Confetti Rice and Bean Salad

I never fail to get a slight sense of panic when I'm in need of a side dish for company or a pot-luck.
A side dish that isn't dessert. (I always have endless ideas for dessert. Bet you'd never guess that about me.)
A side dish that isn't just steamed or sauteed vegetables.

This "salad" is a great option that will nicely accompany different meats or kinds of meals.  It's super easy to throw together and doesn't have any fancy ingredients that I don't normally have on hand.
Okay, I did actually purchase red wine vinegar for this recipe - don't use that one much - but it was cheap and I don't mind having it around.
And I never have cilantro on hand because my dear husband is convinced it's of the devil.
Pshhhh.

Anyhow, I thought it was really good served chilled, but the rest of my family actually preferred it warm.  Bonus - if you top it with a little cheese, you have a great dip for tortilla chips.

I love dishes that are versatile and can be served warm or cool.  Options are always nice.

Confetti Rice and Bean Salad (adapted from Mel's Kitchen Cafe)

Note: I used brown rice - but you could use wild rice or white rice with equally good results.  Just cook according to the package directions.  

Salad:
3 cups cooked rice, cooled to room temperature (see note)
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1-1/2 cups frozen corn, thawed (or the same amount fresh corn kernels)
4 green onions, white and green parts thinly sliced
1 red pepper, seeded, cored, and diced
1/4 cup minced fresh cilantro (I omitted)

Dressing:
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 T. sugar
1 garlic clove, minced
1 tsp. salt
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. black pepper

In a large bowl, combine all of the salad ingredients and toss.  In a small bowl, whisk together the dressing ingredients and pour over the salad.  Toss to coat.  Chill the salad for at least 2  hours before serving to let the flavors blend.

Linked to Finding Joy in my Kitchen

I never fail to get a slight sense of panic when I'm in need of a side dish for company or a pot-luck.
A side dish that isn't dessert. (I always have endless ideas for dessert. Bet you'd never guess that about me.)
A side dish that isn't just steamed or sauteed vegetables.

This "salad" is a great option that will nicely accompany different meats or kinds of meals.  It's super easy to throw together and doesn't have any fancy ingredients that I don't normally have on hand.
Okay, I did actually purchase red wine vinegar for this recipe - don't use that one much - but it was cheap and I don't mind having it around.
And I never have cilantro on hand because my dear husband is convinced it's of the devil.
Pshhhh.

Anyhow, I thought it was really good served chilled, but the rest of my family actually preferred it warm.  Bonus - if you top it with a little cheese, you have a great dip for tortilla chips.

I love dishes that are versatile and can be served warm or cool.  Options are always nice.

Confetti Rice and Bean Salad (adapted from Mel's Kitchen Cafe)

Note: I used brown rice - but you could use wild rice or white rice with equally good results.  Just cook according to the package directions.  

Salad:
3 cups cooked rice, cooled to room temperature (see note)
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1-1/2 cups frozen corn, thawed (or the same amount fresh corn kernels)
4 green onions, white and green parts thinly sliced
1 red pepper, seeded, cored, and diced
1/4 cup minced fresh cilantro (I omitted)

Dressing:
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 T. sugar
1 garlic clove, minced
1 tsp. salt
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. black pepper

In a large bowl, combine all of the salad ingredients and toss.  In a small bowl, whisk together the dressing ingredients and pour over the salad.  Toss to coat.  Chill the salad for at least 2  hours before serving to let the flavors blend.

Linked to Finding Joy in my Kitchen

reade more... Résuméabuiyad

Curried Chicken Salad & Back to School Super Powers Needed

It's back to school time!  Well, I've worked through my denial that summer is over ... and have almost made it through my first week back to first grade.  Now I absolutely love teaching ... but, whew! ... the first week of school can just about wear you out!

Getting twenty little ones settled into classroom routines and procedures while simultaneously working through all the start-of-the-year paperwork, getting to know new-to-me parents, learning the little ones' personalities, implementing a new curriculum, easing little ones' anxieties about a new class and teacher, kicking off start-of-the-year assessments, and practicing fire drill and lockdown procedures ... twice in four days, mind you ... is, well, just a wee bit hectic.

Has anyone got a cloning machine?  Or maybe those little magic bracelets Wonder Woman wears?  Or how about the ability to fold your arms across your chest, blink, nod your head and ... poof! ... whatever you need is there like Jeannie? 

If you do, please share! ... 'cause I could sure use another me or some super powers. 

Seriously, all in all, my new little darlings are doing great. 

But I could still use some super powers.   

Until those fall from the sky, I guess I'll just power-up with one of my favorite bring-to-school lunches, Curried Chicken Salad.

Happy back-to-school, everyone!

 I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon! 

Curried Chicken Salad

Source:  Adapted from Oprah magazine

Ingredients

About 4 c. diced cooked chicken breast (about 2 to 2 1/2 lbs.)

1/2 c. spicy brown mustard

1/3 c. honey

1 1/2 tsp. curry powder

1/4 tsp. ground cloves

1/2 tsp. salt

2 stalks celery, chopped

1/2 c. chopped pecans

Directions

1.  Combine all ingredients.  Cover and refrigerate at least 30 minutes before serving.  

2.  Serve over greens or as a sandwich filling.

Enjoy!

This post is linked with Foodie Friday with Diane Balch, Inspiration Friday, Weekend Potluck, Strut Your Stuff Saturday, Tuesday Talent Show, Trick or Treat Tuesday, Share Your Creations Thursday, Sweet Treats & Swanky Stuff, Full Plate Thursday.

It's back to school time!  Well, I've worked through my denial that summer is over ... and have almost made it through my first week back to first grade.  Now I absolutely love teaching ... but, whew! ... the first week of school can just about wear you out!

Getting twenty little ones settled into classroom routines and procedures while simultaneously working through all the start-of-the-year paperwork, getting to know new-to-me parents, learning the little ones' personalities, implementing a new curriculum, easing little ones' anxieties about a new class and teacher, kicking off start-of-the-year assessments, and practicing fire drill and lockdown procedures ... twice in four days, mind you ... is, well, just a wee bit hectic.

Has anyone got a cloning machine?  Or maybe those little magic bracelets Wonder Woman wears?  Or how about the ability to fold your arms across your chest, blink, nod your head and ... poof! ... whatever you need is there like Jeannie? 

If you do, please share! ... 'cause I could sure use another me or some super powers. 

Seriously, all in all, my new little darlings are doing great. 

But I could still use some super powers.   

Until those fall from the sky, I guess I'll just power-up with one of my favorite bring-to-school lunches, Curried Chicken Salad.

Happy back-to-school, everyone!

 I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon! 

Curried Chicken Salad

Source:  Adapted from Oprah magazine

Ingredients

About 4 c. diced cooked chicken breast (about 2 to 2 1/2 lbs.)

1/2 c. spicy brown mustard

1/3 c. honey

1 1/2 tsp. curry powder

1/4 tsp. ground cloves

1/2 tsp. salt

2 stalks celery, chopped

1/2 c. chopped pecans

Directions

1.  Combine all ingredients.  Cover and refrigerate at least 30 minutes before serving.  

2.  Serve over greens or as a sandwich filling.

Enjoy!

