Gingerbread Toffee Lush Dessert

This Gingerbread Toffee Lush Dessert is a no-bake wonder! Layers of crushed Gingerbread Oreos topped with a luscious and light cinnamon vanilla pudding and topped with whipped cream and toffee, it's the perfect seasonal dessert! You guys – this Gingerbread Toffee Lush Dessert was devoured within hours at my house. Hours!

Needless to say, there were no leftovers. And I doubt there will be any at your house, either. It’s that good.

My family isn’t very experimental. They like the same things for dinner every week, and they’ve become so disillusioned to whatever I make anymore that they just ask for chocolate chip or peanut butter cookies. My fancy-dancy macarons and assorted confections are just too much for them.

And hey, that’s okay. Not everyone can eat a French macaron with their pinky up. I get it.

So when I whipped up this lush dessert, I didn’t think it’d become a huge hit. For one, we’re not big ginger eaters in this house. For two, I really can’t stand too much ginger anything – I find it to be too cloying and overpowering in most dishes where it’s present. So with this in mind, but making it anyway for you lovely gingerbread-loving readers, I didn’t think it’d be a roaring success.

But damn, I was wrong. Oh so wrong.

It’s the same concept as my other lush desserts – you may have seen the Chocolate Mint, Cake Batter, and S’mores lush desserts this past spring and summer. You start with Oreos – in this case, I’m using the seasonal Gingerbread Golden Oreos – and crush ’em up into chunky crumbs. Mix it with a little butter and compact it loosely into a greased 8-or 9-inch pan. Top it with some vanilla pudding that’s been spiced with a little cinnamon and ginger, and top that with Cool Whip and toffee bits.

Hubba, hubba, am I right?!

It’s a delicious, easy dessert that doesn’t require the oven and that tastes amazing in any season. What more could you ask for?!

So go make it… and invite my family over :)

This Gingerbread Toffee Lush Dessert is a no-bake wonder! Layers of crushed Gingerbread Oreos topped with a luscious and light cinnamon vanilla pudding and topped with whipped cream and toffee, it's the perfect seasonal dessert!

5.0 from 3 reviews
Gingerbread Toffee Lush Dessert
Author: 
Recipe type: No Bake Desserts
Prep time: 
Total time: 
Serves: 9
 
This Gingerbread Lush Dessert is a real crowd-pleaser! Made with a few simple ingredients, it's a great no-bake dessert to have in your arsenal.
Ingredients
  • 1 pkg Gingerbread Golden Oreos (if you cannot find the seasonal gingerbread flavored Oreos - I found mine at Target -substitute regular golden Oreos)
  • 4 Tbsp butter, melted
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1 cup milk
  • 4 cups (2 8-oz pkgs) Cool Whip, thawed
  • About ⅔ cup milk chocolate toffee bits
Instructions
  1. Lightly grease an 8 or 9-inch pan with cooking spray. Set aside.
  2. Place the Oreos in a large gallon-sized Ziploc bag. Roll a rolling pin over them or crush them with a meat mallet until they resemble coarse chunky crumbs. Pour into a bowl with the melted butter and stir to combine. Very loosely compact it into the prepared pan in a single layer.
  3. Meanwhile, in another large bowl, whisk together the pudding mix, cinnamon, ground ginger and milk together for 2 minutes, letting stand for 5 minutes until thick. Fold in 2 cups (1 pkg) of the Cool Whip and spread over the crushed Oreo crust. Top with the remaining 2 cups Cool Whip and the toffee bits.
  4. Refrigerate for at least 4-6 hours or overnight if possible. Serve up!

This Gingerbread Toffee Lush Dessert is a no-bake wonder! Layers of crushed Gingerbread Oreos topped with a luscious and light cinnamon vanilla pudding and topped with whipped cream and toffee, it's the perfect seasonal dessert! Cool, perfectly spiced and totally nice, this Gingerbread Lush Dessert is our new favorite seasonal dessert!

Have a super sweet day!

xo, Hayley

No-Bake Peppermint Mocha Brownies

These No-Bake Peppermint Mocha Brownies are ultra fudgy, super chewy and loaded with rich chocolate, espresso and peppermint flavors. They're EASY, taste delicious, and save you oven space!I am the worst driver in all the land.

Not like the worst at driving, but the worst at driving patiently.

I am the most impatient driver in all the land is more accurate.

And patience? I have none.

