Chocolate Banana Cream Cheese filled coffee Cake

I made this as a Thank you for some of the guys at work.  We had moved to a new Corporate office and had file cabinets that needed to be put together and after waiting 2 months they finally had time to do the job.  

This cake out really moist and yummy.  A bit of work but worth the effort.  Give it a try.  
Adapted from here
Cinnamon Walnut Streusel
1/2 cup walnuts
1/2 cup flour
1/2 cup brown sugar, packed
1/2 tablespoon cinnamon
4 tablespoons cold butter, cubed
Banana Cake

2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 cup mashed bananas (about 2 large ripe bananas)
1 tablespoon vanilla extract
1 1/4 cups sour ream (not nonfat)
1/2 cup semi-sweet chocolate chips (optional)
1/2 cup walnuts, chopped (optional)
Cream Cheese Filling

8 ounces cream cheese, softened
1/4 cup Reserved Batter (see instructions)
1/4 cup sugar
1 teaspoon vanilla extract
Vanilla Glaze

1 cup Powdered sugar
1 teaspoon vanilla extract

2 tablespoons milk

Garnish (optional)

Garnish (optional)
mini chocolate chips

Directions:

Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*

Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.

Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just until combined.

Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 cup batter and set aside for cream cheese filling. Stir chocolate chips and walnuts into remaining batter until just until combined.

Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.

To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).

Tap pan on counter a few times to get rid of any air bubbles then sprinkle 
evenly with Cinnamon Walnut Streusel.
Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake. Sprinkle cake with mini chocolate chips (optional)
Store in the refrigerator for up to 7 days.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the THings you love.
Donna

Peanut Butter Brownies

I made these a long time ago.  I saw the recipe on FB, one of my friends had posted and the recipe is super simple.  I made a double batch so we could have some with Sunday Dinner and the rest to take to work for the crew.....they love anything peanut butter and chocolate.  I thought it strange that these didn't have any eggs, or a leveling agent.

Here is the recipe for a single batch (makes 9x9)

Ingredients:
2 ripe bananas
1 cup sugar
1/2 cup melted butter
1/4 cut cocoa
1/8 tsp salt
1 tsp vanilla
3/4 cup AP flour
1/2 cup peanut butter
1/2-3/4 cup chopped walnuts (optional)

Directions:
Preheat oven 350°

In a bowl mash bananas then add sugar and mix with a fork til combined.  Add melted butter (save 1 tbl for spreading on pan and also 1 tbl cocoa to dust pan. I lined my pan with parchment and also did this step )
, vanilla and mix again.  Add flour, salt, mix then add cocoa, add nuts.  Mix well but don't overmix.  Spread mixture into pan getting into all the corners.  With an small ice cream scoop place 4 scoopes on top of batter, with a flat knife drag the pb through the mix, first one way then the other this will give you a nice pattern.
Bake for 20=25 minutes until tester comes out clean.
ENJOY!!

thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve,
Donna

Chocolate zucchini cake with cream cheese frosting

This was another work treat back in July.  My co workers all love chocolate and cream cheese so thought this would be nice change.  I usually don't make the zucchini cakes with chocolate but thought what they hey, it should be good, RIGHT??  And it was. 
It was a big hit, everyone really loved it.  

 adapted from here

Zucchini Cake with Cream Cheese Frosting

Ingredients

2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/4 ground nutmeg (use fresh)
1/4  tsp ground ginger
3 TBL cocoa powder
2 cups (283g) all-purpose flour
1 cup (200g) granulated sugar
2/3 cup (150g) packed light-brown sugar
1/2 cup (120ml) vegetable or canola oil
1/2 cup (120g) applesauce
1/2 cup (83g) plain Greek yogurt
2 large eggs
1 1/2 tsp vanilla extract
2 1/2 cups (344g) finely grated unpeeled zucchini (grate on small holes of box grater. About 2 - 2 1/2 medium zucchini)
1/2 cup chopped, toasted pecans or walnuts (optional)

Cream Cheese Frosting
8 oz cream cheese, softened slightly
1/2 cup butter, softened (preferably 1/4 cup salted and 1/4 cup unsalted)
1/2 tsp vanilla extract
2 cups (228g) powdered sugar

