Triple-Chocolate Cake

People always seem to be amazed as to how much cooking and baking I do when they visit my blog.  The truth is, this isn’t even half of it.  I only post the really good recipes to this blog – you have no idea how many other dishes we try that do not make the cut.  The typical conversation at the dinner table is “Do you think this is blog worthy?”  Sometimes I miss my opportunity though, because we ate before I could take a picture – then I have to make it again.  So, it has to be really good for my family to agree to that.  I have to say though, I am pretty fortunate – either I am good at reading recipes, or I know how to bake – most of the things I bake come out really well, and do end up in the blog.  Tonight was an exception though…

I decided to make a chocolate sponge cake – it was a nice cute layer cake that was published in Bon Appetit.   It didn’t seem that difficult, but I followed the directions very carefully, because I know that sponge cakes can be tricky.  It said to bake it for 10-12 minutes – well, after 15 minutes, and it still didn’t seem done, I had no choice but to take it out.  That was a big mistake.  Even though I used a tooth-pick to test the center, when I cut into it, there was a big section that was still raw.  Oh well – we ate around it, and it tasted delicious – but definitely not blog worthy.

Not at all like this Triple-Chocolate Cake from Cooking Light.  This was my husband’s belated birthday cake, and boy was this spectacular.  The cake was so moist, but nice and light – and the filling – just amazing with the cake.  Do you know what the best part was?  The glaze on top.  I am not a huge frosting fan (unless it is cream cheese or marshmallow), and this glaze made the entire cake perfect.

So – the next time you are looking for a fool-proof chocolate cake recipe, look no further…this one is as close to perfect as you can get – the fact that it is a light version – is like icing on the cake (but a nice glaze instead).



  • 1 cup boiling water
  • 1/2 cup plus 1 tablespoon unsweetened cocoa, divided
  • 2 ounces bittersweet chocolate, finely chopped
  • Cooking spray
  • 1 3/4 cups granulated sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 3  large egg whites
  • 1/2 cup fat-free sour cream
  • 8 ounces cake flour (about 2 cups)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  • 1/3 cup fat-free milk
  • 1 tablespoon granulated sugar
  • 1 tablespoon cornstarch
  • Dash of salt
  • 4 ounces milk chocolate, finely chopped
  • 3/4 cup frozen fat-free whipped topping, thawed


  • 1/2 cup powdered sugar
  • 1/4 cup unsweetened cocoa
  • 3 tablespoons fat-free milk
  • 2 teaspoons butter
  • 1/8 teaspoon instant espresso granules
  • Dash of salt
  • 1 ounce bittersweet chocolate, finely chopped


Preheat oven to 350°.

To prepare cake, combine 1 cup boiling water and 1/2 cup cocoa. Add 2 ounces bittersweet chocolate; stir until smooth. Cool to room temperature. Coat 2 (8-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust pans with remaining 1 tablespoon cocoa.

Place 1 3/4 cups granulated sugar, 6 tablespoons butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed 1 minute. Add egg whites, 1 at a time, beating well after each addition. Add sour cream; beat at medium speed for 2 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined.

Divide batter evenly between the prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pans on wire racks. Remove from pans; cool on wire racks. Discard wax paper.

To prepare filling, combine 1/3 cup milk and the next 3 ingredients (through dash of salt) in a saucepan over medium-low heat; bring to a boil, stirring constantly. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add milk chocolate, stirring until smooth. Pour into bowl. Cover and chill. Uncover; fold in whipped topping.

To prepare glaze, combine powdered sugar and remaining ingredients in a saucepan over low heat. Cook for 2 minutes, stirring frequently. Place 1 cake layer on a plate. Spread filling over cake, leaving a 1/4-inch border. Top with remaining layer. Drizzle glaze over top of cake, spreading it out over edges.

