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!

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

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.

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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.

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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!!

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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.

 

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