Directions

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cocoa powder and ginger for 30 seconds, set aside. In a separate large mixing bowl stir together granulated sugar and light-brown sugar (break up any clumps with your fingertips). Whisk in vegetable oil, applesauce and Greek yogurt until well blended. Add in eggs and vanilla mix until well blended. Stir in grated zucchini. Add flour mixture and stir with a wooden spoon just until combined. Pour mixture into a buttered 13 by 9-inch baking dish. Bake in preheated oven 32 - 35 minutes until toothpick inserted into center comes out clean or with a few moist crumbs (no batter). Remove from oven and allow to cool completely before frosting (cover with plastic wrap leaving a small opening on one corner after about 30 minute of cooling to seal in moisture). Frost with Cream Cheese Frosting sprinkle with nuts if desired (or decorate as desired) and cut into squares.
For the Cream Cheese Frosting:
In the bowl of an electric stand mixer fitted with a paddle attachment, whip together cream cheese and butter on medium-high speed until smooth, occasionally scraping down sides and bottom of bowl. Blend in vanilla. Add powdered sugar and mix until light and fluffy.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things Y♥u L♥ve.
Donna

Preacher Cake

 This is a great cake and would be wonderful for a large crowd.  I made this for work and they all loved it so will be making this again for sure.

 adapted from here

Preacher Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 20-ounce can crushed pineapple, with juice
1 1/2 cups finely chopped pecans or walnuts, divided (here's the nut grinder I use)
1 cup flaked coconut (optional)
Cream Cheese Frosting (recipe below)

Sift together flour, baking soda, salt and cinnamon; set aside.

Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.

Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).

Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.

Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.

Cream Cheese Frosting
1 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency – if your kitchen’s hot, you might need more because the butter will be softer). Makes enough to top one 13x9 cake – double recipe if using on a layered cake.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Chocolate Lovers Banana Bread

Chocolate, chocolate, chocolate...As you can see people at my job love chocolate.  This is a banana bread that is loaded with chocolate And I must say is really, really good.

adapted from here

Ingredients

1½ cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ cup butter
¼ cup brown sugar
½ cup white sugar
2 eggs
4 small bananas, mashed (approx. 1⅓ cups)
½ cup dark  chocolate chips

1/2 cup chopped walnuts for pecans

Topping
¼ cup half  &  half
2 tablespoons brown sugar, packed
1 teaspoon butter
½ teaspoon vanilla
6 tablespoons  dark chocolate chips

Instructions

1. Preheat oven to 350 degrees. Grease & flour a 9x5 loaf pan.
2. Combine flour, cocoa powder, baking soda and baking powder in a large bowl. Set aside.
3. Cream butter and sugars together until fluffy. Stir in eggs and bananas. Add banana mixture and chocolate chips to flour mixture. Stir just until combined.
4. Bake 50-60 minutes, or until a toothpick comes out clean.

Topping

1. Heat half & half and brown sugar over medium heat until brown sugar has dissolved and tiny bubbles start to form on the edges. Stir in vanilla and butter until melted and turn off heat. Add chocolate chips and do not stir, let sit 2-3 minutes.
2. Whisk chocolate chips until smooth. Cool completely and drizzle over bread.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Fudge Banana Muffins with spiced nuts and a hint of Apple Jack

I had some banana's that I put in the fridge and they were nice and ripe,  just perfect for making some sort of treat.  I also had some spiced walnuts and pecans from the holidays in a sealed container along with the chocolate fudge I made this year.  Soooooooo to the drawing board and I decided to just put them all together.  Why waste all that yummy stuff, Right??  I made these for Monday Work Treat.  The guys loved them even the one that doesn't like nuts.  LOL

Ingredients:

2 cups AP flour
3 tsp baking soda
1/2 tsp salt
3 TBL Apple Jack or some sort of Bourbon
2 large eggs
1/4 cup soft unsalted butter
1/4 cup coconut oil
3 very ripe bananas (mashed)
3/4 cup homemade fudge (approximate) chopped fine
1/2 cup chopped spiced nuts (walnuts and pecans)

Directions:
Preheat oven 400°, line 12-14 regular size muffin tins, set aside.
In bowl, combine dry ingredients, set a side
chop fudge and nuts, set aside
In a large bowl, cream the butter, coconut oil and sugar  until creamy.  Add 1 egg at a time and mix well, add mashed banana and Apple Jake, mix well.  Add dry ingredients and stir unless well incorporated.  Add the nuts and fudge mix until combined.  Fill muffin cups 3/4 full place in reheated 400° oven for approximately 18-20 minutes.  Remember each oven is different.
Cool on rack....enjoy!