This post is linked with Foodie Friday with Diane Balch, Inspiration Friday, Weekend Potluck, Strut Your Stuff Saturday, Tuesday Talent Show, Trick or Treat Tuesday, Share Your Creations Thursday, Sweet Treats & Swanky Stuff, Full Plate Thursday.

reade more... Résuméabuiyad

Mexican Potato Casserole

Sometimes I try to find ways to fancy up potatoes for dinner.  Potatoes are so cheap, especially when you are on a budget.  And we are definitely on a budget because we are buying our first house, so we won't have as much wiggle room in our current budget until my husband gets his next raise.  I came up with this quick skillet dish on a whim & it turned out great.  My husband kept looking at me surprised that everything came out so flavorful & hearty.  

Mexican Potato Casserole

Recipe by: Amber (Dessert Now, Dinner Later!)

• 3 small potatoes, scrubbed & diced small
• 3/4 lb. ground beef
• 1/2 white onion, diced small
• 1 bell pepper diced small
• 2 Tbsp Homemade Taco Mix or 1 taco packet
• 1 Tbsp Chipotle Seasoning (or substitute with cayenne pepper starting at 1/8 tsp & adjust to desired heat.)
• 1 (8oz) can tomato sauce
• 2 Tbsp brown sugar
• 1/2 cup heavy cream (can sub sour cream)
• 1 cup frozen corn

1. In a medium pot of water add potatoes & heat until boiling.  Boil for 10+ minutes or until just done.  (Think potato salad doneness-NOT mushy.)  Drain & set aside.
2. Meanwhile, brown beef in a large skillet over medium heat.  Drain the fat.  Return meat to skillet, add onion & pepper & saute 3 minutes.  Add taco mix, chipotle seasoning, tomato sauce, brown sugar, heavy cream & frozen corn.  Stir constantly until mixture bubbles.  Add potatoes & heat everything through. 
3. Serve topped with cheese & sour cream, if desired.   

Sometimes I try to find ways to fancy up potatoes for dinner.  Potatoes are so cheap, especially when you are on a budget.  And we are definitely on a budget because we are buying our first house, so we won't have as much wiggle room in our current budget until my husband gets his next raise.  I came up with this quick skillet dish on a whim & it turned out great.  My husband kept looking at me surprised that everything came out so flavorful & hearty.  

Mexican Potato Casserole

Recipe by: Amber (Dessert Now, Dinner Later!)

• 3 small potatoes, scrubbed & diced small
• 3/4 lb. ground beef
• 1/2 white onion, diced small
• 1 bell pepper diced small
• 2 Tbsp Homemade Taco Mix or 1 taco packet
• 1 Tbsp Chipotle Seasoning (or substitute with cayenne pepper starting at 1/8 tsp & adjust to desired heat.)
• 1 (8oz) can tomato sauce
• 2 Tbsp brown sugar
• 1/2 cup heavy cream (can sub sour cream)
• 1 cup frozen corn

1. In a medium pot of water add potatoes & heat until boiling.  Boil for 10+ minutes or until just done.  (Think potato salad doneness-NOT mushy.)  Drain & set aside.
2. Meanwhile, brown beef in a large skillet over medium heat.  Drain the fat.  Return meat to skillet, add onion & pepper & saute 3 minutes.  Add taco mix, chipotle seasoning, tomato sauce, brown sugar, heavy cream & frozen corn.  Stir constantly until mixture bubbles.  Add potatoes & heat everything through. 
3. Serve topped with cheese & sour cream, if desired.   

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Crispy Chicken Cordon Bleu Roulade

I am going to share the secret to the crispiest homemade Chicken Cordon Bleu that you will every make.  It's not only the ingredients that make this so crispy, it's in the technique.  This chicken is so crispy on the outside while capturing the juices on the inside.  It's not super fatty, but not completely healthy.  Let's just say it's fatty enough to be crisp, but not so fatty that it's dripping from being deep fried in oil.  The secret is to pan fry it & finish it in the oven.  By baking it on a cooling rack placed in a baking sheet, you allow the heat to circulate the chicken, keeping it from going soggy like it does when you bake it straight on the baking sheet.  Are you excited to make this now that you know all the secrets?  Ok, here is the recipe:

Crispy Chicken Cordon Bleu

Recipe by: Amber (Dessert Now, Dinner Later!)

• 4 chicken breasts, butterflied & pounded to 1/4" thickness
• 2-4oz honey ham slices
• 4-8 slices of muenster cheese slices
• 1/2 cup flour
• 1-2 eggs
• 1/2 cup panko breadcrumbs
• 1/2 cup italian bread crumbs
• Salt & Pepper
• Canola Oil

1. Season chicken breasts with salt & pepper on both sides after it has been butterflied & pounded to 1/4" thick.
2. Layer cheese & ham slices on top of chicken breasts & roll up tightly like when you make a pumpkin roll or roll up your sleeping bag.  (You can use as much cheese & ham as you like in the middle, just tuck it in well so that the cheese doesn't completely ooze out during baking.)
3. Prepare crumb station with three plates: put the flour on one plate, eggs whisked together on a different plate, & then both bread crumbs mixed together on the last plate.
4. Dredge the chicken into the flour, then roll it in the egg mixture, & lastly, coat in the bread crumbs.  Set aside & repeat with each rolled breast. Make sure you coat all parts of the chicken.
5. Prepare a baking sheet covered with foil & place a cooling rack inside the baking sheet on top of the foil.
6. In a large saute pan, heat a small amount of oil.  Just enough to cover the bottom of the pan about 1/8".  Once the oil is hot, using tongs, sear each side of the chicken breast for 30 seconds to 1 minute each side.  You just want to brown the crumbs, not really cook the chicken too much.  It is also a good idea to sear the seam first to help lock your fillings inside.  (Brown the seam, presentation side [top], & the ends.)
7. Once each chicken breast is browned, place on the prepared rack inside the baking sheet.
8. Bake at 425*F for 20-25 minutes using a thermometer to check the doneness.  (You want it to reach 165*F in thickest part of the roulades.)  Allow it to rest for 3-5 minutes before serving.  Enjoy your crispy chicken cordon bleu!

I am going to share the secret to the crispiest homemade Chicken Cordon Bleu that you will every make.  It's not only the ingredients that make this so crispy, it's in the technique.  This chicken is so crispy on the outside while capturing the juices on the inside.  It's not super fatty, but not completely healthy.  Let's just say it's fatty enough to be crisp, but not so fatty that it's dripping from being deep fried in oil.  The secret is to pan fry it & finish it in the oven.  By baking it on a cooling rack placed in a baking sheet, you allow the heat to circulate the chicken, keeping it from going soggy like it does when you bake it straight on the baking sheet.  Are you excited to make this now that you know all the secrets?  Ok, here is the recipe:

Crispy Chicken Cordon Bleu

Recipe by: Amber (Dessert Now, Dinner Later!)

