Archives for June 2012

Chocolate Chip Cookie Dough Cinnamon Rolls

Some things…

I’m always petrified that something is on my face or in my teeth.

Chipped nail polish bothers me to no.end.

I really wish I could be a good beer drinker. By “good” I mean, a beer drinker at all. Sadly, anything other than fancy shmancy microbrews gets the stuffy nose from me. I really can’t hang with the cheap beers. Sorry I’m a party pooper.

Also, I wish I could be a good wine drinker. Or hell, a good drinker at all. I only order Midori Sours and refuse to order anything else in fear it’ll taste like alcohol. A few weeks ago, Jessie and I went to a place for lunch that’s known for their sangria. I ordered a small “taster” cup and was disappointed that it “tastes too much like wine.” Ugh, on second thought, I just need a juice box.

Yesterday, a coworker asked me what kind of music I liked to listen to and what my favorite band was. I was ashamed to admit that truthfully, I’m not a big music fan. Well–lemme rephrase that. I like music, I just only like about 4 songs at a time. “Shuffle” on my iPhone consists of me vetoing EVERY.SINGLE.SONG until I get to the four I like. Seriously. So I just told him I liked the eclectic 80s band Oingo Boingo (they really are my favorite) and called it a day.

Did you hear Tom and Katie broke up? I don’t care either, but it bears mentioning I suppose. Maybe now Katie can stop dressing in a style I can only describe as “homeless person chic” and stop eating placenta. Also, maybe now Tom can stop being the creepiest person alive aside from Nicolas Cage, Dennis Quaid and John Travolta. Yeah, they all oog me out like nothing else does (okay, maybe eating your own placenta oogs me out just as much but still).

I just bought a chiffon blouse with skulls all over it, a giraffe head ring and leggings with nebulas and galaxies on them. I don’t know when I’m supposed to start buying “adult” clothes that scream “professional” and “sophisticated” but I’m guessing at this rate I’ll forever look like I’m in costume.

^^ it’s like when you see young girls wearing really professional-looking clothes and you’re like, “girl, you’re only eighteen! Why are you wearing slacks and fancy tops and modest-looking, not-even-cute flats? You should be wearing something young and cute.” But I’m sure that girl is probably looking at me and wondering why that chick is wearing a galaxy on her crouch. Touche, girl, touche. 

I’m having an apparent cookie dough moment lately. Call me crazy but cookie dough is badass. I will stop at nothing to stuff these little egg-free balls of heaven into virtually everything & anything.

Including breakfast.

Mmmmkay, so lemme preface this by saying I was originally not keen on the idea of putting cookie dough into cinnamon rolls. I mean, why mess with a good thing like an ooey gooey cinnamon roll? It’s nearly perfect on its own in its rotund, cinnamon-y glory. Adding cookie dough to it seemed like…overkill.

But I decided to give it a whirl and only stuff half of my cinnamon roll batch just in case my prior assumptions were correct. I hesitantly wrapped the cookie dough into each cinnamon roll center, baked them, and pulled them out of the oven all gooey and golden and ready to be eaten.

One bite of the Chocolate Chip Cookie Dough Cinnamon Rolls  and I was convinced: a good thing can be improved upon, and you should definitely give it a try anyways. The cookie dough isn’t terribly noticeable, actually–rather, it adds an additional gooeiness to the roll and is a fun surprise. Plus chocolate + cinnamon is TO.DIE.FOR so that did it for me.

Ooey gooeeeeeeyyyy!!

Forrealsies, will you please give this a try? I mean, someone else needs to be as cookie dough crazy-adventurous as me. Just be crazy with me and I promise you don’t need to wear galaxy leggings or anything too insane.

Chocolate Chip Cookie Dough Cinnamon Rolls

THIS recipe of cookie dough (omit the oats and butterscotch chips and add in one cup of miniature chocolate chips), frozen
2 cans cinnamon rolls, icing reserved

1. Preheat oven to 350 degrees F. Liberally grease a 13×9 inch pan or two 8″ rounds with cooking spray and set aside.
2. On a clean, flat work surface, gently unroll each cinnamon roll. Place one frozen cookie dough ball in the center of each cinnamon roll, then gently re-roll. Place the rolls into the greased baking pan(s) about a half-inch to an inch apart.
3. Bake for approx. 10-15 minutes or until golden brown and set; do not over-bake. Remove from oven and immediately ice with the provided icing. Serve immediately.

OMG. Ooey gooey goodness, people. I think these would be equally awesome with peanut butter cookie dough, oatmeal, or even snickerdoodle. Experiment!!

I hope you have a relaxing Saturday and a great weekend!

xo, Hayley

The Patriotic Friday Roundup!

Can I get a unanimous T.G.I.F.?!


I’m glad it’s Friday.

Why? Because the weekend is yet again approaching and I can’t wait to have two days off in a row. Sleeping in, baking(!!), and a possible trip to San Francisco to stroll mindlessly through the beautiful Golden Gate Park (and more importantly, to escape the heat–ugh). Hell yes to that!!

Also, Wednesday is the Fourth of July which means everyone must adorn their homes with American flags and wear as much obnoxious American flag paraphernalia as possible.

I don’t know about you, but I see the Fourth as a day to grill great food and slap everything with BBQ sauce, eat copiously, drink great margs or beer (like THIS one, omg), and watch fireworks. Of course, BBQ-sauced meals can’t be complete without dessert, so that’s precisely where I come in: to bring you the most festive treats around these here parts of the interwebs.

