Just Dessert by The Tall Poppy Writers

Just Dessert by The Tall Poppy Writers is a book written by various writers of Tall Poppy Writers Association. 

As remark the contributors, in general they write, but when they don't, they also love cooking and baking. What is cooking and baking if not a natural extension of what we all do for a living? Cooking means giving pleasure to other ones. These recipes are old ones, favorite ones from generations or newest ones, discovered for casualty or for work, writing some books, and shared with the readers and let me add...bakers.

Cooking adds Sheehan introducing us her apricoat ginger scones is "The transference of energy from the chef, to the food, to the customer".

I was impressed by the story told by Nicole Baart. She loved to share a lot of time with her grandma and grandpa and Julia, her granny was a great baker as well. Nicole adored whatever she baked, but her favorite treat were her gingersnaps because spicy and sweet at the same time.

Eileen Goudge will share the best recipe of banana bread you have ever tasted, directly from her book: Something Warm From The Oven: Baking Memories, Making Memories but also the Heart-Shaped Cake.

Grannies were the best bakers, for what you will read. It's also the case of the Chocolate Pie's recipe shared by Kathryn Craft. This recipe is transmitted from generation to generation.

There are delcious Jewish recipes and Julie Cantrell will introduce is her Louisiana French Apple Pie, a quick recipe while Susan Gloss will share with us the Plummy Rum Blackberry Buckle.

Do you want a different breakfast surrounded by chocolate? So, goes for this dessert from  Sonja Yoerg plenty of proteins: Chocolate Chia Pudding.

Ann Garvin proposes her Lemon Mousse recipe and  Amy Impellizzeri the Homemade Grape Jelly.

Kelly Harms arrives with a delicious recipe good for thermos and for what I read absolutely delicious! and with a great story behind. Perfect for winter, it's the hot irish malted.

Delicious cookbook for sure. It must be yours!

I thank Ann Garvin for this cookbook.

Anna Maria Polidori