Damn Good Chocolate Bundt Cake

This Damn Good Chocolate Cake earns its name! Moist, buttery, tender cake bursting with serious chocolate flavor. This is the only foolproof chocolate cake recipe you'll need!Lately, I’ve been having such bad writers block.

Like, terribly bad. It’s brutal.

Normally, I’m like a fountain of stories, always spewing out some kind of strange tale of my own personal reality. But lately? I can’t think of a single thing. I’ve told all my good stories – the ones so far, anyway. And if I could predict into the future, I’d probably tell you the story of how I fell madly in love with a total hunk and we lived happily ever after in New York City.

But in reality, I’ll probably tell you the future story of how I unknowingly went on another date with a convict and he made me buy my own froyo. So there’s that.

In my defense, I think my writers block is due to how hot it’s been already. It’s pushing in the 90s in Sacramento and I cannot handle the heat and am desperately trying to squirrel together some change to move to the nearest chilly city as soon as possible. But since I’d need about a trillion quarters in order to do that, I’m just sitting here, dying of heat exhaustion and willing myself to drink more water than humanly possible.

It’s a tough life, and someone (unfortunately) has to do it.

This Damn Good Chocolate Cake earns its name! Moist, buttery, tender cake bursting with serious chocolate flavor. This is the only foolproof chocolate cake recipe you'll need!But seriously, whyyyyy Mother Nature? Why must it be pushing in the 100s in May? Can’t we save that for never? Or at the very least, in the dead of August when everyone’s sweaty and miserable and threatening homicide because of heat stroke? Not in May, which evokes jolly springtime-y fun and breezy weather. It’s bad enough that swimwear starts hitting shelves in March; we don’t need the heat to come so shortly thereafter.

So anyway. I’m grasping at nothing here for some kind of interesting topic but I’m coming up dry. I apologize for my severe lack of wittiness and humor. I’ll do better next time.

This Damn Good Chocolate Cake earns its name! Moist, buttery, tender cake bursting with serious chocolate flavor. This is the only foolproof chocolate cake recipe you'll need!But in the meantime, I did you a favor by making this best-ever Damn Good Chocolate Cake. It truly is ‘damn good’ and that’s the exact sentiment I received from my family after we each had a piece. It’s so sinfully rich and chocolaty – pure, unadulterated chocolaty goodness here – in a moist, soft and tender cake. Then I went ahead and doused the whole thing in chocolate ganache which, let’s face it, is the best thing ever – and chocolate chips for texture.

Damn. Damn good indeed.

This Damn Good Chocolate Cake earns its name! Moist, buttery, tender cake bursting with serious chocolate flavor. This is the only foolproof chocolate cake recipe you'll need!

5.0 from 1 reviews
Damn Good Chocolate Bundt Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Damn Good Chocolate Cake is packed with pure, unadulterated chocolate flavor and goodness. You won't use another cake recipe again!
Ingredients
  • 1 box chocolate fudge cake mix
  • 1 small box sugar free/fat free instant chocolate pudding mix
  • 4 eggs
  • ½ cup oil
  • ½ cup buttermilk
  • 1 cup sour cream
  • ¾ cup heavy cream
  • 1 cup (8 oz) semi-sweet chocolate chips
  • About ⅔ cup miniature chocolate chips, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a large bundt pan with cooking spray and set aside.
  2. In a large bowl, combine the cake mix, pudding mix (just the dry mix), eggs, oil, buttermilk and sour cream with a handheld electric mixer on medium-low speed. Beat for 2 minutes or until combined and smooth. Pour into the prepared pan and smooth out the top.
  3. Bake for approx. 45-55 minutes or until a toothpick or knife inserted near the center comes out clean. Cool completely before inverting onto a wire rack.
  4. Once cake has cooled, make your ganache. In a large microwave-safe bowl, microwave the heavy cream and 1 cup of the semi-sweet chocolate chips for 45 seconds. Stir, then microwave for another 30 seconds or until melted and smooth. Allow the ganache to set at room temperature for about 15 minutes before pouring over the top of the cake. Garnish immediately with the miniature chocolate chips and let set, about 20 minutes. Cut into slices and serve!