Whether you’re looking to keep that dreaded oven off, or just down to impress the socks off of your party guests with the most outrageous red, white and blue treats around, I’ve got ya covered.

Already patriots, you ready for some dessert?!

First up, some Olympic Torch Snack Mix. Easy to make, no-bake, and ridiculously addictive. Serve it up in cute cellophane bags as take-away bags for your party guests.

If you want to take the elegant route, may I suggest this simple yet gorgeous tart? It would be equally scrumptious with strawberry filling if blueberries ain’t yo thang.

Want to wow your guests? Rainbow cupcakes with fun, quirky, white chocolate “fireworks” generally do the trick.

Likewise, these Firecracker Cupcakes are fun and kids will love the PopRocks twist on top.

Lemon is such a wonderful, refreshing summer flavor. Why not throw it into some easy cheesecake bars?

For a seriously simple, no-bake treat, whip up this Funfetti Dip and sprinkle some red, white and blue jimmies on top instead.

These continue to be a most-talked about recipe of mine! The “hamburger” and “hotdog” toppers are a fun way to engage the kids in assembling, and guests will be impressed with these wacky-fun cupcakes.

Root beer is a quintessential summertime BBQ staple of a drink, and these cupcakes are AMAZEBALLS. Y’all need to whip some up like, yesterday.

Well, you know watermelon is a popular summertime treat, but why not watermelon cupcakes? Juicy, delicious and sweet, they’re pretty and tasty.

Kettle corn that tastes like cotton candy?! Yes PLEASE.

Aaaaand last but certainly not least, one of my favorite recipes–these awesomesauce ice cream cone cupcakes! They’re SO cute and surprisingly a cinch to make.

But I wan’t the only one looking out for your backyard BBQ. Ohhhhhhh no. There are other dedicated bloggers out there that want you to eat yummy stuff. We’re basically all in a secret club to get you fat. I’m sorry.

Check out these treats, perfectly festive for the Fourth (or just straight-up delicious) from other awesome bloggers!

Dorothy’s Red Velvet Cheesecake Cupcakes 
Ashton’s Lemon Meringue Pie Dip
Flavors by Four’s Patriotic Mini Cheesecakes
Cupcakes For Party’s Chocolate Dipped Strawberries 
Six Sister’s Stuff’s 4th of July Fireworks Cookies
Lady Behind the Curtain’s Celebration Pretzel Sticks
Aimee’s 4th of July Meringue Cookies
Jocelyn’s S’mores Popcorn Munch
Ashley’s Cheesecake Popsicles
Nikki’s Layered Patriotic Drinks
Sally’s Skinny Snickerdoodle Cookie Dough Dip
Ellen & Jacqueline’s Strawberry Rhubarb Pie with Frambroise
Averie’s Peach Mango Pineapple Sangria
Karly’s Corn Dog Bites
Kristin’s Strawberry Sorbet
Shawn’s All American Cake

Um, holy cow. Can you say tasty talent? For serious, I got some mean competition. These girls play hard.

Anywho, that’s my roundup–I hope y’all enjoyed!

Now pretty please–tell me your plans for the Fourth. And pretty pretty please, someone tell me they’re also wearing American flag clothing. Por favor?

xo, Hayley

Olympic Torch Snack Mix

Growing up, I wasn’t really into sports.

I’ve always been an active kid, but it was preferred on my own terms, not going to practice or doing team sports.

I played basketball for four years and danced on & off my whole life, but otherwise, team sports never interested me.

For one, I hate when the coaches play favorites. Sure, they say they’d “never play favorites” and blah blah blah, but that’s like Snooki saying she’ll be a good mom. You just kind of nod your head thinking “this is a total lie, shut up, blah blah blah” and move on.

And unless your kid is a jerk or like, super-humanly good, they’re never played. Ever. And the coaches act like Little League is suddenly, like, the World Series and you’re like “dude, I get that you never made it as a big baseball star and are now living vicariously through seven year olds, but forreals, back off. We’re seven. We may still pee the bed. You can’t really expect superstar baseball material from us.”

Plus, I always hated practices. Why couldn’t we just get on with the games and the shows?! Practices and rehearsals were so boring. I loathed doing drills over and over and over which made my eight-year old self want to ram my head into a brick wall. It’s probably because I have a problem where, during team sports, I take on this farfetched idea that I’m better than everyone else and obviously don’t need any additional practice and so I adopt this hoity-toity attitude (wrongfully so) and thus loathe practices.

At any rate, I’m not and have never been a huge sports fan. I don’t usually cheer on football games (the Superbowl, in my eyes, is solely for eating food I never eat on a regular basis, like dip and fancy sausage and cheese) and as far as I’m concerned, baseball is by far the most mind-numbing televised sport besides golf. But we don’t watch golf in our house and if we did, I suspect my dad would murder us. Or our brains would swell with intense boredom and our heads would self-implode.

This is coming from the girl who gets juiced watching Real Housewives, I know, but forreal, golf? Blech.

However, I always think the Olympic games are pretty cool. The world’s best, most skilled, fastest athletes all competing for medals? A good show if you ask me. And by ‘good show’, I mean the men’s swimming part. Hellooooo, half-naked, glistening dudes.

