These Dairy-Free Strawberry Champagne Mini Bundt Cakes are such an elegant dessert for a special occasion such as Valentines, wedding or baby showers or even for just an afternoon tea party. They are full of strawberry flavor and topped with a pink strawberry champagne glaze and sprinkled with finely chopped freeze-dried strawberries. Made with Nature’s Flavors flavor powder and color powder.

This vintage Japanese Fruitcake recipe is adapted from a 1950’s newspaper clipping from my grandmother's recipe book. It’s a four-layer cake composed of two different flavors: yellow cake and spice cake, with a lemon and raisin filling that is made on the stovetop. Traditionally served around Christmas, Japanese Fruitcake is typically garnished with fresh coconut and maraschino cherries. Old fashioned Japanese fruitcake southern recipe.

These Seven Layer Bars (sometimes called Granny Squares) are effortless thrown together for a quick and easy delicious dessert. Layers of chocolate and butterscotch chips, along with coconut and pecans are toasted in sweetened condensed milk on top of a graham cracker crust. They can easily be made dairy-free and vegan by substituting for plant butter, dairy-free chocolate chips and coconut sweetened condensed milk.

This Applesauce Rum Raisin Bundt Cake is a slice of delightfulness, perfect on a cold winter’s day. It brings warm spices, and a moist bite, along with flavors of applesauce and rum with plump and juicy raisins with each slice. The Rum Sugar Glaze elevates this dessert with a creamy hint of rum that is reminiscent of a melted ice cream drizzle, for the perfect balance. Perfect for Christmas Day.

It just wouldn’t be Christmas without Peppermint Bark. This classic candy has long been part of holiday celebrations and with good reason. Rich, decadent chocolate and the cool fresh flavor of peppermint intermingle for a delicious taste of the season. This is an easy-to-make recipe that can be whipped up in no time for a perfect party treat or gift.

These Dairy-Free Chocolate Peppermint Cupcakes combine two of my favorite holiday flavors for a special treat. Chocolate and peppermint are such a lovely combination that I crave during December. The Peppermint Buttercream Frosting is also dairy-free and taste just like a creamy and smooth butter mint. This recipe makes 30 regular-sized cupcakes, perfect for gift giving or Christmas party desserts.

These salted bourbon pecan cookies are just what Santa needs to power him through to night of delivering toys. With a delicious sweet and salty combination to enjoy with a glass of milk, eggnog, or your favorite bourbon. Soft and chewy cookie with hint of bourbon and toasted pecans.

Nannie’s Persimmon Pudding is my favorite, because it really allows the persimmons to be the star of the show, no added spices. This caramelized and sweet soggy style of Persimmon Pudding is what we grew up eating in North Carolina each fall and it evokes fond memories of enjoying them freshly fallen from the trees on a warm autumn afternoon. Vintage recipe.

My Grandma’s Persimmon Pudding is a vintage classic and southern style, beloved in our family. This caramelized and sweet soggy style of Persimmon Pudding is what we grew up eating in North Carolina and the added fall spices give this classic vintage recipe a kiss of fall. Easy to make with simple ingredients.

This DAIRY-FREE Skillet Pumpkin Pie with Snickerdoodle Crust is a delicious twist on a thanksgiving classic. It’s so easy to make, you can wait till your afternoon coffee time to throw together and serve warm, right out of the skillet. The snickerdoodle crust is the perfect compliment for the light and creamy pumpkin filling. Easy Thanksgiving dessert.

These DAIRY-FREE Pumpkin Pie Snickerdoodle Cookie Bites are such a delicious bite of the season. Cinnamon spiced and soft on the inside snickerdoodle crust with a light and creamy pumpkin pie filling, sweetened with honey. You won’t believe how easy these are to make with the help of Snickerdoodle Cookie Mix and a few simple ingredients. Makes 24 mini cookie bites.

It’s no wonder that the inspiration for creating these Sweet Potato Casserole Cookies came from my favorite thanksgiving side dish. Sweet potatoes and warm fall spices baked into a soft cookie and topped with a pecan crumble and toasted marshmallows. Enjoy the delicious essence of sweet potato casserole all captured in a hand held soft cookie. Makes 12 large cookies.

This Pumpkin Pie Cheesecake with gingersnap crust and Cinnamon Cream Cheese Frosting is sure to be a pleasure for your taste buds. Creamy cheesecake filling, reminiscent of pumpkin pie, in a flavorful gingersnap crust and topped off with cinnamon cream cheese frosting dollops and a few gingersnap cookies and caramel drizzle for a delicious garnish. Would make a great addition to your thanksgiving dessert table or an anytime fall sweet treat!

My Dairy-Free Candy Corn Banana Pudding Trifle keeps the beauty of the trio of candy corn colors with a great combination of flavors. Vanilla pudding, fresh bananas, soft orange cake and dairy-free whipped topping all join together to make this a delicious Halloween party food without using actual candy corn.

These Caramel Apple Cake Pops are such a great fall or Halloween party treat. Inspired by a fall classic, caramel apples. I used a vintage recipe from my grandma’s treasured recipe book: First Prize Applesauce Cake. It’s so moist and delicious, filed with fall flavors and spices.

The inspiration for these Spider Molasses Cookies came from my terrifying fear of spiders and all things creepy crawly. I thought I would turn my fear of spiders into a delicious and much “less scary” treat to gobble up! I decided to change it up a little and use a molasses cookie for a unique combination that gives you hints of a toffee taste. Make these delicious treats for your Halloween party.

These Cupcake Brownie Witch Cauldrons are a perfect for Halloween parties. Decorate with candy eyeballs and edible sprinkles of your choice and make Halloween magical! The Cupcake Brownie recipe was shared by my mother-in-law, Joan Butler and I thought this would be a fun way to use it. Easy recipe makes 20 cupcakes.

The inspiration for these Cheerwine cupcakes are definitely my son, and his love obsession with this “uniquely southern” soda. As the name suggests, it’s full of “CHEER” for many who have tasted and fell in love with this burgundy-red, cherry tasting soda. These cupcakes combine two of my son’s loves: Chocolate and the cherry goodness in Cheerwine, enjoy!

These Mint Chocolate Chip Cookies are made with fresh mint from my mother’s herb garden. Steeping the mint with the butter creates the perfect mint amount, not too strong, but a nice fresh, decadent taste. Give them a try, using dark chocolate chips, preferably Ghirardelli.

These delicate looking Luau Mini Cakes are easier to make than you may think, especially with a little help from some silicone molds. Use any cake box mix flavor, crush some graham crackers, find some edible pearl sprinkles and order some molds to help with this elegant beach scene.