Cast Iron Skillet Pineapple Upside Down Cake

 This pineapple upside-down cake is a timeless classic. The combination of caramelized pineapple slices, a rich buttery cake, and slightly crisp edges from a cast-iron skillet makes this classic dessert irresistible.

Everybody knows the Superbowl is a party, and party time needs a dessert. This year, for the Superbowl, Fran made this delicious pineapple upside-down cake in our 12-inch cast-iron skillet.

Why Use a Cast Iron Skillet? A cast iron skillet is the perfect tool for making a pineapple upside-down cake because it evenly distributes the heat. It helps caramelize the brown sugar and butter mixture while keeping the cake moist and tender. Plus, it helps make the edges slightly crispy.

Ingredients:

For the Topping:

• 1/2 cup butter 
• 1 cup brown sugar
• 1 can pineapple rings, drained but save the juice
• 10 or 12 maraschino cherries

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter softened
• 1 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/4 cup pineapple juice

Instructions:

1. Place the cast-iron skillet on the stovetop. Melt the butter on medium heat for the topping. Stir in the brown sugar until it dissolves and becomes bubbly.
2. Remove the skillet from the heat and arrange the pineapple rings over the sugar mixture. Place the cherries in the center of each ring.
3. Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. 
4. In a separate bowl. beat the butter and sugar until fluffy. Add the eggs and vanilla and continue to beat until all is combined.
5. Combine the wet and dry ingredients and add the milk, and pineapple juice, stirring until all is combined.
6. Pour the batter into the cast iron skillet over the pineapple topping and spread the batter evenly.
7. Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the skillet for 10 minutes before inverting it onto a plate. Let it rest for a few minutes before slicing.

This pineapple upside-down cake was so moist, and sweet, and made the perfect dessert for our Superbowl celebration. By the end of the game, there were only 2 slices left, and I finished those the next day.

I only use Lodge Cast Iron Skillets, and you can find a great selection of Lodge Cast Iron on Amazon. I have, and use all three of the skillets below.

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying PansCheck the Price

 

Pumpkin Rolls a Fall Favorite

 Pumpkin rolls are a fall treat that captures the essence of autumn. Fran makes these sweet, spiced pumpkin rolls every year for Thanksgiving. This is one treat that everybody in the family waits for every year.

Fran's pumpkin rolls and pumpkin squares are in the photo. These two treats grace our Thanksgiving table every year.

You can probably find pumpkin rolls in your local grocery store bakery, but I can assure you there is nothing better than making them homemade. Pumpkin rolls are made in two parts, the cake, and the sweet creamy filling.

Ingredients for the Cake:

• 3 large eggs
• 1 cup white sugar
• 2/3 cup of pumpkin puree
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon nutmeg
• 3/4 cup of all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• Powdered sugar for dusting

For the Filling:

• 8 oz. Cream Cheese, softened
• 1 cup powdered sugar
• 4 tablespoons butter, softened
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375 degrees. Grease a 15x10-inch cookie sheet. We use Baker's Joy to grease our cookie sheet.
2. In a separate bowl, beat the eggs, sugar, and lemon juice until it becomes thick. Then mix in the pumpkin puree.
3. Gradually fold in the dry ingredients until all are combined.
4. Spread the batter evenly on the prepared cookie sheet. Bake for 15 minutes.
5. Layout a clean kitchen towel and dust with powdered sugar.
6. While the cake is still warm, carefully turn on the towel. Roll the towel with the cake, set aside, and let it cool completely. We place ours in the refrigerator.
7. Make the Filling, Beat the cream cheese, powdered sugar, butter, and vanilla until it's smooth.
8. Assemble the Roll, Carefully unroll the cooled cake. Spread the filling evenly over the surface. Re-roll the cake without the towel. Wrap the roll tightly with plastic wrap. Chill for at least one hour before serving. Dust with more powdered sugar before slicing.

This is our cake right out of the oven before it's turned onto the kitchen towel. Since we make our pumpkin rolls a few days ahead of Thanksgiving we place them in the freezer after wrapping them in tin foil, and then plastic wrap.

Whether you are a seasoned baker or trying your hand at pumpkin roll for the first time, this dessert is sure to impress your family and friends. 

