Hosting Mother’s Day Brunch is easy with these delicious recipes. Cozy, tasty, and so many options to choose what’s right for your family. Plan the perfect menu.

Aimee’s Recipe Notes

Mother’s Day has always felt like the perfect excuse to go out for brunch. But with my family (and my love of leftovers), why not host instead?

For me, brunch is easy. Relaxed, flexible, and full of all the best foods. Warm baked goods, cozy casseroles, fresh fruit, and of course, a sweet finish.

This collection of Mother’s Day brunch ideas is all about creating a menu that works for you, without the stress.

🌷How to Make a Mother’s Day Menu

If you’re not sure where to start, keep it simple. A great brunch doesn’t need a dozen dishes. Just a few that work well together.

Here’s my go-to formula. You can add more depending on the number of guests (and how much work you want to make for yourself).

• One sweet main– coffee cake, french toast casseroles, pancakes, muffins
• One savory main– quiche, egg casseroles, biscuits and gravy
• One fresh side– fruit salad, deviled eggs, yogurt parfaits
• One drink– coffee, lattes, mimosa
• One sweet finish– lemon bars, cookies, coconut cake

🍩Sweet Brunch Recipes for Mother’s Day

As with all the categories, pick one or two, depending on how you feel. If you’re busy, choose some of the make ahead options, or bake pastries in advance and freeze ahead of time. Thaw overnight the night before serving.

• French Toast- I love that these can be assembled ahead of time. Overnight french toast casserole, berry french toast casserole, and traditional french toast casserole are my favorites.
• Coffee Cake- Bake ahead of time and keep in an airtight container. I love this chai coffee cake, swedish almond cake, or cinnamon sour cream coffee cake as a starter.
• Pancakes & Waffles- Make a pancake or waffle bar with whipped cream, fresh berries, syrup, and honey. My buttermilk pancakes and homemade waffles are perfect for this!
• Muffins, Rolls, and Danish- Breakfast pastries are my jam. Whether you choose any number of my muffin recipes, including blueberry muffins, or my easy danish recipe, you’re going to love how easy they are to make. Classic cinnamon rolls are always a hit and can be assembled ahead of time as well.
• Bread- A loaf of banana bread, pistachio bread, or strawberry bread look lovely on a platter. Make the weekend before and freeze.

🍳Savory Brunch Recipes Mom will Love

Every brunch needs something warm and savory to balance the sweets.

• Breakfast Casserole- This hearty egg casserole is a family favorite. Or give my delicious biscuit and gravy casserole a try this Mother’s Day.
• Quiche- One of my favorite savory dishes to make! So many varieties, and if you use storebought pie crust, make two quiche. Leftovers can be frozen and reheated. Try my ham and cheese quiche or veggie quiche to start.
• Savory Favorites- Use your Instant Pot to make a batch of sausage gravy, or whip up some spinach empanadas to serve.

🍓Fresh Side Dishes

Adding a side dish of something fresh makes your brunch more special.

• Yogurt Parfaits- This is the easiest option. Put a big bowl of yogurt out (I love using a vanilla Greek yogurt. Serve it up with a bowl of berries, granola, and honey so people can dress it how they like it.
• Fruit Salad- I love that this can be made the day before. Choose whatever fruit you find in season. My grandma always made Cool Whip fruit salad for holidays!
• Deviled Eggs- Who doesn’t love to have deviled eggs at brunch? Easy to make ahead of time too.

☕Brunch Drinks and Coffees

Serve up some drinks for brunch. Choose some alcoholic pairings or keep it non-alcoholic!

• Juice Bar- put out a few pitchers of juice with glasses. Apple, Orange, Cranberry.
• Mimosas- Add a bottle of Champagne to the drink bar and family and friends can make their own with the juice bar above.
• Coffee Bar- Can’t have brunch without coffee. Keep it simple or add a few homemade coffee creamers to the bar.

🍰Mother’s Day Desserts

Because it’s still a celebration, dessert is always a must.

• Lemon- bright and cheerful, think lemon coconut bars, lemon cheesecake, or lemon cookies!
• Strawberry- always in season in May, strawberry cookies, strawberry eclair cake, and strawberry layer cake are all delicious options.
• Coconut- These easy coconut cookies are a great way to finish. Or serve up slices of coconut cake for the grand finale.

At the end of the day, Mother’s Day isn’t about having the most impressive table. It’s about spending time with those you love, and those who you’ve lost. A good brunch with people you love does just that. Creates a moment to reflect and enjoy each other’s company.

Dairy-free Banana Ice Cream with no added sugar. You’re going to love this delicious sugar-free treat that’s so easy to make too. Did I mention it’s only ONE INGREDIENT?

One Ingredient Ice Cream

Aimee’s Recipe Notes

Sounds too good to be true, right?

Imagine how something as ordinary as a banana could become ice cream.

Slice bananas before freezing. Not only will this speed up the freezing time, but it makes them easier to process.

