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.


Lucky Rainbow Bark
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.
  • 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
  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.


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


Samoas Magic Bar Pie

Samoas Magic Bar PieWhen I was in Girl Scouts, our troop leader totally didn’t do anything cool. Other troops were raising money to go to Disneyland, or sleepovers at the zoo, or other cool things.

We went camping. Once. It was lame because two girls kicked me out of their tent.

We went to a safety school. We learned not to walk in front of cars. All it made me do was want to walk in front of a car.

And the rest of the time, we spent in a cold, empty classroom at my elementary school. All the girls knew each other super well, so they clamored together. I was just kinda the outcast brownie, the one who never had all her patches sewn on, the one who didn’t get along with the other girls, and the one who longed for sleepovers at the zoo while secretly hating our troop leader for being a loser who totally dropped the ball on this life-building girl-power skills thing.

But I didn’t need the girls there. I had cookies, obvi. The cookies were pretty much the only redeeming factor of putting up with all those shenanigans because the second it was cookie season, I was alllll about the Samoas. To me, the Samoas are pretty much the perfect cookie. Crunchy shortbread, creamy caramel, sweet toasted coconut and that perfect drizzle of chocolate… it’s pretty much one heavenly, perfect little bite. And I know I’m not the only Samoa-freak out there… there’s hoards of ya, and this is our time to unite and REJOICE over the invention of this fabtastic pie.

DSC_0354AYou know magic bars? This is that… in pie form. It’s chewy, gooey and positively luscious. It tastes of Samoas, thanks to the classic components swirled in every bite: actual Samoa cookies, coconut, bits of caramel, chocolate chips, Rolos, and the whole thing is smothered in sweetened condensed milk (aka the nectar of the Gods). Then it’s baked until golden and bubbly and served up to Samoa-lovers everywhere. You’re welcome.

DSC_0372AOkay. Enough chit-chat. We need to dig in. This caramel is bananas. Or rather, s-a-m-o-a-s. I’ll stop.


Samoas Magic Bar Pie
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
Samoa-cookie lovers everywhere, rejoice! This chewy, gooey, outrageous pie tastes just like a giant Samoa cookie, in a fun twist between magic bars and pie!
  • 1 refrigerated pie crust, room temperature
  • 1 pkg (24 count) refrigerated chocolate chip cookies, room temperature
  • 1 pkg (about 20) Samoas cookies, roughly chopped (if you can't find Samoas or don't want to chop up a box, Keebler makes a similar cookie sold at most supermarkets)
  • ½ cup chocolate chips
  • 1 cup shredded coconut
  • 1 pkg Kraft caramels, unwrapped and cut in half
  • ½ cup Rolos, unwrapped and chopped
  • 1 can (14 oz) sweetened condensed milk
  1. Preheat oven to 350 degrees F. Grease a 9" pie plate with cooking spray. Roll out the pie crust to fit into the bottom and up the sides of the pie plate. Crimp the edges of the pie crust if you'd like.
  2. Using your hands, press the cookie dough into a plane of dough and press into the bottom of the pie crust; it'll be super thick. Top evenly with chopped Samoas cookies, chocolate chips, shredded coconut, caramels and chopped Rolos. Drizzle evenly with the sweetened condensed milk. Cover the edges of the pie crusts with a pie shield.
  3. Bake for approx. 30-35 minutes or until the center is golden brown and bubbly, but appears set. If it slightly jiggles, that's okay, but it shouldn't be sloshing around. Allow the pie to cool completely before cutting into squares. Serve with ice cream or more caramel, if desired.

DSC_0381AGooooooooey. So very gooey!

DSC_0388ATo be honest, I added the chocolate chip cookie dough into the bottom layer for a couple reasons. 1) for substance. It helps create a nice, thick, gooey cookie base for this pie. 2) because I needed to use up some refrigerated dough I had in my fridge (oops). And 3) because it’s freaking delicious – why are you questioning my decision? :)

Samoas Magic Bar PieHave a delicious day!!

xo, Hayley

Homemade Chocolate Chip Cookie Dough Oreos

DSC_0009AADo you guys remember when Cookie Dough Oreos came out last year?!

It may or may not have been the best day of my life… but this isn’t about me.

Seriously though, I loved them. Some people disliked the filling and said it was too coffee-y, but I thought the filling was just fine – and this is coming from a non-chocolate kinda girl. (#TeamVanilla!) Howeevvvver, I’m not one to turn down any kinda cookie dough, so I instantly fell in love with these amazing, one-of-a-kind cookies.

Cookie Dough Oreos4But then Oreo decided to toy with my emotions and did away with them. Limited edition? More like broken hearted forever. No bueno, Oreo. So I took matters into my own hands and made my very own Homemade Cookie Dough Oreos! I’m sharing them over at Food Fanatic today!

Cookie Dough Oreos3Do they taste like Oreos? Yes, but they’re softer, chewier, and have a real-deal cookie dough filling. They kinda remind me of Oreo Cakesters but better because they’re homemade and completely addictively delicious. You guys will not be fighting or nitpicking this filling – it’s pure, unadulterated cookie dough, and it’s awesome.

GET THE RECIPE for these bad boys over at Food Fanatic today, where I’m their resident Cookie Dough Fanatic!

