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Introducing the ultimate summer dessert: lemon raspberry cake! Zesty lemon layers, juicy raspberries, and creamy lemon frosting make this a must-try dessert. It’s impressive, delicious, and everyone will want a slice.

If lemon raspberry cake is up your alley, chances are you’ll love these other desserts: lemon cheesecake, raspberry pie, and lemon blueberry cake!

Lemon Raspberry Cake Recipe

Imagine this: layers of fluffy lemon-infused cake filled with juicy raspberries, all covered in a velvety lemon frosting. That’s the magic of lemon raspberry cake, the ultimate summer treat that’ll have you coming back for slice after slice! The tangy lemon and sweet-tart raspberries create a flavor combo that is SO irresistible.

And guess what? Making this cake is a lot easier than you’d think! Even if you’re new to baking, you’ll nail it. The lemon zest adds a zingy twist, and the buttermilk keeps it moist and tender. Whipping those egg whites makes it light as air, and don’t even get me started on those juicy summer raspberries! Trust me, this cake isn’t just yummy; it’s a whole experience! You’re going to love it as much as I do.

Lemon Raspberry Cake Ingredients

Let’s talk about the ingredients that makes this lemon raspberry cake so amazing! Want to add your own twist? Try using different berries like blueberries or blackberries. You can also swap the lemon zest with orange or lime zest for a citrusy surprise! No matter what you choose, one thing’s for sure – this cake is a guaranteed hit at any gathering!

Granulated Sugar: This is what makes the cake taste oh-so-delicious! It adds the right amount of sweetness.

Lemon Zest: Get ready for a burst of lemony goodness! Lemon zest is like a flavor booster, making the cake extra tangy and refreshing.

Cake Flour: This special flour gives the cake a tender and soft texture that’s simply heavenly.

Baking Powder and Baking Soda: Work together to make the cake rise properly.

Salt: Don’t forget a pinch of salt! It balances the sweetness and brings out all the amazing flavors.

Buttermilk: The secret ingredient for a moist and tender cake! It keeps everything nice and soft.

Fresh Lemon Juice: More lemony goodness, because why not? It adds even more citrusy flavor and goes perfectly with the raspberries.

Vanilla: This ingredient brings warmth and extra flavor to the cake, making it even more tasty.

Vegetable Oil: So everything stays nice and moist!

Egg Whites: Whipped to perfection, they make the cake soft and airy.

Fresh or Frozen Raspberries: The juicy gems in the lemon raspberry cake! Use either fresh or frozen raspberries for bursts of sweet-tart goodness in every bite.

For the Filling:

Raspberry Jam: Adds a burst of berry goodness between the cake layers.

Lemon Zest: Complements the jam and also adds a little citrus flavor to the filling.

Lemon Buttercream:

Unsalted Butter (Room Temperature): The creamy base for the buttercream, giving it a smooth texture.

Powdered Sugar: Sweetens the frosting and helps it hold its shape.

Lemon Zest: For more delicious lemon flavor!

Vanilla Extract: Makes everything taste better.

Heavy Whipping Cream: Lightens the buttercream, making it fluffy and easy to spread on the lemon raspberry cake.

How to Make Lemon Raspberry Cake

Lemon raspberry cake is pretty simple to make, but it does take a little patience and attention to detail. Trust me, it’s so worth it! If you like fruity cakes, this will be one of the best that you have!

Preheat Oven, Prep Pans: Preheat the oven to 350 degrees Fahrenheit. Grease 2 8-inch round cake pans and then set aside.

Sugar Mixture: In a small bowl combine the sugar with the lemon zest until fragrant.

Dry Ingredients: In a large bowl whisk together the lemon sugar, 2 cups of the flour, baking powder, baking soda, and salt.

Add Wet Ingredients: To the same bowl add the buttermilk, lemon juice, vanilla, and oil and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.

Whip Egg Whites: In another bowl whip the egg whites until medium stiff peaks form. Fold ⅓ of the egg whites into the cake batter to loosen it up, followed by the remaining egg whites. Fold until only a few streaks of egg whites remain.

Coat Raspberries: Toss the raspberries with the remaining ¼ cup of flour. Fold into the cake batter until just combined.