Be patient. At first the frozen bananas will look like crumbs. Keep processing, it will take about 10 minutes for a creamy finish. Once smooth, only pulse a few times to add in some air. Over processing will lead to a runny ice cream.

Firm or Soft Serve. Serve immediately for a soft serve ice cream. Or freeze for another two hours. Scoop and serve.

Storage. Keep banana ice cream in a metal loaf pan covered with plasic wrap and foil. Enjoy within one month.

Serving: Drizzle with melted sugar-free chocolate chips. Sugar free peanut butter that has been warmed is also delicious on this ice cream. Berries and whipped cream and some crumbled sugar-free shortbread for a delicious treat.

Amount: 1 banana is about 1 cup of ice cream. I typically process 4 bananas.

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Banana Ice Cream Recipe

Dairy-free Banana Ice Cream with no added sugar. You're going to love this delicious sugar-free treat that's so easy to make too. Did I mention it's only ONE INGREDIENT?

Course members only

Cuisine American

Keyword banana, easy ice cream

Prep Time 10 minutes minutes

Freeze Time 6 hours hours

Total Time 6 hours hours

Servings 4 cups

Author Aimee Shugarman

Ingredients

• 4 large bananas, sliced

Instructions

• Place sliced, ripe bananas into a freezer bag and freeze for at least 4 hours, until solid (or overnight).
• Place frozen bananas into a food processor or heavy-duty blender and begin pulsing. The bananas will look like crumbs at first. Continue processing until it becomes smoother, about 10 minutes.
• After processing the mixture will turn into the consistency of a soft serve ice cream. Blend another 20 seconds to incorporate air into the mixture. Serve immediately.
• Or, freeze for a firm, scoopable ice cream.

Notes

• One banana makes roughly 1 cup of soft serve ice cream. Blen as many as you want/need.
• Ripe bananas have more sweetness!
• See blog post for more recipe tips and tricks and serving suggestions.

Nutrition

Serving: 1cup

This Peach Delight Recipe is a creamy, no-bake dessert with a graham cracker crust, cheesecake filling, and sweet peach topping. Perfect for potlucks!

Aimee’s Recipe Notes

There’s something about these layered “delight” desserts that make you want to keep trying new flavors. They’re incredibly easy and so fun to experiment with.

So much easier than peach pie!

The graham cracker crust adds structure and a buttery crunch, while the cream cheese filling gives that smooth cheesecake texture.

The peach layer brings sweetness and a soft texture while the whipped cream keeps everything light.

Tell me what flavor I should make next?

Ingredients You Will Need

What I love about today’s Peach Delight is how simple it is make, and easy to swap ingredients. Scroll down to the recipe card below for a full list with measurements.

• Graham Cracker Crumbs– you’ll need about 13 full size graham crackers. You could also swap them out for gingersnaps or Golden Oreos!
• Cream Cheese– this is the base of the cheesecake filling. Be sure to use the full fat blocks, not the whipped cream cheese in a tub.
• Cool Whip- Adds a fluffy texture to the filling and a sweet, light finish to the topping. You can make your own homemade cool whip to keep it natural, or use whipped cream.

How to Make Peach Delight

Sometimes you’ll hear this style of dessert called a lasagna. Like my chocolate chip lasagna. It’s layered, and sweet, and so easy to make.

• Start by making the crust. I add a couple Tablespoons of brown sugar to the melted butter and graham cracker crumbs to add a little sweetness. Chill the crust while you make the cheesecake filling.
• You’ll want to start with room temperature softened cream cheese. Add in half of the Cool Whip and spread over the crust layer.

• Add the canned peach pie filling to the top of the cheesecake layer.
• Spread the remaining Cool Whip over the top and sprinkle with the reserved crumbs.

Recipe Tips and Tricks

• The dessert lasagna needs to be chilled for at least 6 hours so that it firms up enough for clean slices.
• Add a little lemon zest to the peach pie filling for a burst of flavor. Or mix in a teaspoon of cinnamon for a warmer flavor.
• This dessert can be made ahead 24 hours. Perfect for parties!
• Store peach delight covered in plastic wrap in the refrigerator for up to 5 days.
• Freeze for up to 30 days in an airtight freezer safe container.

More Dessert Lasagna (Delights)

• Chocolate Peanut Butter Lasagna is a no-bake dessert that somehow manages to be both light and fluffy and also decadent! Layered with cookies, peanut butter, and chocolate!
• No Bake Strawberry Lasagna is a cool, creamy layered dessert that’s going to knock your socks off! Graham cracker crust, creamy cheesecake, strawberry cream layer and fresh berries!
• Apple Delight is a decadent dessert with layers of buttery graham cracker crust, rich cream cheese, cool whip, chunky apple pie filling, and crunchy pecans.

