Tomato & Olive Penne and Pineapple Upside Down Cupcakes

Hey friends, welcome back to our kitchen here at The Waking! Glad you stopped by to take some time out of your busy day and enjoy a delicious meal. Hope you’re hungry! On today’s menu we’re serving up some Tomato & Olive Penne and Pineapple Upside Down Cupcakes. Hope you enjoy! 🙂

Tomato & Olive Penne

This yummy pasta dish is so light, fresh, and a cinch to whip up! It’s one of our favorite pasta dishes. We got this recipe from our aunt years ago and it has remained a staple on our dinner table. Fresh cherry tomatoes and garlic sautéed in olive oil, a hint of spice with red pepper flakes, and mozzarella cheese on top make this pasta dish so full of flavor! It really feels like the perfect meal to make on a summer afternoon.

1 pd. Penne pasta
1/4 cup olive oil
2 garlic cloves, thinly sliced
2 cups cherry tomatoes (sliced)
1 tsp. crushed red pepper
1/4 cup chopped fresh parsley
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1/4 grated parmesan cheese
mozzarella cheese

In a large pot of boiling salted water, cook the pasta according to package directions. Drain.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring until just golden, about 1 minute. Add tomatoes. Reduce the heat to low, and cook, stirring until tomato juices run, about 3 minutes.

Add the pasta, red pepper flakes, parsley, oregano, salt, pepper, and parmesan cheese to skillet. Toss and combine. Serve with mozzarella or parmesan cheese on top.

Pineapple Upside Down Cupcakes

I saw this recipe on one of my new favorite food blogs, Little Miss Cuppycakes Bakes, (http://cuppycakebakes.blogspot.com/) and since i love Pineapple Upside down Cake i knew i had to make these cupcakes right away! It’s a cinch to whip up these precious cakes, and they come out so perfect! Topped with a dollop of whipped cream and a cherry, they look oh so adorable and so, so sweet! I made these for a Women’s meeting at our church and they were a total hit! I have nothing bad to say about this recipe, it’s just delicious in every way! Warm up leftovers (if there is any!) in the microwave for a few seconds and they will be perfect!  The girl who posted this recipe said she topped her cupcakes with vanilla buttercream, i have yet to try it that way but it sure sounds great! These cupcakes were so moist and gooey, and had just the right amount of sweetness! And they are perfect for summer get togethers and picnics!

Ingredients:

1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
4 eggs
1 tsp vanilla extract
20 oz. can crushed pineapple
1/2 cup (1 stick) sweet butter, melted
3/4 cup packed brown sugar
Vanilla buttercream (recipe follows)
Maraschino cherries (optional)

Directions:

Preheat the oven to 350F. Grease to 12-cup muffin pans with butter and dust with a little flour, tapping out the excess. In the bottom of each cup, drizzle 1 tablespoon melted butter, 1 tablespoon pineapple, and 1 tablespoon brown sugar.

Place all the cupcake ingredients (butter, sugar, flour, eggs, vanilla) in a large bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes. Spoon the batter on top of the pineapple mixture in each cup. Bake for 20-25 minutes.

Remove pans from the oven and cool for 10 minutes. Turn out the cupcakes onto dessert plates, serve warm with heavy cream if desired.

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