A Marble to Behold

Chocolate Marble Banana Bread 4 arrA while ago, homey banana bread was made and devoured by yours truly – ‘moi,’ of course! The sweet memories of what once was – yester-bake – now leaves me with this thought: I do believe it’s time for a remake. Just as before, I’ve come across the very old yet same predicament – as past recipes would reveal – and, a very delicious answer for an almost forgotten bunch of ripened bananas. Some never learn, I suppose – or do they?

Chocolate Marble Banana Bread 1 arrSpeaking of myself, I’ve definitely love to salvage overripe fruit in baked goods. Without getting overly ‘mushy’ about the subject, I equally attest that banana bread is best made when this fruit does in fact start to brown and spot on its exterior but, remains soft and explosively flavourful.

Wasting no more time, let’s get baking! Starting with a trusted recipe, I decide on marbled banana bread. Like the original, this variety simply requires one to divide the dry ingredients initially suggested for the making of one loaf in multiple bowls. Taking things step-by-step, measure halved amount of the ‘necessities’ – flour , sugar, salt, and baking powder – into two different bowls where the chocolate variation takes less flour, thus being certain to replace the omitted amount of a.p.f. with cocoa powder. Chocolate Marble Banana Bread 2 arrFrom here, divide and pour the already mixed wet contents – butter, vanilla, bananas and eggs – into each ‘dry’ bowl. And for an even more decadent chocolatey twist, add dark or semi-sweet chocolate chunks to each bowl. Once both batters are well combined, introduce spoonfuls of each into a well-greased and parchment-lined loaf pan.

Vanilla and chocolate contents now acquainted, insert a knife or wooden skewer into the batter-filled pan and make swirl motions to create the classic marbled pattern. Finally, top your edible art with extra chocolate chunks – if your heart desires – and get that marbled slab into a preheated oven.

Chocolate Marble Banana Bread 3 arrSensing a banana-rich sweetness in the air, I know my marbled loaf is ready – about 50 minutes or so. Leaving this beauty to cool prior to slicing, getting my dose of potassium courtesy of this banana bread-ish ‘healthy’ cake is my kind of rescued dessert. Hoping you’ll show ripened fruit some TLC – via the kitchen – treating bruised fruit is not so ‘bananas’ after all. Clearly enjoying the fruits of my labour, reinvented banana bread is simply marvellous. Whether you enjoy it as a mid-day snack or for a quick breakfast on the go, this moist loaf satisfies in both its classic state, embedded with nuts or rippled with melted chocolate flavours – naturally, it’s a ‘marble’ to be behold!

Copyright © DISHFUL, 2017. All Rights Reserved. 

Spring Bake


Bon Appetit Ricotta Cake 2 arrPatio all set and spring cleaning complete, are you thinking what I’m thinking: sun’s out, bundt’s out! Always finding a reason to celebrate, there’s no better time to reward a seasonal mission well accomplished than with cake – al fresco, of course! And given my love of baking, I gladly make use of springform pans and vibrant fruit for a refreshing duo: lemony fruit-filled and almond peach ricotta cakes.

Bon Appetit Ricotta Cake 4 arrFirst intrigued by Bon Appétit’s Raspberry-Ricotta Cake, a glimpse of this cake looked too tempting not to recreate. Doing just that, I use Alison Roman’s simple instructions and get ambitious. Doubling the amounts of specified ingredients, I yield twice the batter for two variations on this light and fluffy cake. Clearly, the perfect accompaniment to afternoon tea or any java pick-me-up.

Bon Appetit Ricotta Cake 5 arrAttesting to its simplicity, this ricotta cake is easy to make and tweak. Certain to add bright flavour, the original recipe calls for raspberries. While keeping with the necessities – flour, butter, sugar, eggs, vanilla extract, baking powder, salt and ricotta – is a must, this ricotta-inspired cake is not exclusive to raspberries alone. Forgoing the suggested listing, I follow most steps and include my preferred choice of berries, stone fruit and citrus for an end result that’s peachy-keen.


