Grams Lemon Bundt



First I must start by telling you that this is not my recipe but was given to me by my sister from another mister. This is her Gram’s Recipe so I am not sure where it originated from, but I was and am honored that it was passed down to me.

Preheat oven to 350 degrees, Grease and flour one bundt pan.

1 small (3 ounce) package Lemon Jello

1 cup boiling water

1 pkg yellow cake mix not butter cake mix

3/4 cup veggie oil

1 tsp lemon extract

4 eggs room temperature

Mix package of yellow jello with boiling water and then let cool to room temperature.

In bowl of mixer with whisk attachment add, cooled jello, cake mix, lemon extract and veggie oil, Whisk until combined well.  Add eggs one at a time whisking until just combined.  Pour batter into bundt pan.

Bake at 350 degrees for 45-50 minutes or until toothpick inserted removes clean. Let cool on cooling rack in bundt pan for 15-20 minutes remove from bundt pan and glaze.


1 cup powdered sugar

juice from 1 large lemon

In a small bowl whisk together powdered sugar and lemon juice until smooth. Pour glaze over warm bundt cake and then cool completely.

After the bundt cake was cooled completely I dusted it with just a little powdered sugar!! I am not sure Gram’s would approve of the powdered sugar but it sure was nice to have a little piece of her in my kitchen. I will never forget her and had to enjoy my piece of bundt cake with a little snifter of Christian Brothers brandy!! XOXO

Pumpkin Spice New York Cheesecake with a Cognac Praline Sauce

Preheat oven to 325 degrees. Line the bottom  a 9 inch spring form pan with parchment paper and lightly coat with nonstick spray.


1-12 ounce box Ginger snap, crumbs

2 Tbsp sugar

1/2 cup butter melted

Crush ginger snap cookies until fine crumbs and place in a bowl, stir in sugar. Add melted butter and combine until crumbs are moistened. Press crumbs into the bottom of prepared spring form pan and 1/4 inch up sides of pan. once your have your crust form place spring form pan in freezer while you make your filling.

Pumpkin Spice Filling

32 ounces cream cheese, room temperature

15 ounces pure pumpkin puree

1-1/3 cups sugar

2 Tbsp corn starch

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp allspice

1/4 tsp cloves

2 tsp vanilla

3 eggs, room temperature

1 cup heavy whipping cream

Place cream cheese into bowl of mixer and beat on medium speed (4) until fluffy.  Add pumpkin to cream cheese and beat until combined well. Add sugar, cornstarch, cinnamon, ginger, nutmeg, all spice cloves and vanilla continue to beat until smooth. Turn mix down to lowest setting (stir) add eggs one at a time beating just until incorporated, you do NOT want to over beat here and add too much air or else it will cause your cheesecake to crack, but don’t worry if it does crack it will still taste delish!! 🙂 By hand stir in whipping cream. Pour filling into your prepared crust and set on a foil lined cookie sheet, place in oven. bake at 325 degrees for 75-80 minutes or until your cheesecake is set on the outside and slightly jiggly in the middle. Once baked remove from oven and set on a cooling rack for 15 minutes. After 15 minutes carefully run knife around edge and then continue to cool for another 45 minutes. After 45 minutes place in fridge and let “set” at least 6 hours overnight is best.

Cognac Praline Sauce

1/2 cup chopped pecans

2 Tbsp butter

1/2 cup dark brown sugar, packed

1/2 cup heavy whipping cream

2 Tbsp milk

2 Tbsp cornstarch

1 Tbsp Cognac

1 tsp vanilla

1 dash salt

Place pecans and butter in medium sauce pan over medium heat, cook for 4 minutes or until nuts are toasted, stirring frequently. Add brown sugar and cream stir until smooth. In a small bowl blend milk and cornstarch together and then stir into mixture in sauce pot. Turn heat up to medium high and bring mixture to a boil, stirring constantly. Boil 2 minutes, stirring, or until thickened. Remove from heat, stir in cognac, vanilla and salt. Once cooled to room temperature top cheesecake. 🙂

Store in fridge until ready to serve. 🙂

Blackberry Bitter White Chip Cookies



This post is sponsored by Just Hemp Foods. All of the opinions are my own but in return for a recipe post I received a box of their terrific healthy products to play with. 🙂 Thank you so much for the wonderful product and for sponsoring Choctoberfest ❤ Amy~ Crumbs

We have made it to day 6 of Choctoberfest. I can feel my stretchy pants getting tighter so what a better time than now to add a little extra good to my diet, so I won’t be eating salads and veggies for every meal next week to detox from all the yummy sugar and chocolate goodness. After I received my box I thought I better educate myself first…Just Hemps Foods 50% protein powder is “a plant based protein powder that is rich in essential amino acids, vitamins and minerals”. Don’t worry there is no THC in this product and it is gluten, soy and lactose free!! How could I go wrong adding this to my cookies?? The answer… I couldn’t!!

