This picture instantly caught my attention. All of the rich reds and blues come together to create a tantalizing feast for the eyes. I want to go on a picnic with a jar of strawberry jam , alongside some fresh bread and enjoy a gorgeous sunny day. This photo makes all those things seem possible and easy to do. It still amazes me how a captured image can get my taste buds excited for wonderful fresh flavours. Thank you Cheri for sharing your simple delight with us. Related: Last week's Pic of the Week: Mango Coconut Curry with Butternut Squash Post your cooking masterpieces in our photo gallery Food chatter happens in our forums (not a member sign up ! ) Join our flickr group

So, I went to New York City . Why am I so lucky? Because the good folks at the Almond Board of California -- who represent a collective of California almond growers who produce 80% of the world's supply -- decided to throw an almond demo all the way in New York City. At the French Culinary Institute, no less. And, you guessed it, I was invited to witness the culinary feats performed in the name of the world's most popular nut (not your mother-in-law). What can I say? It was indeed pretty intimidating. Picture me with my Flip camera, my point-and-shoot, my laptop (for power for the Flip) and my trusty Moleskin pad for notes, fumbling in a room of seasoned New York food writers, in front of a pastry Marquis, Pichet Ong . Pichet, a diminutive, soft spoken man spent years in the reigning domain of man/Chef/institution Jean-Georges Vongerichten , as pastry master. Most recently, Pichet has opened his own restaurant in Greenwich Village, NYC, called Pong , specializing in blurring the lines between the sweet and the savoury. So here is this incredible wealth of culinary knowledge, in a premier culinary school, in the epicentre of epicurean delights, New York City -- just setting the stage. The Almond Board, in their forward thinking, invited Pichet to collaborate with them on the development of exclusive dessert recipes utilizing their raison d'etre, almonds. There were three to be exact; Almond, Pear, & Salted Caramel Cupcakes, Proteinized Almond Butter Cookies (with protein powder) and Almond-Açai Truffles. All three were absolutely heavenly. Oblivious to anyone that might be watching I gorged on the offerings in what my husband likes to call a carbohydrate trance. And what kind of bloggidy blogger would I be if I didn't bring you back some booty (as in recipe plunder, not the other kind)? I've all three recipes, Pichet's brand new book, and a video I made to give y'all a little front row experience. But today, I'll only give up the Almond Cupcakes . I'll review and giveaway Pichet's book, The Sweet Spot on Bazaar in weeks to come, at which point I'll give up the truffles and the protein cookie. FYI, the buttercream on these cupcakes is the best I've ever tasted, and had every one of those New York foodies floored (recipe below). The Almond Event with Pichet Ong Almond, Pear, & Salted Caramel Cupcakes Makes 2½ dozen Pan-roasted pear filling: INGREDIENTS 3 pounds (about 7) Bartlett pears, cored...

Tim Hortons is where I go to satisfy my cravings for caffeine, sugar, and chocolate. I swear the trifecta of a chocolate milk iced capp and two chocolate timbits has magical powers! I use it as my cure-all tonic for rainy days, too-early mornings, and long commutes. Now Timmy's has added something new and unexpected to their menu that I frequently crave: ice cream! Six locations in the GTA have co-branded with Cold Stone , an ice cream shop that specializes in custom-crafted creations using naturally-flavoured ice cream and mixed-in treats. Cold Stone is unlike any ice cream shop I've ever seen in Canada. They've got over a dozen base flavours, including unique options like cake batter, banana, cotton candy, cheesecake, and (appropriately enough) coffee. Samples were encouraged, so if you're having trouble deciding, feel free to try before you buy. Once you've selected your flavour, you can custom design your treat by adding all sorts of goodies like peanut butter cups, nuts, chocolate chips, fruit, or cookies, which are mixed into the ice cream on a granite stone. If you're a little overwhelmed by the thousands of possible combinations, look to the Signature Creations menu for some inspiration. I tried the "Founder's Favourite" which was made with sweet cream ice cream, caramel sauce, pecans, and an entire brownie, all mashed up and served in a waffle cup, but was also tempted by the Birthday Cake remix, with cake batter ice cream, rainbow sprinkles, brownie, and fudge. You can also get your ice cream in shake form, and there's even a good variety of healthy smoothies. On my way out, I spied even more tempting treats: ice cream cakes and ice cream-topped cupcakes in the freezer case. Too bad it’s not my birthday anytime soon. The six test locations are in Mississauga, Hamilton, Toronto, Oakville and Pickering. There's no word on whether they're planning to expand the concept nationwide, but the company, which recently changed its registration to return to its Canadian roots has plans to bring Tim Hortons to three Cold Stone locations in Manhattan , including the flagship store in Times Square. What do you think? Are you excited to try Cold Stone's take on ice cream? What about a Canadian coffee favourite opening in the core of Manhattan? Do you think New Yorkers will embrace the Tim’s double-double? Related: Ice Cream Accessories: Scoop, There It Is!