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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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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If you grew up thinking that classic pecan pie and fruit pies were your only pie options, think again.

Don’t get me wrong; I love a slice of homemade cherry pie or apple crumb pie, but during the summer I really love cool and creamy pies.

I’m talking about pie recipes like no-bake s’mores pie, lemon icebox pie, or rich peanut butter pie. These pies require very little to no baking and are served chilled, so they are both a satisfying sweet treat and cool you down on a hot summer day.

This Oreo pie is my new favorite no-bake pie. It’s a dream for anyone who loves cookies and cream ice cream and wants those same flavors in pie form!

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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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When people think of scones, they tend to think of dry, crumbly pastries. But lemme tell ya, scones don’t have to be dry and flavorless, ok?

I love making scones at home and sharing them with friends and neighbors because they’re always surprised at how tender and flavorful they are. Even “basic” flavors like my vanilla bean scones make them re-think what they knew about these pastries! 

There are so many great flavor options to make, too, like pumpkin scones in the fall and lemon raspberry scones in the spring. Right now, I’m loving all things tart and lemony, so these lemon poppy seed scones are at the top of my favorites list.

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I know that this is primarily a baking site, but I still love sharing savory recipes with you all from time to time.

After all, we can’t survive on cheesecake alone, as much as I wish we could. 

Summer is one time of year when I really love to dig into savory recipes. Simple grilling recipes, appetizers, and especially easy summer salads are things I love to make at home, so of course I want to share them with my readers!

This watermelon feta salad is one recipe that I’m really looking forward to making all summer long and I think you’ll feel the same way.

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