Homemade Dole Whips {No Machine Needed!}

Homemade Dole Whips are a light and creamy treat bursting with juicy pineapple and vanilla flavor, served up frozen soft-serve-style. Just like the Disneyland classic, and no ice cream maker required!You guys. These whips. I die.

So last month, I attended the Food Blog Forum in Orlando, FL. It was an awesome and intimate conference that took place at Walt Disney World Resort where we could learn the tricks of the trade, network and mingle with our bloggy friends and awesome brands, and explore Disney World!

And as a Disneyland fan, I was a little skeptical about Disney World. Would it really be that big of a deal? Would it be better than Disneyland? But I quickly realized there is zero comparison. They’re both like, completely different planets but with the same mouse creatures. And they both have Dole Whips.

If you don’t know, a Dole Whip is a pineapple-y vanilla soft-serve cone that Disneyland and World serve up in their Adventureland. You can get ‘em standard (that’s a Dole Whip) or get them over pineapple or orange juice (that’s a Dole Float). I had the float, and it was miiiiiighty tasty. But the whip itself? Heaven.

It’s so soft and creamy, bursting with tropical, juicy pineapple and sweet whipped vanilla in every bite. It definitely lives up to the hype – and there’s a huge one – because it’s so freakin’ good. But when I came home to investigate how to make these creamy concoctions at home, I was so bummed that every recipe required an ice cream machine – something my life is severely lacking. But since I’m poor (see: Disney World) yet I wanted to satisfy this burning need for Dole Whips at home in California, I figured I ought to create something pretty darn identical to the original.

And you guys – this is it.Homemade Dole Whips are a light and creamy treat bursting with juicy pineapple and vanilla flavor, served up frozen soft-serve-style. Just like the Disneyland classic, and no ice cream maker required!

Is it as stiff as the original? No, but that’s because it isn’t made from a prepared mix or churned out in a Taylor fro-yo machine. However, it is plenty creamy, freezy, and bursting with pineapple-y vanilla goodness that tastes pretty darn similar to the original Disney creation. Almost like if Dole Whips and the Wendy’s Frosty had a love child, it would be these. A delicious, outrageous love child.

Homemade Dole Whips are a light and creamy treat bursting with juicy pineapple and vanilla flavor, served up frozen soft-serve-style. Just like the Disneyland classic, and no ice cream maker required!Now if you need me, I’ll be knee-deep in Dole Whips (which is exactly where I want to be!)

Homemade Dole Whips are a light and creamy treat bursting with juicy pineapple and vanilla flavor, served up frozen soft-serve-style. Just like the Disneyland classic, and no ice cream maker required!*slightly adapted from HERE

Homemade Dole Whips {No Machine Needed!}
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 2
 
These guilt-free, homemade Dole Whips are the perfect refreshing treat any time of year! They taste pretty darn identical to the Disney classic and are made without a ticket to Disneyland and without an ice cream machine!
Ingredients
  • 2 cans (20 oz each) Dole Crushed Pineapple
  • 2 Tbsp sugar
  • Juice of one lime
  • Juice of one lemon
  • 1 tsp vanilla extract
  • 1 (8 oz) tub Cool Whip Free, frozen
Instructions
  1. In a blender, pour in the cans of crushed pineapple (pineapple and their juice), the sugar, juices of both the lemon and lime, and the vanilla. Blend for about 2 minutes or until completely smooth.
  2. Cut the frozen Cool Whip in quarters and place it in the blender. Blend on high until combined and smooth. Mixture will be thick but still pourable.
  3. Pour the mixture into two Mason jars with the lids off. Place the Mason jars into the freezer and freeze for about 3 hours, or until the mixture is soft and thick, like soft serve. Serve immediately. I find that in my freezer, 3 hours is the perfect amount of time for thick and creamy soft serve-style Dole Whips, but check yours after 2 and experiment with times from the 2-hour mark.

Homemade Dole Whips are a light and creamy treat bursting with juicy pineapple and vanilla flavor, served up frozen soft-serve-style. Just like the Disneyland classic, and no ice cream maker required!

Homemade Dole Whips are a light and creamy treat bursting with juicy pineapple and vanilla flavor, served up frozen soft-serve-style. Just like the Disneyland classic, and no ice cream maker required!Yep. Paradise in a glass, all without the cost of admission to Disney World. Can’t complain about that!

Want to trash this up? Add coconut rum to the mixture and proceed. HELL YEAH.

Want to lighten this up? Use Stevia instead of the sugar and use Cool Whip Free or Sugar-Free Cool Whip for a lighter treat.

Homemade Dole Whips are a light and creamy treat bursting with juicy pineapple and vanilla flavor, served up frozen soft-serve-style. Just like the Disneyland classic, and no ice cream maker required!Have a sweet day!!

xo, Hayley

 

Tiramisu Poke Cake

This Tiramisu Poke Cake is bursting with the classic flavors of tiramisu: rich chocolate, sweet & fluffy whipped cream, and dark coffee - but in a simple-to-make cake!Sometimes I wish I was someone else. Like a Zooey Deschanel type who had thick black glasses, a long mane of natural hair, and wore clothes that came from ModCloth. It seems like everyone always likes that type of girl, ya know?

Any time I go to a coffee shop, I see that girl there. She’s face-deep in The Great Gatsby and drinking plain black coffee with her lips painted red. She probably listens to folk music from indie bands I’ve never even heard of and wears clothes expertly extracted from high-end vintage stores. And all the guys flock to her because she’s good-quirky and has an innocent dose of spunk and is generally attracted to guys who play guitar, and it’s practically a requirement that all guys play guitar. Her boyfriends are guys who wear loafers and think argyle sweaters are trendy. They coif their mustaches and wear newsboy caps and Wayfarers. They may or may not have a couple of wrist tattoos, likely of something artsy. You know the type. If you don’t, just inhabit your nearest Peet’s and you’ll see a whole lot of them drinking loose-leaf teas and pondering philosophy.

This Tiramisu Poke Cake is bursting with the classic flavors of tiramisu: rich chocolate, sweet & fluffy whipped cream, and dark coffee - but in a simple-to-make cake!But then I realize, I don’t want to be a girl like Zooey. I like my tutus smothered in glitter, and I hate black coffee. Also, can you imagine me with natural hair? Subway rats have better highlights than my natural hair does, so that’s off the table completely. And dating a guy who uses mustache gel? Isn’t that a little strange? Like, I don’t mind waiting if he wants to comb his hair, but waiting for him to perfectly spiralize his mustache seems a little much. And don’t get me started on his artfully-placed Catcher in the Rye wrist tattoo. Blech.

I think, after all, I’d rather be me. Because I lead a pretty badass life, have a ginormous closet bursting with Betsey Johnson tutus, and I make a mean Tiramisu Poke Cake that has just the right amount of coffee — perfect for me. It’s high time I embrace who I am and eat an entire cake. Or, well, at least the former.

This Tiramisu Poke Cake is bursting with the classic flavors of tiramisu: rich chocolate, sweet & fluffy whipped cream, and dark coffee - but in a simple-to-make cake!Psst – you guys have to try this cake! It’s amazing.

This Tiramisu Poke Cake is bursting with the classic flavors of tiramisu: rich chocolate, sweet & fluffy whipped cream, and dark coffee - but in a simple-to-make cake!

5.0 from 1 reviews
Tiramisu Poke Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Tiramisu Poke Cake is rich and velvety, bursting with coffee flavor and Kahlua and coated in a thick and creamy whipped topping.
Ingredients
  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 Tbsp espresso powder
  • 1 tsp ground cinnamon
  • 1 (6 oz) carton cafe au lait yogurt (I used Yoplait Greek)
  • 1 (14 oz) can sweetened condensed milk
  • ¼ cup Kahlua
  • 1 (8 oz) container Cool Whip, thawed
  • Cocoa powder and powdered sugar, for dusting
Instructions
  1. First, prepare your cake: Preheat oven to 350 degrees F. and liberally grease a 13x9" baking pan with cooking spray; set pan aside. Prepare your cake mix according to package directions. Stir in the espresso powder and the cinnamon to combine.
  2. Pour the cake batter into the prepared pan and bake for approx. 20-23 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cake completely. Once cake has cooled, poke holes in it using the handle of a wooden spoon, careful not to completely penetrate the cake all the way through.
  3. In a small bowl, whisk together the yogurt, condensed milk and Kahlua until blended. Pour the mixture evenly over the top of the cake, careful to fill the holes as best as you can. Allow the cake to sit in the fridge for about 20 minutes, then spread the Cool Whip on top in an even layer.
  4. Refrigerate the cake for about 4 hours, or overnight, to settle and allow the flavors to combine and absorb into the cake. Cut into squares and serve! Store leftovers covered in the fridge for about 3 days.

