Posts Tagged ‘cakes’

Pineapple Upside-Down Pancakes

April 28, 2012

Breakfast is most likely the meal I make the least. Five days a week I am running out the door with a coffee and a granola bar, then on the other two we are generally headed to our local spots for something a bit more substantial like a quiche or some eggs.

So, it is rare that we stay in and I make something more than a bagel. But, when I saw this recipe it looked intriguing and simple enough that I wouldn’t have to spend my Friday night buying the relevant ingredients. The basics we all have (flour, etc.), and hopefully rum falls within that list for most of us as well. The only “special” ingredient was sliced pineapples, which fortunately can be bought in an can at anytime and stored in your pantry for this special occasion.

The result is not only incredibly tasty (and not too sweet as I had feared) but also beautiful. The pineapple soaked in rum, cinnamon and brown sugar has such a comforting quality, and the texture is the perfect contrast to the fluffy pancakes. And, if you have little ones around (like I did the week following this recipe’s debut), you can add some cherries for eyes and cut the pineapple in half for a mouth. My nephews thought they were the coolest pancakes they had ever seen.

So, stock your pantry with a few cans of pineapples and stay in one Saturday and Sunday to make this crowd pleaser. You will look like a star with little effort, and your belly will thank you. Thanks to Bon Appetit for this recipe!

PINEAPPLE UPSIDE-DOWN CAKES

Makes 8 pancakes
Pineapple:

1 tablespoon unsalted butter
1 cinnamon stick, broken in half
1 large pineapple, peeled, cut into eight 1/2″ rounds, cored
3/4 cup dark rum
1/4 cup (packed) dark brown sugar

Pancakes:

1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
Nonstick vegetable oil spray

PREPARATION
Pineapple:

Melt butter with cinnamon stick in a large heavy skillet over medium heat. Cook until butter begins to brown, about 2 minutes. Add pineapple slices; cook until light golden brown, 4–5 minutes per side. Remove skillet from heat; add rum and brown sugar. Cook over medium-high heat until juices are thick and syrupy. Transfer pineapple to a plate; let cool. Reserve syrup.

Pancakes:

Preheat oven to 325°. Set a wire rack on a rimmed baking sheet. Whisk first 4 ingredients in a large bowl. Add buttermilk and next 3 ingredients; whisk until smooth.
Heat a griddle or large heavy skillet over medium heat. Lightly coat with nonstick spray. Working in batches, pour batter by 1/4-cupfuls onto griddle. Cook each pan- cake until golden brown and bubbles form on top, about 2 minutes. Top each pancake with a pineapple ring. Flip; cook until pancake is golden brown, about 2 minutes. Place pancakes on prepared rack and bake in oven until cooked through, about 5 minutes.
Rewarm reserved pineapple syrup. Divide pancakes among plates; drizzle with pineapple syrup.

Molten Chocolate-Espresso Cakes

June 21, 2010

The dessert I probably get asked to make most often are my brownies. And now, my coworker (who is 6 months pregnant) is craving them constantly (in addition to her husband who eats the leftovers she brings home).

I am convinced the reason the brownies are so fantastic is because they have coffee in them (and a whole lot of chocolate!). So, when I saw this recipe in my Martha Stewart cookbook, I thought it might work for her next fix.

These are incredibly easy to make – literally take as long as cookies. And what is great about them, is you can make them in advance and serve them for company – just sift powdered sugar on top and add a sprig of mint, melt raspberries and sugar to make a sauce to pour over top, serve with a scoop of ice cream, etc. There are so many options. But no matter how you dress them up, you can guarantee they will be heavenly.

I didn’t eat them right out of the oven (but I bet they were amazing), although once they are room temperature, they have almost a mousse-like filling that will satisfy any sweet tooth.

Enjoy, Chocolate Lovers!

MOLTEN CHOCOLATE-ESPRESSO CAKES
Makes 6

4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
1 tablespoon instant espresso or coffee powder/crystals
1 teaspoon pure vanilla extract

Preheat oven to 400 degrees. Brush 6 cups of a standard muffin tin with butter, and dust with sugar; tap out excess. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Let chocolate cool.

Whisk together flour, espresso/coffee powder, and salt. With an electric mixer on medium-high, beat butter and sugar until light and fluffy. And eggs one at a time, mixing until completely incorporated after each. Add flour mixture, and beat until combined. Beat in vanilla and chocolate.

Spoon batter into prepared cups, dividing evenly. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Transfer to a wire rack to cool at least 10 minutes before turning out cakes.

Heavenly Hots

February 14, 2010

Hi, this is Sarah’s husband, Rob, guest blogging today. It’s Valentines Day, and I have been wanting to make this pancake recipe from the NY Times Sunday Magazine for a few weeks. They are called “heavenly hots” and are smaller, lighter and tastier than the gut bombs that pancakes tend to be. They come from the Bridge Creek restaurant in Berkeley, California. Some tips, again courtesy the NY Times magazine: Don’t cook them all the way through… be careful while flipping, and you need to let the dough sit and chill overnight, so if you want ‘em Sunday, start Saturday.
4 large eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
4 tblspoons cake flour (I used regular all-purpose flour.)
2 cups sour cream
3 tablespoons sugar
Crisco for greasing the griddle.

1) Whisk together everything except the vegetable shortening in a large bowl or blender. Chill the batter overnight. Will keep for a week.

2) The next day, heat up the skillet or griddle over med heat, lightly coat with shortening. Drop small spoonfuls (3/4-1 tablespoon) on the griddle, you want a cake less than 3 inches in diameter – think silver dollar sized cakes). When a few bubbles form, flip em, but good luck.. might take a few practice runs. Don’t overdo them, you want the interior creamy. Serve with butter, syrup or honey. Original article is here.


Follow

Get every new post delivered to your Inbox.

%d bloggers like this: