Triple Coconut Poke Cake

This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year! Attention all coconut lovers! This Triple Coconut Poke Cake will be your new go-to dessert for coconut cravings! Moist, fluffy cake soaked in cream of coconut and topped with a light coconut whipped cream and toasted coconut.

Can we talk a little about cat-calling for a sec?

I promise I won’t go on a feminist tirade about the mental and emotional ramifications of cat-calling or anything – I’ll let you PM me if you want that. BUT. Cat-calling is still a thing?

I didn’t think so, but that’s probably because no guy looks at me walking down the street. No guys look at me period. I think it’s a combination of me perfecting my RBF, the fact that I never wear makeup anymore so I perpetually look haggard and tired in one fell swoop and because I don’t even care anymore about how I dress, which usually means I’m wearing black leggings, a black shirt, and black boots every. single. day.

(Side note: those people who say “leggings aren’t pants” clearly has never been a plus-size woman, mmkay? The whole denim waistband situation that cuts off circulation to my gut is not how I want to spend my day, so leggings it is.)

But anyway, I was walking down the street in the little downtown area of my city when this older dude – maybe 60s? – is approaching me on a reclining bike. He’s wearing neon everything – from his visor to his shoes – and kind of looks like Sammy Hagar if he was a middle class person with a penchant for neon colors.

Anyway, Sammy – as he’s approaching me – shouts as loud as possible, “HEY, GIRL! LOOKIN’ GOOD! I LIKE A GIRL THAT’S HEALTHY!” as he rode by on his contraption. And it was then that I stopped dead in my tracks, looked down at my rotund figure – all 200+ pounds of me – and decided Sammy was clearly on drugs and where can I get the drugs that make me look healthy because I want some.

So then I came home and realized Sammy has been the only dude to hit on me in the last several YEARS. I’m not kidding. Well, okay, I’m lying. There was the elderly man in the antique store who called me “delicious” but I choose to forget about that because frankly, it gives me night terrors.

And then I forgot about the whole situation and ate a piece of cake. As healthy women do.

This Triple Coconut Poke Cake is what coconut dreams are made of. The cake itself is a cinch – whip it up with some coconut cream pudding mix and coconut milk in the batter for a subtle, coconutty flavor. Once it’s baked, poke holes all over the top and get out your aggressions, then slather on a mixture of cream of coconut (more on that in a sec) and condensed milk. Frost that pretty with some fresh coconut whipped cream and top with toasted coconut for good measure. Done & done.

This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year! *So about that cream of coconut. It’s not coconut milk, y’all. It’s CREAM of COCONUT. There is a difference! Coconut milk is quite runny, like standard cow’s milk. Cream of Coconut is thick, almost like a paste. If we’re being honest, you could very well use coconut milk in the filling, but it would be runnier and not as much of a concentrated coconut flavor. Cream of Coconut tends to be stronger and thicker, almost resulting in a pudding-like filling texture in the cake which is so lovely! (Also – you can find it on the international/Asian foods aisle in most grocery stores. Just check the labels as many stores readily stock more coconut milk brands than cream of coconut brands).

This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year! Whatever you do, make this cake! And then listen to some Sammy Hagar, I suppose.

This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year!

Triple Coconut Poke Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
This Triple Coconut Poke Cake has TRIPLE the coconut flavor and is so easy to make!
Ingredients
  • FOR THE CAKE & FILLING:
  • 1 box white cake mix
  • 3 eggs
  • ½ cup vegetable or canola oil
  • 1 tsp coconut extract
  • 1 cup coconut milk or water
  • One 3.4 oz box instant dry coconut cream pudding mix
  • One 14 oz can sweetened condensed milk
  • ½ cup Cream of Coconut
  • FOR THE TOPPING:
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1-2 tsp coconut extract (depending on how strong you'd like it. I recommend starting with 1 tsp)
  • 1 & ½ cups toasted coconut
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside.
  2. In a large bowl, combine the cake mix, eggs, oil, coconut milk/water, coconut extract and dry pudding mix with an electric mixer, beating until well mixed, about 2 minutes. Pour the batter evenly into the prepared pan and bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for about 20 minutes.
  3. Using a skewer or a wooden spoon handle, poke holes all over the surface of the cake. Meanwhile, in a medium bowl, whisk together the condensed milk and cream of coconut until blended. Pour the mixture over the top of the cake, allowing it to seep into the holes. Refrigerate for at least an hour.
  4. Just before serving, beat the heavy whipping cream, powdered sugar, and coconut extract together with an electric mixer until stiff peaks form, about 5-7 minutes. Spread the whipped cream over the cake in an even layer and top with the toasted coconut. Store covered in the fridge, up to 3 days.

This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year! Moist, fluffy, creamy and irresistibly coconutty! Any coconut lover will flip for this cake!

This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year! Have a super sweet day!

xo, Hayley

Oreo Pudding Cookies

These OREO PUDDING COOKIES are a must-make for any chocolate chip cookie lover! This twist includes bite-sized chunks of Oreo cookies swirled in every bite. The secret ingredient is instant pudding mix, which makes these cookies impossibly soft & chewy for DAYS! And, no chilling the dough required! These Oreo Pudding Cookies are a fantastic new twist on the classic chocolate chip cookie! The pudding mix inside makes the cookies super soft and chewy!

I’ve officially been in my apartment for one month now!

And y’all – I didn’t know how bad I needed this apartment, but I am so glad to be here.

Having my own space is life-changing. I love that my house stays clean when I clean it, and I love that I can design it my own way, burn my own smelly candles, watch Keeping Up with the Kardashians without a disappointed glare from my parents, and not have to share my food.

In other words, I’m still in the honeymoon stage. I’m not at the point where I’m hating anything or something’s on the fritz. And I’m going to try to stay in this honeymoon stage as looooong as possible 🙂

When I first moved in, I wanted to bake something for the neighbors in my building as a thanks for being patient while I make a ton of noise, and I figured cookies were a good way to introduce myself. The only thing was, I didn’t want to make my regular chocolate chip cookie recipe because it required chilling and I still had a lot of errands to run for things I forgot to get before moving.

It was then that I discovered a lone box of Oreo instant pudding mix and a bag of mini Oreos in a moving box and knew I could easily transform that tasty pudding into a pudding COOKIE. AKA, the easiest cookies ever… AKA, the softest cookies in the world.

