Boston Cream Pie Poke Cake

This Boston Cream Pie Poke Cake comes together in minutes and tastes AMAZING! It's easy, chocolaty, creamy and extra sweet! My brother has an issue with me.

He doesn’t like that I work in silence.

In my defense, I don’t even notice the silence. You know the feeling, right? Where it just feels… right? Where you’ve got your icy cold soda, your comfy chair, your fan going, and all is right in the world? That’s me when I’m working.

But he can’t even do the dishes without having music blasting. I get it – music is nice. Music is fine. I have no qualms with music. It’s just that I rarely listen to it outside of the car and the occasional baking sesh. I like working in quiet – it keeps me focused. Music makes me want to move and do things, like not work. Plus, I get so distracted tapping my fingers along to the beat and singing along that precious minutes of work just roll by while I’m knee-deep in the chorus.

And every time, without fail, he’ll complain that it’s “too quiet.” Too quiet? No comprende, homeboy. Not quiet enough. When everyone’s home, the TV is blaring and people are talking and I can hear the TV shows I want to be watching instead of working and it’s all downhill. And the dogs bark and the phone rings and all this noiiiiiiise. WHY CAN’T I JUST LIVE MY LIFE?!

Anywho. What we don’t bicker over is cake. We love the stuff in this household, and this Boston Cream Pie Poke Cake was a real winner in this house.

It starts with yellow cake mix. Throw it in a pan and bake it up like you normally would. Then, once it’s cooled down some, poke holes alllllll up in that biznass. Then spread some prepared pudding over the top, pop it in the fridge for a beat, then pour on the frosting. It’s so impossibly easy, you could do it in your sleep. But you’ll want to be awake for the eating part – it’s remarkable.

Playing music optional.

This Boston Cream Pie Poke Cake comes together in minutes and tastes AMAZING! It's easy, chocolaty, creamy and extra sweet! *from this recipe

4.5 from 2 reviews
Boston Cream Pie Poke Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Boston Cream Pie Poke Cake is a real winner! Layers of yellow cake, vanilla cream filling and chocolate icing come together for this magical spin on a classic dessert.
Ingredients
  • 1 box yellow cake mix, plus ingredients on back of box
  • 2 cups milk
  • 1 (3.4 oz) box instant vanilla pudding
  • 1 can prepared chocolate frosting
Instructions
  1. Prepare the cake batter according to package directions. Pour into a greased 13x9" baking dish and bake at 350 according to package directions, about 30 minutes. Cool completely.
  2. Once cake has cooled, poke holes all over the surface, careful not to penetrate through the bottom, with a handle of a wooden spoon. Set aside. Meanwhile, prepare the pudding by whisking together the pudding mix and milk until combined. Pour the pudding mixture over the cake, taking care to fill the holes in the cake.
  3. Refrigerate for about 30 minutes or until pudding is firm. Then, remove the foil and cap of the frosting and microwave the frosting for about 45 seconds, stirring after about 15 seconds or until the frosting is pourable. Pour the frosting over the cake and spread out to the edges in an even layer. Refrigerate for about 2 hours or longer until set.

This Boston Cream Pie Poke Cake comes together in minutes and tastes AMAZING! It's easy, chocolaty, creamy and extra sweet! Easy, fast and delicious. You’ll be eating this cake in no time!

Have a super sweet day!

xo, Hayley

Easy Coconut Cream Pie

This No-Bake Easy Coconut Cream Pie is a classic recipe you must try! Creamy, light, fluffy and coconutty, it tastes like it's made from scratch without all the effort.I am the worst packer.

Well, the best and the worst wrapped up into one messed up person.

You see, I just got home from a quick little jaunt to NYC and I spent hours packing for this long-weekend trip. Ruminating over every piece of clothing, every necklace, every cosmetic, everything. And then I packed.

And promptly unpacked.

And promptly repacked, after assessing I had everything in there appropriately the first time.

And then an hour later, unpacked again. Because last time I checked, I maybe forgot something.

So then I repack again. Will this cycle never end?

And finally, after hours of deliberation, rumination, and excruciating unpacking and repacking, I finally decided I was good to go… only to second-guess myself at the very last minute the morning I was to leave.

WHYYYYY does this happen to me?!

Why am I such a control freak who has to have everything in its perfect little place? Or feel like I’m going to die if I don’t bring XYZ necklace or XYZ pair of shoes? Hello, that’s just another excuse to go shopping, after all.

But regardless, time and time again I go through the packing and unpacking motions. Thanks, OCD, you’re a real help in this whole vacation thing.

This No-Bake Easy Coconut Cream Pie is a classic recipe you must try! Creamy, light, fluffy and coconutty, it tastes like it's made from scratch without all the effort.ANYWHO. Before my jaunt, I made this Easy Coconut Cream Pie. You guys – this pie could not be simpler to whip up. It’s so creamy, luscious, thick and light, it’s like you’re eating coconut cream clouds. And it’s prepared in a premade graham cracker crust, so there’s no baking, no muss, no fuss. Amazing!

I wish I could have packed this.

This No-Bake Easy Coconut Cream Pie is a classic recipe you must try! Creamy, light, fluffy and coconutty, it tastes like it's made from scratch without all the effort.

