“Forget the cakey, muffin-like pumpkin cookies you’ve had before. These Pumpkin Snickerdoodle Cookies are chewy, buttery, and softer than a fancy hotel pillow.”
Dark Chocolate Zucchini Bread from The Gourmet RD
“I just find it flat out fun and mischievous when I hide veggies in recipes when it’s least expected. Muahahahahah.”
S’mores Pot de Creme from Gotham Kitchen
“I’m so excited about these pot de cremes (which is basically a fancy term for chocolate pudding or custard) because they’re rich, fluffy and just the right amount of sweet.”
Peach Pie Blondie Bars from Eat, Drink, Be Healthy!
“These peach pie blondie bars capture the flavor and aroma of a peach pie in the form of a fun-to-eat bar! They’re also vegan and made with whole wheat and natural sweeteners, so it’s a dessert you can feel good about eating.”
Boozy Cherry Red Wine Popsicles from Heart of a Baker
“I also had half a bottle of nice-ish red wine leftover that I needed to use and popsicles seemed like the best solution.”
No Bake Berry Cheesecake Trifle from Amanda’s Cookin’
“This is your new, ‘go-to’ Summer dessert recipe. It’s the perfect take along to summer barbecues, family dinners and/or any kind of party!”
Banana Cake with Peanut Butter Frosting from Sole Passion Baker
“On a scale of 1 to 10, he gives this cake an 11.”
Strawberry Blueberry Galette from Art of Natural Living
“I am particular about my fruit pies. The fruit must be tender, the flavor, sweet-tart. But especially important is the ratio of fruit to crust. I expect the two to meld like a symphony, the deep bass of the crust complimenting but not to overtaking the melody of the fruit.”
Rugelach Cookies from Lori Fredrich
“In addition to breakfast, these sweet treats make a great addition to any holiday cookie tray. The lovely crescent shaped cookies feature flaky pastry stuffed with cinnamon, sugar and nuts, and covered in powdered sugar. Cream cheese makes the dough particularly tender. And real butter means the delicate cookies practically melt in your mouth.”
Blood Orange Cornmeal Upside Down Cake from Wisconsin from Scratch
“The rind on the orange slices helps them keep their shape during cooking and also adds a slightly bitter note that compliments the sweetness of the caramel topping.”