No-Bake Ambrosia Cheesecake Pie

This NO-BAKE Ambrosia Cheesecake Pie combines all the classic flavors of ambrosia in one unique and EASY pie! Filled with fruit cocktail, pineapple, cherries, and mandarin oranges, it's topped with a marshmallow whipped cream. So simple and no-bake! Calling all ambrosia lovers! This No-Bake Ambrosia Cheesecake Pie is absolutely DIVINE. A cool & creamy cheesecake filled with fruit cocktail for a classic ambrosia flavor with a twist!

So confession: when I was making this pie, my family all rolled their eyes.

“Ambrosia is kind of… well, an oldie-timey recipe,” they said gently. “Like, only older people eat it,” they added. “I don’t think it’ll do well on your site.”

But because I’m an Aquarian I was like, thanks but no thanks for your opinion, I’m going rogue and making it anyway. Then I threw up a deuce and dropped an invisible mic while they all stared at me and wondered when the guys in white come to take me to an institution.

Growing up, we always had every holiday meal at my Grammie Pat’s house. And every. single. time. she made ambrosia. I didn’t know it as “ambrosia” though – just fruit salad, as Grammie called it. It wasn’t until I was older and received a kid’s cookbook that called it “ambrosia” and I was forever hooked on this fancy name for a not-so-fancy dish.

Sometimes Grammie would switch things up and make a mandarin orange ambrosia, or a pistachio one. Those admittedly weren’t my fave because they lacked the best part of an ambrosia: THE CHERRIES. DUH.

This pie has ALL the classic flavors of ambrosia into one unique pie that’s sure to please a crowd… and not just the more mature crowd, I promise!

This NO-BAKE Ambrosia Cheesecake Pie combines all the classic flavors of ambrosia in one unique and EASY pie! Filled with fruit cocktail, pineapple, cherries, and mandarin oranges, it's topped with a marshmallow whipped cream. So simple and no-bake! Filled with fruit cocktail (with extra cherries, obvi), mandarin oranges, and pineapple, it’s creamy, cool, light & fluffy… and NO-BAKE which rocks since it’s warming up outside. I know ambrosia typically has marshmallows (at least Grammie Pat’s does!), but because I had already stuffed the insides of this cheesecake pie with fruit, I added the marshmallow creme to the whipped cream on top – oh yes I did. *invisible mic drop*

The result? Pure heaven. Grammie approves.

This NO-BAKE Ambrosia Cheesecake Pie combines all the classic flavors of ambrosia in one unique and EASY pie! Filled with fruit cocktail, pineapple, cherries, and mandarin oranges, it's topped with a marshmallow whipped cream. So simple and no-bake!

No-Bake Ambrosia Cheesecake Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This Ambrosia Cheesecake Pie is entirely no-bake and SO delicious! Perfect for spring and summertime, it's a fun twist on the original potluck dish.
Ingredients
  • One (9" round) prepared graham cracker or Nilla wafer crust
  • One (8 oz) pkg cream cheese, at room temperature
  • ½ cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 can fruit cocktail, chopped & drained
  • ½ cup maraschino cherries, chopped & drained
  • 1 small can mandarin oranges, chopped & drained
  • 4 oz crushed pineapple, drained (1/2 of an 8 ounce can)
  • ½ tub of Cool Whip, thawed (half of an 8-ounce tub)
  • FOR MARSHMALLOW WHIPPED CREAM:
  • ½ cup heavy whipping cream
  • ½ cup marshmallow creme
  • Additional cherries, shredded coconut, pecans, or marshmallows for garnish, optional
Instructions
  1. In a large bowl, beat the cream cheese until creamy, about 1 minute. Beat in the sweetened condensed milk and vanilla until smooth and creamy. Beat in the chopped fruit cocktail, chopped maraschino cherries, chopped mandarin oranges, and drained pineapple until combined, about 20 seconds. Lastly, fold in the whipped topping until combined.
  2. Spread the mixture into the prepared pie crust and smooth out the top. Refrigerate for at least 3 hours to set before serving.
  3. Before serving, make your marshmallow whipped cream: In the bowl of a stand mixer, beat the heavy cream on high speed until soft peaks form. Add in the marshmallow creme and beat until stiff peaks form. Pipe the marshmallow whipped cream on top of the pie and garnish with additional fruit, nuts, marshmallows, if using. Store in the fridge.

This NO-BAKE Ambrosia Cheesecake Pie combines all the classic flavors of ambrosia in one unique and EASY pie! Filled with fruit cocktail, pineapple, cherries, and mandarin oranges, it's topped with a marshmallow whipped cream. So simple and no-bake! I love that this cheesecake pie is totally customizable! If you don’t like certain fruits in fruit cocktail, make your own blend! If your classic ambrosia had pecans, add those! It’s super easy and guaranteed to please!

This NO-BAKE Ambrosia Cheesecake Pie combines all the classic flavors of ambrosia in one unique and EASY pie! Filled with fruit cocktail, pineapple, cherries, and mandarin oranges, it's topped with a marshmallow whipped cream. So simple and no-bake! Want more fruity desserts? Try these! 

These Raspberry Lemonade Gooey Bars are amazing! Layers of zesty lemon cake mix topped with a gooey fresh raspberry filling! Tastes like summertime in an easy dessert that feeds a crowd!Raspberry Lemonade Gooey Bars

This is the BEST Banana Pudding Pie EVER! Promise :) Layers of sweet Nilla Wafers, fresh bananas, a creamy, smooth-as-silk banana pudding and homemade whipped cream come together in this easy, simple pie!Best Banana Pudding Pie

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert!Lemon Almond Crumb Cake

Have a super sweet day!

xo, Hayley

Red, White & Blueberry Pie Bars (Kuchen)

Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! These Red, White & Blueberry Pie Bars are so festive and fun any time of year, but especially for Memorial Day and Fourth of July! Similar to kuchen with swirls of cherries and blueberries!

I cannot believe it, but I went swimming for the first time in 10 years yesterday.

What brought on this monumental occasion? The fact that Sacramento hit 100 degrees already.