5.0 from 2 reviews
Easy Coconut Cream Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This Coconut Cream Pie couldn't be easier to whip up! Light, thick, creamy and luscious, it tastes like it's made from scratch but comes together in minutes.
Ingredients
  • 1 prepared graham cracker pie crust
  • 2 boxes (3.4 oz each) instant Coconut Cream pudding mix
  • 2 cups milk (I used 1%)
  • ⅔ cup shredded coconut
  • 1 (8 oz) tub Cool Whip Free, thawed
  • About ½ cup toasted coconut (I toasted mine in a skillet)
Instructions
  1. In a large bowl, whisk together the pudding mixes and milk until thick and creamy, about 2 minutes. Fold in ¾ of the Cool Whip and the ⅔ cup of shredded coconut until combined and creamy. Pour into the prepared pie crust.
  2. Spread carefully with remaining Cool Whip and top with toasted coconut. Refrigerate to set for at least 4 hours or until firm. Cut into slices and serve. Store leftovers in the fridge.

This No-Bake Easy Coconut Cream Pie is a classic recipe you must try! Creamy, light, fluffy and coconutty, it tastes like it's made from scratch without all the effort.No-bake, classic pudding pie. What’s not to love?!

I hope you enjoy! Have a sweet day!

xo, Hayley

 

The Easiest Peach Turnovers

These Peach Pie Turnovers are the EASIEST you'll ever make! Three ingredients, one outrageously delicious, gooey peach turnover. You need this recipe!A couple days ago, my sister and I went antiquing.

Typically, ‘antiquing’ and any member of my family do not go in the same sentence… unless that sentence is, “Chloe would sooner wear a bikini to her math class than go antiquing with her sister on a Saturday afternoon.”

But somehow, without bribery, I got my sister to come with me. And we honestly had a blast!

There’s so much to look at in antique shops. The one near us has aisles upon aisles of stuff. Crystals, figurines, china sets, war memorabilia. But I was on the hunt for my two favorite props: spoons and milk bottles, both of which I found (yay!).

But there was some questionable stuff. Like, who really wants a cracked baby doll with a lazy eye? Or a Barbie with a shaved head? Or a jumbo-sized chipmunk with matted, curly fur and bug eyes? I mean, really, there is a niche for everyone. And I’m a little scared of what the chipmunk niche is.

Afterward, we had dinner and then stood staring at the bakery case of Whole Foods for about 10 minutes. I’m pretty sure the guys behind the counter thought we were mooching off the air conditioned bakery case’s blasts of cold air… which we were.

Overall, it was a good day. Sister days are the best days.

These Peach Pie Turnovers are the EASIEST you'll ever make! Three ingredients, one outrageously delicious, gooey peach turnover. You need this recipe!And then we came home and ate some more of these Peach Turnovers. My family isn’t a big family of peach lovers (in fact, only my brother really likes them) but I know everyone else on the interwebs enjoys peaches, and I had a can of peach pie filling in my cupboard that needed a new home. Thus, these Peach Turnovers were born, and man, are they easy and delicious!

These Peach Pie Turnovers are the EASIEST you'll ever make! Three ingredients, one outrageously delicious, gooey peach turnover. You need this recipe!It starts with puff pastry. Simply roll it out, cut it into squares, and divide your chopped peach pie filling among each square. Brush with a little egg wash around the corners, fold over into a triangle, and bake. Easy as 1-2-3, and oh so scrumptious. These little turnovers are just bursting with that juicy peach flavor. They just taste like summertime!

…and they taste even better after a day of antiquing. But I could be biased.

These Peach Pie Turnovers are the EASIEST you'll ever make! Three ingredients, one outrageously delicious, gooey peach turnover. You need this recipe!

5.0 from 1 reviews
The Easiest Peach Turnovers
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
These Peach Turnovers truly are the EASIEST to whip up! Don't like peach? Substitute any flavor of pie filling for the peaches in this recipe.
Ingredients
  • 1 box puff pastry (2 sheets total), thawed
  • 1 can peach pie filling
  • 1 egg white, beaten with 1 tsp water
  • GLAZE:
  • 2 cups powdered sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone liners. Set aside.
  2. On a large, flat work surface, unroll the puff pastry sheet. Press any perforations together to seal. Cut into four equal square pieces and separate the pieces from one another. Set aside.
  3. Open the can of peach pie filling and chop the peaches into bite sized pieces. Spoon a heaping Tablespoonful of peach pie filling into the center of each puff pastry square. Brush the edges of the square with the egg white wash. Then, take one corner of the puff pastry and bring it to the diagonal corner, pinching the edges shut with your fingers. Brush the tops with the egg white wash. Repeat with remaining turnovers.
  4. Bake for approx. 20-25 minutes or until the tops are light brown. While the turnovers cool, prepare the glaze in a medium bowl by whisking together all of the glaze ingredients until thick but pourable. Drizzle onto the warm turnovers. Serve turnovers warm or at room temperature.

These Peach Pie Turnovers are the EASIEST you'll ever make! Three ingredients, one outrageously delicious, gooey peach turnover. You need this recipe!These turnovers are so easy, so delicious, and so summery! You’ll love the fresh burst of juicy peaches tucked within the buttery, flaky puff pastry. My family devoured these!

