Juicy, Grilled Pineapple Teriyaki Flank Steak

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Although it is raining today,  just a few days ago this was the view from my backyard porch swing in Denver Colorado.

view from porch swing

And yes, that probably is a yellow flower blooming from big toe — because that is just how happy I am to finally see Spring come to the Rockies.

With the coming of warm weather,  I get to dust off the ol’ grill and make some of my favorite summer recipes.   This easy recipe for steak marinade works just as well for chicken breasts. The longer you let the beef or chicken bathe in the bag, the happier it gets, but for the steak even four hours will do the trick.

Years ago when I had more energy, lots of kids and a big need for income, I was a caterer and this recipe for marinated chicken or steak was my number one, never fail, go-to main dish. People loved it and requested it again and again!

I am not sure why but it really does bring out the most tender flavor in grilled meat.  It is not overly sweet either, as some teriyaki marinated meats tend to be — but just the right the balance.  The pineapple juice adds a touch of flavor,  but it is a fresh and light background note.   Doesn’t cloyingly ring of pineapple.

Nothing says, “Summer is on its way!” like the smell of food on the grill,  and a gathering of friends on the porch.  This would be absolutely perfect to make for Mother’s Day, which is coming up soon.  And by the way, if you are looking for a pretty perfect Mother’s Day Gift — something to entertain and inspire and cheer your mom (or your wife or your daughter or grandmother, or your daughter is now a mom herself),  may we recommend a copy of We Laugh, We Cry, We Cook?

For any of you who may live near Alexandria, Indiana (or know someone who does),  Rachel and I will be speaking and doing a food demonstration at the Annual Spring Tea, this Saturday May 13, 2014, at 11:00 at Gaither Family Resources.   (Click on the link “Gaither Family Resources” and scroll down to the Spring Tea information box for ticket prices and the number to call to make reservations.)  We would love to see you, hug your neck and possibly sign a book for you or your mother in person!  Ya’ll come! 

Add a little "happy" to your days with this funny, uplifting mom-daughter memoir. (Perfect gift for Mother's Day, too.)

Add a little “happy” to your days with this funny, uplifting mom-daughter memoir. (Perfect gift for Mother’s Day, too.)

 

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Juicy, Grilled Pineapple Teriyaki Flank Steak

1 flank steak

Grill Seasoning, about a teaspoon (or enough to season both sides of the steak)

1/2 cup white wine

1/4 cup light soy sauce

1/2 cup pineapple juice (or drain the juice from a can of pineapple rings)

1 T. olive oil

2 T. Worcestershire Sauce

2 large cloves of garlic, smashed with side of knife

Oil for grill pan, if cooking indoors

Ziploc bag

Directions:

Season both sides of a flank steak with Grill Seasoning (or salt, pepper and garlic powder). Add the rest of the ingredients to a large, Ziploc bag and carefully squeeze the contents to mix.  Place the flank steak in the bag of marinade, seal the bag then squeeze and turn the bag to coat both sides of the steak.  Put in fridge to marinate, turning  once or twice in the process and marinate anywhere from four to 10 hours.

Fire up the outdoor grill or use a grill pan over high heat (put a little olive oil in the pan if cooking indoors).  Place steak on the grill and sear one side until golden brown with nice dark grill marks.  Turn over and grill the other side.  Then cover the grill pan or close the grill and let it cook for another minute or two.  Remove and put on a plate,  cover the meat with foil and let it sit so that juices distribute throughout the meat.   While the meat is sitting, lightly grill small slices of pineapple (fresh or canned), and bring the leftover marinade to a boil.  Spoon some of the marinade over the steak and decorate with pineapple to show it off!    When you are ready to serve, remove pineapple slices, cut the steak in thin slices across the grain, giving each person a pineapple half and a drizzle of sauce.

The nice thing about serving a big piece of steak like this is that you serve the outer slices to those who prefer their meat more done, and for those who prefer their meat more on the rare side, serve them slices from the middle of the steak.

Depending on the size of the steak,  it will usually feed anywhere from 4 to six people.  Delicious with rice or mashed potatoes or pasta;  a green salad or steamed/roasted  green veggie is tasty and beautiful.

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Pineapple Chicken Stack Ups

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(Becky, the Mama)

I have literally been making this recipe for 30 years!

