Paleo Pineapple Upside-Down Cake

Paleo Pineapple Upside-Down Cake Recipe

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Now that summer break for the kids is in session, the kids are asking for some dessert treats to fill in the gaps between camp activities, piano lessons and great outdoor fun! For me, I always enjoyed Pineapple Upside-Down Cake. It was one of my mom’s favorite treats to bake for the kids.

Looking for opportunities to reduce refined sugars and use whole grain-free ingredients. I came across this fantastic Pineapple Upside-Down Cake recipe in my new favorite cookbook, Sweet Laurel! I made a few alterations to fit my family’s tastes.

The base sweetener for most of the recipes is Maple Syrup. It’s a great sweetener that makes the bakes ultra moist and is filled with nutrients – potassium, magnesium, iron and other great minerals for growing boys! It’s also made with Coconut Oil, providing a dairy-free alternative to butter and is rich in fiber, vitamins C, E, B1, B3, B5 and B6. The fat content in coconut oil is made up of medium-chain saturated fatty acids which are rapidly metabolized into energy in the liver and less likely to be stored as fat in the body! Perfect for my family sedentary habits with technology.

The results of this bake were outstanding and my husband made a wonderful suggestion after taking a few bites. Add toasted, unsweetened organic coconut flakes onto to compliment the coconut oil flavorings that come through in the delicious dessert.

Another all-natural ingredient that isn’t process is Himalayan Pink Salt. This ingredient is loaded with minerals and according to Sweet Laurel, eight-four minerals in total! In addition, it has a great Ph-balancing quality. All in all this, desserts is guilt free for everyone to enjoy!

Paleo Pineapple Upside-Down Cake Recipe

1/4 cup of coconut oil melted

1 cup maple syrup

1 can organic crushed pineapple drained

2 large eggs

1 tbs vanilla extract

2 1/2 cups almond flour

1/2 tsp himalayan pink salt

1/2 tsp baking soda

3 cups fresh cherries – pitted and cut in half

1/2 cup maple syrup

1 juice from an organic lemon

Preheat oven to 350 degrees.

Make the cherries ahead of time by boiling them in a small saucepan with the 1/2 cup maple syrup an lemon juice. Boil down for about 15 minutes until cherries are softened and liquid is thickened. Set aside.

For cake, boil for In small saucepan, reduce down 1/2 cup of the maple syrup for 10 minutes until it is reduced to a thick consistency to pour atop the cake after baking. Set aside and let cool.

Meanwhile, make the cake by using some coconut oil to grease the 9-inch cake pan, bottom and sides. Take your single cherries and place in a design at the bottom of the pan and fill in with the drained pineapple.

For the batter, whisk the eggs, coconut oil, remaining 1/2 cup maple syrup and vanilla in a medium size bowl. Whisk the flour, salt, and baking soda and then add to liquid mixture a little at at time until a batter forms.

Pour batter into the pan, completely covering the fruit. Tap down to remove air bubbles and bake for 25 minutes or so, until center is firm. Remove and quickly turn over onto a cake plate. After a few minutes of cooling, or just before serving, glaze top of cake with reduced maple syrup. Serve and enjoy the bake!

Trace

 

Healthy Bakes?

Healthy Bake?
Pumpkin Spice Latte Cake

Healthy Bakes…is there such a thing? You may or may not know, I’m a fitness fanatic and I love to bake delicious sweet treats! Since I started baking during the Holidays, it was the time of year that I could “write off” to eating everything I bake with abandon. The remainder of the time, I eat a more Paleo diet, and track my macros and micros carefully. I eat lean meats, paired with delicious fresh whole foods.

After starting this blog, I realized a few things. One, our lifestyle is so much different from when I was as a kid. We live in a much more sedentary world with technology always within our grasps. As a kid eating these wonderful treats, I never gave a second thought devouring everything in sight, especially those whoopie pies I shared earlier this month. But, I was never in the house, running around the neighborhood, riding my bike everywhere, total exhaustion by the end of the day. Calories, fat grams, fiber, all that stuff didn’t matter. And, luckily my genetics ran on the thin side.

