Eileen Moore (@makemoorecake), a Gaithersburg preschool teacher and baking enthusiast, was crowned the grand prize winner of the Dole® Can It Pineapple Snack Hackathon.
Moore is an administrative assistant director and lead teacher in the two-year-old classroom at The WEE Center in Rockville. When not busy with the toddlers, she likes to bake and decorate cakes.
A Dole superfan, Moore created a nostalgia-packed recipe, Carrot Salad Cookies with Pineapple Glaze, and won a two-night getaway at a Staypineapple Hotel of her choice, along with a supply of Dole Canned Pineapple.
Her Carrot Salad Cookies with Pineapple Glaze won high praise from the judges, who included TV personality and social media chef Roice Bethel, foodie fan favorite Faith Christensen and Dole’s Executive Chef and Culinary Innovation Director Chef James Bickmore-Hutt.
She also submitted a recipe for Pine Bubble Tea and Pineapple Snack Cracker Stack.
The three-week Can It Pineapple Snack Hackathon was held in honor of International Pineapple Day on June 27.
In her Instagram post, Moore wrote, “I remember eating “carrot salad” when I was younger, and enjoyed the sweet combination of the carrots, raisins, and pineapple. Well, my contest entry for a “taste of nostalgia” I decided to turn those flavors from my youth into a cookie snack hack stack. (Say that 10 times fast.😂).”
Here is the recipe for her gluten, egg and dairy free cookies.
Ingredients:
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8 oz. Dole® Canned Crushed Pineapple in 100% Pineapple Juice
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¼ cup raisins
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⅓ cup grated carrots
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3 tablespoons honey or syrup
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¼ teaspoon vanilla extract
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1 cup quick oats
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¼ teaspoon cinnamon
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Pinch of salt
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1 cup powdered sugar
Steps:
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Drain an 8 oz. can of Dole® Canned Crushed Pineapple in 100% Pineapple Juice over ¼ cup raisins. Set aside to allow raisins to plump up in the juice. Drain the raisins and save the remaining liquid to use for the glaze.
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In a separate bowl, mix together ⅓ cup grated carrots, the drained crushed pineapple, the drained raisins, 3 tablespoons honey or syrup and ¼ teaspoon vanilla extract. Add 1 cup quick oats, ¼ teaspoon cinnamon and a pinch of salt. Mix until combined.
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Using a cookie scoop, portion out onto a parchment lined baking sheet. Flatten the mounds using the bottom of a glass. Bake in a preheated 350° oven for 13-15 minutes. Let cool completely on a wire rack.
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While the cookies cool, whisk together 1 cup powdered sugar with 2-3 tablespoons of the reserved pineapple juice to make the glaze. Drizzle over the cookies and enjoy!