As a newlywed and college student,  one of my best friends was Brenda Scott.  We both married young (I was 17 and she was 18),  so we swapped recipes and sometimes cooked together, too, trying to learn our way around the kitchen. One day we whipped up chocolate chip cookies in my small duplex kitchen. We  each took a bite of a cookie at the same time, then both ran to spit it out in the sink, reaching for water to quench our sudden thirst.

 “Becky, what did I do wrong?” Brenda asked, her Texas accent thick. “These taste like pure salt!”

I held up a clear canister that I’d filled with salt. (I never bothered with pesky things like “labels.”)

She looked at me, her eyes wide with confusion.  “Who keeps salt in canister?”

All I could do, since I was laughing so hard, was to point to myself and shrug.

Eventually we both had children,  and on a visit for lunch in her home,  our kids everywhere around us, Brenda served this sweet-savory dish called Pineapple Chicken Stack-Ups.  She thinks she may have found the recipe on the back of a Dole Pineapple can.  Wherever she found it, for me, it was love at first bite. The toasted English muffin is smeared with a savory mayo dolled up with dill and chopped green onions, then layered with  pineapple slices (fresh or canned),  a piece of cooked boneless chicken (thighs or breasts or even tenders),  a little more sauce and sprinkle of grated cheese… popped in the oven for about 10 minutes, and dinner is served.   (All you need is a simple salad on the side.)

I went home from Brenda’s house and made this recipe that very evening and have been making them on a regular basis for 30 years now, as long as Brenda and I have been friends, as long as we’ve been laughing together about our own foibles .  (I should mention she went on to become one of the finest nurses you can imagine.  Since I still forget to label things, I decided not to inflict my personality on the medical world, and eventually turned to writing humor as a career.)  I mentioned these Pineapple Chicken Stack Ups to Rachel  the other day and she said, “I loved those! And see? There’s proof you DID actually cook for us when we were kids.”  My youngest son, Gabe, chimed in as well.  “I loved those things, too!”

 You can make as many “stack ups”  as you want (and can fit) on a cookie sheet by increasing the recipe, which is really easy to do.  Because they spend very little time in the oven, they make a nice summer meal.   Perfect for fancy ladies luncheons, too, as you can construct them ahead of time, and then pop them in the oven to heat and melt at the last minute.  This recipe is also easily veganized by subbing Veganaise for the mayo;  cooked vegan chik’n cutlets, and vegan cheese.   I used fresh pineapple this time, but when the kids were young, and time short,  I reached for a can of pineapple rings and the results were still yummy.

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Brenda’s Pineapple Chicken Stack Ups

Makes 4 servings   (If your gang is hungry, they might eat 2 of these each, making the yield just 2 servings)

Preheat oven to 350 degrees.

Ingredients:

2 English muffins, split into 4 halves, and lightly toasted (I prefer multigrain)

4 boneless chicken thighs or smallish chicken breasts , seasoned with salt & pepper,  and cooked on both sides, in a skillet, in a little olive oil until golden brown (or a vegan “chik’n” substitute)

1/2 cup mayonnaise (vegans use veganaise )

2 T. chopped green onions

1 T. dried dill or 2 T. fresh dill

4 fresh or canned pineapple slices

1/3 cup grated cheddar cheese (vegans use a dairy-less cheese)

Directions:

Mix mayo, green onions and dill together in a small bowl.  (Don’t skip the dill, it is truly what makes this dish special!) Spread the toasted muffin halves, cut side up, with a heaping Tablespoon of the may0-dlll-onion sauce.  Place the muffins on a cookie sheet or large baking pan, leaving at least 2 inches between them.  Next, place a slice of pineapple on each muffin.  Then carefully lay  one piece of boneless cooked chicken on top of the pineapple, followed by another scant tablespoon of mayo-dill-onion sauce and finally a heaping tablespoon of grated cheese on top of it all.

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Stack Ups Ready for the Oven!

Carefully pop in the oven and let heat through until cheese is melted on top for about 10 minutes.

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This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Pineapple Chicken Stack Ups
The URL:http://wp.me/p1UwM9-10A
This was printed from: We Laugh, We Cry, We Cook


“Carrot Cake” Chutney (Topping for Cream Cheese & Crackers)

Carrot Cake Chutney served on atop crackers and whipped cream cheese

(Becky, The Mama)

I named my wonderful daughter “Rachel,”  after my wonderful sister Rachel St. John-Gilbert. 