If you’re wondering if you can substitute the pudding for something else in this recipe, the answer is a big fat NO. These are called pudding cookies. There are no substitutions! If you don’t want to make these, try my Ultimate Chocolate Chip Cookies (the link’s above!) for a more traditional chocolate chip cookie recipe.

You can however, substitute the Oreo pudding mix for regular instant vanilla pudding mix. Some stores carry the Oreo pudding all the time, and other times it’s hard to find. Regular instant vanilla pudding mix will work in a pinch if you cannot find the Oreo mix! 

These OREO PUDDING COOKIES are a must-make for any chocolate chip cookie lover! This twist includes bite-sized chunks of Oreo cookies swirled in every bite. The secret ingredient is instant pudding mix, which makes these cookies impossibly soft & chewy for DAYS! And, no chilling the dough required! This recipe is structured exactly like chocolate chip cookies but with the must-have addition of pudding mix, which gives the cookies an amazingly light and fluffy texture and makes them SUPER soft & chewy. And if they last that long in your house, they’ll stay so soft for days. Me? I had to get rid of these as soon as I made them… to very happy neighbors 🙂

These OREO PUDDING COOKIES are a must-make for any chocolate chip cookie lover! This twist includes bite-sized chunks of Oreo cookies swirled in every bite. The secret ingredient is instant pudding mix, which makes these cookies impossibly soft & chewy for DAYS! And, no chilling the dough required!

Oreo Pudding Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 20-24
 
These Oreo Pudding Cookies are so impossibly soft and chewy - a texture given to them by the addition of instant dry pudding mix in the cookie dough! The best part? NO chilling the dough!!
Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 & ¼ cups all-purpose flour
  • One 4.2 ounce box INSTANT dry Oreo pudding mix (if you cannot find this Oreo pudding mix, simply substitute with a 3.4 ounce box instant dry vanilla or French vanilla pudding mix)
  • 1 cup semi-sweet chocolate chips
  • ⅔ cup mini Oreo cookies, coarsely crushed
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment paper; set aside.
  2. Cream together the butter and sugars in the bowl of a stand mixer until combined and creamy, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla extract. Beat in the baking soda, salt, flour, and dry pudding mix until a soft dough comes together. Lastly, beat in the chocolate chips and crushed mini Oreo cookies on low-speed until just combined.
  3. Drop heaping, rounded Tablespoon-sized balls of dough 2" apart on the baking sheets. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the sheets before storing, or eat while still warm!

These OREO PUDDING COOKIES are a must-make for any chocolate chip cookie lover! This twist includes bite-sized chunks of Oreo cookies swirled in every bite. The secret ingredient is instant pudding mix, which makes these cookies impossibly soft & chewy for DAYS! And, no chilling the dough required! Of course, the flavor is phenomenal – that sweet vanilla Oreo filling swirled throughout with big chunks of chocolaty cookies – but my favorite part about these cookies is that they’re made SUPER QUICK – no chilling required! Let’s raise a cookie and glass of milk to that!

These OREO PUDDING COOKIES are a must-make for any chocolate chip cookie lover! This twist includes bite-sized chunks of Oreo cookies swirled in every bite. The secret ingredient is instant pudding mix, which makes these cookies impossibly soft & chewy for DAYS! And, no chilling the dough required! Have a super sweet day!

xo, Hayley

The Best Banana Pudding Pie

This is the BEST Banana Pudding Pie EVER! Promise :) Layers of sweet Nilla Wafers, fresh bananas, a creamy, smooth-as-silk banana pudding and homemade whipped cream come together in this easy, simple pie! If you love banana pudding, you’ll flip for this Banana Pudding Pie! All the flavors of homemade pudding in one simple to prepare pie!

So last week I traveled to West Chester, Pennsylvania for training for QVC. Yes, they require training – and it was the best job training I’ve ever had! (Think about it – QVC is a well-oiled machine. They know what sells and what doesn’t. They want everyone to be on the same page. And like I said, the training was soooo worth the whole day of flying before and after the training class and the fact that I got the flu).

Anyway, it was so valuable and wonderful to meet fellow guests who will be selling their products on QVC, too! (And BTW, if you’re reading this and totally clueless as to what I’m talking about, I’m going on QVC this month – the 29th to be exact – to sell my second cookbook, Two in One Desserts!)

And of course, while I was there I thought I was the only cookbook author training that day. But in walks a tall, gorgeous woman wearing a floor-length fur coat and designer shades and announces she wrote a dessert cookbook to be sold on QVC, too. And her name was Patti LaBelle.

PATTI FREAKING LABELLE, Y’ALL.

At first I didn’t register who she was – I spent the better part of the morning exercising all my concentrated efforts not to puke all over their gorgeous offices – but when it hit me I tried my hardest not to be starstruck by her larger-than-life presence.

And then I thought, oh great – how am I gonna compete with Patti LaBelle?!

But you guys – Patti is the sweetest, most genuine person I’ve ever had the pleasure of meeting. She was so kind and warm-hearted and offered wonderful praise for everyone who was there pitching their products to QVC. And of course, she was as glamorous as I’d expect.

Once I spent time at training and with Patti, I realized I am not competing with this woman – I am honored to have written a dessert book like she has – and she was so excited about my book, too! (So should I tell my publishers to put “Patti LaBelle loves this book!” on the back? Kidding. Kind of).

So yeah, that’s the story of how I met Patti LaBelle. She’s awesome, and I hope you have the pleasure of meeting her one day. Also, buy her book! It comes out in May and everything she told me about it sounds AMAZING.

Speaking of amazing… can we talk real quick about this Banana Pudding Pie? Because it’s totally incredible.

This is the BEST Banana Pudding Pie EVER! Promise :) Layers of sweet Nilla Wafers, fresh bananas, a creamy, smooth-as-silk banana pudding and homemade whipped cream come together in this easy, simple pie! We’re talking Nilla Wafer crust, a layer of freshly sliced bananas, a layer of creamy, decadent, silky-smooth banana pudding, and lots of fresh whipped cream. It is HEAVEN and it totally satisfied my intense need for banana pudding that I had a few weeks ago.

MAKE IT BECAUSE PATTI TOLD YOU TO.

This is the BEST Banana Pudding Pie EVER! Promise :) Layers of sweet Nilla Wafers, fresh bananas, a creamy, smooth-as-silk banana pudding and homemade whipped cream come together in this easy, simple pie!