Instant Pot Blackberry Jam

 

This Instant Pot Blackberry Jam is so easy to make. This sweet and tangy treat is a perfect topping for biscuits, crackers, waffles, french toast, or pancakes. 

Where ever you like a sweet and tangy jam, this is the perfect fit. Try drizzling this jam over some vanilla ice cream.

All you need is an Instant Pot and a few ingredients and in about 30 minutes you'll have a sweet and tangy jam to enjoy.

Here in Western New York, blackberries are in season from the middle to the end of July. You don't have to wait until the blackberries are in season. You can find fresh blackberries at your local grocery store.

Blackberry Jam Ingredients:

• 6 cups of fresh blackberries (rinsed and pat dry)
• 1 1/2 cups white sugar
• 1/4 cup fresh lemon juice (4 tablespoons)
• 2 teaspoons vanilla extract
• 3 tablespoons cornstarch
• 2 tablespoons water

Directions:

1. Place the blackberries in the Instant Pot, and cover them with sugar, lemon juice, and vanilla. Let them set for 10 minutes. Note: Step one is very important.
2. Place the lid on and lock it into place, and make sure sure the release valve is set on the seal.
3. Cook on manual pressure for 4 minutes.
4. While the blackberries are cooking, mix the cornstarch and water in a small bowl. Set this aside.
5. After the 4 minutes let the instant pot naturally release the pressure for about 10 minutes.
6. Then carefully release the remaining pressure with the release valve.
7. Open the lid and stir in the cornstarch and water.
8. Continue to stir until all of the cornstarch is dissolved. 
9. Let cool for a while and transfer to jars.
10. Refrigerate after the jam has completely cooled.

This is step one, after covering the berries with sugar, lemon juice, and vanilla wait 10 minutes. This step starts to break down the fruit and release the natural pectin in the blackberries.

This only needs 4 minutes on the manual pressure setting in the Instant Pot.

This recipe yielded about 32 ounces of blackberry jam. I gave half of it to my daughter and grandsons. 

This jam will last about two weeks in the refrigerator. If this is too much, just cut all of the ingredients in half, but leave the cooking time at 4 minutes. You will get about 14 to 16 ounces of jam.

If you don't have an Instant Pot you can do this on the stovetop. In a covered saucepan bring the berries to a boil on high heat. Remove the lid when it starts to boil and cook for 40 to 50 minutes.

If you would like a smoother jam, use an immersion blender or potato masher to blend the jam to your desired consistency.

Thanks for stopping by and I hope you enjoy it.

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Homemade Double Chocolate Chip Cookies

 

These homemade double chocolate chip cookies are the best. Made with milk chocolate, and dark chocolate chips. Every chewy bite is filled with rich chocolate. They are so easy to make, and no need to chill the dough like some other recipes call for.

We had a couple of bags of chocolate chips leftover from our holiday baking. So, I thought it would be a great idea to make some cookies. 

Double Chocolate Chip Cookie Ingredients:

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup white sugar

1 cup light brown sugar

1 cup salted butter (softened)

2 large eggs

2 teaspoons vanilla extract

1 cup chocolate chips

1 cup dark chocolate chips

Instructions:

1. In a bowl mix flour, baking soda, baking powder, and salt. Set aside
2. Cream together butter, white, and brown sugar until combined.
3. Beat in the eggs and vanilla (I used our KitchenAid Stand Mixer)
4. Mix in the dry ingredients until the batter is combined
5. Add the chocolate chips and continue to mix until the dough is stiff.
6. Preheat the oven to 375 degrees
7. Scoop onto cookie sheets lined with parchment paper. (I used my 1-1/2 tablespoon cookie scoop)
8. Bake at 375 degrees for 10 minutes.
9. Let them stand for a couple of minutes then move to a cooling rack.

Using my 1-1/2 tablespoon cookie scoop I yielded 46 cookies from this recipe. You could use a 2 or 3 tablespoons scoop to make them bigger. You will probably get 36 cookies.

These cookies are easy to freeze with freezer bags so you can just take one or two out at a time to enjoy. Although they never last that long in my house to make it to the freezer.

Click here for more Sweet Treats on Sam's Places

As always thanks for stopping by and I hope you enjoy it.

