Molasses Oat Cake with Glazed Pineapple

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If you have checked me out recently on Instagram, you may have noticed that LongJohn and I just spent the last three weeks hanging out with my parents in Florida, where we both got a nice tan and the kid grew about four inches.

I didn’t do too much cooking while I was there, but I did make one or two things, and here’s one of them. My dad was trying to clear out the pantry in preparation for their trip back to the True North, so in my efforts to help him get rid of a few things, I came up with this puppy. It’s a good cake for the winter or the summer (I think).

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Preheat your oven to 350°F and spray or butter an 8″ x 8″ glass baking dish. Might as well polish off some of the brownies-from-a-box you made the day before. Gotta keep cleaning out that cupboard, right?

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Grab some butter (oh, the land where butter is always at a spreadable temperature!) and melt 3 tablespoons of it.

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Grab a small bowl and tip in 3/4 cup flour, 1/2 cup oats, and 1 teaspoon baking powder. Then assemble the rest of your stuff: 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, a pinch ground cloves, 1/3 cup molasses, 1 egg, and of course your 3 tablespoons melted butter. You’ll see here as well about 1-ish cup fresh (not frozen) blueberries. If you use frozen blueberries the juice from the broken blueberries will get all through the batter and alter the molasses taste. It might also take longer to cook.

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Take all the stuff that isn’t in a bowl with oats or is blueberries and beat that together.

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Take the blueberries and tip them in the bowl with the oats and flour and stir that a bit. Coating the blueberries in flour prevents them all from sinking to the bottom of the baking dish.

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Plop the oats, flour, and blueberries into the molasses mix and stir until smooth(ish).

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Spoon that into your prepared dish and bake for 25-35 minutes until a toothpick inserted in the centre comes out clean. This timing will really depend on how thick the glass on your dish is. I cooked this in a convection toaster oven which I think is slightly hotter than it says it is, and so it was done in 25 minutes. Put the cake, still in the dish, on a wire rack to cool completely.

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Now if you want to make it fancy, grab yourself a nice ripe whole pineapple. The pineapple trivet is optional.

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Cut the top and bottom of the pineapple up and then slice off the skin.

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Cut the pineapple into quarters along its core, and slice off the core from the quarters.

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Cut each quarter lengthwise into three pieces. Too complicated? Just cut it up any way you would like. I’m not your mother.

Molasses Cake Pineapple 11Coat each one of the pineapple pieces in granulated sugar.

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Set those aside for a minute.

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In a large skillet or frying pan (or saucepan, whichever is your biggest), melt another 3 tablespoons butter.

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Cook all the slices of pineapple in the skillet on medium heat until they’re cooked through and kind of shrunken, about 8-10 minutes. If you don’t have room to cook them all in the pan at once, wait until some of them shrink before adding a few more slices.

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Remove from pan and set on serving plate. They will start to ooze thick sugary juice.

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Add 3 tablespoons water to the butter and sugar in pan and let it thicken, stirring, JUST until it starts to brown then remove immediately from the heat. It will continue to brown as you stir, off the heat.

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Drizzle that over the pineapple.

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You can serve them hot but if you leave the caramel on the pineapple as it cools it will slowly dissolve back into the juice, leaving a nice sauce you can spoon over the pineapple and the square when you serve it.

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Enjoy!

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Hallowe’en Holdover Cookies

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Do you have Hallowe’en candy left? We did. But then we had houseguests. But while we did have leftover candy, I made these sweet somethings. I forgot to photograph the middle part but I’m trusting you to know what I’m talking about.

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Start with some hardshelled chocolate candy. You want the stuff with shells otherwise the chocolate will just melt out of your cookie and ruin the structure. Here I have M&Ms, regular and peanut, Reese’s Pieces, and Smarties. For you Americans reading this, these are more like M&Ms – not the chalky discs we call Rockets.

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So pretty!

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Gather up about 1 1/2 cups of candy. Try to avoid eating it all as you empty the little tiny packets.

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Grab 2 1/2 cups flour, and whisk it together with 3/4 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon cinnamon. Set that aside.

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With a mixer, cream together 1 cup softened butter, 3/4 cup brown sugar and 1/2 cup granulated sugar (I only had white in the photo but brown makes it excellent).

