Category Archives: Dessert

Fruit Tart

Dessert July 14, 2026 Comments: 2
fruit pizza with strawberries, kiwi slices, blueberries, blackberries, raspberries, grapes, and mandarin orange segments on creamy base
A vibrant fruit pizza topped with assorted fresh berries and kiwi on a wooden board

Perfect for summer get-togethers, this dazzling fruit pizza steals the show and won’t stress you out in the kitchen. Pick fruits that slice and bite easily—think juicy but not soggy—and choose varieties that stay bright instead of browning. Mix colors and shapes for a playful, eye-catching layout: berries, sliced peaches, kiwi, strawberries, bananas, mandarin segments and a dollop of passion fruit all work wonders. Gently press each piece into the cream cheese layer so it stays put while you admire your masterpiece. The mix of textures and flavors keeps every bite exciting, from the creamy base to the burst of fresh fruit. For the best crunch and visual pop, assemble the fruit pizza the same day you serve it. Invite friends, let everyone grab a slice, and watch the compliments roll in—this is one dessert that looks as fun as it tastes!

Ingredients

  • 1 package (18oz) refrigerated sugar cookie dough
  • ½ cup granulated sugar
  • 1 egg
  • 1 8-oz package of cream cheese
  • ¼ cup of sour cream
  • 1-1/2 teaspoons of pure vanilla extract

For Glaze

  • 1 cup of clear fruit juice such as apple or white grape juice
  • ¾ cup granulated sugar
  • 2 ½ teaspoons cornstarch
  • 1 teaspoon lemon juice

Process

  1. Preheat oven to 350°F
  2. Unroll the refrigerated sugar cookie dough.
  3. Begin flattening out the dough onto a 12” pizza pan, or 9″ x 13″ baking pan with raised edges.
  4. Work the dough until it is spread out to the outer edges of the pan.
  5. Bake until lightly brown, about 12 – 15 minutes.
  6. Remove from oven, allow it to cool completely

Filling

  1. With an electric mixer, in a medium bowl combine sugar and egg, beat until sugar is dissolved.
  2. Add cream cheese, sour cream and vanilla, beat until creamy. Add more sour cream if filling is too stiff to spread.
  3. Spread filling on cookie crust.
  4. Start in the center of the pizza and arrange the fruit outward in a circle or create any pattern you like.

Glaze

  1. In a small saucepan over medium heat, add fruit juice, sugar, cornstarch, and lemon juice. Bring to a boil, then cook, stirring constantly, until glaze is thick (should stick to back of a spoon), about 5 to 7 minutes.
  2. Remove saucepan from heat and allow glaze to cool while assembling fruit pizza.
  3. Pour fruit juice glaze on top of fruit pizza, making sure to cover all of fruit
  4. Refrigerate glazed fruit pizza for at least 1 hour before slicing.

Raspberry Tiramisu

Dessert, Dinner Ideas June 29, 2026 Leave a comment
Slice of tiramisu with raspberries and mint on plate with fork
A slice of raspberry tiramisu topped with fresh raspberries and mint leaves.

Raspberry tiramisu offers a bright, fruity twist on the classic Italian dessert. Layers of espresso-soaked ladyfingers are replaced or complemented by raspberry syrup and fresh berries, while mascarpone remains lusciously creamy. The result is light, tangy, and elegantly sweet—a perfect finish to a celebratory meal or a special occasion dessert to share with loved ones.

Ingredients

  • 1 cup of seedless raspberry jam
  • 6 tablespoons orange liqueur (recommended: Grand Marnier)
  • 1 pound mascarpone cheese, at room temperature
  • 1 cup of heavy whipping cream
  • 1/4 cup of sugar
  • 1 teaspoon pure vanilla extract
  • 28 soft ladyfingers or 2 12-ounce pound cakes, cut into 3″ x 1″ x 1″ x 1/2-inch thick pieces
  • 3 pints of fresh raspberries (about 3 3/4 cups total)
  • Confectioners’ sugar, for serving

