I remember as a child thinking a chocolate mousse was an animal!! As you know, it’s not, but a decadent and delicious classic dessert is a favorite of children and adults alike. This is perfect for entertaining, since it can be made in advance. The dark chocolate mousse is creamy, with just a hint of orange Cointreau. It’s simply sublime. I love the combination of orange, that fresh pop of citrus, which compliments the richness of the chocolate so perfectly. It’s one of my favorite combinations!

These cute little meringues add the perfect crunch to any dessert, or they are just heavenly on their own. I bet you can’t eat just one! For February, we colored the meringues pink for a festive little way to end this romantic meal.

This incredibly delicious cookie has no pork or salami in it, but get it’s name for its shape, which looks jut like a salami. Here is my version: chocolate studded with tea biscuits, almonds, and pistachios. It’s not too sweet and the nuts and cookies give it an irresistible crunch that will have you asking for a second slice to!

I just love the cool, refreshing taste of peppermint. It one of my favorite holiday flavors. Any time I can work it into a holiday dessert, I am so excited. This is my Mom’s classic cheesecake recipe that we have decked out for the holidays. We started with a chocolate cookie crust, a creamy cheesy filling that we infuse with peppermint extract to give it a slight peppermint kick. Topped with crushed candy canes, we add a final crunchy peppermint note and a nostalgic splash of red and white, which makes this cake so Christmassy!

This shortcake is kind of a cousin to a biscuit and a scone. The “short” is in reference to the flatness, or shortness in height, and that it is crispier than a biscuit and not as crumbly as a scone due to all the gorgeous butter and cream! They come together quickly in one bowl, then are cut into circles. I top them with Swedish pearl sugar before baking. It makes them look very elegant and the sugar doesn’t melt in the oven, but instead leaves a beautiful coating on top. We then fill the cakes with raspberries and peaches that have been soaked in Amaretto liqueur, finished with a dollop of sweetened whipped cream, sending it over the moon. It’s an absolutely fabulous way to end your summer meal.

Semifredo in Italian means “half frozen” or “half soft.” This is the sublimely delicious dessert is the perfect ode to summer. Once prepared, you pop in your freezer to freeze; then, it’s ready to serve, waiting for you to slice it and top it with some shaved chocolate. It’s elegant and whimsical at the same time. I jokingly think the clouds in heaven must taste like this. Here’s to hoping all your outdoor entertaining is a slice of heaven!

Carrot cake is a classic. This is my take on my Mom’s recipe. The carrot cake batter is not light and fluffy, its more dense like a muffin batter. So I’ve added yogurt and I love the traditional addition of crushed pineapple to add flavor and help keep it moist. The cake is studded with roasted pecans and then covered in a decadent cream cheese icing. Just a slice of heaven. A perfect way to end a delicious spring meal.

I call this cake a grownup cake. Not because it is not fun and childlike, but because the flavors are a little bit more subtle and mature like a grown up. HA!! No, seriously, this is a knock out cake! It’s dense, with just a hint of sweetness to it. The flavor of orange comes shining through, especially when it’s served with some beautifully sliced oranges that we toss with a little Cointreau, just to make the cake extra orangey. It is the perfect way to end a meal, but is also a way to start your day accompanied with a cup of coffee or as an afternoon pick-me-up with tea. No matter which way you slice it, this is a cake to add to your baking repertoire.

There is no better way to end your celebration than this densely chocolatey, gooey pudding. Serve it warm dusted with confectioners sugar it’s an absolutely a chocolate lover’s delight. As my children will attest to, if there is any leftover it makes for an excellent breakfast the next day! ?As they say in New Orleans, “laissez le bon temps rouler.” Let the good times roll! Here’s to celebrating all season long.

This is my spin on a classic English holiday dessert. We combine amaretto, almonds, and pears, and serve them in adorable little mason jars to resemble little presents, the perfect way to end your festive feast!

