Cherry Pineapple Cobbler (Dump Cake)

cherry pineapple cobbler dump cakeThis is a super easy dessert that is perfect for potlucks or quick family dinners. I usually have all of the ingredients in my pantry so I can throw it together at a moment’s notice.

I’m redoing an earlier post of this recipe because I could never get any good photos of the dessert – it was always gone before I remembered to take a picture! Enjoy!


2 cans crushed pineapple

2 cans cherry pie filling

1 box yellow cake mix

2 stick of butter

1 cup chopped pecans or sliced almonds

  1. Preheat oven to 350°. Pour both cans of crushed pineapple with juice into a 9 x 13″ baking pan.  Pour cherry pie filling over the top, distributing it as evenly as possible.
  2. Open the bag of dry cake mix and pour it over the fruit. Try to spread it evenly so the crust will be the same thickness throughout. Sprinkle the nuts over the top.
  3. Slice the butter into thin pats, and place on top of the dry cake mix. It may take 1 1/2 – 2 cubes of butter depending on how thick you cut the slices. It will work either way.
  4. Place in the oven for 45 minutes or until the crust is golden brown and set in the middle. The fruit  should be bubbling up around edge of the dish.
  5. Serve warm or serve at room temperature; it’s nice with a scoop of vanilla ice cream on top!  Refrigerate leftover portions.
Family size pan of cherry pineapple cobbler

Baked to golden perfection and ready to serve hot with vanilla ice cream. Delish!



Cranberry Orange Scones with Ground Flax

cran-orange scone with flax

I saw a giant bag of ground flax at Costco and decided it would be great for adding fiber, protein and omega-3s to my family’s diet. Of course, it’s a 3 POUND bag of ground flax. Um, yes, that’s a whole lotta flax!  So how am I going to use it?

Last night as I was getting ready to make scones I decided to add some to my recipe. They turned out great! There is no noticeable difference in the flavor or texture. And I like the fact that the scones have a little more nutritional value.

Yield: 16 scones

Prep Time: 15-20 minutes
Bake Time: 15 minutes per batch, 30 total


3 3/4 cups flour

1/4 cup ground flax seeds

2 TBSP baking powder

1 tsp salt

1/4 cup sugar

8 TBSP (1 1/2 sticks) butter, cut into cubes

2/3 cup dried cranberries

zest of one orange

1 cup milk

2 eggs



  1. Preheat oven to 400°F. Get out two baking sheets and a pastry mat (or flour a smooth work surface).
  2. In a large bowl mix flour, flax, baking powder, salt and sugar.
  3. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
  4. Add cranberries and orange zest.
  5. Lightly beat eggs, add to milk and then pour into the dry mix.
  6. Mix until dough comes together, turn out onto floured pastry mat and knead a few times.
  7. Divide dough in half. Working one half at a time, pat out into a disc 3/4″ thick. Cut into 8 wedges (like a pizza). Place 8 scones on a baking sheet and bake for 15 minutes or until edges are lightly golden.
  8. Move to cooling rack, store in a sealed container when cooled.

Blueberry Breakfast Cake

This is a delicious breakfast cake. I’ve made it twice for my family and it’s been a hit. It will being going into my regular rotation of breakfast treats!

blueberry breakfast cake w/ buttermilk

This recipe is adapted from one I found (on Pinterest, yes of course). You can follow my Pinterest boards for more recipe finds, crafts and garden inspiration! The recipe came from Alexandra Cooks and I’m sure her recipe would be excellent as well. Her photos are beautiful–I still have a lot to learn in that department!! I had to change a few things to fit what I had on hand – such as frozen blueberries instead of fresh.

blueberry breakfast cake

I wish I had a piece of this right now!


1/2 cup butter (1 stick) softened

zest of 1 lemon, or 2 tsp lemon extract

1 cup sugar

1 egg

1 tsp vanilla

1 3/4 cup flour

2 tsp baking powder

1 tsp kosher salt

2 cups frozen blueberries (do not thaw)

1/4 cup flour (for tossing with the blueberries)

1/2 cup buttermilk


  1. In the bowl of an electric mixer cream butter and lemon zest or extract and sugar.
  2. Add egg and vanilla and beat until combined.
  3. In a separate bowl mix 1 3/4 cups flour, baking powder and salt.
  4. Add to butter/egg mixture, alternating with buttermilk.
  5. In a small bowl toss blueberries with 1/4 cup flour.
  6. Remove mixer bowl from stand and gently fold in blueberries.
  7. Spread into greased 8×8″ pan.
  8. Bake at 350° for 40 minutes or until top is golden and toothpick inserted in center comes out clean.


  • Using frozen blueberries will cause the cake to have a slight purple hue in some areas. If you want a prettier cake then use fresh berries.
  • I like frozen blueberries because I can keep them on hand and make this whenever I’m ready.
  • If you don’t have buttermilk on hand you can use a substitute. In a measuring cup place 1 TBSP lemon juice or white vinegar. Add enough milk to reach 1 cup. Stir and allow to sit 5 minutes, then measure out the needed amount for the recipe.

Apple Cinnamon Scones

apple cinnamon scones

Apple Cinnamon Scones just sound like autumn, right? I decided to give the can’t miss combination of apples and cinnamon a try in scone form. It worked beautifully and was a hit with my family. I encourage you to give it a try. It will make the house smell great and give you that “autumn is in the air” feeling!

This recipe uses fresh chopped apple. The scones will be moist. Store any leftover scones in the refrigerator to maintain freshness.


