Upside-down Pear Chocolate Cake Recipe Link, for CK in DC

http://www.epicurious.com/recipes/food/views/Upside-Down-Pear-Chocolate-Cake-354975

Funny, 'cause I got my recipe out of the Rustic Fruit Desserts cookbook, but here it is via epicurious.com.

Note 1: Typo! Omission! In the online recipe, for the Fruit Topping, they forgot to include the amount of water to add to the sugar to make your caramel: 1/4 cup water.

Note 2: The recipe gives you measurements in both weight and cups, and turns out, for the cocoa powder, 1/3 cup does NOT equal 1 ounce, as called for. In this case, I went for the 1 ounce measurement weight, which was a Tablespoon or 2 less than 1/3 cup. Always go for the moister sounding option; the powder is dry!

Note 3: Making the caramel: They don't describe in detail how it works, which is when you take off the lid after having boiled for 2 minutes, as described, it then takes at least 10 or more minutes for the sugar water to go amber colored. I kept waiting, and waiting, but it finally happened.

Note 4: When they tell you to carefully pour the caramel into the prepared pan and let it harden, this takes about 30 seconds. So make sure you gently pour the caramel all the way around to the edges of the pan because once it hardens, you can't spread it out.

Note 5: They also tell you to "pour" the batter into the pan, but actually the batter was more like a mousse, and I had to spoon it out and then spread it flat with an offset spatula.

Note 6: Worth it.

Hot Water Bath, for your Pots de Creme, and other baking needs

Regarding the "Maple Pumpkin Pots de Creme" hot water bath: place your filled ramekins in a baking dish with high sides (2 brownie pans will do). Carefully pour in boiling water around the ramekins, until water reaches about halfway up the sides of the ramekins, taking care not to get water in your custard. Cover tightly with foil, and be mindful again when moving pans in and out of the oven.

Also, when baking time is done, open foil on corner away from you, so you don't get a steam burn! It's hot in there!

Thanksgiving prep, brainstorming stage

I'm not a pumpkin pie person, but I am a "Maple Pumpkin Pots de Creme" enthusiast. Thank you Gourmet, November 2002!

http://www.epicurious.com/recipes/food/views/Maple-Pumpkin-Pots-de-Creme-107388

Despite the fantastic, impressive results here, pay no attention to the photo on the recipe link -- the desserts are far more attractive than that! Do need mini ramekins though, and a fine mesh sieve.