Today was my first day being weaned off of my personal trainer, Marcus. He texted me a variety of work outs that I needed to do on my own time.
But instead of all the squatting and lunging, I decided to bake mini pineapple upside down cakes!
Brian rarely is on the receiving end of my baking extravaganzas. Typically when I make my drool-worthy cupcakes for an event, I’m either swatting his hands away until the event is over… or giving him the ugly rejects. But this morning, I thought my man could use a baking pick-me-up. (And he literally DID need a pick-me-up. The second he got home this morning from UPS, he walked through the door and laid down right on the door mat. Poor, exhausted Brian.)
I wish that I could say that I created this masterpiece recipe from scratch. Alas, I scored it while clipping coupons. This scrap of paper has been hanging on my fridge for such a time as this:
I don’t care if the prep time says 25 minutes. I find a way to make everything take longer.
And even though Brian and I have an arrangement about the dishes (see arrangement), I went ahead and caught up on them while my mini cakes baked.
So you know how you’re supposed to flip pineapple upside down cake over so that the cherry is on top? Yeah, my mini cakes dropped out of the pan about as gracefully and beautifully as I ice skate. (Total mess. Flailing and capsizing.) Pineapple stuck in the pan and all over the counter.
Naturally I had to put the renegade pineapple bits back on their respective mini cakes.
Sorry, Marcus. Not only did I not work out today, but this was both my breakfast and my lunch. Mmmm Mmmmmmm.