Stressed spelled backwards is desserts!

Stressed spelled backwards is desserts. How about that!?! It can be very stressful owning your own business. There are so many components that I never even thought about when I first set out on this adventure. When people told me that I would be working 24/7, they weren’t kidding! After 3 years at my current location, I’m moving my business to a new location, so things are even more hectic and stressful. I mentioned to someone the other day to “wake me up when December is over!” Haha! I try to not wish time away, but I would love to be able to fast forward through all of this stress that comes along with the move, especially since it will be taking place around the holidays! Wouldn’t that be amazing if we were able to fast forward through some of the stressful times/events in our lives. It’s a lovely thought, isn’t it!? In the midst of all the craziness, I find myself daydreaming more and more about the beach…specifically Hawaii.

I went to Hawaii for the first time to celebrate my brother in law & sister in law’s wedding. They live on the North Shore of Oahu. As I sit here typing up this blog post, it’s currently snowing outside. It doesn’t make me jealous of them one bit that they live in Hawaii. Insert sarcasm! Even though my trip to Hawaii was over 5 years ago, I still think about how amazing it is there. Every morning I would wake up, the sun would be shining and I would eat pineapple for breakfast. To me, that’s heaven. It should come as no surprise that I decided to bake something with pineapple in it, which led me to these mini pineapple upside down cakes. Baking these cakes made me slow down a bit and block out some of the stress, even if it was only for an hour or two. I’m in the process of finding more ways to decompress. I know it’s important to have an outlet for stress relief. What are some of the ways you relax and decompress? I would love to hear what helps you.

As always, thank you for taking the time to read. Be kind to yourself. Until next time, keep it sweet! -Ange

Drain pineapple slices. Reserve juice & set aside.

Drain pineapple slices. Reserve juice & set aside.

 

 

In mixing bowl, add eggs, granulated sugar & pineapple juice. Beat for about 2-3 minutes.

In mixing bowl, add eggs, granulated sugar & pineapple juice. Beat for about 2-3 minutes.

 

 

In separate bowl, whisk flour, baking powder & salt together.

In separate bowl, whisk flour, baking powder & salt together.

 

 

In microwave safe bowl, microwave butter & brown sugar until melted {about 2-3 minutes}. Stir well.

In microwave safe bowl, microwave butter & brown sugar until melted {about 2-3 minutes}. Stir well.

 

 

Add dry ingredients to the wet ingredients. Mix for 2-3 minutes.

Add dry ingredients to the wet ingredients. Mix for 2-3 minutes.

 

 

Spoon layer of warm brown sugar mixture into the bottom of cupcake tin, then place pineapple ring on top.

Spoon layer of warm brown sugar mixture into the bottom of cupcake tin, then place pineapple ring on top.

 

 

Add cherries to the middle of each pineapple ring. Pour or scoop cake mixture over the top. Fill cupcake tin 3/4 full.

Add cherries to the middle of each pineapple ring. Pour or scoop cake mixture over the top. Fill cupcake tin 3/4 full.

 

 

Bake 25-30 minutes or until cake tester comes out clean. Cool completely in cupcake tins before taking the cakes out.

Bake 25-30 minutes or until cake tester comes out clean. Cool completely in cupcake tins before taking the cakes out.

 

 

{Mini Pineapple Upside Down Cakes}
*makes 24 regular size*
*makes 12 jumbo size*

Ingredients:
{cake}
• 4 eggs
• 1-1/3 cups granulated sugar
• 1/2 cup pineapple juice
• 1-1/3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
{topping}
• 1 stick unsalted butter
• 1-1/3 cups brown sugar
• 2 cans pineapple slices/rings
• 12 maraschino cherries

Directions:
• Pre-heat oven 350 degrees.
• Spray cupcake/muffin tins with non-stick cooking spray.
• In mixing bowl, add eggs, granulated sugar, & pineapple juice. Beat for 2 minutes.
• In separate bowl, whisk flour, baking powder & salt.
• In microwave safe bowl, microwave butter & brown sugar until melted {about 2-3 minutes}. Stir well.
• Add the dry ingredients to the wet ingredients. Mix for 2-3 minutes.
• Spoon layer of warm brown sugar mixture into the bottom of cupcake tin, then place pineapple ring on top.
• Add cherry to the middle of each pineapple ring.
• Pour or scoop cake mixture over top. Fill cupcake tin 3/4 full.
• Bake 25-30 minutes or until cake tester comes out clean.
• Cool completely in cupcake tins before taking the cakes out.

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