A traditional Mexican sweet bread that is made to celebrate Dia de los Muertos (Day of the Dead) and All Soul’s Day.

Cinnamon rolls with an apple filling and topped with warm caramel sauce.

Soft and chewy chocolate brownie cookies with Reese’s Peanut Butter Cups Mini’s and peanuts.

Muffins sweetened and flavored with maple syrup and topped with cinnamon streusel.

Dark chocolate cupcakes made with Hershey’s Special Dark Cocoa and topped with creamy Biscoff Buttercream Frosting.

Sunflower seeds add a nutty flavor to oatmeal cookies.

No forks or plates are needed to enjoy these peach hand pies.

The secret ingredient in these blueberry muffins is sour cream which makes them perfectly moist and delicious.

Chocolate chocolate chip whoopie pies filled with mint cream cheese filling.

Crumb bars with layer of rhubarb cream cheese in the middle.

Soft, chewy rhubarb cookies flavored with coconut, sweetened with brown sugar, and topped with vanilla cream cheese frosting.

Bundt cake filled with blueberries and topped with lemon glaze. This cake is like a big, beautiful blueberry muffin.

Orange muffins with chia seeds and streusel topping.

The rhubarb custard pie recipe from my grandma’s 1950’s Betty Crocker Cookbook — tart rhubarb surrounded by sweet, creamy custard.

As this lemon dessert bakes, a pudding forms on the bottom while the top bakes into a layer of cake.

Rich chocolate cake with peanut butter & milk chocolate chips, frosted with a creamy PB milk chocolate frosting, and topped with ganache.

Buttery almond shortbread cookies filled with raspberry jam and drizzled with almond glaze.

Cinnamon scones filled with chocolate chips and drizzled with chocolate.

Lemon chiffon cake with lemon butter icing. Adapted from my grandmother’s 1950’s cookbook.

Intensely dark and rich truffle brownies made with Hershey’s Special Dark Cocoa.

Buttermilk muffins flavored with freshly grated nutmeg and topped with cinnamon and sugar.

Lemon and cream cheese spritz cookies for Easter.