The Best Homemade Lemon Bars

These Homemade Lemon Bars truly are THE BEST! Classic, perfect and EASY with a bright, fresh lemon flavor in one gooey, buttery bar! These Homemade Lemon Bars are absolutely divine. Buttery shortbread crust topped with a thick, glossy and sweet lemon filling. Finished off with powdered sugar, it’s simple, perfect, and classic.

It took me a long while to perfect these bars, to be honest. There are some things that I can do that are really challenging to others but super simple to me, like learning a new language or pulling off a tutu (truth). But there are other things that are totally brainless that I cannot seem to master, baking potatoes to perfection and a bumpless ponytail, to name a few.

And of course, lemon bars. Before today.

These bars are super easy and come together in minutes! And they’re so buttery, gooey and lemony – essential for any respectable lemon bar!

First, you whip up your shortbread crust. Cut some butter into a mixture of flour and a little sugar. This takes a little bit of time, so ponder your existence on this little grain of sand we call Earth or, you know, thumb through the latest Us Weekly. I’ll let you guess which one I did.

Once the mixture resembles coarse crumbs, press it into a foil-lined and lightly greased 13×9″ baking pan. Bake it off for a few minutes and while it bakes, make your filling (aka, the best part of this existence on this little grain of sand we call Earth).

For the filling, you’ll whisk together some eggs, sugar (lots!), lemon juice, lemon zest, and a teensy bit of flour which helps thicken it and hold the whole shebang together. Whisk it until it’s super smooth, then pour it over the par-baked crust, throw it back into the oven, and bake it up for a good 20 minutes. Once it’s baked & cooled, pop it in the fridge to set for about 2 hours. This gives everything time to settle and form into perfectly cut gooey lemon bars. But if you absolutely can’t wait, just let it come to room temperature after baking before cutting into bars. I won’t tell.

These Homemade Lemon Bars truly are THE BEST! Classic, perfect and EASY with a bright, fresh lemon flavor in one gooey, buttery bar! And yeah. That’s it. Super simple, straightforward, and oh so delicious. Novice bakers and experts alike will appreciate this fantastic, classic recipe. And then we’ll all collectively agree that this is one of the best parts of living on Earth.

Enjoy!

These Homemade Lemon Bars truly are THE BEST! Classic, perfect and EASY with a bright, fresh lemon flavor in one gooey, buttery bar!

The Best Homemade Lemon Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Classic, Homemade Lemon Bars are absolutely divine! Buttery shortbread is topped with a gooey, glossy lemon filling that's to-die for. Recipes don't get easier or more delicious than this!
Ingredients
  • FOR CRUST:
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • ¼ tsp salt
  • 2 sticks (1 cup) butter, cut into cubes
  • FOR FILLING:
  • 1 & ½ cups sugar
  • ¼ cup all-purpose flour
  • 4 eggs
  • ⅔ cup freshly squeezed lemon juice (from about 5 medium lemons)
  • Zest of 2 lemons
  • Powdered sugar, for dusting on finished bars
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil lightly with cooking spray; set aside.
  2. In a large bowl, stir together the flour, sugar and salt. Cut in the butter cubes with a pastry blender or two forks until coarse crumbs form. To test if it's done, grab a fistful of the crust dough; if it holds together in one piece, it's done.
  3. Pour the crust into the prepared pan and pat it into an even layer. Bake for approx. 7-8 minutes or until lightly golden brown.
  4. While the crust bakes, make your filling. In another medium bowl, whisk together the flour and sugar together. Whisk it really well so all those clumps of flour are broken up. Alternatively, you may sift the flour into the sugar mixture. Add in the eggs, lemon juice and lemon zest and stir to combine. Pour the mixture over the crust.
  5. Bake for approx. 20 minutes or until the center is just about set and only very slightly jiggly. Do not over bake! Cool to room temperature, then refrigerate for at least 2 hours to set. Dust with powdered sugar before serving.

These Homemade Lemon Bars truly are THE BEST! Classic, perfect and EASY with a bright, fresh lemon flavor in one gooey, buttery bar! Gooey, supremely lemony and perfect, these bars are a classic for a reason!

These Homemade Lemon Bars truly are THE BEST! Classic, perfect and EASY with a bright, fresh lemon flavor in one gooey, buttery bar! Have a super sweet day!

xo, Hayley

 

Coconut Cream Pie Gooey Bars

These Coconut Cream Pie Gooey Bars are AMAZING! This EASY recipe tastes JUST like coconut cream pie but in a gooey, chewy bar form! Sweet, nutty and bursting with coconut flavor! I am obsessed with random facts.

I absolutely, positively love learning random things that have no use in my brain whatsoever. My personal favorite are facts that totally blow my mind, leaving me in a state of semi-paralysis while I ponder my existential crisis.

You know, just a normal Tuesday.

Like, okay – did you know Maine is the closest U.S. state to Africa?

Or that humans share 50% of our DNA with bananas?

Or that there are more fake flamingos in the world than there are real flamingos?

CRAZY, RIGHT?

My family is completely annoyed with me and my random factoids. In fact, when I start off my fact with, “Did you know…?” they all groan and grumble. But like, why wouldn’t you want to know that if you folded a piece of paper 42 times it’d reach the moon? I mean, come on people – it’s science!

So anyway, now I read random facts and keep them all to myself. If there was ever a bar trivia night starring random questions wondering how many hearts an octopus has, I can clearly win when I say “three.” Boom.

