Hawaiian Pizza but make it with SPAM. Instead of Canadian bacon, this already controversial pineapple topped pizza is topped with SPAM for a fun twist.

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In honor of my birthday month and the famous meme for “it’s gonna be May” I’ve decided to declare that this whole month is gonna be about me. While I don’t normally share recipes that don’t have my stamp of approval, this month every recipe is going to be focused on my favorite things.

To start, it’s pizza! My favorite pizza is actually a Hawaiian pizza but somehow the only version I have shared on here is a sweet and spicy version. While delicious, it’s hard to beat the original. But of course that means I had to attempt to change it up anyway – so naturally I substituted the Canadian bacon for SPAM to make a Hawaiian SPAM Pizza!

Somehow this is only my second SPAM recipe ever. I have created all kind of hair-brained ideas for Cheetos (will I come up with another this month?) but only 2 for SPAM? While I admit the SPAM tacos are supreme, I think there is room for more SPAM recipes so it’s time to change that.

Probably one of my favorite recipes using SPAM is a simple maple glazed version from the Korean American Cookbook that we did for Cookbook Club. I almost made that to top off this SPAM pizza but decided to keep it simple and instead sliced it up as it if were still Canadian bacon.

I did also add a little bit of dried basil and sliced red onion to the toppings and then a drizzle of hot honey post-oven. Honestly, I think SPAM was meant to be on pizza and this will definitely be making another appearance. If for no other reason than I want to try brushing the SPAM with honey first to see if it will crisp up some more because I don’t want to deal with dirtying another pan by cooking it first.

Or maybe one day I will go ahead and go completely rouge and come up with appropriate toppings to pair with the maple glazed SPAM. What do you think? SPAM pizza can’t possibly be weirder than some of the fruit topped pizzas I’ve come up with over the years.

HAWAIIAM SPAM PIZZA

Print

Yield: 3-4 Servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1/2 cup favorite pizza sauce
• 1 tsp dried basil
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded provolone cheese
• 1/2 cup chopped SPAM
• 1/2 cup chopped fresh pineapple
• 1/4 cup sliced red onion
• Hot honey (optional)

Directions

1. Preheat oven to 500 and move rack to just above the center with pizza stone*. Allow stone to preheat for at least 30 minutes.
2. Roll out pizza dough and transfer to a pizza peel* sprinkled with cornmeal.
3. Spread pizza sauce evenly over the pizza dough, leaving a crust, followed by dried basil, cheeses, SPAM, pineapple, and and red onion.
4. Shimmy the pizza off the peel and onto the stone and bake for 10-15 minutes until the crust is crispy and brown and the cheese is bubbly. Carefully remove from oven, let cool slightly, drizzle with hot honey (if using,) then slice and serve.

Notes

*If you don't have a pizza stone or peel, you can just assemble the pizza on a baking sheet.

Source: Adapted from my Sweet ‘n Spicy Hawaiian Pizza.

Boos are for all ages with this non-alcoholic Halloween punch. Just mix up the three ingredients then garnish with gummy worms and lychee-blueberry eye balls.

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Happy Halloween! If you want an easy, last minute party punch this is it. Just mix together sherbet, lemon-lime pop (yes Sprite), and pineapple juice and you’ve got a delicious Halloween punch non-alcoholic style. If you have a little extra time, it’s worth also garnishing with not only gummy worms, but lychee-blueberry eyeballs.

What do you need for Non-Alcoholic Halloween Punch?

• Lime sherbet
• Lemon-lime pop
• Pineapple Juice
• Green food coloring, optional
• Gummy worms
• Peeled whole lychee
• Blueberries

As you can tell, I didn’t use the green food coloring in my punch. Maybe I should have, but I just wasn’t feeling it at the time. I was more focused on the lychee-blueberry eyeballs and how cool they look! To make the creepy eyeballs, all you have to do is buy two cans of peeled whole lychee, drain them, and then stick a blueberry into each one. That’s it.

If the eyes aren’t enough spook factor for you, go ahead and dye the punch green, or orange, or whatever is your favorite spooky color. You could also offer another option such as Flying Purple People Eater Milkshakes. And obviously if you prefer it with booze in it, pretend to be the rebel kid in highschool and spike the punch or make Day of the Dead Margaritas.

