Can someone PLEASE explain to Giz that the idea of a wedding registry is not so that my mother finally has a list of more kitchen items to go out and buy for me. I'm not trying to be ungrateful here. I just think other wedding guests should have a chance.
In other wedding news, vases have been ordered. Thank you for all of your suggestions! In the end, I delegated the task to my dad. Now we're just trying to figure out where to get reasonably priced flowers. We found one company, but it turns out it's a scam. Buyer beware - flower scam artists abound on the internet.
Now - on to the food portion...
You guys all know Bunny and Carol over at Bunny's Warm Oven, right? Bunny and Carol are friends who post together about their delicious cooked and baked goods. I'm certainly not hard done by, but when I see their posts, I start to daydream about dropping in for dinner (and dessert, of course).
I saw them post a Strawberry Upside Down Cake about a month and a half ago and knew I wanted to give a try with the addition of some lemon zest from my Meyer lemons.
This dish is being "sent" over to I'll Eat You's Blogiversary Bake Sale. Lauren's event is raising money for the World Food Program.
Here's the premise: Bloggers submit baked goods to the bake sale. It can be anything baked that you want since it doesn't have to travel well.
Readers (<--that's you, family, friends, co-workers, dogwalker, etc.) are then asked to donate to the WFP and mention your blog or recipe in the comments at the donation site. The donations are collected though this page (Firstgiving is a secure site that can be used to raise money for any nonprofit organization).
Whoever's baked good is associated with the most money raised by May 22 wins a prize package! Any contribution you can make (whether it is baking or donating) would be great.
For more information, visit I'll Eat You or the Bloggeraid: Changing the Face of Famine site.
Strawberry & Blueberry Upside Down Cake
2 Tablespoons butter (for the topping)
1/2 Cup Brown Sugar
1 Cup of Sliced Strawberries
1/3 Cup of blueberries
1 1/3 Cup All-Purpose Flour
2/3 Cup Sugar
zest of one lemon
2 Teaspoons Baking Powder
2/3 Cup Milk
1/4 Soft Butter (for the cake)
1 Teaspoon Vanilla
9 inch round cake dish
In a 9 inch round cake dish, melt the 2 tablespoons of butter, mix in the brown sugar, add the strawberries and blueberries, and then set it to the side.
Cake Mix –
In a mixing bowl stir the flour, sugar, and baking powder together. Then add the milk, butter, egg, and vanilla and lemon zest. Mix with a mixer until smooth. Then gently pour over the fruit in the cake pan. You may want to use a larger spoon. The key is for the fruit to stay on the bottom, and not to mix with the batter.
Pre-Heat the oven to 350. Bake in the oven at 350 for 30 to 35 minutes. Check the middle of the cake with a toothpick or knife to see if it’s done. When done remove from the oven and place on a rack to cool for 5 to 10 minutes. Then flip it over on to a serving plate, and remove the pan.
Verdict: When the cake first came out, I thought....oh oh - did I include too much fruit? I could even see the cake portion.
But, after cutting into it - the final result was excellent!
I took half of the cake to a potluck breakfast. Everyone really liked it. It's great for a brunch or an afternoon tea.