Baking Adventures

8 07 2011

My poor little hobby blog has been severely neglected. Pre-nursing classes will do that, though. When I do have free time, I spend it baking. I’ve found that I kind of rock at baking, especially muffins and other sweet breads. Today, I baked Pineapple Bread! However, the comments on this recipe had lots of different tips about making the bread better than the original. Here is my final recipe:

Ingrediants

2 eggs
1 cup sugar
1 can (20 oz) of crushed pineapple (I used pineapple rings ran through a blender)
1 tsp vanilla  extract
3 cups all-purpose flour
1tsp baking powder
1/2 tsp baking soda
3/4 tsp salt

  1. Preheat oven to 350 F
  2. Because I lacked crushed pineapple, I drained one can of pineapple rings (save the juice!!!) and pureed them in a blender. Set aside until Step #4
  3. In a medium sized bowl, beat eggs. Add butter and sugar, then beat until smooth
  4. Mix in pineapple and vanilla extract.
  5. In a large bowl, combine flour, baking powder, baking soda, and salt
  6. Stir wet ingredients into the large bowl
  7. Pour batter into a greased pan. I used a bread pan.
  8. Bake at 350 F for 55 minutes
  9. Remove from oven and let cool for 10 minutes before removing from pan. Use a butter knife to loosen the sides.
  10. Cool and wrap
Pineapple bread unglazed(Click for larger image)
The bread is more cake-like than anything, but really good. I added some glaze to make it more interesting and it turned out amazingly well, in my opinion.
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Highly Recommended Pineapple Glaze
1/2 cup butter
2 1/2 cups powdered sugar
1/2 cup brown sugar
6+ tbs crushed pineapple (I opened a new can to do the glaze)
4+ tbs pineapple juice
  1. Because I lacked powdered sugar, I ran granulated sugar through the blender 1/2 cup at a time. I also combined the 1/2 cup brown sugar (I ran out of white and had to substitute) and 1/2 cup of white sugar in the blender.
  2. Cream butter and sugar until well blended
  3. Stir in pineapple and pineapple juice to taste
  4. Do not add to bread until it is out of the pan. Spread liberally all over the top of the bread.
  5. Wait about 5 minutes for it to cool.
  6. Slice bread and enjoy!
Pineapple bread glazed
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Pineapple bread glazed
It’s okay to be jealous, but you could always make your own. This is a seriously easy recipe and I encourage everyone to give it a try. Feel free to pass along this recipe, too! Linking back here would be really awesome, though. I’m kind of an attention fiend like that. 😉
Eat up and enjoy!




And Now… The REST of the Story

25 11 2008

The pumpkin pie fiasco was insane and tiresome. So much so, I’m just now writing about it in a Livejournal community known as Super_Supper. Today, I finally posted the complete story. It’s not every gory detail, but it’s close enough.

My First Pumpkin Pie, as told by me. ^_^ I Tried to throw in as much humor as I could. At the time, it wasn’t funny at all. I was pretty frusterated, tired, and sick of the color orange. I can laugh about it now, though.

Feel free to try my recipe if you’re feeling bold. Heck, I’ll give you the pumpkin puree to do it with if you’ll come get it or meet me halfway, lol! Just remember, this was my first pie and my first guess-and-check recipe. Proceede with caution, and I shall answer any/all questions to the best of my abbility.

Have a safe and happy Thanksgiving, everyone!





Cooking With Pumpkins

10 11 2008

I am making a pumpkin pie… from scratch. I’ve declared war on that gaint pumpkin. We werstled all the way up and down the counter, but I cut it in half. I gutted it with a metal ice cream scoop and a steak knife. There was a mighty struggle, but we finally called truce when one forth of it was cut into chunks and tossed into a kettle of water to boil until tender.

I’m up to my elbows in pumpkin boogers and I’m pretty sure I’ve got seeds in my hair somewhere… but by golly, we WILL have pie.