Pineapple Upside Down Carrot Cake

Tomorrow is my husbands birthday.  He loves pineapple upside down cake as well as carrot cake, so when I saw the recipe for this beauty, I just had to make it for him!

It was made in a cast iron skillet (is there any other way?) It was very quick and easy!

Happy Birthday to my hubby!

Pineapple Upside Down Carrot Cake

¼ cup butter
2/3 cup firmly packed brown sugar
1 (20 oz.) can pineapples slices in juice, drained
7 maraschino cherries (without stems)
1 cup sugar
½ cup vegetable oil 2 large eggs
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
¾ tsp baking soda
½ tsp. salt 
1 ½ cups grated carrots 
½ cup finely chopped pecans 

Preheat oven to 350 degrees. Melt butter in a lightly greased 10-in cast-iron skillet or 9-in round cake pan over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar. Place 1 cherry in center of each pineapple slice. 
Beat sugar, oil and eggs at medium speed with electric mixer until blended. Combine flour, baking powder, cinnamon, baking soda and salt, gradually add to sugar mixture, beating at low speed just until blended. Stir in carrots and pecans. 
Spoon batter over pineapple slices. 
Bake at 350 degrees for 45-50 minutes or until wooden pick comes out clean. Cool in pan on wire rack for 10 minutes. Carefully run knife around edge of cake to loosen. Invert cake onto serving plate, spooning any topping in pan over cake. 

note:  I added raisins and it was done in 40 minutes in my oven

Enjoy!

Oopsy Daisy Cake: Baked Sunday Mornings

 This cake is in the Baked Elements cookbook.  The chocolate cake has milk chocolate, dark cocoa and a bit of coffee in it.  Between the chocolate cake layers is  a peanut butter filling with peanut butter, butter and powdered sugar and it is frosted with a lightly peanut butter flavored buttercream. 

 

Not too sure why it is called Oopsy Daisy but it looks real good and was not at all difficult to make.  Most importantly of all, I think I finally conquered the Baked buttercream!  It finally came out nice and smooth...Yay me!

I made this for my step son's birthday...so we have not cut into it yet.

I hope it is as good as it looks!

I will post some pictures of a cut piece when we dig in!
Until then!
Enjoy!

Blueberry Hand Pies: ABC

It has been way too long since I have baked along with the Avid Bakers!!  I have missed the last 2 challenges and didn't want to miss another.  These hand pies were worth the effort!  The crust is delicious and so flaky, the blueberries were not too sweet and one tablespoon was a perfect amount of filling for each. I give this recipe two thumbs up!!  

They were so easy to make and honestly, I don't think there will be any left over by the end of the day.

You can get the recipe at the King Arthur Flour website....just click here.

You can see what the other wonderful bakers did here.

Next month it is Braided Lemon Bread.  How good does that sound!

Until Then,

Enjoy!

Baked Sunday Mornings: Banana Mousse Parfaits

This was way too easy....I feel like I am cheating somehow!  I layered mine with the leftover crumbled up Cream Cheese Chocolate Snacking Cookies that I had in the freezer!  

Yummy!

Get the recipe here.

Happy Summer!

Enjoy!

Grandma Hutchinson's Molasses Cookies

A treasured recipe from my great grandmother.  This is the first time I have made these cookies. The recipe wanted the cookies to be rolled out and cut, but my dough was far too soft to do that...sooooo,  I just rolled out balls and flattened them with a bottom of a fancy glass.  I think they turned out really pretty and quite tasty too.  They are very soft and the molasses flavor really shines through!  

I am bringing them to our Hutchinson family picnic.  I hope everyone will enjoy this beautiful little cookie that has been handed down through the family.

  If you like a soft molasses cookie then this one is for you!

Enjoy! 

Grandma Hutchinson's Molasses Cookies

Makes approx. 3 dozen

1 cup molasses

1 cup shortening

1 cup sugar

1 egg

2 tsp baking soda

3/4 cup hot coffee

4 1/2 cups flour

2 tsp cinnamon

1 tsp ginger

Dissolve baking soda in the hot coffee.  Mix all ingredients together in a large bowl in the sequence listed above.  Let stand until mixture is cold. (I put mine in the fridge)  Roll out on floured surface and cut into shapes with cookie cutter.  Place on greased cookie sheet and bake 10-15 minutes.

Baked Sunday Mornings: Cream Cheese Chocolate Snacking Cookies

 Quick, easy, soft and chewy triple chocolate cookie!  

Grab a glass of milk and enjoy!!

Recipe here.

Take a look see what the other bakers did here.

Next up Banana Mousse Parfaits!

Until then!

Baked Sunday Mornings: Mississippi Mud Pie

This is the last recipe from the Baked Exploration Cookbook!  Congratulations to all the bakers who completed the entire book...that is quite an accomplishment.  I missed quite a few of them because I joined the group after it was started, but I must say I have enjoyed every bake I have done with this fun, wacky talented group of bakers!

I decided to cut the recipe in half and make individual little mud pies.  I just lined my cupcake pan and forged ahead!  It was easy and it made luscious little pies just ready for a little snack or tasty dessert right from the freezer.  

This recipe was extremely easy and took no time at all.

I suggest you try it today!

Please look at the beautiful pies the others did here.

Then go and get the recipe here.

We will now be solely baking from the Baked Elements cookbook every other week.  Next up is Cream Cheese Chocolate Snacking Cookies.  How good does that sound!

Until then,

Enjoy!