I made this cake for a 4th of July BBQ years ago when it was way too hot to bake — and it’s been a family favorite ever since. I used real fruit, creamy coconut milk, and a nutty crust, and it turned out better than I ever expected. It’s cold, creamy, and bursting with berries. No oven, no fuss, and...

This cake came from a craving for something sweet but not too heavy something that tasted like sunshine. I had ricotta in the fridge, fresh lemons on the counter, and a quiet morning ahead. I stirred it all together and ended up with this light, tender cake that’s now one of my favorite go-to desser...

I first made this cake during citrus season when oranges were so sweet and juicy, I couldn’t resist baking with them. I wanted something that felt bright and special — without the sugar overload. This cake turned out tender, moist, and full of orange flavor, thanks to fresh juice, zest, and almond f...

This recipe started during a backyard cookout when I didn’t want to turn on the oven but still craved something sweet. I had a basket of ripe apricots, some almond flour dough from earlier in the week, and a grill already hot. The result? A caramelized, juicy tart that tasted like summer in every bi...

There was a summer trip to the farmers market where my youngest picked out a whole basket of strawberries we had to use them that day. I whipped up some almond flour crepes and smeared them with a homemade, healthier version of Nutella. We rolled them up with fresh berries, and they were gone in min...

This sorbet was born during one of those too-hot-to-cook days when I needed something cold and clean. I had lemons, fresh thyme from our little backyard planter, and a bit of honey. The first spoonful blew me away — tangy, floral, and unbelievably refreshing. Now it’s one of my favorite summer desse...

I used to think rice pudding was a winter thing cozy, heavy, and always loaded with sugar. But one hot July night, I had leftover jasmine rice, a can of coconut milk, and a ripe mango on the counter. I gave it a tropical twist, and suddenly rice pudding felt like summer. Creamy, cool, just sweet eno...

This recipe came out of one of those “what can I make with what’s in the fridge?” nights. I had some overripe blackberries and a knob of fresh ginger leftover from a stir fry. I tossed them together with a little maple and oat topping and wow. It was bold, fruity, and had just the right kick of warm...

I first made this pie for a summer potluck where everyone was bringing the usual  boxed brownies and store-bought cookies. I wanted something a little more special. I had fresh peaches, a splash of bourbon left over from a holiday recipe, and an old Southern cookbook for inspiration. What came out o...

One of my favorite memories from growing up was sitting on the back porch in the summertime, eating strawberry pie with my mom. But the original recipe was full of sugar, canned filling, and Cool Whip — delicious, but not how I wanted to feed my own family. So I gave it a healthy twist, and now this...

There was a summer baby shower I went to years ago that served these delicate little cupcakes with a hint of lavender and bursts of juicy blueberries — and I still remember how dreamy they tasted. I knew I had to recreate them, but with a simple, wholesome twist. This version is made with almond flo...

I discovered this tart during my phase of "healthy-ish baking"  when I was trying to keep desserts light but still have that wow factor. I had some leftover grapefruit and experimented with brûlée-style topping one day. The result? A refreshing, tangy tart with a caramelized crown that’s now a go-to...