I noticed today that either I did not cook the cupcakes long enough or that the brown sugar/butter sauce dissolved some of the cupcake. So probably the easiest way to make these is to make the cupcakes first and then either use a fork to poke holes in the top of the cupcake and drizzle the sauce over the top.. Or just ice them with a vanilla frosting and put a piece of pineapple on top.
Tuesday, November 10, 2009
Pineapple Right Side Up Cupcakes
Okay, I made these yesterday and they came out pretty good, but I have to think about how to make these better. I used a pineapple cake mix. Generally, on the side there is a recipe for pineapple upside down cake. So, to make these cupcakes, I took the butter and brown sugar mixture on that recipe, but melted them together on the stove in a pan. Make the cake mix as directed. I use the leftover pineapple juice from the canned pineapple instead of water. In a large can of pineapple, I got a cup of juice. It gives the cake more pineapple flavor.
I filled the cupcake liners too full of the cake batter so that when they baked the sauce on top went everywhere! I am thinking that the next time I make it, I am going to put the butter/brown sugar sauce in the middle of the cupcakes instead of on top. Also, I have to mention that if you put the sauce on top, you need to take these out of the pan, as quickly as possible but definitely before they totally cool or they will stick in the pan.
Doug says they are really good and I have to tell you they smelled amazing when cooking! So, try them and see! If you are having an issue, feel free to leave a comment or email me.
Saturday, November 7, 2009
A New Idea
I am working on an idea to make Pineapple right side up cupcakes. My first try is tomorrow, I have a couple of great ideas on how to do this. I will post after I am done making them to explain how I worked it... Should be interesting!
Wednesday, October 28, 2009
Classic Pizza Sauce
According to this recipe, it makes enough for 5 pizzas. Also onions are left out of the original recipe, so I did not omit them. I have made this sauce and it is really good. I am not a spicy pizza sauce lover, so you can omit the red pepper flake and not hurt this one bit, I did and it turned out so well. Personally, when I made this pizza for the first time, I omitted any toppings so I could taste the dough and sauce together.
Ingredients:
One 28 ounce can reduced sodium crushed tomatoes ( see note)
3 tablespoons olive oil
1 tablespoon sugar
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
Up to 1/2 teaspoon read pepper flakes, optional
1 garlic clove, minced
Ingredients:
1.) Mix the tomatoes, olive oil, sugar, basil, oregano, salt, red pepper flakes, and garlic in a large sauce pan set over medium-high heat. Bring to a simmer, stirring occasionally.
2.) Set the lid askew, reduce heat to low, and simmer slowly, stirring occasionally, until tomatoes have broken down into a somewhat thickened sauce, about 30 minutes. Cool for 10 minutes before using, or store covered, in a plastic container in the refrigerator for three days. The best way to get sauce on a stretched dough is to use a ladle; spoon the sauce into the middle of the crust, then use the back of the ladle to spread the sauce evenly over the crust.
NOTE:
The quality of the tomatoes will directly affect the quality of the sauce. DO a taste test sometime to discover a brand with true tomato taste without too much salt or acid.
Ingredients:
One 28 ounce can reduced sodium crushed tomatoes ( see note)
3 tablespoons olive oil
1 tablespoon sugar
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
Up to 1/2 teaspoon read pepper flakes, optional
1 garlic clove, minced
Ingredients:
1.) Mix the tomatoes, olive oil, sugar, basil, oregano, salt, red pepper flakes, and garlic in a large sauce pan set over medium-high heat. Bring to a simmer, stirring occasionally.
2.) Set the lid askew, reduce heat to low, and simmer slowly, stirring occasionally, until tomatoes have broken down into a somewhat thickened sauce, about 30 minutes. Cool for 10 minutes before using, or store covered, in a plastic container in the refrigerator for three days. The best way to get sauce on a stretched dough is to use a ladle; spoon the sauce into the middle of the crust, then use the back of the ladle to spread the sauce evenly over the crust.
NOTE:
The quality of the tomatoes will directly affect the quality of the sauce. DO a taste test sometime to discover a brand with true tomato taste without too much salt or acid.
