Way Too Easy Pineapple Upside Down Cake

There's an episode of Desperate Housewives in which Gaby, known for having ordered Chinese takeout on Christmas, must bake a pineapple upside down cake for her husband, Carlos, to prove to him that she's not sneaking around behind his back to see her friend Bree, who is famous for her excellent cooking and baking.* (Of course, Gaby is sneaking around to see Bree, and ultimately Bree finds a way to rescue her with the pineapple upside down cake, leaving Carlos suspicious but baffled.) If you based your opinion on this episode, you'd think making a pineapple upside down cake was equivalent to singing the national anthem under water while chewing gum, or something. And granted, I've made some complicated pineapple upside down cakes, notably Emeril's, which involves using a cast iron pan both on the stove and in the oven. Emeril's cake is very decadent, and that's because there's enough butter in it to fell a water buffalo. So this recipe, which I just tried out a few days ago, wins over that one because it's 1) SUPER EASY and 2) has WAY less butter in it, and is still incredibly yummy.

In fact, I decided to call it "Way Too Easy Pineapple Upside Down Cake" because it's so fast and easy to make I'm probably going to be making it... a lot.

You will need:
1/2 a fresh pineapple, cut into slices or thin chunks
About 6 candied cherries, cut in halves
2-3 tablespoons of salted butter (you can use unsalted, but I like the flavor of salted better)
1/2 cup (or so) of brown sugar
1 cup of pineapple juice**
1 box of yellow cake mix
3 eggs (or however many your cake mix calls for)
1/2 cup of vegetable oil (or however much your cake mix calls for)

I used one 8 inch cake tin, but then I also made a bunch of cupcakes with what was left, so really you need to decide if you want one big cake or two smaller ones or what. Follow the directions on the box of cake mix to determine oven temperature and cook time.

I greased the cake tin with butter, which is not what I normally do with cakes (I usually go with nonstick spray), to make it just a little more golden.

In the bottom of your cake pan, evenly distribute small pieces of butter. Distribute the cherries around as you like for a colorful effect (I also really find them delicious in this cake, and it's odd because ordinarily I am not a fan). Place slices of pineapple evenly and as tightly as possible. If you are using a bigger cake tin than I did, you can probably fit rounds. I couldn't, so my slices were just random shapes. Sprinkle brown sugar evenly over everything. If you are doing cupcakes, it's the same process but smaller; a bit of butter, one cherry half in the center, pieces of pineapple around it, then brown sugar on top.

Using the pineapple juice instead of water, mix the cake mix. Pour into the pan, and bake. Once it's done baking, allow to sit for about five-ten minutes and then separate the edge of the cake from the tin using a butter knife. Put a plate on top like a lid. Holding the plate to the tin, flip over and ease the tin off the cake. Voila!
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* Want to see the clip of this sequence from the episode? Here it is:


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** You're substituting the water called for in the cake mix with pineapple juice, so check the box. I just bought a big bottle of it and we drank what was left over mixed with fizzy water or other juices (cranberry is nice) for a week.

Fried Fruit Pies

What makes this recipe really easy is that you don't make the pie crusts. You just use premade egg roll wrappers (won ton wrappers will be too small) you find in the refrigerated produce isle. Another advantage is you can make any kind of filling you want--savory or sweet. You can even use Nutella or jam (which if you are like us and seem to attract gifts of homemade jam like magnets attract iron, is very cool). I've included a recipe for peach compote, which is what I used as a filling the last time I made these.

You will need:

1 package of large egg roll wrappers
1 egg yolk
Filling; 3-4 tbsp per pie (see Peach Compote recipe below, or choose any jam, Nutella, etc.)
2 cups safflower or canola oil
3/4 cup powdered sugar

2 plates
soup spoon
a fork
a small bowl
a deep pan for frying
tongs
paper towels
a mesh strainer
plates for serving

Begin heating the oil in the pan on medium-high heat. To check if the oil is ready, drop a few grains of salt into it. If bubbles rise around the salt, it's ready.

Egg yolk can act as a glue for pie crusts (not just these), so break the yolk in the small bowl.

