Perfect Molten Lava Cakes

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

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

I was… an interesting child.

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

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

You know. Normal witch powers.

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

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

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

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

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

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

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

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

xo, Hayley

 

No Bake Reese’s Peanut Butter Cup Cheesecake

This creamy, dreamy No Bake Peanut Butter Cup Cheesecake is divine! It comes together in minutes, is easy to prepare and tastes like the inside of a peanut butter cup! I’m just gonna get straight to the point.

I hate the gym.

I hate cardio, I hate aerobics, I hate that I’m the only one in Zumba that looks like I’m having a grand mal seizure. I hate having to shower immediately after in fear of catching leprosy or something funky.

So yeah. I recently started up with the gym again and I’m having a helluva time. I know I need to be there so I put in the time, but damn. I’d much rather be shoveling this cheesecake in my face while binge-watching Orange in my pajamas.

…not that I do that or anything. Dontjudgeme.

But I’ll get straight to the point on this cheesecake: it’s the bomb. There’s a couple of qualifiers for you to check off in order to like this cheesecake.

1) You’re human
2) You like dessert
3) You like peanut butter cups in and around your mouth
4) You’re all of the above

This was originally going to be a Nutella cheesecake, but I spotted a jar of the Reese’s Peanut Butter Chocolate Spread in the back of my pantry and knew I had to use that instead. It’s like Nutella but with a peanut buttery twist. And it’s oh so delicious in this cheesecake!

Creamy, rich, peanut buttery, thick and delicious, you’ll go nuts for this cheesecake. But you *may* want to make a date with the gym afterwards.

This creamy, dreamy No Bake Peanut Butter Cup Cheesecake is divine! It comes together in minutes, is easy to prepare and tastes like the inside of a peanut butter cup!

*adapted from the Sinful Sweets cookbook

5.0 from 1 reviews
No Bake Reese's Peanut Butter Cup Cheesecake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Total time: 
Serves: 8-12
 
This cheesecake is totally decadent! Bursting with rich chocolate and creamy peanut butter flavors, it tastes like a giant, indulgent peanut butter cup!
Ingredients
  • 1 jar Reese's Chocolate Peanut Butter Spread
  • 2 (8 oz) pkgs cream cheese, softened
  • ¾ cup powdered sugar
  • ½ cup heavy cream
  • 1 prepared Oreo chocolate cookie crust
  • 1 bag Reese's Peanut Butter Minis, roughly chopped
Instructions
  1. In a large bowl with an electric mixer on medium speed, beat together the cream cheese and powdered sugar until smooth. Add in the Reese's spread and blend until smooth. Blend in the heavy cream and beat until it has a mousse-like texture.
  2. Spread the mixture carefully into the prepared cookie crust. Refrigerate for at least 8 hours or overnight.
  3. Before serving, garnish the pie with the chopped Reese's cups. Cut into slices and serve!

This creamy, dreamy No Bake Peanut Butter Cup Cheesecake is divine! It comes together in minutes, is easy to prepare and tastes like the inside of a peanut butter cup! I promise, the 8 hr. chill time is worth the wait! This dreamy pie tastes just like the inside of a peanut butter cup: smooth, creamy, thick and totally, utterly scrumptious. You’ll love it!

Have a super sweet day!

xo, Hayley

Oatmeal Creme Pie Tiramisu

This Oatmeal Creme Pie Tiramisu is super delicious and unique! Made with chewy oatmeal creme pies, it's sweet, cinnamon-y and totally easy! I’ve been binge-watching Orange is the New Black for the last week. And frankly, I cannot get enough.

You know how the world kinda sorta stops when you binge-watch something? You throw any and all spare time out the window in lieu of staring at a television screen for hours upon hours a day? You neglect basic chores around the house because you can’t.tear.away. Hell, you even stay up hours later than you normally would and wake even earlier than usual just so you can watch onemoreepisode. Yeah, that’s been my life (or lack thereof) for the past couple days.

Granted, I’ve somehow managed to get some work done in between episodes, but for the most part, any and all free time has been dedicated in front of the TV, eyeballs glued to these inmates. I feel like a prisoner, but not really. You know what I mean?