Bake: Separate the cake batter evenly into the two cake pans and bake for about 30-35 minutes, until a toothpick comes out clean and the center of the cake springs back when lightly pressed. Let cool completely before frosting.

Frosting

Butter Mixture: Place the soft butter into the bowl of a mixer and use the paddle attachment to beat the butter for about 3 minutes, until it’s a pale-yellow color.

Add Powdered Sugar: Add the powdered sugar and mix on low until it has been incorporated. Add the lemon zest, vanilla, and 3 tablespoons of cream. Beat on medium-high for about 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.

Adjust Consistency if Needed: For a softer frosting, add more cream 1 tablespoon at a time until the frosting is the desired thickness. For this cake, I recommend keeping the frosting stiff enough to form medium-stiff peaks to frost the cake.

Assembly

First Cake Layer: Place one cake round topside down on the plate or cake stand.

Add Filling: Use a piping bag with a large round or star tip to pipe a dam around the edge of the cake to prevent the filling from coming out of the sides. Fill the center of the well with the raspberry jam filling.

Repeat and Frost: Place the second cake round on top of the first, top down. Use the piping bag to pipe frosting all around the outside and top of the cake. Use an offset spatula to smooth the frosting. Top with fresh raspberries and slices of fresh lemon.

Crispy Parmesan Air Fryer Chicken Tenders are crispy golden outside and tender juicy inside with a hint of garlic and tons of flavor. They are perfect for a quick dinner, lunch or even snack.

These are so easy, and so good, you’re family is going to love these! Serve these scrumptious tenders with a Caesar Salad, Honey Lime Poppy Seed Fruit Salad, and Homemade Air Fryer French Fries for a well rounded satisfying dinner.

Air Fryer Chicken Tenders Recipe

Cooking chicken tenders in the air fryer is one of the best ways to cook chicken. It’s juicy, tasty, crunchy, and healthy (no more dealing with all that messy oil)! It’s the best of both worlds. The other winning feature of this dish is it’s super fast. I love things that are quick and healthy.

These are so good you will reach for them over and over. Serve this tasty finger food with your favorite dipping sauce. My favorite is The Famous Cane’s Sauce or my classic Fry Sauce. Try something new, try two or three, or just experiment with your favorites! They’re so easy and go with just about everything.

Ingredients for Air Fryer Chicken Tenders

These ingredients are simple and flavorful and leave you with the same great taste you would get if you deep-fried them! Check out the recipe card at the bottom of the post for exact measurements.

Chicken Tenders: Boneless and skinless chicken breast work best for this recipe.

White Flour: White flour will adhere best to the chicken

Salt and Pepper: These enhance the flavors of the chicken.

Olive Oil or Butter: Either will produce a crisp and wonderful flavor.

Garlic: You can either use fresh garlic cloves or minced garlic from the jar.

Basil: I use dried basil so that it can mix well with the other seasonings.

Paprika: Creates flavor and adds a bit of color.

Panko: Panko creates a great crunch, but you can use bread crumbs too.

Parmesan Cheese: Freshly grated parmesan works best for the best seasoning

How Long to Cook Chicken Tenders in an Air Fryer

Cooking up these chicken tenders in the air fryer is so quick and easy! You will be done from start to finish in less than 10 minutes.

Trim: If there is any excess fat on the tenders, trim it.

Bowls: Set out three bowls. In the first one, fill it with flour and salt, and pepper. In the second bowl, fill with either olive oil or butter and garlic. Then, place the basil, paprika, panko, and parmesan cheese in the third bowl. Stir all of the bowls to mix.

Coat: Dip the chicken first in the flour mixture, then the garlic butter, then the panko mixture. Make sure to evenly and thoroughly coat each piece.

Cook: Place the tenders in the air fryer and then cook at 400 degrees Fahrenheit for 9 min. Flip and cook for another 8-9 min or till the internal temp is 165 degrees F.

Ready to be blown away by this smooth and creamy cottage cheese dip? You might not expect it, but it’s a protein powerhouse, boasting a whopping 24 grams of protein per cup! Don’t underestimate cottage cheese, because once you taste this flavorful dip loaded with herbs, spices, and hard-boiled eggs (reminiscent of deviled eggs), you’ll keep coming back for seconds and thirds.

