Tag 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.

Majito Slush – Summer in a Glass

Punch Drinks July 12, 2026 Leave a comment
Mojito cocktail in crystal glass with crushed ice, mint leaves, lime slice, metal straw, and wooden stick labeled MOJITO
A chilled mojito cocktail garnished with fresh mint and a lime slice

Ingredients

  • 3 cups of water
  • 1 cup sugar
  • ¾ cup fresh lime juice
  • 3/4 cup light rum
  • 1/2 cup lightly packed fresh mint leaves
  • 1-1/2 cups ginger ale

 Directions

  1. Prepare this early in the day or the day before so the mixture has time to freeze.
  2. Warm 1½ quarts of water with the sugar over medium heat until the sugar dissolves, about 2 minutes. Let the mixture cool completely, about 30 minutes.
  3. Combine sugar water, lime juice, rum, and mint in a blender. Blend on high for about 20 seconds, until the mint is finely chopped.
  4. Place the mixture into a 13×9-inch (3-quart) glass baking dish. Freeze for 4 to 6 hours, stirring with a fork every 2 hours to break up any ice crystals.
  5. To serve, spoon 1/2 cup of ice mixture into each glass; pour 1/4 cup ginger ale over each. Stir. If desired, garnish with mint sprigs.

Makes 14 servings (3/4 cup each)

Tip

Omit the ginger ale and serve this traditional Cuban cocktail as a granita.

Crêpes – bite-sized joy, sweet or savory!

Dinner Ideas July 3, 2026 Leave a comment
Three crepes filled with Nutella and sliced strawberries, dusted with powdered sugar, served with whipped cream, fresh strawberries, raspberries, and a cup of coffee
Delicious crepes filled with Nutella and strawberries

Crêpes are delightful, whisper-thin pancakes that invite creativity: sweet, savory, or somewhere deliciously in between. Originating in medieval France, they’ve become a playful breakfast or brunch treat worldwide. Pile fresh berries and billowy whipped cream, spread chocolate-hazelnut for an irresistible gooey bite, or drizzle warm honey for cozy comfort. Prefer savory? Stuff a crêpe with tender chicken, buttery lobster, melty cheese, or sautéed vegetables for a hearty, flavor-packed meal. Crêpes are a blank culinary canvas—mix fillings, fold them fancy, and enjoy a fun, tasty adventure one bite at a time.

Ingredients

  • 2 large eggs
  • 1-1/4 cup of whole milk, room temperature
  • 1 cup all-purpose flour
  • 2 tablespoons of butter, melted (or 1 tablespoon cooking oil)
  • ¼ teaspoon salt

Process

  1. Whisk eggs, milk, and salt together in a large mixing bowl. Add flour and melted butter; whisk vigorously until batter is smooth and pourable. Let batter rest for at least 1 hour – up to 2 days in the refrigerator. (See Notes)
  2. Heat a lightly greased 6-inch non-stick skillet, then remove it from the heat. Spoon in 2 tablespoons of batter and tilt the skillet to spread it into a very thin crêpe.
  3. Cook until lightly browned. If you want, brown just one side or flip to brown the other side.
  4. Invert pan over a paper towel or parchment paper and remove using a spatula. Repeat with the remaining batter, greasing the skillet occasionally.
  5. The picture below shows a crepe being filled in the pan. I prefer to remove the crepe to a plate and fill it there. Crepes can be filled with fruit or savory fillings.

Notes

  • To make sweet crêpes, whisk 3 tablespoons white sugar and 1 teaspoon vanilla extract into the batter.
  • For larger crêpes, use a greased 8-inch, non-stick skillet and ¼-cup of batter per crêpe.
  • The batter needs to rest for at least one hour before cooking. Resting lets the flour absorb the liquid and the gluten relax, so the crêpes stay together and stay tender. Crêpe batter keeps in the refrigerator for up to two days, so you can make it the night before.

Savory Crepes Recipes:

Chicken or Lobster Crepes

Step-by-step process making crepes from preparing batter to serving
A visual guide showing each step to make and serve delicious crepes from batter to plated dessert.

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.

