Chocolate Pecan Pie

My favorite Thanksgiving pie is PECAN! One year I decided to try Martha Stewart’s recipe and add chocolate! Oh my…. I haven’t been able to go back! This pie is rich and decadent and you will love it!  Mr. Sweets and Whimsy requested this amazing pie for Father’s Day and it didn’t last very long. 

baked pie

 Place uncooked pie dough in deep dish pie dish. 


 Next comes the good part! Chocolate! You can use any chocolate for this. This time I decided to use bittersweet! Dark chocolate is very nice as well. Martha’s recipe calls for semisweet.


 Chop up the chocolate! You will use the entire bar of chocolate (4oz) OR if you are me… one “tiny” section goes to the cook and the rest is for the pie! 

chopped chocolate

 Place the chocolate into a double boiler and gently heat until it is melted. 

melted sugar

 Combine corn syrup

corn syrup




cornsyrup and sugar

 vanilla extract and salt. Add melted chocolate slowly.

vanilla and salt

 Mix all of the ingredients and pour into the pie crust being careful to not over mix filling mixture.


 Cover top of filling with pecans. 


 Bake at 350 degrees for 50 to 60 minutes or until filling is set. 

baked pie

 Let pie cool 4 hours to overnight. I can’t wait to try this recipe in bar form or mini tarts! mmmm! pecans and chocolate- another match made in heaven! 

Chocolate Pecan Pie
Write a review
  1. 4 ounces semisweet chocolate, finely chopped
  2. 4 large eggs, lightly beaten
  3. 1 1/2 cups light corn syrup
  4. 1/2 cup sugar
  5. 1 teaspoon pure vanilla extract
  6. 1/2 teaspoon salt
  7. 1 cup pecans
  1. STEP 1
  2. Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.
  3. STEP 2
  4. In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
  5. STEP 3
  6. Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
Adapted from
Sweets & Whimsy


Chocolate Strawberry Shortcake

I remember my first gourmet chocolate covered strawberry. It was unforgettable! Another two ingredients that were meant for each other!  We have a small strawberry patch on our deck and every year we plant more and more because we just can’t get enough! I decided to celebrate the beautiful relationship of chocolate and strawberries and make our favorite summer dessert! Strawberry Shortcake made extra special with a chocolate shortcake! Mmmm…..

 This dessert proves that you eat with your eyes first! One of the reasons I love shortcake is because it is so beautiful! I love the colors! The red  of ripe sweet strawberries and the white cream top it with some dark chocolate and its a masterpiece!! Strawberry shortcake is a must when the strawberries are ripest! Perfect summer dessert. 

chocolate strawberry shortcake

 Prepare your strawberries to macerate. Wash, dry, hull, and slice 2 lbs of strawberries. Sprinkle with sugar and set aside to allow strawberries to make it’s own beautiful sauce! 

sweet berries

 Prepare the chocolate shortcake…. a little secret- this is my scone recipe! Remember my classic scone recipe? Take a look HERE! I tried several chocolate shortcake recipes and wasn’t happy with the texture. I decided to rewrite my scone recipe and add chocolate. The result is perfection! You are going to LOVE these! 

dry ingredients-ss

 Combine the dry ingredients…… add butter. Mix dough with eggs and cream. Mix lightly with spatula. Dump dough onto lightly floured board. Knead dough and form into a disk. Add chocolate chips.  Divide in half and form into a disk again. 

brush tops

 Cut dough into 8 slices. Move to baking sheet and brush with cream. Bake at 400 degrees for 12-14 minutes. 


 Beautiful chocolate scone!

chocolate shortcake


Split shortcake in half. 

macerated strawberries

 The strawberries are ready! See the beautiful sauce! 

whipped cream

 Fresh whipped cream….

chocolate strawberry shortcake

 To build this dessert, take a serrated knife and slice the shortcake in half horizontally. Place one half of the shortcake on the plate. Top with cream, then strawberries, then Repeat! To finish the plate, drizzle top with strawberry sauce and melted chocolate. 


