Reese’s Stuffed Tagalong Cookies

These Reese's Stuffed Tagalong Cookies are such an easy and impressive dessert! No-bake, takes minutes to make, and is ultra peanut buttery and chocolaty! My new go-to cookie recipe! You know what really grinds my gears? Gets my socks in a bunch? Makes my blood boil?

People who don’t turn their headlights on when it’s raining.

It’s such a simple thing – buckle your seat belt, turn on the engine, and turn on your lights. Yet so many people don’t do this and it makes me go batty.

Picture me, driving along and I see someone – inevitably driving a silver car because EVERYONE CAN SEE SILVER CARS IN THE RAIN – without their lights on. I instantly start screaming and freaking out, flashing my brights in their direction and flailing my arms like I have rabies or something. I’m sure I have frightened multiple people this way, but I just cannot help it. The second I see any car without their headlights on, a switch flips and I just transform into a maniac.

Other times I turn into a maniac: when auto-correct changes my words. Dear Auto-Correct, I’m never saying ‘ducking.’

And when, after a shower and toweling off, it becomes impossible to put pajamas on. WHY CAN’T I JUST PUT MY PANTS ON.

As you can tell, patience isn’t my virtue. Neither is being virtuous. I’m a lost cause.

But anyway, let’s talk about these Reese’s Stuffed Tagalong Cookies. They’re kind of outrageously amazing, just sayin’. They’re more like cookie stacks, because they’re made with two Tagalong cookies sandwiched around a Reese’s peanut butter cup. And then the whole thing is coated in chocolate and drizzled with peanut buttery white chocolate. Jesus take the wheel.

And if you would rather hoard your Tagalong cookies to yourselves – and I know the feeling – please know that you can buy knock-off Tagalongs at stores like Walmart under the Keebler brand and under the store-brand. They’re often called “peanut butter filled fudge cookies.” That’s your golden ticket, friend. Buy them. Buy them all.

And then make these, pretty please?

These Reese's Stuffed Tagalong Cookies are such an easy and impressive dessert! No-bake, takes minutes to make, and is ultra peanut buttery and chocolaty! My new go-to cookie recipe!

Reese's Stuffed Tagalong Cookies
Author: 
Recipe type: Cookies
Prep time: 
Total time: 
Serves: 8-10
 
These Reese's-Stuffed Tagalong Cookies are outrageously delicious, so simple to make and a wonderful no-bake treat that's perfect for anytime!
Ingredients
  • 1 pkg Tagalong cookies/peanut butter fudge cookies (16-20 count)
  • 16-20 Reese's Peanut Butter Cups, unwrapped
  • 2 squares white chocolate almond bark
  • 1 Tbsp creamy peanut butter
  • 1 pkg chocolate almond bark (I like CandiQuik)
Instructions
  1. Line a pan with foil. Place about 8-10 Tagalong cookies flat-side up onto the pan. Set aside.
  2. Meanwhile, melt the white almond bark in a small dry bowl in the microwave for 45 seconds. Stir, then microwave for another 20-30 seconds or until melted. Stir in the creamy peanut butter until combined.
  3. Dab ¼ - ½ tsp or so of the peanut butter mixture onto the flat side of the Tagalong and top with a Reese's peanut butter cup. Dab a little more of the peanut butter mixture on top of the Reese's cup and top with a Tagalong cookie. Repeat with remaining stacks and then freeze until firm, for about 30 minutes.
  4. Melt the chocolate CandiQuik according to package directions. Dunk each cookie stack into the CandiQuik, using a fork to coat the stacks. Use the fork to remove the cookie stack and allow excess chocolate to drip off. Return to the foil lined pan and let set. Repeat with remaining cookie stacks.
  5. If the peanut butter mixture has solidified, reheat it for about 10-15 seconds or until smooth. Pour the peanut butter mixture into a small Ziploc baggy, seal out the air and snip off a corner. Drizzle the peanut butter mixture over the cookie stacks. Let the peanut butter mixture set, then serve!

These Reese's Stuffed Tagalong Cookies are such an easy and impressive dessert! No-bake, takes minutes to make, and is ultra peanut buttery and chocolaty! My new go-to cookie recipe! Ultra peanut buttery, crunchy and super chocolaty, these cookie stacks are one for the books! I imagine they’d be great with Thin Mints and peppermint patties, too… just saying! :)

These Reese's Stuffed Tagalong Cookies are such an easy and impressive dessert! No-bake, takes minutes to make, and is ultra peanut buttery and chocolaty! My new go-to cookie recipe! Have a super sweet day!

xo, Hayley

Chocolate Cheesecake Bundt Cake

This Chocolate Cheesecake Bundt Cake is so supremely moist, rich and utterly decadent! No one will know it has a secret creamy cheesecake filling! So easy and impressive! Okay, so you know how everyone has that weird neighbor?

I definitely do.

We’ll call him Plaid Shirt, since that seems to be the only type of shirt he owns.