Plus, in the grand scheme of things, being a professional athlete would be like, the easiest job ever (aside from a Real Housewife). You eat a bajillion calories a day, work out for your job, and then kick ass and travel all over the world for real gold medals, not those tacky coated ones you got as a kid.

The best part is probably the eating limitless calories part because let’s get real, that’d be awesome.

So I’m going to take it upon myself for these upcoming Olympic games to eat limitless calories since the athletes can and because it’s strenuous just watching them work hard. For this, I made an Olympic Torch Snack Mix that’s both easy and festive for the games.

I realize that my Olympic torches look a bit like funky ice cream cones, or like nothing at all except weird chocolate-coated Bugles, but in the grand scheme of things, I think they look pretty cute. At least they taste good, if for the fact that they look nothing like what they’re supposed to be. Olympic torch, ice cream cone, clown-like Bugle… whatever. Miiiinor details, people.

You should totally make some and shovel it in yo face.

Olympic Torch Snack Mix

About 2 cups Bugles chips
1/2 pkg red candy melts
1/2 pkg white chocolate Candiquik
Blue and black food coloring
Red & yellow sanding sugar
Mini Reese’s PB Cups
Fiddle Faddle (or caramel corn)
Red, white and blue M&M’s
Star-shaped marshmallows

1. First, make your torches. Line a rimmed baking sheet with wax paper and set aside. In a small bowl, microwave the Candiquik until smooth. Stir in equal parts blue and black food coloring (I used gel coloring–and also, start with a little, then work your way up). You’ll gradually get a purplish gray color; this is fine. (If you add too much food coloring, the chocolate was congeal).
2. Dip the Bugles in the gray mixture and lay flat on the baking sheet. Freeze to harden. Once hardened, dip the mouths of the Bugles into the melted red candy melts. Roll the red portion of the Bugles into the red and yellow sprinkles to create a shimmering “flame.” Return the coated chips to the pan to harden once again.
3. In a large bowl, combine the torches, the PB cups, caramel corn, pretzels, M&M’s and marshmallows with a spoon. Serve immediately, or store airtight for approx. 2-3 days at room temperature.
**Note: there are no specific measurements here because I like to be able to adjust the recipe to my family’s likings. I used about a cup of each thing so there was a good, equal variety, but feel free to adjust measurements to your needs, or mix and match ingredients. Peanut M&Ms, yogurt pretzels, cashews, or mini Oreos would all be good subs.**

I love the sweet & salty combination of this festive mix. The crunchy pretzels & caramel corn, the unexpected sweetness from the M&M’s, the cute Bugles chips and the chewy, sweet star marshmallows all make an awesome, versatile mix for any games party!!

And please don’t judge my kinda not really Olympic torches lol.

Have a great day!!

xo, Hayley

White Chocolate Peanut Butter Marshmallow Bars

So a couple days ago, I came home from a long, hard day of work, and all I wanted to do was r e l a x.

After recapping my day to anyone who would listen and grabbing something to drink, I decided to use the bathroom before dinner.

I flicked on the light, shut the door and reached to lift the toilet lid when I saw none other than boobs.

Boobs. Boobs staring me in the face.

Mind you, they were not my boobs. They were foreign boobs. Strange boobs from another land of boobs I’d never seen before. Boobs in my bathroom.

The boobs-in-question were on a magazine cover (and if we’re getting technical, the July issue of GQ in which Kate Upton graces the cover) so I quickly flipped the magazine over so I could, you know, go potty in peace, in a space free of boobs other than my own.

But it was disconcerting knowing there were boobs on my toilet. I mean, it’s kinda like if Ryan Gosling was standing behind your shower curtain while you waxed your mustache hair. It’s just awkward, y’all. I can’t focus on the task at hand–my natural body functions–when I know there’s a girl licking a bomb pop right behind me.

You just can’t do it, darnit.

So I tried revolting by putting the magazine in my brother’s room or in the mail bin face down, but somehow, by magical boob fairies or something, it reappeared in our bathroom and I realized that much like being married or listening to the radio, there’s always going to be compromises to be made. For every great song on the radio, there’s a couple of lame ones. For every couple times you use the restroom, there may or may not be boobs staring you in the face. It’s just a life lesson, people. Boobs may or may not appear.

And basically, I try convincing myself that she, much like everyone else including Ryan Gosling (yes I know), uses the restroom. No one can eat chili gracefully people. No one. Just think about that one next time you find boobs on your toilet. Or Ryan Gosling in your shower.

After my um, situation, I decided to need something to get my mind off of everything that’s happened. You know, a distraction. Since shopping wasn’t an option at the moment (and what a depressing realization that was), I decided to bake. Baking is always extremely therapeutic to me–a creative release, if nothing else!–and I just so happened to have all the ingredients on hand to make some ridiculously rich, uber-decadent bars. Just the thing to make you forget something like … that, you know?

I originally got the idea from Averie at her gorgeous blog, Averie Cooks. They caught me eye with their ooey gooey goodness and absolute richness factor. White chocolate, peanut butter and marshmallows?? Who else is ready for a sugar coma?!

