Yes my friends, it’s time for blackberries! The season is here, the berries are ripe and ready for picking.
Blackberries grow wild here along the American River, and pretty much around all of the creeks and streams in California. Heck, they even grow wild in empty lots and neglected back yards in San Francisco.
Some friends and I went berry picking at the river this week and brought home a couple pounds of fresh, ripe, juicy berries, perfect for a pie.
And a perfect pie it is, or was. It didn’t last long.
I am such a sucker for a fresh peach. Normally, I’d advocate eating one right over the sink to catch the drips—unless you’d rather be messy and get it all over your face (your call!).
According to my farmer friend Ben Scholl, whose peaches I so adore, those are called “sink peaches.” Aptly named.
Warm weather conjures images of nights spent outdoors, sitting around a campfire surrounded by friends. And with that image usually comes s’mores.
The combination of graham crackers, chocolate, and gooey marshmallows is a classic summertime treat for a reason. With this recipe, we have transformed the dessert into pie form, ideal for serving a crowd of people a summer dinner party or as part of a BBQ dessert spread.
Chocolate and peanut butter are a definite contender for best dessert duo. Personally, my love for the pairing has a lot to do with the irresistible combination of sweet and salty.
These rich, chocolatey brownies with enticing swirls of peanut butter throughout send my taste buds into a tizzy with every bite. (And it doesn’t hurt that they’re so visually appealing.)
I have a soft spot in my heart for dairy-free ice cream—and not because I can’t have dairy. My family and I eat our fair share of cheese, sour cream, and yes, real ice cream, too.
But I actually prefer ice cream made with coconut milk over ice cream made with eggs and dairy any day of the week. I love the flavor and natural sweetness of coconut milk, and think it really shines when made into ice cream.
If you’ve never made dairy-free ice cream before, you’re in for a treat: it doesn’t require much in the way of fancy ingredients.
Have you ever had a brookie? It’s a tempting combination of chewy chocolate chip cookies and fudge brownies!
Rhubarb season is here, and I’m excited to make anything and everything with it!
For most folks, strawberry rhubarb pie is the immediate go-to dessert. Although I adore that classic pie, making a crisp is not only significantly easier, but it allows you to serve it to a larger group of people—everyone can scoop out as much as they want!
Bundt cakes like this Lemon Poppy Seed Cake are one of my favorite types of cake to make—they manage to be both a simple homey dessert and a showstopper. There really is nothing better for a home baker!
What is better than chocolate pudding? Chocolate pudding pie, of course!
Don’t get me wrong, I love cake, but at the end of the day, the pies have it. Give me some fruit in a crust and you will be my BFF. But sometimes you just need chocolate.
Growing up, my mom always made her famous chocolate potato cake for each of our birthdays. I know, I know: it sounds very odd, but the truth is you never actually tasted the potato and it really just ensured that the batter was super moist, which I probably never appreciated as a kid but certainly do now.
These days when birthdays arise in our household, I’ve found my own tricks to achieve a really moist, super chocolatey cake and cupcakes. This recipe uses one of our son’s favorite foods: bananas.
At first glance, creme brulee seems simple: It has a short ingredient list and can be made in a few steps.
Beneath the surface, however, there’s a lot happening! Understanding the techniques needed to create creme brulee will help make your next batch a success.
Yes folks, it’s here! The homemade pudding from scratch that takes only a few minutes of your time and without a single scorched pot!
You will either love me or hate me for this. It’s that easy.
This berry and banana terrine is one of my favorite summer desserts. It’s so pretty!
It’s packed with potpourri of berries, speckled with banana slices, and held together with a grape-juice based gelatin.
Think Jello, but a grown-up, sophisticated version, with all natural ingredients and much less sugar.
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When blueberries are in season, what better to do with them (other than eating them straight from the basket) than make blueberry pie?
Blueberries have been found to be a “superfood”, so good for you that you should go out of your way to eat them. (As if we need a reason, right?)
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