In the United States, pineapple upside down cakes became popular in the mid-1920s after Dole Pineapple Company sponsored a contest for pineapple recipes. They received over 2,500 various submissions for the inverted pineapple cake and ran an advertisement about it, which increased the cake’s popularity.
There is no exact date when this cake was created but most signs point to the 1920s. The two earliest printings of this recipe found were in a 1924 Seattle charity cookbook under the name Pineapple Glacé and a 1925 women’s magazine in an full page ad for Gold Medal flour.
Combine all topping ingredients in bowl. Place 1 tablespoon topping mixture into each greased 1 1/4-inch deep muffin cup.
Combine flour, 1/2 cup brown sugar, baking powder, ginger, salt and baking soda in bowl. Add 1/4 cup butter, yogurt and egg; mix well.
Spoon batter over topping mixture in muffin cups. Bake 20-25 minutes or until tops are golden brown. Cool 3 minutes. Immediately turn onto serving plate.
Serve warm. Top with whipped cream and cherry, if desired.
Better Than Anything Cake – Also known as Better than Sex cake is a combination of rich ingredients produces a decadent, caramel-soaked cake that’s sure to be a hit!
Origin
Who knows the origin of this cake, better yet who cares. It’s great!!!
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13×9-inch pan. Cool 15 minutes.
Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.
Notes
The cake may stick to the wooden spoon handle while you’re using it to make the holes, so occasionally wipe off the handle.
The caramel topping will be easier to drizzle if it has been kept at room temperature. If refrigerated, spoon caramel into microwavable bowl; microwave uncovered on High about 15 seconds.
Instead of the toffee bits or chips, coarsely chop 5 bars (1.4 oz each) chocolate-covered English toffee candy, and sprinkle on top of the cake.
Tender, buttery shortbread cookies flecked with peppermint baking chips and dipped in chocolate. These peppermint shortbread cookies are a holiday favorite!
Originating in Scotland, the first printed shortbread recipe appeared in 1736, from a Scotswoman named Mrs. McLintock. But even before that, shortbread biscuits were widely associated with Christmas and Hogmanay (New Year’s Eve).
Curious person that I am, I have often wondered about the name shortbread? What’s short about it? And why is it associated with Scotland? Friends, I’m here to answer those burning questions for you!
Tender, buttery shortbread cookies flecked with peppermint baking chips and dipped in chocolate. These peppermint shortbread cookies are a holiday favorite!
2cupswhite or dark chocolate melting wafersor both
Instructions
In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl with a hand mixer), cream butter for 1 minute. Add powdered sugar and beat for 4 minutes on medium speed until pale and fluffy. Add extracts, mix until combined.
With mixing speed on low, add flour and salt. Mix until a few streaks of flour are left, then add baking chips and mix until combined.
Divide dough into two even portions. Place each portion of dough onto a large sheet of plastic wrap. Form a log 2 inches in diameter. Roll in plastic wrap and place in the refrigerator to chill for 2 hours or more.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mat.
Cut the logs into 1/4-inch thick slices. Place onto the prepared baking sheet. Bake for 12-14 minutes or until crisp on the edges. Remove from the oven and cool on the baking sheets for 3 minutes before transferring to a wire rack to cool completely.
Melt wafers in a double boiler or in a microwave-safe glass bowl. Dip or drizzle the cookies, sprinkle with additional baking chips, if desired. Allow chocolate to set before storing.
Samoa Bundt Cake – The Girl Scouts have nothing on us. Try this giant Samoa treat!
Origin
A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive donut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but these cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name “Bundt” and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.
Preheat oven to 350°. Generously grease a Bundt pan with butter, then sprinkle with flour.
Prepare cake mix according to package instructions. When the batter is ready, fold in 1/4 cup caramel and pour batter into prepared Bundt pan.
Bake until cake is golden and a toothpick inserted into the middle comes out clean, about 45 minutes. Let cool for 15 minutes in the pan, then run a butter knife around the edges of the pan and invert cake onto a cooling rack to cool completely.
Meanwhile, make ganache: Place chocolate chips in a large bowl. In a medium saucepan over medium heat, heat heavy cream. When the cream begins to simmer, remove from heat and pour over chocolate chips. Let sit for 5 minutes.
Pour most of the chocolate ganache over cooled Bundt cake, reserving about 1/3 cup ganache.
Sprinkle toasted coconut on top then press remaining toasted coconut around the sides of the cake. Drizzle remaining caramel over the cake then drizzle remaining ganache on top. Serve immediately.
Butterscotch is claimed to have been first named in 1817 in Doncaster, England by Samuel Parkinson. He had begun making the candy earlier under the name of buttery brittle toffee. The company that produced the candy received the Royal Seal of Approval for their highly demanded export.
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle.
Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheet.
Bake 10-12 minutes or until lightly browned. Remove to wire racks.
Crescent Cheese Danish are so simple to make, you will not believe it! I love recipes that are EASY! This is another recipe using crescent dinner rolls.
The origin of the Danish pastry is often ascribed to a strike amongst bakery workers in Denmark in 1850. The strike caused bakery owners to hire workers from abroad, among them several Austrian bakers, who brought along new baking traditions and pastry recipes.
Unroll the crescent rolls and separate into rectangles of dough using two triangle.
Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle light with sugar.
Slice crescent roll dough into 1 inch x 8 inch slices.
Gently lift dough slice and twist opposite ends in opposing directions into a loose rope.
Spiral the rope around itself to form a loose circle/spiral.
Place onto a cookie sheet lined with a parchment paper, spacing danishes about 2 inch apart.
Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary.
In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream.
Add a tablespoon of filling to each roll.
Lightly brush dough with melted butter.
Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown.
glaze
In a small bowl, stir together confectioners' sugar, milk and butter.
You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.
Notes
Optional: assorted jams and preserves or pie filling (raspberry, cherry, strawberry, apricot, blueberry, lemon, etc)
