If there’s one thing that instantly takes me back to being a kid in Texas, it’s a warm ham, egg, and cheese kolache. We used to buy these all the time growing up, and there’s just something about that soft, slightly sweet bread wrapped around fluffy eggs, salty ham, and melty cheese (and my fave ones with jalapenos) that feels like comfort food in the most nostalgic way.

They’re soft, fluffy, cheesy, savory, slightly sweet, and honestly even better than the ones I remember buying as a kid. My family agrees because they ask me to make these ALL THE TIME now.

The best part is that they’re also perfect for meal prep. Make a batch on the weekend, stash them in the fridge or freezer, and you have a homemade breakfast ready to grab whenever you need it.

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This is the banana bread recipe I think of whenever I see a few bananas getting a little too ripe on the counter.

It’s everything I want in a banana bread: soft and moist on the inside, packed with lots of chocolate chips, and full of deep, caramelized flavor from browning the butter, caramelizing the bananas, and using brown sugar in the batter.

Perfect for using up those overripe bananas or if we’re being honest, letting bananas get overripe on purpose.

Ingredients:

3 ripe bananas, mashed

¾ cup butter, melted and browned

¾ cup brown sugar

¼ cup granulated sugar

2 eggs

1 tsp vanilla extract

1½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

1½ cups chocolate chips

Instructions:

• Preheat oven to 350°F and line a loaf pan with parchment paper.

• In a large bowl, mash the bananas until smooth. Pro tip: carmelize the bananas on the stovetop with a slice of butter and cinnamon for more flavor.

• Add the brown sugar, granulated sugar, salt, and brown butter. Whisk until well combined.

• Whisk in the eggs and vanilla until smooth.

• Gradually fold in the flour and baking soda until just combined. Gently fold in 1 cup chocolate chips without overmixing.

• Pour the batter into the prepared loaf pan and sprinkle the remaining ½ cup chocolate chips on top.

• Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown, cover with aluminum.

• Let cool slightly before slicing and enjoy!

I’ve been having way too much fun creating new cinnamon roll flavors lately, and this one might be my favorite yet.

If you have overripe bananas sitting on your counter, skip the banana bread—these honestly give it a run for its money. They’re filled with a cinnamon butter mixed with caramelized bananas for the most incredible toasty banana flavor (and you can even add mashed banana to the dough for even more!).

Finished with a brown butter cream cheese frosting, these rolls are cozy, fluffy, and just... INSANE. I can’t wait for you to make these.

Dough:

4 1/4 cups all-purpose flour

1 package (2 1/4 tsp) active dry yeast

1 cup warm milk

1/3 cup butter, melted

1/3 cup granulated sugar

1 caramelized banana (optional)

1/2 tsp salt

2 large eggs

Filling:

1 cup packed brown sugar

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened

2 caramelized bananas

Cream Cheese Frosting:

8 oz cream cheese

4 tbsp brown butter (softened in the fridge)

1 cup powdered sugar

1 tsp vanilla extract

Instructions:

• In a small bowl, dissolve yeast in warm milk and let sit for about 5 minutes until foamy.

• In a large bowl or stand mixer, combine 2 cups of flour, sugar, and salt.

• Add the yeast mixture, melted butter, mashed caramelized banana (optional), and eggs to the flour mixture. Beat on medium speed for 3 minutes.

• Gradually add remaining flour, 1/2 cup at a time, until the dough forms a soft ball and pulls away from the sides of the bowl.

• Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

• Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

• In a small bowl, mix brown sugar and cinnamon for the filling. Caramelized two bananas on the stovetop with some butter and cinnamon before combining to the filling mixture.

• Punch down the dough and roll out on a lightly floured surface into a 16x21 inch rectangle.

• Spread the filling mixture evenly across the dough.

• Roll up the dough tightly, starting from the long side. Cut into 12 rolls, and place them in a lightly greased 9x13 inch baking pan.

• Cover and let rise for 30 minutes or until nearly doubled.

• Preheat oven to 350°F. Pour a bit of heavy cream over the rolls (optional) and bake the rolls for about 20-25 minutes or until golden brown.

• While rolls are baking add butter, cream cheese, powdered sugar, vanilla extract, and salt until smooth to make the frosting. Wait 5 minutes before covering your cinnamon rolls with the frosting and enjoy!

If you love mangoes, this pie is about to become your new favorite summer dessert.

Every layer brings something different: a buttery coconut crust, a silky mango custard that’s packed with fresh mango flavor, and a cloud of toasted meringue that melts into every bite.

It’s rich without feeling heavy, perfectly tropical, and everything I want in a summer dessert. And truthfully? Mango has never been my favorite fruit, but I'd happily go back for a second slice of this pie.