• 4 chicken breasts, butterflied & pounded to 1/4" thickness
• 2-4oz honey ham slices
• 4-8 slices of muenster cheese slices
• 1/2 cup flour
• 1-2 eggs
• 1/2 cup panko breadcrumbs
• 1/2 cup italian bread crumbs
• Salt & Pepper
• Canola Oil

1. Season chicken breasts with salt & pepper on both sides after it has been butterflied & pounded to 1/4" thick.
2. Layer cheese & ham slices on top of chicken breasts & roll up tightly like when you make a pumpkin roll or roll up your sleeping bag.  (You can use as much cheese & ham as you like in the middle, just tuck it in well so that the cheese doesn't completely ooze out during baking.)
3. Prepare crumb station with three plates: put the flour on one plate, eggs whisked together on a different plate, & then both bread crumbs mixed together on the last plate.
4. Dredge the chicken into the flour, then roll it in the egg mixture, & lastly, coat in the bread crumbs.  Set aside & repeat with each rolled breast. Make sure you coat all parts of the chicken.
5. Prepare a baking sheet covered with foil & place a cooling rack inside the baking sheet on top of the foil.
6. In a large saute pan, heat a small amount of oil.  Just enough to cover the bottom of the pan about 1/8".  Once the oil is hot, using tongs, sear each side of the chicken breast for 30 seconds to 1 minute each side.  You just want to brown the crumbs, not really cook the chicken too much.  It is also a good idea to sear the seam first to help lock your fillings inside.  (Brown the seam, presentation side [top], & the ends.)
7. Once each chicken breast is browned, place on the prepared rack inside the baking sheet.
8. Bake at 425*F for 20-25 minutes using a thermometer to check the doneness.  (You want it to reach 165*F in thickest part of the roulades.)  Allow it to rest for 3-5 minutes before serving.  Enjoy your crispy chicken cordon bleu!

reade more... Résuméabuiyad

Strawberry Lemonade Squares

Summer is practically over, but I had to get in at least one more dessert that has summer written all over it.  These bars are divine!  I was so pleased with how they turned out.  The sweet strawberries compliment the tangy lemon filling perfectly!  If you are sad to see summer end, whip up a batch of these squares & you will forget all about it. 
 

Strawberry Lemonade Squares

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter, slightly softened
• 1 cup brown sugar
• 1 1/3 cup flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1 cup oats
• 1 (14oz) can sweetened condensed milk OR 1 recipe homemade
• Zest of 1 lemon
• 1/2 cup lemon juice (2-3 lemons)
• 1 1/2 cups whole strawberries
• 1 Tbsp sugar
• Water

1. Mix butter & brown sugar in a stand mixer.  Scrape bowl.  Combine dry ingredients & mix with butter/sugar mixture until combined.  
2. Lightly spray a 9x13" pan.  Press 3/4 of the crumb mixture into the bottom.  Set the rest of the mixture aside.
3. In a separate bowl, combine condensed milk, lemon zest, & lemon juice.  Whisk until thickened.  (If you do the homemade version like I did, just pulse the zest & juice in your blender after you have made the sweetened condensed milk.)
4. In a small food processor, blend whole strawberries with 1 Tbsp sugar (or more depending on the tartness of the berries.)  Add water 1 Tbsp at a time until you have a thick, but pourable texture.  (I actually used whole freeze dried strawberries, reconstituted them, & then pureed them in the food processor.  I probably needed way more water than you would if you use fresh, so I won't guess the amount you would need for fresh berries; just don't water it down too much.)
5. Pour lemon mixture over prepared crust.  Using a spoon dollop strawberry mixture on top of the lemon mixture & then swirl the mixture together to create a marbled look.
6. Sprinkle the remaining crumb mixture over the top.
7. Bake at 350*F for 20-25 minutes or until edges bubble & lightly brown.  Let cool completely before cutting into squares & serving.  They are best served chilled from the refrigerator.

Summer is practically over, but I had to get in at least one more dessert that has summer written all over it.  These bars are divine!  I was so pleased with how they turned out.  The sweet strawberries compliment the tangy lemon filling perfectly!  If you are sad to see summer end, whip up a batch of these squares & you will forget all about it. 
 

Strawberry Lemonade Squares

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter, slightly softened
• 1 cup brown sugar
• 1 1/3 cup flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1 cup oats
• 1 (14oz) can sweetened condensed milk OR 1 recipe homemade
• Zest of 1 lemon
• 1/2 cup lemon juice (2-3 lemons)
• 1 1/2 cups whole strawberries
• 1 Tbsp sugar
• Water

1. Mix butter & brown sugar in a stand mixer.  Scrape bowl.  Combine dry ingredients & mix with butter/sugar mixture until combined.  
2. Lightly spray a 9x13" pan.  Press 3/4 of the crumb mixture into the bottom.  Set the rest of the mixture aside.
3. In a separate bowl, combine condensed milk, lemon zest, & lemon juice.  Whisk until thickened.  (If you do the homemade version like I did, just pulse the zest & juice in your blender after you have made the sweetened condensed milk.)
4. In a small food processor, blend whole strawberries with 1 Tbsp sugar (or more depending on the tartness of the berries.)  Add water 1 Tbsp at a time until you have a thick, but pourable texture.  (I actually used whole freeze dried strawberries, reconstituted them, & then pureed them in the food processor.  I probably needed way more water than you would if you use fresh, so I won't guess the amount you would need for fresh berries; just don't water it down too much.)
5. Pour lemon mixture over prepared crust.  Using a spoon dollop strawberry mixture on top of the lemon mixture & then swirl the mixture together to create a marbled look.
6. Sprinkle the remaining crumb mixture over the top.
7. Bake at 350*F for 20-25 minutes or until edges bubble & lightly brown.  Let cool completely before cutting into squares & serving.  They are best served chilled from the refrigerator.

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Double Chocolate Peanut Butter Cookies

Some friends from church just had their first baby last Sunday.  A darling baby girl named Eleanor Elizabeth.  Isn't that a sweet name??

I made dinner for them yesterday - and while I was cooking, I couldn't stop thinking about when I gave birth to Corban.  Having a baby is nothing short of miraculous whether it's your first or fifth, but that firstborn is something extra special.  Everything is so new, you have no idea what you've gotten in to, and the complete awe you have of that tiny human being that you are solely responsible for....well, it's pretty much indescribable.

I remember the day we brought Corban home from the hospital - we were so excited to just get home  We placed him in his car seat carefully on the floor of our tiny living room and then....panic struck. 
Oh. My. Goodness. We were alone with this helpless infant and he was ours to care for.  There were no nurses to call for help, no pediatrician just on the floor below; no, it was all on us.  My milk hadn't come in yet, I refused to give him formula/bottles, and he was dependent on me for everything.  I think I might have definitely cried.

But we made it.  Heavens, the boy has feet as long as mine now and he's not even 9 years old yet.  (I wear size 8.5).  And we've had 4 more babies and somehow we've taken care of all of them!  I know that sounds a little silly, but hey, this whole parenting thing can be ridiculously overwhelming sometimes. 
But mind-blowingly rewarding, too. 

These cookies are rewarding, as well.  (not as much as children, but that goes without saying.)