This Tiramisu Poke Cake is bursting with the classic flavors of tiramisu: rich chocolate, sweet & fluffy whipped cream, and dark coffee - but in a simple-to-make cake!This cake is full of the flavors of a classic tiramisu – rich chocolate, smooth coffee, and delicate whipped cream that make for a memorable and marvelous dessert! This poke cake marinates overnight in the delicious flavors of Kahlua and cream, making it moist and irresistible. I love the added dusting of cocoa on top for a pretty appearance and a little extra chocolate :)

This Tiramisu Poke Cake is bursting with the classic flavors of tiramisu: rich chocolate, sweet & fluffy whipped cream, and dark coffee - but in a simple-to-make cake!

Want more tiramisu goodness? Check out my other tiramisu recipes!

baileystiramisuBailey’s Twinkie Tiramisu

toffeetiramisuToffee Tiramisu Brookies

Have a sweet day!!

xo, Hayley

 

Cadbury Creme Egg Brownie Bites

Thick and chewy brownie bites filled with Cadbury Creme Eggs and topped with a luscious, sweet & fluffy vanilla buttercream. The perfect sweet treat for Easter!I’m not sure how I feel about the kids of today.

The kids of today have the moms of my generation, and the moms of my generation are whack as hell. Let me explain.

There’s so much emphasis on pleasing your kid these days and making sure that every little crumb in their life is perfectly placed. Nothing’s out of sort, nothing’s out of place. Everyone’s a winner. And the holidays? Chiiiiilllld, it’s out of control.

Parents nowadays come up with such elaborate schemes for those creepy-ass elves around Christmastime, making purposeful messes(!!) and going through all sorts of lengths for a stuffed elf. Why did I not think of a stuffed elf? I could be a millionaire now.

And St. Patrick’s Day? I cannot tell you how many leprechaun traps I spotted on Instagram. Some moms lamented the fact that they’re “bad moms” because they didn’t create a freakin’ obstacle course for an invisible, nonexistent creature. And to that I say, eff. that. crap.

We need to stop forking over $20 bills for lost teeth. We need to stop constantly comparing ourselves to our kid’s friend’s mom who makes fun-shaped sandwiches every day, shuttles the kid to every practice on time, manages to look like she walked from an Anthropologie catalog and always looks fresh-faced with a green juice in hand and a ton of Pinterest-worthy schemes for the Elf at the ready. Because honestly? That mom doesn’t sleep, is frazzled, just put the milk in the cupboard and the cereal in the fridge, and is probably thinking crack doesn’t sound half bad. Or, if you live near I do, she has a nanny who does all the dirty work. And we need to stop perusing Pinterest and thinking we’re lame or stupid or incompetent or lacking if we don’t automatically see a green beach pail and think it’d be a great bird feeder or whatever.

It’s totally cool to make holidays fun for kids, though we did… none of this stuff growing up. We didn’t have an elf. We didn’t have a leprechaun trap. And we certainly didn’t get $20 for a tooth – that was grocery money, y’all. We got a couple quarters if we were lucky, and that was damn lucky. But we did set cookies out for Santa, we did help decorate the house, decorate cookies or make crafts to hang. We did have imaginations and we did fun, creative things with our parents and grandparents. And it was good. I didn’t feel slighted when my parents handed me less than a Jackson for a chore. And I guarantee you my mom didn’t feel like an incompetent oaf when she didn’t coat the house in glitter in the name of a mythical elf.

I’m toooootally not saying you shouldn’t throw confetti everywhere and claim that a leprechaun did it and evaded your elaborate obstacle course. You should – if you want to. But if you don’t feel like paying $40 at Party City for plastic whistles and stale candy all for this creature, you certainly shouldn’t. There’s another mom out there who is doing it, and there’s a very good — not certain, but very good — chance she’s doing it to compensate for something else. Maybe for spending more money shopping at Anthropologie than actually talking to her kids, or maybe because she is insecure about being compared to other moms.

But I guarantee you ladies that your 8-year olds aren’t going to school and saying, “God, why is my mom such a freakin’ ne’er-do-well? I asked for coarse glitter at the store and she gets fine glitter. And last night, she forced me to bathe. I hate her!’ More like, they aren’t even talking about you, or they are probably defending you. ‘Oh yeah? Well my mom makes better spaghetti. Yes huh!!” Kids don’t do much with putting down their parents, unless you’re a total loser, then I can’t help you and you should probably stop being an a-hole to your kid.

So this Easter, when your kid’s friend’s pretentious mom with the $500 highlights claims over green juice at Whole Foods that she’s going to fill organic plastic Easter eggs with $50 bills for her kids Tippy and Chip, you can just roll your eyes and say you’ll be giving your kiddos dollar-store jelly beans and actually spending time with them, which is really all they could ever want. And then make your friend pay for your green juice, because juices at Whole Foods are pricey as hell and she definitely has money to waste.

ANYWAY. Enough ranting, right? I’m not even a mother. Talk about highly unqualified.

So these brownie bites — Cadbury Creme Egg Brownie Bites, to be precise. And they’re a doozy. Full of Cadbury Creme Egg goodness in every bite, thanks to the sweet stuff nestled deep in the middle of the chewy, fudgy brownie. The frosting is a thick, sky-high bite of vanilla buttercream — sweet, easy, and delicious, and swirled with white and yellow goodness to mimic the interior of that famed Easter candy.

Thick and chewy brownie bites filled with Cadbury Creme Eggs and topped with a luscious, sweet & fluffy vanilla buttercream. The perfect sweet treat for Easter!These brownie bites are the bomb, and I guarantee your cutie kiddo will agree! You won’t even need to slip ‘em a fiddy to agree.

Thick and chewy brownie bites filled with Cadbury Creme Eggs and topped with a luscious, sweet & fluffy vanilla buttercream. The perfect sweet treat for Easter!*inspired by Jenn’s recipe at Deliciously Sprinkled

5.0 from 4 reviews
Cadbury Creme Egg Brownie Bites
Author: 
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These adorable brownie bites are filled with luscious Cadbury Creme Eggs and topped with a thick, sky-high vanilla buttercream for a wonderfully sweet Easter treat!
Ingredients
  • 1 box chocolate cake mix
  • 1 egg
  • ½ cup oil
  • 24 Cadbury Creme Mini Eggs, unwrapped
  • ¾ cup butter, softened to room temperature
  • 1 Tbsp vanilla extract
  • About ¼ cup milk or heavy cream
  • 2-3 cups powdered sugar
  • Yellow food coloring
  • Easter-themed sprinkles, optional but recommended
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray and set aside. In a large bowl, combine the cake mix, egg and oil until a soft dough has formed.
  2. Spoon rounded Tablespoonfuls of dough into each greased muffin cup; gently press down with your fingers. Bake for approx. 10-14 minutes or until the tops appear set and the edges are light golden brown. Allow the cups to cool in the pan for about 5 minutes. Then using the handle of a wooden spoon, make an indentation in the center of the brownie cup. Place a Cadbury Creme Mini Egg inside. Allow the brownie cups to cool before gently popping them out of the muffin cups. If needed, run the tip of a butter knife around the edges to help ease them out.
  3. Once brownie cups have cooled, make your frosting. In the bowl of a stand mixer, cream together the butter and vanilla on medium speed for about 2 minutes, or until light and fluffy. Add in the powdered sugar, about a cup at a time, until frosting is light and fluffy. If needed, add in the cream/milk to help thin it out if it's too thick. Spoon about half of the mixture into a separate bowl and add the yellow food coloring, tinting to your desired shade.
  4. Spoon the yellow frosting on one side and the white on the opposite side of a large, disposable piping bag attached with a large, open-star tip. Pipe high onto cooled brownie bites. Garnish with sprinkles. Serve immediately, or store leftovers airtight at room temperature for a couple days.

