Sour Cream Banana Bread is a sweet, classic bread with a crisp-edged crust and a tender crumb. Spread with butter or sliced and eaten just as is, banana bread is a delightful and delicious quick bread that my whole family loves.

Sour Cream Banana Bread

I baked this as muffins the first time I made it and we liked them so much that the muffins disappeared in 24 hours. My youngest begged for more after his nap this afternoon and that was all the excuse I needed to bake another batch.

This banana bread recipe comes together in just minutes. If you choose to make muffins instead of a loaf, it will be in and out of the oven in under 20 minutes. A loaf takes just under an hour.

Slathered with butter and still warm from the oven, this was a delicious treat that completely and totally ruined my appetite for dinner. I have no complaints about that. None at all.

Banana Bread with Sour Cream

If you’ve never made a banana bread recipe using sour cream, you’re in for a treat! Sour cream is the secret to a moist and tender banana bread.

It adds flavor and moisture, keeping the bread or muffins from getting too dry, tough, or crumbly on the inside.

Got overly ripe bananas? This recipe is the most delicious way to use up those bananas that are going brown. The high sugar content and moisture of very ripe bananas will make your bread sweet and full of banana flavor.

If you have more than a few bananas lying around you need to use, go ahead and make a couple loaves of this bread at ones (or a few batches of muffins). It freezes well and no one ever regretted having extra banana bread around!

The crust of this bread is just slightly crispy and the contrast between the crisp crust and tender bite of the inside is heavenly. 

Pineapple coconut cake is a rich white cake full of pineapple flavor and just a hint of coconut, layered with a velvety smooth, indulgent coconut cream cheese frosting and sprinkled with toasted coconut. It’s the perfect dessert for coconut and pineapple lovers alike. 

Pineapple Coconut Cake

Handy canned pineapple and a splash of coconut milk make this special cake reminiscent of a Pina Colada. You already know how much I love a well-stocked pantry and these are two foods that you will always find in my kitchen.

This is not your average pineapple cake. The pineapple is pureed and mixed into the actual white cake batter so you get the tropical flavor in every bite. The resulting batter was so moist and pineapple-y that I could hardly believe it.

Coconut Frosting

In a nod of understanding to all of the people who can’t get past the texture of coconut, this is a smooth frosting flavored with creamy coconut milk. This gives the frosting a subtle coconut taste without the texture that some might find off-putting.

The higher fat content in canned coconut milk makes the frosting nice and creamy. Use the full fat variety of canned coconut milk rather than the lite or reduced-fat versions for the best results.

The coconut milk gets blended with cream cheese and powdered sugar to become a creamy sweet cake frosting that’s worth licking the spoon for. Please note that refrigerated coconut milk will not work in this recipe.

When making the easy coconut cake frosting, be sure to only beat the cream cheese in with the rest of ingredients until just combined. If you beat it for too long, the icing is prone to become runny no matter how much more powdered sugar you add.

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Full of chocolate chips, chewy oats, crunchy peanut butter, and M&M candies, Monster Cookie Bars are a fun, convenient twist on the old favorite. Monster Cookies have been my family’s favorite cookie ever since I was a child.

We use my grandmother’s monster cookies recipe and make a giant batch every year for our family’s camping trip. However, one year we simply ran out of time for our baking plans.

Monster Cookie Bars

I adjusted Grandma’s recipe slightly and pressed the cookie dough into the bottom of a large baking sheet. In less time than it would have taken to bake a single tray of cookies, the bars were cooling on the counter.

Easy as can be and the bars were a huge hit with everyone that tried them.

I was expecting a fun treat to snack on over the weekend, but these bars came close to trumping the original Monster Cookies.

Slightly more gooey than the cookies and still crisp on top and bottom, this is one of the best bar cookies I’ve ever tasted.

If you’re crazy for Monster Cookies like I am, try out Monster Cookie Ice Cream swirled with chunks of peanut butter and loaded with cookies. It will leave you craving just one more bite every time you make it.

Chewy oats, peanut butter cookie dough, brown sugar, and butter all combine to create these chocolate and m&m filled snackable Read more

You won’t find a more decadent, amazing brownie than these rich, fudge Brownies with Peanut Butter Frosting. They are chocolate and peanut butter perfection.

Rich, dense, chocolate brownies topped with fluffy, whipped, peanut butter frosting, what’s not to love? These brownies are downright dangerous.

Chocolate Brownies with Peanut Butter Frosting

Grabbing a box of brownie mix is so easy, I get it. However, you won’t regret taking just 10 more minutes to create these fudgy bites of heaven.

I baked them to share with another family, and yet I found myself returning to the kitchen for just one more sliver all afternoon. I seriously had to stash these brownies in the freezer to prevent myself from polishing off the entire batch.

I recommend making these when you have the chance to share them with friends. They are ultra rich and perfect for small bite size pieces. I’m here to tell you that brownies with frosting trump brownies without frosting every time.

Peanut Butter Frosted Brownies

I am a huge salty/sweet fan. Nothing hits that note quite like chocolate and peanut butter together. The smooth salty creaminess of this peanut butter frosting takes these fudgy brownies over the top.

When using softened cream cheese or butter, there are lots of different tips and tricks for softening them. <

The ultimate Salted Chocolate Chip Cookies are giant bakery-style cookies with crisp edges and a perfectly chewy center, filled with chocolate chips and sprinkled with flaked sea salt. This is a cookie you absolutely must taste to believe.

Sea Salt Chocolate Chip Cookies

If you’ve ever been lucky enough to eat a Sea Salt Chocolate Chip Cookie from La Grande Orange Cafe, you might possibly appreciate my enthusiasm over these cookies.

I tasted their salted chocolate chip cookie a few weeks ago while at brunch with a friend. I was blown away. I make dang good cookies, but that cookie was something else. 

I may have become a wee bit obsessed with recreating this Salted Chocolate Chip Cookie at home, but it paid off in an amazing new cookie recipe. I absolutely LOVE these cookies.

Bakery Style Chocolate Chip Cookies

I’ve made these cookies multiple times in less than two weeks (both gluten-free and traditional recipes have been tested repeatedly) and the reviews have been fantastic from everyone who has tasted them. 

This is currently my favorite cookie of all time. Exaggerate much? Maybe, but I’d still take one of these over any other cookie out there.

The size of the cookie will determine the texture. If you want a giant bakery-style cookie with crisp edges and a perfectly chewy center, follow the recipe exactly and make the cookies huge. (Just three to a baking sheet, seriously!)

There is no way to get that perfect texture without the giant cookie. Trust me on that, okay? I made some of the cookies smaller and they were really good, but the giant ones were so much better!

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