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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Pancakes are one of the very best ways to start the day. My family loves digging into a big stack of fluffy pancakes on a Saturday or Sunday morning.

Some weekends I throw together a simple batch of bisquick pancakes. Other times I’ll whip up banana pancakes or pumpkin pancakes.

But during the summer, there is nothing much better than blueberry pancakes. 

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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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My homemade bisquick mix is one of my very favorite kitchen staples to keep on hand and I love coming up with new recipes that use it.

Bisquick biscuits and bisquick pancakes are some of my long-time favorite recipes, but there are so many other options beyond just those. Impossible coconut pie, 7UP biscuits, and bisquick breakfast casserole are just a few of the other recipes I regularly make with this mix. 

And now we can add these simple bisquick blueberry muffins to that list. 

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It’s nearly strawberry season around here and I couldn’t be more excited. Soon, the farmer’s market will be full of fresh strawberries and the u-pick farms will be open.

My step-mom and I have loved taking Elle strawberry picking in the past, and soon the baby will be big enough to go, too. I can’t wait to have our fridge overflowing with fresh, perfectly ripe berries for turning into everything from strawberry lemonade to fresh strawberry pie to this strawberry salad. 

This is the kind of salad I could eat every day of the week and not get tired of it. It’s got so many great flavors and it’s as easy as can be to make!

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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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As you can probably guess, my team and I spend a lot of time at the grocery store. And we’ve all been noticing that fresh berries are starting to come back in stock.

In my mind, fresh berries are a sure sign that the seasons are changing, even if it’s still sweatshirt weather here in Ohio. And while peak strawberry season won’t hit my region for a little while yet, I love making recipes that allow even pre-season berries to sing.

From strawberry banana muffins to strawberry popsicles to these strawberry oatmeal bars, these recipes keep me going even when the weather isn’t so great.

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It doesn’t matter what season or time of year it is, I love lemon.

And I really love lemon paired with fruit. Whether it’s lemon blueberry bread, watermelon lemonade, strawberry lemonade cupcakes, or even rhubarb lemon pie. I want it all. 

And these chewy raspberry lemon cookies really do have it all. They’re big, bakery-style lemony sugar cookies swirled with raspberry preserves. 

Could it get any better? I don’t think so.

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