These Peach Pie Turnovers are the EASIEST you'll ever make! Three ingredients, one outrageously delicious, gooey peach turnover. You need this recipe!Enjoy!

xo, Hayley

Root Beer Float Pie

This Root Beer Float Pie is perfect! Creamy, dreamy, icy and sweet, it's packed with that nostalgic, old-fashioned root beer flavor!I am someone who has to have dessert after dinner every night.

I don’t know how it started, but it’s impossible to stop. Plus, it’s a little scoop of ice cream or a couple of cookies. It’s not like I’m clearing out the dessert section at Home Town Buffet.

…though don’t put it past me.

But trying to eat dessert when I’m trying to eat healthier is hard. Berries aren’t dessert for me. Fruit just is so not dessert. It’s fruit, it’s sweet, but dessert it is not. And drinking hot cocoa to “fix my chocolate cravings” doesn’t do it. Plus, hot cocoa in this heat? I’d sooner wear a bikini to the mall… and trust me, no one wants that. NO ONE.

But then I remember things like root beer floats and I’m like, I can get down on this. Root beer plus ice cream equals deliciousness; it’s simple math. And then I saw that I could make this into pie and I thought it was just genius.

This Root Beer Float Pie is perfect! Creamy, dreamy, icy and sweet, it's packed with that nostalgic, old-fashioned root beer flavor!This pie tastes exactly like a root beer float. Like, to the T. And you can make it lower-cal, which rocks my dessert-loving socks, so it’s perfect. Creamy, sasparilla-y, ultra deliciousness.

Take that, dessert.

This Root Beer Float Pie is perfect! Creamy, dreamy, icy and sweet, it's packed with that nostalgic, old-fashioned root beer flavor!*adapted from Taste of Home

Root Beer Float Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This Root Beer Float Pie is creamy, dreamy, and ultra delicious! You'll be shocked at how close to a root beer float it tastes!
Ingredients
  • ¾ cup good quality root beer
  • ½ cup milk (I used 1%, but skim may be used)
  • 1 (4-serving size) box instant vanilla pudding mix (sugar free may be used)
  • 2 Tbsp root beer concentrate
  • 1 (8 oz) tub Cool Whip Free, thawed
  • 1 prepared graham cracker crust
  • Cherries and whipped cream, for garnish (optional)
Instructions
  1. In a large bowl, whisk together the root beer, milk, root beer concentrate and pudding mix for 2 minutes or until mixture thickens. Fold in the Cool Whip until mixture is uniform and combined.
  2. Pour the mixture into the prepared graham cracker crust and freeze for approx. 8 hours or overnight. Once frozen, cut into slices and garnish with whipped cream and cherries, if desired. Store pie in freezer.

This Root Beer Float Pie is perfect! Creamy, dreamy, icy and sweet, it's packed with that nostalgic, old-fashioned root beer flavor!This pie tastes phenomenal straight from the freezer: it’s creamy, dreamy, icy and just totally fab. The root beer flavor is so strong in this pie which makes me nostalgic for my childhood days in the summertime sippin’ on some A&W. If you prefer a more subtle flavor of root beer, omit the concentrate – it’s what gives this pie that true, old-fashioned root beer flavor we all know and love!

I hope you enjoy!

xo, Hayley

Oatmeal Creme Pie Tiramisu

This Oatmeal Creme Pie Tiramisu is super delicious and unique! Made with chewy oatmeal creme pies, it's sweet, cinnamon-y and totally easy! I’ve been binge-watching Orange is the New Black for the last week. And frankly, I cannot get enough.

You know how the world kinda sorta stops when you binge-watch something? You throw any and all spare time out the window in lieu of staring at a television screen for hours upon hours a day? You neglect basic chores around the house because you can’t.tear.away. Hell, you even stay up hours later than you normally would and wake even earlier than usual just so you can watch onemoreepisode. Yeah, that’s been my life (or lack thereof) for the past couple days.

Granted, I’ve somehow managed to get some work done in between episodes, but for the most part, any and all free time has been dedicated in front of the TV, eyeballs glued to these inmates. I feel like a prisoner, but not really. You know what I mean?

And besides my siblings, who are bursting at the seams trying not to spoil the next episode for me and are waiting antsy for me to finish up this season, I don’t have anyone to talk to about it. I’m dying to discuss who I hate, who I like, who I’m suspicious of, and gossip like the woman I am. Whyyyyy do I not have friends? (Probably because in my spare time I’m binge-watching TV, but it could be worse).

This Oatmeal Creme Pie Tiramisu is super delicious and unique! Made with chewy oatmeal creme pies, it's sweet, cinnamon-y and totally easy! But like I said, I’m still semi-productive. I mean, I made this Oatmeal Creme Pie Tiramisu didn’t I?

And you guys – this tiramisu is ridic. I mean, superfantastically ridic. The idea came to me when I was perusing snack options at the store for a later TV sesh. I spotted the oatmeal creme pies, thought briefly of tiramisu, and voila. The rest is delicious history.

And much like my show, I just can’t get enough.

This Oatmeal Creme Pie Tiramisu is super delicious and unique! Made with chewy oatmeal creme pies, it's sweet, cinnamon-y and totally easy!

