Happy Saturday, Reader. If you’re still figuring out what to bake for Easter tomorrow, I’ve got you. 💛 This past week, I made two versions of one of my all-time favorite spring desserts. First up: this old fashioned carrot cake with pineapple. It's a super soft, classic layer cake that I actually made for my dad’s birthday last weekend. It’s one of those recipes that’s been on repeat in my family for years, and for good reason. The crushed pineapple along with freshly grated carrots keep it...

Happy Thursday, Reader. For spring and Easter baking, I'm making tweaks to some of my existing recipes to dress them up for the season, and I wanted to share two types of cookies with you. 🪺 Up first are my big batch chocolate chip cookies. They're in rotation whenever I need a classic dessert for a crowd. Yielding 40 cookies, it's a good option that's quick to whip up, and any leftovers will freeze well for three months in an airtight container. To theme this recipe with Easter, I swapped in...

Happy first day of spring, Reader! If you're ready to shake off the winter blues, these lemon blueberry cookies are calling your name. They're bright, tender (think: scone/cake-like), and packed with juicy fresh blueberries—basically spring in cookie form. Recipe highlights No chill time required Triple lemon flavor (zest, juice, and extract) Soft, slightly cakey texture Fresh blueberries in every bite 🫐 Bake a Batch ⬇️ And see the cookies come together here: They're simple enough for an...