No-Bake Pink Lemonade Cheesecake Pie

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

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

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

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

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

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

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

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

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

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

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

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

Have a super sweet day!!

xo, Hayley

 

 

Samoas Magic Bar Pie

Samoas Magic Bar PieWhen I was in Girl Scouts, our troop leader totally didn’t do anything cool. Other troops were raising money to go to Disneyland, or sleepovers at the zoo, or other cool things.

We went camping. Once. It was lame because two girls kicked me out of their tent.

We went to a safety school. We learned not to walk in front of cars. All it made me do was want to walk in front of a car.

And the rest of the time, we spent in a cold, empty classroom at my elementary school. All the girls knew each other super well, so they clamored together. I was just kinda the outcast brownie, the one who never had all her patches sewn on, the one who didn’t get along with the other girls, and the one who longed for sleepovers at the zoo while secretly hating our troop leader for being a loser who totally dropped the ball on this life-building girl-power skills thing.

But I didn’t need the girls there. I had cookies, obvi. The cookies were pretty much the only redeeming factor of putting up with all those shenanigans because the second it was cookie season, I was alllll about the Samoas. To me, the Samoas are pretty much the perfect cookie. Crunchy shortbread, creamy caramel, sweet toasted coconut and that perfect drizzle of chocolate… it’s pretty much one heavenly, perfect little bite. And I know I’m not the only Samoa-freak out there… there’s hoards of ya, and this is our time to unite and REJOICE over the invention of this fabtastic pie.

DSC_0354AYou know magic bars? This is that… in pie form. It’s chewy, gooey and positively luscious. It tastes of Samoas, thanks to the classic components swirled in every bite: actual Samoa cookies, coconut, bits of caramel, chocolate chips, Rolos, and the whole thing is smothered in sweetened condensed milk (aka the nectar of the Gods). Then it’s baked until golden and bubbly and served up to Samoa-lovers everywhere. You’re welcome.

DSC_0372AOkay. Enough chit-chat. We need to dig in. This caramel is bananas. Or rather, s-a-m-o-a-s. I’ll stop.

DSC_0362A

Samoas Magic Bar Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Samoa-cookie lovers everywhere, rejoice! This chewy, gooey, outrageous pie tastes just like a giant Samoa cookie, in a fun twist between magic bars and pie!
Ingredients
  • 1 refrigerated pie crust, room temperature
  • 1 pkg (24 count) refrigerated chocolate chip cookies, room temperature
  • 1 pkg (about 20) Samoas cookies, roughly chopped (if you can't find Samoas or don't want to chop up a box, Keebler makes a similar cookie sold at most supermarkets)
  • ½ cup chocolate chips
  • 1 cup shredded coconut
  • 1 pkg Kraft caramels, unwrapped and cut in half
  • ½ cup Rolos, unwrapped and chopped
  • 1 can (14 oz) sweetened condensed milk
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9" pie plate with cooking spray. Roll out the pie crust to fit into the bottom and up the sides of the pie plate. Crimp the edges of the pie crust if you'd like.
  2. Using your hands, press the cookie dough into a plane of dough and press into the bottom of the pie crust; it'll be super thick. Top evenly with chopped Samoas cookies, chocolate chips, shredded coconut, caramels and chopped Rolos. Drizzle evenly with the sweetened condensed milk. Cover the edges of the pie crusts with a pie shield.
  3. Bake for approx. 30-35 minutes or until the center is golden brown and bubbly, but appears set. If it slightly jiggles, that's okay, but it shouldn't be sloshing around. Allow the pie to cool completely before cutting into squares. Serve with ice cream or more caramel, if desired.

DSC_0381AGooooooooey. So very gooey!

DSC_0388ATo be honest, I added the chocolate chip cookie dough into the bottom layer for a couple reasons. 1) for substance. It helps create a nice, thick, gooey cookie base for this pie. 2) because I needed to use up some refrigerated dough I had in my fridge (oops). And 3) because it’s freaking delicious – why are you questioning my decision? :)

Samoas Magic Bar PieHave a delicious day!!

xo, Hayley

The Easiest Lemon Tarts

LemonTartsI struggle to call this a recipe since it’s about the furthest thing from it.

You know when you just happen to throw something together and of course everyone raves over it and asks for the recipe and you’re like, “um, I put ground sausage in my boxed stuffing mix” and they treat you like the Second Coming? Yeah, this is exactly that except minus sausage and stuffing and add lemon curd and sugar cookie dough.

I mean, not even a thing. But it’s totally a thing. Congrats, are you thoroughly confused now?

The best part about this faux-recipe is that it’s so simple and so… rustic. Rustic isn’t the right word but you know what I mean, right? Where you just throw it together effortlessly like some kind of chic baker without a care in your breezy world. Even though we all know ‘effortless’ is just a crap term for “I spent two hours arranging these organic, freshly-picked-from-my-garden tulips just-so in this makeshift mason jar vase with a raffia ribbon.” Or, “oh this top knot? I only had to watch 18 hours of YouTube tutorials before I could master taking my Lauren-Conrad-esque hair and piling it into this messy-yet-chic bun. Totes easy.”

But rustic almost implies lazy, like “I didn’t give two craps about the way this chicken looks, so eff it, I’m calling it rustic” …and everyone swoons. Wood paneling you didn’t feel like putting a second coat of paint on — hell, call it rustic. People will understand. It’s art, man. Don’t box me into your perfectionist world, dude.

I don’t even know what I’m saying anymore. BUT I do know that you and I must make these tartlets together because not only are they adorable and bite-sized, but they’re friggin’ delicious. Rustic laziness or not.

Irresistible two-ingredient tarts. If that’s not effortless, I dunno what is.

