Tuesday, January 27, 2015

Monday, January 26, 2015

Sunday, January 25, 2015

Saturday, January 24, 2015

Friday, January 23, 2015

Thursday, January 22, 2015

Psalm 27:1 / Pineapple Upside-Down Cupcakes

PINEAPPLE UPSIDE DOWN CUPCAKES
Ingredients
1 can (20 oz) sliced or crushed pineapple, drained, juice reserved
1 box yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half
Directions
1. Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
2. Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
3. In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces or crushed pineapple. Place cherry half, cut side up, in center of pineapple. Spoon 1/4 cup batter into each cup.
4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.



Wednesday, January 21, 2015