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.

Nothing says summer like fresh-off-the-tree fruits!  I was inspired by a sack of peaches my neighbor gave me fresh off of her tree one evening right before dinner. I didn’t have time to make a crostata, galette or pie, but I was craving that sweet syrupiness of the cooked fruit and sugar! So here we mix up a simple sauce of butter, honey, and Moscato that turns into a beautifully thick heavenly glaze for the peaches in just 15 minutes.  Served over vanilla ice cream….it’s a sublime way to end a meal!