Earthquake Cake

Earthquake Cake

Several months ago, while visiting my mom, I attended Wednesday night church with her. One of her good friends, Inell, had taken an Earthquake cake and was kind enough to share the recipe with me. However, months later when I wanted to make the cake I could not find it.  This has happened to me more than once! In all honesty, it’s probably in the bottom of a purse somewhere, but for now, I took to the web.

This Earthquake Cake is super moist, extremely easy and crazy delicious! Inell’s cake and the one I made used a chocolate cake mix, however, while searching the web I found several variations including red velvet and pumpkin. I love the coconut, but it is totally optional and works well without it.

Earthquake Cake
  • 1 (15.25-oz.) box Chocolate cake mix (I used German chocolate)
  • 1 (8-oz.) pkg. cream cheese, softened
  • ½ c. butter, softened
  • 1 tsp. vanilla extract
  • 2 c. powdered sugar
  • ½ c. flaked coconut
  • 1 c. chopped pecans, lightly toasted
  • 1½ c. chocolate chips (milk chocolate or semi-sweet)
  1. Preheat oven to 350℉. Spray a 9 x 13-inch baking dish with cooking spray.
  2. Sprinkle pecans in the bottom of the dish, set aside.
  3. Prepare the cake mix as directed on the package. Pour the batter evenly over the pecans, do not stir.
  4. Using a hand mixer, mix the cream cheese and butter until mixed well. Gradually add the powdered sugar and beat until creamy. Fold in coconut.
  5. Drop coconut mixture by spoonfuls randomly over the batter. Using a butter knife, lightly swirl through the batter.
  6. Sprinkle the chocolate chips over the top of the cake.
  7. Bake for 30 to 45 minutes or until a toothpick inserted into the cake come out clean.
  8. Cool to room temperature then serve.


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Amye’s Top Recipes from 2016




One of my favorite post each year is my top picks. I’m running a little late this year, but I did not want to miss out on the opportunity to share my favorite recipes from 2016 with you!

It’s obvious at first glance that I enjoy cheese, chipotle peppers, sugar, and food with a Mexican flair. Because I am trying new recipes much of the time, I often prepare a recipe only once. However, my top picks for 2016 are recipes that I make over and over again! These are all dishes that my family and I enjoy. These are the foods that I crave.

I think it would be fun to sit down one day and figure out my ALL-TIME favorite NJSD recipes!! Maybe that will be an upcoming post!

In the meantime, visit or revisit these fabulous recipes from 2016. Simply click on the recipe title below to be redirected to the original post.












The Varsity has nothing on these delicious Crispy Onion Rings!  They are fast and easy to prepare and worth the effort!


My cousin’s recipe for this Garden Dill Veggie Sandwich is simply the best!


Maybe it’s a little cold outside for these fabulous Peaches and Coconut Cream Popsicles, but they will be on the menu here soon!


The Cilantro Sauce takes these Fajita Kabobs over the top!  This is a must try recipe!


Sweet Potato bread is amazingly moist!  I seldom make the pineapple butter but for special occasions it’s a wonderful addition!


Not only does this Pineapple Upside Down Pound Cake look beautiful, it also tastes great!


This homemade enchilada sauce is so simple you will wonder why you haven’t been making it all along!  Make these tasty Chicken Enchiladas for an easy weeknight dinner!


Customize this recipe with as many chipotle peppers as you like.  I love the wonderful smoky flavor of chipotle peppers in Amye’s Smoky Cheese Dip!


My aunt’s recipe for Heirloom Carrot Cake is THE best carrot cake I’ve ever had.  I love this frosting!


Here’s another super easy recipe, Fried Chicken Tacos with Buttermilk Jalapeno Sauce.  I simply pick up chicken tenders at Zaxby’s then make the sauce for a delicious and simple meal for the family!


This smoky, spicy barbecue sauce adds tons of flavor to this yummy Smoky Barbecue Chicken Sandwich!  I keep this sauce in the fridge all of the time!


These wonderful Peanut Butter Fingers are the first recipe I ever cooked on my own as a teenager.  They are a great treat to this day…many years later!


I love the taste of pickles and olives.  This Olive Bruschetta is a sure winner for your next party!


Notice this is the third family recipe that I picked for a 2016 favorite.  Make my aunt’s Tea Cake recipe and you may never make another cookie!  They are just that good!


You will not find many casserole recipes on NJSD but this one is a keeper!  This ooey, gooey Cheesy Onion Casserole is high on the list of comfort foods in our house!


