Recipe Review

This 2-ingredient white chocolate fudge with sweetened condensed milk was incredible. The flavor was sweet and milky, the vanilla extract really taking the dessert to the next level. Although you might think it would be overly sweet, it actually wasn’t—in fact, it was just right. The texture was firm when touched yet soft when chewed, exactly what you’d want with fudge. I know it sounds weird, but the taste and texture reminded me of vanilla ice cream, so if you like the classic frozen treat, you’ll love this fudge.

Honestly, my only complaint of the recipe is that adding the vanilla extract turned the bright white color to more of a creamy beige—that’s not necessarily a bad thing, but if presentation is important to you, leave the vanilla out or use a clear version—just be aware that clear vanilla is synesthetic, so it’ll taste slightly artificial. Honestly, I think sacrificing the pure white color to enhance the flavor is worth it, so I still recommend going with real vanilla extract for an truly old-fashioned taste.

White Chocolate Fudge with Sweetened Condensed Milk FAQs

More Fudge Recipes

If you liked this white chocolate version, take a look at some of my other fudge recipes:

Sweetened Condensed Milk Fudge – Made with dark chocolate, this is a super simple classic fudge.

Peanut Butter Fudge with Sweetened Condensed Milk – If you like peanut butter, you’ll love this.

Strawberry Fudge with Sweetened Condensed Milk – Both freeze-dried fruit and Jell-O are used to make a “strawberries and cream” flavor that’s absolutely irresistible.

The post White Chocolate Fudge with Sweetened Condensed Milk appeared first on ParnellTheChef.

Recipe Review

I really liked how this pie turned out. As expected, it was light and fluffy–exactly how the filling of a custard should be. I thought the level of sweetness was just right, as was the amount of cinnamon and other spices–I like my pumpkin pie to be moderately spiced, so for me it was perfect. And of course, since there was no crust, there were a lot fewer calories, so I didn’t feel as weighed down after having a slice. Although I wouldn’t call this “healthy” or “low-calorie,” there’s no doubt that it’s lighter than the traditional version, so making pumpkin pie without crust is a great option for people who want to cut down on the fat and calories without sacrificing the classic Thanksgiving flavor and texture.

Crustless Pumpkin Pie with Condensed Milk FAQs

More Pumpkin Recipes

If you liked this dessert, be sure to take a look at some of my other fall holiday recipes featuring pumpkin:

Pumpkin Dump Cake with 3 Ingredients – Pumpkin pie filling, cake mix, and butter form the base of this easy Thanksgiving dessert.

The post Crustless Pumpkin Pie with Condensed Milk appeared first on ParnellTheChef.

Can You Make Peanut Butter Fudge with Sweetened Condensed Milk?

Yes! As shown in my traditional fudge with sweetened condensed milk recipe, it’s possible to make high-quality homemade candy by melting condensed milk and chocolate chips together in the microwave.

I absolutely love peanut butter, especially in desserts, so I looked into creating a peanut butter fudge recipe with sweetened condensed milk with my Parnell The Chef touch–and I’m glad I did because this fudge turned out great. In fact, it was one of the best things I’ve made in a long time.

Peanut Butter Fudge with Sweetened Condensed Milk Ingredients

My peanut butter fudge with sweetened condensed milk recipe is easy because it has just 3 ingredients:

Sweetened Condensed Milk – 1 14 oz can

Peanut Butter – 1/2 cup ( I used creamy, natural, no-stir)

White Chocolate Chips – 1 11 oz bag

Optional:

Vanilla – 1 teaspoon

Salt – 1/8 teaspoon

Tools:

Microwave-Safe Bowl – For melting the ingredients together.

Large Spoon – For stirring the ingredients.

Loaf Pan – The mold for hardening the fudge.

Plastic Wrap or Wax Paper – To line the mold so the fudge comes out more easily.

What Type of Peanut Butter Should I Use?

You can use almost any type of peanut butter: creamy or crunchy, natural or conventional. However, DO NOT use natural peanut butter with oil separation. I’m not sure why, but this type of peanut butter doesn’t usually work well in recipes.

Instead, use no-stir peanut butter. If you’re concerned about hydrogenated oils and trans fats, do what I did an opt for natural no-stir peanut butter. And if the ingredients list says “roasted peanuts,” that’s even better–it’s going to be super flavorful.

How to Make Peanut Butter Fudge with Sweetened Condensed Milk

Learning how to make 3-ingredient peanut butter fudge with condensed milk is easy. Just follow a few, simple steps:

Line a Mold with Plastic Wrap

This fudge recipe goes fast, so one of the best tips I can give you is to make sure you line a mold with plastic wrap before your start–he fudge hardens quickly, so your mold needs to be ready from the start.

Combine the Ingredients (except the vanilla–if using)

The first step is to combine all the ingredients to a safe bowl. If using vanilla extract, wait until after microwaving the ingredients together.

Microwave the Ingredients in 30-Second Increments, then Stir

Once all the ingredients are combined in the bowl, put the bowl in the microwave and heat on high, uncovered, for 4, 30 seconds (a total of 2 minutes). After each increment, take the bowl out of the microwave and stir the ingredients to make sure everything melts together evenly.

Stir Thoroughly at the End

After microwaving the sweetened condensed milk, white chocolate chips, and peanut butter together for a total of 2 minutes, take it out of the microwave and stir thoroughly. Although some of the white chocolate chips may not be completely melted, stirring well will help them melt.

If Using, Add the Vanilla Extract

Now that you’re done microwaving the fudge, it’s same to add the vanilla extract, if you’re using it.

Pour the Fudge into the Mold

Once everything is mixed together thoroughly, pour the fudge into the plastic-lined mold as soon as possible. This fudge hardens quickly, so it’s important to get it into a mold as soon as possible.

Harden the Fudge

Let the fudge sit in the refrigerator for at least 4 hours so the fudge can harden.

Serve

Time to serve and enjoy!

Peanut Butter Fudge with Sweetened Condensed Milk FAQ’s

How Many Pieces of Fudge Does this Recipe Make?

If made in a regular loaf pan and cut in 1-inch pieces, this recipe should make about 30 servings that are big enough for 2-3 bites: enough for you to get a good taste without crashing from a sugar rush.

Can I Use Crunchy Peanut Butter?

Yes! While the fudge won’t be as smooth and creamy, you can definitely use crunchy peanut butter if you want a bit more texture.

Can I Used Low-Fat / Fat-Free Sweetened Condensed Milk?

No. Although I haven’t tried this recipe with low-fat or fat-free condensed milk, my guess is that the lack of saturated fat would mean that the fudge would have more difficulty holding its shape. Additionally, it wouldn’t taste as rich: that’s why I recommend using the regular, full-fat version for this recipe.

Can I Make this Recipe on the Stovetop?

Yes! You can definitely make this recipe on the stovetop without making any adjustments to the ingredients: simply pour the ingredients into a saucepan over medium heat and stir to combine.

Should Peanut Butter Fudge Be Refrigerated? *

Yes! Refrigeration helps harden this fudge–if kept out on the counter for a long period of time, it will still hold its sharp, but it’s be as firm.

How Long Does Peanut Butter Fudge Last? *

Peanut butter fudge with sweetened condensed milk will last 1 week if kept in an airtight container in the refrigerator. It may even keep for 2-3 weeks, but after that, the quality will start to decline.

Can You Freeze Peanut Butter Fudge? *

Yes! Freeze the peanut butter fudge by cutting it into individual servings, placing the pieces into a plastic bag, and then putting the bag into the freezer. When you want to serve the fudge, take however many pieces you want out of the freezer and put them in the refrigerator for about 2 hours so they can thaw.

Why Did My Fudge Not Get Hard? *

With this particular recipe, it’s probably because the fudge didn’t have enough time to chill. As stated above, I would allow this fudge to sit in the refrigerator for 4 hours so it can set fully before cutting.

Peanut Butter Fudge with Sweetened Condensed Milk Recipe Variations

If you liked this white chocolate version, you might also want to try:

Dark Chocolate – Amanda at RecipesWorthRepeating.com has a chocolate peanut butter fudge with semi-sweet chocolate chips recipe you should definitely try.

Milk Chocolate – If you’re not a fan of the bitterness of dark chocolate, using a bag of milk chocolate would give you the rich chocolate flavor you want with a bit more sweetness.

More Sweetened Condensed Milk Fudge Recipes

If you’re looking for more easy sweetened condensed milk fudge recipes, I have some more for you:

2-Ingredient Chocolate Fudge – This is another simple microwave recipe that is great for the holidays.

Easy Strawberry Fudge – This treat has all the fruity flavor of strawberries in a fudgy texture: I love it!

White Chocolate Fudge – A bit of vanilla extract makes this easy microwave fudge taste like ice cream.

Peanut Butter Fudge with Sweetened Condensed Milk Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Peanut Butter Fudge with Sweetened Condensed Milk appeared first on ParnellTheChef.

Why Make Pineapple Sauce For Ham?

As I explain in my ham with pineapple and cherries recipe, ham and pineapple is a classic combination. Not only is a baked ham decorated with golden yellow pineapple beautiful, but the sweetness and tartness of the fruit also helps to balance out the strong flavors of the cured ham.

Although baking your ham with pineapple rings definitely helps to balance out the flavor, making a separate pineapple sauce for ham allows you to add even more fruity flavor. If you’ve made oven baked ham before and wished you had added more pineapple, then you definitely need to try this sauce recipe.

Pineapple Sauce For Ham with Fresh vs. Canned Pineapple

If you do an Internet search, you’ll find that recipes for pineapple sauce with crushed pineapple are far more common than recipes with canned. Although crushed pineapple or canned rings is convenient, it’s not as flavorful as fresh or frozen. With that in mind, I wanted to invent a recipe for pineapple sauce with fresh pineapple so that the sauce would be as flavorful as possible.

Will Pineapple Sauce with Fresh Pineapple Make Ham Mushy?

No! Cooking pineapple destroys the enzyme that can make pineapple mushy.

Baked ham with pineapple is a classic, but almost all recipes call for using canned pineapple since fresh pineapple contains the enzyme bromelain that can make ham mushy. If you’re worried that his fresh pineapple sauce will make the ham mushy, don’t worry: a Dole.com canned pineapple FAQ page explains that the heating process used in canning pineapple destroys the bromelain.

Since heating destroys bromelain, you don’t have to worry about the pineapple sauce making your ham mushy. Besides, this sauce is meant to be served on the side, so it won’t be in contact with the meat for very long, anyway.

Can I Use Frozen Pineapple to Make The Sauce?

Yes! If a recipe calls for cooking or baking with fresh fruit, you can almost always use frozen. Since this sauce is cooked, you can use frozen pineapple instead of fresh pineapple: that’s what I did in the video.

Why Make Pineapple Sauce for Ham Without Mustard?

Many recipes for pineapple sauce, such as the one by Rodney of HotRodsRecipes.com, call for adding mustard. The tanginess in the vinegar, like lemon juice in a fruit cobbler, helps bring out the fruit flavor.

