Peanut Butter & Jelly Crumb Muffins

Peanut Butter & Jelly Crumb Muffins - tender, moist, fluffy peanut butter muffins filled with sweet jam and topped with a buttery crumble. So easy, fast and AWESOME! Get your kids pumped for back-to-school season with these Peanut Butter & Jelly Crumb Muffins! Tender, fluffy peanut butter muffins filled with jelly and topped with a buttery crumb. A+!

So I had an embarrassing realization recently.

I realized I’m a sound-effects person.

You know, the people who have sound effects for everything? When describing a car accident, they’ll do the whole “BAM!” to emphasize the car hitting the other car, or when describing how their dogs howl when sirens go off, they’ll mimic the same howling noise?

YEAH. I’m one of those. UGH.

I realized this when I was trying on clothes at my fave clothing store in the mall. It was a balmy 100 degree day and let’s be honest, I was … damp … and trying on clothes, which should be deemed an aerobic activity. Who do I call about that? Billy Blanks? Does Billy Blanks still make those Tae-Bo tapes? (Side note: we used to have those Billy Blanks Tae-Bo tapes on VHS when I was growing up. Sometimes, to burn off energy, I would complete them. I was like 12.)

As I was hoisting my shirt over my head, I made an “eeeggh” noise. Then as I attempted to zip myself into a dress, I made a “heppp” noise as I zipped. Then as I bent forward to put on my shoes, I made an “mepp” noise. A MEPP NOISE. What even is a MEPP? I do not know, but I said it plenty loud in this dressing room like I was some kind of voice actor trying out for a demented animal in a new movie.

So it was then, when the customers in other dressing rooms STOPPED THEIR CONVERSATION after I “mepped”, that I realized I need to quickly shut the heck up and quit it with these weirdo sound effects before I was labeled as “the sound effect person” FORREAL and FOREVER. I don’t want to be known as a mepper. I do not want people to stop their conversations because some freak (me) in the next stall is babbling incoherently. WHAT IS HAPPENING WITH THE WORLD.

After that, I came home and made Peanut Butter & Jelly Crumb Muffins. As you do.

Peanut Butter & Jelly Crumb Muffins - tender, moist, fluffy peanut butter muffins filled with sweet jam and topped with a buttery crumble. So easy, fast and AWESOME! These muffins are kinda fantastic. They have a light, moist and fluffy peanut butter muffin base that’s not super dense and just peanut buttery enough. Then they’re baked with a dollop of jam/jelly/preserves/whatever you call that sticky goo – and a buttery, brown sugary crumb. After they’re baked, they’ll be all golden and perf and you’ll want to squeal but don’t, because that’d be weird. (JK. I totally squealed).

MAKE THEM!

Peanut Butter & Jelly Crumb Muffins - tender, moist, fluffy peanut butter muffins filled with sweet jam and topped with a buttery crumble. So easy, fast and AWESOME! *muffin base adapted from The Frugal Girls. Idea inspired by How Sweet Eats.

5.0 from 2 reviews
Peanut Butter & Jelly Crumb Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
These PB&J Crumb Muffins are tremendously flavorful, moist, buttery and taste JUST like the classic sandwich. Great for breakfast, on-the-go snacks, brunch, or even dessert!
Ingredients
  • FOR MUFFINS:
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 & ¼ cups creamy peanut butter
  • 1 cup milk
  • ⅔ cup sugar
  • ⅓ cup oil
  • 2 eggs
  • 1 tsp vanilla extract
  • ~1 cup jelly or jam of your choice (I used Smuckers Strawberry Jam)
  • FOR CRUMB TOPPING:
  • ⅓ cup brown sugar
  • ⅓ cup sugar
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • ½ cup butter, melted
  • 1 cup flour
Instructions
  1. Preheat oven to 375 degrees F. Line 2 pans with about 20 paper liners. Set aside.
  2. In a large bowl, whisk together the flour, baking powder and salt. Add in the creamy peanut butter, milk, sugar, oil, eggs and vanilla and whisk until a thick batter forms. Do not over-mix - the batter may appear slightly lumpy but that's okay. Over-mixing leads to tough muffins!
  3. Portion the batter evenly among the cups, filling about ½" full. Top with a Tablespoon or so of jam of your choosing, pressing it gently into the center of the muffin batter. It's okay if it seeps down the sides a little.
  4. Meanwhile, in a medium bowl, whisk together the crumb ingredients until blended and moistened. Drop heaping Tablespoonfuls of the crumb mixture on top of the muffins in the pan. Bake for approx. 18-20 minutes or until the muffins appear done and the top is light golden brown. It'll be hard to do a toothpick test since there's jelly in the center of the muffin. Serve warm or at room temperature.

Peanut Butter & Jelly Crumb Muffins - tender, moist, fluffy peanut butter muffins filled with sweet jam and topped with a buttery crumble. So easy, fast and AWESOME! Buttery, sweet, a little salty, with a great crumb on top. Is there anything more perfect than these PB&J Crumb Muffins?! Bake up a batch on Monday for breakfast throughout the week! (You’re welcome).

Peanut Butter & Jelly Crumb Muffins - tender, moist, fluffy peanut butter muffins filled with sweet jam and topped with a buttery crumble. So easy, fast and AWESOME! Have a super sweet day!

xo, Hayley

 

Energy Cookies

These Energy Cookies are fabulous! Chock full of peanut butter, oats, almonds, dark chocolate and flax seed, they're packed with antioxidants, protein and fiber... and they taste amazing!

