When I visited New Orleans a couple of years ago, I had no idea what just desserts was.

I’d never heard of it, let alone seen any photos.

But then I started following the recipe online, and I was hooked.

In New Orleans, I was given a free sample of just desserts at my first restaurant, The New Orleans Cafe, in 2013.

I fell in love with the sweet, fluffy, fluffy taste of this recipe.

When I tried it at my next restaurant, Tasty Treats in 2015, I fell back in love.

Since then, I’ve made just desserts on occasion, such as with a French-inspired chocolate cake, with whipped cream, and with the decadent peaches, berries, and whipped cream.

But I haven’t made just dessert before.

So I decided to try making just desserts with my friends, who are all lactose intolerant.

They told me to make the first one on the list, which is my recipe, because they’d all eat it together.

When my husband and I finally ate it together, we loved it.

The flavors and textures were very rich and the sweetness was just perfect.

I’m not sure if I would call it just desserts, but it’s not dessert for me.

I just love the taste of the ingredients and how it turns out.

It’s a sweet and creamy treat that I would definitely make again.

3 ingredients: 1/4 cup milk 1/2 cup butter, softened 1/3 cup sugar 1/8 teaspoon vanilla extract (optional) 1 egg, beaten to form a stiff paste 1/5 cup flour 1/1 cup sour cream 1 teaspoon cinnamon 2 cups chopped peaches (about 4 cups) 1/6 cup frozen peaches or peaches-flavored granola, thawed 1 cup frozen strawberries, thawed and drained 1 cup orange juice 1 teaspoon vanilla essence (or to taste) Preheat the oven to 350 degrees F. In a small bowl, whisk together the milk, butter, sugar, vanilla, and egg.

Pour the milk mixture into the dry ingredients and mix until the mixture is just combined.

Fold in the flour, sour cream, cinnamon, and vanilla until the dough forms.

Gently fold in the peaches and strawberries, alternating with the vanilla and sugar.

Use a rolling pin to roll the dough into a ball about 3 inches (7 cm).

Place the dough on a lightly floured surface and roll up to 1 inch (3 cm) thick.

Place the baking sheet on the baking rack and bake for 15 to 20 minutes, until the filling is golden brown.

Remove from the oven and allow to cool on a wire rack.

Remove the pastry from the baking tray and cut into pieces about 1 inch by 2 inches (3.5 cm by 6 cm).

If you want, you can sprinkle the filling over the dough before cutting.

Place a pastry cutter or pastry brush on the bottom of a 9-inch pie plate.

If using a pastry brush, brush the filling with about 2 teaspoons of water to prevent the pastry dough from sticking to the sides of the pie plate while it bakes.

To make the whipped cream: Beat the butter and sugar together in a small saucepan until smooth.

In the bowl of an electric mixer, add the eggs and cream, beating until combined.

Increase the speed to high and beat for 5 minutes.

Add the vanilla, cinnamon and vanilla essence.

Mix for another minute, then stop and scrape down the sides with a spatula or wooden spoon.

With the mixer on low, add half of the flour mixture and beat until well combined.

Add in the remaining flour mixture, scraping down the bowl with the spatula to prevent it from sticking.

Pour into a piping bag and pipe the cream into the bottom half of a double boiler.

Using the back of a spoon, pipe the remaining half of cream onto the bottom side of the double boiler, filling the bottom as much as possible.

Using a spatulas hand, pipe about 1/16 of the whipped filling over each side of each pastry.

Using another spatulas palm, pipe more cream into each pastry to fill the rest of the pastry.

Spread the whipped dessert into a 9×13 pan, leaving at least 1 inch of the filling on each side.

Bake for about 30 minutes, or until golden brown and crisp.

To serve, spread the whipped pie with whipped whipped cream over the top.

Garnish with a pecan and pecan seeds. 3.2.2730