And besides my siblings, who are bursting at the seams trying not to spoil the next episode for me and are waiting antsy for me to finish up this season, I don’t have anyone to talk to about it. I’m dying to discuss who I hate, who I like, who I’m suspicious of, and gossip like the woman I am. Whyyyyy do I not have friends? (Probably because in my spare time I’m binge-watching TV, but it could be worse).

This Oatmeal Creme Pie Tiramisu is super delicious and unique! Made with chewy oatmeal creme pies, it's sweet, cinnamon-y and totally easy! But like I said, I’m still semi-productive. I mean, I made this Oatmeal Creme Pie Tiramisu didn’t I?

And you guys – this tiramisu is ridic. I mean, superfantastically ridic. The idea came to me when I was perusing snack options at the store for a later TV sesh. I spotted the oatmeal creme pies, thought briefly of tiramisu, and voila. The rest is delicious history.

And much like my show, I just can’t get enough.

This Oatmeal Creme Pie Tiramisu is super delicious and unique! Made with chewy oatmeal creme pies, it's sweet, cinnamon-y and totally easy!

5.0 from 1 reviews
Oatmeal Creme Pie Tiramisu
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 9
 
This tiramisu has a unique ingredient: Oatmeal Creme Pies! It's delicious, chewy, and totally fabulous.
Ingredients
  • 20 Little Debbie Oatmeal Creme Pies
  • 1 (8 oz) tub whipped cream cheese
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ¼ cup brewed coffee, at room temperature
  • ¼ cup chocolate syrup
  • 1 (8 oz) tub Cool Whip Free, thawed
  • Cocoa powder, for dusting
Instructions
  1. Line an 8 or 9-inch square baking dish with foil, extending the sides of the foil over the edges of the pan. Mist the foil lightly with cooking spray and set aside.
  2. In a large bowl, beat together the cream cheese, sugar, cinnamon and vanilla with a handheld mixer on medium speed, until combined. Fold in the Cool Whip and set mixture aside.
  3. Lay 8 Oatmeal Creme Pies into the bottom of the dish. Cut the remaining two to fit until there's one solid layer of pies. Drizzle HALF each the chocolate syrup and coffee on top of the layer. Spread HALF of the cream cheese mixture on top. Top with remaining Oatmeal Creme Pies, cutting to fit if necessary. Drizzle with remaining coffee and chocolate syrup, then top with remaining cream cheese mixture. Dust top with cocoa.
  4. Allow the tiramisu to set in the fridge for at least 4 hours or overnight. Flavors develop better overnight. Cut into squares and serve!

This Oatmeal Creme Pie Tiramisu is super delicious and unique! Made with chewy oatmeal creme pies, it's sweet, cinnamon-y and totally easy! This no-bake dessert is one for the books! Chewy, sweet, cinnamon-spiced and absolutely perfect. You’ll love this unique Oatmeal Creme Pie twist!

This Oatmeal Creme Pie Tiramisu is super delicious and unique! Made with chewy oatmeal creme pies, it's sweet, cinnamon-y and totally easy! Have a sweet day!

xo, Hayley

 

No-Bake S’mores Lush Dessert

This No-Bake S'mores Lush Dessert is so EASY, foolproof and totally delicious! Creamy, dreamy, crunchy and fabulous, it's such a fun twist on s'mores for summertime!My name’s Hayley, and I’m addicted to subscription services.

First it started with magazines. I’d ask (and still ask) for subscriptions for Christmas and my birthday. Magazines are one thing I couldn’t live without – I love getting them in the mail, eagerly anticipating reading every article and checking out every advertisement. I even save some of my magazines – my beloved Cosmos and Real Simples. Those are the creme de la creme in my magazine-obsessed eyes.

Then there’s the makeup subscription services: Birchbox and Ipsy. I’m OBSESSED. Every month I basically hound my postman for my Ipsy and Birchbox packages, anxiously awaiting my beauty products. He probably thinks I’m an escaped mental patient, desperate for makeup.

And then there’s Stitch Fix. I adore it so. Each month (or however you set it to come) I get a package of five hand-picked items just for me. I’m always so excited to see what’s in the box that I stalk the package with their USPS tracking info. Again, my postman must think I’m some special brand of psychotic, always peeking out my windows in hopes of seeing his truck pull up in front of my house. One of these days, he won’t come and instead some kind of mental institution van will show up instead, I just know it.

And honestly? As long as they bring my fix and let me try everything on first, I’ll be okay with going wherever they need me to.

