Tropicalorie

I've recently been trying to get a bit healthier after a couple of high cholesterol-heart episodes with both parents. My genealogy just isn't helping on either side. I've always considered myself pretty knowledgeable about food and what's good for you and what isn't. Knowing these things doesn't mean I eat, or don't eat, accordingly.

I thought I'd do a test and do something I've never done before....count calories. What a nightmare! I found a calorie-counter online and was completely surprised with the amount of calories I was eating. If this is what 1500 calories looks like and it's only lunch-time, I'm in big trouble. I must have been consuming over 3,000+ calories a day.

So, why am I telling you all this? Anyone who knows me, knows I'm a very angry hungry person (did I just admit that?), so this calorie-counting process had to be about developing, testing, and uncovering recipes that actually tasted delicious. I don't like the taste of paper, so I'm not going to eat anything that resembles it just because it's low-cal or low-fat. And if you can't tell by now from this blog, I'm a sucker for a good muffin. I like muffins, because they are the right size, filling, and easy to manage on-the-go.

This recipe for Tropical Muffins is a twist on a zucchini-pineapple quick bread I found online. After many substitutions and additions, I was stunned that these weren't bad for me. The recipe made so much batter that I had enough for 12 muffins and a loaf!

Tropical Muffins
Yield: 2 loaves or 24 muffins

3 cups whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 eggs
2 egg whites
1 1/4 cups sugar
2 cups mashed ripe, almost brown, banana
1/2 cup canola oil
2 tsp. vanilla extract
1 (20 oz.) can crushed pineapple, drained
1/3 cup shredded coconut flakes (sweetened or unsweetened)
1/4 cup slivered almonds

Preheat the oven to 325. Mix together the eggs, egg whites, sugar, banana, oil, vanilla, pineapple, and coconut. Stir in the flour, baking powder, baking soda, and salt until combined. Pour evenly into greased/sprayed pans. Bake for 1 hour for loaves or 15-20 minutes for muffins.
Calories (per muffin/slice):187; Fat: 6g

Upside-Down Goodness

You'd think, being a Southerner and having gone to culinary school, I would have made a Pineapple Upside-Down Cake before.....never! This cooking adventure started while taking our 8-year old out for a special dinner a few days ago. We went to Central BBQ for ribs (I've now switched from Corky's to Central as my fave). We went to a place called Sweet for a dessert treat. What does that name say to you? Bakery, desserts, cookies, pastries, maybe confections? Oh, they had desserts...in a case...about 8...and a decent dessert & food menu. But the restaurant was dark with flittering candles, looking a bit too melodramatic for our impetuous sugar fix. That's when I saw the full name of Sweet Bistro. That's also when my daughter saw a mini pineapple upside-down cake and wanted it as her treat. We decided not to stay and pay $10 for the cake, plus tip, plus tax, plus all that ambiance lost on kids, plus getting home waaaayyyy after bed-time. We opted, instead, for cookies, M & M's, and egg-shaped chocolate candy-coated malt balls at Mamaws house down the street and with a pinkie-promise we would make a Pineapple Upside-Down Cake together on the weekend. Well, it's Saturday and I did promise....

Pineapple Upside-Down Cake
Yield: One 10-inch cake

6 Tbsp. unsalted butter
1 cup light brown sugar
One 14-oz. can crushed, sliced, or chunk pineapple, drained but not dry (juice reserved)
2/3 cup sugar
8 Tbsp. unsalted butter, softened
2 eggs
2 tsp. vanilla
1 cup cake flour
1 cup all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1/4 cup reserved pineapple juice
Whipped cream, toasted pecans, and maraschino cherries (optional garnish)

Preheat the oven to 350. In a 10-inch cast iron skillet, melt the 6 Tbsp. of butter. When melted, add the brown sugar and let come to a low boil (medium heat) for 1 minute. Spread or lay the pineapple in the brown sugar to cover the entire bottom of the pan. In a large bowl, beat the 8 Tbsp. of butter with the 2/3 cup sugar until light in color, about 4 minutes. Add the eggs, one at a time, and the vanilla. Add both the flours, baking soda, baking powder, salt, pineapple juice, and buttermilk. Mix to combine. Pour the batter into the skillet on top of the pineapple. Bake for 35 minutes or until the center comes out clean when a toothpick is inserted. Cool for 5 minutes and invert onto a cake plate. Serve with toasted and chopped pecans, whipped cream, and a maraschino cherry.