An irresistibly simple cherry torte dotted with sweet cherries and raspberries. This tender, buttery cake is a breeze to make and can easily be adapted to feature your favorite Summer fruit.
A good reason to bake a cake: we sold our house! I think that calls for cake. I was a ball of stress for weeks, but thankfully, we were fortunate enough to receive (and accept) a great offer just two days after putting our house on the market. I didn’t want to jinx anything until we officially closed, but now that we’re in the clear… it’s time for cake!
See also, we’re about to move across the country with a nine month old and a dog, so we’re very much in stress baking territory, and that cake needs to be simple.
Enter this sweet cherry torte, an altogether wonderfully delicious and easy cake packed with early-Summer cherries and sweet raspberries, that will likely take you longer to collect the ingredients for than to actually prepare.
My favorite mini cheesecakes! All the flavors of traditional cheesecake – a brown sugar graham cracker crust, creamy and indulgent mascarpone cheesecake filling, and a sweet fruit topping – combine for an easy, delicious, and crowd-pleasing no-bake Summer treat.
When it comes to back pocket desserts, these no-bake mascarpone mini cheesecakes are an easy favorite.
These sweet cheesecake jars check off a lot of boxes: they’re a breeze to make (in advance), but still feel a little bit fancy thanks to ultra-creamy Italian mascarpone cheese. They can be adapted to the season with any number of different toppings – think macerated berries in Spring, stone fruit and syrupy figs in late-Summer, homemade caramel in the Fall… – and most important, are delicious, and can be counted on to please a crowd.
And these red, white, and blue babes would look real’ pretty as part of a Memorial Day or 4th of July barbecue spread.
(See also, these lemon buttermilk cupcakes!)
Thick and creamy avocado chocolate pudding – an easy and indulgent, naturally sweetened twist on the classic, that comes together in minutes in a blender. You’d never guess the main ingredient was avocado!
Something you may not know about me: I grew up on a teeny tiny avocado ranch.
If you follow along on Instagram, I mentioned this briefly the other day. Not to brag, but I have a delicious connection to the tastiest, organic Hass avocados on the central California coast. It’s not their day job, but my parents tend about thirty avocado trees on their property, and sell to the likes of Calavo. So if you live down south, and happen to buy an organic avocado when they’re in season, it might be one of ours.
I grew up eating avocados practically with a spoon, and like many homegrown fruits and veggies, they really are the best. They’re often smaller, but have a richer flavor and perfect, buttery texture. Growing up, it was easy to take our seemingly endless, nearly year-round supply of tree-ripened avocados for granted. Especially now that I’m shelling out several dollars a piece for avocados at the store.
Nonetheless, avocados are still on the grocery list every week, along with our other pantry “essentials.” They add a finishing touch to all kinds of savory dishes, but don’t make their way into sweeter fare very often.
However, that’s changed with this super creamy avocado chocolate pudding. I just can’t get enough. Naturally sweetened and packed with healthy fats – but equally chocolate-y and indulgent, with a spot-on silky texture – this is the chocolate pudding of my dreams.
I kind of can’t believe the main ingredient is avocado.