Meanwhile, I have friends in Minnesota who said it’s 46 and freezing there. So. Wanna trade me, Minneapolites?

A little back story real quick…

In junior high and high school, I used to dye my hair crazy rainbow colors. I had a new color about every month or two and it required severe bleaching of my entire head of hair every single time. Miraculously, my hair never felt damaged or fell out, even though my mom threatened that’d happen. (Still wasn’t worried; I was actually kinda excited for the possibility of wigs).

And because some of these dye jobs cost me (and my mom) quite a pretty penny, I never wanted to ruin my beautiful kaleidoscopic hair by dunking it in chlorine. So I spent summers avoiding the pool completely, because I found that once I waded in the pool without going under, I was more tempted to get my whole head wet, too. And dingy chlorine hair on pretty pastel pinks or vibrant purples was no bueno.

So even though my Grammie lived two doors down from us and had her very own (gorgeous) pool, I stayed away as if it were contaminated and preferred to cool down in an air-conditioned house.

But now that I live in an apartment complex and I have to pay for my own A/C *cries*, I wanted another way to cool down… so I took to the complex pool when no one was in it. It was nothing short of amazing, and I didn’t even go underwater (I’m platinum blonde now and not about to look like I dipped my hair in sewer water, thanks).

And now, if you need me, I’ll be lounging in the shade by the pool (if I’m not physically in the pool) for the rest of summertime. You know, with this attitude, I may actually enjoy the summer now… but don’t quote me yet 🙂

Since summer’s approaching, we’ve gotta start thinking backyard BBQs, pool parties, and the like. And with that (and Memorial Day/Fourth of July coming up), I figured these Red, White, and Blueberry Pie Bars were PERFECT to kick off the unofficial start of summah!

These bars are similar to cherry kuchen, which has a cakier texture than a pie-texture. These bars are a little more on the cakey side, but they’re still moist and chewy and delicious. They’re swirled with cherry and blueberry pie fillings and topped with a sweet lemony glaze.

Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! Oh, and they’re delicious and feed a crowd. WIN.

(Psst: they also taste great by the pool)

Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! *adapted from Taste of Home

4.0 from 1 reviews
Red, White & Blueberry Pie Bars (Kuchen)
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 20-25
 
These Red, White and Blueberry Pie Bars combine the flavors of cherry and blueberry pie in one unique, hand-held bar! Great for feeding a crowd!
Ingredients
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 1 tsp salt
  • 4 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 3 cups all-purpose flour
  • One (21 oz) can cherry pie filling
  • ½ of a 21 oz can blueberry pie filling (see Note below for what to do with the rest!)
  • FOR THE GLAZE:
  • 1 cup confectioners' sugar
  • 4 Tbsp heavy cream or milk
  • Juice of ½ a lemon
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 15x10x1-inch baking pan with cooking spray; set aside.
  2. In the bowl of a stand mixer, cream together the butter, sugar, and salt until creamy & fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition, followed by the extracts. Lastly, beat in the flour. The dough will be VERY sticky.
  3. Spread 3 cups of the dough in the bottom of the prepared pan. Top with the cherry pie filling evenly. Dot the cherry pie surface with the blueberry pie filling and gently swirl together with the back of a spoon. Drop the remaining dough by the teaspoonfuls over the top of the fillings.
  4. Bake for approx. 30-37 minutes or until the tops are golden brown. Cool completely in the pan.
  5. For the glaze, mix the confectioners' sugar, heavy cream, and lemon juice together until pourable. Pour over the tops of the bars before cutting into squares.
  6. NOTE: Use the remaining pie filling in the following ways (or eat it with a spoon!): blend into a milkshake (try vanilla ice cream with graham crackers), fold it in with Cool Whip or fresh whipped cream for a mousse, top an ice cream sundae with it, make mini pies with it, or swirl it into homemade ice cream!

Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! Festive, perfect for picnics or BBQs and delicious, these pie bars are sure to win everyone over!

Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! Have a super sweet day!

xo, Hayley

Easy Homemade Funfetti Cake From Scratch

This Homemade Funfetti Cake from scratch is so delicious! Moist, soft, fluffy with a tender crumb, this homemade vanilla cake is studded with sprinkles and topped with a creamy buttercream frosting! Great for feeding a crowd or just because! This is the easiest and tastiest Homemade Funfetti Cake recipe you’ll try! Supremely moist, soft and fluffy, it’s studded with lots of colorful sprinkles and topped with a creamy buttercream frosting.

It’s Friday! It’s Friday!

(Although if you’re like me, you don’t need me to remind you – you’ve had it counting down since last Sunday) 🙂

I love Fridays because they’re my days off, and I also love this one in particular because I have every intention of sitting by the pool, reading a stack of magazines, and drinking cucumber mint limeade that I found at Costco.

Score.

Yesterday I spent my day at the spa. Truth be told, I had kind of a hellish week and sometimes spa days are totally necessary for survival. Like, I think if I went one more day without a deep tissue massage, my back would have seized and I would have spent my weekend lying in the fetal position on the carpet. Which, not surprisingly is how I spend some weekends after I’ve been drinking. #YOLO

So yes: back to Operation Pool Day. I’m stoked. If you need me, you better bring me a sandwich and the latest Us Weekly. Will only reply for food.

This Homemade Funfetti Cake from scratch is so delicious! Moist, soft, fluffy with a tender crumb, this homemade vanilla cake is studded with sprinkles and topped with a creamy buttercream frosting! Great for feeding a crowd or just because! This Homemade Funfetti Cake from scratch is so delicious! Moist, soft, fluffy with a tender crumb, this homemade vanilla cake is studded with sprinkles and topped with a creamy buttercream frosting! Great for feeding a crowd or just because! So I’m going to leave you in good hands with this phenomenal Homemade Funfetti Cake. I’d been wanting to make a homemade funfetti cake from scratch and tried a few recipes before finding that this one was, well, the One. This recipe is supremely moist, soft, and fluffy and has a great crumb texture. You know how some homemade cakes are drier? This one is far from it!

