Strawberry Cheesecake Lush Dessert

This Strawberry Cheesecake Lush Dessert is so simple to make... and eat! Layers of Golden Oreos, cheesecake pudding, fresh strawberries and whipped cream come together in this easy, no bake recipe! What can I say? I am obsessed with these lush dessert recipes.

I’ve made S’mores. Cake Batter. Chocolate Mint. Even a Gingerbread Toffee version (my favorite).

So needless to say, a Strawberry Cheesecake Lush was bound to happen.

One, because it’s spring and this recipe is super springy. And two, because I don’t have very many strawberry recipes on this site. Sorry about that! I promise it’ll change, starting with this recipe!

What I love about lush desserts is that they’re incredibly versatile, portable, great for feeding a crowd, and they have a fun name. I mean, what other dessert can you call a lush? Although this doesn’t have booze in it, it’s lush in the fact that it’s so creamy and light… positively luscious.

Plus, they take minutes to make, and while they do take time to set up, you can make them the night before for easiness and just break it out when everyone has a dessert hankering. Easy as pie. Or lush. 🙂

So let’s talk more about this lush because I am obsessed with it, and also because you don’t want to hear about my other obsessions, which are far more boring than this.

This lush starts with a Golden Oreo base. Crush ’em up in coarse crumbs and mix it with a little melted butter to hold everything together. Press it into your greased pan – I like using an 8″ pan, but you could use a 9″ pan or double the recipe for a 13×9″ pan. This entire recipe is no-bake, so there’s no need to bake the crust, either. Yasssss.

Next, wipe out your bowl and make your pudding. For this recipe, you’ll need one box of instant cheesecake pudding mix. I use the 3.4 ounce box, which is sold at most grocery stores. Mix it up with a little milk and then fold in some Cool Whip until it’s nice and smoooooth. Then stir in some chopped fresh strawberries. So delicious, y’all!

Spread it in the pan and top with more Cool Whip and chopped strawberries. Let it set for a couple hours (at least 6, but preferably overnight) and then serve it up! This stuff is addicting! Don’t say I didn’t warn you.

A few notes…

Oreo just released Strawberry Shortcake Golden Oreos. They are pretty darn tasty! You can absolutely use these in place of the Golden Oreos in this recipe for more of a strawberry flavor.

Please use instant pudding in this recipe! If you cannot find the 3.4 oz box of cheesecake pudding mix, use the 1 oz box – just make sure the 1 oz box yields the same amount as the 3.4 oz box (about 4 servings).

Now make this!

This Strawberry Cheesecake Lush Dessert is so simple to make... and eat! Layers of Golden Oreos, cheesecake pudding, fresh strawberries and whipped cream come together in this easy, no bake recipe!

Strawberry Cheesecake Lush Dessert
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 9
 
This No-Bake Strawberry Cheesecake Lush Dessert is fantastic! Light, easy to prepare and so tasty! Double the recipe if you're feeding a crowd!
Ingredients
  • 1 pkg Golden Oreos, coarsely crushed
  • 6 Tbsp melted butter
  • 1 (3.4 oz) pkg instant cheesecake pudding mix
  • 1 cup milk
  • 1 (16 oz) tub Cool Whip, thawed
  • 4 cups chopped strawberries, divided
Instructions
  1. Grease an 8" or 9" square pan with cooking spray. Set aside.
  2. In a large bowl, combine the coarse Oreo crumbs with the melted butter; toss to combine and coat completely until moist. Press the Oreo crumbs into the prepared pan in an even layer, compacting with the bottom of a glass if necessary.
  3. Wipe out the bowl and add in the pudding mix and the milk. Whisk for about 1-2 minutes or until thickened. Fold in half of the Cool Whip (about 2 cups) until combined. Fold in two cups of the strawberries.
  4. Spread the mixture into the pan. Top with the remaining Cool Whip and the remaining strawberries. Cover and refrigerate for at least 6 hours, preferably overnight, until set.

This Strawberry Cheesecake Lush Dessert is so simple to make... and eat! Layers of Golden Oreos, cheesecake pudding, fresh strawberries and whipped cream come together in this easy, no bake recipe! Creamy, sweet, light and luscious, this lush dessert is packed with amazing strawberries and is so simple to prepare… and even simpler to eat!

