Cuisine: Dessert

Sticky Toffee Banana Cake

I happen to have a ton of bananas. I stumbled upon this recipe for Sticky Toffee Banana Cake, which is an excellent way of using them. This cake has amazing banana flavor and is topped with a rich, sticky and creamy toffee sauce. It's just too good to be true!

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 35 mins
  • Yields: 10 - 12 Servings

Amarena Cheesecake

The Amarena cherry is a small bitter dark colored Italian cherry grown in Bologna and Modena, Italy. It is usually bottled in syrup and used as a decoration on desserts.

These luscious and intensely flavorful amarena cherries can be used in place of any dish that requires ordinary candied cherries. You will find no end to using them. Use them for toppings, over pancakes, ice cream, dessert, champagne and even a glass of seltzer. My husband made this cheesecake recipe which came attached to the jar.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 1 hr 15 mins
  • Yields: 6 - 8 Servings

Pastéis de Nata (Portuguese Egg Tarts)

I was watching the Portugal episode of Somebody Feed Phil. I love Phil. Anyway, while eating his way through his trip he kept eating Pastéis de Nata, which is a specialty all over Portugal. They are little egg tarts with a cinnamon flavored custard nestled in a flaky puff pastry crust. I had to try them. There a very few Portugese Bakeries in Los Angeles, but I found Natas Pastries in Sherman Oaks. The beautiful tile covered walls made me feel like I was in Europe. We actually had a wonderful lunch there and then had these little custard tarts. Needless to say, I must go back VERY soon.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: Makes 48 tarts

Banana Pudding

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 6 - 8 Servings

Limoncello Tiramisu

One of my daughter Grace's favorite desserts is Tiramisu. I wanted to try something new. I made this Limoncello Tiramisu - actually that is a lie. My husband made it. I bought the ingredients and he threw it together. The hardest part about making Tiramisu is finding the @&%#$! ladyfingers! It's super lemony and delicious.

By Leslie Blythe

  • Prep: 6 hrs
  • Yields: 10 Servings

Bourbon Apple Cake

This Bourbon Apple Cake is a great alternative to apple pie. It has a crunchy, crispy texture because it contains grits and the apples are cut into large chunks. It’s baked in a springform pan which makes it easy to remove the cake from the pan in one piece.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 1 hr 20 mins
  • Yields: 8 Servings

Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce

This Chocolate Croissant Bread Pudding came about when we had some leftover croissant. My daughter Zoe found this recipe. The croissant adds richness to the wonderful, chocolatey bread pudding. (like bread pudding needs more richness!).

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 45 mins
  • Yields: 6 Servings

Rosemary-Orange Cornbread Madeleines

These Rosemary-Orange Cornbread Madeleines have a twist of added flavor. If you don't have a madeleine pan, you can make them into regular muffins. Another variation would be lemon zest and fresh thyme.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: Makes 24 Madeleines

White Grapefruit Tiramisu

White Grapefruit is a fresh, citrusy spin on the traditional Italian dessert.This light and fluffy White Grapefruit Tiramisu is made with Layers of grapefruit soaked ladyfingers, silky smooth mascarpone, and cream.

By Leslie Blythe

  • Prep: 15 mins
  • Yields: 6 Servings

Lemon Rosemary Olive Oil Cake

This Lemon Rosemary Olive Oil Cake is deliciously lemony and moist and topped with a zesty lemon glaze.  The aromatic rosemary​ really enhances this rustic cake.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: 10 Servings