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Big Mama's Home Kitchen: Mini Pineapple Upside Down Cakes

Big Mama's Home Kitchen: Mini Pineapple Upside Down Cakes
YUM...brown sugar topping with pineapples and cake...brings back so many childhood memories. My mom made the best pineapple upside down cake. She would always use a cast iron skillet so the topping was nice and caramelized on top. 2 eggs2/3 cup white sugar4 Tbsp pineapple juice2/3 cup all purpose flour1 tsp baking powder1/4 tsp salt Topping:1/4 cup butter (1/2 stick or 4 Tbsp)2/3 cup brown sugar (packed)1-can pineapple rings6-maraschino cherries Preheat oven to 350 degrees. In a mixing bowl, add eggs, white sugar, and pineapple juice. In a small sauce pan, melt the butter and add the brown sugar. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Bake jumbo cakes for 25 minutes. Remove from the oven. Place wire rack of cakes on sheet tray to cool. Now it's time to Enjoy! Related:  Cakes

Lemon-filled Strawberry Muffins & I love my mom I love the month of May (and not just because it ends with my birthday). It’s the month that I start truly believing that summer does exist and winter did not in fact kill it. It’s the month that flowers and foliage decorate the great outdoors. It’s the month that strawberries tiptoe into market and surprise us all over again with their sweet, juicy goodness. And of course, it’s the month where we devote a day to honoring mothers – those remarkable women who had the strength to bring us into the world, the patience to raise us and the love to carry us forward. I am very blessed to have amazing women in my life to guide and support me. In celebration of Mother’s Day, I’ve whipped up a tasty little muffin recipe to make use of those fresh strawberries, with a for-your-own-good oomph of tangy lemon. Mom: while I won’t be able to share these muffins with you this Sunday, I will be thinking of just how very much I love you and how much God has blessed so many through your words and actions. 1.

Fresh Apple Cake When the produce is so bountiful this time of year, I am always happy to find a tasty and easy recipe to add to our collection. This recipe is so darn simple, and you can sub in whatever type of fruit you have on hand. Fresh Apple Cake Ingredients:Fresh Fruit, sliced if large (I used two Rome apples)Package yellow cake mixStick of butter Layer your apple slices (or other fruit) at the bottom of a pan that has been coated with non-stick spray. Sprinkle on boxed cake mix. I didn't even use the entire box -- save a little if you please, and then you can use it to make single-serving versions of this same recipe when you get a sweet tooth! Melt an entire stick of butter.Don't judge me. Pour butter over the fruit and dry cake mix. Edit: Usually, I've found that the butter and the moisture from the fruit is enough to soak into the dry mix and create a nice cooked crust. Bake at 350* for approximately 35-45 minutes -- it's done when it is nice and bubbly. Three ingredients, and a stellar recipe.

Mini Peach Cobblers Well hello fellow foodies! I’m Melissa from SugarDerby and I am so super excited to be guest posting on Allison’s awesome blog. She is definitely a “go to gal” in my book of food bloggers. Really glad she asked me to do this. Let’s talk food! Oh man!!! Preheat oven to 350 degrees. You will need: 1 cup sugar1 cup flour2 tsp baking powdera dash of salt3/4 cup milk1 stick of melted butterbrown sugarcinnamon1 can diced peaches I had a difficult time finding diced peaches… I literally went to 3 different stores in search of diced peaches… and then I remembered something… I own a knife! So, to begin… I used a a regular cupcake tin and a mini muffin tin. Put 1 tsp of melted butter into each regular size muffin tin. Now make your batter. Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter. Then put 1 tbsp diced peaches on top of the batter. (Just 1 little diced peach per mini muffin tin) Sprinkle with brown sugar and then cinnamon. Both baked at 350 degrees.

How To: Homemade Ice Cream Cake Crunchies & Homemade Magic Shell Topping It is totally possible that this is the most random Our Best Bites post ever. We often get requests for how to make those crunchy things that are inside Carvel and Dairy Queen and other ice cream cakes, so I used my awesome stalker research skills to find out how they’re made. I also had this little awesome tip on how to make your own chocolate shell at home. Suddenly, I had these two seemingly unrelated mini recipes that are so simple that it was kind of weird to post them on their own, but they were things I really wanted to share with y’all. And since they really are related, I combined them. Because those are the only two ingredients in the Crunchies. Except that in all my stalking research, all the measurements were these vague ideas like, “Cut up some Oreos and pour enough Magic Shell over them so they’re moist but not soaked.” You know how those standard-sized packages of Oreos have 3 rows in them? Pour a 7.25-ounce bottle of Magic Shell over the cookie crumbs. Mix it up well.

Bang Bang Shrimp Time for another delicious football snack! This one would be good for a nice dinner too though! So this is supposed to be like the Bonefish dish with the same name but I’ve never had the dish so I can’t really say how close it is to the real thing. I can, however, say that it is amazing. Not going to lie, it was quite a bit of work because you have to deep fry the shrimp but seriously worth all the time spent staring into the pot of oil. Ingredients 1 lb. medium shrimp, peeled and deveined For the sauce: ½ cup mayonnaise 4-5 teaspoons chili garlic sauce, such as Sriracha sauce 1 teaspoon granulated sugar 1 teaspoon rice vinegar For the egg mixture: 1 egg, beaten 1 cup milk For the breading mixture: ½ cup all-purpose flour ½ cup panko breadcrumbs 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon dried basil For frying: 8 to 12 cups vegetable oil Instructions Combine all ingredients for the sauce in a small bowl; cover and set aside.

