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Cake1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mixWater, vegetable oil and eggs called for on cake mix box

Ganache Filling and Topping2 packages (8 oz each) semisweet baking chocolate, finely chopped1 1/3 cups whipping cream1/4 cup butter (do not use margarine)2 cups cut-up fresh strawberries

Garnish6 fresh strawberries, cut in half lengthwise through stem1/4 cup white vanilla baking chips1/2 teaspoon vegetable oil

Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth.
Line bottom of 9-inch springform pan with waxed paper. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze about 45 minutes or until firm enough to unmold.
Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over. Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake.
In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Best served the same day.

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Blackberry-Lime Cream Cheese Coffee Cake

1½ cups all purpose flour (188g) plus ¼ cup (31g) extra, for pan
½ teaspoon salt
2½ teaspoons baking powder
¾ cup packed brown sugar
2 tablespoons lime zest
⅓ cup butter, melted (75g)
1 egg
½ cup milk
1 teaspoon vanilla
1 pint blackberries (roughly 2½ cups)
Cream Cheese Layer
1 block 8oz cream cheese, at room temperature
1 egg
2 tablespoons sugar
Crumble Topping
½ cup flour
½ cup brown sugar
½ teaspoon cinnamon
¼ cup butter

Pre-heat oven to 375°F.
Spray a 9-inch round springform pan, then add ¼ cup all purpose flour. Pat the pan to coat with flour. Discard excess flour and set pan aside.
In a large bowl, combine the flour, salt, baking powder, brown sugar and lime zest.
In a microwave-safe dish, melt the butter. Allow to cool 3-5 minutes, then mix in the egg, milk and vanilla. Mix the wet ingredients into the dry ingredients, until completely combined.
Gently fold in the blackberries.
Scrape the batter into the prepared cake pan.
Prepare the Cream Cheese Layer:
In a medium bowl, beat the cream cheese until smooth. Add the egg and sugar, and mix until completely incorporated. Spread the cream cheese layer evenly over the coffee cake.
Prepare the Crumble Topping:
In a medium bowl, mix together the flour, brown sugar and cinnamon.
Cut the butter in using a fork or a pastry tool, until crumbly.
Sprinkle the topping evenly over the cake.
Bake the cake for 35-45 minutes, until a toothpick comes out cleanly. 40 minutes was perfect in my oven.
Allow to cool 15-20 minutes before removing cake from the pan and serving.

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Creamy Coconut and Limoncello Popsicles

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Peanut Butter Oat Snack Cookiesx

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Chocolate Birthday Cake

This cake is the perfect balance between being fudgy, but also light and moist at the same time, if that makes any sense at all. And the frosting is super light and fluffy. I gave the frosting a double dose of chocolate with both cocoa powder and melted semi-sweet chocolate. You can substitute melted dark chocolate if you like.

For the cake:
2 cups (250g) all-purpose flour, plus more for dusting the pans
¾ cup (65g) unsweetened cocoa powder, sifted
1 tablespoon instant espresso powder
¾ teaspoon baking soda
¾ teaspoon salt
1 ¾ cup milk (2% or whole is best)
1 tablespoon vanilla extract
18 tbsp. unsalted butter, softened but still cool (plus more for greasing the pans)
2 cups (370g) sugar
3 large eggs, at room temperature
For the frosting:
6 ounces (170g) good-quality semi-sweet chocolate, chopped (I used Ghirardelli semi-sweet chocolate chips)
2 cups (4 sticks) unsalted butter, at room temperature
2 tablespoons milk
2 teaspoons vanilla extract
pinch of salt
3 cups (360g) powdered sugar
½ cup (42g) unsweetened cocoa powder

