Energy Cookies

These Energy Cookies are fabulous! Chock full of peanut butter, oats, almonds, dark chocolate and flax seed, they're packed with antioxidants, protein and fiber... and they taste amazing!

Labor Day is nearly here, and there are so many directions your holiday could take! Whether you’re taking the boat out to the nearest body of water, throwing a pool party with your kiddos and friends, or taking on the mall for a marathon shopping spree, Labor Day is generally a pretty active day if you think about it! Sure, there’s a lot of lounging around (preferably on said boat with a fruity drink?) but for the most part, people are doing something active. After all, Labor Day usually signifies the end of summer, just before school starts back up again. Why not do something fun?!

If you ask me, I’ll be in the air-conditioning catching up on a juicy novel – that is my idea of a good time! But if you are like most people and prefer to do something fun and active, you may need some kind of pick-me-up in between butterfly strokes or snagging killer deals at the mall. Something that will curb your appetite before someone fires up the grill, or before you finally cave and eat the mall pretzel. Something that’s portable, bite-sized and easy to eat on the go. Something like these Energy Cookies!

These Energy Cookies get their name because they’re packed with good-for-you ingredients that ramp your body up with energy, nutrients and even Omega-3s!

These Energy Cookies are fabulous! Chock full of peanut butter, oats, almonds, dark chocolate and flax seed, they're packed with antioxidants, protein and fiber... and they taste amazing! First, these cookies start with Krusteaz Brown Sugar & Oatmeal Cookie Mix for a hearty base. Next, we add in creamy peanut butter for protein which keeps you fuller longer. I also added in coconut oil – a healthy saturated fat – in place of the butter in this recipe. And to spike it with healthful ingredients, I added dark chocolate (rich in antioxidants), almonds (for protein and fiber), and ground flaxseed, which is the richest source of Omega-3 fatty acids (vital for energy production, brain function, and strengthening immunity, to name a few!).

All in all, these Energy Cookies are good tasting and good for you, too! Crunchy, soft, chewy and packed with gooey chocolate, it’s almost hard to believe they’re good for you. But once you snack on one (or two!) and finish your Labor Day festivities, you’ll see just how energizing they are!

Ready to munch on these babies!? Get the recipe for ENERGY COOKIES!

These Energy Cookies are fabulous! Chock full of peanut butter, oats, almonds, dark chocolate and flax seed, they're packed with antioxidants, protein and fiber... and they taste amazing! xo, Hayley

In the interest of full disclosure, I am a proud brand ambassador for Krusteaz. I was compensated for this post as part of our partnership, but all opinions are 100% my own. Thank you for supporting the brands that keep my site going!

Chocolate Mousse Brownies

Chocolate Mousse Brownies: fudgy one-bowl brownies topped with a super simple light & fluffy chocolate mousse. So impressive, so fudgy, so fabulous! If you’re looking for something super chocolaty, ultra fudgy and truly delightful, look no further! These Chocolate Mousse Brownies are all that & more!

So this weekend I’m throwing a little party with my close family & friends to celebrate the release of my book, Out of the Box Desserts. I figured it was a great way to get everyone together – some of whom I haven’t seen in a long time! – and eat a bunch of food, drink a bunch of sangria, and hang out in the AC. Sounds lovely, right?

And I’m sure it will be lovely. But in the meantime, and the days/hours leading up to it, it’s not so lovely. Why?

Because basically I come from a long lineage of slobs and ridiculously lazy.

I’m not proud of my heritage; in fact, I’m kind of embarrassed. So much so that I usually ignore the dust bunnies that are living and throwing family reunions under my desk. You can shame the heritage, but you can’t take the heritage out of shame. Wait, that’s not how it goes. I don’t even know anymore.

So yeah, in preparation of having 20+ people in my home this weekend, I’ve been inspecting the house meticulously. And in my inspections, I’ve found some strange things:

  1. Dog hair gets everywhere. And I mean, everywhere. I try to vacuum and dust and keep clean but my god, I’m surprised Mannie still has hair after the amount I find on the regular.
  2. Our walls had dust on them. I didn’t realize my family and I were transported and now live inside of Disney’s Haunted Mansion, but apparently we do and I’m pissed that it doesn’t come with free fast-passes to Splash Mountain.
  3. Dust accumulates irritatingly fast. Like, I dusted on Monday and there’s already more dust everywhere. WHY IS MY HOUSE SO DUSTY!?
  4. Hazmat suits for a family of five (to prevent a dusty house) are quite expensive.
  5. I’m pretty sure the bottle of Scrubbing Bubbles is supposed to help clean your shower multiple times; it is not intended as a one-use kinda bottle (unless you live here).
  6. And I hate cleaning.

So why I didn’t hire a housekeeper is beyond me. Next time!

ANYWHO, let’s talk about these outrageous Chocolate Mousse Brownies, mmkay? They are SO FUDGY, I can barely handle it. And they’re topped with the fluffiest freakin’ chocolate mousse ever. In other words, they’re great house-cleaning fuel AND they’re a must-make if I do say so myself.

Make them now and clean up later!