Blueberry Angel Food Cake Dessert Recipe {2 ingredients!}The Frugal Girls in Chic and Crafty, Dessert Recipes, Recipes Like it? Pin it! What’s dinner without a tasty dessert?? If you’re looking for a fun Angel Food Berry Dessert, I’ve got just the thing… Gooey Blueberry Angel Food Cake! Not only is this twist on angel food cake oh-so-yummy… it’s super easy ~ I’m talking 2 ingredients easy!! What You’ll Need: What You’ll Do: Mix powder cake mix and pie filling together… {don’t add any other ingredients} Place in 9×13 ungreased baking dish… Bake at 350 degrees for 28 – 30 minutes. Mmm… just look at the yummy finished product… Note: It’s common for the cake to fall in the middle a bit after cooking… and that’s okay ~ it won’t be the consistency of your traditional angel food cake, but it WILL be a gooey blueberry tasty treat! After cake has cooled, slice and serve warm, topped with whipped cream. See Also:More Tasty Dessert RecipesKitchen Tips & Tricks you’ll Love!

Kitchen scoop: Cobbler's soft crust perfect complement to sweet berries Mmmm, fresh strawberries. The kid in me still loves going to the pick your own fields, filling baskets with the fruit. At home, the freshly picked berries go into freezer jam, cakes, pies, smoothies and Strawberry Feta Salad, my favorite summer salad. (All of these recipes and more can be found on Kitchenscoop.com.) This year, I have more than a few quarts of berries that are almost too ripe. Instead of making strawberry wine, I decided to bake the berries in a bubbling cobbler. The secret to this cobbler is the crust that is perfectly soft and sweet, leaving the berries (or other fruit) to peek through. Strawberry Cream Cheese Cobbler will rescue your wilting fruit and prove to be a winning recipe again next year when the berries are brimming. Strawberry Cream Cheese CobblerStart to finish: 10 minutes prep; 45 to 50 minutes bake Yield: 10 servings Preheat oven to 350 degrees. Add the strawberries, arranging in a single layer as much as possible.

Dessert Recipe: No-Bake Boston Cream Pie Strata Cookbook Recipe But even with making your own homemade pudding from scratch, this recipe doesn't take more than an hour to put together, and then it is all done. Since it needs to be refrigerated before serving, it's the perfect thing to make ahead of time for a dinner party. I love making this the night before a big party, or even the morning of. People always go wild for it. If you want to really take it over the top, you can always make homemade graham crackers too! And speaking of graham crackers, I don't usually recommend specific brands of ingredients for recipes, but here I've had the best results with Honey Maid graham crackers. No-Bake Boston Cream Pie Strata Serves 8 to 10 About 20 ounces (4 sleeves) graham crackers For the custard3 tablespoons cornstarch 2 large eggs 3 egg yolks 5 tablespoons unsalted butter 3/4 cup sugar1/2 teaspoon salt 4 cups half-and-half2 teaspoons vanilla 1. 2. 3. 4. 5. 6. 7. 8. • Reprinted from Not Your Mother's Casseroles by Faith Durand.

Shore Is Good Seafood Dip Preheat oven to 325 degrees F. Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery, and saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. A Cake, A Wingspan, & Seven Blankets Fine, I give up - for now. The clock is ticking, I already promised to post this recipe before the weekend timed out - and I really don't want to let anyone down, in case there is an actual reader out there. This darling fluffette of a cake was going to act as the foyer to the love story between me and Tony. But, as I've already indicated - I have family in the house - I need to plan, regress, feel rushed, exaggerate, be dramatic. This is no time to wax poetic. So, while I will post this recipe (which, by the way, has been in my family for decades - though I do know there are similar recipes, I've never quite tasted one as divinely and utterly ridiculous) I'm not in the right frame of mind to post the love story as I'd intended. At any rate, if there was a headline for our love story - it really would be: A Cake, A Wingspan, 7 Blankets and A 6-Hour Chat* (*note: even though we lived 7 miles apart). That's the short version - I know this doesn't explain the whole Wingspan (huh?)

desserts Random thoughts as I attempt to cobble together a blog post at 12:39 AM: 1. I considered titling this recipe Special Brownies, but realized that would have a different implication than what I intended. These are special brownies because they contain awesome and pricey ingredients (not ganja), and should be served only to special people that you really, really like. 2. 3. 4. 5. This recipe makes 15 super dark, super rich brownies. Here's what you'll need: For the brownies: 1 cup salted butter, melted 1 1/2 cups granulated sugar 1 1/2 cups dark brown sugar 1 tablespoon vanilla extract 4 eggs 1 1/2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1/4 cup black cocoa powder 1 teaspoon salt 1 cup bittersweet chocolate chips For the pecan topping: 1 cup granulated sugar 1/4 cup water 1/2 teaspoon salt 1/3 cup heavy cream 1 vanilla bean, contents scraped 1/4 teaspoon vanilla extract 2 cups pecans, coarsely chopped and toasted Bake for 35-40 minutes.

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