Recipe Blog

In A Pinch — baking

The Devil's Chocolate Cake

Posted by Callies Biscuits on

Caution: This cake is so good that you will not be able to have just one slice! 

This devilish chocolate cake has been in my family for over 40 years. I was first introduced to the recipe when my mom's best friend baked it in her very own bakery, The Dessert Place. The Dessert Place was a go-to shop for sweets and treats for over a decade in Atlanta. In fact, owners Yowmedoo and Sheryl (aka Bennett and Sheryl) loved the neighborhood so much that they continued to stay even when the bakery closed. Today, we lease our Atlanta Hot Little Biscuit bake shop from the dessert-masters themselves!

Like most family traditions, The Dessert Place lives on through their daughter, Marisa. She has transitioned The Dessert Place into an online bake shop featuring cream cheese brownies. Marisa, when will you start offering this cake?! Until then, the recipe lives on in my kitchen. My mom, Callie, bakes it with my daughters each year. My daughter Sarah's birthday is coming up and I can guarantee no crumb will be left behind!

Dig in!

Ingredients for the Cake


Ingredients for the Frosting



    1. Preheat oven to 350 degrees. Grease and flour two 8 inch round cake pans and set aside. 1. Using an electric mixer beat butter on medium speed for one minute. Add the brown sugar and continue to beat on medium speed. Add eggs in one at a time. Beat until mixture is light and fluffy- about 5 minutes. 1. Add in the melted chocolate and vanilla extract. Mix until combined. Scrape down the sides of the bowl with a rubber spatula to make sure all ingredients are well blended. 1. In another bowl combine the flour, baking soda, and salt. Add the dry ingredients to the batter, alternately with the buttermilk. On low speed, slowly add in the boiling water. Once again, scrape down the sides of the bowl and mix ingredients well. 1. Pour the batter evenly into the prepared cake pans. Knock the pans on the counter several times to make sure the batter is evenly distributed and air bubbles are eliminated. 1. Bake on center rack of oven for 35-40 minutes or until a toothpick comes out clean. Let cakes cool on wire rack for 20 minutes before removing them from the pans. Be sure cakes are completely cool before frosting. 1. While cakes are cooling, make the frosting. Using an electric mixer, cream together the butter and shortening on medium speed. Add half of the confectioner’s sugar and scrape down the sides of the bowl with a rubber spatula.* 1. Mix in the chocolate syrup, remaining confectioner’s sugar, salt and melted chocolate. Stir together the vanilla, egg yolk and hot coffee and add it to the frosting. Scrape down the sides of the bowl and mix on high for two minutes or until the frosting is light and fluffy. 1. Frost the cooled cakes and Enjoy! * If you like a lot of frosting, double the frosting recipe.

    It’s so good, you can’t stop eating it. It’s seriously devil’s work.
    — Carrie

    Nutter Butters

    Posted by Callies Biscuits on

    This summer our family took an adventure down the Salmon River on a five day overnight rafting trip. What a challenge this was on many levels for us all– but an amazing unforgettable family journey! Everyday we floated down the river working together as a team trying not to let the rapids take us down. What it really did in the end was make us a stronger unit, overcoming our fears and working together to accomplish our goals. The meals on this trip were the reward! Each day our guides would pull over halfway through the trip and make us lunch and dinner. What a treat that was, and if I do say so a true vacation for me. Not many people cook for me, so this was an indulgence.

    Of course at the end of the trip the one thing my girls said was their favorite were the nutter butter cookies that were served everyday at the end of lunch. What?! Out of all that amazing homemade food made in the middle of an electricity barren homestead and you want the packaged cookies from the grocery store?  

    I decided immediately we had to make homemade versions when we came home! And so we did. We borrowed the recipe from our friends at Food 52 and they were divine. We added a few things to make it our own but all in all I think the nutter butters will always remind us about our best family vacation to date!  


    I highly recommend this trip for a family vacation. Look up Salmon River Rafting and ask for Wayne. Their website is dated but the experience was beyond any of our expectations!

    Nutter Butter Cookies

    Nutter Butter Cookie Ingredients

      - 1 ½ cups King Arthur Flour - ¾ teaspoon baking soda - ¼ teaspoon salt - 1 stick salted butter, room temperature - 1 cup light brown sugar - 1 egg - ½ teaspoon vanilla - ¾ cup chunky peanut butter - ½ cup sugar for rolling dough in

    Peanut Butter Cream Filling Ingredients

      - 4 tablespoons salted butter - ½ cup chunky peanut butter - 1 cup powdered sugar - 2 tablespoons whole milk - ½ teaspoon vanilla - 8 ounces dark chocolate, melted


      1. In a small bow whisk together the King Arthur Flour, baking soda and salt. Set aside. 1. Using a stand mixer or hand held; beat the butter and brown sugar together for 2 minutes or until light and fluffy. 1. Add in the egg and vanilla. Mix until combined. 1. Add in the peanut butter and mix until combined. 1. Slowly add the flour mixture and mix until just combined. Cover and chill dough for at least one hour or overnight. 1. Preheat oven to 350. 1. Roll 1 tablespoon of dough into logs that are 1 inch long. Roll each log into the sugar until coated. Place dough 2 inches apart on a parchment lined baking sheet. 1. Using a fork, make a criss-cross pattern in the dough. Pinch the middle to make the dough resemble a peanut. Place dough in freezer for 15 minutes. 1. Bake for 9-11 minutes or until cookies are lightly golden. They will still be soft to the touch and that is ok. Let the cookies set on the baking sheet for 5 minutes. Transfer to a cooling rack and let cool completely. 1. Make the peanut butter cream filling. Using a stand mixer or hand held; mix the peanut butter, butter, powdered sugar, milk and vanilla until combined. 1. Spread a thick layer of the cream onto one cookie and then sandwich another on top. 1. Dip half of each sandwich into the melted chocolate and place onto wax paper. Place in the refrigerator and chill until chocolate has hardened. 1. Enjoy!

