It was a casual Saturday evening dinner about six months ago. I was preparing a rosemary pork roast with a few dishes on the side when, like a smack in the face, I was hit by a happy accident. Here's what happened: knife chops rosemary for roast, knife left on counter next to rosemary, fresh batch of marshmallow squares is cooling off next to the knife that's next to the rosemary. Lack of self-control drives knife into the corner piece of the marshmallow square. Neck kicks back and senses become a scene from "Fantasia." The soft sweetness of the marshmallow paired with the piney flavor of the rosemary was like nothing I had ever tasted.

Rosemary in a sweet? Or maybe more to the point, rosemary delicious in a sweet? It took a second to absorb what had just happened, but then it occurred to me: If a hint of rosemary could make the squares taste so delectable, then maybe other herbs and spices could enhance the flavors of classic sweets and take them to a new level.