White Chocolate Velvet Pie

No Bake White Chocolate Velvet Pie: a creamy, silky-smooth no-bake pie that's packed with white chocolate. So easy, impressive and utterly delicious! This White Chocolate Velvet Pie is so silky-smooth, creamy and utterly white chocolaty! Perfect for any white chocolate lover.

So, confession: this isn’t my recipe.

It’s actually my friend Joan’s recipe, from her site, Chocolate, Chocolate & More.

Joan was a dear friend of mine in real life and in this crazy big, crazy weird world of blogging. She lit up every room she walked into. I know that’s totally cliche and like, everyone says that about their friend/mom/dog, but Joan truly was a beaming light with an effervescence about her that was so intoxicating and charming.

She had an infectious Southern accent and attitude about her that was so appealing to Miss California over here. She was as sweet as sugar and would make you feel your very best whenever you were around her, but if you done goofed, she’d be the first to call you out on it but from more of a, “I know you did this – what were you thinking?” good-natured place rather than a judgey place.

She was quick-witted, sharp-tongued and laser-focused on her blog, her business, her brand, and most importantly, her three kids, whom she just adored. Every time I was around her, she’d beam whenever she spoke of them, so proud to be their mom and champion in life.

She was a mogul when it came to her business. She had over 1 million Facebook fans and counting and was never stingy or shy about her practices, her successes, her failures… hell, she was like, the least shy person in the world. If you asked her a straight-forward question about anything: personal life, business tactics, you name it – she’d give you a no-bullshit answer. She was real, she was tough, but that’s why her business was such a screaming success – because people connected with that authenticity of the person behind the blog. People felt like they knew Joan, even if they’d only ever seen her Facebook page avatar. She had the uncanny ability to make anyone feel welcome, even if she barely knew your name.

She was 49 when she died suddenly last year of a heart attack, and would have celebrated her 50th birthday this Saturday, September 24.

I’ve kept this inside for so long – almost a year now, in October – and finally I feel like I can say it. I was mad at her before and when she died. Very mad, and confused, and saddened. And looking back now, it was so trivial, but at the time, it really upset me.

What happened was, we had attended the IFBC Food Conference in Seattle last September. She knew I was coming as we’d talked about it and she and I had even planned to do a chocolate-tasting tour through Seattle with some other blogger friends before one of the sessions started. I was so excited to see her, as I hadn’t seen her since that April.

The next night after our chocolate tour, a blogger asked me if I was going to a brand dinner that night – one Joan had orchestrated. Confused, I said no – I wasn’t invited. The blogger also looked confused and a little awkward, like oh shit, what did I just say? And I felt the same way, like oh shit, why was I not invited to this?

Turns out, almost every blogger Joan was friends with went to this dinner… except me. I was not invited. I was not invited. I repeated that phrase throughout my head the entire night as I ate dinner alone. At first, I was fuming mad – what the hell had I done to her? And then I was confused – what had happened to cause her to overlook me? I mean, I’m not exactly the shy imp in the corner – I’m easily memorable – right? And then annoyed – fine, they can all have their fun without me. It’s whatever. Seeing the photos of all my blogger friends laughing and smiling and having a helluva time at dinner – at a dinner Joan didn’t invite me to – made it even worse.

Later that night, I saw Joan and some blogger friends (ones who actually were invited to dinner, I bitterly thought to myself) in the hotel lobby. They were laughing and drinking wine and called me over. I protested and said I wanted to go to bed – it was maybe 8 or 9pm. Joan chuckled and said, “come hang out with us!” But I was too angry at her to want to hang out. Oh, now you want to hang out with me?, I thought. I went to my room that night and cried.

Joan would die not a month later.

I remember Dorothy texting me and asking me if I knew what had happened to Joan. I said I didn’t, and when she told me, I was shocked. The air literally left my lungs and I was stunned into silence. I got that weird ball of emotions stuck in the back of my throat – the one that feels like you’re regurgitating a ball of yarn. I couldn’t believe it. She was literally here one day and gone the next. How could this happen?

