Cadbury Creme Egg Brownie Bites

Thick and chewy brownie bites filled with Cadbury Creme Eggs and topped with a luscious, sweet & fluffy vanilla buttercream. The perfect sweet treat for Easter!I’m not sure how I feel about the kids of today.

The kids of today have the moms of my generation, and the moms of my generation are whack as hell. Let me explain.

There’s so much emphasis on pleasing your kid these days and making sure that every little crumb in their life is perfectly placed. Nothing’s out of sort, nothing’s out of place. Everyone’s a winner. And the holidays? Chiiiiilllld, it’s out of control.

Parents nowadays come up with such elaborate schemes for those creepy-ass elves around Christmastime, making purposeful messes(!!) and going through all sorts of lengths for a stuffed elf. Why did I not think of a stuffed elf? I could be a millionaire now.

And St. Patrick’s Day? I cannot tell you how many leprechaun traps I spotted on Instagram. Some moms lamented the fact that they’re “bad moms” because they didn’t create a freakin’ obstacle course for an invisible, nonexistent creature. And to that I say, eff. that. crap.

We need to stop forking over $20 bills for lost teeth. We need to stop constantly comparing ourselves to our kid’s friend’s mom who makes fun-shaped sandwiches every day, shuttles the kid to every practice on time, manages to look like she walked from an Anthropologie catalog and always looks fresh-faced with a green juice in hand and a ton of Pinterest-worthy schemes for the Elf at the ready. Because honestly? That mom doesn’t sleep, is frazzled, just put the milk in the cupboard and the cereal in the fridge, and is probably thinking crack doesn’t sound half bad. Or, if you live near I do, she has a nanny who does all the dirty work. And we need to stop perusing Pinterest and thinking we’re lame or stupid or incompetent or lacking if we don’t automatically see a green beach pail and think it’d be a great bird feeder or whatever.

It’s totally cool to make holidays fun for kids, though we did… none of this stuff growing up. We didn’t have an elf. We didn’t have a leprechaun trap. And we certainly didn’t get $20 for a tooth – that was grocery money, y’all. We got a couple quarters if we were lucky, and that was damn lucky. But we did set cookies out for Santa, we did help decorate the house, decorate cookies or make crafts to hang. We did have imaginations and we did fun, creative things with our parents and grandparents. And it was good. I didn’t feel slighted when my parents handed me less than a Jackson for a chore. And I guarantee you my mom didn’t feel like an incompetent oaf when she didn’t coat the house in glitter in the name of a mythical elf.

I’m toooootally not saying you shouldn’t throw confetti everywhere and claim that a leprechaun did it and evaded your elaborate obstacle course. You should – if you want to. But if you don’t feel like paying $40 at Party City for plastic whistles and stale candy all for this creature, you certainly shouldn’t. There’s another mom out there who is doing it, and there’s a very good — not certain, but very good — chance she’s doing it to compensate for something else. Maybe for spending more money shopping at Anthropologie than actually talking to her kids, or maybe because she is insecure about being compared to other moms.

But I guarantee you ladies that your 8-year olds aren’t going to school and saying, “God, why is my mom such a freakin’ ne’er-do-well? I asked for coarse glitter at the store and she gets fine glitter. And last night, she forced me to bathe. I hate her!’ More like, they aren’t even talking about you, or they are probably defending you. ‘Oh yeah? Well my mom makes better spaghetti. Yes huh!!” Kids don’t do much with putting down their parents, unless you’re a total loser, then I can’t help you and you should probably stop being an a-hole to your kid.

So this Easter, when your kid’s friend’s pretentious mom with the $500 highlights claims over green juice at Whole Foods that she’s going to fill organic plastic Easter eggs with $50 bills for her kids Tippy and Chip, you can just roll your eyes and say you’ll be giving your kiddos dollar-store jelly beans and actually spending time with them, which is really all they could ever want. And then make your friend pay for your green juice, because juices at Whole Foods are pricey as hell and she definitely has money to waste.

ANYWAY. Enough ranting, right? I’m not even a mother. Talk about highly unqualified.

So these brownie bites — Cadbury Creme Egg Brownie Bites, to be precise. And they’re a doozy. Full of Cadbury Creme Egg goodness in every bite, thanks to the sweet stuff nestled deep in the middle of the chewy, fudgy brownie. The frosting is a thick, sky-high bite of vanilla buttercream — sweet, easy, and delicious, and swirled with white and yellow goodness to mimic the interior of that famed Easter candy.

Thick and chewy brownie bites filled with Cadbury Creme Eggs and topped with a luscious, sweet & fluffy vanilla buttercream. The perfect sweet treat for Easter!These brownie bites are the bomb, and I guarantee your cutie kiddo will agree! You won’t even need to slip ‘em a fiddy to agree.

Thick and chewy brownie bites filled with Cadbury Creme Eggs and topped with a luscious, sweet & fluffy vanilla buttercream. The perfect sweet treat for Easter!*inspired by Jenn’s recipe at Deliciously Sprinkled

5.0 from 4 reviews
Cadbury Creme Egg Brownie Bites
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 24
These adorable brownie bites are filled with luscious Cadbury Creme Eggs and topped with a thick, sky-high vanilla buttercream for a wonderfully sweet Easter treat!
  • 1 box chocolate cake mix
  • 1 egg
  • ½ cup oil
  • 24 Cadbury Creme Mini Eggs, unwrapped
  • ¾ cup butter, softened to room temperature
  • 1 Tbsp vanilla extract
  • About ¼ cup milk or heavy cream
  • 2-3 cups powdered sugar
  • Yellow food coloring
  • Easter-themed sprinkles, optional but recommended
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray and set aside. In a large bowl, combine the cake mix, egg and oil until a soft dough has formed.
  2. Spoon rounded Tablespoonfuls of dough into each greased muffin cup; gently press down with your fingers. Bake for approx. 10-14 minutes or until the tops appear set and the edges are light golden brown. Allow the cups to cool in the pan for about 5 minutes. Then using the handle of a wooden spoon, make an indentation in the center of the brownie cup. Place a Cadbury Creme Mini Egg inside. Allow the brownie cups to cool before gently popping them out of the muffin cups. If needed, run the tip of a butter knife around the edges to help ease them out.
  3. Once brownie cups have cooled, make your frosting. In the bowl of a stand mixer, cream together the butter and vanilla on medium speed for about 2 minutes, or until light and fluffy. Add in the powdered sugar, about a cup at a time, until frosting is light and fluffy. If needed, add in the cream/milk to help thin it out if it's too thick. Spoon about half of the mixture into a separate bowl and add the yellow food coloring, tinting to your desired shade.
  4. Spoon the yellow frosting on one side and the white on the opposite side of a large, disposable piping bag attached with a large, open-star tip. Pipe high onto cooled brownie bites. Garnish with sprinkles. Serve immediately, or store leftovers airtight at room temperature for a couple days.

