Out of the Box Desserts Book GIVEAWAY!

This Domestic Rebel Giveaway retails at over $250 and is filled with all of my favorite baking essentials and my new cookbook, Out of the Box Desserts!Hey friends!

I am so so so so so very excited for today’s post… because it’s a GIVEAWAY!

Who doesn’t love free stuff!? And this, my friends, is totally FREE to YOU if you enter! Easy peasy, right?

So if you didn’t know, I started writing my first-ever cookbook, Out of the Box Desserts, back in January… and I finished it in March. Don’t even ask me what happened from mid-January to mid-March because I haven’t the faintest idea. A meteor could have taken out half of Antarctica and I wouldn’t have found out about it until April; I was so engulfed in sugar, flour and butter.

But now my sweet sugary baby is HERE and I couldn’t be more excited, proud, humbled…and did I say ‘excited’? Because I am 🙂

So before I bore you to tears with my sapfest about my book, let me just give you some quick pointers, mkay?

  • The book has a color picture for every recipe. It was imperative to me that every recipe had a photo!
  • There are 100 recipes in this book, one to suit nearly every particular taste, season, holiday, etc.
  • The book consists mostly of recipes that doctor up mixes (such as cake mix, brownie mix, cookie mix, etc), but there are some completely homemade recipes in there, too!
  • Most of the recipes have helpful hints and tips corresponding to the recipe at hand, like how to use leftovers of a certain ingredient, or how to switch up the flavor for next time.
  • And the book will be released officially next Tuesday, August 2, 2016!!

And okay, let’s get to the GIVEAWAY, right!?

Here’s what’s in store for you!

Domestic Rebel GiveawayA glorious basket FULL of my baking essentials, plus some fun staging goodies, too! 🙂

Here’s the breakdown:

Domestic Rebel GiveawayA signed copy of my book, Out of the Box Desserts (of course)…

Domestic Rebel GiveawayA cutie scalloped cake stand, an ice cream cone timer, cupcake liners, SPRINKLES(!!), two glass milk bottles (for staging and for drinking, obvi!), piping bags, and two of my most-used, favorite piping tips: #1M and #6B.

Domestic Rebel GiveawayA set of measuring spoons, a cookie dough scoop (for perfectly portioned cake batter/cookie dough, but you can also use it to make meatballs!), a sifting wand (a necessary luxury you didn’t know you needed), and the CUTEST cake server EVER.

Domestic Rebel GiveawayA silicone baking mat (essential for amazing cookies!), a trio of rubber spatulas (easily my most used kitchen tool!), a whisk, and liquid measuring cups that stack to save space!

Domestic Rebel GiveawayA 12-cavity muffin tin, a 9″ square pan, a 13×9″ rectangular pan, an insulated cookie sheet, and the coolest, handiest conversion wooden cutting board!

AND – since I’m a brand ambassador for Krusteaz, they are also providing a wonderful sampler pack of mixes for you to try! There’s Belgian Waffle mix, cookie mixes, and muffin mixes to choose from!

KRUSTEAZ GIVEAWAYPHEW. That’s a lot of stuff!

And it’s valued at over $250!

Ready to enter!? ENTER HERE:

a Rafflecopter giveaway

And that’s it!

Before I sign off, I just want to say thank you! to the amazing folks who have already ordered or purchased my book, and for those who will purchase it in the future, and to those of you who entered my giveaway! I truly hope y’all love the book because I put my heart and soul into every piece of it!

Have a super sweet day, and GOOD LUCK! (Contest ends at midnight on 8/3).

xo, Hayley

*this giveaway is sponsored entirely by me, except for the Krusteaz prize pack, which was graciously provided by Krusteaz. Giveaway entries for US residents only. Giveaway starts at midnight 7-26 and runs until midnight 8-3. Retail value is over $250. Any questions, email me!

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No Bake Brownie Batter Cheesecake

This No Bake Brownie Batter Cheesecake is amazing! Easy, rich, fudgy and super chocolaty, complete with a brownie batter glaze! Hey friends!

I’m so excited to be bringing you this creamy, outrageously chocolaty Brownie Batter Cheesecake today!

This recipe comes from my dear friend Julianne’s brand spankin’ new cookbook, No Bake Treats! If you know me, you know I love to bake (uh, this blog should make that obvious). But in the summertime, it’s often really hard for me to justify turning on the oven when it’s so dang hot outside.

Enter: No Bake Treats. This book is a culinary godsend, folks. A beacon of light and hope in the miserable summer months. A talisman to guide you through life, one no-bake cheesecake or parfait at a time.

And when I got my hands on this book, I immediately marked most of the pages with Post-Its about what I needed to make rightnow. And duh, this Brownie Batter Cheesecake was number one… but there are so many I’m dying to whip up. Things like… Chocolate Stout Dirt Pudding (a grown-up version of your fave childhood treat!), Coconut Lime Cookie Truffles, German Chocolate Cookie Cups, No-Churn Snickerdoodle Cookie Dough Ice Cream, and Salty Chocolate Bacon Mini Tarts (!!), just to name a few.

But being a die-hard brownie batter lover, I knew this cheesecake had to be made asap.

The cheesecake is such a cinch to prepare! Simply make your Oreo cookie crust in a springform pan. Press it in there real good-like, and let it set for a hot minute while you prepare your filling. (If you’re in a pinch or don’t have a springform pan, use a prepared Oreo pie crust!).

To make the filling, whip together some cream cheese, sugar, vanilla, cream and dry brownie mix. The whole thing goes from good to AMAZINGLY GREAT in seconds with the addition of that brownie mix, creating a sinfully chocolaty cheesecake mixture. Pour that bad boy into the prepared pan and let it chill for a couple hours in the fridge.