Like, whenever I see someone texting and driving, I freak out. I want to scare them so bad to make them not text and drive anymore, so I’m thinking of making a gigantic dummy filled with newspaper or bubble wrap and throwing it in front of their car when they least expect it. That should give ’em a good scare, right?

And when I know they’re texting in front of me, I become a living, breathing devil woman. If the light turns green and there’s any pause no matter how small, I’ll honk at them. If I can tell they’re texting while driving because they break every 15 seconds, I’ll honk at them and flip them off. And bear in mind that none of this is done quietly, as I am usually screaming obscenities and wishing ill on them while driving too.

On a quick two mile jaunt to the store, at least five drivers are called idiots – or worse – by my mouth. I am the road rage driver, and I fully admit to it.

But my least favorite offense while driving? People not pulling up to the line, to the next car, whatever. When there’s a car’s-length space in between cars, it drives me bananas. BANANAS, PEOPLE. I’ll scream and beat my steering wheel and if possible, I’ll swoop in front of them. I want them to get mad – at themselves – for leaving such a huge space that someone swooped in front of them. I want to be that asshole. Because if it teaches someone a lesson on how to not be a crappy driver, then I am willing to be honked at and considered a jerk.

So the moral of the story is, I like driving alone because my road rage is intolerable to other people, and it worries my mom that I honk my horn so much. She thinks I’m going to piss off the wrong person and they’ll pull a gun on me and shoot me through my drivers window, but I say, bring it on, homeboy. Believe me, my road rage is much scarier than any weapon.

Oh, and it should go without saying that while my road rage may be stark-raving mad, it doesn’t mean I’m an unsafe driver. I keep my eyes on the road at all times, am hyper-aware of my surroundings, and never text and drive. I’m just vocal. And if you leave a gigantic, inconvenient-to-everyone-else-sized gap in between your car and the next, chances are I’m going to swoop in to prove you a point. So don’t shoot me :)

Anyway, let’s talk about these No-Bake Peppermint Mocha Brownies. They’re my new favorite treat for the holiday season! Chewy, ultra fudgy and topped with a smooth-as-silk chocolate ganache, they’re the perfect accompaniment to your holiday baking tray or cookie exchange party. I couldn’t get over how fudgy they are!

Best of all, they’re no-bake, which means you can save your oven space for something else. I know how precious oven space is around this time of year 😉

They’ll make you go mad – in a good way!

These No-Bake Peppermint Mocha Brownies are ultra fudgy, super chewy and loaded with rich chocolate, espresso and peppermint flavors. They're EASY, taste delicious, and save you oven space!*adapted from 100 Best Cookies magazine 2012

5.0 from 1 reviews
No-Bake Peppermint Mocha Brownies
Author: 
Recipe type: Bars
Prep time: 
Total time: 
Serves: 16
 
These ultra fudgy, super chewy Peppermint Mocha Brownies are perfect for your holiday cookie tray! Sweet and rich, they're also no-bake, saving your oven for something else!
Ingredients
  • ½ cup evaporated milk
  • 1 Tbsp espresso or instant coffee crystals
  • 2 cups semi-sweet chocolate chips, divided
  • 1 cup marshmallow creme
  • 1 (15.25 oz) pkg Oreo cookies, finely crushed into crumbs
  • 1 cup powdered sugar
  • ½ cup heavy whipping cream
  • About 1 cup crushed candy cane pieces
Instructions
  1. Line an 8 or 9-inch pan with foil, extending the sides of the foil over the edges of the pan. Grease the foil lightly with cooking spray and set aside.
  2. In a small saucepan, heat the evaporated milk and espresso over medium-low heat, or until coffee is dissolved. Stir in ONE (1) cup of the semi-sweet chocolate chips and the marshmallow creme. Cook and stir until melted and smooth; remove from heat and pour into a large bowl. Add the cookie crumbs and powdered sugar and stir until combined.
  3. Press into the prepared pan in an even layer, spreading to edges of pan. Set aside.
  4. In a large, microwaveable bowl, combine the remaining semi-sweet chocolate chips and heavy cream and microwave for about 1 minute, stirring until chips are melted. Pour ganache over the bars and spread in an even layer. Top with crushed candy canes and refrigerate for about 1-2 hours or until set. Cut into bars and serve. Store in the fridge up to one week, covered.

