Archive | DESSERT

Dessert and Wine Pairings for Valentine’s Day

Get ready to get your drool on because I’ve got the ultimate combo for you today!  Dessert and wine pairings for Valentine’s Day totally need to be a thing, am I right?!  Well I sure think so, so I’m making it one!  Truly, one of the best blog posts ever, because if has two of my favorite things!

Of course I teamed up with our friends at One Hope and Colette’s Catering to bring this one to ya!!  As a matter of fact, how about we  just forget about that whole “dinner” part on February 14th and go straight to the good stuff?!  Without further ado, let’s check these yummy combos out!

Photos by Alison Bernier

First we are starting with a delicious Cabernet Sauvignon paired with Violet & Cassis Petit Fours.  Perhaps you’re like me and saying what the heck is that?!  In short, they are delicious little bite sized cakes, and you need them… With a big ol’ glass of Cab!

Second on the list is one of my favorites, Pinot Noir.  Colette’s paired this rich and fruitful wine with their Petite Blueberry Cornmeal Cakes.  I love blueberry muffins, does that mean I should start drinking Pinot for breakfast?!  Now how do I convince my husband this is ok….   

I happened to shoot this post on my Dad’s birthday… And he happens to LOVE carrot cake and coconut… So this next one couldn’t have been more perfect!  Yep, Colette’s paired this delicious Rosé with their Petite Carrot & Coconut Cakes… My dad’s dreams were made and I’m still the favorite daughter!!  Just kidding Janna…

Obviously Valentine’s Day is a celebration, so we definitely need something sparkly to sip!  How perfect is it to pair a Rosé Sparkling Wine with Funfetti Whoopie Pies?!  After all, that’s a party right there!  These are also a great kiddo pleaser… My advice is to let them join in on the fun then put them to bed and have your own celebration… Bow Chicka Bow Wow!

Last but not least are my husband’s favorites… Now I know what to serve next week!  He was popping these suckers in like there was no tomorrow, ha!  They are Lemon Apricot Mini Cheesecakes and I think my husband loves them more than me.  Colette’s paired them with their light and refreshing Sauvignon Blanc.  The crisp finish pairs perfectly with the sweet & tartness of the dessert.

Now what will you be serving this Valentine’s Day?!  Truly, we set the bar pretty high…  But, I have faith in our readers to make this the best Valentine’s Day yet!!!  Cheers!



Continue Reading



An Easy Persimmon Tart For The Holidays



Holiday baking is a tradition for my family, and this easy persimmon tart is a family favorite for the holidays. Ever since I was little, I can remember my grandmother always baking up delicious treats for us to munch on for Christmas. The yummy treats don’t stop on my side of the family. Also, my mother in law loves to bake for Christmas. She will spend days before baking all day, so there is a bounty of desserts to pick from. She is one of those ladies that will gift a whole plate of assorted desserts to her friends.

One of the items she loves baking with is persimmons. Ripe Fuyu persimmons are like ripe nectarines or pears, firm but yield to gentle pressure, and oh so good. This easy persimmon tart uses both the firm and ripe Fuyu persimmons. It is made out of December’s seasonal produce of pecans, persimmons, pomegranates, and holiday spices and this combination just screams Christmas. Furthermore, this tart is so easy to make, plus you can make it days before which is a win in my book. If you are a dessert gift giver for the holidays, I highly recommend gifting this tart, an alternative to the assorted cookie platter. 

And, it’s dairy free :)

Photos by Alyssa Onaka Photography

3 cups pecans

Lightly grease a tart pan with coconut oil or line with parchment paper. Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into tart pan. And freeze crust for about 20 minutes to set.

Peel and pit persimmons, then puree in food processor with chopped pecans and cinnamon until smooth. Taste, add agave nectar if you like it sweeter. Pour over crust and smooth out. Finally, garnish with firm sliced persimmons and pomegranate seeds. Freeze to set. Cover and freeze if serving later. 







Continue Reading

By on December 6, 2017 in CHRISTMAS, DESSERT, EATS


Cactus Ice Cream Cones

It’s Friday Y’all! Its one more week till its officially summer in our house, and I’m pretty stoked about it! Our summer plans consist of a lot of swimming, camps, adventures in our new town, and lots and lots of eating ice cream! It will be H-O-T this summer where we are living, so frozen treats is the #1 priority. I’m constantly always on the hunt for new recipes for the blog and trying them out on my family and friends. Some are hits and some are misses. But definitely no complaints. Right now, the Guido taste testing kitchen is all about frozen treats on a daily basis. Of course, the kids don’t mind at all! I recently saw the cutest cactus ice cream cone idea on Pinterest, and just had to recreate it.