Once it’s ready for its debut, pipe on some fresh whipped cream and garnish it with her brownie batter glaze. YES, YOU READ THAT RIGHT. Like chocolate syrup on crack, I pretty much need an IV of brownie batter glaze from this point forward.

And voila! Brownie Batter Cheesecakey goodness. YOU ARE WELCOME.

This No Bake Brownie Batter Cheesecake is amazing! Easy, rich, fudgy and super chocolaty, complete with a brownie batter glaze! *created with permission from Julianne Bayer’s book No Bake Treats

5.0 from 2 reviews
No Bake Brownie Batter Cheesecake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Total time: 
Serves: 8-10
 
This No Bake Brownie Batter Cheesecake is so scrumptious, easy and impressive! Fudgy chocolate cheesecake with a homemade brownie batter sauce that's out of this world!
Ingredients
  • FOR THE CRUST:
  • 2 & ½ cups Oreo cookie crumbs
  • 6 Tbsp melted butter
  • FOR THE CHEESECAKE:
  • 3 (8 oz) pkgs cream cheese, at room temperature
  • ½ cup sugar
  • 3 Tbsp heavy cream
  • 2 tsp vanilla extract
  • 3 cups brownie mix (just the dry mix)
  • FOR THE BROWNIE BATTER GLAZE:
  • 3 Tbsp dry brownie mix
  • 3 tsp oil
  • 4 Tbsp heavy cream
  • FOR WHIPPED CREAM:
  • 1 cup heavy cream
  • ½ cup powdered sugar
Instructions
  1. Spray a 9" springform pan with cooking spray, then gently blot the cooking spray with a paper towel. In a large bowl, combine the Oreo crumbs and the melted butter until moistened. Press into the prepared springform pan to form a crust, and work the crumb crust up the sides of the pan. Set aside.
  2. In the bowl of a stand mixer, cream the cream cheese on medium-high speed for 2-3 minutes, or until it's light and fluffy. Add in the sugar and combine. Next, add in the heavy cream and vanilla extract. Slowly add in the dry brownie mix, beating on medium speed until the dry mixture is completely incorporated into the cheesecake mixture. Pour the filling into the prepared pan and smooth out the top gently. Refrigerate for 4 hours.
  3. To make the glaze, in a small bowl whisk together the dry brownie mix, oil and heavy cream until smooth. For a slightly thinner glaze, add additional heavy cream. Drizzle the glaze over the cheesecake and/or on the plates before plating the cheesecake.
  4. To make the whipped cream, beat the heavy cream and powdered sugar on high speed for 5-7 minutes or until stiff peaks form. Pipe onto the cheesecake in a decorative design around the edge of the cheesecake, or serve alongside the cheesecake.

This No Bake Brownie Batter Cheesecake is amazing! Easy, rich, fudgy and super chocolaty, complete with a brownie batter glaze! Fudgy, smooth, silky and packed with amazing flavor, this cheesecake tastes just like brownie batter!

Be sure to pick up Julianne’s book, No-Bake Treats, ASAP! You can pick up a copy at Barnes & Noble, Amazon, and QVC! And be sure to hop on over to her blog, Beyond Frosting, for more amazing, drool-worthy desserts!

This No Bake Brownie Batter Cheesecake is amazing! Easy, rich, fudgy and super chocolaty, complete with a brownie batter glaze! Have a super sweet day!

xo, Hayley

*this post does not contain affiliate links

Cinnamon Roll Cheesecake Cake

This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! This Cinnamon Roll Cheesecake Cake is a wonder! Super fast, super easy and totally delicious!

You guys. This cake is outrageous. Like, crazy-town good.

It’s basically a gigantic cinnamon roll stuffed with cheesecake filling. So in a word, it’s perfect.

Serve it up for breakfast, lunch, linner, dinner, or dessert. Or simply have it as a snack. Just whatever you do, promise me you’ll make it? It’s quite possibly one of the best things I’ve made.

You read that right!

It’s Friday, so I’ll keep this post short & sweet, but here’s the low-down on this monster.

This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! Basically, you open a package of refrigerated cinnamon rolls and unroll one of ’em slightly. Place it into the center of a greased pie plate or round cake pan. Unroll another cinnamon roll completely and begin wrapping it around the first cinnamon roll, cinnamon-side in. Continue with the remaining rolls until there’s a gigantic spiralized cinnamon roll in the pan.

Now you could bake this puppy off and be done, but why would you want to skip out on cheesecake filling?

This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! Whip up your cheesecake mixture and pipe it in between the cracks of each roll. It should be roll, cheesecake, roll, cheesecake, and continue to infinity… or until the middle of the cheesecake cake. Bake it up until it’s golden brown and purty, then top it with the cinnamon roll glaze that comes in the package.

Simple. Fast. Phenomenal. (And I’m not describing myself).

Do yourself a flava and MAKE IT!

