My Grandma’s Pecan Pie

My grandma was this tiny lady with a very big heart who loved nothing more than having her huge family return to her home in rural central Kansas for the holidays. The “grown-ups” would all squeeze in around the dining table, cousins galore would scatter to card tables across the basement, and the whole house always felt full in the best possible way. And without fail, the dessert everyone looked forward to most was Grandma’s delicious pecan pies.

Her version was as classic as it gets — sweet, buttery, and generously studded with pecans. We’ve always made it in our family with a mix of chopped and whole pecans, which gives every slice that perfect blend of gooey and crunchy. And while my grandma’s version definitely included corn syrup, you’re welcome to try to this maple syrup version instead if you prefer.

I’ve been baking this pie for more years than I can remember. So if you’re looking for a nostalgic, classic recipe to try, it’s a good one!

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Nothing says late summertime like a warm peach cobbler fresh from the oven! ♡

I have exactly zero restraint when it comes to adding fresh peaches to my cart while they’re in season. (Shoutout to Costco — this year’s batch has been especially juicy and sweet!) We’ve been slicing them into breakfast oatmeal, tossing them into salads, snacking on them nonstop. But of course, it’s hard to beat one of the most nostalgic peach desserts we grew up with here in the Midwest — a good old-fashioned peach cobbler.

This version is everything I love about the classic, with a simple peach filling that lets the fruit shine and a golden, buttery biscuit topping that bakes up crisp and cozy. And I have to insist that you serve it up warm with a few scoops of cold, melty vanilla ice cream on top. On a hot summer evening, it truly doesn’t get better. So round up some ripe peaches and let’s make a batch!

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Who’s in the mood for a slice of pure summer nostalgia? ♡

This peanut butter pie brings back all the charm of the old-school, no-bake dessert we grew up loving — just slightly modernized with natural peanut butter and fresh whipped cream (no Cool Whip here!). It’s every bit as rich, creamy, and satisfying as the original. And all you need are 7 basic ingredients and about 20 minutes of prep time to make it happen!

Here in our house, we’re big fans of any chocolate-peanut butter combo and love using an Oreo crust, but you’re more than welcome to sub in a graham cracker crust or a traditional pie crust if you prefer. And while I find this pie incredibly rich as-is, an extra layer of ganache on top is always welcome if that’s the version you grew up loving.

There’s a reason this pie has been a favorite for generations. So the next time you’re craving a cool and creamy no-bake dessert, grab the peanut butter and let’s make pie!

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Have you ever made homemade hot chocolate from scratch? ♡

It’s surprisingly quick and easy to make in about 10 minutes, using simple ingredients you probably already have in your kitchen. And the result is so much richer, creamier and flavorful than any store-bought mix. Feel free to customize your hot chocolate to make it as bitter or sweet, light or bold, or infused with whatever fun add-ins (peppermint, espresso, caramel, etc) that you prefer. You can also opt to use dairy milk or whichever plant-based milk that you prefer. And of course, don’t forget the toppings — whipped cream, marshmallows or chocolate shavings are always a good idea!

What I love most about homemade hot chocolate is how effortlessly it transforms a simple moment into something cozy and special. Whether you’re snuggling up on the couch, making a quick batch for the kids, or serving it up for a large holiday gathering, this recipe is guaranteed to be a crowd-pleaser.

So grab your favorite mug, and let’s make some homemade hot chocolate together! (more…)

If you’re looking for a cozy baking project for the weekend ahead, I wholeheartedly recommend giving this applesauce cake from my friends Alex and Sonja a try. ♡

We literally made this cake almost immediately upon receiving their new cookbook in the mail, because (a) it looked so wonderfully fall-ish and cozy (b) we realized we already had all of the ingredients on hand and (c) we had company arriving in town and needed a sweet treat to share stat! Well to say that the cake disappeared quickly would be a bit of an understatement. Everyone absolutely adored it!

The cake itself is perfectly soft and fluffy, made with the coziest warming spices, and lightly sweetened with applesauce and brown sugar. It’s then topped with a simple vanilla sour cream glaze, whose tangy flavor perfectly balances the sweetness of the cake. It’s one of those desserts that makes your home smell absolutely divine. It’s quick and easy to prep, especially if you follow the suggestions in the cookbook for divvying up tasks with a partner. (The cookbook is a big celebration of cooking with those you love, so it’s full of recipes and tips to make your time together in the kitchen all the more delicious and meaningful.) It’s arguably even more delicious served the next morning for breakfast with a cup of hot coffee. And whether you choose to bake this cake the fall or — as Alex and Sonja also recommend — serve it with fresh peaches and ice cream in the summer, it’s one of those recipes that is pretty much guaranteed to be a hit a crowd no matter the season.