Unbeknownst to me, other bloggers were planning on posting a recipe dedicated to #ChocolateForJoan the week after she died. I wasn’t invited until about a day before it was set to post. I didn’t have time to post that next day.

I feverishly rushed to the store to get ingredients for my post while everyone else shared their stories of Joan and each other’s recipes on their blogs. I was making my recipe when people were mourning together. I felt so alone while everyone found solace in each other during this confusing time. Especially since I was still dealing with unresolved feelings from a month prior, feelings, I felt, that no one would understand.

My mom had told me to reach out to Joan – “maybe it was an oversight? Or maybe she only could invite a number of people? Or maybe she did forget – we’re human,” she said. “Reach out to her and let her know that it hurt your feelings and to see if you two are okay.”

I never sent that email, because Joan died before I could compose my thoughts and write it.

Were we okay? Was the last memory she had of me the one where I stormed off to my room at the hotel? Were the last feelings she felt when she thought of me tension and annoyance?

The thoughts troubled me for a long time. They only recently faded away when I became so preoccupied with my own life: writing my cookbook in 2 months, managing my blog, becoming a “new mom” to a new dog and a mom to Mannie, everything else. Until recently, when a blogger mentioned we all make one of Joan’s recipes for a post this week in tribute of her birthday. Until I realized it’s been almost a year since Joan died, almost a year since I felt these same feelings of shame, confusion, misunderstanding, disappointment… in myself. It’s a pretty big pill to swallow, but one I have to. One I have to because life goes on and I cannot remain stuck in the past, and one I have to because Joan would want me to.

It only made me realize now that she would want me to move on. Joan didn’t dwell, and she didn’t do dwelling with others. She was a, “fuck that and let’s go eat chocolate” kinda person. And now I am going to pull myself up and swallow that pill and know that for whatever reason, things happened. I don’t know why she didn’t invite me to that dinner and I don’t care. What she did know – because I told her many times before – was that I found her to be an amazing, resilient, compassionate, whip-smart inspiration of a woman and someone I looked up to. And I know now that if I had written that email to her, she would have apologized and suggested we move on because she loved me and always would and everything would be right again.

So Joan, I am so sorry. I’m sorry I was mad at you, I’m sorry I doubted our friendship for one second. I’m sorry that I chose to pout and cry alone rather than accept your invite to hang out. I’m sorry I allowed there to be a thick fog of tension in our friendship, and I’m sorry I didn’t say sorry sooner.

So here we are, present day. I know Joan would be thrilled that her friends were making her recipes. And I was thrilled to make it. After all, this recipe came from a dessert genius and a woman who knew her chocolate, so anything less than perfect wouldn’t have made the cut.

No Bake White Chocolate Velvet Pie: a creamy, silky-smooth no-bake pie that's packed with white chocolate. So easy, impressive and utterly delicious! This White Chocolate Velvet Pie is now one of my favorites; One, because I love white chocolate-anything, and two, because it’s so easy to make, and it makes me happy knowing that Joan concocted it in her crazy-wonderful brain. Also, it’s no-bake, which is always a winner in my book.

Joan, thanks for the memories, recipes, and laughter. You’re sorely missed.

No Bake White Chocolate Velvet Pie: a creamy, silky-smooth no-bake pie that's packed with white chocolate. So easy, impressive and utterly delicious! *recipe from Chocolate, Chocolate & More 

4.8 from 5 reviews
White Chocolate Velvet Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8-10
 
