Chocolate Guinness Stout Cake with Chocolate Ganache

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! This Chocolate Guinness Stout Cake with Chocolate Ganache is a chocoholic’s DREAM!! Moist, fluffy, rich and deep chocolate Bundt cake with a sinfully delectable chocolate ganache glaze. Perfect for St. Patrick’s Day!

I realized something recently: I need a love guru.

Are there people out there who are love guru specialists? How does one become a love guru? Is there like some kind of test you have to take to become one, or do you just get numbers given to you left & right? Do you have to be a Brazilian model? I HAVE SO MANY QUESTIONS.

But yet… I need one. Because I’m a little rusty in the love & dating department.

I used to be so suave. I had the moves and I was about 60 pounds lighter. But now I’m like a fat clunky dork and can’t get a date to save my life. I thought I had my first date in 3 years (!!!) a month or so ago, but once I showed up, I realized it most definitely was not a date. It was a socially-awkward dude doing his homework while I talked. And he talked about how much he thought a certain A-list actor was good looking while I sat there picking at my straw in the tea I’d purchased and cursed the gods above yet again because I don’t look like Ryan Gosling. BLAST.

And now? I am a master communicator. I talk with guys on dating apps all the time. And then I ask them out, because it’s a DATING APP AND ARE WE ONLY GOING TO TALK ON TINDER FOR THE REST OF OUR EVER-LOVING LIVES OR ACTUALLY GET A DRINK? And they say, “oh yeah, maybe next weekend” and then next weekend rolls around and I ask again, and they say “oh yeah I forgot. Maybe next weekend!” and then we NEVER hang out because my friends convinced me those guys must have girlfriends or wives.

 

So this is where the love guru would come in: they’d weed through potential dates, select the best options, and then they’d tell me when to abort, like when a guy uses too many emojis for it to be okay, or when they only want someone to kind of talk to/flirt with but never meet. WHERE ARE YOU, LOVE GURU?

Anyway, while I’m over here getting lonely and old, I made you a cake! Specifically, a Chocolate Guinness Stout Cake with Chocolate Ganache Glaze. And OH MY GOSH IT IS SO GOOD.

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! This cake is so supremely moist, fluffy, tender and totally bursting with rich, deep, complex chocolate flavor. Before you roll your eyes at my descriptors, LISTEN, OKAY. The Guinness stout totally amps up the chocolate flavor, yielding a very rich depth. If a regular chocolate cake’s level is like a 5, this elevates it to like a 10. It really brings out the complexity of the cocoa and really emphasizes that richness. You don’t really taste the stout at all; it’s just a wonderful vehicle to deliver that pure, unadulterated chocolate flavor.

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! And of course, chocolate ganache glazes are necessary because MORE CHOCOLATE.

A little birdie told me this cake would be great for St. Patty’s Day comin’ up. Just sayin’!

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! *adapted from King Arthur Flour’s recipe

5.0 from 1 reviews
Chocolate Guinness Stout Cake with Chocolate Ganache
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
This Chocolate Guinness Bundt Cake is a chocoholic's dream come true! The stout beer really elevates the chocolate flavor, bringing a complexity to this cake. This isn't your ordinary chocolate cake!
Ingredients
  • FOR THE CAKE:
  • 2 sticks (1 cup) unsalted butter, softened
  • ¾ cup cocoa powder
  • 2 cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ⅔ cup full-fat sour cream or Greek yogurt
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup stout beer (such as Guinness, or you may use a porter)
  • FOR GANACHE:
  • ¾ cup dark chocolate chips (you may substitute with semi-sweet)
  • ½ cup hot heavy cream
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 10-cup Bundt pan with baking spray, preferably the kind with flour in it. Set aside.
  2. In the bowl of a stand mixer, cream together the butter and cocoa powder until combined; mixture may be a little lumpy. Beat in the sugar until combined, followed by the eggs, one at a time, followed by the vanilla. Beat in the sour cream, baking soda, and salt until combined. Add in one cup of the flour, mixing well, followed by ½ cup of the stout beer. Repeat, beating on low speed, until combined and smooth.
  3. Pour the batter into the prepared pan and smooth out the top. Bake for approximately 35-45 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan before inverting on a wire rack.
  4. In a medium bowl, pour the hot heavy cream over the chocolate chips. Let set for about 5 minutes, then gently stir until smooth and glossy. Pour the ganache evenly over the cake and let set, about 10 minutes, before cutting into slices.

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! Moist, fluffy, tender and buttery with a rich, complex chocolate flavor and a glossy & decadent ganache glaze… This is one cake recipe on this blog you do not want to miss!

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! Have a super sweet day!

xo, Hayley

Sweet & Salty Potato Chip Caramel Snowball Cookies

These Sweet & Salty Snowball Cookies aren't your grandma's ordinary snowball! Made with ground pecans and crushed potato chips for a salty bite, they're filled with gooey, buttery caramel candies. So easy, impressive and one of a kind! These Sweet & Salty Snowball Cookies are such a unique, fantastic cookie! Flavored with ground potato chips and stuffed with caramel candies, they’re perfect for any sweet & salty lover.

So I’m in trouble.

Okay, not real trouble. Not trouble-trouble. But basically, it’s been raining like hell lately and I have no recipes left to schedule after this one. Eek!

Normally I’m a batch-baker, meaning I’ll bake like 4-6 things in one day, photograph them all the next day, and schedule them out throughout the next couple weeks as I see fit. But with my move, plus settling in, plus a pizza and quiche mishap (I’ll explain later), and now rain, I have had no chance to whip something up!

Side note: Pizza mishap happens when you’re tired as all hell and bake the pizza on the cardboard round that it sits on in the package, resulting in a gooey, severely underdone, doughy and inedible crust… which meant I only ate the cheese & tomato topping for dinner. 