Labor Day is nearly here, and there are so many directions your holiday could take! Whether you’re taking the boat out to the nearest body of water, throwing a pool party with your kiddos and friends, or taking on the mall for a marathon shopping spree, Labor Day is generally a pretty active day if you think about it! Sure, there’s a lot of lounging around (preferably on said boat with a fruity drink?) but for the most part, people are doing something active. After all, Labor Day usually signifies the end of summer, just before school starts back up again. Why not do something fun?!

If you ask me, I’ll be in the air-conditioning catching up on a juicy novel – that is my idea of a good time! But if you are like most people and prefer to do something fun and active, you may need some kind of pick-me-up in between butterfly strokes or snagging killer deals at the mall. Something that will curb your appetite before someone fires up the grill, or before you finally cave and eat the mall pretzel. Something that’s portable, bite-sized and easy to eat on the go. Something like these Energy Cookies!

These Energy Cookies get their name because they’re packed with good-for-you ingredients that ramp your body up with energy, nutrients and even Omega-3s!

These Energy Cookies are fabulous! Chock full of peanut butter, oats, almonds, dark chocolate and flax seed, they're packed with antioxidants, protein and fiber... and they taste amazing! First, these cookies start with Krusteaz Brown Sugar & Oatmeal Cookie Mix for a hearty base. Next, we add in creamy peanut butter for protein which keeps you fuller longer. I also added in coconut oil – a healthy saturated fat – in place of the butter in this recipe. And to spike it with healthful ingredients, I added dark chocolate (rich in antioxidants), almonds (for protein and fiber), and ground flaxseed, which is the richest source of Omega-3 fatty acids (vital for energy production, brain function, and strengthening immunity, to name a few!).

All in all, these Energy Cookies are good tasting and good for you, too! Crunchy, soft, chewy and packed with gooey chocolate, it’s almost hard to believe they’re good for you. But once you snack on one (or two!) and finish your Labor Day festivities, you’ll see just how energizing they are!

Ready to munch on these babies!? Get the recipe for ENERGY COOKIES!

These Energy Cookies are fabulous! Chock full of peanut butter, oats, almonds, dark chocolate and flax seed, they're packed with antioxidants, protein and fiber... and they taste amazing! xo, Hayley

In the interest of full disclosure, I am a proud brand ambassador for Krusteaz. I was compensated for this post as part of our partnership, but all opinions are 100% my own. Thank you for supporting the brands that keep my site going!

The Best Soft & Chewy Pumpkin Snickerdoodles

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! Attention, pumpkin fans! These Soft & Chewy Pumpkin Snickerdoodles are the best I’ve ever had! Crisp edges, soft and fluffy centers and a warm, aromatic pumpkin flavor throughout!

So I did a thing.

I posted my first pumpkin recipe in August. Mid-August. TODAY. #sorrynotsorry

To be honest, I’m over this whole summer business. I am beyond ready for fall!

Nothing makes me happier than fall and winter. My two favorite seasons for sure. There’s something about wearing the first jacket of the season, pulling on your boots and traipsing through red and orange leaves that makes me feel giddy inside.

And of course, there’s the influx of everything pumpkin spice. Is there anything they haven’t pumpkin spiced? I don’t think so.

So in the spirit of things (and because I do not bode well in this wretched heat), I am posting my first pumpkin recipe today. And I don’t wanna hear about how it’s still summer!know it’s still summer – I went to and graduated from school, thank you – I am aware of my seasons. BUT I am also eager to wear my army green anorak and Doc Martens so LETMEHAVEMYMOMENT.

If you are clutching your bikini in mock horror that I’m posting a pumpkin recipe before Labor Day, bookmark this recipe for a breezy day in September when you feel like succumbing to the pumpkin spice trend. Otherwise, let us pumpkin fanatics have our moment 🙂

So yeah – these snickerdoodles. They’re awesome, I tell ya! Loaded with tons of pumpkin spice flavor, with crisp outer edges and soft and fluffy chewy centers, they’re pretty much perfect. You could totally throw in some chopped pecans or even white chocolate chips for added adornments, but I love them straightforward with cinnamon sugar. Is there anything better?

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! A few notes about this recipe…

  1. This recipe does not have any eggs in it. Eggs are known for adding extra fluff to some cookie recipes, and I didn’t want to make cakey snickerdoodles. So, I eliminated the egg.
  2. Use as much or as little pumpkin pie spice as you’d like. Since we’re only using pumpkin puree, I like beefing these cookies up with as much spice as possible.
  3. Chilling the dough is paramount because we start the dough base with melted butter. Melted butter, as opposed to softened butter, helps give the cookies a chewy texture with crisp edges and eliminates any cakey texture the cookies may adopt had we started with softened butter.

Now if you’ll excuse me, I have an anorak to try on.

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! *adapted from my Ultimate Chocolate Chip Cookies recipe

The Best Soft & Chewy Pumpkin Snickerdoodles
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Pumpkin Snickerdoodles truly are the BEST! Soft and chewy with crisp edges and pure pumpkin spice flavor. A must-make for fall... or whenever your pumpkin craving strikes!
Ingredients
  • ½ cup (1 stick) butter, melted
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • ¼ cup pumpkin puree (NOT pumpkin pie filling!)
  • 1 tsp cinnamon
  • 1-2 tsp pumpkin pie spice (depending on how spicy you like them)
  • 2 tsp cornstarch
  • 1 tsp soda
  • 2 cups all-purpose flour
  • FOR ROLLING:
  • ½ cup sugar
  • 3 tsp cinnamon
Instructions
  1. In the bowl of a stand mixer, combine the melted butter, sugar and brown sugar with the paddle attachment. Cream for about 30 seconds or until combined. Add in the vanilla and pumpkin and beat to combine. Lastly, add in the cinnamon, pumpkin pie spice, cornstarch, baking soda and flour and beat gently until a soft dough forms.
  2. Refrigerate the dough, covered, for at least 2 hours or until sufficiently chilled. Chilling is mandatory.
  3. Preheat oven to 350 degrees F. In a small bowl, whisk together the sugar and cinnamon. Drop rounded Tablespoon-sized balls of dough into the cinnamon sugar mixture and toss to coat. Place 1-2" apart on a silicone or parchment lined baking sheet.
  4. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the sheets before dusting with any remaining cinnamon sugar topping.