Thick and chewy brownie bites filled with Cadbury Creme Eggs and topped with a luscious, sweet & fluffy vanilla buttercream. The perfect sweet treat for Easter!These are way sweet, but totally awesome. If you don’t like Cadbury Creme Eggs, feel free to substitute with Cadbury Caramel Eggs or Cadbury Chocolate Eggs for a different flavor! :)

Thick and chewy brownie bites filled with Cadbury Creme Eggs and topped with a luscious, sweet & fluffy vanilla buttercream. The perfect sweet treat for Easter!Have a sweet day!!

xo, Hayley

 

Lemon Bar Cupcakes

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover! love lemon desserts. They’re easily one of my favorites in anything – cakes, cookies, bars, you name it. And lemon totally reminds me of springtime, but without the allergies, sinus infections, pollen everywhere, and random days of hot weather that spring usually brings.

All that I can do without.

And one of the first things I baked when I first started baking was lemon bars. Well… my version of lemon bars. It was simply lemon cake mix, baked into a bar recipe, and studded with white chocolate chips. They were so simple but so delicious, and to this day they’re still one of my family’s favorite recipes.

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover! These Lemon Bar Cupcakes get their name because they have lemon bar filling inside the cupcake and in the luscious frosting. They’re sweet, tart, and bursting with lemon flavor from that irresistible lemon bar filling, and they have just the right hint of crunch and sparkle from the yellow sugar sprinkled on top.

Springtime in a cupcake – with no traces of allergies? Sign me up!

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover!

5.0 from 1 reviews
Lemon Bar Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These Lemon Bar Cupcakes get their name from the lemon bar filling in the cupcake and in the frosting! Luscious, light, and bursting with flavor, these cupcakes epitomize springtime!
Ingredients
  • 1 box lemon cake mix, plus ingredients on back of box
  • 1 small box lemon pudding mix (just the dry mix - I used sugar free, but you can use any kind)
  • 1 can Duncan Hines Lemon Pie Filling
  • ¾ cup unsalted butter, softened to room temperature
  • 1 tsp vanilla extract
  • About 3-4 cups powdered sugar
  • Yellow sanding sugar, for garnish
Instructions
  1. Preheat oven to 350* degrees F. Line 2 muffin tins with about 18 paper liners. Set aside. Meanwhile, prepare the cake mix according to package directions on back of box. Stir in the lemon dry pudding mix to incorporate.
  2. Fill each muffin tin about ¾ of the way full with the batter. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cupcakes completely.
  3. Using a small paring knife or a cupcake corer, core the cupcakes and discard centers, being careful not to puncture through the cupcake's bottom. You only want to core about halfway through the cupcake. Fill with some of the lemon pie filling.
  4. Now, to make your frosting: In the bowl of a stand mixer, cream together butter, vanilla extract, and ⅓ cup of the lemon pie filling until fluffy, about 2 minutes. Add in the powdered sugar, one cup at a time, until frosting is light and fluffy. You may not need all of the powdered sugar. If frosting becomes too thick, add in a little more lemon pie filling.
  5. Spoon the frosting into a piping bag attached with a large open-star tip. Begin piping the frosting onto the cupcakes, taking care to cover the lemon filling in the center. Sprinkle immediately with the yellow sanding sugar. Serve immediately, or store cupcakes airtight at room temperature for up to a day, or airtight in the fridge for up to 3 days.

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover!

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover! You guys – I cannot emphasize enough at how marvelous these cupcakes are! So light and fluffy, with that creamy lemon bar frosting and the gooey lemon bar filling. These are the ultimate springtime lemon cupcakes for a lemon dessert lover!

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover! Hope you have a sweet Sunday!

xo, Hayley

 

Cadbury Creme Egg Brownie Bombs

These Cadbury Creme Egg Brownie Bombs are the perfect Easter treat! Rich, fudgy brownies are wrapped around miniature Cadbury Creme Eggs, then the whole bomb is coated in white chocolate. So sweet & rich!Do you like Cadbury Creme Eggs?

I have a sweet tooth, but I find them to be a little cloying sometimes. I can do one — maybe two — of the mini ones before calling it a night. Stopping at two candies a night? That’s unheard of around these parts.

But have you ever noticed when you add more sweetness, things somehow become a little less sweet? It’s science, babe, and it’s happening here.

Miss ‘I-Can-Only-Eat-Two-Cadbury-Eggs’ over here can easily polish off a basket full of these Cadbury Creme Egg Brownie Bombs. They’re a spin-off of my very first (and still extremely popular) Chocolate Chip Cookie Dough Brownie Bombs. Except, instead of cookie dough, we’re using Mini Cadbury Creme Eggs for that Easter flair. And in my eyes, the brownie kind of helps cut the sugary fondant center of the infamous eggs, if that makes any sense. Brownies to the rescue!

These Cadbury Creme Egg Brownie Bombs are the perfect Easter treat! Rich, fudgy brownies are wrapped around miniature Cadbury Creme Eggs, then the whole bomb is coated in white chocolate. So sweet & rich!These Cadbury Creme Egg Brownie Bombs have the miniature Cadbury Creme Egg in the middle of all this chaos. The next layer is a fudgy baked brownie. It’s simple: bake your fudge brownies, then press them gently in your hand, then wrap ‘em around the Cadbury egg – kind of like a brownie heating blanket. (Side note: we should market those). Then we coat the whole tamale in white chocolate and sprinkles, because sprinkles are scientifically proven to make life infinitely better.

The result? This madness. I’m not sorry.

These Cadbury Creme Egg Brownie Bombs are the perfect Easter treat! Rich, fudgy brownies are wrapped around miniature Cadbury Creme Eggs, then the whole bomb is coated in white chocolate. So sweet & rich!Anywho. These little brownie bombs are the perfect treat for Easter gift baskets, mini goodies for coworkers or friends, or just because.

I’m leaning on just because.

These Cadbury Creme Egg Brownie Bombs are the perfect Easter treat! Rich, fudgy brownies are wrapped around miniature Cadbury Creme Eggs, then the whole bomb is coated in white chocolate. So sweet & rich!

5.0 from 2 reviews
Cadbury Creme Egg Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Total time: 
Serves: 15
 
Perfect for Easter, these Cadbury Creme Egg Brownie Bombs are made from real Cadbury Creme Eggs wrapped in fudgy brownies, then coated in white chocolate for the tastiest sweet treat.
Ingredients
  • 1 pan (13x9") fudge brownies, baked, cooled, and cut into approx. 1-2" squares (I recommend using Pillsbury's Chocolate Fudge mix)
  • 15 Cadbury Creme Mini Eggs, unwrapped
  • 1 pkg. Vanilla Candiquik
  • Assorted Easter sprinkles
Instructions
  1. Line a rimmed baking sheet with wax paper or a silicone liner; set aside.
  2. Take a brownie square in your hand and, using the heel of your hand, gently compress the brownie flat. Take a Cadbury Mini Egg and wrap it with the brownie, rolling and pinching the brownie in your hands until it covers the mini egg completely. Mold into an egg-shape if possible. Set on the baking sheet. Repeat with remaining eggs.
  3. Once all the bombs are made, freeze them for about 30 minutes to firm up.
  4. Melt the CandiQuik according to package directions, until smooth. Dip each brownie bomb into the CandiQuik with a fork, coating it completely. Allow excess to drip off and return to the baking sheet. Repeat with remaining brownie bombs.
  5. Once all bombs are coated, spoon the remaining CandiQuik into a small resealable plastic baggy. Seal out the air, snip off a corner of the bag, and drizzle the remaining CandiQuik over the coated brownie bombs. Immediately top with sprinkles. Allow chocolate to set before serving.

These Cadbury Creme Egg Brownie Bombs are the perfect Easter treat! Rich, fudgy brownies are wrapped around miniature Cadbury Creme Eggs, then the whole bomb is coated in white chocolate. So sweet & rich!You guuuuyysss. These bombs are soooo sweet and rich; the perfect Easter treat! Feel free to coat them with regular Chocolate CandiQuik if you’d like, but I like the Vanilla CandiQuik for an extra sweet touch to play off the fondant filling of the eggs. These are so fun!

