Chocolate Covered Strawberry Nachos 

This is probably one of the most fun desserts I have had the pleasure in making and eating. The tortillas fry up quickly (even faster if you have an air fryer) and this dessert comes together very fast. One plate can feed several people. This dessert will definitely have you licking your fingers. 😉


Flour tortillas (I fried 6)

Strawberries, washed, dried and cut into bite size pieces 

Hot fudge ice cream topping, warmed

Nuts, chopped, optional

Whip cream, optional

Fry to a golden brown. 

Fry flour tortillas in oil heated to 350 degrees. Once crisp, remove from pan and place on a plate lined with paper towels. Drain and blot the tortillas. While still warm, sprinkle both sides with the cinnamon sugar mixture. Cut into wedges, I used my pizza cutter. Make a layer of cinnamon sugar chips and layer of strawberries. Drizzle warm chocolate sauce over chips and strawberries. I sprinkled mine with chopped nuts. Continue layering, with chips, strawberries, chocolate and nuts. Whip cream makes a great addition to this recipe. Enjoy!

Optional Air Fryer Directions:

Lightly mist tortillas with extra virgin olive oil, grape seed, coconut oil or (light oil). Crisp in air fryer and immediately sprinkle cinnamon sugar on both sides of crisp tortilla. Cut into wedges when cool enough to handle. Layer chips, strawberries, warmed chocolate sauce, nuts and whip cream. 

Cinnamon sugar 

1/2 cup sugar 

2 teaspoons of cinnamon 

The Elvis Cake

You all are “Always On My Mind” when I create a new recipe. This Saturday, August 16, we sadly said goodby to The King, Elvis 37 years ago. I know you might be “All Shook Up” when I tell you I wasn’t an Elvis fan growing up. “Don’t Be Cruel”, I was young with a “Wooden Heart”. “That’s All Right”, you will “Love Me Tender” after tasting “A Big Hunk O’ Love” Elvis Banana Cake With Whipped Cream Frosting and Peanut Butter Ganache. I guarantee you will not “Return To Sender” if you have any leftovers. “Don’t Cry Daddy”, I saved you a slice! Until next recipe, I will “Viva Las Vegas”. And now you know, I am “The Devil In Disguise”.

Cake Ingredients:
3 cups flour
1 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon baking soda
2 cups sugar
1 cup of vegetable oil
1 1/2 teaspoon vanilla
3 eggs, extra large or jumbo
6 large ripe bananas, roughly mashed, you should have some chunks

Whip Cream frosting Ingredients:
2 8 ounce blocks of cream cheese
2 teaspoons of vanilla
12 ounces of whipping cream
3 cups of powdered sugar, or more if you want a sweeter whip cream taste

Peanut Butter Ganache Ingredients:
10 ounce bag of peanut butter chips
Heavy Whipping Cream 4-6 ounces (you want to be able to pour it on your cake)

Cake Instructions:
Preheat oven to 350 degrees. Grease and flour 3 parchment lined 8″ cake pans. This will give you a tall cake like I have pictured. You may also use 9″ pans for a shorter cake. In a bowl, whisk flour, salt, baking powder and baking soda and set aside.

In your mixing bowl, combine sugar and oil. Add vanilla. Add eggs, one at a time. Mix well. Alternate bananas and flour mixture, ending up with flour. Before each addition, scrape down sides of mixing bowl. Divide equally between your three pans. Bake for 25 -35 minutes (depending on pan size) when tested in center if cake is done. Cool in pans for 15, remove from pans and let cool completely before frosting.

Whip Cream Frosting Instructions:
Chill mixing bowl and attachment in refrigerator for 20 minutes minimum. Whip 2 chilled (not room temperature) cream cheese blocks. Add vanilla. Mix well. Add powdered sugar and blend well. Add heavy cream and beat until stiff peaks have formed. Frost cooled cake.

Ganache Instructions:
Microwave bag of peanut butter chips in a microwave safe measuring cup. Use a measuring cup with a spout so you can pour ganache on cake. Check and stir chips every 30 seconds until completely melted. Add heavy cream to melted chips. You want it thin enough to pour but not flood the cake. Cool to room temperature. Place cake in freezer for 15 minutes before pouring ganache on top of cake. Do not leave cake in freezer longer than 15 minutes or ganache will seize up and not spread over cake. Please keep cake refrigerated due to the whip cream frosting.

This cake was truly a labor of love to make. It has a big bold natural banana flavor. The whipped cream icing does not compete with the cake or ganache. Whoever you serve this cake to, “Can’t Help Falling In Love With You”. I have grown up, I now appreciate Elvis and his music. Enjoy!




Death by Chocolate

I have been making this dessert for my boys for at least 20 years. It’s fast to put together once you make your cake and pudding.

Trifles are an English dessert that are layered with sponge cake, jam or jelly or custard and topped with Whipped Cream. My recipe has a slight twist. I put alcohol in the cake! Quite a bit too! You must use Cool Whip or store brand like product. Real whip cream and the can stuff just does not hold up. Sorry. You will ❤️❤️❤️❤️this dessert. So will your family.

1 Devils Food Cake Mix, prepared to box directions for a 13 x 9 pan (I always recommend Duncan Hines)
2 boxes of chocolate instant pudding, prepared to box directions (4 serving size)
2 containers of Cool Whip (8 ounce size)
1 bag of Heath Toffee Bits
Coffee Liqueur or Raspberry liqueur or strong black coffee, whatever your preference.

Prepare cake according to directions on box. As soon as you pull cake from oven. Poke holes in the cake. I use the big round end of a wooden spoon. Pour about a cup of liqueur or about 3/4 cup of coffee onto the cake. Let it cool and refrigerate a day ahead if you like.

Prepare chocolate pudding and place in refrigerator until set.

Divide cake into thirds. Start layering cake that has been torn into pieces, on the bottom of trifle bowl. Next, place a smooth layer of chocolate pudding over cake. Next add a layer of Cool Whip and sprinkle with toffee bits. Repeat layers two more times, ending with toffee bits. Refrigerate until ready to serve. Enjoy!

Please note you might have some cake left over, pudding and Cool Whip depending in the size of your trifle dish. I used and what is pictured is a Pampered Chef trifle bowl. I do not have any affiliation with Pampered Chef, I just own that bowl.