Blackberry Pie Blondie Bombs

These Blackberry Pie Blondie Bombs are the bomb! Brown sugary blondies are wrapped around bits of blackberry pie and coated in rich white chocolate. The ultimate spring and summertime treat!

I’d like to preface this by saying I typically loathe blackberries with an intense passion.

(I know, right? I am weird. Newsflash of the century, really).

This probably has to do with the fact that I am pretty sure they are the berries I stuffed my face with in my freshman year of high school from the mystery bush that protruded from a backyard onto the field where we had P.E. I remember feeling very strange after that, so maybe they weren’t blackberries after all but instead some strange hallucinogenic berry I consumed. Or poison.

ANYWHO.

And then there’s the fact that I had this ex boyfriend who like, loved blackberries. He always talked about going blackberry picking in Washington and bought handfuls of pints at Trader Joe’s. Because I really liked him, I tried to really like blackberries. I mean, tried as hard as I tried to like going to the gym (which he also liked to do), tried to like wearing tank tops (which I feel only enhance my broad shoulders), and tried to like getting pedicures (which he didn’t like to do, but I feel so weird about doing for some unknown reason).

Shocker of the year? It didn’t work. I never could get there mentally. So I threw out all my tank tops and gave up liking blackberries. C’est la vie.

But, since I like YOU and you probably like blackberries (as most of the population does), I decided to make YOU these blondie bombs bursting with blackberry goodness. Note that these are actual blackberries, not mystery fruit from your high school’s track field. This is an important factor here.

These Blackberry Pie Blondie Bombs are the bomb! Brown sugary blondies are wrapped around bits of blackberry pie and coated in rich white chocolate. The ultimate spring and summertime treat! These Blackberry Pie Blondie Bombs start off like this: a fudgy, brown sugary blondie is wrapped around a teensy piece of crisp and juicy blackberry pie. Then the whole thing is dunked under a blanket of white chocolate and adorned with a single blackberry. Simple, beautiful, and scrumptious. And? I liked them. I actually liked them. Probably because it involved pie, but whatever. I liked them. Tank tops? Still no. Gym? HA.

For these bombs, I used those simple $1 handpies you can find at any supermarket or convenience store – you know the ones in the crinkly paper wrapper. You can use any fruit-based pie you’d like and I’m particularly drawn to the idea of using apple or cherry, but for this I used a mixed berry which tastes more blackberry-ish than anything else. Again, any fruit filling will work. Leave the chocolate and banana cream for yourself for now, save the fruity stuff for bombing later.

Also? The verb ‘bombing’ totally works here since we’re making blondie bombs. In case you were wondering.

Bombs away, my blackberry friends!

These Blackberry Pie Blondie Bombs are the bomb! Brown sugary blondies are wrapped around bits of blackberry pie and coated in rich white chocolate. The ultimate spring and summertime treat!

5.0 from 3 reviews
Blackberry Pie Blondie Bombs
Author: 
Recipe type: Brownie Bombs
Serves: 15
 
These Blackberry Pie Blondie Bombs are such a fun summertime treat! Loaded with buttery, brown sugar-laced blondies, crisp and juicy blackberry pie and white chocolate, they're perfect for any occasion. Feel free to replace the berry pie with another fruit-flavored pie of your choice.
Ingredients
  • 2 sticks butter
  • 2 cups brown sugar (I used dark, but either works)
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2 cups all-purpose flour
  • Pinch salt
  • 2 & ½ mixed berry hand pies (or another fruit-flavored hand pie of your choice)
  • 1 pkg Vanilla CandiQuik
  • 15 blackberries
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside. In a large microwave-safe bowl, melt the butter. Stir in the brown sugar to combine. Stir in the eggs and vanilla extract until combined. Lastly, add in the flour and pinch of salt until a thick batter has formed.
  2. Spread the batter evenly into the prepared pan and bake for 20 minutes. Remove from oven and cool completely.
  3. While blondies cool, prepare your pies. Cut each hand pie into 6 equal pieces so you have a total of 18. You'll only need 15 for this, so eat the extra three :) Place them on a foil-lined baking sheet and freeze until completely solid.
  4. Cut each blondie into about 1-2" square. Flatten it in the palm of your hand and wrap it around a frozen pie piece, rolling it in your hand to pinch the blondies around the pie to seal it. Return to the baking sheet and freeze until firm, about 30 minutes.
  5. Melt the CandiQuik according to package directions. Drop each bomb into the melted white chocolate and coat completely, allowing excess to drip off. Return to the baking sheet and immediately garnish with a blackberry. Bombs can be stored in the fridge (with berries on top) for 2 days or room temperature for up to 1 day.

These Blackberry Pie Blondie Bombs are the bomb! Brown sugary blondies are wrapped around bits of blackberry pie and coated in rich white chocolate. The ultimate spring and summertime treat! These are so fruity, sweet and perfectly spiced from the buttery blondies, the crisp pie crust and the juicy brightness of the blackberries. You could also drizzle these with chocolate for a prettier look and for a contrast in flavor and color.

These Blackberry Pie Blondie Bombs are the bomb! Brown sugary blondies are wrapped around bits of blackberry pie and coated in rich white chocolate. The ultimate spring and summertime treat! Hope you have a sweet day!

xo, Hayley

 

 

Easy Oreo Cheesecake Bars

These rich & creamy Oreo Cheesecake Bars really are the BEST! Soft, luscious and bursting with chocolate, they're a cookies & cream lover's dream!As you read this, I will have just returned home from a quick jaunt to Santa Barbara, CA. for a blogging retreat.

And I can guarantee you, I’m sad about it.