This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! *adapted from the Pillsbury Bake Off Desserts cookbook

Cinnamon Roll Cheesecake Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This GIANT Cinnamon Roll Cheesecake Cake is a stunner! Fluffy, cinnamon-spiked cinnamon rolls with a cheesecake filling and a luscious glaze. Perfect for breakfast, or dessert!
Ingredients
  • 1 pkg (5-count) refrigerated cinnamon rolls
  • 1 (8 oz) pkg cream cheese, at room temperature
  • ½ cup sugar
  • 1 Tbsp sour cream
  • 2 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" pie plate or round cake pan.
  2. Open the package of cinnamon rolls and take one roll in your hand. Gently loosen the roll so it's still wound up but not as tightly. Place it in the center of the prepared pan. Take another roll, unroll it completely, and begin wrapping it around the center roll, cinnamon-side facing inward, and pinching the ends of the roll to seal. Repeat with remaining rolls, creating a large spiral.
  3. In a large bowl, whisk together the cream cheese, sugar, sour cream and vanilla extract until smooth and creamy, about 1 minute. Spoon the cheesecake filling mixture into a piping bag, snip off the end, and pipe the cheesecake mixture halfway in between each strip of cinnamon roll. Start from the center and work your way to the outer edge.
  4. Bake for approx. 20-25 minutes or until the top is golden brown and set. Cool for about 10 minutes, then top with the prepared glaze from the cinnamon roll package. Cut into wedges and serve warm, or at room temperature.

This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! Super gooey, packed with cinnamon goodness and filled with creamy cheesecake. Is there anything this Cinnamon Roll Cheesecake Cake can’t do?!

This EASY Cinnamon Roll Cheesecake Cake is awesome! A GIANT gooey cinnamon roll filled with creamy cheesecake filling and topped with vanilla glaze. Great for anytime of day and is so fast and simple! Have a super sweet day!

xo, Hayley

Easy Cold Brew Coffee Pie

This Cold Brew Coffee Pie is fantastic! Creamy, smooth and chilly with a chocolate cookie crust, a dreamy no-bake coffee filling and whipped cream. Easy, impressive and delicious! This Cold Brew Coffee Pie is so easy, smooth, creamy & addictive!

So I’m a cream-with-my-coffee kinda girl. Always have been, always will be.

It’s to the point where I actually carry mini coffee creamers with me when I travel. What? I love my coffee creamer! I dare Wayne Brady from Let’s Make A Deal to make a game out of what’s in my purse. I would so own him with my thimbles, spare change, hand sanitizer and coffee creamer. (Okay, maybe not a thimble… but if I ever went on the show, you bet your booty I’d be stocking up on thimbles).

So this pie is totally my bag. Not literally of course, but figuratively. Rather: this pie is my jam. No wait. This pie is my life? That’s more like it.

It’s so unapologetically creamy and dreamy and brimming with amazing coffee flavor. It tastes like a latte almost, with that slight milky undertone with that warm, aromatic coffee flavor. And of course, there’s a chocolate crust because chocolate + coffee = BFFs. Like the Rachel and Ryan of the food world (and yes, I’m still holding out for Ryan Gosling and Rachel McAdams to rekindle their love. I’LL WAIT FOREVER FOR YOU, RYRA.)

Making this pie is a cinch. Just whisk together some cold brew coffee, a little milk and some instant pudding mix into a bowl until it’s nice and thick. I also added in some Nielsen-Massey Pure Coffee Extract because I really wanted to drive home the coffee flavor. This extract is a total must-have if you want a delicious coffee flavor in your baked goods, and it really ramps up the flavor here.

Once the mixture is good and thick, fold in some Cool Whip. I know, some of you detest the stuff but man, there’s no substitute for it. It’s more stable than whipped cream so I like it for no-bake pies like this. Once it’s good and combined, pour it into the prepared Oreo pie crust.

This Cold Brew Coffee Pie is fantastic! Creamy, smooth and chilly with a chocolate cookie crust, a dreamy no-bake coffee filling and whipped cream. Easy, impressive and delicious! Then you must wait for it to chill. It’s excruciating, I know, but if you don’t let it chill, it will be a disastrous mess. Trust.

Once it’s sufficiently chilled, it’s time for EATING, Y’ALL. Pipe on some whipped cream if ya fancy, and add some dark chocolate-coated espresso beans for a fancy schmancy garnish. Voila!

Coffee lovahs, this one’s for you!

This Cold Brew Coffee Pie is fantastic! Creamy, smooth and chilly with a chocolate cookie crust, a dreamy no-bake coffee filling and whipped cream. Easy, impressive and delicious! *adapted from my Root Beer Float Pie recipe

5.0 from 1 reviews
Easy Cold Brew Coffee Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This frozen, no-bake Cold Brew Coffee Pie is PHENOMENAL. Creamy, smooth and packed with coffee flavor, it's perfect for a hot day and for any coffee fanatic!
Ingredients
  • 1 (3.4 oz) box INSTANT vanilla pudding mix
  • ¾ cup cold brew coffee (any brand is fine, but please make sure it's sweetened. I used Starbucks)
  • ½ cup milk or cream
  • 1 Tbsp pure coffee extract (or less if you want a less strong coffee flavor)
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 prepared Oreo cookie crust
  • Whipped cream, for garnish
  • Dark chocolate-covered espresso beans, for garnish
Instructions
  1. In a large bowl, whisk together the instant pudding dry mix, the cold brew coffee, the milk and the coffee extract. Whisk until combined and slightly thickened, about 1 minute. Fold in the Cool Whip completely, making sure to get the bottom!
  2. Pour the mixture into the prepared pie crust and smooth out the top. Freeze for at least 6 hours, or overnight.
  3. Just before serving, pipe on whipped cream and garnish with dark chocolate-covered espresso beans. Cut into wedges and serve!

