Twenty Fourth of July- Nocturnal Eats

Pineapple Up-Side Down Cake
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1 (8 ounce) can sliced pineapple, drained with juice reserved
  • 1 (18.25 ounce) package yellow cake mix
Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar. Lay pineapple rings in a single layer. Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pan for 20 minutes. While the bottom of the cake pans are still warm to the touch, invert the cake.

Homemade Part Whole Wheat M&M cookies
  • 1/2 cup of butter, softened
  • 3/4 cup of white sugar
  • 1/2 cup of brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 1/4 cups flour
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt, a half bag of M&M’s
Preheat the oven to 375 degrees.  In a large bowl, mix the butter, white sugar, brown sugar and vanilla until creamy and smooth.  Slowly beat in the eggs.  In another bowl, mix the flour, baking soda and salt together thoroughly.  Slowly add the flour mixture to the egg mixtures until well blended.  Add M&M’s and mix carefully. Drop by rounded spoonfuls on cookie sheets.  This was my mistake and I did not press the remaining M&M’s to the top of the cookies to show they were M&M cookies! Bake for 8-10 minutes or until golden brown.  Allow to cool before moving them to a wire rack.

Adapted from For the Love of Cooking

Lyndell’s mini Chocolate Cake

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