Meaghan Moineau — Home Cook & Story-Driven Food Creator

Category: Sweet Treat

  • Grandma Inez’s Pineapple Pie | Made by Meaghan Moineau

    Grandma Inez’s Pineapple Pie | Made by Meaghan Moineau

    Grandma Inez’s Pineapple Pie

    There’s something magical about recipes that have been passed down through generations. Grandma Inez’s Pineapple Pie is one such cherished recipe, evoking memories of summer afternoons spent in her cozy kitchen, with the sweet aroma of pineapple filling the air. This pie, with its rich, buttery crust and light, fluffy meringue, was a staple at every family gathering. Today, I’m thrilled to share this delightful recipe with you, so you can create your own memories with this timeless dessert.

    Why You’ll Love It

    This pie is a perfect blend of sweet and tart, with a creamy pineapple filling and a cloud-like meringue topping. It’s a wonderful dessert that offers a refreshing twist on the traditional fruit pie. Whether you’re serving it at a holiday dinner or as a special treat on a regular day, this pie is sure to impress your family and friends.

    Ingredients

    • 1/2 cup butter
    • 1 can (20 oz) crushed pineapple, with juice
    • 1/4 cup cornstarch
    • 1/4 teaspoon cream of tartar
    • 3 egg whites
    • 3 egg yolks
    • 1 pre-baked 9-inch pie crust
    • 1/8 teaspoon salt
    • 1 cup sugar (divided)
    • 1 teaspoon vanilla (divided)
    • 1/2 cup water

    Instructions

    1. In a medium saucepan, cream together 1/2 cup of sugar, butter, and egg yolks using a hand-held electric mixer.
    2. Blend in the cornstarch and 1/2 teaspoon of vanilla.
    3. Add the water and crushed pineapple with its juice to the mixture and blend again thoroughly.
    4. Transfer the saucepan to the stove and cook over medium heat, stirring constantly until the mixture thickens.
    5. Pour the thickened pineapple filling into the pre-baked pie crust and let it cool completely.
    6. To prepare the meringue, whip the egg whites in a clean bowl until they start to become foamy.
    7. Add the remaining 1/2 cup sugar, cream of tartar, salt, and 1/2 teaspoon vanilla to the foamy egg whites and continue to whip until the meringue reaches soft peak stage and is smooth and glossy.
    8. Spread the meringue over the cooled pineapple pie, ensuring it covers the filling completely and touches the edges of the crust.
    9. Bake the pie in a preheated oven at 400°F (200°C) for just a few minutes, until the meringue is lightly browned.
    10. Let the pie cool before serving. Store any leftovers in the refrigerator.

    Tips

    Ensure all your ingredients are at room temperature before you start, as this will help them blend better. Also, when making the meringue, make sure your mixing bowl and beaters are completely clean and free of any grease, as even a small amount can prevent the meringue from forming peaks.

    Variations & Substitutions

    If you prefer, you can substitute fresh pineapple for canned, but make sure to adjust the sweetness by reducing the sugar slightly. For a different flavor profile, try adding a tablespoon of shredded coconut to the filling or topping the meringue with toasted coconut flakes.

    Storage

    This pie is best enjoyed fresh, but it can be stored in the refrigerator for up to three days. Cover it loosely with plastic wrap or an airtight container to prevent the meringue from weeping or becoming too soft.

    FAQ

    Can I freeze the pineapple pie?

    It’s not recommended to freeze this pie, as the texture of the meringue might change upon thawing, becoming less stable and more watery.

    Why is my meringue weeping?

    Meringue can weep if it is not cooked long enough or if it is exposed to humidity. Ensure that the meringue is spread over the pie immediately after whipping and baked until it’s set and lightly browned.

    Can I use a store-bought pie crust?

    Absolutely! A store-bought pie crust will work just fine and can save you some time. Just make sure it’s pre-baked before adding the filling.

    Nutrition

    While this pie is a delightful treat, moderation is key. Each slice provides approximately 320 calories, with 14g of fat, 45g of carbohydrates, and 5g of protein. It’s a wonderful indulgence for those special occasions.

    Final Thoughts

    Grandma Inez’s Pineapple Pie is more than just a dessert—it’s a slice of nostalgia wrapped in a flaky crust and topped with heavenly meringue. Whether you’re a seasoned baker or a kitchen novice, this recipe is straightforward and rewarding. I hope you enjoy making and sharing this pie as much as our family has over the years. Happy baking!

