Pecan Praline Pie Bark

This Pecan Praline Pie Bark is a delightfully unique mix between gooey pecan pie and melt-in-your-mouth Southern praline candy. Easy to make, only 5 ingredients and makes for great gifts or snacks!This Pecan Praline Pie Bark is fantastic for any pecan pie lover! Easy to whip up and makes a big batch that’s great for gifts… or for snacking by yourself 🙂

I’m gonna keep this short and sweet… much like this fantastic bark.

I posted something like this before, but to be honest… the pictures are terrible. Like, unbelievably bad. I was just starting out as a food blogger and thought a brown paper lunch sack was an appropriate staging item.

Spoiler alert: it is not.

SO, I figured I’d better update that recipe because frankly, this bark is too good not to make.

It’s almost freaky how much it tastes like pecan pie crossed with Southern pralines. It’s got the melt-in-your-mouth praline feel but with a crunch and brown sugary gooeyness of pecan pie. In a word: marvelous.

And you will not BELIEVE how easy it is to make. Like, totally foolproof. Way easier than making pralines, so much better than making a whole pecan pie.

But do beware, because this bark is incredibly addictive. Save yourself a square and donate the rest immediately… or reap the consequences of eating the entire pan, like I did. Oops. #sorrynotsorry

Basically, you line a rimmed baking sheet with foil and cover the surface area with graham crackers. I used regular ol’ honey grahams, but cinnamon or even chocolate grahams would be awesome! Set it aside, and make your filling which is simply butter and brown sugar boiled together until it’s thick and caramel-y. Mix in some pecans, pour the whole shebang on top and bake that mishegas until bubbly and set.

This Pecan Praline Pie Bark is a delightfully unique mix between gooey pecan pie and melt-in-your-mouth Southern praline candy. Easy to make, only 5 ingredients and makes for great gifts or snacks!Then simply break into pieces and consume immediately. Thank me later.

Psst: this would be awesome for holiday gift giving!

This Pecan Praline Pie Bark is a delightfully unique mix between gooey pecan pie and melt-in-your-mouth Southern praline candy. Easy to make, only 5 ingredients and makes for great gifts or snacks!

5.0 from 2 reviews
Pecan Praline Pie Bark
Author: 
Recipe type: Candy
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Pecan Praline Pie Bark tastes like a cross between gooey pecan pie and melt-in-your-mouth pralines. So easy, so delicious!
Ingredients
  • 2 sleeves (about 20 or so) honey graham crackers
  • 1 cup (2 sticks) butter
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 1 & ½ cups chopped pecans
Instructions
  1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil and mist the foil with cooking spray. Place the graham crackers all over the surface area of the pan, breaking them apart if necessary to fill in the gaps. Set aside.
  2. In a medium saucepan, mix together the butter and brown sugar. Bring to a boil over medium heat and boil for 2 minutes, stirring constantly. Stir in the vanilla extract and chopped pecans and evenly pour the hot bubbly mixture over the graham cracker sheets. Working quickly, use a spoon or offset spatula to spread the mixture around to evenly coat the graham cracker sheets.
  3. Bake for approximately 10 minutes or until the mixture is bubbly. Allow the bark to cool to room temperature before breaking into pieces. Store any leftovers in an airtight container.

This Pecan Praline Pie Bark is a delightfully unique mix between gooey pecan pie and melt-in-your-mouth Southern praline candy. Easy to make, only 5 ingredients and makes for great gifts or snacks!Crispy, crunchy, a little chewy and loaded with butter, brown sugar and caramel flavors, this Pecan Praline Pie Bark is a real winner! Try it and you’ll see 🙂

This Pecan Praline Pie Bark is a delightfully unique mix between gooey pecan pie and melt-in-your-mouth Southern praline candy. Easy to make, only 5 ingredients and makes for great gifts or snacks! Have a super sweet day!

xo, Hayley

Oreo Truffle Brownie Bombs

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts! These Oreo Truffle Brownie Bombs are a chocoholic’s dream come true! Easy, no-bake Oreo truffles are surrounded by a fudgy baked brownie and coated in chocolate!

So as you may know, I’m writing my second cookbook. It’s very exciting and I cannot wait to be finished so I can hold it and carry it everywhere and bring it up in any conversation, relevant or not.

But like, it’s hard writing a book. It’s by no means an easy, swift process. ESPECIALLY when you’re writing a cookbook.

Because unlike novels and sci-fi fiction and whatnot, you actually have to cook all of the recipes in your book and then write about them. It’s like a double whammy… until you try all of the treats because it’s your job and then you gain ALLTHEWEIGHT. So it’s like a triple whammy. (Side note: is Whammy still on the air? If so, I’d have lost and that scary red furry monster would be appearing any time now. Secondary side note: perhaps I haven’t had enough to drink to see scary furry red monsters yet. Will update you when I’m drunk).

So anyway, when I’m not writing the book, baking the book’s recipes or going to the store to buy all the groceries for the book, I’m writing for this blog, baking the blog’s recipes and going to the store to buy all the groceries for the blog.

In a word? (Okay, two). I’m exhausted.

