Wednesday, January 4, 2012

Mini Pineapple Upside Down Cakes


It's been a wonderful holiday from beginning to end. Start to finish. I can't believe how blessed I am! I have a beautiful family who are happy and healthy, a lovely home in a lovely part of the world, incredible and amazing friends....I can't ask for more than that, but the Good Lord continues to bless me.

Of course with the holidays comes oodles and oodles of chocolate. I curse myself every New Year. I buy way too much and end up with even more. It's a illness I tell you. However, I would be lying if I said I don't get excited with the prospect of creating some new recipes or taking some I've had my eye on for a spin. 

However, this year I decided to bag up every last piece of chocolate and sent it with hubby to work. It's too tempting for me and figured it's better on their bums than mine.

Of course, asking me to abstain from sugar is like asking a fish to ride a bike. As amusing it would be to watch, it won't have a good outcome. 

So enjoy these mini pineapple upside down cakes. Sugar goodness. Chocolate-free.

But keep a chocolate stash close by. You don't want to hurt its feelings.





MINI PINEAPPLE UPSIDE DOWN CAKE

Topping:
¾ cup butter
1 cup brown sugar
1 can sliced pineapple rings
6 maraschino cherries

For the cake portion, I used a box yellow cake mix. Easy peasy. Just follow instructions on the back of the box. I substituted applesauce for the oil and added a few tablespoons of the pineapple juice.

Preheat oven to 350ºF. Spray your muffin tins with non-stick cooking spray.  I used a mini bundt pan, but if you don't have one, you can use a jumbo muffin pan or even a regular size pan.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.


Place a pineapple ring in the bottom of each muffin tin. Add a cherry in the middle of each pineapple. If you use a regular tin, you will need to cut the pineapple to fit.


Spoon over a layer of the warm brown sugar mixture. Pour cake mixture over to fill muffin tin ¾ of the way full. 


Bake for 20 -25 minutes, depending on pan size you will be using. Let cakes cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over. 

Yields: 6 jumbo or 12 regular size cakes.

Happy Baking!


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Saturday, December 31, 2011

Eggnog Pound Cake


Christmas was awesome. Simply awesome. The big, jolly man made the trek to our house and came down the chimney - actually, this year, he came through the front door. My ever growing clever daughter asked, "How will Santa get through the glass on the fireplace, Mommy?" Sigh. 

I had to be one step ahead of clever clogs and pull out the big guns. A very special magic key, exclusively for Santa. Universal for any door. Thankfully, I picked one up several years ago on sale at the Hallmark Shop. Once I explained to her the procedure, she seemed content and asked no more questions.

After Santa delivered on the goods, he and I kicked back and noshed on some eggnog pound cake and tea while watching classic Christmas movies; stealing kisses here and there. Brings a whole new perspective to the classic Christmas song, "I saw Mommy kissing Santa Claus", except my kids were sound asleep and that song is utterly ridiculous. I mean, OUR Santa wears flannel pajama bottoms and a well loved and worn Scott Dixon Indycar racing t-shirt. If he actually dressed up as Santa and delivered presents like that, I may laugh at him for all eternity.

But for the record, Santa's an awesome kisser.


EGGNOG POUND CAKE

1 box yellow cake mix - I used Duncan Hines. You can also use a pound cake mix.
1 box instant vanilla pudding
1½ cups eggnog
4 eggs
½ cup butter or margarine, melted
2 teaspoons ground nutmeg

Eggnog Glaze: (optional, but AMAZING with this cake!)

1½ cups powdered sugar
3 tablespoons eggnog
1 teaspoon vanilla extract

Preheat oven to 350°F. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium and beat for 2 minutes.


Pour into two lightly greased 9x5-inch loaf pans. Bake for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely.

Wishing you all a very happy and healthy 2012! Happy New Year and Happy Baking! 

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Sunday, December 11, 2011

Homemade Turtles


Wanna make the easiest treat on the planet? Then child, do I have the treat for you! The secret? It's only 3 ingredients. Yes, that's right my pretty. Three.

Now there is no excuse to show up to a Christmas party empty-handed. Unless of course you lose all control and eat them en route.

Which is a totally understandable.


TURTLES

1 bag waffle-style pretzels
Rolos - Here is a little tip I learned. When purchasing Rolos, buy the ones you find in a roll, not individually wrapped. Otherwise, you'll be peeling foil off for hours.
Halved pecans

Preheat oven to 300F. On a cookie sheet lined with parchment paper or a silicone mat, arrange pretzels and place Rolo on top.



