Pineapple Pistachio Bundt Cake

By now, I’m sure you’ve figured out that I am more partial to bundt cakes than layer cakes. Even though they take longer to bake, they’re quicker and easier to prepare and use less, if any, icing (not to mention that my cake decorating skills leave a lot to be desired.)  This past weekend I made hubby a special treat. Mike loves pistachios and pineapple, so I combined two of his favorites in one bundt cake. Then, instead of using vanilla extract in the icing, I substituted pineapple extract. What I love most about this cake is it doesn’t use any oil, which makes the texture so light and airy. Did I forget to mention that this also has coconut in it? That kind of gives it a tropical twist. So, there you have it, a moist and flavorful bundt cake, fit for a king (my pineapple king)!

I actually ditched the Vanilla Extract the last minute and used Pineapple Extract instead.

Preheat oven to 350° F. 

Prepare bundt pan. Even “old dogs” like me can still learn new tricks. In the past, I always used non-stick cooking spray, or butter and flour to prepare my bundt pans. Lately, however, the results have been disastrous with both methods (hit or miss). I knew there had to be an easier way and there is: Baker’s Joy Baking Spray (a non-stick cooking spray with flour in it). Why didn’t I think of that….genius! Works like a charm and is readily available at the supermarket. There are other recommended sprays for this purpose, but they are not always easy to find and are more costly. (No, I’m not endorsing this product for any personal gain, whatsoever; I’m just really excited that I found something that really works and is reasonably priced!)

In a large bowl, add dry pudding mix, dry cake mix, eggs, milk, undrained crushed pineapple and pineapple extract (or substitute vanilla). Don't let the name of this cake mislead you. You would think that a whole (undrained) can of pineapple would really be noticeable in flavor in a baked cake; but, from past experience, I know it only adds a “subtle” flavor. If you really want to taste the pineapple, you need to add pineapple extract, as well. That’s why I’m always well stocked on pineapple extract.

Beat well with hand mixer (or whisk), for about 2 minutes on medium speed. Stir in coconut (and nuts, if using). If desired, add 5 or 6 drops of green food coloring for more visual appeal (especially if you plan on making this for St. Patrick’s Day). 

Pour evenly into prepared bundt pan. Bake 50 to 55 minutes, or until wooden pick in center comes out clean. 

Cool in pan, on wire rack for at least 15 minutes. Turn out on plate. (With Baker's Joy, the cake literally just dropped out of the pan when inverted.) When completely cool, prepare icing. (Trust me, it can be a real nightmare if you try to frost a cake while it is still warm.)

See how the cake just pulled away from the sides? .......I'll say it again.....Genius!

Icing is not required, you can always opt for a little sprinkling of powdered sugar instead. But, if you do want icing, I’ve included those ingredients in the recipe.

Prepare icing (or see tip below for a quick-fix glaze): In medium bowl, sift 2 cups powdered sugar.  Meanwhile, melt 1/3 cup butter (on stove top or in microwave). Add melted butter, pineapple extract (or vanilla) and hot water. Stir well to combine. Drizzle over cooled cake, allowing glaze to drip down the sides. (The use of butter in this glaze makes it set much faster than other icings.) You can always omit the butter and make the standard glaze using only powdered sugar, milk and extract.

If desired, you can sprinkle additional coconut (plain or toasted) and/or chopped nuts over top.

TIP: If you’re pressed for time and don’t want to mess with making your own glaze, use a can of whipped vanilla frosting. Melt for about 12 seconds in microwave and pour over top of cake.

If you’d rather fully frost your cake, you could always combine Cool Whip with another box of pistachio pudding.

PINEAPPLE PISTACHIO BUNDT CAKE
Source: The Southern Lady Cooks
Posted by: www.meldingmagic.com

INGREDIENTS:

Cake:

• 1 (18.5 ounce) yellow cake mix without the pudding
• 1 (3.4 ounce) instant pistachio pudding
• 3 eggs
• 1/4 cup sour cream
• 1 cup milk
• 1 (8 ounce) can crushed pineapple, undrained
• 1 teaspoon pineapple extract (or substitute vanilla)
• 1 cup coconut
• 1 cup chopped nuts (any kind), optional
• Additional coconut for garnish, optional
• Additional chopped nuts for garnish, optional

Icing:

• 1/3 cup butter
• 2 cups powdered sugar
• 1 Tablespoon pineapple extract (or substitute vanilla)
• 3 Tablespoons hot water

DIRECTIONS:

