Cuisine: Dessert

Balsamic Strawberries in Puff Pastry with Rosemary Cream

I almost always have puff pastry in the freezer. It's so versatile. These Balsamic Strawberries in Puff Pastry with Rosemary Cream combines sweet and the savory taste of rosemary, which is infused into whipped cream.

By Leslie Blythe

  • Prep: 20 mins
  • Yields: 6 Servings

Triple-Citrus Pound Cake

I made this Triple-Citrus Pound Cake because we just moved to a new house that has huge orange and grapefruit trees in the backyard. It's a delicious and easy cake to make.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 16 Servings

Ginger-Peach Shortbread Cobbler

One of our local supermarkets was giving away a box of peaches. This Ginger-Peach Shortbread Cobbler is incredible. The little shortbread cookies baked on top are sweet and crumbly. Serve it with some vanilla ice cream and your guests will love it!

By Leslie Blythe

  • Prep: 40 mins
  • Cook: 30 mins
  • Yields: 6 - 8 Servings

Pear, Almond & Honey Phyllo Tarts

My daughter Zoe made these delectable Pear, Almond & Honey Phyllo Tarts. I usually have puff pastry in the freezer, but this time I had phyllo dough. You can make it with either. Puff pastry would actually be easier, but the phyllo is SO crispy and wonderful.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: Makes 12 tarts

Cherry Dump Cake

In an effort to use up things in my pantry.... This Cherry Dump Cake is very similar to my Cherry Cherry recipe. It's ridiculously easy to dump it all together!

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 55 mins
  • Yields: 8 Servings

Rhubarb Tart

Take these precious next few months to familiarize yourself with the Rhubarb plant. While naturally bitter (and toxic if you eat the leaves!), this celery-like root will add that spring-time punch of color you crave to any dessert. This tart is subtle in its flavors which is perfect for a warm, May evening and the lattice cover will always wow, however you do not need to be that intricate if you don’t want to. I also took it upon myself to add a dash of rum to the frangipane when I added the vanilla—because why not?

By Leslie Blythe

  • Prep: 45 mins
  • Cook: 45 mins

Lemon Pavlova

My daughter Zoe made this Lemon Pavlova. Everyone at the table said it was the best dessert they had ever had. It really is amazing. It's a recipe from Nigella Lawson. The amounts are converted into ounces. All I can say is that you MUST make this!

By Leslie Blythe

  • Yields: 8 - 12 Servings

Lisette’s Pear Torte

This recipe was first published in 1983, Marian Burros’s plum torte (which my cousin Lisette changed to Pear) has become one of the most popular recipes in the history of The Times, and it’s no mystery why. There are so many things to love: It’s easy, it’s practically no-fail and it’s endlessly adaptable.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 8 Servings

Chocolate and Orange Mousse Cake

My daughter Zoe made this decadent flourless Chocolate and Orange Mousse Cake. The cake is topped with a rich mousse. She also added candied oranges to the top.

By Leslie Blythe

  • Prep: 35 mins
  • Cook: 40 mins
  • Yields: 10 Servings

Chocolate Espresso Mousse

This Chocolate Espresso Mousse is an elegant, smooth, airy and chocolatey dessert. It's a great make-ahead dessert for a dinner party.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 8 Servings