Ok. Truth be told this is a beast of a cake to make. It takes planning - read all the instructions ahead of time. Yet - it is soooooo worth it. No step is particularly difficult, but there are many steps and they take a good chunk of time. To make making this cake more manageable I usually break down the tasks into three days.

Sound like a pain? It is. But I wouldn’t be advocating for it if it wasn’t worth it. Introducing your new favorite cake.

A true classic. Don’t be afraid of a little color on the crust. Color is flavor.

Absolutely one of my favorite desserts, and absolutely one of the EASIEST to make - and I usually cringe when I hear that description in recipes. But this, ladies and gentlemen, is hands-down a winner.

Zingy, creamy, and cold - these popsicles hit the spot as the heat gets hot.

I just recently found David Leite’s food blog Leite’s Culinaria, and I have so been enjoying it. This recipe is one of his and it is every bit as delicious as I wanted it to be. Creamy, bitter, sweet, and beautiful, what more could a girl ask for?

I love me the combination of sweet and sour cherries. It brings more balance to the bite than just the cloying sweetness that cherry can sometimes turn into. I also am a mad fan of that golden delicious topping. So you might look at this recipe and think, my golly gracious woman, will there be any room left for my filling? And you wouldn’t be wrong - but this is how I like it, and maybe you will too.

Rhubarb is such a welcome sign that the dark days of winter are finally coming to a close and spring is beginning to emerge.

Feel free to adjust the amount of sugar depending on how sweet you enjoy your desserts. Personally, I also swap out the all-purpose flour for almond flour, making this dessert gluten-free - I still think it's delicious, and no one has ever complained.

Fresh fruit, butter, whiskey, and heavy cream… #winning

I absolutely love this Chocolate Cardamom Olive Oil torte. It is the perfect base for whatever fruit is in season. I’ve made this torte with plums, pears, blackberries, and here, apricots. I tend to change up the nut as well. Try plums + almonds or blackberries + walnuts. I’ve never found a version of this torte I haven’t liked. AND it’s gluten-free!