It brings it back to my dilemma of baking as much as I do today. I enjoy making something from nothing! It’s a great feeling of accomplishment after I bake. I enjoy trying new things, new techniques and reliving flavors from my past. But me and my family don’t move around like we did 30 years ago. For me, I’m up at 5:30 am hitting the gym at least 6 days a week, if I didn’t, who knows how I would handle the confectionaries I’ve been baking.

I’ve been struggling with this blog, is it healthy for others to only share what I know? Is there such a thing as a “healthy bake?” So I did some investigating and stumbled across a cook book that got me to realize, I could bake something healthy for my family and myself. I could reduce the amount of refined sugars my family was ingesting with a baked treat they would love to eat. And I could begin to find balance in my dilemma of only sharing, high-fat, high-sugar, dairy-packed bakes.

The cook book is called Sweet Laurel – Recipes for Whole Food, Grain-Free Desserts. It’s written by Laurel Gallucci & Claire Thomas. They have a bakery in California and it was a result of Laurel’s husband’s intolerance to dairy and after her pregnancy becoming intolerant of gluten. Then she started experimenting and making traditional desserts dairy and grain-free. It’s an amazing story and you can read it online with a quick Google search.

I read all of the pages front to back over a couple of days. The pages spoke to me and I felt a sense of relief. So I went to the store and spent a few hours gathering all the ingredients recommended, dates, arrowroot powder, organic honey, maple syrup, almond flour, just to name a few. Off on a new journey of baking…how exciting.

So I’ve decided to use this blog and offer a more balanced approach to baking with a wider appeal. I’m going to start sharing how I can still eat desserts and maintain my waistline. I’ll still share “what I know,” but I’m looking forward to sharing with you what I’m learning and I hope you enjoy the journey that lies ahead.

For my first healthy bake from Sweet Laurel, Pumpkin Spice Latte Cake.  https://sweetlaurel.com/pages/cookbook

Makes two 6-inch layers or one 8-inch cake.

I made an 8-inch cake.

3 tbs coconut oil, melted – an additional amount for preparing the baking pan

1 cup pumpkin puree

1/2 cup maple syrup

2 large organic eggs

1 tbs vanilla extract

2 cups almond flour

1 tsp ground ginger

t tbs cinnamon

1 tsp baking soda

1/2 tsp Himalayan pink salt

Preheat oven to 350 degrees. Great your pan with coconut oil and line with parchment paper.

In large bowl, combine coconut oil, pumpkin, maple syrup, eggs and vanilla. In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda and salt.

Little at a time, add the dry ingredients to the wet ingredients. Once fully mixed pour into prepared pan. Bake for about 30 minutes. Check the center with a toothpick and if it comes out clean it’s done. Cool completely on a wire rack.

After cooling you can make the topping below.

Espresso Coconut Whipped Cream

2 cups Espresso Coconut Whipped Cream

Be sure to refrigerate two cans of 13.5 ozs of coconut milk (overnight is best).

Remove the solid coconut cream that has risen to the top of the can. Spoon into a stand mixer with a whisk attachment. Beat the coconut cream on high speed until it begins to thicken and peaks form. Discard the remaining coconut water.

Using a rubber spatula, fold in 2 teaspoons espresso powder (mixed with two tablespoons of hot water – cooled) and a 1/4 teaspoon of Himalayan pink salt. Don’t over whisk and don’t over fold. Spoon atop your cooled cake! Serve.

Enjoy the bake!

Trace

Grandma’s Strawberry Pie

Grandma's Strawberry Pie
A summer time treat that holds a lot of memories!

Grandma’s Strawberry Pie

Nothing says summer more than Grandma’s Strawberry Pie. Keeping with the theme of my favorite summer bakes, this one is from my Grandma Kingham’s repertoire of recipes. We lost Grandma 20 years ago, but with this recipe and many others (I’ve shared from grandma, it sure keeps her memory alive and well today!

