Watermelon Pizza


This watermelon pizza is not only lovely to look at, but it is absolutely refreshing and perfectly sweet. Lemon zest and fresh strawberries add beautiful summer colors to this dessert and make it bright and wonderfully light. This easy no-bake dessert can be whipped up in no time and is the best afternoon snack for a hot summer day. Finally a dessert that is satisfying, low-carb, and loaded with fresh fruits! I promise, you are going to want to make this refreshing watermelon pizza. Your kids will love this as an after school snack, and your friends will be impressed and delighted at your next barbecue get together. 

Honestly, this is one of the easiest desserts I have ever made. Slice a watermelon, whip up some whipped cream, and cut up some strawberries. Voila! Easy as pie. And almost tastes like pie with fresh strawberries and whipped cream but has half the calories and takes half the time to make. I don’t know about you, but on hot summer days I really love eating fresh fruit. Which is why this watermelon pizza is a perfect summer dessert option for those of us who have a sweet tooth but also want to look good in our new summer dresses. You definitely do not have to feel guilty after enjoying a few slices.

I have been obsessed with making homemade whipped cream. It is so much fun to make and so delicious. Confession: I ate most of the whipped cream with strawberries before I even took pictures of this recipe! Oh did I mention this whipped cream is loaded with fresh lemon juice and zest?? That’s right friends. Lemon whipped cream. How’s that for a delicious summer treat? This watermelon pizza will not disappoint! In fact, what am I still doing typing…I have 2 pieces left in the fridge (sorry honey, I will make more!)!

Watermelon Pizza with Lemon Whipped Cream
This easy summer dessert is so light and fresh!
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  1. 1 small watermelon
  2. juice of 1/2 lemon
  3. lemon zest
  4. fresh strawberries, sliced
  5. 1/4 c. heavy cream
  6. 1 teaspoon sugar
  1. Add heavy cream, sugar, and lemon juice to a bowl.
  2. Mix on high speed until light and fluffy.
  3. Slice watermelon and cut circle into 4 pieces.
  4. Spread a thin (or thick) layer of whipped cream on top of watermelon slices.
  5. Place sliced strawberries on top of whipped cream.
  6. Add desired amount of lemon zest on top.

Cookie Crust Lemon Bites

Okay, how cute are these guys? They are like little mini pies. Tiny little individual lemon pies-it can’t get much cuter than that! Why are small things always cuter? I kind of have an obsession with tiny thing and with lemon flavored anything. Although these mini lemon pies take a bit of time to make, they are so worth every bite and are sure to impress!

These little lemon dessert bites are filled with zest, sprinkled with powdered sugar, and topped with a delight of fresh whipped cream. Everything is better with whipped cream my friends. They are perfect to take to a BBQ or simply for a summer’s afternoon treat! 

Summer is almost here, which means I get to start baking and cooking with fresh fruits and vegetables! I absolutely love this time of year and all the fresh recipes that come with it. Put away the scarves and pull out the dresses! Open up the windows and let the summer’s breeze enter in! Not only is it time to have fresh flowers on the dinner table every week, it’s also time to make all the lemon inspired desserts. 

I love these little lemon bites. They have a sweet cookie crust and are filled with an easy-to-make lemon filling. Topped with homemade whipped cream, these really can’t get any yummier. 

Cookie Crust Lemon Bites
These lemon bite-size desserts are perfect for a sunny afternoon treat!
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Cookie crust
  1. ¼ teaspoon baking powder
  2. 1 ½ c. flour
  3. 1 stick butter, softened
  4. ½ cup brown sugar
  5. 1 large egg
  1. 2 eggs and 2 egg yolks
  2. ¼ c. whipping cream
  3. juice from 1 large lemon
  4. ¼ c. sugar
  5. lemon zest
  6. dash of vanilla
Whipped Cream
  1. 4 tablespoons powdered sugar
  2. ½ cup whipping cream
  3. dash of vanilla
  1. Preheat oven to 350 degrees. Spray mini muffin tin or grease with butter.
  2. In a large bowl, combine melted butter and sugar. Beat on medium speed until fluffy.
  3. Add egg and mix well.
  4. Add flour and sugar and mix until combined.
  5. Refrigerate dough until chilled.
  6. Divide the dough into 24 small balls and place on muffin tin.
  7. Use your fingers to gently press the dough unto and up the tin.
  1. Combine all the ingredients in large bowl and mix well.
  2. Slowly pour the filling into the cookie cups about 3/4 of the way.
  3. Bake for 10 minutes or until cookie crust is golden and lemon filling is set.
  4. Allow to cool.
Whipped cream
  1. Add the ingredients to a medium bowl, and using an electric mixer, beat on high speed until fluffy.
  2. Spread or pipe desired amount of cream on cooled lemon bites.
  1. Sprinkle cooled cookie cups with powdered sugar for an added sweetness and pretty look!