The Best Banana Pudding Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8-10
 
This Banana Pudding Pie tastes just like banana pudding, but there's no hassle about distributing it among jars or cups. Everyone gets a heaping slice of creamy, decadent banana goodness!
Ingredients
  • One prepared Nilla Wafer (or graham cracker) crust
  • One 3.4 ounce box INSTANT banana pudding mix
  • 1 & ½ cups cold milk
  • 2 & ½ cups fresh whipped cream (or whipped topping)
  • 2 medium bananas, cut into coins
  • Miniature Nilla Wafer cookies
Instructions
  1. Layer banana coins on the bottom of the pie crust; set any remaining coins aside for garnishing the top of the pie.
  2. Whisk together the instant banana pudding mix and the milk together until thickened and combined, about 2 minutes. Fold in 2 cups of the fresh whipped cream (or whipped topping, if using) until combined and fluffy. Spread into the prepared pan in an even layer.
  3. Pipe remaining whipped cream around the pie and garnish with the miniature Nilla Wafer cookies and remaining banana coins. If desired, crush some Nilla Wafers to sprinkle over the top of the pie.
  4. Refrigerate covered for at LEAST 4 hours or until set. If pie filling is still too soft, freeze briefly for about 10-15 minutes to make it easier to cut. Note: if you freeze the pie, leave the fresh bananas off as they will turn brown once brought to room temperature.

This is the BEST Banana Pudding Pie EVER! Promise :) Layers of sweet Nilla Wafers, fresh bananas, a creamy, smooth-as-silk banana pudding and homemade whipped cream come together in this easy, simple pie! I love how easy and simple this pie is – only a few ingredients, a couple minutes of prep and a hugely delicious payoff awaits. Perfect for banana pudding lovers like myself!

This is the BEST Banana Pudding Pie EVER! Promise :) Layers of sweet Nilla Wafers, fresh bananas, a creamy, smooth-as-silk banana pudding and homemade whipped cream come together in this easy, simple pie! Have a super sweet day!

xo, Hayley

Lemon Coconut Cupcakes

These Lemon Coconut Cupcakes are some of the BEST cupcakes I've EVER had! Buttery, zesty lemon cakes are topped with a to-die for creamy & light coconut whipped frosting and toasted coconut. Easy, perfect for spring, and so fabulous!These Lemon Coconut Cupcakes are as tasty as they are festive! Fluffy & moist lemon cupcakes topped with the most amazing coconut whipped frosting and toasted coconut.

You guys.

Normally I’m a cake girl through-and-through. I really couldn’t care less for frosting. It’s usually overly sweet – sickening almost – and piled on so high that I can basically feel my teeth falling out.

As a kid, I’d get a slice of birthday cake at a friend’s party and use the fork to scrape allllll the icing off to one side of the plate. I’d then get a new fork (since the first was tainted with frosting, obvi) and eat the bare cake, handing the frosting remnants to my mom, who happily ate straight buttercream.

Clearly I didn’t inherit that gene.

But this frosting – this wonderfully sweet and nutty and creamy frosting – is to-die for. No joke.

I could not. stop. eating. the frosting.

The frosting is the same frosting I made a trillion years ago for my Triple Coconut Cupcakes. It’s light and creamy and fluffy and just totally perfect. And it’s made with a surprise ingredient: coconut instant pudding mix!

If you can’t find the pudding mix, simply make a coconut whipped cream frosting, but I really think the pudding adds a wonderful extra dose of coconut flavor, and makes the frosting extra creamy & smooth. Try it my way just once – I have a feeling you won’t go back 🙂

These Lemon Coconut Cupcakes are some of the BEST cupcakes I've EVER had! Buttery, zesty lemon cakes are topped with a to-die for creamy & light coconut whipped frosting and toasted coconut. Easy, perfect for spring, and so fabulous!In fact, I gave these cupcakes to my sweetie pie downstairs neighbor who declared these the BEST cupcakes she’s ever had. Just sayin’!

These Lemon Coconut Cupcakes are some of the BEST cupcakes I've EVER had! Buttery, zesty lemon cakes are topped with a to-die for creamy & light coconut whipped frosting and toasted coconut. Easy, perfect for spring, and so fabulous!The frosting sits atop a buttery, zesty lemon cupcake that’s moist and has a lovely, tender crumb. It’s bright and fruity from the fresh lemon zest swirled throughout and makes for a great tart contrast to the sweet & nutty frosting. And of course, the whole thing is dredged in toasted coconut because toasted coconut = life.

Now I don’t know about you, but I need a cupcake.

These Lemon Coconut Cupcakes are some of the BEST cupcakes I've EVER had! Buttery, zesty lemon cakes are topped with a to-die for creamy & light coconut whipped frosting and toasted coconut. Easy, perfect for spring, and so fabulous!

Lemon Coconut Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
These Lemon Coconut Cupcakes are moist, fluffy and so dang delicious! The creamy coconut frosting is TO DIE FOR!!
Ingredients
  • FOR THE CUPCAKES:
  • 1 box lemon cake mix
  • ½ cup water
  • ½ cup lemon juice
  • ½ cup oil
  • 3 eggs
  • One 3.4 ounce box INSTANT dry lemon pudding mix
  • Zest of one lemon
  • FOR THE FROSTING & TOPPING:
  • One 3.4 ounce box INSTANT dry coconut cream pudding mix
  • 1 cup cold milk
  • ⅓ cup powdered sugar
  • 1 tsp coconut extract
  • 4 ounces whipped cream cheese (about ½ of a tub)
  • 2 cups whipped topping or fresh whipped cream
  • About 2 cups toasted coconut for garnishing
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with 16-18 paper liners. Set aside.
  2. Beat the cake mix, water, lemon juice, oil, eggs, lemon pudding mix and lemon zest together with an electric mixer until smooth, about 2 minutes. Portion the batter evenly among the muffin cups, filling about ¾ full.
  3. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  4. While the cupcakes bake, make the frosting: Whisk together the coconut cream pudding mix, the milk, and the powdered sugar together until thickened, about 2 minutes. Beat in the coconut extract and whipped cream cheese until smooth. Fold in the whipped cream/topping. Refrigerate for at least 1 hour or until set.
  5. Pipe the frosting onto the cooled cupcakes and cover the frosting with the toasted coconut. Store in the fridge, covered.

