Irish Cream Pineapples on Ice Cream

There's no time for ice cream like the summer.  Some people can eat it all through the year, but in my opinion, summer will always be the best time to savor this chilly treat.  Today you'll see a "grown-up" version of ice cream that uses Bailey's Irish Cream.  I used graham crackers as garnish, but nilla wafers would also be delish!  For a "peaches and cream" type flavor, use a snack pack of diced peaches in lieu of the pineapple chunks.

Ingredients:

• 1 snack pack pineapple chunks (4 oz size)
• 1/4 cup light brown sugar
• 2 tablespoons Irish cream (I prefer Bailey's)
• 2 tablespoons water
• vanilla ice cream
• graham crackers, for garnish

Pan Insert to Use:  Full Round Pan or Base Unit

Servings:  2 - 4

Directions: 
1.  Spray grill and preheat.
2.  Drain pineapple chunks, and then place on paper towels to soak up all excess liquid.

3.  Combine pineapple chunks, brown sugar, Irish cream, and water in a small bowl; mix.

4.  Place in grill, close lid, and cook for about 5 minutes (or until bubbly).
5.  Remove pineapple chunks from grill and let cool for about 10 minutes.

6.  Scoop ice cream into a cup or bowl and top with pineapple chunks.  Garnish with graham crackers.

Cinnamon Apple Cake

Another recipe that uses baby food?  You betcha!  :)  However, you don't have to use baby food for this one.  You can use just regular ole' applesauce.  If you opt for the "grown up" version, just replace the baby food with about 4 tablespoons of unsweetened applesauce.

Ingredients:

• 1 jar of puréed apples, baby food (4 oz size)
• 1/2 cup flour
• 1/4 cup + 2 tablespoons light brown sugar, packed
• 2 tablespoons salted butter, melted
• 1 tablespoon water
• 2 teaspoons dried egg white powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon ground cloves
• 2/3 cup powdered sugar
• 1/4 teaspoon cinnamon
• 3 teaspoons water

Pan Insert to Use:  Full Round Pan

Servings:  6-8

Directions:
1.  Spray grill with non-stick spray and preheat.
2.  Combine first 10 ingredients (apples, flour, brown sugar, butter, water, egg white powder, baking powder, cinnamon, ginger, and cloves) and mix well:

3.  Pour batter into grill, close lid, and cook for 12-15 minutes.  Check doneness with a toothpick.
4.  While cake is baking, combine the powdered sugar, 1/4 teaspoon cinnamon, and 3 teaspoons water in a zippered sandwich bag; knead until smooth:

5.  Remove cake from grill pan and let cool for about 5-10 minutes.
6.  Cut a corner from the sandwich bag and drizzle icing over cake.

Sugarplum Cake with Glaze

This is another one of those recipes that uses baby food (see the Carrot Cake for an earlier example).  I love these recipes because I don't need to have fresh produce on hand to make something tasty; baby food is completely shelf stable.  It also takes up very little shelf space.

Ingredients:

• 1/3 cup powdered sugar
• 1 container of puréed prunes, baby food (2.5 oz size)
• 1 & 1/2 tablespoons water
• 1 tablespoon salted butter, melted
• 1/4 cup flour
• 4 tablespoons sugar
• 1 tablespoon nonfat dry milk
• 1 teaspoon dried egg white powder
• 1/4 teaspoon baking powder
• 1/8 teaspoon cinnamon
• 1/16 teaspoon nutmeg

Pan Insert to Use:  Divider Pan

Servings:  1-2

Directions:
1.  Spray pan insert with nonstick cooking spray and preheat grill.
2.  Measure out 2 teaspoons of the puréed prunes into a zippered sandwich bag, add the 1/3 cup powdered sugar; knead in bag until smooth:

3.  Combine the remaining prunes, water, and melted butter in a small bowl.
4.  Combine the dry ingredients (flour, sugar, dry milk, egg white powder, baking powder, cinnamon, and nutmeg) in a medium bowl and add the prune/water/butter mixture; mix well:

5.  Pour batter into one divider well and close lid; cook for 8-10 minutes.  Test doneness with a toothpick inserted into center.
6.  Remove cake from pan insert and let cool for 2-3 minutes.
7.  Cut a corner from the zippered sandwich bag and drizzle glaze over top of cake:

8.  Let stand until cool enough to eat.

Peachy Keen Cobbler

I make this cobbler on days I'm feeling blue.  The bright, orangey-yellow sweetness of the peaches cheers me right up - reminding me that everything will be "peachy keen" again soon.  :)

Ingredients:

• 1 snack pack of diced peaches (4 oz. size)
• 2 tablespoons sugar
• 2 tablespoons flour
• 1 tablespoon salted butter, melted
• 1 tablespoon nonfat dry milk
• 1 tablespoon water
• 1/8 teaspoon cinnamon
• 1/8 teaspoon baking powder

