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

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

White Chocolate Cranberry Poke Cupcakes

White Chocolate Cranberry Poke Cupcakes

Did you get a chance to see my Sugared Cranberries recipe? Well, here is where I used some of mine.  They paired well with my white chocolate cream cheese frosting on top of the cranberry poke cupcakes. I tried these out on my family at Thanksgiving. They were well received. If you can’t find cranberry Jello gelatin, substitute with raspberry Jello gelatin. And if you prefer to use a shortcut, just use a box of your favorite white cake mix. I won’t tell. This recipe makes 24 cupcakes.

CUPCAKE INGREDIENTS:

  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/3 cup milk
  • 1 cup sour cream
  • 2 cups all purpose flour
  • 1 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, slightly softened (Do not soften in microwave)
  • 1 package (3 ounces) cranberry JELL-O gelatin
  • 1 cup boiling water

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. Add cupcake liners to cupcake pans.
  2. In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.
  3. Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.
  4. Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter, giving it the look of coarse sand. Scrape the sides and bottom of bowl.
  5. It is important to SLOWLY add approx. 1/2 of the egg mixture with the mixer on very low speed then increasing to medium speed for 1½ minutes — the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into cupcake liners.
  6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.  Pierce tops of cupcakes with fork immediately after cooking.
  7. Combine boiling water with JELL-O gelatin. Stir until dissolved. Spoon gently over cupcakes, allowing to sink into fork holes. Refrigerate at least 2 hours or overnight is best.

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 sugared cranberries.

White Chocolate Cranberry Poke Cupcake

Mini Key Lime Tarts

Mini Key Lime TartI wasn’t going to post this recipe because I totally baked the crust for too long on these when I made them. And I was disappointed and frustrated especially because the  key lime filling turned out so well. I hate when things I make don’t turn out good. But not to fear, I have adjusted the baking time on this recipe for you so your crusts won’t turn into hockey pucks like mine did.

CRUST INGREDIENTS:

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar

FILLING INGREDIENTS:

  • 2 large eggs
  • 1/3 cup granulated sugar
  • 5 tablespoons key lime juice (6-7 key limes)
  • zest of 1 key lime
  • 4 tablespoons unsalted butter, melted

DIRECTIONS FOR CRUST:

  1. Preheat oven to 350 F degrees and line a standard 12 cupcake tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
  3. Divide crust evenly amongst the 12 liners, approx. 1 heaping Tbsp in each. Press firmly into the bottom of each liner.
  4. Bake for 3-5 minutes. Set aside on cooling rack.

DIRECTIONS FOR FILLING:

  1. Preheat oven to 300 F degrees.
  2. Prepare a water bath on the stove. (Pot with boiling water.)
  3. Once the water is boiling, place eggs, sugar, key lime juice, zest and melted butter into a large bowl and begin whisking.
  4. Whisk vigorously over the boiling water bath until thick and light (approx. 5-10mins).  You can also use a hand mixer. The mixture is ready when it’s light, thick (like pudding), and ribbons form when you run your whisk through it.
  5. Pour into pre-baked tart crusts and bake for 5 minutes or until set. The center of the pies should jiggle just slightly the pan is nudged.
  6. Cool completely on a wire rack, then place in fridge for at least 2 hours.
  7. Serve cold, topped with whipped cream and key lime zest.