Bake in the oven for 3-4 minutes - just until the chocolate is soft. Take tray out of the oven and immediately place a pecan on top, applying gentle pressure. Be sure not to smush too hard or you'll end up with a mess.


Allow to fully cool at room temperature before enjoying or packaging.

Happy Baking!

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Saturday, November 26, 2011

Flourless Peanut Butter Double Chocolate Chip Cookies


Now that Thanksgiving is over (and a wonderful day it was), my cookie selection for Christmastime begins. It's the one time of year I look forward to baking for 4 straight days in a row.

Where I come from, the definition of a Christmas cookie is, "Anything that is homemade during Christmas and for Christmas". Where I live, it's "Anything that looks difficult to make using lots of ingredients while donning the colors of red, green, and blue in or on it". I have actually gotten into several heated arguments with people about what a Christmas cookie is. My answer will always remain the same every time - if a cookie is made at Christmastime, it's a Christmas cookie. Period. Period. and Period.

While I love almost every cookie known to man, there are some I just do not. Cookies with any sort of dried fruit in them such cherries, apricots, or pineapple are forbidden near me (however, cranberries and raisins are embraced with open arms) and cookies with ginger as the main ingredient need not apply. I also don't like care for cookies that have way too many nuts or are swimming in powdered sugar. Someone once told me that shortbread is not a Christmas cookie. Tell that to any true Brit and they'll smack you senseless.

Of course, my Christmas Baking Extravaganza 2011 will kick off in a few short weeks, I can't forget about my wonderful gluten-intolerant husband. I know he will be pretty bummed that there will be cookies he can't eat without feeling the effects the following day. I have searched for some recipes that will appeal to him and his digestive system and found this delightful cookie. 

Flourless Peanut Butter Double Chocolate Chip Cookies will make his days merry and bright. 

And score me an extra present in my Christmas sack! 


FLOURLESS PEANUT BUTTER DOUBLE CHOCOLATE CHIP COOKIES
Recipe adapted and slightly modified from Recipe Girl

 3 cups powdered sugar
⅔ cup unsweetened Dutch-process cocoa powder
¼ teaspoon salt
3 large egg whites, at room temperature
1 tablespoon vanilla extract
1½ cups bittersweet or semisweet chocolate chips (to ensure a gluten-free cookie, use gluten-free chocolate chips) 


Peanut Butter Drizzle
1 cup peanut butter chips
1 teaspoon milk

Preheat oven to 350º. Line baking sheets with silicone mats for best results - you can also use parchment paper. 

In a large bowl, whisk together powdered sugar with cocoa powder and salt. 

  

Whisk in egg whites. You'll be looking for a brownie-like consistency. If the batter seems too thick, add another egg white, up to the 4th if needed. Add vanilla extract and beat just until the batter is moistened. 

 

Gently stir in chocolate chips.  

 

I strongly recommend refrigerating batter for about 10-15 minutes. This will help avoid cookies spreading into one big cookie, but the key to avoiding big cookies is using scant a teaspoon when placing on the cookie tray.

Spoon batter onto the prepared baking sheets. These will spread, so allow for some room.

Bake about 14 minutes, until the tops are glossy and lightly cracked. Carefully place onto wire racks. Let cookies cool completely.

Melt peanut butter chips and milk in microwave for about 30 seconds. Drizzle over top of cookies. Store in an airtight container for up to 3 days.

Yields: About 2½ dozen.

Happy Baking!

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Saturday, November 19, 2011

Banana Walnut Cookies


Did you ever have so many bananas that you don't know what to do with them? 

That's me. All the time. 

I am a sucker for slightly off bananas in the grocery store. I'll buy them, peel them, and stick them in Ziploc bags until I can use them. I found several bags in the freezer the other day and realized I need to curb my impulse for buying anymore.

As much as I love banana bread and muffins, sometimes I want something different besides the usual suspects. Like cookies. I always want cookies.


Enter Banana Walnut Cookies. I wasn't sure how they would turn out, but thought I have nothing to lose, aside from some of the bananas, and everything to gain, like freezer space.

As a girl, space is crucial. No matter where it is. The freezer should be no exception.


BANANA WALNUT COOKIES

2 cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ cup ground flax seeds
¾ cup butter, softened
1 cup packed brown sugar
1 large egg
1½ cups mashed banana
½ cups steel cut oats, finely ground
1 cup chopped walnuts

Preheat oven to 350ºF degrees. Line cookie sheets with silicone liners or parchment paper.

