It was purely by chance that this cake made it into my kitchen.  I am not particularly enthusiastic about gingerbread, nor do I tend to make desserts that do not contain any trace of chocolate.  I am enthused, however, that my guest of honor who is a fan of both gingerbread and fruit desserts inspired me to bake this upside-down cake.  It.  Was.  Delicious.  And pretty!  And really not all that bad for you!  So if you find yourself in the company of one of those people who doesn’t keep an emergency stash of cocoa products in their purse, car, and desk or if you just feel like taking a bite on the other side, try this cake.  I promise even the worst chocoholic won’t be disappointed. 

Topping:
1 Tbsp. butter
2 Tbsp. honey or corn syrup
1/3 cup packed brown sugar
1-2 ripe but firm pears or tart apples, peeled and thinly sliced

 

Gingerbread:
1/4 cup butter or non-hydrogenated margarine, softened
1/2 cup packed brown sugar
1 large egg
1/2 cup buttermilk or egg nog!
1/4 cup dark molasses
1 Tbsp. grated fresh ginger, or 1 tsp. powdered ginger
1 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. allspice (optional)
1/4 tsp. salt

Preheat the oven to 350°F and spray an 8″ or 9″ round cake pan with nonstick spray.

For the topping, melt the butter, honey and brown sugar in the bottom of the pan until melted.  Spread evenly over the bottom of the pan and arrange the pear slices on top, placing them together tightly so that they slightly overlap.

For the gingerbread, beat the butter and brown sugar in a medium bowl until well blended. Add the egg, buttermilk (I used egg nog), molasses, and ginger and beat until thoroughly combined.

In a small bowl, stir together the flour, baking soda, cinnamon, allspice and salt. Add the dry ingredients to the egg mixture and stir or beat until the batter is combined. Pour the batter over the sliced pears.

Bake the cake for about 40 minutes, until the top is springy to the touch. Let it stand for 5 minutes, then run a knife around the edge of the cake and invert it onto a plate while it’s still hot. Cover with tin foil and let sit for an hour to keep it extra moist!  Remove pan and serve a la mode!

Katy’s been whipping up pizza magic left and right; it’s our go to “thing”, if you will.  But as she consulted me for ideas (no two of our pies are ever the same) I had to put a DON’T YOU DARE caveat on my newest and most unique experiment – the grill pan pizza.  In case you haven’t noticed, I am a big fan of my newest kitchen cabinet member, but its activity has waned since the revelation of my Ode.  Now that it is truly getting too cool to waste a second shivering out of doors, why not try it the lazy way like me?  You should, would, and can have your pizza and grill it too!

 

Grill Pan Pizza a la Trader Joe’s

 

• 1 whole wheat Trader Joe’s dough
• 2 cups Italian blend cheese
• 1 container artichokes in oil
• 1 package shitake mushrooms
• 3 apple sausages
• 1 apple
• Olive oil
• S&P

 

Halve apple and THINLY slice! 

 

Remove mushroom caps and slice mushrooms and sausages into bite size strips.  Heat about 1 T of olive oil over medium heat in the grill pan and sauté mushrooms and sausages until browned, about 5 minutes.  Add strained artichokes and cook until all liquid has evaporated.  Remove from grill pan and set aside.

 

Spread room temperature dough over the surface of the grill pan.  Drizzle with olive oil and half of cheese.  Arrange apple slices neatly over the dough and top with mushrooms, sausage, artichokes, and remaining cheese. 

 

Cook on the stove over medium heat until the dough becomes puffy and starts to harden, about 5-10 minutes.  Finish in the oven, broiling the entire pizza for about 5 minutes or until the cheese is melted.

 
After my multiple failed attempts on the cabbage soup diet, it is no wonder that I was left with a mild distaste for this classic crucifer…..until now.
  

Braised to perfection!

     

Braised for a full two hours to slowly develop flavor, this recipe comes out of the oven tender and rich, sweet with just a bit of tang from the vinegar. You’ll eat it all week and not tire….try it topped with a dollop of Greek yogurt for creaminess. This recipe is adapted from one that appeared in Martha Stewart’s Living magazine, tweaked just a bit so as to remain extra healthy as cabbage should be….pair it with a light entrée for the surprising delight of dieting 2.0.
  
Ingredients
Serves 6

  
• 2 T unsalted butter
• 1 tablespoon sugar (I prefer turbinado)
• 1 teaspoon coarse salt
• 1/3 cup water
• 1/3 cup + 2 T distilled white vinegar
• 1 small head red cabbage (2 pounds), cored and thinly shredded
• 1 coarsely grated Granny Smith apple
  
Directions
 
Preheat oven to 325 degrees.
 
Combine butter, sugar, salt, water, and vinegar in a Dutch oven over medium heat. Bring mixture to a boil, stirring until butter melts and sugar dissolves.
 
Add cabbage, and toss to combine. Cover and place in oven. Bake, stirring once halfway through, until cabbage is wilted and tender, 1 hour and 45 minutes.
 
Stir in grated apple, cover, and bake 15 minutes more. Serve.
 


In braising liquid and ready for the oven.

 

Piping hot out of the oven and ready for the table