Boston Cream Pie Poke Cake

This Boston Cream Pie Poke Cake comes together in minutes and tastes AMAZING! It's easy, chocolaty, creamy and extra sweet! My brother has an issue with me.

He doesn’t like that I work in silence.

In my defense, I don’t even notice the silence. You know the feeling, right? Where it just feels… right? Where you’ve got your icy cold soda, your comfy chair, your fan going, and all is right in the world? That’s me when I’m working.

But he can’t even do the dishes without having music blasting. I get it – music is nice. Music is fine. I have no qualms with music. It’s just that I rarely listen to it outside of the car and the occasional baking sesh. I like working in quiet – it keeps me focused. Music makes me want to move and do things, like not work. Plus, I get so distracted tapping my fingers along to the beat and singing along that precious minutes of work just roll by while I’m knee-deep in the chorus.

And every time, without fail, he’ll complain that it’s “too quiet.” Too quiet? No comprende, homeboy. Not quiet enough. When everyone’s home, the TV is blaring and people are talking and I can hear the TV shows I want to be watching instead of working and it’s all downhill. And the dogs bark and the phone rings and all this noiiiiiiise. WHY CAN’T I JUST LIVE MY LIFE?!

Anywho. What we don’t bicker over is cake. We love the stuff in this household, and this Boston Cream Pie Poke Cake was a real winner in this house.

It starts with yellow cake mix. Throw it in a pan and bake it up like you normally would. Then, once it’s cooled down some, poke holes alllllll up in that biznass. Then spread some prepared pudding over the top, pop it in the fridge for a beat, then pour on the frosting. It’s so impossibly easy, you could do it in your sleep. But you’ll want to be awake for the eating part – it’s remarkable.

Playing music optional.

This Boston Cream Pie Poke Cake comes together in minutes and tastes AMAZING! It's easy, chocolaty, creamy and extra sweet! *from this recipe

4.5 from 2 reviews
Boston Cream Pie Poke Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Boston Cream Pie Poke Cake is a real winner! Layers of yellow cake, vanilla cream filling and chocolate icing come together for this magical spin on a classic dessert.
Ingredients
  • 1 box yellow cake mix, plus ingredients on back of box
  • 2 cups milk
  • 1 (3.4 oz) box instant vanilla pudding
  • 1 can prepared chocolate frosting
Instructions
  1. Prepare the cake batter according to package directions. Pour into a greased 13x9" baking dish and bake at 350 according to package directions, about 30 minutes. Cool completely.
  2. Once cake has cooled, poke holes all over the surface, careful not to penetrate through the bottom, with a handle of a wooden spoon. Set aside. Meanwhile, prepare the pudding by whisking together the pudding mix and milk until combined. Pour the pudding mixture over the cake, taking care to fill the holes in the cake.
  3. Refrigerate for about 30 minutes or until pudding is firm. Then, remove the foil and cap of the frosting and microwave the frosting for about 45 seconds, stirring after about 15 seconds or until the frosting is pourable. Pour the frosting over the cake and spread out to the edges in an even layer. Refrigerate for about 2 hours or longer until set.

This Boston Cream Pie Poke Cake comes together in minutes and tastes AMAZING! It's easy, chocolaty, creamy and extra sweet! Easy, fast and delicious. You’ll be eating this cake in no time!

Have a super sweet day!

xo, Hayley

Easy Texas Sheet Cake

This Best-Ever Texas Sheet Cake is moist, chocolaty and ultra rich and SO easy to make! An impressive dessert for company or potlucks, too! A couple of days ago I went to get a massage.

I went to a new place close to my house because I don’t really have a place near me that I’ve been loyal to. In fact, I don’t get massages often at all (and certainly not as often as I’d like!), so I randomly decided to show up at this place.

When I went in, I told the therapist I wanted a deep pressure since I’ve found most pressures are too light for me. So you can imagine my grimace when the therapist tore into me. I mean, homeboy was basically massaging my skeleton (and I’m no skinny girl) he was so deep. I could actually feel my muscles screaming.

So of course, I asked him to go lighter. But he didn’t speak English very well and instead he said “deep pressure today, lighter pressure next time.” Um?