I’ve been longing for a beach day for awhile now. The beach is one of those places that is so strange to me since it offers both great relaxation and also hefty stress. Why? Because while the sound of the waves crashing, the water ebbing and flowing, the seagulls chirping, and the wind softly blowing, there are granules of sand stuck EVERYWHERE in places that sand should never see, there’s likely a frick-ton of wind blowing debris, sand and seagull feathers into my face, and there’s the teensy fact that I’m stuck wearing a swimsuit. Those poor other beach patrons.

In January when I went to the Caribbean, I wore a dress cover-up on the beach and everyone was puzzled as to why I wasn’t in a bikini. Um, because I’m about as pale as computer paper and my body looks like a giant lumpy thumb. Okay, not really, but it isn’t any Victoria’s Secret stunt-double either.

My point is. While I’m totally relaxed at the beach most of the time, there’s still that part of me that’s like OMG SAND NOOOOO and dreading removing my cover-up and revealing my paleness to the sun.

These rich & creamy Oreo Cheesecake Bars really are the BEST! Soft, luscious and bursting with chocolate, they're a cookies & cream lover's dream!What I’m not afraid of? Facing these Oreo Cheesecake Bars. They’re seriously the easiest, foolproof cheesecake bars and they are the best in the flavor department. Rich, creamy, chocolaty and laced with crushed Oreo cookies and cream bits. SO AMAZING.

These rich & creamy Oreo Cheesecake Bars really are the BEST! Soft, luscious and bursting with chocolate, they're a cookies & cream lover's dream!So whether or not you’re a Victoria’s Secret Angel or a pale thumb like myself, you’re guaranteed to love these bars!

Don’t like Oreos? Feel free to substitute Golden Oreos, Taffy Cookies, or Nutter Butters for this insanely simple recipe!

But now… get some!

These rich & creamy Oreo Cheesecake Bars really are the BEST! Soft, luscious and bursting with chocolate, they're a cookies & cream lover's dream!

5.0 from 2 reviews
Easy Oreo Cheesecake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These creamy cheesecake bars are loaded up with lots of crushed Oreo cookies for a fabulously chocolaty cookies & cream flavor!
Ingredients
  • FOR CRUST:
  • 24 Oreo Cookies, crushed into very fine crumbs
  • ¼ cup melted butter
  • FOR CHEESECAKE:
  • 2 pkg (8 oz each) cream cheese, at room temperature
  • ⅔ cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • ⅓ cup sour cream
  • About 10 Oreo Cookies, coarsely chopped/crushed
  • Hot Fudge Sauce, for drizzling on top, optional but recommended
Instructions
  1. Preheat oven to 325 degrees F. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil with cooking spray and set aside.
  2. In a medium bowl, stir together the finely crushed Oreo crumbs and the melted butter until combined and moistened. Press into the prepared pan in an even, single layer and bake for approx. 12 minutes. Remove from the oven but keep the oven on.
  3. While crust bakes, prepare your filling. In the bowl of a stand mixer, combine the cream cheese and sugar with the paddle attachment and beat on medium for about 2 minutes or until combined and fluffy. Add in the eggs, one at a time, beating very well after each addition. Beat in the vanilla and sour cream for about 1 minute or until the cheesecake is very light and smooth. Beat in the remaining coarsely crushed Oreo Cookies.
  4. Spread the mixture into the baking dish and smooth out the top. Bake for approx. 35-40 minutes or until the edges are set, the top is very light golden brown and the center is just about set and only a little bit jiggly. Cool completely at room temperature and then once cool, refrigerate for at least 3 hours, preferably overnight, before cutting into bars. Drizzle the room temperature hot fudge on top of the bars just before serving.

These rich & creamy Oreo Cheesecake Bars really are the BEST! Soft, luscious and bursting with chocolate, they're a cookies & cream lover's dream!These cheesecake bars are OMG-worthy. Seriously delicious, so creamy, thick and just packed with rich chocolate and yummy cream flavor. I love the swirl of hot fudge on top, too – just drives that rich chocolate flavor home even more :) You’ll LOVE these bars!

These rich & creamy Oreo Cheesecake Bars really are the BEST! Soft, luscious and bursting with chocolate, they're a cookies & cream lover's dream! Have a sweet day!

xo, Hayley

Gluten Free & VEGAN Lemon Poppyseed Cake

This moist and zesty Lemon Poppyseed Cake is vegan and gluten-free, but you wouldn't know it due to its huge, bright flavor and amazing texture.This cake is insanity, y’all.

I know I say everything is ‘insanity.’ Consider me at a loss for spiffy adjectives. I’m spent.

BUT. I can assure you that repeated adjectives aside, this cake rocks. It’s light and tender, has a nice, moist crumb, and packs a seriously divine lemony punch with nutty, crisp poppyseeds swirled throughout. Then it’s topped with this liquid gold lemon glaze that’s ahhhmaaaazing. And? It’s completely gluten-free, dairy free, and vegan.

You’re welcome.

I’m convinced the only thing it’s missing is a pair of wings, because this cake is on another level of heaven and it’s an angel for those who suffer from gluten intolerance or those just looking to avoid gluten and dairy.

This moist and zesty Lemon Poppyseed Cake is vegan and gluten-free, but you wouldn't know it due to its huge, bright flavor and amazing texture.So yeah. This amazing cake. You need it.

Don’t like lemon? (Who are you, you monster.) Feel free to use lime, orange, or even grapefruit to flavor this citrusy cake. But I prefer the sweetness and subtle tartness of lemon and plus, lemon + poppyseeds = BFFs. They told me so. They also told me to tell you that your face called. It’s missing cake.

Get it.

