Three Tier Cake Co

Fruit and Chocolate Dessert Pizza

Dessert pizza!
Why have I never thought of this before? Seriously, what’s not to like? Pudding, fruit, Oreos, and dough… Oh my goodness! Super easy and super delicious!

Next time I might go crazy and add a marscapone  cheese layer! Or whipped cream? Alex suggested marshmallows! Peanut butter and bananas? Any of the above would be delicious! I can’t wait until Kami has little friends over, and we can have a dessert pizza bar where everyone can dress their own pizzas! Okay, I’m getting ahead of myself!

Go crazy with toppings and make the perfect dessert pizza!

Fruit and Chocolate Dessert Pizza


1 Pizza dough
6 strawberries, sliced
1 banana, sliced
Instant chocolate pudding
2 Oreos, crushed

Mix pudding mix accotding to label on the box. I used a little less milk to make pudding thicker.  Using your favorite pizza dough, from scratch or canned, bake dough according to manufacturer’s directions. I use Smitten Kitchen’s rushed pizza dough from her cookbook. I used half the dough and made one small pizza since there are only two of us.  Allow pizza dough to cool. In the mean time slice bananas and strawberries. Crush the Oreos.  Once pizza crust is cooled, spread a thick layer of pudding on top. Arrange fruit on top of pudding. Finally, sprinkle your cookie crumbs. Enjoy!

Banana Bread Breakfast Cookies


I don’t know about you, but I love banana bread! The only annoying thing is that any time you want a piece you have to take it out of the fridge, remove the press and seal, and then slice it, which can be easier said than done with baby in your arms! And sometimes you don’t want to take a whole two minutes in order to enjoy your bread. You want it right now! Patience isn’t always my best quality. I guess you could pre-slice your loaf of banana bread, but then it might get dried out too quickly and how sad would that be? Oh, what first world problems I suffered from. Woe is me.

In order to alleviate the said challenges I face (ha) when it comes to banana bread, I turned my favorite quick bread into cookies! I also wanted an excuse to eat cookies for breakfast, so I threw in some oatmeal and added “breakfast” to the title. Genius, right? Really, these cookies are healthy; they’ve got protein, fruit, and grains. Definitely breakfast material! Or dessert. OR maybe both? You can decide.

Banana Bread Breakfast Cookies
Yields about 3 dozen cookies
1 1/2 cups all-purpose flour
1/4 teaspoon table salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup peanut butter
6 tablespoons melted unsalted butter
1/4 cup granulated sugar
1/2 cup lightly packed brown sugar
1 egg
1 teaspoon vanilla extract
2 medium mashed bananas
1 cup old-fashioned oats
1 cup chocolate chips

Preheat oven to 350F. Line two baking sheets with parchment paper. In a medium mixing bowl, whisk flour, salt, baking soda, and cinnamon. In the bowl of a stand mixer, beat on medium the sugars, butter, egg, and vanilla extract until well combined. Add mashed bananas and beat until incorporated. Turn mixer to low and slowly add dry ingredients. Mix until just combined. With a spatula, add in oats and chocolate chips. Using a small ice cream scoop or spoon, drop one inch balls of dough onto the baking sheet about two inches apart. Bake in oven for 12-15 minutes. Remove from oven. Let sit for two minutes before moving to a cooling rack. Enjoy! Store in air-tight container in refrigerator.

* The great thing about these cookies is you can add or subtract the add-ins as you wish. Add nuts, raisins, dried fruit, or even coconut to mix things up! Please share the creations you come up with!

Apple Maple Upside Down Cake


For some reason my child doesn’t require nearly the amount of sleep I thought most six month-olds need.  I thought that at some point she would start taking regular naps.  I imagined the day where  she would fall asleep, without fussing, and  I would place her in her crib to nap for at least an hour.  Snap back to reality, well my reality anyway.  My LO takes catnaps, 20 minutes here and there throughout the day.  Once in a while I might get 40 minutes, if I’m lucky.  She also won’t nap in her crib.  As soon as I put her down in it, her eyes shoot open, and she gives me the, “really?” look.  Sometimes, once in a while, I can lay her on my bed after she’s passed out, but the means I am confined to my room with her.  Needless to say, there is very little time for recipes that require both hands.  I have become a worshiper of the crock pot and drop cookies these days.  I really shouldn’t complain.  When baby is awake, she is smiley and content.  Rarely does she get fussy, but sometimes it would be nice to have a little break and bake something that requires two hands!