This Cold Brew Coffee Pie is fantastic! Creamy, smooth and chilly with a chocolate cookie crust, a dreamy no-bake coffee filling and whipped cream. Easy, impressive and delicious! I think you guys are going to love this Cold Brew Coffee Pie! Serve it up with a glass of iced coffee, natch. 🙂

This Cold Brew Coffee Pie is fantastic! Creamy, smooth and chilly with a chocolate cookie crust, a dreamy no-bake coffee filling and whipped cream. Easy, impressive and delicious! Have a super sweet day!

xo, Hayley

*Note: the above Amazon link is not an affiliate link

 

 

The Best Lofthouse Sugar Cookie Bars

These Lofthouse Sugar Cookie Bars are the BEST ever! Soft and chewy with a fluffy interior, they have a thick vanilla buttercream and plenty of sprinkles! So easy, so fun! These truly are the BEST Lofthouse Sugar Cookie Bars you’ll eat!

I know, I know – two sprinkle-filled treats in one week? But I can’t help myself. Sprinkles make my soul sing. They are my spirit animal. And I require them on pretty much every dessert.

Cookies are no exception!

So some of you know that I have a desserts-themed tattoo leg sleeve. I’ve got pretzels, cake, ice cream, a gumball machine, donuts, candy hearts, lollipops… and the like. It’s adorable, and I love it because it’s so me. Bright, fun, loud and covered with sprinkles. Plus, it’s a fun representation of what I do for a living – bake!

But I did not think about the commentary I’d be receiving when people saw my tattoo – not that it would have changed anything, or that I regret my tattoos (not the case!).

It usually starts with being leered at by strange men while I’m minding my own business. As I walk past, a craggy older dude will say, “you look delicious!” and lick his lips while he looks at my leg like it’s a greasy chicken leg.

Or creepy dudes will ask, “what flavor is your cupcake?” with one of those gross “heh heh” at the end.

And I just do the tight-lipped, half-hearted half-smile and just continue along my merry way, wishing I could disappear into thin air or spontaneously combust.

I also get women making the same comments, but lemme tell you – it’s a lot cuter coming from a little old lady or a kid than it is from a grease-ball dude.

Do the comments come with the territory? Yes and no. I don’t deserve to be cat-called, but I am. Do they spark conversation? Sure! Are some people socially awkward or bad at communicating? Most definitely. Do I hold a grudge? No. In fact, most of the time I find it funny or amusing. Hell, it’s the closest kind of male attention I’ve received since my last boyfriend… three years ago. Even if it does come from a strange older fellow in the local antique shop.

Moral of the story: if you’re a man, maybe think twice about what you’re going to say to a woman with desserts on her leg. Just think about it is all I’m asking! If nothing else, I’ll give you a tight-lipped smile and work on that whole spontaneous combustion thing as I walk away.

ANYWAY, let’s talk about these sweet-as-sugar Lofthouse Sugar Cookie Bars. They taste pretty darn identical to the store-bought Lofthouse Sugar Cookies you find at the market. Pillowy soft with a light texture and a thick slathering of buttercream frosting, these have the same texture and flavor but in an easy bar form! (Yay for not having to cut out cookies!)

These Lofthouse Sugar Cookie Bars are the BEST ever! Soft and chewy with a fluffy interior, they have a thick vanilla buttercream and plenty of sprinkles! So easy, so fun! Best part is, these are totally versatile! Change up the food coloring to match your local sports team’s colors, your kiddo’s favorite color, or colors for upcoming holidays (green for Christmas or orange for Halloween would be particularly cute!). You can also add different flavorings to the cookie dough or frosting, such as orange, almond, lemon, or even mint!

And whatever you do, don’t forget the sprinkles!

These Lofthouse Sugar Cookie Bars are the BEST ever! Soft and chewy with a fluffy interior, they have a thick vanilla buttercream and plenty of sprinkles! So easy, so fun! *adapted from here

5.0 from 1 reviews
The Best Lofthouse Sugar Cookie Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Lofthouse Sugar Cookie Bars are truly the BEST ever! Soft, pillowy and airy with a thick buttercream frosting and plenty of sprinkles!
Ingredients
  • FOR SUGAR COOKIE BARS:
  • 1 cup (2 sticks) butter, softened to room temperature
  • 1 (8 oz) pkg cream cheese, softened to room temperature
  • 1 cup sugar
  • ½ cup powdered sugar
  • 1 egg
  • 1 Tbsp vanilla extract
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 2 & ½ cups all-purpose flour
  • FOR BUTTERCREAM FROSTING:
  • ¾ cup butter, softened to room temperature
  • 1 Tbsp vanilla extract
  • ¼ cup heavy cream or milk
  • 3 cups powdered sugar
  • ¼ tsp salt
  • 2-4 drops liquid food coloring (I used pink)
  • Sprinkles
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
  2. In the bowl of a stand mixer, cream together the butter & cream cheese until creamy, about 1 minute. Beat in the sugar, powdered sugar and vanilla. Lastly, beat in the salt, baking soda, baking powder and flour until combined. Press the dough into the prepared pan in an even layer.
  3. Bake the bars for about 20 minutes or until the top is light golden brown and the center is set. Cool completely.
  4. In the bowl of a stand mixer, beat together the butter, cream and vanilla until combined. Beat in the powdered sugar, about 1 cup at a time, until frosting is light and fluffy. Beat in the food coloring.
  5. Spread the frosting in an even layer over the bars and sprinkle liberally with sprinkles. Let set about 1 hour in the fridge before cutting into bars.

These Lofthouse Sugar Cookie Bars are the BEST ever! Soft and chewy with a fluffy interior, they have a thick vanilla buttercream and plenty of sprinkles! So easy, so fun! Thick, fluffy, soft & chewy with a buttery sugar cookie base and a sweet buttercream, these bars are such a hit wherever you take them!