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Peach Delight Recipe

This Peach Delight Recipe is a creamy, no-bake dessert with a graham cracker crust, cheesecake filling, and sweet peach topping. Perfect for potlucks!

Course Desserts

Cuisine American

Keyword peach lasagna, peach lush

Prep Time 20 minutes minutes

Chilling Time 6 hours hours

Servings 20 servings

Calories 295kcal

Author Aimee Shugarman

Ingredients

For the Crust

• 3 cups graham cracker crumbs
• 2 Tablespoons light brown sugar, packed
• ½ cup unsalted butter, melted

For the Filling

• 16 ounces cream cheese (2-8oz packages), softened to room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 16 ounces Cool Whip, thawed, divided
• 2 cans (21 ounce each) Peach pie filling

Instructions

• Grease a 13×9 baking dish with butter or shortening, or line with parchment paper. Set pan aside.
• In a mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter until all the crumbs are moistened. Reserve about 1/4 cup of the crust for the topping.
• Firmly press the crumbs into the bottom of the prepared baking dish. Freeze crust while you make the filling.
• For the filling, combine the cream cheese, powdered sugar, and vanilla extract. Beat for several minutes until smooth and creamy. Fold in 8 ounces of the whipped topping. Spread over the chilled crust.
• Pour both cans of pie filling over the cheesecake layer and spread evenly. Then carefully spread the remaining 8 ounces of Cool Whip over the top. Sprinkle with reserved graham cracker crust crumbs.
• Cover with plastic wrap and chill for 6 hours (or overnight).

Notes

• You’ll need about 13 graham crackers for the crust. Or you can buy store bought crumbs.
• Keep dessert covered in the refrigerator for up to 5 days. Or freeze for up to 30 days.
• Fresh or canned peach slices (drained) can also be used for a slightly different take on the dessert.
• See blog post for more tips and tricks.

Nutrition

Serving: 1slice | Calories: 295kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 199mg | Potassium: 107mg | Fiber: 1g | Sugar: 23g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

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These soft and fluffy, easy Raspberry Lemonade Cupcakes start with a cake mix and homemade raspberry lemonade frosting. Add a fresh raspberry for a delicious, fresh take.

This recipe was originally published in July 2012. I updated the recipe notes and added new images in May 2026.

Aimee’s Recipe Notes

I have to let you guys in on a little secret. I cheated when I made these raspberry lemonade cupcakes. How you ask? I used a box cake mix.

Now, before you gasp loudly or start to judge me, you should know that it’s not very often that I use a box of cake mix. But every once in awhile, it is a necessity. (Umm, remember these amazing cake mix cookies???)

So I used my trusty box cake mix for these raspberry lemonade cupcakes and they ended up turning out great. And in the end, that’s all that really matters, right?

The real key to these lemonade cupcakes is actually in the raspberry buttercream frosting anyway. And that is not from a container.

I used a tangy raspberry lemonade concentrate to make the frosting from scratch and it really gives these lemon cupcakes a nice zing!

The taste of raspberries and lemons gives these cupcakes a sweet and tart flavor that is perfect for a birthday party, summer day, or yep you guessed it, swim team! You’ll see this flavor paired in my raspberry lemon cookies too!

Enjoy!

Here’s What You’ll Need

After years of baking from scratch, sometimes a shortcut recipe is called for. Especially one as easy and delicious as these cupcakes. Scroll down to the recipe card for the full list of ingredients with measurements.

• Cake Mix- The combination of a white cake mix with the lemon gelatin is delicious. Creates a fluffy soft cake. You could also swap the cake mix for lemon for an even more tangy citrus cupcake.
• Oil & Water- Adds moisture and a soft texture.
• Raspberry Lemonade Concentrate- this gives the frosting the tangy flavor. You could also swap it out for 2 Tablespoons of raspberry jam and the juice of one lemon.

How to Make Raspberry Lemonade Cupcakes

• Fill cupcake liners half full with batter and bake for about 15 minutes. The cupcakes are done once a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack before frosting.
• Fill a decorator piping bag (I use Tip 2D) and pipe frosting onto cooled cupcakes. Sprinkle with sparkly coarse sugar if desired and top each cupcake with a fresh red raspberry.

Tips and Tricks

Flavor Tips:

• If you want a more intense raspberry flavor, add dried raspberries to the frosting like I do in my Strawberry Almond Cake recipe. To do this, just pop some freeze dried raspberries in a food processor or freezer sealed bag to make crumbs and then add it into the frosting mixture.
• Add lemon zest to the batter for even more citrus punch.

Baking Tips:

• Don’t overfill the liners.
• Don’t overbeat the batter.

Storage Tips:

• Keep cupcakes in an airtight container at room temperature for up to 5 days.
• Freeze cupcakes for up to 30 days in a freezer safe container.