DSC_0448A

The Easiest Lemon Tarts
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Two ingredient Lemon Tarts are both refreshing and delicious! Feel free to top them with powdered sugar, as shown, meringue, or even fresh whipped cream.
Ingredients
  • 1 pkg (24 cookie count) refrigerated sugar cookie dough, at room temperature
  • 1 jar lemon curd (or use your own homemade version, you effortless person, you)
  • Powdered sugar, for dusting (optional but recommended)
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray and set aside.
  2. Using your fingers, gently flatten each ball of dough and press it into each muffin cavity, going up the sides of the cavity to create a small bowl of dough. Repeat with remaining dough and bake for approx. 10-12 minutes or until the edges are light brown.
  3. Allow the sugar cookie cups to cool in the pan for about 10-15 minutes. While they cool, very gently press your thumb or the handle of a wooden spoon into the center of each cookie cup to create a well; this will be filled with the curd. Once the cups have cooled some, use a knife to run along the edges of the cups to gently lift them out of the pan. Allow the cups to cool on a wire rack completely.
  4. Once cups are cooled, fill with about a teaspoon of lemon curd. Top with a dusting of powdered sugar if you'd like. Serve immediately.

DSC_0441ASo effortless, even Lauren Conrad would approve.

Have a delicious day!

xo, Hayley

Avalanche Cookie Clusters

Avalanche Cookie ClustersWhen I was in high school, one of the coolest things to do was to visit Downtown Sacramento.

Now mind you, I am a kid from the suburbs, about 20 minutes away from Downtown. But seeing as the most exciting thing in my town was the halfway abandoned Yogurt Delite, Downtown seemed so cool and exotic and hip and different to a 15-year old.

For one, Downtown had a mall which was just as crappy as our mall, but better because it was Downtown. And it had a gargantuan Forever 21 in it which was sofreakinawesome because ours only had a Wet Seal and everyone knows Forever 21 > Wet Seal, amirite?

Second, Downtown was connected to Old Town, which is exactly what you think of when you think of a once-small mining town. Cute, quaint old buildings and cobblestone streets with wooden sidewalks and horse-drawn carriages clopping around. Old Town had some quirky shops that my friends and I loved to explore in, but mostly, we enjoyed hitting up the Rocky Mountain Chocolate Factory down there.

My mom would send me on my day-long jaunt to Downtown with $20 to spend on lunch, but little did she know that most of that money went to things at Forever 21 and of course, chocolates from Rocky Mountain. If you’ve never been to Rocky Mountain Chocolate Factory before, it’s pretty much the most heavenly place on earth, with floor-to-ceiling displays of chocolate truffles, candies, confections and more, and more often than not, they’re stirring up a fresh batch of caramel and dipping everything under the sun right in front of your wee beady eyes.

In other words, a hungry teenager’s dream come true.

One of my favorite things to get were the caramel apples (hello, best treat evah) and their Avalanche Bars. The Avalanche Bars are probably what Rocky Mountain’s most known for, and for good reason. If ya don’t know, Avalanche Bars are basically white chocolate and peanut butter mixed together with rice krispy cereal and marshmallows, then studded with chocolate chips. Prettttttty genius, with the whole sweet-salty-crunchy-gooey factors happening at once. And did I mention it was a hungry teenager’s dream come true?

But since my days of dwelling Downtown are long over (and since I’ve grown up and realized Downtown isn’t that cool after all, parking sucks, and is that homeless person flashing everyone?), it’s been quite some time since I’ve had an Avalanche Bar. But since I saw Shelly post her version of Avalanche Cookies, I knew I had to recreate this childhood treat at home… with my rebellious spin, duh.

DSC_0402AEnter pie crust. Yeah, pie crust. Homie play. Homie play like that. Pie crust offers a delightful, unexpected crunch to these clusters and a bit of a doughy, cookie feel. It’s hard to explain but easy to eat 10 of these incredible cookie clusters, also inspired by the mil-dollar Pillsbury Bake-Off winner’s recipe which includes bits of baked pie crust in her cookies, too.

Genius? Hell yes it is. And ohmigawd, did I mention a DREAM COME TRUE?!

DSC_0405ASeriously. Can’t stop, won’t stop — and you shouldn’t either. Make these NOW! Live the dream!!

DSC_0397A

5.0 from 3 reviews
Avalanche Cookie Clusters
Author: 
Recipe type: Cookies, Treats
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Irresistible, incredible and outrageously delicious, these addictive Avalanche Cookie Clusters are inspired by Rocky Mountain Chocolate Factory's delectable Avalanche Bars! You and your family will love the unexpected twist of pie crust bits in these fabulous cluster cookies!
Ingredients
  • 2 cups Rice Krispies cereal
  • 1 & ½ cups miniature marshmallows
  • ½ cup creamy peanut butter
  • 1 pkg Vanilla CandiQuik
  • 1 refrigerated pie crust
Instructions
  1. First, preheat oven to 350 degrees F. Line a baking sheet with a silicone liner or with parchment paper. Mist parchment (if using) with cooking spray. Place the pie crust on the baking sheet and, using a sharp knife or a pizza wheel, cut the pie crust into thin strips, then cut crosswise to make small, bite-sized squares. Separate the squares so that they don't touch as much, and bake for approx. 15 minutes or until golden brown. Cool completely.
  2. In a large bowl, melt the CandiQuik according to package directions or until smooth. Stir in the peanut butter until blended. Working quickly, add in the cereal, marshmallows and pie crust pieces and toss gently to coat completely.
  3. Working fast, drop heaping ¼ cup-sized clusters of the mixture onto foil-or silicone-lined baking sheets. Because of the CandiQuik, the mixture could harden so it's key to work as fast as possible! Allow the clusters to set before serving. Store leftovers airtight, at room temperature, for up to a week.

