I love being a part of both 37 Cooks and Good Cook Blogger/Kitchen Experts – and I love that they have combined forces for this event. Each of the 37 Cooks received the following items from Good Cook as part of the recipe challenge: Pineapple Corer/Slicer, Mixing Bowl, Spatula, and Chopping Mats. We then had a choice of one of the following items to play around with: Nonstick Round 9″ Cake Pan (Set of 2 for layer cakes), 13″ x 9″ Nonstick Covered Cake Pan, Dessert Bar Pan, or 4-Cup Loaf Pan. I ended up choosing the dessert bar pan because I thought that would be pretty versatile.
This was no ordinary challenge though – this was the Good Cook Potluck Pantry Challenge. The key word in that name is PANTRY, meaning we had to cook or bake with whatever we had in our pantry (including fridge) and not buy anything at the store. Thankfully my pantry is pretty well stocked and happened to have a fresh pineapple on hand! We had to use two of the Good Cook items – one from the core items received and the second item was whichever pan we choose.
I knew right away that I wanted to make pineapple upside down cakes – this was my favorite cake growing up because it did not have frosting on it! I kid you not…to this day I still do not really like frosting unless it’s my own frosting which I do not sweeten much. My sweet tooth is not that strong I guess. This goes perfectly with a little dollop of lightly sweetened fresh whipped cream. Even though I chose to do a sweet recipe, this pan can be used for so much more than desserts – you can bake cornbread, risotto (yes risotto squares!), meatloaf, etc. The possibilities are pretty endless – you just need to be creative.
I used the following items to create my Mini Pineapple Upside Down Cakes: Pineapple Corer/Slicer, Spatula, Chopping Mats, and Dessert Bar Pan – I loved using the pineapple corer/slicer – super easy to use, say good-bye to canned pineapple rings!
The recipe is below however, here are a few substitutions that can be made:
- If you are not gluten-free feel free to use a “regular” cake mix
- The recipe is gluten-free, dairy-free, soy-free, and nut-free – the picture does show whipped cream but you can omit that.
- Don’t like pineapple? Use a different fruit…raspberries, cherries, etc.
- I used earth balance sticks – feel free to use whatever butter or butter alternative you want…I haven’t tried anything besides this and butter so I can not guarantee any results
Mini Pineapple Upside Down Cakes
Method of Preparation
- Preheat oven to 350F
- Prepare cake mix according to package instructions (use the spatula to scrape down the sides of the bowl every so often if using a stand mixer)
- Evenly divide up the 2-3 tablespoons of earth balance into the 12 wells of the dessert pan
- Place pan in preheated oven to melt the butter – once melted remove from oven and sprinkle the brown sugar evenly into the wells of the pan
- Top the brown sugar and melted butter with one 1/2 chunk of pineapple and 1 natural maraschino cherry (halved or whole is fine)
- Pour in prepared cake batter evenly into wells of pan – leave about 1/4 inch room to let the cake rise in the oven
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Remove from oven and using a heatproof serving plate or cutting board upside down onto pan, turn plate and pan over.
- Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan.
- Cool 30 minutes.
- Can be served either warm or cool with either ice cream (dairy free alternatives available), or whipped cream (or coconut cream)
- Store covered in refrigerator.
Good Cook provided us with these products free of charge – all opinions are 100% my own.
Spring has officially sprung! I love this time of year for all the beautiful flowers blooming and the fresh fruits and vegetables, I can’t wait for the farmer’s markets to really pick up. Spring time also means it’s time for lots of celebrations…graduations, Mother’s Day, Memorial Day, etc. So if you are looking for an easy and super delicious treat to share at any one of these occasions look no further. I was originally going to make a salad for this recipe, but Bryan said it was “too simple” and I should do something sweet instead. I didn’t want to do anything with brownies so I though of the cheesecake that I make Bryan for his birthday that has a chocolate chip cookie crust that he loves and decided to make some adjustments; turning this into a lovely spring treat. I kept the cookie crust but decided that since the bowls were already baked, why not do a no-bake cheesecake filling, make it bright with some lemon juice and lemon zest and then top with fresh berries. I love the tangy flavor of the 1/3 fat cream cheese and always use that in my cheesecakes.
Good Cook has done it again with their Bake-A-Bowl pan – it is a 6 cup pan with two pieces that you fill, top, and bake to create the perfect little bowls! You can pretty much make anything with this pan…brownie bowls, cookie bowls, pancake bowls, tortilla bowls, cornbread bowls, etc. Much to Bryans dismay I have an obsession with kitchen equipment, but my defense is I use everything I have! So if you are like me, and love playing around with fun with new kitchen goodies, you have to check this out.
Check out my recipe for Cheesecake Cups using a cookie crust and a no bake cheesecake filling topped with delicious fresh strawberries, perfect for Mother’s day – I promise she will love these!
- 1 package of cookie mix (chocolate chip, sugar cookie, etc. – follow directions on package to prepare)
- 1 – 8oz package of 1/3 fat cream cheese (softened)
- 2 1/2 tablespoons white sugar
- 1 teaspoon lemon juice
- 1/2-1 teaspoon lemon zest
- 8 oz heavy cream
- 1 pint fresh berries (strawberries – sliced thin)
- 1/2 teaspoon sugar
Method of Preparation
- Prepare cookie mix as directed on package
- Spray both the bottom and top pan lightly with non-stick spray
- Evenly divide prepared cookie mix into six portions and place into the bottom of the Bake-A-Bowl pan, be sure to not fill past the “fill line”
- Take the top part of the pan and press it in to place
- Bake according to package instructions (you made need a little bit of additional time, these baked for 22 minutes)
- Remove from oven and let cool – do not remove top of pan until completely cooled.
