Pecan Maple Sandies


I received  free product for writing this post. As always the opinions are entirely my own.

Yes, I realize Cookie Month ’14 has come and gone; unfortunately my last week’s post met a few setbacks. First there was the intensive last minute work schedule that took up so much of my time. Add to that a minor disaster in the kitchen where I’m temporarily staying that saw my baking schedule as well as everything else go completely topsy turvy…. 

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White Chocolate Gingerbread Bars

White Chocolate Gingerbread Bars Cookiemonth#14 @indiatree

Think what a better world it would be if we all, the whole world, had cookies and milk about three o’clock every afternoon and then lay down on our blankets for a nap. ~ Barbara Jordan.

I received  free products for writing this post. As always the opinions are entirely my own.


Who made the rule that gingerbread had to play nice? Today’s White Chocolate Gingerbread Bars break all the rules. Fresh Gingerbread flavor brightened up with freshly ground cardamom, candied ginger and white chocolate will take your breath away, or at the very least have you sneaking out in the middle of the night for one more taste. … 

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Double the Fun: Homemade Fig Newton – Gluten Free and Whole Wheat

#CookieMonth14 Banner


October is National Cookie Month and I’m teaming up with a great group of Bloggers to celebrate cookies! Each blogger is unique in the style they bring to the table so this should be fun.

Each week we will present fabulous cookie recipes along with tips, tricks and great ideas to make amazing cookies. The holidays are just around the corner so follow along this month and get ahead of the game. Organize, plan and put a few cookies in the freezer.  Then sit back and relax when everyone else is stressed out and a bit crazy. Wouldn’t that be nice!  

Double the Fun: Homemade Fig Newtons; 2 recipes Gluten Free and Whole Wheat FAMILY FAVORITES: HOMEMADE FIG NEWTONS BAKE-OFF


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Brown Butter Pear Cake

Brown Butter Pear Cake


I love to travel, business or pleasure it all gets me excited. Today I am 20,000+ feet in the air; rocketing towards sunny California and loving every minute of it. A plane delay; it doesn’t faze me. A seating area so small, my knees hit my chest; piece of cake (Brown Butter Pear Cake as a matter of fact).  The important thing here is I’m on my way to somewhere. Adventure awaits and I couldn’t be happier.

This trip will be a short one, filled with mostly dry, ”I can’t keep my eyes open any longer,” type meetings.  No matter, a change of scenery is just what the doctor ordered and I am looking forward to some spectacular dining in the evenings.

Brown Butter Pear Cake Sometimes in life what’s needed is a new perspective. With all the blogging, putting away produce, and daily tasks I have lost a bit of sight on what’s important. I was in need of an opportunity to step outside my normal routine and reset. These little jaunts work perfectly for me, but I realize not everyone has this as an option. The trick then is to figure out what works for you, make a plan and then follow it. This could be as simple as a lunch or dinner out with the girls or a trip to the hair salon all by your lonesome.

Whatever the plan, be sure to take a few moments to nurture yourself. When you are at peace and feel your needs are met it will be much easier to give to others.


I set about making this delicious cake with one thing in mind; making it healthy. Fresh pears were a great place to start. I substituted all the processed foods for whole foods and love how it turned out.  If you’re looking for a cake with a beautiful presentation, slightly sweet with a lovely Bourbon brown butter flavor, this one’s for you. Feel free to dust with a touch of powdered sugar or add a dollop of sweetened fresh whip cream to top it off, if something sweeter is what you desire. 

