No Bake Copycat Cosmic Brownies

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! So Sacramento has been having some wacky weather.

Good wacky, like when you see an elderly woman with lavender hair. Not bad wacky, like your uncle who may or may not be on some kind of stimulant.

Last week, it was SO nice: 60s-70s with a gorgeous breeze, a slight chill in the air and a smidgen overcast but just the right peekaboo amount of sun. I was wearing a long-sleeved shirt and leggings on one day and I felt like I should break out the pumpkin spice lattes and Halloween decor. But I didn’t, much to the happiness of my family who is averse to decorating too early because they have reputations to uphold or whatever.

But this week it’s set to be in the 100s which is a cruel joke if I’ve ever heard one. How can you toy with my emotions, Mother Nature? How can you make me giddy in leggings one day and sweating profusely while sticking to every surface I sit on the next? I’m convinced that wherever Mother Nature lived, she never had to try to peel her denim shorts off of her butt while trying not to pee her pants. That may or may not have happened to me. Multiple times. (Okay fine, like every day of my life in the summer).

So with this hellish weather appearing suddenly (and unwelcome), it’s high time we started thinking of easy, no-bake treats to curb our sugar cravings in the summertime. And if you’re like me, you’re always craving something that’s baked when it’s like, 110 degrees outside. But since I’d rather not burn from the inside out by preheating my oven, I’ll stick to these EASY No Bake Copycat Cosmic Brownies. 

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! These brownies are INSANITY, people! They are so unapologetically FUDGY that they almost taste just like a piece of fudge. They have this creamy, light chocolate frosting on top that’s just amazing, and they’re topped with the Cosmic Brownie sprinkles – those little candy-coated chocolate doo-dads. (I found mine at Michael’s, but you can try your local grocery store, Target, Walmart, or your hobby store. Or use sprinkles or miniature M&M’s).

So if you’re looking for something that’s in-your-face-fudgy, packed with gooey chocolaty flavor and super easy, this is your dessert!

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! *adapted from my No Bake Peppermint Mocha Brownies recipe

5.0 from 2 reviews
No Bake Copycat Cosmic Brownies
Recipe type: Bars
Prep time: 
Total time: 
Serves: 9-16
These No Bake Copycat Cosmic Brownies are AMAZING! Super fudgy and rich - almost like eating a piece of fudge! - with a smooth & creamy chocolate frosting and crunchy candy pieces. A great way to satisfy your chocolate craving without turning on the oven!
  • ½ cup evaporated milk
  • 1 tsp instant espresso powder
  • 1 cup semi-sweet chocolate chips
  • 1 (7 oz) jar marshmallow creme/fluff
  • 1 (15 oz) pkg Oreo cookies, finely ground (filling and all)
  • 1 cup powdered sugar
  • 2 Tbsp butter, softened
  • 2 Tbsp cocoa powder
  • 1 tsp vanilla extract
  • ¼ cup heavy cream or milk
  • 1 & ½ cups powdered sugar
  • 1 cup candy-coated chocolate sprinkles, miniature M&M's, or sprinkles
  1. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil generously with baking spray; set aside.
  2. In a medium saucepan, whisk together the evaporated milk and espresso until dissolved over medium heat. Add in the chocolate chips and marshmallow fluff, stirring until chocolate and fluff are melted and the mixture is smooth. Meanwhile, while this mixture melts together, pour the Oreo cookie crumbs and powdered sugar into a large bowl.
  3. Pour the chocolate marshmallow mixture into the bowl with the cookie crumbs and powdered sugar; toss until combined. Mixture will be thick and sticky.
  4. Press the mixture into the prepared pan, spreading it into an even layer. I like using an off-set spatula for this! Refrigerate for 1 hour.
  5. To make the frosting: In the bowl of a stand mixer, cream together the butter, cocoa powder and vanilla until smooth. Add in the powdered sugar and beat well, pouring in the heavy cream until frosting is light, fluffy and smooth.
  6. Spread the frosting evenly over the brownies and top immediately with the candy sprinkles. Refrigerate for at least 2 hours or until set. Store leftovers in the fridge.

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! Fudgy, rich, sinful and chocolaty, these taste just like brownies but are NO-BAKE!

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! Have a wonderful day!

xo, Hayley


Double Chocolate Ganache Pie

This Double Chocolate Ganache Pie is simply stunning and SO EASY to whip together! Rich, decadent, smooth and creamy chocolate sits atop a chocolate cookie crust. It's a must make for any occasion! This post is dedicated to my sweet friend, Joan Hayes, who passed away suddenly and unexpectedly last week from a heart attack.

Joan ran the blog Chocolate, Chocolate & More and she was great at what she did. Her blog is filled to the brim with delectable desserts – most of which feature chocolate – and she was so proud of that blog!

I first met Joan years ago at an online blogging conference. She ran the Facebook page for the conference and I would talk to her all day long. We became fast friends, and in those early days I was so excited to know her. She was rich with knowledge about blogging and Facebook in particular, and she was always willing to dole out sage advice whenever someone needed it.

Luckily, I had the opportunity to meet Joan earlier this January at the Click Retreat cruise to the Caribbean. Joan and I instantly became attached at the hip, drinking pina coladas on the boat while we sailed and sticking together during excursions. (And sneaking in way too many Coconut Ranger Cookies from the cafeteria).