Thanks for taking the time to stop by, have a wonderful week and Always Remember to Find the Time to Do ALL the THINGS Y♥u  L♥ve.
Donna

magic cookie bars *xmas*

I made these for Christmas this year.  They were a big hit and oh so easy to make.  These were on the list to make this Christmas, and as it turns out they were a favorite.  Everyone that I gave treats too really liked them, so guess they will be one that I make every year and the best part is they are sooooooooooooooo simple to make.  A big plus at Holiday Time.  Everyone that I have cookies to I asked to please be honest and tell me what they liked and didn't like.  I don't want to be making things that people don't really enjoy.  ☻  So give these a try and see if you like them too.

 Magic Cookie Bars from Eagle Brand

• non-stick cooking spray
• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1 (14 oz.) can sweetened condensed milk
• 2 cups (12 oz. pkg.) semi-sweet chocolate chips
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts

Heat oven to 350°F. Spray 13 x 9-inch baking pan with non-stick cooking spray.

Combine graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.

Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

 Thanks for stopping by, have a wonderful week and always remember to Find the Time to Do ALL the Things Y♥u  L♥ve.
Donna

apple dapple cake

 Monday work cake.  This is such an easy cake to make.  Takes more time to wait for it to cool than it does to put it all together.    This would be a great cake for the cooler weather in the fall.  I bet you could also change the fruit to give it a totally different flavor.  HMMM maybe next time.

 

Instructions

For the cake:
1. Heat the oven to 325°F and arrange a rack in the middle. Generously coat a 10-inch tube pan with butter (the pan should have a removable bottom), and set aside.

2. Place the flour, baking soda, and salt in a medium bowl and whisk to combine and aerate; set aside.

3. Place the sugar and oil in a large bowl and whisk to combine. Add the eggs and vanilla and whisk until thoroughly combined. Add the reserved flour mixture and, using a rubber spatula, stir until just evenly incorporated, being careful not to overmix. Stir in the apples and nuts until evenly distributed. Pour the batter into the prepared pan and smooth the top.

'4.Bake until the surface of the cake is golden brown and a toothpick or wooden skewer inserted into the center comes out clean, about 60 to 65 minutes. Place on a wire rack while you make the glaze.

For the glaze:
Place all of the ingredients in a small saucepan over medium heat. Bring to a boil, stirring often until the sugar has completely dissolved. Continue to boil, stirring occasionally, until the mixture has thickened slightly, about 3 minutes more.
While the cake is still warm and in the tube pan, pour all of the glaze over it. Let sit until completely cooled, at least 2 hours.
To remove the cake from the pan, run a knife between the cake and both the perimeter of the pan and the tube.


Butter, for coating the pan
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 3/4 cups granulated sugar
1 1/4 cups canola or vegetable oil
3 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups peeled, cored, and medium-dice Granny Smith apples (from about 3 medium apples)
2 cups coarsely chopped pecans (about 8 ounces)

For the glaze:

3/4 cup packed dark brown sugar
4 tablespoons unsalted butter (1/2 stick), cut into large chunks
1/3 cup heavy cream

 Arrange a sheet of aluminum foil so that it’s directly touching the surface of the cake, making a hole in the foil to expose the tube.  Flip the pan over and push the removable bottom and cake down onto the foil.  Remove the sides of the pan and the removable bottom. (If the cake sticks to the bottom, run a knife between it and the bottom).   Invert a cake or serving platter over the cake. Flip the cake and platter over and remove the foil.  Store at room temperature in an airtight container for up to 3 days.
Another very good cake.   Will make this again for sure.
Thanks for stopping by, have a wonderful week and Always Remember To Find The Time to DO ALL the THings You L♥ve.
Donna

White Chocolate Oatmeal Raisin Cookie

These are cookies that my daughter made over the Holidays.  I just love their flavor so of course had to make more.  There is just enough hint of orange, the dough freezes well too.  Just either put the entire batch in a plastic bag and write the instructions on the outside or make the balls and freeze them on a cookie sheet and when frozen place them in a plastic bag, of course with the instructions on the outside.  You can keep these frozen for about 4-6 months so when company happens buy you could pop them into the oven and have fresh homemade cookies to serve.
adapted from here 
Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 2 Tbsp. unsalted butter, softened
1/2 cup granulated  sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon fiori di sicilia or orange extract (see note)
1 cup uncooked regular oats
8 ounces white chocolate, chopped (about 2 cups)
1/2 cup raisins or golden raisins 

