May 23, 2020
Pineapple Upside Down Cake
Pg. 189
Jasmine, Season 5 (Finale!)
2 down…97 to go!

As I mentioned in my last post, this project has been intimidating, to say the least. I talked about how it caused a lot of fear, mostly fear of failure. And I know it’s only my second recipe, but it hasn’t gone away yet, and I wish it would already! But I think it’s mainly because I was doing a dessert, and before this year the only desserts I’ve made have come out of a box.

In the ‘about me’ section, I revealed that I taught myself how to cook because of a hurtful comment from an ex. I never said I taught myself how to bake. I kinda wish I would have at the moment. But instead, I’m realizing somehow I am going to have to bake 24 Master Chef-worthy desserts by the end of this thing. Y’all, pray for me.

To be honest, I really don’t want to make any of these, but when deciding which one to do first, I landed on this pineapple upside down cake. And the reason is my step dad, Pete.

Also in my ‘about me,’ I briefly mentioned that in 2013 in the midst of losing both my dad and my grandpa, my step dad was right in the middle of his own fight with cancer. In July of that year, he ended up having his arm amputated. It saved his life and changed it forever. Prior to that, Pete and I didn’t have the best relationship. But throughout his journey through cancer, we mended some painful wounds that had gone unattended for far too long. Now, he is almost SEVEN years cancer-free! And my relationship with him is not only strong, he is now also one of my favorite people and my hero.

You’re probably wondering, “What does pineapple upside down cake have to do with that?” Well, it’s one of Pete’s all-time favorite desserts. My parents currently live in Florida, so he doesn’t get to try it just yet. But I wanted it to be one of the first desserts I master so I can make it for him the next time I see him.

Here’s what I thought. It was very rich. And I might have added a little too much rum. Oops. But overall, it was incredibly moist and had a great balance of tropical flavors. The cake itself was easy to make, but for some reason I didn’t reach the perfect consistency with the coconut whipped cream that was supposed to go with it. Again, I have a lot to learn about baking, but it just takes more practice, right?

So Pete, make sure you’re hungry the next time I see you, ’cause this is what you’re gettin’!

All my love,
Dani, a big tid

P.S. What’s your all-time favorite dessert? I think mine is Ben & Jerry’s Pistachio Ice Cream. I could eat that by the gallon. Easy. Let me know yours in the comments!

Wanna give this recipe a shot? Click below for the recipe.

https://www.ajc.com/blog/talk-town/junior-chefs-from-atlanta-featured-new-cookbook/NN9sV4qKggYEfiQWKxyvPN/

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