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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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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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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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 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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I come from a cheesecake obsessed family. Whether it’s mini cheesecakes for a spring birthday party or a pumpkin cheesecake on Thanksgiving, a cheesecake of some variety graces our table for almost every occasion. 

It’s one of those desserts that immediately takes me back to being a kid and baking with my Nana.

Perched up on a kitchen stool, I’d help her every step of the way. From sifting cups of flour and cutting shapes into pie dough to rolling up the perfect pumpkin roll, I was always her right hand girl. 

Many times, we’d bake the day away and then deliver our sweet treats to neighbors, church friends, and family. I loved every minute of it. In that kitchen is where my love for baking began.

So of course, any time I make cheesecake, whether it’s Nana’s easy cheesecake or these mini lemon cheesecakes, I always think of her.

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Long-time readers know that I love a good dip. Cheesy, tangy, hot, cold, I love them all.

But as much as I love digging into a good buffalo chicken dip or spinach artichoke dip, when warmer weather rolls around, I crave cool, refreshing dips and salsas.

I’m talking spicy guacamole, fruit salsa with cinnamon tortilla chips, and now this mango and black bean salsa.

This is the recipe that will be on repeat for our family all summer long. I’ll be taking it to every party and cookout and putting it on anything and everything.

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You know what is better than a slice of cake?

Well, almost nothing. But right up there is when you can turn a slice of cake into a cookie.

That’s what’s happening with these sweet little pound cake cookies. I love pound cake, don’t get me wrong, but it does take a while to bake.

But these cookies? I can mix together the dough and have them out of the oven in just about 30 minutes. What a win.

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I used to be totally afraid of baking with yeast.

Ok, well, maybe it wasn’t a full-fledged fear, but it was definitely a source of some minor kitchen anxiety. 

Whenever I would bake with yeast, I was alway second-guessing myself. Is my liquid

the right temp? Did I use the right yeast? Has the dough actually doubled in size? 

I know I’m not the only one who has felt this before. I have finally overcome my fears and enjoy making recipes like garlic knots, English muffin bread, and sweet rolls. 

So if you’re a little bit afraid of working with yeast, don’t panic. I’m going to walk you through making these sticky orange rolls so you can feel confident making them for your family.

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I love the way food can bring a flood of memories coming back.

One bite of pumpkin roll or Nana’s easy cheesecake and I’m back in second grade, helping my nana in her kitchen. 

With a sip of strawberry lemonade or a bite of air-fryer pop tarts, I’m a kid on summer break again, just enjoying the summer sunshine.

Copycat Hostess cupcakes and dunkaroo dip make me think of road trips and getting snacks at the gas station.

And one sip of this homemade orange julius recipe and I’m a teenager hanging out at the mall yet again.

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