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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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Lemon Shaker Tart

I’d never go so far as to say I have a specialty, but I will say that this lemon tart is my favorite dessert in the world to make, bake, and eat.

Pistachio-Plum Crisp

Use cinnamon in place of the cardamom. Go ahead, make this your own. Be free—express yourself!

Rhubarb-Almond Galette

When baked in a galette, rhubarb maintain their lovely shape, showing off that vibrant pink color for all to admire, no longer hiding behind seedy raspberries or just-in-season strawberries.

Everyone’s Favorite Celebration Cake

It’s a holiday cake, a baby shower cake, a wedding cake, and a just-because cake.

Caramelized Honey with Figs and Ice Cream

Caramelized honey is like taking regular honey up to eleven. It’s Honey, Part 2. It’s “Honey, Now with 90 Percent More Honey.”

Honey-Yogurt Pound Cake with Raspberries

When traveling, the type of dessert must be thoroughly considered, and I can tell you that this cake was born to travel.

Cocoa Banana Bread

I wouldn’t be able to get away with saying “There’s banana in it, so it’s basically breakfast!” because no, this is not breakfast.

Chocolate-Tahini Tart with Crunchy Salt

This tart, while decidedly more refined than anything that comes out of a shiny orange wrapper, satisfies me in a similar fashion.

Frozen Blackberries and Labne with Honey

Semifreddo-like in nature, this tangy frozen yogurt of sorts has the creaminess of ice cream and, like picking up a pint of Baskin-Robbins, requires no equipment.

Sorbet in Grapefruit Cups

I was so wildly impressed with this dessert that it truly rocked my world when I started to hear from other members of the family that “Grandma wasn’t a great cook.” Not a great cook? Hello! Have you even had those orange cups?

Crispy Chocolate Cake With Hazelnut & Sour Cream

Yes, this cake is gluten-free, but not by design, which is to say I would never call this a gluten-free cake, lest the gluten lovers feel like they are missing out on something potentially better (there isn’t).

Blueberry Olive Oil Cake

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