Dessert Pear Lasagna | Domestic B(i)atch


As someone who is still learning about baking, about blogging, about desserts, I definitely look everywhere for inspiration.  I often look at many recipes before figuring out the one I think is best, or creating one of my own. But when I Google things like ‘dessert lasagna’ and nothing comes up that looks like what I want to make, I start to get nervous.  Is what I’m thinking of impossible? Everything has been done, there is nothing original, just variations, so where is it?? Everything I saw in this genre was a no-bake, involved a lot of cheesecake layers and/or berry compotes.  But what I wanted to make was different. Pie crust as the “noodles,” and pears tossed in brown sugar and cinnamon as the “sauce.” I decided to get crazy and try it anyway.  And it worked. Par-baking the first two layers to avoid soggy or under-baked crusts, delicious pears in between flakey goodness. It created a fall dessert that can easily feed a crowd. I also always imagine if what I bake can be accompanied by ice cream, yep, it’s almost criminal not to.  I think the possibilities of your ‘sauce’ are endless. So start brainstorming. 

Dessert Pear Lasagna | Domestic B(i)atch

Eaten with either a fork or with your hands, it’s like the pie that keeps on giving. Pears are everywhere, and while they can be used in pies, or galettes, or cobblers, this is a great option. Especially warm and with that ice cream I mentioned…get out of here. Want to be the hit at family Thanksgiving? Forget the pies, pull this baby out! You’ll almost convince your family they want to spend more time together!

And Bartlett pears are great for baking! The best pear for baking seems to be voted the Anjou, but when you think of that juicy ‘pear’ flavor, I think Bartlett is where it’s at.  

Dessert Pear Lasagna
Write a review
For the 3 crusts
  1. 3 3/4 cups flour
  2. 1 1/2 tsp salt
  3. 1 1/2 tbsp sugar
  4. 1 1/2 cups butter
  5. 9-12 tbsp ice cold water
For the Filling
  1. 8-9 Barlett pears, peeled, cored and sliced
  2. 2-3 tbsp lemon juice
  3. 2 tbsp cornstarch
  4. 2 tbsp cinnamon
  5. 1/4 tbsp nutmeg
  6. 1/3 cup brown sugar
  7. 2 tbsp white sugar, plus extra for sprinkling
  8. 1 egg (for wash)
Make crusts
  1. Put salt, sugar and 3/4 of flour into food processor. Pulse on low to allow butter to break up and be coated in flour, almost becoming a paste
  2. Add in remaining flour and pulse on low to fully combine, scrape down sides as necessary
  3. Dump contents into a large bowl and slowly add a little water at a time, using your hands or a spatula to fold together until a dough forms
  4. Once it comes together, divide into three equal parts and wrap tightly in plastic wrap, chilling for at least two hours but up to two days
For the Lasagna
  1. Preheat oven to 400 degrees, let all crusts sit out at room temperature about 5 minutes before rolling each out
  2. In a large bowl, place sliced pears and lemon juice, toss to combine
  3. Add in the rest of filling ingredients and toss to evenly coat the pears, set aside
  4. In a 9x13 baking dish, roll out the first pie crust and line the bottom of dish
  5. Place foil or parchment paper and pie weights on top of the crust, baking for 15 minutes
  6. Once par baked, remove paper and weights and evenly spread out half of filling on top of first crust
  7. Roll out second pie crust, carefully lay over filling, place parchment paper or foil and pie weights on top of second crust and par bake another 15 minutes
  8. Remove from oven, remove paper and weights, and spread out remainder of filling top of crust
  9. Roll out third pie crust, place over filling, crimp or fold over edges of top crust
  10. Brush with egg wash, sprinkle with sugar, and cut slits along the top
  11. Bake for 15 minutes, decrease temperature to 350 and bake another 10-15 minutes, top should be golden brown and juices will be bubbling
  12. Allow to cool before enjoying, or wrap tightly with plastic wrap and enjoy for up to two days at room temperature
  1. *If your food processor is too small to make all three crusts at once, make them one at a time, or (like I did), make two, and then make the third separately. Simply divide the pie crust ingredients into 3 and it should be fine.
Adapted from Inspired Taste
Adapted from Inspired Taste
Domestic B(i)atch


Dessert Lasagna | Domestic B(i)atchDessert Lasagna | Domestic B(i)atchDessert Lasagna | Domestic B(i)atch

I made this on a day when I got home from work and quickly lost daylight. But I thought a few pictures in process regardless of pristine lighting was helpful. 