These Lemon Coconut Cupcakes are some of the BEST cupcakes I've EVER had! Buttery, zesty lemon cakes are topped with a to-die for creamy & light coconut whipped frosting and toasted coconut. Easy, perfect for spring, and so fabulous!Lemony, zesty cupcakes topped with that heavenly coconut pudding frosting… this recipe is a must-make for springtime!

These Lemon Coconut Cupcakes are some of the BEST cupcakes I've EVER had! Buttery, zesty lemon cakes are topped with a to-die for creamy & light coconut whipped frosting and toasted coconut. Easy, perfect for spring, and so fabulous! Have a super sweet Tuesday!

xo, Hayley

Easy Jell-O Divinity Candy

This EASY JELL-O DIVINITY is so simple to make with my step-by-step recipe! Fruity-flavored and pastel-colored divinity candy made with Jell-O. Light, surprisingly fudgy and nougat-y candy in flavors of the rainbow! Great for Easter, or springtime! If you love classic divinity for Christmas, you’ll fall fast for this Easy Jell-O Divinity for Easter & springtime! Super simple, gorgeous colors, and fun flavors that make for an unexpected treat everyone will love.

So generally speaking, I’m a pretty observant person.

You could say I have great attention to detail. That, combined with my perfectionism is the perfect ratio for daily anxiety attacks. (Kind of kidding). But it also means I notice things a lot of people don’t. And because I was raised to be super suspicious (thanks, Mom), that combined with my eye for detail makes me a double whammy in the paying-attention department.

So I have this neighbor, right? And they drive a one of those big economy vans. And the van advertises for house cleaning but literally says nothing else. In big, black letters on the side: HOUSE CLEANING with a generic picture of a woman holding a hand-held vacuum cleaner – and the woman isn’t even wearing a maid or cleaning uniform. It’s just some chick holding a little Dirt Devil on the side of a van.

But – you guys, I’m not kidding – ALL the van says is “HOUSE CLEANING” on both sides. No business name, no business license number, no phone number, no address, no follow-us-on-Facebook, no catchy slogan, NOTHING. Just: “HOUSE CLEANING.”

So now it has me wondering – is this “house cleaning” van a rouse for something? Are my neighbors FBI agents working undercover in this covert operation? Are they CIA and getting ready to ambush a suspect? Are they Russian spies? Are they alien hunters, convinced one walks among us in my little neighborhood? Are they storm chasers and that’s the only van they could use? Are they serial killers in disguise? Or are they really house cleaners with a terrible business model that involves me googling all “house cleaning” services in my area, trying to match up my neighbor’s van with a real business?

But now I’m SUPER freaked that they’ll read this and be onto me and then they’ll like, take me to some abandoned warehouse and force me to write a positive Yelp review for their house cleaning services. “They’re legit!”, I’ll type with tears streaming down my face as they hold the suction part of the vacuum close enough to my face that the hair on my head stands up without quite being sucked in. “I’d hire them again and again for their excellent cleaning services!” “Press ENTER and SAVE IT TO YOUR PROFILE,” they’ll demand before they switch off the Dirt Devil and release me into the wild.

Who knows. But I’m onto them. But I’m also like, will you vacuum my whole house – including the stairs – for free and I promise I won’t blow your cover? (Kind of kidding).

This EASY JELL-O DIVINITY is so simple to make with my step-by-step recipe! Fruity-flavored and pastel-colored divinity candy made with Jell-O. Light, surprisingly fudgy and nougat-y candy in flavors of the rainbow! Great for Easter, or springtime! ANYWAY. When I’m not being suspicious of strange business models, I’m making candy – specifically this Easy Jell-O Divinity. And I’m here today to tell you A) not to be scared of divinity, as it’s just a harmless little blob of nougat-y, fudgy goodness, and B) it’s not just a Christmas candy anymore!

This EASY JELL-O DIVINITY is so simple to make with my step-by-step recipe! Fruity-flavored and pastel-colored divinity candy made with Jell-O. Light, surprisingly fudgy and nougat-y candy in flavors of the rainbow! Great for Easter, or springtime! This Jell-O Divinity is made with – you guessed it – fruity Jell-O powder which gives it that gorgeous pastel color and wonderful fruity flavor. The best part is, you can use whatever Jell-O you prefer, so this is totally customizable to your favorite flavors. I went with Strawberry, Lime, and Orange because those were classic, but these would be so delicious with Grape, Lemon, Berry Blue, or even one of the fun Jell-O flavors like Watermelon or Strawberry Banana. Or BLACK CHERRY. OMG. BRB, making Black Cherry Divinity!

This recipe is my basic Divinity recipe I posted back in December but just slightly tweaked. The result is an easy, fudgy, unique candy everyone will flip for!

This EASY JELL-O DIVINITY is so simple to make with my step-by-step recipe! Fruity-flavored and pastel-colored divinity candy made with Jell-O. Light, surprisingly fudgy and nougat-y candy in flavors of the rainbow! Great for Easter, or springtime!

4.5 from 2 reviews
Easy Jell-O Divinity Candy
Author: 
Recipe type: Candy
Prep time: 
Total time: 
Serves: 15-18
 
This Easy Jell-O Divinity is so fun! The Jell-O flavors the divinity candy and turns it gorgeous rainbow colors. Wonderful for springtime and especially Easter!
Ingredients
  • FOR ONE BATCH OF DIVINITY (one flavor per batch):
  • 2 egg whites
  • 2 & ¼ cups granulated sugar
  • ½ cup water
  • ½ cup light corn syrup
  • ⅛ tsp salt
  • One 3-ounce box Jell-O (any flavor of your choice - I made strawberry, lime, and orange, but you can use whatever flavor you prefer!)
Instructions
  1. Line 2 baking sheets with parchment paper and set aside.
  2. In a large saucepan over medium heat, combine the granulated sugar, water, and corn syrup together, stirring occasionally, until a candy thermometer reads 260 degrees F, about 7-10 minutes.
  3. Just before the corn syrup mixture reaches temperature, whip your egg whites in the bowl of a stand mixer until stiff peaks form, about 3-5 minutes. Sprinkle in the Jell-O powder & salt and beat again until incorporated.
  4. With the mixer running on medium-low, slowly drizzle in the hot corn syrup mixture. This should take you a good minute or two as you want to incorporate it very slowly. Once the hot corn syrup mixture is fully in the mixing bowl, increase the mixing speed to medium-high and continue beating until the candy is no longer glossy and the candy holds its shape, about 6-10 minutes. You can absolutely test one scoop of the candy onto the parchment paper - if it holds up, it's ready.
  5. Grease two spoons with cooking spray and scoop out the candy onto the parchment paper-lined baking sheets. Flick your wrists gently to get the little swoops in the candy. You can make the candy as big or small as you'd like; mine were about 2 Tablespoon-sized. Repeat, working quickly, with remaining candy.
  6. Allow candy to set, at room temperature for 2-3 hours or preferably overnight until firm to the touch. Store remaining candy in an airtight container.

