Her methods do not include ready-made pie crusts, instant puddings, or nondairy whipped topping. She believes in "convenient ingredients with integrity."

Tapioca and couscous substitute for instant puddings. Dessert bases can be toasted English muffins or baguette slices, tortillas or pizza dough.

A bowl of ice cream can be dressed up with fresh fruit, quick sauces, candy toppings or cookies, or molded into sandwiches.

I'm tempted more by Chattman's flavor combinations than her time-saving techniques. Recipes for Roasted Figs & Ricotta Cheese, Baked Apple-Raspberry Pancake and Chocolate Croissant Bread Pudding sound irresistible. They're not too plain, not too exotic.

But filling a large pan with ice water for a quick cool-down sounds like an unnecessary extra step to me.

The Greek Honey & Sesame Candy I tried never hardened, even after a stay in the fridge. (Confession: It could have been because I didn't stir it "constantly" as instructed.)

Caramel Baked Apples (stuffed with chopped walnuts, brown sugar and butter) are made in the microwave. But at the 6-minute mark of a 7-minute cooking time, I heard a pop and discovered more applesauce than apple. It might be better to reduce the microwave time and finish off the recipe in the oven, which would allow the apples to hold their shape and the stuffing to crisp up nicely, too.

A super-easy recipe for Mini Goat Cheese Cakes was mixed up in a snap and baked in a regular muffin tin, resulting in nice, not-too-sweet bites that are just the right size.

Chattman has the right idea to put a sweet exclamation point on dinner. And she has put together intriguing combinations and fresh ingredients. But when I next whip up one of her recipes, I think I'll take the local rather than the express.
Cindy Creasy is Community News Editor of The Times-Dispatch. Contact her at (804) 649-6434 or ccreasy@timesdispatch.com.