Triple Chocolate Nutella Brownies

These Triple Chocolate Nutella Brownies are SO EASY! They come together in minutes, are only one-bowl, and produce an ultra moist, super fudgy, incredibly rich and fudgy brownie bursting with three kinds of chocolate!Oh yeah. These Triple Chocolate Nutella Brownies are kind of the mac daddy of all brownies. Just sayin’.

So I’m on a chocolate baking kick.

I realize – maybe incorrectly? – that I don’t have a ton of chocolate recipes on my blog. I have no valid excuse for this, except for that I am a terrible food blogger and you should leave my site immediately. KIDDING. Don’t do that. I have brownies!

It’s probably because I’m not the biggest chocolate fan in the world. I KNOW. Somewhere, a chocoholic is rolling around in their grave at the idea of a dessert food blogger not liking a key component in most desserts. Even dead people think I’m terrible.

And I realize that while this is my blog and my personal haven in the crazy, crumbling world around me, that this isn’t a Hayley show and I’m honestly glad it isn’t. If it were, you’d be seeing a lot more pictures of McDonald’s cheeseburger value meals and Midori Sours in Tupperware cups. Just keeping it real… except not, because in real life I am gross and eat Cheetos like they’re going out of style. Someone call Britney Spears; I need a Cheeto intervention.

So I’m trying to change some things up for your gorgeous, loyal, fantabulous readers of mine. I want my upcoming recipes to be every bit as decadent, sinfully delicious and indulgent as y’all deserve, but still super approachable and easy. And of course, a lot more chocolaty. Unless you don’t like chocolate, in which case, I have plenty of recipes for you folks, too!

So let’s talk about these gorgeous Triple Chocolate Nutella Brownies. They are kind of outrageous in a good way, not in an Aunt-Milly-Is-Drunk-Again way. As you can clearly see in the photos, they are ultra fudgy – I mean, if you look up the definition of ‘fudgy’, you would clearly see this picture. Not to be confused with ‘pudgy’, where you’d see me and Bobby Hill’s picture. Keepin’ it real.

They’re fudgy because they have three (!!) kinds of chocolate in them. Let me count the ways – there’s chocolate chips, there’s cocoa powder, and there’s Nutella, which is what makes regular brownies launch into orbit. You mix that mishegas up with some butter, eggs, flour and some instant espresso powder and voila! Brownie goodness.

A little note about the espresso powder – I don’t want to say it’s essential in this recipe, but it’s pretty damn essential in this recipe. Just like getting churros at Disneyland or throwing the yellow gummy bears out, it’s pretty important. Not telling you how to live your life or anything, but kind of am.

These Triple Chocolate Nutella Brownies are SO EASY! They come together in minutes, are only one-bowl, and produce an ultra moist, super fudgy, incredibly rich and fudgy brownie bursting with three kinds of chocolate!The espresso powder totally elevates the rich chocolaty goodness and enhances it tremendously. It doesn’t taste coffee-like or even mocha-ish; it just really amps up that depth of flavor. If you want a mocha-y flavor, simply add more espresso powder. I’d say a Tablespoon or so would give it a great coffee kick. Otherwise, the simple teaspoon I add is just right to giving these brownies that amazing boost.

So. Are we ready to dive right in?!

These Triple Chocolate Nutella Brownies are SO EASY! They come together in minutes, are only one-bowl, and produce an ultra moist, super fudgy, incredibly rich and fudgy brownie bursting with three kinds of chocolate!*adapted from here

Triple Chocolate Nutella Brownies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
 
These Triple Chocolate Nutella Brownies are INCREDIBLE! Ultra fudgy, super chocolaty and PERFECT.
Ingredients
  • 1 (12 oz) bag semi-sweet chocolate chips
  • 1 & ½ sticks salted butter (you may use unsalted butter, but add ½ tsp salt), cubed
  • 1 cup sugar
  • 3 eggs + 1 egg yolk
  • ⅓ cup Nutella
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 tsp espresso powder (or more if you prefer a mocha flavor)
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8" or 9x9" square 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 microwaveable bowl, melt the chocolate chips and butter together on HIGH power for 45 seconds. Stir, then microwave for another 25 seconds. Stir again until any large chocolate pieces are broken up and the butter is melted and everything is smooth. Set aside to cool for about 5-10 minutes.
  3. Add in the sugar and stir to combine. Add in the eggs and yolk, as well as the Nutella and vanilla, stirring well. Lastly, add in the flour, cocoa powder and espresso powder and salt, if you're not using salted butter. Stir until a soft batter has formed.
  4. Spread the batter evenly into the prepared pan and bake for approx. 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Try not to over bake as these are intended to be fudgy and will continue to set up as they cool. Cool completely before cutting into squares.

These Triple Chocolate Nutella Brownies are SO EASY! They come together in minutes, are only one-bowl, and produce an ultra moist, super fudgy, incredibly rich and fudgy brownie bursting with three kinds of chocolate!Rich, decadent, indulgent and oh so chocolaty, these brownies are perfect for any chocoholic!

Want to make it quadruple chocolate? Throw in some chocolate chips or white chips! Want to add some texture? Toss in some chopped nuts!

These Triple Chocolate Nutella Brownies are SO EASY! They come together in minutes, are only one-bowl, and produce an ultra moist, super fudgy, incredibly rich and fudgy brownie bursting with three kinds of chocolate! Have a super sweet day!

xo, Hayley

 

Lemon Layer Cake

This Lemon Layer Cake is divine and SO EASY to whip up! Layers of moist lemon cake filled with lemon & creamy whipped fillings. Perfect for any celebration! If you’re like me, you’re probably frantically planning your Mother’s Day menu.

Frantically because you’re riddled with anxiety like I am, and planning because it has to be perfect.

Or maybe that’s just me?

Either way, Mother’s Day is coming up and of course you want it to be a special affair for your mom, grandma, aunt, sister, BFF, cousin, your pregnant cat Trixie – whatever and whomever is a mama. Actually, please don’t feed Trixie this cake. But I do recommend giving her extra lovins.

ANYWAY. This Lemon Layer Cake is so simple and comes together super quickly which is great since that means you get ample time to spend with your mama. And the star of this cake is a can of Lucky Leaf’s Premium Lemon Fruit Topping & Filling. This stuff is incredible.