This No-Bake S'mores Lush Dessert is so EASY, foolproof and totally delicious! Creamy, dreamy, crunchy and fabulous, it's such a fun twist on s'mores for summertime!So yeah – fixes, glam bags, boxes, magazines… color me obsessed, but each month is like Christmas throughout the month. And fake Christmas month reminds me of winter, which is desperately needed in the midst of all this wretched heat we’re getting. Seriously, we’re turning on the AC at like 8 in the morning, it’s been so bad. So I’m on a desperate hunt to eat things that are chilled, and this No Bake S’mores Lush Dessert is the perfect solution to life’s problems.

…including waiting for my next mail surprise.

This No-Bake S'mores Lush Dessert is so EASY, foolproof and totally delicious! Creamy, dreamy, crunchy and fabulous, it's such a fun twist on s'mores for summertime!*adapted from Crazy for Crust’s recipe

5.0 from 2 reviews
No-Bake S'mores Lush Dessert
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 9
 
This easy, no-bake S'mores Lush Dessert is so dang delicious! You'll love how simple it is to prepare and how fabulous it tastes!
Ingredients
  • 36 S'mores Oreos (or Golden Oreos with Chocolate), divided
  • 4 Tbsp butter, melted
  • 1 box (3.4 oz) chocolate instant pudding mix
  • 1 cup milk
  • ½ pkg JET-PUFFED Marshmallow Creme
  • 4 cups Cool Whip (about 2 8-oz pkgs), divided
  • About ½ cup JET-PUFFED Mallow Bits
Instructions
  1. Place 20 cookies in a gallon size resealable bag and begin crushing the cookies with a rolling pin or meat mallet until the cookies become coarse crumbs. Pour the cookie crumbs into a large bowl with the melted butter and toss to combine. Press into a greased 8 or 9-inch square baking dish, compacting them loosely in there. Set aside.
  2. Wipe out the bowl and add in the pudding mix and milk, whisking until combined and letting sit for 2 minutes. Add in one package (2 cups) of the Cool Whip, folding it in until combined. Carefully spread this mixture over the cookies in the pan.
  3. Meanwhile, fold together the remaining Cool Whip and marshmallow creme until combined. Spread over the chocolate pudding mixture in the pan. Set aside.
  4. Crush the remaining cookies in another plastic bag until coarse crumbs as formed. Sprinkle the cookies over the top with the marshmallow bits. Cover and refrigerate for at least 8 hours before cutting into slices to serve.

This No-Bake S'mores Lush Dessert is so EASY, foolproof and totally delicious! Creamy, dreamy, crunchy and fabulous, it's such a fun twist on s'mores for summertime!Creamy, dreamy, crunchy, and s’moresy. What’s not to love?!

Have a super sweet day!!

xo, Hayley

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The Best Frozen Hot Chocolate

These Frozen Hot Chocolates are the BEST ever! Frosty-cold, super chocolaty and taste just like cocoa! You'll love this easy, foolproof recipe!The temperature is so hot in California right now, that my new idea of a good time is curling up in my shortest shorts under the nearest AC vent while reading a magazine.

Doesn’t that just sound divine?

Forget poolside. Poolside still means you’re outside, of which I want absolutely nothing to do with. It’s over one-hundred degrees out there – staring at a glistening pool is not my idea of a good time. And frankly, neither does swimming (hello, bikini – no thanks) but that’s a different story.

Not to mention, we don’t have a pool or know anyone with a pool besides my grandma, who lives about 15 minutes away. We could go over there to swim, but that requires bearing the heat and travel time which doesn’t bode well when the temperature gauge is over a hundred.

So basically, if you need anything done from me at any given time during June-September, it’s a requirement that it’s done in the house, that the AC is blasting, and that I’ve had adequate time to bring my body to temperature. It’s the worst when I come home from my 8am walk with Mannie, enter the home dripping with sweat, and am asked to do something. Leave me alone and let me stop cooking.

Anywho. Despite burning up 24/7, I’m still getting the urge to bake which I’m trying to curb with plenty of no-bake treats. One of the things we crave in the summertime is ice cream and tons of it, but I get kinda tired of it every night all the time between sundaes and milkshakes. So I set out to create a summertime treat that was kinda like ice cream, kinda not, but 100% delicious. And it serves as inspiration for my favorite wintertime drink… *drumroll please*… Frozen Hot Chocolate! 