ANYWAY. Plaid Shirt is weird for many reasons. One, he likes to sometimes park his car on the other block, then walk back home and leave his garage door wide open for hours on end. Why? No idea. My guess? He probably wants it to look like no one’s home so when a burglar comes, he can go all ninja on them and chop them up with a machete. Or something along those lines.

He also loves to drive incredibly slow down the street and wave maniacally at me whenever I’m walking my dogs. Like, not a simple wave. I’m talking arms swinging, fingers fully spread, about to dislocate his shoulder waving, as if I can’t see him or something. Sometimes he even honks, which I loathe completely. And sometimes he’ll roll his window down, say “hiiiiiiiiiii” all weird-like, and wave crazily. The wave is always enthusiastic, always a driving hazard, and always happening.

Then there’s the tidbit about the time he stopped me on my walk to tell me all about his crazy ex-girlfriend. Like I’m talking mega deets about his love life, how she screwed him over, and how now she’s an ex for a reason. Meanwhile I just stood there in my gym shorts and sneakers trying to be like, “well, nice to talking to you but I gotta go. Forever.”

So all of this is fine and dandy (I guess) except for that my dogs literally hate me because every time we walk across the street from his house, my dogs will stop DIRECTLY across the street from his house and will take no less than 12 light-years to finish sniffing, peeing, whatever. It’s always in front of his house when he’s home or secretly home, and sometimes I can see him watching me through his front window even though I pretend not to notice because I’m a passive aggressive loner and don’t want to wave to him.

And I’ll desperately pull on my dogs’ leashes and try to drag them from the grass as if my life depends on it, because let’s face it, it probably does. This is totally the type of dude who would wear a human face mask like in Texas Chainsaw Massacre. Well. Maybe I’m just overly suspicious of people who are way too enthusiastic and who willingly risk dislocation of the shoulder to say hello.

Or maybe I’ve just seen way too many episodes of Forensic Files.

Anywho, let’s talk about cake, because there’s always a reason to celebrate with cake… even if that reason is surviving a walk around the block with your dogs.

This cake is a special one, as it’s filled with a lusciously creamy cheesecake filling. From the outside, you wouldn’t be able to tell this sinfully rich and moist chocolate cake had a special secret. But it does, and it’s oh-so delicious.

Enjoy!!

This Chocolate Cheesecake Bundt Cake is so supremely moist, rich and utterly decadent! No one will know it has a secret creamy cheesecake filling! So easy and impressive!

Chocolate Cheesecake Bundt Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
This Chocolate Cheesecake Bundt Cake is extra special! While it may look like a standard chocolate cake on the outside, the inside boasts a creamy and luscious cheesecake filling!
Ingredients
  • 1 box chocolate fudge cake mix
  • ½ cup oil
  • 1 & ¼ cups water
  • 3 eggs
  • 1 small box chocolate pudding mix
  • 1 (8 oz) pkg cream cheese, at room temperature
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • Chocolate sprinkles, for garnish (optional)
Instructions
  1. Preheat oven to 350 degrees F. Liberally (and I mean LIBERALLY) grease a bundt pan with cooking spray. I like to use the cooking spray that has flour in it. Set aside.
  2. In a large bowl, prepare the cake ingredients: beat together the cake mix, oil, water, 3 eggs, and the package of dry pudding mix for 2 minutes or until combined. Pour ¾ of the batter into the prepared bundt pan. Set aside.
  3. Meanwhile, make your cheesecake filling. In a small bowl, beat together the softened cream cheese, sugar, vanilla and remaining egg until light and creamy. Spoon the cheesecake filling around the middle of the batter in the pan, careful not to let the cheesecake touch the sides or the inner tube of the pan. If it creeps toward the center or the edges, gently use a butter knife to move it back into place.
  4. Spoon the remaining batter over the cheesecake filling and bake for approx. 45-50 minutes or until a toothpick inserted near the center comes out clean. Let cool in the pan for about 15-20 minutes before carefully inverting onto a plate or wire rack.
  5. Once cake has cooled completely, make your ganache. In a large bowl, microwave the chocolate chips and heavy cream for about 40 seconds. Stir until smooth. Let sit for about 10-15 minutes, then carefully pour over the cake evenly. Sprinkle with chocolate sprinkles, if you'd like. Let set for about 20 minutes before cutting. Store cake in fridge.

This Chocolate Cheesecake Bundt Cake is so supremely moist, rich and utterly decadent! No one will know it has a secret creamy cheesecake filling! So easy and impressive! This cake is so decadent, rich and utterly divine. You’ll love it!!

Have a super sweet day!

xo, Hayley

Box of Chocolates Brownie Bombs

These Box of Chocolates Brownie Bombs are so delicious and EASY to make! You're just four ingredients away from these super fudgy, ultra chocolaty wonders!It’s no secret that I’ve gained some weight over the years.

And while I’d love to have a body like Gigi Hadid, I know I won’t ever look like that, so I’m okay with how I look. Except when I accidentally surprise myself with selfie mode on my phone’s camera and my face looks like a potato.