It’s very similar to a lemon curd, but I find it’s just perfect – not too sweet, not too tart, and so easy. Just crack open the can and you’re done. I spread the Lemon Filling thickly on each layer before spreading on a creamy cream cheese filling which also has some of the Lemon Filling inside. Then I finished the entire cake off with a beautiful raspberry border which adds a nice pop of color and because lemon + raspberry = BFF. It’s true.

This recipe calls for a cake mix because I’m all about easy shortcuts, but feel free to make your own scratch-made yellow cake mix and flavor it with some lemon zest and lemon juice for that bright lemon flavor. Either way works!

And of course, make sure you serve the special lady in your life a nice, big slice. She deserves it!

Happy (early) Mother’s Day to all you lovely ladies out there!

This Lemon Layer Cake is divine and SO EASY to whip up! Layers of moist lemon cake filled with lemon & creamy whipped fillings. Perfect for any celebration!

Lemon Layer Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Lemon Layer Cake is fantastic! Two layers of supremely moist lemon cake filled with a creamy whipped cream cheese filling and lemon filling!
Ingredients
  • 1 box lemon cake mix, plus ingredients on back of box
  • 1 3.4 oz box dry instant lemon pudding mix
  • 1 (8 oz) pkg cream cheese, softened
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 can Lucky Leaf Premium Lemon Fruit Topping & Filling
  • Zest of one lemon
  • Raspberries for garnish, optional
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease 2 9” cake pans with cooking spray. Set aside.
  2. In a large bowl, prepare the cake batter according to package directions. Stir in the dry pudding mix to combine. Portion the batter evenly among the pans and bake as directed on the package, about 20 minutes. Cool completely.
  3. Once cool, make your filling. In a large bowl, beat together the cream cheese, sugar and vanilla until creamy and light, about 1 minute. Beat in ⅓ of the Lucky Leaf Lemon Fruit Filling to combine. Fold in the Cool Whip topping and the lemon zest.
  4. Place a cake layer on a pedestal or plate, top side down. Spread the cake with ⅓ of the Lucky Leaf Lemon Fruit Filling, spreading just about to the edges. Top with ½ of the Cool Whip mixture. Place the remaining cake layer on top, top side down. Spread with the remaining Lucky Leaf Lemon Fruit Topping and the remaining Cool Whip mixture. Garnish with raspberries.

This Lemon Layer Cake is divine and SO EASY to whip up! Layers of moist lemon cake filled with lemon & creamy whipped fillings. Perfect for any celebration! Bright, sweet, tart and ultra lemon-y, this Lemon Layer Cake will be the star of your Mother’s Day celebrations!

This Lemon Layer Cake is divine and SO EASY to whip up! Layers of moist lemon cake filled with lemon & creamy whipped fillings. Perfect for any celebration!

Be sure to connect with Lucky Leaf by visiting their website HERE or connecting with them on Facebook, Twitter & Pinterest for recipe ideas & more!

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am working as a brand ambassador for Lucky Leaf and was compensated for this post. All opinions are 100% my own. Thank you for supporting the brands that make The Domestic Rebel possible! 

Reese’s Peanut Butter Chocolate Gooey Bars

These Reese's Chocolate Peanut Butter Gooey Bars are outrageous! A chocolate brownie bottom topped with Reese's peanut butter cups and a glorious chocolate peanut butter gooey layer! An EASY recipe that's sure to impress! If you’re looking for something ultra gooey, these Reese’s Peanut Butter Chocolate Gooey Bars are IT.

So a couple of days ago, I went to Disneyland with my sister. We flew down to LA (thankfully it was only an hour flight!) and I picked up my usual travel requirement: an US Weekly magazine. I know, I know, I should be reading Russian literature or something far more thought-provoking and advanced, but I cannot help it. I NEED TO KNOW WHAT THE STARS ARE DOING.

Anyway, US Weekly has a column called “25 things you didn’t know about me” so I figured I would do that in this post because A) I’m currently experiencing writer’s block and B) because apparently I think you guys care about 25 random facts about me. Just humor me, okay? And leave in the comments some random facts about YOU! I love random facts. Like a lot.

  1. My hair has been every color of the rainbow. Even the ugly colors. My favorite hair color, however, is my current platinum blonde.
  2. I refuse to eat pork chops. I loathe them.
  3. I’m obsessed with potato chips. My favorite are Doritos.
  4. I’ve only been stung by a bee once. It was in the second grade. I called home and my dad came to pick me up. We then went to the dump, for reasons unknown, where ironically there were a ton of bees.
  5. One of my dreams is to open up a dog sanctuary/rescue.
  6. I have two rescue dogs – Mannie, a 3-legged Border Collie, and Jack, a Yorkie/Norfolk Terrier. I love them both dearly!
  7. I am deathly afraid of heights. Like, even walking on the second floor of the mall makes me a little queasy.
  8. I was an English literature major.
  9. My alcoholic drink of choice is a Midori Sour.
  10. My non-alcoholic drink of choice is unsweetened black iced tea.
  11. I have over twenty tattoos. All but one are on my legs.
  12. My least favorite fruit is blackberries.
  13. I am pretty much the textbook definition of an Aquarius.
  14. If I could live anywhere, I’d choose to live on the Upper West Side of Manhattan.
  15. And if I could have any car in the world, I’d choose to keep my Honda Civic. I love her!
  16. My favorite color is bubblegum pink… but I typically wear only black.
  17. Cupcakes are probably my least favorite dessert. This is probably because I’m not a huge frosting fan!
  18. I am obsessed with magazines. Sometimes I’ll bring old already-read issues with me to doctor’s/dentist’s offices so I can switch them out with issues I haven’t read. My favorites (which is honestly like picking your favorite kid) are Glamour, Cosmopolitan, Real Simple, and Woman’s Day.
  19. I only wear dresses or leggings. I have one pair of jeans and I never wear them.
  20. I don’t typically eat red meat. And if it weren’t for turkey and seafood, I would probably become a vegetarian.
  21. Soup is one of my favorite meals. I love pretty much all kinds – split pea, chicken tortilla, chicken & dumplings, corn chowder, French onion…
  22. Betsey Johnson is my favorite designer. I met her once and she is incredibly sweet and fun in person. We’re basically BFFs.
  23. When I was a little girl, I wanted to become an author. Now my dream is coming true and I cannot wait to hold my cookbook in my hands! August 2016!!
  24. Gerbera daisies and roses are my favorite flowers.
  25. And soft Red Vines are my favorite candy!!

