The Best German Chocolate Cake Ever!

What a great way to eat your veggies!


Dennis’ favorite frosting has always been German Chocolate frosting, but my children have taught me the importance of going preservative-free so I found these two easy recipes, put them together, and VIOLA, perfection!


Directions: Lightly grease a 9×13 pan or bundt pan and preheat a the oven to 350 degrees.  Grate 3 cups of zucchini.  Add the following:
2 Cups flour, 2 Cups sugar,
3/4 Cup cocoa,
1 tsp baking powder,
2 tsps baking soda,
1/4 tsp salt,
dash of cinnamon,
4 eggs,
1 1/2 Cup oil,
3/4 Cups chopped walnuts optional.

Mix well by hand.  Bake 50-55 minutes. Toothpick will come out clean when it is cooked.

*** Very Moist***


One 12 Ounce can of evaporated milk
1 1/3 Cup white sugar
4 large egg yolks beaten with one teaspoon water
2/3 Cup margarine or butter
1 1/2 tsp vanilla extract
1 tsp corn-starch
1 generous Cup chopped pecans
1 Cup flaked coconut

Directions: In heavy saucepan combine all but last two ingredients.  Cook over low heat, stirring until thick.  Add pecans and coconut.  Spread on cake while still warm.


Serendipity’s Frozen Hot Chocolate

Delicious. ‘Nough said.

Serendipity’s Frozen Hot Chocolate

  • 3 Tbsp. granulated sugar
  • 3 Tbsp. hot cocoa mix
  • 2 Tbsp. unsalted butter
  • 1/3 c. semi-sweet chocolate chips
  • 1/3 c. white chocolate chips or white chocolate bark
  • 12 ounces evaporated milk, divided
  • 4 1/2 c. ice
  • Whipped cream, to taste
  • Mini marshmallows, to taste

Combine first 3 ingredients in a double boiler that is set over gently boiling water (or just use two different sized pans and hold the smaller pan on top of the larger one). Stir until melted and a smooth mixture forms. Add semi-sweet and white chocolate chips and stir. While chips melt, slowly add 1/2 c. of evaporated milk. Stir until smooth and then cool to room temperature. Combine the chocolate mixture, the rest of the evaporated milk, and the ice in the blender. Blend until smooth. Pour into glasses and top with whipped cream, marshmallows, chocolate chips, etc. Makes 4 servings.

Mom’s Homemade Chocolate PopTarts

Homemade Chocolate Poptart
2 Frozen Pie Crust
Melted Symphony Bar

Defrost the pie crust, fork the edges, and pierce the center. Add chunks of the candy bar to the pie crust and fold the pie crust around so it looks like a poptart. Bake according to pie crust instructions. Meanwhile put the rest of your candy bar in a ziplock bag. Melt your candy bar in the microwave. Cut the edge of the bag and drizzle it on the pie crust. Voila! And Enjoy!

Copycat Kneaders French Toast

What’s better than going to Kneaders on a Saturday morning and getting french toast? Nothing. Unfortunately we don’t live near a Kneaders anymore, so we decided to try a copycat recipe to satisfy our cravings and celebrate General Conference today. I know it doesn’t look as pretty as Kneaders does, but man does it taste just as good. I about died. Sugary, cinnamony goodness. I will definitely be making this again, but only on special occasions because that’s when the calories don’t count, right? RIGHT?

Copycat Kneaders French Toast

  • 1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (Since I don’t live near a Kneaders I splurged and got Cinnabon cinnamon swirl bread. It wasn’t as thick as Kneaders cinnamon bread, but still turned out great. Just make sure there are no raisins in the bread of your choice – unless you like that sort of thing).
  • 4 eggs
  • 1-1/2 cups milk
  • 1/2 Tbs. brown sugar
  • 3/8 tsp. salt
  • 1/2 Tbs. vanilla
  • 2 Tbs. butter

Generously butter a 9 x 13 glass baking dish. Mix all ingredients, reserving the bread and butter. Thoroughly dip each piece of bread in the egg mixture and lay flat in the buttered baking dish. Pour the egg mixture on top. Cut butter into pieces and dot over the top. Refrigerate over night or at least one hour – overnight really is best. Since I don’t like baking in the morning it was refrigerated overnight. Although I would think that how long you are going to keep it in the fridge will determine how much of the egg mixture you are going to pour over top. Bake 40-45 minutes at 350 degrees. Serve warm with syrup, whipped cream, and strawberries.

We had ours with the best caramel syrup recipe I’ve ever had. This syrup definitely pushed this recipe on the scale of deliciousness from good to amazing. We also made homemade cinnamon whipped cream and cut up some fresh strawberries to go with it. Here is the syrup recipe:

Caramel Syrup

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 Tbsp. flour
  • 1/2 stick butter
  • 1/8 tsp. salt
  • 1/2 cup whipping cream
  • 1/2 Tbs vanilla

Combine all ingredients, except vanilla, in a saucepan. Bring to boil and maintain for 1 minute stirring constantly. Remove from heat and add vanilla. Enjoy!

Special K Treats

Another Sears family favorite-Special K Treats. I’ve never met anyone who didn’t like these and they are so easy to make!

Special K Treats

  • 1 c. Karo light corn syrup
  • 1 c. sugar
  • 1 c. peanut butter
  • 6-7 c. Special K cereal
  • 3 oz. choc. chips
  • 3 oz butterscotch chips

Combine sugar and karo and heat until dissolved and boil. Remove from heat and stir in peanut butter and Special K’s. Press into buttered 9×13 inch pan. Melt all chips and pour over cereal and spread. Cool until firm.