5.0 from 1 reviews
Oatmeal Creme Pie Tiramisu
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 9
 
This tiramisu has a unique ingredient: Oatmeal Creme Pies! It's delicious, chewy, and totally fabulous.
Ingredients
  • 20 Little Debbie Oatmeal Creme Pies
  • 1 (8 oz) tub whipped cream cheese
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ¼ cup brewed coffee, at room temperature
  • ¼ cup chocolate syrup
  • 1 (8 oz) tub Cool Whip Free, thawed
  • Cocoa powder, for dusting
Instructions
  1. Line an 8 or 9-inch square baking dish with foil, extending the sides of the foil over the edges of the pan. Mist the foil lightly with cooking spray and set aside.
  2. In a large bowl, beat together the cream cheese, sugar, cinnamon and vanilla with a handheld mixer on medium speed, until combined. Fold in the Cool Whip and set mixture aside.
  3. Lay 8 Oatmeal Creme Pies into the bottom of the dish. Cut the remaining two to fit until there's one solid layer of pies. Drizzle HALF each the chocolate syrup and coffee on top of the layer. Spread HALF of the cream cheese mixture on top. Top with remaining Oatmeal Creme Pies, cutting to fit if necessary. Drizzle with remaining coffee and chocolate syrup, then top with remaining cream cheese mixture. Dust top with cocoa.
  4. Allow the tiramisu to set in the fridge for at least 4 hours or overnight. Flavors develop better overnight. Cut into squares and serve!

This Oatmeal Creme Pie Tiramisu is super delicious and unique! Made with chewy oatmeal creme pies, it's sweet, cinnamon-y and totally easy! This no-bake dessert is one for the books! Chewy, sweet, cinnamon-spiced and absolutely perfect. You’ll love this unique Oatmeal Creme Pie twist!

This Oatmeal Creme Pie Tiramisu is super delicious and unique! Made with chewy oatmeal creme pies, it's sweet, cinnamon-y and totally easy! Have a sweet day!

xo, Hayley

 

S’mores Tart

This S'mores Tart is rich, velvety, creamy and chocolaty, topped with sweet marshmallows and nestled on a buttery graham cracker crust. It couldn't be more foolproof, either!Lately I have been SO tired.

Like impossibly tired.

Like dosing off at my computer tired.

Normally, I’m not this tired, and I figure it has something to do with my medications, but damn. I am one sleepy girl.

A couple of days ago, I took the day off since I was so exhausted. I figured I’d expend some brain cells and watch a couple of old episodes of Keeping Up With The Kardashians – I was feeling stupid that day, anyway, and needed something to kind of ease my mind. (On a side note: I don’t know how, why, or when Kardashians became ‘easing’ to my mind but whatever).

And in the middle of a really intense fight between Kourtney and Scott (what else is new?), I totally passed out. Like, remote in hand, mouth to the floor, passed out. Maybe I’m becoming a narcoleptic. Maybe Kourtney’s delightfully monotone voice lulled me into my dreamless sleep at 12pm on a Thursday. Either way, I woke up a little later to Kourtney and Scott having fixed their issues (for now) and Kim about to give birth.

Okay, so I hadn’t missed much, but still. I was shocked I even fell asleep.

And it isn’t like I’m not getting quality sleep at nighttime. I get roughly 10 hours a night every night, and it’s restful sleep. But I’m also craving bedtime every night around 5pm and wishing it were later so it would be socially acceptable to crawl into my bed and pass out.

Is that weird? Am I becoming old?

Is this what it’s like when you die?

Or am I finally, after years of never possessing it, finally getting the napping trait? Because I could be on my deathbed ill and craving sleep, and my body would nope out of every nap I’d tried to have. Maybe now, in my rickity old age of 24, I’m finally seeing the napping side of things.

If so, I sense a lot of sleeping in my future. And I’m kind of okay with that.

This S'mores Tart is rich, velvety, creamy and chocolaty, topped with sweet marshmallows and nestled on a buttery graham cracker crust. It couldn't be more foolproof, either!Whatever it may be, at least I was lucid enough to make this S’mores Tart, and thank goodness for that. This thing is insanely delicious and totally chocolaty. It couldn’t be easier to make, either. Just bake a simple graham cracker crust, fill with the luscious chocolate mixture, and top with miniature marshmallow bits. On a side note, I totally wanted to buy a kitchen torch to torch the living daylights outta some mini marshmallows on top, but the torches were like $50 and I was so not having that, so mini marshmallow bits it was.

If you think you can survive without singing your eyebrows off, use a kitchen torch to blister some miniature marshmallows for that full toasty-s’mores effect. Otherwise, mallow bits it is. Either way, you’ve got something delicious about to be on your hands. And face.

Now that’s what I call sweet dreams.

This S'mores Tart is rich, velvety, creamy and chocolaty, topped with sweet marshmallows and nestled on a buttery graham cracker crust. It couldn't be more foolproof, either!