Spending a week nonstop with someone allows such wonderful opportunities to really get to know them on an intimate level. Joan and I talked about our families, our dreams, our goals and our careers with brutal honesty and advice to lend one another. Joan and I had similar goals in mind, both of us wanting a cookbook that we could proudly show the world was ours. Joan also wanted hers for bragging rights to her small town in Georgia 🙂

I remember touring St. Thomas with Joan and going into a small Belgian chocolate shop, picking out all the different types of chocolates to try. She bought a big ol’ package that day to share with her family back home. The woman loved her chocolate!

I would later hang out with Joan at a retreat in Santa Barbara where she crashed my site by sharing one of my recipes on her 2.5 million-fan Facebook page (and for that, I was eternally grateful!). We had a fabulous time drinking wine and Kahlua & creams (her favorite!) and chatting the days away.

And lastly, I saw her most recently in Seattle for IFBC. Joan, myself, and a couple of our blogging friends went on a chocolate tasting tour around the city. It seems like just yesterday we were sampling some of Seattle’s best chocolate together, laughing and hanging out in the rainy afternoon. And now she’s gone. The feeling has left a void inside that I’m not sure will ever heal properly. Losing a friend is something people don’t prepare you for, especially at such a young age (she was only 49). And I’m most definitely not prepared to say goodbye.

If I’d known the last time I’d see her would be in Seattle, I would have hugged her a lot longer and refused to let go. I would have told her what a huge inspiration she was to me, and what a ginormous pillar she is in our wonderful, wacky community of bloggers. I would have asked her if we could grab another Kahlua & cream one last time as a toast to her awesomeness. Aaaaand here come the tears…

The moral of the story? Hug your loved ones a little tighter tonight, because you never really know what tomorrow will bring. Or even tonight, for that matter. Joan leaves behind three children whom she loved fiercely, and her legacy will live on through her blog and Facebook page.

A bunch of bloggers and I have teamed together with the hashtag #chocolateforjoan to celebrate Joan’s life and legacy as we are trying to keep her blog alive as a source of income to her family back in Byron, Georgia. If you don’t mind, would you pay her site a visit? I know she’d love if you stopped by with a big cup of coffee and stayed awhile… she has some amazing recipes on there!

In the meantime, as a tribute to my dear friend, I made you this Double Chocolate Ganache Pie. It’s absolutely incredible – smooooooth and creamy as butter, rich and sweet and packed to the brim with chocolate. Joan would have adored this, and I know you will, too!

Miss you, friend.

This Double Chocolate Ganache Pie is simply stunning and SO EASY to whip together! Rich, decadent, smooth and creamy chocolate sits atop a chocolate cookie crust. It's a must make for any occasion!

Double Chocolate Ganache Pie
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
This Chocolate Ganache Pie is incredible. Smooth, creamy, and bursting with chocolate flavor, you don't want to miss this easy, show-stopping treat.
  • 1 pkg. Oreo cookies, finely crushed
  • 6 Tbsp butter, melted
  • FOR PIE:
  • 12 oz semi-sweet chocolate, chopped (I used 3 boxes of Baker's Semi-Sweet Chocolate)
  • 4 Tbsp butter, cubed
  • 1 cup heavy whipping cream
  • 3 Tbsp sugar
  • 1 tsp vanilla
  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 Oreo 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. Refrigerate for approx. 2-3 hours or until set before cutting into slices. I served mine on a bed of chocolate and caramel sauce, but this would be great with whipped cream, raspberries, and/or ice cream, too!

This Double Chocolate Ganache Pie is simply stunning and SO EASY to whip together! Rich, decadent, smooth and creamy chocolate sits atop a chocolate cookie crust. It's a must make for any occasion! Rich, decadent, creamy and smooth, this chocolate ganache pie is one for the books! It’s perfect for any chocolate lover… make it today and remember my sweet friend, Joan.

Have a sweet day!

xo, Hayley

Fudgy Frosted Brownies

These Fudgy Frosted Brownies are the BEST, easiest, fudgiest brownies you'll ever have! Rich and chocolaty, they're like fudge with chocolate frosting on top!A couple days ago, my family and I were all sitting in the living room watching TV when we heard this really loud music creeping closer and closer to the house. We paused our TV show and looked around at each other confusedly, only to see a random man on a motorcycle pull into my neighbor’s driveway blasting Beach Boys.

Seriously. Riding a freakin’ Harley and blasting – and I mean blasting – the Beach Boys. What kind of sick joke was this?

Like you can’t even blast AC/DC or Metallica? Something a little more blast-worthy? Beach Boys are more like distorted music that plays on a beach pier or as background music at a Hawaiian-themed restaurant. They’re hardly Harley Davidson-worthy music. But I digress.

It instantly reminded me of back when we lived at our old house in another neighborhood, we had this neighbor who, without fail, would blast ‘Baby Love’ by The Supremes every single time he arrived home. No joke. He was easily in his mid-fifties and was super macho – dude would bench press a ton in his garage regularly – but we’d be minding our own business when our ears would fill with Diana Ross and we’d instantly know our neighbor was home the second we heard her crooning ‘Baby Love.’

I wondered, did he only have one CD in his Jeep which only contained the song ‘Baby Love’? How come we never heard any other Supremes songs? Perhaps ‘Baby Love’ was his ultimate favorite, or maybe the CD skipped every other track except Baby Love. Maybe his CD player got the Supremes CD stuck inside of it and would only play Baby Love. The world may never know, but now when I hear that sweet song, I instantly think of my wrinkly, yolked-up neighbor.

