I turned 32 last week, and I decided to throw a party. The theme was Brunch and Boardgames, but in reality, this party was just a cover for my cooking and baking addiction. The piece de resistance was my butterbeer cake. For those of you who aren’t in the know (but honestly, if you clicked on a Butterbeer Cake recipe, you already know), butterbeer is a sticky sweet brewed concoction from Harry Potter.
Cozy winter desserts are wonderful, but sometimes (in the dead of winter) you start to miss the bright flavors and colors of warmer months. My Wild Blueberry Lemon Bars are certainly bright. They’re citrusy, they’ve got the sweetness of wild blueberries, and they’re neon pink! Whether you’re looking to brighten these dark winter days or summon an early spring, this is the dessert for you.
When I think about Starbucks during the winter, I don’t think about the red cups, Eggnog Lattes, or Peppermint Mochas. Instead, thoughts of Cranberry Bliss Bars begin dancing through my head. The only bad thing about Starbucks’ Cranberry Bliss Bars is that they’re seasonal, which means when the proverbial snow melts, these sweet treats also disappear. This winter I set out to fix that.
I’ve been going super pumpkin spice crazy lately because I found THE BEST pumpkin spice, and I’ve been putting it in everything, including this Pumpkin Spice Ice Cream, which was a huge hit at this year’s Friendsgiving!
This recipe is super easy and only requires five ingredients. It’s a real crowd pleaser and a cinch to make. Whip up a batch to impress friends and family this holiday season, or to have a little taste of fall any time of the year!
I don’t eat a ton of cereal and I don’t like to be wasteful, so I wanted to find a way to use up the remainder of the package before it went stale. Then it dawned on me – those confusing cookies my aunt made used cereal, so why don’t I try my own version of a Ranger Cookie? Using crushed cinnamon toast cereal in my cookies was a game-changer. It inspired me to find other substitutions to create new flavor combinations and completely reinvent the Ranger Cookie of my past.
This ice cream could not be easier. It’s as simple as picking up a few ingredients at the market, whipping some cream, smashing things up, and freezing. Once it’s ready, scoop and serve. This super easy, amazingly delicious ice cream will have everyone asking for s’more!
There’s not much better than an ice-cold treat on a hot day, and pudding pops are a classic hot-weather treat. With summer fruits and berries at the height of their abundance right now, I decided to put a new twist on one of my childhood favorites – Pudding Pops! This Berry Lemon Pudding Pop is made with a slightly sweetened berry compote, lemon instant pudding, and Greek yogurt for a little extra tang and a creamier texture.
I love this rustic dessert and it’s customizability. After several attempts, I came up with a recipe that is naturally sweet and bursting with flavor and has a light yet crunchy, sturdy crust.
I was so happy with how this cake turned out! I had some left over sour cream, so I decided to add that in to make the cake dense and moist as a bundt cake should be, and the strawberries lend the cake a beautiful juiciness in each bite. The combination of almond and sweet strawberries with a hint of lemon zest give this cake a lovely, light flavor that is a perfect warm-weather dessert.