Thick and chewy brownie bites filled with Cadbury Creme Eggs and topped with a luscious, sweet & fluffy vanilla buttercream. The perfect sweet treat for Easter!These are way sweet, but totally awesome. If you don’t like Cadbury Creme Eggs, feel free to substitute with Cadbury Caramel Eggs or Cadbury Chocolate Eggs for a different flavor! :)

Thick and chewy brownie bites filled with Cadbury Creme Eggs and topped with a luscious, sweet & fluffy vanilla buttercream. The perfect sweet treat for Easter!Have a sweet day!!

xo, Hayley


Cadbury Creme Egg Brownie Bombs

These Cadbury Creme Egg Brownie Bombs are the perfect Easter treat! Rich, fudgy brownies are wrapped around miniature Cadbury Creme Eggs, then the whole bomb is coated in white chocolate. So sweet & rich!Do you like Cadbury Creme Eggs?

I have a sweet tooth, but I find them to be a little cloying sometimes. I can do one — maybe two — of the mini ones before calling it a night. Stopping at two candies a night? That’s unheard of around these parts.

But have you ever noticed when you add more sweetness, things somehow become a little less sweet? It’s science, babe, and it’s happening here.

Miss ‘I-Can-Only-Eat-Two-Cadbury-Eggs’ over here can easily polish off a basket full of these Cadbury Creme Egg Brownie Bombs. They’re a spin-off of my very first (and still extremely popular) Chocolate Chip Cookie Dough Brownie Bombs. Except, instead of cookie dough, we’re using Mini Cadbury Creme Eggs for that Easter flair. And in my eyes, the brownie kind of helps cut the sugary fondant center of the infamous eggs, if that makes any sense. Brownies to the rescue!

These Cadbury Creme Egg Brownie Bombs are the perfect Easter treat! Rich, fudgy brownies are wrapped around miniature Cadbury Creme Eggs, then the whole bomb is coated in white chocolate. So sweet & rich!These Cadbury Creme Egg Brownie Bombs have the miniature Cadbury Creme Egg in the middle of all this chaos. The next layer is a fudgy baked brownie. It’s simple: bake your fudge brownies, then press them gently in your hand, then wrap ‘em around the Cadbury egg – kind of like a brownie heating blanket. (Side note: we should market those). Then we coat the whole tamale in white chocolate and sprinkles, because sprinkles are scientifically proven to make life infinitely better.

The result? This madness. I’m not sorry.

These Cadbury Creme Egg Brownie Bombs are the perfect Easter treat! Rich, fudgy brownies are wrapped around miniature Cadbury Creme Eggs, then the whole bomb is coated in white chocolate. So sweet & rich!Anywho. These little brownie bombs are the perfect treat for Easter gift baskets, mini goodies for coworkers or friends, or just because.

I’m leaning on just because.

These Cadbury Creme Egg Brownie Bombs are the perfect Easter treat! Rich, fudgy brownies are wrapped around miniature Cadbury Creme Eggs, then the whole bomb is coated in white chocolate. So sweet & rich!

5.0 from 3 reviews
Cadbury Creme Egg Brownie Bombs
Recipe type: Brownie Bombs
Prep time: 
Total time: 
Serves: 15
Perfect for Easter, these Cadbury Creme Egg Brownie Bombs are made from real Cadbury Creme Eggs wrapped in fudgy brownies, then coated in white chocolate for the tastiest sweet treat.
  • 1 pan (13x9") fudge brownies, baked, cooled, and cut into approx. 1-2" squares (I recommend using Pillsbury's Chocolate Fudge mix)
  • 15 Cadbury Creme Mini Eggs, unwrapped
  • 1 pkg. Vanilla Candiquik
  • Assorted Easter sprinkles
  1. Line a rimmed baking sheet with wax paper or a silicone liner; set aside.
  2. Take a brownie square in your hand and, using the heel of your hand, gently compress the brownie flat. Take a Cadbury Mini Egg and wrap it with the brownie, rolling and pinching the brownie in your hands until it covers the mini egg completely. Mold into an egg-shape if possible. Set on the baking sheet. Repeat with remaining eggs.
  3. Once all the bombs are made, freeze them for about 30 minutes to firm up.
  4. Melt the CandiQuik according to package directions, until smooth. Dip each brownie bomb into the CandiQuik with a fork, coating it completely. Allow excess to drip off and return to the baking sheet. Repeat with remaining brownie bombs.
  5. Once all bombs are coated, spoon the remaining CandiQuik into a small resealable plastic baggy. Seal out the air, snip off a corner of the bag, and drizzle the remaining CandiQuik over the coated brownie bombs. Immediately top with sprinkles. Allow chocolate to set before serving.

These Cadbury Creme Egg Brownie Bombs are the perfect Easter treat! Rich, fudgy brownies are wrapped around miniature Cadbury Creme Eggs, then the whole bomb is coated in white chocolate. So sweet & rich!You guuuuyysss. These bombs are soooo sweet and rich; the perfect Easter treat! Feel free to coat them with regular Chocolate CandiQuik if you’d like, but I like the Vanilla CandiQuik for an extra sweet touch to play off the fondant filling of the eggs. These are so fun!

These Cadbury Creme Egg Brownie Bombs are the perfect Easter treat! Rich, fudgy brownies are wrapped around miniature Cadbury Creme Eggs, then the whole bomb is coated in white chocolate. So sweet & rich!Have a sweet weekend!!

xo, Hayley

Bailey’s Brown Butter Frosted Brownies

Bailey's Brown Butter Frosted Brownies are rich and fudgy brownies topped with a thick, creamy and sinfully delicious Bailey's & brown butter frosting. The perfect sweet treat! I remember when I turned 21, I wanted to drink everything in sight. Because, my rationing, I’m 21 and YOLO. (I wasn’t the most intelligent back then. Hindsight is 20/20, you know).

As I navigated my way through the world of beer, wine, and spirits, I quickly realized what I liked and what I didn’t. Hard lemonade = no bueno. Whiskey? The surprising like. Vodka? Talk about highway to hell. Flavored liqueurs (especially Midori)… hook me up to an IV with it.

But the one I didn’t delve into a whole lot were the cream liqueurs like Bailey’s. No reason why, just didn’t manage to get a hold of a bottle. But when I did, I realized this creamy, dessert-y drink is best paired with something equally sweet, like frosty ice cream, a glaze on spiced donuts, or, say, a fudge brownie recipe like this one.

