Hummingbird Cake

HUMMINGBIRD CAKE






Modified from Country Home magazine (2008)

Serves: 12 -16 servings
· Prep/assembly time: 45 minutes
· Baking time: 25-30 minutes
· Cooling time: 15 mintues


Ingredients (cake):


· 3 cups flour (gluten free or regular)





· 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)





· 2 cups roasted bananas*, mashed (approximately 4 large or 6 medium-small bananas with peel left on)





· 1 cup chopped pecans





· Parchment paper to line bottom of the cake pan





Cream Cheese Frosting:





· 1 ½ sticks unsalted butter, chilled





· 3-8 ounce packages of cream cheese, chilled





· 1 teaspoon vanilla





· 1 ½ cups powdered sugar, sifted





· 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.



To Make the Cream Cheese Frosting:






1. Cut sticks of chilled butter into 1 inch pieces and place in the bowl of a standing mixer (can use a hand held mixer if needed). Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together (about 3 minutes).





2. Cut the cream cheese into 1 inch strips and add to the butter. Mix at medium speed until fully combined, and smooth.





3. Add the vanilla and slowly add the sifted powdered sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.





4. Fold in pecans by hand.

Cake assembly:






1. 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.





2. 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).





3. Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides.





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!

Pineapple Orange Banana Popsicles

Pineapple Orange Banana Popsicles Recipe


Makes approximately 10 full-sized popsicles



Ingredients:



2 cups fresh chopped pineapple

3 bananas, peeled

2 oranges, peeled

Method:



Pulse all ingredients together in a blender until smooth. Pour into popsicle molds and freeze until firm.



Ali’s Tip:



These are also great when made with a teaspoon of grated fresh ginger!



Check out the site I found this from here

Crockpot Pork Stuffed Peppers

for this recipe, go here

pineapple ginger smoothie

another new recipe site I found and smoothie recipe...mmm

Pineapple Ginger Smoothie Recipe




Ingredients:



1 1/2 cups diced fresh pineapple

1 banana

1/2 cup greek yogurt (I used vanilla, but you can choose your favorite flavor)

1 Tbsp. grated fresh ginger

1/2 cup ice

1/2 cup pineapple juice or water

Method:



Blend all ingredients together in a blender until smooth. Serve immediately.



Ali’s Tip:



For a different twist, try adding in a pinch of ground cinnamon to this smoothie!

Hashbrown Egg White Nests

Hash Brown Egg White Nests








Another recipe I want to try from that same sight

Gina’s Weight Watcher Recipes





• olive oil spray

•1/2 cup minced onion

•1 cup shredded potatoes, Simply Potatoes

•dash of garlic powder

•salt and pepper to taste

•1 cup egg whites or egg beaters, beaten

•2 tbsp diced onions

•1/4 cup diced bell peppers

•0.8 oz reduced fat swiss, chopped

•1 oz turkey ham, diced

•dash of garlic powder

•salt and pepper to taste

1.Preheat oven to 375°. Lightly spray a muffin tin with oil spray.

2.Combine potatoes, 1/2 cup onion, garlic powder, salt and pepper.

3.

4.Fill each muffin tin with 1/4 cup of potatoes and press along the side of the tin so that it forms a nest.

5.Bake 35 minutes or until golden brown and edges are crispy.

6.While nests are baking, combine the egg whites with remaining ingredients in a medium bowl.

7.Remove nests from the oven when golden brown.

8.Fill each cup with about 3 tbsp of egg mixture. Return to the oven and bake an additional 17-20 minutes or until eggs are fully cooked.

Makes three servings of two “muffins” each. 134 Calories per serving.



Fat: 1.8g / Carb: 15.3g (Fiber: 1.8g/ sugar .6g)/ Protein: 13.2 g

Banana Yogurt Pops

Found a great new site Recipes Under 400

I am excited about this recipe from there:

•2 bananas


•Fage Total 0% Greek Yogurt

•crushed almonds

•cinnamon

1.Line a tray with parchment paper.

2.Mix the Greek yogurt and cinnamon together.

3.Peel the bananas.

4.Cut off an end off from each banana, then insert the popsicle sticks.

5.Coat the bananas in Greek yogurt and almonds.

6.Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.