Apple-Cinnamon Upside-Down Cake

Every year around the holidays, my family gets together for pizza with our non-related extended family, the Gislers/Slomans. It is always such a treat to see these wonderful people! This year, we hit up the Stewartville vs. Byron basketball game to cheer the Stewie Tigers and Will on, and then ventured over to the Gisler's house for pizza.

Of course, I eagerly volunteered to bring the dessert. :)

After much time spent figuring out what to whip up, I decided on an upside-down cake, because 1) I have been wanting to make one for quite some time now, and 2) after filling up on pizza, I figured we would want something a little lighter for dessert.

Boy, was this yummy. Even after we devoured four huge pizzas, we still made a huge dent in the cake. All that remains is one little piece! (Which I'm sure will not last long.)

I am already looking forward to next year's get-together! :)

Apple-Cinnamon Upside-Down Cake
Adapted slightly from Martha Stewart (Thanks Martha!)
Serves 12

Ingredients:
1/2 cup unsalted butter, room temperature, plus more for greasing the pan
1/2 cup packed light brown sugar
2-3 large apples (I used 2 Gala), peeled, cored, and sliced
1 tbsp lemon juice
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup skim milk

Directions:
1. Preheat oven to 350 degrees. Grease the bottom and side of a 9-inch round cake pan, then sprinkle the bottom with brown sugar.
2. In a medium bowl, toss the sliced apples with lemon juice, then arrange them in the pan in two concentric circles. You may not use all of the apples.
3. In another bowl, whisk together the flour, baking powder, salt and cinnamon, then set aside.
4. Using an electric mixer, beat the 1/2 cup butter with the granulated sugar until light and fluffy, then add the eggs and vanilla, mixing until incorporated.
5. With the mixer on a low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with the flour mixture.
6. Pour the batter over the apples in the cake pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 45-55 minutes. (It only took about 35 for me, but it might be my oven. I would keep an eye on it!)
7. Cool the cake in the pan at least 30 minutes, then run a knife around the edge of the pan and invert the cake onto a rimmed platter.

Greek Yogurt Blueberry Banana Bread

Let winter break begin!

One of the first things I did after getting home from school was to bake. Best start to break ever? You betcha!

I've had my eye on this recipe for quite some time now, so when I got home and saw a few very ripe bananas and some frozen blueberries in the freezer, a rather large smile appeared on my face. Greek Yogurt Blueberry Banana Bread, get ready to be made! (And then devoured in no time!)

Doesn't it just look divine?

This is the first time I've made bread with something other than chocolate chips in addition to the bananas, and as much as I love chocolate, the blueberries did an excellent job of replacing the chocolate chips. I will definitely be making this again!

Greek Yogurt Blueberry Banana Bread

recipe from No Sugar Sweet Life
Makes 12 servings

Ingredients: 
1 1/2 cups + 3 tbsp whole wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup brown sugar
1 tsp vanilla extract
3 large ripe bananas
2 large eggs
6 oz vanilla, plain or blueberry greek yogurt
1 cup blueberries, fresh or frozen (I used frozen)

Directions:
1. Preheat oven to 375 degrees.
2. Combine flour, baking powder and salt in a large bowl.
3. In a separate bowl, mash bananas very well with a fork.
4. Add eggs, vanilla and brown sugar, and mix thoroughly.
5. Add greek yogurt, and whisk until everything is well combined and there are no lumps.
6. Pour the wet ingredients into the dry ingredients, and mix until just combined.
7. Pour the batter into a greased loaf pan, distributing evenly.
8. Bake for one hour or until the top is golden and toothpick comes out clean.
9. Transfer to a cooling rack and let cool a bit before cutting yourself a big honkin' slice. :)

What is your favorite additional ingredient to banana bread? 

Lemon Berry Scones

Greetings, everyone!

Can you believe it is December already? Seriously, it does not feel like it AT ALL. Yesterday, the temperature was in the 60s. The 60s. In Minnesota. On December 3rd. Say whaaaat?! I don't know about you, but I am really wishing for some snow. It is so much harder to get into the Christmas spirit when there is no snow! (How you southern people do it, I don't know. Andrea is majorly impressed.) 

Also, sorry for the hiatus in blogging. I know you were probably very concerned, thinking I fell off of a cliff or something. But no worries, I am still in one piece! 

With the end of the semester creeping up on me, I have been bombarded with essays, tests and projects. But study-udy-udying hard-core these past few weeks has made my life so much more relaxing now! So much so, that I had time to bake these scrumptious Lemon Berry Scones! 

After about 10 minutes in the oven, the house started to smell sooo good. Cue drooling. And they taste as good as they smell. I had never made scones before today, so I was a little nervous. But these are seriously a piece of cake to make. 

Lemon Berry Scones
Recipe from Skinnytaste
Makes 10 scones

Ingredients:
2 tbsp sugar
2 tbsp lemon juice, divided
1/2 cup low fat buttermilk
1/4 cup sugar
2 tsp vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp chilled butter (must be cold), cut into small pieces
3/4 cup dried berries (I used a mixture)

Directions: 
1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Make the glaze by combining 2 tbsp sugar and 1 tbsp lemon juice. Mix until sugar dissolves.
3. Combine buttermilk, 1 tbsp lemon juice, sugar, vanilla, and egg in a medium bowl and stir until well combined.
4. Combine flours, baking powder and salt in a large bowl and mix. Add chilled, small butter pieces. 
5. Fold in the dried berries, then add the wet ingredients, stirring just until moist. At this point, the dough will be sticky.
6. Knead dough lightly four times on a floured surface with floured hands. 
7. Form the dough into an 8-inch circle onto baking sheet. It should be about 3/4" thick. 
8. Using a knife, cut the dough into 10 wedges. Do not cut all the way through, though. 
9. Brush the lemon glaze over the dough, then place in the oven for about 18-20 minutes, or until golden and a toothpick comes out clean. These can be enjoyed either warm or at room temp.