Chocolate Peppermint Ganache Pie with Back to Nature

This Chocolate Peppermint Ganache Pie is rich, smooth, ultra decadent and SO EASY to make! Impress all your guests this holiday season with this simple, gorgeous pie! I am sooo excited about this Chocolate Peppermint Ganache Pie, you guys.

It is divine.

Crunchy chocolate cookie base. Smooth-as-silk chocolate ganache filling. Crisp and minty peppermint pieces adorn the top. And all together? It’s pure bliss, y’all.

This Chocolate Peppermint Ganache Pie is extra special, too. It’s made with real ingredients (well, except for the candy canes) and the chocolate cookie crust is made with Back to Nature Classic Creme Cookies.

Have you heard of Back to Nature before? For over 50 years they’ve created foods with ingredients inspired by nature to create great-tasting products that are simply delicious, simply good. I know what you’re thinking – cookies? But these cookies are made without high-fructose corn syrup making them a better choice when it comes to cookies, and the perfect choice in making this crust!

Back to Nature Cookies

Chocolate Peppermint Dipped Shortbread CookiesBack to Nature also has a lineup of crackers, nuts, granola and more, including these delicious Shortbread Cookies which contain no high fructose corn syrup or hydrogenated oils and they’re made with organic wheat flour and organic butter, so you can feel good about eating them 🙂 I decided to dip the shortbread cookies in chocolate almond bark and sprinkle them with candy cane pieces for a festive accompaniment to this ultra rich chocolate ganache pie. Cookies and pie? Always a smart choice. Hey, it’s the holidays. I’ve already busted out my fat pants and made amends with elastic waistbands until January 1.

Now can we talk about this pie?! It’s outrageous, people. Made with twelve ounces of semi-sweet chocolate, heavy cream, a splash of vanilla and some butter, it’s pure deliciousness. The candy cane pieces add such a festive pop of color and crunch to this rich and smooth pie, so don’t think about leaving them out! And if you want more peppermint flavor, feel free to add a splash of peppermint extract into the chocolate mixture before pouring it over the crust.

Now who’s hungry?!

This Chocolate Peppermint Ganache Pie is rich, smooth, ultra decadent and SO EASY to make! Impress all your guests this holiday season with this simple, gorgeous pie! *adapted from my Double Chocolate Ganache Pie recipe

5.0 from 1 reviews
Chocolate Peppermint Ganache Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 12-16
 
This Chocolate Peppermint Ganache Pie is outrageous! Smooth as silk, rich and decadent, it's the perfect holiday dessert to finish any meal.
Ingredients
  • 1 box (12 oz) Back to Nature Classic Creme Cookies
  • 5 Tbsp butter, melted
  • 12 oz (3 pkgs) Baker's Semi-Sweet Chocolate, roughly chopped into small pieces
  • 4 Tbsp butter, cubed
  • 1 cup heavy whipping cream
  • 3 Tbsp sugar
  • 1 tsp vanilla
  • About ½ cup crushed candy cane pieces
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a tart pan with a removable bottom with cooking spray and place it on a baking sheet. Set aside.
  2. Combine the cookie crumbs and the melted butter and gently stir to combine. Press evenly into the prepared tart pan and bake for approx. 8-10 minutes or until set. Cool completely.
  3. Once tart crust has cooled, make your ganache. In a large bowl, add the chopped chocolate and butter; set aside. Meanwhile, in a small saucepan, heat together the heavy cream, sugar and vanilla over medium heat or until mixture begins to simmer. Pour the cream mixture over the chocolate and set aside for about 5 minutes. Once five minutes is up, stir or whisk to combine until ganache is creamy and smooth.
  4. Spread the ganache into the prepared pan and even out the top. Sprinkle with candy cane pieces. Refrigerate for approx. 2-3 hours or until set before cutting into slices.

This Chocolate Peppermint Ganache Pie is rich, smooth, ultra decadent and SO EASY to make! Impress all your guests this holiday season with this simple, gorgeous pie! For more information about Back to Nature products, be sure to visit them on Facebook!

