Miniature Pineapple Upside Down Cakes

Miniature Pineapple Upside Down Cakes

2 cans (20 oz. each) Dole pineapple slices

1/3 cup butter, melted

2/3 cup brown sugar, packed
1 package (18.25 oz.) yellow or pineapple flavored cake mix
9 maraschino cherries, cut in half 

Drain pineapple, reserve juice.

Stir together the butter and brown sugar. Evenly divide sugar mixture into 18 (2/3 cup each) muffin cups* coated with cooking spray.

Lightly press well-drained pineapple slices into sugar mixture. Place cherries in the center of the pineapple, slice side up.

Prepare cake mix according to package directions, replacing amount of water called for with reserved juice. Pour 1/3 cup batter into each muffin cup.

Bake in a preheated 350 oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes. Loose edges and invert onto cookie sheet.

*Note - If muffin cup is smaller than 2/3 cup, it will not be large enough to hold pineapple slice and batter. I used some small round ramekins to make mine fit perfectly!

These mini cakes are moist and delicious! Everybody was coming in the kitchen asking me what smelled so delicious! They won't sit around long no matter what occasion you make them for this year!

Swedish Butter Cookies

We didn't have anymore pecans, but the hubby wanted to make them anyway... He says that he'll get some pecans later. When he thaws them out at Christmas, he says that he'll brush them with butter and roll them in chopped pecans. I say leave them alone and make another batch when you get the pecans! LOL

1 cup butter, softened
1/2 cup sugar
1 egg, separated
1 tbsp half & half cream
1/2 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking powder
3/4 finely chopped pecans
maraschino cherries, halved

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, vanilla and cream. Combine flour and baking powder and gradually add to the butter mixture. Stir in 1/2 cup pecans. Roll about a tablespoon of the dough into a ball. Repeat with remaining dough.

In a small bowl, beat the egg white. dip the top of the balls in the egg and then dip in the remaining pecans. Place them about 2 inches apart on a baking sheet lined with parchment paper.

Using the handle of a wooden spoon, make a hole in the top of each cookie. Place a cherry in each hole, cut side down. Bake at 350 degrees for 12-15 minutes or until cookies are lightly browned. Cool on a wire rack. Store in an air tight container.

Chocolate Covered Cherry Cookies

 The hubby working on his cookies...
See he really does love to do this stuff! LOL

 

24 maraschino cherries, patted dry
1/2 cup butter, room temperature
3/4 cup brown sugar
1 tbsp maraschino cherry juice
1/2 tsp vanilla
1 1/2 all-purpose flour
1/8 tsp kosher salt
1 cup milk chocolate chips

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla and juice. Gradually add flour and salt to butter mixture. Mixture will be thick and may be crumbly. Form into a ball and wrap in plastic wrap. Chill in the frig for about an hour.

Insert a chocolate chip into each cherry. Flatten about a tablespoon of dough and wrap it around a cherry. Repeat with the remaining dough and cherries. Place about an inch apart on a baking sheet lined with parchment paper. Bake at 350 degrees for 12-15 minutes or until edges begin to brown. Remove to a wire rack to cool.

Melt the remaining chocolate chips in the microwave. Dip tops of cookies in chocolate or spoon enough chocolate to cover the mound containing the cherry of each cookie. Place on wax paper and allow to set. Store in an air tight container.