These Frozen Hot Chocolates are the BEST ever! Frosty-cold, super chocolaty and taste just like cocoa! You'll love this easy, foolproof recipe!If you’ve never had Frozen Hot Chocolate, you’re missing out. This frosty, freezy-cool drink is icy and utterly delicious, creamy and chocolaty, and tastes just like rich milk chocolate cocoa but frozen. It’s so scrumptious! And topped with whipped cream and a generous drizzle of glossy chocolate syrup, it’s our new favorite way to cool down and beat the heat.

For this Best-Ever Frozen Hot Chocolate, I’m using Nielsen-Massey Pure Chocolate Extract. This stuff is seriously divine and really elevates the rich, warm chocolate flavor in these drinks. I love using Nielsen-Massey extracts in my baking because it’s a family-owned company that really cares about the quality of its products. Their vanilla bean paste continues to be a favorite of mine, and I cannot function without their Madagascar Vanilla Extract. It’s so velvety and delicious. If you haven’t already, you should check them out!

These Frozen Hot Chocolates are the BEST ever! Frosty-cold, super chocolaty and taste just like cocoa! You'll love this easy, foolproof recipe!And whatever you do, you oughta make one of these drinks for yourself! They’re worth it!

These Frozen Hot Chocolates are the BEST ever! Frosty-cold, super chocolaty and taste just like cocoa! You'll love this easy, foolproof recipe!

5.0 from 1 reviews
The Best Frozen Hot Chocolate
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 2-4
 
These freezy-cool, ultra chocolaty Frozen Hot Chocolates are to-die for! Rich and creamy, you'll love the cocoa flavor and frosty texture.
Ingredients
  • 2 cups milk (I used 1%)
  • 3 cups ice
  • 3 (.75-1 oz) pkgs hot cocoa packets (depending on the brand, they vary in ounces. Look for this range, which is typical for powdered hot cocoa packets)
  • 2 tsp Nielsen-Massey Pure Chocolate Extract
  • 1 tsp Nielsen-Massey Madagascar Bourbon Vanilla Extract or Tahitian Vanilla Extract
  • Whipped cream
  • Chocolate syrup
Instructions
  1. In a large blender, blend together the milk, ice, hot cocoa packets, chocolate and vanilla extracts on high speed until blended and smooth, about 1 minute.
  2. Pour into two tall Mason jars or glasses and garnish with fresh whipped cream and chocolate syrup. Likewise, you can also drizzle your glasses with chocolate syrup before pouring the hot chocolate into the glass for extra pizzazz and flavor.
  3. Drink up!

These Frozen Hot Chocolates are the BEST ever! Frosty-cold, super chocolaty and taste just like cocoa! You'll love this easy, foolproof recipe!I mean… talk about heaven in a glass! I love the icy texture of this sweet cocoa drink. The hot chocolate flavor really comes through as it’s enhanced by the Chocolate Extract and rounded out with the Madagascar Bourbon Vanilla Extract, both of which add tremendous richness and flavor. These hot chocolates totally taste like the ones at the famed Serendipity in New York City and Miami!

Be sure to connect with Nielsen-Massey on Facebook, Twitter, or Pinterest for more inspiration and recipes!

Have a sweet day!

xo, Hayley

In the interest of full disclosure, Nielsen-Massey has compensated me for this recipe. However, all opinions, as always, are 100% my own.

Quick & Easy Salted Caramel Cupcakes

These Quick & Easy Salted Caramel Cupcakes are to-die for! Use store bought caramel cupcakes for the ultimate treat! Cupcakes you don’t have to bake!? Say whaaaaaat!?

You read that right.

For this post, I teamed up with Hostess to bring you these Quick & Easy Salted Caramel Cupcakes. They’re super simple to whip together, don’t require an oven, and are the perfect union between sweet and salty. Plus, they’re crowned with a huge mountain of freshly whipped chocolate buttercream and garnished with a caramel candy. What’s not to love?!

They start with the base: Hostess’ new Sea Salt Caramel Cupcakes, which is a limited edition flavor that I know you’ll adore. It starts with a golden vanilla cupcake filled with a caramel creme and topped with velvety caramel icing and a signature squiggle everyone knows and loves. Hostess also unveiled Sea Salt Caramel Zingers, too: sponge cake with their signature creme filling, topped with a ribbon of caramel and covered in smooth milk chocolate. Both are garnished with fresh sea salt too, creating that perfect symphony of sweet and salty flavors.