Grab your favorite chips and crackers and try out a few more of my favorite dip recipes! Greek yogurt dip, whipped feta dip, or whipped ricotta! They’re all so creamy and delicious.

Deviled Egg Cottage Cheese Dip

You may have seen this dip floating around social media- it’s going viral for good reason! Because this cottage cheese dip is made with hard boiled eggs, a lot of people have been saying that it tastes like deviled eggs! Switch up your potluck go-to and try bringing this dip instead! Trust me, everyone is going to love it. It’s just too flavorful and creamy to pass up.

If you’re not already convinced, this cottage cheese dip is macro and keto-friendly, and perfect for working into your diet. It’s high protein and low calorie, with 36 grams of protein total! (The cottage cheese alone has 24 grams of protein per cup. Don’t sleep on cottage cheese, it’s a great way to pack protein into your diet!) And if you’re not a fan of cottage cheese texture, don’t worry! Blending it makes it completely smooth. It’s the same texture as a dip made with sour cream.

Ingredients You Will Need

Put all these simple ingredients together, and you’ve got the viral deviled egg cottage cheese dip, a crowd-pleaser that’ll have everyone asking for the recipe. Grab some chips, crackers, or veggies, and let the dipping begin!

Cottage Cheese: This creamy goodness forms the base of our awesome viral deviled egg cottage cheese dip. When it’s blended it becomes smooth and mild, making it a perfect canvas for all the other flavors.

Hard-Boiled Egg: The classic deviled egg star! We mash it up and toss it in to give the dip that familiar and comforting taste. Plus, it adds in some extra.

Hard-Boiled Egg Yolks: The secret ingredient for extra richness!

Dijon or Yellow Mustard: A zesty kick that brings tanginess and a hint of spice to the mix. On TikTok I’ve seen this dip most commonly made with yellow mustard, but Dijon is great too! I love the flavor it adds.

Distilled White Vinegar: Adds a subtle pop of acidity.

Chopped Fresh Dill: Fresh and herby, dill adds delicious flavor to the cottage cheese dip.

Chopped Fresh Chives: Chives add a mild onion-y flavor and a pop of color.

Paprika: Adds warmth and a smoky flavor without being overpowering.

Salt and Pepper: Basic ingredients that add an extra layer of flavor. Season to taste!

Deviled Egg Cottage Cheese Dip Recipe

Why buy store-bought dip when you can whip up this cottage cheese dip in minutes? Just add all of the ingredients to a blender or food processor and blend until you get your desired consistency. It’s so easy, you’ll want it all the time.

Blend: Add all the ingredients to a blender or food processor and blend until smooth.

Taste-Test: Taste and then adjust as needed.

Serve: Serve with crackers, vegetables, or bread like crostini for dipping.

A delicious version of condensed homemade cream of chicken soup! It only takes minutes to make and is a much better alternative to adding chicken-flavored creaminess to your recipes.

Cream of chicken soup is a staple ingredient that you can make from scratch. I use it in so many recipes for its creaminess and flavor. Ditch the can and make it at home to use in this yummy chicken divan recipe. You can also use it in these creamy pork chops, or in this amazing casserole. There are so many uses for this delicious homemade soup.

Homemade Cream of Chicken Soup

Condensed cream of chicken soup is a pantry staple that has many uses. It can be used to make gravy, casseroles, soups, and more! You can add this homemade soup to thicken and flavor many delicious recipes. Whisk together some chicken broth, milk, flour, and herbs and it comes together so quickly. You can even add some pieces of chicken in there if you would like. No wonder it enhances your cooking because it’s packed with flavorful ingredients and seasonings.

Homemade is always better. And this recipe couldn’t be simpler. Cream of chicken soup is in many recipes here on the blog, but here is a healthier homemade version. I love that I can make it in just 5 minutes! You never have to run to the store to buy a can because you can whip it up at home. I love making my own version of pantry items like teriyaki sauce, taco seasoning, or pancake mix. All items you can buy from a store but actually make right at home!

Ingredients Needed

Chicken Broth: Obviously don’t sub with vegetable or beef broth.

Poultry Seasoning: Adds a deep rich chicken flavor.

