I couldn’t find a recipie for what I want, but It can’t be that hard to just add some pianapple to the bottom!

Cake recipe:

http://allrecipes.com//Recipe/easy-pineapple-cake/Detail.aspx

Frosting recipe:

Method

1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

3 Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.

ALSO:

Put a pineapple ring in the bottom of the cup, possibly also a maraschino cherry.

OMG these all look so good!

http://smittenkitchen.com/2009/03/beef-empanadas/

http://smittenkitchen.com/2009/03/crispy-chewy-chocolate-chip-cookies/

http://smittenkitchen.com/2009/02/thick-chewy-oatmeal-raisin-cookies/

http://smittenkitchen.com/2009/12/ridiculously-easy-butterscotch-sauce

http://smittenkitchen.com/2009/12/vanilla-roasted-pears

http://smittenkitchen.com/2009/12/coffee-toffee/

http://smittenkitchen.com/2009/11/gingerbread-apple-upside-down-cake/

http://smittenkitchen.com/2009/10/baked-chicken-meatballs/

http://smittenkitchen.com/2009/10/silky-decadent-old-school-chocolate-mousse/

http://smittenkitchen.com/2009/10/cauliflower-with-almonds-raisins-and-capers/

http://smittenkitchen.com/2009/09/granola-bars/

http://smittenkitchen.com/2009/07/cantaloupe-salsa/

http://smittenkitchen.com/2009/07/sour-cherry-slab-pie/

http://smittenkitchen.com/2009/05/strawberry-shortcakes/

http://smittenkitchen.com/2010/02/cauliflower-and-caramelized-onion-tart/

http://smittenkitchen.com/2009/12/walnut-pesto/

http://smittenkitchen.com/2010/02/thick-chewy-granola-bars/

http://smittenkitchen.com/2010/02/baked-rigatoni-with-tiny-meatballs/

http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/

http://smittenkitchen.com/2008/04/whole-wheat-apple-muffins/

http://smittenkitchen.com/2008/07/chocolate-sorbet

http://smittenkitchen.com/2008/06/breakfast-apricot-crisp/

http://smittenkitchen.com/2008/11/mustard-roasted-potatoes/

http://smittenkitchen.com/2008/11/apple-pancakes/

http://smittenkitchen.com/2008/07/garlic-mustard-glazed-skewers/

Shortcut for the Paper Lanterns Craft

October 16th, 2009

For those of you who are planning on making the paper lanterns/ball/ornaments from The Creative Place, I’ve created a template with trim marks for the strips needed so you don’t have to measure each time. You’ll like this if you’re lazy efficient like me. Open the template in Adobe Reader, feed your paper into your printer so that it will print on the BACK of your paper. Print and cut. Want to have your cut pieces on a diagonal? Print the template on a plain piece of paper and tape to your pretty paper and cut. I’ve created templates for 3 sizes of paper. To download, click on the size you need.
12″ x 12″
8″ x 8″
8.5″ x 11″

Original post here: http://thecreativeplace.blogspot.com/2009/10/tuesday-tutorial-paper-lantern.html

Make a gift bow from a magazine page

In gift wrap emergencies when you’ve got the present but need some wrapping, here’s an idea for turning a magazine page into a bow. (There may be better ways to stick this thing together, but I used what I had on hand: staples and adhesive glue dots. Double stick tape would work, too.)

Cut a magazine page lengthwise into 9 strips, 3/4″ wide. Leave 3 of the strips full length. Cut one inch off 3 of the strips. Cut two inches off 2 of the strips. Cut the last strip down to 3 1/2″ long.

Twist each strip to form a loop at both ends and staple it in the center. Shape the last, short strip into a circle and secure it with a glue dot.

Layer the 3 longest pieces on top of each other, spacing them evenly and securing each with a glue dot. Add the next two groups of pieces, doing the same. And finally, stick the loop into the center.

From http://howaboutorange.blogspot.com/

http://howaboutorange.blogspot.com/2009/10/make-gift-bow-from-magazine-page.html

Directions

1. Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.
2. On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.
3. Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
4. Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.

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MY NOTE: Made this for Grampa, said the crust was hard and told me I needed to spray Pam on it.

Smoked Turkey from Bob’s

Mom’s bringing the sweet potatoes

Stuffing from Columbia City Bakery

Pecan Pie from Columbia City Bakery

Rolls from Columbia City Bakery

Cranberry sauce (medley)

Corn

That leaves….

Mashed Potatoes

For potatoes:

• 3 pounds Yukon Gold potatoes
• 1/2 cup whole milk
• 6 tablespoons unsalted butter, at room temperature
• 1/3 cup sour cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Make potatoes:
Preheat oven to 350°F. Prick potatoes all over with fork and wrap together in aluminum foil packet. Bake until tender, about 1 1/2 hours. (Potatoes can be baked up to 2 days ahead and refrigerated; rewarm in microwave before continuing.)

In small saucepan over low heat, bring milk to simmer. While potatoes are still warm, halve and scoop out flesh into large bowl. Add hot milk, butter, sour cream, salt, and pepper. Using potato masher, mash until smooth. (Potatoes can be mashed up to 1 day ahead and refrigerated; rewarm in microwave before serving.)

Bacon-Braised Brussels Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts, washed,and cut in half
• 4 ounces (about 1/2 cup) bacon, cut into small squares
• 1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped
• 4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped
• 2 cups low-sodium chicken stock
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons balsamic vinegar
• 1/2 cup grated Parmigiano-Reggiano
• 1 cup panko bread crumbs
• 2 sprigs rosemary, leaves only, chopped
• Extra-virgin olive oil

Directions

Preheat oven to 350 degrees F.

Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes.

After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.

HONEY GLAZED CARROTS

Directions

1. In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
   
2. Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
   
3. Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
   

Recipe courtesy Alton Brown, 2007

Prep Time:
30 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
25 min

Level:
Intermediate

Serves:
8 pretzels

Ingredients

* 1 1/2 cups warm (110 to 115 degrees F) water
* 1 tablespoon sugar
* 2 teaspoons kosher salt
* 1 package active dry yeast
* 22 ounces all-purpose flour, approximately 4 1/2 cups
* 2 ounces unsalted butter, melted
* Vegetable oil, for pan
* 10 cups water
* 2/3 cup baking soda
* 1 large egg yolk beaten with 1 tablespoon water
* Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

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One of our favorite recipes! What could be better than waking up to the aroma of this warm baked bread?!