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I was generously provided with Back to Nature products to create this recipe. All opinions are 100% my own and I was compensated for this post.

 

Butterscotch Pie

This Butterscotch Pie is perfect for any occasion! Made in minutes, super easy and tastes like rich and buttery butterscotch, it's the ideal dessert!So if you can believe it, I’m all done with my Christmas shopping.

This happens every year. I get so excited about Christmas coming up that I freak out and snap and buy ALL THE THINGS for Christmas.

Aaaaaand now I’m done shopping. Like, totally forreals done.

But you know what will inevitably happen? I’ll forget all the stuff I bought, even after writing it down, and will continue to buy more things for my family and friends until Christmas Eve. It happens every year and it’s like a disease I can’t heal from. MUST BUY ALL THE THINGS.

Is anyone else like me and has all their shopping done?

And meanwhile I’m over here begging my family to let me decorate for Christmas, but they’re all, “it’s too early.. wait until after Thanksgiving” and I’m all “you’re crushing my dreams and will to live!” It’s like they just don’t comprehend the fact that Christmas is coming and I have to decorate my entire house like a freakin’ winter wonderland.

Yes, I have mental issues. You don’t need to tell me.

First, I suppose, we should acknowledge Thanksgiving and for that I’ve decided I’m making this Butterscotch Pie. It’s perfect for the upcoming holiday because it’s no-bake (yay for oven space!), it can be prepared a day in advance, and it’s so light and luscious and bursting with that rich, sweet butterscotch flavor.

Be warned, however, that this is only for serious butterscotch lovers! It’s made with a butterscotch base, topped with whipped cream, and is loaded with butterscotch sauce and chips surrounding the top of the pie for the ultimate butterscotch experience. Butterscotch, butterscotch, butterscotch… say that five times fast 🙂

Now make this pie! And convince my family to let me decorate, please?

This Butterscotch Pie is perfect for any occasion! Made in minutes, super easy and tastes like rich and buttery butterscotch, it's the ideal dessert!

5.0 from 1 reviews
Butterscotch Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This Butterscotch Pie is perfect for any holiday meal! Buttery, rich and loaded with butterscotch flavor, it's a great no-bake option for hectic days.
Ingredients
  • 1 graham cracker pie crust
  • 2 boxes butterscotch instant pudding mix
  • 2 cups milk
  • 1 (8 oz) tub Cool Whip, thawed
  • ¼ cup butterscotch sundae sauce
  • ½ cup butterscotch chips
Instructions
  1. In a large bowl, whisk together the two boxes of butterscotch pudding mix and the 2 cups of milk until blended. Let stand for five minutes, then add HALF of the Cool Whip and fold into the pudding mixture until combined. Pour into the prepared pie crust.
  2. Gently spread the remaining Cool Whip over the top of the pie and garnish the trim with the butterscotch chips. Refrigerate for at least 1 hour before serving.
  3. Just before serving, drizzle with butterscotch sundae sauce. Store leftovers in the fridge.

This Butterscotch Pie is perfect for any occasion! Made in minutes, super easy and tastes like rich and buttery butterscotch, it's the ideal dessert!Easy, made in minutes and totally scrumptious, this Butterscotch Pie will steal the show at Thanksgiving, I guarantee it!

Have a super sweet day!

xo, Hayley

Mini Chocolate Chip Pecan Pies

These Mini Chocolate Chip Pecan Pies are gooey, chewy treasures that are perfect for any dessert tray. Easy, foolproof and delicious!If you’re looking for a delicious Thanksgiving end-cap, this is your dessert!

Buttery, flaky crust. Gooey pecan pie filling studded with crunchy pecans and a special ingredient: chocolate chips! These bad boys are AWESOME.

