A light vanilla cake is baked in a pie crust, with a fudgy chocolate layer that sinks from the top to settle below the cake as it bakes. It’s a curious kind of dessert, for sure, but with charming simplicity.

For the crust:
3 cups all-purpose flour
1 tsp. salt
1/2 cup cold shortening, cubed
1/2 cup cold unsalted butter, cubed
6 to 8 Tbsp. ice water

For the cake layer:
1/2 cup shortening
2 cups sugar
2 large eggs, room temperature
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1 cup whole milk

For the chocolate layer:
1 cup sugar
1/3 cup baking cocoa
1 cup boiling water
1/2 tsp. vanilla extract

This recipe makes two pies, so enjoy one and give one to a friend (along with the recipe).

Step 1: Make Your Pastry Dough

In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk. Wrap; refrigerate for at least an hour or up to overnight.
If you like, you can use a premade pie crust to cut down on prep time.

Step 2: Roll It Out

On a lightly floured surface, roll half of the dough to an eighth-inch-thick circle; transfer to a nine-inch deep-dish pie plate. Trim crust to a half-inch beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes.

Step 3: Make Your Cake Batter

Meanwhile, preheat oven to 375°F. In a large bowl, beat shortening and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Divide batter between pie plates.

Step 4: Pour on the Chocolate

For the chocolate layer, in a small bowl, combine sugar and cocoa. Whisk in boiling water and vanilla until sugar is dissolved. Pour over cake layers.

Step 5: Bake It Up!

Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool completely on wire racks.
​
When you pull it from the oven, you’ll see the chocolate layer has “flipped” to the bottom! How fun is that? The result is a fluffy cake with just a hint of sweetness sitting atop a rich, chocolatey layer and a flaky, golden crust. Slice it up and share your own sweet memories.

The divine flavors of this simple Black Forest cake will impress your guests and leave you with many requests for the recipe! 

• 1 can (21 ounces) cherry pie filling
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 1 package devil's food cake mix
• Whipped cream

Preheat oven to 350°. Spoon pie filling into a greased 12-in. cast-iron or ovenproof skillet. In a large bowl, beat cream cheese, sugar, flour and vanilla until blended. Gently beat in eggs. Pour over pie filling. Prepare cake mix according to package directions; spoon over cream cheese layer.
​
Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before inverting onto a serving plate. If needed, spoon cherries from pan over cake. Top with whipped cream.

People from Ohio love buckeye candy! Buckeyes are a delicious combination of peanut butter and chocolate, which is exactly what this cookie is. All you need is a box of cake mix, a few common pantry ingredients, and voila—you have a tasty dessert ready for family and friends in under an hour. You can customize it, too, by substituting other mix-ins for the chocolate chips. They serve it warm with ice cream or whipped cream.


1 package chocolate cake mix (regular size)
2 large eggs, room temperature
1/2 cup canola oil
1 cup semisweet chocolate chips
1 cup creamy peanut butter
1/2 cup confectioners' sugar
Optional: Hot fudge ice cream topping, vanilla ice cream, whipped cream and melted creamy peanut butter


Preheat oven to 350°. In a large bowl, combine cake mix, eggs and oil until blended. Stir in chocolate chips. Press half the dough into a 10-in. cast-iron or other ovenproof skillet. Combine peanut butter and confectioners' sugar; spread over dough in skillet. Press remaining dough between sheets of parchment into a 10-in. circle; place over filling.

Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Serve warm, with optional ingredients as desired.

What could be better than a brownie crust layered with chocolate cheesecake and topped with chocolate ganache? These cheesecake bars will satisfy even the biggest chocolate lovers out there.

Feeling a little decadent tonight? Then give these easy bars a try.