More Cupcake Recipes

• These Lemon Coconut Cupcakes and Lemon Cupcakes are the perfect zesty treat for the summertime! Add some of creamy Lemon Buttercream Frosting on both of them for the perfect bite!
• Try out a batch of these classic Carrot Cake Cupcakes with some tangy and homemade Cream Cheese Frosting on top!
• Lemon Pudding Cupcakes are a hit wherever you take them, and whatever time of year it is! Just like these S’mores Cupcakes too!
• Make some zesty Pineapple Orange Cupcakes that are packed full of your favorite fruity flavors! Same with this delicious Raspberry Lemon Cake!

My readers love fresh berries, especially when topped on these delicious Lemon Cheesecake Bars! Love these Almond Wedding Cupcakes with delicious raspberry filling!

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Raspberry Lemonade Cupcakes Recipe

These soft and fluffy, easy Raspberry Lemonade Cupcakes start with a cake mix and homemade raspberry lemonade frosting. Add a fresh raspberry for a delicious, fresh take.

Course Cupcake

Cuisine American

Keyword gelatin, JELLO, lemon, lemonade, raspberry, summer, white cake mix

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 24 cupcakes

Calories 313kcal

Author Aimee Shugarman

Ingredients

FOR THE CUPCAKES:

• 1 box white cake mix
• 1 box lemon jello gelatin powder, 3 ounce
• 3 large egg whites
• ⅓ cup vegetable oil
• 1 ¼ cup water

FOR THE FROSTING:

• 1 cup unsalted butter, softened to room temperature
• 7 cups powdered sugar
• ½ cup frozen raspberry lemonade concentrate, thawed
• 2 drops red food coloring, optional

Instructions

• Line cupcake tin with paper liners and set this aside. Preheat the oven to 350 degrees F.
• For the cake, add cake mix, jello, egg whites, oil and water in a mixing bowl. Beat 2 minutes until blended.
• Fill cupcake liners half full and baking in a 350 degree oven for about 18 minutes. Allow to cool completely.
• For the frosting, beat butter, powdered sugar, raspberry lemonade and food coloring on high for 5 minutes, until light and fluffy. Fill a decorator bag (I used tip 2D) and pipe onto cooled cupcakes. Top with fresh raspberry.

Notes

• If you want a more intense raspberry flavor, add dried raspberries to the frosting like I do in my Strawberry Almond Cake recipe. To do this, just pop some freeze dried raspberries in a food processor or freezer sealed bag to make crumbs and then add it into the frosting mixture.
• Try swapping out raspberry lemonade concentrate for several tablespoons of raspberry jam and fresh lemon zest or lemon juice.
• The white cake mix and lemon-flavored jello combined creates a delicious lemon flavor. You could also swap out the white cake mix for lemon flavor cake mix and omit the gelatin altogether.
• See blog post for more tips and tricks.

Nutrition

Serving: 1cupcake | Calories: 313kcal | Carbohydrates: 52g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 169mg | Sugar: 43g

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I’ve rounded up 10 of my Best Snickerdoodle Desserts. From classic cookies and bars to creative truffles, puppy chow, and much more!

Aimee’s Recipe Notes

Snickerdoodle cookies have always been of those treats that feels like home. Soft, cinnamon-sugar coated, and irresistible.

Over the years, you’ll see that I didn’t just stop at cookies. I created snickerdoodle inspired puppy chow and banana bread.

This roundup takes that classic flavor and gives it a fun twist. I hope you enjoy these as much as I do!

Snickerdoodle Tips and Tricks

• Cream of Tartar- This gives snickerdoodles their signature tangy flavor and soft, chewy texture.
• Cinnamon Sugar- I’ve created a guide on how to make your own cinnamon-sguar blend.
• Brown Butter- Use my tips on how to brown butter to make your snickerdoodles even tastier!

10 Best Snickerdoodle Inspired Desserts

1

The Best Snickerdoodles Cookies Recipe

Classic Snickerdoodle Cookies that are soft and chewy and packed with cinnamon sugar flavor! You’ll love this family favorite recipe that my family has been enjoying for nearly 40 years!

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Snickerdoodle Cookie Bars

Classic Snickerdoodle Cookies that are soft and chewy and packed with cinnamon sugar flavor! You’ll love this family favorite recipe that my family has been enjoying for nearly 40 years!

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3

Brown Butter Snickerdoodles

These Brown Butter Snickerdoodles pack in serious caramel and cinnamon flavor! Nutty brown butter is the perfect complement to all that warm cinnamon spice in this easy cookie recipe.

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Snickerdoodle Muddy Buddies

Snickerdoodle Muddy Buddies combine sweet cinnamon sugar with crunchy cereal for a delicious no-bake treat. A fun twist on classic puppy chow, thanks to a little extra help from Cinnamon Toast Crunch cereal!

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Snickerdoodle Banana Bread

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Snickerdoodle Biscotti Recipe

Snickerdoodle Biscotti is the perfect pairing for your morning coffee! No one can resist crunchy homemade biscotti, especially when it’s dusted with cinnamon sugar!

