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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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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Cobblers are a summertime favorite for a reason. They’re easy, delicious, and there are so many different ways you can make them!

From biscuit-topped stone fruit cobbler and pie-crust-topped mixed berry cobbler to easy peach cobbler or easy blackberry cobbler and even savory tomato cobbler, I love them all. 

This easy cherry cobbler is a take on my homemade peach cobbler. It’s quick to make and can be made any time of year thanks to using cherry pie filling. 

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The instant summer hits, I start craving all the pineapple. There’s just something about a perfectly sweet pineapple that is so delicious and refreshing on a hot summer day.

I love to throw it on the grill for simple grilled pineapple, turn it into pineapple fluff, and I really love using it in cakes.

Pineapple upside-down cake might be the most well-known cake that uses pineapple in it, but it’s not the only one! My pineapple cake with cream cheese frosting is always a hit, pineapple angel food cake is a light and fluffy delight, and cherry pineapple dump cake and pineapple dump cake are perfect for taking to any cookout.

And today we’re going to add this easy pineapple cake to that list! 

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One thing we do really well here in the Midwest is summer produce. From the very best sweet corn to the juiciest strawberries and blueberries, our farmers sure know what they’re doing.

Most of the country’s tart cherries come out of Michigan. If you live in Michigan or one of the neighboring states, you probably have seen piles of these bright red beauties at your farmers’ markets.

This year, make sure you grab some and bring them home to make this sour cherry pie. 

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I come from a cheesecake obsessed family. Whether it’s mini cheesecakes for a spring birthday party or a pumpkin cheesecake on Thanksgiving, a cheesecake of some variety graces our table for almost every occasion. 

It’s one of those desserts that immediately takes me back to being a kid and baking with my Nana.

Perched up on a kitchen stool, I’d help her every step of the way. From sifting cups of flour and cutting shapes into pie dough to rolling up the perfect pumpkin roll, I was always her right hand girl. 

Many times, we’d bake the day away and then deliver our sweet treats to neighbors, church friends, and family. I loved every minute of it. In that kitchen is where my love for baking began.

So of course, any time I make cheesecake, whether it’s Nana’s easy cheesecake or these mini lemon cheesecakes, I always think of her.

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It’s been a while since I was this excited about a recipe. And I get pretty excited about our recipes, so that should tell you how awesome this one is.

During the March Madness finals, Elle and Eric went to one of the games and I stayed home with the baby. While I was scrolling through Reddit, I found a post from someone saying their boyfriend had made the best biscuits they’d ever had.

Obviously I had to click through, and thankfully the poster shared the recipe in the comments, which they said they got from America’s Test Kitchen.

I had a bottle of buttermilk in my fridge that needed to be used, so I made these blueberry biscuits first thing the next morning. Then I immediately texted Stephie that she needed to try them, too.

She took one bite and texted me, “Can I just live inside of this blueberry biscuit?”

So yeah. These biscuits? You need to make them immediately. You can thank us later.

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“Jamie, another banana bread recipe?”

Yep! If there’s one thing we almost always have at home, it’s bananas that need to be used. And banana bread makes a great afternoon snack for both of the girls, so it’s something I make all of the time.

But as much as I love Dominique Ansel’s banana bread, I do like to change it up occasionally. 

Sometimes it’s chocolate chip banana bread, sometimes it’s brown butter banana bread. In the fall, it’s pumpkin banana bread. 

Right now, I’m really into this oatmeal banana bread. It’s a little bit heartier than some other versions thanks to the rolled oats, which also make it a bit nutty. 

I’m a big fan of smearing a little softened cream cheese onto a slice while I sip my morning coffee.

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