During fall and winter months, I always seem to have a batch of these roasted pears cooling their heels in the refrigerator. Drop in friends or family? No problem – I just grab a few of these beauties, slightly sweetened and topped with cinnamon sugar and go to town. In the mood for something a little savory? Add a roasted pear to your favorite salad greens, add some roasted hazelnuts and dried cranberries, some big chunks of blue cheese, and you are all set. Thinking more about sweets? Warm up a few in the oven or microwave if you want, put a couple on each plate, add a couple of scoops of your favorite ice cream, and some cookie crumbs or caramel sauce if you have any laying around and you’re set. They last in the refrigerator for at least a week – as if you will have to worry about that.
…
Have you ever heard the term ‘Necessity is the mother of invention’? Well, my mother, 
I love cake. I love cherries. And now, in the height of cherry season, I can often be found lurking around the refrigerator and pulling out several handfuls of those dark red gems to stuff in my mouth when nobody is looking. The dilemma became this – is there a way to enjoy both cake and cherries without losing any of that fresh cherry goodness? I think this may just do it. The cake base resembles a pound cake (we need something heavy duty to hold up all those cherries), and for some added personality there is shredded coconut, vanilla, and almond extract. This I could eat all on its’ own and be quite happy. However, we can’t forget the cherries! The little extra work of pitting and slicing beautiful dark red cherries in half is well worth the effort. No sugar added to this layer – those berries are sweet enough all on their own. To top it off, the crumb layer has a generous amount of ground almonds that will keep you coming back for one more bite….at least I do. 
I must say that there are some things I can eat until I cannot move. This is one of them. Sweet, tart Hood Strawberries, filled with a Greek Yogurt Cheese & Strawberry Jam. Three ingredients and a little piece of heaven. How about we make some? 
I’ve always loved Lemon Bars, but lately could not get the concept of creating an Orange Bar out of my mind. I was determined to try my hand at them while citrus season is still in full swing, but the concept in my head took some trial, and many errors, before it was fit to print. I knew my first attempt didn’t quite hit the mark, but sent several over to my 87 years young mom, 
It’s almost Valentine’s Day, and that spells chocolate in my book. Here’s a dessert from my blogging partner 
…
Here we have the ultimate summer dessert. The one where you hide pieces of it in various places around the house, then excuse yourself for some lame reason, seek it out and go dig in. There are currently two pieces in our refrigerator and they will soon mysteriously disappear. That’s just the way it is with this dessert. You take a bite. Then another. Then add a scoop of ice cream. And when all that eating is done you might get amnesia because you got sensory overload and your mind short circuited due to food joy. With that warning in place, I say let’s get moving on making some just for you.