1. Preheat oven to 350° F.
2. Prepare bundt pan. Baker’s Joy Baking Spray (with flour) works really well.
3. In large bowl, add dry pudding mix, dry cake mix, eggs, milk, undrained crushed pineapple and pineapple
    extract (or substitute vanilla).
4. Beat well with hand mixer (or whisk), for about 2 minutes on medium speed. Stir in coconut (and nuts, if
    using). If desired, add 5 or 6 drops of green food coloring for more visual appeal.
5. Pour evenly into prepared bundt pan. Bake 50 to 55 minutes, or until wooden pick in center comes out clean.
6. Cool in pan, on wire rack for at least 15 minutes. Turn out on plate. When completely cool, prepare icing. Icing
    is not required, you can always opt for a little sprinkling of powdered sugar instead.
7. Prepare Icing: In medium bowl, sift 2 cups powdered sugar.  Meanwhile, melt 1/3 cup butter (on stove top or 
    in microwave). Add melted butter, pineapple extract (or vanilla) and hot water. Stir well to combine. Drizzle over
    cooled cake, allowing glaze to drip down the sides. (The use of butter in this glaze makes it set much faster 
    than other icings.)
8. If desired, you can sprinkle additional coconut (plain or toasted) and/or chopped nuts over top.

TIP: If you’re pressed for time and don’t want to mess with making your own glaze, use a can of whipped vanilla frosting. Melt for about 12 seconds in microwave and pour over top of cake.

Crockpot 20 to 40 Clove Garlic Chicken

I came across this recipe before the holidays, while reading the blog, A Year of Slow Cooking. I had heard of it before, but never seriously thought about making it. However, this time, it just seemed to intrigue me to no end. Although I’m a garlic lover, I wasn’t sure if I should balk at it (20 to 40 cloves of garlic seems outlandishly extreme), or gamble and give it a shot. Curiosity got the best of me and I decided to give it a whirl (the whole time holding my breath in anticipation of a major recipe failure). I opted for chicken thighs, since I had a large package in the house already. The original recipe calls for 3 to 4 pounds of chicken, so I used the lower number of garlic cloves to compensate for any weight difference (but, I didn’t cut back on the onion and seasonings). Fortunately, I had recently purchased a package of (vacuum sealed) pre-peeled garlic, which was a big time saver. Within 5 minutes, I had everything in the crockpot. Nothing left to do but wait. Two hours later, I knew it was going to be a success. The aroma that permeated the kitchen was enticing. After tasting the chicken, I never would have imagined that something so delightfully rich and almost nutty in flavor came out of a crockpot. Don’t let the number of garlic cloves alarm you, as it really does mellow out while roasting (although, I’m still not certain I would ever be brave enough to attempt the full 40). I served it all over brown rice; and it was sensational!

I made some small adjustments to the original recipe (which is reflected in recipe below), so you can experience the same wonderful results I did. I used 10 boneless, skinless chicken thighs, 20 cloves of garlic, 2 small onions (instead of 1 large) and I cut back on the salt.

Cut onions in half. Peel then slice.

Separate garlic heads into cloves and peel. If you find pre-peeled garlic at your local grocery store, it would be a big time saver. Pre-peeled garlic is not expensive, and is worth the time it saves. However, if you do have to peel the garlic, here are some tips that may make the job easier. 

TIP 1: Put unpeeled cloves in boiling water for 60 seconds, then peel. (I haven’t tried this, but it works for Ina Garten.)

TIP 2: Separate garlic heads into cloves. Place unpeeled cloves in a medium-size metal mixing bowl. Then place another metal mixing bowl (of same size) inverted over the top. Holding the bowls firmly, vigorously shake the garlic for 1 minute. When you remove the top bowl, you’ll see that most of the cloves will be peeled. There will be some, though, that you will still have to peel.

Spread onion slices evenly over bottom of crockpot.

In large bowl, mix the chicken with the olive oil, paprika, salt, pepper and garlic cloves (don't be afraid to mix it up with your hands, you'll get better overall coverage of the spices that way). I used Spanish paprika for a little more zest. Smoked paprika would be a good option, as well. You don’t want to omit the paprika, as it gives the chicken nice color (that you wouldn’t normally get from a crockpot).

Pour chicken mixture over onions in crockpot. Do NOT add water (or any other liquid to crockpot). The chicken and onions will produce ample liquid. Cover.

Cook on low for 6 to 6-1/2 hours (half that time if cooking on high). I used boneless, skinless chicken thighs and they were done in 6 hours; but legs (or bone-in parts) may take a little longer (7 to 8 hours). After the 6 hours, I just turned the crockpot to warm until I was ready to serve it. The thighs came out perfect; still moist and tender on the inside and irresistibly flavorful.