This easy, no-bake White Chocolate Velvet Pie is my new favorite go-to pie recipe! Silky, smooth, creamy and filled to the brim with chocolaty goodness!
Ingredients
  • 1 prepared Oreo crust
  • 1 & ½ cups white chocolate chips
  • 1 (8 oz) pkg cream cheese, at room temperature
  • 1 tsp vanilla extract
  • 1 cup heavy cream, plus ⅓ cup
Instructions
  1. In a large microwaveable bowl, melt the white chocolate chips and the ⅓ cup of heavy cream on HIGH power for about 25 seconds. Stir, then heat again for about 10 seconds. Stir until melted and smooth. Cool slightly.
  2. Add the cream cheese and vanilla to the melted and cooled white chocolate mixture and beat with an electric mixer on medium speed for about 1-2 minutes or until fluffy and incorporated. Set aside.
  3. In the bowl of a stand mixer, cream the remaining 1 cup of heavy cream with the whisk attachment on HIGH speed for about 4-6 minutes or until stiff peaks form. Fold the whipped cream into the cream cheese mixture until incorporated.
  4. Spread the pie filling into the prepared pie crust and refrigerate for at least 3-4 hours or until set. Just before serving, cut into wedges and garnish with fresh fruit, if desired.

No Bake White Chocolate Velvet Pie: a creamy, silky-smooth no-bake pie that's packed with white chocolate. So easy, impressive and utterly delicious! Creamy, ultra silky & smooth and just loaded with chocolaty goodness, this is one pie recipe you don’t want to skip out on!

No Bake White Chocolate Velvet Pie: a creamy, silky-smooth no-bake pie that's packed with white chocolate. So easy, impressive and utterly delicious! Have a super sweet day!

xo, Hayley

 

 

Thick & Chewy Brown Butter Caramel-Filled Chocolate Chip Cookies

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing! A combination of rich, melty chocolate and gooey, buttery caramel together at last in one thick, chewy and utterly perfect cookie!

Right now I’m having a caramel and quesadilla moment. NOT together, FYI.

But for some reason, I am alllll about caramel anything and quesadillas up the wazoo. I just cannot get enough of either.

It’s like I rediscovered them randomly (as if I’d forgotten?) and now am utterly obsessed. I order quesadillas wherever they’re available, and I’ve been cooking up caramel this and caramel that because it’s fall, and fall seems caramel-y. Or caramel seems fall-y? Either way.

So while I won’t be posting any quesadilla recipes anytime soon, I hope you enjoy the influx of caramel recipes. Because I need to finish having my moment, okay?

This recipe is an adaptation of my Deep Dish Caramel-Filled Chocolate Chip Cookies which I made many moons ago. Those cookies were delicious and continue to be one of my Top 10 recipes on my blog which amazes me because they were kind of an afterthought, if I’m being honest.

Recently, I tried to remake them so I could take better photographs, but when I pulled them from the oven, they had spread everywhere and were a wonky deep dish and not pretty. I figured I’d better tweak that recipe to better reflect the modern times. Also, not everyone has a deep dish cookie pan, and I’d hate for ya to have to start a quest to find one (unless, of course, deep dish things are your jam, in which case, carry on).

So I adapted that recipe to make this one: These Thick & Chewy Brown Butter Caramel-Filled Chocolate Chip Cookies. A delicious mouthful, if you will, and a MUST make. I know I say that about a lot of recipes on here, but y’all. These cookies are easily one of the best things I’ve ever made. Not even kidding. Even my family, who is usually apathetic about my desserts*, devoured these in no time flat.

*not apathetic in that they think my desserts suck, but more like, they see desserts every day that they’re disenchanted nowadays. Just clarifying! 

This recipe has a couple of fundamental changes to it. First, I use brown butter in this recipe. If you’ve never baked with brown butter before, you must run to the kitchen and make it asap. Brown butter is life-changing! It imparts such a wonderful depth of flavor and nuttiness to whatever it’s made with. The only thing I should say is that you must watch your brown butter carefully while you make it to ensure it doesn’t burn, and you must use real butter, not margarine, in order for it to work.

So brown your butter and cool it for a little bit. Then prepare your dough and refrigerate the whole shebang to set for at least 4 hours, preferably overnight. I know, I know. The whole chilling process cramps your style. I get it. But it is absolutely imperative that you chill the dough or else the cookies will be flat, crispy saucers on the sheet and then you’ll complain and then I’ll have to treat you like a child and ask you if you chilled your dough. So just cut out the whole middle man and chill it, please?

