I haven’t posted in awhile, but not because I haven’t been doing a project each week! Sunny days make it hard to sit down and write the blog 🙂 I’m going to try to catch up over the next week or two.
This post isn’t actually a Pinterest find. A family friend sent me this recipe she found on Facebook, and boy is it tasty! Very quick and simple to make, too. I used a regular size muffin pan and it took 22 minutes for these cakes to reach perfection.
Here are the original instructions from this Facebook page. Enjoy!
2/3 cup white sugar
4 Tbsp pineapple juice
2/3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 cup brown sugar (packed)
1-can pineapple rings
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet. The cake is done with a toothpick inserted in the middle comes out clean.
Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.
Place wire rack of cakes on sheet tray to cool.
What an excellent pre-Super Bowl appetizer! I’ll admit that I think I would love this even more with plain ham, but the pancetta was pretty darn good. This recipe is incredibly simple and super tasty. I found it here, but did a half batch so our recipes are slightly different. This will make 15-20 servings.
– 1 or 2 yukon gold potatoes
– 1/4 lb. thinly sliced pancetta (mine was paper-thin, I recommend getting yours a little thicker than that)
– 4 oz. plain Greek yogurt
– 1/2 tsp. dijon mustard (optional, delocious with or without!)
– 1 green onion, thinly sliced
– small handful of fresh parsley
– 1/2 tsp. dill
– 1/4 tsp. salt
– 1/4 tsp. pepper
I cut the potatoes like this initially, then decided they all needed to be cut in half again. It was a good choice.
Boil the potatoes until they’re tender but won’t fall apart, also called par-boiled. While they’re boiling, make your Greek yogurt dip by mixing everything except the potatoes and pancetta. It’ll look something like this (sorry for the horrible picture!).
Once your potatoes are a good consistency, set them aside for a few minutes to cool. Once cooled, wrap the pancetta around the potato, like so.
Bake at 350 for about 20 minutes, or until you’re satisfied with the crispiness of the pancetta.
There you have it! I’m going to use Greek yogurt in place of mayo way more often.
To kick off this blog, I’d like to recount a few pins of the past that I enjoyed making! Here they are, in no particular order…
Eat. Play. Sleep. Repeat.: I made this blanket for my boss’ baby shower a couple years ago. I didn’t have a sewing machine at the time, so my best friend helped me along the way. It was a super fun reason for the two of us to hang out, and blankets are a fun gift to give!
Black Bean Enchiladas: A failed resolution of 2012 was to cut meat from my diet one day a week. I tried to do Meatless Monday’s, but as soon as grilling season hit I failed horribly. Before we started grilling, I found this recipe. So. Good.
American Flag Tank Top: This was incredibly easy to make, and the perfect tank to wear on July 4 when it’s really hot and you want to look like an angry American.
Rosemary Olive Oil Bread: I had this pinned for about 2 years before making it, and man is it tasty!
Broccoli Cheese Quinoa Casserole: I made this the first time for a baby shower (for the same lady who got the blanket). Easy and delicious! And quinoa has a ton of protein, so it’s a good meatless option, if you’re into that kind of thing.
Biscuit Doughnuts: The easiest thing on this list. Maybe tied with the tank top. Cut up biscuits into whatever shape you want, fry them, cover in cinnamon and sugar, and you’ve got yourself a tasty little doughnut.