These Lofthouse Sugar Cookie Bars are the BEST ever! Soft and chewy with a fluffy interior, they have a thick vanilla buttercream and plenty of sprinkles! So easy, so fun! Have a super sweet day!

xo, Hayley

 

The Ultimate Peanut Butter Cookies

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting! These Ultimate Peanut Butter Cookies are perfect for any PB lover – packed with peanut butter chips, Reese’s Pieces and covered in a creamy peanut butter frosting with peanut butter cups, they truly are the ULTIMATE!

So I experienced a first a couple days ago.

And in retrospect, I’m kind of surprised this *was* a first, but whatever.

I was part of a Good Neighbors group on Facebook for my city. I’m sure your city or town has one, too. It’s basically a collective group where people come together to complain about teenagers running traffic stops or advertising lemonade stands or upcoming church events. You know, the usual.

Well, I’d been seeing a LOT of people advertising about upcoming events – some that were heads-up, but some that were functions in which they would strongly encourage you to donate or help support the cause or whatever. So I thought, I have an upcoming book signing, so I’ll post it here!

I told the neighbors about my book signing, told them there would be treats, and to stop by and say hi! Never mentioning A) buy my book, B) PLEASE buy my book, C) BUY MY BOOK OR MY FACE WILL HAUNT YOUR DREAMS, or D) any of the above. Just a friendly ‘would love to meet you, so stop by, grab some treats, and say hi!’

Cool, right?

WRONG.

Because then just like that, I was straight-up BANNED from the group. BANNED. You’d think I put a voodoo hex on all of the members of my city or screamed obscenities or said something controversial. Nope. I advertised my book signing. (And FYI, my book is not a voodoo hex/obscenity-filled/controversial book either, in case you were wondering).

So yeah, that’s the story of how I was banned from somewhere. And I didn’t even do anything to deserve it! The vigilante in me is screaming injustice, but truth be told, some of the people in my community are stinkers (and that’s the non-obscenity I’m choosing) and I didn’t really enjoy communicating with them or find anything beneficial about the group. So it’s probably a good thing.

But man, had I known I was going to be banned, I would have left with a bang and said something wild and confusing like, “THE GOATS TOLD ME TO DO IT” or “DON’T TRUST THE MAN IN THE YELLOW SHIRT” or “I SPOKE WITH YOUR DOG AND HE IS GOING TO EAT YOU IN TWENTY FORTNIGHTS” or “THE LOCAL STARBUCKS RAN OUT OF COFFEE FOREVER” or something.

Anyway, their loss – because I used to give away my treats to the members of the group! Now they’ll never know what treats I’m cooking up, and now I have eleventy million of these Ultimate Peanut Butter Cookies.

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting! These cookies came to me in a dream (well, from insomnia, anyway) and I knew I had to make them immediately. They’re a peanut butter pudding cookie base that’s stuffed to the gills with peanut butter chips and Reese’s Pieces. Then I slathered on a creamy and decadent peanut butter frosting and topped that nonsense with chopped Reese’s Peanut Butter Cups. Don’t blame me; blame the goats.

Make them so we’ll be part of our own special group!

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting!

5.0 from 1 reviews
The Ultimate Peanut Butter Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
These ULTIMATE Peanut Butter Cookies are outrageously decadent and delicious! A peanut butter pudding cookie is filled with Reese's Pieces and PB chips, then topped with a peanut butter frosting and PB cups.
Ingredients
  • FOR COOKIES:
  • ½ cup butter, softened to room temperature
  • ¼ cup creamy peanut butter
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 (3.4 oz) pkg INSTANT vanilla pudding mix (just the dry mix)
  • 2 cups all-purpose flour
  • ¾ cup Reese's Mini Pieces
  • ¾ cup peanut butter chips
  • FOR FROSTING:
  • ¾ cup butter, softened to room temperature
  • ¼ cup creamy peanut butter
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 2 cups chopped Reese's Mini Peanut Butter Cups
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment paper and set aside.
  2. In the bowl of a stand mixer, cream together the butter, peanut butter, brown sugar & sugar with the paddle attachment until creamy, about 1 minute. Add in the egg, egg yolk, and vanilla and beat to combine. Lastly, add in the baking soda, dry pudding mix and flour and beat until a soft dough has formed. Fold in the Reese's Mini Pieces and peanut butter chips.
  3. Drop the dough into heaping Tablespoonfuls onto the baking sheets, about 1-2" apart. Bake for approx. 8-10 minutes, rotating the pans halfway through baking time to ensure even cooking. Once the cookies come out, gently press down on them slightly with the bottom of a drinking glass. Cool on the racks completely.
  4. To make the frosting: in the bowl of a stand mixer, beat together the butter, peanut butter and vanilla until smooth, about 1 minute. Add in the powdered sugar one cup at a time, until frosting is spreadable and smooth.
  5. Spread a heaping Tablespoonful or so (more or less to suit your tastes) of the frosting onto the cooled cookies. Top with a heaping Tablespoonful of chopped Reese's PB Cups.

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting! Soft & chewy cookies with plenty of Reese’s candy topped with a silky peanut butter frosting and gooey peanut butter cups… could it GET any better?! (The answer is no).

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting! Have a super sweet day!

xo, Hayley

Frozen Bananas Foster

This Frozen Bananas Foster is incredible! Creamy, smooth, a little icy and packed with caramel, bourbon and banana flavors! Some of you may know from prior posts, but I cook dinner for my family every single night.

And have since I was 14. I’m now 25. That means I’ve been cooking for over a decade. I feel supremely old and exhausted.

ANYWAY.

