Hummingbird Cake Cottage Cheese Bowl Food

HUMMINGBIRD CAKE COTTAGE CHEESE BOWL

Steps:

• Stir cottage cheese, maple syrup, pineapple juice, vanilla extract, cinnamon, nutmeg, and allspice together in a bowl until thoroughly combined. Divide between 2 bowls.
• Top each bowl with pineapple chunks, banana slices, pecans, and coconut. Serve immediately.

HUMMINGBIRD CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.
• Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.
• Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.
• Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
• Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.
• Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.
• Photograh by Stephanie Foley

HUMMINGBIRD PANCAKES

Steps:

• Heat a nonstick griddle over medium heat.
• In a large bowl, combine the baking mix and cinnamon. In a separate bowl, whisk together the half-and-half, mashed bananas, pineapple, sugar, butter and egg until smooth. Add the wet mixture to the dry and stir just until the dry ingredients are moistened, taking care not to overmix. Fold in the pecans.
• Using a 1/4-cup measure, pour the batter onto the griddle and cook the pancakes for 2 to 4 minutes, watching for the tops to start bubbling. Flip and cook for 2 to 4 more minutes. Repeat the process with the remaining batter. Serve with sliced bananas and strawberries.

ONE BOWL HUMMINGBIRD CAKE

Steps:

• Preheat oven to 160 degrees.
• Combine first 6 ingredients in bowl.
• Stir in eggs and oil.
• Add crushed pineapple with its juice and bananas.
• Pour into 2 buttered and floured 20cm cake tins.
• Bake for 40 minutes or until cooked.
• Cool in tins for 10 mins the cool on rack.
• Frost and fill if desired - cream cheese frosting works well here.

HUMMINGBIRD CAKE COTTAGE CHEESE BOWL

Steps:

• Stir cottage cheese, maple syrup, pineapple juice, vanilla extract, cinnamon, nutmeg, and allspice together in a bowl until thoroughly combined. Divide between 2 bowls.
• Top each bowl with pineapple chunks, banana slices, pecans, and coconut. Serve immediately.

HUMMINGBIRD CAKE COTTAGE CHEESE BOWL

Steps:

• Stir cottage cheese, maple syrup, pineapple juice, vanilla extract, cinnamon, nutmeg, and allspice together in a bowl until thoroughly combined. Divide between 2 bowls.
• Top each bowl with pineapple chunks, banana slices, pecans, and coconut. Serve immediately.