Cinnamon Caramel-Filled Mocha Cookies & A SILPAT GIVEAWAY! (Giveaway Closed!)

I wouldn’t say I’m “new” to the baking world, but in a way, I am.

There’s so much more I have yet to make, taste and explore in this wonderful realm of pastry.

Well… I use the term “pastry” loosely since we know how some people feel about my cooking being compared to the “gourmet pastry.”

I know my stuff isn’t typically the fare seen in glossy cooking magazines, and my techniques aren’t culinary school grad-quality, but I learn quickly by trial, error and lots of experimentation. There’s been plenty of cookie casualties and bludgeoned brownies.

But with a few of my tips & tricks and some favorite products, I get failproof results now. I don’t need a degree or years of experience or anything. Just stuff I know and love to get the cupcakes, cookies and confections you’ve come to know and love!

One of my favorite products to use is my SilPat Baking Mat. I’ve only recently come to know & love this product after years of dealing with cookies sticking stubbornly to the bottom of my supposedly nonstick baking pans. I was sick of chiseling them off and getting weird floppy disks for my chocolate chip cookies. Not photogenic and not tasty–just no bueno. So I asked for one of these for Christmas and the results speak for themselves.

Puffy, gourmet, beautiful-looking and tasting cookies that are crispy on the bottom yet soft and chewy in the middle–my favorite kind of homebaked cookie! They spread effortlessly and slide off the sheet so there’s no stuck-on mess which is great since cookies are intended to be eaten, not scraped off bit by bit.

You can also freeze them, so it’s great for lining pans when you’ll be working with melting chocolate (like dipping truffles) or using stickier stuff like caramel.

I seriously love my SilPat and use it for all my cookie baking. I know you’ll love one, too–that’s why SilPat has graciously offered to send one of you lucky duck readers a Half-Pint Size which is the perfect size for baking up a batch of these Cinnamon Caramel-Filled Mocha Cookies I made.

GIVEAWAY CLOSED! The winner has been selected and notified via email. 

 

THANK YOU to everyone who participated and entered this giveaway! You rock! And thank you SilPat for hosting this giveaway!

 

To Enter, all you have to do is leave me a comment telling me what kind of cookies you’re excited to bake on your possible new SilPat Baking Mat. Chocolate chip? These Mexican-mocha inspired ones? My personal favorite: oatmeal? Tell me, and be sure to leave a valid email address with your comment.

For extra entries, be sure to leave separate comments for the following:
LIKE SilPat on Facebook
LIKE The Domestic Rebel on Facebook
FOLLOW SilPat on Twitter
FOLLOW The Domestic Rebel on Twitter
FOLLOW SilPat on Pinterest
FOLLOW The Domestic Rebel on Pinterest
SUBSCRIBE to SilPat on YouTube
SUBSCRIBE to The Domestic Rebel on YouTube

This giveaway is open to US residents only and will run until Monday 7/30. A winner will be chosen around 6PM PST on 7/30 and will be chosen via Random.org. A winner will be notified shortly thereafter from the provided email along with entry and SilPat will ship the item to the winner’s home. If a winner does not respond within 48 hours a new winner will be selected.

There are SO many ways to enter this giveaway, so GOOD LUCK!! I’m stoked for you!

And now, onto these cookies… Rich, creamy, salty & sweet, they’re reminiscent of those salted caramel mochas at Starbucks. I am obsessed with chocolate + cinnamon and these cookies pack that spicy, cocoa-y punch. They’re awesome. And even better when they bake as beautifully as they did…

Cinnamon Caramel-Filled Mocha Cookies

1 box chocolate fudge cake mix
2 eggs
1/2 cup oil
1 teaspoon ground cinnamon
1 teaspoon instant coffee granules
About 28 Rolos, unwrapped
Sea salt (optional)

1. Preheat oven to 350 degrees F. Line two cookie sheets with SilPat liners or mist lightly with cooking spray and set aside.
2. In a large bowl, combine the cake mix, eggs, oil, cinnamon and instant coffee granules with a rubber spatula until a soft yet thick dough forms. Using a cookie dough scoop, scoop the dough into a ball and place in the palm of your hand. Gently press a Rolo candy in the center of the dough ball and work the dough around the Rolo to cover it completely. Place the rolled dough balls onto your prepared pans.
3. Sprinkle the dough balls lightly with sea salt, if desired. Bake for approx. 8-10 minutes, rotating pans halfway through baking time. Do not overbake. Allow the cookies to cool about 5 minutes on the pans before transferring to a wire rack to cool completely.
4. Store cookies airtight for 2-3 days at room temperature. These make excellent “sprinkles” on top of a mocha almond fudge sundae–just sayin’.

