{Favorite Lemon Bars}

These are one of my favorite summer desserts. This recipe is so simple but so so delicious.

For the crust:

  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 2 cups all-purpose flour
  • 2 Tbs lemon zest
  • Filling:
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1/4 cup all-purpose flour
  • 2 lemons, juiced
  • Preheat oven to 350 degrees
  • In a medium bowl, blend together softened butter, 2 cups flour, 1/2 cup sugar and lemon zest. Press into the bottom of an ungreased 9×13 inch pan.
  • Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
  • In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
  • Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.
Adapted from: All Recipes



{Dutch Boterkoek. AKA Butter Cake}

This is a traditional cake straight from the Netherlands! They are famous for this delicious, rich buttery goodness. My goal in life is to actually go to Europe and eat this in a quaint bakery somewhere.

This recipe is so very simple to make and is similar to a shortbread flavor/texture that you will love!


2 cups  all-purpose flour

1 cup unsalted butter

2/3 cup  sugar

1/4 teaspoon salt

Optional- You can add a 1/4 tsp vanilla or almond flavor (the traditional butter cake is all about the butter giving this the flavor, but its fun to try new things!)



Preheat oven to 350 degrees F. Line an 8×8 baking dish with foil.

Melt the butter and mix it with the flour, sugar, and salt until just combined. Don’t overmix. Press into the bottom of prepared pan.

Bake at 350 for 30 minutes or less until the edges just start to turn golden. The middle will still  look a little under cooked, but that’s okay! The cake is definitely done at this point. Allow to cool completely before removing foil from pan and cutting into squares. Enjoy!


Recipe adapted from: Kevin and Amanda Blog

{Favorite Sugar Cookies}

This is my all time favorite cookie! I love making these for one of my favorite holidays…Valentines!! I like to make the cut outs on the thicker side, and make sure not to overbake!



2 cups (4 sticks) butter, softened to room temperature

8 ounce package cream cheese, softened to room temperature

2 cups granulated sugar

2 large egg yolks

1 teaspoon vanilla extract

1/4 tsp almond extract

4 3/4 cups all-purpose flour

1/4 teaspoon salt




In a large mixing bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed

Add the sugar, egg yolks and vanilla. Mix well, another 1-2 minutes.

Add the flour and salt. Mix until combined (don’t overmix).

Spread the dough into a thick rectangle on a sheet of plastic wrap; cover. Refrigerate and chill the dough for two hours (or up to 12 hours).

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

Roll the dough out on a lightly floured counter to about 1/4-inch thick. If the dough is too firm straight out of the refrigerator, let it rest at room temperature for 10-15 minutes before rolling

Use cookie cutters to cut into shapes and place 2-inches apart on the prepared baking sheets.

Bake for 10-11 minutes until set but not browned on the edges or bottom

Remove the cookies to a cooling rack to cool completely. Frost as desired.

1 cube butter, softened
1/2 bag of powdered sugar
2 tsp vanilla
1 Tbs milk
1/2 tsp almond extract
Beat the butter in with a hand held mixer or in a bowl of a stand mixer until soft and fluffy. Add in the powdered sugar, vanilla and almond extract and the milk. Beat together until desired consistency. keep adding more milk if needed.

{The Best Pie Crust}

Pie crust is really simple to make, and the end result of your pie is SO much better. I know that sometimes when we are in a pinch we need to use store bought pie crusts, but this recipe may change your mind on that decision. 😉



12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening

6 to 8 tablespoons (about 1/2 cup) ice water



Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor  and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.


Recipe Source: Ina Garten

{Key Lime Trifle}

Super yummy and easy dessert to through together for any get together. My family loved this! Its better if it sits in the fridge for a couple hours for the flavors to blend.