5.0 from 3 reviews
Brown Butter Pear Cake
Serves: 8
  • 2 partially ripe pears, peeled, cored and sliced
  • 1 tbsp chopped crystallized ginger
  • 1-1/2 sticks unsalted butter, divided
  • 4 tbsp Bourbon (or apple juice), divided
  • ¾ cup unrefined pure cane sugar (or brown sugar)
  • ½ tsp sea salt, divided
  • 2 eggs
  • 1-1/2 cups plus 2 tbsp whole wheat white flour
  • 1 tsp Baking Powder
  • 1 cup Greek yogurt
  1. Preheat oven to 350 degrees.
  2. Butter and flour a 9 inch spring form pan.
  3. Place pear slices in bottom of the spring form pan in fanning fruit out in a circle.
  4. Sprinkle with the tbsp of chopped crystallized ginger. Set aside.
  5. In a medium skillet, melt 4 tablespoons of butter over medium heat.
  6. Stir continually until the milk solids bubble up and turn a golden brown color.
  7. Pour into a small bowl, making sure to get all the brown buttery buts.
  8. Place browned butter in the freezer to cool and solidify. About 20-25 minutes.
  9. While waiting for browned butter to solidify, wipe out pan used to brown butter and melt and additional 4 tablespoons of butter.
  10. Add 2 tbsp bourbon (or apple juice), ¼ cup unrefined cane sugar (or light brown sugar) and ¼ tsp sea salt.
  11. Stir over medium heat until the sugar has dissolved and the mixture is bubbly and slightly thickened.
  12. Spoon the sauce over the pears, tapping the pan on the counter to evenly distribute.
  13. Stir together the flour, baking powder and remaining ¼ tsp sea salt, set aside.
  14. In medium sized mixing bowl add the remaining 4 tbsp of butter, the 4 tbsp of solidified browned butter, 2 tbsp Bourbon and the remaining ½ cup of unrefined sugar. Mix on medium-low speed until creamy, 2-3 minutes.
  15. Add eggs, one at a time, mixing until each egg is incorporated.
  16. By hand stir in wet and dry ingredients a little at a time, alternating as you go and only until ingredients have all been incorporated. (this helps to keep the cake tender).
  17. Spoon the batter over top of the pears and tap the pan on the counter to help spread the batter evenly..
  18. Bake in a preheated 350 degree oven for 30-35 minutes or until a toothpick comes out clean from the center..
  19. Cool cake for about 10 minutes before running a knife along the edge of the cake. Inverting onto a platter and remove spring form siding. Allow cake to cool and sprinkle with powdered sugar or add a dollop of fresh whole whipped cream prior to serving.

 Adapted from Simply Scratch: Gingered Pear + Brown Butter Upside Down Cake

Brown Butter Pear Cake shared with: *Jordon’s Onion: Thank Goodness it’s Thursday * The Pin Junkie: Pin Junkie Pin Party * Juggling Real Food and Real Life: Let’s Get Real *Feathers in the Woods: Green Thumb Thursday *Weekend Wind-Down *In the Kitchen with Jenny: Foodie Friends Friday *Natasha in Oz: Say G’day *Raia’s Recipes: Savoring Saturday’s *Our Rosey Life: Share it Sunday *Pebbles and Piggytails: Saturday Dishes *The Ultimate Linky: Bloggers Brags *Plucky’s Second Thoughts * My Pinterest Adventures: Merry Monday Link Party * Mrs. AOK: Mommy Monday *Yesterfood: Treasure Box Tuesday *April J Harris: Hearth and Soul Blog Hop *Lou Lou Girls: Lou Lou Girls *Creative K Kids: Tasty Tuesdays *New Mrs Adventures: Tasty Tuedays *Recipes for Our Daily Bread: Wonderful Wednesday Blog Hop *Smart School House: Whimsy Wednesday *Simply  Sweets: Party in Your PJ’s  * The Crafty Wife: The Wednesday Roundup *To Work With My Hands: Wake Up Wednesday * Crafty Allie: Worthwhile Wednesdays *Sweet Haute La Dolce Vita: Sweet Haute * Gingerly Made: Show and Tell *Yum Eating: The Yuck Stops Here *My Paper Craze: Creative Spark *The Newlywed Pilgrimage: Moonlight and Mason Jars



Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”