Good luck with the contest!! Hope you win!!

xo, Hayley

In the interest of full disclosure, I received a SilPat Half-Pint Baking Mat for review at no cost to me. SilPat is generously sponsoring this giveaway to a lucky reader. Thank you SilPat!!

Lightened-Up Mocha Almond Fudge Parfaits & A Giveaway!

So I’m trying to be better with eating well.

I understand a lot of my recipes aren’t necessarily the healthiest (hello, I can go a little crazy with my recipes!), but ultimately, my personal belief is that everything food-wise should be enjoyed in moderation.

However, I also know there are some people (like myself and uh, some of my family members) who have a hard time with self-control and would rather just avoid the temptation completely than trust themselves with a big batch of cookies. I get it! Sometimes, I can’t even trust myself to just have one or keep my portions in check (I’m looking at your after-lunch and after-dinner and after-dessert desserts).

So I try to make some healthy alternatives for people who would rather go cupcake crazy with lighter recipes they can feel less guilty over. It also makes me happy since I love being as crazy as I can around virtually guilt-free fare.

After SlimKicker contacted me about doing a giveaway, I looked around on their site and became inspired. SlimKicker is a calorie counter that allows you to track your diet and fitness goals into a level-up game with points, challenges and rewards. It’s easy to level-up by tracking your healthy eating habits or exercises, or completing challenges, like quitting soda for a week. They even have a recipe section that caters to diets like Weight Watchers and Medifast.

So really, it’s full of awesome stuff to love. And even better, they’re generously giving away this awesome Heart Rate Monitor Watch so you can track your progress any time of day.

To enter, all you have to do is leave a comment with a fun or unique suggestion for a fitness or diet challenge. What would you like to do? Eliminate sugar? Run a mile a day? Do jumping jacks during commercial breaks of Pretty Little Liars?

SlimKicker will choose a winner on 7/14/12 and notify the winner shortly thereafter. This giveaway is limited to US residents only.

So. Parfaits.

I love brownies but sometimes find it hard to portion them out. Parfaits are a great solution! Just crumble them up, layer them between light mocha cream, toasted almond slivers and whipped cream, and you have a light and yummy treat for hot summer nights or days when your chocolate craving is through the roof.

Like, uh, everyday.

For these, I used Trader Joe’s Guilt-Free Reduced Fat Brownie Mix which uses non-fat vanilla yogurt to create the soft, fudgy brownies. You can certainly use whatever brownie mix you have on hand; I just happened to have a box of this and thought it’d be perfect!

Lightened-Up Mocha Almond Fudge Parfaits

About 6 low-fat brownies, cooked and cooled (about 1-2″ square-size)
1 cup low-fat mocha yogurt
1 tub fat-free Cool Whip, thawed
1 cup toasted almond slivers
Mini chocolate chips, optional

1. In a medium bowl, gently fold one cup of the Cool Whip into the mocha yogurt until combined. Set aside.
2. Among two mason jars (I used a larger size), crumble one brownie at the bottom of each jar. Top with a heaping Tablespoon or two of the mocha cream, followed by a sprinkling of toasted almonds and a dollop of Cool Whip.
3. Repeat layers 2 times. Top with remaining Cool Whip and mini chips, if desired.
4. Eat immediately, or cover tightly with the lid and store in the fridge for 1-2 days.

 

So so so easy and perfectly fudgy. Fudgy brownies, rich mocha cream and a parfait that’s guilt-free? Me likey.

Good luck with the contest, & have a great weekend!! And thank you, SlimKicker, for hosting this great giveaway!

xo, Hayley

In the interest of full-disclosure, SlimKicker is generously providing this prize to one of you. All opinions expressed in this post are 100% my own.

Mexican Mocha Cupcakes with Kahlua Frosting

So Cinco de Mayo is coming up–next week, yay!

I don’t know about you, but I’m stoked.

Little known secret: I should totally be Mexican. Like, not even kidding you. I live & breathe Mexican food.