Chocolate Mousse Brownies: fudgy one-bowl brownies topped with a super simple light & fluffy chocolate mousse. So impressive, so fudgy, so fabulous! *recipe from here

5.0 from 2 reviews
Chocolate Mousse Brownies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
 
These Chocolate Mousse Brownies are surprisingly easy to whip up and they taste INCREDIBLE. Fudgy brownies with a fluffier-than-air chocolate mousse. Is there anything better?
Ingredients
  • FOR BROWNIES:
  • ¾ cup butter, melted
  • 1 & ½ cups sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • ½ cup cocoa powder
  • ½ tsp salt
  • ¾ cup all-purpose flour
  • FOR MOUSSE:
  • ¾ cup miniature marshmallows
  • 4 oz (1 bar) semi-sweet chocolate, chopped
  • ¼ cup milk
  • 1 cup heavy whipping cream
  • Chocolate ganache, for drizzling, optional
Instructions
  1. Preheat oven to 350 degrees F. Line a 9x9" square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
  2. In a large bowl, combine the melted butter and sugar until smooth. Add in the eggs, one at a time, stirring well after each addition, followed by the vanilla. Lastly, stir in the cocoa powder, salt and flour until a soft batter forms.
  3. Pour the batter into the prepared pan and smooth into an even layer. Bake for approx. 22-25 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. To make the mousse: In a large saucepan, combine the miniature marshmallows, chopped chocolate bar, and milk over LOW heat. Stir frequently to melt the ingredients together. Once melted and smooth, cool completely (about 15-20 minutes).
  5. After chocolate mixture has cooled, whip the heavy whipping cream in the bowl of a stand mixer until stiff peaks form. Fold in the cooled chocolate mixture to combine. Spread the mousse over the brownies in an even layer. Refrigerate for at least 1 hour to set up.
  6. Just before serving, drizzle with chocolate ganache if desired. Store leftovers in the fridge.
  7. *NOTE: to make chocolate ganache, combine ½ cup chocolate chips and ¼ cup heavy whipping cream together in a microwave-safe bowl. Heat on HIGH for about 15-20 seconds, stir, and continue heating in 10 second increments until smooth.

Chocolate Mousse Brownies: fudgy one-bowl brownies topped with a super simple light & fluffy chocolate mousse. So impressive, so fudgy, so fabulous! My dad and I couldn’t get enough of these fabulous brownies! They are seriously the fudgiest, chocolatiest brownies I’ve ever had. Any brownie/chocolate/mousse fan will flip for these!

Chocolate Mousse Brownies: fudgy one-bowl brownies topped with a super simple light & fluffy chocolate mousse. So impressive, so fudgy, so fabulous! Have a super sweet day!

xo, Hayley

The Best Chocolate-Frosted Yellow Cupcakes

The BEST Chocolate-Frosted Yellow Cupcakes: moist, fluffy and buttery vanilla cupcakes topped with a rich, chocolaty and decadent EASY chocolate frosting. So simple, so impressive! These Chocolate-Frosted Yellow Cupcakes truly are the best ever! Moist, fluffy and topped with a sinfully rich & delicious chocolate frosting. No one will know you took shortcuts to make these!

So on Saturday, I had my first-ever book signing at Barnes & Noble! *cue all the gasps*

It was crazy awesome and I want to take this time to personally thank each and every one of you who stopped by the table and said hello, who sampled treats, and for those who bought the book – thank you. I appreciate you so much, and hope your shopping experience was a little sweeter with some cupcakes and brownie bombs 🙂

And the best news of all: we sold out! Such an exciting time for me, and I’m so grateful and humbled! This is still super new to me, so the fact that over 30 books were sold on Saturday at that Barnes & Noble alone is mind-blowing.

And it obviously calls for cupcakes. Plenty of cupcakes.

These Chocolate-Frosted Yellow Cupcakes are incredible. The cake is moist, buttery and fluffy, and the chocolate frosting is just out-of-this-world-amazing. It’s SO chocolaty!

The BEST Chocolate-Frosted Yellow Cupcakes: moist, fluffy and buttery vanilla cupcakes topped with a rich, chocolaty and decadent EASY chocolate frosting. So simple, so impressive! Now, you could always go all-vanilla or all-chocolate with your cupcakes, but I love the contrast between a buttery vanilla cake and a chocolate icing. There’s just something about it that’s so classic to me. But as I said, this frosting would be amazing on a chocolate cupcake, or you could make a killer buttercream to frost these equally-killer cupcakes. Whatever floats yo boat!

But whatever you do, pretty please promise you’ll make ’em? I pretty promise they’re worth every bite!

The BEST Chocolate-Frosted Yellow Cupcakes: moist, fluffy and buttery vanilla cupcakes topped with a rich, chocolaty and decadent EASY chocolate frosting. So simple, so impressive!

5.0 from 2 reviews
The Best Chocolate-Frosted Yellow Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These Best-Ever Chocolate-Frosted Yellow Cupcakes truly are the BEST! Moist, fluffy and delicious with a sky-high decadent chocolate frosting. No one will know you took shortcuts to make these fab cupcakes!
Ingredients
  • 1 box yellow cake mix
  • 1 (3.4 oz) box instant vanilla pudding mix (just the dry mix)
  • 1 & ¼ cups buttermilk
  • ½ cup oil
  • 3 eggs
  • 1 Tbsp vanilla extract
  • FOR FROSTING:
  • ¾ cup butter, softened to room temperature
  • ½ cup cocoa powder
  • 1 tsp vanilla extract
  • ½ cup heavy cream (may not use all of it)
  • About 3-4 cups powdered sugar
  • Chocolate sprinkles
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners. Set aside.
  2. In a large bowl, combine the cake mix, dry pudding mix, buttermilk, oil, eggs and vanilla. Beat well with an electric mixer for about 2 minutes or until combined and fluffy.
  3. Distribute batter evenly among baking cups, filling about ¾ full. Bake for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. To make the frosting: In the bowl of a stand mixer, cream together the butter, cocoa powder and vanilla until creamy, about 1 minute. Add in the powdered sugar, one cup at a time, beating well after each addition. Stream in the heavy cream a little at a time to thin out the frosting if it is too thick. Frosting should be light and fluffy.
  5. Pipe the frosting onto the cooled cupcakes; garnish with chocolate sprinkles.