My sister Rachel, with my grandson Georgie, on our Girlfriend Getaway to Seattle

Little did I know when my baby girl was born,  that one day she and my sister and I would all write books. My sister’s newest book has just been released: The Well-Lived Laugh: Designing a Life that Keeps You Smiling.  I think it is her best book to date. You’ll laugh, you’ll be inspired, you’ll let go of unnecessary pressures. Just trust me. Buy it or download it (click on picture of book, below,  to go to Amazon), beg or borrow it.  Or enter to win a copy right here. (Details to follow.)

KINDLE EDITION JUST $2.99 TODAY ONLY

My sister describes herself as an “offbeat observer who uses her wit to weave together comic takes on the ordinary.” I can testify that she is a connoisseur of life’s small joys, squeezing every drop of happiness from any tiny, remotely fun or interesting experience.  Here is a picture that my grandson George took of my sister on a recent trip to Seattle. This was our first stop, a quiet Asian tea house down the street from Pike’s Market.  I swear, she’d only had one sip of a mild jasmine tea. But leave it to my sister to find it a euphoric experience.

My sister in joyous rapture after a sip of green tea. (Julie, my daughter-in-law laughs and looks on. My grandson George, age 5, snapped the picture!)

I love receiving presents from my sister Rachel, because she thinks of the most unusual, wonderful, slighty quirky gifts.  For my birthday this year she gave me a little battery-powered milk foamer and a tiny Vietnamese coffee maker. (Which she promises to show me how to operate someday.)  She may send adorable comical napkins for me to use at my next party,  or a unique and tasty gourmet treat. One year on my birthday, she mailed me pretty jar of something called Carrot Cake Jam. Or was it Carrot Cake Chutney? Anyway, whatever it was called, it was AMAZING. Rach told me to put some cream cheese on a cracker, top it with the carrot mixture, and wait for my mouth to get very happy. So I did as I was told and about twenty minutes later, there was nothing left in the jar. Years later, I would sometimes think about that “perfect bite” of sweet-piquant cinnamon and slighty crunchy carroty-raisin goodness, mixed with the smooth salty flavor of cream cheese and crackers….   and feel sad that I’d probably never come across a jar of that yummy Carrot Cake Watchamacallit ever again.

Then last night I decided to create, to the best of my ability, a similar version.  Eureka!  I did it!  This stuff is amazing on crackers, but also a fun carrot cake “mix-in” for yogurt or ice cream or atop almond buttered toast.  An easy and unique treat to serve at your next party or bring to a hostess. . 

Now, before I forget: For a chance to win my sister’s new book, simply leave a comment below letting us know that you re-tweeted or pinned or facebooked this post (or any other you like from our blog), or liked my sister’s fan page. We’ll put your name in “the bowl” and pick the lucky winner to be announced next week.

Carrot Cake Chutney

Carrot Cake Chutney

Makes about 1 1/4 cups

Ingredients

5 medium sized carrots (preferably organic) peeled and chopped into 1 inch pieces

1/3 cup well drained crushed pineapple

1/3 cup agave nectar

1 T. brown sugar

Pinch salt

½ t. vanilla

2 t. cinnamon

3 T. raisins

2 T. white vinegar

Directions:

Process carrots in a food processor or blender until they are about the size of oatmeal flakes, small and just a little bit chunky.

 

Processed carrots to a tiny dice

Mix the carrots with all the ingredients above and simmer in a skillet on medium low for about 5-8 minutes or until the carrots are tender-crisp and the syrup is thick and reduced by at least half, most of it absorbed into the carrots and raisins. (With only a tablespoon or two of syrup remaining in pan.) If you’d like your chutney to have a bit more kick to it, add another teaspoon of vinegar or a squeeze of fresh lemon, once you’ve removed the pan from the burner. Cool and put in a tightly covered container in the fridge to let the flavors mingle and intensify. Serve cold with a small spoon, along side a plate of crackers and a small bowl of whipped cream cheese. 

