I admit that I don't really make desserts with pears, although I really like fruit. For me the situation is as follows, the more I like a fruit, the less I use it in desserts, and that's because I like to consume it in its natural state, to fully enjoy it, without no modification or combination etc. Of course any rule has an exception, namely strawberries, which I consume with pleasure anyway;)
This recipe was born from the desire to make something with pears, because I saw that they are missing, yes ... exactly like that! And out of the desire to experience something new, that's why I started cooking and blogging: P
- Ingredients cupcakes - 9 pieces (so many came out): P
- 50 gr butter
- 2 eggs husband
- 80 gr sugar
- 160 ml fat yogurt
- 100 gr flour
- 100 gr coconut
- 1/2 teaspoon free of rum
- 1/2 teaspoon salt
- 1/2 baking powder
- 100 gr pear
- 200 ml whipped cream
- 1 teaspoon vanilla sugar
- slices of pears
Preparation time: less than 60 minutes
RECIPE PREPARATION Coconut Pear Cupcakes:
The soft butter is mixed with the sugar until it becomes like a cream, then the eggs are added one by one, mixing well after each one. Separately mix the flour with the coconut, salt and baking powder with the help of a whisk. We wash the pears well and cut them into cubes, without peeling them.
In the composition of eggs and butter add the mixture of 'powders' and yogurt, alternately, and mix well after each addition so as not to remain lumpy. At the end we add the essence of rum.
Preheat the oven to 190 degrees, no more and no less. We prepare the cupcake tray with special baking papers. We put the composition in forms, then we infuse the pieces of pears so that they are covered by the dough.
Bake for 18-20 minutes, long enough to be well cooked. We take them out on a grill and leave them to cool.
For decoration, mix the cold cream well for a minute, add the vanilla sugar and continue mixing until it reaches the desired consistency. Be careful not to mix too much because there is a risk of cutting cream, and you clearly do not want that.
When they are cold, we decorate each cupcake with whipped cream and a word of pear on top: P They were very delicious and delicate, the pears make a good house with coconut and rum essence. I kept a few for you too.
Paleo Pear Upside Down Cake Recipe
Upside down cakes are always so pretty to me. With a delicious cake layer underneath a beautiful fruit pattern on top, it & # 8217s definitely something that looks fancy while being really easy to make. To use the produce of the current season, I decided to make this Paleo Pear Upside Down Cake since I & # 8217ve been seeing a lot of pears during my trips to the farmers market.
Not only is this cake moist and delicious, you can really taste the pear topping which is what I wanted. You don't need much sweetener to make this cake shine. The ripe pears actually add a lot of flavor and sweetness, and the cake is made with coconut flour to keep it on the lower carb side.
Preheat oven to 350 ° F. Butter and flour 3 (9 inch) round cake pans.
Cream 1 cup butter and 2 cups sugar together in a standing mixer outfitted with the paddle attachment until light and fluffy, about 7 minutes. Add the eggs, one a time, beating well after each addition.
Add the flour and coconut milk, alternately, beginning and ending with the flour. Mix in 2 teaspoons vanilla.
Divide the batter among the 3 prepared cake pans. Bake for 25 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool on wire racks for 10 minutes, then remove cakes from pans and cool completely on the wire racks.
To make the frosting: In a bowl, beat together the cream cheese and 1/2 cup butter using an electric hand-held mixer. Gradually add the confectioner & # 8217s sugar and beat until light and fluffy. Beat in the coconut cream and 1 1/2 teaspoons vanilla.
To make the filling: Mix together the sour cream, 3/4 cup sugar, milk and coconut flakes in a large bowl.
Once cake layers are cool, poke all over with a wooden skewer. Spread 1/3 of the filling over the first cake round, letting the filling fall into the holes you have poked. Top with a second round, spread another 1/3 of the filling over the top, and finally top with the final layer and spread the remaining filling over the top.
The filling step can be done up to 3 days ahead of time so the cake can fully absorb the layers.
Frost the top and sides of the cake then sprinkle the tops and sides with remaining coconut flakes.
Texas Tornado Cake
We & # 8217re sharing this Texas Tornado Cake recipe as part of a sponsored post for Cans Get You Cooking. All opinions are 100% mine.
