My blog is only 6 months old (a mere baby in the blog world) but twice in the last week I found myself with an update to a recipe I’ve previously blogged. Recently I posted Lemon Blossoms and told you how everyone just loved the heck out of those things. I found them very easy to make, even though I usually am not so much of a baker.
Of course my mind had wandered into the “what other flavor could I make” territory and recently I decided to go there. I had a carrot cake mix that I wanted to use, and together with my P.S. (Partaker of Sweets/hubby) tried to figure out what flavor of gelatin to use with it. The original combo was yellow cake/lemon gelatin and then lemon in the glaze. We thought that would overpower the carrot cake. My P.S. voted for orange, but pineapple popped into my head and he agreed. Pineapple Carrot Blossoms they would be!
He dashed out to the grocery for pineapple gelatin (does anyone ever have that on hand?) and pineapple juice. Those obtained, I was ready to try my new flavor combo. As I mixed the cake mix, eggs and oil with the mixer, it wasn’t as stiff as the original batch had been. I began to worry. I had a major buffet to lay out for family in 6 hours and I wasn’t going to have time to make a replacement if I failed at this. I already was breaking my long-time rule of “no first time recipes for guests”.
I sprayed my mini muffin tins and put a small cookie scoop of batter into each cup. I slid the pan into the oven and set the timer for 10 minutes. I remembered the timing from the previous recipe, I’m that amazing. Not really. I was looking at my previous post on my kitchen computer.
The cakes didn’t seem to be as firm as I remembered them when the timer went off. I toothpick tested them and they were done by that standard. I slid the next pan into the oven and let the done ones set a few minutes to firm up.
I first noticed that I’d overfilled the pan a little and the tops were muffined out (is that a word?). I had to carefully run a paring knife around the tops to loosen them up so that I could empty them out onto towelling. Some of them were sticking to the pan since they weren’t very firm. I was beginning to sweat.
Learning from the previous session, I had the glaze all prepared and ready for dipping. The sweat began in earnest when I realized the little blossoms were indeed not as firm as the originals and I had to very, very carefully dip them. The first one, having fallen apart and sort of caved in on itself in my hand, was promptly eaten. Mmmm! The flavor profile was SO good, I was hoping this would get easier.
I got the first pan of 24 dipped and drying on my rack when the timer beeped for the second pan. I decided they needed to cook longer, so gave them 3 more minutes to firm up. By then they were a little more golden and definitely more firm. Unfortunately I’d filled the cups at the same time I’d filled the first pan and they, too, were a little too full so I got muffin tops. Again I had to use a paring knife to loosen the suckers so they would empty out of the pan. Cheesh!
But this batch was rocking; they were firmer and dipped very easily and fast. I was super pleased and after the third batch was done and dipped, I was relieved. I had done it! I let them dry on the counter for an hour or so and then carefully put them into airtight containers to await the dessert buffet later.
I have to say I loved the flavor of these, but I was still puzzled as to why they were a little dryer than the lemon blossom version. As I made notes for the blog, I realized I’d had my oven set to 325 instead of the 350 called for in the recipe. I have no idea why I did that; most recipes call for 350! That may explain why my first blossoms weren’t as firm. And it may explain why they muffined out on top, because they’d been baking slower and longer? I don’t know if that is technically possible, I’m just guessing.
But there was yet one more difference I’d made that might explain why the blossoms were a bit dryer than the original lemon blossoms. When I went to type out my post I realized the box of Jello was supposed to be pudding, and in my rush I assumed it should be gelatin. Oops. Pudding would have made it as moist as the originals, but I don’t think pudding comes in pineapple flavor. I’d probably have used cheesecake flavored pudding if I’d paid attention to the recipe. We just LOVE that flavor!
Even though they were a bit drier than the lemon blossom version, they were flying out of the container like mosquitos on a summer night. The pineapple carrot blossoms were inhaled and loved by everyone at the picnic so I’d say they were a success in spite of my sweat and worry session in baking them and the accidental mistakes I’d made. I still have other flavors to try, so I’m not going to let it stop me from further experimenting! Stay tuned!
Pineapple Carrot Blossoms
1 box carrot cake mix (16.5 or 18.5 ounce mixes work just fine)
1 small box pudding (I’d use Jello Cheesecake flavor)
4 large eggs
¾ cup oil
4 cups powdered sugar
1/3 cup pineapple juice
2 tablespoons pineapple juice
¼ cup oil
Preheat oven to 350°. Spray mini muffin tins
Mix cake mix, pudding mix, eggs and oil with a mixer for 2 minutes. Drop batter by small scoops or a spoon, filling the cups about 1/3 of the way. No deeper!
Bake in the center of the oven for 10-12 minutes, testing with a toothpick for doneness. Remove from oven and cool for 3-4 minutes, then empty out onto toweling.
Prepare the glaze by measuring all ingredients into a bowl or measuring pitcher and whisking until smooth. Have it ready when the first pan comes out of the oven.
Dip each blossom into the bowl, covering completely, then allow the runoff to drip a few seconds before placing on a wire rack under which you’ve place foil or waxed paper. Continue dipping until all are coated. They are best dipped when still warm if you can work that fast.
When all blossoms are baked and dipped, drizzle any remaining glaze on top of the blossoms again then let them dry for at least an hour before placing in an airtight container.