I love a good buttercream, but most of the recipes out there seem to be lacking that little extra 'something'. I have found that by adding a little espresso powder, you can really bring out a whole new depth of chocolate flavor that takes this frosting to whole new level.

Espresso powder can be found in the coffee section of your local supermarket, Cafe Bustelo is the easiest-to-find brand, and comes in a bright yellow and red can.

What you need:
1 1/2 cups butter (3 sticks), softened
1 cup unsweetened cocoa
5 cups confectioner’s sugar
1/2 cup whole milk
2 teaspoons vanilla extract
1/2 teaspoon espresso powder

How to make it:
1. In a large bowl, cream together the butter and cocoa powder. You can use a hand mixer or stand mixer for this.

2. Start adding in the sugar and milk by adding 1 cup of sugar, then 1 tablespoon of milk. Mix together on high for one minute before adding another cup of sugar and tablespoon of milk. Repeat until all sugar and milk have been mixed in.

3. Mix in espresso powder and vanilla extract.

4. Depending on the temperature of your home, this frosting may need just a little tweaking to get perfect. If it is a little too dry, add milk, a tablespoon at a time, until it is the consistency you like. If it is too wet, add more confectioner's sugar, a tablespoon at a time, until it is the consistency you want.

Nothing is better than a light, creamy, airy lemon souffle on a summer's day, except when it's baked right inside the lemon! These individual souffles are so much fun to make, and look beautiful when served beside a pitcher of lemonade. Large lemons are the key here, so be sure to use the biggest ones you can find.

What you need:
8 large lemons
3 eggs, separated, with yolks in one bowl and whites in another
½ cup sugar, divided
2 tablespoons all-purpose flour
a little confectioners’ sugar for dusting

How to make it:
1. Preheat oven to 350 degrees. Line a baking dish with parchment paper.

2. Slice the stem ends off of the lemon, just enough so they can sit upright and not topple over.

3. Cut roughly 1/3 of the top of the lemon off.

4. Use a knife to cut out most of the pulp, then use a small spoon or melon baller to remove the rest of the flesh from the inside of the lemon. Keep the insides on the lemons in a small bowl. You'll need the juice later.

5. Stand the lemons upright in the baking dish.

6. In a heat-safe bowl (such as Pyrex), combine the egg yolks, 1/4 cup of sugar, 1/4 cup of the reserved lemon juice, and flour. Using a whisk, whisk together. Place the bowl over a pot of simmering water, and whisk until it is the consistency of pudding. This can take anywhere from 6 to 8 minutes.

7. Remove from the heat and beat with an electric mixer until cool, roughly 8 to 10 minutes. Set aside.

8. In a medium-sized bowl, combine the egg whites with 1/4 cup of sugar. Beat with an electric mixer on low until frothy. Increase the speed of the mixer, and beat the meringue until it is smooth, shiny, and holds soft peaks. This should take about 3 minutes.

9. Gently whisk 1/3 of the meringue into the cooled yolk mixture until combined, then gently stir in the rest of the meringue.

10. Using a small spoon, fill the lemon shells with the mixture until it is just below the rim.

11. Bake for 14 to 17 minutes, until the souffle has risen about 1 inch above the edges of the lemon shells and the top is golden.

12. Sprinkle with confectioner's sugar and serve immediately.

Isn't this dessert just beautiful?! It looks like it would be time-consuming to make, but it is so easy to throw together that you'll make it over and over again. This is the perfect dessert for a 4th of July celebration, and is completely no bake so you don't even have to heat up your oven.

This dessert features layers of graham crackers and pudding. Once it has set in the refrigerator overnight (or even just a few hours), the pudding soaks into the crackers and gives it a cake-like consistency.

I made this cake 100% from scratch, but if you're short on time or need to make a lot for a party, use the substitutions I have listed.

What you need:
1 box of graham crackers (It's easy to make your own. Recipe is HERE.)
8 ounces cream cheese, softened to room temperature
2 (3.4 oz) packages of instant vanilla pudding (2 1/2 cups of homemade vanilla pudding is best)
2 1/2 cups cold milk
12 ounces Cool Whip (freshly whipped, homemade whipped cream is best)
3 cups fresh strawberries, sliced
1 1/2 cups fresh blueberries
3 ounces white chocolate chips

How to make it:
1. In a large bowl, beat the cream cheese and pudding mixes together until blended.

2. Beat in milk, a little at a time.

3. Stir in Cool Whip, reserving roughly 1/2 cup.

4. Spread 1/2 cup Cool Whip in a 9x13 baking dish to evenly coat the bottom.

5. Lay a single layer of graham crackers on the bottom of the dish.

6. Spread a layer of the pudding mixture over the graham crackers, then add a layer of the berries.

7. Repeat the pudding/graham cracker/berry layers 2 more times, making sure to arrange the berries nicely on the top layer.

8. Refrigerate for 4 hours, or overnight.

9. Before serving, melt the white chocolate and drizzle over the dish.