For a printer-friendly version of this recipe, please click here:  Triple-Chocolate Cake

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French Potato Casserole with Bacon and Caramelized Onion

Boy do I miss Paris.  I miss the beautiful architecture, all the people on the streets, and most of all the food – what a great week we had.  Every time I go, I feel like I am closer to actually living there again.  Of course my older daughter, who loved every minute of our trip, starts getting nervous whenever I talk about moving.  I know it is not in the cards right now, but you never know what the future might bring.

So as you know, my husband is obsessed with his egg (BGE) – and every Sunday I look forward to his next project.  Lately he has been trying to do more than just the Sunday night meal – he might smoke some extra chicken breasts for tacos later in the week, some hot dogs for the kids, or the best idea – some bacon that I can use to cook with.  Bacon on the egg is something else.  Besides the way it sounds, it is just ridiculous.  The bacon cooks perfectly, with a wonderful smokey flavor – and since the fat just drips down, it is surprisingly not too greasy.  If you don’t have an egg, I’m sorry – try to find someone who does, and bring over some bacon.  You will thank me later.

So, what did I do with the last batch of bacon?  Your’e looking at it – and these potatoes were such a hit, I made this dish twice in a week.  The flavor of these potatoes were just incredible – between the bacon and the caramelized onions, these were outrageous.  I love how simple this is to make, and how healthy it is given the complex flavors.  Cooking Light definitely knew what they were doing when they posted this recipe.

So – until I am able to move to Paris, I am going to enjoy every minute of the egg.  The biggest issue with moving, is figuring out how to move the egg.  It is part of the family now, and what a nice addition it was.


  • 3 slices thick-but bacon, cut into 1/2-inch pieces
  • 1 large onion, halved and sliced thin
  • 1 1/4 teaspoons salt
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon pepper
  • 1 1/4 cups low-sodium chicken broth
  • 1 1/4 cups beef broth
  • 3 pounds Yukon Gold potatoes, peeled
  • 2 tablespoons unsalted buter, cut into 4 pieces


Adjust the oven rack to the lower-middle position and heat the oven to 425 degrees.  Green a 13×9-inch baking dish.

Cook the bacon in a medium saucepan over medium-low heat until crisp, 10 to 13 minutes.  Using a slotted spoon, transfer the bacon to a paper towel-lined plate.  Remove and discard all but 1 tablespoon of fat from the pot.  Return the pot to medium heat and add the onion and 1/4 teaspoon of salt; cook, stirring frequently, until the onion is soft and golden brown, about 25 minutes, adjusting the heat and adding water 1 tablespoon at a time if onion or bottom of pot becomes too dark.  Transfer onion to a large bowl; add bacon, thyme, and remaining 1 teaspoon of salt, and pepper.  Add broths to now-empty saucepan and bring to a simmer over medium-high heat, scraping the bottom of the pan to loosen any browned bits.

Slides potatoes 1/8-inch thick.  Transfer to the bowl with the onion mixture and toss to combine.  Transfer to prepared baking dish.  Firmly press down on the mixture to compress into an even layer.  Carefully pour hot broth over the top of the potatoes.  Dot the surface evenly with butter.

Bake, uncovered, until potatoes are tender and golden brown on edges and most of liqued has been absorbed, 45 to 55 minutes.  Transfer to wire rack and let stand for 20 minutes to fully absorb the broth before cutting and serving.

For a printer-friendly version of this recipe, please click here:  French Potato Casserole with Bacon and Caramelized Onion

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Chocolate Spice Bread

I have been living the sweet life in Paris for the past week, having an amazing time sampling pretty much all Paris has to offer.  Today was a bonus, as we were walking through The Grand Epicerie sampling different treats they had out to try.  I am in love with Paris. Don’t get my wrong, I love Seattle, but this is really where I belong.  Without my husband and younger daughter though, I am just not whole, so we are heading back tomorrow to join them in the wonderful city of Seattle, our home for now…  Who knows what life will bring in the future, but I know Paris will always be there for me to visit if nothing else.