Apple Spice Cake with a Cinnamon Frosting

This Woodland themed apple spice cake is filled with apple butter, cinnamon, and loads of sweetness! The cinnamon cream cheese frosting is just what this lovely naked cake needs. 

This was my first time ever making a naked cake, and it was so much fun! AND, this cake is probably one of my favorite cake recipes because it’s so yummy and easy to make. It’s so moist, and so beautiful! Naked cakes are the new hottest cakes on the market right now, and I totally understand why! They are honestly so easy to make, and so delicious. I was afraid their wouldn’t be enough frosting to fit my tastebud needs, however, the layers are filled with so much frosting that each bite is perfectly sweet and moist. 

What I love about the naked cake is that it’s so easy and quick to assemble. They usually look fancy and like no beginner baker could make one, but that is far from the truth! You don’t need tons of frosting (which is good because I always run out!), and they don’t have to look perfect! The naked cake is all about that rustic feel.

I was inspired by nature when I made this cake, which is why it’s topped with little forest animals and surrounded by fresh eucalyptus. Cake toppers are gorgeous, but they can often be expensive. I found these adorable animals for a few dollars each at Hobby Lobby! Sometimes when making cakes you can be on a budget, and that’s totally okay! You just need to be creative, maybe don’t get inspiration from Etsy, and hit up your local Hobby Lobby or dollar store. Fresh flowers to decorate naked cakes can also be expensive. I found this eucalyptus for a few dollars a bundle at Trader Joe’s, and it made this cake look extra woodsy and tempting! 

One last note: apple butter. Apple butter in cakes is one of the best ways to sweeten up a cake and add moisture. Whenever I make a cake with apple butter it ALWAYS comes out moist and super flavorful. You can find apple butter at any grocery store near the jellies and honey. 

Apple Spice Cake with Cinnamon Frosting
This apple spice cake is loaded with warm spices and sweet apple butter. It's perfect for a fall dessert or for a springtime baby shower!
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  1. 1 c. whole wheat flour
  2. 1/2 tsp baking soda
  3. 1 tsp baking powder
  4. 1/4 tsp salt
  5. 1 teaspoon cinnamon
  6. 1 teaspoon cloves
  7. 1/2 stick butter, softened
  8. 1/2 c. brown sugar
  9. 1 egg
  10. 1 c. apple butter
  1. 1 package (8 oz) cream cheese, softened
  2. 1 1/2 c. powdered sugar
  3. 1/4 cup butter, softened
  4. 1 teaspoon cinnamon
  5. 1 teaspoon vanilla
  1. Preheat oven to 350 degrees.
  2. Spray 2 cake pans or line with parchment paper.
  3. In a bowl combine the flour, baking soda, baking powder, salt, cinnamon, and cloves. Mix well.
  4. In a larger bowl, combine the softened butter and sugar. Beat using an electric mixer until creamy for about 1 minute.
  5. Add the egg, and beat with the mixer.
  6. Gently add in the apple butter.
  7. Add the flour mixture, mixing by hand until it’s well mixed.
  8. Pour the batter into the pans, using a spatula to evenly spread the mixture in the pan.
  9. Bake for 25 minutes, or until a toothpick or knife inserted in the center comes out clean.
  10. Completely cool cakes.
  1. Beat the butter and cream cheese until fluffy.
  2. Add the powdered sugar and spices. Beat until well combined and fluffy.
  1. Using a cake turntable, gently place one layer of cake in the center.
  2. Add a generous amount of frosting and spread evenly.
  3. Place the next layer on top, and evenly spread frosting on the top.
  4. Using a cake spatula, frost the sides of the cake just enough to add a thin layer to coat the cake.
  5. Press a pastry/cake scraper against the side of the cake vertically.
  6. Spin the turntable so the scraper evenly scrapes off the icing to reveal the cake.

