You don’t need a dehydrator to make your own dried fruit. I will show you How to Make Oven Dried Pineapple so that you can enjoy this sweet and healthy treat.
I always thought I needed a dehydrator to dry my own fruit. Every time I contemplated getting one, I looked at the size of it and realized that I had no place to store it, let alone the counter space to use it. So, my dream of making my own dried fruit came to an end. Until, that is, I figured out how to do it in my oven.
The first time I tried dried pineapple was in this Hawaiian style granola I made with macadamia nuts, coconut, oats, and dried mango, pineapple, and banana. Sounds good, right? I was oh-so good. It was at that moment that I realized dried pineapple is an incredibly delicious snack. Some fruits don’t dry well in my opinion. Pineapple does. You must make sure you start out with a perfectly ripe pineapple. You can tell when it’s ready by the color (it should be more yellow than green) and it’s scent (the bottom should smell wonderful).
Once you slice off the exterior and cut your pineapple into thin slices, you need to get rid of the core in the middle. You can just use a knife, but as I was rummaging through my utensil drawer I realized that this metal frosting tip would be perfect, and it was.
Simply lay them in a single layer on your lined baking dish. I actually had two more slices than what you see here but I couldn’t resist and had to eat them fresh. I make no apologies.
The end result is perfectly chewy, naturally sweet, tart and tangy nature candy!
These are so chewy and sweet and delicious that I’m willing to bet that your kids (the younger ones, at least) will believe they are candy if that’s what you tell them. If you do, please come back and let me know if they fell for it!
If you’re looking for a interesting take on a classic summer recipe, this Dessert Cowboy Caviar looks just like the original but tastes nothing like it!
Have you ever had Cowboy Caviar? My guess is you have even if you didn’t know what you were eating was Cowboy Caviar. If you don’t know what Cowboy Caviar is, allow me to tell you. It’s basically an appetizer or side dish made from beans, tomatoes, corn, avocado, and cilantro. You serve it up cold and it makes a great addition to any summer potluck.
Well, I wanted to get a bit crazy and make something that had the look and feel of Cowboy Caviar but tasted nothing like it. I’m happy to say this recipe was a total success.
In order to go for the look and feel of Cowboy Caviar, but to make it into a dessert, I made the following substitutions: dark chocolate chips for the black beans, kiwi for the avocado, strawberry for the tomato, banana for the corn, the blueberries ended up looking like olives (an unintentional win), and I used fresh mint in lieu of cilantro. I held all the flavors together with my secret ingredient – lemon curd.
I served this lovely treat up with some cinnamon pita chips. Not only did it end up looking exactly as I had envisioned, it tasted even better than I had hoped!
This post first appeared over at Real Housemoms where I’m a contributor.
I can’t wait for summer to get here. Not just because these berries would cost a fraction of what I just spent on them (totally worth it, mind you), but Pacific Northwest berries are the best in the world. If you don’t live around these parts, I’m not saying the fruit grown where you live is bad. I’m just saying that there is nothing better than an Oregon berry. Trust me on this one.
This time of year, we celebrate the outdoors with our friends and families. I’m sharing 10 Picnic Salads Perfect for Potlucks that everyone will love!
10 Picnic Salads Perfect for Potlucks – try saying that ten times fast! You guys, I can’t begin to tell you how giddy I am that summer is here! Just a few more weeks of school and then we have an entire season of long hot days, the swimming pool, BBQs, camping adventures, fireworks – you name it! Without fail, our summer calendar seems to fill up, and we’re not even that social! I mean, during the winter months its almost like we go into hibernation. There’s something about summer that just makes us want to savor every single second of sunshine and fresh air. Perhaps its my body’s way of trying to absorb as much vitamin D as possible before the skies turn grey and dump non-stop rain for six months. I’m a huge sucker for potlucks and I love to try all the different kinds of picnic salads that seem to appear. You can throw anything together to make an awesome picnic salad for a potluck – from fruit to pasta to potatoes to a green salad, these outdoor gatherings always have something for everyone!
