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My key lime ice cream is smooth, tangy, and refreshing! You can have it on its own, sprinkle some graham cracker crumbs on top to turn it into key lime pie ice cream, or press it into a pie crust to make a full-on key lime ice cream pie!

I first had key lime ice cream in Colorado after breaking my elbow from falling off a horse on a trail ride (the saddle had not been tightened and I slid right off the horse along with the saddle). For some reason, key lime ice cream was the only thing that could make me forget about my pain at that time and I had it three days in row. I concluded (as any sane person would) that it had magical powers and that I had better learn to make it.

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Star bread is a stunning alternative to pull-apart bread or monkey bread. While the shape is so impressive, it’s actually quite simple to put together. Star bread is often made at Christmas time because it looks a bit like a snowflake. However, I made mine here in red, white, and blue to make a perfect July 4th dessert!

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Sprinkle cakes are super festive cakes that are decorated with sprinkles either on the outside only or on both the inside and the outside.

Sprinkle cakes are so much fun! And, the best part about them is that you don’t need to be a cake decorating whiz to make them because sprinkles can totally hide a bad frosting job. Cake decorating guru Lia Weber taught me how to make this sprinkle cake that is a perfect July 4th dessert!

You most typically see rainbow sprinkles on sprinkle cakes, but you can use any kind that you love. We went with red, white, and blue for ours!

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When I was a little kid living in Queens, NY, we were members of a beach club. I remember our sandy cabana, a game room with a pool table, and the swimming pool for when you didn’t feel like jumping over tiny waves at the ocean’s edge. I’d like to say that when we needed a drink, we drank raspberry lemonade made with fresh raspberries and lemons which we squeezed at home before heading out. In reality, we popped open sweaty cans of Coke. In retrospect, raspberry lemonade would have been perfection.

Like the drink itself, Megan Porta’s raspberry lemonade cookies belong in my fabricated beach club memory. The cookies would be wrapped up and thrown in a rainbow tote bag waiting in the cabana to be enjoyed after showering off sand from bodies sticky with sunscreen.

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I love historical desserts – especially those with an interesting story or those that I may never have heard of before. So, of course, I was super excited to read Jessie Sheehan’s new cookbook, The Vintage Baker. In its pages, I discovered cottage pudding.

Why had I never come across cottage pudding before? It sure sounded like vanilla cake from the description, so what made it different?

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I prefer cakey brownies to fudgy brownies. I’ve done Facebook polls and I know that makes me as rare as a unicorn. And, I suppose it’s why I’ve never shared my favorite brownie recipe on Cupcake Project.

This cakey brownie recipe is the one that I’ve eaten my whole life. I find its light crumby texture perfect and I don’t mind that it demands an accompanying glass of cool milk.

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I’ve had the combination of chocolate, peanut butter, and banana so many times in smoothies and shakes, but never in frosting. So, I developed a chocolate peanut butter banana frosting recipe! I worried that the banana might throw off the frosting texture. But, it didn’t take too much banana to impart enough banana flavor and the texture was spot on. It’s perfectly pipeable!

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They say that you can’t judge a book by its cover, but don’t you do it anyway? A quick glance at a book cover can usually give you an idea about whether the book is a trashy romance novel, a classic, something the kids will love, or a cookbook that you have to own. Likewise, the vessel that you serve your dessert in will give people a clue about the type and caliber of treat they are in store for.

There is a time and place for brownies in throw-away foil pans and simple cakes in worn metal bakeware. However, I’ve come to love baking in dishes that are as special as the dessert that I’m serving inside. Doing so elevates the entire dessert experience.

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Growing up, we ate a lot of sesame candy – especially during Passover. It came in little sticks (see below).

Sesame candy has a fabulous crunch from all of the sesame seeds, but if you choose, you can also let it sit in your mouth and soften while you suck out all of the sweet honey (or maple). It’s so fun to eat!

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