Classic French Napoleon

This classic French napoleon dessert is one of my favorites! Its filled with a creamy vanilla French pastry custard and topped with a sweet glaze and a drizzle of dark chocolate. I love the crispy layers of pastry that come out buttery and golden after you bake them. 

Lately I have become OBSESSED with the Great British Baking Show on Netflix. I mean obsessed. It’s really not healthy. I could watch it for hours upon hours. I aspire to be the next Mary Berry. I mean come on. Even her name is adorable! This show has inspired me to become a better baker. (It also has made me want to move to England. It’s so green there!) They make the most amazing and unique recipes! The contestants also make classic recipes with a twist. On one episode they made different recipes using a homemade puff pastry recipe. I’m not that skilled yet, and this recipe uses frozen puff pastry which is SO easy to work with and really delicious. I will, however, definitely be tackling making my own puff pastry in the future. 

What I love about this recipe it that it has so many layers of flakey puff pastry that gives a nice crispy crunch to every bite. I love puff pastry! Make sure to score it with a fork several times if you make this recipe. Otherwise, your pastry will rise like a soufflé and won’t have the flakey layers that we all love. Since this was my first time making this dessert, I definitely made a lot of mistakes and I learned so much. Right now it looks like there was a tornado of custard and chocolate that swept through my kitchen. But it was totally worth it because I felt like I was a contestant on the Great British Baking Show!

Alright friends, enough talk. Let’s get baking (or on Netflix if you haven’t seen this show!!) 

Classic French Napoleon
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  1. One (17.3 oz) package puff pastry, thawed
Pastry Cream
  1. 1 ¼ cups milk
  2. ½ cup sugar
  3. 3 tablespoons flour
  4. 3 egg yolks
  5. 1 teaspoon vanilla
  6. 1 tablespoon butter
Whipped Cream
  1. 1 c. heavy cream
  2. 1/3 c. sugar
  3. 1 teaspoon vanilla
  1. 2 cups powdered sugar
  2. 1/4 c. water
  3. 1/2 c. dark chocolate chips
Pastry Cream
  1. Heat the milk in a small pot. Stir until comes to a simmer.
  2. In a separate large mixing bowl, add together the sugar and flour. Mix together.
  3. Add the egg yolks to the bowl and mix until a paste forms.
  4. Slowly add the milk into the bowl.
  5. Pour the mixture back into the pot over medium heat and whisk constantly.
  6. Froth should go away and mixture should thicken up. Remove from the heat.
  7. Add 1 teaspoon of vanilla extract.
  8. Add the butter and whisk until it’s all melted.
  9. Cover the custard with plastic wrap and make contact with the custard.
  10. Place in the refrigerator to chill.
For the Whipped Cream
  1. Add all the ingredients to a bowl and mix on high speed until fluffy.
  2. Add this mixture to the cooled pastry cream.
For the pastry
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Lay dough on the baking sheet and cut into three even rectangles. Poke many holes in the pastry with a fork. Lay a piece of parchment paper over the top and place a baking sheet on top of the pastry. Bake for 30 minutes or until golden. Allow to cool completely.
  1. Spread the custard evenly on top of one pastry. Gently press down another pastry atop the custard. Repeat with next layer.
  2. Make a glaze by adding powdered sugar and water until a thick glaze forms.
  3. Spread on top of the final top layer of pastry.
  4. Melt the chocolate and then using a piping bag make lines of chocolate on top of glaze.
  5. Using a toothpick or knife, draw lines in the chocolate to make a design.