Dessert Lasagna | Domestic B(i)atchDessert Pear Lasagna | Domestic B(i)atch

The next morning, this dessert was just as tasty, and just as beautiful with a golden brown crust. I used a new method I found from Inspired Taste and, as promised, it created flakey, buttery, delicious pie crust. This is one of my new favs for sure. Adding in the flour in parts, and then folding in the water by hand was a little more manual labor, but all the crusts were consistent and perfect! Tough to argue.

Dessert Pear Lasagna | Domestic B(i)atchDessert Pear Lasagna | Domestic B(i)atch

Look at those layers!!! So distinct! I am so glad that previous pie baking experiences lead me to a recipe that ended up working. No sogginess. Each layer perfectly baked. So you want to bring dessert to a party, or have some friends over and make sure everyone gets a bite?? I got you!!! You’re welcome.

We all deserve a little treat.....share!
Share on FacebookEmail this to someoneTweet about this on TwitterPin on PinterestShare on YummlyShare on TumblrShare on RedditPrint this page
No Comments

Carrot Cake | Domestic B(i)atch


I had wanted these posts up last week.  Problem was, I hadn’t written them.  I hadn’t edited them. They didn’t exist.  I love making deadlines for myself so I can check things off the list.  But last week, that list grew and grew and nothing was getting checked off.  It’s easy to get stressed about it (I did) and rush and try and get things done. Or not sleep to haphazardly finish in time (I didn’t). Instead I thought, “OH WAIT, I’M IN CHARGE.” And when you’re the boss, you do whatever the f*ck you want.  So I sat down Sunday and edited tons of photos, worked on auditions, and realized that sometimes things don’t go as planned. But with a fresh start this week, I am ready and able to share the precious and perfect carrot cake I made this weekend for my friend’s birthday.  I had other recipes in my mind at first to put up today, but when I made this and it turned out exactly how I saw it in my head I couldn’t help it.  Carrot cake is a classic, but I put some white chocolate carrots on top, turning something classic into something special.

Western Couture | Domestic B(i)atch

When I headed home for my sister’s baby shower last month, I spotted this faux fur vest in the closet of my old room at my parents house.  I asked my mom where it came from, and was tickled to find out it was my great-grandmother’s! Whaaaa??? Who knew she was so hip? It was a true testament that everything is cyclical.  And anything will come back in style.  Fun, furry vests are everywhere right now. So I decided to go for it. And remember that birthday party for which I made the carrot cake? Oh yeah, the theme was ‘Western Couture.’ A fur vest and some cowboy boots couldn’t be more perfect.

Carrot Cake | Domestic B(i)atch


I snapped some pictures of the cake at my apartment, but also got some from the party! Nothing says friendship like letting your idiot blogger friend stand on top of a picnic table to get aerial shots of the cake she made.  And what was even better? This cake was super soft with hints of cinnamon and nutmeg, with shredded carrots and pecans woven in.  The cream cheese frosting is an obvious pairing, but I threw a little cinnamon into that too. And the white chocolate carrots.  Don’t even get me started!! I wanted to decorate the cake but keep it classy.  After attempting (and succeeding) in making truffles last week, I figured, why not give it a go again? I grabbed some icing food coloring, melted some white chocolate and it came out perfect! It was such a simple choice, but made all the difference in presentation. A carrot patch on top of your carrot cake.  Could it get any cuter?