Since my facts aren’t as appreciated as they probably should be, let’s talk about these Coconut Cream Pie Gooey Bars. They taste exactly like a coconut cream pie but without all of the hassle of making a homemade pie crust and whatnot. The filling and crust come together in minutes and then the whole shebang is baked until golden and gooey. I do want to warn ya that you should let these sit in the fridge for at least two hours to set up, but other than that, you’ll be eating these bad boys in no time.

Random fact: these bars will rock your socks off. Guaranteed!

These Coconut Cream Pie Gooey Bars are AMAZING! This EASY recipe tastes JUST like coconut cream pie but in a gooey, chewy bar form! Sweet, nutty and bursting with coconut flavor!

5.0 from 1 reviews
Coconut Cream Pie Gooey Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Coconut Cream Pie Gooey Bars are phenomenal! They taste just like a coconut cream pie but without the hassle of making a crust.
Ingredients
  • FOR CRUST:
  • 1 box white cake mix
  • ½ cup (1 stick) butter, melted
  • 1 egg
  • 1 (3.4 oz) box instant coconut creme pudding mix (just the dry mix)
  • FOR GOOEY BARS:
  • 1 (8 oz) pkg cream cheese, softened
  • 3 eggs
  • ½ cup (1 stick) butter, melted
  • 2 tsp coconut extract
  • 1 (16 oz) box powdered sugar
  • 2 cups shredded coconut
  • Additional powdered sugar, for dusting on finished product
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
  2. In a large bowl, combine the cake mix, melted butter, egg and dry coconut creme pudding mix until combined. Press the mixture onto the bottom of the pan in an even layer. Set aside.
  3. In the bowl of a stand mixer, cream the cream cheese until soft, about 1 minute. Add in the eggs, one at a time, then add in the coconut extract. Beat in the powdered sugar and melted butter until completely combined. Fold in the shredded coconut.
  4. Pour the mixture evenly over the crust in the pan and bake for approximately 30-40 minutes or until golden brown and just about set. The center may be slightly gooey still - this is okay and you do not want to over-bake! Cool completely, then refrigerate for about 2 hours or until set. Dust with additional powdered sugar just before serving.

These Coconut Cream Pie Gooey Bars are AMAZING! This EASY recipe tastes JUST like coconut cream pie but in a gooey, chewy bar form! Sweet, nutty and bursting with coconut flavor! Gooey, chewy, and loaded with buttery, nutty coconut flavor, these bars are a wonderful treat for any season!

These Coconut Cream Pie Gooey Bars are AMAZING! This EASY recipe tastes JUST like coconut cream pie but in a gooey, chewy bar form! Sweet, nutty and bursting with coconut flavor! Have a super sweet day!

xo, Hayley

Hummingbird Bundt Cake

This Hummingbird Bundt Cake is a Southern favorite that you can enjoy at home! A spice cake bursting with pineapple, banana and pecans is topped with a creamy homemade cream cheese glaze and toasted coconut. A perfect, EASY cake recipe for any time! Can you believe this was the first time I’ve tried Hummingbird Cake?!

I know. Me either.

In my defense – and probably in many of yours – I hadn’t really known about Hummingbird Cake until recently. It’s a Southern cake, so if you’re from the South you’re probably way ahead of me. Allow me to catch up!

Most people know about red velvet cake – aka, the most Southern cake there is. But a lot of people overlook this beautiful Hummingbird Cake, which, by the way – I have no idea why they call it that. And no hummingbirds were involved in the making of this cake. Just FYI.

But there’s kinda something magical that happens when you bake up a Hummingbird Cake. First, it’s a spice cake base which automatically makes it awesome. Then you jazz it up with crushed pineapple, mashed banana and pecans. Lastly, I finished this off with a super thick, ultra rich cream cheese glaze, more chopped pecans and a sprinkling of toasted coconut.

JESUS TAKE THE WHEEEEEL.

The result is a supremely moist cake bursting with a bunch of different flavors and textures. You get the sweetness from the pineapple and banana, the crunch from the pecans, and the warmth from the cinnamon, nutmeg and cloves spicing the batter. Then you get the creaminess from that glaze – seriously, pass a straw – and a wonderful nuttiness from the toasted coconut.

And yes, toasting the coconut is mandatory. If you’ve ever had toasted coconut, you’ll know why. It’s only the bestthingever.

This Hummingbird Bundt Cake is a Southern favorite that you can enjoy at home! A spice cake bursting with pineapple, banana and pecans is topped with a creamy homemade cream cheese glaze and toasted coconut. A perfect, EASY cake recipe for any time! With spring vastly approaching, Easter coming up and Mother’s Day along the way, I highly suggest bookmarking this cake to make for any of those events! It’s so simple – thanks to a cake mix – but is doctored up so much that no one will know you took a shortcut. It’s definitely a cake that wows!

Plus, you can pretend to be Southern when you make it. Accent required, obvi.

This Hummingbird Bundt Cake is a Southern favorite that you can enjoy at home! A spice cake bursting with pineapple, banana and pecans is topped with a creamy homemade cream cheese glaze and toasted coconut. A perfect, EASY cake recipe for any time!