When baby was a newborn, I would actually get a few breaks now and then because LO would sleep in her pack and play (now it’s a glorified changing station).  I made this cake back in October when baby was new to the world and slept the majority of the time.  The cake was a little time consuming with peeling, slicing, and arranging the apples, but totally worth it.  The apples bake into the sweet, buttery sauce making them soft but not mushy.  The sauce absorbs into the cake making every bite full of brown sugar goodness.  Add a big scoop of vanilla ice cream and Oh My Goodness!  I ate most of this cake right off the serving tray with a fork.  It had apples in it, so I thought it qualified as breakfast and dessert!

I’m hoping that by the time apples are back in season, I will be able to make this cake again, and LO will nap like a “normal” child (ha).  Am I the only one with a not- so- sleepy baby?!

Apple Maple Upside Down Cake
Adapted from Sweet Revelations

11 tablespoons unsalted butter at room temperature
1/2 cup pure maple syrup
1/8 cup honey
1/2 cup packed brown sugar
3 to 4 pink lady apples , peeled, cored and thinly sliced
3/4 cup granulated sugar
1 1/2 teaspoon vanilla
2 large eggs, room temperature
1 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 cup buttermilk

Heat oven to 350 degrees.  Flour and butter a 9″ cake pan.

In a small sauce pan melt 3 tablespoons butter over medium heat.  Once melted add maple syrup, honey, and brown sugar. Cook mixture until sugar is dissolved, stirring occasionally.  Remove from heat and set aside to cool. When mixture has cooled to room temperature, pour it into baking pan and arrange apple slices in an overlapping circle pattern on top.

In the bowl of a stand mixer, beat remaining 8 tablespoons butter and the sugar until light and fluffy.  Add eggs one at a time and beat until combined.  Add and beat in vanilla extract. In a separate bowl, whisk together flours, baking powder, salt, cinnamon, nutmeg, and cloves..
Add flour mixture to butter mixture in three batches, alternating with milk.  Mix only until combined.  Spread batter over apples, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes.  When a toothpick inserted into center comes out clean, the cake is done. Let cake cool for 5 minutes.  Invert cake onto a cake plate or serving platter. Serve warm or at room temperature.  Add a scoop of vanilla ice cream to make it even more delicious!

Broiled Brown Sugar Salmon

We spent last Saturday at our local farmers’ market.  Baby loves being outside and enjoys being around the hustle and bustle.  The weather was perfect, and it was the best way to start off the weekend.

While there, we bought organic greens and carrots that I thought would make the perfect bed for a salmon recipe that had caught my eye earlier in the week.  Long story short, it was delicious, and I left nothing on my plate!

For the salmon recipe head over to!

*The original recipe calls for red pepper flakes, but I didn’t add them to the rub.  I did, however add lemon pepper, which was delicious!

Dark Chocolate Bailey’s Cake Balls

Dark Chocolate Bailey’s Cake Balls
Here is the continuation of the birthday celebration cake balls! I have to say that these cake balls had to be my favorite.  Don’t get me wrong, the peanut butter balls were delicious, but the combination of dark chocolate, chocolate chips, and Bailey’s was almost more than my mouth could handle!
I think you should make these today because they are that good! The balls are a bit of a process, but I promise it’s worth it.  They would also be perfect for a Saint Patty’s Day celebration!

Dark Chocolate Bailey’s Cake Balls
Makes about 50, 1 inch balls

One dark chocolate cake mix+ ingredients for cake
1 can chocolate buttercream frosting
1 cup Bailey’s Irish Cream Liquor
1 cup mini chocolate chips
2 cups melting chocolate

Mix cake according to manufacturer’s directions, but replace the amount of water with Bailey’s liquor. Bake in a 13×9 pan. Once baked allow to cool completely. Crumble cooled cake into a large mixing bowl.  Add half of the container of frosting and chocolate chips. Combine all ingredients ( I use my hands). Add more desiring as needed until the mixture will hold in a ball form.  Be careful not to make the mixture too sticky or it will be difficult to roll the balls.  Roll mixture into one inch balls and place on a wax paper lined baking sheet. Once rolled, cover and freeze for one hour or over night. Using a double boiler, melt dipping chocolate. Dip calls onto chocolate, set on wax paper, and sprinkle away! Let set and enjoy!