But don’t overfill them like I did the first time. Major fail, people. Learn from my mistakes: chiseling caked-on pecan pie filling from a muffin tin is not my favorite pasttime, believe it or not. I mean, I can think of a couple other things I’d rather be doing.

Before these, I hadn’t made pecan pie before except for these bars. I was worried about the corn syrupy/sugar mixture and it not setting up properly in a giant pie. That, and other irrational pie-making fears. Mini pies help quell those fears because they’re perfectly poppable and not as dramatic as a large pie.

Or maybe I’m overthinking this a bit too much. Dramatic pies? What am I even talking about anymore?

But wait – before you leave and chalk it up to my insanity, stay for the pie recipe. I promise you, it’s worth it!

These Mini Chocolate Chip Pecan Pies are gooey, chewy treasures that are perfect for any dessert tray. Easy, foolproof and delicious!These little beauties couldn’t be easier to whip up, have a gooey interior that’s so quintessential for a pecan pie recipe, and would make any holiday dessert spread look fantastic and fun. If you want an extra chocolate dosage, drizzle some melted chocolate chips over the top for a finishing touch. Voila! Easy, delicious, and non-dramatic.

These Mini Chocolate Chip Pecan Pies are gooey, chewy treasures that are perfect for any dessert tray. Easy, foolproof and delicious!

Mini Chocolate Chip Pecan Pies
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
 
These mini Chocolate Chip Pecan Pies are fabulous and will make any holiday dessert spread look fantastic and fun.
Ingredients
  • 1 pkg refrigerated pie crusts, at room temperature
  • ½ cup dark corn syrup
  • ½ cup sugar
  • 1 egg
  • 1 Tbsp butter, melted
  • 1 tsp vanilla extract
  • ¾ cup chopped pecans
  • ½ cup chocolate chips
  • 12-14 pecan halves, optional, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Spray a 12-cavity muffin tin with cooking spray liberally. Set aside.
  2. Unroll the refrigerated pie crusts and, using a 3" cookie cutter, cut circles from the dough. Gently stretch the dough a little, then push down and up the sides in each muffin cup. Repeat with remaining muffin cups.
  3. Meanwhile, in a large bowl, whisk together the corn syrup, sugar, egg, butter and vanilla until combined. Stir in the chopped pecans and chocolate chips until combined.
  4. Portion Tablespoons of the filling among each pie crust, careful not to over-fill. You may have extra filling, so make more pies with another pie tin. Top each filled cup with a pecan half.
  5. Bake for approx. 25-30 minutes or until pies are bubbly and crust is golden brown. Cool for about 5 minutes in the pan, then gently remove with a knife or spoon and place on a wire rack to cool completely.

These Mini Chocolate Chip Pecan Pies are gooey, chewy treasures that are perfect for any dessert tray. Easy, foolproof and delicious!Gooey, chewy, crisp and chocolaty, these Mini Chocolate Chip Pecan Pies are one for the books! Who knew chocolate chips could perk up a classic Thanksgiving pie so awesomely!?

Have a sweet day!

xo, Hayley

Double Chocolate Ganache Pie

This Double Chocolate Ganache Pie is simply stunning and SO EASY to whip together! Rich, decadent, smooth and creamy chocolate sits atop a chocolate cookie crust. It's a must make for any occasion! This post is dedicated to my sweet friend, Joan Hayes, who passed away suddenly and unexpectedly last week from a heart attack.

Joan ran the blog Chocolate, Chocolate & More and she was great at what she did. Her blog is filled to the brim with delectable desserts – most of which feature chocolate – and she was so proud of that blog!

I first met Joan years ago at an online blogging conference. She ran the Facebook page for the conference and I would talk to her all day long. We became fast friends, and in those early days I was so excited to know her. She was rich with knowledge about blogging and Facebook in particular, and she was always willing to dole out sage advice whenever someone needed it.

Luckily, I had the opportunity to meet Joan earlier this January at the Click Retreat cruise to the Caribbean. Joan and I instantly became attached at the hip, drinking pina coladas on the boat while we sailed and sticking together during excursions. (And sneaking in way too many Coconut Ranger Cookies from the cafeteria).