1/4 cup butter, cubed
1/2 cup sugar
3 tablespoons baking cocoa
1/2 teaspoon vanilla extract
1 large egg, room temperature
1/4 cup all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt

CHEESECAKE LAYER:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1-1/2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips, melted and cooled
2 large eggs, lightly beaten

GANACHE:
1-1/2 cups semisweet chocolate chips
1/2 cup heavy whipping cream
1 teaspoon vanilla extract


Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add egg; blend well. Add flour, baking powder and salt; stir just until combined. Spread into a thin layer into prepared pan. Bake until top appears dry, 6-8 minutes.

Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add beaten eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack.

For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove brownies from pan. Cut into bars.

Fall is in the air! Time for the delectable smells of cinnamon and apples wafting from your oven. 

This is a great Saturday project with a loved one that can transcend any other activity for the day.  Just simply sitting around the family table peeling apples can bring the heart of a family together.  

That's because it makes this task easier! And you get some great communication and love interlacing your creation.

8 medium sliced peeled apples
1 lemon, juiced
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup packed brown sugar
3/4 rolled oats
1/4 cup walnuts, chopped, optional
3 tab. cold butter, cubed

Place apples and lemon in a greased 13-in. x 9-in. baking dish. Combine sugar, nutmeg, and cinnamon; sprinkle over the apples. Combine brown sugar, oats, and salt; cut in butter until the mixture resembles coarse crumbs. Sprinkle over apples. Bake at 375° for 50-60 minutes or until apples are tender.

Sometimes you need a little splurge especially if you've converted to the fresh cooking exchange.  Getting rid of all those boxed and frozen wasteland entrees is the first step.

The next step is to produce some homemade treats to satisfy that sweet tooth from time to time.  You can bet they'll hit your palate with more vigor than a stiff-box friend.

This makes a small 8 x 8 side dish that won't break the calorie bank.

1 cup all-purpose flour
1/3 cup packed brown sugar
Dash kosher salt
1/2 cup cold butter, cubed
1/3 cup finely chopped pecans

FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Dash salt
1 large egg, room temperature, lightly beaten

1 can cherry pie filling

Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans.

Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust.

Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.

Spread cherry pie filling over bars. Refrigerate until set, 8 hours or overnight.
Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.

Did you ever have a hankering for one of those mall cookie vendors because their cookies always have that big, moist, delicious taste?  When I say "big" taste, I mean just that.  You just can't seem to duplicate those types of recipes.  

But, have you ever had a cookie that stayed moist and amazingly delicious even though you've left them on the counter by mistake?  Well, if you haven't you're going to be bowled over by this beauty.  

It has both, big taste and definite moistness!  You can leave them out for hours, and they will still taste fresh from the oven.  Best of all, you can substitute margarine for the butter if your on a shoe string budget, and you'll still get the same results.

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
1 cup coarsely chopped walnuts


In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts.

Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight.

To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°.

Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
​

Here's an amazing, yummy recipe taken from a dusty, old southern cookbook.  It's a bit of effort, but heck, with peaches in season, isn't your family worth it?  

Sometimes something so simple, and thrifty can make such a splash at the dinner table especially during the beginnings of sunshine and spring.  

1 1/2 cups water
1/2 cup sugar
1/3 cup light corn syrup or pancake syrup
5 large peaches, peeled, pitted, and cut into slices

TOPPING
cups of sugar
1 cup self rising flour
1/2 tsp. baking powder
1 cup whole milk mixed with 1/2 tsp. lemon extract
2 tab. margarine, melted
1 tsp. ground cinnamon

Set oven to 350.  

In medium pot, mix water, sugar, syrup and bring to boil.  Add beaches and cook for 10 min. over medium heat stirring a couple of times.  Let peaches cool a bit in the pot, off the heat.

Pour the melted butter into a 13 x 9 inch baking pan.  Tip the dish around to cover the bottom well.  Pour the peach concoction into the dish and spread evenly.  

Mix flour, sugar, and baking powder in a bowl.  Whisk in the milk and lemon extract blend until most of the lumps are gone. Pour over peaches in pan.

Sprinkle cinnamon over top.

Bake for about 45 min. until top is golden brown.  Serve warm.