Side note #2: The quiche mishap happens when you’re tired as all hell and hangry as all hell and make a quiche from your vague memories of making quiche a bajillion years ago, resulting in you using DOUBLE the liquid in comparison with the eggs, leaving you with basically scrambled egg soup in a soggy pie crust for dinner. 

Side note #3: I promise I actually know how to cook and am not an impostor in disguise. I just am really tired, k?

ANYWAY. So if it’s lights-out around here for the rest of the week, it’s because I’m scrambling to bake something and make it look halfway edible and appetizing in my dreary photos due to the terrible natural light happening ’round these parts. Please forgive me?

In the meantime, I’m glad I remembered about these babies which I made a few weeks prior to my move. They are phenomenal!

I want to make an amendment right here and now that Snowball Cookies should be a year-round thing and not exclusive to Christmastime. There’s nothing especially Christmas-y about them, minus the snowball-ish appearance. But it doesn’t snow in California, really, so like, snowballs never equated to Christmas for me, so… is it really a Christmas cookie? Sorry, rambling.

ANYWAY. So basically, my snowball recipe requires flour and ground pecans, which give it that wonderful nuttiness. But for this version, I remixed it up with flour, ground pecans AND GROUND POTATO CHIPS Y’ALL.

Dude.

Life-changing.

These Sweet & Salty Snowball Cookies aren't your grandma's ordinary snowball! Made with ground pecans and crushed potato chips for a salty bite, they're filled with gooey, buttery caramel candies. So easy, impressive and one of a kind! And I didn’t stop there, because minimalism isn’t my jam. I stuffed each snowball with a Rolo because potato chips and caramel work surprisingly well together.

The result is pure sweet & salty perfection, and I guarantee if you’re a fan of a sweet & salty flavor combination, you’ll flip for these bad boys!

These Sweet & Salty Snowball Cookies aren't your grandma's ordinary snowball! Made with ground pecans and crushed potato chips for a salty bite, they're filled with gooey, buttery caramel candies. So easy, impressive and one of a kind!

Sweet & Salty Potato Chip Caramel Snowball Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 22-25
 
These sweet & salty cookies are total perfection! Ground potato chips and caramel candy filling make them extra special.
Ingredients
  • 2 sticks (1 cup) unsalted butter, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup ground pecans
  • 1 cup finely crushed ruffled potato chips
  • 2 cups all-purpose flour
  • 22-25 Rolo candies, unwrapped
  • 1 & ½ cups confectioners' sugar, for dusting
Instructions
  1. Preheat oven to 375 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until fluffy, about 1 minute. Beat in the vanilla until combined. Lastly, beat in the ground pecans, finely crushed potato chips and the flour and gently mix until it just about comes together. The dough may be slightly crumbly at first, but it will be moist enough to hold together if you knead it with your hands.
  3. Using a 2 oz cookie dough scoop, scoop out a ball of dough and gently press your thumb into the center to create an indentation. Place the Rolo candy in the indentation and gently roll the cookie dough around the candy to cover it completely. Place 1" apart on the baking sheets.
  4. Bake for approx. 10-12 minutes, rotating pans halfway through baking time to ensure even baking. Cool on the pans for about 10 minutes, then gently coat with the confectioners' sugar. Let stand until cool, then coat again with confectioners' sugar.

These Sweet & Salty Snowball Cookies aren't your grandma's ordinary snowball! Made with ground pecans and crushed potato chips for a salty bite, they're filled with gooey, buttery caramel candies. So easy, impressive and one of a kind! Sweet, salty, tender little nuggets of heaven in your mouth! I just love that the potato chips give it a nice salty bite in contrast to the sweet, buttery and gooey caramel center. So good!

These Sweet & Salty Snowball Cookies aren't your grandma's ordinary snowball! Made with ground pecans and crushed potato chips for a salty bite, they're filled with gooey, buttery caramel candies. So easy, impressive and one of a kind! Have a super sweet day!

xo, Hayley

Reese’s Peanut Butter Cup Bars

These REESE'S PEANUT BUTTER CUP BARS are heavenly homemade squares that taste JUST like deep-dish, ultra fudgy peanut butter cups. An easy, quick, and entirely no-bake dessert! If you love peanut butter cups but wish they were jumbo-sized, I’ve got you covered! These Reese’s Peanut Butter Cup Bars are just the ticket to squashing your giant PB cup craving!

I have yet to bake in my new kitchen… but that changes TODAY!

I have been dying to test out my appliances and get baking for my new neighbors, but the whole organizing your life back into order thing after moving is kind of exhausting. Who knew I had so much stuff that needed to be bubble-wrapped, then unwrapped, then put away? GAH.

And no, I have not read that magical book about tidying up, thankyouverymuch.

So basically I’ve been waking up, feeding my still-confused dogs and getting to work around the house. But oddly, I love all the chores of putting things away and wiping down my own counters. Yes, I’ve found some odd sense of joy in laundering my own socks, and I appreciate how nice it is to come home to a clean house.

I know this feeling will eventually wear off and I will want to set fire to my clothes rather than launder them, but for now I’m enjoying this new-house honeymoon stage 🙂

Anyway, I was thinking about what to bake first in my new place and these Reese’s Peanut Butter Cup Bars, which I’d previously made at my old place, came to mind. But the thing is… these bad boys are no-bake, so I don’t even need the oven to whip them up.

…Which is going to rock in a few months when it’s a bajillion degrees and turning on the oven is about as logical as jumping from a three-story building into a pit of rocks.