One plate is for stuffing and sealing your pies, one is for placing the pies as they leave the oil. On the second plate, put two sheets of paper towel to soak up oil. As you pile up the pies, you may want to add another layer of paper towel.

Use the soup spoon to put filling in the center of the egg roll wrapper--about 3 or 4 tablespoons in each. Fold the wrapper diagonally, using the fork to rub a thin layer of yolk along the edge. Then seal the two sides of the wrapper by pressing down with the fork along the edge--this will make a ridged design.

I stuff and seal all of the pies first, before frying, so I don't have boiling oil going while I do each one.

Place the pie in the oil--be careful not to create a splatter that could burn you. Allow to boil about 4 minutes. If the edges look browned, it's ready to flip. Using the tongs and perhaps a wooden spoon to help steady the pie, flip it over. The underside you have revealed should have bubbles in it and be browned. If you think it is undercooked, leave it until the other side is done, and flip again.

Remove the pie and place it on the plate with the paper towels. Continue until you have made as many pies as you require. To serve, place a pie on a plate and dust with powdered sugar by sifting the sugar through a mesh strainer.


For the Peach Compote:

2 peaches, skinned, pitted, and chopped finely (frozen work too)
1/2 cup of packed brown sugar
2 tbsp salted butter (if you use unsalted, add a pinch of salt)
1/2 tsp cinnamon
1/2 tsp ginger

chef's knife
cutting board
measuring cups & spoons
2 quart saucepot
wooden spoon

Place all of the ingredients in the saucepot on medium high heat. Cook, stirring occasionally, for about 15 minutes (or longer, if you reduce the heat).

This also makes a great waffle topping.

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If you try this recipe (or any of the other ones on this site), please post a comment and let me know how it turned out!

Complimentary Holiday Treats

I recently needed some meringues in order to make Nigella Lawson's Eton Mess recipe, so I called my mother in France and got her to dictate her recipe to me over the phone. Meringues use egg whites, so I wanted a second recipe that would allow me to use up the leftover yolks. She gave me her recipe for chocolate truffles. I had to experiment a little to get the oven temperature for the meringues right and of course I had to convert the measurements from grams to cups, etc., but these recipes are pretty close to my mother's originals. I also tweaked the truffles just a little by adding orange zest (you can remove it if you are not a fan), which I think my mother would approve of. So here are two recipes just in time for your holiday parties. Note that the meringues in my photo are slightly golden; if you set the oven to 175 (or at least no higher than 200) I think you'll avoid the browning. They also are just amorphous blobs because I was planning to crush them for Nigella's recipe--you can use a bag and frosting nib to make then into pretty shapes if you're serving them up as cookies.

For the Meringues, you will need:

4 egg whites (carefully separated so NO YOLK is present)
1 pinch salt
1 1/3 cups of powdered (AKA confectioner's) sugar
optional: 1 tsp grated lemon zest, or 1 tsp vanilla, or 1 tsp coconut extract, whichever you prefer (I would not combine these, however)

a metal or glass mixing bowl (NOT PLASTIC)
hand mixer
bag and nib with wide opening for shaping
parchment paper
nonstick cooking spray
cookie sheets

No cream of tartar necessary.

Preheat oven to 175 degrees.

Beat the egg whites with the salt until they make stiff peaks. Near the end, add the sugar a little at a time. The consistency should be thick. Add any flavoring at the end as well. Lay a piece of parchment paper over a cookie sheet, using nonstick cooking spray to seal it to the cookie sheet. Using the bag and nib, shape your meringues as you desire. Smaller is better for nice, dry meringues.

Put sheets of meringues into the oven and leave them in as long as possible (at least two hours). To give you an idea, French bakers turn off their ovens after they make their bread and let the meringues sit in them overnight to cook them. Check their color every 30 minutes or so--if they start to brown, turn the oven down.

Makes approximately 18 small meringues.