Chocolate-Covered Peanut Butter Balls


There were two birthdays in the Stockwell family last week, and I had the pleasure of making the birthday desserts! It’s funny that neither the birthday boy or girl likes cake in its traditional form.  They do, however, like cake balls and peanut butter! So we had chocolate covered peanut butter balls and dark chocolate Bailey’s birthday balls (recipe for those soon)!  By the time the get together began I was almost cake balled out from the taste testing. Who am I kidding, I still ate more than my fair share! Who can resist those deliciously dipped balls of goodness?


Chocolate-Covered Peanut Butter Balls
Yields approximately 35, 1 inch balls

2 cups powdered sugar
4 tablespoons unsalted butter softened
3/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 cup crushed graham cracker crumbs
2 cups powdered sugar
2 cup milk chocolate chips
2 tablespoons shortening

In a medium sized bowl, beat the peanut butter and butter together until we’ll combine. Beat in vanilla extract.  Add graham cracker crumbs and mix until combined. Slowly add powdered sugar and mix until combined. Roll into one inch balls and place on a parchment lined baking sheet. Chill in the refrigerator for an hour before dipping.
Dipping: in a double broiler melt chocolate chips and shortening. Dip balls into chocolate and place on wax paper. Decorate with sprinkles. Refrigerate until set and enjoy!

Mid-Week Munchies

Now I am that my blog is all about food, but as a crafter, sometimes I can’t help but share what I’ve been working on.  I know it’s a smidge late since my little one is now five months old, but what we did with her nursery was too cute not to show! And I mean that in the humblest way!

My mom, sister, and I did the wall art. I fell in love with decals I found on Etsy and wanted to re-create them using fabric.  I know that one day my little baby won’t be so little, and the barnyard wall will become “baby stuff”, so I didn’t want anything too permanent.  The best thing about these decals is that they will peel off without damaging the wall.  Here are the steps we took to completing the wall:
1. We taped old wrapping paper to the wall, and my mom free sketched the scene.
2. We traced the scene pieces onto Steam -A-Seam Fusible Fabric Iron Ons. ( this step was somewhat tricky because you have to transpose some of the drawings if you want it to face a certain way.)
3. Following the Steam-A-Steam directions, we fused it to the fabric.
4. We cut all of the pieces out.
5. Using an iron, we steamed the pieces onto the wall.

Here is where we got the idea for the fabric decals!
The process took us weeks to complete, and I don’t think we realized what an undertaking it truly was! Luckily, the end-product was worth it… I think!

Next week, I’ll share how Mr. Stockwell gave an old dresser a fresh, new look!



Chocolate Covered Strawberry Bread


So Valentine’s Day has come and gone, and in true Erin fashion, I am late posting a recipe that would have been perfect  for the occasion.  I’m learning  to accept that I, the girl  who always arrived ten minutes early and was overly prepared for every event days ahead a time, has become the type of person I once loathed. The type of person who is perpetually late and leaves the house when she should be arriving at her destination.  I keep telling myself that I have a five month old so it’s okay, but then I realize what a huge, fat hypocrite I am because pre-parent Erin never found this to be a reasonable excuse for tardiness. Man, never will I judge anyone ever again… Okay, maybe that’s a lie, but I will try not to because having a kid is totally a valid reason for never being on time ever!

I hope you’ll be a little more forgiving  than I’ve been about promptness, and you try this bread even though it’s late coming! It’s quick to mix up, and the perfect way to use up any strawberries that are on their last leg in your refrigerator. It’s best served warm when the chocolate is still all melty and gooey! Happy belated Valentine’s Day, my friends!