Process

  1. Whisk the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
  2. Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend.
  3. Beat heavy whipping cream with sugar and vanilla using an electric mixer until soft peaks form. Use a large bowl and stop when peaks hold.
  4. Gently stir 1/4 of the whipped cream into the mascarpone using a large rubber spatula to loosen the mixture. Then fold in the remaining whipped cream until the filling is smooth and even.
  5. Line the bottom of a 13 x 9 x 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers.
  6. Layer the dessert by spreading half the jam over the ladyfingers. Spoon half the mascarpone mixture on top, then add half the raspberries. Repeat the same sequence with the remaining ladyfingers, jam, mascarpone, and raspberries until assembled.
  7. Cover and refrigerate for at least 3 hours or overnight.
  8. Dust with the confectioners’ sugar and serve.

Ambrosia Fruit Salad

Dessert, Fun Stuff, Salads, Side June 2, 2026 Leave a comment
Place ambrosia in simple neutral kitchen setting

Dive into a playful summer salad pitch! This Ambrosia remix swaps sour cream for tangy Greek yogurt, then tosses in strawberries and blueberries for bright color and punchy texture. Try colored mini-marshmallows or toasted coconut for whimsy, or a splash of citrus to brighten flavors—happy experimenting!

Ingredients

  • 2 cans of pineapple tidbits
  • 2 cans of mandarin oranges
  • 1/2 cup of blueberries
  • 1 cup of sliced strawberries
  • 1 12-ounce container of Cool Whip (or fresh vanilla bean whipped cream)
  • 1 8-ounce container plain or vanilla Greek yogurt
  • 1 bag of mini marshmallows, either plain or colored
  • ½ bag of coconut

Process

  1. Mix all ingredients together and refrigerate for at least 2 hours to let the flavors blend.

Crumb Toppings for your Baked Goods

Bread, Dessert, Fun Stuff May 21, 2026 Leave a comment
Nine different homemade mini fruit pies with various toppings on a wooden board
a variety of crumb toppings for desserts

Imagine a tasty treat called a crumble, also known as a brown betty. It comes from Britain and is now enjoyed worldwide. This dish can be sweet or savory, but the sweet version is most popular. Its history dates back to American cuisine during European colonization. The magic happens when it’s baked until the topping becomes crispy. It is often served warm with cooked fruit, custard, cream, or ice cream, making it a perfect cozy dessert. I enjoy trying different toppings, like toasted coconut, chocolate chips, or raw coconut, to add extra flavor. Whether you want a comforting dessert or a savory snack, crumble toppings are a fun way to improve your recipes. I’ve collected creative topping ideas to inspire your cooking. Get ready to enjoy a crispy, delicious treat that is both nostalgic and exciting—happy baking!

#1 BASIC CRUMB TOPPING

Ingredients

  • 1 1/2 cups of all-purpose flour
  • 3/4 cup light-brown sugar
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 1/2 sticks chilled butter, cut into pieces

Directions

  1. In a bowl, mix flour, light-brown sugar, granulated sugar, salt, and cinnamon.
  2. Cut chilled butter into pieces.
  3. Use a pastry cutter or fork to mix the butter into the sugar until it forms large crumbs.
  4. Refrigerate until ready to use.

#2 FRENCH CRUMB TOPPING:

Ingredients

  • 1/3 cups of chilled butter
  • 1/3 cups of brown sugar
  • 3/4 cups of all-purpose flour
  • 1/2 cup of chopped nuts

Directions

  1. Mix sugar, flour, and nuts together.
  2. Cut in butter with a fork or pastry cutter until blended.
  3. Refrigerate until ready to use.


#3 WALNUT CRUMB TOPPING:

Ingredients

  • 1/2 cup all-purpose flour
  • 3/4 cup walnuts, chopped
  • 1/4 cup packed dark brown sugar
  • 1/4 teaspoon sea salt  
  • 4 tablespoons unsalted butter, at room temperature

Directions

  1. In a medium bowl, stir together flour, walnuts, brown sugar, and salt.
  2. Cut in butter with a fork or pastry cutter until blended.
  3. Refrigerate until ready to use.