HALLOWEEN PUNCH NON-ALCOHOLIC

Print

Yield: 12 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PUNCH

• 2 quarts lime sherbet*
• 16 oz. (2 cups) pineapple juice, chilled
• 1 (2L) bottle lemon-lime pop, chilled
• Green food coloring, optional

GARNISH

• 2 (15 oz). cans peeled whole lychee
• 1 pint blueberries
• 1 bag gummy worms

Directions

1. Drain the lychee, then working one at a time, place a blueberry inside of each, resembling and eyeball. Place into a medium bowl and set aside.
2. Into a large punch bowl or carafe, scoop the lime sherbet.
3. Pour the pineapple juice and lemon-lime pop over the sherbet, and lightly stir. Add green food coloring, if using, and stir just until combined.
4. Fill cups with ice, pour punch into cups, and top with lychee eyeballs and gummy worms. Serve immediately.

Notes

*I couldn't find lime so I used rainbow

Source: Adapted from Funny Money Mom.

Hummingbird Granola is one way to work the southern favorite Hummingbird cake into your breakfast routine, with banana, pineapple, pecans, and white chocolate.

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I adore homemade granola. You really can make just about any flavor you want, and lately I’ve been feeling the tropical vibes so I decided to turn Hummingbird Cake into granola! Hummingbird granola is certainly one way to get away with eating cake for breakfast.

Have you ever had Hummingbird Cake? It is a banana-pineapple spice cake originating in Jamaica but has since become a popular dessert in the southern United States. Ingredients of note include banana, pineapple, cinnamon, pecans, vanilla extract, and usually a cream cheese frosting.

We all know how much I love cream cheese (frosting), but incorporating one of my favorite ingredients into granola didn’t seem feasible. I thought about letting the yogurt I inevitably would serve this humming bird granola with to substitute for cream cheese, but then I found some sense and added white chocolate chips.

Obviously I also didn’t use fresh pineapple or banana. I also didn’t just use dehydrated because I find dehydrated banana and pineapple to be a bit chewy sometimes. Instead I opted for freeze dried for some extra crunch! But if you struggle to find either in your local grocery stores like I did, feel free to use regular dehydrated.

Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year!! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone.

Here are today’s #BrunchWeek recipes:

• Chechebsa (Ethiopian Torn Flatbread Breakfast) from Tara’s Multicultural Table
• Iced Brown Sugar Tea Latte from Hezzi-D’s Books and Cooks
• Kombucha Sangria from Palatable Pastime
• Peaches and Cream Cookies from For the Love of Food
• Sous Vide Yogurt from Art of Natural Living
• Strawberry Lemonade from Magical Ingredients
• Verde Mary from A Kitchen Hoor’s Adventures

HUMMINGBIRD GRANOLA

Print

Yield: 5 cups Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 cups rolled oats
• 1/2 cup ground flaxseed or hemp hearts
• 1 cup roughly chopped pecans
• 1/4 cup coconut oil*
• 1/2 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp flaky sea salt
• 1/2 cup white chocolate chips
• 1/2 cup freeze-dried banana slices
• 1/2 cup freeze-dried pineapple pieces

Directions

1. Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats, flaxseed or hemp hearts, and pecans. Mix well.
3. In a small bowl, combine the coconut oil and syrup or honey. Microwave for 30-60 seconds, or until melted*. Stir in vanilla, cinnamon, and salt.
4. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. Evenly spread the mixture onto the prepared baking sheet.
5. Bake for 15 minutes. Remove pan from the oven and stir. Bake for an additional 10-15 minutes or until the granola is golden and crisp. Remove from the oven and allow to cool completely. Stir in the white chocolate chips, banana, and pineapple.
6. Store in an airtight container.

Notes

*You could alternatively use vegetable oil, in which case microwaving is unnecessary.

Source: Adapted from my Oatmeal Raisin Cookie Granola and Hummingbird Cake.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Coconut Chicken and Waffles served with a spicy Pink Peppercorn Pineapple Syrup are your new weekend brunch plans.

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When I updated my recipe for coconut chicken salad with apricot honey mustard vinaigrette in 2020, Ashley of Cheese Curd in Paradise suggested I serve those same coconut chicken tenders on top of waffles with a spicy pineapple syrup. You better believe I stored that away for a rainy day, and that day was this past weekend.

The waffle itself I decided to leave pretty standard, a good buttermilk or sourdough waffle would be perfect (but if you’re feeling lazy just cook up one from frozen), but the coconut-crusted chicken and spicy pink peppercorn pineapple syrup are where the flavors shine.

Thank you for the delicious suggestion, Ashley!

Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year!! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone.

