REESE’S Three Point Popcorn, Slam Dunk Coke Floats & Basketball OREOS for the ULTIMATE Basketball Party!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #UnbelievableMoments #CollectiveBias

Host the ULTIMATE Basketball Party with OREO Basketballs, Slam Dunk Coke Floats, and REESE'S Three Point Popcorn! College basketball season is in full swing and I’m sure there will be parties aplenty while everyone roots on their beloved college basketball team.

But sometimes throwing a party can a tad daunting, especially if its a sports-related one. No one sits down and eats a steak dinner during the major tournament, so party food has to be on point for it to be successful, am I right? And chips & dip, while delicious, are kind of predictable. So I’m going to show you how to throw the BEST Basketball Party without all the stress & fuss so you can spend more time eating… or, you know, watching the game :)

First up – party planning, obviously. No one just has color-coordinated plates and napkins lying around unless you live inside of a party supply store. I did most of my shopping at Target, where I purchased my ingredients for all of the treats you see above as well. Target has a great party supply selection with tons of different colored plate, napkin, and utensil items, and lots of fun decorations for any theme you could think of. Sports was an obvious one for this party, so I picked up some fun basketball confetti, these cool basketball plates and cups, and the basketball bouncy balls – party favors that no kid can resist.

MM1Bonus that all my ingredients were on sale at my local Target! Score!

If you don’t want to go with a generic basketball theme and would rather stick with your favorite college team’s colors, that would be great, too! Or if you know of two particular teams playing one another, you could go with all four colors to make it really festive and spirited.

DSC_0714AI found these super cute orange paper treat boxes and knew I could doctor ‘em up really fun for this party. I simply drew on a couple of arches on either side, a line down the middle, and one through the center for a basketball lining’s shape. Easy and SO cute… and of course, the perfect vessel to hold my REESE’S Three Point Shot Popcorn. It’s pretty awesome, you guys… so let’s talk about that for a sec.

3 Point Shot PopcornThis popcorn is the perfect sweet-and-salty treat for munching during the game and it couldn’t be simpler to whip together. I don’t know about you, but when eating something mixed up, like trail mix or chex mix, I’m always searching for my favorite component to eat first, and these REESE’S Peanut Butter Cup Minis are that! They’re so adorable and the perfect miniature size for this popcorn.

(Psst.. if you have Target’s Cartwheel App, there’s a free coupon for REESE’S Peanut Butter Cup Minis available from 3/15-4/4. Download it!)

DSC_0717ANext up? OREO Basketballs! Adorable basketballs made from OREO Cookies. Don’t cringe from intimidation – I promise these are a breeze to make. They do require a little bit of a steadier hand, and a disposable piping bottle, but they’re so worth the smidgen of extra effort. Not only do they look the part, they taste awesome. I mean, who doesn’t enjoy chocolate-covered OREOS? No one, that’s who.

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DSC_0738A(BTW, you can find a small piping bottle like this in the baking aisle of most stores, or sometimes even the craft aisle!)

Slam Dunk Coke FloatsLast up: my Slam Dunk Coke Floats. These bad boys are delicious, thanks to Coke Zero. Their motto is ‘you don’t know ZERO ’til you’ve tried it‘ and that’s so true. It tastes just like regular Coke but without all the calories and sugar. And did you know that Coke Zero and Target use special “drinkable” advertising and technology so people can try out Coke Zero for themselves with a free 20 oz coupon? Starting April 2nd, download the Shazam app to participate in these unbelievable experiences at a drinkable TV spot, jumbo-tron, or at CokeZero.com.

DSC_0723AThese are like your traditional Coke Floats but made with Coke Zero instead. I used fat-free vanilla frozen yogurt for the “dunks” of ice cream, but any icy-cold ice cream will work! They’re the perfect, refreshing way to indulge while watching pivotal, #unbelievablemoments during the game.

DSC_0708AANow back to the spread. Again, I went with a general basketball theme here but team colors would be a fun and festive touch should you throw your own Ultimate Basketball Party. I like to lay all of my components on the same table so guests know where all the good stuff is :) I like putting the packaging behind some items where people may not know what’s what, so as to offer better clarification. You could also put up cute placecards with the food or drink item’s name on it so folks know what they’re eating.

Also, when throwing parties, I don’t like to set out everything I have. Much like a retail shop, I keep some stuff out on the floor and some stuff behind so when something leaves the table, I can replenish it. This keeps the table from looking too full of busy and keeps me working off those calories from all the popcorn I’ve been eating :)

DSC_0731AI also like how everything is arranged on the table and a little scattered about. Don’t get me wrong; I love things tidy and orderly, but having a couple of straws left out (BTW, paper straws are a must!) keeps it lively. Scattering the basketball bouncy balls and plush basketballs about keeps your eye darting around and makes things interesting. And experiment with height – top OREO Basketballs on a medium-sized cake stand, the REESE’S Popcorn in tall treat bags, and use shorter cups for your Coke Floats. It keeps the table balanced, even if there are different shapes and sizes.

But most importantly… Have fun! It’s a freakin’ party, man. And even if your team loses, there’s still Coke Floats to fall back on… and that’s never a bad thing!

DSC_0732ANow, who wants some REESE’S Popcorn and OREO Basketballs?!

5.0 from 1 reviews
REESE'S Three Point Popcorn, Slam Dunk Coke Floats & Basketball Oreos for the ULTIMATE Basketball Party!
Author: 
Recipe type: Treats
 
Ingredients
  • FOR OREO BASKETBALLS:
  • 1 pkg OREO Cookies
  • 2-3 pkgsorange candy melts
  • 4 squares chocolate bark
  • Piping bottle
  • FOR REESE'S THREE POINT POPCORN:
  • 8 cups popped popcorn (unflavored)
  • 1 pkg orange candy melts
  • 1 cup candy-coated chocolate pieces
  • 1 pkg REESE'S Peanut Butter Cup Minis
Instructions
  1. FOR OREO BASKETBALLS:
  2. Line a baking sheet with foil and set aside. Prepare the orange candy melts according to package directions, until melted. Dunk each OREO into the candy melts, covering completely and allowing excess chocolate to drip off. Return to the baking sheet and repeat with remaining melts.
  3. Melt the chocolate bark until smooth. Pour carefully into the piping bottle. Using a steady hand, draw basketball piping onto the surface of each coated OREO. Allow the piping to set before serving.
  4. FOR REESE'S POPCORN:
  5. Melt the candy melts according to package directions, or until smooth. In a large bowl, toss the chocolate with the popcorn, candy pieces, and REESE'S Minis. Lay out in an even layer on a flat work-surface covered in wax paper to allow the chocolate to harden. Once set, break into pieces and serve.

