Pineapple Upside Down Biscuits – canned biscuits filled with a brown sugar pineapple mixture and baked until golden brown! A quick and easy breakfast!
Lately I’ve been trying to come up with new breakfast ideas.
I think everyone in the house is sick of my go-to overnight yeast waffles but I am just no good at doing anything too involved early in the morning. I’ve been on the hunt for recipes that call things like frozen hash browns or canned biscuits.
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!
Adjust oven rack to middle position and preheat oven to 350°F. Lightly grease 9- by- 9-inch baking pan.
Whisk eggs, sugar, salt, and banana in a large bowl until completely combined. Whisk in pineapple (with liquid) until combined.
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:
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.
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.)
Let’s get this out of the way: this beautiful city that I have grown attached to is on fire. As of right now 32,000 people have been evacuated and many structures have burned to the ground.Â VisitÂ HelpColoradoNow.orgÂ to see how you can help.Â KKTV.comÂ has a livestream going if you want to keep up with the updates. And please cross your fingers for rain – we need it so bad!
Awkward transition here…
Two of my favorite things in the world are bread and cheesecake – and this recipe combines them both! It comes from Red Star YeastÂ and I have to admit that I may have done a little dance in my chair when I found it.
It’s not actuallyÂ bread or cheesecake but it is a yeast dough that is sweeter than a loaf of bread but not quite as sweet as a cinnamon roll. Â The filling is a pineapple cream cheese mixture that tastes just like a cheesecake! You know those massive cream cheese danishes you get from your neighborhood coffee shop? This is just like that but with pineapple! Mmhmm.
It is also super simple to make and Red Star Yeast makes it even easier because the recipe gives you methods for bread machines, mixers, and food processors. The dough came together very quickly and was beautifully smooth and easy to work with. I had to add maybe a tablespoon of water to the dough but remember, I’m in the desert. Just feel it out. If your dough isn’t coming together, add a teeny splash of water. If it’s too wet, add flour a tablespoon full at a time. Don’t be scared of the yeast!
This was a big hit around here. The boys had a slice as an afternoon snack yesterday and then for breakfast this morning! When they are willing to skip cereal for something, you know it’s good.
18Â½-ounce can crushed pineapple, drained, juice reserved
18-ounce package cream cheese
â…› teaspoon salt
For the glaze:
1Â¼ cups powdered sugar
reserved pineapple juice
Bread machine method:
Have liquid ingredients at 80F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your ownerâ€™s manual. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, Â½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.
Combine yeast, 1 cup flour, and sugar. Heat sour cream to 120-130F.
Hand-Held Mixer Method: Combine dry mixture, sour cream and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs and vanilla; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Stand Mixer Method: Combine dry mixture, sour cream and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add eggs and vanilla; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add butter, eggs, vanilla and sour cream. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Rising, shaping, and baking:
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 unequal pieces (one, â…“ of dough and one, â…” of dough). Roll out larger piece on a floured surface to a 10 x 14-inch rectangle. Place in greased 9 x 13-inch pan; pressing up sides. Spread with Pineapple Cheese Filling (directions below). Roll out remaining dough to a 5 x 12-inch strip. Cut into five 1 x 12-inch strips. Lay strips lengthwise over filling. Fold down sides of dough to hold strips in place. Cover; let rise until indentation remains after touching. Bake in preheated 350F oven 30 to 35 minutes. Cool in pan. Drizzle with glaze (directions below).
For the pineapple cheese filling:
Cream drained pineapple, cream cheese, egg, sugar, and salt together.
For the glaze:
Add pineapple juice to powdered sugar and stir together until smooth. If the icing is too thin, add more powdered sugar; too thick, add more pineapple juice.
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, Iâ€™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!