But in years past, when I was skinnier and more outgoing, I used to get picked up ALL the time. I couldn’t even go grocery shopping at the butt-crack of dawn without having the Coca Cola stock boy hitting me up while I awkwardly bought Diet Pepsi. (Don’t ask – my dad drinks that crap. I’m a Coke Zero girl all the way).

Now I find myself being left alone all the time… and I love it. I can finally go shopping in peace without people badgering me all the live long day.

It’s like my fatness is a force field that prevents me from being accosted anywhere, radiating leave-me-alone vibes to boys and men everywhere.

This also probably has to do with the fact that when I was slimmer, I also did my full makeup for my 6am grocery trips and dressed cute. Nowadays, you basically have to threaten me with a knife to get my joggers off and real pants put on. And makeup? Honey, I haven’t touched my Urban Decay palette in about 3 months.

So basically, I’m the opposite of sexy. And you know what? I’m totally okay with that.

Because even without makeup, even with 100 extra pounds on my frame, and even while wearing leggings and sweatshirts, I still have an awesome personality, a great sense of humor, creativity that seeps from every pore, and a cookbook in the works. Does Gigi Hadid even have that? Well, probably, but there’s room for the both of us :)

ANYHOO. Let’s talk about the fact that Valentine’s Day is coming up in a month, basically. Are you ready for it?! I will likely spend the duration of the day binge-watching Criminal Minds and wishing Dr. Spencer Reid was here to ignite my imagination and tell me a plethora of fun facts about Valentine’s Day, so I clearly have no plans… except for maybe force-feeding myself these Box of Chocolates Brownie Bombs.

The idea came to me when I noticed all the heart-shaped boxes of chocolates at my local Target, and I realized I could stuff these inside of my famous, signature brownie bombs. It’s so easy, and totally comes together quickly. Plus, chocolate boxes are out. Brownie bombs are in. Get with it!!

These Box of Chocolates Brownie Bombs are so delicious and EASY to make! You're just four ingredients away from these super fudgy, ultra chocolaty wonders!

5.0 from 1 reviews
Box of Chocolates Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Total time: 
Serves: 15
 
These Box of Chocolates Brownie Bombs are loaded with chocolate and SO EASY to make!
Ingredients
  • 1 box (about 15 count) of assorted chocolates, or your favorite chocolate candies
  • 1 (13x9") baking pan fudge brownies, baked, cooled and cut into 15 equal pieces (edges removed)
  • 1 pkg chocolate CandiQuik
  • 1 square vanilla CandiQuik
Instructions
  1. Line a baking sheet with foil and set aside. Take a cut square of brownie and gently flatten it with the heel and palm of your hand. Wrap it around one of the chocolates until it covers it completely, and roll it in your hands to form a ball. Place the ball on the baking sheet and freeze for about 30 minutes or until firm.
  2. Once bombs are firm, melt your chocolate CandiQuik according to package directions. Dip each brownie bomb in the chocolate, coating completely and allowing excess chocolate to drip off. Return to the baking sheet and repeat with remaining bombs. Once chocolate has set, melt the vanilla CandiQuik and place it in a ziploc bag. Seal out the air, snip off a corner and drizzle the white chocolate over the bombs. Allow to set.

These Box of Chocolates Brownie Bombs are so delicious and EASY to make! You're just four ingredients away from these super fudgy, ultra chocolaty wonders!You could also make these no-bake brownie bombs by using premade or store-bought brownies or brownie bites! Proceed with the recipe as normal.

Have a super sweet day!

xo, Hayley

Red Velvet Peppermint Thumbprints

These Red Velvet Peppermint Thumbprints are chewy, cakey and delicious! Perfect for the holidays and SO EASY!! It’s no secret around here that Christmas is my favorite season.

I was practically on my hands and knees begging my family to let me decorate for Christmas on Thanksgiving. Thankfully, they lost their battle and the tinsel was hung before they could say ‘hell no.’

And Christmas music? Honey, it’s been playing nonstop since Thanksgiving. If it were up to me, I’d have ‘Jingle Bells’ by Frank Sinatra as my ringtone and would be belting out Mariah Carey’s ‘All I Want For Christmas Is You’ in July. I’m that person.

And I know it’s hard to say how you’ll be when you’re older, but I foresee myself as being the crazy Christmas grandma who has those little Christmas villages set up all over the house, a year-round tree in my living room and a collection of ugly Christmas sweaters worn throughout the year for a little zip of spirit.

I’d be kind of like Oprah, handing random wrapped gifts out to friends and family throughout the year, and I’d perpetually leave Christmas lights up outside because they’re gorgeous and why is it not socially acceptable to do so? I mean, just because we had that one weird neighbor who had a glider aircraft in his front yard sitting on a bed of weeds had his Christmas lights up year-round, doesn’t mean I’ll be like him. No aircrafts on my front lawn, I promise!

