Brighten up your cupcakes with these dried pineapple flowers! They’re a delicious and gorgeous way to enhance your Spring salads and desserts! Plus they taste amazing!
This post is part of the Inspire My Creativity link party. This month’s theme is FLOWERS!
This post contains affiliate links, meaning that if you click through and purchase something, I may receive a small commission at no additional cost to you. Thanks for your support!
Dried Pineapple Flowers – Prep
First, peel one ripe pineapple.
Remove the eyes.
Slice as thin as possible – 1/8″ to 1/16″. Tip: Use a serrated knife and rotate the pineapple every few slices so one side doesn’t end up flat.
Blot each slice with a paper towel to remove excess moisture, then place on parchment paper covered cookie sheets.
Bake 25 minutes at 250 degrees.
Turn slices over, then bake another 25 minutes.
Slices should be pretty dry. If not, bake a little longer.
Carefully remove each slice and place in a mini muffin tin. Arrange the “petals” the way you like.
Place in the warm oven and bake 10 minutes.
Turn the oven off but leave the pineapple in to keep drying.
Check ever 10 or 15 minutes to be sure it isn’t getting too dark.
Remove from oven when you like the coloring then allow to dry a few more hours in the muffin tin.
Place on cupcakes, cheesecake, cake, fruit salad – anywhere you’d like a little flower happiness!
Enjoy your dried pineapple flowers!
Welcome to the Inspire My Creativity link-up! I’m co-hosting this link party with some blogging friends and each month we share our ideas to get your creative juices flowing. We’d love you to join in the fun- link up with us below!
Be sure to check out what the other hosts have made this month as well!
Looking for an easy, festive dessert for St. Patrick’s Day? Try some Leprechaun Fudge!
This post contains affiliate links, meaning that if you click through and actually purchase something, I’d receive a small commission to help keep the lights on at no additional cost to you. Thanks for your support!
2 1/4 cups sugar
1/4 cup butter, sliced into a few chunks
1 cup evaporated milk
1 1/2 cups white chocolate chips
2 1/2 cups mini marshmallows
1 tsp vanilla
2 tsp peppermint extract
St. Patrick’s Day sprinkles (THESE look awesome!)
Green food coloring (I used THIS)
1. In a large bowl, add 1 1/2 c. marshmallows, white chocolate chips, and butter. Set aside.
2. In a medium pan, mix sugar and milk, stir to dissolve. Boil about 10 minutes, test just to softball stage. (I prefer to err on the side of being extra soft so the fudge doesn’t get too hard)
3. Add green food coloring- more or less depending on how green you’d like it. The color will lighten when you mix it with the marshmallows.
4. Pour over chocolate chips, marshmallows, and butter. Mix.
5. Add an additional 1 c. marshmallows, vanilla, and peppermint. Stir until liquids are mixed in, leaving partially melted marshmallows.
6. Pour onto greased cookie sheet or into cake pan. For best results, use a non-stick mat so the fudge comes out easily. Smooth with spatula and add sprinkles (if desired).