Thursday, October 13, 2011

Guess Who's Back? (Back Again)...

First of all, I'd like to apologize for quoting Eminem in my blog title. Second of all, it's true. I'm back and better than ever! Bakin' and cookin' up a storm. I EVEN MEAL PLANNED TODAY. That's right. Oh, the things a 27 year old single gal gets excited about. That brings me to my next order of business: cranberry pumpkin upside down cake. Is your mind blown? Mine is. Let's get started:

  • 1/4 cup butter, plus more for pans
  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon dark or light rum
  • 1 1/3 cups cranberries (see Notes)
  • 2/3 cup toasted coarsely chopped walnuts (see Notes)
  • large eggs
  • 1 cup canned pumpkin
  • 1/3 cup canola or other vegetable oil
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Melt your butter in a sauce pan over medium/high heat. Combine rum and brown sugar until it's completely combined. It will smell a little like brown butter, which in my opinion, is delicious. Pour over a buttered 9inch buttered pan, you can add parchment paper to cover the bottom of the pan but it's not 100% necessary. 

Combine walnuts and cranberries into a bowl. We toasted ours (walnuts) ourselves, they kinda end up smellin' like popcorn! Then pour them over the sugar mixture. 

(that is clearly not my hand, because I am not mama helped me, isn't she the best?)

Mix together the pumpkin, eggs, oil and sugar into a bowl. Then combine sifted flour (let's remember, I say F sifting! So I just dumped it all in together) and baking powder to create your cake batter. 

(Fun fact, my parents have chickens, yes chickens, in their backyard. SO those are the most organic eggs on the planet cuz I got them from the coop! Well, I didn't get them, my mom did...cuz I don't like birds. And that's why we used 3, cuz they're little mini)

Pour the batter over the cranberry/walnut goodness in the pan. Put it into a pre-heated oven of 350 degrees for 35-45 minutes. 

After it's baked, take it out of the oven to cool (STILL IN THE PAN!) for at least 10 minutes. Run a knife around the edges to prevent sticking and flip over onto a serving plate and serve warm with whipped cream. I clearly missed a spot. You guys? This picture so doesn't serve it justice. It's gorgeous, and so delicious. The most perfect thing to bring to a brunch or dinner party. Enjoy! 

Tuesday, October 11, 2011

Oh, Hey Guys.

4 months since my last post? What a disgrace! So, as much as I'd like to chat about my culinary adventures, I've got other business to attend to. I am back in Phoenix, because my little sister was diagnosed with Leukemia in July. I'm taking this time to spend with my family and with her. She's doing well, all things considered, but has thrown us all for a serious loop. I will get back to cooking and talking about it in no time, but first I wanted to share a couple of links.

First is the family blog we've started to keep everyone up to date on Hannah's progress: free to take a peek!

Second is a little Etsy shop I set up for her. Because of her treatment, she's unable to work a part time job, so we decided selling her super cute crafty creations is the perfect solution.  All of them are one of a kind and made by her.

so head here to shop! I'll be back sooner than next year to talk about food n stuff. ;)