These REESE'S PEANUT BUTTER CUP BARS are heavenly homemade squares that taste JUST like deep-dish, ultra fudgy peanut butter cups. An easy, quick, and entirely no-bake dessert! These are slightly addictive; you’ve been warned! The base consists of a little confectioners’ sugar, peanut butter, and graham cracker crumbs, which give them a slight crunch and helps the bar hold its shape. The mixture is poured into a pan and set in the fridge, then topped with a thick, smooth layer of chocolate ganache. The result is a deep-dish, ultra fudgy peanut butter cup bar that’s totally out. of. this. world.

Who wants to come over!?

These REESE'S PEANUT BUTTER CUP BARS are heavenly homemade squares that taste JUST like deep-dish, ultra fudgy peanut butter cups. An easy, quick, and entirely no-bake dessert!

Reese's Peanut Butetr Cup Bars
Author: 
Recipe type: Bars
Prep time: 
Total time: 
Serves: 15-18
 
These Reese's Peanut Butter Cup Bars are like a fudgy, deep-dish PB cup! Totally easy to prepare, comes together quickly and is entirely no-bake!
Ingredients
  • FOR THE BARS:
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups honey graham cracker crumbs
  • 2 cups powdered sugar
  • 1 cup creamy peanut butter (do not use the natural kind, as it is too oily)
  • 1 tsp vanilla extract
  • FOR THE CHOCOLATE:
  • 1 (12 oz) bag semi-sweet or milk chocolate chips
  • 4 Tbsp creamy peanut butter
  • ⅓ cup heavy cream
Instructions
  1. Line a 9x13" rectangular baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil lightly with cooking spray; set aside.
  2. In a large bowl, combine the melted butter, graham cracker crumbs, powdered sugar, peanut butter, and vanilla until combined. Mixture will be runny. Pour the mixture into the prepared pan and smooth out the top. Refrigerate for at least 30 minutes.
  3. Once the bar layer has somewhat firmed up, make the chocolate topping. In a microwaveable bowl, combine the chocolate chips, peanut butter and heavy cream. Microwave on HIGH power for 20-30 seconds, stir, then heat again for another 10-15 seconds, stirring until melted and smooth. Pour the chocolate over the peanut butter layer and smooth out the top.
  4. Refrigerate once more for another 30 mins at least (up to overnight if you wish) before cutting into bars.

These REESE'S PEANUT BUTTER CUP BARS are heavenly homemade squares that taste JUST like deep-dish, ultra fudgy peanut butter cups. An easy, quick, and entirely no-bake dessert! Fudgy, peanut buttery goodness topped with a silky smooth chocolaty layer. These bars are the definition of HEAVEN!

These REESE'S PEANUT BUTTER CUP BARS are heavenly homemade squares that taste JUST like deep-dish, ultra fudgy peanut butter cups. An easy, quick, and entirely no-bake dessert! Have a super sweet day!

xo, Hayley

 

Lemon Almond Crumb Cake

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert! This Lemon Almond Crumb Cake is so flavorful! Moist, soft lemon-flavored cake with a huge and glorious almond streusel on top.

I am a huge fan of lemon. Lemon water, lemonade, lemon tea, lemon desserts.

But I really, really loathe savory lemon.

I know I’m weird. It’s not exactly ground-breaking information by this point.

Lemon chicken? Blech. Lemon pasta? NOPE. Squeezing lemon over fish & chips? Um, no.

There’s something about savory + lemon that just doesn’t do it for me. My love for lemon comes from lemon bars, lemon cake, lemon cookies, and lemon muffins. When mixed with sugar (or water), it’s so refreshing and zingy and utterly perfect. In fact, give me a lemon cake or cheesecake and I’d take it over a brownie any day.

That’s why I knew I had to make this Lemon Almond Crumb Cake for you guys because if you’re anything like me, you’re dying to bring a little zing to your life during these cold, wintry doldrums.

So this cake is a different spin on my Apple Cinnamon Crumb Cake which I made a few years back. If you haven’t tried that version, it’s a must – but I love it during the breezy fall months personally.

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert! The cake itself is a little more dense than the Apple Cinnamon version, but still every bit as flavorful. It’s studded with ribbons of lemon zest which gives it wonderful flavor and a lovely pop of color. Once the cake batter is in the pan, you’ll pile on your lemon almond streusel topping, which is basically what dreams are made of.

The streusel is filled with butter, brown sugar, a little flour, and slivered almonds which offer a great crunch and nuttiness. If almonds ain’t yo thang, try using pecans, walnuts, or even pistachios!

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert! Once everything is baked and golden, you’ll drizzle it with a little glaze prepared with confectioners’ sugar, lemon juice and a splash of vanilla. Easy, impressive and SO delicious!!

And if you must know, this will be the first thing I bake in my new apartment! (Well, besides the frozen pizza I baked last night, but that totally doesn’t count!)

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

Lemon Almond Crumb Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Lemon Almond Crumb Cake is fantastic! Moist, lemon-zest-studded cake topped with a buttery brown sugar and almond streusel and a lemon glaze.
Ingredients
  • FOR THE STREUSEL:
  • 2 cups brown sugar
  • 2 & ¼ cups all-purpose flour
  • Zest of half a lemon
  • 2 sticks (1 cup) butter, melted
  • Pinch salt
  • 1 & ½ cups slivered almonds
  • FOR THE CAKE:
  • ¾ cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ½ cup lemon juice
  • 1 cup full-fat sour cream
  • 2 cups all-purpose flour
  • 1 & ¼ tsp baking powder
  • ½ tsp baking soda
  • Pinch salt
  • Zest from 2 lemons
  • FOR THE GLAZE:
  • 2 cups powdered sugar
  • 2-3 Tbsp lemon juice
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" round springform pan with cooking spray and set aside.
  2. In a medium bowl, prepare your streusel: combine the brown sugar, flour, lemon zest, melted butter, slivered almonds, and pinch salt together until clumps of streusel form. Set aside.
  3. To make the cake: Cream together the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, followed by the vanilla and lemon juice. Beat in the sour cream, flour, baking powder & soda, salt and the lemon zest until a thick batter forms. Spread the batter into the prepared pan. Top with all of the streusel. It will seem like a LOT of streusel, but use all of it!
  4. Bake for approx. 50-60 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  5. Just before serving, make the glaze. In a small bowl combine the powdered sugar, lemon juice and vanilla until smooth. Drizzle over the top of the cake before cutting into wedges.

