Spiced Pineapple Upside Down Cake

A nice ripe pineapple was sitting on my shelf and I knew if I didn't use it right away I would end up wasting it.  Sooooooo, I figured I could use the pineapple and try baking something new.  Pineapple Upside Down Cake was the first thing that came to mind.  This is my first go at it and I must admit, it did not disappoint.   It is a rich, dense cake with a caramel-y, spiced pineapple topping.  Addicting really.  It tastes the best when it's still slightly warm.  Not hard at all and doesn't call for too many ingredients so there is no excuse not to try it, unless of course, you dislike pineapple.

Recipe is adapted from Smitten Kitchen's Pineapple Upside-Down Cake

Smells as wonderful as it looks and tastes.  So worth making!

Ingredients:

Topping:
1/2 medium pineapple, chopped into 1/2 inch slices.  REMOVE core
3/4 stick salted butter
3/4 cup brown sugar (I didn't have brown sugar, but I had sugar and molasses...which is what brown sugar is, so I just added about a teaspoon of molasses)
1/2 teaspoon cinnamon
1/2 teaspoon allspice

Batter:
1 1/2 cup all purpose flour
2 teaspoons baking powder
2 tablespoons buttermilk powder*
3/4 stick salted butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 tablespoon rum (I used Captain Morgan...it's what I had, lol)
1/2 cup water

Now most of the recipes call for a cast iron skillet... I don't have one so I just used a 9.5 inch pyrex pie plate.  Worked awesome.

Preheat oven to 350 degrees.

Topping Directions:

Plop the butter, brown sugar, cinnamon and allspice into a sauce pan.  Cook on medium-low heat for about 4 minutes until bubbly.  Pour into your greased pyrex dish.

already looking really healthy, lol

I could have just eaten this part

Add pineapple, overlapping slightly as you go. 

Batter Directions:

Sift the flour, baking powder and buttermilk powder together and set aside.  Cream the butter and sugar for about 2 to 3 minutes until fluffy.  Add in the two eggs and mix for an additional minute.  Add in rum and vanilla while mixer is on low.  Alternately add in the flour and water, beginning and ending with flour.

Pour the batter over the pineapple, being sure to evenly cover.  The batter is thick, so don't just dump it in the middle.  Even it out and it's ready for the oven.

Crispy, caramel-y edges of goodness.  Making me
want to go get another piece.....

Bake for about 45 minutes, until browned.  Take out and allow to cool for about 8 minutes.  Run a knife around the edge and then place a plate on top of the pyrex dish and turn over.  Tap the dish and it should all come out nicely.  (An added benefit of a clear pyrex dish is that you can see the cake release from the pan so you know you can remove the baking dish without removing half your cake along with it.)




Serve slightly warm.  Ooooooh Soooooooo Gooooooood!

Right after removing from dish.  I was impressed. lol

*Most recipes call for 1/2 cup pineapple juice.  I missed that part but wasn't about to forgo cake-y goodness just because of a little missing juice.  I just improvised and it tasted awesome anyway.  Also, most recipes call for 2 tablespoons of rum to be sprinkled over the cake after turning it out.  You may add that, but I didn't cause I wanted my son to enjoy the cake too.  =)

Roasted Carrot and Sweet Potato Soup

Roasted carrots and sweet potatoes already taste great all by themselves.  So I thought why not make a soup out of it!  I looked up some recipes and finally decided to just wing it.  This version is a little sweet and spicy with lots of "roasty" flavor.  Although it takes a little time, it is very easy and so worth the little effort!  FYI, my son loved this soup, just make sure not to add too much spice prior to feeding.  That's why I sprinkle on the chipotle once in my own bowl.  I like it SPICY!

Pretty veggies

Ingredients:
6 to 8 medium carrots
2 large sweet potatoes
1 tablespoon molasses
kosher salt
pepper
1 medium yellow onion
1 to 2 teaspoons red curry powder (you could just use cumin and cayenne pepper if you don't have this, just go LIGHT on the cayenne and remember to taste as you go!)
1 can chick peas (I swear you don't taste them, even though I LOVE chick peas, they just add some body and protein to the soup)
4 cups or 1 box chicken stock
1/2 to 1 cup additional water
Touch of cream or half and half
Few pats of butter

Directions:

Lots of wonderful beta-carotene and antioxidants!  =)

Start by washing, peeling and cutting the sweet potatoes and carrots into small chunks.  The more surface they have, the more "roasty" flavor they will have.  Place all of the veggies in a large bowl.  Add the molasses, heavy pinch of kosher salt and black pepper.  Toss to coat evenly.  Place into 2, 9x13 pans so they have room to brown.  Place into a preheated 425 degree oven and roast for about 20 minutes total, making sure to give them a toss at around 10 minutes.

