No Churn Pineapple Upside Down Cake Ice Cream

I found this recipe the other day and immediately wanted to make it.  Then I changed my mind because I didn't want to deal with roasting the fruit and stuff, but then I changed my mind again because I had a half can of sweetened condensed milk to use up (because I rarely used condensed milk, and what recipe uses half a can?).  So.  Here we are.  My husband was blown away because "Whoa, this totally tastes like pineapple upside down cake!"  Win!  I wrote the recipe as a full recipe, but you can cut it in half like I did if you have a half can of sweetened condensed milk in the fridge.  Original recipe found here.

No Churn Pineapple Upside Down Cake Ice Cream 

1 ½ cups canned pineapple chunks, drained

¾ cup maraschino cherries, drained
1/2 cup coconut

2 Tablespoons packed brown sugar

½ teaspoon cornstarch

1 can (14 ounces) sweetened condensed milk

1 cup yellow cake mix

4 cups heavy whipping cream

Preheat the oven to 375F.  Grease an 8x11 inch baking dish. 

Place the pineapple chunks, cherries, coconut, brown sugar, and cornstarch in a bowl and stir until combined.  Pour the fruit mixture into the prepared pan, spreading the fruit evenly in a single layer.  Bake for 20 to 25 minutes, stirring halfway through.  Remove from the oven and use a fork to mash the fruit.  Let cool.

In a medium bowl, stir together the condensed milk and cake mix.  Stir in the mashed fruit.  In the bowl of a stand mixer, whip the whipping cream until stiff peaks form.  Gently fold in the condensed milk mixture. Transfer to a freezer container and freeze.  Makes 12 cups (3 quarts).

Enjoy!   -Cardamommy

Frog's Eye Salad

This pasta salad is so full of memories for me.  My mom used to make this recipe when I was younger, and we all loved it!  I think that it may have had a different name then, but we called it Frog's Eye Salad because of the shape, size, and texture of the pasta.  I made this salad several years ago from a different recipe and it just wasn't the same!  This recipe is directly handwritten from my mom, and it is still amazing.  This sweet pasta salad is full of pineapple, oranges, cherries and whipped cream.  Note:  This recipe makes quite a lot, which makes it great for large groups or potlucks. You can easily cut the recipe in half.

Frog’s Eye Salad

1 box (16 ounces) Acini de Pepe Pasta, cooked according to package directions

2 cans (20 ounces each) crushed pineapple, well drained and juice reserved

2 cans (11 ounces each) mandarin oranges, drained and juice of one can reserved

¼ cup lemon juice

1 cup granulated sugar

½ teaspoon salt

4 Tablespoons all-purpose flour

2 egg yolks

2 cups mini marshmallows

Small jar of Maraschino cherries, drained and halved

1 tub (12 ounces) Cool Whip

In a medium saucepan, stir together the pineapple juice, mandarin orange juice (from one can only), lemon juice, sugar, and salt.  Bring juice mixture to a boil.  In a bowl, stir together the flour and enough water to make a paste.  Add the eggs and stir until well blended.  Slowly pour some of the hot juice into the flour mixture, stirring constantly, then pour the flour mixture back into the boiling juice mixture.  Stir to combine (mixture should immediately thicken), then remove from heat and let cool completely.

Place the cooked pasta and the cooled juice mixure into a serving bowl and stir well.  Cover tightly with plastic wrap and let chill at least 1 hour or preferably overnight..  When ready to serve the salad, add the crushed pineapple, mandarin oranges, marshmallows, maraschino cherries, and cool whip and stir until blended.  Serve cold.

Enjoy!  -Cardamommy

Caramel Cinnamon Pecan Bars

These amazing bars are deadly.  They are so deliciously full of caramel, cinnamon, and pecans, that you won't be able to stop with just one.  Or two.  I won't judge.  I found this McCormick recipe in an ad circular in the newspaper!  Talk about a lucky find for a win.

Caramel Cinnamon Pecan Bars

1/2 cup (1 stick) butter, melted
1 1/2 cups packed brown sugar
2 eggs
1 Tablespoon vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
1 cup chopped pecans
1 bag (14 ounces) caramels, unwrapped OR 1 bag (11 ounces) caramel bits
3 to 4 Tablespoons milk (4 if using 14 ounces caramel, 3 if using 11 ounces caramel)

Preheat the oven to 350F.  Spray a 9x13 inch baking dish with cooking spray.

In a large bowl, stir together the melted butter and brown sugar until well blended and smooth.  Stir in the eggs and vanilla extract until combined. Add the flour, baking powder, cinnamon, and salt, and stir until just combined.  Stir in the pecans.