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert! I know it seems like a lot of ingredients, but I promise you – this crumb cake is beyond worth it!

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

xo, Hayley

 

 

No-Bake Lucky Charms Marshmallow Cheesecake

This No-Bake Lucky Charms Marshmallow Cheesecake is such a winner! Chewy, crunchy, gooey Lucky Charms cereal treat crust topped with a lusciously creamy & smooth marshmallow no-bake cheesecake. Perfect for kids and adults alike, and so easy to prepare! Perfect for kids and adults alike, this No-Bake Lucky Charms Marshmallow Cheesecake is a real winner! A Lucky Charms crust filled with a lusciously light & creamy marshmallow cheesecake. Great for St. Patty’s Day!

So. Online dating.

It is still the worst. 

“Try Tinder,” my friends said. “You’ll love it,” they said. “I’ve met so many cool people on there,” they said.

And who do I get? Hunters, shirtless dudes, and pictures of things you don’t want to know about.

Seriously? Why can’t I get matched with normal people? Are there still semi-normal people in this world? I don’t mean that they can’t be weird in some way, but can we cut it out with the pictures of dudes holding up animals they just killed? #umno

And there are SO many “couples” looking for “play mates” that I just may become a nun. Only half-joking. Mostly serious.

And don’t tell me “that’s just Tinder! Try somewhere else!” HONEY. Do you think I haven’t tried Match, Plenty of Fish, Bumble, OkCupid and eHarmony? I’ve tried them all except for Farmers Only, but I can’t even keep a plant alive and I don’t think fishing is fun so I’m pretty sure I don’t meet their qualifications.

IT’S CRAZY. CRAZINESS EVERYWHERE.

So congratulations if you met your sweetie on a dating site. I truly am happy for you! But your sweetie was literally the only viable option and the rest are lunatics in disguise. At least they make for great stories?

ANYWAY, I have been swiping until my fingers feel numb and no such luck. So it’s back to the drawing board, which means spending my time wisely by eating this No-Bake Lucky Charms Marshmallow Cheesecake. Folks, it’s a divine one! Smooth, creamy, with that gooey, crunchy Lucky Charms crust… HEAVEN!

And no, I will NOT stop making cereal-crusted cheesecakes. Not unless you tell me to stop. (Pretty please don’t tell me to stop).

If you have kidlets, this would be super fun to make with them! Have them mix together the gooey marshmallows and cereal, or delegate them to pressing the cereal mixture into the pan. They can even sprinkle the cereal marshmallows on top of the finishing product… assuming you don’t eat all of those marshmallows!

This No-Bake Lucky Charms Marshmallow Cheesecake is such a winner! Chewy, crunchy, gooey Lucky Charms cereal treat crust topped with a lusciously creamy & smooth marshmallow no-bake cheesecake. Perfect for kids and adults alike, and so easy to prepare! This recipe does use a bag of cereal marshmallows which I found online at Amazon. If you don’t want to order an entire bag of cereal marshmallows (which… for many reasons, I understand), feel free to sprinkle on extra Lucky Charms cereal OR isolate the marshmallows from the Lucky Charms cereal to sprinkle on top!

Now who wants to dive right in?

This No-Bake Lucky Charms Marshmallow Cheesecake is such a winner! Chewy, crunchy, gooey Lucky Charms cereal treat crust topped with a lusciously creamy & smooth marshmallow no-bake cheesecake. Perfect for kids and adults alike, and so easy to prepare!

3.0 from 1 reviews
No-Bake Lucky Charms Marshmallow Cheesecake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Total time: 
Serves: 10-12
 
This Lucky Charms Marshmallow Cheesecake is heavenly! A gooey, crunchy, chewy Lucky Charms crust filled with a divine and light marshmallow no-bake cheesecake. A must-make!
Ingredients
  • FOR THE CRUST:
  • 7 cups Lucky Charms cereal
  • 1 (10 ounce) bag miniature marshmallows
  • 5 Tbsp butter
  • Pinch salt
  • FOR THE CHEESECAKE & TOPPING:
  • 1 (8 ounce) pkg cream cheese, softened
  • ½ cup sugar
  • 1 Tbsp vanilla extract
  • 1 (7 ounce) jar marshmallow fluff
  • 1 (8 ounce) tub Cool Whip, thawed
  • Additional whipped cream and cereal marshmallows for garnish
Instructions
  1. Lightly grease a 9" round springform pan and set aside. Meanwhile, pour the Lucky Charms into a large bowl.
  2. Melt the marshmallows, butter and pinch of salt together in a medium saucepan over medium-low heat until smooth. Pour the hot marshmallow mixture evenly over the cereal and toss to coat completely. Pour the coated cereal into the prepared pan and use a greased glass to compact and press the cereal gently into an even layer. Cool completely, about 30 minutes.
  3. Beat the cream cheese, sugar, and vanilla together with an electric mixer until smooth. Beat in the marshmallow fluff until combined, and then fold in the Cool Whip completely. Spread the marshmallow cheesecake mixture into the prepared pan in an even layer. Refrigerate until set, about 2 hours.
  4. Just before serving, garnish with additional whipped cream and cereal marshmallows.