This is the cutest idea to go along with our cactus themed tablescape idea we shared with you last weekend. See it here.  I wanted to do an ice cream that wasn’t filled with a ton of ingredients and that I knew would be Dylan and Jett taste bud friendly. Just cause it has the word ice cream in it, doesn’t mean it will always be a winner for them. I have tried to pull a quick one on them and add some veggies in there… not as sneaky as I thought I was. Until, this recipe came along! What avocados? That’s just lime and coconut milk kids. Eat up!

Kid and Hubby approved!


Coconut Lime Ice Cream


1 can (13.66 ounce) of coconut milk
2 avocados, peeled and pitted
1 cup maple syrup, Grade A, or to your taste
½ cup lime juice, freshly squeezed (5 limes)
1 Tablespoon lime zest
¼ cup water


Place all ingredients into a blender or food processor and blend until smooth. For either appliance, scrape down the sides a couple of times for a smooth texture.

Pour mixture into an ice cream maker and freeze according to your machine’s instructions. The ice cream is finished when you can scoop some out, and it stays on the spoon without sliding off right away (about 20 minutes). Serve immediately or freeze for a firmer texture.

For adult friendly veriosn: add 1-2 Tablespoons of vodka or tequila.

01 TOPS_IMG_0043


01 TOPS_IMG_0022

IMG_0087 IMG_0032

Cactus Ice Cream Cone 


Ice Cream Cones
Coconut Lime Ice Cream (or any type of green ice cream, I used a mint ice cream in the picture that I was testing out)
White Jimmie Sprinkles
Ice Cream Scoop
Candy Melts
Ice Cream Cone Holder (optional)


1st, you will need to assemble when you are ready to serve cause its ice cream after all. Or you can assemble and then put back into the freezer until you are ready to lick away. Simple place one scoop on your cone. Then take your white sprinkles and place all around the ice cream like the thorns on the cactus’. You could also make a candy flower by melting pink and orange candy melts and then allow them to harden.



Continue Reading

By on June 2, 2017 in DESSERT, EATS, FOOD


National Pi Day- Strawberry Rhubarb Pie

Did you know that today is National Pi Day? Pi Day is an annual celebration of the mathematical constant π (pi). Are you getting a headache just thinking about all those math problems you had to solve in school? Being math-challenged, there will be no discussions of complex math equations today. Instead, we will celebrate with eating our Pi! So much easier, and well its pie… so who doesn’t love that? My husband is a huge strawberry rhubarb lover, so I wanted to see if I could create a pie that would surpass the bakery one he loves so much. I have to say, its a winner! And it’s gluten-free, dairy-free, and uses all organic fruit. So it’s totally ok that I ate half the pie myself. Sorry, not sorry.

So Happy Pi Day friends! Spend it stuffing your face with pie!


1- 9-inch gluten free + dairy free pie crust (I get mine at whole foods)
4 cups organic rhubarb pieces
2 cups sliced organic strawberries
1 cup sugar
¼ cup corn starch
1 Tablespoon lemon juice or 1-2 drops of DoTerra Lemon Essential Oil
½ cup sorghum flour
3 Tablespoons brown sugar
2 Tablespoons non-dairy butter
** I use essential oils in my cooking, and I love to use DoTerra Lemon essential oil in this recipe. Start with one drop, and you can add another one if you would like more lemon flavor. Did you know that you can internally take lemon oil and it helps detoxify your body? Yup! I add 1-2 drops into my water every day. 


Preheat oven to 350 degrees. Wash the rhubarb and cut it into pieces that are ¼ – ½ inch thick, and wash + slice the strawberries. I like to use this vegetable + fruit washer with all my produce. Next, place prepared fruit in a large glass bowl because essential oils will eat away at plastic. Any other bowl will be fine with lemon juice. Add the sugar, cornstarch, and lemon juice or lemon essential oil. Finally, toss to coat. Let it sit about 15 minutes.
For the topping, combine the sorghum flour and brown sugar in a bowl and cut in the non-dairy butter. Put the strawberry rhubarb mixture into the prepared pie shell. Lastly, sprinkle the topping over it. Bake at 350 degrees about 50 minutes, checking to see if the rhubarb is soft. Let it cool before cutting. 
No plate needed just a fork will do. 




Continue Reading

By on March 14, 2017 in DESSERT, EATS