Set about one cup of batter aside.  Spread the remaining batter in the prepared baking dish and bake for about 15 to 17 minutes, or until just set in the center.

Meanwhile, place the caramels and milk in a microwaveable bowl and microwave for 2 to 3 minutes, stirring every 30 seconds until caramel is melted and smooth.  Pour the caramel over the bars, spreading evenly. Drop the remaining batter in spoonfuls over the caramel and use a butter knife to swirl the batter and caramel together.  Return the bars to the oven and bake 15 minutes longer, or until the center is set.  Cool completely before cutting into bars.  Makes 24 to 32 bars.

Enjoy!  -Cardamommy

Chocolate Chip Cookie Chocolate Layer Cake with S'mores Frosting

I am so excited about this cake!  I told my little brother about it and he said it sounded like a heart attack on a plate.  I asked what was the point otherwise?  If you're going to do it, make it worth it!  This cake is totally worth it.  I found the idea and chocolate chip cookie recipe here, and modified this frosting recipe.  The result?  Amazing.  The cookie layers are soft and chewy, and the chocolate cake is dense and fudgy.  The frosting is the perfect finish!


Chocolate Chip Cookie Chocolate Layer Cake with S'mores Frosting

Cookie Layers:
3/4 cup (1 1/2 sticks) butter, room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips

Chocolate Cake Layers:

1 1/2 ounces semi-sweet chocolate chips   

2/3 cup milk    

2/3 cups hot water   

2/3 cup mayonnaise 

2 large eggs  

1 teaspoons vanilla extract 

1 1/2 cups granulated sugar

1 1/2 cups all-purpose flour  

2/3 cup unsweetened cocoa powder 

1 1/2 teaspoons baking soda 

3/4 teaspoons baking powder  

3/4 teaspoon salt 

S'mores Frosting:
1 cup semi sweet chocolate chips, melted and cooled slightly
1/2 cup milk chocolate chips, melted and cooled slightly
12 regular size marshmallows (not mini), melted
3/4 cup (1 1/2 sticks) butter, room temperature
1 teaspoon vanilla extract
6 cups powdered sugar
4 to 6 Tablespoons milk

For the cookie layers, preheat the oven to 350F.  Line 2 9-inch round cake pans with parchment paper, and grease the pans and parchment.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Beat in the egg and vanilla until combined.  Add the flour, baking soda, baking powder, and salt and beat until just combined.  Stir in the semi sweet and milk chocolate chips.  Divide the dough in half and press each half evenly into one of the prepared pans.

Bake the cookies for 12 to 14 minutes (you want these cookies to be slightly underdone so they will be soft enough to cut).  Remove cookies from the oven and let cool completely in the pan.  When cool, loosen the edges of the cookies and turn out of the pans.  Set aside while you make the cake layers.

For the cake, preheat the oven to 350F.  Grease 2 9-inch round cake pans and line the bottoms with parchment paper.  Grease the parchment paper, set aside.

In a medium microwaveable bowl, combine the chocolate chips, and milk.  Heat in the microwave for about 1 minute, or until the milk is steaming, but not boiling.  Remove from the microwave and let sit for a minute or two.  Stir gently until combined, then add the hot water and set aside.

In a large bowl, or with a stand mixer, beat together the mayonnaise, eggs, vanilla, and sugar until well blended and smooth.  Add the flour, cocoa powder, baking soda, baking powder, salt, and the milk/chocolate mixture.  Beat together until combined and smooth. Divide the batter equally between the two pans. 

Bake the cakes for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and place on cooling racks for about 10 to 15 minutes.  Turn out the cakes onto the cooling racks and peel the parchment paper off the bottoms of the cakes.  Let the cakes cool completely before frosting.

For the frosting, beat together the melted chocolate, melted marshmallows, butter, and vanilla until smooth.  Beat in 3 cups of the powdered sugar until smooth.  Add 4 tablespoons of milk and beat until blended.  Add the remaining 3 cups of powdered sugar and beat until light and fluffy. Beat in the remaining milk if necessary.

To assemble the cake, place one cookie layer on a serving plate.  Spread with a thin layer of frosting.  Place one cake layer upside down on top and spread the top with frosting.  Place the second cookie layer on top of the cake and spread with a thin layer of frosting.  Place the second cake layer upside down on top and frost the top and sides of the cake with remaining frosting.  Makes 16 serving.

Enjoy!  -Cardamommy

Pineapple Upside Down Layer Cake

I love pineapple upside down cake, but like so many other things, I just don't get around to making it very often. This time, I wanted to switch it up a bit by making it a layer cake! I started with a super simple pineapple upside down cake and used a cake mix.  I made a delicious coconut cream cheese frosting to put between the layers.  This cake is fruity and sweet and still a classic!

