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Filtering by Category: dessert

Fig Pastry

Shavise Glascoe

Growing up the only exposure I had to figs was with Fig Newtons. Sad, I know. It wasn't until a few years ago that I had a fresh fig and I instantly fell in love. The love was deep enough for me to make a number of dishes with them. But I would say that my favorite dish was the Fig Pastry. Why? Not only is it yummy, but it was super easy to make and TOTALLY random. I have no idea as to what inspired me to make it, but I will never regret this experiment.

Sliced fresh figs

Sliced fresh figs


  • 1 can of Pillsbury Crescent Rolls
  • (About 1/4 cup)Cream Cheese (Cinnamon and Brown Sugar-RECOMMENDED)
  • (About 1/4 cup) Fruit Spread or Butter (Apple, Cherry, Raspberry etc.)
  • Fresh Figs (8-10)
    • Can't find Figs? Try: Pears or Apples (You will want to cook them before adding to pastry)


1. Wash and slice your figs. (They do not have to be super thin)

2. Create your spread (Half fruit spread and half cream cheese)

3. Remove crescent rolls from container (Yes, I hate that loud pop too). Now, instead of rolling them up, separate and leave flat on a cookie sheet. They should look like triangle pizza slices.

4. Spread your cream cheese/fruit spread mixture liberally on top of the flat dough

5. Top liberally with sliced figs. Place pastries into oven, following the directions on the Pillsbury package.

6. When done let them cool and if you would like drizzle a little honey on top. Totally optional.

7. Enjoy

Poached Pears

Shavise Glascoe

Autumn is my absolute favorite season. Where do I start? Beautiful leaves, pumpkin spice everything, football, insects go back to where they belong, and of course the holidays are around the corner. Another pretty neat thing about fall is that my wedding anniversary is right smack in the middle of this season, so of course I have warm and fuzzy feelings.

Well, for one of our anniversaries (I forgot which one of course), we set out on a restaurant hopping frenzy here in Baltimore. On our last stop for brunch we arrived at a very popular restaurant ready to devour any and everything that was placed on our table. The last item we received was a poached pear with yogurt. It sounded so yummy that we had to order it. But unfortunately we were NOT impressed (now you see why I did not name the restaurant).

As I am not a professional food critic, I'll keep it simple, we did not like it. Now I thought the idea was great, just the flavor was not all the way there. This also happened to be the same time that my husband and I were growing tired of the popular Greek yogurts being super high in sugar. So of course with these two issues, I decided to take matters into my own hands and give the Poached Pears for a try myself.

First, I got myself a GOOD yogurt so I went with a 2% fat yogurt. (You will thank me for that). Next, pears of course, you can go with whatever kind of pear you like. I personally enjoy Asian Pears. Now for making the yogurt stand out...... apple butter. And not just any old store bought apple butter, apple butter by Infused Spreads.  With this I only used a smidge to add a little flavor to the yogurt. After poaching the pears in a bath filled with cinnamon sticks, nutmeg, cloves and other seasonal goodness, this was the result.


1 pear (Makes 2 servings)

(2 containers or 2 cups) 2% Fat Greek Yogurt (Fage or Chobani)

Apple Butter 1-2 TBSP

Spice Options: Cinnamon (ground or sticks), Nutmeg, Cloves, Ginger, Allspice

Honey (Optional, to be drizzled at the end)


1. Slice your pears in half length wise. Peal off skin and remove core and stem.

2. In a 2-3 qt pot, add water and spices. Place pear halves into water. You want to make sure they are fully submerged.

3. Bring to a gentle boil. Poach until the pears are nice and tender. You should be able to easily pierce the pear.

4. Mix the desired amount of apple butter into the Greek yogurt.

5. Add the still warm (not scorching hot) poached pear on top of the yogurt. Feel free to drizzle a little honey on top if you have no worries on the sugar content.

6. Enjoy

Coffee Ice Cream Float

Shavise Glascoe

One look at the bottle of cold brew coffee and I knew what it was destined for. I, like any other exhausted parent, am a big fan of coffee. So much so that I've been trying to find other socially acceptable ways to consume coffee after 5pm (other than coffee liquor). With that being said, why NOT make an easy dessert? And when I say easy, I really mean easy (not what a professional chef would call easy, average person easy). So of course this would lead to a three ingredient ice cream float.

Now two of the three ingredients are from local businesses, but you can easily find a substitute. The coffee I used is from Zeke's Coffee, which I absolutely love. The Coffee & Donut ice cream is from The Charmery (a local ice cream shop). As for the third ingredient it is available nationwide, Vanilla Bean Dry Soda.


1 bottle of Vanilla Bean Dry Soda*

Cold Brew Coffee (as much or as little as you want)

2 scoops of Coffee & Donut Ice Cream

  • [Ice Cream Flavors to Try: Vanilla, Cinnamon, Caramel, Dark Chocolate]


In a mason jar, I added one scoop of ice cream. I then poured a good amount of the soda (about 1/2 a bottle) and cold brew coffee. Finally, I added the second scoop of ice cream on top.

* 1 bottle of Vanilla Bean Dry Soda can make about 2 floats.