I'm so lucky that my family puts up with my cooking experiments.
Recently, there have been a few failures. Nothing that was so terrible that they wouldn't eat it, but stuff that was definitely not going into the "mmm, must make this again" recipe file.
Like these caramel-filled snickerdoodles. If you're looking at this picture and thinking, "Hey! Those look pretty good!" you would be half-right.
Half-right because they were good while they were warm, but when they cooled down the caramel hardened and was impossible to bite through. As in take-a-bite-and-now-I've-pulled-the-entire-caramel-center-out-but-I-can't-chew-it-because-my-teeth-are-glued-together-by-caramel sort of impossible.
PRETTY CARAMEL COOKIE, YOU FAIL.
And there was my Caprese Egg Roll experiment. I LOVE Caprese salad in all of it's incarnations, whether it's a basic Caprese salad or Caprese skewers or Caprese salad with avocado and olives.
It looked promising as I rolled it into egg rolls.
They looked good as I arranged them around the tomato sauce that we would be dipping them into.
They look okay, right?
But the truth is, I'd rather just eat a plain old Caprese salad. Or if I'm going the exotic egg roll route, I'll make a batch of Italian egg rolls.
Okay, enough about my failures.
I finally put an end to my losing streak when I was trying to find a way to use up two very ripe pears. I immediately thought of adding them into a coffeecake, but I have never added pears into a coffeecake so I decided to check foodnetwork.com for a recipe.
Of course I couldn't find what I was hoping to find.
But I did find a recipe for Apple Coffeecake! And along the way I found a recipe for Raspberry coffeecake with Vermont Maple Frosting. So the alchemist in me decided that switching out the apples for pears and combining it with the maple frosting would be a great combination--and it was!
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