This delicious vanilla butter cake baked with fresh strawberries and rhubarb is an effortlessly beautiful spring or summer dessert.
This recipe was developed in partnership with the American Butter Institute.
Few things make me happier than when I see the return of affordable strawberries at the store every spring. They’re my favorite and I eat them every single day when I can.
Then just last week my grocery store started stocking rhubarb again.
Hooray! It’s strawberry-rhubarb season and I’m just so darn happy about it that I could do a little dance. Or bake a cake. Or both! >> More
This twist on classical chicken salad is filled with golden raisins, roasted cashews, and cilantro all held together with a curried yogurt sauce. Scoop it into fresh lettuce leaves for a delicious and healthy meal.
This recipe was developed in partnership with Diamond of California.
I have to be honest, I really suck at making myself lunch. Eleven o’clock rolls around and my toddler gets his usual pb&j with grapes and the baby gets a bowl of mushed fruit, every single day.
But also every single day, before I know it, it’s 3 o’clock and I realize I forgot yet again to eat lunch. I’m starving and so I start grabbing for whatever is easiest, which is also usually the least healthy food in the whole house.
So I’m turning over a new leaf. No more lunchtime regret! >> More
This light and creamy peanut butter mousse pie with marshmallow whipped cream and pretzel crust is the ultimate sweet and salty indulgence.
When my friend Andie Mitchell sent me an advance copy of her book Eating in the Middle: A Mostly Wholesome Cookbook I couldn’t put it down. Every page held another gorgeous photo, another recipe I couldn’t wait to try.
Chocolate raspberry breakfast pudding, coconut curry brussels sprouts, and cheddar biscuit-topped barbecue chicken pie— oh my!
But it should come as no surprise to anyone that the first recipe I made came from her dessert chapter. From the moment I laid eyes on this peanut butter mousse pie, I knew I had to have it. >> More
This is the lightest and fluffiest vanilla buttercream frosting. It’s perfect for frosting just about anything— cakes, cupcakes, cookies and more!
Are you a frosting person? I’m totally a frosting person. What’s under the frosting is important too, of course, but I definitely can appreciate a big pile of billowy frosting.
And for me that’s exactly what frosting should be like— light, creamy and cloud-like.
I’ve developed this vanilla buttercream frosting recipe over several years and too many cakes, cupcakes and cookies to count, and I feel pretty confident calling it the very best. Because it is! >> More
Step aside cinnamon rolls, there’s a new sweet roll in town. Filled with semi-sweet chocolate and finely chopped hazelnuts and topped with an espresso glaze, these sweet rolls have it all.
This recipe was developed in partnership with Red Star Yeast.
I wish I could give a huge bear hug to whoever deemed sweet rolls fit for breakfast. Because if we’re being completely honest, we have to admit that they’re pretty much dessert food, right?
But I’m not one to complain when it comes to getting away with eating dessert for breakfast, and so here’s one more recipe to tempt us all. >> More