These Reese's Chocolate Peanut Butter Gooey Bars are outrageous! A chocolate brownie bottom topped with Reese's peanut butter cups and a glorious chocolate peanut butter gooey layer! An EASY recipe that's sure to impress! See? Aren’t you glad you know all this about me? *sarcasm* I promise I’ll be back with my regular shenanigans next time. BUT (!) please promise me you’ll make these Gooey Bars? They are incredible.

These Reese's Chocolate Peanut Butter Gooey Bars are outrageous! A chocolate brownie bottom topped with Reese's peanut butter cups and a glorious chocolate peanut butter gooey layer! An EASY recipe that's sure to impress!

Reese's Peanut Butter Chocolate Gooey Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Reese's Peanut Butter Chocolate Gooey Bars are perfect for any chocolate-peanut butter lover! Rich, gooey, chewy and loaded with peanut butter flavor, they're the ultimate!
Ingredients
  • 1 box chocolate fudge cake mix
  • 2 sticks butter, divided & melted
  • 4 eggs
  • 1 (8 oz) pkg cream cheese, softened
  • ¾ cup Reese's Peanut Butter Chocolate Spread (similar to peanut butter or Nutella, and found where the peanut butter is in the grocery store)
  • 1 (8 oz) pkg Reese's Minis
  • 1 (16 oz) box powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" 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 cake mix, one (1) stick of melted butter and one (1) egg, stirring with a rubber spatula until combined and thick. Press the mixture into the prepared pan in an even layer. Sprinkle the layer with the Reese's Minis.
  3. Wipe out the bowl and add in the cream cheese and Reese's chocolate spread. Using an electric mixer, beat for about 30 seconds - 1 minute or until combined. Add in the eggs, one at a time, beating well after each addition. Add in the remaining stick of melted butter, beating well. Lastly, add in the powdered sugar all at once, beating until incorporated.
  4. Pour the mixture over the crust layer. The pan will weigh about one ton. Pop the pan in the oven and bake for approx. 35-40 minutes or until the center is just about set and only slightly jiggly. It's okay if it jiggles a little bit; do NOT over bake! Allow the bars to cool completely, then refrigerate for about 2 hours or until chilled before cutting into squares.
  5. Dust the tops with powdered sugar, if desired. Store leftovers in the fridge.

These Reese's Chocolate Peanut Butter Gooey Bars are outrageous! A chocolate brownie bottom topped with Reese's peanut butter cups and a glorious chocolate peanut butter gooey layer! An EASY recipe that's sure to impress! Gooey, chewy, and loaded with chocolate and peanut butter flavor, these Reese’s Gooey Bars are outrageously awesome!

These Reese's Chocolate Peanut Butter Gooey Bars are outrageous! A chocolate brownie bottom topped with Reese's peanut butter cups and a glorious chocolate peanut butter gooey layer! An EASY recipe that's sure to impress! Have a super sweet day!

xo, Hayley

 

Easy Homemade Buttermilk Old Fashioned Doughnuts

These EASY Homemade Buttermilk Old Fashioned Doughnuts are just like your favorite bakery's, but BETTER. So simple, so scrumptious and packed with amazing flavor!! About two weeks ago, I went to Portland, Oregon for a conference.

It was my first time in Portland and I was pretty excited about it. For one, I am sick of California’s shenanigans, and for two, I got to hang out with two of my blogging besties, Barbara and Nicole. Oh, and I guess for three, because Portland is known for their amazing doughnut scene.

And let me preface this by saying, normally I would spell it ‘donut’ because the donut recipes on my blog are just that – donuts. Technically they’re donuts, but they aren’t really made of a dough, and they’re not fried, so I call them the shortened version. But Portland is known for real-deal, authentic, in yo face doughnuts and I couldn’t wait to experience them!

My first stop on my doughnut mission was VooDoo Doughnuts, namely because you hear so much about it and they have quirky flavors. While VooDoo was good, it wasn’t my favorite – but then some other bloggers gently reminded me that there’s an even better doughnut place in PDX, and that’s Blue Star.

Blue Star Doughnuts is legit. It’s airy, light, bright and open with a gorgeous display of doughnuts on white platters instead of in bakery cases. They boasted flavors like Blueberry Basil Cake, Tiramisu, Cointreau Creme Brulee, and of course, the one my eye instantly went to: buttermilk old fashioned.

When you look at me, you don’t automatically think “vanilla.” Maybe it’s because my legs are covered in tattoos. Or maybe it’s because I dress like a cartoon character. Or it could be my studded glasses, platinum blonde hair, or my personality. But honestly? I could give or take wacky flavored things in favor of classic flavors like vanilla. That’s why I always choose sprinkle cake and buttermilk old fashioned doughnuts at shops – they’re an old favorite, a classic standby. They won’t disappoint me like VooDoo’s banana fritter did. And you can’t bury them under pounds of peanut butter, Oreos, chocolate chips and chocolate fudge frosting. They have to taste good – they have no bells and whistles to hide under!

Here, in all of its magnificent glory, is Blue Star’s buttermilk old fashioned:

BUTTERMILK DONUT

I mean, the person who came up with this recipe should be sainted. It was that good.

So of course, the second I came home to Sacramento, I had to try to recreate it!

This doughnut recipe is so simple – I promise! If breaking out the fryer makes you break out in hives, I promise it isn’t that bad. And there’s no yeast in this recipe, which makes for a quick and easy dough.

In this recipe I use cake flour, which lends a more tender crumb to these doughnuts. If you don’t have cake flour, feel free to use all-purpose flour – it’ll have a similar texture. I also use good ol’ buttermilk, because they wouldn’t be buttermilk doughnuts without it! Please spring and buy the actual buttermilk, as opposed to the ol’ vinegar in milk trick. That stuff’s great in a pinch, but you want real deal buttermilk here. After all, it is the flavor!

These EASY Homemade Buttermilk Old Fashioned Doughnuts are just like your favorite bakery's, but BETTER. So simple, so scrumptious and packed with amazing flavor!! And I have to say, I did a pretty darn good job at these doughnuts! The texture is light and fluffy with that amazing cakey-ness, with a slightly crunchy exterior and a wonderful buttermilk vanilla flavor. The glaze on top is aces, too.

And don’t fret if you don’t have a doughnut cutter – I used fluted biscuit cutters and it worked just fine! Also, if you want to make these buttermilk bars, which are typically found at doughnut shops, feel free to cut them into bar shapes and score the tops for that signature split down the middle look.