Spending a week nonstop with someone allows such wonderful opportunities to really get to know them on an intimate level. Joan and I talked about our families, our dreams, our goals and our careers with brutal honesty and advice to lend one another. Joan and I had similar goals in mind, both of us wanting a cookbook that we could proudly show the world was ours. Joan also wanted hers for bragging rights to her small town in Georgia 🙂

I remember touring St. Thomas with Joan and going into a small Belgian chocolate shop, picking out all the different types of chocolates to try. She bought a big ol’ package that day to share with her family back home. The woman loved her chocolate!

I would later hang out with Joan at a retreat in Santa Barbara where she crashed my site by sharing one of my recipes on her 2.5 million-fan Facebook page (and for that, I was eternally grateful!). We had a fabulous time drinking wine and Kahlua & creams (her favorite!) and chatting the days away.

And lastly, I saw her most recently in Seattle for IFBC. Joan, myself, and a couple of our blogging friends went on a chocolate tasting tour around the city. It seems like just yesterday we were sampling some of Seattle’s best chocolate together, laughing and hanging out in the rainy afternoon. And now she’s gone. The feeling has left a void inside that I’m not sure will ever heal properly. Losing a friend is something people don’t prepare you for, especially at such a young age (she was only 49). And I’m most definitely not prepared to say goodbye.

If I’d known the last time I’d see her would be in Seattle, I would have hugged her a lot longer and refused to let go. I would have told her what a huge inspiration she was to me, and what a ginormous pillar she is in our wonderful, wacky community of bloggers. I would have asked her if we could grab another Kahlua & cream one last time as a toast to her awesomeness. Aaaaand here come the tears…

The moral of the story? Hug your loved ones a little tighter tonight, because you never really know what tomorrow will bring. Or even tonight, for that matter. Joan leaves behind three children whom she loved fiercely, and her legacy will live on through her blog and Facebook page.

A bunch of bloggers and I have teamed together with the hashtag #chocolateforjoan to celebrate Joan’s life and legacy as we are trying to keep her blog alive as a source of income to her family back in Byron, Georgia. If you don’t mind, would you pay her site a visit? I know she’d love if you stopped by with a big cup of coffee and stayed awhile… she has some amazing recipes on there!

In the meantime, as a tribute to my dear friend, I made you this Double Chocolate Ganache Pie. It’s absolutely incredible – smooooooth and creamy as butter, rich and sweet and packed to the brim with chocolate. Joan would have adored this, and I know you will, too!

Miss you, friend.

This Double Chocolate Ganache Pie is simply stunning and SO EASY to whip together! Rich, decadent, smooth and creamy chocolate sits atop a chocolate cookie crust. It's a must make for any occasion!

Double Chocolate Ganache Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
This Chocolate Ganache Pie is incredible. Smooth, creamy, and bursting with chocolate flavor, you don't want to miss this easy, show-stopping treat.
Ingredients
  • FOR CRUST:
  • 1 pkg. Oreo cookies, finely crushed
  • 6 Tbsp butter, melted
  • FOR PIE:
  • 12 oz semi-sweet chocolate, chopped (I used 3 boxes of Baker's Semi-Sweet Chocolate)
  • 4 Tbsp butter, cubed
  • 1 cup heavy whipping cream
  • 3 Tbsp sugar
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a tart pan with a removable bottom with cooking spray and place it on a baking sheet. Set aside.
  2. Combine the Oreo crumbs and the melted butter and gently stir to combine. Press evenly into the prepared tart pan and bake for approx. 8-10 minutes or until set. Cool completely.
  3. Once tart crust has cooled, make your ganache. In a large bowl, add the chopped chocolate and butter; set aside. Meanwhile, in a small saucepan, heat together the heavy cream, sugar and vanilla over medium heat or until mixture begins to simmer. Pour the cream mixture over the chocolate and set aside for about 5 minutes. Once five minutes is up, stir or whisk to combine until ganache is creamy and smooth.
  4. Spread the ganache into the prepared pan and even out the top. Refrigerate for approx. 2-3 hours or until set before cutting into slices. I served mine on a bed of chocolate and caramel sauce, but this would be great with whipped cream, raspberries, and/or ice cream, too!