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  • Almond Ricotta Cake | Made by Meaghan Moineau

    Almond Ricotta Cake | Made by Meaghan Moineau

    Almond Ricotta Cake

    There’s something deeply comforting about baking a cake that fills your home with the warm, inviting aroma of almonds and citrus. This Almond Ricotta Cake is a cherished recipe passed down through generations in my family. I remember watching my grandmother whip up this cake in her cozy kitchen, her hands moving with the kind of practiced ease that only comes from years of baking. She would always let me lick the spoon, and to this day, the taste of this cake brings back the fondest memories of those afternoons spent in her sunlit kitchen. I’m thrilled to share this recipe with you, and I hope it becomes a treasured part of your family traditions as well.

    Why You’ll Love It

    This Almond Ricotta Cake is the perfect blend of moist, tender crumb and rich flavors. The ricotta cheese adds an incredible creaminess, while the almond extract and zest of fresh lemon bring a bright, aromatic profile. With a delightful topping of almonds and a sweet apricot glaze, this cake is both elegant and delicious. Whether you’re serving it for a special occasion or simply enjoying a slice with your afternoon tea, this cake is sure to impress.

    Ingredients

    • 1 cup all-purpose flour
    • 1 teaspoon almond extract
    • 1 cup ground almonds
    • 1/4 cup apricot jam
    • 1 teaspoon baking powder
    • 1/2 cup canola oil
    • 1 large egg
    • 3 large eggs
    • 2 tablespoons lemon juice
    • Zest of 1 lemon
    • 1/4 cup milk
    • 2 tablespoons orange liqueur
    • 3/4 cup 2% ricotta cheese, plus 3/4 cup for topping
    • 1 tablespoon rum
    • 1/4 teaspoon salt
    • 2 tablespoons sugar, plus 1/4 cup for topping
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup sliced almonds

    Instructions

    1. Cake: In a large mixing bowl, beat the eggs, sugar, and oil on high speed until thick and pale, about 8 minutes. Add the ricotta, lemon juice, zest, rum, vanilla, and almond extract. Mix until blended.
    2. In a separate bowl, sift together the ground almonds, flour, baking powder, and salt. Whisk into the ricotta mixture in 3 additions.
    3. Pour the batter into a 10″ springform pan that has been buttered and the bottom lined with parchment paper. Bake in a preheated 350°F oven for 45-50 minutes. The cake is done when a wooden skewer inserted in the center comes out clean.
    4. Topping: Increase your oven temperature to 375°F. Heat the milk and stir in 2 tablespoons of sugar. Toss in the almonds, ensuring they are coated.
    5. In a separate bowl, blend together 3/4 cup ricotta, the egg, 1/4 cup sugar, zest, and vanilla. Spread the ricotta mixture topping over the baked cake and sprinkle with the almond slices.
    6. Return to the oven and continue baking for 15 minutes, until the almonds are golden brown.
    7. Remove from the oven and spread the glaze over the almonds. Allow the cake to cool before removing from the cake pan.
    8. Glaze: In the microwave or in a small pan, heat the apricot jam until it starts to liquefy, about 1-2 minutes. Stir to ensure it doesn’t burn. Strain the jam if there is a large amount of pulp. Brush gently on the baked cake.

    Tips

    • Ensure all ingredients are at room temperature before beginning to mix for a smoother batter.
    • Use fresh lemon for the best flavor; the zest adds a lovely aromatic quality to the cake.
    • Allow the cake to cool completely before glazing to prevent the glaze from soaking into the cake.

    Variations & Substitutions

    • Dairy-Free: Substitute the ricotta cheese with a plant-based ricotta alternative and use almond milk instead of regular milk.
    • Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend suitable for baking.
    • Flavor Twist: Try using different citrus zests, like orange or lime, for a unique twist on the original recipe.

    Storage

    This cake can be stored in an airtight container at room temperature for up to 3 days. If you wish to keep it longer, place it in the refrigerator for up to a week. For even longer storage, wrap it tightly in plastic wrap and freeze for up to a month. Thaw overnight in the refrigerator before serving.

    FAQ

    Can I use a different type of nut for the topping?

    Yes, you can experiment with other nuts like pistachios or walnuts for the topping. Just ensure they are sliced thinly for even baking.

    What can I use instead of apricot jam for the glaze?

    If you don’t have apricot jam, you can substitute it with peach or orange marmalade for a similar sweet and tangy flavor.

    Nutrition

    While this cake is a delightful treat, it’s important to enjoy it in moderation. Each slice contains approximately:

    • Calories: 320
    • Fat: 18g
    • Carbohydrates: 34g
    • Protein: 7g
    • Sugar: 21g

    Final Thoughts

    This Almond Ricotta Cake is more than just a dessert; it’s a delicious reminder of the love and care that goes into home baking. Whether you’re enjoying it with family or sharing it with friends, this cake is sure to warm hearts and create lasting memories. I hope this recipe becomes a beloved part of your baking repertoire, just as it has in mine. Happy baking!