The BEST Chocolate-Frosted Yellow Cupcakes: moist, fluffy and buttery vanilla cupcakes topped with a rich, chocolaty and decadent EASY chocolate frosting. So simple, so impressive! I am officially obsessed with these cupcakes! That frosting is just SO wonderful!

The BEST Chocolate-Frosted Yellow Cupcakes: moist, fluffy and buttery vanilla cupcakes topped with a rich, chocolaty and decadent EASY chocolate frosting. So simple, so impressive! Have a super sweet day!

xo, Hayley

No Bake Cookie Dough Brownies

These No Bake Cookie Dough Brownies are a miracle dessert! Fudgy brownies, egg-free cookie dough, and a rich chocolate ganache - all entirely NO BAKE! Easy, impressive and great to make with kids! You read that right: these No Bake Cookie Dough Brownies are entirely no-bake! The oven isn’t turned on ONCE. The fudgy brownie base, the gooey egg-free cookie dough and the rich chocolate ganache are all no-bake!

It’s Wednesday! But not just any Wednesday.

It’s the Wednesday after my book’s official release! (That was yesterday, August 2, 2016!)

I feel like a new mom who has to capture and document every single “first” with my book. First time I held my book, first time I read my book, first time I baked from my book, first time my book made TV, first time my book made print, first time it was on shelves…

All with pictures of me looking totally deranged and goofy, but purely happy and oblivious to anyone around me who may be questioning why is that tattooed girl holding a cookbook and smiling like a maniac in this Barnes & Noble?

Anyway, the book should have shipped from anywhere and everywhere, so if you pre-ordered it, I hope you get it ASAP! And if you happened upon it in stores and purchased it, I hope you’re enjoying every second of it! I truly put my heart and soul into every recipe, story, picture, everything. And it means the world to me that you purchased it!

So yeah, I’m eagerly awaiting the book’s arrival on everyone’s doorsteps. LET ME KNOW HOW YOU LIKE IT!

But in a way I’m also kind of scared. Like, will I feel how celebrities feel when I read my reviews on Amazon? Will it be likened to paparazzi saying “she gained 10 pounds!” or whatever, except with people saying, “I hate this book; I gained 10 pounds!”? Or worse: this book is gross? I mean, I edited the recipes including cricket flour down to less than five, and there are minimal hot dog desserts in the book so I think we should be good with avoiding the whole ‘gross’ factor 🙂

Either way, I’m going to be stuffing my face senseless with these No Bake Cookie Dough Brownies while the comments roll in.

These No Bake Cookie Dough Brownies are a miracle dessert! Fudgy brownies, egg-free cookie dough, and a rich chocolate ganache - all entirely NO BAKE! Easy, impressive and great to make with kids! No Bake Brownies are my new favorite thing to make. For one, they’re SO easy, and for two, it still blows my mind that they’re super fudgy and rich but entirely no-bake. And of course, this version has an egg-free cookie dough topping that’s just to-die for. And chocolate ganache. Because any time you eat your feelings, there has to be ganache involved.

So yeah. Write a nice review and I’ll make you a brownie?

These No Bake Cookie Dough Brownies are a miracle dessert! Fudgy brownies, egg-free cookie dough, and a rich chocolate ganache - all entirely NO BAKE! Easy, impressive and great to make with kids!

5.0 from 1 reviews
No Bake Cookie Dough Brownies
Author: 
Recipe type: Bars
Prep time: 
Total time: 
Serves: 9
 
These No Bake Cookie Dough Brownies are a miracle! Super fudgy, ultra rich and SO EASY!
Ingredients
  • FOR BROWNIES:
  • ½ cup evaporated milk
  • 1 cup semi-sweet chocolate chips
  • 1 (7 oz) jar marshmallow fluff
  • 1 (15 oz) pkg Oreo cookies, ground into a fine powder (filling and all)
  • 1 cup powdered sugar
  • FOR COOKIE DOUGH:
  • ½ cup (1 stick) butter, softened
  • ¾ cup brown sugar
  • 2 tsp vanilla extract
  • 2 Tbsp heavy cream or milk
  • ¼ tsp salt
  • 1 & ¼ cups all-purpose flour (cook it if you're worried about eating raw flour, or use almond meal or another flour substitute)
  • 1 cup miniature chocolate chips
  • FOR GANACHE:
  • 1 cup semi-sweet chocolate chips
  • ⅓ cup heavy cream
Instructions
  1. Line an 8x8" or 9x9" square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray lightly with cooking spray; set aside.
  2. In a large saucepan, whisk together the evaporated milk, chocolate chips and marshmallow fluff until smooth. While it melts down, in a large bowl, combine the powdered sugar and Oreo crumbs. Pour the chocolate/mallow mixture over the Oreo crumb mixture and stir to combine. Mixture will be thick and sticky.
  3. Press the mixture into the prepared pan in an even layer, using an offset spatula if needed. Refrigerate while preparing the cookie dough topping.
  4. In the bowl of a stand mixer, cream together the butter and brown sugar, about 1 minute. Add in the vanilla and heavy cream, beating well. Lastly, add in the salt and flour, until combined and a soft dough forms. Fold in the mini chocolate chips.
  5. Spread the cookie dough mixture evenly over the brownie base, gently smoothing it out into an even layer. Refrigerate while you make the ganache.
  6. In a medium bowl, combine the chocolate chips and heavy cream. Microwave on HIGH power for about 20-25 seconds. Stir, then microwave for another 10-15 seconds or until smooth and melted. Pour over the cookie dough layer and smooth out the top. Top with additional mini chips, if desired. Refrigerate for at least 2 hours to firm up.