So the entire time I laid there grimacing in pain while he worked out the gigantic knots underneath my skin. It wasn’t even a “hurts so good” pain – it just hurt. And a couple times as he tried to navigate my ponytail, he pulled my hair. It felt like what I used to do to my Barbie dolls: hold them by the hair and spin them around and around, launching them into the wall or a tree trunk. I was an evil Barbie player.

After emerging from the room with my hair mussed and my muscles sorer than if I’d just fought an MMA fighter, it was time to pay. Except I made the mistake of going to one of those places that has monthly subscription services and thus began being berated by a very passionate receptionist about purchasing a program. It was one of those situations where I suddenly felt more anxious than I had when I walked through the door in the first place.

All in all? I probably won’t return, and I feel like I just drove my upper body into a brick wall which is not the serenity I was hoping for. Actually, it was the exact opposite of what I was hoping for. And now I need another massage already.

This Best-Ever Texas Sheet Cake is moist, chocolaty and ultra rich and SO easy to make! An impressive dessert for company or potlucks, too! Anywho. It was all okay in the end because I was able to come home and eat my pain away via this Best Ever Texas Sheetcake. This stuff is insanely good! Super chocolaty, packed with flavor, moist and buttery. Plus, the sheetcake frosting is AMAZING. You guys will want to shovel it in with a spork, I tell ya.

Make it. And then get yourself a massage as a reward for making it.

This Best-Ever Texas Sheet Cake is moist, chocolaty and ultra rich and SO easy to make! An impressive dessert for company or potlucks, too! *very slightly adapted from Allrecipes

4.7 from 3 reviews
Easy Texas Sheet Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-24
 
This Sheet Cake is a real crowd-pleaser! Serve it up family-style and enjoy the rich, chocolaty flavor and amazing texture!
Ingredients
  • FOR THE CAKE:
  • 1 cup butter, cut into pieces
  • 1 cup water
  • ¼ cup cocoa powder
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 eggs
  • ½ cup sour cream (I used full-fat)
  • 1 Tbsp vanilla
  • 1 tsp baking soda
  • Pinch salt
  • FOR FROSTING:
  • ½ cup butter
  • 5 Tbsp cocoa powder
  • 5 Tbsp milk
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • About 1 cup chopped pecans
Instructions
  1. Preheat oven to 375 degrees F. Liberally grease a 15x10" jelly roll pan with cooking spray. Set aside.
  2. Bring butter, water and cocoa powder to a boil in a large saucepan over medium-high heat, stirring until melted and smooth. Remove from heat and add in the sugar and flour, mixing well. Lastly, add in the remaining cake ingredients until blended. Do not over-mix.
  3. Pour the mixture into the prepared pan and bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Set aside.
  4. Meanwhile, while cake partially cools, prepare your frosting. In another large saucepan, melt together the butter, cocoa powder and milk. Bring to a boil, stirring constantly, then remove from heat and add in the powdered sugar, vanilla and chopped pecans. Working quickly, pour the frosting over top of the warm cake, spreading into an even layer. Allow the frosting and cake to cool before cutting into slices.

This Best-Ever Texas Sheet Cake is moist, chocolaty and ultra rich and SO easy to make! An impressive dessert for company or potlucks, too! This cake is so moist, rich and chocolaty, and it’s a real crowd-pleaser for sure. Make this for potlucks or family get-togethers for an easy, impressive dessert. So delicious!

Have a sweet day!

xo, Hayley

The Best Gooey Butter Cake Bars

These Gooey Butter Cake Bars are the BEST! Rich, decadent, buttery and gooey, they're the perfect treat!You guys – these bars are SO. AWESOME.

I don’t think I’m too terribly bossy, but in this instance, I’m going to have to demand that you make these bars. Because really? Your life is seriously lacking these Gooey Butter Cake Bars.

When I made these, it was like heaven’s flood gates opened and I was rushed in. They are oh so heavenly, decadent and positively divine.

And apparently, they’re a huge deal in St. Louis. Who knew?

I mean, I’m sure St. Louis is a great city, but why go there when you can easily make these cake bars at home now? Save yourself some time and money. St. Louis will be there when you decide you can’t wait to get to Missouri.