This Damn Good Chocolate Cake earns its name! Moist, buttery, tender cake bursting with serious chocolate flavor. This is the only foolproof chocolate cake recipe you'll need!I mean, helllllooooooo. Amazing.

Don’t have a bundt pan? Bake these as cupcakes, cake pops, or cake in a 9×13″ or round 9″ cake pans. It’s truly the only chocolate cake recipe you need! Moist, tender, and absolute chocolate heaven.

This Damn Good Chocolate Cake earns its name! Moist, buttery, tender cake bursting with serious chocolate flavor. This is the only foolproof chocolate cake recipe you'll need!

Have a super sweet day!

xo, Hayley

 

 

Strawberries & Cream Sheet Cake

This super-moist, super-easy Strawberries and Cream Sheet Cake will become a family favorite in no time!Today, I’m super excited to bring you this Strawberries & Cream Sheet Cake! Not only is it a delicious cake bursting with strawberry flavor and a creamy whipped topping, it’s also pink for breast cancer awareness, just in time for Mother’s Day.

I’ve teamed up with KitchenAid and their Cook For The Cure program, which since partnering with Susan G. Komen 14 years ago, has raised over $10 million dollars and counting by encouraging passionate cooks to channel their love for cooking into a way to raise a breast cancer cure. That’s a ton of money, and they’re still growing every day! Click here to find out more about KitchenAid’s initiative with Susan G. Komen and for more information about Cook For The Cure.

In the meantime – this cake! It’s fabulous and it’s made with the brand new, limited edition, not-yet-released KitchenAid Pink Polka Dot Ceramic Bowl which fits on KitchenAid’s stand mixers. This bowl not only is adorable, it’s heavy-duty and serves as the vessel to whip up this fabulously moist and fluffy strawberry cake!

KitchenAid Stand MixerPlus, it conveniently matches my Raspberry Ice Stand Mixer :)

*This bowl will be available in early September, so keep your eyes peeled for it. In the meantime, shop KitchenAid’s Pink Collection to show your support.*

Together, if we raise enough awareness, we can end breast cancer for men and women and I passionately believe this to be true. This is why I knew I had to create a pink dessert to show support and keep awareness of this disease alive, so enter my Strawberries & Cream Sheet Cake! It’s moist, fluffy, light and delicious and packed with strawberry flavor. The cool creamy whipped topping on top seals the deal and takes this cake to new heights of magic.

And everyone needs a little magic in their life, right?

This super-moist, super-easy Strawberries and Cream Sheet Cake will become a family favorite in no time!

5.0 from 1 reviews
Strawberries & Cream Sheet Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Strawberries & Cream Sheet Cake is bursting with strawberry flavor and topped with a creamy whipped topping. You won't be able to resist this pink dream!
Ingredients
  • 1 box strawberry cake mix
  • 3 eggs
  • ½ cup sour cream or plain Greek yogurt
  • ½ cup oil
  • 1 cup water
  • 1 box strawberries & cream instant pudding mix
  • 1 (8 oz) container Cool Whip, thawed
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
  2. In the bowl of your KitchenAid Stand Mixer, beat together the cake mix, eggs, sour cream, oil, water and pudding mix with the paddle attachment until combined, about 2 minutes. Pour the batter into the prepared baking pan and bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  3. Once cake has cooled, mix the Cool Whip with the vanilla extract vigorously. Spread over the cooled cake in an even layer. Allow Cool Whip to set, about 15 minutes in fridge, before cutting into slices to serve. Garnish with strawberries if you'd like.

This super-moist, super-easy Strawberries and Cream Sheet Cake will become a family favorite in no time!This cake is super moist, thanks to the sour cream and pudding mix, and packed with sweet strawberry flavor. I prefer it chilled so it’s super cold and creamy. You’ll love this easy cake!

For recipes, tips and inspiration, be sure to check out the KitchenAid Pinterest Board and KitchenAid’s blog, The Kitchenthusiast.

Have a delicious day!!

xo, Hayley

 

In the interest of full disclosure, I was generously provided with a KitchenAid Polka Dot Ceramic Bowl to review as part of their Cook For The Cure initiative. All opinions expressed are my own and I was not otherwise compensated for this post. 