These No Bake Cookie Dough Brownies are a miracle dessert! Fudgy brownies, egg-free cookie dough, and a rich chocolate ganache - all entirely NO BAKE! Easy, impressive and great to make with kids! Thick, chewy, rich and gooey, these cookie dough brownies are everything & more!

These No Bake Cookie Dough Brownies are a miracle dessert! Fudgy brownies, egg-free cookie dough, and a rich chocolate ganache - all entirely NO BAKE! Easy, impressive and great to make with kids!

Have a super sweet day!

xo, Hayley

 

Triple Chip Cookie Cake

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! It’s MONDAY, so how about we celebrate with this Triple Chip Cookie Cake!? Loaded with white chocolate, semi-sweet chocolate and dark chocolate chips and topped with a buttery chocolate frosting, it’s perfect for any chocolate chip cookie lover!

So I’ll get straight to the point today: if you like pina coladas – I mean – if you like chocolate chip cookies, you absolutely must make this cookie cake! It’s soft, chewy, and filled with triple the chips!

The days of eating cookies with a single chip are long gone. It’s 2016 – up your cookie game!

Allow me to break down the anatomy of this amazing cookie cake:

This is the same recipe as my Ultimate Chocolate Chip Cookies except with a few little tweaks. It’s just like your usual chocolate chip cookie recipe – butter, sugars, vanilla, eggs, flour – and with a couple little differences that make it amazing. Things like: adding an extra egg yolk for moisture and richness. Adding in cornstarch to make these fluffy and chewy without being cakey. And of course, triple the chips, DUH.

For this cookie cake, I love using Guittard Chocolate Chips. It’s local to Sacramento (it’s made in the Bay Area of California) and I find that when you’re making a chocolate chip-based recipe, why not splurge for the highest quality chocolate chip you can find? I prefer Guittard, but if you can’t find it, I also love Ghirardelli!

Blend everything together and stir in your chips, then press it into the greased pan. For this, I used a greased round springform pan, but you can absolutely use a round pie pan if you don’t have a springform pan!

Once it’s baked, golden and utterly perfect, you’ll ramp it up a notch with a glossy and rich chocolate frosting and a little sprinkling of miniature chocolate chips.

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! And voila! All that’s stopping you from face-planting a gigantic cookie is willpower. Or if you’re like me, you’ll just face-plant it anyway because willpower is not in your vocabulary.

Now who’s ready to face-plant?

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless!

5.0 from 2 reviews
Triple Chip Cookie Cake
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Triple Chip Cookie Cake is so delicious, moist and chewy and PACKED with triple the chocolate chips!
Ingredients
  • ¾ cup butter, at room temperature
  • 1 cup brown sugar
  • ½ cup sugar
  • 1 egg + 1 egg yolk
  • 1 Tbsp vanilla extract
  • ½ tsp salt
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 2 cups all-purpose flour
  • ½ cup semi-sweet chocolate chips (I like Guittard, but Ghirardelli works too!)
  • ½ cup dark chocolate chips
  • ½ cup white chocolate chips
  • FOR FROSTING & TOPPING:
  • ¼ cup butter, at room temperature
  • 3 Tbsp cocoa powder
  • 1 tsp vanilla extract
  • 2-3 Tbsp heavy cream or milk
  • 1 cup powdered sugar
  • Miniature chocolate chips, for garnishing
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" springform pan with cooking spray and set aside.
  2. In the bowl of a stand mixer, cream together the butter, brown sugar and sugar until blended, about 1 minute. Add in the egg, egg yolk and vanilla and beat until combined. Lastly, add in the salt, baking soda, cornstarch and flour and beat until a soft dough has formed. Fold in the chocolate chips.
  3. Press the mixture into the prepared pan in an even layer. Bake for approx. 20-25 minutes or until the top is light golden brown and the center appears mostly set. If it's still gooey looking, that's okay - you do not want to over bake. But if it's sloshing around in the pan, bake it for another 5-10 minutes if needed. Cool in the pan completely, then gently release the cookie cake from the pan.
  4. To make the frosting, in a large bowl, beat together the butter, cocoa powder and vanilla until smooth. Add in the powdered sugar and cream and beat until smooth and creamy. Pipe around the perimeter of the cookie cake and immediately top with a sprinkling of mini chocolate chips or chocolate sprinkles. Serve!

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! Gooey, chocolaty, soft and chewy, this cookie cake is for serious chocolate chip cookie fans only!

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! Have a super sweet day!

xo, Hayley

Salted Ganache Cookie Cups

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive! I am SO GLAD it’s Friday!

Usually the days blur together since I work at home, sometimes never changing out of my pajamas from the night before. Sorry, I know that’s not the image some of you probably had of me, all glammed up all day every day, dressed to the nines, but it’s the truth. #YogaPantsForLife

But this week was an exceptionally busy one. For one, I kicked off my week-long cookbook giveaway! (Have you entered!? You should!). I also kicked off an Instagram-only cookbook giveaway (which you should enter, too!). Then I had an interview (!!) with the local paper in which I was interviewed about my book. This was awesome in every sense of the word, and I was/am so excited to see my goofy face in print.