Already smells yummy...

While the veggies are roasting, add a swirl of olive oil then the chopped onion to a large pot and add a small pinch of salt, pepper and curry powder.  Allow to lightly brown.

Add roasted veggies to the pot with the onion.  Dump in the can of chick peas. Toss around for a few so that the chick peas take on a little flavor.

Best chick peas EVER!
Plus, no BPA lining in the can.  =)

Tasted great just like this!

Add the chicken stock slowly.  After adding about 3 cups, begin using your immersion blender on the mixture.  You will see that you probably need to add the additional 4th cup as well as some water.  You can add as much as you like, just make sure you keep blending in between so you can tell what the texture will be.  I like mine to be a little thick, but still soupy.

Once blended, I add a about 1/4 cup half and half and a few slabs of butter and let it sit for about 10 minutes just so the flavors all "marry".

Add to you favorite soup bowl and top with a pinch of chipotle pepper powder and maybe a drizzle of honey (my honey's favorite =) )

Missy's Banana Bread

Blueberry banana bread in the front, plain in the back.  mmmmmmmmm

So, it's been too long since my last post.  Don't worry, I am not giving up on the blog.   I just needed a little break due to being pregnant with #2!!!  I am almost out of the first trimester, which has been extremely rough.  I've been so sick that I finally gave in and began taking a prescription so I could function.  I'm not a fan of over-medicating, but I do have to thank God for modern medicine!

I have been craving banana bread and I realized I never posted my recipe.  This recipes makes 2, 9x5 loaves.  Perfect for freezing one for later!  (or sometimes we just end up eating both, who am I kidding?)  This time I added some fresh blueberries to one of the loaves cause I had some on hand.  The other loaf I kept plain.  Not a fan of blueberries?  Throw in anything you like; pecans, walnuts, dried cranberries, chocolate chips etc.  Just use what you have on hand!

Nutmeg on one of my
favorite kitchen tools...
my microplane.
A MUST have.

Ingredients:

3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 to 1 teaspoon nutmeg (freshly grated, preferably)
1 teaspoon kosher salt
4-5 really ripe bananas, smashed
2 cups sugar
2/3 cup whole fat yogurt, or buttermilk
1 cup olive oil (you could use vegetable or canola, but I like the added health benefits of using olive oil...just don't use extra virgin)
4 eggs
1 cup blueberries (good for one loaf)

Directions:

Sift together the flour, baking soda, cinnamon and nutmeg.  Add kosher salt after sifting (due to its larger size, it won't fit through the sifter).  Give it a quick stir.

Add smashed bananas to mixer.  Add sugar and blend for about a minute.  Add oil and blend for another minute.  Add in eggs one at a time and blend well after each addition.  

olive oil,  believe me you won't taste it!!!!

Alternate adding in the flour mixture and yogurt, beginning and ending with the flour. 

Stoneyfield Organic Whole Milk Yogurt.
Always on hand. 

At this point you can add in any ingredients you prefer.  Hand stirring is probably the best option, so that you don't over-mix your batter. 

Pour into 2 greased 9x5 pans, trying your best to split the batter evenly....I have to admit, I stink at that.  One loaf is ALWAYS bigger than the other. 

Bake for approximately 1 hour.  Check to see if a toothpick comes out clean, or just tap the top of the loaf to make sure it bounces back.  It will brown nicely as well.

Hope you enjoy!

Plain loaf

Blueberry loaf

Perfectly moist every time!  

Spiced Tea Crisps

The perfect cookie for dipping in tea, coffee, hot chocolate and even milk!  Crunchy and light; perfect for an afternoon treat.  This recipe is adapted from Martha Stewart's Spiced Almond Wafers.

Ingredients:
3 cups all-purposed flour
1 teaspoon baking soda
2 sticks butter (one salted, one unsalted)
1 1/2 cups dark-brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 teaspoon freshly (and finely) grated ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
sliced almonds

Directions:

I used the same dough two different ways.  (1) Roll out and use a cookie cutter. These end up a prettier cookie, but are quite a bit more work.  OR (2) Slicing the dough.  This technique is easier, but not quite as dainty looking.  Which ever way you make them, they taste great!

Sift flour, baking soda, cinnamon, allspice and cloves into a medium bowl.    Set aside. 

Cream butter and sugar together in a mixer for about three minutes.  Add eggs one at a time, then add vanilla and fresh grated ginger and mix for another minute or two.  Remember to scrape down the sides.  