And can we talk about Christmas food? Why in the living hell are we not making Christmas cookies any other time of year? I don’t know about you, but Sugar Cookies and Snowballs have no place only being served in December. It’s a travesty, really.

So let’s make a pact right here, right now, that we’ll forever serve Christmas cookies year-round. Because these Red Velvet Peppermint Thumbprints cannot and should not be limited to the Christmas season, you hear me?

These guys are so good and…I don’t even like red velvet. Maybe it’s because they’re ultra buttery and tender, with just the right amount of cocoa to add a depth of flavor. And they’re smooshed (that’s the technical term) with a peppermint kiss candy for an extra touch of glamour and sophistication… and because red velvet and peppermint are BFFs.

Plus, this cookie dough doesn’t require chilling, rolling, or anything fancy. Simply whip up the dough, portion into rounded Tablespoon-sized balls and bake. Once they’ve cooled for about 5 minutes, press in a kiss candy and you’re done. Enjoy them gooey and warm, or let ’em set up so they’re prettier for presentations. Just…make them, promise?

These Red Velvet Peppermint Thumbprints are chewy, cakey and delicious! Perfect for the holidays and SO EASY!! *adapted from this recipe

5.0 from 1 reviews
Red Velvet Peppermint Thumbprints
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Red Velvet Peppermint Thumbprints are amazing! Soft, chewy, a little cakey and topped with a peppermint candy kiss for a festive and delicious touch.
Ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 Tbsp red food coloring
  • 1 tsp vanilla extract
  • 3 Tbsp cocoa
  • 1 tsp baking powder
  • 2 & ½ cups all-purpose flour
  • About 24 peppermint Kisses candies
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist the sheets lightly with baking spray. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes. Add in the egg, food coloring and vanilla and beat to combine. Lastly, add in the cocoa, baking powder and flour until a soft dough forms.
  3. Roll rounded Tablespoonfuls of dough in a ball and place about 1" apart on the baking sheets. Bake for approx. 9-11 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the pans for about 5-7 minutes, then gently press a peppermint kiss candy into the center of each cookie. Either serve immediately, or allow to set (about 2 hours) before packaging and serving.

These Red Velvet Peppermint Thumbprints are chewy, cakey and delicious! Perfect for the holidays and SO EASY!! If you’re a red velvet lover, you ought to make these cookies! They’re so good! Don’t like peppermint? Substitute any other flavored Kiss candy instead!

Love Red Velvet? Try my other Red Velvet recipes!

Red Velvet Seven Layer BarsRed Velvet Seven Layer Bars

RedVelvetSconesRed Velvet Scones

Skinny Red Velvet Poke CakeSkinny Red Velvet Poke Cake

Have a delicious day!

xo, Hayley

No Thermometer Needed Easy Toffee

This Easy Toffee is SO SIMPLE and is made entirely WITHOUT a candy thermometer! Crunchy, sweet, buttery and decadent, it's great to give as gifts too! I am SO EXCITED about this recipe today!

If you’re anything like me, candy thermometers kinda freak you out. Honey, I get you. I’m not a fan either. They’re too official and scary and cold and hard and heartless. (Can you tell I loathe them?) So if I can avoid using one at all costs, I’m on board.

But making candy at home often requires them, and toffee is usually no exception. However, this recipe is completely made with trust, love, and good old-fashioned perfect timing. It’s made in ten minutes – five to boil the mixture, and five to let it sit before spreading the chocolate – and then it just needs a couple hours in the fridge to set.

It starts with butter – two sticks – and 1 & 1/2 cups of brown sugar. Simply bring the mixture to a boil and boil, stirring constantly, for five minutes precisely. Pour the mixture into a greased and foil-lined baking pan and top with chocolate chips. Throw that sucker into the microwave (without turning the microwave on) and let it sit undisturbed for five minutes – this will help melt the chocolate. Spread the chocolate into an even layer, and top with whatever you like – I’ve topped mine with Heath chocolate toffee bits, but this would be great with chopped almonds or pecans.

Then simply let it set in the fridge for a couple hours before snapping it into pieces. It’s really as simple as that. No thermometers, no tricks, no jokes. Five minutes boiling, five minutes sitting, a couple hours setting. Done and done!

Now who wants some?!

This Easy Toffee is SO SIMPLE and is made entirely WITHOUT a candy thermometer! Crunchy, sweet, buttery and decadent, it's great to give as gifts too!