Bon Appetit Ricotta Cake 3 arrChanged but not compromised, my take is quite delicious and still attune with the desired moist consistency of Bon App
étit’s Ricotta Cake. Likewise, the almond topping adds texture to the mildly fragrant peach-infused cake. Equally fresh and clean on the palette, inclusion of lemon zest coupled with pockets of tart blackberries, blueberries and cherries appropriately lift the otherwise plain cake structure with bursts of bold flavour. Pleased with the overall outcome of my ricotta cakes, this duo looks prime and tastes divine as-is though can be made ultra indulgent with a dollop of whipped cream.
A piece of cake to make – and eat, once cooled – here’s a final note on any leftover fruit: blushing Bellinis, anyone?

Strawberry Peach Bellinis arrWasting not, blend equal parts of any remaining peach slices with frozen strawberries to create a fruit-fusion. From here, fill a wine glass with fruit purée – about 1/3 high – and top the amalgamated contents with sparkling wine. Feeling peachy with abundance, elevated lounging is meant to be decked out with juicy refreshments – Bon Appétit!

Copyright © DISHFUL, 2017. All Rights Reserved.

Let’s Get Started!

prima-pavlova-2-arrNew year, new dessert? Right on – my sentiments exact! Paving 2017 with all that is light, sweet and timeless, I’m resolute in making a classic dessert that echoes effortless sophistication. And for this “must-indulge” endeavour, whipping up divine pavlova is nothing short of pav-u-lous.

Originally made to honour ballerina Anna Pavlova, this delicate meringue topped with heavy cream and fruit promises an impressionable display upon presentation. For my dessert stage, then, here’s two ovation-worthy variations to prepare: soft and chewy vanilla pavlova embellished with whipped cream and seasonal berries, in addition to a two-tier chocolate and raspberry layered pavlova cake.prima-pavlova-3-arr

Instructions abound, pursuing any pavlova recipe is a cinch. While I’m a Martha Stewart loyalist – surprise, surprise – be confident that ingredients and steps for the making of meringues are pleasingly similar. Tried, tested, and happily achieved – thanks to Ms. Stewart – here’s a sum of what you’ll need for the meringue base: egg whites, salt, sugar, cornstarch, vinegar, and vanilla extract. For the chocolate alternative, omit vinegar and cornstarch but add premium quality unsweetened cocoa powder and brown sugar accordingly. Once the ingredients are mixed to a glossy stiff consistency, continue to bake and cool the meringue discs in the oven. Finally, proceed to add finishing touches to the domed base. prima-pavlova-4-arr

Generously topping my vanilla meringue with sweetened whipped cream, strawberries and blackberries, fear not if your baked structure slightly cracks or deflates, even post cooling. Instead, remember: this show-stopping beauty is not done until it’s fully dressed via flavourful cream, berries, other fruits – kiwi, banana, raspberry, blueberries, etc. – chocolate shavings, ganache, and even caramel sauce. Garnishes being optional, I brighten the already vibrant fruit pavlova with fresh sprigs of mint, and do so for extra colour and taste. prima-pavlova-1-arrEqually, and like the vanilla pav, the cocoa-rich-lo-va incorporates both fruit and sweetened whipped cream. To ensure even levels – between the first and second floors of cake – simply spoonful proportionate amounts of whipped cream onto the surface of each chocolate meringue. Getting the tiniest bit technical, carefully spread the filling from the center outward – an offset spatula works like a charm – and proceed by topping one cream-laden round with the other. Finding no swan song here, a bountiful shower of lush red raspberries and dusting of dark chocolate shavings is all you require for this adorned ‘prima’. So, there you have it! Dramatically ‘made-up’ and ready for a close reveal, wowing guests is as easy as gracing them with front-row standing to their very own slice of cloud cake – PAV-tastico!

© DISHFUL, 2017. All Rights Reserved.

Three Times a ‘Bain-Marie’

chocolate-mint-pots-de-creme-1-arrChristmas is coming, and for pastry novices – like ‘moi’ – a dessert brainstorm session is a must. Contemplating recipes, I see delicious everywhere! Between cakes, cookies and candy confections – you name it – choices are plentiful and they’re all happily sweet!