In the meantime, it’s time for me to eat another bar, so here’s the recipe! I suggest you be a smartypants and make something with it :)

These Gooey Butter Cake Bars are the BEST! Rich, decadent, buttery and gooey, they're the perfect treat!

5.0 from 1 reviews
The Best Gooey Butter Cake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These gooey cake bars have a buttery, decadent flavor and are absolutely irresistible!
Ingredients
  • 1 box yellow cake mix
  • 2 sticks butter, melted & divided
  • 4 eggs
  • 1 (8 oz) pkg cream cheese, at room temperature
  • 1 Tbsp vanilla extract
  • 1 (16 oz) pkg powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
  2. In a large bowl, combine the cake mix, ONE (1) stick of the melted butter and 1 egg until a soft dough forms. Batter will be thick. Press into the prepared pan and set aside.
  3. Meanwhile, beat the cream cheese and vanilla in a large bowl together until blended and smooth. Beat in the remaining 1 stick of melted butter and 3 remaining eggs. Lastly, beat in the powdered sugar until combined.
  4. Bake 40-45 minutes or until the top is golden and the center is just about set. Do NOT over bake as these will continue to set up as they cool and are called gooey bars for a reason. Cool completely before cutting into bars, and dust bars with additional powdered sugar if desired. Store bars covered in the fridge.

These Gooey Butter Cake Bars are the BEST! Rich, decadent, buttery and gooey, they're the perfect treat! These decadent bars are swimming in rich cream cheese, warm vanilla and creamy butter – they’re absolutely sinful and delicious! A tall glass of milk is optional :)

Have a sweet day!

xo, Hayley

Perfect Molten Lava Cakes

These Perfect Molten Lava Cakes turn out perfect every time! You'll love this easy, foolproof recipe for gooey, smooth lava cakes!As a kid, I was obsessed with Sabrina the Teenage Witch.

Every Friday night at 8pm on the dot I’d be parked in front of the TV ready to see what Sabrina was cookin’ up with her talking cat, Salem. I even had a Sabrina the Teenage Witch “Witchcraft” book that I read religiously, concocting science experiments in the name of witchcraft.

I was… an interesting child.

Back then, I would dream of being a witch so I could do cool things like teleport and have a pet that communicates eloquently with me. I’d also use my witch powers to avoid doing homework or clone myself since I always wanted a twin. You know, normal pre-teen witch stuff.

But now, I really want to summon my witchy powers. Witches have all the cool spells and magic, and I desperately want that. I want to look at a vacuum and have it suddenly start self-vacuuming my house. I want to blink at the dishes and have them be done and *shudder* put away. And I want to be able to walk into my closet, whisper a phrase and be transported anywhere in time, anywhere in the world without having to spend an eight hour flight next to someone who sniffs constantly and won’t let me out to pee.

You know. Normal witch powers.

And you know, people use the term ‘witch’ like it’s a bad thing nowadays. I’m totally pro-witch. Honey, if you can concoct potions and have a pet dragon, more power to you. It’s 2015. Anything can happen. And unless you’re crook-nosed and concocting devilish spells to hurt people, I honestly couldn’t care less about your royal witchiness. As long as you can please put a hex on my vacuum so it vacuums itself. PLEASE?

One of the culinary spells I wanted to cast was making perfect Molten Lava Cakes. You know, the ones you always order at restaurants? The ones that, when cut open, release a molten, gooey chocolate center that’s out of this world-amazing? I wanted to recreate that amazingness at home, but frankly, I was a little scared. But truth be told, it’s a lot easier than you’d think, and this recipe yields the PERFECT Molten Lava Cake. Like ever.

And believe me, that gooey center has a spell on me. HUBBA HUBBA.

