Oh, the sweetness of it all…Dessert Recipes You’ll Love!

Desserts / June 19, 2019

When God invented sugar it must have been a very good day. Even though we all consume larger quantities than we should, there is no question we would do anything to experience its rush of pleasure. We serve it at all the most important life events. Even the saying, “life is short, eat dessert first!” proves we would rather have sugar than almost any other food. We call loved ones, “sweetie.” People who talk nice to us are “sugar coating it.” And adding sugar to cocoa beans has literally changed the planet! Oh, sugar, sugar, sugar! I worship sugar!

Which, I’m thinking, is why God probably kept it to himself for millennia…. no doubt leaked by the dark forces.

Um, thank you dark forces? Oh dear…

The sugar beet and sugar cane are the two main sources of refined sugar production, which seems trivial. However sugar itself has become one of the key commodities of modern times. I actually grew up near a small town where there was a sugar beet factory. Constructed in 1903 in Garland Utah , the Utah Sugar Company was in operation until 1978. I will tell you. The smell from that plant is nothing like the sweet final product. Odd, eh?

Want to know more? Here are some interesting facts published on sucrose.com about sugar:

“It was the major expansion of the Arab peoples in the seventh century AD that led to a breaking of the secret. When they invaded Persia in 642 AD they found sugar cane being grown and learnt how sugar was made. As their expansion continued they established sugar production in other lands that they conquered including North Africa and Spain. However, it is thought that cane sugar was first used by man in Polynesia from where it spread to India. In 510 BC the Emperor Darius of what was then Persia invaded India where he found “the reed which gives honey without bees”. The secret of cane sugar, as with many other of man’s discoveries, was kept a closely guarded secret whilst the finished product was exported for a rich profit.”

Let’s talk about some of my latest sugary treats. They have produced so many happy tummies so it is hard for me to think about being a perpetrator of dark arts. Really, how could a candy sprinkle be evil?

It turns out we do need to be a bit mindful of the stuff. The Huffington Post has published a very interesting article explaining what happens when we become sugar addicts. It is worth the read. I find that between the lines the logic lies in understanding that we must have balance. And that a lot of our sugar and other unhealthy items are found in processed foods. I work very hard to avoid a processed food diet and find that if you eat naturally you can probably imbibe responsibly without too much harm…

But I will let you decide with every, delicious, crystallized, sparkling, happy bite…

Quick Watermelon Ice Cream


6-7 C of ripe watermelon, cut into chunks
1 C sweetened condensed milk
Dash of salt


  • Place watermelon chunks on parchment paper on baking sheet. Freeze for 4 hours. Then take watermelon and put into a food processor. Process until smaller chunks. Add the sweetened condensed milk and the salt. Blend until very creamy. Pour into a dish and smooth out top. Cover with cling film. Return to freezer for 3-4 hours until firm. Serve!

Chai Bread Pudding with White Nectarines And a Mock Crème Lemon Anglais

Serves 6


3 ripe nectarines sliced into 24 crescents and tossed in 1 T white sugar
8 pieces of white bread cubed and toasted
5 large eggs
1 C heavy cream
2 t vanilla extract
1/3 C sugar
1/8 t ground cloves
½ t cinnamon
½ t ground cardamom
1/8 C chopped candied ginger divided 6 ways
Butter for greasing large muffin tins
Dash of salt
Sea salt to garnish

Mock Anglais Sauce:

C sweetened condensed milk
3-4 T whole milk
3 T lemon curd


  • Make the mock crème anglais and set aside.
  • Grease an oversized muffin tin generously with butter (6 muffin openings). Divide toasted bread evenly among 6 muffin openings until the stack is a bit above the top of the rim. Sprinkle with the chopped candied ginger. Thoroughly mix the eggs, cream, vanilla, spices, and dash of salt. Pour over the bread dividing evenly among all puddings. Gently press down the bread so it all touches the egg mixture. Let it soak for about an hour on the counter, or not more than 3 hours in the fridge. Be sure to bring to room temperature before cooking. Arrange the sugared slices nicely on top of the bread puddings.
  • Preheat oven to 375 degrees F. Bake for 20-22 minutes or until puffed and golden brown. Remove from oven and place pan on a rack. Let cool for about 10 minutes. Remove each personal bread pudding and serve with the sauce poured over the top. Can be refrigerated and then reheated in the micro. Keep sauce refrigerated.
  • Note: Can do in a baking dish, but check center to make sure it’s done.

Peanut Butter Cookies With Peanut Butter Cream Cheese Frosting and Semi-Sweet Chocolate Chips

Inspired by Betty Crocker Peanut Butter Cookies

Makes 24-30 cookies


½ C shortening
½ C + 1/3 C creamy peanut butter, divided (I like Trader Joes no-stir organic PB)
½ C firmly packed light brown sugar
½ C white sugar
1 large egg
1 T + 1 t vanilla
1 ¼ C all-purpose flour
½ t kosher salt
¾ T baking soda
2-3 T heavy cream
2 ounces full fat cream cheese
1 C powdered sugar
Milk to moisten
¾ C semi-sweet chocolate chips to sprinkle


  • In a large mixing bowl, cream the shortening, sugars, eggs, and 1 T vanilla on high until creamed together. Add the soda and salt to the flour and add these dry ingredients one third at a time, blending each time until the flour is well mixed. After the second batch of flour, add a bit of cream if it looks crumbly. (When you’re using a more pure peanut butter, without the additives, it may need a little more liquid.)
  • Preheat ove to 375. Take some dough and make it into about a 1 inch ball. Set on an ungreased cookie sheet and bake for 8-9 minutes or until the bottom is brown and the top starts to crack JUST a little. Remove and cool.
  • To make the frosting, add the 1/3 C peanut butter to the 2 ounces of cream cheese as well as another teaspoon of vanilla extract and blend well with a fork or hand mixer. Add the powdered sugar a little at a time and blend well. Can cut with a little cream. It really helps the consistency. This frosting will stay tacky which makes it easy to set the little semi-sweet morsels atop the cookies but hard to cover the cookies! You can freeze them but the icing won’t be quite a pretty. I recommend you eat them all!

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


Follow us Ifeellikecooking