However, since I really like using lemon in fruit pies and cobblers, I wanted to make pineapple sauce for ham without mustard. Instead, I used lemon juice and lemon zest, and I really enjoyed the results. If adding mustard to pineapple sauce sounds odd to you but you still want the benefits, add some lemon.

Pineapple Sauce for Ham with Fresh Pineapple Ingredients

My pineapple sauce for ham with fresh pineapple but without mustard recipe has just a few ingredients:

Fresh Pineapple (or Frozen) – 1 lb (454g), about 2.5 cups.

Sugar – 2/3 cup white sugar (140g). Although you could use light brown sugar, white sugar will help preserve the golden yellow color that you’d expect a pineapple sauce to be.

Water – 1/2 cup (120g). In the video I started out with 1/4 cup (60g), but after adding the cornstarch slurry, I felt like the sauce still had a slight cornstarch taste. I then added another 1/4 cup of water and cooked the sauce another 5 minutes, and that helped a lot–so start with 1/2 cup of water.

Lemon Juice – 1 Tablespoon

Lemon Zest – 1 teaspoon–honestly, in the video I may have used about 1.5 teaspoons, but 1 teaspoon of zest should be enough. If you don’t have zest, substitute 1/2 teaspoon extract.

1/8 teaspoon salt – Salt helps to balance out the flavors.

For the Cornstarch Slurry:

Cornstarch – 2.5 Tablespoons (25g)

Water – 2.5 Tablespoons (25g). Usually, when I make cornstarch slurries I use equal parts cornstarch and water.

How to Make Pineapple Sauce for Ham with Fresh Pineapple

Learning how to make pineapple sauce for ham with fresh pineapple but without mustard is easy:

Cut Up The Pineapple

The first step in the recipe is cutting up and measuring the pineapple. I used 1 pound of pineapple, which is about 2.5 cups, maybe a little less. Although it’s best to cut the pineapple into chunks of about equal sizes, you don’t have to be exact since you can break up the chunks with a spoon as the sauce cooks.

When I made the recipe for the video, I cut up a pineapple ahead of time and froze it. Whether you cut up a fresh pineapple right before making the sauce or use frozen, it doesn’t matter.

Place the Pineapple In a Pot with the Other Ingredients

Place the cut up pineapple into a pot and add the sugar, lemon juice and zest, salt, and water (I recommend a total of 1/2 cup). Don’t add the cornstarch slurry at this point.

When I made the recipe for the video, I cut up a pineapple ahead of time and froze it. Whether you cut up a fresh pineapple right before making the sauce or use frozen, cut up a pineapple and then freeze it, or use storebought frozen pineapple, you can still make this recipe.

Bring to a Boil

Once everything–except the ingredients for the slurry–are in the pot, bring the pot to a boil. In the video I say to use medium heat, but I’ve used high heat to bring the pot to a boil before, and it was perfectly fine.

As previously stated, you can definitely use frozen pineapple to make this sauce. The only difference is that it’ll take longer to come to a boil.

As the pineapple, sugar, and other ingredients start to come to a boil, use a wooden spoon to break up the large chunks into smaller pieces to give the sauce a smoother texture. If the pineapple chunks are frozen together, use the spoon to break them apart as the fruit thaws out.

Continue Cooking on Medium Heat

Once the pineapple sauce comes to a boil, cook on medium heat for another 10 minutes, stirring constantly as you use your spoon to crush the chunks. For a chunkier sauce, don’t break up the chunks as well–honestly, you have a lot of control over the texture of the final sauce.

Add a Cornstarch Slurry to Thicken the Pineapple Sauce

After 10 minutes of continued cooking, make the cornstarch slurry off to the side. Add the slurry to the pineapple sauce, making sure to stir it in very well.

Cook for an Additional 5 Minutes

Although adding the cornstarch slurry will thicken the sauce within 60 seconds, I recommend that you continue cooking the pineapple sauce for another 5 minutes on medium heat, stirring constantly. The extra time over heat helps to cook out the slight cornstarch flavor that the sauce would have otherwise.

Serve the Pineapple Sauce

Now that the pineapple sauce is ready, it’s time to serve. I recommend letting it cool down for a few minutes before serving.

How to Serve Pineapple Sauce For Ham

This is how I recommend using this pineapple sauce:

Baked Ham – As stated above, I served this with slices of baked ham, and it was phenomonal.

Ham Steak – If you feel like your ham steak needs a little something, this sauce would be perfect.

Chunky Pineapple Sauce for Ham

Although the pineapple in the finished sauce has the texture of crushed pineapple, you can easily use this recipe to make chunky pineapple sauce for ham. Simply refrain from breaking up the pineapple so much while it’s cooking, making sure to leave a few large chunks.

If I’m Going to Serve the Sauce with Baked Ham, When Should I Make the Sauce?

If you want your sauce to be lukewarm when served, I recommend that you start making the sauce about 15 minutes before taking the ham out of the oven. With about 30 minutes to get the ingredients together, cook the sauce, and then give it time to cool off, that’s just enough time to let the ham finish baking in the oven and then letting it rest for 15 minutes.

Why Do I Have to Keep Cooking the Sauce After Adding the Slurry?

I recommend continuing to cook the sauce for an extra 5 minutes to cook the cornstarch flavor out of the sauce. While you could add slightly less cornstarch (and thus use slightly less water to make the slurry), my guess is that the sauce needs a bit more time if you don’t want the cornstarch to be perceptible.

Even though I don’t continue cooking my cobbler fillings after adding the cornstarch, I not only use more fruit but also bake the filling inside the cobbler. Baking the cobbler in essence continues cooking the filling, so my guess is that simply using less cornstarch might not solve the problem.

How to Store Pineapple Sauce For Ham

To store your pineapple sauce for ham, place it in a sealed container and keep it in the refrigerator.

How Long Does Pineapple Sauce Keep?

If kept in a sealed container in the refrigerator, the pineapple sauce should keep for up to 1 week.

Can I Make Pineapple Sauce For Ham In Advance?

Yes! You can make this pineapple sauce for ham up to 2-3 days in advance. In fact, making it the day before Christmas or Easter is one less thing to do on the holiday. Although I think it’ll keep for a week, it might start to lose flavor after 3 or 4 days, so you don’t want to make it too far in advance.

Can You Freeze Pineapple Sauce For Ham?

Potentially, but I wouldn’t recommend it. Freezing and then thawing the sauce might make it watery, so I wouldn’t risk it. If you try this, let me know!

Can I Thicken the Pineapple Sauce with Flour Instead of Cornstarch?

Yes! But I don’t recommend it. If you’re going to thicken the sauce with flour, I would use twice the amount–5 Tablespoons. When making the slurry, increase the water to 5 Tablespoons, too. The rest of the recipe should be the same.

Even if thickening the pineapple sauce with flour instead of cornstarch is possible, I don’t recommend it. Flour-thickened pies, cobblers, and sauces look cloudy, and it’s hard to cook out the flour flavor totally. Flour will work in a pinch, but I think that the recipe will turn out better with cornstarch.

A Chef’s Review

My pineapple sauce for ham with fresh pineapple but without mustard recipe was a bit success. The sauce had the sweet and tart that you’d expect, and it complemented the baked ham very well. The lemon really helped bring out the fruit flavor, so I highly recommend adding it.

After cooking the sauce an extra 5 minutes, there wasn’t any trace of cornstarch, so that isn’t a concern. I also really liked the texture. The pineapple bits were small enough for a piece to be in every bite, and the thickened juice spread out nicely on slices of ham. If you’re looking for a sauce to complement your Christmas or Easter ham, or to top a ham steak, this recipe is for you.

Possible Changes to the Recipe

I was very satisfied with how this recipe turned out, but one day I’d like to try:

Crushed Pineapple – Although not as flavorful, crushed pineapple would make this recipe super easy.

Brown Sugar – Even though the sauce wouldn’t be yellow, I think it would be very delicious.

With Mustard – Even though I purposefully created a pineapple sauce recipe without mustard, I’m curious how it would turn out with some mustard.

Pineapple Sauce for Ham Recipe Variations

Raisin Pineapple Sauce – Raisins and Dijon mustard put a twist on this recipe.

Spicy Pineapple Sauce – Jalapenos or red pepper flakes would give this sauce some heat.

Sweet and Sour Sauce – If you’re a fan of sweet and sour sauce from Chinese restaurants, then adding brown sugar, ketchup, apple cider vinegar, and soy sauce will give this sauce a similar taste.

More Pineapple Recipes

Pineapple Pie – If you like old-fashioned peach pie but want something different, try this recipe.

Pineapple Upside Down Cake with Crushed Pineapple – Brown sugar caramel makes this cake fantastic.

Old Fashioned Pineapple Coconut Cake – If you like southern coconut cake, you’ll love this.

Other Sauce Recipes

If you like to add sauces to your food, then be sure to take a look at these recipes:

Chimichurri Sauce Recipe – A spicy garlic parsley sauce from Argentina and Uruguay that’s amazing.

Microwave Applesauce For One (No Sugar) – This unsweetened applesauce is a good healthy dessert.

Pineapple Sauce for Ham with Fresh Pineapple Recipe Directions

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Pineapple Sauce for Ham with Fresh Pineapple appeared first on ParnellTheChef.

When Did People Start Putting Pineapple On Ham?

Although baked ham with pineapple for Easter, Christmas, Sunday dinner, and other occasions is common, the dish is fairly new. When canned pineapple became widely available in the late 1800’s and early 1900’s, it was still a bit exotic, so companies wanted to give consumers a reason to buy the product.

To promote the new product, companies advertised recipes with canned pineapple in magazines and printed recipe booklets. According to a TasteCooking.com article, a 1925 recipe booklet contained a recipe for baked ham with canned pineapple, giving us the classic dish we know today.

Why Put Pineapple On Ham?

Although the precooked, smoked ham used to make baked ham can technically be eaten straight out of the plastic package, people add pineapple to:

Tone down the salty, smoky flavor – Cured ham is very salty and smoky, and some people find it a bit too strong. However, adding sweet and tart pineapple is the perfect balance to the precooked ham.

Add sweetness without a sugary glaze – While the sweetness of a traditional brown sugar and honey glaze contrasts with the salty ham like pineapple does, the glaze can be too sweet for some people. But by using fruit, you can add sweetness without turning ham into dessert.

As you can see, putting pineapple on ham is the perfect way to balance out the smoky, salty flavors with sweetness and tartness.

Does Fresh Pineapple Make Ham Mushy?

Yes, fresh pineapple can make ham mushy if it touches the meat. Fresh pineapple contains an enzyme called bromelain that can make meat mushy.

In fact, a Fun107.com article links to a video that compares using fresh or canned pineapple on baked ham. The meat underneath the canned pineapple was fine, but the meat under the fresh pineapple was, in the words of the speaker, “meat play dough” because she was able to mash the ham between her fingers. Gross.

