Pineapple Upside-Down Cake

 

INGREDIENTS
Pineapple Topping

• 1 medium fresh pineapple (about 4 pounds), prepared according to illustrations below (about 4 cups prepared fruit)
• 1 cup firmly packed light brown sugar (7 ounces)
• 3 tablespoons unsalted butter
• ½ teaspoon vanilla extract

Cake

• 1 ½ cups unbleached all-purpose flour (7 1/2 ounces)
• 1 ½ teaspoons baking powder
• ½ teaspoon table salt
• 8 tablespoons unsalted butter (1 stick), softened but still cool
• ¾ cup granulated sugar (5 1/4 ounces)
• 1 teaspoon vanilla extract
• 2 large eggs at room temperature
• 1 egg white at room temperature
• ⅓ cup whole milk at room temperature

INSTRUCTIONS

For this recipe, we prefer to use a 9-inch cake pan with sides that are at least 2 inches high. Alternatively, a 10-inch ovensafe skillet (cast iron or stainless steel) can be used to both cook the pineapple and bake the cake. If using a skillet instead of a cake pan, cool the juices directly in the skillet while making the batter; it’s OK if the skillet is warm when the batter is added.

1. Lightly spray 9-inch round, 2-inch deep cake pan with nonstick cooking spray; set aside.

2. For the pineapple topping: Combine pineapple and brown sugar in 10-inch skillet; cook over medium heat, stirring occasionally during first 5 minutes, until pineapple is translucent and has light brown hue, 15 to 18 minutes. Empty fruit and juices into mesh strainer or colander set over medium bowl. Return juices to skillet, leaving pineapple in strainer (you should have about 2 cups cooked fruit). Simmer juices over medium heat until thickened, beginning to darken, and mixture forms large bubbles, 6 to 8 minutes, adding any more juices released by fruit to skillet after about 4 minutes. Off heat, whisk in butter and vanilla; pour caramel mixture into prepared cake pan. Set aside while preparing cake. (Pineapple will continue to release liquid as it sits; do not add this liquid to already-reduced juice mixture.)

3. For the cake: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Whisk flour, baking powder, and salt in medium bowl; set aside.

4. In bowl of standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until light and fluffy, 3 to 4 minutes. Reduce speed to medium, add vanilla, and beat to combine; one at a time, add whole eggs then egg white, beating well and scraping down bowl after each addition. Reduce speed to low; add about one-third of flour mixture and beat until incorporated. Add half of milk and beat until incorporated; repeat, adding half of remaining flour mixture and remaining milk, and finish with remaining flour. Give final stir with rubber spatula, scraping bottom and sides of bowl to ensure that batter is combined. Batter will be thick.

5. To bake: Working quickly, distribute cooked pineapple in cake pan in even layer, gently pressing fruit into caramel. Using rubber spatula, drop mounds of batter over fruit, then spread batter over fruit and to sides of pan. Tap pan lightly against work surface to release any air bubbles. Bake until cake is golden brown and toothpick inserted into center of cake comes out clean, 45 to 50 minutes. Cool 10 minutes on wire rack, then place inverted serving platter over cake pan. Invert cake pan and platter together; lift off cake pan. Cool to room temperature, about 2 hours; then cut into pieces and serve

Blueberry Yogurt Protein Bites

 

Ingredients :

• 1 cup plain yogurt
• 2 T honey
• 1 cup fresh blueberries
• ½ cup slivered almonds

Preparation :

Mix honey and yogurt. Stir in blueberries and almonds. Place them in a tray to freeze. Freeze 2 hours for solid results. 18-25 frozen protein bites.

Melts Fat Like Crazy: This Amazing Drink Guarantees Great Results

 

Ingredients:

• 1 tbsp apple juice
• 1 tbsp ground chili pepper
• Lemon juice and lemon zest (use 1 lemon)

Preparation:
Peel the lemon, and cover the lemon peel with 8 oz ( 240 milliliters ) of hot water.
After 10 minutes, add some lemon juice, apple juice and ground chili pepper. Stir well before every sip, and consume this drink after every meal.

