Created by Oak Steakhouse Nashville's executive chef Scott Kroener, this dessert was inspired by date nights with his wife where he would order two desserts – both the crème brûlée and cheesecake.
Amy Colvin of Pueblo won first place at the Colorado State Fair with this cake, which can be topped with a fresh blueberry sauce and whipped cream, or lightly sugared, sliced strawberries.
Creamy California Avocado Chocolate Mousse is sandwiched between layers of chocolate cake in this recipe from Chef Brooke Williamson and the California Avocado Commission.