowl combine scallops, pineapple, and avocado. Toss with 2 tablespoons of the lime juice mixture. Let stand for 15 minutes, stirring occasionally. Do not marinate longer, or scallops will get tough.
Alternately thread 4 scallops, 3 pineapple chunks and 2 avocado chunks on each of 4 12- to 16-inch skewers.
Grill kabobs on a well-greased grill rack directly over medium-high heat for about 8 minutes or until scallops turn opaque, turning once halfway through grilling. Transfer kabobs to a serving platter and serve with remaining lime juice mixture.

Serves 4.

Print recipe with images | without images

Reader Recipe: Hummingbird Cake

YumSugar — Tue, 27 Jan 2009 15:00:39 -0800

Since a few of my friends have birthdays in February, I've been browsing all over the web in search of a birthday cake that fits my mood. I found it, of course, right underneath my nose in the Kitchen Goddess group. TeamSugar regular celebrity_soup took a hiatus from posting recipes, but has been back and on a cake-making frenzy, as demonstrated by her delectable desserts. Case in point: This opulent hummingbird cake, which I've definitely added to my birthday cake list. To see the recipe, read more.

Submitted by TeamSugar member celebrity_soup.

Hummingbird Cake
Paula Deen

Hey everybody!
It's been a while since I've been active on the Sugar network.
Time just passed fast and things got busy in my life, school being the main thing.
I'm really looking forward to being that nerdy cook I was and to share my recipes with you guys.
I'll be starting out slow, every week an old recipe I haven't posted and from there, new things and more cooking!
I made this cake for my friends birthday back in May. Everyone was blown away by how good it was, it finished in minutes!

Ingredients

For the cake:

Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe large bananas, mashed
1 (8-ounce) crushed pineapple, with juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten

For the frosting:
1 pound (1 box) confectioners' sugar
1 (8-ounces) cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, softened
1 teaspoon pure vanilla extract
1 tablespoon milk, or more if needed
1/2 cup finely chopped pecans

Directions

Preheat oven to 325°F. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Reinvert cakes and let them cool completely, top sides up.
Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

Print recipe with images | without images

'Wich of the Week: Hawaiian Pizza Sub

YumSugar — Wed, 05 Nov 2008 14:00:09 -0800

I'm surprised how many people share my affinity for pizza topped with Canadian bacon and pineapple. While I will happily devour many, many slices of Hawaiian pizza, it seems like an unlikely popular favorite. But to my delight, the yummy combo endures, so I figured why not turn the pizza toppings into a ridiculously easy sandwich? This Hawaiian pizza sub would be even better with fresh pineapple, but since it's out of season, I bought canned. To make up for it, I made the tomato sauce from scratch, though any premade marinara will do fine. The key is finding a great, soft sub-sandwich roll that will toast nicely without being hard to sink your teeth into. If you like Hawaiian pizza, you will devour these things almost as quickly as it takes to make them - that is, really fast. To get the recipe and step-by-step photos, read more.

Hawaiian Pizza Sub
Original recipe

Ingredients

2 soft French rolls or similar soft roll
1/4 cup marinara sauce (homemade or store bought)
8 slices of Canadian bacon
6 slices of canned pineapple, cut into chunks
6 slices of fresh mozzarella cheese
1/4 cup grated Parmesan cheese

Directions

Preheat oven to 400°F.
Slice the rolls in half horizontally and lay both sides flat on a baking sheet.

Coat the bottom half of each roll with half of the marinara sauce. Divide the Canadian bacon evenly between the two sandwiches and lay on top of the pizza sauce. Scatter the pineapple chunks over the bacon, and top each sandwich with three slices of mozzarella.

On the top half of each roll, spread the remaining marinara sauce, and sprinkle with Parmesan.
Keeping the rolls open-face, place the sandwiches in the oven and cook for 10 minutes, until cheese is melted and the bread's edges start to brown.

Cut in half and serve hot.

Makes 2 sandwiches.