But it’s a good exhaustion, like if you just ran a marathon (or, at least, I’m assuming. I have never and will never run a marathon) or woke up at midnight on Black Friday to elbow people in the face to get the latest video game or whatever. It’s like that: hard and trying, but in the end, so worth it.

And you know what? I’d do it immediately all over again.

ANYWAY, so it’s been kind of hard to think up ideas for both book and blog. I want to continue to bring you amazing recipes here, because this blog is my baby. But I also want to save really awesome ones for the book, so people have an incentive to buy it besides out of the kindness of their sugar-loving hearts.

So I’ve been scraping the bottom of the dessert barrel trying to find awesome recipes for you to post here. And guys! I finally found one!

These Oreo Truffle Brownie Bombs are just what I needed to surprise you guys and keep you on your feet. They’re SUPER outrageously chocolaty and fudgy and wonderful, and they would be perfect for the holidays if you give edible gifts away.

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts! Basically, you just whip up a batch of fudgy brownies and let ’em cool. While they cool, make your Oreo truffles and freeze ’em. Then wrap the truffles with the baked brownies and let them chill for a sec while you melt your chocolate candy coating. Dunk ’em and sprinkle the tops with crushed Oreos and voila!

You can thank me for my brilliance later.

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts!

5.0 from 1 reviews
Oreo Truffle Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Cook time: 
Total time: 
Serves: 22-24
 
These Oreo Truffle Brownie Bombs are fantastic for any chocoholic! Fudgy baked brownies are wrapped around gooey Oreo truffles and the whole shebang is coated in chocolate. Super easy, these would make awesome holiday gifts!
Ingredients
  • 1 box fudge brownie mix, plus ingredients on back of box
  • ⅔ pkg (about 20 cookies) Oreo cookies (regular, not Double Stuf), finely crushed
  • ½ pkg (4 oz) cream cheese, at room temperature
  • 1 pkg chocolate almond bark (such as CandiQuik)
  • Additional Oreo crumbs for sprinkling on top, optional but recommended
Instructions
  1. Preheat oven to 350 degrees F. Prepare the brownie mix according to package directions for fudgy brownies. Pour into a greased 13x9" rectangular baking pan and bake for 19-20 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Do not bake too long as the brownies MUST be fudgy in order to make the bombs work. Cool completely.
  2. While brownies cool, make your Oreo truffles. In a large bowl, combine the Oreo crumbs and the cream cheese with a rubber spatula until blended and moistened. Roll Tablespoon-sized balls of Oreo truffle and place them on a foil-lined baking sheet. Freeze for at least 30 minutes.
  3. Cut the brownies into 24 equal pieces, making sure to trim off the edges as they're too crusty and hard to work with. Take a brownie square and gently flatten it in the palm of your hand. Wrap the brownie around the Oreo truffle, pinching and rolling the brownie in your hands to completely enclose the truffle. Place the brownie bombs onto the baking sheet. Freeze for approx. 30 minutes or until solid and firm.
  4. Melt the chocolate candy coating according to package directions or until smooth and melted. Dip each brownie bomb into the chocolate coating, coating it completely and allowing excess to drip off. Return to the baking sheet with a fork and sprinkle with remaining Oreo crumbs, if desired. Alternatively, you may sprinkle on chocolate or rainbow sprinkles, or drizzle any remaining chocolate over the finished bombs. Store any leftovers airtight in the fridge or freezer.

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts! Fudgy, gooey and ultra rich, these Oreo Truffle Brownie Bombs may be my new favorite! You’ll be shocked at how easy they are to make and how they’re even easier to eat!

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts!

Want more brownie bomb action?! Check out these other bomb-diggity recipes…

These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious!Salted Caramel Mocha Cookie Dough Brownie Bombs

PECAN PIE BROWNIE BOMBSPecan Pie Brownie Bombs

Pumpkin Pie Brownie BombsPumpkin Pie Brownie Bombs

Have a super sweet day!

xo, Hayley

 

Ghostly Chocolate Greek Yogurt Parfaits

Ghostly Chocolate Greek Yogurt Parfaits are creamy, smooth and bursting with chocolate & strawberry Greek-style yogurt flavors! Kids and adults alike will delight in these spooky parfaits! #ad These Ghostly Chocolate Greek-Style Yogurt Parfaits are so fun for the upcoming Halloween holiday! Made simple with The Greek Gods Chocolate Strawberry Greek-Style Yogurt and a few creative twists to make a scary-good parfait!

Halloween – one of my favorite holidays! In the olden days, I was so excited to dress up that I’d actually wear my costume to school. I remember scarfing down dinner in anticipation for trick-or-treating and getting all that glorious candy.

Now that I’m older, I love seeing the different costumes as they come to the front door. Conversely, I also love having the night off to enjoy the candy myself as I curl up with a scary movie. Either way, there’s candy and I’m happy.

Despite the fact that I don’t have kids (well, I do, but they have four or fewer legs and no opposable thumbs), I don’t really have anyone to decorate with or make cute Halloween crafts for. But, I know a lot of people who read this blog do, so this Halloween treat is perfect for you and your children!