If you’re like me and don’t have much experience with Bailey’s, or if it’s been awhile, let me remind you of what you’re getting yourself into. Bailey’s is a rich and creamy spirit that’s composed of a heavenly blend of Irish whiskey and cream-based liqueur that’s spicy, sweet, and totally mind-blowing. While some people enjoy it straight or on-the-rocks, I prefer mine laced in desserts since the liqueur pairs so beautifully with sweeter flavors, like chocolate, caramel, and spice. Bailey’s also has other flavors, too, like Salted Caramel, Vanilla, and even Chocolate Cherry, but this recipe uses the original to really drive home that decadent Irish cream flavor.

Bailey's Brown Butter Frosted Brownies are rich and fudgy brownies topped with a thick, creamy and sinfully delicious Bailey's & brown butter frosting. The perfect sweet treat! Oh. And there’s brown butter in the frosting, too. You’re welcome. I can’t even tell you how magical the brown butter and Bailey’s pairing is; it’s simply perfect.

But don’t take my word for it. Take yourself back to your 21st year and make yourself these brownies! I think you’ll quickly discover a newfound love!

Bailey's Brown Butter Frosted Brownies are rich and fudgy brownies topped with a thick, creamy and sinfully delicious Bailey's & brown butter frosting. The perfect sweet treat!

5.0 from 2 reviews
Bailey's Brown Butter Frosted Brownies
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 15
Thick, ultra-fudgy and topped with a creamy layer of brown butter and Bailey's frosting, these brownies are the perfect way to celebrate St. Patrick's Day... or any other day, for that matter.
  • 1 box fudge brownie mix, plus ingredients on back of box
  • ¼ cup hot fudge sauce
  • 1 tsp cinnamon
  • 1 stick (1/2 cup) unsalted butter
  • ⅓ cup Bailey's Irish Cream Original Liqueur
  • 2 Tbsp milk or heavy cream
  • About 2-3 cups powdered sugar
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside. Meanwhile, in a large bowl, prepare the brownie batter according to package directions. Stir the hot fudge sauce and cinnamon into the brownie batter to combine.
  2. Spread the batter into the prepared pan and bake according to package directions, about 20-23 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Do not over-bake. Cool completely in the pan.
  3. While brownies cool, prepare your frosting. In a small saucepan, melt the butter over medium-low heat. Allow the butter to melt completely, then carefully watch it during the browning process. Over the next 5-7 minutes, the butter will begin to sizzle, foam and pop, eventually turning an amber color. Watch it closely to prevent it from burning, until the butter is a deep amber color with brown flecks in it. Remove the pan from the heat and pour into a heat-proof bowl to cool completely.
  4. Once butter has cooled, combine it with the Bailey's liqueur, milk or heavy cream, and powdered sugar, stirring vigorously until a thick yet spreadable frosting is achieved. You want it thicker than a glaze, but something you can spread rather than pour. Add more powdered sugar if necessary.
  5. Spread the frosting over the cooled brownies. Allow the frosting to set, approx. 20 minutes or so at room temperature, before cutting into squares. Serve immediately.
  6. **For an alcohol-free version, feel free to substitute the Bailey's Irish Cream Liqueur with Irish Cream-flavored coffee creamer instead. Bailey's makes a fabulous coffee creamer that tastes like Irish Cream but sans alcohol.**

Bailey's Brown Butter Frosted Brownies are rich and fudgy brownies topped with a thick, creamy and sinfully delicious Bailey's & brown butter frosting. The perfect sweet treat! These are so freakin’ good, you guys! I love the rich creaminess of the brown butter & Bailey’s frosting – it is so luxuriously decadent and sweet, flecked with all those golden brown butter nuggets and scented with the indulgent hint of whiskey. Amazing!

**For an alcohol-free version, feel free to use Bailey’s Irish Cream Coffee Creamer in place of the liqueur. The flavor is the same, minus the alcohol. Use equal parts coffee creamer for the liqueur in the frosting recipe, and proceed as directed.**

Bailey's Brown Butter Frosted Brownies are rich and fudgy brownies topped with a thick, creamy and sinfully delicious Bailey's & brown butter frosting. The perfect sweet treat! Have a delicious day!!

xo, Hayley


Best Ever Fudge Brownies


So I recently had a startling revelation: I actually do have a sweet tooth.

After years and years of staunchly denying my sweet tooth, telling people that I have a ‘salty tooth’ in reference to my preference for chips, fries, pickles, and all things salty, I finally realized I’m a liar because I effing love sweets and what the hell was I ever talking about?

(Related: I also feel very ‘wtf’ in retrospect about my high school appearance, past boyfriends, and 90% of the mix-tapes I own that I once thought were great).

So yeah. I’m coming out with it: I have a sweet tooth. A massive one, in fact. I mean, as far as I’m concerned I could easily double-fist a basket of piping hot onion rings and a handful of macarons simultaneously. Just call me ‘classy’.

I figured this revelation out when I would look at my bank statements and realize I spent $70 on macarons from Laduree every time I visited New York. Or how whenever I visit a bakery, I have to try every. single. thing. and I secretly enjoy every. single. bite. It isn’t research; it’s because I’m a fat-ass who freakin’ loves food. End of story.

And brownies? LOVE ‘EM. While I’m still not wild about chocolate (you will not, in fact, find me shoveling a chocolate bar down my gullet — yet), I do love me some brownies. They’re pretty impossible to resist at any point in their short lifespan, but I’m especially weak for them right when they come out of the oven. They’re all hot and gooey, with those crackly-crisp tops. If there is anything sexier, let me know.

DSC_0070ABut so often, brownies are disappointing. It’s like when you highly anticipate the newest season in your favorite series because it’s about a circus and OMG, SOMUCHCREEPYPOTENTIAL but then they totally BLOW IT by making every lame character sing like this is some kind of disturbed Glee spin-off and you’re like, you really only had one episode with a ventriloquist doll? Really? and then you kinda sorta vow to never watch it again because it was such crap.

Hypothetically speaking, you know.

DSC_0041AI’m here to change your views on brownies. Those “fudge” brownies that are drier than a Sahara desert in summertime? Never again. Brownies that are labeled as “chewy” but taste like chocolate cake? Sayonara, losers. And brownies that are too sweet, too fudgy, not sweet enough? Later dude. It’s time to say goodbye to mediocre brownies and HELLO to the most amazing, best, fudge brownies ever. I don’t like throwing around ‘best’ and ‘perfect’ all the time since I know brownie recipes can be subjective, of course. I don’t want to step on your ancient Grandma Mildred’s recipe, or your favorite boxed mix, but for me personally, this is my new favorite.

This recipe comes from a delicious bakery here in Sacramento called Ginger Elizabeth. If you’re ever here, I highly recommend stopping by for a sweet treat and some of their amazing hand-crafted artisanal chocolates.

But in the meantime… make these!


