Hummingbird Snack Cake is a twist on the Southern favorite. 

Despite the holiday weight gain that I told you guys about yesterday, I haven’t really been digging sweets. I’ve eaten my share of Doritos and Late Night Pasta but there really haven’t been many sugary sweets in my life recently. Except Coke. I have a Coke problem.

Well yesterday I spent all morning at the grocery store and this cake was probably the thing I was most excited to make. I made it as soon as I got home (in between doing a Color Oops on my hair which took me back to my natural color and then a “Light Golden Brown” which took me right back to the dark brown I’d just gotten rid of – omg) and then had way more than I should have for lunch.

If you’ve never had hummingbird cake, it’s usually a layer cake and it’s got banana and pineapple and pecans. Y’all know I’m not usually one for fruity cakes but hummingbird cakes aren’t overly fruity. Plus, anything with cream cheese frosting is okay in my book.

This little snack cake is made in one bowl and baked in a square pan so it’s really simple and can be whipped up in no time! My whole family went nuts over it!

One year ago: South African Meatballs
Four years ago: Tres Leches Cake

Hummingbird Snack Cake
from The Kitchn
Ingredients
  • 2 large eggs
  • 1 cup firmly packed light brown sugar
  • 1/2 teaspoon salt
  • 1 large ripe banana mashed (about 1/2 cup)
  • 1/2 cup canola oil
  • 1 1/2 teaspoons vanilla extract
  • 1 14 1/2-ounce can crushed pineapple in syrup
  • 1 1/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2/3 cup pecan halves chopped, plus extra for garnish
For Cream Cheese Frosting:
  • 8 ounces cream cheese softened
  • 1/3 cup plus 1 tablespoon confectioners' sugar
  • 1 tablespoon heavy cream or milk
Instructions
  1. Adjust oven rack to middle position and preheat oven to 350°F. Lightly grease 9- by- 9-inch baking pan.
  2. Whisk eggs, sugar, salt, and banana in a large bowl until completely combined. Whisk in pineapple (with liquid) until combined.
  3. Add the flour, baking soda, cinnamon, and chopped pecans to the bowl, and then whisk until completely combined. Pour into prepared pan and bake until top is set and toothpick inserted into the center comes out mostly clean with a few moist crumbs, 35 to 40 minutes. Transfer pan to wire rack to cool completely, about 2 hours.
For Cream Cheese Frosting:
  1. Beat cream cheese and sugar until combined. Whisk briefly until smooth. Gently whisk in heavy cream (or milk). Spread over cooled cake and top with pecan halves.

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Skinny Frozen Pina Colada – don’t give up your favorite frozen cocktail during bikini season! Easy 3 ingredient, low calorie pina coladas!

Skinny Frozen Pina Colada - don't give up your favorite frozen cocktail during bikini season! Easy 3 ingredient, low calorie pina coladas!

I told you guys that my husband and I have been having a competition to see who can be the healthiest person ever, right? Surprisingly I am pretty good at this game for most of the day. I work out first thing in the morning, take the dogs/kids for a run, eat well all day… and then find myself in the Taco Bell drive-thru at 10 pm.

That really happened the other night. And then I went home and parked myself in front of Dance Moms while I stuffed my face with nachos bellgrande and guzzled (not diet) Mountain Dew.

I’m trying to change my ways though so I wanted to make a skinny drink for Thirsty Thursday this week.

Nicole and I decided on doing frozen drinks this week and I’ve been on a real coconut kick so you know I had to make a pina colada. This drink comes to 148 calories which is half the calories that you’d get in one of the frozen pouch drinks or a restaurant pina colada. Which means you can have 2 of them! Duh.

(I think this was just sweet enough, but if you need a little added sweetness, you can add a few drops of a liquid, no-calorie sweetener to the blender.)

Nicole made strawberry daiquiris! One of my all-time favorites!

Click for the full recipe

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So I mentioned we were moving and then disappeared for a month. Totally not my intention but if there’s one thing I’ve learned with the Army, it’s to never expect anything to happen when they say it will happen. Anyway, we’re finally settled, finally have internet set up, and finally replaced the laptop cord that a certain rodent made a midnight snack.

We moved from a very hot, wet area on the Gulf of Mexico to the dry, it’s-101-degrees-outside-but-feels-like-80 Colorado. Seriously, we’ve been here a month and I’ve yet to break a sweat. It’s the weirdest thing ever. However, the sun is ridiculous. It’s, like, right there. You walk outside for 5 minutes and your skin smells like you just spent 20 minutes in a tanning bed. You pretty much have to wake up with a bottle of water in your hand and then fall asleep with one in your hand or else you’re dehydrated beyond belief. I’m hoping it’s just something we have to adjust to but in an effort to hydrate in more exciting ways, I made this fruit salad.

It turned out fantastic and everyone in my house loved it! I think next time I make it, I’ll throw in some banana slices, shredded coconut, and maybe some mandarin oranges. It was delicious as is but if you can get away with more fruit, why not!

Pina Colada Fruit Salad
Prep Time
30 mins
 
Ingredients
  • 1 1/2 cups grapes red, green, or a mix
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh strawberries sliced
  • 1 can 8 ounces pineapple chunks, drained
  • 1 can 10 ounces frozen non-alcoholic pina colada mix, thawed
  • 1/3 cup sugar
  • 1/3 cup pineapple-orange-banana juice Dole makes one.
  • 1/8 teaspoon almond extract
Instructions
  1. In a serving bowl, combine all of the fruit. In a small bowl, whisk the pina colada mix, sugar, juice and extract until sugar is dissolved. Pour over fruit; toss to coat. Chill until serving.
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