Individual Pineapple-Upside Down Cakes
April 19, 2010
Since the buzz is that April 20th is “National Pineapple Upside-Down Cake Day,” I thought I would celebrate. The recipe for the cake part comes from Cooking Light, but I’m giving it a little twist (which is what I do best). I saw this cool, individual pan (see below) to make individual Pineapple Upside Down Cakes. It gives this retro dessert new life. This pan is awesome and so fun and simple to use. Retro or not, this is a yummy dessert that everyone loves.
Pineapple Upside-Down Cake
Prep:
20 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
3 tablespoons butter
1/2 cup light brown sugar
1 pineapple, cored and cut into 2 inch circles
6 maraschino cherries, drained (optional)
5 tablespoons butter
2/3 cup sugar
2 large eggs
1/2 cup low-fat buttermilk
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour
1/2 cup light brown sugar
1 pineapple, cored and cut into 2 inch circles
6 maraschino cherries, drained (optional)
5 tablespoons butter
2/3 cup sugar
2 large eggs
1/2 cup low-fat buttermilk
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour
Preparation
1. Preheat oven to 350°.
2. Melt 3 tablespoons butter in a large nonstick skillet over medium-low heat. Add brown sugar and pineapple and cook pineapple 2 to 5 minutes on each side or until lightly browned. Remove from brown sugar mixture and press each pineapple slice into each individual pineapple pan coated with cooking spray. Top with cherries, if desired.
(If using a 9-inch square pan, lightly grease and add pineapple and brown sugar mixture to bottom of pan. Top each pineapple with cherries, if desired.
3. Place the 5 tablespoons butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan over pineapple.
4. Bake at 350° for 22 to 25 minutes for individual and 30 minutes for 9-inch pan or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares or serve individuals on their own.
2. Melt 3 tablespoons butter in a large nonstick skillet over medium-low heat. Add brown sugar and pineapple and cook pineapple 2 to 5 minutes on each side or until lightly browned. Remove from brown sugar mixture and press each pineapple slice into each individual pineapple pan coated with cooking spray. Top with cherries, if desired.
(If using a 9-inch square pan, lightly grease and add pineapple and brown sugar mixture to bottom of pan. Top each pineapple with cherries, if desired.
3. Place the 5 tablespoons butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan over pineapple.
4. Bake at 350° for 22 to 25 minutes for individual and 30 minutes for 9-inch pan or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares or serve individuals on their own.
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Talk of the Town Nashville: Chocolate Chipotle Cookies
December 10, 2009
Yesterday I has the awesome opportunity once again to be on “Talk of the Town Newschannel 5 in Nashville making this recipe for Chocolate Chipotle Cookies. I developed this recipe for Wisconsin Milk and Marketing Board and http://butterisbest.com working on a “regional holiday cookie” recipe project. This recipe represented the Southwest with the chipotle chocolate twist. Everyone at the station went wild over these cookies. They are wonderful for Christmas gifts or for a holiday cookie swap . Here’s the link from the television spot.
http://www.newschannel5.com/Global/category.asp?C=85286
Chocolate Chipotle Cookies
Prep:
25 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
8 ounces dark chocolate morsels (11/3 cups)
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
Preparation
1. Preheat oven to 325F.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
One Response to “Talk of the Town Nashville: Chocolate Chipotle Cookies”
Ginny Hutchinson says:
December, 11 2009at 08:11 am
Do you get the Chipotle seasoning at the regular grocery store or somewhere else?
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Kid Favorite Dessert: Easy Funnel Cakes
October 13, 2009
My oldest son, Alec, is running cross country this season which is quite the challenge. He runs 5 days a week after school (2 to 5 miles) and has a track meet almost every weekend. It’s quite impressive for a 12-year-old. At most of the meets, they sell funnel cakes so he has been begging me to come up with an easy recipe to make funnel cakes at home. We worked together to create this simple Funnel Cake recipe, and it’s really pretty tasty. I tried to make it as low-fat as possible.
Easy Funnel Cakes
Prep:
10 minutes
Cook:
6 minutes
Yield:
2 to 4 servings
Ingredients
1 cup all-purpose flour (or whole wheat flour)
3/4 tablespoon baking powder
1/4 teaspoon salt
1 egg
1 cup plus 1 tablespoon skim milk
2 tablespoons sugar
Vegetable oil
Powdered sugar
3/4 tablespoon baking powder
1/4 teaspoon salt
1 egg
1 cup plus 1 tablespoon skim milk
2 tablespoons sugar
Vegetable oil
Powdered sugar
Preparation
1. Combine flour, baking powder and salt in a small mixing bowl, stirring well.
2. In a separate bowl, combine egg and milk, mixing until blended. Whisk in sugar until blended.
3. Add milk mixture into dry ingredients gradually, mixing well. Pour batter into a medium measurement cup or container with a spout.
4. Pour oil to depth of 1 inch in a large skillet over medium heat until 375F, about 10 minutes or until oil is thoroughly heated. Pour batter, making circular shapes with the batter in the oil. Cook 3 to 5 minutes on each side or until lightly browed, using tongs and a spatula to carefully flip the funnel cake. Drain on paper towels and top with powdered sugar.
2. In a separate bowl, combine egg and milk, mixing until blended. Whisk in sugar until blended.
3. Add milk mixture into dry ingredients gradually, mixing well. Pour batter into a medium measurement cup or container with a spout.
4. Pour oil to depth of 1 inch in a large skillet over medium heat until 375F, about 10 minutes or until oil is thoroughly heated. Pour batter, making circular shapes with the batter in the oil. Cook 3 to 5 minutes on each side or until lightly browed, using tongs and a spatula to carefully flip the funnel cake. Drain on paper towels and top with powdered sugar.
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