This quick recipe combines the moistness and sweetness of banana bread with little hints of tartness from blueberries. The combo muffins are great for breakfast or a snack.

We made our version with a combination of fresh and frozen berries, adding frozen berries to the top just before baking for a little cuteness. We also use fat-free yogurt, which makes the muffins lower in calories, but perhaps not quite as moist as with full-fat yogurt. We didn't miss the extra fat on the first day, but we think that using a higher-fat yogurt would extend the shelf life of these little treats.

We used our mixer and SideSwipe for this recipe (as always). It makes mashing the bananas and creaming everything together a breeze. Just remember with a quick bread like this to use slower mixer speeds and to mix only until ingredients are combined. Otherwise you'll end up with a tougher textured end result.

Fold your blueberries by hand. They're too fragile for the mixer!

​Makes 24 standard size muffins or 48 mini-muffins. Best within a day or so of baking.
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This is a great topping for Irish coffee, hot chocolate or a chocolate dessert. Super simple to make in your stand mixer with SideSwipe or a whisk attachment. Watch the video to see how easily it comes together!

Pour ingredients into the chilled bowl of your mixer. Beat on medium speed until soft peaks form. Serve immediately. Keep any leftovers refrigerated until ready to use. May lose some volume as it sits.

In our minds, this is the perfect treat for celebrating St, Patrick's day - or any day!  This creamy cheesecake with the flavor of Irish cream liqueur (like Bailey's) pairs perfectly with the chocolate-filled chocolate sandwich cookie (Oreo) crust and a dark chocolate ganache.

Our recipe, based on one we found on Delish!, is for a 6-inch cheesecake. But you can double it to make a standard, 8-9-inch cake for a larger crowd...Or so you can have leftovers to eat during the rest of the week! Cooking time for the full-size cheesecake will be about 1 hour 20 minutes to 1 hour 30 minutes.

Our mini cheesecake serves 4 to 6 people and keeps well in the refrigerator 

FOR THE CRUST

• 2 Tablespoons butter, melted, plus more for pan
• 13 Oreo cookies with chocolate filling, 
• pinch of kosher salt
• ​6-inch springform pan

FOR THE CHEESECAKE

• 2 8-ounce bars cream cheese, softened
• 3/4 cup sugar
• 2 Tablespoons cornstarch
• 2 large eggs, room temperature
• 1/3 cup Irish Cream liqueur, like Bailey's (we used Kirkland from Costco)
• 1/2 teaspoon pure vanilla extract

FOR THE GANACHE

• 1/3 c. heavy cream
• 4 ounces dark chocolate, chopped

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This dense, single-layer cake is perfect for St Patrick's Day, but you may find yourself using this recipe when you want some simple chocolate cake. We're frosting it with a cream cheese frosting, but you might also like to top it with an Irish Cream Frosting (Bailey's or similar) or some Irish Creme Whipped Cream.

You don't need your mixer for this cake recipe, by Nigella Lawson. We made ours in a 6-inch springform pan and baked for 35 minutes. We had a little sinkage in the center, but our usual tests for doneness seemed accurate. (Toothpick and finger print bouncing back.) The cake, however, was done perfectly. 

Cake keeps for a several days at room temp and can be frozen. Refrigerate if you top with cream cheese or Irish Cream frosting. It you choose to use whipped cream, add that to individual slices just before serving! Serves 4-6.
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