Happy weekend, lovelies! What a week it has been. Productive, to say the least. And mehbeh a tad stressful. But a productive week usually makes for a content Emily, and around here, that’s far superior to the alternative. The alternative, of course, being the Emily that’s full of passive aggressive complaints and grandiose insinuations and overly general generalizations that usually revolve around such dramatic statements as, “I’m not sure why I should have expected anything different…”
Boy, that gets ugly.
Full disclosure, a scant bit, just a wee dribble, of that latter Emily might have made an appearance this week. Like when I got total pissy-face over Chris not surprising me with a dinner that I had completely fabricated in my head. Yep, it’s as crazy as it sounds. Somehow I seriously convinced myself that Chris had come home early to surprise me with a home-cooked dinner solely based on the fact that his response to “What do you need from Trader Joe’s?” was “Nothing.”
It’s a wonder I’m married at all.
So in an effort to at least partially redeem myself before the week is over — or, ya know, in an attempt to tame the crazy — I’m gonna just post a nice, sweet little recipe for these fluffy, tender Pineapple Corn Cakes with Lemon Glaze. In addition to being totus adorabis (and yeah, that’s Latin for SUPER>FUGGIN>KYOOT), these are so easy to make it’s not even funny.
Happily, they come together in, oh, 30 minutes if you don’t account for that annoying hunk of time when the cakes are cooling, so they’re a great last-minute brunch contribution, a quick little dessert, or in my case, a bit of a belated apology snack.
Guess I should get baking…
Mini Pineapple Corn Cakes with Lemon Glaze
By Emily Stoffel
Cook time: 25 mins (plus cooling) | Makes 36 mini cakes
Note: We all know I can’t really bake, so this recipe is based on a box of Trader Joe’s cornbread mix. Feel free to use your fave family recipe if you’re skilled in that department. Just swap the fat (oil, butter, what have you) for an equal amount of canned pineapple.
- 1 box cornbread mix (recommended: TJ’s Cornbread Mix)
- 1 egg
- 3/4 cup milk
- 3/4 cup crushed pineapple (lightly drained)
- 1/4 cup packed brown sugar
For the Lemon Glaze:
- 1.5 cups powdered sugar
- 2.5 T water
- 1 tsp lemon extract
Preheat oven to 350F. Mix together egg, milk, pineapple and brown sugar. Add cornbread mix and stir until just combined. Grease mini muffin pans. (Don’t have enough pans? You can bake these off in batches, if needed.) Using a tablespoon, cookie scoop or mini ice cream scoop, fill muffin cups about 2/3 full. Bake for 16-18 mins or until an inserted toothpick comes out clean. Cool slightly, then remove to wire racks and allow to cool completely.
For glaze, mix together powdered sugar, water and lemon extract. Drizzle over cooled cakes. Allow to set slightly before transporting.