But whatever you do, please promise me you’ll make these! Or if nothing else, take me back to Portland.

These EASY Homemade Buttermilk Old Fashioned Doughnuts are just like your favorite bakery's, but BETTER. So simple, so scrumptious and packed with amazing flavor!! *adapted from here and here

Easy Homemade Buttermilk Old Fashioned Doughnuts
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These Buttermilk Old Fashioned Doughnuts are amazing! Fluffy, cakey and light with a slightly crisp exterior and covered in a vanilla glaze. They're surprisingly simple to make and come together in hardly any time at all!
Ingredients
  • 4 Tbsp butter, melted
  • 1 cup sugar
  • 2 eggs, plus 1 egg yolk
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼-1/2 tsp nutmeg (I like a stronger nutmeg flavor, which is essential to homemade doughnuts, so I use ½ tsp. Use ¼ tsp if you prefer a lighter flavor)
  • ½ tsp salt
  • 3 & ½ cups cake flour (or you may use all-purpose flour), spooned and leveled
  • ¾ cup buttermilk
  • About 6 cups canola or vegetable oil
  • FOR GLAZE:
  • 3 & ½ cups powdered sugar
  • 2 tsp corn syrup
  • 1 tsp vanilla
  • ⅓ cup hot water
Instructions
  1. In the bowl of a stand mixer fitted with the paddle or dough hook attachment, combine the melted butter and the sugar until sandy and combined, about 30 seconds. Add in the eggs, one at a time, followed by the egg yolk, then the vanilla extract. Add in the baking powder, baking soda, nutmeg and salt, beating until combined. Add in one cup of flour, then stream in ¼ cup of buttermilk. Continuing alternating the flour and buttermilk, ending with the flour. Dough will be very sticky. Remove the paddle/dough hook, cover with plastic wrap, and chill in the fridge for 1 hour.
  2. In a large heavy bottomed sauce pot, heat the oil to about 325 degrees F. as read on a candy or deep fry thermometer. While oil heats, flour a large flat work surface and roll the dough out, flouring it liberally if needed to prevent sticking. Roll out to about ½" thickness. Using a doughnut cutter or biscuit cutters, cut out doughnut shapes and doughnut holes, if desired. Reroll and cut as needed.
  3. When oil is hot, drop the doughnuts into the oil very carefully - I like using a slotted wire spoon for this. Fry the doughnuts for about 90 seconds per side, and doughnut holes for about 45 seconds per side, or until a deep golden brown. Remove from the oil and place on a paper towel-lined tray.
  4. Meanwhile, while doughnuts fry, make your glaze. In a sauce pan, bring together the powdered sugar, corn syrup, vanilla and water, stirring until smooth. Drop the hot doughnuts into the glaze mixture and use a fork or spoon to coat them completely in the glaze. Place the glazed doughnuts onto a wire rack set over a rimmed baking sheet to set, about 20 minutes. Continue frying and glazing remaining doughnuts.
  5. Doughnuts taste best made the same day, but you can store them airtight at room temperature for up to 2 days.

These EASY Homemade Buttermilk Old Fashioned Doughnuts are just like your favorite bakery's, but BETTER. So simple, so scrumptious and packed with amazing flavor!! Light, fluffy, cakey and perfectly glazed, these buttermilk doughnuts are my absolute favorite … and they’ll be yours, too!

These EASY Homemade Buttermilk Old Fashioned Doughnuts are just like your favorite bakery's, but BETTER. So simple, so scrumptious and packed with amazing flavor!!

Have a super sweet day!

xo, Hayley

Strawberry Cheesecake Lush Dessert

This Strawberry Cheesecake Lush Dessert is so simple to make... and eat! Layers of Golden Oreos, cheesecake pudding, fresh strawberries and whipped cream come together in this easy, no bake recipe! What can I say? I am obsessed with these lush dessert recipes.

I’ve made S’mores. Cake Batter. Chocolate Mint. Even a Gingerbread Toffee version (my favorite).

So needless to say, a Strawberry Cheesecake Lush was bound to happen.

One, because it’s spring and this recipe is super springy. And two, because I don’t have very many strawberry recipes on this site. Sorry about that! I promise it’ll change, starting with this recipe!

What I love about lush desserts is that they’re incredibly versatile, portable, great for feeding a crowd, and they have a fun name. I mean, what other dessert can you call a lush? Although this doesn’t have booze in it, it’s lush in the fact that it’s so creamy and light… positively luscious.

Plus, they take minutes to make, and while they do take time to set up, you can make them the night before for easiness and just break it out when everyone has a dessert hankering. Easy as pie. Or lush. 🙂

So let’s talk more about this lush because I am obsessed with it, and also because you don’t want to hear about my other obsessions, which are far more boring than this.

This lush starts with a Golden Oreo base. Crush ’em up in coarse crumbs and mix it with a little melted butter to hold everything together. Press it into your greased pan – I like using an 8″ pan, but you could use a 9″ pan or double the recipe for a 13×9″ pan. This entire recipe is no-bake, so there’s no need to bake the crust, either. Yasssss.

Next, wipe out your bowl and make your pudding. For this recipe, you’ll need one box of instant cheesecake pudding mix. I use the 3.4 ounce box, which is sold at most grocery stores. Mix it up with a little milk and then fold in some Cool Whip until it’s nice and smoooooth. Then stir in some chopped fresh strawberries. So delicious, y’all!

Spread it in the pan and top with more Cool Whip and chopped strawberries. Let it set for a couple hours (at least 6, but preferably overnight) and then serve it up! This stuff is addicting! Don’t say I didn’t warn you.

A few notes…

Oreo just released Strawberry Shortcake Golden Oreos. They are pretty darn tasty! You can absolutely use these in place of the Golden Oreos in this recipe for more of a strawberry flavor.

Please use instant pudding in this recipe! If you cannot find the 3.4 oz box of cheesecake pudding mix, use the 1 oz box – just make sure the 1 oz box yields the same amount as the 3.4 oz box (about 4 servings).

Now make this!

This Strawberry Cheesecake Lush Dessert is so simple to make... and eat! Layers of Golden Oreos, cheesecake pudding, fresh strawberries and whipped cream come together in this easy, no bake recipe!

