Chocolate Castles

  • Whiskey Cake (Or If you are a Bapt, like me, we like to refer to it as a Cake With a Kick)

    This summer we have had to adjust to living back in Texas, which means that we stay in the house alot. At our age, dealing with heat just means that you learn where the coolest (and I don’t mean “hip”) stores in town are and where the closest ice cream shop is located. Some of… Read more

  • Peach Praline Cobbler

    This recipe is so much like the recipe that my Italian neighbor from NYC gave me years ago that I seemed to have misplaced. It is different from the ordinary cobbler. Such a great way to use fresh peaches. 8 cups of fresh peaches (or frozen) 1 cup sugar 1 cup water 2 tables cornstarch… Read more

  • Praline Pumpkin Dessert

    It is truly summer & with temps going to the 100’s, who wants to have the oven on? Looking through an old 1987 Sothern Living magazine this no-bake dessert drew my attention. Not wanting to wait for Fall to experience my love of pumpkin, I immediately tore this one out. It is a keeper. Crust:… Read more

  • Red Velvet Brownies

    1(4 oz) bittersweet chocolate baking bar, chopped 3/4 cup butter 2 cups sugar 4 large eggs 1 1/2 cups flour 1 (1oz) bottle red liquid food coloring 1 1/2 teas baking powder 1 teas vanilla 1/8 teas salt Small batch cream cheese frosting*recipe to follow preheat oven to 350. Line bottom and sides of a… Read more

  • Chocolate Pecan Pie Bars

    I felt that after posting the recipe for Possum I had better redeem myself and what better way to do that than with a chocolate dessert. There were several inquiries as to if that was a real recipe. Yes, it was a real recipe out of Randy’s family cookbook from his great grandmothers family. Because… Read more

  • Possum & Sweet Potatoes

    Yes you read right. When going through that same 1928 cookbook which has recipes from the Depression, I came across this and couldn’t believe what it was. Right in the middle of the recipes for meatball soup and Tamale Pie was “possum & sweet potatoes”. Randy told me I had to put this recipe on… Read more