Homemade Chocolate Chip Cookie Dough Oreos

DSC_0009AADo you guys remember when Cookie Dough Oreos came out last year?!

It may or may not have been the best day of my life… but this isn’t about me.

Seriously though, I loved them. Some people disliked the filling and said it was too coffee-y, but I thought the filling was just fine – and this is coming from a non-chocolate kinda girl. (#TeamVanilla!) Howeevvvver, I’m not one to turn down any kinda cookie dough, so I instantly fell in love with these amazing, one-of-a-kind cookies.

Cookie Dough Oreos4But then Oreo decided to toy with my emotions and did away with them. Limited edition? More like broken hearted forever. No bueno, Oreo. So I took matters into my own hands and made my very own Homemade Cookie Dough Oreos! I’m sharing them over at Food Fanatic today!

Cookie Dough Oreos3Do they taste like Oreos? Yes, but they’re softer, chewier, and have a real-deal cookie dough filling. They kinda remind me of Oreo Cakesters but better because they’re homemade and completely addictively delicious. You guys will not be fighting or nitpicking this filling – it’s pure, unadulterated cookie dough, and it’s awesome.

GET THE RECIPE for these bad boys over at Food Fanatic today, where I’m their resident Cookie Dough Fanatic!

Have a delicious day!!

xo, Hayley

Neapolitan Seven Layer Bars

NeapolitanSevenLayerBarsWhat happens when you forget to post a Valentine’s Day-themed recipe before Valentine’s Day? You post it days later, obvi!

I try to stick to schedules since I tend to be a planner and a huge list-maker. But stuff happens, I forget, I don’t care, or Intervention is on and I just neglect it. I’m sorry. I’m the worst blogger ever.

BUT, the good thing is is that Neapolitan’s a yearround flavor. It doesn’t necessarily have an expiration date like eggnog or peppermint (though if it were up to me, eggnog and peppermint would not be judged in summertime), and it works because it’s comprised of three fabulous flavors that are seasonless: vanilla, chocolate, and strawberry. What’s not to love?!

…and it happens to be the theme of my sweet new blog design! BTW, did you enter my giveaway yet? I’m giving away a FREE pair of Tieks flats, a Too-Faced Semi-Sweet Chocolate Bar Palette or a $25 Baskin Robbins gift card! Winners are chosen on Tuesday, so wiggle your butt over to that post to enter!!

DSC_0166AANYWHO. Since I’m a lover of both Neapolitan and seven layer bars, I figured there had to be some combining love-child makin’ happening between the two. The results are magical! There’s bites of chocolate, vanilla and strawberry goodness in every bite, and if you’re as fanatical about this flavor as I am, there’s a must-make for sure!


Neapolitan Seven Layer Bars
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
Packed with strawberry, chocolate and vanilla, these fabulous Neapolitan Seven Layer Bars are a winner!
  • 1 box strawberry cake mix
  • 1 egg
  • ½ cup oil
  • 1 tsp strawberry extract (optional, but enhances the flavor - I recommend it)
  • 1 cup chocolate chips
  • 1 cup white chocolate chips
  • 1 pkg. Ghirardelli Chocolate & Strawberry Squares, unwrapped and roughly chopped (if you cannot find this flavor, substitute with Chocolate & Raspberry - no one will tell the difference)
  • 1 cup Jet-Puffed Strawberry Marshmallows
  • About 20 Berry Oreos, roughly chopped
  • 1 (14 oz) can sweetened condensed milk
  • Rainbow sprinkles, if you'd like
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil liberally with cooking spray and set aside.
  2. In a large bowl, combine the cake mix, egg, oil and strawberry extract, if using, until a soft dough forms. Press the dough evenly into the prepared pan and bake for approx. 12 minutes.
  3. Remove the pan from the oven but keep the oven on. Evenly distribute the chocolate chips, white chocolate chips, chopped chocolate squares, marshmallows and Oreos onto the dough. I like putting the marshmallows on first so they're covered - it prevents them from burning and expanding as much. Drizzle evenly with the condensed milk.
  4. Bake for approximately 20-22 minutes or until center appears set and the top is golden brown and bubbly. Cool completely (I recommend overnight) before lifting out of the pan and cutting into squares. Garnish with sprinkles, if you'd like!

DSC_0179AI love the rich burst of sweet strawberry in these chewy, gooey bars! They would be perfect alongside a bowl of Neapolitan ice cream… but that’s only if you want to do it a la Hayley :)

Nuts for Neapolitan? Check out my other fun Neapolitan recipes!

Neapolitan CupcakesNeapolitan Cupcakes – be sure to enter my giveaway! 

neabundtNeapolitan Bundt Cake

neapcheesecakeNeapolitan No-Bake Cheesecake

Have a sweet Sunday!!

xo, Hayley


The Best Banana Cake with Banana Frosting

Best Banana CakeI have always loved grocery shopping.

Mostly because our local supermarket gave kids free cookies in the bakery if you asked politely. They were sprinkle sugar cookies, and they were amazing because they were free, smothered in sprinkles, and because you didn’t need your parents permission to eat a giant sugar cookie before dinner.

(However, in later years I would try this as a teenager and unfortunately, they had an age limit. I suppose teenagers aren’t as cute begging for cookies as toothless, innocent children are).