Onion and Garlic Powder: The powerhouse of powders.

Salt and pepper: Add more or less to taste.

Dried Parsley: Adds color and flavor.

Paprika: Adds zest and color.

Milk: The base for the cream soup.

Flour: Thickens the soup.

Making Homemade Cream of Chicken Soup

Simmer: In a medium saucepan or skillet, bring the broth and the seasonings to a simmer over medium heat.

Whisk: In a small bowl, whisk together the flour and milk until incorporated and smooth.

Thicken: Slowly pour in the milk and flour mixture then whisk until it starts to thicken about 2-3 minutes.

Season: Remove from the heat and salt and pepper to taste.

Recipe adapted to taste from Mels Kitchen Cafe

Get ready for a seriously awesome side dish! We’re talking tender asparagus and fluffy risotto coming together in one knockout combo! Creamy, hearty, and flavored with lemon and garlic – this asparagus risotto will have you coming back for spoonful after spoonful!

A good side can take dinner to the next level! This asparagus risotto is definitely one to try, but here are some other recipes I know you’ll love: Israeli couscous, lemon rice, or mushroom risotto! Add them all to the lineup!

Easy Asparagus Risotto

Let me tell you about this fantastic asparagus risotto that’s going to rock your taste buds! Imagine tender asparagus perfectly blended with creamy arborio rice, jazzed up with zesty lemon juice and a generous sprinkle of that delightful parmesan cheese. You won’t be able to get enough.

Don’t be fooled by its fancy name – asparagus risotto is actually a breeze to make. No MasterChef skills required! Just chop up some asparagus and cook it in veggie broth. Add minced shallot, garlic, and arborio rice, and stir till it’s toasty and fragrant. Splash in some broth, then let it simmer until the rice is tender yet slightly firm. Finally, fold in the cooked asparagus and sprinkle that parmesan magic – ta-da! You’ve got a creamy, hearty, and totally irresistible side dish.

Ingredients Needed

This asparagus risotto is a mouthwatering combo of tender asparagus, creamy arborio rice, zesty lemon, and parmesan. It’s easy to make and perfect for impressing your friends or just treating yourself to some serious yum! Check out the recipe card below for exact measurements.

Fresh Asparagus: The star ingredient, adding a tender and earthy flavor to the risotto.

Vegetable Broth: The flavorful base that cooks the asparagus and infuses the rice with richness. For a different twist, you can use mushroom or chicken broth instead.

Olive Oil: Adds extra moisture and flavor to the dish. If you prefer, you can use butter for a richer flavor.

Shallot: Adds a sweet and onion-like taste.

Garlic: For the perfect savory flavor!

Arborio Rice: The key to achieving that perfect creamy texture. You can also use short-grain rice if you prefer.

Salt and Black Pepper: Season to taste!

Lemon Juice: Adds a zesty and refreshing twist. If you prefer, you can also use dry white wine to add an extra pop of flavor.

Parmesan Cheese: The nutty and salty goodness that ties everything together! I recommend using freshly grated parmesan cheese for the best flavor.

How to Make Asparagus Risotto

Asparagus risotto is a seriously yummy side dish you can easily make in your kitchen. Don’t worry about the fancy name – it’s super simple! With just a few basic ingredients and some stirring, you’ll have a creamy and flavorful asparagus risotto that’ll impress everyone!

Prepare Asparagus: Wash the asparagus, trim the hard stalky ends off. Then cut the rest of the asparagus into 1 inch pieces.

Cook: In a large saucepan, bring the vegetable broth to a boil. Put the prepared asparagus into the boiling broth and cook for 5-8 minutes.

Remove: Remove the asparagus from the pot and place in a bowl, then set aside. Reduce the heat to low and keep the broth at a simmer.

Sauté Shallot: Heat the oil in a large skillet over medium heat, add in the minced shallot and then sauté for 3-4 minutes.

Combine and Cook: To the skillet add the garlic, arborio rice salt, pepper, and lemon juice. Continue to saute everything, stirring occasionally until the rice just begins to brown slightly. This will take about 5-6 minutes.