It’s awesome.

These Fudgy Frosted Brownies are the BEST, easiest, fudgiest brownies you'll ever have! Rich and chocolaty, they're like fudge with chocolate frosting on top!Anywho. This has nothing to do with these Fudgy Frosted Brownies but I’ll pretend like it does. Maybe these macho men who have a strange, feminine preference in music like fudgy frosted brownies? God only knows. But there’s nothing wrong with liking these brownies – they’re absolutely incredible, SO FUDGY, and totally rich. It’s like eating a piece of sugary fudge with frosting on top.

And that’s seriously awesome.

These Fudgy Frosted Brownies are the BEST, easiest, fudgiest brownies you'll ever have! Rich and chocolaty, they're like fudge with chocolate frosting on top!*adapted from my Best Ever Fudge Brownies recipe

5.0 from 1 reviews
Fudgy Frosted Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 1 & ¼ cups unsalted butter
  • 3 cups white sugar
  • 1 Tbsp vanilla extract (I recommend a high-quality vanilla like a Madagascar Bourbon)
  • 5 eggs
  • 1 tsp salt
  • 2 & ¼th cups all-purpose flour
  • ½ tsp - 1 tsp instant espresso powder (optional but recommended for a flavor boost; start with ½ tsp for a deeper flavor and use 1 tsp if you want something stronger)
  • 12 oz semi-sweet chocolate chips or baking bar
  • 4 oz unsweetened chocolate chips or baking bar
  • ¼ cup butter, softened
  • ¼ cup cocoa powder
  • 1 tsp vanilla extract
  • 2-4 Tbsp heavy cream, if needed
  • About 2-3 cups powdered sugar
  • Chocolate candy pieces or rainbow sprinkles
  1. First, make your brownies. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside. In a large bowl, melt the butter and chocolate together. You can either do this in a microwave-save bowl in the microwave, heating at 45-second increments, stirring after each round until smooth, or you can do it in a glass bowl over a pot of simmering water, like a double-boiler method (just make sure the water is not touching the bottom of the bowl). I did the microwave method and it worked just fine.
  2. NOTE: if you are using baking bars (such as Baker's), break them up into individual, segmented pieces before melting. This helps expedite the melting process and make for a smooth batter.
  3. In the bowl of a stand mixer, beat together the sugar, eggs and vanilla with the paddle attachment until creamy, about 2 minutes. Add in the chocolate butter mixture until smooth. Then, add in the flour, espresso powder (if using) and salt until a soft yet thick batter has formed.
  4. Spread the batter evenly into the prepared pan. Bake for approximately 40-45 minutes or until a toothpick inserted near the center comes out with moist crumbs (not super wet). Brownies will be very fudgy. Do not overbake, as brownies WILL continue to cook and set up once they cool. Allow to cool completely.
  5. Once cooled, make your frosting: In a large bowl, combine the butter, cocoa, and vanilla. Stir until smooth. Gradually add powdered sugar, about a cup at a time, stirring well after each addition. Add heavy cream only if necessary to thin out frosting. Frosting is done when it is thick yet spreadable.
  6. Spread evenly over cooled brownies and garnish with rainbow sprinkles or candy pieces. Allow to set for about 40 minutes before cutting into squares to serve.

These Fudgy Frosted Brownies are the BEST, easiest, fudgiest brownies you'll ever have! Rich and chocolaty, they're like fudge with chocolate frosting on top!These brownies are so impossibly fudgy! I know you and your family will adore them!!

These Fudgy Frosted Brownies are the BEST, fudgiest brownies you'll ever have! Rich and chocolaty, they're like fudge with chocolate frosting on top!Have a super sweet day!

xo, Hayley

Reese’s Peanut Butter Cup Fudge

reesescupfudgeWith Halloween season approaching, there is soon to be an influx of candy in your home.

And if I know the majority of the population (which I do, obviously) I know that you probably won’t have a huge stash of Reese’s Peanut Butter Cups lying around unwanted and cold and lonely.

Because let’s face it, everyone likes Reese’s Peanut Butter Cups.  Even I, girl-who-dislikes-most-chocolate, likes Reese’s Cups in moderation. They’re like the Jennifer Lawrence of candy: totally likable by everyone and can do no wrong.

But on the off-chance that you have, say, 24 or so Reese’s Peanut Butter Cups lying around, you could always make this Reese’s Peanut Butter Cup Fudge.  Because it’s creamy, soft hunks of fudge that tastes like colossal bricks of Reese’s cups. And in my opinion, you can really do no wrong eating colossal peanut butter cup fudge, am I right?!  And they’re naturally gluten-free!

This fudge recipe is adapted from my dear friend Dorothy who knows her fudge!  She’s notorious for making fudge with a crust, and I loved that this sweet and salty candy fudge had its own peanut butter cup crust lining each and every bite.