5.0 from 1 reviews
Best Ever Fudge Brownies
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 24
Ultra rich, gooey and fudgy, these brownies are some of the best-ever! They have crispy tops but soft and chewy middles, and bake up incredibly thick. They'll be your new favorite in no time!
  • 1 & ¼ cups unsalted butter
  • 3 cups white sugar
  • 1 Tbsp vanilla extract (I recommend a high-quality vanilla like a Madagascar Bourbon)
  • 5 eggs
  • 1 tsp salt
  • 2 & ¼th cups all-purpose flour
  • ½ tsp - 1 tsp instant espresso powder (optional but recommended for a flavor boost; start with ½ tsp for a deeper flavor and use 1 tsp if you want something stronger)
  • 12 oz semi-sweet chocolate chips or baking bar
  • 4 oz unsweetened chocolate chips or baking bar
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside. In a large bowl, melt the butter and chocolate together. You can either do this in a microwave-save bowl in the microwave, heating at 45-second increments, stirring after each round until smooth, or you can do it in a glass bowl over a pot of simmering water, like a double-boiler method (just make sure the water is not touching the bottom of the bowl). I did the microwave method and it worked just fine.
  2. NOTE: if you are using baking bars (such as Baker's), break them up into individual, segmented pieces before melting. This helps expedite the melting process and make for a smooth batter.
  3. In the bowl of a stand mixer, beat together the sugar, eggs and vanilla with the paddle attachment until creamy, about 2 minutes. Add in the chocolate butter mixture until smooth. Then, add in the flour, espresso powder (if using) and salt until a soft yet thick batter has formed.
  4. Spread the batter evenly into the prepared pan. Bake for approximately 35-45 minutes or until a toothpick inserted near the center comes out with moist crumbs (not super wet). Here's where it's up to your preference. I baked mine for exactly 37 minutes, creating VERY fudgy brownies that almost seemed slightly undone which is how I like it. If you want something still fudgy but more structured, bake up to 45 minutes. Do not overbake, as brownies WILL continue to cook and set up once they cool.
  5. Allow brownies to cool, preferably overnight, before cutting into bars. Brownies may slightly sink in the middle during cooling; this is normal. If you'd like, you can frost them or sprinkle them with powdered sugar. Serve room temperature or warm, and store leftovers airtight at room temperature for up to a week. These would freeze well, too - wrap individually and freeze up to 3 months.

Oh my fudge.


DSC_0071AI mean, these are positively irresistible! Like I said, buttery, fudgy, moist and chewy with those delectable crispy-crunchy tops that add such great texture to these monstrous fudge-bombs. As you may have noticed, there is no leavening in these brownies since they’re already so thick and tall on their own. Even for a 13×9″ pan, these bake up some seriously thick brownies. Feel free to substitute an 11×16 pan or something larger like a sheet pan if you’d like; just reduce the baking time and mind the brownies so they don’t burn or overcook.

Now if you’ll excuse me, I have some lost time to make up for :)

Have a delicious day!!

xo, Hayley

Best Ever Fudge Brownies





Perfect Chex Mix and Sweet & Spicy Cinnamon Chocolate Brownies + A Pampered Chef Holiday Edible Gifts Giveaway!

Perfect Chex MixUnless y’all have been hiding out under a rock, I’m sure you’re well aware that the holidays are practically knocking at our doors. Thanksgiving is Thursday(!!!) and Christmas comes shortly thereafter, which means everyone pretty much scrambles to find the perfect gift for friends, family, neighbors, coworkers and the like.

But instead of braving the dreaded mall (the parking is on another level of torture, not to mention the lines!) have you guys ever considered making your holiday gifts? I’m sure you’ve all received a plate of cookies from a neighbor, or some homemade fudge from a coworker, and they have the right idea! Not only is giving edible gifts cost-effective, but you won’t have to bear with mall traffic or testy parents fighting people in the electronics section to get the newest Minecraft game. Plus, food is a win-win, am I right? (Yes, yes I am).

This holiday season, I’ve teamed up with The Pampered Chef for their Holiday Edible Giftables Campaign! The Pampered Chef is encouraging people to create fabulous edible gifts featuring their collection of brilliant, quality products. Whether you use The Pampered Chef’s line of expert cookware to help you create the giftables, or pair the edible gifts with the matching products used to make them, I hope these ideas serve as inspiration for the perfect holiday gift for your closest friends and family!

First up: the Perfect Chex Mix. Growing up, my grandma made HUGE batches of this highly addictive, perfectly seasoned mix of cereal, pretzels and nuts. I’m sure every family has their favorite recipe, and this is mine! It’s not too spicy but has the perfect amount of heat and kick from the cayenne pepper in the homemade seasoning blend. Paired with garlic and onion powder, seasoning salt, butter and smoky Worcestershire sauce, it’s absolutely delicious and impossible to stop snacking at just one handful.

DSC_1459ATo make this fabulously Perfect Chex Mix, I baked the mixture on a couple of The Pampered Chef’s Large Sheet Pans. Their aluminized steel sheet pans heat evenly so your mixture won’t get too dark in certain spots and too pale in others. The rimmed sides prevent Chex from jumping ship in the oven while you stir them. I used two sheet pans for my Chex Mix & it was perfect!

DSC_1517ANext, you’ll want a spatula to turn and stir that glorious Chex Mix into a heavenly treat. This helps distribute the seasoning to evenly coat all of the components of the mix. I love their Mini Serving Spatula which I use for everything, from lifting bars out of the pan to flipping silver dollar pancakes to stirring Chex Mix!

And lastly, I highly recommend gifting this spicy, smoky Chex Mix in the Bamboo Small Snack Bowls. These two beautifully crafted bamboo bowls have a caramelized, rich finish and hold 1 & 1/4 cups of your favorite snacks (like this Chex Mix, duh!). Simply scoop up some of the Chex into a bowl, gently wrap the bowl in cellophane, and gift it! Simple as that.

Now who’s hungry?!


5.0 from 7 reviews
Perfect Chex Mix and Sweet & Spicy Cinnamon Chocolate Brownies + A Pampered Chef Holiday Edible Gifts Giveaway!
Recipe type: Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 24 cups
This Chex Mix is positively dreamy! Seasoned to perfection, it's not too sweet nor spicy -- just right! And it makes for a fantastic edible gift during the holidays.
  • 6 cups Corn Chex cereal
  • 6 cups Wheat Chex cereal
  • 2 cups Cheerios cereal
  • 2 cups pretzel sticks
  • 2 cups dry-roasted peanuts
  • 2 cups dry-roasted cashews
  • 4 sticks (2 cups) unsalted butter, melted
  • 4 Tbsp Worcestershire sauce
  • 2 Tbsp seasoning salt
  • 1 tsp (or less, depending on your preferences) cayenne pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  1. Preheat oven to 300 degrees F. Line two Large Sheet Pans with foil or silicone liners. Set aside. Meanwhile, in a large bowl, whisk together the melted butter, Worcestershire sauce, seasoning salt, cayenne, garlic and onion powder together until combined.
  2. In a large bowl, toss together the cereals, pretzels, and nuts until blended. Spread the mixture evenly among the two sheet pans in an even layer. Drizzle HALF of the butter mixture over the cereal on one sheet pan, then drizzle the remaining butter mixture over the second sheet pan. Gently toss or stir the butter mixture around with your Mini Serving Spatula until the cereal is coated completely.
  3. Bake the mixture for one hour, stirring every 15 minutes. Once the Chex is golden and baked, allow it to cool before dishing up. Store leftovers in an airtight container.