But let’s get one thing straight–I live & breathe REAL Mexican food.

Taco Bell dollar menu is not real Mexican food. Nor is Del Tac. Anything that has a drive-thru open until midnight or later is not real Mexican food. And probably not real food.

That’s not to say I dislike the ‘Bell, because it has its time and place and surrrriously, I love their Fresco bean burritos (okay, and I should preface that when I eat said burritos, I like taking a small bite from the tortilla, literally sucking the entire insides out, and then eating the tortilla. Like a Mexican food vampire or something. I also eat all the toppings off my pizza, then the crust, and eat all the sammich innards first, then the bread. I rule at eating, obvi) but it isn’t real Mexican food.

Real Mexican food is the stuff you can order in a Spanish accent and they get it. They know you. You’re ordering CAAAARNEEETAHS and GOOHUACAMOLAY and doing it with a Spanish flair.

And FYI, I am throwing Chipotle into the semi-real Mexican category because Jessie and I have a Chipotle blood-type (thanks to eating there like, twice a week) and I LOVE their guac in my chicken burrito bowls. Plus, the corn salsa is ahhmaaazing. End Chipotle rant.

Anywho, I used to (stupidly) dislike Mexican food, mostly because what we ate consisted of drive-thru and tacos, which my mom SUPERREGULARLY rotated throughout our dinners each week that I became nasty-sick of them. Like, even smelling tortilla shells frying was enough to make me bury my face into a box of Kraft mac n cheese and swear off any Mexican food fo’ lyfe.

But I turned a new leaf and discovered the real deal stuff. We went to a real deal restaurant and I got freshly made tortillas and creamy refried beans and enchiladas that didn’t taste like the ones I had at home. And the sopapillas! OMG. I think sopapillas were my gateway back into the mariachi band.

Plus, despite being the whitest people EVER, my family and I celebrate Mexican holidays like no one’s business. Okay, so we celebrate Dia de los Muertos and Cinco de Mayo because they’re excellent excuses to eat copious amounts of good food and drink margaritas and coronas. Plus, sugar skulls rock and I totally want a tattoo of one.

You know, since I SHOULD be Mexican.

But there was always one thing about Mexican food (besides the whole tripe thing) that irked me, and that was chiles in chocolate.

AHWHATNOW?

I could never fathom the concept of sticking a spicy chipotle into creamy chocolate. Why would you ruin a great thing? It’s almost as miserable sounding as the idea that Heidi and Seal broke up. I mean, I’m sooooo confused.

But after I made THESE cookies that catapulted my taste buds to heaven’s gates, I amended my outlook on spice and chocolate a little bit. Granted, neither the cookies nor these amazing Mexican Mocha Cupcakes with Kahlua Frosting are made with spicy chiles, but they are both sprinkled with a healthy heap of cinnamon, which lends such a warm and spiced flavor to these rich, chocolate cupcakes.

If you’ve never had chocolate with cinnamon, that’s like saying you’ve never had anything but Taco Bell in my book. Just…. no.

Stuff your faces with guac and carnitas, then fill up your bellehs reeealll good-like with these cupcakes. Please? Your tummy and taste buds will thank me when they return to earth.

Mexican Mocha Cupcakes with Kahlua Frosting *inspired by my cookie recipe 

1 box German chocolate cake mix (yeah, we’re mixing cultures)
1 cup strongly brewed black coffee
1/4 cup water
1/2 cup oil
3 eggs
2 heaping teaspoons ground cinnamon
1 small box sugar free/fat free instant chocolate pudding mix
Kahlua Frosting (recipe & ingredients follow)
Chocolate Skulls (info follows)
Gold sprinkles

1. Preheat your oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners and set aside.
2. In a large bowl, beat together the cake mix, coffee, water, oil, eggs and cinnamon until blended. Stir in the dry pudding mix to combine. Portion the batter evenly among the muffin cups and bake for approx. 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

Kahlua Frosting

2/3 cup butter, softened
5 Tbsp Kahlua coffee liqueur
Splash of vanilla extract
About 5 cups powdered sugar