Crust:

1 1/4 cup AP flour

1/2 cup shredded coconut

1 tbsp sugar

1/2 tsp salt

8 tbsp cold butter cubed

1/4 cup cold water

Mango Custard:

2 eggs

2 egg yolks

1/3 cup sugar

1 tsp lemon zest

juice of one lemon

1 cup mango puree

1/3 cup coconut milk

1/4 cup cornstarch

4 tbsp butter

Meringue

2 egg whites

1/2 cup sugar

1/4 tsp cream of tartar (optional)

Instructions:

• Start with the curst. In a food processor, combine the flour, shredded coconut, sugar, and salt. Pulse to blend.

• Add the cold butter and pulse again until the mixture is crumbly. Add cold water one tablespoon at a time, pulsing after each addition, until the dough holds together when pressed between your fingers.

• Transfer the dough onto plastic wrap, shape into a 6-inch disc, wrap tightly, and refrigerate for 30 minutes.

• Preheat your oven to 400°F. Butter a 9-inch pie plate generously.

• On a well-floured surface, roll out the chilled dough to about 1/8-inch thick. Carefully transfer the crust to your pie plate and flute the edges with your fingers.

• Freeze the crust for 10 minutes. Bake for 20–25 minutes or until golden brown.

• Meanwhile, make the custard filling by whisking sugar, cornstarch, coconut milk, eggs, lemon zest, lemon juice, and mango puree together in a bowl.

• Add the mixture to a saucepan and heat on medium heat. Whisk continously until it thickens.

• Once thickened, remove from the heat and add the softened butter, whisking until incorporated.

• Add the custard to the pie crust. Swirl more mango curd if you’d like to create a pattern before covering and placing in the fridge to cool for atleast a few hours or overnight.

• For the Swiss meringue, place a heatproof bowl over a water bath (making sure it doesn’t touch the water). Add egg whites, sugar, citric acid (or cream of tartar), and salt. Whisk gently until the sugar fully dissolves and the mixture reaches 50–55°C.

• Remove from heat and whip, starting on low speed and increasing to high, until glossy, stable peaks form. Do not overwhip.

• Spread over the chilled tart. Lightly torch, or bake at 250°C for a few minutes until golden. Slice and enjoy!

I’m convinced these would sell out every single morning if I had my own bakery.

They bake up so soft and fluffy with golden edges, then are filled with a creamy cheesecake filling and homemade brambleberry jam. The buttery streusel adds just the right amount of crunch, and the glaze ties everything together into the dreamiest pastry.

I truly don’t think t…

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Donuts might seem like something easier to just buy at the store, but once you make them at home, there’s really no going back.

They turn out so much fluffier, more buttery, and way more delicious than anything packaged. And the best part is you get to play with flavors however you want.

These are perfect for summer: soft, golden donuts filled with whippe…

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I think I’ve officially developed a thing for cream cheese filled muffins.

There’s just something about biting into a muffin and finding it’s basically half muffin, half creamy filling. I’ve been fully leaning into it lately, filling them almost to the brim because more filling is always the answer.

These peach cobbler inspired muffins are my current obsession. They’re filled with a tangy cream cheese center, topped with a buttery peach jam, and finished with a pecan cinnamon streusel that bakes into the perfect crisp crumble.

This is very much a peak summer bake for me. The kind you make when peaches are everywhere and you’re trying to find excuses to use them in everything before the season slips away.

Muffin Batter:

2 cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

6 tbsp butter, melted

1/2 granulated sugar

1/2 brown sugar

2 eggs

1/3 cup greek yogurt

1/3 cup milk

1 tsp vanilla extract

Cream Cheese Filling

8 oz cream cheese, softened

¼ cup granulated sugar

1 tsp vanilla extract

Pinch of salt

Peach Compote:

1-2 peaches, chopped

1 tbsp butter

1/4 cup brown sugar

1 tsp cinnamon

pinch of salt

1/2 tsp vanilla extract

1 tsp cornstarch and 2 tsp water

Pecan Crumble Topping

1/2 cup chopped pecans

1/3 cup sugar

1/3 cup all purpose flour

pinch of salt

4 tbsp butter, melted

Instructions:

• Make your peach filling: Melt butter in a saucepan over medium heat before adding in the chopped peaches, sugar, cinnamon, and vanilla. Cook for about 5 mins over medium heat, stirring occasionally, until the peaches are soft and juicy. In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Pour it into the saucepan and stir continuously until the filling slightly thickens. Remove from heat and pour into a separate bowl to cool.

• Make cream cheese filling: Beat cream cheese, sugar, vanilla, and salt until smooth. Transfer to a piping bag or zip-top bag. Set aside.

• Make crumble: Mix pecans, flour, sugar, and salt. Add melted butter and mix with a spoon until crumbly. Set aside.

• In a bowl, whisk flour, baking powder, baking soda, and salt for the muffin batter.

• In another bowl, rub the sugar with your lemon zest. Whisk in your butter, lemon juice, eggs, yogurt, milk, and vanilla.

• Fold the dry ingredients into the wet until just combined. Add dollops of raspberry jam throughout the batter. Mix very minimally to create raspberry pockets.

• Preheat oven to 425 F and let the batter sit for 15 minutes.