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! These cookies are so plush and fabulous, and I cannot wait for you to try them!

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! Have a super sweet day!

xo, Hayley

The Best Butterbeer Cupcakes

The BEST Butterbeer Cupcakes - tender, moist butterscotch vanilla creme cupcakes topped with a brown sugar & butterscotch buttercream and caramel drizzle. For Harry Potter fans... and cupcake lovers! These Butterbeer Cupcakes truly are the best ever! Moist, fluffy butterscotch-vanilla creme cake topped with a fluffy butterscotch frosting and caramel sauce. Incredible!

So I guess I’m on a cupcake roll? I posted cupcakes last week, and cupcakes this week. Cupcake Monday should be a thing, don’t ya think?

Besides that, my book party was this weekend and it was a success! No one passed out drunk from my extra-boozy homemade sangria; people bought my book; no one was repulsed by my cooking; and my charcuterie tray looked more high-end than Walmart and that made me happy (even if I forgot the olives, grapes, cornichons (those are pickles to mortals like you and I), and crackers). Oops.

And I forgot to paint my nails, so I officially had the jankiest hands at the party. My parents assured me that no one noticed my gross manicure, but at least I washed my hands, so there’s comfort in that, even if my nails weren’t mint to match my book.

Overall, it was a great party! It was fun to see friends I haven’t seen in awhile, and everything was easy peasy. And the best part is, I still have sangria left over! #win.

should have made these Butterbeer Cupcakes, but I didn’t because I basically suck at life. BUT I did make these cupcakes for my book signing last week, and they were a huge hit.

Basically, the day of the signing, I realized, hey, the new Harry Potter book is out and people will be at the book store to buy it. I should entice those HP readers over to my table to buy my book! And then I made these cupcakes and the rest is history. (And I sold 30 books… so I’d say it was a success!).

These cupcakes are inspired by Harry Potter, because in the books he gets butterbeer at the Three Broomsticks in Diagon Alley. (At least I think. I didn’t actually read the books *hangs head in shame* but it’s what I’ve heard, and people never lie to innocent folks, right? RIGHT?).

The BEST Butterbeer Cupcakes - tender, moist butterscotch vanilla creme cupcakes topped with a brown sugar & butterscotch buttercream and caramel drizzle. For Harry Potter fans... and cupcake lovers! Butterbeer isn’t actually beer; in fact, it’s more like a butterscotch-ish vanilla creme soda. Rich and golden, sweet and bubbly and absolutely heavenly. If you’re lucky, you’ll sometimes find butterbeer soda in stores near Halloween, but in a pinch, you can absolutely use vanilla creme soda like I did here.

Whatever ya do, make yourself some because these are seriously some of the best cupcakes I’ve ever had. They’re so unapologetically buttery and fabulous.

Also, muggle-approved.

The BEST Butterbeer Cupcakes - tender, moist butterscotch vanilla creme cupcakes topped with a brown sugar & butterscotch buttercream and caramel drizzle. For Harry Potter fans... and cupcake lovers!

5.0 from 3 reviews
The Best Butterbeer Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These Butterbeer Cupcakes are seriously some of the BEST cupcakes I've EVER had. Buttery, brown sugary, vanilla-flavored and oh so fabulous, they're topped with a butterscotch & brown sugar frosting that's to-die for!
Ingredients
  • FOR CUPCAKES:
  • 1 box yellow cake mix
  • 3 eggs
  • ½ cup oil
  • 1 cup vanilla creme soda
  • ¼ cup brown sugar
  • 1 (3.4 oz) pkg dry instant butterscotch pudding mix
  • FOR FROSTING:
  • 1 stick (1/2 cup) butter, at room temperature
  • 2 Tbsp butterscotch sundae sauce
  • ¼ cup brown sugar
  • ½ tsp butter extract
  • 1 tsp vanilla extract
  • About 3 & ½ - 4 cups powdered sugar
  • ¼ cup heavy cream or milk, if needed should frosting be too thick
  • Additional butterscotch sauce or caramel sauce for drizzling
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, vanilla creme soda, brown sugar and dry pudding mix. Beat with an electric mixer for about 2 minutes or until combined. Portion the batter evenly among the muffin cups, filling about ¾ full.
  3. Bake the cupcakes for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. In the bowl of a stand mixer, combine the butter, butterscotch sauce, brown sugar, butter and vanilla extracts with the paddle attachment until creamy, about 30 seconds. Add in the powdered sugar, one cup at a time, until frosting is light and fluffy, streaming in the heavy cream if needed (if frosting is too thick).
  5. Pipe the frosting onto the cooled cupcakes. If piping the frosting as high as in my photos, you may want to double the recipe. Drizzle with caramel or butterscotch sauce.

The BEST Butterbeer Cupcakes - tender, moist butterscotch vanilla creme cupcakes topped with a brown sugar & butterscotch buttercream and caramel drizzle. For Harry Potter fans... and cupcake lovers! Buttery, brown sugary, and with hints of warm butterscotch and vanilla, these cupcakes are totally amazing and I think you’ll agree – Harry Potter fan or not!