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Snickerdoodle Cheesecake Bars

Snickerdoodle Cheesecake Bars are like cookies and cheesecake in one! A homemade graham cracker crust is topped with a creamy cheesecake layer and snickerdoodle cookie dough in this sweet and salty recipe.

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8

Snickerdoodle Cookie Dough Truffles

Snickerdoodle Cookie Dough Truffles. Enjoy your favorite childhood cookie in truffle form! This egg free cookie dough is rolled in white chocolate and dusted with cinnamon sugar.

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Pumpkin Snickerdoodles

Pumpkin Snickerdoodles are chewy cookies with a crisp, browned outside and a soft center and plenty of warm flavors throughout, plus the classic cinnamon sugar topping!

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Snickerdoodle Blondie Bites

Who would turn down one of these adorable Snickerdoodle Blondie Bites? The chewiness of golden blondies meets the cinnamon sugar delight of snickerdoodle cookies in these bite sized treats.

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This creamy Sugar-Free Peanut Butter Cheesecake starts with a chocolate almond crust and is topped with sugar-free chocolate too! Made with almond flour and monk fruit sweetener, this easy, no-bake low carb dessert is naturally gluten free too.

Aimee’s Recipe Notes

Peanut butter and chocolate has always been a combination my family loves. But finding a version that still feels indulgent without the sugar? That took some testing.

I used my sugar-free cheesecake recipe as the base, this flavor came together easily.

No baking, creamy texture, peanut butter and chocolate combo, what’s not to love?

xo,

Ingredients Needed

• Cream Cheese- You’ll need full fat cream cheese for the base of this easy cheesecake. Soften to room temperature for a smooth, lump-free filling.
• Almond Flour- This creates a naturally gluten-free crust with a subtle nutty flavor. If you don’t mind gluten, you can swap it out for all-purpose flour.
• Powdered Monk Fruit Sweetener- Provides sweetness naturally, and using powdered sweetener is essential for a silky cheesecake texture. I love this brand on Amazon. You could swap it out for Stevia.
• Lily’s Dark Chocolate Morsels– melts creamy and tastes amazing.
• Creamy Peanut Butter- Choose a sugar-free variety, that is also shelf stable (like sugar-free Jif or Skippy).
• Optional Toppings- Homemade whipped cream (made with powdered monk fruit) and fresh berries add flavor without added sugar.

Be sure to scroll down to the recipe card below for a complete list with measurements.

How to Make Sugar-Free Peanut Butter Cheesecake

Chocolate Crust. I use almond flour, cocoa powder, monk fruit sweetener, and melted butter. Mix and press into the bottom of a 9-inch square baking dish.

Cheesecake filling. Mix the peanut butter with cream cheese, heavy cream, and monk fruit until fluffy. Spread over the chocolate crust.

Topping options. Drizzle with melted sugar-free chocolate and sugar-free whipped cream. Be sure to chill the cheesecake for at least 4 hours.

Recipe Tips and Tricks

• Texture: Make sure cream cheese is fully softened to avoid lumps.
• No Bake Tip: This cheesecake sets as it chills. A full four hours minimus is needed.
• Crust: Press firmly into the pan, chill while making the filling if needed.
• Sweetener: I use monk fruit sweeteners in my sugar free recipes. They are zero calorie, zero carb and completely natural.
• Serving: Use a hot knife, wiped clean between slices, for smooth cuts.

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Sugar-Free Peanut Butter Cheesecake Recipe

This creamy Sugar-Free Peanut Butter Cheesecake starts with a chocolate almond crust and is topped with sugar-free chocolate too! Made with almond flour and monk fruit sweetener, this easy, no-bake low carb dessert is naturally gluten free too.

Course sugar free desserts

Cuisine American

Keyword cheesecake, no bake cheesecake, peanut butter cheesecake, sugar free

Prep Time 20 minutes minutes

Chill Time 4 hours hours

Servings 16 servings

Author Aimee Shugarman

Ingredients

For the Crust

• 1 ¾ cups almond flour
• ½ cup unsweetened cocoa powder
• 3 Tablespoons powdered monk fruit sweetener
• ½ cup unsalted butter, melted

For the Cheesecake Filling

• 3 packages (8 ounce each) cream cheese, softened to room temperature
• 1 cup powdered monk fruit sweetener
• ¾ cup creamy peanut butter, sugar free
• ¼ cup heavy whipping cream

For the Topping

• 1 ½ cups sugar-free whipped cream
• ½ cup Lily's sugar free dark chocolate morsels, melted

Instructions

• Line a 9-inch square baking dish with parchment paper. Set it aside.
• In a mixing bowl, combine almond flour, cocoa powder, powdered monk fruit, and melted butter. Mix with a fork until combined, then pour into prepared baking dish. Press into the bottom of the pan.
• In a large mixing bowl, beat cream cheese with monk fruit for several minutes until combined. Add in peanut butter and heavy whipping cream and beat until fluffy, about 3-4 minutes, scraping down the sides of the bowl as needed.
• Pour cheesecake filling over the crust. Cover with plastic wrap and chill for at least 4 hours.
• Remove from refrigerator. Lift cheesecake out of the pan with the parchment paper. Cut into 16 bars. Pipe whipped cream dollops onto each piece and drizzle with a little melted chocolate. Serve and enjoy.

