Dessert
Many of us have received the fruit/dipped fruit from Edible Arrangements, what’s your favorite fruit from there? For us it’s the chocolate dipped pineapple. They are so sweet and juicy! I decided to give them a try myself. I did not measure the melting chocolate and used only about 1/4 of a fresh pineapple as I was not making very many. I also added some toasted coconut to some of them along with a pipette filled with coconut rum .(I used the rest of the pineapple for a side dish at dinner.)
I made some of these for us but also shared with our neighbors who enjoyed them as much as we did! I only made about a dozen of these but will make much more next time! I put them on small skewers but that’s optional.
INGREDIENTS
1 pineapple , I used 1/4 of it to make about one dozen or so
1 bag of ghirardelli melting chips, I used the dark chocolate
1/2 cup of toasted coconut-optional
Coconut rum and pipette’s -optional
Small skewers-optional
DIRECTIONS
TO MAKE TOASTED COCONUT- add desired amount of coconut to a non stick skillet on medium low heat. Let the coconut toast and stir often as the coconut will burn. Don’t walk away from the coconut as this takes just a couple minutes. When the coconut is lightly browned remove from heat and let cool.
DIPPED PINEAPPLE-cut your pineapple into bite size chunks, I made mine on the smaller size as I wanted them to be one bite. Dry the pineapple with a paper towel, if you are using skewers add the skewers into the pineapple now as this makes it super simple to dip!
Melt the melting chips until smooth and creamy and dip each pineapple bite one at a time and dip into the tasted coconut if you are adding it. Place on a tin foil lined and greased baking sheet. Do this for all of your pineapple.
If you are adding rum, place a 1/4 cup or so into a small bowl, fill the pipette with the rum and insert into your pineapple. Do this for all of the pineapple you are adding rum to. Keep refrigerated, this is also best made and served on the same day.
Enjoy!
Anne
I came across a sugar cookie bar and adapted it to make it gluten and dairy free so Robby could enjoy them. Robby took one and had one bite and quickly turned to grab a second one. That speaks volumes. Jim and I also liked them so even your gluten eating friends will enjoy these sugar cookie bars. These were so easy to make and knowing how much Robby enjoyed them I know I will be making them often!
INGREDIENTS
1/2 cup butter, softened. I used Earth Balance
3/4 cup sugar
4 ounces cream cheese, I used Kate hill cream cheese
1 1/2 teaspoons vanilla extract
1 egg
1 1/2 cups gluten free flour, I used Bob’s one to one
1/2 teaspoon baking powder
1/4 teaspoon salt
INGREDIENTS FOR THE VANILLA FROSTING
6 Tablespoons butter, softened
1 1/2 cups powdered sugar
1 1/2 Tablespoons milk, I used fare life
1/2 teaspoon vanilla
Sprinkles or decorations if desired
DIRECTIONS
Pre heat your oven to 350 degrees. Line a 9×9 pan with parchment paper or tin foil sprayed with non stick spray allowing two of the sides to hang over allowing for easy removal.
In a large mixing bowl add butter and sugar and beat together using your stand or hand mixer until creamy.
Add your cream cheese and vanilla extract beating again until smooth. Add the egg and beat again.
To the same bowl add the flour, baking powder and salt. Mix until you have a smooth thick batter.
Add the batter to your pan spreading the batter out evenly. Bake for 20-23 minutes or until a toothpick inserted comes out clean.
Let cool completely before frosting.
FOR THE FROSTING- in a mixing bowl add butter, powdered sugar, vanilla and milk. Beat with your mixer until smooth and creamy.
When the bars are cool spread the frosting over the bars covering all of the cookie bars. Decorate with sprinkles if desired. Cut into bars. These are best stored in the refrigerator.
Enjoy!
Anne
What a crazy couple of months we have had! So many celebrations all at once, Jim is retired after 36 years as an Army Pilot. We had a retirement ceremony in Concord N.H. With all of our family including our Daughter Amanda and her family who live in upstate N.Y. There was so much to be thankful for on that very special day!
This was taken at the ceremony, Jim is on the far right.
This was Jim’s very last flight in the Blackhawk helicopter. He flew this for many years including flying medivac in Iraq as well as in N.H. When he landed and taxied in the Concord fire department was there with water cannon’s being sprayed as he taxied underneath. It was an incredible sight.
We came home and many of our neighbors had signs in front of their homes congratulating Jim for his service, we are so fortunate to have an amazing group of neighbors!
Our Grandkids getting ready to leave for the ceremony!
We did lots of celebrating that week including Easter with all of our family and then a couple of weeks after that we celebrated Birthdays. It has been an amazing and exhausting few weeks.
I need to move on as I can go on and on about our past couple months!