So even if Reese’s Peanut Butter Cup stashes make you laugh (because who really has a bunch of uneaten cups lying around?) at least make the attempt to make this fudge.  Unlike gambling, you can actually gamble your stash and DOUBLE your peanut butter cuppiness — I promise it’s worth your wrappers 🙂

DSC_0280A*adapted from Dorothy’s recipe

5.0 from 1 reviews
Reese's Peanut Butter Cup Fudge
Recipe type: Fudge, Candy
Prep time: 
Cook time: 
Total time: 
Serves: 24
This thick and creamy fudge tastes like a gigantic homemade Reese's Peanut Butter Cup and only has 4 simple ingredients. I promise it's worth your while to save a couple Reese's cups to make this unforgettable fudge!
  • 2 cups peanut butter chips
  • 1 cup milk chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 24 Reese's Peanut Butter Cups (the normal sized ones), unwrapped and divided
  1. Line an 8x8" pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
  2. Line the pan with 4 rows of 4 peanut butter cups (for a total of 16 peanut butter cups lining the bottom of the pan). Roughly chop the remaining peanut butter cups and set them aside.
  3. In a medium saucepan, combine the peanut butter and milk chocolate chips with the sweetened condensed milk over medium-low heat, stirring gently until melted and just about smooth. You don't want to overcook your chocolate or it can seize!
  4. Pour the melted fudge mixture on top of the peanut butter cups in the prepared pan, gently smoothing out the top into an even, flat layer. Immediately top with the remaining chopped peanut butter cups, pressing so gently onto the top of the fudge to allow them to adhere.
  5. Allow the fudge to sit at room temperature for about 30 minutes to cool, then place in the fridge to set for another hour or two. Allow the fudge to come almost to room temperature before cutting into squares.

DSC_0284APure, unadulterated Reese’s Peanut Butter Cup goodliness. Y’all NEED to stuff your mouthholes with this badass fudge! It’s most definitely not for the peanut butter cup faint of heart 🙂

Love Chocolate & Peanut Butter? Check out these other Dynamic Duo Treats! 

skinnychocpbmuffinSkinny Chocolate PB Muffins

oreopbpieOreo Peanut Butter Pies 

fudgybrookiesFudgy Peanut Butter Cookie Brookies 

Have a delicious day!!

xo, Hayley

Divinity Fudge

divinityHey friends!

I’m gonna get right to the point with this one today: Divinity Fudge. You know you need it in your life, so don’t bother ignoring the inevitable.

Divinity is such a popular holiday confection and I had never had it until last year.  It’s so light & sweet and goes perfect with those salty crunchy pecans nestled inside.  I knew I wanted to recreate something similar to divinity but without all the egg-whites-a-whipping.

Little known fact: I loathe whipping egg whites.  Like wearing flip flops or getting papercuts, it’s just something I tend to avoid like the plague.

So because of my egg-white aversion, I made this divinity fudge nice & simple, straight & easy.  It’s a white chocolate fudge base studded with pecans and swirled with actual pieces of divinity inside.

DSC_0826AEasy peasy, no egg-white squeezy.  You can’t ask for an easier holiday confection, people!!

So ditch the flip flops and let’s get baking, shall we?!


5.0 from 2 reviews
Divinity Fudge
Recipe type: Fudge
Prep time: 
Cook time: 
Total time: 
Serves: 16
Love the flavor of divinity but hate all the hard work that goes into making this tricky confection? Make this Divinity Fudge instead! It has the same delicious, light flavor of divinity without all the hard work -- and is no bake in a convenient white chocolate fudge form!
  • 3 cups white chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • About ½ cup chopped pecans (more or less to suit your taste)
  • About 6-8 pieces Divinity, roughly chopped
  1. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil with cooking spray and set aside.
  2. In a medium saucepan, heat together the white chocolate chips and the sweetened condensed milk over medium-low heat, stirring occasionally as not to scorch the chocolate. The mixture will melt down and become smooth but VERY thick; that's okay. Once the mixture is melted & smooth, gently stir in the chopped pecans & chopped Divinity candy.
  3. Immediately spread the fudge mixture into the prepared pan in an even layer. Allow the fudge to set at room temperature for about an hour, or refrigerate to set for about 30 minutes. Once set, cut into small squares.

DSC_0830AThe best part of this fudge?  It’s so easy to make & eat!!  It has similar flavors to Divinity candy but is made so simply by transforming this holiday treat into fudge.  The chopped pieces of actual Divinity candy add to that delicate, sweet flavor and make this fudge truly unique!  Any and all Divinity lovers will flip for this fudge!!

Have a fantastical day!!

xo, Hayley

Oh Henry! Fudge {Candy Bar Week!!}



ohhenryIt’s Candy Bar Week here on The Domestic Rebel!

With Halloween spooking just around the corner (can you BELIEVE it’s less than a week away?!), I can guarantee you that no matter how hard you munch on miniature packages of candy, you’ll inevitably be left with some stragglers hiding out in the pantry.  Or maybe you have something I do not, aka willpower, and won’t inhale every wrapped good in sight but would rather make something fun with it.  If that’s the case, I admire you.  And also, I’ve got you covered!

Since the foreseeable future is filled with lots and lots of candy, I figured I’d make this week all about the sweet stuff.  Whether you’re using up leftover candy, or making something from scratch that tastes just like one of your favorites, after this week you’ll probably want to visit with your dentist.  Just a friendly suggestion.

To kick off this week, I made you something extra special and ultra scrumptious.

DSC_0417AIt ooooooozes buttery caramel.

It’s supported by luscious, creamy chocolate.

It’s topped with chopped salty peanuts.

And hidden inside all of the above are little nuggets of Oh, Henry! candy bars.