• Fill muffin cups to the top with batter. Then top each with a spoonful of peach jam.

• Pipe cream cheese into the center of each muffin, pushing slightly down and swirling a little on top.

• Sprinkle crumble around the cream cheese.

• For regular sized muffins, bake at 425°F for 5 minutes, then 350°F for 15 minutes. For jumbo muffins, bake at 425°F for 5 minutes, then 350°F for 25 minutes.

• Cool for 5 minutes in the pan, then transfer to a rack. Enjoy!

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These are everything you love about a soft, pillowy cinnamon roll, but with all the cozy flavors of peach cobbler tucked inside.

Each roll is filled with a buttery cinnamon-spiced peach filling, bringing just the right balance of fruity sweetness and a hint of tartness. A buttery crumble bakes into every swirl for that classic cobbler topping, and once they come out of the oven, they’re finished with a silky cream cheese glaze that melts into every warm layer.

They have the perfect balance of warm spices and juicy peaches, making them the ultimate bake now that peach season is in full swing.

Dough:

4 1/4 cups all-purpose flour

1 package (2 1/4 tsp) active dry yeast

1 cup warm milk

1/3 cup butter, melted

1/3 cup granulated sugar

1/2 tsp salt

2 large eggs

Cinnamon sugar crumble:

1/3 cup brown sugar

1/3 cup flour

1/2 tsp cinnamon

pinch of salt

4 tbsp butter, melted

Peach filling:

4-5 peaches (peeled and diced)

5 tbsp butter

3/4 cup brown sugar

2 tbsp cinnamon

1 tsp vanilla

1 tbsp cornstarch and 2 tbsp water

Cream cheese glaze:

4 oz cream cheese

3-4 tbsp milk

1 cup powdered sugar

1 tsp vanilla extract

Instructions:

• Make your peach filling, by melting butter in a saucepan over medium heat before adding in the peaches, sugar, cinnamon, and vanilla. Cook for about 5 mins over medium heat, stirring occasionally, until the peaches are soft and juicy. In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Pour it into the saucepan and stir continuously until the filling slightly thicken. Remove from heat and pour into a separate bowl to cool.

• Now start with the dough. In a small bowl, dissolve yeast in warm milk and let sit for about 5 minutes until foamy.

• In a large bowl or stand mixer, combine 2 cups of flour, sugar, and salt.

• Add the yeast mixture, melted butter, and eggs to the flour mixture. Beat on medium speed for 3 minutes.

• Gradually add remaining flour, 1/2 cup at a time, until the dough forms a soft ball and pulls away from the sides of the bowl.

• Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

• Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

• In a small bowl, mix all the ingredients for the crumble topping.

• Punch down the dough and roll out on a lightly floured surface into a 16x21 inch rectangle.

• Spread the peach filling evenly across the dough.

• Roll up the dough tightly, starting from the long side. Cut into 12 rolls, and place them in a lightly greased 9x13 inch baking pan.

• Cover and let rise for 30 minutes or until nearly doubled.

• Preheat oven to 350°F. Pour a bit of heavy cream over the rolls (optional) and top each one with the crumble. Bake the rolls for about 20-25 minutes or until golden brown.

• While rolls are baking add cream cheese, milk, powdered sugar, and vanilla extract until smooth to make the frosting. Wait 5 minutes before covering your cinnamon rolls with the glaze. Enjoy!

If you’ve been looking for a new way to use those overripe bananas, this is for you. I present my tropical banana bread that is incredibly moist, rich, and full of flavor.

Browning the butter is the first upgrade: it adds this rich, nutty depth that quietly transforms the entire loaf. You’ll smell it before you even taste it. Then come the textures. Soft banana crumb, juicy pockets of pineapple, and just enough shredded coconut to give it that subtle chew. Toasted macadamia nuts bring a buttery crunch that makes every slice feel layered and complete.

And then theres the glaze. A simple, glossy drizzle that melts into the warm loaf, catching on the ridges and seeping into every crack. It adds just the right amount of sweetness without overpowering the flavors underneath.

Ingredients:

3-4 ripe bananas (1 1/4 cups)

2 eggs

1/3 cup butter

1/4 cup coconut oil

1 cup crushed pineapple can with juice

1 tsp vanilla extract

1 2/3 cup flour

1/3 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup unsweetened coconut shreds

1/2 cup nuts (I did macademia)

Glaze:

1 cup powdered sugar

2 tbsp crushed pineapple

¼ tsp almond extract

Splash of milk if needed

Instructions:

• Preheat oven to 350 degrees. Line a loaf pan with parchment paper and set aside.

• First, brown the butter. Start by melting it down, then adding the nuts to toast as it browns. Continuously mix so as to not burn. Set aside to cool.

• Combine dry ingredients in a medium bowl (flour, sugar, baking powder & soda, salt, cinnamon) then set aside.

• In a large bowl, whisk together mashed banana, butter, eggs, oil, pineapple, vanilla until well combined. Add dry ingredients along with the coconut, gently fold together just until no flour streaks remain.

