by · Pineapple Dole Whip cupcakes filled with fresh pineapple curd and frosted with tart pineapple frosting. A Disney inspired tropical treat. Have you ever had the Dole Whip Pineapple soft-serve at Disneyland or Disney World? It's in my top ten desserts that I eat while I'm at Walt Disney World.

by · Chewy White Chocolate Pineapple Coconut Cookie bars topped with crunchy coconut, sliced almonds, and drizzled with melted white chocolate. I'm still on a pineapple high. From these amazing cupcakes I posted about a couple of days ago. I'm still longing for them as I type.

Lemonade concentrate gives both the cake and frosting fantastic flavor. I like to garnish this dessert with lemon slices and mint leaves.

Coffee cake is one of my favorite things to have around the house. Makes around 16 pieces Main batter: 11⁄2 sticks butter, at room temperature 11⁄4 cups sugar 3 eggs 2 teaspoons vanilla sugar 2 oz crème fraîche 21⁄4 cups flour 2 teaspoons baking powder Filling: 1⁄2 cup muscovado sugar 1⁄2 cup flour 2 teaspoons ground cinnamon 1⁄4 teaspoon salt 3 tablespoons butter, at room temperature Preheat oven to 375°F.

I love these bars. They have a buttery shortbread bottom, sweet jam, and then an almost caramel-flavored coconut on top. Makes 20 Bars 1½ sticks butter, room temperature ½ cup sugar ½ teaspoon vanilla extract 1¾ cups all purpose flour ¼ teaspoon flaky sea salt 1½ cups apricot jam (I love Bonne Maman) 2 cups flaked coconut, sweetened 7 oz sweetened condensed milk In a bowl, beat butter and sugar until creamy.

Have I told you a few people at my work call me the "avocado lady"? Yes, I am known as the girl who always has an avocado on hand. Rightfully so, since I can easily consume three avocados a day. I'm trying to wean myself off of eating so many avocados lately, you know, to help the wallet out.

Rich and luxurious Chocolate Pots de Creme with a silky dollop of Espresso Creme on top! This no-oven pot de creme recipe is the perfect way to end an elegant meal. In cooking, you can draw inspiration from just about anything. I've been eyeing these gorgeous little espresso cups from my favorite dish company, Villeroy & Boch.

I discovered this triple berry buttermilk bundt cake recipe on one of my most favorite food blogs, Smitten Kitchen. When Deb published that blog post, I found myself coming back to her site even more often, just to look at her pictures of this bundt cake full of blackberries, blueberries, and raspberries, and not being able to easily forget it.

This cake uses whole wheat pastry flour and the zest of four lemons in its base, along with hearty glugs of extra-virgin olive oil. The top is all slices of caramelized Meyer lemon, and the whole shebang is baked up in a cast iron skillet, which gives it a bit of a crust, and a lot of rustic appeal.

Can't decide whether to serve chocolate cake or flan for dessert? Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing recipe. Directions 1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with butter.