Slowly incorporate flour while mixer is set on lowest speed. 

Once it has come together, take out of mixer and either: 

1) separate into two balls, place on a piece of plastic wrap, and form discs.  Place in fridge for at least two hours.  On a floured surface, roll out the dough until about 1/8th of an inch thick.  (Make sure you have a well floured surface, as well as your rolling pin.  Also, you have to work quickly since the dough is delicate and warms up quickly).  With a round cookie cutter, cut out and place on a parchment paper lined cookie sheet.  Top with sliced almonds and place in freezer for 5 minutes.  Take out of freezer and place in a 400 degree oven and bake for 8-10 minutes until browned.  

Before the trip to the oven

2) take a loaf pan, or two mini loaf pans, line with plastic wrap and fill evenly with cookie dough.  Place in freezer for at least 1 1/2 hours.   Take out of freezer and cut with a sharp knife into 1/8th inch thick slices.  Place on a parchment paper lined cookie sheet and place in a 400 degree oven for 8-10 minutes, or until browned.  

Been in the freezer for two hours

Ready to be sliced

Let cookies cool on a cooling rack and then you can get dipping!!!  

Spinach Pesto Meatballs

I love spinach but tend to only eat it one way, sautéed with lots of garlic.  While that is still one of my favorite ways to eat it I tried to be a little more creative last night.  So I came up with spinach pesto meatballs.  Really easy to make and really good for you too!  My son even liked them!  I do have one warning....they aren't pretty.  LOL

Green meatballs!  Although ugly, they are very tasty!!! 

1/2 bag frozen spinach, defrosted and DRAINED (make sure you drain it of its liquid or else you will have soup, not meatballs)
3 cloves garlic
1/2 onion
8 to 10 crackers crumbled or about 1/4 to 1/2 cup bread crumbs
1/2 teaspoon hot pepper flakes
1/4 cup grated parmesan cheese
Heavy pinch or 2 of Kosher salt  (No salt = no flavor, in my opinion!)
3/4 to 1 pound ground beef

Throw the spinach, garlic, onion, crackers or breadcrumbs, parmesan, hot pepper flakes and generous sprinkle of kosher salt into your food processor.  

Pulse until combined.  

I almost forgot the pepper flakes!!!

Add ground beef and pulse until mixed.  The mixture will be on the softer side.  Roll in your hands and throw into an oven-safe pan, brown one side of the meatball (make sure you let them brown all the way... If you try and lift them before they're ready, they will stick!)  flip the meatballs and then throw in the oven for about 20 minutes.  

I added a little parmesan before the trip into the oven.
 I love crunchy cheese.

Add to your favorite pasta (I used whole wheat) and sauce and you have a quick and healthy meal.  Don't forget to top with more parmesan! 

Nutella Spice Cookies

I had bought a huge jar of Nutella and promised myself I would not eat the entire thing with a spoon.  For once, I succeeded!  But ONLY because I found a recipe for Nutella cookies.  Easy to make and they are so wonderful right out of the oven with a glass of milk.

Chewy in the middle, crispy at the edge.  Perfect cookie for me!

This recipe was adapted from Culinary Concoctions by Peabody.  Next time around, I will double the ingredients to make a larger batch so I can freeze some for a later date, or simply make a ton of cookies!

Nutella Spice Cookies
(makes around 2 1/2 to 3 dozen depending on the size of the cookie and how much dough you eat)

Wish I never took a taste of this..

Ingredients:
1 stick of unsalted butter, softened
3/4 cup granulated sugar
1/2 cup Nutella
1 egg
2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/2 teaspoon salt


Directions:

Preheat oven to 350 degrees.

Sift together flour, baking soda, cinnamon, cloves and salt.  Set aside.

Cream butter and sugar in your mixer until light and fluffy.  Scrape down sides of bowl and add Nutella and continue to mix on medium until well incorporated.  Add egg and vanilla and mix for an additional minute or two.  Slowly add the flour mixture until the flour had blended in completely.

I allowed the dough to chill for a short while in the fridge, probably 10 minutes.  Roll the dough into small balls and place on a cookie sheet lined with parchment paper.

The "mouth" was there and it was screaming for some eyes.
He's saying, "really? 350 degrees? Then you eat me? Not my lucky day."

Bake for 7 to 10 minutes.  7 minutes will give you doughy, chewy cookies and 10 will make them crunchy.  Me?  I like mine almost raw. lol.  So I stuck with 7 minutes.  Hope you have a chance to make these simple, delicious cookies!

Hard to stop eating once you start.