White Chocolate Peanut Butter Marshmallow Bars *inspired by Averie’s recipe for her White Chocolate Vanilla Marshmallow Bars

For the crust:

1 box white cake mix
2 eggs
1/2 cup oil

For the filling:

2/3 cup peanut butter, smooth
2/3 cup marshmallow cream
1 tsp vanilla extract
1 can sweetened condensed milk

White chocolate chips

1. Preheat oven to 350 degrees F. Liberally grease a 13×9 inch baking dish with cooking spray and set aside.
2. In a large bowl, combine the cake mix, eggs and oil with a wooden spoon until blended. Press the dough evenly into the bottom of the prepared pan; set aside.
3. In another medium bowl, mix together the peanut butter, marshmallow cream, vanilla and sweetened condensed milk to combine. Pour the mixture on top of the dough in the pan; spread to cover. Sprinkle with the white chocolate chips.
4. Bake for approx. 15-20 minutes or until the edges are light golden brown and the center is just about set. You want it to be gooeier! Allow it to cool completely in the pan before cutting into bars to serve. Store leftovers airtight for 1-2 days.

These are redonkulous. Like, straight-up, in your face, unforgivingly sweet but so awesome. So so awesome. If you love all things sweet and rich, these bars are for you. You should totally make them!

Have a super sweet Wednesday!

xo, Hayley

Cookie Dough & Nutella S’More Hand Pies

I want to talk to y’all about something that deeply irks me.

This irk may be justified in your eyes, or perhaps you’ll think I’m being crazy and illogical and want to unfriend me immediately.

A couple days ago, Jessie and I went to McDonald’s for breakfast. Here’s a fun fact: I like McDonald’s breakfast. A lot. I am kinda sorta obsessed with their McMuffins. I kinda sorta wish I could eat 80 of them for breakfast every day because they’re SOFREAKINGGOOD but obviously I can’t, simply because I don’t have $80 to spend on McMuffins. I prefer to spend my money on stuff like this.

Anywho, Jessie and I were there and I resisted 79 of the McMuffins and then got a blueberry oatmeal (side note: while this sounds like a sponsored post, it is not, my friends. I just freaking love Mickey D’s and their new blueberry oatmeal is good). Jessie and I sat down at a middle table flanked by two tables, each of which had trays of trash abandoned on them (other side note: again, people, McDonald’s isn’t inferior to you. Throw your trash away, forreal).

Both trays–which I admired while waiting for our number to be called–were full of crumpled wrappers, abandoned cups and containers and things, all trash and nothing worth staring at like I was doing for no particular reason.

All of a sudden, this weird pregnant woman who had been pacing around the restaurant for awhile now, half-assedly paying attention to her toddler roaming about, approached the table to our left, pushed away a couple of balled-up wrappers, and grabbed a sealed packet of syrup.

Um, WTF.

I mean, yeah, the packet of syrup was sealed and all, but it was buried under some stranger’s trash. And I know it was a stranger’s trash because the woman came in after the trash appeared, and she had her own table with her own food & trash in a far corner.

She rummaged through a stranger’s tray of trash.

What if like, that stranger had used a hypodermic needle or something after eating their pancake breakfast and decided to dispose of their syringe on that tray, buried unsuspecting-like under some wrappers, and this crazed pregnant woman rummaged through and got poked?!

Or what if that stranger had a couple of rugrats running around with some kid disease and they licked the packet and got it all germy-like??

Really, the disgusting possibilities are endless.

The worst part of this whole debacle? Jessie thought it was totally fine. “It was a sealed package,” he said. “There were no germs on it. It’s not that weird,” he assured me, thus making me seem like some high-fallutin’, pinky-raised snot who refuses to pilfer through GARBAGE on someone’s abandoned tray.

So basically, my own boyfriend insulted me in a McDonald’s for thinking it was weird for someone to grab something off someone’s garbage tray.

I mean, if we’re playing devil’s advocate here, this situation really is not any different from say, thrifting clothes. I’m a big fan of the consignment shops around town that sell gently-used, carefully selected, fashion-forward items–like Betsey Johnson vintage tunics for $30. 

Really, even though there are supposed “fashion buyers” purchasing only the chicest, trendiest clothes to sell in the stores, you still have to dig from tasteless, ugly, smelly crap to find gems sometimes.

So in a way, I’m being a hypocrite. I will dig through carefully-selected garbage on racks, but not through McDonald’s trash.

I mean, there could have been like, smelly socks once sitting on my Betsey tunic or something–perhaps dirty underwear or the equivalent of something as gross as cold, soggy, food wrappers–but I dunno, there’s just something disconcerting about going through pure trash to get a syrup packet.

Sure, it’s wasteful to toss it, and I fully believe the original eaters should have left the syrup out of this, on the table, for someone else to use without digging for it like a rabid animal for food, but omigawd, just ask for a new packet pleaseandthankyou.

I can’t even share ice cream with Jessie, the absolute love of my life. How am I supposed to eat syrup from some stranger?! What about those possible hypodermic needles laying in wait?! UGH, so many dangers, people!!

Anyway, after being defeated from my boyfriend, I came home and made some pies. I don’t know if you know this, but McDonald’s just introduced S’Mores Pies… like their apple pies, but filled with gooey marshmallow filling and creamy chocolate. Um, yum.

But of course, I had to change things up a bit. Domestic Rebellify it, you know. Make it my own and not uh, someone else’s pilfered treasure or anything.

So I made some Nutella S’Mores Hand Pies, but I also wanted a creative way to use up some of my leftover chocolate chip cookie dough. What, you don’t have back-up eggless cookie dough in your freezer for random pie-making times like this?! Weird. So for good measure, I shoved some chocolate chip cookie dough in pie dough as well. You know, because I can.

