Pineapple Upside Down Cupcakes

Need a twist on a classic recipe? Look no further. Still all the same goodness as the cake but in bite size. There is one thing that makes the cupcakes better, you are guaranteed pineapple in every bite!

If I changed anything from the recipe I would try to make them with liners. It was a huge mess to clean up!! Also, the recipe called for one can of pineapple so you will notice some of mine only have one slice..buy TWO cans! :)

Have fun and enjoy!!

Ingredients:
1 box of yellow cake mix
2 18 oz cans of pineapple slices
18 oz of left over pineapple juice
3 eggs
1/2 cup of vegetable oil
1/3 cup of melted butter
2/3 cup of packed brown sugar
marchino cherries

Step One:
Preheat oven to 350 degrees. Spray cupcake pans with cooking spray or line with cupcake liners. (Note: you will not be able to "flip" the cupcakes if you line them. You will be creating an inside upside down cupcake :) )
Also, cut pineapple slices into 4's and if you are using cherries, cut them in 1/2.

Step Two:
In a large bowl or stand alone mixer; mix together cake mix, eggs, oil and pineapple juice for 30 seconds on low. Beat for 2 minutes on medium.

Step Three:
Melt butter. Combine melted butter and brown sugar together. Pour 1/2 teaspoon of brown sugar/butter into the bottom of each cupcake pan. Place two pineapple slices in each cupcake pan and a 1/2 of a cherry.

Step Four:
Pour 1/4 cup of batter into each of the cupcake pans. Bake for 20-25 mins.

Step Five:
Let cupcakes cool in the pan for about 10-15 mins. Cut along the edges of the cupcakes to loosen them from the pan. Flip onto a cooling rack or parchment paper and ENJOY!!

Fruit Salsa

I am madly in love with this recipe. It combines all things in my food life that I think are wonderful... strawberries, sugar, apples, sugar, kiwi, sugar and pita chips (with sugar!). It is a super simple recipe and looks absolutely beautiful when plated and served.

It is the best in the summer but when I can find good fruit (out of season) it is a must to make!!

Ingredients:
Carton of Strawberries
2 Apples
2 Kiwi
2 tablespoons of apply jelly
2 tablespoons of brown sugar

Step One:
Cut up all fruit into small pieces. Keep in mind you will be serving this with pita chips so the smaller the fruit chunks, the better.

Step Two:
Melt apply jelly in the microwave. Mix with brown sugar.

Step Three:
Pour jelly/sugar mixture over fruit. Toss together and serve with Cinnamon Sugar Pita Chips.

Chocolate Chip Scones with Toasted Cinnamon Sugar Pumpkin Seeds

The title is a mouth full and so are these delicious fall scones. Everyone loves a nice warm breakfast and if you are like me, you need it to be quick too! I saw this recipe on the Today show and knew I had to make it!!

This was the first time I have every made scones and it was much easier than I thought it would be. I also loved that I can use this recipe for substitutes such as blueberry or plain chocolate chip scones.

Check out my previous blog post to see how you make the toasted cinnamon sugar pumpkin seeds.
http://whatserikaeating.blogspot.com/2012/11/toasted-cinnamon-sugar-pumpkin-seeds.html

Ingredients:

6 tablespoons of chilled unsalted butter, cut into 1/4 cubes, plus extra for greasing

2 cups of unbleached all-purpose flour, plus extra for flouring pan

1/3 cup of sugar

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

3/4 cup of semisweet chocolate chips

3/4 cup of toasted cinnamon sugar pumpkin seeds

3/4  cup of chilled buttermilk plus extra for brushing scones

1 large egg yoke

1 teaspoon pure vanilla extract

1 tablespoon + 1 teaspoon of brown sugar

Step One:

Preheat oven to 400 degrees. Grease and butter a 9x13 baking sheet.

Step Two:

In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Add butter and rub into flour mixture with your hands. The mixture should look like course meal when mixed thoroughly. 

Step Three:

Mix in chocolate chips and pumpkin seeds.

Step Four:

In a small mixing bowl, whisk/combine: buttermilk, egg yoke and vanilla. Add to dry mixture and stir until combined. (Mixture should be sticky)

Step Five:

Flour a clean counter surface. Also, flour your hands. Take dough and place on flour surface. Form a 7-8 inch round. Cut into 7/8 slices.

Step Six:

Transfer to a grease and floured baking sheet. Do not worry if slices are not cut perfectly. Brush scones with buttermilk and top with brown sugar. Bake for 15-20 mins or until golden brown and toothpick comes out clean.

Step Seven:

Serve warm with a glass of milk or OJ and ENJOY!!!

Toasted Cinnamon Sugar Pumpkin Seeds

Don't quote me on this, BUT, Fall may be the most amazing season for baking!! This morning I "gutted" my decorative pumpkin just so I could get my hands on some awesome pumpkin seeds!

I was watching the Today show and they were showing an awesome recipe for a sweet pumpkin seed! If you know me, then you would understand my excitement for a healthy treat with a little unhealthy kick! The seeds are absolutely amazing and they make the house smell wonderful!!

I washed/rinsed my seeds in the morning and let them dry all day, while I was at work. The actual baking part only took about 15 mins with prep! :)

ALSO,
Winston and Malcolm hope you had a fabulous Halloween!! :)

Ingredients:
1 1/3 ish cups of dried/clean pumpkin seeds
2 tablespoons of olive oil
1 1/2 tablespoon of sugar
1/2 teaspoon of cinnamon

Step One:
Preheat oven to 350 degrees. In a small/medium size mixing bowl, coat pumpkin seeds with olive oil. Add sugar and cinnamon. Stir.

Step Two:
Lay flat on a cookie sheet and bake for 15-20 or until golden brown. (Bottoms will darken faster than the tops of the seeds)

Step Three:
Let cool for about 5 mins and ENJOY!! (Or you can save them and make Chocolate Chip Scones with Toasted Cinnamon Sugar Pumpkin Seeds)

DIY Halloween Broom Bags

First post on something I didn't have to bake or cook! This is a rarity so ENJOY it! :)

I needed something fun and easy to give my employees for Halloween. Instead of the traditional store bought bags, I found these ones on Martha Stewarts website! They are super cute and the finished product makes all the cutting worth it.

Start to finish: 5 mins per bag

Supplies:
Brown paper lunch bags
Sissors
Tape/Rubberbands
Gift Tags/Ribbon
Candy
Pretzel Rods/ Sticks

Step One:
Take two bags and line them up. Cut off about 1/2 of the bag. Discard the top 1/2.

Step Two:
Fill one bag with candy and set aside. Take the other bag and push out the bottom while folding in the left and right side. (see picture below, hard to explain!)

Step Three:
Cut long strips, vertically, until you hit the bottom fold.

Step Four:
Take the cut up bag and unfold it until it is flat. Place bag with candy on top of other bag.

Step Five:
Grab all shreds of paper bag and scrunch bag shut. Fasten with tape or rubber bands. Shove pretzel rod or stick into top of bag and add a gift tag or ribbon for a decorative touch/message.

Step Six:
Hand out and ENJOY everyone getting a kick out of your creativity! :)