In a bowl, whisk the flour, baking powder, cinnamon, flax seeds, and salt until well blended; set aside. In a large bowl, beat the butter and sugar until well blended.


Add egg and bananas. I pureed the bananas with ½ cup oatmeal to add some extra goodness. By grinding/breaking down the oatmeal with the bananas, it helps yield a smoother looking cookie.



Stir in the flour mixture on low speed until just combined.


Stir in walnuts.


Using an ice cream scoop, drop cookie dough onto prepared cookie sheets about 2 inches apart.


Bake for 10-12 minutes. Immediately transfer cookies to a wire rack and allow to cool completely before storing.

Yields: About 2½ dozen

Happy Baking!

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Thursday, November 10, 2011

Zucchini Chocolate Chip Cookies


I know, I know, zucchini season has come and gone, but I just can't help myself - I love the stuff.

Although pumpkin is this seasons 'it' fruit, I will always give zucchini it's due. I throw it in almost everything I make. Zucchini has so much goodness. It's a very underrated fruit. 

These came about when I was looking for some cookies to make with the 100 zucchinis I got from the local farm we get our fruits and veggies from.

These are a keeper and quite the tasty treat.

Kind of like John Krasinski from The Office. (Can I get an Amen?)


ZUCCHINI CHOCOLATE CHIP COOKIES

½ cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
2 cups grated zucchini
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
2 cups old fashioned oats
¼ cup ground flax seeds
2 cups chocolate chips (I love dark chocolate chips in these cookies!

Preheat oven to 350º. 

In a bowl, sift together the flour, baking soda, salt, cinnamon, and flax seeds; set aside. In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well - batter will be light in color.


Stir in the shredded zucchini and mix until combined.  


Combine zucchini mixture and flour mixture together and blend until incorporated.


With a wooden spoon or spatula, stir in the oats and chocolate chips by hand. 


Drop dough onto an unprepared cookie sheet. I used my trusty ice cream scoop. Leave at least 2 inches between cookies. Bake for 12-14 minutes and transfer onto wire rack to cool.


Yields: About 3 dozen cookies 

Happy Baking!

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Monday, November 7, 2011

Pecan Pumpkin Squares


I LOVE Williams-Sonoma. I really do. It's my happy place.

I attended their Customer Appreciation Night a few weeks back - 10% off everything in the store, including sale prices. Yeah. I did some real damage to the husband's credit card and I'm thinking of skipping town when the bill arrives next week. 

My favorite purchase was definitely the Breville Pie Maker. After weeks of admiring it, I finally broke down and bought it. Let me tell you, it's been WELL worth it. I've made pies that even I didn't think were possible with this crafty and ingenious machine. However, we'll save that for another post.

I also picked up a few jars of Muirhead Pecan Pumpkin Butter.  


This delightful creation is something to get excited about. As I was walking around the shop, mentally keeping track of all the items Santa could get me that would prompt me to squeal with joy, a sweet sales guy named Ty was walking around with a tray of these super delicious squares. 

I ate 3 of them. I did my usual moaning as I devoured each one and, at the same time, convinced myself I NEEDED 4 jars. Imagine my excitement when I got to the till and they were on sale even further. Squeee! When I got home and did some digging on the internet, I discovered an entire website with dozens of recipes specifically for Muirhead butters.


I guess it goes to show it doesn't take a lot to make me happy. 

Expensive happiness perhaps, but not a lot.


PECAN PUMPKIN SQUARES
Adapted and slightly modified from Williams-Sonoma
  
1 box yellow cake mix
½ cup butter, melted
1 jar Muirhead Pecan Pumpkin Butter
3 eggs
1 tablespoon flour
¼ cup flour
¼ cup butter, softened
3 tablespoons milk
1 teaspoon cinnamon
½ cup old fashioned oats
¼ cup ground flax seeds
 
Preheat oven to 350. Reserve 1 cup of cake mix and set aside.

Mix remaining cake with with ½ cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13" x 9" baking dish.


Mix one jar of pumpkin pecan butter with remaining two eggs and milk and pour over cake mixture in pan.


Mix remaining 1 cup cake mix with flour, sugar, remaining ¼ cup butter, cinnamon, oats, and flax seeds.


Crumble over the top of the pumpkin layer.


Bake 35-40 minutes or until golden. Cool to room temperature and serve.

Yields: About 12-16 squares
Happy Baking!

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