Here are today’s #BrunchWeek recipes:

• Air Fryer French Toast Sticks from Palatable Pastime
• Chocolate Chip Coffee Cake from Jolene’s Recipe Journal
• Strawberry Thumbprint Donuts from A Kitchen Hoor’s Adventures
• Vietnamese Coffee Cake from Karen’s Kitchen Stories

COCONUT CHICKEN AND WAFFLES

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Yield: 4-5 Servings Prep Time: 25 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PINK PEPPERCORN PINEAPPLE SYRUP

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup water
• 1/4 cup crushed pineapple, drained
• 30 whole pink peppercorn, crushed
• 1 tsp maple flavoring, optional

CHICKEN & WAFFLES 

• 1 egg
• 1 cup sweetened coconut flakes
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 10 chicken tenderloins
• 1/2 cup unsalted butter, melted
• 4-5 favorite waffles

Directions

1. In a small saucepan over medium heat, add the sugars and water. Bring to a boil, reduce to a simmer for 2 minutes, then remove from the heat. Stir in the pineapple, pink peppercorns, and maple flavoring. Set aside or refrigerate until ready to use.
2. Preheat the oven to 400 degrees.  Line a baking sheet with a wire rack and coat with nonstick spray; set aside.
3. In a shallow bowl, lightly beat the egg.  In a second bowl, mix the coconut, flour, salt and pepper.
4. Working with one chicken tender at a time, dip the chicken in the egg and then coat with the coconut mixture.  Place on the prepared baking sheet.  Once all chicken is coated and on the baking sheet, evenly drizzle with the melted butter.  Bake for 20-30 minutes.
5. Place 2-3 pieces of chicken over each waffle and top with pineapple syrup, serve immediately.

Source: Adapted from my Coconut Chicken Salad and Taste of Home.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Pineapple isn’t the exclusive fruit on pizza. Open your eyes and taste buds to pizza-filled world of possibilities, including figs, cherries, pears, and more.

Do you like fruit on pizza?

When pizza toppings come up in discussions, pineapple is often what divides a crowd of an otherwise friendly gathering.

I would like to point out that technically nearly every pizza in existence has fruit on it. In case you haven’t heard, tomatoes are indeed a fruit. Yes I know we differentiate between the fruits we mistakenly identify as vegetables, mostly their level of sweetness, and thus it is that sweetness which deters people from liking it as a pizza topping. But have you tried the hot honey trend drizzled on top of your pizza post-oven? If you like that you should give sweeter fruits a chance too.

Now I’m not just talking pineapple, although that it a very divisive subject alone, but all kinds of fruits. In addition to being on team pineapple, I have also enjoyed pizzas topped with cherries, mango, figs, peaches, strawberries, and even apricot.

As such, I decided to round up some other tasty pizza recipes that include fruit as one of their toppings. You may not be willing to change your stance on pineapple, but what about some of these? Here are 16n other options to consider:

Fruit on Pizza Recipes

BBQ Bacon Mango Pizza by The Spiffy Cookie – If BBQ pizza and Hawaiian pizza got together and had a baby, this would be the result. Tangerine hatch chile BBQ sauce topped with bacon, mango, red onion, and mozzarella.

BBQ Pork Pineapple Pizza by Inside Bru Crew Life – This BBQ Pork Pineapple Pizza is a delicious way to add a twist to an old favorite recipe. Change up your regular pizza toppings for this sweet and spicy combo!

Blackberry Ricotta Pizza with Basil by The Food Charlatan – A simple ricotta pizza for lazy summer nights! It is mostly cheese and blackberries, which is a fabulous combo. Add some basil on top to make things a little more sophisticated, and you are on your way to an easy dinner the whole family will love!

Blueberry Balsamic BBQ Chicken Pizza by The Noshery – A twist on the favorite bbq chicken pizza. The bbq sauce is made with a classic pairing, blueberries and balsamic vinegar. The blueberries give the sauce a natural sweetness and the balsamic vinegar give it just the right amount of tang. Just what you want in a bbq chicken pizza.

Cherry and Caramelized Onion Pizza with Brie and Gorgonzola Cheese by Floating Kitchen – not to be confused with the dessert cherry pie, this cherry topped pizza is ready for dinner!

Deep Dish Pizza With Brussels Sprouts & Bacon (with apple butter) by Healthy Delicious – Instead of traditional sauces, this one has apple butter underneath crispy Brussels sprouts and bacon and melted brie.

Fig, Bacon, & Blue Cheese Pizza by The Spiffy Cookie – Bacon and blue gets a new look with the addition of figs atop of a pizza! Snag up the fresh figs quick while they are still in season.

Fig Caramelized Onion Pizza by Nutmeg Nanny – This fig caramelized onion pizza is full of flavor and ready in no time. You’ll love this flavor-packed pizza and be craving it all the time! Trust me, this pizza needs to be made ASAP!

Fig, Goat Cheese, and Kielbasa Sausage Pizza by The Spiffy Cookie – Get out of the regular pizza box and try something bold and new with fig butter as the sauce topped with goat cheese, and kielbasa sausage.

