We took a tour of the historic light house there. The sun was setting and the moon was rising. The full moon was actually yesterday, but Saturday's moon seemed full enough! I was overtaken by the beauty of the moonlight sparkling on the water. I took lots of photos. Here is the best one, I think:
I find the moon to be fascinating. I mark my calendar with the dates of the full moon, but I don't necessarily pay attention to it until the moon is out in all its glory and making me breathless.
I guess I like round things. I like the moon and hand-made pottery bowls and cast iron skillets.
I have a new 6" skillet and have been thinking how nice it would be to have an array of recipes for making smaller-sized gluten free cakes in it. Small cakes that I don't need to push on people to eat it up so it doesn't go bad. A nice dessert for 3 or 4 people, with a couple of pieces left over for the next day. (My family doesn't tend to eat big servings of dessert.)
I played around with it a few times, and although I am still working on it, I had success with this recipe. It came up a little high in the pan, so sprinkling a topping on it was rather tricky, but it was moist and not crumbly, even two days later. Here is what I did:
Round-Like-the-Moon Sour Cream Coffee Cake
Preheat oven to 350. Grease a 6" cast iron skillet.
Mix 3/4 cup gluten free pancake mix (I used Cherrybrook Kitchen Gluten free Dreams),
1/2 tsp. cinnamon, and
1/4 cup sugar.
Add 1 Tbs. oil,
1 tsp vanilla,
1 egg, and
1/2 cup sour cream.
Bake 20 min.
Meanwhile, mix until crumbly:
3 Tbs sugar,
1 Tbs. Earth Balance margarine, and
3 Tbs. mini chocolate chips.
Top the cake with your mixture.
Turn on the broiler and broil a few minutes to set the topping. (My cake was probably at least 6 inches from the broiler.)
Let it cool, and serve. If you have any left over, do not store it in your pan; instead, transfer it to a plate and cover with plastic wrap.
