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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As Mary Berry used to say on the British baking show, these are "scrummy." Soft but not cakey, they are sweet with hints of tartness and salt. In our view, perfection. We love oatmeal cookies and often try new recipes. This recipe, adapted from one by Julesong on Genius Kitchen, is a keeper.

We used toasted pecans in this recipe - the toasting lends an extra dimension to the flavor. You can use untoasted pecans or another nut if you choose. Or leave them out all together. In fact, you can adapt this recipe to use raisins or regular chocolate if you prefer. Do use regular rolled oats in the recipe. It gives the cookies a looser dough that bakes up chewy, not cakey.

These are easy to make gluten-free as well. Just sub out the all-purpose flour with your favorite GF mix.

Makes about 24 medium or 36 small cookies. Keeps for several days on your counter or a month or so in your freezer (well-wrapped in both cases). Enjoy!

We're not exaggerating when we say this is the best pound cake we've ever eaten. We made half a recipe, as we often do, when trying it out. Instead of a normal bundt, we used a vintage tube pan that we think was originally made for jello. But it worked well. And we got the most tender, buttery pound cake. We couldn't stop  eating it! You'll love it, too.

Here is the original Cook's Country recipe, designed to be baked in a 12-cup bundt pan. You can halve the recipe and make it as a loaf. A half recipe in our jello pan took about 55 minutes to bake. The loaf we made later took about 60 minutes. The original bundt size serves 12-14 and will keep at room temperature several days. We won't tell anyone if you eat it for breakfast.
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Is your cookie press stashed away until the holidays? Pull that baby out and make these adorable, portable and delicious cookies for Valentine's Day, a girl's baby shower or birthday, or any day.

Our classic spritz cookies are flavored with strawberry jam and dipped in 72 percent cacao chocolate for a not-too-sweet adult treat. But you can bump up the sugar content and use milk or semi-sweet chocolate for your little ones. The jam lends a slight pink to the dough. We added a baby pea-size amount of burgundy gel food coloring to get the pink in the photos.

This recipe, adapted from one from Bake, Love, Give makes 4 dozen cookies, depending on how hard you press. We didn't count as we ate a bunch of the "ugly" ones. You'll probably end up with more!

These are a great choice if you want to ship a gift to someone, as they are still tasty after a week if you keep them tightly sealed. To extend their life, you can also store in the fridge for an extra few days or the freezer for up to a month.

1. Heat oven to 375 degrees F (190 degrees C).
2. Line two baking sheets with parchment or silicone liners.
3. In a medium bowl, whisk together flour with salt and baking powder. Set aside.
4. In your stand mixer, fitted with SideSwipe or flat beater: cream together softened butter and sugar on medium speed until well combined and fluffy. 
5. Add egg and vanilla. Mix on medium speed until well incorporated.
6. Add the dry ingredients all at once. Mix on lowest speed until moistened. Then increase mixer speed to medium-low just until combined.
7. Add strawberry jam and optional food color. Mix on low until color is distributed throughout the dough.
8. Load into cookie press fitted with the heart shaped disk.
9. Push dough through the cookie press onto lined cookie sheets. It takes a little practice to master the perfect technique. See NOTE below for tips on using a cookie press.
10. Bake at 375 degrees F (190 degrees C) for 8-10 minutes or until very light brown and set.
11. In a deep, narrow bowl, microwave chocolate/melting wafers in 30 second intervals, stirring until smooth. You can also use a double boiler on your stove, as we did, which we like better for controlling the heat.
12. Dip half of each cookie in melted chocolate and transfer to parchment or wax paper to set.
13. Store in an airtight container for up to one week.

NOTE:  Remember that the cookies will stick to the paper/silicone liner, so you should hold the press vertically, touch the rim to the pan, press quickly and then lift vertically for the best shape. You can place them fairly close together - about 1-2 inches between - as they do not expand very much.