Peach Crisp with fresh, sweet juicy peaches and a cinnamon, brown sugar topping served warm from the oven is a bowl of deliciousness.

Warm peach crisp is dessert perfection when topped with homemade vanilla ice cream. I am not sure there is a better combination.

Peach Crisp

Confession time – baking with peaches used to make me slightly crazy because of the way the peach flesh would attach to the pit. It was never easy to get out and I always felt like I was squishing the peach to do it.

Then I learned the difference between freestone and clingstone peaches. Now I always look for freestone whenever they’re available, which means the peach flesh is not attached to the pit and it pops out easier. I get it, it sounds silly but it was a game changer.

I have also learned that ripe peaches will smell, sweet and peachy. While that seems obvious, it wasn’t until I was able to find peaches at a local farmers’ market that were truly fresh from being picked that I really understood this difference.

Living in Ohio vs. Arizona I have really come to appreciate what we can get fresh from the farm here in Ohio. The freshness is like nothing I experienced in Arizona and I am definitely here for it!

When it comes to peeling peaches, it can be a pain if they aren’t perfectly ripe. Sometimes when baking I just don’t peel them.

If they are slightly difficult to peel and I don’t feel like letting them get a bit riper. I will go ahead and slice them skins and all and my dishes turn out just fine.

If I really want to peel them and the skins aren’t sliding off easily a quick blanch will do the trick. Just drop them in boiling water for 30 seconds and then immediately into an ice bath. The skins will literally slide right off.

Peach Crisp from Fresh Peaches

Fresh is my favorite way to make these but you can use frozen. If using frozen make sure they are thawed or adjust your cook

You only need a handful of ingredients to make these chewy, chocolate and peanut butter filled Peanut Butter Cookie Cups!

Inspired by everyone’s favorite old-fashioned peanut butter cookies, these very simple to make four-ingredient peanut butter cookies are a kid and adult favorite whether you choose to make them with or without the added chocolate.

Peanut Butter Cookie Cups

Made in a mini muffin tin, the small peanut butter cups are the perfect size to hold a peanut butter cup. Press the chocolates into the warm cookies right out of the oven.

I recommend having all the chocolates unwrapped and ready to go when you pull the cookie cups from the oven. Set them on top and press them into the cookies with the back of a spoon to avoid getting chocolate all over your fingers.

The chocolate will melt and then firm up again if the house is cool. When making these in the summer, I like to tuck them into the fridge for an hour or so to speed up the process.

If you choose to make these cookies without the peanut butter cups, the larger cookie cups will sink a bit (you want this to happen!) and create a rich, gooey perfect base for a peanut butter cookie ice cream sundae.

Seriously, what’s not to love about a warm gooey peanut butter cookie, topped with cold ice cream, drizzled with hot fudge or chocolate sauce??

Four Ingredient Peanut Butter Cookies

Seriously, you only need four ingredients to make these cookies.

• creamy peanut butter
• eggs
• light brown sugar
• baking powder

Made in a regular size muffin tin, this recipe will make 6 cookie cups that are the perfect siz

A sprinkling of coconut adds something extra special to this Blueberry Banana Bread. I’ve made this recipe three times now and I’m just now getting around to sharing it with you!

Blueberry Banana Bread

Why the wait? It kept disappearing before I could get a picture of it. (That tends to happen when I bake at night because we can never resist the warm fragrant bread!)

Determined to share this on the blog with all of you, I strategized before baking it this time. I baked during the day and made two loaves, planning that we’d eat one and then freeze the other loaf for another time.

That may have been a little optimistic considering how irresistible we find this blueberry banana bread. In one sitting, my crew devoured the first loaf and half of the next!

To say this bread is a huge hit every time I make it, doesn’t even begin to express how much we enjoy it. The contrast of the berries and the coconut made this my newest favorite banana bread from the very first bite.

Blueberry Coconut Banana Bread

Banana Bread is one of my favorite things in life. I’ve shared tons of banana bread recipes on the blog, from the awesomeness of Sour Cream Banana Bread to the decadent sweetness of Chocolate Chip Macadamia Nut Banana Bread.

This Hawaiian Banana Bread is another one I make often, especially in the summertime when I’m in a tropical mood. it’s loaded with coconut and pineapple and it is guaranteed to disappear fast!

I’ve hardly ever made a banana bread we didn’t gobble up with enthusiasm.

This Blueberry Coconut Banana Bread has become one of my favorite types of banana bread. The juicy sweet blueberries bursting in each bite of this moist, tender loaf of banana bread help it stand out from the ordinary loaf.

However, the addition of shredded coconut takes this blueberry banana bread to the next level of awesomeness. Made as a loaf or as muffins, this recipe is a sure-fire hit.

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Ripe strawberries, bananas, and chunks of fudge brownies are layered into a Brownie Trifle with vanilla pudding and whipped cream.

Brownie Trifle

I love using these Double Chocolate Brownies for these trifles, but any of these brownie recipes will work great in a brownie trifle.

Homemade Vanilla Pudding, instant pudding from a handy box, or store-bought puddings will all work nicely in this recipe.

Trifles are so versatile, the possibilities are endless here. You can switch up the flavor of pudding, swap in different fruits, drizzle the trifles with chocolate syrup or caramel sauce.

Brownie Trifle Ingredients

• sliced strawberries
• sliced bananas
• brownie chunks
• vanilla pudding: homemade, from a box, or store-bought
• whipped cream

Don’t feel like whipping fresh cream? (I do promise it’s EASY.) Feel free to swap in a store-bought whipped cream or cool whip for an even easier option.

Brownie Trifle Recipe

1. Combine the cream and powdered sugar in a mixing bowl. Beat on high speed just until the cream is whipped and fluffy. Be careful not to overmix the whipped cream. Set aside.
2. Layer half of the pudding, whipped cream, bananas, and berries in a large serving dish or individual bowls.
3. Sprinkle half of the chopped brownies on top and then repeat the layers.
4. Serve immediately or refrigerate for a couple of hours before serving.

Can a recipe ever go wrong when it starts with the words “double chocolate?”

The first time I made these Double Chocolate Brownies, I took them to the park to share with friends and they disappeared within minutes.

Double Chocolate Brownies

I love the slightly gooey centers, combined with just the right amount of rich chocolate and nuts. The options with this brownie recipe are nearly endless.

Add nuts or skip them if they aren’t your thing. I’ve made these brownies with macadamia nuts, pecans, walnuts, and almonds, they’re honestly delicious however you make them.

Make the final handful of chocolate whatever you like: white chocolate, dark chocolate, milk chocolate, or semi-sweet chocolate chips.

Make the brownies with the traditional recipe or turn them into the best ever dairy-free brownies or gluten-free brownies that you’ll ever taste!

Dairy Free Brownies

These brownies have been a hit with everyone who tries them. I’ve made them countless times over the past 8-9 years and I’m including tested variations for traditional, dairy-free, and gluten-free recipes.

I’ve been playing with dairy-free baking lately and I’m happy to say that making these brownies dairy free is as simple as swapping coconut oil for the butter in this recipe.

Gluten Free Brownies

Every single gluten-free recipe on this website has been tested side by side with their traditional all-purpose flour counterparts. “Good enough for gluten-free” will never be part of my baking.

I don’t think that I could ever have too many great Gluten Free Dessert Recipes.

For this recipe, making these brownies gluten free is as simple as substituting brown rice flour and tapioca starch for the all-purpose flour in this recipe. The measurements are included at the bottom of the recipe card.

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