This “church” cake is one of my family’s favorites and squad FOOD LA LA amped it up with a lemon basil glaze and some fancy, crispy lemon chips. It’s beautiful, zesty, celebratory . . . and fun to make! And I think it’s extra fun enjoyed in jammies and robes (which would, of course, formally categorize this recipe as a breakfast cake).

With store-bought pie dough, and a quick, easy filling, they come together in a snap. Instead, spend your time cutting out star shapes (or use an overturned water glass for a cute circle!) and decorating with drizzled white chocolate, and firework-worthy sprinkles!

These little meringue stacked ice cream sandwiches don’t call for the laborious sifting efforts macarons do. The legwork is minimal, but you still get a chewy, ever-so-slightly crunchy base. And, you don’t need a candy thermometer or corn syrup to initiate the magic.

Make a batch of these homemade cashew butter cups and store them in your freezer for when that Halloween sweet-tooth strikes.  Or wrap them in foil and give them to trick-or-treaters who will never be the wiser!

A s’more, like anything you eat, is only as good as the ingredients you use.  I transformed four of my favorite flavor combinations—mint chocolate, salted caramel, lemon meringue pie, and dark chocolate BACON— into s’mores so you could excite those little taste buds of yours.

Stay cool with these dairy-free (and refined sugar-free) popsicles!  They’re easy to make and can be amended to include your favorite fruit(s).  Try layering in some blueberries to add a festive pop to your Fourth of July celebration!

A week before V-day, I present:  a DIY Valentine treat made with four ingredients I almost guarantee are already in your kitchen.

I won’t describe this little dessert as “GF, DF, and no refined sugar” (even though it’s true) because this creamy mint coffee popsicle certainly doesn't taste like it.  And with just two whirls of a blender, the recipe couldn’t be simpler.

Wrap this toffee up in cellophane bags and tie with a pretty ribbon and a piece of holly (or snip a branch off your Christmas tree!).  I love the festivity and crunch of the crushed candy cane, but you can substitute crushed pistachios, almonds or even toasted coconut if you prefer.

Because refined sugar has such severe health consequences, I’m always looking for ways to satisfy that sweet craving with something healthier.  Cue: healthy sweet potato brownies (can I get an amen?!).  You would never know the base of this sweet treat is nutrient-rich sweet potato.