Hummingbird Bundt Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Hummingbird Bundt Cake is filled with delicious flavors like pineapple, banana and pecans, then topped with a luscious cream cheese glaze and toasted coconut.
Ingredients
  • 1 box spice cake mix
  • 3 eggs
  • 1 cup buttermilk
  • ½ cup oil
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 small box instant banana pudding mix (just the dry mix)
  • 1 cup mashed banana (about 2 medium bananas)
  • 1 (8 oz) can crushed pineapple
  • 1 & ½ cups chopped pecans, divided
  • FOR GLAZE & TOPPING:
  • 4 oz cream cheese, softened to room temp
  • 2 Tbsp butter, softened
  • 1 tsp vanilla extract
  • ¼ cup heavy cream
  • 2 cups powdered sugar
  • 1 cup toasted coconut
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a bundt pan with cooking spray, preferably the kind with flour in it. Set aside.
  2. In a large bowl, beat the cake mix, eggs, buttermilk, oil, cinnamon, nutmeg, cloves and dry pudding mix with an electric mixer for about 2 minutes or until combined. Fold in the mashed banana, crushed pineapple and one (1) cup of the chopped pecans.
  3. Pour the batter evenly into the prepared pan and bake for approx. 50-60 minutes, or until a toothpick or skewer inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan before inverting onto a wire rack.
  4. Once cool, make your glaze. In a medium bowl, beat together the cream cheese, butter, vanilla and heavy cream until combined. Add in the powdered sugar, beating until smooth and pourable. Pour the mixture over the cake, allowing it to drip down the sides. Immediately sprinkle with the remaining chopped pecans and the toasted coconut.
  5. Store leftovers covered in the fridge.

This Hummingbird Bundt Cake is a Southern favorite that you can enjoy at home! A spice cake bursting with pineapple, banana and pecans is topped with a creamy homemade cream cheese glaze and toasted coconut. A perfect, EASY cake recipe for any time! Rich, moist, flavorful deliciousness all up in here!

This Hummingbird Bundt Cake is a Southern favorite that you can enjoy at home! A spice cake bursting with pineapple, banana and pecans is topped with a creamy homemade cream cheese glaze and toasted coconut. A perfect, EASY cake recipe for any time! Have a super sweet day!

xo, Hayley

 

Salted Cadbury Egg Blondies

These Salted Cadbury Egg Blondies are a rich, sweet and salty dessert that's sure to please! This easy recipe comes together in minutes and has delightful pockets of rich Cadbury chocolate swirled throughout. Perfect for Easter! Can I be real with you for a sec?

I’ve tried to like Cadbury Eggs – I really have. I buy them every year, thinking that this year will be different. That, and the adorable rabbit on the package. Seriously, they could put that rabbit on a pack of cigarettes and I’d buy them – and I don’t even smoke.

But honestly? I don’t much care for the chocolate. I know, I know – don’t shoot me, please.

I can get down on that crisp candy coating. Dear lawwwd, give me a bag of candy coating shards and I will polish it off faster than you can say ‘Easter bunny.’ But the whole chocolate part? Not. So. Much.

This is probably because I grew up eating the crappiest chocolate imaginable – like the stuff the dollar store sells which is probably just brown-dyed chemicals and not chocolate at all. And then there’s Cadbury, in all its regal British glory, and little miss boxed mac & cheese over here doesn’t know what to do with the finer foods in life, so I just make up excuses about the chocolate to candy coating ratio to hide the fact that I’m a heathen.

It’s simple math, really.

Just like when I took a food & wine class in college. Okay, so it was just an awesome excuse to get loaded at 9am on a Tuesday, but don’t judge me. The class would be tasting the wine and defining the notes and aromatics and I just sat there with wine in my mouth like, “yup, tastes grape-y, like grape soda without the fizz.” Meanwhile, everyone silently judged me because no fancy person drinks grape soda. Let’s just get real – grape soda is like, the lowest on the soda totem pole. And defining a fine cabernet as “grape soda-y” was like announcing to the class that I’m poor and unrefined. And like grape soda.

BUT, I know there are classy folk out there in the world who enjoy Cadbury Eggs – and who find cabernet to be lovely and not at all soda-like. So this recipe is for YOU.

These Salted Cadbury Egg Blondies are, in a word, divine. Even I enjoyed them, probably because they were buried among the most decadent blondie alive.

You start with the blondie base, which is pretty much all 2’s. Two sticks of butter, two cups of brown sugar, two eggs, 2 cups flour… then add a few 1’s: 1 Tablespoon of vanilla, 1 teaspoon of baking soda, and 1 & 1/2 cups of chopped Cadbury Eggs. When I say ‘Cadbury Eggs’, I’m talking about those crisp miniature candy-coated eggs, not the creme-filled eggs. Just FYI.

Bake it all up with a healthy sprinkling of sea salt on top for fantastic flavor and crunch. Cut ’em into bars and serve them immediately – everyone who eats one will be impressed with your good taste. I promise.

This recipe is heathen-approved.

These Salted Cadbury Egg Blondies are a rich, sweet and salty dessert that's sure to please! This easy recipe comes together in minutes and has delightful pockets of rich Cadbury chocolate swirled throughout. Perfect for Easter!

5.0 from 1 reviews
Salted Cadbury Egg Blondies
Author: 
Recipe type: Blondies
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Salted Cadbury Egg Blondies feature the delicious, eponymous candy in these perfectly salted, brown sugary blondies!
Ingredients
  • 2 sticks (1 cup) butter
  • 2 cups brown sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda
  • 2 cups all-purpose flour
  • 1 & ½ cups chopped Cadbury Eggs (I used a mixture of milk chocolate eggs and white chocolate eggs)
  • 1 Tbsp sea salt
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside.
  2. In a large saucepot, melt the butter over medium-low heat. Let stand for about 5 minutes.
  3. Whisk in the brown sugar until combined, then whisk in the eggs, one at a time, and the vanilla. Stir in the baking soda and flour until a soft batter has formed. Fold in the chopped Cadbury egg candies.
  4. Spread the mixture into the prepared pan and sprinkle evenly with the sea salt. Bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely before cutting into bars.