Carrot Cake | Domestic B(i)atch



The party was after an epic 30 second race between our friends in Brooklyn. Sometimes your friends are drunk and argue about who’s faster.  And sometimes  they settle that argument with an actual race a week later.  And maybe there were signs? And a trumpet? Maybe. The party consisted of spiked cider and took place at a game store.  Like a store where you rent tables and choose from a million games to play with your friends.  Sound super hipster? Good, it was.  I loved it.

The cake was basically devoured, and the birthday girl took home the rest. After a disco nap, there was yet another birthday party to attend that night.  I’m not normally this much of a social butterfly. But it was fun to pretend, and then proceed to sleep in til noon the following day.

Western Couture | Domestic B(i)atchWestern Couture | Domestic B(i)atch


It was the perfect autumn day. This year has been full of them so far! Between the cake and the vest, I felt like I really won that day. And while carrot cakes have been around forever (and apparently so have fur vests), there’s a reason why some things never go out of style.  If it ain’t broke, don’t fix it (just put some white chocolate carrots on it)! 

Carrot Cake
Write a review
For the Cake
  1. 4 eggs
  2. 3/4 cup canola oil
  3. 1/2 cup sour cream
  4. 1 cup sugar
  5. 1 cup brown sugar
  6. 8 oz can crushed pineapple, drained
  7. 2 tsp vanilla extract
  8. 2 cups flour
  9. 2 tsp baking soda
  10. 2 tsp baking powder
  11. 1/2 tsp salt
  12. 2 tsp cinnamon
  13. 1/4 tsp nutmeg
  14. 3 cups shredded carrots
  15. 3/4 cup pecans, chopped, plus extra for decorating
For the Frosting
  1. 16 oz (2 packages) of cream cheese, softened
  2. 1/2 cup unsalted butter, softened
  3. 2 cups confectioners sugar
  4. 1 tsp vanilla extract
  5. pinch of cinnamon
For the White Chocolate Carrots
  1. 4 oz white chocolate
  2. 2 1/2 tbsp unsalted butter
  3. 1 1/2 tbsp heavy cream
  4. pinch of salt
  5. 1/8 tsp orange icing or food coloring
  6. rosemary sprigs (or dill would work as well)
For the White Chocolate Carrots
  1. In a double boiler (or a heatproof bowl over simmering water) slowly melt chocolate, butter, heavy cream, and salt together over medium heat, stirring frequently
  2. Once it becomes almost completely smooth, stir in food coloring until no white streaks are visible
  3. As soon as chocolate is smooth and orange, take off heat and allow to cool slightly before covering with plastic wrap and chilling in fridge for about 2 hours
  4. Once hardened in the fridge, scoop out various sizes and roll into cylinders in your hand
  5. Press cylinders onto a parchment paper lined baking sheet and stick a piece of rosemary on top, the chocolate should have softened from the warmth of your hands and pressing the sprig in should be easy
  6. Place 'carrots' back into fridge to firm up
For the Cake
  1. Preheat oven to 350 degrees and grease two 9" cake pans
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg, set aside
  3. In the bowl of a stand up mixer, using the paddle attachment, beat eggs, oil, sour cream, both sugars, pineapple and vanilla until smooth
  4. Add in flour mixture slowly on low speed, then pour in carrots and pecans and allow to just combine
  5. Divide batter between two cake pans and bake for 25-30 minutes, until tester comes out of center clean
  6. Allow to cool slightly, and once able to handle, flip cakes onto a lined rack to cool completely
For the Frosting
  1. In the bowl of a stand up mixer with a paddle attachment, beat cream cheese and butter together
  2. Add in confections sugar and allow to mix in before adding in cinnamon and vanilla, allow to combine
To Assemble
  1. If slightly domed, cut off the tops of cakes for even surfaces
  2. Pipe frosting on top of the bottom cake layer, I start from the middle and make a spiral out
  3. Carefully flip second layer on top of frosting to ensure an even top surface
  4. Frost the outside layer as desired, either with a crumb coat first, chilling for a about 10 minutes, then adding a second layer of frosting, or just frosting the whole cake to begin with
  5. Place carrots on top in a small area to create your carrot patch, press down slightly so they don't fall over
  6. Sprinkle chopped pecans around the carrots to create 'dirt' and then around the bottom of cake
  7. Chill for at least 15-30 minutes so frosting and carrots can set, but allow to reach room temperature to serve
  1. *Carrots can definitely be made the day before and kept chilled if you'd prefer to have the cake making process a little faster
Adapted from Half Baked
Adapted from Half Baked
Domestic B(i)atch