These Quick & Easy Salted Caramel Cupcakes are to-die for! Use store bought caramel cupcakes for the ultimate treat! Riiiiight?! They are so good, you guys.

And then I went the extra mile and topped these cupcakes with buttercream. I know, I know – but it had to be done. Chocolate and salted caramel just go hand-in-hand. This buttercream is light, fluffy and ultra luscious – you’ll love it, especially paired on top of these moist and soft cupcakes.

Both the Sea Salt Caramel Cupcakes and Zingers are only available through 7/31, so be sure to make up for lost time and make these cupcakes ASAP!

These Quick & Easy Salted Caramel Cupcakes are to-die for! Use store bought caramel cupcakes for the ultimate treat!

5.0 from 1 reviews
Quicky & Easy Salted Caramel Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Total time: 
Serves: 12
 
These Sea Salt Caramel Cupcakes are topped with an ultra rich and incredibly delicious chocolate buttercream everyone will love!
Ingredients
  • About 12 Hostess Sea Salt Caramel Cupcakes, unwrapped (or any flavor cupcake)
  • 2 sticks butter, at room temperature
  • 1 Tbsp vanilla
  • ¼ cup cocoa powder
  • About 5 cups powdered sugar
  • ¼ cup milk, if needed
  • Chocolate-caramel candies, for garnish
Instructions
  1. In a large bowl of a stand mixer, cream together the butter, vanilla and cocoa powder with the paddle attachment until creamy, about 2 minutes. Add in the powdered sugar, about a cup at a time, until frosting is light and fluffy. Add in the milk only if the frosting is too thick and pasty.
  2. Pipe the frosting high onto the Hostess Cupcakes. Garnish with a chocolate-caramel candy. Serve immediately.

These Quick & Easy Salted Caramel Cupcakes are to-die for! Use store bought caramel cupcakes for the ultimate treat! Piled high with luscious chocolate buttercream, these Sea Salt Caramel Cupcakes are to-die for! Be sure to look for them in your grocery store before July 31 :)

To connect with Hostess for more product information and recipes, be sure to visit them on Facebook, Twitter and Pinterest where they regularly share fun recipes, tips and tricks and sweet news!

Have a fantastical day!!

xo, Hayley

Hostess sponsored this blog post. The opinions and text are all mine.

No-Bake Texas Sheetcake Bites

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

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

Like, all the time.

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

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

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

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

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

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

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

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

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

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

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

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

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

xo, Hayley

Chocolate Chip Cookie Dough Macarons

These Cookie Dough Macarons are petite French-style cookies filled with egg-free cookie dough! Surprisingly easy and positively irresistible! When I visited New York City last September, I went to a tiny pop-up macaron shop in Dylan’s Candy Bar called Dana’s Bakery. Dana’s is known for their colorful, unique macarons in fun flavors like Fruity Pebbles and Birthday Cake, and I was dying to try their Cookie Dough macaron.

But as fate would have it, they were sold out. And I was so bummed.

I mean, helllooooo – cookie dough macarons?! Genius! It combines two of my favorite things: delectably sweet chocolate chip cookie dough and crisp, airy and fabulous French macarons. What’s not to love?!

So after my mini letdown, I came home determined to make Cookie Dough Macarons at home. And thankfully, I succeeded because OMG. It was basically life-changing you guys. Sweet, crispy, airy, chewy and studded with miniature chocolate chips in nearly every bite… talk about amazing. And I didn’t need to rely on a pop-up bakery’s supply to get my fix… that’ll do, pig. That’ll do.

These Cookie Dough Macarons are petite French-style cookies filled with egg-free cookie dough! Surprisingly easy and positively irresistible! I’m sharing this Cookie Dough Macaron recipe over on Food Fanatic today where I’m there resident Cookie Dough Fanatic and post everything cookie dough related. It’s a pretty tasty job, but someone’s gotta do it and thank goodness that someone is me :)

These Cookie Dough Macarons are petite French-style cookies filled with egg-free cookie dough! Surprisingly easy and positively irresistible!