Add More Broth: Add ½ cup of the simmering broth to the skillet of rice, cook and stir constantly until the liquid is absorbed. This should take about 15- 20 minutes

Repeat: Repeat the process of adding ½ cup of broth to the rice and cooking until the liquid is absorbed twice more, the rice should be mostly tender, with a slight firmness.

Add Asparagus and Cheese: Once the rice is finished cooking, stir in the asparagus and parmesan cheese.

Enjoy: Serve fresh!

These classic Lofthouse Sugar Cookies are soft and puffy cake-like sugar cookies that taste just like the original! Topped with homemade buttercream frosting and rainbow sprinkles, these cookies will bring your right back to your childhood!

I love a good homemade cookie. No matter what the flavor, they are all just so delicious! Some more of my favorite are these Copycat Crumbl Cookies, these delicious Butter Pecan Cookies, and these unique Clothespin Cookies!

Lofthouse Sugar Cookie Recipe

I don’t think there is a better cookie out there than a sugar cookie! They are perfect for any celebration (because you can switch up all of the colors), and they are so delicious! This sugar cookie recipe is based on the Lofthouse Sugar cookies that you may remember being popular in the early 90s.

I have loved these cookies ever since I was little. What sets them apart isn’t their bright and fun colors, but the cookie is a soft and puffy texture. I like to top these off with homemade buttercream frosting, which, in my opinion, makes these even better than the original!

Ingredients in a Lofthouse Sugar Cookie

These ingredients are far from healthy, but they sure are delicious! And the frosting and sprinkles really put these sugar cookies over the top! Check out the recipe card at the bottom of the post for exact measurements.

Sour Cream: A creamy ingredient that makes cookies soft and adds a little tangy taste.

Sugar: This makes cookies sweet and delicious.

Butter: I used unsalted butter in this recipe.

Eggs: The eggs help make cookies soft and chewy.

Vanilla Extract: A splash of vanilla gives cookies a nice flavor and smell.

Almond Extract: This adds a nutty taste to the cookies.

All-Purpose Flour: This main ingredient gives the Lofthouse sugar cookies shape and structure.

Cornstarch: Cornstarch makes cookies soft and tender.

Baking Powder: This helps the cookies rise and become fluffy.

Baking Soda: This also helps cookies rise and become soft.

Salt: Enhances flavors and adds a little balance to the sweetness.

Powdered Sugar: Used for frosting, powdered sugar makes it smooth and sweet.

Whole Milk: Makes the frosting creamy and easy to spread.

Butter: Used in frosting for a rich and delicious taste.

Food Coloring: This is how you make the frosting pink!

Sprinkles: This optional decoration gives the cookies that classic Lofthouse Style Sugar Cookie look.

How to Make Lofthouse Sugar Cookies

These sugar cookies are perfect! The sour cream inside helps to keep them soft. After they are done baking, they still remain soft and puffy in the center and just melt in your mouth with the first bite.

Prep: Preheat oven to 350 degrees Fahrenheit.

Mix Wet Ingredients: In a large bowl or stand mixer, combine sour cream, sugar, butter, eggs, vanilla, and almond extracts. Mix well until incorporated.

Combine Wet and Dry Ingredients: In a medium bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix until combined.

Roll Dough and Bake: You can either roll out the dough ½ inch thick on a lightly floured surface and cut cookies in circular shapes, or you can scoop out the dough with a cookie scoop, roll the dough in a ball in your hand and lightly flatten it into a circular shape. Place on a parchment-lined cookie sheet and bake for 10-12 minutes. They will be very lightly browned around the edges. 

Cool: Transfer to a cooling rack and cool completely before frosting the lofthouse sugar cookies.  

Buttercream Frosting

Cream Butter: Add the butter to a mixer and cream for about 2 minutes. 

Add Powdered Sugar: Slowly add in powdered sugar and beat until smooth.

Beat Until Smooth: Add vanilla and milk and continue to beat until smooth. Add food coloring if desired.

If you’re looking for a knockout dinner that the whole family will love, this crockpot parmesan garlic chicken pasta is the recipe to try. It’s so flavorful and satisfying, everyone will be licking their plates clean! It’s easy, cheesy, and packed with mouthwatering garlic flavor.