This Homemade Funfetti Cake from scratch is so delicious! Moist, soft, fluffy with a tender crumb, this homemade vanilla cake is studded with sprinkles and topped with a creamy buttercream frosting! Great for feeding a crowd or just because! And of course, it’s topped with a homemade creamy buttercream frosting, because that’s really the only way to do funfetti cake, amirightoramiright?

Cheers to the weekend!

This Homemade Funfetti Cake from scratch is so delicious! Moist, soft, fluffy with a tender crumb, this homemade vanilla cake is studded with sprinkles and topped with a creamy buttercream frosting! Great for feeding a crowd or just because! *adapted from The Big Book of Cakes cookbook

5.0 from 1 reviews
Easy Homemade Funfetti Cake From Scratch
Author: 
Recipe type: Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Homemade Funfetti Cake is a dream! Supremely moist, soft, and fluffy with a tender crumb and filled with sprinkles! See the directions below for cooking times for different sized pans.
Ingredients
  • FOR THE CAKE:
  • 2 & ¼ cups all-purpose flour
  • 1 & ½ cups granulated sugar
  • 3 & ½ tsp baking powder
  • 1 tsp salt
  • ½ cup butter, softened
  • 1 & ¼ cups whole milk
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 3 large eggs
  • 1 cup rainbow jimmies
  • FOR THE FROSTING:
  • ¾ cup butter, softened
  • ½ cup heavy whipping cream
  • 1 tsp vanilla extract
  • 3 & ½ - 4 cups confectioners' sugar
  • Additional rainbow sprinkles for decoration
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray. (Likewise, you may also grease 2 (9") round pans.
  2. Whisk together the flour, sugar, baking powder, and salt in the bowl of a stand mixer. Add in the butter and cream until just combined. Add in the milk, vanilla extract, almond extract and eggs slowly until a smooth batter forms. Fold in the sprinkles.
  3. Bake in the rectangular pan for 30-40 minutes or in the 2 round pans for 20-30 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: Cream the butter and vanilla extract together in the bowl of a stand mixer until fluffy. Beat in the confectioners sugar, one cup at a time, alternating with the heavy whipping cream until a soft, spreadable frosting is achieved. Spread the frosting evenly over the cake and top with the remaining sprinkles. Store cake covered, either at room temp or in the fridge.

This Homemade Funfetti Cake from scratch is so delicious! Moist, soft, fluffy with a tender crumb, this homemade vanilla cake is studded with sprinkles and topped with a creamy buttercream frosting! Great for feeding a crowd or just because! I love how tender, sweet and delicious this homemade cake is! You’ll never want boxed Funfetti again! 🙂

This Homemade Funfetti Cake from scratch is so delicious! Moist, soft, fluffy with a tender crumb, this homemade vanilla cake is studded with sprinkles and topped with a creamy buttercream frosting! Great for feeding a crowd or just because! Have a super sweet day!

xo, Hayley

German Chocolate Cookie Cups

These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent! These German Chocolate Cookie Cups are petite in size but mighty in flavor! Chocolate chip cookie cups are filled to the brim with homemade coconut pecan frosting with a drizzle of chocolate on top. Divine!

 

So it’s only been in recent times that I’ve tried and liked German Chocolate flavors.

It started when I was in a college class called “Food & Culture” which basically consisted of us learning about different cultures by trying said cultures’ food. So basically, if you were doing your assignment on China and didn’t bring Chinese food, you’d fail. Otherwise, you literally sat around eating different foods from different cultures and got an A+.

I loved college.

I represented Germany because – not to brag or anything – but I’m like, 1/8th German and wanted to ~connect to my roots~ or whatever. So basically I talked about German food, brought in braunschweiger (liver pate that my grandma used to feed me on saltine crackers) and… German chocolate cake.

… which is NOT German at all. Sigh.

But I got an A, so who really cares? But before I can finish, let me publicly apologize to the country of Germany by saying, I’m sorry I misrepresented your country with the wrong cake. I’ll do better. xo, Hayley

However, that fateful day launched my love affair with German chocolate cake, and I think I know why: it’s that FROSTING. That glorious, gooey coconut pecan frosting that tops the cake and makes me weak in the knees. That frosting is what was the basis for these German Chocolate Cookie Cups!

Originally, I wanted to make a chocolate cookie cup, but mine turned out dry and crumbly which is a no bueno anytime you are dealing with desserts. After brainstorming, I figured chocolate chip cookie dough would work just as well because it has chocolate, and because cookies topped with frosting are life-changing. So chocolate chip cookies it was!

These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent! The frosting is homemade because really, there’s no substitutions. If you wanted you could use the canned version – I won’t judge – but the homemade kind is just lightyears ahead in the flavor department. Whatever’s your prerogative, baby.

These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent! Once the cookie cups bake up nice and cup-like, drop in some of that gooey, fabulous frosting. I finished my cookie cups with a pecan halve and a drizzle of chocolate because, duh.

Get yourself educated in these flavorful little dudes!

These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent!

German Chocolate Cookie Cups
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These German Chocolate Cookie Cups are so petite in size but mighty in flavor! The homemade coconut pecan frosting is out of this world!!
Ingredients
  • One (24-count) pkg refrigerated chocolate chip cookie dough
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • ½ cup (1 stick) butter, cubed
  • 1 tsp vanilla extract
  • ½ cup chopped pecans
  • 1 cup shredded or flaked sweetened coconut
  • Additional pecan halves
  • Chocolate for drizzling (chocolate wafers melted, chocolate syrup drizzled, etc)
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray. Place one cookie dough ball into each muffin cavity and bake for approximately 10-15 minutes or until the centers appear set and the edges are golden brown. Cool for about 10 minutes, then using the handle of a wooden spoon, make small indentations in the middle of each cookie cup. Cool completely.
  2. While cookies cool, make your frosting. Combine the evaporated milk, granulated sugar, egg yolks, cubed butter, and vanilla extract over medium heat until the butter melts. Bring the mixture to a small boil and stir constantly for 10-12 minutes or until mixture has thickened. Remove from the heat and stir in the chopped pecans and coconut. Cool the frosting for about 30 minutes.
  3. Using a cookie dough scoop, scoop heaping Tablespoonfuls of the frosting into and on top of each cookie cup. Press a pecan half on top and drizzle with melted chocolate.