This moist and zesty Lemon Poppyseed Cake is vegan and gluten-free, but you wouldn't know it due to its huge, bright flavor and amazing texture.

Gluten Free & VEGAN Lemon Poppyseed Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This light and flavorful cake is gluten-free and vegan, but you wouldn't know it with its moist, tender crumb and juicy, lemon flavor!
Ingredients
  • 1 pkg Bob's Red Mill GF Vanilla Cake Mix
  • ¾ cup unsweetened applesauce
  • ½ cup vegetable or canola oil
  • ½ cup water, at room temperature
  • Juice of one lemon
  • Zest of one lemon
  • 1 Tbsp poppyseeds
  • FOR GLAZE:
  • Juice of one lemon (about ¼ cup)
  • Zest of one lemon
  • About 2 cups powdered sugar (ensure it's gluten-free)
  • Raspberries, lemon slices for garnish, optional
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease a round 9" cake pan with vegetable-oil cooking spray and set aside.
  2. In a large bowl, mix together the cake mix, applesauce, oil, water, juice and zest and beat with a hand mixer for about 1 minute or until combined. Fold in the poppyseeds. Pour the batter into the prepared baking pan. Bake for approx. 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely in the pan before gently turning over onto a wire rack set over wax paper.
  3. In a medium bowl, whisk together the glaze ingredients until smooth and pourable. You don't want it super thin, like water, but more syrupy and thicker, so adjust with more lemon juice or powdered sugar if needed. Drizzle the glaze over the cake and spread it out to the edges so the entire cake is covered. Serve garnished with raspberries and lemon slices, if desired. Serve immediately or store leftovers airtight at room temperature for up to 1 day.

This moist and zesty Lemon Poppyseed Cake is vegan and gluten-free, but you wouldn't know it due to its huge, bright flavor and amazing texture.This cake gets its base mix from Bob’s Red Mill, the leading manufacturer of gluten-free and dairy-free baking mixes made from only the finest ingredients. This cake is moist, tender and absolutely delicious thanks to this easy-to-use gluten free cake mix and from the zest of those freshly-squeezed lemons. I also love the nutty crunch of the poppyseed!

For more info on Bob’s Red Mill, be sure to check out their website!

This moist and zesty Lemon Poppyseed Cake is vegan and gluten-free, but you wouldn't know it due to its huge, bright flavor and amazing texture.

Have a super sweet Sunday!

xo, Hayley

Cotton Candy Oreo Bars

These incredibly sweet Cotton Candy Oreo Bars have chewy Cotton-Candy flavored Oreos and white chocolate chips nestled inside the sweet, gooey layers. They're so fun and sprinkly!So, I’m a total sucker for the latest and greatest sweet treat. The new Oreo flavors are no exception.

Each time a new one’s released, I stalk my local Target pretty much on the daily for the latest flavor. I wait (impatiently) for the release date because I’m so freakin’ eager to try the latest creation so I can shovel them in my mouth one by one while contemplating dessert possibilities.

There have been some I didn’t care for (lime, red velvet) and others I loved (caramel apple, banana split(!!)), and when I heard about the newest Cotton Candy Golden Oreos, I knew it’d be love at first bite.

Because cotton candy. DUH.

If there’s two flavors I adore no matter what, it’s bubblegum and cotton candy. Consider my teeth the sweetest because those two flavors know no bounds in my book. Ice cream, cocktails, cookies, cakes, frostings, candies, and of course, their typical selves.

And these Oreos, in my humble (correct) opinion, are the best. I mean, seriously damn good. They are super sweet, but what do you expect when you bite into a COTTON CANDY OREO? A salisbury steak? No. You expect sugar in and around your mouth. So hush up with the “too sweet” commentary. Congrats on your stellar observation skills, Sherlock.

Cotton Candy Oreo BarsAnd these bars? Out of control sweet. Like, make your teeth hurt sweet. But worth it – so worth it. They’re a spin of my Cotton Candy Bars which I made four score and seven years ago and caused me to be called a racist because a woman thought corn-rows were racist – true story. ANYWHO. Racism aside, these bars are the upgraded version to the original, thanks to these sweet, limited edition Cotton Candy Oreos. And they’re mega delish.

So, long story short, if you like cotton candy, Golden Oreos, impossibly sweet stuff, and sprinkles, you are my new best friend, and you’ll adore these bars. (Not so) plain & simple.

NOW EAT.

These incredibly sweet Cotton Candy Oreo Bars have chewy Cotton-Candy flavored Oreos and white chocolate chips nestled inside the sweet, gooey layers. They're so fun and sprinkly!*adapted from my Cotton Candy Bars recipe

5.0 from 1 reviews
Cotton Candy Oreo Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These super sweet chewy bars taste like cotton candy, thanks to the special-flavored Golden Oreos and cotton candy oil, which you can find online or in craft stores.
Ingredients
  • 1 box blue velvet cake mix (or white cake mix)
  • 1 egg
  • ½ cup melted butter
  • 3 drams cotton candy oil (like the kind by Lor-Ann), divided
  • ¾ pkg Cotton Candy Oreos (may substitute regular Golden if needed)
  • 1 cup white chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • 1 can vanilla frosting
  • Sprinkles
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8" baking dish 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. In a large bowl, combine the blue velvet cake mix, egg, melted butter, and two (2) drams of cotton candy oil with a spoon until a soft dough has formed. If you cannot find the blue velvet cake mix, substitute white cake mix and tint it with blue food coloring. Press ¾ of the mixture into the prepared pan in an even layer.
  3. Coarsely chop the Cotton Candy Oreos and sprinkle them on top of the bar base. Top evenly with the white chocolate chips. Drizzle on the sweetened condensed milk until a layer covers the bars (you may not need the entire can of milk). Crumble the remaining dough over top of the bars, trying to cover it completely as best you can.
  4. Bake for approx. 25 minutes or until the center is set and the top is lightly golden brown. Cool completely, preferably overnight.
  5. Tint the vanilla frosting pink and stir in the remaining dram of cotton candy oil to combine. Drizzle over the cut bars and sprinkle with rainbow jimmies. Serve!