How I Used Fresh Pineapple without Making the Ham Mushy

When I made ham with pineapple and cherries, I used fresh pineapple, but my ham wasn’t mushy: that’s because:

The pineapple was on the skin, not the meat – The skin protected the meat underneath.

The contact area was minimal – I loosely attached the pineapple with toothpicks, so not much of the pineapple rings was actually touching the ham.

I didn’t use a spiral ham – I recommend using canned pineapple with spiral ham since the cuts expose the meat, making it easier for the pineapple rings and juice to come in contact with the meat.

As the ham bakes in the oven, the heat will neutralize the enzyme, so even if you baste the ham with the juice in the baking pan–which has some pineapple juice–it won’t make the ham mushy.

Why Put Cherries on Ham?

Decoration. Although the exact origin isn’t known, the tradition of putting maraschino cherries on ham, like pineapple, is probably the result of marketing efforts. A picture of baked ham with yellow pineapple rings looks great, but the addition of bright, red cherries makes the final presentation even more stunning, making customers even more curious about trying the ham with pineapple recipe.

Ham with Pineapple and Cherries Ingredients

My ham with pineapple and cherries recipe is super easy and delicious. To make it, you’ll need:

Smoked Ham – I used an 11-pound smoked ham shank.

Pineapple – 25 oz of pineapple rings (I used just over 700 grams). If using canned, I would buy 2 20 oz cans, just to make sure you have enough. If using canned, save 1/2 cup of the juice.

Maraschino Cherries – 1 10 oz can, drained, but be sure to save the juice.

Dark Brown Sugar – 1/2 cup. Although light brown sugar would be fine, dark has a greater depth of flavor that will help balance out the salty, smoky ham.

Yellow Mustard – About 2 Tablespoons (enough to spread on the outside of the ham).

Maraschino Cherry Juice – 1/2 cup. Use the juice drained from the maraschino cherry jar.

Pineapple Juice – 1/2 cup. I had some left over from another recipe, but if you use canned pineapple, drain the juice and use it.

Cloves – I used 5 whole cloves. If you don’t have whole cloves, I’d substitute 1/4 teaspoon ground cloves.

Cinnamon – 1/4 teaspoon

Ginger – 1/4 teaspoon

Nutmeg – 1/4 teaspoon

Tools:

In addition to the ingredients, things you’ll want to make sure you have to make this recipe include:

Baking Dish – I used a 9×13 casserole dish.

Toothpicks – To put the pineapple and cherries on the ham

Aluminum Foil – To cover the ham for part of the baking time

As you can see, this recipe is super easy! The most important thing is to not forget the toothpicks–those hold the pineapple and cherries in place on the ham.

Can I Use a Spiral Ham?

Yes, but use canned pineapple, not fresh. As stated above, the slits in a spiral ham leave the meat exposed, so if you use fresh pineapple, you run the risk of at least some of the ham turning mushy.

Can I Use Fresh Pineapple?

On the skin, yes–but not on the meat. If using fresh pineapple, be sure to place it on the skin so it doesn’t come in contact with the meat. That’s what I did, and no part of my ham was mushy–it turned out great!

Can I Use Fresh Cherries?

Yes, but maraschino cherries are better. Although I think that fresh, dark sweet cherries would go well with pineapple, I think maraschino cherries would hold up better to baking. Additionally, maraschino cherries are bright red, so the final presentation will be more eye-catching.

How to Cook Ham With Pineapple and Cherries

Learning how to cook ham with pineapple and cherries is easy. You just have to follow a few, simple steps:

Place the Ham in a Pan

The first step is placing the ham in a pan. Although most baked ham recipes suggest placing the ham on its side so the large flat side of meat facing out, I placed the large, flat side facing down. This not only helps keep the meat from drying out, but also helps protect it from the enzymes in fresh pineapple.

What Size Pan Should I Use?

I used a 9×13 glass casserole dish. Although you could use a disposable aluminum pan, I would recommend placing it on a cookie sheet or pizza pan to make it easier to put in and take out of the oven.

Spread Mustard on the Surface

Once the ham is situated in the pan, spread about 2 Tablespoons of yellow mustard on the skin. This mustard will act as a glue for the brown sugar, as well as provide tanginess to balance out the strong flavors of the smoked ham.

Spread Dark Brown Sugar on the Ham

Then, spread 1/2 cup of dark brown sugar on the skin. As stated above, the mustard will act as a glue to hold the sugar in place.

How to Decorate a Ham with Pineapple and Cherries

Now it’s time to put the fruit on the ham. This is how you decorate a ham with pineapple and cherries:

1. Piece each pineapple ring with a toothpick
2. Insert the toothpick into the ham so that the pineapple is rests on the surface, leaving enough room on the toothpick to place a cherry
3. Place a cherry on each toothpick
4. If you have more cherries than pineapple rings, put some cherries on toothpicks and push them into the ham.

As long as you don’t destroy the pineapple with the toothpick, it should stay in place when the ham bakes.

Mix the Juices and Spices and Pour into the Pan

Once the ham is decorated with pineapple and cherries, mix together the pineapple juice, cherry juice, and spices, including the whole cloves (if not using ground). Then, pour the juice into the bottom of the baking dish.

Cover the Ham with Foil and Bake

Before putting the ham in the oven, cover it loosely with foil, using the toothpicks to help hold it in place. You don’t need to make an airtight seal around the ham–just enough to trap in most of the steam.

Cook the Ham, Covered, Basting Every 30 Minutes (2.5 hours)

The first phase of cooking the ham is at 325F, covered, for 2.5 hours, basting every 30 minutes. Simply take the ham out of the oven and use a spoon to scoop up the liquid in the pan and pour it on the surface of the ham.

Then, Bake Uncovered (30 minutes).

After the first 2.5 hours, baste the ham one more time and then return it to the oven, uncovered, to crisp up the outside a bit.

Make the Pineapple Sauce While the Ham is in the Oven (Optional)

As the ham nears completion, you can use this time to make pineapple sauce for ham. Although it’s not required, I highly recommend it. I suggest starting the sauce at the beginning of the second phase of cooking so that it has time to cool down a bit before you serve the ham.

Once Done Baking, Save the Basting Liquid

After taking the ham out of the oven and letting it cool down a bit so it’s easier to handle, drain off the basting liquid in the bottom of the pan and set aside. This can be a nice sauce to drizzle over the ham meat when served.

Rest the Ham

Rest the ham, covered, outside of the oven for 15 minutes. This will allow the juices to redistribute themselves within the ham so that you don’t lose juiciness or flavor when you cut the meat.

Serve the Ham

The final step in cooking ham with pineapple and cherries in the oven is slicing it and serving. Remember to slice the ham against the grain to make sure it stays juicy and tender.

Chef’s Secret Tip for Serving Ham:

A bit of char really brings out the flavor, so try browning the ham slices in a bit of oil in a pan over medium to medium-high heat. You’ll be amazing by how much more flavorful the ham will be after it spends a few minutes per side in a hot pan–I HIGHLY recommend this, especially served with sauce!

Do You Bake A Ham Covered or Uncovered?

Covered for 2.5 hours, then uncovered for 30 minutes. By cooking the ham in two phases, I lock in the moisture and them crisp up the outside, giving the ham an amazing texture.

How Long to Cook Ham with Pineapple And Cherries?

For an 11-pound ham with pineapple and cherries, total cooking time is 3 hours. The 3 hours consists of 2 stages:

2.5 hours – Bake at 325F, covered, basting every 30 minutes

0.5 hours – Continue baking at 325F–but this time uncovered–for 30 more minutes to crisp up the outside a bit.

If your ham is a big bigger or smaller and you need to adjust the cooking time, follow the suggestions from a SouthernLiving.com article on baked ham cooking time and temperature:

5-7 lb Bone-In Ham – Cook at 325F for 22-25 minutes per pound.

10-14 lb Bone-In Ham – Cook at 325F for 18-20 minutes per pound.

Do You Need to Glaze a Ham?

No. Many recipes call for spreading a brown sugar, honey, and butter glaze on baked ham at the end, I don’t think it’s necessary. If you want to add sweetness but with far fewer calories, my recipe with pineapple and cherries, along with some pineapple sauce, would be a good alternative.

What Goes With Ham With Pineapple and Cherries?

Although a few slices of baked ham with pineapple and cherries would be centerpiece of any meal, know what side dishes to serve with the ham is very important. If you’re looking for ideas, try:

Southern Baked Mac and Cheese (no flour) – This side is always a crowd-pleaser. If you want something easy, try my recipe–you’ll love it!

Scalloped Potatoes – Cheese and potatoes go together very well.

Steamed Asparagus – If you’re making ham with pineapple and cherries for Easter, then fresh asparagus will be in season, and its crisp freshness would be the perfect addition to the meal.

Green Beans – This vegetable is another way to add green color and nice freshness to your meal.

What Kind of Sauce to Serve with Baked Ham and Pineapple with Cherries?

Although this ham is good on its own, I recommend serving it with a sauce, such as:

Pineapple Sauce for Ham – This amazingly sweet and tart sauce takes the flavors in this recipe to the next level.

Unsweetened Applesauce – Cool and refreshing, applesauce is the perfect companion to baked ham. Whether you use storebought or use my recipe to make your own–either way, it’s delicious!

Braising Liquid – With pineapple juice, cherry juice, spices, and infused with salty and smoky flavors from the ham, drizzling some of the braising liquid on the ham when serving is a good option, too.

How Long Does Baked Ham with Pineapple and Cherries Last?

Due to the amount of salt, baked ham with pineapple and cherries lasts quite a long time. If kept covered in the refrigerator, the meat should be good for 1-2 weeks, even if the fruit starts to get soggy after a few days.

Can You Freeze Leftover Ham?

Yes! To freeze leftover ham, simply slice it into portions, put them in plastic bags, and freeze. The ham should retain its quality in the freezer for 2-3 months.

A Chef’s Review

My ham with pineapple and cherries recipe was a big success. It had just the right amount of sweetness, tartness and spices to balance out the salty, smoky meat. This recipe shows that you can definitely balance out the flavor of cured ham without a sickeningly-sweet brown sugar glaze.

Although the ham is great on its own, I highly recommend not only browning the slices but also serving with a sauce. Pineapple sauce and applesauce are just two options, so feel free to experiment. If you’re looking for a new Christmas or Easter ham recipe that’s fruity and amazing and not overwhelmingly sweet, try this one!

Possible Changes to the Recipe

Although this recipe turned out well, I would like to experiment with a few things:

Canned Pineapple – Most baked ham and pineapple recipe calls for canned pineapple, so I’d like to see what difference it would make. I honestly don’t think it would make a big difference, but I’m still curious.

Fresh Cherries – Dark sweet cherries don’t have the bright red color that maraschino cherries do, but I think that they have a complex flavor that might work well in this recipe.