These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent! That gooey, buttery frosting is just to-die for, and the crispy, chewy cookie cup is the perfect vessel to enjoy it on!

These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent! Have a super sweet day!

xo, Hayley

Raspberry Lemonade Gooey Bars

These Raspberry Lemonade Gooey Bars are amazing! Layers of zesty lemon cake mix topped with a gooey fresh raspberry filling! Tastes like summertime in an easy dessert that feeds a crowd! These Raspberry Lemonade Gooey Bars are quite fantastic, if you ask me! A zesty lemon base topped with an outrageously gooey raspberry filling… So wonderful for summertime!

Sorry I’ve been MIA as of late! A lot of personal stuff has been going on (nothing unfortunate, thankfully!) and I needed a break after my Salt Lake City trip in which I learned how to make Facebook food videos. It was so helpful and informative, but man, I felt my brain start to slosh around up there after grueling 8-hour days of learning video editing software.

Also, I picked up a new hobby which has taken ALL OF MY TIME. Okay, I guess it was just for a present I made for my Mom’s birthday today (HBD, Mom!!) but it soon became my full-time job and I spent most of my days hunched over it, perfecting every last detail so it’d be perfect for her 50th birthday today. I’ll show ya a pic soon!

ANYWAY, I’m back with a vengeance and ready to spring into summertime recipes, so to speak. First up: these Raspberry Lemonade Gooey Bars, and boy, are they amazing!

Gooey bars are not new on this blog – I have so many variations and quite honestly, bars are one of my favorite things to make because it’s SO EASY. Line your pan, fill it up, bake, and then lift the finished product out of the pan. Clean-up’s a breeze and everything can be portioned out based on how many you need. Bars are a life-saver!

These Raspberry Lemonade Gooey Bars are amazing! Layers of zesty lemon cake mix topped with a gooey fresh raspberry filling! Tastes like summertime in an easy dessert that feeds a crowd! But I wanted a super fun flavor I hadn’t made before, and that’s where this Raspberry Lemonade flavor came into play. Raspberries are so refreshing, and there’s nothing more summery than a tall iced glass of lemonade, so combining the two seemed like the perfect match made in dessert heaven.

These Raspberry Lemonade Gooey Bars are amazing! Layers of zesty lemon cake mix topped with a gooey fresh raspberry filling! Tastes like summertime in an easy dessert that feeds a crowd! The filling is made with freeze-dried raspberries, which you can usually find on the nuts/dried fruit aisle at many grocery stores. Instead of making a fresh raspberry puree, which requires straining and cheesecloth and other things I do not have time for, freeze-dried raspberries offer that pure raspberry flavor and that color punch that’s so gorgeous. Combined with other delicious ingredients like confectioners’ sugar, cream cheese, eggs, butter, and some lemon juice, it makes for a bright and zippy filling to these summery bars!

And dare I say, they’re perfect for a birthday… or a random Tuesday 🙂

These Raspberry Lemonade Gooey Bars are amazing! Layers of zesty lemon cake mix topped with a gooey fresh raspberry filling! Tastes like summertime in an easy dessert that feeds a crowd!

Raspberry Lemonade Gooey Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Raspberry Lemonade Gooey Bars are so refreshing and perfect for the upcoming summer months!
Ingredients
  • FOR THE BASE:
  • 1 box lemon cake mix
  • 1 egg
  • ½ cup (1 stick) butter, melted
  • Zest of one lemon
  • FOR THE FILLING:
  • 1 (8 oz) pkg cream cheese, at room temperature
  • 3 eggs
  • 1 (1 oz) box raspberry gelatin
  • 1 (1.25 oz) pkg freeze-dried raspberries, pulverized into a fine dust
  • 1 (16 oz) box confectioners' sugar
  • ¼ cup butter, melted
  • ¼ cup lemon juice
Instructions
  1. Preheat oven to 350 degrees. Line a 9x13" rectangular 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, egg, melted butter, and lemon zest together until a soft dough forms. Press the dough evenly into the baking pan and set aside briefly.
  3. In the bowl of a stand mixer, beat the cream cheese until smooth, about 1 minute. Beat in the eggs, one at a time, beating well after each addition, followed by the raspberry gelatin and the freeze-dried raspberry powder. Beat in the confectioners' sugar until well blended, and lastly, beat in the melted butter and lemon juice. Mixture should be smooth.
  4. Pour the mixture evenly over the lemon cake base in the pan and bake for approx. 37-45 minutes or until the center is just about set (if it jiggles slightly, that's okay - the mixture will continue to cook as it cools down). Bring to room temperature, then refrigerate for at least 2 hours before cutting into squares.

These Raspberry Lemonade Gooey Bars are amazing! Layers of zesty lemon cake mix topped with a gooey fresh raspberry filling! Tastes like summertime in an easy dessert that feeds a crowd! I love how fresh the freeze-dried raspberry filling is with a brightness from the lemon. And of course, that magenta color is so gorgeous!

These Raspberry Lemonade Gooey Bars are amazing! Layers of zesty lemon cake mix topped with a gooey fresh raspberry filling! Tastes like summertime in an easy dessert that feeds a crowd! Enjoy!

xo, Hayley

25 Marvelous Mother’s Day Recipes

Mother’s Day is just around the corner – are you ready? Whether you’re whipping up something for the special ladies in your life, or you ARE that special lady looking to pass off hints to your loved ones, this collection of recipes is worthy of any Super Mom! I even included some of my mom’s personal favorites so you know which have been tested, tried & true by an actual mother and not just a 26-year old food blogger who overuses the terms “delicious” and “hella.”

Enjoy!!

These Churro Cupcakes are bursting with cinnamon sugary goodness in every bite! Perfect for Cinco de Mayo or any occasion that calls for a moist, sweet and fluffy cinnamon-spiced cupcake topped with a crispy churro!

