Mini Pineapple Upside Down Cake Recipe

Mini Pineapple Upside Down Cake

30 minutes One Large Cake or 5 mini cakes Ingredients: 1 can pineapple rings, 1 box white cake mix, 1/2 cup butter, 1 jar maraschino cherries, 1 1/2 cup brown sugar

This recipe is basically summertime in cake form. It's got juicy pineapple with a hint of cherry, and light white cake that tastes just like a day by the pool. The best part about this recipe -- it's way easy!

I made mine in my mini cake molds -- I keep finding great recipes to use these with -- but you could easily make this in a larger version.

Here's what you need!

Ingredients (yields 5 mini cakes or one large cake)
• Canned Pineapple rings
• 1 can maraschino cherries
• 1/2 cup butter
• 1 1/2 cup brown sugar
• 1 box white cake mix

Directions
1.     Grease your cake pans and preheat oven to 350. I used my mini spring form molds, but a
        bundt pan or regular cake pan will work here, too. Just note there will be a difference in baking
        time.

2.     Prepare cake mix according to box directions. Replace some of the required liquid with
        pineapple juice from your can. Yum!

3.     Add pineapple ring and cherry to the center of your mold. If you are using a larger pan,
        you'll line the entire bottom with pineapples and cherries.

4.     Fill the rest of the mold with cake mix. Careful not to overfill, as it will rise quite a bit.

5.     Bake your cake(s). Mine took about 15 minutes to bake, but again, go longer for a bigger cake.
        Allow your cake to cool for about 8 - 10 minutes before taking it out of the pan.

6.     In a saucepan, melt 1/2 cup of butter. Once the butter is melted, stir in the brown sugar until
        everyone is evenly incorporated. Spoon the mixture onto the cake.

7.     Top with another layer of pineapples and cherries. Serve warm, and enjoy!

Happy Homemaking!

Sallie

Plans for the Kitchen Remodel

I'm back after a short hiatus! The weeks since we bought the new house have been a little bit of a blur. Andrew and I frantically worked to get our house ready for listing, and we we're thrilled to have an offer after just a few short days on the market (happy dance!).

Everything is on schedule and we should close on both houses the end of June. The goal is to start a few of the renovation projects on the new house right away -- the first of those projects being the kitchen.

When we moved into our current home all kitchen decisions had been made, and we really didn't have much say. Luckily for us, the kitchen was done beautifully and I doubt I would have done anything differently. This time though, I have a blank slate! I have been pinning, and pinning, and repinning, and pinning some more and finally have a solid idea of exactly what I want to do in our kitchen remodel.

Here are two of my inspiration pics from Blair Harris Design and Country Living.

I LOVE these kitchens. I'm a big fan of mixing old and new. I also love how light and airy these spaces feel. I am leaning towards black cabinets with open shelving and butcher block countertops, but I wouldn't be opposed to white either. I am most excited about getting new hardwood floors in my kitchen! NO MORE TILE, Bye Felicia! 

We don't own our new house yet so I can't show you pictures, but here is the current layout of the kitchen. 

The Urban Acres is moving!

The last few months have included some BIG changes for Andrew and I. Just to recap, I stepped down from my part-time job to work as a full time blogger AND I won the Mrs. Meyer's Home Maker Hunt -- two things that I am wildly excited about.

Andrew and I are still settling into our new roles (and budgets), but we decided to make things even more fun by buying a new house!

A little recap for those of you who may be new readers. Andrew and I moved into our 1950s home almost 4 years ago. It was a complete renovation. This house was definitely the eyesore of the street and possibly the entire neighborhood.

Here's a little bit of photo evidence.

This house had fallen into foreclosure when my brother-in-law bought it to remodel. We happened to be looking for a house right around the same time, so we bought it immediately after they had finished the work.

Andrew and I moved into a completely redone home without having to do any of the work ourselves. We have loved this little house while we've been here and have really made it our home.

Fast forward, we've been talking casually about moving for the past few months but haven't had any solid plans. We love our area, our neighbors, and our house but we have found that we need a little bit more room.

I've been searching Zillow for available homes in our price range and three weeks ago, a house popped up that was exactly what we were looking for! It was love at first sight and an obvious decision that this was the house for us.

We haven't closed on the new house so I have to wait to show you pictures, but trust me, you will love it! It's a fixer upper, but it's got major potential. We are taking more of a DIY approach with this house, so hopefully I'll have some great tips to share with you over the upcoming months!

This does mean that my dreams for the backyard of this house are cancelled, but it's ok because the new house has a covered patio with a pergola and 2 mature trees in the backyard! Plus it has a HUGE sunroom in the back of the house.

As with any move, it's also really hard to say goodbye to this house. It's Andrew and I's first house together, and we have so many great memories here -- it's almost like saying goodbye to a member of the family. I have been praying for whoever buys our home, that they will love and care for it as much as Andrew and I have.

Here's to many more homemaking adventures! 

Sallie

Mini Quiches

I am of the opinion that things taste better when they are in miniature form. Take my mini pie for example. The tiny-ness just makes it was cuter and more fun to eat, or at least that's just my opinion.

I bought these mini spring form pans from Michael's a couple of weeks ago, and I LOVE THEM! I already made a three layer chocolate cake that turned out great! Since my chickens are in full on laying mode, I've had a surplus of eggs so I decided it was time to make some mini quiches.

I always use the perfect pie crust recipe from Pioneer Woman, and today I made 3 miniaturized bacon, onion, mushroom and cheese quiches. They were perfect, and even Andrew approved (which is rare).

Here's how you do it.

Ingredients
• 1-2 tbsp butter
• 5 eggs
• 1/2 cup heavy cream
• 1 onion, sliced
• 5 pieces of bacon
• 1/2 cup baby bella mushrooms, sliced
• 1/2 cup cheddar cheese
• salt and pepper to taste

Directions
1.     Preheat oven to 400F. Lightly grease your baking pans before filling with pie crust.

2.     Heat 1 tbsp butter in large skillet over medium heat. Once the butter is melted and hot, add
        your onions and mushrooms. Cook until they are nice and browned, about 15-20 minutes.

3.     Meanwhile in a separate skillet, cook bacon. Be careful here to not overdo it. You still want it
        to be soft and juicy. Once cool, tear into bite sized pieces.

4.     In a large bowl, beat 5 eggs and heavy whipping cream together. Mix until everything is
        evenly incorporated. You may add a little salt and pepper to taste.

5.     Add onions, mushrooms, bacon, and cheese to your egg mixture. Stir, stir, stir! You want
        everything to be evenly distributed!

6.     Spoon quiche mixture into prepared baking pans. Bake in oven set at 400F for about 30 - 35
        minutes or until the tops are golden brown.

What do you put in your quiches? I'd love to hear your recipe!

Happy Homemaking!

Sallie