These No-Bake Peppermint Mocha Brownies are ultra fudgy, super chewy and loaded with rich chocolate, espresso and peppermint flavors. They're EASY, taste delicious, and save you oven space!Thick, chewy, super fudgy and irresistible, these No Bake Peppermint Mocha Brownies are to-die for! I think you’ll agree, too!

These No-Bake Peppermint Mocha Brownies are ultra fudgy, super chewy and loaded with rich chocolate, espresso and peppermint flavors. They're EASY, taste delicious, and save you oven space!Have a super sweet day!

xo, Hayley

The Best No-Chilling-Required Cut-Out Sugar Cookies

These truly are the BEST Cut-Out Sugar Cookies EVER! Super easy, really quick, no-chilling required and makes a nicely-sized batch. Perfect for decorating and giving as gifts! I hope you all had an awesome Thanksgiving with plenty of food!

I sure did, and we had great leftover turkey sandwiches for like, the entire weekend. It was perfection.

But now that Thanksgiving is over, all I’ve got on the brain is Christmas, Christmas, Christmas! I’ve already wrapped all my gifts (I know!), have hung up all the ornaments and decked all the halls, and I’m brainstorming what kinds of cookies I want to include in this year’s cookie tins for friends and family. And methinks these Best-Ever Cut-out Sugar Cookies are one of the top contenders!

If you should know one thing about me, it’s that I’m super impatient. I know, but patience is definitely not my virtue. I loathe waiting – it’s literally the worst part of life. That, and being broke. And the flu. And health insurance. But you know.

So when it comes to making sugar cookies from scratch, I always hated the recipes that required chilling the dough. Who has time for that?! And honestly, I *do* have some recipes on this site that do require mandatory dough chilling in order to make the cookies awesome, but sugar cookies shouldn’t be one you must chill. Sugar cookies should be no-chill, easy breezy, wham bam done. And these cookies are!

They only have five easy ingredients you probably have in your pantry – six if you count my special ingredient. I’ll tell ya all about it in a second. These cookies are such a cinch to whip up and taste amazing – they’re the perfect canvas for any icing and decorating, which was always my favorite part as a kid.

SO, secret ingredient time. Of course you know sugar cookies are made with vanilla extract, but what I add to mine to give it that extra edge and deliciousness is a Butter-Vanilla Extract which you can find at most craft stores like Michael’s, Hobby Lobby, or online. It adds a richness and an amazing depth of flavor to these buttery, soft and tender cookies that straight up vanilla can’t provide (though vanilla is still in the recipe). If you can’t find the extract or would prefer a different flavor, might I suggest zesting a lemon or orange into the cookie dough for a citrus twist, or adding a hint of cocoa powder for something more sinful.

Either way you cut it out, you ought to make these cookies. They’re just dying to be a part of your Christmas cookie tray!

These truly are the BEST Cut-Out Sugar Cookies EVER! Super easy, really quick, no-chilling required and makes a nicely-sized batch. Perfect for decorating and giving as gifts!

5.0 from 1 reviews
The Best No-Chilling-Required Cut-Out Sugar Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 18-24
 
These Cut-Out Sugar Cookies truly are the BEST! No chilling required makes them a breeze to make, too.
Ingredients
  • 1 cup (2 sticks) butter, at room temperature
  • ½ cup white sugar
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1 tsp butter-vanilla extract (or plain butter extract), optional but recommended
  • 2 & ½ cups all-purpose flour
Instructions
  1. Preheat oven to 300 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until fluffy, about 2 minutes. Beat in the egg yolks, one at a time, and the extracts until blended. Lastly, add in the flour until a soft dough comes together.
  3. Lightly flour a work surface and roll out the dough until it's about ¼" thick or so, or to desired thickness. Cut using floured cutters and place on the baking sheets. Bake, rotating pans halfway through baking time, for approx. 15-17 minutes, or until cookies are light golden brown. Cool completely, then ice and/or decorate as you desire.

These truly are the BEST Cut-Out Sugar Cookies EVER! Super easy, really quick, no-chilling required and makes a nicely-sized batch. Perfect for decorating and giving as gifts! Easy, fast and totally delicious, these sugar cookies will soon become a favorite in your house like they are in mine!

Have a super sweet day!

xo, Hayley

Classic, All Butter Peanut Butter Blossoms

These classic, all-butter Peanut Butter Blossoms are the PERFECT cookie! Soft, chewy, thick and buttery and filled with a delectable chocolate center. This dough is so foolproof and doesn't require chilling!Everyone and their mother knows about these cookies.

