Nectarine Raspberry Crisp with Spiced Crumb Topping is packed with delicious summer fruit and covered in a flavorful, buttery crumb. Best served with a creamy scoop of ice cream on a warm night!
I’m not usually much of a fruit-eater. It’s a running joke with my family. While they like to point out all the fruits I don’t eat, I tend to counter with a list of fruits I do enjoy. It seems pretty balanced to me.
Them: You hate bananas.
Me: Yeah, but I eat apples.
Me: ….well I like all KINDS of berries!
I tend to be on the losing end of this discussion. However, I can always pull out my trump card: I will eat almost ANY fruit…provided it’s baked in a dessert. And this Nectarine Raspberry Crisp with Spiced Crumb Topping blew my fruit-hating mind.
This Strawberry Ricotta Tart has a simple shortbread crust, a lightly sweetened filling, and a gorgeous strawberry topping. It’s the perfect summer dessert…and you don’t have to tell anyone how easy it is to make!
Aaaaaand we’re back! Cue the parade, balloons, and brass band, because in spite of our newborn baby girl (who is wonderful but time-intensive), we have managed to throw together a semblance of a blog post for y’all. I feel kinda like a functioning adult again.
I’m pretty sure this Strawberry Ricotta Tart is the perfect recipe for staging a comeback. I made it pre-baby, and the only real reason I had for baking it was, well, PRETTY! I had seen it on the cover of Fine Cooking a couple years ago, and I never got the image out of my head. I mean, those beautiful strawberries! The glistening glaze! I kept intending to make it, but somehow there are always more desserts on my list than there is time on my hands. Well, I finally got to it, and in spite of the years of build up I was not disappointed. This tart is not only beautiful, but it’s also easy and absolutely delicious.
Decadent German Chocolate Cake pairs an intense flourless chocolate cake with coconut and pecan frosting – insanely indulgent and sure to please a crowd!
Hello everyone! As you may know, Liz and I are expecting a new member to join the Ready to Yumble crew here shortly, and we might possibly be using this fact as an excuse to make more decadent desserts than we might otherwise. But you know the ol’ adage: If momma ain’t happy, ain’t nobody happy. So give this impressively decadent German chocolate cake a try (maybe for Mother’s Day?) to keep your loved ones happy!
Sweet and Salty Cookies combine some of my favorite treats – pretzels, chocolate chips, and butterscotch – in one soft and chewy cookie with a ton of flavor!
So I feel like I might be able to blame this recipe on a pregnancy craving…but let’s be honest, I would LOVE these Sweet and Salty Cookies whether pregnant or not. Ross was a big fan too, so there you go.
Actually, I kinda wish I had some weird pregnancy cravings to share with everyone who asks. Don’t get me wrong, I’ve had cravings, but they are all entirely normal. Like, the entire first trimester I craved comfort food: pizza, pasta, tacos…but those are all things I would be happy to eat on any normal day of the week. The melted cheese fantasies were a bit more extreme than usual, true. I could have happily swum in a vat of mozzarella. But who doesn’t love a good melty cheese?
Adding pretzels to cookies seems a bit more like something a pregnant woman would do. But…not necessarily. I am ALWAYS a fan of the salty-sweet combination. (See: Drunk in the Kitchen Brownies.) And I know I’m not alone in that love.
Blueberry Muffin Cake, an easy blueberry-laced confection with a crunchy streusel topping, is delicious served for brunch or dessert!
I can feel it in the air. Summer is coming. But here in Houston, that phrase is uttered with more of a “Game of Thrones” style dread than excitement. Well, for me anyway. It means the return of suffocating heat and humidity and my personal inability to do anything outside without ending up looking like I jumped in a pool. But on the bright side of things, it also means that the berries are just getting better and better! And I do love my berries. Mixed in smoothies, adorning cereal, out of hand eating, and of course, dessert. Now, this lovely Blueberry Muffin Cake actually pulls double duty, as while you can definitely serve it for dessert, you can also definitely use it for breakfast or brunch. Maybe even for Easter?