I loved grocery shopping because my parents were so hell-bent against cooking dinner that we’d head to the store practically five times a week and pick out dinner there. It was usually something like frozen pizza or Lean Cuisines or fried chicken from the deli, but it was awesome since we could each pick what we want. And if you’ve ever grocery shopped when you’re hungry, whatever you get instantly looks like the most amazing food ever. Frozen meatloaf? OMG, gourmet! Deli-fried chicken that’s been under heat lamps since 2pm? COME TO MAMA. Pre-made deli sandwiches that are usually ham and American cheese with those mayo packets? Delish with a capital-D, yo.

Or maybe that’s just because I never really had a decent home-cooked meal. Whatevz.

When my mom and I would shop at Smart & Final, they had this Sara Lee Banana Cake in the fridge section that was to-die for. Anytime we’d shop there, I’d beg her to pleeeeaaasseee buy one for us to have after dinner, and without fail, she always said yes. It became our family’s favorite store-bought cake for its moist banana cake layer and the sweet banana frosting on top. It was positively perfect!

DSC_0335AYeeeears had passed since I’d had a slice of the beloved cake. And when I went to remedy this recently at Smart & Final, I was so saddened to see they’d done away with it. It was basically a blasphemous slap in my banana cake lovin’ face if you ask me. But it also motivated me to make this magical cake at home – and folks, I have officially succeeded.

DSC_0337AThis cake is SO impossibly moist and light, with sweet banana flavor swirled in every bite. The frosting is thick and rich and made with actual mashed banana, lending an authentic and world-class flavor to this phenomenal cake. If you’re a banana fan, you’ll love this cake! We like it as is since it’s identical to our beloved Sara Lee version, but if you’d like, feel free to jazz it up with chocolate chips, Nutella drizzle, or walnuts or pecans.

Now let us have cake!

DSC_0331A*cake adapted from Cake Mix Doctor

5.0 from 2 reviews
The Best Banana Cake with Banana Frosting
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
Rich and sweet, this banana sheet cake is one of the best and my family's favorite cake! Flavored with banana in the cake and frosting, it's a perfectly sweet cake for any banana lover.
  • 1 box yellow cake mix
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • 1 cup ripe bananas, peeled and mashed (about 2-3 medium-sized bananas, the blacker the better)
  • 1 cup water
  • ½ cup oil
  • 3 eggs
  • 2 tsp banana extract (you could also use banana liqueur if desired)
  • ¼ cup butter, softened
  • ½ cup ripe banana, peeled and mashed (about 1 medium banana)
  • 1 tsp vanilla extract
  • 1-2 tsp banana extract (more if you prefer a stronger banana flavor)
  • 1 tsp fresh-squeezed lemon juice
  • About 3.5 cups powdered sugar, sifted
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking dish with cooking spray and set aside. In a large bowl, beat together the cake mix, brown sugar, mashed banana, cinnamon, water, oil, eggs and banana extract with a handheld electric mixer for about 2 minutes or until blended.
  2. Pour the batter into the prepared pan and bake for approx. 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cake completely.
  3. Once the cake has cooled, prepare your frosting. In the bowl of a stand mixer, cream together the butter, mashed banana, vanilla, banana extract and lemon juice with the paddle attachment until creamy. Add in the powdered sugar, about a cup at a time, until the frosting is light and fluffy but still kind of soft. You don't want it as stiff as you normally would for say, frosting cupcakes, but it should hold its shape relatively well.
  4. Spread the frosting on top of the cake in an even layer. Refrigerate the cake for at least 30 minutes before cutting into squares and serving. Store leftovers airtight in the fridge for up to 4 days.

DSC_0344AYou guys. Scouts honor, but this is seriously one of the best cakes I’ve ever had. I’ve made it about four times since I originally whipped it up and my family and I have gobbled it up every single time. It’s so moist, rich, and jam-packed with banana flavor, which we cannot get enough of! As I mentioned before, try adding chocolate or peanut butter chips to the batter for a different flavor twist, or top with chopped nuts if you’d like!

BANANACAKEHave a fabulous day!

xo, Hayley

XXL Brown Butter Vanilla Bean Chocolate Chunk Cookies

XXLBrownButterCookiesWhen I was younger, I really wanted to open a bakery.

I thought selling cupcakes, cookies, super fudgy brownies and cakes would be so fun. Whipping up fresh buttercream, adorning each cake with cute sprinkles, packaging up fresh-baked cookies… it all sounded so blissful… until I realized how HARD owning a business is.

First of all, hiring employees. I was always a stellar employee at every job I’ve held, but trying to interview the mass public to find people to entrust with my business? Oh hell to the no. Could not do it.

Second, the hours! I would have zero me-time, and I’m someone who needs adequate me-time. I’d constantly be in the bakery at 2am baking cupcakes and frosting cakes and likely wouldn’t leave until late at night when I’d have to restart the whole process. Nope nope nope. That’s like, two hours of me-time a day and it would take about 4 days before I would commit myself.

And third, the work-related issues… like gaining ALL THE WEIGHT from eating ALL THE COOKIES. Especially cookies like these ones, because I could not stop eating these when I made them. Holy mother of pearl, peeps. These are out of control. And if they would be any indication of my bakery, I would weigh 34587634 pounds and would have no customers… because I would eat every product.

So yeah, owning a bakery is not in the cards. But baking bakery-style cookies? Totally doable. I don’t even need to hire anyone to do my bidding because I’ll gladly eat every last crumb of these bad boys.