These Ghostly Chocolate Greek-Style Yogurt Parfaits are so delicious and so simple, it’s scary J The parfaits are made with – you guessed it – Greek-style yogurt, but not any kind. It’s made with The Greek Gods Chocolate Strawberry Greek-Style Yogurt which is INCREDIBLE. It tastes just like chocolate-covered strawberries and has that same Greek-style yogurt texture we know and love.

In general, The Greek Gods’ Greek-Style Yogurt is ultra creamy and rich, and the addition of chocolate adds such a delicious indulgence. It’s packed with all the good stuff you look for, too, like live & active cultures and made without rBST and rGBH hormones. And it’s gluten-free and an excellent source of calcium. The best part, though? The FLAVOR. While it’s the star in this recipe, it would be equally fantastic in smoothies, cakes & cupcakes, even banana bread. (Hey, that’s actually a great idea…)

Ghostly Chocolate Greek Yogurt Parfaits are creamy, smooth and bursting with chocolate & strawberry Greek-style yogurt flavors! Kids and adults alike will delight in these spooky parfaits! #ad So to make these spooktacular parfaits, simply fold an entire container of Chocolate Strawberry Greek-Style Yogurt into some fresh whipped cream until it’s all combined. This adds wonderful texture and makes the yogurt even more light & fluffy.

Spoon the Greek-style yogurt into parfait glasses and top with crushed chocolate cookie “dirt” and optional (but extra scary!) bone shaped sprinkles. The final touch? A chocolate-covered strawberry ghost which adds a ghoulish touch.

Whether you still dress up for Halloween or not, these parfaits are perfect for any age and are a great way to kick off this terrifyingly fun holiday!Ghostly Chocolate Greek Yogurt Parfaits are creamy, smooth and bursting with chocolate & strawberry Greek-style yogurt flavors! Kids and adults alike will delight in these spooky parfaits! #ad

5.0 from 1 reviews
Ghostly Chocolate Greek Yogurt Parfaits
Author: 
Recipe type: No Bake
Prep time: 
Total time: 
Serves: 10 1-cup servings
 
These Ghostly Chocolate Greek Yogurt Parfaits are awesome! Spooky, EASY and super delicious!
Ingredients
  • 1 (24 oz) container The Greek Gods Chocolate Strawberry Greek-Style Yogurt
  • 2 cups of freshly whipped cream
  • 1 pkg chocolate sandwich cookies, coarsely crushed
  • 1 pkg vanilla almond bark
  • 1 pint strawberries, rinsed and patted dry
  • Eyeball sprinkles
  • Chocolate chips
  • Bone sprinkles, optional
Instructions
  1. In a large bowl, add the Greek-style yogurt and the whipped cream. Using a rubber spatula, fold the mixture together until combined. Refrigerate while preparing the rest of the parfaits.
  2. Melt the vanilla almond bark according to package directions, or until smooth and melted. Dip the strawberries, one at a time, into the almond bark mixture and place them on a parchment-lined baking sheet. Working quickly, adhere two eyes using the eyeball sprinkles and a round chocolate chip mouth. Repeat with remaining strawberries. Allow the strawberries to set, about 5 minutes.
  3. To assemble, fill a parfait glass with 1 cup of the Greek-style yogurt mixture. Top with ½ cup of crushed cookies. Sprinkle with bone sprinkles, if using, and garnish with one or two strawberry ghosts. Serve immediately, or store leftover fluff covered in the fridge. Would also make an excellent fruit dip!

Ghostly Chocolate Greek Yogurt Parfaits are creamy, smooth and bursting with chocolate & strawberry Greek-style yogurt flavors! Kids and adults alike will delight in these spooky parfaits! #ad It’s almost scary how EASY these Ghostly Chocolate Greek-Style Yogurt Parfaits are!

Be sure to connect with The Greek Gods Yogurt on their website, as well as on Facebook, Twitter, Instagram and Pinterest!

Ghostly Chocolate Greek Yogurt Parfaits are creamy, smooth and bursting with chocolate & strawberry Greek-style yogurt flavors! Kids and adults alike will delight in these spooky parfaits! #ad Have a super sweet day!

xo, Hayley

In the interest of full disclosure, this is a sponsored post. All opinions are 100% my own and I was compensated for this post. Thank you for supporting the brands that keep my site alive and running!

 

Peanut Butter Oatmeal Scotchie Cookies

These Peanut Butter Oatmeal Scotchie Cookies are festive, fast and FUN! Chewy, buttery cookies loaded with hearty oats and creamy peanut butter, topped with festive candy corn! #ad #krusteazThese Peanut Butter Oatmeal Scotchie Cookies are perfect for the spooky Halloween holiday or for fall-inspired parties! Chewy, buttery and loaded with hearty oats and peanut butter with a festive candy corn topping!

It is so hard to believe that Halloween is quickly approaching! We’re already into fall, and as the leaves change colors and the temps cool down, it’s hard not to be excited by the upcoming holiday. That, and because the stores have had their Halloween candy and costumes out since September! (Don’t judge that I’ve already purchased – and ate – a couple bags of Halloween candy!)