Anyway, as you all know, cooking together with friends and family is one of my favorite things ever. So I highly recommend checking out this cookbook if you’re looking for more tips and inspiration for spending time in the kitchen together. And I highly recommend giving this cake a try — I know you will love it!

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Last month, our toddler learned all about the life cycle of an apple seed at school. (“And when the seed goes into the dirt, it explodes into a huge apple tree, Mom!”) Apparently the grand finale to the lesson was learning how to make homemade applesauce from scratch. So I’ll give you one guess what we’ve been cooking now at home ever since. 😉

Honestly, we go through so much applesauce lately with a baby and a toddler that it’s been fun to mix things up by making some homemade. Although after making a few batches on the stovetop, I quickly switched us over to the Instant Pot version, which works so much better with a toddler’s limited attention span, lol. The prep itself to make pressure cooker applesauce couldn’t be easier. Just chop up some apples (no need to peel!) and toss them in the Instant Pot with water, lemon juice and a pinch of salt. Add in a pinch of cinnamon or — my favorite — pumpkin pie spice for a touch of seasoning. Cover and pressure cook briefly until softened. Then mash to your desired consistency and enjoy!

It’s such a fun way to celebrate apple season for little kids and grown-ups alike. So grab your Instant Pot and let’s make this homemade applesauce recipe together!

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One of my favorite no-bake recipes yet! ♡

This gorgeous blueberry tart is an absolute showstopper and the perfect dessert for the peak heat of August when all of our ovens are still on summer break. It features a full 1 1/2 pounds of fresh and juicy blueberries, which actually (finally!) get to take center stage in this tart, instead of getting buried under the usual summertime pie crusts or crisp toppings. My goal with this recipe was to preserve their naturally sweet flavor and plump juicy texture, so the blueberry filling is only briefly simmered here and then mixed with a hint of lemon and vanilla, then everything gets nestled into a simple and crunchy gingersnap crust. Each bite is downright delicious and absolute heaven when paired with a melty scoop of vanilla ice cream. Summertime at its best!

If you happen to have other fresh berries on hand, feel free to mix them in with the blueberries too. And while I adore the subtle kick of spice that the gingersnaps lend to this recipe, you could just as easily make this tart with a classic graham cracker crust if you prefer.

Let’s make a blueberry tart!

No-Bake Blueberry Tart Recipe | 1-Minute Video

Blueberry Tart Ingredients

Here are a few quick notes about the ingredients you will need to make this blueberry tart recipe:

• Blueberries: Fresh blueberries are the starring ingredient of this recipe, so be sure to look for berries that are as ripe, plump and juicy as possible to give this tart the best sweet flavor.
• Gingersnaps: Feel free to use whatever brand of crispy gingersnap cookies that you love best here. (I’m partial to Trader Joe’s triple ginger snaps!) You can either ground the gingersnaps by blitzing them in a food processor, or place them in a ziplock bag, squeeze out all of the air and seal, then gently crush them with a rolling pin. They should be the consistency of thick sand.
• Butter: We will use melted butter as a binder for the gingersnap crust. The recipe calls for unsalted butter, but if you only have salted on hand, just omit the extra salt listed in the recipe.
• Lemon juice and zest: The juice and zest of 1 large lemon is mixed into the blueberry filling, whose bright and tangy flavor helps to balance the sweetness of the berries.
• Cornstarch: Cornstarch will serve as the thickening agent for our filling.
• Vanilla extract: A hint of vanilla adds a delicious bit of warmth to the flavor of the blueberry filling.

Recipe Tips

Full recipe instructions are included in the recipe box below, but here are a few extra tips to keep in mind too:

• Use a tart pan with a removable base. This definitely makes the tart easier to remove! That said, if you do not have a tart pan with a removable base, you could use a springform pan.
• Adjust the amount of water if necessary. I found that 1/3 cup of water was the perfect amount for the filling, but if it seems like your filling liquid is too thick to coat all of the blueberries, feel free to add in an extra tablespoon of water. Just remember that the filling will continue to thicken as it cools.
• Don’t overcook. The longer you simmer the blueberries, the more they will break down and lose their plump texture. So as noted in the recipe, I recommend removing the pan from the heat as soon as the filling mixture thickens.
• Cool completely before slicing. One the tart has chilled and thickened in the refrigerator, it will be much easier to cut clean slices.