Churro Cupcakes

This MIXED BERRY TIRAMISU is a fun spin on a traditional Italian dessert! Layers of fluffy Twinkie snack cakes topped with raspberry liqueur and a fluffy cream cheese/raspberry whipped cream mixture with four kinds of fresh berries. So perfect for spring and summertime, it's an easy no-bake dessert!Mixed Berry Tiramisu

This Damn Good Chocolate Cake earns its name! Moist, buttery, tender cake bursting with serious chocolate flavor. This is the only foolproof chocolate cake recipe you'll need!Damn Good Chocolate Cake

These Strawberry Pretzel Salad Parfaits are the perfect harmony of sweet, salty, creamy and crunchy. You'll love how easy this no-bake dessert recipe is!Strawberry Pretzel Salad Parfaits

This buttery, zesty 7-Up Pound Cake is AMAZING! Bursting with juicy lemon and lime flavor, the soda gives this cake such a moist and tender crumb and a wonderful crisp crust. Incredible!7-Up Cake

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

Best Banana Cake with Banana Frosting

These Coconut Cream Pie Gooey Bars are AMAZING! This EASY recipe tastes JUST like coconut cream pie but in a gooey, chewy bar form! Sweet, nutty and bursting with coconut flavor!Coconut Cream Pie Gooey Bars

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

These Copycat Chick-Fil-A Frozen Lemonades are to-die for! Creamy, dreamy, sweet and tart, they're the perfect refreshing summertime drink!Copycat Chick-Fil-A Frosted Lemonade

This truly is the BEST EVER Carrot Cake! Moist, fluffy, tender spiced cake filled with juicy pineapple, crunchy pecans, fresh carrots and aromatic spices, topped with an orange-spiked cream cheese icing. So perfect, a total crowd-pleasing, impressive cake!Best Ever Carrot Cake

This EASY JELL-O DIVINITY is so simple to make with my step-by-step recipe! Fruity-flavored and pastel-colored divinity candy made with Jell-O. Light, surprisingly fudgy and nougat-y candy in flavors of the rainbow! Great for Easter, or springtime!Easy Jell-O Divinity Candy

This Frozen No-Bake Strawberry Daiquiri Pie is so phenomenal! Creamy, smooth, dreamy, strawberry-flavored perfection made with frozen strawberry daiquiri mix. Only a few ingredients, so easy and tastes great frozen or chilled in the fridge.Frozen Strawberry Daiquiri Pie

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!Fudgy Lemon Brownies

Salted Caramel Monkey Bread: cinnamon sugar-crusted pillows of dough covered in a sticky, gooey, sweet salted caramel sauce. So easy, only a few ingredients & totally IMPRESSIVE!Salted Caramel Monkey Bread

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert!Lemon Almond Crumb Cake

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

Homemade Dole Whips

Oreo Macarons

These Pineapple Upside Down Cheesecake Bars are such a fun spin on the classic cake! This EASY recipe takes minutes to prepare and features rich brown sugar, juicy pineapple, creamy cheesecake and a brown sugary crust that's positively irresistible!Pineapple Upside Down Cheesecake Bars

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

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

These Copycat Levain Bakery Walnut Chocolate Chip Cookies are INCREDIBLE! Thick, chewy, soft and bursting with walnut pieces and chocolate chips, they're so easy to make and taste just like Levain's from NYC!Copycat Levain Bakery Walnut Chocolate Chip Cookies

Vanilla Bean Cherry Rum Punch

No Bake White Chocolate Velvet Pie: a creamy, silky-smooth no-bake pie that's packed with white chocolate. So easy, impressive and utterly delicious!White Chocolate Velvet Pie

Have a super sweet day!

xo, Hayley

Raspberry Almond Linzer Shortbread Bars

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! These Raspberry Almond Linzer Bars taste just like linzer cookies but made easier in bar form! Don’t like raspberry? Substitute with any flavor of jam!

I know this is a little Christmas in May, but I couldn’t resist. I’m on a bar kick and no one will stop me.

Actually, I’m on a fruit dessert kick and I can’t seem to quit it. First it was Mixed Berry Tiramisu, then these bars, and of course, I have more fruity desserts coming down the pipeline for you guys. I think I just realized I’m severely lacking in the fruit dessert category and thought I’d make up for lost time. You’re welcome.

These bars are technically just a shortbread bar, but they reminded me so much of those gorgeous Linzer cookies you get or make at Christmastime that I just had to post them now.

They start with a buttery shortbread crust: easy and no frills. Freeze part of the dough for the crumbly topping, and press the rest into the bottom of your pan. Sure, these aren’t as intricate and perfect as Linzer cookies traditionally are, but that’s also why I’m called The Domestic Rebel. Duh.

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! Next, spread on your jam situation. For these, I used seedless raspberry jam which is an underrated jam flavor in my opinion. These bars would also be fab with strawberry jam, apricot jam, or maybe even blueberry or boysenberry. The options are seriously limited to your store’s jam availability.

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! Also top the jam layer with some slivered almonds, which add a delightful buttery crunch as well as that sweet almond flavor. Top with the remaining dough and a few more almonds before baking some more until everything is light golden brown, set, and utterly gorgeous.

You may want to wait a hot minute before cutting these into bars, but once you do, I promise it’ll be worth the wait!

Linzer bars in May. You can thank me later!

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! *adapted from Life Made Simple

Raspberry Almond Linzer Shortbread Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Raspberry Almond Linzer Shortbread Bars combine all the flavors of traditional Linzer cookies into a unique and easy bar recipe! If you prefer, substitute with another jam flavor instead of the raspberry, such as strawberry, blueberry, apricot, or even boysenberry.
Ingredients
  • 1 & ½ sticks (3/4 cup) salted butter, softened
  • ½ cup confectioners' sugar
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 & ½ cups all-purpose flour
  • ¾ cup seedless raspberry jam/preserves (or another flavor of your choice)
  • 1 cup slivered almonds
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8" square 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 a large bowl, combine the butter, sugar, and extracts together until creamy, about 2 minutes. Beat in the flour until dough comes together. Dough may be a little crumbly, this is okay.
  3. Save ½ cup of the dough and place on some plastic wrap. Wrap it up and freeze for 10 minutes. Meanwhile, press the remainder of the dough into the prepared pan in an even layer. Top with ½ cup of the slivered almonds and the jam, spreading to just about the edges of the dough. Crumble the remaining dough on top and finish topping with the remaining slivered almonds.
  4. Bake for approx. 45-50 minutes or until the top is light golden brown and the center is set. Cool completely before cutting into squares.

