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 1 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

 

Cake Batter Lush Dessert

This No-Bake Cake Batter Lush Dessert is SO easy to whip up! It's sweet, fluffy, light and absolutely delicious and tastes exactly like cake batter!So I need new pants.

I came to this conclusion when I realized after working out that my pants were see-through.

Underwear. Underwear everywhere. All up in everyone’s sweaty gym faces. *groans*

In my defense, it wasn’t like I was wearing mesh shorts to the gym. They’re basic black bike shorts… ones I thought under the incorrect notion that they were opaque. I wasn’t dressed like I was going to the club. In fact, I kind of looked like a bum in bike shorts. What a sight to behold indeed.

And to think I was down on my hands and knees doing fire hydrants and mountain climbers with see-through shorts. I’ll bet that was a sight to behold.

What I want to know is, why didn’t anyone say anything to me? Not that I expect people to, but if I saw someone begrudgingly doing squats and realized her shorts were sheer I’d probably be pointing it out to her.

Maybe people were intimidated by my form? KIDDING. I have no form. And I’m hardly intimidating.

Anywho. After realizing this I immediately rushed home and insisted on stuffing my face with this Cake Batter Lush. If you don’t know, ‘lush’ is basically a pudding dessert and it’s absolutely heavenly. This one is flavored with the sweet taste of cake batter, and it’s positively perfect for any sprinkle-lover.

It’s made with French vanilla pudding and Birthday Cake Golden Oreos, which add to that cake battery goodness. You layer the lush with an Oreo crust, then top it with the pudding mixture and the Cool Whip. Lastly, I top it with more chopped Oreos and sprinkles for a festive touch and added crunch.

You guys are gonna love it!!

This No-Bake Cake Batter Lush Dessert is SO easy to whip up! It's sweet, fluffy, light and absolutely delicious and tastes exactly like cake batter!*adapted from my S’mores Lush recipe

5.0 from 2 reviews
Cake Batter Lush Dessert
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 9
 
This No-Bake Cake Batter Lush is absolutely heavenly! It tastes exactly like cake batter!
Ingredients
  • 36 Birthday Cake Golden Oreos
  • 4 Tbsp butter, melted
  • 1 box (3.4 oz) French Vanilla instant pudding mix
  • 1 cup milk
  • ¼ cup dry Funfetti cake mix (just the dry powder)
  • 4 cups Cool Whip (about 2 8-oz pkgs), divided
  • About ½ cup sprinkles
Instructions
  1. Place 20 cookies in a gallon size resealable bag and begin crushing the cookies with a rolling pin or meat mallet until the cookies become coarse crumbs. Pour the cookie crumbs into a large bowl with the melted butter and toss to combine. Press into a greased 8 or 9-inch square baking dish, compacting them loosely in there. Set aside.
  2. Wipe out the bowl and add in the pudding mix, dry Funfetti mix and milk, whisking until combined and letting sit for 2 minutes. Add in one package (2 cups) of the Cool Whip and ¼ cup sprinkles, folding it in until combined. Carefully spread this mixture over the cookies in the pan.
  3. Spread the remaining Cool Whip over the top of the cake batter pudding layer.
  4. Crush the remaining cookies in another plastic bag until coarse crumbs as formed. Sprinkle the cookies over the top with the sprinkles. Cover and refrigerate for at least 6 hours before cutting into slices to serve.

This No-Bake Cake Batter Lush Dessert is SO easy to whip up! It's sweet, fluffy, light and absolutely delicious and tastes exactly like cake batter!Sweet, fluffy, airy and light, you’ll love this cake battery delight! My family went nuts over this lush!

Have a sweet day!

xo, Hayley

Perfect Cheesecake Bars

These rich and creamy Perfect Cheesecake Bars are truly the BEST and EASIEST cheesecake bars you'll make! They turn out perfect every time!Something terribly tragic recently happened. It shook me to my very core.

My oven died.

One day I was minding my own damn business, making spaghetti and getting ready to put some garlic bread in the oven when bam – dead. Kaput. Gone.

It was cold and lifeless. No spark. No light. Just darkness.

And since we already tossed the garlic bread packaging and ran out of gallon-size baggies, we wasted garlic bread. Dead and abandoned. What a shame.

So after complaining a million times, my mom finally contacted our landlord to let them know about our dead-as-all-hell oven. What my mom neglected to say though, was that her daughter is a baker and who bakes for a living and thus, the landlord decided to wait over the weekend before calling someone.

And that’s where I am now. Ovenless and dying, waiting impatiently for it to be fixed and resuscitated.