Tuesday, October 27, 2009
Classic Pizza Dough
This recipe makes one (1) pizza. So, if you are wanting to make multiple pizzas you need to make multiple batches of this recipe. It is pretty simple, however water temperature is IMPORTANT here.
Ingredients:
2/3 cup lukewarm water (between 105 and 115 degrees Fahrenheit) - This is extremely important!
1 1/2 teaspoon active dry yeast (see Note)
1/2 teaspoon sugar
1/2 teaspoon salt
1 cup bread flour
1 cup all-purpose four , plus additional for dusting
Vegetable oil or non stick spray
Instructions:
1.) A mixing bowl or the bowl to a stand mixer can often be quite cool- and thus a detriment to the yeast. If yours feels cool to the touch, fill it first with some warm tap water, drain it, and dry it thoroughly. Then stir in the water, yeast, sugar, and salt together in the bowl just until everything is dissolved. Set aside at room temperature for 5 minutes to make sure the mixture bubbles or foams. If it doesn't, either the yeast expired or the water was not the right temperature. Throw the mixture out and start again.
2.) If working by hand: Stir in both flours with a wooden spoon to make a soft dough. Sprinkle a clean, dry work surface with a light coating of all-purpose flour; turn the dough out onto it, and knead for 8 minutes by pulling the mass with one hand while twisting it with the other, all the while digging the heel of your twisting hand into the dough. After every two or three push/twist/dig actions, rearrange the dough by folding it onto itself. If the dough is sticking to your hands, add a little more all-purpose flour, no more than a tablespoon or so, then continue kneading until smooth and elastic.
If working with a stand mixer: Add both flours, attach the dough hook, and beat at medium speed until soft dough forms. Continue beating, adding more all-purpose flour in one tablespoon increments if the dough gets sticky, until the mixture is oft and elastic, about 6 minutes.
3.) Wipe a clean large bowl with a bit of cooking oil on a paper towel; or spray it with non stick pray. Place the dough in the prepared bowl, turning the dough so all sides are coated with oil and cover the bowl with plastic wrap. Set aside in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Shape dough according to shape of pan you are using.
NOTE:
Active dry yeast can be stored in the freezer for up to 1 year to preserve its freshness.
I made this dough with a stand mixer and not by hand. Easier yet is to go to your favorite pizza joint and see if they will sell you a dough or go to the grocery store and see if they have dough in the deli department. I know that Publix did in Florida.
Ingredients:
2/3 cup lukewarm water (between 105 and 115 degrees Fahrenheit) - This is extremely important!
1 1/2 teaspoon active dry yeast (see Note)
1/2 teaspoon sugar
1/2 teaspoon salt
1 cup bread flour
1 cup all-purpose four , plus additional for dusting
Vegetable oil or non stick spray
Instructions:
1.) A mixing bowl or the bowl to a stand mixer can often be quite cool- and thus a detriment to the yeast. If yours feels cool to the touch, fill it first with some warm tap water, drain it, and dry it thoroughly. Then stir in the water, yeast, sugar, and salt together in the bowl just until everything is dissolved. Set aside at room temperature for 5 minutes to make sure the mixture bubbles or foams. If it doesn't, either the yeast expired or the water was not the right temperature. Throw the mixture out and start again.
2.) If working by hand: Stir in both flours with a wooden spoon to make a soft dough. Sprinkle a clean, dry work surface with a light coating of all-purpose flour; turn the dough out onto it, and knead for 8 minutes by pulling the mass with one hand while twisting it with the other, all the while digging the heel of your twisting hand into the dough. After every two or three push/twist/dig actions, rearrange the dough by folding it onto itself. If the dough is sticking to your hands, add a little more all-purpose flour, no more than a tablespoon or so, then continue kneading until smooth and elastic.
If working with a stand mixer: Add both flours, attach the dough hook, and beat at medium speed until soft dough forms. Continue beating, adding more all-purpose flour in one tablespoon increments if the dough gets sticky, until the mixture is oft and elastic, about 6 minutes.
3.) Wipe a clean large bowl with a bit of cooking oil on a paper towel; or spray it with non stick pray. Place the dough in the prepared bowl, turning the dough so all sides are coated with oil and cover the bowl with plastic wrap. Set aside in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Shape dough according to shape of pan you are using.