KitchenAid RRK150IC 5 Qt. Artisan Series - Ice (Renewed)OXO Good Grips Medium Cookie ScoopRachael Ray Bakeware Nonstick Cookie Pan Set, 3-Piece, Gray with Agave Blue Grips

 

Yummy Chewy Oatmeal Raisin Cookies

 

Everyone in my family knows that oatmeal raisin cookies are my favorite cookie. Many years ago Jamie made these yummy chewy oatmeal raisin cookies for me and I just couldn't stop eating them. These cookies for sure lived up to the name, yummy and chewy.

These were so good that I had to have the recipe. Jamie wrote it all down for me and I tucked away and never made them. After digging through some old recipes I came across this recipe and knew that I had to make these again.

Many people don't like raisins. Well, I happen to like them, especially in these soft chewy cookies. These cookies are made with brown sugar, cinnamon, and vanilla. They are soft chewy and bursting with flavor.

The complete ingredients and instructions will be below, but the first thing to do is to make this mixture. Mix the eggs, vanilla, and raisins in a medium bowl. Cover and put this in the refrigerator for at least one hour.

Yummy Chewy Oatmeal Raisin Cookies Ingredients:

3 eggs beaten

1 teaspoon vanilla

1 cup raisins

2-1/2 cups flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon salt

1 cup butter (softened)

1 cup white sugar

1 cup brown sugar

2 cups oatmeal

Instructions:

1. In a medium bowl beat the eggs, add the vanilla, and raisins cover, and refrigerate for one hour.
2. In another bowl, beat and cream together the butter, white sugar, and brown sugar.
3. In a third bowl mix the flour, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the creamed butter and sugar mixture. Mix until all of the flour is absorbed.
5. Stir in the egg and raisin mixture, then add the 2 cups of oats.
6. The mixture will be stiff. Drop onto a cookie sheet lined with parchment paper with a tablespoon. I used a #70 cookie scoop for this.
7. Bake at 350 degrees for 8 to 10 minutes until cookies are brown around the edges.

Yummy chewy oatmeal raisin cookies ready for the oven. I'm so glad that I found this recipe, these are the best oatmeal raisin cookies that I've ever had. I yielded 60 cookies from this recipe. These are easy to freeze for a nice sweet treat any time. 

Find more of our Desserts, Cookies, and Candy here

As always thanks for stopping by and I hope you enjoy it!

Wilton Stainless Steel Small Cookie Scoop, SilverKitchenAid RRK150BK 5 Qt. Artisan Series Stand Mixer - Imperial Black (Renewed)Baking Sheet Set, 2-Piece Cookie Sheet Set with Silicone Handles, Steel Baking Pans Set, Durable Baking Sheets for Oven, BPA Free Cookie Sheets for Baking Nonstick Set, Sheet Pan - Black Baking Tray

 

Fresh Blueberry Hand Pies

 These fresh blueberry hand pies are a sure crowd-pleaser. A friend of ours came to visit last week and brought us a boatload of fresh blueberries.

I wanted to make something quick with these fresh blueberries so I decided on these hand pies. The first thing I did was make my pie crust. 

Pie Crust Ingredients:

2-2/3 cups of all-purpose flour

1 cup Crisco (Chilled)

1/2 teaspoon salt

8 to 10 tablespoons ice water

1. In a medium mixing bowl, add the flour and salt
2. Cut the chilled Crisco into smaller pieces and add to the bowl. I used my KitchenAid Stand Mixer.
3. Using the dough hook turn the mixer at low speed.
4. Begin adding the ice water one tablespoon at a time.
5. Continue on low speed until a ball of dough forms. If you have to use more water that's okay.
6. Divide the dough into 2 equal parts. Wrap each with plastic wrap and refrigerate for 30 minutes or more.

While the pie crust was in the refrigerator it was time to make the blueberry filling. This filling was so easy to make and can be used for pie filling also. I had some of the filling leftover and our grandson loved it on his waffles.

Blueberry Filling Ingredients:

4 cups of fresh blueberries (Divided)

3/4 cups sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1/4 cup cold water

1 tablespoon butter

1 tablespoon lemon juice

1. In a medium saucepan, add the sugar, cornstarch, water, and salt.
2. Over medium heat stir until all is combined.
3. Add 3 cups of blueberries and continue to stir.
4. Bring this to a boil and cook for 2 to 3 minutes Until the filling thickens.
5. Remove from the heat and add 1 cup of blueberries, butter, and lemon juice.
6. Stir until all is combined and let the filling cool.