The ever classic peanut butter blossom.

And I’m here with a wonderful rendition of this family favorite!

You see, on my quest to create the perfect – or perfect in my eyes – peanut butter blossom, I realized most recipes had shortening in them. I happen to dislike shortening for the texture it gives baked goods, so I decided I needed to create a cookie that was entirely butter-based that would taste delicious, produce a soft, chewy, rotund cookie, and would be peanut buttery enough to stand up to that chocolate kiss candy.

You guys, this is that recipe!

It’s totally foolproof, it’s made in one bowl, and it doesn’t require chilling. It’s totally the easiest cookie recipe ever. It’s like your chill grandpa who doesn’t care about anything anymore and wears argyle to every family function. No-chill but chill cookies. Er, something like that.

And you wanna know a little something? I realized after I had half the dough in the bowl that I didn’t have any smooth & creamy peanut butter, only chunky. And this works beautifully with chunky peanut butter as it does with creamy. The chunky peanut butter adds great texture to the cookies, but if you prefer something smoother, stick with creamy. Just know you have options!

And when it comes to the kiss candy in the middle, you have my permission to think outside the cookie jar. Substitute caramel-filled kisses for the solid milk chocolate, or try the Hugs (the swirled kind) for a festive touch.

See? I told you. Chillest cookies ever. They’re just begging to be eaten.

Now make ’em and send me some!

These classic, all-butter Peanut Butter Blossoms are the PERFECT cookie! Soft, chewy, thick and buttery and filled with a delectable chocolate center. This dough is so foolproof and doesn't require chilling!

4.7 from 3 reviews
Classic, All Butter Peanut Butter Blossoms
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These All-Butter Peanut Butter Blossoms are perfection! Soft, chewy and studded with a solid milk chocolate candy for that classic cookie everyone loves.
Ingredients
  • ½ cup (1 stick) butter, at room temperature
  • ¾ cup white sugar, divided
  • ½ cup brown sugar
  • ½ cup peanut butter (smooth or chunky)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 2 cups all-purpose flour
  • About 24 Hershey's Kisses, any flavor (milk chocolate was used here)
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist them lightly with cooking spray. Set aside.
  2. In the bowl of a stand mixer, cream together the butter, ½ cup of the white sugar and the brown sugar until light and fluffy, about 2 minutes. Beat in the peanut butter, egg and vanilla to combine. Lastly, beat in the baking soda and flour until a soft dough forms.
  3. Roll rounded Tablespoonfuls of dough into the remaining white sugar and place 1" apart on the prepared baking sheets. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Allow to cool on the baking sheets for about 5 minutes before adorning the center of each cookie with a kiss candy. Cool the cookies completely before serving.

These classic, all-butter Peanut Butter Blossoms are the PERFECT cookie! Soft, chewy, thick and buttery and filled with a delectable chocolate center. This dough is so foolproof and doesn't require chilling!These are a classic for a reason! Thick, chewy, soft and buttery with crisp edges and that delightful chocolate center. Enjoy these warm or room temperature – they’d also be great to ship off to loved ones in far away lands. :)

These classic, all-butter Peanut Butter Blossoms are the PERFECT cookie! Soft, chewy, thick and buttery and filled with a delectable chocolate center. This dough is so foolproof and doesn't require chilling! Have a super sweet day!

xo, Hayley

12 Praise-worthy Thanksgiving Desserts

THANKSGIVING DESSERTSHey friends!

Can you believe Thanksgiving is this week?! Crazy talk, right?! It feels like last month we were celebrating Thanksgiving and now it’s here again. Time sure does fly when you get older, methinks.

Since you guys are probably planning your menu for the big turkey dinner this week, I figured I’d start you off on the right foot with some delicious Thanksgiving desserts that are totally swoon-worthy. These are easy to prepare – in fact, all of them can be prepared the day or two before which makes the kitchen work a breeze – and they taste amazing. In fact, I’m making three(!!) of them for my own Thanksgiving celebrations.

Here’s hoping you find something you love on this list for a truly unforgettable Thanksgiving dessert. Enjoy, and enjoy your special turkey dinner with your family and friends!

