australian desserts: Fruit

Showing posts with label Fruit. Show all posts

Apple Fried Rice

It's an apple-icious twist on a classic! Chopped apples, celery, and pecans combine to create this flavorful, seasonally-inspired Apple Fried Rice.

One of my favorite things about fall is fresh apples. See, I'm kinda picky about my apples. They've got to be super crunchy ... and on the tart side. Soft and mealy textured? Won't touch 'em. Little soft spots or shrively skin? Nope - no way. Sweet? Won't do that either. I know, it's one of my weird little food 'things' ... please tell me I'm not the only one.

It's an apple-icious twist on a classic! Chopped apples, celery, and pecans combine to create this flavorful, seasonally-inspired Apple Fried Rice.

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Slow Cooker Apple Pork Loin {with Honey & Cinnamon, too!}

Combine apples, cinnamon, honey, and boneless pork loin in the slow cooker and you'll have one totally delicious, easy meal. Slow Cooker Apple Pork Loin - it's just perfect for Fall.

You've heard of cinnamon and apples. And honey with cinnamon. Right? But cinnamon and pork? Not so much. No, cinnamon and pork isn't a standard flavor combination that pops in your head. But as I recently discovered, pork and cinnamon are really yummy together. Especially ...

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Combine apples, cinnamon, honey, and boneless pork loin in the slow cooker and you'll have one totally delicious, easy meal. Slow Cooker Apple Pork Loin - it's just perfect for Fall.

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Classic Pineapple Casserole {Country Crock #QuickFixCasseroles}

This classic cheesy Pineapple Casserole is truly a Southern potluck favorite!

I'm generally not a fan of hot pineapple. Like on pizza. Nope ... to me, pineapple is something that's just supposed to be eaten cold.

So the first time I encountered this pineapple casserole ... probably needless to say, ... I was very skeptical.

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This classic cheesy Pineapple Casserole is truly a Southern potluck favorite!

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Fruit And Nut Cake - Making Holidays Special

Cakes are one of the most favorite delicacies for people all over the world. People enjoy cakes on all sorts of occasions. It is also worth mentioning that cakes are not new but centuries old. Christmas is one of those occasions when the biggest and heaviest cakes are made. A definite reason cannot be established for why you prepare the heaviest cake on Christmas, but it is a really enjoyable for everybody. Fruit and nut cake is one special type of cake that has been the favorite of people for long. Similar is the case of fruit and nut log, which are snacks, made from some real dry fruits.

Most of the times, people presume that they can enjoy a fruit cake only at Christmas time. This is not the case though. Basically, making a fruit cake is a long job and requires a lot of patience. This is because all the fruits and nuts to be added to the cake need have to be soaked in either rum or brandy for a few days beforehand only. Another alternative that you have at your disposal is to reach the nearest confectionary store and buy a cake. Though, it is very widely known that a homemade cake is far better than the one bought from market.

Another fact worth knowing about fruit cakes is that in many countries you can eat Fruit Logand cakes only during holidays. Also at many places, people try to avoid the use of alcoholic beverages such as rum or brandy in preparing the cake. They generally prefer fruit juices so that the cake can be eaten by even those people who don't drink alcohol.

Eating cakes on special occasions have become a tradition now. This tradition has seen a lot of changes lately. People are getting more aware of their health and physique. People are always on a look out for healthier snacks but that doesn't means that fruit cakes have lost their sheen in anyway. Also, fruit cakes have an advantage. A piece of cake that has been prepared in alcohol would stay fresh for almost a year so you don't have to worry about the cake getting stale or anything as such. All you have to do is to enjoy your piece of cake.

Pastilla Nash is one of the Leading company who Offers Prune and Walnut cake and Fruit and nut cake for Dinner Party and some special party at affordable price.

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Fruit And Nut Cake - Making Holidays Special

Pastilla Nash is one of the Leading company who Offers Prune and Walnut cake and Fruit and nut cake for Dinner Party and some special party at affordable price.

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Roasted Corn, Black Bean, & Mango Salsa {my all-time favorite salsa}

Not too long ago, I professed my love for salsas when I posted my recipe for easy Restaurant-Style Salsa. It's an undying love, for sure. Well, now I bring you my all-time absolute favorite salsa. Ever. Like, if salsas could be our friends, this one would be my BFF.

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Fruit And Nut Cake - Making Holidays Special

Pastilla Nash is one of the Leading company who Offers Prune and Walnut cake and Fruit and nut cake for Dinner Party and some special party at affordable price.