Chocolate Strawberry Shortcake
Write a review
For chocolate shortcake
  1. 1 3/4 cup flour
  2. 3 tablespoons cocoa powder
  3. 3 tablespoons sugar
  4. 1 tablespoon baking powder
  5. 1/2 teaspoon salt
  6. 1 egg, slightly beaten
  7. 1 cup whipping cream
  8. 1/4 cup chocolate chips
For the strawberries
  1. 2 lb package strawberries, hulled and sliced
  2. 1/4 cup sugar
For sweetened whipped cream
  1. 1 cup whipping cream
  2. 1 tablespoon sugar
For the shortcake
  1. 1. Combine flour, sugar, baking powder, and salt into small food processor. Pulse several times to combine. Add butter. Pulse until mixture resembles gravel.
  2. 2. Lightly beat egg. Add heavy cream.
  3. 3. Add butter and flour mixture to cream mixture. Stir until combined.
  4. 4. Dump dough onto floured board. Knead dough gently and form into a disk. Cut in half. form into a disk again and cut into eight triangles.
  5. 5. Transfer dough to baking sheet. Brush dough with cream.
  6. 6. Bake at 400 degrees for 12-14 minutes.
For the strawberries
  1. Clean and dry strawberries. Hull and slice strawberries. Sprinkle strawberries with sugar. Allow strawberries to sit until it make a thick, yummy sauce.
For sweetened whipped cream
  1. Whip cream with an electric mixer on high speed until you start seeing soft peaks. Add sugar. Whip until sugar is combined.
To assemble chocolate strawberry shortcake
  1. Cut one chocolate shortcake in half. Place one half down on plate. Top with whipped cream, then strawberries. Repeat!! Drizzle strawberry sauce and melted chocolate over dessert to finish.
Sweets & Whimsy


Lemonade Cake

My Dad loves ALL THINGS lemon. For Fathers Day, I made him this lemon cake. So bright and fresh!!  I would love to have a grove of lemon trees someday!This is a gloriously moist cake with a sweet, tart lemonade glaze!  If you like lemon, you will love this! lemon cake2

 Our cast of characters for this yummy cake starts with: butter and sugar…

butter and sugar

 4 eggs,


 and of course, lots of lemon….


 the combination of lemon juice and lemon zest puts the zingy lemon flavor over the top! I zested 5 lemons to equal  1/4 cup of lemon zest. Depending on the size of the lemons you purchase, you may need more or less. 


 Combine the dry ingredients…. flour, baking powder, baking soda, and salt. 

dry ingredients-lemon

 Combine vanilla extract, lemon juice, and buttermilk. I didn’t have any buttermilk on hand so I made my own (combine milk and 1 teaspoon lemon juice)

wet ingredients-lemon cake

 Combine your dry ingredients and wet ingredients! Bake in a 350 degree oven for 30-40  minutes or until toothpick comes out clean. Allow bread to cool in pan for 10 minutes. Invert bread onto cooling rack and let cool completely. 


 While bread is cooling. prepare your lemonade glaze. Combine 1/2 cup of sugar with 1/2 cup of lemon juice in a small saucepan. Cook on low heat until the sugar dissolves and the mixture is thick and bubbly.

lemon cake2



Drizzle lemonade glaze over bread!

lemon cake4

 Package up and give to Dad for Fathers Day or your favorite lemon lover! 

Lemon Cake
Write a review
  1. 1/2 pound (2 sticks) unsalted butter, at room temperature
  2. 2 1/2 cups granulated sugar, divided
  3. 4 extra-large eggs, at room temperature
  4. 1/4 cup grated lemon zest (6 large lemons)
  5. 3 cups flour
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon baking soda
  8. 1 teaspoon kosher salt
  9. 3/4 cup freshly squeezed lemon juice, divided
  10. 3/4 cup buttermilk, at room temperature
  11. 1 teaspoon pure vanilla extract
  1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
  2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemonade glaze over them. Allow the cakes to cool completely.
Adapted from adapted from an Ina Garten recipe for Lemon Cake
Sweets & Whimsy







Fresh Blueberry Cake

One of my very favorite things to do this time of year is berry picking! Strawberries, Blackberries, Raspberries, and of course Blueberries! Blueberry picking is fun, but it is hard work!  In order to have enough for a recipe, you need to do A LOT of berry picking! This recipe calls for 2 cups of blueberries… and this time, we went to the store….. This recipe is sooo very easy and yummy!
baked cobbler

 First, I started with my dry ingredients: flour, baking powder, sugar, and salt. 

dry ingredients-blueberry

 Then add in your wet ingredients. melted butter, milk and vanilla…

wet ingredients- bluberry

 Wash and dry your fresh berries. I love that blueberry color!!


