Delicious pineapple pistachio cake
Ingredients
Cake
1 pack (15.25 oz) of yellow cake mix
1 pack (3.4 oz) Instant Pistachio Pudding Powder
½ cup canola or vegetable oil
3 large eggs
1 can (20 oz) undrained chopped pineapple
Make frosting
¾ Cup Heavy Cream
½ cup heavy cream
1 pack (3.4 oz) Instant Pistachio Pudding Powder
8 ounces thawed Cool Whip whipped cream
Crushed pistachios (optional, for garnishing)
Production instructions
1. Prepare the cake:
Preheat oven to 350 ° F (175 °C). Grease a 9 x 13 inch baking dish with non-stick cooking spray.
In a large bowl add yellow cake mix, instant pistachio pudding mix, oil, egg, and whole can of pineapple crumbles (including juice).
Whip the mixture with an electric mixer on medium-high speed for about 2 minutes until well combined and smooth.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 35-40 minutes, or until a toothpick is inserted into the center of the baking dish and found no problems.
Once baked, remove the cake from the oven and place on a grid rack to cool completely.
2. Prepare frosting:
Take a medium bowl and add the heavy cream, whipped cream and pistachio instant pudding powder and whisk for 1-2 minutes until the mixture starts to thicken.
Allow the mixture to rest for about 5 minutes to make it more viscous.
Gently add thawed whipped cream until frosting is smooth and well combined.
3. Assemble the cake:
Make sure the cake is completely cooled before frosting.
Spread pistachio frosting evenly on the surface of the cake.
If desired, sprinkle the frosting with chopped pistachios for added texture and visual appeal.
For best results, cover the cake and chill in the refrigerator for 4-6 hours or overnight to allow the flavors of the cake to fully incorporate and allow the frosting to set.
Enjoy this delicious pineapple pistachio cake as a refreshing dessert and bring a tropical flavor to your table.
Lemon blueberry sourdough bread
Ingredients
Bread
1.5 cups regular flour
2 teaspoons baking powder
½ tsp salt
1 cup Greek yogurt
1 cup granulated sugar
3 large eggs
2 tablespoons lemon zest
1 tsp vanilla extract
½ cup vegetable oil
1 ½ cups blueberries (fresh or frozen)
1 tablespoon whole wheat flour (for coating cranberries)
Lemon syrup
⅓ cup freshly squeezed lemon juice.
1 tablespoon granulated sugar
Make lemon curd
1 cup rock sugar
¼ cup freshly squeezed lemon juice
1 tsp vanilla extract
Milk, adjust the concentration as needed
Production instructions
1. Preparation: Preheat oven to 350 ° F (175 °C). Grease an 8.5 × 4. 5 × 2. 5 inch baking dish with butter or cooking spray, then lightly flour.
2. Dry ingredients: In a large bowl, sift together 1.5 cups flour, baking powder, and salt. Set aside for later use.
3. Wet ingredients: In a separate bowl, add the Greek yogurt, caster sugar, eggs, lemon zest, vanilla extract, and vegetable oil and mix well.
4. Mix the mixture: Gradually add the wet ingredients to the dry ingredients and stir until well combined.
5. Prepare blueberries: In a small bowl, mix the blueberries well with 1 tablespoon of flour to prevent them from sinking during baking. Gently pour the well-floured cranberries into the batter.
6. Baking: Pour the batter into the prepared baking dish. Bake in the preheated oven for 50 to 70 minutes or until odor-free when removed with a toothpick inserted into the center of the baking dish. Baking time may vary, please start checking at 50 minutes.
7. Lemon syrup: While toasting the bread, prepare the lemon syrup by placing the freshly squeezed lemon juice and caster sugar in a small saucepan. Heat over medium heat until the sugar is completely dissolved. Let sit.
8. Cooling and soaking: When the bread is ready, let it cool in the pan for 10 minutes. Then transfer to a rack on a baking sheet. Poke a few holes in the bread with a skewer or toothpick, then pour the lemon syrup evenly over the top. Allow the bread to cool completely.
9. Lemon syrup: In a bowl, mix together the rock sugar, lemon juice, and vanilla extract. If the frosting is too thick, add a tablespoon of milk at a time until the desired consistency is reached. Once the bread has cooled completely, drizzle the frosting over the top. Slice and serve after the frosting has set.
Storage Method
Room temperature: Store the bread in an airtight container for 3-4 days.
Refrigeration: Refrigeration for a week extends the shelf life of bread.
Freezing: If you want to keep it longer, freeze individual slices of bread, thaw and then frost them.
Variations and Substitutes
Yogurt: Replace Greek yogurt with sour cream or a dairy-free alternative.
Flour: Make a gluten-free version using a gluten-free flour blend.
Berries: Substitute raspberries or mixed berries for blueberries.
Oil: Use olive oil instead of vegetable oil for a richer flavor.
Vegetarian: Use flax eggs, dairy-free yogurt, and plant-based milk to make the frosting, making it vegan-friendly.
Baking is an art that allows creativity, so feel free to experiment and make your own bread.
German chocolate cake
Ingredients
1 box of German Chocolate Cake Ready Mix (plus ingredients listed on the package).
1 cup sweetened condensed milk
1 cup caramel sauce
1/2 cup chocolate chips
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup chocolate sauce
1/2 cup caramel frosting
Optional alternatives
For a nut-free version, omit the pecans and add more shredded coconut.
If wanting to be dairy-free, use coconut milk instead of sweetened condensed milk and opt for dairy-free chocolate chips.
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