For the past couple of weeks, I’ve wanted to make pineapple upside-down cake. It’s been years since I’ve had any and I almost forgot what it tasted like. So I went on good ol’ All Recipes.com and found one with rave reviews. Again, not a dessert for dieters. Lots of sugar, butter, and eggs.
Everything started smoothly enough. I separated eggs and let them get to room temperature, melted the butter in a cast iron skillet, and layed the pineapple rings neatly in the pan. Oops! Brown sugar gets sprinkled over the butter BEFORE laying the pineapple down. Seriously, when did I get so careless with directions? No problem, that was an easy mistake to fix.
Once the bottom layer to become the top was picture perfect, I whipped up the egg whites to stiff peaks. Now this recipe didn’t call for any lemon juice, but I still had a fresh lemon in the fridge from the souffles, so I figured the egg whites could use a starter. I also added cream of tarter because what are egg whites without that? I let those sit a few minutes while I beat the egg yolks. Without any sugar, they did not want to do much, but I got them to a little bit thicker consistency and to a nice pale yellow. The egg yolks and cake flour (I even had the right kind of flour this time) were folded into the egg whites, but since the egg whites were pretty stiff, I pretty much mixed them in so the batter was smooth. I poured the batter over my pretty pineapple display and stuck the skillet in the oven.
Now like I said, it’s been awhile since I’ve had pineapple upside-down cake, but I almost thought the end result should be moister. There certainly was enough butter in it. But nonetheless, it wasn’t bad.
With the help of the cake recipe and another for pumpkin cookies, I wrote my first ever recipe, Pineapple Upside-Down Cookies. I used the one for pumpkin cookies because I remember it producing a cakey cookie, and I felt that was more true to Pineapple Upside-Down Cake texture. And with the cake recipe from All Recipes, I assembled my ingredients in such a way as to capture the taste of the cake in cookie form.
After my first tray of cookies came out of the oven, I got to play the role of taste-tester. One bite and I knew that I was pretty close to the real thing. Not bad for a first attempt. But I felt like it needed just a bit stronger pineapple taste, so I added more pineapple juice concentrate. Second tray came out and it still needed more. I added crushed pineapple to the batter and tasted yet another cookie from the third tray. Not bad, but next time I may try candied pineapple in the dough.
I was still very impressed with my pineapple experiences and, kitchen intact, even more impressed with my first ever Cookie Kelly written recipe. It needs some tweaking until it will be featured on Food Network’s “Unwrapped” though as “America’s Favorite Cookie.”
The following morning, I took the cookies to work with a notebook for the brave taste-testers to leave feedback. They weren’t very constructive, just said they were “yummy.” I think I need a focus market research group that is a little more subjective and unafraid of hurting my feelings.
Grade: V – (That’s an A- upside-down)