DSC_0408AButtery, creamy, crunchy, gooey, crispy, salty and oh-so-decadent, these are THE BOMB. Easily my new favorite cookie-candy hybrid and I guarantee they’ll be yours, too!

*Tip: for chocolate-lovers, feel free to sprinkle each cluster with some miniature chocolate chips before they set for a little chocolate kick!*

Have a fabulous day!!

xo, Hayley

Deep Dish Salted Caramel Apple Pie & A CorningWare Color Friendsgiving Giveaway!

deepdishapplepieHappy Monday, everyone!!

Can you believe it’s already November?! Craziness, right?! And with Thanksgiving just weeks (!!) away, I figure you guys are probably starting to make your holiday eating plans. But before you finalize them, let me and the folks at CorningWare try to convince you to host a Friendsgiving Party like I did!

If you’re like me, your friends are just as important as your family and sometimes, you just want an informal Thanksgiving meal without all the fuss of dodging ancient Aunt Helga’s questions about your love life. I don’t blame you! A Friendsgiving is a modern, fun and updated Thanksgiving that’s far less fussy than your traditional dinner. The food can be a potluck style, Chinese takeout, a spin on the traditional fare, Italian food bar… really, whatever your preference! And it just gives you a chance to reconnect during the craziness of the holidays and enjoy one another’s company. Preferably with wine :)

DSC_0718ASo to celebrate their awesome CW Color by CorningWare collection of dishes (which are gorgeous, by the way!) I hosted my very own Friendsgiving and invited some of my favorite peeps over. I went with a more traditional fare-route, but honestly, I kind of wished I’d thrown an Italian food bar because how awesome, right? At least there’s time for a second Friendsgiving before the big meal!

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DSC_0715ASince I love to cook as well as bake, I took over the food and insisted my pals bring the booze and good conversation. Plus, it gave me a chance to try out and display my CW by CorningWare Color Collection of dish wares! The CW Color line features bright, vibrant colored dishware that nests together easily for compact storage, have a modern, contemporary design and come in a variety of sizes and shapes for both cooking and displaying. Made of durable stoneware, they’re oven, microwave and dishwasher safe and are sturdy enough for every day use or great to break out for entertaining. And they were a fab conversation piece at my Friendsgiving table!

DSC_0726ADid I mention the CW by CorningWare collection reaaaally made my Deep Dish Salted Caramel Apple Pie stand out? I mean, look at the caramel! It totally popped against the gorgeous sea-blue color of their larger dish.

DSC_0722AIf you’d like to WIN a four-piece collection of CW by CorningWare, just fill out the rafflecopter prompt below! I’ll randomly choose a winner on 11/10 so you’ll have plenty of time to cook up something fun and fanciful for your very own Friendsgiving!

a Rafflecopter giveaway

Now, let’s talk PIE. I’m a huuuuuge fan of pie and always make room for not one, but two slices (or more… let’s be honest). And deep dish pie? Ermahgerd, I’m all about it! This recipe couldn’t be simpler and features a phenomenal crumble on top, giving this pie some more texture, chew, and deliciousness. Then the whole thing is topped with a luscious salted caramel sauce. Really, if we’re being completely honest… I’m most thankful that I had leftovers of this :)

DSC_0734A*slightly adapted from Taste of Home

4.6 from 14 reviews
Deep Dish Salted Caramel Apple Pie & A CorningWare Color Friendsgiving Giveaway!
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This deep dish apple pie is a great, no-fuss way to make and bake pie! Filled to the brim with tender, cinnamon apples and topped with a brown sugary crumble and luscious salted caramel sauce, there will be no leftovers!
Ingredients
  • 1 pkg (2 count) refrigerated pie crusts, at room temperature
  • 10 cups (about 6 large) Granny Smith apples, peeled, cored and cut into pieces
  • 1 tsp lemon juice
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 3 Tbsp flour
  • 1 & ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • FOR CRUMBLE:
  • ½ cup brown sugar
  • 1 cup flour
  • 1 stick (1/2 cup) unsalted butter, melted
  • ¼ cup old-fashioned oats
  • 1 tsp cinnamon
  • Salted Caramel Sauce (prepared from your favorite brand; I used Smuckers Simple Delights)
Instructions
  1. Preheat oven to 375 degrees F. Liberally grease a 13x9" baking dish with cooking spray and set aside. Meanwhile, on a large, clean work surface, lay the pie crusts on top of one another and roll them out to help press them together and to make them about the size of the baking dish. Press the pie crust layer into the baking dish evenly along the bottom and up the sides; set aside.
  2. In a large bowl, combine the apples, lemon juice, brown sugar, white sugar, flour, cinnamon and nutmeg and gently toss to coat. Spread the apple mixture evenly into the pie crust; top with HALF of the salted caramel sauce. Then, in a smaller bowl, combine the crumble ingredients (brown sugar, flour, butter, oats and cinnamon) until coarse and crumbly. Sprinkle the crumble on top until it covers the apples completely, or as close to it as possible.
  3. Bake for approx. 40-50 minutes or until the top is golden and the mixture is bubbly. Check on the pie at about the 30 minute mark to see if you need to tent the crumble to prevent it from burning. Allow the pie to cool completely before cutting into squares, then top with the remaining salted caramel sauce.

DSC_0745AButtery, crumbly, sweet, tart and loaded with luscious salted caramel — no, I’m not describing myself but rather this fantastic, foolproof apple pie! You will never want to bake a traditional pie again once you’ve had a bite of this monstrous deep dish version, swimming in salted caramel. It’s a total showstopper!

In case you were wondering about my other Friendsgiving meal items, here’s where I found those recipes!