This EASY JELL-O DIVINITY is so simple to make with my step-by-step recipe! Fruity-flavored and pastel-colored divinity candy made with Jell-O. Light, surprisingly fudgy and nougat-y candy in flavors of the rainbow! Great for Easter, or springtime! I love the bright pop of color and the unexpected fruity flavor of these fudgy, nougat-y little morsels of heaven! These would make excellent Easter gifts, wrapped in little cellophane bags. 🙂

This EASY JELL-O DIVINITY is so simple to make with my step-by-step recipe! Fruity-flavored and pastel-colored divinity candy made with Jell-O. Light, surprisingly fudgy and nougat-y candy in flavors of the rainbow! Great for Easter, or springtime! Have a super sweet day!

xo, Hayley

 

 

No-Bake Frozen Strawberry Daiquiri Pie

This Frozen No-Bake Strawberry Daiquiri Pie is so phenomenal! Creamy, smooth, dreamy, strawberry-flavored perfection made with frozen strawberry daiquiri mix. Only a few ingredients, so easy and tastes great frozen or chilled in the fridge. This No-Bake Frozen Strawberry Daiquiri Pie is wonderful! Smooth & creamy and bursting with fresh strawberry flavor, it’s great for spring and summertime and is entirely no-bake!

So when I was a kid, I was obsessed with the idea of being older.

My parents love telling the story that when I was 3 years old and people asked me how old I was, I would dead-pan “I’m 9.”

When I was a kid and my family & I would go out to dinner, I would always order a “virgin” strawberry daiquiri to seem like I was this experienced old soul who knew allthethings about fine alcoholic beverages.

When I was entering middle school, my new school was called a “middle school.” But because I watched Degrassi fervently, I knew some middle schools were called “junior high schools” and so therefore I told everyone I knew I was entering “junior high school” because it sounded more mature.

When I was in high school, I liked an older guy for a long time and was obsessed with the idea of looking older and more mature so he wouldn’t think I was just a dumb freshman girl with a crush.

And when I turned 18, I wanted everyone to know I was an ADULT, DANGIT, and made sure everyone knew. (Side note: I know I must be wonderful to be around. *eye roll*)

But back to my childhood days of ordering alcoholic beverages minus the booze – strawberry daiquiris were my favorite drink to order as a kid. I remember vividly going to Red Lobster with my fam and looking through their drink menu like I was some 10 year old booze-hound, poring over the pictures and descriptions of the colorful, umbrella-clad drinks. A lot of the drinks are virtually impossible to make virgin, but strawberry daiquiris were an easy one to blend up sans the booze, so it became a staple for me. It felt like such a huge graduation from childish Shirley Temples.

This Frozen No-Bake Strawberry Daiquiri Pie is so phenomenal! Creamy, smooth, dreamy, strawberry-flavored perfection made with frozen strawberry daiquiri mix. Only a few ingredients, so easy and tastes great frozen or chilled in the fridge. But as I actually became older, I stopped ordering fancy bar drinks and settled for plain ol’ Diet Cokes and iced teas. Now that I’m 26 and trying to slow down time, I barely order alcohol anymore because I’d rather spend the extra cash on a bangin’ dessert instead.

To be honest, in the last 15 years I’ve forgotten about strawberry daiquiris until recently when I was grocery shopping. I spotted the frozen strawberry daiquiri drink mix in the freezer case and instantly those memories rushed back to me like the flood gates had opened. There I was, a freak holding a strawberry daiquiri frozen drink mix having a reverie in the frozen foods aisle of Safeway, thinking about ways to use this drink mix when it hit me: PIE.

This Frozen No-Bake Strawberry Daiquiri Pie is so phenomenal! Creamy, smooth, dreamy, strawberry-flavored perfection made with frozen strawberry daiquiri mix. Only a few ingredients, so easy and tastes great frozen or chilled in the fridge. This pie is such a cinch to whip up and is SO tasty. It’s creamy, smooth, flavorful and fresh and tastes amazing frozen or chilled in the fridge, though it’s required to be frozen to set at first. I topped mine with dollops of fresh whipped cream, but this would be excellent drizzled with chocolate sauce, additional strawberry sundae sauce, or even white chocolate. The world’s your oyster, kid.

Now let’s all take a bite and reminisce about our childhoods, ‘kay?

This Frozen No-Bake Strawberry Daiquiri Pie is so phenomenal! Creamy, smooth, dreamy, strawberry-flavored perfection made with frozen strawberry daiquiri mix. Only a few ingredients, so easy and tastes great frozen or chilled in the fridge.

No-Bake Frozen Strawberry Daiquiri Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8-10
 
This Frozen Strawberry Daiquiri Pie is phenomenal! Creamy, dreamy, smooth pie flavored with strawberries. A wonderful staple for spring or summertime!
Ingredients
  • One 9" Nilla Wafer pie crust
  • One 8-ounce package cream cheese, softened
  • One 14-ounce can sweetened condensed milk
  • 6 ounces frozen strawberry daiquiri drink mix, slightly thawed
  • 1 tsp strawberry extract
  • One 8-ounce tub Cool Whip, thawed
  • Additional whipped cream and fresh strawberries for garnish, optional but recommended
Instructions
  1. Cream the cream cheese, condensed milk, strawberry daiquiri drink mix and strawberry extract together with an electric mixer on medium speed until blended, about 30 seconds. Continue beating for 2 more minutes until mixture is smooth and slightly thickened.
  2. Fold in the Cool Whip until mixture is fully incorporated. Pour the mixture into the prepared pie crust and smooth out the top. Carefully place in the freezer and freeze until firm and solid, about 3-4 hours.
  3. Just before serving, garnish with additional whipped cream and halved strawberry slices, or serve with chocolate or white chocolate sauce. You may store the pie in the freezer for about 1 week (the fresh berries on top may not last that long), or keep covered in the fridge for about 1-2 days.

