Pineapple Upside Down Cake is an awesome dessert, especially for the summer. I actually think all fruity desserts (with the exception of Holiday Fruitcake) are great for summer. We went to visit my parents this past weekend and decided PUDC would be a great end to our meal of grilled chicken and orzo salad. Plus, it’s one of my dad’s favorite desserts. Best of all, PUDC is SO easy to make! We used canned pineapple and a really great go-to yellow cake mix from Trader Joe’s.
Pineapple Upside Down Cake
2 Tbs unsalted butter
1/4 C dark brown sugar
1 20 oz. can pineapples in juice
Maraschino Cherries (optional, we opted out)
Yellow Cake mix and required ingredients
Melt butter and pour into the bottom of a 9″ round cake pan. Sprinkle dark brown sugar over butter and then place your pineapple rounds on top. Squeeze as many as you can in there! You can also put a little maraschino cherry inside each pineapple round, but I don’t really like them so we omitted. Then, just prepare the cake mix according to the box instructions, substituting pineapple juice from your canned pineapple in place of the water. Pour batter over pineapples. Bake according to your box instructions, let cool completely, flip onto a serving platter and voila!
I saw this on Pinterest this weekend and could relate so I thought I would share…
We had a great, summery meal Friday night that I wanted to share. We made a pizza with mozzarella and prosciutto and once cooked, a salad of arugula and light lemon vinaigrette dressing on top – it was tasty!
But, the best part, is we randomly decided it was time to drink the delicious rosé wine we brought back from our honeymoon 3 years ago. Rosé is perfect for a hot, summer night – exactly what last Friday night was! We got the wine in Tavel in the South of France in the middle of a long ride. The wine luckily survived the plane ride home tucked in my suitcase and has been sitting in our wine rack ever since.
Back to Friday night…we put the baby to bed, ate and drank on the back deck, and reminisced about our wonderful honeymoon – a perfect hot, summer night!
We don’t have much planned this weekend, getting together with some family one day and friends the other. I am also off today to have some QT with our sweet baby girl, can’t wait!
Barbie for President!
I’m on the hunt for a chambray shirt similar to this, but a 1/4 the price…
Throw away those fat free dressings in your fridge!
Topshop opening within 14 US Nordstrom stores…including locally at the Burlington Mall location!
By the way…happy Friday the 13th!
Every year we (well really my husband) plants a small garden of a few veggies and a variety of herbs. I mean, what’s better than from-your-own-backyard food?
We have some grass yard and then we have what we call “levels” in our backyard – 3 tiers of railroad ties filled with soil. I think the original owners of our home created these tiers so there would be some plant-able yard over what I imagine is a giant boulder as we live atop a huge hill. Anyways, the tiers are perfect for planting little gardens.
All of that said, for some reason, every year one of the herbs decides to grow like mad, like you have never seen before. I have told you about our basil situation from a couple summers ago which was really great for pesto-making and tomato mozzarella salads…but THIS year we have a tremendous amount of thyme. It’s amazingly fragrant but there just isn’t too much to do with that much thyme.
Does anyone have any thyme suggestions for us?
We still found ourselves with boat loads of arugula a couple weeks ago from our CSA so we decided to make this recipe. Clearly my friend Martha is a huge fan of arugula because we seem to find most of our arugula recipes from her collection. Anyway – you wouldn’t believe how easy this was to make and quick for a mid-week meal! To bulk it up you could always serve over pasta, but we ate it as is.
Sauteed Shrimp with Arugula and Tomatoes
from Everyday Food, June 2010
1 Tbs plus 1 Tsp extra-virgin olive oil
1 C cherry or grape tomatoes
1 garlic clove, minced
1 lb large shrimp, peeled and deveined
4 oz wild or baby arugula (4 cups)
1 Tbs fresh lemon juice
In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.