Since it is my last day in Paris, I thought it was only fitting to post this incredible recipe that I found in David Lebovitz’s book, The Sweet Life in Paris.  I made this bread the other weekend – my husband’s birthday weekend.  Every year I make him a wonderful chocolate cake – usually something special.  This year though I was sick, and just not feeling well enough to do much of anything.  I couldn’t let his birthday go though without something chocolate – so I decided on this cake.  It was simple, and combined chocolate and cinnamon, his two favorite flavors.  This was a hit, the cake was dense and extremely delicious.  The best part was that it lasted for days – he had to go on a business trip the day after his birthday, and when he came back – it still tasted good.  Now that is a cake.

So, if Paris is not in your future, why not try this cake?  I love how the title says that it is a bread, which just means you can have an extra piece…


  • 7 tablespoons unsalted butter, cut into pieces, plus more for the pan
  • 7 ounces bittersweet or semisweet chocolate, coarsely chopped
  • 1-1/4 cup flour
  • 3 tablespoon unsweetened cocoa powder
  • 1 tablespoon baking powder (preferable aluminum-free)
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon whole anise seed
  • 2 large eggs at room temperature
  • 2 large egg yolks
  • 1/4 cup honey
  • 2/3 cup sugar


Preheat oven to 350 degrees F.  Butter a 9-inch round cake pan, line the bottom with a piece of parchment paper, and butter that as well.  Dust the insides of the pan with a bit of flour or cocoa powder and tap out any excess.  In a double boiler or a large, heatproof bowl set over a pan of simmering water, melt the chocolate and the butter together, stirring until smooth.  Let cool to room temperature.  Transfer to a large bowl.

In another bowl, sift the flour, cocoa, baking powder, cinnamon, ginger, cloves and salt.  Add the anise seed.   In the bowl of a standing electric mixer or with a handheld mixer, whip the eggs, yolks, honey, and sugar until thick and mousselike, about 5 minutes, on high speed.  Fold half of the whipped eggs into the chocolate and butter.  Then fold in the remaining egg mixture.
Add the dry ingredients one-third at a time, using a spoon to sprinkle them over the batter and folding until the dry ingredients are just combined.

Scrape the batter into the prepared pan and bake for 30-35 minutes, until the cake feels barely set in the center, but still moist.  Remove from the oven and let cool for 15 minutes.  Tap the cake out of the pan and cool completely on a rack.  Wrap the cake in plastic wrap and let stand at room temperature for 24 hours to let the flavors meld. Well wrapped, this cake will keep for about one week at room temperature, or one month in the freezer.

For a printer-friendly version of this recipe, please click here:  Chocolate Spice Bread

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Creamy Ranch-Style Dill Dip

So what do you do when you have 4 oz. of cream cheese left after making this?  Well, if you are like me, it sits in the refrigerator for quite a while, until I am able to get my act together and find something to do with it.  I actually didn’t have to look that far this time.  I happened to be looking through the recipes I had piled up in the pantry, and there it was.  It was almost fate – for multiple reasons.

My husband was away, and I was making dinner for the girls and I – a play on mac-n-cheese, which I will post soon – as it was quite good.  Since my husband is not a big pasta eater, whenever he goes away, that’s on the menu at our house.  My girls LOVE their father, and do not like it when he goes away, but knowing they will have pasta for dinner makes it a little more palatable.  So, back to the story – the mac-n-cheese was in the oven, and I was wondering what I should make for a vegetable.  I opened the vegetable drawer, and the carrots were staring at me – I knew it was the easy way out, but I was tired.  So I placed them on the counter, and then decided (because this is how I do things), to clean out the refrigerator and see what I had to get rid of.  I saw the big bunch of dill that I had used for the Matzo Ball Soup the other weekend, and the cream cheese I had used for the tomato basil soup.  I was just about to close the refrigerator, when I took the buttermilk and looked at the date on the carton – that went on the counter as well.  Then it hit me – I knew I had seen a recipe for a healthy ranch dressing in Cooking Light, and I was right – the amazing part was, it used all the ingredients that went on the counter to either use up or get rid of.  It was meant to be.