Have you noticed everywhere you look there’s pumpkin? Pumpkin muffins, pumpkin lattes–pumpkin spice everything! So, we’re joining the bandwagon and making our version of pumpkin spiced crème brûlée. To me, this is the best of the pumpkin pie–that classic pumpkin spice filling made into a custard and then sprinkled with sugar and toasted to make that hard candy crust. I know it’s crazy, but this desert seems so light and totally decadent at the same time! It’s an absolutely heavenly way to end a beautiful Thanksgiving meal.

These little gems come from the Piedmont region of Italy, and translates to “lady’s kisses.” The Nutella sandwiched between little hazelnut shortbread just melts in your mouth, and is a delicious end to a party. Put a few aside to pair with your morning coffee!

Whether you spell it with an “s” or not, this simple, elegant, and versatile dessert with a basic batter that, when cooked, turns into a creamy, dense, flan-like custard. The choices of fruits are as varied as the seasons. Out of the oven, the top is puffy and brown. When served warm, dusted with powdered sugar, it is sure to soften the blow of summer ending.

A galette is a French term for a free-form dessert in which the pastry is rolled out into a large circle, then it is topped with fruits, and the edges of the pastry are gathered around the fruit giving it an elegant, but rustic appearance, making each galette unique and special, The Italian’s call this dessert a crostata. The pastry is foolproof, easy to make, and freezes well. Today we’re filling the galette with apricots that are then tucked into that beautiful pastry, topped with a little sugar, and baked until brown and bubbling. The pastry is crisp and flaky, and the apricots are sweet caramelized gems. Topped with ice cream, this is a sublime way to end a summer day!

This is one of the most delicious combinations for a summer dessert! Fresh berries and a buttery, crumbly topping. It’s a classic. I like to use a combination of whatever berries are at the farmers market. Topped with a scoop of vanilla ice cream, it’s heaven in a dish. It’s sure to be a hit at your house too that I’m sure you’ll be making it all summertime. Just don’t tell anyone how easy it really is!

“Semifreddo” translates into “slightly soft”. Semifreddos can be made with a variety of ingredients that span a wide range of flavor profiles. In this menu, we are making an Orange Pistachio Semifreddo. When you cut into it, there’s a soft, pillowy texture that is just dreamy. The combination of orange and Cointreau adds a sweet tartness. The pistachios add the perfect blend of crunchy saltiness that completely balances the pasta and fish courses, and is the perfect way to end a meal. 

In this day and age, coffee cakes are often overlooked as an addition to a brunch menu. Upstaged by bars, muffins and donuts. That is too bad, because to me this is the very best coffee cake. Kinda old school, something you would find at a good diner bakery case. It has a moist cake, a crumbly topping, and isn’t too sweet. When cut into squares, it reveals all the berry goodness in the center. It is perfect for serving with your brunch, with a cup of coffee, or maybe with another Bellini! 

Translated into English, this means “Natalie’s Chocolate Cake.” I don’t know who Natalie is, but I love her and you will too. This is my adaption of Trish Deseine’s recipe, which I first had at my sister-in-law‘s house in the Loire Valley. It is so easy to make, you won’t believe it. The rich, melted chocolate consistency and texture is just sublime. I thought if I added Frangelico & hazelnuts it would taste like a big slice of Nutella. The only difficulty with this recipe is that it’s best made the day the head so that the yummy chocolate gooeyness sets into a firm cake. Patience, my friends. It’s worth it!

This dessert is a twist on the classic apple tarte tatin but with pears. The pears are bathes in buttery sugar caramel syrup then topped with puff pastry. Just 4 ingredients and classic preparation techniques gives you a show-stopping dessert. The combination of warm pears, caramel sauce and pastry crust topped with a side of vanilla ice cream in a heavenly way to end the meal.  I’m sure your family and guests will want you to open your own French Bistro!

While I personally prefer savory to sweet, I can’t resist a combination of bitter dark chocolate and peppermint.  It is simply sublime! This recipe is for a tart that has a dark chocolate cookie crust filled with a bittersweet chocolate and peppermint custard and topped with crushed candy canes  This just tastes like the Holidays and is the perfect way to end a celebratory dinner!