A smooth and creamy spiced pumpkin crème brûlée tart with buttery shortbread crust and a caramelized, crackly lid. This tart is beyond delicious and may just be my new favorite dessert!Continue reading “Pumpkin Crème Brûlée Tart”
After some things didn’t go *quite* according to plan today, I ended up taking on the 7 hour drive to my hometown all by myself. This made an abundance of room for Sara Lynn time, which included motivating self-talks, judging everyone’s driving besides my own, and running through Whatever People Say I Am, That’s What I’m Not three times. Recipes were developed, life plans were made, and I’m pretty sure I had at least four revelations.
All in all, it was a pretty spiritual day. And now, I have a cheesecake crumb bar recipe. Sometimes, things just work out.
While I won’t say that cheesecake is one of my favorite desserts, I also never pass it up when offered. Realistically, I had big plans of making a huge cheesecake before reminding myself that 1. I didn’t have the ingredients to make a whole cheesecake and I was already wearing pajamas, which meant that there was no way in hell I was going to the grocery store, and 2. No one should ever make a whole cheesecake when they live alone. But cheesecake bars? Portable. Sliceable. Freezable. Slightly more social acceptable to have hanging around the house.
These ended up being a mix between cheesecake, shortbread cookies, and crumb cake. They’re everything you want from each of those desserts, but I think next time I’ll cut the dough in half and double the filling. If you like more of the “cheese” part of cheesecake, I would recommend following that method. If you prefer shortbread, stick with the original.
Customize with pumpkin, raspberry, lemon, caramel, chocolate, etc. If it fits in a cheesecake, it fits in these bars. I opted for simplicity and added a little vanilla. Okay a lot. Whatever.
Song of the Day: Fake Tales of San Francisco–Arctic Monkeys