Comfort Foods and Indulgences

I have found the answer to beating the summer heat. I am really not interested in sweating over the stove or oven when it comes to making summertime dessert.

This little concoction is a very yummy treat. Giada really got it right with this Ricotta Cappuccino. Magnificent might be a better description. It can easily be made ahead of time and ready to serve at your dinner party.

It's elegant, simple and just so darn good. I had to give some away before I slurped it all up. I have always been a member of the clean your plate club and I was going for gold. Luckily I have good friends who are always willing to take food off my hands.

I am one of those people who enjoys a mid-afternoon sweet snack with coffee. The cravings for something sugary seem to hit about the three o'clock hour. I try so hard to be good but I've stopped fighting it. I figure the penalty is about 100 lunges or something like that. I'm over it. I swear I only take a few bites. I indulge in my sweet treat with French pressed black coffee I make at home. It all keeps me going until at least happy hour. 

I have always been nuts about nuts in my desserts. I love the texture and complexity they bring to the table. And walnuts are by far my absolute favorite. This cake combines the perfect level of sweetness with the pleasantly bitter flavor of the walnuts. And let's not mention the frosting, adding a whole other layer of yummy.

Perfect for entertaining or just to have around...even though it's dangerous and addicting. But you knew that just by looking at it.

Strawberry, Lime, and Mint Pavlova with Whipped Cream

After a long winter where even Southern California has had its share of cold temperatures, it’s nice to transition to brighter, fresher, springtime recipes. Pavlova is a perfect example - light, airy, elegant – it’s a whimsical dessert that combines crisp meringue with a “marsmallow-y” center, lightly sweetened whipped cream, and macerated fresh fruit that provides beautiful color and texture.

There’s been a long-running argument between Australia and New Zealand over who invented the pavlova which was named after the Russian ballerina Anna Pavlova, who visited both countries in the 1920s. While Australians and New Zealanders agree on that, there is still no consensus on who invented it.

Regardless of where it was created, this recipe, adapted from Cook’s Illustrated, is easy to make and perfect for spring holidays like Easter and Passover. By following a few simple techniques, the recipe delivers a nearly foolproof showstopper for your spring celebration.

After returning from a two-week holiday stay with family in Rhode Island, Jeff and I were in a bit of a funk. San Diego suddenly seemed too quiet, too sunny, too bland. We missed the crunch of snow beneath our feet, the hearty bowls of quahog chowder and the sight of a pink and orange Dunkin' Donuts on every street corner. More than anything, we missed the accents.