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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 If there’s one thing I’ve learned after almost 20 years of being a food blogger, it’s that people love it when you show up to a party with a good dip or a good pasta salad in hand.

I flip back and forth between whipping up my favorite easy dip recipes and my go-to pasta salad recipes depending on the season. But when it comes to a late-summer cookout or a game-day party, you really can’t go wrong with either.

This BLT pasta salad is always a huge hit with the bacon and tomato lovers. It is inspired by the classic BLT sandwich with plenty of crumbled bacon, crisp lettuce, and sweet tomatoes. I add in some shredded cheese and a creamy dressing and voila: a perfect summer sandwich turned into a perfect pasta salad.

This recipe will take you about 30 minutes of hands-on time to make. Be sure to let it chill for at least an hour before serving to allow the flavors to meld! 

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I’ve discovered some of my favorite easy recipes thanks to social media. Cinnamon rolls with heavy cream are a forever favorite around here, and my family still cannot get enough of the Grillo’s pickle dip.

So when a video by Kendric of Simply Blvck Apothecary went viral with his yellow cake mix hack, I obviously had to try it. After all, you all know how much I love easy cake mix recipes.

While I love my doctored cake mix recipe for making things like cupcakes and bundt cakes, I wanted to see how this slightly different recipe held up for a yellow sheet cake.

You’ll only need 6 ingredients and 10 minutes of hands-on time to make this recipe. The result is a tall, moist cake with a tender crumb that you’d never guess only took a couple of minutes to throw together. Finish it with a smooth layer of rich chocolate frosting and you’ve got the perfect simple birthday cake or snacking cake for weeknight dessert cravings.

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Every parent knows that early August feeling with back to school just around the corner. It’s the Sunday scaries of the summer—you’re still enjoying leisurely evenings, but you know busy weeknights are just ahead.

The first thing to fall apart around here is a good dinner schedule. So I’ve developed a routine of go-to meals that I can throw together with minimal time and effort any night of the week.

Next time you’re trying to figure out what to have for dinner, put away the takeout menu and reach for this list of easy weeknight dinner recipes instead.

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I watched along with everyone else when Costco released their Marshmallow Crispy Cookies last year. And after months of craving them between shopping trips, I decided it was finally time to come up with a copycat recipe that I could make at home.

I started with my cornflake cookie recipe and started tweaking it until I replicated the flavor and thin yet chewy texture of the Costco cookies. In the end, after about 6 rounds of testing, I finally nailed it.

These rice krispie cookies have all of the flavor of classic rice krispie treats packed into drop-cookie form. They’re perfectly chewy with a crisp bite thanks to the rice cereal, and we can’t forget the melty, gooey marshmallows dotted throughout. A sprinkle of flaky sea salt balances the sweetness for the perfect finish.

Even better? This is a no-chill dough, so you can mix the dough together and bake the cookies right away. You can go from craving rice krispie treat cookies to eating them in less than an hour.

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