Crisp-edged, crunchy cookies with an intense but perfectly balanced vanilla flavor make up these homemade vanilla cookies. These bite-size cookies go way beyond putting traditional ‘Nilla Wafers to shame, they’re a whole new ballgame.

Homemade Vanilla Wafers

I could not be more ecstatic over these vanilla wafer cookies: the crunch, the flavor, the everything. They are utterly wonderful. While I was working on the recipe for Banana Pudding Ice Cream, I became low-key obsessed with homemade vanilla wafers. (I’m happy to tell you that ice cream is fantastic with both homemade AND store-bought cookies, so feel free to go either route with that one.)

I made these cookies so many times that I lost count while working on this recipe. In the end, I am thrilled with them. So very, very happy. I never would’ve chosen a vanilla cookie as a favorite cookie before making these vanilla wafer cookies, but now? They’re a top 5 for me.

These cookies have proven completely irresistible to every single person who has tasted them, and we all wind up going back for “just one more” all day long.

I find it amusing that I adapted this recipe from a Swan’s Down recipe using their cake flour. But in the end, I preferred the vanilla wafers when I re-tested them with a slightly lowered amount of plain old all-purpose flour. If you prefer a chewier cookie, the cake flour delivers that. My goal was a crispy cookie, most similar to the original Vanilla Wafers, and the all-purpose flour delivers that.

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How to Freeze Peaches

Don’t let juicy, sun-ripened peaches go bad! This guide on how to freeze peaches shows the easiest way to keep their sweet flavor locked in for smoothies, cobblers, and favorite peach recipes all year.

No messy boiling water or syrup needed – just slice, freeze on a baking sheet, and stash in freezer bags. It’s quick, clean, and keeps freezer burn away.

Tired of Mushy Frozen Peaches with Zero Flavor?

A lot of guides focus on home food preservation using liquid like heavy syrup or white grape juice, but those methods can leave your peaches soggy and overly sweet. This simple freezing method skips the mess and keeps your slices firm, flavorful, and freezer-ready. No syrup, no fuss, just pure peach goodness!

My Freezer is Never Without a Stash of Peaches

I grew up completely surrounded by canning, freezing, and preserving. My mom is an incredible gardener, and we spent hours snapping beans and stuffing jars full of peaches. These days I don’t can as much, but my freezer is never without a stash of peaches. I use them for cobblers, smoothies, or tossing into a hot pan with butter and brown sugar – instant summer dessert on a weeknight!

What to Use Peaches For

Frozen peaches bring fresh, juicy flavor to everything from quick desserts to slow weekend bakes. They’re just right for Peaches ‘n Cream Crumble Bars, The Best Peaches and Cream Pie, or our cozy Dutch Oven Peach Crisp.

What You Need to Freeze Peaches

You only need a few simple tools to freeze peaches with all that sweet, juicy flavor intact. No syrup or canning gear required – just freezer basics and fresh fruit.

• Ripe Peaches: Go for freestone peaches if you can – they’re easier to slice and pit than clingstone varieties.
• Peeler or Paring Knife: Skip blanching and peel by hand with a great peeler.
• Pot & Ice Water (Optional): Needed only if you choose to blanch.
• Baking Sheet: For flash-freezing slices in a single layer so they don’t stick together.
• Freezer Bags or Containers: Store your frozen peaches and press out as much air as possible to avoid freezer burn – our foodsaver is a must-have!<

Indulgent, rich caramel ice cream studded with buttery bits of crunchy, chocolate covered toffee make this Heath Bar ice cream an ice cream to remember.

Heath Bar Ice Cream

When making this ice cream, I like to use miniature Heath bars. There’s a little bit more chocolate coating this way, providing a more chocolate and toffee flavor in every bite. You’ll need at least a dozen of the mini bars, though you can certainly use more or less if you’d like. If you want to tip the balance in favor of the toffee over the chocolate, you can use full-size bars.