HOW my mom neglected to mention that I need the oven is beyond me. Did she forget about the fact that we constantly have no less than 5 assorted desserts at any given time? Where does she think these desserts come from? Magic? A dessert fairy? And what does that say about me? That I just sit around eating said assorted desserts all day, binge-watching TV and scratching myself? Come on Mom!

So yeah. Now I’m woefully without an oven and hating every moment of it. Thank goodness I had the good sense to make these Perfect Cheesecake Bars right before it went kaput, though!

These rich and creamy Perfect Cheesecake Bars are truly the BEST and EASIEST cheesecake bars you'll make! They turn out perfect every time!These cheesecake bars truly are perfect. They’re soft, creamy, and absolutely heavenly. The secret ingredient is sour cream, which adds another level of creaminess and richness. You’ll adore them!

These rich and creamy Perfect Cheesecake Bars are truly the BEST and EASIEST cheesecake bars you'll make! They turn out perfect every time!*adapted from my Easy Oreo Cheesecake Bars recipe

Perfect Cheesecake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
 
These Cheesecake Bars are SO simple to whip together and taste AMAZING!
Ingredients
  • 1 & ½ cups graham cracker crumbs
  • ¼ cup melted butter
  • FOR CHEESECAKE:
  • 2 pkg (8 oz each) cream cheese, at room temperature
  • ⅔ cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • ⅓ cup sour cream
Instructions
  1. Preheat oven to 325 degrees F. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil with cooking spray and set aside.
  2. In a medium bowl, stir together the finely crushed graham cracker crumbs and the melted butter until combined and moistened. Press into the prepared pan in an even, single layer and bake for approx. 12 minutes. Remove from the oven but keep the oven on.
  3. While crust bakes, prepare your filling. In the bowl of a stand mixer, combine the cream cheese and sugar with the paddle attachment and beat on medium for about 2 minutes or until combined and fluffy. Add in the eggs, one at a time, beating very well after each addition. Beat in the vanilla and sour cream for about 1 minute or until the cheesecake is very light and smooth.
  4. Spread the mixture into the baking dish and smooth out the top. Bake for approx. 35-40 minutes or until the edges are set, the top is very light golden brown and the center is just about set and only a little bit jiggly. Cool completely at room temperature and then once cool, refrigerate for at least 3 hours, preferably overnight, before cutting into bars.

These rich and creamy Perfect Cheesecake Bars are truly the BEST and EASIEST cheesecake bars you'll make! They turn out perfect every time!Rich, creamy, thick and delicious, you’ll fall in love with these fabulous cheesecake bars! My family and I could not get enough of these!

Have a sweet day!

xo, Hayley

Rebel Favorites: July

Happy July! Or, well, almost August!*

I figured I was long overdue for a Rebel Favorites post, so here we are.

Can we talk about how HOT it is? I’m currently in New York and I feel like I’m dying. Humidity everywhere. My hair is a joke. And back home in California, it’s equally hot but that dry heat… no bueno.

Needless to say, I’m ready for fall. I’m hoping it’s a wet one; California needs it desperately!

But in the meantime, let’s talk about things I’m loving right now.

lemon bars

1. First things first, I’m obsessed with these Lemon Bars from Krusteaz. I’ve made it TWICE since June and I cannot.get.enough. It’s so flavorful, gooey, soft and tender, and bursting with lemon flavor. I love adding lemon zest to mine to really emphasize that lemony goodness. Be prepared to see more Krusteaz goodies coming up soon! And follow the #SeizeTheKrusteaz hashtag for more recipes, tips and more!

2. This dress. Mixing prints is so trendy right now and I absolutely adore stripes and florals. This is so fresh and perfect for summer. In the fall, I plan on wearing it with a cardigan and mustard-colored tights. Perfection.

3. Make Your Own Macarons Kit. The kit from Dana’s Bakery is intriguing, so while I’m in NYC (and eating the living jeebies out of their Fruity Cereal macarons) I’m planning on picking up a kit to experiment with. In three flavors – which one would you choose?

4. This candle. Lemon Verbena is a must-have for summer. So fresh!

5. OMG – this Tiramisu Mousse. Just the mousse, none of the soggy ladyfingers. Score!

6. I’m swooning over this Banana Pudding Icebox Cake. Not only is it gorgeous, it’s kinda sorta perfect for summertime.

7. This life-changing beauty elixer. It’s amazing on a hot day and worth every pretty penny.

8. This wine. It’s my new favorite! So crisp, fruity, and sweet. LOVE.

9. These game-changing popsicles. Insane in the membrane.

10. Aaaaand this microwaveable cake. You’re welcome!

What are you loving right now? I’m loving the rare summer breeze, the fact that I’m currently in NYC, and my growing obsession with macarons. (I’ve hit up all the mac joints here at least twice).