Slow Cooker Turkey from Six Sister’s Stuff
Bacon Brussels Sprouts from Food Network
Green Bean Casserole from the back of the French’s Fried Onion can
Stuffing made from Mrs. Cubbison’s Cornbread Stuffing mix
Panera-Copycat Mac & Cheese from Rachel Cooks

Be sure to connect with CorningWare! Give them a follow & like on FACEBOOK, TWITTER, INSTAGRAM & PINTEREST, and be sure to follow along with the #friendsgiving or #CWColor hashtags to see other people’s Friendsgiving meals & recipes!

Have a fantastical day!!

xo, Hayley

In the interest of full disclosure, I was generously provided with a set of CW by CorningWare dishes to review and cook with, along with compensation to create a Friendsgiving meal. All opinions and ideas expressed are 100% my own.

 

Salted Caramel Pecan Pie Bars {Nutty Desserts Week!!}

SaltedCaramelPecanLet’s talk about neck pillows and how I desperately wanted one for so long.

You know – the U-shaped neck pillows everyone has on airplanes? Since I’ve been traveling more, and typically to the East Coast, I’ve been experiencing more and more the discomfort of reading/sleeping/eating on the plane for extended periods of time. I would see other passengers resting comfortably, their heads placed purposefully within the confines of a plush, microfiber neck pillow while they slept or read their iPads. Meanwhile, I was over in 14B craning my neck to read my Glamour article and experiencing neck cramps from my futile, pathetic attempts to nap on the plane and rest my head against the cabin walls.

I figured all of these flying woes would be solved with my very own neck pillow. So after experiencing numerous miserable-neck pain-inducing flights and bypassing all the neck pillows in the stores, I finally caved and bought myself my very own neck pillow.

And for some reason, I bought it at the airport where it cost me my left leg. So while I was a new amputee, dammit if my neck wasn’t comfortable.

I snuggled into my seat, wrapped the neck pillow around my head and instantly felt the discomfort everyone else probably feels when there’s a giant inflatable microfiber pillow surrounding their head like some kind of cast. What the hell? I thought neck pillows were supposed to ooze comfort and induce sound napping? I thought I would look like someone in a neck pillow commercial, a blissful smile upon my face as I read a newspaper. I thought neck pillows would make me read newspapers. WHAT WAS THE DEAL?!

I figured perhaps I was new to this neck pillow business and as such, there was some kind of science to it. Like maybe you had to use your neck pillow a couple of times before you broke it in, like after you buy a new pair of shoes. But after spending six hours on a flight to Charlotte taking nothing away from my neck pillow bliss except for a throbbing neck cramp, I figured I just wasn’t meant to enjoy neck pillow pleasures like most people.

Not to mention, when I got off the plane and was walking around the airport, I didn’t want to be that person with the neck pillow around my head as if it were some kind of stylish accessory, so I simply snapped it (it had a snap closure) onto the handle of my roller bag and went along my way. WELL, neck pillow apparently didn’t like me as much as I disliked neck pillow, because homeboy kept trying to escape every chance he got. I cannot tell you how many people stopped me in the terminals, on the moving walkways, and at the airport Popeye’s telling me that my neck pillow had fallen off. So I’d begrudgingly clomp back to where my neck pillow lay, lifeless on the airport floor, and pick it up with great disdain in my eyes.

After my East Coast rendezvous of traveling from Charlotte to New York City, the entire time picking up my fallen, suicidal neck pillow off of the ground, I’d finally had enough. As I tip-toed down the CREAKIEST STAIRS EVER in the NYC apartment I stayed at (all three floors of them) at 5 in the morning carrying a carry-on bag the weight of a small Sumo wrestler, my neck pillow dropped off again. As I attempted to lug this gargantuan piece of luggage down these creaky-ass stairs while trying not to wake the entire island of Manhattan, I noticed my neck pillow at the top of the staircase, lying lifeless. And it was in that moment of defiance that I just flipped. I had spent most of my vacation picking up the fallen neck pillow off of the ground, a pillow that wasn’t even comfortable and a pillow that I’d lusted after like it was some kind of Ryan Gosling voodoo magic pillow. And now, I’d had enough. I abandoned that $20 neck pillow, leaving it lifeless in my dust as I sped off into the New York City sunrise toward my California home. Who knows. The neck pillow may have found a new owner, a new life with a foreign visitor also staying in my apartment. Maybe it was tossed into the garbage, a careless reminder that sometimes, things aren’t what they seem. Or perhaps it went on to cushion another person’s neck with the comfort and bliss I so craved.

Whatever happened, all I knew was my neck never felt better and neck pillows are so overrated. And next time I travel, I’m just going to solve my cramped-neck problem by bringing along a personal masseuse. That’s worth the money, am I right?

Anywho. To continue #NuttyDessertsWeek, I had to bring along a classic: pecan pie! Especially with the holidays creepin’ up on us, pecan pie is a staple for any Thanksgiving or Christmas dinner table and for good reason: everyone loves the gooey, brown sugary filling swimming with crunchy, salty pecans layered within a flaky, buttery crust. But to switch things up (because change is good!) I decided I’d transform that classic pie into something portable, unique and ultra sinful: Salted Caramel Pecan Pie Bars is the answer to that!

DSC_1101AThese bars are loaded with sweet and salty pecans, that gooey, rich brown sugar/caramel filling and topped with a decadent drizzle of buttery salted caramel, all contained on a sugar cookie crust. Yeah, I didn’t skimp on this recipe :) and within one bite, I know you’ll be hooked!

…And I promise they’ll be much better than a neck pillow!