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Blueberry Gingerbread Streusel Muffins

Mmmmmmmm ... gingerbread. It's one of my absolute favorite Christmas traditions. I make gingerbread cookies every year. And though we don't do it every year, our family has lots of fun with gingerbread houses, too.

So when I had the opportunity to participate in the 'Twist Up Tradition with Blueberries!' recipe challenge, sponsored by the U.S. Highbush Blueberry Council, I knew exactly what tradition I wanted to 'twist up' ...

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Cranberry Apple Casserole {or crisp ... or crunch}

As I'm sitting here thinking about writing about this dish, I can't help but have a vision of a TV infomercial playing in my head, 'cause this dish is so versatile. {insert boisterous announcer voice here} ... It's a creative cranberry fall'ish, Thanksgiving'ish side dish ... BUT WAIT! THERE'S MORE! ... It's perfect as a breakfast/brunch dish ... BUT WAIT! THERE'S MORE! ...
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Maple-Fried Apples & Maple-Mustard Pork Tenderloin

Since moving to The South, I've learned that we fry everything down here. The classic -- fried okra, fried green tomatoes, fried turkey. The new-to-me-but-I-love-it -- fried squash, fried pickles. And the okay-who-thought-of-that? -- fried Oreos. Yes, one of the little local cafes I frequent serves fried Oreos as a dessert. {Oh, and it's totally fabulous! ... in case you were wondering.}

And all these fried things are typically deep-fried. Ya know, in all kinds of smokin' hot oil that the food-of-choice is completely submerged in until it's a crunchy golden brown, oh-so-delicious-but-no-so-great-for-you bite.

So, when I encountered 'fried apples' on a menu one day, ...
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4-Bite Apple Pies - aka Apple Pie Cookies {Crazy Cooking Challenge}

It's Crazy Cooking Challenge time! This month's challenge assignment? - APPLE PIE. And what perfect timing for an apple challenge. ...
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Fruit Salad Cheesecake

Holy cow! Can you say B.U.S.Y.????? I feel like I have been running ragged the past few weeks! And, from what I hear 'around,' it seems to be a trend with lots of folks right now. I haven't been in the kitchen at all for about the past two weeks ... we've eaten take out three times this week ... and I've resorted to my stash of 'emergency' frozen foods for the remaining nights. I'm ready for life to settle down a bit. How 'bout you?

Now, the crazy-busy'ness for me is coming mostly from work. The start up of the schoolyear is kickin' my pa-tooty this year! It's always busy for teachers at the start of the schoolyear, but this year is waaaayyyyyy extra busy. We're implementing a 100% completely new curriculum, our staff of instructional assistants was cut in half due to budget constraints, and I have ... well, shall we say ... the most academically diverse class I've ever had. But I'm persevering, will get things running smoothly without running myself ragged, and will be back in the kitchen soon.

[DISCLAIMER: Contrary to my husband's opinion, the prior statements do not constitute 'complaining.' They are simply statements of fact about the current situation, which absolutely is not complaining He seems to confuse the two ... silly, silly man.]

So, for today's post I'm turning to a dish I've had in my queue for a while but just haven't shared yet. I have quite a few of those. I seem to be able to make stuff and photograph it much more quickly than I can edit all those photos and write posts. That queue of stuff sure comes in handy for crazy-busy times like now!

I'm excited to finally share this Fruit Salad Cheesecake with you!

Mark is actually the one who found this recipe. He was reading a magazine while we were visiting his mom one weekend, and it had a page of recipes in it. Obviously knowing how much I love to cook and try out new recipes, he scanned for anything he thought would be of interest to me ... and landed on this Fruit Salad Cheesecake. Isn't he sweet?

Well, he was certainly right ... this recipe was indeed of interest to me. I mean, Fruit Salad Cheesecake?? I had never heard of such a thing! And, of course, had to give it a try.

Think upscale fruit cocktail wrapped in a creamy, light-and-fluffy cream cheese-and-whipped-topping blanket. And what a different way to present fruit salad! I loved it.

I tried it out in two sizes ... full-size cheesecake made in a 9-inch springform pan, and these individual mini cheesecakes made in muffin tins.

Both worked, so size choice is just a matter of what presentation one wants to make.

So, how do you make this unique fruit salad? er, cheesecake?

Simply make a crushed pineapple, cream cheese, and gelatin mixture with a little simple simmering on the stovetop. Then mix in some halved fresh grapes, mandarin orange slices, coarsely chopped maraschino cherries, and chopped pecans.

Fold in some whipped topping, and pour the mixture into a vanilla wafer crust. Chill ... and you're done! Pretty easy, huh?