Honey Dijon Mustard – Using a different type of mustard would put a twist on this recipe, and I think that honey Dijon would be a good choice. I think that Argentinian Savora mustard would be delicious, too.

Brown the Ham Slices – As stated earlier, frying the ham slices in a bit of oil to give the meat a bit of color really brought out the flavor. I tried this with one of the last slices of ham, but I wish I would have discovered this sooner. It’s REALLY good!

Ham with Pineapple and Cherries Recipe Variations

Possible variations of this recipe include:

Brown Sugar Glaze – Even though my goal was to make a ham without a glaze so that it wouldn’t be sickeningly sweet, I’m curious how a glaze would taste on this.

Crockpot – Making this in a the crockpot would probably be less work than in the oven.

More Ham Recipes

If you have any leftover ham, you can use it to make a variety of dishes:

Navy Beans and Ham – Although these beans have a reputation for being bland, my recipe is delicious.

Pinto Beans and Ham – The smoky flavor combines perfectly with a slice of cornbread.

Lima Beans with Ham – Using frozen lima beans means you can make this at any time of the year.

Ham with Pineapple and Cherries Recipe Directions

YouTube:

Be sure to watch my YouTube video tutorial:

The post Ham with Pineapple and Cherries appeared first on ParnellTheChef.

Why Sweetened Condensed Milk Fudge Is The Best

Fudge recipes come in many forms: some call for marshmallow fluff, some call for melted sugar–there are so many versions, it can be hard to choose the right one. Although flavor preferences vary, there’s no denying that in terms of ease, sweetened condensed milk fudge is the best because:

Few Ingredients – The base recipe has just 2 ingredients: a can of sweetened condensed milk and a bag of semi-sweet chocolate chips.

Easy, Fast Recipe – Using a microwave turns this into a 5-minute recipe from start to finish. Cleanup is minimal, too.

Microwave or Stovetop – Although I think most people will want to make the fudge in the microwave, the recipe is so versatile that it can be made in a pot on the stovetop, too.

Can Add Mix-Ins – I made my fudge plain, but you can add mix-ins like nuts if you want.

As you can see, the speed, ease, and simplicity of this sweetened condensed milk fudge recipe is what makes it amazing. If you need a quick chocolate treat, this is the best.

Sweetened Condensed Milk Fudge Recipe Ingredients

As previously stated, this recipe has very few ingredients. All you really need are:

Sweetened Condensed Milk – One 14 oz can. Be sure to NOT buy evaporated milk on accident.

Semi-Sweet Chocolate Chips – One 12 oz bag of semi-sweet chocolate chips. (If the chocolate chip bags in your area are now 10 oz due to inflation, I’ll address that later in the article).

But if you want, you can also add in:

Salt – About 1/4 teaspoon would help bring out the flavor.

Vanilla extract – Although recipes vary, I would recommend 1 teaspoon of vanilla.

Although the salt and vanilla extract would be nice additions, they aren’t necessary: you can make amazing homemade fudge with literally just 2 ingredients.

Possible Mix-Ins

This simple fudge recipe is great as is, but if you want to extra more extra and flavor, try adding:

Nuts – Pecans or walnuts would be my first choice, but peanuts would be delicious, too. Try roasting the nuts first to really bring out the flavor.

Marshmallows – These would add a nice, soft texture. To keep them from melting completely, I would layer them in with the melted chocolate when pouring the fudge into the casserole dish to harden.

Crushed Candy Canes / Peppermint Candies – These fudge mix-ins will really get you into the Christmas spirit.

M&M’s – Colorful candy-coated chocolate pieces would make this fudge very eye-catching. You could even use red, green, and white M&M’s around the holidays and yellow, pink, and purple for Easter or Mother’s Day.

Shredded Coconut – Chocolate and coconut go together a lot better than most people realize.

Honestly, the mix-in possibilities are endless!

Why It’s Important To Use a High-Quality Chocolate

My Recipe Mishap on YouTube

If you watch my YouTube video (link at bottom of page), you will see that the first time I made the recipe, the chocolate chips didn’t melt completely after 2 minutes in the microwave. In all honesty, I panicked a bit, and I added heavy whipping cream in the hopes that maybe that would “thin it out.”

That didn’t work, so I used my spatula to push the unmelted chocolate pieces against the side of the bowl to try to break them up–and this actually worked! I poured the fudge into the mold and let it harden, and when I tried it, even though it was good, it wasn’t what I was expecting–I think the cream took away from the chocolate flavor.

Be Careful – Some Chocolate Is Not Made For Melting

The comments section of that YouTube video show that my subscribers had different ideas as to what could have gone wrong. I’m not quite sure, but it may have been that I used an inferior quality chocolate…or at least, a chocolate that was not intended for melting.

Some chocolate chips do not melt very easily (especially lower-priced ones with less cocoa butter, or even chemicals that deter melting). Instead, they’re intended to be used in recipes where they will stay whole, as in chocolate chip cookies or chocolate chip banana bread. If you want your fudge recipe to go smoothly, I recommend using a high-quality chocolate.

How To Make Fudge With Sweetened Condensed Milk In The Microwave

Learning how to make fudge with sweetened condensed milk in the microwave is easy! Let’s go over the steps:

Prep Ingredients and Supplies

Besides the ingredients for the sweetened condensed milk fudge, the supplies you will need are:

Microwave-safe bowl – I usually use Pirex.

Spatula – For stirring the chocolate and sweetened condensed milk as they melt together.

Spoon – For scraping the bowl.

Casserole dish or bread pan – I used a 8×8 casserole dish as a mold for the fudge, but you can use a loaf pan, too.

Plastic Wrap – Lining the mold with plastic wrap makes removal easy.

A small plate – You will need a place to put your dirty spatula as the fudge cooks in the microwave.

Keep Your Supplies Dry!

Whether you are melting chocolate in the microwave or on the stovetop, it’s important that all your utensils are as dry as possible. As explained by Yumna of FeelGoodFoodie.com in her article on how to melt chocolate, small drops of water can make melting chocolate seize, turning it grainy and lumpy.

Prep The Mold Before You Begin The Recipe

This sweetened condensed milk fudge recipe is fast and easy. This recipes moves quickly, so just like when making rice krispie treats, I highly recommend getting the mold ready by putting the plastic wrap into the casserole dish or bread pan before you start.

By making sure the mold is ready to go, you can pour the hot fudge into the dish while it’s still liquid. Once this fudge has a few minutes to cool down, it starts to harden up and gets a lot harder to work with.

Add Ingredients To A Microwave-Safe Bowl

Once you have your supplies and prepared the mold, pour the sweetened condensed milk and semi-sweet chocolate chips into the microwave-safe bowl and mix to combine. It adding salt, you can add that now, too.

However, I would not add the vanilla extract until you are done cooking the fudge in the microwave so that you don’t accidentally burn off the alcohol. I would also wait to add any mix-ins like nuts or marshmallows, too.

Microwave In 30-Second Increments

When the chocolate chips and condensed milk are thoroughly combined, place the bowl in the microwave–uncovered–and cook on HIGH for 30-increments for a total of 2 minutes, stirring after each 30-second increment.

Although it may be tempting, I recommend NOT cleaning the spatula while the chocolate is melting in the microwave–as stated earlier, you don’t want a bit of water to cause the chocolate to seize. Just place the spatula on a clean plate or on wax paper in between the microwave increments.

After a total of 2 minutes in the microwave, the semi-sweet chocolate chips and sweetened condensed milk should be melted together. Stir it one last time to make sure all the chocolate is fully melted. See, that was quick and easy!

Add Vanilla Extract

If you want to add vanilla–or any other extract–go ahead and add it now that the fudge is out of the microwave.

Add Mix-Ins

Now that everything is melted together, you can add your mix-ins. If you’re adding marshmallows and you’re concerned about them melting into the fudge, you could layer them into the fudge in the mold.

First, sprinkle a few marshmallows into the prepared mold, then pour in some of the fudge to make a thin layer over the marshmallows. Sprinkle in a few more marshmallows, then pour in more fudge, and repeat. By keeping the marshmallows out of the hot bowl, you decrease the chance that they’ll melt completely.

Pour The Fudge Into A Mold

With the 8×8 casserole dish already lined with plastic wrap, I simply poured it into the mold. I used a spoon to scrape out any chocolate left in the bowl and the spatula to help level out the fudge in the dish. After a quick shake to really even everything out, it was ready to go.

Let The Sweetened Condensed Milk Fudge Harden

First, I let the fudge cool down on the counter for about 30 minutes so as not to shock my refrigerator. Then, I placed the dish in the refrigerator–uncovered–and let it harden.

Serve

Serving this fudge is easy. Simply grab the plastic wrap and lift it out of the mold so you can cut it easily. If you make this sweetened condensed milk fudge for the holidays, be sure to serve with Christmas cookies!

How Long Does It Take Sweetened Condensed Milk Fudge To Set?

If I remember correctly, from the time I poured the fudge into the mold to the time I served it, I think it took about 4 hours to set completely. If you’re making this for Christmas Eve, I would recommend making it in the morning.

How Many Pieces of Fudge Does This Recipe Make?

Although it depends on how big you cut the pieces, I would count on this recipe making 32 good servings. With each portion being about 3 bites, most people will be satisfied.

Chocolate Chip Bags Are Now 10 oz – Can I Still Make This Fudge?

Yes, you can! A lot of my older recipes call for 12 oz bags of chocolate chips, but now I think 10 oz bags are becoming more common. If you don’t realize you have a smaller bag until you’re about to make the recipe, you have two options:

Accept 2 fewer ounces – Honestly, I don’t think the recipe will be ruined if you use 2 fewer ounces of chocolate chips.

Add 1 Tablespoon cocoa powder – When adding all the ingredients to the microwave-safe bowl before melting the chocolate, add 1 Tablespoon of unsweetened cocoa powder. This extra chocolate will help account for having fewer chocolate chips.

Can I Make Sweetened Condensed Milk Fudge With Milk Chocolate Chips?

Yes, you can! If you really like milk chocolate, or if that’s what you have on hand / is on sale, I definitely think you could make this fudge with milk chocolate chips. However, it may be too sweet for some people, so (personally) I would still recommend using semi-sweet or dark chocolate chips.

Can You Make Sweetened Condensed Milk On The Stovetop?

Yes! What’s great about this recipe is that you don’t need to do anything special to make sweetened condensed milk fudge on the stovetop (no double boiler). Simply pour the chocolate chips and condensed milk into a pot and cook on medium heat until the chocolate is melted, stirring constantly.

After you turn off the heat, add in your vanilla and other mix-ins (if using). As you can see, the stovetop and microwave versions of this recipe are extremely similar.

Does Sweetened Condensed Milk Fudge Need To Be Refrigerated?

No! Although putting your fudge in the refrigerator helps the hardening process, it should not be stored in the refrigerator for any longer than overnight.

