Pineapple Upside Down Bundt Cake

Pineapple Upside Down Bundt Cake

I came across my bundt cake pan the other day. I thought to myself,  I really need to use it more often. So I went through my cupboard and found all the ingredients for a semi homemade pineapple upside down cake.  Then I found out my brother and his family were coming to town. I now had willing taste testers to help eat up the cake. My son and I would never have finished it by ourselves. It was fate.

INGREDIENTS:

  • 1 stick unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 can (20 ounces)  pineapple slices, reserve the juice
  • 1 small jar maraschino cherries (you will need about 15-20 depending on your bundt pan size)
  • 1 box yellow cake mix (thus the semi homemade description)
  • 1 package (3.4 ounce) vanilla pudding mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/3 cup milk

DIRECTIONS:

  1. Preheat the oven to 350 F degrees. Spray a bundt pan generously with nonstick spray.
  2. Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar. Pineapple Upside Down Bundt Cake 2
  3. Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan. Pineapple Upside Down Bundt Cake 3
  4. In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended. Pineapple Upside Down Bundt Cake 5
  5. Pour the batter evenly over the pineapple and cherries. Pineapple Upside Down Bundt Cake 6
  6. Follow the cake mix instructions for how long to bake in a bundt pan. Approximately 35-40 minutes. Bake until an inserted toothpick comes out clean.  Pineapple Upside Down Bundt Cake 7
  7. Cool the cake for about 30 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve. Pineapple Upside Down Bundt Cake 8
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Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

Do you need to make a large batch of cookies? Do you like dark, semi-sweet and white chocolate chips? Have I got a recipe for you. Toss those ready made cookie dough tubes. You can make your own triple chocolate chip cookies from scratch.  These cookies will have a crispy bottom and a soft center. Just the right amount of chewy and crispy.

Now you may be looking over the recipe ingredients and are thinking that’s a lot of sugar and butter!  Just remember this recipe will make 5 dozen cookies or more depending on how generous you scoop your dough.  That’s 60+ cookies! Feel free to share with your family, friends, and neighbors. Just don’t forget to save some for yourself!

INGREDIENTS:

  • 3 sticks of salted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups packed brown sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 cup dark chocolate chips
  • 1 cup semi-sweet mini chocolate chips
  • 1 cup white chocolate chips

DIRECTIONS:

  1. Preheat oven to 350 F degrees. Prepare baking sheets using a silicone mat or parchment paper.
  2. In a large bowl beat butter, granulated sugar  and brown sugar. Add vanilla extract and eggs. Beat until light and fluffy.
  3. Stir in flour and baking soda until mixed well. If using an electric mixer, stop at this time.
  4. Stir in the chocolate chips using a wooden spoon or silicone spatula.
  5. On your prepared baking sheets, drop cookie dough by tablespoonfuls or using a cookie scoop. Triple Chocolate Chip Cookies 1
  6. Bake 10 minutes or until the cookies are light brown. The centers will be soft. Cool for a minute before transferring cookies to a cooling rack to completely cool. Triple Chocolate Chip Cookies 2

Healthy Carrot and Raisin Cake Muffins

Carrot Cake Muffins 2

What’s that? Healthy? I know most my baked goodies aren’t considered healthy. But surprise! I am actually sharing a healthy recipe with you. Well, mostly healthy.  I used  all purpose flour since I did not have whole wheat flour in my pantry.  Be sure to fill your muffin tins to the top as these muffins do not rise very much. You can see how squat mine are. Oh well. It’s always good to learn something new.  This recipe yields 12 muffins.  (Or 16, if you didn’t fill your muffin tins all the way like I did. Oops.)

INGREDIENTS:

  • 3 eggs
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup maple syrup
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 carrots shredded or grated
  • 1 1/2 cup whole wheat flour (all purpose flour works too)
  • 1 3/4 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1 cup raisins

FROSTING INGREDIENTS:

  • 8 ounce cream cheese, softened
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

DIRECTIONS:

  1. Preheat oven to 350 F degrees.  Prepare muffin/cupcake tin by greasing with baking spray.
  2. In a large bowl whisk eggs until light and fluffy.
  3. Add the sour cream (or Greek yogurt) and whisk again until mixture is smooth.
  4. Pour in the maple syrup, milk and vanilla extract. Beat the mixture again until smooth.
  5. Add the shredded/grated carrots, flour, baking powder, cinnamon and raisins over the wet batter. Using a rubber spatula to fold the wet and dry ingredients together just until combined.
  6. Portion the batter evenly into your prepared 12 cup muffin tin.
  7. Bake for 18-20 minutes until the muffins have risen and set.

FROSTING DIRECTIONS:

  1. Beat the cream cheese in a small bowl until smooth.
  2. Add the maple syrup, vanilla extract and lemon juice and beat again until the mixture is well combined.
  3. Once the muffins have cooled add a dollop of frosting on top of muffins.
  4. Optional: garnish with grated carrots.

Carrot Cake Muffins 1

Lemon Butter Cookies

Lemon Butter Cookies plated

Spring is here, but you wouldn’t know it by the dark and gloomy days we’ve been having around here. Cheer up. I have a cookie that will brighten your day. They are flakey on the outside and chewy on the inside. And the tangy lemon flavor combined with the sweet butter cookie is like a bite of sunshine.