This ranch dip was delicious, so much so that I ate most of it.  My younger daughter who will not eat her salad without ranch was a big fan as well, but I hate to say she prefers the bottled version.  This was thicker, and more like a dip than a dressing.  The fresh garlic really gave it a nice kick, and the fresh dill gave it a wonderful flavor.  It gives me such pleasure not to waste food, especially in such a tasty way!!


  • 4 ounces 1/3-less-fat cream cheese, softened
  • 3 tablespoons nonfat buttermilk
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh dill
  • 1/2 teaspoon minced fresh garlic
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Combine cream cheese and buttermilk in a small bowl, stirring with a whisk until blended. Stir in remaining ingredients.

For a printer-friendly version of this recipe, please click here:  Creamy Ranch-Style Dip

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Grapefruit Pound Cake

My husband and I have been really into grapefruits lately.  Whole Foods has been getting these big Harbor Island grapefruits that are just incredible.  They are so amazingly sweet, and oh so juicy!  I swear I could easily squeeze a cup of juice from each one.  We have been waiting for the girls to go to sleep, and then we dig in.  You would think we were doing something scandalous, but no, just eating perfect grapefruits.  Since I am not a big fruit person, this is a really big deal for me.  I can basically go weeks without fruit and not miss it one bit, but these grapefruits are something else.

I saw this recipe in Cooking Light the other month, before we went on our grapefruit bingeing – and because we were enjoying them so much, I decided to make this cake.  Boy was I glad I did – I knew when I saw the ingredients that it was going to be good – adding cream cheese to just about anything makes it creamy and delicious, and the cake was no exception.  If you are not a big grapefruit fan, you will probably still love this – it is not an overpowering flavor, it comes out mostly in the glaze.  The cake was very moist, especially for a light cake, and had some dearth to it, like a good pound cake should.  I will definitely be making this again – as soon as I have an extra grapefruit lying around…


  •   Baking spray with flour
  • 9 ounces all-purpose flour (about 2 cups)
  • 1 teaspoon baking powder
  • 5/8 teaspoon salt, divided
  • 1 2/3 cups granulated sugar
  • 6 tablespoons butter, softened
  • 6 ounces 1/3-less-fat cream cheese
  • 2  large eggs
  • 1/4 cup canola oil
  • 2 tablespoons grated grapefruit rind
  • 1/2 teaspoon vanilla extract
  • 1/2 cup 2% reduced-fat milk
  • 1/2 cup fresh grapefruit juice
  • 1 1/4 cups powdered sugar


Preheat oven to 325°.

Coat a 10-inch tube pan with baking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well. Place granulated sugar, butter, and cream cheese in a large bowl; beat with a mixer at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, rind, and vanilla.

Add flour mixture and milk alternately to batter, beginning and ending with flour. Spoon batter into pan; bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack 10 minutes. Invert cake. Cool on rack.

Place juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes). Cool slightly. Stir in powdered sugar and remaining 1/8 teaspoon salt. Drizzle over cake.

For a printer-friendly version of this recipe, please click here:  Grapefruit Pound Cake

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Lebanese Peppers

My kids are turning into such adventurous eaters – I just love it.  I never thought I would be here, but I finally am.  I remember the early days when I actually had to make them a separate dinner every night – for one, they couldn’t stay up late enough to eat with us, but in addition, they never would have touched anything I put on their plate.  Unless it was plain meat with nothing else touching it or covering it, they wouldn’t go near it.  It even took a while for my girls to like pasta – but never with sauce.  I had to ease them into the cheese.

Well, life is much different now.  We all sit down to eat dinner together almost every night (unless my older daughter has a conflicting activity during dinner time, which seems to be happening more and more), and they almost always eat what I serve.  They don’t always like it, but they will always make a valiant effort.  I saw this recipe in Cooking Light, and I thought it would be something fun to make.  I told the girls that I was going to make stuffed peppers, and my little one was not overly excited.  I showed the picture to my older one though, and she immediately started explaining how she didn’t have to eat the pepper, it was just used as a cup to hold the rice mixture.  My little one bought it.  They of course had to come to the store with me and pick out four different colored peppers.  The funny thing is that the orange one actually turned yellow after it was cooked, otherwise it really would have made a colorful picture.  They both loved the filling – I must say, with some of the sauce on top, this was an incredible dinner.  My husband and I each ate our daughters peppers, which was probably overkill, but we couldn’t let them go to waste.  Someday I will even get them to eat the peppers…


