Farm Fresh Peach Filling
Peaches are one of summer’s answers to quenching anyone’s appetite for something sweet and refreshing. Fuzzy on the outside, soft pale...
Rosa's Bridal Tea Party Desserts
This week I was privileged to make desserts for my Fairy God Mother. Her name is Rosa and she is a very special person. She has been a...
Chocolate Crumb Ricotta Pie - Yields: 2 - 8” Pies
We use to make this pie at the Hilton using a traditional shortbread crust. The original filling called for heavy cream, whole eggs and...
Buckwheat Linzer Cookies with Strawberry Gel*
This is the first time I am using buckwheat flour to cook with. Reading Alice Medrich’s narrative of the grain, in her book Flavor...
Ian's Challenge - December - The Dessert
The final dessert for the year is an Olive Oil Lemon Cake topped with Blueberry Compote, Whipped Cream and a sprinkle of Candied Pine...
Ian's Challenge - November - The Dessert
What we have here is a Banana Semifreddo atop Toasted Oatmeal Streusel served along side a Spiced Pineapple Sauce and a warm cup of Hot...
Ian's Challenge - October - The Dessert
This dessert entails a simple Devil’s Food cupcake topped with a White Chocolate Ganache flavored with a touch pumpkin pie spice and...
Ian's Challenge - September's Dessert
This month's dessert is a duo of Coffee Panna Cotta topped with Chocolate Sauce and Whipped Cream served along side a Brandied Fig Tart....
My take on a Little Debbie Caramel Bar
This dessert was created for The Baker's Challenge, a facebook This weeks challenge was submitted by Avalon Yarnes: our own takes on...
Ian's Challenge - August's Dessert - Red Yellow Blue
This month's dessert consists of the following. Watermelon Agar, Lemon Bar Cookie, Vegan - Coconut Blueberry Ice Cream, and Black Currant...
