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Dessert

Don’t feel hemmed in by the phrase “dessert”-- these are sweet things that can be served any time you want. After dinner, “mid-day snack,” and occasionally, breakfast.

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Blueberry Olive Oil Cake

Barely sweetened, lightly spiced with cinnamon with extremely crunchy edges. It’s breakfast, if you want it to be.

Salty Vanilla Frosting

This is a sort of hybrid basic-buttercream/cream cheese frosting, combining the best of both worlds.

First Bloom Hot Chocolate

The perfect drink all winter long. Top with an immodest amount of whipped cream.

A Cheeky Little Eggnog

Makes 6 cups / serves 4–6 Rompope is a Mexican eggnog made from cooked custard infused with spices and blended with almonds. I am allergic to using a blender, so I avoid that part, but many recipes I found use sweetened condensed milk instead of sugar, which I love. I

Buttered Oat Cake with Summer Fruits

Makes one 9" cake This is a cake meant to be eaten over the course of many warm summer days, sliced off in thick or thin pieces, either slathered with softened butter or on top of a napkin while standing in your kitchen in a bathing suit. It’s

Lemony Turmeric Tea Cake

This cake is so good and so simple to put together, you might come to call it “house cake,” which is, of course, cake to keep in your house at all times.

A Bowl of Salted Chocolate Pudding

Not unlike my vanilla pudding, this salted chocolate pudding should be left alone, simply celebrated for what it is, which is a bowl of melted chocolate made spoonable and consumable by a LOT of dairy.

Gingersnap Pumpkin Pie

The custardy filling melting slightly into the spiced cookie crust, softening where the two meet, giving way to a crunchy bottom layer — three glorious textures in one spectacular pie.

Cornbread

If you believe cornbread, like any other quick-bread-type delicacy, should have just enough sugar to balance out the salt, baked in whatever the hell you have on hand, then I think you’re going to absolutely love it.

Extra Coconut Cake

Coconut cakes are, by definition, extra. They should be tall and fuzzy like an obnoxious angora sweater. Part of the charm of the coconut cake is in the layering—I’m a big fan of slicing each layer of cake horizontally to expose the inside, which then gets covered in frosting.