Have you ever had an Oh, Henry! bar before?  They’re harder to find nowadays, but I happened across a snack size bag in the Halloween candy section at Target and couldn’t pass them up.  It consists of peanuts, caramel and fudge all topped in chocolate, and it’s utter perfection.

But sometimes, perfection can be improved upon.  Nothing can be too perfect, right?  So that’s where taking those glorious candy bars and transforming them into irresistible fudge comes in…

DSC_0416AI meaaaan… Dying.

So can we all get a unanimous “Ohhhhh Henryyyyyyyy”?


5.0 from 3 reviews
Oh Henry! Fudge {Candy Bar Week!!}
Recipe type: Fudge
Prep time: 
Cook time: 
Total time: 
Serves: 18
Soft and chewy chocolate fudge topped with buttery caramel, salty peanuts and chunks of Oh, Henry candy bars... this fudge will have you swooning!
  • 1 pkg semi-sweet chocolate chips
  • 1 cup milk chocolate candy melts (like by Wilton)
  • 1 (14 oz) can sweetened condensed milk
  • 1 pkg Kraft caramel bits
  • 2 Tbsp milk or heavy cream
  • ¼ cup chopped sundae peanuts
  • About 5-6 miniature Oh Henry candy bars, roughly chopped into bite-sized pieces
  1. Line an 8x8" pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil with cooking spray and set aside.
  2. In a medium saucepan over low heat, melt the chocolate chips, chocolate candy melts and the sweetened condensed milk, stirring occasionally to prevent burning. The mixture will eventually melt down but still remain VERY thick; this is normal. Remove the melted mixture off the burner and stir in the chopped Oh Henry candy bars. Let sit.
  3. Meanwhile, in a medium microwaveable bowl, melt the caramel according to package directions. Stir in the milk or heavy cream and continue microwaving in small increments until completely melted and smooth.
  4. Spoon the chocolate fudge into the bottom of the prepared dish, smoothing into an even layer. (If it gets super stiff from sitting, gently turn up the heat for a sec to warm it back up). Top with the caramel, smoothing evenly. Lastly, sprinkle with the chopped sundae peanuts.
  5. Allow the fudge to sit at room temperature for about 3-4 hours or until firm. You can also expedite this process by placing the fudge in the fridge for about an hour or two before cutting into squares. Keep refrigerated to hold its shape.

DSC_0419ADaaaaayyyyyyyyyuuummm.  Hey there, sexy!  Come to mama.

I hope you enjoy this awesome fudge as much as I did!  It’s truly wonderful and a great way to use up a fun, oldie-but-goodie candy bar fave!

Have a fantastical day!!

xo, Hayley


Buttercream Fudge


I’ve always had a love/hate relationship with it. Similar to how I felt about MTV as a teenager, or how I feel about driving a swanky new car now. I want to love it; really, I do. But I just can’t get behind the .. abundance of it. Just like I couldn’t get behind the abundance of stupidity on MTV as a teen (Super Sweet 16, GAG) or my abundance of never-ending car payments (I mean, I’m cool with being responsible and paying for my new car, but do I really have to make car payments for 67 more months? Uuuuughhh).

I feel like if life could somehow shave off a good half of the junk I don’t like, I’d be happy. Half of a car payment: aces. Half of the crap TV shows on air: swell. Half of the frosting on a cake: perfection.

Okay, so I knoooow I’m totally alone on this frosting-hating island. I know I may be swiftly making mortal enemies who are presently burning virtual holes through their computer in hopes they’re judgment will sear my soul with shame. I knooooow! And ouch, can you like, stop searing for a sec? I made you fudge, sheesh.

But even with our dear friendship on the line, I just can’t outright lie to you and say I like frosting. I can’t. It’d be wrong, and I don’t play dirty like that. It’s just that sometimes, I find a very little frosting goes a loooong way. And yes, if you’re looking for more reason to hate me, I am that brat at the party who takes her napkin, gingerly wipes a clod of sugary buttercream into her palm and tosses the soiled sugar-lump into the garbage, only picking at the parts of the spongy cake untouched by that vile film of frosting.


But again, as I mentioned before, I know I’m alone on this island. Vastly, supremely ostracized in a world full of buttercream lovahs. And while I tried and failed at convincing Honda to like, maybe let me bake cookies instead of payments?, or watched an episode of Teen Mom in hopes of bonding with my fellow peers but failed because having strep throat was more interesting than that garbage, I know I can succeed at winning back your hearts today…

..because I made you Buttercream Fudge. And really, how can you turn your back on me now? No one puts buttercream fudge in the corner.

And even I, a self-proclaimed buttercream h8r, had myself a piece of this here fudge and found it to be scrumptious. Overtly sweet, it is extremely reminiscent of buttercream frosting but more solidified in the form of a melt-in-your-mouth fudge.

Promise you won’t hate me too bad? And will you quit with the soul-searing already? Duuuuuude.

