Dessert

Crisp Peach Cobbler

This is the BEST peach cobbler recipe!!! It’s a twist on a traditional Peach Cobbler with fresh juicy peaches topped with a sugary-crisp biscuit topping. Make it year round with fresh, frozen, canned peaches. Serve Crisp Peach Cobbler with a few scoops of vanilla bean ice cream for the perfect dessert. WHAT IS A COBBLER? …

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Key Lime Parfaits

Key Limes are smaller, rounder, and have a unique sweet-tart flavor that make these parfaits so special. If you can’t find the little Key Limes, use the larger Persian Limes and you can easily make these parfaits in any size serving glass. Key Lime Parfaits just might become your new favorite lime dessert! If you …

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Cherry Almond Cake

Cherry Almond Cake is the most tender almond cake bursting with plump fresh cherries and hints of almond, vanilla, and lemon. The crumb is absolutely perfect in each bite! Try this recipe with other stone fruits, such as peaches, apricots, or plums. This is one of my favorite cakes of all time! Fresh cherries and …

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Cherry Almond Streusel Bars

These bars have a homemade fresh cherry filling between an almond shortbread cookie crust and a crumbly almond streusel topping. Use fresh seasonal sweet cherries or frozen whole cherries to make this delicious dessert year round. My Cherry Almond Streusel Bars are bursting with cherry-almond flavor! The addition of almond paste in the almond shortbread …

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Cherry Clafoutis

A rustic French dessert made with fresh cherries nestled in a custardy baked flan. Impress your family and friends with this surprisingly easy and delicious dish. It’s only a few baking ingredients! WHAT IS CHERRY CLAFOUTI? Clafoutis, pronounced klah-foo-TEE, is one of those fancy sounding French words. Don’t be intimidated because it’s really easy to …

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Lemon Bars

A buttery shortbread crust topped with a luscious baked lemon curd layer and dusted with powdered sugar. You won’t believe how they taste like sunshine! When I worked as a Pastry Chef this was one of my secret recipes. At that time, I regret now that I refused to share the recipe with anyone. I …

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