For more info on Mondelez products, such as OREO Cookies, be sure to visit their site and enter to win their ULTIMATE Basketball Prize! And visit Coke Zero’s site for info to get a 20 oz Coke Zero for FREE starting April 2.

Thanks for stopping by! Now if you’ll excuse me, I have some popcorn to eat.

Have a great day!

xo, Hayley

 

 

Snacknado Ice Cream Cupcakes {And Celebrating Baskin-Robbins New Flavor of the Month!}

Snacknado Ice Cream CupcakesYou heard me: Snacknado Ice Cream Cupcakes, people!

So let’s back it up here for a sec. Snacknado is Baskin-Robbins’ newest Flavor of the Month, and I am Baskin-Robbins’ newest Pink Spoon Ambassador! Can we clink our waffle cones in celebration? I’m just a tad (okay, hugely!) excited.

Snacknado Ice Cream features a salty-caramel flavored ice cream base studded with chocolate-covered potato chips and pretzels, swirled together with candy chocolate pieces and ribbons of fudge and salted caramel. Phew. In other words, it’s the best, most dreamy ice cream for sweet-and-salty lovers like myself! It’s like a whirlwind of all of your favorite snack foods in one amazing cupcake.

Snacknado Ice Cream Cupcakes are rich caramel cupcakes made with melted ice cream, filled with hot fudge ganache, and topped with a swirl of caramel and chocolate buttercream, then topped with chocolate covered pretzels and potato chips. A sweet-and-salty lover's dream!

Snacknado Ice Cream Cupcakes are rich caramel cupcakes made with melted ice cream, filled with hot fudge ganache, and topped with a swirl of caramel and chocolate buttercream, then topped with chocolate covered pretzels and potato chips. A sweet-and-salty lover's dream!I mean… chocolate covered potato chips? In ice cream? I’m dead.

And if you thought this couldn’t possibly be any crazier, you thought wrong, because you’re currently reading a crazy-person’s blog, and this crazy person happened to bake the Snacknado Ice Cream inside of these here cupcakes. I know. These cupcakes are baked with melted Baskin-Robbins Snacknado Ice Cream inside of the batter, lending a fabulous creaminess to the batter and flavors these cupcakes in rich caramel-y notes with bits of pretzels and candy pieces in every bite. They’re luscious, sweet, salty, buttery and oh-so-divine, and when topped with a salted caramel and chocolate swirled buttercream and more chocolate-covered potato chips, pretzels and a drizzle of caramel? Honnnney. You’re in for a whirlwind of flavor that’s about to crash land into your mouth.

Snacknado Ice Cream Cupcakes are rich caramel cupcakes made with melted ice cream, filled with hot fudge ganache, and topped with a swirl of caramel and chocolate buttercream, then topped with chocolate covered pretzels and potato chips. A sweet-and-salty lover's dream!

Snacknado Ice Cream Cupcakes are rich caramel cupcakes made with melted ice cream, filled with hot fudge ganache, and topped with a swirl of caramel and chocolate buttercream, then topped with chocolate covered pretzels and potato chips. A sweet-and-salty lover's dream!‘Nuff said.

Snacknado Ice Cream Cupcakes are rich caramel cupcakes made with melted ice cream, filled with hot fudge ganache, and topped with a swirl of caramel and chocolate buttercream, then topped with chocolate covered pretzels and potato chips. A sweet-and-salty lover's dream!

5.0 from 1 reviews
Snacknado Ice Cream Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
These sweet-and-salty cupcakes are based off of Baskin-Robbins' newest flavor, Snacknado. Caramel ice cream cupcakes are filled with a hot fudge ganache center, topped with a luscious chocolate-and-caramel swirled buttercream, then garnished with chocolate covered potato chips, pretzels, and caramel. Heaven!
Ingredients
  • 1 box yellow cake mix
  • 3 eggs
  • ½ cup oil
  • 1 pint (2 cups) Baskin-Robbins Snacknado Ice Cream, softened to room temperature
  • ¼ cup water or milk
  • ½ cup hot fudge sauce
  • FOR CARAMEL BUTTERCREAM:
  • 1 & ½ sticks (3/4 cup) butter, softened
  • ½ cup caramel sauce (the thicker, the better!)
  • 1 tsp vanilla extract
  • About ¼ cup heavy cream or milk
  • 2-3 cups powdered sugar
  • FOR CHOCOLATE BUTTERCREAM:
  • 1 & ½ sticks (3/4 cup) butter, softened
  • ½ cup hot fudge sauce
  • 1 tsp vanilla extract
  • About ¼ cup heavy cream or milk
  • 2-3 cups powdered sugar
  • FOR GARNISH:
  • Chocolate-covered potato chips (either homemade or store-bought)
  • Chocolate-covered pretzels
  • Caramel sauce, for drizzling
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 20 paper liners. Set aside.
  2. In a large bowl, beat together the cake mix, eggs, oil, water, and softened Snacknado Ice Cream with a handheld electric mixer on low speed, just to combine. Increase speed to medium and beat for about 2 minutes, or until fluffy and blended. Portion batter evenly among muffin cups, 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 moist crumbs. Cool completely.
  3. Once cupcakes are cooled, use a sharp, small paring knife to cut the cores out of the cupcakes. Be careful not to cut completely through the cupcake; you just want to go about halfway deep. Fill the wells of the cupcake with about a teaspoon of hot fudge sauce - the room temperature sauce, when it's thickest. Set aside.
  4. In the bowl of a stand mixer, beat together the butter, caramel sauce, and vanilla with the paddle attachment until creamy, about 2 minutes. Add in the powdered sugar and milk and beat until light and fluffy. Transfer the mixture into a separate bowl and wipe the mixer bowl and blade clean. Then, beat together the butter, hot fudge sauce and vanilla with the paddle attachment until creamy, about 2 minutes. Add in the powdered sugar and milk and beat until light and fluffy.
  5. Using a large disposable piping bag (I fixed mine with a large open star tip) spoon the caramel buttercream into ONE side of the bag, and spoon the chocolate buttercream into the opposite side of the bag, lining them up. It's okay if they're a little uneven; try to get them as evenly lined up as possible.
  6. Pipe high swirls of buttercream onto each cupcake, careful to cover the hot fudge center. Immediately garnish with the chocolate covered potato chips and pretzels and drizzle with salted caramel. Serve immediately! These cupcakes are best eaten the same day they are made.