Skinny Orange Creamsicle Poke Cake

This Skinny Orange Creamsicle Cake is a cake to behold! Bursting with juicy orange and sweet cream flavor, it's a classic that's been lightened-up to a figure-friendly recipe.A couple of days ago, I had to go to the local natural foods store to get some more eucalyptus essential oil. The local natural foods store is like Whole Foods but smaller and more expensive, so I actually am not sure why I go there. But I digress.

I was at the natural foods store minding my own business as I huffed essential oils when all of a sudden, this woman who worked there emerged from within the quinoa and split pea flour wearing belted cargo bermuda shorts, thick white ankle socks, hiking boots, and a purple polo shirt. A fanny-pack completed the entire look, and I only wish I were joking.

Most of the time, I try to abide by the old commandment, “thou shall not judge others by the nature of their hideous clothing”, but sometimes I have to make exceptions when it is so strange. This was one of those exceptions.

Not only did she look like she was going on some Indiana Jones exploration, but after clomping around in her hiking boots and swiftly removing misplaced items from the shelves, I realized she was basically a workplace adventurer. You know, the kind of people who tackle the day with purple polos and fanny packs.

It was then that I got the impression she ran the place because she began bossing another employee around and then went to the back for a second. The music went low for a minute and suddenly, she emerged again right as – and I swear I am NOT kidding you – the Jurassic Park theme music came on. I kid you not. This time, she stood facing the aisles of vitamins, probiotics, kefir drinks and assorted bean flours with her hands on her hips as the majestic dinosaur music blasted over the speakers. The other employee kind of looked bored and despondent like she sees this all the time and Purple Polo Explorer just looked invigorated and ready to conquer the misplaced tofu dogs with valor.

And I just stood there, snorting eucalyptus oil, thinking what the eff did I just witness?

And then I came home and ironically, Jurassic Park III was on TV and I had to watch it since Purple Polo Explorer lady totally got that majestic dinosaur music in my head. And then I made Orange Creamsicle Poke Cake because I’m sure that’s what the dinosaurs would have wanted.

This Skinny Orange Creamsicle Cake is a cake to behold! Bursting with juicy orange and sweet cream flavor, it's a classic that's been lightened-up to a figure-friendly recipe.This poke cake is a skinny version compared to the regular poke cakes of the past. It’s lighter on fat and calories which means you can enjoy more of it; something required when you have to conquer the jungle of Jurassic Park… or the natural foods store. And it’s bursting with refreshing orange creamsicle flavor, a favorite for spring and summer.

Are you ready to take on the day? *cue dinosaur music*

This Skinny Orange Creamsicle Cake is a cake to behold! Bursting with juicy orange and sweet cream flavor, it's a classic that's been lightened-up to a figure-friendly recipe.

5.0 from 2 reviews
Skinny Orange Creamsicle Poke Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Skinny Orange Creamsicle Poke Cake is a dream come true! Citrusy and bright with sweet cream flavor, it's impossible to resist!
Ingredients
  • 1 box orange cake mix (or yellow if you can't find orange)
  • 1 cup low-calorie orange juice
  • 4 egg whites
  • ½ cup unsweetened applesauce
  • Zest of one orange
  • 2 (6 oz) containers light orange cream yogurt
  • 1 (8 oz) tub Cool Whip Free, thawed
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside. In a large bowl, beat together the cake mix, OJ, egg whites, orange zest, and applesauce together with a handheld electric mixer for about 2 minutes or until completely combined and smooth. Pour into the prepared baking dish.
  2. Bake for approx. 25-30 minutes or until a toothpick inserted near the center of the cake comes out clean or with moist crumbs. Cool completely.
  3. Poke holes over the entire cake using the handle of a wooden spoon or something smaller, such as a kebab. Spread the yogurt evenly over the surface of the cake, trying to get the yogurt into the holes as much as possible. Top with an even layer of the Cool Whip. Refrigerate for at LEAST 3 hours or until set, preferably allowing time to set overnight (the flavors are better this way!). Cut into squares and serve.