When I was talking to my mom about the recipe, she told me she had a fantastic memory. When the family was visiting grandma, all of us had a piece of strawberry pie she had recently made. With only a couple of slices remaining of that delicous pie; mom remembered when a friend of the family stopped by, grandpa went running into the house exclaiming, “Hide the Pie!” We laughed so hard. I can just see grandpa running in to let grandma know to hide the pie. He clearly had plans for it later!

The best part of this pie, you can make it and put it together just before guests arrive to ensure its as fresh as possible. Making the filling is super easy, the patience comes in the preparation of the strawberries.

Enjoy your results and once the strawberries are in full season this summer, be sure to share your bakes on this site or follow me on Facebook https://www.facebook.com/TraceBakes/ and feel free to post your comments and share your favorite bakes.

Enjoy the bake!

Grandma’s Strawberry Pie

2 quarts of strawberries fresh

Take 1 quart of clean, tops removed and cut in half and smash in a medium-sized bowl. I used a potato masher.

The other quart of strawberries, clean up by cutting in-half.

Combine 3 tablespoons of cornstarch, 1/2 cup water, 1 cup sugar and 1 tsp of lemon juice in a small sauce pan. Add smashed strawberries.

Over medium heat, bring to a boil stirring constantly. Once you hit boiling, it should thicken very quickly. Remove from heat, transfer to a glass bowl and let cool. The longer you cool it, the thicker it will get.

Once fully cooled, place in a pre-baked pie shell. You can use a simple sweet dough butter recipe for best results.

Place 1/2 of the strawberries in the pie shell, then cover with strawberry filling. Top with the remaining strawberries and garnish with your favorite whipped topping. Cool Whip or Fresh Whipped Cream.

Cool in fridge for a couple of hours and serve!

Enjoy the results.

 

 

 

Granny’s Whoopie Pies

Granny's Whoopie Pies
The best chocolate cookie with buttercream filling ever!

Granny’s Whoopie Pies are one of my all-time favorites for summer. As a child not only did my granny make these, my mom, and my aunt! These delicious chocolate mini cakes with a sweet buttercream center is off the charts amazing.

I remember playing outside and mom calling us in to help her ice the center and enjoy these scrumptious Whoopie Pie treats! What I like most about them, the cake isn’t over sweet. Combined with the buttercream icing centers, it’s a perfect balance between savory and sweet, giving a sophisticated taste. Of course as a child, I didn’t have that level of thought about my food, I just knew they were delicious.

For today’s bake, I cut the recipe in-half. It worked just as well as the full recipe. The half recipe gave me a dozen nice sized Whoopie Pies. Just enough for us the enjoy for a few days.

One trick, I chilled the dough overnight so it was good and cold before the bake. I also used a cookie sized ice cream scooper that gave each cookie the perfect size.

Be sure to share your bake if you try these amazing Whoopie Pies, you won’t be disappointed in the results.

Enjoy the bake!

Granny’s Whoopie Pies

1 cup shortening

2 cups sugar

2 eggs

5 cups sifted non bleached flour

3/4 cup cocoa

1 1/2 tsp salt

1 cup sour milk (1 cup with 1 tsp vinegar)

1 cup hot water

2 tsp baking soda

2 tsp vanilla

Beat shortening, sugar and eggs until smooth. Add dry ingredients (not soda) and sour milk, alternating until fully combined.

Boil water and let sit for 2 minutes before adding baking soda to hot water. Add hot water soda mixture to the batter, then add vanilla. Combine on low speed for about 1 minute.

Chill overnight or at least until fully cooled.

Bake on parchment paper or silat your cookies, I was able to get 6 cookies per cookie sheet to ensure you have enough room and they don’t touch each other during baking.

Bake at 350 degree oven from 10-12 minutes depending on the size cookie you’re making.

While baking, make the filling.

