It is that time again!
The holiday season has begun and we start out the season by celebrating the Thanksgiving holiday this week. Many people out there say that Thanksgiving is their favorite holiday. I find it easy to believe that it is a favorite because it is one of my favorites. Thanksgiving focuses on family and food. It focuses on coming together and giving thanks for what gifts we have been given and what joys we have experienced in the past year.
I have always loved this holiday! The food is always amazing, everything made from scratch. This is the holiday where I really get to appreciate the talent my parents posses in the kitchen. My dad always handles the turkey and he does so as any true professional would do. The turkey is stuffed with care with aromatics and citrus, filled to capacity so that the bird will absorb all of the great flavors held in its cavity. As a kid I would leap at the opportunity to baste the bird throughout the cooking process. I think it made me feel like I actually had a part in making the centerpiece of our Thanksgiving meal. My mom cooked everything else and by everything I mean the sausage dressing, macaroni and cheese, sweet potato casserole, mashed potatoes, veggies and soup. The cooking would begin days before we even arrived for the day. My mom makes it look so easy but I know she puts a lot of effort and energy in to making sure the meal lives up to our expectations. The meal is always epic!
I have begun to bring my own cooking skills to the day, I dare not attempt to take on the bird or mom’s famous dressing but I think my mac and cheese is well received among the family. This year I will also contribute the dessert which is a first since we typically finish the meal with an assortment of pies from Soergel Orchards. While these delicious cranberry cakes would be perfect I know that my brother will be very disappointed if pumpkin does not find its way to the table.
The production value that goes in to this holiday is something to admire. I am always curious how others celebrate this holiday and what delicious dishes are being served around the country. The hubby is from California where they cook their turkey on the grill. My mom’s family from Louisiana place their bird in a deep fryer. I am curious to hear how you celebrate Thanksgiving in your home, share below!
Cranberry Upside-Down Cakes
Notes
You can spray the muffin tins with cooking spray or rub a little butter to ensure they come out easily.
Ingredients
- 4 Tbsp. butter
- 3/4 Cup Brown Sugar
- 2 Cups Cranberries
- 1/4 Cup Orange Juice
- 2 Eggs Separated (yolks and whites)
- 1/2 Cup Milk
- 1 1/2 cup flour
- 2 Tsp. Baking Powder
- 1/4 Tsp. Salt
- 8 Tbsp. Butter Softened (1 stick)
- 1 Cup Sugar
- 1 Tsp. Vanilla
Instructions
- Preheat oven to 350. Cube the 4 tbsp. of butter into to 12 equal parts. Place the butter pieces in the bottom of a muffin pan (one in each hole). On top of the butter add 1 tbsp. of brown sugar. Place the muffin pan in the oven and cook until the sugar starts to caramelize (about 5-7 minutes). Remove the pan from the oven and let cool. While the sugar is cooing add cranberries to a saucepan with the orange juice. Cook the berries and orange juice over medium heat until the berries begin to burst. Remove the cranberries from the heat. Spoon a tablespoon of the cranberries over the caramelized sugar.
- In a small bowl combine the flour, baking soda and salt. Stir to combine. Measure out milk and leave out to get to room temperature.
- To prepare the cake batter add the stick of butter to a mixing bowl. Beat on medium speed until soften and light. Add sugar to the butter and beat until fluffy. Add in the egg yolks one at a time, beating after each addition to incorporate. Add the vanilla to the batter and blend to combine. Add the flour mixture and milk alternating, start with flour and end with the flour. Blend until everything is incorporated.
- In a separate bowl whip the egg whites until they form soft peaks. Fold in the egg whites to the cake batter by starting with 1/3 of the egg whites, folding to incorporate. Finish by folding in the remaining egg whites making sure not to over mix the batter. Add 1/4 cup of batter to each muffin container and smooth the top of the batter before placing in the oven to bake. Bake for 15-20 minutes or until the batter turns golden brown. Once cooked remove the muffin container from the oven and allow to cool slightly. After cooling, carefully take a knife and run around the edges of each cake, helping to separate from the pan. Carefully flip the muffin pan on to a baking sheet to allow the cakes to come out.
These look great – I love the photography!
Thanks! They are pretty delicious and I am always in favor of mini things.
Hi “Haute Pepper Bites,”
I work for Twin Pines Landscaping, and we are putting together a bunch of our favorite Thanksgiving recipes featuring fruits and veggies to share on our social media accounts! With your permission, we’d love to share your picture and link to the recipe here on your blog! Let us know what you think!
Thanks, and Happy Almost Thanksgiving!
Ashley DiFranza and The Twin Pines Landscaping Team
Hi Ashley,
Thanks for stopping by. Please feel free to share this recipe on your site. Happy Thanksgiving to you as well!
Thanks so much for your contribution! You can see the final post on our Facebook page here http://on.fb.me/11sA70D. Please feel free to “Like” our page, and share the post/album with your friends! Then check back with Twin Pines next week to see how we can tie all of these recipes in with landscaping! Thanks again!
Twin Pines Landscaping
http://twinpineslandscaping.wordpress.com/
Good afternoon! We at Twin Pines just wanted to thank you again for contributing to our Twin Pines Thanksgiving Recipe Book! (You can see the final album here http://on.fb.me/1Fk8MLa!) We also wanted to let you know that we’ve posted an article on our blog that explains how we’ve tied your recipe and all the others we’ve collected in with landscaping! Check out the final article here http://bit.ly/1FUyBn5 and the ones that link to it! We promise it’s worth a read!
Looks great! Beautiful photos!
Sam – this is an outstanding blog entry. You are still the best baster in the family (and the most dedicated) because as you know by about 3 in the afternoon your father is passed out on the sofa after getting up way too early on Thanksgiving so without you – well the bird wouldn’t look nearly as good as it does each year. Now on to Christmas and another fabulous time in the kitchen! Dad
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