The result is pretty freaking awesome… but you’ll have to try it yourself. Plus, they kinda look like ravioli. And ravioli totally rocks.

Nutella S’Mores & Cookie Dough Hand Pies

Basic Ingredients:

1 pkg refrigerated pie crusts, room temperature
1 egg, beaten
Vanilla sugar or white sugar, optional

1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and mist lightly with cooking spray.
2. Roll out each dough circle onto a flat, clean surface. Using a drinking glass, cut circles of dough out and set them aside. Re-roll dough and recut, if needed. You should have an even amount of dough circles for tops and bottoms of the pies.

Nutella S’Mores Hand Pies

Mini marshmallows

1. Spread a small 1/2 tsp-1 tsp of Nutella in the center of a dough circle. Top with 4-5 mini marshmallows.
2. Place a second dough circle on top of the first filled crust and gently press the edges together to seal. Crimp with a fork, if desired.
3. Place on the baking sheet, brush lightly with egg, sprinkle with sugar, and bake for approx. 8-10 minutes or until golden browned.

Chocolate Chip Cookie Dough Hand Pies

Egg free cookie dough recipe–I like THIS one (just omit the oats & butterscotch chips and add in 1 cup of mini chocolate chips)

1. Prepare the cookie dough, roll into Tablespoon-sized balls, and freeze until solid (preferably overnight).
2. Place one dough ball in the center of a dough circle; top with a second dough circle; crimp with a fork, if desired.
3. Place on the baking sheet, brush lightly with egg, sprinkle with sugar, and bake for approx. 8-10 minutes or until golden browned.

We have our s’mores fans in this house, and we have our cookie dough fans, so both these pies pleased our family and their preferences. The marshmallows will disappear in your hand-pies (magic!!) but the flavor will remain. If you’d like them gooier, feel free to sub in a small dollop of marshmallow cream instead of the marshmallows. Also, think of switching up the cookie dough flavors in the pies–peanut butter, oatmeal, sugar–the possibilities are endless!

I reeeeeally hope you enjoy, but obvi it’s cookie dough inside of pie so I’m pretty confident you will! 🙂

xo, Hayley

Peanut Butter Oatmeal Scotchie Truffles: The Great Blogger Switch-Up!!

I can literally get inspiration from anywhere.

I can be in a public restroom, listening to the sounds of people pretending no one else is around as they try to get over their pee anxieties, and suddenly get an idea for a cupcake. And no, it isn’t a urine flavored cupcake, thank you very much, but just a random, fleeting idea I’ll get somewhere unexpected.

When I decided to start a food blog, it was long before The Domestic Rebel was even born. I had a teensy, stupid little blog with a complicated name (one I forgot on a daily basis–was it ‘Hayley, Just the Girl Next Door’ or ‘Just Hayley, the Girl Next Door’? Note: when you can’t remember your blog name, it’s probably a big, fat, red flag you won’t succeed. Just sayin’) and really, no inspiration.

Not surprisingly, after less than a month with about only one post every couple weeks, I grew tired of it and shut her down–rightfully so; I think anyone reading it (which was less than 30 people, all me I think) probably cringed, renounced the internet for its awful, moronic content and became a nun, hoping to live their life in solitude, never using the world wide web ever again after reading such a crappy blog.

And then I found some inspiration while blog-surfing one day. I came across two (now very famous) blogs and fell in love with them. The layouts, the story-telling, the recipes–everything about these blogs were intoxicating, enlightening and totally inspirational to me: the girl with no direction but a fire burning nonetheless.

Shortly thereafter, I got my bearings, started The Domestic Rebel, and modeled myself after these bloggers as best I could while still staying true to myself. If you ever check out my older posts, you’ll notice I have no voice whatsoever–and that’s probably why I had all of 5 visits a week and nothing more. The early stuff is cringe-worthy!

But after blogging for awhile, I realized there were SO many other amazing blogs out there I hadn’t even noticed yet. Blogs with different perspectives, beautiful pictures, professional layouts and seamless stories that I became so mesmerized by. And to this day, I’m continually finding new blogs I’m falling in love with on a daily basis–and I’m continuing to feel more and more ideas sparking from the rich inspiration I derive from each individual blog I find and read.

Not surprisingly, I’m attracted more to the blogs that are like mine & I don’t think that’s a bad thing. Honestly, finding blogs that mimic your voice, aesthetic and style of cooking are more fun, I think. The inspiration becomes stronger, the ideas go from sparks to straight-up wildfires in your brain, and it’s awesome to connect with the people who are more like you and believe in cake mix, using an exorbitant amount of butter, and believing that Reese’s Peanut Butter Cups can be eaten for dinner several times a week.

Obviously my love affair for Sally at Sally’s Baking Addiction was justified then. Logical and predictable, even.

I’ve only recently discovered Sally, but I am beyond excited I have. First of all, Sally is a world-class sweetheart. Her comments never cease to make me smile, and she is so warm and friendly–something that’s hard to feel when you’re only sitting behind a glowy computer monitor and not face-to-face with someone. Second, she’s like my long lost twin. Our baking aesthetics are very similar, and she has a way of talking about food and sharing little life snippets that’s both interesting to read and absolutely brimming with her passion and love for baking and food… which I hope you all see in my writing & recipes as well.

