Get the latest recipes from Brazentart http://www.grouprecipes.com/people/brazentart I wanted a sweeter version of pumpkin soup to serve as a pre-dessert but my internet search and a review of my personal library/archives yielded nothing! So here it is, warm and creamy, reminiscent of the pie, but the roasted pumpkin is the real star here. http://www.grouprecipes.com/23968/possibly-the-worlds-first-ever-dessert-pumpkin-soup.html I'll confess, this is not my recipe. I got it out of the LA Times many, many moons ago. I've tweaked the recipe just a tad over the years. This cake is light and the creme fraiche adds a nice tang. It's also a small cake, perfect for just a few people. You'll find other uses for a 6" pan, I swear! http://www.grouprecipes.com/21077/chocolate-creme-fraiche-souffle-cake.html Yet another winner from the fancy-schmancy restaurant. I served this with cream cheese mousse and candied walnuts http://www.grouprecipes.com/19947/cider-oatmeal-spice-cake.html This is another original predessert from the fancy-schmancy hotel where I work. I developed it to resemble a gin martini, flavor-wise. I garnished it with gin-infused candied lemon peel and green olive powder (oven-dried olives, ground in spice blender) http://www.grouprecipes.com/14407/juniper-citrus-gelee.html This was offered as a predessert at the fancy-schmancy place where I work. The recipe is all mine, so I'm happy to share it with you. Apricot and cardamom are a great combination, the result is wonderfully refreshing. http://www.grouprecipes.com/7389/cardamom-apricot-floats.html These are Lloyd's favorite treats. I used to keep the carob powder on a lower shelf, but he kept knocking it off hoping to inspire me to bake for him, I guess. http://www.grouprecipes.com/1655/lloyds-brownies.html