Carrot Cake | Domestic B(i)atchCarrot Cake | Domestic B(i)atchCarrot Cake | Domestic B(i)atchCarrot Cake | Domestic B(i)atch

Carrot Cake | Domestic B(i)atch

Carrot Cake | Domestic B(i)atchCarrot Cake | Domestic B(i)atch


I know putting crushed pineapple in a carrot cake sounds like blasphemy, but I swear it’s genius.  Not genius I came up with, but I’m glad someone figured it out.

Western Couture | Domestic B(i)atchWestern Couture | Domestic B(i)atchMy earrings are paper airplanes!!! I love these! I rediscovered them and was so mad I hadn’t worn them in so long.

Western Couture | Domestic B(i)atch

Carrot Cake | Domestic B(i)atch

The aftermath of a perfectly Pinterest worthy party.  

Wear It:

Fur Vest (similar) / Stitch Fix Grey cowl neck sweater (similar) / Stitch Fix Skinny Jeans (similar

We all deserve a little treat.....share!
Share on FacebookEmail this to someoneTweet about this on TwitterPin on PinterestShare on YummlyShare on TumblrShare on RedditPrint this page
No Comments
POSTED IN: , , ,

BlogHer Food 2016 | Domestic B(i)atch


I am back at it.  I didn’t expect last weekend to send me into a spiral of falling behind in every aspect of life. I haven’t felt a burnout like this in a while.  As this week is coming to a close I’m finally starting to take a breath of air from under a pile of responsibilities and opportunities I didn’t expect would come my way this week.  My adult life has always been “when it rains, it pours,” and recently has been no exception.  I mentioned in a previous post my awesome backlog of recipes that are patiently waiting to be edited.  And this week I added two more.  So stay with me my precious little muffins, I promise it’s coming your way.  

But let’s jump into a recap of my time in Austin, Texas for the 2016 BlogHer Food Conference. It was my first time ever at an event of this nature.

BlogHer Food 2016 | Domestic B(i)atch

It was rewarding, tiring, educational, and fun all within 48 hours. And if you missed out on my new Instagram Story trend called “And Phil’s Here,”  I am so sorry for you, ’cause it was entertaining. I’d follow me on Instagram STAT if I were you. I thought I’d share some of the things I learned/thought after attending, just in case you cared, or are a blogger and thinking of going to a conference yourself.

Bring Plenty of Business Cards

Technology is all around us, and we use our phones,  tablets, and computers for everything. But at a conference like this, good old fashioned hard copy business cards are the way to go.  I had some printed ages ago on the off chance someone would want one.  After two days, I blew threw almost all of them.  It was actually a lot of fun to exchange cards with a bunch of ladies and check out the name of everyone’s blog.  I have a large stack that I plan to go through this weekend while I catch up on the all the information I learned and let sink in. I look forward to looking at everyone’s blog, see how they format it, how they write, and also make some post-conference correspondence with some of the ladies I thoroughly enjoyed. Another piece of advice: there’s no harm in putting your face on your business cards.  I had numerous people tell me how helpful it was. After meeting so many people it’s easy to forget who’s who, and with your face on your business card, people automatically remember who you are in association with your blog.

Try to Plan Your Day in Advance

A great thing about BlogHer was the app they provided.  It had a map of where workshops were held, who was going, who was speaking, and most importantly the daily options for workshops and special events taking place at certain times. Each time slot had about 3 different workshops you could choose to take.  And while everything was generally in the same area, it’s never fun to scramble someplace (I would know, I am a perpetually late person). I looked over everything that was being offered and decided what to go to beforehand. That way I was on time and wasn’t stressing over what was next.

