Which is why I needed to take off the 2 days before Thanksgiving and scramble to plan what I was going to bake, head to Costco and Trader Joe's to buy any missing ingredients and get baking. Last Tuesday was grocery shopping and prep work. (Wednesday and Thursday was for actual baking.) Fortunately, one of the advantages of being a baking ingredient hoarder is I'm usually well stocked up on the essentials and only had to pick up a few perishable items to make my supply complete.
My traditional Pumpkin Upside Down Cake with Cranberries and Caramelized Pecans - this is what we have in lieu of pumpkin pie. As I've mentioned before, I don't like pumpkin pie and since I'm the one making desserts, yeah, we don't have pumpkin pie. The original recipe for this cake makes a trifle too much caramel so I usually only make 3/4 of the caramel recipe for 1 cake. It doesn't make it as gooey or rich but that's not always a bad thing. I don't usually like cranberries but they're perfect in this cake to add some tartness and contrast with the sweetness of the caramel.
|Pumpkin Upside Down Cake|
|Banana Cupcakes cored in the middle|
|Filled with salted caramel and butterscotch chips|
|The finished, frosted cupcakes|
|Classic Chocolate Chip Cookies|
|Buttery Tea Balls|
|Lemon Chip Cookies|
|Cinnamon Sugar Banana Lumpia|
|Red Velvet Cheesecake from Cheesecake Factory|