Plus, she makes stuff like THIS and THIS and ohmahgawd, THIS.

You could say it was love at first click… and I’m so glad she didn’t brush off my weird, psycho-esque comments because if she had rejected me over the interwebs, I would have been so very sad.

So now we’re basically blondie-loving BFFs and I’m loving it. And when the ever-mysterious but superfantasticallyawesome blogger babe behind the blog Back For Seconds asked us all to join in on a fun, “inspired-by” post of us girls: (Ashley from Kitchen Meets Girl; Dorothy from Crazy For Crust; Sally from Sally’s Baking Addiction; Back For Seconds and myself), I was excited to participate. Recreate or create a dish inspired by one of my uber-favorite bloggers? Sign me up like yesterday!

We paired up randomly by drawing names out of a hat and I was thrilled to get Sally! And I knew exactly what I wanted to make almost immediately.

For one, Sally loves her cookies. She has a TON of awesome cookie recipes on her site, always so puffy and chewy and deliciously perfect. Second, she loves her oatmeal-y treats and prefers butterscotch over chocolate. And she made THESE cookies which totally rock by the way… so I thought, why not combine her love for cookies, oatmeal, butterscotch and peanut butter? It was a daunting task full of taste-testing and butter splattering, but I was willing to take it on.

Thus, Peanut Butter Oatmeal Scotchie Truffles were born. It’s simple: oatmeal scotchie cookie dough coated with  smooth peanut butter & white chocolate. Portable, poppable and positively delicious. I think Sally would approve! 🙂

Peanut Butter Oatmeal Scotchie Truffles *cookie base adapted from Kevin and Amanda’s Chocolate Chip Cookie Dough 

2 sticks butter, softened
1 cup brown sugar
1/2 cup sugar
4 Tbsp milk
1 Tbsp vanilla extract
2 & 1/2 cups flour
1/4 tsp salt
3/4 cup- 1 cup quick oats (eyeball it)
1 cup butterscotch chips
1 pkg white chocolate almond bark
1/4 cup smooth peanut butter

1. In a large bowl, beat the butter and sugars together until smooth and creamy, about a minute. Beat in the milk and vanilla. Lastly, gradually beat in the flour & salt, about a cup at a time, until fully incorporated.
2. Stir the quick oats & butterscotch chips into the dough with a spoon. Using a small cookie dough scoop, scoop small balls of dough and place them onto a foil-lined baking sheet. Repeat until all the dough has been scooped into small balls. Freeze the dough balls for at least 6 hours or overnight, if possible. You want them good & frozen!
3. In a large bowl, prepare the almond bark according to package directions, stirring until smooth & melted. Stir in the peanut butter to combine.
4. Using a fork, dunk each frozen truffle into the pb mixture, coating completely, and allowing the excess pb mixture to drip off. Place the truffle back onto the baking sheet and repeat with remaining truffles. Pop the truffles back into the freezer to set the coating, about 20 minutes, before eating.
5. Store leftover truffles in an airtight bag in the fridge or freezer (fridge 1-2 days; freezer 4-5 days).

Uuhhhhh, holy yum. These taste just like oatmeal scotchie dough and the peanut butter coating adds a nice sweet & salty hint to the soft, buttery cookie dough inside. I die.

Sally, I hope you enjoy these truffles as much as I enjoy you and your recipes! Hope I inspired you good 🙂

Wanna know who the other ladies were inspired by?! (Don’t lie; yes you do)
To see Dorothy’s muse, click HERE.
To see Ashley’s muse, click HERE.
To see the ringleader’s muse, click HERE.
To see Sally’s muse, click HERE.

Be sure to check out the other awesome, inspirational stuff everyone else made!! Have a sweet day!!

xo, Hayley

Bubblegum Fudge

I am always continually amazed at some of the things people say.

If you think some of the things say are crazy, you have no idea.

Believe it or not, I actually have a filter; a thing called “common sense” and more importantly, “common decency.”

I don’t run around telling people their outfits look weird or tacky even if I think so, I don’t say cruel or outlandish things (usually), especially not to strangers (who don’t deserve it).

For some reason, I’ve found that people tend to lose their decency filter when it comes to tattoos.

Love them or hate them, tattoos are, well, everywhere. If you don’t have one and don’t want one, I respect that. They’re expensive, scary, intimidating and yeah, unnecessary. No one needs a tattoo, of course. And if you hate them, I respect that, too. Frankly, I hate piercings. I just don’t bring it up to people who like them or have them, and I’m pretty sure y’all are cool cats and don’t do the same thing to people who love or have ink or studs in their face.

Because we’re decent people.

And anyway, most of the time, people will ask me about my cupcake tattoo and why I have it, or tell me they like it, or say it’s cute, and that’s that. And I think it’s awesome that people like it since I love it, too. I also think it’s awesome that I can show it off at work since I used to work at other places who were so stuffy about them.

I’ll have you know I worked at a frozen yogurt shop that blasted pop songs from the early 2000’s and called their employees “spoonologists.” I’m pretty sure having a tattoo wouldn’t destroy the uber-serious, conservative image they were obviously going for.

Anywho, one day I was at my current job, minding my own business and busily taking and running orders to customers. We were settling down in the day and I was delivering sandwiches to a couple who were waiting outside (and for the record, had the most complicated sandwich order ever) and I tried not to judge them for that when they were ordering and making me partially homicidal.