…But it also meant cleaning ALL THE THINGS to make my house look less sordid than it does on a daily basis. Okay, ‘sordid’ is a bit dramatic. Unkempt? Bedraggled? What’s the term for haven’t-vacuumed-in-weeks? Lazy? That’s the one.

So I spent days scrubbing baseboards, dusting every single one of my props, making my desk look like a desk and not a floating vessel that holds every paper in existence, and obviously, baking. Lots of baking.

Now that the interview is over (and I eagerly await to see my mug in print!), I can go back to letting the house chores fall to the wayside (sorry, Mom) and continue wearing yoga pants all day long. But man, my house does look nice, so there’s that.

ANYWHO, the long-winded point of this is that I’m pooped and ready for the weekend! It’s over 100 degrees here in Sacramento and I just cannot handle one more minute of it, so I’m spending any free time researching moving to Antarctica because it doesn’t feel like Satan’s armpit in the summertime. Also, penguin neighbors. Always a plus.

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive! SO long story short (or, long – sorry), here’s the recipe for the day! These poppable little devils are Salted Ganache Cookie Cups and man, are they fantastic! Little chewy chocolate chip cookie cups filled with creamy, rich chocolate ganache and sprinkled with a little sea salt action. Chewy, gooey, exceptional!

And goes great with weekends, FYI.

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive!

5.0 from 1 reviews
Salted Ganache Cookie Cups
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These petite Salted Ganache Cookie Cups are amazing! Chewy, gooey and rich with a little delightful salty bite. And only 3 ingredients!
Ingredients
  • 1 pkg (24-count) refrigerated chocolate chip cookie dough
  • ¾ cup semi-sweet chocolate chips
  • ⅓ cup heavy whipping cream
  • Sea salt
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray. Place one ball of cookie dough into each muffin cup. Using your fingers, gently press it into the cup.
  2. Bake the cookie cups for approx. 8-10 minutes or until golden brown, slightly crisp edges and the centers look just about set. Do not over bake. Cool in the pan for about 10 minutes.
  3. After they've briefly cooled, use the handle of a wooden spoon to make indentations in the center of each cookie cup, careful not to puncture all the way through. Allow the cookie cups to cool completely, then gently pop them out of the muffin tin and place on a wire rack.
  4. In a large bowl, combine the chocolate chips and heavy cream. Microwave on HIGH power for about 25 seconds. Stir, then microwave again for another 20 seconds. Stir until smooth and glossy.
  5. Evenly distribute the chocolate ganache into each cookie cup. Sprinkle with sea salt. Serve immediately, or let set.

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive! I am absolutely in love with the outrageously gooey chocolate ganache filling! The salt on top really deepens that rich chocolate flavor. If you prefer a stronger chocolate, use dark chocolate chips or bittersweet chocolate chips instead!

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive! Have a super sweet weekend!

xo, Hayley

No Bake Brownie Batter Cheesecake

This No Bake Brownie Batter Cheesecake is amazing! Easy, rich, fudgy and super chocolaty, complete with a brownie batter glaze! Hey friends!

I’m so excited to be bringing you this creamy, outrageously chocolaty Brownie Batter Cheesecake today!

This recipe comes from my dear friend Julianne’s brand spankin’ new cookbook, No Bake Treats! If you know me, you know I love to bake (uh, this blog should make that obvious). But in the summertime, it’s often really hard for me to justify turning on the oven when it’s so dang hot outside.

Enter: No Bake Treats. This book is a culinary godsend, folks. A beacon of light and hope in the miserable summer months. A talisman to guide you through life, one no-bake cheesecake or parfait at a time.

And when I got my hands on this book, I immediately marked most of the pages with Post-Its about what I needed to make rightnow. And duh, this Brownie Batter Cheesecake was number one… but there are so many I’m dying to whip up. Things like… Chocolate Stout Dirt Pudding (a grown-up version of your fave childhood treat!), Coconut Lime Cookie Truffles, German Chocolate Cookie Cups, No-Churn Snickerdoodle Cookie Dough Ice Cream, and Salty Chocolate Bacon Mini Tarts (!!), just to name a few.

But being a die-hard brownie batter lover, I knew this cheesecake had to be made asap.

The cheesecake is such a cinch to prepare! Simply make your Oreo cookie crust in a springform pan. Press it in there real good-like, and let it set for a hot minute while you prepare your filling. (If you’re in a pinch or don’t have a springform pan, use a prepared Oreo pie crust!).

To make the filling, whip together some cream cheese, sugar, vanilla, cream and dry brownie mix. The whole thing goes from good to AMAZINGLY GREAT in seconds with the addition of that brownie mix, creating a sinfully chocolaty cheesecake mixture. Pour that bad boy into the prepared pan and let it chill for a couple hours in the fridge.

Once it’s ready for its debut, pipe on some fresh whipped cream and garnish it with her brownie batter glaze. YES, YOU READ THAT RIGHT. Like chocolate syrup on crack, I pretty much need an IV of brownie batter glaze from this point forward.

And voila! Brownie Batter Cheesecakey goodness. YOU ARE WELCOME.