This Skinny Orange Creamsicle Cake is a cake to behold! Bursting with juicy orange and sweet cream flavor, it's a classic that's been lightened-up to a figure-friendly recipe.I know it’s an overnight cake, but it’s seriously worth all the waiting! It’s so citrusy, zesty and flavorful, bursting with fresh orange flavor and sweet cream. You won’t be able to tell it’s lightened-up since it’s SO delicious! You won’t be able to resist a (second, or third) slice of this beauty. :)

Have a super sweet day!

xo, Hayley

Gluten Free & VEGAN Lemon Poppyseed Cake

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

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

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

You’re welcome.

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

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

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

Get it.

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

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

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

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

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

Have a super sweet Sunday!

xo, Hayley

7-Up Pound Cake

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

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

(Insignificant) Things I Kind Of Regret

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

– Wearing bell bottoms when I was a teenager.

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

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

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

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

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

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

– Spending money on a velvet romper. Oof.

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

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

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

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

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

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

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

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

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

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

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

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

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

Have a super sweet day!!

xo, Hayley

 

 

 

Banana Pudding Cheesecake

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

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

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

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

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

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

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

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

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

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

Fizzy Grapefruit Margaritas from Well Plated

Earl Grey Cake with Vanilla Bean Buttercream from Country Cleaver

Mini Bourbon and Bacon Tater Tot Casseroles from Climbing Grier Mountain

Maple-Chia Overnight Oatmeal from Feed Me Phoebe

Lemon Cake for Two from Keep It Sweet Desserts

Mini Raspberry Rhubarb Pavlovas from The Baker Chick

Almond Berry Cake Parfaits for Two from Edible Perspective

Peanut Butter Bourbon Blondies from The Frosted Vegan

Mixed Berry Mascarpone Scones from Bluebonnet Baker

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

Bourbon Barbeque Sliders with Bleu Cheese from Saucy Pear

Steak Fajita Tacos for Two from The Sweetphi Blog

Mango Madeleines from Stetted

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

Parfaits for Two from Order in the Kitchen

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

French Breakfast Puffs from Stephie Cooks

Blueberry Vanilla Cream Hand Pies from Eats Well With Others

Banana Pudding Cheesecake from The Domestic Rebel

Have a great day!

xo, Hayley

Red Velvet Cheesecake Ice Cream {No Machine Needed!}

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

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

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

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

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

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

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

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

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

Now let’s get ice creamin’.

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

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

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

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

xo, Hayley

Donut Coffee Cake Crumble Bars

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

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

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

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

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

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

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

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

Hugs.

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

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

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

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

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

xo, Hayley

Coffee Cake Crumble Muffins & a VISA Sweepstakes from C&H Sugar!

Soft and tender Coffee Cake Crumble Muffins are loaded with buttery, brown sugary crumbs for the ultimate muffin and cake hybrid!
I’m super excited about this post for two reasons. One, because I love me some coffee cake, and these muffins are out. of. this. world delicious. And two, because C&H® Sugar (my favorite sugar brand) has just released two fabulous new products that you guys have got to try!

When I first started baking, I didn’t like how “precise” I thought it had to be. I really loathed measuring things, especially dry ingredients like flour and sugar, because of all the spooning and leveling that happens to get the exact amount. Along the way I’ve learned little shortcuts, but by far the best one I’ve seen is C&H’s newest: their Pourable Golden Brown Sugar in a handy flip-top canister!


DSC_0799A

C&H’s Pourable Golden Brown Sugar is a free-flowing brown sugar that doesn’t harden or clump and makes measuring out brown sugar so much easier–there’s no need to pack it in, and it measures cup for cup with the ease of a sleek, pourable dispenser with a resealable flip-top lid. The brown sugar inside is granulated, which makes for easy finishes for oatmeal, fruit, or crumbles (like in these muffins!). DSC_0830A DSC_0835AThey’ve also released their Quick Dissolve Superfine Sugar, built in the same convenient and sleek dispenser, which virtually eliminates the need to refill your sugar bowl (another task I dislike!). The Quick Dissolve Superfine Sugar has finer sugar crystals, which are ideal for dissolving into beverages, like iced tea, hot coffee, lemonade, or smoothies, while rapidly sweetening them.

I just love how pretty the bottles are and how simple they are to use! No measuring out, no packing it in, no spooning & leveling–simply pour into your measuring cup and you’re done. Sign. Me. Up. DSC_0802A

Plus, C&H is offering a super-fun sweepstakes to kick off the launch of their newest additions. Enter to win a $100 Visa gift card simply by answering me this: What’s your favorite way to use brown sugar? Answer in the comments below for a chance to win!

