I was craving Pound Cake. I have no idea why, but I went to bed craving Pound Cake, so I figured out how to make it the next day. Super easy.

Ingredients:

• 2 sticks butter, at room temp
• 2.5 cups sugar (I used evaporated cane juice)
• 1 cup sour cream
• 6 eggs
• 1 teaspoon vanilla
• 3 cups unbleached all purpose flour
• 1/2 teaspoon baking soda (a little less if at altitude)

Rhubarb is in season, which means I am serving rhubarb for dessert. I spiced-up my Peach Cobbler recipe slightly and came up with a very satisfying treat.

I started with 6-8 stalks of rhubarb (tops cut off) and coarsely chopped them into bite-sized chunks. I added these to a sauce pan on medium heat and cooked them down with 1/4 cup maple syrup until they were softened. I did not cook this until it was a completely mushy mess because it needed to be baked. I just got it started and incorporated some maple into it.

I poured it into a Pyrex pie pan and topped it with a mixture from my peach Cobbler Recipe.

Then I baked it at 350 for approximately 30 minutes until it looked ready to eat. I let it cool a bit… patiently.

I served it with homemade maple whipped cream.

I put the following ingredients into my Vita-Mix, turned the speed up to high, and had a fantastic dessert.

Ingredients:

• 1 cup frozen raspberries
• 1/3 cup chocolate chips
• 1/4 cup half and half

After making fresh almond butter, my Vita-Mix was a little more difficult to clean than usual because right down under the blade was a few tablespoons of unreachable almond butter. Luckily, it was also time for dessert, so I added 1/4 cup unsweetened cocoa powder, a sprinkle of cinnamon, 1/4 cup maple syrup, and 2 cups plain rice milk. I blended up the best.drink.ever.