Notes

• I use these monk fruit sweeteners in my sugar free recipes. They are zero calorie, zero carb and completely natural.
• Whipped cream and chocolate is optional, but totally a delicious decision.
• Store cheesecake bars in the refrigerator for up to 4 days. Or freeze bars in an airtight container for up to 3 months.
• See blog post for more recipe tips and tricks.

Nutrition

Serving: 1slice

If you love sweet Almond flavor, these 10 Almond Desserts are for you. From soft cookies and buttery pound cake to flaky croissants, kringles, and even chocolate treats.

Almond has always felt like one of those flavors that quietly makes everything better. It’s subtle and somehow turns even the simplest dessert into something special. Just swapping almond extract instead of vanilla is a small change that makes desserts feel bakery-worthy!

I love almond desserts so much I created a delicious Almond Coffee Cake Blondie that is exclusive to my cookbook. Snag a copy (print or digital) today!

Almond Dessert Tips and Tricks

Almond Extract- always remember a little goes a long way. Unlike adding vanilla, I prefer to measure almond extract to avoid over-doing it.

Complimentary Flavors- Truly endless. Chocolate of course pairs well with almond, but also berries, vanilla, and citrus too!

Don’t Skip Texture- Sliced or slivered almonds add a nice crunch that balances well in cakes and cookies!

Use Quality Ingredients- Because almond flavor is delicate, using high-quality extract or real almonds makes a difference. And always use REAL butter.

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Almond Cookies

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Almond Kringle

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Swedish Almond Cake

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Strawberry Almond Cake Recipe

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Chocolate Almond Cheesecake Parfait

Chocolate Almond Cheesecake Parfait is beautifully layered with chocolate sandwich cookies, almonds and creamy cheesecake. 

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Chocolate Almond Truffles

Sweet and nutty homemade truffles are as easy as can be with this Chocolate Almond Truffle recipe! 

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Chocolate Mint Meringue cookies are so easy to make, and so versatile too! Learn how to make the best minty chocolate meringue cookies with this easy recipe.

This cookie recipe was originally published in March 2014. I updated the recipe notes and added new images in April 2026.

Aimee’s Recipe Notes

The first time I made a batch of Meringue Cookies I realized just how easy they are to make.

They look fancy, but are totally doable. Today’s flavor is similar to an Andes chocolate mint, only the shape and texture of a meringue cookie.

These cookies have a melt-in-your-mouth texture. Minty flavor. And they’re dipped in chocolate! What more could you want?

XO,

Meringue Ingredient Notes

Making cloud-like meringues a very specific balance of ingredients. Scroll down to the recipe card below for the measurements.

• Egg whites – Bring them to room temperature before using for best chance of success. Save the egg yolks for a batch of homemade lemon curd!
• Sugar – Bonds to the egg whites to provide structure and sweetness to the meringue.
• White vinegar– The acidity stabilizes the egg whites so they stay light and airy without collapsing.
• Cornstarch – Helps absorb any extra liquid in the meringues so they come out with the perfect shiny tops.
• Peppermint extract and green food gel – For a minty twist to the meringue base.
• Melted chocolate wafers – Using chocolate tempered for melting ensures the chocolate sets up smooth and even on the meringue cookies.

Love that meringue texture? My lemon meringue pie and chocolate meringue pie have a sweet topping you can’t resist!

Meringue Tips and Tricks

• Bake meringues at a low temperature for a long time. I usually do 200 degrees for 80 minutes.
• Use parchment paper! Easy to clean up, and mine never get browned bottoms.
• Once done baking, turn oven off and let them set in the oven for hours. I usually make them in the evening, then let them sit in the oven overnight.
• Don’t bake on a humid day. Don’t store them when it’s humid in your house.
• Add your food coloring before beating to stiff peaks. It helps distribute it more evenly. I also find gel food coloring works better than liquid.
• Use a pastry bag and tip for swirls and roses. Or use a spoon and drop by tablespoon onto parchment paper. You decide.
• Use Ghirardelli melting wafers for dipping your meringues. It sets up quick and doesn’t change the texture of your meringue.

Recipe FAQs

More Cookie Recipes

• A classic like Snickerdoodles are a staple when it comes to choosing a cookie for my kids lunches!
• Make a batch of fall flavored Pumpkin Oatmeal Cookies that are packed full of protein and deliciousness!
• These Lemon, Orange, and Lime Cookies are the zestiest and most refreshing cookie you will try this summer!
• Lover of the sweet and salty? These Maple Bacon Cookies and Peanut Butter Cookies are just for you then!
• I can never resist a meringue cookie. Whether it’s pumpkin spice meringues or these strawberry meringue cookies, I’m the one heading back to the dessert table for seconds (or thirds).

