Pineapple Loaf Cake

The inspiration for this recipe came from Miss Susan’s Pineapple Sheet Cake recipe, which I found on Pinterest.  From this recipe I decided to make a few changes.  I decided to use white and brown sugar instead of just white sugar.  I also decided to take out two tablespoons of pineapple juice and replace it with one tablespoon of canola oil.

I would describe this loaf as similar to a banana bread, but with pineapple.  I’m not a huge fan of pineapple, however I wanted to give it a try.  I found the pineapple loaf cake to be sweet – with a nice amount of pineapple and vanilla flavour.  Experimenting is part of the fun with my food blog, so I think this was a success.  I didn’t make the cream cheese icing from the original recipe because I am tired of cream cheese frosting.  The icing sugar and milk drizzle was perfect and light.  My pineapple loaf cake was a sweet treat and turned out well.  If you are looking for an afternoon snack give this recipe a try.

Ingredients

2 cups flour

1 cup white sugar

1 cup light brown sugar

2 tsp baking soda

¼ tsp salt

2 eggs beaten

398 mL can of crushed pineapple – minus two tablespoons of the juices

1 tbsp canola oil

1 tsp vanilla extract

Drizzle

¾ cup icing sugar

2 tbsp milk

Instructions

1.  Preheat oven to 350 F.

2.  Mix flour, sugars, baking soda and salt together in a bowl.

3. Beat eggs and then add them to the dry ingredients.

4. Add in crushed pineapple, minus two tablespoons of juices to the dry ingredients.

5. Add in vanilla extract and canola oil and stir until thoroughly combined.  Don’t over stir.

6. Bake for 40-50 minutes in oven until a toothpick comes out clean.  Let cool for 10 minutes in the pan and then remove.

7.  Make the drizzle by combining the icing sugar and milk thoroughly, then slowly drizzling on top.  Add more icing sugar lightly on top using a sieve.

Cranberry White Chocolate Chip Muffins

Jonathan and I were at COBS Bread before Easter buying hot cross buns and I decided to buy a cranberry white chocolate chip scone.  The scone was very tasty and I held the flavour combination in the back of my head – and added it to my baking to-do list.  While I was at the grocery store yesterday, I thought I should pick up some cranberries and white chocolate chips to make a muffin version.

Usually my stomach is sensitive to cocoa and milk chocolate, however some brands of white chocolate don’t cause any stomach pain.  I did some reading on Wikipedia about why this might be and the answer seemed to be because white chocolate doesn’t contain cocoa solids.  I am also very cautious about if nuts are processed in the same factory.  The Chipits brand doesn’t seem to aggravate any stomach sensitivity or allergies, so I used them for this recipe – hooray!

I love cranberry and the sweet and tart combination was definitely a winner.  I enjoy baking my own sweet treats and muffins are a splendid treat.  Making my own baked goods is really the only way to know they are allergy safe.  I made them in a mini version so that I can eat more of them and not gain ten pounds.    It probably wouldn’t be the best idea to eat these every day, but every once in a while they are great.  The mini muffins are rich and decadent, sweet and tart – simply yummy!

Some of these muffins are in the freezer for when I see Jonathan next.  I am sure he will enjoy them just as much as I do.

Ingredients

2 cups all purpose flour

½ cup brown sugar

½ tsp salt

1 tbsp baking powder

½ cup milk

¾ cup sour cream

¼ cup canola oil

2 eggs, beaten

1 tsp vanilla extract

1 cup frozen cranberries – dusted with 1 tsp of flour

¾ cup white chocolate chips

Instructions

  1. Preheat oven to 350 F.
  2. Mix together in a large bowl the flour, brown sugar, baking powder and salt.
  3. Add in the milk, sour cream, canola oil, eggs and vanilla extract.  Stir until thoroughly combined, but do not over stir.
  4. Dust the frozen cranberries with a teaspoon of flour and then fold them into the muffin batter.  Add in the white chocolate chips until they are evenly distributed.
  5. Grease the mini muffin pans with margarine or cooking spray.
  6. Fill the muffin batter ¾ of the way full.
  7. Bake for 18-20 minutes.  If you want regular sized muffins the cook time will be longer 20-25 minutes.
  8. This recipe makes 3 dozen mini muffins.
  9. Enjoy!