• Pour batter into the prepared loaf pan, and bake for 50-60 minutes or until a toothpick inserted comes out clean. It still should be very moist!

• Allow to cool completely before topping with glaze and slicing. Enjoy!

In my humble opinion, lemon desserts are just superior. Especially this time of year. And this lemon poppyseed sheet cake is everything I want in a summer bake: soft, light, and bursting with lemon in every bite. The poppyseeds run throughout the cake, adding the perfect texture while letting that bright citrus flavor really shine.

Then theres the creamy, tangy cream cheese frosting with dollops of lemon curd swirled throughout, finished with a sprinkle of poppyseeds on top. It’s fresh, balanced, and just the right amount of indulgent.

It’s simple, bright, and honestly just insanely good. It will quickly become your favorite summer bake.

Homemade Lemon Curd

1/2 cup sugar

3 large egg yolks

1 tsp cornstarch

2 tbsp lemon zest (2 lemons)

1/4 cup fresh lemon juice (2–3 large lemons)

1/4 cup unsalted butter, sliced into tablespoons

Lemon Poppy Seed Cake

2 cups all purpose flour

3/4 cup cake flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

2 tbsp poppy seeds

1 1/2 cups sugar

2 tbsp lemon zest (2–3 lemons)

1/2 cup oil

1/2 cup unsalted butter, melted

4 large eggs, room temp

1/3 cup freshly squeezed lemon juice (2–3 lemons)

1 tsp vanilla extract

1/2 cup milk, room temp

1/4 cup yogurt, room temp

Cream Cheese Frosting

8 oz cream cheese, room temp

1/2 cup unsalted butter, room temp

2 cups powdered sugar

1/2 tsp vanilla extract

Instructions:

Homemade Lemon Curd

• Whisk sugar, egg yolks, and cornstarch in a medium saucepan until smooth.

• Add lemon zest and juice, then cook over medium heat, stirring occasionally at first and constantly near the end, until thickened (8–10 min on gas, ~20 min on electric).

• Remove from heat, add butter, and stir until melted.

• Pour into a shallow heatproof container, cover, and chill while you bake the cake.

Lemon Poppy Seed Cake

• Preheat oven to 350°F. Grease and line a 9×13” pan with parchment.

• Whisk together flours, baking powder, baking soda, salt, and poppy seeds.

• Mix milk and sour cream in a cup.

• In a large bowl, rub lemon zest into sugar with your fingers.

• Whisk in oil, melted butter, eggs, lemon juice, and vanilla.

• Add half the dry ingredients, whisk, then pour in milk mixture.

• Add remaining dry ingredients and whisk until smooth.

• Pour into pan and bake 30–35 min or until a toothpick comes out clean with a few moist crumbs. Cool completely before frosting.

Cream Cheese Frosting & Assembly

• Using a hand or stand mixer, beat cream cheese and butter until smooth.

• Mix in powdered sugar (1 cup at a time), then add vanilla.

• Spread the frosting over the cooled cake. Drop spoonfuls of lemon curd over the top and swirl.

• Finish with a sprinkle of poppy seeds and enjoy!

If you’re a chocolate lover… these are for you.

Deep, rich chocolate cupcakes with the softest crumb, topped with a smooth, creamy chocolate frosting that’s light but still so indulgent. Every bite is balanced, not too heavy, just enough to satisfy that chocolate craving.

The fresh berries on top add the perfect contrast, making them feel a little more special (and honestly so pretty).

Batter:

2/3 cup melted butter

3/4 cup sugar

3 eggs

1/3 cup milk

1/3 cup hot coffee

1 cup flour

1/3 cup cocoa powder

2 tsp baking powder

1 tsp baking soda

Frosting:

8 oz cream cheeese

1/2 cup butter

1 1/2 cups powdered sugar

2 oz semisweet chocolate (half a bar)

1 tbsp cocoa powder

Instructions:

• Preheat your oven to 350°F and line your muffin tray with liners.

• In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs and whisk again until fully combined.

• Pour in the milk, then add half of the dry ingredients and mix gently. Add the hot coffee, followed by the remaining dry ingredients, sifting them in as you go. Mix just until combined, do not overmix.

• Divide the batter evenly into the prepared muffin tray, filling each liner almost to the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.

• In a bowl, beat the cream cheese, melted chocolate, cocoa powder, and powdered sugar together on high speed until smooth and creamy.

• Add the softened butter and mix again until fully incorporated. Chill the frosting in the fridge for 10–15 minutes to firm up slightly. For a fluffier texture, you can re-whip it before piping.

• Once the cupcakes are completely cooled, frost as desired and top with fresh berries. Enjoy!

I love when my bananas go bad. It’s basically an excuse to make this soft and perfectly moist banana sheet cake. The banana flavor comes through in the best way, and the texture stays so tender with every bite.