#4 OAT CRUMBLE

Ingredients

  • 1 1/2 cups old-fashioned rolled oats
  • 3/4 cup pecans or almonds, chopped
  • 1/2 cup brown sugar
  • 1/3 cup whole-wheat flour or all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 5 tablespoons canola oil

Directions

  1. Mix dry ingredients together, then stir in canola oil.
  2. Mix with a spoon until the mixture resembles coarse crumbs.
  3. Refrigerate until ready to use.

#5 BAKED CRUMB TOPPING

Ingredients

  • ½ cup Brown sugar
  • ½ cup flour
  • ¼ cup chilled butter
  • ¼ cup of nuts, coconut, flaxseed, or sunflower seeds (all optional but make great texture)

Directions

  1. Preheat oven to 350°F. degrees
  2. Mix ingredients together; it should stick together and form crumbs.
  3. Spread the mixture onto a baking sheet lined with parchment paper.
  4. Bake for 20 minutes.
  5. Crumble any pieces that are clumped together and put the crumbs on everything in sight!

Cook’s Notes:

Add any of the following ingredients to your crumb toppings for extra flavor or texture.

  • Nuts
  • Coconut
  • Flax seed
  • Sunflower seeds
  • Cinnamon
  • Cardamom
  • Toffee
  • Chocolate chips
  • Peanut butter chips
  • Cream cheese chunks
  • Shredded cheddar cheese (great on apple anything)
  • M & M’s
  • Drizzle your crumb topping with caramel sauce, and sprinkle lightly with sea salt.

The sky is the limit where your dessert is concerned.

Mini Fresh Berry Bread Puddings

Bread, Breakfast, Dessert, Fun Stuff, Side May 18, 2026 Leave a comment
Four square desserts with mixed berries and berry sauce on a round gray plate with a spoon
Fresh Berry Bread Puddings

Imagine a dessert that’s as fun to make as it is delicious to eat—welcome to the world of bread pudding! This treat has a rich history, dating back centuries when clever cooks needed to rescue stale bread from the trash. Instead of wasting it, they turned it into hearty, flavorful dishes, both savory and sweet. Today, bread pudding has evolved into a luxurious delight, often made with fancy breads like brioche and infused with indulgent ingredients such as vanilla beans, bourbon, Gruyère cheese, or crunchy pecans. It’s a versatile dessert that can be dressed up with luscious sauces or fresh fruit, making every bite a delightful experience. Whether you’re reminiscing about childhood or impressing guests with a gourmet twist, bread pudding offers a perfect blend of history, comfort, and elegance. So, gather your ingredients and get ready to create a fun, flavorful masterpiece that celebrates both tradition and decadence.

Makes 6

Ingredients

  • 5 cups of mixed fresh berries, such as blackberries, blueberries, and raspberries (about 3 pints)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons of water
  • 1 vanilla bean split lengthwise
  • 1/2 cup of sugar
  • Pinch of salt
  • 18 thin slices of white sandwich bread (Challah bread can be used; roll out a slice to make thin)

Directions

  1. In a saucepan, cook berries, water, and lemon juice over medium heat until berries release their juices but still hold their shape, about 2 minutes. Slice a vanilla pod down the center and scrape the beans; add the beans to the berry mixture. Stir in sugar and salt; cook until the sugar is dissolved, 3 to 5 minutes. Strain the sauce into a bowl through a sieve or colander; do not discard the berries. Set both aside to cool.
  2. Take a piece of plastic wrap that is 6 inches longer than the cupcake tin. Press it into the cups of the tin. Alternatively, place another muffin tin on top of the plastic wrap to help press it into the cups.
  3. Using a 2-3/4-inch cookie cutter, cut six rounds from the bread slices and set one round in the bottom of each muffing tin.
  4. Using a smaller 2-1/4-inch cookie cutter, cut twelve rounds from the bread and set aside.
  5. Pour 1 tablespoon of sauce into each cup; add 1 tablespoon of reserved cooked berries. Top with smaller bread rounds; add another tablespoon each of sauce and berries. Make another layer of bread, sauce, and berries; top with remaining bread rounds. Press down firmly with the bottom of a glass.
  1. Cover the puddings with plastic wrap. Place a baking sheet on top and add a heavy skillet to weigh it down. Keep it in the refrigerator for at least 4 hours.
  2. To serve, pull up the plastic wrap, and gently unmold each pudding onto plates; drizzle with leftover sauce.