Strawberry Cheesecake Lush Dessert
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 9
 
This No-Bake Strawberry Cheesecake Lush Dessert is fantastic! Light, easy to prepare and so tasty! Double the recipe if you're feeding a crowd!
Ingredients
  • 1 pkg Golden Oreos, coarsely crushed
  • 6 Tbsp melted butter
  • 1 (3.4 oz) pkg instant cheesecake pudding mix
  • 1 cup milk
  • 1 (16 oz) tub Cool Whip, thawed
  • 4 cups chopped strawberries, divided
Instructions
  1. Grease an 8" or 9" square pan with cooking spray. Set aside.
  2. In a large bowl, combine the coarse Oreo crumbs with the melted butter; toss to combine and coat completely until moist. Press the Oreo crumbs into the prepared pan in an even layer, compacting with the bottom of a glass if necessary.
  3. Wipe out the bowl and add in the pudding mix and the milk. Whisk for about 1-2 minutes or until thickened. Fold in half of the Cool Whip (about 2 cups) until combined. Fold in two cups of the strawberries.
  4. Spread the mixture into the pan. Top with the remaining Cool Whip and the remaining strawberries. Cover and refrigerate for at least 6 hours, preferably overnight, until set.

This Strawberry Cheesecake Lush Dessert is so simple to make... and eat! Layers of Golden Oreos, cheesecake pudding, fresh strawberries and whipped cream come together in this easy, no bake recipe! Creamy, sweet, light and luscious, this lush dessert is packed with amazing strawberries and is so simple to prepare… and even simpler to eat!

Have a super sweet day!

xo, Hayley

Quick & Easy Pineapple Upside Down Cupcakes

These QUICK & EASY Pineapple Upside Down Cupcakes are so simple but taste from-scratch and super amazing! I cannot even begin to tell you how EASY these Pineapple Upside Down Cupcakes are. Like, they’re basically foolproof.

And that’s saying something for a dessert that you’re required to flip upside down.

Growing up, we never had pineapple upside down cake. In fact, it wasn’t even on my radar until I was a teenager, and even then I believe I thought Sandra Lee invented it because I saw it on her cooking show that I was weirdly obsessed with. (Your teenage years are very, very odd time).

But little did I realize that my angel in white, Sandra Lee, did not invent the pineapple upside down cake. In fact, I’m not sure who invented it, but that person’s a genius and I want to buy them a pina colada because this is like, my newest favorite thing.

A couple weeks ago I made these Pineapple Upside Down Cheesecake Bars which were phenomenal. Creamy, dreamy and packed with pineapple flavor. What’s not to love? Since then, I’ve been dreaming of this fantabulous cake and all the different ways I could take those same flavors and incorporate them into a different dessert mashup. But then it hit me.

I didn’t even have a pineapple upside down cake on my blog.

Just go ahead and mail me the ‘worst food blogger ever’ award. Thanks.

I knew this had to change at once, 1) because I’ve been craving pineapple upside down cake fortnightly since I made my cheesecake bars, and 2) because I have yet to meet a person who isn’t mesmerized by the combination of bruleed pineapple and cake. I mean, it’s practically wizardry.

So here you go, in all its (SO SIMPLE OMG) glory: Pineapple Upside Down Cupcakes. Just like the cake, but in two-bite morsels that bake up perfectly, take hardly any effort, and are as gorgeous as they are tasty.

You start with a cake mix – duh. I mean sure, you could make your own scratch-made yellow cake – I’m not one to judge – but I like cake mix because I also like shortcuts. You don’t judge me, I don’t judge you. Capiche?

Flavor it up with the usual suspects: eggs, oil, and the juice from the pineapple you’re using. This adds a nice hint of pineapple to the cake batter without it being super pineapple-y. You can, of course, use the Pineapple cake mix if you can find it for a stronger flavor.

Then before you pour the batter into your muffin cups, you gotta make your brown sugar sawce. Mix melted butter and brown sugar. Ta-da! You are now a saucy genius. Distribute this mixture into greased (!!) muffin cups. Then add in your pineapple chunks (I used 3 per cup) and pour over your batter.

Now here’s where we can debate a little bit: some people like using crushed pineapple because they think there’s more pineapple per surface area and other reasons I’m sure. This is totally cool. I consulted with the pineapple upside down gods and they were like, “for sure dude, that rocks.” So it’s honestly to your preference whether or not you want to use crushed pineapple, pineapple chunks, pineapple tidbits… and whatever other shape they make pineapple in.

And then there’s the cherry debate. Do you bake the cherry in the cake mixture or top off the finished product? For these, I topped the finished product with the cherry so it’d look prettier in photos, and also because I couldn’t fit the plump maraschino cherry in between three pineapple chunks. So it was actually a matter of spacial problems than anything else. Again – do what feels right in your soul. Connect on a deeper level with the cherry. What does it tell you to do? Kumbaya, etc. etc.

And then bake it! It’s really that easy. Once it’s baked, let it set for a few minutes – sing your favorite song, fold a couple articles of clothing, walk your dog – and then very carefully flip it onto a baking sheet, tray, platter, etc. You may need to run a knife around the edge of the cake to help release it, but it’ll come out if you greased the daylights out of it… which you should always do.

Last part: EAT.

Now who wants to make me some?

These QUICK & EASY Pineapple Upside Down Cupcakes are so simple but taste from-scratch and super amazing!

Quick & Easy Pineapple Upside Down Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Pineapple Upside Down Cupcakes are SO SIMPLE to make and they taste from-scratch and absolutely heavenly! No one will know they started with a box mix!
Ingredients
  • 1 box yellow cake mix
  • 3 eggs
  • ½ cup oil
  • 1 & ¼ cups pineapple juice (reserved from the can - if you cannot extract this much pineapple juice, get as much as you can and add water to make it to 1 & ¼ cups)
  • 1 large can pineapple chunks
  • ⅓ cup melted butter
  • ⅔ cup brown sugar
  • Maraschino cherries
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease 24 muffin cups with cooking spray. In a small bowl, whisk together the melted butter and brown sugar until combined. Drop heaping Tablespoonfuls of this brown sugar mixture into the bottoms of the cups. Place three pineapple chunks in a star pattern into the brown sugar mixture.
  2. In a large bowl, beat together the cake mix, eggs, oil and pineapple juice until combined, about 2 minutes. Portion the batter evenly among the muffin cups, filling about ¾ full.
  3. Bake for approx. 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool in the pans for about 5-7 minutes, then very carefully invert onto a baking sheet, serving platter, tray, etc. You may need to run your knife along the edges of the cupcakes before releasing them.
  4. Garnish with cherries and serve warm or room temperature.

