Who Needs A Ring Anyway!

Or maybe I am just cranky that I couldn’t keep my fresh pineapple rings as rings!

I tried to make the quintessential pineapple upside down cake- all pretty with perfect rings, but when the first one broke apart I knew I would have to just embrace the pineapple “chunks”  instead.

pineapple upside down cake 1

I choose the 9×12 baking dish size purely because that was the only dish I had that matched one of the baking choices on the back of the box cake instructions. Yep…I used a box cake mix. I did cut up a fresh pineapple and used real butter and brown sugar. I also added a splash of vanilla to the cake mix. That counts as “homemade” right?

It always better to let someone else do what they do best, like say my friend “Betty” – she is a great baker – so I can focus on what I do best…EAT!

cake piece

Author’s Tips

Spray the baking dish liberally with baking spray first.

1 stick softened, salted butter and 3/4 cup (lightly pack) dark brown sugar make the most amazing base to place the pineapple on. Just smear it together right in the baking dish and spread evenly as possible across bottom of the dish.

A light dusting of ground cinnamon over the pineapple chunks (rings) nestled in the sugar/butter mix goes a long way towards adding flavor.

No need to get a mixer out for that box cake mix- just follow box directions for adding water,oil, eggs and whisk it by hand for a minute or two till smooth and pour over the top.

Pro-tip: rotate the dish 1/2 way thru baking time for a nice even cake.

Mandatory to let the cake cool a solid 15 minutes before turning it out (upside down) on a pretty platter or simple wooden board. It will still be smoking hot (all the sugar-fruit holds the heat!) so let it cool just a few minutes longer before cutting the pieces.





Spring: Day 58 (Brunch On The Porch)

Nicest dining room in New Hampshire!

Nicest dining room in New Hampshire!

When I considered the restaurant brunch options for Mother’s Day in my mom’s hometown I couldn’t think of any place nicer then her porch. Besides I know her likes and dislikes better than any chef and I love to cook!

We had a full day ahead of us, opening up the porch to ready it for summer, changing out storm windows for screens and getting the hoses out in the extensive yard.

So breakfast on Mother’s Day was not going to be an elaborate, leisurely affair but rather a quick, nourishing start to our busy day.

And lucky for everyone her garden chives are already up so I paired that with the “corn and tomatoes on the porch” leftovers from the night before to make tasty omelets!

So fresh and yummy – even if I do say so myself! and of course it’s never really too early for a decadent dessert made with early strawberries, warmed slightly and sweetened with just a touch of honey, served over the best vanilla ice cream! (crumbled chocolate brownies optional!)


Author’s note:

I actually graduate tomorrow (yippee!) and I am looking forward to new and more frequent blog entries now that I can have my life back! Stay tuned….

New Boss

I recently started a new job and with the new job comes all the usual anxiety. Will they like me? Will I know what to do? Will I make it on time traveling on yet another post-blizzard commute?

So after miraculously arriving on-time for my first day, getting settled in and looking around I realized that everybody was really nice and supportive. About an hour later one of the principles of the firm walked in and passed out a piece of paper to everyone at their desk. Uh oh, first company memo being issued…

Here is what the “memo” contained…. A recipe for a traditional New York Style cheesecake!

That’s when I knew I fit right in!

Like a good employee, I followed the Boss' directions!

Like a good employee, I followed the Boss’ directions!

You will need a 9″ dia, 3″ tall spring form pan, sprayed and I used a circle of parchment at the bottom as well.

You will also need an electric mixer ( stand or handheld) unless you fancy a good “wrist” workout.

Pulverize an 11oz box of those little vanilla wafers (or the equivalent in graham crackers) and add in a stick of melted butter. Spread this evenly in the pan trying to get it up the sides a bit too. Set aside.

Preheat oven to 500 Degree ( might want to make sure you oven is nice and clean first or there could be smoking.)