This No-Bake Lucky Charms Marshmallow Cheesecake is such a winner! Chewy, crunchy, gooey Lucky Charms cereal treat crust topped with a lusciously creamy & smooth marshmallow no-bake cheesecake. Perfect for kids and adults alike, and so easy to prepare! Creamy, sweet, gooey and chewy, this cheesecake is a real winner in the flavor and texture department, and is sure to knock the socks off of adults and kids alike!

This No-Bake Lucky Charms Marshmallow Cheesecake is such a winner! Chewy, crunchy, gooey Lucky Charms cereal treat crust topped with a lusciously creamy & smooth marshmallow no-bake cheesecake. Perfect for kids and adults alike, and so easy to prepare! Have a super sweet day!

xo, Hayley

 

Bailey’s Kentucky Butter Cake

This Bailey's Kentucky Butter Cake is life-changing! Moist, tender, fluffy cake flavored with distinctive Irish Creme and soaked in a Bailey's butter sauce. So easy, very impressive to make and even more delicious than you think! Whether or not you’ve tried the original Best Butter Cake, you MUST try this Bailey’s version! Perfect for St. Patrick’s Day, or anytime you want a delectable cake!

Okay, so I may be a little ahead of myself, already posting a St. Patty’s Day recipe and all. But before you light your pitchforks, hear me out!

Writing these posts requires them to gain proper momentum in the internet world. Meaning, I basically have to make Christmas cookies before Halloween in order for anyone to notice or care by the time Christmas baking comes around. Capiche?

And also? I could not wait to share this cake with you!

This Bailey’s Kentucky Butter Cake is positively divine. It’s a homemade, from-scratch vanilla cake flavored with Bailey’s and LOTS of butter! After baking, the real magic happens: you pour on a homemade Bailey’s butter sauce and let it soak into the cake overnight. Lemme tell you, crazy wizardry basically happens and you’re left with this thick layer of solid gold. And everything’s made with Bailey’s, so of course it’s delicious.

This Bailey's Kentucky Butter Cake is life-changing! Moist, tender, fluffy cake flavored with distinctive Irish Creme and soaked in a Bailey's butter sauce. So easy, very impressive to make and even more delicious than you think! Now – you can also make this completely non-alcoholic if you’re worried about that. Simply use Irish Creme coffee creamer throughout the whole recipe and you’ve got yourself a virgin cake! I really like International Delight’s Irish Creme Cafe creamer – not sponsored, but it’s my fave!

This Bailey's Kentucky Butter Cake is life-changing! Moist, tender, fluffy cake flavored with distinctive Irish Creme and soaked in a Bailey's butter sauce. So easy, very impressive to make and even more delicious than you think! And one quick tip before we get to business: Make sure to THOROUGHLY grease your pan. Like, a lot a lot. Like, slather that sucker with shortening and dust it with flour until you can’t see the metal beneath anymore. #trust – this cake is a sucker to get out, but I promise that even if it comes out in pieces, it’s SO worth every bite!

Now who’s gonna make me another cake?

This Bailey's Kentucky Butter Cake is life-changing! Moist, tender, fluffy cake flavored with distinctive Irish Creme and soaked in a Bailey's butter sauce. So easy, very impressive to make and even more delicious than you think! *adapted from my Butter Cake recipe

Bailey's Kentucky Butter Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
This buttery, tender Bailey's Kentucky Butter Cake has a promising name, and it delivers on the final product! Moist, fluffy and soaked in a delectable Bailey's butter sauce, it's perfect for St. Patty's Day... or anytime!
Ingredients
  • FOR THE CAKE:
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • ¾ cup Irish Creme coffee creamer
  • ¼ cup Bailey's Irish Liqueur
  • 1 cup (2 sticks) butter, softened
  • 1 Tbsp vanilla extract
  • 1 tsp butter extract
  • 4 eggs
  • FOR THE BUTTER SAUCE:
  • ¾ cup granulated sugar
  • ⅓ cup butter
  • 3 Tbsp Bailey's (or to make it non-alcoholic, use the coffee creamer)
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease and flour a 10 cup Bundt pan. I recommend using a generous layer of shortening and dust it lightly with flour. You really want this well greased!
  2. Sift together the flour, sugar, salt, baking powder, baking soda, and cream of tartar. Meanwhile, combine the Irish creme coffee creamer and the Bailey's.
  3. Cream the butter in a large bowl with an electric mixer until smooth, about 1 minute. Beat in the vanilla and butter extracts, followed by the eggs, one at a time. Add ⅓ of the flour/sugar mixture, beating on low speed. Add in ⅓ of the Bailey's mixture, beating well to incorporate. Repeat with the flour mixture, followed by the Bailey's mixture, until a thick batter forms.
  4. Pour the batter into the prepared pan and smooth out the top. Bake for approx. 50-60 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 15 minutes, then poke holes all over the cake using a skewer or cake tester.
  5. In a small saucepan, combine the sauce ingredients and stir lightly over low heat until bubbly and melted. Pour the butter sauce evenly over the top of the cake, allowing the sauce to seep into the holes of the cake. Cool completely. Using a butter knife, gently run the knife around the edge of the pan to release the cake. Dust with powdered sugar.

This Bailey's Kentucky Butter Cake is life-changing! Moist, tender, fluffy cake flavored with distinctive Irish Creme and soaked in a Bailey's butter sauce. So easy, very impressive to make and even more delicious than you think! This cake is moist, tender and fluffy and flavored deliciously with that distinctive Irish liqueur flavor! Perfect for St. Patty’s Day, or anytime you have a serious cake craving!