Pan Insert to Use:  Divider Pan

Servings:  1

Directions:
1.  Spray insert with non-stick cooking spray and preheat grill.
2.  Pour peaches into a colander and let sit to drain.
3.  Combine all remaining ingredients and mix:

4.  Line a large plate with paper towels; pour drained peaches onto plate in a single layer.
5.  Blot peaches with additional paper towels, removing all excess liquid.
6.  Pour batter into one of the divider wells and top with peaches:

7.  Close lid and cook for 12-17 minutes:

8.  Scoop cobbler into a small bowl and let cool before eating.  Mixture may appear somewhat moist, but will dry up a bit while cooling.

Oatmeal Raisin Cookies

With all the oatmeal recipes I have in my arsenal, you'd think that I actually love the stuff.  But if you know me at all (or have read earlier posts), you'd know that is simply not the case.  However, I know that oatmeal is good for you, so I'm constantly trying to find new ways to make it bearable - and dare I say... tasty.  These oatmeal cookies do just that.  I add a full 2 tablespoons of raisins to mine (though you probably don't really need that many).  These cookies are better warm, and sometimes I even have a couple for breakfast (Shhh! Don't tell!).

Ingredients:

• 2 tablespoons quick cooking oats (not instant)
• 1 & 1/2 tablespoons flour
• 1 & 1/2 tablespoons light brown sugar, packed
• 1-2 tablespoons raisins (depending on taste)
• 1 tablespoon sugar
• 1 & 1/2 tablespoons salted butter, melted
• 1/2 tablespoon water
• 1 teaspoon dried egg white powder
• 1/8 teaspoon cinnamon
• 1/8 teaspoon baking soda

Pan Insert to Use:  Mini Food Pan

Servings:  About 6 cookies

Directions:
1.  Spray pan with non-stick cooking spray and preheat grill.
2.  In a medium bowl, mix all ingredients together thoroughly:

3.  Divide batter among the cooking wells:

4.  Close lid and cook for 12-14 minutes.  Test doneness with a toothpick inserted in center of cookies:

5.  Let cool before eating.  Store in an airtight container.

Peanut Butter Cookies

In this house, we go through lots of peanut butter and peanut butter flavored foods.  Peanut butter is excellent to cook with because it usually requires little else for flavor.  The peanut butter itself is a delicious flavor, and it can certainly stand alone.  That's one of the things I love about these cookies - they're just so simple!  The other great thing about them - you can measure and mix up the dry ingredients, store them in a bag, and keep them in your pantry for "peanut-butter-cookies-in-a-hurry."

Please note:  In my humble opinion, these cookies are far better the day after.


Ingredients:

• 3 tablespoons flour
• 1 tablespoon light brown sugar, packed
• 1 tablespoon sugar
• 1 teaspoon dried egg white powder
• 1/8 teaspoon baking soda
• 3 tablespoons peanut butter chips
• 1 & 1/2 tablespoons salted butter
• 1 & 1/2 tablespoons water

Pan Insert to Use:  Mini Food Pan

Servings:  About 8 cookies

Directions:
1.  Spray pan with non-stick spray and preheat grill.
2.  Mix together first 5 dry ingredients: flour, brown sugar, sugar, egg white powder, and baking soda:

3.  In a small bowl, melt the butter and the peanut butter chips in the microwave:

4.  Add the peanut butter mixture to the dry ingredients.  Add the water and mix thoroughly:

5.  Spoon batter into wells and close lid.  Cook for 10-12 minutes.  Check doneness with a toothpick inserted in center of cookies.

6.  Spoon remaining batter into wells and repeat cooking process until all batter is used.  Let cool before eating.  Store in an airtight container.





Peanut Butter & Jelly Cake

Sometimes it's hard to get my kid to eat a normal meal.  But it's never hard to get her to eat cake.  Who doesn't love cake?  That's why I decided to make a peanut butter and jelly cake.  The yumminess of cake, with the familiarity of good ole' PB&J.  Ok, so I might be trying to get her to associate peanut butter and jelly with cake... so what?!?  Don't judge me.  ;)  Seriously though, the best thing about making this cake is that it makes you want to sing the "Peanut Butter Jelly Song."  You know the one - with the dancing banana?