Lately, I’ve been in such a major cooking rut. I feel like we eat the same 5 things week after week, and honestly, I’m just over the whole cooking bit. I love baking – that’s where my heart lies – and some days I’ll spend the entire day in the kitchen baking up a storm for my blog… only to return to the kitchen an hour later to have to cook dinner, too. It’s exhausting!

So when I found out my dear friend Phi from Sweet Phi wrote a cookbook called Fast & Easy Five-Ingredient Recipes – A Cookbook for Busy People, I was like YASSSS. FINALLY, someone understands my life and my quarter-life crisis!

Phi’s book is packed with amazing five-ingredient recipes based on her super popular Five-Ingredient Fridays series which she created on her blog. The idea is genius – and it’s truly only five ingredients, minus pantry essentials like salt & pepper or oil.

Dinners like Pepperoni Pizza Pockets, Beef Stroganoff (yes, only 5 ingredients!), Unfried Cornflake Chicken, and Spinach Alfredo Lasagne fill the pages of this glorious beacon of hope (er, cookbook).

And of course – there is dessert! Desserts like Butterscotch Cornflake Clusters, Peanut Butter Sea Salt Cookies, Jam Crumb Bars, and of course, this outrageous Frozen Bananas Foster.

This tastes just like the classic old-timey Bananas Foster dessert but better because it’s frozen, doesn’t require igniting anything, and is cheaper than going to Louisiana. Loaded with banana, vanilla ice cream, bourbon and caramel, it’s one sweet treat after a long day of cooking 🙂

*from Philia Kelnhofer’s Fast & Easy Five-Ingredient Recipes cookbook

This Frozen Bananas Foster is incredible! Creamy, smooth, a little icy and packed with caramel, bourbon and banana flavors!

5.0 from 3 reviews
Frozen Bananas Foster
Author: 
Recipe type: Frozen Desserts
Prep time: 
Total time: 
Serves: 2-4
 
This Frozen Bananas Foster is such a fun take on a classic old-timey dessert!
Ingredients
  • 2 bananas
  • 1 cup vanilla ice cream
  • 1 cup milk
  • 4 ounces bourbon (optional, but recommended)
  • 1 cup ice
  • ¼ cup caramel sauce
Instructions
  1. In a large blender, combine the bananas, vanilla ice cream, milk, bourbon (if using) and ice. Blend on HIGH power for about 1 minute or until smooth.
  2. Drizzle each glass liberally with caramel sauce and pour in the frozen drink. Garnish with a banana slice.
  3. NOTE: this makes 2 very generous glasses, or four smaller glasses depending on the size of your glassware.

Icy, caramel-y, chilly, banana goodness! I am in love with this Frozen Bananas Foster!

Five Ingredient Recipes cookbookBe sure to check out Philia’s cookbook next week when it launches in stores on July 19th! Or you can always pre-order it NOW on Walmart, Boswell Books, Amazon, Indiebound, and Barnes & Noble. You can also follow the hashtag #sweetphicookbook on social media to see more recipes and posts about Phi’s new book!

Have a super sweet day!

xo, Hayley

 

 

Cake Batter Gooey Bars

These Cake Batter Gooey Bars are AMAZING. Gooey, chewy and studded with rainbow sprinkles, they taste JUST like cake batter and are so easy to make! If you love cake batter – and who doesn’t? – you will die and go to HEAVEN with these Cake Batter Gooey Bars!

Cake batter flavors always transport me back into my childhood.

Since my parents never cooked or baked, when my mom got the baking bug, it was always a treat. During that time, she’d get out her marble pastry slab – passed down from generations ago – and her linen apron. She’d tie her hair up and sprinkle flour liberally over the slab before kneading a risen dough that fragranced the house with its warm aroma. Soft classical music played in the background as she worked her palms into the pliable dough, and in the distance you could hear the birds singing from our front yard.

Just kidding.

She baked from a box mix. And was probably blasting AC/DC.

But she always let us pick out the cake flavor, and my siblings and I always chose the confetti cake. ALWAYS. There’s just something about the confetti cake that’s so irresistible and fantabulous. To me, it seems more gooey, has a better texture, and is just all-around better tasting than even a plain white cake.

It’s obviously because I’m addicted to sprinkles. And these Cake Batter Gooey Bars have no shortage of sprinkles!

So these bars instantly took me back to that childhood of biting into a buttercream-from-a-can-frosted confetti cupcake and thinking it was the best thing in the world… second only to licking the beaters when she was done with the batter.

Nothing beats the beaters!

These Cake Batter Gooey Bars are AMAZING. Gooey, chewy and studded with rainbow sprinkles, they taste JUST like cake batter and are so easy to make! These bars taste just like cake batter. There’s something magical that happens during the baking process that just transforms them into basically solid cake batter but with a chewy, ultra gooey texture. And duh, obviously sprinkles make everything better.

Ready to head back to childhood?

These Cake Batter Gooey Bars are AMAZING. Gooey, chewy and studded with rainbow sprinkles, they taste JUST like cake batter and are so easy to make!

Cake Batter Gooey Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Cake Batter Gooey Bars are a sprinkle-lover's paradise! Packed with sweet cake batter flavor, these buttery bars are awesome and easy, too!
Ingredients
  • FOR THE CRUST:
  • 1 box confetti cake mix
  • 1 egg
  • ½ cup (1 stick) butter, melted
  • FOR FILLING:
  • 1 (8 oz) pkg cream cheese, softened to room temperature
  • 3 eggs
  • 1 tsp almond extract
  • 1 (16 oz) pkg powdered sugar
  • ½ cup (1 stick) butter, melted
  • 1 cup assorted sprinkles
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 confetti cake mix, egg and melted butter, stirring until a soft dough forms. Press the dough into the prepared pan in an even layer. Set aside briefly.
  3. Wipe out the bowl and add in the cream cheese and eggs, beating well until combined. Add in the almond extract and the powdered sugar, beating well. Lastly, beat in the melted butter, then stir in the sprinkles to combine.
  4. Pour the filling over the crust and bake for approx. 35-40 minutes or until the top is light golden brown and the center is just about set. It may still look a little jiggly, but this is okay - you do not want to over-bake them! Cool completely, then refrigerate for at least 2 hours before cutting into bars.