 

 

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: “Carrot Cake” Chutney
The URL: http://wp.me/p1UwM9-BY
© Copyright 2012 – All Rights Reserved


Pineapple Coconut Cloud Cake

Granny’s Pineapple Coconut Cloud Cake

(Becky, the Mama)

My mother, whom my kids and grandchildren call “Granny,” discovered and whipped up this low fat, low calorie light-as-a-cloud cake one summer to rave reviews. It was love at first bite – for those watching their waistlines, and for those who had no need or desire to do so. What our family couldn’t believe, when Mother shared the recipe, was how ridiculously easy it is to make. The cake itself is only two ingredients: an angel food cake mix and a large can of crushed pineapple. Stirred together with nothing but a whisk or a spoon.  Honestly, a toddler can make this cake. And many a tiny grandchild has sat on my kitchen counter and done just that!

Because it is so easy with so few ingredients,  it is perfect for vacation, condo, or beach house cooking.  Today was foggy, damp and chilly at the beach where we are vacationing in Oregon, so it seemed the perfect time to bake a cake indoors.  As I was setting up a spot outside on the porch where I wanted to photograph the cake after it was made,  I looked up and saw this face in the window.  If you can’t read Little Boy Facial Expressions, let me interpret:  “Nonny, I’m ready for cake!”

Someone is eagerly watching his Nonny arrange the cake through the window!

I motioned to my grandson Georgie to come out on the porch where he helped me arrange sand dollars around the cake, then looked on admiringly at our handiwork.

George is more than ready to EAT his piece o’ cake after helping me decorate around it.

Finally time to eat cake!  And all declared it worth the wait and helping cheer us until the sun comes out again!

Granny’s Pineapple Coconut Cloud Cake

 

Serves 12

Preheat Oven to 350 degrees

Ingredients

1 Angel Food Cake Mix

1 20 ounce can crushed pineapple

3 cups whipped topping (My mom loves Dream Whip which she makes from a box.  I’m a real cow’s whipping cream kind of a girl. Cool Whip is the most convenient for occasions when there may not be a mixer handy.  (Coconut milk whipping cream is also great… use the fat that floats from the top of two cans of full fat coconut milk and whip,  then sweeten just as you do whipping cream.)

Shredded Coconut (about 1/2 cup for sprinkling on top)

Optional: Toasted, sliced almonds

Directions:

In a big bowl stir or whisk together one box of angel food cake mix and large can of crushed pineapple with juice.

Pour into a large rectangle ungreased pan.

Smooth fluffy batter in a big rectangle pan

Bake until golden brown, 25 to 30 minutes.

To cool, turn the cake upside down propping up on 4 cans or cups of equal height, at corners.

Prop angel food cake upside down on 4 cups or cans of equal height

When completely cool, frost cake with whipped cream or topping, garnish with flaked coconut. (If desired, toasted sliced almonds may also be used.)

Serve and enjoy. Keep in fridge, covered with plastic wrap.

This was printed from: We Laugh, We Cry, We Cook

The site URL: http://welaughwecrywecook.com

The Title: Pineapple Coconut Cloud Cake

The URL: http://wp.me/p1UwM9-x2

© Copyright 2012 – All Rights Reserved


Pina Colada Shrimp Kabobs

Pina Colada Shrimp Kabobs

(Becky — The Butter Lovin’ Mama)

Those who know me well know that I have a tough time remembering where I put things.  It isn’t early onset dementia, unless it set upon me at age thirteen. For me, the arrival of puberty came with an extra dose of ditziness that has never gone away.  So if I ever do slip into true senility, I’m not sure  anyone will actually notice. 

Just this past week I was serving lunch to some girlfriends and confessed, “I’ve lost my kiwi.” 

“Is that a euphemism for ‘you lost your marbles’?” one gal asked.

“No,  I wanted to serve you all a special dessert with strawberries and kiwi, but I have no clue where I put the kiwi.  So strawberries it is!”

The mystery kiwi showed up a few days later, nestled near the  small potatoes in the pantry.  As my husband was searching in that very same pantry a few hours later, he hollered, “I found a glass of tea on a shelf in here!”  I lose glasses of tea and cups of coffee so often that I rarely bother looking for them.  I just make another cup or glass, sure that eventually the missing ones will show up.  But who knows where? Or why?  

This week I bought an entire bunch of celery and believe it or not, also lost that.  Three days later I found it: in my computer bag.  The stalks were a little limp, but still salvageable.  (Just don’t tell my daughter I said that.) How it got there?  No clue.  The things I do unaware, astound even me.