Ingredients:

• 2 eggs
• 2 tablespoons peanut butter
• 2 tablespoons vegetable oil
• 2 tablespoons jelly
• 1/4 teaspoon vanilla extract
• 1/2 cup light brown sugar, packed
• 1/2 cup flour
• 1/4 cup vanilla pudding mix (reserve remaining mix for a later use)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon baking powder

Frosting and Filling Ingredients:

• 1/2 cup peanut butter
• 2/3 cup powdered sugar
• 2 tablespoons unsalted butter, softened
• jelly, for filling

Pan Insert to Use:  Full Round Pan

Servings: 6-8

Directions:
1.  Spray full round pan with non-stick cooking spray and preheat grill.
2.  Mix wet cake ingredients in a large bowl:  eggs, peanut butter, oil, jelly, and vanilla extract.
3.  Add dry ingredients and mix until smooth, removing all lumps:  brown sugar, flour, pudding mix, cinnamon, and baking powder.

4.  Pour half of the batter into the full round pan and close lid of grill.  Cook for 10-12 minutes.
5.  When cake is done (test center with a toothpick), remove carefully from pan by flipping upside-down onto a large plate.
6.  Quickly wipe pan with a paper towel, being careful not to burn yourself.  Coat pan with a light layer of non-stick cooking spray.  Return pan to grill.
7. Pour remaining half of batter into pan and close lid.  Cook for 10-12 minutes.
8.  When cake is done (test center with a toothpick), remove from pan by flipping upside down onto a second large plate.  Let both cakes cool completely.
9.  While cakes are cooling, mix together your frosting ingredients: peanut butter, butter, and powdered sugar.  If frosting is a little too thick to spread, thin it out with milk or water (adding 1 teaspoon at a time).

10.  When cakes are cool, spread 1 cake top with jelly (filling):

11.  Top with other cake layer.  Spread peanut butter frosting all over top and sides:

12..  Keep cake covered and refrigerated.  When serving, cut a slice and let "warm up" to room temperature for about 15 minutes or so.



Puréed Carrot Cake

Carrots are one of those things that we simultaneously always have and never have.  Let me explain.  We buy them for cooking and/or snacking and use up what we need.  Then they end up getting pushed to the back of the fridge and forgotten about.  When we need or want carrots, we pull them back out, but oftentimes they're "iffy" by then.  Then it's off to the grocery store for more.  That's why I keep shelf-stable puréed carrots on hand - a.k.a. baby food.   Not only do they last a while in their jar, but there is also a very small serving, which leads to less waste.

Ingredients:

• 1 jar of sweet carrots, baby food (4 oz. size)
• 3 tablespoons unsalted butter, melted
• 1 tablespoon water
• 1/2 cup flour
• 1/4 cup + 2 tablespoons sugar
• 2 teaspoons dried egg white powder (Just Whites is the brand I prefer)
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• dash of salt

Icing Ingredients:

• 4 ounces cream cheese, softened
• 1 tablespoon unsalted butter, softened
• 3/4 cup powdered sugar
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon fresh grated lemon peel

Pan Insert to Use:  Divider Pan

Servings: 2-4

Directions:
1.  Spray pan with non-stick cooking spray; preheat.
2.  Combine the wet cake ingredients (carrots, melted butter, and water) in a small bowl.
3.  Combine the dry cake ingredients (flour, sugar, egg white powder, baking powder, cinnamon, nutmeg, and salt) in a medium bowl.
4.  Add wet ingredients to dry ingredients and mix well.
5.  Divide cake batter into the 2 wells and cook for 8-10 minutes; test with a toothpick for doneness.
6.  While cake is baking, grate your lemon peel and juice your lemon (for the icing).
7.  Once cake has been fully cooked and is cooling, mix all your icing ingredients together.
8.  When cakes are completely cool, spread icing over tops and sides.  Any leftover icing makes a delicious dip for fresh strawberries, so save in an airtight container in the fridge!

Oatmeal Pear Crisp

My grandmother used to say that the reason she was so healthy was because she ate a bowl of oatmeal every morning.  She lived 97 years.  So, there must be some truth in the oatmeal thing.  Unfortunately for me, I'm not a huge fan of "traditional" oatmeal.  Needless to say, when I figure out new ways to eat oatmeal, I get really excited.  Today's recipe is one that uses oatmeal in your dessert.  Or, if you can tolerate super-sweet meals in the morning, it could work as a breakfast as well.

Ingredients:

• 1 snack pack of diced pears (4 oz size), drained well
• 1 tablespoon salted butter, melted
• 2 tablespoons quick-cooking oats (not instant)
• 1 tablespoon sugar
• 1 tablespoon brown sugar, packed
• 1 tablespoon flour
• 1/8 teaspoon cinnamon

Pan Insert to Use:  Divider Pan

Servings:  1

Directions:
1.  Spray one well with non-stick cooking spray; preheat grill.
2.  Mix all dry ingredients in a small bowl: oats, sugar, brown sugar, flour, cinnamon.
3.  Stir in the melted butter and pears.
4.  Spoon mixture into sprayed well and cook for about 5 minutes.
5.  Slide out of pan, into a bowl.  Let cool a minute or two before eating.