Sweet Tooth

So, what does one make for dessert when it’s 7:30 p.m. on a crisp, clear October evening and there is a permanent moratorium on anything containing dairy, coconut, or nuts? If I could have waited, apple pie would have been perfect, but I couldn't. My sweet tooth was in control.

So, I went leafing through my recipe box. First up were the cards for chocolate chip cookies and brownies. They're the quick and easy dairy- and nut-free standbys in our house and, frankly, I'm bored with them. It was too cold to even consider sorbet. Tapioca pudding made with coconut milk is a good go-to when the sweet tooth acts up, but...it's gummy. Oatmeal cake would have been absolutely perfect, but for Flip's twin, dessert evils: nuts and coconut. Baked apples are another perfect fall dessert but the thought of wrapping each apple in its own pie crust blanket wasn't getting me anywhere near the instant sweet gratification I was seeking.

And then I found it—Pumpkin Dessert—the quintessential Midwestern fall potluck staple composed of a cake mix, a can of pumpkin pie mix, and a few other additives. I didn't have the exact ingredients but anytime chocolate can be added to a dessert that doesn't already contain it, I assume I'm improving the recipe. So, maybe it was a little unconventional, but it served its purpose—at 8:30 p.m. I was happily satisfying my pesky sweet tooth.