Category Archives: Desserts

Dutch Oven Baked Apples

Baked Apple

Baked Apple

Recently Mark and I went camping. Only for a weekend, but we had a nice time. Mark bought me a new Lodge Dutch Oven for the quick trip and I just love it. We used this beautiful cast iron oven to prepare our dinner of Kentucky Burgoo and Beer Bread. Then I used it to make baked apples for dessert. Everything turned out awesome… awesome that we are now considering adding a fire ring to our back yard for cookouts. Here’s my recipe for our baked apples.


  • a couple of Honey Crisp Apples
  • a handful of white chocolate chips
  • a handful of milk chocolate chip
  • a handful of shredded coconut
  • 2 TB light brown sugar
  • a couple of dashes of cinnamon

Core your apples. While coring enlarge the tops a bit so that you can stuff the sweet mixture in them. In a zip lock baggy combine the chocolate chips, coconut, brown sugar and cinnamon and shake until well mixed. Stuff this sweet mixture into the cored out area of the apples. Double wrap in foil, place in your Cast Iron Dutch Oven. Cover with the lid and place directly into the fire. Bake there for about 30 minutes. Remove from fire and carefully unwrapped the foil, now enjoy this wonderful campfire dessert.

Lodge Cast Iron Dutch Oven

Lodge Cast Iron
Dutch Oven

oven over the fire

Cooking our dinner
bread on top

Kentucky Burgoo

Kentucky Burgoo

Campfire Coffee

Campfire Coffee


Posted by on September 14, 2013 in Desserts


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Peaches and Cream

Summer Peaches

Summer Peaches

I am in love with summer fresh peaches. So for breakfast why not just slice them up, sprinkle with a bit of white and light brown sugar. Pour sweet cream or milk over it all, stir and enjoy. Just like my Gramma would give me when I was little. Love them!


Posted by on August 21, 2013 in Breakfast, Desserts


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Bisquick Coffee Cake

Bisquick Coffee Cake

Bisquick Coffee Cake

Every time I buy a box of Bisquick I look for this recipe from my youth. It’s never on the box. When did they remove it? Why did they remove it? And shoot, why didn’t I ever write it down. Then I think to Google it and thanks to the internet, I have found it. As with many people, this was the first coffee cake I ever made. I am glad to have it back into my recipe file where it remains a favorite of mine.

Ingredients:   Batter

  • 2 cups Bisquick
  • 2/3 cup milk
  • 1 egg
  • DSC_1486 (2)2 TB sugar

Ingredients:   Topping

  • 1/3 cup Bisquick
  • 1/3 cup light brown sugar
  • 1/2 tsp ground cinnamon
  • 2 TB salted butter

Preheat your oven to 375 and butter a 9 x 9 baking dish.

Mix the batter ingredients together and pour into your baking dish. Using a pastry cutter combine the topping ingredients until it become very crumbly. Spread this over the batter and bake for 25 minutes.

Now that I have this recipe back in my life it’s time to start tweaking it. Hmmm….maybe it calls for some pecans.


Posted by on August 19, 2013 in Breakfast, Desserts


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Skillet Peach Pies

Skillet Peach Pies

Skillet Peach Pies

Summer brings that most fabulous flavors. Fresh summer peaches are just one of my weaknesses. Then pair that with my love of pie crust, well I’ve got to have it all. So I made these individual skillet peach pies for Mark and I. Whoohoo! That’s all I can say….so very, very delicious.

Ingredients: Pie and filling

  • 9″inch double pie crust
  • 1 pound fresh peach slices
  • 1/2 cup light brown sugar, packed
  • 3/4 cinnamon
  • 3/4 pumpkin pie spice
  • 1/2 ground ginger
  • 1 TB cornstarch
  • DSC_1453 (2)1 egg, whisked

Ingredients: Praline topping

  • 4 TB salted butter, softened
  • 1/4 cup light brown sugar
  • 1/2 cup pecans, roughly chopped
  • 1/2 TB corn syrup
  • 1/8 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg

In a large bowl combine the peach slices, brown sugar, cinnamon, pumpkin pie spice, ginger and cornstarch. Set aside at room temperature for at least 20 minutes so that the juices accumulate.

In a small bowl mix the praline topping ingredients with a wooden spoon until evenly combined.

DSC_1456Preheat your oven to 375. If using two 6″ to 7″-inch cast iron skillets place one 9″-inch pie crust in each skillet. If using a single 10″ to 12″-inch cast iron skillet, roll the double crust amount of dough into one large pie crust and place in the skillet. No matter what size skillet you are using the pie crust dough should overhang the skillet by inches. Place a heaping amount of the peach mixture into each skillet. Now place the praline topping on the top of the peach pile and fold the pie crust up over the filling. There will and should be an opening where the crust doesn’t meet in the center.

DSC_1460 (2)Now brush the whisked egg over the pie crust. Place skillets on a baking sheet lined with foil. You’ll need this because juices will boil out of the pies. Bake for about 45 minutes until beautifully golden brown. Let the pies or pie cool for at least 2 hours before eating.