Have you ever found yourself with unexpected guests stopping by - and you need to scramble to get dinner and dessert made - but don’t have time to run to the supermarket?
That’s when we turn to our pantry - or more accurately, our “cantry” - and grab a variety of canned ingredients we always keep on hand to prepare something delicious and nutritious!
You may remember this delicious White Chili with Chicken recipe we prepared earlier this year - made almost entirely from canned ingredients that you should always keep on hand! And today’s recipe - Texas Tornado Cake - is the perfect quick-and-easy dessert to serve along with that chili, and it’s also made with canned ingredients!
This Texas Tornado Cake is a classic recipe from my mother’s old recipe box. It is a copycat recipe based on a popular dessert served at Duff’s Famous Smorgasbord buffet-style restaurants during the 1980’s and 1990’s. It’s a sweet and super moist cake that is packed with fruit and topped with a walnut and coconut icing!
You make it using any type of canned fruit - we used canned peaches and pears but you can also use canned fruit cocktail or pineapple. The canned fruit is added to the cake batter, and the icing is made from coconut and canned evaporated milk. (I remember growing up, we always had canned fruit in the cabinet, and my mother used evaporated milk in her coffee - I can totally see why she saved this recipe!)
Keeping a well-stocked & # 8216cantry & # 8217 helps you to make nutritious and flavorful meals you’ll be happy to serve your family. Canning helps lock nutrients at the peak of ripeness just hours after picking - so it’s really one of the best ways to get food from farm to table.
Using canned fruits and vegetables in your recipes is a great way to add vitamins and minerals to your meals and they are quick and convenient to use any time you are looking to prepare a healthy meal. And, canned foods are typically half the cost of frozen food and 15-20% less than fresh foods - so they are a great option if you are on a budget!
Be sure to visit Cans Get You Cooking for more information and recipe inspiration. Albertsons and Safeway supermarkets are the sponsors of today’s post.
How to make a healthy pear cake:
It's incredibly simple to make a healthy pear cake recipe. You & # 8217ll peel and dice the pears just as you would with apples. If you want to do this ahead of time, just sprinkle enough lemon juice to coat the pears so they retain their fresh color.
Use white whole wheat flour instead of white flour. White whole wheat is whole-grain goodness, but milder in taste than regular whole wheat. Replace any refined sugar with pure, raw honey. I have been loving the results of baking with honey these past few years. Honey and pears go hand in hand.
We also replace unhealthy fats with either coconut oil or olive oil. You can taste the olive oil in cakes, and it provides a tender and moist crumb. I routinely alternate between either coconut or olive oil with great results.
Pear Cupcakes with Honey Buttercream
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Buckle up, cupcakes, there is major cuteness ahoy.
What, like you’ve never made a recipe just so you could top it with an adorable miniature candy fruit?
Actually, these pear cupcakes served a dual purpose: I got to indulge my love of whimsy and painfully literal cupcake decorating, and also got to address what is known in our house as The Pear Situation:
Remember when I wrote about how I’m a sucker for a good deal? Well, recently I got a chance to buy a giant box of delicious pears for $ 30. The box was massive, so I split it with a friend… and still ended up with over 50 pears in my half box. They were rock-hard at first, but within a few days they all ripened at once, which means after I’d gorged myself eating them plain, I was left scrambling for things to do with them.
I asked my Facebook peeps for ideas, and got tons of great suggestions for pear recipes. I’ll be sharing some of my pear creations over the next month — spaced out so that you don’t suffer from pear fatigue like I am. (#firstworldproblems much?) First up: Pear Cupcakes with Honey Buttercream!
These cupcakes are made with diced fresh pears and a hint of cinnamon. The flavor is subtle (which is true of most pear baked goods) but you can still taste the pears, and the moist texture is amazing. I topped them with a sweet, delicately flavored honey buttercream — it doesn’t overwhelm the light pear flavor, but instead complements it perfectly. I added a splash of orange blossom water to the buttercream, because I am an old person and want all of my sweets to taste like flowers. I loved the floral and citrus notes it added, but you can skip it or substitute another extract like almond, orange, or lemon.