Snacknado Ice Cream Cupcakes are rich caramel cupcakes made with melted ice cream, filled with hot fudge ganache, and topped with a swirl of caramel and chocolate buttercream, then topped with chocolate covered pretzels and potato chips. A sweet-and-salty lover's dream!Oh my heavens, people! These cupcakes are positively scrumptious. The creaminess of the cupcake from the melted ice cream, the swirls of divine chocolate and salted caramel buttercream frostings, and the garnish of the sweet and salty pretzels and potato chips makes these cupcakes out of this world. I also love the surprise hot fudge center, the ‘eye’ of this flavor tornado :)

Snacknado Ice Cream Cupcakes are rich caramel cupcakes made with melted ice cream, filled with hot fudge ganache, and topped with a swirl of caramel and chocolate buttercream, then topped with chocolate covered pretzels and potato chips. A sweet-and-salty lover's dream!

Be sure to check out Baskin-Robbins to find a location nearest you so YOU can try out their latest Snacknado Flavor of the Month! You can also connect with Baskin-Robbins on Facebook, Twitter, Instagram & Pinterest for recipes, ideas, new flavors and more!

Hope you have a super SWEET day!!

xo, Hayley

I am the newest Pink Spoon Ambassador for Baskin-Robbins! All opinions are 100% my own, as always. 

 

Lucky Rainbow Bark

Lucky Rainbow BarkYeah, I am totally guilty of trashing the living daylights outta that white chocolate. Sue me.

As a kid, I had this neighbor – we’ll call her Meow, since I remember her meowing on occasion, and I slept over at her house pretty frequently. She had anything a girl could ask for – her own pony, a really fluffy dog, a HUGE Barbie mansion, and the works. I remember being infinitely jealous of her Barbie collection since I was super obsessed with all things Barbie.

ANYWHO. On one particular evening sleepover, Meow and I were tucked in our sleeping bags and watching cartoons. The show ended and Leprechaun came on. Meow was kinda scared, but I begged her to keep it on since I was a morbid child who was admittedly frightened of this scary movie concept but also could not look away. This is similar to when I was freaking terrified of Forensic Files and would involuntarily shudder every time I heard Peter Thomas begin a sordid tale of murder, yet I would hide in the hallway and watch it without my parents knowing.

So we began watching Leprechaun and it proceeded to give me terrors over miniature mythical men wearing green suits and hiding in a box of Lucky Charms. Thankfully we didn’t regularly buy Lucky Charms and I never had to encounter any frightening creatures.

Fast forward a good fifteen or so years, and I’m now an adult and working a terrible job. I spotted a coworker snacking on Lucky Charms and it instantly made me crave fistfuls of that magical cereal. The next day, I went out and bought a box of it – and it soon became my go-to snack on the job. I never did find any leprechauns, FYI.

DSC_0407AWith St. Patrick’s Day coming up (it’s still awhile away, I know, but I’m a dork and get overly excited about holidays) I was brainstorming fun ideas with Lucky Charms and this bark came to mind. It’s not even a recipe – it’s just kind of a conglomerate of random, rainbow, sprinkly things held together by a huge plane of white chocolate. Yet all of those components create a totally delicious, outrageously SWEET bark that everyone is sure to love.

DSC_0419ANo meowing friends, terrified children, or Forensic Files-watching required.

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Lucky Rainbow Bark
Author: 
Recipe type: Bark, Candy
Prep time: 
Total time: 
Serves: 16
 
Filled with a ton of rainbow, sprinkly goodies, this fun bark is perfect for St. Patrick's Day or any other time you're craving something super sweet and festive.
Ingredients
  • 1 pkg. vanilla CandiQuik, or another white chocolate almond bark
  • 1 pkg Circus Animal Cookies (my favorite!)
  • About 2-3 cups Lucky Charms Cereal (depending on as much as you'd like)
  • About 1 cup M&M's candies
  • Sprinkles
Instructions
  1. Line a large, rimmed baking sheet with foil. Set aside.
  2. Melt the vanilla CandiQuik according to package directions or until smooth and melted. Spread the vanilla CandiQuik in an even layer onto the foil. You don't want it to be super thick, but don't make it super thin, either.
  3. Immediately top evenly with broken up Circus cookies, Lucky Charms, M&M's and sprinkles. Likewise, you could add dried fruits, nuts, or other candies if you'd like.
  4. Allow the bark to set up before breaking into pieces.

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DSC_0430AThis bark is sure to satisfy any sweet tooth since it’s packed with the delightful crunch of Circus Animal Cookies, a bite from the chocolate M&M’s, and the melt-in-your-mouth sweetness from the Lucky Charms! Don’t like an ingredient? Feel free to swap out the Circus Animal Cookies for another favorite, or try using Chocolate CandiQuik for a different flavor.

Lucky Rainbow BarkHope you have a sweet weekend!

xo, Hayley

 

Peanut Brittle Cupcakes

Peanut Brittle CupcakesPeanut brittle is one of those candies that I totally love but often overlook. One, because it isn’t sold in many stores, and two, because it isn’t as common as your average M&M’s or Skittles.

But when I am around it? Lawd have mercy, homedog. I’m scarfing it down like it’s my day job. It’s just so addictive!

Since I still have an enormous fear of candy thermometers (seriously, I do not have time for high-maintenance candy!) I haven’t actually made my own peanut brittle at home. If we’re being honest, I find it easier to just stock up at See’s Candies and get it for $6/box than stress over a pot of boiling caramel. Not my idea of a good time. Eating the peanut brittle, however, is a great time.

So while I haven’t mastered the brittle itself, I have mastered these scrumptious cupcakes! I have to admit, the peanut brittle flavor is spot-on. If you could somehow bottle it up and drink that delectable peanut butter caramel flavor, it would be the best beverage evah. But for now, you’ll have to settle with eating your cupcake and your peanut brittle, too. These are the best!

DSC_0316ASkip the candy thermom mama drama and buy yourself a box of brittle… and the ingredients for these cupcakes. You’ll be glad you did!

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Peanut Brittle Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Peanutty and caramel, these Peanut Brittle Cupcakes taste like the addictive candy without the fuss of making it. Top with your favorite homemade or store-bought brittle for the perfect, tasty garnish.
Ingredients
  • 1 box yellow cake mix
  • ¼ cup vegetable oil
  • 1 cup water
  • ⅓ cup caramel flavored syrup (NOT sundae sauce, but the kind you can use to flavor your coffee, like by Torani)
  • ¾ cup creamy peanut butter (I like Jif!)
  • FOR FROSTING:
  • 1 & ½ sticks butter, room temperature
  • ½ cup creamy peanut butter
  • 1 tsp vanilla extract
  • ¼ cup caramel flavored syrup
  • 1-2 Tbsp milk, if needed
  • About 4 cups powdered sugar
  • Peanut Brittle, prepared or your favorite homemade recipe, broken into shards
Instructions
  1. Preheat oven to 350 degrees F. Line two standard muffin tins with about 16 paper liners; set aside. Meanwhile, in a large bowl, beat together the cake mix, oil, eggs, water, caramel syrup and peanut butter together with a handheld electric mixer for about 2 minutes or until blended. Distribute batter evenly among the cupcake tins, filling about ¾" full.
  2. Bake for approximately 15-17 minutes or until a toothpick inserted near the center comes out clean or with light crumbs. Cool the cupcakes completely while you prepare the frosting.
  3. In the bowl of a stand mixer, beat together the butter, peanut butter, vanilla and caramel syrup with the paddle attachment until creamy and blended. Gradually add the powdered sugar, about one cup at a time, until frosting is light and fluffy. Add the milk if frosting is too thick.
  4. Spoon the frosting into a disposable piping bag attached with a large open star tip. Pipe the frosting high onto the cooled cupcakes, then garnish with a couple of shards of peanut brittle. Top with caramel sundae syrup if you'd like! Serve immediately.