NOTE:
Active dry yeast can be stored in the freezer for up to 1 year to preserve its freshness.
I made this dough with a stand mixer and not by hand. Easier yet is to go to your favorite pizza joint and see if they will sell you a dough or go to the grocery store and see if they have dough in the deli department. I know that Publix did in Florida.
Sunday, October 25, 2009
Reading Jule & Julia
I have never been one to just 'jump on bandwagons' as it were. I have always enjoyed doing my own thing. But I gave in this time because I want to see the movie Julie & Julia. So, because of that, I wanted to read the book before I saw the movie. I think that sometimes when I find a book because of a movie, I have predisposed notions of the characters because of the movie. I will give you an example. James Bond. Ian Flemming wrote the James Bond books way before the movies were even thought about. But now depending on the book I am reading, in my mind I see either Sean Connery or Roger Moore as James Bond in that book. There is nothing wrong with it per say, but I feel that it kind of inhibits my imagination.
I love to read because I can imagine what characters look like based on their descriptions and places too. If I have seen the movie, I find that as I read I have the movie running through my head. Again, nothing wrong with that. I just like to stretch my imagination a little.
It is the same with cooking. Some cookbooks have glossy pictures of every recipe in them. While it is nice to look at, I find that people tend to go by what the picture looks like rather than what the recipe turned out as. See, those pictures were set up by professional food stylist. They are supposed to look absolutely perfect. But as well all know, cooking is not about perfection in pictures, it is about perfection on the plate.
Yes, we eat with our eyes first, as the saying goes. However, we also eat with the sense of smell. How many of us have eaten something that looked horrible but smelled divine? Then when you tasted it, it seemed to taste of heaven? I know I have on a lot of occasions, sometimes things that I have made myself.
As a home cook, I think that nothing has to be picture perfect. If your cake leans a bit, who cares? As long as it tastes good. No one is grading you. This my friends is the hardest lesson to learn for me. I am one person who wanted everything perfect. Sometimes, perfect is in the eye of the beholder.
I don't see myself as a chef.. I am a cook. This book is inspiring me to possibly do something similar, although less French. LOL. I am going to have to ponder this feeling.
I love to read because I can imagine what characters look like based on their descriptions and places too. If I have seen the movie, I find that as I read I have the movie running through my head. Again, nothing wrong with that. I just like to stretch my imagination a little.
It is the same with cooking. Some cookbooks have glossy pictures of every recipe in them. While it is nice to look at, I find that people tend to go by what the picture looks like rather than what the recipe turned out as. See, those pictures were set up by professional food stylist. They are supposed to look absolutely perfect. But as well all know, cooking is not about perfection in pictures, it is about perfection on the plate.
Yes, we eat with our eyes first, as the saying goes. However, we also eat with the sense of smell. How many of us have eaten something that looked horrible but smelled divine? Then when you tasted it, it seemed to taste of heaven? I know I have on a lot of occasions, sometimes things that I have made myself.
As a home cook, I think that nothing has to be picture perfect. If your cake leans a bit, who cares? As long as it tastes good. No one is grading you. This my friends is the hardest lesson to learn for me. I am one person who wanted everything perfect. Sometimes, perfect is in the eye of the beholder.
I don't see myself as a chef.. I am a cook. This book is inspiring me to possibly do something similar, although less French. LOL. I am going to have to ponder this feeling.
Saturday, October 24, 2009
Looking For Gourmet, I Am Not Your Girl!
As some of you might have noticed, I am not a gourmet cook. I never will be. I have issues with art work on a plate. If you are sitting down to eat something, then there should be something on the plate to eat! No seriously, I have never been a gourmet kind of person. I think that it mostly comes from growing up with a single parent in Florida. I mean my mom was not gourmet, or maybe she was and I did not know it at the time.
I find that I tend to gravitate to food that is real, simple, good, and that tastes great! I am not knocking French food at all , I have never had real gourmet food. Mainly because I am allergic to onions. Everything in French cooking has onions. So, I either leave them out of the recipe that I am making or just stay away from that food.
