When life gives you lemons, make Lemon Poppy Seed Muffins, of course! These soft, moist and fluffy bakery-style treats are bursting with fresh lemon flavor, crunchy poppy seeds and just the right amount of sweetness. They’re the perfect pick-me-up when you want a lil’ something special for breakfast or snacktime, and they couldn’t be easier to make.
Bananas, caramel and chocolate make for a delightfully delicious combination in this no-bake Banoffee Pie! Based on the traditional English dessert, this pie recipe features a chocolate graham cracker crust, a layer of homemade soft caramel, fresh bananas and a mountain of whipped cream. Whenever you’re craving dessert this summer, you’ll never go wrong making this tasty pie.
If there is one type of pie I could eat for the rest of my life, it’s Key lime pie. And these Key Lime Pie Bars are the square-shaped, sky-high version of the beloved sweet-tart pie with a buttery graham cracker crust, thick lime filling and delicate whipped cream topping. If you’re in the mood for a treat that’s easy, cool and citrus-kissed, you’ve come to the right recipe!
Why stop at a simple peanut butter cookie or a chocolate chip cookie when you can combine the two into one giant skillet cookie? This one is soft and chewy, loaded with chunks of semisweet chocolate and sweet peanut butter chips, and stuffed with a layer of smooth, creamy peanut butter. Serve it warm with a mountain of ice cream and dig into one seriously decadent dessert.
When it comes to celebrating, there’s nothing better than doing so with sprinkles. These One-Bowl Funfetti Cupcakes with Cream Cheese Frosting make getting the party started easier than ever! Fluffy-soft, flavorful, flecked with rainbow hues and topped with a cheesecake-like frosting, these cute and colorful cupcakes are the perfect sweet pick-me-up for days like these.
This classic Italian bread recipe is soft and tender on the inside with a chewy crust on the outside. Homemade bread doesn’t get much better — or simpler — than this!
(NOTE: This post was originally published in 2014 (!). We’ve since then updated it with new photos, but it’s the same recipe you know and love.)