Recipe Blog

In A Pinch — Desserts

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!

      GoGo's Killer Cookies

      Posted by Callies Biscuits on

      Every summer we drive out west and back for our Idaho July travels. It's always fun to plan our return trip and see which way we are going to go, slowly trying to show our girls the USA, with different experiences along the way. One of our stops a few years ago was with a great family friend who goes by the famous name Gogo! My girls LOVED to dress up in her closet, play by her stream and look for the horses on her property in Laramie. Let's get this straight--Gogo doesn't cook, but she always has these "Killer Cookies" in her fridge for little hands and feet!

      My girls always talk about Gogo, her amazing beauty, creativity, and energy AND her "cookies," so I decided to make my own version. My favorite part is they are kept in the freezer so I'm not always tempted to eat them! Out of sight out of mind! I used toasted pecans and added melted chocolate. Gogo uses almonds and no chocolate. Don’t be afraid to switch it up!


        - 10 ounces graham crackers - 2 sticks butter - 1/3 cup sugar - 2 ounces chocolate chips, melted for drizzle - 1 cup Callie's Pecans, crushed


        1. Line a baking sheet with parchment paper. 1. Arrange graham crackers in a single layer on top of the parchment paper, covering the whole baking sheet. 1. In a sauté pan, melt the butter and sugar. Whisk constantly until bubbly. 1. Pour butter on top of graham crackers. Spread with a spatula making sure to cover all of the graham crackers. 1. Using a spoon, drizzle the melted chocolate all over the graham crackers. 1. Sprinkle the crushed pecans all over the graham crackers. 1. Freeze for at least one hour. 1. Remove from freezer and break into pieces. Enjoy!

          Store your leftovers in the freezer! - Carrie

          Rosé Spiked Berry Crostada

          Posted by Callies Biscuits on

          Summertime means rosé time. If you are anything like me, I'm always trying to figure out how to not drink an entire bottle myself!  This recipe helps me manage my "portions" properly. Hee hee! My family and I are in Idaho for The Fourth of July. I love our traditions of decorating bikes for the Victor parade and eating a family meal that consists of my mother-in-law's cowboy beans! I always bring the dessert and it's in my nature to do my best to make it somewhat themed for the holiday. This Crostata is so delish with a shortcake pie crust, fresh berries, and a quick rosé soak!


            - 6 ounces fresh blackberries - 16 ounces fresh strawberries, sliced - 1/3 cup rosé, I recommend Hogwash - 1/3 cup + 2 tablespoons sugar, divided - 1 package Callie’s Buttermilk Biscuit Mix - 8 tablespoon unsalted butter, room temperature - 1/3 cup + 2 tablespoons whole milk - 1 teaspoon vanilla extract - 2 tablespoons salted butter, melted - 3 tablespoons turbinado sugar


            1. Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. 1. In a large bowl mix together Callie’s Buttermilk Biscuit Mix, 1/3 cup sugar and 8 tablespoons of butter. Working with your hands, mix quickly together until mixture resembles coarse crumbs. 1. Mix together the milk and vanilla. Add it to the biscuit mixture. Mix quickly with your hands. If mixture seems too dry add in another tablespoon of milk. Work dough into a ball. Wrap dough in plastic wrap and freeze for 30 minutes. 1. While the dough is chilling, macerate the berries. In a small bowl add the berries, rosé and 2 tablespoons of sugar. Let the berries sit for 30 minutes. 1. Lightly flour your working surface. After the dough has chilled for 30 minutes, roll the dough out carefully; pinching off a piece of dough to use as ribbon on top. Roll dough out to 10-12 inches in diameter and 1/8 inch thin. Roll the reserved dough out to 1/8 inch thin. Using a pasta cutter or knife, cut dough into 3 ribbons; set aside. 1. Drain the berries. Place the blackberries in the left upper corner of the dough. Then place the sliced strawberries all around the blackberries and the center of the dough, leaving about an inch or so around the edge. You want the fruit to resemble the American flag. 1. Gently fold the edges of the dough over the berries, pinching together any open seams. Add the reserved 3 ribbons on top. 1. Brush 2 tablespoons of melted butter all over the dough and sprinkle with turbinado sugar. 1. Bake for 30-35 minutes or until dough is golden brown. 1. Serve with vanilla ice cream and enjoy!

              Use whatever berries you like! I mixed it up with blackberries and strawberries instead of blueberries this time. - Carrie


              Blueberry Shortcake Trifle

              Posted by Callies Biscuits on

              When the Atlanta Journal-Constitution calls and asks for a story and recipe, you say yes immediately. We were lucky enough to be featured in May talking all things biscuits. One of the questions they asked was what to do with extra biscuit dough and leftover biscuits. This, of course, is one of my favorite topics so I jumped at the chance to write a few recipes showing my go-to creations. You can find all three of our recipes at but here is my family's new favorite summer dessert: Blueberry Shortcake Trifle With Lemon Curd, Whipped Cream and Shortcake Croutons

              In the Atlanta Journal-Constitution article, you can find the recipe for strawberry shortcakes and our buttermilk biscuit bowls. Click here for the full article and enjoy!

              Blueberry Shortcake Trifle

              Trifle Ingredients

                - 4 cups fresh blueberries, rinsed and drained - 16 ounces whipped cream - 20 ounces lemon curd - 1 dozen of Callie's shortcake biscuits - 4 tablespoons butter, melted - 1 tablespoon vanilla - 1 tablespoon turbinado sugar


                1. Preheat oven to 350°. 1. Crumble the shortcakes onto a parchment paper lined baking sheet. Toss with the melted butter, vanilla and turbinado sugar. 1. Bake for 10-15 minutes or until lightly golden brown and crisp. Remove from oven and let cool completely. Reserving ¼ cup for garnish. 1. In a trifle bowl, layer 1/3 of the crumbled shortcakes, 1/3 of the lemon curd, 1/3 of the blueberries and 1/3 of the whipped cream. Repeat layers twice. Finishing with whipped cream. 1. Garnish with reserved crumbled shortcakes, sugared blueberries and lemon zest if desired. Cover and chill until ready to serve.

              Optional Sugared Blueberry Ingredients

                - 2 egg whites - ½ cup fresh blueberries - ¼ cup sugar

              Optional Sugared Blueberry Instructions

                1. In a small bowl, beat egg whites with a fork until foamy. 1. Brush the blueberries with the egg whites. 1. Roll them in sugar and lay them on parchment paper to dry for at least 20 minutes.
              This dessert is a great way to get the kids involved in the meal. They can make this recipe from start to finish... less work for you more fun for them. — Carrie