I was going to write about soups this week, it's what's for dinner. Instead I am pining for anything sweet.

Do you know what a semordnilap is? It is not a palindrome, but a palindrome is a semordnilap.

Stressed and stranded on a desert island conjures up images of a mound of sand with a lone palm tree, tattered clothing, hot sun, and sea water eating away the shore.

Stranded on a Desserts island conjures up visions of red rosy cakes lathered with cream cheese frosting, oversized cinnamon-covered muffins, Easter Colomba, piles of cookies and chocolate, and perhaps a root beer float with gentle tumbleweed marshmallows rolling towards you.

So today we are addressing how life right now is Stressed and how we are working to have more Desserts. A core tenet of the all important food groups we cherish.

Here are a few made up history bits with tidbits of facts and half truths.

The history of desserts go waaay, waaaay back to ancient civilizations where dates and honey were the treats. Fruits were cherished, and nuts were eaten, not in office.

When sugar came along it was instantly recognized as a luxury. Back then, wealth was sweet and was melded with the more common almonds, honey and the aforementioned fruit.

The Etymology of the word 'candy' comes from the Arabic word "qandi", which means "sugared" or "sugar." This, in turn, comes from the Persian word "qand", meaning "sugar," which was derived from Sanskrit "kanda", meaning "sugar" or "sugar cane."

The word entered European languages through the Crusaders' interactions with the Arab world during the medieval period, where sugar was used extensively in cooking and candy-making. The term "candy" started to appear in English in the 16th century to refer to sugar-based confections.

Sugar from the newly established trade routes became more accessible, allowing for the creation of more complex confections.

Candied fruits, sugar-coated nuts, and boiled sugar confections were made by hand. The early stages of modern candy making began with the development of sugar-based treats that were more recognizable as the candies we know today.

Candy bars, lollipops, jelly beans, and chocolates became widely available to people of all social classes. Major candy brands such as Mars, Nestle, and Cadbury were founded, cementing the widespread appeal of candy as a sweet treat enjoyed by people worldwide. (A great listen to is the podcast about Mars, Inc. on ACQUIRED).

Chocolate, as we all know, is the best way to curb angst and recession. With its low sugar content per value of good stuff, it is important to consume on a regular basis.

Dark chocolate is loaded with powerful good stuff which helps neutralize harmful out of control radicals and protect your cells from oxidative stress.

What this means for you is better brain function, improved heart health, happy mood boosting and in the end your exterior epidermal layer will be rosier!

The history of desserts reflects human creativity and cultural exchange, with each era contributing new ideas and ingredients that continue to shape the world we live in today.

From ancient honey cakes to modern-day Colomba and marzipan shaped like Easter eggs, desserts have always been a delicious expression of human ingenuity and perseverance.

Join me and go out and eat sweet and be sweet.

This year, due to a series of events involving the moon, the Julian and Gregorian calendars, for the first time since 2017, both Orthodox and Western Christians will celebrate Easter on the same date.

Check out our best suites of sweets we love the most right now.

FYI: Local humans: We are having a chocolate tasting and looking for your thoughts on March 22nd. Please come on by and meet some bars!

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Marzipan is believed to have originated in Persia or the Middle East, where almonds and sugar were combined into a sweet paste as early as the 8th century.

Through trade and conquest, this confection made its way to Europe, via Moorish Spain or during the Crusades, and it became particularly popular in the Mediterranean countries like Italy and Spain.

Shop now for Pennisi Marzipan Easter Eggs!

It is a challenge to not eat them all at once. Spicy, Sweet and delicious with 70% chocolate! A perfect match!

Chocolate-covered fruit is special! Make the fruit mango and add a little chili = addictive!

Shop now for LEVELEZ Spicy Dried Mango with Chocolate!

This buttery, crisp, but slightly moist, shortbread is handmade by Willow McCrain in South Carolina's Lowcountry region. It's baked to a golden brown and its texture and flavor border on the sublime. Willow uses only the best ingredients and you can tell. We like our shortbread to be crisp when you bite into them, but not hard. And this shortbread does not disappoint!

