Pretty (easy) Pineapple Cake

Here's another 1-2-3 cake, great for non gifted bakers like me. Takes a few minutes to put together and is surprisingly moist and delicious.  Great for a "what should I bake" Saturday morning. The cream cheese icing makes this delectable!

    Preheat the oven to 350.

Pineapple Cake

2 cups flour

3/4 cup sugar

2 eggs

1 (20 oz) can crushed pineapple with juice

1 tsp vanilla

1 tsp baking soda

1/2 tsp. baking powder

pinch of salt

*1 cup chopped nuts (optional)

Mix everything in a bowl with a fork. Pour into a greased 9X13 inch pan and bake at 350 for 45 minutes (until top is golden brown). Sprinkle with chopped nuts if you like them, pecans are great!

Cream Cheese Frosting

1 stick of butter, room temp

1 package cream cheese ( 8oz. or 250 grams)

3/4 cup to 1 cup confectioner's sugar (or more depending on your level of sweetness)

1 tsp vanilla

I usually microwave the cream cheese for a few seconds so easier to cream everything with a fork. 

KEY: Frost the cake when still warm, it seeps into the cake...deadly!

This yummy cake will become one of your go-to's, I promise!

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Deadly Dressings- Ceasar's and Slaw

Years...years spent on looking for the right flavours in both a Coleslaw Dressing and a Caesar's Salad Dressing.  Lots of good ones, tons of horrible ones and then you hit the RIGHT ones. Keep these 2 recipes for your homemade dressing library. Now, added a 3rd! Creamy Yogourt Honey Mustard, a sunshine-y thing! 

Creamy Coleslaw Vinaigrette- whisk in a bowl
1 tbsp Dijon mustard
1 tbsp cider vinegar
1 tbsp freshly squeezed lemon juice
1 tbsp plain white sugar, you can substitute with maple syrup
1 tsp salt
1/2 cup mayo
1/4 cup sour cream or Greek yogurt

So yummy with fish tacos or any summer BBQ. Don't forget the sweet potato fries!

Best Caesar's Salad Dressing out there!
You will need a large salad bowl.

First, on a wooden cutting board finely chop 6 anchovy fillets, (don't scrimp) and 1 small garlic clove. Put a pinch of coarse salt over this as you chop so it doesn't all slide around, good trick, becomes paste-like. Place this in the large bowl.

In the same large bowl, stir together:
2 large egg yolks
2 tbsp of fresh lemon juice and more if you wish
3/4 tsp Dijon mustard

Now...the KEY: 1 drop at a time, whisk in 2 tbsp olive oil.  You must constantly whisk and really add just a drizzle at a time.  I get help for this part so I don't screw up and ruin the emulsion! Once nice and creamy ADD 1/2 cup of canola oil, or any light oil.  Grapeseed and peanut also work really well. KEEP WHISKING.
Then add 3 tbsp of finely grated Parmesan cheese and freshly ground pepper and salt to taste.

I like to make homemade croutons for this salad by toasting bread that has been tossed in olive oil, garlic salt and rosemary.

Sunshine dressing

1/2 c. Greek yogourt

1/4 c. Dijon mustard

1/4 c. Olive oil

3 tbsp. Honey 

2 tbsp. Ape cider vinegar

2 tbsp. Lemon juice 

1 small clove minced garlic

1/2 tsp. Salt , or to taste and lots of fresh ground pepper. 

Light and so delicious...Green salad with celery, pear or apple, pecans or walnuts, sharp cheddar cheese and you are in heaven! 

These 2, now 3 recipes are staples in our kitchen and should be in yours!

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Gorgeous Chocolate Ganache Tart

Everyone will think you bought this from a fancy patisserie, but alas, it takes absolutely zero time to make and is so impressive and even more luxurious. A beautiful dessert for a dinner party, rich and lush and can serve many people.

KEY: you need a square or rectangular tart pan with a bottom that pops out.  I suppose a round one will also do but it needs to be smaller than the regular 9" dimension.  I love these types of pans for all sorts of pies and quiches. so easy to use and clean.

The fun of this dessert is the variations of flavour that you can combine.  I will note some:

Make a graham cracker crust: mix all together,
1 1/2 cups of graham cracker crumbs, or make wafer crumbs
2 tbsp cocoa powder
1/2 cup melted butter

Some Variations: I sometimes add coconut flakes or ground pecans for a twist on flavour. A pinch of cinnamon, cardamom and/or nutmeg also works. It all depends on the flavoring of your chocolate ganache.

Line your pan with this crumb crust and cook for about 12 minutes at 325F degrees.  You will smell that the crust is done.

Meanwhile, make the Chocolate Ganache: 
1 cup plus a little bit of bittersweet chocolate (chips)
OR 11 oz. chopped squares (300 grams)
1/3 c. 35% whipping cream

You need 2 pots, 1 larger with a couple of inches of water- to a rolling simmer, not a boil and 1 smaller pot that can fit into it.  Place the above ingredients into the smaller pot, and place the smaller pot into the larger and start stirring.  The hot water beneath will melt the chocolate mixture until smooth and glossy.

Some Variations:
divide chocolate half bittersweet and the following: half milk chocolate or half white chocolate,  some Nutella or some peanut butter to taste, as long as it can melt
additions: 2 tbsp of prepared espresso, adds a really nice rich flavour

Pour this mixture into the cooked crust and smooth with the back of a spoon.

Topping:
Love a sprinkle of course salt!
Love a sprinkle of Scors bits!
Anything else you might like, coconut, course pepper etc...to your taste!

Place the pan in the fridge for about 2 hours before serving.  Honestly, this takes about 15 minutes to make from start to finish.  Well worth it!  always a huge hit...

Enjoy!

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