This Frozen No-Bake Strawberry Daiquiri Pie is so phenomenal! Creamy, smooth, dreamy, strawberry-flavored perfection made with frozen strawberry daiquiri mix. Only a few ingredients, so easy and tastes great frozen or chilled in the fridge. I love how creamy, fabulous and utterly delicious this pie is! I took it to my apartment manager’s office and it went fast. It’s a total hit!

This Frozen No-Bake Strawberry Daiquiri Pie is so phenomenal! Creamy, smooth, dreamy, strawberry-flavored perfection made with frozen strawberry daiquiri mix. Only a few ingredients, so easy and tastes great frozen or chilled in the fridge. Have a super sweet day!

xo, Hayley

 

 

Chocolate Guinness Stout Cake with Chocolate Ganache

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! This Chocolate Guinness Stout Cake with Chocolate Ganache is a chocoholic’s DREAM!! Moist, fluffy, rich and deep chocolate Bundt cake with a sinfully delectable chocolate ganache glaze. Perfect for St. Patrick’s Day!

I realized something recently: I need a love guru.

Are there people out there who are love guru specialists? How does one become a love guru? Is there like some kind of test you have to take to become one, or do you just get numbers given to you left & right? Do you have to be a Brazilian model? I HAVE SO MANY QUESTIONS.

But yet… I need one. Because I’m a little rusty in the love & dating department.

I used to be so suave. I had the moves and I was about 60 pounds lighter. But now I’m like a fat clunky dork and can’t get a date to save my life. I thought I had my first date in 3 years (!!!) a month or so ago, but once I showed up, I realized it most definitely was not a date. It was a socially-awkward dude doing his homework while I talked. And he talked about how much he thought a certain A-list actor was good looking while I sat there picking at my straw in the tea I’d purchased and cursed the gods above yet again because I don’t look like Ryan Gosling. BLAST.

And now? I am a master communicator. I talk with guys on dating apps all the time. And then I ask them out, because it’s a DATING APP AND ARE WE ONLY GOING TO TALK ON TINDER FOR THE REST OF OUR EVER-LOVING LIVES OR ACTUALLY GET A DRINK? And they say, “oh yeah, maybe next weekend” and then next weekend rolls around and I ask again, and they say “oh yeah I forgot. Maybe next weekend!” and then we NEVER hang out because my friends convinced me those guys must have girlfriends or wives.

 

So this is where the love guru would come in: they’d weed through potential dates, select the best options, and then they’d tell me when to abort, like when a guy uses too many emojis for it to be okay, or when they only want someone to kind of talk to/flirt with but never meet. WHERE ARE YOU, LOVE GURU?

Anyway, while I’m over here getting lonely and old, I made you a cake! Specifically, a Chocolate Guinness Stout Cake with Chocolate Ganache Glaze. And OH MY GOSH IT IS SO GOOD.

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! This cake is so supremely moist, fluffy, tender and totally bursting with rich, deep, complex chocolate flavor. Before you roll your eyes at my descriptors, LISTEN, OKAY. The Guinness stout totally amps up the chocolate flavor, yielding a very rich depth. If a regular chocolate cake’s level is like a 5, this elevates it to like a 10. It really brings out the complexity of the cocoa and really emphasizes that richness. You don’t really taste the stout at all; it’s just a wonderful vehicle to deliver that pure, unadulterated chocolate flavor.

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! And of course, chocolate ganache glazes are necessary because MORE CHOCOLATE.

A little birdie told me this cake would be great for St. Patty’s Day comin’ up. Just sayin’!

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! *adapted from King Arthur Flour’s recipe

5.0 from 1 reviews
Chocolate Guinness Stout Cake with Chocolate Ganache
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
This Chocolate Guinness Bundt Cake is a chocoholic's dream come true! The stout beer really elevates the chocolate flavor, bringing a complexity to this cake. This isn't your ordinary chocolate cake!
Ingredients
  • FOR THE CAKE:
  • 2 sticks (1 cup) unsalted butter, softened
  • ¾ cup cocoa powder
  • 2 cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ⅔ cup full-fat sour cream or Greek yogurt
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup stout beer (such as Guinness, or you may use a porter)
  • FOR GANACHE:
  • ¾ cup dark chocolate chips (you may substitute with semi-sweet)
  • ½ cup hot heavy cream
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 10-cup Bundt pan with baking spray, preferably the kind with flour in it. Set aside.
  2. In the bowl of a stand mixer, cream together the butter and cocoa powder until combined; mixture may be a little lumpy. Beat in the sugar until combined, followed by the eggs, one at a time, followed by the vanilla. Beat in the sour cream, baking soda, and salt until combined. Add in one cup of the flour, mixing well, followed by ½ cup of the stout beer. Repeat, beating on low speed, until combined and smooth.
  3. Pour the batter into the prepared pan and smooth out the top. Bake for approximately 35-45 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan before inverting on a wire rack.
  4. In a medium bowl, pour the hot heavy cream over the chocolate chips. Let set for about 5 minutes, then gently stir until smooth and glossy. Pour the ganache evenly over the cake and let set, about 10 minutes, before cutting into slices.

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! Moist, fluffy, tender and buttery with a rich, complex chocolate flavor and a glossy & decadent ganache glaze… This is one cake recipe on this blog you do not want to miss!

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! Have a super sweet day!

xo, Hayley

Sweet & Salty Potato Chip Caramel Snowball Cookies

These Sweet & Salty Snowball Cookies aren't your grandma's ordinary snowball! Made with ground pecans and crushed potato chips for a salty bite, they're filled with gooey, buttery caramel candies. So easy, impressive and one of a kind! These Sweet & Salty Snowball Cookies are such a unique, fantastic cookie! Flavored with ground potato chips and stuffed with caramel candies, they’re perfect for any sweet & salty lover.

So I’m in trouble.

Okay, not real trouble. Not trouble-trouble. But basically, it’s been raining like hell lately and I have no recipes left to schedule after this one. Eek!