Have a fabulous weekend!

xo, Hayley

 

 

 

Copycat Lieges {Belgian-Style Waffles}

These hot, buttery Copycat Lieges are crispy, crunchy yet soft, and absolutely heavenly! I’m officially the worst blogger ever for withholding these from you for so long.

Seriously, do you ever do something you’ve been dying to do or get something you’ve been dying to get, only to just kind of let it fall by the wayside once it’s done or purchased?

For instance, maybe you’ve been stalking a pair of shoes for a long while and finally get them, only to never wear them. This may or may not be the story of my freakin’ LIFE.

Or you make homemade lieges only to totally neglect them for like, MONTHS. I’ve had these waiting patiently in my queue since April. I should be fired effective immediately since I clearly fail hard at this blogging thing.

So my apology, naturally, is finally bringing you these Copycat Lieges. If you’ve never heard of the term ‘liege’, it’s okay – these are basically glorified Belgian-style waffles with one major difference.

DSC_0892ALieges are typically made with pearl sugar, which is basically the best thing ever invented. If you don’t know, pearl sugar is exactly how its name implies: it’s sugar that looks like little pearls or pebbles. Very thick, coarse and hard, but melt-in-your-mouth. You can typically find this at specialty baking stores like Sur La Table.

Anywho, you prepare your yeasted Belgian waffle dough, let it rise, then toss in the pearl sugar. Divide the dough into small patties and fry up in your waffle iron. Easy peasy waffle squeezy, people.

These hot, buttery Copycat Lieges are crispy, crunchy yet soft, and absolutely heavenly! And the result? Pure, unadulterated deliciousness. The sugar bursts and caramelizes against the hot iron grates, creating this caramelization all over and throughout the soft, buttery waffle. It’s heaven on earth on its own, but slathered with butter or topped with Biscoff takes it over the top.

These hot, buttery Copycat Lieges are crispy, crunchy yet soft, and absolutely heavenly! So – care for a piece?

These hot, buttery Copycat Lieges are crispy, crunchy yet soft, and absolutely heavenly! *from Lars’ Own

Copycat Lieges {Belgian-Style Waffles}
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These Copycat Lieges taste just like the famed Wafels and Dinges truck in NYC! Caramelized, crispy, buttery and heavenly, they're perfect!
Ingredients
  • 1 pkt yeast
  • ¾ cup lukewarm milk
  • 2 sticks butter, softened
  • 2 eggs
  • 1 tsp vanilla
  • 3 & ½ cups all-purpose flour
  • ½ tsp salt
  • 1 bag Belgian Pearl Sugar
Instructions
  1. Dissolve the yeast in the warm milk. Set aside.
  2. In a large bowl of a stand mixer, gradually add all of the ingredients together except for the pearl sugar. Let the dough rise until doubled in size, about 30-45 minutes.
  3. Once dough has risen, add in the pearl sugar. Divide the dough into small patties and bake in a preheated and greased (if necessary) waffle iron. Cook according to manufacturer's directions.
  4. Gently and carefully remove waffles from waffle iron. Serve hot, warm, or room temperature.

These hot, buttery Copycat Lieges are crispy, crunchy yet soft, and absolutely heavenly! These taste just like the crispy, caramelized waffles at the famed Wafels & Dinges cart in New York City! Crispy, buttery, crunchy yet soft – and totally heavenly!

I hope you enjoy! Have a super sweet day!

xo, Hayley

 

Tutti-Frutti Cookie Clusters

These Tutti-Frutti Cookie Clusters are delicious, fruity, no-bake cookies that are so easy to whip up! Back in January, I made these Avalanche Cookie Clusters. And they rocked my face off.

And since then, I’ve been brainstorming other ideas of cookie clusters… mainly because I wanted an excuse to get my hands dirty and eat some glorified marshmallows.

And folks – these Tutti-Frutti Cookie Clusters are it.

They came to me when I was mindlessly snacking on a bag of fruity marshmallows, as I usually do. Marshmallows are pretty much my favorite snack around these parts.

And I thought that these marshmallows plus Fruity Pebbles would be the ULTIMATE treat. I mean, is there anything better on god’s green earth? (I think not).

