Dessert

Grandmas Pineapple Upside Down Cupcakes ~ Quick and Easy Recipe

Pineapple Upside Down Cupcakes just like Grandma use to make, easy cupcake recipes, fruit cupcakes, dessert recipes

When I was little my Grandma always made pineapple upside down cake,  the smell of sweet cake filled your lungs as soon as you walked in the door.   Grandma made everything from scratch, and I do not think I could ever recreate the exact ewwy gooey goodness she made.  But these cupcakes are a fast and easy copycat version that make me think of and remember the happy memories of my childhood.

Yields: 24 cupcakes

Ready in 45 minutes

Ingredients:
1?2 cup butter, melted
1 1?2 cups brown sugar
24 maraschino cherries
2 (20 ounce) cans crushed pineapple
1 box of yellow cake mix
3 eggs
1 1/3 cups pineapple juice
1/3 cup vegetable oil

Directions:
1. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F.
2. Grease 24 muffin cups.
3. Line a work surface with waxed paper
4. Spoon 1 teaspoon melted butter into the bottom of each muffin cup.
5. Spoon 1 tablespoon brown sugar in each muffin cup.
6. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
7. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
8. Mix yellow cake mix, eggs, pineapple juice and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
9. Pour cake batter into the muffin cup, filling them to the top; do not overfill.
10. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
11. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the wax paper to release. Serve with pineapple and cherry sides up.

 

Grandmas Pineapple Upside Down Cupcakes ~ Quick and Easy Recipe
 
Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
  • 1?2 cup butter, melted
  • 1 1?2 cups brown sugar
  • 24 maraschino cherries
  • 2 (20 ounce) cans crushed pineapple
  • 1 box of yellow cake mix
  • 3 eggs
  • 1⅓ cups pineapple juice
  • ⅓ cup vegetable oil
Instructions
  1. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F.
  2. Grease 24 muffin cups.
  3. Line a work surface with waxed paper
  4. Spoon 1 teaspoon melted butter into the bottom of each muffin cup.
  5. Spoon 1 tablespoon brown sugar in each muffin cup.
  6. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  7. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
  8. Mix yellow cake mix, eggs, pineapple juice and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
  9. Pour cake batter into the muffin cup, filling them to the top; do not overfill.
  10. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  11. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the wax paper to release. Serve with pineapple and cherry sides up.

 

Pineapple Upside Down Cupcakes just like Grandma use to make, easy cupcake recipes, fruit cupcakes, dessert recipes collage

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Mint Chocolate Potted Plant Dessert ~ Fun dessert idea for a party or shower

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Garden Party Dessert Ideas, Potted Mint Chocolate Plant Parfaits, Garden Party Favors, Spring and summer dessert ideas great for baby showers, Weddings, bridal showers

Mint Chocolate Potted Plant Dessert

These are such a classy looking dessert and can be used for so many different occasions.  Garden party, wedding shower, bridal or baby shower, summer bbq, womens retreat…. lot of different ideas. They are EASY to make and low cost as well. When I was a kid my Mom made these, but she made them with gummy worms to look like a cup of dirt and worms.  This is the same idea but a much more “grown up” look.
Yields: 4 parfaits
Ready in 20 minutes

Ingredients:
2 – 3.9 oz. boxes chocolate pudding mix and required ingredients
1 package chocolate sandwich cookies
Fresh mint leaves

Additional Materials:
4 Half-pint mason jars

Directions:
1. Prepare chocolate pudding as directed on package
2. Place chocolate cookies in a large resealable bag and use a rolling pin to crush
3. Pour a heaping tablespoon of crushed cookies into each jar.
4. Add a generous quarter-cup of chocolate pudding to each jar (enough to fill about halfway).
5. Repeat steps 3 and 4, and top with a final layer of crumbled cookies to create the appearance of dirt.
6. Poke a few sprigs of fresh mint leaves into the top of each parfait, creating a little “seedling.”

Garden Party Dessert Ideas, Potted Mint Chocolate Plant Parfaits, Garden Party Favors, Spring and summer dessert ideas great for baby showers, Weddings, bridal showers

Mint Chocolate Potted Plant Dessert ~ Fun dessert idea for a party or shower
 
Recipe type: Dessert
Cuisine: American
Ingredients
  • 2 - 3.9 oz. boxes chocolate pudding mix and required ingredients
  • 1 package chocolate sandwich cookies
  • Fresh mint leaves
  • Additional Materials:
  • 4 Half-pint mason jars
Instructions
  1. Prepare chocolate pudding as directed on package
  2. Place chocolate cookies in a large resealable bag and use a rolling pin to crush
  3. Pour a heaping tablespoon of crushed cookies into each jar.
  4. Add a generous quarter-cup of chocolate pudding to each jar (enough to fill about halfway).
  5. Repeat steps 3 and 4, and top with a final layer of crumbled cookies to create the appearance of dirt.
  6. Poke a few sprigs of fresh mint leaves into the top of each parfait, creating a little “seedling.”