Willow uses an old family recipe passed down from mother to daughter for generations. Although the recipe is not complicated and has just a few pure ingredients, the key secret to the consistent and delicious outcome is clearly the love and caring that Willow puts into every batch.

Traditional shortbread lovers will be thrilled. Shortbread has often been considered the traditional hostess gift, in our modern life, this is still a wonderful thank you gift and also a treat to yourself!

Truly the best!!
"This shortbread really is the best I've ever tasted. The texture is the perfect combination of crisp with a touch of chewiness and the flavor is fabulous. You can tell this shortbread is made with ingredients of the highest quality. If Walkers is a step up from Lorna Doone, Willow McCrain shortbread is a mile higher on up the ladder."
-- Donna

Shop now for Heritage Shortbread!

This favorite chocolate and hazelnut cream spread is so crazy good, all you need is a spoon to consume it straight from the jar. And if you have any left, you can also use it in baking, sandwiches, topping a cookie, and making candy.

Try a little with a spoon and you will find it thicker than you might expect. Hot weather, of course, will soften the spread, and in the reverse, cold will firm it up. It is so good you won't care!

It is so good that when you do add it to something like your favorite banana bread, it is totally transformed!

Be careful though, sharing this hazelnut spread is tough to do. Best to have a good hiding place in mind before it arrives!

Shop now for Slitti Nocciolata Hazelnut Creme!

I am reminded every time I have a piece of chocolate from Joan of how spectacular her ability is to blend flavors with chocolate and make it magical!

Even something as common as sea salt and toffee is distinctly special when Chocolat Moderne makes it!

Shop now for Chocolat Moderne Sea Salt Chocolate and Toffee Bar

Canasuc's "Rouge Accroche-Coeur" are heart-shaped sugar pieces to hang on the cup-edge of tea or coffee.

With colors of white and red they are intended to be messengers of love and passion.

These red heart-catching sweets are an amazing treat!

Shop now for Canasuc Rouge Accroche - Red Heart-Shaped Sugar Cubes!

These hazelnuts are covered in a nut chocolate which is comprised of cocoa beans, raw sugar, cocoa butter, hazelnuts, cashews, almonds and salt.

Addictive and impossible to eat just one. I think the only way not to eat them all by yourself is to share them!

Shop now for Karuna Organic IGP Hazelnuts and 65% Dark Chocolate Dragees!

These shortbread cookies smell just like any good cookie with lemon will smell! Awesome!!

Like a round cookie wearing a light lemon-colored sugar hat. The nose and the finish in the taste are when you get the most lemon. Otherwise, it is just a presence that blends wonderfully with the lightness of the shortbread.

If you look at the cross section of the cookie, you see a crumbly texture, and the bite tells you the same. It is a nice, thin crunch bite.

Shop now for Island Bakery Lemon Melts!

These Pates de fruits are gentle with wonderful flavors.

Francois Doucet Confiseur is a renowned confectionery company founded in 1969 in the picturesque town of Oraison, located in the Alpes-de-Haute-Provence region of southeastern France.

Positioned approximately 80 kilometers northeast of Aix-en-Provence, Oraison is situated around 600 kilometers southeast of Paris.

The company is known for its rich tradition of crafting high-quality sweets, with a focus on artisanal techniques.

Francois Doucet Confiseur is particularly famous for its specialty in making exquisite candies, including their signature candied fruits, pralines, and nougats. Their products are made using the finest ingredients and are steeped in a commitment to maintaining the authentic flavors of French confectionery craftsmanship.

Shop now for Doucet Amour de Fruits Heart-Shaped Berry Pates de Fruit!

Porcelana Criollo is a rare and highly esteemed variety of cacao, renowned for its delicate flavor profile and historical significance. Originating from the Andean region of Venezuela, particularly around Lake Maracaibo in Zulia state, Porcelana is one of the purest forms of Criollo cacao.

The cacao pods are distinctive, with smooth, pale pods and nearly white beans when unripe, which gives rise to its name, "Porcelana," meaning "porcelain" in Spanish. Due to the cacao tree's susceptibility to diseases and pests, cultivating Porcelana is particularly challenging, making it a rare find in the cacao world.