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For the Truffles, you will need:

3 1/2 cups of semi-sweet chocolate chips
4 egg yolks
about 11oz of butter (2/3 of a lb), softened
4 tbsps sour cream
1/2 cup of powdered (AKA confectioner's) sugar
1 tsp freshly grated orange zest
1/2 cup to 1 cup unsweetened cocoa powder

measuring cups and spoons
a large saucepot and a large pan OR a double boiler
a shallow bowl or soup dish
a normal dessert spoon
a plate

Melt the chocolate chips in the pot sitting in the pan with at least an inch and a half of water (or use the double boiler--I don't have one, and have always gone the MacGuyver route of pot-in-pan, but I imagine like most proper tools a double boiler makes this easier). Keep the heat on medium to medium low, as long as the chocolate is melting, as you don't want to overcook it. As soon as the chips are all melted, add the eggs, butter, sour cream, sugar, and zest. Mix thoroughly. A few little lumps are preferable to overcooking the chocolate, however, so remove from heat ASAP. Let cool and then refrigerate minimum 3 hours, up to overnight.

Put the cocoa in the shallow bowl, and using the dessert spoon, scoop out some chocolate. These will be extremely rich, so smaller amounts are better. Roll the chocolate between your palms. Warning: your hands will quickly get covered in gooey chocolate loveliness and you will be sorely tempted to lick your fingers--refrain, for hygenic reasons of course. (However, every so often I like to wash my hands again, and right before I do, I have a taste or two.) Once the chocolate is in the shape of a ball, drop into the cocoa powder and roll around until it is completely covered, and transfer to the plate.

Refrigerate again so the truffles will firm up. Makes about 60 truffles. Enjoy!

Soft Chocolate Chip Cookies

When I was pregnant, I made these cookies at least once a week, and I couldn't keep my hands off of them. I have more restraint now, for some reason, but they are still yummy. The whole grain oat flour is what makes them stay soft even after they cool--and it's healthy for you, too. The only thing is, I advise you to avoid the gluten-free version unless you need to use it for allergy reasons. I tried it once and it made things unpleasant for me, digestion-wise. If you do use it, don't indulge in more than one cookie at a time.

You will need:

1 1/2 cups of all purpose flour
3/4 cup of whole grain oat flour
1 tsp aluminum-free baking soda
1 tsp kosher salt (if it's not kosher, use 1/2 tsp)
2 sticks of softened margarine*, cut into pieces.
3/4 cup granulated white sugar
3/4 cup brown sugar, packed
2 tsp vanilla extract
2 eggs
2 cups semi-sweet chocolate chips

two mixing bowls
whisk
hand mixer
parchment paper
nonstick cooking spray
one or two cookie sheets
spatula
two small spoons

Preheat oven to 375 degrees.

Combine the flours, baking soda, and salt in one bowl. If the two bowls are of different sizes, use the smaller one for the dry ingredients. Also, as an aside, I would never purchase plastic mixing bowls, because the day will come when you need to beat egg whites in them, and plastic makes it nearly impossible to get egg whites to stiffen. So if you're thinking of purchasing some mixing bowls, go with metal (copper if you can afford it--best, once again, for egg whites) or pyrex.

Whisk to remove lumps--I always do this rather than sifting, which takes too long for me and also tires out my hand. Once you're satisfied that the lumps are gone, add the chocolate chips and mix.

With the hand mixer, beat the margarine, sugars, and vanilla extract until fully blended. Add the eggs, beating them in. The margarine gives this mixture a strange, grainy quality, as in the photo.Gradually add in the flour mixture, perhaps in 3 parts, or 4.

Spray the cookie sheet(s) with nonstick cooking spray and then line with parchment paper--this makes removing the cookies easy later, and clean up is that much quicker. Using the two spoons, scoop cookie dough and put it in large dollops (just under the size of a golf ball) onto the parchment paper, taking care to keep them apart. These will spread, and run into each other, if they are too close together.

Bake for 10 minutes (although you should probably set your timer for 8 minutes with the first batch since my oven may be different from yours). Cookies are done when they are a medium brown. Remove from the oven and allow to cool on the sheet for about 7-9 minutes. If you are working with a second cookie sheet you can put it in, and use the spatula to move the baked cookies from their sheet to a plate about a minute or two before the next batch is ready.

Makes about 20-25 cookies.
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* I use Blue Bonnet. I don't know whether Blue Bonnet is the best margarine to use, but I will say that between choosing butter and stick margarine, I would choose stick margarine every time. It just tastes better.