These QUICK & EASY Pineapple Upside Down Cupcakes are so simple but taste from-scratch and super amazing! Buttery, brown sugar-y, and with that bruleed pineapple flavor, these cupcakes are rock star! No wonder they’re a classic!

These QUICK & EASY Pineapple Upside Down Cupcakes are so simple but taste from-scratch and super amazing! Have a super sweet day!

xo, Hayley

Fudgy Lemon Brownies

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie! Reasons How There Is An Old Woman Who Lives In My Body:

I have debilitating sciatica problems. This usually results in me limping around the house, clutching onto furniture for support and exclaiming, “My hips!” dramatically.

I go to bed at the ripe night-owl time of 8:30pm.

And wake up nice and early at 6am.

(Okay, the last one mostly has to do with the fact that my tiny dog Jack tap-dances on my bladder until I wake up, but if he didn’t, I would probably wake up around the ripe ol’ time of 6:30.)

I like pudding.

I try to avoid exercising as much as possible. See ‘sciatica problems’ and screaming ‘my hips!’.

I would wear muumuus if I could find muumuus.

I’d prefer to stay in on a Friday and Saturday night watching my stories than go out on the town.

And that’s about it. I suppose the old woman who lives in my soul is pretty cool. I don’t mind her – I’m not about that partying lifestyle, and I’m really serious about the muumuus. Maybe that’s why I wear dresses every day – they mimic that muumuu comfort.

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie! ANYWHO. Can we talk about my ageless love of these Fudgy Lemon Brownies?! They are phenomenal. Super fudgy, moist, chewy and totally brownie-like but with a glorious, bright & tart lemon twist. And unlike regular brownies, these bad boys have a thick and smooth lemon glaze on top which sends them over the top and outta this world.

Whether you’re a party animal, a night owl, an early bird or an old woman in a 25-year old’s body, you’ll love these!

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie! *adapted from here

5.0 from 2 reviews
Fudgy Lemon Brownies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Glazed Fudgy Lemon Brownies are incredible! Soft, chewy, moist, fudgy and packed with fresh lemon flavor!
Ingredients
  • ⅔ cup butter, softened to room temperature
  • 1 cup sugar
  • 2 eggs
  • 4 Tbsp fresh lemon juice
  • Zest of two lemons
  • ½ tsp salt
  • 1 & ¼ cups all-purpose flour
  • FOR GLAZE:
  • 1 cup powdered sugar
  • 2-3 Tbsp fresh lemon juice
  • Zest of one lemon
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8 or 9x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
  2. In a large bowl, stir together the butter and sugar until combined. Gradually add in the eggs and stir until just barely combined - do not over mix, as this will lead to tougher brownies. Lastly, stir in the lemon juice, lemon zest, salt and flour until a soft batter forms.
  3. Spread the batter into the prepared pan and smooth out the top. Bake for approx. 22-25 minutes, no more than that, or until the top is set and lightly golden brown. Cool completely.
  4. Once cool, make your glaze. In a small bowl, whisk together the powdered sugar and lemon juice until a spreadable, pourable glaze is achieved. Pour over the bars and smooth out. Top with lemon zest. Let the glaze set, then cut into squares and serve.

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie!

These bars are so good! They almost remind me of lemon shortbread bars but with a fudgy, chewy brownie texture. So phenomenal!

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie! Have a sweet day!

xo, Hayley

 

Chocolate Tres Leches Cake

This Chocolate Tres Leches Cake is such a fun, elegant spin on the classic cake! A rich, moist dark chocolate cake topped with chocolate shaved whipped cream for a decadent, EASY recipe that's sure to please! As you’re reading this, I’m probably on a plane or standing on a city street in Portland, Oregon.

And I’m probably standing in line for VooDoo Doughnuts.

And that will probably be my fifth doughnut of the day. Or twelfth. Hard to say.

Have you ever thought about a place that you’ve never been but you just get the vibe that you’ll want to move there? Me too. That’s kind of how I’m feeling about Portland. I know nothing except that it’s called ‘PDX’ for short (probably by dorky tourists like me) and that they are known for their fantastic food trucks and doughnuts, hence why I’ve probably eaten nineteen by the time you’ve read this. I know, I eat fast.

But I already get the feeling deep in my stomach that I’ll love it there and want to move ASAP. Maybe it’s because I’ve been lazy apartment hunting for the past few weeks, or maybe it’s because I’m sick of Sacramento (a healthy mixture of both. By the way, ‘lazy apartment hunting’ is that thing when you’re too broke to move out but you want to move out, so you browse Zillow and Forrent.com religiously as if you’re ready to move in next weekend).

Anyway, I’m here for the Indulge Conference which is a fun little food blogging conference in the city. Basically, we’ll spend the entire time chit-chatting and catching up, doing copious amounts of eating, and learning tips & tricks to be better bloggers, bakers, food photographers, and shoppers. Well, maybe not the last one, but I always use a new city as an opportunity to brush up on my shopping game, don’t you?

But while I’m away I’ll be dreaming about seeing my puppies again, sleeping in my own bed, and this Chocolate Tres Leches Cake that’s currently in my fridge.

So the idea came to me when I was browsing on Pinterest and happened to scroll past my Best-Ever Tres Leches Cake.  That stuff is the bomb, you guys. I realized how much I loved that cake and that I needed to come up with a different spin on it, and thus the Chocolate version was born.

This starts out the same way as the regular Tres Leches Cake but with dark chocolate fudge cake mix. I love using dark chocolate cake mix because it adds such a richer, more complex chocolate flavor than Devil’s food, but if that’s what you’ve got on hand, by all means – your cake will still be edible. KIDDING. It’ll be DELICIOUS!

Bake it up in your 13×9″ baking pan and let it cool for a hot minute (or five). Then poke holes all over the top and drizzle on the tres leches part of the tres leches cake: evaporated milk, sweetened condensed milk, and heavy cream. (Can you hear me groaning?) Let it set in the fridge for several hours, preferably overnight, to soak in all those juices and get super moist and creamy.

Next, I frosted my cake with an Abuelita Whipped Cream. (Say whaaa?) Abuelita is that yellow package of chocolate typically found on the Hispanic food aisle with the grandma on the front sipping chocolate mischievously. Anyway, it’s authentic Mexican chocolate and it’s SO good.