DSC_1087A*adapted from the cookbook Cookie Dough Delights

4.7 from 3 reviews
Salted Caramel Pecan Pie Bars {Nutty Desserts Week!!}
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Salty pecans swim in a rich and gooey brown sugar caramel in these fantastic bars which are then topped with salted caramel. An unforgettable holiday dessert that's sure to be the first one to go!
Ingredients
  • 1 pkg (24-count) refrigerated sugar cookie dough
  • 1 cup dark brown sugar, packed
  • 1 cup corn syrup (light or dark)
  • ½ cup (1 stick) unsalted butter, melted
  • 4 eggs
  • 1 tsp vanilla extract
  • 2 cups chopped pecans
  • ½-2/3 cup salted caramel sundae sauce (I love the Smucker's Salted Caramel Sauce or Trader Joe's Fleur de Sel Sauce, but any brand will do. If you cannot find salted caramel sauce, use regular caramel sundae sauce and sprinkle sea salt on top to finish)
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. Mist the foil lightly with cooking spray. Unwrap the sugar cookie dough and gently press it in an even layer along the bottom of the prepared pan, forming a crust. Bake the crust layer for about 10-13 minutes or until the dough is golden brown and slightly puffy. Remove the crust from the oven but leave the oven on.
  2. While crust bakes, make your filling: in a large bowl, whisk together the brown sugar, corn syrup, melted butter, eggs and vanilla until smooth. Stir in the pecans to coat. Once crust has browned, evenly spread the pecan filling mixture over top of the crust.
  3. Return to the oven and bake for another 25-30 minutes or until the filling is bubbly and just about set. If there's a slight jiggle, that's okay - but do not over-bake it as the mixture will continue to set as it cools. Cool the bars completely, then refrigerate the bars for a couple hours to set. Once the bars are set, cut into bars, drizzle with the salted caramel sauce and serve! These are gooey and messy, so I suggest serving them with a fork on a plate!

DSC_1098AI meeeeannn.. just LOOK at the caramel! Insanity, people. Salted caramel and pecan pie are a match made in dessert heaven! I use Diamond of California Chopped Pecans because it comes conveniently chopped which is an awesome timesaver! And I cannot get enough of the sweet crunch from the sugar cookie base — it’s such a genius and easy base that’s far less fuss than a traditional pecan pie crust. If you’re a chocolate lover, feel free to use chocolate chip cookie dough in its place for a fun twist!

Stay tuned for more Nutty Desserts!!

Have a fantastical day!!

xo, Hayley

 

 

Apple Fritter Pie {Apple Fritter Week!!}

applfritterpieWelcome to Apple Fritter Week!!

A couple weeks ago, I was driving to the store minding my own darn business when it struck me like a gigantic bolt of awesome lightning: Apple Fritter Week, it said. I quickly wondered who was talking and why I was listening to an ominous voice telling me to buy apple fritters, but apparently I wasn’t too concerned as I found myself pulling into the local donut shop’s parking lot and buying a half dozen of gigantic apple fritters.

Apple Fritters are one of those donuts that I don’t often think about. I usually go straight for the crumb, or sugar, or frosted-sprinkled cake, or glazed. Blueberry or pumpkin cake if they have it. And apple fritters, sadly, fall at one of the last picks. That doesn’t mean I don’t love them – oh no, there’s plenty of lovin’ to go around – but I generally don’t pick them. This is my apology to all those apple fritters I’ve bypassed in the past. This is for you, buddy.

DSC_0918AIt felt right to kick things off with a pie. After my Glazed Donut Pie was such a huge hit, I figured an Apple Fritter Pie wouldn’t be such a bad idea. And guys, I was right – this pie is simply phenom. Loaded with real, crispy and tender apple fritters in every bite, then topped with an irresistible sugary glaze, just like when the donuts are piping hot from the fryer. Everything’s contained within a buttery and flaky pie crust and is scented so perfectly with cinnamon, nutmeg, and apple cider, which is in both the chess mixture (the mixture that binds the donuts together) and in the glaze.

Overall, I couldn’t think of a better way to apologize to all my betrayed apple fritter brothers and sisters. And I hope you’ll agree!

DSC_0916A*adapted from my Glazed Donut Pie 

5.0 from 1 reviews
Apple Fritter Pie {Apple Fritter Week!!}
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Loaded with crispy, tender apple fritters and topped with a sinfully sweet apple cider glaze, this pie tastes like a gigantic apple fritter but without the fuss from the fryer. All that's missing is your fork!
Ingredients
  • 3-4 freshly fried apple fritters (I purchased mine from my local donut shop and they were on the larger side, so I only used 3. If using medium-smaller fritters, use about 3-5, depending on their size)
  • 1 refrigerated pie crust, at room temperature
  • ½ cup (1 stick) butter, melted
  • ¼ cup brown sugar
  • 2 eggs, beaten
  • 2 tsp vanilla extract, divided
  • ½ tsp cinnamon
  • Pinch nutmeg
  • 3-4 Tbsp apple cider
  • 2 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally spray a 9" pie plate with cooking spray. Unroll the pie crust and gently lay it over the pie plate, pressing it down to line the plate. Crimp or pinch the edges and set aside.
  2. Meanwhile, roughly chop the apple fritters into small bite-sized pieces. Fill the pie shell with the apple fritters, piling them as high as possible without them overflowing.
  3. In a medium bowl, whisk together the melted butter, brown sugar, eggs, 1 tsp of the vanilla, the cinnamon, nutmeg, and 1 Tbsp of the apple cider with a whisk until blended. Pour the mixture evenly over top of the apple fritter pieces.
  4. Bake the pie for approx. 30-35 minutes or until the center appears set and bubbly and the edges are light golden brown. Note: you may want to tent the edges of the pie with a pie shield or foil to prevent over-browning. Allow the pie to cool completely.
  5. Once the pie has cooled completely, make your glaze. In a smaller bowl, combine the remaining 1 tsp of vanilla with 2 Tbsp of apple cider and the powdered sugar. Stir vigorously until the mixture is pourable without being too thin; add more powdered sugar to thicken or more apple cider to thin out if possible. Drizzle the glaze over top of the pie and let set, about 15 minutes. Cut into wedges to serve!