5.0 from 1 reviews
S'mores Tart
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This delectable S'mores Tart couldn't be simpler to whip together and tastes so rich and sinfully delicious!
Ingredients
  • 1 & ½ cups graham cracker crumbs
  • ¼ cup white sugar
  • 6 Tbsp melted butter
  • 1 pkg bittersweet chocolate chips (like by Ghirardelli)
  • 1 (14 oz) can sweetened condensed milk
  • About ⅔ cup Kraft JET-PUFFED Marshmallow Bits
Instructions
  1. Grease a 9" tart pan lightly with cooking spray and set aside. Meanwhile, preheat oven to 375 degrees F.
  2. In a large bowl, combine the graham crumbs, white sugar and butter with a spatula until moistened and blended. Press the mixture evenly along the bottom and up the sides of the tart pan to form the crust. Bake for approx. 7 minutes on top of a baking sheet to help with easy removal, careful not to lift from the bottom of the tart pan. Cool completely.
  3. In a large saucepan, combine the chocolate chips and sweetened condensed milk over medium-low heat, stirring constantly until smooth and melted. Immediately pour into the tart shell and very gently spread out into an even layer. Immediately top with the marshmallow bits and gently press to adhere. Allow the tart to set for about 1 hour before cutting into wedges to serve.

This S'mores Tart is rich, velvety, creamy and chocolaty, topped with sweet marshmallows and nestled on a buttery graham cracker crust. It couldn't be more foolproof, either!Rich, creamy, chocolaty and absolutely delicious – I’m not describing myself, people. This tart is out of control and totally amazing. The marshmallow bits are sweet and add a nice crunch to the creamy chocolate tart. I served this up alongside vanilla bean ice cream for a truly outrageously scrumptious experience. I suggest you do the same!

This S'mores Tart is rich, velvety, creamy and chocolaty, topped with sweet marshmallows and nestled on a buttery graham cracker crust. It couldn't be more foolproof, either!Have a super sweet day!!

xo, Hayley

 

No-Bake Margarita Cheesecake Pie

This Margarita Cheesecake Pie is a no-bake wonder! It comes together in minutes, has great creamy, icy texture, and tastes like a frozen margarita, bursting with fresh, sweet & tart lime flavor!Happy Monday, you guys!

This Margarita Cheesecake Pie is to-die for. For reals.

Cinco de Mayo is tomorrow and I figured I was better late than never with this recipe. I knew that after trying my No-Bake Pink Lemonade Cheesecake Pie that I had to make a margarita version and here it is. Creamy, luscious, sweet and tart and just packed with a margarita punch. And non-drinkers, hath no fear – it is non-alcoholic.

Though if you’re a daredevil like myself, spiking it is recommended. I don’t tequila-discriminate.

My mom loves sour stuff. Sweet Tarts and the sour Jelly Bellies are one of her favorite things. I, however, cannot stand sour candy. Gummy worms – the ones that were once sour in a past life but are now a whisper of sour – are the only “sour” I can tolerate. Anything else is off-limits.

So you’d think that my mom would love margaritas, what with their sour punch and extreme tartness. But no, she hates margaritas with an intense passion. The woman who shoves a whole lime in her Corona, the woman who will eat Sweet Tarts until her tongue swells, the woman who loves sour candy with a fiery passion hates margaritas.

Did I mention she’s also allergic to cucumbers but not pickles? She is a strange, strange woman indeed.

I, for one, enjoy margaritas despite my typical anti-sour attitude. I kind of enjoy the puckery punch that the fresh lime has and the kick from the tequila. And this is precisely one of the reasons why I devoured this pie faster than you can say “tequila shots.”

That, and because it was 99 degrees F on Friday. NINETY-NINE. That is so foul, y’all. So I was taking alllllll the chill I could get, and this pie offered plenty of that iciness I craved on that hot day.

[And PLEASE don’t tell me 99 degrees isn’t hot. What kind of world do you live in if 99 degrees F. isn’t hot!? Whatever it is, I do not want to live in it.]

This Margarita Cheesecake Pie is a no-bake wonder! It comes together in minutes, has great creamy, icy texture, and tastes like a frozen margarita, bursting with fresh, sweet & tart lime flavor!ANYWHO. Let’s get to the bottom of this pie.

Er. I already did. Oops.

This Margarita Cheesecake Pie is a no-bake wonder! It comes together in minutes, has great creamy, icy texture, and tastes like a frozen margarita, bursting with fresh, sweet & tart lime flavor!*adapted from my No Bake Pink Lemonade Cheesecake Pie Recipe

No-Bake Margarita Cheesecake Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This creamy, icy cheesecake pie is packed with a puckery punch from margarita mix, cream cheese and Cool Whip. It's such a dreamy Cinco de Mayo or summertime treat!
Ingredients
  • 1 pkg (8 oz) cream cheese, softened
  • 6 oz frozen margarita mix, somewhat thawed
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) container Cool Whip, thawed
  • Zest of one lime
  • 1 prepared graham cracker crust
  • Sparkling sugar, optional but recommended for crunch and a cute "salt" appearance
Instructions
  1. In a large bowl, cream together the cream cheese, margarita mix, and condensed milk with a handheld electric mixer on medium speed until combined. Continue beating for about 2 minutes or until creamy and smooth.
  2. Spoon in the Cool Whip and lime zest and beat to combine. Continue beating for about 2-3 minutes or until mixture is thick and fluffy. Mixture will continue to thicken as you whip it.
  3. Pour the mixture into the prepared crust and smooth out the top. Immediately freeze for up to 4-6 hours or overnight (overnight recommended) before cutting into slices. Garnish with the sparkling sugar right before serving. This is best served straight from the freezer or slightly thawed.