Pineapple Upside Down Layer Cake

Topping:
1/2 cup (1 stick) butter, divided
1 cup packed brown sugar, divided
14 pineapple slices, divided

Cake:
1 box yellow cake mix
1 box (4 serving size) instant vanilla pudding
4 eggs
1 cup water (or use pineapple juice)
1/2 cup oil

Frosting:
1/2 stick (4 Tablespoons) butter, room temperature
4 ounces cream cheese, cold
3 cups powdered sugar
1/2 teaspoon coconut extract
2 to 3 Tablespoons cream of coconut

Preheat the oven to 350F.  Grease 2 9-inch round cake pans.

In a small bowl, melt 1/4 cup of the butter.  Add 1/2 cup of the brown sugar and stir until smooth.  Pour the butter mixture into one of the prepared cake pans.  Arrange 7 of the pineapple slices on top.  Repeat with remaining butter, brown sugar, and pineapple slices in the second cake pan.

In a large bowl, combine the cake mix, vanilla pudding, eggs, water (or pineapple juice), and oil.  Beat until well blended and slightly thickened, 1 to 2 minutes.  Divide the batter equally between the two pans, and pour carefully over the pineapple, smoothing the top.  Bake the cakes for about 30 minutes, or until a toothpick inserted in the center comes out clean.  Remove from the oven and let cool in the pans for several minutes, then turn out one layer on a serving plate, and the other cake layer on a cooling rack.

For the frosting, beat together the butter and one cup of powdered sugar until combined.  Beat in the cream cheese, followed by the remaining powdered sugar. Add the coconut extract and cream of coconut, and beat until smooth.

Spread the frosting over the top of the cake layer on the serving plate.  Place the remaining cake layer on top of the frosting.  Makes 12 to 16 servings.  

Enjoy!  -Cardamommy

Praline Crunch Bars

I found this recipe a while ago and really wanted to make it from scratch.  It's been on my to do list for weeks now, and I've just now had the chance to make it.  These bars are really quick to throw together and are super delicious!  These sugar cookie bars are full of pecans and toffee bits then topped with chocolate and more toffee bits!

Praline Crunch Bars

1/2 cup (1 stick) butter, room temperature
3/4 cup granulated sugar
2 Tablespoons beaten egg
1/2 teaspoon vanilla extract
1 cup plus 6 Tablespoons all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup chopped pecans
1/2 cup toffee bits
1 cup semi sweet chocolate chips
1/4 cup toffee bits (to sprinkle on top)

Preheat the oven to 350F.  Lightly grease a 9x13 baking dish.

In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the egg and vanilla extract until blended.  Add the flour, baking soda, and baking powder and beat until just combined.  Beat in the pecans and toffee bits.  

Press the dough evenly into the prepared baking dish, and bake in the preheated oven for 16 to 18 minutes, or until set in the center and lightly browned at the edges.  Remove bars from the oven and sprinkle the chocolate chips evenly over the top.  Let sit for several minutes until chocolate is melted, then spread the chocolate evenly over the top of the bars.  Sprinkle with toffee bits.  Let cool completely before cutting.  Makes 24 to 32 bars.

Enjoy!  -Cardamommy

Blackberry Pie with Vanilla Crumble

I picked up some blackberries the other day and decided to make a pie with them.  Initially, I thought I would do blackberry and apple together, but I chose to do just blackberries so they would really stand out.  I didn't add a lot of sugar because I think that the berries are just sweet enough, and I left out any spices as well.  This pie is simple and quick to throw together, and is the perfect berry dessert!  

Blackberry Pie with Vanilla Crumble

Blackberry Filling:
1 layer 9-inch pie crust
5 cups fresh blackberries
1/2 cup granulated sugar
1/4 cup all purpose flour
2 teaspoons lemon juice

Crumble:
1 cup all purpose flour
1/4 cup granulated sugar
1/2 cup (1 stick) butter, melted
1/2 teaspoon vanilla extract

Preheat the oven to 350F.  Roll out the pie crust to fit a 9 inch pie plate.  Place the crust in the pie plate and crimp the edges.  Set aside.

In a large bowl, combine the blackberries, sugar, flour, and lemon juice.  Stir until blended.  Set aside.

For the crumble topping, stir together the flour and sugar.  Stir the vanilla into the melted butter.  Pour the melted butter over the flour mixture and toss with a fork until crumbly. 

Pour the blackberry mixture into the prepared pie crust, then sprinkle the crumble topping evenly over the top.  Bake in the preheated oven for about 45 minutes, or until the filling is bubbly and the crust and topping are golden brown.  Let cool before serving.  Makes 8 servings.