No Thermometer Needed Easy Toffee
Author: 
Recipe type: Candy
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This Easy Toffee is a delectable holiday treat that's made without a candy thermometer! So simple, fast and foolproof.
Ingredients
  • 2 sticks (1 cup) butter (I used unsalted)
  • 1 & ½ cups brown sugar
  • 1 tsp vanilla
  • About ⅔ cup semi-sweet chocolate chips
  • About ½ cup Heath milk chocolate toffee bits (or chopped nuts - whichever you prefer)
Instructions
  1. Line an 8 or 9-inch square pan with foil, allowing the edges of the foil to hang over the pan. Grease the foil lightly with cooking spray. Set aside.
  2. In a large saucepan, bring the butter and brown sugar together over medium heat, stirring to help melt the butter. Bring the mixture to a boil, and stirring constantly, boil the mixture for exactly five minutes. Mixture will be thicker and caramel colored.
  3. Pour the toffee into the prepared pan. Immediately sprinkle with the semi-sweet chocolate chips and place the pan in the microwave so it can sit undisturbed for five minutes. Remove from oven and spread the chocolate into an even layer; immediately top with the toffee bits or nuts, if using. Allow toffee to come to room temperature before placing in the fridge to set for about an hour or two. Break into pieces.

This Easy Toffee is SO SIMPLE and is made entirely WITHOUT a candy thermometer! Crunchy, sweet, buttery and decadent, it's great to give as gifts too! My family and I could not stop eating this delectable, decadent, crunchy toffee. I still wish we had leftovers!

Want more toffee goodness? Check out these other recipes!

Peanut Butter ToffeeSalted Peanut Butter Toffee

Toffee Tiramisu BrowniesToffee Tiramisu Brookies

Sticky Toffee Pudding CookiesSticky Toffee Pudding Cookies

Have a super sweet day!

xo, Hayley

Chocolate Peppermint Ganache Pie with Back to Nature

This Chocolate Peppermint Ganache Pie is rich, smooth, ultra decadent and SO EASY to make! Impress all your guests this holiday season with this simple, gorgeous pie! I am sooo excited about this Chocolate Peppermint Ganache Pie, you guys.

It is divine.

Crunchy chocolate cookie base. Smooth-as-silk chocolate ganache filling. Crisp and minty peppermint pieces adorn the top. And all together? It’s pure bliss, y’all.

This Chocolate Peppermint Ganache Pie is extra special, too. It’s made with real ingredients (well, except for the candy canes) and the chocolate cookie crust is made with Back to Nature Classic Creme Cookies.

Have you heard of Back to Nature before? For over 50 years they’ve created foods with ingredients inspired by nature to create great-tasting products that are simply delicious, simply good. I know what you’re thinking – cookies? But these cookies are made without high-fructose corn syrup making them a better choice when it comes to cookies, and the perfect choice in making this crust!

Back to Nature Cookies

Chocolate Peppermint Dipped Shortbread CookiesBack to Nature also has a lineup of crackers, nuts, granola and more, including these delicious Shortbread Cookies which contain no high fructose corn syrup or hydrogenated oils and they’re made with organic wheat flour and organic butter, so you can feel good about eating them :) I decided to dip the shortbread cookies in chocolate almond bark and sprinkle them with candy cane pieces for a festive accompaniment to this ultra rich chocolate ganache pie. Cookies and pie? Always a smart choice. Hey, it’s the holidays. I’ve already busted out my fat pants and made amends with elastic waistbands until January 1.

Now can we talk about this pie?! It’s outrageous, people. Made with twelve ounces of semi-sweet chocolate, heavy cream, a splash of vanilla and some butter, it’s pure deliciousness. The candy cane pieces add such a festive pop of color and crunch to this rich and smooth pie, so don’t think about leaving them out! And if you want more peppermint flavor, feel free to add a splash of peppermint extract into the chocolate mixture before pouring it over the crust.

Now who’s hungry?!

This Chocolate Peppermint Ganache Pie is rich, smooth, ultra decadent and SO EASY to make! Impress all your guests this holiday season with this simple, gorgeous pie! *adapted from my Double Chocolate Ganache Pie recipe

5.0 from 1 reviews
Chocolate Peppermint Ganache Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 12-16
 
This Chocolate Peppermint Ganache Pie is outrageous! Smooth as silk, rich and decadent, it's the perfect holiday dessert to finish any meal.
Ingredients
  • 1 box (12 oz) Back to Nature Classic Creme Cookies
  • 5 Tbsp butter, melted
  • 12 oz (3 pkgs) Baker's Semi-Sweet Chocolate, roughly chopped into small pieces
  • 4 Tbsp butter, cubed
  • 1 cup heavy whipping cream
  • 3 Tbsp sugar
  • 1 tsp vanilla
  • About ½ cup crushed candy cane pieces
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a tart pan with a removable bottom with cooking spray and place it on a baking sheet. Set aside.
  2. Combine the cookie crumbs and the melted butter and gently stir to combine. Press evenly into the prepared tart pan and bake for approx. 8-10 minutes or until set. Cool completely.
  3. Once tart crust has cooled, make your ganache. In a large bowl, add the chopped chocolate and butter; set aside. Meanwhile, in a small saucepan, heat together the heavy cream, sugar and vanilla over medium heat or until mixture begins to simmer. Pour the cream mixture over the chocolate and set aside for about 5 minutes. Once five minutes is up, stir or whisk to combine until ganache is creamy and smooth.
  4. Spread the ganache into the prepared pan and even out the top. Sprinkle with candy cane pieces. Refrigerate for approx. 2-3 hours or until set before cutting into slices.