1/2 cup chopped pecans or walnuts (optional)

 Directions:

Combine first 4 ingredients in a medium bowl.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Beat in egg and orange flavoring just until combined. Add flour mixture and oats; stir until blended. Stir in white chocolate and raisins. Cover and chill dough 1 hour, if desired.
Line 2 large baking sheets with parchment paper. Drop batter by heaping tablespoonfuls, 3" apart, onto prepared baking sheets.
Bake at 350° for 13 to 15 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer cookies to wire racks to cool completely.
Prep: 10 min.; Cook: 15 min. per batch; Other: 5 min.
Editor's favorite; Make ahead
Note: Order fiori di sicilia from king arthur
Thanks for stopping by,  have a wonderful day and Remember to Find the Time to Do All the Things YOU Love.
Donna

Pear Apple Coffee Cake

My oldest grandson Josh was home on leave and one night he requested German food.  My daughter asked if I would make the dessert so this is what I made.

Filling:
2 granny smith apples (sliced)
2 Bartlett pears (sliced)
2 TBL butter
2-3 tsp. cinnamon
1/4 tsp fresh ground nutmeg
pinch of salt
1 tsp. lemon juice
1/4 cup of sugar

Dough
1 1/4 cup of AP flour
1/4 tsp slat
3/4 TBL yeast
2 1/4 TBL butter, melted
½ egg (whisk....use other 1/2 to
3 oz hot tap water

Directions:
In a skillet cook the apples with the other ingredients, side aside to cool.

Dough:
Whisk together the first 3 ingredients
In another bowl whisk the next 3 ingredients, add to the flour mixture and knead for 3 minutes.   (dough will be sticky and soft)  Cover and let rest for 20 minutes.

On floured surface, roll out dough to a 13x15 triangle.  Transfer to a parchment lined cookie sheet , cut strips along each side, leave a good space in the middle for your filling.  Pile on filling  (I also added 1/4 cup of fine chopped walnuts on top of the filling, you can also add raisins or dried  cranberries ) and then fold up end and then do a criss cross til you reach the other end, before folding the last strips fold up end then do the criss cross.
Cover with plastic wrap and put in refrigerator for 2 hours.
Preheat oven to 375°
Make Strudel for top

Ingredients:
1 1/2 TBL butter
3 TBL AP flour
1/8 cup powdered sugar
1/8 tsp cinnamon
1/4 cup slivered almonds or fine chopped almonds
Combine dry ingredients then cut in butter to make coarse crumbs.
Brush cake with rhe remaining ½ of egg, then top with strusel.  Bake at 375 for 15 minutes, then turn down oven to 350° and bake for an additional 15 minutes.
Top with vanilla glaze
Glaze:
1/8 cup powdered sugar
dash of vanilla
1-2 tsp water
Mix to make glaze
in small bowl put sugar and dash of vanilla, add small amount of water at first, stir, add more is needed.  You need to get it to the consistency of a slight running mixture.  Drizzle over top.

 Thanks for stopping by, have a GREAT day and Remember to Find the Time to Do ALL the things YOU love.
Donna

Banana Bread *new recipe*

I saw this recipe made on Cooks Country and just had to try it. One of the best I've made thus far. It's delicious and sooooooooooooo moist. The trick is cooking the banana's and then thickening the juice you get. And I might add it looks so pretty when it's done with the Banana's lined on each side and the crystal look of the sugar on top.
Printable
Ingredients:

5 ripe bananas + 1/2 banana for slicing not over ripe
1 3/4 cup AP flour
1/2 tsp salt
1 tsp Baking Soda
1 stick melted butter (I use unsalted butter)
1 tsp vanilla
2 eggs
3/4 cp brown sugar
1/2 cup walnuts (optional)
white sugar for sprinkling on top

