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

One Hour Bailey’s Mousse

This velvety smooth, ultra creamy Bailey's Mousse recipe is SO EASY and is made in ONE hour! Keep this recipe on hand for when your chocolaty mood strikes! So I’m super embarrassed.

My room looks like a 12 year old’s, minus the toys. Actually, replace ‘toys’ with ‘clothes’ and you’ve got my room. It literally looks like a train carrying the entire wardrobe from Torrid crashed into my bedroom and left all the remains everywhere. Utterly unacceptable.

The only problem? Well, problems. One, I’ve been sick for the past two weeks, so doing anything other than merely existing is a miracle. Two, I’ve been furiously writing my cookbook, in which the deadline for the manuscript was moved up by three months… but for an exciting reason I can’t quite divulge yet 🙂 And three, because between cookbook writing/recipe testing all day erryday, plus blog work, plus being a mother to two dogs, plus needing at least an hour to sit on my ass and watch Guy’s Grocery Games reruns, I have like, nooo time at all.

So there’s my room, alone and cold, only used for sleeping and a quick change in the morning before my day starts and I run around impersonating a headless chicken. And of course, there’s a three-foot-high pile of clothes at the foot of the bed, along with shopping bags with clothes still in them waiting to be hung up or washed. And don’t even get me started on the stack of magazines from DECEMBER that I have yet to read.

I swear, when this book is done and I’m over being sick, I’m going to spend like, an entire week just reading magazines and watching TV shows.

And pleeeease don’t get me wrong – I have loved every.single.minute of this writing a cookbook process, from the brainstorming to the recipe development, the photography to the writing… and I will happily write a thousand more cookbooks if my publisher will have me. But while I love it, I can’t lie and say it hasn’t been exhausting to the very core. So please don’t interpret my mild bitching about having a messy ass room as being ungrateful… that’s the last thing I am when it comes to my dream come true!

Actually… I think I just need a maid.

Or a drink.

ANYWAY. Can we please chat about this One-Hour Bailey’s Mousse? I know I just posted a Bailey’s recipe, but this mousse is top-notch and perfecto for St. Paddy’s Day. Plus, where regular mousse recipes take hours to set, this mousse recipe only takes one hour. Sixty minutos. You can do this, homie.

Plus, it has a creamy, velvety texture and that outrageously delish Bailey’s flavor with a hint of chocolate and coffee. SO GOOD. While I’ve served mine with just a handsome dollop of whipped cream and some chocolate sprinkles, this would be lovely with crushed Oreos, graham crackers, or Nilla wafers. Add a drizzle of caramel or chocolate sauce and voila!

Can we make a deal? You clean my room and I’ll make you these, k?

This velvety smooth, ultra creamy Bailey's Mousse recipe is SO EASY and is made in ONE hour! Keep this recipe on hand for when your chocolaty mood strikes! *adapted from the America’s Most Wanted Recipes cookbook

5.0 from 2 reviews
One Hour Bailey's Mousse
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 2-4
 
This Bailey's Mousse is so velvety, creamy and light with a delectable Bailey's Irish Cream and cocoa flavor that's out of this world! Plus, it comes together in ONE hour!
Ingredients
  • 1 (8 oz) pkg Cool Whip, thawed
  • ½ cup heavy cream
  • 1 Tbsp cocoa powder
  • 1-2 tsp espresso powder (depending on how strong of a coffee taste you'd like)
  • 3 Tbsp sugar
  • ¼ cup Bailey's Irish Cream liqueur
  • Whipped cream
  • Chocolate sprinkles
Instructions
  1. In the bowl of a stand mixer, whip together the Cool Whip and the heavy cream with a whisk attachment until stiff peaks form, about 5-7 minutes.
  2. Meanwhile, in a small bowl, combine the cocoa powder, espresso powder, and sugar. Sprinkle this mixture into the whipped cream mixture and whip until blended. Lastly, stream in the Bailey's and continue whipping until stiff and glossy, about 1 minute.
  3. Pipe or spoon the mixture among 2-4 glasses (depending on how much mousse you'd like per glass and the size of the glass, of course). Refrigerate for at least one hour.
  4. Just before serving, top with whipped cream and a sprinkling of chocolate sprinkles.

