Gâteau Aux Pommes Français

A simple, elegant French apple cake to make; the edges are deliciously caramelized, and the center tastes like custard.

Panna Cotta with Candied Key Limes

This key lime panna cotta is made with coconut milk rather than heavy cream, so it’s dairy-free. The tart lime with sweet coconut is divine. INGREDIENTS 3-1/2 cups full-fat coconut milk (two 13.5 oz cans) 1/3 cup raw, local honey (use 1/2 cup if you 

Blueberry-Banana-Coconut Flognarde

I made coconut yogurt the other day and needed to do something with the reserved whey. There is about 3 cups to work with. To start, I decided to make a flognarde with blueberries, bananas and coconut. INGREDIENTS 3 bananas, sliced 2 cups fresh or frozen blueberries 

Coconut Macaroons with Candied Blood Orange Peel

Crunchy on the outside, chewy in the middle, a good coconut macaroon is an irresistible thing. A batch of sweet macaroons can be yours in less than a half an hour. I’ve added candied blood orange peels for a little flavor twist. This recipe makes 

Apple, Strawberry and Lavender Flognarde

In anticipation of the upcoming Lavender Festival, I’ve been experimenting with my culinary lavender stash. Lately I seem to be stuck on flognardes because they are so darn good; so this week, it’s an Apple, Strawberry and Lavender Flognarde featuring tart Granny Smith apples and 

Rhubarb, Strawberry & Raspberry Flognarde

Don’t you love summer – when our gardens and the farmer’s markets are replete with fresh fruits and veggies? Today’s recipe is a flognarde made with freshly harvested fruits right out of the garden topped with a dollop of whipped coconut cream. Elegant, easy and 

Meyer Lemon Budino with Persimmon Cream

I love Meyer lemons and am always excited for the time of year when they are available. Today, I’m making a Meyer Lemon Budino. Budino is a sweet Italian dish, usually rich and creamy like a custard or pudding; and with the leftover lemons, I’ll 

Honey, Vanilla Bean & Lavender Panna Cotta with Gooseberry Syrup

My young gooseberry bush produced a scant cup’s worth of berries for the season, so I created a dessert where such a tiny quantity could still be the star. How does honey, vanilla bean and lavender panna cotta with a gooseberry syrup sound? I can 

Rhubarb Custard

Last week, I made a wonderful, savory ginger-rhubarb compote, so this week, I’m leaning towards the sweet. I love custard and thought the sweet, creamy egg mixture would pair nicely with tart rhubarb. I was right, it’s delicious! Technically, rhubarb is a vegetable, even though 

Nectarine-Beet Crisp

Ack! I’m on a nectarine kick, and can’t stop eating them. I’ve have been enjoying them sliced, in my smoothies, and roasted with beets and walnuts for a delicious warm salad tossed with a little blue cheese and toasted walnuts. Did you know that nectarines 

Walnut-Date Coconut Macaroons

I needed to make a dish to share at a potluck and decided on coconut macaroons. These were so good, the entire plate of cookies was devoured. I made more the next day and brought them over to a friend’s. The same thing happened. Devoured! 

Apricot-Kumquat Pudding

I wanted to make a dairy-less pudding and this fruity, refreshing delight is the perfect light dessert to follow brunch or dinner. Super simple to make, I used Kuzu Root Starch as the thickener. For this pudding, I paired apricot nectar with kumquats, but you 

Chai-Spiced Tea Cakes

Russian Tea Cakes are buttery melt-in-your-mouth cookies that go by many names including Mexican Wedding Cakes, Swedish Tea Cakes, polvorones and who knows how many dozens of other names! While the Russian-style typically calls for hazelnuts and the Mexican ones pecans, I imagine that you 

Individual No-Bake Apple Pies

I love fruit pies but am not a fan of traditional pie crust so these no-bake, individual apple pies are my solution, and in this case, just in time for the holidays. These diminutive pies are easy to make and are a delightful treat that 

Chocolate Beet Cake

We’ve all made cakes with zucchini or carrots, so why not with beets? Their earthy flavor is just the right companion for spicy ginger and dark chocolate. Not a fan of ginger? Try a fragrant mixture of fennel, anise and cardamom. You can use raw