These pumpkin oatmeal cookies are made rich with butter, chewy with oats, decadent with chocolate chips, soft and flavorful with pumpkin and spices, and of course nicely sweet with two types of sugar.

They are a fun new take on a nostalgic childhood favorite. We know and love the traditional pumpkin chocolate chip cookie, but here we add some oat-y goodness for extra flavor and texture.

It's a tempting fall cookie that's easy to make, a fun treat for parties, and they're always sure to satisfy those seasonal pumpkin dessert cravings.

Make a batch this weekend then save the recipe for the holidays to impress your guests!

Decadent lemon pie made with a crisp graham cracker crust, a sweet and tangy, cream cheese infused, fresh lemon filling, and it's garnished with dollops of fluffy and clouds whipped cream atop.

It is similar to a key lime pie but no eggs required. This pie is truly a lemon lovers delight!

Why You'll Love This Lemon Pie

No bake option: This simple to make pie can also become a no-bake treat if you opt to go the route of a no-bake crust.

Versatility: You can also swap the crust out for various other cookie bases such as using vanilla wafers, biscotti cookies or gingersnaps. You could also make and almond flour type crust.

Then for the filling you may also opt to use lime juice and zest in place of lemon.

Storage life: It keeps well in the fridge for several days and this lemon icebox pie can even be frozen.

The BEST Milkshake Recipe!

Now that summer has arrived my family is obsessed with these strawberry milkshakes!

They couldn't be quicker and easier to make, they need just a few ingredients, and they are a shortcut semi-homemade dessert (since they use store-bought ice cream).

Not to mention they are great way to use up seasonal strawberries and you'll find them to be one of the most refreshing treats on a hot sunny day.

Simply put these are completely and utterly delicious in every way!

Possible Variations

You can make them with a variety of different ice creams or fruit, or even try them with different jam.

• Ice Cream Flavors: Try them with cheesecake ice cream, blueberry, raspberry or vanilla ice cream.
• Fruit: Make this shake with a triple berry blend (strawberries, raspberries and blueberries), or use just blueberries, or even try them with something like cherries or mangos.
• Milk/cream substitute: Instead of using both milk and cream use 3/4 cup half and half.
• Healthier milkshake: For a healthier option try using a no sugar ice cream, and use low fat milk or a low calorie dairy free milk like almond milk in place of regular milk and cream.

A Family Favorite Cookie!

Once you taste these full flavored brown butter chocolate chip cookies you may not look at a plain old chocolate chip cookie the same. They are a supremely delicious upgrade on a timeless classic.

They have a gourmet flavor, they're always company worthy, and it's a treat everyone can agree on. And once you learn the simple art of browning butter they are a breeze to make.

This is one of those repeat recipes to make time and time again for any special occasion, and I'd dare say it's even worthy of a spot in your recipe book. Each and every bite is to be loved and savored!

Easy Strawberry Rhubarb Crisp Recipe

Have you ever tasted the strawberry rhubarb flavor combination before? Once you do you'll instantly fall in love! It's reminiscent of a strawberry lemon combo but with more uniqueness and depth to it.

My favorite way to eat rhubarb is baked into a dessert, paired with fresh strawberries of course. There are so many things I want to try with this combination like a strawberry rhubarb compote for angel food cake, a strawberry rhubarb crumb cake, or combining the two together for a syrup to serve over buttermilk pancakes.

Someday I'll get there, but for now it's all about this truly delicious strawberry rhubarb crisp.

This strawberry rhubarb crisp is deliciously saucy with just the right amount of sweetness, and the contrast in textures is spot on. You get a tender and juicy fresh fruit filling blanketed with a crispy oat crumble highlighted with butter and sweet brown sugar notes.

This fruit crisp is a must try spring and summer dessert recipe! Just don't forget the ice cream, because it's the ultimate finishing touch for this.

Mini Vanilla Cupcakes

These sweet mini cupcakes are sure to put a smile on anyones face. And not only are the fun to serve and eat but they are also enjoyable to make as well, it's fun to prepare little foods for a change.

You'll find these are a dessert that fitting for so many occasions including birthday celebrations, holiday parties, weekend get togethers, or even just a simple weekend baking project with the kids.

They have a satisfying, light, buttery crumb, a welcomed sweet vanilla flavor, and the silky buttercream polishes them off perfectly.

If you need more you can easily double the recipe. Which I may recommend anyway and then you can freeze half the batch for a later time because anytime is a great time for mini cupcakes!

Mini Cupcake Recipe Ingredients

• All-purpose flour: If you want an even more delicate crumb you can use cake flour.
• Baking powder: This is used to help the cupcake rise. I recommend using aluminum free baking powder for a non-metallic taste.
• Salt: Salt really helps balance out the sweetness of the cupcake and keeps it from tasting flat.
• Unsalted butter: Fat add richness to the cupcake and moisture. It also softens the crumb texture.
• Granulated sugar: Sugar is a key ingredient in sweetening the cupcake.
• Milk: I like to use whole or 2% milk for the recipe.
• Egg: The egg helps to bind ingredients together and assists in rising.
• Vanilla extract: A traditional ingredient in cupcakes and other baked goods that adds notes of sweet and welcomed natural flavor.
• Milk: This is used for the moisture for the cupcake.
• Powdered sugar: A very fine sugar also known as confectioners sugar that builds the foundation of the frosting and sweetens it.
• Heavy cream: This adds a richness to the frosting while thinning and adding whipped volume once it's blended in and aerated.