Joyful indeed, “This ain’t my first rodeo!” Embracing the hustle and bustle of the kitchen, I’ve learned a thing or two during these festive times: prepare in advance, and don’t leave your baking until last minute. Options narrowed, I decide on a holiday treat that steadily wins over both crowds and one’s blood pressure. Seriously, baking over the busiest time of year need not be stressful. As such, my finalized select for a ‘sweet ending’ to a grand meal can be made up to two days prior to serving, gets a little spa treatment – in a ‘bain-marie’ a.k.a. hot water bath – and can be burnt. You read right! eggnog-creme-brulee-1arr

Explanation provided, if you haven’t guessed it by now, the French classic known as ‘crème brûlée’ is to be made and devoured. Containing a velvety rich and silken cream interior, this divine custard bears its burning trademark – ‘brûlée’ – thanks to a caramelized ‘burnt’ sugar crust topping. Simplicity promised, preparation of this custard only requires five primary ingredients: egg yolks, heavy cream, sugar, a pinch of salt and vanilla. Adhering to Martha Stewart’s instructions, I gladly follow the listed steps. At the same time, however, I’m thinking it’s the holidays and this classic needs to be revamped. Say it is so, eggnog ‘crème brûlée!’

eggnog-creme-brulee-2-arrStill very good, the basic custard recipe can be made ‘as-is’ – following tradition – or enhanced with orange zest or other additions for varying flavours. In the spirit of the season, I keep with putting an eggnog twist on my take. It’s quite simple, all I do is add a pinch of ground cinnamon and nutmeg, as well as the tiniest hint of ground cloves to the mix. Depending on taste, you can equally spike your custard with a splash – about a tablespoon – of your preferred rum or brandy.

Oh, what fun…” and the burner’s still on, so why not make more dessert? My thoughts exactly! Two more delectable recipes – white chocolate crème brûlée and peppermint dark chocolate ‘pots de crème’  are too tempting not to try. Welcoming more work, the aforementioned appetizing paired recipes require the main ‘five’ ingredients plus: premium quality white and dark chocolates – Lindt or Ghirardelli are ideal – and a quarter teaspoon of pure peppermint extract. Successfully breaking with a stress-free baking endeavour, setting my mind to prepare a dessert trio is now on the new menu. Feeling adventurous, this extended baking task is a sought-after challenge worth accepting. After all, all three desserts are made in similar fashion – just times three! And, in case you opt to pursue this route, you’ll equally need thrice of everything: bowls, ingredients, ramekins, and patience. On the bright side, the fruits of your labour will surely yield you three times the company – people or food. Clearly, the more the merrier! chocolate-mint-pots-de-creme-2-arr

Without further ado, here’s how to start: in a bowl, mix the egg yolks with sugar and a pinch of salt. In a saucepan, bring the combined dairy contents and the seeds from a split and scraped vanilla bean to a gentle simmer. No vanilla bean, no problem?! As a substitute, pure vanilla essence works fine though I would add the extract to the egg mixture versus the liquid. Either way, heat the cream but be cautious not to let it boil. Once a simmer is reached, pour the hot liquid into the egg mixture while whisking nonstop, and keep whisking or else – sweetened scrambled eggs, anyone? Whisking complete – or until your arm feels tired – pour the combined mixture over a sieve and into another clean bowl or very large heat-proof glass measuring cup. Oven already preheated and a hot kettle of water awaiting to be used, place ramekins onto a deep roasting pan and then pour equal amounts of custard into each dish. From here, place the pan into the oven and now pour boiled water into the pan, almost reaching half-way up to the ramekin dish. Bake at 300°F for about 30 minutes or until the custard wobbles, and cool at room temperature for another half an hour before refrigerating for at least two more hours.

lindt-white-chococlate-creme-brulee-arrIt’s all in the way it’s – supposed to be – made, and these very good custards are no exception. Missing no step, ‘crème brûlée’ is merely custard without its signature amber gold topping. Going for the ‘pièce de résistance,’ then, the burnt sugar crusted finale needs two things: a tablespoon or so of castor sugar for each baked and chilled custard and – most importantly – a torch. If you don’t have a torch, use your oven’s broiler setting but be sure to keep a watchful eye on your ‘beauties.’ Remember: ‘burnt’ cream is the aim, not scorched. As for the peppermint dark chocolate ‘pots de crème,’ food of the gods truly need no masking. Embellishment via more dark chocolate, on the other hand, sounds like my kind of fancy finish to a highly pure cocoa indulgence. So, there you have it! Once, twice, three times a Merry Christmas, Hanukkah and Kwanzaa celebration, and holiday eats! Blessings to all, and BON APPÉTIT!! :)

© DISHFUL, 2016. All Rights Reserved.