These Cadbury Creme Egg Brownie Bombs are the perfect Easter treat! Rich, fudgy brownies are wrapped around miniature Cadbury Creme Eggs, then the whole bomb is coated in white chocolate. So sweet & rich!Have a sweet weekend!!

xo, Hayley

Nutter Butter Macarons & A Simple Macaron-Making Tutorial

These Nutter Butter Macarons combine the classic all-American cookie with the elegant French macaron in this EASY recipe! You won't believe how simple it is to make authentic macarons at home that taste like Nutter Butters! You guyyyyyyssss. These macarons are everything. You hear me? Ev.Er.Y.THANGGGG.

I love contrast. It’s my favorite technique for editing pictures, and it’s my favorite technique to apply when eating, dressing, styling, and virtually everything else in my life. Like for instance, pairing a pretty pink tutu with a roughed up black motorcycle jacket and chunky black boots. The boots and jacket are so tough and edgy, but in contrast, the pink tutu, with all its frills and girlishness, is the perfect contrast.

And like with polished, prim French macarons and all-American, easygoing Nutter Butters, combining the two is the perfect blend of both worlds. And seriously, these macarons may be some of my favorites ever. Like, of Laduree, Ginger Elizabeth’s, Dana’s Bakery, Macaron Parlour-ever. And that’s saying a lot since 1) I’m not French, nor a French chef (and I don’t even pretend to be one!), and 2) since I’m hardly qualified to be making outrageous claims like this, yet I am and I’m serious.

These Nutter Butter Macarons combine the classic all-American cookie with the elegant French macaron in this EASY recipe! You won't believe how simple it is to make authentic macarons at home that taste like Nutter Butters! I did a macaron tutorial in the past, but to be honest, I hadn’t yet perfected my method or recipe yet. My macarons of the past were still a little wobbly, had quite a bit of cracks, and just needed some more tweaking to be more like the French macaron they were destined to be. I know I sound like a mother of a macaron right now, watching her macaron children flee the nest into the world to carve their own successful destinies… I’ll stop.

These Nutter Butter Macarons combine the classic all-American cookie with the elegant French macaron in this EASY recipe! You won't believe how simple it is to make authentic macarons at home that taste like Nutter Butters! I figured I would revamp my tutorial to be as simple, clear, and precise as I could be to help you navigate the waters of macaron-making. Macarons are pesky little devils with high tempers. One wrong move here or there could send you with a tough, hard cookie, something that disintegrates, or worse – “Cajun” macarons, which I’ve made many times and they are as terrible as they sound.

BUT – with the right information, tools and tips you can successfully make French macarons in your own home without A) adopting a French person to help you, B) giving up and just buying Chips Ahoy, or C) having a temper tantrum and turning Cajun. (Not that turning Cajun would be a bad thing, but don’t be like the mad macaron).

**For this tutorial, I wrote it as if we were making basic macarons – not the Nutter Butter ones. I’ll throw in Nutter Butter steps here and there for clarity, but I want you to feel you can come to this tutorial for any flavor macaron you’re making. Capiche?**

Let’s get started!

For basic macarons, you’ll need:

DSC_0839AAlmond Meal/Flour: I like Bob’s Red Mill because it’s finely ground and comes from blanched almonds, so there are no skins. However, for my Nutter Butter recipe I happened to use regular almond meal (meaning with the skins, which are just tiny brown flecks in the end product. Either one works, and the regular almond meal would work here since it adds to the character of the macaron (cookie crumbs + brown flecks from almond skin = no biggie). However, if you wanted something like a pure vanilla macaron, I’d stick with blanched almond meal for purity color-wise.

Powdered Sugar: This is essentially what your shell consists of – powdered sugar and a little almond meal (and for the NB recipe, some ground Nutter Butters). The powdered sugar is essential to making these crisp yet chewy cookies so delectable.

White Sugar: White sugar helps make the meringue which is what you fold into the sifted almond meal & powdered sugar mixture. I use plain white granulated sugar, but superfine or caster should work too.

Egg Whites: These are essential to macarons! Macaron shells are delicate, much like meringue, and egg whites provide that structure.

Remember: These are your essentials which will not change no matter what flavor you’re doing. For the Nutter Butter, I obviously added in Nutter Butters, plus the filling ingredients which are in the Recipe Box below. 

DSC_0806ASifting time! I like to sift my dry ingredients first so they’re totally ready to rock & roll when my egg whites are whipped. I simply combine the almond meal and powdered sugar in a large bowl (along with the cookie crumbs for this particular recipe) and then process it through a large sifter into a separate bowl. I’ve used both this large sifter and a hand-crank sifter and I prefer this larger one (less hand cramps!) You want it to be extremely finely ground with zero clumps or chunks of anything which could affect the structure or consistency of the macaron shell. For the Nutter Butter Macarons, I’ve sifted together 2 & 1/3 cups powdered sugar, 3.5 oz of almond meal, and 3.5 oz of finely ground Nutter Butters, which I pulsed into a fine crumb in my food processor.

DSC_0808AWhen you’re sifting, you’ll find these hard little “pebbles” in the bottom of your sifter. These are too large and hard to pass through the fine sieve, so you’ll need to do one of two things. 1) You can scrape your spatula over them against the sifter to try to break them down and get them to pass through; OR 2) You can add all the pebbles back into your food processor and grind them a little more so they break down. However – if there’s a teaspoon or less of the pebbles (here is a teaspoon, as shown in the picture) you may throw them out. Any more than a teaspoon and you’ll need to push them through or re-pulse them to grind them down.

Now, let’s move onto the meringue!

DSC_0836ASeparate four egg whites into a bowl, discarding the yolks. I love using an egg separator because it efficiently separates the whites from the yolks, so you get the maximum whites out of each egg.

DSC_0841ANow here’s the first step of the meringue-making part. If you’re using a KitchenAid Stand Mixer, this is even simpler for you. If not, listen along! Place a large pot of water (like 1-2 inches of water) on the stove and bring to a simmer. Place your KA Stand Mixer bowl on top of the pot so it nestles atop of the simmering water without the water touching the bottom of your bowl. Working very quickly, add in the egg whites and your 1/3 cup of granulated sugar. With a whisk, begin whisking the mixture until it looks like this – slightly bubbly and frothy. Any longer and you’ll risk making super sweet scrambled egg whites.

Once the mixture looks like this, immediately remove it from the simmering water, wipe off the bottom, and quickly reattach it to your mixer base. Affix the mixer with the whisk attachment. If you are not using a stand mixer, I’m afraid your hands are in for a load of work. Place a large heat-proof bowl over the pot of simmering water and follow the steps. Once the mixture is frothy, remove from the pot of water, wipe the bottom, and begin beating it with the whisk attachments on a handheld electric mixer.

DSC_0842ABegin beating the egg white mixture on HIGH for 5-7 minutes or until glossy, stiff peaks form. Check periodically to see if your egg whites are done so they aren’t over-whipped. Once the egg whites are whipped and have stiff, glossy peaks, you can now add your flavoring or dye if needed. For the Nutter Butter Macarons, I did not add anything in this step. However, if you were going to make, say, lemon macarons, you’d add in a couple drops of yellow food coloring and a small capful of lemon extract in at this moment. Beat very quickly to combine, careful not to overwhip.

DSC_0809ABeaten egg whites will look like this when they’re ready: glossy, stiff, and thick in volume. Not sure if your egg whites are ready? Simply take the whisk attachment off, and stand it up in the air. If the peaks begin to sag or fall, they need a little more whipping. If they stand straight up, they’re just right.

DSC_0811ABefore proceeding, make sure your baking equipment is ready. Line your baking sheet with parchment paper that is the exact size of your baking sheet. If parchment hangs over the edges of the baking sheet, macarons may slide when baking or they may bake lopsided, which makes them prone to cracks or not fully developing their “feet”, that crusty ridge around the base of any quality macaron. You may also use a macaron baking mat if you have one (and you can find them cheaply at most craft stores – I bought two 18-cavity macaron mats at Michael’s for $17 plus a 40% off coupon). Do not grease sheets, mats, or pans.

