Last week the temperatures here were in the 90s. I was wearing shorts, walking the dog early and late, and wishing for cooler fall weather. The good thing about Michigan is that if you don't like the weather you usually don't have to wait long for it to change. It cooled down on Friday, and I've been wearing sweatshirts ever since.
Ginny dog loves the cooler weather. She is constantly in the yard checking everything out and she is happy to go for extra long walks. As long as it doesn't rain. She greatly dislikes the rain. Last week we went on a walk and it started to pour on us about half way through. Ginny just stopped and stared up at me like it was the worse thing ever. Poor girl. I had to convince her to keep going towards home. It stopped raining about a block from home and she was all happy again even if she was all wet. She even tried to get me to extend the walk. I however was not as happy about being wet :)
This week is pineapple week. I have a couple of favorite pineapple desserts that I make for a change of pace. Because sometimes you just need a little change to give you a new perspective. Like cooler weather or the stop of a rainstorm. This is probably my favorite.
They are the perfect size for dessert, and you don't have to be tempted into seconds. They are sweet moist and taste like little pineapple clouds.
1 Tbsp butter, to grease ramekins
1 Tbsp brown sugar
1 small can pineapple chunks
1/4 cup buttermilk
3 Tbsp butter, melted
Vanilla, a dash
1/2 cup flour
6 Tbsp sugar
1/2 tsp baking powder
1/8 tsp baking soda
Salt, a pinch
1 Tbsp powdered sugar
Brush 4 ramekins with butter, make sure to cover the bottom and sides. Sprinkle brown sugar on the bottom of each one and then line with the pineapple chunks.
Whisk together the egg, buttermilk, melted butter, and vanilla. Then mix in the flour, sugar, baking powder, baking soda, and salt.
Divide the batter among the 4 ramekins.
Bake at 350 for 20 minutes. Let cool and then remove them from the ramekins. Top with powdered sugar when you serve them. Enjoy!
This recipe is from the Food Network Magazine.
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