These Salted Cadbury Egg Blondies are a rich, sweet and salty dessert that's sure to please! This easy recipe comes together in minutes and has delightful pockets of rich Cadbury chocolate swirled throughout. Perfect for Easter! Sweet, salty, caramel-y and chocolaty, these blondies will rock your socks off!

Be sure to pin this recipe to your favorite Easter board on Pinterest!

These Salted Cadbury Egg Blondies are a rich, sweet and salty dessert that's sure to please! This easy recipe comes together in minutes and has delightful pockets of rich Cadbury chocolate swirled throughout. Perfect for Easter!

Have a super sweet day!

xo, Hayley

Peeps Brownie Bombs

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! If you know me, you know that my biggest pet peeve has to be when people don’t have their headlights on when it’s rainy or foggy.

It seriously drives. me. bonkers.

And I always wish that a friendly police officer will drive by and pull the offenders over, giving them the biggest ticket imaginable. Or maybe send them to traffic jail for being a danger to society and an annoyance to me.

Some girls want diamonds. I want this.

But then I was driving a couple days ago during a particularly blustery day, and I saw so many people without their lights on that I felt like my head would explode. Just when I thought I would die of obnoxiousness, I saw a cop! Finally, my dream would come true! But then I realized the cop didn’t even have his headlights on.

It was then that I realized there is no helping humanity. We’re all doomed.

Anyway, I had to come home to console myself with one of my favorite Easter candies, Peeps. I love Peeps and find them to be such a classic holiday candy. Some people have a strong dislike for them, and that’s okay – more for me. Personally, I like them when they’re super fresh and plush, and when they’re stale and a little crunchier. However, this recipe for Peeps Brownie Bombs uses fresh Peeps right outta the package.

If you’ve ever wondered how delicious fudgy, rich brownies are with puffy, sugary marshmallows, you don’t need to wonder anymore! These are the best of both worlds, coated in creamy white chocolate and sprinkles. And they are such a wonderful way to dress up this Easter candy.

I highly recommend making them – you won’t be disappointed!

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!

4.5 from 2 reviews
Peeps Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Total time: 
Serves: 12
 
These PEEPS Brownie Bombs are filled with plush, puffy, sugary Peeps candy inside of a fudgy baked brownie. So delicious!
Ingredients
  • 1 (13x9") pan fudge brownies, baked, cooled and cut into 12 equal pieces
  • 12 Peeps candies (any color, flavor, or shape - I used chicks)
  • 1 pkg vanilla CandiQuik
  • Sprinkles
Instructions
  1. Line a baking sheet with foil; set aside.
  2. Take a piece of brownie and flatten it in the palm of your hand. Wrap the brownie around the Peep candy, pinching the brownie and rolling it in your hand to completely enclose the Peep within the brownie. Place on the baking sheet - repeat with remaining Peeps and brownies.
  3. Freeze the brownie bombs for about 30 minutes to one hour or until solid.
  4. Melt the CandiQuik according to package directions. Drop a brownie bomb into the melted CandiQuik with a fork, completely submerging the brownie bomb into the chocolate. Remove the brownie bomb from the chocolate, allowing excess to drip off. Return to the baking sheet and immediately top with sprinkles. Allow chocolate to harden before serving.

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! Soft, chewy and ultra fudgy, these brownie bombs are so awesome! They taste great with the classic Peeps, but would be lovely with any of the flavored Peeps too!

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! Have a super sweet day!

xo, Hayley

Reese’s Egg Brownie Bombs

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! I have a surprisingly low pain tolerance.

This is weird considering I have 20+ tattoos, some of which are in spots that no one should be tattooed because ouch (Here’s looking at you, knee). 

That, and I take shots like a pro. In fact, I have a weird thing where I love shots. Knowing I’ll be somewhat protected from bubonic plague, leprosy, the flu, and whatever else they protect me from makes me weirdly happy. So much so that when our doctor’s office announces that it’s flu-shot time, I will giddily wait in line to be poked and prodded. Color me excited.

But when it comes to everything else? I’m a mega-wimp.

So much so, that I complain about nearly every ailment that strikes me. Headache? Hurts so bad. Stubbed phalange? Wincing in pain. 

And yet, there are some things that truly hurt me mucho – like my debilitating sciatica. Dude – the worst. Or my IBS. Child, you best stay outta my way when my guts start swelling because I’ll roll all over the floor like an injured animal moaning in pain.

And then there was yesterday morning. I stood up from the computer to do a stretch – the one where you grab your hands behind your back and slowly raise them. I do this stretch multiple times a day without so much of a worry, and yesterday I felt the same until pop! Something happened and I literally collapsed to the floor and began writhing in pain.

My mom proceeds to step over me and was like “okay, gotta go, see ya!” while I’m struggling to breathe. My sister snaps, “stretch!!” but I’m rendered absolutely useless as I gasp for breath and twitch. Okay, maybe they were a little more sympathetic, I don’t know, as I was trying not to DIE.