I am sure that there are some things in French cooking I could have if I was willing to try. I think that right now, I am not really willing to try just yet. I am enjoying my foray into country cooking and Italian cooking. Both which I can relate to on an emotional level. I have never been a food snob or what they call a 'foodie'. I love diner food. I love bar food.
I am just not into the high concept food. I mean it looks wonderful on the plate, but in some cases, there is not enough! If I am hungry, I want to eat! I don't want to eat something then have to go home and make something else to eat.
I think that this is one of the reasons why I am not culinary school material. Maybe I am a food snob, but only in my own snobbery. I think that if I am going to cook for people then they should be so full that the mere thought of food will make them sick! Okay, maybe not that full, cause I have been there a few times and I know how uncomfortable that is.
I think that the worst thing in the world is to make dinner for someone or some people and to have even just one person go home hungry is a tragedy. I mean really. If I went to a place where I ate my whole dinner and was still hungry afterwards, I would never ever set foot in that place again. Seriously. Why spend money to go home hungry and end up eating at home?
This is just me though... I am one person. Tell me what kinds of food you like...
I find that I tend to gravitate to food that is real, simple, good, and that tastes great! I am not knocking French food at all , I have never had real gourmet food. Mainly because I am allergic to onions. Everything in French cooking has onions. So, I either leave them out of the recipe that I am making or just stay away from that food.
I am sure that there are some things in French cooking I could have if I was willing to try. I think that right now, I am not really willing to try just yet. I am enjoying my foray into country cooking and Italian cooking. Both which I can relate to on an emotional level. I have never been a food snob or what they call a 'foodie'. I love diner food. I love bar food.
I am just not into the high concept food. I mean it looks wonderful on the plate, but in some cases, there is not enough! If I am hungry, I want to eat! I don't want to eat something then have to go home and make something else to eat.
I think that this is one of the reasons why I am not culinary school material. Maybe I am a food snob, but only in my own snobbery. I think that if I am going to cook for people then they should be so full that the mere thought of food will make them sick! Okay, maybe not that full, cause I have been there a few times and I know how uncomfortable that is.
I think that the worst thing in the world is to make dinner for someone or some people and to have even just one person go home hungry is a tragedy. I mean really. If I went to a place where I ate my whole dinner and was still hungry afterwards, I would never ever set foot in that place again. Seriously. Why spend money to go home hungry and end up eating at home?
This is just me though... I am one person. Tell me what kinds of food you like...
Tuesday, September 29, 2009
Hello Foodies, It Has Been A While
I have been away for a while. Food lately has taken a backseat to school and LIFE. I have not cooked much and we have been not really going anywhere either. Today I went to Panera Bread and it was so good as usual. I had my usual sandwich which is the smokehouse turkey panini. I also had a classic salad with balsalmic vinegrette dressing. So very good. I am going to maybe make fried chicken for dinner this weekend. Which I almost have perfected.
I love food and I love cooking. I have missed it these past few months. So here is to cooking more often! I am hoping to make another pizza soon and I need to grab my book with the recipes. So I will catch ya'all later! Ciao!
I love food and I love cooking. I have missed it these past few months. So here is to cooking more often! I am hoping to make another pizza soon and I need to grab my book with the recipes. So I will catch ya'all later! Ciao!
Friday, July 17, 2009
Hey Y'all
The pizza was good. The only issue was that the cheese got a little bit too brown on top. But the sauce was terrific and the crust recipe for the basic crust was good, I will get those here soon. Lately I have been eating a lot of prepared foods and not really been cooking all that much. I miss it a little and will have to get back to cooking soon.
I have had some great food out lately. We went to a Japanese Steakhouse that was so tremendously good. The atmosphere is not up there with a more expensive place. I don't need atmoshpere as long as the food is really good. The chicken that I had was a little dry, but other than that it was really good.
I have found a local place near me that is like a diner, but kind of different. All the food is handmade, including the biscuits. So good! I have met the owner and when I was in on Tuesday, she let me try her bread pudding. I am not a bread pudding fan, but I loved this!! OMG, it was heaven!!
When go next time I will see if I remember to take my camera and take some pictures of the food. Doug had Yankee pot roast with veggies. The portion was HUGE and the meat was fork tender in a wonderful brown gravy with tender potatoes and carrots. I am drooling just thinking about it! So, go out into your local area and try someplace that you have never tried before, you never know, you might have just found a new favorite place!!
