A lemon blueberry bundt cake made with olive oil and butter, so it stays moist for days. Actually better if you bake it the day before you serve it.

A moist banana cake for your overripe bananas, with three frosting options passed down through three generations. Banana, buttercream, or cream cheese.

Adeline's old fashioned peanut brittle, cooked to hard crack and broken into shards. A candy thermometer and about half an hour is all it takes.

Old fashioned peanut patties, chewier than peanut brittle and a Southern holiday staple. Raw Spanish peanuts, a candy thermometer, and someone to help you stir.

A traditional German lebkuchen from my husband's Grandma Norma, passed down from her grandmother. Honey and clove, a three day rest, and a cinnamon icing.

Think of this as the world’s greatest popcorn ball, larger, softer… just give it a try!

Soft rolled sugar cookies with an easy buttercream frosting, no royal icing required. The dough is not overly sweet, which leaves room for the frosting.

Thick, soft snickerdoodles with no chilling and no waiting. Butter and shortening together keep them puffy, and they get even better on day two.

A cherry pecan dump cake with four ingredients and no mixing bowl. Dump it, bake it while you eat dinner, and top it with vanilla ice cream. Then let the compliments roll in.

A white Texas sheet cake with almond extract and a warm pecan frosting. Borderline foolproof, feeds twenty, and it tastes better the day after you bake it.