Apple Cake

Original Date: December 24, 2021 Revised Date: December 20, 2022

Christmas is only a few days away. You probably already have your meal planned, everything carefully thought out for your family and friends to sit around and enjoy. But if you’re like me, dessert might be the second thought and you’re still unsure of what to serve. Look no further because this one is defiantly a crowd pleaser.

Last year my mother in law stayed with us for a few months and we were all able to celebrate the holidays together. She made this beautiful apple cake. This cake was such a delicious delight and a perfect ending for our family’s Christmas Eve dinner. I think this lasted maybe another day before it was totally devoured. It’s so easy to make and you never would guess that it starts with a box cake mix….and there is a lot of love in there as well of course.

This cake is so moist and tender with the taste of apples throughout. The cinnamon sugar adds the perfect touch and a little crunch on the bottom. It’s also amazing with fresh whip cream or vanilla bean ice cream… or why not add both, after all it’s for a celebration. While this cake is the perfect ending to any holiday meal, it also makes a great dessert for anytime.

Here is what you need:

*1 box yellow cake mix; use ingredients listed on the box but instead of water use milk

*1 cup sour cream

*3 red apples; peeled and thinly sliced

*1 cup sugar

*1 tsp. Cinnamon or more to taste

Preheat oven to 350°

Spray a Bundt cake pan with no stick flour baking spray; set aside.

Prepare yellow cake mix according to box directions but add milk instead of the water; mix in the sour cream.

Combine sugar and cinnamon.

Pour some of the cake batter into the bottom of the cake pan. Place some of the apple slices on top then sprinkle with some of the cinnamon sugar mix. Pour another layer of the cake batter on top of the apple mix. Place more apples around on top of the batter then sprinkle with more cinnamon sugar.

Pour on the rest of the cake batter. Top with the rest of the apples and sprinkle with the rest of the cinnamon sugar mix.

Bake for 35 minutes or until a toothpick or cake tester comes out clean.


Like what you see and want more? Like and Subscribe to the blog and you can get all of the updates to more mouthwatering food that wont break your budget.


Biscuit Strawberry Shortcake

One thing I love about summer is getting to enjoy those delectable, juicy strawberries when they are at their delicious peak. It also means it’s strawberry shortcake time. These shortcakes are made from homemade biscuits with macerated strawberries piled on top with a sprinkling of powdered sugar and whipped cream. I know the picture isn’t pretty perfect….we’ll call it a bit rustic…but the taste is simply delightful.

Now that strawberry season and summer is nearing its end, I can still enjoy some of those delicious berries even longer because I have some tucked away in the freezer. If you happen to come across a nice bounty of strawberries it’s not too late to save some as well.

Freezing them is quite easy. Just give them a nice rinse (don’t soak them or it can cause the berries to lose some of their flavor) and dry them off completely. Hull them and place them on a baking sheet with some space between them.

Freeze over night or at least until they are firm. Place them in a freezer bag. They will last up to one year.

So now that you’ve got those wonderful berries, here is how you can make your own Biscuit Strawberry Shortcake even during the colder seasons.

Here’s what you need:

*2 cups strawberries; if you prefer them smaller quarter them

*2 TBS granulated sugar or more to taste + 2TBS if adding to the biscuit recipe

*Your favorite Biscuit recipe; I used my Buttermilk Biscuit recipe.

*Note*you want them with a touch of sweetness add 2 TBS of sugar to the dry ingredients. I sometimes prefer the biscuits for this without the sugar because the macerated strawberries are sweet along with the powdered sugar and whipped cream.

*Powdered sugar

*whipped cream

Place the strawberries in a bowl ( if using frozen strawberries, thaw first) and add the sugar. Mix together and add more sugar if you prefer. Cover.

Place in the refrigerator for 45 minutes are over night.

Prepare the biscuits and cool.

Split the biscuit in half horizontally and top with some of the strawberries with their juices. Sprinkle some the powdered sugar over the strawberries.

Top with whipped cream.

Place the other half of the biscuit gently over the whipped cream and top with more whipped cream.

Spoon some of the strawberry juice over the top if desired.

Serve and Enjoy!

Like what you see and want more? Like and Subscribe to the blog and you can get all of the updates to more mouthwatering food that wont break your budget.

Black Bottom French Vanilla Ice Cream Pie

Original post date: July 7 2020

Revised Date: June 15 2022

I don’t know what the weather is like where you are at, but down here in the South, summer is already here. This week has been in the high 90’s with the heat index of triple digits. *whew* So now that the days are getting warmer, there is nothing better than some cold, flavorful ice cream. But why stop there, how about an ice cream pie. This Black Bottom French Vanilla ice cream pie is rich and satisfying with sweet, cool French vanilla ice cream and an Oreo pie crust that has been smothered in luscious chocolate syrup. But that’s not all, it’s then topped with more chocolate syrup and fluffy whip cream.

My mom used to make this for my birthday when I was a kid and to this day I still get a craving for it. She used white chocolate mousse, but it’s harder to find now so I substituted French vanilla. You can choose what ever flavor you wish as well. There is no baking required and this is something that the whole family can make. The hardest part to this, is waiting for the pie to chill before eating.