These Cake Batter Gooey Bars are AMAZING. Gooey, chewy and studded with rainbow sprinkles, they taste JUST like cake batter and are so easy to make! Buttery, ultra gooey, chewy and studded with rainbow sprinkles, these Cake Batter Gooey Bars are a cake batter lover’s paradise!

These Cake Batter Gooey Bars are AMAZING. Gooey, chewy and studded with rainbow sprinkles, they taste JUST like cake batter and are so easy to make! Want more Cake Batter goodness? Check out my other cake batter recipes!

CAKE BATTER LUSH DESSERTCake Batter Lush Dessert 

If you're a cake batter lover, you'll love this Funfetti Cream Pie! Light, thick and fluffy, it tastes just like rich and creamy cake batter!Funfetti Cream Pie

Funfetti Cookie CakeFunfetti Cookie Cake

Have a super sweet day!

xo, Hayley

Biscoff Caramel Butter Bars

These Biscoff Caramel Butter Bars are super buttery, chewy, gooey and loaded with spicy Biscoff cookie spread, caramel, and crunchy toffee bits! Easy, impressive and delicious! These Biscoff Caramel Butter Bars are the ultimate bar recipe – sweet, salty, crunchy, gooey, and AWESOME.

So I have some exciting news!

Our family has expanded… kind of. No, I’m not pregnant (thank goodness and Jesus help me if I was). We have discovered a family of birds living in our garage.

It started about a month ago. We close off our garage side door at nighttime, and in the morning when I go to feed Mannie in the garage, I open the side door again. Well, one morning I went out there and heard flapping and fluttering. I saw a immediate and quick motion – a blur of brownish black – and my first thought was, OMG A BAT! If Dracula taught me anything it’s that I could die from Dracula sucking my blood right here or die of a regular ol’ bat giving me rabies. Also, is my rabies shot current? And shouldn’t people be required to get rabies shots every couple years like dogs and cats do? Because the world doesn’t need more people with rabies, am I right? 

ANYWAY.

Turns out it was a little Carolina wren. And before you go thinking, wow, she sure knows her birds!, I don’t. I just googled “little brown bird” a billion times until I found the closest looking bird. It’s not like my mom will go out there and be like, “nuh uh. This is actually a rare Brazilian finch that is known for her distinct mating call.” My family’s bird knowledge can be summed up as: Eagle, pigeon, or “bird.”

So the next couple weeks, the bird would continue getting stuck in our garage, and I’d continue letting it out every morning. I thought nothing of it because I’m lonely and I felt like a real Snow White for a moment as I actually pondered asking the bird how much she’d charge to pick up my clothes off the floor of my bedroom.

And then a couple days ago, I heard this weird chirping noise. It was close to that side door but wasn’t outside, and I determined it was coming from atop our filing cabinets. Apparently, I am a mega freaking idiot because even with all this mounting evidence that there was, in fact, a family of birds in our garage, I still didn’t think there could possibly be a family of birds in our garage. Until my brother saw a baby bird’s beak open, and until we saw mama bird flying past the side door, that I finally realized, I am an idiot. And also: YAY! New family members!

So yeah, now we have birds being raised on top of our filing cabinet. I’m pretty excited about it because I love going and peeking in the little crack between the boxes and junk up there to see their nest and their tiny bodies. And I love that mama dutifully brings them worms and slugs and things to eat. I’m even making sure to wait until she comes back inside at night before locking up the garage.

And only now am I realizing that I’m turning into a crazy animal lady at 25. Oh well.

Anyway, let’s talk about these outstanding Biscoff Caramel Butter Bars, shall we?

These Biscoff Caramel Butter Bars are super buttery, chewy, gooey and loaded with spicy Biscoff cookie spread, caramel, and crunchy toffee bits! Easy, impressive and delicious! They start out exactly like my Salted Caramel Butter Bars recipe, except in addition to caramel, I also added smooth and slightly melted Biscoff cookie spread and toffee pieces to the top. The combination of that spicy Biscoff spread with the buttery caramel and crunchy, slightly salty toffee pieces is too much to handle – in a good way!

I guess the good thing about new animal family in town means that I don’t have to share 🙂

These Biscoff Caramel Butter Bars are super buttery, chewy, gooey and loaded with spicy Biscoff cookie spread, caramel, and crunchy toffee bits! Easy, impressive and delicious!

5.0 from 1 reviews
Biscoff Caramel Butter Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Biscoff Caramel Butter Bars are so rich, buttery and chewy with a delectable caramel & Biscoff filling and a crunchy toffee topping.
Ingredients
  • 2 cups (4 sticks) butter, softened to room temperature
  • 1 cup sugar
  • 1 & ½ cups powdered sugar
  • 1 Tbsp vanilla extract
  • 4 cups all-purpose flour
  • 1 (11.5 oz) jar salted caramel sauce
  • 1 (14.1 oz) jar Biscoff spread
  • 1 & ½ cups toffee bits
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 liberally with cooking spray and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
  3. Bake the crust for 15 minutes. Remove from the oven but keep the oven on. Pour the caramel sauce evenly over the bar base, then pour on the Biscoff spread (it helps if you microwave it for a few seconds in a separate bowl to make it smoother and thinner). Crumble the remaining dough evenly over the top, trying to cover the sauce filling as much as possible. Top liberally with the toffee bits.
  4. Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. Cool completely before cutting into squares.

