Pineapple Mango Orange Smoothie

Last week for my kids birthdays we went to Texas Roadhouse, one of my favorite places to eat, and this time I got a frozen drink. It was called something Jewel. I cant remember the exact name but it was orange, pineapple, and peach I think. Anyway, I really wanted to make it at home and tried to find a recipe and gave up. So I made it up... It the perfect combination of some of my favorite flavors and my kids loved it too.  Its creamy, icy, fruity, and sweet. Probably really good for the summer, or if you're like me and just have a smoothie craving!

Pineapple Mango Orange Smoothie
Recipe Source: I just made it up

1 cup Frozen Pineapple Concentrate, thawed
1 cup Frozen Mango Orange Concentrate, thawed
3 cups Orange Sherbet
1 cup Pina Colada Yogurt
1 cup Ice
Sugar to rim your glass

Combine all ingredients in the blender. Mix until smooth. Then I put a little of the pineapple concentrate on my finger and ran it around the edge of the glass and then dipped the glass in a plate of sugar.

Pineapple Upside Down Cake and Secret Recipe Club

This month for the Secret Recipe Club I got Trisha from My Hobbie Lobbie. Her blog is so great! She love to bake and craft and it shows! There were so many fun, new recipes I wanted to try it was hard to narrow it down! So I will be going back soon to make other things! 

I ended up choosing Pineapple Upside Down Cake. I did what I do and  made some changes and added some pineapple buttercream frosting around the outside and it turned out fantastic! Go check out Trisha's blog and giver her some love!!

Pineapple Upside Down Cake
Recipe Adapted from: MyHobbieLobbie.com and FoodNetwork.com

1 1/2 cups Cake Flour
1/2 cup Butter, room temp
2 cups Granulated Sugar
3 large Eggs
3/4 teaspoon Pure Vanilla Extract
1 heaping teaspoon Baking Powder
1/8 teaspoon Salt
3/4 cup Buttermilk
3/4 cup Brown Sugar, packed
1 - 20oz can Pineapple Slices, reserve juice

1. Preheat oven to 350 degrees. Spray a 9 inch round pan with cooking spray and dust with flour.

2. In a large bowl combine butter and sugar and beat until light and fluffy. Add the eggs, one at a time, mixing after each addition. Stir in vanilla.

3. In a separate bowl whisk together the flour, baking soda, and salt. Add the flour mixture to the egg/sugar mixture, alternating with the buttermilk. begin and end with the flour.

4. In the prepared pan, evenly sprinkle the brown sugar. Pour the melted butter over the brown sugar. Place the pineapple slices on top. Pour the batter over the top and place in the oven. bake for 35-45 minutes or until toothpick comes out clean. Let cool for 5 minutes and turn out onto cake plate.

Pineapple Buttercream Frosting
1/2 cup Butter, room temp
3 Tablespoons Pineapple Juice
3 1/2 cups Powdered Sugar

Beat all ingredients together until combined and fluffy.

Lava Flow and Guest Post at Sawdust & Embryos

Today I have a sweet, creamy, slushy drink for you to get ready for the warmer weather headed our way. Its strawberry, pineapple, and coconut and you'll love it!

Go get the recipe over at Sawdust and Embryos!

Orange & Pineapple Cake

Cake Week, day 3 of 7: There is something about having fruit in your cake that makes it seem more healthy. This cake is definitely healthy. There is orange juice and oranges in the cake and pineapples and pineapple juice in the topping. It is so light and refreshing!

Orange and Pineapple Cake
Recipe Adapted from: thepioneerwoman.com & allrecipes.com

Cake:
1 cup Butter
1 1/2 cups Sugar
2 cups Flour
1/2 teaspoon Salt
2 teaspoons Baking Powder  
1 1/2 teaspoons Vanilla 
1/4 cup Milk
4 Eggs
1- 14oz can Mandarin Oranges & ½ cup Juice Reserved

Topping:
1- 3.2 oz pkg Vanilla Instant Pudding
1- 20 oz can Crushed Pineapple, Juiced Reserved
1/2 cup Powdered Sugar
4 oz Cool Whip
Extra Mandarin Orange Slices for Garnish

1. Preheat oven to 350 degrees. Grease and flour 9x13inch cake pan. Sift together flour, baking powder and salt, twice. Set aside.

2. In a large bowl cream together the butter and the sugar until light and fluffy, approx 3 minutes. Beat in the eggs one at a time mixing well after each addition. Stir in vanilla, reserved mandarin orange juice, and milk. Beat in flour until just combined.

3. Add drained oranges and beat until they have broken up into small pieces. Pour batter into your prepared pan. Bake 25 to 30 minutes until golden brown and toothpick entered in the center comes out clean. Let cool completely.

4. Once the cake is cool, in a medium sized bowl, blend the juice from the drained pineapple with the vanilla pudding. Add the powdered sugar and mix. Add in the whipped topping and mix. Add in the pineapple. Spread on the cooled cake and refrigerate for at least 3 hours before serving.