Chocolate Cobbler

My Hubs told me about this killer chocolate dessert he had at an event and he said that I had to try to make it and that they called it chocolate cobbler. Okay then, if it is a dessert I am on a mission to try it, especially if Sug’s wants it. I searched all over for a Chocolate Cobbler Recipe and decided on…

To see the recipe visit our new FOOD RECIPE BLOG at


Baked Custard

Baked Custard, a creamy and smooth dessert, great served with fresh berries.

Baked Custard

1 1/2 cups milk
1/2 cup heavy cream
2 large eggs
1/3 cup sugar
1/4 tsp salt
1/2 tsp vanilla
1/2 tsp almond extract


  1. Preheat oven to 350F. Lightly grease a glass 1 1/2 quart baking dish.
  2. Place milk, eggs, sugar and salt in a medium bowl and whisk until frothy; about one minute.  Pour into the baking dish; sprinkle with cinnamon and nutmeg.
  3. Place the baking dish in a baking pan (like a 9 x 13 inch pan) that will accommodate the baking dish easily and pour hot water into the pan so that it covers about an inch up the sides of the baking dish.
  4. Place on middle rack and bake in the preheated 350F oven for about 45 minutes.  A toothpick inserted in the center should come out clean. Cool on a wire rack. Can be served warm or chilled. Top with fresh berries.

This dessert is quick to prepare and simple, you just get it into the oven for a nice, creamy dessert. I really enjoy eating custard slightly warm and served with fresh berries. To me it is a nice little dessert treat. This custard is slightly sweet with a hint of vanilla flavor. I personally prefer creme brulee but since I don’t have a torch I like this baked custard as a wonderfully delicious alternative.


Brownie Shortcake with Berries

This is a quick and simple dessert, topped with fresh strawberries and blueberries.

Brownie Shortcake with Berries

1 (19.5 ounce) package brownie mix
1 (16 ounce) container sour cream
1 Tbsp powdered sugar
1 tsp vanilla
3 cups cut strawberries and blueberries, mixed, not each, 1 1/2 cups of each

Whipped Cream
1/2 cup heavy cream
1/2 tsp vanilla extract
2 tsp powdered sugar


  1. Preheat oven to 350F. Prepare brownie batter as directed on package; stir in 1/2 cup of sour cream. Spoon into greased and floured 9 inch round cake pan.
  2. Bake 45 minutes; cool 10 minutes. Remove from pan to wire rack, cool completely.
  3. Make your whipped cream by adding the heavy cream to a mixing bowl, whip the cream until stiff peaks are about to form, then add the vanilla and sugar until peaks form. Make sure to not over-beat because the cream may become butter like or lumpy.
  4. Add remaining sour cream, sugar and vanilla to the whipped cream, stir to combine. Cut brownie horizontally in half. Place bottom half on plate; spread with half of the whipped cream mixture. Cover with top of the brownie, spread remaining whipped cream mixture and top with the mixed berries. Store in the refrigerator.

This is a wonderful dessert and nice alternative to the traditional shortcake dessert. The chocolate brownie pairs so nicely with the fresh fruit. I made and brought this over to a friends house for dinner and they loved it, I got rave reviews. This is a simple and quick dessert, I used the brownie mix for convenience, but you could also use your favorite brownie recipe as a substitute. Enjoy!


Carrot Cake Balls

Carrot Cake Balls, A Super Simple, Truffle like Dessert!

Carrot Cake Balls

1 (18.25 ounce) box of carrot cake mix (eggs, oil and water whatever amount required for cake mix)
1 (16 ounce) tub cream cheese frosting
1 (20 ounce) package of white almond bark coating


  1. Prepare and bake the cake mix according to package instructions.  While warm, crumble the cake into a bowl with an electric mixer or your hands (this is fun for kids) to a fine texture.  Mix in frosting to make a paste, using a 3/4 to a full tub of frosting, according to taste.
  2. Using your hands, a melon baller or a 1 inch scooper, form the mixture into approximately 1 1/2 inch balls.  Place the balls on wax paper; freeze at least 6 hours.
  3. In a double boiler, begin melting the white almond bark, stirring constantly. I did this as I needed it, I did not do the whole package at once.  You should be melting the almond bark at a pretty low heat.  If you start getting it too hot, it will begin seizing on you.  If this happens, add a little vegetable oil and work out the lumps. If desired, stir in oil based coloring drop by drop until you achieve the desired color.
  4. Working in small batches, remove the balls from the freezer and using toothpicks or forks or a dipping tool begin by ladling the warm almond bark over the carrot cake balls with a spoon, Place balls on wax paper to harden. I used a small knife or fork to push the cake ball from the dipping tool to the wax paper. Repeat this until all of the cake balls have been coated. Put these in the fridge to firm up the almond bark.
    Trim off any excess chocolate at the base of the balls if you want. These should be stored in an air-tight container in either the fridge or freezer.

