 Beware...we're rich! Perhaps that's why they're called Payday Bars. 😉
There’s nothing quite like a homemade version of your favorite candy bar, especially when it’s made with love! My mom’s Payday Bars are a staple of her farmer's market offering and quite popular. A delicious blend of salty peanuts and sweet, chewy caramel like topping that made every bite irresistible. Today, I’m sharing her simple yet scrumptious recipe so you can bring a taste of nostalgia into your own kitchen.
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 Few desserts can match the elegance and decadence of a well-made chocolate soufflé. This classic French dessert is known for its rich, airy texture and deep chocolate flavor. Though it may seem intimidating, with the right techniques and a bit of patience, you can achieve soufflé perfection right in your own kitchen.
Who says cookies are just for dessert? If you’re looking for a quick, wholesome, and delicious way to start your day, breakfast cookies are the perfect solution! Packed with fiber, protein, and natural sweetness, these grab-and-go treats are a healthier alternative to sugary cereals or pastries.
Ablaze in glory, Cherries Jubilee is one of those iconic, fancy desserts that is so deceptively simple, as many perfect desserts are...(like my Affogato). Cherries jubilee is simply cherries in a brandy sauce, that happens to be set aflame, but not totally necessary if you aren't a risk taker, to achieve the essence of the golden liquor without the drama. Spoon over cold, quality vanilla ice cream, and it's dessert heaven.
 THAT SUGAR IS STILL SMOKIN' □ I grew up eating the base of creme brûlée, which is a wonderfully rich, creamy custard sans the caramelized top. Custard is Dad's favorite and Mom actually made it for his last birthday...and then we brulee'd it to make the beloved silky & creamy dessert. It's a classic on restaurant menus, but honestly one of the most humble and easy desserts to make with the simplest of ingredients; cream, eggs and sugar. You just need to follow a few simply steps to ensure you have the best brûlée experience.
Vietnamese avocado shake or pudding, known as sinh tố bơ, is a creamy, delicious drink that perfectly balances the rich flavor of avocados with sweetened condensed milk and ice. It's a refreshing treat, especially in warmer weather and I made mine totally dairy free.
 If you haven't seen these TikTok famous Dubai chocolate bars yet, let me get you up to speed. They are super creative, quite delicious and as I have discovered also quite easy to make so a fabulously fun project to make with your friends, kiddos, or grandkids.
This particular version uses luscious pistachio cream and super crunchy, shredded and dried phyllo enrobed in glossy dark chocolate with a dusting of edible gold glitter on the exterior. 
This classic, buttery vanilla cake is so easy to make and something you can have in your hip pocket (the recipe, not the actual cake, lol) to pull out for a special dessert at any given occasion.
Pair it with an iconic chocolately, creamy frosting that is equally simple to make and you have a winner. Literally! I won a ribbon with this cake so stay tuned. 
Silken, chocolatey pie that is so easy to make, uses a handful of simple ingredients, and the filling mixes in one bowl. That's buttermilk pie, a Southern pie referred to as a desperation recipe when people rarely had more than the staples of the day and dessert was a luxury.
You'll be a crowd pleaser with this easy, creamy and delicious icebox pie. Beautiful ruby strawberries and creamy emerald green pistachio butter, all mingled together with a fluffy cream cheese filling and housed in a graham cracker crust. Wait, there's more! It's also dairy free!
I know. I couldn't wait to tell you that part. Yes, totally dairy free, but you can also make it with the regular dairy things if you want. That's what I call an adaptable pie. 
SHE'S A CUTIE PIE □
Imagine a creamy, chocolately fudge like bite that has no dairy, no processed sugar and is one of the best chocolate bites you've ever had. This vegan "fudge" is that bite.
I'm all about anything chocolate, and when my brother's girlfriend, Jenna, told me she had been working on a healthy vegan fudge, I was intrigued.  These cookies are a wonderful twist on coconut macaroons from the prized recipes of my Grandma Dorthy.
They do use coconut like traditional macaroons, but have a surprising crunchy corn cereal bite as well as toasty pecan nuttiness all held together with protein loaded egg whites and caramel like coconut sugar. Super yummy.
