When you crave a peanut butter cookie, go all out with a thick, chewy one that’s the size of your palm. These giant peanut butter cookies also have peanuts and bits of toffee.
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This sweet Meyer lemon poppy seed pound cake is made with Greek yogurt and topped with a sweet and tangy lemon glaze. The perfect way to transition from winter into spring.
Now you can have your brownie a la mode and root beer float all at once with these easy root beer float brownie cupcakes by doctoring up boxed brownie mix.
Move over brownies and blondies, these redheads are here to spice things up! With cinnamon, cayenne, and red food coloring to make them memorable.
Whether you call them kitchen sink cookies or monster cookies, there’s no denying the chewy awesomeness of these babies. Made festive with holiday themed M&Ms!
Rice krispies treats are great for every holiday. Turn them into bird’s nests using toasted coconut, mini Cadbury eggs, chocolate, and your cupcake tin.
Make your favorite citrus season last a little longer by turning it into curd. Try this blood orange curd or make it with your citrus of choice!
Do you know a DIY-er, tool-man, handy-man, fixer of all things? Then I think they need these tool shaped cut-out cookies!
This cake! Two layers of moist, dark chocolate cake are covered with creamy peanut butter frosting, ganache, and chopped dark chocolate peanut butter cups.
If you’ve ever craved pie but didn’t want to deal with the hassle of making a full-sized pie, then this is the pie for you! It’s a sneak peak into the Dessert for Two cookbook.
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