I don't do a lot of dessert recipes at SippitySup. Especially elaborate, super-sweet desserts. This is partly because I don't really have much of a sweet tooth. But a bigger part is because there are so many bloggers out there doing such a great job with every genre of sweet confection. Just cruise through TasteSpotting, FoodGawker, SavorySights etc. I bet 50% of the photos are desserts. Gorgeous desserts! Stunning examples of amazingly sweet intricacies. I can't touch the talent of those people. So I leave that particular accomplishment to them.

However, just because I don't like super sweet stuff, nor am I an accomplished pastry chef; there is no reason to assume I don't like to either eat or make a lovely dessert every now and again.

Today is an example. I am going to bring you a "Sweet Cornmeal Cake with Blackberries and Cream" (Torta di Farina Gialla). Calling this "sweet" is a bit of a misnomer. Because it's only a bit sweeter than good southern-style cornbread. Which is just perfect to me. The blackberries I am serving with it are especially sweet this time of year. A sugary cake would just cloak their perfection.

Bye-Bye Basil, Bye-Bye.

It's been fun. But my week long tribute to the biggest, badest herb of the summer garden is over. It stretched into 8 recipes and lasted 10 days. Which is quite a long "week"! But basil is just that versatile.

We are going to end the basil posts with a bang too!

That's because I have the big, bold belt of basil in a dessert. A Peach Tart with Basil and Mascarpone. I think the name alone indicates what a sophisticated summer sensation this is. But let me push you over the edge into dessert nirvana with this little factoid. This simple tart has a crunchy, sweet cornmeal shortbread crust.

This is a very versatile crust (not unlike the star of the show basil). I pulled it out of Martha Stewart Living magazine a few years ago. I adapted it slightly (more butter!) and it has made many repeat performances in my kitchen.