This Chocolate Peppermint Ganache Pie is rich, smooth, ultra decadent and SO EASY to make! Impress all your guests this holiday season with this simple, gorgeous pie! For more information about Back to Nature products, be sure to visit them on Facebook!

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I was generously provided with Back to Nature products to create this recipe. All opinions are 100% my own and I was compensated for this post.

 

No-Bake Peppermint Mocha Brownies

These No-Bake Peppermint Mocha Brownies are ultra fudgy, super chewy and loaded with rich chocolate, espresso and peppermint flavors. They're EASY, taste delicious, and save you oven space!I am the worst driver in all the land.

Not like the worst at driving, but the worst at driving patiently.

I am the most impatient driver in all the land is more accurate.

And patience? I have none.

Like, whenever I see someone texting and driving, I freak out. I want to scare them so bad to make them not text and drive anymore, so I’m thinking of making a gigantic dummy filled with newspaper or bubble wrap and throwing it in front of their car when they least expect it. That should give ’em a good scare, right?

And when I know they’re texting in front of me, I become a living, breathing devil woman. If the light turns green and there’s any pause no matter how small, I’ll honk at them. If I can tell they’re texting while driving because they break every 15 seconds, I’ll honk at them and flip them off. And bear in mind that none of this is done quietly, as I am usually screaming obscenities and wishing ill on them while driving too.

On a quick two mile jaunt to the store, at least five drivers are called idiots – or worse – by my mouth. I am the road rage driver, and I fully admit to it.

But my least favorite offense while driving? People not pulling up to the line, to the next car, whatever. When there’s a car’s-length space in between cars, it drives me bananas. BANANAS, PEOPLE. I’ll scream and beat my steering wheel and if possible, I’ll swoop in front of them. I want them to get mad – at themselves – for leaving such a huge space that someone swooped in front of them. I want to be that asshole. Because if it teaches someone a lesson on how to not be a crappy driver, then I am willing to be honked at and considered a jerk.

So the moral of the story is, I like driving alone because my road rage is intolerable to other people, and it worries my mom that I honk my horn so much. She thinks I’m going to piss off the wrong person and they’ll pull a gun on me and shoot me through my drivers window, but I say, bring it on, homeboy. Believe me, my road rage is much scarier than any weapon.

Oh, and it should go without saying that while my road rage may be stark-raving mad, it doesn’t mean I’m an unsafe driver. I keep my eyes on the road at all times, am hyper-aware of my surroundings, and never text and drive. I’m just vocal. And if you leave a gigantic, inconvenient-to-everyone-else-sized gap in between your car and the next, chances are I’m going to swoop in to prove you a point. So don’t shoot me :)

Anyway, let’s talk about these No-Bake Peppermint Mocha Brownies. They’re my new favorite treat for the holiday season! Chewy, ultra fudgy and topped with a smooth-as-silk chocolate ganache, they’re the perfect accompaniment to your holiday baking tray or cookie exchange party. I couldn’t get over how fudgy they are!

Best of all, they’re no-bake, which means you can save your oven space for something else. I know how precious oven space is around this time of year 😉

They’ll make you go mad – in a good way!

These No-Bake Peppermint Mocha Brownies are ultra fudgy, super chewy and loaded with rich chocolate, espresso and peppermint flavors. They're EASY, taste delicious, and save you oven space!*adapted from 100 Best Cookies magazine 2012

5.0 from 1 reviews
No-Bake Peppermint Mocha Brownies
Author: 
Recipe type: Bars
Prep time: 
Total time: 
Serves: 16
 
These ultra fudgy, super chewy Peppermint Mocha Brownies are perfect for your holiday cookie tray! Sweet and rich, they're also no-bake, saving your oven for something else!
Ingredients
  • ½ cup evaporated milk
  • 1 Tbsp espresso or instant coffee crystals
  • 2 cups semi-sweet chocolate chips, divided
  • 1 cup marshmallow creme
  • 1 (15.25 oz) pkg Oreo cookies, finely crushed into crumbs
  • 1 cup powdered sugar
  • ½ cup heavy whipping cream
  • About 1 cup crushed candy cane pieces
Instructions
  1. Line an 8 or 9-inch pan with foil, extending the sides of the foil over the edges of the pan. Grease the foil lightly with cooking spray and set aside.
  2. In a small saucepan, heat the evaporated milk and espresso over medium-low heat, or until coffee is dissolved. Stir in ONE (1) cup of the semi-sweet chocolate chips and the marshmallow creme. Cook and stir until melted and smooth; remove from heat and pour into a large bowl. Add the cookie crumbs and powdered sugar and stir until combined.
  3. Press into the prepared pan in an even layer, spreading to edges of pan. Set aside.
  4. In a large, microwaveable bowl, combine the remaining semi-sweet chocolate chips and heavy cream and microwave for about 1 minute, stirring until chips are melted. Pour ganache over the bars and spread in an even layer. Top with crushed candy canes and refrigerate for about 1-2 hours or until set. Cut into bars and serve. Store in the fridge up to one week, covered.