DSC_0813ATake your sifted mixture and gently begin folding in HALF of the sifted mixture into the egg whites. You do not want to fully incorporate it – just barely, barely mix it in, like so. If there are patches of straight-up dry mixture in there, leave them! You’ll risk overworking your batter if you fully incorporate half the mixture.

DSC_0814AThen, fold in the remaining mixture. Turn your wrist to fold the mixture around the bowl and into itself. If it helps, think of it like a clock. Start at 12 and work your way around the clock, going clockwise, until about 11, then cut into the middle of the clock. Work back to 12 and start again. Again, do not overmix! The mixture is ready when it looks thick and kind of chunky looking, like this (almost like wet cement). If you draw your spatula through the mixture, the line from your spatula should disappear back into the mixture within a few seconds.

DSC_0816ARemember my tip about the almond meal? See those brown specks in there? Some are from the Nutter Butters, but some are from the almond skin in the meal. If you’d prefer a plain, tan color for these macaron shells, I’d seek out blanched almond meal, which would omit any almond skin from peeking through.

DSC_0819AMy Atecco 807 tip is my go-to tip for piping macarons. It’s a large, open-circle tip that works well for frosting or piping, and I use it pretty much all the time! If you don’t have this tip, don’t fret – any large, round tip will work. However, please be advised that I don’t recommend just snipping off a corner of a baggy when piping these macarons. The shape will be wonky, and it won’t bake up properly. Please use a professional tip.

Now, attach the tip to a disposable piping bag and fill ‘er up.

DSC_0821A

Hold the bag straight down and gently squeeze the bag to release the flow of macaron batter, counting to four. This should equal a circle roughly the size of an American quarter. Gently flick your wrist to stop the flow of the macaron. This will leave that lump on top – but don’t fret. You can either: Lightly wet your finger and gently pat down the lump or wait for it to soften and deflate (what I do).

Once all the macarons are piped onto your baking sheet or baking mats, gently tap the entire sheet pan onto the counter a couple times. This releases the air bubbles from within the macarons, allowing them to properly rise and create that chewy interior without being cracked or completely hollowed. After tapping the macarons on the counter, leave them on the counter for 20 minutes before baking. This allows the macarons to briefly form a slight “shell” on top which helps create that crispy top everyone knows and loves. And it allows some more time for that peak to fall back down into the macaron.

At this point, after tapping the macarons, I would preheat your oven to 275* degrees F.

DSC_0825A

Bake the macarons for 12-14 minutes, rotating the pans halfway through baking time. I cannot stress that enough! Mine take exactly 13 minutes. I’ll put them in for 6 minutes and 30 seconds, bake them, then rotate the pans and bake them for another 6 minutes and 30 seconds. Allow macarons to cool on the baking sheets before gently removing. They should come right off or come off with little resistance.

And then, all that’s left to do is frost them up, gently sammich them together, and EAT THE LIVING HELL OUT OF THEM!

These Nutter Butter Macarons combine the classic all-American cookie with the elegant French macaron in this EASY recipe! You won't believe how simple it is to make authentic macarons at home that taste like Nutter Butters! And if you’re like me, you’ll be inhaling them soon enough. OMGTHEY’RESOGOOD.

These Nutter Butter Macarons combine the classic all-American cookie with the elegant French macaron in this EASY recipe! You won't believe how simple it is to make authentic macarons at home that taste like Nutter Butters!

5.0 from 3 reviews
Nutter Butter Macarons & A Simple Macaron-Making Tutorial
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 27
 
Don't fear the French macaron! French-style macarons are made easy with my simple tutorial, and made delicious thanks to all-American Nutter Butter Cookies, which flavor these macarons in ways you wouldn't believe!
Ingredients
  • 2 & ⅓ cups powdered sugar
  • 3.5 oz almond meal (like by Bob's Red Mill)
  • 3.5 oz Nutter Butter Cookies, filling scraped out and reserved and cookie pieces pulverized into a fine crumb (about 10-12 Nutter Butters)
  • 4 egg whites
  • ⅓ cup white sugar
  • FOR FILLING:
  • Reserved Nutter Butter filling (from about 10-12 Nutter Butter Cookies)
  • 1 stick butter, softened
  • ⅓ cup creamy peanut butter
  • 1 tsp vanilla extract
  • About 1.5 cups powdered sugar
Instructions
  1. First, measure your ingredients out properly. On a kitchen food scale, measure out 3.5 oz of almond meal and 3.5 oz of pulverized Nutter Butter shells. Pour both into a bowl with the powdered sugar. Place a large handheld sifter over a separate bowl and begin sifting the dry ingredients together until blended and sifted.
  2. If you have harder "pebbles" leftover, either push them through the sifter with your spatula, or remove them to re-pulse through your food processor, then try resifting them. If there's a teaspoon or less of the harder "pebbles", you may discard. Set sifted ingredients aside.
  3. Bring a large pot filled with 1-2" of water to a simmer. Place your stand mixer bowl over the pot of water and immediately add in the egg whites and white sugar. Whisk quickly for about 30 seconds or until the mixture is frothy and bubbly. Do NOT overmix. Immediately remove from the heat, wipe off the bottom of the bowl, and attach to your stand mixer base. Using the whisk attachment, begin whipping the egg white mixture on HIGH for about 5-7 minutes or until stiff, glossy peaks form.
  4. Remove the whisk attachment and gently stir in HALF of the sifted mixture. Do not fully stir this mixture in; just fold it in maybe 4 or so times and then add the rest. Turn your wrist clockwise around the bowl, folding the mixture around and in on itself to incorporate the dry, sifted ingredients. The mixture should look like a little thick and chunky when it's done. If you draw an invisible line through the mixture with your spatula, the line should disappear within the mixture in a couple of seconds.
  5. Line two baking sheets with parchment paper, making the parchment the same dimensions as your baking sheets. Conversely, you may use silicone macaron mats if you have them. Do not grease the mats, the parchment, or the sheets.
  6. Scoop the macaron mixture into a large disposable piping bag affixed with a large open-circle tip (I used Atecco 807). Hold the bag straight down and gently squeeze to release the batter, counting to four. Flick your wrist to stop the flow. This should translate to a macaron roughly the size of an American quarter. Repeat with remaining macarons. Macarons may have slight lumps on top; either use a lightly wet finger to gently pat it down, or follow the recipe accordingly. Once macarons are all piped on, gently tap each sheet a couple of times on the counter to release air bubbles and help those lumps fall. Allow the macarons to sit on the counter for 20 minutes prior to baking. During this time, preheat your oven 275* degrees F.
  7. Bake the macarons for approx. 12-14 minutes, rotating pans halfway through baking time to ensure even baking. Mine bake at EXACTLY 13 minutes. Remove the macarons gently and allow them to cool on the baking sheets. Macarons should come right up or peel off with little resistance.
  8. To make the filling, in the clean stand mixer bowl, beat together the butter, peanut butter, vanilla and Nutter Butter filling with the paddle attachment for about 1 minute or until creamy. Beat in the powdered sugar until a soft yet thick and spreadable mixture has formed. Place the mixture in a piping bag attached with a smaller open circle tip and pipe onto the flat surface of a cooled macaron; sandwich with a remaining macaron top.
  9. Serve immediately. Macarons are best the same day or the next day. To store macarons, gently place them in a large airtight container and place them in on the counter. You may also cover them airtight and place them in the fridge, but allow them to come to room temperature completely before eating.

These Nutter Butter Macarons combine the classic all-American cookie with the elegant French macaron in this EASY recipe! You won't believe how simple it is to make authentic macarons at home that taste like Nutter Butters! Oh. Em. Geeeeee. The Nutter Butter filling is just exquisite, people. Creamy and thick, sweet-and-salty, and so luscious in contrast to the crisp shells of the macarons with their tender and chewy interior. FABULOUS, and all made from scratch, at home, without being French. How’s that for a macaron?! :)

Stay tuned, because I have another classic cookie-to-macaron recipe coming soon!