This velvety smooth, ultra creamy Bailey's Mousse recipe is SO EASY and is made in ONE hour! Keep this recipe on hand for when your chocolaty mood strikes! Light, luscious, creamy and smooth, this mousse is sure to knock your socks off!

Don’t forget to pin this to your favorite board to save for later!

This velvety smooth, ultra creamy Bailey's Mousse recipe is SO EASY and is made in ONE hour! Keep this recipe on hand for when your chocolaty mood strikes! Have a super sweet day!

xo, Hayley

Bailey’s Irish Cream Chocolate Cake

This Bailey's Irish Cream Chocolate Cake is sinfully rich and fudgy with creamy Bailey's buttercream and decadently easy chocolate ganache. A can't miss, must-make, EASY recipe! This Bailey’s Irish Cream Chocolate Cake is allllll kinds of decadent, y’all.

So can we talk about TV shows and how sometimes, there comes a time in a person’s life when they outgrow a TV show?

That is me right now.

I used to love watching Pretty Little Liars and The Walking Dead. Like, wouldn’t miss an episode for the world and was so excited to watch them from my DVR. But now? I can’t even think about watching an episode without wanting to roll my eyes and let out a dramatic sigh.

Like okay, PLL. When are they going to give up this A business? A is dead. Done. Finito. Unless this is a supernatural world, A cannot come back and torment these (now adult) women who for whatever reason, never thought to report any of this nonsense to their parents or the cops. And now there’s a new A? Why can’t the girls just get new numbers and go back to their new lives? Why are they still friends with that trashbag, Ali? I just can’t deal with the terrible acting and obnoxious plot anymore.

And then there’s The Walking Dead. How many times do we have to overtake a new community, deal with a little drama, and somehow come out unscathed? I get that walkers are unpredictable, but how come we can’t predict walkers’ whereabouts and shenanigans ahead of time or even as they’re happening? And HOW IN THE WORLD IS CARL STILL ALIVE. He’s like the worst actor there is. Actually, he could be dead for all I know – I stopped watching last season because I just couldn’t deal with it any more. If there’s an apocalypse, I’m taking the easy way out so I can bypass all the craziness of rolling with Rick’s entourage.

ANYWAY. Are there any shows you’re loving that I can start watching in place of these? Right now I’m really digging Better Call Saul, which is a prequel to Breaking Bad – an amazing show. And per usual, I’m still a fangirl of Criminal Minds. I also just started watching 11/22/63 which is really intriguing. If you have any suggestions, leave ’em below!

In the meantime, let’s talk cake. This is the fudgiest cake there ever was and it has a delectable Irish cream filling that’s outta this world. I topped the whole thing with chocolate ganache – rich, sinful and indulgent, it adds just the right amount of sweetness and decadence to this anything-but-ordinary chocolate cake.

Plus, it’s perfect for St. Patrick’s Day… or Wednesday March 2nd.

This Bailey's Irish Cream Chocolate Cake is sinfully rich and fudgy with creamy Bailey's buttercream and decadently easy chocolate ganache. A can't miss, must-make, EASY recipe!

5.0 from 1 reviews
Bailey's Irish Cream Chocolate Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Bailey's Irish Cream Chocolate Cake is ultra decadent and perfect for St. Patrick's Day... or any occasion, really. No one will know that this sinful cake came from a box!
Ingredients
  • 1 box chocolate cake mix
  • 1 & ¼ cups buttermilk
  • ½ cup oil
  • 4 eggs
  • 1 small box instant chocolate pudding mix (just the dry mix)
  • FOR BAILEY'S BUTTERCREAM:
  • ½ cup butter, softened to room temperature
  • ⅓ cup Bailey's or any other Irish cream liqueur
  • 1 tsp vanilla extract
  • 3-4 cups powdered sugar
  • FOR GANACHE:
  • 1 cup semi-sweet chocolate chips
  • ⅓ cup heavy cream
  • Chocolate sprinkles, for decoration
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease two 9" cake pans with cooking spray. Set aside.
  2. In a large bowl, beat the cake mix, buttermilk, oil, eggs and dry pudding mix with an electric mixer for 2 minutes or until blended. Pour the mixture evenly among the cake pans. Bake for approximately 20-25 minutes or until the cake springs back lightly when touched and a toothpick inserted near the center comes out clean. Cool completely.
  3. To make the buttercream: In the bowl of a stand mixer, cream together the butter, Bailey's and vanilla until creamy, about 1 minute. Gradually add the powdered sugar, about one cup at a time, until frosting is light and fluffy. You may not use all of the powdered sugar.
  4. To assemble the cake, place one cake layer top-side down onto a plate. Spread with ¾th of the Bailey's buttercream, spreading out to the edges. Top with the second cake layer, top side down and even out the filling to compensate for the gap between layers.
  5. In a medium bowl, microwave the chocolate chips and heavy cream on HIGH heat for about 45 seconds. Stir until completely smooth and pour the mixture over the top of the cake, spreading out to the edges so it drips over. Let set for about 5 minutes.
  6. Pipe the remaining Bailey's buttercream around the perimeter of the cake and sprinkle on the chocolate sprinkles, if desired. Store cake covered at room temperature or in the fridge.