Mini Cupcake Baking Equipment Used

• Mini cupcake pan
• Mini cupcake liners
• Electric hand mixer
• Piping bags
• Wilton 1M piping tip

How to Make Mini Cupcake Batter

Down below you will find the full recipe with a complete explanation of instructions. Here is a brief overview of the steps.

• Heat oven and prepare a mini muffin pan with paper liners.
• Whisk dry ingredients together.
• Separately whip butter with sugar until pale.
• Mix in egg and vanilla extract to sugar mixture.
• Blend in half of the flour mixture, then milk, then remaining half of the flour mixture.
• Fill prepared cupcake liners 2/3 full with batter.
• Bake until set.

How Long to Bake Mini Cupcakes

• Mini cupcakes generally take about 9 to 13 minutes to bake in a preheated 350 degree oven.
• For this recipe they will likely only need about 9 to 10 minutes.

How to Make the Frosting

• This buttercream frosting is very simple and it can be made in a stand mixer or in a mixing bowl using an electric hand mixer to whip.
• To make it you'll simple blend all of the the frosting ingredients together on low speed until they are combined.
• Then increase to a high speed and whip for about 4 to 5 minutes until it's very light and fluffy to give it that melt in your mouth consistency.

Other Frosting Flavors to Try

If you want to change things up you could also try one of these three flavors atop these cupcakes in place of vanilla frosting:

• Chocolate buttercream frosting
• Cream cheese frosting
• Strawberry buttercream frosting

Helpful Tips

• Why room temp. ingredients: Room temperature ingredients such as eggs, milk and butter are recommended so the cupcake batter ingredients to combine together better.
• Measuring tip: Use a kitchen scale to measure ingredients if possible for the most accuracy.
• Creaming tip: Be sure to cream the butter and sugar together until light and fluffy as this is what will incorporate tiny air bubbles into the cupcakes and help them rise higher.
• Reduce sugar: For a less sweet frosting consider a Swiss meringue, Ermine frosting or even a whipped cream topping.

Storage

• Cupcakes should be stored in an airtight container.
• They'll keep at room temperature for 2 days, in the fridge for 4 days, or frozen for up to 3 months.

More Delicious Cupcake Recipes to Try

• Carrot Cake Cupcakes
• Chocolate Cupcakes
• Coconut Cupcakes
• Lemon Cupcakes
• Strawberry Cupcakes
• Vanilla Cupcakes (similar recipe to these but standard size)

Why You'll Love This Easy Homemade Cake

This humbly simple French style yogurt cake is perfectly fit for entertaining or a birthday celebration, yet it's mildly sweet also making it ideal for a weekend breakfast.

It's a tender cake thanks to its high yogurt content and the taste has a nice faint tang and depth of flavor.

And you wouldn't believe how effortless it is to make. It's a cake that doesn't require a mixer at all, it's a simple batter mixed by hand.

The other great thing about it is that you don't need to wait for it to cool completely before slicing and serving. It can be served a bit warm which is great during cooler months, or when you simply don't have the time to wait hours for a decadent homemade cake.

Cannoli Dip

If you ask me I'd vote cannoli, tiramisu, and gelato are top ranking for best Italian desserts.  But each can be time consuming to make. So what to do in a hurry? Make a super simple and fast cannoli dip instead and pair it with a variety of sweet crackers.

Or if you want to go all out pair it with the homemade cannoli chips like I've done here. They are from my cannoli shell recipe but you don't need any special forms. Instead the dough is just cut into bite size triangles and deep fried for that perfectly crisp finish.

It's an exciting and unique variation on traditional cannoli and equally just as delicious. Light and fluffy cannoli dip paired with crisp and flakey cannoli chips are a dream come true! It's a party fav an loved by people of all ages.

Soft Cake-Like Cinnamon Roll Cookies

I made many batches of these cookies until I finally perfected them and achieved that true cinnamon roll flavor and a similar soft texture to what you get from a real cinnamon roll. The secret was to add a whole brick of cream cheese into the cookie dough (rather than making a thick sticky frosting that only covers the pretty design of the cookies). It added great flavor and improved overall texture.

These super tender, melt-in-your-mouth cookies have a fluffy Lofthouse cookie style softness. And their flavor is light tangy, deeply cinnamony, richly buttery, and highlighted with vanilla.

The cookie dough itself isn't very sweet but once you layer it with brown sugar and cinnamon and finish them with a sweet icing it has just the right level of sweetness you hope to get from a cookie.

Just plan ahead with these cookies. You'll need some time for the dough to chill so it's not overly sticky to work with and time to allow the icing to set. They'll make a great weekend baking project.

And fortunate tasters will be smitten with their reminiscent cinnamon roll flavor!

Easy Jam Thumbprint Cookies

Thumbprint cookies are a simple, richly buttery cookie much like shortbread cookies. They are however even more tender (like butter cookies) thanks to the egg yolks in the dough and also the jam which slightly soaks in and creates more softness.

They have a unique texture differing from most other cookies because of this.

You can use just about any flavor of jam. The most commonly used are raspberry jam, strawberry, apricot, or peach. You can't go wrong with blueberry, blackberry or fig either.

I think you'll appreciate the fact that they use so few ingredients (only six plus salt) and they are fun and easy to make. Though a small and humble cookie they are also such a pretty cookie with a purely delicious taste!

These are a delightful treat that can be adapted to include other flavors, other fillings and even can be rolled in various coatings before baking (see ideas below).

A simple cookie that proves old fashioned favorites are often the best!