This Double Chocolate Ganache Pie is simply stunning and SO EASY to whip together! Rich, decadent, smooth and creamy chocolate sits atop a chocolate cookie crust. It's a must make for any occasion! Rich, decadent, creamy and smooth, this chocolate ganache pie is one for the books! It’s perfect for any chocolate lover… make it today and remember my sweet friend, Joan.

Have a sweet day!

xo, Hayley

Apple Butter Pie

This Apple Butter Pie is a delicious fall-inspired treat that's perfectly spiced and bursting with apple flavor! A great, easy alternative to pumpkin pie too! You guys. This pie. I can’t.

It’s so good.

When it comes to pumpkin pie, I’m on the fence. Give me pumpkin muffins, pumpkin bread, pumpkin cookies, pumpkin shakes. But when it comes to pie, I’m so iffy. There’s just something about it that I don’t quite like. But don’t take that as me not eating it, because with an astronomical amount of whipped cream, I’ll totally polish off a slice.

But this pie? This pie I can get behind. It’s apple-y, creamy, smooth, and absolutely heavenly, especially topped with a mountain of freshly whipped cream and a light dusting of cinnamon sugar for texture and crunch.

It’s a great alternative to those who don’t necessarily like pumpkin pie but want something hearty and delicious for Thanksgiving or harvest season. It has the same gooey, smooth texture but made with straight-up apple butter, which is such a wonderful seasonal ingredient. Use store-bought or homemade apple butter for an unparalleled flavor.

I hope you enjoy!

This Apple Butter Pie is a delicious fall-inspired treat that's perfectly spiced and bursting with apple flavor! A great, easy alternative to pumpkin pie too! *very lightly adapted from Taste of Home

5.0 from 1 reviews
Apple Butter Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Apple Butter Pie is such a warm, comforting dessert for the harvest and fall season! It's a great alternative to pumpkin pie as well.
Ingredients
  • ½ cup apple butter (store bought or homemade; I recommend Musselman's brand)
  • 1 egg, beaten
  • ½ cup white sugar
  • 1 Tbsp flour
  • 2 cups evaporated milk
  • 2 tsp apple pie spice (or substitute ground cinnamon)
  • 1 frozen or refrigerated pie crust
  • Fresh whipped cream
  • Cinnamon sugar, for dusting, optional
Instructions
  1. Preheat your oven to 425 degrees F. Place the pie shell onto a rimmed baking sheet for easy removal from the oven. Set aside.
  2. In a large bowl, whisk together the apple butter, egg, sugar, flour, evaporated milk and spices until blended and smooth. Pour into the prepared pie shell.
  3. Bake for approx. 10 minutes, then reduce the oven temperature to 350 degrees F and bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. The top still may be jiggly; this is okay as the pie will continue to set up as it cools.
  4. Cool the pie completely before garnishing with fresh whipped cream and dusting with cinnamon sugar, if desired. I like my pie cold, so I keep mine in the fridge but it isn't necessary.

This Apple Butter Pie is a delicious fall-inspired treat that's perfectly spiced and bursting with apple flavor! A great, easy alternative to pumpkin pie too! Rich, creamy, and perfectly seasoned, this apple-scented pie is perfect for fall! You guys are going to love it!

Have a super sweet day!

xo, Hayley

Sugar Cream Pie

This Sugar Cream Pie tastes like creme brulee in pie form! Buttery, creamy, sugary custard fills a flaky pie crust that's topped with sweet cinnamon sugar. Amazingly heavenly and so easy!My microwave and I are on the outs right now.