Just add white chocolate and pie crust (!!!) and you’ve got one of these clusters.

The secret ingredient for these clusters is the pie crust. It adds a nice, crisp texture to these “cookies.” The marshmallows add plushness and chewiness, and the Fruity Pebbles add crispiness. Then there’s the white chocolate, which kind of encapsulates everything in this sweet, melty goo. (FYI: sweet melty goo is good).

These Tutti-Frutti Cookie Clusters are delicious, fruity, no-bake cookies that are so easy to whip up! So yeah. If I haven’t sold them already, you should totally make these.

Totally.

These Tutti-Frutti Cookie Clusters are delicious, fruity, no-bake cookies that are so easy to whip up!

*adapted from my Avalanche Cookie Clusters recipe

Tutti-Frutti Cookie Clusters
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Tutti-Frutti Cookie Clusters are irresistible! Fruity, sweet, and positively amazing!
Ingredients
  • 2 cups Fruity Pebbles cereal
  • 1 & ½ cups mini fruit-flavored marshmallows
  • 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. 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.

These Tutti-Frutti Cookie Clusters are delicious, fruity, no-bake cookies that are so easy to whip up! Fruity, sweet, crunchy, creamy and oh so delicious – these are awesome!

Have a sweet day!!

xo, Hayley

Perfect Molten Lava Cakes

These Perfect Molten Lava Cakes turn out perfect every time! You'll love this easy, foolproof recipe for gooey, smooth lava cakes!As a kid, I was obsessed with Sabrina the Teenage Witch.

Every Friday night at 8pm on the dot I’d be parked in front of the TV ready to see what Sabrina was cookin’ up with her talking cat, Salem. I even had a Sabrina the Teenage Witch “Witchcraft” book that I read religiously, concocting science experiments in the name of witchcraft.

I was… an interesting child.

Back then, I would dream of being a witch so I could do cool things like teleport and have a pet that communicates eloquently with me. I’d also use my witch powers to avoid doing homework or clone myself since I always wanted a twin. You know, normal pre-teen witch stuff.

But now, I really want to summon my witchy powers. Witches have all the cool spells and magic, and I desperately want that. I want to look at a vacuum and have it suddenly start self-vacuuming my house. I want to blink at the dishes and have them be done and *shudder* put away. And I want to be able to walk into my closet, whisper a phrase and be transported anywhere in time, anywhere in the world without having to spend an eight hour flight next to someone who sniffs constantly and won’t let me out to pee.

You know. Normal witch powers.

And you know, people use the term ‘witch’ like it’s a bad thing nowadays. I’m totally pro-witch. Honey, if you can concoct potions and have a pet dragon, more power to you. It’s 2015. Anything can happen. And unless you’re crook-nosed and concocting devilish spells to hurt people, I honestly couldn’t care less about your royal witchiness. As long as you can please put a hex on my vacuum so it vacuums itself. PLEASE?

One of the culinary spells I wanted to cast was making perfect Molten Lava Cakes. You know, the ones you always order at restaurants? The ones that, when cut open, release a molten, gooey chocolate center that’s out of this world-amazing? I wanted to recreate that amazingness at home, but frankly, I was a little scared. But truth be told, it’s a lot easier than you’d think, and this recipe yields the PERFECT Molten Lava Cake. Like ever.

And believe me, that gooey center has a spell on me. HUBBA HUBBA.

These Perfect Molten Lava Cakes turn out perfect every time! You'll love this easy, foolproof recipe for gooey, smooth lava cakes!*very minimally adapted from Kraft

5.0 from 1 reviews
Perfect Molten Lava Cakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These Molten Lava Cakes are truly PERFECT! Gooey, warm, soft and cakey, they're the ultimate decadent dessert.
Ingredients
  • 4 oz semi-sweet baking chocolate (like by Baker's or Ghirardelli)
  • ½ cup butter (I used unsalted)
  • 1 cup powdered sugar
  • 2 eggs
  • 2 egg yolks
  • 6 Tbsp flour
  • 2 tsp vanilla
  • Pinch salt
  • Ice cream and chocolate syrup for garnish, optional
Instructions
  1. Preheat oven to 425 degrees F. Liberally grease 4 baking dishes or ramekins.
  2. In a microwaveable bowl, melt together the chocolate and butter on HIGH for 1 minute or until chocolate is smooth and butter has melted. Whisk the chocolate until mixture has combined and is smooth and glossy.
  3. Add in the powdered sugar, eggs, egg yolks and vanilla, stirring to combine. Lastly, add in the flour and pinch of salt until a thick batter forms.
  4. Portion the batter evenly among the ramekins and bake for approx. 13-15 minutes or until the edges are firm and set but the center is still soft. Let the cakes stand for about 2 minutes before carefully running a knife along the edge of the ramekin and releasing the cake gently onto a plate. Top with ice cream and chocolate sauce, if desired. Serve immediately.