2 tablespoons vanilla

1 cup shortening

3 tablespoons milk

4 cups powdered sugar

Beat all ingredients together for up to 5 minutes with a mixer. Chill.

Use filling to put two cookies/cakes together.

I like these with Cool Whip as well, experiment with fillings, but Granny knows best!

Enjoy!

 

Nutrition Facts – Cookies
Servings: 24
Amount per serving
Calories 250
% Daily Value*
Total Fat 9.7g 12%
Saturated Fat 3.1g 15%
Cholesterol 14mg 5%
Sodium 263mg 11%
Total Carbohydrate 38.6g 14%
Dietary Fiber 1.5g 5%
Total Sugars 17.3g
Protein 4g
Vitamin D 1mcg 7%
Calcium 21mg 2%
Iron 2mg 9%
Potassium 107mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by
Nutrition Facts – Filling
Servings: 24
Amount per serving
Calories 157
% Daily Value*
Total Fat 8.6g 11%
Saturated Fat 2.6g 13%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 20.2g 7%
Dietary Fiber 0g 0%
Total Sugars 19.8g
Protein 0.1g
Vitamin D 0mcg 0%
Calcium 3mg 0%
Iron 0mg 0%
Potassium 3mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by
Fruit Loops Bundt Cake

Fruit Loops Bundt Cake

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Fruit Loops Bundt Cake

A fun tradition in our home is baking cakes with our favorite flavor of cereal like Kellogg’s Fruit Loops in a Bundt Cake. What a festive and colorful cake to take with you on picnic, or serving at a family gathering.

As a child, I loved Fruit Loops, they were one of my favorite. I enjoyed the small box variety pack and tried all of them. When I was thinking about great summer bakes, I thought of festive Fruit Loops to add and make the cake moist and delicious.

I cut down the sugar from the recipe by a 1/3 cup to accommodate for the sweetness of the cereal. Then I added a bit 1/8 tsp more salt to the recipe to cut it down a bit more and provide a nice tasting balance to the cake.

I topped the cake with an easy, icing sugar drizzle and topped with whole cereal. Keep in mind when you serve the cake, the cereal won’t last but a few hours. It’s not a topping that will keep. The cereal absorbs the moisture and will get small. For me, I would serve each piece of cake, then drizzle and top with the cereal if you only plan to eat a few pieces at a time.

The recipe is below for the cake and for the icing!

Enjoy the bake!

Fruit Loops Bundt Cake Recipe

2 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp popcorn salt (white)

1/2 cup shortening

1/2 cup of sugar

4 egg whites at room temperature

1 tsp vanilla extract

1 cup whole milk

1 cup of crush Fruit Loops Cereal (2 cups whole)

1 cup of Whole Fruit Loops for topping

In a bowl, mix the flower, baking soda, baking powder and salt. Set aside for later.

In a mixing bowl add your shortening and beat until smooth. Add your sugar and beat for a few minutes. Add one egg white at a time on a medium speed until all your egg whites are incorporated. Scrape the sides and continue for another 2 minutes until light and fluffy.

Take 2 cups of Fruit Loops cereal and place in a food processor. Pulsing, crush the cereal to small bites. You’ll have a lot of “cereal dust” and particals at the bottom, only use the larger crushed pieces that measure about 1 cup. Set aside.

Alternating, add your flour (first) and whole milk. Mix on a medium speed until fully incorporated before adding your next round of flour and milk. Once fully combined, turn on low speed and add your crushed cereal. Mix for just a moment until all the cereal is evenly distributed.

Spray coat your bundt pan and lightly flour before placing your batter in the pan. Bake at a 325 degree oven for about 25 minutes or until a toothpick inserted comes clean.

Let cool.

For the icing, mix 2 cups icing sugar, 1/4 to 1/3 cup milk and 1 tsp of vanilla. The mixture should be smooth and stiff, but not too stiff so it can run down the sides of your cake. After you drizzle the icing, top with Whole cereal and serve immediately.

Enjoy the results and if you have any questions, please don’t hesitate to reach out!

Trace