Grilling season is upon us. At least it is here, in California. I just graduated college last week and am working on a couple projects that need to be finished this month. Otherwise I have been having more free time.
My pregnancy cravings vary from day to day. I wouldn't even call them all "cravings" really. It's more of what sounds tasty versus what gives me the dry heeves (spelling?). Grilling has been a great way to get some flavors I haven't had a ton of lately (although let's face it, I married the BBQ master and he grills any month of the year).
For our first meal cooked entirely on the grill, hubby made shish-a-bobs. Well, I strung them up and he cooked them. My mom used to make these a lot and I LOVE the marinade she used. So I called my parents house to realize I didn't have all of the ingredients nor the time to marinate the meat. I was hungry NOW. Not later. :)
Plan B was to find a nice rub for the meat. I whipped up a rub loosely inspired by one I saw in a recent Woman's Day magazine and it was delicious. I really had no idea that I could play with flavors like this so well. I consider myself more of a sweet tooth. And you will see that it totally shines through in my rub. :D
I don't have a name for it (yet). But I wanted to share it amyways. Any name ideas are more than welcome!
BBQ Rub
2 tbl. brown sugar
1 tsp. ground coffee
1 1/2 tsp. paprika
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper
Combine everything and rub it on the meat. This recipe doesn't create much, so scale it up if necessary.
It's really nice to let the rub sit on the meat for a half hour or so in the fridge before cooking if you have the time. Then grill it up! Enjoy!
Linked up with:
Tasty Tuesday! at Balancing Beauty and Bedlam
Tuesday, May 24, 2011
Thursday, May 5, 2011
Super Easy Pineapple Upside Down Cake
Last week I wanted to make pineapple upside down cake as a thank you to some people for taking care of my rabbits. I had some pineapple slices in the fridge leftover, but not a whole lot of butter.
My usual recipe calls for a homemade yellow cake, which is very delicious. But I found an easier (and much faster) way to make a very delicious cake that tastes homemade.
Super Easy Pineapple Upside Down Cake
1/2 c. unsalted butter, melted
2/3 c. packed brown sugar
1 can sliced pineapple in juice(or freshly sliced pineapple)
1 box yellow cake mix + all the stuff to prepare it
1/2 tsp. cinnamon
Preheat the oven to whatever the cake box recommends.
Combine the butter and brown sugar until fully incorporated. Spread evenly on the bottom of 2 9-inch round cake pans or 1 9x13inch cake pan that has been lightly greased. (I would avoid 8inch rounds because they don't hold as much volume as the 9inch ones do, so your cake would probably overflow.)
Prepare the cake mix as directed, except also mix in the cinnamon. With this step, you could easily substitute some of the water needed for the cake mix with some of the pineapple juice if you are using canned pineapple.
Lightly pat the pineapple pieces dry and arrange them however you like on the bottom of the pan(s). Try to keep them from touching so cake can ooze between all of the pieces. If you are making a 9x13, you could easily use a whole can of pineapple, but with the round pans not as much will be needed.
*I like to slice the pineapple rings in half and circle them around the round cake pans that way. When I use a 9x13 pan, I like to keep the rings whole.
Divide your cake batter between the pans, being careful to pour in slowly to not displace the pineapple. Bake as directed on the cake mix box. Once done, let sit on the counter for about 5-10 minutes to partially set, then invert onto your serving tray or plate. If the cake cools completely in the pan, removing it later will be much more difficult and less pretty.
Serve it as is, or with a dollop of whipped cream. Enjoy!
I linked up with:
Santa's Gift Shoppe Monday Hop
My usual recipe calls for a homemade yellow cake, which is very delicious. But I found an easier (and much faster) way to make a very delicious cake that tastes homemade.
Super Easy Pineapple Upside Down Cake
1/2 c. unsalted butter, melted
2/3 c. packed brown sugar
1 can sliced pineapple in juice(or freshly sliced pineapple)
1 box yellow cake mix + all the stuff to prepare it
1/2 tsp. cinnamon
Preheat the oven to whatever the cake box recommends.
Combine the butter and brown sugar until fully incorporated. Spread evenly on the bottom of 2 9-inch round cake pans or 1 9x13inch cake pan that has been lightly greased. (I would avoid 8inch rounds because they don't hold as much volume as the 9inch ones do, so your cake would probably overflow.)
Prepare the cake mix as directed, except also mix in the cinnamon. With this step, you could easily substitute some of the water needed for the cake mix with some of the pineapple juice if you are using canned pineapple.
Lightly pat the pineapple pieces dry and arrange them however you like on the bottom of the pan(s). Try to keep them from touching so cake can ooze between all of the pieces. If you are making a 9x13, you could easily use a whole can of pineapple, but with the round pans not as much will be needed.
*I like to slice the pineapple rings in half and circle them around the round cake pans that way. When I use a 9x13 pan, I like to keep the rings whole.
Divide your cake batter between the pans, being careful to pour in slowly to not displace the pineapple. Bake as directed on the cake mix box. Once done, let sit on the counter for about 5-10 minutes to partially set, then invert onto your serving tray or plate. If the cake cools completely in the pan, removing it later will be much more difficult and less pretty.
Serve it as is, or with a dollop of whipped cream. Enjoy!
I linked up with:
Santa's Gift Shoppe Monday Hop
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