Cook’s Note

Using a cupcake tin lined with plastic wrap makes it easy to form, transport, and unmold the chilled puddings. Spray the tins with cooking spray to help the plastic wrap stay in place.

Classic Strawberry Shortcake

Breakfast, Dessert, Fun Stuff May 17, 2026 Leave a comment
Fresh strawberry shortcakes topped with whipped cream and mint leaves on a wooden board
Delicious fresh strawberry shortcakes topped with whipped cream and mint leaves.

This refreshing old-fashioned recipe for Strawberry Shortcakes is a delightful dessert that combines the sweetness of ripe strawberries with the light, fluffy texture of freshly baked shortcakes. This classic treat is perfect for summer gatherings, picnics, or any occasion where a cool, fruity dessert is desired. The key to a perfect strawberry shortcake lies in selecting fresh, juicy strawberries, which are sliced and often lightly sweetened to enhance their natural flavor. The shortcakes themselves are made from tender biscuit-like dough, baked until golden, then split open to hold the luscious strawberries and whipped cream. For an added touch of freshness, some recipes incorporate a hint of lemon zest or a splash of vanilla into the shortcake batter. This dessert is not only visually appealing with its vibrant red strawberries and fluffy layers but also offers a harmonious balance of sweetness and acidity.

Ingredients

Filling

  • 6 cups of fresh strawberries, sliced
  • ½ cup sugar
  • 1 teaspoon vanilla extract

Whipped Cream

  • 1 cup heavy whipping cream
  • ¼  cup of powdered sugar
  • 1 teaspoon of vanilla extract

Biscuits

  • 2-3/4 cups of all-purpose flour
  • ¼ cup sugar
  • 4 teaspoons baking powder
  • 3/4 cup of cold butter, cut up
  • 2 large eggs, lightly beaten
  • 1 (8-oz.) container of sour cream
  • 1 teaspoon vanilla extract

Preparation

  1.  Combine strawberries, 1/2 cup sugar, and vanilla extract. Cover and chill in the refrigerator for about 2 hours.
  2.  Beat whipped cream at medium-high speed with an electric mixer until foamy.
  3. Gradually add powdered sugar and vanilla, beating until stiff peaks form. Note: do not overbeat or the whipped cream will become butter! Cover and chill in the refrigerator until ready to use.

Biscuits

  1. Preheat oven to 450°F.
  2. Line a baking sheet with raised edges with parchment paper.
  3. Combine flour, sugar, and baking powder in a large bowl;
  4. Cut butter into the flour mixture with a pastry blender or two forks until crumbly.
  5. In a separate bowl, whisk together eggs, sour cream, and vanilla until blended
  6. Add to flour mixture, stirring just until dry ingredients are moistened.
  7. Drop dough into 10 mounds on an ungreased baking sheet; flatten each mound with the back of a spoon until about ¾ inch thick.
  8. Bake for 10 – 12 minutes until golden.

Presentation

  1. Cool on a wire rack for about 10 minutes. Cut shortcakes in half horizontally. Spoon half of the berries and whipped cream over the bottom layers.
  2. Replace the top layers and cover with the remaining strawberries and whipped cream.

Sour Cream Pound Cake

Dessert May 14, 2026 Leave a comment
Freshly baked bundt cake in a metal pan with a slice on a plate nearby
Glazed Sour Cream Pound Cake served with lemon curd

This is a dense pound cake crafted with a rich blend of ingredients. This variation incorporates sour cream and beaten egg whites, which contribute to its moistness and subtle tanginess, enhancing the overall taste experience. The use of sour cream not only adds a creamy richness but also helps in tenderizing the crumb, resulting in a dense yet soft texture that melts in the mouth. Beaten egg whites, on the other hand, introduce air into the batter, providing structure and stability without compromising the cake’s substantial density. This combination ensures the cake remains moist and flavorful, with a fine crumb that is ideal for pairing with fresh fruits, whipped cream, or a dusting of powdered sugar.