The BEST Butterbeer Cupcakes - tender, moist butterscotch vanilla creme cupcakes topped with a brown sugar & butterscotch buttercream and caramel drizzle. For Harry Potter fans... and cupcake lovers! Have a super sweet day!

xo, Hayley

Chocolate Mousse Brownies

Chocolate Mousse Brownies: fudgy one-bowl brownies topped with a super simple light & fluffy chocolate mousse. So impressive, so fudgy, so fabulous! If you’re looking for something super chocolaty, ultra fudgy and truly delightful, look no further! These Chocolate Mousse Brownies are all that & more!

So this weekend I’m throwing a little party with my close family & friends to celebrate the release of my book, Out of the Box Desserts. I figured it was a great way to get everyone together – some of whom I haven’t seen in a long time! – and eat a bunch of food, drink a bunch of sangria, and hang out in the AC. Sounds lovely, right?

And I’m sure it will be lovely. But in the meantime, and the days/hours leading up to it, it’s not so lovely. Why?

Because basically I come from a long lineage of slobs and ridiculously lazy.

I’m not proud of my heritage; in fact, I’m kind of embarrassed. So much so that I usually ignore the dust bunnies that are living and throwing family reunions under my desk. You can shame the heritage, but you can’t take the heritage out of shame. Wait, that’s not how it goes. I don’t even know anymore.

So yeah, in preparation of having 20+ people in my home this weekend, I’ve been inspecting the house meticulously. And in my inspections, I’ve found some strange things:

  1. Dog hair gets everywhere. And I mean, everywhere. I try to vacuum and dust and keep clean but my god, I’m surprised Mannie still has hair after the amount I find on the regular.
  2. Our walls had dust on them. I didn’t realize my family and I were transported and now live inside of Disney’s Haunted Mansion, but apparently we do and I’m pissed that it doesn’t come with free fast-passes to Splash Mountain.
  3. Dust accumulates irritatingly fast. Like, I dusted on Monday and there’s already more dust everywhere. WHY IS MY HOUSE SO DUSTY!?
  4. Hazmat suits for a family of five (to prevent a dusty house) are quite expensive.
  5. I’m pretty sure the bottle of Scrubbing Bubbles is supposed to help clean your shower multiple times; it is not intended as a one-use kinda bottle (unless you live here).
  6. And I hate cleaning.

So why I didn’t hire a housekeeper is beyond me. Next time!

ANYWHO, let’s talk about these outrageous Chocolate Mousse Brownies, mmkay? They are SO FUDGY, I can barely handle it. And they’re topped with the fluffiest freakin’ chocolate mousse ever. In other words, they’re great house-cleaning fuel AND they’re a must-make if I do say so myself.

Make them now and clean up later!

Chocolate Mousse Brownies: fudgy one-bowl brownies topped with a super simple light & fluffy chocolate mousse. So impressive, so fudgy, so fabulous! *recipe from here

Chocolate Mousse Brownies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
 
These Chocolate Mousse Brownies are surprisingly easy to whip up and they taste INCREDIBLE. Fudgy brownies with a fluffier-than-air chocolate mousse. Is there anything better?
Ingredients
  • FOR BROWNIES:
  • ¾ cup butter, melted
  • 1 & ½ cups sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • ½ cup cocoa powder
  • ½ tsp salt
  • ¾ cup all-purpose flour
  • FOR MOUSSE:
  • ¾ cup miniature marshmallows
  • 4 oz (1 bar) semi-sweet chocolate, chopped
  • ¼ cup milk
  • 1 cup heavy whipping cream
  • Chocolate ganache, for drizzling, optional
Instructions
  1. Preheat oven to 350 degrees F. Line a 9x9" square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
  2. In a large bowl, combine the melted butter and sugar until smooth. Add in the eggs, one at a time, stirring well after each addition, followed by the vanilla. Lastly, stir in the cocoa powder, salt and flour until a soft batter forms.
  3. Pour the batter into the prepared pan and smooth into an even layer. Bake for approx. 220-25 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. To make the mousse: In a large saucepan, combine the miniature marshmallows, chopped chocolate bar, and milk over LOW heat. Stir frequently to melt the ingredients together. Once melted and smooth, cool completely (about 15-20 minutes).
  5. After chocolate mixture has cooled, whip the heavy whipping cream in the bowl of a stand mixer until stiff peaks form. Fold in the cooled chocolate mixture to combine. Spread the mousse over the brownies in an even layer. Refrigerate for at least 1 hour to set up.
  6. Just before serving, drizzle with chocolate ganache if desired. Store leftovers in the fridge.
  7. *NOTE: to make chocolate ganache, combine ½ cup chocolate chips and ¼ cup heavy whipping cream together in a microwave-safe bowl. Heat on HIGH for about 15-20 seconds, stir, and continue heating in 10 second increments until smooth.

Chocolate Mousse Brownies: fudgy one-bowl brownies topped with a super simple light & fluffy chocolate mousse. So impressive, so fudgy, so fabulous! My dad and I couldn’t get enough of these fabulous brownies! They are seriously the fudgiest, chocolatiest brownies I’ve ever had. Any brownie/chocolate/mousse fan will flip for these!

Chocolate Mousse Brownies: fudgy one-bowl brownies topped with a super simple light & fluffy chocolate mousse. So impressive, so fudgy, so fabulous! Have a super sweet day!

xo, Hayley

The Best Chocolate-Frosted Yellow Cupcakes

The BEST Chocolate-Frosted Yellow Cupcakes: moist, fluffy and buttery vanilla cupcakes topped with a rich, chocolaty and decadent EASY chocolate frosting. So simple, so impressive! These Chocolate-Frosted Yellow Cupcakes truly are the best ever! Moist, fluffy and topped with a sinfully rich & delicious chocolate frosting. No one will know you took shortcuts to make these!

