desserts | May You Cook It!

I broke my stand mixer not too long ago and this precipitated a need to buy a new one. I’ve wanted a KitchenAid mixer for a while now but had never bought one because it seemed so extravagant. They’re a bit costly here in Australia ranging from $650 – $1200 each. However, since I needed to replace my mixer anyway, and I want one that will last a long time, I decided to take the plunge and buy the long desired KitchenAid. I have to admit I’m happy I did. I chose the “ice” colored mixer from the Artisan range but it strikes me as more of a duck egg blue. I didn’t really want the iconic red and my eye was consistently drawn to this lovely light green/blue color. It’s a beautiful piece of equipment and I was excited to try it out when it was delivered.

For its inaugural task, I decided to bake a Pineapple Upside Down Cake. This cake is the first thing I learned to bake, so it seemed fitting that it should be the first thing my dream mixer should make hehe. I was eight years old and eager to take on Yan Can Cook when I learned this recipe. Problem was, I wasn’t allowed to play around the kitchen yet. After a prolonged campaign of pestering, I finally succeeded in convincing my mother to let me bake. We made a Pineapple Upside Down Cake together. Well, at least my mother did. I made a mess, but I did mix the batter and added ingredients every now and then. I didn’t do much in terms of cooking that day and never did develop the skills to take on Mr Yan, but I did have a great time. Albeit under the watchful eye of my mother, who was determined to stop me from enjoying myself to the full in her constant efforts to keep me from falling off the chair, falling into the batter or burning myself, the kitchen or the house down.

This cake is pretty simple to make and very tasty. To make it, you’ll need:

2 cups self-raising flour
1 cup softened butter
1 cup white or caster sugar
1 teaspoon vanilla essence
3 large eggs
1/2 cup milk
1 can pineapple pieces
1 packed cup brown sugar
1/2 cup softened butter (extra)
Maraschino cherries

Instructions

Preheat the oven to 180°C and grease a 20cm round cake tin using the 1/2 cup extra butter.
Sprinkle the brown sugar over the base of the tin and arrange the pineapple pieces and maraschino cherries evenly on top.
Beat the butter, vanilla and sugar until the mixture is light and creamy.
Add the eggs gradually, beating well after each addition.
Sift the flour over the mixture, adding alternatively with the milk.
Pour the batter over the pineapple, sugar and maraschino cherries.
Bake for 40-45 minutes or until a skewer inserted in the middle of the cake comes out clean.
Cool the cake in the pan for a few minutes before turning it over onto a plate.

Sweet cinnamon rolls are delicious served warm, soft and straight out of the oven. They’re great for breakfast or brunch, especially when served with a hot cup of coffee. However, like other brioche types of breads and sticky buns, these rolls are a little high on the butter and sugar content. For that reason, it’s best to have them as an occasional treat rather than a regular breakfast item. But if you’re like me and prefer to have these delicious rolls more often than occasionally, then I suggest that the best way to enjoy them is to eat them slowly….savor each morsel of the soft, warm bread and the sweet, chewy caramel filling…have one roll…then two ….if you really must, have three….. then get on the treadmill and run for your life.

Ingredients

Dough:
1/2 cup butter
1 teaspoon salt
3 eggs
5-6 cups self raising flour
2/3 cup milk
3/4 cup water
1 cup brown sugar
2 tablespoons instant yeast
2 teaspoon cinnamon

Filling:
1 cup brown sugar
3/4 cup butter
2 Tbs ground cinnamon
Ground peanuts

Glaze:
1 cup powdered sugar
3 Tbs warm water
Vanilla essence

Instructions

Combine the butter and sugar in a large bowl. Mix until light and fluffy. Gradually add in the eggs.
Place the milk and water in a large saucepan. Heat over a low setting until it reaches about 37 degrees celcius.
Combine the milk and water mixture with the batter. Add the cinnamon, yeast and salt. Mix the ingredients well.
Gradually add in the flour, beating well.
Turn the dough out onto a floured surface and knead for about 10-15 minutes until well blended.
Place the dough into a well-oiled bowl and set aside to rest for about 1-1.5 hours.
Turn the dough out onto a floured surface and roll out into a 14 x 20 inch rectangle.
Using your fingers, gently cover the dough’s surface with the butter.
Combine the brown sugar, ground peanuts and cinnamon for the filling. Sprinkle the filling over the buttered dough.
Carefully roll the dough then pinch the seams, sealing it well.
Liberally cover a large sheet tray with butter and sprinkle the bottom with brown sugar.
Cut the dough into about 16 pieces and place onto the sheet tray.
Cover the dough with cling wrap and allow it to rise for about 1.5 hours.
Place in a preheated 175 degree (celcius) oven and bake for about half an hour.
When the rolls have finished baking, remove from the oven and allow it to rest about 5 minutes.
Combine the powdered sugar, water and vanilla essence to make the glaze. Turn the rolls out onto a serving platter and top with the