I recently came across the company Yum Crumbs that make the most delicious crumb topping. They Taste just like the ice cream bars with the strawberry crunch on them. The company makes several flavors, I purchased the strawberry shortcake, chocolate eclair and caramel apple to start. I just placed a second order for two gluten free flavors. I made these chocolate dipped strawberries a couple of times. Some I dipped in just the white chocolate but most of them got a dip in the strawberry shortcake yum crumb topping but I did not stop there, I made a few for one of our neighbors but I added a pipette filled with strawberry vodka into the dipped berries! The possibilities are endless with the various flavors. I’m seeing caramel dipped apples, cake toppings, pie topping….my mind is buzzing with so many things I can create!
INGREDIENTS
Strawberries
Ghirardelli melting chips, I used the white
Yum crumbs strawberry shortcake crumbs
DIRECTIONS
Simply melt the white chocolate chips according to package directions and dip the strawberries in the melted white chocolate then roll in the yum crumbs and place them on a foil covered baking sheet that has been sprayed with non stick spray and cool until set.
Enjoy!
Anne
Spring is almost here but sadly it has not felt that way lately with all the snow storms that have been passing through! With another storm upon us and really wanting spring to be here sooner than later I decided to make some lemon sugar cookies. I made these gluten free but would be delicious using all purpose flour as well. The gluten eaters in the house enjoyed these as well, we had a house guest waiting out the storm with us so she could travel back to Virginia safely after the storm. We all agreed the tart frosting on the top really makes these cookies.
INGREDIENTS
1 1/2 cups gluten free flour I used Bob’s 1 for 1 baking flour
2 teaspoons baking powder
Pinch of salt
3/4 cup granulated sugar
1/2 cup unsalted butter at room temperature
1 large egg
1 teaspoon vanilla extract
1 Tablespoon fresh lemon juice
1 Tablespoon lemon zest
INGREDIENTS FOR ROLLING
1/4 cup sugar
1 teaspoon lemon zest
INGREDIENTS FOR THE GLAZE
1 cup powdered sugar
2 Tablespoon lemon juice
1 teaspoon lemon zest
DIRECTIONS
Pre heat oven to 340 degrees.
Spray your cookie sheets with non stick cooking spray and set aside.
In a medium bowl whisk together the gluten free flour, baking powder and salt. Set aside.
In another mixing bowl or in your stand mixer cream together the butter and granulated sugar for a couple of minutes, should be light and fluffy. Add the egg, lemon juice, lemon zest and vanilla extract. Mix until combined.
Add the dry ingredients and mix until just combined and there are no streaks of flour.
Scoop into 18 equal portions, I use a small cookie scoop for this but can be done by hand as well. You want them to be about the size of a ping pong ball.
In a small bowl mix together the ingredients for rolling. The granulated sugar and lemon zest. Roll the cookie dough balls completely into the sugar mixture and set them on the prepared cookie sheets 2 inches apart from each other. Spray the bottom of a glass with non stick spray and just slightly push the cookies down, not too flat though.
Bake at 340 degrees for 7-8 minutes until the edges are set and the top of the cookies are no longer shiny.
Let cool for 10-15 minutes before glazing.
To make the glaze combine the powdered sugar , lemon juice and lemon zest in a small bowl and stir until smooth. The glaze should be on the thicker side. Drizzle the glaze over the top of the cooled cookies and let the glaze set.
Enjoy!
Anne
We have the most amazing Greek neighbors that share some of their most delicious Greek dishes with us so I thought it would be fun to make this Greek Honey Cake and share it with them. This cake was not only easy to make but absolutely delicious. It got rave reviews from our neighbors, now that says a lot!
Note-The pan can be purchased from Amazon or Williams Sonoma.
It’s difficult to see in the picture but the pan leaves bee and honey comb designs on the cake.
INGREDIENTS
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon orange zest
3/4 cup butter
3/4 cup white sugar
3 eggs
1/4 cup milk
1 cup chopped walnuts
FOR THE HONEY SYRUP
1 cup white sugar
1 cup honey
3/4 cup water
1 teaspoon lemon juice
DIRECTIONS
Pre heat oven to 350 degrees. Grease and flour 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange zest. Set aside.
In a large mixing bowl cream together the butter and 3/4 cup of sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternating with the milk. Mix just until incorporated. Stir in the walnuts.
Pour batter into prepared pan. Bake for 40 minutes or until toothpick inserted in the center of the cake comes out clean. Allow to cool for 15 minutes. Then cut into Diamond shapes.
FOR THE HONEY SYRUP- In a saucepan combine honey, 1 cup of sugar and water. Bring to a simmer and cook five minutes. Stir in lemon juice bring to a boil and cook for 2 minutes. After the cake has cooled for 15 minutes pour the honey syrup over the cake. Let cake sit to soak up the syrup.
Enjoy!
Anne
I found this recipe at Greekfood.com
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