The Women There are Super Supportive

What a nice group of ladies!!!! People were so interesting to talk to, to get to know, hear about their blog.  I didn’t get to talk to as many people as I wanted, but during meals together, it was nice to go around and introduced yourself and get the skinny on all the blogs. If you go, shyness is the enemy, don’t give in!  Sit at tables with people already there so you have to say hi, talk to people in the lounge area, if you see a cute dress, tell her! It’ll be a great way to start a conversation! I had to get a little out of my comfort zone, I can talk up a storm, but sometimes I don’t want to talk to anyone (especially people I don’t know).  I tried to balance my desire to learn from people and meet those who have been doing this for a long time with my desire to be alone at some point too.

BlogHer Food 2016 | Domestic B(i)atch

Don’t Feel Bad If You Need a Minute

And piggybacking on the note above: the second chunk of time on the second day I totally skipped.  I’m not a morning person, so waking up early two days in a row and getting fully made up, dressed, having to talk to people, listen to opening speeches, was hard for me. It was not the routine I was used to.  I was so glad my husband came for the weekend because we’d meet up in between my bopping all over the conference, and it was helpful to see a familiar face.  The second day we went to Gloria’s for some Tex-Mex and margaritas.  Afterward, we walked to the capitol building and then took a nap in the grass for over an hour.  It was the best.  It was gorgeous outside and laying in the shade together at that moment was by far more important to me than learning how to up my Pinterest game.  Of course doing this the whole time would’ve defeated the purpose of going.  But if you attend in a city that’s new to you and there’s a time slot with nothing that truly excites you, use that time and explore! Walk a little farther than you normally would.  Grab a bite somewhere local. Feeding the soul is just as important as feeding your blog.

and finally….

I May Be a Little in Love with Freddie Prinze Jr

Believe it or not, this 90s heartthrob was one of our closing keynote speakers. He just put out a cookbook and hearing him speak was actually one of my favorite things all weekend.  He is charming, but honest, enthusiastic with a great sense of humor, and actually just seems like a normal dude with a family who is married to Buffy the Vampire Slayer. Listening to him resonated a lot with my being an actor who has also found this other passion that I really enjoy.  Him saying to embrace all your weirdness, all the things you enjoy 100% was inspiring, and made me feel more validated in the life journey I’ve switched to in the past two years . It made me realize that even though I’ve come to love baking and blogging, it doesn’t mean I love acting and auditioning any less.  It’s been hard to feel like I’m not abandoning acting by being so active on this blog, and I’ve wrestled with those feelings a lot.  By doing both, I have a lot less spare time.  But I have a lot more happiness in what I’m accomplishing. And Freddie made me feel ok about.  I’d go as far to say that HE’S All That.

BlogHer Food 2016 | Domestic B(i)atch

Other thoughts are: there is so much food at a food conference that I felt like the day after Thanksgiving all weekend. Oh my god you need so many followers for brands to work with you (hint hint subscribe please!!!). I cannot believe this many people have food blogs.  I wish all things ended your day with a glass of champagne.  I am so glad I brought my notebook.  Whoa, I got a ton of swag.

BlogHer Food 2016 | Domestic B(i)atch

Not to mention I did an AWESOME wine tasting with Riedel wine glasses, tried these delicious tea-infused drinks based out of NYC (who knew??), and was personally tickled by how many people laughed with glee at my blogs name.

BlogHer Food 2016 | Domestic B(i)atch

I’m anxiously awaiting the announcement for where next year’s conference will be held, in hopes that I’m interested in that city and can attend! I don’t think I can do more than one of these a year (networking is exhausting, traveling is expensive), but if I do one, I think this will be my choice.

Next week should be back to normal. No conferences, no crazy plans, just you, me and some recipes.



We all deserve a little treat.....share!
Share on FacebookEmail this to someoneTweet about this on TwitterPin on PinterestShare on YummlyShare on TumblrShare on RedditPrint this page