Peanut Butter and Jelly Muffins

I love the peanut butter and jelly combination. It’s simple. It’s a classic. It’s delicious. Peanut butter and jelly sandwiches are an American staple, especially for kids. Have you ever met a kid who doesn’t love peanut butter and jelly sandwiches?! I don’t know about you, but I have fond memories of my childhood, eating a pb and j with a glass of cold milk in the afternoon. The perfect fuel for an afternoon playing outside in the sun with my friends.

I’m a nut for history, so I want to share some information I learned about this beloved all time classic. Although bread itself has been around for forever, pre-sliced bread didn’t exist until the early 1900’s when a man named Otto decided to design a machine to slice bread. In 1927 his efforts came to fruition and his device was used in bakeries. As for jelly. Let’s talk about Mr. Welch. We all know Welch’s jelly, but I’m sure many of us didn’t know that he created it in 1918, and the delicious jelly soon became popular during World War I where troops would spread jelly on thin slices of bread. Okay and all you peanut butter lovers. Peanut butter has been around for a long time. However, it didn’t become wildly popular until the late 1800’s. Peanut butter was considered to be a very rich food, making its appearance in tearooms. 

So these three timeless ingredients have been around for a while, but when did they meet and kiss and make a life-changing staple food? In 1901 my friend. 1901 came and life changed forever. The first mention of peanut butter and jelly coming together was first mentioned in the Boston Cooking-School Magazine of Culinary Science and Domestic Economics, written by Julia Davis Chandler: “For variety, some day try making little sandwiches, or bread fingers, of three very thin layers of bread and two of filling, one of peanut paste, whatever brand you prefer, and currant or crab-apple jelly for the other.” Wow! How cool is that?! This lovely combination remained a rich person food, until the Great Depression when many families ate this as a staple for it provided protein and was very filling and very cheap.

In World War II, peanut butter and jelly sandwiches became a huge staple. When soldiers returned home from war, the sale of peanut butter and jelly skyrocketed! It became an instant hit for children and families. Everyone loved the taste and the cost. No surprise there! This classic recipe is still a favorite in America. 

Okay I’m sorry for my history rant. I just find these things so interesting! Well now you know the history of the pb & j, and now you should go make these AMAZING peanut butter and jelly muffins. You got all the classic tastes in an easy, one-bowl recipe! These muffins are so moist and filled with healthy ingredients, so you won’t feel guilty having one (or two) for breakfast or for an afternoon snack. Stick them in your kid’s lunches for a healthy sandwich alternative. 

Fun fact: soldiers in World War II referred to peanut butter as monkey butter. 

Peanut Butter and Jelly Muffins
Yields 9
These moist muffins are packed with the delicious flavors of peanut butter and jelly! Easy clean up and made in one bowl. Gotta love em'.
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  1. 1 c. whole wheat flour
  2. 1/4 c. peanut butter
  3. 1/4 c. coconut sugar
  4. 1/4 c. coconut oil
  5. 1/4. c. honey
  6. 1 egg
  7. 1 teaspoon vanilla
  8. 1 teaspoon baking soda
  9. 1/4 c. almond milk
  10. Strawberry jelly
  11. Peanut butter
  12. Cinnamon
  1. Preheat oven to 350 degrees.
  2. In a large bowl, add egg, sugar, coconut oil, and vanilla. Mix until fluffy and well combined.
  3. Add peanut butter, baking soda, and almond milk. Stir well. A
  4. Add the flour and mix until well combined. Mixture should be smooth but not pourable.
  5. Grease and flour a muffin pan or line with cupcake liners.
  6. Scoop batter unto the pan about 3/4 full.
  7. Top each muffin with desired amount of peanut butter and jelly. about 1 teaspoon each.
  8. Sprinkle cinnamon on top, and bake for 12-15 minutes until edges are slightly golden. Enjoy!