This Margarita Cheesecake Pie is a no-bake wonder! It comes together in minutes, has great creamy, icy texture, and tastes like a frozen margarita, bursting with fresh, sweet & tart lime flavor!I love the appearance of the sparkling sugar “salt” on top of each piece of this luscious, creamy pie. It’s packed with that punch of lime thanks to the non-alcoholic margarita mix and has plenty of that sweet-tart flavor you crave from a frosty, marg-on-the-rocks.

*Want to add tequila? Add about 1 shot’s worth in when you mix the condensed milk, cream cheese and margarita mix.*

*Cutting calories? Make this with fat-free or reduced-fat cream cheese, fat-free sweetened condensed milk, and Cool Whip Free or sugar-free Cool Whip.*

This Margarita Cheesecake Pie is a no-bake wonder! It comes together in minutes, has great creamy, icy texture, and tastes like a frozen margarita, bursting with fresh, sweet & tart lime flavor!Have a super sweet day!

xo, Hayley

Key Lime Pie Cupcakes

These sweet and tart Key Lime Pie Cupcakes are packed with juicy key lime flavor and a sweet graham cracker sprinkle. They taste exactly like zesty key lime pie but in cupcake form!A couple days ago, my sister went to the hospital for some abdominal pain. We thought she may have to part ways with her appendix, but long story short, the doctors don’t know what’s up and she was discharged – she’s fine.

But sitting in the ER room for hours made me realize something: our ER doesn’t give two turds about anything. Like, there are the most nonchalant and apathetic nurses there I’ve ever seen.

I get that nurses and medical professionals can’t react to everything they see, but come on. These guys were about as stoic as can be and not helpful in the least. A couple times throughout our stay, my sister’s blood pressure machine would flash red and blare this loud beeping noise and no one even bothered to show up. Instead, our nurse, a delightful elderly woman wearing a fake ponytail, sat outside the room and animatedly chatted with another nurse. Like, my sister could be dying. Or at least have blood pressure failure, or something. And you’re sitting there chit-chatting about your fake hair like there isn’t a CARE IN THE WORLD.

It was just a tad irritating.

They also promised her socks since she was stripped down and they had the rooms in near-arctic temperatures, which I’m convinced the morgue was next door or there was some kind of bad juju in the room or something. Yet Ponytail never brought her any, or offered water, or hospital food, or even a pudding snack.

I KNOW from watching movies about hospitals that hospitals stock-pile pudding snacks. It’s like they have to be fully prepared to save lives with penicillin and Snack Packs. And water? I mean, I get they aren’t waitresses but come on. When you’re chatting about your clearly-fake hair when someone could be dying of thirst or having a dance party with all the noises and lights blaring off in their room, I would expect a little service in the way of a cup of water or a chocolate pudding.

I’m totally Yelping this hospital with one star.

ANYWHO. I’m just glad my sister is safe & sound and that she didn’t have to freeze to death in that frigid room. We came home and celebrated her successes with In N Out and Key Lime Pie Cupcakes, which I’m pretty sure are everyone’s new favorite. They’re so good.

Similar to my Lemon Bar Cupcakes, these cupcakes are packed with juicy key lime flavor in every bite! They have a fabulous key lime filling and a thick, luscious key lime pie frosting that’s garnished with little sprinkles of honey graham crackers. Talk about the ultimate Key Lime Pie!

These sweet and tart Key Lime Pie Cupcakes are packed with juicy key lime flavor and a sweet graham cracker sprinkle. They taste exactly like zesty key lime pie but in cupcake form!Or the ultimate Key Lime Pie Cupcake…

Yep. Exactly what the doctor ordered.

These sweet and tart Key Lime Pie Cupcakes are packed with juicy key lime flavor and a sweet graham cracker sprinkle. They taste exactly like zesty key lime pie but in cupcake form!*adapted from my Lemon Bar Cupcakes recipe

5.0 from 1 reviews
Key Lime Pie Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These fabulous cupcakes taste just like a slice of sweet and tart key lime pie!
Ingredients
  • 1 box key lime cake mix
  • 3 eggs
  • ½ cup oil
  • ¾ cup water
  • ¼ cup key lime juice
  • Zest of one lime
  • 1 can Duncan Hines Key Lime Pie Filling
  • ¾ cup unsalted butter, softened to room temperature
  • 1 tsp vanilla extract
  • About 3-4 cups powdered sugar
  • Crushed honey graham cracker crumbs
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside.
  2. In a large bowl, combine the cake mix, eggs, oil, water, lime zest, and key lime juice and beat with a handheld electric mixer for about 2 minutes or until combined. Portion evenly into the prepared muffin cups, filling about ¾ full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  3. Using a paring knife or cupcake corer, core the cupcakes, careful not to cut all the way through the bottom of the cake. Discard centers. Fill with the prepared key lime pie filling. Set aside.
  4. In the bowl of a stand mixer, beat together the butter, about ⅓ cup of the key lime pie filling and the vanilla on medium-high for about 2 minutes, or until fluffy. Add the powdered sugar, about a cup at a time, until frosting is light and fluffy.
  5. Pipe frosting high onto filled cupcakes, careful to cover the filling completely. Garnish with crushed graham crackers. Serve immediately or store leftovers airtight in the fridge for up to 3 days.