And that’s precisely when I realized I couldn’t move my neck to one side. So I called my massage therapist and thankfully they had an open morning slot. Homegirl worked my neck, head and shoulders so good that when I stood up from my hour-long retreat into wonderland that I could actually move my head again. It was utter bliss. I’ll never take for granted full-head mobility again.

ANYWAY. Since I narrowly survived stretching, I decided to celebrate with some brownie bombs. These are Reese’s Egg Brownie Bombs which have those delectable, highly coveted Reese’s Peanut Butter Eggs inside of them. Everyone loves the eggs because they have a better filling ratio, and I couldn’t agree more.

But when they’re stuffed inside of a fudgy baked brownie? HONEY CHILD, you need them. They’re so supremely fudgy and soft with that irresistible peanut butter cup filling. Plus, how festive are they for Easter?!

Make them. Love them. And don’t stretch afterwards.

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!

5.0 from 1 reviews
Reese's Egg Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Total time: 
Serves: 12
 
These Reese's Peanut Butter Egg Brownie Bombs feature those delightful seasonal peanut butter cup eggs inside each fudgy baked brownie bomb! You'll love this festive twist!
Ingredients
  • 12 Reese's Eggs, unwrapped
  • 1 (13x9") pan fudge brownies, baked, cooled and cut into 12 equal pieces (edges trimmed off)
  • 1 pkg chocolate CandiQuik
  • 2 squares vanilla CandiQuik
  • 2 Tbsp creamy peanut butter
Instructions
  1. Line a baking sheet with foil. Set aside.
  2. Take a fudge brownie square and gently flatten it with the palm of your hand. Wrap the brownie (tacky side touching the peanut butter egg) around the peanut butter egg, pinching and rolling the brownie in your hand to completely enclose the egg inside. Form into an egg shape and place onto the foil-lined sheet. Repeat with remaining eggs.
  3. Freeze eggs for about 30 minutes or until solid. Once frozen, melt your chocolate CandiQuik according to package directions.
  4. Dip brownie bombs into chocolate with a fork, coating completely. Remove the brownie bombs from the chocolate, allowing excess to drip off. Return to the baking sheet and repeat with remaining eggs.
  5. Once chocolate has set, melt the vanilla CandiQuik until smooth. Stir in the peanut butter. Drizzle the peanut butter mixture over the eggs. Allow the peanut butter mixture to set, about 10 minutes, before serving.
  6. NOTE: for easy drizzling, pour the melted peanut butter mixture into a plastic sandwich bag, seal out the air, snip off a tip and drizzle.

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! So supremely rich and decadent, everyone will love these! And how fun would it be to wrap them up in cellophane and hide them on your Easter egg hunt?!

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! Have a delicious day!

xo, Hayley

 

Strawberry Dole Whips

These Strawberry Dole Whips taste like Disney's famed pineapple whips but with a delightfully sweet strawberry flavor! SO easy to make, comes together in minutes and only requires a blender! Well, I’m all finished with my cookbook.

*cue the violin music*

I’m kind of sad it’s over. For the past two months, I’ve worked day in and day out on it, putting my heart and soul into every word, every recipe, every photograph. I really hope when it’s all said & done that you guys love it!

And now that it’s over (and as I prepare for editing with my publishing team), I want to celebrate… by going to Disneyland.

I mean, hello? Happiest place on Earth? Celebrating finishing this labor of love with Mickey and Minnie? Total no brainer.

I wish I could take you all with me – but alas, I’m no Stephen King. So I promise right here, right now, that I will eat a churro for you guys. And by ‘you guys’, I mean each and every one of my readers. I know that’s a lot of churros, but one time I went to Disneyland and they were literally all I ate. The only thing non-churro item I ate on that trip was one of those abnormally large pickles. Churros and pickles – my diet is so sophisticated.

Anyway, one of my new favorite treats at Disneyland is the Dole Whip. I’ve made a Pineapple Dole Whip before, based after the original, but this is a Strawberry Dole Whip, aka, my new favorite kind. It still has pineapple for that tropical flavor, but I added strawberries to make it pink and festive. Plus, the strawberries add great berry flavor and sweetness and it’s such a fun twist on a classic treat!

My Dole Whip recipe doesn’t require an ice cream maker like most do. This means that while my Dole Whips are thick and creamy, they’re less “solid” like soft-serve and more like a really thick, icy smoothie or frosty.

I do recommend serving these between 1 and 3 hours after making and freezing them, which produces that thickness and icy texture reminiscent of a Dole Whip. If you leave them in the freezer longer than 3 hours, they will start to harden. Not a problem, just leave them at room temperature for an hour or two, or pop them in the fridge for several hours to take the hard chill off.

Whatever you do, let’s cheers to my book and make them!

These Strawberry Dole Whips taste like Disney's famed pineapple whips but with a delightfully sweet strawberry flavor! SO easy to make, comes together in minutes and only requires a blender! *adapted from my Dole Whips recipe

5.0 from 1 reviews
Strawberry Dole Whips
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 2-4
 
These Strawberry Dole Whips are a fun take on the classic Disney treat!
Ingredients
  • 2 (20 oz) cans crushed pineapple
  • 2 Tbsp sugar
  • 1 cup frozen strawberries
  • Juice of one lime
  • Juice of one lemon
  • 1 (8 oz) tub Cool Whip, frozen
Instructions
  1. In a large blender, combine the crushed pineapple and sugar. Blend on HIGH for about 1 minute or until smooth. Add in the remaining ingredients, breaking up the Cool Whip into pieces to make it easier to blend.
  2. Blend on HIGH for about 1 more minute or until smooth and creamy. Distribute among glasses and freeze between 1-3 hours, or until desired thickness has been achieved.
  3. NOTE: the Dole Whips will get quite frozen in the freezer if left in there longer than 3 hours. Bring them to room temperature for an hour or two, or keep them in the fridge for several hours before serving.