1. In the bowl of a stand mixer, beat together the butter, Kahlua and vanilla until blended and smooth, about a minute. Gradually add powdered sugar, about a cup at a time, until frosting is light and fluffy.
2. Pipe the frosting onto cooled cupcakes. Garnish with gold sprinkles and chocolate skulls.
**Note: I found my skull mold at Halloweentime by Martha Stewart at Michael’s craft store. Seeing as Halloween is months away, I found a similar product here. You could also try local craft and candy making stores to find similar molds. Or, omit the skulls and use chocolate covered coffee beans, mini chocolate chips, or chocolate sprinkles.**

Here’s what you should have learned today:

1. I should be part Mexican.
2. I justify the above statement because I eat Chipotle regularly and am obsessed with sugar skulls.
3. I think that’s justification enough. Don’t tell me otherwise.
4. Chocolate and cinnamon are BFFs. Accept it!

Have a great day!

xo, Hayley

Mexican Mocha Cookies with Kahlua Icing

Yesterday was Halloween, and I did the unthinkable.

No, I didn’t put on a leather mask and attempt to kill my younger sister while she was babysitting in her bell bottoms. I also didn’t haunt a bunch of horny teenagers at summer camp and torture them. And sadly, I did not stalk and torment Neve Campbell with my BFF in creepy capes and glow-in-the-dark masks.

I trick-or-treated!

…Why no, I’m not too old, why do you ask?…..

I thought, why the hell shouldn’t I trick or treat? It’s a tradition mainly for children, yes, but who says adults cannot participate? Especially if said adults happen to have put off a few wrinkles thus far and kinda-sorta still look like teenagers?

So me and my ragingly hot boyfriend, Jessie, decided to go trick or treating with my thirteen year old sister (dressed as Minnie Mouse) and my nearing-eighteen year old brother, dressed as Ron Swanson from Parks and Recreation (he’s sorta obsessed).

Meanwhile, Jessie had to hide the two giveaways of definitely being too old to participate in such an activity: his arm tattoos, and his mustache and beard, which I’m pretty sure children under the age of fifteen do not have.

Jessie went as a paintball player, cleverly using a mask to hide his facial features and a paintball shirt that covered his ink. I went as a ballerina, wearing a tutu I have for recreational wear (yep, I’ve rocked it at school; what’s your problem?), some leggings, a black shirt and pink ballet flats. I thought briefly about going Black Swan-ish but I realized I’m not crazy enough (surprisingly). So off we went.

In our older neighborhood, my siblings and I wouldn’t get a whole lotta candy–mostly because hardly anyone participated, and also because we lived in a scary neighborhood with convicts and people who probably drugged our M&M’s.

However, after moving to a nicer area in a new town, we are blessed with the advantage of having mansions just down the road. We trekked to the sprawling fortresses and knocked on their doors, mostly anticipating parents to give us weird, condescending looks and question our age, but instead, receiving smiles and full-sized candy bars.

Mansion people ROCK.

I was purely TorT’ing for baking supplies. Free candy always results in major poundage, but also in genius dessert baking. (What did YOU do with all your/your kids’ candy?! Use it to make my Trick or Treat Candy Bark, or throw it all into brownie batter and bake it up for some yummy candy bar brownies. Or just, you know, eat it. BUT save the Butterfingers for a yummy recipe coming later this week!!!)

Anyway, now that Halloween is over with, it immediately means the holidays are here. Thanksgiving’s in a couple weeks, and before you know it, you’ll be up at 2 am on Christmas morning ripping open presents like a rabid monkey child…wait, your family doesn’t do that? Weird.

That means I’m starting all my holiday baking early so I know exactly what to stuff treat baskets with to give to my teachers, coworkers, family and friends. Close to Christmas, I always bake up several kinds of cookies, some fudge, and other treats to wrap up nice and pretty and hand out as small gifts. It’s a genius, inexpensive and sweet gift idea–so consider this research for a later date.

I tried these cookies at my friend Katie’s Halloween party over the weekend and my life changed forever. They’re sweet, spicy, and absolutely, downright amazing and I think I should forever be Katie’s friend so she can continue to introduce me to wonderful things my life has been missing for far too long.

These cookies also have a secret ingredient: cinnamon. It makes the cookies warm and spicy, which I LOVE. Then again, I love using cinnamon in e-ver-y-thing: oatmeal, plain cookies, yogurt, apples… you name it, cinnamon goes on it. YUM.

