Friday, October 14, 2016


Fudgy brownies with a layer of creamy sweet coconut topped with a smooth chocolate ganache. A delicious rich and decadent dessert.


One 8x8 or 9x9 pan of brownies, baked and cooled (my go-to brownie recipe)

Coconut filling:

  • 6 ounces cream cheese, at room temperature
  • ⅓ cup heavy cream or half and half
  • 3 tablespoons powdered sugar
  • ½ teaspoon pure vanilla extract
  • 3 cups sweetened, shredded coconut

Chocolate ganache:

  • ⅓ cup heavy cream or half and half
  • 1 cup semisweet chocolate chips
  • additional shredded coconut for garnish, optional


Tuesday, October 11, 2016

Eclair Cake

This is so sinfully delicious! This was my second time making it, and I'm glad I did because the first one I made was not that great. My family and I thought the store-bought frosting I put on the first one was way too sweet, as well as way too much. 

Also, I used cheesecake flavored pudding on the first one and we didn't really care for that flavor either. This time I decided to use the vanilla flavor pudding (as per recipe) and make a chocolate ganache for the topping. OMG heaven!! I made it the night before to allow the flavors to set and took it to a potluck at work. 

Everyone was fighting over the leftovers & they all wanted the recipe. I cannot begin to describe how delicious this is for such a simple dessert (took less than 10 minutes to put together). 

I think the ganache is what really made the difference this time. (2/3 cup heavy whipping cream brought just to a boil, then pour over 1 cup semi-sweet chocolate chips...I used Ghirardelli, whisk until smooth and pour over cake. Then allow to refrigerate overnight to set.) You have to try this me, you won't be disappointed!

Get the recipe here >> Eclair Cake @


Oreo Cheesecake Pie

I chose to make these into 12 standard cupcakes using cupcake liners. I found a half a stick of butter worked better for the oreo crust. I doubled the vanilla extract, squeezed fresh lemon juice and added a ½ cup of sour cream to make for a creamier cheesecake.

I filled each 18 cupcakes almost to the top and baked them at 275 degrees, rotating pan halfway through, until set in 25 minutes. I turned off the oven, cracked the oven door and let it sit for about 30 minutes. 

Once the cheesecake cooled I transferred them to the refrigerator for several hours. Probably the hardest part is waiting all those hours until they are chilled. The cheesecake didn’t crack. It’s not too rich, just creamy, smooth and sweet enough. I could see and taste bits and chunks of oreo cookies. 

I topped these off with, “Sturdy Whipped Cream Frosting,” from this site, and decorated with mini oreo cookies for more visual appeal. These were easy to prepare and I gave them to hubs to share with his crew tonight.

Get the recipe here >> Oreo Cheesecake Pie @


Apple Toffee Crunch Cake

I have been making a similar recipe for years called Angel Food Delight. I only make it about 4 hours in advance but it is also just as good made at the last minute. 

I use store bought angel food cake, chocolate fudge sauce, 8 oz. thawed whipped topping, [mix the sauce and whipped topping together in a bowl] and any crunchy candy Plus peanut M&Ms. I put the candy into a baggie and smash it into bits with a jar [spagetti sauce or whatever]. 

In a seperate baggie I add any nuts I have around, usually almonds, and smash those up or use my nut chopper. I split the cake horizontally in 3 layers, frost with topping mix & candy between layers, frost the sides, inside, & top, crumble candy over all. Last crumble chopped nuts over all. I have never failed with this dessert, it's always a Big Hit.

Get the recipe here >> Apple Toffee Crunch Cake  @