Recipe Variations

Here are a few more variations that you’re welcome to try with this blueberry tart recipe:

• Brown the butter: Use browned butter in the crust for even richer, nutty, toasted flavor.
• Use graham crackers: Swap crumbled graham crackers in for gingersnaps to make the crust.
• Use mixed berries: Use a mix of berries (~24 ounces total), such as strawberries, raspberries, blackberries or cherries.
• Add lavender: Simmer 1 tablespoon of culinary-grade dried lavender in the filling mixture (before adding the blueberries) for 5 minutes, then strain out the lavender, discard, and continue on with the recipe as written.
• Make it gluten-free: Use your favorite gluten-free gingersnaps (or graham crackers) to make this recipe gluten-free.
• Make it vegan: Use vegan gingersnaps and dairy-free butter to make this recipe vegan.

More Blueberry Dessert Recipes

Love blueberry desserts as much as we do? Here are a few more of our favorite recipes to try:

• Easy Blueberry Crisp
• Blueberry Cake
• Blueberry Crumble Bars
• Blueberry Cheesecake

Fresh Blueberry Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Ali
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 12 servings 1x

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Ingredients

Gingersnap Crust Ingredients:

• 1 1/2 cups (225 g) ground gingersnaps
• 2 tablespoons dark brown sugar
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, melted

Blueberry Filling Ingredients:

• 1/4 cup granulated sugar
• 3 tablespoons fresh lemon juice + 2 teaspoons lemon zest
• 2 tablespoons cornstarch
• 1/3 cup cold water
• 24 ounces (~5 cups) fresh blueberries
• 1 teaspoon vanilla extract

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Instructions

1. Make the crust. Combine the ground gingersnaps, brown sugar and salt in a large mixing bowl and whisk to combine. Add the melted butter and whisk until evenly combined. Press the mixture evenly into a 9-inch tart pan with a removable bottom. Freeze for at least 10 minutes while you prepare the filling.
2. Make the filling. Whisk together the sugar, lemon juice, lemon zest, cornstarch and water in a medium saucepan. Add half of the blueberries and toss to combine. Cook over medium-high heat, stirring constantly, until the liquid simmers and thickens. Remove pan from the heat. Add the remaining blueberries and vanilla extract and gently toss for 1 minute until evenly combined. (If the liquid seems too thick to coat all of the blueberries, you can add an extra 2 tablespoons of water.)
3. Chill. Pour the filling immediately into the prepared crust and spread it our evenly. Refrigerate the tart for 1-2 hours or until the filling is set.
4. Serve. Slice, serve and enjoy!

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Equipment

9-Inch Tart Pan

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Citrus Juicer

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Zester

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Quite possibly one of the easiest and best desserts out there — affogato! ♡

This Italian classic has long been one of my go-tos for easy entertaining, especially on warm summer nights when you’re craving a cold sweet treat! Simply add a scoop of your favorite ice cream or gelato to a small bowl or glass, top it with hot espresso, add a shot of liqueur or a sprinkle of toppings if you’d like (both optional), and this delightful and sophisticated dessert will be ready in no time.

If you’re like me and are sensitive to caffeine late in the day, no prob, just use your favorite decaf espresso or strongly-brewed coffee! And while vanilla ice cream is the traditional option here, the sky’s the limit when it comes to the fun flavors of ice creams and toppings that you can pair together here, so don’t hesitate to raid the freezer and use whatever pint sounds good. This fun dessert is always a winner!

Affogato Recipe | 1-Minute Video

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Blueberry season calls for my favorite blueberry cake! ♡

I first shared this blueberry cake recipe here ten years ago. And now, over a decade later, it still continues to be a favorite tradition of ours each spring when blueberry season rolls back around. It’s loaded up with a full two pints of fresh blueberries, which add a burst of vibrant sweetness to each bite. Then when mixed with a simple vanilla white cake batter, baked up in a bundt pan, and drizzled lightly with a sweet glaze, this cake is downright lovely through and through. Always such a beautiful cake for springtime!

In the years since I first shared this recipe, I’ve come to love adding a hint of lemon to brighten up the cake batter and glaze. And while I love this cake with fresh blueberries, I’ve also updated the notes below with instructions on how to make it using frozen blueberries too if that’s what you have on hand.

This recipe is always a winner in our house, so I hope you enjoy it as much as we do!

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