Chocolate Chip Cookie Dough Macarons

These Cookie Dough Macarons are petite French-style cookies filled with egg-free cookie dough! Surprisingly easy and positively irresistible! When I visited New York City last September, I went to a tiny pop-up macaron shop in Dylan’s Candy Bar called Dana’s Bakery. Dana’s is known for their colorful, unique macarons in fun flavors like Fruity Pebbles and Birthday Cake, and I was dying to try their Cookie Dough macaron.

But as fate would have it, they were sold out. And I was so bummed.

I mean, helllooooo – cookie dough macarons?! Genius! It combines two of my favorite things: delectably sweet chocolate chip cookie dough and crisp, airy and fabulous French macarons. What’s not to love?!

So after my mini letdown, I came home determined to make Cookie Dough Macarons at home. And thankfully, I succeeded because OMG. It was basically life-changing you guys. Sweet, crispy, airy, chewy and studded with miniature chocolate chips in nearly every bite… talk about amazing. And I didn’t need to rely on a pop-up bakery’s supply to get my fix… that’ll do, pig. That’ll do.

These Cookie Dough Macarons are petite French-style cookies filled with egg-free cookie dough! Surprisingly easy and positively irresistible! I’m sharing this Cookie Dough Macaron recipe over on Food Fanatic today where I’m there resident Cookie Dough Fanatic and post everything cookie dough related. It’s a pretty tasty job, but someone’s gotta do it and thank goodness that someone is me :)

These Cookie Dough Macarons are petite French-style cookies filled with egg-free cookie dough! Surprisingly easy and positively irresistible!

These Cookie Dough Macarons are petite French-style cookies filled with egg-free cookie dough! Surprisingly easy and positively irresistible! These Cookie Dough Macarons are so delicious – even the stuffiest of macaron fanatics will love this fun, whimsical flavor!

Craving more macs? Check out my other macaron recipes!

Nutter Butter MacaronsNutter Butter Macarons – plus a full macaron tutorial! 

Oreo MacaronsOreo Macarons

Cotton Candy MacaronsCotton Candy Macarons

Have a sweet day!

xo, Hayley

Damn Good Chocolate Bundt Cake

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!Lately, I’ve been having such bad writers block.

Like, terribly bad. It’s brutal.

Normally, I’m like a fountain of stories, always spewing out some kind of strange tale of my own personal reality. But lately? I can’t think of a single thing. I’ve told all my good stories – the ones so far, anyway. And if I could predict into the future, I’d probably tell you the story of how I fell madly in love with a total hunk and we lived happily ever after in New York City.

But in reality, I’ll probably tell you the future story of how I unknowingly went on another date with a convict and he made me buy my own froyo. So there’s that.

In my defense, I think my writers block is due to how hot it’s been already. It’s pushing in the 90s in Sacramento and I cannot handle the heat and am desperately trying to squirrel together some change to move to the nearest chilly city as soon as possible. But since I’d need about a trillion quarters in order to do that, I’m just sitting here, dying of heat exhaustion and willing myself to drink more water than humanly possible.

It’s a tough life, and someone (unfortunately) has to do it.

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!But seriously, whyyyyy Mother Nature? Why must it be pushing in the 100s in May? Can’t we save that for never? Or at the very least, in the dead of August when everyone’s sweaty and miserable and threatening homicide because of heat stroke? Not in May, which evokes jolly springtime-y fun and breezy weather. It’s bad enough that swimwear starts hitting shelves in March; we don’t need the heat to come so shortly thereafter.

So anyway. I’m grasping at nothing here for some kind of interesting topic but I’m coming up dry. I apologize for my severe lack of wittiness and humor. I’ll do better next time.

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!But in the meantime, I did you a favor by making this best-ever Damn Good Chocolate Cake. It truly is ‘damn good’ and that’s the exact sentiment I received from my family after we each had a piece. It’s so sinfully rich and chocolaty – pure, unadulterated chocolaty goodness here – in a moist, soft and tender cake. Then I went ahead and doused the whole thing in chocolate ganache which, let’s face it, is the best thing ever – and chocolate chips for texture.

Damn. Damn good indeed.

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!

5.0 from 1 reviews
Damn Good Chocolate Bundt Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Damn Good Chocolate Cake is packed with pure, unadulterated chocolate flavor and goodness. You won't use another cake recipe again!
Ingredients
  • 1 box chocolate fudge cake mix
  • 1 small box sugar free/fat free instant chocolate pudding mix
  • 4 eggs
  • ½ cup oil
  • ½ cup buttermilk
  • 1 cup sour cream
  • ¾ cup heavy cream
  • 1 cup (8 oz) semi-sweet chocolate chips
  • About ⅔ cup miniature chocolate chips, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a large bundt pan with cooking spray and set aside.
  2. In a large bowl, combine the cake mix, pudding mix (just the dry mix), eggs, oil, buttermilk and sour cream with a handheld electric mixer on medium-low speed. Beat for 2 minutes or until combined and smooth. Pour into the prepared pan and smooth out the top.
  3. Bake for approx. 45-55 minutes or until a toothpick or knife inserted near the center comes out clean. Cool completely before inverting onto a wire rack.
  4. Once cake has cooled, make your ganache. In a large microwave-safe bowl, microwave the heavy cream and 1 cup of the semi-sweet chocolate chips for 45 seconds. Stir, then microwave for another 30 seconds or until melted and smooth. Allow the ganache to set at room temperature for about 15 minutes before pouring over the top of the cake. Garnish immediately with the miniature chocolate chips and let set, about 20 minutes. Cut into slices and serve!