So on Saturday, I had my first-ever book signing at Barnes & Noble! *cue all the gasps*

It was crazy awesome and I want to take this time to personally thank each and every one of you who stopped by the table and said hello, who sampled treats, and for those who bought the book – thank you. I appreciate you so much, and hope your shopping experience was a little sweeter with some cupcakes and brownie bombs 🙂

And the best news of all: we sold out! Such an exciting time for me, and I’m so grateful and humbled! This is still super new to me, so the fact that over 30 books were sold on Saturday at that Barnes & Noble alone is mind-blowing.

And it obviously calls for cupcakes. Plenty of cupcakes.

These Chocolate-Frosted Yellow Cupcakes are incredible. The cake is moist, buttery and fluffy, and the chocolate frosting is just out-of-this-world-amazing. It’s SO chocolaty!

The BEST Chocolate-Frosted Yellow Cupcakes: moist, fluffy and buttery vanilla cupcakes topped with a rich, chocolaty and decadent EASY chocolate frosting. So simple, so impressive! Now, you could always go all-vanilla or all-chocolate with your cupcakes, but I love the contrast between a buttery vanilla cake and a chocolate icing. There’s just something about it that’s so classic to me. But as I said, this frosting would be amazing on a chocolate cupcake, or you could make a killer buttercream to frost these equally-killer cupcakes. Whatever floats yo boat!

But whatever you do, pretty please promise you’ll make ’em? I pretty promise they’re worth every bite!

The BEST Chocolate-Frosted Yellow Cupcakes: moist, fluffy and buttery vanilla cupcakes topped with a rich, chocolaty and decadent EASY chocolate frosting. So simple, so impressive!

5.0 from 2 reviews
The Best Chocolate-Frosted Yellow Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These Best-Ever Chocolate-Frosted Yellow Cupcakes truly are the BEST! Moist, fluffy and delicious with a sky-high decadent chocolate frosting. No one will know you took shortcuts to make these fab cupcakes!
Ingredients
  • 1 box yellow cake mix
  • 1 (3.4 oz) box instant vanilla pudding mix (just the dry mix)
  • 1 & ¼ cups buttermilk
  • ½ cup oil
  • 3 eggs
  • 1 Tbsp vanilla extract
  • FOR FROSTING:
  • ¾ cup butter, softened to room temperature
  • ½ cup cocoa powder
  • 1 tsp vanilla extract
  • ½ cup heavy cream (may not use all of it)
  • About 3-4 cups powdered sugar
  • Chocolate sprinkles
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners. Set aside.
  2. In a large bowl, combine the cake mix, dry pudding mix, buttermilk, oil, eggs and vanilla. Beat well with an electric mixer for about 2 minutes or until combined and fluffy.
  3. Distribute batter evenly among baking cups, filling about ¾ full. Bake for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. To make the frosting: In the bowl of a stand mixer, cream together the butter, cocoa powder and vanilla until creamy, about 1 minute. Add in the powdered sugar, one cup at a time, beating well after each addition. Stream in the heavy cream a little at a time to thin out the frosting if it is too thick. Frosting should be light and fluffy.
  5. Pipe the frosting onto the cooled cupcakes; garnish with chocolate sprinkles.

The BEST Chocolate-Frosted Yellow Cupcakes: moist, fluffy and buttery vanilla cupcakes topped with a rich, chocolaty and decadent EASY chocolate frosting. So simple, so impressive! I am officially obsessed with these cupcakes! That frosting is just SO wonderful!

The BEST Chocolate-Frosted Yellow Cupcakes: moist, fluffy and buttery vanilla cupcakes topped with a rich, chocolaty and decadent EASY chocolate frosting. So simple, so impressive! Have a super sweet day!

xo, Hayley

18 A+ Back to School Snack Recipes

These 18 "A+" Back to School "Snack" Recipes are great to make for kids and with kids! Okay, so they're mostly desserts... but super easy and delicious! Howdy friends, and Happy Friday!

So I know it’s August, and that’s usually when you send your kiddos off to school yet again for another fun-filled school year! *sarcasm. Unless your kid’s school doesn’t have complicated 5th grade math homework, book reports, mandatory fitness gram pacer tests in PE, and 10-minute recess. In that case, what school is it and can I still attend at 25 years old?

At any rate, your kids may have already started, or the dun dun-style Jaws music is already blaring in their heads as school approaches (or does everyone enjoy school and I was the only one who dreaded it?). But either way, if you’re a nice mom or dad (which you are, right?), you’ll want to make their start back as smooth and pleasant as possible. And to me, that means quitting school and moving to Disneyland. KIDDING (I’m not). But SERIOUSLY, you’ll want to bake them some of these fantastic snacks I’ve rounded up for you!

Okay, and let me clarify this whole ‘snack’ business. So when I used to come home from school, my grandma was in charge of watching my siblings and I until my parents got off of work. My grandma would give us a healthy snack called ‘Twinkies’. Or sometimes we’d get an all-natural treat called ‘Nutty Bars.’ So clearly, brain food was at the fore-front and of the highest priority. But as a kid, you don’t really think, man, this Nutty Bar is impairing my thought process while I work this Pythagorean theorum! You think, screw apples, this is badass! (Again, this may be a little bit autobiographical here).

So yeah. Maybe these treats aren’t so much ‘snacks’ as they are after-dinner desserts. Or once-in-awhile treats. I’ll let you decide since you’re the parent 🙂 (But if I were in charge, Homemade Oatmeal Cream Pies all DAY, yo!)

peanut butter and jelly barsPeanut Butter & Jelly Bars – like the sandwich, but with cookies. You’re welcome.

