Pear Desserts

Pears work well in simple, forgiving desserts, like a freeform pastry. Get pear recipes at TwiceasTasty.com.
If you’re harvesting your final homegrown melons of the year or just starting your growing season in the Southern Hemisphere, you likely got excited about last week’s watermelon treats. But if you’re in fall harvest mode, late-season fruits are likely dominating your table. These can be just as tasty in sweet treats as melons and berries and can be used in just as many ways.

I turn many fall fruits into canned goods we can savor and share all year, such as jams, marmalades, fruit butters, and of course Grandma Tiny’s Chunky Applesauce. For everyday eating, I turn to semisweet baked goods that last several days in the fridge or can be frozen and enjoyed in small doses, such as Quick Cranberry Bread and Double Apple Muffins. For a special treat amid fall harvest overload, pears work well in simple, forgiving desserts, like a freeform pastry.
Learn to make Pear and Goat Cheese Galette and other desserts with pears

Coffee Cake

The name “coffee cake” says it all: you’re making a cake but have an excuse to eat it before 10 am. Get coffee cake recipes at TwiceasTasty.com.
Because I tend to enjoy sweet things more for breakfast than after-dinner dessert, coffee cake has always been high on my list. The name says it all: you’re making a cake but have an excuse to eat it in the morning.

Although the sugar and fat in granola and muffin recipes might be scaled down or up to make them healthier or more like candy or cupcakes, coffee cakes tend to be both sweet and buttery. They have far more sugar than your standard “sweet” breakfast fare, from a pinch in crepes, to molasses-sweetened Gingerbread Pancakes, to a few tablespoons in scones. So I save my longtime coffee cake favorites for special occasions, tweaking them where I can to cut back on the richness but mostly just enjoying every bite.

Learn to make Cinnamon Streusel Coffee Cake and Big Berry Coffee Cake

A Little Sweetness

Recipes with a little sweetness use what’s in season and in your pantry. Learn more at TwiceasTasty.com.
I’m going to keep this post short, because my mind is still buried in pickles and my forthcoming cookbook. You’ve been hearing about it vaguely for months, and official announcements, giveaways, launch party invites, and more are on their way to newsletter subscribers and blog followers in the coming weeks. (But since you’re reading this, you may want to check out the preorder page on Amazon.) And next month, I’ll be sharing recipes directly from the book.

In the meantime, I thought a break from pickles might be good for me—and you. So this month, I’ll be sharing some sweeter recipes that use what’s in season and in your pantry.
Read more about a little sweetness

Strawberries

This month I’m drinking my dessert and eating it too. Get cocktail and dessert recipes at TwiceasTasty.com.
If you follow Twice as Tasty on Instagram or Facebook, you won’t be surprised by the topic for this week’s blog post. That photo I shared of Monday’s strawberry harvest from the garden surpassed 12 pounds. No wonder I was tired of picking them by the time I was finished.

Most of those berries will end up as syrup, because it tops my sister’s Christmas wish list every year. As a bonus, I get to keep the roasted fruit solids, turning some into jam and simply freezing the rest in ice-cube trays to drop into smoothies and hot cereal next winter. Some of the fresh ones have already been gobbled up on my morning granola with Fresh Yogurt and my daily salads. But I couldn’t resist baking some into a Twice as Tasty birthday dessert.

I must admit: my fruit-syrup-loving sibling is also the dessert fiend, and I tend to drink my “special treats.” So last week’s post featuring Bourbon-Infused Smoked Cherries appears more often on the “dessert” menu from my kitchen than cakes and cookies. But for birthday month, you can have all the dessert you want, right? So this month I’m drinking my dessert and eating it too—as a simple yet delicious strawberry pudding cake, or clafouti.
Learn to make clafouti with strawberries and other fruit