Dessert as Project

Currently our kitchen looks like a project, and it's not because of new countertops or appliances (unfortch).  Rather, I am preparing my offerings for the G family Thanksgiving lunch. Dirty spoons and pans and bowls and measuring cups are littering nearly ever flat surface, but it's so worth it.

This is what just came out of my oven:



Alright, look, food is notoriously hard to capture in pics, and I'm a crappy photographer, but here's the side view:



WHAT? STOP. That is ridiculous right there. My friends, the Food Blogga's upside-down fig cake rocks my foodie sensibilities and answers the question "What is the perfect fall dessert outside of the pumpkin canon?" Based on the delicious, sweet aroma emanating from this figgy treat, I give it two thumbs way up--and look forward to using these thumbs to shovel the goodness into my mouth just under 12 hours from now. Don't worry; forks will be invoked.

Next up is this pecan pie.* I've tried different pecan pie recipes a few years in a row, hoping to stumble upon one that is perfectly sweet (not sickeningly so!) and lusciously syrupy beneath a layer of toasted crunch. Could this be it? I have high hopes!

*It is my Southern duty to acknowledge accurate pronunciation of the pie in question. It's puh-cahn around these parts, not pee-can. Why would anyone want to eat something that starts with "pee"? No, no, no. Puh-cahn pie all the way.