Triple Chocolate Pancakes

Dinner Ideas June 27, 2026 Leave a comment
Stack of chocolate pancakes with butter, raspberries, blueberries, and chocolate drizzle on plate

Imagine a breakfast-to-dessert treat bursting with three kinds of chocolate—gooey, indulgent, and utterly irresistible. Pair with hot fudge, tangy fresh fruit, or a creamy white chocolate yogurt sauce for playful decadence. Start by preparing a velvety batter that includes high-quality cocoa powder for depth and a hint of espresso to intensify the chocolate notes. Fold in a generous handful of chocolate chips and white chocolate chunks so they melt into gooey pockets as the pancakes cook. Stack the pancakes high, brushing each layer with a thin spread of chocolate-hazelnut spread or a smear of whipped chocolate butter for extra richness.

Top your stack with a warm chocolate ganache made from dark chocolate and cream, or a white chocolate syrup (recipe below), allow it to cascade down the sides. Garnish with a dusting of powdered sugar, shaved chocolate, or a few fresh berries to cut through the richness. Serve with a side of whipped cream or vanilla ice cream for an over-the-top experience.

Triple Chocolate Pancakes are not just a dessert for breakfast; they’re a celebration of chocolate in three complementary forms. Whether you’re hosting a brunch, treating someone special, or simply craving a luxurious morning indulgence, these pancakes deliver comfort and decadence in every forkful.

Ingredients

  • 1-1/2 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • ¼ cup sugar
  • ¾ cup milk
  • ½ cup buttermilk
  • 3 tablespoons butter, melted and cooled
  • 2 eggs, separated
  • ½ teaspoon salt
  • 3 ounces bittersweet chocolate chips
  • 3 ounces white chocolate, chopped
  • Purchased or homemade Hot Fudge sauce

Process

  1. Mix first 5 dry ingredients in a bowl, set aside
  2. In a large bowl, whisk together milk, buttermilk, egg yolks, and cooled melted butter until smooth.
  3. Add flour to the milk/buttermilk mixture and mix well
  4. Put egg whites in another bowl and beat until stiff peaks form
  5. Fold a small amount of beaten egg white into the chocolate batter, then add the remaining egg white and fold until mixed.
  6. Add the bittersweet chocolate chips and white chocolate chips to the batter
  7. Heat the skillet and spray it with cooking spray
  8. Pour about 2 tablespoons of batter onto the skillet and cook on medium-low heat until tiny bubbles appear on the top, flip and cook for one minute more.
  9. Keep cakes warm in a 250° F oven until all cakes are finished cooking.

White Chocolate Yogurt Sauce

Ingredients

  • 6 oz White Chocolate chopped
  • ¼ cup plain yogurt

Process

  1. Put the chopped white chocolate in a microwave-safe bowl and melt it, stirring every 10 seconds.
  2. When melted, remove from heat and let cool slightly, beat in the yogurt until smooth and shiny. Serve cakes with hot fudge sauce and White Chocolate Sauce. Yummy

Pistachio Marshmallow Salad

Dinner Ideas June 11, 2026 Leave a comment
Creamy green pistachio salad with mini marshmallows in a bowl on a wooden table
A bowl of creamy green pistachio salad

Think salads must always be leafy? Think again! Retro marshmallow salads bring a playful twist, swapping greens for pudding mix and fluffy marshmallows. Picture a pistachio salad bursting with pineapple chunks, crunchy pistachios, and cuddly mini marshmallows!  Perfect as a quirky side or a cheeky dessert, depending on your table. These delightful fluff salads and other vintage potluck gems are staples in the South and Midwest, but they’re fun anywhere, anytime. The idea of a sweet, creamy salad might raise an eyebrow, but one spoonful turns skeptics into fans. It’s a rare chance to enjoy marshmallows before the final course, so why not indulge? Serve it chilled, grab a fork, and join the retro revival—this luscious, nostalgic treat is here to brighten your next gathering.

Ingredients

  • 1 carton (16 ounces) Cool Whip whipped topping
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 6 to 7 drops green food coloring, optional
  • 3 cups miniature marshmallows
  • 1 can (20 ounces) pineapple tidbits (or crushed pineapple), undrained
  • 1/2 cup chopped pistachios or walnuts
  • Additional whipped topping, optional

Process

  1. In a large bowl, combine whipped topping, pudding mix, and, if desired, food coloring.
  2. Fold in the marshmallows and pineapple.
  3. Cover and refrigerate for at least 2 hours or overnight.
  4. Just before serving, top with additional whipped topping if desired, and sprinkle with nuts.

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.