Moist chocolate cake "soil" lays the groundwork for this whimsical dessert in which bright microgreens mingle with fresh strawberries and strawberry gelato.
Who knew a recipe this simple could taste so good? Freezing cherries during harvest season—which typically begins by mid-May—allows you to enjoy them year-round and also gives the dish a sorbet-like texture.
Paulette Bruce's Italian heritage shines in this traditional dessert, which she describes as "a perfect cake because it's not too sweet or gooey." It stores and travels well wrapped tightly in plastic, making it ideal for tailgates, potlucks or welcoming new neighbors.
Berries are high on the list of super foods. This easy-to-layer parfait has the added benefit of nonfat yogurt and crunchy granola, which will fill you up the healthy way!
Cookbook author Amy Guittard says this recipe is the result of combining her love of pairing fruit and chocolate. She recommends using extra-seedy raspberry jam to add texture to the bonbons, but a seedless jam can also be used.
These slice-and-bake beauties from the kitchen of fifth-generation California chocolate maker Amy Guittard freeze well, making them perfect for holiday entertaining or unexpected guests.
These warmly spiced cookies are stand-alone treats that can also be used with chef Gabe Garcia's balsamic, fig and pistachio frozen custard to make ice-cream sandwiches. Or, serve as a crumble atop a fruit cobbler.
"Piccolo Chef Cookbook" co-authors Tina Fanelli Moraccini and Lilian Palmieri share this creatively named, kid-friendly dessert recipe. If you have leftover batter, the kids can turn it into tiny truffles by forming little balls before chilling.
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