This No Bake Brownie Batter Cheesecake is amazing! Easy, rich, fudgy and super chocolaty, complete with a brownie batter glaze! *created with permission from Julianne Bayer’s book No Bake Treats

5.0 from 2 reviews
No Bake Brownie Batter Cheesecake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Total time: 
Serves: 8-10
 
This No Bake Brownie Batter Cheesecake is so scrumptious, easy and impressive! Fudgy chocolate cheesecake with a homemade brownie batter sauce that's out of this world!
Ingredients
  • FOR THE CRUST:
  • 2 & ½ cups Oreo cookie crumbs
  • 6 Tbsp melted butter
  • FOR THE CHEESECAKE:
  • 3 (8 oz) pkgs cream cheese, at room temperature
  • ½ cup sugar
  • 3 Tbsp heavy cream
  • 2 tsp vanilla extract
  • 3 cups brownie mix (just the dry mix)
  • FOR THE BROWNIE BATTER GLAZE:
  • 3 Tbsp dry brownie mix
  • 3 tsp oil
  • 4 Tbsp heavy cream
  • FOR WHIPPED CREAM:
  • 1 cup heavy cream
  • ½ cup powdered sugar
Instructions
  1. Spray a 9" springform pan with cooking spray, then gently blot the cooking spray with a paper towel. In a large bowl, combine the Oreo crumbs and the melted butter until moistened. Press into the prepared springform pan to form a crust, and work the crumb crust up the sides of the pan. Set aside.
  2. In the bowl of a stand mixer, cream the cream cheese on medium-high speed for 2-3 minutes, or until it's light and fluffy. Add in the sugar and combine. Next, add in the heavy cream and vanilla extract. Slowly add in the dry brownie mix, beating on medium speed until the dry mixture is completely incorporated into the cheesecake mixture. Pour the filling into the prepared pan and smooth out the top gently. Refrigerate for 4 hours.
  3. To make the glaze, in a small bowl whisk together the dry brownie mix, oil and heavy cream until smooth. For a slightly thinner glaze, add additional heavy cream. Drizzle the glaze over the cheesecake and/or on the plates before plating the cheesecake.
  4. To make the whipped cream, beat the heavy cream and powdered sugar on high speed for 5-7 minutes or until stiff peaks form. Pipe onto the cheesecake in a decorative design around the edge of the cheesecake, or serve alongside the cheesecake.

This No Bake Brownie Batter Cheesecake is amazing! Easy, rich, fudgy and super chocolaty, complete with a brownie batter glaze! Fudgy, smooth, silky and packed with amazing flavor, this cheesecake tastes just like brownie batter!

Be sure to pick up Julianne’s book, No-Bake Treats, ASAP! You can pick up a copy at Barnes & Noble, Amazon, and QVC! And be sure to hop on over to her blog, Beyond Frosting, for more amazing, drool-worthy desserts!

This No Bake Brownie Batter Cheesecake is amazing! Easy, rich, fudgy and super chocolaty, complete with a brownie batter glaze! Have a super sweet day!

xo, Hayley

*this post does not contain affiliate links

The Ultimate Peanut Butter Cookies

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting! These Ultimate Peanut Butter Cookies are perfect for any PB lover – packed with peanut butter chips, Reese’s Pieces and covered in a creamy peanut butter frosting with peanut butter cups, they truly are the ULTIMATE!

So I experienced a first a couple days ago.

And in retrospect, I’m kind of surprised this *was* a first, but whatever.

I was part of a Good Neighbors group on Facebook for my city. I’m sure your city or town has one, too. It’s basically a collective group where people come together to complain about teenagers running traffic stops or advertising lemonade stands or upcoming church events. You know, the usual.

Well, I’d been seeing a LOT of people advertising about upcoming events – some that were heads-up, but some that were functions in which they would strongly encourage you to donate or help support the cause or whatever. So I thought, I have an upcoming book signing, so I’ll post it here!

I told the neighbors about my book signing, told them there would be treats, and to stop by and say hi! Never mentioning A) buy my book, B) PLEASE buy my book, C) BUY MY BOOK OR MY FACE WILL HAUNT YOUR DREAMS, or D) any of the above. Just a friendly ‘would love to meet you, so stop by, grab some treats, and say hi!’

Cool, right?

WRONG.

Because then just like that, I was straight-up BANNED from the group. BANNED. You’d think I put a voodoo hex on all of the members of my city or screamed obscenities or said something controversial. Nope. I advertised my book signing. (And FYI, my book is not a voodoo hex/obscenity-filled/controversial book either, in case you were wondering).

So yeah, that’s the story of how I was banned from somewhere. And I didn’t even do anything to deserve it! The vigilante in me is screaming injustice, but truth be told, some of the people in my community are stinkers (and that’s the non-obscenity I’m choosing) and I didn’t really enjoy communicating with them or find anything beneficial about the group. So it’s probably a good thing.

But man, had I known I was going to be banned, I would have left with a bang and said something wild and confusing like, “THE GOATS TOLD ME TO DO IT” or “DON’T TRUST THE MAN IN THE YELLOW SHIRT” or “I SPOKE WITH YOUR DOG AND HE IS GOING TO EAT YOU IN TWENTY FORTNIGHTS” or “THE LOCAL STARBUCKS RAN OUT OF COFFEE FOREVER” or something.

Anyway, their loss – because I used to give away my treats to the members of the group! Now they’ll never know what treats I’m cooking up, and now I have eleventy million of these Ultimate Peanut Butter Cookies.

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting! These cookies came to me in a dream (well, from insomnia, anyway) and I knew I had to make them immediately. They’re a peanut butter pudding cookie base that’s stuffed to the gills with peanut butter chips and Reese’s Pieces. Then I slathered on a creamy and decadent peanut butter frosting and topped that nonsense with chopped Reese’s Peanut Butter Cups. Don’t blame me; blame the goats.

Make them so we’ll be part of our own special group!

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting!