Have a super sweet day!

xo, Hayley

Easy Homemade Microwave Lemon Curd

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! I’m going back to the basics with this recipe, people.

As I’m getting older (and I know everyone is now collectively rolling their eyes whenever a 25-year old says they’re getting older), I’m finding that I’m starting to feel like I’m becoming who I’m supposed to be. I know that sounds like a terrible Taylor Swift song or a tampon commercial, but truly, I’m becoming my own woman.

For one, my style has slightly changed. I no longer feel the need to wear costume-y clothes, unless they have Peter Pan collars because I’m mildly obsessed with those. I’m also trying out this thing where I go jewelry-less which feels weird since my neck is used to the additional 5 pound weight strapped around it.

I’m also giving less of a hoot about makeup. I used to cringe at the idea of leaving the house without an entire pageant face done up. Now, I couldn’t care less about whether or not the Taco Bell drive-thru teenager notices my chin pimple or if the cute guy in line at Safeway cares that I don’t have any mascara on. Quite simply, because I no longer care.

Don’t take that as me no longer caring about my appearance – I still wear deodorant (you’re welcome) and enjoy dressing up to go to the dollar store on days that end in ‘y’ but I just no longer care about whether or not my eye shadow coordinates with the secondary color scheme of my dress. And you know what? It’s positively liberating.

In fact, I haven’t worn makeup in weeks. And I’m set to travel on two trips this month and I’m not even positive I’ll bring my makeup with me. I’m going rogue, people, and I’m ready for the onslaught of “you look tired” comments that usually tail along when I don’t have my signature cat-eye. BRING IT.

Actually, I don’t even care much about snagging a man anymore, either. In the past I’d get dolled up to go grocery shopping, hopelessly waiting for Mr. Right to stand behind me in line. We’d bat our eyes at one another and as I reached for the conveyor belt barrier, he would too and our hands would touch. And he magically wouldn’t judge the fact that I have 5 pounds of butter in my basket, twelve boxes of cake mix and five packages of Oreos. And then we’d go out for drinks and fall madly in love and laugh in unison when people asked to tell them the story of how we’d met.

And my friends all tell me I should keep at the online dating or pick up some more hobbies so I can go out and meet people. But frankly, I finally feel like I don’t need a man – or anyone – to complete me. And honestly, at this point in my life, I feel like a significant other may just be a burden on my whole rah-rah girl power liberation movement I have going on.

So yeah, I’m 25 and finally feeling like myself. It’s about damn time. I’m going back to the basics in my personal life and in my cooking aesthetic. Don’t worry – my aesthetic of making crazy wonderful desserts out of cake mix and butter are still here to stay. But I do plan on amping up my queue with more homemade recipe staples, too – ones that taste anything but ordinary but have that classic feel. Things like this Homemade Microwave Lemon Curd which, by the way, is so stupidly easy that my dog could probably make it. Normally I don’t like saying things like that because 1) it’s somewhat insulting to my dog, and 2) because there’s always someone out there who won’t achieve the recipe and then I’ll feel bad. But forreals, if you follow the steps (and they are majorly easy to follow), you will have made your own lemon curd from scratch.

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! BOOYAH.

Now let’s get curdin’! (Also, I promise to never say ‘curdin” again).

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! *slightly adapted from here

Easy Homemade Microwave Lemon Curd
Author: 
Recipe type: Treats
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
This Microwave Lemon Curd is SO easy to make and tastes AMAZING. Serve it with pancakes & waffles, on top of scones or muffins, layered between cake, filled in cupcakes, or by the spoonful!
Ingredients
  • ½ cup (1 stick) butter, melted and slightly cooled
  • 1 cup sugar
  • 3 eggs
  • 1 cup freshly squeezed lemon juice (and don't you dare try to substitute it!)
  • 3 large lemons, zested
Instructions
  1. In a large microwaveable bowl, combine the melted butter, sugar and eggs, whisking together until combined. Stir in the lemon juice and lemon zest.
  2. Microwave on HIGH for 1 minute. Stir, then continue microwaving in 1-minute intervals, stirring well after each round, for a total of about 6-7 minutes, or until the curd coats the back of a metal spoon and thickens.
  3. Place a fine mesh sieve or strainer over a clean bowl - preferably one with a spout. Pour the curd through the sieve or strainer and gently use a spoon or spatula to stir the curd through the sieve. Discard the large pieces of curd, lemon seeds, zest, and whatever else will not fit through the sieve.
  4. Pour the curd evenly into 2-4 mason jars with lids. Seal the lids and let set at room temperature for about 1 hour to cool down, then refrigerate until chilled. Store leftovers in the fridge for up to 3 weeks.
  5. To serve, spread it on pancakes, waffles, French toast, muffins, scones, pound cake, angel food cake, in between cake layers, as a filling for cupcakes, swirled into cheesecake batter, spread on toast, as a filling for thumbprint cookies... or by the spoonful!

