Snack
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 pinned this recipe ages ago but just made them for the first time a few weeks ago and have made them weekly since! These got RAVE reviews not only from my family but from Jim’s Army National Guard unit along with my Dad’s gun club. Both places I sent them into there was not a crumb to be found! These are great as a morning bite with a cup of coffee or a simple dessert to share!
INGREDIENTS
2 cups all purpose flour
2 cups firmly packed brown sugar
1/2 cup butter, softened
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon baking soda
Pinch of salt
8 ounces sour cream
1 teaspoon vanilla
1 large egg
2 cups peeled chopped apples, I used honey crisp.
DIRECTIONS
Heat oven to 350 degrees. In a large bowl combine flour, brown sugar and butter. Beat at low speed until crumbly. Stir in nuts. Press 2 3/4 cups of this mixture into the bottom of an un greased 13×9 pan.
Add the following ingredients into the remaining crumb mixture, cinnamon, baking soda, salt, sour cream, vanilla and egg. Mix well to combine. Stir in the apples and spoon evenly over the crumb mixture.
Bake at 350 for 30-35 minutes. Mine were done in 30 minutes. When an inserted toothpick comes out clean they are done. Can be served warm or cold. May I suggest some vanilla ice cream?
Enjoy,
Anne
This Cranberry Brie pull apart bread is simply amazing! The first time I made this we were camping with friends, Since then I have made it a couple more times as it’s always a huge hit with everyone that tries it. The first time I made this I made it on the grill, most recently when we had some friends and neighbors over for Halloween I baked it in the oven.
This pull apart bread is perfect for the upcoming Holidays, your friends and family will love this cheesy, tart bite!
INGREDIENTS
1 Large round sourdough bread
1 stick of butter
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 (16 ounce) wheel of Brie, cubed
1 1/2 cups whole berry cranberry sauce
Pinch of salt
DIRECTIONS
Pre heat oven to 350 degrees.
Slice bread horizontally and vertically without cutting all the way through. You are creating one inch cubes.
Melt the butter and herbs. Place the bread on a tin foil lined baking sheet and butter the inside of the bread squares.
Put a piece of Brie cheese inside each space you created in the bread. Add the cranberry sauce into the squares as well.
Cover the bread with foil and bake for 20 minutes or until the cheese is melted.
Serve warm.
Enjoy!
These muffins were not only easy to make but delicious! Taste of Home recipes never disappoint! I made one very small change by using pecans instead of walnuts. Not only did we enjoy these but I shared some with my neighbors and they were just as happy with them as I was! I will make these muffins again soon. I used a mini muffin tin but full size works just fine just adjust the oven time.
INGREDIENTS
1/2 cup of butter, softened
1/2 cup of sugar
1/2 cup packed brown sugar
2 large eggs
1 1/2 cups mashed banana’s, about 3 large
3 teaspoons vanilla extract
2 cups all purpose flour
3 teaspoons baking soda
1 cup chopped walnuts or pecan
1 cup semi sweet chocolate chips.
DIRECTIONS
Pre heat oven to 350 degrees. Cream butter and sugars. Beat in eggs, banana’s and vanilla. In another bowl combine flour and baking soda, add to creamed mixture and mix until just combined. Stir in walnuts and chocolate chips. Fill greased muffin cups 2/3 full.
Bake until a toothpick comes out clean, 20-25 minutes. Cool for five minutes before removing muffins to a wire rack.
Enjoy!
I came across this recipe on Pinterest from “The gluten free gathering” and I’m so glad I did! This bread is not only easy to make but it’s absolutely delicious! Jim, Robby and I devoured this bread. It was delicious warm from the oven or room temperature with a cup of coffee or tea!
I made this in 3 mini loaf tins as I usually share with friends and neighbors but no way did we share this, after one bite we all knew this lemon strawberry loaf was all ours!
INGREDIENTS
1/2 cup vegetable oil
1 cup granulated sugar
1 lemon , zested
1/4 cup fresh lemon juice, 1 large lemon
2 eggs
1/2 cup milk, I used fare life
2 cups gluten free flour, I used 1 for 1 that includes xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
1 cup of chopped strawberries
Sprinkle of raw sugar on the top if desired
Note-this would be great with a lemon drizzle on top. Powdered sugar mixed with lemon juice
DIRECTIONS
Pre heat oven to 350 degrees. Spray or line a 9×5 loaf pan or 3 mini loaf pans and set aside.
Zest the lemon into a large bowl, juice the lemon also adding it into the bowl. Add the oil and sugar to the bowl the. Add eggs one at a time and mix until smooth.
Add the milk and mix.
Add the gluten free flour, baking powder and salt mix until combined.
Add the chopped strawberries into a bowl with 1 teaspoon of gluten free flour, mix to coat the strawberries. This will keep the strawberries from going to the bottom of the loaf.
Fold the berries into the batter.
Pour the batter into your prepared loaf pan or pans.
Top with turbinado/raw sugar if desired.
Bake in the middle rack for 65-75 minutes if using a large loaf pan or 30 minutes if using the mini loaf pans. If you are making the larger loaf and the top starts getting to brown you can cover the loaf with tin foil.
Allow loaf to cool in pan for 30 minutes if using larger pan or 10 minutes using mini loaf pans.
Remove from pan and let cool on a wire rack.
Enjoy!
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