These Perfect Molten Lava Cakes turn out perfect every time! You'll love this easy, foolproof recipe for gooey, smooth lava cakes!*very minimally adapted from Kraft

5.0 from 1 reviews
Perfect Molten Lava Cakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These Molten Lava Cakes are truly PERFECT! Gooey, warm, soft and cakey, they're the ultimate decadent dessert.
Ingredients
  • 4 oz semi-sweet baking chocolate (like by Baker's or Ghirardelli)
  • ½ cup butter (I used unsalted)
  • 1 cup powdered sugar
  • 2 eggs
  • 2 egg yolks
  • 6 Tbsp flour
  • 2 tsp vanilla
  • Pinch salt
  • Ice cream and chocolate syrup for garnish, optional
Instructions
  1. Preheat oven to 425 degrees F. Liberally grease 4 baking dishes or ramekins.
  2. In a microwaveable bowl, melt together the chocolate and butter on HIGH for 1 minute or until chocolate is smooth and butter has melted. Whisk the chocolate until mixture has combined and is smooth and glossy.
  3. Add in the powdered sugar, eggs, egg yolks and vanilla, stirring to combine. Lastly, add in the flour and pinch of salt until a thick batter forms.
  4. Portion the batter evenly among the ramekins and bake for approx. 13-15 minutes or until the edges are firm and set but the center is still soft. Let the cakes stand for about 2 minutes before carefully running a knife along the edge of the ramekin and releasing the cake gently onto a plate. Top with ice cream and chocolate sauce, if desired. Serve immediately.

These Perfect Molten Lava Cakes turn out perfect every time! You'll love this easy, foolproof recipe for gooey, smooth lava cakes!

These Perfect Molten Lava Cakes turn out perfect every time! You'll love this easy, foolproof recipe for gooey, smooth lava cakes!This is such a foolproof recipe that yields amazingly warm, soft and gooey molten lava cakes. The chocolate flavor is strong and sweet, and the buttery cake is so moist and fabulous. You’ll love these a la mode!

These Perfect Molten Lava Cakes turn out perfect every time! You'll love this easy, foolproof recipe for gooey, smooth lava cakes!Have a sweet day!

xo, Hayley

 

Best Butter Cake

This Best-Ever Butter Cake is so supremely moist, easy to make, and tastes so buttery and delicious! I know it’s since passed, but I hate the Fourth of July.

Like, majorly hate it.

I hate it because Mannie is so scared of the fireworks. He paces the house, he cowers in the corner, and he barks incessantly. If you’re new here, Mannie is my three-legged dog who lost his leg to a gunshot, so it’s no surprise that he hates the fireworks.

We’ve given him sedatives in the past but man, it really only tempers his behavior slightly – nothing major or too significant. And we’re always home with him, so we can assuage the confusion and fright right outta him. But damn, he just really hates it.

And I realized last night as I had the police station on speed dial, that I am a total Fourth of July Grinch.

I hate the holiday. I hate the people who like the holiday. I hate the fireworks stands – when I see them, I audibly groan and my body breaks out in angry hives. I hate the little kids who start fireworks early, and I hate the people who wait until it’s super late and I’m tired from binge-watching Orange is the New Black and I like, needsleepnow.

I’m such a Grinch that I actually did call the cops because I swore our neighborhood had a noise ordinance set and it totally doesn’t (but totally should) and honestly because I was sick of hearing Mannie bark in the corner. Sue me.

So yeah, take that Fourth of July. I really stuck it to the man.

But whatever. Let’s talk about this cake – it’s more important anyway.

This Best-Ever Butter Cake is so supremely moist, easy to make, and tastes so buttery and delicious! This Butter Cake truly is the best. My family and I could not stop eating it. We were seriously shoveling in forkfuls of the stuff when I deemed it up for grabs. And photographing it, I couldn’t wait to dig in for the end shot. Holy mother. It was rough, but someone had to eat it.

I had this cake bookmarked from All Recipes for awhile now and I’m so glad I finally got around to making it. And I hope YOU get around to making it soon, too!

This Best-Ever Butter Cake is so supremely moist, easy to make, and tastes so buttery and delicious!

