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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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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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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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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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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I love breakfast pastries. From muffins to scones to donuts, they’re some of my favorite breakfast treats.

And long-time readers also know all about my love for lemon, whether it’s in the form of homemade lemon bars, mini lemon cheesecakes, or simple but delicious lemon sorbet.

So is it really surprising that I combined these two loves into these beautiful glazed lemon scones?

Nope. It is not.

These tender lemon scones, which are similar to my raspberry lemon scones, are topped with a bright lemon glaze, making these beauties the ideal treat for anyone who loves lemon as much as I do. 

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