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!I mean, helllllooooooo. Amazing.

Don’t have a bundt pan? Bake these as cupcakes, cake pops, or cake in a 9×13″ or round 9″ cake pans. It’s truly the only chocolate cake recipe you need! Moist, tender, and absolute chocolate heaven.

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!

Have a super sweet day!

xo, Hayley

 

 

Vanilla Bean Cherry Rum Punch

This Vanilla Bean Cherry Rum Punch is easy, fruity, sweet and FABULOUS! It'll instantly transport you to the sunny Caribbean where it was inspired by!If there’s one thing I use in my kitchen most often (well, one of a few things), it’s vanilla extract.

love the stuff and use it religiously in nearly everything. And those typical ‘teaspoon’ measurements in recipes? I easily add in a Tablespoon or more of vanilla. Vanilla, essentially, is the best thing ever.

I’m so excited to partner up with Nielsen-Massey Vanilla for a couple posts to introduce you to their premium vanilla extract and other extracts and products. In this recipe in particular, I use their Vanilla Bean Paste, but they also have Orange Extract, Chocolate Extract, Vanilla Bean Powder, Vanilla Bean Pods, and more in their collection.

And believe me, it’s all good.

The inspiration for this particular recipe comes from the Caribbean, specifically at a small specialty foods store in Nassau, Bahamas. After traveling there earlier this year, I fell in love with the island culture and their fun food and drink trends (like drinking from coconuts and eating rum cake) and wanted to impart that same island flair back home.

This Vanilla Bean Cherry Rum Punch is easy, fruity, sweet and FABULOUS! It'll instantly transport you to the sunny Caribbean where it was inspired by!While this isn’t served up in a coconut, it does bear a striking resemblance to the drink I had in that specialty food store. It was a cherry rum tea, based off a cherry-flavored iced tea they sold, and it had Caribbean rum and vanilla in it. It was sweet, fruity, refreshing, and unique, and I instantly fell madly in love with it, along with everything else in that store. (You don’t want to know how much I spent that day). I bought the tea, but I realized that not everyone has the blessing of owning rum-soaked tea bags from the Bahamas (if only we were all so lucky) and so I set out to recreate this drink at home sans tea.

This Vanilla Bean Cherry Rum Punch is easy, fruity, sweet and FABULOUS! It'll instantly transport you to the sunny Caribbean where it was inspired by!And you guys – this is it. It’s incredible and tastes even better than the island drink I remembered. And I knooooow you guys are going to love this springy, festive drink too.

I meannnn… it’s got vanilla beans in it. WHAT’S NOT TO LOVE!?

This Vanilla Bean Cherry Rum Punch is easy, fruity, sweet and FABULOUS! It'll instantly transport you to the sunny Caribbean where it was inspired by!

Vanilla Bean Cherry Rum Punch
Author: 
Recipe type: Drinks
Prep time: 
Total time: 
Serves: 2-4
 
This refreshingly fruity rum punch is packed with flavor and has a unique vanilla twist.
Ingredients
  • 3 cups pineapple soda (like by Shasta or Fanta)
  • ¾ cup sugar-free black cherry syrup
  • ¼ cup Caribbean white rum
  • 1 Tbsp Nielsen-Massey Vanilla Bean Paste
  • Lime slices/wedges
  • Pineapple chunks
Instructions
  1. In a pitcher, stir together the pineapple soda, cherry syrup and rum. Add in the Nielsen-Massey Vanilla Bean Paste and whisk to combine and break up the paste.
  2. Fill glasses with pineapple chunks and lime slices/wedges, then top with ice. Pour the punch over top of the ice. Serve!

This Vanilla Bean Cherry Rum Punch is easy, fruity, sweet and FABULOUS! It'll instantly transport you to the sunny Caribbean where it was inspired by!This drink couldn’t be simpler to whip up and is so versatile. Use dark rum for a richer flavor or a flavored rum for something funky and different, but I love the flavor of the simple white Caribbean rum paired with the fruity pineapple soda and sweet black cherry syrup. The vanilla bean paste adds such a warmth and richness to this cocktail that’s positively irresistible; I know you’ll love it as much as we did!

Vanilla Bean Cherry Rum Punch RecipeTo connect with Nielsen-Massey, be sure to visit their website HERE or connect with them via Facebook or Twitter. You can also follow the hashtag #NMVSpring for more inspiration featuring their vanilla products!

Have a super sweet day!

xo, Hayley

 

Gooey S’mores Cookie Bars

These S'mores Cookie Bars are gooey wonders! This easy, foolproof recipe produces supremely thick and chewy cookie bars bursting with chocolate and marshmallow!So I just got back from a blogger retreat in beautiful Carmel, CA. More on that soon in an upcoming post :)

But I have to say, a good portion of the night I was scared.

Scared… of mountain lions.

You see, Carmel is a beach town nestled among a pretty countryside. And within every pretty countryside there’s a ferocious beast sniffing me out to eat me alive, and that ferocious beast is a mountain lion. AKA, my worst fear ever.

Well. Besides being burglarized and heights. And monkeys. And sandals.

At nighttime, we kept the doors open to let a breeze in, and of course it’s pitch black outside with no light except for the one illuminating the room we were in. And the ranch we stayed at had huge windows everywhere, just begging to be squinted through into the midnight-black courtyard where I could only assume a family of hungry, rabid mountain lions waited.

