Look What We Can Do! (A blog of crafty proportions)

We have much that has been left unblogged. August came and went without a blog post to mark it. So we will get to some adventures, but first its time for you to marvel in our recent handiworks.

First, a set of patio chairs that we made with some wood from the local recycled hardware store. Our first DIY project requiring extensive use of a saw, which we borrowed from a neighbor. We even managed to keep all of our fingers intact.

We finished just in time for the big family visit in late July and it made for some lovely evenings sitting on the porch.

Next up, two refurbished pieces of furniture from the local thrift store. The bench needed a good sanding and re-upholstering of the cushions. Definitely my most complicated sewing project yet and by all accounts a success.

The coffee table matches our kitchen table which was made by my dad some 30 years ago. I didn't snatch a before picture, so you'll have to trust me that it looks better with a sanding and fresh coat of stain.

And finally, this was a recent Saturday evening accomplishment: Peach Upside Down Cake, for which I promised the recipe. It comes from Deborah Madison's Vegetarian Cooking for Everyone, which is a kitchen library staple for us.

Peach Upside Down Cake

You’ll need a 10 inch cast iron skillet. If you don’t have one, stop reading this and go buy one. Almost kidding. You could also probably use an 8x8 square pan and just melt the butter and brown sugar together in the microwave before baking.

3 TBSP butter

¾ c light brown sugar

4-5 freestone peaches

1/3c chopped pecans

¼ tsp almond extract
1/2 c butter, softened
3/4 c sugar
1 tsp vanilla

3 eggs at room temperature

2/3 c finely ground almonds

1 c flour

1 tsp baking powder

¼ tsp salt

Preheat the oven to 375F. Heat the butter with the brown sugar in a 10 inch cast iron skillet over medium heat until the sugar is melted and smooth, then remove the pan from the heat.

Halve the peaches (no need to peel; just poke with a knife or fork and they will soften while they cook). Place them cut side down on the sugared. Fill the spaces in between the chopped pecans.

For the cake, cream the butter and sugar until light and fluffy, then add the vanilla and almond extract. Beat in the eggs one at a time until smooth. Stir in the nuts, followed by the rest of the dry ingredients.  Cover the peach/sugar mixture with the almond batter and bake for 35-40 minutes. Let cool for a few minutes then turn over onto a plate.

Serve with vanilla ice cream or a dollop of bourbon infused whipped cream.