DSC_0324AThese are FABULOUS! They’re a must-try. If you haven’t had caramel + peanut butter before, you must give this insanely-delicious combination a go. It’s a total winner and is what makes the flavor in these delectable Peanut Brittle Cupcakes so spot-on!

Have a fantastic day!

xo, Hayley

Pumpkin Whoopie Pies with Cream Cheese Frosting

pumpkinwhoopiesAs a kid, we always went to this local pumpkin farm whenever it was open for the season.

It was a family owned farm, but it was pretty obvious it was owned by a family who really didn’t care too much about appearances, nor pumpkins.

The pumpkins to pick from were mildly attractive at best and they charged like $100/pound per pumpkin so my parents never let us get any from there. I didn’t realize that gigantic orange squash that grow from the earth would cost an obscene amount of money to purchase and then mutilate in the name of Halloween.

However crappy the pumpkin farm was, I was always deathly frightened by their ‘Haunted House.’ It was basically a glorified longer-looking shed filled with remotely creepy odds and ends that were brutally scary to a child but were actually really poorly strewn about to an adult. So the morbid weirdo in me begged my parents to walk through it with me and I would jump and shriek at the poorly tossed plastic skeleton bones and clumpy clouds of fake spiderwebs.

Because I was so spooked out over the house, I had these memories that convinced me that this house was truly terrifying. So one year I insisted to my then-boyfriend that this local pumpkin farm had the creepiest haunted house and we had to go.

We get there and eagerly anticipate walking through that same beat-down shed and the ticket lady was looking at us like, ‘seriously?’ but I had these fond memories of being truly terrified of the badass animatronics and decor, so we entered the haunted house.

A vague monster-music soundtrack crackled in the distance and the scariest thing about it was probably that the mixtape on the tape player (!!) they used still worked. The first few feet of it were those light-up lawn decorations that are usually Christmas-time deer but they were tinted with red lights to look like… red deer? They also peppered in some light-up lawn deco ghost to truly delight their guests with fright.

Later on we entered some mummy tomb where a mannequin in the corner was half-assed draped with bandage tape. Shortly following that was a graveyard scene with foam skulls stabbed onto wrought-iron fencing and an animated skeleton-hand-popping-from-the-grave thingie that creaked with desperation when you walked past.

Lastly, you walked through a fog sequence because fog is the international symbol of fright, and then you were greeted with daylight and $80 pumpkins.

Pretty sure I was dying of embarrassment forever and wasn’t allowed to pick out “awesome dates” for awhile after that one.

Anyway. I still love pumpkin patches and have since found some other local ones who don’t charge an arm and a fake-skeleton leg for some lopsided misfit pumpkin. My fond memories of the pumpkin patch was the inspiration for these whoopie pies, and after seeing similar ones on Lizzy’s blog, I was convinced I had to make some!

These couldn’t be easier to make and make for such a great presentation for parties or just because :) Pumpkin Whoopies get dressed up like pumpkins in the patch with a simple Tootsie Roll ‘stem’ and a minty green gummy ‘leaf.’ Easy-peasy!

…and they don’t cost an arm or leg!

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5.0 from 2 reviews
Pumpkin Whoopie Pies with Cream Cheese Frosting
Author: 
Recipe type: Whoopie Pies, Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These adorable whoopie pies are made to look like pumpkins in the patch and taste as good as they look!
Ingredients
  • 1 box pumpkin cake mi (if you cannot find pumpkin mix, use spice cake)
  • 1 cup pumpkin puree
  • ½ cup buttermilk
  • ⅓ cup oil
  • 2 eggs
  • 1 tsp cinnamon
  • 1 pkg (8 oz) cream cheese, room temperature
  • ¼ cup butter, softened to room temperature
  • 1 tsp vanilla extract
  • 3-4 cups powdered sugar
  • About 15 Tootsie Rolls
  • About 8 Mint Gummy Leaves (if you can't find these (usually in a package with the orange gummies), you may substitute green AirHeads shaped like leaves
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners and set aside. Meanwhile, in a large bowl, combine the cake mix, buttermilk, pumpkin, oil, cinnamon and eggs with a rubber spatula until blended.
  2. Scoop ¼ cup-sized balls of dough and place them 1-2" apart on the prepared baking sheets. Bake for approx. 15 minutes, rotating pans halfway through baking time, until whoopie pies look set and spring back lightly when touched. Cool for about 10 minutes on the pan, then transfer to a wire rack. Cool completely.
  3. In the bowl of a stand mixer, beat together the cream cheese, butter and vanilla with the paddle attachment until creamy. Gradually add in the powdered sugar, about 1 cup at a time, until frosting is light and fluffy.
  4. Spoon frosting into a disposable piping bag attached with a large open circle tip (I like Atecco 807) and pipe the frosting high onto the flat side of a whoopie. Top with another like-sized whoopie. Repeat with remaining cookies.
  5. Very gently press a Tootsie Roll into the top of each whoopie pie to create a stem, then attach a half of a green mint leaf to the whoopie pie with a little frosting. Serve immediately!

DSC_0512ANothing beats the classic combination of luscious, light cream cheese frosting and soft and perfectly spiced pumpkin whoopies! I have a feeling you’ll agree! :)

Have a fantastic day!!

xo, Hayley

Chocolate Cookie Cups with Peanut Butter Cheesecake Frosting and National Dessert Month with California Milk and Tieks!

 

choccookiecupsHappy Monday, everyone!

Did you know that October is National Dessert Month? That pretty much makes October the best month ever, in my opinion… and it’s like they coordinated it perfectly with Halloween and the excess of candy coming my way. I cannot wait!!

As you know, as a baker I’m constantly working with a variety of products. But the one product I use the most would have to be dairy. Think about it: I can’t very well have successful cookies without butter, or moist banana bread with yogurt. And cheesecake without cream cheese? Forgettaboudit.

Is life really worth living without butter? That is the question.