These incredibly sweet Cotton Candy Oreo Bars have chewy Cotton-Candy flavored Oreos and white chocolate chips nestled inside the sweet, gooey layers. They're so fun and sprinkly!Unsure of what a “dram” is? Drams are miniature bottles of highly concentrated flavorings or extracts that are commonly used in baking and candy making. These oils tend to be more potent than your average extract sold at the grocery store, which makes them perfect for flavoring these bars since a little goes a long way. You can find the cotton candy drams in some craft stores, such as Michael’s, Jo-Ann or Hobby Lobby, but a surefire bet is to order them ONLINE.

And be sure to hunt down the limited edition Cotton Candy Golden Oreos at your local Target store!

These incredibly sweet Cotton Candy Oreo Bars have chewy Cotton-Candy flavored Oreos and white chocolate chips nestled inside the sweet, gooey layers. They're so fun and sprinkly!Have a super sweeeeeet day!

xo, Hayley

7-Up Pound Cake

This buttery, zesty 7-Up Pound Cake is AMAZING! Bursting with juicy lemon and lime flavor, the soda gives this cake such a moist and tender crumb and a wonderful crisp crust. Incredible!It’s often said that you shouldn’t have any regrets because you can’t change the past. That’s totally true and I actually believe that; I think my past experiences shape who I am today and if nothing else, they provide for excellent – if not slightly embarrassing – stories.

But that doesn’t mean I can’t slightly regret certain aspects of my past that, if changed, wouldn’t necessarily affect me too much. Okay, maybe they would. But here’s a list of random things I kind of regret.

(Insignificant) Things I Kind Of Regret

– Kissing a guy who’s nickname was “Tweak.” No.

– Wearing bell bottoms when I was a teenager.

– Wearing a butt-flap because my sUpEr PuNk boyfriend wore one. Butt flaps are good on no one. NO ONE.

– Dyeing my hair blue, only I didn’t bleach it properly so it turned this gnarly, swampy green and I didn’t change it.

– Getting an F in my seventh grade math class, thus resulting in summer school in a fly-infested classroom that smelled like packaged American cheese.

– Not wearing my retainer, thus resulting in a bottom-row single buck tooth. A SINGLE BUCK TOOTH. What the eff.

– Buying macarons at Whole Foods. I bought like 10 of them, resulting in paying an astronomical amount, and they all sucked. It was tragic on a whole ‘nother level.

– Applying turquoise eye shadow up to my eyebrows. MY EYEBROWS.

– Spending money on a velvet romper. Oof.

– Not yelling “I’m OUT!!” and throwing up the bird as I left my last job. It would have made for such a theatrical movie moment.

– Working at In N Out Burger for two hours. Yes, two. Because now it’s soomgawkward every time I go in there and look the stoic manager in the face.

– Reading my sister’s Seventeen magazine, once beloved by yours truly, and counting how many times the phrase “totes amaze” and my need to stab my eye coincide.

– Eating that third bag of chips or fifth cookie. Oops.

– Walking out of the salon with jack-o-lantern ORANGE hair… and paying her for it. Like, I still feel scorned.

– Opening a savings account but withdrawing the first $10 because I wanted McDonald’s.

– Not eating all of this 7-Up Cake. Because it was seriously delicious and I convinced myself one piece was enough when one piece is not enough.

This buttery, zesty 7-Up Pound Cake is AMAZING! Bursting with juicy lemon and lime flavor, the soda gives this cake such a moist and tender crumb and a wonderful crisp crust. Incredible!Forreals, you guys – this cake is AMAZING. The flavor is so out of control awesome and the cake itself is dense, tender and moist as hell. It’s buttery, sweet, and citrusy thanks to the zip from lemons and limes. But really, it’s the texture that’s just so amazing. The 7-Up soda almost caramelizes the crust of the cake, lending a crisp texture to the tender crumb inside… which is precisely why you must invert it pretty quickly after removing it from the oven or that puppy will stick. And you must butter, flour, and grease the living ‘ish outta your bundt. Consider my words of wisdom very wise because I baked three of these cakes because of improper greasing of the pan. It’s a must!

Anywho. Let’s talk cake because cake. No regrets here.

This buttery, zesty 7-Up Pound Cake is AMAZING! Bursting with juicy lemon and lime flavor, the soda gives this cake such a moist and tender crumb and a wonderful crisp crust. Incredible!*adapted from Taste of Home Magazine February 2015

5.0 from 3 reviews
7-Up Pound Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Tender, dense and super moist, this buttery 7-Up Pound Cake is bright and zesty thanks to lemon and lime and fizzy soda.
Ingredients
  • 1 & ½ cups (3 sticks) unsalted butter, softened
  • 3 cups white sugar
  • 5 eggs
  • 2 Tbsp lemon juice
  • 2 Tbsp lime juice
  • 2 tsp vanilla extract
  • 1 cup 7-Up Soda
  • 3 cups all-purpose flour
  • Zest of one lime
  • Zest of one lemon
  • GLAZE:
  • 2 cups powdered sugar
  • 1 Tbsp lime juice
  • 2 Tbsp 7-Up Soda
Instructions
  1. Preheat oven to 325 degrees F. Liberally (and I mean it!) grease and flour a bundt pan. If you think you've greased it well, grease it again. Seriously. Set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs in, one at a time, beating well after each addition. Beat in the lemon and lime juice, lemon and lime zests, and vanilla extract to combine. Then, alternating with 7-Up and flour, add each gradually until a thick and smooth batter comes together.
  3. Pour the batter into the prepared (and very well greased and floured!) bundt pan and bake for approx. 60-70 minutes or until a toothpick inserted near the center comes out mostly clean. Leave in pan for about 20 minutes before carefully inverting to a wire rack to cool completely.
  4. To make glaze, in a medium bowl, whisk together the glaze ingredients. Drizzle on top of the cake and allow glaze to set before cutting into slices.