And in the meantime, save .75 cents off any canister with a special coupon! Simply click HERE to grab the C&H Sugar coupon, or HERE to grab a coupon from their sister brand, Domino Sugar, which is available in the eastern half of the US. You can also search for a grocery retailer near you to find the canisters in your area!

Now… who wants muffins? These Coffee Cake Crumble Muffins are so wonderful and are made with C&H Pourable Golden Brown Sugar for that rich, sweet, brown sugar flavor we all know and love in baked goods. These are impossible to resist and couldn’t be simpler to make with my new sugar shortcut. Let’s get baking! Soft and tender Coffee Cake Crumble Muffins are loaded with buttery, brown sugary crumbs for the ultimate muffin and cake hybrid!

*recipe adapted from my blueberry muffins recipe

4.8 from 24 reviews
Coffee Cake Crumble Muffins & a VISA Sweepstakes from C&H Sugar!
Author: 
Recipe type: Breakfast
Serves: 18
 
These Coffee Cake Crumble Muffins offer the best of both words: crumbly coffee cake in a convenient muffin form!
Ingredients
  • FOR MUFFINS:
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • Pinch salt
  • 2 tsp ground cinnamon
  • Pinch nutmeg
  • ½ cup oil
  • 1 cup C&H Granulated Sugar
  • 2 eggs
  • ½ cup buttermilk
  • 1 tsp vanilla extract
  • FOR CRUMBLE:
  • 1 cup C&H Pourable Golden Brown Sugar
  • ½ cup C&H Quick Dissolve Superfine Sugar
  • 2 tsp ground cinnamon
  • 1 cup all-purpose flour
  • 1 stick butter, melted
Instructions
  1. Preheat oven to 425 degrees F. Line 2 muffin cavities with about 18 paper liners; set aside. Meanwhile, in a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Gently stir in the wet ingredients until batter just about comes together - batter will remain lumpy, and don't overmix! Overmixing leads to tough muffins. Set batter aside.
  2. In a medium bowl, combine the crumble ingredients. Stir until thick, coarse crumbs form. Set aside.
  3. Fill muffin cups about ⅔ full with the muffin batter. Top with a heaping Tablespoon or two of the crumble mixture. Bake for approx. 5 minutes, then reduce the temperature to 375 degrees F and continue to bake for approx. 15-20 minutes or until the tops are golden brown and a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 10 minutes before serving.

Soft and tender Coffee Cake Crumble Muffins are loaded with buttery, brown sugary crumbs for the ultimate muffin and cake hybrid!

I mean, who can resist a muffin that’s bursting with brown sugary crumbles on top? Not I. Swoon. Be sure to connect with C&H Sugar on their website for recipes, news, and their .75 cent-off coupon! Have a sweet day!

xo, Hayley

In the interest of full disclosure, I am working on behalf of BlogHer for C&H Sugar. All opinions expressed are my own and I was compensated for this post and my unique recipe.

Entry Instructions:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including a disclosure that your Tweet is a sweepstakes entry and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 4/6/2015 – 5/14/2015
Be sure to visit Domino and C&H Sugar’s brand page on BlogHer.com where you can read other bloggers’ posts!

 

Tiramisu Poke Cake

This Tiramisu Poke Cake is bursting with the classic flavors of tiramisu: rich chocolate, sweet & fluffy whipped cream, and dark coffee - but in a simple-to-make cake!Sometimes I wish I was someone else. Like a Zooey Deschanel type who had thick black glasses, a long mane of natural hair, and wore clothes that came from ModCloth. It seems like everyone always likes that type of girl, ya know?

Any time I go to a coffee shop, I see that girl there. She’s face-deep in The Great Gatsby and drinking plain black coffee with her lips painted red. She probably listens to folk music from indie bands I’ve never even heard of and wears clothes expertly extracted from high-end vintage stores. And all the guys flock to her because she’s good-quirky and has an innocent dose of spunk and is generally attracted to guys who play guitar, and it’s practically a requirement that all guys play guitar. Her boyfriends are guys who wear loafers and think argyle sweaters are trendy. They coif their mustaches and wear newsboy caps and Wayfarers. They may or may not have a couple of wrist tattoos, likely of something artsy. You know the type. If you don’t, just inhabit your nearest Peet’s and you’ll see a whole lot of them drinking loose-leaf teas and pondering philosophy.

