Long-time MBA readers know how much I love mini desserts. I have made all kinds of mini cheesecakes, mini bundt cakes, and even mini cinnamon rolls over the years. 

These mini fruit tarts are my newest mini dessert love affair. With the buttery tart shell, luscious vanilla pudding, and bright, fresh fruit, they are a whole lot of goodness in a single bite (or two).

Since I made these during the summer I was able to use a whole variety of my favorite fruits, but I can’t wait to try a berry version, a tropical fruit version, and even a citrusy version during the winter months.

It’s like having multiple recipes all in one! 

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One thing we do really well here in the Midwest is summer produce. From the very best sweet corn to the juiciest strawberries and blueberries, our farmers sure know what they’re doing.

Most of the country’s tart cherries come out of Michigan. If you live in Michigan or one of the neighboring states, you probably have seen piles of these bright red beauties at your farmers’ markets.

This year, make sure you grab some and bring them home to make this sour cherry pie. 

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I’m a self-professed sugar cookie connoisseur. I’ll take ’em frosted, cut-out, rolled in sugar, soft, chewy, crispy, or straight out of the plastic container from the bakery section at Walmart.

What I’m saying is that I’m fairly obsessed with sugar cookies and I’m honestly not very picky about them.

Wait, maybe that makes me less of a connoisseur and more of a human sugar cookie garbage disposal. Whatevs.

While I do appreciate a beautiful sugar cookie complete with royal icing, I’m more of a buttercream type of girl. And I’m impatient. It’s why I love no-chill sugar cookies when I do want to make cut-outs.

And I’m definitely not fancy, so these easy sugar cookies are totally my thing. They come together in less than 10 minutes with everyday ingredients that I’m betting you have in your fridge and pantry right now.

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As you can probably guess, my team and I spend a lot of time at the grocery store. And we’ve all been noticing that fresh berries are starting to come back in stock.

In my mind, fresh berries are a sure sign that the seasons are changing, even if it’s still sweatshirt weather here in Ohio. And while peak strawberry season won’t hit my region for a little while yet, I love making recipes that allow even pre-season berries to sing.

From strawberry banana muffins to strawberry popsicles to these strawberry oatmeal bars, these recipes keep me going even when the weather isn’t so great.

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There are a handful of cookies, like spritz cookies and thumbprint cookies, that are holiday classics. But somehow they get forgotten about the rest of the year.

This year, I think we should be better about treating ourselves to some of those classic “Christmas” cookies throughout the year.

And I think we should start with these peanut butter cup cookies. After all, there’s no reason not to enjoy them in the middle of February or April or September! 

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I love cherries and I love chocolate, but I don’t often combine the two together.

This black forest cheesecake reminded me that I should combine the two more often.

I mean, the people who love chocolate-covered cherries are really onto something. Rich chocolate paired with sweet cherries…that’s a winning combination.

If you or a loved one agree, I’ve got just the dessert for you to make for Valentine’s Day this year. 

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There’s a local restaurant here in Ohio that serves whipped cherry butter with their bread and my brother absolutely loves it!

This Thanksgiving, I had extra maraschino cherries from making my ambrosia salad and decided to whip up some cherry butter as a surprise for him.

It turned out perfect and he said it was his favorite thing about Thanksgiving dinner, which only pissed me off a little because it took a whopping 5 minutes to make and I had prepped and cooked everything else for daaaaaays. But I guess that’s a brother for ya!

If you’re looking for a quick and easy addition to your holiday dinner rolls or breakfast spread, this whipped cherry butter is definitely it.

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Cold weather means warm drinks for me. Sure, I still love an iced shaken espresso even in the winter, but nothing makes me feel warm and cozy quite like a warm beverage.

And they’re a must for any winter or holiday party! Whether it’s a pot of spiced apple cider or hot chocolate, I think a warm beverage station is one of the best ways to make your guests feel welcome.

This crockpot hot chocolate is one you have to try for your next party. It’s rich and creamy, perfectly chocolatey, and easy to make and keep warm for any gathering. 

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During Elle’s first Christmas season, I felt a real sense of urgency when it came to our new family’s Christmas traditions. 

I’ve had family recipes that have been a part of our traditions for decades (hello, pumpkin roll and Nana’s easy cheesecake!), and I wanted to include Eric’s family traditions and recipes, too. 

Eric and I found this recipe for his grandmother’s sour cream sugar cookies while thumbing through a lovely recipe book his aunt put together of all their family recipes. 

His grandma wrote on the recipe card, “This is the one! Soft, beautiful dough – tastes good, too!!” She even added a cute little smiley face.

That review obviously sold me – these had to be part of our family’s Christmas traditions.

Now, years later, our family has grown and many things have changed, but some things stay the same: these soft sour cream sugar cookies are still a beloved part of Eric’s grandmother’s legacy and are a recipe I hope to pass on to our girls someday.

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Well, we survived back-to-school week. I think that deserves some celebratory cake, right?

But since I’m still a little exhausted from getting back into the school routine, let’s keep it easy. 

You all know how much I love a doctored cake mix, and today I’ve got one that’s still a doctored mix, but a little bit different. We’re taking a white cake mix and turning it into a fun strawberry poke cake!

This is one that the kids will probably love helping you with, and they’ll love seeing the pinkish-red jello appear in the white cake after you slice it. And it’s delicious, so it’ll disappear in a flash!  

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