Rich Carrot Poke Sheet Cake with Buttermilk Glaze and Cinnamon Cream Cheese Frosting

I was intrigued when I first saw this fabulous carrot cake on the internet, as it is made all from scratch with an unusual glaze and a little twist on the standard cream cheese frosting.

I can only tell you that when I took it to my son's annual big BBQ recently, it was gobbled up in no time!  I know your crowd will love this incredible, decadent carrot cake as much as we did!
 
                                       Better Grab A Piece While You Can...

                                                      It's Going Fast!

Pineapple Upside-Down Cake ~ Simply Scrumptious!

My daughter served this luscious pineapple upside-down cake this past holiday season; and when I took my first bite, I absolutely thought I was going to melt!  I told you she had a talent for recognizing a good recipe...naturally, I had to have this one!

Now, we all know the real beauty of an upside-down cake is how simple they are to make.  But the topping on this cake is what makes it so special, and it's made a little differently than the typical topping for an upside-down cake.

     How Could Anything So Easy...

Be So Delicious!

Adapted from Lucy M. Clark's Pineapple Upside-Down Cake, Delightfully Southern Cookbook

Serves approx. 6-8

Ingredients

The Topping

• 3 TB salted butter
• 1/3 c. heavy cream or evaporated milk
• 1/2 c. light brown sugar, firmly packed
• 1/2 tsp. ground ginger
• 1/2 c. sweetened or unsweetened coconut flakes 
• 1/ea. 20 oz. can pineapple slices, drained (You'll have extra slices.)
• 12/ea. maraschino cherries, drained
• Butter-flavored cooking spray
• 10" cast-iron skillet

The Batter

• 1 c. all-purpose flour, sifted
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 large eggs
• 1 c. sugar
• 1/2 c. whole or 2% milk
• 1 TB salted butter

The Garnish

• Whipped Cream (optional)

    

   Oh, That's So Good...

There'll Be No Leftovers!

Directions

The Topping

1. Spray the iron skillet well with the butter-flavored cooking spray.
2. Whisk together in the skillet, over medium heat, the butter, cream or evaporated milk, brown sugar and ginger until the mixture bubbles.  Whisk constantly about 3 more minutes, or until thick and smooth.  Remove from the heat.
3. Sprinkle the coconut evenly over the brown-sugar mixture.  
4. For the pineapple pattern, refer to the above photo:  Cut about 6 drained pineapple slices in half.  Place about 7 halves of the pineapple, with a cherry in the middle of each, around the edges of the skillet, over the coconut.  Building toward the center, in the next circle, place about 4 pineapple halves with a cherry in the middle of each.  In the center, place 2/ea. one-quarter slices of pineapple, with a cherry in the middle of each.  (You may have one half a slice of pineapple left from the 6 slices you cut.)

The Batter

1. Preheat the oven to 350º.
2. Sift together the flour, baking powder and salt.  Set aside.
3. Beat the eggs until thick; then add the sugar a little at a time, mixing well.
4. Stir the dry ingredients into the egg mixture just enough to incorporate.  Set aside.
5. In a small saucepan, whisk the milk and butter together over medium heat just until warm (about 1 minute)...stir into the batter and pour over the pineapple in the skillet.
6. Bake approximately 40 minutes, or until the cake is golden brown, springs back when lightly touched in the center with your finger and an inserted toothpick comes out clean.  
7. Approximately 15 minutes after the cake is out of the oven, loosen the edges carefully from the pan with a thin-bladed knife; then let the cake cool about 1 hour total in the pan.
8. Turn the skillet upside down and release the cake onto a serving platter.  Refrigerate after a day or two any leftover cake.  (Leftover cake, are you kidding me?)

Makes a great take-along dessert!  Serve with or without a nice dollop of whipped cream beside each individual serving of cake.  

So, when you're pressed for time, but want something that everyone will exclaim "oh, that's so good!", you'll definitely enjoy this recipe! 

Printable Recipe

Sweet and Salty Crack(er) Brittle!

