I gave in and finally, after years of hearing "Pampered Chef is GREAT, you should come to the show I'm having!" And after years of successfully being too busy to attend, I finally broke down and went to my FIRST EVER Pampered Chef Show.
My reasoning for avoiding such events was soley based on the fact that I never considered myself much of a chef and I never really wanted to be pampered...even if I had a trait here or there that resembled chef-liness. But, to my surprise and delight, I quite enjoyed the "cooking show". I readily admitted my short-coming of being interested in cooking only because I must survive. The company of girls laughed at my confession (kindly, of course) and assured me that I would love the Pampered Chef product selection and if I tried it out, I would enjoy cooking for more than just survival.
There was a short season of my life where I found creativity in cooking. I rarely do something without either finding or forcing creativity in it. This season of my life was so short-lived, I find it silly to waste words on at this point. I must get on with my Pina Colada Upside Down Cake.
I found that many of the Pampered Chef products were ingenius, convenient and desired by all. Not to mention, a little pricey. I really wanted the knife that cut through practically anything and the can-opener that did all the work for you, including grasping the lid. I really, really wanted the garlic crusher that peeled the skin of the clove as it crushed. But, what I wanted most of all was the recipe the Pampered Chef lady was using to demonstrate her products, which she did email to us a few days later.
Mmm. Was it ever delish! It's called (if you didn't already figure it out) a Pina Colada Upside Down Cake. Bring it. I love Pineapples.
So, thinking I could avoid owning anything Pampered Chef and still pull of this great recipe, I gathered all the ingredients and was on my way.
Before I go on, though. I need to tell you something about myself. When I get an idea in my head, it's likely that I'm going to try and carry it out...no matter what time of day or night it is.
- Pre-heated the oven to 350 degrees.
- Combined all necessary ingredients, added to cake pan, etc.
- Put cake into oven.
- Set timer for 31 minutes.
- Checked cake and found that it was VERY slurpy.
- Diagnosed that my cake pan was too small and too deep for the amount of batter.
- Wished I had the Pampered Chef Skillet that was used at the cooking show.
- Set the timer for 5 more minutes.
- Checked the cake again and found that the middle was still slurpy and the edges were getting dangerously brown.
- Took it out to cool on the off chance it would thicken.
- Got impatient and readied myself to turn the cake upside down.
- Found that it was still too slurpy. There was a bubble of batter rolling around in the middle of the cake.
- Turned the oven down to 315 degrees.
- Placed the cake in the oven with high hopes.
- Hear Jim's voice in the middle of my dream. "Sarah!"
- Woke up a little miffed. The alarm hadn't gone off yet.
- Questioned why all the lights were still on at 1:45 am.
- Freaked out becaused I realized the cake was still in the oven.
The cake survived. Quite surprisingly, it survived. It came out a little rubbery, but not at all blackened as I expected. We haven't tried any yet, but I'm bound to enjoy it somehow. My Pina Colada Upside Down Cake was spared, but I think it's a clear sign that I should invest in some Pampered Chefware.