I had great expectations for them - how could you not when chocolate and peanut butter are involved?  And I have to say, they did not disappoint.  In fact, they just might be one of my favorite cookies ever.  Big words, I know.  Would it help if I admitted that I ate 5 of them yesterday?  I don't know when I've had such little self control with cookies.

I modified the original by using freshly ground whole wheat flour, substituting some brown sugar for part of the white, and adding the Reese's mini pieces instead of more chocolate chips.  Truthfully, you could totally add chopped up peanut butter cups, peanut butter chips, white chocolate chips, or pretty much any other little goodie you want and they'd be delicious.

Soft and slightly chewy, bursting with chocolate flavor, the peanut butter slightly in the background but still definitely present, and the lovely morsels adding texture and goodness, well, I just bet you'd love them too.

Double Chocolate Peanut Butter Cookies
(adapted from the Girl Who Ate Everything)
Yield: about 65 cookies (Recipe can be halved)

3 cups white whole wheat flour (or all-purpose)
1 cup cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup butter, softened
2 cups sugar
1 cup brown sugar
1 cup creamy peanut butter
4 eggs
2 teaspoon vanilla
2 cups semi-sweet chocolate chips
3/4 cup Reese's mini pieces

Instructions:

• Preheat oven to 350°. Prepare baking sheets by lining with silicone baking mats or parchment paper.
• In a small bowl, mix flour, cocoa, soda and salt using a wire whisk and set aside.
• In another bowl, cream butter, sugar, brown sugar and peanut butter until light and fluffy.
• Add eggs and vanilla and mix until combined.
• Add flour mixture to creamed mixture and mix until combined.
• Stir in chocolate chips and Reese's mini pieces.
• Use a medium cookie scoop to form balls of dough (or use a rounded Tablespoon of dough)
• Place on prepared cookie sheets. Bake for 10 minutes. Cookies will still be soft but will set up after cooling. Place cookies on wire rack to cool.

Linked to Trick or Treat Tuesday, Crazy Sweet Tuesday, and Tuesday Talent Show

Some friends from church just had their first baby last Sunday.  A darling baby girl named Eleanor Elizabeth.  Isn't that a sweet name??

I made dinner for them yesterday - and while I was cooking, I couldn't stop thinking about when I gave birth to Corban.  Having a baby is nothing short of miraculous whether it's your first or fifth, but that firstborn is something extra special.  Everything is so new, you have no idea what you've gotten in to, and the complete awe you have of that tiny human being that you are solely responsible for....well, it's pretty much indescribable.

I remember the day we brought Corban home from the hospital - we were so excited to just get home  We placed him in his car seat carefully on the floor of our tiny living room and then....panic struck. 
Oh. My. Goodness. We were alone with this helpless infant and he was ours to care for.  There were no nurses to call for help, no pediatrician just on the floor below; no, it was all on us.  My milk hadn't come in yet, I refused to give him formula/bottles, and he was dependent on me for everything.  I think I might have definitely cried.

But we made it.  Heavens, the boy has feet as long as mine now and he's not even 9 years old yet.  (I wear size 8.5).  And we've had 4 more babies and somehow we've taken care of all of them!  I know that sounds a little silly, but hey, this whole parenting thing can be ridiculously overwhelming sometimes. 
But mind-blowingly rewarding, too. 

These cookies are rewarding, as well.  (not as much as children, but that goes without saying.)

I had great expectations for them - how could you not when chocolate and peanut butter are involved?  And I have to say, they did not disappoint.  In fact, they just might be one of my favorite cookies ever.  Big words, I know.  Would it help if I admitted that I ate 5 of them yesterday?  I don't know when I've had such little self control with cookies.

I modified the original by using freshly ground whole wheat flour, substituting some brown sugar for part of the white, and adding the Reese's mini pieces instead of more chocolate chips.  Truthfully, you could totally add chopped up peanut butter cups, peanut butter chips, white chocolate chips, or pretty much any other little goodie you want and they'd be delicious.

Soft and slightly chewy, bursting with chocolate flavor, the peanut butter slightly in the background but still definitely present, and the lovely morsels adding texture and goodness, well, I just bet you'd love them too.

Double Chocolate Peanut Butter Cookies
(adapted from the Girl Who Ate Everything)
Yield: about 65 cookies (Recipe can be halved)

3 cups white whole wheat flour (or all-purpose)
1 cup cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup butter, softened
2 cups sugar
1 cup brown sugar
1 cup creamy peanut butter
4 eggs
2 teaspoon vanilla
2 cups semi-sweet chocolate chips
3/4 cup Reese's mini pieces

Instructions:

• Preheat oven to 350°. Prepare baking sheets by lining with silicone baking mats or parchment paper.
• In a small bowl, mix flour, cocoa, soda and salt using a wire whisk and set aside.
• In another bowl, cream butter, sugar, brown sugar and peanut butter until light and fluffy.
• Add eggs and vanilla and mix until combined.
• Add flour mixture to creamed mixture and mix until combined.
• Stir in chocolate chips and Reese's mini pieces.
• Use a medium cookie scoop to form balls of dough (or use a rounded Tablespoon of dough)
• Place on prepared cookie sheets. Bake for 10 minutes. Cookies will still be soft but will set up after cooling. Place cookies on wire rack to cool.

Linked to Trick or Treat Tuesday, Crazy Sweet Tuesday, and Tuesday Talent Show

reade more... Résuméabuiyad

Classic Homemade Lemonade & Summer Memories

Well, the last days of summer are here.  My classroom is ready, tomorrow I meet my new little first graders at our school open house, and then Monday school starts.  But I'm still hanging on to summertime, living in denial that it's actually over.

So, to prolong my time-of-denial, I'm sharing with you this Classic Homemade Lemonade.  Doesn't a tall, cold glass of lemonade just scream summer to you?  And making it homemade is really so easy ... and tastes to much better than the not-homemade kinds.

But before I share how to make really easy homemade lemonade ... to help with prolonging my 'summer's-not-over' denial ... I figured I'd share some of my favorite "food" memories from this summer.  During my summer travels, I had the opportunity to try quite a few interesting new-to-me foods.  Here are a few highlights ...


Wine Tasting in 3 different states - Yup, tasting in 3 states ... North Carolina, Georgia, and Pennsylvania.  I love wine.  My favorite from these adventures?  Super hard to say ... but I really enjoyed the three varietals of sparkling wine at Wolf Mountain Vineyards & Winery in Dahlonega, GA, and the oaked chardonnay from Laurel Gray Vineyards in Hamptonville, NC.


Spicy Dark Chocolate Truffles with Cayenne Pepper - Definitely not as good as I had imagined in my head.


Cooking with Lavender -  I was so excited to stumble across a section in the back corner of a little shop dedicated to lavender products from Mountain Farm, a lavender (and blueberry and dairy goat) farm in the Appalachian Mountains of western North Carolina.  I snatched up a little cookbook dedicated to cooking with lavender, and immediately whipped up lavender lemonade and lavender & honey balsamic vinaigrette.  I've decided that I love lavender!


Lavender Ice Cream - Did I mention I have a new-found love of lavender?  While having dinner in the little town of East Berlin, PA, I got to try homemade lavender ice cream. Absolutely out-of-this-world good!


