Tag Archives: dessert

Kitchen Adventures, Olympic Edition: Pineapple Upside-down Cake

16 Feb

What better way is there to celebrate the Olympics than by singing to Daft Punk eating the Olympic rings? None.  We adapted a classic pineapple upside-down cake to fit into the Olympic spirit, rainbow rings and all.  Make your own before the games end on February 23, and let me know how it goes!

Olympic Pineapple Upside-Down Cake (adapted from good old Betty Crocker)

  • 2 1/2 tablespoons margarine or butter
  • 2/3 cup packed brown sugar (slightly less for Olympic version)
  • Red, green, and blue food coloring
  • 1 can sliced pineapple, drained (will only use 5 rings for Olympic version) – save the juice, too!
  • 1 1/3 cups flour
  • 1 cup sugar
  • 1/3 cup shortening
  • 3/4 cup milk
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  1. Pat dry 5 pineapple rings – they don’t have to be too dry, just enough so that the color won’t run. In 4 separate containers, mix one drop of food color with a splash of pineapple juice, then lay one ring of pineapple in each color (red, blue, green, and one with a tiny bit of each to make black).  Yellow is just the plain pineapple ring.  Don’t flip the rings (since we only want the color on the top), but do move them around the container a bit to get all the dye onto them.
  2. Heat oven to 350 degrees F.  Heat butter in a 10-inch cake pan.
  3. While the butter is melting, combine flour through egg in a mixer, and beat at low speed for 30 seconds, scraping bowl occasionally. Then beat at high speed for 3 minutes, scraping bowl as you go.
  4. Arrange pineapple slices color-side-down in the butter, then sprinkle brown sugar in a thin layer over the remaining butter, so there’s either a pineapple or brown sugar coating the entire base of the pan.
  5. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.  Remove, and immediately invert over a plate, keeping the pan on top for a few minutes.  Remove and reveal your pineapples, then serve warm.

Enjoy with a mug of hot cocoa while cheering on your favorite Olympians.

Kitchen Adventures: Peanut butter cookie brownies

26 Feb

What’s better than a chocolate chip cookie, a peanut butter cup, and a brownie?  Being able to eat all three of them at once.

I found this recipe on Pinterest and made it for my office’s Pie Day Friday.  Even though it wasn’t technically pie (ok, not at all), it rocked because:

  • I was able to get all the ingredients at CVS on my way home
  • All the ingredients cost less than $10 and made more than 20 servings
  • I was able to make different portions easily
  • I was able to give the extra peanut butter cups to my gluten-free colleague so he could have somewhat the same thing as the rest of us

These were a huge hit and especially great for when you don’t have time to get to a full-blown grocery store or need something that travels well.

Cookiebrownies

Peanut Butter Cookie Brownies

  • 1 bag of small Reese’s peanut butter cups
  • 1 box of brownie mix and the ingredients to make it (varies by box)
  • 1 roll of refrigerated cookie dough or box of cookie dough mix and the ingredients to make it (varies by box)
  1. Preheat your oven to 350 F.  Grease a muffin or mini-muffin tin
  2. Press cookie dough into the bottom layer of each section.  Add a peanut butter cup. Top with brownie mix, filling to about 2/3 full overall. (The cookies and brownies will both take up a little more space when cooked.)
  3. Bake for 18 minutes, less for mini-muffins.  When testing to make sure your treats are done, don’t let the melted chocolate from the peanut butter cup throw you off.  I overcooked mine a little, but they were still delicious.

Done!  I made 12 large muffins, 12 mini muffins, and 1 mini loaf pan (with the leftovers) with these ingredients.  Serving recommendation: warm these up and top them with ice cream.  You won’t regret it.

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