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Tip in 3 egg yolks and 2 teaspoons vanilla extract and mix away.

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Add in your flour mixer and mix on low until just combined. You want this still to be a little crumbly.

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Dump in all your happy candy and stir it in.

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Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop a golf ball-sized lump of dough and form it into a ball. Roll the ball in granulated sugar and flatten slightly onto the baking sheet. Bake for about 16 minutes, rotating the baking sheets halfway through, until the tops of the cookies start to crack. Allow them to cool on the baking sheet a little bit before you move them to a wire rack to cool – that way they’ll stay together better.

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Then all you need to do is eat them – easy enough!

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Wingin’ It Wednesday: Fruit Cookies for Fall

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I whipped these up for dessert at Thanksgiving and like all my made-up cookie recipes, they’re dead easy and use the same base. Experiment with what you chuck into them and enjoy!

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Start by whisking together 2 cups flour, 2 teaspoons baking powder, and a dash of cinnamon. I put the cinnamon in not just for flavour, but also to help me determine if I’ve mixed in the baking powder well enough – if I can’t see streaks of cinnamon then that means there aren’t any streaks of baking powder either. Set that aside.

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In the bowl of a mixer, or by hand if you’re Hercules, beat together 1 cup butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar until it’s stupid fluffy.

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Crack in 1 large egg and a dribble of vanilla and beat again until fully incorporated.

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Slowly tip in your flour mixture and beat on low until smooth and completely combined. The dough will be pretty stiff.

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Then grab yourself some of your favourite dried fruit!

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I tossed in rough handfuls (and remember we measured my handfuls and they’re precisely 1/3 of a cup) each of dried papaya, cranberries, golden raisins, and pineapple (though I tore up the larger pineapple pieces first).

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Chill the dough for about 30 minutes.

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Preheat your oven to 375°F and line a baking sheet or two with parchment paper. Roll the dough into smallish balls and space evenly on the baking sheet (they will not expand very much).

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Bake for 8-10 minutes, rotating the baking sheets halfway through, and then set the cookies on cooling rack to chill out.

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Enjoy!

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Pillow-Soft Peanut Butter Cookies

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I’ve made peanut butter cookies before. But I had yet to find the IDEAL peanut butter cookie, the one that stayed soft and fluffy no matter what. UNTIL NOW. This one, adapted from Sally’s Baking Addiction, IS that cookie. These things are like memory foam for your taste buds, and the cookies just melt away on the first bite. I made them for Krystopf for his birthday and quadrupled the batch so I’d have some to shove in the freezer for later and now I think I’ve found a new favourite.

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Start with 1/2 cup butter that is nice and soft and chuck that in the bowl of your electric mixer. Tip in as well 1/2 cup brown sugar and 1/4 cup granulated sugar and start beating that.

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Beat it for like five minutes. Honestly, it makes all the difference.

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Next, whip in 3/4 cup creamy peanut butter.

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Then crack in an egg, and 1 teaspoon vanilla extract. Mix it all up until it’s beautiful and smooth.

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I took the time here to grab a package of Skor bits and I tipped in the whole package (for my quadrupled recipe – you might want to use less).

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You can skip this if you’d prefer your cookies unadulterated.

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In another bowl, whisk together 1/2 teaspoon baking soda and 1 1/4 cups all-purpose flour.

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Slowly mix that in with your dough until fully combined – it won’t take long because your dough is already beautifully soft and fluffy. Chill the dough for at least 30 minutes so that you can handle it easily.

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Preheat your oven to 350°F and line two baking sheets with parchment (though I recommend baking these one sheet at a time).  Spread some granulated sugar onto a plate. Grab a pinch of cookie and roll it into a ball.

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Plop it on the plate of sugar and roll to coat.

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Shove it onto the baking sheet and flatten it with a fork.

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Do that with all the rest – you will likely end up with about 24 cookies.

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Bake for 8-9 minutes, one baking sheet at a time. The cookies will look totally underdone when you pull them out but resist the urge to continue baking.  Let the cookies firm up on the baking sheet for about 5-10 minutes before letting them cool on a rack and they’ll be just fine.

