Just because we’re on keto doesn’t mean that we can't make ice cream—sorry gelato. It’s gelato because we heated the eggs to incorporate the erythritol sweetener. And because we’re fancy.

We whipped heavy cream, sour cream, condensed milk and vanilla bean paste together and poured it over sliced strawberries. Yippee-Ki-Yay, Mr. Falcon! How did we just discover this perfect (and simple) dessert?

We crafted this vanilla bean ice cream substituting dark brown sugar for white sugar. It added a dynamic of rich, molasses goodness.

We planned to make peanut butter bars but couldn't resist tossing in walnuts, almonds and Macadamia nuts. Crunchy. Satisfying. Decadent.

We topped homemade warm coconut shortcake with homegrown cool raspberries.

We didn’t make this lemon cake. We couldn’t have made this lemon cake. We bought it, and it was delicious.

A gentleman should indulge, occasionally.  Notwithstanding our  sophisticated tastes, we love Oreos.  We especially love the Double Stuf Oreo cookie.  And before today, we subscribed the unqualified premise that more crème is better. Meet the new Mega Stuf Oreo.  Wow.  Each cookie contains a quarter-inch of crème -- beautiful but also lethal (or, at least, dreadfully sweet).  Sometimes, too much of a good thing is a bad thing.  And sometimes, too much crème gives you a wicked sugar high. Have the snack innovators at Nabisco gone mad?  Perhaps.  Are they conspiring the nation’s dentists?  Could be.  Or maybe, someone remembered this commercial and insisted on making it a reality.