5.0 from 2 reviews
The Ultimate Peanut Butter Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
These ULTIMATE Peanut Butter Cookies are outrageously decadent and delicious! A peanut butter pudding cookie is filled with Reese's Pieces and PB chips, then topped with a peanut butter frosting and PB cups.
Ingredients
  • FOR COOKIES:
  • ½ cup butter, softened to room temperature
  • ¼ cup creamy peanut butter
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 (3.4 oz) pkg INSTANT vanilla pudding mix (just the dry mix)
  • 2 cups all-purpose flour
  • ¾ cup Reese's Mini Pieces
  • ¾ cup peanut butter chips
  • FOR FROSTING:
  • ¾ cup butter, softened to room temperature
  • ¼ cup creamy peanut butter
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 2 cups chopped Reese's Mini Peanut Butter Cups
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment paper and set aside.
  2. In the bowl of a stand mixer, cream together the butter, peanut butter, brown sugar & sugar with the paddle attachment until creamy, about 1 minute. Add in the egg, egg yolk, and vanilla and beat to combine. Lastly, add in the baking soda, dry pudding mix and flour and beat until a soft dough has formed. Fold in the Reese's Mini Pieces and peanut butter chips.
  3. Drop the dough into heaping Tablespoonfuls onto the baking sheets, about 1-2" apart. Bake for approx. 8-10 minutes, rotating the pans halfway through baking time to ensure even cooking. Once the cookies come out, gently press down on them slightly with the bottom of a drinking glass. Cool on the racks completely.
  4. To make the frosting: in the bowl of a stand mixer, beat together the butter, peanut butter and vanilla until smooth, about 1 minute. Add in the powdered sugar one cup at a time, until frosting is spreadable and smooth.
  5. Spread a heaping Tablespoonful or so (more or less to suit your tastes) of the frosting onto the cooled cookies. Top with a heaping Tablespoonful of chopped Reese's PB Cups.

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting! Soft & chewy cookies with plenty of Reese’s candy topped with a silky peanut butter frosting and gooey peanut butter cups… could it GET any better?! (The answer is no).

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting! Have a super sweet day!

xo, Hayley

Caramel Macchiato Frozen Hot Chocolate

This Caramel Macchiato Frozen Hot Chocolate is so dreamy! Freezy, icy, creamy and perfect, it's made in minutes and has wonderful buttery caramel and rich chocolaty flavors!Howdy, friends!

I hope y’all had a lovely Fourth of July extended weekend!

We did – mostly. Mannie, my three-legged Border Collie, is still very much scared of the fireworks and some idiots down the street had illegal fireworks that they were letting off at 10pm on the 3rd. To say I was livid was an understatement – I could practically feel my blood at boiling temps as I tried to calm down my sweet kiddo.

But all in all, no complaints! Mostly because I had these Caramel Macchiato Frozen Hot Chocolates to drink all weekend long… which may or may not have been spiked. We may never know.

I do want to elucidate some more about how much I adore this Frozen Hot Chocolate recipe. It truly could not be any simpler to whip up and it tastes SO outstanding! Creamy, icy, freezy goodness that’s uber chocolaty and rich but still refreshing and cool. Like a mixture between a slushie and a chocolate milkshake – but better.

And this caramel version? Otherworldly, people!

For this recipe, I used International Delight’s Caramel Macchiato Coffee Creamer. This isn’t sponsored – I promise! – I just adore their creamers and find them to be the most true to flavor. Plus, the flavor options they have are amazing! (Southern Butter Pecan, I’m looking at you!).

This Caramel Macchiato Frozen Hot Chocolate is so dreamy! Freezy, icy, creamy and perfect, it's made in minutes and has wonderful buttery caramel and rich chocolaty flavors!The coffee creamer adds wonderful creaminess (duh) but also a great caramel flavor that makes this drink taste like it came from an expensive coffee shop. Combined with a little milk, some ice, and some caramel-flavored hot chocolate packets, this recipe is perfect for any chocolate & caramel lover!

For the hot chocolate packets, I used caramel-flavored cocoa which I found at the grocery store. If you can’t find the caramel cocoa mix, please feel free to use regular instant hot cocoa mix! You can up the caramel ante by adding some caramel syrup (like by Torani), but that’s up to you and how caramel-y you want to make it.

This Caramel Macchiato Frozen Hot Chocolate is so dreamy! Freezy, icy, creamy and perfect, it's made in minutes and has wonderful buttery caramel and rich chocolaty flavors!So yeah. No other descriptions needed, right? Because OMG.

This Caramel Macchiato Frozen Hot Chocolate is so dreamy! Freezy, icy, creamy and perfect, it's made in minutes and has wonderful buttery caramel and rich chocolaty flavors!

5.0 from 1 reviews
Caramel Macchiato Frozen Hot Chocolate
Author: 
Recipe type: No Bake
Prep time: 
Total time: 
Serves: 2-4
 
This Caramel Macchiato Frozen Hot Chocolate is delectable and SO easy! Freezy cool, icy and creamy with a wonderful caramel punch of flavor!
Ingredients
  • 3 cups ice
  • 1 & ½ cups milk
  • ½ cup Caramel Macchiato coffee creamer (like by International Delight)
  • 3 instant caramel-flavored cocoa packets (if you cannot find the caramel-flavored packets, please use regular hot cocoa packets)
  • Fresh whipped cream
  • Caramel sauce, chocolate sauce and caramel-filled candies for garnishing, optional
Instructions
  1. In a blender, add in the ice, milk, coffee creamer and hot cocoa packets. Blend on HIGH power for about 30 seconds-1 minute or until almost smooth and still icy and frothy.
  2. Drizzle caramel sauce and chocolate sauce into glasses and pour the frozen hot chocolate in the glasses. Garnish with whipped cream, more chocolate and caramel syrups and the chocolate caramel candy. Serve immediately.
  3. NOTE: this recipe makes two large glasses or about 4 smaller glasses. Obviously it depends on the size of your glasses.

