As a going away-have to celebrate-birthday-need dessert for this event thing, I found a recipe for Salted Maple Pecan Bars. I just had to put a grill-spin on it. Okay, so there were five and a half of us (one guy had one piece and disappeared somewhere) and we demolished the 9 x 13-inch tray that I made. These were so good that I had to make them again two days later. So good that when asked for seconds from someone, I lied and said that they were all gone. Yeah. THAT kind of good. 

Sure, you could celebrate national peanut day with just one thing, and that thing was delicious grilled chicken legs, slathered with  Peanut Butter Barbecue Sauce, but what's the fun in that when you can celebrate with TWO recipes? Basically, I don't like to have a meal without something a little sweet at the end. I have a sweet tooth. It's right beside my garlic tooth and my meat tooth. 

This loaf of pure deliciousness is fantastically gluten free and vegan if you can believe it. It's like a granola bar got married to cake and had an oatmeal muffin baby, then sprinkled it with chocolate chips. No seriously guys, it's that good. It makes a filling breakfast, but it's perfect for a relatively guilt free after dinner sweet too. 

When cooking for a crowd there are many times where you have people that have allergies. These are things that need to be considered carefully when selecting a menu. Recently I had the pleasure of cooking for 50-ish people. There were people that were gluten free, dairy free, diabetic, corn free and even egg free! Funnily enough no nut allergies... but I digress. Basically I wanted to finish off the meal that I prepared with a little bit of a sweet treat. I was inspired by The Minimalist Baker's Vegan Gluten Free Brownies to make these, One Bite Black Bean Brownies aren't crazy sweet but they have that hit of chocolate and fudge-ish texture that you like in a brownie.  

I wanted cookies. I wanted chocolate. I wanted ooey and gooey and warm and .. well maybe I was just having a moment, but I was sure having a great moment when I was inspired to make these! Inspired by the recipe on Table For Two Blog, I decided I needed to make my own delectable delights, with a bit of a grilled flare. 

It's peach season, it's summer, it's hot. Why not get the best out of the seasonal produce and beat the heat with Grilled Peach Ice Cream! No I didn't grill the ice cream, I grilled the peaches and put them into the ice cream. This dessert is kid friendly and super easy to make. It was creamy and smoky and sweet. 

I guess I should explain the asterisks on the time it takes to make the Grilled Peach Ice Cream. It really doesn't take long, but the freezing time is where it gets you. I don't exactly have a place to put that. But basically you have to wait, impossibly hard because it smells and tastes so good, for the ice cream to set for at least 2 hours in the freezer.  

These are fun little treats and delicious too. I know I say that about almost everything on this site, but hey, I love food. I love desert food probably the best, aside from steak, and bacon, and pork, and garlic, oh and chocolate. Guess I could go on forever couldn’t I? Be careful to use apples that don’t have too too much juice, they tend to get a little messy when you bake them. What’s your favorite fruit based dessert? Leave a comment below or on Facebook and tell us!

It was not hard to eat all of these delicious french toasts up. We really enjoyed this breakfast. I am thinking that I should try a savoury version of this recipe. What do you think? Leave a comment below and tell me what you think would go into a savoury version of Stuffed French Toast On the Grill.

*Myself and the Baron of Baking (my husband) had an issue that the whites would not stiffen at all. No matter what we did.  There are some reasons that this can happen.

• Bowl was wet or had debris in it before you put in the egg whites. Make sure that your bowl is clean and completely bone dry before adding the egg whites.
• Stiff peaks won't form if you got yolk in the whites, even the tiniest amount will throw everything off. Try adding ¼ tsp. of lemon juice or cream of tartar in for every 2 egg whites.
• Stiff peaks still won't form. Are you using the wrong attachment in the mixer? You need to be using the whisk attachment if you are using a big stand mixer, or a hand mixer. Don't use dough hooks, the "k" attachment or anything but the whisk attachment when making anything like meringue or whipped cream.

So I was not going to crack into another 6 eggs for their whites and try again. The Baron agreed with me. So we folded the egg-white mixture into the chocolate mixture and poured it into the springform pan. There was a little bit of leakage, which was caught by the baking tray that we used under the springform. I was surprised that the cake came out at all, but it was tasty. It did not rise at all, it was dense, but delicious. If the egg whites had come out, it would have been lighter, but just as good.

Next time I want to dress this up with perhaps a ganache, a caramel top, or maybe some sort of peppermint - thing for christmas. What would you top this cake with? Leave a comment and tell us how you would dress up this interesting cake.

I was inspired by a photograph on Pinterest when I contemplated this recipe. I started with research into poached pears. I would have just grabbed the common Bartlet pear for this recipe. But thanks to the author and blogger David Lebovitz, who explained in delicious detail, how to properly poach a pear for the best results I chose Bosk. Thus informed and inspired I set out to make a delicious fall dessert. Something that would warm me up and make me smile even though the weather has turned cold. Tell us about your favourite fall dessert in the comments section below!

These are a fantastic and different treat. But they’re no good the next day, even if you bake them on the grill to get that crisp back. If you’re making extra that you don’t think you will eat, don’t fry them, but freeze them right away.