January 9, 2018
4 eggs separated
1/2/ cup butter
1 cup brown sugar
1 cup sugar
1 can sliced pineapples
1 cup cake flour
1/2 cup butter
1 t butter melted
1 t almond extract
1/4 t salt
Preheat oven to 325
Melt 1/2 cup butter in 10" cast iron skillet
Add 1 cup brown sugar to the melted butter in the pan
Place slice pineapples over the brown sugar
Place cherries in the pineapples
Mix flour, baking powder, & salt
Place egg whites in one bowl and mix until soft white peaks form.
Add sugar and mix until stiff peaks form
Place yokes in a bowl and mix until thick and yellow about 3 minutes
Fold in yokes and flour into the egg white mixture
Add 1 t of almond extract and 1 t of butter
Bake 325 for 30 -35 minute until surface springs back when gently pressed with fingertips and toothpick comes out clean.
Loosen the edges of cake with a cake knife and let cool 5 minutes
Invert onto a serving plate and serve
December 11, 2017
1 c. unsalted butter, room temperature
1 c. sugar
1 c. light brown sugar, packed
2 large eggs
2 tsp. vanilla
2 1/4 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1 1/2 c. chocolate chips (I use 1 cup milk and 1/2 c. semi-sweet)
Preheat oven to 350 degrees. In a large bowl, cream together butter, sugar and brown sugar for two minutes. Scrape down the bowl and add the eggs, one at a time, beating well after each addition and mix until light and fluffy. Mix in the vanilla. In a separate bowl, combine the flour, cocoa, baking soda and salt and gradually mix into wet mixture. Mix until just combined. Stir in chocolate chips. Spray cookie sheets with cooking spray.
Form dough into roughly 1 1/2- 2 inch balls (I like to use a 1 3/4 Tablespoon cookie scoop). Place dough balls on cookie sheet, leaving 2-inches between each. Bake for 8-9 minutes or until tops of cookies start to crack (mine are perfect at 9 minutes). Remove from oven and transfer cookies to a wire cooling rack and cool completely. Repeat with remaining cookie dough. When cookies are cool, top with frosting and crushed candy canes, if desired. Makes around 42 cookies.
Cream Cheese Frosting
1/2 c. unsalted butter, room temperature
4 oz. cream cheese, room temperature
pinch of salt
1 Tbl. vanilla bean paste or 2 tsp. vanilla extract
2 1/2 c. powdered sugar
1-2 Tbl. milk, as needed
1/2 c. crushed peppermint candy canes, for garnish, opt.
In a large bowl, mix together butter, cream cheese and salt until smooth. Add the vanilla bean paste or vanilla and mix until combined. Add powdered sugar, 1 cup at a time, beating after each addition. Add a little milk, if needed, to reach desired spreading consistency. Beat until fluffy. Spread over cooled cookies and top with crushed candy canes.
Base cookie adapted from: Jamie Cooks It Up
Frosting from: Jenn@eatcakefordinner
December 10, 2017
July 10, 2017
2 c. pineapple juice, chilled
1 envelope unsweetened orange drink mix (Kool-Aid)
3/4 - 1 c. sugar, depending on how sweet you want it
2 1/2 c. cold water
1 (12 oz.) can lemon-lime soda
In a blender, blend pineapple juice, orange drink mix, sugar and water until sugar is dissolved and mixture is frothy. Pour into serving cups (or punch bowl) and add the soda. Serve immediately. Makes around 2 quarts.