Chubby’s Pit Stop 716

07/08/2024

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07/08/2024

Southern Pineapple Cake

Ingredients:

For the cake:

2 cups all-purpose flour 🌾
2 cups granulated sugar 🧂
1 tsp baking soda 🥄
½ tsp salt 🧂
2 large eggs 🥚🥚
1 tsp vanilla extract 🌼
1 can (20 oz) crushed pineapple with juice 🍍
For the frosting:

1 package (8 oz) cream cheese, softened 🍰
½ cup unsalted butter, softened 🧈
4 cups powdered sugar 🍚
1 tsp vanilla extract 🌼
1 cup chopped pecans 🌰
Instructions:

1️⃣ Preheat your oven to 350°F (175°C). 🔥 Grease and flour a 9x13 inch baking pan. 📏

2️⃣ In a large mixing bowl, combine the flour, granulated sugar, baking soda, and salt. 🌾🧂

3️⃣ Add the eggs, vanilla extract, and crushed pineapple with juice to the dry ingredients. Mix until well combined. 🥚🌼🍍

4️⃣ Pour the batter into the prepared baking pan and spread it evenly. 📏

5️⃣ Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. ⏳

6️⃣ While the cake is baking, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. 🍰🧈

7️⃣ Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and well combined. 🍚🌼

8️⃣ Stir in the chopped pecans. 🌰

9️⃣ Once the cake is done baking, remove it from the oven and let it cool completely in the pan. 🌬️

🔟 Spread the cream cheese frosting evenly over the cooled cake. 🍰

1️⃣1️⃣ Slice, serve, and enjoy! 🍰🍍

Prep Time: 20min | Cooking Time: 35min | Total Time: 55min
Kcal: 450 Kcal | Servings: 12 servings

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11/27/2023

Corn On The Cob

Ingredients :
4 ears of corn husked
2 tablespoon olive oil
salt and pepper to taste
4 tablespoon mayonnaise i used vegan mayo
? cup sour cream or Mexican crema
1 ½ teaspoons cajun spice
1 ½ teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon cilantro chopped
½ cup feta or cotija crumbled
1 tablespoon lime juice
1 teaspoon chipotle or chili powder optional
Instructions :
Oil and spices. In a small bowl, whisk olive oil, half of the cajun spice, half of the paprika spice, garlic and onion powder, salt, and pepper to taste.
It is fine if you have extra oil-spices mixture left, you can brush the corn later, right before brushing with the mayo sauce. Place each cob on a piece of foil. Brush each corn generously with the mixture. Wrap in foil.
Transfer the corn to the oven and bake for 30 minutes at 425 F. If you like the corn to be softer, remove it from the oven after 30 minutes, brush it with the more oil-spice mixture and bake another 20-25 minutes.
While cajun corn on the cob is baking, prepare the mayo sauce. In a medium bowl, mix mayo, sour cream, leftover cajun and paprika, lime juice (or squeeze it later directly on the corn as needed), salt, and pepper to taste.
Take the corn out of the oven, let cool slightly and brush with leftover oil mixture (optional) finally mayo mix all over the corn. (If you want to get the corn slightly charred without using a grill, a grill pan would be a great option here. Transfer the baked corn directly to a lightly greased grill pan and let all the sides grilled until the desired result, don’t overcook it though!).
Top with crumbled feta or cotija cheese, chopped cilantro, and cajun spice. Serve warm
Cheapdumpmeals