Fig, Prosciutto & Arugula Pizza by The Spiffy Cookie – Salty prosciutto, melty cheese, fresh figs, and peppery arugula. What more could you ask of this pizza?

Fig, Prosciutto, and Goat Cheese Grilled Pizza by Recipe Runner – Fig, Prosciutto and Goat Cheese Grilled Pizza is the perfect balance of salty and sweet and won’t leave you feeling bloated and stuffed afterwards. This light and fresh pizza is the perfect dinner or appetizer to enjoy al fresco during the last few weeks of summer!

Gorgonzola Pear Pizza by The Spiffy Cookie – Pizza night for fall – with creamy mozzarella, tangy gorgonzola, nutty parmesan, salty prosciutto, juicy pears, sweet honey, and savory thyme.

Grape & Gorgonzola Pizza by The Spiffy Cookie – Take white pizza to the next level with this grape & gorgonzola pizza. Complimented by a little rosemary and honey this pizza is a must for fall.

Peach, Prosciutto & Ricotta Pizza by The Spiffy Cookie – Try out a different fruit on your pizza with peaches! Along with prosciutto, ricotta, arugula, and balsamic glaze for good measure.

Prosciutto and Pear Pizza by Country Cleaver – Are you team fruit on pizza? Then this one is for you with fresh pears, prosciutto, mozzarella, gorgonzola, caramelized onions and topped with honey mustard for good measure.

Strawberry Spinach Salad Pizza by The Spiffy Cookie – Who else loves strawberry spinach salad? What if I served it on top of a pizza crust? Cause that’s what this pizza is all about.

Savory Grilled Pizza with Fig and Pears by Girl Carnivore – Grilled pizza and dessert just met and it was spectacular. The flavor combo in this Savory Grilled Pizza with Fig and Pears Recipe is one you will be making over and over!

Sweet ‘n’ Spicy Hawaiian Pizza by The Spiffy Cookie – If you’re a fan of pineapple on pizza, you have to try adding a little kick for the ultimate sweet and spicy Hawaiian pizza.

Which fruited pizza would you try first?

Three years ago: Sprinkle Chocolate Chip Cookies

Four years ago: Cinnamon-Sugar Blueberry Banana Bread

Eight years ago: Review: The No-Cook, No-Bake Cookbook

Ten years ago: Peanut Butter French Toast with Chocolate Syrup

Enjoy this easy flavorful grilled salmon served over a bed of cilantro-lime rice and topped with fresh pineapple salsa. It’s heart-healthy too!

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If you’ve been following me long enough, you’ve likely noticed the almost near lack of any seafood recipes. That’s because I generally do not enjoy seafood. But in light of recent health events in my family, I am making a concerted effort to change that. In doing so, I agreed to become an affiliate for Sitka Salmon Shares and to try some of their wild-caught seafood.

My husband is thrilled! 

After years of lower seafood intake than preferred, he is super excited about this partnership. Good thing because he’s going to be my resource and inspiration for what I should cook, being more fish knowledgeable than I am.

Sitka Salmon Shares delivers premium, sustainable, wild Alaskan seafood from the fishermen directly to members’ doorsteps. Each box contains 4-5 pounds of individually portioned, seasonal, wild Alaska seafood from their collective of fishermen that have been blast-frozen and vacuum sealed. The delivery also comes complete with that month’s newsletter for behind-the-scenes info from their fishermen and stewards and recipe cards.

My first box came with Coho salmon and lingcod portions. I decided to start with the fish I have actually cooked before – salmon! Although I’ve only cooked it in a foil-pack thus far (both Greek and Florentine versions), the rise in temperatures had me deciding to try it out on a grill this time.

First I set up my rice cooker to make some easy cilantro-lime rice, where you literally just add some cilantro and lime once it is done cooking. Meanwhile, I cut the salmon into 4 pieces, seasoned them, and then cooked on a lightly greased grill for 5 minutes per side. As an added bonus, I even threw some baby bell peppers on the grill as an easy side dish. 

Once everything was cooked, all that was left to do was to plate each salmon filet over a bed of cilantro-lime rice, and top it with some of my leftover fresh pineapple salsa. And there you have it – an easy flavorful dish perfect for grilling season! 

Now, I will admit that if it weren’t for the salsa on top I am not sure I would have been a fan. But that is in no way reflective on the product! The salmon itself was fresh, did not have a fishy smell (which is usually an issue for me), and was perfectly flaky. My fish-connoisseur of a husband gave it his stamp of approval. 

What are your favorite seafood recipes?

Now the next question is, what should I make next? What are your favorite salmon and/or cod recipes? My husband is particularly excited by the cod but he has not shared any specifics yet. As for the remaining salmon portion, I do want to try some kind of sweet-sticky glazed salmon.