Have a delicious day!!

xo, Hayley

Neapolitan Seven Layer Bars

NeapolitanSevenLayerBarsWhat happens when you forget to post a Valentine’s Day-themed recipe before Valentine’s Day? You post it days later, obvi!

I try to stick to schedules since I tend to be a planner and a huge list-maker. But stuff happens, I forget, I don’t care, or Intervention is on and I just neglect it. I’m sorry. I’m the worst blogger ever.

BUT, the good thing is is that Neapolitan’s a yearround flavor. It doesn’t necessarily have an expiration date like eggnog or peppermint (though if it were up to me, eggnog and peppermint would not be judged in summertime), and it works because it’s comprised of three fabulous flavors that are seasonless: vanilla, chocolate, and strawberry. What’s not to love?!

…and it happens to be the theme of my sweet new blog design! BTW, did you enter my giveaway yet? I’m giving away a FREE pair of Tieks flats, a Too-Faced Semi-Sweet Chocolate Bar Palette or a $25 Baskin Robbins gift card! Winners are chosen on Tuesday, so wiggle your butt over to that post to enter!!

DSC_0166AANYWHO. Since I’m a lover of both Neapolitan and seven layer bars, I figured there had to be some combining love-child makin’ happening between the two. The results are magical! There’s bites of chocolate, vanilla and strawberry goodness in every bite, and if you’re as fanatical about this flavor as I am, there’s a must-make for sure!


Neapolitan Seven Layer Bars
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
Packed with strawberry, chocolate and vanilla, these fabulous Neapolitan Seven Layer Bars are a winner!
  • 1 box strawberry cake mix
  • 1 egg
  • ½ cup oil
  • 1 tsp strawberry extract (optional, but enhances the flavor - I recommend it)
  • 1 cup chocolate chips
  • 1 cup white chocolate chips
  • 1 pkg. Ghirardelli Chocolate & Strawberry Squares, unwrapped and roughly chopped (if you cannot find this flavor, substitute with Chocolate & Raspberry - no one will tell the difference)
  • 1 cup Jet-Puffed Strawberry Marshmallows
  • About 20 Berry Oreos, roughly chopped
  • 1 (14 oz) can sweetened condensed milk
  • Rainbow sprinkles, if you'd like
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil liberally with cooking spray and set aside.
  2. In a large bowl, combine the cake mix, egg, oil and strawberry extract, if using, until a soft dough forms. Press the dough evenly into the prepared pan and bake for approx. 12 minutes.
  3. Remove the pan from the oven but keep the oven on. Evenly distribute the chocolate chips, white chocolate chips, chopped chocolate squares, marshmallows and Oreos onto the dough. I like putting the marshmallows on first so they're covered - it prevents them from burning and expanding as much. Drizzle evenly with the condensed milk.
  4. Bake for approximately 20-22 minutes or until center appears set and the top is golden brown and bubbly. Cool completely (I recommend overnight) before lifting out of the pan and cutting into squares. Garnish with sprinkles, if you'd like!

DSC_0179AI love the rich burst of sweet strawberry in these chewy, gooey bars! They would be perfect alongside a bowl of Neapolitan ice cream… but that’s only if you want to do it a la Hayley :)

Nuts for Neapolitan? Check out my other fun Neapolitan recipes!

Neapolitan CupcakesNeapolitan Cupcakes – be sure to enter my giveaway! 

neabundtNeapolitan Bundt Cake

neapcheesecakeNeapolitan No-Bake Cheesecake

Have a sweet Sunday!!

xo, Hayley


XXL Brown Butter Vanilla Bean Chocolate Chunk Cookies

XXLBrownButterCookiesWhen I was younger, I really wanted to open a bakery.

I thought selling cupcakes, cookies, super fudgy brownies and cakes would be so fun. Whipping up fresh buttercream, adorning each cake with cute sprinkles, packaging up fresh-baked cookies… it all sounded so blissful… until I realized how HARD owning a business is.

First of all, hiring employees. I was always a stellar employee at every job I’ve held, but trying to interview the mass public to find people to entrust with my business? Oh hell to the no. Could not do it.

Second, the hours! I would have zero me-time, and I’m someone who needs adequate me-time. I’d constantly be in the bakery at 2am baking cupcakes and frosting cakes and likely wouldn’t leave until late at night when I’d have to restart the whole process. Nope nope nope. That’s like, two hours of me-time a day and it would take about 4 days before I would commit myself.

And third, the work-related issues… like gaining ALL THE WEIGHT from eating ALL THE COOKIES. Especially cookies like these ones, because I could not stop eating these when I made them. Holy mother of pearl, peeps. These are out of control. And if they would be any indication of my bakery, I would weigh 34587634 pounds and would have no customers… because I would eat every product.

So yeah, owning a bakery is not in the cards. But baking bakery-style cookies? Totally doable. I don’t even need to hire anyone to do my bidding because I’ll gladly eat every last crumb of these bad boys.

DSC_0259AThe best thing about bakery cookies are their size! Bakery cookies aren’t your standard wimpy cookies – they’re easily double the standard cookie size for maximum cookieage. BTW, ‘cookieage’ is totally a word. Bakery cookies are also jam-packed with flavor and texture, creating a heavenly eating experience that makes you want more. These cookies boast both mega-flavor and uber-texture, thanks to five very important, super crucial components that make these cookies over-the-top, outta-the-field AMAZING. Those components include…

Brown Butter. Brown butter takes these to the next level of awesomeness. My standard cookie recipe features 3/4 cup of butter, but this recipe has 1 full cup of butter – 1/2 of which is browned. Brown butter simply means that you cook the butter down in a saucepan until its a nice, deep amber color with flecks of brown bits on the bottom. Those brown bits impart SO much flavor, it’s crazy. The result is an added richness and nuttiness that’s positively irresistible.

