<?xml version="1.0" encoding="UTF-8"?>
<!--Generated by Squarespace Site Server v5.11.81 (http://www.squarespace.com/) on Fri, 17 Feb 2012 14:38:31 GMT--><rss xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:itunes="http://www.itunes.com/dtds/podcast-1.0.dtd" xmlns:dc="http://purl.org/dc/elements/1.1/" version="2.0"><channel><title>Dessert</title><link>http://www.cheztse.com/dessert/</link><description></description><lastBuildDate>Mon, 23 May 2011 21:51:42 +0000</lastBuildDate><copyright></copyright><language>en-US</language><generator>Squarespace Site Server v5.11.81 (http://www.squarespace.com/)</generator><item><title>Perfect Pie Crust</title><dc:creator>Tselani</dc:creator><pubDate>Mon, 23 May 2011 21:35:25 +0000</pubDate><link>http://www.cheztse.com/dessert/2011/5/23/perfect-pie-crust.html</link><guid isPermaLink="false">53315:489485:11554114</guid><description><![CDATA[I've tried lots of pie crusts, but never one as good as this!]]></description><wfw:commentRss>http://www.cheztse.com/dessert/rss-comments-entry-11554114.xml</wfw:commentRss></item><item><title>Sautéed Peaches with Rosemary and Vanilla Caramel</title><category>caramel</category><category>peaches</category><category>rosemary</category><category>vanilla</category><dc:creator>Tselani</dc:creator><pubDate>Sat, 11 Jul 2009 17:49:01 +0000</pubDate><link>http://www.cheztse.com/dessert/2009/7/11/sauteed-peaches-with-rosemary-and-vanilla-caramel.html</link><guid isPermaLink="false">53315:489485:4593525</guid><description><![CDATA[We demonstrated this recipe at the Lake Oswego Farmer's Market today. Using fresh peaches, caramelize them in a saute pan with caramel, vanilla bean and rosemary. You can eat them by themselves, over ice cream or even over a piece of toasted brioche. Enjoy!]]></description><wfw:commentRss>http://www.cheztse.com/dessert/rss-comments-entry-4593525.xml</wfw:commentRss></item><item><title>Pears Poached in Red Wine Syrup</title><dc:creator>Tselani</dc:creator><pubDate>Tue, 02 Dec 2008 00:50:25 +0000</pubDate><link>http://www.cheztse.com/dessert/2008/12/2/pears-poached-in-red-wine-syrup.html</link><guid isPermaLink="false">53315:489485:2634522</guid><description><![CDATA[This is a fantastic holiday dessert to make for friends!]]></description><wfw:commentRss>http://www.cheztse.com/dessert/rss-comments-entry-2634522.xml</wfw:commentRss></item><item><title>Nectarine and Raspberry Cobbler</title><dc:creator>Tselani</dc:creator><pubDate>Mon, 04 Aug 2008 21:40:00 +0000</pubDate><link>http://www.cheztse.com/dessert/2008/8/4/nectarine-and-raspberry-cobbler.html</link><guid isPermaLink="false">53315:489485:2075517</guid><description><![CDATA[The key to this lower sugar cobbler is using fruit at its peak of ripeness. Feel free to substitute peaches or apricots for the nectarines and any kind of berry for the raspberries.]]></description><wfw:commentRss>http://www.cheztse.com/dessert/rss-comments-entry-2075517.xml</wfw:commentRss></item><item><title>Grilled Peaches with Frozen Honey Custard</title><dc:creator>Tselani</dc:creator><pubDate>Mon, 04 Aug 2008 21:36:53 +0000</pubDate><link>http://www.cheztse.com/dessert/2008/8/4/grilled-peaches-with-frozen-honey-custard.html</link><guid isPermaLink="false">53315:489485:2075511</guid><description><![CDATA[Nothing could be simpler than peaches on the grill with a hint of brown sugar and a squeeze of lime.]]></description><wfw:commentRss>http://www.cheztse.com/dessert/rss-comments-entry-2075511.xml</wfw:commentRss></item><item><title>Blackberry Sorbet with Lime</title><dc:creator>Tselani</dc:creator><pubDate>Mon, 04 Aug 2008 21:13:26 +0000</pubDate><link>http://www.cheztse.com/dessert/2008/8/4/blackberry-sorbet-with-lime.html</link><guid isPermaLink="false">53315:489485:2075128</guid><description><![CDATA[Swap out the blackberries for raspberries, strawberries, or blueberries for a change of pace.]]></description><wfw:commentRss>http://www.cheztse.com/dessert/rss-comments-entry-2075128.xml</wfw:commentRss></item><item><title>Berry Lemon Custard Cups</title><dc:creator>Tselani</dc:creator><pubDate>Fri, 06 Jun 2008 23:36:05 +0000</pubDate><link>http://www.cheztse.com/dessert/2008/6/6/berry-lemon-custard-cups.html</link><guid isPermaLink="false">53315:489485:1892299</guid><description><![CDATA[No only is this dessert simple it’s refreshingly light on a hot summer’s day. We’ve lightened the recipe by replacing some of the eggs with a little unflavored gelatin and using low fat buttermilk. If you don’t have buttermilk on hand, use low fat milk instead.]]></description><wfw:commentRss>http://www.cheztse.com/dessert/rss-comments-entry-1892299.xml</wfw:commentRss></item><item><title>Strawberries with Lemon Sabayon</title><dc:creator>Tselani</dc:creator><pubDate>Wed, 04 Jun 2008 01:24:30 +0000</pubDate><link>http://www.cheztse.com/dessert/2008/6/4/strawberries-with-lemon-sabayon.html</link><guid isPermaLink="false">53315:489485:1884015</guid><description><![CDATA[Sweet strawberries are a nice compliment to the acidity of the lemon.]]></description><wfw:commentRss>http://www.cheztse.com/dessert/rss-comments-entry-1884015.xml</wfw:commentRss></item><item><title>Oatmeal Blueberry Crumble</title><dc:creator>Tselani</dc:creator><pubDate>Thu, 01 May 2008 23:01:47 +0000</pubDate><link>http://www.cheztse.com/dessert/2008/5/1/oatmeal-blueberry-crumble.html</link><guid isPermaLink="false">53315:489485:1803841</guid><description><![CDATA[What could be better than a fruit crumble that's actually good for you?]]></description><wfw:commentRss>http://www.cheztse.com/dessert/rss-comments-entry-1803841.xml</wfw:commentRss></item><item><title>Molten Chocolate Cake</title><dc:creator>Tselani</dc:creator><pubDate>Thu, 01 May 2008 22:57:40 +0000</pubDate><link>http://www.cheztse.com/dessert/2008/5/1/molten-chocolate-cake.html</link><guid isPermaLink="false">53315:489485:1803833</guid><description><![CDATA[This recipe was inspired by the one from Gale Gand, Food Network star and pastry chef at the Chicago-based Tru. The batter can be made ahead, put into the molds, and kept in the refrigerator. Just add 3 or 4 minutes to the cooking time. This is also great served with a little vanilla frozen yogurt.]]></description><wfw:commentRss>http://www.cheztse.com/dessert/rss-comments-entry-1803833.xml</wfw:commentRss></item></channel></rss>
