One of my favorite types of desserts to keep ingredients on hand for is a good dump cake. They typically are made with pantry staples and they always come together in a matter of minutes, so I can throw together a dessert even when I’ve forgotten that I promised to bring something to a party.

I have loved making my easy apple dump cake for a while now, but it was time to add some caramel into the mix. 

This caramel apple dump cake takes that original base recipe and adds caramel bits for plenty of caramel flavor in the filling and on top. It’s quick and easy and so satisfying when topped with a scoop of vanilla ice cream or a dollop of whipped cream.

Throw the whole thing together in less than 10 minutes, let it bake for 45-50 minutes, and finish it with a quick caramel drizzle before serving. 

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There are two desserts you can often find at my family’s holiday get-togethers that I can’t say no to: the classic strawberry pretzel salad and my nana’s easy cheesecake.

I recently found myself wondering what would happen if I took the two recipes and turned them into one. I mean, I had to try it, right?

The result was this cherry pretzel salad recipe, and I gotta say I’m pretty much in love. It’s got the super easy no-bake cheesecake filling from my nana’s recipe, but paired with the salty-sweet pretzel crust that we love in recipes like raspberry pretzel salad and easy pineapple pretzel salad.

The cherry pie filling and Cool Whip are the cherry on top (see what I did there?).

This is what I call a “low-bake” recipe—just bake the crust for 10 minutes, and the rest is made without the oven in just 30 minutes of hands-on time. Let it chill for 4 hours, slice, and let the compliments roll in!

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I love making all of the apple recipes during fall, but there’s something extra special about caramel apple goodies. 

Yes, homemade caramel apples are incredible. But putting those same flavors into other baked goods? Elite.

This year, these caramel apple cookies were a need, not just a want. I took the cookie dough base from my favorite chocolate chip cookie recipe and added caramel bits and pieces of freeze-dried apple. You get gooey caramel and tart apple in every single bite of the chewy cookies.

I know the long chilling time seems excessive, but I promise that it makes all the difference in this recipe. The flavor and texture of the cookies is unbeatable—try them just once and you’ll get it.

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Anyone who has been reading MBA for a while will know how much I cannot get enough of pumpkin recipes.

But as much as I love classics like my pumpkin cheesecake recipe, sometimes I just need a pumpkin dessert that’s quicker to throw together.

This pumpkin snack cake is that recipe. You can mix it together in about 15 minutes before baking it for 40 minutes. You can have a simple, delicious pumpkin cake ready to dig into in under an hour!

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I have made a few versions of these layered desserts over the years. One of my most popular is my layered pistachio pudding dessert, which is always a hit in the spring. My layered lemon dessert is one of my personal favorites.

I consider these to be “low bake” desserts. You do need to bake the crust briefly, but from there it’s a no-bake assembly. They’re super easy to make and my friends and neighbors always love them. Plus, the layers make them look way harder than they are.

This version uses rich chocolate pudding and a chocolate cookie crust to make what some people refer to as chocolate lasagna or chocolate delight. No matter what you call it, this layered chocolate pudding dessert will disappear in minutes from any party or holiday gathering.

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I’ve been a huge fan of Biscoff cookies since they started handing them out on airplanes ages ago. Obviously I was pretty excited when they started making cookie butter spread from the same speculoos cookies.

These cookie butter cookies are my new favorite cookie recipe. The dough is made with nutty brown butter and creamy cookie butter, then I fold in chunks of white chocolate and pieces of Biscoff cookies. The cookies end up chewy, with pockets of gooey white chocolate and some nice texture thanks to the added cookie crumbs.

The dough does need to chill for at least 4 hours, so be sure to plan ahead. You can keep the dough in the fridge for up to 2 days, though, so feel free to make the dough a night or two before you plan to bake the cookies.

Bring these cookie butter cookies to a party, add them to a holiday dessert table, make them for a cookie exchange, or just make them for yourself. No one can resist these!

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Soup is one of my all-time favorite comfort foods. The moment the weather turns chilly, I’ve got a pot of soup simmering for dinner.

Over the years, I’ve found that one of the easiest soups to throw together is also a classic: chicken noodle soup.

This one uses a bit of chicken base to boost the flavor of store-bought broth, along with rotisserie chicken (or any leftover chicken) to speed things up. It takes just 40 minutes to make but tastes like you let it simmer for much, much longer!

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I know you usually come here for chewy chocolate chip cookies (my favorite is the New York Times chocolate chip cookie recipe, by the way) or decadent cheesecake recipes. And we eat plenty of all of those things at our house.

But at the end of the day, I’m also just a mom trying to get her kids to eat snacks that get some protein in them without a fight. 

That’s where these peanut butter protein balls come in. I’ve been making this recipe for years. I can throw them together in about 15 minutes while meal prepping on the weekend and store them in the fridge or freezer for quick snacks throughout the week.

My kids (and husband) think they taste like cookie dough. I’m the only one who really needs to know that their afternoon treat has protein to keep them full until dinner time.

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It has been far too long since I shared a new chocolate chip cookie recipe with you all, and that is just unacceptable. 

After running this site for nearly 20 years, I have tried nearly every style of chocolate chip cookie under the sun. I’ve made soft chocolate chip pudding cookies. We added fruit into the mix with my banana oatmeal cookies. There’s even been a big, chewy chocolate chip cookie cake.

But the New York Times chocolate chip cookie recipe is still my very favorite dough base to work with. It makes big, chewy, cookies with rich, nuanced flavor that comes from letting the dough chill for 24 hours before baking. (Trust me, it’s worth the wait.)

This time, I’ve browned the butter and added instant espresso powder to the dough for an even deeper flavor. If you’re a frequent visitor at your local coffee shop like I am, you’re going to love these espresso chocolate chip cookies. 

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Taking my girls apple picking is one of my favorite fall activities. Even in years when we don’t have time to do a whole U-pick situation, we’ll swing by and grab a few bags of already-picked fresh apples to take home.

Of course I always have to make several batches of our favorite slow-cooker apple butter and my crockpot applesauce recipe. And then it’s time to dive right into dessert recipes.

Even though my crumb-topped apple pie and simple, old-fashioned apple crisp are family favorites, I like to use apples in so many other ways, too. 

If you’re on the hunt for apple desserts to make that aren’t the typical pie or crisp, you’re in the right place!

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