5.0 from 2 reviews
Best Butter Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Butter Cake truly is the BEST ever! It's so moist, delicious, and ultra buttery.
Ingredients
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup buttermilk
  • 1 cup butter, softened
  • 1 Tbsp vanilla extract
  • 4 eggs
  • BUTTER SAUCE:
  • ¾ cup sugar
  • ⅓ cup butter
  • 3 Tbsp water
  • 2 tsp vanilla extract
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease and flour a large bundt pan and set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until blended. Add in the eggs one at a time, then the vanilla. Add in the salt, baking powder, and baking soda, then add the flour and buttermilk, alternating after each addition until a thick batter has formed.
  3. Spread the batter evenly into the prepared pan. Bake for approx. 60 minutes or until a toothpick inserted near the center comes out clean. Cool for about 15 minutes.
  4. While cake partially cools, make the butter sauce. In a small saucepan, combine all the butter sauce ingredients. Heat until bubbles just begin to show up around the edges of the pan. Remove from heat. Poke holes all over the surface of the cake and down into the cake, careful not to puncture all the way through. Pour the butter sauce evenly over the top of the cake and allow the cake to cool completely in the pan, allowing the butter sauce to set.
  5. Once cake has completely cooled, invert onto a wire rack and dust with powdered sugar.

This Best-Ever Butter Cake is so supremely moist, easy to make, and tastes so buttery and delicious! This is so sweet, buttery, moist, and utterly delicious. Try not to faint when you take a bite!

This Best-Ever Butter Cake is so supremely moist, easy to make, and tastes so buttery and delicious!

Have a super sweet day!

xo, Hayley

The Best (And Easiest) Tres Leches Cake

This Tres Leches Cake is truly the BEST and EASIEST cake you'll make! Creamy, fluffy, moist and delicious, this flavorful cake will soon be a new favorite!I’m so excited about this cake – it truly is the easiest cake to make (and the best).

And it comes at such a perfect time – June is National Dairy Month, and as an ambassador for the California Milk Advisory Board, I’m here to help celebrate this fabulous occasion!

Even though June is coming to a close, Dairy Month is every month in my house. We regularly go through butter, heavy cream, milk, half-and-half and ice cream like nobody’s business. And of course, since we’re from California, all of the dairy we purchase has the Real California Milk seal on it. Since California produces a significant portion of the nation’s dairy, it’s important we support the farmers who make California dairy products possible.

 

seals

DSC_0299AThis cake is packed with California dairy! Tres leches quite literally translates to “three milks” which, as you can deduce, means this cake is packed with three types of milk, imparting tremendous flavor and creaminess. The milks are sweetened condensed milk, evaporated or whole milk, and heavy cream. I used heavy cream proudly featuring the Real California Milk seal :)

This Tres Leches Cake is truly the BEST and EASIEST cake you'll make! Creamy, fluffy, moist and delicious, this flavorful cake will soon be a new favorite!Plus, it’s topped with a fluffy vanilla-scented whipped cream frosting which takes this cake over-the-top. It’s moist, fluffy, super flavorful and creamy, and it’s a must-make in my book. It didn’t last one afternoon in my house, and I guarantee it’ll go just as quick from your fridge!

This Tres Leches Cake is truly the BEST and EASIEST cake you'll make! Creamy, fluffy, moist and delicious, this flavorful cake will soon be a new favorite!

5.0 from 1 reviews
The Best (And Easiest) Tres Leches Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Tres Leches Cake is truly the best and easiest you'll have!
Ingredients
  • 1 box French Vanilla cake mix
  • 4 eggs
  • 2 Tbsp oil
  • 1 & ¼ cups water
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 1 & ¾ cups heavy whipping cream, divided (look for the seal!)
  • 2 Tbsp sugar
  • 1 tsp vanilla
  • Cherries, optional, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking dish with cooking spray and set aside.
  2. In a large bowl, combine the cake mix, eggs, oil and water with a handheld electric mixer on low speed. Beat for 2 minutes or until combined. Pour the batter into the prepared baking dish, and bake for approx. 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs.
  3. Let cake stand for five minutes before poking holes all over the top with a kebab skewer or fork. In a separate bowl, whisk together the sweetened condensed milk, evaporated milk and ¾th cup heavy whipping cream until combined. Pour the mixture evenly over the top of the cake, trying to fill the holes as much as possible. The milk mixture will pool around the edges of the cake; this is okay. Immediately place the cake in the fridge to set, at least 6 hours or preferably overnight.
  4. Once cake has set, make your frosting: in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of heavy whipping cream, 2 Tbsp sugar and teaspoon of vanilla on HIGH speed until stiff peaks form. Frost the top of the cake, then cut into squares. Garnish with cherries if desired.