Normally I’m a batch-baker, meaning I’ll bake like 4-6 things in one day, photograph them all the next day, and schedule them out throughout the next couple weeks as I see fit. But with my move, plus settling in, plus a pizza and quiche mishap (I’ll explain later), and now rain, I have had no chance to whip something up!

Side note: Pizza mishap happens when you’re tired as all hell and bake the pizza on the cardboard round that it sits on in the package, resulting in a gooey, severely underdone, doughy and inedible crust… which meant I only ate the cheese & tomato topping for dinner. 

Side note #2: The quiche mishap happens when you’re tired as all hell and hangry as all hell and make a quiche from your vague memories of making quiche a bajillion years ago, resulting in you using DOUBLE the liquid in comparison with the eggs, leaving you with basically scrambled egg soup in a soggy pie crust for dinner. 

Side note #3: I promise I actually know how to cook and am not an impostor in disguise. I just am really tired, k?

ANYWAY. So if it’s lights-out around here for the rest of the week, it’s because I’m scrambling to bake something and make it look halfway edible and appetizing in my dreary photos due to the terrible natural light happening ’round these parts. Please forgive me?

In the meantime, I’m glad I remembered about these babies which I made a few weeks prior to my move. They are phenomenal!

I want to make an amendment right here and now that Snowball Cookies should be a year-round thing and not exclusive to Christmastime. There’s nothing especially Christmas-y about them, minus the snowball-ish appearance. But it doesn’t snow in California, really, so like, snowballs never equated to Christmas for me, so… is it really a Christmas cookie? Sorry, rambling.

ANYWAY. So basically, my snowball recipe requires flour and ground pecans, which give it that wonderful nuttiness. But for this version, I remixed it up with flour, ground pecans AND GROUND POTATO CHIPS Y’ALL.

Dude.

Life-changing.

These Sweet & Salty Snowball Cookies aren't your grandma's ordinary snowball! Made with ground pecans and crushed potato chips for a salty bite, they're filled with gooey, buttery caramel candies. So easy, impressive and one of a kind! And I didn’t stop there, because minimalism isn’t my jam. I stuffed each snowball with a Rolo because potato chips and caramel work surprisingly well together.

The result is pure sweet & salty perfection, and I guarantee if you’re a fan of a sweet & salty flavor combination, you’ll flip for these bad boys!

These Sweet & Salty Snowball Cookies aren't your grandma's ordinary snowball! Made with ground pecans and crushed potato chips for a salty bite, they're filled with gooey, buttery caramel candies. So easy, impressive and one of a kind!

Sweet & Salty Potato Chip Caramel Snowball Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 22-25
 
These sweet & salty cookies are total perfection! Ground potato chips and caramel candy filling make them extra special.
Ingredients
  • 2 sticks (1 cup) unsalted butter, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup ground pecans
  • 1 cup finely crushed ruffled potato chips
  • 2 cups all-purpose flour
  • 22-25 Rolo candies, unwrapped
  • 1 & ½ cups confectioners' sugar, for dusting
Instructions
  1. Preheat oven to 375 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until fluffy, about 1 minute. Beat in the vanilla until combined. Lastly, beat in the ground pecans, finely crushed potato chips and the flour and gently mix until it just about comes together. The dough may be slightly crumbly at first, but it will be moist enough to hold together if you knead it with your hands.
  3. Using a 2 oz cookie dough scoop, scoop out a ball of dough and gently press your thumb into the center to create an indentation. Place the Rolo candy in the indentation and gently roll the cookie dough around the candy to cover it completely. Place 1" apart on the baking sheets.
  4. Bake for approx. 10-12 minutes, rotating pans halfway through baking time to ensure even baking. Cool on the pans for about 10 minutes, then gently coat with the confectioners' sugar. Let stand until cool, then coat again with confectioners' sugar.

These Sweet & Salty Snowball Cookies aren't your grandma's ordinary snowball! Made with ground pecans and crushed potato chips for a salty bite, they're filled with gooey, buttery caramel candies. So easy, impressive and one of a kind! Sweet, salty, tender little nuggets of heaven in your mouth! I just love that the potato chips give it a nice salty bite in contrast to the sweet, buttery and gooey caramel center. So good!

These Sweet & Salty Snowball Cookies aren't your grandma's ordinary snowball! Made with ground pecans and crushed potato chips for a salty bite, they're filled with gooey, buttery caramel candies. So easy, impressive and one of a kind! Have a super sweet day!

xo, Hayley

Reese’s Peanut Butter Cup Bars

These REESE'S PEANUT BUTTER CUP BARS are heavenly homemade squares that taste JUST like deep-dish, ultra fudgy peanut butter cups. An easy, quick, and entirely no-bake dessert! If you love peanut butter cups but wish they were jumbo-sized, I’ve got you covered! These Reese’s Peanut Butter Cup Bars are just the ticket to squashing your giant PB cup craving!

I have yet to bake in my new kitchen… but that changes TODAY!

I have been dying to test out my appliances and get baking for my new neighbors, but the whole organizing your life back into order thing after moving is kind of exhausting. Who knew I had so much stuff that needed to be bubble-wrapped, then unwrapped, then put away? GAH.

And no, I have not read that magical book about tidying up, thankyouverymuch.

So basically I’ve been waking up, feeding my still-confused dogs and getting to work around the house. But oddly, I love all the chores of putting things away and wiping down my own counters. Yes, I’ve found some odd sense of joy in laundering my own socks, and I appreciate how nice it is to come home to a clean house.

I know this feeling will eventually wear off and I will want to set fire to my clothes rather than launder them, but for now I’m enjoying this new-house honeymoon stage 🙂

Anyway, I was thinking about what to bake first in my new place and these Reese’s Peanut Butter Cup Bars, which I’d previously made at my old place, came to mind. But the thing is… these bad boys are no-bake, so I don’t even need the oven to whip them up.

…Which is going to rock in a few months when it’s a bajillion degrees and turning on the oven is about as logical as jumping from a three-story building into a pit of rocks.

These REESE'S PEANUT BUTTER CUP BARS are heavenly homemade squares that taste JUST like deep-dish, ultra fudgy peanut butter cups. An easy, quick, and entirely no-bake dessert! These are slightly addictive; you’ve been warned! The base consists of a little confectioners’ sugar, peanut butter, and graham cracker crumbs, which give them a slight crunch and helps the bar hold its shape. The mixture is poured into a pan and set in the fridge, then topped with a thick, smooth layer of chocolate ganache. The result is a deep-dish, ultra fudgy peanut butter cup bar that’s totally out. of. this. world.