Buttercream Fudge
Recipe type: Fudge, Candy
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
For all you frosting fans, this fudge is for you! It tastes JUST like biting into a rich piece of frosting-laden awesomeness.
  • 1 pkg white chocolate chips
  • 1 can buttercream frosting
  • 1 tsp vanilla extract
  • ½ -- ¾ cup vanilla sugar*
  1. Line an 8x8" baking pan with foil, extending the sides of the foil over the edge of the pan. Mist very lightly with cooking spray and set aside.
  2. In a large, microwaveable bowl, melt the white chocolate chips for one minute. Add a Tablespoon or so of oil and stir, then reheat for an additional 30 seconds or until smooth and melted.
  3. Stir the can of frosting + the vanilla extract into the melted chocolate chips and fold the ingredients together to combine. Once fudge has come together, gently press the fudge into the prepared pan in an even layer. Sprinkle liberally with the vanilla sugar.
  4. Allow the fudge to set at room temperature for about an hour or two, or chill in the fridge for about an hour before cutting into bars. The fudge can be kept airtight, at room temperature or refrigerated, up to several days (almost up to a week in the fridge).
  5. **Note: I love using vanilla sugar whenever I can because of the beautiful sparkle, but also because of the wonderful taste. You can find vanilla sugar at specialty cooking stores like Sur La Table, or I prefer the Duff Goldman brand at Michael's craft stores for under $5. It looks like white sanding sugar but has a sweet, aromatic vanilla flavor to it. And it's pretty!**


If you’ve ever snuck one too many finger-licks of buttercream, scooped five too many spoonfuls of frosting from the can, or have been guilty of sacrificing a perfectly good slice of cake solely for the purpose of violating said-cake in the name of frosting, this buttercream fudge is for YOU. It’s super sweet, has great texture, and I LOVE the hint of vanilla from the gorgeous sprinkles on top. It’s to die for, and would make an awesome holiday gift!!

Happy Thursday!

xo, Hayley

Apple Pie Poptart Fudge


I don’t think it’s a secret that I’m stupidly obsessed with nostalgia.

If it weren’t for a brief moment of rage that resulted in me torching love letters from an ex-boyfriend over my garbage can while dramatically and sarcastically reading excerpts from his scrawled lies, I probably would have kept them in a trinket box tucked away somewhere to read to future grandchildren. Or, you know, when I’m bored and 21 years old.

Of course, I go through phases in which I’m like, TOTALLYOBSESSED with something for some fleeting moment, then shun it completely or forget about it, and then become reacquainted and OMGFALLINLOVE all over again.

Like how, when I was in the sixth grade, my best friend Katrina and I collected Bonne Bell LipSmackers. I literally would scrounge up $1.60 in change and buttons every morning and beg my grandma to take me to the grocery store so I could buy a new flavor. I had, quite possibly, a hundred all stashed in my desk at school. I would soon forget about the importance of moisturized lips smelling of Dr. Pepper in my teenage years but eventually become reintroduced to the bubblegum one and nosedive into a downward spiral of lip smacker collecting.

Or, say, my love affair with N*Sync. Don’t you dare think that when they sang “bye, bye, bye” that it meant for good. J.T. don’t play like that, honey. I was stupid-possessed by Justin Timberlake’s swoon-y voice and thought that our ten-year age difference was like, totally bearable (I was 10–go figure) and fell in love with the fact that OMIGAWD OUR BIRTHDAY IS EXACTLY ONE WEEK APART!!! because that obviously meant fate was intervening in some weird way.

However, I grew up and said bye, bye, bye to N*Sync my teenage years, deciding to abandon poppy radio songs in favor for music that now–in my professional, adult opinion–was far lamer than Justin’s top ramen hairstyle (angry punk, hellooooooo it’s so scream-y). Aaaaand, not surprisingly, I have reignited a spark that had lay dormant for many years when my brother jokingly played “Tearin’ Up My Heart” one day. I have shamelessly listened to it every day since.

What I’m trying to say is, nostalgia rules. As long as I don’t start collecting slap bracelets and eating PlayDoh, I honestly see my rekindled N*Sync obsession as fun and my love affair with lipgloss as trivial compared to bigger pictures, like say, building a gum statue of a crush in my closet, a la Helga Pataki.

Another nostalgic part of my life? Poptarts. I was am forever in love with them. I enjoy toasting them til they’re barely browned, then eating all of the crust off before diving into the gooey, piping hot center with the melt-in-your-mouth glaze. Um, hello, tastebud heaven, amiright?

My fave Poptart flavor happens to be Brown Sugar & Cinnamon (only after they discontinued the blueberries ‘n cream flavor with the sprinkles that changed colors in the toaster–holy hell, those were phenom). I knew I wanted to switch it up by throwing my fave Poptarts into some seasonally-flavored fudge. Apple pie sounded good.

And yes, despite N*Sync, you can trust my judgment.

Apple Pie Poptart Fudge

1 can vanilla frosting
2 pkts Duncan Hines Apple Pie Frosting Creations
1 bag cinnamon chips
About 1 box brown sugar cinnamon Poptarts, roughly chopped into bite-sized pieces

1. Line an 8×8″ baking pan with foil, extending the sides of the foil over the edges of the pan. Set aside.
2. In a large bowl, melt the cinnamon chips until smooth. While they’re melting, stir both packets of the apple pie flavored frosting creations into the icing.
3. Pour the icing into the melted cinnamon chips; mix to combine. Gently stir in the chopped Poptarts pieces.
4. Spread the mixture evenly into the prepared pan. Allow it to sit at room temperature for about 1 hour or in the fridge for about 30 minutes to set up before cutting into squares. Serve at room temperature, airtight, for a couple days.