Ingredients

  • ½ pound of butter (2 sticks)
  • 3 cups granulated sugar
  • 1 cup sour cream
  • 6 large eggs – separated
  • 3 cups of all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • ½ teaspoon almond or coconut extract

Process

  1. Preheat oven to 300°F.
  2. Grease and flour a 9- or 10-inch tube pan.
  3. Separate the egg yolks from the whites and put the whites aside.
  4. In a mixer bowl, cream the sugar and butter until fluffy and white.
  5. Add egg yolks, one at a time, beating well after each addition.
  6. Add sour cream, mix thoroughly.
  7. Add flavorings.
  8. The flour is added in two parts: add the first cup to this sour cream mixture.  (The remaining amount with the baking soda and salt is added later).
  9. In a clean bowl, beat egg whites until stiff peaks form (do not over-beat).
  10. Fold egg whites into the sour cream mixture.
  11. Lastly, stir in remaining dry ingredients (flour, baking soda, salt).
  12. Turn into a greased tube pan.
  13. Bake 1 to 1-1/2 hours (or more) until a pick inserted comes out clean.

Cream Puffs with Mascarpone Whipped Cream Filling

Dessert May 9, 2026 Leave a comment
Tray of small cream puffs filled with cream, topped with powdered sugar, raspberries, blueberries, and mint leaves
A tray of cream puffs dusted with powdered sugar, fresh raspberries, blueberries, and mint leaves

Old-fashioned cream puffs are a timeless dessert that evokes a sense of nostalgia and elegance. These delicate pastries are made from choux pastry, which is baked to achieve a light, airy, and crisp exterior. For Mother’s Day, cream puffs are an ideal choice for a light and airy dessert that can be both elegant and satisfying. Their fluffy interior and this creamy Mascarpone cheese whipped cream filling make them a perfect treat to celebrate the special occasion without feeling overly heavy. Additionally, cream puffs can be customized with various fillings and toppings, such as chocolate glaze, powdered sugar, or fresh berries.

Ingredients

Pastry

  • 1 cup of water
  • 1/2 cup of butter (4 ounces)
  •  1 cup of all-purpose flour
  •  1/4 teaspoon salt
  •  4 large eggs

Process

  1. Preheat the oven to 400°F.
  2. In a small bowl, whisk together the flour and salt; set aside.
  3. In a medium-sized saucepan, bring 1 cup of water to a boil.
  4. Add the butter. 
  5. When the butter has melted, add the flour mixture all at once and stir vigorously. 
  6. Continue stirring until the mixture forms a ball that doesn’t separate.
  7. Remove from the heat and cool slightly (about 1 minute).  Add the eggs, one at a time, beating after each one until the dough is smooth.
  8. Place spoonfuls of dough, about 2 inches apart, onto a baking sheet lined with parchment paper. Alternatively, put the batter into a pastry bag fitted with a round tip and pipe circles approximately 2 inches wide and 1 inch apart onto the baking sheet.
  9. Bake the puffs for about until they are golden brown and puffy, about 25 to 30 minutes.
  10. If the puffs are mini-sized, bake for about 17 to 20 minutes. 
  11. Remove the cream puffs from the oven and cool on a cooling rack.

Mascarpone Cheese Filling

  • 2/3 cup mascarpone cheese
  • 2/3 cup heavy whipping cream
  • 5 tablespoons powdered sugar
  • 2 teaspoons pure vanilla

Process

  1. In a chilled bowl, beat the Mascarpone cheese and vanilla until creamy.
  2. Add the heavy whipping cream, and beat until thick.
  3. Gradually add the powdered sugar, mix until fully incorporated.
  4. Beat mixture on high speed until thick and fluffy.
  5. Cut cooled puffs in half, and set the top half of the puff aside.
  6. Fill the bottom halves of the puffs with the cream mixture, then replace the tops.
  7. Drizzle with melted bittersweet chocolate or dust with powdered sugar.
  8. Store in the refrigerator until ready to serve.

Angel Food Summer Fruit Cake

Dessert May 7, 2026 Comments: 2
Layered vanilla cake with white frosting, strawberries, and blueberries on top
A beautifully decorated layered cake filled with strawberries and cream.

