Date Night In #7 – Italian

Now that the cool, fall weather is here, I am craving warm, comfort foods.  This Date Night In’s theme, Italian, definitely took care of that! For the appetizer, Matt and I had mozzarella sticks.  At first, I wasn’t going to … Continue reading

Pumpkin Pie Lasagna

Finally!  A new post.  Since going back to work from maternity leave almost a month ago, I have hardly had time to bake, never mind blog about it.  And as I write this post at 6:00 am, I am enjoying a rare quiet moment with a cup of coffee.  The baby slept through the night for the first time and is still sleeping.  Yay!  And my husband and son are still sleeping.

So it is November.  Already!  And I feel like I woke up on November 1st and Christmas was in my face.

Don’t get me wrong, I absolutely love Christmas.  Maybe borderline obsessed with it.  But I am not ready just yet.  I mean, I have so much more apple and pumpkin baking to do!  And we are hosting Thanksgiving so I need to focus on that first.

Pumpkin Pie Lasagna from Beyond Frosting has been on my fall baking list for quite a while.  I had my friend Leslie and her husband and baby over for dinner and thought it would be the perfect time to make it.  As I am trying to cut down on my dessert intake (so hard when you love to bake by the way…and Halloween was 3 days ago!), I didn’t want this all for just Matt and I.

 This is all about layers of deliciousness.  I made mine in a 9 inch springform pan.  The original recipe is made in this and I loved how it looked!  I wanted to recreate it.  The recipe makes suggestions of how to make it in a regular dish if you decide to do that instead.

First you start with the layer of graham crackers.  The recipe suggests making a double layer of this and it is a good idea to do.  It helps to make a sturdy “crust.”

IMG_4884Then you spread the creamy pumpkin filling over the graham crackers.

IMG_4885Sprinkle with mini chocolate chips.

IMG_4886Spread a thin layer of cool whip.

IMG_4888Repeat two more times.  (You don’t need to double up the graham cracker layers for the next two).

IMG_4890

IMG_4891It’s always nerve racking for me when I take the ring off a springform pan.  I have images of my dessert collapsing.

IMG_4903But it didn’t!  I love seeing all of the layers!  It’s dorky but I think it looks pretty…

IMG_4908And a slice of it looks just as great.

IMG_4909This “lasagna” is like an icebox cake, which is my new favorite thing to make.  It’s no-bake, quick and easy.  And you can easily change up flavors depending on the season or holiday.  Beyond Frosting has an Apple Pie Lasagna that I am dying to try.

Remember at the beginning of this post when I said I had a quiet moment to myself so I started this post?  That lasted about ten minutes.  I am wrapping it up a day later at 5:00 pm.  But I got it done!

Caramel Apple Cupcakes

Believe it or not, I have never had a caramel apple. However, it is something I would love to try. I wonder if making them is a good activity to do with a 2 year old?  I don’t think it would be messy at all (sarcasm with rolling of the eyes here). But that’s the fun of it so if we do, I will be sure to let you know how it goes!

In the meantime, I decided to make Caramel Apple Cupcakes by Your Cup of Cake.  When they came out of the oven, I realized they look a lot like muffins.

IMG_4611

 Which means….

cupcake muffinIt just makes sense!  Anyway, the cupcakes are full of small chunks of apples and topped with a caramel frosting.

IMG_4616The original recipe calls for melted caramels to drizzle on the frosting.  I used caramel ice cream topping since I had it for the frosting.  It ended up oozing down the sides of the cupcake rather than staying put on the frosting.  It makes for a sticky mess.  This may not happen if you do use actual caramels.

IMG_4615This is the perfect cupcake for the fall season.

IMG_4613

Click here for the recipe and enjoy these cupcakes!