Is there anything more summery than the combination of juicy peaches and tangy raspberries? I make this tart, creamy pie once a year in the hotter months and adore the sunset-like blended colors it creates. Feel free to buy a pre-made shell, but I prefer to make my own shortcrust base, tightly adapted from Mark Bittman’s recipe. (I also adapted the filling recipe from this blueberry pie.) It’s slightly complicated if you make your own crust, but definitely worth it for a summ
Now this is what I consider the quintessential spring cake. Creamy white chocolate, tart raspberries, and a hint of tropical coconut – what would be more perfect for a wedding dress-like Easter cake? I don’t celebrate Easter, but my husband grew up with it and I like to indulge him in his favorite seasonal/holiday treats. The white chocolate gives the sponge extra richness, while the raspberries/coconut balance the acidity-to-sweetness quotient. The secret ingredient, though?
Butterscotch is what I always imagined ambrosia would taste like. The smooth, rich combination of sweet butter, crumbly brown sugar, and thick cream – not to mention vanilla and salt – is truly the nectar of the Gods. I love it better than fudge or caramel. Last week I was wracking my brain trying to figure out a southern-themed dessert that we could bring to our friends’ shrimp ‘n grits night. Pecan pie is great, but it’s a lot of work. Then it hit me: instead of doing a wh
If you would like to taste the essence of fall in a neat little 2×2 inch square, I suggest you try these amazing pumpkin bars. I make a big batch of these every autumn, sometimes even several times a season. They’re perfect for celebrations, parties, and thank-you presents for the pumpkin spice-lovers in your life. The moist yet fluffy texture of the sponge combined with the earthy pumpkin flavor, zingy sweet spices, and rich frosting make for the perfect Halloween-time treat
Have you ever bitten in a Ferrero Raffaello, that gloriously creamy, crunchy, coconutty delight that you can usually only find in the “fancy candy” section of the drugstore (if it’s even stocked)? The combination of crackling marzipan/almond, delectable white chocolate, and flaky coconut brings comes together as my platonic ideal of dessert. Well, imagine that candy in cake form. I have never celebrated Easter before, but I thought it would be a treat to come up with a very s