Copycat Hostess CupcakesCopycat Hostess Cupcakes – so much easier to make a big batch than splurge on the store brand!

These Fudgy Frosted Brownies are the BEST, fudgiest brownies you'll ever have! Rich and chocolaty, they're like fudge with chocolate frosting on top!Fudgy Frosted Brownies – like Cosmic Brownies but even FUDGIER.

These Blueberry Streusel Cookies are so good, you won't know they came from boxed muffin mix! Hearty, soft pillows of juicy blueberry goodness, they're simple to make and are great for breakfast too!Blueberry Streusel Cookies – if muffins and cookies had a baby, these would be it!

These hot, buttery Copycat Lieges are crispy, crunchy yet soft, and absolutely heavenly!Copycat Lieges – a great treat to send with the kids to school! Pair with fresh fruit!

These Lofthouse Sugar Cookie Bars are the BEST ever! Soft and chewy with a fluffy interior, they have a thick vanilla buttercream and plenty of sprinkles! So easy, so fun!Lofthouse Sugar Cookie Bars – dye the frosting the same color as your kiddo’s school!

Magic Marshmallow Monkey Bread Muffins are cinnamon-sugar encrusted monkey bread muffins filled with marshmallows! The marshmallows magically disappear during baking, making for a great St. Patrick's Day treat!Magic Marshmallow Muffins – make these with your kids the night before and pack ’em in their lunch the next day!

NO BAKE BROWNIE BOMBSNo Bake Cookie Dough Brownie Bombs – make your kiddo’s fave cookie dough flavor!

NUTTY BUDDY POPCORNNutty Buddy Popcorn – a good way to control the chocolate your kid eats 🙂

These Copycat Oatmeal Cream Pies are fantastic! Chewy, soft and filled with a smooth marshmallow filling!Copycat Oatmeal Creme Pies – way easier to whip up in a big batch, & more cost-effective!

These Orange Creamsicle Cupcakes are delicious! Super easy, totally fun! No one will know these moist, orange-burst cupcakes started with a mix!Orange Creamsicle Cupcakes – think how giddy they’ll be when they see this in their lunch!

These Brown Butter Rice Krispy Treats are utter perfection! Nutty, buttery, gooey and a hint of vanilla completes this classic dessert recipe!Perfect Brown Butter Rice Krispy Treats – nothing beats the homemade version of this classic!

These Pumpkin Spice Candied Nuts are easy, foolproof and taste like fall! You don't want to miss this delicious recipe!Pumpkin Spice Candied Nuts – a fun way to introduce kids to good-for-you nuts!

These S'mores Cookie Bars are gooey wonders! This easy, foolproof recipe produces supremely thick and chewy cookie bars bursting with chocolate and marshmallow!S’mores Cookie Bars – gooey, chewy & delicious… and will remind them of the fun summer they had!

These No-Bake Texas Sheetcake Bites are perfect for when the chocolate craving strikes! Impossibly easy, totally foolproof and they taste super fudgy and amazing!Texas Sheet Cake Bites – fun, poppable treats that are a great pick-me-up midday!

These Thick & Chewy Monster Cookies are awesome! Loaded with peanut butter, gooey chocolate, mini M&M's candy and oats, they're soft, chewy, gooey and AMAZING!Thick & Chewy Monster Cookies – so fun and delicious!

This Ultimate Chocolate Chip Cookie Recipe is the ONLY recipe you need! It produces soft, chewy, supremely chocolaty, buttery cookies with crisp edges and gooey centers. So easy, so perfect!Ultimate Chocolate Chip Cookies – who doesn’t love a gooey, classic chocolate chip cookie!?

Best Ever PB CookiesThe Best Peanut Butter Cookies – gluten-free and packed with peanutty goodness!

Enjoy!

xo, Hayley

 

No Bake Cookie Dough Brownies

These No Bake Cookie Dough Brownies are a miracle dessert! Fudgy brownies, egg-free cookie dough, and a rich chocolate ganache - all entirely NO BAKE! Easy, impressive and great to make with kids! You read that right: these No Bake Cookie Dough Brownies are entirely no-bake! The oven isn’t turned on ONCE. The fudgy brownie base, the gooey egg-free cookie dough and the rich chocolate ganache are all no-bake!

It’s Wednesday! But not just any Wednesday.

It’s the Wednesday after my book’s official release! (That was yesterday, August 2, 2016!)

I feel like a new mom who has to capture and document every single “first” with my book. First time I held my book, first time I read my book, first time I baked from my book, first time my book made TV, first time my book made print, first time it was on shelves…

All with pictures of me looking totally deranged and goofy, but purely happy and oblivious to anyone around me who may be questioning why is that tattooed girl holding a cookbook and smiling like a maniac in this Barnes & Noble?

Anyway, the book should have shipped from anywhere and everywhere, so if you pre-ordered it, I hope you get it ASAP! And if you happened upon it in stores and purchased it, I hope you’re enjoying every second of it! I truly put my heart and soul into every recipe, story, picture, everything. And it means the world to me that you purchased it!

So yeah, I’m eagerly awaiting the book’s arrival on everyone’s doorsteps. LET ME KNOW HOW YOU LIKE IT!

But in a way I’m also kind of scared. Like, will I feel how celebrities feel when I read my reviews on Amazon? Will it be likened to paparazzi saying “she gained 10 pounds!” or whatever, except with people saying, “I hate this book; I gained 10 pounds!”? Or worse: this book is gross? I mean, I edited the recipes including cricket flour down to less than five, and there are minimal hot dog desserts in the book so I think we should be good with avoiding the whole ‘gross’ factor 🙂

Either way, I’m going to be stuffing my face senseless with these No Bake Cookie Dough Brownies while the comments roll in.