Who wants to come over!?

These REESE'S PEANUT BUTTER CUP BARS are heavenly homemade squares that taste JUST like deep-dish, ultra fudgy peanut butter cups. An easy, quick, and entirely no-bake dessert!

Reese's Peanut Butetr Cup Bars
Author: 
Recipe type: Bars
Prep time: 
Total time: 
Serves: 15-18
 
These Reese's Peanut Butter Cup Bars are like a fudgy, deep-dish PB cup! Totally easy to prepare, comes together quickly and is entirely no-bake!
Ingredients
  • FOR THE BARS:
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups honey graham cracker crumbs
  • 2 cups powdered sugar
  • 1 cup creamy peanut butter (do not use the natural kind, as it is too oily)
  • 1 tsp vanilla extract
  • FOR THE CHOCOLATE:
  • 1 (12 oz) bag semi-sweet or milk chocolate chips
  • 4 Tbsp creamy peanut butter
  • ⅓ cup heavy cream
Instructions
  1. Line a 9x13" rectangular baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil lightly with cooking spray; set aside.
  2. In a large bowl, combine the melted butter, graham cracker crumbs, powdered sugar, peanut butter, and vanilla until combined. Mixture will be runny. Pour the mixture into the prepared pan and smooth out the top. Refrigerate for at least 30 minutes.
  3. Once the bar layer has somewhat firmed up, make the chocolate topping. In a microwaveable bowl, combine the chocolate chips, peanut butter and heavy cream. Microwave on HIGH power for 20-30 seconds, stir, then heat again for another 10-15 seconds, stirring until melted and smooth. Pour the chocolate over the peanut butter layer and smooth out the top.
  4. Refrigerate once more for another 30 mins at least (up to overnight if you wish) before cutting into bars.

These REESE'S PEANUT BUTTER CUP BARS are heavenly homemade squares that taste JUST like deep-dish, ultra fudgy peanut butter cups. An easy, quick, and entirely no-bake dessert! Fudgy, peanut buttery goodness topped with a silky smooth chocolaty layer. These bars are the definition of HEAVEN!

These REESE'S PEANUT BUTTER CUP BARS are heavenly homemade squares that taste JUST like deep-dish, ultra fudgy peanut butter cups. An easy, quick, and entirely no-bake dessert! Have a super sweet day!

xo, Hayley

 

Lemon Almond Crumb Cake

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert! This Lemon Almond Crumb Cake is so flavorful! Moist, soft lemon-flavored cake with a huge and glorious almond streusel on top.

I am a huge fan of lemon. Lemon water, lemonade, lemon tea, lemon desserts.

But I really, really loathe savory lemon.

I know I’m weird. It’s not exactly ground-breaking information by this point.

Lemon chicken? Blech. Lemon pasta? NOPE. Squeezing lemon over fish & chips? Um, no.

There’s something about savory + lemon that just doesn’t do it for me. My love for lemon comes from lemon bars, lemon cake, lemon cookies, and lemon muffins. When mixed with sugar (or water), it’s so refreshing and zingy and utterly perfect. In fact, give me a lemon cake or cheesecake and I’d take it over a brownie any day.

That’s why I knew I had to make this Lemon Almond Crumb Cake for you guys because if you’re anything like me, you’re dying to bring a little zing to your life during these cold, wintry doldrums.

So this cake is a different spin on my Apple Cinnamon Crumb Cake which I made a few years back. If you haven’t tried that version, it’s a must – but I love it during the breezy fall months personally.

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert! The cake itself is a little more dense than the Apple Cinnamon version, but still every bit as flavorful. It’s studded with ribbons of lemon zest which gives it wonderful flavor and a lovely pop of color. Once the cake batter is in the pan, you’ll pile on your lemon almond streusel topping, which is basically what dreams are made of.

The streusel is filled with butter, brown sugar, a little flour, and slivered almonds which offer a great crunch and nuttiness. If almonds ain’t yo thang, try using pecans, walnuts, or even pistachios!

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert! Once everything is baked and golden, you’ll drizzle it with a little glaze prepared with confectioners’ sugar, lemon juice and a splash of vanilla. Easy, impressive and SO delicious!!

And if you must know, this will be the first thing I bake in my new apartment! (Well, besides the frozen pizza I baked last night, but that totally doesn’t count!)

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert!

Lemon Almond Crumb Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Lemon Almond Crumb Cake is fantastic! Moist, lemon-zest-studded cake topped with a buttery brown sugar and almond streusel and a lemon glaze.
Ingredients
  • FOR THE STREUSEL:
  • 2 cups brown sugar
  • 2 & ¼ cups all-purpose flour
  • Zest of half a lemon
  • 2 sticks (1 cup) butter, melted
  • Pinch salt
  • 1 & ½ cups slivered almonds
  • FOR THE CAKE:
  • ¾ cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ½ cup lemon juice
  • 1 cup full-fat sour cream
  • 2 cups all-purpose flour
  • 1 & ¼ tsp baking powder
  • ½ tsp baking soda
  • Pinch salt
  • Zest from 2 lemons
  • FOR THE GLAZE:
  • 2 cups powdered sugar
  • 2-3 Tbsp lemon juice
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" round springform pan with cooking spray and set aside.
  2. In a medium bowl, prepare your streusel: combine the brown sugar, flour, lemon zest, melted butter, slivered almonds, and pinch salt together until clumps of streusel form. Set aside.
  3. To make the cake: Cream together the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, followed by the vanilla and lemon juice. Beat in the sour cream, flour, baking powder & soda, salt and the lemon zest until a thick batter forms. Spread the batter into the prepared pan. Top with all of the streusel. It will seem like a LOT of streusel, but use all of it!
  4. Bake for approx. 50-60 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  5. Just before serving, make the glaze. In a small bowl combine the powdered sugar, lemon juice and vanilla until smooth. Drizzle over the top of the cake before cutting into wedges.

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert! I know it seems like a lot of ingredients, but I promise you – this crumb cake is beyond worth it!

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert! Have a super sweet day!

xo, Hayley

 

 

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