I set their sandwich baskets down, told them to “enjoy”, and turned around to pick up trash on another table (sidenote: seriously? Why people abandon their trash for me to pick up after is beyond me when there’s a trash can one foot away. If you can’t Kobe that sh*t and throw your trash away then you need to be put away forever in a single cell for being the worst human. Forreals.) when the lady said, “excuse me.”

Figuring she’d have a question or comment about her sandwich, I turned around and said “did you need something?” in my polite voice. She smirked and said, “what’s that on your leg?” and pointed toward my tattoo. I smiled back and said “a cupcake. I like to bake!” And she said: “wait forty years and then see what that cupcake looks like.”

And then picked up her mayo-laden sandwich and shoved it into her wrinkly, fat face.

I stood there for a brief moment, deciding if I should get all violent on her and smack her senseless with a sandwich basket, but I didn’t want to clean up blood and also, there was a toothless man approaching the door and I wouldn’t want a witness, so I just cleared my throat and said, “well, I use SPF every day so I’m not too worried, but thanks for your input” and made sure the “put” part was really snappy-like and I turned on my heel to leave.

Just then, toothless man said to the woman, “don’t be jealous” and she looked at him all like “did a man with no front teeth just insult me?” and he looked at her like “shut the hell up you crazy bat” and I looked at both of them and was like I bet if I did smack her, the toothless man would probably join in and then he walked in the shop with me and ordered sandwiches and I told him thanks for standing up for me.

Because you really never know when a toothless man can and will tell some catty old broad to shut her stupid mouth.

But forreal, who says that to someone? “Wait til you see what your tattoo will look like in forty years.” Well, I’m pretty positive anyone with ink either A) doesn’t care what it’ll look like; B) is taking avid care of it to ensure its life and vibrancy; C) may die before it turns gross; D) may have it covered up, touched up, or removed by then; and E) doesn’t care what your stupid opinion of their ink is.

As long as I don’t ever look half as heinous as that wicked old witch, I’ll be good.

SPF and excellent dermatological genetics help wonders. Also, not being so catty and senile. And fudge helps.

Especially of the bubblegum variety. It’s basically a new-age skin remedy making you look and feel like, 40 years younger. So for me, that’s nonexistent years old, but you catch my drift. Or anyway, it’ll take you back to carefree childhood days of smacking on thick, chewy pieces of Double Bubble.

Yup, I combined my love affair of bubblegum with the ease and simplicity of two-ingredient fudge. Y’all had to know some of this would happen sooner or later.

Don’t say I didn’t warn you, because this fudge is psycho sweet and tastes IDENTICAL to bubblegum. I mean, you’ll take one bite and want to chew up all that sweet, luscious bubblegum flavor. It’s intoxicatingly delicious, adorable and OMG… it will do common decency to your mouth-hole, people.

And you know how I feel about common decency.

Bubblegum Fudge

1 pkt Duncan Hines Bubblegum Frosting Creations mix
1 pkg white chocolate chips
1 can vanilla frosting
Rainbow sprinkles
Chopped Double Bubble gum, if desired

1. Line an 8×8 inch baking pan with foil, extending the sides of the foil over the edges of the pan. Lightly mist the foil with cooking spray and set aside.
2. Meanwhile, in a large microwave-safe bowl, zap the white chocolate chips for one minute. Stir, add a splash of oil if needed, and continue heating for another 30 seconds or until smooth & melted.
3. Immediately stir the bubblegum flavor mix into the chocolate chips, followed by the can of frosting, gently combining. Lastly, fold in the sprinkles.
4. Spread the mixture evenly into the prepared foil-lined pan. Sprinkle the tops with additional sprinkles and chopped gum pieces, if desired. Allow to set for about 2 hours in the fridge, 3+ room temperature, before cutting into squares to serve.
5. Store leftovers airtight at room temperature for about 2-3 days.

Um… I have no words. Just a mouth full of insane bubblegum goodness.

And uh, you should get in on some of this goodness too.

Happy Saturday!!

xo, Hayley

The Friday Roundup

Yo peeps, it’s Friday!

For one, I am extremely thankful for Friday.

Even though it’s only my Thursday (sigh) I’m excited for the weekend. It’s been a busy week (working more than normal + cooking + blogging + appointments + everything else in LIFE), and a busy weekend of baking, blogging and more appointments will follow, but hey, thankfully I have a stockpile of sugar, sugar and MORE SUGAR to propel me through the weekend.

And if we’re being honest, I look forward to the crash. Why? Because then I can sleep in.

Fun Fact: I don’t sleep in. Ever. Unless I’m deathly ill, or have stayed up until like, 4 am that morning (which would be a near impossible feat in itself and I would suggest looking out the window to make sure pigs were not flying), I just don’t sleep in. I wake up at 630, 730 if I’m lucky … even if I stay up late, even if I need the sleep, even if I take a Tylenol PM to pleasepleaseplease knock me out so I can rest later.

Nope. No dice, circadian rhythm. Wake the hell up!

So yeah, bring on the sugar, alcohol and late nights. I’m ready to crash, sleep in lazily, and then wake up for a busy weekend.

If you also plan on hopping on the sugar high-crash-and-burn train, may I suggest some options that are fitting for the sugar position??

I talked of bribery and mentioned my favorite, most delicious way to bribe. Yeah, it involves Snickers inside cookies. Try to resist my persuasive powers.

