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I can still remember the very first time I ever had red velvet cake. It seemed almost surreal to me – how could a cake be so beautifully red and rich, and how was it possible that I hadn’t heard of it before? I just had to give it a try – and as soon as I had the first bite, I knew my life would never be the same. It was heaven! All I could think about was how I had been missing out on such a bliss for my whole life. Of course, this happened years ago already – and I’ve been doing my best trying to catch up! I’ve tried so many different red velvet recipes, some with a modern twist, and some a little more traditional. Like this one, for example.

Sometimes, it’s best just to stick to the classic recipe. This Vintage Red Velvet Cake is just about perfect, as far as I can tell. And that Vanilla Buttercream Frosting goes beautifully well with it, too. There’s a reason why this recipe is a classic.

Recipe and photo courtesy of The Red Feedsack

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Quick tip: Make the cake ahead and freeze, then frost when ready to serve.

It’s another great cookie recipe! If you like macadamia nuts or white chocolate, I think you’ll love these White Chocolate Chip Macadamia Nut Cookies. With under 15 minutes of baking time, this recipe yields about 2 dozen, so that’s about 13 cookies you can share with friends and family… of course, you can also hoard them away for your own pleasure.  It’s up to you!

This is such a simple recipe you’ll probably already have most of the ingredients at hand – and you can change things up a little if you’re missing some of them. Of course, you will need cookie sheets for this recipe. Actual baking time is just nine minutes, and though there is some prep, it’s nothing too involved. Just be sure not to over-mix or space the individual pieces of dough too close together, and you’ll have two dozen beautiful and tasty cookies in no time.

Recipe and photo courtesy of Baking With Blondie

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Quick tip: Try using dark chocolate chips instead of white chocolate ones!

This Pumpkin Banana Cake is an exciting blend of summer and fall flavor that tantalizes the palate and works well for all seasons and all occasions.  It bakes in half an hour and is topped with that fabulous, versatile cream cheese frosting. Make it for your family as an easy but tasty home dessert, or save the recipe and use it for your next big event or holiday meal.

I know that I haven’t exactly been at this as long as Paula Deen has, but when I come across a combination of core ingredients that I haven’t seen before, it makes me pause and go “Hmm.”  The quick and low-hassle nature of this recipe made it easier for me to go ahead and take the plunge, and I am really glad that I did.

Mother tended to shy away from pumpkin-based recipes; she just didn’t like the flavor.  I have since come to like a few things with pumpkin, but to be fair, there are all too many recipes out there that call for it to be combined with heavy doses of cinnamon, nutmeg, and other similar spices that just make the flavor far too overpowering for a lot of people. You won’t have to worry about that here.  The stronger flavor of the pumpkin really pairs well with the more subtle flavor of the bananas to give you a delightful cake that is rich in flavor without overwhelming your taste buds.

Recipe and photo courtesy of Cupcake Diaries

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Quick tip: Cut the cake into bite-sized pieces and freeze for a sweet treat when you want one!

Ah, cheesecake… it’s so hard to go wrong with it. So light and airy, yet so sweetly indulgent… Pick the right flavor and you’ll have even the most discerning dessert eater saying, “Mmm, that REALLY hits the spot.”  This recipe from Six Sisters’ Stuff is a fantastic choice for any occasion.

I remember that irresistible Southern banana pudding that Mother used to make when I was little. Take some good pudding mix, throw in some Nilla wafers and Chiquita bananas that were just a little too ripe to eat by themselves (we were good about eating fruit, but we didn’t always eat all of it in time), and voila!  So simple, yet so mmm-mmm-GOOD!  Take that simple deliciousness, multiply it by two or so, and add an ample helping of gourmet sophistication and elegance, and you have this delightful banana cream cheesecake recipe.  It is to die for, trust me.

Original Recipe & Pictures Six Sisters’ Stuff

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Quick Tip: This recipe serves 10.