These sweet and tart Key Lime Pie Cupcakes are packed with juicy key lime flavor and a sweet graham cracker sprinkle. They taste exactly like zesty key lime pie but in cupcake form!Sweet, tart and bursting with key lime flavor, these fruity cupcakes will transport you right to the Florida Keys without ever leaving the house! I love the fresh lime flavor and the filling is such a zingy, perfect surprise to the sweetness of the frosting and lime cake.

These sweet and tart Key Lime Pie Cupcakes are packed with juicy key lime flavor and a sweet graham cracker sprinkle. They taste exactly like zesty key lime pie but in cupcake form!Have a sweet day!

xo, Hayley

 

Blackberry Pie Blondie Bombs

These Blackberry Pie Blondie Bombs are the bomb! Brown sugary blondies are wrapped around bits of blackberry pie and coated in rich white chocolate. The ultimate spring and summertime treat!

I’d like to preface this by saying I typically loathe blackberries with an intense passion.

(I know, right? I am weird. Newsflash of the century, really).

This probably has to do with the fact that I am pretty sure they are the berries I stuffed my face with in my freshman year of high school from the mystery bush that protruded from a backyard onto the field where we had P.E. I remember feeling very strange after that, so maybe they weren’t blackberries after all but instead some strange hallucinogenic berry I consumed. Or poison.

ANYWHO.

And then there’s the fact that I had this ex boyfriend who like, loved blackberries. He always talked about going blackberry picking in Washington and bought handfuls of pints at Trader Joe’s. Because I really liked him, I tried to really like blackberries. I mean, tried as hard as I tried to like going to the gym (which he also liked to do), tried to like wearing tank tops (which I feel only enhance my broad shoulders), and tried to like getting pedicures (which he didn’t like to do, but I feel so weird about doing for some unknown reason).

Shocker of the year? It didn’t work. I never could get there mentally. So I threw out all my tank tops and gave up liking blackberries. C’est la vie.

But, since I like YOU and you probably like blackberries (as most of the population does), I decided to make YOU these blondie bombs bursting with blackberry goodness. Note that these are actual blackberries, not mystery fruit from your high school’s track field. This is an important factor here.

These Blackberry Pie Blondie Bombs are the bomb! Brown sugary blondies are wrapped around bits of blackberry pie and coated in rich white chocolate. The ultimate spring and summertime treat! These Blackberry Pie Blondie Bombs start off like this: a fudgy, brown sugary blondie is wrapped around a teensy piece of crisp and juicy blackberry pie. Then the whole thing is dunked under a blanket of white chocolate and adorned with a single blackberry. Simple, beautiful, and scrumptious. And? I liked them. I actually liked them. Probably because it involved pie, but whatever. I liked them. Tank tops? Still no. Gym? HA.

For these bombs, I used those simple $1 handpies you can find at any supermarket or convenience store – you know the ones in the crinkly paper wrapper. You can use any fruit-based pie you’d like and I’m particularly drawn to the idea of using apple or cherry, but for this I used a mixed berry which tastes more blackberry-ish than anything else. Again, any fruit filling will work. Leave the chocolate and banana cream for yourself for now, save the fruity stuff for bombing later.

Also? The verb ‘bombing’ totally works here since we’re making blondie bombs. In case you were wondering.

Bombs away, my blackberry friends!

These Blackberry Pie Blondie Bombs are the bomb! Brown sugary blondies are wrapped around bits of blackberry pie and coated in rich white chocolate. The ultimate spring and summertime treat!

5.0 from 3 reviews
Blackberry Pie Blondie Bombs
Author: 
Recipe type: Brownie Bombs
Serves: 15
 
These Blackberry Pie Blondie Bombs are such a fun summertime treat! Loaded with buttery, brown sugar-laced blondies, crisp and juicy blackberry pie and white chocolate, they're perfect for any occasion. Feel free to replace the berry pie with another fruit-flavored pie of your choice.
Ingredients
  • 2 sticks butter
  • 2 cups brown sugar (I used dark, but either works)
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2 cups all-purpose flour
  • Pinch salt
  • 2 & ½ mixed berry hand pies (or another fruit-flavored hand pie of your choice)
  • 1 pkg Vanilla CandiQuik
  • 15 blackberries
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside. In a large microwave-safe bowl, melt the butter. Stir in the brown sugar to combine. Stir in the eggs and vanilla extract until combined. Lastly, add in the flour and pinch of salt until a thick batter has formed.
  2. Spread the batter evenly into the prepared pan and bake for 20 minutes. Remove from oven and cool completely.
  3. While blondies cool, prepare your pies. Cut each hand pie into 6 equal pieces so you have a total of 18. You'll only need 15 for this, so eat the extra three :) Place them on a foil-lined baking sheet and freeze until completely solid.
  4. Cut each blondie into about 1-2" square. Flatten it in the palm of your hand and wrap it around a frozen pie piece, rolling it in your hand to pinch the blondies around the pie to seal it. Return to the baking sheet and freeze until firm, about 30 minutes.
  5. Melt the CandiQuik according to package directions. Drop each bomb into the melted white chocolate and coat completely, allowing excess to drip off. Return to the baking sheet and immediately garnish with a blackberry. Bombs can be stored in the fridge (with berries on top) for 2 days or room temperature for up to 1 day.