This Bailey's Irish Cream Chocolate Cake is sinfully rich and fudgy with creamy Bailey's buttercream and decadently easy chocolate ganache. A can't miss, must-make, EASY recipe! I love the fudgy chocolate cake layers mixed with that creamy Bailey’s buttercream, topped with the sinfully rich chocolate ganache. This cake is to-die for!

Have a super sweet day!

xo, Hayley

Cherry Almond Cupcakes

These Cherry Almond Cupcakes are sweet, light and luscious and so easy to prepare! No one will know this easy recipe came from a box! I am the worst music-listener ever.

First, I listen to the same songs over and over and over. Like, if we still used records, my records would be tore up. Seriously, it’s like the songs are going away tomorrow and I have to listen to them repeatedly in order to preserve them in my memory forever.

Second, I hate finding new music to listen to. It’s one of my least favorite tasks, up there with putting socks on damp feet and emptying the dishwasher. I just feel like, if I find a new artist or album and listen to the whole thing and hate it, it would be a huge waste of time, you know? And right now, my time is money… writing a cookbook is taking up every last second of free-time (and non-free-time), so I just don’t have the energy to seek out a new artist.

But why don’t you play a new album while you’re baking, you ask? Because if I don’t know what to expect, I’m way off my game. I’ll start burning stuff, under-beating batter, and tripping all over myself because of this new ambiance that I’m not used to. It’s like I have to bake to what I know in order to be in my “element.” (Also things in my “element”: a stack of magazines, joggers, and powdered sugar in every crevice).

And third, I always fall victim to the latest hits, anyway. I only had to hear Fifth Harmony’s ‘Worth It’ one time before that song permanently etched itself into my brain. So if it’s catchy, poppy, and plays in Hershey’s commercials, you know I’m guaranteed to listen to it really loud while no one’s home. And maybe imitate the choreography. Maybe.

Anyway, let’s talk about these spectacular Cherry Almond Cupcakes. I happen to love the combination of cherry and almond together – it’s sweet, fruity, and totally delicious. These cupcakes start with a cherry chip cake mix – a flavor I often forget about, admittedly – which gives a great cherry base to these cupcakes. Then the frosting is where the almond comes into play – thick, light, luscious sweet almond flavor. Top it off with a maraschino cherry and voila! Instant happiness.

While these cupcakes are perfect year-round, they would be especially great for Valentine’s Day! Top it with festive sprinkles or a drizzle of chocolate sauce to complete the look.

Enjoy!!

These Cherry Almond Cupcakes are sweet, light and luscious and so easy to prepare! No one will know this easy recipe came from a box!

Cherry Almond Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These Cherry Almond Cupcakes are sweet, fruity and utterly delicious!
Ingredients
  • 1 box cherry chip cake mix
  • 1 cup buttermilk
  • ½ cup oil
  • 3 eggs
  • 1 small box instant dry vanilla pudding mix
  • ¼ cup maraschino cherry juice
  • FOR FROSTING:
  • ½ cup (1 stick) butter, softened to room temperature
  • ⅓ cup heavy cream
  • 1 tsp vanilla
  • 1-2 tsp almond extract (more or less depending on your preferences)
  • About 4 cups powdered sugar
  • Maraschino cherries, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Line 18 muffin cavities with paper liners. Set aside.
  2. In a large bowl, beat together the cake mix, buttermilk, oil, eggs, pudding mix and maraschino cherry juice with an electric mixer for 2 minutes, or until combined. Portion evenly among muffin cups, filling about ¾ full.
  3. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  4. For the frosting, beat together the butter, vanilla, and almond extract until creamy. Alternate adding one cup of the powdered sugar and a little of the heavy cream until frosting is light and fluffy.
  5. Pipe or spread frosting onto cooled cupcakes (if piping, you may want to double the frosting batch). Top with a maraschino cherry. Serve!