This buttery, zesty 7-Up Pound Cake is AMAZING! Bursting with juicy lemon and lime flavor, the soda gives this cake such a moist and tender crumb and a wonderful crisp crust. Incredible!You guys have no idea – this cake is AMAZING. So moist, so buttery, and so full of zesty, bright lemon and lime flavors. It’s absolutely scrumptious and would be equally delicious with powdered sugar instead of the glaze. Serve up with lemonade, limeade or 7-Up to get the full, fizzy and incredible effect :)

This buttery, zesty 7-Up Pound Cake is AMAZING! Bursting with juicy lemon and lime flavor, the soda gives this cake such a moist and tender crumb and a wonderful crisp crust. Incredible!

Have a super sweet day!!

xo, Hayley

 

 

 

Banana Pudding Cheesecake

This rich, thick and creamy Banana Pudding Cheesecake is bursting with sweet banana flavor and a buttery Nilla Wafer crust and tastes just like Southern banana pudding!I’m a California girl, born and raised. I haven’t yet left, and when I do, I’m aiming straight for New York City, but there will always be a California-ness in me. Like the fact that I have terrible road rage that causes me to cuss and flail my arms, the fact that I just bought a coat last fall, and that I have no idea what kind of shoes people even wear in the snow.

But there’s a part of me that kind of wishes I was Southern. Southern people have a charm about them that I like, they make amazing food that I want to eat every day, and there’s just something so special about the South. I’ve never been, except for Austin, TX which doesn’t count since it’s like the San Francisco of Texas. But otherwise, I’m dreaming to go to the South, engorge on the food and pick up some of that Southern charm.

I happen to have a friend named Christina who is full of Southern charm and wonderful Southern-inspired recipes. You may have heard of her – she blogs at the ever-popular site Dessert For Two where she posts effortless dinners, sides, drinks and desserts for two people. It’s the cutest little site with amazing recipes, like her Jamberry and Moonshine Cocktails (yum) or her Double Chocolate Chip Cookies.

Christina happens to be pregnant and expecting her first child very soon, so a couple bloggy friends and I decided to throw her a virtual baby shower to celebrate Christina’s greatness and her new journey into motherhood. We’re so proud of you, Christina!

This rich, thick and creamy Banana Pudding Cheesecake is bursting with sweet banana flavor and a buttery Nilla Wafer crust and tastes just like Southern banana pudding!And since Christina is a Southern girl, I figured a Banana Pudding Cheesecake was necessary. Banana pudding, a classic Southern dish, with a creamy cheesecake twist. There’s really nothing better.

You guys have to give this cheesecake a try. It’s ridic.

This rich, thick and creamy Banana Pudding Cheesecake is bursting with sweet banana flavor and a buttery Nilla Wafer crust and tastes just like Southern banana pudding!

5.0 from 3 reviews
Banana Pudding Cheesecake
Author: 
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This creamy cheesecake tastes just like banana pudding! Rich, creamy, and sweet, it's the perfect Southern treat.
Ingredients
  • 2 pkgs (8 oz each) cream cheese, softened to room temperature
  • ⅔ cup white sugar
  • 2 eggs
  • ¼ cup sour cream (full fat)
  • 1 tsp vanilla extract
  • 1-2 tsp banana extract
  • 2 medium bananas, very ripe and mashed
  • 1 Nilla Wafer crust, prepared or homemade
  • Whipped cream
  • Banana slices, for garnish
Instructions
  1. Preheat oven to 325 degrees F. Place the prepared pie crust on a baking sheet and set aside.
  2. In the bowl of a stand mixer, beat the cream cheese and sugar on medium-high speed until creamed, about 2 minutes. Add the eggs, one at a time, until blended and creamy. Lastly, beat in the sour cream, extracts and bananas until combined and mostly smooth.
  3. Pour the mixture into the prepared crust, smooth out the top. Bake for approx. 35-40 minutes or until the edges are set, the top is very lightly golden brown and the center is just slightly jiggly. Cool completely to room temperature, then refrigerate for at LEAST 3 hours, preferably overnight, before topping with whipped cream and sliced bananas if you'd like.
  4. Cut into squares and serve! Store leftovers covered in the fridge for up to 3 days.

This rich, thick and creamy Banana Pudding Cheesecake is bursting with sweet banana flavor and a buttery Nilla Wafer crust and tastes just like Southern banana pudding!This cheesecake is so smooth and creamy, and the banana flavor is out of control! Sweet, fruity and absolutely delicious, and paired with the Nilla Wafer crust, it tastes just like banana pudding. You won’t be able to resist having a second piece, I promise :)

Be sure to check out some of the other yummy recipes my bloggy friends made for Christina’s virtual shower!