The recipe originally comes from a grocery store exclusive to the Northern California area, but I tweaked it a little to suit my tastes.

Mexican Mocha Cookies with Kahlua Icing *adapted by Raley’s Mexican Mocha Cookies recipe 

1 cup butter, softened
1 cup white sugar
3/4 cup brown sugar (I used light)
2 eggs
1 Tbsp instant espresso powder (I spotted this on the coffee aisle, but in a pinch, you could probably use instant coffee granules if needed)
1 1/2 tsp ground cinnamon
3 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups milk chocolate chips (I only had mini on hand which is fine by me, but either regular or mini-sized works)
Kahlua Icing (recipe and ingredients follow)

1. Preheat oven to 350 degrees F. Lightly grease two baking sheets with cooking spray and blot excess with a napkin. Set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a large bowl, cream together butter and sugars until blended. Then add eggs, the espresso powder and the cinnamon until smooth. Gradually add the flour mixture into the wet mixture, about 1 cup at a time, until a nice, soft dough is achieved; stir in chocolate chips.
3. Portion dough into Tablespoon-sized balls onto your greased cookie sheets, about 1-2″ apart, and bake for approximately 10-12 minutes, rotating the pans halfway through baking time to ensure an even baking. Allow cookies to cool on the cookie sheet for about 5 minutes, then transfer to a wire rack to cool completely. Now prepare your frosting!

Kahlua Icing (this should be illegal)

1/2 cup softened butter
5 Tbsp kahlua OR coffee liqueur
About 3 cups powdered sugar

1. In the bowl of a stand mixer, beat together the softened butter and the coffee liqueur until blended, about 1 minute. Gradually add powdered sugar, about 1 cup at a time, or until a soft frosting is reached.
2. Spread or pipe frosting onto cooled cookies in an even layer. Store frosted (or unfrosted) cookies in an airtight container.

What did I tell you? I did do something unthinkable. I made these cookies, and maybe ate a couple–or many–more or less, numbers don’t matter, just like age and trick or treating doesn’t matter. Duh.

Oh, and if you have any leftover Almond Joys in your candy bag, can you save ’em for me? Sadly, the Almond Joy bandit who cannot possibly be me ate them in the morning right before breakfast so I don’t have anymore. It’s a travesty, really.

Stay tuned for some more yummy recipes this week, as well as a tasty way to use up some leftover Butterfinger candy bars! Ta-ta!

xo, Hayley

Mocha Almond Fudge Brownies

 

Being unemployed isn’t as cool as I thought it’d be.

(Not that I thought having zero income, fighting EDD for a sad $54 a week, and gaining weight would be cool. Spoiler alert: it’s not.)

Yeah, I was kind of kind of looking forward to having some time to laze around and bake goodies and not have to get dressed to be bossed around… and that made me happy for about, oh, ONE DAY.

Being a housewife isn’t fun unless you’re: a) an actual WIFE with an actual HUSBAND who makes actual MONEY to support you being an actual HOUSEWIFE; b) on the TV show The Real Housewives of Beverly Hills, because everyone knows those ladies aren’t really housewives…and their husbands may not make as much as they do…but jeez, at least they’re getting paid to pretend to be a housewife. The only “payment” I’m receiving is a couple more pounds around my waistline and a couple hundred calories burned by vacuuming my house like a mad-woman; and c) you have lots of money to spend on frivolous things like costume jewelry from Forever 21, cookie cutters at Crate & Barrel and expensive Christmas presents for your super-hot boyfriend.

SO. NOT. THE CASE.

Instead, I’m at home, pretending I am pretending I’m a housewife on The Real Housewives of Beverly Hills watching them spend more money on a simple dinner out than I received in a two-week check when I was working. I’m also frantically looking for jobs, impressing potential employers with my dazzling personality, interview-ready answers and adorable disposition when given the chance… which sadly, isn’t as frequently as I’d like.

So in these “bummer times” as I like to call them, I’ve learned some small tricks that are helping me (slightly) stay sane and happy amid the current storm-front of crap.

It’s OK to spend $10 on a nail polish you really like, then find out Hard Candy makes it for cheaper. It was really saddening to see I could have saved $5, but who knows–maybe the designer nail polish has magical powers built into the varnish that will make me a queen or something.

