cast iron pear upside down cake

fluffy and light, the

cake tastes like a graham cracker

with caramelized pears


2 sticks butter, room temp; 2/3 c brown sugar, 4 bosc pears, quartered and peeled; 2 c flour, 1 t powder, 1 t ginger, pinch salt, 1/4 t soda, 1/2 t nutmeg, 2 eggs, 1/2 c molasses, 3/4 c water, for the sauce: 1/2 stick butter, 1/2 c sugar, 1 egg yolk, 2 T water, 2 T bourbon

place one stick butter in a cast-iron pot in a 350 F oven, when melted, stir in 1/3 c brown sugar and arrange pears in the pan, bake 20 minutes or until soft; cream remaining butter and brown sugar, beat in eggs, mix in remaining ingredients on slow speed; spoon batter over pears in over and bake until a knife comes out clean, about 30 minutes; let stand 10 minutes and run a knife around cake before turning out carefully; for the sauce: heat butter and sugar on the stove, add yolk and water and simmer 5 minutes, stirring; remove from heat and stir in bourbon

orecchiette with butternut squash two ways

for the roasted squash

use very little oil

to mimic french fries

source, 10 servings

5 c butternut squash, cubed, roasted in the oven with salt, pepper, olive oil, smoked paprika; 1 onion, sliced thin and caramelized on the stove in oil; 1 lb orecchiette, cooked al dente; 1 lb kale leaves, 1/4 c fresh sage, chopped; 1 c cream, 1 c white wine, 2 c broth, 2 t minced garlic, 1 c raw butternut squash cubes

heat the raw squash with oil and garlic and cook 5 minutes, add 1/2 c broth and reduce 5 minutes, add kale, onion, wine, and remaining broth and reduce 10 minutes, add cream and reduce heat, add sage, pasta, and squash, serve with parm

everyday muffins

for breakfast, snack, school

lunch, after-school snack, after

sports snack, bedtime snack

previous version, 24 servings, 186 calories

2 c white whole wheat flour, 1 c white flour, 1 c sugar, 1 T powder, 1 t salt, 1 T vanilla, 1/4 c ground flax, 2 c unsweetened soy milk, 1/2 c canola oil, 1 c chocolate chips

mix, use silpat, 350 F, 22-24 minutes, sprinkle with sugar after 10 minutes in the oven

triple chocolate quick cake

chocolate chunks, chocolate

drizzle, chocolate cake — just not

too sweet for breakfast


2 c white whole wheat flour, 1/2 c sugar, 1/2 c cocoa, 2 t powder, 1/2 t soda, 1/2 t salt, 1/2 t vanilla, 1/3 c chopped chocolate, 1.5 c unsweetened cashew milk, 1/4 c olive oil, 1 mashed ripe banana

mix, oil an 8×8 pan, 350 F, 40-45 minutes or until a knife comes out clean, drizzle with melted chocolate

last fall herbs bean salad

basil with brown spots,

chives big enough to stick a

finger inside them

source, 4 servings

2 cans white beans, rinsed and drained, 4 c greens, 1/4 c walnuts, 6 shallots, roasted in olive oil and salt

dressing: 1/4 c olive oil, 1 c herbs, 1 t minced garlic, zest and juice of 1 lemon, 1 T white wine vinegar, 1 t maple syrup, s & p — immersion blender, double if necessary

serve with focaccia