This coffee cake is a perfect old school recipe with a unique berry twist. Amazingly moist cake, crumbly buttery topping and a hint of sweet, tart raspberry preserve swirled throughout with a crowning of fresh raspberries on top.
If you've seen the price of snack bars in the store, you'll thank me for this recipe that saves you money, does not require baking, is healthy & delicious and has no fillers, gunk or stabilizers. Plus it's totally adaptable to the things you want to have in your snack bar so my kind of bar can become your kind of bar too. Use what you love in these bars.
 Everyone loves one of those iconic peanut butter cups, but the sugar and all the other ingredients they add have me saying no thanks and looking for a healthier option. Enter my protein loaded almond butter cups.
I use good quality dark chocolate for starters. Store brands like Lilly's no sugar added or Enjoy Life are some great options. 
I absolutely adore chocolate and these creamy, dreamy dark luxurious truffles are so decadent, yet so incredibly easy to make. You can do it!!!!
Perhaps the most soul satisfying, yet ridiculously easy Italian dessert that speaks to the senses. Cold, creamy ice cream with a shot of hot, dark espresso poured over. That's it! Kind of like an adult version of an iconic ice cream float. The Italians knew what they were doing when they came up with this heavenly bite.
Gorgeous photo compliments of my food photographer friend Kimberly @pixelated_palate on Instagram or at https://www.kimberannphotography.com 
Zabaglione (or Sabayon) is a delectable, creamy, marsala essenced dessert sauce that can be made in minutes with just 3 ingredients. It's lucious, velvety and oh so addictive. Perfect over berries, pound cake, crumbled cookies and fruit, Get creative & this all purpose sauce will inspire you in dessert territory.
These are one of the easiest no-bake cookies and remind me so much of the holiday as my mom would make them for my dad. He would plop a couple of these balls of bourbon goodness into his coat pocket when he would go outside on a wintry day to work on the farm. He said they helped keep him warm.
Growing up in the Midwest, puddings were one of my favorite desserts. I preferred them warm, straight off the stove top (Yes, real pudding is other worldly and is actually made in a saucepan & not from a box.)
Rice pudding is so comforting and is one of those desserts that transports me back to childhood. This pud also has roots in other cultures like Mexican and Indian, and actually my current favorite way to make this creamy, oozy pud is with hints of India like cardamom, pistachio and rose. 
We've all seen pumpkin rolls at the stores during the fall. They always start presenting themselves in October and November, but did you know they are very easy to make yourself and so much more delicious when you do so.
A simple cake batter enhanced with pumpkin purée that lends to a very moist cake, spiced up with all those pumpkin pie fall flavors and filled with a sweet cream cheese filling make this a quintessential fall dessert. The perfect slice of this delicious roll that that you serve your family and friends is gorgeous & looks so impressive, yet doesn't require pastry chef skills at all. 
I love all things Italian and I adore simple recipes, so I knew I had to share this delicious cookie recipe with you.
Italian lemon and almond cookies, known as Ricciarelli, have a delectable, almost creamy marzipan like interior with bright notes of lemon and a slightly caramelized powdered sugar exterior. They are divine, have only 4 ingredients, come together in 1 bowl and are gluten free. Need I say more? 
I have been watching those lovely puff pastry freeform tarts all over social media and knew I wanted to try them for myself. They were filled with everything imaginable, both sweet and savory.
When I came home from the grocery store I realized I had purchased phyllo (or Filo) pastry instead of puff pastry, but not to be dissuaded I decided to forge ahead to make the tarts with phyllo pastry and they were fabulous! (It's is not uncommon for me to purchase the wrong thing. In fact it's kind of a joke between Tim & I ;-)
Golden, creamy and cooling dairy free ice cream with the unique fragrant flavor that only saffron and cardamom can bring along with the crunch of pistachios. This is truly an ice cream that deserves its own moment to savor and enjoy and can be made very simply with or without an ice cream maker.
Moist chocolate cake enhanced with coffee that really doesn't give much of a coffee flavor, but seems to make the cocoa even more chocolatey. Top it all off with a fabulously easy chocolate icing that is poured onto the hot cake right out of the oven. Can you imagine it? No wonder this was in my Mom's regular rotation of things to bring to a potluck, church social or family gathering.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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