For National Dessert Month I’m teaming up with two iconic and world-class California-based companies to bring you this delightful recipe today! The first is California Milk Advisory Board, which represents over 1500 dairy farms in California whose cows and farms make California the number one dairy state in the United States. No matter where you are in America, I guarantee you have some kind of dairy product in your fridge right now that has a Real California Milk Seal on it — meaning that dairy product, be it ice cream, cheese, yogurt, or butter, was made using Real California Milk.

DSC_0302AThe second is Tieks, the most versatile designer flat brand in the world! If you haven’t heard of Tieks, they’re a California-based company that makes gorgeous flats that are made of 100% premium, soft, full-grain leather that are made in Italy. Tieks are designed to add flexibility to your life with their brilliant construction. Their foldable split-sole design makes it compact and lightweight. The non-skid rubber patches and non-slip instep ensure comfort with each step, even for the flattest of feet (read: mine!). Not to mention, they’re stylish, expertly made, and my new favorite shoe in the world. Gotta love an awesome shoe company made in my home state!

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DSC_0868ATogether, the California Milk Advisory Board, Tieks and myself are bringing you this fabulous dessert and shoe pairing to help celebrate and kick-off National Dessert Month. CMAB and Tieks challenged me to create a unique recipe that showcases California dairy and pairs with one of Tieks’ fabulous flats. As a natural leopard lover (seriously, it’s a neutral in my book!) I chose their Leopard Flat to pair perfectly with my Chocolate Cookie Cups with Peanut Butter Cheesecake Frosting. Not only do these flats and cookie cups go hand-and-foot together, but I think the cookie cups are every bit as elegant as the flats themselves! Soft and chewy chocolate cookies are loaded with creamy California butter and topped with a luscious and light peanut butter cheesecake frosting. Lastly, they’re garnished with an adorable Reese’s Peanut Butter Cup”cake” to make these extra festive — it is National Dessert Month, after all!

Plus, it’s always fashionable to match your dessert to your shoes. Just sayin’ :)

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5.0 from 1 reviews
Chocolate Cookie Cups with Peanut Butter Cheesecake Frosting and National Dessert Month with California Milk and Tieks!
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These petite, sweet cookie cups are made of buttery rich chocolate and are topped with a light and luscious peanut butter cheesecake frosting, then garnished with the cutest Reese's Peanut Butter Cup"cake" for an impressive dessert that's stylish and scrumptious!
Ingredients
  • For the Cookie Cups:
  • ¾ cup Real California Butter, softened to room temperature (I used unsalted butter)
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 & ¼ cups chocolate cake mix (the dry mix)
  • 1 & ¼ cups all-purpose flour
  • ½ tsp baking soda
  • Pinch salt
  • For the Peanut Butter Cheesecake Frosting:
  • 1 stick (1/2 cup) Real California Butter, softened to room temperature
  • 1 pkg (8 oz) Real California Cream Cheese, softened to room temperature
  • 1 tsp vanilla extract
  • ½ cup creamy peanut butter
  • 3-4 cups powdered sugar
  • Chocolate sprinkles
  • 12 Reese's Peanut Butter Cup Minis
  • 12 Miniature M&M's (just the brown ones)
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 12-cavity muffin tin with cooking spray and set aside. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and white sugar on medium-speed, about 2 minutes. Beat in the egg and vanilla. Lastly, beat in the dry chocolate cake mix, the flour, baking soda and salt until a soft dough has formed.
  2. Using a cookie dough scoop, drop heaping Tablespoonfuls of cookie dough into the muffin tin, filling about ⅔ of the way full. Gently press the cookie dough into the tin so it's nestled in. Bake the cookie cups for about 12-15 minutes or until the tops are sunken in and the edges appear set. Do not over-bake! Remove from the oven and allow the cookie cups to cool mostly in the tin. Gently remove from the tin after about 20 minutes by carefully running a small knife around the edges of the cookie cups and lifting them from the muffin tin. Transfer to a wire rack to cool completely.
  3. To make the frosting: In the bowl of a stand mixer, cream together the butter and cream cheese on medium speed for about 1 minute. Beat in the vanilla and peanut butter until combined. Gradually add in the powdered sugar, about one cup at a time, until a softer frosting consistency has been achieved. You do not want it super stiff, but not so soft that the frosting will fall.
  4. Place ¾s of the cheesecake frosting into a disposable plastic piping bag affixed with a large open-star tip. Place the remaining cheesecake frosting into another disposable plastic piping bag affixed with a smaller open-star tip.
  5. Begin piping the cheesecake frosting high onto the cooled cookie cups using the large-tipped bag. Sprinkle with chocolate sprinkles. Using the smaller-tipped frosting bag, pipe little mounds of frosting onto the tops of the unwrapped Reese's Peanut Butter Cups to make little cupcakes. Top them with a brown miniature M&M candy, and garnish with a light sprinkle.
  6. Place the miniature "cupcakes" on top of the cookie cups and serve!

DSC_0884ADelicious, adorable and stylish, these tasty Chocolate Cookie Cups with Peanut Butter Cheesecake Frosting are a great and fashionable way to celebrate National Dessert Month with Tieks and the California Milk Advisory Board! Nothing beats the classic combination of chocolate and peanut butter, especially when they’re amped up with rich creamery California milk-based butter and cream cheese and eaten while rockin’ a totally gorgeous pair of leopard Tieks!

For more information about California Milk, be sure to visit the CMAB’s website. You can also connect with them on Facebook, Twitter, Pinterest & Instagram.

For more information about Tieks, be sure to visit their website to shop their collection! You can also connect with them on Facebook, Twitter, Pinterest & Instagram.

Thanks for stopping by! Have a delicious day!

xo, Hayley

In the interest of full disclosure, I am a proud brand ambassador for the California Milk Advisory Board and have been since May 2014. I have partnered with Tieks and CMAB on this campaign to bring you this original recipe. As always, all opinions are 100% my own. 

 

 

Donut Bird Nests

donutbirdsI have been SO ANXIOUS to share this adorable idea with you guys and today is the day!

If you’re a blogger (or an avid reader of blogs) you know that bloggers usually bake holiday treats a good month to a month in a half prior to the holiday actually happening.  That means Christmas cookies are baked on Halloween, Easter is basically done before St. Patrick’s Day (which is usually done the second Valentine’s Day candy actually comes out) and so on.  We’re like a magazine — we gotta be ahead of the times, people.  No one actually bakes Christmas cookies on Christmas anymore, do they?  {Or am I just depriving my family of their holidays?  Don’t answer that}.

Thankfully, my family is used to eating Halloween candy before October 31st even appears in the same calender month and thankfully they have no objections (and if they did, I would probably question my actual genetic relation to them because who complains about candy?)