Directions:
Spray loaf pan and set aside. Heat oven to 350
Heat banana's in microwave in dish covered with plastic and poke holes in top for steam to escape. Drain liquid and the cook this until it reduces to 1/4 cup takes about 5 minutes, let it cool.
Mash the banana and mix that and cooled liquid with the melted butter, vanilla, eggs and brown sugar. In another bowl combine dry ingredients. Mix dry ingredients with banana mixture but do not over mix. Fold in nuts.
Pour into pan and slice 1/2 banana thin and lay along each side. Sprinkle sugar on top and bake for about 1 hr. Rotate 1/2 way through. Enjoy
Hope you try this one, it's really great and very moist.
Thanks for stopping by and next I will have a cake to show you. New adventure in baking. Been watching Top Chef just desserts so....need I say more. :)
Remember to Find the time to Do all the things you Love.
Donna

Soft Oatmeal Cookies

This is one of my all time favorite cookies.  They are soft and chewy and stay that way (unless you mess with the dough too much when making the shape of the cookie.  Also if you roll them in sugar they will tend to be a little harder)  So guess the option would be up to you if you want a soft cookie or a hard one.  They store well and the dough could be froze for up to about 3 months.  You can also add raisins (what is an oatmeal cookie without raisins I ask?)  and some chopped nuts of your choice.
Printable recipe

Ingredients:

1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 1/2 - 1 cup raisins *Optional* 1/2 - 3/4 cup chopped nuts *optional*

2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 3 cups quick cooking oats

Directions:

	In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
	Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. or roll in sugar and then flatten with fork (gives a harder cookie)
	Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.  Have a wonderful day, and Remember to Find the Time to Do All the Things you LOVE. Donna

Pineapple Coconut Galette

This was an experiment.  When I was in Maine I made several desserts and found out that Orm (who I stayed with) loves pineapple so of course I had to make him some yummies with pineapple.  I had first made apple galette from apples I had picked from one of his trees.  Those were yummy also.  I didn't want to make the same recipe just changing the fruit to I decided to add some coconut and  finely chopped nuts.  I cooked the pineapple with about 1/4 cup of sugar and 1/4- cup white wine.
I let it cook until it was reduced and the sauce seemed to be a bit thickened.

I used the puff pastry for this as I did with the other Galettes

Frangipane (Almond Cream):
1/4 cup (50 grams) granulated white sugar
3 tablespoons (42 grams) unsalted butter
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (42 grams) almond meal (flour)
1 tablespoon (12 grams) all purpose flour
Crust:
1 pound (454 grams) frozen puff pastry, defrosted
Filling:
1 large can pineapple chunks (could use fresh)
2 tablespoons  granulated white sugar
1/8 teaspoon ground cinnamon (optional)
Garnish:
Confectioners' (powdered or icing) sugar
Softly whipped cream (optional)
Frangipane:  In the bowl of your electric mixer, or with a hand mixer, beat the sugar.

and butter until creamy.  Beat in the egg and vanilla extract until smooth.  Add the almond meal

and flour and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate. 

Puff Pastry: Once the puff pastry has been defrosted, as per manufacturer's instructions: Unfold one sheet of puff pastry onto a lightly floured surface and cut the sheet into thirds with a sharp knife. Then cut each third in half. Repeat with the second layer of puff pastry. Place the  pastries (you will have 12 altogether) on a parchment lined baking sheet. Then, with an offset spatula or large knife, spread a thin layer of frangipane (about 1 heaping TBL on each pastry, leaving about a 1/4 inch (1 cm) border. Cover and refrigerate the pastries for about 15 minutes. 


Preheat oven to 400 degrees F (205 degrees C) and place the oven rack in the middle of the oven   Remove the puff pastry from the refrigerator and lay the pineapple, coconut and nuts on top of the frangipane. 
Bake for about 15 - 20 minutes or until the pineapples are tender and the puff pastry is golden brown. Remove from oven and place on a wire rack. 
Preheat the oven broiler and move the rack to the top shelf of the oven. Lightly dust the tops of the pineapple with confectioners sugar (powdered or icing) and place under the broiler until the tips of the pineapple start to caramelize.  Watch closely and move the pan as needed.  Serve warm or cold with softly whipped cream or vanilla ice cream.
Makes 12 galettes.
 If you like the Galette's you can really make them with any fruit.  So now I've done 3 versions, peach, apple and pineapple.  Gee what could be next....I'm sure I'll find something.

Have a wonderful day, and Remember to Find the Time to Do All the Things you love.
Donna