Make the cake:
Preheat oven to 350 degrees F with rack in the middle position. Generously butter three 8-inch round cake pans. (I only have 2 pans so I bake 2 layers first and then bake the 3rd layer.) Cut out rounds of parchment paper to fit the bottoms of the pans, place parchment rounds in the pans. Butter the parchment and then dust pans with flour, tapping out the excess.
In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and salt.
Place the milk and vanilla in a liquid measuring cup.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and shiny, about 30 seconds. With the mixer running, slowly add the sugar and beat until the mixture is pale, light, and fluffy, 3 to 5 minutes. Add the eggs 1 at a time, beating for 1 minute after each addition.
With the mixer on low speed, add about a third of the flour mixture, followed by a third of the milk mixture. Mix until barely incorporated and repeat with remaining flour and milk mixtures. Scrape the sides of the bowl and beat on low speed for 15 seconds more.
Divide the batter evenly between the three cake pans, spreading it out into even layers. Bake cakes until a tester comes out clean or with just a few crumbs attached, 23-26 minutes. Let cakes cool in pans on wire racks for 10 minutes.
Run a knife around the edge of each cake and invert pans onto racks; peel off parchment liners. Reinvert the cakes onto additional cooling racks. Cool cakes completely before frosting.
Make the frosting:
In a small bowl, melt the chopped chocolate in the microwave. (Heat 1 minute on high power, stir, and then heat in 15 second intervals, stirring in between, until melted.) Set aside to cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until pale and fluffy, about 6 minutes.
Mix in the melted chocolate, milk, vanilla, and salt and beat until well combined.
With the mixer on low speed, gradually beat in the powdered sugar and cocoa powder and then continue to mix on medium speed until frosting is light and fluffy, about 4 minutes.
Assemble and frost the cake:
Place one of the cake rounds on a cake stand or plate. Spread a layer of frosting on top with a small offset spatula. Carefully place a second cake layer on top. Spread a layer of frosting on top and spread evenly. Set the third cake layer on top. Place a generous sccoop of frosting on top, spreading evenly with a small offset spatula and working your way down the sides until you have an even layer of frosting over the entire cake.
Cake can be stored at room temperature for a few hours; cover and store leftover cake in the refrigerator. Let cake come to room temperature before serving.

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Almond Butter Oat Chocolate Chip Blondies

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Cherry Pie with Almond and Oat Crumble

Sweet juicy cherries plus an almond oat crumble make this pie something special. This Cherry Pie with Almond and Oat Crumble just might become your new favorite pie!
  • For the Crust:
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons granulated sugar
  • ¼ teaspoon salt
  • ½ cup (8 tablespoons) unsalted butter, cut into cubes and chilled
  • 3 tablespoons ice-cold water
  • For the Cherry Filling:
  • 6 cups sweet cherries, pitted and halved
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon almond extract
  • For the Crumble:
  • 1 cup old-fashioned oats
  • ¾ cup white whole wheat flour
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cut into cubes and chilled
  • ½ cup sliced almonds

Make the Crust:
Place flour, sugar, and salt in the bowl of a food processor. Process for a few seconds to combine. Add the chilled butter and pulse 6-8 times, until the largest butter pieces are the size of small peas. Add 3 tablespoons of water and process until the dough just comes together, adding more water a teaspoon at a time if needed. (Alternatively, you can make the dough by hand in a large bowl with a pastry blender or your fingertips.)
Transfer dough to a lightly floured surface (I use a piece of parchment paper) and shape into a round disk. Roll out the dough to a 12-inch round about ⅛-inch thick. Transfer dough to a deep-dish pie plate, by rolling it partway around the rolling pin and then unrolling over the pie dish. Place pie crust in the refrigerator to chill while you make the cherry filling and crumble.
Make the Cherry Filling:
Preheat oven to 375 degrees F.
Place all filling ingredients in a large bowl and stir gently to combine. Set aside while you make the crumble topping.
Make the Crumble:
In a medium bowl, stir together the oats, flour, brown sugar, and salt. Add in the butter pieces and use your fingers to crumble the butter into the oat mixture, until clumps form. Use your fingers to mix in the sliced almonds.
Assemble and Bake the Pie:
Stir the cherry filling to make sure it is well combined. Pour filling into the pie crust, spreading it out evenly. Sprinkle the crumble over the cherries. Bake pie for 25 minutes, cover with a piece of foil, and then bake 25-35 more minutes. Let cool for at least 30 minutes before slicing and serving.