According to a TrioFudge.com article, storing fudge in the refrigerator can dry it out faster and make it pick up other scents and flavors from other foods in the refrigerator. That is why it’s best to store your fudge at room temperature.

Wrap it in wax paper, parchment paper, or even aluminum foil, and store in a cool, dry place. It’s also best to avoid direct sunlight. Even though sweetened condensed milk fudge contains dairy, the sugar in the condensed milk and chocolate chip acts as a preservative, so the fudge is perfectly fine stored at room temperature for 1-2 weeks.

Can You Freeze Fudge?

Yes! Simply cut the fudge into single servings, wrap the portions in plastic wrap or wax paper, and freeze. The fudge should maintain its quality for 2-3 months, if not longer.

How Long Does Condensed Milk Fudge Last?

This sweetened condensed milk fudge is so good, it probably won’t last very long, haha. However, if there is some left over, it should last:

At Room Temperature – 1-2 weeks

In The Refrigerator – 3-4 weeks (but once again, storing fudge in the refrigerator is not ideal)

In The Freezer – 2-3 months, if not longer

My Chocolate Chips Aren’t Melting – Help!

If you find that your chocolate chips aren’t melting, possible reasons why include:

Your microwave isn’t hot enough – Maybe your microwave as a different wattage, or you are using the MEDIUM setting instead of HIGH. If your chips still aren’t melted after 2 minutes, continue heating the condensed milk and chocolate chips in 30-second increments until they are melted together.

Your chocolate isn’t made for melting – As previously stated, some chocolate (especially lower-priced versions) have ingredients to make it heat-resistant so that it holds it shape when exposed to high heat. If your chocolate is being stubborn, do what I did in the video: brush the chips up against the side.

Why Is My Condensed Milk Fudge Grainy?

If your fudge is lumpy or grainy, the reason why could be that:

Water droplets entered the bowl – Be sure that all your supplies are clean before making the fudge.

Too much stirring while cooling – Stirring while fudge is in the cooling phase increases the likelihood that seed crystals will form early in the hardening process. That’s why letting fudge cool without stirring is important. So, once your chocolate chips and condensed milk are combined, don’t stir too much.

A Chef’s Review

My sweetened condensed milk fudge recipe made in the microwave was a huge success! It was fast, easy, and tasted delicious. Although I did have a slight mishap the first time I made the recipe, I learned the important of using a high-quality chocolate. But if I hadn’t panicked and added cream–and just brushed the unmelted chips against the side of the bowl–the first patch would probably have been OK.

If you’re looking for an easy fudge recipe for Christmas–or any time–this is it. Honestly, it doesn’t get any easier unless someone does it for you. However, even though it was very good, I still prefer marshmallow fluff fudge–but that’s just my opinion.

That being said, this recipe is definitely a winner–so I hope you give it a try!

Possible Changes To The Recipe

Although this recipe turned out great, some possible changes I’d like to make are:

Vanilla extract – I’m curious how this would change things

Add mix-ins – Nuts or marshmallows would be great.

Other Fudge Recipes

If you like this recipe, here are some other easy fudge recipe to check out:

Peanut Butter Fudge with Sweetened Condensed Milk – You only need 3 ingredients to make this.

White Chocolate Fudge with Sweetened Condensed Milk – This super simple recipe is perfect for holidays like Christmas.

Other Christmas Recipes

Be sure to check out my other holiday recipes such as:

Eggnog Cake with Box Mix – Cream cheese frosting, cinnamon, nutmeg make this cake amazing.

Sweetened Condensed Milk Fudge Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Sweetened Condensed Milk Fudge Recipe appeared first on ParnellTheChef.

Eggnog Cake: The Perfect Christmas Cake

Traditional Eggnog Cake

Since the rich, heavy flavors or eggnog lend themselves to a thick cake, most old-fashioned recipes call for making either a bundt cake or pound cake. These cakes are often finished with an eggnog glaze or a dusting of powdered sugar: the cakes are so sweet on their own that a thick frosting would be too much.

Outside of the United States, Eierlikoerkuchen is a traditional German cake flavored with egg yolks and brandy. Karen from GermanGirlInAmerica.com describes the flavor as eggnog but without nutmeg, so it’s definitely similar. As you can see, people all over love to make eggnog-flavored cakes!

My Eggnog Cake With Box Mix Recipe

Although I am sure those recipes are delicious, I wanted something different. I absolutely love southern-style layer cakes such as coconut cake with box mix, so I wanted to see if I could come up with a recipe of my own.

Also, even though many of the classic eggnog cakes do not have a lot of frosting, I love layer caked with plenty of frosting. I knew that the cake would be thick, rich, and sweet, so I decided on cream cheese frosting because I thought the tanginess would help balance out the sweetness.

In addition to being delicious, I also wanted a recipe that would be quick and easy. Using a box of cake mix makes any recipe a lot easier, so used a box of white cake mix as a starting point from which I developed my recipe–and honestly, I think it turned out very well.

Eggnog Cake With Box Mix Ingredients

Like I said, my eggnog cake with box mix recipe is easy to make. Let’s go over the ingredients:

Eggnog Cake

White Cake Mix – A box of either white or yellow cake mix is fine.

French Vanilla Instant Pudding – Although you could use plain vanilla, I thought the egginess of French vanilla would help recreate the filling of classic eggnog.

Eggnog – A cup of a good, storebought eggnog is totally fine.

Sour Cream – Although you won’t find sour cream in hardly any eggnog recipes, it works in this cake because it not only helps to make the cake fluffy but also balances out the sweetness.

Melted Butter – Traditional eggnog has cream, so it makes sense to use the fat from cream in this recipe.

Eggs – Eggnog is basically a sweet egg custard, so I made sure to add 4 eggs instead of my usual 3.

Rum Extract – The combination of rum and vanilla is what gives eggnog its unique flavor.

Cinnamon – Along with nutmeg, cinnamon is a must in eggnog.

Nutmeg – Many would argue that nutmeg is one of the distinguishing flavors in eggnog, so even if you aren’t a fan, I would add at least some.

Vinegar – Similar to sour cream, the vinegar helps to create an acidic environment for the leavening agent, as well as tones down the sweetness.

Cream Cheese Frosting

As usual, I used my cream cheese frosting without butter recipe. It has a lot fewer calories than the traditional recipe, so it’s great for balancing out a rich cake. To make the frosting, you will need:

Cream Cheese – 1 8 oz block

Vanilla Extract – 1/2 teaspoon

Powdered Sugar – 1 pound (454g)

Salt – 1/8 teaspoon

As you can see, my eggnog cake recipe incorporates all the right ingredients to recreate the flavor of a glass of Christmas eggnog in cake form. Although I liked how my cake turned out, later on in the article I will suggest ways in which the recipe could be tweaked (mainly, adding more spices / extract).

Can I Make This Cake When Fresh Eggnog Isn’t At The Grocery Store?

Eggnog is usually only available in stores around Christmas, so you’re probably wondering if you can make this recipe without actual eggnog. I know it sounds weird, but I think you actually could!

If you don’t have homemade or storebought eggnog but still want to make this recipe, as a substitute I would mix together:

7 Tablespoons whole milk

7 Tablespoons heavy whipping cream

2 large eggs (with the yolk)

2 Tablespoons white sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon vanilla extract

1/4 teaspoon rum extract (Although you can add extra vanilla extract, I HIGHLY recommend adding a bit of rum extract)

Basically, you’re mixing together all the usual ingredients in fresh eggnog without having to worry about making a drinkable custard. Since the cake will be baked anyway, it doesn’t matter if the ingredients are fully combined.

7 Tablespoons? Why Not 1/2 Cup?

8 Tablespoons is equal to 1/2 cup, just 1 more Tablespoon than the amount of milk and cream called for in this eggnog substitute. Although you could just “round up” and use 1/2 cup of each, I’m afraid that, together with the eggs, it would be too much moisture in the batter.

Leave Out The Sugar?

Actually, if you make your own substitution for fresh eggnog, you might want to think about using less sugar, maybe 2 Tablespoons, and adding a bit more milk and cream. The cake mix and instant pudding have sugar, so leaving out the added sugar would make the cake less sweet.

How to Make Eggnog Cake with Box Mix

Learning how to make my eggnog cake with box mix recipe is easy. All you have to do is follow a few, simple steps:

Mix the Ingredients With the Cake Mix

Some cake recipes require you to add the ingredients in a certain order–but not this one. Since this eggnog cake starts with a box of white cake mix, all you have to do is add the ingredients in a bowl and then combine.

The only thing to keep in mind is to try to bring the ingredients as close to room temperature as possible. So, I recommend taking the eggs, eggnog, and sour cream out of the refrigerator about an hour before you make the cake.

I would also suggest letting the melted butter cool down slightly before adding it to the batter. You don’t want to accidentally make scrambled eggs in cake batter!

Bake

After mixing all the ingredients together, pour the batter into prepared 8-inch cake pans and bake at 325 F for 45 minutes. Although you want the cake pans to cool down enough to handle, it’s a lot easier to get cake out of the pan when the pans are still warm.

Make the Frosting

While letting the cake layers cool down completely, it’s time to make the frosting. As I started earlier, I used no butter cream cheese frosting so that the tanginess could help balance out the sweetness of the cake, but I’m sure many types of frosting would work, too.

Assemble the Cake

With the cake layers cooled completely and the homemade frosting ready, it’s time to assemble the cake. After putting frosting on the bottom layer, I added a sprinkling of cinnamon and nutmeg on top of the frosting before adding the top layer so that the cake would have more flavor.

After the cake was fully frosted, I sprinkled nutmeg and cinnamon on the top. Not only did the extra spice add flavor, but it also helped create the image of a class of eggnog with nutmeg and cinnamon sprinkled on the foamy top.

Chill

Once the cake is frosted, cover and chill for at least 2-3 hours, preferably 4–if not overnight–before serving. Although it’s temping to dig in right away, letting it chill will let the flavors mature. Besides, eating a chilled sliced of eggnog cake is more reminiscent of drinking a glass of cold eggnog.

Serve

When the cake is ready, it’s time to serve. Honestly, I can’t think of a better dessert on Christmas Eve or Christmas Day.

What To Serve With Eggnog Cake With Box Mix?

This eggnog cake with box mix is absolutely delicious on its own, you could serve it with:

A glass of eggnog – It just makes sense, lol.

A scoop of vanilla (especially French Vanilla)–or even eggnog–ice cream – Cake and ice cream is a classic.

A cup of strong black coffee – To balance out the sweetness.

However you choose to serve this southern-style eggnog layer cake, I’m sure you’ll love it!

Can I Add Real Rum to Flavor the Cake?

Yes, you can! In fact, I think that adding real rum instead of just extract is a great idea. I would suggest adding 2 Tablespoons of rum.

Can You Bake Eggnog Cake Ahead Of Time?