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing! While your oven preheats, let the dough come close to room temperature to take the chill off. Then use a big ol’ cookie scoop to get yourself a little dough ball which you’ll fill with a chocolate-caramel candy. For these cookies, I used Dove Caramel Candies because they are flatter and bigger than say, Rolos. You can use whatever kind of chocolaty caramel candy you want, as long as it’s soft and not like, those granny caramel hard candies you get at the bank.

Bake it all up and voila, you have easily one of the best cookie recipes at your fingertips. You’re welcome!

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing!

Thick & Chewy Brown Butter Caramel-Filled Chocolate Chip Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24-26
 
These Brown Butter Caramel-Filled Chocolate Chip Cookies are my FAVORITE cookie recipe! Buttery, nutty, thick, soft and chewy and filled with gooey caramel and chocolate. You'll love this recipe!
Ingredients
  • 2 sticks (1 cup) butter (salted or unsalted; if using salted, omit salt from recipe)
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 egg + 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp cornstarch
  • 2 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 24-26 caramel-filled chocolate candies (I used Dove Chocolates), unwrapped
Instructions
  1. In a medium saucepan, add the butter over medium-low heat. Melt the butter, stirring occasionally, until smooth and melted. The butter will start to bubble up and foam, so continue to stir it. Eventually the butter will become darker in color and smell slightly nutty. Stir and cook until amber in color and immediately remove from the heat. Do NOT over-cook! It burns quickly, so keep an eye on it. Cool the butter completely.
  2. In the bowl of a stand mixer, combine the browned butter (including the brown bits in the pan!), brown sugar and sugar and beat with the paddle attachment for about 1 minute or until creamy. Add in the egg, egg yolk and vanilla and beat well. Lastly, add in the baking soda, salt, cornstarch and flour until a soft dough forms. Stir in the chocolate chips.
  3. Cover and refrigerate the dough for AT LEAST 4 hours, preferably overnight. This is mandatory.
  4. Preheat oven to 350 degrees F. Let the dough sit out on the counter while the oven preheats, just so it comes closer to room temperature and isn't so cold. Line 2 baking sheets with parchment paper or silicone liners.
  5. Using a 2-Tablespoon-sized cookie dough scoop, scoop out a ball of cookie dough. Flatten it slightly in the palm of your hand and place one Dove chocolate (or whatever caramel-filled chocolate candy you're using) in the middle. Use your hands to wrap the cookie dough around the chocolate candy. Place on the baking sheet 2" apart.
  6. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the baking sheets.

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing! Buttery, nutty, gooey and rich, these cookies are unforgettable and a must-make on your baking list!

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing! Have a super sweet day!

xo, Hayley

*this post contains affiliate links. Thanks for supporting the brands that keep my blog alive!

Salted Caramel Mocha Cookie Dough Brownie Bombs

These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious! When two worlds collide, oftentimes the results are mixed. The result of these Salted Caramel Mocha Cookie Dough Brownie Bombs is sensational! Gooey, decadent & sinfully fabulous!

…And then I had to go and stuff Rolos inside of cookie dough stuffed inside brownies stuffed inside chocolate. PHEW! Bomb inception. Brownieception. Whatever you want to call it, y’all need to run to your kitchen to make these bad boys!

So it’s no surprise that everything’s been tumbleweed-y and desolate in my dating life. I’d even go as far to say as I’ve moved backwards in my search for Mr. Right. And by ‘search’, I mean not searching at all and just hoping that I bump into a guy serendipitiously at the grocery store and we both marvel over our shared love of bread and 2006 era emo music.

But my friends – the few I can count on one finger – say that I should dress up every time I run my errands so that in case I meet Mr. Right while at Target, I’ll look prepared.

But to that I say: I’m lazy. And also, have you done a full-face of makeup before? It is not for the faint of heart. There’s the whole blending of the foundation situation, which is already hard enough for me since my perfect match was matched with the PRIMER color. Then I have to get my cat eye on symmetrically and make sure I don’t have any knots in my hair since I have a strange aversion to brushing my hair. It’s just this whole big thing and I am so not about that.