Who wants a discount code!?

Now, as a reward for making it this far through my post, I’m also offering you $25 off a 2021 Community Supported Fishery (CSF) share with my unique code SpiffyFish – valid until 12/31/21. Simple enter the code at checkout on https://sitkasalmonshares.com/collections/2021-shares and you will receive $25 off (but be aware that it does not apply to any special one-off sales like The Freezer). CSF box content is subject to change based on the seasonality of the fishing season.

Four years ago: Lego Rice Crispy Treats

Six years ago: Tidy up with #OXOSpringCleaning

Eight years ago: Strawberry Stuffed Cupcakes

Ten years ago: Eggplant Parmesan

GRILLED SALMON WITH PINAPPLE SALSA AND CILANTRO-LIME RICE

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Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CILANTRO-LIME RICE

• 1 cup rice
• 1-1/2 cups water
• 1 Tbsp fresh lime juice
• 1 Tbsp fresh chopped cilantro

SALMON

• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp salt
• Pinch cayenne
• 4 (5 oz.) skin-on salmon fillets
• Pineapple Salsa

Directions

1. In a medium pot, stir together the rice and water. Cook according to package directions. Once cooked, stir in lime juice and cilantro; set aside.
2. Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
3. In a small bowl, stir together the cumin, coriander, salt, and cayenne. Sprinkle the mixture onto the fish flesh and gently press so it adheres.
4. Grill the fish for 5-7 minutes on each side, or to the desired doneness. Remove the skin if desired, and serve over rice topped with salsa.

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Salsa isn’t just for vegetables. Try this easy, fresh pineapple salsa! Served right inside of the pineapple, it makes for a great centerpiece as well.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Welcome to day two of #SpringSweetsWeek . Since today is also National Chip and Dip Day, I decided to share my fresh pineapple salsa recipe today. Which is also perfect for continuing to watch all the NCAA basketball games this weekend.

One of my two brackets imploded but I’m stilling hanging onto hope for the one! Of course it’s also the one where the only prize is gloating. My bracket entered into the pool one is busted. Figures.

I love making homemade salsa and fruit salsas are not new to me. I’ve made a blend of fruits, strawberry, avocado mango, and peach before. So when I was contemplating what to do with the pineapple I received from Melissa’s Produce it seemed like it was time to add a pineapple salsa to my repertoire. 

The best part about making salsa from  a fresh pineapple? You can serve the salsa in the pineapple carcass! All you have to do is slice off one side, then carefully cut the flesh out while leaving the outside intact. Once you’ve mixed up the rest of the pineapple ingredients, transfer them back into the shell to serve.

Can you use canned pineapple?

Of course you can (snigger at the pun), but doesn’t fresh taste so much better? Especially in something like this where the flavor is so prevalent. But you do you ;-).

This recipe was made with Melissa’s Produce pineapple and key limes. In the recipe I just state “lime” just in case you cannot locate any. But if you can, I also made sure to give a measurement as key limes are smaller and thus produce less juice.

Check out recipes from other bloggers below. If you haven’t already, please check out the giveaway from our awesome sponsors. You can enter using the widget located at the bottom of this post. 

Tuesday #SpringSweetsWeek Recipes

• Blackberry Lavender White Mocha Latte by Jen Around the World
• Chocolate Whiskey Cupcakes by Karen’s Kitchen Stories
• Citrus and Berry Fruit Salad with Honey Lime Dressing by Eat Move Make
• Coconut Lime Swig Cookies by Devour Dinner
• Dessert Charcuterie Board by Nik Snacks
• Fresh Pineapple Salsa by The Spiffy Cookie
• Fresh Pineapple Upside Down Cake by A Kitchen Hoor’s Adventures
• Ginger Pear Mini Loaves with Oat Crumble Topping by Hezzi-D’s Books and Cooks
• Kiwi Creme Brûlée by Cindy’s Recipes and Writings
• Kumquat Cheesecake Bars by Sweet Beginnings
• Lemon Raspberry Bundt Cake by The Carefree Kitchen
• Mini Honey Lavender Coffee Cakes by That Recipe
• Mini Rhubarb Crumb Loaves by Kate’s Recipe Box
• Strawberry Rhubarb Oat Bars by Family Around the Table
• Strawberry Scones by House of Nash Eats
• White Chocolate Raspberry Scones by Blogghetti