These Cookie Dough Macarons are petite French-style cookies filled with egg-free cookie dough! Surprisingly easy and positively irresistible! These Cookie Dough Macarons are so delicious – even the stuffiest of macaron fanatics will love this fun, whimsical flavor!

Craving more macs? Check out my other macaron recipes!

Nutter Butter MacaronsNutter Butter Macarons – plus a full macaron tutorial! 

Oreo MacaronsOreo Macarons

Cotton Candy MacaronsCotton Candy Macarons

Have a sweet day!

xo, Hayley

Damn Good Chocolate Bundt Cake

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

Like, terribly bad. It’s brutal.

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

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

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

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

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

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

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

Damn. Damn good indeed.

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

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

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

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

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

Have a super sweet day!

xo, Hayley

 

 

Gooey S’mores Cookie Bars

These S'mores Cookie Bars are gooey wonders! This easy, foolproof recipe produces supremely thick and chewy cookie bars bursting with chocolate and marshmallow!So I just got back from a blogger retreat in beautiful Carmel, CA. More on that soon in an upcoming post :)

But I have to say, a good portion of the night I was scared.

Scared… of mountain lions.

You see, Carmel is a beach town nestled among a pretty countryside. And within every pretty countryside there’s a ferocious beast sniffing me out to eat me alive, and that ferocious beast is a mountain lion. AKA, my worst fear ever.

Well. Besides being burglarized and heights. And monkeys. And sandals.

At nighttime, we kept the doors open to let a breeze in, and of course it’s pitch black outside with no light except for the one illuminating the room we were in. And the ranch we stayed at had huge windows everywhere, just begging to be squinted through into the midnight-black courtyard where I could only assume a family of hungry, rabid mountain lions waited.

And so amidst conversation with the girls and sipping on cocktails, I continued to glance out the windows in prayer that no critters – beastly or otherwise – would emerge from the darkness and kill us all. It didn’t help that I was sitting right next to the open doors and thus would be first pick among rabid monsters.

Naturally.

So in conclusion, next time, I’m bringing a Xanax. And I’ll also suggest having a retreat in a bustling city. I much prefer traffic noise over the eerie silence of a mountain lion’s playground if you know what I mean.

These S'mores Cookie Bars are gooey wonders! This easy, foolproof recipe produces supremely thick and chewy cookie bars bursting with chocolate and marshmallow!I also prefer the ooey gooey goodness of these S’mores Cookie Bars which are out of control amazing. Gooey and rich, they’re packed with a huge, thick layer of marshmallow creme and creamy chocolate and sandwiched between two big ol’ layers of soft and chewy chocolate chip cookies. They’re the perfect treat!

You could say I went a little beastly on them.

These S'mores Cookie Bars are gooey wonders! This easy, foolproof recipe produces supremely thick and chewy cookie bars bursting with chocolate and marshmallow!

5.0 from 1 reviews
Gooey S'mores Cookie Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9-16
 
These gooey cookie bars taste just like s'mores!
Ingredients
  • 2 pkgs (24-count each) refrigerated chocolate chip cookie dough
  • 1 (7 oz) jar JET-PUFFED Marshmallow Creme
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
  2. Press one of the packages of cookie dough into the bottom of the pan in an even layer. Top with the chocolate chips; set aside. In a medium bowl, combine the marshmallow creme and the condensed milk, stir to blend together. Pour over the chocolate chips. Carefully and evenly top with the remaining package of cookie dough. It's okay if some of the marshmallow peeks out through the cracks.
  3. Bake for approx. 25 minutes or until the top is golden brown and the center appears set. Cool completely, then refrigerate for at least an hour to help set up, preferably overnight. Allow bars to come to room temperature slightly before cutting into squares.

These S'mores Cookie Bars are gooey wonders! This easy, foolproof recipe produces supremely thick and chewy cookie bars bursting with chocolate and marshmallow!Supremely gooey, packed with sticky marshmallow creme… these cookie bars are a forced to be reckoned with! You’ll love how thick and chewy they are, with pockets of rich chocolate in every bite! And they’re the perfect way to end S’mores Week.

I hope you’ve enjoyed S’mores Week.. I know I have!!

These S'mores Cookie Bars are gooey wonders! This easy, foolproof recipe produces supremely thick and chewy cookie bars bursting with chocolate and marshmallow!Have a super sweet day!

xo, Hayley

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