- Once cooled, remove bowls from pan and set aside.
- Using either a stand mixer or electric mixer beat together the softened cream cheese, lemon juice, and lemon zest until soft and smooth.
- Add in whipping cream and mix on low until incorporated and then turn it to medium-low and mix until it becomes thickened.
- Add in the sugar and mix until incorporated
- Poor into chilled bowls and refrigerate for several hours (or over night if making this ahead of time).
- Wash and then slice strawberries thinly and place in a bowl
- Sprinkle with 1/2 teaspoon of sugar and toss to coat. This will help the natural juices release.
- To assemble the cheesecakes, remove from the refrigerator and let them stand at room temp for 15-20 minutes prior to serving. Top with fresh berries or your favorite cheesecake topping.
Again there are so many great ways to use this pan:
- Sweet treats: brownies, cookie, etc.
- Bake in the top part of the bowls as well – can be used as fillings inside the bottom of the bowl
- If making bread bowls – but a baking sheet over the top of the pan to weigh it down…this will help with the bread from rising too much.
- Non-sweet treats: cornbread bowls for chili, Tortilla bowls for tacos or salad, Bacon bowls etc.
- Breakfast: Bacon bowls filled with scrambled eggs, pancake bowls, hashbrown nests, etc.
- Have fun, and be creative!
You can buy Sweet Creations products online from Good Cook and get a 25% discount with the code BAKEBOWL.
Check out more great recipes and ideas here!
#goodcook #goodcookkitchenexpert #sweetcreations
I am loving being a kitchen expert and blogger for Good Cook. I have the pleasure of playing with lots of great items and reviewing them. Recently we were sent a box filled with all of these amazing tools to help us get through the Thanksgiving holiday with items like a roasting pan, turkey platter, turkey injector, brine bag, and SO much more! Are you interested in winning this and more? If so keep on reading.
Come Join Me, Good Cook, TheFrugalMom and other Good Cook Kitchen Experts! The Ultimate Thanksgiving Twitter Party, Monday, November 25, 2013 at 6:00 pm to 7:00pm EST On Twitter with hashtag #Thanksgivingtips.
Join in as we talk about everything Thanksgiving from turkey prep to decorating the table. Plus get a chance to win a special gift and one of three $200 Thanksgiving Baskets that will arrive in time for your dinner. Be among the first 500 to RSVP by November 23, 2013 and receive a free set of Turkey Lifters. Click here RSVP.
All of the experts were asked to create a delicious pumpkin dish to share with everyone. I’m not the biggest sweets fan so I went for a savory dish and really…it could be two dishes in one. I work at a natural foods store here in Rhode Island – it is an awesome little shop owned by and amazing couple who have become like family. All produce is organic – and as often as it can be, local. There are no artificial colors, sweeteners, HFCS, or GMO’s anywhere in the store! We also have (in my opinion) the best selection of gluten-free and allergen friendly items on the island. Needless to say I get a bit spoiled working here, and I hope wherever I end up next I can find a place like this. One of the items that we brought in for the holiday season was ginger curd. When walking past it yesterday I knew I had to incorporate it some how…I could have easily done a pie with this but again, I wanted savory. So I bought that and a pumpkin and headed home after my shift to create a delicious side dish that is suitable for vegetarians as well. I cut up the pumpkin using the Pumpkin Scoop (available at walmart) and the Good Cook Brownie Pan roasted it off with a delicious glaze made from the ginger curd, and the house smelt amazing! Best part is – you can puree this up with a little bit of stock (vegetable or chicken) and it makes a delicious soup as well…like I said, two recipes in one!
The Pumpkin Scoop is awesome – Its round with one edge being smooth and another edge that is serrated, and the handle has a serrated knife it in. The scoop is also great for removing the seeds and cleaning out other various squashes as well, and of course for pumpkin carving. The Brownie Pan is non stick and is just wonderful…nothing and I mean nothing stuck to this thing (as with most non-stick items wash by hand, it is not dishwasher safe. This helps maintain the quality and longevity of the pan). Check out the recipe below
Ginger-Spiced Roasted Pumpkin
- 1 2-3 pound Pumpkin
- 1/4 cup Ginger Curd
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
- 1/8-1/4 teaspoon cayenne pepper (all depends on your spice level)
Method of Preparation
- Pre-heat oven to 450 degrees
- Cut pumpkin in half
- Using the pumpkin scoop, remove the seeds (roast or discard)
- Cut pumpkin into quarters and peel skin off and discard
- Dice pumpkin into 1 inch cubes and set aside
- In a large bowl mix together the ginger curd, olive oil, slat, cumin, and cayenne pepper (adjust seasoning to taste), mix until well combined
- Add diced pumpkin and toss to evenly coat.
- Add the pumpkin to the brownie pan and roast for 25 minutes
- Remove from oven and gently toss pumpkin
- Return to oven and roast for an additional 20-25 minutes or until browned.
- Serve warm and enjoy!
Disclaimer: This is a sponsored review – I was provided products for review from Good Cook. Please note that the opinions expressed are my own and have not been influenced by outside sources of any kind.