Combine: 5 qty – 8oz bricks of softened cream cheese, 1 3/4 cup granulated sugar, 4 Tbsp of AP Flour, 1 Tsp Vanilla, 6 eggs and beat together on high for 10 minutes until smooth. Scraping sides of bowl occasionally. Note: It helps to have all your ingredients at room temperature and this mixing step is important as it determines how smooth the texture of the cheesecake will be. ( I scrimped a little on this step and the texture on mine was a bit lumpy)

Now add in 1/4 cup heavy cream and mix till incorporated. Pour into the prepared crust and place into the hot oven. Note: it would be wise to put the spring form pan on top of a foil covered sheet pan before filling and placing into oven as this recipe goes right to the brim. It’s easier to clean a pan then your oven.

Bake 10 mins at 500 degrees, then drop the oven temperature to 250 degrees and set the time for 1 hour. At 1 hour turn off the oven and set the timer again for 1 hour and leave it in the oven still. Try not to open and peek during this process. Now remove the cheesecake from the oven and set on the counter to cool for 1 hour. At this point you can carefully remove the outer spring form and carefully wrap with plastic and refrigerate for at least 3 hours. (overnight is good) I wrapped mine with plastic so it wouldn’t absorb the orders of other foods in my refrigerator but the wrapping is optional.

Author’s note: Mine was quite dark on top because the original directions stated to put cheesecake in a 500 degree oven for 10-14 mins and I went on the long side. I am suggesting that 10 mins may be enough and you should have a lighter crust. But you can always cover that with a little powered sugar!



Going Nuts In The Snow

The last time I made these brownies (a week and 2 blizzards ago) I had a bit of chopped walnuts on hand and threw those in.

However this time I was out of walnuts and only had some pistachios on hand, pistachios that were still in the shell. Since we were on our third blizzard in like 7 days and both school and work was cancelled, I figured with nothing but time on my hands, I might as well shell the pistachios and add those to my brownies.

I really wanted to have the rich little nuggets of pistachio flavor jump out so I barely chopped the pile after I shelled them. I ended up with about 1/2 cup of shelled nuts and just threw them into my favorite brownie mix. ( I like Bob’s Red Mill GF)

Since these nuts were roasted but NOT salted, after I spread the batter into my sprayed baking dish I sprinkled just the tiniest amount of course sea salt on the top. That would give that expected salty hint that you usually get with pistachios and the combination of sweet and salty is always fun.

fudgy nut brownies

Moist and fudgy style brownies are the best in my book.


A Hot Mess

Some might think I was referring to the “post-blizzard” Boston streets. Although they are a “mess” they are definitely not hot. However back in my kitchen, trapped for 3 days, it was time to clean out the fridge/freezer. Thankfully because I wanted to and not because I had to due to power loss!

A pint of blueberries and a cup (+/-) of diced fresh pineapple, along with a few other items became the filling for a rustic “pie” of sorts.

I threw in a few dashes of ground cinnamon, ginger and salt with the fruit for a little something special, a tablespoon of all-purpose flour will help thicken the juices, 2 tablespoons of butter to enrich everything, 2 tablespoons of brown sugar help sweeten the deal. (you may prefer more sugar as this was a bit of a “tart” tart.)

now for the tricky part…..

I used one of those pre-made pie crusts… you know in the red or blue box, all rolled up. But I was worried it wasn’t big enough so I rolled it a bit thinner in an effort to get more surface. I thought I was being careful. I tried to close it up carefully.

However….a hot mess shortly developed. Probably had the oven a little too hot ( 375 degrees might have been better than 425) and maybe I left it in just a tiny bit too long…


a hot mess

It was still yummy even if it was a “hot mess!”


Ice Cream Bread

yup that’s right I said “Ice Cream Bread” and here is how you make it:

I discovered this little gem on the inter-webs while I was trying to figure out what “Cream Bread” actually was…..apparently this “ice cream bread” was an internet sensation back in 2011…well better late than never!