Summertime is picnic time! I love having easy to make and easy to eat treats that both kids and adults love whenever I go to the beach or to the park. All of the ingredients in this recipe can be carried in air-tight containers and then assembled later in disposable cups. Perfect for picnics!

1 box (3.4 ounces) Jell-O instant lemon pudding
4 slices pound cake
2 cups whipped cream
1 cup fresh blueberries
1 cup fresh strawberries, sliced

Make pudding according to directions on box.

Break each pound cake slice into pieces and divide half among 4 tall cups. Add a layer of pudding, a layer of berries and a layer of whipped cream. Repeat, ending with whipped cream and topping with a few blueberries.

Yields 4 servings.

This is a very rich, decadent cake that is completely flourless! I love to serve this with a scoop of ice cream or with a raspberry sauce. It is absolutely fantastic by itself, too.

3/4 cup unsweetened cocoa powder
1/4 cup shortening
1/2 cup (1 stick) unsalted sweet cream butter
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla
Powdered sugar, for dusting

Preheat oven to 375 degrees. Grease and flour an 8-inch round baking pan.

Melt together the butter and shortening. Pour into a large bowl and stir in the cocoa powder. Whisk in the sugar, eggs and vanilla.

Pour the batter into the prepared cake pan and bake in the middle of the oven for 25 minutes or until the top has formed a thin crust.

Lightly dust with powdered sugar.

Yields 1 8-inch cake.

1 3/4 cups flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup honey
2/3 cup vegetable oil
1/2 cup strongly brewed vanilla red (rooibos) tea
2 eggs
1/4 cup brown sugar, packed

Preheat oven to 350 degrees. Grease and flour a 9×5-inch loaf pan.

In a medium bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt. Set aside.

In a small bowl, whisk together the honey, tea and oil. Set aside.

In a large bowl, beat together the eggs and brown sugar. Whisk in the honey mixture. Stir in the flour mixture.

Pour the batter into the prepared pan and bake for 45-55 minutes, or until done in the center.

Yields 8-10 servings.

1 box vanilla cake mix
1/2 cup maraschino cherry juice
3/4 cup maraschino cherries, chopped
1 teaspoon almond extract
8 ounces cream cheese, softened
2 cups confectioner’s sugar
1 tablespoon milk
12 ounces chocolate chips
2 teaspoons shortening
Chocolate sprinkles

Grease a 9×13-inch baking pan.

Make the cake according to the directions on the box, replacing 1/2 cup of the water with 1/2 cup of maraschino cherry juice. Add the chopped cherries and almond extract to the batter.

In a medium bowl, break the cake once it has cooled into small pieces. Set aside.

In a large bowl, whip the cream cheese, confectioner’s sugar and milk together until smooth. Pour the mixture into the cake crumbs and mix well. The cake mixture should now easily form into a ball. If the mixture is too dry, add a little milk to moisten. Cover and chill for 1 hour. Once mixture is done chilling, form balls using the palms of your hands.

In a microwave safe bowl, melt the chocolate and shortening together for 30 seconds. Stir, then cook for another 30 seconds.

Dip the balls in the melted chocolate and coat well. Using a fork (do not pierce) or small set of tongs, gently remove the cake ball from the chocolate and let the excess chocolate drain off. Wait about 10 seconds, then roll the ball in the chocolate sprinkles. Place on a sheet of parchment paper to let set.

Yields 3-5 dozen cake bites.

1 cup flour
1/2 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
2 teaspoons instant espresso granules
1/3 cup butter, melted
2 teaspoons vanilla
3/4 cup brown sugar, packed
1 1/2 cups water

Preheat oven to 350 degrees. Grease an 8-inch square glass baking dish.

In a large bowl, combine the flour, sugar, 1/4 cup of the cocoa, baking powder and salt. Stir in the milk, melted butter and vanilla. Spread batter evenly in the prepared baking dish.

In heavy saucepan, whisk together the brown sugar, 1/4 cup cocoa and water. Heat just to boiling, stirring occasionally. Pour mixture over the cake batter.

Bake 35-40 minutes or until center is set. Cool at least 15 minutes before serving.

Serve cake warm with sauce from the bottom spooned on top. Top with vanilla ice cream.

Yields 9 servings.

These not-too-decadent treats are perfect for holiday parties. They are super simple to make and look (and taste) quite exquisite.

1 box chocolate cake mix
8 ounces cream cheese
2 cups confectioner’s sugar
1 teaspoon peppermint extract
1 tablespoon milk
12 ounces chocolate chips
2 teaspoons shortening
Cocoa powder

Make the cake according to the directions on the box, using a 9×13-inch baking pan.

In a medium bowl, break the cake into small pieces. Set aside.

In a large bowl, whip the cream cheese, confectioner’s sugar, peppermint extract and milk together until smooth. Pour the mixture into the cake crumbs and mix well. The cake mixture should now easily form into a ball. If the mixture is too dry, add a little milk to moisten. Cover and chill for 1 hour. Once mixture is done chilling, form balls using the palms of your hands.

In a microwave safe bowl, melt the chocolate and shortening together for 30 seconds. Stir, then cook for another 30 seconds.

Dip the balls in the melted chocolate and coat well. Using a fork (do not pierce), gently remove the cake ball from the chocolate and let the excess chocolate drain through the fork. Wait about 10 seconds, then roll the ball in the cocoa powder. Place on a sheet of parchment paper to let set.

Yields 3-5 dozen cake bites.

Pecan-Crumb Topping:
1/2 cup brown sugar, packed
1/2 cup flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup (1 stick) cold butter
1 1/2 cups pecans, chopped

Peach Cake:
2 cups flour
1/2 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 stick (1/2 cup) butter, softened
2/3 cup sugar
2 eggs
2 teaspoons vanilla
1 teaspoon almond extract
8 ounces sour cream
3 cups 1-inch diced peaches

Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking pan.

Pecan-Crumb Topping:
Using a food processor or pastry blender, blend together the brown sugar, flour, cinnamon, nutmeg, butter and pecans until the mixture resembles coarse crumbs. Set aside.

Peach Cake:
In a medium bowl, sift together the flour, salt, cream of tartar and baking soda. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, sour cream, vanilla and almond extract. Stir in the flour mixture. Spread the batter evenly in the prepared baking pan. Arrange the peaches over the top of the batter. Sprinkle the pecan-crumb topping over the peaches.

Bake for 45-55 minutes, or until done in the center.

Yields about 24 servings.