Enjoy!  -Cardamommy

Chocolate Chip Blondies with Cherry Chocolate Frosting

I decided the other day that I needed to make chocolate cherry frosting.  As soon as possible.  With that decided, I needed to figure out what to put the frosting on (besides a spoon).  I decided on blondies. I adapted this recipe from King Arthur Flour, and it turned out perfectly!  They are thick and dense and soft and chewy and are perfect topped with chocolate cherry frosting!

Chocolate Chip Blondies with Chocolate Cherry Frosting

Blondies:
1/2 cup butter
1 1/2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups chocolate chips

Frosting:
1/2 cup butter, room temperature
1/2 cup shortening
1/4 teaspoon salt
1/2 cup cocoa powder
4 cups powdered sugar
4 to 6 Tablespoons maraschino cherry juice
maraschino cherries, chopped (optional)

Preheat the oven to 350F.  Grease a 9x13 inch baking dish.

In a large microwaveable bowl, place the butter and brown sugar.  Microwave in 30 second intervals, stirring after each, until the butter is melted.  Stir until smooth.  Stir in the eggs and vanilla until well blended.  Add the flour, baking powder, and salt and stir until incorporated.  Stir in the chocolate chips.  

Pour the batter into the prepared pan and spread evenly.  Bake in the preheated oven for about 25 minutes, or until the edges and top are golden and a toothpick inserted in the center comes out clean.  Remove blondies from the oven and let cool completely.

For the frosting, cream together the butter, shortening, and salt until smooth.  Add the cocoa powder and carefully beat on low until completely incorporated (you don't want the cocoa to fly everywhere!).  Beat in the powdered sugar, 1 cup at a time, until blended.  The mixture will be dry.  Beat in 4 tablespoons of the cherry juice and beat until the frosting is smooth and fluffy, adding additional cherry juice as necessary.  Stir in the chopped cherries (if using).  Spread the frosting on top of the cooled blondies. Makes 24 blondies.

Enjoy!  -Cardamommy

Zebra Cake with Fluffernutter Frosting

Ages and ages and ages ago, I made a zebra cake for my Hungry Puppies.  It was an epic fail.  I'm not sure what exactly happened, but there was definitely no zebra happening. I thought I'd give it another shot, and this time it worked out beautifully.  My Hungry Puppies weren't exactly sure what a zebra cake was, and were fairly unimpressed until I showed them the end result.  At which point I was declared amazing (they thought the cake was pretty cool too).  The frosting for this cake is my second attempt.  The first attempt turned out to be a peanut butter marshmallow sauce. Oh well, this is how we learn, right? The frosting is incredible!  It is a fluffy marshmallow flavored with peanut butter.  And on top of that zebra cake?  Perfect.

Zebra Cake with Fluffernutter Frosting

Cake:
1 box fudge marble cake mix
4 eggs
1 cup water
1/3 cup oil
Black gel food coloring (optional)

Fluffernutter Frosting:
1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
4 egg whites
1 teaspoon vanilla extract
1/2 cup creamy peanut butter, warmed slightly, but not hot!

Preheat the oven to 350F.  Grease 2 9-inch round cake pans.  Set aside.

In a large bowl, combine the cake mix (reserving the chocolate packet for later), eggs, water, and oil, and stir until well blended.  Place half of the cake batter in a separate bowl, and stir in the chocolate packet and a couple of drops of the black food coloring.  Stir until completely incorporated.  You will now have one bowl of white batter and one bowl of black.

Using a large cookie scoop or a measuring cup, pour about 2 tablespoons of the white batter into each pan.  Pour 2 tablespoons of black batter directly in the  middle of the white batter in the pan.  Continue to do this, alternating the white and black batter until all of the batter has been used.  Place the cakes in the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool in the pans for about 10 minutes.  Turn the cakes out of the pans and let cool completely.

For the fluffernutter frosting, in a small saucepan, stir together the sugar, corn syrup, and water.  Bring the mixture to a boil, and continue cooking until it reaches 240F.  While the sugar syrup is cooking, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat until stiff peaks form.  

When the sugar syrup reaches 240F, slowly pour the hot sugar mixture into the stiff egg whites with the mixer running on medium speed (be sure to pour the hot syrup down the inside edge of the bowl to prevent splattering).  Increase the speed to high and beat the frosting until very stiff peaks form (adding the peanut butter will loosen it up just a bit).  Beat in the vanilla.  Gently fold in the peanut butter until incorporated.

To assemble the cake, place one cake layer on a serving plate.  Spread with a thick layer of frosting.  Top with the second cake layer.  Frost the top and sides with remaining frosting.  Makes about 12 to 16 servings.

Enjoy!  -Cardamommy