These No-Bake Peppermint Mocha Brownies are ultra fudgy, super chewy and loaded with rich chocolate, espresso and peppermint flavors. They're EASY, taste delicious, and save you oven space!Thick, chewy, super fudgy and irresistible, these No Bake Peppermint Mocha Brownies are to-die for! I think you’ll agree, too!

These No-Bake Peppermint Mocha Brownies are ultra fudgy, super chewy and loaded with rich chocolate, espresso and peppermint flavors. They're EASY, taste delicious, and save you oven space!Have a super sweet day!

xo, Hayley

Classic, All Butter Peanut Butter Blossoms

These classic, all-butter Peanut Butter Blossoms are the PERFECT cookie! Soft, chewy, thick and buttery and filled with a delectable chocolate center. This dough is so foolproof and doesn't require chilling!Everyone and their mother knows about these cookies.

The ever classic peanut butter blossom.

And I’m here with a wonderful rendition of this family favorite!

You see, on my quest to create the perfect – or perfect in my eyes – peanut butter blossom, I realized most recipes had shortening in them. I happen to dislike shortening for the texture it gives baked goods, so I decided I needed to create a cookie that was entirely butter-based that would taste delicious, produce a soft, chewy, rotund cookie, and would be peanut buttery enough to stand up to that chocolate kiss candy.

You guys, this is that recipe!

It’s totally foolproof, it’s made in one bowl, and it doesn’t require chilling. It’s totally the easiest cookie recipe ever. It’s like your chill grandpa who doesn’t care about anything anymore and wears argyle to every family function. No-chill but chill cookies. Er, something like that.

And you wanna know a little something? I realized after I had half the dough in the bowl that I didn’t have any smooth & creamy peanut butter, only chunky. And this works beautifully with chunky peanut butter as it does with creamy. The chunky peanut butter adds great texture to the cookies, but if you prefer something smoother, stick with creamy. Just know you have options!

And when it comes to the kiss candy in the middle, you have my permission to think outside the cookie jar. Substitute caramel-filled kisses for the solid milk chocolate, or try the Hugs (the swirled kind) for a festive touch.

See? I told you. Chillest cookies ever. They’re just begging to be eaten.

Now make ’em and send me some!

These classic, all-butter Peanut Butter Blossoms are the PERFECT cookie! Soft, chewy, thick and buttery and filled with a delectable chocolate center. This dough is so foolproof and doesn't require chilling!

4.7 from 3 reviews
Classic, All Butter Peanut Butter Blossoms
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These All-Butter Peanut Butter Blossoms are perfection! Soft, chewy and studded with a solid milk chocolate candy for that classic cookie everyone loves.
Ingredients
  • ½ cup (1 stick) butter, at room temperature
  • ¾ cup white sugar, divided
  • ½ cup brown sugar
  • ½ cup peanut butter (smooth or chunky)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 2 cups all-purpose flour
  • About 24 Hershey's Kisses, any flavor (milk chocolate was used here)
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist them lightly with cooking spray. Set aside.
  2. In the bowl of a stand mixer, cream together the butter, ½ cup of the white sugar and the brown sugar until light and fluffy, about 2 minutes. Beat in the peanut butter, egg and vanilla to combine. Lastly, beat in the baking soda and flour until a soft dough forms.
  3. Roll rounded Tablespoonfuls of dough into the remaining white sugar and place 1" apart on the prepared baking sheets. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Allow to cool on the baking sheets for about 5 minutes before adorning the center of each cookie with a kiss candy. Cool the cookies completely before serving.

These classic, all-butter Peanut Butter Blossoms are the PERFECT cookie! Soft, chewy, thick and buttery and filled with a delectable chocolate center. This dough is so foolproof and doesn't require chilling!These are a classic for a reason! Thick, chewy, soft and buttery with crisp edges and that delightful chocolate center. Enjoy these warm or room temperature – they’d also be great to ship off to loved ones in far away lands. :)

These classic, all-butter Peanut Butter Blossoms are the PERFECT cookie! Soft, chewy, thick and buttery and filled with a delectable chocolate center. This dough is so foolproof and doesn't require chilling! Have a super sweet day!

xo, Hayley

Pumpkin White Chocolate Pecan Cookies

These Pumpkin White Chocolate Pecan Cookies will be a wonderful, easy addition to your cookie jar! Made simple with a mix, they come together in minutes and stay supremely soft for days.I know I’m suggesting that all of my recipes would be the best Thanksgiving treat ever, but these really would be the best Thanksgiving treat ever.

For one, they have pumpkin and pecans, which instantly make them quintessential Thanksgiving dessert food. Hello, pumpkin pie replacement and sweet potato casserole with pecans! And I added some white chocolate chips for a little texture and added sweetness, because pumpkin and white chocolate are actually a match made in heaven, if you didn’t already know.

