Chocolate S’mores Cake part-1

I was talking with the boys a few days ago about what I should bake next for my blog. We discussed a number of things, all of which didn’t include nuts! (boys don’t like nuts apparently).  Our youngest, Donavan, threw out the idea of a S’mores Cake because he loves making s’mores.  Nicholas seconded the idea and off we began brainstorming.

Donavan said what about marshmallows on top fo the chocolate, Nicholas of course said, “What about the graham crackers?” I thought of chocolate ganache would be awesome too! In the end we had our idea and it was time to give it a try.

This first video is our classic chocolate sponge for our s’mores cake! Since it’s Donavan’s brainchild, he wanted to help me with a video so that he could share his idea! Here is the first episode of this great chocolate bake!

In the video we demonstrate our chocolate sponge recipe. Our 2nd will be a delicious marshmallow buttercream icing and building our delicious Chocolate S’mores cake!

Enjoy the bake!


Chocolate Cake

3/4 cup butter softened

3 eggs – room temperature

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 tsp baking soda

3/4 tsp baking powder

1/2 tsp popcorn salt (plain)

2 cups sugar

2 tsp vanilla

1 1/2 cups milk

Cream butter and sugar and blend until smooth and creamy. About 5 minutes. Then add eggs, one at time, and mix thoroughly. Once all three eggs are combined completely add vanilla. Cream until smooth and fluffy, about 3-4 minutes on medium speed.

Be sure to combine your dry ingredients together, flour, cocoa powder, baking soda, baking powder and salt. Sift to combine and loosen larger pieces of the cocoa powder. Mix in your flour and milk, start with the flour and end with the flour. I usually do about 1/4 cup of flour and 1/4 cup of milk. Alternating until completely combined. Then whip batter for a few minutes on medium-high speed.

Transfer to your 8″ baking pans. I prepared my pans with crisco and parchment paper on the bottom. I measure my batter, about 24 oz. per pan to ensure even layers between the two.

Bake at 350 degrees for about 35 minutes. Cool for about 3 hours.

Part-2 we’ll show you how we finish Donavan’s Chocolate S’mores Cake! Enjoy.

Double Chocolate Scones


Last night, I had the privilege of volunteering to stage manager for our local Tampa Bay Diversity Chamber Annual Diamond Awards. After working all Saturday morning on projects for my clients, running to the post office, grocery and bank; then preparing the script for the evening event, I didn’t get to spend much time with the fam as I would have liked too on our weekend.

We did get a sitter so Brad could attend the event as a guest, we didn’t get home until around 1 am and both of us collapsed in bed. I’m not sure if you’re like me, but I always wake around 6:00 am no matter what time I go to bed, today was no exception. So after cleaning up the house from the crazy evening with the sitter, I thought it was time to think of a bake for the day to share! Since February is the month of chocolate bakes (see my last post)  I decided to make something all my boys would enjoy for our Sunday brunch. Double Chocolate Scones.

I love making scones, orange, lemon, poppy-seed, combination of the both, and thought chocolate with semi-sweet chocolate chips and my favorite toasted pecans would do the trick! I thought about adding dried cherries, but don’t think that would have gone over with the kiddos, but perfect for a scone. And not to take too much of my time away from our family time today, this is a simple bake that you can easily make without a big mess, no mixer to clean,and super simple to mix together.IMG_0108.jpg

TIP: I brushed whipping cream atop the dough just before baking and sprinkled sugar. Coarse sugar is a better option, but it still make a lovely glossy top of the scones.

Serve these bakes warm for the best experience giving you gooey chocolate chips and enjoy with a cup of coffee or tea.  Our little guy, Donavan, whom doesn’t like nuts, was not happy when he asked what was contained inside. He’s getting wiser on my bakes that I add things that he may not like! But he scarfed down his entire scone and asked for more! I guess the double-chocolate was more of an incentive overriding his dislike of the pecans! L.O.L.

Enjoy this easy bake next time you’re up early, and your family can wake to a delicious delight that is so fantastic, they’ll want more!

Be sure to follow my blog and share with your friends. Enjoy the bake!


