How could I not do pumpkins on the Friday before Halloween?? I was one pumpkin cookie cutter away from total holiday commitment (sans costume, just dessert commitment). I knew the cake supply store down town would have one to complete my mission, because they have everything, cookie cutters related to every holiday, along with every shape and size you can imagine. It’s endless. So once I left the shop with the final piece to my Halloween puzzle, I knew I could make pumpkin cookies with some sweet maple and cinnamon filling in between. This is the treat everyone will be talking about…..if you decide to share.
It’s the week before Halloween…….which is on a Monday. Oof, what a buzzkill. Well, I’m sure everyone will be celebrating this weekend, so I made a few things that are so tasty, it’s scary. Nothing looks like a ghost or a spider, but maybe that’s a good thing so you can make these treats all year long! How about you take banana bread, make it chocolate, and then add in salted caramel? No one is going to care you didn’t make a kitschy dessert at the Halloween party after they have one bite of it. I’m not one for really dressing up for the holiday, and I haven’t attended a costume party in my adult life. Not against it, just always having to work, or wanting to avoid the mass hysteria that IS New York post Halloween partying. It’s nuts.
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.
Copyright 2015. Domestic B(i)atch. All rights reserved. You may use photos from this blog but please link back to domesticbatch.com or original post. Do not modify, alter, or sell images from this site without written permission from the author.