Vanilla Bean Paste. One of my favorite ingredients, vanilla bean paste elevates any dish it touches. Vanilla bean paste is stronger than extract since it’s more concentrated and comes out thick like caramel sauce. It has flecks of vanilla beans in it, lending the cookies a ton of rich vanilla flavor and wonderful flecks of bean throughout the dough.

DSC_0271AChocolate Chunks. Because chocolate chips are for losers. Kidding! But chocolate chunks really set these apart from your standard chocolate chip cookie. The chunks add great texture and cover more surface area of the cookie, giving a melty burst of chocolate in every bite! I love using Nestle’s Chocolate Chunks or Trader Joe’s Chocolate Chunks which are both roughly chopped semi-sweet chocolate. Semi-sweet is recommended in this recipe, but milk could easily be used.

Sea Salt. It adds a great finishing touch on each cookie with those sexy, salty crystals on top. The coarse salt really off-sets the sweetness of the chocolate and vanilla bean.

Last but not least? Espresso Powder. Yes, espresso! These cookies do not taste like coffee, nor do they taste like mocha. If you want that, simply add more espresso powder to the batter. Espresso powder functions as another element to deepen the flavor, adding more richness to the chocolate and heightening that flavor of the brown butter, chocolate chunks and vanilla bean. A little goes a long way which prevents the cookie from A) tasting like coffee; and B) being undetectable but still present in the dough. If you want to omit this, you totally can – but I highly, *highly* recommend adding a little smidge in.

DSC_0253ADoesn’t it sound like I should open a bakery? If these cookies were involved, I probably would. They’re kinda-sorta life-changing. Promise.

Now who wants to work for me?


5.0 from 2 reviews
XXL Brown Butter Vanilla Bean Chocolate Chunk Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 15
Thick, chewy and XXL chocolate chunk cookies are special in many ways, thanks to the use of espresso powder, vanilla bean paste, brown butter and sea salt. The chocolate chunks elevates these cookies from a classic to a modern, delectable twist.
  • 1 cup (2 sticks) unsalted butter, divided (make sure you're using REAL butter, not butter spread or margarine)
  • ¾ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 2 tsp vanilla bean paste
  • Pinch salt
  • ½ tsp espresso powder
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 2 cups all-purpose flour
  • 1 cup chocolate chunks
  • Sea salt, for garnish/sprinkling
  1. First, make your brown butter. In a small saucepan, melt ONE (1) stick of butter over medium-low heat. The butter will eventually melt, then start to bubble, pop and foam up, turning frothy. This is normal. Cook low and slow for about 5-7 minutes, swirling the butter around the pan occasionally, until the butter is amber in color and fragrant, almost nutty. Do NOT burn the butter! Once butter has browned and is amber and fragrant, remove from heat and pour into a heat-proof bowl to cool, about 20 minutes.
  2. In the bowl of your stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment for approx. 2 minutes, until creamy and fluffy. Add in the egg and vanilla bean paste to combine. Add in the salt, espresso powder, baking soda and cornstarch, and beat to combine. Add in HALF of the flour, beating to combine. Stream in HALF of the browned butter. Add the remaining flour, beating to combine, then stream in the remaining browned butter, adding in all the bits at the bottom. Once dough comes together, stir in the chocolate chunks.
  3. Refrigerate the dough for AT LEAST 2 hours, but I recommend refrigerating for 4 hours to overnight. This step is MANDATORY as the dough will spread significantly if it does not sufficiently chill. The dough needs to be super duper cold before baking, so I really stress chilling for at least four hours.
  4. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment sprayed with cooking spray. Drop ¼-cup rounded mounds of cookie dough onto the baking sheets, keeping about 2-3" apart. Sprinkle the tops with sea salt as desired.
  5. Bake for approx. 10-13 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear slightly under-done; this is normal and they will continue to firm up as they cool. If desired, add a couple more chocolate chunks on top of the freshly baked cookies for a prettier appearance. Allow the cookies to cool completely on the baking sheets before serving. Store leftovers airtight at room temperature for up to a week.

DSC_0268AThese cookies *do* require a chilling time of a recommended 4 hours. I know, I know – major suckage. BUT I promise you that the results are MORE than worth it. Seriously – these may be one of the best cookies I’ve ever eaten. Swearsies. They are SO soft, chewy and moist, bursting with rich chocolate, sprinkles of sea salt, and are packed with amazing flavor from the nutty browned butter and sweet vanilla bean. They are positively INCREDIBLE and I know you’ll love them!

Chocolate Chunk CookiesHave a fantastical day!!

xo, Hayley

Neapolitan Cupcakes {And A HUGE Bloggiversary Party GIVEAWAY!!}

Neapolitan CupcakesI am so so so glad you’re here today, because today I’m having a special bloggiversary party to kick off two very important things: my blog’s 4th birthday (omg!), and my blog’s new design (yay!).

