My new year's resolutions for 2016 include...
- Drink less diet coke, more water
- Play with more yeast
- Learn how to take a compliment gracefully
- Eat more off of the indy restaurant bucket list
- Buy a yoga mat, and use it!
- Pickle everything (as a side note: buy more mason jars for said pickling adventures)
- Practice curling my hair
- Build epic birthday cakes for my loved ones
- Cook the Mission Street Chinese wings with Andrew
- Be more "in the moment" and less worrisome
- Walk a little taller and a little straighter!
So there you go, my resolutions so that you all can keep me accountable and kindly remind me of this little post when I walk in a room with stick straight hair holding a soda come March (heh). Oh, and I'm sneaking in one more recipe for everyone before we ring in 2016! To be completely honest, this cake/pie thing is a delicious accident where I tried to bake a cake for the Srisuwananukorn Christmas lunch and it came out totally flat and very pectin-y. Which led to some stress because gah that was supposed to be my shining moment for all of Andrew's family and of course this happens on the first time I bake for them and my god I was a little mortified by the custard-y texture as I pulled this thing out of the oven. But a cool down and a quick raspberry sauce later, we cut into this "cake" and found it pleasantly similar to pumpkin pie - smooth in the middle with a caramely edge all around from the pear juice as it baked in the oven. In a few minutes the cake was all but two slices gone and there were smiling faces all around. Good enough to share with you guys, according to Andrew and his family members, so here it is for your final Nommable recipe of 2015. I am so thankful for everyone's support this year and it's been quite a special one.
Happy new year everyone! Drink plenty of champagne tonight!
Crustless pear persimmon pie inspired by The Pastry Affair
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/2 teaspoon salt
- 1 1/2 cups persimmon puree (I used hachiya persimmons!)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 teaspoon vanilla extract
- 1/4 cup water
- 2 bartlett pears, sliced thinly
- 2 teaspoons sugar for sprinkling
- Preheat oven to 350 F. Line a 9 inch springform pan with parchment paper on the bottom and the sides and spray with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cardamom, and salt. Set aside.
- In a large bowl, beat the persimmon puree, sugar, and vegetable oil until well combined. Add in the eggs 1 at a time and beat thoroughly with each egg. Add the vanilla extract and water and beat for an additional 30 seconds.
- Add the flour mixture to the persimmon mixture and mix until just combined. Pour the batter into the springform pan and spread evenly. Place the sliced pears over the top of the batter and sprinkle the sugar over the pears. Put the pie in the oven and bake for 1 hour. Turn up the oven to 375 F and bake for an additional 30 minutes until set.
- Remove the pan from the oven and let cool for 15 minutes. Then remove the cake from the springform pan and let cool completely. Serve with raspberry sauce if you want to be extra fancy!