DSC_0259AThe best thing about bakery cookies are their size! Bakery cookies aren’t your standard wimpy cookies – they’re easily double the standard cookie size for maximum cookieage. BTW, ‘cookieage’ is totally a word. Bakery cookies are also jam-packed with flavor and texture, creating a heavenly eating experience that makes you want more. These cookies boast both mega-flavor and uber-texture, thanks to five very important, super crucial components that make these cookies over-the-top, outta-the-field AMAZING. Those components include…

Brown Butter. Brown butter takes these to the next level of awesomeness. My standard cookie recipe features 3/4 cup of butter, but this recipe has 1 full cup of butter – 1/2 of which is browned. Brown butter simply means that you cook the butter down in a saucepan until its a nice, deep amber color with flecks of brown bits on the bottom. Those brown bits impart SO much flavor, it’s crazy. The result is an added richness and nuttiness that’s positively irresistible.

Vanilla Bean Paste. One of my favorite ingredients, vanilla bean paste elevates any dish it touches. Vanilla bean paste is stronger than extract since it’s more concentrated and comes out thick like caramel sauce. It has flecks of vanilla beans in it, lending the cookies a ton of rich vanilla flavor and wonderful flecks of bean throughout the dough.

DSC_0271AChocolate Chunks. Because chocolate chips are for losers. Kidding! But chocolate chunks really set these apart from your standard chocolate chip cookie. The chunks add great texture and cover more surface area of the cookie, giving a melty burst of chocolate in every bite! I love using Nestle’s Chocolate Chunks or Trader Joe’s Chocolate Chunks which are both roughly chopped semi-sweet chocolate. Semi-sweet is recommended in this recipe, but milk could easily be used.

Sea Salt. It adds a great finishing touch on each cookie with those sexy, salty crystals on top. The coarse salt really off-sets the sweetness of the chocolate and vanilla bean.

Last but not least? Espresso Powder. Yes, espresso! These cookies do not taste like coffee, nor do they taste like mocha. If you want that, simply add more espresso powder to the batter. Espresso powder functions as another element to deepen the flavor, adding more richness to the chocolate and heightening that flavor of the brown butter, chocolate chunks and vanilla bean. A little goes a long way which prevents the cookie from A) tasting like coffee; and B) being undetectable but still present in the dough. If you want to omit this, you totally can – but I highly, *highly* recommend adding a little smidge in.

DSC_0253ADoesn’t it sound like I should open a bakery? If these cookies were involved, I probably would. They’re kinda-sorta life-changing. Promise.

Now who wants to work for me?


5.0 from 2 reviews
XXL Brown Butter Vanilla Bean Chocolate Chunk Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 15
Thick, chewy and XXL chocolate chunk cookies are special in many ways, thanks to the use of espresso powder, vanilla bean paste, brown butter and sea salt. The chocolate chunks elevates these cookies from a classic to a modern, delectable twist.
  • 1 cup (2 sticks) unsalted butter, divided (make sure you're using REAL butter, not butter spread or margarine)
  • ¾ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 2 tsp vanilla bean paste
  • Pinch salt
  • ½ tsp espresso powder
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 2 cups all-purpose flour
  • 1 cup chocolate chunks
  • Sea salt, for garnish/sprinkling
  1. First, make your brown butter. In a small saucepan, melt ONE (1) stick of butter over medium-low heat. The butter will eventually melt, then start to bubble, pop and foam up, turning frothy. This is normal. Cook low and slow for about 5-7 minutes, swirling the butter around the pan occasionally, until the butter is amber in color and fragrant, almost nutty. Do NOT burn the butter! Once butter has browned and is amber and fragrant, remove from heat and pour into a heat-proof bowl to cool, about 20 minutes.
  2. In the bowl of your stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment for approx. 2 minutes, until creamy and fluffy. Add in the egg and vanilla bean paste to combine. Add in the salt, espresso powder, baking soda and cornstarch, and beat to combine. Add in HALF of the flour, beating to combine. Stream in HALF of the browned butter. Add the remaining flour, beating to combine, then stream in the remaining browned butter, adding in all the bits at the bottom. Once dough comes together, stir in the chocolate chunks.
  3. Refrigerate the dough for AT LEAST 2 hours, but I recommend refrigerating for 4 hours to overnight. This step is MANDATORY as the dough will spread significantly if it does not sufficiently chill. The dough needs to be super duper cold before baking, so I really stress chilling for at least four hours.
  4. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment sprayed with cooking spray. Drop ¼-cup rounded mounds of cookie dough onto the baking sheets, keeping about 2-3" apart. Sprinkle the tops with sea salt as desired.
  5. Bake for approx. 10-13 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear slightly under-done; this is normal and they will continue to firm up as they cool. If desired, add a couple more chocolate chunks on top of the freshly baked cookies for a prettier appearance. Allow the cookies to cool completely on the baking sheets before serving. Store leftovers airtight at room temperature for up to a week.

DSC_0268AThese cookies *do* require a chilling time of a recommended 4 hours. I know, I know – major suckage. BUT I promise you that the results are MORE than worth it. Seriously – these may be one of the best cookies I’ve ever eaten. Swearsies. They are SO soft, chewy and moist, bursting with rich chocolate, sprinkles of sea salt, and are packed with amazing flavor from the nutty browned butter and sweet vanilla bean. They are positively INCREDIBLE and I know you’ll love them!

Chocolate Chunk CookiesHave a fantastical day!!

xo, Hayley

Neapolitan Cupcakes {And A HUGE Bloggiversary Party GIVEAWAY!!}

Neapolitan CupcakesI am so so so glad you’re here today, because today I’m having a special bloggiversary party to kick off two very important things: my blog’s 4th birthday (omg!), and my blog’s new design (yay!).