Likewise, I couldn’t very well avoid sweets (it’s in my DNA to bake desserts!) so I had to whip up something buttery, chocolaty and delish. These Sweet & Spicy Cinnamon Chocolate Brownies are the perfect solution! To gift these, wrap together The Pampered Chef’s Brownie Pan with their “Let It Snow” Spatula and their Cinnamon Plus Spice Blend for the perfect how-to giftable. As a bonus, include a recipe card or some of your favorite brownie mix inside of a pretty mason jar, tied with a ribbon. Or, make it extra sweet and include a plate of these very brownies with the gift, served up on their adorable Holiday Dots Square Bowl which makes for a fantastic gift-giving vessel and a great item for them to use again and again.

Choco Cinnamon BrowniesJust whatever you do, please do your tastebuds a favor and pick up that Cinnamon Spice Blend. With hints of orange, ground nutmeg and Korintje cinnamon, it adds a delicious, deeper flavor profile to anything you add it to, including these brownies. It would also be incredible in sugar cookies or snickerdoodles!

DSC_1548A*To make the brownies: prepare brownie mix (your favorite kind or boxed) according to package directions, stirring in two teaspoons of the Cinnamon Spice Blend into the batter. Bake in the brownie pan at 350 degrees F. for about 20 minutes or until done. Allow brownies to cool on the Stackable Cooling Racks until cool, then glaze with a simple chocolate frosting (like from a can) and top with a sprinkling of more Cinnamon Spice Blend. Easy! *

DSC_1547ANo matter how you slice it, The Pampered Chef has you covered this holiday season with their fabulous Holiday Edible Giftable Ideas! I sure hope you’ve been inspired to create your own delicious, memorable edible giftables featuring my recipes or The Pampered Chef’s incredible line of professional cookware to make thoughtful gifts this season. And in case you were craving Chex Mix and Spicy Brownies, The Pampered Chef and I are giving EVERYTHING to one lucky winner!

One lucky duck will receive the following: the Let It Snow Scraper, Brownie Pan, Cinnamon Plus Spice Blend, Madagascar Vanilla Extract, Holiday Dots Square Bowl, Bamboo Small Snack Bowls, Mini Serving Spatula, Large Sheet Pan, & Stackable Cooling Racks to aid in your very own Holiday Giftables! Just enter the Rafflecopter below and one winner will be chosen at random on 12/1/2014. Good luck!!

a Rafflecopter giveaway

Be sure to connect with The Pampered Chef online for news, events, promotions and more! Visit their WEBSITE to shop and explore, or connect with them on FACEBOOK, TWITTER, PINTEREST & INSTAGRAM.

Have a fantastical day!!

xo, Hayley

In the interest of full disclosure, I was generously provided with these Pampered Chef products to develop a holiday edible giftable recipe featuring said products for this particular campaign. All opinions are 100% my own and always will be. 


Chocolate Chocolate Chip Gooey Bars

ChocolateChocolateChipChocoholics, these are exclusively for you. Because frankly, there’s nothing else in them besides chocolate, chocolate and more chocolate.

Liiiike, I seriously don’t understand how these are even real, to be honest. They’re composed entirely of chocolate. Different kinds, different shapes, all baked together into one outrageously gooey square of richness. They make Devil’s Food look like child’s play.

While I’m not the biggest chocolate fan (I know, I get flack for this all.the.time) even I found these to be insanely delicious. Kinda like how I didn’t want to like UGG Boots or Taylor Swift’s new song “Shake” but it happened anyway. Don’t tell anyone.

DSC_1250AThese bad boys have the texture and consistency of a super dense fudge — creamy and soft, but with little gooey pockets of a melty chocolate and sweetened condensed milk mixture that ooze out from beneath layers of chocolate chips. In fact, cut ‘em into small enough pieces and you could totally pass them off as fudge for a holiday cookie tray or party… that is, if you don’t eat them all yourself.

And um, don’t forget the milk — it’s an absolute necessity for the thickness, chewiness and RICHNESS that are these crazy-chocolate bars! Now whether that’s regular milk or chocolate is up to you. I promise not to call Chocolates Anonymous on you if you choose the latter :)


Chocolate Chocolate Chip Gooey Bars
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-24
These rich, indulgent bars are loaded with chocolate, chocolate and MORE chocolate for a fudgy, thick and chewy bar that's hard to resist!
  • 1 box Devil's food cake mix
  • 1 egg
  • ½ cup oil
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 cup dark chocolate chips
  • 2 "Giant" Hershey's Milk Chocolate Bars (7 oz each), unwrapped
  • 1 "King Size" Hershey's Milk Chocolate Bar (2.5-3 oz each), unwrapped
  • ½ cup hot fudge sundae sauce
  • 1 (14 oz) can sweetened condensed milk
  1. Preheat oven to 350 degrees F. Line a 13x9" pan with foil, extending the sides of the foil over the edges of the pan. Liberally grease the foil with cooking spray and set aside.
  2. In a large bowl, combine the cake mix, egg and oil with a spoon until a soft dough forms. Spread the mixture evenly into the prepared pan. Bake for approx. 12 minutes, then remove from the oven but keep the oven on.
  3. Top the crust layer with the Hershey's bars to cover the entire surface. Immediately top with the assorted chocolate chips evenly. In a separate small bowl, whisk together the hot fudge and sweetened condensed milk; pour the mixture evenly over the bars.
  4. Return to the oven and bake for 20-22 minutes or until the center is just about set and bubbly. Cool completely in the pan, preferably overnight. Once bars are completely cooled, cut into squares and serve.

DSC_1262AIs your mouth watering yet?!

Have a fantastical day!!

xo, Hayley

Copycat Cosmic Brownies

cosmicbrownieWhile in the grocery store check-out lane, I spotted some Grape Tic-Tacs.

Ever since I can remember, I was a grape fan for most things. I liked grape suckers. I loved grape juice. Grape popsicles were my jam, as was grape jam. So grape Tic Tacs? No brainer; that was in my cart faster than you can say “duh.”

And they were inhaled even faster. I have this thing with mints. ‘Savor’ and ‘mints’ do not go in the same sentence in my vocabulary. The second my jonesing paws get on a package of mints, I inhale them like candy. But that’s another story. Actually, that was the story. The end.