 

 

 

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Use a Muffin pan to create perfectly spaced holes to plant your garden seeds

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Oven Baked Smores made in less then 3 minutes Easy Family Recipe

Watch our recorded Live video of us making them below

Oven S'mores, EASY camping recipe made right in your kitchen. Fast and easy and SO GOOD, perfect for a big group and less mess, Popular dessert ideas for summerOven S’Mores made in less than 3 minutes

We had a big family reunion last week,  my sister was going to let the kids make s’mores for dessert, but it was too hot to start a fire. PLUS we did not really want the kids all smelling like smoke, so we made Oven S’Mores instead. I have to tell you, these are the BEST WAY to make s’mores. You can make a whole pan of them in less than 3 minutes. Plus you don’t have kids running around with sharp pointed objects, blazing hot, often with a burning marshmallow on the end.  But the very best part is the chocolate melts perfect and the marshmallow is toasted to perfection.

To make them all you need is:

Large baking sheet

Graham Crackers

Marshmallows

Hershey’s  Chocolate

Or you could just grab a S’mores Kit 

Break the graham crackers in half. On a large baking sheet spread out the graham crackers. Place 1-2 squares of chocolate on each cracker. Place a large marshmallow on top of the chocolate.  Put the pan in a preheated oven set to broil. I keep the door open so I can watch them close. I also put the oven rack down LOW so the pan is farther away from the heating element.  This allows the marshmallow to toast with less chance of burning. BUT they brown fast so watch them close, all it takes is 2-3 minutes with the oven on broil.

The chocolate will be perfectly melted, and might even be a little hot, so let them cool a few minutes before you serve them  to smaller children. Hope you enjoy this recipe as much as our family does!

Watch us make Oven Baked Smores in this recorded Live video

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Hello my name is Sarah, I am married to a caramel popcorn snob. Well snob is kind of harsh, maybe I should call him a caramel popcorn critic. Yes that sounds nicer.  I grew up making Caramel popcorn in a bag which turns out nice and crunchy, just the way I like it.  My husband however is not a fan of crunchy caramel corn, he likes Soft Creamy Caramel Popcorn.  But Soft Creamy Caramel Popcorn scares me because it can pull a filling out of your tooth if you are not careful. Some recipes are TOO sticky, while others leave the popcorn almost soggy.

I am excited to share this recipe with you, it gets the thumbs up and approval from my husband. My kids all love it, best part is it is super easy too make too.  Hope you enjoy this recipe for Soft Creamy Caramel Popcorn as much as we do!

soft-creamy-caramel-popcorn-recipe-the-best-recipe-for-soft-chewy-caramel-corn-super-easy-its-a-family-favorite

Soft Creamy Caramel Popcorn Recipe

What you need:

  • 14 oz can of Sweetened Condensed Milk
  • 1 stick of butter (1/2 a cup)
  • 1 cup brown sugar firmly packed
  • 10 oz bag of mini marshmallows
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 24 cups of popcorn

Tools I like to use for this recipe:

soft-creamy-caramel-popcorn-recipe-the-best-recipe-for-soft-chewy-caramel-corn-super-easy-its-a-family-favorite

Directions:

You will need to pop 24 cups of popcorn. We love to use our  Stir Crazy popcorn popper it gives the popcorn a great flavor and crunchy texture.  We do add a pinch of salt to each batch, but do not butter it.  But you can use plain or buttered popcorn for this recipe, we just prefer plain.  Once you have popped your popcorn, measure out 24 cups and set aside while you make the caramel sauce.  I would recommend fluffing your popcorn to try and get all the corn kernels that did not pop to sink to the bottom. Toss those in the trash, so you don’t bust your tooth on them (yes my husband has done that more than once).

This makes a BIG batch of popcorn, 24 cups.  I love the Thatsa Mega Tupperware Bowl  for this recipe. It is big enough to hold everything and allows me to stir and mix without popcorn falling out over the sides.

In a Sauce pot 6 quart or larger add your sweetened Condensed Milk, butter, brown sugar and marshmallows.  Over medium heat stir still they are well blended and just come to a low boil. Normally takes about 6-7 minutes.  Make sure you do this over medium heat if your temperature is too high your sugar will not dissolve which gives you a gritty texture.  I always stir the whole time to prevent scorching the butter and milk.