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

One year ago: Carrot Cake Pecan Pie

Three years ago: Pork Chop Parmesan

Four years ago: Oreo Cheesecake Fruit Dip

Five years ago: Lemon Coconut Cake with Blueberry Frosting

Six years ago: Sourdough Blueberry Muffins

Seven years ago: Whole Wheat Scone for One

Nine years ago: Banana Bread French Toast

Ten years ago: Sweet Potato Fries

FRESH PINEAPPLE SALSA

Print

Yield: Approximately 5 cups Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. fresh pineapple, chopped*
• 1 lb. tomatoes, diced
• 1 red bell pepper, seeded and finely diced
• 1/2 medium red onion, finely diced
• 1 jalapeno, seeded and finely diced (use 2 for more heat)
• 1/2 bunch of cilantro, chopped
• 1 lime, juiced (about 2 Tbsp)
• 1 tsp honey
• 1 tsp salt
• 1/4 tsp black pepper

Directions

1. Place all ingredients in a large bowl and fold until well mixed.
2. If needed, add more salt and pepper to taste.
3. Cover and refrigerate until ready to eat!

Notes

*If using fresh pineapple, slice off one side then carefully cut out the flesh, leaving the remaining exterior intact for serving.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Everyone will love this banana bread turned fruit cake for the holidays! Complete with a rum glaze drizzle on top.

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Unpopular opinion: I love fruit cake. But to clarify, I love my dad’s fruit cake. In fact, most people who hate fruit cake enjoy my dad’s version. It’s not the overpowering brick that most people think of as fruit cake. But I am not here to talk about that version.

Since 2020 was the year of all the bread baking, including lots of banana bread, I decided to made a banana bread version of fruit cake!

It’s everything you love about banana bread with festive flair – moist, not overly sweet, flavorful, and packed with candied fruits and nuts. I am actually surprised I did not come up with this idea sooner.

The combination of banana bread and fruit cake was basically meant to be. So if you also are a fruit cake hater but love banana bread, maybe you should give this one a try!

This is actually my last recipe to share in 2020. I almost didn’t share it, but after doing a treat exchange with two friends I was asked if the recipe was on my blog. Figured I’d give the people what they want now rather than making them wait (and forget) a year from now.

However, I do have a friend gust posting tomorrow for a festive cocktail to get you through the rest of 2020, so stay tuned! Then all that’s left is the Best of 2020 recap post! What were you favorites of the year? A lot of old posts from years past popped up this year so I may have to revise the list a little this year to include those as well.

Five years ago: Cranberry Apple Cider Sangria

Eight years ago: Christmas Magic Cookie Bars

Nine years ago: Christmas Recipe Roundup (2011)

Ten years ago: Pizza Tart

RUM GLAZED FRUIT CAKE BANANA BREAD

Print

Yield: 1 loaf Prep Time: 5 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

BREAD

• 3 very ripe bananas, mashed
• 4 Tbsp unsalted butter, melted
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 egg, beaten
• 1-1/2 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup diced candied fruit blend
• 1/2 cup chopped pecans

GLAZE

• 1 cup powdered sugar
• 2-3 Tbsp milk
• 1 Tbsp spiced rum (or more milk)

Directions

1. Preheat oven to 350. Lightly grease a 9x5-inch loaf pan and set aside.
2. In a large bowl, combine mashed bananas with melted butter and sugars, mixing well. Add the egg and beat well.
3. Stir in the flour, baking soda, cinnamon, nutmeg, and salt until incorporated. Then, gently fold in the fruit and nuts. Be careful not to over mix!
4. Spread evenly in prepared pan. Bake for 1 hour or until a toothpick inserted into the center comes out with moist crumbs (but no batter).
5. Allow to cool in pan 10 minutes before removing to a wire rack to cool completely.
6. To make the glaze, in a small bowl whisk the powdered sugar, milk, and rum together until smooth, adding more powdered sugar or milk to reach desired consistency. Drizzle over cool bread and let set before slicing and serving.

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Have you seen the new Pinkglow pink pineapple? Learn how it came to be and then enjoy it in all its glory in this sweet and pretty pink pineapple pie!

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Awhile back I won a Del Monte Pinkglow pink pineapple from The Baking Fairy and I am finally sharing what I made with it! I have to admit, after seeing that they normally cost $49 ($20 for the petit) I felt some serious pressure on the decision of what to make. But first let’s talk about this stunner of a pineapple and the bioengineering that made it possible.

You guessed it, today is #ScienceSundays and I’m going to touch upon GMOs! There is far more information than I can cover here so I am going to primarily stick to these pineapples.

The reason for the sticker shock? These pineapples take about 2 years to grow, which results in very limited quantities [1]. Heck before that, it took them 16 years to create it [2]! A lot of time went into these babies. They are actually shipped without the tops because the top is how they propagate more (although some speculate it’s so consumers can’t propagate them themselves).