It’s so crazy to think that four years ago, I had just created this blog. I was so excited to get started and create something that was completely my own where I could share my funny stories and wacky anecdotes, and where I could challenge myself to concoct unique desserts. And if I’m being frank here, I think I’ve succeeded!

DSC_0235ASince being born in 2011, The Domestic Rebel has grown far beyond what I could have imagined, with tens of thousands of fans on my combined social channels, working with top brands in the industry like The Pampered Chef, Kitchen Aid, Tieks, and the Real California Milk Advisory Board, and meeting so many fabulous people and making so many new fantastic blog friends. I’m so forever humbled and grateful to my opportunities because I know this job can be fleeting, and something bigger and better could come around the corner and turn my space on the interwebs into an even smaller particle of the world. It’s important to me to remain grateful to this awesome job and the people who make it possible: YOU!

DSC_0210ASorry to be sappy, but you guys rule my life. I love you all so much for coming to my blog, commenting on my posts, liking my Facebook and Instagram statuses, repinning my Pinterest pics, and overall being such a loyal, fun and supportive bunch. If I could, I’d bake you all the biggest, gooeiest cookie to resemble how I feel about you: oozing with lotsa love!

So with 4 years on the blog, it was also time for a change. A new facelift, to be precise. I’m positively loving my new design from the talented Erika S. at Designer Blogs. I think she perfectly encapsulated who I am as a blogger and person – with my intense love for donuts, to the rebellious-yet-fun new logo of my spatula and whisk crossbones, to the funky fonts I love so dear.

Besides the new look, here are a couple new features you’ll love:

1) The hovering Pin-It button on each picture makes it even simpler to directly Pin my creations to you favorite Pinterest boards. Simply click the donut icon that pops up in the right upper corner of each picture and voila! Instantly pinned. So easy!
2) Sharing couldn’t be easier with the new Share bar on the bottom of each post. Directly link my posts and pictures to your Facebook or Twitter feeds, Stumble them, or even email it to friends and family. No copying of links or saving pictures necessary.
3) The NEW Recipe Index makes searching for recipes a breeze, thanks mainly to the new visual icons for every recipe. I’m still working on a couple of the older posts that don’t have pictures, but they’re still accessible through the links. Craving chocolate? Simply click the Chocolate link and instantly be taken to a page where you can access all recipes tagged with ‘chocolate.’ This definitely helps streamline searching for your favorite recipes, or getting ideas of what you want to make!
4) You may also like… the new linked-within feature on every post! Featuring a handful of some older, archived posts, this is a great way to see stuff you haven’t seen (and some of my first recipes!) for more inspiration.

DSC_0206AI am SO VERY HAPPY (!!) with my new design and I seriously hope you love it, too! I really feel like this design perfectly defines who I am and I hope you’ll find the new look and features to be just as awesome as I do!

DSC_0220AAnd to kick off this brand new blog design and celebrating four blissful years blogging, I’m throwing a fabulous party and you’re all invited! And lemme just say, the party favors are pretty damn cool — there ain’t no gumballs or cheap plastic yo-yos here.

tieksFor being such an awesome person, you can enter to win three prizes! The GRAND PRIZE is a pair of Tieks Ballet Flats (a $200 value!!), the highly coveted and ever-so-stylish flats I’ve talked about prior and that are sweeping the world with their sleek appearance, shocking comfort, and gorgeous hues. Not only are Tieks incredibly comfy, but they come in a wide range of styles, colors and sizes to fit everyone perfectly. Amazing!

toofacedSECOND PLACE PRIZE is Too Faced’s brand-spankin’-new Semi-Sweet Chocolate Bar Palette! With sixteen flattering, highly-pigmented shades, this palette is perfect for everyone! Shades range from a bright blue called Blueberry Muffin, to a gold-flecked brown named Hot Fudge, to a shimmery sweet Butter Pecan highlighter color. Each shade is packed with real cocoa, giving a sweet aroma with every brush stroke. This limited edition palette is a fan favorite among beauty bloggers and fashionistas everywhere!

baskinrobbinsAnd last but not least, THIRD PLACE PRIZE is a $25 gift card to Baskin Robbins ice cream! The worst thing about 31 flavors? All the options to choose from! From Cherries Jubilee to Baseball Nut, Baskin Robbins has some of the best ice cream around! Second only to donuts, ice cream is one of my favorite desserts, and the Neapolitan color scheme is a clear theme in my new blog design. I absolutely love the sweet shades of rich chocolate brown, bubblegum-pink strawberry and creamy vanilla and love how they translated into my new look!

Rebel GiveawaySo, do you want to win one of these SWEET prizes?! Enter using the Rafflecopter below! 

a Rafflecopter giveaway

Okay, now who’s hungry? For today’s recipe, I thought I’d throw it back to one of my first-ever posts: Neapolitan Cupcakes! I made these for a bakery-themed 20th birthday party I had and they were an instant success. Everyone loved the cool two-toned cupcake flavors and the rich strawberry buttercream on top, and I knew I wanted to recreate them and give them a sweet, updated look for this special day.