Here’s what you need:

*1 chocolate pie crust; I used an OREO pie crust

*chocolate syrup

*French vanilla ice cream

*whip cream

Take out the ice cream about 10 to 15 minutes to soften.

Lay out the chocolate pie crust, pour and spread the chocolate syrup on the bottom of the pie crust; just enough to cover it.

Place in the freezer for about an hour or until chocolate syrup has thickened.

Scoop out some of the vanilla ice cream and place into the pie crust.

spread the ice cream until smooth.

Cover and freeze for 2 hours. Cut and serve with chocolate syrup drizzled over the top and top with whipped cream.


Like what you see and want more? Subscribe to the blog and you can get all of the updates to more mouthwatering food that wont break your budget.

Chocolate Covered Oreos

I know it’s been a long while since I’ve posted anything desertish….August 24 of last year to be exact (Chocolate Pudding Cake) but as I have said before, baking and deserts are not my thing. I love them, but we don’t always get along when it comes to making them. However, these chocolate covered Oreos were easy. I mean, who doesn’t like chocolate and Oreos…both mixing and mingling together? I wanted white and milk chocolate, but my store was out of the white chocolate. I’m not complaining because these made a nice treat. I used candy melts instead of chocolate chips because it is so much easier to melt and it’s easier to work with. Chocolate candy melts are microwavable so there is no standing over a double boiler and the whole process did not take long. One tip that I did learn from a friend who makes a lot of chocolate covered treats, is to add Crisco. Yes, you read right, Crisco. Only a teaspoon or 2, but it really does make it smoother and shinier. Now that I’ve gotten the hang of this, next time I might try some sprinkles or maybe drizzle the white chocolate…. if they have it….over the milk chocolate. Oh the possibilities.

Here’s what you need to make your own chocolate covered Oreos:

*1 package of Oreo cookies any variety; I used the regular Oreos

*1 container of candy melts milk or white chocolate

*1 tsp. Crisco

Place the candy melts in a microwavable safe bowl and microwave on 50% power for 1 minute. Take out the bowl and stir.

I found that stirring it with a silicon or rubber spatula was easier because it really helped scrape down the sides of the bowl.

The chocolate will have just begun to melt; add in the Crisco and stir a little more.

It’s ok if the Crisco is not incorporated with the chocolate. Place the bowl back into the microwave and heat for another 30 seconds.

Repeat this process, microwaving for 30 seconds and stirring until the chocolate is completely melted.

Place an Oreo in the chocolate.
Using a fork, completely cover the Oreo with the chocolate.

Lift the Oreo out of the chocolate with the fork and gently tap the sides of the bowl to remove the excess chocolate.

I admit I lost the first Oreo to the chocolate sea….it split apart and was later found at the bottom of the bowl. Yes, it was eaten but it was all for the greater good.

Place the chocolate covered Oreo on wax or parchment paper.

If the chocolate starts to harden while dipping, place it back into the microwave and heat for 15 minutes and stir.

If adding sprinkles or chocolate drizzle, add to each Oreo then let them completely dry, Mine took about 45 to an hour.

These can be stored in an air tight container for up to 2 weeks.


Chocolate Pudding Cake

I made this for a dessert challenge, and I’m so glad that I did because this turned out to be a really good cake. Those that know me, know I am baking challenged, so the end results made me extremely happy…. not to mention bonus points for not burning anything in the process. I can not take full credit for this recipe, I got it from one of the great blogs that I follow On Sutton Place. This cake is so easy to put together and with only a few ingredients. The chocolate pudding makes the cake so moist and light. The only thing I might add next time, is to mix the chocolate chips into the batter instead of just putting them on top. But either way, this cake was a hit.

Here’s what you need:

*1 box of chocolate cake mix; this is what I used, but you can use any brand you choose.

*5 snack chocolate pudding cups

*2 eggs

*1/3 C. sugar

*1 C. semi sweet or regular chocolate chips

Preheat oven to 350°.

Spray a 9×13 baking dish with no stick spray or Baker’s Joy; set aside.

In a large, mixer proof bowl, pour in the cake mix.

Add the eggs and the chocolate pudding.

With a hand mixer, carefully blend the mixture together.

I say carefully because the cake mix will travel. I start out with the setting on low until everything starts to incorporate, then turn it up to about medium.

Keep mixing until cake mixture is well blended.

Pour the batter into prepared baking dish; the batter will be thick. Spread evenly over the bottom and making sure it touches the sides of the dish.

Sprinkle on the sugar all over the top of the batter.

Then add the chocolate chips on top.

Bake for about 35 minutes.

Not only is this cake great by itself, but it is very tasty in a parfait.

Chocolate Pudding Cake and Vanilla Ice Cream Parfait

In a tall glass pour in a thin layer of chocolate syrup, then add a small piece of the chocolate pudding cake on top of the syrup. On top of the cake add a big scoop of vanilla ice cream, repeat layer one more time ending with the ice cream. Top the ice cream with a sprinkle of chocolate chips.