Cookie Recipe:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside while you make your cookie dough.

2 cups flour

1/4 cup Just Hemp Foods 50% Hemp protein powder

If you choose to use just flour, use 2-1/4 cups flour and omit the hemp protein powder)

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp cream of tarter

1/4 tsp salt

1/2 cup butter, room temperature

1/2 cup imperial sugar

1/2 cup brown sugar

1 egg plus 1 egg yolk, room temperature

1 tsp vanilla

1/4 tsp almond extract

About 4 tbsp Seedless blackberry Jam

3/4 cup Ghirardelli bitter sweet chocolate chips

3/4 cup Ghirardelli white chocolate chips

In a medium size bowl combine all of your dry ingredients and set aside for a moment.

In bowl of a mixer place butter, Imperial sugar and brown sugar, cream together until combined and fluffy. Add egg plus extra yolk vanilla and almond extract and beat until combined well. Add dry ingredients that you have already mixed together in a bowl to bowl of mixer and beat until combined. Stir in your bitter chocolate chips and white chips.

Separate your dough into quarters drop jelly into each quarter of dough in about 1 tsp dallops so you have about a Tbsp of jam in each quarter of dough. “Cut” in the jam to your dough with a butter knife, you do not want to stir the jam in because your cookie dough will just turn purple you want sort of a swirl.

Drop cookie dough onto your parchment lined cookie sheets using a 1 Tbsp cookie scoop. Bake at 350 degrees 12-16 minutes. Remove from oven once baked and then slide onto cooling racks to cool completely. Your cookies are baked when they are slightly golden around the edges.


My Cookie jar is now full and happy and I am satisfied knowing that my boys are getting a little of the good stuff with them.

Thank you so much Just Hemp Foods!!




Almond Joy Cupcakes


Well, we have made it to day 5 of #Chocotoberfest and my stretchy pants are getting tighter. LOL!! One of my favorite candy bars is an Almond Joy so I figure I just had to turn it into a cupcake. The almond joy cupcakes start with a box mix that has been doctored up so don’t worry no one will ever know that you started with a mix, they then get filled with an almond joy filling that in my opinion tastes exactly like the filling of the candy bar and then topped with the creamiest, fluffiest chocolate frosting I have ever made. After having one only for quality control purposes of course I knew that there was no way I could be trusted around these cupcakes, so my hubby was glad to take them off my hands and take them to work. I received multiple compliments and request for the recipe afterwards, so I knew that there was no way I could take part in #Chocotoberfest and not have my Almond Joy cupcakes take part, but I am sharing with the warning that either you have extra stretchy pants on while enjoying them or a place to unload a few. LOL!! 🙂

Makes 18 Cupcakes

Preheat oven to 350 degrees. Line cupcake tins with cupcake papers and set aside.

Chocolate Cupcakes

1 box chocolate fudge cake mix

1 small (3ounce) box instant chocolate pudding mix

1 cup butter, melted

3 eggs, room temperature

1 cup hot water

Place cake mix,pudding mix, butter, eggs and water into bowl of stand mixer. beat on low for 30 seconds and then turn up to medium speed and continue beating for 2 minutes. Fill each cupcake paper with 1/4 cup of batter. Bake at 350 degrees for 18-22 minutes or until toothpick inserted in center removes clean. Place cupcake tins onto cooling racks for 10 minutes and then remove cupcakes from tins and let cool completely. Once cooled ypou will be ready to fill your cupcakes. Makes 18 cupcakes

Almond Joy Filling

1/4 cup butter, melted

1 cup powdered sugar

1-1/2 cups sweetened coconut flakes

In a small place butter and powdered sugar stir until combined, add coconut and stir until it all comes together. Using an apple core, “core” out a hole in the center of each cupcake. Using your fingers roll a little bit of your coconut filling in your fingers and stuff into each cupcake.

Milk Chocolate Buttercream

2-3/4 cups powdered sugar

6 Tbsp unsweetened cocoa powder

6 Tbsp butter, softened

5 Tbsp evaporated milk

1 tsp vanilla

In a medium bowl sift together powdered sugar and cocoa powder, set aside. In bowl of mixer cream butter until smooth. Once smooth gradually beat in your powdered sugar and cocoa mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy.

Decorating and extra’s

1 piping bag

1 large piping tip (I used a wilton 2d)

9 fun size almond joy bars, cut in half

sweetened coconut flakes.

Fit your piping bag with tip and then fill with milk chocolate buttercream. Pipe frosting onto cupcakes and then sprinkle coconut and top with almond joy candy bar.


German Chocolate New York Cheesecake


Welcome to day 4 of #Choctoberfest!!