Plus, since it’s fall, a lot of people (myself included) are more interested in baking again. Summer makes it so hard since it gets so warm, but crisp fall air begs for a home-cooked comfort food or a freshly baked cookie. But, since kids are in school during this time of year, you also want something that’s easy and quick to prepare since the days are shorter and we don’t always have a ton of time to slave in the kitchen.

These Peanut Butter Oatmeal Scotchie Cookies are festive, fast and FUN! Chewy, buttery cookies loaded with hearty oats and creamy peanut butter, topped with festive candy corn! #ad #krusteazEnter: these Peanut Butter Oatmeal Scotchie Cookies! They are perfect for Halloween and fall-weather feasts. Made with Krusteaz Oatmeal Scotchie Cookie Mix, they come together in seconds and have a fun spin: peanut butter & candy corn! The peanut butter mixed with the rich butterscotch is a match made in heaven. And did you know that when you combine candy corn and peanut butter, it tastes like those peanut butter wafer candies? It’s an unexpectedly amazing food combination.

So preheat the oven, grab the kids and bake up these delectable little Halloween-inspired cookies! Your kids may choose these over packaged candy!

Get the recipe for these Peanut Butter Oatmeal Scotchie Cookies on Krusteaz’s website!

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am a brand ambassador for Krusteaz as part of the Bakers Dozen team. All opinions are 100% my own and I was compensated for this post. Thank you for supporting the brands that keep my blog afloat! 

Pecan Praline Cheesecake Bars

These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! If you love the taste of Southern pralines, you’ll flip for these Pecan Praline Cheesecake Bars! Buttery smooth with a pecan sandie cookie crust, a brown sugar cheesecake layer and topped with a rich and gooey praline sauce.

So I need to start working on trusting my gut again.

I used to be super good with my female intuition. We were BFFs, always judging situations together and making snap decisions like Thelma and Louise. We were tight. Sisters from another mister. Soul sisters. I could tell her anything and she would listen patiently and NOT TALK BACK BECAUSE I DO NOT TALK TO THE VOICES IN MY HEAD. Sorry, just had to leave that there in case my doctor reads this. Moving on…

But lately we’ve had some kind of falling out.

And now I can’t make proper snap decisions to save my life.

Snap decisions like, should I get behind that red Toyota in the left lane, or stay where I am behind the Mercedes in the right lane? (Spoiler: always go behind any other car than a Mercedes. I swear, Mercedes drivers are the slowest in all the land. Sorry to Mercedes drivers, but like, can y’all pick up the pace?)

This post should also be titled: I need to work on my patience. So spare me the comments telling me I’m impatient. KNOW, DANGIT.

But seriously, how do you hone in on your intuition and choose the fastest lane in the McDonald’s drive-thru just by sight and car type alone? I’m asking for… uh, research purposes.

ANYWAY, my intuition is still awesome for tasting delicious food because I definitely knew when I saw these Pecan Praline Cheesecake Bars that they would taste phenomenal. It’s hard not to when you have a pecan Sandie cookie crust, a brown sugar cheesecake and a silky, buttery praline sauce. I meaaan…

These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! And this sauce? HONEY, do not let this sauce only grace these cheesecake bars. I demand that you use your whip-smart intuition and slather this sauce on EVERYTHING. Waffles, pancakes, French toast, pound cake, flipflops… I literally do not care, but don’t let this liquid gold go to waste once the cheesecake bars are done for.

And that, my friends, is how you do cheesecake. Mic drop.

These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS!

5.0 from 2 reviews
Pecan Praline Cheesecake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Pecan Praline Cheesecake Bars are silky smooth and utterly divine! A must-make!
Ingredients
  • FOR CRUST:
  • 1 (11.3 oz) pkg Pecan Sandie Cookies, finely ground
  • ⅓ cup melted butter
  • ¼ cup brown sugar
  • FOR CHEESECAKE:
  • 2 (8 oz) pkgs cream cheese, at room temperature
  • ⅔ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • FOR PRALINE SAUCE:
  • 1 cup brown sugar
  • ¼ cup butter
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
Instructions
  1. Preheat oven to 325 degrees F. Line an 8x8" square pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
  2. In a large bowl, combine the pecan Sandie cookie grounds, melted butter and brown sugar together until moistened. Press into the prepared pan in an even layer. Bake for approx. 10-12 minutes. Remove from oven and keep oven on.
  3. While crust bakes: In the bowl of a stand mixer, cream together the cream cheese and brown sugar together until smooth, about 1 minute. Add in the eggs, one at a time, and the vanilla, beating well after each addition. Lastly, beat in the sour cream until just combined. Pour the cheesecake filling over the still-hot crust and place into the oven.
  4. Bake for approx. 35-40 minutes or until the center is just about set. If it's slightly jiggly, that's okay - but it should not be sloshing around in the pan. Cool completely, then refrigerate for at least 2 hours to set.
  5. While cheesecake chills, make your praline sauce. In a medium saucepan, add the brown sugar and butter and bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from the heat and add in the cream and vanilla, taking care as the mixture may violently bubble up. Stir until combined, then cool to room temperature. Stir in the pecans just before serving.

These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! Buttery, creamy brown sugar cheesecake, brown sugar-y pecan cookie crust and that heavenly sauce make for a seriously delicious cheesecake bar!