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  • Chocolate Almond Bark | Made by Meaghan Moineau

    Chocolate Almond Bark | Made by Meaghan Moineau

    Chocolate Almond Bark

    Chocolate Almond Bark is a delightful treat that combines the rich, smooth flavor of chocolate with the crunchy, savory goodness of almonds. This recipe is a favorite in my family, especially around the holidays. I remember my grandmother making a similar version of this bark every Christmas. The aroma of roasted almonds mingling with chocolate would fill the house, and it was the ultimate signal that the festive season had truly begun. Now, I carry on the tradition, adding a few modern twists to the classic recipe.

    Why You’ll Love It

    Chocolate Almond Bark is incredibly easy to make and requires only a handful of ingredients. It’s a perfect balance of sweet and savory, with a hint of spice from the cayenne pepper. This treat makes for a great homemade gift or a delightful snack to enjoy anytime. Plus, it’s a wonderful recipe to make with kids or friends, as it doesn’t require any special culinary skills.

    Ingredients

    • 1 cup raw almonds, chopped
    • 1/4 teaspoon cayenne pepper
    • 12 ounces candy making chocolate
    • 1/2 teaspoon sea salt
    • 1 tablespoon Worcestershire sauce

    Instructions

    1. Preheat your oven to 160 degrees.
    2. In a medium bowl, combine the chopped almonds with the Worcestershire sauce, cayenne pepper, and half of the sea salt. Mix well to ensure the almonds are evenly coated.
    3. Spread the almond mixture onto a baking sheet in a single layer. Roast in the preheated oven for 20 minutes, stirring halfway through to ensure even roasting. Let the almonds cool completely.
    4. While the almonds are cooling, melt the candy making chocolate using a double boiler or in the microwave. If using a microwave, heat the chocolate on low power, stirring every 30 seconds, until smooth.
    5. Once the almonds have cooled, mix them into the melted chocolate until thoroughly combined.
    6. Line an 8 x 8 inch baking pan with wax paper. Pour the chocolate almond mixture into the pan and spread it evenly.
    7. Sprinkle a pinch of the remaining sea salt on top of the chocolate mixture.
    8. Let the chocolate cool and harden at room temperature or in the refrigerator for faster results.
    9. Once set, break the chocolate almond bark into bite-size pieces and enjoy!

    Tips

    To ensure the best results, use high-quality candy making chocolate, as it will melt smoother and provide a richer flavor. When roasting the almonds, keep a close eye on them to prevent burning. If you don’t have a double boiler, a heatproof bowl over a saucepan of simmering water works just as well for melting chocolate.

    Variations & Substitutions

    Feel free to customize this chocolate almond bark to suit your taste preferences. You can substitute the raw almonds with your favorite nuts, such as pecans or walnuts. If you’re not a fan of cayenne pepper, you can omit it, or replace it with a milder spice like cinnamon. For a more indulgent treat, consider adding dried fruits like cranberries or raisins to the mix.

    Storage

    Store your chocolate almond bark in an airtight container at room temperature for up to two weeks. If you prefer your chocolate to be on the firmer side, you can keep it in the refrigerator. Just be sure to let it come to room temperature before serving for the best texture and flavor.

    FAQ

    Can I use dark chocolate instead of candy making chocolate?

    Absolutely! Dark chocolate is a great alternative and will provide a more intense chocolate flavor. Just make sure to use high-quality chocolate for the best results.

    Is it possible to make this recipe vegan?

    Yes, you can make this recipe vegan by substituting the Worcestershire sauce with a vegan version and using a dairy-free chocolate. Ensure that all other ingredients are vegan-friendly as well.

    Nutrition

    While I don’t have the exact nutritional breakdown for this recipe, it’s important to note that almonds are a great source of healthy fats, fiber, and protein. Chocolate, especially dark chocolate, contains antioxidants. However, this is a treat and should be enjoyed in moderation as part of a balanced diet.

    Final Thoughts

    Chocolate Almond Bark is a versatile and delectable treat that’s sure to impress anyone who tries it. With its simple ingredients and straightforward instructions, it’s an easy recipe to whip up for any occasion. Whether you’re indulging on your own or sharing with loved ones, this bark is a delightful way to satisfy your sweet tooth. I hope you enjoy making and tasting this recipe as much as my family and I do. Happy cooking!

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