And so amidst conversation with the girls and sipping on cocktails, I continued to glance out the windows in prayer that no critters – beastly or otherwise – would emerge from the darkness and kill us all. It didn’t help that I was sitting right next to the open doors and thus would be first pick among rabid monsters.

Naturally.

So in conclusion, next time, I’m bringing a Xanax. And I’ll also suggest having a retreat in a bustling city. I much prefer traffic noise over the eerie silence of a mountain lion’s playground if you know what I mean.

These S'mores Cookie Bars are gooey wonders! This easy, foolproof recipe produces supremely thick and chewy cookie bars bursting with chocolate and marshmallow!I also prefer the ooey gooey goodness of these S’mores Cookie Bars which are out of control amazing. Gooey and rich, they’re packed with a huge, thick layer of marshmallow creme and creamy chocolate and sandwiched between two big ol’ layers of soft and chewy chocolate chip cookies. They’re the perfect treat!

You could say I went a little beastly on them.

These S'mores Cookie Bars are gooey wonders! This easy, foolproof recipe produces supremely thick and chewy cookie bars bursting with chocolate and marshmallow!

Gooey S'mores Cookie Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9-16
 
These gooey cookie bars taste just like s'mores!
Ingredients
  • 2 pkgs (24-count each) refrigerated chocolate chip cookie dough
  • 1 (7 oz) jar JET-PUFFED Marshmallow Creme
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
  2. Press one of the packages of cookie dough into the bottom of the pan in an even layer. Top with the chocolate chips; set aside. In a medium bowl, combine the marshmallow creme and the condensed milk, stir to blend together. Pour over the chocolate chips. Carefully and evenly top with the remaining package of cookie dough. It's okay if some of the marshmallow peeks out through the cracks.
  3. Bake for approx. 25 minutes or until the top is golden brown and the center appears set. Cool completely, then refrigerate for at least an hour to help set up, preferably overnight. Allow bars to come to room temperature slightly before cutting into squares.

These S'mores Cookie Bars are gooey wonders! This easy, foolproof recipe produces supremely thick and chewy cookie bars bursting with chocolate and marshmallow!Supremely gooey, packed with sticky marshmallow creme… these cookie bars are a forced to be reckoned with! You’ll love how thick and chewy they are, with pockets of rich chocolate in every bite! And they’re the perfect way to end S’mores Week.

I hope you’ve enjoyed S’mores Week.. I know I have!!

These S'mores Cookie Bars are gooey wonders! This easy, foolproof recipe produces supremely thick and chewy cookie bars bursting with chocolate and marshmallow!Have a super sweet day!

xo, Hayley

S’mores Tart

This S'mores Tart is rich, velvety, creamy and chocolaty, topped with sweet marshmallows and nestled on a buttery graham cracker crust. It couldn't be more foolproof, either!Lately I have been SO tired.

Like impossibly tired.

Like dosing off at my computer tired.

Normally, I’m not this tired, and I figure it has something to do with my medications, but damn. I am one sleepy girl.

A couple of days ago, I took the day off since I was so exhausted. I figured I’d expend some brain cells and watch a couple of old episodes of Keeping Up With The Kardashians – I was feeling stupid that day, anyway, and needed something to kind of ease my mind. (On a side note: I don’t know how, why, or when Kardashians became ‘easing’ to my mind but whatever).

And in the middle of a really intense fight between Kourtney and Scott (what else is new?), I totally passed out. Like, remote in hand, mouth to the floor, passed out. Maybe I’m becoming a narcoleptic. Maybe Kourtney’s delightfully monotone voice lulled me into my dreamless sleep at 12pm on a Thursday. Either way, I woke up a little later to Kourtney and Scott having fixed their issues (for now) and Kim about to give birth.

Okay, so I hadn’t missed much, but still. I was shocked I even fell asleep.

And it isn’t like I’m not getting quality sleep at nighttime. I get roughly 10 hours a night every night, and it’s restful sleep. But I’m also craving bedtime every night around 5pm and wishing it were later so it would be socially acceptable to crawl into my bed and pass out.

Is that weird? Am I becoming old?

Is this what it’s like when you die?

Or am I finally, after years of never possessing it, finally getting the napping trait? Because I could be on my deathbed ill and craving sleep, and my body would nope out of every nap I’d tried to have. Maybe now, in my rickity old age of 24, I’m finally seeing the napping side of things.

If so, I sense a lot of sleeping in my future. And I’m kind of okay with that.

This S'mores Tart is rich, velvety, creamy and chocolaty, topped with sweet marshmallows and nestled on a buttery graham cracker crust. It couldn't be more foolproof, either!Whatever it may be, at least I was lucid enough to make this S’mores Tart, and thank goodness for that. This thing is insanely delicious and totally chocolaty. It couldn’t be easier to make, either. Just bake a simple graham cracker crust, fill with the luscious chocolate mixture, and top with miniature marshmallow bits. On a side note, I totally wanted to buy a kitchen torch to torch the living daylights outta some mini marshmallows on top, but the torches were like $50 and I was so not having that, so mini marshmallow bits it was.

If you think you can survive without singing your eyebrows off, use a kitchen torch to blister some miniature marshmallows for that full toasty-s’mores effect. Otherwise, mallow bits it is. Either way, you’ve got something delicious about to be on your hands. And face.