This Bailey's Kentucky Butter Cake is life-changing! Moist, tender, fluffy cake flavored with distinctive Irish Creme and soaked in a Bailey's butter sauce. So easy, very impressive to make and even more delicious than you think! Have a super sweet day!

xo, Hayley

 

Cookies & Cream Waffles

These Cookies & Cream Waffles are so flavorful! Fluffy, light, crisp vanilla waffles studded with real chocolate cookie pieces! So easy to make and a total crowd-pleaser! #krusteaz #ad

Breakfast is one of my favorite meals to make and eat. For starters, there are so many options: scrambles, omelets, pancakes, waffles, French toast… and those are just a few of your main course choices! Personally, I’m a big carb fan for breakfast, and my carb of choice would have to be WAFFLES. Big, fluffy, light-as-air waffles with a slightly crisp exterior and fully loaded with butter and syrup.

But sometimes, you need a change from the regular ol’ waffle. An upgrade, if you will. And these Cookies & Cream Waffles are quite the upgrade! Light and fluffy waffles studded with real chocolate sandwich cookie pieces and a wonderful, almost creamy vanilla flavor. And because you can’t just serve cookies & cream waffles plain, I jazzed them up with some whipped cream, chocolate syrup and additional sandwich cookies for a decadent treat that’s sure to please the entire family!

These Cookies & Cream Waffles are so flavorful! Fluffy, light, crisp vanilla waffles studded with real chocolate cookie pieces! So easy to make and a total crowd-pleaser! #krusteaz #ad So for Breakfast Night tonight, whip up these easy waffles – made with Krusteaz Belgian Waffle Mix – for a simple yet sinfully delicious breakfast!

GET THE RECIPE HERE!

Have a super sweet day!

xo, Hayley

Chocolate Brownie Pudding Cake

This CHOCOLATE BROWNIE PUDDING CAKE is a cross between a crisp brownie, a fluffy cake and a molten lava cake in ONE dessert! Easy, FAST and impressive, it makes its own decadently delicious chocolate sauce in the same pan AND it's under 200 calories a slice! Ultra rich, extremely decadent and super chocolaty, this Chocolate Brownie Pudding Cake is one for the books!

So as dumb as this sounds, I didn’t realize how much stuff I have to pack for this whole moving-out business.

I have SO much crap.

I’ve been selling a lot of things on eBay and whatnot, and donating a ton of stuff, too. And there’s STILL a ton of crap!

Granted, I have a lot of food props – cake stands, miniature plates, an assortment of tarnished forks, and the like – ALL of which need to be bubble wrapped.

And who knew bubble wrap was so dang expensive!? Clearly I was ill-prepared for this whole moving business.

In between throwing old socks out and carefully wrapping cake stands, I’ve been stuffing my face copiously with this Chocolate Brownie Pudding Cake. I know you guys are probably on diets with the whole New Year’s resolution business, and I respect that. That’s why this cake is just under 200 calories a slice. YOU ARE WELCOME.

But those of us who aren’t on diets, you will not be able to tell that this cake is somewhat diet-friendly. I promise you. There’s no dry, crumbly cake in sight and there’s certainly no fakeness, either. It’s all real-deal ingredients, ready for consumption and a lot of moaning at how delicious it is. What can I say? I aim to please.

So this cake recipe was inspired by a new cookbook I picked up recently called Incredibly Decadent Desserts by Deb Wise. It’s from the makers of Cooking Light Magazine, and normally I’m not a big diet person, but the cover (of what appears to be a thick slice of a s’mores concoction) won me over. And once I saw this recipe, the rest was history!

This CHOCOLATE BROWNIE PUDDING CAKE is a cross between a crisp brownie, a fluffy cake and a molten lava cake in ONE dessert! Easy, FAST and impressive, it makes its own decadently delicious chocolate sauce in the same pan AND it's under 200 calories a slice! This cake is a cross between a brownie, a regular cake, and a molten lava cake in one decadent treat. It has the crackly top that everyone loves from brownies, a fluffy and moist cake texture, and the molten lava sauce built in. It’s truly a one-stop shop kinda dessert. (You’re doubly welcome).

This CHOCOLATE BROWNIE PUDDING CAKE is a cross between a crisp brownie, a fluffy cake and a molten lava cake in ONE dessert! Easy, FAST and impressive, it makes its own decadently delicious chocolate sauce in the same pan AND it's under 200 calories a slice! And like I said, one piece (the pan yields about 9 pieces or so) clocks in at just about 200 calories, plus 1 Tablespoon of the sauce. Of course, you may want to add low-fat ice cream or froyo on top, but who am I to tell you how to live your life?

Now if you’ll excuse me, I’m off to bubble wrap ALLTHETHINGS and eat ALLTHECAKE.

This CHOCOLATE BROWNIE PUDDING CAKE is a cross between a crisp brownie, a fluffy cake and a molten lava cake in ONE dessert! Easy, FAST and impressive, it makes its own decadently delicious chocolate sauce in the same pan AND it's under 200 calories a slice! *adapted from Incredibly Decadent Desserts cookbook

Chocolate Brownie Pudding Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
This Chocolate Brownie Pudding Cake is a cross between a brownie, a chocolate cake, and a molten lava cake in ONE decadent dessert!
Ingredients
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar, divided
  • ½ cup cocoa powder, divided
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup skim milk
  • 3 Tbsp canola or vegetable oil
  • 1 tsp vanilla extract
  • ¼ cup brown sugar
  • 1 & ¼ cups strong HOT black coffee
  • Additional chocolate sauce, vanilla low-fat ice cream or vanilla fro-yo, optional
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease an 8" or 9" square baking pan with cooking spray. Set aside.
  2. Whisk together the flour, ½ cup of the granulated sugar, ¼ cup of the cocoa powder, baking powder, and salt in a bowl until combined. Add in the milk, oil, and vanilla, stirring until just combined.
  3. Scrape the batter into the prepared pan and smooth out the top. Batter will be very thick. Meanwhile, combine the remaining ¼ cup granulated sugar, ¼ cup cocoa powder and the brown sugar together in a small bowl until combined. Sprinkle this mixture liberally over the cake batter, covering it completely. It seems like a lot, but use it all! Then generously pour the hot strong black coffee over the top.
  4. Carefully bake for 23-28 minutes or until the top appears set and the edges are bubbly. Cool for about 10 minutes before cutting into slices to serve, making sure you spoon the sauce (on the bottom) over the top!