First, you must know that our microwave is the worst in all the land. Well, maybe the second worst. It still works, so it has that going for it. But just because it works, doesn’t mean it works well. In fact, it kind of sucks at life.

You see, something’s wrong deep inside the microwave. What may have started as a normal microwave is no longer a normal microwave. Something very bad must have happened along the way – a blown fuse, improper treatment, what have you… Because now it only kind of heats up food which is annoying when you’re trying to actually eat hot food.

Which is all the time.

You’ll be zapping something and the timer finishes. When you go to check on the food, it’s stone cold still after being in the microwave for like two minutes. WHY, microwave!? WHY.

You basically have to put something in there and time it for five minutes to get anything lukewarm. Or half of the plate will be piping hot, and the other half is like, room temperature. It’s ridic, folks. And frankly, I’m sick of it.

So with this news in mind, I microwaved my enchiladas for two and a half minutes a couple days ago, thinking that would be ample time to properly heat two chicken enchiladas, right?

Right. They were all warm. Just tepid. Nothing remotely hot. But I was starving, so I figured I’d eat them lukewarm anyway, so I pulled them out and took a bite.

Except my lips touched the HOTTEST THING EVER which was so unexpected since I actually touched the lukewarm enchiladas.

And that’s the story of how I burnt my lips so bad that they blistered. It is a terrible story, one that ends in tragedy as I am now walking around with a blister on my lip like a weirdo. I feel like I look like I have some terrible disease and children are hiding into their parents when I walk by, frightened by my maimed appearance. All because of the freakin’ microwave.

But thankfully I’m on the mend and I’m learning to forgive the microwave for its lackluster performances in heating food. Hopefully one day we can be reunited again when it decides to do its one job properly.

In the meantime, I used my trusty friend – the stove – for this Sugar Cream Pie recipe. This pie is absolutely delectable and oh so sinful. It’s comprised of a thick, vanilla-scented custard that sits atop a flaky, buttery crust that’s dusted with a thin veil of cinnamon sugar. It’s rich, creamy, and absolutely heavenly. You guys have to give it a try!

I promise that unlike faulty microwaves, it won’t let you down.

This Sugar Cream Pie tastes like creme brulee in pie form! Buttery, creamy, sugary custard fills a flaky pie crust that's topped with sweet cinnamon sugar. Amazingly heavenly and so easy!*adapted from All Recipes

4.5 from 8 reviews
Sugar Cream Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Sugar Cream Pie is so amazing! It has a custard filling that's to die for.
Ingredients
  • 1 pie crust, at room temperature (I used a frozen one, but you can use refrigerated pie crusts too)
  • 4 Tbsp cornstarch
  • ¾ cup white sugar
  • 4 Tbsp butter, melted
  • 2 & ¼ cups heavy cream
  • 1 Tbsp vanilla
  • FOR TOPPING:
  • 4 Tbsp butter, melted
  • ½ cup cinnamon sugar
Instructions
  1. Preheat oven to 325 degrees F. Place the par-baked pie crust onto a baking sheet and set aside.
  2. In a small bowl, mix together the cornstarch and sugar until blended. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, stirring constantly. The mixture is done when it's thick and creamy. Stir in the vanilla.
  3. Pour the mixture into the prepared pie crust and smooth out the top. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Store in fridge.

This Sugar Cream Pie tastes like creme brulee in pie form! Buttery, creamy, sugary custard fills a flaky pie crust that's topped with sweet cinnamon sugar. Amazingly heavenly and so easy!This Sugar Cream Pie is fantastic, you guys. So buttery, rich, and creamy – packed with vanilla flavor and with a crispy, crunchy cinnamon sugar shell. Absolute heaven!

Have a sweet day!

xo, Hayley

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 3 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)
  • 1-2 Tbsp root beer extract (start with one Tablespoon and add more if you prefer a stronger root beer flavor. If you want a really light root beer flavor, only use a couple teaspoons and adjust from there)
  • 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

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