These Strawberry Dole Whips taste like Disney's famed pineapple whips but with a delightfully sweet strawberry flavor! SO easy to make, comes together in minutes and only requires a blender! Creamy, smooth, luscious and tropical, you’ll flip for these whips!

Be sure to pin this to your favorite board to save the recipe!

These Strawberry Dole Whips taste like Disney's famed pineapple whips but with a delightfully sweet strawberry flavor! SO easy to make, comes together in minutes and only requires a blender! Have a super sweet day!

xo, Hayley

Marshmallow Puff Cupcakes

These Marshmallow Puff Cupcakes are fudgy chocolate cupcakes topped with a sweet marshmallow buttercream and a Little Debbie Marshmallow Puff Cookie!I’m so happy to be bringing you these delicious Marshmallow Puff Cupcakes today on behalf of Little Debbie!

Little Debbie and I go waaaaay back. We’ve been friends since before I can remember! My childhood days consisted of Nutty Bars, Oatmeal Creme Pies and Cosmic Brownies. So when Little Debbie asked me to create some fun recipes with their seasonal product line, I was happy to agree!

These Marshmallow Puff Cupcakes are fudgy chocolate cupcakes topped with a sweet marshmallow buttercream and a Little Debbie Marshmallow Puff Cookie!And these Marshmallow Puffs? THE. BEST. Forreals. They are so gooey and fudgy and perfect, and I’m obsessed with the fun spring-time sprinkles on top. They truly are the inspiration for their namesake cupcake, which is a fudgy chocolate cupcake topped with a heavenly puff of marshmallow buttercream.

Tremendous. Marvelous. Indulgent. Incredible. I cannot stress this enough!

These Marshmallow Puff Cupcakes are fudgy chocolate cupcakes topped with a sweet marshmallow buttercream and a Little Debbie Marshmallow Puff Cookie!These would make for such a wonderful Easter dessert since they’re so easy – simply pop a Marshmallow Puff on top of each frosted cupcake for an adorable and delicious garnish. No one will be able to resist these pillowy cupcakes!

(And you don’t want to know who ate ALL of the remaining Marshmallow Puffs I got. Seriously dude, call Marshmallow Puffs Anonymous. I killllllled two boxes!)

Diet starts tomorrow. NOT.

These Marshmallow Puff Cupcakes are fudgy chocolate cupcakes topped with a sweet marshmallow buttercream and a Little Debbie Marshmallow Puff Cookie!

5.0 from 1 reviews
Marshmallow Puff Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These Marshmallow Puff Cupcakes are delightful chocolate cupcakes topped with a pillowy soft marshmallow buttercream and garnished with Little Debbie Marshmallow Puff Cookies for a fun and tasty springtime treat!
Ingredients
  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 small box chocolate instant pudding mix (just the dry mix)
  • 1 stick butter, softened
  • ½ cup marshmallow fluff
  • 1 tsp vanilla extract
  • About 3 cups powdered sugar
  • 2-3 Tbsp milk, if needed
  • Rainbow sprinkles
  • About 16 Little Debbie Marshmallow Puff Cookies
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 16 paper liners. Set aside. Meanwhile, in a large bowl, prepare the cake batter according to package directions. Stir the box of chocolate pudding mix into the batter.
  2. Portion the batter evenly among the cupcake tins, filling about ¾ full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool the cupcakes completely.
  3. In a large bowl, beat together the butter, marshmallow fluff and vanilla extract until creamy, about 2 minutes. Gradually add the powdered sugar, about one cup at a time, until light and fluffy. Add in the milk if frosting is too thick.
  4. Pipe frosting onto cooled cupcakes and dredge the sides of the frosted cupcakes in sprinkles. Top with a Marshmallow Puff Cookie. Serve immediately, or store leftovers airtight at room temperature.

These Marshmallow Puff Cupcakes are fudgy chocolate cupcakes topped with a sweet marshmallow buttercream and a Little Debbie Marshmallow Puff Cookie!So again – these cookies. They’re so impossibly fudgy and chocolaty and topped with the softest cloud of marshmallow. Then the whole thing is coated in white chocolate and sprinkles – talk about heaven on earth, people. These cupcakes are like a giant, cakey version of these cookies, and combined, it’s a force to be reckoned with.

Have a super sweet day, and stay tuned for more Little Debbie-inspired treats!

xo, Hayley

In the interest of full disclosure, I am working with Little Debbie to bring you fun, springtime recipes featuring their seasonal products. I was not compensated for this post except for product and all opinions, as always, are 100% my own. 

No-Bake Pink Lemonade Cheesecake Pie

This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.It’s obvious I love lemon. But I don’t really specify where I like that lemon.

Much like how people dislike fruits in their dessert, I dislike lemon in my dinner. I don’t do savory lemon. Savory lemon is dead to me.

Lemon has zero place near my chicken. It should not be near pepper. In my eyes, shrimp and lemon had a falling out forever ago and are no longer on speaking terms. Likewise, it shouldn’t be zested on green beans or mixed with rice. It should stay among its friends in the desserts world, like cakes and pies and tarts and cookies where it belongs. All you people with your lemon chicken and rice make me shudder.