So without further adieu, take a bite out of these ultra-sweet and fun to eat Neapolitan Ice Cream Cupcakes! :)


4.9 from 29 reviews
Neapolitan Cupcakes {And A HUGE Bloggiversary Party GIVEAWAY!!}
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
Two-toned chocolate and vanilla cake is topped with a swirl of sweet strawberry buttercream to mimic the classic flavors of Neapolitan ice cream! Kids and adults alike will love these fun cupcakes as a nod to a sweet childhood-favorite.
  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 box white cake mix, plus ingredients on back of box
  • 1 small box sugar-free fat-free instant vanilla pudding mix
  • 1 small box sugar-free fat-free instant chocolate pudding mix
  • ¾ cup (1 & ½ sticks) unsalted butter, softened
  • ½ cup seedless strawberry jam (I like Smuckers Simply Fruit)
  • 1 tsp vanilla extract
  • 2-3 tsp strawberry extract (depending on how strong you'd like it)
  • ¼ cup heavy cream
  • About 4 cups powdered sugar
  • Red food coloring
  • White non-pareils sprinkles
  • Maraschino cherries
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners. Set aside.
  2. Prepare the chocolate and vanilla cake mixes in separate bowls using the ingredients and directions on the back of the boxes. Stir the vanilla pudding mix (the dry mix) into the vanilla cake batter, and stir the chocolate pudding mix into the chocolate cake batter. Allow the batters to set for about 5 minutes until thickened.
  3. Working quickly with two separate cookie dough scoops or spoons, spoon about a heaping Tablespoonful of batter onto the left side of the cupcake liner with one flavor. Then immediately spoon the other flavor onto the right side of the cupcake liner. Repeat layers, filling the cupcake liners about ¾ full. You should have roughly around 18 cupcakes, maybe a couple more depending on the box mixes.
  4. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out mostly clean or with moist crumbs. Cool completely.
  5. While cupcakes cool, make your frosting: In the bowl of a stand mixer, cream together the butter, strawberry jam, vanilla, strawberry extract and milk with the paddle attachment for about 2 minutes or until creamy. Add in the powdered sugar, about a cup at a time, until a light and fluffy texture has been achieved. Add in food coloring, only a couple drops at a time, and beat until a light desired pink shade has been achieved.
  6. Spoon the frosting into the piping bag attached with an open star tip. Pipe high onto cooled cupcakes and immediately garnish with white non-pareils sprinkles and a cherry. Serve immediately or store leftovers airtight in the fridge.
  7. *NOTE: If you want to pipe the frosting thick onto the cupcakes, consider doubling or tripling the recipe.*


DSC_0246ARich chocolate, creamy vanilla and sweet strawberry combine to create these decadent, delicious and festive Neapolitan cupcakes that taste strikingly similar to the classic ice cream flavor. The two-toned and dual-flavored cupcake is a striking, graphic touch with the bright, bubblegum pink-frosting on top. If you’d like, garnish these cupcakes with waffle cone pieces or pirouline cookies or slices of strawberry. You could also top the cakes with chocolate and white chocolate curls for a prettier touch.

Thanks for stopping by, and thanks for being a great fan of The Domestic Rebel! Love you! Mean it :)

xo, Hayley

*In the interest of full disclosure, I was generously provided with the Tieks grand prize (retailing at a $200 value) from Tieks. All other prizes were purchased on my own. All opinions are 100% my own and always will be. Winners will be chosen at random through the Rafflecopter widget on 2/24/2015 and will be notified via email. Winners will have 24 hours to respond to the email before a new winner is chosen. First winner randomly chosen will receive the grand prize, second winner randomly chosen will receive the second prize, and so on. 



Strawberry & Nutella Croissants

StrawberryNutellaCroissantsSo after posting my 3-Ingredient Nutella Croissants, I’ve had these flaky, heavenly pastries on the brain.

And while I don’t typically endorse fruit-fillings in well, anything, I was shocked when I put a jar of strawberry jam in my cart to make these Strawberry & Nutella Croissants. Consider it an out-of-body experience, because these croissants are the bees knees and I’m so glad I went against my normal anti-fruit ban.

DSC_0141APlus, they’re perfecto for Valentine’s Day. You’re welcome!

Just like the ingredients list for these bad boys, I’m keeping this post short and sweet. I have to dedicate my time to eating, not yapping. I’m sure you understand.


DSC_0158A*adapted from my original croissant recipe

Strawberry & Nutella Croissants
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
Buttery, flaky pastry is filled to the brim with gooey Nutella spread and sweet & fruity strawberry jam. These are a perfect breakfast pick-me-up and are especially great for Valentine's Day!
  • 1 pkg (2 sheets) frozen puff pastry, thawed
  • ¾ cup Nutella spread
  • About ½ cup seedless strawberry jam (I love Smucker's Simply Fruit brand)
  • 1 egg, beaten
  • Coarse sugar (turbinado, or sugar crystal sprinkles)
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or line with parchment and mist lightly with cooking spray. Set aside.
  2. On a clean, flat and floured work surface, unroll ONE of the puff pastry sheets. Cut it horizontally on its natural perforations, creating three rectangular strips of dough. Then cut each of those rectangles diagonally, creating triangles. Repeat with the remaining dough, so that you have 12 triangles.
  3. Take a heaping teaspoon of EACH Nutella and strawberry jam on the widest part of the dough. Begin rolling the croissant up and place on the baking sheet. Repeat with remaining croissants.
  4. Brush the beaten egg over each pastry and sprinkle with coarse sugar. Bake for approximately 20-25 minutes or until golden brown and bubbly. Some jam may seep out from the croissants and pool around the croissants; this is okay - just break it off of the croissant if needed. Allow to cool slightly before serving.