I have had some great food out lately. We went to a Japanese Steakhouse that was so tremendously good. The atmosphere is not up there with a more expensive place. I don't need atmoshpere as long as the food is really good. The chicken that I had was a little dry, but other than that it was really good.
I have found a local place near me that is like a diner, but kind of different. All the food is handmade, including the biscuits. So good! I have met the owner and when I was in on Tuesday, she let me try her bread pudding. I am not a bread pudding fan, but I loved this!! OMG, it was heaven!!
When go next time I will see if I remember to take my camera and take some pictures of the food. Doug had Yankee pot roast with veggies. The portion was HUGE and the meat was fork tender in a wonderful brown gravy with tender potatoes and carrots. I am drooling just thinking about it! So, go out into your local area and try someplace that you have never tried before, you never know, you might have just found a new favorite place!!
Monday, June 22, 2009
Pizza Time!!
Image by Aaron Landry via Flickr
Reblog this post [with Tuesday, January 20, 2009
Pulled Pork...
I add the BBQ sauce that I made to this to make wonderful BBQ pulled pork sandwiches... This is a set it and forget it recipe. You can use any seasonings that you like on the pork.
Ingredients:
Medium to large pork roast ( it has to fit into your crock pot!)
Garlic seasoning ( I use granulated garlic)
Salt
Pepper
TIP: I use all the seasons that I like. Do not use a lot of salt because later you will be adding BBQ sauce to this.
Directions:
Put pork roast into crock pot already seasoned. Set on low. Do not add water or any liquid, as the pork cooks it will release liquid. I cooked mine for 8 hours and it was fall apart tender. After 8 hours check to make sure the pork is cooked through and remove from crock pot if it is. Place roast on cutting board to cool slightly. Dump liquid out of crock pot and set back on the counter, you will still need it.
Take the bones out of the roast if there are any, take two forks and start using them to pull the roast apart. It should look like it has been shredded. As the you finish the pieces, put them back into the crock pot to keep warm. When finished with the roast, add some BBQ sauce and stir , when the sauce is completely stirred in, add more to your preference.
When enough BBQ sauce has been added, put lid on but so that the steam escapes... Let warm through for about 20 - 30 minutes. Put on buns and serve.
Ingredients:
Medium to large pork roast ( it has to fit into your crock pot!)
Garlic seasoning ( I use granulated garlic)
Salt
Pepper
TIP: I use all the seasons that I like. Do not use a lot of salt because later you will be adding BBQ sauce to this.
Directions:
Put pork roast into crock pot already seasoned. Set on low. Do not add water or any liquid, as the pork cooks it will release liquid. I cooked mine for 8 hours and it was fall apart tender. After 8 hours check to make sure the pork is cooked through and remove from crock pot if it is. Place roast on cutting board to cool slightly. Dump liquid out of crock pot and set back on the counter, you will still need it.
Take the bones out of the roast if there are any, take two forks and start using them to pull the roast apart. It should look like it has been shredded. As the you finish the pieces, put them back into the crock pot to keep warm. When finished with the roast, add some BBQ sauce and stir , when the sauce is completely stirred in, add more to your preference.
When enough BBQ sauce has been added, put lid on but so that the steam escapes... Let warm through for about 20 - 30 minutes. Put on buns and serve.
Saturday, January 17, 2009
My BBQ Sauce
I don't like a lot of the BBQ sauces on the market today, so it forced me to make my own. This sauce you can make as sweet or tart as you want.
Ingredients:
46 ounces of ketchup ( about 6 cups)
1 box of light brown sugar ( about 4 cups)
Vinegar to taste
Worcestershire to taste
Salt to taste
Directions:
Mix all ingredients into a bowl well, let sit to come together. Put into another container and refrigerate.
Ingredients:
46 ounces of ketchup ( about 6 cups)
1 box of light brown sugar ( about 4 cups)
Vinegar to taste
Worcestershire to taste
Salt to taste
Directions:
Mix all ingredients into a bowl well, let sit to come together. Put into another container and refrigerate.
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