Sweet lemon is where it’s at! You can’t turn down sweet lemon; it’s your BFF, your confidant, your — perhaps I spend too much time alone with food. But seriously, sweet lemon is awesome and I love it best when it’s mixed with butter, sugar, cream, or white chocolate… among anything else in which it’s transformed into a heavenly dessert.

Sweet lemon doesn’t betray my taste-buds like lemon pepper chicken does. Seriously? Lemon and pepper and garlic? Nooooooo. It hurts my heart. But lemon and butter and white chocolate? Doable. Totally doable.

This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.And this cheesecake pie? So insanely doable, it may as well make itself and just about does. It’s so simple, you guys. It’s a mere 5 ingredients – 6 if you count freshly grated lime – and it comes together in seconds, albeit needing time to chill. And chill we can — because I am obsessed with this luscious, lemony dessert and have been eating pretty much straight from the middle with a spoon after I took these pictures. You all should be so glad you don’t have behind-the-scenes footage of me after photo shoots. Dear lawwwwdddd help me and the food I shovel into my pie-hole so I don’t have to put it away.

(And is it just me, or is putting things away always THE WORST? Putting away your clean laundry, putting away the clean dishes, putting away the groceries, unpacking your suitcase… it is TERRIBLE. I would rather sacrifice my growing thighs than throw some pie back in the freezer. True story).

This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.Anywhooooo, this pie is fab and you should make it. It’d make a great Easter dessert! So dooooo it. Be Team Lemon with me!

This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.

No-Bake Pink Lemonade Cheesecake Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This sweet and easy Pink Lemonade Cheesecake Pie comes together in just a few simple steps and tastes fabulous! Sweet, creamy, tart and light, it's the perfect refreshing dessert for any occasion.
Ingredients
  • 1 pkg (8 oz) cream cheese, at room temperature
  • 1 (14 oz) can sweetened condensed milk
  • 6 oz (half of can) pink lemonade concentrate, thawed
  • 1 (8 oz) tub Cool Whip, thawed
  • Zest of one lime
  • 1 prepared or homemade graham cracker pie shell
Instructions
  1. In a large bowl, cream together the cream cheese, condensed milk, and pink lemonade concentrate with a handheld electric mixer on low speed for about 30 seconds. Turn up the speed to medium and cream for about 1-2 minutes or until combined and smooth.
  2. Add in the Cool Whip and lime zest and continue beating the mixture until it's completely smooth, light and fluffy, or about 2-3 minutes. The mixture will thicken up as it mixes.
  3. Pour the mixture into the prepared crust and place in the freezer to set, about 3 hours or overnight. Remove from the freezer and cut into slices just before serving; store leftovers in the freezer. Pies taste perfect after about 5 minutes at room temperature.

This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.This pie is everything. Sweet, tart, light and luscious, it has everything you could want in a creamy, refreshing dessert: ease of preparation, fantastic flavor, no-bake(!!) and it looks pretty. What more do you want?

*Tip: You could easily make this pie lower-calorie, lower-sugar, and/or lower-fat by using Cool Whip Free or Cool Whip Sugar Free, Fat-Free Sweetened Condensed Milk, Fat-Free Cream Cheese, and Low-Sugar Pink Lemonade Concentrate. 
This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.

Have a super sweet day!!

xo, Hayley

 

 

Cadbury Creme Egg Brownie Bites

Thick and chewy brownie bites filled with Cadbury Creme Eggs and topped with a luscious, sweet & fluffy vanilla buttercream. The perfect sweet treat for Easter!I’m not sure how I feel about the kids of today.

The kids of today have the moms of my generation, and the moms of my generation are whack as hell. Let me explain.

There’s so much emphasis on pleasing your kid these days and making sure that every little crumb in their life is perfectly placed. Nothing’s out of sort, nothing’s out of place. Everyone’s a winner. And the holidays? Chiiiiilllld, it’s out of control.

Parents nowadays come up with such elaborate schemes for those creepy-ass elves around Christmastime, making purposeful messes(!!) and going through all sorts of lengths for a stuffed elf. Why did I not think of a stuffed elf? I could be a millionaire now.

And St. Patrick’s Day? I cannot tell you how many leprechaun traps I spotted on Instagram. Some moms lamented the fact that they’re “bad moms” because they didn’t create a freakin’ obstacle course for an invisible, nonexistent creature. And to that I say, eff. that. crap.

We need to stop forking over $20 bills for lost teeth. We need to stop constantly comparing ourselves to our kid’s friend’s mom who makes fun-shaped sandwiches every day, shuttles the kid to every practice on time, manages to look like she walked from an Anthropologie catalog and always looks fresh-faced with a green juice in hand and a ton of Pinterest-worthy schemes for the Elf at the ready. Because honestly? That mom doesn’t sleep, is frazzled, just put the milk in the cupboard and the cereal in the fridge, and is probably thinking crack doesn’t sound half bad. Or, if you live near I do, she has a nanny who does all the dirty work. And we need to stop perusing Pinterest and thinking we’re lame or stupid or incompetent or lacking if we don’t automatically see a green beach pail and think it’d be a great bird feeder or whatever.