DSC_0926AWarm, spiked with cinnamon and nutmeg, and brimming with crispy, freshly fried apple fritters, this pie is a dream come true! Never again will you forget those crunchy, golden, apple-studded delights again because this pie is surely memorable and makes those fritters the star!

Stay tuned for more Apple Fritter treats this week!!

Have a delicious day!

xo, Hayley

Spider Pudding Pies & Witches Cauldrons with Snack Pack Pudding!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SnackPackMixIns #CollectiveBias #shop

spiderpuddingAs a kid, one of my favorite snacks were Snack Pack Puddings!  Chocolate was my favorite, but I didn’t turn up my nose at vanilla.  There was just something so comforting, satisfying and delicious about pudding snacks that has transitioned with me into adulthood — I still love them and enjoy them as a nighttime indulgence!

Also: remember when pudding snacks were the basic chocolate, vanilla, tapioca, and butterscotch? Snack Pack Pudding now makes insanely-cool flavors like Chocolate Cupcake, Apple Pie A La Mode and Lemon Meringue Pie. I meaaan.. Little Hayley would have died over a Lemon Meringue Snack Pack! And how cool would I have been showing everyone at the elementary school lunch table that I had a Chocolate Cupcake pudding? Dude. I would have won that popularity contest and wouldn’t have even needed to manufacture the lie about being related to catalog models. 

Anyway. Crazy-cool flavors aside, my favorite is still chocolate. You can’t go wrong with that rich, soft texture and creamy, milk chocolate flavor… which is why it works perfectly in these spooky Spider Pudding Pies!

DSC_0845ASnack Pack Pudding is scooped from its packaging and is nestled into buttery graham cracker pie crusts, then topped with crushed Oreo Cookies and decorated to look like creepy crawly spiders! Kids and adults alike will delight in these fantastically easy treats and will love that it tastes great. Plus, I don’t know about you, but I love that Snack Packs have the same amount of calcium as an 8 ounce glass of milk. Hello, that means it’s practically a health-food. Huzzah!

And if spiders aren’t your thing, I also made some terrifyingly tasty Witches Cauldrons! These bad boys are chocolate cups filled to the brim with bubbling witches brew (aka, Snack Pack Vanilla Pudding!) and topped with the creepiest of ghoulish “spices” including crawly bugs and eyeballs!

Witches CauldronsSo whether you’re on Team Spider or Team Witches, Snack Pack Pudding has got your back this Halloween! Walmart has a humongous display and assortment of Snack Pack Pudding on their Snacks & Crackers aisle, next to the Oreo Cookies and Nutter Butters. They also have this super fun Halloween display in the store where you can find some!

Screen Shot 2014-10-22 at 9.24.38 AMNow which of you goblins are ready to eat?! :)

DSC_0846A

5.0 from 1 reviews
Spider Pudding Pies & Witches Cauldrons with Snack Pack Pudding!
Author: 
Recipe type: Pie, Treats
Prep time: 
Total time: 
Serves: 6-12
 
Adorable, portable Spider Pudding Pies are made with creamy pudding, crushed cookies and a little extra touches to make them extra spooky!
Ingredients
  • FOR SPIDER PUDDING PIES:
  • 6 premade graham cracker pie shells
  • 1 (4-pack) Snack Pack Pudding Snacks in Chocolate
  • 6 Oreo Cookies, crushed
  • Black licorice strings
  • Gummy raspberry candies
  • ½ square vanilla almond bark
  • 12 white chocolate chips
  • FOR WITCHES CAULDRONS:
  • 12 premade chocolate tart shells
  • 2 Snack Pack Pudding Snacks in Vanilla
  • Green liquid food coloring
  • Assorted creepy sprinkles (eyeballs, bones, bugs, etc)
  • 2 squares chocolate almond bark
Instructions
  1. FOR SPIDER PUDDING PIES: First, make the fangs for your pies. Melt the small piece of vanilla almond bark, then use it to gently attach two white chocolate chips to the rim of the pie shell for "fangs." Hold the white chips in place for about 15 seconds. Set aside.
  2. Spoon the Chocolate Snack Packs evenly among the pie shells. Top each pudding pie with crushed Oreo cookies. Snip off 1-2" long pieces of black licorice rope and slip four "legs" in per side of the pie for 8 legs total. Lastly, gently press two gummy raspberry candies into the front by the fangs for the eyes. Serve!
  3. FOR THE CAULDRONS: Spoon the Vanilla Snack Packs into a small bowl and stir in the green food coloring (start with one drop, then add more) until a desired shade has been achieved. Spoon the pudding, about 1 heaping Tablespoonful, evenly among the premade chocolate tart shells.
  4. Top each cauldron with the bubbling brew ingredients: sprinkles, candies, etc. Set aside.
  5. Using the chocolate almond bark, pipe broomsticks onto a sheet of wax paper. Let the broomsticks harden, then peel off and attach or serve with the cauldrons. Serve!

DSC_0853AThese couldn’t be simpler to whip up! Seriously — your guests would be hardpressed to realize this pudding came from a package! Not only is the end result impressive and festive, but Snack Pack Pudding tastes so authentic, creamy and rich that everyone will think you spent hours slaving over the stove. The only ones who will know your spooky secret are the spiders… and they’re getting eaten anyway :)

DSC_0840ABe sure to follow Snack Pack on PINTEREST where they have a super-cool Halloween-inspired Pinterest Board happening now! You’ll be sure to find some spooky-cool and festive ideas for your Snack Pack Pudding!!