1(4oz serving) box vanilla instant pudding mix
1/2 cup freshly squeezed lime juice (I used Nellie & Joe’s key lime juice in the bottle)
1/2 cup cold water
1(14oz) can sweetened condensed milk
2 cups heavy cream, divided
1 loaf pound cake, cut into 1/2 inch cubes
1 cup toasted coconut
1/4 cup powdered sugar

Combine the pudding mix, lime juice, water and sweetened condensed milk in a medium bowl. Mix well and refrigerate while you prepare the whipped cream.
Whip one cup cream in another bowl until thickened. Refrigerate until ready to use.
In a trifle dish, spread a thin layer of the pudding mixture on the bottom, add a layer of cake cubes on top of that, then a thicker layer of pudding, then a sprinkle of coconut. Repeat this, ending with a layer of pudding on the top.
Whip remaining 1 cup of cream and powdered sugar in a bowl, spread on top of the final layer and sprinkle with remaining coconut. Chill in the fridge for a couple hours before serving.


Recipe source: Our Best Bites


{Perfect Rice Krispy Treats}

I know most of you have made these and probably go off the recipe on your cereal box. But if you’re like me and like them ooey and gooey soft, then you will love these!


6 Tbls butter
16oz marshmallows, 1 1/2 10oz bags
6 cups crisp rice cereal
2-3 cups miniature marshmallows


Line a baking sheet with parchment paper, or butter really well and set aside.

Melt the butter in a large pot, over medium heat. Add the 16oz marshmallows and stir until they are all the way melted. Remove from the heatand stir in the cereal until well coated. Once they are all coated, add in the miniature marshmallows.

Scoop out the mixture into the prepared pan, lightly wet our hands, or butter them and gently press the cereal out acroos the pan. Let them cool for a few minutes before slicing. Store in an air tight container for a few days and enjoy!


Recipe Source: Barefeet in the Kitchen

{Key Lime Pie}

This pie is one of the easiest recipes I’ve ever made, which is fantastic because I love Key lime pie. These flavors are summer in your mouth, and with the warmer weather here I had to make it asap.
1 (9 inch) prepared graham cracker crust
2 cans sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 Tbs grated lime zest, optional
Preheat oven to 350 degrees. In a medium bowl, combine condensed milk, sour cream, lime juice and lime zest. Mix well and pour into graham cracker crust.
Stick into preheated oven and bake for 5-8 minutes, until tiny bubbles form on the surface of the pie. Make sure not to brown! Chill pie in the fridge for 2 hours before serving.
Recipe Source: All Recipes

{Eclair Cake}

This cake was insanely good. My husband loved it so much he requested it as his new birthday cake every year. This would be a perfect go to recipe for a gathering. Everyone will love you for sharing this. This is better the longer it is refrigerated so prepare a head of time.

2 (3.4 oz) packages vanilla instant pudding mix
3 1/2 cups whole milk
12 oz cool whip
1 (14.4oz) package graham crackers

6 Tbs butter
6 Tbs milk
6 Tbs cocoa
1 cup powdered sugar

Blend milk and vanilla pudding packets for about 2 minutes until thick. Fold in the cool whip.
in a 9X13 pan, layer graham crackers to cover the bottom. You may need to break some to make them fit in small spaces
Pour half of the pudding/cool whip mixture on the tip of crackers and level.
Put another layer of crackers to cover the surface of pudding.
Put the second half of the pudding mixture on top and level.
put the final layer of crackers on top.
For the frosting: Microwave butter and milk just until the butter is melted. Then mix in all the other ingredients and compine. This will be a little runny, Pour over the top of graham crackers and smooth out. Refrigerate for at least 4-5 hours or refrigerate overnight.

Recipe Source: Chef in Training

{Fresh Peach Pie}

I love peach season! I have been buying and eating a lot of fresh peaches lately and made this peach pie, its really yummy. I love the flavor the almond extract gives the peaches.
3 Tbsp. Flour
⅓ cups Sugar
½ tsp. cinnamon
3-4 cups sliced peaches
½ tsp. almond extract

Combine the dry ingredients, then stir in peaches and almond extract. Pour into prepared pie crust. Bake at 375 degrees until crust turns golden brown (about 35-40 minutes).