October in Chicago is Beautiful



October in Chicago is beautiful! As I was looking outside of my office window, I remembered the time I heard Blake Mycoskie (founder of TOMS Shoes), spoke of starting a business based on giving back to our community. I would like to recommend his book, "Start Something That Matters". The book is both inspiring and educational to all age-group. His "One for One" tm concept is amazing. It truly inspired me to start something that matters. Thank you to Blake Mycoskie for his generous ways and this spirit of giving calls for much celebration!

Talking of celebration, we are already half-way into October. We have the October Fest or Fall Fest, Apple Picking and Pickling and Bottling Gathering, Holloween Festival and most of all, we are stepping into the Season of Giving. This is the time when fundraisers and philanthropy works are at its peak. School fairs are in the planning, and before you know it, Thanksgiving Day will be upon us.

Get involve with your community and feel the positive energy amidst our everyday hussle and buzzle!

Here is a great Autumn recipe for you. Maple-Apple Upside-Down Cake
1 cup pure maple syrup, 3 Granny Smith apples-peeled, cored and cut into eighths, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 3 large eggs, 3/4 cup buttermilk, 1 tablespoon pure vanilla extract, 1 - 1/2 sticks unsalted butter, softened, 1-1/3 cups sugar, Creme fraiche, for serving
1. Preheat the oven to 350 degrees. Butter and flour a 10-inch round cake pan. In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.
2. In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl.
3. Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1-1/2 hours, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.
4. Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with creme fraiche.

Enjoy!

Anne Haywood Smith
The Bling Girl
www.annehaywood.com