Pineapple Upside-Down Cake

Happy Mother's Day!!

 

I have been pretty busy lately. I actually think I say that every post when it's been some time since I have written anything. I know I have to do better, because I really do enjoy this.

Hah, so get ready for my excuses... I have a J.o.B :) I'm assistant to the pastry chef. I'm done with training so I have a set schedule. It's casual work hours, but it's great for me at the moment. It's nice being back in the kitchen, whipping up some sweet desserts. I loving the job so far. I had a hard time my last job in Australia, it was so stressful.

 

Anywho today I made my mom, an Pineapple Upside Down for Mother's Day.

I ran out of cherries, because I used some in a marshmallow order. So I just cut some in half just to make sure every center at least has a cherry. In the original recipe, you are suppose to 1/4 pineapple juice. I did not, I used it all!! It was a mistake originally but it's one I will keep on making. I loved how moist the cake is and it does soak up the brown sugary goodness anyway.

It's pretty delicious. I'm even eating another slice as I am writing this. Good thing I'm not counting how much I had today. The only thing I will do next time is make two cakes.

Pineapple Upside-Down Cake 
(recipe via Southern Living) 

 
1/4 cup butter
2/3 cup firmly packed light or dark brown sugar
1 (20-ounce) can pineapple slices, undrained
9 maraschino cherries (i ran out so I cut them in half)
2 large eggs, separated
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder

Melt butter in a 9'' cast-iron skillet. Spread brown sugar around the bottom of the skillet evenly. Drain pineapple, reserving the juice; set juice aside. Arrange pineapple in the bottom of the skillet on top of the brown sugar mixture. Place cherries in the center of the pineapple rings.

Beat egg yolks at medium speed until thick. Gradually add sugar, beating well.

Heat reserved pineapple juice in a saucepan over low heat. Slowly add juice mixture to the yolk mixture, beating until blended.

Combine dry ingredients together; add them to the yolk mixture, beating at low speed until blended.

Beat egg whites in a separate bowl until stiff peaks form. Fold egg whites into the batter. Pour batter into skillet; spreading evenly.

Bake at 325°F for 45-50 mins. Cool cake in skillet for 30 mins. Invert cake onto a serving plate.

Key Lime Pie

 Happy Easter!!

I really slept the day away. Until a couple of minutes ago, where I started freaking out that it's almost 8pm and I haven't even posted today. My sleep schedule is bonkers! I know that's nothing new because I commonly talk about it.

My grandma made dinner today, and I missed that. She saved me a plate of all my favorite Southern goodies, like her famous macaroni & cheese. So I'll be saving that when it's time to watch Game of Thrones tonight.

just as yummy naked

Besides all of that. I made Key Lime Pie. I made this at night because I had such a killer sweet tooth. So forgive me for the terrible lighting. I just knew I couldn't wait until morning to have a slice, and waiting we did not do.

You can clearly see the damage.

Dressed up + almost gone

I didn't change anything about the recipe I used. I saw the recipe on Pinterest, not such a surprise ey. It's awesome and I wouldn't change anything. Well actually I probably would use more graham cracker crumbs so the top looks as even as the bottom but that doesn't bother me, but aesthetically it kind of does. I do need a microplane as soon as possible because, I had to use a cheese grater. So I noticed that there was a bitter aftertaste with every bite, but I still devoured it.


Key Lime Pie 
(recipe via Brown Eyed Baker)

4 teaspoons grated lime zest
4 egg yolks
1 (14-ounce) can sweetened condensed milk
½ cup fresh lime juice

1 cup graham crackers crumbs (about 9 graham crackers)
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and still warm

1½ cups cold heavy cream
½ cup powdered sugar

Preheat oven to 325°F.

Filling: Whisk the lime zest and egg yolks together in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust.

Crust: In a medium bowl, stir together the graham cracker crumbs and the granulated sugar. While mixing with a fork, slowly drizzle in the melted butter to graham cracker and sugar mixture. The mixture should look like wet sand. Place the crumbs in your 9'' pie pan, and press evenly into the pan. Bake the crust until it begins to brown (15-18 minutes). Let cool to room temperature on a wire rack

When the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set, yet still wiggly when jiggled, (15-17 minutes). Return the pie to a wire rack; cool to room temperature.

Refrigerate for at least 3 hours.

Whipped Cream: Using an electric mixer, whip the cream on medium speed until soft peaks form. At this point, add the powdered sugar, 1 tablespoon at a time, while continuing to whip the cream until stiff peaks form.

Cover leftovers with plastic wrap and refrigerate for up to 3 days.

All About Hair

This might be an unexpected post since I usually blog about desserts or marshmallows. But I'm interested in other things like beauty and hair.

I did say I was on a healthy hair journey when I did an About Me post. It's #42 if you were wondering or decide to take another look at my list.

Slowly getting rid of the straight bits. 