Fizzy Grapefruit Margaritas from Well Plated

Earl Grey Cake with Vanilla Bean Buttercream from Country Cleaver

Mini Bourbon and Bacon Tater Tot Casseroles from Climbing Grier Mountain

Maple-Chia Overnight Oatmeal from Feed Me Phoebe

Lemon Cake for Two from Keep It Sweet Desserts

Mini Raspberry Rhubarb Pavlovas from The Baker Chick

Almond Berry Cake Parfaits for Two from Edible Perspective

Peanut Butter Bourbon Blondies from The Frosted Vegan

Mixed Berry Mascarpone Scones from Bluebonnet Baker

Greek Yogurt Funfetti Cupcakes for Two from The Housewife in Training Files

Bourbon Barbeque Sliders with Bleu Cheese from Saucy Pear

Steak Fajita Tacos for Two from The Sweetphi Blog

Mango Madeleines from Stetted

Citrus Salad with Mint, Honey, and Lime from Rachel Cooks

Parfaits for Two from Order in the Kitchen

Peanut Butter Chocolate Mousse with Coconut Whipped Cream from Joyful Healthy Eats

French Breakfast Puffs from Stephie Cooks

Blueberry Vanilla Cream Hand Pies from Eats Well With Others

Banana Pudding Cheesecake from The Domestic Rebel

Have a great day!

xo, Hayley

Red Velvet Cheesecake Ice Cream {No Machine Needed!}

This rich and creamy four-ingredient Red Velvet Cheesecake Ice Cream is packed with flavor and is made without an ice cream machine.You guys – this ice cream is off the chain! So rich and incredibly delicious.

And it has Little Debbie Red Velvet Cakes swirled throughout it, giving that cute freckled look and that creamy, chocolaty red velvet taste.

Dude. It’s cake and ice cream in one. There’s really not much better than this.

I used to work at this cupcake shop and red velvet was the most popular flavor. I don’t know how or why people loved it so much; it just tasted like cupcake. You know how things sometimes just taste like… it? Like that’s it? No other notes, no other flavors, just kind of one-note? That was this red velvet cupcake. It kind of just tasted like glorified red bread, which is weird since I’ve never tried red bread before then.

Then said red bread was topped with a mound of cream cheese frosting which was way too sweet. So in other words, it wasn’t that great, but everyone freaked for it. When we were sold out, you’d think it was the start of World War III. People were nutso for their red bread.

So from that stemmed a general dislike for red velvet. I didn’t understand the overwhelming appeal of this mysterious is-it-chocolate-or-not Southern staple. But then I partnered up with Little Debbie – you know, the QUEEN of snack cakes – and she sent me a box of their Red Velvet Cakes. Chiiiiiiiild, you can color me a red velvet fan through and through if they all taste that good. It was chocolaty without being overpowering, richly sweet without being cloying, and had that marshmallow-y creamy center that was absolutely heaven on earth.

This rich and creamy four-ingredient Red Velvet Cheesecake Ice Cream is packed with flavor and is made without an ice cream machine.And naturally, I knew it had to be made into an ice cream. But of course.

This ice cream is PACKED with rich, tangy and creamy cheesecake flavor – the base is cheesecake, after all – and it’s studded with chunks of Little Debbie Red Velvet Cakes swirled throughout. This would be the BEST served up in a waffle bowl or cone, and I happen to think it’d be mighty tasty with hot fudge drizzled on top. But that’s just me, obvi.

This rich and creamy four-ingredient Red Velvet Cheesecake Ice Cream is packed with flavor and is made without an ice cream machine.[PSSST – want to win a case of your favorite Little Debbie snacks? Be sure to enter on my Facebook post today! Hop on over and answer a simple question for your chance to win.]

Now let’s get ice creamin’.

This rich and creamy four-ingredient Red Velvet Cheesecake Ice Cream is packed with flavor and is made without an ice cream machine.

5.0 from 1 reviews
Red Velvet Cheesecake Ice Cream {No Machine Needed!}
Author: 
Recipe type: Ice Cream, No Bake
Prep time: 
Total time: 
Serves: 12
 
This no-machine-needed ice cream is so impossibly rich and creamy, with a strong, tangy cheesecake base studded with Little Debbie Red Velvet Cakes swirled throughout. It's a red velvet lover's dream!
Ingredients
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 (14 oz) can sweetened condensed milk
  • 1 small box sugar-free/fat-free instant cheesecake pudding mix
  • 1 box Little Debbie Red Velvet Cakes, roughly chopped into bite-sized bits
Instructions
  1. Pour the sweetened condensed milk into a bowl and stir in the cheesecake instant pudding mix just barely to combine. Place the Cool Whip in a large bowl and drizzle the sweetened condensed milk mixture over top; gently fold the milk mixture into the Cool Whip until combined.
  2. Barely stir in the chopped Red Velvet Cakes until incorporated. Place the mixture into a freezer-safe, airtight container and freeze for up to 6 hours before serving.

This rich and creamy four-ingredient Red Velvet Cheesecake Ice Cream is packed with flavor and is made without an ice cream machine.Mmmm. An easy, four-ingredient ice cream is hard to beat, and this ice cream has it all – tangy, sweet, creamy and cakey, all wrapped in one. You won’t be able to resist this simple ice cream recipe!

Have a super sweet day – and be sure to check out FACEBOOK for your chance to win Little Debbie products!

xo, Hayley

Copycat Birthday Cake Frappuccino

Sweet and creamy, this Copycat Birthday Cake Frappuccino tastes like Starbucks but better! Tastes like liquified cake batter, swirled with rainbow sprinkles and topped with a homemade raspberry whipped cream.So did you guys get the chance to try Starbucks’ Birthday Cake Frappuccino a couple weekends ago? The Frappuccino was turning 20 years old (whoa) and to celebrate, launched a limited-edition cake-flavored frappe. Everyone and their mother began fuhreaking out on Instagram and Twitter, talking about this fabulous invention.