It’s so crazy to think that four years ago, I had just created this blog. I was so excited to get started and create something that was completely my own where I could share my funny stories and wacky anecdotes, and where I could challenge myself to concoct unique desserts. And if I’m being frank here, I think I’ve succeeded!

DSC_0235ASince being born in 2011, The Domestic Rebel has grown far beyond what I could have imagined, with tens of thousands of fans on my combined social channels, working with top brands in the industry like The Pampered Chef, Kitchen Aid, Tieks, and the Real California Milk Advisory Board, and meeting so many fabulous people and making so many new fantastic blog friends. I’m so forever humbled and grateful to my opportunities because I know this job can be fleeting, and something bigger and better could come around the corner and turn my space on the interwebs into an even smaller particle of the world. It’s important to me to remain grateful to this awesome job and the people who make it possible: YOU!

DSC_0210ASorry to be sappy, but you guys rule my life. I love you all so much for coming to my blog, commenting on my posts, liking my Facebook and Instagram statuses, repinning my Pinterest pics, and overall being such a loyal, fun and supportive bunch. If I could, I’d bake you all the biggest, gooeiest cookie to resemble how I feel about you: oozing with lotsa love!

So with 4 years on the blog, it was also time for a change. A new facelift, to be precise. I’m positively loving my new design from the talented Erika S. at Designer Blogs. I think she perfectly encapsulated who I am as a blogger and person – with my intense love for donuts, to the rebellious-yet-fun new logo of my spatula and whisk crossbones, to the funky fonts I love so dear.

Besides the new look, here are a couple new features you’ll love:

1) The hovering Pin-It button on each picture makes it even simpler to directly Pin my creations to you favorite Pinterest boards. Simply click the donut icon that pops up in the right upper corner of each picture and voila! Instantly pinned. So easy!
2) Sharing couldn’t be easier with the new Share bar on the bottom of each post. Directly link my posts and pictures to your Facebook or Twitter feeds, Stumble them, or even email it to friends and family. No copying of links or saving pictures necessary.
3) The NEW Recipe Index makes searching for recipes a breeze, thanks mainly to the new visual icons for every recipe. I’m still working on a couple of the older posts that don’t have pictures, but they’re still accessible through the links. Craving chocolate? Simply click the Chocolate link and instantly be taken to a page where you can access all recipes tagged with ‘chocolate.’ This definitely helps streamline searching for your favorite recipes, or getting ideas of what you want to make!
4) You may also like… the new linked-within feature on every post! Featuring a handful of some older, archived posts, this is a great way to see stuff you haven’t seen (and some of my first recipes!) for more inspiration.

DSC_0206AI am SO VERY HAPPY (!!) with my new design and I seriously hope you love it, too! I really feel like this design perfectly defines who I am and I hope you’ll find the new look and features to be just as awesome as I do!

DSC_0220AAnd to kick off this brand new blog design and celebrating four blissful years blogging, I’m throwing a fabulous party and you’re all invited! And lemme just say, the party favors are pretty damn cool — there ain’t no gumballs or cheap plastic yo-yos here.

tieksFor being such an awesome person, you can enter to win three prizes! The GRAND PRIZE is a pair of Tieks Ballet Flats (a $200 value!!), the highly coveted and ever-so-stylish flats I’ve talked about prior and that are sweeping the world with their sleek appearance, shocking comfort, and gorgeous hues. Not only are Tieks incredibly comfy, but they come in a wide range of styles, colors and sizes to fit everyone perfectly. Amazing!

toofacedSECOND PLACE PRIZE is Too Faced’s brand-spankin’-new Semi-Sweet Chocolate Bar Palette! With sixteen flattering, highly-pigmented shades, this palette is perfect for everyone! Shades range from a bright blue called Blueberry Muffin, to a gold-flecked brown named Hot Fudge, to a shimmery sweet Butter Pecan highlighter color. Each shade is packed with real cocoa, giving a sweet aroma with every brush stroke. This limited edition palette is a fan favorite among beauty bloggers and fashionistas everywhere!

baskinrobbinsAnd last but not least, THIRD PLACE PRIZE is a $25 gift card to Baskin Robbins ice cream! The worst thing about 31 flavors? All the options to choose from! From Cherries Jubilee to Baseball Nut, Baskin Robbins has some of the best ice cream around! Second only to donuts, ice cream is one of my favorite desserts, and the Neapolitan color scheme is a clear theme in my new blog design. I absolutely love the sweet shades of rich chocolate brown, bubblegum-pink strawberry and creamy vanilla and love how they translated into my new look!

Rebel GiveawaySo, do you want to win one of these SWEET prizes?! Enter using the Rafflecopter below! 

a Rafflecopter giveaway

Okay, now who’s hungry? For today’s recipe, I thought I’d throw it back to one of my first-ever posts: Neapolitan Cupcakes! I made these for a bakery-themed 20th birthday party I had and they were an instant success. Everyone loved the cool two-toned cupcake flavors and the rich strawberry buttercream on top, and I knew I wanted to recreate them and give them a sweet, updated look for this special day.