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! This curd tastes HEAVENLY. Smooth, creamy, with bright, fresh, tart lemon flavor. To serve, spread it on waffles, pancakes, French toast, muffins, scones, pound cake (as pictured), angel food cake, sandwiched between layers of cake, as a filling for cupcakes, swirled into cheesecake batter, spread onto toast, as a filling for thumbprint cookies or tarts, and of course, by the spoonful (aka, my favorite method).

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! Have a super sweet 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

The Perfect Brown Butter Rice Krispy Treats

These Brown Butter Rice Krispy Treats are utter perfection! Nutty, buttery, gooey and a hint of vanilla completes this classic dessert recipe! Okay, so this isn’t really a recipe, but it’s worth posting because OH MY GOSH THESE ARE SO GOOD.

If you’ve never made brown butter before, it really brings a deeper, more complex flavor and much-needed oomph to any recipe… these krispy treats included. It almost adds a warm, toasted marshmallow-y flavor to these treats which really makes them even more delicious!

And did ya know that rice krispy treats happen to be one of my favorite desserts ever? And that 99% of the time, I’ll just eat the goop instead of actually making the treats? So it’s actually kind of miraculous that I have actual treats to show you today, because I managed to resist my insane urge to stick my hands in the bowl and binge.

These Brown Butter Rice Krispy Treats are utter perfection! Nutty, buttery, gooey and a hint of vanilla completes this classic dessert recipe! The best part about this recipe is that it’s completely adaptable to your preferences. If you’d like, feel free to use Fruity Pebbles or even Cocoa Pebbles. You can also use flavored marshmallows as well to bring out different flavors to these easy, scrumptious treats. Or try drizzling these with salted caramel sauce for an added richness. It’s seriously limited to your imagination!

Enough yapping – let’s get down to business!

These Brown Butter Rice Krispy Treats are utter perfection! Nutty, buttery, gooey and a hint of vanilla completes this classic dessert recipe!

5.0 from 1 reviews
The Perfect Brown Butter Rice Krispy Treats
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 15
 
These Brown Butter Rice Krispy Treats are so rich, sinfully delicious, buttery and irresistible!
Ingredients
  • ¼ cup unsalted butter
  • 10 cups (1 pkg plus 2 cups) miniature marshmallows, divided
  • 1 tsp vanilla extract
  • Pinch salt
  • 6 cups Rice Krispies cereal
Instructions
  1. In a medium saucepot, melt the butter over medium-low heat. Once the butter has melted, keep a watchful eye on it while whisking it. In about 5 minutes, it'll turn a deep amber color after foaming and fizzing for awhile. Remove it immediately from the heat once you see that amber color.
  2. Immediately stir in the salt, vanilla, and 8 cups (1 pkg) of marshmallows and stir to combine. The residual heat of the saucepot should melt the marshmallows, but if it doesn't melt them all the way, turn the heat back to low and stir the marshmallow mixture constantly until melted.
  3. Fill a large bowl with the Rice Krispy cereal and pour the marshmallow mixture into the bowl. Add in the remaining 2 cups of marshmallows and toss everything to coat. Once fully coated, spread into a greased 13x9" baking pan. To compact the cereal mixture into neat bars, grease the bottom of a glass cup with cooking spray and press down on the krispy treats until compacted.
  4. Let set for about 1 hour at room temperature before cutting into bars.

These Brown Butter Rice Krispy Treats are utter perfection! Nutty, buttery, gooey and a hint of vanilla completes this classic dessert recipe! Chewy, gooey, sticky and chewy, these delectable bars will be your new favorite way to have rice krispy treats!