It’s OK to judge people being interviewed who show up in flip flops. While waiting for my interviewer, I spotted a girl leaving her interview wearing FLIP FLOPS. Keep in mind we were NOT applying for jobs at the community pool as life-guards or as pretend California models at Hollister. It was for a restaurant. And she was wearing flip flops. And now you know why I hate people.

It’s OK to think that perpetually cleaning your house is burning more calories than it probably is. Simple math: Eat an entire bag of tortilla chips+spend 25 minutes vacuuming the thick, shag carpet of dog hair around my house =burning 5,247 calories. Right?

It’s OK to have lazy days… after all, you aren’t unemployed to not enjoy one. I know, I know. But between being a full-time student neglecting her math homework to looking for work to being a full-fledged baking superstar, I find it justifiable to spend a day off or two walking around in yoga pants, talking in a British accent and doing nothing but watch Jerry Springer is perfectly okay. It balances the sanity, people.

It’s OK to be slightly delusional, if not a lot hopeful, your one single baking video will someone make it into the hands of Food Network within the next 5 minutes and you’ll become rich and famous instantaneously. YouTube is huge, as if you didn’t know. And who knows? Maybe Susie Fogelson and Bobby Flay are trolling the likes of YouTube and happen upon my cooking video and are like, “oh my god, who’s that girl? She’s positively scrumptious. Let’s sign her on a five million dollar contract to do cooking demos. And we’ll buy her a hot pink Kitchenaid mixer just cause we’re feeling generous.” Never say never!

I just hope I can fit them into my busy schedule of watching Jerry (and being thankful for all my teeth, all my dignity and, really, all my money) and making these delectable brownies.

I came up with the idea of making mocha almond fudge brownies after I bought a half pint of mocha almond fudge ice cream at the store a few weeks ago. I loooove the ice cream–so rich, decadent and yummy, and these brownies are no exception! Positively scrumptious, I may add.

I need to put a disclaimer on these, simply because while they’re easy to make, it is IMPOSSIBLY HARD to resist eating the damn bowl of coffee frosting and keeping your fingers away from the toasted almonds. I don’t even like coffee all too much, yet I was shoveling this frosting back like someone was paying me to do it (and YES, I will HAPPILY do this for money, if anyone’s wondering…)

Mocha Almond Fudge Brownies

1 box fudge-brownie mix, plus ingredients on back of box
2 Tablespoons, plus 2 teaspoons instant coffee granules, divided
1/2 cup butter, softened
1/4 cup milk
1/2 tsp almond extract
About 4 cups powdered sugar
1 cup almonds, toasted (I had slivered on hand, but chopped or diced would work–just not whole)

1. Preheat oven to 350 degrees F. Lightly spray a 8×8 inch pan with cooking spray; set aside.
2. Prepare brownie batter according to package directions. Stir in ONE teaspoon of instant coffee granules and stir to combine. Pour into prepared pan and bake according to the box, about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. Once cooled, cut brownies into squares and set onto a platter or plate while you prepare your frosting. This makes them easier to frost rather than while they’re in the pan.
3. Pour the 1/4 cup of milk into a glass measuring cup and microwave for about 40 seconds or until hot and boiling. Immediately stir in the remaining 2 Tablespoons and 1 teaspoon of instant coffee granules until they dissolve. Set aside.
4. In a large bowl of a stand mixer, beat together your softened butter and the 1/2 tsp of almond extract until creamy, about 2 minutes. Pour in HALF of the milk mixture and beat to combine. Gradually add powdered sugar, one cup at a time, up to 2 cups. Add the remaining milk mixture and beat to combine. Continue gradually adding the remaining powdered sugar until a nice frosting consistency is reached.
5. Pipe frosting onto cooled brownie squares, just as you’d do a cupcake. Top with toasted almonds and store covered in the fridge…if they’ll make it that long.

Holy Jamoca, these are good. They remind me of a chewier, gooier, and richer version of its addictive ice cream counterpart (though no less addictive).

Needless to say, I think I’m a genius. And I think I should be getting a call from someone rich and famous anytime now to offer me a position as a full-time genius by rewarding me with lots of cash, lots of fancy cars, and that glorious (sexy, may I say) hot pink Kitchenaid mixer.

This week will be FULL of awesome posts, so keep your eyes peeled for those and the new video which we begin filming tomorrow! So excited.

Happy Tuesday!

xo, Hayley

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