So without further adieu, take a bite out of these ultra-sweet and fun to eat Neapolitan Ice Cream Cupcakes! :)


4.9 from 29 reviews
Neapolitan Cupcakes {And A HUGE Bloggiversary Party GIVEAWAY!!}
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
Two-toned chocolate and vanilla cake is topped with a swirl of sweet strawberry buttercream to mimic the classic flavors of Neapolitan ice cream! Kids and adults alike will love these fun cupcakes as a nod to a sweet childhood-favorite.
  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 box white cake mix, plus ingredients on back of box
  • 1 small box sugar-free fat-free instant vanilla pudding mix
  • 1 small box sugar-free fat-free instant chocolate pudding mix
  • ¾ cup (1 & ½ sticks) unsalted butter, softened
  • ½ cup seedless strawberry jam (I like Smuckers Simply Fruit)
  • 1 tsp vanilla extract
  • 2-3 tsp strawberry extract (depending on how strong you'd like it)
  • ¼ cup heavy cream
  • About 4 cups powdered sugar
  • Red food coloring
  • White non-pareils sprinkles
  • Maraschino cherries
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners. Set aside.
  2. Prepare the chocolate and vanilla cake mixes in separate bowls using the ingredients and directions on the back of the boxes. Stir the vanilla pudding mix (the dry mix) into the vanilla cake batter, and stir the chocolate pudding mix into the chocolate cake batter. Allow the batters to set for about 5 minutes until thickened.
  3. Working quickly with two separate cookie dough scoops or spoons, spoon about a heaping Tablespoonful of batter onto the left side of the cupcake liner with one flavor. Then immediately spoon the other flavor onto the right side of the cupcake liner. Repeat layers, filling the cupcake liners about ¾ full. You should have roughly around 18 cupcakes, maybe a couple more depending on the box mixes.
  4. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out mostly clean or with moist crumbs. Cool completely.
  5. While cupcakes cool, make your frosting: In the bowl of a stand mixer, cream together the butter, strawberry jam, vanilla, strawberry extract and milk with the paddle attachment for about 2 minutes or until creamy. Add in the powdered sugar, about a cup at a time, until a light and fluffy texture has been achieved. Add in food coloring, only a couple drops at a time, and beat until a light desired pink shade has been achieved.
  6. Spoon the frosting into the piping bag attached with an open star tip. Pipe high onto cooled cupcakes and immediately garnish with white non-pareils sprinkles and a cherry. Serve immediately or store leftovers airtight in the fridge.
  7. *NOTE: If you want to pipe the frosting thick onto the cupcakes, consider doubling or tripling the recipe.*


DSC_0246ARich chocolate, creamy vanilla and sweet strawberry combine to create these decadent, delicious and festive Neapolitan cupcakes that taste strikingly similar to the classic ice cream flavor. The two-toned and dual-flavored cupcake is a striking, graphic touch with the bright, bubblegum pink-frosting on top. If you’d like, garnish these cupcakes with waffle cone pieces or pirouline cookies or slices of strawberry. You could also top the cakes with chocolate and white chocolate curls for a prettier touch.

Thanks for stopping by, and thanks for being a great fan of The Domestic Rebel! Love you! Mean it :)

xo, Hayley

*In the interest of full disclosure, I was generously provided with the Tieks grand prize (retailing at a $200 value) from Tieks. All other prizes were purchased on my own. All opinions are 100% my own and always will be. Winners will be chosen at random through the Rafflecopter widget on 2/24/2015 and will be notified via email. Winners will have 24 hours to respond to the email before a new winner is chosen. First winner randomly chosen will receive the grand prize, second winner randomly chosen will receive the second prize, and so on. 



Bacon Shortbread Cookies {3 Ingredients!}

BaconShortbreadCookiesI’m gonna keep this short and sweet, just like today’s recipe.

And honnnney – today’s recipe is the bees knees. It’s bacon-wrapped cookies, people. And it’s pretty darn phenomenal if I do say so myself.

This recipe (which I struggle to deem a ‘recipe’) isn’t really one at all. It was adapted from The Pioneer Woman’s famous Bacon-Wrapped Crackers which I have had and yes, they are as divine as they sound.

Basically, the recipe consists of this: sprinkle club crackers with brown sugar. Wrap coated crackers in bacon. Bake low and slow for a couple hours. Consume gleefully. See? Easy.

This recipe is the same thing, minus the club crackers and adding shortbread cookies… because everything is vastly improved when cookies are involved. These poppable, bite-sized treats are sweet, salty, crunchy and buttery and absolutely perfect for dessert, breakfast, snacks, gifts, or mid-day pick-me-ups on a Sunday. Or you know, perfect all the time.

DSC_0191AASo if you’re craving something absolutely outrageous and smothered in bacon, this is your dessert.

Now if you don’t mind me, I have a batch of cookies I need to attend to.


5.0 from 1 reviews
Bacon Shortbread Cookies {3 Ingredients!}
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
Buttery, sweet and salty, these crunchy shortbread cookies are wrapped with bacon and are perfect for get-togethers or random afternoons when you're jonesing for some bacon.
  • 2 pkgs (24 count) Pepperidge Farm Shortbread Cookies (or your favorite shortbread cookies)
  • 1 (12 oz) pkg. bacon, cut in half horizontally
  • Brown sugar
  1. Preheat oven to 250 degrees F. Line a rimmed baking sheet with foil and place a metal cooling rack on top. Mist the cooling rack with cooking spray and set aside.
  2. Working carefully, sprinkle about 1 teaspoon of brown sugar onto each shortbread cookie, and wrap the cookie with the bacon piece. Place the cookies onto the wire rack and repeat with remaining cookies.
  3. Bake for approx. 60-90 minutes or until the cookies smell fragrant and the bacon appears done. Cookies will be a darker colored brown and that's okay as long as they don't appear burnt. Cookies also may appear to crack slightly; this is normal.
  4. Cool cookies completely before serving.

