Pineapple Chocolate Squares and a Robin

I almost riffled right by this recipe for Pineapple Chocolate Squares, in a cookbook called “Enchanted Evenings,” by John Hadamuscin. I like pineapple okay, but there are other fruits I’m more a fan of. Still . . . here’s what John had to say about these bars: Pineapple and chocolate? Sounds strange, but it’s scrumptious, I assure you. Well, he had me at scrumptious, which is such a wonderful word. (I looked up “scrumptious” in the dictionary. No one know where it came from. It just is.)

As it turns out, these bars are scrumptious. They are super moist and chocolatey with little shreds of pineapple. Kind of amazing. And they cut beautifully, showing their two layers. Here is the recipe.

Pineapple Chocolate Squares

3/4 cup vegetable shortening
1-1/2 cups sugar
1 teaspoon vanilla extract
3 eggs
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup chopped walnuts or slivered almonds
2 1-ounce squares unsweetened chocolate, melted and cooled
1 8-ounce can crushed pineapple, well drained
1/2 cup miniature semisweet chocolate chips

Preheat oven to 350 degrees. Grease a 9-inch square pan, line with parchment paper, and lightly grease again.

In a large bowl, cream the shortening, sugar, and vanilla. Stir in the eggs, beating well until mixture is smooth. In a separate bowl, stir together the flour, baking powder, salt and cinnamon. Add the dry mixture to the wet, and beat just until well blended.

Transfer half the batter into another bowl. Add the melted chocolate and nuts to one portion of batter and blend. Spread this mixture into the prepared pan. Add the drained pineapple to the remaining batter and blend. Carefully spread the pineapple batter over the chocolate layer. Sprinkle the chocolate chips over the top.

Bake for 40 minutes, or until lightly browned. Let cool in the pan, and cut into squares. Makes about 25 bars.

Baking note: The original recipe called for an 8-3/4 ounce can of crushed pineapple, but the can size has shrunk over the years. The 8-ounce can worked fine. Just do your best to drain the pineapple as well as possible–it will be quite moist.

Below, the melted chocolate (chopped and melted in the microwave), the drained pineapple, and the bars fresh out of the oven.

The white flowers are stocks. They have a lovely, spicy fragrance.

On the Bird Front

I enjoyed seeing this robin–he was just about to burst into song. I love his skinny little legs!

The mother dove is still at her post, through rain and cold. I’ve read that it takes 14 days for mourning dove eggs to hatch, so she still has at least a week to go.

I have been reading a book called “Mala of the Heart,” which contains 108 sacred poems. Here is one of them, by a 14th-century Persian poet named Hafiz. Peace to you. Fran

all this time
the sun never says to the earth,

“You owe me.”
Look what happens
with a love like that —
it lights the whole


4 thoughts on “Pineapple Chocolate Squares and a Robin

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