Double Chocolate Scones

1/2 cup chopped pecans, toasted

2 cups all-purpose flour

1/2 cup sugar

1/3 cup cocoa powder

1 tbs baking powder

1/2 tsp salt

1/3 cup butter

1 egg, beaten

1/2 cup whipping cream

1 tsp vanilla

1 cup semi-sweet chocolate chips

400 degree oven. Toast chopped pecans for about 10 minutes. Keep your eye on them so they don’t burn.

In a large bowl, combine flour, sugar, cocoa powder, baking powder and salt. Mix together. Add chilled butter and cut into flour mixture until coarse crumble is formed. Then take mixture and form a well.

In a small bowl, combine egg, whipping cream and vanilla. Once combined pour into flour mixture. Add cooled pecans and semi-sweet chips. Mix thoroughly, be sure not to over mix. Dump mixture onto a clean floured surface and knead lightly until fully combine and nice dough is formed. Don’t overwork. Form into a large circle about 1″ thick and slice into wedges. If you want smaller pieces, like I made, cut the dough in-half before forming a 5″ circle that is 1″ thick. This will give you 12 short scones and the entire batch will make about 9 longer scones.

Brush scones with whipping cream using a small brush and top with coarse sugar.

Bake for about 14 minutes until bottoms are slightly brown. Serve!

Double Chocolate Scones Nutrition Facts
Servings: 12
Amount per serving
Calories 353
% Daily Value*
Total Fat 19.9g 25%
Saturated Fat 8.5g 42%
Cholesterol 33mg 11%
Sodium 142mg 6%
Total Carbohydrate 41g 15%
Dietary Fiber 2.2g 8%
Total Sugars 19.6g
Protein 5.4g
Vitamin D 5mcg 24%
Calcium 74mg 6%
Iron 2mg 13%
Potassium 260mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

February Chocolate Muse – Bittersweet Chocolate Rustic Torte

Each month I’m going to focus on a particular bake and post recipes and ideas around the monthly concept. This month, February 2018, in honor of Valentine’s Day, we’re going to have a month full of CHOCOLATE!

Here’s how it works! I’ll present a monthly recipe and ask for blog followers to post their photos of the dessert muse! Photos, alterations, comments and ideas. Then I’ll compile all of your thoughts and put them into an e-book for everyone to enjoy. This will help to build an amazing recipe “go to” for everyone throughout the year!

This month’s muse is Bittersweet Chocolate Rustic Torte. I chose this recipe because it’s mid-level of baking skills, which is perfect for us amateur bakers and it gives you a ton of flexibility to get creative! Toppings, fillings, layers, crusts, etc. This recipe is inspired to try your own slant to a delicious and creamy bake, everyone in the family will love!

I’m excited to share all sort of baking ideas around chocolate, it’s the definitive go to for desserts! So in honor of lovers, we’re going to try all sorts of recipes, from individual molten cakes, chocolate croissants, bars and so much more!

Enjoy the bake! Share with friends, and be sure to submit your comments, experiences, tips and photos for all to learn!

Oh, did I mention, each month I’ll put all entries into a random drawing and reveal the winner on the next month’s announcment. The winner will receive a $100 gift card to Williams Sonoma, Sur La Table or Amazon. Winner’s choice! And possibly other items along the way! It’s my small way of saying thanks for participating and sharing your your story with everyone.

Enjoy the bake!



Bittersweet Chocolate Torte


½ cup roasted almonds with sea salt, coarsely chopped

1/3 cup packed brown sugar

1/3 cup rolled oats

¾ cup all-purpose flour

½ cup chilled butter, cubed

1 egg yolk



1 cup half-and-half

2 tablespoons sugar

7 ounces bittersweet chocolate, finely chopped

1 egg


Sweetened whipped cream and fresh berries (optional)


Preheat over to 400 degrees

Lightly butter an 8-inch round tart pan with removable bottom and place in freezer. To make the pastry dough combine almonds, 1/3 cup brown sugar and oats in a food processor.  Pulse until finely ground together. Add flour and pulse until combined. Place chilled butter and pulse until coarse. Add in egg and pulse until evenly distributed. Remove and knead in a medium bowl until all the ingredients come together. Gently press into mold making sure sides are firm and even.