These No Bake Cookie Dough Brownies are a miracle dessert! Fudgy brownies, egg-free cookie dough, and a rich chocolate ganache - all entirely NO BAKE! Easy, impressive and great to make with kids! No Bake Brownies are my new favorite thing to make. For one, they’re SO easy, and for two, it still blows my mind that they’re super fudgy and rich but entirely no-bake. And of course, this version has an egg-free cookie dough topping that’s just to-die for. And chocolate ganache. Because any time you eat your feelings, there has to be ganache involved.

So yeah. Write a nice review and I’ll make you a brownie?

These No Bake Cookie Dough Brownies are a miracle dessert! Fudgy brownies, egg-free cookie dough, and a rich chocolate ganache - all entirely NO BAKE! Easy, impressive and great to make with kids!

5.0 from 1 reviews
No Bake Cookie Dough Brownies
Author: 
Recipe type: Bars
Prep time: 
Total time: 
Serves: 9
 
These No Bake Cookie Dough Brownies are a miracle! Super fudgy, ultra rich and SO EASY!
Ingredients
  • FOR BROWNIES:
  • ½ cup evaporated milk
  • 1 cup semi-sweet chocolate chips
  • 1 (7 oz) jar marshmallow fluff
  • 1 (15 oz) pkg Oreo cookies, ground into a fine powder (filling and all)
  • 1 cup powdered sugar
  • FOR COOKIE DOUGH:
  • ½ cup (1 stick) butter, softened
  • ¾ cup brown sugar
  • 2 tsp vanilla extract
  • 2 Tbsp heavy cream or milk
  • ¼ tsp salt
  • 1 & ¼ cups all-purpose flour (cook it if you're worried about eating raw flour, or use almond meal or another flour substitute)
  • 1 cup miniature chocolate chips
  • FOR GANACHE:
  • 1 cup semi-sweet chocolate chips
  • ⅓ cup heavy cream
Instructions
  1. Line an 8x8" or 9x9" square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray lightly with cooking spray; set aside.
  2. In a large saucepan, whisk together the evaporated milk, chocolate chips and marshmallow fluff until smooth. While it melts down, in a large bowl, combine the powdered sugar and Oreo crumbs. Pour the chocolate/mallow mixture over the Oreo crumb mixture and stir to combine. Mixture will be thick and sticky.
  3. Press the mixture into the prepared pan in an even layer, using an offset spatula if needed. Refrigerate while preparing the cookie dough topping.
  4. In the bowl of a stand mixer, cream together the butter and brown sugar, about 1 minute. Add in the vanilla and heavy cream, beating well. Lastly, add in the salt and flour, until combined and a soft dough forms. Fold in the mini chocolate chips.
  5. Spread the cookie dough mixture evenly over the brownie base, gently smoothing it out into an even layer. Refrigerate while you make the ganache.
  6. In a medium bowl, combine the chocolate chips and heavy cream. Microwave on HIGH power for about 20-25 seconds. Stir, then microwave for another 10-15 seconds or until smooth and melted. Pour over the cookie dough layer and smooth out the top. Top with additional mini chips, if desired. Refrigerate for at least 2 hours to firm up.

These No Bake Cookie Dough Brownies are a miracle dessert! Fudgy brownies, egg-free cookie dough, and a rich chocolate ganache - all entirely NO BAKE! Easy, impressive and great to make with kids! Thick, chewy, rich and gooey, these cookie dough brownies are everything & more!

These No Bake Cookie Dough Brownies are a miracle dessert! Fudgy brownies, egg-free cookie dough, and a rich chocolate ganache - all entirely NO BAKE! Easy, impressive and great to make with kids!

Have a super sweet day!

xo, Hayley

 

Triple Chip Cookie Cake

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! It’s MONDAY, so how about we celebrate with this Triple Chip Cookie Cake!? Loaded with white chocolate, semi-sweet chocolate and dark chocolate chips and topped with a buttery chocolate frosting, it’s perfect for any chocolate chip cookie lover!

So I’ll get straight to the point today: if you like pina coladas – I mean – if you like chocolate chip cookies, you absolutely must make this cookie cake! It’s soft, chewy, and filled with triple the chips!

The days of eating cookies with a single chip are long gone. It’s 2016 – up your cookie game!

Allow me to break down the anatomy of this amazing cookie cake:

This is the same recipe as my Ultimate Chocolate Chip Cookies except with a few little tweaks. It’s just like your usual chocolate chip cookie recipe – butter, sugars, vanilla, eggs, flour – and with a couple little differences that make it amazing. Things like: adding an extra egg yolk for moisture and richness. Adding in cornstarch to make these fluffy and chewy without being cakey. And of course, triple the chips, DUH.

For this cookie cake, I love using Guittard Chocolate Chips. It’s local to Sacramento (it’s made in the Bay Area of California) and I find that when you’re making a chocolate chip-based recipe, why not splurge for the highest quality chocolate chip you can find? I prefer Guittard, but if you can’t find it, I also love Ghirardelli!

Blend everything together and stir in your chips, then press it into the greased pan. For this, I used a greased round springform pan, but you can absolutely use a round pie pan if you don’t have a springform pan!

Once it’s baked, golden and utterly perfect, you’ll ramp it up a notch with a glossy and rich chocolate frosting and a little sprinkling of miniature chocolate chips.

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! And voila! All that’s stopping you from face-planting a gigantic cookie is willpower. Or if you’re like me, you’ll just face-plant it anyway because willpower is not in your vocabulary.

