"Tell me, what is it you plan to do with your one wild and precious life?" ~ Mary Oliver

a small pineapple upside down cake. . .

This grey, misty afternoon, I was thinking about the leftover fresh pineapple I had in the fridge and decided to make a half-size upside down pineapple cake. I used Ree Drummond’s recipe and cut the ingredient amounts in half. In a small skillet with a metal handle, I melted butter, brown sugar and added the pineapple before pouring the batter on top.

It worked out so well that I thought about how versatile a recipe this could be using: pitted fresh cherries, small dark plums, white peaches and so on.

Here are the ingredients for the cake batter: Melt 1/4 stick unsalted butter, add 1 cup granulated sugar, 1/8 cup veg. oil; 1 large egg and a tsp. of vanilla. Beat until light and fluffy. Measure out 1 1/4 cups flour, 1/2 Tb. baking powder and 1/2 tsp. salt and 3/4 cups whole milk — add gradually into the batter until mixed well.

In oven proof pan or skillet, melt 1/4 stick butter and 1/3 cup of brown sugar – add fruit and let brown. Add batter on top and bake at 350 for 35-40 min. until a toothpick comes out clean.


very easy chocolate mousse!

My first try at making an easy chocolate mousse dessert last week was too thick and gummy. Tonight’s second try seems to be a big improvement. I used 1/2 packet of Instant sugar-free chocolate pudding mix, with a cup of milk stirred in until thickened. In a separate bowl, I whipped up 1/2 – 3/4 cup of heavy whipping cream. I added the whipped cream into the pudding by folding it in gently.

Chilled for a couple of hours and added fresh raspberries on top. Much better – and an easy way to make chocolate mousse – no eggs, no baking, not much effort at all!