Dessert is a time where I really like to experiment. I tend to eat the same things day-to-day. I’m usually cooking just for myself so it’s easier to make one things and eat it for a few days. That’s why I don’t post a lot of dinner recipes.
I’m not really big on sweet, sweet things. When it comes to dessert recipes I’m all about dark chocolate, rich berry and subtle natural sweetness. Not that I don’t throw in the occasional sugar bomb! My Cranberry Cream Tart is a great example of a dessert recipe that strays away from super sweet territory.
Speaking of sugar bombs, my Shirley Temple No-Bake Cheesecake can proudly claim that title. When it comes to dessert recipes I have a few go-to techniques that I know I can always turn to, like folding something into whipped cream. That makes an appearance in my Shirley Temple Cheesecake, Spiced Pumpkin Parfaits and Black Raspberry Fool.
I also love working with chocolate melts, almond bark and candy melts. If you’re in the mood to impress people you can’t go wrong with homemade candy. You can go easy with Chocolate Strawberry Bark and Toasted Almond Cranberry Bark or fancy with Whiskey Filled Chocolates.
Fudge is another thing I love to play around. You can do so much more than a basic chocolate! I have two varieties up now, they’re very different but both feature a unique flavor combination. I think the Lemon Blueberry Fudge is my favorite but don’t tell the Dark Chocolate Cherry that 😉 I’ve also put together a round up of delicious fudge recipes from other blogs if you need some more inspiration.
I clearly have an affinity for no-bake desserts but I do occasionally fire up the oven. Even when it’s not Christmas Cookie Tray Season. My Pumpkin Gingerbread is spicy, dense and sticky, everything a gingerbread should be. And since I clearly have a thing for bundt pans and pumpkin I have a kid-friendly recipe for Pumpkin Chocolate Chip Mini-Bunt Cakes.
