There's nothing as sweet as treating yourself to a much-needed vacation, but these sweet treats are a close second! Dig into desserts inspired by the sun and sands of Hawaii, the Caribbean, and Mexico, and get a taste of the beach from the comforts of your own home.
Hawaii
Pineapple Upside Down Cupcakes
Recipe from The Girl Who Ate Everything
Ingredients
- Cooking spray
- 1/2 cup butter, melted
- 1 1/2 cups brown sugar
- 24 maraschino cherries
- 1 (20 ounce) can crushed pineapple (reserve juice)
- 1 (18.25 ounce) package yellow cake mix (and vegetable oil and eggs called for on the package)
- 1 1/3 cups pineapple juice, (you just need as much pineapple juice as water called for on the cake mix package - see note)
- Confectioners' sugar for dusting
Instructions
1. Preheat oven to 350 degrees and spray 24 muffin cups with cooking spray.
2. Line a work surface with parchment or waxed paper.
3. Spoon 1 teaspoon melted butter into the bottom of the pan of each sprayed muffin cup.
4. Spoon 1 tablespoon brown sugar in each muffin cup.
5. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
6. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
7. Mix cake mix according to the package directions, substitute pineapple juice for the water in the recipe. This may vary according to which cake mixture you use. In large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
7. Pour pineapple cake batter into the muffin cups, filling them almost to the top.
8. Bake in the preheated oven on the middle rack until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
9. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar if desired.
The Caribbean
Virgin Strawberry Daquiris
Recipe from A Couple CooksIngredients
- 12 ounces (2 cups) frozen strawberries
- ¼ cup simple syrup
- 3 tablespoons lime juice, fresh squeezed
- 1 cup lemon-lime soda (Sprite), plus more for serving
- 1/2 to 3/4 cup water
- 1 cup ice
Instructions
1. Place all ingredients in a blender and blend until a smooth, thick puree forms, adding just enough water and stopping and scraping as necessary. (All blenders are different, so start at the low end of the water and work up.)
2. If desired, serve with a small splash of lemon-lime soda in each glass (this can make a more drinkable texture, depending on how much liquid you use). Garnish with fresh strawberries and lime wheels, if desired.
Mexico
Dessert Nachos
Recipe from Honest & TrulyIngredients
- 5 flour tortillas (unbaked tortillas are best if you can find them)
- 3 tablespoons butter, melted
- 10 teaspoons sugar
- 1 teaspoons cinnamon
- 4 large strawberries, sliced
- 1 banana, sliced
- 1/2 cup blackberries
- 1/2 cup raspberries
- 2-3 teaspoons Mexican hot chocolate sauce*
- 1 cup whipped cream
Instructions
1. Preheat oven to 425 degrees. Mix together sugar and cinnamon.
2. Melt butter or coconut oil and use a pastry brush to coat an unbaked tortilla thoroughly. Sprinkle cinnamon sugar over the tortilla and repeat for each tortilla. Use a pizza wheel to slice the tortilla into size triangles, cutting it in half then into thirds.
3. Place tortilla triangles onto a baking sheet lined with a silpat or parchment paper. Bake for 8 minutes until puffed and golden.</3>
4. Slice fruit while tortilla chips bake.
5. Arrange cinnamon sugar tortilla chips on a platter. Top with sliced fruit. Drizzle warm hot chocolate sauce over the fruit and top with fresh whipped cream. Serve immediately.
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