DSC_0197AWhat I love about these cookies (besides being wrapped in bacon)? Their simplicity! It’s just so easy to whip them up for an impressive and addictive dessert or snack. As the bacon cooks, the grease soaks into the crisp shortbread cookies, absorbing all that lovely flavor. They are just so. stinkin’. delicious and I can’t recommend you making them enough!

Want more bacon desserts? Check out my other tasty treats!

baconcrackMaple Bacon Caramel Crack – one of my most popular recipes!

maplebaconwhoopieMaple Bacon Cinnamon Roll Whoopie Pies – a fun twist on whoopie pies!

maplebaconpoundMaple Bacon Pancake Pound Cake – a delicious alternative to classic pound cake!

Have a delicious day!

xo, Hayley


Rebel Favorites.

Hey dudes and dudettes! I haven’t done a favorites post in awhile so I figured we were overdue. Behold, my latest favorites and obsessions for the month of February.

1. First up, my new blog design! I finally pulled the trigger and got a blog facelift which was much needed. I hired the super talented Erika S. from Designer Blogs and highly recommend her for your blog-redesigning needs. She’s a saint, and she completely encapsulated who I am as a person and blogger in this adorable new look. The donut background? Dying.

Oh, and by the way – stay tuned, because on Monday I’m going to have a pretty big giveaway on the blog to celebrate my new design! :)

2. Too Faced’s Semi-Sweet Chocolate Bar Palette is pretty much what dreams are made of. I am in love with the original Chocolate Bar Palette, and the Semi-Sweet version definitely delivers. These shades are more red-toned than the original, but they’re still totally wearable and flattering on any skin tone. I love the surprise pop of blue from Blueberry Muffin, which would look awesome blended with a little Rum Raisin and Pink Sugar.

toofacedLike Too Faced? Again, may wanna come back on Monday!

3. I’m headed to Orlando, FL in about 2 weeks for Food Blog Forum. While I’ve been to Disneyland numerous times, this will be my first time to DisneyWorld and I’m soexcitedomg. I know the rides are kinda the same, so what food do you recommend I engorge myself on!?

4. So my dear friend Karly just published her first cookbook (yay!) called Stack Happy, and it’s all about PANCAKES. I’m kinda sorta obsessing over the delicious ways she’s reinvented pancakes, from sweet to savory. If you love pancakes, you must buy this book. Forreals.

5. …and my other dear friend Christina just published her first cookbook, too! (Seriously, I have the most talented friends!). It’s called Dessert For Two, and it’s all about small-portion desserts. How brilliant, right? Because I definitely don’t need an entire 24-count batch of cookies. Or do I?

tjs serum6. So, awhile ago I posted about my skin care regimen and I officially have to amend this now since I found an amazing new product. It’s called Nourishing Serum, and it’s at Trader Joe’s stores for a whopping $9.99. No, seriously. $10 and it’s every bit as luxurious and potent as its $100+ counterparts. So before you balk and roll your eyes that I’m only 24 and what skin care issues could I possibly have?, know that I’m serious about my skin care and want to take care of it early. While I don’t have wrinkles (yet), this serum magically blurs any lines & imperfections and offers a fresh glow. I wear it under my moisturizer at night, but people have suggested it as a genius makeup primer. Y’all, you have to give it a try!

7. Do I need this, or do I omgneed this!?

8. And from the interwebs, I’m loving Averie’s Samoas Pie (I’m dead), The First Year Blog’s Strawberry Mousse Brownies (gorgeous and tasty? sign me up) & The Cookie Rookie’s fabulous Twix Cookie Bites (I mean…). I’m working in some fabulous company!

9. Speaking of Samoas… it’s Girl Scout Cookie season again & I couldn’t be any more excited. This means SAMOAS season for me and is the time of year when I begin eating in the dark so I don’t have to share my stash. Samoas are easily my favorites; what’s your favorite GS cookie?!

10. Aaaand last but not least, if you didn’t catch these recent posts yet, I recommend you do! Red Velvet Seven Layer Bars, which feature the new (and highly coveted) Red Velvet Oreos; Strawberry Marshmallow Cookie Cups, which are a great and easy last-minute Valentine’s Day treat; Coconut Ranger Cookies, which will instantly transport you to a sunny, white-sand beach in the Caribbean; and my Best-Ever Fudge Brownies, which are the best evah, in my humble opinion.

DSC_0071AI mean, the fudge factor is out of control, bro.

That’s it for this month’s Favorites! What are you crushing on this month? Leave a comment telling me below! :)

Have a sweet day!

xo, Hayley




Strawberry & Nutella Croissants

StrawberryNutellaCroissantsSo after posting my 3-Ingredient Nutella Croissants, I’ve had these flaky, heavenly pastries on the brain.

And while I don’t typically endorse fruit-fillings in well, anything, I was shocked when I put a jar of strawberry jam in my cart to make these Strawberry & Nutella Croissants. Consider it an out-of-body experience, because these croissants are the bees knees and I’m so glad I went against my normal anti-fruit ban.

DSC_0141APlus, they’re perfecto for Valentine’s Day. You’re welcome!

Just like the ingredients list for these bad boys, I’m keeping this post short and sweet. I have to dedicate my time to eating, not yapping. I’m sure you understand.