These Brown Butter Rice Krispy Treats are utter perfection! Nutty, buttery, gooey and a hint of vanilla completes this classic dessert recipe! Have a super sweet day!

xo, Hayley

Blueberry Cheesecake Pancakes

These Blueberry Cheesecake Pancakes are such a cinch to make! Fresh, soft blueberry pancakes are topped with a lusciously creamy cheesecake filling and finished with blueberry pie filling. The perfect every day indulgence! Breakfast for dinner is one of my favorite things ever.

There’s just something so fantastic about eating pancakes, waffles and bacon at nighttime. It’s like getting to stay up late to watch a TV show when you were a kid… just an awesome indulgence, you know?

But for the longest time, I loathed making pancakes because all of our pans are ancient.

I mean, they’re like from the dawn of time itself.

They’re warped, old,and the last time it was considered a nonstick pan, Abraham Lincoln was still president. I mean, our pans suck.

So as you can imagine, making pancakes on warped, terribly non-non-sticky pans was quite a challenge, and for the longest time we never had pancakes for this reason.

But then one day, I went into Target for one thing and came out with the entire store (how does this always happen!?) and one of my impulse buys was a griddle. BEST PURCHASE EVER. I can make pancakes all the live long day now, and none of them stick. It’s basically kismet that the griddle ended up in my cart, because now I can’t stop making pancakes!

One of my favorite ways to make pancakes is with Krusteaz Pancake Mix. It has all the measuring done for you and you just have to add water – so simple! And now that I’m becoming a pancake princess (my new official title), I’m experimenting with different pancake flavor combinations and these Blueberry Cheesecake Pancakes are one of my new favorites!

These Blueberry Cheesecake Pancakes are such a cinch to make! Fresh, soft blueberry pancakes are topped with a lusciously creamy cheesecake filling and finished with blueberry pie filling. The perfect every day indulgence! Stacked high with lusciously creamy cheesecake filling in between each layer, the pancakes are topped with a fabulous blueberry pie filling for that authentic blueberry flavor which brings out the blueberries in the Krusteaz Blueberry Pancake Mix. They’re a total indulgence, but totally worth it.

For the recipe, be sure to hop on over to Krusteaz’s website! You can get the recipe HERE!!

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!

Reese’s Stuffed Tagalong Cookies

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

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

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

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

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

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

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

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

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

And then make these, pretty please?

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

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

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

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

xo, Hayley

Homemade Milk Jam {Dulce de Leche}

This Homemade Dulce de Leche (or Milk Jam) is SO EASY and made with only ONE ingredient! Rich, buttery, creamy and gooey, it works in a variety of recipes or on its own as a gift! I’m so excited to bring you this recipe today for Homemade Milk Jam, aka Dulce de Leche!

So remember when I made my Strawberry Pretzel Salad Parfaits and spoke about my experience with Best Food Facts for the TASTE15 program? Well Best Food Facts ended up taking me to Bentonville, Arkansas and Chicago last year to learn more about food and where it comes from.

The best part of the trip (besides visiting some really cool cities) was making new friends with some other bloggers and farm bloggers. I had no idea all the work that goes into farming, be it dairy farming or corn farming. One farmer even grew canola oil, which, stupid me, I had no idea you could farm.

Since I work with dairy ALL the time, I took the time to interview one of the farm bloggers on our trip, Krista Stauffer. Krista runs a dairy farm with her husband in Washington and knows everything there is to know about all things dairy. Can you imagine how delicious and fresh their milk must be? I asked her if she’d ship me my own cow but she was like “you’re crazy and I’m putting you on a cow-buying list for suspicious people.” So it was a no-go.

ANYWAY. Krista answered a lot of questions for me about the process of milking a cow and what happens after milking the cows, which I found so interesting. Krista says, “After the cow is milked, the milk is stored in a stainless steel tank where it is immediately cooled. The milk truck arrives, takes a milk sample to be tested later for quality, components and antibiotics. The milk is loaded on the truck to be transported to the processing facility. At the plant, the entire tanker of milk is tested for antibiotics. At this point any milk with a positive test would require all the milk to be disposed of. All milk that passes the test, is unloaded at the plant. It is then filtered & pasteurized. It depends on the processing plant as well as the milk from the farm which products it is made into. For example, milk with a higher butterfat could become cottage cheese, buttermilk, etc.”

