Thanksgiving Lingerings

First, we have what may be my favorite dish of all time:


Sweet potato, kale, and sausage
RECIPE
Mostly, I stayed true to it. Of course, I used a nommy tofurky sausage (polish kielbasa, if i'm not mistaken)
I cannot emphasize enough how best this recipe is. I mean you sizzle in mustard! I can't even handle the memory of this flavor.


And my own little cranberry upside down cake. Yes, Amanda, you may be onto something. There is something off about the phrase, making you feel like you've been smacked around a bit, without knowing exactly what part of you got smacked. It happens. RECIPE



I slaughtered a pumpkin that day, and had lots left over, so I made a sugary puree, and put a layer of that between the cranberries and the cake. Therefore, they stuck to the bottom of the form. Therefore, I got to shape the topping on myself! Mush smoooshy moosh. Yum. I've made the recipe a few times. Lusciously buttery taste. The upside-downity remains quite intact when done correctly.
-Anna

AND BAM WE'RE BACK

So, I don't like the idea of an "upside down" cake. If you're making the cake, whatever side is showing is the right side, kay. So despite Nigella's lovely intentions she named the recipe I made cranberry upside down cake. But that's wrong. So I'm calling what I made cranberry cardamom bomb cake, for obvious reasons. I also mixed it up with the batter recipe, used a little less sugar, subbed half the butter for apple sauce, dialed down the milk to accommodate for the more liquidy apple sauce and added a good douse of cardamom. omomomomom
-Amanda