I've adapted this recipe from Trisha Yearwood's Sweet and Saltines, as seen on The Food Network recently.  She said she referred to it as her "crack" because it's so addictive and, believe me, she's right!  Her recipe called for 8 oz. of semi-sweet chocolate for the topping; but she did say you can't have too much chocolate...of course, I chose to use the whole bag!

I experimented with different flavors of chocolate toppings for this brittle,  and I discovered I actually liked them all!  I also tried some finely chopped pecans on top (which I sprinkled on the milk chocolate version).  My favorite flavor of chocolate is generally dark; however, on this brittle, white chocolate may be my favorite!  My daughter liked all the options of chocolate toppings too, and her favorites were the white chocolate and the milk chocolate...she also liked the nuts on top!  I think when I repeat this brittle, it will be hard to choose which flavor of topping to use, so I may just make it with all the chocolate versions again.  I like variety anyway, plus the different colors create a great presentation and spark conversation!

This is a very easy recipe; however, because it moves so quickly, my biggest tip would be to have everything organized and ready to go before you start!  Also, this recipe requires you to work with a hot, molten mixture; so if you make it with children (Trisha made it with her teenage nephews), be sure the children are age appropriate and you all work with care!

      I Just Can't Decide...

                                       Guess I'll Have One Of Each!

Ingredients

• Butter-flavored cooking spray
• approx. 40, unbroken, saltine crackers w/sea salt
• 1 c. (2 sticks) butter w/salt
• 1 c. light brown sugar (packed)
• Select one bag from these chocolate topping options: 12 oz. bag semi-sweet chocolate chips, 11.5 oz. bag milk chocolate chips, 10 oz. bag dark chocolate chips or 12 oz. bag white chocolate chips
• 1/2 c. finely chopped pecans (optional)

                                

Directions

1. Line a 15 1/2" x 10 1/2" jelly roll pan with aluminum foil (make sure it comes well up the sides of the pan for easier release of the brittle) and spray with the butter-flavored cooking spray.
2. Preheat the oven to 425º.
3. Arrange the saltine crackers, salty side up, in a single layer on the pan.  (The crackers you use may have a slightly elongated side--place the elongated side vertically and you'll get more crackers on the pan.)
4. In a non-stick medium skillet, using a whisk (protect your hand w/a pot holder), stir and melt the butter and brown sugar together over medium heat.  Increase the temperature a little and bring the mixture to a rolling boil, whisking constantly.  Reduce the heat back to medium and boil the toffee for 5 minutes, still stirring constantly.
5. Put the pan of crackers on the stove top (this will help keep the toffee warm for easier spreading)--immediately remove the hot, molten mixture from the heat and, using care, evenly pour over the crackers.  Using a silicone spatula, quickly finish spreading the toffee, as evenly as possible, over the crackers. (If the toffee hardens before you reach all the corners, it will be easier to spread a little more when you take the crackers out of the oven.)
6. Place the pan in the oven and bake the coated crackers for 2 to 4 minutes, or just until bubbly, watching carefully (mine became bubbly each time after 3 1/2 minutes).
7. Carefully remove the pan from the oven and lay back on the stove top (this will help keep the brittle warm to melt the chocolate easier).
8. Pour a bag of chocolate chips of your choice, from the above flavors, equally over the crackers.  When the chocolate chips melt a little, spread as evenly as possible with a silicone spatula.
9. Sprinkle with the finely chopped pecans (optional).
10. Remove the pan from the stove top and cool the brittle a little; then place in the freezer for about 15 to 20 minutes, or until it is completely cold.  Break the sheet of brittle into pieces (the sizes and shapes will vary).  Store in an airtight container.  

(This brittle would make a wonderful take-along treat, and it would also make great gifts...present in decorative tin cans or cellophane bags tied with pretty ribbons...I need to remind you again around the holidays, huh?)

Surprise dad with this sweet and salty crack(er) brittle for Father's Day...be careful though, he'll enjoy it so much, it might become his new sin of choice!

Printable Recipe