First I need to start with a huge Thank You to Imperial Sugar for being a gold sponsor of #choctoberfest this post was sponsored by Imperial Sugar , In return for a post I received product from Imperial Sugar. All the opinions in this post are all my own.

By now many of you know that I love to make cheesecakes. Sometimes I think I can make them in my sleep. Awhile back I started a list of cheesecake flavors that I need to try, so I pulled out that list that to others looks like a bunch of scribbles because many nights I wake up and write down an idea. Yes, I dream about cheesecakes, doesn’t everyone?? At the top of the list was German Chocolate which worked out since it is #Choctoberfest.

Preheat oven to 325 degrees. Line the bottom of one 9 inch springform pan with parchment paper and lightly spray with nonstick spray, set onto a cookie sheet lined with foil.


2 cups (2 packages out of a box of grahams) chocolate graham cracker crumbs

1/4 shredded sweetened coconut

1/4 cup of pecan halves

2 Tbsp Imperial Sugar

1/2 cup butter melted

In your food processor add graham cracker, sugar, coconut and pecans and pulse until you get a fine consistency of crumbs. Stir in Imperial Sugar. Add butter and stir until all crumbs are moistened. Press crumbs in and 1/4 up the sides of your already prepared spring form pans. Once you have your crust all pressed into your pan place in freezer while you make your filling.

German Chocolate Filling:

8 ounces Baker’s German chocolate, melted and cooled

32 ounces cream cheese, room temperature

1-1/3 cups Imperial Sugar

2 Tbsp cornstarch

1 Tbsp vanilla

3 eggs, room temperature

1 cup sour cream

Rough chop your German chocolate and then place in a microwave safe bowl, melt your chocolate in the microwave in 30 second increments, stir after each 30 seconds until melted and smooth. Let cool for at least 15 minutes.

In bowl of mixer place cream cheese and beat (speed 4) until fluffy. Add melted, cooled chocolate and continue to beat (4) until combined well. Add Imperial Sugar, cornstarch and vanilla and continue to beat (4) until combined and smooth. Turn mixer down to lowest setting (stir) and add each egg one at a time, just until eggs are combined. You do not want to over stir after adding eggs. With a rubber spatula fold in sour cream.

Pour filling into already prepared crust and bake at 325 degrees for 75-80 minutes. Your cheesecake should be slightly jiggly in the middle and will set completely during cooling and refrigerating.

Once cheesecake is out of the oven let cool on a cooling rack for 15 minutes, then run knife carefully around edges. Let cool another 45 minutes and then place cheesecake in fridge for at least 6 hours but overnight is best.

Coconut Pecan Topping

1- 12 ounce can evaporated milk

4 egg yolks

2 tsp vanilla

3/4 cup butter

1-1/2 cups Imperial Sugar

3 cups sweetened flake coconut

1-1/2 cups chopped pecans

In a large sauce pan whisk evaporated milk. egg yolks and vanilla over medium heat until combined and smooth. Add butter and Imperial Sugar stirring constantly on medium heat for about 15 minutes, until golden and color and thick. Remove from heat and stir in coconut and pecans. Place in a 9×13 pan and let cool completely. Once cooled and your cheesecake has been in the fridge for at least 6 hours, top your cheesecake with the coconut pecan frosting.

Ganache Drizzle

2 ounces chopped German chocolate

1/4 cup heavy whipping cream

1/2 Tbsp butter

Place chocolate in a heat safe bowl. In a small sauce pan place heavy cream and butter heat over medium until it just begins to boil, remove from heat and pour over your chocolate. Stir until becomes a smooth chocolate. Let cool to room temperature. Once cooled using the back of a fork, a spoon, a squeeze bottle or whatever you find in your kitchen drizzle chocolate over top of your German Chocolate Cheesecake! 🙂

I would like to Thank Imperial Sugar one last time for being a Gold sponsor for #choctoberfest!! Thank you Thank you Thank you!! ❤ Crumbs in my Mustachio



Mint Chip Mini Brownie Bites


Day 3 of #Choctoberfest and I am so excited to bring you my first sponsored post EVER!! First I would like to start by thanking Barlean’s for being a wonderful sponsor of #choctoberfest. In exchange for a recipe that sent me a goodie bag of their Greens chocolate silk and Swirl chocolate mint flax seed oil. I must say that the opinions in this post are all my own and of course my 2 favorite taste testers and Barlean’s product received a big thumbs up. At first I was a little worried about using the Barlean’s chocolate silk greens in my mixture but a little taste of the batter made my worry go right out the window. My batter was just as good, no it was better!! By adding the Barlean’s chocolate mint swirl flax seed oil it sent my recipe straight to chocolate mint cloud 9. When I first placed the mint chip brownie bites in front of my 2 favorite taste testers I felt a little sneaky but when they let me know that they were the best mint chip brownie bites they had ever had that feeling past. LOL!! It wasn’t until their 3rd and 4th brownie bite that I let them in on the secret and well I guess they didn’t care and thought they were as great as I did because they each reached for 2 more.