DSC_0144AOne word: YUM! You have to make these easy, scrumptious croissants! They’re simply phenomenal :)

Don’t like strawberry? Feel free to substitute orange marmalade, raspberry jam, blueberry jam or even peanut butter in lieu of the strawberry.

Have a delicious day!

xo, Hayley


Red Velvet Seven Layer Bars

Red Velvet Seven Layer BarsMost of the time, I know I’m really, truly a woman. I love makeup, I’m obsessed with anything glittery, I own several tutus, and the semi-annual sale at Victoria’s Secret gets me giddy.


There are a couple of girlie things I could never, ever get behind. Things that often make me question if I’m actually a girl since they rock the girl-code a little. Things like…

Hating the Cyndi Lauper song, Girls Just Wanna Have Fun. If I were taking an elevator ride down to Hell where I would be spending the rest of eternity eating porkchops with my pet monkeys *shudder*, this song would be playing during my descent. I absolutely, positively loathe it with every humanly fiber in my being. The opening riffs are jarring against my eardrums, sending panic waves throughout my body to find the nearest exit before I set myself on fire. Cyndi’s clamoring begs for fun shake me to my core and almost induce projectile vomiting. I hate, hate, hate that song, yet it manages to be the girliest anthem there is with every XX chromosome in the world.

Then there’s the long-ass makeup rituals. Dude. Back when I used to have sleepovers, I would dread the morning-after when it took my sleepover friend approximately 34768734 eons to get ready, only to emerge from the bathroom with a normal-looking face. Like, did it really take you 20 minutes to apply foundation that still makes you look like that? And another 30 minutes to get your mascara just barely coating your lashes? Kill me now. And don’t even get me started on the hair rituals. Full blow-outs, straightening wands that turn every individual follicle on her head into a pin-straight plank of hair… not my cup of tea. If I’m not rolling out of bed with whatever’s on my head, I’m getting feisty and throwing it in a pony. I just can’t with the day-long makeup rituals.

Oh, and girl shopping? Torturous. I had this friend who flicked through every. single. rack in a store. Seriously, every single one of them. Just getting through the first floor of a double-story Forever 21 would take like, 3 hours of mind-numbing hanger flicking. I don’t know if she expected to find like, a golden ticket or a secret portal or what, but it was so skull-throbbingly BORING that I would always tell her I was gonna go to the bathroom and complete my other-store shopping. I don’t know about you, but when I go in a store, I kind of scan the area to see if there are any racks that stand out. If so, I’ll flick through those racks (or through the item that stood out) and then move on. It was like my friend was planning on writing a dissertation on all of the fabric counts for every item in-store. And if that store decided to play Cyndi Lauper, which was inevitable since the universe hates me, I nearly stabbed myself with a clothes hanger in an attempt to end the misery.

So combining that knowledge with the fact that I don’t understand acrylic nails (how do you wipe!?), a love for Beyonce music and any signage that says “Keep Calm and ___”, sometimes I just wonder if I’m really a woman or some kind of mutant alien hidden inside a curvy chick’s body.

ANYWHO. Let’s change subjects before I melt.

DSC_0097AIf you’ve been a human on this planet for longer than a couple months, you’ve probably heard the speculation about the new Red Velvet Cake Oreos coming out… and their subsequent release last week. Even though I’m not the largest fan of red velvet, I was still determined to try them in the name of research and tracked ‘em down at my local Target. Final verdict? They’re good, but they needed a little doctoring up in the form of an in-your-face, outrageous Red Velvet Seven Layer Bar. 

DSC_0094AAs you know, seven layer bars are one of my favorite concoctions on this site. I love combining unexpected ingredients to create fabulous, seven layers of heavenly bars – and I was desperately missing a red velvet version. After the release of the Oreos, I scoured Target’s shelves to find matching ingredients to compose these rich and velvety bars, and the end result is fabulous. If you love the decadent, moist texture of red velvet cake, then you’ll flip for these incredibly indulgent bars. Trust me!

And you don’t even need to be a woman, man, or mutant alien woman to enjoy them. They’re good for everyone!


5.0 from 1 reviews
Red Velvet Seven Layer Bars
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
Red Velvet Cake fans, these are for YOU! Layers of gooey red velvet deliciousness combine to create these indulgent, heavenly bars, featuring Oreo's newest Red Velvet cookie flavor. If you can't find the Oreo cookies, substitute with your favorite red velvet bakery cookies.
  • 1 box red velvet cake mix
  • 1 egg
  • ½ cup oil
  • 1 pkg. Red Velvet Oreos, coarsely chopped
  • ¾ pkg Dove Milk and Red Velvet Swirl Chocolates (available at Target - if you cannot find these, substitute with a regular milk chocolate and white chocolate swirled candy, like by Hershey's Kisses or Dove), chopped into bite-sized chunks
  • 1 cup white chocolate chips
  • 1 pkg. (9 count) Vanilla Creme Peeps, chopped into chunks
  • 1 cup Red Velvet M&M's candies
  • About 9 miniature red velvet cupcakes, frosted and prepared from your favorite bakery, roughly chopped in half
  • 1 (14 oz) can sweetened condensed milk
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
  2. Meanwhile, in a large bowl, combine the cake mix, egg and oil with a spoon until a soft dough forms. Press the dough evenly into the prepared pan and bake for approx. 12 minutes. Remove from the oven but keep the oven on.
  3. Top the crust evenly with the chopped Peeps first, then layer evenly with the Oreos, red velvet chocolates, chopped red velvet cupcakes, white chocolate chips, and M&M's candies. Drizzle evenly with the sweetened condensed milk. Return to the oven and continue baking for another 20-22 minutes or until the top is bubbly and golden and center appears set.
  4. Allow the bars to cool completely before gently lifting out of the pan and cutting into squares. Serve immediately, or store leftovers airtight at room temperature.

