Caramelized Pear Gingerbread Cake

I hope everyone had a great holiday season! Mine was super fun and busy - the in-laws came to visit us and we had a blast! It was our first Christmas ever at our new home and the first time Hubby and I had our very own Christmas tree. It was very special to have everyone come together- both my family and Hubby's. It always smelled like something delicious and it was so festive to have a warm, full, and noisy house! We were so proud to be the ones hosting Christmas this year, especially since, at age 25, we still feel like kids when our parents are around. We are so blessed.

I hope everyone had an equally festive and joyous holiday season!

I made this awesome cake over the holidays and it was a hit! It's an upside down gingerbread cake - you bake it with a gooey topping on the bottom and then flip it. The topping consists of caramelize pear and walnuts. It sounds like a weird combo, but it works! And it's sooo delicious!

Ok, so it's not exactly a looker. It was difficult to get some pretty photos of this cake, so you'll just have to take my word for it that it's a spectacular dessert! Well, on the plus side, at least I won't have to worry about someone stealing my photos from this post, right? tee hee.

You'll need to peel & dice up some ripe pears.

Next, cream together butter and brown sugar until it's crumbly. Press it into the bottom of the pan and half way up the sides.

The recipe said to sprinkle walnuts over the brown sugar crumble. I used pecans. =)

Then top with the diced pears. Set aside.

Next, in a separate bowl, combine the dry ingredients. This recipe has all the yummy & warm holiday spices: ginger, nutmeg, cinnamon, and cloves! Delish!

In another bowl, combine the wet ingredients: eggs, milk, brown sugar, then add the molasses. I love the way it drizzles!

It looks so pretty in the bowl!

Blend and mix well with the dry ingredients.




Pour the batter over the pears. Bake at 350 degrees.

When it comes out, put a plate over the pan and flip it. You'll get this awesome gooey topping over the gingerbread cake! Serve warm and with fresh whipped cream. Mmm...heavenly!


It was suuuuper delicious! The caramelized pear, with the crunch of the pecans were a perfect combination with the gingerbread cake. At first, I was worried that the cake would be too sweet - but it wasn't! It was delicious & moist...and before you knew it, you'd be finishing a giant slice!

This cake is sooo good that it should be served all year round, not just during the holiday season. Really, why don't we serve gingerbread all year round?? It's such a great flavor and shouldn't be reserved for just the last couple of months during the year! I want to start a new movement: gingerbread consumption on a regular basis! =)

CLICK HERE for the printable version of the recipe.

Caramelized Pear & Brie Crostini

Wow. I can't believe that I received so many "welcome back" comments on my last post! I thought for sure that I had completely lost all my readers after being gone for so long! Thanks so much, everyone, for all your support! It really means a lot to me that you haven't given up on me/the blog. =) I will take pictures of my kitchen soon! I'm waiting for a good sunny day...which is rare these days in Seattle. hehe.

Whew! I meant to post earlier in the week, but I've been super busy with Thanksgiving. It's my favorite holiday of all time. What could be better than cooking, eating, and shopping?! Three of my favorite things rolled up into one holiday! Not to mention, a four-day weekend. =)

We always celebrate Thanksgiving on Saturday and for the past couple of years, I've been in charge of the entire dessert spread, which consisted of: (1) Pumpkin Cheesecake, (2) Apple Pie, (3) Pumpkin Pecan Pie, (4) Caramel Corn, (5) Peppermint Bark Dark Chocolate Brownies, and (5) Gingerbread cookies - all decorated in snowflake patterns! What made it on your dessert table this year?

My BFF Kelly and I are hardcore about Black Friday Shopping. We get up every year at 4am and shop 'til we drop! This year, I was extremely productive and finished all of my Christmas shopping! We woke up at 4am, shopped for 9 hours, then went home and rested for 20 minutes. After which, I baked for 8 hours straight and ended up going to bed at 1am! BEST DAY EVER.

Earlier today, Hubby and I put up the tree - a red and silver themed tree with sprays of cranberries and pine cones! We also wrapped all the presents with 4 different types of red and silver wrapping paper, to match. It's super beautiful!! All in all, it's been an incredibly productive and fun weekend! I hope everyone else had as much fun as I did!


Today's recipe is a toasted crostini, topped with Brie, Gorgonzola, caramelized cinnamon pear, and minced chives. The cheese is gooey and suuuuper creamy. The crostini is incredibly crispy and has a great crunch to it. This is one of my favorite recipes of all time. Yes, it's just that amazing.

(1) The Crostini

You'll need a baguette, preferably day-old. The trick is to slice it suuuuuper thin. The thinner you can slice it, the better. Seriously, I can't stress it enough. Mine are less than 1/4inch thick.

Slicing thin pieces of bread can be difficult to do. What will help is a super sharp knife. So grab the sharpest one you have. If you slice it too thick, it won't toast up to be crispy. This recipe calls for a completely crunchy crostini- think crouton crispy. Just say no to soft centers~! =)

Line them up on a cookie sheet and coat them with olive oil. Make sure you do both sides.

It's easier if you use Pam olive oil spray, as opposed to brushing it on. It'll take 30 seconds to spray each side.


When you bake them, let them get golden brown, but be careful not to let it get too dark. You'll have to return them to the oven for about 5 minutes to melt the cheese later, so if you let them get too dark now, they'll burn later. Set aside. (Since they're totally crisped through, they will not get soggy if left on the pan.)

(2) Caramelized Pear

You'll want to pick some ripe pears. However, they still need to be firm.

Peel and dice into small, one centimeter cubes.


Melt butter, cinnamon, and brown sugar. Let it simmer and thicken. Then add a small amount of apple juice. Let simmer some more, stirring continuously.


Add the pears and let it cook down and thicken some more.



When done, it should look like a thick and gooey apple pie filling.

(3) Assembling the Crostini

You'll need crumbled Gorgonzola and small slices of Brie.


You'll also some chives. Make sure to chop them into tiny pieces.


First top the crostini with Brie. The Brie tends to get really sticky, so it's easier just to smear it onto the crostini, like you would butter.


Then, top with Gorgonzola. Generously. Very very generously.


Return to the oven for about 5 minutes to melt the cheese.


Top with the caramelized pear.


Then sprinkle with chives. You're done! Serve immediately or they'll get soggy.

Ok look, I don't want any of you to get weirded out by all these seemingly different flavors mashed up together in one crostini. It might sound gross - you know, the sweet with the savory. But TRUST ME. This is the most amazing combination of flavors your tongue will ever experience. Everyone who's ever tried this has been super amazed by its deliciousness. The flavors just work. I can't explain it. It just tastes really gourmet. The flavors are very sophisticated and compliment each other in the best way possible.

You'll just have to try it yourself and prepare to be blown away! Seriously, try it for nothing else other than your curiosity. And to surprise all your friends. It'll be fun to see their reactions, I promise. =)

CLICK HERE for the recipe