Chocolate Covered Strawberry Bread
1/2cup butter room temperature plus two tablespoons for spreading
1 cup granulated sugar
Three whole eggs
1 teaspoon vanilla extract
2 cups all purpose flour
One half teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup buttermilk
1 1/2 cups fresh strawberries quartered and mashed with fork
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips

Preheat oven to 350F. Grease and flour a 9×5 loaf pan. Cut and mash strawberries. In a medium mixing bowl whisk flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl or bowl to your mixer, cream butter and sugar on medium speed until fluffy and light in color. Add vanilla extract and eggs, one at a time and beat until combined. Slowly mix in buttermilk until combined. Turn mixer to low and gradually add dry ingredients, mix just until combined. Hand mix in strawberries and chocolate chips. Pour into prepared pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and place on cooling rack.  Spread the remaining butter over the loaf while it is hot. (You can skip the butter all together, but why not indulge a little!) allow to cool on rack for at least 15 minutes. Remove from pan and enjoy!

Green Chili Corn Dog Muffins


There is only one person I know who doesn’t like corn dogs.  It relates back to a dancing hotdog, but I think that these muffins could even make her a hotdog lover!  (Try to keep your mind out of the gutter after that comment).  If you already love a good corn dog then you need no convincing and you should probably make these right now!  They make everything right with the world. Maybe that’s an exaggeration, but they are delicious! Try dipping them in a deep bowl of catsup!  I’m tempted to make them for breakfast as we speak… don’t judge me!

Green Chili Corn Dog Muffins

Cornbread recipe from

1 cup cornmeal
1 cup flour
1/4 cup sugar
5 teaspoons baking powder
1/2 teaspoon salt
1 cup water, plus
2 tablespoons water
1/3 cup oil
2 hotdogs
1, 4 ounce can of diced green chilies
1/2 cup grated cheddar cheese

Preheat oven to 425F.  Grease a 12 piece muffin tin.  Cut each hotdog into six pieces.  Whisk all ingredients excluding the hotdogs, green chilies, and cheddar cheese until well combined.  Stir in green chilies and cheddar cheese.  Fill muffin tin with batter about 3/4 of the way in each.  Push a piece of hotdog in each.  Cook in over for 15-20 minutes or until a toothpick inserted in the cornbread comes out clean.  Enjoy with your favorite sauces!

Chocolate, Peanut Butter, and Kit Kat Popcorn


Mr. Heschwell and I have always enjoyed going to the movies. There’s nothing like a far-too-large ice cold coke, a box of something chocolatey, and a huge bag of salty popcorn. I won’t lie, the popcorn is more than half the reason I go to the movie theater.  It may cost as much as the movie ticket, but its totally worth it!
I haven’t been to the movies in months.  It’s pretty hard to get to there since the arrival of our little one! I haven’t had much time to miss going to the movies, but Mr. Heschwell wanted to catch a flick last week and promised to bring me home popcorn. I spent the hours he was gone daydreaming about the buttery goodness that would be arriving soon. BUT when he came home, there was no popcorn! Apparently concessions were closed by the time his movie was over.  So in order to quench my craving I popped up some popcorn at home! To make it even better, I drizzled it with melted chocolate and peanut butter, mixed in some kit Kat pieces, and sprinkled it with salt. Craving conquered!

Chocolate, Peanut Butter, and Kit Kat Popcorn

1/2 cup popcorn kernels
2 tablespoons vegetable oil
1/2 cup peanut butter
1 cup chocolate chips
1 kit Kat bar or other chocolate candy
Salt to taste

Pop popcorn on the stovetop according to manufacturer’s instructions.  Line baking sheet with wax paper.  While popcorn is popping, chop kit Kat.  Place chocolate chips and peanut butter in a microwave safe bowl. Heat in 30 seconds incriminates until melted. Be sure to stir every 30 seconds, so the chocolate doesn’t burn.  When the popcorn is done spread it out on the baking sheet. Drizzle the melted chocolate and peanut butter over popcorn. Add kit Kat pieces and mix the popcorn until all pieces are coated. Sprinkle salt over mixed popcorn.  Let chocolate set and enjoy! (Or eat it while its still all melty if you lack self control like me!)

*After eating all of the popcorn, by myself, in one sitting, I began to think that pretzels would make a great addition.  If you try it let me know how it turns out!