Okay mom PLEASE don’t freak out that this recipe is using a box cake mix and a tub of frosting…I so know you are floored as you read this recipe. You see readers my mom can’t stand box cake mix or for sure can’t stand a tub of frosting from the store, but I needed something cheap and simple. I was bringing these to a get together and I was making other things as well and didn’t feel like fooling with making everything from scratch. These Carrot Cake Balls are very rich and decadent.

I have made these cake balls before with many different flavors and they are so good with every flavor I have tried. Years ago at another get together someone made cake balls and I had never heard of them, I just needed to know the recipe and when I was amazed at how simple they were, I have been trying concoctions for them ever since. So have fun with these and experiment, also let the kids have fun with these, they love crumbling the cake and since I roll the balls by hand, they really enjoy helping with that as well.


Apple Tart

Quick, Easy and Yummy Apple Tart.

Apple Tart

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 Gala apples, cored, sliced very thinly, But Not peeled
1/2 Tbsp lemon juice, preferably fresh squeezed
1/2 cup brown sugar
1/8 tsp salt


  1. Allow the puff pastry rectangle to thaw on the counter for about twenty minutes, then carefully unfold it. Preheat oven to 415F.
  2. Cut the puff pastry sheet in half and place puff pastry rectangles onto a baking sheet that has been greased. Don’t let it get too soft and mushy; place it in the freezer for a couple of minutes if it needs it.
  3. Place your cored and thinly sliced apples into a bowl and add the lemon juice to the apples and toss until coated.
  4. Add the brown sugar and salt to the apples. Gently stir to combine, Allow to sit for a few minutes.
  5. Arrange apple slices on the pastry rectangles, overlapping as you go. Bake in preheated 415F oven for 18 to 20 minutes, or until pastry is puffed and golden brown. Keep an eye on the apple tarts toward the end of the cooking time. You really do need to bake the tarts long enough for the pastry to sufficiently puff, and sometimes it doesn’t finish puffing until the very end.
  6. Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.

I got this recipe from The Pioneer Woman. This is really a simple but impressive dessert, it will look like you put a lot of time into these apple tarts. By using the pre-made puff pastry it saves a lot of time and this can easily be a wonderful weeknight dessert, I just love using frozen puff pastry=}


Pear Pie

Not sure where this recipe originally came from.  A friend of my mothers gave it to me and both have passed away.  It is one of the best fruit pies you will ever try.  Warm with some vanilla ice-cream or fresh whip cream.. but I don’t need to tell you that.

6 firm medium pears,  cored and sliced about 1/4 ” thick
1/2 cup sugar
3  Tablespoons cornstarch
3  Tablespoons lemon juice
1 tsp grated lemon peel
1 10-inch unbaked pie shell

1/2 cup flour
1/2 cup sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp mace
1/3 cup butter

Preheat oven to 400F degrees

Combine pears, sugar, cornstarch, lemon juice and lemon peel gently but thoroughly, being careful not to break pears.  Spoon into pie shell. (preferably in some orderly fashion).

Combine flour, sugar and spices in small bowl.  Cut in butter with pastry cutter.  Sprinkle evenly over top of pie.  Bake for 45 minutes.  Serve warm with whipped cream, ice-cream or just plain.


Apple Bread Pudding

This recipe is one I did when I was a pastry chef for an unique and innovative restaurant here in Naples.  Even though bread pudding  is a very simple dessert, people loved it and ordered it all the time.  This one has apples in it that give it a little extra something. Its like “comfort food”.  Easy to make, not too many ingredients, and so so good!!    I make a little more custard so there is always a layer at the bottom–which you can see if you can manage to let it cool before eating it—-very hard to do!!!

The bread pudding has to soak–depending on how dry the stale bread is–I found the longer the better—even overnight is OK.   So there is no point in heating the oven until you are ready to bake it.
This recipe is for a small casserole dish–serves 4.  It can easily be doubled.

3 cups diced stale bread (crusty bread like a french baguette works best)
4 eggs
2 full cups half & half
1/4 cup sugar plus 1 Tablespoon
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla
1/2 large crispy apple peeled and cubed
1/4 cup raisins

Place bread, apples and raisins in small casserole and mix them up.
In a medium bowl place eggs, half & half, vanilla, sugar and spices.  Whisk together until well blended.  Pour wet ingredients over the bread and make sure all the dry ingredients are well covered.  Cover dish with plastic wrap and place in fridge for several hours or until bread is no longer hard.
When ready to bake, heat oven temp to 350F degrees.

Bake for 45 to 50 minutes or until the custard is no longer runny.  The time may vary depending on your oven.  The pudding will rise and get golden brown.
It goes without saying, this can also be eaten for breakfast or anytime of the day.  A nice vanilla rum sauce over top can make it a little more fancy but it is good all by itself.