But let’s get back to this color, which is due to carotenoids, specifically lycopene. This is a natural pigment that gives some produce its red color (ex: tomatoes, watermelon) – in this case it makes this product pink [1,3]. And these pineapples have been bioengineered to turn off the enzyme that usually converts lycopene into beta carotene, which is what gives a common pineapple its yellow color. By turning off the enzyme, lycopene remains intact and instead of yellow they are pink [3]!

Before you scoff at this bioengineers food product, you should know that the U.S. Food and Drug Administration has approved the Pinkglow pineapple, explaining that there are no safety or regulatory concerns because the new pineapple has simply been genetically engineered to produce lower levels of the enzymes already in conventional pineapple that convert the pink pigment lycopene to the yellow pigment beta carotene and thus is something we commonly and safely already consume [2,4]. 

In fact, it is the most powerful antioxidant that has been measured in food. While more studies need to be conducted, it has been implicated in playing a role in preventing cancer, heart disease, and macular degeneration. Fruits and vegetables that are high in lycopene include asparagus, cooked tomatoes, guavas, mangos, papayas, pink grapefruits, persimmons, red cabbages, sweet red peppers, and watermelons [5,6,7]. (The cubed up pink pineapple actually looks like watermelon, or raw tuna.)

As for other “GMO” or “bioengineered” foods products, did you know that this process began in the 1980s? Most GMO plants are used to make ingredients that are used in other food products, such as cornstarch from GMO corn and  sugar from GMO sugar beets. Unfortunately, despite the length of time this process has been utilized, there is still a lot of confusion about this techniques. For more information on the science behind it and how it is regulated for safety please check the FDA’s website [8]. I also really love the infographics they provided HERE which are also available in Spanish [9].

Returning to the pink pineapple, what makes them special goes beyond appearances. It also has a delicious and unique taste, with notes of candy pineapple aromatics and is less sour than a traditional pineapple [1], in fact it is down right sweet and juicy. So other than eating it, wake did I decide featured it best? A PIE!

This pink pineapple pie can most certainly be made with a traditional yellow pineapple, but man if it isn’t a stunner when made with a pink one! 

Three years ago: Ham, Egg & Cheese Pancake Sandwiches

Five years ago: Holiday Gift Ideas for Cooks & Foodies

Six years ago: Peanut Butter & Chocolate Saturday Roundup 2014

Eight years ago: Gingerbread Dip

Nine years ago: Apple Butter Chewy Cinnamon M&M Cookies

Ten years ago: Gnocchi with Goat Cheese and Spinach

PINK PINEAPPLE PIE

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Yield: 12 servings Prep Time: 45 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PIE CRUST

• 2-1/2 cups flour
• 1 Tbsp sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/2 cup cold shortening, cut into cubes
• 1/2 cup buttermilk* (or 1/2 cup cold milk + 1 tsp white vinegar)
• 1 egg for brushing insides and on top

FILLING

• 5 cups fresh pineapple, chopped into 1/2-inch pieces
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1/8 tsp salt
• 1 Tbsp lemon juice
• 1/4 cup cornstarch
• 1 Tbsp butter

Directions

1. Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Add butter and shortening and cut into the flour mixture with a knife or pastry cutter (or pulse in a food processor).
2. Add buttermilk, stirring (or pulsing) until a shaggy dough forms. Form two smooth flattened discs of dough, wrap in plastic and chill for 30 minutes or overnight.
3. Make the pie: Preheat oven to 375°F.
4. In a large bowl stir together pineapple, sugars, salt, and lemon juice, and stir to combine. Add cornstarch and stir until combined.
5. Roll one dough out on a floured surface and fit to a 10-inch pie plate. To avoid a soggy crust, beat an egg and brush on crust before adding the filling. Cut butter into small pieces and put on top of the filling.
6. Roll out second dough disc and cut into 1-2 inch strips. Arrange strips in a lattice on top of your filling and lay over and under one another carefully, then trim and flute the edges. Brush a little of the beaten egg over the pie dough.
7. Cover edges with foil or a pie shield and bake for 20 minutes. Remove and cook another 20-25 minutes or until golden brown on top.
8. Let cool to room temperature before serving. Store leftovers in an airtight container in the refrigerator up to 3 days.