Krista and her family ship all of their milk to the Northwest Dairy Association, also known as Darigold. I became excited because I’ll sometimes buy Darigold butter! Knowing I may be eating a product made with milk from Krista’s farm is so cool!

And since today’s recipe used sweetened condensed milk, I figured we’d all want to know what the process of making sweetened condensed milk was. Krista and Best Food Facts’ resident nutritionist Sarah Downs explain: “Sweetened condensed milk, also known as condensed milk is created when some water is evaporated from the milk and sugar is added until a 9:11 (nearly half) ratio of sugar to milk is reached. The sugar added to sweetened condensed milk of course give it that sweet and gooey awesomeness but also helps to extend the shelf life.” That thick, sugary, gooey consistency is perfect for making magic bars, which I have a ton of recipes for on my blog, and what makes it one of my favorite ingredients!

BUT, don’t confuse sweetened condensed milk with evaporated milk. Sarah says they’re very different (and they are!) For one, there’s a consistency difference. Evaporated milk has a thinner, runnier consistency much like skim milk. Sweetened condensed milk is thick, almost like a syrup or gravy. According to Sarah, “both are forms of concentrated milk in which 60% of water is removed. The major difference is the sugar content. Sweetened condensed milk (as the name implies) is always sweetened and evaporated milk is unsweet.” Evaporated milk is great for pumpkin pie and fudge!

And probably the most important thing I asked Krista: Chocolate or regular milk? Krista says she enjoys regular milk with warm cookies, and chocolate milk with dinner. I think I like this girl 🙂

So now that we know all about dairy and sweetened condensed milk, it’s high time I explained to you that this homemade milk jam is made exclusively with sweetened condensed milk. That’s it. ONE ingredient. You probably don’t believe me, but you should!

This Homemade Dulce de Leche (or Milk Jam) is SO EASY and made with only ONE ingredient! Rich, buttery, creamy and gooey, it works in a variety of recipes or on its own as a gift! And by the way, wondering why I’m calling it “milk jam”? Well because it is! ‘Dulce de Leche’ and ‘Confiture de Lait’ both translate to ‘sugar of milk’, and milk jam/dulce de leche/confiture de lait all are made by simmering milk and sugar together. Instead of making it with whole milk and sugar and boiling it, I took a shortcut route and made it using sweetened condensed milk. Easy peasy! And so delish!

I meaaaaaaan…

This Homemade Dulce de Leche (or Milk Jam) is SO EASY and made with only ONE ingredient! Rich, buttery, creamy and gooey, it works in a variety of recipes or on its own as a gift!

4.5 from 2 reviews
Homemade Milk Jam {Dulce de Leche}
Author: 
Recipe type: Candy
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Homemade Milk Jam (Dulce de Leche) is DELICIOUS. Thick, creamy, and utterly perfect - and made with only ONE ingredient!
Ingredients
  • 2 cans (14 oz each) sweetened condensed milk
  • 4 (4 oz) mason jars
Instructions
  1. Open up the cans of sweetened condensed milk and pour the contents evenly among the four mason jars. Seal the lids on all the jars.
  2. Place the mason jars into a large slow cooker and cover completely with hot water, making sure there's at least an inch of water covering the tops of the mason jars. Cook on LOW for 10-11 hours (I cooked mine for 11 for deeper flavor/color).
  3. CAREFULLY remove the jars with tongs, as they will be scalding hot. Allow to cool and dry on a dish towel, about 2 hours. Rust may have formed on the tops of the mason jars during their bath; simply wipe it off. Store milk jam in the fridge for up to 3 weeks.

This Homemade Dulce de Leche (or Milk Jam) is SO EASY and made with only ONE ingredient! Rich, buttery, creamy and gooey, it works in a variety of recipes or on its own as a gift! Rich, deep, buttery, gooey goodness. This tastes AMAZING on top of ice cream!

For more info about Krista Stauffer, be sure to visit her blog: The Farmer’s Wifee. And for more info on Best Food Facts, be sure to visit their website.

Want more Dulce de Leche goodness? Check out these recipes!

These Dulce de Leche Cheesecake Bars are a sweet and salty lover's dream come true! You'll love this easy, foolproof cheesecake recipe!Dulce de Leche Cheesecake Bars

DULCE DE LECHE BARSDulce de Leche Chocolate Gooey Bars

This Homemade Dulce de Leche (or Milk Jam) is SO EASY and made with only ONE ingredient! Rich, buttery, creamy and gooey, it works in a variety of recipes or on its own as a gift!

