Next summer! No excuses 
Lordt. Ima need a minute here >fans self< 
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We had an extra dessert (sorry, no pic) for Mother’s Day, a “Redwood Inn cake”. The Redwood Inn was a bitty place near the stables. The inn was in the ‘country’ of the Oakland, California hills. It had a well packed bar, a buffet and nice steaks. The patrons were equestrians, grooms-people and jolly regulars who appreciated a good cocktail and conversation.
This dessert was what some call a ‘dump cake’. Crushed pineapple on the bottom, yellow cake mix dumped over the top, topped with sliced almonds and drizzled with melted butter and then bake until bubbly and the almonds were golden brown. It was served with (I think) unsweetened real whipped cream and a sprinkle of sliced toasted almonds. It is very, very sweet.
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Ekmek kadaifi from the Greek bakery down the road for late night dessert yesterday. A little too sweet for us… which is why we finished the whole damn slice 
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Van Leeuwen’s Black Cherry Chip. (and yes, I love Cherry Garcia …)
Large swaths of cherry.
Tasty. My little ice cream dish is my pathetic attempt at Portion Control.
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BTDT WAYYYYYYY too many times. Sometimes it doesn’t work. 
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Only sometimes… ? 
. Oh, more refills means there’s less time to melt in the glass.
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I was comped a gorgeous caramelized lemon millefoglie with fresh raspberries for my birthday at Fiorentini restaurant in Rutherford, NJ.
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Happy Birthday!
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Thank you!
Rhubarb, raspberry, strawberry compote,will be used for a topping on sour cream gelato. The gelato also has some Clementine jam in the mix, just finished churning, should be perfect at lunchtime.
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Dessert bonanza:
Pistachio gelato, sour cream Clementine gelato, the rhubarb , berry compote with a little freshly snipped mint.
Chocolate Tiramiwho, chocolate crème patisserie, savoiardi dipped in cold brew coffee and rum…it was yum!
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I like what you did there.
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Ty, I do all sorts of versions, pistachio, passionfruit…anything that I can flavor the crème patisserie, and of course, plain vanilla.
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