 Mix the wet and dry ingredients, place batter into an 8×8 dish that has been prepared with cooking spray or butter. 

blueberry batter

 Sprinkle the batter evenly with blueberries. 

cover batter with blueberries

 I love that we aren’t mixing the berries in to this batter. It assures that the blueberries won’t be get broken down too much and they won’t sink to the bottom.


 Sprinkle the top of the berries with sugar. Bake at 350 degrees for 25- 30 minutes or until knife comes out clean. 

cover with sugar

 Serve with fresh sweetened cream as I did or ice cream.  This cake is also really good all by itself! 

finished cobbler

 This is a really nice dessert to enjoy in the summer! Can’t wait to do some more picking!!  Enjoy!



Fresh Blueberry Cake
Write a review
  1. 1 1/4 cups all-purpose flour
  2. 1/2 cup sugar
  3. 1/4 teaspoon salt
  4. 1 1/2 teaspoons baking powder
  5. 3/4 cup whole milk
  6. 1/3 cup butter, melted
  7. 2 cups fresh blueberries
  8. 1/4 cup sugar
  9. 1 teaspoon vanilla extract
  1. Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine.
  2. Add in milk, vanilla, and butter; stir to combine.
  3. Spread batter into a greased 8-inch square baking pan.
  4. Sprinkle blueberries evenly over batter.
  5. Sprinkle with 1/4 cup sugar
  6. Bake at 350° for 40-45 minutes or until a pick comes out clean.
  7. Serve with sweetened cream or ice cream.
Sweets & Whimsy


Slow Cooked BBQ Chicken

This is my go-to recipe for BBQ chicken. I love the sweet and spicy combination of the barbecue sauce and the tenderness of the chicken. Perfect paired with coleslaw and pickles to put on a sandwich. Or on a pizza, or…. all by itself! Yum! pulled chicken sandwich 

raw chicken

Start this dish by salt and peppering your chicken. This recipe calls for boneless, skinless chicken thighs. I have also made this recipe with chicken breasts. Brown your chicken 4 minutes on each side in oil in a large skillet over medium high heat. Remove from heat, and place in a 4 quart slow cooker. 

spices for pulled chicken

 Gather your barbecue sauce ingredients: ketchup, brown sugar, worcestershire sauce, cider vinegar, yellow mustard, red pepper and garlic salt.  

bbq sauce

Sometimes when I make this I like to change up the vinegars and mustards. To decrease the spiciness you can decrease the amount of red pepper. Whisk to combine. sauce the chicken

Once all of the chicken is done cooking, place in the bottom of a slow cooker. Cover with the barbecue sauce. Cook on HIGH heat for 1 hour. Reduce heat to low and cook for 5 to 6 hours. 

shredded chicken

After chicken is fully cooked, remove chicken from sauce; shred chicken. Stir shredded chicken into sauce. 

pulled chicken sandwich

This barbecue sandwich is a superstar! I love to make a big batch, half to freeze and half to eat!  It’s also great to bring to a family with a new baby. Just decrease the red pepper for a milder taste.




Slow-Cooked BBQ Chicken
A sweet and spicy shredded chicken with a homemade barbecue sauce.
Write a review
  1. 3 lbs skinned and boned chicken thighs
  2. 2 tablespoons olive oil
  3. 2 cups ketchup
  4. 1/2 cup brown sugar
  5. 3 tablespoons Worcestershire sauce
  6. 2 tablespoons cider vinegar
  7. 2 tablespoons yellow mustard
  8. 2 teaspoons ground red pepper
  9. 1 teaspoon garlic salt
  1. 1. Brown chicken 4 minutes on each side in 1 tablespoons of hot oil in a large skillet over medium-high heat. Remove from heat, and place in a 4-quart slow cooker.
  2. 2. Combine ketchup and next 6 ingredients. Pour over chicken.
  3. 3. Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook 5 to 6 hours. Remove chicken from sauce; shred chicken. Stir shredded chicken into sauce.
Adapted from Southern Living Slow-Cooker Cookbook
Adapted from Southern Living Slow-Cooker Cookbook
Sweets & Whimsy

