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Banana Crunch Muffins

Posted in In the Kitchen, Maggie, recipe, thanksgiving
on November 11, 2016

Hi Friends!

Maggie here, and I couldn’t be more excited that we are finally experiencing some fall weather here in the south! The fall is my favorite time of the year. I love the changing of the leaves, having a fire in my old brick fireplace, and all of the things that come with the changing of the season. It’s a beautiful time to reflect on the faithfulness of the Lord, and indulge in the best baking season!
I know most of us who love fall immediately turn to pumpkin-flavored goodies when the leaves start to change, but I want to shake things up a bit. I have a favorite (pumpkin-free) muffin that I absolutely have to share with you. These Banana Crunch Muffins are a favorite in my house in the fall and a definite go-to for when I have guests. And they usually don’t last very long!
Banana Crunch Muffins (Serves 12)
Muffin Ingredients:
1 ½ cups flour, measured correctly
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt (I cook and bake with kosher salt)
3 ripe bananas, mashed
2/3 cup sugar
1 egg, beaten
1 teaspoon vanilla
½ cup melted butter
Crunch Topping Ingredients:
½ cup brown sugar, packed
2 tablespoons flour
2 tablespoons butter, melted
2 tablespoons oats
1/3 cup chopped pecans
Preheat oven to 375 degrees and line muffin tin with paper or foil liners.
Combine flour, cinnamon, baking powder, baking soda, and salt in a bowl. Mix well.


In a separate bowl, mix together on low to medium speed the mashed banana, sugar, egg, vanilla, and melted butter. (You can use either a hand or stand mixer.)



Add wet ingredients to your flour mixture and stir just until all ingredients are moistened. Do not over mix! (See baking tips below.)
Using a ¼ measuring cup or ice cream scoop divide the batter into 12 muffin cups.
In a small bowl, stir together all Crunch Topping ingredients. Top each muffin with one tablespoon of the mixture. (My awesome husband was helping me out and making the crunch topping for me as I made this post. I forgot to tell him to add oats, so your topping may look a little different than my pictures!)



Bake 18-20 minutes.



And, as always, here are a few baking tips to take along with you!
Measuring flour and other dry ingredients is important for your recipes to come out best! The proper way to measure flour is to use a spoon to scoop flour into your measuring cup, then use a knife or scraper to level off the top of your measuring cup. This should get your measurements just right!
When making muffins it’s always super important that you do not over-mix your batter. If you do over-mix, you end up overworking the gluten, and will cause your muffins not to rise well, also making them more dense rather than light and fluffy.
When you are making muffins, you want to bake the batter right away, following ingredient portions and mixing instructions carefully. If you do not, the leavening components, like baking powder and baking soda, will have already reacted in the batter before you baked it, resulting in a very dense muffin.
I hope you love these tasty treats as much as my family and I do. Don’t forget to snap a picture and tag us on Instagram (or use our hashtag #tfptalk) as you and your loved ones enjoy these delicious holiday goodies along with us!
Happy Fall, Yall! 

Super Bowl Party Tips, Recipes and More!

Posted in danielle, In the Kitchen
on February 6, 2016

Super Bowl Party Tips and Recipes

Super Bowl Party Tips and Recipes | The Pineapple Porch

A good Super Bowl party is right up my alley. Being the only girl in a family of football-playing brothers growing up on good ol’ Rocky Top (which basically means you’re born a football fan), I was destined to be a Super Bowl party throwing queen. I have a feeling some of you can relate.

If you’re planning on having a get-together for the big game, I have come up with few simple tips to throw a fun and relaxing party on Sunday night, perfect for whomever you cheer for. Continue Reading

Easy as Pie

Posted in danielle, In the Kitchen
on November 25, 2015

My grandmother is known for her delicious southern cooking. One thing she has learned how to do well is to balance making things from scratch, and then having some super simple go-to recipes that will make you think they were way more complicated than they are.