These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS! Have a super sweet day!

xo, Hayley

 

Chai Apple Butter Pie

Chai Apple Butter Pie: a flavorful, EASY pie made with apple butter and chai spices. Perfect for the holidays as an alternative to pumpkin pie! Simple, silky-smooth, spicy, sweet and utterly fantastic! Attention, pumpkin pie haters! This Chai Apple Butter Pie is a wonderful alternative to pumpkin pie! Bursting with sweet apple butter and chai flavors, it’s perfect for the holidays.

Don’t be mad, but I’m totally on a chai kick right now.

There’s something so underrated about chai spices. I never see chai desserts, and I don’t frequently overhear people at coffee shops ordering chai.

In fact, I even struck up a conversation with a woman who also had ordered chai at our local coffee shop about how odd/awesome it was that she ordered chai. I also managed to simultaneously look like a total freaking CREEP for overhearing her order and questioning her about it. I only realized this in retrospect, which was probably a blessing since I would have turned beet red had I actually paid attention to her shifty eyes searching for a way out of this awkward conversation.

Is this why I don’t have friends?

Anywho, what I’m trying to say is, chai is one of my favorite drinks to order at coffee shops. There’s something so warming, comforting and familiar about chai. Maybe it’s the array of spices I know well, but when combined together create this power couple that’s just so alluring. Or maybe it’s because I have a knack of ordering the most expensive beverages next to frappuccinos.

When I think back, I don’t even remember the first time I tried chai. If I think back really hard, I *think* it’s when I used to belly dance in high school. Yes, that sentence was correct. I was a belly dancer. I am not anymore, because one day I actually watched myself in the mirror and realized I’m an atrocious dancer with zero rhythm. It was like Elaine Bennis was belly-dancing. All thumbs and kicks, no sexy ab-rolling or undulating.

Anyway, I remember that my belly dancing class had a small performance at a little dessert cafe that had a stage. We were all crammed onto this teeny stage, so much so that half of my dance moves were off-stage. (Probably for the best, as this wasn’t a comedy show and I’m afraid people would have laughed at my poor attempt at Shakira hippage). Afterward, I got a hot cup of chai and it just felt so soothing after a rousing performance. And since then, it’s been a favorite of mine.

Side note: that was also the first time I tried a cigarette. My mom had dropped me off at my dance studio and I was the only young person by like, at least 15-20 years. Someone in the group passed me their cigarette and wanting to fit in, I took a half-hearted drag and ended up not even smoking properly because when I blew like I was blowing a house down, no smoke came out and it was really awkward and I felt like everyone was like, “damn, this poor chick can’t dance for crap and she fails at smoking cigarettes.”

Also, I was so afraid my mom would think that my ~1 puff on a cigarette would make me reek of smoke, so on the way home from the performance I stuck my head out of the window hoping she wouldn’t smell cigarette smoke on my breath, because THAT’S NOT SUSPICIOUS AT ALL, HAYLEY.

So thanks, belly dancing. You made my abs look glorious even if I looked like a poor man’s white version of Shakira. And you introduced me to chai, which is forever my favorite. And you made me fail at smoking. Thanks for the memories.

Let’s get to this pie, shall we? It’s a riff on my Apple Butter Pie from last year but with those glorious chai flavors. If you don’t like pumpkin pie, this is a wonderful alternative because it has that creamy, smooth pumpkin pie texture but is flavored entirely with apple butter. And if you like chai, well, it’s a no brainer.

Chai Apple Butter Pie: a flavorful, EASY pie made with apple butter and chai spices. Perfect for the holidays as an alternative to pumpkin pie! Simple, silky-smooth, spicy, sweet and utterly fantastic!

5.0 from 1 reviews
Chai Apple Butter Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Chai Apple Butter Pie is a great alternative to pumpkin pie! Flavored with aromatic chai spices and smooth apple butter, it's a real winner for the holiday season.
Ingredients
  • 1 deep-dish 9" frozen pie crust, thawed
  • ½ cup apple butter (I love Musselman's)
  • 1 beaten egg
  • ½ cup sugar
  • 1 Tbsp all-purpose flour
  • 1 (12 oz) can evaporated milk
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground cardamom
  • ½ tsp ground cloves
  • ¼ tsp ground nutmeg
  • Whipped cream for garnish, optional but recommended
Instructions
  1. Preheat oven to 425 degrees F. Place the thawed pie crust pan onto a baking sheet to make it easier to remove from the oven. Set aside.
  2. In a large bowl, whisk together the apple butter, beaten egg, sugar, flour, evaporated milk and spices until smooth. Pour into the prepared pie crust. I recommend using a pie crust shield at this point to prevent the crust from burning. If you do not have a pie crust shield, take strips of foil and tent around the pie crust edges.
  3. Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and bake for an additional 35-40 minutes or until the center of the pie is just about set. It may be slightly jiggly, but it won't be sloshing around. Cool completely, then refrigerate for about 2 hours to set. Just before serving, garnish with whipped cream.

Chai Apple Butter Pie: a flavorful, EASY pie made with apple butter and chai spices. Perfect for the holidays as an alternative to pumpkin pie! Simple, silky-smooth, spicy, sweet and utterly fantastic! Sweet, spicy and buttery-smooth with flavorful apple butter, this pie will be a staple at your holiday festivities!

