This is another experimental (work in progress) recipe.  This time a dessert.  My twist on a more basic recipe I came across.  This is actually version number two.  The original recipe called for double the peanut butter and sugar now shown for the Peanut Butter Layer.  (Photo’s appearing here are from the original attempt with the double dose of peanut butter).  I love Peanut Butter but that amount was way over the top, even for me.  The recipe shown below has cut the peanut butter layer in half.

This is made in a 9 inch spring form pan.  No baking required.  Someday I am going to attempt this one while camping.  Using ice and a Cast Iron Dutch Oven to do the chilling.

No Bake Chocolate Peanut Butter Cheese Cake

Rick Beach


Serves 8–10

10                    Graham crackers
7 Tbsp.            Melted butter
¼ tsp.              Cinnamon
2 pinch            Salt

24 ounces        Cream cheese (Room Temperature)
1½ Cups          Powdered sugar

2 pinch                        Salt
1 tsp.               Vanilla extract
1½ Cups          Chocolate chips, melted

1 Cups             Peanut butter, melted
1/2 Cup           Powdered sugar

1/16 tsp.                                Cayenne Pepper powder

1 1/2 Cup        Crushed Chocolate Cookies


Crumb Crust Bottom Layer

  1. Line the bottom and sides of a 9 inch spring form pan with wax paper.
    2. Crush graham crackers.  In a bowl, whisk the Cinnamon and Salt into the crumbs
    3.  Pour the melted butter into the crumb mixture and mix until uniformly damp.
    4.  Press the graham cracker crumbs/butter mixture into the bottom of the 9-inch pan

Cover & Refrigerate while mixing the cheese layer.
Cream Cheese Chocolate Layer
5.  In a large bowl, mix together cream cheese until smooth.
6.  Add powdered sugar and salt, then mix until uniformly blended

  1. Add vanilla and continue to mix until blended in.
    8. Add the melted chocolate and mix until uniformly blended
  2. Spoon the mixture over the graham cracker crust in the spring form pan. Smooth out over the top of the cracker crust.
    Cover & Refrigerate while mixing the Peanut Butter layer.

Peanut Butter Top Layer

  1. In a large bowl, mix together melted peanut butter and confectioner’s sugar.
    11. Pour mixture over cheese/chocolate layer in the spring form pan. Spread it evenly over cheese layer.
  2. Refrigerate 2-4 hours

Crushed Cookie Topping
13. Prior to serving cover the Peanut Butter Layer with the Crushed Chocolate Cookie Topping

Remove from spring form pan. Pull off the wax paper sides.  Slide onto a serving plate.  Slice and serve while cold..  Keep cold/refrigerated.


Recipe: Cake Cherry Bundt done in a Dutch Oven

 Recipe & Photos: Rick Beach
This is a box cake version.  I have a “scratch’ recipe too.

12 inch Dutch Oven and Bundt Cake pan that fits inside.  A deep Dutch Oven helps.

Hot Coals for 350°F


1   Chocolate Cake Mix (Devils Food that calls for 1/3 cup oil & 3 eggs)

Zest of 1 orange

Juice of 1 orange           Combine juice and water to equal liquid

Water                               called for on cake mix

1/3 Cup Oil  (amount of oil called for on cake mix box

3 eggs           (called for on cake mix box)

½ Can   Cherry Pie filling chopped coarsely

1 Can of your favorite icing ( or prepare your own homemade) (I use Cream cheese Vanilla)

½ Can Cherry Pie Filling – leave cherries whole

Prepare cake mix (The type that on the box it indicates 1 Cup water, 1/3 Cup Oil, and 3 eggs.  Do not use the total water indicated.  Fresh squeezed Orange Juice is used in place of some of the water.

Dump the cake mix in a mixing bowl.  Zest the orange peel into the mix.  Squeeze the juice from the orange you just grated the peel.  Squeeze the juice into a measuring cup.  Add enough water to the juice to equal 1 cup total liquid (or whatever the total liquid is on the cake mix.  Pour this into the mixing bowl with the cake mix and zest.  Add the oil and 3 eggs.

Chop ½ the can of cherry pie filling until the cherries are in course pieces.   Add the chopped cherries to the mix and using a mixer beat the cake batter per the instructions on the cake mix.

Reserve the other ½ of can of filling for topping after the cake is baked.

Spray oil the bundt cake pan, then pour in the beaten batter.

Pre-heat the Dutch Oven and lid with coals for 350°

Once the Dutch Oven is hot place the bundt pan in, cover and bake at 350°F for 30 minutes.  Gently raise the lid and test for doneness with a knife or tooth pick.  Mine normally take 35 minutes.  Bake and test every 5 minutes until tooth pick comes out clean.

Cool completely.  Ice the top and about ¼ the way down.  Spoon the remaining Cherry pie filling on top of the icing allowing it to ooze down the sides.  Serve



Dutch Oven Apple Dump Cake 

Recipe and photo submitted by Rick Beach

From our “First Annual Vintage Trailer Rally” @Lake Havasu State Park, Arizona. We managed to fire up the Dutch Ovens for the Potluck meal. Here is the Dutch Oven Apple Dump Cake Recipe:

1 Can Apple Pie Filling (Somewhat chopped)

1 Stick of Butter 

1 Box Cake Mix (White or Yellow) 

1 Tbsp. Cinnamon 

3 Tbsps. Brown Sugar 

1 Sprinkle Salt 

8 oz Martinelli’s Sparkling Cider (Or Clear soda such as 7Up, Sprite, etc)

Start your charcoal 15 minutes ahead. 12 inch Dutch Oven – Apply a good coating of Crisco or Spray oil 

Melt 2 Tbsps. of the stick of butter in the bottom of the Dutch Oven. Pour in the chopped apple pie filling and add half the Cinnamon, Half the Brown sugar and shake of salt.

Dump the dry cake mix on top of the apple mixture and spread evenly.

Chop the remaining butter in chunks and distribute over the dry cake mix.

Pour the Cider over the entire top of the cake mix best you can.

Sprinkle the remaining Cinnamon and brown sugar over the top. 

Cover the Dutch Oven with its lid.  Coals for 350 degrees heat.

With a 12 inch Dutch Oven, place 9 coals on the bottom at the outer perimeter. Add a full ring of coals to the top at the very perimeter of the lid (about 15 -18 coals.

Bake about 45 -60 minutes. 

The cake should be somewhat firm on the top, but gooey when served. Best served hot with some vanilla ice cream and a little whipped cream. 

If you like a sweet sour combination, serve with creamed cheese. Once it is cold I love it with a sharp cheddar cheese.