Simple has never been more delicious than with these delectable dessert recipes.
Generally,baked goodscan be stored in an airtight container at room temperature.
However, anything with fruit, whipped cream or cream cheese frosting must be refrigerated.
Photo: Photography / Caitlin Bensel, Food Styling / Margaret Monroe Dickey
The longer it’s in the freezer, the more chance of freezer burn.
In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs.
A bit of brown sugar blunts the tartness of fresh blueberries.
Photography / Caitlin Bensel, Food Styling / Margaret Monroe Dickey
Make these ahead for a grab-and-go breakfast for the week.
Plus, it only dirties one bowl!
The crunchy topping adds nutty flavor and texture to juicy peach filling.
When peaches are out of season, you’re free to use frozen peaches instead.
Be sure to let them thaw completely before using.
We love the mild flavor of almond butter, but natural peanut butter would be a nice substitute.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
A flaky sea salt like Maldon elevates the flavor.
Be sure to sprinkle the salt over the dates before the chocolate has set.
This colorful snack is perfect for kids and adults alike.
And this simple frozen lemonade treat comes together with just four ingredients and a blender.
This pineapple nice cream has tropical flavors, thanks to a hit of mango and lime.
It takes just minutes to make this naturally sweet frozen dessert in the food processor or a blender.
Enjoy it alone, or top with fresh fruit and toasted coconut.
No-Bake Cherry Cheesecake
This no-bake cherry cheesecake is an easy summertime treat.
If you want a bright red topping, use sour cherries.
Sweet cherries give it a more purple hue.
To make gluten-free no-bake cherry cheesecake, use gluten-free graham crackers.
The subtle sweetness makes it perfect for breakfast or snack served with vanilla Greek-style yogurt and raspberries.
Strawberry Nice Cream
This luscious strawberry nice cream is a wonderful healthy ice cream alternative.
Serve the nice cream on its own or top it with more fresh berries for a refreshing summer treat.
Pumpkin-Oatmeal Muffins
These healthy pumpkin-oatmeal muffins will get you in the mood for fall.
Photogrpaher: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist: Chelsea Zimmer
Sprinkling the muffins with pecans adds a nutty crunch to every bite.
Serve them for breakfast or as a grab-and-go snack.
Whip up a batch for after-school snacks, dessert or anytime your sweet tooth comes calling.
Jennifer Causey
If you individually wrap the slices, they make an excellent grab-and-go breakfast.
Servings may also be reheated in a toaster oven or microwave.
They’re also perfect for a holiday party or for a cookie swap.
To ensure a nice fudgy texture, take care not to overbake.
A sprinkle of orange blossom water gives it a heady fragrance.
A topping made from oats and pecans adds nuttiness.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
A zingy dressing made from lime and ginger completes the dish.
Low-Sugar Strawberry Rhubarb Crisp
Rhubarb and strawberries are signs of spring in much of the United States.
Casey Barber
Strawberries share the same season and temper rhubarb’s astringency, making the duo a classic pairing.
Natural peanut butter helps keep the mixture soft and adds a nutty flavor to complement the chocolate.
Chocolate-Peanut Butter Protein Ice Cream
Chocolate protein powder adds staying power to this tasty protein ice cream.
Maple syrup lends a touch of sweetness, while peanut butter powder provides nuttiness for a flavorful sweet treat.
Toppings like cacao nibs and crushed peanuts provide a satisfying crunch.
Oxmoor House
Brittany Conerly
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf
Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Sara Haas
Brittany Conerly
Photographer: Rachel Marek, Food stylist: Holly Dreesman
Jennifer Causey
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