Anywho, the cashier rang up my grape mints and said, “grape?” so incredulously, I figured she was one of those grape haters who was judging me for my inferior liking of fruit-flavored mints.

I felt the need to explain myself and my childhood affinity for grape-flavored things and to my surprise, she agreed. She said grape Kool-Aid was her favorite. Instantly, I felt a lifelong sisterhood bond to the Walmart cashier for her preference to grape drinks. Finally, someone who got it. It’s like she was my soul sister, ya know?

Then later, I went home and on a completely unrelated-to-the-mints incident, I got sick. Or maybe it was related, since I downed the entire pack of mints in about 2 minutes. Whatever. Anyway, I went looking for some medicine to assuage my newfound illness when I realized something: all adult medicine tastes like junk, but kids medicine tastes so delicious.

What. Is up. With that.

As a kid, I hated getting sick — but the silver lining was A) staying home to watch TV all day; B) alternating Scooby Doo episodes with half-assedly playing Barbies; and C) taking fruity-flavored cough syrup. If I do recall, I was most a fan of the orange Triaminic cough syrup which made oranges taste bearable, but because the world hates me, it was only for allergies. So I pretty much spent my childhood concocting fake allergy sicknesses just so I could take it. My mom quickly quelled that soon-to-be-drug habit and thus I never had a taste of the sweet orange nectar again. But I digress.

Now as an adult, taking medicine is almost as worse as the sickness itself. Why can’t medicine companies make our cough syrups and pills flavored? Why does everything have a medicine taste? Is it really that much of an imposition to add some cherry extract to my cough syrup, or would that like, cause the world to cave in upon itself? When you reach adulthood, does that mean you’re somehow not worthy enough of a decent-tasting medicine? Like your life isn’t crap enough, what with going to work sick, not being able to stay home to play Barbies or watch Scooby Doo marathons, and pay bills, now you have to take garbage-tasting medication?

Kids don’t pay bills. Kids don’t have to go to a 9-5 office job while sniffing their brains out. Kids don’t deserve all the fruity flavored cough syrup. It’s an outrage, really, and one I don’t intend on letting off until my medicine tastes like grapes and heaven-kissed oranges. I’M A TAXPAYING AMERICAN, DANGIT, AND I DEMAND FLAVORED COUGH SYRUP!

Anyway. While this has nothing to do with Cosmic Brownies, it does kind of. Because as a kid I would snack on those heavenly morsels of chocolate-fudge-frosted brownies while watching Scooby Doo, and as an adult I still snack on them (but while watching worse TV programming). Cosmic Brownies don’t discriminate — they taste awesome no matter how old you are, and they’re equal opportunist. They aren’t ageist and mean like medicine. So basically, eat Cosmic Brownies all the time is what I’m saying.

DSC_0346SAThese Copycat Cosmic Brownies taste identical to the prepackaged counterparts and come together in minutes. The thick fudge ganache layer is my favorite, topped with a sprinkling of rainbow-colored chocolate bits that bring back nostalgia hardcore.

While they’re not grape-flavored, they’ll do. And I’m not sharing them with medicine companies until my allergy syrup tastes like Skittles.

DSC_0347A*recipe adapted from Life Made Simple Bakes’ recipe

5.0 from 2 reviews
Copycat Cosmic Brownies
Recipe type: Brownies, Bars
Prep time: 
Cook time: 
Total time: 
Serves: 24
Little Debbie's Cosmic Brownies were a huge part of my childhood and this copycat version brought back so many memories! They're simple to make and taste identical to the prepackaged brownies with the same fudgy texture and thick chocolate ganache. You won't be able to resist!
  • ¾ cup (1 & ½ sticks) butter, room temperature
  • 1 cup sugar
  • ⅔ cup brown sugar
  • 2 eggs
  • 3 Tbsp heavy cream or milk
  • 2 tsp vanilla extract
  • ½ tsp baking powder
  • 1 Tbsp cornstarch
  • Pinch salt
  • 1 & ¼ cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 cup semi-sweet chocolate chips
  • ½ cup milk chocolate chips
  • ½ cup heavy cream
  • Rainbow-Covered Chips or Mini M&M's, for garnish
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
  2. In a large bowl, cream together the butter, sugar and brown sugar with a handheld electric mixer until creamy. Beat in the eggs, one at a time, followed by the cream/milk and the vanilla. Meanwhile, in a separate large bowl, whisk together the flour, cocoa powder, baking powder, cornstarch and salt to combine.
  3. Gradually add the flour mixture into the butter mixture until a soft yet thick batter forms. The batter will be very thick! Spread the batter evenly into the prepared pan using a greased rubber spatula to help keep it even. Bake for approx. 15-18 minutes or until the top is shiny and appears set. Do NOT over-bake! The brownies may appear slightly undone, but they will continue to set more as they cool. Cool the brownies completely in the pan.
  4. Once the brownies are cooled, make your fudge ganache. In a microwaveable bowl, combine the semi-sweet and milk chocolate chips and the heavy cream. Microwave for about 1 minute on HIGH power, then stir vigorously (careful not to burn yourself) to help melt the remaining chocolate clusters. Once the ganache is smooth, pour it over top of the brownies in an even layer. Immediately top with the rainbow covered chips.
  5. Allow the fudge ganache to set briefly, about 15 minutes, before cutting into squares. Serve!
  6. NOTE: You can find the authentic Cosmic Brownies Rainbow Chips at craft stores like Michael's, Jo-Ann, etc. They're Wilton Brand.

DSC_0343ASuper rich, ultra fudgy and packed with chocolate flavor, these Copycat Cosmic Brownies are dare I say — out of this world! The combination of semi-sweet and milk chocolate chips in the ganache keeps it from being too sweet nor too bitter, and the fudge brownies have the perfect consistency. Dense, rich and chewy with that fudgy, stick-to-your-teeth consistency we all know and love. These are the ultimate!

Have a delish day!

xo, Hayley

Chocolate Cravings? Check out these other chocolate-packed treats!


Kiss of Death (Death by Chocolate) Cupcakes


Death by Chocolate Cookies


3-Ingredient Nutella Croissants


Fudgy Peanut Butter Cookie Brookies

fudgybrookiesIs there something most other women can do that you absolutely can’t?

For me, it’s doing anything hairstyle-related.

I can tell you how to dye your hair, how to get the most vibrant color for your buck, what dyes to use, and so forth.  I’ve bleached my hair more times than I can remember and I have as many dye-stained clothes and towels as a salon does.  But when it comes to styling hair?

Haaaaallllllppppp me.  I am pathetic.

Even my ponytails look like a four year old did it with her eyeballs closed.  They’re lumpy, uneven and there’s always a tress hanging out in the back somewhere.  Don’t even ask me to do a chignon or a simple sock bun — manipulating hair into those shapes may as well be brain surgery.