DSC_0105AThese bars are so indulgent and incredibly rich, bursting with red velvet cake flavor! I love the unexpected addition of chopped red velvet cupcakes, which melt into the bars and create a fabulous texture from the caramelized cream cheese icing. If you cannot find Red Velvet Oreos, substitute red velvet cookies from your local bakery. If you cannot find the Dove Milk & Red Velvet Swirl chocolates, substitute a white & milk chocolate-swirled candy, such as Hershey’s Kisses or Dove chocolates.

Have a fabulous day!

xo, Hayley


Chocolate Cherry Cookie Bites

Chocolate Cherry Cookie BitesIt’s come to my immediate realization that I’ve never had anyone do anything romantic for me.

Like, ever.

After reading a forum on a website which asked the question, “what was the most romantic thing someone’s done for you?” I realized that no one has done anything remotely romantic for me. Why I’m incapable of having romantic things happening to me, I do not know, but I demand some answers.

Never have I ever had a candlelit dinner.

The last time I had a walk on the beach, we were fighting.

Romantic, spontaneous getaways for the weekend? Planned by me.

In fact, I don’t even know if my past significant others knew my favorite candy, which is clearly an indication that we were never meant to be since candy is like, my lifestyle.

Oh well. I suppose I’m meant to eat my Red Vines by candlelight alone.

At any rate, despite being single this Valentine’s Day, I’m actually really excited about it. There’s something exciting about love, even if I’m not in it. So I just make treats to compensate for my loneliness, and it all works out in the end. *cue rom com music here* Today, I’ve made for you – my valentines! – these delectable Chocolate Cherry Cookie Bites. They’re super delish and take hardly any time at all to make, thanks to some easy store-bought, seasonal swaps I found.

DSC_0923AEnter: Pillsbury’s new Chocolate Cherry Cake Mix and Frosting! They have a rich chocolate flavor with sweet hints of cherry swirled throughout, and they’re the base for these simple-yet-scrumptious cookie cups. Your Valentine will be none the wiser with your little store-swap secret, and you’ll be dubbed the best significant other ever. You’re welcome.

(And yes, I will take my Red Vines now).


5.0 from 1 reviews
Chocolate Cherry Cookie Bites
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
These sweet and simple cookie cups are made using Pillsbury's new Chocolate Cherry cake and frosting mixes! Both of these ingredients lend for easy swaps in the kitchen yet impart a great, rich chocolate cherry flavor.
  • 1 box Pillsbury Chocolate Cherry cake mix
  • 1 egg
  • ½ cup oil
  • About 1 cup Chocolate Cherry Delightfulls Morsels (by Nestle - they're cherry-filled chocolate chips; find them on your baking aisle, or sub another chopped chocolate-cherry candy)
  • 1 can Pillsbury Chocolate Cherry frosting
  • Maraschino cherries with stems, for garnish
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray and set aside. In a large bowl, combine the cake mix, egg and oil with a spoon until a soft dough has formed.
  2. Drop rounded Tablespoonfuls of dough into each muffin cavity, then gently flatten them down with your fingers. Bake the cookie cups for about 12-15 minutes or until the edges are set; do not over-bake. Allow the cookie cups to set in the muffin cups for about 5 minutes.
  3. Gently use the handle of a wooden spoon to make an indentation in the middle of the cookie cup, careful not to puncture through the cup. Immediately fill the well with a heaping pinch of the chocolate-cherry morsels. Allow the cups to cool completely before gently popping them from the muffin tin.
  4. Remove the cap and foil lining from the frosting and microwave it on medium-high power for about 30 seconds, stirring vigorously so it's smooth and pourable. Dunk each cookie cup into the melted frosting briefly, covering the top. Allow excess to drip off and return the cookie cups to a foil-lined baking sheet or wire rack. Immediately top with a maraschino cherry. Repeat with remaining cups, then serve!

DSC_0927AThese could not be simpler or any cuter! I’m a huge fan of the chocolate & cherry flavor combination and these cups hit it outta the park with their rich, chocolaty flavor and the bright bursts of cherry. If you can’t find the chocolate cherry cake mix or frosting, substitute regular chocolate cake mix with a teaspoon or two of cherry extract or maraschino cherry juice. And stir some cherry extract or maraschino cherry juice into canned chocolate icing in a pinch.

I hope you enjoyed! Have a great day, lovers!!

xo, Hayley

Best Ever Fudge Brownies


So I recently had a startling revelation: I actually do have a sweet tooth.

After years and years of staunchly denying my sweet tooth, telling people that I have a ‘salty tooth’ in reference to my preference for chips, fries, pickles, and all things salty, I finally realized I’m a liar because I effing love sweets and what the hell was I ever talking about?

(Related: I also feel very ‘wtf’ in retrospect about my high school appearance, past boyfriends, and 90% of the mix-tapes I own that I once thought were great).