Now it's time to roll out the pie crust. I rolled the pie crust between two pieces of wax paper to about 1/8-inch thick. Use a cookie cutter to cut 4-inch circles. Place one tablespoon of the blueberry filling in the middle, fold it over and crimp the edges with a fork.

Next, press a fork in the middle of each hand pie to create venting. Place them on a cookie sheet lined with parchment paper. Before baking, beat two egg whites and brush over the top of each one. Then, sprinkle sugar over the top.

Preheat your oven to 350 degrees and bake on center rack for 20 to 25 minutes until they are golden brown.

These little treats a perfect for breakfast, lunch, dinner, or just an anytime snack.

You might also like these Fresh Lemon Hand Pies

As always thanks for stopping by and I hope you enjoy it!

Thumbprint Cookies with Lemon Curd

Well, I hope you guys aren't tired of lemon recipes yet. I had some lemon curd leftover from the Fresh Lemon Hand Pies I made the other day. I needed to use it up so I made these simple thumbprint cookies with lemon curd filling.

These buttery little shortbread cookies are a true delight. They're so easy to make and can really be filled with any fruit filling.

Thumbprint Cookies with Lemon Curd: Ingredients

1-1/2 cup butter (Softened)

1 cup of sugar

1 teaspoon Vanilla extract or (maple syrup)

3 large eggs beaten

3 cups all-purpose flour

1/2 teaspoon salt

1/4 cup lemon curd or any fruit filling

2 or 3 tablespoons sugar to sprinkle after baking

Instructions:

1. With an electric or stand mixer, cream the butter, sugar, vanilla together.
2. Add the salt and flour one cup at a time and continue mixing on low speed.
3. Add the eggs one at a time, continue to mix until a dough forms.
4. Line a cookie sheet with parchment paper, roll the dough into balls, about 1-1/2 tablespoons.
5. Press the center of the ball to create a cavity, fill the cavity with the lemon curd or fruit. I used the tip of a teaspoon to fill them.
6. Bake at 350 degrees for 18 to 20 minutes sprinkle sugar over top while still hot. Place the cookies on a rack and let cool.

Tip: Did you know that maple syrup is a substitute for vanilla extract? 

I was in the process of making these and found that I was out of the vanilla extract so, I used the maple syrup. They turned out perfect.

I used a 1-1/2 tablespoon cookie scoop and then rolled them into balls. Press the dough back together if it splits when pressing with your thumb.

You can find the recipe for the lemon curd here:

Fresh Lemon Hand Pies

As always thanks for stopping by and I hope you enjoy it.

Easy Lemon Brownies

Every year my cousin Jimmy sends me a box of fresh lemons from his back yard in Arizona. So, I'm always making something lemony this time of the year. The first lemon recipe this year are these easy lemon brownies.

These are not your average store-bought lemons. The lemon on the right is store-bought and on the left is a lemon from Jimmy's back yard in Arizona.

So, how do you use up all of these lemons on steroids before they go bad? Well, first, you make as many of your favorite lemon recipes as you can.

You can squeeze fresh lemon juice and freeze it. I freeze about 1/2 cup at a time is a small freezer bag. It will last indefinitely in your freezer for any recipe or fresh lemonade all summer long.

Easy Lemon Brownies Ingredients

1 cup of sugar

1/2 cup salted butter (Softened)

2 large eggs

3 tablespoons fresh lemon juice

Zest of one lemon

1 cup all-purpose flour

1 teaspoon baking powder

Directions

1. In a large bowl, beat together the sugar, butter, and lemon zest until it is fluffy.
2. Add the eggs one at a time and continue mixing. Then add the 3 tablespoons of lemon juice.
3. Add the flour and baking powder, and continue to mix until all ingredients are combined.
4. Prepare an 8-inch x 8-inch baking pan with cooking spray.
5. Pour the batter into the pan and spread evenly 
6. Bake at 350 degrees for 20 to 25 minutes
7. Remove from the oven and let cool for 15 minutes.

While the brownies are cooling you can make the glaze for the top.

Easy Lemon Brownies Glaze

1 cup powdered sugar

2 Tablespoons of fresh lemon juice

zest of one lemon

Whisk all these ingredients together in a bowl until you have a nice creamy glaze.