Roasted Sweet Potato Quiche - During our wine tasting trip in Dahlonega, GA, we stayed in the wonderfully-relaxing, beautiful Mountain Laurel Creek Inn ... and they served the best breakfasts.  Seriously.  The best.  One of which was a roasted sweet potato quiche.  So, so, so good.  Of course I asked for the recipe and, fortunately, they shared it with me and gave me permission to share it on The Kitchen is My Playground.  I haven't made it yet ... but believe me, I will!  And then I'll be sure to share it with you.


Sweet Bologna - While traveling in Pennsylvania with two of my college roommates, I had the opportunity to try authentic sweet bologna made at a small family-owned delicatessen.  I had never heard of sweet bologna, knowing pretty much only of the Oscar Mayer-type. (Oh, and I just sang the Oscar Mayer bologna song in my head to spell the words correctly ... come on, you know the song!  "My bologna has a first name, it's O-S-C-A-R.  My bologna has a second name, it's M-A-Y-E-R ...) 

Anyway, sweet bologna truly looks much more like a type of salami than bologna, and tastes ... well ... a bit sweet.  It was really good!  I'm told that it, along with scrapple, is a specialty of the area we were in.  (I'm happy to say that, despite great pressure from one of my college roommates, I successfully avoided trying scrapple.)


Chocolate covered bacon - Surprisingly, amazingly delicious!


Chocolate covered barbecue potato chips - I love chocolate covered potato chips, so I just had to give chocolate covered barbecue potato chips a try when I came across them.  Not one of my better choices.  Amazingly NOT delicious! 

 And now back to homemade lemonade.  To make this classic refreshing summer sipper, all you have to do is squeeze some juicy fresh lemons, mix the juice with sugar and water, add some ice and fresh lemon slices, and pour a big ol' glass to enjoy.  It's that simple.

I think I'm going to go grab a glass and continue to pretend that summer's not over.  Shhhhh! ... let me live in my denial for just a few more days, okay?

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon! 

Classic Homemade Lemonade
Source:  My Mom

Ingredients
1 c. fresh lemon juice (about 6 lemons)
3/4 c. sugar
4 c. cold water
1 lemon, unpeeled and thinly sliced
Ice cubes


Directions
1.  Combine lemon juice and sugar in a pitcher.  Stir to dissolve sugar. 

2.  Add cold water and lemon slices, stir to combine.  Add some ice cubes and serve over ice.

Note - I usually make a double batch.  You can substitute Splenda or other sugar substitute just fine.

Enjoy!




This post is linked with Sundae Scoop, Think Pink Sunday, Nifty Thrifty Sunday, Sunday Showcase Party, On the Menu Monday, Mangia Mondays, Marvelous Monday, Trick or Treat Tuesday, Tuesday Talent Show, Foodie Friday with Diane Balch, Inspiration Friday, Weekend Potluck, Strut Your Stuff Saturday.

Well, the last days of summer are here.  My classroom is ready, tomorrow I meet my new little first graders at our school open house, and then Monday school starts.  But I'm still hanging on to summertime, living in denial that it's actually over.

So, to prolong my time-of-denial, I'm sharing with you this Classic Homemade Lemonade.  Doesn't a tall, cold glass of lemonade just scream summer to you?  And making it homemade is really so easy ... and tastes to much better than the not-homemade kinds.

But before I share how to make really easy homemade lemonade ... to help with prolonging my 'summer's-not-over' denial ... I figured I'd share some of my favorite "food" memories from this summer.  During my summer travels, I had the opportunity to try quite a few interesting new-to-me foods.  Here are a few highlights ...


Wine Tasting in 3 different states - Yup, tasting in 3 states ... North Carolina, Georgia, and Pennsylvania.  I love wine.  My favorite from these adventures?  Super hard to say ... but I really enjoyed the three varietals of sparkling wine at Wolf Mountain Vineyards & Winery in Dahlonega, GA, and the oaked chardonnay from Laurel Gray Vineyards in Hamptonville, NC.


Spicy Dark Chocolate Truffles with Cayenne Pepper - Definitely not as good as I had imagined in my head.


Cooking with Lavender -  I was so excited to stumble across a section in the back corner of a little shop dedicated to lavender products from Mountain Farm, a lavender (and blueberry and dairy goat) farm in the Appalachian Mountains of western North Carolina.  I snatched up a little cookbook dedicated to cooking with lavender, and immediately whipped up lavender lemonade and lavender & honey balsamic vinaigrette.  I've decided that I love lavender!


Lavender Ice Cream - Did I mention I have a new-found love of lavender?  While having dinner in the little town of East Berlin, PA, I got to try homemade lavender ice cream. Absolutely out-of-this-world good!


Roasted Sweet Potato Quiche - During our wine tasting trip in Dahlonega, GA, we stayed in the wonderfully-relaxing, beautiful Mountain Laurel Creek Inn ... and they served the best breakfasts.  Seriously.  The best.  One of which was a roasted sweet potato quiche.  So, so, so good.  Of course I asked for the recipe and, fortunately, they shared it with me and gave me permission to share it on The Kitchen is My Playground.  I haven't made it yet ... but believe me, I will!  And then I'll be sure to share it with you.


Sweet Bologna - While traveling in Pennsylvania with two of my college roommates, I had the opportunity to try authentic sweet bologna made at a small family-owned delicatessen.  I had never heard of sweet bologna, knowing pretty much only of the Oscar Mayer-type. (Oh, and I just sang the Oscar Mayer bologna song in my head to spell the words correctly ... come on, you know the song!  "My bologna has a first name, it's O-S-C-A-R.  My bologna has a second name, it's M-A-Y-E-R ...) 

Anyway, sweet bologna truly looks much more like a type of salami than bologna, and tastes ... well ... a bit sweet.  It was really good!  I'm told that it, along with scrapple, is a specialty of the area we were in.  (I'm happy to say that, despite great pressure from one of my college roommates, I successfully avoided trying scrapple.)


Chocolate covered bacon - Surprisingly, amazingly delicious!


Chocolate covered barbecue potato chips - I love chocolate covered potato chips, so I just had to give chocolate covered barbecue potato chips a try when I came across them.  Not one of my better choices.  Amazingly NOT delicious! 

 And now back to homemade lemonade.  To make this classic refreshing summer sipper, all you have to do is squeeze some juicy fresh lemons, mix the juice with sugar and water, add some ice and fresh lemon slices, and pour a big ol' glass to enjoy.  It's that simple.

I think I'm going to go grab a glass and continue to pretend that summer's not over.  Shhhhh! ... let me live in my denial for just a few more days, okay?

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon! 

Classic Homemade Lemonade
Source:  My Mom

Ingredients
1 c. fresh lemon juice (about 6 lemons)
3/4 c. sugar
4 c. cold water
1 lemon, unpeeled and thinly sliced
Ice cubes


Directions
1.  Combine lemon juice and sugar in a pitcher.  Stir to dissolve sugar. 

2.  Add cold water and lemon slices, stir to combine.  Add some ice cubes and serve over ice.

Note - I usually make a double batch.  You can substitute Splenda or other sugar substitute just fine.

Enjoy!