For more recipes that are easy and flavorful, try this crockpot Olive Garden chicken pasta, crack chicken, or chicken and gravy!

Parmesan Garlic Chicken Pasta in the Slow Cooker

When I know I have a busy day ahead of me, I always go for a crockpot meal for dinner. It’s so nice to add in all of my ingredients in the beginning of the day, “set it and forget it,” then come home to a hearty and delicious meal! Now, I have too many delicious slow cooker recipes on the blog to count, but this crockpot parmesan garlic chicken pasta is the best addition to the list.

Crockpot parmesan garlic chicken pasta is just so tasty and easy to make. You just throw boneless chicken breasts into the crockpot, pour parmesan garlic sauce on top, then pile on some cream cheese and grated Parmesan. Let it cook low and slow for a few hours until the chicken gets tender and full of flavor. Then shred the chicken, mix it with the sauce, and toss in some cooked pasta. Top it off with fresh parsley and a pinch of red pepper flakes for an extra kick. Trust me, it’s a mouthwatering combo that’ll have you craving more! If any recipe is picky eater approved, it’s this one!

Ingredients You’ll Need

This easy-to-make dish features juicy chicken, velvety Parmesan garlic sauce, and a handful of other delightful ingredients, coming together for a truly mouthwatering meal. Let’s dive into the lineup of ingredients that’ll make this pasta a family favorite! Note: exact measurements are in the recipe card at the end of the post.

Parmesan Garlic Sauce: This sauce is the bomb! It’s a yummy combo of Parmesan cheese and garlicky goodness that amps up the flavor of the chicken and pasta. It will make you want to lick your plate.

Boneless, Skinless Chicken Breasts: Juicy chicken breasts that soak in all that tasty sauce while they cook, making them super tender and delicious. Don’t have chicken breasts? Use chicken thighs instead.

Cream Cheese: This creamy goodness takes the parmesan garlic chicken pasta to the next level, melting perfectly with the sauce and giving it that extra richness.

Grated Parmesan Cheese: Cheesy goodness that brings the whole dish together. Don’t skimp! Also I recommend using freshly grated parmesan cheese if possible, it will melt better and taste better than the prepackaged stuff.

Dry Pasta (Rotini): The pasta is the perfect partner in crime for the chicken and sauce, soaking up all the amazing flavors. I used corkscrew pasta here, but you can use any type of pasta that will hold the sauce. Penne is another great option that I go for!

Parsley and Red Pepper Flakes: These little extras add a pop of color and some freshness. Sprinkle some red pepper flakes if you like it spicy, and parsley for a fancy touch.

How to Make Crockpot Parmesan Garlic Chicken Pasta

It’s SO simple. Whisk up your homemade parmesan garlic sauce, toss all of the ingredients in your crockpot, and then let it do its thing while you go about your day! Cooking low and slow is the way to go. You get tender, juicy chicken every time!

Prepare Crockpot: Spray the inside of the crockpot with non-stick cooking spray. 

Add Chicken Breasts: Place the chicken breasts in the bottom of the crockpot.

Cover With Sauce: Then pour the entire bottle of parmesan garlic sauce over the chicken.

Top With Cheese: Add the cream cheese and parmesan cheese on top of the chicken and sauce.

Slow Cook: Cover with the lid and cook on low for 3-4 hours or high for 2-3 hours.

Shred: Shred the chicken before serving and stir it to mix into the sauce.

Cook Pasta: Cook the pasta according to the package instructions. 

Combine: Add the cooked pasta to the crockpot. Stir to combine and garnish with fresh parsley and red pepper flakes. Enjoy!

Cool down this summer with a refreshing virgin mojito! It’s made with fresh lime juice and sparkling water, all sweetened with agave syrup. It’s a delicious citrusy drink that the whole family can enjoy!

Summer heat got you down? Try this Brazilian lemonade, watermelon agua fresca, or pineapple lemonade to cool off with. Each recipe is so refreshing and delicious!

Non-Alcoholic Mojito Recipe

Mojitos are like those cool drinks you get with fresh lime juice, mint leaves, and a bit of sweetener, all mixed with soda or sparkling water and some rum. They’re super refreshing and perfect for hot days or when you just want something light and tasty.