This CHOCOLATE BROWNIE PUDDING CAKE is a cross between a crisp brownie, a fluffy cake and a molten lava cake in ONE dessert! Easy, FAST and impressive, it makes its own decadently delicious chocolate sauce in the same pan AND it's under 200 calories a slice! I guarantee that if you whip this up for your Valentine, they’re going to fall in love with you fast.

This CHOCOLATE BROWNIE PUDDING CAKE is a cross between a crisp brownie, a fluffy cake and a molten lava cake in ONE dessert! Easy, FAST and impressive, it makes its own decadently delicious chocolate sauce in the same pan AND it's under 200 calories a slice! Have a super sweet day!

xo, Hayley

Rice Krispy Treat No-Bake Strawberry Cheesecake

This RICE KRISPY TREAT NO-BAKE STRAWBERRY CHEESECAKE is such a show-stopping dessert! No-bake, so easy to whip up, quick and impressive, it features a gooey Rice Krispy Treat crust, a smooth & creamy strawberry cheesecake filling and is topped with fresh strawberries. This Rice Krispy Treat No-Bake Strawberry Cheesecake is so flavorful, unique and INCREDIBLE! Easy, impressive, and quick to whip up, it’s a must-make!

This Valentine’s Day, I’d like a Valentine. This Valentine’s Day, I’d also like this Rice Krispy Treat No-Bake Strawberry Cheesecake. At least one of those will happen, and it isn’t the real-life male Valentine part.

You guys – online dating is bleak. I don’t know where you guys find your soulmate, because all I see is a literal sea of shirtless bathroom pics, vaping pictures (ugh), and/or dudes that I just know I shouldn’t even entertain. Ladies, you know the dudes I’m talking about.

I talked to a few guys, but found out they had some deal-breakers for me. I feel like every guy I’ve talked to with a modicum of interest has a deal-breaker! And believe me, they are BIG-TIME deal-breakers… not like, he likes the Cowboys or something… (though that would be a deal-breaker enough for my dad and brother).

Sigh.

Anyway, so if you need me on February 14th I’ll be eating my feelings with this cheesecake. Care to join me, fellow singletons?!

So. This cheesecake. It is INSANE.

It’s a riff off of my Rice Krispy Treat No-Bake Marshmallow Cheesecake recipe that I made last year, but this one has a strawberry cheesecake twist that’s perfect for Valentine’s Day!

This RICE KRISPY TREAT NO-BAKE STRAWBERRY CHEESECAKE is such a show-stopping dessert! No-bake, so easy to whip up, quick and impressive, it features a gooey Rice Krispy Treat crust, a smooth & creamy strawberry cheesecake filling and is topped with fresh strawberries. Here’s the low-down: First, make your Rice Krispy Treat crust. Just make a batch of Rice Krispy Treats and instead of putting them into a rectangular pan, press them into a greased 9″ springform pan. The springform pan makes releasing the cheesecake SUPER easy! If you don’t have a springform pan, line a 9″ round cake pan with parchment and use the parchment to lift the cheesecake out once it’s done. Your cheesecake crust may be thicker since cake pans aren’t as high up the sides as springform pans are.

Let the crust set for about 30 minutes, then make your filling!

This RICE KRISPY TREAT NO-BAKE STRAWBERRY CHEESECAKE is such a show-stopping dessert! No-bake, so easy to whip up, quick and impressive, it features a gooey Rice Krispy Treat crust, a smooth & creamy strawberry cheesecake filling and is topped with fresh strawberries. For the filling, cream together some cream cheese, sugar, vanilla, and strawberry jam/preserves until creamy. Fold in marshmallow creme/fluff and Cool Whip, then spread this glorious mixture into the crust and smooth out the top. The hardest part – by far – is waiting for it to set (about 1-2 hours) before cutting into slices. If you want to get fancy, top it off with whipped cream and sliced strawberries. You know, for prosperity or something.

Now whatever you do, make this immediately!

This RICE KRISPY TREAT NO-BAKE STRAWBERRY CHEESECAKE is such a show-stopping dessert! No-bake, so easy to whip up, quick and impressive, it features a gooey Rice Krispy Treat crust, a smooth & creamy strawberry cheesecake filling and is topped with fresh strawberries.

Rice Krispy Treat No-Bake Strawberry Cheesecake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Total time: 
Serves: 8-10
 
This Rice Krispy Treat No-Bake Strawberry Cheesecake is AWESOME. Crunchy, crisp, creamy and smooth, it's a unique treat that's sure to please everyone!
Ingredients
  • FOR CRUST:
  • 6 cups Rice Krispies cereal
  • 5 Tbsp salted butter
  • 1 (10 oz) bag miniature marshmallows
  • FOR CHEESECAKE & GARNISH:
  • 1 (8 ounce) pkg cream cheese, softened
  • ½ cup sugar
  • 1 tsp vanilla extract
  • ½ cup seedless strawberry preserves/jam
  • 1 (7 oz) jar marshmallow fluff/creme
  • 1 (8 oz) tub Cool Whip, thawed
  • Additional whipped cream and sliced strawberries for garnish
Instructions
  1. Liberally grease a 9" springform pan with cooking spray; set aside.
  2. In a medium saucepan, melt the butter and marshmallows together until smooth and bubbly. Pour into a large bowl with the cereal and toss to combine. Pour the coated cereal mixture into the prepared pan and use the bottom of a greased drinking glass to gently press and compact the cereal mixture into the pan and up the sides to create the crust. Let set for 30 minutes.
  3. Cream together the cream cheese, sugar, vanilla, and strawberry preserves until creamy and smooth, about 1 minute. Beat in the marshmallow fluff to combine, and then fold in the Cool Whip until fluffy. Pour the cheesecake mixture into the crust and smooth out the top. Refrigerate for at least 2 hours.
  4. Just before serving, garnish the cheesecake with additional whipped cream and sliced strawberries, if desired.

