Spring has sprung and it’s time to celebrate the season with Blueberry Shortcakes with Mascarpone Cream. Fresh blueberries and sweet mascarpone whipped cream are sandwiched between buttery, from-scratch shortcake biscuits to make the ultimate simple-yet-special dessert that’s the perfect treat for warm-weather nights (and mornings, let’s be honest).

Raise your hand if you’re READY for spring and summer. As you can guess, my hand is very much raised. As a Minnesotan, not only do I talk about the weather a lot, but the minute even the tiniest blade of grass emerges from the snow, I crave the warm weather like you would not believe. I want to bust out the grill, put on my flip flops and eat these blueberry shortcakes on repeat on the patio with the sun shining on my face. Join me, will you?

These dark chocolate beet cupcakes with mocha buttercream frosting are intensely chocolaty and moist, thanks to the beets, and the smooth and decadent mocha-flavored buttercream is literally the icing on top of the (cup)cake. If you’re in need of a really, ridiculously good chocolate cupcake, you’ve come to the right place. BONUS: Scroll to the bottom of this post for a fun giveaway!

The end of April/beginning of May is Prime Birthday Time in our household — Addy’s, Avery’s and my birthday all fall within the span of two and a half weeks. Still, of course, we have to celebrate each one individually, because cake — or in this case, cupcakes.

Who wants plain cinnamon rolls when you can have Cereal Milk Cinnamon Rolls, aka the sweet rolls I wish I knew in my youth could exist? Fruity cereal milk combines with soft sweet dough that is baked and topped with a cereal milk-infused glaze and, of course, more cereal. These bright and happy rolls are perfect for a special weekend breakfast.

Hello, hello! If you’ve got a keen eye, you may notice that things are looking freshy-fresh around here. That’s right — good ol’ GVD got a face-lift! It’s been a long (like, loooooong) time coming, but I hope you love it as much as I do. It feels very much like home again.

Honestly, you don’t need to make any other cookie — these slice and bake chocolate orange shortbread cookies should be your go-to, now and forevermore. Made with salted butter, citrus zest and chunks of semisweet chocolate in a buttery shortbread dough, I dare you — DARE YOU — to eat just one at a time.

You guys, I know I say this a lot, but when it comes to these cookies? I think we can just stop here. I’ve reached full cookie potential with these BBs.

Because when you combine the flavors of sea salt, chocolate, orange and a buttery shortbread cookie, it’s the closest thing to dessert perfection, in my book. And we have one person to thank for it all.

Kick your meatball routine up a notch with these sweet and spicy Korean BBQ meatballs. They make a fabulous appetizer on their own but also pair perfectly with a bowl of sticky white rice for a complete meal. With just a few minutes of prep time, you’ve got a tasty new meatball recipe go-to.

I can safely say that, in my world, meatballs are a regular mealtime occurrence. We enjoy them slow-cooked Italian-style; we eat the Swedish version with mashed potatoes and lingonberry sauce; sometimes I’ll even plop them in a soup. And of course I grew up on the classic cocktail version that you pick up with a toothpick — it was a party standard.

So it’s no surprise to me that when my husband suggested I make a recipe for Korean BBQ meatballs, there wasn’t a question — except to ask, when is the soonest moment humanly possible I can get these meatballs in my life?

Three cheers for springtime and also for these triple-layered Strawberry Rhubarb Cheesecake Bars! A shortbread-like crust is topping with a sweet-tart strawberry rhubarb filling and topped with a creamy cheesecake topping for a truly decadent dessert that celebrates all the flavors of spring. Make these for an Easter brunch or as a fun weekend baking project!

As a true Minnesotan I talk about the weather often — and when we Minnesotans catch even a whiff of spring, we CELEBRATE. And by spring, I mean anything resembling warmer weather. Last week it reached the 60s for a few hours and we straight-up frolicked in the sunshine.

Other than being outside as much as possible, I am welcoming in the new season with these delightful strawberry rhubarb cheesecake bars, which are not one, not two, but three layers of deliciousness. They’re just begging to be a part of your Easter brunch table or just as a fun baking project to celebrate the arrival of days filled with more sunshine and fresh produce.