And then there’s the frosting... a rich brown butter cream cheese frosting that adds the perfect depth and slight nuttiness, finished with dollops of caramel swirled right on top. I added pecans throughout for a little crunch, but you can totally leave them out if that’s not your thing.

You really don’t need a special occasion for this bake. Just a few overripe bananas and a big craving for something warm, sweet, and comforting. In fact, let your bananas go bad on purpose for this one.

Banana Sheet Cake:

1/2 cup brown butter

3 medium banana mashed

3/4 cup light brown sugar

2 eggs room temperature

1 tsp. vanilla

1/4 cup sour cream, room temperature

1 1/2 cups all purpose flour

2 tsp. baking powder

½ tsp. salt

1 tsp. ground cinnamon

3/4 cup chopped toasted pecans (optional)

Salted Caramel Cream Cheese Frosting:

8 oz cream cheese room temperature

4 tbsp brown butter

1 cup powdered sugar

1/4 cup salted caramel sauce

Instructions:

• Preheat the oven and prepare an 8-inch square pan by buttering it and lining it with parchment paper.

• In a mixing bowl, mash the bananas to your preferred texture. Whisk in the brown sugar along with the cooled brown butter. Make sure to brown the portion for the frosting at this point as well and place in the fridge.

• Add the eggs, vanilla, and sour cream, whisking until everything is well combined.

• Mix in the flour, baking powder, salt, and cinnamon until only a few streaks remain. Stir in the pecans, then fold just until the batter is smooth.

• Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean (about 40-45 mins).

• In a mixing bowl, combine the cream cheese with the softened brown butter. Beat with a hand mixer or stand mixer until light and fluffy. Add the powdered sugar and mix until smooth, then beat in the salted caramel sauce.

• Once the cake has cooled completely, spread the frosting on top. Swirl with extra caramel sauce, slice, serve, and enjoy!

After the blueberry cinnamon rolls… I had to do a strawberry version. And honestly, i might love them even more.

I’ve been obsessed with anything strawberry lately. This time of year just makes everything taste a little sweeter, a little brighter, and a lot more summery. These strawberry cinnamon rolls are exactly that.

Soft, fluffy dough layered with cinnamon sugar and a strawberry filling that’s bursting with flavor, but not overly sweet. Every bite has just the right balance. And of course… finished with a luscious cream cheese frosting that ties it all together. They’re everything you want in a cinnamon roll, just with a fresh, summery twist.

Dough:

4 1/4 cups all-purpose flour

1 package (2 1/4 tsp) active dry yeast

1 cup warm milk

1/3 cup butter, melted

1/3 cup granulated sugar

1/2 tsp salt

2 large eggs

Cinnamon sugar filling:

1 cup packed brown sugar

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened

Strawberry Jam:

1 lb strawberries

lemon juice of half a lemon

1/2 cup sugar

1 tbsp cornstarch and 2 tbsp water

Cream cheese frosting:

8 oz cream cheese

4 tbsp butter

1 cup powdered sugar

zest of a lemon

1 tsp vanilla extract

Instructions:

• Make your jam, by combining the strawberries, lemon juice, and sugar in a saucepan. Cook for about 10 mins over medium heat, stirring occasionally, until the berries start to breakdown and begins to boil and bubble. In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Pour it into the saucepan and stir continuously until the filling thickens like a jam. Remove from heat and pour the jam into a separate bowl to cool.

• Now start with the dough. In a small bowl, dissolve yeast in warm milk and let sit for about 5 minutes until foamy.

• In a large bowl or stand mixer, combine 2 cups of flour, sugar, and salt.

• Add the yeast mixture, melted butter, and eggs to the flour mixture. Beat on medium speed for 3 minutes.

• Gradually add remaining flour, 1/2 cup at a time, until the dough forms a soft ball and pulls away from the sides of the bowl.

• Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

• Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

• In a small bowl, mix brown sugar and cinnamon for the filling.

• Punch down the dough and roll out on a lightly floured surface into a 16x21 inch rectangle.

• Spread 1/3 cup softened butter over the dough, then sprinkle evenly with the sugar-cinnamon mixture (or just make a paste with everything).

• Spread most of the jam filling right on top of the sugar filling, saving some jam for the topping.

• Roll up the dough tightly, starting from the long side. Cut into 12 rolls, and place them in a lightly greased 9x13 inch baking pan.

• Cover and let rise for 30 minutes or until nearly doubled.

• Preheat oven to 350°F. Pour a bit of heavy cream over the rolls (optional) and bake the rolls for about 20-25 minutes or until golden brown.

• While rolls are baking beat butter, powdered sugar, vanilla extract, and salt until smooth to make the frosting. Wait 5 minutes before covering your cinnamon rolls with the frosting. Top each roll with a bit of jam and enjoy!

I’ve always been the kind of person who says “you can’t beat the original.”

Especially with cinnamon rolls. Soft, gooey, perfectly spiced, why mess with something that already feels like perfection? … but these might have changed my mind.

