Moore or Less Cooking

Easy Recipes For Those Who Like To Cook and Bake

Shaw’s Grocery Haul, Win a Year’s Worth of Groceries & Chocolate Butterscotch Cookie Bars

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Tracking PixelThis is a sponsored post written by me on behalf of Shaw’s Supermarkets. All opinions are my own as always.

I am always looking for deals and coupons for my favorite items when I shop at the grocery store. So, I would like to share with you my experience with shopping at
Shaw’s Supermarkets and the wonderful savings they have to offer.First, I downloaded the Shaw’s Supermarkets app on my phone and was excited to
see right away, a coupon for $5 off purchases of $50. I usually spend around $75-
$100 a week for the two of us on groceries per week, so this was a great way to start
off. I pick up sale things for my kids who are in college. With this savings tool you
will find:
1. Shopping List (great reminder once you get to the market, shows your
savings.)
2. Store Locator
3. Coupons (there are so many that I clicked on, great savings and so simple to
use!)
4. Recipes (Very helpful when you are in a rut and want to try something or just
a reminder for when you are at the market and don’t want to forget your
ingredients.)
5. Pharmacy (I like to do one stop shopping, helpful that I can pick up my
prescriptions while I grocery shop)
6. Weekly ad (check out what the specials are before you go)
7. Gas rewards (this is always a perk, gas prices are going up)

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Pineapple Upside-Down Cupcakes

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If you haven’t noticed on my blog, I have a love for anything with pineapple. I have made pineapple upside-down cakes many, many times. They are always a big hit and disappear quickly. This time I am making cupcakes, but I added more chopped pineapple to the batter. Love the addition, I think you will too! These cupcakes are so moist and full of flavor. The pineapple and brown sugar caramelizes in the cupcake pan which puts the flavor over the top! Since they are cupcakes size, you can have more than one, I won’t tell!

Pineapple Upside-Down Cupcakes

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Better than Pumpkin Pie Cake

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When you need a quick dessert for the holidays that is super easy and so delicious! Try this Better than Pumpkin Pie Cake! The recipe uses a cake mix which makes it easier than pie~ I just had to! With a pumpkin pie base and yummy cake top! Buttery cake topping with crunchy nuts, makes this better than pumpkin pie cake so delicious!

Better Than Pumpkin Pie Cake

Watch this Better Than Pumpkin Pie Cake disappear at your holiday party!

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Pineapple Coconut Poke Bundt Cake

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I have received coupons for #countrycrock from #thedailymeal. All opinions are my own. Thank you for supporting the brands that make my blog possible.

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I am so excited that it is Spring and Easter is just around the corner! Wishing I were in the tropics, but hey!,  if I am in Maine, I am baking a Tropical Bundt Cake! Close as I can get to it! This is the moistest cake I have ever had! It smells amazing baking in the oven, you won’t be able to wait to poke it with a pineapple glaze! If you are looking for Easter dessert recipes, look no further! I guarantee you this cake will be a hit at your Easter table! 

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  1. Preheat oven to 350 F.  Beat cake mix, pudding mix, eggs, oil and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes. Scrape half vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into cake batter. Fold in crushed pineapple. Pour into prepared pan.

 

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Bake 38 to 42 minutes or until toothpick inserted in center comes out clean.

 

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Combine remaining pineapple juice, powdered sugar and melted Country Crock in a small bowl while cake is baking.  Scrape other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract.

 

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Remove cake from oven and set on a wire rack. Poke holes in cake with skewer ( I used a chopstick) at ½-inch intervals while still hot and in pan. Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes). Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze, if desired.

 

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Confectioner’s Glaze: Combine 1/2 cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined.  Cover with plastic wrap until ready to use.

 

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Print
Pineapple Coconut Poke Cake

Prep Time: 20 minutes

Cook Time: 42 minutes

Total Time: 1 hour, 2 minutes

Yield: 1 Bundt Cake

Serving Size: 1 slice

Pineapple Coconut Poke Cake

Ingredients

  • 1 can (20 oz.) Crushed Pineapple,drained ( save juice)
  • 1 box (2 layer) yellow cake mix
  • 1 pkg. (4 serving size) Instant Coconut Pudding
  • 4 eggs
  • 3/4 cup vegetable oil
  • 1 vanilla bean pod, split in half, or 1 TBsp Vanilla Extract
  • Soaking Mixture:
  • 3/4 cup pineapple juice
  • 1 cup powdered sugar
  • 1 tbsp. Country Crock, melted
  • Confectioners Glaze:
  • 1/2 cup powdered Sugar
  • 1 TBSP Milk

