Eggnog Macarons for the holidays.

Calamansi Lime Mousse Tartelettes with Candied Kumquats.

Grapefruit and Pomegranate in White Tea Jelly.

Asian Pear Frozen Yogurt. Chop, process, churn and eat. That simple.

Pomegranate and Caramelized Pear Panna Cottas.

Chocolate Wontons served with Tonka Bean ice cream.

Perfect Fall cake: apples, cardamom and a light vanilla scented topping.

Three different Macarons: PB&J, Lemon Meringue Pie and Banana Caramel.

A little fun to prepare for Halloween: Taffy Crabapples.

Butternut and Acorn squash team up with bacon and creme fraiche in a silky and fragrant soup.

Bananas Foster inspired tarts and a Macy’s gift cards giveaway to fight hunger.

Quince poached in cloves, star anise, cinnamon and cardamom and topped with a gluten free hazelnut crumble.

Light and easy lunch of steamed clams in white wine and garlic.

Lemon Tarts inspired by a recent meal to Bouchon in Napa. Gluten free goodness.

Touring the bakeries in San Francisco, and more.

Lemon Curd Mousse in homemade puff pastry vols au vent.

Double Chocolate and Pear Cakes – and they are gluten free.

Lemon chamomille pots de creme for Livestrong With A Taste Of Yellow.

Banana Donuts With Dried Banana “Streusel”

Chocolate crust, chocolate truffle filling, chocolate ganache… and they are gluten free.

Matcha macarons filled with peach pate de fruits.

Almond frangipane clafoutis filled with red muscadine grapes and topped with pan seared green muscadine grapes.