These Perfect Molten Lava Cakes turn out perfect every time! You'll love this easy, foolproof recipe for gooey, smooth lava cakes!

These Perfect Molten Lava Cakes turn out perfect every time! You'll love this easy, foolproof recipe for gooey, smooth lava cakes!This is such a foolproof recipe that yields amazingly warm, soft and gooey molten lava cakes. The chocolate flavor is strong and sweet, and the buttery cake is so moist and fabulous. You’ll love these a la mode!

These Perfect Molten Lava Cakes turn out perfect every time! You'll love this easy, foolproof recipe for gooey, smooth lava cakes!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

Best Butter Cake

This Best-Ever Butter Cake is so supremely moist, easy to make, and tastes so buttery and delicious! I know it’s since passed, but I hate the Fourth of July.

Like, majorly hate it.

I hate it because Mannie is so scared of the fireworks. He paces the house, he cowers in the corner, and he barks incessantly. If you’re new here, Mannie is my three-legged dog who lost his leg to a gunshot, so it’s no surprise that he hates the fireworks.

We’ve given him sedatives in the past but man, it really only tempers his behavior slightly – nothing major or too significant. And we’re always home with him, so we can assuage the confusion and fright right outta him. But damn, he just really hates it.

And I realized last night as I had the police station on speed dial, that I am a total Fourth of July Grinch.

I hate the holiday. I hate the people who like the holiday. I hate the fireworks stands – when I see them, I audibly groan and my body breaks out in angry hives. I hate the little kids who start fireworks early, and I hate the people who wait until it’s super late and I’m tired from binge-watching Orange is the New Black and I like, needsleepnow.

I’m such a Grinch that I actually did call the cops because I swore our neighborhood had a noise ordinance set and it totally doesn’t (but totally should) and honestly because I was sick of hearing Mannie bark in the corner. Sue me.

So yeah, take that Fourth of July. I really stuck it to the man.

But whatever. Let’s talk about this cake – it’s more important anyway.

This Best-Ever Butter Cake is so supremely moist, easy to make, and tastes so buttery and delicious! This Butter Cake truly is the best. My family and I could not stop eating it. We were seriously shoveling in forkfuls of the stuff when I deemed it up for grabs. And photographing it, I couldn’t wait to dig in for the end shot. Holy mother. It was rough, but someone had to eat it.

I had this cake bookmarked from All Recipes for awhile now and I’m so glad I finally got around to making it. And I hope YOU get around to making it soon, too!

This Best-Ever Butter Cake is so supremely moist, easy to make, and tastes so buttery and delicious!

5.0 from 2 reviews
Best Butter Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Butter Cake truly is the BEST ever! It's so moist, delicious, and ultra buttery.
Ingredients
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup buttermilk
  • 1 cup butter, softened
  • 1 Tbsp vanilla extract
  • 4 eggs
  • BUTTER SAUCE:
  • ¾ cup sugar
  • ⅓ cup butter
  • 3 Tbsp water
  • 2 tsp vanilla extract
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease and flour a large bundt pan and set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until blended. Add in the eggs one at a time, then the vanilla. Add in the salt, baking powder, and baking soda, then add the flour and buttermilk, alternating after each addition until a thick batter has formed.
  3. Spread the batter evenly into the prepared pan. Bake for approx. 60 minutes or until a toothpick inserted near the center comes out clean. Cool for about 15 minutes.
  4. While cake partially cools, make the butter sauce. In a small saucepan, combine all the butter sauce ingredients. Heat until bubbles just begin to show up around the edges of the pan. Remove from heat. Poke holes all over the surface of the cake and down into the cake, careful not to puncture all the way through. Pour the butter sauce evenly over the top of the cake and allow the cake to cool completely in the pan, allowing the butter sauce to set.
  5. Once cake has completely cooled, invert onto a wire rack and dust with powdered sugar.

This Best-Ever Butter Cake is so supremely moist, easy to make, and tastes so buttery and delicious! This is so sweet, buttery, moist, and utterly delicious. Try not to faint when you take a bite!

This Best-Ever Butter Cake is so supremely moist, easy to make, and tastes so buttery and delicious!

Have a super sweet day!

xo, Hayley

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