And in the blink of an eye, Brecken is three months old today! The older you get, the more quickly time seems to pass, but this has never been more true than in the days since Brecken has arrived. I knew babies change a lot in those early days and weeks, but watching it play out has been truly astounding. Every day is more fun, even though I’m nostalgic for the stages that have already passed. I head back to work on Monday and I’m more than a little mournful about the transition. Call me crazy, but I still miss Brecken when she sleeps, so spending all day apart is going to be rough (on me; I know she’ll be fine!).

Lest I get too emotional on this fine morning, let’s instead talk about something more cheery: these lemon cranberry bars! They’re pretty typical lemon bars—a shortbread crust topped with tangy lemon filling—but these are spiced up with the addition of fresh cranberries cooked to a puree and swirled throughout the batter. Besides brightening the appearance, they add a fun flavor element that only heightens the sweet tang you’re so familiar with. My “swirls” of cranberry were anything but perfect, but these still looked pretty on the serving dish and are a wonderful spring dessert to serve at your next dinner party, book club meeting, or BBQ!

One Year Ago: Feta Asparagus Quiche and Peanut Butter Pudding
Two Years Ago: Chipotle-Roasted Vegetable Layered Salad and Strawberry Cream Cheese Crumble Tart
Three Years Ago: Rainbow Chopped Salad and Lemon Bars
Four Years Ago: Spinach Chicken Pasta Salad with Teriyaki Vinaigrette and Basil Baked Tilapia