Have a super sweet day!!

xo, Hayley

In the interest of full disclosure, I was a brand ambassador for Best Food Facts in their TASTE 15 program. I was sponsored and compensated to write this post. All opinions are 100% my own. 

 

Biscoff Taffy Truffles

These Biscoff Taffy Truffles are irresistibly poppable! Sweet, spicy and coated in rich white chocolate, they're a no-bake treat that's totally easy! Can we talk proximity for a moment?

Some people have NO idea what this means unfortunately, especially when you’re out shopping.

I cannot tell you how many times I could be minding my own business standing in line and feeling someone else’s breath on the back of my neck. If I can hear you breathing, you’re way too close to me, buddy.

And my new personal favorite: people standing right next to me when I’m checking out at the grocery store. They’re practically behind me while I’m entering my PIN and it makes me SO uncomfortable.

It’s pretty much to the point where I want to ask them if they’re buying my groceries for me since they’re standing so damn close. That, or give them a really long, inappropriate hug for having no sense of proximity.

And how come it’s always the smelliest people who get close? Like, why can’t a really hot guy wearing really yummy cologne get close to me? It’s always some old dude who smells like old socks or someone who hasn’t used a bar of soap in a decade. WHY, CRUEL WORLD, WHY?

And when you try to move up and away from them, they never take the hint. They just inch closer and closer, to the point where they’re practically piggy-backing you, and you just want to turn around and kick them in the groin for invading your personal bubble.

I don’t know about you, but I need a decently-sized personal bubble around me at all times. Maybe I should hire my own security team who envelopes around me at all times. Or maybe I should start smelling like old socks… maybe then, people will avoid me.

Anywho, personal problems aside, let’s talk about these Biscoff Taffy Truffles. You guys know about Biscoff right? It’s a spread made of ground Biscoff cookies that has a similar texture to peanut butter but has a spicy-sweet flavor, similar to graham crackers. It comes in crunchy and creamy form, and today the creamy version is used for these irresistible truffles.

These Biscoff Taffy Truffles are irresistibly poppable! Sweet, spicy and coated in rich white chocolate, they're a no-bake treat that's totally easy! The taffy cookies remind me of my grandma, who always had them on hand in her pantry whenever I’d visit. They’re rectangular cookies made by Mother’s brand, and they have a graham cracker-y tasting outer shell with a smooth, sweet taffy filling. In a word? Totally divine. And combined with the Biscoff spread and a little cream cheese, they transform into bite-sized perfection.

Psst – these would make a great last-minute Santa gift – just sayin’!

These Biscoff Taffy Truffles are irresistibly poppable! Sweet, spicy and coated in rich white chocolate, they're a no-bake treat that's totally easy!

Biscoff Taffy Truffles
Author: 
Recipe type: Treats
Prep time: 
Total time: 
Serves: 20-24
 
These Biscoff Taffy Truffles combine taffy sandwich cookies with the rich, smooth Biscoff spread.
Ingredients
  • 1 pkg Mother's Brand Taffy Cookies, finely crushed
  • 6 oz cream cheese, softened
  • ½ cup Biscoff spread
  • 1 pkg vanilla CandiQuik or almond bark
  • Toasted coconut, for sprinkling on top (optional)
Instructions
  1. In a large bowl, combine the crushed taffy cookies crumbs, the cream cheese, and the Biscoff spread. Using a large spoon or your hands, begin mixing the ingredients together to form a cohesive dough. Mixture will be sticky!
  2. Roll into Tablespoon-sized balls and place on a foil-lined baking sheet. Freeze for about 20-30 minutes or until firm.
  3. Once firm, melt your vanilla CandiQuik until smooth, according to package directions. Coat each truffle into the CandiQuik, coating completely, and allowing excess to drip off. Return to the baking sheet. Top with sprinkles or toasted coconut, if desired. Allow to set before serving.

These Biscoff Taffy Truffles are irresistibly poppable! Sweet, spicy and coated in rich white chocolate, they're a no-bake treat that's totally easy! Easy, delicious, and totally irresistible, these Biscoff Taffy Truffles will soon become a new favorite!

Have a super sweet day!

xo, Hayley

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