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Chocolate Mint Meringues Recipe

One of my favorite flavor combinations ever: Chocolate Mint! Meringue cookies are so easy to make, and so versatile too!

Course Cookies

Cuisine American

Keyword chocolate meringue, holiday meringues, meringue cookies, meringues, mint chocolate

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Rest Time 4 hours hours

Total Time 5 hours hours 35 minutes minutes

Servings 60 cookies

Calories 15kcal

Author Aimee Shugarman

Ingredients

• 4 large egg whites, room temperature
• 1 Tablespoon white vinegar
• 1 Tablespoon cornstarch
• 1 cup granulated sugar
• ¾ teaspoon peppermint extract
• 1 drop green food coloring gel
• 6 ounce dark chocolate wafers, melted

Instructions

• In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.
• Add in vinegar and cornstarch, whisk with electric mixer for 1 minute. While beating, slowly add the sugar in a steady stream. Add peppermint extract and food coloring.
• Beat for 4 minutes on high until stiff peaks form.
• Spoon into a large pastry bag with tip, pipe on parchment paper lined baking sheets.
• Bake in a 200 degree oven for 80 minutes. Turn oven off and allow meringues to set 4 hours or overnight.
• Once set, dip into melted chocolate and return to parchment paper to set. ENJOY.

Notes

Bake them at a low temperature for a long time. I usually do 200 degrees for 80 minutes.

Use parchment paper! Easy to clean up, and mine never get browned bottoms.

Once done baking, turn oven off and let them set in the oven for hours. I usually make them in the evening, then let them sit in the oven overnight.

Don't bake on a humid day. Don't store them when it's humid in your house.

Add your food coloring before beating to stiff peaks. It helps distribute it more evenly. I also find gel food coloring works better than liquid.

Use a pastry bag and tip for swirls and roses. Or use a spoon and drop by tablespoon onto parchment paper. You decide.

Use Ghirardelli melting wafers for dipping your meringues. It sets up quick and doesn't change the texture of your meringue.

Nutrition

Serving: 1cookie | Calories: 15kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.01g | Sodium: 3mg | Potassium: 3mg | Fiber: 0.001g | Sugar: 3g | Calcium: 0.2mg | Iron: 0.004mg

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Chocolate mint meringue are delicious minty chocolate-dipped clouds of cookie bliss. An easy, elegant and satisfying treat!

This Avocado Chicken Salad recipe is creamy, fresh, and packed with flavor from bacon, lime, and cilantro! An easy, healthy lunch or dinner ready in minutes.

Aimee’s Recipe Notes

This avocado chicken salad is the kind of recipe I come back to when I want something quick and satisfying.

It comes together in minutes, especially if you choose a rotisserie chicken. The avocado gives it that creamy textue without feeling heavy.

Serve it on a croissant, scoop it up with crackers, or serve with lettuce wraps for a low carb lunch.

Enjoy!

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Avocado Chicken Salad Recipe

This creamy Avocado Chicken Salad Recipe is perfect for a hearty, healthy lunch. Serve on bread, with crackers, or eat with a fork!

Course members only

Cuisine American

Keyword healthy chicken salad recipe

Prep Time 15 minutes minutes

Servings 6 servings

Author Aimee Shugarman

Ingredients

• 3 slices bacon, cooked and crumbled
• 2 cups cooked, shredded chicken
• 2 avocados, diced
• ¼ cup red onion, diced
• 2 Tablespoons cilantro, snipped
• 1 teaspoon garlic salt
• ¼ teaspoon black pepper
• 3 drops hot sauce, any variety
• ¼ cup mayonnaise
• 1 lime, juiced

Instructions

• In a bowl, combine cooked bacon and chicken with avocado, onion, cilantro, garlic salt, pepper, and hot sauce.
• Mix until combined. In a small bowl, whisk mayonnaise with lime juice. Fold into the chicken salad and mix until blended.

Notes

• Use my recipe to make shredded chicken, or pick up a rotisserie chicken to make this dinner or lunch easier.
• Serve chicken salad with croissants, crackers, or on a bed of spring mix to make a salad. 
• For a chunkier salad, add the avocado last so it remains cubed, not blended.
• For a heartier, chunkier salad, add 1/2 cup corn and 1/2 cup black beans.
• For a spicier salad, add 1 seeded and diced jalapeno.

A classic sugar cookie made easy by cutting them into bars, no rolling required! These Frosted Sugar Cookie Bars have a generous layer of buttercream, tinted in your favorite color!

This recipe was originally published in May 2014. I updated the images and recipe notes in April 2026.

