Pumpkin, Fig, & Pomegranate Upside Down Cake
The recipe for this cake, along with a helpful step-by-step pictorial, can be found at Daily Garnish, one of Cary's favorite blogs. This was a very unique cake. It was good! The texture was almost like a really thick cheesecake. And I love pomegranate, so you can't go wrong there for me. I don't think it was a breeze to make - turning it upside down onto the plate was nerve-wracking, but it had an impressive quality to it.
That's what they're called over at thekitchn.com. I don't know if they changed our lives per se, but they were eaten up pretty quickly. They tasted healthy (but not in that, "Hmm...these taste healthy." non-compliment sort of way). I thought they tasted like a packaged cereal bar but even better. I like the way she ground the almonds into a finer powder than the ones on the website. I thought that made them seem "fancier." These are also fun because you can make a batch and fill them with an assortment of jellies. Cary used 365 brand fruit spread in Apricot and Black Cherry flavors.