Now that’s what I call sweet dreams.

This S'mores Tart is rich, velvety, creamy and chocolaty, topped with sweet marshmallows and nestled on a buttery graham cracker crust. It couldn't be more foolproof, either!

S'mores Tart
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This delectable S'mores Tart couldn't be simpler to whip together and tastes so rich and sinfully delicious!
Ingredients
  • 1 & ½ cups graham cracker crumbs
  • ¼ cup white sugar
  • 6 Tbsp melted butter
  • 1 pkg bittersweet chocolate chips (like by Ghirardelli)
  • 1 (14 oz) can sweetened condensed milk
  • About ⅔ cup Kraft JET-PUFFED Marshmallow Bits
Instructions
  1. Grease a 9" tart pan lightly with cooking spray and set aside. Meanwhile, preheat oven to 375 degrees F.
  2. In a large bowl, combine the graham crumbs, white sugar and butter with a spatula until moistened and blended. Press the mixture evenly along the bottom and up the sides of the tart pan to form the crust. Bake for approx. 7 minutes on top of a baking sheet to help with easy removal, careful not to lift from the bottom of the tart pan. Cool completely.
  3. In a large saucepan, combine the chocolate chips and sweetened condensed milk over medium-low heat, stirring constantly until smooth and melted. Immediately pour into the tart shell and very gently spread out into an even layer. Immediately top with the marshmallow bits and gently press to adhere. Allow the tart to set for about 1 hour before cutting into wedges to serve.

This S'mores Tart is rich, velvety, creamy and chocolaty, topped with sweet marshmallows and nestled on a buttery graham cracker crust. It couldn't be more foolproof, either!Rich, creamy, chocolaty and absolutely delicious – I’m not describing myself, people. This tart is out of control and totally amazing. The marshmallow bits are sweet and add a nice crunch to the creamy chocolate tart. I served this up alongside vanilla bean ice cream for a truly outrageously scrumptious experience. I suggest you do the same!

This S'mores Tart is rich, velvety, creamy and chocolaty, topped with sweet marshmallows and nestled on a buttery graham cracker crust. It couldn't be more foolproof, either!Have a super sweet day!!

xo, Hayley

 

S’mores Cinnamon Rolls

These S'mores Cinnamon Rolls are packed with gooey s'moresy flavor, rich chocolate and sticky-sweet marshmallow creme. The ultimate breakfast sweet roll!I really, really, really hate packing.

You’d think someone who enjoys organization would like packing, but I really loathe it.

First of all, there’s the serious fear-of-missing-something. I’m always petrified that I’m leaving something vital behind, like pills or mascara, and then there’s the whole debacle about what to wear.

Foooor instance, I hate thinking that I’m packing the ‘wrong’ thing, ya know? Like, what if everyone else is wearing jeans and I’m the only one on a blustery day in a dress? Or what if it’s cold at night and we’re forced to eat outside for some reason? I don’t want to accidentally cut myself while shivering.

So as a result, my packing turns into severe overpacking because I’m so bizarrely worried I’ll pack the wrong thing or won’t have enough options. I need ALL the options because I may think Tuesday is a shorts-day, but who knows. Maybe it’s a striped maxi dress day after all. You just never know these things. I’m no fortune teller.

And as a result of that, I take like, eleventy thousand years to pack and thus procrastinate as much as possible. Ain’t nobody got time for pressure packing.

These S'mores Cinnamon Rolls are packed with gooey s'moresy flavor, rich chocolate and sticky-sweet marshmallow creme. The ultimate breakfast sweet roll!I do, however, have plenty of time for cinnamon rolls, mainly because this recipe is created start-to-finish in just 60 minutes. That’s practically no time at all for homemade, fluffy, soft cinnamon rolls that taste like gooey s’mores. And boy, are these s’mores-y! My family and I could not keep our hands off of them – they’re so soft and plush and we loved the chocolaty, cinnamon-y graham cracker filling that takes these over the top. And don’t even get me started on the marshmallow creme glaze… :)

Actually. *Do* get me started. I feel like reminiscing… and continuing my packing procrastination.

These S'mores Cinnamon Rolls are packed with gooey s'moresy flavor, rich chocolate and sticky-sweet marshmallow creme. The ultimate breakfast sweet roll!*adapted from my One-Hour Cinnamon Rolls recipe

