This giant skillet snickerdoodle recipe is a fuss-free way to make cookies for a crowd! It's warmly spiced and bakes into a chewy, pillowy-edged cookie with a soft interior.

I almost waited to post this recipe in fall months, but ultimately decided that's just too long to wait! Warm chai spices are perfect for cozy feelings at any time of year. And personally, I've found they're especially nice on those mellow summer days when a thunderstorm rolls in, and all you can do is curl up on the couch with a snack and something to read. This recipe is great when you need those cozy, happy feelings that only come with something baked, deliciously buttery, and sweet.

These buttery pastries are filled with summer's best berries. Serve them with hot coffee or tea for a wonderful start to the day!

Summer usually means at least one trip to our favorite berry farm, where picking a gallon is an easy pleasure and fingers turn purple-red from secretly taste testing the goods. We're not venturing out much these days, so when I get my hands on fresh berries - even the store bought kind - I want to celebrate them! These scones are a beautiful way to use the season's best berries.

Banoffee Ice Cream Pie is a sweet way to beat summer's heat! Layers of milk caramel, whipped banana cream, nuts, and shaved chocolate are layered together atop a buttery graham cracker crust.

Tomorrow we say hello to July, and with it comes hot and humid weather here in the southern states. We won't be hosting any July Fourth picnics this year, but we'll still be looking for ways to celebrate - and cool off! This Banoffee Ice Cream Pie has been our preferred way to chill out as temperatures outside soar. It's simple to make and so refreshing!

This creamy layered strawberry dessert sits atop a crumbly pecan crust. It's quickly assembled in a 13x9-inch casserole dish and best served chilled on a hot day.

If this recipe looks familiar, it's because it has been around for ages. Different versions of it can usually be found in small town church cookbooks in the southern US. My strawberry iteration is inspired by a recipe from my friend Bobbie who passed away last year. She was an elderly lady famous for her desserts - especially Cherry Yum Yum. This dessert has the best parts of her recipe and swaps out the cherries for strawberries.

This buttery lemon-lavender pound cake is simple to stir together and so satisfying. It's topped with a thick drape of lemon glaze and garnished with a veritable bouquet of edible petals.

Each year in early June a neighboring town holds a festival dedicated to everyone's favorite flowering herb. The lavender festival is held on a historic square, and vendors line the streets selling all manner of lavender-themed goods. My favorite part of any festival is the food, and this one is no exception. They serve lavender begniets, lavender lemonade, and a wide array of lavender jams and jellies.

It's no surprise that this year's festival has been cancelled due to health concerns, so I've decided to celebrate lavender in a big way at home, starting with these petal-topped pound cakes!

There's nothing better than classic apple pie, unless it's having one all to yourself! These little individual pies are big on flavor, and their sweet, buttery pastry crusts bake to golden perfection.

I return to this time-honored classic for every kind of occasion, but I especially enjoy making it on patriotic holidays. It somehow feels reverent and dignified, having an apple pie on our buffet on Memorial Day or July 4th. Its origins lie across the pond, but it has become an American symbol, perfected by the hands of our predecessors and steeped in tradition.

Individual desserts have always felt special to me, so I decided this year we'd all have our own little apple pie. The apple filling formula is pretty standard and easy to mix up, but the crust recipe is different from regular pie crust. I learned to make pate sucrée in pastry class, and I've found it holds up well to nearly any type of juicy pie filling - and it's perfect for mini pies!