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! These have a wonderful raspberry flavor and the sweet almond is accentuated by the almond extract, which really pairs beautifully with the bright, juicy raspberries.

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! Have a super sweet day!

xo, Hayley

Like fruity treats? Try these other recipes!

This Lemon Blueberry Cheesecake is outrageously delicious and SO simple to make! Juicy, sweet and tart, it's the perfect balance of flavors in one spectacular dessert!Lemon Blueberry Cheesecake

This Frozen No-Bake Strawberry Daiquiri Pie is so phenomenal! Creamy, smooth, dreamy, strawberry-flavored perfection made with frozen strawberry daiquiri mix. Only a few ingredients, so easy and tastes great frozen or chilled in the fridge.Frozen Strawberry Daiquiri Pie

This MIXED BERRY TIRAMISU is a fun spin on a traditional Italian dessert! Layers of fluffy Twinkie snack cakes topped with raspberry liqueur and a fluffy cream cheese/raspberry whipped cream mixture with four kinds of fresh berries. So perfect for spring and summertime, it's an easy no-bake dessert!Mixed Berry Tiramisu

Mixed Berry Tiramisu

This MIXED BERRY TIRAMISU is a fun spin on a traditional Italian dessert! Layers of fluffy Twinkie snack cakes topped with raspberry liqueur and a fluffy cream cheese/raspberry whipped cream mixture with four kinds of fresh berries. So perfect for spring and summertime, it's an easy no-bake dessert! This Mixed Berry Tiramisu is bursting with four kinds of berries in a light and fluffy take on tiramisu!

If you could afford one of the following, what would you choose?

A) a maid
B) a chef
C) a nanny
D) a driver
E) a personal trainer

Personally, of the following I’d want a chef, because despite this blog, I am incredibly lazy with cooking. I love baking, but since I live alone, I don’t really need to be whipping up four-course meals on the reg. So that usually means I spend most nights eating boxed mac & cheese or frozen chicken pot pies. (I also eat those because I am poor, so there’s that factor).

I think a chef would force me to eat healthier, because I sure as hell am not paying a chef to make me Kraft macaroni and cheese for dinner. I would want my chef to make me things I always see healthy people eating, like salmon or hemp seeds, because those sound important and healthy.

You may be like, “salmon? That’s not that big of a deal.” But it is because I have a long history with fish and a track record of fainting in their presence. So making salmon is a big deal because I have never successfully made salmon without falling on my face. I once tried to make salmon to impress a boyfriend but I ended up fainting in my kitchen instead. We dated for almost 2 years, so I guess it wasn’t a total bust.

And the other time was when we went to a fish hatchery in third grade, because for some reason those places exist. My class went to look at salmon or trout or who the hell knows, a fish is a fish is a fish, right? At least to me. It’s not like I need to identify fish in a police line-up so I don’t really care. The point WAS, we were at a place surrounded by fish. You could feed fish, you could pet fish, you could see inside of fish, which is what happened to me.

It was a sweltering day and we went inside with my friend and our chaperone where a woman was doing a demonstration about what a fish looks like on the inside. The combination of the smell and the innards and the heat was a lethal combination and I ended up fainting right then and there. When I came to, I was sitting on a step outside still surrounded by fish which someone should have realized that was the initial problem and gotten me the hell out of there. But NO. I had to sit in the heat surrounded by dumbass fish for the next several hours.

To this day I can eat fish in restaurants and such, probably because they have adequate ventilation and I don’t have to actually touch said fish. But making it at home? Unless it’s covered in breading and called a “stick” I can’t prepare it. So yes, having a chef would be awesome because he/she could prepare me fish, which I know are a lot healthier than neon orange noodles with powdered cheese.

And then could make my chef this Mixed Berry Tiramisu for dessert as a thank you for manhandling salmon for me. Xoxo.

This tiramisu is really unlike any other I’ve had because it’s made with two different components: berries, and… Twinkies. You can take the girl out of the snack food aisle, but you can’t take the snack food aisle out of the girl, or something like that.

To be honest, Twinkies are a jillion times better than ladyfingers because I am not a cannibal and also because ladyfingers are HELLA expensive in my neighborhood. You get like 12 for $6 and I am already eating frozen pot pies for dinner so I’m not about to blow my budget on some stale cookies. If you prefer ladyfingers, you may absolutely use them in this recipe. You clearly have more money than I do. Congrats.

This MIXED BERRY TIRAMISU is a fun spin on a traditional Italian dessert! Layers of fluffy Twinkie snack cakes topped with raspberry liqueur and a fluffy cream cheese/raspberry whipped cream mixture with four kinds of fresh berries. So perfect for spring and summertime, it's an easy no-bake dessert! OTHERWISE, use the Twinkies, dude. They are fluffier, provide a wonderful vanilla deliciousness and their cream filling is surprisingly perfect in this tiramisu. It’s drizzled with Chambord and topped with a raspberry jam/cream cheese/whipped cream mixture that’s SO fabulous. Topped with a boatload of fresh berries, it’s the perfect springtime treat!