Notes

*Or 1/2 cup cold milk + 1 tsp white vinegar

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REFERENCES:

1. https://www.pinkglowpineapple.com/
2. https://blog.thenibble.com/2020/11/02/food-fun-new-pinkglow-pineapple-from-fresh-del-monte/
3. https://specialtyproduce.com/produce/Pinkglow_Pineapple_17105.php
4. https://www.fda.gov/food/cfsan-constituent-updates/fda-concludes-consultation-pink-flesh-pineapple
5. https://www.breastcancer.org/tips/nutrition/reduce_risk/foods/lycopene
6. https://www.myfooddata.com/articles/high-lycopene-foods.php
7. https://www.healthline.com/nutrition/lycopene#food-sources
8. https://www.fda.gov/food/food-new-plant-varieties/understanding-new-plant-varieties
9. https://www.fda.gov/food/agricultural-biotechnology/gmo-crops-animal-food-and-beyond

I received complimentary product samples from #BacktoSchoolTreats sponsors companies to aid in the creation of my recipes. All opinions are mine alone.

Start your day with a little bit of liquid luck in the form of these Felix Felicis potion inspired smoothies!

Today is Harry Potter’s 39th birthday! And what better way to celebrate the combination of such a day with #BacktoSchoolTreats week than with some liquid luck – Felix Felicis potion! There is a lot of excitement and anxiety with back to school, so what kid couldn’t use a good dose of liquid luck for the first day back? Heck, my car was totaled last week (thankfully in an accident not my fault so their insurance is paying up) so I know I could use some myself when it comes to finding a new car (and having a car payment for the first time in my life – in my 30s). Too bad I can’t buy Mr. Weasley’s flying car.

In case you didn’t know I’m a bit of a Potterhead. Not only have I competed in Harry Potter trivia nights (won once, came in 3rd another time), received Harry Potter jewelry from Bob on our wedding day (and did you see our wedding photos posing with wands and light sabers?) Bob, a couple friends, and I have been getting together at least once a month to play a cooperative deck building game called Hogwarts Battle (a gift from our wedding registry). At first we thought the rules surely were written wrong, because after beating the villains in each book, the villain card deck continues to build while you must give up any cards you acquired, making the game very difficult to beat. But if we kept our cards it became much to easy. So after a few months, several hours at a time, we finally beat Voldemort once and for all in Book 7 with an aptly played Sword of Gryffindor! Of course the Felix Felicis potion (pictured below) was thrown around in there at some point, it just wasn’t the final blow.

Check out these #BacktoSchoolTreats recipes from our Bloggers:

Back to School Breakfasts:
Breakfast Banana Splits from For the Love of Food
Cherry Muffins from Hezzi-D’s Books and Cooks
Overnight Vanilla Oats in Under an Hour from Culinary Adventures with Camilla

Back to School Snacks:
Easy Caramel Apple Slices on a Stick from Jen Around the World
Vanilla Pudding Cups from Home Sweet Homestead

Back to School Desserts:
Almond Shortbread Skillet from A Day in the Life on the Farm
Back to School Confetti Cookie Bars from The Mandatory Mooch
Berries Vanilla Pies from My Sweet Zepol
Birthday Cake Truffles from Karen’s Kitchen Stories
Brown Sugar Milk Tea Popsicles from Simply Healthyish
Cereal Milk Macaron from A Kitchen Hoor’s Adventures
DIY Mini Caramel Apples from Jen Around the World
Funfetti Whoopie Pies from Jolene’s Recipe Journal
Mrs. Field’s Chocolate Chip Cookies from Comfortably Domestic

Back to School Drinks:
Caramel Apple Cider Punch from Love and Confections
Caramel Cold Brew Coffee from The Redhead Baker
Felix Felicis Potion Smoothies from The Spiffy Cookie
Iced Caramel Latte with Apple Whipped Cream from The Nifty Foodie
Iced Caramel Mocha from Tara’s Multicultural Table

Have you checked out the giveaway yet? Scroll to the bottom of this post for more information about the sponsors of #BacktoSchoolTreats week and how to win. Sponsored items used in this recipe: Sweets & Treats gold foil paper straws and gold crystals.

Three years ago: Weekly Meal Plan #23

Four year ago: Raspberry-Chocolate Angel Food Cupcakes

Five years ago: No-Churn Chocolate Almond Ice Cream

Seven years ago: Garden Vegetable Cream Cheese, Corn, and Bacon Waffles

FELIX FELICIS POTION SMOOTHIES

Serves 1

Ingredients:

Sweets & Treats gold crystals, for rimming the glasses

8 oz. pineapple juice

1 clementine, peeled and excess pith removed

1 peach, peeled and pitted

1 tsp fresh ginger

1/4 tsp ground turmeric

1/4 cup crushed ice

Directions:

1. Place water (or lime/lemon juice) in one shallow bowl and the gold crystals in another. Dip the rim of the glass into the water, shake off excess, and then dip into the crystals and grind back and forth gently to help it stick.
2. Combine all ingredients in a blender and blend until smooth. Pour into rimmed glass and serve immediately.

Source: The Spiffy Cookie original

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Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS