Homemade Hostess Cupcakes

Copycat Hostess Cupcakes It’s no secret that I work from home full-time… and that I am so incredibly blessed to blog full-time, work in my home, and be my own boss.

But let’s get something straight: working from home has its difficulties for sure. And before y’all roll your eyes as you head to work in 9am rush-hour traffic, hear me out.

First of all, I have a set schedule like you do, but the only difference is that my work is constant. Blogging doesn’t happen within a 9-5 confine; it happens 24/7. I can always be doing something work-related, whether it be Tweeting while using the bathroom, Instagramming before ordering in the Taco Bell drive-thru, or scheduling a couple of Facebook posts before a night out of drinking (and those are plentiful). People will always be craving chocolate chip cookies and there will always be that one person Pinning up a storm, so therefore, I am always working to supply those crazy Pinterest people’s needs.

Second of all, let’s not even get started on the work-related hazards. While I don’t have to deal with Dale from Accounting’s sexual advances, I *do* have to worry about the dreaded, incessant intake of calories because hello, my job involves food and I must eat it for, ya know, quality control purposes. So instead of deflecting a creepy coworker’s leers, I have to deal with my creepy-self eating a sixth cookie for breakfast. And yes, I totally eat cookies for breakfast. Because remember when I said that my schedule is wonky? Well, during certain Pinning binges or when I’m neck-deep in flour trying to perfect the most delicious cinnamon roll, I don’t exactly have time to reach for a nutritious breakfast. While I’d love to sit down peacefully in my sunlit breakfast nook and eat an egg-white omelet with wheat toast and fresh-squeezed OJ, the reality is, I’m most likely shoveling a day-old brownie in my pie-hole while guzzling milky coffee. #truelife.

And okay, the worst part of all? It’s that people just kind of give you that polite, tight smile and nod when you explain you work from home when you know they’re secretly thinking you’re some unemployed loser who wears pajamas all day long. Only the latter is true – I do wear pajamas and they’re damn cute – but I am surely not unemployed. Just because I don’t have coworkers, just because my paychecks are erratic and just because I can wear jammies to work doesn’t mean I’m unemployed. If anything, I’m the luckiest employee ever – my coworkers are gooey, buttery cookies and rich chocolate cakes. They don’t talk back, they aren’t trying to usurp my position, and they aren’t Dale the Creep. No one likes Dale.

DSC_0495AAnd when a new coworker comes along, I hardly ever worry about disliking them… especially not these Copycat Hostess Cupcakes. Because no one — and I mean no one — dislikes cupcakes. They’re like the Switzerland of the dessert world. Even cupcakes like Dale.

DSC_0485AThese cupcakes are the bomb dot com, yo. They taste nearly identical to the Hostess classic but better since they’re homemade! And you won’t believe how simple they are to make! My easy shortcuts make creating these soft, moist and chocolaty cupcakes such a cinch.

In fact, I think I still have a couple lying around… and yes, I do accept job transfers if anyone’s interested :)

DSC_0482A

Homemade Hostess Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These delightful, chocolaty cupcakes taste nearly identical to their famous counterpart! You won't believe how simple they are to make with a few easy shortcuts!
Ingredients
  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 (7 oz) jar marshmallow fluff
  • 1 can vanilla frosting
  • 1 can chocolate frosting
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners and set aside.
  2. In a large bowl, prepare the cake mix according to package directions or until smooth and blended, about 2 minutes. Portion the batter evenly among each muffin tin, filling about ¾" of the way full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with light, moist crumbs. Cool the cupcakes completely.
  3. Once cupcakes are cooled entirely, core them by using a small, sharp paring knife, careful not to cut the cupcake all the way to the bottom. Discard (or snack on!) the cores of the cupcakes. Set aside. In a medium bowl, combine the marshmallow fluff with about ¾ of the vanilla frosting; gently fold together to combine.
  4. Place the marshmallow mixture into a plastic ziploc bag and seal out the air. Snip off a corner of the bag and pipe the marshmallow mixture into the cored cupcakes, filling just about to the top of the cupcake. Refrigerate the cupcakes for about 20 minutes to briefly set the filling.
  5. Remove the lid and foil liner of the chocolate frosting and microwave for about 30-45 seconds or until nearly melted. Dunk each cupcake into the chocolate frosting, allowing excess to drip off but work quickly as to not lose your cupcake's filling! Invert the cupcakes back onto a cooling rack and allow the chocolate frosting to briefly set on top. Then, fill another piping bag with the remaining vanilla frosting and pipe squiggles onto each cupcake for the signature appearance. Serve immediately and store leftovers airtight at room temperature.

DSC_0496AMy family and I LOVED these cupcakes! I think they taste pretty darn close to the Hostess original :)

Want more snack-cake inspiration? Check out my other childhood favorite copycats! 

oatmealcremepiecopyCopycat Oatmeal Creme Pies

twinkieTwinkie Cupcakes

galacticCopycat Galactic Crunch (Star Crunch)

Have a delicious day!!

xo, Hayley

Apple Fritter Cake {Apple Fritter Week!!}

applefrittercakeLet’s talk Say Yes to the Dress for a second.

It’s a lot like House Hunters, which we know I can’t stand.

If you haven’t seen it, it’s a show on TLC where women go into the world-famous wedding dress salon, Kleinfeld’s, in NYC and basically put the salon associates through the ringer with their outlandish requests, diva behavior, and psychotic entourages of family members.

Women come in with the craziest of expectations on their “Perfect Dress List”, similar to how people act on House Hunters with their mile-long, contradictory fest of their “Perfect Home.” (I want a mansion in the city, but I don’t want the noise from traffic. Oh my god, this Italian villa kitchen is so small! Where are we supposed to fit our SubZero appliances, honey? How come this Italian villa kitchen doesn’t look like an American kitchen?!) etc.

So the women come in wanting a dress with a train but not too long of a train, a sweetheart bust but not something super busty, a small-potatoes budget but let’s try on a Pnina gown, and so forth. Or they’ll bring in some Pinterest picture of a gown and insist they have to try on that gown and make the associates go through a goose chase to hunt down this hideous lace number that’s thousands out of their budget and looks like something you could get at David’s Bridal for like, half the cost.

And what’s with those brides who are hell-bent on looking “sexy” for their wedding day? I get it, you want to look beautiful – of course! – and it’s your day to shine. But insisting on a sheer corset bust blinged out with diamonds all up and down your belly? Um, not cute honey. Save that for the honeymoon, not for when dad walks you down the aisle. If you’re looking for sexy bride, save your money and hit up Frederick’s, buy one of their furry teddies, and head down the aisle in that. As far as I’m concerned, those dresses with the lingerie-looking tops but full trains look like mullet wedding gowns. Trashy, cheap lady of the evening up top, ballgown Cinderella on the bottom. NOT. CUTE.

As it stands I’m actually in NYC again at the moment and would love the chance to wander through Kleinfeld’s, trying on dresses and pretending I’m getting engaged and not a single, twenty-something loner who failed at online dating. But alas, I don’t have a huge budget and with the amount of crazy that happens in that store on a regular basis, I’d probably just smother myself with some tulle.

DSC_0901AAnywho. While I’m in NYC I’ve been dreaming of this Apple Fritter Cake. It’s seriously one of my new favorites because it tastes like a gigantic, soft and tender apple fritter! I love making this in the bundt pan because it allows that rich, apple-cider laced glaze to seep into all the nooks and crannies of the cake, as well as down the center of the bundt. When the glaze cracks and hardens, it’s SO delicious and really reminiscent of a freshly fried and glazed apple fritter. YUM.

And hey, if no one ends up marrying me, I’ll just marry this cake. I’ll skip the dress but uh, just give us some privacy, would ya?

DSC_0890A*adapted from The Cake Mix Doctor’s Cinnamon Breakfast Cake

5.0 from 2 reviews
Apple Fritter Cake {Apple Fritter Week!!}
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Soft, moist and tender, this cake is perfect to serve up to guests during the cooler temperatures. It tastes like a giant, freshly glazed apple fritter without all the hard work and fuss of frying.
Ingredients
  • 1 box yellow cake mix
  • 1 pkg (3.4 oz) instant vanilla pudding mix
  • ¾ cup oil
  • ¾ cup buttermilk
  • 4 eggs
  • 1 tsp vanilla extract
  • 2 tsp cinnamon, divided
  • Pinch nutmeg
  • Pinch cloves
  • 3 medium apples, peeled, cored, and chopped into bite-sized pieces (I used Granny Smith)
  • 2 Tbsp butter
  • 1 & ¼ cup brown sugar
  • 2 cups powdered sugar
  • 2-3 Tbsp apple cider
  • 1 tsp hot water
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a standard bundt pan with cooking spray and set aside. Meanwhile, preheat a medium skillet over medium-heat.
  2. Throw the butter, ¼ cup brown sugar, one (1) tsp of the cinnamon and the apples into the skillet and saute until tender but not too soft, about 2-3 minutes. Remove from the heat and let cool.
  3. Meanwhile, in a large bowl, beat the cake mix, pudding mix, oil, buttermilk, eggs, vanilla and remaining teaspoon of cinnamon with a handheld electric mixer until combined. Batter will be thick. Spread HALF of the batter into the prepared pan. Layer the apples evenly on top of the batter layer, including the juices from the apples in the skillet. Sprinkle the apples evenly with the remaining cup of brown sugar. Top with the remaining batter.
  4. Bake for approx. 50-60 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Allow the cake to cool in the pan for about 30 minutes, then very carefully invert it onto a wire rack to cool completely.
  5. Once cake has cooled, prepare your glaze: in a small bowl, whisk together the powdered sugar, apple cider and water until you've reached a pourable consistency. Pour the glaze over top of the cake and let it set, about 15 minutes, before cutting into slices.

DSC_0898AGotta love that glaze! It’s so thick and crunchy and pairs perfectly with the softness of the cake’s crumbs and the bits of apple studded within. I’m in love!

I’ve been LOVING #AppleFritterWeek, and I hope you have also! Stay tuned for one more recipe for Apple Fritter Week!!

Have a great day!!

xo, Hayley

Slow Cooker Molten Lava Cake & A Hamilton Beach Set & Forget Slow Cooker GIVEAWAY!

slowcookerlavaI am so stoked to bring you guys this FANTASTIC giveaway today (and not to mention, this equally fab molten lava cake recipe!)

First of all, as a Hamilton Beach Brand Ambassador, I am proud to introduce you guys to yet another genius, innovative Hamilton Beach product that you’ll soon realize you cannot live without. Today we’re talking about the Set & Forget Programmable Slow Cooker and folks, it’s simply amazing. I’m honestly wondering how I survived with regular ol’ slow cookers in the past. This one is AHMAAAAZING.

hamHamilton Beach’s Set & Forget Programmable Slow Cooker is probably the smartest slow cooker on the market right now. The Set & Forget Programmable Slow Cooker has three easy, modern and convenient cooking settings: manual, probe, and program. For busy days, program the cooking time and the Set & Forget will automatically shift to warm once the time is up. If you’re cooking larger cuts of meat, like pot roast or tenderloin, simply insert the probe, set the desired meat temperature, and the Set & Forget will automatically shift to warm when the desired temperature has been reached. And for traditional slow-cooking, manually set a HIGH, LOW, or WARM temperature for items that don’t have specific cooking times.

DSC_0751A

DSC_0754AAnd one of my favorite new features of the Set & Forget happens to be that the folks at Hamilton Beach have made traveling with a slow cooker a breeze. Set & Forget has a clip-lock lid that ensures the product is airtight inside, meaning no messes in transit. And the top handle of the lid is a spoon rest. SO BRILLIANT, Y’ALL.

Not to mention the entire slow cooker is sleek and sophisticated, with an easy to read control panel on the front, grip handles for easy transport, a glossy black stoneware sleeve, and a clean and modern silver and black finish.

DSC_0749AHave I piqued your interest yet? Good! Because this gorgeous, state-of-the-art Hamilton Beach Set & Forget Programmable Slow Cooker can be YOURS! Simply enter through the Rafflecopter widget below. I’ll randomly select a winner on October 7, 2014 to receive their very own slow cooker!! Good luck!!

a Rafflecopter giveaway
DSC_0766ANow… speaking of slow cookers, you know I had to create a highly decadent dessert to christen this new slow cooker… and what better dessert to make than an indulgent, sinfully delicious Slow Cooker Molten Lava Cake!? Molten Lava Cakes were one of my favorite desserts to order as a kid because of that irresistible, highly anticipated gooey lava center and the rich, spongy cake surrounding it. Add a dollop of whipped cream and I was in heaven. This cake transports me back to those days as a kid when calories didn’t count and lava cakes were aplenty. And it couldn’t be easier when you’re using your Set & Forget Slow Cooker!

DSC_0770A

5.0 from 12 reviews
Slow Cooker Molten Lava Cake & A Hamilton Beach Set & Forget Slow Cooker GIVEAWAY!
Author: 
Recipe type: Cakes/Cupcakes
Cook time: 
Total time: 
Serves: 10-12
 
Decadent, indulgent, rich... have I got your attention yet? This Slow-Cooker Molten Lava Cake is made SIMPLE and is every bit as divine as the restaurant version.
Ingredients
  • 1 box chocolate cake mix (I used Pillsbury Devil's Food)
  • 1 & ⅔ cups water
  • ½ cup oil
  • 3 eggs
  • 1 box instant chocolate fudge pudding mi
  • 2 cups milk (I used 1%)
  • 1 cup chocolate chips
  • Whipped cream and berries for topping, optional
Instructions
  1. Liberally grease the inner sleeve of your Set & Forget Programmable Slow Cooker by using a nonstick cooking spray. Set it back into the slow cooker.
  2. In a large bowl, beat the cake mix, water, oil and eggs with a handheld electric mixer for 2 minutes or until completely blended. Pour the cake batter into the greased slow cooker sleeve.
  3. Using the same bowl, whisk together the pudding mix and milk until combined. Let the mixture sit for a minute or two until the pudding is slightly soft-set. Pour the pudding mixture directly onto the cake batter; immediately top with an even sprinkling of chocolate chips. Do NOT mix in - just leave it poured right on top!
  4. Set your Set & Forget Slow Cooker to MANUAL, 3 hrs on HIGH HEAT. Secure the lid and click start. Scoop portions of the cake onto plates and top with berries and whipped cream, if you'd like. Serve immediately.

 

DSC_0767AOh. My. Heavens, guys. This cake is insanity! Rich, fudgy, gooey and so chocolaty, it is not for the chocolate faint of heart. But for everyone else: dive in!!

HB_OCT_33967_slowcooker_blogger_7For more information on Hamilton Beach products, including news, recipes and more, be sure to visit their website! You can also connect with them on FACEBOOK, TWITTER, & PINTEREST .

 

Have a fantastical day!!

xo, Hayley

In the interest of full disclosure, as a Hamilton Beach Brand Ambassador, I was generously provided with this new Hamilton Beach Slow Cooker to review. All opinions are 100% my own.

Pumpkin Snack Cake

pumpkincakeIf you’re looking for an easy and impressive pumpkin cake recipe, look no further! This is quite possibly one of my new favorite recipes for its ease in preparation and how it’s positively packed with pumpkiny goodness!

So as you guys know, I was in NYC for a week and was pretty MIA on my blog. I apologize for that – I was plenty absorbed in the city lights, pretzel croissants and freedom from the internet for seven days and I have to say, it was pretty awesome!

But now it’s back to reality and my reality at the moment is pumpkifying everything. Because even though I was kinda blog MIA, I instagrammed like craaaazy and happened to see everyone and their mothers, their mom’s moms, and their dogs posting IG pictures of pumpkin goods everywhere.

I’ve never felt so uncool and so far behind than I did in NYC. While everyone was whipping up picture-perfect pumpkin pies and chewy pumpkin snickerdoodles, I was in my dingy apartment across the country battling a monster-sized cockroach and was positively freaked to even step foot near the fridge, much less bake in it. So I admitted defeat and went woefully pumpkinless for awhile.

Now I’m back home and in my cockroachless kitchen (thank the friggin’ LAWWWWD), I am putting pumpkin in everything. Pumpkin in cookies. Pumpkin in spaghetti. Pumpkin in bread, cinnamon rolls, aaaaand snack cake. This cake is divine, y’all. And I was shocked at how simple it was to whip up! Something easy on my time-zone-dead mind and to finally feel like a cool kid on Instagram. I swear I’m hip!!

If dry pumpkin goodies give you the shudders (and uh, I don’t blame you; they’re blasphemous) this cake will cure your nightmares. There’s no dry crumbs in sight, thanks to the pumpkin, sour cream and oil that help plump up and moisten this fantastic cake. Then it’s topped with a creamy maple glaze that’s to diiiie for. 

Trust me, the cool kids and I think you must make it.

DSC_0358AA*adapted from the Ultimate Cake Mix Cookbook

4.8 from 4 reviews
Pumpkin Snack Cake
Author: 
Recipe type: Cakes/Cupcakes
Cook time: 
Total time: 
Serves: 15
 
Snack cakes have a tendency to be dry and crumby, but not this one! My Pumpkin Snack Cake is packs a pumpkiny punch and is super moist, thanks to the sour cream secret ingredient. The maple glaze tops it off and makes it extra delish!
Ingredients
  • 1 box spice cake mix
  • 1 (15 oz) can pumpkin puree (NOT pie mix!)
  • ¾ cup sour cream (I used full-fat, but low-fat would probably work)
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1 tsp ground cinnamon
  • Pinch nutmeg
  • Pinch ginger
  • ¼ cup maple syrup
  • 1 Tbsp heavy cream
  • 3 cups powdered sugar
  • Gold or fall-themed sprinkles, optional
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, mix the cake mix, sour cream, eggs, oil and spices with a handheld electric mixer for 2 minutes or until combined completely. Pour the batter into the prepared pan and bake for approx. 18-20 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cake completely.
  3. In a medium bowl, combine the maple syrup, cream and powdered sugar with a spoon until a glaze has formed. If the glaze is too thin, add more powdered sugar; if too thick, a little more cream at a time. Pour the glaze evenly on top of the snack cake, spreading it out to the edges if needed. Top with sprinkles if desired.
  4. Allow the glaze to somewhat set on the cake (about 15 minutes) before cutting into squares. Store leftover cake slices airtight at room temperature, up to 3 days. Tastes great with vanilla or butter pecan ice cream as well!

DSC_0360ASoft, plush, moist and packed with pumpkin flavor, this snack cake will surely become a new family favorite in your house! It’s perfect for dessert of course, but it could easily work for a snack or breakfast — I won’t tell :)

Can’t get enough PUMPKIN?! Check out these delish pumpkin recipes from the blog!

pumpkincheesecakePumpkin Cheesecake Bars

pumpkinpiefrostedPumpkin Cupcakes with Pumpkin Pie Frosting

pumpkinblondiePumpkin Toffee Blondies

Have a fantastical day!!

xo, Hayley

Funfetti Cookie Cake {Funfetti Week!!}

funfetti cookie cakeI live in a neighborhood of intense wavers.

Since I walk a three-legged dog daily, I have become understandably recognizable throughout my neighborhood.  People I don’t even know will wave at me from their lawns or cars, and I’ll always wave back or say hello.  I’m a friendly walker — I’ll talk to anyone.

But unlike a standard wave-and-go, my neighborhood has the intense wavers.  Intense wavers are those people who will stop at nothing to ensure you saw their wave and acknowledged their wave, and in the event that it is possible that you didn’t see or acknowledge their wave, they will go out of their way to continue waving like a rabid maniac flagging down a plane on a deserted island until you notice them.

I get it: waving at someone who doesn’t notice your wave is embarrassing.  And I try to wave back at anyone who waves at me.  But there are occasions where I’m rightfully distracted (I am walking a very easily-distracted Border Collie), speaking on the phone, not paying attention, or trying to avoid other neighbors (like the man who once ran up to me and handed me a feather, asking me if I needed some “whimsy in my day.”  Um.)

But instead of continuing about their day with an unrequited wave, they’ll make it their life’s mission to ensure I acknowledge them.  Dammit, she will notice me or I’ll die trying!!  No joke, but I’ve actually been walking Mannie and have felt that weird presence behind me, only to turn around and be greeted with a car inches from me, eking up on me with the passenger window down and the neighbor waving maniacally at me, repeating various salutations over and over like some broken friendly robot.

Nothing says “friendly neighbor” like a neighbor who legitimately sneaks up on you in their motor vehicle only to say hello.  Or the neighbors who have legitimately held up traffic to drive very slowly down the street where I was walking to wave at me.  I wish I were kidding.  If this is what it’s like to be a celebrity, remind me to never become one because I can’t even handle this weirdly friendly stalking business.

Or the neighbor that not only waves like a freak of nature, but shouts “Hey! Good morning! Hello! How’s your day?  Hellooooo!  Hey!” over and over and over until I acknowledge him.  I figured I could eke by with just a wave, but I can hear his repeated greetings over the sound of my music and am forced to say hello in every known language just to pass, as if he’s some salutations bridge troll.  I see you, man!  I waved.  A wave is enough.  A wave’s an acknowledgement.  I don’t think I have to physically say “hello” every.single.time.  

However, that’s also the neighbor who tells me every time that he’s convinced the other neighbors are out to get him and that the other neighbors have installed cameras on their homes pointed directly at his house.  Um.

So anyway, if there’s someone in your neighborhood that you always exchange pleasantries with, or if you happen to spot someone you want to say ‘hi’ to, just say hi.  And if they don’t respond?  I am pretty sure the world won’t detonate, your embarrassment will eventually subside and it is incredibly, freakishly creepy only to continue to hideously wave like you’re single-handedly trying to extinguish a small house fire, so please resist the urge to continue to shout greetings to them from your car, hold up traffic, or hunt them down while they’re minding their own damn business picking up their dog’s sh*t.  Yeah, I see you, but I have a handful of literal crap and am trying to wrangle my dog since UPS just drove by, so I’m a little preoccupied to continue our greeting beyond my bro-like head nod hello or my curt “hey.”  Sorry I cannot say ‘Shalom’ or ask how your Monday morning was in extensive detail.

DSC_0257AAnd after a long morning of being badgered with hellos from overly friendly, socially awkward neighbors, sometimes I just gotta head home and bury my face in sprinkles.  Lots of sprinkles.  This Funfetti Cookie Cake definitely serves its purpose for both head burial and being freaking delicious.

DSC_0270AI took my ultra-fave cake batter cookie recipe and baked it in a pie tin for a super deep dish, mega-rich cookie cake that’s packed with a cake batter punch and topped with a sweet whipped buttercream.  Whether you eat the entire thing or section it into slices, it’s the best pleasantry you’ll get all day!

DSC_0273A

5.0 from 1 reviews
Funfetti Cookie Cake {Funfetti Week!!}
Author: 
Recipe type: Cookies, Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This fantastical deep dish cookie cake packs a seriously sweet cake battery punch.
Ingredients
  • ¾ cup butter, softened to room temperature
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 Tbsp vanilla extract
  • 1 tsp almond extract
  • 1 & ¼ cups all-purpose flour
  • 1 & ¼ cups Funfetti cake mix (the powdered mix)
  • ½ tsp baking soda
  • Pinch salt
  • ⅔ cup rainbow jimmies (the tube-shaped sprinkles)
  • ¾ cup white chocolate chips, optional
  • Vanilla Frosting (homemade, or canned--I used canned)
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" pie plate with nonstick cooking spray and set aside.
  2. In the bowl of a stand mixer, cream together the butter, brown sugar & sugar with the paddle attachment, about 2 minutes. Beat in the egg and both extracts. Lastly, add in the cake mix, flour, baking soda and salt and beat until a soft dough has formed. Stir in the sprinkles and white chocolate chips, if using (I didn't here, only because I forgot! But I think they'll add nice texture and a pop of sweetness).
  3. Spread the cookie dough into the prepared pie plate, smoothing out the top to even it. Bake for approx. 24-26 minutes or until the top is golden, the center is set, and a toothpick inserted near the center comes out clean or with light, moist crumbs. Do NOT overbake, as the cookie will continue to cook as it cools. The center may crack and/or deflate a little as it cools; this is normal and okay!
  4. Once the cake has cooled, pipe icing around the edges of the cookie cake using a star tip; top with sprinkles. Alternately, you could also frost the entire top surface of the cake and coat it with sprinkles if you'd like, or leave the cake bare and top with ice cream.

DSC_0268AI love how rich, dense, chewy and BUTTERY this fabulous cookie cake tastes!  Every bite is packed with that lusciously sweet, sprinkle-studded, cake battery punch in that soft and chewy cookie texture everyone loves.  As I mentioned in the ingredients, you can totally add white chocolate chips (or even semi-sweet!) if you’d like for an additional added pop of sweetness and texture — the gooey, melty pockets of chocolate would be SO yummy!

I seriously hope y’all have enjoyed Funfetti Week!!  Be sure to check back tomorrow for a fun, sprinkly roundup of Funfetti treats :) In the meantime… still craving more Funfetti treats?! Check out these bites!

frostingfilledcookiesFrosting-Filled Deep Dish Cake Batter Cookies

funfettibrowniebombCake Batter Cookie Dough Brownie Bombs

pretzelfunFunfetti Cake Batter Pretzel Bites

Happy Thursday!!!

xo, Hayley

 

 

Neapolitan Oreo Icebox Cake {Neapolitan Week!!}

neaporeo

neapolitanweekDear Denim Short Manufacturers,

I have a bone to pick with you.  Ya see, I get that the fashion world is typically very anti-curvy people.  I’m sure it’s cheaper and easier to make everything a size small and let’s face it, some things do look better on smaller sized folks.  However, curvy people still exist and until there are nudity laws everywhere, we have to wear clothes.  And since I live on the sun (aka, in Sacramento where it is regularly 111 degrees F as of late), I need to wear something so I don’t keel over and die.  That’s where denim shorts come in.

I typically wear dresses on a daily basis since they’re easier, look cuter, and I own no less than 5 billion of them.  But sometimes I’m feeling particularly lazy (blame it on the rising temps) and throw on a pair of denim shorts.  Everything’s fine and dandy until.. until I freaking move.  And then half of my shorts are up into my inner thigh, turning my modest denim shorts into a raunchy denim bikini.  WTF.

I can’t walk more than two yards without one inner denim leg creeping up dangerously close to my hooha, which causes me to furiously yank the fabric down every two steps.  And when I try my hardest to ignore the fact that I now have a half-denim-bikini, half-shorts on, the other half rides up, giving the general public an unwanted view of my new trashy denim undies.

WHAT. GIVES.  I can’t win here.

I’ve even tried yanking the waistband down so it sits below my hips, but that just means my muffin top is hanging out of my denim undies.  It’s a look I never thought I’d see on me, much less the entire neighborhood as I anxiously try to adjust myself at the local park, cussing under my breath.

And like, have you ever adjusted yourself in public?  It’s awkward.  One should never adjust themselves like that in public.  The fact that I’m constantly reaching down there and yanking fabric around makes me look possessed.

It’s not like the shorts don’t fit — they do.  They fit perfectly on my waist and hips and in general, the length is just fine.  But some kind of denim-eating undie magic happens when I wear them which just ain’t sitting well with me.  That, and the fact that inner leg chafing is the worst.  Help me out here, fashion companies!

And while we’re working on those inseam lengths, can we discuss why curvy girls have it worse when it comes to sizing?  I’ll try on a size 8 and it feels like I’m suffocating within a sausage casing, but the size 10 looks like I’m wearing a 4-person tent.  What in the royal fashion fudge is happening in your factories?  Can we have some consistency so I don’t have to choose between waddling around like a constipated bratwurst or swimming in fabric that could cover the size of an Airstream trailer?  I mean seriously.

DSC_0749AAnyway, while you’re working away at some fashion magic, I went working away to make another scrumptious Neapolitan recipe for Neapolitan Week.  I’ve become increasingly intrigued by icebox cakes, simple cakes made with cookies, milk, pudding and Cool Whip that you refrigerate and voila — a no-bake cake :) and this particular cake tastes like a frosty, chilly Neapolitan ice cream cone.  Impossible to resist!

DSC_0759A*inspired by Lindsay’s Mint Oreo Icebox Cake recipe

5.0 from 2 reviews
Neapolitan Oreo Icebox Cake {Neapolitan Week!!}
Author: 
Recipe type: Cake, No-Bake
Prep time: 
Total time: 
Serves: 15
 
This awesome no-bake icebox cake tastes just like a Neapolitan ice cream cone! Made in minutes and no-bake, it makes for a great summertime treat.
Ingredients
  • 2 pkgs Neapolitan Oreos
  • 1 (3.4 oz) pkg strawberry instant pudding mix
  • 1 (3.4 oz) pkg chocolate instant pudding mix
  • 4 & ½ cups cold milk
  • 1 tub (8 oz) Cool Whip, thawed
  • Chocolate syrup
  • Strawberry syrup
  • Rainbow sprinkles
Instructions
  1. Lightly grease a 13x9" baking pan with cooking spray and set aside. Meanwhile, prepare the chocolate pudding by combining the chocolate pudding mix and TWO (2) cups of the milk into a medium bowl, whisking until smooth; in a separate bowl, whisk together the strawberry pudding mix and TWO (2) cups of milk until smooth; set both puddings aside.
  2. Dip each Oreo in the remaining ½ cup of milk and arrange the Oreos in a single layer on the bottom of the prepared pan. Cover the Oreos with the strawberry pudding in an even layer.
  3. Dip the remaining Oreos in the milk and layer on top of the strawberry pudding in a single layer; top with the chocolate pudding in an even layer. Smooth on the Cool Whip to cover the pudding mixture, then drizzle on the strawberry and chocolate syrup. Top with sprinkles.
  4. Allow the icebox cake to set in the fridge for about an hour to set, then cut into squares to serve. Store leftovers airtight in the fridge.

DSC_0760AI absolutely love this icebox cake!  The sweet and crunchy Neapolitan Oreos, the layers of sweet strawberry and rich chocolate pudding, and the final touch of rainbow sprinkles and a drizzle of chocolate & strawberry syrup — you’ll instantly be transported back to childhood summers eating Neapolitan ice cream cones as fast as you could before it dripped everywhere.  This will quickly become a new summertime staple!

Note: if you cannot find Neapolitan Oreos, use Berry Burst Oreos instead.  Or did what I did and smoosh Berry Burst Oreos and Chocolate-Filled Golden Oreos together to make your own Neapolitan Oreos! :)

Craving more icebox desserts?  Check out these Icebox Cakes from other blogs!

Strawberry Coconut-Lime Icebox Cake from Kitchen Meets Girl
Peanut Butter Oreo Icebox Cake from Something Swanky
Blueberry and Strawberry Cheesecake Icebox Cake from Life, Love & Sugar

Have a fantastical day!!

xo, Hayley

 

Maple Bacon Pancake Pound Cake

maplebaconpoundLet’s talk Dads for a second.

Dads rule, am I right?

My dad definitely rules.  And I promise he didn’t even pay me to say that!

They fix stuff for us, like deflated tires and broken hearts; they buy stuff for us, like hot pastrami sandwiches; and they teach us stuff, like by whooping our ass at Jeopardy or by offering us dudely words of wisdom.  In short: dads are great.

Now let’s talk Dude Food.

Dude Food is anything that’s dudely.  Manly.  Messy — especially messy.  Sloppy joes.  Ribs.  Mac and cheese.  Thick hunks of cake or pie, topped with monstrous mounds of ice cream.  Big portions of cheesy omelets or thick mountains of biscuits and gravy.  Bacon.  Dude Food.  If you just realized you, too, may be a dude — you’re not alone.

With Father’s Day approaching, I thought of my dad and the Dude Food he loves that he never really gets — namely all of the above, save for the cake since cakes come and go in this house like clockwork.  But the poor man doesn’t get nearly enough bacon, that’s for sure — he has to share his portion with two bacon fiends (my sister and I) and manage to save a piece for mom, too.  So I figured I’d make him a cake (the man loves his cake) topped with the crispiest bacon you ever did see — a cake exclusively for him.  A Dude Food cake.

DSC_0564APancakes are one of my dad’s favorite foods, especially slathered generously with maple syrup and butter.  And since everyone knows bacon goes with pancakes and maple like three peas in a pod, I figured I’d make a pancake flavored pound cake topped with a luscious maple icing and thick chunks of bacon sprinkled on top.  Repeat after me: Dude. Fooooooood.

Oh, and serving it with beer is a must.  Now make this for your dad — he deserves it!

DSC_0570A

5.0 from 2 reviews
Maple Bacon Pancake Pound Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
This Maple Bacon Pancake Pound Cake tastes like a fluffy, cakey pancake topped with a thick, scrumptious maple icing and chopped, salty bacon -- aka, it's irresistible!
Ingredients
  • 1 box yellow cake mix
  • 1 small box French Vanilla pudding mix (just the dry mix)
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • ¼ cup maple syrup
  • 4 eggs
  • 1 Tbsp butter extract
  • 2 tsp vanilla extract
  • 1 (12 oz) pkg bacon, cooked and crumbled with 2 tsp bacon grease reserved
  • 1 can cream cheese frosting
  • 2 tsp maple extract
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease a bundt pan with cooking spray and set aside. Meanwhile, in a large bowl, beat together the cake mix, pudding mix, buttermilk, oil, syrup, eggs, butter and vanilla extract with an electric mixer for about 2 minutes or until combined. Stir in 6 ounces (HALF) of the cooked, chopped bacon pieces. Pour the mixture into the prepared pan.
  2. Bake the cake for approx. 50-55 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 30 minutes in the pan and then carefully invert to a wire rack set over a sheet of wax paper.
  3. Into the can of frosting, add the maple extract and the reserved bacon grease. Microwave the frosting for about 30 seconds or until smooth and of pouring consistency.
  4. Pour the maple frosting evenly over the cake and immediately sprinkle with the remaining chopped bacon. Allow the icing to set, about 20 minutes, before cutting into slices to serve.

DSC_0566AI remember the first time I brought my dad a maple bacon cupcake home from the bakery I worked — he looked at me with a puzzled expression and said “maple and bacon in a cupcake?!”  I assured him it’d be good and after one bite, he was hooked.  And no wonder — it’s a classic combination that everyone loves and it works SO well in a moist, buttery pound cake!  Butter extract really helps make this pound cake shine and gives it that pancake-y flavor we all love when combined with a splash of vanilla and maple syrup stirred right into the batter.  And I love the nice touch of smokiness in the icing from the bacon grease — a simple trick that makes the world of a difference.  Make this for your pop, stat!

Have a fantastical day!

xo, Hayley

Lemon Pistachio Pound Cake

lemonpoundcakeLemon is one of those dessert flavors I can’t get enough of.

Lemon cake, lemon ice cream, lemon bars… the list goes on.

And tons of flavors pair beautifully with lemon as well.  Coconut, white chocolate, dark chocolate, blueberries, strawberries, raspberries, bananas, lime, almond, pistachios…

I really love pairing lemon with another flavor because the two complement each other so well, and because I like mixing it up from time to time.

So when Diamond of California sent me some pre-shelled pistachios, I knew exactly what I wanted to make with them (that is, if I could manage to avoid eating the entire bag!).

DSC_0249ADiamond’s Shelled Pistachios are a dream come true for any pistachio lover.  Instead of those pesky shells, dried out fingertips and risk of nail-breakage when trying to get to your beloved pistachio, Diamond made things easier with these bags of pre-shelled pistachios.  AKA, the best invention ever.  (Seriously, my fingers are thanking you).

The result is all the snacking your nutty heart desires without any risks, only delicious rewards.  Can’t beat that!

DSC_0247AAnd when sprinkled liberally on top of this luscious, moist lemon pound cake?  HEAVEN.  If you’ve never tried pistachios and lemon before, please make it a priority to make this cake!  If this cake doesn’t scream summertime, I don’t know what does.

DSC_0245A

5.0 from 1 reviews
Lemon Pistachio Pound Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Summery, bright lemon pound cake gets a fun twist from nutty, sweet pistachios in this decadent pound cake!
Ingredients
  • 1 box yellow cake mix
  • 1 pkg (3.4 oz) instant lemon pudding mix
  • 1 cup whole milk
  • 1 cup vegetable oil
  • 4 eggs
  • ¼ cup freshly squeezed lemon juice
  • FOR GLAZE:
  • 2 cups powdered sugar
  • 1 Tbsp lemon juice
  • Shelled pistachios, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease two 9x5" loaf pans with cooking spray and set aside.
  2. In a large bowl, beat together the cake mix, pudding mix, milk, oil, eggs and lemon juice with a handheld electric mixer until combined. Spread the batter evenly among the pans.
  3. Bake for approx. 45-50 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs, no batter. Cool for about 20 minutes in the pan before inverting the cakes onto wire racks to cool completely.
  4. Once cooled, place the cakes over a wax paper lined surface for easy clean up. Whip up the lemon juice + powdered sugar in a small bowl until smooth. Drizzle the glaze over the loaf cakes, then sprinkle with pistachios. Serve!

DSC_0248AThis pound cake couldn’t be more delicious!  The cake itself is super dense, loaded with tons of moisture from the extra eggs, milk and oil.  It has great, bright lemon flavor from the freshly squeezed lemon juice and that sweet/tart glaze.  And the pistachios brighten everything up with their beautiful green color and that nutty crunch.  This cake would be awesome at a summertime brunch, or even with a scoop of sorbet or vanilla ice cream after a BBQ.

Have a delicious weekend!

xo, Hayley

Full disclosure: Diamond of California generously provided me with a package of their Shelled Pistachios to sample.  I created the recipe on my own for Diamond, and all opinions expressed are 100% my own.  I was not otherwise compensated for this post. 

Guiltless Lemon Coconut Cake

lemoncoconutHave you guys heard of Poshmark?

It’s kind of like eBay but pretty much consists of girlie clothes, shoes and accessories.  People sell things in their “closets” that they no longer want, but you can also work out trades or bundles with the sellers, and there’s no bidding required.  In other words, it’s pretty much my new favorite website.  However, there’s something eerily strange about Poshmark.

You see, when you order something, you pay for the item via Poshmark.  Poshmark holds onto the funds until the person ships the product and until you receive the product.  Once you get the product, you have to go into Poshmark and accept that you’ve received it.  It’s only then that the person gets their money.  Make sense?

However, what’s really weird is that every time I’ve ordered from Poshmark, I’ll always get an email and text reminder from them saying, “looks like your item has been delivered!  Please accept your item!” … literally SECONDS after the doorbell rings.  I’ll open the door, see the postman walking away, be reaching for my package, and bing!  Poshmark.

I get that they probably have a tracking ID on their packages or something, but have you ever had a package literally be absolutely, 100%, on-the-money correct when it’s been delivered?  Not I.  In fact, with most services, it won’t even update in the system that the item’s been delivered until a day later.  Or it’ll say ‘delivered’, but it won’t come for another couple hours.  But Poshmark is like.. the very second it happens, they know.

Which makes me wonder — is Poshmark really just an elaborate scheme for a 1984 kind of deal?  Is Poshmark Big Brother, watching our every moves?  Encouraging us to share and trade clothing with one another while tracking where we live?  Because how ELSE would they know to text me a reminder THE VERY SECOND I reach for my package?  Hm??  It’s like they have microscopic cameras installed around my house now or something.  Or maybe the postman is in on their grand operation to take over the world.

He probably hops back into his mail truck, alerts the Poshmark people over his walkie talkie that I’ve received the package, “now commence Operation Watchdog” and they know to send that text so I know that they know that I know they’re watching me.  Or something.

Or maybe I should stop online shopping.  Probably.  But then again, what kind of world would that be?

DSC_0195AAnywho, if Poshmark knows where I live — that’s one thing.  But if they start breakin’ in and stealing my Lemon Coconut Cake, that’s another.  This cake is easily one of my new favorites!  Lemon cake is just so reminiscent of springtime, and who can resist a light and tender cake bursting with fresh citrusy flavor?  And don’t even get me started on the coconut frosting.  It. Is. Phenomenal.  Light as a cloud, super fluffy, and loaded with coconutty goodness.  Paired together, the two make quite a team!  AND did I mention the cake is guiltless?

Now sit back, relax, and let this cake take over your world.

DSC_0201A

4.3 from 3 reviews
Guiltless Lemon Coconut Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Enjoy this spring-y, refreshing lemon coconut cake without the guilt! Smart ingredient swaps make this indulgent cake guilt-free!
Ingredients
  • 1 box lemon cake mix
  • 4 egg whites
  • 1 & ¼ cup water
  • ½ cup unsweetened applesauce
  • 1 small box sugar free/fat free instant lemon pudding mix
  • 2 tsp lemon zest (about one medium-sized lemon)
  • 1 box instant coconut pudding mix
  • 1 cup cold fat-free milk
  • ⅓ cup powdered sugar
  • 4 ounces fat free or reduced fat cream cheese, room temperature
  • 8 ounces Cool Whip Free, thawed
  • Shredded coconut
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease two 9" cake pans with cooking spray and set aside.
  2. In a large bowl, beat together the cake mix, egg whites, water, applesauce, lemon pudding mix and lemon zest with a handheld electric mixer until combined. Portion the batter evenly among the two greased cake pans and bake for approximately 18-20 minutes or until the cakes spring back lightly when touched and a toothpick inserted near the center comes out mostly clean. Allow the cakes to cool in the pan for about 15 minutes before gently inverting them onto wire racks to cool completely.
  3. Meanwhile, make your frosting: in the bowl of a stand mixer, combine the coconut pudding, powdered sugar and milk and whisk until smooth. Stir in the cream cheese until combined. Then fold in the whipped topping into the mixture. Refrigerate the frosting until ready to serve, or about 1 hour.
  4. Place a cake round on a serving platter or cake stand. Top with HALF of the frosting mixture, spreading it just to about the border -- don't actually spread to the border or else it'll all mush out. Top with the remaining cake and frost the top. Generously pat on the shredded coconut to cover the top and sides of the cake. Serve!

DSC_0202AThis frosting is one of my favorites of all time!  I originally used it on my Lite Triple Coconut Cupcakes and fell in love.  It’s so soft, luscious and light, and sweet but not cloyingly so, thanks to the tang of the cream cheese.  I also love the raw chew of coconut, but if you’d rather, a crunchy toasted coconut would rock!  Plus, it totally makes this cake heavenly and pairs swimmingly with the bright burst of lemon!  If you’re a lemon fan, you oughta try this cake!  This would make adorable cupcakes, too! :)

Have a fantastical day!

xo, Hayley

 

 

Lightened-Up Carrot Cake

24caratI’m an animal-lover.

But after owning rabbits, I can happily say I do not love owning rabbits.

It was a day like any other day.  I was probably being an emotional teenager in my bedroom when my younger brother and sister decided to go to the park with our grandma.  After being gone awhile they came home — but they weren’t alone.

In each of their hands was a black male bunny.  Some freaky old woman at the park was selling these random rabbits for $10 apiece and my grandma had the fantastic idea that they belonged with two immature children in a family that was ill-equipped to be rabbit-owners.  So she bought my brother and sister each a rabbit and literally sent them to our front door with a rabbit in their arms — no cage, no shot records, no hay — just my siblings cradling strange park-pilfered rodents.

So we went out and bought a cage and put our new male rabbits together in the cage.  Time passed and one day we woke up to discover something confusing and horrifying: there was a third rabbit in our cage.

This impostor bunny was much smaller, brown, and looked like it had just been born — which was kinda sorta IMFREAKINGPOSSIBLE since we had TWO MALE RABBITS… right, crazy park-lady?!  So we cradled this newborn rabbit baby that clearly materialized out of thin air and started calling all the news-stations insisting that males can get pregnant.  STOP THE PRESSES, Y’ALL.

[Side note: have you ever had to search a smaller animal for its, er, down-there area?  It’s AWFUL.  Can you imagine something 2876374 times your size rummaging around in your nether-fluff figuring out what gender you are?  TERRIBLE.]

Anywhooooo, since we didn’t really understand what in the fluff was going on, we went about our day.  Hours later upon our return from work and school, we went to check on our new rabbit only to find it… gone.  Like it had never existed.  There has been several times in my life where I’ve stopped what I’m doing and thought, I need to go to the mental hospital and this was one of those times.  How can a mysterious, magical baby rabbit just appear and disappear?  Everyone in my family saw the baby, so we either all drank the punch OR there was something seriously wrong here.

DSC_0038AIt wasn’t long after some research that we found out that male rabbits are basically the spawns of Satan himself and like to engage in cannibalism of their young to establish dominance or something.  AKA, they are frightening beasts and it was theworstthingever to explain where the baby bunny went to younger siblings without mentioning that “the dad rabbit ate the flesh, bones, and guts of the baby bunny while the mother watched.”

So not long after that — minus the fact that (SHOCKER!) my siblings weren’t responsible enough to care for random park-pawned rabbits — we found the rabbits new loving homes with some friends of ours who loved and had PLENTY of experience with cannibalistic rodents.  There’s something for everyone.

Anyway, so while I find bunnies to be adorable, irresistibly fluffy and sweet, I will never, ever own one again.  I love them, but only from afar and when they aren’t sold to us from strange rando grandmas in the park.

Speaking of bunnies, Easter is around the corner!  And you know what bunnies like?  Carrots.  And you know what people like for Easter?  Carrot cake.  But carrot cake is usually loaded with tons of fat and calories and butter (and deliciousness) which makes it a serious indulgence… something not a lot of people want to partake in since they’re trying to get their bikini bodies in check *coughMEcough*

So I made this carrot cake lighter with some simple swaps.  You won’t BELIEVE how moist, fluffy and SCRUMPTIOUS this spicy, sweet cake tastes!  It hardly tastes low-calorie and will definitely impress your guests with its bright, springy flavor.

Make it now or the bunnies will eat you.

DSC_0045A

4.8 from 4 reviews
Lightened-Up Carrot Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This scrumptious cake has all the classic flavors of carrot cake without all the guilt! You won't even realize this decadent dessert has been lightened-up!
Ingredients
  • 1 box carrot cake mix
  • 3 egg whites
  • ½ cup unsweetened applesauce
  • 1 cup water
  • ¼ cup pineapple juice
  • 1 (20 oz) can crushed pineapple
  • 1 tsp cinnamon
  • Pinch nutmeg
  • ½ cup raisins (if you'd like -- I did not use them)
  • 1 (8 oz) pkg fat free or reduced fat cream cheese, room temperature
  • ¼ cup Truvia/Stevia (you can also use regular white sugar)
  • 1 tsp vanilla extract
  • 2 (8 oz) tubs Cool Whip Free, thawed
  • ¼ cup sugar-free/fat-free caramel sauce
  • ½ cup chopped pecans
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease two 9" cake pans with cooking spray and set aside.
  2. In a large bowl, beat together the cake mix, egg whites, unsweetened applesauce, water, pineapple juice, crushed pineapple and spices together with a handheld electric mixer until smooth and incorporated. Evenly distribute the batter among the two pans and bake for approx. 18-22 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Allow the cakes to cool in the pan for about 20 minutes before transferring to wire racks to cool completely.
  3. In a large bowl, beat together the cream cheese, Stevia and vanilla until blended. Gently fold in both tubs of the Cool Whip to incorporate.
  4. Place one cake layer on a plate or cake stand and frost with HALF of the Cool Whip mixture, spreading it around evenly to the edges of the cake. Drizzle with about HALF of the caramel sauce.
  5. Top with the remaining cake layer. Top with the remaining Cool Whip mixture. Lastly, drizzle on the remaining caramel and sprinkle on the pecans. Allow the cake to set for about 10 minutes before cutting. Store leftovers in the fridge, covered in an airtight container.

DSC_0046AFor not being much a fan of carrot cake, I really enjoyed this cake!  It was SO light and refreshing — it doesn’t feel heavy like normal layer cakes do.  The actual cake itself has a light & tender crumb, thanks in part to the use of egg whites and unsweetened applesauce.  If you’ve never baked cakes with applesauce, you MUST!  While it does not give your cakes an apple-y flavor, it does give your cakes added moisture as well as slashes the fat and calorie content by  a lot.  You’re easily saving hundreds of calories by using egg whites and unsweetened applesauce rather than regular eggs and oil or butter… but you aren’t sacrificing any of that flavor — this is because of the punch of cinnamon & nutmeg and the sweetness & great texture from the pineapple.  It’s basically one of the dreamiest cakes you’ll eat!

Have a fantastical day, my little bunnies!

xo, Hayley

Related Posts Plugin for WordPress, Blogger...