For the individual mini fruit salad cheesecakes, I wasn't quite sure what would work best as a method for them ... so, I tried a few different ways:

1. Pouring the fruit salad mixture into muffin cups first, topping with three vanilla wafer cookies as the crust, with the plan of then inverting them when I removed them from the pan.
RESULT: Not so great. The vanilla wafers didn't 'fit' well, and they just looked kind of messy when inverted.

2. Placing a single vanilla wafer in the bottom of foil cupcake liners, and pouring the fruit salad mixture on top.
RESULT: Didn't like the look of the ridges from the foil liner, but it wasn't too bad a method.

3. Placing a single vanilla wafer directly in the bottom of muffin tin cups, without any type of cupcake liner, and pouring the fruit salad mixture on top. My worry with this one was that I wouldn't be able to get the mini cheesecakes out of the pan.
RESULT: This was my favorite method. I liked the look of the smoother sides, and ...

... the 'remnants' left in the pan when removing the cheesecakes was minimal. I simply sprayed the pan very lightly with nonstick cooking spray, and ran a knife around the edge of each mini cheesecake before lifting it out of the pan.

The vanilla wafer cookie doesn't completely fill the bottom of the muffin cup, so the bottom comes out looking like this:

... but I don't think it looks too bad! (Hey, how many people will turn their fruit salad over to check out the bottom anyway?)

I think they look pretty cute served up on a cake stand!

So, whether you make individual minis ...

... or a full-sized cheesecake, this is one decidedly different way to serve fruit salad! er, cheesecake. er, fruit salad cheesecake. er, whatever!

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Fruit Salad Cheesecake

Source: Adapted from Taste of Home, as published in Carolina Country magazine, May, 2012

Ingredients

Crust:

1 1/2 c. vanilla wafer crumbs (I give vanilla wafer cookies a quick whirl in the food processor)

2 T. butter, melted

Filling:

1 (20 oz.) can crushed pineapple, drained

3/4 c. sugar

1/2 c. cold water

2 envelopes unflavored gelatin

1 (8 oz.) package cream cheese, cubed

1 1/2 c. halved seedless grapes

1 (11 oz.) can mandarin oranges, drained and cut in half

1 (10 oz.) jar maraschino cherries, drained and roughly chopped

1/2 c. finely chopped pecans

2 c. whipped topping (such as Cool Whip)

Directions

For the Crust:

1. In a small bowl, combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9-inch springform pan coated with nonstick cooking spray; set aside.

For the Filling:

2. In a small saucepan, cook crushed pineapple and sugar over medium heat for 5 minutes or until heated through.

3. Place cold water in a small bowl and sprinkle with gelatin; let stand for 1 minute. Stir gelatin mixture into the warm pineapple mixture.

4. Reduce heat to low and add cubed cream cheese. Cook and stir until cream cheese is melted and the mixture is well blended. Remove from heat and cool completely.

5. Stir the grapes, mandarin oranges, cherries, and pecans into the cooled cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight.

For Minis: Instead of making vanilla wafer crumbs and butter mixture, place a single vanilla wafer cookie in the bottom of muffin tin cups that have been very lightly sprayed with nonstick cooking spray. Fill muffin tin cups full with fruit salad mixture. Cover and refrigerate overnight.

Enjoy!

Both worked, so size choice is just a matter of what presentation one wants to make.

So, how do you make this unique fruit salad? er, cheesecake?

Fold in some whipped topping, and pour the mixture into a vanilla wafer crust. Chill ... and you're done! Pretty easy, huh?

The vanilla wafer cookie doesn't completely fill the bottom of the muffin cup, so the bottom comes out looking like this:

... but I don't think it looks too bad! (Hey, how many people will turn their fruit salad over to check out the bottom anyway?)

I think they look pretty cute served up on a cake stand!

So, whether you make individual minis ...

... or a full-sized cheesecake, this is one decidedly different way to serve fruit salad! er, cheesecake. er, fruit salad cheesecake. er, whatever!

Fruit Salad Cheesecake

Source: Adapted from Taste of Home, as published in Carolina Country magazine, May, 2012

Ingredients

Crust:

1 1/2 c. vanilla wafer crumbs (I give vanilla wafer cookies a quick whirl in the food processor)

2 T. butter, melted

Filling:

1 (20 oz.) can crushed pineapple, drained

3/4 c. sugar

1/2 c. cold water

2 envelopes unflavored gelatin

1 (8 oz.) package cream cheese, cubed

1 1/2 c. halved seedless grapes

1 (11 oz.) can mandarin oranges, drained and cut in half

1 (10 oz.) jar maraschino cherries, drained and roughly chopped

1/2 c. finely chopped pecans

2 c. whipped topping (such as Cool Whip)

Directions

For the Crust:

1. In a small bowl, combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9-inch springform pan coated with nonstick cooking spray; set aside.