This post is linked with Sundae Scoop, Think Pink Sunday, Nifty Thrifty Sunday, Sunday Showcase Party, On the Menu Monday, Mangia Mondays, Marvelous Monday, Trick or Treat Tuesday, Tuesday Talent Show, Foodie Friday with Diane Balch, Inspiration Friday, Weekend Potluck, Strut Your Stuff Saturday.

reade more... Résuméabuiyad

Grilled Buffalo Chicken Pizza

I guess I have been hiding in a bush or something because I hadn't really heard of grilling pizza until the beginning of this summer, & even then I hadn't met anyone who had actually done it.  But then, I found this great tutorial from one of my favorite food blogs, Our Best Bites, & I knew I had to try it!  It was easy & fool proof.  Really!  I was so worried I would have dough sliding through the grates & everything would stick, but the crust puffed up beautifully & it was so crispy & light, I am absolutely in love with grilled pizza!  You can basically do any concoction that you like, but my husband loves buffalo chicken & I thought it would be fun to make that into pizza for him.  School might be back in, but it's still grilling weather!  Try grilled pizza tonight & find out how good it is for yourself.

Grilled Buffalo Chicken Pizza

Grilling tips from: Our Best Bites & Recipe altered from Taste & Tell by: Amber (Dessert Now, Dinner Later!)

• 1 recipe Easy Pizza Crust
• Extra Virgin Olive Oil
• Chicken Breasts (1 or 2)
• Any seasoning for chicken; I used Mrs. Dash Southwest Chipotle
• Shredded mozzarella cheese
• Sliced green onions
• Sauce for one mini (6") pizza (my dough made 3 mini pizzas, so triple the sauce if you are doing 1 large pizza):
• 2 Tbsp tomato sauce
• 1 1/2 Tbsp Frank's Buffalo Wing Sauce
• 1 tsp worcestershire sauce

1. Prepare pizza crust.  Allow to rest before dividing into 3 separate portions.  Then allow to rest again before grilling.  (I actually made this dough early in the day.  Split it into thirds & then sprayed the tops with pan spray, covered it with plastic wrap & let it rest in the fridge until we were ready to grill.)
2. Prepare buffalo sauce by combining tomato sauce, wing sauce & worcestershire sauce in a large bowl.  Set aside.
3. Preheat grill.  Season chicken breasts with desired seasonings, & grill until no longer pink inside; if you cut them in half width wise (like butterflying them) it will take about 3-4 minutes on each side.  Scrape grill clean.  Dice up chicken, toss in bowl with buffalo sauce & place all other prepped ingredients on a tray so they’re ready to go and easily accessible. (I was making 3 different pizzas, so I had lots of different ingredients on my tray.)
4. Roll out each piece of pizza dough on a floured surface to about 1/3 of an inch thick.  Lightly brush with oil. 
5. Make sure grill grates are clean, and lightly grease them.  (Tip: An easy way to grease grill grates is to dip a few folded paper towels in vegetable oil and use a pair of tongs to hold them and lightly rub them along grill grates.)  Place dough oil-side down on grill.  Lower heat just a bit and close the lid.  Cook for a few minutes, checking for the dough to look puffed, and golden brown on the bottom.  Lightly brush top side of dough and flip. 
6. Immediately top with the chicken & buffalo sauce mixture.  Sprinkle cheese & green onions on top & quickly close the lid. (Turning off the heat now, is a good idea, if you don't have any more pizzas to make.  If you do have more pizzas to grill, just make sure the heat is turned down.)  Cook for a few more minutes until crust is cooked and toppings are melted and bubbly.  If bottom crust is getting too done, place on top rack, or as stated before, turn off heat directly under pizza to let center of dough and toppings continue to cook.  (If needed, you can always pop pizzas under the broiler to brown tops.)  Enjoy!

I guess I have been hiding in a bush or something because I hadn't really heard of grilling pizza until the beginning of this summer, & even then I hadn't met anyone who had actually done it.  But then, I found this great tutorial from one of my favorite food blogs, Our Best Bites, & I knew I had to try it!  It was easy & fool proof.  Really!  I was so worried I would have dough sliding through the grates & everything would stick, but the crust puffed up beautifully & it was so crispy & light, I am absolutely in love with grilled pizza!  You can basically do any concoction that you like, but my husband loves buffalo chicken & I thought it would be fun to make that into pizza for him.  School might be back in, but it's still grilling weather!  Try grilled pizza tonight & find out how good it is for yourself.

Grilled Buffalo Chicken Pizza

Grilling tips from: Our Best Bites & Recipe altered from Taste & Tell by: Amber (Dessert Now, Dinner Later!)

• 1 recipe Easy Pizza Crust
• Extra Virgin Olive Oil
• Chicken Breasts (1 or 2)
• Any seasoning for chicken; I used Mrs. Dash Southwest Chipotle
• Shredded mozzarella cheese
• Sliced green onions
• Sauce for one mini (6") pizza (my dough made 3 mini pizzas, so triple the sauce if you are doing 1 large pizza):
• 2 Tbsp tomato sauce
• 1 1/2 Tbsp Frank's Buffalo Wing Sauce
• 1 tsp worcestershire sauce

1. Prepare pizza crust.  Allow to rest before dividing into 3 separate portions.  Then allow to rest again before grilling.  (I actually made this dough early in the day.  Split it into thirds & then sprayed the tops with pan spray, covered it with plastic wrap & let it rest in the fridge until we were ready to grill.)
2. Prepare buffalo sauce by combining tomato sauce, wing sauce & worcestershire sauce in a large bowl.  Set aside.
3. Preheat grill.  Season chicken breasts with desired seasonings, & grill until no longer pink inside; if you cut them in half width wise (like butterflying them) it will take about 3-4 minutes on each side.  Scrape grill clean.  Dice up chicken, toss in bowl with buffalo sauce & place all other prepped ingredients on a tray so they’re ready to go and easily accessible. (I was making 3 different pizzas, so I had lots of different ingredients on my tray.)
4. Roll out each piece of pizza dough on a floured surface to about 1/3 of an inch thick.  Lightly brush with oil. 
5. Make sure grill grates are clean, and lightly grease them.  (Tip: An easy way to grease grill grates is to dip a few folded paper towels in vegetable oil and use a pair of tongs to hold them and lightly rub them along grill grates.)  Place dough oil-side down on grill.  Lower heat just a bit and close the lid.  Cook for a few minutes, checking for the dough to look puffed, and golden brown on the bottom.  Lightly brush top side of dough and flip. 
6. Immediately top with the chicken & buffalo sauce mixture.  Sprinkle cheese & green onions on top & quickly close the lid. (Turning off the heat now, is a good idea, if you don't have any more pizzas to make.  If you do have more pizzas to grill, just make sure the heat is turned down.)  Cook for a few more minutes until crust is cooked and toppings are melted and bubbly.  If bottom crust is getting too done, place on top rack, or as stated before, turn off heat directly under pizza to let center of dough and toppings continue to cook.  (If needed, you can always pop pizzas under the broiler to brown tops.)  Enjoy!

reade more... Résuméabuiyad

Skillet Chicken Fajitas

I love a quick one pot dinner & this one is so easy & helps me get my vegetables in.  You can even throw in your fresh zucchini or yellow squash from the garden.  If you have never done that with fajitas, you should try it!  The more veggies the merrier!  