But if you want a drink that’s fun for the whole family, this virgin mojito is the way to go! It’s a mojito without the booze, so everyone can enjoy it, even the kids and those who don’t drink alcohol. You still get that awesome lime and mint flavor, and when you add the sparkling water, it’s all bubbly and fizzy, just like a regular mojito. Plus, you can jazz it up with lime wedges and extra mint leaves to make it look fancy and taste fantastic. So, grab a glass, mix up those ingredients, pop a lime wedge on the rim, and voilà! You’ve got yourself a refreshing beverage that not only tastes good, but looks good too!

Virgin Mojito Ingredients

Bursting with zesty lime, refreshing mint, and fizzy bubbles, this virgin mojito “mocktail” is the perfect drink for the whole family to enjoy on warm days. You can find the exact measurements I used below in the recipe card.

Fresh Lime Juice: Adds a delicious pop of citrus flavor!

Agave or Sweetener of Choice: Sweeten things up just the way you like! Agave or other sweeteners like honey, granulated sugar, Stevia, or simple syrup balance out the sourness of lime juice, making it oh-so-delicious.

Mint Leaves: Fresh and cool, mint leaves give your drink a refreshing twist that’s perfect for beating the heat.

Sparkling Water: To make your virgin mojito bubbly and fun! I used plain sparkling water, but you can also use flavored sparkling water to customize your drink.

Wedged Limes for Garnish : These lime wedges not only look pretty but also add an extra burst of lime flavor to your drink.

Additional Mint Leaves for Garnish: Sprinkle in some extra mint leaves for that lovely green touch and a boost of minty goodness.

How to Make a Virgin Mojito

It’s really simple, and only takes 5 minutes! Because this virgin mojito recipe is so quick and easy, you’ll want to make it all summer! Not to mention, it looks impressive, so break out your nice cups and enjoy a glass with friends and family!

Muddle Ingredients: In a small bowl, muddle together the lime juice, agave, and mint leaves for at least 1 minute.

Pour Over Ice, Add Sparkling Water: Pour the muddled virgin mojito mixture into a glass with ice and then pour the sparkling water over it all.

Garnish and Serve: Mix lightly, place a lime wedge on the glass and enjoy!

Nutty, sweet, and soft, these chocolate chip pistachio cookies are a must-try dessert! They’re super easy to whip up and absolutely irresistible.

Is there anything better than a batch of homemade cookies? Fire up the oven, because here are a few great cookie recipes you’ll have to try next: white chocolate macadamia nut cookies, copycat Crumbl cookies, or orange creamsicle cookies!

Chocolate Chip Pistachio Cookies

Pistachio cookies are a fun twist on regular chocolate chip cookies. They’ve got that classic cookie taste but with a nutty surprise! The recipe mixes finely ground pistachios and chopped salted pistachios, giving the cookies a unique flavor and a pop of color.

Not only do they taste amazing, but they also look pretty cool with those green specks in the golden dough. So, if you’re into trying something a bit different but still want that classic cookie vibe, these pistachio cookies are the way to go! They’re perfect for any occasion or just when you need a tasty snack to treat yourself. Plus, they’re super easy to make so it’s a win-win! Nutty, chocolatey goodness in a snap.

Ingredients in Pistachio Cookies

Get ready to try these amazing pistachio chocolate chip cookies! They’re a delicious twist on classic chocolate chip cookies, and the best part is, you probably have most of the ingredients you need right in your kitchen. Packed with crunchy chopped pistachios and yummy chocolate chips, it’s a perfect mix of nutty and sweet. Note: exact measurements are in the recipe card below.

Shelled Raw Pistachios: Add a delicious nutty flavor and a touch of green color to the cookies.

Unsalted Butter (Softened): The butter makes the cookies rich and moist, giving them that perfect soft texture.

Granulated Sugar: Sweetens the dough and gives the cookies their classic sweetness.

Large Egg (Room Temperature): Binds the ingredients together and adds moisture for a chewy texture.

Vanilla Extract: Adds a delightful vanilla aroma and enhances the overall flavor of the pistachio cookies. I recommend using pure vanilla extract for the best flavor!

Almond Extract: A splash of almond extract provides a lovely nutty undertone to complement the pistachios.