I whipped up some heavy cream and sugar until it had semi-stiff peaks, then grated in some Abuelita Chocolate – about half of one of the round discs. This gave it a speckled look that’s pretty and was flavored with that rich, warm chocolate. Lastly, I topped the cake slices with a pretty pile of chocolate shavings which I happened to have in my freezer. If you can’t find Abuelita, you may always use your favorite chocolate to shave into the whipped cream and to use for the chocolate curl garnish. I don’t recommend using Abuelita for the chocolate curls, though, as it’s typically used for hot cocoa and won’t strip into neat curls.

So yeah – you could say I’m longing for a slice, even though my diet has been nothing but doughnuts. Until I return, cake. Until I return.

This Chocolate Tres Leches Cake is such a fun, elegant spin on the classic cake! A rich, moist dark chocolate cake topped with chocolate shaved whipped cream for a decadent, EASY recipe that's sure to please!

Chocolate Tres Leches Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Chocolate Tres Leches Cake is phenomenal! Thick, rich chocolate cake is filled with three types of creamy milks and topped with a shaved chocolate whipped cream. A fun twist on a classic cake!
Ingredients
  • 1 box dark chocolate fudge cake mix (or any chocolate cake mix), plus ingredients on the back of the box
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 1 & ¾ cups heavy cream, divided
  • 1 tsp vanilla extract
  • ½ of a disc of Abuelita Chocolate (found in the Hispanic foods aisle) OR about 1 oz chocolate (such as Baker's, Ghirardelli, etc)
  • 1 Tbsp sugar
  • Chocolate shavings or sprinkles, for garnish
Instructions
  1. Preheat the oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
  2. In a large bowl, prepare the cake mix according to package directions. Pour into the prepared pan and bake for about 20-22 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for about 5-10 minutes.
  3. Once cooled for a little bit, poke holes over the entire cake using the handle of a wooden spoon or spatula. Meanwhile, in a medium bowl, whisk together the sweetened condensed milk, evaporated milk, ¾ cup of the heavy cream and the vanilla together until blended. Pour the mixture over the cake, allowing the mixture to fill the holes in the cake. The mixture may pool around the edges of the cake; this is okay. Refrigerate the cake for 6 hours or overnight.
  4. Once cake has set in the fridge, make your whipped cream. In the bowl of a stand mixer, beat the remaining 1 cup heavy cream and the Tablespoon of sugar together on high speed for about 3 minutes or until it has semi-stiff peaks. Grate in half of a disc of the Abuelita chocolate (or about 1 oz of any other type of good quality chocolate, such as Baker's, Ghirardelli, etc). Continue beating until stiff peaks form.
  5. Spread the whipped cream over the cake in an even layer. Garnish each slice with chocolate shavings/curls, or sprinkles. Store airtight in the fridge.

This Chocolate Tres Leches Cake is such a fun, elegant spin on the classic cake! A rich, moist dark chocolate cake topped with chocolate shaved whipped cream for a decadent, EASY recipe that's sure to please! Creamy, moist, and bursting with rich chocolate flavor, this cake is such a unique twist on a classic cake!

This Chocolate Tres Leches Cake is such a fun, elegant spin on the classic cake! A rich, moist dark chocolate cake topped with chocolate shaved whipped cream for a decadent, EASY recipe that's sure to please! Have a super sweet day!

xo, Hayley

Easy Homemade Microwave Lemon Curd

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! I’m going back to the basics with this recipe, people.

As I’m getting older (and I know everyone is now collectively rolling their eyes whenever a 25-year old says they’re getting older), I’m finding that I’m starting to feel like I’m becoming who I’m supposed to be. I know that sounds like a terrible Taylor Swift song or a tampon commercial, but truly, I’m becoming my own woman.

For one, my style has slightly changed. I no longer feel the need to wear costume-y clothes, unless they have Peter Pan collars because I’m mildly obsessed with those. I’m also trying out this thing where I go jewelry-less which feels weird since my neck is used to the additional 5 pound weight strapped around it.

I’m also giving less of a hoot about makeup. I used to cringe at the idea of leaving the house without an entire pageant face done up. Now, I couldn’t care less about whether or not the Taco Bell drive-thru teenager notices my chin pimple or if the cute guy in line at Safeway cares that I don’t have any mascara on. Quite simply, because I no longer care.

Don’t take that as me no longer caring about my appearance – I still wear deodorant (you’re welcome) and enjoy dressing up to go to the dollar store on days that end in ‘y’ but I just no longer care about whether or not my eye shadow coordinates with the secondary color scheme of my dress. And you know what? It’s positively liberating.

In fact, I haven’t worn makeup in weeks. And I’m set to travel on two trips this month and I’m not even positive I’ll bring my makeup with me. I’m going rogue, people, and I’m ready for the onslaught of “you look tired” comments that usually tail along when I don’t have my signature cat-eye. BRING IT.

Actually, I don’t even care much about snagging a man anymore, either. In the past I’d get dolled up to go grocery shopping, hopelessly waiting for Mr. Right to stand behind me in line. We’d bat our eyes at one another and as I reached for the conveyor belt barrier, he would too and our hands would touch. And he magically wouldn’t judge the fact that I have 5 pounds of butter in my basket, twelve boxes of cake mix and five packages of Oreos. And then we’d go out for drinks and fall madly in love and laugh in unison when people asked to tell them the story of how we’d met.

And my friends all tell me I should keep at the online dating or pick up some more hobbies so I can go out and meet people. But frankly, I finally feel like I don’t need a man – or anyone – to complete me. And honestly, at this point in my life, I feel like a significant other may just be a burden on my whole rah-rah girl power liberation movement I have going on.

So yeah, I’m 25 and finally feeling like myself. It’s about damn time. I’m going back to the basics in my personal life and in my cooking aesthetic. Don’t worry – my aesthetic of making crazy wonderful desserts out of cake mix and butter are still here to stay. But I do plan on amping up my queue with more homemade recipe staples, too – ones that taste anything but ordinary but have that classic feel. Things like this Homemade Microwave Lemon Curd which, by the way, is so stupidly easy that my dog could probably make it. Normally I don’t like saying things like that because 1) it’s somewhat insulting to my dog, and 2) because there’s always someone out there who won’t achieve the recipe and then I’ll feel bad. But forreals, if you follow the steps (and they are majorly easy to follow), you will have made your own lemon curd from scratch.

