While I was baking my pineapple upside down cake the other day, I actually made a double batch of yellow cake batter. I wanted to experiment with a new idea for the cupcakes- bake them in ice cream cones.
It was fun and they turned out so much better than I expected!
If you decide to make them this way, make sure to not overfill the ice cream cones with the batter. Fill the out no more than 2/3 of the way:
You can see in the picture bellow when they bake they will rise considerably:
You can use the icing to finish them. Don’t they look just like ice cream???
The thing that surprised me the most was the fact that the ice cream cones held up their color. I thought for sure they will come out much darker, and was afraid they might actually burn.
Next time you are tying to do something new or different with your cupcakes, try baking them in ice cream cones. They’ve got approval from my little nephew!
My family loves my pine apple upside down cake. In fact it’s my dad’s favorite! So I baked one for his birthday not too long ago. It is extremely easy to make and I promise your family will love it.
To make the pine apple upside down cake you will need:
a box of your favorite yellow cake mix along with all the ingredients needed to make the batter, you can find those on the box
1 can of pine apple rings
4 oz of butter
2/3 cup of brown sugar (light or dark, depends on your preference). You might need more (or less) brown sugar- depending on the size of your pan
About a dozen+1 of maraschino cherries (if you use the same cake pan as I do)
a 13 inch in diameter cake board or serving plate
About the cake pan.
To make my apple upside down cake I use Wilton’s Viennese Swirl Pan. Unfortunately they no longer make this pan. I bought mine from my good friends at Chocolate Belles long time ago. I just saw there are two Viennese Swirl Pans available, I think they might have very limited stock of these pans. To make your cake you can use any round cake pan, or even your cast iron skillet. Make sure your pan is about 12 inches in diameter to be able to arrange your pine apple as shown in the pictures bellow.
Steps
Cut 6 pineapple rings in halves, reserve one ring for the center of your cake.
Make your yellow cake batter. Just follow the recipe on the box.
Meanwhile melt your butter. Spray the wall of your cake pan with a cooking spray, pour and spread the melted butter evenly in the bottom of your cake pan. Sprinkle evenly the bottom of your cake pan with brown sugar. Make sure that the entire bottom of the pan is covered with brown sugar, it will help to release the cake from the pan.
Arrange you pineapple pieces and cherries on the bottom of your cake pan by placing a whole ring in the center, and the halves around – see the picture bellow.
Pour your batter gently over the pineapples, making sure to cover all pineapples. Tap the cake pan gently to release any air bubbles.
Bake in the preheated oven to 325℉ for about 35 to 40 minutes. At 35 minutes insert a wooden toothpick in the middle, if it comes out clean your cake is done.
Let it cool for about 20 minutes before flipping it over on a round cake board or plate (about 13 inch in diameter).
You can split your cake in half (horizontally) to fill it with a freshly whipped cream. Otherwise cut into portions and serve with a generous spoonful of freshly whipped cream. Enjoy!
It all started when my sister Christine, suggested that I participate in a contest at Real Women of Philadelphia. Unaware what exactly this contest was about, I signed up, created my profile and made a video to submit it along with my recipe (see bellow). Right from the beginning I managed not to notice one “little” detail, the ongoing contest is not only about the prize of $25,000, it is also sort of a casting competition as well. It was there, right in front of my eyes in bold print- The Casting Competition!
I love the idea behind the contest, but as you can probably tell from the video bellow I was petrified to be in it. That’s before I knew it was a “casting call” contest. I can’t imagine how scared would I be now! So I decided that the bellow recipe will be my only submission to RWOP contest.
However the entire experience inspired me to do more videos and recipes for this website- so please, join my mailing list if you don’t want to miss any recipes. Due to the warm feedback I received on Facebook, I am very encouraged to more videos and share with you my recipes. Some of you I know, some of you know my husband and I thank you all very much. It turns out that some of you are great cooks as well. Every one of you deserves to be mentioned by name.
Sabrina, as a working mom, you have to juggle lots of things! Thank you for the “like” over at Facebook!
Thank you Chuck, I will be visiting your website to see what’s “cookin” in your part of the country.
Last by not least a huge thank you to Lynne, Diane, Doris (please stay cool down in FL), Mary Lou and Lonnie.
So without any further ado here is my….
Philadelphia Cheese And Chicken Quesadilla
If you ever end up with left over chicken (rotisserie, roasted or just about any chicken) this is a quick and easy recipe to make delicious appetizer or a snack.
2 cup(s) of Kraft Shredded Cheddar Or Mixed Cheese
3 tbsp. of Chopped Jalapeno Pepper
1/2 cup(s) of Cherry Tomatoes (Cut into quarters)
6 10 inch Flour Tortillas
Steps
In a large mixing bowl mix the chicken, PHILADELPHIA cream cheese, 1 cup of kraft shredded cheddar, salsa, goat cheese and about half of Jalapeno peppers.
Spray a 10 inch (or bigger) skillet with a cooking spray and cook your tortilla in the skillet until lightly golden brown on one side, for about 3 minutes on medium high heat. Set the tortilla aside.
Take another tortilla and spread evenly about 1/3 of the mix you made.
Spray your preheated skillet with cooking spray, place the filled tortilla inside the skillet.
Cover the filled tortilla in the skillet with the one you cooked earlier (brown side up) and cook it for about 3 minutes.
To finish it, sprinkle the top of your casadia with 1/3 of the shredded cheddar, some jalapenos (adjust to taste) and 1/3 of cherry tomatoes. Bake in the oven at 400 degrees for about 4-6 minutes.
Repeat steps 2 through 6 to make additional (two) quesadilla.
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