Functioning with a brain like this is a bit of a challenge, some days more than others. On days when I’ve “lost my kiwi” (speaking metaphorically now), I sure don’t need a long complicated recipe for dinner.  This recipe for pina colada shrimp is one of my new favorite go-to meals for otherwise complicated days.  It is super fast, just a few ingredients, incredibly easy and so yummy, you’ll want to lick the platter clean.  Sweet/salty, rich and creamy…it will take you to Hawaii in your mind.  It pairs perfectly with a side of rice pilaf and a bright green veggie like broccoli or asparagus. (Just make sure you store your green veggies in the crisper and not in your computer bag.)

Becky’s Pina Colada Shrimp Kabobs

Serves 2-4 depending on appetites, and size of shrimp

Ingredients

24 medium shrimp, raw, peeled. (Thread six shrimp on each of 4 skewers.)

2 slices of fresh pineapple cut in about 1 inch pieces (canned will also work, but not quite as tasty as fresh)

4 t. coconut oil

4 t.  soy sauce

1/2 c. pineapple juice

1/2 c. coconut milk (From a can, usually near Asian aisle at grocery.  Get full fat, not the “lite” kind.)

2 t. brown sugar

Directions:

Mix soy sauce and pineapple juice in a large measuring cup,  to make a marinade.  Pour 1/2 the marinade over the shrimp kabobs (in a large shallow pan) and let sit for at least 5 to 10 minutes. Reserve the rest of the marinade for use later in the recipe.

In a grill pan or large skillet, heat the coconut oil on the stove top to medium high. Lay marinated shrimp on skewers in the pan, alongside the pineapple pieces.  Cook shrimp until pink and turn over.  Turn over the pineapple when it gets golden brown marks on it.  Cook until both sides of the shrimp and pineapple are done.  Remove shrimp and pineapple to a plate and cover to keep warm.

In the same skillet or grill pan, add the remaining marinade along with coconut milk and. brown sugar.  Heat until bubbly and creamy. 

Arrange shrimp kabobs and pineapple on a serving plate (as shown in picture) and pour sauce over all.  You can also put on a bed of rice if you like, and decorate with broccoli flowerets or other bright-colored steamed veggies around the edges.

Variations:

Skip the skewers and saute shrimp and pineapple together in a pan, mix with sauce and serve over rice. Garnish with toasted coconut and chopped macadamias or cashews.

Vegans &  Vegetarians: Alternate pieces of firm tofu or vegan meatballs or sausages with slices of red pepper and sweet onion in place of shrimp.  Marinate and proceed with recipe above. Garnish with chopped macadamia nuts.

This was printed from: We Laugh, We Cry, We Cook

The site URL: http://welaughwecrywecook.com

The Title: Pina Colada Shrimp Kabobs

The URL: http://wp.me/p1UwM9-m0

© Copyright 2012 – All Rights Reserved


Refreshing Mandarin Orange & Pineapple Cake (Vegan Friendly)

 

One warm day when my daughter Rachel was about fourteen, she bounced in the kitchen and said, “Mom, you have GOT to get the recipe for this cake called ‘Refreshing Cake’ that Cricket’s mom made today. It was cold and full of fruit and not too sweet, and creamy… and I want it for my birthday cake.”

Cricket was one of Rachel’s best friends, and luckily her mom was the sweet-natured recipe-sharing sort,  so her recipe for “Refreshing Cake” (made with cake mix, eggs, pudding mix, a cup of oil, canned fruit and Cool Whip) showed up not only at birthdays, but was our go-to Spring and Summer dessert for family gatherings.

Then Rachel grew up, married, and became a vegan, bravely waving good-bye to many of her favorite desserts made with lots of dairy and eggs.

I, too, became more health conscious in my own way. I grew up in the 70’s when our collective moms (prompted by TV and the health advice de jour) stocked the kitchen with the latest new-fangled foods: Fresca,  Tang (Why drink OJ from an actual orange when you can drink orange flavored sugar water?), margarine, IMO (A sour cream substitute. What those initials stood for is still a government secret.), saccharine, Mellorine (an artificial ice cream that melted into tile grout) and Cool Whip,  that luscious tub full of hydrogenated oil and air!

We were a generation of kids raised on NASA and  chemicals, basically eating astronaut food.