Soft White and Dark Chocolate Cookies

These cookies are so simple, so soft, and so delicious. I think you need to stop what you are doing right now and make these cookies. They are loaded with white chocolate and dark chocolate chips. Every bite is an explosion of chocolate! I have always loved chocolate chip cookies. I’m a huge fan, especially when they are soft and stay soft! But let’s be honest, cookies never last very long in my house anyway. They are the reason a can’t stick to a diet. I try to do so good. I make salads for lunch, add extra veggies to dinner, and a smoothie for breakfast. And I feel great! But then I remember. Cookies. Those milk-loving, buttery, soft, chocolate-filled, little diet-destroyers. Oh well….every bite is worth it. (; 

This is one of my new favorite recipes. Adding the white chocolate turns a classic cookie recipe into a scrumptious dessert to be enjoyed with a tall glass of milk. If you are like me and like super soft cookies, then you gotta try this recipe! You will love how easy it is, and your family will love how delicious these taste. Surely this recipe will be hard to beat. 

Okay what are you waiting for? It’s time to make these lovely little guys and pour yourself a tall glass of milk! Happy dunking friends. (: 

White and Dark Chocolate Cookies
These cookies are super soft and loaded with lots of chocolate!
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  1. 1/2 c. butter
  2. 1/2 c. white sugar
  3. 1/2 c. brown sugar
  4. 1 tablespoon vanilla
  5. 1 egg
  6. 1 1/2 c. flour
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. 1/2 c. white chocolate chips
  10. 1/2 c. dark chocolate chips (or milk chocolate)
  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream together butter and sugar until fluffy
  3. Add vanilla and egg. Mix until well combined.
  4. Add flour, baking soda, and powder. Mix well.
  5. Fold in chocolate chips.
  6. Chill dough in the fridge for an hour.
  7. Bake for 10 minutes.
  8. Let cool and enjoy!

Lavender Chamomile Scones

Your teatime guests will feel like royalty with these lavender chamomile scones! Drizzled with a lavender glaze, these scones are perfectly sweet and will make the perfect addition to your teatime. 

I really love lavender. I mean really love. I have lavender lotions, soaps, body scrubs, essential oils, and even lavender tea! You name it, I probably have it in lavender. My favorite color is even lavender. So really it’s not surprising that I would make these lavender chamomile scones drizzled with lavender glaze.

This quickly became one of my favorite recipes! First of all, I can’t believe how easy they were to make. Even a beginner can make these simple yet delicious scones! Also, I think these scones are just darling. Decorated with lavender, these are just so pretty to look at. I can imagine these served at a beautiful afternoon teatime in the spring. I can picture friends gathered around a table outside in the cool air sipping tea and enjoying these lavender scones. Mmm..I wish I was there now. 

Not too sweet and not too much lavender, these scones are just right. They are just so lovely and can be served at the fanciest of tea parties or can be enjoyed on a regular basis as an afternoon snack with a cup of hot tea. Get your water boiling and get your lavender ready!

Lavender Chamomile Scones
Make these easy and delicious scones for your next tea party! They have the perfect amount of sweetness and are infused with lavender and chamomile adding a lovely touch of floral.
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  1. 2 1/2 c. whole wheat flour
  2. 1 tablespoon baking powder
  3. 1/2 teaspoon salt
  4. 1/2 c. butter, cut up
  5. 1/4 c. sugar
  6. 2/3 c. almond milk (or regular milk)
  7. 2 bags of Chamomile with Lavender tea (my favorite- Traditional Medicinals Organic Chamomile with Lavender Tea, 16 Tea Bags (Pack of 6))
  8. 1-2 drops lavender essential oil (I LOVE and use this-doTERRA Lavender Essential Oil, 15 ml)
  1. 1 c. powdered sugar
  2. milk
  3. 1 drop essential oil (doTERRA Lavender Essential Oil, 15 ml)
  1. Heat oven to 375 degrees.
  2. Add flour, baking powder, and salt to a large bowl. Mix well.
  3. Melt butter on the stove and add loose leaf tea of one bag.
  4. Place melted butter int he freezer so it can harden back up.
  5. Add cold butter to flour mixture and mix with your hands until crumbly.
  6. Add sugar, toss to mix.
  7. Slowly add milk with a fork until dough forms.
  8. Form dough into a ball and pat or roll into a circle.
  9. Cut dough into 8 even pieces.
  10. Place in a pie dish and back for 20 minutes or until slightly golden around the edges.
  11. After the scones bake, let cool.
  12. To make the glaze, add milk to powdered sugar until you get a thick glaze.
  13. Add one drop of essential oil and stir until well combined.
  14. Drizzle glaze for an extra sweetness and lavender taste. They are also good without the glaze!