This Tres Leches Cake is truly the BEST and EASIEST cake you'll make! Creamy, fluffy, moist and delicious, this flavorful cake will soon be a new favorite!

This Tres Leches Cake is truly the BEST and EASIEST cake you'll make! Creamy, fluffy, moist and delicious, this flavorful cake will soon be a new favorite!You guys – this cake is fabulous! You’ll love how creamy and milky it is – it has so much flavor and such wonderful texture. I love it!

The California Milk Advisory Board has two cookbooks out that they’d love to share with you! Their first, a PDF, can be downloaded HERE. The second, The Dairy Good Cookbook, is now available on Amazon. Both of which are rich with amazing recipes featuring dairy!

This Tres Leches Cake is truly the BEST and EASIEST cake you'll make! Creamy, fluffy, moist and delicious, this flavorful cake will soon be a new favorite!I hope you have a sweet day!

xo, Hayley

In the interest of full disclosure, I was asked to create a recipe for the CMAB for National Dairy Month. All opinions expressed are my own, as always.

 

Peach Snack Cake

This Peach Snack Cake is incredible! Fast, easy, foolproof and totally delicious, it's bursting with peaches and summer fun.Do you have a movie that you watch no matter how often or when it’s on?

For us, that movie is Mrs. Doubtfire. You’d think we’d never seen it before because we watch it constantly. Whenever it’s on TV, it’s on our TV. Whenever it’s coming up next, we always eagerly anticipate it beginning.

We are Mrs. Doubtfire freaks.

I mean, there are worse movies *cough*minions*cough* but Mrs. Doubtfire is an odd choice, too. I mean for one, it’s an old movie that I guarantee the generation of today hasn’t seen. And it’s one of Robin Williams’ best films, methinks. I actually think we watch it so we can see the run by fruiting and count how many times Sally Field makes that face. You know, that face. (Spoiler: she makes it the entire episode).

And frankly, it’s a nice change of pace since I’ve been watching back-to-back episodes of Orange is the New Black. It’s my new fave show, and I’m watching Netflix like it’s going outta style. Needless to say, not a lot of work has been happening. TV has a way of sucking my soul out in a way I love.

But I have done enough baking, and I baked something different for a change: this Peach Snack Cake is a hugely different thing for me to bake since I’m not a fan of peaches at all. But I know you guys are, and I do things for you, ya know. I put my peach-hatin’ aside and baked you this cake and I think – no, I know – you’ll love it.

Bursting with peaches and that sweet peach flavor, it’s the perfect summertime cake for any festivity!

This Peach Snack Cake is incredible! Fast, easy, foolproof and totally delicious, it's bursting with peaches and summer fun.

5.0 from 1 reviews
Peach Snack Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Peach Snack Cake is perfect for summer! Bursting with peaches and sweet peach flavor, it's a new family favorite!
Ingredients
  • 1 box yellow cake mix
  • 1 (21 oz) can peach pie filling
  • 3 eggs
  • Whipped cream
  • Fresh peach slices, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
  2. In a large bowl, beat together the cake mix, peach pie filling and eggs with a handheld electric mixer for about 2 minutes or until blended. Pour into the prepared pan and smooth into an even layer.
  3. Bake for approx. 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cake completely before cutting into slices and serving with whipped cream and fresh peach slices.

This Peach Snack Cake is incredible! Fast, easy, foolproof and totally delicious, it's bursting with peaches and summer fun.Easy, fast and delicious – you can’t ask for a better cake! Even my peach-hatin’ family was eating this up. It’s our favorite with freshly whipped cream on top!

Have a sweet day!

xo, Hayley

 

 

No-Bake Texas Sheetcake Bites

These No-Bake Texas Sheetcake Bites are perfect for when the chocolate craving strikes! Impossibly easy, totally foolproof and they taste super fudgy and amazing! I’m in a pickle.

You see, I have these friends on Instagram. We went to school together and they’re really nice. Some of them had a baby awhile ago, and trust me, I know they had a baby because that is ALL THEY POST.

Like, all the time.

I’m not even joking you. Constant bombardment of baby pictures daily, hourly, minutely. I wish I were kidding.