Zucchini Linguini

There is nothing better in my opinion than a big bowl of pasta, topped with a flavorful sauce, and lots of cheese! It is one of my most favorite things. I decided to try something a little different and I can’t wait for you to try it! I swapped out the pasta for zucchini  and it is fantastic…  we ALL love it- even the kids!! I’d love to see how this would pair with some mini meatballs or thinly sliced Italian sausage. final pictureI decided to use zucchini instead of spaghetti squash because I think the zucchini can hold the sauce better and I love the taste. I only had 2 large zucchinis when I made this. Ideally, for a whole jar of sauce, you should peel 5 medium squash or at least 3 large squash. You will also need a good tomato sauce. I like Barilla, but if the budget allows- Rao’s Marinara sauce is really nice as well. I also like to add some fresh garlic! About 2-3 cloves should do! zucchini linguini ingredientsUsing your Julienne Peeler, Peel the zucchini down to the seeds, turn squash over and repeat. I love the pasta like strands- so pretty! zucchini linguiniPlace zucchini linguine into a microwave safe bowl, cover with tomato sauce, add garlic, and drizzle top with olive oil, mix well. Microwave for 5 minutes with cover on. Stir. Microwave again for 3 minutes or until squash is fully softened and sauce is warmed through.
final picture   You can top this yummy squash pasta with your favorite cheese if you’d like.  I can’t wait for YOU to try this! Perfect for anyone watching their carb intake and perfect for kids who need some creative veggies in their life! 


Zucchini Linguinie
zucchini with marinara sauce. A perfectly delicious alternative for anyone who is trying to avoid carbs.
Write a review
  1. 5 small to medium zucchini squash
  2. 1 jar basil and garlic tomato sauce
  3. 2 cloves garlic
  4. drizzle of olive oil
  1. Using a julienne peeler, peel the zucchini until you start seeing seeds. Place zucchini linguine into microwave safe bowl with lid. Mix in tomato sauce and garlic cloves. Drizzle top with olive oil. Cover with lid, microwave for 5 minutes. remove from microwave and stir. Microwave for an additional 2-3 minutes.
  2. *If you do not have a microwave safe dish. You can sautee your zucchini on the stove top until cooked through, add sauce and garlic cloves until warmed through.
  3. **For this dish, I used the Everyday Pampered Chef RockCrock....
Sweets & Whimsy

Celebration Sticky Buns


As  I’ve shared many times, my family likes to celebrate special moments with food! First day school year, birthday breakfast, end of school celebration., Christmas morning! These are the sticky buns that my family chooses to start the celebration! I recently made these for Monkey Man’s birthday breakfast! Glitter Girl suggested I make a batch without nuts for the birthday boy!

sticky buns final

 Melt one stick of butter in a medium saucepan. Add brown sugar, corn syrup, and nuts. Cook on medium heat until bubbly. Cook for an additional five minutes.


 Open both tubes of biscuits, separate, and cut into four equal parts. You can also make this recipe with roll dough, but you will have to allow dough to rise overnight. 

biscuit pieces

 Combine one cup sugar and one tablespoon cinnamon. 

cinnamon sugar

 Roll dough pieces in cinnamon sugar mixture.

roll in cinnamon sugar

 Prepare your bundt pans with cooking spray or butter. You can also use a 9×13 glass pan if you’d prefer. 

bundt pans

 Place cinnamon sugar dough on top of butter mixture. 

put into bundt

 Bake at 350 degrees for 20-25 minutes or until biscuits are golden brown. Cool for 10 minutes on wire rack. 

baked sticky buns

 Invert onto serving platter. 

with nuts

 Repeat process to make sticky buns without nuts. This was a big hit with the kids. Not as pretty, but very yummy!

without nuts

 I hope this easy dish appears at many of your celebrations! Yummy and easy!!

sticky buns final




Celebration Sticky Buns
The perfect breakfast for a celebration!
Write a review
  1. 1 stick unsalted butter
  2. 1/2 cup brown sugar
  3. 1/2 cup pecans, chopped (optional)
  4. 2 tablespoons corn syrup
  5. 2 cans Jumbo size flaky biscuits
  6. 1 cup sugar
  7. 1 tablespoon cinnamon
  1. 1. Melt butter in medium sauce pan. Add brown sugar, corn syrup, and nuts if desired. Allow mixture to bubble on medium low heat until starts to thicken, about 5 minutes. Pour mixture into tube pan.
  2. 2. Remove biscuits from package. Quarter each biscuit and roll into cinnamon sugar mixture. Repeat with all biscuit pieces and place on top of the brown sugar mixture.
  3. 3. Bake at 350 degrees for 20-25 minutes.
  4. 4. Cool in pan on a wire rack for 10 minutes.
  5. 5. Invert onto a serving platter.
Sweets & Whimsy