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Caramelized Pear Upside-Down Gingerbread

Ingredients:

* 8 Tbs. (1 stick) unsalted butter, at room

temperature

* 1⁄2 cup granulated sugar

* 2 firm but ripe, large pears, such as Comice or

Anjou, peeled, cored and cut lengthwise into

1⁄8-inch slices

* 1 3⁄4 cups unbleached all-purpose flour

* 1 1⁄2 tsp. baking soda

* 2 tsp. ground ginger

* 1⁄2 tsp. ground cardamom

* 1/2 tsp. ground cinnamon

* 1⁄4 tsp. salt

* 1 Tbs. peeled and finely chopped fresh ginger

* 1⁄3 cup firmly packed dark brown sugar

* 1 egg, at room temperature, lightly beaten

* 3⁄4 cup light molasses

* 3⁄4 cup milk, at room temperature

Directions:

In an 8-inch square, heavy aluminum cake pan placed over medium heat, melt 2 Tbs. of the butter. Add the granulated sugar and cook, stirring occasionally, until the sugar melts and turns light brown, 5 to 7 minutes. Arrange the pear slices in the pan in 4 overlapping rows. Set aside.

Preheat an oven to 350°F.

Over a sheet of waxed paper, sift together the flour, baking soda, ground ginger, cardamom, cinnamon and salt. Stir in the fresh ginger. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the remaining 6 Tbs. (3/4 stick) butter until creamy. Add the brown sugar and beat until the mixture is pale and fluffy. Slowly drizzle in the egg, beating each addition until incorporated before continuing. Beat in the molasses.

Reduce the speed to medium-low and add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Beat just until combined. Pour the batter on top of the pears and spread it evenly to the edge of the pan. Bake until the top of the cake is puffed, 35 to 40 minutes. Transfer the pan to a wire rack and let cool for 10 minutes.

Run a table knife around the edge of the pan and shake it to make sure the cake is not sticking. (If it is, set the pan over low heat and heat for 1 to 2 minutes, gently shaking it until the cake is free.) Place a serving plate upside down on the pan. Wearing oven mitts, invert the plate and pan together. Lift off the pan. Dislodge any pear slices that stick to the pan and arrange them on top of the cake. Serve at room temperature. Serves 9.

Last year for Christmas, I made individual pineapple upside down cakes for everyone. I bought the pan at Sur La Table (you can get it online if you don't have one in your area). The recipe is on the cardboard that surrounds the pan. Everyone thought they were so cute, and they had no idea it was a pan shaped like pineapples, not my creativity! lol The year before, I made coco cappuccino mousse, put them in cute little depression glass dishes that I have - they were a big hit, also. Cocoa Cappuccino Mousse 1 (14 ounce) can sweetened condensed milk 1/3 cup Dutch Cocoa Powder 3 tablespoons butter 2 teaspoons instant coffee granules 2 teaspoons hot water 2 cups heavy cream, chilled Combine sweetened condensed milk, cocoa, butter and coffee (coffee granules dissolved in hot water) in medium saucepan. Cook slowly over low heat, stirring constantly, until butter melts and mixture is smooth. Cooking this slowly is imperative! Remove from heat; cool. Beat whipping cream in large bowl until stiff. Gradually fold chocolate mixture into whipped cream. Spoon into dessert dishes. Refrigerate until set, about 2 hours. Garnish with a dollop of whipping cream and chocolate shavings, if desired. I hope this helps. Enjoy!

To me Christmas dessert is anything that tastes good. You could always put it on a Christmasy plate, or maybe sprinkle those mini chocolate chips that are red and green on top, you can find them in a shaker like thing over by the cookie decorating things, like over with the sprinkles and colored sugar.

i always loved gingerbread as a kid, i would make that if you know it's good! if you think the kids may not like it because it's not very sweet, just add sugar or sprinkle powdered sugar on top once it's done

or make a cake! like pumpkin cheesecake or angel food cake or red velvet

apple pie? or pecan pie?

i went to a dessert potluck and had some really tasty peppermint brownies, you could try something like that

snowball cookies

Ingredients

1 cup butter or margarine

1/2 cup powdered sugar, sifted

1 teaspoon vanilla

2-1/2 cups flour, sifted

1/4 teaspoon salt

3/4 cup pecans, chopped (you don't have to add the nuts)

Cooking Instructions

Preheat oven to 350 degrees F.

Cream butter in large bowl. Add sugar, cream until light. Stir in vanilla. Mix in flour and salt. Stir in nuts.

Shape into balls.

Place on ungreased cookie sheet and bake in preheated oven for 15 minutes.

Dust powdered sugar on snowball cookies as soon as they come out of oven. After the cookies cool, dust them with powdered sugar again. (Roll the cookies in powdered sugar each time if you want a more wet look.)

For me, the best thing has always been: cupcakes. I know it seems 'simple'. You can dress 'em, up, add candy/mint/whatever you want! And the kids will always eat it! Plus they'll look super cute and festive!

Joyofbaking.com or wilton