Chai Apple Butter Pie: a flavorful, EASY pie made with apple butter and chai spices. Perfect for the holidays as an alternative to pumpkin pie! Simple, silky-smooth, spicy, sweet and utterly fantastic! Have a super sweet day!

xo, Hayley

 

 

Peanut Butter Cup Pumpkin Pie Cake

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare!

This Peanut Butter Cup Pumpkin Pie Cake is such a fun combination between creamy pumpkin pie and fluffy cake with delightful peanut butter cup flavor!

So if you’re on Facebook, you may have noticed a bunch of videos floating around for Pumpkin Pie Crunch Cake. Essentially, it’s a pumpkin pie base sprinkled with cake mix and melted butter and topped with crunchy pecans.

And it looks fabulous.

All these videos are going crazytown on Facebook right now because it’s fall and everyone’s going bonkers for pumpkin. (I mean, who doesn’t go bonkers for pumpkin?) Plus, the promising idea of pumpkin pie and cake worlds colliding? Simply beautiful.

So I figured I wanted a piece of the pie – er, cake – by making my own version of this infamous cake. Except my version is loaded with peanut butter candy goodness.

I’ll let that ruminate for a sec.

Back with me? Good. Because you’ll want to give this cake a try. If, ya know, you’re bonkers for pumpkin and peanut butter.

Now, before you naysayers come in and say pumpkin and peanut butter don’t go together, I implore you to please give it a try. Trust me, it is good stuff.

So this cake is really a cinch to make and I have a feeling you’ll be making it all fall-long. Well, you should be making it all fall-long, but that’s only because I’m right about everything. Natch.

For the base of the cake, you’ll whisk together some pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice – just like you were making a pie. But instead of pouring it into a pie crust, you pour it into a greased 13×9″ baking pan.

Then you sprinkle the yellow cake mix all over the top of that goodness. Yup, you read it right – just the cake mix. Plain ol’ powdery cake mix. Nothing else, ‘kay? After you sprinkle all that stuff on top, top it with melted butter. Lots of melted butter, preferably. And then you’ll add a handful (or two. or five) of miniature Reese’s Peanut Butter Cups, mini Reese’s Pieces, and peanut butter chips for good measure.

Bake it up and you’ll have this.

And trust me, it’s glorious.

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare!

5.0 from 1 reviews
Peanut Butter Cup Pumpkin Pie Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Peanut Butter Cup Pumpkin Pie Cake: when two dessert staples collide, awesome things happen!
Ingredients
  • 1 (15 oz) can pumpkin puree (just the puree, NOT the pie filling)
  • 1 (12 oz) can evaporated milk
  • 2 tsp pumpkin pie spice
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 box yellow cake mix (just the dry powder mix)
  • 1 cup (2 sticks) melted butter
  • 2 cups chopped Reese's Peanut Butter Mini Cups
  • ¾ cup miniature Reese's Pieces candies
  • ¾ cup peanut butter chips
  • Whipped cream and additional Reese's Pieces candies for garnishing, if desired
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, pumpkin pie spice, sugar, eggs and vanilla with a whisk until smooth. Pour into the prepared pan. Top with the dry yellow cake mix, sprinkling evenly over and entirely covering the top of the pumpkin pie layer. Drizzle the yellow cake mix layer with the melted butter. Top with scattered handfuls of the mini chopped peanut butter cups, miniature Reese's Pieces, and peanut butter chips.
  3. Bake uncovered for approximately 50-55 minutes or until the center is mostly set - it may wiggle slightly but you do not want to overbake it. Cool it completely, then refrigerate for at least 2 hours to set before cutting into slices. Just before serving, garnish with whipped cream and additional Reese's Pieces candies, if desired.

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare! Sweet, spicy and packed with peanut butter cup goodness! You won’t find another awesome cake mash-up like this!

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare! Have a super sweet day!

xo, Hayley

 

Pumpkin Crumb Pie Cookies

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! If you love pumpkin pie but can’t be trusted around a whole one, these Pumpkin Crumb Pie Cookies are the perfect solution! Bite-sized pumpkin pie cookies topped with a buttery, cinnamon-spiced crumb topping!

So lately on my Facebook page, people are coming out of the woodwork with CRAZINESS.

I feel like it’s a perpetual full moon out. Or maybe this new Zodiac sign is messing with everyone now that no one is what they’ve been since the dawn of time. (Whatever, NASA. I’m an #AquariusForLife. Ain’t no rocket scientists gonna convince me no how!)

But like, dude. Where are these people coming from and why are they saying such mean things on Facebook?

Just FYI, if you landed on this page by mistake or you’re seeing this from the Apple store where I infiltrate all the iPads and put my site up, this is a recipe blog. I post dessert recipes for FREE. Always have, always will. I make the recipes myself, unless otherwise specified, and I do everything on here. I write every word & every comment, take every picture, do everything. When you see me interacting on apps like Instagram and Twitter, it’s me – not a virtual assistant, a robot, or a genie. I work my booty off to make sure this site is running smoothly and that y’all get the dessert recipes you’ve come to know and love for 5 – almost 6 – years.