2 cups flour

1 tsp cinnamon

1 TBSP baking powder

3 TBSP sugar

1/2 tsp salt

6 TBSP chilled butter

1/2 cup whole milk or half & half

1 egg

1 small sweet apple such as Gala or Fuji

1/2 cup powdered sugar

1 TBSP milk


  1. Preheat oven to 400°. In a large bowl mix flour, cinnamon, baking powder, sugar and salt.
  2. Cut in butter with a pastry blender until pieces are the size of peas or smaller.
  3. In a separate small bowl whisk together whole milk (or half & half) and egg.
  4. Make a well in the center of the dry ingredients and pour in the milk-egg mixture.
  5. Using a fork, blend the wet and dry ingredients together.
  6. Cut apple into small dice, leaving skin on is fine. Mix into dough.
  7. Turn dough out onto floured board and knead a few times.
  8. Pat into a 10″ circle and cut into 8 wedges.
  9. Place on ungreased cookie sheet and bake for 13-15 minutes or until lightly browned.
  10. Transfer to cooling rack.
  11. Mix powdered sugar and 1 TBSP milk to form glaze. Mix with whisk. Add additional milk, 1 tsp at a time until desired consistency is reached. Glaze should be thick. Drizzle over cooled scones and allow to dry.

Double Chocolate Chip Cookies


When you want to make cookies there are so many choices. Even if you narrow it to chocolate chip, there are regular chocolate chip, oatmeal chocolate chip, and on and on.

I say when in doubt go for the extra chocolate!

Here is a recipe for double chocolate chip cookies. They are just as easy to make as the classic Toll House recipe, and have a great chewy texture. With chocolate cookies it can be difficult to know exactly when they are done because of the dark color. Don’t overbake or they will be burnt on the bottoms. Speaking from experience here!

For even more variety try it with white chocolate chips or peanut butter chips in place of the semi-sweet chips.


2 ¼ cups flour

1/3 cup cocoa powder

1 tsp baking soda

½ tsp salt

1 cup (2 sticks) butter, softened

¾ cup sugar

¾ cup brown sugar

1 tsp vanilla extract

2 eggs

2 cups chocolate chips (or any other type of chips)



  1. Heat oven to 375°
  2. Stir together flour, cocoa, baking soda and salt.
  3. In the bowl of a stand mixer beat butter, sugars and vanilla.
  4. Add eggs; beat well.
  5. Gradually add flour mixture, beating well.
  6. Stir in chocolate chips.
  7. Bake 8 to 10 min. Do not overbake!

Makes about 5 dozen cookies.

Carrot Cake

slice of carrot cakeI wanted to make My Wonderful Husband a treat for our anniversary. I was waiting for a delivery so I had to figure out something from what I had on hand. I came up with carrot cake. I bought a 10 pound bag of carrots at Costco a couple of weeks ago. Time to finish those things off! The rest of the ingredients are staples at our house.

This carrot cake is moist but not oily and lightly spiced (which is what my husband prefers). It’s nice to detect the flavors of the ingredients and not be overwhelmed with spices. It’s carrot cake, not spice cake, after all.  The cake is flavored with carrots, golden raisins and pineapple and topped with cream cheese frosting.

This recipe adapted from Carrot and Pineapple Cake by Ina Garten.

Ingredients for Cake:

2 c. sugar

1 ½ c. vegetable oil

3 eggs

1 tsp. vanilla

2 ½ c. flour

2 tsp. cinnamon

2 tsp. baking soda

1 ½ tsp kosher salt

1 c. golden raisins

3 c. shredded carrots

¾ c. chopped pineapple (canned is fine)

Ingredients for Cream Cheese Frosting

12 oz. cream cheese softened

2 sticks butter, softened

1 tsp. vanilla

1 lb. powdered sugar


Preheat oven to 350°

1. Using a stand mixer beat sugar, vegetable oil and eggs until well combined and lighter yellow in color. Add vanilla.

2. In a separate bowl mix flour, cinnamon, baking soda and salt.

3. Mix dry ingredients into egg mixture.

4. Add raisins, carrots and pineapple, mixing on low speed until combined.

5. Prepare two 9 inch round cake pans by lightly coating with non-stick spray, lining with waxed paper or parchment and spray again.

6. Bake at 350° for 45 -55 minutes or until a toothpick inserted in the center comes out clean.

7. Allow to cool in pans 5 minutes, the transfer to cooling racks.

8. Once the cakes are completely cooled whip together the butter, cream cheese and vanilla. Once combined add the powdered sugar and mix well.

9. Frost and assemble the cake. Refrigerate until ready to serve, and refrigerate leftover cake – if there is any!!



Tart Cherry Scones

Tart Cherry Scones

I whipped up a double batch of these this morning. So warm and flaky – just right for a rainy morning.

Here’s what you need for a single batch, which makes 8 large scones:

2 cups flour

4 TBSP sugar

1 tsp salt

1 TBSP baking powder

6 TBSP cold butter

2/3 cup dried cherries

1/2 cup half & half

1 egg


These are very easy to make, you just need a pastry blender to mix in the butter.  This is what you do:

  1. In a medium bowl mix flour, sugar, salt and baking powder.
  2. Cut in butter
  3. Stir in dried cherries
  4. Measure the half & half. Break one egg into the measuring cup with half & half, beat until well mixed.
  5. Pour into the dry mix and stir with a fork until combined.
  6. Turn out onto a floured board. Knead a few times until dough stays together.
  7. Pat out into a circle 1/2 to 3/4 inch thick.
  8. Cut into quarters, then cut each of those in half to make eight triangles total.
  9. Place on unbaked cookie sheet and bake at 400°F for 15 minutes or until edges are slightly browned.

I like to buy the big bags of dried fruit at Costco. Our store usually has dried blueberries, cherries and cranberries. You could substitute any kind of dried fruit you prefer for the cherries. Happy baking everybody!