PECAN PIE BROWNIE BOMBS

Pecan Pie Brownie Bombs

Deep Dish Apple Pie

Deep Dish Salted Caramel Apple Pie

Maple Caramel Bacon Crack

Maple Caramel Bacon Crack

Salted Caramel Butter Bars

Salted Caramel Butter Bars

Salted Caramel Pecan Pie Bars

Salted Caramel Pecan Pie Bars 
*don’t want salted caramel? Simply leave it out for delectable, simple pecan pie bars!

Chewy Pumpkin Chip Cookies

Chewy Pumpkin Chip Cookies

This Apple Butter Pie is a delicious fall-inspired treat that's perfectly spiced and bursting with apple flavor! A great, easy alternative to pumpkin pie too!

Apple Butter Pie

These Mini Chocolate Chip Pecan Pies are gooey, chewy treasures that are perfect for any dessert tray. Easy, foolproof and delicious!

Mini Chocolate Chip Pecan Pies

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 Gooey Bars are FANTASTIC! So amazingly easy to prepare and taste like fall!

Pumpkin Gooey Bars

This Sugar Cream Pie tastes like creme brulee in pie form! Buttery, creamy, sugary custard fills a flaky pie crust that's topped with sweet cinnamon sugar. Amazingly heavenly and so easy!

Sugar Cream Pie

These Dulce de Leche Cheesecake Bars are a sweet and salty lover's dream come true! You'll love this easy, foolproof cheesecake recipe!

Dulce de Leche Cheesecake Bars

Have a super sweet day!

xo, Hayley

Pumpkin White Chocolate Pecan Cookies

These Pumpkin White Chocolate Pecan Cookies will be a wonderful, easy addition to your cookie jar! Made simple with a mix, they come together in minutes and stay supremely soft for days.I know I’m suggesting that all of my recipes would be the best Thanksgiving treat ever, but these really would be the best Thanksgiving treat ever.

For one, they have pumpkin and pecans, which instantly make them quintessential Thanksgiving dessert food. Hello, pumpkin pie replacement and sweet potato casserole with pecans! And I added some white chocolate chips for a little texture and added sweetness, because pumpkin and white chocolate are actually a match made in heaven, if you didn’t already know.

The things you learn on food blogs, right?

These Pumpkin White Chocolate Pecan Cookies will be a wonderful, easy addition to your cookie jar! Made simple with a mix, they come together in minutes and stay supremely soft for days.Also, these are made with a mix – Krusteaz’s Pumpkin Spice Cookie Mix, to be precise, which makes them a cinch to make. Seriously, throw the mix together with some butter and egg, stir in the white chips, and voila – your dough is done. Simple as that, my friends. Once the cookies are done baking, you easily create the pumpkin glaze that tops each and every cookie with its sinful deliciousness. After glazing each cookie, sprinkle on some chopped pecans for a finishing touch.

These cookies can be made days in advance since they stay so supremely soft over the course of a couple days, so no need to break in the oven during the big meal for a tray of cookies. Or if everyone’s saved room for pie, make them as small gifts for your Thanksgiving guests to take home as a little apres-meal treat. You’ll be the host(ess) with the most(ess)!

These Pumpkin White Chocolate Pecan Cookies will be a wonderful, easy addition to your cookie jar! Made simple with a mix, they come together in minutes and stay supremely soft for days.Best of all, as part of Krusteaz’s Bakers Dozen program, I’ve made these for the Krusteaz website… so be sure to grab the recipe HERE!

Enjoy making the cookies! Remember, GRAB THE RECIPE NOW!

Have a sweet day!

xo, Hayley

Butterscotch Pie

This Butterscotch Pie is perfect for any occasion! Made in minutes, super easy and tastes like rich and buttery butterscotch, it's the ideal dessert!So if you can believe it, I’m all done with my Christmas shopping.

This happens every year. I get so excited about Christmas coming up that I freak out and snap and buy ALL THE THINGS for Christmas.

Aaaaaand now I’m done shopping. Like, totally forreals done.

But you know what will inevitably happen? I’ll forget all the stuff I bought, even after writing it down, and will continue to buy more things for my family and friends until Christmas Eve. It happens every year and it’s like a disease I can’t heal from. MUST BUY ALL THE THINGS.

Is anyone else like me and has all their shopping done?

And meanwhile I’m over here begging my family to let me decorate for Christmas, but they’re all, “it’s too early.. wait until after Thanksgiving” and I’m all “you’re crushing my dreams and will to live!” It’s like they just don’t comprehend the fact that Christmas is coming and I have to decorate my entire house like a freakin’ winter wonderland.