HOOOOWEVER, whenever a new holiday rears its ugly head I get really super duper anxious.  So anxious that my mind completely blanks on things to bake.  I feel like everyone and their crafty mother has some genius way of using the newest flavor of what-have-you candy or has crafted the most gorgeous something for whatever-holiday before I can even COMPREHEND which holiday I should be baking for.

This usually means I stand in the candy/seasonal aisle of Target for a good HOUR just STARING at the candy like some lunatic, waiting for the sugar gods to send me some philosophical message of truth so I can get my life back on track and start baking Easter eggs or whatever.  Plus, I feel like I’ve baked enough crazy junk on this blog to know that I can’t skirt by with some chocolate chip cookie with springtime chocolate chips in it and have it pass as genius.  I set the bar high and I know you guys expect more from me which motivates me to be a better blogger and baker, but also motivates me to drink excessive amounts of alcohol and take Xanax (I still love you).

So on one of my lunatic shopping sprees and after having spent a good hour staring at pastel bags of egg-shaped candy, I was about ready to open up a bottle of vodka in the middle of the store when I happened to pass the donuts in the bakery.  You know the prepackaged coconut crunch donuts they have in those tubular packages?  Yep, those donuts.  And as I slowed my cart to a stop, a lightbulb sparked a little.  Coconut crunch donuts kinda look a lot like nests, don’t they?  Disheveled random smatterings of toasty coconut attached to an adorably petite, round cake.  Not that actual nests look like cake or I would probably be arrested for mass bird-nest defacing BUT you understand what I mean.  So I tossed them in my cart along with some Cadbury Mini Eggs, Reese’s Mini Eggs and Mini Whopper Eggs and with a little white chocolate glue, crafted me some edible Donut Bird Nests.

DSC_1054AAND OH MY GOD AREN’T THEY CUTE?!  I promise making and eating copious amounts of these will not result in your bird-nest defacement arrest.  Pinky swear.

SO GET TO BAKING.  Er, making (since this really only requires having a pulse to make).

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5.0 from 3 reviews
Donut Bird Nests
Author: 
Recipe type: Treats, Donuts
Prep time: 
Total time: 
Serves: 20-24
 
These adorable donuts look exactly like birds nests and are fun, EASY Easter treats to make with kids! Use your favorite candy to jazz things up.
Ingredients
  • Coconut crunch mini donuts (or any crumb coated donut hole/miniature donut)
  • 1-2 squares White Chocolate Candiquik
  • Cadbury Mini Eggs, Reese's Mini Eggs, Mini Whopper Eggs, or any other egg-shaped candy of your choosing
Instructions
  1. Melt the Candiquik according to package directions. If you're making around 24 miniature donut nests, I would only melt about 1-2 squares of the Candiquik -- just break it off and save the rest later. You can also melt the entire package, allow it to harden and reuse it later -- whichever is easiest for you.
  2. Using your thumb, make a small well/indentation in the center of the miniature donut, like where the hole is. This just helps the egg candies stick better.
  3. Dip the bottom of an egg candy into the white chocolate and gently press it into the indentation in the donut. Repeat with remaining candies and donuts. I used three eggs per donut, but do what you like best. Allow the donuts to sit for about 5-10 minutes, allowing the chocolate to harden, before consuming.

DSC_1061AThese are SOMUCHEASIER than making those traditional chow mein noodle cookies which I find to be way too sticky and hard to shape (while some argue they technically have no shape, they DO have a shape and that non-shape shape is VERY hard to form!!  Or maybe I’m incompetent).  Feel free to use your imagination and let the candy in the seasonal aisle guide you as to how you want your nests to look.  There’s really no ‘wrong’ way — any way will lead you to deliciousness and ADORABLE and EASY Easter treats!

Have a fantastical day!!

xo, Hayley

 

Blue Pixie Dust Cupcakes for Disney’s The Pirate Fairy Movie!

pixiedustcupcakesI am a huge Disney fanatic and grew up watching hours and hours of Disney movies, singing with the sing-along songs, and living vicariously through every character’s adventure. I certainly had my list of favorite characters, and Tinkerbell was one of them.  I mean, who doesn’t want their own fairy to flutter around them sprinkling pixie dust and magic everywhere she goes?

 And where’s the job application for becoming a fairy, because I think I am totally qualified seeing as I am 23 and still wear body glitter like it’s still 1995.

So when Disney asked me to help them celebrate the release of their all-new Tinkerbell movie, The Pirate Fairy, I gladly said yes!  In this brand new adventure, follow Tink and friends as they try to save the magical Blue Pixie Dust after it has been taken by Zarina, a misunderstood dust-keeper fairy who joins forces with the pirates of Skull Rock. DSC_0017A DSC_0015ASince the Blue Pixie Dust is important to the fairies of Pixie Hollow, I thought I’d make a cupcake that shows off all of that beautiful blue glittery goodness on top with tons of fairy magic swirled inside.  Each cupcake is filled with swirls of mystical rainbows in the fluffy, tender cake and the sweet buttercream frosting, then topped with sparkling Blue Pixie Dust, sugary blue sprinkles and the must-have accessory for any fairy, an edible, glittery fairy wand made of pretzel sticks and chocolate stars.  The result is a stunningly magical rainbow cupcake that’s fit for any fairy princess! If you ever wondered what the rainbow tastes like, it tastes a lot like magic! :) DSC_0019A

5.0 from 2 reviews
Blue Pixie Dust Cupcakes for Disney's The Pirate Fairy movie!
Author: 
Recipe type: Cupcakes
Serves: 12
 