This Tiramisu Poke Cake is bursting with the classic flavors of tiramisu: rich chocolate, sweet & fluffy whipped cream, and dark coffee - but in a simple-to-make cake!But then I realize, I don’t want to be a girl like Zooey. I like my tutus smothered in glitter, and I hate black coffee. Also, can you imagine me with natural hair? Subway rats have better highlights than my natural hair does, so that’s off the table completely. And dating a guy who uses mustache gel? Isn’t that a little strange? Like, I don’t mind waiting if he wants to comb his hair, but waiting for him to perfectly spiralize his mustache seems a little much. And don’t get me started on his artfully-placed Catcher in the Rye wrist tattoo. Blech.

I think, after all, I’d rather be me. Because I lead a pretty badass life, have a ginormous closet bursting with Betsey Johnson tutus, and I make a mean Tiramisu Poke Cake that has just the right amount of coffee — perfect for me. It’s high time I embrace who I am and eat an entire cake. Or, well, at least the former.

This Tiramisu Poke Cake is bursting with the classic flavors of tiramisu: rich chocolate, sweet & fluffy whipped cream, and dark coffee - but in a simple-to-make cake!Psst – you guys have to try this cake! It’s amazing.

This Tiramisu Poke Cake is bursting with the classic flavors of tiramisu: rich chocolate, sweet & fluffy whipped cream, and dark coffee - but in a simple-to-make cake!

5.0 from 1 reviews
Tiramisu Poke Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Tiramisu Poke Cake is rich and velvety, bursting with coffee flavor and Kahlua and coated in a thick and creamy whipped topping.
Ingredients
  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 Tbsp espresso powder
  • 1 tsp ground cinnamon
  • 1 (6 oz) carton cafe au lait yogurt (I used Yoplait Greek)
  • 1 (14 oz) can sweetened condensed milk
  • ¼ cup Kahlua
  • 1 (8 oz) container Cool Whip, thawed
  • Cocoa powder and powdered sugar, for dusting
Instructions
  1. First, prepare your cake: Preheat oven to 350 degrees F. and liberally grease a 13x9" baking pan with cooking spray; set pan aside. Prepare your cake mix according to package directions. Stir in the espresso powder and the cinnamon to combine.
  2. Pour the cake batter into the prepared pan and bake for approx. 20-23 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cake completely. Once cake has cooled, poke holes in it using the handle of a wooden spoon, careful not to completely penetrate the cake all the way through.
  3. In a small bowl, whisk together the yogurt, condensed milk and Kahlua until blended. Pour the mixture evenly over the top of the cake, careful to fill the holes as best as you can. Allow the cake to sit in the fridge for about 20 minutes, then spread the Cool Whip on top in an even layer.
  4. Refrigerate the cake for about 4 hours, or overnight, to settle and allow the flavors to combine and absorb into the cake. Cut into squares and serve! Store leftovers covered in the fridge for about 3 days.

This Tiramisu Poke Cake is bursting with the classic flavors of tiramisu: rich chocolate, sweet & fluffy whipped cream, and dark coffee - but in a simple-to-make cake!This cake is full of the flavors of a classic tiramisu – rich chocolate, smooth coffee, and delicate whipped cream that make for a memorable and marvelous dessert! This poke cake marinates overnight in the delicious flavors of Kahlua and cream, making it moist and irresistible. I love the added dusting of cocoa on top for a pretty appearance and a little extra chocolate :)

This Tiramisu Poke Cake is bursting with the classic flavors of tiramisu: rich chocolate, sweet & fluffy whipped cream, and dark coffee - but in a simple-to-make cake!

Want more tiramisu goodness? Check out my other tiramisu recipes!

baileystiramisuBailey’s Twinkie Tiramisu

toffeetiramisuToffee Tiramisu Brookies

Have a sweet day!!

xo, Hayley

 

Related Posts Plugin for WordPress, Blogger...