I love black sesame flavored treats. Lovely flecks in scoops of ice cream or jet black filling inside mochi or a steamed bun. I’ve been on a cereal kick lately so I thought I’d experiment with them in cereal treats! The classic version is pretty sweet but adding the black sesame changes the flavor to this wonderfully nutty and crave-able treat that is not too sweet and dangerously difficult to stop eating!

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I’m excited to share the banana bread recipe, from Chef Dominique Ansel’s new cookbook Everyone Can Bake. It’s the follow up to his debut book, The Secret Recipes, which featured many of his signature bakery items. I made the Cronut, Frozen S’more and Cookie Shots, but the recipes were definitely more technically involved. In his latest offering, the recipes are geared for the home cook, which is very appropriate during this pandemic. He shares takes on classics including pound cake, banana bread, brownies and more. I like how the book is structured. There are base, filling and topping recipes, and within each of those, he offers easy tweaks. Ultimately, I decided to top mine with streusel.

I was grocery shopping and the most vibrant rhubarb caught my eye. The stalks were SO uniformly red and beautiful. I often get inspired at the store or market, with no advance plan but seasonal ingredients are my favorite impulse buy. I decided to use the rhubarb as a topping for this panna cotta tart that I tweaked slightly here. The rhubarb was roasted with sugar, lemon and vanilla bean before arranging them in a herringbone pattern on top of the tart. They become nice and tender but still have some bite. Enjoy!

For Easter brunch at home with my family, our menu is mostly savory with scrambled eggs, hash browns, sausage and a giant, cheesy Dutch baby for sharing. To finish, I like having something bright and refreshing, which brings me to this lemon tart. I always have a variety of C&H® Sugars in my pantry to play with and I use two for this showstopping dessert.