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.
- 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)
- Preheat oven to 350℉. Spray a 9 x 13-inch baking dish with cooking spray.
- Sprinkle pecans in the bottom of the dish, set aside.
- Prepare the cake mix as directed on the package. Pour the batter evenly over the pecans, do not stir.
- 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.
- Drop coconut mixture by spoonfuls randomly over the batter. Using a butter knife, lightly swirl through the batter.
- Sprinkle the chocolate chips over the top of the cake.
- Bake for 30 to 45 minutes or until a toothpick inserted into the cake come out clean.
- Cool to room temperature then serve.
If you make chocolate, they will come! Yes, it’s true, for me anyway. I will go for anything chocolate on the dessert table above anything else, any time of the day, any day of the year.
These fabulous little nuggets of heaven taste amazing, and they are super easy to make. Aren’t they pretty on this beautiful serving tray too?
If you are looking for something just a little bit different for this year’s dessert table, give these delicious truffles a try. Then grab a cup of coffee and devour away!
Pecan Pie Truffles
- 2½ c. pecans, toasted and finely chopped
- 1 c. graham cracker crumbs
- 1 c. light brown sugar
- ½ tsp. salt
- 2 tbsp. maple syrup
- ¼ c. light corn syrup
- 1½ tsp. vanilla extract
- 1 pkg. Candiquik candy coating, white chocolate or chocolate or combination
- In a medium bowl combine the pecans, graham cracker crumbs, brown sugar, and salt.
- Add maple syrup, corn syrup, and vanilla and mix well.
- Refrigerate mixture for 15 minutes.
- Line a baking sheet with wax paper. Remove pecan mixture from the refrigerator and roll into 1-inch balls. (I use a scoop to get all of the truffles the same size.) Place on the wax paper and return to the refrigerator for 30 minutes.
- Melt Candiquik according to package directions.
- Coat truffles with chocolate and return to the wax paper. Return to the refrigerator to allow the coating to harden.
Give me a day with temperatures under 80 and you will find me polishing up my boots, dragging out my scarves, and pulling out the fall recipes!
With fall just around the corner, my mind is on chili and soup, pumpkin and apples. Have you noticed how pumpkin spice products have taken over the nation? Because of “superfans,” Starbucks began offering their pumpkin spice lattes early this year. One fan, in particular, was delighted. That is Wesley’s girlfriend, Ashley. She is as crazy about pumpkin spice as I am about apples.
Just in time for fall, I want to share this fabulous cream cheese spread. Not only is this fantastic Pumpkin Spice Spread yummy on a warm toasted bagel, but it’s also delicious stuffed inside French toast.
I am also including the recipe for homemade Pumpkin Pie Spice. This combination of warm, fragrant spices is great to keep on hand this time of the year. It is simple to make, and any well-stocked spice cabinet will include all of the ingredients.
Pumpkin Spice Cream Cheese Spread
- 8 oz. cream cheese, softened
- ¼ c. canned pumpkin puree
- 2½ tbsp. brown sugar, packed
- 1½ tsp. pumpkin pie spice blend, or more to taste
- ¼ c. finely chopped pecans, lightly toasted
- 1 tsp. vanilla extract
- In a medium bowl combine the cream cheese, pumpkin, brown sugar, spice blend,pecans, and vanilla with an electric mixer. Mix until mixed well and smooth. Transfer to an airtight container and store in the refrigerator.
Pumpkin Pie Spice Blend
- 1½ tbsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground nutmeg
- ¾ tsp. allspice
- ¾ tsp. tsp. ground cloves
- Mix all of the spices together in a small bowl. For convenient storage, pour into a small glass jar.
Are you looking for a great, no-cook meal for these HOT days of summer? Here you go, this is absolutely amazing! I don’t even know how to express in words just how DE…LIC…IOUS this sandwich is!! My cousin, Brandi, gave me this recipe YEARS ago. I had completely forgotten about it until I recently ran across the recipe in our old family cookbook. Now I’m wondering how I could have gone this long without making this oh-so-scrumptious sandwich!
I try to cook low-carb about 75% of the time. I plan to attempt making this into a low-carb wrap, using a large lettuce leaf, the spread, assorted veggies, and cheese. I’m pretty sure it will be delicious but I’ll update you soon. In the meantime give this wonderful recipe a try.
Garden Dill Veggie Sandwich
- Dill Spread:
- 1 (8-oz.) pkg. cream cheese, softened
- ¼ c. finely chopped pecans
- ⅓ c. fresh dill weed, chopped
- 2 tbsp. fresh lemon juice
- Pinch of kosher salt
- Freshly ground black pepper
- Optional Sandwich Ingredients:
- Fresh bun or bread or your choice
- Green leaf lettuce
- Sliced tomatoes
- Slice purple onion
- Sliced cucumbers
- Sliced Avocado
- Sprouts or Microgreens
- Sliced Provolone cheese
- Add the pecans to the bowl of a food processor. Pulse until finely chopped. Add cream cheese, dill weed, lemon juice, salt, and pepper and pulse until all of the ingredients are combined.
- To assemble the sandwich, spread top and bottom of bun or two slides of bread with the dill spread. Layer lettuce and veggies of your choice on top of the dill spread. Sprinkle with salt and pepper. Top with a slice or two of cheese. Top with your bun top or second slice of bread. Enjoy!
Greg has been on three deep sea fishing trips out of Destin, Florida this summer, and has another trip planned in the fall. I’m not complaining; we have a freezer full of fish right now, and I love that! Lately, I have cooked fish at least once a week and sometimes twice. At the moment, I am hooked on three different recipes. I shared Fish with Soy Glaze and Cucumber Salsa a couple of weeks ago and will be sharing the third one in the next few weeks. If you have any fish recipes that you would like to share, please send them my way. I love a tried and true recipe! My email address is firstname.lastname@example.org.
This delicious and easy recipe came from my friend, Melanie. I have known Melanie for years since are related by marriage. It wasn’t until I moved to the country that I had spent time with her, though. We enjoy a good shopping trip and, of course, a nice lunch out now and then. How perfect that Mel gave me this recipe! Her husband is a pecan, farmer. She shared the recipe for Parmesan-Pecan Crusted Fish about a year ago, but I only tried it recently because I have the fresh fish. The recipe calls for Asiago and Parmesan, but with only Parmesan on hand that is what I used.
Parmesan Pecan Crusted Fish
- ⅔ c. panko
- 1 c. shredded Parmesan cheese (or ½ c. shredded Parmesan and ½ c. shredded Asiago)
- ½ c. finely chopped pecans
- 1 tbsp. dried Italian seasoning
- 1 tsp. paprika
- 1 clove garlic, minced
- 1 tsp. lemon zest
- 2 tbsp. minced fresh parsley
- salt and freshly ground black pepper to taste
- 2 tbsp. pecan oil (or Extra-Virgin Olive Oil)
- 2 tbsp. mayonnaise
- Extra-Virgin Olive Oil or Vegetable Oil
- Preheat oven to 375°F.
- Drizzle a baking sheet with olive oil and set aside.
- In a medium bowl, mix panko, Parmesan (& Asiago if using), pecans, Italian seasoning, paprika, garlic, lemon zest, parsley, ½ tsp. salt, and ½ tsp. freshly ground black pepper. Drizzle with pecan oil and stir to coat crumbs.
- Place fillets on baking sheet. Brush ½ tbsp. mayonnaise on the top of each fillet. Sprinkle with salt and pepper. Press the panko mixture thickly on top of the mayonnaise on each fillet.
- Bake at 375°F for 12 - 15 minutes. Rest 5 minutes before serving.
- Serve with lemon wedges