The things you learn on food blogs, right?

These Pumpkin White Chocolate Pecan Cookies will be a wonderful, easy addition to your cookie jar! Made simple with a mix, they come together in minutes and stay supremely soft for days.Also, these are made with a mix – Krusteaz’s Pumpkin Spice Cookie Mix, to be precise, which makes them a cinch to make. Seriously, throw the mix together with some butter and egg, stir in the white chips, and voila – your dough is done. Simple as that, my friends. Once the cookies are done baking, you easily create the pumpkin glaze that tops each and every cookie with its sinful deliciousness. After glazing each cookie, sprinkle on some chopped pecans for a finishing touch.

These cookies can be made days in advance since they stay so supremely soft over the course of a couple days, so no need to break in the oven during the big meal for a tray of cookies. Or if everyone’s saved room for pie, make them as small gifts for your Thanksgiving guests to take home as a little apres-meal treat. You’ll be the host(ess) with the most(ess)!

These Pumpkin White Chocolate Pecan Cookies will be a wonderful, easy addition to your cookie jar! Made simple with a mix, they come together in minutes and stay supremely soft for days.Best of all, as part of Krusteaz’s Bakers Dozen program, I’ve made these for the Krusteaz website… so be sure to grab the recipe HERE!

Enjoy making the cookies! Remember, GRAB THE RECIPE NOW!

Have a sweet day!

xo, Hayley

Mini Chocolate Chip Pecan Pies

These Mini Chocolate Chip Pecan Pies are gooey, chewy treasures that are perfect for any dessert tray. Easy, foolproof and delicious!If you’re looking for a delicious Thanksgiving end-cap, this is your dessert!

Buttery, flaky crust. Gooey pecan pie filling studded with crunchy pecans and a special ingredient: chocolate chips! These bad boys are AWESOME.

But don’t overfill them like I did the first time. Major fail, people. Learn from my mistakes: chiseling caked-on pecan pie filling from a muffin tin is not my favorite pasttime, believe it or not. I mean, I can think of a couple other things I’d rather be doing.

Before these, I hadn’t made pecan pie before except for these bars. I was worried about the corn syrupy/sugar mixture and it not setting up properly in a giant pie. That, and other irrational pie-making fears. Mini pies help quell those fears because they’re perfectly poppable and not as dramatic as a large pie.

Or maybe I’m overthinking this a bit too much. Dramatic pies? What am I even talking about anymore?

But wait – before you leave and chalk it up to my insanity, stay for the pie recipe. I promise you, it’s worth it!

These Mini Chocolate Chip Pecan Pies are gooey, chewy treasures that are perfect for any dessert tray. Easy, foolproof and delicious!These little beauties couldn’t be easier to whip up, have a gooey interior that’s so quintessential for a pecan pie recipe, and would make any holiday dessert spread look fantastic and fun. If you want an extra chocolate dosage, drizzle some melted chocolate chips over the top for a finishing touch. Voila! Easy, delicious, and non-dramatic.

These Mini Chocolate Chip Pecan Pies are gooey, chewy treasures that are perfect for any dessert tray. Easy, foolproof and delicious!

Mini Chocolate Chip Pecan Pies
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
 
These mini Chocolate Chip Pecan Pies are fabulous and will make any holiday dessert spread look fantastic and fun.
Ingredients
  • 1 pkg refrigerated pie crusts, at room temperature
  • ½ cup dark corn syrup
  • ½ cup sugar
  • 1 egg
  • 1 Tbsp butter, melted
  • 1 tsp vanilla extract
  • ¾ cup chopped pecans
  • ½ cup chocolate chips
  • 12-14 pecan halves, optional, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Spray a 12-cavity muffin tin with cooking spray liberally. Set aside.
  2. Unroll the refrigerated pie crusts and, using a 3" cookie cutter, cut circles from the dough. Gently stretch the dough a little, then push down and up the sides in each muffin cup. Repeat with remaining muffin cups.
  3. Meanwhile, in a large bowl, whisk together the corn syrup, sugar, egg, butter and vanilla until combined. Stir in the chopped pecans and chocolate chips until combined.
  4. Portion Tablespoons of the filling among each pie crust, careful not to over-fill. You may have extra filling, so make more pies with another pie tin. Top each filled cup with a pecan half.
  5. Bake for approx. 25-30 minutes or until pies are bubbly and crust is golden brown. Cool for about 5 minutes in the pan, then gently remove with a knife or spoon and place on a wire rack to cool completely.

These Mini Chocolate Chip Pecan Pies are gooey, chewy treasures that are perfect for any dessert tray. Easy, foolproof and delicious!Gooey, chewy, crisp and chocolaty, these Mini Chocolate Chip Pecan Pies are one for the books! Who knew chocolate chips could perk up a classic Thanksgiving pie so awesomely!?

Have a sweet day!

xo, Hayley

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