  • 4  medium bell peppers (any color)
  • 1 teaspoon black pepper, divided
  • 1/2 cup fat-free, lower-sodium beef broth, divided
  • 1 cup cooked long-grain white rice, cooled
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 pound ground sirloin
  • 2 cups water
  • 1/2 cup chopped fresh parsley, divided
  • 2 teaspoons olive oil
  • 3/4 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 cup canned crushed tomatoes
  • 1/4 cup water
  • 1/4 teaspoon sugar
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper
  • 2 tablespoons plain 2% reduced-fat Greek yogurt
  • 4  lemon wedges


Preheat oven to 400°.

Cut tops off bell peppers; reserve. Discard seeds. Place peppers in a microwave-safe baking dish; cover with damp paper towels. Microwave at HIGH 6 minutes. Let stand 5 minutes.

Combine 1/2 teaspoon black pepper, 1/4 cup broth, and next 5 ingredients. Divide beef mixture among peppers; top with tops. Pour 2 cups water into dish; cover. Bake at 400° for 45 minutes. Sprinkle peppers with 1/4 cup parsley.

Heat a medium skillet over medium-high heat. Add oil to pan. Add onion; sauté for 8 minutes, stirring occasionally. Add garlic; sauté for 30 seconds. Add 1/2 teaspoon black pepper, 1/4 cup broth, tomatoes, and the next 4 ingredients; bring to a boil. Reduce heat; simmer 30 minutes. Stir in 1/4 cup parsley and yogurt. Serve with lemons.

For a printer-friendly version of this recipe, please click here:  Lebanese Peppers

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Matzo-Almond Roca

I am very frustrated right now…I have been typing away for a while, I hit the save button, and there it went – everything I typed was gone.  I am SO FRUSTRATED!!!

Ok, I will try to calm down as I try to recreate this post.  I was really on a role, and now my mind is blank.  It is time for me to post my annual Passover recipe, although I am not sure anything can top my grandmother’s Matzo Ball Soup – this actually comes close.  But before we get to that…let’s talk about what we call today in our house – Bunny Day!!!

My younger daughter is OBSESSED with bunnies.  It all started when she was born, and a good friend of my mother’s sent her some things from this darling store north of Seattle, called Bunnies by the Bay.  They actually sell their stuff all around the country (my mother’s friend lives in Tennessee), but it is a local business for us.  She sent her a bunny blanket which is her favorite bedtime buddy, best friend, and the one thing she goes to when she is sad.  Her whole world now revolves around bunnies – so you would understand when she received an invitation to a Bunny Birthday Party, that her head just about exploded.  At this birthday party, each girl got to hold their very own bunny for the entire party – she could hardly contain herself.  Needless to say, it was one of the best days of her life.  Even though we don’t celebrate Easter, she wore her bunny ears all day today to celebrate.

So, back to Passover.  There are not many Passover recipes that warrant you to drop everything and run to the kitchen.  This happens to be one.  My neighbor introduced me to this recipe years ago – she is a fabulous cook, and always has such perfect recipes for the holidays.  She made a batch of these, and I fell in love.  I am telling you – you do not have to celebrate Passover to enjoy these babies.  A few years ago, she sent me this…the first blog post I ever read.  It was after I read this post, that I started thinking about creating my own blog.  So please enjoy my other favorite Passover recipe – I only wish my grandmother was still alive so I could share it with her – she would have loved it.  All you need is some Matzo Ball Soup and some Matzo-Almond Roca – who needs anything more than that?