Okay, so I will stop rambling now and get to the recipe but, before you go any further you are going to want to follow me over to Barlean’s and place an order. I am headed over to try out a few more of their other products since this mom is not worried about sneaking in some good stuff with the sweet stuff now that I have found Barlean’s!

Preheat oven to 350 degrees. Lightly spray one mini muffin tin with nonstick spray.

Brownie Bites

1/2 cup butter, melted

1 cup Imperial Sugar

2 cold eggs

1 tsp vanilla

1 Tbsp Barlean’s Chocolate mint Swirl flax seed oil

1/3 cup cocoa powder

3 scoops Barlean’s Green Chocolate Silk

1/2 cup flour

1/4 tsp salt

1/2 tsp baking powder

Melt butter and stir Imperial sugar and Barlean’s Chocolate mint swirl flax seed oil into butter.In a medium bowl place eggs, add a little bit of your butter sugar mixture to your eggs so not to scramble your eggs 😉 and beat with a wooden spoon. Add the rest of your butter sugar mixture and vanilla stir until combined. In a small bowl place cocoa powder and Barlean’s Greens chocolate silk, flour, salt and baking powder, stir until combined. Add your cocoa powder mixture to your butter mixture, stir about 50 strokes until all your ingredients are combined.

With a cookie scoop place your brownie batter into your already prepared mini muffin pan (each cup should be about 1/2 full) Bake at 350 degrees for 10-15 minutes.

Once baked remove tin from oven and cool for about 5 minutes on a cooling rack, then remove from mini muffin tin and let cool completely on rack.

Mint Chip Frosting

4 ounces cream cheese, softened

2 Tbsp butter, softened

1 tsp mint extract

1-1/2 cups powdered sugar

1/2 cup mini chocolate  chips

place cream cheese, butter and mint extract in bowl of mixer and cream. Slowly add powdered sugar and beat until frosting consistency. Stir in mini chocolate chips.


1 piping bag

12 andes mints, cut in half or chocolate curls

1 lrg open star piping tip

Place frosting in piping bag and pipe a little bit of frosting on each brownie and decorate with andes mints or chocolate curls.

Makes 24 mini brownie bites




I am beyond excited today, because it is October 5…. and that means it is the first day of #Choctoberfest! 😀

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?

Here’s what this event is all about!

#Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results. We’ll be using Imperial Sugar whenever we use sugar in our recipes this week, and can’t wait to share the sweetness with you!

You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself.

Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway! Entering is simple – just click below to follow us on Pinterest. Here’s what you could win:

We also have a nonprofit sponsor this year – Rescue Chocolate! They make vegan chocolate treats and donate 100% of their proceeds to animal shelters.

Enter now to win the #Choctoberfest prize. Hurry, because we’re picking the winner on October 12 at 8:00 AM, so if you don’t sign up before then, you’ll miss your chance!

a Rafflecopter giveaway

A huge thank you to all of the other blogs participating in #Choctoberfest 2015. Check out their blogs throughout the week for chocolate recipes you won’t be able to resist:

The PinterTest Kitchen2 Cookin’ MamasA Day in the Life on the FarmAloha FlavorAmy’s Cooking AdventuresAngels HomesteadBalancing MotherhoodBless this MessBusy-at-HomeChocolate SlopesCoconut & LimeColie’s KitchenCookaholic WifeCooking In StilettosCooking With LibbyCookistryCopyKat RecipesCravings of a LunaticCrumbs in my MustachioCulinary CoutureCupcakes Take The CakeDeliciously SavvyEat It & Say YumFairyburgerFamished Fish, Finicky SharkFarm Fresh FeastsFood Hunter’s Guide to CuisineFull Belly SistersGet Off The Couch and CookGrumpy’s HoneybunchHey What’s for Dinner Mom?Honey and BirchI Can Cook ThatJane’s Adventures in DinnerJessie WeaverLife on Food Life, Love, and Good FoodMajorly DeliciousMoore or Less Cooking Food BlogMother Would KnowOr Whatever You DoPoet in the PantryRecipes Food and CookingRhubarb and HoneySassy Southern YankeeSavory TartSeduction in The KitchenSerena LissySumptuous SpoonfulsTake Two TapasThat Skinny Chick Can BakeThatsSoYummyThe Chonchudo FilesThe Crumby CupcakeThe Dinner-MomThe Saucy SouthernerThe Spiced LifeThe Spiffy CookieThe Two Bite ClubThe Weekday GourmetVintage KittyWendy PolisiWhat A Girl EatsWhitBit’s Indian KitchenWit Wisdom & FoodZesty South Indian Kitchen

Are you a blogger who is interested in joining us during out next community event?

Sign up here now!

We’ll make sure you get an email about our next blogger event.