These Nutter Butter Macarons combine the classic all-American cookie with the elegant French macaron in this EASY recipe! You won't believe how simple it is to make authentic macarons at home that taste like Nutter Butters! Have a sweet day!!

xo, Hayley

REESE’S Three Point Popcorn, Slam Dunk Coke Floats & Basketball OREOS for the ULTIMATE Basketball Party!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #UnbelievableMoments #CollectiveBias

Host the ULTIMATE Basketball Party with OREO Basketballs, Slam Dunk Coke Floats, and REESE'S Three Point Popcorn! College basketball season is in full swing and I’m sure there will be parties aplenty while everyone roots on their beloved college basketball team.

But sometimes throwing a party can a tad daunting, especially if its a sports-related one. No one sits down and eats a steak dinner during the major tournament, so party food has to be on point for it to be successful, am I right? And chips & dip, while delicious, are kind of predictable. So I’m going to show you how to throw the BEST Basketball Party without all the stress & fuss so you can spend more time eating… or, you know, watching the game :)

First up – party planning, obviously. No one just has color-coordinated plates and napkins lying around unless you live inside of a party supply store. I did most of my shopping at Target, where I purchased my ingredients for all of the treats you see above as well. Target has a great party supply selection with tons of different colored plate, napkin, and utensil items, and lots of fun decorations for any theme you could think of. Sports was an obvious one for this party, so I picked up some fun basketball confetti, these cool basketball plates and cups, and the basketball bouncy balls – party favors that no kid can resist.

MM1Bonus that all my ingredients were on sale at my local Target! Score!

If you don’t want to go with a generic basketball theme and would rather stick with your favorite college team’s colors, that would be great, too! Or if you know of two particular teams playing one another, you could go with all four colors to make it really festive and spirited.

DSC_0714AI found these super cute orange paper treat boxes and knew I could doctor ‘em up really fun for this party. I simply drew on a couple of arches on either side, a line down the middle, and one through the center for a basketball lining’s shape. Easy and SO cute… and of course, the perfect vessel to hold my REESE’S Three Point Shot Popcorn. It’s pretty awesome, you guys… so let’s talk about that for a sec.

3 Point Shot PopcornThis popcorn is the perfect sweet-and-salty treat for munching during the game and it couldn’t be simpler to whip together. I don’t know about you, but when eating something mixed up, like trail mix or chex mix, I’m always searching for my favorite component to eat first, and these REESE’S Peanut Butter Cup Minis are that! They’re so adorable and the perfect miniature size for this popcorn.

(Psst.. if you have Target’s Cartwheel App, there’s a free coupon for REESE’S Peanut Butter Cup Minis available from 3/15-4/4. Download it!)

DSC_0717ANext up? OREO Basketballs! Adorable basketballs made from OREO Cookies. Don’t cringe from intimidation – I promise these are a breeze to make. They do require a little bit of a steadier hand, and a disposable piping bottle, but they’re so worth the smidgen of extra effort. Not only do they look the part, they taste awesome. I mean, who doesn’t enjoy chocolate-covered OREOS? No one, that’s who.

DSC_0711A

DSC_0738A(BTW, you can find a small piping bottle like this in the baking aisle of most stores, or sometimes even the craft aisle!)

Slam Dunk Coke FloatsLast up: my Slam Dunk Coke Floats. These bad boys are delicious, thanks to Coke Zero. Their motto is ‘you don’t know ZERO ’til you’ve tried it‘ and that’s so true. It tastes just like regular Coke but without all the calories and sugar. And did you know that Coke Zero and Target use special “drinkable” advertising and technology so people can try out Coke Zero for themselves with a free 20 oz coupon? Starting April 2nd, download the Shazam app to participate in these unbelievable experiences at a drinkable TV spot, jumbo-tron, or at CokeZero.com.

DSC_0723AThese are like your traditional Coke Floats but made with Coke Zero instead. I used fat-free vanilla frozen yogurt for the “dunks” of ice cream, but any icy-cold ice cream will work! They’re the perfect, refreshing way to indulge while watching pivotal, #unbelievablemoments during the game.

DSC_0708AANow back to the spread. Again, I went with a general basketball theme here but team colors would be a fun and festive touch should you throw your own Ultimate Basketball Party. I like to lay all of my components on the same table so guests know where all the good stuff is :) I like putting the packaging behind some items where people may not know what’s what, so as to offer better clarification. You could also put up cute placecards with the food or drink item’s name on it so folks know what they’re eating.

Also, when throwing parties, I don’t like to set out everything I have. Much like a retail shop, I keep some stuff out on the floor and some stuff behind so when something leaves the table, I can replenish it. This keeps the table from looking too full of busy and keeps me working off those calories from all the popcorn I’ve been eating :)

DSC_0731AI also like how everything is arranged on the table and a little scattered about. Don’t get me wrong; I love things tidy and orderly, but having a couple of straws left out (BTW, paper straws are a must!) keeps it lively. Scattering the basketball bouncy balls and plush basketballs about keeps your eye darting around and makes things interesting. And experiment with height – top OREO Basketballs on a medium-sized cake stand, the REESE’S Popcorn in tall treat bags, and use shorter cups for your Coke Floats. It keeps the table balanced, even if there are different shapes and sizes.

But most importantly… Have fun! It’s a freakin’ party, man. And even if your team loses, there’s still Coke Floats to fall back on… and that’s never a bad thing!

DSC_0732ANow, who wants some REESE’S Popcorn and OREO Basketballs?!

5.0 from 1 reviews
REESE'S Three Point Popcorn, Slam Dunk Coke Floats & Basketball Oreos for the ULTIMATE Basketball Party!
Author: 
Recipe type: Treats
 
Ingredients
  • FOR OREO BASKETBALLS:
  • 1 pkg OREO Cookies
  • 2-3 pkgsorange candy melts
  • 4 squares chocolate bark
  • Piping bottle
  • FOR REESE'S THREE POINT POPCORN:
  • 8 cups popped popcorn (unflavored)
  • 1 pkg orange candy melts
  • 1 cup candy-coated chocolate pieces
  • 1 pkg REESE'S Peanut Butter Cup Minis
Instructions
  1. FOR OREO BASKETBALLS:
  2. Line a baking sheet with foil and set aside. Prepare the orange candy melts according to package directions, until melted. Dunk each OREO into the candy melts, covering completely and allowing excess chocolate to drip off. Return to the baking sheet and repeat with remaining melts.
  3. Melt the chocolate bark until smooth. Pour carefully into the piping bottle. Using a steady hand, draw basketball piping onto the surface of each coated OREO. Allow the piping to set before serving.
  4. FOR REESE'S POPCORN:
  5. Melt the candy melts according to package directions, or until smooth. In a large bowl, toss the chocolate with the popcorn, candy pieces, and REESE'S Minis. Lay out in an even layer on a flat work-surface covered in wax paper to allow the chocolate to harden. Once set, break into pieces and serve.

For more info on Mondelez products, such as OREO Cookies, be sure to visit their site and enter to win their ULTIMATE Basketball Prize! And visit Coke Zero’s site for info to get a 20 oz Coke Zero for FREE starting April 2.

Thanks for stopping by! Now if you’ll excuse me, I have some popcorn to eat.

Have a great day!

xo, Hayley

 

 

Tropical Pina Colada Ambrosia Salad

This Tropical Pina Colada Ambrosia is a light, luscious and fruit-packed dessert dish that's perfect for Easter! Loaded with marshmallows, coconut, tropical fruit and a tangy pina colada whipped cream, it'll transport you right to the beach!So. Easter’s coming up — it’s hard to believe it’s so soon with an early April 5th this year! So if ya don’t mind me, I’m going to be posting Easter recipes up the wazoo, mmkay?

First up: Tropical Pina Colada Ambrosia. But first, a story! *collective sighs*

As a kid, my family and I would go to my grandma’s house for Easter breakfast every year. And every year, she’d hide plastic Easter eggs full of candy and quarters around her yard for me and my brother & sister. She would color code the eggs so I would be purple, Chloe would be green, and Alex would be blue, or whatever.