Skillet Chicken Fajitas

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp extra virgin olive oil
• 2 boneless, skinless, chicken breasts cut into strips/cubes
• 2 Tbsp Homemade Taco Seasoning
• 1 green bell pepper, julienned
• 1/2 large white onion, julienned
• 2 roma tomatoes, diced

1. Heat olive oil in a large skillet.  Add chicken strips/cubes & taco seasoning.  Saute for 5-10 minutes or until almost done (lightly pink still.)
2. Add pepper, onion, & tomatoes. Give it a stir & cover with a lid.  Let steam for 5 minutes, stirring once halfway through.
3. Serve with tortillas, shredded cheese, sour cream, & avocado.

*Special Tip:  To keep your avocados or guacamole green, spray the top with pan spray before storing the avocado in a plastic bag or covering the container of guacamole to store in the fridge.  Keeps it from browning.  IT WORKS!

I love a quick one pot dinner & this one is so easy & helps me get my vegetables in.  You can even throw in your fresh zucchini or yellow squash from the garden.  If you have never done that with fajitas, you should try it!  The more veggies the merrier!  

Skillet Chicken Fajitas

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp extra virgin olive oil
• 2 boneless, skinless, chicken breasts cut into strips/cubes
• 2 Tbsp Homemade Taco Seasoning
• 1 green bell pepper, julienned
• 1/2 large white onion, julienned
• 2 roma tomatoes, diced

1. Heat olive oil in a large skillet.  Add chicken strips/cubes & taco seasoning.  Saute for 5-10 minutes or until almost done (lightly pink still.)
2. Add pepper, onion, & tomatoes. Give it a stir & cover with a lid.  Let steam for 5 minutes, stirring once halfway through.
3. Serve with tortillas, shredded cheese, sour cream, & avocado.

*Special Tip:  To keep your avocados or guacamole green, spray the top with pan spray before storing the avocado in a plastic bag or covering the container of guacamole to store in the fridge.  Keeps it from browning.  IT WORKS!

reade more... Résuméabuiyad

Pineapple Upside-Down Cupcakes {2 sizes}

My Mom's birthday was a few weeks ago.  Of course, I made her a yummy birthday treat.  I can't let her special day go by without making her something special!

Last year I whipped up one of her favorites, cupcakes with coffee frosting.  Well, this year I whipped up another one of her favorites ... pineapple upside-down cake.

Well, I didn't make pineapple upside-down cake exactly.  I made Pineapple Upside-Down Cupcakes.  In 2 sizes.  Ya know, just because I could.  'Regular' cupcake tin size (pictured below), and a slightly-larger oversized cupcake baked in ramekins (pictured above).

  

Both sizes follow the same method, just the ones baked in ramekins come out, well ... a bit bigger.

Start by making yummy pineapple upside-down cake topping with brown sugar, butter, and some pineapple juice.

 If you'd like to make ramekin-sized cupcakes, they'll come out looking like this, with whole pineapple rings on top:



It's easy-peasy to whip up these little beauties!  Just ...

1.  Grease ramekin cups generously with butter.  This is important!! ... if you want your cupcakes to actually come out of the ramekins, that is.  I use a piece of waxed paper dipped in softened butter.

2. Spoon a couple of tablespoons of the brown sugar topping into each ramekin.

3. Drop in a whole pineapple ring.

4. Spoon cupcake vanilla cupcake batter over the pineapple ring ...

5. ... until the pineapple ring is covered and the ramekin is about 2/3 full.

6.  Bake ...

7.  ... invert ramekins on a platter ...

8.  ... and gently shake the ramekins to release the cupcakes.

Top with a cherry and VOILA! ... oversized Pineapple Upside-Down Cupcakes.

If you'd like to make regular cupcake tin-sized cupcakes, they'll come out looking like this, with pineapple tidbits on top:




Just ...

1. Grease muffin tin cups generously with butter.  Again, this is important!!

2. Spoon some of the brown sugar topping into each muffin cup.

3. Drop in a spoonful of well-drained pineapple tidbits.

4. Spoon cupcake vanilla cupcake batter over the pineapple bits.



 5.  Bake.

6.  While still warm, run a knife around the edge of each cupcake ...

7.  ... and then gently scoop each cupcake out of its muffin cup with a spoon and place inverted on a platter.

8.  A little bit of pineapple and brown sugar topping will remain behind in the pan.  No worries ... just scoop that on out and spoon it over the inverted cupcakes.

 Top with a cherry and, again, VOILA! ... regular-sized Pineapple Upside-Down Cupcakes.

Serve warm for a divinely delicious individual Pineapple Upside-Down Cupcake treat.  And if you're not planning to eat them all in one sitting, we found they were just as delicious warmed up briefly in the microwave.

So whether you choose regular-sized or oversized, you're in for a very tasty treat.
Happy birthday, Mom!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Pineapple Upside-Down Cupcakes

Source:  Concept from a friend, vanilla cupcakes adapted from The Hummingbird Bakery Cookbook

Ingredients
Topping:
1 (14 to 15 oz.) can pineapple tidbits or rings*, drained with juice reserved
3/4 c. brown sugar
2 T. butter
1/8 c. pineapple juice, reserved from draining pineapple
1/4 tsp. ground cinnamon

Vanilla Cupcakes:  (or use your favorite vanilla cupcake recipe)

1 c. all-purpose flour
A scant 3/4 c. sugar
1 1/2 tsp. baking powder
Pinch of salt
3 T. butter, at room temperature
1/2 c. whole milk (I also tried it with 2% milk, and it worked fine)
1 egg
1 tsp. vanilla extract

Maraschino cherries for garnish

Directions

Prepare the Topping:  

1.  Combine brown sugar, butter, and pineapple juice in a small saucepan.  Heat over medium heat, stirring frequently, until butter is melted and brown sugar is dissolved.  

2.  Remove from heat and stir in ground cinnamon.  Set aside.

Prepare the Cupcake batter:  

3.  Put the flour, sugar, baking powder, salt, and butter in a mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half of the milk; beat until the milk is just incorporated.

4.  Whisk together the remaining milk (1/4 cup), egg, and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix.

Assembly & Baking:  

5.  Generously grease 14 muffin cups (or some ramekins**) with butter.  Spoon a scant tablespoon of brown sugar topping into each muffin cup and top with pineapple.  Spoon in cupcake batter until cups are 2/3 full.

6.  Bake at 325 degrees for 20 - 25 minutes, or until light golden and the cake springs back when lightly touched. Cool slightly in the pan.

7.  Remove cupcakes from the pan.  For regular-sized cupcakes:  While still warm, run a knife around the edge of each cupcake.  Then gently scoop each cupcake out of its muffin cup with a spoon and place inverted on a platter.  Spoon any pineapple bits and brown sugar topping that remain behind in the pan over the inverted cupcakes.

For oversized cupcakes baked in ramekins:  While still warm, invert each ramekin on a platter.  Let ramekins sit inverted until cupcakes release from the ramekin, or gently shake each ramekin until the cupcakes release.  Remove ramekins.

