Pineapple Upside Down Cake

I love pineapple.  Especially in the summer time.  It's such a great refreshing fruit.  It's great in drinks, food, grilled, and in dessert. 

I have been wanting to make a pineapple upside down cake for a long time.  Why?  Because I LOVE PINEAPPLE!


Ingredients:
TOPPING

• 1/4 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• sliced can pineapple
• maraschino cherries

CAKE

• 1 2/3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 brown sugar, packed
• 1/4 cup sugar, granulated
• 1 egg, large room temperature
• 1/4 cup yogurt
• 1/2 cup whole milk
• 1/4 cup pineapple juice (reserved from the canned pineapple)
• 1 tablespoon vanilla extract

Directions:

1. Preheat oven to 350F
2. Please 1/4 cup of melted butter into a 9 inch pie dish.  Make sure the pie dish is at least 2 inches deep.  Sprinkle with 1/2 cup of brown sugar.  Top with pineapple slices and arrange cherries between the pineapple slices.  Set aside.
3. In a medium bowl, mix together flour, baking powder, baking soda, and salt.  Set aside. 
4. In a large bowl, whisk the melted butter and sugars.  Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. 
5. Slowly mix in dry in dry ingredients.  Do no over mix.  Batter will be thick.
6. Pour or spoon batter into prepared pan.  Make sure batter is not overflowing.  Bake for 40-48 minutes.  Cover with aluminum foil at the 20 minute nark to avoid browning.  Allow to cool for about 10 minutes. 
7. Invert cake on top of a cake stand or a large serving plate. 

El Husbee and I ate this cake served over vanilla ice cream.  This cake is good served warm, room temperature or out of the refrigerator.


I did end up with some extra batter so I made cupcakes with them for Baby Girl. 




Keep baking friends!
XOXO

Double Chocolate Zucchini Muffins

I recently got a FitBit to track my steps.  I think it's really helping me move more.  10k steps is my goal every day.  I have dropped the pregnancy weight but I still need to drop the "trying to get pregnant" weight.  I totally envy the women who lose weight right after having a baby. 

I made these muffins while El Husbee was giving Baby Girl a bath.  Super easy and fast.  I just took out the eggs and yogurt before we went on our nightly walk.  Then threw everything together when we got back.

Double Chocolate Zucchini Muffins


Ingredients:

• 1 1/2 cups shredded zucchini
• 1 cup all purpose flour
• 1/2 cup unsweetened cocoa powder (not dutch process)
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup  semi sweet chocolate chips
• 2 eggs, large room temperature
• 1/4 cup vegetable oil
• 1/4 cup vanilla yogurt, room temperature
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 425F and spray a 12 count pan with non stick spray or line with cupcake liners.  Set aside.
2. Use a couple of paper towels to absorb some moisture from the zucchini.  Set aside.
3. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt and chocolate chips together until combined. 
4. In a medium bowl, whisk the eggs, vegetable oil, yogurt, sugar and vanilla extract until completely combine.  Make sure the ingredients are room temperature so all the ingredients mix well. 
5. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula.  Fold in the zucchini. 
6. Use a ice cream scoop to fill the muffin pan. 
7. Bake the muffins for 5 minutes at 425F.  Keep the muffins in the oven and lower the temperature to 350F. and continue to bake for another 15 minutes.

The muffins are super soft and moist.  El Husbee and I ate them for dessert with peanut butter spread on them.  We both also took them to work for breakfast the next day. 

I still have zucchini left so I think I might need to make another batch ... you know, for Baby Girl to take to PoPo's to share.  Duh!


Keep baking friends!
XOXO