INGREDIENTS:

  • 2 1/4 cups all purpose flour
  •  1 1/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 10 tablespoons unsalted butter, room temperature
  • 1 package (8 ounces) cream cheese, softened
  • 1 1/4 cup sugar
  • 2 large eggs
  • 2 teaspoons grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 10 drops yellow food coloring
  • 3/4 cups powdered sugar

DIRECTIONS:

  1. In a medium bowl, whisk flour, baking powder and salt.
  2. In a large bowl using a hand mixer, beat butter, cream cheese and butter until light and fluffy. 1-2 minutes.
  3. Beat in eggs, lemon zest and juice, vanilla and food coloring.
  4. Beat in dry ingredients until just combined.
  5. Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
  6. Preheat oven to 325 F degrees and line baking sheets with parchment paper or silicone mats.
  7. Roll dough into 2 inch balls then roll in powdered sugar and place on baking sheets. Let sit for 2 minutes until sugar is absorbed, then reroll in powdered sugar.
  8. Place about 2 inches apart on prepared baking sheets and bake until cookies crackle and set but still slightly soft in center, 17-19 minutes.
  9. Transfer to a cooling rack  and let cool completely.
  10. This recipe yields 24-30 cookies depending on how evenly you roll your cookie dough. One day I am going to invest in a dough scoop so I can have uniform cookies. I  sprinkled a little extra powdered sugar on the cookies when cooled, but that is not necessary.

Lemon Butter Cookies

Chocolate Raspberry Truffle Balls

Chocolatw Raspberry Truffle Balls

Although I like to make scratch recipes, sometimes taking a short cut and making something semi-homemade works best for me. These truffle balls would be fun to make with kids and since I’m a kid at heart, these were great fun for me to make. To be honest, I did not care for the raspberry gummy candies. Next time I will use a different type of candy. But others in my family loved them. So, it’s all a matter of preference.  This recipe yields 24 truffles.

INGREDIENTS:

  • 10 tablespoons butter, melted
  • 1 box your favorite chocolate cake mix
  • 24 raspberry jelly candies (I used Haribo Black and Red Raspberry Gummies)
  • sprinkles for garnish

DIRECTIONS:

  1. Melt butter in the microwave until in liquid form.
  2. Combine melted butter and chocolate cake mix. Be sure to mix well.
  3. Spoon a rounded tablespoon of batter into your hand and flatten.
  4. Place raspberry gummy in the middle of the flattened circle and enclose with chocolate batter.
  5. Roll into a ball between your hands.
  6. Roll the chocolate truffle into sprinkles.
  7. Set onto wax paper.
  8. Place in refrigerator to allow to firm and dry. Serve after chilling for one hour.

Cranberry and Pistachio Bark

Cranberry and Pistachio Bark

I had planned to make nine different cookies for my Christmas goodie boxes this year. But getting sick right before Christmas ruined my plans. I was able to make four differents cookies but I had to stop there. My ambition was there, but my energy level was exhausted by then. Since I had a ton of extra chocolates not being used now, I  decided to try my hand at making a chocolate bark. Surprisingly simple to make and quite tasty to boot.

INGREDIENTS:

  • 1 1/2 cups dark chocolate chips
  • 1/2 cup white chocolate chips
  • 1 1/2 teaspoons coconut oil, divided (1 teaspoon and 1/2 teaspoon)
  • 1/2 cup dried cranberries
  • 1/2 cup pistachios, shelled

DIRECTIONS:

  1. Line a quarter sheet pan with parchment paper and set aside.
  2. In a microwave safe bowl, place dark chocolate chips and 1 teaspoon of coconut oil. Microwave on half power in 30 second intervals, stirring between each time, until melted.
  3. Place white chocolate chips in a separate bowl with remaining coconut oil. Repeat microwave directions until chips are melted.
  4. Spread dark chocolate out on prepared sheet pan. Cranberry and Pistachio Bark 1
  5. Drizzle white chocolate over dark chocolate. Use a butter knife and drag through drizzles to make a pretty pattern. (Yeah, I know mine isn’t dragged or pretty. But I was sick!)Cranberry and Pistachio Bark 2
  6. Sprinkle with pistachios and dried cranberries. Chill until hardened. Break into small pieces and serve. Cranberry and Pistachio Bark 3

Red Velvet Cupcakes

Red Velvet Cupcakes

Hello everyone! I know I’ve been missing in action lately. I had every intention of blogging my Christmas goodies prior to Christmas. But alas, the week before Christmas I came down with the worst cold I have had in years. So I was lucky enough to get through the holiday and get my Christmas goodie boxes out to the family and friends. I just didn’t have the energy to blog afterwards. Here are my red velvet cupcakes with white chocolate cream cheese frosting. They came out really well considering it felt like everything I baked or cooked this Christmas was on autopilot due to all the cold medicine I had flowing through me. This recipe makes 30 cupcakes.

INGREDIENTS:

  • 2 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1 ounce bottle of red food coloring
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar

FROSTING INGREDIENTS:

  • 1 1/2 package (6oz total) Baker’s White Chocolate bars
  • 1 package (8oz) cream cheese, softened
  • 1/4 cup unsalted butter, softened and cut into pieces
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 3 cup powdered sugar

CUPCAKE DIRECTIONS:

  1. Preheat oven to 350 f degrees. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color, vanilla and vinegar. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full. Red Velvet Cupcakes 1
  3. Bake 18-20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Cool completely before frosting.

FROSTING DIRECTIONS:

  1. Melt chocolate according to package directions.
  2. Beat cream cheese and butter in large mixing bowl for 3-4 minutes until light and fluffy.
  3. Add melted chocolate, vanilla extract, lemon juice and powdered sugar. Beat for another 2 minutes.
  4. Pipe onto cupcakes and garnish with sprinkles of your choice. Red Velvet Cupcakes 2