Yes, you can! Because of the amount of liquid in this cake, it should stay moist for multiple days, especially if frosted with a thick layer of icing and covered with plastic or placed in a cake carrier. If you want to make this cake for Christmas Eve or Christmas Day, you can make it up to 3 days in advance.

Honestly, I think the cake will taste better if the flavors have time to mingle. So, I suggest making the cake the day before you plan to serve.

Can You Freeze The Cake?

Yes, you can! After baking and cooling the cake layers, wrap them in plastic wrap and freeze for up to 2-3 months. When you’re ready to assemble the cake, simple thaw in the refrigerator and then assemble normally.

Unfortunately, I wouldn’t recommend freezing a frosted cake, or even individual pieces with frosting. I think that once the frosting thaws, the texture would change and become very unpleasant.

Can You Make Eggnog Cake Without Fresh Eggnog?

Yes, you can! As explained above, you can add ingredients that would normally be found in eggnog as a substitute if you don’t have fresh eggnog on hand. In fact, this recipe is so versatile, you could make this cake during the summer, not just for Christmas!

A Chef’s Review

My eggnog cake recipe I developed is exactly what I had in mind. It captures the look and feel of a southern layer cake while also representing the flavors and appearance of a glass of eggnog. The cake itself was moist and fluffy, and the cool, creamy cream cheese frosting was the perfect addition.

Even though this cake tasted great, I honestly expected the eggnog flavor to be a bit stronger. That’s why I would recommend that people who really like eggnog add a bit more rum extract and spices. Other than that, this Christmas recipe is definitely a great one to make during the holiday season.

Possible Changes to the Recipe

Although I really liked this cake, a few changes could be made to give it even more eggnog flavor:

Changes to the Current Recipe

More spices – I would add 1 teaspoon each of cinnamon and nutmeg to the cake itself, then sprinkle 1/4 teaspoon each on top of both the bottom and top layers after putting on the frosting.

More rum extract – I would increase the rum extract to 2 teaspoons to make the flavor stronger.

Things to Try in the Future

Add real rum – Since rum extract is such an important ingredient in this cake, I am curious what real rum would do to the flavor profile.

Add other spices – Some eggnog recipes have other spices like cloves. I’ve made homemade eggnog with only cinnamon and nutmeg, and it tasted just like the storebought eggnog I grew up drinking as a kid. So, I don’t think all eggnog recipes have cloves. However, now I’m curious how cloves would be in this cake…

Other Christmas Dessert Recipes

Sweetened Condensed Milk Fudge Recipe

Eggnog Cake with Box Mix Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Eggnog Cake with Box Mix appeared first on ParnellTheChef.

Terry Crews Mac and Cheese

Actor, television host, and former football player Terry Crews is also a chef! One day I found a Tasty.co published an article on the Terry Crews mac and cheese recipe with an attached video showing how he makes a southern-style mac and cheese with cottage cheese and sour cream.

I had heard of people using cottage cheese in macaroni and cheese before, but I had never seen a video. The finished product looked really good, and he raved about how he and his family make it every Thanksgiving, as well as for barbecues.

I was very intrigued, so I wanted to give this concept a try. Although I am sure Terry Crew’s original recipe is amazing, I decided to give my version a few ParnellTheChef touches. It was absolutely fantastic, and I am glad I gave it a try.

What Does Sour Cream Do to Mac and Cheese?

Although adding sour cream to mac and cheese may sound odd, it’s actually a great addition since sour cream adds a zippy tanginess that really brings out other flavors. Just like vinegar in stew, hot sauce in greens, or lemon with berries, acidity wakens up your taste buds and makes other flavors come alive.

Can I Use Sour Cream Instead of Milk in Mac and Cheese?

Yes! You can add sour cream instead of milk to mac and cheese. In addition to adding tanginess, it will also add moisture. However, unless you add a lot of mac and cheese, you will probably still have to add at least a little milk if you want to make sure your casserole is not dry: that is what I had to do.

Can You Add Cottage Cheese to Mac and Cheese?

Yes! Similar to sour cream, adding cottage cheese to mac and cheese adds extra tanginess and brings out the flavors of the other cheeses. It also adds extra moisture, too.

But since cottage cheese has small solids (if it is not cream-style), it has texture that sour cream does not. The small curds fill in the gaps between the shreds of cheese, helping to make baked mac and cheese casserole more of a cohesive whole while also adding a bit of creaminess. The texture is hard to describe, but if you make mac and cheese with cottage cheese, you’ll definitely notice the difference.

Cottage Cheese as Substitute for Hoop Cheese

Another reason to add cottage cheese to your mac and cheese is that it is similar to hoop cheese, a simple cheese that was once very common in the Southern United States. Made by separating the whey from cottage cheese curds, it has a neutral flavor that compares well with other cheeses.

Hoop cheese is very hard to find. Although I found sources stating that mild cheddar since it melts well or cottage cheese since it is mild would be good substitutes, I thought that perhaps a combination of the two would be a close substitute. As always in the kitchen, there is only one way to find out…

Mac and Cheese with Cottage Cheese and Sour Cream Ingredients

To make my own mac and cheese with cottage cheese and sour cream recipe, I used the Terry Crews version as a base. I wanted to make this easy for everyone to make, so I used my southern mac and cheese with no flour recipe as a base. Like I said, there are just a few, delicious ingredients:

Elbow Macaroni – Although you can use any type of pasta you want, I think elbow noodles are best (and the most traditional). As always, I used whole wheat pasta because it has more flavor, more nutrients, and is harder to overcook.

Mild Cheddar – Mild cheddar balances out the sharp cheddar perfectly.

Sharp Cheddar – In my opinion, a good southern mac and cheese needs sharp cheddar since it is so flavorful.

Cottage Cheese – As previously stated, cottage cheese adds tang, moisture, and texture.

Sour Cream – The extra tanginess really brings out the flavors in the cheeses and spices.

Butter – A light coating of butter on the elbow macaroni is very nice.

Milk – A little bit of milk ensures that the mac and cheese won’t be dry. I used whole milk this time since I did not have evaporated milk, but you could use either: I do not think it matters.

Spices – Black pepper, garlic powder, and onion powder made sure this baked mac and cheese was not bland at all. Terry Crews’ recipe calls for adding paprika to the top before baking, but I did not because I thought it might burn and turn bitter.

Although my recipe is still fairly close to the Terry Crews version, I added more spices, poured in some mix, and changed the measurements to fit a 8×8 perfectly. After deciding how I was going to add my ParnellTheChef touch to the original recipe, it was time to get cooking!

How to Make Mac and Cheese with Cottage Cheese and Sour Cream

Learning how to make baked mac and cheese with cottage cheese and sour cream is easy. As long as you follow the steps, you will have a delicious southern-style dish for you and your family:

Boil the Elbow Macaroni

The first step in making mac and cheese is boiling the noodles. Elbow macaroni is the most traditional type of pasta to use for mac and cheese, and honestly, I think it’s likely the best since the curved shape and hollow interior hold cheese very well.

The most important thing to keep in mind when boiling pasta for mac and cheese is to cook it just to al dente, or when you can bit into it and it is not hard and does not stick to your teeth. The noodles are going to continue cooking in the oven, so you don’t want to boil them too long: they might turn out mushy.

That is one of the reasons why I normally use whole wheat elbow macaroni. Not only is it harder to overcook, but it also has a nutty flavor and more nutrients–so I guess it is a bit healthier, lol!

Drain the Pasta and Mix In Butter

Once the elbows are done, drain them and set them aside for 1-2 minutes to let some of the water drip / evaporate away. Then, dump the macaroni into a bowl, add 1 Tablespoon of butter, and use the residual heat to melt the butter. As always, butter makes everything better, haha!

Shred the Cheddar Cheese

With the elbow noodles cooling off to the side, it’s time to shred the cheddar cheeses. Although you can buy pre-shredded cheese, I highly recommend shredding it yourself. Pre-shredded cheese has anti-caking agents, so it does not melt as well. Once again, a bit more work pays off.

Remember to set aside 4 oz (half of one block) of shredded cheese for the topping. I used a mix of both types of cheddar, but you can use all mild or sharp if you want.

Combine the Cottage Cheese, Sour Cream, and Egg with the Elbow Noodles

When I make custard-style southern mac and cheese, I normally layer in the elbow macaroni, shredded cheese, and milk custard. It all melts together, so that’s the easiest way to make the casserole.

But this time, I thought that there would be too much cheese to layer in, so instead I combined the egg with the cottage cheese to form a custard. Although I would mix in the sour cream later, you could add the sour cream (except for the extra 1/4 cup for the topping) at this point, too.

Mix the Cottage Cheese Custard with the Macaroni

I then mixed in the custard with the elbow macaroni in a bowl off to the side. The bowl was barely big enough, so make sure you use a bigger bowl than you think you will need.

Add 1/2 of the Cheddar

Next, I added 1/2 of the cheddar cheese to the noodles. The rest I layered in when assembling the casserole.

Sprinkle in Some of the Spices

I also sprinkled in some spices at this time, too. I wanted this mac and cheese to have flavor all throughout the dish.

Pour in the Milk

Although Terry Crews’ original recipe did not call for milk, I added 1/2 cup of milk to make sure the macaroni and cheese would not be dry. I normally use evaporated milk, but I did not want to open a can for just 1/2 cup, so I used regular whole milk.

Layer in the Macaroni and Custard with More Cheese

Once the elbow macaroni was combined with the cottage cheese, sour cream, and some of the cheese, I started assembling the casserole. I put down about 1/3 of the mixture, then some of the cheese that was off to the side.

Remember to Sprinkle in More Spices

When layering in the ingredients, do not forget to sprinkle in the rest of the spices. Like I said, you want to make sure that the flavor is distributed throughout the dish as evenly as possible.

Make the Topping

After the main part of the macaroni and cheese casserole is assembled, it’s time for the topping. Simple combine the 4 oz of cheese, 1/4 cup sour cream, and 1/8 teaspoons of spices, and then spread it out on the top. This is a bit tricky, so refer to the video to see the best way to do this.

Bake, Covering the Edges with Foil Near the End

Although this cooking this baked and cheese is easy, there is one thing to remember. The cottage cheese and sour cream add moisture, so the middle takes longer to brown. That is why after 30 minutes of baking, I put foil around the edges and cooked for an additional 15 minutes.

Even though you might want to cover the edge with foil at the beginning, it is better to wait. If you put the foil on at the beginning, the cheese will stick to the foil as it starts to melt. However, if the cheese is already mostly melted, it won’t stick to the foil. Brilliant, right!?

Serve

Once the cheese is melted and browned to your liking, it’s time to serve! I recommend letting it sit for 5-10 minutes before serving so that you do not get burned at the portions hold their shape.

Mac and Cheese with Cottage Cheese and Sour Cream FAQ’s

I know some of my readers will have some questions, so I wanted to address some of the most common ones:

Should Mac and Cheese Be Covered When Baking?

