Chocolate Decadence Cake

December 18, 2017

 This classic chocolate cake recipe was given to me by Lizanne many years ago.  I’ve made it so many times that I should have it memorized!  Easy and can be made ahead, it’s elegant enough for even the most special of occasions!  Serve with homemade whipped cream, yum!
Chocolate Decadence Cake
12 Servings

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/2 cup freshly brewed espresso coffee
1 cup (2 sticks) unsalted butter
1 tablespoon vanilla extract
6 large eggs, separated, room temperature
1 cup firmly packed dark brown sugar
1/2 cup sugar
1/3 cup sifted all purpose flour
powdered sugar

Position rack in center of oven and preheat to 350 degrees.  Butter 10-inch diameter springform and with 2 inch high sides.  Melt both chocolates with coffee and butter in heavy medium saucepan over medium-low heat, stirring until smooth.  Pour into large bowl.  Cool.  Mix in vanilla extract.

Using electric mixer, beat yolks with both sugars in medium bowl until slowly dissolving ribbon forms when beaters are lifted.  Fold yolk mixture into chocolate mixture.  Fold in flour.

Using electric mixer fitted with clean. dry beaters, beat whites in another large bowl until almost stiff.  Fold 1/4 of whites into chocolate mixture to lighten.  Gently fold in remaining whites.  Gently pour batter into prepared pan.  Bake until toothpick inserted in center comes out with moist crumbs still attached, about 45 minutes.  Transfer to rack and cool (cake will fall.)
(Can be prepared 1 day ahead.  Cover cake in pan with plastic wrap and let stand at room temperature)

Run small knife around cake pan sides to loosen if necessary.  Release pan sides from cake.  Invert cake onto plate.  Place stencil or doily atop cake.  Sift powdered sugar over.  Remove stencil from cake and serve.


Source: Your Site ‹ Recipes My Kids Ask For —


Robbi’s M&M Cookies

October 9, 2017

Elle & Luke whipped up a batch of these yummy treats.   Both kiddos were good at placing the M&M’s on top of the cookie, when they weren’t eating the M&M’s…or was that Mimi?!


Source: Robbi’s M&Ms(R) Cookies – Printer Friendly –

I love rhubarb!  Doesn’t everyone?!  This gluten-free recipe has been my “go to” dessert this past summer.  I prepared it with fresh rhubarb just as directed but also tried it with frozen rhubarb.  Both ways were delicious!

PS  I found frozen rhubarb and gluten-free ginger cookies at Sprouts.

Source: Strawberry, Rhubarb, and Ginger Crisp Recipe |


Fresh Fruit Tart Recipe

July 28, 2013

Need a dessert that’s yummy but easy to make?  This fresh fruit tart looks and tastes “fancy” but it truly is easy.  I made this recipe twice in the past week and I only wish that I had taken a photo.  Next time!

Fresh Fruit Tart Recipe : Paula Deen : Recipes : Food Network.


Strawberry Scones

July 17, 2013

A friend at church recently asked for the recipe to these fabulous scones.  Easy to make and even enticing enough for Blake to indulge in, give this recipe a try!  They will become a regular on your breakfast/brunch menu.


Confessions of a Tart: Strawberry Scones.


I like to divide the dough in half and make smaller scones.  Also, I frost them with a lemon glaze…

1 cup powered sugar

1/2 tbsp melted butter

1/2 tbsp milk (I have skipped this!)

fresh lemon juice-enough to get the consistency that you want


Rhubarb Shortcakes

April 17, 2013

Who likes rhubarb?  I do!  I do!  This recipe was easy to make with a do-ahead option which I love.  I made it last week for friends and all I had to do that night was whip the cream.  Rhubarb doesn’t seem to be in season for very long so try to make it when you see it in the produce department.  Typically that will be mid-to-late spring (April/May).

Rhubarb Shortcakes Recipe at


This family favorite, celebration cookie has stood the test of time.  I originally found it in my Betty Crocker’s Cookie Book that I received as a bridal shower gift over 35 years ago!  Over the years it has become the “Cross Cookie” recipe after all of the baptisms, first Communions and confirmations that they been baked for.  They have also been been made into hearts for engagements, numbers for graduations and assorted Christmas and holiday shapes.  The key to success is do not roll the dough too thin, thicker is better.  Also, do not over cook them.  It may take a couple of tries to get them just the way you like but the effort is worthwhile.  I always use butter, not margarine. in the cookies and the frosting.  My favorite frosting is printed on the box of the C & H powdered sugar.  I don’t recommend canned frosting.  You’ve gone through the effort to make the cookies, finish them up with this simple but creamy and delicious homemade buttercream frosting!

Sugar Cookies Recipe from Betty Crocker.

Buttercream Frosting | C&H Sugar.