This is an autumnal version of the classic coffee crumb cake. The brown butter cake is topped with a crunchy hazelnut, raw sugar, and cinnamon streusel and juicy pear slices.
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These mini cakes combine moist mini honey ricotta cupcakes topped with whipped ricotta, blackberries and pistachios. Drizzle the whole thing with more wildflower honey and you have one tasty bite (or two)!
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This tart combines a silky blueberry buttermilk filling with a sharp, buttery shortbread crust and is topped with a warm cinnamon almond crumble. The crumble is your favorite part of a blueberry muffin baked off just by itself and sprinkled on top of the creamy tart after baking.
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Summer cherries really shine in the adaption of the southern strawberry shortcake. Although the addition of the amaretto is optional to the whipped cream and cherry filling it really brings out the cherry flavor.
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Fresh peach ice cream is sandwiched between two brown butter, brown sugar, ginger cookies. Then, the sandwiches are drizzled with butterscotch magic shell and sprinkled with crystalized ginger. The cookies are spicy and buttery and the ice cream is refreshing and a little tangy.
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This patriotic dessert is perfect for your 4th of July cookout. Everything comes together easily and you can even use store bought cookie dough for the crust. Just combine your favorite vanilla bean ice cream with fresh berries for a refreshing and creamy red, white, and blue slice. The hardest part of the recipe is waiting overnight for it to set.
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