But the thing was, she put all three colors together in any given spot. So if I saw Alex bend down behind the garden hose and extract an egg, I knew my egg would be back there, too. If Chloe saw me elbow-deep in the rose bush reaching for my egg, she would race over to collect hers. I can see why my grandma did this when we were all younger, perhaps so it could be fair to Chloe (who’s the youngest), but as we got older and I was seventeen and hunting for eggs, it became a little ridiculous. (One, because of the obviousness of it all, and two, because I was seventeen and being forced — yes, forced — to hunt Easter eggs).

And the candy was never really good candy. And yes, there’s definitely a distinction between ‘good’ candy and ‘bad’ candy. I’m not talking ‘I prefer Snickers over Reese’s Cups’ or anything. I mean the CANDYCANDY (Snickers, Jelly Bellies, Whoppers, M&M’s) and the …candy? that she would inevitably buy.

You know – the “candy” that doctors offices have. The unmarked lollipops that taste like plastic with a vague hint of fruit (the yellow ones were always the most vile; the red were decent enough to be passable as cherry, depending on your level of hunger). The chewy candies that were probably made with leftover SuperGlue. Those — shudder — strawberry candies, which are by far the foulest things to have graced this planet, right before those toe shoes and Vienna sausages. Or those butterscotch candies, which were always really sticky and hard, like they’d been melted in the bottom of a purse since 1967.

So basically we’d collect for the quarters which essentially paid us to hunt for them, and then we’d toss the candy since it came from an undisclosed location and an even vaguer brand. I mean, do these candy companies know that no one likes their stuff? Are they aware that their lack of branding looks majorly suspicious and that only desperate doctors and banks purchase their lollipops? What’s their name, anyway? “Bank Candy”? “Doctor Lolly”? All’s I know is, I had this terrible doctor once — and I mean terrible — who had this super thick accent and just said to ice or rest everything, no matter what the ailment was, and she’d hand out those unmarked lollies and they always tasted like they were made of candied cough syrup. Mm, Robitussin Raspberry – my favorite! I never liked that, Dr. Lee. AND RESTING MY LEG DIDN’T HELP EITHER.

This Tropical Pina Colada Ambrosia is a light, luscious and fruit-packed dessert dish that's perfect for Easter! Loaded with marshmallows, coconut, tropical fruit and a tangy pina colada whipped cream, it'll transport you right to the beach!Anywho. This all comes together because that very color-coding-egg-grandma makes ambrosia every year for Easter dinner. And for the longest time I’d eat it because hello, it’s Cool Whip and marshmallows with fruit… duh. But then I got kinda tired of it, and I figured for this Easter, it’s about dang time I change it up. So I revamped grandma’s classic ambrosia with a tropical twist. My new version happens to be my new favorite… and I guarantee it’ll be yours too! This fruit salad is so easy, light, and delicious!

So. Who’s ready to go hunting for awesome ambrosia? (Game over. It’s right here).

This Tropical Pina Colada Ambrosia is a light, luscious and fruit-packed dessert dish that's perfect for Easter! Loaded with marshmallows, coconut, tropical fruit and a tangy pina colada whipped cream, it'll transport you right to the beach!

Tropical Pina Colada Ambrosia Salad
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 12
 
This light, fruity and DELICIOUS Tropical Pina Colada Ambrosia has the flavors of the tropics built right in and is perfect any time of year.
Ingredients
  • 1 can (15 oz) cherry fruit cocktail, drained
  • 1 small can mandarin oranges, drained
  • 1 (20 oz) can Dole Pineapple Chunks, drained
  • 1 (15 oz) can mangoes, drained and chopped if in large pieces
  • 1 & ½ cups shredded coconut, divided
  • 1 (8 oz) tub Cool Whip Free, thawed
  • 1 container Pina Colada yogurt
  • About 2 cups JET-PUFFED Fruity Fun Mallows
Instructions
  1. In a large bowl, fold together the Cool Whip Free and the Pina Colada Yogurt. Add in the canned fruits, marshmallows, and one (1) cup of the shredded coconut. Gently fold and toss to combine until coated.
  2. Refrigerate the mixture for at LEAST 2 hours or until flavors have set together.
  3. Optional, but recommended: if you'd like, toast the remaining ½ cup coconut. In a 300 degree F oven, line a baking sheet with parchment and lay out coconut in an even layer. Toast in 5 minute increments, stirring after each round, until golden. Sprinkle over the top of the ambrosia right before serving. Garnish with a cherry if you'd like.

This Tropical Pina Colada Ambrosia is a light, luscious and fruit-packed dessert dish that's perfect for Easter! Loaded with marshmallows, coconut, tropical fruit and a tangy pina colada whipped cream, it'll transport you right to the beach!You guys – this is so fruity and fabulous! I love the sweet softness of the JET-PUFFED Fruit Mallows — they have such fun flavors and add a great pop of rainbow color! And the fruit itself is a great, tropical combination that transports you right to the beach. Ripe pineapple chunks, juicy mango and mandarins, bright cherries, all coated in a luscious and light whipped cream and pina colada yogurt dressing. This salad is totally awesome!!

Have a fabulous Sunday!!

xo, Hayley

 

 

The Best One-Hour Cinnamon Pecan Sticky Buns

The BEST One-Hour Sticky Buns! Fluffy, homemade rolls swirled with cinnamon & brown sugar, baked in a sweet and sticky homemade caramel, and baked with nutty pecans. So heavenly, and ready in 60 minutes!So, against my better judgment, I recently re-joined the dating site, OkCupid.

Within my first day of signing up, I had already encountered more fedoras and puca-shell necklaces than should ever exist, a man who self-identifies as a platypus, more topless bathroom-mirror selfies than necessary (about half of which were of torsos that should not be without cover), a man posing with his new bride, aaaaand a man who said he’s still trying to figure out how to “self-narrate”, whatever that means.

I figured there had to be a diamond in the rough in there somewhere. Surely this site wasn’t filled with only guys with neckbeards and people who don’t understand the power of periods and commas. But alas, I was yet again at the same crossroads as I was before I quit the site: tons of boys, none of ‘em men. That sounds like it should be a bumper sticker. Can someone make this happen? Tons of boys, none of ‘em men. Featured with like, a rattle under the ‘boys’ and a rifle under the ‘men.’ We could charge like, $10 for these in car wash lobbies, people.

ANYWHO. Back to these buns. They’re awesome. Total dreamboats. The whole package. Sweet, soft, sticky… wait. Um. Well. This is awkward.

The BEST One-Hour Sticky Buns! Fluffy, homemade rolls swirled with cinnamon & brown sugar, baked in a sweet and sticky homemade caramel, and baked with nutty pecans. So heavenly, and ready in 60 minutes!But forreals, these sticky buns are one awesome treat. For one, they are made from start-to-finish in just one hour. Sixty minutes! You’re 60 minutes away from having soft, chewy, sticky-sweet cinnamon buns. That ain’t half bad.

And for two, they’re delicious! Homemade sweet rolls loaded with cinnamon and brown sugar, and coated in a thick, syrupy caramel and nutty pecans. Absolute heaven on a plate.

The BEST One-Hour Sticky Buns! Fluffy, homemade rolls swirled with cinnamon & brown sugar, baked in a sweet and sticky homemade caramel, and baked with nutty pecans. So heavenly, and ready in 60 minutes!And if you ask me, they’re the perfect companion for all those lonely nights surfing OkCupid. Or just any night. Or just all the time.