I recommend first baking the casserole totally uncovered: this will allow the top to crisp up. However, as I already explained, it is a good idea to cover the edges with foil for the last 15 minutes so that the edges do not burn while the middle finishes browning up.

How Long Does Baked Mac and Cheese Last?

I highly doubt you will have leftovers since this is so good, lol. However, if you do have leftovers, they should keep in the refrigerator for 2-3 days.

Can You Freeze Baked Mac and Cheese With Cottage Cheese and Sour Cream?

Yes! Once completely cooled, simply cut the casserole into individual portions, place on paper or plastic plates, wrap with plastic, and freeze. The portions should keep in the freezer for 2-3 months.

What Goes Well With Mac and Cheese?

Honestly, pretty much any southern-style food goes well with mac and cheese. Although you could definitely make a meal out of this, this is a great side dish for:

Fried Chicken

Roasted Chicken

Turkey

Collard Greens

Like I said, the possibilities are endless!

A Chef’s Review

My mac and cheese with cottage cheese and sour cream recipe was a big success. This was extra tangy, so it really brought out the other flavors in the dish. I will admit that some people might not like the zippiness, but I thought it was fantastic. This is now my new favorite mac and cheese recipe!

Possible Changes to the Recipe

Although I think this recipe was a big success, some possible changes include:

Different Cheeses – I think that adding a bit of Parmesan would be nice.

Paprika on the Top – The original Terry Crews recipe calls for a sprinkle of paprika on top to give the dish a bit of red color.

Add some Meat – I like smoked ham in mac and cheese, but some shredded chicken, turkey, or even ground beef would help elevate this from a side dish to a full meal.

More Cheese Recipes

If you love cheese as much as I do, you’ll definitely want to try these other recipes, too:

Southern Tomato Pie Recipe – Tomato, cheddar, mayo, and basil make this savory pie incredible.

Mac and Cheese with Cottage Cheese and Sour Cream Recipe

YouTube Video

Be sure to watch my YouTube video tutorial:

The post Mac and Cheese with Cottage Cheese and Sour Cream appeared first on ParnellTheChef.

Pineapple and Coconut: Two Southern Ingredients

From tropical smoothies to piña coladas, pineapple and coconut are found in many recipes. Although neither pineapple nor coconut grows well in the southern United States (except South Florida), both can be found in many southern recipes. Let’s examine how these ingredients became so common in southern cooking.

Pineapple

Pineapple, especially canned pineapple, was incorporated into southern cooking because of the proximity of pineapple plantations in Central America to southern ports. Canned pineapple was unloaded from ships in the South, so it was very plentiful. Chefs fell in love with this easy-to-use and flavorful ingredient, so it found its way into many traditional recipes, such as pineapple upside down cake, among others.

Coconut

Once again, geography played a part in the history of coconut cake in the South. Coconut cakes were baked in New Orleans and Charleston as far back as the early 1800’s, but it wasn’t until commercially shredded and dried coconut became available in the late 1800’s that coconut cakes and coconut as an ingredient became widespread.

Nowadays, shredded coconut is found in not only coconut cake itself, but also an extra ingredient in many cakes like carrot cake, Italian cream cake, and Hummingbird cake. In fact, it would be hard for many southerners to imagine Christmas without a snow-white coconut layer cake on their holiday table.

Pineapple and Coconut in a Cake

If pineapple and coconut are delicious on their own, they should be even better together. The tangy, juicy pineapple complements the fatty, dry coconut, and since they’re both sweet, they together in perfect harmony.

This pineapple coconut cake recipe with cake mix and cream cheese frosting recipe is my attempt to improve an old fashioned dessert. By adding a filling made from fresh or frozen pineapple–not canned–this cake is better than ever.

Pineapple Coconut Cake Ingredients

As you can see, this recipe calls for just a few, easy-to-find ingredients. Let’s break down what you’ll need for the cake itself and then the filling:

White Cake Mix – Plain white cake mix is a good neutral canvas, but yellow will work, too.

Crushed Pineapple – As previously stated, it’s in many southern cakes. It’s a quick and easy way to add flavor to the cake layers without cutting up a fresh pineapple.

Orange Jell-O – It sounds odd, but orange and pineapple go together very well.

Shredded Coconut – This is the easiest way to add actual coconut to the cake.

Toasted Coconut – I decorated the sides of the cake with another 1/2 cup shredded coconut. I toasted it, but that’s not necessary.

Sour Cream – It not only adds fat and moisture, but also creates an acidic environment to help make the cake light and fluffy.

Coconut Extract – Another good way to add coconut flavor without having to crack open actual coconuts.

Canola Oil – You can use vegetable oil, but I think canola oil has a more neutral flavor.

Eggs – If you want to make this vegan, I’m sure you could replace the eggs with applesauce.

Fresh Pineapple – I used 2/3 cup fresh pineapple to decorate the top of the cake.

Pineapple Filling Ingredients

Honestly, I think what really makes this cake delicious is the pineapple filling. I made it a bit differently than most other southern cooks, but I think my way is better. Surprisingly, there are just a few ingredients:

Fresh or Frozen Pineapple – Canned is nowhere near as flavorful as fresh or frozen fruit.

White Sugar – Although brown sugar is usually used with pineapple, I wanted my filling to be bright yellow, not muddy brown.

Cornstarch – My go-to thickener. Remember to make a slurry when adding to hot liquids.

Why Use Fresh or Frozen Pineapple And Not Canned?

While researching the filling for this cake, I realized that all the other recipes online called for canned pineapple. As demonstrated in my pineapple upside down cake with cake mix recipe, fresh pineapple is a lot more flavorful than canned; honestly, it’s almost like a different fruit.

Using canned pineapple in the layers is fine, but for the filling, I knew that using fresh or frozen pineapple would put this cake over the top. Even though it’s a bit more work, it’s 100% totally worth it.

Once you have all your ingredients, it’s time to make the cake!

Cream Cheese Frosting Ingredients

As usual, I used my easy cream cheese frosting without butter recipe to frost this cake. Since there is no butter, so it’s a lot lower in calories, and the tangy flavor of the cream cheese comes through a lot stronger, too. For the frosting, you’ll need:

Cream Cheese – Softened, room temperature.

Powdered Sugar – A full pound, 454 grams.

Vanilla Extract – Just 1/2 teaspoon.

Salt – A pinch of salt contrasts sweetness and brings out flavors, so don’t be afraid to add it.

Even though I didn’t put any frosting in the middle of the cake, I didn’t adjust the recipe: I just put a bit more frosting on the outside and on top. I guess you could cut the recipe in half, but honestly, more cream cheese frosting never hurt anyone, haha!

How to Make Pineapple Coconut Cake Recipe with Cake Mix

Although my pineapple coconut cake recipe is easy, there are a few things to keep in mind. If you follow my recommendations, you cake will turn out great.

Making the Cake Layers

Making the pineapple coconut cake itself is easy: just mix all the ingredients in a bowl. I used a hand held electric mixer, but you can mix the cake by hand, too. Even if the directions on the box of cake mix say to mix for 2 minutes, just mix until everything is thoroughly combined: you don’t want to overmix the batter.

Once the batter is ready, pour it into prepared 8-inch cake pans and bake at 325F. While the cake layers are baking, get the ingredients you’ll need for the pineapple filling.

Making the Pineapple Filling

As I said earlier, the pineapple filling is what really makes this cake special. Even though it would be more work, I knew I wanted to use fresh pineapple. Since I only found filling recipes with canned fruit, I used the pineapple sauce for ham recipe I invented as a starting point.

Once I pulled the cake pans out of the oven, I started on the filling. It only took about 20 minutes of cooking, so it was pretty quick and easy: just remember to make a cornstarch slurry at the end.

Honestly, the pineapple filling is was amazing. With fresh pineapple, the filling was incredibly flavorful–at the time, I thought it was perfect. In light of inventing my pineapple pie recipe, I’m now curious how adding a bit of lemon juice and zest would affect the filling: that might bring out the flavor even more.

Cream Cheese Frosting

Although warm pineapple filling would probably soak into the cake a bit and make it very moist and flavorful, I was afraid it would be runny and come out the sides. So, while I waited for the filling to cool off, I made the cream cheese frosting.

Since the cream cheese needs to be room temperature, I recommend letting it sit on top of the oven while the oven preheats and the cake bakes. Also, remember to add the powdered sugar a little at a time so that you don’t get covered in a powdered sugar cloud.

Assembling the Cake

After taking the cake layers out of their pans, making the frosting, and whipping the frosting, it was time to assemble the cake. Honestly, this part isn’t too complicated, especially since you don’t have to worry about accidentally putting too much frosting in the middle.

The only thing to keep in mind is to not bring the pineapple filling all the way to the edge of the top of the bottom layer. If you bring the filling all the way to the edge, some is sure to get squeezed out of the cake when you put on the top layer. Other than that, assembling this pineapple coconut cake is easy.

Toasting the Coconut to Decorate the Cake

Most old fashioned pineapple coconut cakes are decorated with shredded coconut around the side and on the top. Personally, I think they look almost identical to plain coconut cakes, so I wanted to distinguish my pineapple version: that’s why I decided to put toasted coconut around the sides.

Learning how to toast coconut is easy. I baked 1/2 cup shredded coconut at 350F for 8 minutes, stirring every 2 to 3 minutes. Although toasting the coconut isn’t necessary, I highly recommend it since it really brings out the coconut flavor.

When putting small nuts, chocolate shavings, or shredded coconut on the outside of a cake, most people hold the cake with one hand as they put on the extras with the other. I didn’t want to accidentally drop the cake, so I let the cake sit on the counter. I’d rather be safe than sorry.

Decorating the Cake with Pineapple Chunks

I wanted an extra splash of color, so I decided to add actual pineapple to the top of the cake. I baked 2/3 cup of fresh pineapple chunks at 350F for 30 minutes, flipping halfway through. I then put these pineapple chunks on top of the cake. The yellow pineapple stood really stood out against the white cream cheese frosting, so I really liked how it turned out.

Chilling the Cake

Once fully assembled, I chilled the cake in the refrigerator. Even though it might be tempting to cut into the cake right away, letting it chill for at least 4 hours, if not overnight, will give the flavors time to marry and the frosting to harden a bit.

Pineapple Coconut Cake FAQ’s

Can You Make This Cake Ahead of Time?

Like I just said, I think this cake is better after it’s chilled in the refrigerator a bit. Ideally, you would make this cake the night before you plan on serving it. Once made, this cake should be good for at least 3 days, if not longer. However, after more than a week, I think the quality would start to deteriorate.

Can You Freeze This Cake?

You can definitely freeze this cake! However, I don’t think it would freeze well with the cream cheese frosting. If you’re trying to plan ahead for the holidays like Thanksgiving or even Easter, I suggest baking the cake layers and then freezing them without the frosting. Just thaw and then frost before serving.

Can You Thurn This into a Sheet Cake?

Yes, I think this would work well as a sheet cake! The only issue would be the pineapple filling. You might try poking holes in the cake and treating it like a poke cake–that might be good! Or, you could even leave out the cream cheese frosting.

