I've got one more for ya...
Pina Colada Cakes
Serves 4
1/4 cup butter
1/4 cup sugar
1 egg
1 teaspoon coconut extract
1/3 cup plain yogurt
1/3 cup whole wheat flour
1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped pineapple
4 teaspoons raw sugar
Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and yogurt and stir. Mix dry ingredients together and add to batter, only mixing until just combined. Fold in pineapple.
Spray 4 ramekins with non-stick spray and pour batter into them equally. Sprinkle each with 1 teaspoon raw sugar. Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean.
Idea adapted from How Sweet It Is.
Don't get me wrong, I've been itching to dig into all of the apple and pumpkin flavors fall has to offer, but I made these a couple of weeks ago and am determined to slip them in and share them with you before summer comes to its official close (autumn starts tomorrow!).
First off, the smell. Oh. Em. Gee. The oven was giving off this warm, tropical and buttery smell the afternoon I made these guys and the taste was equivalent. So good warm with a sprinkling of coarse sugar on top giving it a sweet little crunch. Paradise in your mouth.
Adios summer! See ya in nine months.
Serves 4
1/4 cup butter
1/4 cup sugar
1 egg
1 teaspoon coconut extract
1/3 cup plain yogurt
1/3 cup whole wheat flour
1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped pineapple
4 teaspoons raw sugar
Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and yogurt and stir. Mix dry ingredients together and add to batter, only mixing until just combined. Fold in pineapple.
Spray 4 ramekins with non-stick spray and pour batter into them equally. Sprinkle each with 1 teaspoon raw sugar. Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean.
Idea adapted from How Sweet It Is.
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