This MIXED BERRY TIRAMISU is a fun spin on a traditional Italian dessert! Layers of fluffy Twinkie snack cakes topped with raspberry liqueur and a fluffy cream cheese/raspberry whipped cream mixture with four kinds of fresh berries. So perfect for spring and summertime, it's an easy no-bake dessert! *idea adapted from here

5.0 from 1 reviews
Mixed Berry Tiramisu
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 9
 
This Mixed Berry Tiramisu is perfect for spring and summertime! Loaded with fresh, bright berries and a secret ingredient... Twinkies! If you'd prefer, substituting the Twinkies for ladyfingers is okay, too, but the Twinkies add a wonderful fluffiness and great texture to the tiramisu.
Ingredients
  • 1 box (10 count) Twinkies, split in half lengthwise (if you prefer, you may use ladyfingers. I believe you'd need about 20, as ladyfingers are thinner than Twinkies are)
  • 4 Tbsp Chambord or another raspberry liqueur
  • 1 & ½ cups heavy whipping cream
  • 1 cup powdered sugar, divided
  • One 8-ounce pkg cream cheese, at room temperature
  • 1 tsp vanilla extract
  • ½ cup raspberry jam/preserves (I used seedless)
  • 4 cups assorted chopped berries (I used diced strawberries, halved blackberries, raspberries, and blueberries)
Instructions
  1. Line an 8x8" or 9x9" square baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil lightly with cooking spray. Lay out 10 Twinkie halves (cream side up) onto the bottom of the pan. Drizzle evenly with 2 Tbsp of the raspberry liqueur. Set aside briefly.
  2. In the bowl of a stand mixer, whip the heavy cream and ½ cup of the powdered sugar together on high speed until stiff peaks form, about 5-7 minutes. While the heavy cream whips, beat the cream cheese, remaining powdered sugar and vanilla extract with an electric mixer in a medium bowl. Fold in the raspberry preserves and the whipped cream until combined and smooth.
  3. Spread half of the whipped cream mixture over the Twinkie layer; top with 2 cups of assorted chopped berries. Top with the remaining Twinkie halves, cream side up, and drizzle them with the remaining raspberry liqueur. Top with the remaining whipped cream mixture, smoothing it out evenly, followed by the remaining 2 cups of assorted chopped berries.
  4. Cover and refrigerate for at least 4 hours or until set and flavors have combined. Keep covered in the fridge up to 2 days.

This MIXED BERRY TIRAMISU is a fun spin on a traditional Italian dessert! Layers of fluffy Twinkie snack cakes topped with raspberry liqueur and a fluffy cream cheese/raspberry whipped cream mixture with four kinds of fresh berries. So perfect for spring and summertime, it's an easy no-bake dessert! The raspberry liqueur-soaked Twinkies topped with that light & fluffy raspberry whipped cream cheese mixture is amazing on its own… but throw in 4 cups of assorted fresh berries and you get the most outrageous and delicious tiramisu ever!

This MIXED BERRY TIRAMISU is a fun spin on a traditional Italian dessert! Layers of fluffy Twinkie snack cakes topped with raspberry liqueur and a fluffy cream cheese/raspberry whipped cream mixture with four kinds of fresh berries. So perfect for spring and summertime, it's an easy no-bake dessert! Have a super sweet day!

xo, Hayley

Homemade Vanilla Sweet Cream Pudding

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #adThis Homemade Vanilla Sweet Cream Pudding is fantastic! Such an easy recipe that yields such smooth, creamy and silky pudding made entirely from scratch! No one will know coffee creamer is the secret ingredient!

Up until this post, I had never made homemade pudding before. In fact, I don’t even think I’ve tasted homemade pudding, either!

That had to change – and I am so glad it did because homemade pudding is where it’s at!

I have a really good feeling that I will be making this pudding all summer long, because who doesn’t want a fresh-from-the-fridge, ice cold pudding on a hot day? And in Sacramento, it gets hot and early, too! While now it’s all spring showers and breezy days, that will soon change come May and I’ll be reaching for pudding relief all day long 🙂

But in the meantime, this Homemade Vanilla Sweet Cream Pudding will make a fantastic last-minute Easter dessert, or would make a lovely addition to a springtime tea party!

Normally, homemade pudding is made with whole milk or cream, but for this recipe I used International Delight’s Sweet Cream Coffee Creamer which is my hands-down FAVORITE. You can always use another flavor from their line-up of creamers, like French Vanilla, Butter Pecan (OMG), or even Irish Creme! It’s truly limited to your imagination, but I went with Sweet Cream because of its almost melty ice cream flavor and decadence.

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #adMix it up in a saucepan with some sugar, cornstarch (for thick pudding!) and a pinch of salt, then let it cook until thickened. Temper some egg yolks with the hot sugar mixture and add in the yolks, a splash of vanilla extract, and some butter for good measure. The yolks and butter add such a wonderful texture and flavor to this pudding that I truly feel they’re almost mandatory to add!

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #adNow you could serve this warm… but as I mentioned above, I have a thing with chilled pudding, so I chilled mine. Topping it with fresh whipped cream and berries, though – that may also need to be mandatory! OR, layer the fresh pudding with pound cake or angel food cake cubes and sliced fruit for trifles! So simple and perfect for springtime.

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #ad

Homemade Vanilla Sweet Cream Pudding
Author: 
Recipe type: No Bake Treats
Prep time: 
Cook time: 
Total time: 
 
This Homemade Vanilla Sweet Cream Pudding is a real standout recipe! Smooth, silky, buttery vanilla pudding made with a secret ingredient: coffee creamer!
Ingredients
  • 2 & ½ cups International Delight Sweet Cream Coffee Creamer (or you may try this recipe with their French Vanilla Creamer!)
  • Pinch salt
  • ½ cup granulated sugar
  • 3 Tbsp cornstarch
  • 2 large egg yolks
  • 2 tsp vanilla extract
  • 2 Tbsp butter, cubed
  • Fresh whipped cream and berries for serving, optional
Instructions
  1. In a medium saucepan, whisk together the coffee creamer, salt, granulated sugar, and cornstarch until combined and fully incorporated. Turn the heat to medium-high and cook, stirring occasionally, until mixture has thickened, about 5-7 minutes. Make sure the mixture doesn't scorch! Remove from the heat.
  2. Whisk the egg yolks until lightly beaten. Temper the eggs by adding a Tablespoon or two of the hot sugar mixture to the eggs, whisking constantly. Temper again with another Tablespoon if needed. Pour the tempered egg yolks into the sugar mixture along with the vanilla extract and butter, stirring until melted and combined.
  3. Spoon the pudding mixture into individual bowls or cups, or pour into a large bowl. Cover the pudding with plastic wrap by gently pressing the plastic wrap onto the surface of the pudding - this helps prevent a film from forming on the pudding. Refrigerate until chilled, about 1-2 hours.
  4. Just before serving, garnish with fresh whipped cream and berries, if desired.