5.0 from 1 reviews
S'mores Cinnamon Rolls
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These plush and fluffy S'mores Cinnamon Rolls are positively irresistible!
Ingredients
  • ¼ cup butter
  • 1 cup milk (I used 1%)
  • 1 pkt yeast
  • ¼ cup sugar
  • Pinch salt
  • 3 & ½ cups all-purpose flour
  • 1 egg
  • FOR FILLING:
  • ½ cup Hershey's Chocolate Spread (or Nutella)
  • ⅓ cup brown sugar
  • ½ cup graham cracker crumbs
  • 2 tsp ground cinnamon
  • FOR GLAZE & TOPPING:
  • 1 (7 oz) jar JET-PUFFED Marshmallow Creme
  • JET-PUFFED Marshmallow Bits
  • Miniature chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. In a microwave-safe bowl, combine the butter and the milk. Heat on HIGH for one minute, then remove and stir. Continue microwaving in 20 second intervals, stirring after each, until butter has melted and milk is warm to the touch but not hot. Meanwhile, in a separate bowl, whisk together 3 cups of the flour, the sugar and the salt until combined.
  2. In the bowl of a stand mixer, combine the yeast and the milk mixture and whisk together by hand. Add the flour mixture and egg all at once, and using the paddle attachment, beat on medium-low speed until combined. The dough will likely stick to the sides of the bowl, so sprinkle in the remaining ½ cup of flour to help the dough come together in a ball. Once the dough has pulled away from the sides and forms a ball, continue to beat the dough for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp cloth for 10 minutes to rest.
  3. While the dough rests, prepare your filling: in a medium bowl, combine the brown sugar, graham cracker crumbs and cinnamon and set aside.
  4. Turn the dough out onto the floured work surface. Using a floured rolling pin, roll the dough out into a large rectangle, about 14x9 inches in size. I did NOT measure my dough out; I only rolled it out and it turned out fine. Honestly, just roll into a decently-sized rectangular shape to your desired thickness. Spread the Hershey's Spread over the surface of the dough and evenly spread on the filling mixture.
  5. Beginning at the longest edge furthest from you, begin rolling up the dough as tightly as possible. Pinch the final seam gently to help seal it up. Using a sharp knife, cut both ends of the dough (the doughiest parts you'll likely discard), and then begin evenly cutting the dough into about 12 equal pieces. You can also use unflavored dental floss to cut the dough, but I used a knife.
  6. Place the rolls into two greased 9" cake pans. Cover the pans with damp towels and place the pans on top of your oven range for 25 minutes (or another warm place for them to rise). After the rolls have risen, uncover the dish and bake for approx. 15-20 minutes or until the rolls are golden, cooked through and bubbling.
  7. In a small bowl, scoop out the marshmallow creme and microwave for approx. 30-45 seconds or until soft and smooth but not super liquidy. Pour/spread over the tops of the rolls evenly and sprinkle with marshmallow bits and chocolate chips. Serve!

These S'mores Cinnamon Rolls are packed with gooey s'moresy flavor, rich chocolate and sticky-sweet marshmallow creme. The ultimate breakfast sweet roll!I mean… the gooey factor is out of control.

These S'mores Cinnamon Rolls are packed with gooey s'moresy flavor, rich chocolate and sticky-sweet marshmallow creme. The ultimate breakfast sweet roll!These rolls are so fluffy and delicious – I know you’ll love these cinnamon rolls and their delectable filling and topping!

These S'mores Cinnamon Rolls are packed with gooey s'moresy flavor, rich chocolate and sticky-sweet marshmallow creme. The ultimate breakfast sweet roll!Have a sweet day!

xo, Hayley

 

S’mores Thumbprint Cookies

These S'mores Thumbprint Cookies are tender, buttery cookies rolled in sweet graham cracker crumbs, then topped with a miniature mountain of rich chocolate spread and mini marshmallows! This foolproof, small-batch recipe is to-die for!I officially declare this week S’mores Week. Mostly because I’m craving marshmallows like a mad woman. I guess it helps that I’m JET-PUFFED’s brand ambassador, right? :)

Anywho. After trying Starbucks’ S’mores Frappuccino, recreating it here, and obsessing, I realized I’m a die-hard s’mores fan and I needed ALLTHESMORES. So S’mores Week is actually a natural progression as we dive deeper into my obsession. Don’t mind me!

Aaaaand of course, you can’t have s’mores without cookies. Or maybe you can, I dunno. But I personally think cookies and s’mores should go hand-in-hand. After all, graham crackers are basically cookies and they’re required with s’mores, so there’s that bit of evidence supporting my theory. You can’t argue with cookies, and if you can, you suck.

These S'mores Thumbprint Cookies are tender, buttery cookies rolled in sweet graham cracker crumbs, then topped with a miniature mountain of rich chocolate spread and mini marshmallows! This foolproof, small-batch recipe is to-die for!These S’mores Thumbprint Cookies couldn’t be easier to whip up and they’re utterly delicious. Note that these cookies aren’t super sweet – they have minimal sugar in them – but they make up for it with that delightful graham cracker coating and that thick mountain of chocolate spread in the center. Then, of course, the miniature marshmallow bits which are so cute I could cry. These are the bees knees, people.

So yeah. Hope you like s’mores!

These S'mores Thumbprint Cookies are tender, buttery cookies rolled in sweet graham cracker crumbs, then topped with a miniature mountain of rich chocolate spread and mini marshmallows! This foolproof, small-batch recipe is to-die for!*adapted from this recipe

5.0 from 1 reviews
S'mores Thumbprint Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
These buttery s'mores cookies taste amazing and have a huge mountain of chocolate smack dab in the middle of each graham crackery bite! You won't be able to stop at one!
Ingredients
  • ½ cup butter, softened
  • ⅓ cup brown sugar
  • 1 egg, separated
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ¼ cup crushed graham cracker crumbs
  • About ½ cup chocolate spread (I used Hershey's Chocolate Spread)
  • 3-4 Tbsp Kraft JET-PUFFED Marshmallow Bits
Instructions
  1. Preheat oven to 300 degrees F. Line a cookie sheet with a silicone liner or mist the sheet lightly with cooking spray. Set aside.
  2. In a large bowl, cream together the butter and sugar. Add in the egg YOLK and the vanilla and beat to combine. Lastly, add in the flour until a soft dough forms. This recipe makes very few cookies, by the way, but it's easily doubled.
  3. Quickly whisk the egg white for a few seconds to break it up. Using a cookie dough scoop, roll Tablespoon-sized balls of dough into balls and quickly coat in the egg white, then dredge into the graham cracker crumbs to coat. Place about 2" apart on the prepared baking sheets.
  4. Bake for 5 minutes, then remove from the oven and gently press an indentation in the middle using a teaspoon or wooden spoon handle, careful not to puncture completely through the cookie. Return to the oven and bake for an additional 10 minutes. Cool completely on the baking sheet.
  5. Place the chocolate spread into a resealable plastic baggy and snip off the corner. Pipe into the indentations of each cookie; top with a pinch of marshmallow bits. Serve immediately.