Where to start? Hmm.. STATS

I have been relaxer free (chemical straightener) for two years now, as of March 3 2011. I transitioned for a year then cut off all the relaxed ends. I did cut away a lot of straight ends months leading up to March, just because I was so eager to get rid of them.

soo close to arm pit length

I reached shoulder length before June. I didn't even realized when I did because whenever I did length checks by myself it didn't seem like it. That's why you'll see man hands in the September pictures, I got some help so I can see the true length.

I always thought it took forever for the front of my hair to grow. So untrue!!

I'm surprised how much my hair has grown. Honestly my hair has never been this long before. The longest is has been prior to being a natural was arm pit length. Now I'm closely approaching bra strap length!! I still can't believe it even though I have pictures showing me..it's like WHAT!?? Really??

 

Inches away from reaching the straps :o

I keep my hair routine pretty simple. When I was in Australia I did do a lot of hair masks in my steamer, but I left it behind unfortunately. I'm not a product junkie, I really haven't ventured out in other products because of my budget and I'm content with what I'm using for now.

Products I'm Using
Shampoo: Giovanni Smooth as Silk Deep Moisture Shampoo
Conditioner: TRESemmé Naturals Nourishing Moisture Conditioner
Leave-In:  Giovanni Direct Leave-In Conditioner
Deep Conditioner: Joico Moisture Recovery Conditioner
Styling Products: Coconut Oil, Shea Butter, Eco Styler Gel

I co-wash my hair at least once a week w/ TRESemmé Naturals, lately it has been like every three days or so. I don't have a set wash day. I'll deep condition my hair at least once a month, I did use to do it every week or two weeks. The only reason I haven't lately is due to forgetfulness and the bottle is almost empty. I'll just detangle my hair beforehand and just rinse the conditioner out. Then I'll put on my leave in conditioner, followed by coconut oil. That's It!!!

please ignore my xmas plaid bra.

I don't really style my hair anymore. I have no one to impress :p I use to do really cute define twist outs with the Eco Styler gel but I haven't lately. I still wear twist outs and braids outs typically, because I like to keep my hair stretched. Sometimes I'll try to force my hair into a ponytail..it's a struggle. Puffs are my best friend whenever I need to just run out and my hair is already down.

If this kind of post is your fancy, let me know. I have a lot of pictures from my journey to share.

Peep Marshmallows

Shop Here 

I made Peep Marshmallows for my etsy shop. I love Peeps. I use to buy them all the time around Easter when I was growing up. Who knew I could make some so much better?!!

Nom nom

They are so fricken cute. When I coated each one in sugar, I was blown away at how adorable they really are. I used my traditional vanilla marshmallow recipe and different colors of sugar, they all taste the same but my hand goes out to reach for pink and yellow first! My favorite touch are the little chocolate eyes, especially biting into one and straight away tasting it.

I'm already really excited for Easter and Spring! There are so many flavors I need to make. I'm going to a farmer's market over the weekend, so I'll be stocking up on new ingredients.

White Chocolate Strawberry Cheesecake

Happy Valentine's Day!!

 I remember my first Valentine's Day. I was a freshman in college dating my current boyfriend, whom I haven't met in person yet. Even though we were apart I still felt close to him. I'm pretty sure I even hugged the outside of the package he sent until the big day came around. I still have the box, and he still has the one I sent him. We opened gifts on web camera, taking turns and smiling our little faces off. 

He surprised me with a box of sunflowers and a glass vase. I didn't even know I had mail until my roommate told me I had something at the front desk. Imagine my surprise getting this long box, I had a huge grin walking to my room. I love the uncontrollable grins that you just can't hide, well in the right moments anyway. Sunflowers are my favorite flower. They were beautiful. I think all of my roommates were a tad bit jealous, which was amusing since I wasn't getting along with most of them. Hehe.

So this year I will be spending Valentine's Day alone. I think I will probably watch a romantic period piece in bed and eat cheesecake! Lot's of cheesecake. 

This recipe is fantastic. I wouldn't change anything about it and I plan on making it again really soon. The texture is creamy and smooth yet it's still firm, definitely a New York style cheesecake. The cheesecake is rich in flavor alone. The strawberry sauce is a great compliment and balances the richness. I melted some chocolate and piped hearts on parchment paper. Then I made whipped up heavy cream by using and a sprinkle of sugar (to taste).

White Chocolate Strawberry Cheesecake 

Cheesecake 
(adapted recipe via Not So Humble Pie) 
  
10 ounces chocolate graham crackers, crushed into crumbs
7 tablespoons unsalted butter

3 8-ounce packages of cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup heavy cream
8 ounces good quality white chocolate, chopped
5 large eggs
1 teaspoon vanilla extract
pinch salt

boiling water 

Strawberry Sauce 
1.5 cups fresh strawberries (blended)
1 tbsp sugar
1.5 cups cold water
1-2 tsp lemon juice (to taste)
1.5 tsp cornstarch


Crust: Preheat oven to 375°F. Combine chocolate graham crackers with melted butter and press into bottom of the pan and 1.5 inches up the sides of a 9'' springform pan. Bake for 10 minutes and then allow to cool completely.