I wanted this fudge to focus on the Poptarts, so I cut my chunks a bit larger than you may want yours. My result was a fantastic piece of fudge with a pop of a buttery, pastry surprise inside each and every square. The apple pie flavor from the Duncan Hines packets mixes well with the spicy cinnamon chips, lending a delicious fall fudge flavor in the foreground, with the sweet and cinnamony flavor of the Poptarts acting as sprinkles throughout the fudge. You’ll love this!

Have a wonderful day!

xo, Hayley

Bubblegum Fudge

I am always continually amazed at some of the things people say.

If you think some of the things say are crazy, you have no idea.

Believe it or not, I actually have a filter; a thing called “common sense” and more importantly, “common decency.”

I don’t run around telling people their outfits look weird or tacky even if I think so, I don’t say cruel or outlandish things (usually), especially not to strangers (who don’t deserve it).

For some reason, I’ve found that people tend to lose their decency filter when it comes to tattoos.

Love them or hate them, tattoos are, well, everywhere. If you don’t have one and don’t want one, I respect that. They’re expensive, scary, intimidating and yeah, unnecessary. No one needs a tattoo, of course. And if you hate them, I respect that, too. Frankly, I hate piercings. I just don’t bring it up to people who like them or have them, and I’m pretty sure y’all are cool cats and don’t do the same thing to people who love or have ink or studs in their face.

Because we’re decent people.

And anyway, most of the time, people will ask me about my cupcake tattoo and why I have it, or tell me they like it, or say it’s cute, and that’s that. And I think it’s awesome that people like it since I love it, too. I also think it’s awesome that I can show it off at work since I used to work at other places who were so stuffy about them.

I’ll have you know I worked at a frozen yogurt shop that blasted pop songs from the early 2000’s and called their employees “spoonologists.” I’m pretty sure having a tattoo wouldn’t destroy the uber-serious, conservative image they were obviously going for.

Anywho, one day I was at my current job, minding my own business and busily taking and running orders to customers. We were settling down in the day and I was delivering sandwiches to a couple who were waiting outside (and for the record, had the most complicated sandwich order ever) and I tried not to judge them for that when they were ordering and making me partially homicidal.

I set their sandwich baskets down, told them to “enjoy”, and turned around to pick up trash on another table (sidenote: seriously? Why people abandon their trash for me to pick up after is beyond me when there’s a trash can one foot away. If you can’t Kobe that sh*t and throw your trash away then you need to be put away forever in a single cell for being the worst human. Forreals.) when the lady said, “excuse me.”

Figuring she’d have a question or comment about her sandwich, I turned around and said “did you need something?” in my polite voice. She smirked and said, “what’s that on your leg?” and pointed toward my tattoo. I smiled back and said “a cupcake. I like to bake!” And she said: “wait forty years and then see what that cupcake looks like.”

And then picked up her mayo-laden sandwich and shoved it into her wrinkly, fat face.

I stood there for a brief moment, deciding if I should get all violent on her and smack her senseless with a sandwich basket, but I didn’t want to clean up blood and also, there was a toothless man approaching the door and I wouldn’t want a witness, so I just cleared my throat and said, “well, I use SPF every day so I’m not too worried, but thanks for your input” and made sure the “put” part was really snappy-like and I turned on my heel to leave.

Just then, toothless man said to the woman, “don’t be jealous” and she looked at him all like “did a man with no front teeth just insult me?” and he looked at her like “shut the hell up you crazy bat” and I looked at both of them and was like I bet if I did smack her, the toothless man would probably join in and then he walked in the shop with me and ordered sandwiches and I told him thanks for standing up for me.

Because you really never know when a toothless man can and will tell some catty old broad to shut her stupid mouth.

But forreal, who says that to someone? “Wait til you see what your tattoo will look like in forty years.” Well, I’m pretty positive anyone with ink either A) doesn’t care what it’ll look like; B) is taking avid care of it to ensure its life and vibrancy; C) may die before it turns gross; D) may have it covered up, touched up, or removed by then; and E) doesn’t care what your stupid opinion of their ink is.

As long as I don’t ever look half as heinous as that wicked old witch, I’ll be good.

SPF and excellent dermatological genetics help wonders. Also, not being so catty and senile. And fudge helps.

Especially of the bubblegum variety. It’s basically a new-age skin remedy making you look and feel like, 40 years younger. So for me, that’s nonexistent years old, but you catch my drift. Or anyway, it’ll take you back to carefree childhood days of smacking on thick, chewy pieces of Double Bubble.

Yup, I combined my love affair of bubblegum with the ease and simplicity of two-ingredient fudge. Y’all had to know some of this would happen sooner or later.

Don’t say I didn’t warn you, because this fudge is psycho sweet and tastes IDENTICAL to bubblegum. I mean, you’ll take one bite and want to chew up all that sweet, luscious bubblegum flavor. It’s intoxicatingly delicious, adorable and OMG… it will do common decency to your mouth-hole, people.

And you know how I feel about common decency.

Bubblegum Fudge

1 pkt Duncan Hines Bubblegum Frosting Creations mix
1 pkg white chocolate chips
1 can vanilla frosting
Rainbow sprinkles
Chopped Double Bubble gum, if desired

1. Line an 8×8 inch baking pan with foil, extending the sides of the foil over the edges of the pan. Lightly mist the foil with cooking spray and set aside.
2. Meanwhile, in a large microwave-safe bowl, zap the white chocolate chips for one minute. Stir, add a splash of oil if needed, and continue heating for another 30 seconds or until smooth & melted.
3. Immediately stir the bubblegum flavor mix into the chocolate chips, followed by the can of frosting, gently combining. Lastly, fold in the sprinkles.
4. Spread the mixture evenly into the prepared foil-lined pan. Sprinkle the tops with additional sprinkles and chopped gum pieces, if desired. Allow to set for about 2 hours in the fridge, 3+ room temperature, before cutting into squares to serve.
5. Store leftovers airtight at room temperature for about 2-3 days.