These Cherry Almond Cupcakes are sweet, light and luscious and so easy to prepare! No one will know this easy recipe came from a box! Sweet, light, and perfect for any day, you’ll love these cupcakes!

Have a super sweet day!

xo, Hayley

Strawberry Shortcake Fluff

This Strawberry Shortcake Fluff is so simple to make - only 5 ingredients that you probably have on hand! Light, refreshing, no-bake and made in minutes, you'll love this easy recipe any time of year! I’m so excited to bring this Strawberry Shortcake Fluff recipe to you guys today! It’s in partnership with Lucky Leaf – I’m a brand ambassador for them this year and I am so stoked!

Lucky Leaf is all about celebrating everyday, and this fluff is all about that life, too. It comes together in minutes, only needs an hour to chill, and starts off with a can of Lucky Leaf’s Strawberry Premium Fruit Filling & Topping… which happens to be one of my favorite flavors in their line-up.

This idea came to me because my Grandma Pat, whom I lovingly call “Grammie”, always makes fluff salads of some kind for holiday dinners and parties. Her usual staple is a classic fruit cocktail fluff, but sometimes she’ll jazz things up with a mandarin orange fluff or even pistachio fluff.

And if you haven’t been invited to one of Grammie’s parties, or you just haven’t had an older lady make you a fluff salad, it basically consists of fruit (canned, fruit topping, fresh), Cool Whip, and sweetened condensed milk all whisked together, and usually with added ingredients. Today’s fluff salad features strawberry fruit filling & topping, sweetened condensed milk, Cool Whip, miniature marshmallows, and pound cake pieces for that irresistible, unmistakable strawberry shortcake flavor!

Plus, I heard Valentine’s Day was quickly approaching, and this would be a nice alternative to a box of chocolates. Just sayin’.

And if you have kiddos at home, this would be such a fun dessert to make with them! Have them get involved in folding together the ingredients… or sampling every component for quality control 🙂

Either way, you guys have to give this fluff salad a try. (Oh, and bee tee dubs, I have NO idea why it’s called a ‘salad.’ Except that it’s the bestsaladever because it doesn’t have lettuce.)

This Strawberry Shortcake Fluff is so simple to make - only 5 ingredients that you probably have on hand! Light, refreshing, no-bake and made in minutes, you'll love this easy recipe any time of year!

Strawberry Shortcake Fluff
Author: 
Recipe type: Treats
Prep time: 
Total time: 
Serves: 8-10
 
This Strawberry Shortcake Fluff Salad is a delightful no-bake treat that comes together in minutes and tastes fantastic!! Perfect for any day, any time of year!
Ingredients
  • 1 can (21 oz) Lucky Leaf Premium Strawberry Fruit Filling & Topping
  • 1 can (14 oz) sweetened condensed milk
  • 1 pkg (8 oz) Cool Whip, thawed
  • ½ loaf (about 2 cups) frozen pound cake, cut into bite-sized cubes
  • 1 cup miniature marshmallows
  • Sprinkles, for topping (optional)
Instructions
  1. In a large bowl, fold together the Lucky Leaf Strawberry Fruit Topping, the condensed milk, and the Cool Whip until combined. Fold in the pound cake cubes and the miniature marshmallows.
  2. Cover and refrigerate the mixture for about an hour to set up.
  3. Dish it up and serve! Garnish with sprinkles if desired.

This Strawberry Shortcake Fluff is so simple to make - only 5 ingredients that you probably have on hand! Light, refreshing, no-bake and made in minutes, you'll love this easy recipe any time of year! Be sure to connect with Lucky Leaf on Facebook, Twitter, and Pinterest, and stay tuned for more delicious recipes with them! And for more recipes, check out their website!

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am a brand ambassador for Lucky Leaf this year. I was compensated for this post, but all opinions are 100% my own. Thank you for supporting the brands that support my blog!

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