These S'mores Thumbprint Cookies are tender, buttery cookies rolled in sweet graham cracker crumbs, then topped with a miniature mountain of rich chocolate spread and mini marshmallows! This foolproof, small-batch recipe is to-die for!I know you’ll love these petite, adorable little cookies! This recipe makes a small batch that’s easily doubled or tripled to suit your needs, but be prepared to hoover the entire batch because they’re that good! Tender cookies with a crunchy, buttery exterior thanks to the graham cracker crumbs, and filled with a miniature mountain of thick and creamy chocolate spread. They’re irresistible!

Stay tuned for more fun s’mores week recipes coming your way!

Have a sweet day!

xo, Hayley

The Best Old-Fashioned Sugar Cookies

These Old-Fashioned Sugar Cookies are so supremely soft, tender and buttery! This recipe is totally foolproof; you won't want another sugar cookie recipe after this easy, delicious one!I’m kinda sorta bummed that my town doesn’t have a bakery.

Anytime I travel, I immediately google the current city I’m in + bakery so I can check out where the locals eat, and of course, where I can get some desserts. You know, for research. #alltheresearch

But my town doesn’t have anything like that. We have a single cupcake shop, but the cupcakes are pricey and they play too much Michael Buble (I should know; I used to work there). Otherwise, it’s Whole Foods or another supermarket bakery for your goods.

But I want something authentic, somewhere that sells ginormous brownies and cookies the size of saucers. Is that too much to ask? Apparently.

And don’t tell me to open my own bakery, because I surely will not. That requires too much work and I have a whopping $12 to my name currently and don’t think most realtors accept assorted nickels and packets of gum for payment, sooooo..

Also there’s that thing where I’d probably eat all of my creations. So there’s that. #fatass

In the meantime, I’ll dream of a bakery opening up shop soon while I double-fist these Old-Fashioned Sugar Cookies. They’re ridiculously amazing and couldn’t be simpler to whip together. I like mine plain with just a light coating of sugar, but they’d be great to frost or coat in sprinkles as well. (I know, I opted without sprinkles – what’s wrong with me?!) But for these cookies, classic, straight-forward cookieness just seemed right.

These Old-Fashioned Sugar Cookies are so supremely soft, tender and buttery! This recipe is totally foolproof; you won't want another sugar cookie recipe after this easy, delicious one!Since I’m physically incapable of making a cut-out cookie (and don’t even talk to me about my mortal nemesis: royal icing), these cookies are great for me. They’re perfectly imperfect in that they’re round with slightly jagged edges but they’re packed with flavor, are super decadent, and absolute buttery perfection. They don’t need a ton of bells and whistles to ‘em which makes them great for novice bakers or those who just want an unadulterated sugar cookie fix, sans icing. Which is me. All the time.

So yeah, please make them? Your tummy will thank you.

These Old-Fashioned Sugar Cookies are so supremely soft, tender and buttery! This recipe is totally foolproof; you won't want another sugar cookie recipe after this easy, delicious one!*from Pioneer Woman’s recipe

5.0 from 3 reviews
The Best Old-Fashioned Sugar Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Old-Fashioned Sugar Cookies truly are the BEST! Soft, moist and tender, they taste delicious on their own but would be great coated in a light icing or dash of sprinkles.
Ingredients
  • 2 sticks butter, softened
  • 1 cup oil
  • 1 cup white sugar
  • 1 cup powdered sugar
  • 1 Tbsp vanilla
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp cream of tarter
  • 1 tsp salt
  • 4 cups plus 2 Tbsp all purpose flour
  • Additional white sugar, for rolling cookies
Instructions
  1. In a large bowl of a stand mixer, beat together the butter, oil, sugar, powdered sugar, vanilla and eggs until creamed and combined, about 2 minutes. Add in the baking soda, tarter, salt and flour and gently mix until a soft dough forms. Chill in the fridge for at LEAST 2 hours.
  2. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or spray the sheets lightly with cooking spray. Using a cookie dough scoop, portion out rounded Tablespoon-sized balls of dough and roll in the additional white sugar to coat. Place 2" apart on the prepared sheets.
  3. Bake for approx. 9-11 minutes, rotating pans halfway through baking time to ensure even baking or until golden brown. Do not over-bake. Cool on the cookie sheets completely before serving. Ice if desired.

These Old-Fashioned Sugar Cookies are so supremely soft, tender and buttery! This recipe is totally foolproof; you won't want another sugar cookie recipe after this easy, delicious one!These are so supremely soft and buttery, with a nice, tender crumb and just a subtle crunch from their sugary exterior. Together, the powdered sugar and cream of tarter give these cookies such impeccable texture and lift; they’re like sugar clouds. I know you’ll love them!

These Old-Fashioned Sugar Cookies are so supremely soft, tender and buttery! This recipe is totally foolproof; you won't want another sugar cookie recipe after this easy, delicious one!

