Peanut butter is a favorite ingredient that always makes me think of being a kid. Besides reminding me of PB&J sandwiches, it always makes me think of no-bake cookies, peanut butter blossoms, and peanut butter cup cookies – all of which are longtime favorites of mine.

As an adult, I love it in everything from peanut butter banana bread to peanut butter pie and chocolate-covered peanut butter balls, too. 

So it just makes sense that these big, chewy peanut butter oatmeal cookies are totally my jam. (Get it?)

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Muffins are one of my favorite ways to enjoy seasonal flavors and ingredients.

In the fall, I’m all about apple cider donut muffins, pumpkin muffins, and apple cinnamon muffins. 

In the spring, I can’t get enough of strawberry banana muffins and lemon poppy seed muffins.

And this time of year, I’m making batches of zucchini muffins and these lemon raspberry muffins on repeat. 

Sometimes I will store them in the freezer to enjoy in a few months when fresh raspberries are no longer in season, and sometimes I just bake them to share with my neighbors. 

Either way, you can’t go wrong with these bright, beautiful raspberry muffins.

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If you’re in my generation, there’s a certain 90s/early 2000s TV show that you probably think of when you hear the word “trifle.”

Listen, I do agree with Joey that all of the things that were in Rachel’s Thanksgiving trifle are good, but you won’t catch me eating them all together in the same dish, ok? Luckily, we can make a much better trifle ourselves.

I love making trifles because they are so easy but look so fancy! My brownie trifle is a big hit any time of year. I’ve also made ambrosia trifles at Easter and even pumpkin trifles during the fall. 

My homemade banana pudding isn’t exactly a trifle, but it is beautiful when served up in a trifle dish. So we can let it into the trifle club.

This time we are making a fresh strawberry trifle. It’s a no-bake beauty that is perfect for summer gatherings or as a centerpiece for any holiday dessert table.

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I don’t need to tell you about my love for lemon again, do I? 

Whether it’s mini lemon cheesecakes, lemon poppy seed scones, or my favorite homemade lemon bars, if you put chocolate and lemon in front of me and ask me to choose, I’m most likely gonna pick the lemon every time.

So when I saw Sarah Rae Vargas make some big lemon cookies on her Instagram, I was in the kitchen almost immediately playing around with the recipe. 

These glazed lemon cookies are big, chewy, and the best mixture of sweet and a bit tart. I can’t get enough of them!

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Long-time MBA readers know how much I love mini desserts. I have made all kinds of mini cheesecakes, mini bundt cakes, and even mini cinnamon rolls over the years. 

These mini fruit tarts are my newest mini dessert love affair. With the buttery tart shell, luscious vanilla pudding, and bright, fresh fruit, they are a whole lot of goodness in a single bite (or two).

Since I made these during the summer I was able to use a whole variety of my favorite fruits, but I can’t wait to try a berry version, a tropical fruit version, and even a citrusy version during the winter months.

It’s like having multiple recipes all in one! 

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We make and eat muffins year-round at our house. But there’s still something about muffins that makes me think of back to school season.

I guess because I love digging into my muffin recipes and whipping up a batch as snacks for my girls. And they are always great for freezing for quick and easy weekday breakfasts, too.

Dominique Ansel’s banana bread is a family favorite around here, so I decided it was time to tweak the recipe and turn it into banana bread muffins. 

I know I’ll be making these on repeat when my oldest goes back to school next month. If you are already anticipating a busy fall season, save this recipe to help simplify at least one area of your life.

I can’t solve all of life’s problems, but at least I can offer you some amazing muffins.

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I’ve been baking for a long time. I grew up watching my nana make her famous pumpkin rolls and easy cheesecake and loved helping my mom in the kitchen.

But I know that not everyone learned to cook and bake as a kid. So a lot of us are trying to learn as much as we can as adults. 

If that’s you, there’s zero shame in not knowing how to make a quick buttermilk substitute or needing someone to teach you how to measure flour or how to cream butter and sugar correctly. 

Cocoa powder is one of those baking ingredients that sounds really basic, but then you get to the grocery store baking aisle and see multiple types. How do you know which kind to buy? What is natural cocoa powder and how is it different from dutched cocoa?

Before you panic, keep reading. I’m going to teach you about the types of cocoa powder, how to know which one to use, and a few tips on how to store them and know if and when they go bad.

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I know that it’s still July, but I am also aware that kids will be heading back to school in a month. And when school starts up, I like to have easy treats that I can whip up as an after-school snack for that first week. 

Classic rice krispie treats, easy s’mores brownies, and these easy chocolate chip cookies are all on my list. Make them in almost no time at all, with minimal energy and basic pantry ingredients and your kids will be the happiest campers ever.

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Pancakes are one of the very best ways to start the day. My family loves digging into a big stack of fluffy pancakes on a Saturday or Sunday morning.

Some weekends I throw together a simple batch of bisquick pancakes. Other times I’ll whip up banana pancakes or pumpkin pancakes.

But during the summer, there is nothing much better than blueberry pancakes. 

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Even as someone who cooks and bakes from scratch on a regular basis, I fall back way too often on coffee shop drinks or bottled lemonades from the store.

And then I remember that I can make my own iced shaken espresso or homemade strawberry lemonade or chai concentrate and it becomes a hyperfixation for a while. 

Last summer I was all about my watermelon lemonade and this year I’m all about this blueberry lemonade. It’s got a great blueberry flavor and is just the right amount of tart and sweet.

There’s nothing better than a cold glass of this lemonade while hanging out next to the pool!

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