You’ll never be able to tell there’s zucchini hidden inside this delicious chocolate cake. The built-in moisture from the summer squash makes this recipe foolproof.
This buttery, white sheet cake will melt in your mouth. It has a slight almond flavor and is easy to throw together — even for the inexperienced baker. This is the perfect cake to feed a crowd.
This granola is inspired by the classic combination of peanut butter and jelly. It’s sweetened using honey instead of refined sugar, making for a delicious batch of granola that’s healthier than what you’ll find at most grocery stores.
These soft, banana cookies are among my most-requested recipes. They’re perfectly moist and topped with a melt-in-your-mouth banana frosting. This is the perfect way to use up any overripe bananas you have sitting around your kitchen.
This banana bread is perfectly moist, thanks to the addition of almond butter and Greek yogurt. It’s sweetened with honey instead of sugar, resulting in a healthier version of the classic treat.
This classic sugar cookie recipe gets its delicious flavor by combining vanilla and almond extracts. The dough is perfect for holiday cut-out cookies and the frosting is so delicious you’ll want to lick it off the spoon!
These cookies require only three ingredients and are the perfect combination of salty and sweet. They come together in just 20 minutes, making pretzel cookies a great holiday treat to make with kids!
This is like a grown-up version of pecan pie that uses walnuts instead. The cranberries and whiskey whipped cream provide the perfect, tart balance to the maple syrup, making for a delicious dessert that isn’t overly sweet.
The rolled oats in this bread give it a perfect, chewy texture, while the honey makes it taste slightly sweet. The result is a tasty and versatile loaf that’s the perfect base for toast and sandwiches.
These flaky scones feature two of summer’s best ingredients: fresh basil and tomatoes. They’re perfect for a leisurely weekend brunch and easy to grab on your way out the door throughout the week.
The sweetness of the strawberries is the perfect complement to the tart, complex flavor of the rhubarb. Top it with a heaping scoop of vanilla ice cream and you likely won’t have leftovers.
The sweet white chocolate balances out the tangy lemon and makes for an indulgent — but simple — dessert.