Sauce: Blend strawberries in a blender. Whisk together sugar and cornstarch in a small saucepan until combined. Stir in cold water, blended strawberries, and lemon juice. Cook over medium heat whisking often until it starts to boil. Let boil for half minute, whisking constantly. Remove from heat and strain. Set aside.

Cheesecake Filling: Reduce the oven temperature to 325°F. Place the chopped white chocolate in a bowl and set aside. In a saucepan bring the 1/2 cup of heavy cream to a simmer over medium heat. Pour the hot cream all over the chocolate and allow to stand for one minute. Stir until it has melted completely.

In a stand mixer fitted with paddle attachment, beat cream cheese on medium speed until smooth and creamy. Mix in sugar and beat well, scrape the sides of the bowl as needed. 
On medium speed, slowly add the white chocolate ganache. When the chocolate has combined,  add the eggs, one at a time, mixing well after each addition. Mix in vanilla and salt.

Pour cheesecake over the graham cracker crust until halfway. Drizzle 2-3 tablespoons of strawberry sauce over the cheesecake filling. Continue to pour the rest of the cheesecake filling in the pan. Drizzle another 2 tablespoons of strawberry sauce over the top, take a toothpick or knife and swirl the sauce around. 

Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. Place the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to bake at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set.

Remove from oven and allow to cool completely. Once cool chill for at least 4 hours before serving.

  Check out my 2012 Valentine's Day post: Chocolate Panna Cotta

Maraschino Cherry Marshmallows

Shop Here

I made a new flavor! Maraschino Cherry! These are for Valentine's Day but I think they might be a permanent flavor depending on orders. I loved that they are drizzled with chocolate. It reminds me of chocolate covered cherry candies. 

so fluffy :D

I know it has been awhile since I last posted. Honestly, I really haven't had anything to blog about. I have been busy with making marshmallow orders. I had a big order for a baby shower early this month. That was a lot of fun making. Besides making mallows, I been watching a lot of television. I just started watching Beauty & The Beast, and I'm surprised how well I'm enjoying it. I thought it was going to be overly sappy, well it's pretty cheesy but I like that sometimes.Then I started back watching the Bachelor again. The last season I saw was Bachelorette with Ashley Hebert. Ohh that season, brings me rage! I could gladly go on about other shows I watch, if you guys are interested.


Anywho, I will have be baking something really soon. I really want to because it's been so long since I have. I'm thinking probably a cheesecake after spending hours on Pinterest. I did leave my springform pan in Australia, so I hope I can find a good priced leakproof pan. I also need an oven thermometer! I can't believe I never check my oven temperature and I made so many pretty successful cakes despite that. Silly me.

Vanilla Pudding Fudge Cookies

First off.. Happy New Year :) My resolution should be to become more current and up to date on my blog.
I'm happy to say that I did complete my resolutions for last year, which was to have healthy hair. I think I did a good job of taking care of my hair, and I'm pretty proud of myself. My hopes for this year are more on the financial side, chipping away at my ridiculous student loans. I think it will take longer than a year. I want to save more as well, and make my Etsy everything it can be.

Not much of a surprise to you guys, but I love midnight baking.

 I had to feed my baking passenger otherwise I would go loco scanning through profiles and profiles..I mean pictures on Pinterest. I'm really watching too much Dexter. I was behind a couple of episodes but caught up quickly.

So yeah I found a scrumptious photo on Pinterest. I'm not going to lie, I never heard of pudding cookies.
I was like whaaaaat?? Yes, please!!

I made little cookies, perfect for midnight snackers like myself. I can shamelessly bring up 5 cookies in my room, and brush it off because they are small.

Don't you just love that moment when you look in your cupboards and some of the ingredients you need aren't there! I typically plan recipes, but not today. Of course there wasn't chocolate chips downstairs. So I said fine, I'll cut up some mini Milky Way Bars that are in the freezer. Noo. There was only one in the freezer in this big bag. How rude. It was okay because I didn't realize they were Carmel Apple anyway.

So, I used a can of fudge in the back of the pantry. It worked out well, I would love to add Reece's Pieces next time.

Vanilla Pudding Fudge Cookies
Yield: 1.5 dozen
(adapted recipe via Tea Peas & Their Pod)

1/2 cup of butter, room temperature
1/4 cup + 2 tablespoons brown sugar
2 tablespoons granulated sugar
1.7 oz vanilla instant pudding mix [half of a box of pudding mix]
1 large egg
1/2 tsp vanilla extract
1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup fudge* (add more if needed)

* Can substitute fudge for 1 cup semi-sweet chocolate chips.

Preheat oven to 350F. Line a baking sheet with parchment paper.

Using a mixer, beat butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to wet ingredients and mix until just combined. Stir in fudge.

Drop cookies by rounded tablespoon(s) onto prepared baking sheet. Bake for 10 minutes, or until slightly golden and set.