Each cupcake was topped with one of these Swiss Petite Pear candies from Oh Nuts. I used them as part of the candy buffet at our Very Hungry Caterpillar party back in April, and afterward, when I saw I had a few dozen left, I decided to save them for some cupcake decorations. As with most cupcake toppers, they’re absolutely not necessary but also absolutely adorable.
If you want to try your hand at making your own, you can use marzipan to make candy pears quickly and easily. Sweetapolita has a marzipan pear recipe she topped with gold glitter, and Bakingdom stuffed hers with a chocolate-dipped hazelnut.
Happy weekend, everyone! I hope your days are filled with cupcakes and sweetness and, maybe, wee fruit-shaped candies.
Cookin 'With Cyndi
Three of the pears from this morning went into this cake - along with dates, coconut, and pecans. I tried to lighten it up a little, by using some Splenda for some of the sugar and cutting out a quarter cup of the oil. I also substituted whole wheat flour for half of the white. The original recipe was supposed to be in a bundt or tube pan, but I'm glad I did it in loaf pans since it came out a little crumbly. That's probably because of the changes I made, as well as the high-altitude baking.
But this is a wonderful, dense, cake - a little like a cross between a fruitcake and a quick bread.
1 cup sugar
& # 190 cup granulated Splenda
1 & # 188 cups vegetable oil
1 & # 189 cups whole wheat flour
1 & # 189 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla
2 cups flaked coconut
1 cup chopped dates
3 cups chopped pears
1 cup chopped pecans
In a mixing bowl, cream together sugar and oil. Add eggs, one at a time, beating well after each addition. Sift together flour, cinnamon, salt and baking soda add to creamed mixture. Add vanilla. By hand, stir in coconut, dates, pears and pecans (batter will be thick). Spoon into a greased and floured fluted tube pan. Bake at 325 degrees F for 1-1 / 2 to 2 hours or until cake tests done. Cool on rack until cake comes away from sides of pan remove from pan to a wire rack to cool completely.
Will also make 2 loaf pans - cook for 1 hour and 20 minutes check for doneness with toothpick and add another 5-10 minutes as necessary.
Granny’s Pear Cake
Do you remember our famous Granny cake? We talked about it a while back and from the amount of rave reviews we heard about it, people fell for it just as hard as we did! For those of you unfamiliar with it, Granny cake is one of the best cakes we’ve had in a while, stuffed to the brim with pineapple and pecans. Not only does it taste amazing, but the way the cake is made it rather untraditional a typical batter gets baked, then a custard-like syrup gets poured over the top once the cake comes out of the oven and soaks in ensuring that this cake stays perfectly ooey-gooey and delicious.
Now that you’ve got a refresher on what Granny cake is, you’re ready to hear about today’s tasty confection. Granny & # 8217s pear cake & # 8211 sweet and juicy pears ensconced in a cinnamon-spiced batter, then topped with both a layer of brown sugar and a healthy drizzle (read: waterfall) of custard syrup that goes over the top and soaks in perfectly . This cake like a brown sugar custard heaven that’s got tasty bites of sweet pear scattered throughout. Easily justifiable for breakfast and brunch as much as for dessert, we are absolutely hooked on this.
If your dessert or brunch routine has felt a little lackluster recently, this will be the fuel (read: flavor) -injecting boost that’s needed to spice things up and make you excited to be in the kitchen. Trust us, this cake wins everyone over and will have them clamoring for more! You may as well make two batches, since this stuff goes real quick.
Pear, Date and Coconut Cake
A few weeks ago, I bought my first & # 8220adult & # 8221 piece of furniture: West Elm & # 8217s rustic expandable farm table, made from reclaimed pine. Since moving into my new house, I had spent months pining after the table, admiring it online and in person at the West Elm store a few blocks from my office. Finally, when [& hellip]
A few weeks ago, I bought my first & # 8220adult & # 8221 piece of furniture: West Elm & # 8217s rustic expandable farm table, made from reclaimed pine. Since moving into my new house, I had spent months pining after the table, admiring it online and in person at the West Elm store a few blocks from my office. Finally, when it went on sale, I took the plunge and bought the damned thing.