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Chocolate Mousse Cheesecake

Over 100 of the very first recipes on Rock Recipes, with the enormous help of Spouse, were made, written and photographed from that wheelchair. One of the visual memories I carry from that time is of the kitchen door frame. My wheelchair just barely fit through that door and over the months, I gradually wore all the paint off the door frame from so many trips back and forth to the kitchen. I must have tried Lynn’s patience to the limit. I’m demanding enough at the best of times, so having me immobilized was no treat, to be sure!

  • For the Cookie Crumb Crust
  • 1 ½ cups Oreo Cookie Crumbs
  • ⅓ cup melted butter
  • 3 tbsp sugar
  • For the Chocolate Mousse Cheesecake batter
  • 1 ½ pounds cream cheese (three 8 oz blocks/3 cups)
  • 3 squares unsweetened baking chocolate, melted ( In a pinch you can substitute ⅔ cup cocoa)
  • 1 ¼ cups sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 cup whipping cream
  • 2 tbsp powdered sugar
  • For the Ganache Glaze
  • ¼ cup whipping cream
  • ¾ cup semi sweet or dark chocolate chips

For the Cookie Crumb Crust
Line the bottom of a 9 or 10 inch spring form pan with parchment paper. You can grease the bottom of the pan but using parchment paper is the best way to easily release a cheesecake from the bottom of the pan. I just lay a sheet over the bottom of the pan before clicking the side portion of the pan into place and then trim the excess paper.
Mix the crumbs sugar and melted butter well and press the crumbs into a 9 inch spring form pan that has the bottom lined with parchment paper. No need to grease or line the sides. set aside while you make the cheesecake batter.
For the Chocolate Mousse Cheesecake batter
Cream together well, the cream cheese, melted chocolate (or cocoa) and sugar.
Add the eggs, one at a time, beating well after each addition.
Beat in the 2 tsp vanilla extract.
In a separate bowl, whip the whipping cream and powdered sugar to soft peaks and then fold gently into the cheesecake batter.
Pour into prepared springform pan. Bake in a water bath (bain marie) at 300 degrees F for about an hour or until the surface of the cake no longer looks glossy. (60-75 minutes)
Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan. Top with chocolate ganache glaze.
For the Ganache Glaze
In a small saucepan, scald but do not boil ¼ cup whipping cream
Then melt in the chocolate chips on low heat:
Pour over cooled cake and garnish with fresh berries if you like.

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Chocolate Zucchini Cake with Cream Cheese Glaze

Zucchini breads, loves and muffins are pretty prevalent out there now which is great because the grated vegetable can add much appreciated moistness and a little extra nutrition to these baked treats. I wanted to up the ante on zucchini baking with something a little more indulgent and came up with this moist delicious chocolate cake. The cream cheese glaze looks great on this dark chocolate dessert too but not nearly as good as it tastes as a compliment to the tender delicious cake.

  • For the cake
  • 2¼ cups cake flour (regular flour will work well too in a pinch)
  • ½ cup cocoa
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • pinch salt
  • 3/ 4 cup butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 3 large egg
  • 1/ 2 cup milk
  • 2 cups grated zucchini
  • For the Cream Cheese Glaze
  • 4 ounces (1/2 cup) cream cheese
  • 2 cups powdered sugar (icing sugar)
  • 2 tsp vanilla extract
  • a little milk