Peanut Butter Chocolate Chip Cookie Dough Bars

Okay. I’m going to admit it. I am guilty of eating the cookie dough every time I make a batch of cookies. I can’t help it! Okay so now that I confessed, it’s okay if you admit it too! Don’t be ashamed. We all do it. We all sneak spoonfuls of that delicious cookie dough when no one is looking. And that’s okay because it is just so good! That’s why I had to make these cookie dough bars to satisfy all of our cravings. 

You guys. These really taste like cookie dough. I mean really. I wouldn’t lie to you! This dessert is SO easy to whip up, and you wouldn’t even know it’s that the real stuff. The best part-they are egg-less so you get all that yummy cookie dough flavor without the dangers of eating raw egg. Okay you know what else is awesome about these bars? They require no baking! They are so easy my friends. All you gotta do is mix up all the ingredients and let them chill in the fridge. 

These cookie dough bars are filled with some of the best ingredients out there: dark chocolate, peanut butter, and sweetened condensed milk. I mean really. It doesn’t get much better than that!

Peanut Butter Chocolate Chip Cookie Dough Bars


    Cookie dough:
  • ½ c. butter, softened
  • ¾ c. packed brown sugar
  • 2 tsp. vanilla extract
  • 2 c. flour
  • 1 (14 oz.) can sweetened condensed milk (Eagle Brand Sweetened Condensed Milk, 14 oz)
  • 1 c. dark chocolate chips
  • ¼ c. peanut butter
  • ½ cup creamy peanut butter
  • ½ cup chocolate chips


  1. Line a 8x8 pan with parchment paper and set aside.
  2. In a mixing bowl, add the softened butter and brown sugar and mix until it is fluffy. Add vanilla and beat until well mixed. Add 1/4 c. Peanut butter. 
  3. Alternate adding the flour and the sweetened condensed milk until well combined. Gently fold in the chocolate chips.
  4. Press the cookie dough into the pan.
  5. Place in the fridge until fully chilled, about 2 hours or refrigerate overnight.
  6. For the topping, combine the peanut butter and chocolate chips in a microwave safe bowl. Microwave until smooth.
  7. Pour topping evenly over the top of the dough and chill in the fridge at least for 1 hour until firm.


Apple Pie Crescent Twists

These apple pie crescent twists came from my obsession with apple pie. Apple pie has always been one of my favorite desserts. Warm it up, put a scoop of ice cream on top, and get me another slice! These lovely apple pie crescent twists give you all the wonderful flavors found in apple pie such as warm apples, brown sugar, and cinnamon, but it’s half the work of baking and actual pie!

It’s perfect for breakfast, a snack, or even dessert. Using crescent rolls is so easy and almost entirely mess free. Also, this recipe can be whipped up in 30 minutes or less! Who doesn’t love an easy and quick show stopper dessert? I enjoyed cooking with buttery, flaky Pillsbury Crescent Rolls even though I usually prefer to make my own crusts. Whether you are in a pinch for time or just want to whip up a quick and easy recipe, these apple pie crescent twists are the perfect choice and will make her house smell like apple pie heaven.  

I drizzles a cinnamon glaze over the top of these to add a little extra sweetness. They are amazing on their own or served with a side of vanilla bean ice cream. Enjoy them however you wish! 

This recipe is as easy as pie! Let’s get to baking! (: 


