Monday, June 18

Traditional Pineapple Upside Down Cake

Everyone loves a good traditional , classic, home-baked dessert from time to time. There is nothing more fitting then pineapple upside down cake. Simple yet satisfying, a good upside down cake will always bring back fond memories while creating new ones.

Full time: 1 hour 30 minutes
Makes 12" cake, serves approx. 8 slices

The needs:

20 oz. can pineapple ring, drained
6 maraschino cherries 
4 eggs
1 box pineapple or yellow cake mix
1 box instant vanilla pudding
1 stick butter
1 cup water
1/2 cup oil
1/2 cup light brown sugar, lightly packed

The know:

Preheat oven to 350'.

In a 12" cast iron skillet, melt butter over medium heat.

Evenly sprinkle brown sugar across the skillet and cook 3-5 minutes. Sugar should be dissolved.

Carefully arrange pineapple rings in pan.

Carefully add cherry to center of each pineapple ring. Remove from heat and set pan aside for a minute.

In a mixing bowl combine eggs, water, oil, and pudding. Whisking to fully combine.

Add in cake mix and stir until blended, removing as many lumps as possible.

Carefully pour batter into skillet and even out with a spatula.

Bake in oven 45-55 minutes or until an inserted toothpick comes out clean.

 Cool minimum 20 minutes before inverting onto a serving dish. Cheers!

Monday, May 21

How TO: Turn Caramel Candies into a Dessert Sauce

Here is a super simple way to make a wonderfully tasty caramel sauce.

Full Time: 20-30 minutes
Makes Approximately 1 cup Sauce

The needs:

1/2 cup milk
24 soft caramel candies

The know:

Place candies in a in a heavy bottom pot.

Add in milk.

Start at medium high heat and stirring constantly, continue until mixture is even in texture and lump free. Approximately 15-20 minutes.

Watch for bubbling verse boiling. You may need to lower heat to prevent boiling which will separate mixture.

Allow to cool a few moments before pouring into a heat proof container.

You can store sauce for up to one month in an air tight container. If needed use microwave at 50% heat in 30 second burst to make easier to pour.


Monday, May 14

Easy Wild Mushroom Puree

Purees are the best way to a fun visual element to your dish while also adding and additional flavor and texture.

Full time: 30 Minutes
Serves 4-6

The needs-

1/2 pound assorted wild mushrooms
1/4 cup heavy cream
1 tbsp. butter
1 tsp olive oil
1/2 tsp salt or to taste
1/4 tsp ground black pepper

The know-

In a sauté pan melt butter with olive oil over medium high heat.

Add in mushrooms and cook 5-8 minutes or until mushrooms are tender.

Add in cream, stir, and cook an additional 2-3 minutes or until cream just begins to bubble.

Season with salt and pepper, adjusting seasoning if desired.

Pour content carefully into a food processor or blender.

Pulse on medium until a smooth even texture is created. Approximately 30 seconds.

Place 1 tbsp. dollops on plate and use back of spoon to smooth out along plate.