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #adThis pudding is so thick, creamy and silky-smooth with a wonderful, almost ice-cream-like flavor from the Sweet Cream Coffee Creamer! It’s truly unlike any other pudding I’ve tried!

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #ad Be sure to follow International Delight on Instagram, Twitter, Facebook & Pinterest and sign up to receive their emails for news, recipes, and more!

Have a super sweet day!

xo, Hayley

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Salted Nutella-Filled Chocolate Chunk Cookies

These Salted Nutella-Filled Chocolate Chunk Cookies are marvelous! Soft & chewy cookies with crisp outer edges and stuffed with chocolate chunks and a gooey, molten Nutella center. So easy and tasty! An anything-but-ordinary chocolate chip cookie meets a gooey Nutella center in these delectable Nutella-Filled Chocolate Chunk Cookies!

These cookies were a genius idea on my part (if I do say so myself).

I had a hankering for chocolate, which isn’t super frequent but happens every so often (and I always know how to squash it – with my Ultimate Chocolate Chip Cookie recipe). But I also had a jar of Nutella that was approaching its final days and I knew I needed to use it somehow when… ding ding ding! The clouds parted, angels sang, and these Nutella-Filled Chocolate Chunk Cookies were born.

These start as my Ultimate Chocolate Chip Cookie but they have a secret surprise inside that’s bound to delight any chocolate lover. And that fudgy Nutella center? HEAVEN.

So basically you make up the dough which consists of your usual suspects: butter, brown sugar, and sugar. The higher brown sugar count makes for soft & chewy cookies, and the granulated sugar is there for those delightfully crisp outer edges. Beat those all together and add in your egg and egg yolk – the yolk alone makes for a thicker, softer cookie, FYI – and your vanilla.

Then the baking soda, cornstarch, salt, and all-purpose flour get added to the pot and mixed in. But before you add in the dry ingredients, do yourself a flavor and add in some instant espresso powder. TRUST. It enhances the chocolate flavor ten-fold and makes for such a supremely rich and decadent cookie. The cookies will not taste mocha-y or coffee-ish at all, I promise (unless you want them to, in which case, add up to a Tablespoon!).

Lastly, fold in your chocolate chunks. For these cookies, I used Guittard Super Cookie Chips which are VERY large chocolate chips – almost chunk-like. If you don’t want to use chocolate chunks, don’t – I won’t boss you around. Just use regular chocolate chips! But more chocolate > better, no?

These Salted Nutella-Filled Chocolate Chunk Cookies are marvelous! Soft & chewy cookies with crisp outer edges and stuffed with chocolate chunks and a gooey, molten Nutella center. So easy and tasty! While the dough chills (which is a must, btw), make your Nutella filling by simply dropping little teaspoons of Nutella onto a parchment-lined baking sheet and freezing it. Ta-da! Want it to be even easier? Spoon the Nutella into a zip-top bag, seal out the air and snip off a corner, and pipe little Hershey Kiss-sized swirls of Nutella onto the baking sheet. Freeze until firm, about 1-2 hours.

When it’s time to bake, just roll out a big scoop of cookie dough, place a Nutella swirl in the center, and bake as normal. Salt the bad boys when they get out of the oven – another trust me, but it is SO good. And prepare to swoon.

These Salted Nutella-Filled Chocolate Chunk Cookies are marvelous! Soft & chewy cookies with crisp outer edges and stuffed with chocolate chunks and a gooey, molten Nutella center. So easy and tasty!

5.0 from 1 reviews
Salted Nutella-Filled Chocolate Chunk Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These Nutella-Filled Chocolate Chunk Cookies are phenomenal! Soft and chewy cookies with crisp outer edges and filled with decadent chocolate chunks and a gooey Nutella filling. The salt on top is a must!
Ingredients
  • ¾ cup unsalted butter, softened
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1 tsp instant espresso powder
  • 2 cups all-purpose flour
  • 1 & ¼ cups chocolate chunks or chips
  • ½ cup Nutella (or similar chocolate-hazelnut spread)
  • Coarse sea salt for finishing
Instructions
  1. In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric mixer until combined and creamy, about 2 minutes. Beat in the egg and egg yolk until combined, followed by the vanilla extract. Lastly, beat in the baking soda, cornstarch, instant espresso powder and flour until a soft dough comes together. Fold in the chocolate chunks. Cover and chill in the fridge for at LEAST 2 hours. This is mandatory.
  2. While dough chills, prepare your Nutella filling. Line a plate or small baking sheet with parchment. Spoon the Nutella into a zip-top bag and seal out the air. Snip off a corner and pipe little Hershey Kisses-size drops of Nutella onto the baking sheet. You should get about 16 drops. Freeze until firm.
  3. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners. Using a Tablespoon or 2-Tablespoon-size cookie dough scoop, scoop out a mound of dough. Use your thumb to make an indentation in the center of the dough ball and push a Nutella drop inside. Cover the Nutella drop with the dough and place on the cookie sheets about 2" apart.
  4. Bake for approx. 10-12 minutes, rotating pans halfway through cooking time until the tops look just about set. Do not over-bake, as these will continue to cook as they cool. Sprinkle the tops with coarse sea salt and allow to cool on the baking sheets.

These Salted Nutella-Filled Chocolate Chunk Cookies are marvelous! Soft & chewy cookies with crisp outer edges and stuffed with chocolate chunks and a gooey, molten Nutella center. So easy and tasty! The almost molten-like Nutella center of these cookies is dynamite! So gooey, chocolaty and smooth with the slight crunch of the sea salt. Heaven!

These Salted Nutella-Filled Chocolate Chunk Cookies are marvelous! Soft & chewy cookies with crisp outer edges and stuffed with chocolate chunks and a gooey, molten Nutella center. So easy and tasty! Have a super sweet day!

xo, Hayley

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