Print recipe with images | without images

View 9 Photos ›

Fast & Easy Dinner: Caribbean Chicken Kabobs

partysugar — Wed, 20 Aug 2008 06:45:40 -0700

During Summer, kabobs are ideal for quick, simple dinners. While you can load the skewers with any proteins or vegetables, this recipe takes inspiration from the Caribbean. Chicken chunks are seasoned with jerk before being layered with bell peppers, red onions, and pineapples. The sweet, fresh fruit counteracts the spicy seasoning. To get the uncomplicated recipe, read more.

Caribbean Chicken Kabobs
From Betty Crocker

Ingredients

1 3/4 pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/4 cup vegetable oil
3 tablespoons Caribbean jerk seasoning (dry)
1 small pineapple, rind removed and pineapple cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces

Directions

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
Brush chicken with 2 tablespoons of the oil. Place chicken and jerk seasoning in resealable plastic food-storage bag. Shake bag to coat chicken with seasoning.
Thread chicken, pineapple, bell pepper and onion alternately on each of eight 12-inch metal skewers, leaving 1/4-inch space between each piece. Brush kabobs with remaining 2 tablespoons oil.
Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center.

Serves 8.

Print recipe with images | without images

Fast & Easy Dinner: Roast Pork Salad

partysugar — Fri, 15 Aug 2008 09:15:44 -0700

Although chicken and fish are common salad ingredients, the other white meat, pork, is not the first protein that comes to mind when making a dinner salad. Cook outside the box with this scrumptious salad.

Thin slices of roasted pork are placed on a bed of greens. A quick dressing that combines pineapple juice with honey mustard and fresh ginger is drizzled over the top. To impress your family with this clever recipe, read more.

Roast Pork Salad
From Better Homes and Gardens magazine

Ingredients

12 oz. pork tenderloin
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
2 Tbsp. honey mustard
6 cups torn romaine and/or spinach
2 cups fresh or canned pineapple chunks and/or sliced fresh nectarines or peaches
Cracked black pepper (optional)
1 recipe Ginger-Pineapple Dressing, see below

Directions

Preheat oven to 425 degrees F. Trim fat from pork; sprinkle with salt and pepper. Place pork on rack in shallow roasting pan. Roast pork for 20 minutes.
Spoon mustard on pork. Roast 5 to 10 minutes longer or until an instant-read thermometer inserted in the thickest part registers 160 degrees F.
Thinly slice pork.
In four salad bowls or on plates arrange greens, pork, and fruit. Sprinkle with cracked black pepper. Stir ginger-pineapple dressing; drizzle on salads and enjoy.

Serves 4.

Ginger-Pineapple Dressing: In a small bowl combine 1/4 cup low-fat mayonnaise dressing, 1/4 cup unsweetened pineapple juice or orange juice, 1 tablespoon honey-mustard, and 1 teaspoon grated fresh ginger. Cover; chill until serving time.

Print recipe with images | without images

Come Party With Me: Pool Party - Drinks

partysugar — Thu, 10 Jul 2008 12:15:51 -0700

When hosting a pool party, stock up on plenty of ice and water to ensure that guests stay hydrated. For easy access, place coolers around your backyard and fill with refreshments.

Since beer bottles inevitably get broken at any party, purchase beer cans and plastic bottles. Barefoot guests won't have to worry about stepping on glass shards.

Offer one fresh-fruit cocktail. This recipe for pineapple mango rum cocktails is cool and delicious. To learn how to make it, read more.

Pineapple and Mango Rum Cocktails
From Martha Stewart

Ingredients

2 1/2 small ripe mangoes, peeled and cubed (about 2 cups), plus 1/2 mango cut into slices with skin, for garnish
4 ounces best-quality golden rum
4 cups fresh pineapple juice (from a 4 1/2-pound pineapple)
Fresh tropical fruit, such as dragon fruit and star fruit, for garnish

Directions

Puree mangoes, rum, and 1/2 cup water in a blender.
Pour 2 ounces puree into each of six 12-ounce glasses.
Fill glasses with ice, and top off with pineapple juice. Garnish with tropical fruit.

Serves 6.

Print recipe with images | without images