Why is this drink that good?

Ground chili pepper boosts digestion and metabolism and stimulates the fat burning process. Namely, capsaicin, an ingredient found in chili peppers, stimulates the nervous system to produce warmth in the body, which stimulates the calorie burning process.

Lemon contains the only ingredient which slows the deposition of fat, and lemon peel contains policosanol, beneficial in the fat burning process.

Apple juice, actually the regular consumption of apple juice in moderate amounts, helps in the dilution of fat.

Homemade Chocolate Pie

 

Ingredients 

1-1/4 cup of sugar

• 1/2 cup of plain flour
• 1/4 cup of cocoa
• 1/8 tsp salt
• 4 medium egg yolks
• 2 cups of milk
• 1/4 cup of butter
• 1 tsp of vanilla
• 1-9 pastry shell baked

Instructions
Bake pie crust until golden
Combine first 4 ingredients in a sauce pan; set aside.
Combine milk and egg yolks.
Stir milk and egg yolks into mixture; add butter.
Cook over medium heat, and stir constantly until mix thickens and boils.
Remove from heat; stir in vanilla; spoon into pastry shell

Cinnamon Roll Swirl Cake

 

For the batter~…

• 3 cup flour
• 1/4 tsp salt
• 1 cup sugar
• 4 tsp baking powder
• 1 1/2 cup milk
• 2 eggs
• 2 tsp vanilla
• 1/2 cup butter, melted

Topping~

• 1 cup butter, soft to the point of almost melted*
• 1 cup brown sugar
• 2 Tbsp flour
• 2 Tbsp cinnamon

DIRECTIONS

In a large bowl, mix all the ingredients together except for the butter.
once mixed …slowly pour in the butter.
Pour into a greased 9×13 pan.
For the topping, mix all the ingredients together until well combined.
Drop evenly over the batter and swirl with a knife.
Bake at 350 for 30-40 minutes.
Glaze~

• 2 cup powdered sugar
• 5 Tbsp milk
• 1 tsp vanilla

While the cake is warm ~ drizzle the glaze over the cake

Easy Cinnamon Roll Apple Dumplings

 

Ingredients

• 2 large Granny Smith apples
• 1 tube Cinnamon Rolls (I used Pillsbury Grands CINNABON Rolls with Icing)
• 4 tablespoons salted butter
• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar

Instructions

Preheat oven to 350 degrees F (325 for a dark pan)
Peel apples. Cut apples into thirds and set aside the extra apple wedge (or snack on it while you’re baking). Slice off the core of each wedge.
Unroll the 5 cinnamon rolls.
Starting at the edge of each apple, wrap a cinnamon roll strip around the apple wedge, completely covering it. Pinch the ends to seal them. You may find it helpful to pat the entire dough wrap inside your hands to create a good seal around the entire apple wedge.
Spray a baking pan with non-stick cooking spray and place the dough covered apples inside with about an inch of space between them.
In a microwave safe bowl, melt the butter and sugars for one minute. Stir well until it’s smooth.
Spoon the sugar mixture evenly over each apple.
Bake for 25 – 30 minutes, until the dough is golden brown.
Cool for 5 minutes before serving then drizzle with the icing that came in the tube of cinnamon rolls.

Peanut Butter Hershey’s Kiss Cookies

 

INGREDIENTS:

• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1/2 cup creamy peanut butter
• 1/4 cup butter, softened
• 1/4 cup shortening
• 1 egg
• 1 1/2 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• granulated sugar
• 3 dozen Hershey chocolate kisses

Directions:

1 Heat oven to 375 degrees.
2 Mix ½ cup sugar, brown sugar, peanut butter, butter, shortening, and egg thoroughly. Stir in flour, baking soda and baking powder.
3 Mold dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet.
4 Bake until edges are light brown, 8 to 10 minutes.
5 Immediately press candy kisses firmly into each cookie, cool.