Pictures of her baby breathing. Pictures of her baby sleeping. Pictures of her baby rolling, kicking, crying, blinking, mid-blinking, mid-breathing, giggling, eating, drinking, staring, being a baby, pictures of everything related to the baby. Pictures of the baby’s clothes. Of its toys. Of its room. Of it and everything the baby has touched. Constant influx of pictures, pictures, and more freakin’ pictures.

It’s to the point where, no matter what time of day I scroll through IG, I see at least 10 posts from her and her baby. More pictures of the same damn baby.

I get it. You cheated death by birthing a human from your body. I’m sure it was glorious and angels sang in the midst of your sweating and pushing. Congrats. And I’m sure that you’re proud of this entity that you’ve created and want to shout from the rooftops that you love your child. But honestly? Not everyone wants to see incessant photos of your baby mid-blink with the caption “Blinking! <3”

I know what a baby looks like when it blinks. Is it the cutest thing in the world? No. Do my ovaries explode when I see no less than 5,457,358 baby pictures on Instagram? Certainly not. In fact, it’s more like birth control, because if I ever end up as a mom like that, I want someone to dropkick my eyeballs with stilettos.

And I’m in this pickle because I like these people enough but dammit, those baby pictures are clogging my feed and honestly making me snappy. I shouldn’t want to call Instagram and have them ban this woman’s account. I shouldn’t want to scroll extra fast past this baby’s poor face. I shouldn’t want to have to unfollow my friends but damn, they sure make it hard.

So there’s my pickle. And in pickles, I tend to conquer my fears by eating them. Tomato, tomahto.

These No-Bake Texas Sheetcake Bites are perfect for when the chocolate craving strikes! Impossibly easy, totally foolproof and they taste super fudgy and amazing! The idea for these No-Bake Texas Sheetcake Bites came to me when I was craving sheetcake frosting but didn’t want to turn the oven on since it’s been 100 degrees here lately. I was trying to think of a vessel I could slather that heavenly, sugary frosting on besides a spoon, and brownie bites came to mind – you know, the ones from the store bakery? Those are the perfect, poppable vessel for holding this substantial, chocolaty frosting.

And don’t worry. I’ll only Instagram this once.

These No-Bake Texas Sheetcake Bites are perfect for when the chocolate craving strikes! Impossibly easy, totally foolproof and they taste super fudgy and amazing!

5.0 from 3 reviews
No-Bake Texas Sheetcake Bites
Author: 
Recipe type: No-Bake Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
These No-Bake Texas Sheetcake Bites are little, poppable pieces of heaven! They're so easy, and conveniently no-bake for days when turning on the oven isn't an option.
Ingredients
  • About 30 pre-made, packaged brownie bites (find these in your local grocery store's bakery)
  • ½ cup unsalted butter
  • 5 Tbsp cocoa powder
  • 5 Tbsp milk or heavy cream
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • About 1 cup chopped pecan pieces
Instructions
  1. Line up the brownie bites onto a large rimmed sheet pan in an even layer. Set aside.
  2. In a large saucepan, melt together the butter, cocoa powder, and milk over medium heat, stirring occasionally, until it comes to a boil. Immediately remove from the heat and stir in the powdered sugar and vanilla until a glossy, thick frosting is achieved. Stir in the pecans quickly.
  3. Drop heaping Tablespoonfuls of frosting on top of each brownie bite. It's okay if the frosting falls down the sides of the brownie bite; these are not pretty desserts but they are tasty! Allow the frosting to harden and set for about 20-30 minutes before serving. Store leftovers airtight at room temperature for up to 5 days.

These No-Bake Texas Sheetcake Bites are perfect for when the chocolate craving strikes! Impossibly easy, totally foolproof and they taste super fudgy and amazing! I mean, are these heavenly or are they heavenly? Simply amazing! I love the classic sheetcake frosting: it’s ultra rich, super chocolaty and buttery soft. Plus, the salty crunch of the pecans is just perfect against these tiny, fudgy brownie bites. The perfect bite for days when turning on the oven isn’t an option!

These No-Bake Texas Sheetcake Bites are perfect for when the chocolate craving strikes! Impossibly easy, totally foolproof and they taste super fudgy and amazing! Hope you have a fantastical day!

xo, Hayley

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 2 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. 

Related Posts Plugin for WordPress, Blogger...