In the spring and summer, I flock towards big, bold colors in the kitchen: the bright greens of asparagus and peas, the vibrant yellow of lemons, the red hues of strawberries and raspberries. In addition to bright color, after a winter of routine meals and not-so-inspiring produce, I also reach for interesting new flavors. Lately, I've landed on rose petals and rose water.

If you think raw food has to be austere, Amber Shea Crawley's Practically Raw Desserts will surely change your mind. From cookies to cakes, brownies, pies, puddings, candies, and other sweet treats, the recipes in this cookbook are full of flavor and also flexible so you can adapt them to your tastes, dietary needs, and ingredients on hand. Even if raw (or paleo or vegan or gluten-free) isn't your "thing," this book is a fun introduction to new cooking techniques and no-bake dessert options.

This week marks the first time I will be celebrating my birthday as a gluten-free, dairy-free, and refined-sugar-free person. Friends have expressed their condolences, staring into space with looks of pity (or is that horror?) as they imagine a birthday without a "real" cake. Me, on the other hand, I'm feeling energized and ready to pile my plate with a tumble of biscuits, strawberries, and cream. It's strawberry shortcake season!

Lately I've had ice cream on the mind. It seems I can't go a week without buying a new pint, and so I've started a list of flavors I want to make at home: Strawberry Rhubarb, Mint Chocolate Chip, Toasted Coconut. But that list went right out the door when I saw this recipe for Blueberry Muffin Ice cream. It boasts six light, fluffy muffins in each batch!

Q: My wedding is at the end of June and I am doing a "potluck" dessert table where people can bring chocolate, vanilla, strawberry or lemon desserts. I love to bake and I'm planning on making a few desserts myself ahead of time. What are some freezer-friendly desserts that I can make now, that will still be delicious in a month and a half?

Buttery Popcorn Ice Cream with Homemade Cracker Jack

Whether you are a kid, or just a kid at heart, sometimes there is no better way to end a summer meal then with a big bowl of rich, creamy ice cream. If you've planned ahead, nothing pleases a crowd like homemade, but if you're strapped for time, dress up store bought ice cream with an array of unusual toppings. I can guarantee you won't hear a single complaint.

There are very few cravings as strong as the combination of peanut butter and chocolate. Combine it with pretzels, bananas and salty goodness and what do you have? A no-bake Fat Elvis pie, that's what! 

This Key lime pie is full of clean and bright notes, and it's surprisingly simple to make — and easy to love. 

Dessert is one of my favorite meals. Let's face it: I have a pretty fierce sweet tooth. But many of us are trying to watch our sugar intake or, at least, cut down on the pure white stuff. Here are seven desserts that satisfy a sweet tooth without using any white sugar at all.  

Q: I am planning my wedding for October and would love to have some homemade desserts. We live four hours from our wedding venue and would need dishes that can travel well and still be good up to 48 hours later. Any ideas for small desserts other than cookies that would work?

Sent by Michelle