This RICE KRISPY TREAT NO-BAKE STRAWBERRY CHEESECAKE is such a show-stopping dessert! No-bake, so easy to whip up, quick and impressive, it features a gooey Rice Krispy Treat crust, a smooth & creamy strawberry cheesecake filling and is topped with fresh strawberries. A crunchy, gooey crust with a smooth & creamy strawberry cheesecake filling… this cheesecake may be my new favorite dessert ever!!

This RICE KRISPY TREAT NO-BAKE STRAWBERRY CHEESECAKE is such a show-stopping dessert! No-bake, so easy to whip up, quick and impressive, it features a gooey Rice Krispy Treat crust, a smooth & creamy strawberry cheesecake filling and is topped with fresh strawberries. Have a super sweet day!

xo, Hayley

Soft & Chewy Red Velvet Brownies with Cream Cheese Frosting

These Red Velvet Brownies with Cream Cheese Frosting are incredible! Soft, chewy, fudgy brownies flavored with red velvet and topped with a luscious cream cheese frosting! Soft, chewy and totally rich, these Red Velvet Brownies with Cream Cheese Frosting are delightful! Super simple to make and easy to decorate for the upcoming Valentine’s Day holiday!

I love recipes that can be made holiday-ish or made for everyday consumption.

In the past, I was all about completely unique desserts using seasonal ingredients like Cadbury eggs or the flavor-of-the-moment Oreos. But I realize not everyone has access to those ingredients, which renders basically the whole recipe useless.

So now, I love making what we bloggers call “evergreen content.” This basically means it’s content that never really goes out of style year after year, or even within the seasons. And these Red Velvet Brownies most certainly fit that bill!

These guys have been the bane of my existence, to be frank. I have made like three or four batches of them before finally liking this recipe best. The first one was totally my fault – I goofed and added like 3/4 cup of cocoa powder to the batter, yielding a, well, brownie. No red in sight. The next batch, I added less cocoa but still too much for a red velvet color. And the third one I underbaked, because I still do that, people.

Finally, fourth time being the charm, I nailed it. And I think you’ll agree!

These are so soft, chewy and moist and flavored with all that red velvet goodness. They have just a touch of cocoa powder to give it that oomph without it being a full-on chocolate brownie. And of course, the red color is GORGEOUS! Perfect for Valentine’s Day, Christmas… or a random Thursday 🙂

These Red Velvet Brownies with Cream Cheese Frosting are incredible! Soft, chewy, fudgy brownies flavored with red velvet and topped with a luscious cream cheese frosting! But because I can’t leave anything be, I added a cream cheese frosting. (Because duh). It is so creamy, dreamy and smooth and totally drives home the red velvet flavor in these bars.

Mouth, prepare to be amazed.

These Red Velvet Brownies with Cream Cheese Frosting are incredible! Soft, chewy, fudgy brownies flavored with red velvet and topped with a luscious cream cheese frosting! *adapted from my blondie recipe

4.5 from 2 reviews
Soft & Chewy Red Velvet Brownies with Cream Cheese Frosting
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These Red Velvet Brownies with Cream Cheese Frosting are awesome! Soft, chewy, fudgy and moist, they're topped with a decadently smooth cream cheese icing. Yum!
Ingredients
  • FOR THE BROWNIES:
  • 1 cup (2 sticks) salted butter, cubed
  • 2 cups brown sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1 Tbsp cocoa powder
  • 1 tsp baking soda
  • 2 cups all-purpose flour
  • 1 ounce (one bottle) red food coloring
  • FOR CREAM CHEESE ICING:
  • 2 Tbsp butter, softened
  • 4 ounces cream cheese, softened
  • 2 tsp vanilla extract
  • 1 & ½ cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside.
  2. In a large saucepan, heat the butter over medium-low heat until melted. Let cool for 5 minutes, then whisk in the brown sugar until combined. Quickly whisk in the eggs, one at a time, followed by the vanilla, cocoa powder, baking soda, flour and red food coloring until a soft batter comes together. Pour the batter into the prepared pan and smooth out the top.
  3. Bake for approx. 22-27 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. To make the frosting: Beat together the butter, cream cheese and vanilla with an electric mixer until creamy, about 1 minute. Beat in the powdered sugar until frosting is spreadable and light.
  5. Spread the frosting onto the cooled brownies in an even layer. If using, top with sprinkles. Refrigerate covered for at least 2 hours to set.

These Red Velvet Brownies with Cream Cheese Frosting are incredible! Soft, chewy, fudgy brownies flavored with red velvet and topped with a luscious cream cheese frosting! I hope you love the Red Velvet Brownies as much as I did! They went FAST in my house!

These Red Velvet Brownies with Cream Cheese Frosting are incredible! Soft, chewy, fudgy brownies flavored with red velvet and topped with a luscious cream cheese frosting! Have a super sweet day!

xo, Hayley

Related Posts Plugin for WordPress, Blogger...