Yes, I have mental issues. You don’t need to tell me.

First, I suppose, we should acknowledge Thanksgiving and for that I’ve decided I’m making this Butterscotch Pie. It’s perfect for the upcoming holiday because it’s no-bake (yay for oven space!), it can be prepared a day in advance, and it’s so light and luscious and bursting with that rich, sweet butterscotch flavor.

Be warned, however, that this is only for serious butterscotch lovers! It’s made with a butterscotch base, topped with whipped cream, and is loaded with butterscotch sauce and chips surrounding the top of the pie for the ultimate butterscotch experience. Butterscotch, butterscotch, butterscotch… say that five times fast :)

Now make this pie! And convince my family to let me decorate, please?

This Butterscotch Pie is perfect for any occasion! Made in minutes, super easy and tastes like rich and buttery butterscotch, it's the ideal dessert!

5.0 from 1 reviews
Butterscotch Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This Butterscotch Pie is perfect for any holiday meal! Buttery, rich and loaded with butterscotch flavor, it's a great no-bake option for hectic days.
Ingredients
  • 1 graham cracker pie crust
  • 2 boxes butterscotch instant pudding mix
  • 2 cups milk
  • 1 (8 oz) tub Cool Whip, thawed
  • ¼ cup butterscotch sundae sauce
  • ½ cup butterscotch chips
Instructions
  1. In a large bowl, whisk together the two boxes of butterscotch pudding mix and the 2 cups of milk until blended. Let stand for five minutes, then add HALF of the Cool Whip and fold into the pudding mixture until combined. Pour into the prepared pie crust.
  2. Gently spread the remaining Cool Whip over the top of the pie and garnish the trim with the butterscotch chips. Refrigerate for at least 1 hour before serving.
  3. Just before serving, drizzle with butterscotch sundae sauce. Store leftovers in the fridge.

This Butterscotch Pie is perfect for any occasion! Made in minutes, super easy and tastes like rich and buttery butterscotch, it's the ideal dessert!Easy, made in minutes and totally scrumptious, this Butterscotch Pie will steal the show at Thanksgiving, I guarantee it!

Have a super sweet day!

xo, Hayley

Caramel Apple Spice Cake

This Caramel Apple Spice Cake is sure to please everyone! You won't believe that this cake takes only THREE simple ingredients to make!Pretty pleeeeease tell me it isn’t too late for caramel apples, because if it were up to me, caramel apples would be seasonless.

CARAMEL APPLES FOR LIFE.

But seriously, fall’s coming to a close is sad for many reasons. The pretty red leaves will soon be non-existent (and by non-existent, I mean they’ll be all attached to my car like some kind of leaf plague) and in places where it snows, there’ll be white powder all up in everyone’s business.

Oh, and because caramel apples will soon be out of style. HOW and WHY, I’m not sure – again, caramel apples. Why is there an expiration date for this magical concoction?

However, I do like winter, and everytime I say this someone from Illinois or Missouri groans and secretly shoots daggers my way because California winters are extremely mild in temperature and we don’t have to shovel snow ten times a day.

But to that I say, come to California? It’s warm and we have caramel apples forever.

ANYWAY. This cake is in partnership with Lucky Leaf, who I’m proud to be working with for the year. If you don’t know, Lucky Leaf has an amazing line of fruit toppings and pie fillings with amazing flavors like Strawberry Rhubarb, Blueberry, and Caramel Apple. When I spotted the Caramel Apple, I knew I had to make a cake with it… and thus this cake was born!

Very similar to my Peach Snack Cake, this cake uses only a can of pie filling and three eggs to make it. Yep, you read that right: only a can of pie filling and three eggs. Total. That’s it. You with me still?

You beat it together until it’s nice and combined and then spread it in a 13×9″ pan, bake it until it’s purty, and then top it with a generous dollop (or swirl) of whipped cream and caramel sauce… you know, to drive the point home. You could also get super apple on it and serve it with some more apple pie filling on the side – delicious!

But whatever you do, make it! Because this cake is super cozy and will be perfect for the upcoming holiday season. It easily feeds a crowd and it’s a cinch to make. Hello, Thanksgiving dessert alert!

This Caramel Apple Spice Cake is sure to please everyone! You won't believe that this cake takes only THREE simple ingredients to make!