Experience the light and airy delight of our Angel Food Summer Fruit Cake, expertly layered with fresh seasonal fruit and luscious filling. This elegant dessert combines the fluffy texture of angel food cake with vibrant fruit toppings and a smooth filling, making it a perfect centerpiece for summer gatherings or a special treat. Its delicate sweetness and refreshing flavors are sure to please every palate.

Ingredients

  • 1 Angel Food Cake
  • 2 pints of fresh strawberries (see note below)
  • 1 Large container of Cool Whip
  • 1 regular-size box of instant vanilla pudding
  • 1 stick of butter (soft)
  • 2 cups of powdered sugar

Cake Filling

  1. In a mixer bowl, add 1 cup of milk to 1 regular-size box of instant vanilla pudding – beat for 2 minutes.
  2. Add half of the container of Cool Whip, blend the pudding mix and Cool Whip with a spoon, and refrigerate until ready to assemble the cake.
  3. Refrigerate the remaining Cool Whip to use for frosting.

Process

  1. Prepare cake according to box directions, cool completely.
  2. Slice the cooled cake into 2 layers.
  3. Slice strawberries into thin pieces.
  4. Spread half of the pudding filling onto the bottom layer.
  5. Spread sliced strawberries on top of the filling.
  6. Cover with the first layer of cake.
  7. Repeat the filling and strawberry layers, then place the top cake layer on and press gently to set.

Frosting

  1. Beat the butter until it becomes smooth and creamy.
  2. Add powdered sugar and mix until combined.
  3. Fold in the remaining half of the container of Cool Whip.
  4. Frost the sides of the cake and then the top. Decorate with sliced fruit.
  5. Keep cake refrigerated until ready to serve.

Note

You can use any fruit for this cake. The original recipe used canned mandarin oranges, sliced lengthwise.

  • Mandarin oranges (canned), sliced lengthwise
  • Strawberries
  • Blueberries
  • Blackberries
  • Any mix of the above

Bourbon Peach Cobbler

Dessert, Fun Stuff May 2, 2026 Leave a comment

Baking dish with steaming peach cobbler and golden crust
A warm bourbon peach cobbler straight from the oven, ready to serve

Two of my favorite things, peaches and bourbon, are together in this wonderful recipe.  Peaches will be in season in a couple of months, and I look forward to enjoying them in my cereal, pies, and this cobbler.  Bourbon is in season all the time. What does good Bourbon taste like?  Flavor descriptors such as toffee, pralines, vanilla, and dried fruit describe the initial rush of flavors in a good, well-aged Bourbon. The charred oak barrels give Bourbon a distinctive, spicy, oak-firmness unique to American whiskeys. All this wonderful flavor in a sweet cobbler, who could ask for more? 

Note: While fresh peaches are always preferred, canned or frozen will work just as well.

CRUMBLE TOPPING

  • 4 tablespoons of butter
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1 pinch fine sea salt
  • 1 dash black pepper
  • 2 teaspoons of ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 lemon (zest and set aside)
  • 1/2 cup of brown sugar
  • 1 tablespoon extra virgin olive oil

Directions for Crumb Topping

  1. Mix the crumb topping ingredients in a bowl with a fork or pastry cutter until the butter chunks are evenly incorporated into the dry ingredients. Refrigerate until ready to bake.

PEACH FILLING

  • 5 Large peaches, pitted and sliced
  • 1-1/2 Tablespoon of pure Maple Syrup
  • 1/2 lemon – juiced
  • 1/3 cup of dark brown sugar
  • 3 tablespoons butter (room temperature)
  • 2 tablespoons of olive oil
  • 3 teaspoons of ground cinnamon
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon sea salt or kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 1 ounce of fine bourbon

Process

Preheat oven to 375°F.

1.     In a bowl, combine peaches with the remaining ingredients and mix well.

2.     Layer in a pie plate.

3.     Cover with crumb topping.

4.     Bake for 30 – 40 minutes or until bubbly.

5.     Serve with vanilla bean ice cream and enjoy!