DSC_0158A*adapted from my original croissant recipe

Strawberry & Nutella Croissants
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
Buttery, flaky pastry is filled to the brim with gooey Nutella spread and sweet & fruity strawberry jam. These are a perfect breakfast pick-me-up and are especially great for Valentine's Day!
  • 1 pkg (2 sheets) frozen puff pastry, thawed
  • ¾ cup Nutella spread
  • About ½ cup seedless strawberry jam (I love Smucker's Simply Fruit brand)
  • 1 egg, beaten
  • Coarse sugar (turbinado, or sugar crystal sprinkles)
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or line with parchment and mist lightly with cooking spray. Set aside.
  2. On a clean, flat and floured work surface, unroll ONE of the puff pastry sheets. Cut it horizontally on its natural perforations, creating three rectangular strips of dough. Then cut each of those rectangles diagonally, creating triangles. Repeat with the remaining dough, so that you have 12 triangles.
  3. Take a heaping teaspoon of EACH Nutella and strawberry jam on the widest part of the dough. Begin rolling the croissant up and place on the baking sheet. Repeat with remaining croissants.
  4. Brush the beaten egg over each pastry and sprinkle with coarse sugar. Bake for approximately 20-25 minutes or until golden brown and bubbly. Some jam may seep out from the croissants and pool around the croissants; this is okay - just break it off of the croissant if needed. Allow to cool slightly before serving.

DSC_0144AOne word: YUM! You have to make these easy, scrumptious croissants! They’re simply phenomenal :)

Don’t like strawberry? Feel free to substitute orange marmalade, raspberry jam, blueberry jam or even peanut butter in lieu of the strawberry.

Have a delicious day!

xo, Hayley


Red Velvet Seven Layer Bars

Red Velvet Seven Layer BarsMost of the time, I know I’m really, truly a woman. I love makeup, I’m obsessed with anything glittery, I own several tutus, and the semi-annual sale at Victoria’s Secret gets me giddy.


There are a couple of girlie things I could never, ever get behind. Things that often make me question if I’m actually a girl since they rock the girl-code a little. Things like…

Hating the Cyndi Lauper song, Girls Just Wanna Have Fun. If I were taking an elevator ride down to Hell where I would be spending the rest of eternity eating porkchops with my pet monkeys *shudder*, this song would be playing during my descent. I absolutely, positively loathe it with every humanly fiber in my being. The opening riffs are jarring against my eardrums, sending panic waves throughout my body to find the nearest exit before I set myself on fire. Cyndi’s clamoring begs for fun shake me to my core and almost induce projectile vomiting. I hate, hate, hate that song, yet it manages to be the girliest anthem there is with every XX chromosome in the world.

Then there’s the long-ass makeup rituals. Dude. Back when I used to have sleepovers, I would dread the morning-after when it took my sleepover friend approximately 34768734 eons to get ready, only to emerge from the bathroom with a normal-looking face. Like, did it really take you 20 minutes to apply foundation that still makes you look like that? And another 30 minutes to get your mascara just barely coating your lashes? Kill me now. And don’t even get me started on the hair rituals. Full blow-outs, straightening wands that turn every individual follicle on her head into a pin-straight plank of hair… not my cup of tea. If I’m not rolling out of bed with whatever’s on my head, I’m getting feisty and throwing it in a pony. I just can’t with the day-long makeup rituals.

Oh, and girl shopping? Torturous. I had this friend who flicked through every. single. rack in a store. Seriously, every single one of them. Just getting through the first floor of a double-story Forever 21 would take like, 3 hours of mind-numbing hanger flicking. I don’t know if she expected to find like, a golden ticket or a secret portal or what, but it was so skull-throbbingly BORING that I would always tell her I was gonna go to the bathroom and complete my other-store shopping. I don’t know about you, but when I go in a store, I kind of scan the area to see if there are any racks that stand out. If so, I’ll flick through those racks (or through the item that stood out) and then move on. It was like my friend was planning on writing a dissertation on all of the fabric counts for every item in-store. And if that store decided to play Cyndi Lauper, which was inevitable since the universe hates me, I nearly stabbed myself with a clothes hanger in an attempt to end the misery.

So combining that knowledge with the fact that I don’t understand acrylic nails (how do you wipe!?), a love for Beyonce music and any signage that says “Keep Calm and ___”, sometimes I just wonder if I’m really a woman or some kind of mutant alien hidden inside a curvy chick’s body.

ANYWHO. Let’s change subjects before I melt.

DSC_0097AIf you’ve been a human on this planet for longer than a couple months, you’ve probably heard the speculation about the new Red Velvet Cake Oreos coming out… and their subsequent release last week. Even though I’m not the largest fan of red velvet, I was still determined to try them in the name of research and tracked ‘em down at my local Target. Final verdict? They’re good, but they needed a little doctoring up in the form of an in-your-face, outrageous Red Velvet Seven Layer Bar. 

DSC_0094AAs you know, seven layer bars are one of my favorite concoctions on this site. I love combining unexpected ingredients to create fabulous, seven layers of heavenly bars – and I was desperately missing a red velvet version. After the release of the Oreos, I scoured Target’s shelves to find matching ingredients to compose these rich and velvety bars, and the end result is fabulous. If you love the decadent, moist texture of red velvet cake, then you’ll flip for these incredibly indulgent bars. Trust me!

And you don’t even need to be a woman, man, or mutant alien woman to enjoy them. They’re good for everyone!