There’s something about this time of year that makes me want to bake with berries in everything. Maybe it’s how fresh they taste, or how they instantly make anything feel lighter, brighter, and a little more summery.

These lemon blueberry cinnamon rolls are exactly that.

They’re layered with a blueberry jam that melts into every swirl, not overly sweet, just enough to balance the richness of the dough. And then there’s the frosting… a zesty lemon cream cheese glaze that seeps into every corner and takes everything to another level.

Dough:

4 1/4 cups all-purpose flour

1 package (2 1/4 tsp) active dry yeast

1 cup warm milk

1/3 cup butter, melted

1/3 cup granulated sugar

1/2 tsp salt

2 large eggs

Cinnamon sugar filling:

1 cup packed brown sugar

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened

Blueberry Jam:

2 1/2 cups frozen blueberries

zest of a lemon

lemon juice of half a lemon

2/3 cups sugar

1 tbsp cornstarch and 2 tbsp water

Cream cheese frosting:

8 oz cream cheese

4 tbsp butter

1 cup powdered sugar

zest of a lemon

1 tsp vanilla extract

Instructions:

• Make your jam, by combining the blueberries, zest, lemon juice, and sugar in a saucepan. Cook for about 10 mins over medium heat, stirring occasionally, until the blueberries start to releace their juices and begins to boil and bubble. In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Pour it into the saucepan and stir continuously until the filling thickens like a jam. Remove from heat and pour the jam into a separate bowl to cool.

• Now start with the dough. In a small bowl, dissolve yeast in warm milk and let sit for about 5 minutes until foamy.

• In a large bowl or stand mixer, combine 2 cups of flour, sugar, and salt.

• Add the yeast mixture, melted butter, and eggs to the flour mixture. Beat on medium speed for 3 minutes.

• Gradually add remaining flour, 1/2 cup at a time, until the dough forms a soft ball and pulls away from the sides of the bowl.

• Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

• Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

• In a small bowl, mix brown sugar and cinnamon for the filling.

• Punch down the dough and roll out on a lightly floured surface into a 16x21 inch rectangle.

• Spread 1/3 cup softened butter over the dough, then sprinkle evenly with the sugar-cinnamon mixture (or just make a paste with everything).

• Spread most of the blueberry jam filling right on top of the sugar filling, saving some jam for the topping.

• Roll up the dough tightly, starting from the long side. Cut into 12 rolls, and place them in a lightly greased 9x13 inch baking pan.

• Cover and let rise for 30 minutes or until nearly doubled.

• Preheat oven to 350°F. Pour a bit of heavy cream over the rolls (optional) and bake the rolls for about 20-25 minutes or until golden brown.

• While rolls are baking add butter, powdered sugar, vanilla extract, and salt until smooth to make the frosting. Wait 5 minutes before covering your cinnamon rolls with the frosting. Top wach roll with a bit of jam and enjoy!

Nilla wafers were always one of those snacks I grew up eating as a kid. But now that I’m older, I realize how many artificial ingredients are packed into the store-bought version… so of course I had to come up with a homemade one.

And honestly, they’re so much better. They’re buttery, lightly crisp, and packed with real vanilla flavor. Making them from scratch feels like it should be complicated, but it’s actually really straightforward. A few basic ingredients, a quick mix, and into the oven they go. The hardest part is waiting for them to cool.

They’re so good on their own, but I originally made them with one thing in mind…banana pudding. They’re the perfect cookie to layer in, and if you’re ready to put them to use, I have a banana pudding recipe up as well, so make sure to check it out!

Ingredients:

1 2/3 cups all purpose flour

2/3 cup sugar

1/2 cup softened butter

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract

1 large egg

1/4 cup milk

Instructions:

• Preheat oven to 350 F. Line 2 baking trays with parchment paper.

• In a bowl, beat butter, sugar, baking powder, salt, and vanilla for about 5 mins until light and fluffy.

• In a separate bowl, whisk egg and milk before gradually adding to the butter mixture, mixing well.

• Fold in the flour until a soft dough forms.

• Transfer to a piping bag with a round tip and pipe small 1-inch rounds onto trays.

• Bake for 12-15 minutes, until lightly golden.

• Let cool completely and enjoy!

I didn’t think i was a banana pudding kind of girl… but this one completely changed that.

I actually made it just to try a banana pudding matcha idea, but I ended up standing in the kitchen eating it straight out of the pan, it’s that good! It’s creamy, light, not overly sweet, and full of sliced bananas and cookies in every bite. And of course, we’re making everything from scratch over here… no jello packets in sight.

This is definitely one of those recipes you need in your back pocket for spring and summer. It’s easy to make, perfect for sharing (or not), and guaranteed to disappear fast. Trust me on this one.