Have a sweet Friday!

xo, Hayley

Fudgy Frosted Brownies

These Fudgy Frosted Brownies are the BEST, easiest, fudgiest brownies you'll ever have! Rich and chocolaty, they're like fudge with chocolate frosting on top!A couple days ago, my family and I were all sitting in the living room watching TV when we heard this really loud music creeping closer and closer to the house. We paused our TV show and looked around at each other confusedly, only to see a random man on a motorcycle pull into my neighbor’s driveway blasting Beach Boys.

Seriously. Riding a freakin’ Harley and blasting – and I mean blasting – the Beach Boys. What kind of sick joke was this?

Like you can’t even blast AC/DC or Metallica? Something a little more blast-worthy? Beach Boys are more like distorted music that plays on a beach pier or as background music at a Hawaiian-themed restaurant. They’re hardly Harley Davidson-worthy music. But I digress.

It instantly reminded me of back when we lived at our old house in another neighborhood, we had this neighbor who, without fail, would blast ‘Baby Love’ by The Supremes every single time he arrived home. No joke. He was easily in his mid-fifties and was super macho – dude would bench press a ton in his garage regularly – but we’d be minding our own business when our ears would fill with Diana Ross and we’d instantly know our neighbor was home the second we heard her crooning ‘Baby Love.’

I wondered, did he only have one CD in his Jeep which only contained the song ‘Baby Love’? How come we never heard any other Supremes songs? Perhaps ‘Baby Love’ was his ultimate favorite, or maybe the CD skipped every other track except Baby Love. Maybe his CD player got the Supremes CD stuck inside of it and would only play Baby Love. The world may never know, but now when I hear that sweet song, I instantly think of my wrinkly, yolked-up neighbor.

It’s awesome.

These Fudgy Frosted Brownies are the BEST, easiest, fudgiest brownies you'll ever have! Rich and chocolaty, they're like fudge with chocolate frosting on top!Anywho. This has nothing to do with these Fudgy Frosted Brownies but I’ll pretend like it does. Maybe these macho men who have a strange, feminine preference in music like fudgy frosted brownies? God only knows. But there’s nothing wrong with liking these brownies – they’re absolutely incredible, SO FUDGY, and totally rich. It’s like eating a piece of sugary fudge with frosting on top.

And that’s seriously awesome.

These Fudgy Frosted Brownies are the BEST, easiest, fudgiest brownies you'll ever have! Rich and chocolaty, they're like fudge with chocolate frosting on top!*adapted from my Best Ever Fudge Brownies recipe

5.0 from 1 reviews
Fudgy Frosted Brownies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 & ¼ cups unsalted butter
  • 3 cups white sugar
  • 1 Tbsp vanilla extract (I recommend a high-quality vanilla like a Madagascar Bourbon)
  • 5 eggs
  • 1 tsp salt
  • 2 & ¼th cups all-purpose flour
  • ½ tsp - 1 tsp instant espresso powder (optional but recommended for a flavor boost; start with ½ tsp for a deeper flavor and use 1 tsp if you want something stronger)
  • 12 oz semi-sweet chocolate chips or baking bar
  • 4 oz unsweetened chocolate chips or baking bar
  • FOR FROSTING:
  • ¼ cup butter, softened
  • ¼ cup cocoa powder
  • 1 tsp vanilla extract
  • 2-4 Tbsp heavy cream, if needed
  • About 2-3 cups powdered sugar
  • Chocolate candy pieces or rainbow sprinkles
Instructions
  1. First, make your brownies. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside. In a large bowl, melt the butter and chocolate together. You can either do this in a microwave-save bowl in the microwave, heating at 45-second increments, stirring after each round until smooth, or you can do it in a glass bowl over a pot of simmering water, like a double-boiler method (just make sure the water is not touching the bottom of the bowl). I did the microwave method and it worked just fine.
  2. NOTE: if you are using baking bars (such as Baker's), break them up into individual, segmented pieces before melting. This helps expedite the melting process and make for a smooth batter.
  3. In the bowl of a stand mixer, beat together the sugar, eggs and vanilla with the paddle attachment until creamy, about 2 minutes. Add in the chocolate butter mixture until smooth. Then, add in the flour, espresso powder (if using) and salt until a soft yet thick batter has formed.
  4. Spread the batter evenly into the prepared pan. Bake for approximately 40-45 minutes or until a toothpick inserted near the center comes out with moist crumbs (not super wet). Brownies will be very fudgy. Do not overbake, as brownies WILL continue to cook and set up once they cool. Allow to cool completely.
  5. Once cooled, make your frosting: In a large bowl, combine the butter, cocoa, and vanilla. Stir until smooth. Gradually add powdered sugar, about a cup at a time, stirring well after each addition. Add heavy cream only if necessary to thin out frosting. Frosting is done when it is thick yet spreadable.
  6. Spread evenly over cooled brownies and garnish with rainbow sprinkles or candy pieces. Allow to set for about 40 minutes before cutting into squares to serve.

These Fudgy Frosted Brownies are the BEST, easiest, fudgiest brownies you'll ever have! Rich and chocolaty, they're like fudge with chocolate frosting on top!These brownies are so impossibly fudgy! I know you and your family will adore them!!

