Desserts

A slice of sweetness can make strong memories.  These Mississippi Mud bars bring together some flavors of Easters past: pecan-studded Goldbrick eggs, fluffy marshmallow insides of filled bunnies, the chocolate coating on– almost everything.   Somewhat like brownies topped with marshmallows and then a rich chocolate–Read more

Pears have a standing gig in our winter fruit bowl.  We eat them on yogurt, with cereal, in salads, and with cheese and nuts after dinner. And we love them in fruit desserts, too.  I’ve written about the magical pear tart we like to treat–Read more

I know that Halloween is around the corner, and I should be carving pumpkins. But I decided to carve and stuff apples instead. Baking apples, scented with cinnamon and packed with a mixture of pecans and dried fruit, says that happy fall days are here.–Read more

This summer I’ve discovered Italian prune plums. A few weeks ago a merchant at our farmers’ market recommended them to me for jam making. Their purple skins hide a greenish yellow interior, creating a rather mundane appearance when raw. And I know– their name is–Read more

Colorado summers are made sweeter with Palisade peaches that are grown and  harvested in the western part of our state. Farmers markets, grocery stores, and even street corner vendors have piles of these fruit jewels for sale.  We’ve baked fruit crisps and made ice cream–Read more

The day that my bag of shelled pistachios met a pile of bittersweet chocolate was a very good one.  I was looking for a dessert to cap off a spring dinner out on the deck, and this pistachio and chocolate tart answered my call. As–Read more