Keep Calm & Panda On

Pandaron 1 arrIt’s panda bear pandemonium! Rightfully so, everyone loves these adorably playful creatures. But if you don’t get why, here are two cute and cuddly reasons to explain: Jia Panpan and Jia Yueyue. Literally translating to Canadian Hope and Canadian Joy, the aforementioned Canadian born male and female pandas cubs are recent additions to the Toronto Zoo. Beyond endearing – not to mention G.T.A.-close – I, like many other animal lovers, couldn’t miss the chance to gain a glimpse of these cuties while they’re still small-ish and in these part of the woods.

Ooh’s” and “awes” in full effect, lucky visitors get to see not one or two pandas but, the whole family. Sighting mama bear, papa bear and the twins, it’s no wonder why this rare viewing is worth the lineup. Bearing witness to panda-style habits – eating, sleeping, and repeating – I learn the charms of living the simple life. Clearly, as in this case, less is more – more pampering of the senses, that is. Pandaron 6 arr

Similarly catering to one’s desire to see and explore further, other ‘mini’ sights to admire include: the polar bear cub, white lion cubs, a couple of Canadian Lynx kittens, and Nandu the Indian Rhino calf. Observing as much as time allows, I leave this excursion with both appreciation for nature’s four-legged beauties and inspiration to re-create baked replicas of my own.

Pandaron 8 arrDusting off a reliable French Macaron recipe, anyone can make their very own ‘pandaron’ – panda macaron. Irresistibly sweet and soft – to the palette and eyes – these round delights are sure to please any panda or cookie lover. Doubling down, those who like both – fans of pandas and cookies – are definitely in for a twin-of-a-treat.

Getting my hands on the necessary ingredients coupled with elbow grease, there’s no pampering or ‘spaw’ treatment involved for this tedious task. Pandaron 7 arrMeasuring, sieving, whisking, folding, piping, and the list goes on, I feel taking a panda nap – almost, only after the cookies are done. Like the cubs’ namesake, I’m both hoping for a blotch-free outcome and joyful upon glance of completed baking sheets of bashful faces – no hot messes here, thankfully.

Pandaron 10 arrGrateful that my interpretation of the Canadian born panda cubs turned out right, I’m left as elated as the showing of the real cubs. Truly mirroring the characteristics of genuine macarons – round with a smooth domed top, and standing tall on ‘feet’ – these sugary ‘pandaron’ babies don’t fall short nor flat. Ideal in taste, size and texture, it goes to show that a trusted recipe and precision is all you need to render quality macarons. To finish my display, I couldn’t resist but to keep my ‘pandarons’ company with matcha green tea biscuit sticks – the perfect snack to complement this cookie round table.

Pandaron 9 arrFor those who are adventurous, try making other animal-inspired macarons. For the creation of lions, tigers, bears or other, simply use your imagination and follow your preferred recipe. From here, add a few drops of food colouring gels and design your cookies accordingly. Ideally, detailing is best using a contrasting colour to reveal and highlight signature lines, spots or markings of your favourite zoo animal. Though the making of macarons measure higher in difficultly than the average chocolate chip cookie, they are undeniably fun to make- for this baker, at least. All the same, the choice to buy or make is yours. Staying zen about the issue, there’s no debating what everyone will do ‘chez-moi’  all can keep calm and eat ‘pandarons.’

© DISHFUL, 2016. All Rights Reserved.