Aimee’s Recipe Notes

Sugar cookies are appropriate for just about any occasion. Holidays, a birthday, or just because they’re delicious!

But while I’m always in the mood for cut out sugar cookies, I’m not always in the mood to do all the rolling and cutting involved in making them. Solution: Sugar Cookie Bars!

You don’t need to wait for the dough to chill, use your rolling pin, or slice up individual cookies for this recipe. It’s quick, easy and full of the classic sugar cookie taste everyone loves.

Choose your favorite color of icing and add sprinkles!

Ingredient Notes

• Butter – I use unsalted butter in my baking to control the amount of saltiness in the finished cookies. If using salted butter, reduce the amount of added kosher salt in the recipe slightly. Use my guide on how to soften butter quickly!
• Pure Vanilla extract – Try making your own Vanilla Extract for even more flavor!
• Granulated Sugar- This recipe would also be a great time to put to use any Vanilla Sugar you happen to have in the cupboard.
• Food coloring – You can leave this out to make a plain white frosting but I love making the frosting different colors for different moods and occasions.

How to Frost Cookie Bars

Use my favorite sugar cookie frosting. Or be different and try my chocolate cream cheese frosting instead!

Whichever way you slice them, I think you’ll agree that making sugar cookies into bars is the BEST way to eat them!

You’ll love how soft, thick and chewy these taste. Paired with the best ever buttercream frosting and festive sprinkles, you have the perfect sugar cookies for dessert.

Tips and Tricks

• After making the dough, you’re going to pat it into baking sheet. Dip your hands in flour first to keep the dough from sticking to them, then use your fingers to spread the cookie dough in an even layer.
• The dough should touch all the edges and corners of the pan. It takes a couple of minutes but it beats all that rolling and cutting and rolling again you have to do with traditional sugar cookies, right?
• I bake my sugar cookie bars for about 15 to 18 minutes. They need more time than individual cookies, but will still look a little soft when you take them out.
• Let the bars cool completely before adding the frosting and sprinkles (if using) and cutting into bars.
• One more tip? You can make the bars as big or as small as you like? To “stretch” the recipe for a larger crowd, cut into bite sized cookie squares. Or cut them into giant bars for an extra special treat for your sugar cookie addicted friends!

More Easy Dessert Recipes

• This Pumpkin Pie Recipe is a classic! Just like this Pecan Pie recipe too! Mash them together to create Pecan Pumpkin Pie!
• Try out these No Bake Cookies that are perfect for summer! No hot oven needed!
• Creamy dreamy Banana Pudding is exactly what you need for a refreshing summertime dessert!
• Learn how to make the French classic, Macarons! My easy to follow instructions will help you be successful.
• Make bite sized treats with this delicious Sugar Cookie Bites recipe! Or if you love bar cookies, try my reader favorite Peanut Butter Chocolate Chip Cookies Bars!

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Frosted Sugar Cookie Bars Recipe

A classic sugar cookie made easy by cutting them into bars, no rolling required! These Frosted Sugar Cookie Bars have a generous layer of buttercream, tinted in your favorite color!

Course Cookies

Cuisine American

Keyword cookie bars, frosting, sugar cookie

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 24 servings

Calories 299kcal

Author Aimee Shugarman

Ingredients

FOR THE COOKIES:

• 1 cup unsalted butter, softened to room temperature
• 1 ½ cups granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt

FOR THE FROSTING:

• 1 cup unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract
• 1 pinch kosher salt
• 3 cups powdered sugar
• 3 Tablespoons milk
• 1 drop blue food coloring I use gel, optional
• sprinkles optional

Instructions

• For the cookies, beat butter and sugar for 2 minutes on medium high with an electric mixer, scraping sides down occasionally. Add vanilla and eggs and beat until combined. Add flour, baking powder and salt, mixing until fully blended.
• Line a 15x10x1 baking sheet with parchment paper. Using floured hands, drop dough onto baking sheet and press until evenly distributed. This takes a minute or two, but it can be done!
• Bake in a 350 degree oven for 15-18 minutes, until the edges begin to brown. Remove from oven and cool completely.
• For the frosting, beat butter and vanilla on high for two minutes until fluffy. Add salt, powdered sugar ad milk and beat for 3-5 minutes until fluffy and fully blended. Beat in food coloring until combined. Spread on cooled cookie bars and add sprinkles. Cut into squares and enjoy!!

Notes

• STORAGE: store frosted cookie bars in airtight container at room temperature for up to 4 days. OR, freeze cookies in airtight container for up to 3 months.
• FOOD COLORING: I love using gel food coloring for best results. Only a tiny bit is needed, and it doesn’t change the texture or flavor of the frosting.
• See blog post for more tips and tricks.

Nutrition

Serving: 1cookie | Calories: 299kcal | Carbohydrates: 38g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 59mg | Sugar: 26g

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As for me, I’ll be over here snacking on some more of these Sugar Cookie Bars until my family comes home and eats them all up!