To finish off the weekend, my wife made a ‘Gluten-Free Caramel-Apple Upside-Down Cake’ based on a recipe called ‘Caramel-Apple Upside-Down Cake’ found on ‘Betty Crocker dot com.’

She substituted the flour called for in the recipe with ‘Bob’s Red Mill 1-to-1 Gluten-Free Flour’ and the recipe turned out wonderfully ~ and another keeper!  This was the same flour she used to make a roux for both soups she made this weekend, which worked perfectly and made both soups gluten-free as well.

I kept up with doing all the dishes over the weekend, but it was well worth it for sampling both soups and this delicious cake ~ enjoy! ☼ 🙂