Spice Up Your Kitchen Gadget Collection with a FinaMill

I feel like there are two types of people in the kitchen – those that love gadgets and those that keep kitchen gadgets to a minimum. My kitchen drawers would definitely disclose that I love kitchen gadgets. What’s considered a kitchen gadget? According to the dictionary, it’s any small mechanical, or electronic tool, but I think of kitchen gadgets as non-essential kitchen items that make life in the kitchen easier (or just more fun!).

Some of my favorite small kitchen gadgets have been the corn zipper, the spiralizer, and meat claws. My favorite larger kitchen gadget is definitely the air fryer! But I’ve got a new favorite kitchen gadget that’s bound to be at the top of your holiday list this year - The FinaMill Spice Mill!

The FinaMill Spice Mill is a new addition to our retail store, and I’m so excited about it! We have outfitted our kitchens with them so you can try them during our classes, as well as on our retail floor, and all it takes is one push of the button to realize you have to have one too! FinaMill uses a unique interchangeable pod system which allows you to instantly grind all sorts of spices to enhance your cooking and eating experience! The mill comes with two pods, and you can purchase additional pods. I started with one of my pods having salt, and the other having black peppercorns, but I’m looking forward to trying other options like dried garlic and cumin. You simply press the button to grind, press down to release the pod, and press down on the next pod to attach and grind something new.

I was so excited about the FinaMill that I wanted to use it over Thanksgiving and decided a recipe with lots of pepper would be perfect. I always associate black pepper with savory food, so I got curious about black pepper in desserts. I’ve made German Pfeffernusse cookies before that have black pepper, so I knew it worked but I wanted something special for the holidays. So, for Thanksgiving I made a Black Pepper Pound Cake with Caramelized Black Pepper Pineapple. I had seen a few recipes online for a similar cake so I tweaked the cake to my liking, and added the pineapple for some texture and additional flavor. It was a big hit in my house!

Everyone enjoyed the unexpected spice and depth of flavor from the black pepper which also helps tame the sweetness of a typical dessert. Give this recipe a shot for your next dinner party and watch everyone get excited about black pepper in their dessert, and your new FinaMIll!

Black Pepper Pound Cake with Caramelized Black Pepper Pineapple

Scroll down for a printable version of this recipe

Serves: 16

Prep Time: 30 minutes

Cook Time: 80 minutes

Total Time: 1 hour 50 minutes

For the Pound Cake:

1 cup unsalted butter, room temperature

3 cups granulated sugar

1 Tablespoon vanilla bean paste

1.5 Tablespoons freshly ground coarse black pepper

1/2 teaspoon salt

6 eggs

3 cups of all purpose flour

1 cup heavy cream

For the Caramelized Black Pepper Pineapple:

1 pineapple, medium dice (about 3-4 cups)

2 Tablespoons unsalted butter

1/4 cup brown sugar

1/2 teaspoon salt

2 teaspoon black pepper

1/4 cup water (or rum!)

Vanilla ice cream

1. Preheat oven to 325 degrees F. Spray Bundt pan with cooking spray.

2. In a stand mixer (or using a hand mixer), cream together butter and sugar until light and fluffy.

4. Add eggs one at a time, mixing after each one.

5. Alternate adding 1 cup of flour and 1/3 cup heavy cream until its all been added and the cake batter is combined. Be sure to scrape down the sides and bottom of the bowl.

7. Bake at 325 for 75-80 minutes until a toothpick comes out clean.

8. Let cool for 10 minutes and invert onto serving plate.

9. While the cake is in the oven, prepare the pineapple.

10. In a skillet over medium heat, melt the butter.

11. Add the diced pineapple and cook for 5 minutes, tossing occasionally to allow the pineapple to caramelize.

13. Slice black pepper pound cake into slices and spoon caramelized pineapple over the cake.

14. Top with vanilla ice cream and enjoy!

I hope this blog has inspired you to consider gifting yourself or your loved ones a FinaMill! Come visit us today and tomorrow for 10% off your retail purchase. We offer a battery operated version for $44.95 and a UBS rechargeable version for $79.95. If you’re also inspired to do some baking, we’ve got some great class options in December. Be sure to check out:

• Holiday Pies and Tarts – Friday, December 8 11am
• Holiday Treats Workshop – Saturday December 9 10am
• Holiday Treats Workshop – Saturday December 16 10am
• Virtual Holiday Cookies – Sunday December 10 11am CST
• Festive Family Baking – Saturday December 23 10am
• Savory Pies – Saturday December 23 11am

Yield: 16

Author: Kate Augustin

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Black Pepper Pound Cake with Caramelized Black Pepper Pineapple

Prep time: 30 MinCook time: 80 MinTotal time: 1 H & 50 M

Ingredients

For the pound cake

• 1 cup unsalted butter, room temperature
• 3 cups granulated sugar
• 1 Tablespoon vanilla bean paste
• 1.5 Tablespoons freshly ground coarse black pepper
• 1/2 teaspoon salt
• 6 eggs
• 3 cups of all purpose flour
• 1 cup heavy cream

For the caramelized black pepper pineapple

• 1 pineapple, medium dice (about 3-4 cups)
• 2 Tablespoons unsalted butter
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 2 teaspoon black pepper
• 1/4 cup water (or rum!)
• Vanilla ice cream

Instructions

1. Preheat oven to 325 degrees F. Spray Bundt pan with cooking spray.
2. In a stand mixer (or using a hand mixer), cream together butter and sugar until light and fluffy.
3. Add vanilla bean paste, black pepper, and salt, and mix to combine.
4. Add eggs one at a time, mixing after each one.
5. Alternate adding 1 cup of flour and 1/3 cup heavy cream until its all been added and the cake batter is combined. Be sure to scrape down the sides and bottom of the bowl.
6. Pour batter into prepared bundt pan.
7. Bake at 325 for 75-80 minutes until a toothpick comes out clean.
8. Let cool for 10 minutes and invert onto serving plate.
9. While the cake is in the oven, prepare the pineapple.
10. In a skillet over medium heat, melt the butter.
11. Add the diced pineapple and cook for 5 minutes, tossing occasionally to allow the pineapple to caramelize.
12. Add the brown sugar, salt, black pepper, and water and cook 5-10 minutes until sauce begins to thicken.
13. Slice black pepper pound cake into slices and spoon caramelized pineapple over the cake.
14. Top with vanilla ice cream and enjoy!

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