Are you a fan of toffee? I know, it kind of makes me think of an English grandmother, but it’s so good.

Toffee is basically just caramelized sugar and butter, and it is sooooo good. I mean, what’s not to like about that combo? 

And when you combine it with chocolate, it gets even better. 

My love of toffee was the inspiration for these Heath Bar cookies. They’re the very best combination of my favorite chewy chocolate chip cookies and buttery toffee. They might just become your new way to enjoy chocolate chip cookies! 

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About once a year, my family heads down to Florida for a few weeks of vacation. 

One of the surprising things that I look forward to most during these trips is heading to the local Publix (a store we don’t have in Ohio) and grabbing the cranberry chicken salad from the deli.

Every year, I text Stephie that we need to remake it for the blog because I cannot get enough of it. This year, we finally made it happen.

Because the beauty of making things at home is that you can tweak them to exactly your liking, I made a couple of changes to the version I get at Publix. But I’m every bit as obsessed with this version – and even better, I don’t have to wait a whole year until our next Florida trip to enjoy it!

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Coconut is one of those ingredients that you either love or really dislike. Around here, we absolutely love it.

Whether it’s a slice of coconut cream pie (or coconut cream bars), a piece of impossible coconut pie, or chewy coconut macaroons, we love it all.

So the idea of taking our popular chewy lemon sugar cookies and turning them into coconut sugar cookies? You know we were all about that.  

These coconut sugar cookies have the thick, chewy texture of the original recipe but are packed with the flavor of toasted coconut. They’re the perfect cookie for any coconut lover!

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Cookie bars are a lazy baker’s dream come true. You can whip up an easy cookie dough, spread it into a pan, and bake everything all at once.

It’s the best way to get a bunch of cookies in the shortest amount of time.

Plus, you can cut the bars into large pieces for a big, indulgent dessert or slice them into smaller squares if you’re feeding a crowd or taking them to a cookie exchange.

Whether you’re making my sugar cookie bars, monster cookie bars, pecan bars, or these chocolate chip cookie bars – you really can’t go wrong.

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You know what I love? Appetizer recipes that can pull double duty.

I’m talking about dips and small bites that you can put out for a casual movie night or game-day party or dress up for a formal holiday gathering. 

Apple butter brie bites and spinach artichoke bites are two of my favorites for this, as is cranberry cream cheese dip.

And this marinated cheese? Definitely belongs on that list. It’s easy to throw together for a casual get-together but is pretty enough to serve at your fanciest dinner party.

And the best part? It’s so delicious that everyone will be asking you for the recipe. 

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Sweet dips are one of my favorite party desserts. Whether it’s a cookout, movie night, game night, or book club, I’m yet to see a group that can say no to a bowl of fruit dip and a spread of fun dippers.

This peanut butter fruit dip is my latest sweet dip and it might be one of my favorites. It’s got the rich flavor of peanut butter with a light, creamy texture that pairs great with everything from fruit to pretzels and cookies.

And a bonus? It’s super fast and easy to make, so you can prep it ahead of time and grab it on your way out the door. 

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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 and peanut butter pound cake 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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