5.0 from 2 reviews
Caramel Apple Spice Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-24
 
This Caramel Apple Spice Cake is a cinch to make and feeds a crowd. You don't wanna miss this easy cake recipe!
Ingredients
  • 1 box spice cake mix
  • 1 can Lucky Leaf Premium Caramel Apple Fruit Topping
  • 3 eggs
  • 1 tsp cinnamon
  • Fresh whipped cream
  • Caramel sauce, for drizzling
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
  2. In a large bowl, beat together the cake mix, fruit topping, eggs and cinnamon until blended, about 2 minutes. Batter will be thick. Spread into the prepared pan in an even layer.
  3. Bake for approx. 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cake completely. Serve with whipped cream and caramel drizzle if you'd like!

This Caramel Apple Spice Cake is sure to please everyone! You won't believe that this cake takes only THREE simple ingredients to make!Bursting with tender apples, a sweet cinnamon-y caramel flavor and topped with a mountain of fresh whipped cream, this cake is the perfect ending to any meal!

For more recipes, tips & tricks and ideas for deliciousness, be sure to visit the Lucky Leaf website. You can also connect with them on Facebook, Twitter & Pinterest!

Have a super sweet day!

xo, Hayley

Mini Chocolate Chip Pecan Pies

These Mini Chocolate Chip Pecan Pies are gooey, chewy treasures that are perfect for any dessert tray. Easy, foolproof and delicious!If you’re looking for a delicious Thanksgiving end-cap, this is your dessert!

Buttery, flaky crust. Gooey pecan pie filling studded with crunchy pecans and a special ingredient: chocolate chips! These bad boys are AWESOME.

But don’t overfill them like I did the first time. Major fail, people. Learn from my mistakes: chiseling caked-on pecan pie filling from a muffin tin is not my favorite pasttime, believe it or not. I mean, I can think of a couple other things I’d rather be doing.

Before these, I hadn’t made pecan pie before except for these bars. I was worried about the corn syrupy/sugar mixture and it not setting up properly in a giant pie. That, and other irrational pie-making fears. Mini pies help quell those fears because they’re perfectly poppable and not as dramatic as a large pie.

Or maybe I’m overthinking this a bit too much. Dramatic pies? What am I even talking about anymore?

But wait – before you leave and chalk it up to my insanity, stay for the pie recipe. I promise you, it’s worth it!

These Mini Chocolate Chip Pecan Pies are gooey, chewy treasures that are perfect for any dessert tray. Easy, foolproof and delicious!These little beauties couldn’t be easier to whip up, have a gooey interior that’s so quintessential for a pecan pie recipe, and would make any holiday dessert spread look fantastic and fun. If you want an extra chocolate dosage, drizzle some melted chocolate chips over the top for a finishing touch. Voila! Easy, delicious, and non-dramatic.

These Mini Chocolate Chip Pecan Pies are gooey, chewy treasures that are perfect for any dessert tray. Easy, foolproof and delicious!

Mini Chocolate Chip Pecan Pies
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
 
These mini Chocolate Chip Pecan Pies are fabulous and will make any holiday dessert spread look fantastic and fun.
Ingredients
  • 1 pkg refrigerated pie crusts, at room temperature
  • ½ cup dark corn syrup
  • ½ cup sugar
  • 1 egg
  • 1 Tbsp butter, melted
  • 1 tsp vanilla extract
  • ¾ cup chopped pecans
  • ½ cup chocolate chips
  • 12-14 pecan halves, optional, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Spray a 12-cavity muffin tin with cooking spray liberally. Set aside.
  2. Unroll the refrigerated pie crusts and, using a 3" cookie cutter, cut circles from the dough. Gently stretch the dough a little, then push down and up the sides in each muffin cup. Repeat with remaining muffin cups.
  3. Meanwhile, in a large bowl, whisk together the corn syrup, sugar, egg, butter and vanilla until combined. Stir in the chopped pecans and chocolate chips until combined.
  4. Portion Tablespoons of the filling among each pie crust, careful not to over-fill. You may have extra filling, so make more pies with another pie tin. Top each filled cup with a pecan half.
  5. Bake for approx. 25-30 minutes or until pies are bubbly and crust is golden brown. Cool for about 5 minutes in the pan, then gently remove with a knife or spoon and place on a wire rack to cool completely.

These Mini Chocolate Chip Pecan Pies are gooey, chewy treasures that are perfect for any dessert tray. Easy, foolproof and delicious!Gooey, chewy, crisp and chocolaty, these Mini Chocolate Chip Pecan Pies are one for the books! Who knew chocolate chips could perk up a classic Thanksgiving pie so awesomely!?