Thank gawwwd my hair is naturally pretty straight because I can barely work our decrepit, $10 hair straightener to flatten out the few rogue waves.

And curling irons?  Puhlease.  It’s more like a morbid race to see how fast Hayley will burn herself.

Back in high school, I tried curling my adorable bubblegum-pink colored hair and ended up scalding my neck really badly with the curling iron.  It was at a place on my neck where the weirdly lip-shaped, perfectly-pink-shaded burn could potentially be seen as a hickie.  Trying to convince my suspicious parents that this large, red thing on my neck was, in fact, a product of my poor curling iron-wielding skills and not a horndog teenage boy was a feat in itself.

So with all this said, you’d think I’d avoid curling irons, flat irons and wands like my life depended on it.  So tell me WHY I decided to show up to ULTA one day and buy myself a curling wand?  Because I’m impetuous.  And because I figured, I’m 23 and don’t know how to curl my hair, so by purchasing a $50 hair wand, it must mean I will now know how to curl my hair.  #girllogic

But, despite the fact that wands are seemingly harder to use than curling irons, despite the fact that curling wands require a single glove a la Michael Jackson to help with the curling process, despite the fact that I know as much about styling hair as a Goldendoodle does, I somehow managed to curl my hair… and it looked good.

So now I’m on this kick of but first, lemme curl my hair before I do anything.  It’s kind of obnoxious, really, but sooo worth it.  Those little, loose, tousled waves I’ve always ached over are now on my head.  And I’ve only burned myself twice since I purchased it!  That’s not to say I won’t have a huge hickie-like mark on my forehead next time, but at least my hair will look pretty if my face is mangled.  Priorities.

DSC_0265AAnyways, another obsession as of late has to be these Fudgy Peanut Butter Cookie Brookies.  I’m increasingly becoming more and more interested in peanut butter (a couple years ago, I couldn’t have cared less about the stuff.  Now, I’m practically eating it daily!), and I know that Reese’s and any chocolate/peanut butter combo is an instant win for most people, so these bars were a no-brainer.  Plus, have you ever had a brookie?  It’s a combination of a cookie and a brownie and it is as irresistibly mouthwatering as it sounds!  These fudgy, gooey bars are absolutely no exception.

And trust me, anyone can successfully eat one… or five :)


4.6 from 5 reviews
Fudgy Peanut Butter Cookie Brookies
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
Brookies are the newest treat to take the blog world by storm! A cookie on the bottom, a brownie on top, and a whole lotta delicious! This version features fudgy brownies on top of peanut butter cookies with lots of peanut butter cups smashed in every bite!
  • 1 box fudge brownie mix, plus ingredients on back of box
  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • ½ cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1 egg
  • 2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 pkg Reese's Mini Peanut Butter Cups
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
  2. In the bowl of a stand mixer, beat together the butter, brown sugar and white sugar with the paddle attachment until creamy. Beat in the peanut butter to combine. Add in the egg and vanilla extract. Lastly, beat in the flour, cornstarch and baking soda until a soft dough comes together.
  3. Spread the dough evenly into the prepared pan and top with the entire package of miniature Reese's PB cups; set aside.
  4. Meanwhile, in a large bowl, prepare the fudge brownie mix according to package directions. Pour the brownie batter on top of the peanut butter cookie layer. Bake for approx. 35-40 minutes or until a toothpick inserted near the center comes out clean, or with moist chocolate crumbs. Allow the brookies to cool completely before cutting into squares.

DSC_0276AI mean, do you see how fudgy these bad boys are?!  These are a fudge-lovers dream come true for sure!  What I love about these brookies (besides the obvious) is that they manage to stay super moist with a tender crumb throughout the entire baking process.  Sometimes the cookie part of the brookie can dry out while it waits for the brownie layer to finish baking, but this recipe ensures everyone gets baked without drying out.  The result is a super fudgy, super chewy, tender crumbed brookie bar that tastes like a gigantic peanut butter cup.  You won’t be able to stop at one!

And if you’re feeling extra naughty, sauce it up with some vanilla ice cream and hot fudge.  I won’t judge you :)

Have a fantastical day!!

xo, Hayley

Toffee Tiramisu Brookies

toffeetiramisuSo, remember when I told you about OkCupid?  Yeah, it got worse.

And remember when I told you about my hatred of monkeys?  Well, in case you didn’t know (or don’t remember all my weird idiosyncrasies) I hate monkeys.  I positively loathe them.  I think they’re hideous, I think they’re evil, I think they’re gross and I just absolutely HATE them.  Always have.  It’s in my DNA or something, like having detached earlobes and liking Led Zeppelin.  I am unable to shake my inexplicable hatred of monkeys.

Over the years, people usually find this funny and sometimes ask questions like, “well what about baby monkeys?” or “what about spider monkeys?” or “what about the fact that we could have come from monkeys?” and I just rebuff them all with the same statement over and over: I just freakin’ hate them.  And am wishing for a monkey genocide.  That is all, plain and simple.

So when making my OkCupid profile, I gave a small list of random things I like.  Some things included: iced black tea, baking, going on long walks, Gerbera daisies and “all animals except monkeys.”  I wrote it because it’s true, and why not?  It’s just as random of fact as saying I like iced black tea.  I paid no mind to what I’d written.

And then, the influx of emails came.  And the word ‘influx’ doesn’t even accurately describe the obscene amount of emails I received.  Imagine what it’d be like if President Obama gave everyone his personal email and said, “tell me what you REALLY feel.”  It’d be like that times a billion.

Guys from around the Sacramento area saw my profile, my cute pictures, my fun facts about liking tea and daisies and bombarded me with emails about — my hatred of monkeys.  Not. Even. Joking.  Of the 100 or so emails I received in that weekend, about 90 of them consisted of SOME question regarding monkeys and why I hated them.  When I would reply, “I just think they’re evil and gross and I hate them” thinking that this answer should shut most people up, I was greeted with another email continuing to question my answer.

“Well, why do you hate them?  You must have had a terrible personal experience.”
“Oh man, did one fling poop at you at the zoo?”
“It sounds like you were traumatized by a monkey before.”
“Monkeys are funny, though!  They fling poo!  Why do you hate them?”

Soon, the entire male population on OkCupid in the greater Sacramento region morphed into less-intelligent versions of Sherlock Holmes, trying to crack the Great-Hayley-Monkey-Hatred Case of 2014.  Some would eventually back off.  Others continued to pester until I deleted our conversation and refused to acknowledge them.  Some would change the subject, I’d realize they were okay, I would give them my number, and then they’d keep talking about monkeys.  This particular incident involved me shouting (out loud) at my phone while on the treadmill at the gym “JUST LEAVE ME ALONE!!!” before angrily typing some expletives and not-so-nice words to the poor Lothario on the other end.