      Bennett Brunch: Egg Biscuit Nest

      Posted by Callies Biscuits on


      Last week, Tasting Table posted an article sharing ideas of what to do with the biscuit dough that is left over once you've stamped enough biscuits for your tray. I was honored to include the Callie's method of the "snake." Tasting Table suggested using the left over dough as a tray for gravy. Inspired by the idea, I couldn't wait to try it my own way. 

      This past Sunday, I went to Los Angeles for my friend and founder of Hedley & Bennett, Ellen Bennett's, for her famous brunch event. The #BennettBrunches have become quite the tasty function. I decided to test my biscuit tray idea at the brunch. I like to call it the Egg in a Biscuit Nest! Follow the buttermilk biscuit recipe and everyone will get a biscuit and an egg in the nest.


      For the Tasting Table article, click here!

      Ellen and I will be participating in the Charleston Wine + Food Festival March 2nd through the 5th. Catch Ellen at Pecha Kucha and Stories From Her Kitchen. I'll be at both of those events as well as Battle of the Biscuit event in the Culinary Village on Saturday and The Gospel Brunch on Sunday. Get your tickets before they sell out!


      Egg Biscuit Nest

      Ingredients (A Dozen Biscuits)

        - 1 Bag Callie’s Buttermilk Biscuit Mix - 6 Tablespoon Salted Butter, Divided - ¼ Cup Cream Cheese - ¾ - 1 Cup Whole Buttermilk

      Biscuit Instructions

        1. Preheat the over to 450°F. 1. Place 2 cups of the mix into a large bowl. 1. Cut 4 tablespoons butter and cream cheese into small cubes, and then incorporate until the mixture looks like grated parmesan cheese. 1. Make a well in the center of the dough, add buttermilk and combine until the dough is wet and sticky. 1. Dust the dough, rolling surface, rolling pin, and a 2-inch biscuit cutter very liberally with the remaining biscuit mix. 1. Dump the dough onto a floured surface. Roll dough to ½-inch thick. Using the floured biscuit cutter, cute straight down into the dough, starting from the outside edge of the dough and working in. 1. Place biscuits on a parchment lined baking sheet with sides. The biscuits should touch each other on the pan. 1. Brush with 2 tablespoons butter. 1. Bake for 16-18 minutes, turning the pan halfway through continuing to bake until the tops are a light golden brown.

        Biscuit Nest Instructions

          1. Place the left over biscuit dough onto a parchment lined baking sheet once all twelve biscuits have been stamped out. You now have your "nest." 1. Brush the nest with butter and bake for 12 minutes at 400°F. 1. Pull the biscuit nest out of the oven and crack an egg inside each biscuit cut out. 1. Bake for additional 7 minutes or until the egg reaches your preference. 1. Finally, brush with butter, sprinkle with fresh cracked pepper and salt, and serve.

        Cream Cheese Pie

        Posted by Callies Biscuits on

        I recently found this recipe tucked in one of my old books that was discovered during the move. I guess I had been using this recipe as a bookmark! There is something so nostalgic about seeing my Grandmother's, Mama as we called her, handwriting. I'd been meaning to make this for a while. Of course I started thinking, "How can I make this my own?" 

        I decided to use shortcakes for the pie crust and it was sinful. While researching other cream cheese pies, I noticed many of them called for a topping, this sour cream topping from Food Network was exactly what I was looking for. A couple of changes were added but the final is a perfect holiday, or anytime, dessert!


        Cream Cheese Pie

        Pie Crust Ingredients

          - 4 leftover biscuits pulsed in food processor, approximately 1 1/2 cups of crumbs - Combine with 6 tablespoons of melted butter - Healthy sprinkle of cinnamon - Splash of vanilla

        Pie Crust Instructions

          1. Mix above together with a fork then mold into a pie dish. 1. Bake at 375° for 10 minutes. 1. Let cool completely before adding the filling

        Pie Filling Ingredients

          - 9 ounces cream cheese - 1/4 cup cream - 3 eggs - 1 cup of sugar - Juice if one lemon - Sprinkle of salt - Splash of vanilla

        Pie Filling Instructions

          1. Mix above together in an electric mixer for 3-4 minutes until whipped and smooth 1. Pour into cooled shortcake pie crust and bake at 350° for 20 minutes 1. Refrigerated for 3 hours 1. Serve with sour cream topping (1 cup sour cream, 3 tablespoons granulated sugar, a healthy splash of vanilla)
        I love how Mama’s recipes were simply jotted down, no real recipe, just ingredients!

        Ham Pleasures

        Posted by Callies Biscuits on

        Head over to the Love, Reese Draper James blog for more Southern tips. It was so much fun collaborating with Draper James for all things tailgating. And how adorable are their tailgating dishes! 

        Ham Pleasures


          - 3 dozen thawed buttermilk biscuits - 2 sticks of softened salted butter - 3 tbsp Dijon mustard - 3 tbsp of poppy seeds - 2 tsp Worcestershire sauce - 3 green onions, minced - 1 tbsp honey - 1 lb Swiss cheese, medium sliced - 1 lb smoked ham, medium sliced


          1. Preheat oven to 400°. 1. Cream together the butter, mustard, poppy seeds, onions, honey and Worcestershire sauce. 1. Slice the biscuits down the middle and spread the butter mixture on both the center and liberally on the tops. 1. Place cheese and ham in the center and place the tops back on. Hint: I use two slices for every six biscuits. 1. Wrap the biscuits completely in foil and place on a sheet pan. 1. Heat in the oven for 12-15 minutes.