So yeah. I’m coming out with it: I have a sweet tooth. A massive one, in fact. I mean, as far as I’m concerned I could easily double-fist a basket of piping hot onion rings and a handful of macarons simultaneously. Just call me ‘classy’.

I figured this revelation out when I would look at my bank statements and realize I spent $70 on macarons from Laduree every time I visited New York. Or how whenever I visit a bakery, I have to try every. single. thing. and I secretly enjoy every. single. bite. It isn’t research; it’s because I’m a fat-ass who freakin’ loves food. End of story.

And brownies? LOVE ‘EM. While I’m still not wild about chocolate (you will not, in fact, find me shoveling a chocolate bar down my gullet — yet), I do love me some brownies. They’re pretty impossible to resist at any point in their short lifespan, but I’m especially weak for them right when they come out of the oven. They’re all hot and gooey, with those crackly-crisp tops. If there is anything sexier, let me know.

DSC_0070ABut so often, brownies are disappointing. It’s like when you highly anticipate the newest season in your favorite series because it’s about a circus and OMG, SOMUCHCREEPYPOTENTIAL but then they totally BLOW IT by making every lame character sing like this is some kind of disturbed Glee spin-off and you’re like, you really only had one episode with a ventriloquist doll? Really? and then you kinda sorta vow to never watch it again because it was such crap.

Hypothetically speaking, you know.

DSC_0041AI’m here to change your views on brownies. Those “fudge” brownies that are drier than a Sahara desert in summertime? Never again. Brownies that are labeled as “chewy” but taste like chocolate cake? Sayonara, losers. And brownies that are too sweet, too fudgy, not sweet enough? Later dude. It’s time to say goodbye to mediocre brownies and HELLO to the most amazing, best, fudge brownies ever. I don’t like throwing around ‘best’ and ‘perfect’ all the time since I know brownie recipes can be subjective, of course. I don’t want to step on your ancient Grandma Mildred’s recipe, or your favorite boxed mix, but for me personally, this is my new favorite.

This recipe comes from a delicious bakery here in Sacramento called Ginger Elizabeth. If you’re ever here, I highly recommend stopping by for a sweet treat and some of their amazing hand-crafted artisanal chocolates.

But in the meantime… make these!


5.0 from 1 reviews
Best Ever Fudge Brownies
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 24
Ultra rich, gooey and fudgy, these brownies are some of the best-ever! They have crispy tops but soft and chewy middles, and bake up incredibly thick. They'll be your new favorite in no time!
  • 1 & ¼ cups unsalted butter
  • 3 cups white sugar
  • 1 Tbsp vanilla extract (I recommend a high-quality vanilla like a Madagascar Bourbon)
  • 5 eggs
  • 1 tsp salt
  • 2 & ¼th cups all-purpose flour
  • ½ tsp - 1 tsp instant espresso powder (optional but recommended for a flavor boost; start with ½ tsp for a deeper flavor and use 1 tsp if you want something stronger)
  • 12 oz semi-sweet chocolate chips or baking bar
  • 4 oz unsweetened chocolate chips or baking bar
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside. In a large bowl, melt the butter and chocolate together. You can either do this in a microwave-save bowl in the microwave, heating at 45-second increments, stirring after each round until smooth, or you can do it in a glass bowl over a pot of simmering water, like a double-boiler method (just make sure the water is not touching the bottom of the bowl). I did the microwave method and it worked just fine.
  2. NOTE: if you are using baking bars (such as Baker's), break them up into individual, segmented pieces before melting. This helps expedite the melting process and make for a smooth batter.
  3. In the bowl of a stand mixer, beat together the sugar, eggs and vanilla with the paddle attachment until creamy, about 2 minutes. Add in the chocolate butter mixture until smooth. Then, add in the flour, espresso powder (if using) and salt until a soft yet thick batter has formed.
  4. Spread the batter evenly into the prepared pan. Bake for approximately 35-45 minutes or until a toothpick inserted near the center comes out with moist crumbs (not super wet). Here's where it's up to your preference. I baked mine for exactly 37 minutes, creating VERY fudgy brownies that almost seemed slightly undone which is how I like it. If you want something still fudgy but more structured, bake up to 45 minutes. Do not overbake, as brownies WILL continue to cook and set up once they cool.
  5. Allow brownies to cool, preferably overnight, before cutting into bars. Brownies may slightly sink in the middle during cooling; this is normal. If you'd like, you can frost them or sprinkle them with powdered sugar. Serve room temperature or warm, and store leftovers airtight at room temperature for up to a week. These would freeze well, too - wrap individually and freeze up to 3 months.

Oh my fudge.


DSC_0071AI mean, these are positively irresistible! Like I said, buttery, fudgy, moist and chewy with those delectable crispy-crunchy tops that add such great texture to these monstrous fudge-bombs. As you may have noticed, there is no leavening in these brownies since they’re already so thick and tall on their own. Even for a 13×9″ pan, these bake up some seriously thick brownies. Feel free to substitute an 11×16 pan or something larger like a sheet pan if you’d like; just reduce the baking time and mind the brownies so they don’t burn or overcook.

Now if you’ll excuse me, I have some lost time to make up for :)

Have a delicious day!!

xo, Hayley

Best Ever Fudge Brownies





Related Posts Plugin for WordPress, Blogger...