Fill curst with rice or pie weights to blind bake, make sure you push to the edges to help hold up while baking. Bake 12 minutes, remove weights and bake an additional 6 to 8 minutes until nice golden brown.

While pastry is baking start your filling.  Combine half-and-half and sugar in a medium sauce pan. Place over medium-low heat for 3 minutes. Remove from heat and gently add chopped chocolate pieces. Continuously stir until chocolate mixture is soft and no lumps.

In a medium bowl, whisk egg. Until foamy. Slowly add 2 tablespoons of chocolate mixture and whisk for a few minutes. Then slowly add the remaining mixture and mix well. Once pastry is baked, add chocolate mixture and place in oven. Turn off oven and bake for 13-14 minutes or until mixture is solid and jiggles slightly when shaken.
Remove and cool. Decorate and enjoy the bake!

Bittersweet Chocolate Rustic Torte Nutrition Facts
Servings: 9
Amount per serving
Calories 363
% Daily Value*
Total Fat 26g 33%
Saturated Fat 13.5g 68%
Cholesterol 79mg 26%
Sodium 48mg 2%
Total Carbohydrate 29.8g 11%
Dietary Fiber 4.4g 16%
Total Sugars 13.1g
Protein 6.5g
Vitamin D 4mcg 19%
Calcium 79mg 6%
Iron 1mg 8%
Potassium 133mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

Anzac biscuit cookies


In my Trace Bake’s group, I asked for favorite cookie recipes, this one was submitted from my mom! Simple, easy and delicious. But when I heard about this cookie, I was skeptical. But it reminded me of a very wise saying, “never judge a book by it’s cover.” They are delicious. So much so, Brad took a few to work and he received so many compliments, so much so, someone asked if they could buy some of these for an upcoming party! That’s saying a lot.

I added a few extras (as I always do) to make them my own. These cookies could easily use organic coconut oil instead of butter, stevia baking sugar substitute and agave syrup to make them a healthier snack.  I added ground cinnamon found in a classic American oatmeal cookie and added yummy pecans.  My mom said that she has added all sorts of things and they are just as delicious each and every time.  She stated, “I have added raisins,almonds, pecans, whatever I had in the cupboard it was always yummy!!!”

Brad thought they should either have a bit more sugar (they only 1/2 cup) or more salt. So that it doesn’t impede on the baking soda, I suggest we try sprinkling a bit of sea salt on top of the dough, just before you place them in the oven. I definitely like them the way they are, but a bit of salt is always delicious atop a sweet cookie.

So what are Anzac biscuits?  Here I what I found on Wikipedia. An Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter (or margarine), golden syrup, baking soda, boiling water, and (optionally) desiccated coconut.[1] Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.



The biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.[2] Today, Anzac biscuits are manufactured commercially for retail sale.

Biscuits issued to soldiers by the Army, referred to as “Anzac tiles” or “Anzac wafers”, differ from the popular Anzac biscuit. Anzac tiles and wafers were hard tack, a bread substitute, which had a long shelf life and were very hard.[3]

Here is the recipe! And as always, Enjoy the Bake!


Anzac biscuit cookies

1 heaping cup Rolled Oats

1 heaping cup Coconut

1 cup plain flour

1/2 cup sugar

1 tablespoon golden syrup, (I have used molasses)

2 tablespoons hot water

1 teaspoon baking soda dissolved into water

1 stick butter,melted

1/2 tsp ground cinnamon

1 cup of gently crushed pecans

Mix all together and drop by spoon onto greased pan

Bake at 325 for 15 to 20 min. until crisp

Anzac biscuit cookies Nutrition Facts
Servings: 36
Amount per serving
Calories 109
% Daily Value*
Total Fat 7.6g 10%
Saturated Fat 2.9g 15%
Cholesterol 7mg 2%
Sodium 63mg 3%
Total Carbohydrate 9.5g 3%
Dietary Fiber 1.1g 4%
Total Sugars 4.3g
Protein 1.5g
Vitamin D 2mcg 9%
Calcium 7mg 1%
Iron 0mg 2%
Potassium 36mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by