Now who’s ready to face-plant?

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless!

5.0 from 2 reviews
Triple Chip Cookie Cake
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Triple Chip Cookie Cake is so delicious, moist and chewy and PACKED with triple the chocolate chips!
Ingredients
  • ¾ cup butter, at room temperature
  • 1 cup brown sugar
  • ½ cup sugar
  • 1 egg + 1 egg yolk
  • 1 Tbsp vanilla extract
  • ½ tsp salt
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 2 cups all-purpose flour
  • ½ cup semi-sweet chocolate chips (I like Guittard, but Ghirardelli works too!)
  • ½ cup dark chocolate chips
  • ½ cup white chocolate chips
  • FOR FROSTING & TOPPING:
  • ¼ cup butter, at room temperature
  • 3 Tbsp cocoa powder
  • 1 tsp vanilla extract
  • 2-3 Tbsp heavy cream or milk
  • 1 cup powdered sugar
  • Miniature chocolate chips, for garnishing
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" springform pan with cooking spray and set aside.
  2. In the bowl of a stand mixer, cream together the butter, brown sugar and sugar until blended, about 1 minute. Add in the egg, egg yolk and vanilla and beat until combined. Lastly, add in the salt, baking soda, cornstarch and flour and beat until a soft dough has formed. Fold in the chocolate chips.
  3. Press the mixture into the prepared pan in an even layer. Bake for approx. 20-25 minutes or until the top is light golden brown and the center appears mostly set. If it's still gooey looking, that's okay - you do not want to over bake. But if it's sloshing around in the pan, bake it for another 5-10 minutes if needed. Cool in the pan completely, then gently release the cookie cake from the pan.
  4. To make the frosting, in a large bowl, beat together the butter, cocoa powder and vanilla until smooth. Add in the powdered sugar and cream and beat until smooth and creamy. Pipe around the perimeter of the cookie cake and immediately top with a sprinkling of mini chocolate chips or chocolate sprinkles. Serve!

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! Gooey, chocolaty, soft and chewy, this cookie cake is for serious chocolate chip cookie fans only!

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! Have a super sweet day!

xo, Hayley

Salted Ganache Cookie Cups

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive! I am SO GLAD it’s Friday!

Usually the days blur together since I work at home, sometimes never changing out of my pajamas from the night before. Sorry, I know that’s not the image some of you probably had of me, all glammed up all day every day, dressed to the nines, but it’s the truth. #YogaPantsForLife

But this week was an exceptionally busy one. For one, I kicked off my week-long cookbook giveaway! (Have you entered!? You should!). I also kicked off an Instagram-only cookbook giveaway (which you should enter, too!). Then I had an interview (!!) with the local paper in which I was interviewed about my book. This was awesome in every sense of the word, and I was/am so excited to see my goofy face in print.

…But it also meant cleaning ALL THE THINGS to make my house look less sordid than it does on a daily basis. Okay, ‘sordid’ is a bit dramatic. Unkempt? Bedraggled? What’s the term for haven’t-vacuumed-in-weeks? Lazy? That’s the one.

So I spent days scrubbing baseboards, dusting every single one of my props, making my desk look like a desk and not a floating vessel that holds every paper in existence, and obviously, baking. Lots of baking.

Now that the interview is over (and I eagerly await to see my mug in print!), I can go back to letting the house chores fall to the wayside (sorry, Mom) and continue wearing yoga pants all day long. But man, my house does look nice, so there’s that.

ANYWHO, the long-winded point of this is that I’m pooped and ready for the weekend! It’s over 100 degrees here in Sacramento and I just cannot handle one more minute of it, so I’m spending any free time researching moving to Antarctica because it doesn’t feel like Satan’s armpit in the summertime. Also, penguin neighbors. Always a plus.

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive! SO long story short (or, long – sorry), here’s the recipe for the day! These poppable little devils are Salted Ganache Cookie Cups and man, are they fantastic! Little chewy chocolate chip cookie cups filled with creamy, rich chocolate ganache and sprinkled with a little sea salt action. Chewy, gooey, exceptional!

And goes great with weekends, FYI.

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive!

5.0 from 1 reviews
Salted Ganache Cookie Cups
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These petite Salted Ganache Cookie Cups are amazing! Chewy, gooey and rich with a little delightful salty bite. And only 3 ingredients!
Ingredients
  • 1 pkg (24-count) refrigerated chocolate chip cookie dough
  • ¾ cup semi-sweet chocolate chips
  • ⅓ cup heavy whipping cream
  • Sea salt
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray. Place one ball of cookie dough into each muffin cup. Using your fingers, gently press it into the cup.
  2. Bake the cookie cups for approx. 8-10 minutes or until golden brown, slightly crisp edges and the centers look just about set. Do not over bake. Cool in the pan for about 10 minutes.
  3. After they've briefly cooled, use the handle of a wooden spoon to make indentations in the center of each cookie cup, careful not to puncture all the way through. Allow the cookie cups to cool completely, then gently pop them out of the muffin tin and place on a wire rack.
  4. In a large bowl, combine the chocolate chips and heavy cream. Microwave on HIGH power for about 25 seconds. Stir, then microwave again for another 20 seconds. Stir until smooth and glossy.
  5. Evenly distribute the chocolate ganache into each cookie cup. Sprinkle with sea salt. Serve immediately, or let set.

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive! I am absolutely in love with the outrageously gooey chocolate ganache filling! The salt on top really deepens that rich chocolate flavor. If you prefer a stronger chocolate, use dark chocolate chips or bittersweet chocolate chips instead!

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive! Have a super sweet weekend!

xo, Hayley

Related Posts Plugin for WordPress, Blogger...