Custard:

4 Egg Yolks

2 Cups Whole Milk

1/3 Cup Sugar

1/4 Cup Cornstarch

1 tsp Vanilla

1/4 Cup Butter

Cream:

1 Cup Heavy Cream

1/4 Cup Sugar

3 Bananas

Vanilla Wafers

Instructions:

• Whisk sugar, cornstarch, and egg yolks. Add the boiling milk in a slow stream while whisking continuously to temper the eggs. Once mixed, cook on a low heat till bubbly and thickened.

• Immediately mix in the vanilla and cold butter cubes. Whisk well. Pour into a bowl and cover with plastic wrap touching so it doesn’t form a skin. Set aside to cool in the fridge for a few hours.

• Once cooled whip your cream and sugar to soft peaks. Add the cooled custard and whip together.

• Put half your pudding custard into a pan. Slice the bananas and layer them into the pan, with the wafers. Top off with the rest of your pudding.

• Refrigerate for two hours to set. Add extra cream, bananas, and cookies if you’d like, or add a big scoop to your matcha and enjoy!

If my carrot cake doesn’t have pineapple, coconut, and pecans… I don’t want it.

Okay maybe I’m joking. But also not really.

This is the carrot cake we’ve made every Easter for as long as I can remember. It’s always the first to go and has people asking about it even before taking the first bite. It’s soft, super moist, and packed with everything that makes carrot cake actually worth making: fresh carrots, crushed pineapple, coconut, and pecans. Every bite has texture, sweetness, and just the right amount of spice.

And then there’s the frosting. A thick layer of cream cheese frosting that melts slightly into the cake, swirled with caramel (or butterscotch if you have it) and finished with candied pecans on top.

Honestly, it’s the carrot cake of my dreams. If you make anything this spring, let it be this.

Carrot cake:

1 cup sugar

3/4 cup oil

2 large eggs

1 1/2 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

1/4 tsp ginger

1/8 tsp nutmeg

1/8 tsp cloves

1 cup all purpose flour

1 1/2 cups finely grated carrots

1/3 cup pecans

1/4 cup crushed pineapple (partially drained)

1/3 cup shredded coconut

Cream cheese frosting:

8 oz cream cheese, cool

4 tbsp butter, room temperature

2 cups powdered sugar

1 tsp vanilla extract

pinch salt

Instructions:

• Preheat the oven to 350 degrees F. Line a pan (9x9) with parchment paper, creasing the edges so that it fits neatly in the pan.

• Whisk together the sugar, oil, eggs, baking soda, salt and spices.

• Stir in the flour, then fold in the carrots, nuts, pineapple and coconut. Pour batter into the prepared pan.

• Bake for 25-30 minutes, using a toothpick or skewer to test for doneness (skewer should be clean or with a few moist crumbs). Let cake cool completely in pan.

• Cream the cream cheese and butter together just until smooth (don’t overwhip or the mixture can become too soft). Gradually add the sugar 1/2 cup at a time, beating until just incorporated.

• Beat in the salt and vanilla, then beat on medium high for 1-2 minutes, or until pale and fluffy. If you prefer a stiffer, sweeter frosting, you can increase to 4 cups of sugar. If you prefer a thinner frosting, add a tablespoon or two of milk.

• Let the cake cool completely before frosting. Top with swirls of butterscotch and candied pecans. Slice and enjoy!

I’ve been thinking about this pie ever since I made it.

Lemon desserts can sometimes lean too sharp or too sweet, but this one finds a middle ground. It’s bright without being overwhelming, and rich without feeling heavy. The crust bakes up buttery and crisp, the lemon filling is smooth and bright with just the right amount of sharpness, and the meringue sits on top like a soft cloud, lightly toasted and glossy.

It also just feels right for this time of year, fresh, light, and bright. Something you could bring to a gathering, or make for yourself and slowly work your way through over a few days.

It’s beautiful, it’s addictive, and it’s one of those recipes I already know I’ll come back to. Serve it cold, with the meringue just set on top, and it’s honestly everything you want a spring dessert to be.

Pie Crust

2 1/4 cups all purpose flour

1 tbsp sugar

1/4 tsp salt

3/4 cup butter, cold and cubed

1/4 cup ice water

Lemon Custard Cream

1 ¼ cups sugar

1 ½ cups milk

⅓ cup cornstarch

1/2 cup butter

1 cup lemon juice

zest of 2–3 lemons

pinch of salt

6 egg yolks

Swiss Meringue

6 egg whites

1 1/2 cups sugar

¼ tsp cream of tartar

pinch of salt

Instructions:

• Start with the crust by whisking together the flour, sugar, and salt in a large bowl or food processor.

• Add in the cold and cubed butter and use your fingers to press it into the dough or pulse a couple of times in your processor. Keep working it in until you reach small pea-sized lumps all throughout.

• Pour in 1/4 cup of ice water and mix. It should become thick and damp but still somewhat crumbly. If it is still too dry, add 1 tablespoon of water at a time until it starts to form into a shaggy dough.

• Pour it out onto a lightly floured surface (crumbs and all) and work it into a smooth ball. Flatten into a disk and wrap in plastic wrap. Chill for at least 30 minutes.

