Posts Tagged ‘dessert’


Nariah and I were experimenting with pineapples last week and since we had an extra pineapple we were thinking about ideas to use a whole pineapple in a dessert. A up sprung the idea to grill a whole pineapple! This is a dish that can be served in its own bowl, and was just totally amazing. It can be eaten with and without ice cream, but of course, going all out with ice cream makes it a sundae.

  • 1 whole pineapple, not too ripe (with some green still in it. If its too ripe it may end up too sweet and mushy)
  • cinnamon/sugar
  • shredded coconut
  • Vanilla bean ice cream
  • Maraschino cherries

This is very simple and quick. Prep grill for direct grilling. Slice the pineapple from top to bottom down the middle (even thru the leaves). Next, take your knife and cut across the width of the pineapple almost to the skin as if you were cutting out slices. Then do the same lengthwise. This helps make the pineapple easier to spoon out and eat in the end. Place the pineapple halves open side down on the grill for about 5 mins or until it gets seared a bit. Remove from heat and place right side up. Sprinkle cinnamon sugar over all of the fruit part of the pineapple. (For an adult dessert I suggest pouring some Malibu or your other favorite rum inside the pineapple.) Next sprinkle the coconut inside the “bowl” and also along the sides. Return to grill, this time right side up and cover. Grill until Coconut starts to get toasted slightly, about another 5-10 minutes depending on how much coconut you used.

Remove from grill and onto your serving plates, top with vanilla bean ice cream and cherries or other toppings you may prefer and enjoy this warm and cold dessert!


Wow, really? 100? Never imagined when I started this blog that I would ever get a hundred posts about things Nariah has said.  Very cool milestone! Here’s to many more! Also coincidentally happening with this post is Nariah’s first official post on her own blog, a critique of Texas Roadhouse (the setting for this blog post actually) over at The Littlest Palate. So go ahead and subscribe to her blog for her perspective on life from a little foodie’s standpoint. The email subscriptions are managed separately from this one for some reason. And now… on to #100 🙂

We’re out in the mountains of Virginia for a wedding and we have a few hours to kill before heading to it. Nariah wants to swim in the pool, but we tell her we have to eat first, and if we have time, we’ll swim before heading out to the wedding. Since there isn’t a Texas Roadhouse “near” us, we almost have to go to one whenever we travel and see one. Their bread with the cinnamon butter…… OMG…… oops, sorry, I digress…

We end up telling the waitress that my birthday is in two days and I made a point to tell them if they bring cake and ice cream, don’t bring chocolate due to my allergy. “Oh… we don’t do that… I don’t know why tho, but I know we don’t give away free dessert. At my other job, they always give out some dessert or something for birthdays, its very cool… But yeah… sorry“.

As she leaves, I start to think what I can do for dessert since the dessert menu for some reason looked bleak today. “Ooooooh, I think I want to go back to Cookout and get that Cheerwine Float, now that would be awesome!
Ummmm No daddy…
No? What you mean Nariah?
No you can’t have that. If you get that, you’re gonna poot in the pool and I’m not having that!

She got me. No comment….


Nariah loves The Food Network, and she is always trying to mimic Chopped and Cupcake Wars with Toya. After getting back from traveling for work I promised her I’d make some cupcakes with her before my next trip, but we had to do whatever flavor she came up with.

I want to make red velvet cupcakes daddy
Well you know… they have chocolate in them right?
Yes, I know daddy, but we can make them without chocolate right? I want make it crunchy and then chewy on the inside and then……………. with some mint!
Crunchy, chewy, minty?  That’s…. interesting…..
We can put caramel or something in the middle for a surprise!
What about these Wether’s Original Chewy candies?
Oooh, yeah daddy! And we can put some mint in the icing!

Now, I had really planned to make the velvets from scratch, and substitute something funky for the cocoa. While in Trader Joe’s, I saw Madagascar Bourbon Vanilla cake mix. “Oh my!” I said to self. Yep, I found our “base” for the red velvet cupcakes.

In case you can’t make out the ingredients in Nariah’s video below, (she wanted to tape it like we were on cupcake wars with baby brother and mommy being the judges) they are :

1 stick of butter/margarine melted
1 cup of milk
2 eggs
some vanilla
1 package of Trader Joe’s Madagascar Vanilla cake mix
1 teaspn (or more to your liking) red food coloring drops
Werther’s Original Chewy or other caramel cut into 1cm sized cubes.
(After this initial trial, I would suggest for the future to put the caramels inside it midway through cooking)

And yes… these cupcakes were off the hook!


I saw some cedar wraps from woot.com on sale and thought “Man, I gotta try these”.  For those that don’t know what they are here’s a link from amazon:
Click me for cedar wraps…

Another key ingredient, agave nectar, to be used in place of syrup or honey, all natural too.
Click me for agave nectar…

Shrimps:

Lime juice
1-2 tablespoons soy sauce
1/4 cup fresh cilantro chopped
1-2 tablespoons olive oil
Agave nectar
Old bay seasoning to taste
Baby carrots sliced lengthwise
Chopped chives.

Soak cedar wrap planks in liquid for at least 20 mins, I used apple juice.  If you’re using 6X6 wraps, you’ll get about 4 shrimps per wrap.

Shell and devein a pound or more of jumbo shrimp.

Mix in bowl the cilantro, baby carrots, chopped chives, soy sauce, olive oil, a few shakes of old bay, a few squirts of lime juice, and a few squirts of agave nectar.

Add shrimp and toss, let sit for 20 mins in fridge.

Line up shrimp in the middle of wrap (make sure to include some of the marinated chives and carrots, or add any other veggies you may like), wrap and tie lightly with green onion or butcher string.

Grill indirect for 6-10 mins until shrimp looks pink.  If you want to try with fish, like tilapia or grouper, just cook about 5 mins longer.

Serve hot right on the plate and eat food out of wraps.

Peaches and pears, (wrapped): 

Two to 3 cups of peaches and pears, cut into bite sized pieces

1/4-1/2 cup of your favorite baking  liquor, i used naVan and amoretto

2 tablespoons cinnamon sugar

1/8 teaspoon salt

2 tablespoons vanilla bean sugar

Flaked coconut.

Mix all ingredients except coconut in bowl and let sit for 20 mins.  Take four peaches (depending on the size) and lightly roll in coconut until covered.  Line up fruit in the cedar wrap (pre-soaked in apple juice), wrap and then tie with butcher string or clip with metal paper clip.

Repeat with pear and remaining fruit.  Grill indirect for 10-15 mins until coconut looks nice and toasted on the edges.  Serve hot on plate in wrap along with ice cream or whipped cream.

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