Pour and spread the glaze over the top fo the brownies. Let these cool completely before cutting. These lemon brownies turned out to be nice and moist and oh! so lemony delicious, your family is going to love these for sure.

As always thanks for stopping by and I hope you enjoy it!

You may also like some of my other fresh lemon recipes:

Quick Easy Lemon BarsQuick Lemon Meringue PieGlazed Lemon Almond Biscotti

Thin Crisp Italian Pizzelles

Thin crisp Italian pizzelles, just the way that I like them. Growing up I thought that my grandmother invented the pizzelle. Truth be known the pizzelle originated in the Southern Region of Italy many years ago.

 These were always on the table for the Christmas and Easter Holidays. And, if you've ever been to an Italian wedding I'm sure you saw these on the cookie table.

There are so many different variations of pizzelles. You can make them, thin and crispy, soft and chewy, and in many different flavors. You can also shape them like a cone, or cannoli, or a bowl and fill them with your favorite filling.

Thin Crisp Italian Pizzelles: My Ingredients

6 large eggs
1 teaspoon Anise extract
4 teaspoons baking powder
2 teaspoons Vanilla
1 teaspoon Lemon extract
3-1/2 cups all-purpose flour
1 cup butter, oil or margarine (melted) (We use butter.)
1-1/2 cups sugar

Directions

1. Beat the eggs and sugar together, we use our KitchenAid Stand Mixer.
2. Add the cooled butter, margarine, or oil.
3. Now add the vanilla, lemon, and anise.
4. Last, add the flour and baking powder to the egg mixture.
5. Mix until the batter is stiff enough to be dropped by a spoon.

Here is the batter all ready to go. This recipe will make about 50 to 60 pizzelles depending on how many you eat while you're making them. If you don't want that many just cut the recipe in half. But trust me these won't last long.

Some people don't like the Anise flavoring. So, you can substitute lemon for the Anise, or any other flavor you like.  Such as, Almond, Vanilla, Orange, Rum, and the list goes on.

Now, it's time to make the Pizzelles. You'll need a Pizzelle Baker or Iron. Before making your cookies spray the top and bottom of the iron with a non-stick spray, or brush lightly with vegetable oil.

After the iron is heated, drop the batter by tablespoons onto each side. Close and clamp the iron for about 30 seconds or less depending on how you like them, light or darker.

Remove the cookies with a spatula and place them on a flat surface to cool. We store them in an airtight container to keep them nice and crisp.

 Pizzelles will last up to 2 weeks stored like this. But, I'm going to bet they are not going to last that long.

Rolled and Filled Pizzelles by Carmie and Jimmy

Carmie and Jimmy are my cousins, they also keep the old family traditions and recipes alive. Here they made one of the variations of pizzelles.

In their recipe, they used grated orange rind, orange juice, and vanilla as the flavoring. Carmie and Jimmy went one step further by rolling and filling the pizzelles.

Talk about a sweet treat. Don't those look mouth-watering? I assure you these too will not last long. You're family and friends will think you are a pastry chef.

Carmie used some 5/8 x 6-inch wood dowels to shape the pizzelles cannoli style. You'll want to do this while they're still hot off the iron. After rolled let them cool completely.

Carmie's Sweet Filling Ingredients

1 cup Crisco
2 cups of sugar
1-1/2 cups of warm water
1 cup butter softened
1 teaspoon of vanilla

Directions

1. Beat together the Crisco and butter, add the sugar a little at a time, continue beating until dissolved.
2. Add in the vanilla and continue mixing.
3. Add the warm water 1/4 cup at a time (make sure water is really warm)
4. Continue mixing until really smooth
5. Use a pastry bag to fill the rolled pizzelles.

Tip: If you don't have a pastry bag use a zip lock bag and snip off one corner. 

Thank you Carmie and Jimmy for the recipe and pictures of your rolled and filled pizzelles.

As always thanks for stopping by and I hope you enjoy it.

 I would like the hear if you have any different variations of Pizzelles, please let me know in the comment section.

O'Creme Pizzelle Roller/Krumkake Cone/Ice Cream Cone Mold, BeechwoodV3600 PREGO Pizzelle BakerKitchenAid KP26M1XNP 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - Nickel Pearl