If you prefer to slice the bars into pieces, you’ll want them to be room temperature for easier cutting. However, if you would simply like to crush and crumble them? The candy will break more easily when frozen first. Pop the bars in the freezer for at least 30 minutes before breaking them for best results.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

This Heath ice cream is a good reason on its own for me to go buy a bunch of Heath bars. But if you have a stash of Heath bars to use up, we’ve got you covered.

Heath Bar Cookies start with a chocolate chip cookie dough base, but in addition to those melting semi-sweet morsels, these rich buttery cookies contain the toffee-tastic magic of Heath bars.

Buttery crunchy toffee and candy bar pieces are layered with cool whip atop a dessert so deliriously rich, this Heath Bar Cake should carry a warning label.

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Tender pasta and the “holy trinity” of bell peppers, celery, and onion, along with a creamy Cajun dressing, make this Cajun Pasta Salad irresistible. Pair this flavorful pasta salad with just about any meat off the grill for a memorable summer meal.

Cajun Pasta Salad

While this salad pairs nicely with ​grilled chicken​, ​burgers​, or ​hot dogs​ for summer barbecues, it’s also great with ​chicken​, ​shrimp​, ​steak​, or ​salmon​ cooked in the air fryer for casual weeknight meals.

Last time I made this, my boys positively devoured it. The recipe is a fun twist on classic pasta salads. With an abundance of spicy flavors, nobody can accuse this pasta salad of being boring!

Cajun Flavor

Cajun flavors are characterized by a spicy, earthy seasoning blend that packs a little punch courtesy of ingredients like garlic powder, onion powder, paprika, cayenne pepper, and a variety of herbs like thyme, marjoram, and oregano. The other mainstay in Cajun cuisine is the aforementioned “holy trinity”; celery, onions, and bell peppers.

You can certainly buy good Cajun seasoning at most grocery stores in North America. However, I’m a sucker for a good homemade seasoning blend, and this Homemade Cajun Seasoning recipe is my favorite.

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Grilled Peach Caprese Salad Recipe

This Grilled Peach Caprese Salad might just be the most irresistible twist on caprese yet. Sweet grilled peaches, cool slices of mozzarella, ripe summer tomatoes, and creamy avocado all finished with a rich balsamic drizzle – it’s fresh, colorful, and packed with flavor in every bite.

Why We Love This Salad

This salad is a go-to around here because it’s simple, stunning, and packed with layers of flavor – sweet grilled fruit, creamy mozzarella, and that tangy balsamic glaze. We served it at a church BBQ and the entire platter disappeared faster than anything else on the table. It’s one of those dishes that looks fancy, tastes even better, and takes almost no effort to pull off.

What to Serve It With

My grilled peach salad makes an easy, elegant pairing for just about any summer meal. We especially love it with BBQ dishes, grilled meats, or anything rich and savory. Try it with our juicy Flank Steak, herby Easy 3 Ingredient Chicken Marinade, or a side of our Secret Best Grilled Corn for the ultimate warm-weather dinner.

Ingredients for Grilled Peach Avocado Caprese Salad

This salad is fresh, simple, and full of texture – no fancy ingredients, just a few summery staples that shine on their own.

• Lemons: Grilled for a sweet, smoky citrus flavor.
• Peach: Ripe and thickly sliced so it caramelizes on the grill.
• Olive Oil: Helps with grilling and adds richness.
• Tomatoes: Juicy and vibrant – summer tomatoes work best.
• Avocado: Sliced just before serving for creamy texture.
• Sea Salt or Sea Salt Flakes: A good finishing salt makes all the difference.
• Fresh Ground Black Pepper: Adds balance and warmth.
• Fresh Mozzarella: Soft and milky – mozzarella pearls or burrata work too.
• Arugula or Arugula Mix: Adds peppery crunch and stretches the salad for a crowd.
• Balsamic Vinegar: Reduced to a sweet, glossy drizzle.