The chocolate counterpart to my big, thick chocolate cookies, these bakery style chocolate cookies are almost too good to be true. They are everything you'd want in a bakery chocolate cookie: oversized, richly chocolatey, and completely gourmet. You're in for a serious treat with this one!

Chances are, you've probably heard of the viral dot cake trend by now and you're likely either enamored with it or unimpressed by it. Somehow I was a combination of both--it's just vanilla cake with buttercream and sprinkles? Yet...I also LOVE those things, and that quantity of nonpareils per bite is very appealing to me.

Today's brownie recipe with cocoa powder ONLY (no melted chocolate) comes by popular request! Many of you have asked me if you can make my popular fudgy brownies from scratch with just cocoa powder. After some careful testing, I've developed this quick and easy, cocoa powder-based version that still delivers great chocolate flavor.

After several years and lots of help from my sisters Casey and Nikki, I FINALLY have a lemon loaf recipe to share with you! Like my copycat Berger cookies, this one has been a long time coming (which you'll know, if you watch my Instagram stories!).

Ready to be the star of your next potluck or party? My collection of potluck desserts features crowd-pleasing favorites that will fly off the dessert table! We're going beyond the typical vanilla cupcakes or chocolate cupcakes--you'll find refreshing no-bake desserts, easy sheet cakes, unique bars, classic cookies, and more!

Most brookie cookies sadly disappoint--they taste like chocolate chip cookies with an extra step thrown in. When developing my recipe, I wanted cookies that were true to both inspirations, so soft and chewy chocolate chip cookies AND rich, fudgy brownies. Accomplishing this does require a little extra effort, but it's well worth it!

This cinnamon roll cheesecake was a labor of love. It took me over a dozen attempts to get it right; I actually photographed it four separate times because I needed it to be *perfect*.

Spring is a time for celebrating! It seems this season is always busy with a party of some kind, whether it's a baby or bridal shower, graduation, Mother's day, Easter, or spring birthday. Today's collection of spring cakes is perfect for all that and more! Fruity, light, and beautiful, these pretty cakes are just begging to be served at a garden party, spring brunch, or tea. I made sure to include a variety to suit any skill level, whether you're a beginner cake decorator or seasoned professional.

My family has a knack for being very inconsistent with their banana consumption. Some weeks, the bananas disappear the day I buy them, while others sit on the counter til they are nearly unrecognizable. This predicament has led me to develop quite a few banana recipes. Most are perfect for scenario #2 above (the brown, overripe variety), but I do have a few for ripe, yellow bananas too!

These choc-oat-chip cookies almost didn't make it to the blog (I was going to just keep them in my cookbook!), but I quickly decided they were too good to not share with everyone. Not quite oatmeal cookies and not quite chocolate chip cookies, they are like a more gourmet, softer, chewier, bigger and more flavorful version of Chick-fil-A's chocolate chip cookies with oats.

Say hello to the softest, butteriest, best peanut butter cookie recipe you've ever tried! With their slightly crisp, sugar-coated exteriors and chewy, melt-in-your-mouth interiors, these peanut butter cookies are in-cre-di-ble.

This chocolate strawberry cake is here just in time for Valentine's Day! It has three layers of moist, rich chocolate cake with a thick, creamy, and vibrant strawberry frosting. A chocolate ganache drizzle on top adds decadence and really sells the chocolate covered strawberry vibe.

Chocolate choux au craquelin may sound like a mouthful, but I promise you'll enjoy every bite! Today we're pairing light, crisp choux pastry with rich chocolate pastry cream and a crackly chocolate topping. The result is gourmet, impressive, and will envy anything you'd find in a fancy French bakery (just like my fruit tart and French macarons)!

Simple, rich, and indulgent, this chocolate pastry cream is a fabulous filling for cakes (make sure you use a dam!) or pastries. I like it in my cream puffs or eclairs for a chocolate twist, and I love it in my new chocolate choux au craquelin recipe (coming soon!).

If you think making Nutella cheesecake is as easy as adding Nutella to a basic cheesecake recipe, think again. This recipe tested my patience a few times (Nutella is just so thick and heavy!), but after many attempts and careful finessing, I finally nailed it! It's silky smooth, perfectly sliceable, and LOADED with Nutella flavor 🤎

Is this sourdough coffee cake my new favorite coffee cake? For now...until I come up with my next one (see also my pumpkin coffee cake, blueberry coffee cake, banana coffee cake--the list is always growing!). Today's version has a lovely depth of flavor thanks to the sourdough, isn't too sweet, and has an abundant, perfectly spiced crumb. I mean, just look at it! You need to try this one.

Craving tiramisu, but can't wait hours for it to chill? Make tiramisu cookies! This gourmet cookie recipe comes by popular request, and I have to say, I'm just so pleased with how it turned out. My version employs a few intentional techniques for *authentic* results (no shortcuts here!), and it truly stands out from the rest. I can't wait to hear how you like it!

Just in time for New Year's Eve, today's pink champagne cake recipe comes by viewer request from my YouTube channel. If I could only use one word to describe this cake, I'd say it's lovely. The cake layers are perfectly sweetened and lightly flavored with pink champagne, and the pretty pink buttercream frosting has a vibrant champagne flavor. Paired together, it's incredible--soft, not too sweet, and simply put, lovely!

I've got a brand new Christmas cookie recipe for you! Similar to my peppermint bark cookies, these chocolate peppermint thumbprint cookies are so festive and fun. We're pairing a soft, thick chocolate cookie base with a bright peppermint white chocolate filling and crunchy peppermint candy canes for texture.

Today's cranberry orange cake is a festive (and impressive) seasonal dessert that's a great alternative to pumpkin spice or peppermint. It has four layers of fluffy, orange-infused cake and three layers of bright cranberry sauce. Everything is wrapped in a semi-naked layer of orange cream cheese frosting, and if you want to go the extra mile, topped with a sprinkling of sugared cranberries.

Santa called, and he thinks you need to up your Christmas cookie game. Sure classic chocolate chip cookies are good, but the jolly old elf deserves something a bit more unique and festive on his big day, right? Make him one of these Christmas cookies recipes, and you will land a permanent spot on his "nice" list!

I first shared these almond crescent cookies a few years ago in my holiday cookie eBook. They are just simple, old-fashioned cookies, but my family requests I make them every year for Christmas. I can't say I blame them though--they are one of my favorites too!

So many of you have been asking for peppermint bark brownies, and after years of testing, I finally have a recipe for you! Here's what we landed on: fudgy, dark chocolate brownies with a candied, ganache-esque white chocolate/dark chocolate topping and crunchy candy canes on top. Think peppermint bark fudge meets brownies!

There are few feelings worse than getting halfway through a cookie recipe only to realize the dough needs to chill for an hour (or several!) before baking. Frustrating, right? Fortunately, I've developed quite a few no chill cookie recipes that will satisfy your craving (or your last-minute party contribution--oops!) fast.

These pumpkin pie bars were highly requested over on my YouTube Channel and here on the blog! After a bit of testing (and plenty of taste testers--pumpkin pie is NOT my favorite!), I ended up pairing the crust from my pecan pie bars and the filling from my pumpkin pie recipe. The result? A thick, buttery shortbread-esque crust that holds a nice texture beneath perfectly spiced and creamy pumpkin pie filling. Best served beneath a healthy dollop of homemade whipped cream--yum!