French Souvenir

Madeleines 1 arrMad for Madeleine? More than a name, madeleines are synonymous with ‘la nostalgie.’  Remembrance of past moments, this distinctive French cake brings back a flood of memories for me, and perhaps others.  Courtesy of Marcel Proust’s work, Swann’s Way, my first introduction to this light buttery treat is found in the timeless pages of the aforementioned classic.  Clearly reminiscing of days spent reading French literature ─ food scenes, in particular ─ breaking into some “petites madeleines” of my own seems pretty ideal, right about now.  Only dilemma is:  there are no small cakes or a local pâtisserie in sight.  Fortunately, there is a ‘way’ to go from here and that’s to the kitchen ─ where the creation of nouveau memories commence.

Madeleines 3 arrReliving a wrinkle in time ─ à la baking ─ I gather the necessities for the remaking of this molded plump sweet. First thing’s first, you need the right pan ─ molded madeleine cake tin ─ and the right ingredients.  Similar to butter or yellow cake recipes, you’ll need all the basics:  flour, sugar, eggs, butter, baking powder, salt, honey, lemon zest and vanilla extract.  Following Martha Stewart’s instructions specified for ‘madeleines,’ I prepare two separate zesty batches:  one to include grated lemon rind ─ like Martha’s original ─ and a second batter that solely consists of orange citrus.

Madeleines 5 arrWhile I found this madeleine recipe easy to prepare, the process involved is quite time-consuming. In brief, you must chill the batter for an hour prior to pouring it into the hollows of the buttered and floured cake pan.  And, from here, you must set the cake batter-filled pan in the fridge ─ that’s right, there’s a second chilling time ─ and, not straight into a preheated oven just yet.  There are plenty of recipes available, so you can definitely stick with your preferred “go-to” recipe.

On the plus side, I did like the simplicity of the ingredients required, and did not mind the multi-step procedure involved with the making of Martha’s recipe. Madeleines 4 arrThe beauty of this recipe also lies in the delicate yet sponge-like texture of these cakes.  Undeniably fine in quality, I brush the ridged surface of the finished and cooled lemon madeleines with lemon glaze for some added zing.  For an alternate citrus twist, I primarily adhere to the original recipe but replace lemon zest with grated orange peel.  Madeleines 6 arrOnce baked and inverted onto a cooling rack, I lightly dab the little cakes with edible perfume ─ a.k.a. fragrant orange blossom water ─ and, as a last touch, give these perfectly individual tea time indulgences a dusting of confectioner’s sugar.  ‘Et voilà,’ resurrecting the senses is as achievable as getting lost in time via the delighting of one’s very own afternoon snack.

© DISHFUL, 2016.  All Rights Reserved.

Season’s Eatings!

Gingerbread Cookies & Milk 1 arrIt’s the final countdown? Oh yes, Christmas is only five days away and I can’t wait!  With less than a week to go, last-minute shoppers are checking off lists, vacationers are travelling, and families are undoubtedly gathering.  In the meantime, I like to spread holiday cheer with my own baking tradition of:  very good, freshly made ─ with love ─ gingerbread cookies.Gingerbread Cookies & Milk 2 arr

Softer than ginger snaps and slightly chewy to the bite, whipping up a double batch of Martha Stewart’s Gingerbread Cookies is one of my favourite “go-to” holiday recipes. I’ve made these cookies so many times, and for good reason:  it never fails!  Gingerbread Cookies & Milk 4 arrAlso inclusive to sugar, butter, and spices ─ ground ginger, cinnamon, nutmeg, cloves ─ use of these scrumptious ingredients will fill your home with the festive aromas of the holidays.  For the creation of your very own homemade cookies and bonus ─ baker’s potpourri ─ here’s a quick sum of Martha’s tips that are worth recounting:  chill the dough prior to handling, roll it out to 1/8 inch and, however obvious, be careful not to over-bake your cookies given that baking time varies dependent on the size of the cookie dough cut-outs.  Ultimately, follow the listed instructions and you’ll have a crowd-pleasing plateful of good eats awaiting family, friends and guests alike.

