I’m not going to lie: training at Starbucks has often left me feeling like my mind was going to explode with all of the information necessary to remember right from the start. It has been hard for me to go from being a confident, competent leader, to starting something completely new. I’ve been feeling pretty vulnerable, which I guess is a good way to grow, but not my favorite way to feel for sure.
Anyway, for the most part my coworkers have been pretty understanding and patient with me as I’ve been learning (and forgetting, and relearning, and making tons of mistakes). So, I decided it might be nice to start the week off with these delicious Pineapple Upside-Down Minis as a sort of thank you to my coworkers.
I was trying to think of what might be good to make when I remembered this recipe from A Beautiful Mess, and then–to top off the greatness of the idea–I remembered making these little lovelies was something on my Summer Fun Bucket List! That’s two birds with one stone 😉
I had a lot of the batter left over after making a double batch (after all, we had to test a few to make sure they were suitable for bringing to work!), so after making 24 cupcake-sized delights, I made a little more of the brown sugar, whiskey & butter topping, and drizzled it into a glass bread pan. I also sprinkled in a few extra chunks of pineapple and cherry halves before filling it with the remaining batter.
Not necessarily the prettiest, but I’m sure it’s just as yummy as the cupcakes! (Also, that’s pineapple mango jam I made in the background! Jam Recipe here.)
And so, I now also have a Pineapple Upside-Down Loaf! Yum!!
Have a happy Monday! 🙂