Some people were repulsed by its sweetness, but you’re ordering a birthday freakin’ CAKE flavored milkshake, essentially. What in the world were you expecting? Pulled pork flavor? Steak and potatoes? It’s birthday cake. It’s sweet. Please – if I had a dollar for every “it’s too sweet” comment I heard about this damn drink, I’d be owning Starbucks.

But I digress.

Most people liked it, I think, including myself. It was sweet, but I liked it and I liked that I could kind of taste the nuttiness that birthday cake sometimes has – Starbucks used hazelnut syrup, but in this frappuccino recipe, I use almond extract to bring in that richness we know and love from birthday cake. And personally? I was more enamored with the raspberry whipped cream, which is also present on my frappe.

The only thing it was missing was sprinkles, and thankfully, mine has plenty of that taken care of.

This Frappuccino couldn’t be simpler to whip up – just a quick whir in your blender and you’re good to go, saving a ton of money compared to the coffee-shop version. Plus, this has real, authentic cake mix in it, lending that wonderfully sweet cake batter flavor and creaminess. Honestly? I think you’ll like my version better. I’m betting I’ll even have a Hayleybucks coffee shop here soon. But maybe with a catchier name.

I hope you enjoy!!

Sweet and creamy, this Copycat Birthday Cake Frappuccino tastes like Starbucks but better! Tastes like liquified cake batter, swirled with rainbow sprinkles and topped with a homemade raspberry whipped cream.

5.0 from 2 reviews
Copycat Birthday Cake Frappuccino
Author: 
Recipe type: Frozen Desserts, Ice Cream
Prep time: 
Total time: 
Serves: 1
 
This Copycat Birthday Cake Frappuccino tastes just like Starbucks but BETTER. Bursting with real creamy birthday cake flavor, it tastes like liquid cake batter with a decadent raspberry whipped cream on top.
Ingredients
  • 6 oz milk (I used non-fat, but any kind works)
  • 3 Tbsp white or Funfetti cake mix (just the dry mix)
  • 1 Tbsp powdered vanilla coffee creamer
  • 1-2 Tbsp vanilla or cake batter flavored syrup
  • 1 tsp almond extract
  • Handful of ice cubes
  • FOR RASPBERRY WHIPPED CREAM:
  • ¼ cup Cool Whip
  • 1 tsp raspberry extract
  • Red food coloring
  • Sprinkles
Instructions
  1. In a blender base, add the milk, cake mix, powdered creamer, almond extract, syrup and ice cubes and blend on HIGH for about 2 minutes or until creamy and smooth. Pour into a large glass.
  2. In a small bowl, fold the raspberry extract and a couple drops of red food coloring into the Cool Whip until combined. Spoon on top of the frappuccino and garnish with rainbow sprinkles. This recipe very easily doubles, and if you're making a larger batch, consider making your whipped cream from scratch by whipping 1 cup of heavy whipping cream on high until stiff, then adding in the extract and food coloring.
  3. This recipe would also be great with soy milk, almond milk, or regular cow's milk.

Sweet and creamy, this Copycat Birthday Cake Frappuccino tastes like Starbucks but better! Tastes like liquified cake batter, swirled with rainbow sprinkles and topped with a homemade raspberry whipped cream.Rich, icy, creamy deliciousness, bursting with authentic cake batter flavor. And that whipped cream frosting? Dynamite. The combination of the fruity raspberry with the sweet cake batter flavor is just out of control. I think you’ll agree.

Plus, sprinkles make everything better, automatically making this frappuccino better than the name brand, don’t ya think?

Have a super sweet day!!

xo, Hayley

Donut Coffee Cake Crumble Bars

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!You guys. These bars are out. of. freakin’. control.

And they’re my absolute newest favorite. Maybe ever. I’m not afraid to put a ring on it.

This idea, like many of mine, came from my undying love for donuts of all shapes, sizes, and flavors. That, and my Glazed Donut Pie, which continues to be one of the most popular recipes on my site. If you haven’t made it yet, your life is in serious need of an overhaul, spiritual realignment, and a donut pie addition. For real.

So these bars are basically the donut pie if the donut pie made a love child with a coffee cake. It came to me one day while I was salivating over the donut holes in the grocery store. You know, the prepackaged ones, with all their glorious options (powdered, cinnamon sugar, glazed, chocolate…) and their larger, more sophisticated brethren, the donut. I was trying very hard to come up with a reason to buy the donuts besides inhaling them in a single sitting while simultaneously watching Keeping Up With The Kardashians and contemplating my poor life choices. Because let’s be real, that happens on a near daily basis. Sadly. I need a life.

And it was in this pivotal moment when I noticed the coffee cake muffins and an idea struck me over top the head as I slid a handful of donut hole boxes into my cart with unabashed happiness. I would combine donuts with coffee cake, and it’ll be freaking magical.

Friends. Magical it was. My sister and I stood over the pan after I finished photographing these and shoveled piece by piece into our mouths wordlessly, just slow blinking because they taste so effing amazing, as we ate in unison. It was a sisterly bonding moment I’ll cherish forever. Not really.

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!ANYWHO. You are in sore need of these bars and it’s already high time you made them. They’re sweet, spicy from the cinnamon, crumbly from the thiiiiiick streusel on top and just so comforting. They remind me of a giant bear hug for your belly. And believe you me, your belleh needs a hug.

Hugs.

