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pineapple

Baby Kale Salad with Pineapple and Blue Cheese Crumble

By March 5, 2017 blue cheese, Brunch and Bubbly, Dinner Party, food, General, pineapple, Recipies, salad, Sunday morning brunch ideas
pineapple blue cheese crumble salad

Who would have ever thought that blue cheese and pineapple would pair up so nicely? I first discovered this unlikely duo while reading an article some years ago about food pairings. With blue cheese being my favorite of all fromages, this duo inspired me to create my baby kale salad with pineapple, crumbled blue cheese, and shaved celery. I lie to shave the celery because it give the salad a nice hint of celery flavor with out the obviousness of it. It is super easy to make. Read on to learn how.

pineapple blue cheese crumble salad

Ingredients
1/2 Cup Crumbled Blue Cheese
1 16 oz Can Chopped Pineapple (reserve the juice)
1-2 Stalks of Celery
4 Cups Baby Kale
1 Tbl Olive Oil

In a large bowl toss the kale and olive oil. Arrange on serving dishes. With a potato peeler shave the desired amount of celery on each dish. Top with blue cheese and pineapple. Drizzle a little pineapple juice over the top.

Serves 4

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Pineapple Coconut Carrot Naked Cake

By February 12, 2017 Brunch and Bubbly, Desserts, General, Party Ideas, Recipies
cream cheese frosting recipe

With this weekend’s brunch and bubbly with the girl’s quickly approaching, I am scrambling to get things done. My theme is tropical and I wanted to bake something special for the ladies that would be pretty and have a tropical flair. Now I love a good cream cheese frosting. Who doesn’t right? The problem is carrot cake is the only thing that comes to mind when thinking of cream cheese frosting. So I added some pineapple and coconut to the recipe. It is sure to to leave my guests obsessing over this cake.

pineapple coconut carrot cake

Make this indulgent cake the next time you are having guests for brunch or dinner. You are sure to be the belle of your ball.

PINEAPPLE COCONUT CARROT NAKED CAKE

Cake Ingredients
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 Tbl all-purplose flour, divided
2 tsp ground cinnamon
2 tsp baking soda
1 1/2 tsp kosher salt
1 lb grated carrots
1/2 cup diced fresh pineapple
1/2 cup shredded coconut

Frosting Ingredients
3/4 lb cream cheese at room temperature
1/2 lb unsalted butter at room temperature
1 tsp pure vanilla extract
1/2 lb confectioners’ sugar sifted
1/4 cup shredded coconut

Preheat the oven to 350 degrees F.

Butter 2 8-inch round cake pans.

Cake:

Beat sugar, oil, and eggs together in a bowl with an electric mixer until light yellow. Add vanilla. In another bowl, sift together 2 1/2 cups of flour, the cinnamon, baking soda, and salt.

Add the flour mixture to the wet ingredients in the large bowl. Add carrots, pineapple and coconut to the batter and mix well.

Divide the batter equally between the 2 cake pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans.

Frosting:

Mix the cream cheese, butter and vanilla in a  bowl with an electric mixer until just combined. Add sugar and mix until smooth.

Optional: Arrange rosemary or thyme on a cake pedestal for decoration. I am in love with this rustic look.

Place 1 cake layer, flat-side up, on a cake pedestal. With a spatula, spread the top with frosting. Place the second layer on top with the rounded side up. Spread the frosting evenly on the top and sides of the cake. To achieve this trendy naked cake look scrape the frosting from the sides.

Sprinkle the shredded coconut over the top of the cake. If desired add a slice of pineapple and a sprig of rosemary as a garnish.

At a loss for what to do with the extra cream cheese frosting? Try my cheesecake filled strawberry recipe.

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