On Sunday, I burned this potholder. I was boiling some asparagus in some water and turned off the heat. Didn’t realize that the oven was still hot, and I placed this potholder on it and this is what happened. Isn’t it pretty? I know this design looks really cool and everything. If you really, really want this design on your potholder leave it on the hot stove for less than 20 seconds and it should end up looking like this.
Other than burning this potholder, we had asparagus, ham, and cheesy hash browns for dinner. For desert I made a pineapple upside down cake. Everything was really good. I even dyed some Easter eggs. However, my hard boiled eggs didn’t cook long enough. 🙁 The Easter eggs looked pretty though.
I present to you, the star: a pineapple upside cake. (Note to self, get a flat cast iron skillet)
Spiced Pineapple Upside-Down Cake Recipe
1-1/3 cups butter, softened, divided
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, drained
10 to 12 maraschino cherries
1/2 cup chopped pecans
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk
In a saucepan, melt 2/3 cup of butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in skillet or a 13-in. x 9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition. Carefully pour over the pineapple.
Bake at 350° for 40 minutes for skillet (50-60 minutes for baking pan) or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Serve warm. Yield: 12 servings.