All-Purpose Flour: The main dry ingredient that gives structure to the cookies.

Cornstarch: Makes the cookies tender and contributes to their softness.

Baking Powder and Baking Soda: The leavening agents that help the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the flavors. Just a pinch is all you need!

Salted Pistachios (Roughly Chopped): More pistachios for added crunch and a hint of saltiness.

Chocolate Chips: Brings a delightful touch of chocolatey goodness to the cookies. I used semi-sweet chocolate chips, but milk chocolate, dark chocolate, or even white chocolate will work!

Pistachio Cookie Recipe

Now that you’ve got your ingredients ready, here’s how to whip up a batch of these bad boys! Pistachio cookies are simple to prepare and will be ready in 30 minutes from start to finish.

Preheat Oven, Prepare Pans: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Then set aside.

Pistachio Powder: Add the pistachios to a food processor or blender and pulse until they are finely ground.

Wet Ingredients: Add the butter and sugar to a large bowl. Use a stand mixer or hand mixer to beat them until light and fluffy, about 3-4 minutes. Then add the eggs, extracts, and ground pistachios and mix until combined.

Dry Ingredients: Sift together the flour, cornstarch, baking powder, baking soda, and salt into the wet ingredients. Then mix until just combined.

Add Chocolate Chips and Pistachios: Use a spatula to mix the chopped pistachios and chocolate chips into the dough by hand.

Add to Pan: Use a medium cookie scoop (about 2-2 ½ tablespoons) to scoop the dough onto the prepared baking sheets.

Bake: Bake for 10-11 minutes, until the edges are just starting to brown. Let the cookies cool on the cookie sheet for 3 minutes before transferring to a cooling rack to finish cooling.

S’mores made easy in the air fryer! In just 7 minutes you’ll have the most ooey-gooey air fryer smores, no campfire required! It’s a quick and easy recipe you’ll want to make all summer long.

Is there anything better than s’mores? The combination of milk chocolate and marshmallows is so irresistible! A few more must-try recipes: s’mores dip, s’mores bars, and this fun s’mores charcuterie board!

S’mores in the Air Fryer

As if I didn’t love my air fryer enough, this s’mores recipe is my new obsession. It’s SO easy and takes less than 10 minutes! The best part is, they end up just as perfectly golden brown as if you had roasted them over a fire. (But you don’t run the risk of starting them on fire.)

These air fryer s’mores are also super kid-friendly! My girls love to whip up a batch whenever they get a sweet tooth. I know once you get a bite of these crunchy, gooey s’mores you’ll be just as addicted. So grab your favorite chocolate, some graham crackers, and marshmallows, because this is one treat you don’t want to miss!

Ingredients You’ll Need

Grab your graham cracker squares, melt-in-your-mouth milk chocolate bars, and fluffy marshmallows, because it’s time to create the most quick and easy s’mores in town!

Graham Cracker Squares: These babies form the solid base for your s’mores. They’re all crispy and honey-flavored, the perfect match for the gooey marshmallows and melted chocolate. Want to switch things up? Try cinnamon or chocolate graham crackers for extra yum.

Milk Chocolate Candy Bars (Divided): No s’more is complete without some heavenly chocolate bars. I used milk chocolate, but you can also use white or dark chocolate. Switch it up!

Marshmallows: Let’s be real, these are the star of the show! They turn into gooey perfection when toasted in the air fryer. Vanilla, caramel, or fruity marshmallows are fair game if you’re up for some exciting taste twists.

How to Make S’mores in the Air Fryer

It doesn’t get easier than this. Air fryer s’mores are my new obsession, and I know you’ll love them just as much! Because they’re so easy to whip up, you’ll be able to make them all the time!

Prepare Graham Crackers: Break the graham crackers in half to form 12 crackers.

Add to Air Fryer Basket, Top With Marshmallows: Place 4 graham cracker squares in the bottom of an air fryer basket. Top each one with a marshmallow.

Air Fry: Air fry at 390 degrees Fahrenheit for 3-4 minutes or until the marshmallows are toasted.

Layer With Chocolate: Break the candy bar into equal-sized pieces and place them over the marshmallows, then top with the remaining graham crackers.

Serve: Enjoy immediately.