Over the last few weeks, Hungry Bear and I have bought a ton of strawberries from Rodriguez Farms, our favorite strawberry vendor at the Serramonte Farmers' Market. The berries were sweet, juicy and a great value, a flat (12 baskets) was only $14. And their organic berries were just a few dollars more.

Needless to say, we've eaten a lot of fresh strawberries lately and needed to make something with them. After pondering what to bake, we decided to turn our amazingly simple blueberry kuchen recipe into a strawberry kuchen. The only changes to the recipe were the substitution of lemon zest and vanilla extract for the cinnamon.

Last year, we watched the Barefoot Contessa make chocolate cupcakes with peanut butter icing and thought it was a brilliant combination. We actually made them for dessert in our first post (scroll down) on the site. They were a big hit, so we made them again this past Sunday.

Although we loved Ina's union of chocolate and peanut butter, we thought her cupcake recipe had too many ingredients. I'm sure the cake part tastes great, but we would have bought sour cream and buttermilk, used half, and eventually thrown the rest away.

Instead, we turned to one of our favorite chocolate cupcake recipes by Gale Gand (BTW, her fudgy frosting is killer). We love the simplicity of the cupcake batter... no eggs, no butter, no mixer required.

Carrot cake again? I know, I know, how much carrot cake can someone eat? Well, I've eaten entirely too much of it in the last two weeks. After Hungry Bear made her fantastic carrot cake, I wanted to make a light version while her normal, full-fat version was still fresh on our minds.

The light carrot cake recipe was adapted from Cook's Illustrated (CI). I used all the CI fat reducing steps...

• Reduced the amount of oil from 1 1/2 cups to 1/2 cup
• Reduced the number of eggs from 4 to 3
• Used Philadelphia Neufchatel reduced-fat cream cheese
• Lowered the sugar quantity in the frosting

Then, I kept the majority of the normal cake's other ingredients to keep the flavors similar, which means pineapples and coconut flakes were included.

Cook's Illustrated's light cream cheese frosting recipe uses 12 oz of reduced fat cream cheese and no butter. I didn't like the idea of buying two 8 oz boxes of low fat cream cheese and not use 4 oz. So, I modified the recipe to use 8 oz of cheese and added a little butter.

I love carrot cake. Of all the non-chocolate cakes, it's probably my favorite one. When Hungry Bear gave me the choice between carrot cake and chocolate turtle cake, I still chose the carrot cake. I wanted to keep it uncomplicated this past Sunday night, and what's better than a simple carrot cake with cream cheese frosting?

Hungry Bear used a recipe from an old roommate, Roz. You know, the kind of recipe that's written on an index card and handed down. The cake contains pineapples and coconut flakes, which we both enjoy in our carrot cake. Hungry Bear mentioned Cook's Illustrated (CI) pooh poohed the use of canned crushed pineapples, toasted coconut and wheat germ in The New Best Recipes. In fact, they were "unanimously voted out", but CI approved raisins and nuts as options... um, no thanks. I love Cook's Illustrated, but sometimes their decisions seem completely arbitrary. With all due respect to CI, Hungry Bear and I unanimously voted pineapples and coconut flakes back in!

Hungry Bear has been craving a tart, lemony dessert for awhile, so we made a lemon olive oil cake this past Sunday night. I love olive oil, but in a cake... hmm? I had my doubts about the cake, but Hungry Bear had it on her list of things to make, so we gave it a try. Much to my surprise, I thoroughly enjoyed this light, airy cake.

Depending on how prominent an olive taste you want, extra virgin or regular olive oil can be used in the recipe. We had a nice bottle of extra virgin olive oil sitting around and used it in the cake for the added fruitiness. The cake had an interesting aroma. It smelled savory to me, but tasted like a light pound cake or a denser sponge cake. I was all confused as my nose and taste buds were sending mixed messages.

Once I got over my sensory confusion, I really enjoyed the cake. On its own, the cake was very light and not too sweet. It had subtle flavors of lemon and olive oil... obviously. To keep it light, it's best served with fresh berries and a dollop of whipped cream. For a richer dessert, serve it with a fruit compote and maybe a drizzle of aged balsamic vinegar.