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These puppies will stay soft in an airtight container for about 10 days. But they haven’t lasted that long here so I can’t say that for sure.

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Age of Decadence Birthday Cupcakes

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Yesterday was my brand new  minion’s respected co-worker’s birthday, and I wanted to celebrate her first month on the job (and a milestone birthday she wasn’t really looking forward to) with her favourite treat: a dark, rich chocolate cake. Cake’s a bit hard to transport around the office, however, so I went with the cupcake version instead, and I made someone else do all the hard work for me in choosing the best recipe. I picked Sally’s Baking Addiction’s tried and tested Death by Chocolate Cupcakes and doubled the recipe (as I am wont to do). An entire bar of this lovely dark chocolate went into the process and I think it was entirely worth it.

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Like all good cupcakes, you start with butter and chocolate, and melting things. In the bowl of a double boiler (or in your microwave, but I no longer own one of those), melt together 1 cup unsalted butter and 4 ounces chocolate (the recipe calls for semi-sweet but I say use whatever is your favourite).

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Once that’s all smooth and sassy, set it aside to cool a little bit. Line two muffin tins with cupcake liners and preheat your oven to 350°F.

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In a smallish bowl, whisk together 1 cup unsweetened cocoa powder and 1 1/2 cups all-purpose flour with 1 teaspoon baking soda and 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Leave that alone and do the next thing.

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In a largish bowl, crack 4 large room temperature eggs,  then tip in 1 cup granulated sugar, 1/2 cup packed brown sugar and 2 teaspoons vanilla. Whisk-y, whisk-y, whisk-y.

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I kind of miss whiskey …

Pour the melted butter and chocolate into the egg/sugar stuff and mix until smooth.

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Grab yourself 1 cup buttermilk (if you don’t have buttermilk, tip 2 teaspoons white vinegar or lemon juice into a cup and top it up with milk. Give it a stir and leave it about five minutes until it’s curdled and thick. It’s not *quite* the same, though, and the Pie likes having buttermilk for pancakes, so I am using the real deal).  Alternate pouring some buttermilk into the chocolatey goo with adding the flour mixture, and stir until just combined. You don’t want to overmix this or the batter will bake up flat.

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And this batter is going to be THICK. Sally says it’s thick like pudding. I think it’s even thicker than that.

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Thick, like dog poo thick. But in a delicious way.

Spoon the batter into your cupcake cups and bake for 18 minutes, rotating halfway through, until a toothpick inserted in the centre cupcake comes out clean.

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Set those aside to cool completely and get started on your icing. Actually, before you do that, break up another couple ounces of that lovely dark chocolate and set them to melt in your double boiler. Once it’s all liquid, set it aside to cool almost to room temperature.

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Beat up about 1 cup room temperature unsalted butter in the bowl of your mixer until it’s pale and fluffy. Sift together (to avoid lumps) 5 1/2 cups icing sugar and 1 1/3 cups unsweetened cocoa powder in a separate bowl.

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Add 2 teaspoons vanilla extract to the fluffy butter and then tip in some of your icing sugar mix. Drizzle in, alternating with the icing sugar mix, 1 cup heavy cream.  Because I don’t remember where I put my mixer shield, this happened of course.

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This one’s for you, Eli.

And because none of my aprons fit me anymore, this happened as well. Baby bellies are cooking hazards, it seems.

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The Pie thought it necessary to remind me that I don’t own very many maternity clothes and should probably take better care of the ones I’ve got. I may have said a few bad words to him in reply.

But when you’re done you’ll get this lovely soft icing that’s pretty much exactly halfway between a ganâche and a buttercream. It’s very delightful. Use that and a wide tip to ice your cooled cupcakes.

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Age of Decadence Cupcakes 20And because age is just a number, I made little number signs out of that melted chocolate (poured on waxed paper and allowed to cool) and shoved them in the top.