Find more Halloween and Fall snack creations on Pinterest

Have a fantastical day!!

xo, Hayley

 

 

Glazed Donut Pie

glazeddonutpieThere are only been a small handful of times where I’ve been outright discriminated against.

Once as a Girl Scout, when my troop was out camping near a river.  The river had a sign that said “No Wading” and the girls with me said “no wadding?” but pronounced it like “wah-ding” so I gently said, “it says no wading” (pronounced “way-ding”).  The girls argued with me for a moment and I was so over their crap that I asked the nearest adult who confirmed my pronunciation was correct.  The girls decided to recruit the other scouts to gang up on me after that and judged me for my proper grammar.  It was inevitably one of the reasons why I dropped out of Girl Scouts — also because brown is so not my color.

Next was the time when one of the managers at a prior job told me I couldn’t wear skulls because they were offensive.  When I gently explained that I celebrate Dia de Los Muertos, a Mexican cultural holiday that celebrates the dead, she was like, “well I’m Mexican and I don’t even celebrate that holiday, so you can’t wear skulls.”  And I was like, “okay.. well I really don’t care what your nationality is but thanks for the background info, and bee tee dubs, I’m still wearing skulls mkay?” And she was all, “I’m going to fire you for wearing skulls!” and I was all “do it!” And she did, so I filed a suit against the workplace.  For someone with a skull, she sure didn’t use it well.

And then, while attending the BlogHer 2014 conference in San Jose, CA this past weekend.  At one of the parties I attended, there was a catered breakfast complete with a made-to-order omelet bar on one side of the room and your standard lineup of other breakfast fare on the other side.

Since I am not one to turn down free food and since it’s a well known fact that vacation calories don’t count, I immediately loaded up on hashbrowns, donuts, fruit and sausage from the other side and hopped in the omelet line for a custom creation.  While the omelet-making woman prepared one omelet, she’d ask the next person in line what they wanted and started searing their mixins.  So as she whipped up Trish’s omelet, I patiently waited for her to ask me what mixins I would like.

And she never did.

So I gently said I would like chopped ham, onions, pico de gallo and cheese, aka the exact same thing Trish got.  The omelet-making woman looked me dead in the eye and pointed behind me to the table of other breakfast fare.  “You can get your breakfast over there,” she said.  I looked at her, then Trish, then the breakfast fare, then Dorothy, and back at omelet-woman.  She was insistent.  “There’s breakfast over there,” she said again, pointing to the other table.

So Trish piped in, “but she wants the same omelet that I had with the mixins right here.”  The omelet-woman was like whatever Trish and continued to tell me I could get my breakfast elsewhere.  I pondered what I could have possibly done wrong to offend the omelet-woman; perhaps mumble aloud that I liked scrambles better?  I don’t know.  It wasn’t like I insulted her long family lineage of omelet-making or her omelet-making skills or anything.  In fact, I marveled at how cheesy and delicious every omelet before mine had looked.

I asked the omelet-nazi, formerly known as omelet-woman, why I couldn’t have an omelet.  “But I want an omelet from here,” I said.  “But I want ham, onion, pico and cheese, please,” I said.  “Why can’t I have an omelet?” I asked.  The omelet-nazi-woman was like, “we have hashbrowns over there, sausage, granola…” clearly avoiding this whole Hayley-omelet subject which quickly became a thing since now Trish and Dorothy were like, “but she wants an omelet!” and the omelet-woman was all “whatever bitches, I don’t need you!” as she dramatically dropped the skillets to the floor, threw up a deuce and bounced.  Not really, but that would have been cool.

So FINALLY coming to terms with the fact that I would clearly never get an omelet from this omelet-nazi woman, she finally asks what I want in my omelet.  I’m not sure what gave her a change of heart since usually omelet-nazis stick to their guns (or rather, rubber spatulas) but I was finally able to get my omelet.  And sadly, it was really anticlimactic because it was decent, but looked nothing like Trish’s omelet and was just kind of meh, probably because I had to work abnormally hard at begging for glorified scrambled eggs with onions in them.

But ultimately, I’m glad I stood up for myself against the miscreant omelet woman because if I ever want to move forward as a person I must challenge my demons and stand up for what’s right.  Stand my ground and tell that omelet-woman I’m not backing down without a fight.  And that for the thousandth time, no, I don’t want hashbrowns and sausage.  I want a mother effing omelet.  This is America.  It’s my right.  Girl power.

DSC_0940AAnd besides the omelet, the breakfast had catered some donuts as well which turned out to be infinitely better than any freshly-but-begrudgingly made omelet could be.  Soft, puffy, plush and super glazed, I was in donut heaven.  So I created a pie to mimic that same heavenly mental state after I bit into that pillowy donut — and after managing to defeat the omelet-woman.

Fight on!!

DSC_0926A

5.0 from 2 reviews
Glazed Donut Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This donut pie tastes like a gigantic glazed cake donut and is utterly irresistible.
Ingredients
  • 2 dozen glazed cake donut holes
  • 1 refrigerated pie crust, room temperature
  • 1 stick butter, melted
  • ¼ cup brown sugar
  • Pinch cinnamon
  • Pinch nutmeg
  • 2 eggs, beaten
  • 3 tsp vanilla extract, divided
  • 4 cups powdered sugar
  • 1 Tbsp milk
  • Sprinkles
Instructions
  1. Preheat oven to 350 degrees F. Lightly spray a 9" pie plate with cooking spray. Press the pie crust gently into the pan and crimp the edges as desired.
  2. Halve the donut holes and fill the pie crust with the donut holes in an even layer; set aside. Meanwhile, in a medium bowl, combine the melted butter, brown sugar, cinnamon, nutmeg, eggs and ONE teaspoon of the vanilla. Pour the mixture evenly over the donut holes to coat.
  3. Bake the pie for approximately 30-35 minutes or until golden brown and bubbly. I highly recommend using a pie shield or tenting the crust of the pie to prevent burning and overbaking too quickly. Allow the pie to cool completely.
  4. In a medium bowl, combine the remaining two teaspoons of vanilla, powdered sugar and milk; vigorously stir to combine. Drizzle the icing on top of the pie and immediately garnish with sprinkles. Cut into slices and serve room temperature or warmed up.

