There’s something I’m determined to have before autumn hits this city a la Godzilla…
A WHOLE WEEK OF UNINTERRUPTED SUMMER.
Of course, posting my first pumpkin recipe of the year implies, by tacit contract, that I acknowledge the arrival of fall. Don’t be deceived. It is not fall until I say it is….or until I stop eating double-scoop chocolate-dipped waffle cones of cookie dough / caramel swirl ice cream by the pound from Disneyland.
So basically, summer here will last ferrreverrrr.
Since we aren’t visited by that weird quarterly occurrence some regions of the world know as “seasons,” there’s really not much to say for autumn, except that it’s kind of cute how some people actually consult a calendar before deciding what kind of “seasonal” treats to make.
Again, not in my vocab.
Around here, the running desserts philosophy is: if it rocks, make it. And then devour it. Lather, rinse, REPEAT to vaguely revolting extremes.
So even though I’m technically celebrating squash/autumn season with the fantastic #SundaySupper crew today, the Gods of the Paradoxical Realm I occupy have reassured me that it’s still summer, somehow, somewhere. So lucky me, and now lucky you–we can have our squash, and eat it too!
No matter what bizarre climate zone you inhabit, these aseasonal pumpkin pie layer cheesecake bars will be a total hit. I brought them to a friend’s place during our trashy Bachelor in Paradise viewing party (um, but let’s not talk about that) and they got gobbled up, right next to some delicious Rocky Road Brownies that I’m going to be sharing with y’all next week.
The breakdown, as the pictorial walkthrough demonstrates, is dangerous and fantastically delicious. The vegan shortbread crust is my absolute favorite crunchy shortbread recipe to date, and without any butter, it manages to top all.… Read more