Chocolate-Orange Pound Cake

Since we were thinking of making orange out theme this month I had orange recipes on my brain. This might seem like an odd combination of flavors, but if you like those chocolate oranges you crack open during Christmas time, you will LOVE this pound cake! It tastes just like it!

This recipe is so easy I thought I was doing something wrong!

It makes either one- 9"x3" loaf or I did 3 mini loafs in my pampered chef stone mini loaf pan.

What you'll need:
1/4 cup milk
3 eggs
1 1/2 cup flour
1 tsp baking powder
3/4 cup sugar
1/4 cup cocoa powder
1 tsp orange extract
Orange food coloring (optional, I didn't use any)

1. Mix eggs and milk
2. In a separate bowl or mixer, mix flour, baking powder and sugar.
3. Slowly add the butter to the flour mixture.
4. Add in 1/2 of the egg mixture and blend well. Then slowly add the other half of the mixture. Mixing well.
5. Divide the batter into two bowls adding the cocoa to one and the orange extract (and food coloring if your using it) to the other. Mixing well!
6. Plop alternating spoonfuls of each mixture in the pan. Then take the end of the spoon and swirl ( make sure not to over mix the two together. I just zigzagged from one end to the other each way)
7. Place in oven cooking until a toothpick comes out clean when poked in the loaf
Cooking times:
1- large loaf= 50-60mins
3- mini loafs= 25-35 mins ( this will depend on the type of pan used. I did use stoneware, so watch your loafs closely)

Once done let cool for about 10 mins then pop them out of the pan to cool completely or enjoy warm! My favorite.

These keep well when wrapped in tin foil .

Mini Pineapple Upside Down Cakes

First off, I'm going to apologize. I didn't take any photos of these cakes{this post is going to be so boring}... My lame reasons: 1) I worked late and NEEDED something sweet, so whipped these up really quick and 2) They were ugly. I literally didn't care what they looked like, I just needed the sweet pineapple! lol

I got this recipe via Pinterest, from Big Mama's Home Kitchen. It was easy, delicious and it was the perfect way to use the mini pineapple I got in my Bountiful Basket last week. Here is her recipe below:

Cake Ingredients:
2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup butter


Topping:

2/3 C brown sugar
1-can pineapple rings (I used a fresh mini Pineapple)
6-maraschino cherries

1. In a mixing bowl, add eggs, white sugar, and pineapple juice.  Beat for 2 minutes.  
2. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
3. In a small sauce pan, melt the butter and add the brown sugar.  Stir on low heat for one minute.
4. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top.  Add a cherry in the middle of each pineapple.  
5. Pour cake mixture over to fill muffin tin 3/4 of the way full.  If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits. (I used a fresh pineapple so I cut down to fit in the tin)
6. Bake jumbo cakes for 25 minutes.  Bake regular cakes for 20 minutes.  If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.  The cake is done with a toothpick inserted in the middle comes out clean.
7. Remove from the oven.  Let cool in pan for 3 minutes.  Run a knife around the edge of each cake to help loosen in case it sticks a little.  Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.