The flavor profile of Porcelana is exceptionally mild and balanced, with tasting notes of almond, toasted bread, bay leaf, and hints of hazelnut, cream, vanilla, and bread crust. It is naturally low in acidity and astringency, providing a creamy and sweet taste with a lingering, nutty aftertaste.

The beans are harvested with great care in traditional growing areas at the foot of the Andes, where the fermentation and sun-drying processes preserve their unique characteristics.

Due to the labor-intensive cultivation and limited availability, Porcelana Criollo is considered one of the most luxerious cacaos in the world.

Shop now for Ara Chocolat Porcelana Criollo 70-Percent Venezuela Dark Bar!

You'll go crackers for these cookies!

They're light, delicate, crunchy and are a delight to eat.

What do these cookies have in common with potato chips, Fritos, a good riddle and the air you breathe?

You can't just have one....

These Corn Cookies match perfectly with a nice Red wine after dinner, just as easily as your morning biscuit with a cup of coffee.

With a hint of vanilla these cookies are the perfect crumble crunch that is way better than an Oreo (and Oreo's don't pair well with wine), made with wheat flour and corn, the result is a lighter than air snacking cookie that compliments the usual suspects like Moscato d'Asti.

And they are not too sweet so you can pair it with something like Crema di Pistachio from Sicily.

And for those who don't indulge in Wine, Oreos or Pistachios, these delightful treats can skinny dip in your tea.

The reality is that you can eat them home alone, unadorned, naked without any outside judging eyes. If they are your cup of tea, then you will wonder how you haven't crunched on them before!

Shop now for Crunchy Corn Cookies - Primo Pan Foglie di Mais!

Break open the package, and you will see a light-colored biscuit. Break one in half and you can see the geology of the biscuit.

You will be able to recognize the almond bits, and you will be able to see the layers of biscuit, and you will immediately appreciate why Effie's Almond Cardamom Cookies are so crunchy all the way through.

All the ingredients come together to create this recognizable but unidentifiable total taste sensation. It's delicious.

These sweet almond biscuits go well with jam or marmalade, a sharp cheddar pairs well, or try them with a nice chocolate and toasted marshmallow.

Shop now for Effie's Homemade Almond with Cardamom Biscuits!

A tartufo is an Italian dessert that typically consists of a ball of ice cream or gelato, often with a rich, creamy center, which is then coated in a layer of chocolate or cocoa powder.

The Tartufo Extranero is a variation of the traditional tartufo dessert, but it is made with high-quality, dark chocolate (cioccolato extranoero).

Tartufo is made by combining layers of dark chocolate with hazelnuts or other fillings, creating a truffle-like texture that's smooth on the inside with a crispy, crunchy exterior. The "Extranero" part refers to the dark chocolate used in the creation, which has a higher cocoa content, providing a more intense and bitter flavor profile compared to milk chocolate. Basically, the bite is surprisingly smooth, rich, dark, with a little crunch to make it delicious!

Shop now for Antica Torroneria Piemontese Tartufo Extranero - Extra Dark Truffles here!

The deliciously soft nougat is so wonderful to eat!

Le Petit Duc Classic des Cevennes Nougat is a traditional French nougat from the Cevennes region, renowned for its artisanal craftsmanship and high-quality ingredients.

Le Petit Duc, a family-owned confectionery company based in the Cevennes mountains of southern France, is known for producing nougat using age-old recipes and methods passed down through generations.

The Classic des Cevennes Nougat specifically is a variation of the traditional nougat that is characterized by its delicate balance of flavors and textures.

Made with a base of honey, almonds, and egg whites, the nougat is soft yet slightly chewy, with a crunchy texture from the almonds. The honey used in the recipe imparts a natural sweetness and floral notes, while the almonds bring a nutty richness.

The nougat is crafted with care and without preservatives or artificial flavorings, allowing the pure flavors of the ingredients to shine through.

The Cevennes region, known for its beautiful landscapes and its production of high-quality honey, contributes to the distinct flavor profile of this nougat.

Shop now for Le Petit Duc French Des Cevennes Nougat!