These Biscoff Caramel Butter Bars are super buttery, chewy, gooey and loaded with spicy Biscoff cookie spread, caramel, and crunchy toffee bits! Easy, impressive and delicious! Buttery, chewy, gooey and loaded with flavor, you’ll flip for these Biscoff Caramel Butter Bars!

These Biscoff Caramel Butter Bars are super buttery, chewy, gooey and loaded with spicy Biscoff cookie spread, caramel, and crunchy toffee bits! Easy, impressive and delicious! Have a super sweet day!

Want more bars? Check out my other popular bar recipes!

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!Salted Caramel Nutella Butter Bars

Salted Caramel Butter Bars(The Original) Salted Caramel Butter Bars

These Peanut Butter Cup Carmelitas are the epitome of sweet and salty! Gooey peanut butter cups meet buttery caramel in these chewy, easy bars! Peanut Butter Cup Carmelitas

xo, Hayley

 

 

Caramel Macchiato Frozen Hot Chocolate

This Caramel Macchiato Frozen Hot Chocolate is so dreamy! Freezy, icy, creamy and perfect, it's made in minutes and has wonderful buttery caramel and rich chocolaty flavors!Howdy, friends!

I hope y’all had a lovely Fourth of July extended weekend!

We did – mostly. Mannie, my three-legged Border Collie, is still very much scared of the fireworks and some idiots down the street had illegal fireworks that they were letting off at 10pm on the 3rd. To say I was livid was an understatement – I could practically feel my blood at boiling temps as I tried to calm down my sweet kiddo.

But all in all, no complaints! Mostly because I had these Caramel Macchiato Frozen Hot Chocolates to drink all weekend long… which may or may not have been spiked. We may never know.

I do want to elucidate some more about how much I adore this Frozen Hot Chocolate recipe. It truly could not be any simpler to whip up and it tastes SO outstanding! Creamy, icy, freezy goodness that’s uber chocolaty and rich but still refreshing and cool. Like a mixture between a slushie and a chocolate milkshake – but better.

And this caramel version? Otherworldly, people!

For this recipe, I used International Delight’s Caramel Macchiato Coffee Creamer. This isn’t sponsored – I promise! – I just adore their creamers and find them to be the most true to flavor. Plus, the flavor options they have are amazing! (Southern Butter Pecan, I’m looking at you!).

This Caramel Macchiato Frozen Hot Chocolate is so dreamy! Freezy, icy, creamy and perfect, it's made in minutes and has wonderful buttery caramel and rich chocolaty flavors!The coffee creamer adds wonderful creaminess (duh) but also a great caramel flavor that makes this drink taste like it came from an expensive coffee shop. Combined with a little milk, some ice, and some caramel-flavored hot chocolate packets, this recipe is perfect for any chocolate & caramel lover!

For the hot chocolate packets, I used caramel-flavored cocoa which I found at the grocery store. If you can’t find the caramel cocoa mix, please feel free to use regular instant hot cocoa mix! You can up the caramel ante by adding some caramel syrup (like by Torani), but that’s up to you and how caramel-y you want to make it.

This Caramel Macchiato Frozen Hot Chocolate is so dreamy! Freezy, icy, creamy and perfect, it's made in minutes and has wonderful buttery caramel and rich chocolaty flavors!So yeah. No other descriptions needed, right? Because OMG.

This Caramel Macchiato Frozen Hot Chocolate is so dreamy! Freezy, icy, creamy and perfect, it's made in minutes and has wonderful buttery caramel and rich chocolaty flavors!

5.0 from 1 reviews
Caramel Macchiato Frozen Hot Chocolate
Author: 
Recipe type: No Bake
Prep time: 
Total time: 
Serves: 2-4
 
This Caramel Macchiato Frozen Hot Chocolate is delectable and SO easy! Freezy cool, icy and creamy with a wonderful caramel punch of flavor!
Ingredients
  • 3 cups ice
  • 1 & ½ cups milk
  • ½ cup Caramel Macchiato coffee creamer (like by International Delight)
  • 3 instant caramel-flavored cocoa packets (if you cannot find the caramel-flavored packets, please use regular hot cocoa packets)
  • Fresh whipped cream
  • Caramel sauce, chocolate sauce and caramel-filled candies for garnishing, optional
Instructions
  1. In a blender, add in the ice, milk, coffee creamer and hot cocoa packets. Blend on HIGH power for about 30 seconds-1 minute or until almost smooth and still icy and frothy.
  2. Drizzle caramel sauce and chocolate sauce into glasses and pour the frozen hot chocolate in the glasses. Garnish with whipped cream, more chocolate and caramel syrups and the chocolate caramel candy. Serve immediately.
  3. NOTE: this recipe makes two large glasses or about 4 smaller glasses. Obviously it depends on the size of your glasses.

This Caramel Macchiato Frozen Hot Chocolate is so dreamy! Freezy, icy, creamy and perfect, it's made in minutes and has wonderful buttery caramel and rich chocolaty flavors!I think you guys will adore these super easy, super chill Frozen Hot Chocolate drinks!

This Caramel Macchiato Frozen Hot Chocolate is so dreamy! Freezy, icy, creamy and perfect, it's made in minutes and has wonderful buttery caramel and rich chocolaty flavors!Have a super sweet day!

xo, Hayley

 

 

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