Simply Blessed » baking

Pineapple Angel Cake- Low Fat/Low Cal…SO Good!

Michelle — Sun, 06 Jun 2010 14:46:16 +0000

This is an old weight watchers recipe I came across several years ago. I’ve made it ever since! I love to make it in the summertime because it’s great refrigerated! Not to mention the fact that I usually top it with strawberries and blueberries since they so readily available in the summer!

The recipe is as follows:

One box Angel food cake mix
1 20oz can of crushed pineapple

Directions:

Pour the Angel food cake mix into a mixing bowl. Add the whole can of crushed pineapple (juice too). Stir until mixed well. Pour into an UNGREASED sheet pan and bake at 400 for 28-32 minutes. Let it cool- I refrigerate it to help it along faster and because I love the way it tastes cold.

This is what it looks like cut:

See how the top browns oh so lightly…

oh and look at those luscious little pineapples just begging to be eaten…

Now take that sweet baby and doll it up a bit… I usually add some fruit and dollop on some cool whip like this:

MMMMMM! It’s sooo good but not overly rich. Just simple and sweet…like me!

In all seriousness though- you must try it. And don’t be afraid you won’t like it if you don’t like angel food cake. I don’t like angel food cake, but this tastes nothing like it! The crushed pineapple in it gives it a different consistency which is why I think I don’t like plain old angel food cake.

I’ve been known to decorate this cake in sheet cake form like a flag cake- using cut strawberries and blueberries for the stars and stripes.

Try it this July 4th and think of me. That is after all, my birthday!

(and I’ll be 29… again- just in case you were wondering!)

Enjoy!

Nutritional Information

in a 13×9 inch pan there are 24 servings.

Amount Per Serving Calories: 127 | Total Fat: 3.6g | Cholesterol: 0mg

We Ate A Rabbit

Michelle — Wed, 07 Apr 2010 21:54:47 +0000

But don’t worry… it wasn’t a real rabbit.

Just a cake rabbit.

A strawberry flavored cake rabbit.

With coconut for hair.

And candy to make him come to life…

He was a pretty handsome fellow, but he tasted even better than he looked!

Puttin’ on the Ritz!

Michelle — Wed, 16 Dec 2009 19:05:09 +0000

One of my favorite cookie recipies is white chocolate dipped peanut butter Ritz crackers. If you’ve never tried them, then you definitely should. You can’t go wrong when you pair a buttery Ritz cracker, creamy peanut butter and white chocolate bark. Take it from me- it’s a small piece of heaven that melts in your mouth! Since I just made some for Devin’s teachers at his preschool, I thought I’d show you how.

First- you start with these three things:

Melt the white bark in the top of a double boiler until it looks like this:

While the white chocolate bark is melting, make Ritz peanut butter crackers. I use a good bit of peanut butter in the middle of mine, but not so much that it overflows out of the sides. Like this:

Lay out a piece of wax paper, then it’s time for the fun! Take one of your newly made Ritz peanut butter crackers and place it into the melted white chocolate bark. Like this:

Oh yeah… now that baby is happy. Let it get even more happy by turning it over and coating it on all sides… then with a fork and a spoon gently remove the cracker and let the excess white chocolate bark drip off. Then place it on the wax paper like this:

Continue until you run out of white chocolate. Your counter will then look something like this:

Good luck trying to keep the family from eating all of these at once. They are super good. Just enough of the salty/sweet mix going on in your mouth when you eat them! Oh and yeah- since it’s so near Christmas, don’t worry about the calories. We don’t have to think about that till after the New Year!

Edible Autumn Leaves!

Michelle — Mon, 02 Nov 2009 22:30:16 +0000

So I have a weakness. It’s baking. I LOVE to bake. I do my best to not eat everything I bake though or my butt would be the size of Texas. While I was at Walmart earlier I noticed they had all their Fall/Halloween things 1/2 off. I saw this cute little autumn leaf cookie cutter and was inspired…

so I picked up some of this…

and headed home to create something cute AND yummy!

I began by cutting out “leaves” from the ready to use pie crust…

then I took some of my Father in Law’s REALLY GOOD fresh strawberry jam and put just a dab in the middle of the “leaf”…

next I made sure to brush the edges of the insides with egg wash so the tops would stick on… then began to apply the tops I had also cut out of the rolled pie crust. I then pressed gently on the sides to make sure they wouldn’t let all the strawberry goodness out while baking ;)

I then brushed the tops with egg wash. This will give them a beautiful golden brown color and will also help sugar stick to them – which is what I did next…

Is your mouth watering yet?

What about now?

Or now???

I simply cannot begin to describe HOW FREAKING GOOD it smells is my kitchen right now :) Note to self though: the next time I decide to try one right off the pan, I may want to let it cool. The filling is HOT!

There’s a scarecrow in my kitchen…

Michelle — Mon, 19 Oct 2009 22:30:51 +0000

And he brought some friends with him.

Over thirty to be exact… and they brought some halloween chex mix to share with Devin’s preschool…

But what those cute little scarecrows don’t know is…

that they are the snack too!

I think the kids will like them… don’t you?

If you’d like a kitchen full of scarecrows and halloween chex mix just click on the names to see how to make them :)