  • Nonstick vegetable oil spray
  • 5 sheets matzo
  • 1 3/4 cups sugar
  • 3/4 cup butter or margarine
  • 1/4 cup honey
  • 1/3 cup sliced almonds, lightly  toasted
  • 5 ounces semisweet or bittersweet chocolate  (do not exceed 72% cacao), melted
  • 1 1/2 teaspoons coarse sea salt


Line a rimmed baking sheet with parchment paper; coat with  nonstick spray. Place matzo on sheet in a single layer, breaking as needed and  overlapping slightly, leaving no gaps.

Stir sugar, margarine, honey, and 1/4 cup water in a heavy  saucepan over low heat until sugar dissolves. Increase heat  to medium-high and  boil without stirring, occasionally swirling pan and brushing down sides with a  wet pastry brush, until caramel is a deep amber color, 13–15 minutes. Pour  caramel evenly over matzo. Immediately sprinkle almonds over. Let cool.

Drizzle melted chocolate over caramel. Sprinkle salt over. Let stand until chocolate sets, about 30 minutes. Break into pieces.

For a printer-friendly version of this recipe, please click here:  Matzo-Almond Roca

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Roasted Pineapple with Honey and Pistachios

I came into work a little later today, my husband was travelling, and I needed to get the kids off to school.  I like to be the first person at work in my area, with only the security guards wandering around – and when I am not, it usually throws off my entire day.  This morning, when I finally did get in, everyone was there, and my boss mentioned that she had donuts in her office.  It is not often that we have sweet treats like that in the morning, and I figured it would be nice to have with my tea. It turns out, one of my co-workers went to a new donut shop near her house and brought them in for all of us to try.  These were no ordinary donuts, they were basically like cupcakes in the shape of donuts.  I cut off a tiny taste of about 4 kinds, and they just about did me in for the rest of the day.  The universe was already a bit off by me coming in so late, but those donuts were just too much…talk about over the top.  I was craving fruit for the rest of the day – which if you know me, does not happen very often.

I grew up in a house that was against fruit for some reason.  My grandmother pushed fruit on my mother to the extreme, so in revolt, my mother banned it from the house.  Ok, not exactly, but I swear I can hardly ever remember seeing it when I was growing up.  On the other hand, when I would visit my grandmother, it was a course at every meal.  Don’t forget the fruit!  My husband has had to train me over the years to purchase fruit for the house – he sometimes will make a special trip to the market just so there is enough, and it always has to be fresh.  My girls love fruit – especially berries – so I am definitely the outlier of the house when it comes to this part of the food pyramid.

I saw this recipe in Bon Appetit, and I thought my family would be proud of me.  It would satisfy my need to make something, but in the end, we are talking about fresh fruit.  It was certainly a big hit – I loved the yogurt on the side – the pineapple was so sweet, it was a welcome accompaniment.  I didn’t end up pouring more syrup on the top, because it didn’t need it.  I ended up using the extra syrup on top of the extra plain yogurt – delicious.  So – if you are in the mood for something sweet, and want to feel like you are being healthy – here is the perfect dessert for you.  Then you can wake up the next morning and stop for a red velvet donut…


  • 1/2 cup(packed) dark brown  sugar
  • 1/2 cup orange juice
  • 3 tablespoons honey
  • 1 medium ripe pineapple, peeled, cored, cut lengthwise into 8  wedges
  • 1/4 cup crème fraîche or  yogurt
  • 1/3 cup natural unsalted pistachios, coarsely  chopped
  • 2 tablespoons torn fresh mint  leaves


Preheat oven to 450°. Line a large rimmed baking sheet with  parchment paper. Stir first 3 ingredients in a large bowl until sugar dissolves.  Add pineapple; toss to coat.  Let marinate, tossing occasionally, for 10  minutes. Place pineapple, one flat side down, on prepared sheet; reserve  marinade.

Roast pineapple for 15 minutes. Turn, brush with marinade, and  roast until tender and caramelized, 10–15 minutes. Drizzle remaining marinade  over; let cool slightly.

Divide pineapple among plates. Spoon crème fraîche alongside.  Garnish with nuts and mint.

For a printer-friendly version of this recipe, please click here:  Roasted Pineapple with Honey and Pistachios

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