This Caramel Macchiato Frozen Hot Chocolate is so dreamy! Freezy, icy, creamy and perfect, it's made in minutes and has wonderful buttery caramel and rich chocolaty flavors!I think you guys will adore these super easy, super chill Frozen Hot Chocolate drinks!

This Caramel Macchiato Frozen Hot Chocolate is so dreamy! Freezy, icy, creamy and perfect, it's made in minutes and has wonderful buttery caramel and rich chocolaty flavors!Have a super sweet day!

xo, Hayley

 

 

White Chocolate Caramel Pretzel Cookies

These White Chocolate Caramel Pretzel Cookies are soft & chewy and swirled with crunchy pretzels, gooey caramel & sweet white chocolate! So easy, so impressive and so dang delicious! Are you a sweet & salty lover? Then you’ll fall in love with these White Chocolate Caramel Pretzel Cookies!

Folks, it’s come to my attention that I’m part of an epidemic that’s sweeping the nation.

Thankfully it’s nothing medical – except for maybe mental – and thankfully it isn’t related to zombies, politics, or wearing sandals and socks in any way.

It’s saying the word “ohp” or “oop” when running into people in public.

Now I know this is nothing to be too alarmed about, but someone brought it to my attention after showing me a viral video of a guy making fun of people who say “ohp” and/or “oop” while bumping into people in public. And it was in that moment that I realized I was part of this problem. I’m an ohper. And an ooper. Guilty. As. Charged.

So let me set the scene for you: you’re in a public place, like the supermarket or your favorite boutique, and someone’s in your way or appears out of nowhere in the direction you’re headed or there’s just other people in the store besides you and as you walk by, nearly run into them, or maneuver your way around them, you say “ohp” or “oop” aloud… usually with an “excuse me” or “you’re okay!” or “it’s okay!” or something along those lines following the oop.

I don’t know exactly where the ohps and oops came from – some weird recess in my brain, perhaps – but it’s there and I say it. I’ve tried to be more conscious of this so I don’t keep repeating “oop” over and over in public and sound like a complete weirdo, but I can’t stop. It’s part of my language, like ‘dude’ and ‘creepy’ and ‘y’all’, which I happen to say all the time.

I suppose I should just accept that I’ll forever be an ooper. Are you an ooper? Please say you are so I’m not alone in this world.

ANYWAY, can we talk about cookies? Specifically these phenomenal White Chocolate Caramel Pretzel Cookies? Because if you looked in a dictionary under ‘phenomenal’ you would absolutely see this picture.

These White Chocolate Caramel Pretzel Cookies are soft & chewy and swirled with crunchy pretzels, gooey caramel & sweet white chocolate! So easy, so impressive and so dang delicious! I am a sweet and salty fiend and these fit the bill perfectly. They have those salty, crunchy pretzels, the little pockets of gooey caramel, and the sweet little white chocolate studs throughout. They are truly one heck of a cookie!

For these, I used Pretzel Crisps – you know, the thin pretzel crackers? Those are my favorite for savory dips and things, but they also work excellently in these cookies. Just throw a heaping handful of ’em into the batter, mix it up, and it’ll crush the pretzels into little bite-sized pieces throughout the cookies for that salty, crispy bite.

Ohp. Time for you to make them!

These White Chocolate Caramel Pretzel Cookies are soft & chewy and swirled with crunchy pretzels, gooey caramel & sweet white chocolate! So easy, so impressive and so dang delicious!

White Chocolate Caramel Pretzel Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 20-24
 
These White Chocolate Caramel Pretzel Cookies are SO tasty and easy! Studded with white chocolate, caramel bits and crisp pretzels, they're the perfect sweet & salty bite of heaven!
Ingredients
  • ¾ cup butter, at room temperature
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 Tbsp vanilla extract
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups all-purpose flour
  • 1 cup Pretzel Crisps or pretzels, coarsely crunched (I put them in a bag and gently crunched them with my hand)
  • ¾ cup white chocolate chips
  • ½ cup caramel bits
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and sugar until creamy, about 1 minute. Beat in the egg and egg yolk, then the vanilla. Add in the cornstarch, baking soda, salt and flour until a soft dough forms. Toss in the pretzel crisps, white chocolate chips and caramel bits; beat gently until pretzels are broken up into bite-sized pieces.
  2. Cover and refrigerate the dough for at least 1 hour.
  3. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners, parchment paper, or spray the sheets with cooking spray. Drop rounded, heaping Tablespoonfuls of dough onto the baking sheets about 2" apart (I used a 2-Tbsp cookie dough scoop, but you'd get more cookies out of a 1-Tbsp cookie scoop).
  4. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the sheets for about 10 minutes, then gently transfer to a wire rack to cool completely.

These White Chocolate Caramel Pretzel Cookies are soft & chewy and swirled with crunchy pretzels, gooey caramel & sweet white chocolate! So easy, so impressive and so dang delicious! Crunchy but chewy with crisp edges, these cookies are my new favorite and I guarantee will be your new favorite, too!

These White Chocolate Caramel Pretzel Cookies are soft & chewy and swirled with crunchy pretzels, gooey caramel & sweet white chocolate! So easy, so impressive and so dang delicious! Have a super sweet day!

xo, Hayley

This post is not sponsored by Pretzel Crisps; I just love them! 

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