(I must hasten to add that my mother turned into something of a health nut in the decade of the 80’s, and has remained healthily and happily so ever since.)

But somewhere along the way to adulthood, I tasted real butter and ice cream (Blue Bell), promptly fell in love with the real McCoys, and began cooking with all things “natural.”

Now recipes with “artificial food” ingredients leave a slight chemical aftertaste in my mouth,  not to mention an ache in my tummy.

But with the coming of Spring, visions of that moist pineapple and Mandarin orange cake, with its pineapple-whippy-pudding frosting started dancing in my head again. Along with the thought, “I wonder if I could create a ‘real food’  vegan-friendly version of this cake that doesn’t taste like fruit flavored mashed tofu and lentils?”

I’m pleased to say that with a quick trip for a couple of specialty items at Whole Foods, I produced a Refreshing Cake that is not only chemical free, organic and vegan… it tastes better than the original to me. No weird aftertaste, no achy tummy.  Just a pure “real food” moist, yummy cake.

It would also make a great make-ahead cake for Easter lunch or dinner. A little preview tip: two cans of whole full fat coconut milk will need to go in your fridge overnight before making the recipe. This allows the “cream” to solidify and rise to the top so you can skim it off and whip it!

Becky’s Refreshing Mandarin Orange and Pineapple Cake

Serves 9 to 12, depending on size of pieces

Ingredients:

Some of the ingredients for “Better for You” Refreshing Cake

For Cake:

Dr. Oetker’s Organic Vanilla  Cake Mix,  (This mix has no dairy or eggs in the mix, so if you don’t add any, it can be vegan.)

4 eggs (Vegans use egg-replacer equal to 4 eggs.  You can click on link for recipe or buy “egg-replacer” in a box at most health food stores.)

1/2 c. coconut oil

1/2 c. applesauce (you may also use another 1/2 c. of canola or coconut oil instead, but applesauce makes it lighter in calories)

1  11 ounce can Mandarin Oranges with juice

For Frosting:

2 16 oz. cans full-fat coconut milk, chilled overnight in fridge. (You will only use the coconut cream that rises to the top.)  If you prefer dairy,  you can use 1 c. whipping cream instead.  Or 1 can of coconut cream and 1/2 c. whipping cream combined which is what I use most often as it seems to render the best of both!

1/2 c. vegan vanilla pudding mix (I used about half a package of Mori Nu vanilla pudding mix. If you aren’t vegan you can use any 3 1/2 oz. package of instant vanilla pudding mix.)

1 28 ounce can crushed pineapple, drained

1/4 c. raw organic sugar or agave nectar

2 t. good vanilla

Directions:

Preheat oven to 350 degrees.

To make the cake,  mix the organic cake mix with eggs or egg-replacer of your choice, coconut oil and applesauce. When thoroughly blended, fold in mandarin oranges with juice,  breaking gently as you stir. Pour batter into an 11 by 13 inch pan and bake for about 20 minutes or until golden brown and cake springs back to touch in the middle. Cool and refrigerate until cool to the touch before frosting.

Refreshing Cake before frosting

Using an electric mixer, whip the coconut cream as you would cream until it has the consistency of whipped cream.  (Or if you prefer to use dairy, whip 1 c of heavy cream. I often use half coconut cream and have whipping cream.)  Add 1/2 c. of vegan pudding mix (save rest for another cake, another day:)  and continue to beat.  Add vanilla and 1/4 c organic sugar or agave.   Fold in the can of well-drained can of pineapple.  ( Really squeeze the juice out, pushing pineapple against the colander holes.)   Keep in fridge until you are ready to frost.  If frosting feels too thick, add a little pineapple juice until it has the consistency of easy-to-spread, slightly stiff,  whipped cream. If too thin, let it set in fridge for up to an hour and it should thicken.

Whipped Coconut Cream with Pineapple folded in

When the cake is chilled,  frost with coconut-cream-pineapple frosting. You may want to garnish with a little flaked coconut. Cover with plastic wrap and keep in fridge until you are ready to serve. I think this cake tastes even better the next day or two as flavors have a chance to chill and mingle.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Refreshing Mandarin Orange and Pineapple Cake (Vegan Version)
The URL: https://welaughwecrywecook.com/2012/04/04/refreshing-mandarin-orange-pineapple-cake