5.0 from 1 reviews
Red Velvet Seven Layer Bars
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
Red Velvet Cake fans, these are for YOU! Layers of gooey red velvet deliciousness combine to create these indulgent, heavenly bars, featuring Oreo's newest Red Velvet cookie flavor. If you can't find the Oreo cookies, substitute with your favorite red velvet bakery cookies.
  • 1 box red velvet cake mix
  • 1 egg
  • ½ cup oil
  • 1 pkg. Red Velvet Oreos, coarsely chopped
  • ¾ pkg Dove Milk and Red Velvet Swirl Chocolates (available at Target - if you cannot find these, substitute with a regular milk chocolate and white chocolate swirled candy, like by Hershey's Kisses or Dove), chopped into bite-sized chunks
  • 1 cup white chocolate chips
  • 1 pkg. (9 count) Vanilla Creme Peeps, chopped into chunks
  • 1 cup Red Velvet M&M's candies
  • About 9 miniature red velvet cupcakes, frosted and prepared from your favorite bakery, roughly chopped in half
  • 1 (14 oz) can sweetened condensed milk
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
  2. Meanwhile, in a large bowl, combine the cake mix, egg and oil with a spoon until a soft dough forms. Press the dough evenly into the prepared pan and bake for approx. 12 minutes. Remove from the oven but keep the oven on.
  3. Top the crust evenly with the chopped Peeps first, then layer evenly with the Oreos, red velvet chocolates, chopped red velvet cupcakes, white chocolate chips, and M&M's candies. Drizzle evenly with the sweetened condensed milk. Return to the oven and continue baking for another 20-22 minutes or until the top is bubbly and golden and center appears set.
  4. Allow the bars to cool completely before gently lifting out of the pan and cutting into squares. Serve immediately, or store leftovers airtight at room temperature.

DSC_0105AThese bars are so indulgent and incredibly rich, bursting with red velvet cake flavor! I love the unexpected addition of chopped red velvet cupcakes, which melt into the bars and create a fabulous texture from the caramelized cream cheese icing. If you cannot find Red Velvet Oreos, substitute red velvet cookies from your local bakery. If you cannot find the Dove Milk & Red Velvet Swirl chocolates, substitute a white & milk chocolate-swirled candy, such as Hershey’s Kisses or Dove chocolates.

Have a fabulous day!

xo, Hayley


Raspberry Crumb Coffee Cake

Raspberry Crumb Coffee CakeHappy Sunday, friends!

I figured you guys needed a romantical, super adorable pick-me-up, and this Raspberry Crumb Coffee Cake is exactly what the doctor ordered.

I don’t know about you, but it’s blustery as hell here in Sacramento. Rain, wind, and general calamity… but I LOVE IT. Seriously, anything to push spring off for another couple weeks will save my sinuses from going on strike. And by strike, I mean firing all missiles and raging World War III on my face. Not pretty.

And this weather usually doesn’t have me reaching for fresh fruit or something light and sprite. It has me hankering for ooey gooey mac & cheese, chicken pot pie, homemade soup, and hot cocoa. Fresh fruit and salads? Sooo not rainy-day weather.

BUT if you’re like me, I promise you this recipe is worth it. The fruit is worth it — you’ll survive! — yet this feels far more comforting than it may look. It’s a belly-hugging coffee cake that brightens up blustery days but still feels light. Am I making any sense? No? Bueller? Okay, it’s time for me to stop yapping and continue stuffing my face.

Not a raspberry fan? Sub in blueberries, chopped apples, or even blackberries.


DSC_0979A*from Betty Crocker’s Fix It With A Mix Cookbook

Raspberry Crumb Coffee Cake
Recipe type: Cake, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 9
Light yet comforting, this refreshing twist on coffee cake uses fresh raspberries as a morning pick-me-up! Feel free to substitute blueberries, blackberries, or even chopped apples for the raspberries in this recipe, and omit or sub out the nuts for pecans or walnuts if you'd like.
  • 1 & ¾ cups yellow cake mix (this won't use the entire box - feel free to use remaining cake mix in cookies, cakes, or even milkshakes)
  • ⅓ cup full-fat sour cream
  • 2 Tbsp all-purpose flour
  • ¼ cup canola oil
  • 1 egg
  • 1 clamshell (about ¾ cup) fresh raspberries
  • ½ cup white sugar
  • ½ cup brown sugar
  • 3 Tbsp all-purpose flour
  • 3 Tbsp butter, softened
  • 1 tsp cinnamon
  • ⅓ cup slivered almonds (I like Diamond of California)
  • Fresh raspberries for garnish, optional
  1. Preheat your oven to 350 degrees F. Liberally grease the bottom and sides of a 9-inch baking dish with cooking spray. Set aside.
  2. In a large bowl, beat together the cake mix, sour cream, flour, oil, and egg with an electric mixer on low speed to incorporate, then beat for 2 minutes on medium speed. Spread the batter into the pan in an even layer, and top with the raspberries, pressing them gently into the batter.
  3. To make your crumb topping, in a small bowl combine the sugar, brown sugar, flour, cinnamon and butter and, using a pastry blender or two forks, begin working the butter into the mixture until coarse crumbs form and the mixture looks sandy. Stir in the almonds.
  4. Evenly top the cake with the crumb topping. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 30 minutes before cutting into squares to serve. Garnish with fresh raspberries or whipped cream if you'd like.

DSC_0977AI love this fun, fruity spin on classic coffee cake! It really perks up this classic dish with the brightness of the tart, gorgeous raspberries and the soft nuttiness of the slivered almonds. Feel free to use frozen raspberries if fresh aren’t available – just thaw them before mixing into the batter.

Have a fantastical Sunday!

xo, Hayley

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