Posted by on August 13, 2013 in Desserts


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Lavender Cookies with Rose Water Icing

Lavender Cookies with Rose Water Icing

Lavender Cookies with
Rose Water Icing

If you’re wanting to experiment baking with Lavender this might be a good recipe to start with. I used my Amish Friend’s Church Cookie recipe as the base, just to be safe. Please remember that freshly picked and dried lavender flower buds are full of perfume oils and strong in flavor. A little really does go along way. My first batch I used 1 tablespoon of these lover flower. The smell was incredible but each and every cookie tasted like soap, Lavender Soap. This batch is far better and has a very delicate flavor.

Ingredients:  makes 3 dozen cookies

  • 1 cup sugar
  • 1/4 cup shortening
  • 1/4 cup butter, unsalted, softened
  • 2 eggs
  • 1/2 cup buttermilk
  • 3/4 tsp Rose Water
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 1/2 cups flour
  • 1/2 tsp dried fresh Lavender buds, minced

DSC_1268Preheat your oven to 350 and line your cookie sheet with parchment paper.

In a large bowl, using an electric mixer, cream together the sugar, shortening and butter. Add the eggs, buttermilk, Rose Water and mix well. Sift together the baking powder, baking soda and flour. Sprinkle the Lavender buds over the mixture then add the flour mixture a 1/2 cup at a time until all of it is thoroughly mixed together.

DSC_1263Drop by rounded tablespoons onto your prepared cookie sheets and bake for 13 to 14 minutes just until the bottom starts to brown. Let them sit for a couple of minutes on the cookie sheet before moving them to a wire rack to cool completely. Once the cookies are fully cooled then they can be iced.

Ingredients for Rose Water Icing:

  • 1 3/4 cups powdered sugar
  • 4 TB shortening
  • 2 TB Rose Water
  • 1 to 2 TB milk

In a small bowl, whisk together all of the above ingredients, except for the last tablespoon of milk. Only add this if you need the icing thinner. I also added a couple drops of food coloring to the icing, just because it was so pretty.

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Posted by on July 20, 2013 in Cookies, Desserts


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Mark’s Lemon Strawberry Poke Cake

Lemon Strawberry Poke Cake

Lemon Strawberry
Poke Cake

I just love it when Mark decides to make dessert. He actually is a great baker, but this time I had to giggle at him. He regularly volunteers at a non-profit organization here in town. Every night different community groups make and deliver dinners for the guest of this organization. Well last week a group of ladies brought in a cake that he just loved. So he’s telling me about it, I get all the ingredients for him and as he starts putting the dessert together I realize he is making a poke cake. The cutest thing is he thought this was a very original recipe. I just hated to tell him that Poke Cakes have been around for many years. Try it you’ll love it.


  • 1 box lemon cake mix
  • 2 cups Strawberry Crush Soda
  • 1 large box of Strawberry Jello
  • Cool Whip
  • fresh strawberries (optional)

Butter the bottom of a 9 x 13 baking dish. Prepare and bake the lemon cake as per the directions on the box. Let the cake cool completely before the next step.

Using the end of a wooden spoon poke several holes in the baked and cooled lemon cake. Whisk the strawberry soda and strawberry jello together until the jello is completely dissolved. Pour this mixture over the cake, cover and chill overnight in the refrigerator. Frost with Cool Whip and decorate with sliced fresh strawberries.

DSC_1172 (2)DSC_1173 (2)DSC_1176 (2)DSC_1177 (2)


Posted by on June 12, 2013 in Desserts


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S’mores Chocolate Bark

S'mores Chocolate Bark

S’mores Chocolate Bark

After making the Easter Chocolate Bark I just had try my hand at making a S’mores Chocolate Bark. So easy and oh so good. Here’s my recipe, give it a try.


  • 1 package of Graham Crackers, whole
  • 1 @12 oz bag of  Nestle’s Chocolate Chips
  • 1 TB shortening
  • 3 cups miniature white marshmallows

Line a cookie sheet or baking pan with parchment paper, then place the graham crackers on the paper.

You’ll need a medium size sauce pan and a large Pyrex bowl that sits well atop of that pan along with a rubber spatula.

Fill the pan with about 2-inches of cold water, or enough to simmer while not touching the Pyrex bowl when placed atop of it. Heat the water over medium heat until the water starts to steam. Place the bowl on top. Combine the shortening and chocolate chips in the bowl and start stirring. Melting the chocolate and shortening will take 5 to 7 minutes or so. (Slow is safe) Stir constantly and remove the bowl when the chocolate chips are almost completely all melted. Place the bowl on top of a towel to absorb any water residue that has gathered on the outside. (If water gets into your chocolate it will be ruined.) Quickly stir in the marshmallows. Spread the chocolate marshmallow mixture evenly over your Graham Crackers and freeze for about 20 minutes. Remove from the freezer and cut into pieces. 


Suggestions: The next time I make these I’ll try crushing one more package of Graham Crackers and sprinkling them over the top of the chocolate mixture before freezing.


Posted by on May 11, 2013 in Desserts


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