Gingerbread Cookies & Milk 6 arrIn an ode to joyful baking, I’m more than happy to create desserts from scratch. But if baking is not your ‘forte,’ no worries!  Luckily, these flavourful cookies can be made by one you know and decorated by all.  In essence, everyone’s welcome to embellish gingerbread cookies with gumdrops, candy toppings, sprinkles, and other sweet additions.  Likewise, opting for royal icing and the ‘usual suspects’ are the typical choice.  But, I have another plan for mine.  This year, I decide to treat my gingerbread cookies to three distinct pairings:  I combine dried fruits/nuts ─ cranberries, crystalized ginger, chopped pistachios ─ with milk, dark and white chocolates.  Evidently, the visiting Santa ─ ‘chez-moi’ ─ has a sophisticated palette and why wouldn’t he? He’s a foodie, too!  On that note, I’ll be sure to leave a handful of chocolaty dipped gingerbread biscuits with its classic counterpart ─ cookies and milk, both!

© DISHFUL, 2015.  All Rights Reserved.

“Same, Same, but Different – but, Still the Same”

Pear Cake 2 arrIt’s as easy as, “A piece of cake!” Honest to goodness, there are so many reasons why I enjoy baking and yielding successful results is definitely one of them. While I’m no Martha Stewart, it’s no surprise that I do favour her tried and tested recipes.  After all, if she can do it so can I ─ right? Well, there’s one way to find out ─ let’s get baking!  With the right recipe and attitude, I approach Martha’s take on the familiar classic ─ upside-down pineapple cake ─ but, like her, use an alternative fruit for this fall-esque treat:  “Pear Upside-down Cake.”Pineapple Cake arr

Still pear-trending, I use green d’Anjou pears though I find this versatile recipe can be altered by using apples.   Continuing with instructions, I prep the pears ─ wash, peel, core and slice the fruit ─ and separately create the topping and batter.  Once the three parts are ready for assemblage, it’s time to layer:  topping first, pour the sweet butter and brown sugar mixture into a cake pan; proceed by carefully arranging the pear crescents; and finally, pour the cake batter onto the pears and use an off-set spatula to evenly spread it out to the pan’s edge.Pear Cake 1 arr

Following this recipe’s rules is, indeed, “a good thing.” But for extra flavour and warmth, I added a touch of fragrant cinnamon spice to the batter.  While you may omit spices altogether, be mindful that a hint will suffice as introduction of bold tastes may overpower the mild profile of this pear cake.  Once ready for pre-heated treatment, I set this cake off into the oven and bake it accordingly ─ as per Martha’s suggestions ─ at 350F and for 45 minutes.  Pear Cake 4 arrPleasing to the eye and palette, the end result is delicious:  a glistening burst of caramelized softened pears that are neatly embedded into moist ─ almost pudding-like ─ yellow cake.  Undeniably achievable, this ringed pear cake recipe is befitting of baking aficionados and dessert-lovers alike.  A same-old-different take on a homemade treat that is both enjoyable to prepare and share by the piece, slice or plate ─ happy eating!

© DISHFUL, 2015.  All Rights Reserved.

Some Bunny Loves Chocolate

Chocolate Pretzels 4 arrSpring is in the air ─ finally!  Welcoming April showers, Easter, Passover and a four-day long-weekend, who wouldn’t be in a hopping mood?   Chocolate Pretzels 6 arrWithout a doubt, I am!  And for this chocolate aficionado, there’s no better way to share some edible joy than with everyone’s favourite:  chocolate-covered pretzels.

Counting the ways I love chocolate, here’s my triple take for a sweet, salty and crunchy chocolate pretzel fix:  chocolaty egg’s nest, sugar-coated chocolate-covered pretzels, and Cadbury chocolate marshmallow pretzel bark.  Chocolate Pretzels 5 arrSurely ─ for those in the know ─ these treats are no news.  As for me, tackling and creating first attempts in delicious never gets old ─ ‘egg-specially’ when it includes cho-co-la-te!

Chocolate Pretzels 3 arrJoining the fun fare hunt, then, chocolate bunnies get ready!  In preparation of this seasonal snack, get your hands on the only basket required ─ shopping ─ and proceed to fill it up with the magic three must-haves:  melting chocolate of choice ─ milk, dark or white ─ a bag of pretzel sticks or knots, and Cadbury eggs.