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!*adapted from my Glazed Donut Pie recipe

5.0 from 2 reviews
Donut Coffee Cake Crumble Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These outrageous bars combine cake donut holes with a thick coffee cake streusel for an out-of-control bar that's one-hundred percent indulgent.
Ingredients
  • 2 (15 oz) boxes glazed cake donut holes, cut in half (I used Entenmann's Pop-Ems)
  • 1 & ½ sticks butter, melted
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • Pinch nutmeg
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • FOR CRUMBLE TOPPING:
  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 tsp cinnamon
  • ½ cup (1 stick) butter, melted
  • 1 cup all-purpose flour
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; fill the bottom of the pan with the halved donut holes until they're tightly packed in the pan in an even layer.
  2. Mix together the melted butter, brown sugar, cinnamon, nutmeg, beaten eggs and vanilla with a whisk until blended; pour the mixture evenly over top of the donut hole pieces, smoothing it over the top if needed so all the pieces are coated. Set aside.
  3. In a medium bowl, combine the crumble ingredients until thick, coarse crumbs are formed. Crumble the streusel mixture over top of the bars as evenly as possible. Bake for approx. 18-22 minutes or until the top is golden and the center appears set and not super jiggly. Cool completely in the pan before cutting into squares.
  4. *NOTE: the bars aren't as solid as say, a brownie. They tend to fall apart as they're dense. You probably won't get super clean cuts from this but you may if it sets longer, such as overnight. Note that this is almost like a casserole bake rather than a definitive bar.

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!Oh my word. I really don’t have much to say except to MAKE THESE NOW! And then invite me over since we’re such good friends and I introduced you to your newest BFF.

These are so dense, thick and plush from the cake donut holes. They taste like a giant cinnamon-studded coffee cake donut, all rich, fluffy and fabulous. You’ll love the brown sugary streusel on top of the gooey baked donuts. This casserole-ish inspired bar recipe is simply DIVINE.

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!Have a wonderful, super sweet day!

xo, Hayley

Copycat Orange Julius

Thick and supremely creamy, these Copycat Orange Julius drinks taste like the real deal: bursting with juicy orange flavor and a creamy vanilla base, they taste like a liquid creamsicle!When I was a teenager, I loved hanging out at the mall.

I believe that makes me a mall rat? If so, rat I am.

I thought it was so cool when my mom would drop me off at the mall so I could walk around with friends, scoping out cute boys in Anchor Blue (DUDE. I never thought I’d say those words again) or Zumiez and suck down Orange Julius like it was my job.

…that was, when my mom gave me money for an Orange Julius. They were never super cheap and she intended for what cash she did dole out to be used for actual sustenance, not a glorified orange milkshake. But I would find it impossible to resist buying an Orange Julius because walking by their stand, with the aroma of freshly-squeezed orange juice wafting through the air and resisting a purchase was basically impossible. Plus, they always had the cutest guys working at Orange Julius. It was like getting a smoothie for $4 but getting bonus eye candy for free.

(FYI, I was super boy crazy and a total psychopath who watched the cute boys work).

Thick and supremely creamy, these Copycat Orange Julius drinks taste like the real deal: bursting with juicy orange flavor and a creamy vanilla base, they taste like a liquid creamsicle!But there’s something so alluring and delicious about an Orange Julius. It’s thickness, for one, makes it almost milkshake-esque, combined with its unabashed creaminess which no doubt comes from some kind of cream or soft serve. And that bright orange flavor which offers such a wonderful freshness – so delicious. It’s icy, cool, refreshing, creamy, and mysteriously delicious – what is the secret ingredient? But I think I’ve finally cracked the code on this OJ business.

I’ve adapted this recipe from my Copycat Wendy’s Frosties which are eerily similar in texture to these Orange Julius copycats. The base is the same as the Wendy’s Frosty: Cool Whip and sweetened condensed milk (for creaminess), but with swaps for an Orange Julius – orange juice for starters, and orange juice concentrate, which ramps up the flavor and adds that icy texture we crave.

Overall? Save your $4. This is alllllllll you need, mall rat. Unless, of course, you’re only going to scope out potential BFs at Anchor Blue. Just don’t buy the puca shell necklace.

Thick and supremely creamy, these Copycat Orange Julius drinks taste like the real deal: bursting with juicy orange flavor and a creamy vanilla base, they taste like a liquid creamsicle!*adapted from my Frosties recipe

5.0 from 3 reviews
Copycat Orange Julius
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 2
 
This summery Copycat Orange Julius tastes eerily similar to the original and is a cinch to make. It comes together in minutes and offers a creamy texture with a bright orange flavor everyone will love.
Ingredients
  • 1 & ½ cups orange juice
  • 1 (12 oz) can frozen orange juice concentrate, slightly thawed
  • 1 (16 oz) tub Cool Whip Free, frozen
  • ¼ cup sweetened condensed milk
  • 5-7 ice cubes
Instructions
  1. In a large blender, add the orange juice, the frozen concentrate, the condensed milk, ice cubes, and chopped chunks of the Cool Whip (I just cut it in quarters with a rubber spatula and add the quarters to the blender cavity).
  2. Blend on HIGH for about 2 minutes or until creamy, thick and blended completely. Pour among two glasses (I used Mason jars) and garnish with spare orange segments, if desired. Top with whipped cream if you'd like; I like mine plain.

Thick and supremely creamy, these Copycat Orange Julius drinks taste like the real deal: bursting with juicy orange flavor and a creamy vanilla base, they taste like a liquid creamsicle!The. BEST. The creamiest. The most delicious copycat recipe ever. You guys need to try this bad boy! I think you’ll agree, it’s creamsicle quality, thick creaminess and icy texture make it one of the best drinks you’ll have this spring & summer!

Have a super sweet day!!

xo, Hayley

 

Related Posts Plugin for WordPress, Blogger...