Once it has come to a low boil, take off heat.  Stir in your vanilla (pure vanilla is best) and sprinkle in the baking soda.  Do this in a dusting motion so you do not get a big clump of baking soda in your caramel sauce. Be aware that the baking soda will cause your caramel sauce to double in size and become soft, almost foamy.  Stir in well then quickly pour over the popcorn you have waiting for you in a bowl.

It will be a bit sticky so I recommend using a Silicone spatula  to mix it all together really well. DO NOT try to eat it right away because it is hot! Give it a few minutes to cool down. You can eat it right out of the bowl. Or you can pour it onto a Aluminum Commercial Baker’s Half Sheet.  Then as it cools you can cut it into Soft Creamy Caramel Popcorn squares.  You can also shape them into Soft Creamy Caramel Popcorn balls.

The caramel is super soft at first this is our favorite time to eat it. After an hour or so it starts to firm up and is still soft, just more like a soft and chewy rice crispy treat that will hold its shape. But still soft and you can easily pull it apart and eat it.  It really is amazing! I love that you can make it a few days before an event and it is still delicious!

Try this Soft Creamy Caramel Popcorn Recipe out, let me know what you think. I hope you enjoy it as much as my family does! Perfect for large groups or family movie night!

Watch our Recipe Video

soft-creamy-caramel-popcorn-recipe-the-best-recipe-for-soft-chewy-caramel-corn-super-easy-its-a-family-favorite

Soft Creamy Caramel Popcorn Recipe
 
Prep time
Cook time
Total time
 
Serves: 24 cups
Ingredients
  • Soft Creamy Caramel Popcorn Recipe
  • What you need:
  • 14 oz can of Sweetened Condensed Milk
  • 1 stick of butter (1/2 a cup)
  • 1 cup brown sugar firmly packed
  • 10 oz bag of mini marshmallows
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla
  • 24 cups of popcorn
  • Tools I like to use for this recipe:
  • Stir Crazy popcorn popper
  • Aluminum Commercial Baker's Half Sheet
  • Silicone spatula
  • Sauce pot 6 quart
  • Thatsa Mega Tupperware Bowl
Instructions
  1. Directions:
  2. You will need to pop 24 cups of popcorn. We love to use our Stir Crazy popcorn popper it gives the popcorn a great flavor and crunchy texture. We do add a pinch of salt to each batch, but do not butter it. But you can use plain or buttered popcorn for this recipe, we just prefer plain. Once you have popped your popcorn, measure out 24 cups and set aside while you make the caramel sauce. I would recommend fluffing your popcorn to try and get all the corn kernels that did not pop to sink to the bottom. Toss those in the trash, so you don't bust your tooth on them (yes my husband has done that more than once).
  3. This makes a BIG batch of popcorn, 24 cups. I love the Thatsa Mega Tupperware Bowl for this recipe. It is big enough to hold everything and allows me to stir and mix without popcorn falling out over the sides.
  4. In a Sauce pot 6 quart or larger add your sweetened Condensed Milk, butter, brown sugar and marshmallows. Over medium heat stir still they are well blended and just come to a low boil. Normally takes about 6-7 minutes. Make sure you do this over medium heat if your temperature is too high your sugar will not dissolve which gives you a gritty texture. I always stir the whole time to prevent scorching the butter and milk.
  5. Once it has come to a low boil, take off heat. Stir in your vanilla (pure vanilla is best) and sprinkle in the baking soda. Do this in a dusting motion so you do not get a big clump of baking soda in your caramel sauce. Be aware that the baking soda will cause your caramel sauce to double in size and become soft, almost foamy. Stir in well then quickly pour over the popcorn you have waiting for you in a bowl.
  6. It will be a bit sticky so I recommend using a Silicone spatula to mix it all together really well. DO NOT try to eat it right away because it is hot! Give it a few minutes to cool down. You can eat it right out of the bowl. Or you can pour it onto a Aluminum Commercial Baker's Half Sheet. Then as it cools you can cut it into Soft Creamy Caramel Popcorn squares. You can also shape them into Soft Creamy Caramel Popcorn balls.
  7. The caramel is super soft at first this is our favorite time to eat it. After an hour or so it starts to firm up and is still soft, just more like a soft and chewy rice crispy treat that will hold its shape. But still soft and you can easily pull it apart and eat it. It really is amazing! I love that you can make it a few days before an event and it is still delicious!
  8. Try this Soft Creamy Caramel Popcorn Recipe out, let me know what you think. I hope you enjoy it as much as my family does! Perfect for large groups or family movie night!

 

 

 

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Leave a Comment: 77 comments

Filed Under: Dessert, Recipes