Damn Good Fruit Salad | Self Proclaimed Foodie
Chicken Caesar Salad | Foodness Gracious
Creamy Taco Pasta Salad | Real Housemoms
Chicken Caesar Pasta Salad | From Valerie’s Kitchen
Tex-Mex Taco Salad | Around My Family Table
Easy Fruit Salad | Mommy Hates Cooking
Spinach Berry Salad | Eazy Peazy Mealz
Creamy Chipotle Pasta Salad | Love Bakes Good Cakes
Pasta Salad | Mandy’s Recipe Box
Greek Salad Quinoa Bowls | Wine and Glue
Spring is a time for cooking delicious food using ingredients like spring vegetables and citrus, so you will love these 30 Recipes Perfect for Spring.
I love cooking, and I love the changes in food each season brings. Summer is a time that’s filled with grilling, fresh salads, no bake desserts, and preserving that wonderful produce for later times. Fall is all-about-apples and then quickly turns into all-about-pumpkin. Of course you can’t forget the greatest cooking holiday of all – Thanksgiving. Winter cooking has a split personality – it starts off with nothing but naughty sweets like cookies and fudge and in an instant turns into crazy healthy with the occasional game day appetizer thrown in. Finally, we end up right where we are now – at the beginning of spring. Yes, there are all sorts of fun things to make this time of year from naughty treats made with girl scout cookies to specialties served on St. Paddy’s Day to anything and everything made with spring vegetables and citrus. No matter what time of year it is, there are always wonderful things to make in the kitchen, and below you’ll find tons of great ideas to keep you busy until summer!
Eating Blueberry Peach Crisp for dessert is just like eating the most delicious oatmeal cookie you’ve ever had with the added benefit of warm summer fruit!
I’m not sure this has ever been properly defined, but I’ve always interpreted a Crisp to be made with oats and a Cobbler to be made without oats. Is that how you see it as well? If given the choice, I’ve always preferred a fruit cobbler over a crisp. There’s just something extra naughty about the non-oat version of this summer time dessert that pleased me. If you’re worried that the addition of oats with all that fruit might make this more of a “healthy” dessert, well, don’t worry. There’s plenty of butter and sugar to dismantle that thought. Despite my preference for my non-oat version, I thought this dessert was absolutely delicious, as did my entire family. And when you serve it warm with scoop of vanilla bean ice cream – pure heaven.
To make a good cobbler, you must have good fruit, and boy does this beautiful state of Oregon deliver. I bought a HUGE box of peaches to can (hopefully I can actually take photos next time so that I can share how I do that with you) but I couldn’t not make a dessert with all of that beautiful stone fruit. I’ve always thought peaches pair extremely well with berries, plus the color contrast is pleasing to me, so I tossed in fresh blueberries as well. Of course, using frozen fruit is always an option.
Next comes the buttery-sugary-oat topping. I’m not lying when I tell you that I could probably eat a bowl of that stuff – raw. I’m kinda crazy like that. This time, though, I showed some restraint and allowed it to cook on my dessert.
This perfectly sweet Fruit Salsa with homemade Cinnamon Chips will be loved by all and is a fantastic treat that can be served as an appetizer or dessert.
Now, this fruit “salsa” is nothing like your typical salsa, meaning it is not spicy. It is pretty much how I make my fruit salad. I just call it fruit salsa because I cut the fruit up super small so that you can scoop it up with a cinnamon chip, just like you would your typical chips and salsa. You can use any fruits you want, but I always recommend picking fruits that you know would go well together. For example, chopped up grapefruit would be pretty awful in this mix. As you can see, I used all sorts of delicious fruits – boysenberry, banana, peach, blueberries, mango, raspberries, kiwi, and blackberries. I like to toss in tiny pieces of fresh mint because it tastes incredible but also adds to the “salsa” look. The secret ingredient that ties it all together is a spoonful of lemon curd. Once you mix this stuff into any fruit salad, you’ll never go back.