Instructions

  1. Beat cake mix, pudding mix, eggs, oil and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes.
  2. Scrape half vanilla bean pod; combine with cake batter or mix 1 tablespoon vanilla extract into cake batter.
  3. Fold in crushed pineapple. Pour into prepared pan.
  4. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean.
  5. Combine remaining pineapple juice, powdered sugar and melted Country Crock in a small bowl while cake is baking.
  6. Scrape other half of vanilla bean pod and mix with juice mixture or stir in remaining 1 tablespoon vanilla extract.
  7. Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at ½-inch intervals while still hot and in pan. Pour soaking mixture over cake (NOTE: if soaking mixture begins to pool, poke additional holes). Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter; remove pan. Cool completely then drizzle with glaze, if desired.
  8. Confectioner’s Glaze: Combine 1/2 cup powdered sugar and 1 tablespoon cold milk; whisk until completely combined. Cover with plastic wrap until ready to use.
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https://mooreorlesscooking.com/2015/03/30/pineapple-coconut-poke-bundt-cake/

LINKED UP: Simple Supper Tuesday

Massive Sway~The Sits Girls

Miz Helen’s Country Cottage

2 Ingredients Pumpkin Muffins

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Yum


 Do you ever see recipes on the internet that you really want to make? I do all day long! Life of a food blogger!

My daughter asked me to make Pumpkin Muffins and I remember seeing these on Incredible Recipes Blog. This is a fun recipe that you can make with your kids. Just give them a big wooden spoon to stir the batter!

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On the Rachel Ray Show, a chef was showing easy 2 ingredient recipes, this was one of them! I would love to try them all!

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 No Oil, Eggs or Water needed for this recipe, just a Yellow Cake Mix and a can of Pumpkin. Add Pumpkin Pie Spice for more flavor. I stocked up on Pumpkin last year. I couldn’t pass up the price for a 30 ounce can for $1.99! So my can in this picture is double the amount that I needed, I  used half the can and used the rest to make a Pumpkin Pie.

I even have a muffin pan from Pampered Chef that I love! No greasing or spraying, the muffins come out so easily! No Stick!

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Scoop 2 teaspoonful of batter for each muffin.

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They look perfect! I made a couple muffins a little bigger! Hubs gobbled those up!

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Even better with a Cream Cheese Frosting! Sprinkle Pumpkin Spice on top of each muffin!

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Print
2 Ingredients Pumpkin Muffins!

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Ingredients

  • 1 box Yellow Cake mix - ( can use Spice Cake Mix too.)
  • 1 can Pumpkin (15 ounces - not pumpkin filling)

Instructions

  1. Preheat oven to 350 F
  2. Pour cake mix into bowl, add pumpkin.
  3. Mix with wooden spoon until completely mixed.
  4. Put batter into 12 Pampered Chef muffin pan or a medium muffin tin.
  5. Bake for 20-25 minutes.
  6. Test for doneness with toothpick (or a skewer stick!).
  7. Let cool for 5 minutes.
  8. Release from pan, cool completely on cooling rack.
  9. Frost with your favorite frosting.
  10. Whipped Cream Cheese Frosting Recipe
  11. 4 ounces unsalted butter, softened
  12. 4 ounces cream cheese, softened
  13. 2 cups powdered sugar
  14. 1 teaspoon vanilla extract
  15. In a large bowl, beat together the butter and cream cheese with an electric mixer or KitchenAid.
  16. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract
https://mooreorlesscooking.com/2014/11/22/2-ingredients-pumpkin-muffins/

Recipe from My Incredible Recipes.com

PINEAPPLE BUNDT POKE CAKE & VIDEO

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Pineapple Bundt Poke Cake

Poke cakes are so delicious and fun to make. If you love moist delicious cakes, then this cake is for you.

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My kids were going at this as soon as it was cooled off. The combination of the vanilla bean and crushed pineapple makes me feel like I am in the tropics. If I could just get the weather to be 20 degrees warmer, then it would be Paradise!

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Amazon Associates Disclosure

Nettie Moore is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide means for sites to earn advertising fees by advertising and linking to Amazon.com
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