Millionaire Shortbread

I’m not sure how it got the name, but it is divine – eat the whole pan divine. A popular British treat, it tastes a lot like a Twix bar.

Millionaire Shortbread

For the shortbread:
1/2 pound butter, softened
3/4 teaspoon salt
1/3 cup sugar
2 cups flour
1/2 cup plus 1-1/2 tablespoons cornstarch

For the caramel:
1/2 cup butter
1/2 cup light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk

For the chocolate:
1-1/4 cups semi sweet chocolate, melted

First, make the shortbread. Preheat the oven to 325 degrees. Generously grease a 9 x 9 baking pan with butter. In an electric bowl, combine the butter, salt, and sugar and whip on medium speed until the butter becomes fluffy and white – about 5 minutes. Turn the mixer to low and add the flour and cornstarch. Mix to incorporate. Pat the dough evenly into the pan. Bake for about 30 minutes, until the edges just begin to darken. The shortbread will remain white. Set aside to cool.

Next, make the caramel. In a saucepan, combine butter, brown sugar, corn syrup, and sweetened condensed milk and bring to a boil, stirring constantly. Continue stirring and allow mixture to boil for another 5 minutes. Remove caramel from heat and stir vigorously for a few minutes. Pour over shortbread and allow to set up at room temperature for at least 30 minutes.

For the chocolate, simply place chocolate in a microwave-safe bowl. Heat for 45 seconds, then stir and continue to heat and stir at 20 second intervals until chocolate is completely melted. Pour chocolate over the caramel layer and spread evenly to cover. Chill to set the chocolate – about 30 minutes.

Cinna-Dip Muffins

Yesterday my husband and I decided to rent a movie from Redbox. He wanted to see an action movie – movies which I also wanted to see, but I really wanted to see Dolphin Tales. We agreed on one and he went to pick it up. He came home with Dolphin Tales – a true act of love on his part. It was a great movie – full of sugary sweetness (and lots of cheese to go with it), something I always enjoy. So we thought, “why not watch a sugary sweet movie with a sugary sweet treat?”


Cinna-Dip Muffins

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

In a large bowl, mix together all dry ingredients. Next, add all of the wet ingredients. Mix together till combined, but still lumpy. Scoop the batter into a muffin tin which has been sprayed with cooking spray. I got 12 small muffins, but if you pour the batter more generously you will probably get around 8. Bake for 20-25 minutes at 350 or until the edges of the muffins begin to brown.

For the topping, melt butter in a small bowl. Then combine the sugar and cinnamon in another small bowl. Dip the warm muffins in the melted butter and then cover with the cinnamon sugar mixture. If you are only dipping the top, I recommend cutting the topping in half. I dipped the whole muffin, however.

(Note: These are good anytime, but they are especially good just out of the oven.)

inside out carmel apples

so I’ve always thought carmel apples sounds delicious but look ridiculously hard to eat, but I found this recipe and loved it.

inside out carmel apples


granny smith green apples (or whatever kind you want)

carmel candies (melted)

chocolate chips, chocolate syrup, butterscotch chips, sliced pecans, peanut butter chips or whatever toppings you desire!


slice the apple in half. carve the middles a little so the carmel to sit. melt the carmel candies and pour melted carmel in the middle of the apples. top with your desired toppings and enjoy! tip: eat before the carmel hardens.

Deliciously Simple Apple Pie

What’s more American than Apple Pie? With Thanksgiving right behind us and Pearl Harbor Remembrance Day coming up I thought I would try my hand at my first ever homemade apple pie. Okay, okay I didn’t make it because of the holidays, but it was so worth it. I got this recipe online from a woman who won two blue ribbons for it at her county fair. It is the most scrumptious apple pie I’ve ever tasted.

Apple Pie

2 cups flour, plus more for rolling dough
1 teaspoon table salt
1 cup shortening
¼ cup ice cold water
¾ cup sugar
1 teaspoon ground cinnamon
2 tablespoons flour
6 to 8 medium-tart apples (like Cortland and Empire), peeled, cored, and sliced into ¼-inch thick pieces

1. Preheat oven to 425F. In a medium bowl, combine flour and salt and whisk together. Add shortening to flour mixture, and cut in using a pastry blender. When the flour is absorbed into the shortening, drizzle water over the mixture and roll the dough into a ball.

2. In a small bowl, combine sugar, cinnamon and flour, and whisk together.

3. Lightly flour a clean work surface and a rolling pin. Split dough in half, and roll each half into a flat round that is large enough to generously cover a 9-inch pie pan. Roll one round onto the rolling pin and unroll into the pie plate. Gently press dough into place. Peel excess dough off the sides.

4. Spoon about ¼ of the sugar mixture directly on top of the bottom crust. Layer 1/3 of the apples on top of the sugar, and repeat until you have 3 layers of apples, finishing with the sugar mixture. The apples will be higher than the pie dish. Be sure to reserve at least 2 tablespoons of sugar mixture for the top crust.

5. Lay top crust on top of apples, remove excess crust, and pinch the two layers of crust together with your fingers. Sprinkle remaining sugar over the top crust. Place pie in preheated oven, and cook for 20 minutes. Reduce heat to 350F and cook until pie is golden, about 30 to 40 minutes more.