Now I am craving all my favorites!   I always enjoy your comments and I would enjoy hearing from you now.  Do you have a favorite recipe from NJSD that you have tried and you make it over and over again?  Leave a comment on NJSD or email me at  My goal for 2017 is to have more reader involvement.  So please, if you enjoy NJSD or you have a favorite recipe, or you just want to say “hi”, let me hear from you!







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Mama’s French Coconut Pie



Thanksgiving is four weeks away, and the pressure is on.

My mom has had a few health scares this year. The latest being just a few weeks ago. So this year I will be taking on the Thanksgiving meal by myself. I will go to mama’s house early to start preparing the feast. Even though I cook all of the time, and I’ll have her there for support, I already know that the meal will not hold a candle to anything mama cooks. Why is it that mama’s food is always the best? Maybe it’s the love that goes into it.

The plan is to start with a few of mama’s tried and true recipes. After all, the traditional dishes are part of what makes the holidays special. One of my favorite desserts is her French Coconut Pie. She has been making this pie for as long as I can remember and it is the best! It’s a no fuss recipe that can even be made the day before.

As I plan the rest of our Thanksgiving menu, I would love to hear from you. What are the traditional dishes that you want to see on the table this Thanksgiving? Share your ideas and even recipes with me at


French Coconut Pie
½ c. granulated sugar
  • 1 stick unsalted butter, softened
  • 1 tbsp. all-purpose flour
  • 2 lg. eggs
  • ¼ c. buttermilk
  • 1½ c. flaked coconut
  • 1 tsp. vanilla extract
  • 1 unbaked pie shell
  1. Preheat oven to 350°F.
  2. Cream sugar and butter with an electric mixer. Add flour, eggs, and buttermilk and blend well. Stir in coconut and vanilla extract. Pour into unbaked pie shell and bake for 30 to 40 minutes, or until set.


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Coconut Truffles

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Christmas seems to be the perfect time for candy making.  The perfect time to indulge without the guilt!  I waited a little later to make my candy this year because I want the freshest candy to serve to my family and friends on Christmas day.  Truffles are among the easiest homemade candies to make.   Most do not require cooking or a candy thermometer and come together very fast. If you are running around trying to finish up everything that must be done, but you still want homemade candy for your Christmas celebration, this is your recipe.  You will have these coconut truffles mixed up and ready to serve in no time.  For variety, add a toasted almond to the top of a few of the truffles.

AAA Amye Signature for blog

Coconut Truffles
  • 3 c. sweetened, shredded coconut
  • ½ c. powdered sugar
  • ½ c. Eagle Brand sweetened condensed milk
  • ¼ c. coconut oil, melted
  • 1½ to 2 c. chocolate chips, melted (I prefer Ghirardelli 60% Bittersweet Chocolate)
  1. In a large bowl, combine coconut, powdered sugar, sweetened condensed milk, and melted coconut oil. Mix with a wooden spoon until combined. Using a small scoop, scoop out 1-2 tsp. of the coconut mixture and roll into balls. Place on a parchment paper lined baking sheet. Freeze at least 30 minutes.
  2. Place chocolate chips in a large glass bowl. Place in microwave for 1 minutes on high. Stir. Continue heating and stirring every 10 to 20 seconds until the chips are completely smooth and melted.
  3. Remove the coconut balls from the freezer and immediately dip into the melted chocolate. Place back on the lined baking pan and refrigerate until firm.
  4. Remove from pan and store in an airtight container in the refrigerator. Let stand at room temperature about 10 to 15 minutes before serving.

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Japanese Chocolate Pie

Japanese Chocolate Pie

I love coconut!  However, I’m the only person in our house that likes it.  Therefore, I never make recipes with coconut in them.  That is, until recently when I was craving a pie that my mother made often when I was growing up.  It’s a Japanese Chocolate Pie, made with chocolate, pecans, and coconut.  I mean, what could be better than that?  I gave in to the craving and made myself a pie.  Yes, I hate to admit that I made a whole pie for myself, but I did.  It was a delicious as I remember and I don’t regret it one bit!

I used an already pie crust to save time and I thought it worked just fine.  Watch the pie crust closely, my crust was a little brown before I realized it and covered it with foil.

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Japanese Chocolate Pie
  • 1 stick butter
  • 1 c. sugar
  • 2 eggs, beaten
  • ½ c. flaked coconut
  • ½ c. chopped pecans
  • ½ c. semi-sweet chocolate chips
  • ½ tbsp. vanilla extract
  1. Melt the butter and stir in the chocolate chips, stirring until the chips melt. Add the sugar, eggs, pecans, coconut and vanilla. Pour into an unbaked pie shell. Bake at 350°F about 45 minutes or until firm.


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