And then there’s the whole thing where I sometimes abruptly leave my house to grab some additional ingredients at the store, unknowingly covered in flour and chocolate stains. So clearly, I am rocking this whole attractiveness thing.

But to this I say: wouldn’t my Mr. Right want to see the real me? Me, with a rogue sprinkle in my hair and powdered sugar smudges on my clothes? Makeup-less and rockin’ a half-bun? Wouldn’t he want to fall in love with me when I’m looking like an underground goblin and then be surprised in a good way when I clean up nicely? That’s just what I’d think, anyway. And maybe that’s also why I’m single. WHATEVER.

Anyway, let’s get to these bombs, ‘kay? They really are the definition of a bomb. A calorie bomb, yes. But worth it? Yes yes. In fact, these may be my favorite brownie bombs to date. That’s saying something!

These bad boys are Salted Caramel Mocha flavor and OH MAH GOSH are they good. The fudgy brownies are packed with espresso flavor which really ramps up that mocha aspect. Then the egg-free cookie dough surrounds a Rolo candy which brings that caramel flavor into play.

These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious! The whole thing is over-the-top, totally sweet and outrageously rich… so don’t say I didn’t warn you. This recipe is NOT for people who don’t have sweet teeth, and this is not for the faint of heart. You gotta be a committed sugar lover to enjoy these, so keep that in mind!

Now, let’s get to eating, shall we?

These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious!

5.0 from 2 reviews
Salted Caramel Mocha Cookie Dough Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These Salted Caramel Mocha Cookie Dough Brownie Bombs are INSANE. Super rich, outrageously decadent and fabulous in flavor and texture. A must make for any brownie bomb lover!
Ingredients
  • FOR BROWNIES:
  • 1 box fudge brownie mix
  • ⅔ cup oil
  • ¼ cup water
  • 2 eggs
  • 1 Tbsp instant espresso powder
  • FOR COOKIE DOUGH & CARAMEL FILLING:
  • ½ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 tsp vanilla extract
  • 3-4 Tbsp heavy cream or milk
  • ¼ tsp salt
  • 1 & ½ cups flour (if you're worried about using AP flour because of contamination, use organic flour, GF flour, oat flour, almond flour, coconut flour, or another flour substitute)
  • 1 cup miniature chocolate chips
  • 18 Rolo candies, unwrapped
  • 1 pkg chocolate candy coating (I like CandiQuik)
  • Sea salt, for sprinkling on top
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a rectangular 13x9" baking pan. Set aside.
  2. In a large bowl, prepare the brownies, adding in the instant espresso powder. Pour the batter into the pan and bake for approx. 20-22 minutes or until a toothpick inserted near the center comes out with moist crumbs. Do not over bake! It is imperative that the brownies are fudgy! Cool completely.
  3. In the bowl of a stand mixer, cream together the butter, brown sugar and sugar until creamy, about 1 minute. Add in the vanilla and heavy cream, mixing well. Lastly, add in the salt and flour until combined. Fold in the chocolate chips.
  4. Using a Tablespoon-sized cookie dough scoop, scoop a ball of cookie dough and make an indentation in the middle with your thumb. Add in a Rolo and roll the dough around the Rolo candy until fully enclosed. Place on a foil-lined baking sheet. Freeze until firm, about 30 minutes.
  5. Trim the edges off of the brownies, and cut the brownies in 18 equal pieces (5 rows by 3). Take a piece of a brownie and flatten it slightly with the heel of your hand. Wrap the brownie around the cookie dough ball, rolling it in your palms to completely enclose the cookie dough ball. If needed, dampen your hands to help mold the brownie around the cookie dough. Repeat with remaining bombs and freeze until firm, about 40 minutes.
  6. Melt the chocolate candy coating until smooth, according to package directions. Drop each bomb into the candy coating, coating completely and gently remove with a fork and place onto the baking sheet. Sprinkle with sea salt.
  7. Store leftover bombs airtight in the fridge or freezer, but if you freeze them, PLEASE bring them to room temperature before serving as the caramel candy will be solid and I don't want you to break your tooth!

These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious! Richly decadent, super sinful and utterly delicious, these brownie bombs are one for the books and my new favorite!