8.  Top with a maraschino cherry and serve warm.***

Enjoy!

Notes: 

* I used pineapple tidbits for regular-sized cupcakes baked in muffin tins and pineapple rings for oversized cupcakes baked in ramekins. 

** The number of ramekins needed will depend on their size.  This recipe should make about 6 to 8 oversized ramekin cupcakes.

***  We found that warming these cupcakes in the microwave (for about 10 - 12 seconds) worked just great.  They were still deliciously divine when warmed up a couple of days after baking.

Enjoy these other yummy cupcake creations from The Kitchen is My Playground ...

The BEST Vanilla Cupcakes with the BEST Coffee Buttercream Frosting

German Chocolate Cupcakes

Salted Caramel Cupcakes with Caramel Buttercream Frosting

This post is linked with On the Menu Monday, Sunday Showcase Party, Mangia Mondays, Crazy Sweet Tuesday, Tuesday Tutorials, Trick or Treat Tuesday, Tuesday Talent Show, Cast Party Wednesday, Full Plate Thursday, Share Your Creations, Sweet Treats & Swanky Stuff, Pin It Thursday, Inspiration Friday, Foodie Friday, Weekend Potluck, Weekend Bloggy Reading, Strut Your Stuff Saturday, Weekend Wrap Up Party, Sundae Scoop, Think Pink Sunday, Nifty Thrifty Sunday, Marvelous Monday, Gooseberry Patch Recipe Round-Up.

My Mom's birthday was a few weeks ago.  Of course, I made her a yummy birthday treat.  I can't let her special day go by without making her something special!

Last year I whipped up one of her favorites, cupcakes with coffee frosting.  Well, this year I whipped up another one of her favorites ... pineapple upside-down cake.

Well, I didn't make pineapple upside-down cake exactly.  I made Pineapple Upside-Down Cupcakes.  In 2 sizes.  Ya know, just because I could.  'Regular' cupcake tin size (pictured below), and a slightly-larger oversized cupcake baked in ramekins (pictured above).

  

Both sizes follow the same method, just the ones baked in ramekins come out, well ... a bit bigger.

Start by making yummy pineapple upside-down cake topping with brown sugar, butter, and some pineapple juice.

 If you'd like to make ramekin-sized cupcakes, they'll come out looking like this, with whole pineapple rings on top:



It's easy-peasy to whip up these little beauties!  Just ...

1.  Grease ramekin cups generously with butter.  This is important!! ... if you want your cupcakes to actually come out of the ramekins, that is.  I use a piece of waxed paper dipped in softened butter.

2. Spoon a couple of tablespoons of the brown sugar topping into each ramekin.

3. Drop in a whole pineapple ring.

4. Spoon cupcake vanilla cupcake batter over the pineapple ring ...

5. ... until the pineapple ring is covered and the ramekin is about 2/3 full.

6.  Bake ...

7.  ... invert ramekins on a platter ...

8.  ... and gently shake the ramekins to release the cupcakes.

Top with a cherry and VOILA! ... oversized Pineapple Upside-Down Cupcakes.

If you'd like to make regular cupcake tin-sized cupcakes, they'll come out looking like this, with pineapple tidbits on top:




Just ...

1. Grease muffin tin cups generously with butter.  Again, this is important!!

2. Spoon some of the brown sugar topping into each muffin cup.

3. Drop in a spoonful of well-drained pineapple tidbits.

4. Spoon cupcake vanilla cupcake batter over the pineapple bits.



 5.  Bake.

6.  While still warm, run a knife around the edge of each cupcake ...

7.  ... and then gently scoop each cupcake out of its muffin cup with a spoon and place inverted on a platter.

8.  A little bit of pineapple and brown sugar topping will remain behind in the pan.  No worries ... just scoop that on out and spoon it over the inverted cupcakes.

 Top with a cherry and, again, VOILA! ... regular-sized Pineapple Upside-Down Cupcakes.

Serve warm for a divinely delicious individual Pineapple Upside-Down Cupcake treat.  And if you're not planning to eat them all in one sitting, we found they were just as delicious warmed up briefly in the microwave.

So whether you choose regular-sized or oversized, you're in for a very tasty treat.
Happy birthday, Mom!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Pineapple Upside-Down Cupcakes

Source:  Concept from a friend, vanilla cupcakes adapted from The Hummingbird Bakery Cookbook

Ingredients
Topping:
1 (14 to 15 oz.) can pineapple tidbits or rings*, drained with juice reserved
3/4 c. brown sugar
2 T. butter
1/8 c. pineapple juice, reserved from draining pineapple
1/4 tsp. ground cinnamon

Vanilla Cupcakes:  (or use your favorite vanilla cupcake recipe)

1 c. all-purpose flour
A scant 3/4 c. sugar
1 1/2 tsp. baking powder
Pinch of salt
3 T. butter, at room temperature
1/2 c. whole milk (I also tried it with 2% milk, and it worked fine)
1 egg
1 tsp. vanilla extract

Maraschino cherries for garnish

Directions

Prepare the Topping:  

1.  Combine brown sugar, butter, and pineapple juice in a small saucepan.  Heat over medium heat, stirring frequently, until butter is melted and brown sugar is dissolved.  

2.  Remove from heat and stir in ground cinnamon.  Set aside.

Prepare the Cupcake batter:  

3.  Put the flour, sugar, baking powder, salt, and butter in a mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency. Gradually pour in half of the milk; beat until the milk is just incorporated.

4.  Whisk together the remaining milk (1/4 cup), egg, and vanilla. Pour into the flour mixture and beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix.

Assembly & Baking:  

5.  Generously grease 14 muffin cups (or some ramekins**) with butter.  Spoon a scant tablespoon of brown sugar topping into each muffin cup and top with pineapple.  Spoon in cupcake batter until cups are 2/3 full.

6.  Bake at 325 degrees for 20 - 25 minutes, or until light golden and the cake springs back when lightly touched. Cool slightly in the pan.

7.  Remove cupcakes from the pan.  For regular-sized cupcakes:  While still warm, run a knife around the edge of each cupcake.  Then gently scoop each cupcake out of its muffin cup with a spoon and place inverted on a platter.  Spoon any pineapple bits and brown sugar topping that remain behind in the pan over the inverted cupcakes.

For oversized cupcakes baked in ramekins:  While still warm, invert each ramekin on a platter.  Let ramekins sit inverted until cupcakes release from the ramekin, or gently shake each ramekin until the cupcakes release.  Remove ramekins.

8.  Top with a maraschino cherry and serve warm.***

Enjoy!

Notes: 

* I used pineapple tidbits for regular-sized cupcakes baked in muffin tins and pineapple rings for oversized cupcakes baked in ramekins. 

** The number of ramekins needed will depend on their size.  This recipe should make about 6 to 8 oversized ramekin cupcakes.

***  We found that warming these cupcakes in the microwave (for about 10 - 12 seconds) worked just great.  They were still deliciously divine when warmed up a couple of days after baking.

Enjoy these other yummy cupcake creations from The Kitchen is My Playground ...

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