A Chef’s Review

This pineapple coconut cake recipe was a big success. As I just said in the section above, this cake had the perfect balance off pineapple and coconut flavors. Although the cake and cream cheese frosting are good, making the pineapple filling with fresh pineapple is what really put this cake over the top.

Because of this cake, I’m going to have to experiment with more fruit filling in cakes. They add so much flavor and moisture, it’s incredible. As a chef, it’s interesting how one recipe can lead to another.

In short, if you like both coconut and pineapple, then you’ll love this cake. Although there are multiple steps, the dessert is definitely worth it.

Possible Changes to My Pineapple Coconut Cake Recipe

Although this cake was amazing, there are a few things I might want to tweak:

Adding lemon to the pineapple filling – Lemon brings out flavors in a lot of things, and as I found in my pineapple pie and cobbler recipes, pineapple is no different.

Using fresh pineapple in the cake layers – That might make the cake layers even more flavorful.

Pineapple Coconut Cake Recipe with Cake Mix

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Pineapple Coconut Cake Recipe with Cake Mix appeared first on ParnellTheChef.

My coconut cake with cake mix recipe is easy and delicious. With sour cream, pudding mix, and cream cheese frosting, my cake is an easy version of the old fashioned southern cake. This simple recipe also improves upon the coconut flavor by including a good amount of shredded coconut and coconut extract. Although the idea of taking 3 days to make a coconut cake discourages home cooks from making this traditional Christmas cake, my simple recipe allows even beginner cooks to make an eye-catching dessert for the holidays–or any day! If you are looking for a simple version of this Southern Christmas classic, keep reading!

Coconut Cake: A Southern Christmas Tradition

Coconut cake is a traditional southern Christmas dessert, its snow-white color making it perfect for the season. Google trends data also shows that it is popular for Thanksgiving and Easter, too. In addition to the classic version, there’s also a pineapple coconut cake with pineapple filling that’s delicious, too.

Despites its popularity, it can be a bit difficult to make. In a YouTube video, chef Paula Deen says that recipes range from easy to hard, and that the cake she is going to make “is a lot of trouble.” Her version is very traditional, so I will use it as a guide to explain why the recipe can be so intimidating for home cooks.

Sour Cream Filling and 7 Minute Frosting

As Paula Deen shows, old fashioned coconut cake starts with white cake layers. I was surprised to see that the cake layers themselves did not have any shredded coconut in them. I researched coconut cake online a bit, and I realized that most traditional recipes do not call for adding coconut to the cake layers themselves. In fact, most do not even call for coconut extract–just vanilla.

Instead, the coconut flavor comes from a sour cream and coconut filling spread between the cake layers. What is shocking is that after putting the filling between the cake layers, most recipes then call for putting the unfrosted cake in the refrigerator for 3 days. Although Paula Deen does not do that in her video, she highly recommends putting the cake in the refrigerator for “three days and three nights” so that the layers can absorb the coconut flavor.

If the idea of taking three days to make coconut cake does not discourage you enough, the finicky frosting might. Traditionally, southern coconut cake is covered in a cooked 7-minute frosting. Sugar, egg whites, and other ingredients are beaten in a bowl placed over boiling water, then the frosting is put on the cake. Even though it comes together quickly, Paula Deen recommends not even attempting to make it on a rainy day because humidity negatively affects the recipe.

Simple Cake Mix Recipe

I have no doubt that old fashioned coconut cake is absolutely delicious. However, most people do not have the time–or the patience–to let a cake sit in the refrigerator for 3 days. Even fewer people want to make frosting that might not turn out right if it is raining outside. Along with the fact that the cake layers themselves do not have much coconut flavor, home cooks might think twice about making coconut cake.

But do not worry: I developed a much easier recipe that is absolutely the best for home chefs.

How to Make Coconut Cake with Cake Mix

Instead of making the cake from scratch, I started with a box of white cake mix. Yellow cake mix would work as well, but the cake might not have the pure white appearance it is known for.

Like I said earlier, I was surprised to learn that most traditional recipes do not include coconut in the cake itself. That is why I decided to add shredded coconut, coconut extract, and coconut cream instant pudding to the cake batter.

I wanted to maintain the snow-white color that is characteristic of the cake, so instead of adding whole eggs, I only used egg whites in this recipe. Remembering to only use egg whites may be difficult, so if you accidentally use whole eggs, do not worry–your cake is not ruined. It just might not be pure white.

Although you could definitely follow tradition and spread a sour cream and coconut filling between the layers, I decided to skip the filling. I wanted this cake to be quick and easy, and keeping the cake in the refrigerator for 3 days would definitely not be “easy.” However, I think the tanginess of the sour cream would help to balance out the sweetness of the cake, so I will have to try the filling in the future when I have more time.

In addition to leaving out the sour cream filling, I also made this recipe easier by replacing the cooked 7-minute frosting with cream cheese frosting. I chose cream cheese frosting because it has a bit of tang that would help to balance out the sweetness of the cake. As always, I used my no butter cream cheese frosting recipe. Leaving out the butter would give the coconut less “competition,” allowing the flavor to come through stronger.

I then finished off the cake my adding shredded coconut to the middle, top, and sides of the cake. It took a few minutes to put the coconut around the sides, but it was well worth the bit of effort.

What Type of Coconut to Use?

I used shredded coconut since it is the most widely available type of coconut for baking in the United States. In spite of its convenience, its main drawback is that most shredded coconut is sweetened. The cake mix has sugar, as does the box of pudding that I add to the cake. Together with the sweet cream cheese frosting, I had to be careful to not make the cake too sweet.

In order to tone down the sweetness, I added white vinegar and sour cream to the batter. In addition to helping to make the cake light and fluffy, these acidic ingredients help to make the cake less sweet.

I admit that this cake was on the sweet side, but I still think I did a good job of toning down the sweetness.

Should You Toast the Coconut?

Toasting coconut really brings out the flavor. I thought about toasting the shredded coconut, but then I remembered that the classic version of this cake is pure white in color. Toasting the coconut would change one of the defining characteristics of the cake, so even though I knew the coconut flavor may not be as intense, I decided to not toast the coconut.

Besides, toasting the coconut is extra work. I wanted my cake mix version to be easy, so I was OK with a potentially less flavorful cake.

Pudding in the Mix

Many online cake recipes suggest adding a box of instant pudding to cake mix, and this coconut cake is no exception. Pudding in the makes the cake more flavorful and more moist, so it is definitely a good idea.

I added instant coconut cream pudding, but if you can’t find that, vanilla pudding would be perfectly fine. Although I used instant pudding, I have accidentally used cook and serve pudding in past cakes, and I could not tell a difference. So, if you cannot find instant pudding, a small box of cook and serve pudding mix will work, too.

Does Coconut Cake Have Coconut Milk?

Contrary to what you would expect, most old fashioned recipes for southern coconut cake do not have coconut milk. Instead, buttermilk is used to make the cake light and fluffy. I think it makes sense to use it, so I will definitely experiment with it in the future.

Coconut Cake with Sour Cream

Coconut cake with sour cream is a common combination for a reason. Like buttermilk, sour cream helps to create an acidic environment inside the cake batter to help the leavening agent. Although I usually use buttermilk in my southern style cakes, I decided to use sour cream this time. You might feel a bit hesitant to use a sour ingredient in a cake recipe, but do not worry: you won’t be able to taste it at all.

Coconut Cake with Cream Cheese Frosting

Putting cream cheese frosting on coconut cake is a good way to make the recipe simple. Although I am sure the classic cooked icing is delicious, a lot of home cooks are intimidated by beating raw egg whites over boiling water. The fact that humidity, a factor nobody can control, affects the frosting makes the recipe even less appealing.

So, I decided to replace the cooked icing with cream cheese frosting. Many people already know how to make it–and if worst comes to worst, you can buy a can of frosting at the grocery store. Cream cheese frosting is also a good choice because it has a bit of tang that will help to tone down the cake’s sweetness. Many southern cakes have cream cheese frosting, so it just makes sense to put it on a coconut cake, too.

Recipe Review

Appearance: 10 / 10

In my opinion, this cake was absolutely beautiful. I think I did a great job of recreating the pure, snow white appearance of old fashioned coconut cake. Using egg whites instead of whole eggs was a good idea. I also did a good job of putting the shredded coconut on the outside of the cake. This cake is very eye-catching, so it would definitely be a conversation starter on any Christmas table.

Taste: 9 /10

The flavor of this cake was awesome. Even though I did not toast the coconut like I did for my Italian cream cake recipe, this cake still had a lot of coconut flavor. I guess that the combination of shredded coconut, coconut extract, and coconut pudding mix was enough.

The only caveat to this recipe is that the cake is a bit on the sweet side. I think the sweetened shredded coconut is what put this a bit over the top. I was happy I used cream cheese frosting since the tang in the icing helped to balance out the sweetness. Most people expect desserts to be sweet, so I don’t think anyone would complain about this cake.

Texture: 10/ 10

I also really enjoyed this cake’s texture. The vinegar and sour cream made the cake layers light and fluffy, almost like eating a cloud. The shredded coconut I added to the cake layers softened enough to almost “float away” in the cake. The coconut I used around the outside of the cake added a nice contrast to the creamy frosting, too.

This cake both tasted and felt pleasant on the palate.

Ease: 9 / 10

Making this coconut cake with cake mix recipe was easy. All I had to do was pour a few ingredients into a bowl, mix them together, and then bake the layers. I did not spread sour cream filling between the layers, so my cake was ready to eat in hours, not 3 days. I used cream cheese frosting instead of a 7 minute frosting, I did not have to worry about the humidity. As you can see, my recipe is a lot easier than the traditional version.

The hardest part of this cake was adding the shredded coconut to the outside, especially the sides. However, if you take your time and are not obsessed with perfection, it isn’t too hard.

Possible Changes to the Recipe:

I was really happy with the way my coconut cake with cake mix and sour cream recipe turned out. I think I did a good job of simplifying an old fashioned recipe and making it doable for beginner home cooks. The finished product was beautiful to look at and delicious to eat. In spite of my success, I would still like to try a few things in the future:

• Add coconut milk to the batter
• Spread a sour cream and coconut filling between the two layers
  • Let the cake absorb the filling for 3 days
• Frost the cake with a 7 minute cooked frosting

Changes aside, this coconut cake was the best. If you want coconut cake but don’t want to wait 3 days, make this recipe. It would be the perfect homemade Christmas cake, or for any day, so be sure to give it a try!

Coconut Cake with Cake Mix and Sour Cream Recipe

YouTube Video

Be sure to watch my YouTube video tutorial:

Links

Ms. Paula Deen’s Recipe:

https://www.youtube.com/watch?v=1dLujrs1FIw&ab_channel=PaulaDeen

The post Coconut Cake with Cake Mix appeared first on ParnellTheChef.