These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious!

Craving more brownie bombs? You’ve come to the right place!

These Reese's Egg Brownie Bombs are perfect for Easter! Filled with those delightful Reese's Peanut Butter Eggs, they're wrapped in a fudgy brownie and coated in rich milk chocolate. So easy and delicious!Reese’s Egg Brownie Bombs – don’t have eggs? Use regular miniature Reese’s cups!

These Peeps Brownie Bombs are a delectable treat for any marshmallow lover! Fudgy baked brownie surrounds a sugary, soft Peep candy that's coated in rich white chocolate. Perfect for Easter and so easy to make!Peeps Brownie Bombs

PECAN PIE BROWNIE BOMBSPecan Pie Brownie Bombs

Have a super sweet day!

xo, Hayley

 

Toffee Poke Cake

This Toffee Poke Cake is an easy, impressive dessert that pleases everyone! Rich chocolate, buttery caramel and crunchy toffee all comes together in this winning dessert! If you love the brown sugar-y, caramelized flavors of toffee, you will definitely love this Toffee Poke Cake! Rich, gooey and loaded with caramel & toffee flavors.

I’m gonna be short & sweet here: this cake is the stuff of dreams.

Well, if you dream about sugar, chocolate, caramel, toffee, and all things dessert like I do. (Seriously. This is why I have insomnia. If I’m not stressing about money, I’m thinking – no, obsessing – over dessert ideas. At 2am. Thanks, brain).

And it’s SO easy. You just whip up your cake batter, bake it up, then poke holes all over the top. Once it’s nice and holey, pour over sweetened condensed milk and caramel sauce. Yeah, we’re double-fisting this one. You’re welcome.

The worst part about this cake is that you’ve gotta let it marinate for a hot minute (well, more like a hot 6-8 hours) in the fridge. For this reason, I like baking this cake the night before I need it so all those flavors can get absorbed and friendly and fabulous together. Once it’s all melded together, spread on some Cool Whip (or fresh whipped cream if that’s your jam) and sprinkle on some toffee bits, natch. Lastly: a healthy (and by healthy, I mean unhealthy) drizzle of caramel sauce.

GIIIIIIIRRRRRL. This is serious.

Seriously delicious.

I’ll stop now.

This Toffee Poke Cake is an easy, impressive dessert that pleases everyone! Rich chocolate, buttery caramel and crunchy toffee all comes together in this winning dessert!

5.0 from 1 reviews
Toffee Poke Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
This Toffee Poke Cake is FABULOUS. Smooth, silky and gooey with a warm, rich brown sugary toffee flavor. SO SIMPLE, too!
Ingredients
  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 (3.9 oz) pkg instant dry chocolate pudding mix
  • 1 jar caramel sauce
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 cup toffee bits
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" rectangular baking pan with cooking spray; set aside.
  2. In a large bowl, prepare the cake batter according to package directions. Stir in the dry instant pudding mix to combine. Pour the batter into the prepared baking pan and bake for approx. 23-27 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for about 20 minutes.
  3. Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake. Drizzle on ¾ of the jar of caramel sauce and the entire can of the sweetened condensed milk. It may seem like a lot, but the cake absorbs a lot of this. Cover the cake with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight.
  4. An hour before serving, spread on the Cool Whip in an even layer and sprinkle on the toffee bits. Drizzle with the leftover remaining ¼ jar of caramel. Refrigerate uncovered for an hour to set, before cutting into squares to serve.

This Toffee Poke Cake is an easy, impressive dessert that pleases everyone! Rich chocolate, buttery caramel and crunchy toffee all comes together in this winning dessert! I love the delicious crunch of the toffee and the sweet, buttery ribbons of golden caramel in contrast of the rich chocolate cake. This recipe is going to be a family favorite for sure!

This Toffee Poke Cake is an easy, impressive dessert that pleases everyone! Rich chocolate, buttery caramel and crunchy toffee all comes together in this winning dessert! Have a super sweet day!

xo, Hayley

 

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 2 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

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