Blueberry and lavender crumble in jars

Dessert in a Mason jar? Yes, please! Vary the fruit-herb combinations to your preference. Peach and chamomile or blackberry and sage are just a few ideas.

Strawberries and cream trifle with sour ale and fresh tarragon

Fresh strawberries lend a brightness and natural sweetness to desserts, but with Anastashia Chavez in the kitchen, unlikely ingredient pairings add surprising pops of flavor. Here, the Ventura-based chef infuses a traditional English trifle with fresh tarragon and sour ale, paying tribute to her Italian training and love of craft beer.

Strawberries and cream trifle with sour ale and fresh tarragon

Lemon almond cream scones

Serve with your choice of accompaniments—such as lemon drizzle, jam, butter or crème fraîche—or enjoy unadorned.

Carrot-beet olive oil cake

This is carrot cake taken to a whole new level. Two colorful batters are swirled together, studded with walnuts and topped with a rich buttercream frosting.

Stokes Purple sweet potato pie with maple whipped cream

Purple is the new orange with this modern twist on the classic sweet potato pie, featuring a hint of coconut.

Warm mini-beignets

If you can appreciate the appeal of a bite-sized churro, you can probably imagine why this dessert is one of the most popular on Andrei's menu.

Homemade ricotta cheese with balsamic blueberries

Fresh, creamy ricotta cheese is surprisingly easy to make and fits well on either the sweet or the savory side of the menu. Undecided? Take a cue from Kellie Black's oldest daughter and eat it straight from the pan!

Market Watch with Timaree Hagenburger: Apricot chia pudding

Try this delicious recipe for apricot chia pudding for breakfast or dessert. You can use any fruit you'd like, including mango, blueberries, strawberries and/or peaches.

Raw pear cake

Bartlett pear grower Diane Henderson of Kelseyville said this pear cake made with raw chunks of the fresh fruit is a family favorite that she bakes several times a year. It's a "moist and flavorful" dessert that is "super-yummy and easy to make." She added, "It freezes beautifully and never seems to dry out."