Already a no-bake recipe, there’s better news:  no-preheating leaves plenty of time for pre-eating.  Possibly getting chocolate egg on one’s face, I gladly take the risk!  Chocolate shamelessly tested ─ in good faith, of course ─ I concur:  these samples are good, and most definitely shall be used.  Now, for the actual steps:  place broken pieces of chocolate into a heat-proof bowl, and over a double-boiler; second, dip the pretzels into the melted chocolate; lastly, arrange the chocolate-coated sticks, leaving a concave center, and allow them to cool.  Chocolate Pretzels 2 arrOnce the nestled chocolaty bundles are set, decorate each pretzel-weaved nest with pastel eggs.

As for additional announcements, here’s what to do with all that extra “egg-xtra”:  pour spare melted chocolate over a parchment-lined baking sheet, dot the bark’s surface with pretzels, and then add a few more Cadbury mini eggs.  Chocolate Pretzels 7 arrSeemingly lost in a chocolate pool, bunny-tails ─ miniature marshmallows ─ can be used or replaced with other desirable candy toppings.  Last but not least, the chocolate-covered knotted twists also follow the same path:  dip salt crusted pretzels ─ one-by-one ─ into melted chocolate, and finish by dusting its surface with crystalized sugar.  So, there you have it!  Three tempting nibble-worthy sweets ─ or as Bugs loves to say, “That’s all folks!”

© DISHFUL, 2015.  All Rights Reserved.

Pineapple Expressway to Sweet ‘Afters’

Pineapple Upsidedown Cupcakes 2 arrSimple pleasures are where it’s at!  And for me, there’s something poetically understated about Mother Nature’s offerings.  To be seen and enjoyed, there’s no doubt there are plenty.  But, here are two earthly examples that immediately come to my mind:  ‘ananas’ and ‘palmas.’   Both standing tall and equally homegrown natives to warmer climates, I absolutely adore these particular reminders of Mr. Sun ─ pineapples and palm trees.

Pineapple Upsidedown Cupcakes 3 arrQuite the flora spectacle, leafy high rises are to be seen, left in their natural habitat, and later missed post-travel.  Fortunately, I have great news:  sunny days are ahead!  Requiring minimal effort and looking no further than a few staples, a taste of the tropics is made instantly possible via Betty Crocker.  Yes, I said it ─ the cake mix!  I’m all for baking desserts from scratch.  But, on “island time” ─ even ‘sans’ the island ─ baking is temptingly a breeze with Betty’s direct recipe for Upside-down Pineapple Cupcakes.  Essentially, this will be a delectable crowd-pleaser that can be prepared non-stop and without catching any red-eyes.

Pineapple Upsidedown Cupcakes 1 arrFollowing step-by-step instructions, then, here we go:  step one, evenly dot a muffin pan with pre-combined brown sugar and butter; step two, layer with pineapple slices; step three, arrange a single maraschino cherry in the center of each designated muffin setting; and, last but not least, step four requires one to pour the pre-made cake batter over the aforementioned necessities.  Speaking of the batter, all you need are eggs, oil, and water ─ as per Betty’s suggestion.  Better yet, substitute water with reserved pineapple juice ─ liquid from the same can of ‘fruit rings’ will do ─ and be on your way to creating a tartly sweet pineapple-infused mixture.  In continuation, proceed to prepare and bake two dozen upside-down sweet cakes at 350 F, for 25 minutes.  Finally, allow the bountiful of cakey vitamin C to cool.Pineapple Upsidedown Cupcakes 4 arr

So, there you have it!  A Betty-inspired take on a classic dessert that happily turns out ─ intact ─ and one that remains true to exotic taste.  What’s more, these caramel-coated miniature cakes deliver:  they’re undeniably moist, flavourfully saturated in fruit flavour, and are best served warm or à la mode.  Suffice it to say, bakers and pineapple-heads alike can rejoice!  Speedily-made and golden still, this fan-favourite treat is bound to delight appetites, and leave all with a sunny ─ ‘ananas’-kissed ─ disposition.

© DISHFUL, 2015.  All Rights Reserved.