Um… I have no words. Just a mouth full of insane bubblegum goodness.

And uh, you should get in on some of this goodness too.

Happy Saturday!!

xo, Hayley

Fluffernutter Fudge

Basically, when I was born, I told myself I would start eating better, working out more, and making smarter exercise/food/lifestyle choices that were healthy.

And basically, I’ve stuck with it for like, all of a day or a week or a meal before I’d flunk out and say “screw it, pass the Samoas” or “running? Goodbye. Hellooooo, Real Housewives.” I figure the women do enough working out to spare me, too.

It’s stupid but, like many women, I’m in a vicious cycle of being mean to myself. It usually happens after the Devil–whose identity rhymes with ‘Sictoria’s Vecret’–sends me a catalog, I spend a couple minutes looking through it and seeing no bras, no panties and no teddies but rather, skinny thighs, toned arms and trimmed tummies.

Then I’ll get some sick desire to head on over to the mall, try on their bras and swim suits and find that they’re obviously defective since my thighs definitely don’t look as taut and lean in that two piece as they did on Allessandra.

So I’ll complain to the sales girl about Victoria’s Secret obvious plot to make women insecure because they see these women parading around white-sandy beaches wearing skimpy suits that scream “sex!” and why can’t I scream “sex!” because when I wear the samesuit as Candace, I do not scream “sex!” but rather “Casper!! Casper gone to the buffet!!”

It’s purely vicious, that’s what.

So then I’ll go home and be like “I’m eating healthy!! Where are my cucumber slices and water!?!” but I’ll realize I never eat cuke slices or drink water except at restaurants and I’ll binge on pizza later.

It’s soooo dumb.

And the gym? Helllllllll no.

There used to be a time and a place for the gym in my deep, dark soul. I used to carve out time in my day where I’d wear little running shoes and shorts, plug in my iPod and go running or fake skiing on the elliptical or what-have-you and leave sweaty and feeling enlightened.

But those days were short-lived since apparently, I don’t like feeling sweaty or enlightened. Being sweaty means I could potentially smell like soup and we all know that’s a tragedy and a disaster waiting to happen, and feeling enlightened is too much pressure.

When people feel enlightened, other people want to know how you’re going to use your sudden “aha!” moment to better society. And uh, I don’t plan on using anything but my burned calories for an extra slice of cake, ya hear? Soooo…

But then, last week, I got the flu. The aches, the chills, the sweats, the fever, you name it. I was forced to eat probably 3,000 calories the whole week. I know I’m truly sick when I am grossly unattracted to food. Especially Cajun food. I wanted to cry when I couldn’t finish my measly 1/2 cup serving of jambalaya.

However, there was a beaming light at the end of this tunnel. Not craving food = not eating food = losing weight inadvertently.

Proof’s there, homegirl. I went to the doctor for an unrelated issue near Valentine’s Day and a couple days ago, returned for my flu-ness. I had lost five pounds.

Five pounds!!

So if you’re struggling with yourself, feeling like the Victoria’s Secret models are betraying you and you can’t imagine getting back together with the gym or teaming up with Team Veggie Patty, it’s okay. Just go hang around a doctor’s office or have some sick kindergartner cough on you and catch yourself a stomach ailment.

Stomach Ailments: Nature’s Cure for Losing Weight.

*please do not take this advice seriously even though I did, marginally.*

And if you’re like “well, I make those VS models look like heffer poops” or you have confidence (yay!) or you’re hungry, then look no further: I made some Fluffernutter Fudge! And it’s terribly good.

You should make some after you’re better so you can truly appreciate how good it tastes… one time. If you catch my drift…

Fluffernutter Fudge

1 pkg peanut butter chips
1 can vanilla frosting
1/4 cup peanut butter (I used creamy, but try crunchy if you’d like)
1/3 cup miniature marshmallows*

1. First, line an 8×8 inch pan with foil, extending the sides of the foil over the edges of the pan. Set it aside.
2. In a large, microwaveable bowl, melt the peanut butter chips for one minute. Stir, add a splash of oil, and zap for another 30 seconds or so until smooth and completely melted. Stir in the frosting and the peanut butter, stirring to combine completely.
3. Add in the marshmallows, then pour into the prepared pan. Smooth the fudge into an even layer using a greased rubber spatula or your hands. Allow to set for approx. 2 hours in the fridge before cutting into squares. Store this airtight for 2-3 days.
**Note: for this, I had every intention of using the new MallowBits which are teensy, bite-sized marshmallows–perfect for this recipe! I couldn’t find them, so I used mini mallows. If you really like marshmallows, use the mini ones. If you prefer a subtle mallow flavor, find the Bits and use about 1/2 cup-2/3 cup or so, depending on your tastes.**

I love the creamy peanut butter fudge and the fact that it’s studded with marshmallows… too perfect and way too cute!!

Hope you have a great day!

xo, Hayley

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