Category Archives: photography

Almond-Pineapple Stuff in My Face Croissants

Almond Pineapple Stuff in My Face Croissants


Our favorite for the holidays and especially for guests!  If you are looking for a yummy new breakfast, brunch addition to your weekend you are going to love my mouthwatering and delish crossiants which are simple, quick and totally YUM!  They are a staple at my house and I love finding creative ways to make both sweet and savory for breakfast, brunch, lunch, or that special treat with tea or coffee.  You will be delighted once you bite into one!

Let’s Do It:

6 large Croissants: Toast Croissants open-faced under broiler. Set aside to cool.1/

Prepare Pineapple Fruit Filling: {or apples/berries/bananas/peaches}

Pineapple Fruit Filling: 

4 cups of fresh pineapple diced,
2 tbsp. butter
1/4 cup sugar*
1/4 cup light brown* sugar
1 tsp. Vanilla
*scant drop of almond extract
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg

Dice pineapple and cook in butter in saucepan until tender; add sugars, spices and stir and until sugar has blended, remove from stove, add vanilla/almond, stir and set aside.

Prepare Cream Cheese filling:

Cream Cheese Filling

1 8 oz package cream cheese
1/4 to 1/2 cup powdered sugar to taste
1/2 tsp vanilla
1/2 tsp Cinnamon
1/8 tsp Nutmeg

Assemble

1. Soften cream cheese in Microwave, mix all ingredients unto smooth; spread on toasted bottom of croissant.

2. Fill each croissant bottom with generous portion of Pineapple Filling  [Note: remove excessive liquid before filling]

3. Place top of croissant on top, place all on cookie sheet under broiler for a few minutes until tops are “toasty” and “crusty”; remove from oven. Cool for 3-5 minutes and then add glaze.

Glaze (Icing)
1 cup confectioners sugar
1 tablespoon butter, melted
Cream or milk by teaspoon until right glaze consistency achieved. 2/
Sliced almonds for top of croissants


Drizzle glaze over warm Croissants.  Sprinkle sliced almonds on top. Set aside to cool slightly.  Serve warm.

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1/ Use your favorite Croissant recipe or buy from bakery, Costco (Costco’s are huge and fresh) or grocery store (or even frozen ones)
2/ If you like “frosting” use less cream.
*/  Sugars can be substituted with Splenda (for Splenda brown sugar, half the amount)

[Optional: you can add raisins, craisins or crunched sliced almonds for more punch!]

See my Chocolate Almond Croissant version here.

Bon appetit!

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Blackberry Banana Cake

YUM! If you love cakes like date-nut or pound cake, you will love this delicious banana cake.  It is very versatile and stands well for any occasion as well as packing for lunches or freezing.

BANANA BLACKBERRY CAKE*

Yield: 1 tube cake (25 slices)

3 cups walnuts (or pecans)
1 1/2 cups pitted dates (or dried cherries)
1 tablespoon granulated sugar
2 1/4 cups sifted all-purpose flour
1 cup unsifted whole-wheat flour
1/4 cup unsweetened cocoa powder
1 teaspoon each nutmeg, cinnamon and allspice
1/2 teaspoon each ground cloves, ginger and salt
2 sticks unsalted butter
2 teaspoons vanilla extract
1 cup each granulated sugar and light brown sugar**
4 eggs
1 1/2 cups seedless blackberry jam
5 medium bananas (2 cups mashed)
2 teaspoons baking soda
1/3 cup buttermilk
1 cup dark raisins

Procedure:
1. Adjust two racks, the first 1/3 up from bottom of oven and the second on the lowest rack. Preheat oven to 300 degrees. Butter 10-by-4-inch (20-cup capacity) tube pan. Line with parchment paper and butter the paper. Chop 2/3 cup of the walnuts finely and turn into prepared pan to coat evenly. Distribute loose nuts evenly over bottom of pan.

2. Chop remaining nuts less fine. Cut dates into medium-size pieces. Toss with 1 tablespoon granulated sugar. Sift together flours, cocoa, spices and salt; set aside.

3. In large bowl of electric mixer, beat butter until soft. Beat in vanilla and both sugars. Beat in eggs one at a time, then beat in blackberry jam. Coarsely mash bananas and beat into batter.

4. Stir baking soda into buttermilk until baking soda dissolves. Add to batter. Scrape sides of bowl. On low speed, gradually add sifted dry ingredients, beating until incorporated. With wooden spoon, stir in nuts, dates and raisins. Turn mixture into prepared pan and smooth top.

5. Cover top with aluminum foil and place covered pan in oven. Place shallow pan of hot water on lowest rack (to keep steam in oven). Bake 1 hour, remove aluminum foil and bake for 1 1/2 more hours, or until cake tests clean.

6. Let cake stand 20 minutes before removing from pan. Chill and cut into thin slices.

7.  Sprinkle with powdered sugar, or cover slice with whipped cream, fresh fruit, ice cream, chocolate or fill two slices with your favorite mascarpone or cream cheese filling.

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*Based on Maida Heatter’s Banana Black Cake

**  Sugar can be substituted with Splenda and it works well.

Jacy’s Hot & Spicy Shrimp Soup

Here is my “Hot & Spicy Shrimp” version of the Amazing Soup Diet Recipe.   I have created many different versions of this recipe.  This version:  The orginal recipe exchanging the veggies to:  Shrimp, Broccoli, Cauliflower, Corn (or Hominy), chopped Jalapeno peppers, extra white and black pepper, cumin, pinch of sugar.  It’s delish and definitely “beyond the yum”!  I topped it off with low-cal Corn Muffins.  Bon Appetit!

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