Fresh apricots are tossed with cinnamon sugar and then layered between a brown sugar and oat crust to make these Apricot Crisp Bars.

Served on their own or topped with Vanilla Ice Cream this is a dessert that everyone loves.

Apricot Crisp

Almost firm enough to cut into bars and still fruity enough to resemble a crisp, this is simply a fruit crisp with both a top and bottom crust layer.

There’s no need to cut in cold butter or stress the streusel topping, just pour melted butter into the oat mixture and it will form the perfect crumb crust and topping. This might be one of the easiest fruit desserts you’ll ever make!

I can not sing the praises of parchment paper enough when it comes to recipes like this one. Let the bars cool completely and then simply lift them out of the pan to easily slice them.

Apricot Bars

1. Preheat the oven to 400°F. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt, cornstarch, and almond extract. Stir to combine and then let the fruit rest on the counter while preparing the crust.
2. In a separate mixing bowl, stir together the flour, oats, and brown sugar. Add the melted butter and stir to combine.
3. Press half of this mixture into a well-buttered or parchment-lined 9×13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
4. Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. 

These Apricot Bars are dangerously tasty. They aren’t overly sweet and they are filled with juicy pieces of apricot and crunchy bites of streusel crust and topping.

They were so tempting that I actually had a friend come and take the rest of them off my hands because I feared how many I might eat before my husband could take them to the office the next day!

For more great fruit desserts, check out these Pineapple Coconut Bars and this Strawberry Rhubarb Crunch.

These Quinoa Fruit & Nut Bars and these Strawberry Oatmeal Bars are on my list now too. Don’t miss the rest of t

Bite-size Glazed Lemon Drop Cookies are soft not-too-sweet cookies dipped into a sweetly tart glaze. (Traditional and gluten-free recipes are included below.)

Lemon Drop Cookies

These Lemon Drop Cookies were so irresistible, that I happily ate cookies in lieu of my dinner. (shhhh, don’t tell the kids, they thought I ate my dinner after they went to bed.)

I’ve been craving a lemon dessert for a couple of weeks now and I had the recipe for these cookies scribbled out and waiting to try.

I’m happy to say that the cookies were an awesome success and I managed to eat an embarrassing number of them before I finally packed the remaining cookies in a container and sent them home with friends!

Lemon Drop Cookie Recipe

1. Preheat the oven to 350°F. Whisk together the flour, baking powder, and salt and set aside. Combine the butter and sugar in a mixing bowl and beat until smooth.
2. Add the egg, vanilla, lemon juice, and lemon zest. Stir to combine. Add the dry ingredients and mix until combined.
3. The dough will be somewhat dry and crumbly, but can easily be pressed together. Scoop into 1″ balls and gently roll them smooth between your hands. Place on a parchment paper-lined baking sheet.
4. Bake for 10 minutes, until the cookies are set, but not browned. These will be small, round cookies and shouldn’t flatten or spread much at all. Remove from the oven and transfer to a wire rack to cool completely.

Easy Lemon Glaze

1. Slowly add the lemon juice into the powdered sugar, stirring until the glaze can be easily stirred and poured.
2. Drizzle the glaze over the top of each cooled cookie.
3. Allow the glaze to set completely and then transfer the cookies to an airtight container.
4. They should keep well at room temperature for a few days, or in the freezer for up to two months. 

Lighter than a traditional pound cake, this Glazed Lemon Cake is tender with a bright sweet flavor and the lemon glaze adds the perfect touch–the literal icing on top.

Glazed Lemon Cake

This cake recipe comes from my friend Christi’s new cookbook, The My Little Pony Baking Book. I loved this book from the moment I first opened it. Then I tried this lemon cake recipe and fell in love even more.

The My Little Pony Baking Book is a truly awesome dessert cookbook, whether or not you’re a My Little Pony Fan. Anyone who loves a great-tasting dessert should have this baking book on their shelf.

It has recipes suited for experienced cooks and new bakers alike. These are some of the best dessert recipes you’ll ever make.

Cake with Lemon Glaze

I’m a big fan of lemon desserts and enjoy making them often. Everything from Lemon Bars to Lemon Coffee Cake has had its moment in the spotlight in my kitchen.

This simple loaf cake with lemon glaze turned out moist, light and tender with plenty of bright lemon flavor. And nothing could be easier or tastier than the simple lemon glaze recipe that goes on top of the finished cake.

Lemon Glaze for Cake

Almost everyone enjoys a creamy, thick topping of buttercream frosting from time to time but some cakes call for a lighter more delicate

Banana Cake with Cinnamon Cream Cheese Icing is a super moist banana cake filled with pecans and then drizzled with a creamy cinnamon cream cheese icing.

It’s delicious, easy, and beautiful to look at to boot!

Banana Bundt Cake

Sturdy enough to slice thick or thin, this banana bundt cake is perfect with a morning cup of coffee, as an afternoon snack, or for a late-night dessert.

I was first introduced to this cake when we visited my sister Jenny for Christmas. She whipped this up one day during our stay and everyone absolutely loved it.

This recipe has been adapted from and with thanks to Taste Of Home via Cooking Classy and my sister’s kitchen.

I’ve made my fair share of banana bread and banana cakes over the years but the bundt form of this cake makes this one really something special!

When people talk about banana bread and banana cake recipes as a way to use up overripe bananas, I have trouble relating. My kids adore bananas and consume countless pounds of them each week. We rarely have any last long enough to overripen!

Typically, when I want to bake something with bananas, I have to plan ahead and hide some bananas so that they’ll have a chance to get a little brown and extra sweet.

In fact, I’ve bought pounds and pounds of bananas this month in attempts to bake and photograph this cake for you but my kids keep finding them and eating them.

I finally lucked out last week when I found several bunches of dark brown bananas at the grocery store. I wasted no time at all in playing with this recipe and baking a few different versions of this cake before my kids could gobble up my materials.

So, I’m excited to finally be able to share traditional and gluten-free versions of this Banana Bundt Cake.

If you’ve followed this blog for a while, you might have noticed that we LOVE banana bread in this house. I’ve made so many different variations on banana bread from Blueberry Coconut Banana Bread to Chocolate Chip Macadamia Nut Bread to Sour Cream Banana Bread and as much as we enjoy it in all its forms, sometimes you want something a little different.

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