These Fudgy Frosted Brownies are the BEST, fudgiest brownies you'll ever have! Rich and chocolaty, they're like fudge with chocolate frosting on top!Have a super sweet day!

xo, Hayley

Copycat S’mores Frappuccino

These Copycat S'mores Frappuccinos taste just like the coffee chain's but BETTER. Complete with chocolate, marshmallow whipped cream and a creamy, s'mores flavored shake topped with Biscoff cookies.I have been on such a frappuccino kick lately. Like, it’s getting ridiculous (and expensive).

But I am such a marketer’s dream come true and will buy any new flavored frappe available. Birthday cake? Had to try… and recreated it HERE. Java Chip? An old favorite. Caramel Coconut – remember that one? Deliciousness. And s’mores? Done for. I live for s’mores flavored anything.

Which reminds me that a couple days ago, I tried the s’mores frappuccino and then later went to froyo with my sister, whereupon I purchased a s’mores froyo. It was totally a s’mores day and we ate it outside where they had a fire pit and where obnoxious teenagers who just swiped their first pack of cigarettes were playing cornhole and being annoying.

I thought back to those days where I’d be mock-offended at whatever a cute boy said, so I’d playfully hit him and act humorously sensitive so he’d swoop me into a hug and (hopefully) kiss me in front of an audience of poor, innocent, unsuspecting people eating frozen yogurt. I’d talk a little louder, gesticulate a little bigger, and keep my eyes peeled for people watching me and my super cute boyfriend be annoying teenagers. Aren’t we so cute? Everyone wishes their boyfriend was as cute as my boyfriend, I’d think to myself, even though in retrospect all of my boyfriends were kind of ugly. Sorry not sorry.

So as I hoovered froyo into my face while watching these teenagers smoke their first-ever cigarettes while playing corn hole and talking loudly, I fondly realized that you couldn’t pay me enough money to be a gawky, awkward teenager ever again. People say, “ah, to be 16 again” and I say been there, done that, and 0/10 would recommend.

Mostly because I was annoying (sorry, Mom) and because I ate chicken caesar salads and chocolate donuts daily and that’s disgusting. Also, see the note about ugly boyfriends. UGH.

ANYWHO. Back to s’mores stuff.

These Copycat S'mores Frappuccinos taste just like the coffee chain's but BETTER. Complete with chocolate, marshmallow whipped cream and a creamy, s'mores flavored shake topped with Biscoff cookies.This frappuccino is amazing, people. It’s creamy, icy, and packed with s’moresy goodness thanks to all of the components which make it special: marshmallow whipped cream (!!), crushed Biscoff cookies on top, an ample amount of fudge sauce, and that s’mores base which rocks your face off.

10/10 would recommend.

These Copycat S'mores Frappuccinos taste just like the coffee chain's but BETTER. Complete with chocolate, marshmallow whipped cream and a creamy, s'mores flavored shake topped with Biscoff cookies.

5.0 from 2 reviews
Copycat S'mores Frappuccino
Author: 
Recipe type: Frozen Desserts
Prep time: 
Total time: 
Serves: 1-2
 
This Copycat S'mores Frappuccino tastes just like the real thing but BETTER because of the homemade marshmallow whipped cream and the creamy, icy s'mores-flavored base. You'll love this coffeehouse copycat!
Ingredients
  • 6 oz milk (I used skim, but any kind works)
  • 1 Tbsp powdered vanilla coffee creamer dissolved in 1 oz warm water
  • 1 oz Torani S'mores flavored syrup
  • 2 Tbsp chocolate syrup, plus more for drizzling
  • ½ pkg (about 1 cup) Cool Whip Free, frozen
  • 1 cup ice
  • ½ cup marshmallow creme
  • ½ cup heavy whipping cream
  • Crushed Biscoff Cookies or graham crackers
Instructions
  1. First, make your whipped cream. In the bowl of a stand mixer attached with the whisk attachment, beat the heavy whipping cream on high speed until soft peaks form. Add in the marshmallow creme and continue beating until stiff peaks form. Set aside.
  2. In a large blender, add the milk, coffee creamer in water, s'mores syrup, Cool Whip, two (2) Tablespoons of chocolate syrup and ice and blend on HIGH for about 1 minute.
  3. Spoon a heaping Tablespoon or two of the marshmallow whipped cream into the bottoms of two glasses; add about a Tablespoon of chocolate syrup. Pour the drinks among the two glasses and garnish with the remaining whipped cream. Sprinkle with crushed Biscoff cookies (what I used) or crushed graham crackers. Serve!

These Copycat S'mores Frappuccinos taste just like the coffee chain's but BETTER. Complete with chocolate, marshmallow whipped cream and a creamy, s'mores flavored shake topped with Biscoff cookies.This S’mores Frappuccino is so amazing, you guys! It tastes just like the coffee shop’s but BETTER since it’s homemade. And that marshmallow whipped cream? INCREDIBLE. You won’t be able to resist this campfire treat!

These Copycat S'mores Frappuccinos taste just like the coffee chain's but BETTER. Complete with chocolate, marshmallow whipped cream and a creamy, s'mores flavored shake topped with Biscoff cookies.Want more s’mores? Check out my other s’moresy recipes!

Biscoff Smores Seven Layer BarsBiscoff S’mores Seven Layer Bars

Funfetti S'mores BarsFunfetti S’mores Bars

Pop Tart Cookie Dough S'mores - delightful campfire treats with a twist! Pop Tart Cookie Dough S’mores

Have a super sweet day!!

xo, Hayley

 

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