Grease well and dust with cocoa powder, a standard size bundt pan (or two 8 inch cake pans) Preheat oven to 350 degrees F.
Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside.
Cream together the butter, brown sugar, granulated sugar ans vanilla until fluffy.
Add the eggs, one at a time, beating well after each addition.
Fold in the dry ingredients alternately with the milk.
Always begin and end with the dry ingredients. With the last addition of dry ingredients fold in the grated zucchini.Pour batter into the prepared pan and bake at 350 degrees F for about 40-50 minutes, until a wooden toothpick inserted in the center comes out clean. 8 inch cake pans take about 25-30 minutes.
Cool in the pans for a few minutes before turning the cake out onto a wire rack to cool completely . Top with cream cheese glaze.
To make the Cream Cheese Glaze
Beat ingredients together until smooth. If you think the glaze is too thick, add a teaspoon or two of milk. If it gets too thin, add a little more icing sugar.
Spoon over the cooled bundt cake and let it fall naturally down the sides.
If making this as a layer cake, I recommend using the frosting from our Red Velvet Cake. Notes
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Lemon Glazed Pound Cake

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Almond Spice Cookie Tarts

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The Best Apple Pie is “Just an Apple Pie”

The lesson to be sure, is that some things need no over-complication. There is nothing wrong (and everything right) about “just” an apple pie, so that’s just what I made…but in my preferred style of course.

  • ½ cup very cold butter cut in small cubes
  • ½ cup very cold vegetable shortening cut in small cubes
  • 2½ cups pastry flour (preferable, but all purpose can be used)
  • 2 tbsp brown sugar brown sugar
  • ½ tsp salt
  • ⅓ cup ice water (Use only enough to make a dough form.)
  • 1 tbsp plain white vinegar
  • 1 tsp vanilla extract
  • 1 large egg yolk
  • 1 to 2 tbsp water
  • 3 lbs Granny Smith apples, peeled cored and sliced into thick wedges
  • ¼ cup butter
  • 2 cups apple juice
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 tsp ground cinnamon
  • ½ tsp freshly ground nutmeg
  • 3 tbsp corn starch
  • ¼ cup cold water
  • 1 to 2 tbsp turbinado sugar (optional)

To prepare the pastry
Using a food processor or a pastry cutter, cut cold butter and shortening into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
Pour vanilla and vinegar into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
To make the filling
Melt butter in a large non-stick pan over medium heat. Saute the apples for about 5 minutes until the are fully warmed throughout but not falling apart. Set aside to cool for a few minutes.
Meanwhile, simmer the apple juice over medium-low heat. Continue to simmer until the volume of juice has reduced to 1 cup.
Add the reduced juice to the apples and return to the stove top on medium heat to get the mixture boiling, then add the sugars, cinnamon and nutmeg.
Simmer for only a minute before adding a thickening slurry made from dissolving together the corn starch and water.
Stir continuously as you add the corn starch slurry and continue to simmer stirring constantly for about a minute. Remove from heat and allow to cool to room temperature before using to fill the bottom pie crust.
Roll the first dough round into a 12 inch round and place in the bottom of a 10 inch pie plate. Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge.
Trim dough to edge of plate. Add the cooled apple pie filling.
Roll the remaining dough round into 12 inch square-ish shape and cut that into 8 or 10 equal strips for the lattice crust top.
Place the remaining pastry strips on top of the apple pie filling, interweaving them to form a simple lattice pattern.
Press the ends of the strips into the edge of the bottom crust and trim the excess with a sharp knife.
Brush the edges of the crust and the lattice top with an eggwash made by whisking together the egg yolk and water.
Sprinkle the lattice top with turbinado sugar if desired.
Chill the pie in the fridge for about 20 minutes to a half hour before placing it on a cookie sheet (to catch any drips from the filling) in a preheated 400 degree F oven. Bottom rack is best.
Bake for 20 minutes at that temperature then reduce heat to 350 degrees F and bake for an additional 30- 35 minutes or until the crust is an even golden brown. The filling need not bubble for this pie to be done.
Allow to cool on a wire rack at room temperature for at least a couple of hours before serving.
NOTE: If your lattice crust edges begin to get too brown wrap them with aluminum foil for the last of the baking time.Notes
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