Ginger orange tuile cup with orange-kissed strawberries

Originating in France, a tuile (pronounced "tweel") is a thin, crisp cookie shaped over a rounded object while still hot from the oven. For this recipe, tuile cups are filled with ice cream and topped with strawberries.

Lemon chiffon tart

Pastry chef Samantha Ward credits her mother for this recipe, which takes advantage of winter citrus fruit. Fresh lemon zest and juice add just the right amount of acidity to the fluffy chiffon filling.

Apple and raisin bread pudding

Sonoma chef John Toulze says this version of bread pudding will really stand out if you use a soft, buttery bread like brioche or challah.

Walnut torte with caramel-vanilla oranges

If you'd like to get a head start on this elegant torte—from one of California's most accomplished pastry chefs—you can prepare the caramel-vanilla oranges the day before serving.

Buttermilk panna cotta

Panna cotta is Italian for cooked cream. Sacramento chef Randall Selland serves this dish with sweetened fruit spooned over the top.

Strawberry and cream bars

Frozen yogurt strawberries

Mini berry amaretto cheesecakes

These grab-and-go desserts are easy to make, pack and eat. Not a berry fan? Try coarsely chopped peaches, nectarines or other stone fruit.

Avocado pie

Tracy Sellers shared this recipe with Sac & Co viewers during a live broadcast on May 3, 2013 and with Good Morning San Diego viewers on Aug. 30, 2013.

Honey-poached apricots

Who doesn't love a new dessert idea? Honey-poached apricots make a delicious topping for pound cake or ice cream.