Pineapple upside down cake!

Sense Mothers day, i wanted to put my mothers favorite dessert on here to show her  love her. Enjoy!

Source:

http://www.bettycrocker.com/recipes/pineapple-upside-down-cake/a1c9a639-0748-4f2c-89f5-fd33cf138986

Ingredients:

1/4

cup butter or margarine

2/3

cup packed brown sugar

9

slices pineapple in juice (from 14-oz can), drained

9

maraschino cherries without stems, if desired

1 1/3

cups Gold Medal™ all-purpose flour

1

cup granulated sugar

1/3

cup shortening

1 1/2

teaspoons baking powder

1/2

teaspoon salt

3/4

cup milk

1

egg

Directions

• 1Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
• 2In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• 3Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

*the recipe might not be complete so I put the link above

French Macaroons with Raspberry Butter Cream Filling!

Today I will be showing you how to make pink french macaroons with a raspberry butter cream filling.

The Cookie Part:
2 Cups Powdered Sugar
1/4 Cups Sugar
1 Cups Almond Flour (you can put whole almonds in a coffee grinder to substitute for the almond Flour)
3 Egg Whites
                                                      Pinch of Salt        
                                                      Pink Food Coloring (Or any color you want)

Steps to Making the Cookie!
Step 1: Sift powdered sugar and almond flour in same bowl. Mix till combined.
Step 2: Mix your 3 egg whites in an electric mixer for 4 min. Add the 1/4 cups of sugar into mix then mix till white and fluffy.
Step 3: Slowly mix the dry mixture and the  meringue together slowly till combined. Fold the mixture about 50-60 times. Don't over Mix!
Step 4: Put Meringue into a pastry bag. You  
can put the bag into a cup or measuring cup like here <-- Line a cookie sheet with parchment paper. No Wax Paper! Squirt about 1"-1 1/2" wide cookie shape on the parchment paper. Then let the cookies sit for about 30 mins. on your counter. While your waiting preheat your oven to 300 F (148.889 C).
Step 5: Cook the cookies for about 20 mins. Then your done with your cookies!

Filling:
1 Stick Butter
3/4 Cups Powdered Sugar
1 Cups Fresh Raspberry


Step 1: Beat butter for 4 mins. Then add your powdered sugar then mix till combined good and fluffy.
Step 2: Mash the fresh raspberry in a sifter so you just get the juice without the seeds. Mix butter and sugar mixture with 2-3 Table spoons of raspberry juice.
Step 3: Apply evenly to the cookies sides. Then your macaroons are done!