About the only other changes I might make the next time would be to add some fresh rosemary and thyme. Other than that, I wouldn't change a thing!  

This is great served over rice or pasta. 

CROCKPOT 20 to 40 CLOVE GARLIC CHICKEN
Source:  A Year of Slow Cooking (slightly adapted)
Posted by: www.meldingmagic.com

INGREDIENTS:

•     2 to 3 pounds chicken, legs or thighs (or combination of parts)
•     2 small onions, cut in half then sliced
•     1 Tablespoon olive oil
•     1-1/2 teaspoons kosher salt      
•     2 teaspoons paprika
•     1 teaspoon ground black pepper
•     20 to 40 cloves garlic, peeled, but intact (for convenience, pre-peeled recommended)

DIRECTIONS:

1. Place onion slices on the bottom of crockpot. In a large mixing bowl, toss chicken parts with olive oil,
   salt, paprika, pepper, and all of the peeled garlic cloves. Pour into crockpot, on top of the onion.
2. Do not add water.
3. Cover and cook on low for 6 to 6-1/2 hours, or on high for half that time. Chicken-on-the-bone may
   need additional time. If you use drumsticks, the ones on the side will brown and may stick to the sides
   of the crockpot, burning a bit. Rearrange them with tongs an hour before serving.

Servings: 4 to 6

Brussels Sprouts with Bacon

This recipe brings back so many warm childhood memories. My mom loves Brussels sprouts and cooked them often; and I actually looked forward to them. Mike, on the other hand, is not such a big fan. So, I thought maybe if I added some aromatic ingredients he likes (like bacon, onion and garlic), I could win him over. I actually prepared this side dish for Thanksgiving (I was getting bored with the same ole’ veggies every year, usually corn) and wanted something different. Ideally, I would have roasted them, but I had a turkey in the oven and couldn’t play around with oven temps (or even fit anything else in the oven). I parboiled them slightly, cut them in half, and sautéed them with garlic and shallots in the reserved bacon drippings; then, when they were toasty brown, I added some balsamic vinegar and sprinkled with crumbled bacon. Although, I thought these were really good on Thanksgiving; they were actually even better reheated the next day (of course, after all the flavors had more time to “meld”). I didn’t win Mike over (but, he was, at least willing to give them a try).  I wish I had converted Mike, because I could eat these every night; the flavor combination was spot on!

Finely chop shallot and mince garlic.

Parboil whole, fresh, Brussels sprouts in rapidly boiling water for 3 minutes. Transfer to a colander. I added some ice cubes to cool them quickly and stop the cooking process, rinsed thoroughly under cold water and drained. 

Some of the outer leaves fall off during the boiling; take off any remaining dark outer leaves, if still present. Halve through the core. Set aside.

Meanwhile, cook bacon in large skillet until crisp. Remove bacon; reserving drippings. When cool, crumble bacon.

Add halved Brussels sprouts, chopped shallot and minced garlic to bacon drippings in skillet. Cook, over medium-high heat, stirring frequently, until Brussels sprouts are toasty brown, 5 to 8 minutes. Season to taste with salt and pepper. Transfer to a bowl.

Add balsamic vinegar. Stir to fully incorporate. Sprinkle with crumbled bacon. Stir again to combine. Serve warm.

BRUSSELS SPROUTS WITH BACON
Source: Adapted from About.com
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 pounds fresh Brussels sprouts
• 8 slices center cut bacon, cooked and crumbled, reserving drippings     
• 2 teaspoons minced garlic
• 1 shallot, finely chopped
• 1 teaspoon balsamic vinegar
• Salt and pepper, to taste

DIRECTIONS:

1. In large pot of rapidly boiling water, add Brussels sprouts. Parboil whole sprouts for 3 minutes. Pour
    into colander. Add ice (optional) to quickly cool down. Rinse under cold water and drain thoroughly. If
    there are any remaining dark outer leaves on sprouts, remove. Halve sprouts through the core. Set
    aside.
2. Add halved Brussels sprouts to skillet with reserved bacon drippings. Add minced garlic and shallot.
    Over medium-high heat, sauté until toasty brown, about 5 to 8 minutes. Season to taste with salt and
    pepper.
3. Remove sprouts to large bowl. Add balsamic vinegar and stir to combine. Sprinkle with crumbled
   bacon, and, again, stir to combine. Serve warm.