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! BOOYAH.

Now let’s get curdin’! (Also, I promise to never say ‘curdin” again).

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! *slightly adapted from here

Easy Homemade Microwave Lemon Curd
Author: 
Recipe type: Treats
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
This Microwave Lemon Curd is SO easy to make and tastes AMAZING. Serve it with pancakes & waffles, on top of scones or muffins, layered between cake, filled in cupcakes, or by the spoonful!
Ingredients
  • ½ cup (1 stick) butter, melted and slightly cooled
  • 1 cup sugar
  • 3 eggs
  • 1 cup freshly squeezed lemon juice (and don't you dare try to substitute it!)
  • 3 large lemons, zested
Instructions
  1. In a large microwaveable bowl, combine the melted butter, sugar and eggs, whisking together until combined. Stir in the lemon juice and lemon zest.
  2. Microwave on HIGH for 1 minute. Stir, then continue microwaving in 1-minute intervals, stirring well after each round, for a total of about 6-7 minutes, or until the curd coats the back of a metal spoon and thickens.
  3. Place a fine mesh sieve or strainer over a clean bowl - preferably one with a spout. Pour the curd through the sieve or strainer and gently use a spoon or spatula to stir the curd through the sieve. Discard the large pieces of curd, lemon seeds, zest, and whatever else will not fit through the sieve.
  4. Pour the curd evenly into 2-4 mason jars with lids. Seal the lids and let set at room temperature for about 1 hour to cool down, then refrigerate until chilled. Store leftovers in the fridge for up to 3 weeks.
  5. To serve, spread it on pancakes, waffles, French toast, muffins, scones, pound cake, angel food cake, in between cake layers, as a filling for cupcakes, swirled into cheesecake batter, spread on toast, as a filling for thumbprint cookies... or by the spoonful!

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! This curd tastes HEAVENLY. Smooth, creamy, with bright, fresh, tart lemon flavor. To serve, spread it on waffles, pancakes, French toast, muffins, scones, pound cake (as pictured), angel food cake, sandwiched between layers of cake, as a filling for cupcakes, swirled into cheesecake batter, spread onto toast, as a filling for thumbprint cookies or tarts, and of course, by the spoonful (aka, my favorite method).

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! Have a super sweet day!

xo, Hayley

 

Salted Nutella Caramel Butter Bars

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY!Today’s recipe is so easy, you’ll flip.

There are a lot of things on my blog that I’ve only made once or twice. Not that I didn’t like them in the first place, just that I found I liked other things better. This recipe, however, I’ve made multiple times. Usually once a month. Sometimes twice a month, if I’m feeling frisky. And every. single. time it tastes even better than the last time.

Well, let me clarify a smidge.

I’ve made my Salted Caramel Butter Bars multiple times. This instance was the first time I’ve made Nutella Caramel Butter Bars, but it will not be the last!

There’s something so incredibly heavenly about combining thick, rich, decadent Nutella and sweet, buttery salted caramel together. Combine them with a buttery shortbread base and some chocolate chips for good measure, and voila – you have these glorious bars!

In fact, I can think back to the exact moment I first tried Nutella. I was a sophomore in high school and sitting in my French class. We did well on a test so we got to have a French food party – which we can all agree is ten times better than conjugating verbs.

My teacher made homemade crepes which I’d never had before, either. Then she broke out the jar of Nutella and everyone kind of said, “Nut-what?” At that time, no one had really heard of Nutella, so we were all intrigued by this chocolate spread.

Now when it comes to food at parties, I’m kind of obnoxious. And by ‘kind of’, I mean very. I hate being in the middle or last in line to get food. Inevitably I get behind the slowest people ever, or the people who take more than two helpings of anything, leaving crumbs behind before everyone’s gotten some. In fact, I have to be first or second in line in order to avoid having a mild panic attack.

Weird, I know.

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY!So I hovered over my seat waiting impatiently while madamoiselle made crepes and finally said we could form a line. I lept out of my seat to stand in line before anyone else had even registered what she said. And that’s how I was the first person in French class to try Nutella.

Well. Maybe.

ANYWAY. Now I love the stuff in moderation and enjoy using it in my desserts. It fits perfectly in these buttery bars, and I think you’ll agree!

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY!*adapted from my Salted Caramel Butter Bars recipe

Salted Nutella Caramel Butter Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Salted Nutella Caramel Butter Bars are a wonder! Layers of buttery shortbread sandwiches a thick layer of fudgy Nutella and rich caramel. Then the whole shebang is sprinkled with sea salt for a perfectly salty finish. You'll love these bars!
Ingredients
  • 4 sticks butter (1 pound), softened
  • 1 cup sugar
  • 1 & ½ cups powdered sugar
  • 1 Tbsp vanilla
  • 4 cups all-purpose flour
  • 1 jar caramel sauce (like you'd buy for a sundae)
  • 1 jar Nutella (or any other chocolate hazelnut spread)
  • 1 cup semi-sweet chocolate chips
  • Sea salt, for sprinkling on top
Instructions
  1. Preheat oven to 325 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray. Set aside.
  2. In the bowl of a stand mixer, beat together the butter and sugar until creamy, about 2 minutes. Beat in the powdered sugar and vanilla until smooth. Lastly, add in the flour, one cup at a time, until combined and soft. Stir in the chocolate chips.
  3. Spread HALF of the mixture into the bottom of the pan, pressing into an even layer. Bake for approximately 15 minutes. Remove from oven, but keep oven on.
  4. Once the crust is golden, pour the salted caramel sauce evenly over the crust. In a small microwaveable bowl, add the Nutella and microwave for about 20 seconds or until pourable. Pour the Nutella over the caramel layer evenly. Using your fingers, break apart the remaining dough over the top of the Nutella layer, trying to cover as much of the Nutella and caramel as you can. Sprinkle the top liberally with sea salt. (NOTE: if you're using a salted caramel sauce, use less sea salt on top).
  5. Bake for approx. 25-35 minutes or until the top is light golden brown and the center is just about set - a slight jiggle is okay. Let the bars cool completely before cutting into squares. I highly recommend letting them set overnight.

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY!Buttery, gooey, chocolaty and layered with decadent caramel, these bars are so heavenly & sweet!

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY! Have a super sweet day!

xo, Hayley

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