That’s the case with this super easy chocolate pie. I have eaten it at every Thanksgiving for my whole life and was surprised to know the filling was composed of just 3 ingredients.

Since it is the day before Thanksgiving, it is not worth the stress of scouring Pinterest for the perfect, possibly elaborate, pie. Also, I remember when I was first learning to cook, I wanted to contribute something, but felt Thanksgiving was not the day to be experimenting. So if you are looking for a simple and cheap can’t-mess-it-up recipe to whip up in a jiffy…look no further! TFP’s got your back!

My grandmother starts with a store-bought pie crust. I decided to make my own pie crust just for the fun of it. Whatever you choose to do will work just fine!


Start by putting your graham crackers into a food processor and blending until they are fine.



Pour graham crackers into a bowl along with sugar and melted butter. Mix until it becomes the consistency of wet sand. (Adjust your crust taste by adding sugar or butter according to your preference!)


After the crust is mixed, put it in the bottom of a pie platter and stick it in the fridge to set up while you mix the pie filling.


Also, make sure you enlist only the best of sous chefs while making your pie (he’s really just a real live vacuum cleaner for when I inevitably spill graham crackers on the floor).


In a separate bowl, add the instant chocolate pudding with 2 cups of cold milk. Whisk the two ingredients together until the mixture is completely smooth. Next, fold in 5-8 ounces of whipped cream. (At this point my husband wanted the mixture more chocolatey so he added Hershey’s chocolate syrup right into the batter.) Whisk the batter until the ingredients are all evenly distributed.


Grab the pie crust from the fridge and pour your filling into the platter (again…my husband with the syrup – this time on the crust).


Add another 5 ounces of whipped cream (the best way to to pipe it through a bag) to the top of the pie. I also added crushed oreos for garnish. Stick it in the fridge and let it set up for at least 4-6 hours.

There you have it! Contributing to Thanksgiving doesn’t have to be stressful or super expensive. This pie is so simple but the effort goes a long way. Plus, everyone loves some chocolate pie! Enjoy your Thanksgiving!


15 Minute Mini Apple Pies

Posted in In the Kitchen
on November 4, 2015


What could be better on a chilly fall day than a slice of warm apple pie? Well, what if I told you that you could make it in 15 minutes flat, and have a perfectly portioned ‘piece’ for under 50 calories!?! These are perfect to make for a fall gathering or just to enjoy with your friends or family at home! You can even save them as leftovers by not ‘filling’ the pie shells until you are ready to eat them! Enjoy!
Pie Shells:
12 Wonton wrappers [mini fillo shells work too]
1 tbs Baking stevia (or 2 tbs sweetener that measures like sugar)
1/4 tsp Cinnamon
Apple Pie Filling:
3 medium Apples, peeled, diced into small chunks
1/8 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Apple pie spice (or pumpkin pie spice)
2 tbs Low sugar maple syrup or honey
2 tbs Baking stevia (or 1/4 cup sweetener that measures like sugar)
The estimated total time to make this recipe is 10-15 minutes.
Preheat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray.
Line each muffin tin with wonton wrappers, and spray wonton wrappers with cooking spray. Sprinkle wonton wrappers with cinnamon and sweetener mixture. Bake for 10 minutes, or until just lightly golden brown.


In the meantime, prepare the apple mixture. In a medium-sized bowl combine the diced apples with the spices and syrup/honey. Add the apple mixture to the microwave and cook for 3-4 minutes, or until tender. (Note: You can also place apples in a large skillet with spices and syrup/honey and cook over low heat until apples are tender.)
Remove apple pie mixture from microwave and let cool. Add mixture to baked wonton wrappers. Serve with Tru Whip or light vanilla ice cream.
For full nutritional info and tons of other amazing recipes by Katie, click here.
To read Katie’s interview with The Front Porch, check it out here.
Planning on making this recipe? Tag us in your mini apple pie photo – @_thefrontporch and @dashingdish using the hashtag #TFPTalk
*Recipes and photos are curiosity of Katie Ferrell and