Because truth be told, I & # 8217d been less than satisfied with my house ever since I & # 8217d gotten the keys and finished filing the papers. Once the initial novelty of home ownership had faded away, I was left with reality: an old house filled with incredibly dark rooms, falling door knobs, and a whole load of buyer & # 8217s remorse. And it didn & # 8217t help that my furniture seemed to make a mockery of the old house. Like every young, frequently mobile 20-something, I had furnished my house with the cheapest of the cheap Ikea furniture: the $ 19.99 Lack coffee table and the $ 49.99 Fjellse bed frame, for instance. While it worked for the ratty apartment buildings that I had previously lived in, it clashed horribly with the house & # 8217s original doug fir wood floors and dramatic bay windows. I frequently joked that my house was like a parody of an Ikea catalog that is, despite the fact that everything was from Ikea, it all looked terrible.
But I was convinced that this table was going to be the heart and soul of my new house. It was my first piece of furniture that was a) not from Ikea and b) cost more than the minimum amount that you could pay for a dining table. I was so excited about it that I even spent the afternoon working from home so I could oversee its delivery. And as the packing tape unraveled and we finished playing around with its position in the dining room, I stood back to take it in.
However, instead of seeing the table that I coveted for 6 months, I saw everything else that was wrong with the picture. The fact that I needed chairs to go with the table. Or the overhead lighting fixture was too dim and mismatched everything in the room. And most obviously, howthe dining room & # 8217s wood panels were just too damn dark and needed a lighter touch. I nearly burst out crying. There was just too much work, and too little money to do everything that I wanted to.
As I was retelling this story to a friend, she nodded sagely. She was a slightly older than me, and had bought her house with her husband a few years earlier. & # 8220You know, Michelle, & # 8221 she said in a gentle tone. & # 8220It takes more than nice furniture to turn a house into a home. & # 8221 I rolled my eyes and changed the subject.
Later, as I was cleaning the new dining table, I carefully wiped a washcloth over a panel of its beautifully distressed wood and jumped back - the wood had caused a large splinter to go up and into my finger. I cursed loudly and unceremoniously yanked the giant shard out of my finger, causing it to spray droplets of blood everywhere including precious new white tablecloths for my food photography. I cursed again and ran to the kitchen to rinse them under scalding water, burning my wounded hand in the process.
With my hand burning under the sink, I thought to myself that this would make a great story for the blog. Of course I spent 6 months pining after a ridiculously expensive / artfully distressed table, only to have it impale me and essentially beat me up within 5 minutes of ownership— with that thought, I suddenly understood what my friend had said earlier. My friend was right. At the end of the day, a measure of a home isn & # 8217t defined by the number of expensively distressed furniture in it. Instead, it was these ridiculously banal stories and moments (& # 8220Hey guys, remember that time this table gave me a splinter? & # 8221) that were eventually going to lead me to turn this house into a home.
In honor of that revelation, I decided to recreate one of my favorite desserts of all time - this pear, date and coconut cake:
When it first came out of the oven, I knew it wasn't going to be a looker. The cake is held together primarily by dates and coconut flakes that have caramelized in the oven - although this does wonders for its flavor, it doesn & # 8217t do so much for its appearance. But with a little creativity (that is, placing a stencil over the cake and dusting powdered sugar over the stencil), it came out beautifully.
And hopefully, I & # 8217ll have another inspired moment like this and create something for my house. Because maybe that & # 8217s all it needs to be beautiful too. Just small efforts like this to unearth the house & # 8217s hidden beauty. Well & # 8230 that and a few more splinters in my finger. Then I & # 8217ll really be able to call it home.
Ingredients Vegan Pear Tart
►For the crust
- 200 g all purpose flour
- 100 g vegan butter, chilled and chopped
- 1 full tablespoon of vanilated powdered sugar
- 2-3 tablespoons of cold water
►For the filling
- 5-6 halves of pears, canned (or poached)
- 100 g vegan butter, soften
- 100 g coconut cream
- 100 g vanilated powdered sugar
- 25 g cocoa powder
- ¼ teaspoon grounded cinnamon
- 100 g almond meal
- 2 tablespoons dark rum (or 1 teaspoon of rum extract)