It’s totally cool to make holidays fun for kids, though we did… none of this stuff growing up. We didn’t have an elf. We didn’t have a leprechaun trap. And we certainly didn’t get $20 for a tooth – that was grocery money, y’all. We got a couple quarters if we were lucky, and that was damn lucky. But we did set cookies out for Santa, we did help decorate the house, decorate cookies or make crafts to hang. We did have imaginations and we did fun, creative things with our parents and grandparents. And it was good. I didn’t feel slighted when my parents handed me less than a Jackson for a chore. And I guarantee you my mom didn’t feel like an incompetent oaf when she didn’t coat the house in glitter in the name of a mythical elf.

I’m toooootally not saying you shouldn’t throw confetti everywhere and claim that a leprechaun did it and evaded your elaborate obstacle course. You should – if you want to. But if you don’t feel like paying $40 at Party City for plastic whistles and stale candy all for this creature, you certainly shouldn’t. There’s another mom out there who is doing it, and there’s a very good — not certain, but very good — chance she’s doing it to compensate for something else. Maybe for spending more money shopping at Anthropologie than actually talking to her kids, or maybe because she is insecure about being compared to other moms.

But I guarantee you ladies that your 8-year olds aren’t going to school and saying, “God, why is my mom such a freakin’ ne’er-do-well? I asked for coarse glitter at the store and she gets fine glitter. And last night, she forced me to bathe. I hate her!’ More like, they aren’t even talking about you, or they are probably defending you. ‘Oh yeah? Well my mom makes better spaghetti. Yes huh!!” Kids don’t do much with putting down their parents, unless you’re a total loser, then I can’t help you and you should probably stop being an a-hole to your kid.

So this Easter, when your kid’s friend’s pretentious mom with the $500 highlights claims over green juice at Whole Foods that she’s going to fill organic plastic Easter eggs with $50 bills for her kids Tippy and Chip, you can just roll your eyes and say you’ll be giving your kiddos dollar-store jelly beans and actually spending time with them, which is really all they could ever want. And then make your friend pay for your green juice, because juices at Whole Foods are pricey as hell and she definitely has money to waste.

ANYWAY. Enough ranting, right? I’m not even a mother. Talk about highly unqualified.

So these brownie bites — Cadbury Creme Egg Brownie Bites, to be precise. And they’re a doozy. Full of Cadbury Creme Egg goodness in every bite, thanks to the sweet stuff nestled deep in the middle of the chewy, fudgy brownie. The frosting is a thick, sky-high bite of vanilla buttercream — sweet, easy, and delicious, and swirled with white and yellow goodness to mimic the interior of that famed Easter candy.

Thick and chewy brownie bites filled with Cadbury Creme Eggs and topped with a luscious, sweet & fluffy vanilla buttercream. The perfect sweet treat for Easter!These brownie bites are the bomb, and I guarantee your cutie kiddo will agree! You won’t even need to slip ’em a fiddy to agree.

Thick and chewy brownie bites filled with Cadbury Creme Eggs and topped with a luscious, sweet & fluffy vanilla buttercream. The perfect sweet treat for Easter!*inspired by Jenn’s recipe at Deliciously Sprinkled

5.0 from 4 reviews
Cadbury Creme Egg Brownie Bites
Author: 
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These adorable brownie bites are filled with luscious Cadbury Creme Eggs and topped with a thick, sky-high vanilla buttercream for a wonderfully sweet Easter treat!
Ingredients
  • 1 box chocolate cake mix
  • 1 egg
  • ½ cup oil
  • 24 Cadbury Creme Mini Eggs, unwrapped
  • ¾ cup butter, softened to room temperature
  • 1 Tbsp vanilla extract
  • About ¼ cup milk or heavy cream
  • 2-3 cups powdered sugar
  • Yellow food coloring
  • Easter-themed sprinkles, optional but recommended
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray and set aside. In a large bowl, combine the cake mix, egg and oil until a soft dough has formed.
  2. Spoon rounded Tablespoonfuls of dough into each greased muffin cup; gently press down with your fingers. Bake for approx. 10-14 minutes or until the tops appear set and the edges are light golden brown. Allow the cups to cool in the pan for about 5 minutes. Then using the handle of a wooden spoon, make an indentation in the center of the brownie cup. Place a Cadbury Creme Mini Egg inside. Allow the brownie cups to cool before gently popping them out of the muffin cups. If needed, run the tip of a butter knife around the edges to help ease them out.
  3. Once brownie cups have cooled, make your frosting. In the bowl of a stand mixer, cream together the butter and vanilla on medium speed for about 2 minutes, or until light and fluffy. Add in the powdered sugar, about a cup at a time, until frosting is light and fluffy. If needed, add in the cream/milk to help thin it out if it's too thick. Spoon about half of the mixture into a separate bowl and add the yellow food coloring, tinting to your desired shade.
  4. Spoon the yellow frosting on one side and the white on the opposite side of a large, disposable piping bag attached with a large, open-star tip. Pipe high onto cooled brownie bites. Garnish with sprinkles. Serve immediately, or store leftovers airtight at room temperature for a couple days.

Thick and chewy brownie bites filled with Cadbury Creme Eggs and topped with a luscious, sweet & fluffy vanilla buttercream. The perfect sweet treat for Easter!These are way sweet, but totally awesome. If you don’t like Cadbury Creme Eggs, feel free to substitute with Cadbury Caramel Eggs or Cadbury Chocolate Eggs for a different flavor! 🙂

Thick and chewy brownie bites filled with Cadbury Creme Eggs and topped with a luscious, sweet & fluffy vanilla buttercream. The perfect sweet treat for Easter!Have a sweet day!!

xo, Hayley

 

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