Tag Archives: whole-wheat pasta

Mini Pineapple Rhubarb  Upsidedown Cake

  
Today is my husband and I’s 8 year anniversary and one of his favorite desserts is pineapple upsidedown cake. When I asked him what dessert he wanted for our anniversary (which I already knew the answer)  he requested pineapple upsidedown cake. I am not fond of making the same recipe twice, so of course I had to take the original recipe up a notch and add some homegrown rhubarb and whole wheat flour. Since it was just us two today, I made a mini 6 inch cake for sharing. 

Yields 4 pieces 

Ingredients:

Top ingredients:

1/4 cup brown sugar (not packed)

2 TB melted unsalted butter 

1 (8 oz can crushed pineapple) juice removed and saved for something else) keep 1 TB 

2 fresh stalks of rhubarb (cut down the center) and as desired to fit into cake pan

Cake batter ingredients:

3/4 cup whole wheat pastry flour

1 TB canola oil

1/3 cup buttermilk

1 tsp pure vanilla extract 

1/4 tsp allspice

1/4 tsp kosher salt 

1 tsp baking powder

1/3 cup sugar

1 egg

1. Preheat oven to 350 degrees. Place parchment paper in cake pan. Set aside. 

2. Melt butter in glass bowl, add brown sugar and whisk. Place evenly on the bottom of the baking pan. Lay the rhubarb down first on top of butter mixture ( I regretfully didn’t do this but will next time). I was hoping to have the rhubarb shine though in the end result but as you see above it is a hidden jem.

  
Place crushed pineapple on top the rhubarb evenly and set aside.

In a medium bowl whisk together allspice, flour, salt, and baking powder. Set aside. 

In a separate bowl whisk together the egg, sugar, oil, vanilla, and buttermilk. 

Add in dry mix of ingredients into the wet and use spatula to incorporate.  

Pour batter over top the rhubarb and bake for 25 to 28 minutes. Or until toothpick comes out clean from the center. 

Allow to cool on wire rack for 5 minutes in the pan. After the time has elapsed remove from pan into dish. 
  

Enjoy!

   

Cheesy Spinach and artichoke penne bake

What’s not to love about the combination of spinach, artichoke, and cheese! Warm-up with this tasty dish!

3 cups of dry whole wheat pasta penne ( I use dream fields pasta because it cooks white and no one will notice the difference)
1/2 tsp garlic salt
1/2 tsp garlic powder
1/8 tsp fresh cracked pepper
1/2 cup skim milk
1 cup shredded part skim mozzarella
1 cup of Italian cheese mix blend
1/4 cup freshly grated Parmesan
1 teaspoon of pasta sprinkle (or Italian seasoning)
1 package (10 oz) of frozen spinach
1 can (13.7 ounce can)of artichoke hearts in water quartered rinsed and drained
1/4 cup Italian cheese blend (optional to place on the top for garnish)

1.preheat the oven to 350°.
2. Cook pasta & spinach according to package directions.
3. In the meantime rinse artichoke hearts and quarter.
4. Using the same pot that you used to cook the penne (honestly why dirty another dish) put back on low heat and milk and cheese to melt and thicken for 1 minutes. Add noodles, spinach and artichokes into sauce and stir. Add salt, pasta sprinkle, pepper, & garlic powder and stir. Mix thoroughly to incorporate. Place in a 8 by 8 baking dish.
5. Add the optional cheese garnish, if you desire. Bake for 20 minutes or cheese starts to golden slightly.

Enjoy!

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