So WHERE and WHY do people say such mean things? I’m posting recipes. For cake. I’m not stirring the pot politically, or preaching an agenda (other than the agenda to make these darn cookies now). I’m Switzerland, baby.

And I get it: there are the internet trolls. I know, I’ve experienced them, with all their greasiness & such. But I’m talking about regular adults who don’t live in their grandma’s basement playing Sims until 4am. I’m talking about elderly folks who comment “Gross” and “Yuck” and “Disgusting” on my recipes.

Um. Last time I checked, my site was pretty much free of anything “disgusting.” It’s all desserts, not deep-fried crickets or road-kill quesadillas. Y’ALL. IT’S CUPCAKES AND COOKIES AND ICE CREAM. If you think that’s “yucky” or “ewwww” as some GROWN ADULTS TELL ME, you are in the wrong place and the rice cakes can be found on aisle 5. Get out.

Can we all agree that when I start posting opossum chili that we’ll keep the “icky” comments to ourselves? Okay, so you don’t like pumpkin pie. That is fine. Just bypass my pumpkin pie recipe and continue on with your life. It’s that simple. Trust me, the whole world doesn’t need to know your every opinion, and you come off looking a *little* bit silly saying “eww” when you have probably been able to vote in the last 15 elections. We are adults. Let’s please for the love of sprinkles act like them.

And that has been my friendly PSA.

Now, let’s talk COOKIES.

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! These taste just like pumpkin pie because, well, they’re made with pie crust and pumpkin pie mix for starters. They are SO easy and wonderful if you’re looking for a change of recipe than your regular ol’ pumpkin pie. This would also be a great recipe to save for the holidays for cookie exchanges!

Make ’em, eat ’em, LOVE THEM.

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make!

5.0 from 2 reviews
Pumpkin Crumb Pie Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
These Pumpkin Crumb Pie Cookies taste just like miniature pumpkin pies but in COOKIE form! Delicious bites of heaven made easy with shortcut ingredients.
Ingredients
  • 1 pkg (2-count) refrigerated pie crust, at room temperature
  • 2 cups pumpkin pie mix (not plain puree; you want the premade mix in a can)
  • 1 tsp pumpkin pie spice
  • 1 Tbsp maple syrup
  • FOR CRUMB:
  • 1 & ½ cups all-purpose flour
  • ¾ cup old-fashioned oats
  • ¾ cup brown sugar
  • ½ cup butter, melted
  • 1 tsp pumpkin pie spice
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease two 12-cavity standard muffin pans with cooking spray. Set aside.
  2. On a clean, flat work surface, unroll one of the pie crusts. Using a 2" or 3" round biscuit cutter, cut out circles - as many as you can. You may yield less circles if using a larger cutter. I used a 2" cutter. Repeat with the second pie crust and re-roll crusts to cut more if needed. You should get about 36 circles.
  3. Gently flatten a pie crust circle in the palm of your hand to stretch it out slightly. Place into the bottom of a muffin cup and up the sides slightly. Repeat with remaining pie crust circles. Meanwhile, in a medium bowl, whisk together the pumpkin pie mix, pumpkin pie spice and maple syrup. Drop heaping Tablespoonfuls of pumpkin pie mix on top of each pie crust.
  4. To make the crumble, in a medium bowl, whisk together the flour, oats, brown sugar, pumpkin pie spice and melted butter until crumbs form. Drop heaping Tablespoonfuls of crumble on top of each cookie. You will pretty much want to make the muffin cavity flush with the rest of the pan by filling it with crumb.
  5. Bake for approximately 20-25 minutes or until the cookies are golden brown and slightly bubbly. Cool in the pans for about 20 minutes before gently running a butter knife around the edges of the cookie and releasing.

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! Buttery, spicy, sweet and topped with that glorious crumble, these Pumpkin Crumb Pie Cookies are such a fun twist on pumpkin pie and cookies!

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! Want more pumpkin goodness? Check out these pumpkin recipes from the archives!

This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays!No-Bake Pumpkin Marshmallow Pie

This Pumpkin Spice Sheet Cake is AMAZING! Moist, rich and packed with pumpkin flavor and topped with a cream cheese icing. Perfect for feeding a crowd!Pumpkin Spice Sheet Cake

These Pumpkin Spice Candied Nuts are easy, foolproof and taste like fall! You don't want to miss this delicious recipe!Slow Cooker Pumpkin Spice Candied Nuts

Have a super sweet day!

xo, Hayley

Pecan Praline Blondies

These Pecan Praline Blondies are a wonderfully EASY and DECADENT recipe! Made in ONE pot (both the frosting and the blondies), they're sweet, crunchy, gooey, chewy and utterly delicious. Even if you aren’t a Southerner, you probably know what pralines are – those crisp, buttery, melt-in-your-mouth candies filled with crunchy pecans. Get that same flavor here in these addictively irresistible Pecan Praline Blondies!

So I’ve only ever had true, authentic Georgian pralines once. And it was like, the best thing ever of my LIFE.