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As I was making these, I remarked to the Pie that my youngest teammate, who is 23, was going to ask why there were “hashtags” all over the cupcakes, and he laughed. Then the next morning, the first thing she did when she walked into the room was go, “what’s with all the hashtags?” I so called it. Kids these days … 🙂

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Warm Vanilla Apple Cider

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When we were on vacation at the Landmark Inn in Cooperstown, they had warm apple cider from the Fly Creek Cider Mill simmering in a crock pot in the dining room all afternoon and it was heaven to come back to at the end of the day. Why not do it at home too? I modified this from a Martha Stewart recipe and it’s so easy I wonder why I don’t do it all the freaking time.

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I doubled the recipe to accommodate my massive family so don’t let the pictures scare you. Start with some apple cider of your choice. This stuff from Farm Boy doesn’t QUITE match up to the Fly Creek stuff but it’s pretty darned good. Tip about 6 cups apple cider into the bowl of your slow cooker and put it on low heat. You have the option to add some brown sugar to the mix, about 2 tablespoons. This cider is pretty sweet as it is, so I didn’t bother.

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Grab 2 whole nutmeg seeds and a vanilla bean. Split and scrape the bean and dump all that goodness into the pot and give it a good stirring. Leave it be. Do this first thing in the morning before, say, a lunch party, and just let it do its thing all morning while you do other more important things.

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When you’re ready to imbibe, whip up some heavy cream in a chilled bowl. Add a bit of maple syrup for sweetness. Scoop out all the solids in the slow cooker with a mesh spoon and ladle the delicious cider into a heat-proof mug. Add a dollop of whipped cream and you’re all set for amazing!

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Ginger Molasses Cookie

So there’s a certain giant mega-corporation coffee chain near our office. I’m sure you know the one – it has a fishy logo. Because it’s the only place near our office, we go there ALL THE TIME. And I’m kind of in love with their giant ginger molasses cookies. But they’re a million dollars and I just KNOW that the reason they’re so chewy and amazing is because they’re filled with all sorts of ick. And there’s probably some form of addictive substance in them (other than sugar, I mean), because I don’t even LIKE cookies and I can’t resist these. And I just found out TWO DAYS AGO that the place near work has discontinued the darned things.

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So it’s been a quest of mine to re-create the recipe on my own. Turns out I’m not the only one who has tried. Most of the recipes I found seem to be taken from the same source and have mostly the same ingredients, so I picked this one from Food.com. Forgive my crappy photos – it’s a weeknight in the winter in Canada so it’s dark. Start by preheating your oven to 375°F and line two large baking sheets with parchment paper. Then grab your ingredients.

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Whisk together 2 1/4 cups flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, and 1/2 teaspoon ground cloves. Set that aside for a few minutes.

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Next, in the bowl of an electric mixer, cream together 3/4 cup butter and 1 cup dark brown sugar. I didn’t have dark brown so I went with regular brown. But the darker your sugar, the darker your cookie.

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Scrape down the mixing paddle and the sides of the bowl and crack in 1 large egg. Pour in as well 1/4 cup regular unsulphured molasses. I used fancy grade molasses, because that seems to be what you can get in Canada. Not sure what the difference is.

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Give that a good beating until it’s smooth.

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Now, slowly add in your flour mixture while beating on low speed. Keep mixing until the dough forms a cohesive mass – it’ll be super thick and you’ll have to scrape things down occasionally to ensure good mixage.

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Now grab your cookie dough, and your baking sheets, and a shallow dish or plate. Tip about 1/3 cup granulated sugar onto the plate and spread it around. Scoop out 1/4 cup of the dough (I’m not kidding, these things are huge), roll it into a ball, and roll it in the granulated sugar before placing it on the baking sheet.

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Do that five more times for the first sheet, spacing them far apart (they spread). Do the other six on the other baking sheet (yeah, this recipe only makes 12. If you’re not insane and you’d like a smaller cookie go ahead and do that).

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Next, wet your fingers and press down on each cookie ball to flatten it slightly and dampen the sugar coating. Shove one baking sheet in the fridge and the other in the oven.

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Bake each sheet, one at a time, for 12 minutes, rotating halfway through, or until the cookie is an even brown and is mostly solid in the middle. Let those giant suckers cool on the baking sheet.

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I’m not sure if they’re *quite* the recipe I was looking for – I might add more ginger and more molasses (or maybe my ginger is just a little old). But they’re really good nonetheless!

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