Have a sweet day!

xo, Hayley

Pumpkin Marshmallow Donut Holes

These Pumpkin Marshmallow Donut Holes are so fun! Moist, tender donut holes are filled with sweet marshmallow creme and topped with ribbons of white chocolate. The best seasonal treat guaranteed!Fall is here and I couldn’t be more excited.

The leaves are changing, the weather’s cooling down (finally), and all those comforting fall foods are back in season. (Can you say butternut squash and pumpkin? Yum!).

But let’s face it: pumpkin is the star when it comes to fall food. Who doesn’t like pumpkin? I’d like to meet them and question them intensively.

And pumpkin is the star of today’s post. Well, one of the stars. Marshmallow is the real winner here, and it’s found in every single bite of these adorable, poppable donut holes.

You see, one of my favorite Thanksgiving dishes has to be sweet potatoes whipped with crispy, toasted marshmallows on top. Is there anything better?! Well, maybe pumpkin pie with marshmallow whipped cream – a new tradition I brought forth last year and one I’ll continue this year. It’s a great way to update a classic with a fun, sweet twist, which is exactly what I’m doing today.

These donut holes are soft, moist and bursting with sweet pumpkin flavor and are filled with a luscious marshmallow crème filling. I then went the extra mile and drizzled them with white chocolate, but you could easily glaze these bad boys or dip the tops in chocolate for a different take on this new family favorite. Or, if you’re feeling really feisty, combine a summertime favorite with this fall classic: turn it into s’mores donuts by adding chocolate chips to the batter and topping it with crushed graham crackers and JET-PUFFED Marshmallow Bits for added crunch and more marshmallow-y goodness. It’s so easy to transform these little nuggets into something extra special!

Don’t have a mini donut hole pan? Easily transform these into regular donuts by baking them for 7-9 minutes and topping them with chopped up seasonal JET-PUFFED Pumpkin Spice Marshmallows, or try topping them with Mallow Bits for extra texture.

Now are you ready to take a bite out of fall!?

These Pumpkin Marshmallow Donut Holes are so fun! Moist, tender donut holes are filled with sweet marshmallow creme and topped with ribbons of white chocolate. The best seasonal treat guaranteed!*adapted slightly from my Maple Pumpkin Donut Holes recipe

5.0 from 1 reviews
Pumpkin Marshmallow Donut Holes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Pumpkin Marshmallow Donut Holes are such a delight! Gooey marshmallow filling sinks into each crevice of these poppable, soft and tender donut holes!
Ingredients
  • 2 cups all-purpose flour
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 tsp baking powder
  • Pinch salt
  • 1 tsp pumpkin pie spice
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup milk or buttermilk
  • 2 eggs, beaten
  • 3 Tbsp oil
  • 1 tsp vanilla
  • ¼ cup melted butter
  • ½ of a 7 oz container JET-PUFFED Marshmallow Creme
  • ½ cup white chocolate chips, melted
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease a 24-cavity mini donut hole or mini muffin pan with cooking spray. Set aside.
  2. In a large bowl, whisk together the sugar, brown sugar, pumpkin, milk, eggs, oil and vanilla until combined. Stir in the flour, baking powder and pumpkin pie spice until a soft, wet batter forms. Batter will be lumpy; this is normal. Do not over-mix the batter.
  3. Portion heaping Tablespoonfuls of batter into the prepared pan. Bake for approx. 8-10 minutes or until the tops spring back lightly when touched. Cool completely.
  4. Using a piping bag attached with a long bismark tip (or any open-circle baking tip), pipe the marshmallow crème into the center of the donut hole, gently squeezing the piping bag as you slowly pull the tip out. Repeat with remaining donut holes.
  5. Lastly, drizzle each donut hole with a small coating of melted white chocolate. Allow chocolate to set briefly before serving.

These Pumpkin Marshmallow Donut Holes are so fun! Moist, tender donut holes are filled with sweet marshmallow creme and topped with ribbons of white chocolate. The best seasonal treat guaranteed!Soft, tender, and bursting with marshmallow creme, these donut holes would be great on Thanksgiving morning! Just sayin’. :)

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am working with Kraft JET-PUFFED Marshmallows for this post as part of their blogger program. I was compensated for this post, but all opinions, as always, are my own. 

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