Next I made my cinnamon sugar tortilla chips. I kinda winged it here but they turned out really well. I just slathered butter on both sides of flour tortillas, cut them into triangle shapes, sprinkled cinnamon and sugar on top, then broiled on low until they were golden brown. Delicious!
The result is a fresh and beautiful treat that can be served as an appetizer or dessert. In fact, I set this out on the table during dinner last night and told the kids they couldn’t have any until they ate their dinner. I prefer to use visual aids as motivation because they work!
Looks good, doesn’t it? I bet you’re wishing you could reach into your screen right now.
This easy to make smooth and creamy Cheesecake Fruit Dip has just enough sweet and has a secret ingredient that will have everyone begging for more.
The first time I was introduced to this fruit dip was a few years back when my sister-in-law brought it over for dinner. I remember hovering over it, eating way more than I should, trying to pass it off as healthy because I was eating fruit. As much as you might want to think its as healthy as eating a nonfat plain greek yogurt, its not. But its so freaking good. Now, I remember her telling me she mixed in powdered sugar. I did not put any additional sugar in this fruit dip – I wanted the sweetness of the dip to be mellow so that the natural sweetness in those lush red strawberries would shine through. The homemade marshmallow creme, of course, is full of plenty of sweet and mellows out quite beautifully when mixed with the heavy cream and the whipped cream cheese.
I called this Cheesecake Fruit Dip because it reminds me of the most rich and decadent cheesecake I’ve ever made which happens to have both cream cheese and heavy whipping cream. Mmmmm… cheesecake.
The secret ingredient? Oh. You want to know what it is, do you? Well, in addition to adding some wonderful homemade vanilla extract, which I believe is necessary in most recipes, the secret ingredient that really gives this fruit dip that “wow” factor is a quarter teaspoon of pure almond extract. I just love that stuff and a little goes a long way. A word to the wise – you may want to make a double batch of this stuff so that you can get your fill before all your guests arrive and you can act civilized while they worry about what they look like while pigging out on this stuff.
There is no better way to celebrate the longer and warmer days than to enjoy a delicious, tart yet perfectly sweet, Summer Berry Pie with friends & family.
My friend Mindy, you know – the one who won Chopped, of Decadent Creations made this pie for me to share on my blog. I’ll mention chopped every time I mention Mindy because I’m just so damn proud of her. She kinda rocks my world and everything she has ever made has been beyond delicious, this pie being no exception.
Nothing quite says summer like a summer berry pie. The first time I bake a berry pie each year, its like a celebration. Especially when living in Oregon, making it through a damp dark winter is quite the emotional feat, and there’s no better way to celebrate than with food.
The foundation of any good pie starts with an outstanding all butter pie crust. This crust, just like homemade biscuits, is more about the process and technique than it is about throwing something together. When done properly, though, the flaky layers are absolute heaven.
Berry pie is just fabulous. Berries have such a natural balance of both sweet and tart. Their juices explode during the cooking process and absorb into the crust. Throw a scoop of vanilla bean ice cream or homemade whipped cream on top and you will think you’re in heaven.
Just look at those beautiful flaky layers and the vibrant color. Exquisite, to say the least.
This weekend officially marks the opening of strawberry picking season here in Oregon and it will soon be followed by raspberries, blueberries, and blackberries. I can once again go picking and replenish the stock in my freezer that I use year round for delicious smoothies and drinks.
Have I motivated you to make your first summer berry pie of the season? Let me know how it turns out!
Well hello there. I've given myself the title of Self Proclaimed Foodie because of my love and undying devotion to all things food. I created this blog to share my passion with you. If you're visiting my site, that must mean that you love food too. Foodies unite! Learn More →