In the past few weeks, I’ve probably topped my baking record for most sweets in a short time period! (Yep, that even includes when we were first married and we probably consumed half of our daily calories from homemade brownies…)

At least I’ve tried new recipes… it’s all for the sake of learning! I’ve even managed to convince Michael to cater to my sweet tooth- he’s baked cookies twice himself!

I really wanted to try a new chocolate chip recipe- not because mine wasn’t good, but I just wanted something “fluffier”. These were delicious and definitely fit the bill!

A few days later, we had friends over. And I couldn’t just let them come over without having a sweet treat, right? So I made these, except that I used half dark chocolate chips and half white chocolate. YUM.

Now, chocolate is great, don’t get me wrong (it might even be the best thing ever), but sometimes you need to break up the monotony. That’s where cinnamon cake comes in!

Admit it. You probably just fainted when you saw that. This was super easy to make… I call it the lazy [wo]man’s cinnamon bun! I did cut the recipe for the glaze in half, and it was plenty. Too much sugar gives me migraines!

I would blame all these sweets on the sudden winter weather we started having at the beginning of March… but today it’s 75 degrees, and I have a chocolate-caramel pie in the refrigerator. Whoops! It is “Pi(e) Day”, after all!

Every single time we pass the cookie aisle in the grocery store, I can't help but eye the Oreos with great envy. Funny thing is, I think I can count the number of times we've actually bought oreos since we got married on just one hand. Yep, you're right- I am so deprived.

You know the old saying… if you don't buy it, then make it! Okay, so I just made that up. But these homemade oreos were easy to make myself and totally delicious!

I got the recipe from here.

I ended up using just one cup of sugar for the cookies (the filling made them plenty sweet). I also had to add a little water to my dough to get it moist enough to ball up. Next time I'll flatten them out a little more, but they weren't bad for a first try!

It's all about the muffins these days. No, seriously, who doesn't love muffins? They taste just about as delicious as a cupcake, but with a little less guilty anguish, so you can eat these puppies for breakfast!

We have classic chocolate-chip.

And "muffins that tast like doughnuts." (Michael LOVES these!)

And of course there's double chocolate-chip, but I don't have a decent picture of those. I'm a muffin-making machine, and darn proud of it.

I hope my dad-in-law is drooling right now…

Summer is just around the corner, which means it's about time to sit outside and sip on some cold lemonade. But what if you just aren't thirsty? You need something cool for your tastebuds to enjoy on a hot day! Luckily, I'm here to help you out.

These delcious Lemon Drop Cupcakes came from the Better Homes & Gardens website. I did do some substituting and they still turned out just as lemony delicious as possible.

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine milk and lemon extract mixture; set aside.

2. Preheat oven to 350 degrees F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and lemon peel; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4. Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Up to 1 hour before serving, generously spread or pipe Lemon Frosting on each cupcake. Place crushed candies on a plate. Roll the edges of the cupcakes in crushed candies to coat. Or top cupcakes with a Glazed Lemon Slice. Makes 20 (2-1/2 inch) cupcakes.

Lemon Frosting: Allow 1/3 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter, 1/3 cup shortening, and 1 teaspoon vanilla with an electric mixer on medium speed for 30 seconds. Slowly add 2 cups powdered sugar, beating well. Add 2 tablespoons lemon juice. Gradually beat in 2 cups additional powdered sugar. Beat in 1 to 2 tablespoons milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes about 2-1/3 cups frosting.

Enjoy!