For the Filling:

2. In a small saucepan, cook crushed pineapple and sugar over medium heat for 5 minutes or until heated through.

3. Place cold water in a small bowl and sprinkle with gelatin; let stand for 1 minute. Stir gelatin mixture into the warm pineapple mixture.

4. Reduce heat to low and add cubed cream cheese. Cook and stir until cream cheese is melted and the mixture is well blended. Remove from heat and cool completely.

5. Stir the grapes, mandarin oranges, cherries, and pecans into the cooled cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight.

Enjoy!

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Pear-Walnut Crisp

This dessert holds a very special place in my heart. Not only do I usually make it with pears from my mother-in-law's farm ...

... see them growing on her trees? ...

... it's also the dessert I served the night my parents and my husband (then boyfriend!) met for the first time ... back in February, 2003. Hard to believe Mark and I have been together for almost ten years now!

We had been dating for only about five weeks when these all-important introductions were made. My parents and I were leaving on a cruise to celebrate my Dad's retirement, so they had traveled to my place in Charlotte the night before we left. I invited Mark over for dessert so the three of them could meet.

Meeting-the-boyfriend-or-girlfriend's-parents is so nerve-wracking, isn't it?? I'm sooooo glad I don't have to go through that anymore!

Anyway, apparently the introductions evening went well ... 'cause just four months later, Mark and I were engaged ... and Mom, Dad, and Mark get along fabulously.

Now, that night's Pear-Walnut Crisp was made with store-bought pears. But now ... now I'm fortunate to have a supply of late-summer home-grown pears.

We've found that our home-grown pears have a thicker skin than store-bought ones and are too 'chewy' in the crisp, so we peel them. When working with store-bought pears there's no need to peel. Unless, you know, you have an issue with pear skin. Then by all means, peel away to your heart's content.

Just toss pear slices with a bit of sugar and cinnamon, top with an oats-and-brown-sugar-and-butter topping, toss in some chopped walnuts, bake it up ...

... and you've got one delicious and comforting dessert.

Throw on a scoop of vanilla ice cream, frozen yogurt, or a little whipped cream ... or go plain ...whatever you prefer. Mmmmmmm ... one of my favorite desserts. And not just because of the wonderful memory that goes with it.

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Pear-Walnut Crisp
Source: Adapted from Cooking Light magazine

Ingredients
6 c. sliced pears (about 3 lbs.)
1 T. fresh lemon juice
1/3 c. sugar
1 T. cornstarch
1 1/2 tsp. ground cinnamon, divided
1/3 c. flour
1/2 c. brown sugar
1/2 tsp. salt
3 T. cold butter, cut in small pieces
1/3 c. oats
1/4 c. coarsely chopped walnuts

Directions
1. Core pears and cut lengthwise into 1/2-inch thick slices. (You don't need to peel the pears unless they have a thick skin.) Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat the pears with lemon juice.

2. Combine sugar, cornstarch, and 1 teaspoon of the ground cinnamon; stir together with a whisk. Add this mixture to the pears, tossing well to coat the pears.

3. Combine flour, remaining 1/2 teaspoon ground cinnamon, brown sugar, and salt. With a fork, pastry cutter, or your fingers, work in the butter pieces until the mixture resembles coarse crumbs. Add oats and chopped walnuts. Sprinkle this mixture evenly over the pears.

4. Bake at 375 degrees for 40 minutes, or until pears are tender and the topping is golden brown. Serve warm or at room temperature.

This crisp is delicious plain, with a scoop of vanilla ice cream or frozen yogurt, or with freshly whipped cream.

Enjoy!

This dessert holds a very special place in my heart. Not only do I usually make it with pears from my mother-in-law's farm ...

... see them growing on her trees? ...

Just toss pear slices with a bit of sugar and cinnamon, top with an oats-and-brown-sugar-and-butter topping, toss in some chopped walnuts, bake it up ...

... and you've got one delicious and comforting dessert.

Pear-Walnut Crisp
Source: Adapted from Cooking Light magazine

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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?

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.

Classic Homemade Lemonade
Source: My Mom

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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!

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

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

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:

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

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

Pineapple Upside-Down Cupcakes

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

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

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:

Assembly & Baking:

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.

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

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