Apple Pie Crescent Twists
These delicious apple pie crescent twists give all the flavors of apple pie but require half the work! Enjoy the sweet tastes of cinnamon and warm apples drizzled with a cinnamon glaze.
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Apple Pie Twists
  1. 2 8oz Pillsbury Crescent Dough Sheets packages
  2. 1 c. apples, diced
  3. 1/2 tsp vanilla extract
  4. 2 tbsp coconut sugar
  5. 1/4 c. sugar
  6. 2 tsp ground cinnamon
  7. 2 tbsp coconut oil
Cinnamon Glaze
  1. 1 c. powdered sugar
  2. 3 tsp milk
  3. 1/2 tsp vanilla extract
  4. 1 tsp ground cinnamon
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a small pan cook diced apples in coconut oil, 2 tbsp sugar, 1/2 tsp vanilla extract, and 1/2 tsp of cinnamon.
  3. Once apples have softened, remove from heat and allow to cool.
  4. Unfold one sheet of dough on your baking sheet.
  5. Spread apple mixture over the dough evenly.
  6. Sprinkle on top the1/4 cup sugar and 1 tsp ground cinnamon.
  7. Place the other sheet of dough on top and pinch the ends of the dough together.
  8. Cut into 12 even strips and twist a couple of times.
  9. Bake for 20 minutes, or until dough is golden brown.
  10. Glaze
  11. Mix 1/2 cup powdered sugar with 3 tsp milk, 1/2 tsp vanilla extract, and 1/2 tsp ground cinnamon. Add more milk or powdered sugar to get a nice thick consistency.
  12. Drizzle the glaze over the apple pie twists.
  13. Enjoy!


The Best Ever Chocolate Cake

WARNING: This cake is highly addictive. Highly Delicious. And the best chocolate cake your fork will ever meet. 

I’m not kidding when I call this the best ever chocolate cake. This is for real you guys. The cake of all cakes. You will dream about this cake. You will obsess over this cake. And you too will call this the best ever chocolate cake. One bite of this moist, rich chocolate cake and you will be reaching for your second slice. Paired with a scoop of vanilla ice cream or a tall glass of cold milk, or all by itself, this cake is a show stopper.  

This is the cake that my family and friends are constantly asking for. Even those who thought they didn’t like chocolate cake! I have made this recipe so many times for birthdays and other celebrations. And each time it tastes better and better. Every bite is filled with moist, fluffy chocolate cake, chocolate chips, and the creamiest frosting. Be careful, this frosting is dangerous. Smooth, chocolaty, and dangerous. You may even be tempted to eat spoonfuls of it. I’m not proud of it, but I am guilty of indulging myself by licking the bowl clean. Totally worth it. 

What I really love about this cake is that it is easy and homemade. There is nothing better than homemade cake! Skip the box, grab your apron and get baking. 

The dark chocolate shavings add a touch more of chocolate sweetness and make this cake beautiful to look at. The perfect topping to this chocolate cake! 

Chocolate Cake Recipe
Stop your search for chocolate cake recipes! This moist double chocolate cake is truly the best!
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  1. 3 c. all purpose flour
  2. 2 c. sugar
  3. 1/2 c. unsweetened cocoa powder
  4. 2 teaspoons baking soda
  5. 1 teaspoon salt
  6. 2 c. cold water
  7. 1 c. corn oil
  8. 1 tablespoon vanilla extract
  9. 1 c. dark chocolate chips
  1. 1/2 cup plus 2 Tablespoons (1 1/4 sticks) unsalted butter, softened
  2. 5 cups confectioners sugar
  3. 6 tablespoons whole milk
  4. 3/4 cup plus 3 tablespoons unsweetened cocoa powder
  1. Preheat oven to 350 degrees.
  2. Butter and flour two 9 inch cake pans.
  3. Stir first 5 ingredients into medium bowl.
  4. Mix water, oil, vanilla in large bowl; whisk in dry ingredients.
  5. Divide batter among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan.
  6. Bake cakes until test inserted into center comes out clean, about 25 minutes.
  7. Cool completely before removing from pans and frosting.
  1. While the cake cools, beat softened butter in large bowl until fluffy.
  2. Gradually beat in 3 cups sugar.
  3. Add 6 tablespoons milk.
  4. Add cocoa and remaining 2 cups sugar.
  5. Place 1 cake layer, chocolate chip side up, on platter. Spread 2/3 cup frosting over the cake.
  6. Top with second cake layer, chocolate chip side down. Spread frosting over top and sides of cake.
  7. Get a vegetable peeler and a large bar of Hershey's dark chocolate, and peel twirls of chocolate.
  8. Cover the cake with the peels.
  1. Don't over bake your cake so it can remain fluffy and moist! Serve with a scoop of vanilla ice cream.