Experience the magic of the rainbow in these beautiful rainbow Blue Pixie Dust Cupcakes, made especially for the release of the new Disney movie, The Pirate Fairy, out April 1st, 2014.
Ingredients
  • 1 box white cake mix, plus ingredients on back of box
  • 1 small box sugar free/fat free instant vanilla pudding mix
  • 2 sticks butter, room temperature
  • 2 tsp vanilla extract
  • 4 cups powdered sugar
  • Wilton Gel Food Colors in Teal, Lemon Yellow, Pink, Violet, Kelly Green
  • ½ package Wilton Candy Melts in Yellow
  • ¼ package Wilton Candy Melts in White
  • 12 regular-sized pretzel sticks
  • Blue Pearl/Luster Dust
  • White Pearl/Luster Dust
  • Blue Sparkling Sugar Sprinkles
  • Small Star Chocolate Mold (found at most craft stores or online baking supply stores -- individual stars within mold are approximately the size of a nickel)
Instructions
  1. Preheat oven to 350 degrees F. Line one 12-cavity muffin pan with paper liners.; set aside.
  2. Prepare the cake batter according to package directions; stir the dry pudding mix into the batter to combine. Divide the batter evenly among five small bowls; tint each bowl with each food color: violet, pink, lemon yellow, kelly green and teal. I like going easier on the food coloring since the gel tends to be more concentrated and I was looking for more pastel-y colors than bright, intense colors.
  3. Layer the colors a spoonful at a time into each muffin cup. Each muffin cup should be about ¾ full of batter. E.g., a spoonful of purple, then green, then yellow, then teal, then pink. Do not swirl the colors as it will muddle them. Layering them is perfect.
  4. Bake the cupcakes for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cupcakes completely.
  5. While cupcakes cool, prepare your magic wands. Melt the Yellow Candy Melts in a microwaveable bowl until smooth. Pour the melted candy into a piping bag or zip-top baggy, seal out the air and snip off a corner of the baggy. Pipe the candy melts into each star mold until you have 12 stars filled. Gently tap the mold so the candy filled within the mold evenly, and briefly freeze for about 10 minutes so candy hardens. Pop candy out from mold; set aside.
  6. Now, melt the White Candy Melts until smooth; dip each pretzel stick into the white candy coating, shaking any excess off. It is perfectly okay not to coat the entire pretzel stick (where your fingertips hold the pretzel is fine to leave bare since it will adhere to the back of the stars anyway). Set the dipped pretzels onto a foil-lined plate and briefly freeze the pretzels to harden. Remove from freezer.
  7. With the leftover candy melts (of either color) dip the uncoated end of the pretzel stick into the melted candy and gently press to the flat back of a star. Allow the wands to set. Once set and attached together, dust liberally with the Pearl Luster Dust/Disco Dust; set aside.
  8. For the frosting: in the bowl of a stand mixer, beat together the butter and vanilla until smooth and creamy. Gradually add the powdered sugar, about one cup at a time, until light and fluffy. Divide the frosting evenly among three small bowls; tint one bowl with the yellow food dye, another bowl with the pink food dye, and the third bowl with the teal food dye. Spoon each dyed frosting alongside each other in a piping bag attached with a large circular tip (I like Atecco 801). Just layer the frosting evenly into the bag as much as you can so it looks kaleidoscopic and so that no one color takes over.
  9. Pipe the frosting high onto the cooled cupcakes; garnish with the blue pearl dust and blue sparkling sugar. Top with a magic wand and serve!

DSC_0026a   DSC_0030AIt may seem like a lot of steps, but don’t be discouraged!  In a matter of an hour you will have gorgeously frosted, positively stunning rainbow cupcakes covered in beautiful, edible fairy wants and the ever-so-coveted Blue Pixie Dust!  The perfect dessert for your little fairies :) Be sure to check out Tinkerbell’s new adventure, The Pirate Fairy, out on Blu-ray™ and Digital HD April 1st!  You can purchase Disney’s The Pirate Fairy HERE or see what the Disney Fairies are up to by Liking their Facebook page HERE.  Just be sure to celebrate the momentous adventure with some delicious cupcakes! Have a fantastical day, my fairy friends! xo, Hayley

I was asked by BlogHer to participate in this campaign for Disney to promote the new movie, The Pirate Fairy, out April 1st 2014.  All opinions are 100% my own and I was compensated for creating this unique recipe. 

Bourbon Chocolate Cherry Cookie Bites

bourbonchocWho was the worst boss you ever had?

Some of you may not know, but on Monday I was FINALLY freed from my own personal prison called my latest employer.  This meant I was no longer responsible for answering calls from concerned clientele and responding with answers I was not confident with because our procedures and processes at that job made Alice and Wonderland look logical and straightforward.  I no longer had to be a slave to my cubicle, be timed when I used the restroom (not even kidding) or have my calls recorded for “quality assurance” (which is their friendly way of saying “for being Big Brother-y”).  And most importantly, no longer did I have to work with the WORST bosses on the face of the freakin’ planet!

It was enough to get me royally smashed the night I was fired.  And celebrate with an ice cream sundae, as most recent fire-ees do.

So yeah, not only did they TIME OUR BATHROOM USAGE (!!) side note: isn’t this a violation of something?  Like, um, bowel intrusion or something? so I knew when I set personal records of walking to the bathroom, urinating, washing and walking back in under 2 minutes and 30 seconds, but they also called us ‘inadequate’ to our faces and would set their scary spy minions out to listen to our conversations.

Dude, never in my life have I felt more like Winston Smith than I did there.  Maaaaahhh gawwwwd, it was 1984 eerrrryydaaay.

Anyway, my boss in particular I called “Glinda the Bad Witch” because she had the jovial, sweet appearance of Glinda (if Glinda had a pseudo Farrah Fawcett hairdo — and um, can someone tell her that that hairstyle died 40 years ago?) but the black soul of the Wicked Witch, if the Wicked Witch also murdered puppies, ate children and hated Christmas music, AKA, all the evil things one can possibly do.  She huffed and puffed herself down the aisleways of our cubicles multiple times a day barking orders and asking us if we could login to the website where we did the majority of our work.  And if the website was down, well, she’d still ask, and if you said no, she’d get angry.  You could usually tell because her hair would get more feathery and her jovial expression turned scary and red, like a violent tomato.

Her favorite pasttime was sending no less than five thousand emails a day, usually about procedures, but she did have a knack for sending sassy ones about making sure you were in the right phone mode, or ones where she told my coworker Sarah that Sarah had “attitude.”  This didn’t really bother us because we spent the majority of our shift laughing at what an assclown Glinda was with her regular rotation of garish tops and her matching clogs because seriously, who the hell wears clogs?

She enjoyed demanding tasks get done, phones get answered and that we remained busy, but she spent her ten hour shift holed away in her office eating cheeseburgers and staring intently at her computer screen.  90% of the time, her office door was shut and she was inside speaking with one of her minions — usually the googly-eyed one who answered questions with questions, had the IQ of a fork and spoke like she had a broken jaw — while we slaved away for her perfect numbers that she could report to the dingbat cult-leader director who frequented the office and made all of management squirm like the flea-infested rats they are.

And she hated that I wore skulls on my clothes or jewelry, probably because she was born without one and was therefore incapable of filling her head with anything except air and bullcrap.

Anywhoooo, the second they pulled me into the office and informed me I was being fired, I was given a box to pack up my things while the rats scuttled around my cubicle picking at their butts and feeding the poop to one another.  And when I stepped outside at 6pm — 3 hours earlier than my regularly scheduled shift — I just about did a Celtic jig to my car.  And then I came home and drank bourbon.  That’s precisely where the idea for these cookie bites came from!  Bourbon + bad day + incessant need for cookies can conjure up some pretty brilliant ideas :)

DSC_0913AThese cookie bites are loaded with chocolate and bourbon, then topped with a boozy chocolate covered cherry, more chocolate, and chopped chocolate cherry pieces.  It’s the ultimate bite for the chocolate-cherry lover, and it’s a festive, adult-y treat for your Christmas party!!