• Once chilled, let it rest at room temperature for about 15 minutes. Then roll it out and form it into your 9” or 10” pie dish.

• Bake for 20 mins at 425 F with the pie weights inside. Then take out the pie weights and bake for another 10-20 minutes. Let cool.

• Next work on the filling. In a saucepan, rub the lemon zest with the sugar and combine with 1 cup of milk. Heat over low, stirring, until dissolved.

• In a separate bowl, whisk cornstarch with remaining milk until smooth. Add to the saucepan and whisk continuously. Add butter and cook over low heat until melted and smooth.

• Add lemon juice and egg yolks. Continue whisking for about 5 minutes until very thick and stable.

• Pour immediately into the baked tart shell and refrigerate for 2–4 hours, until set.

• For the Swiss meringue, place a heatproof bowl over a water bath (making sure it doesn’t touch the water). Add egg whites, sugar, citric acid (or cream of tartar), and salt. Whisk gently until the sugar fully dissolves and the mixture reaches 50–55°C.

• Remove from heat and whip, starting on low speed and increasing to high, until glossy, stable peaks form. Do not overwhip.

• Spread over the chilled tart. Lightly torch, cut a slice, and enjoy!

Some recipes feel too simple to be this good. This flourless chocolate cake is one of them.

It’s made with just four ingredients: chocolate, butter, eggs, and sugar, but it somehow turns into something that tastes like a cross between a brownie and a truffle. The top bakes into this delicate, crackly crust, while the inside stays soft, rich, and almost molten.

I’m truly obsessed with this one. And with a scoop of ice cream on top… it’s honestly what dreams are made of. I’ll be thinking about this cake for a long time.

Ingredients:

8 oz semisweet chocolate

1/2 cup butter

6 eggs

1 cup sugar

Instructions:

• Melt the chocolate and butter over a double boiler till melted and allow to cool

• In two small bowls, separate 4 of the eggs. In a large bowl, whisk 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until combined. (Separating all 6 eggs and whisking the whites will result in too much air in the cake)

• Slowly whisk in the warm chocolate mixture. Using a handheld mixer in a separate bowl, beat the 4 egg whites until foamy, about 2 minutes. Gradually add the remaining 1/2 cup sugar and beat until beautifully glossy, soft peaks form that hold their shape but aren’t quite stiff, about 5 minutes more.

• Very gently fold about a quarter of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites.

• Scrape the batter into the pan and smooth the top.

• Set the pan on a rimmed baking sheet and bake at 350 F until the top is puffed and cracked and the center is no longer wobbly, 35 to 40 minutes. Be careful not to bake the cake beyond this point

• Let the cake cool in the pan on a rack. The center of the cake will sink as it cools, forming a sort of crater-this is good! Let the cake cool completely before digging in and enjoy!

There’s nothing better than a warm cinnamon roll fresh out of the oven.

Soft, pillowy layers swirled with cinnamon sugar, and that thick, creamy frosting melting into every crevice… ugh its just SO GOOD.

These are the kind of cinnamon rolls that you will crave every sunday morning (lit every morning at that); something that fills the kitchen with that warm, sweet smell and makes everyone hover around the oven waiting for them to come out. The texture is incredibly soft, light, almost cloud like.. i cant begin to explain how good these are, so GO MAKE THEM!!

Dough:

4 1/4 cups all-purpose flour

1 package (2 1/4 tsp) active dry yeast

1 cup warm milk

1/3 cup butter, melted

1/3 cup granulated sugar

1/2 tsp salt

2 large eggs

Filling:

1 cup packed brown sugar

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened

Cream Cheese Frosting:

8 oz cream cheese

4 tbsp butter

1 cup powdered sugar

1 tsp vanilla extract

Instructions:

• In a small bowl, dissolve yeast in warm milk and let sit for about 5 minutes until foamy.

• In a large bowl or stand mixer, combine 2 cups of flour, sugar, and salt.

• Add the yeast mixture, melted butter, and eggs to the flour mixture. Beat on medium speed for 3 minutes.

• Gradually add remaining flour, 1/2 cup at a time, until the dough forms a soft ball and pulls away from the sides of the bowl.

• Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

• Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

• In a small bowl, mix brown sugar and cinnamon for the filling.

• Punch down the dough and roll out on a lightly floured surface into a 16x21 inch rectangle.

• Spread 1/3 cup softened butter over the dough, then sprinkle evenly with the sugar-cinnamon mixture.

• Roll up the dough tightly, starting from the long side. Cut into 12 rolls, and place them in a lightly greased 9x13 inch baking pan.

• Cover and let rise for 30 minutes or until nearly doubled.

• Preheat oven to 350°F. Pour a bit of heavy cream over the rolls (optional) and bake the rolls for about 20-25 minutes or until golden brown.

• While rolls are baking add butter, cream cheese, powdered sugar, vanilla extract, and salt until smooth to make the frosting. Wait 5 minutes before covering your cinnamon rolls with the frosting and enjoy!