The BEST One-Hour Sticky Buns! Fluffy, homemade rolls swirled with cinnamon & brown sugar, baked in a sweet and sticky homemade caramel, and baked with nutty pecans. So heavenly, and ready in 60 minutes!*adapted from my One-Hour Cinnamon Rolls recipe

5.0 from 1 reviews
The Best One-Hour Cinnamon Pecan Sticky Buns
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Sticky and sweet, these caramel-y pecan rolls are bursting with brown sugar and cinnamon. The best part is they're made start-to-finish in just one hour!
Ingredients
  • ¼ cup unsalted butter
  • 1 cup milk (I used 1%)
  • 1 pkg yeast
  • 3 & ½ cups all-purpose flour
  • ¼ cup white sugar
  • 1 egg
  • ½ tsp salt
  • FOR FILLING:
  • ½ cup brown sugar
  • 1 Tbsp ground cinnamon
  • ¼ cup unsalted butter, softened to room temperature
  • FOR CARAMEL SAUCE:
  • ½ cup brown sugar
  • ¼ cup unsalted butter
  • ¼ cup corn syrup
  • 1 tsp vanilla
  • About 2 cups chopped pecans (I like using Diamond of California)
Instructions
  1. Preheat oven to 350* degrees F. In a small bowl or Pyrex measuring cup, microwave the butter and milk on high heat for one minute. Stir, then heat for another 30 seconds. Stir again, and heat for another 30 seconds or until butter is mostly melted and liquid is hot to the touch. Set aside briefly, for about a minute or two to cool or until it's warm but not hot.
  2. In the bowl of a stand mixer, whisk together the milk mixture and the yeast until combined. Add in the sugar, egg, and THREE (3) cups of the flour with the dough hook on medium speed. Turn the speed to medium-high and gradually add in the remaining ½ cup of flour or until the dough begins to form a ball at the center of the mixer bowl. Beat for 5 minutes, then remove the dough hook and cover the bowl with a damp cloth for 10 minutes.
  3. While the dough rises, make your sticky caramel sauce. In a small saucepan, combine the brown sugar, butter, corn syrup and vanilla. Bring to a boil over medium-low heat, then stir in the pecans. Remove from heat and set aside.
  4. Lightly dust a flat work space with flour. Roll out the dough into a large rectangle. I don't have dimensions as I just eyeballed it, but you want it to be at least ½" to ¾" thick. Spread the softened butter over the plane of dough, then evenly top with the brown sugar and cinnamon mixture, patting it gently into the dough.
  5. Beginning with the left side, begin tightly rolling the dough into a log. Move the log toward you so you're facing it horizontally. Using flavorless dental floss, begin cutting the dough into 12 evenly sized pieces. Spray a 13x9" baking dish liberally with cooking spray and spread the sticky caramel sauce all over the bottom, evenly spacing the pecans if needed. Top the sauce with the cinnamon rolls in 4 rows of 3 rolls. Cover with a damp cloth and place on top of the oven to rise for 25 minutes.
  6. Once rolls have risen, bake for approx. 15-20 minutes or until rolls are puffy, lightly golden and bubbly. Remove from heat and let cool for 5 minutes - no longer - before carefully and quickly inverting the rolls onto a plate or dish. Rolls are best when they're hot or warm. To eat later, reheat briefly to help loosen the sticky caramel sauce. Store leftovers airtight at room temperature.

The BEST One-Hour Sticky Buns! Fluffy, homemade rolls swirled with cinnamon & brown sugar, baked in a sweet and sticky homemade caramel, and baked with nutty pecans. So heavenly, and ready in 60 minutes!So remember that part when I said these were heaven? Yeah. About that…

Hope you guys enjoyed! I know you’ll enjoy them even more in 60 minutes, am I right?

The BEST One-Hour Sticky Buns! Fluffy, homemade rolls swirled with cinnamon & brown sugar, baked in a sweet and sticky homemade caramel, and baked with nutty pecans. So heavenly, and ready in 60 minutes!Have a sweet day!!

xo, Hayley

Bailey’s Brown Butter Frosted Brownies

Bailey's Brown Butter Frosted Brownies are rich and fudgy brownies topped with a thick, creamy and sinfully delicious Bailey's & brown butter frosting. The perfect sweet treat! I remember when I turned 21, I wanted to drink everything in sight. Because, my rationing, I’m 21 and YOLO. (I wasn’t the most intelligent back then. Hindsight is 20/20, you know).

As I navigated my way through the world of beer, wine, and spirits, I quickly realized what I liked and what I didn’t. Hard lemonade = no bueno. Whiskey? The surprising like. Vodka? Talk about highway to hell. Flavored liqueurs (especially Midori)… hook me up to an IV with it.

But the one I didn’t delve into a whole lot were the cream liqueurs like Bailey’s. No reason why, just didn’t manage to get a hold of a bottle. But when I did, I realized this creamy, dessert-y drink is best paired with something equally sweet, like frosty ice cream, a glaze on spiced donuts, or, say, a fudge brownie recipe like this one.

If you’re like me and don’t have much experience with Bailey’s, or if it’s been awhile, let me remind you of what you’re getting yourself into. Bailey’s is a rich and creamy spirit that’s composed of a heavenly blend of Irish whiskey and cream-based liqueur that’s spicy, sweet, and totally mind-blowing. While some people enjoy it straight or on-the-rocks, I prefer mine laced in desserts since the liqueur pairs so beautifully with sweeter flavors, like chocolate, caramel, and spice. Bailey’s also has other flavors, too, like Salted Caramel, Vanilla, and even Chocolate Cherry, but this recipe uses the original to really drive home that decadent Irish cream flavor.

Bailey's Brown Butter Frosted Brownies are rich and fudgy brownies topped with a thick, creamy and sinfully delicious Bailey's & brown butter frosting. The perfect sweet treat! Oh. And there’s brown butter in the frosting, too. You’re welcome. I can’t even tell you how magical the brown butter and Bailey’s pairing is; it’s simply perfect.

But don’t take my word for it. Take yourself back to your 21st year and make yourself these brownies! I think you’ll quickly discover a newfound love!

Bailey's Brown Butter Frosted Brownies are rich and fudgy brownies topped with a thick, creamy and sinfully delicious Bailey's & brown butter frosting. The perfect sweet treat!

5.0 from 2 reviews
Bailey's Brown Butter Frosted Brownies
Author: 
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Thick, ultra-fudgy and topped with a creamy layer of brown butter and Bailey's frosting, these brownies are the perfect way to celebrate St. Patrick's Day... or any other day, for that matter.
Ingredients
  • 1 box fudge brownie mix, plus ingredients on back of box
  • ¼ cup hot fudge sauce
  • 1 tsp cinnamon
  • 1 stick (1/2 cup) unsalted butter
  • ⅓ cup Bailey's Irish Cream Original Liqueur
  • 2 Tbsp milk or heavy cream
  • About 2-3 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside. Meanwhile, in a large bowl, prepare the brownie batter according to package directions. Stir the hot fudge sauce and cinnamon into the brownie batter to combine.
  2. Spread the batter into the prepared pan and bake according to package directions, about 20-23 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Do not over-bake. Cool completely in the pan.
  3. While brownies cool, prepare your frosting. In a small saucepan, melt the butter over medium-low heat. Allow the butter to melt completely, then carefully watch it during the browning process. Over the next 5-7 minutes, the butter will begin to sizzle, foam and pop, eventually turning an amber color. Watch it closely to prevent it from burning, until the butter is a deep amber color with brown flecks in it. Remove the pan from the heat and pour into a heat-proof bowl to cool completely.
  4. Once butter has cooled, combine it with the Bailey's liqueur, milk or heavy cream, and powdered sugar, stirring vigorously until a thick yet spreadable frosting is achieved. You want it thicker than a glaze, but something you can spread rather than pour. Add more powdered sugar if necessary.
  5. Spread the frosting over the cooled brownies. Allow the frosting to set, approx. 20 minutes or so at room temperature, before cutting into squares. Serve immediately.
  6. **For an alcohol-free version, feel free to substitute the Bailey's Irish Cream Liqueur with Irish Cream-flavored coffee creamer instead. Bailey's makes a fabulous coffee creamer that tastes like Irish Cream but sans alcohol.**

Bailey's Brown Butter Frosted Brownies are rich and fudgy brownies topped with a thick, creamy and sinfully delicious Bailey's & brown butter frosting. The perfect sweet treat! These are so freakin’ good, you guys! I love the rich creaminess of the brown butter & Bailey’s frosting – it is so luxuriously decadent and sweet, flecked with all those golden brown butter nuggets and scented with the indulgent hint of whiskey. Amazing!

**For an alcohol-free version, feel free to use Bailey’s Irish Cream Coffee Creamer in place of the liqueur. The flavor is the same, minus the alcohol. Use equal parts coffee creamer for the liqueur in the frosting recipe, and proceed as directed.**

Bailey's Brown Butter Frosted Brownies are rich and fudgy brownies topped with a thick, creamy and sinfully delicious Bailey's & brown butter frosting. The perfect sweet treat! Have a delicious day!!

xo, Hayley

 

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