Make them, and then talk about how much you hate your boss.  You’ll be happy you did because your boss is obvi not as cool as you and is obvi not eating awesome boozy cookies.

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5.0 from 2 reviews
Bourbon Chocolate Cherry Cookie Bites
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Plush chocolate cookie bites laced with spicy bourbon, then topped with boozy chocolate covered cherry candies make these adult-y treats a tantalizing experience during the holiday season!
Ingredients
  • ¾ cup butter, room temperature
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • ¼ cup cocoa powder
  • 1 tsp vanilla extract
  • ¼ cup bourbon
  • 1 egg
  • 1 tsp baking soda
  • Pinch salt
  • 2 & ¼ cups all purpose flour
  • 24 chocolate covered amaretto cherries
  • 1 pkg Wilton Chocolate Cherry Candy Melts
  • 1 pkg Andes Chocolate Cherry Jubilee Candies, roughly chopped
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 24" cavity mini muffin tin with cooking spray; set aside.
  2. In the bowl of a stand mixer, beat together the butter and sugars until creamy. Stir in the cocoa powder. Add the vanilla, bourbon and egg and beat to combine. Gradually add the baking soda, salt and flour to incorporate until a soft but somewhat sticky dough forms.
  3. Portion one heaping Tablespoonful of dough into each mini muffin cavity. Bake for approx. 8-10 minutes or until tops appear set and rounded. Cool for about 5 minutes in the pan, then immediately press a chocolate covered amaretto cherry into the center of each cookie cup. Allow the cups to cool.
  4. Remove the cups and place on a wire rack with a sheet of wax paper underneath. Melt the Wilton chips according to package directions until smooth. Drizzle the chocolate on top of the cookie bites and immediately sprinkle with the chopped candy pieces. Let set for about 10 minutes, then serve!

DSC_0928ACherry and chocolate are a delicious combination that always reminds me (oddly) of summertime (chocolate cherry colas or cakes!) and Christmastime (those delicious amaretto cordial cherry candies!).  Melting a boozy chocolate cherry candy into the center of a gooey, bourbon-laced chocolate cookie is such a smart idea because it blends the bourbon-y background flavors so beautifully and adds that hint of sweetness and spice to the batter.  The drizzle of chocolate and additional chocolate cherry candies on top is optional, however, I highly recommend it for added flavor + crunch!  I love the additional punch of that bright cherry flavor from the candy and I am officially OBSESSED with the Limited Edition Wilton Chocolate Cherry Melts [I scored mine at Michael’s]!  You MUST find them and hoard them for eternity :)

Have a fantastical day!!

xo, Hayley

Chocolate Donut Turkeys

chocdonutturkeySo I’m kiiiiinda in a predicament, guys.

Well.  A could-be predicament.

A week ago, I went to the store and bought a couple random things including some soup.  This also happens to be the same soup I have been eating on a daily basis for a week.  Actually, I bought eight cartons of said soup and am down to one carton left.  I may or may not have a soup problem.  Soup problems: they’re a thing, people.

Anyyyywaaays, while I was checking out with my stuff + apocalyptic stash of soup, I happened to have a rather handsome checker.  Like the typical lame-o I am, I made small talk about how the store was busy and tried to distract him from the fact that I must be a weirdo if I was buying eight cartons of tomato soup… which, not surprisingly, probably drew his attention more to the fact that I had an unusually large supply of soup in my cart.

After I walked my groceries to my car, I decided I hadn’t made a fool of myself enough, so I ran back inside with my name and number scribbled on a ripped-up receipt.  I waited in his line until he noticed me again and handed him my number.  I’m sure that either due to the fact that this was an incredibly bold, out-of-character move of mine OR because I have likely eaten seventeen gallons of pureed tomatoes in one week that I blushed insanely red as I handed over my number.

And then, to my complete shock and happiness, he texted me!  He actually texted me!  I was totally dorky with elation until I realized something utterly dark and disturbing.

What if this doesn’t work out?  What if he thinks I’m a psycho or what if we were to date and it ended terribly?  I mean, obviously those things would be awful, but oh my god, that is the only store where I can get my soup.  Like, I hope he wouldn’t think I was stalking him when I go on my weekly soup-trough run.  It’s not you… it’s the soup!!

Because really, I can’t live the rest of my life without this soup, you guys.  It’s life-changing.  And if I just ruined it by being bold and flirty… my heart can’t go on.

Luuuucccckily my insanity hasn’t jeopardized the texting or the soup-shopping, so it’s only a matter of time, I suppose.  In the meantime, I am going to enjoy my soup and these adorable Chocolate Donut Turkeys.  Because if I can’t have my soup, I will have a donut, dammit.

DSC_0600AFunny story: Dorothy made these Brownie Candy Turkeys last week which happen to look nearly identical to my donut turkeys.  I texted her immediately after her post went live to inform her I had made something eerily similar and that I hoped that my posting my version wouldn’t ruin our friendship.  If I had to lose soup and my bloggy best friend in the same week, I don’t even know if I’d get out of bed ever again.  But thankfully, us bloggers know what it’s like to have the same ideas at the same time, so I was able to leave my bedroom and live life.  Thanks for being such a genius, Dorothy! :)

Anyway, it’s turkey time.  Gobble-time (also, I promise never to say ‘gobble-time’ ever again).

DSC_0597A

5.0 from 2 reviews
Chocolate Donut Turkeys
Author: 
Recipe type: Donuts
Prep time: 
Total time: 
Serves: 8
 
These simple chocolate donuts transform to look like adorable Thanksgiving turkeys with the help of a little chocolate icing and candy toppings!
Ingredients
  • 1 pkg chocolate-frosted donuts
  • 1 can chocolate icing
  • Candy corn (I used s'mores flavor and regular flavor)
  • Royal icing eyeballs (like by Wilton-- found at Michael's or Walmart)
Instructions
  1. Using an offset spatula, smear a generous amount of chocolate frosting into the top of one of the chocolate donuts, covering the entire plane of the top of the donut. Set aside.
  2. Using the candy corn, create a fanned wingspan pattern as you'd like. Then gently press the candy eyeballs onto the turkey.
  3. For the beak, gently snap off the white tip of the candy corn and attach it sideways onto the turkey underneath the eyes.

DSC_0608AThese chocolate donut turkeys take minutes to make and create such a unique and fun breakfast or dessert for the fall holiday!  Consider setting up a candy buffet and have the kids decorate their own turkeys on Thanksgiving morning.  Or make Santas or Snowmen during Christmastime using white canned frosting and original glazed donuts.  The possibilities are endless!

Have a fantastical day!!

xo, Hayley

 

 

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