These Blackberry Pie Blondie Bombs are the bomb! Brown sugary blondies are wrapped around bits of blackberry pie and coated in rich white chocolate. The ultimate spring and summertime treat! These are so fruity, sweet and perfectly spiced from the buttery blondies, the crisp pie crust and the juicy brightness of the blackberries. You could also drizzle these with chocolate for a prettier look and for a contrast in flavor and color.

These Blackberry Pie Blondie Bombs are the bomb! Brown sugary blondies are wrapped around bits of blackberry pie and coated in rich white chocolate. The ultimate spring and summertime treat! Hope you have a sweet day!

xo, Hayley

 

 

Funfetti Cream Pie

If you're a cake batter lover, you'll love this Funfetti Cream Pie! Light, thick and fluffy, it tastes just like rich and creamy cake batter!I’m a big believer in celebrating pretty much everything.

I celebrate when a bad day ends. I celebrate everyone’s birthdays. I celebrate holidays. I just love celebrating. (Or really, I just love a good excuse to pig out and drink).

Don’t read ‘celebrating’ to be the slightly-nutty person who paints their face green, wears head-to-toe green and wears a giant emerald boa for St. Patrick’s Day. I don’t do monochromatic colors except black, and I don’t wear boas. And I certainly won’t be blowing kazoos after a rough day of work. BUT, I will take the time to appreciate the small feats – a person’s living to a certain age, for example, or nailing an interview, perhaps. And by celebrating, I mean drinking. Seriously – copious amounts of alcohol will be consumed.

That, and food. I want all the food.

If you're a cake batter lover, you'll love this Funfetti Cream Pie! Light, thick and fluffy, it tastes just like rich and creamy cake batter!Cake is always good celebrating food. But sometimes the idea of baking a cake seems a feat in itself. There’s the whole cooling period, and don’t even get me started on frosting it. I am the worst cake froster in the history of the land. Like, they’re comically terrible. I once took a cake decorating class at Michael’s and dropped out because I felt so defeated that I couldn’t make an icing rose. The icing rose did me in. I’ll forever be branded a Michael’s dropout.

So anyway. Cake, but not cake. This pie is technically a cake-but-not-cake since it tastes like cake but is the opposite: it’s a fabulous, luscious, creamy pie. And you totally need it in your pie-hole like yesterday.

If you're a cake batter lover, you'll love this Funfetti Cream Pie! Light, thick and fluffy, it tastes just like rich and creamy cake batter!I came up with this idea after seeing my friend Julianne’s post about Funfetti Cream Pie Cookie Cups. She seriously put Funfetti Cream Pie inside of a cookie cup. Genius much? Then I figured, if she can make Funfetti Cream Pie, so can I. And here we are. Sans cookie – you can check out Julianne’s recipe for that! – but every bit as delicious. And oh so creeeeeeeamy.

Yesssss.

If you're a cake batter lover, you'll love this Funfetti Cream Pie! Light, thick and fluffy, it tastes just like rich and creamy cake batter!*inspired by Julianne’s recipe

5.0 from 1 reviews
Funfetti Cream Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This Funfetti Cream Pie tastes just like rich and creamy cake batter but in a light and luscious pie! You won't be able to resist this sweet and sprinkly treat.
Ingredients
  • 1 prepared graham cracker pie crust
  • 2 small boxes vanilla instant pudding mix
  • 1 tsp almond extract
  • 2 cups cold milk
  • 1 cup yellow cake mix (just the dry mix)
  • 2 cups heavy whipping cream
  • Rainbow sprinkles or jimmies
Instructions
  1. First, prepare your whipped cream. Place your stand mixer bowl and whisk attachment in the freezer for about 15 minutes prior to starting. This will ensure they're extra cold for your homemade cake batter whipped cream.
  2. Once thoroughly chilled, place the 2 cups of the heavy cream into the mixer bowl and begin whipping on HIGH speed for about 4-5 minutes or until soft peaks form. Sprinkle in the cup of dry, powdered cake mix and continue beating on HIGH for an additional 2 minutes or until stiff peaks have been achieved. Sprinkle in some rainbow jimmies to combine. Set mixture aside in fridge.
  3. In a large bowl, whisk together the two boxes of pudding mix, the almond extract and the 2 cups of cold milk. Mixture will be thick. Stir in a handful of rainbow sprinkles. Fold HALF of the whipped cream into the pudding mixture until combined; spread evenly and carefully into the prepared pie crust. Top with remaining whipped cream.
  4. Refrigerate the pie for at LEAST 2 hours or until set, before cutting into slices. Store leftovers in the fridge covered for up to 2 days.

If you're a cake batter lover, you'll love this Funfetti Cream Pie! Light, thick and fluffy, it tastes just like rich and creamy cake batter!This pie is INCREDIBLE! It’s so rich, creamy and thick, just like Funfetti cake batter. You won’t believe how light and fluffy it is, thanks to the homemade cake batter whipped cream. Smothered in sprinkles and ultra sweet, this is the perfect treat for a cake batter lover!

Have a super sweet day!

xo, Hayley

Related Posts Plugin for WordPress, Blogger...