Straight-up Strawberry Ice Pops

Fannie’s Ice Pops makes “fun on a stick” — frozen summertime treats that are vegan, gluten-free, all natural, and feature local, organic ingredients whenever possible.

Apricot Ice Cream with Ginger and Bourbon

The apricots are paired with vanilla beans, brown sugar, ginger, and bourbon for a rich tropical flavor to usher in the summer months.

Strawberry Elderflower Tiramisu

This flowery, fruity dessert can be made ahead and stored in the fridge. It features fresh local strawberries.

Blueberry Mint Swirl Popsicles

Summer isn’t summer without popsicles. This recipe is a riff off the classic mojito combination of mint, lime, and brown sugar.

Emerald Forest Cake

At this time of year, a trip to the farmers market yields slim pickings for the seasonal cake baker, and for a time, this seasonal cake-recipe writer was similarly lacking in inspiration, until I turned my attention to all the wonderful local products in our store cupboards and freezers.

Caramel-Poached Pears with Chocolate Caramel Cream and Toasted Hazelnut Sables

The flavors, temperatures, and textures of this dessert demand the diner’s attention: buttery, melt-in-your-mouth cookies with crunchy edges; sweetly yielding, slightly warm caramelized pears; and frozen chocolate cream, light as a cloud. Each of the components is quite straightforward and comes together easily.

Cardamom Strawberry Newtons

This is one of those favorite childhood cookies. This recipe is a nod to the Fig Newton, but switches for the season by using strawberry jam.

Dark-Chocolate Panna Cotta with Candied Blood-Orange Slices

A decadent finish to your holiday dinner, this creamy luscious dark-chocolate dessert is rich and satisfying, yet not overly sweet. Simple to make, this make-ahead dessert can be brought out right after dinner, already dished up, with no hassle (but with lots of applause)…

Creamy Parsnip Tart

Parsnips may be unexpected in the pastry kitchen, but their natural sweetness and creamy quality when cooked recommend them for the job. The inspiration for this elegant dessert came from a similar treatment of carrots, which got me thinking … if parsnips can stand in for carrots in a classic favorite like carrot cake, why not a tart?…

Spiced Pear, Pomegranate, and Butterscotch Upside-Down Cake

If you’ve ever wondered what autumn on a plate might taste like, then you just might want to try this riff on a classic upside-down cake. Thick slices of juicy pear, poached in pomegranate juice to add a tart undertone, meld with a rich butterscotch glaze to form a fudgy-sweet topping for a soft, moist cake, fragrant with autumnal spices.

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