…And I found them in the gift shop at the Atlanta airport when I had a layover there. #truth

I mean, what else do you do when you’re stranded in a Georgia airport besides read trashy gossip magazines and drink a jumbo-sized Coke Zero? Exactly.

Anyway, I bought a big ol’ bag of pralines because I needed to understand what this Southern classic dessert hype was all about. And I think I maybe arrived at my house with one or two pralines left – I seriously ate. them. ALL.

So now I need to plan a trip just to go back to the South and eat my weight in pralines. Because that’s totally something I’d do. #alsotruth

I have tried making pralines at home, but typically pralines are quite finicky and require a precise kind of climate. If it’s too humid, they may never set up. Typically, that means no pralines in the summertime, and I really loathe having Mother Nature dictate when I can and cannot have candy. You already do it to my fruits and vegetables, but damn you for preventing me from making pralines!

These Pecan Praline Blondies take the guesswork and magic spells out of making pralines. You don’t need a specific climate, you don’t need to break out your book of witchcraft and wizardry, and you don’t need to do rain dances and/or prayers to ensure it works. This recipe is that easy.

These Pecan Praline Blondies are a wonderfully EASY and DECADENT recipe! Made in ONE pot (both the frosting and the blondies), they're sweet, crunchy, gooey, chewy and utterly delicious. Not to mention, this recipe is a one-pot recipe. That’s right: a single pot is used to make both the blondie batter and the praline frosting. I win at eliminating unnecessary dishes! That’s how much I hate putting dishes away.

So break out your favorite sauce pot and preheat the oven. We’re taking a tour of the South in your mouth. Or… wait, that doesn’t sound right. Whatever. Oh look, PRALINES!!

These Pecan Praline Blondies are a wonderfully EASY and DECADENT recipe! Made in ONE pot (both the frosting and the blondies), they're sweet, crunchy, gooey, chewy and utterly delicious.

Pecan Praline Blondies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
These Pecan Praline Blondies are fantastic! Rich and sinfully sweet with crunchy pecans and loads of butter and brown sugar. A must-make!
Ingredients
  • FOR BLONDIES:
  • 1 cup (2 sticks) unsalted butter
  • 2 cups brown sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • ½ tsp salt
  • 1 tsp baking powder
  • 2 cups all-purpose flour
  • FOR PRALINE ICING:
  • ½ cup (1 stick) butter
  • 1 cup brown sugar
  • ⅓ cup heavy cream
  • 2 cups powdered sugar
  • 1 cup chopped pecans
Instructions
  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 with cooking spray and set aside.
  2. To make the blondies: In a medium/large sauce pot, melt the butter over medium-low heat. Stir in the brown sugar until combined. Let cool for about 5-10 minutes. After it's cooled off a little, whisk in the eggs and the vanilla until combined. Lastly, whisk in the salt, baking powder and flour until a soft batter forms.
  3. Pour the batter into the prepared pan and spread into an even layer. Bake for approx. 19-22 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  4. Wipe out the sauce pot and return it to the stove. To make the praline icing: Add the butter and brown sugar to the sauce pot and bring to a boil over medium heat. Stir constantly for 2 minutes. Add in the heavy cream and bring back up to a boil. Immediately remove from the heat and cool slightly, about 10-15 minutes. Once cooled off a little bit, add in the powdered sugar. Fold in the pecans.
  5. Working quickly, spread the praline icing over the blondie base in an even layer. Refrigerate for at least 2 hours to set the icing before cutting into bars.

These Pecan Praline Blondies are a wonderfully EASY and DECADENT recipe! Made in ONE pot (both the frosting and the blondies), they're sweet, crunchy, gooey, chewy and utterly delicious. I love how buttery, rich and brown sugary these blondies are! They’re the perfect dessert and one of my new favorites! A must-make for any blondie lover.

These Pecan Praline Blondies are a wonderfully EASY and DECADENT recipe! Made in ONE pot (both the frosting and the blondies), they're sweet, crunchy, gooey, chewy and utterly delicious. Have a super sweet day!

xo, Hayley

10 Game Day Recipes

10 Game Day Recipes featuring Krusteaz mixes! You won't want to miss this list which offers sweet and savory options for your favorite sports games!

Hey friends!

Happy Friday!

I am sharing an awesome list of 10 Game Day Recipes on Krusteaz’s blog today and I can’t wait to share it with ya.

Fall is HERE and with the change of the new season comes the return of our favorite sports! Whether you’re rooting for golf, cross-country, water polo, or football, any sports fan is excited for the return of their favorite game.

With the return comes plenty of parties to kick off the new season of your favorite sport. You may be attending a party with close friends or perhaps you’re thinking of hosting one. No matter what you choose, Krusteaz will have you prepared to bring (or serve) the best game-day food!

Some people may think Krusteaz products are only designed for sweet waffles, pancakes or treats. But did you know that you can use Krusteaz cornbread mix to make Old Fashioned Onion Rings, or pancake mix to create Mini Corn Dogs? With a few simple tweaks, you can transform Krusteaz’s mixes to create one-of-a-kind eats and treats for your game-day party!

Hop on over to the Krusteaz blog to check out my awesome list of 10 Game Day Recipes!

Have a sweet day,

xo, Hayley

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