DSC_0934AThis pie is a donut-lovers dream come true!  The entire thing tastes like a gigantic, THICK slice of a glazed cake donut.  Sweet, lightly spiced with cinnamon and nutmeg, and swirled with thick vanilla icing.  Completely irresistible and worth every calorie!  If you’re feeling extra indulgent, top with ice cream and chocolate syrup.  Or consider using chocolate donut holes for a richer pie.  Pie for everyone!!

Have a fantastical Monday!!

xo, Hayley

 

 

Oreo Peanut Butter Pies

oreopbpieCan we talk about those pregnant belly baby shower cakes?

I really — I really can’t deal with those cakes.  Who came up with the idea for them?

Pregnant woman: “I’m looking for a cake for my upcoming baby shower.  Can I place an order here?”
Bakery woman: “Sure.  Did you have any ideas in mind?  Maybe a simple sheet cake with “Congratulations” on it, perhaps with some pink and blue sprinkles or a teddy bear decal?”
Pregnant woman: “That sounds nice.  Don’t you think that sounds nice, honey?” *turns to look at husband, who happens to be Jeffrey Dahmer.
Jeffrey: “How about instead of a sheet cake, we make a mock torso of my pregnant wife and we can all cut into her belly and eat it like morbid savages?”
Pregnant woman: “Oh, honey, that’s a great idea!  Let’s put in raspberry filling so it looks more authentic!”

At least, that’s my imaginary scenario.

Are people who order those cakes sadists?  Cannibals?  I can’t really decide.

The idea of people crowding around a giant pregnant woman’s torso, lighting it on fire while singing, and then cutting into her hypothetical pregnant cake belly is just a little, I don’t know, batshit crazy.  I really don’t want to eat a cake that resembles a preggo woman’s belly because the risk of me enjoying a vanilla flavored belly cake is too high and I already have enough psychological problems.

And like, who decides who gets the boob of the cake?  Without realizing it you’ll probably end up giving the boob to your 5 year old son or your weird Uncle Larry who will be feasting on your hypothetical boob during the presents-opening part of the party.  Not okay, Uncle Larry.  But is it really Uncle Larry’s fault?  No, because Uncle Larry probably figured his sane niece would purchase a normal sheetcake like a normal person and not some mock human torso where we’d all be feasting on her abdomen while she opened gifts.

So can we all make a pact from this moment forward to NEVER encourage pregnant belly cakes ever, ever again?  They’re disturbing, and I don’t want to eat a woman’s cakey vanilla insides while surrounded by her family and friends and pastel stuffed animals.  Even the stuffed animals, with their beady, soulless eyes are looking at me and thinking, “man, that shit’s effed up” while I stuff my face with pregnant woman abdomen cake.

DSC_0329AAnywho.  Something we all can agree on that won’t make us look like morbid cannibals: pie!  Everyone loves pie, and everyone loves Oreos, am I right?  Two very delicious things that are rarely combined — until now.  I found the idea for this pie on Jenny’s site and fell in love.  Who can resist a flaky, buttery pie crust stuffed with Oreos and creamy peanut butter?  Not I!  They’re not only scrumptious and highly indulgent, but adorable too — baby pies are just too stinkin’ cute.

So eat them, you freak!

DSC_0337A

5.0 from 2 reviews
Oreo Peanut Butter Pies
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Oreos and creamy peanut butter join forces in these adorable, scrumptious miniature pies!
Ingredients
  • 1 pkg (2 crusts) refrigerated pie crusts
  • 16 Oreo cookies (I used Double-Stuf but regular will work!)
  • 1 cup creamy peanut butter
  • 1 egg, beaten
  • Coarse crystal sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease 8 cavities in a standard-size muffin tin and set aside. On a clean, flat work surface, roll out one of the pie crusts. Using a drinking glass or cookie cutter, cut out four-inch rounds (8 total, you may need to reroll the dough) from one crust. Press each round into the greased muffin tin, in the bottom and up the sides.
  2. Take an Oreo cookie and smear a generous dollop of peanut butter on top of it. Stack with another Oreo, and repeat with another generous dollop of peanut butter. Place the Oreo-PB stack inside of one of the pie crusts. Repeat with remaining pies.
  3. Unroll the second crust and cut out another 8 rounds; gently lay each round on top of the Oreo pies and tuck the ends around the sides, pinching to seal. Brush the tops of the pies with the egg, then sprinkle with the coarse sugar. Poke a tiny hole or two with a paring knife in the top crust to vent.
  4. Bake the pies for approx. 20-25 minutes or until lightly golden brown. Allow the pies to cool in the pan before removing to a wire rack. Serve immediately, or store airtight. Good at room temperature or warmed with ice cream!

DSC_0334AHow cute are these petite pies?!  And filled with one of the most DECADENT fillings you could imagine: Oreos and peanut butter!  These are definitely pies meant for serious Oreo cookie lovers.  Feel free to substitute any other flavor of Oreo (the new Reese’s Peanut Butter Cup Oreos would be PERFECT in this!) to switch up the flavors!

Have a fantastical day!

xo, Hayley

 

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