Is Sacramento some kind of monkey-loving city and I’m this weird outcast?  Is hating monkeys a criminal offense punishable by heinous amounts of inquiring emails?  I didn’t realize that casually mentioning that I hated monkeys was somewhere near cannibalism and burning kittens on the “Awful Human Scale.”  Jeeeeeeeeez.


So, needless to say, I deleted that tidbit about the monkeys off of my profile as I strongly considered becoming a nun since this whole online dating thing seems to be filled with creepy internet trolls, anyway.

DSC_0626ASomewhat related but mostly not, I used to adamantly say I disliked tiramisu only because I wasn’t a huge chocolate fan and hello, it’s a chocolate dessert.  It wasn’t until I tried it recently that I realized it. is. phenomenal.  And lately, brookies have been sweeping through the interwebs (Aimee’s is a classic and I love Julianne’s minty twist!) so I decided to combine these two very different desserts to create a fun and unique treat that is sure to please everyone, even non-chocoholics like myself :)

Time to eat up, my little animals!


5.0 from 3 reviews
Toffee Tiramisu Brookies
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 24
A classic tiramisu is transformed into this fun brookie recipe -- a bar dessert that combines cookies with brownies.
  • 1 tube refrigerated sugar cookie dough, softened to room temperature
  • 1 pkg brownie mix
  • 2 eggs
  • ½ cup oil
  • ⅓ cup strongly brewed coffee, chilled
  • 1 cup toffee bits
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray.
  2. Unroll the sugar cookie dough onto the bottom of the prepared baking dish in an even layer; set aside.
  3. Meanwhile, prepare the brownie mix in a large bowl by mixing together the brownie mix, eggs, oil and brewed coffee until smooth and no lumps remain. Pour the mixture evenly on top of the cookie layer. Sprinkle liberally with the toffee bits.
  4. Bake for approx. 35-40 minutes or until the center is mostly set (a little jiggly is okay as it will continue to set up as it cools). Do not over-bake. Allow the pan to cool completely before cutting into bars.
  5. Consider topping these bars with a huge scoop of mocha almond fudge ice cream, hot fudge and more toffee pieces!

DSC_0619AI love this unique take on tiramisu!  The sugar cookies act as the Ladyfingers but they’re infinitely awesomer because they’re sugar cookies, duh.  And if you’ve never tried mocha brownies before (a basic, but so so good!) you must!  Adding the brewed coffee to the mix instead of the water totally elevates the chocolate fudge flavor of the brownies and makes them sensational.  It also makes it impossible to tell if this dish was made entirely from scratch since it lends that homemade feel to a basic boxed brownie.  And I love the fun addition of the crunchy, buttery toffee bits!  So fun and SO delicious!

Have a fantastical day!!

xo, Hayley

Brownie Truffle Pie {For Pi Day!!}

trufflebrownieI am terrrrrrrible at math.  Awful-awful terrible.

But ironically [or not] I am very, very good at eating pie.

Pie is one of those things that are kind of perfect, like Ryan Gosling’s everything and fit-and-flare dresses — they just work for me, like some kind of serendipitous awesomeness.  < and yes, I do realize I’m not making much sense.

First you have the crust — the end-all, be-all AWESOMENESS that, in my humble opinion, makes the pie.  If you have a gnarly crust, your pie’s gonna be subpar.  And no one wants a shitpie, amiriiiighhtt?  But the perfect crust — something buttery, flaky and tender, but not so tender that your slice completely disintegrates upon leaving the dish.  It’s gotta be stable enough to hold that filling, muted enough so the filling stands out, but also complement the wide assortment of potential pie fillings there are: cream pies, fruit pies, chocolate pies, brownie pies… the list goes on, obviously.

DSC_0634AAnd then the filling: the myriad of possibilities, as I just mentioned.  For today’s pie — celebrating none other than Pi Day (or 3/14 for those of you who needed a reminder… or 3.14 for those who still didn’t get it… or 3.14159 for those who haven’t had math in awhile) — I filled my fave crust with the most decadent combination I could think of: chocolate truffle brownies.  Because while brownie pie is good, truffle brownie pie is better.  It’s the Rachel to my Ryan, the lemon to my raspberry, the Betsey to my Johnson — wait, that one sounded weird.. but you get my drift.

One bite of this pie and you’ll instantly be transported to a magical world where chocolate grows on trees, fat children named Augustus swim in seas of fudge and where lollipops sprout from the coconut grass like wildflowers.  Or, ya know, it’ll just taste really, really good.

Either way, you totally need to whip this bad boy up.  It’s sinful, indulgent and oh-so-rich, but worth every single fudgy bite!  Top it with ice cream if you’re feeling extra saucy.

DSC_0646A*recipe from Babble 

4.7 from 3 reviews
Brownie Truffle Pie {For Pi Day!!}
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
Decadent, indulgent, rich, sassy -- I'm not just describing myself, I promise. Rather, I'm talking about this amazing Brownie Truffle Pie which you need to make like, yesterday.
  • 1 refrigerated pie crust, room temperature (or you may use your own favorite homemade recipe)
  • 7 eggs, room temperature
  • 1 cup high-quality unsweetened cocoa powder
  • 1 & ½ cups white sugar (I like using Zulka brand)
  • 2 Tbsp vanilla extract
  • Powdered sugar, for sifting on top
  1. Preheat oven to 400 degrees F. Liberally grease a 9" pie dish with cooking spray. Unroll the pie crust into a flat layer and gently press it into the prepared pie dish. Crimp the edges however you wish and set the pie crust aside.
  2. In a large bowl, whisk together the eggs, cocoa, sugar and vanilla until fully combined. The mixture will be glossy and beautiful! Once combined, pour the mixture evenly into the prepared pie crust.
  3. Bake the pie for approx. 40-45 minutes or until the crust is lightly golden brown and the center is just about set -- if it is slightly jiggly, that's okay as it will continue to set up as it cools. Do not over-bake. You MAY need to tent the edges of the crust with a pie shield or foil mid-way through baking to prevent the crust from cooking too quickly. Cool the pie completely.
  4. Once cooled, dust with powdered sugar and cut into wedges. Serve topped with vanilla bean ice cream and fudge sauce if you'd like!

DSC_0641AWhen it comes to chocolate, I’ve said it before and I’ll say it again — I’m not a huge fan.  I’m a vanilla girl myself, and only enjoy chocolate sparingly.  But when I want chocolate, I go big or go home.  I’m talking huge, towering slices of cake layered with fudgy ganache or thick, molten lava brownies.  This Brownie Truffle Pie came in at a perfect time when my chocoholic craving was at high-tide!  I’m sure you will love the soft, fudgy texture of the pie and the rich, sumptuous flavor of the brownie truffle filling.  I certainly did! :)

Have a fantastical day, and enjoy yourself your Pi Friday!!

xo, Hayley

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