If you work with the general public like I do, you know they can be quite… interesting, if not extremelydifficultandpainfullyinfuriating. Cookie Dough Stuffed Oreos are pretty much the solution to that.

I talked about the crazy, confusing world of blogging for non-bloggers. Then I made some equally crazy cupcakes.

On Wednesday, mac and cheese burgers and skinny dip happened. Mac and cheese burgers need to happen like, every day.

And then I introduced you and campaigned against vehicular molestation. Yes, it’s a thing. And I have the best revenge solution plus the best oatmeal scotchie bars EVAH.

That… sounds like plenty of sugar to me. And the perfect solution for a weekend sugar purge.

So pretty much, as I mentioned, I’ve been working my bootay off. The extra cashola is super nice, and I love my regular customers–they make working with everyone else easy.

Also, I don’t know if you knew this, but my super sweet friend Ashley from Kitchen Meets Girl is celebrating her first blogaversary with a cookbook giveaway! Even though it’s her blog’s birthday, she’s still giving you a chance to win stuff. I think you should totally pop over to enter, but definitely say hello on one of her many other delicious posts. It’s the least you can do for taking a party favor 🙂 Happy Birthday, Kitchen Meets Girl!

My dad’s been in Boston all week and has sent us texts of him drinking random beers from pubs around town. He’s pretty stoked to be eating and drinking and history-ing his way through the city, and I’m stoked for him! He texted me saying he saw the Declaration of Independence in person and “almost cried”. It was so cute… I can only imagine how fan-boy he must have been over a hundreds-of-years old document.

Now, for Breaking News in BlogLand…

Sally is cooking up some freaking crazy banana bread of the Nutella and peanut butter swirled variety…
Dorothy celebrated Father’s Day with her awesome husband, Mel, and made him a healthy ice cream. With cookies & cookie dough.
Jocelyn whipped up some cupcakes inspired by a superdelicious Starbucks drink (yes, I tried it finally and the cupcakes are next on my list!!)
Shelly made cinnamon muffins I want to eat every day forever and ever.
Sue made some fishing cupcakes that are pretty much perfect for me to make Jessie’s dad who fishes like, every day (not really, but he likes to fish). They’d be cute to make with kids, too!
And the lovely mysterious baking mastermind behind Back For Seconds created some adorably festive patriotic krispie treats. No bakes… loveeeeeee.

Eeeeeeeeek, I can’t wait for the weekend, y’all. I am so excited to share some fantastical recipes next week! And obvs excited to sleep in, too 🙂

Have a happy, fun Friday!

xo, Hayley

Pretzel-Bottom Oatmeal Scotchie Bars

Let’s talk car molesters.

Okay, let me clarify since you’re probably thinking “I came here for a recipe for oatmeal scotchie bars, NOT to hear about whatever ‘car molesters’ must be. Who is this girl?! She’s crazy and saying nonsensical things. I’m going to make a note to put a parental block on this site so my children will never be exposed to such insanity.”

But: car molesters. They suck.

Basically, they’re those people that ride your bumper for NOREASONWHATSOEVER except to be a jerk. I especially hate it when there’s someone going slower in front of me and the car molester behind me is riding my bumper like I can control the speed limit of the person ahead of me and can go faster or something.

W.T.H, people.

I can’t control the car in front of me, and if I could, why would I? I’d obviously want to use my special mind-bending powers for cooler things, like controlling the clock or convincing the store clerks to give me discounts at my favorite stores.

I mean, I hate slow drivers just as much as the next person and am guilty of some serious road rage. But OMG, nothing irks me more than car molesters.

My car didn’t deserve to be molested by your front bumper. She didn’t do anything except be a relatively-loyal Chevy, just trying to get me from Point A to Point B responsibly and in a relatively speedy fashion.

She doesn’t need to be senselessly molested by your car. That’s just unnecessary, like cellphones for kids or vajazzling.

Anyway, most of the time when I’m being car molested, I try to keep cool and calm, since there’s no need to get all hysterical–it won’t stop them from molestin’ like there’s no tomorrow.

Instead, with my calmness, I like to occasionally push on my brakes to threaten the car molester that I will defeat you and you cannot outsmart my random breaking techniques or you’ll pay my insurance major bucks so I can buy a Lexus RX 350. And just to irritate them, I’ll stop extra-long to show them who’s boss because you can’t just let car molesters go unpunished.

And should I ever get into a fender-bender because someone was eager to molest my bumper? I’ll just tell the cops I was being vehicularly molested. And then the car molester will go to jail and pay me copiously in damages, including a lavish vacay to Paris and uh, my brand new Lexus RX 350 because I’m stupidly obsessed with that car. It’s just so luxurious.

Anyway, after travelling home from work (a good 20 minute drive) being car molested by some jerk in a truck, I finally was able to escape his bumper wrath and come home safe. There were several almost-instances where I could practically feel myself steering the soft, supple leather of my new Lexus steering-wheel as I drove to the airport, bags packed for a three-week long stay in a grand Parisian hotel, but eventually, my random breaking sequences paid off and he sped away like a car-raping demon in the night once we parted ways.

And then I made these Pretzel-Bottom Oatmeal Scotchie Bars because oatmeal scotchies are freakin’ awesome and make me forget about the poor, abused condition of my car.

And I mean, I considered (briefly) about feeding my car some of these bars, simply because they’re awesome and I figured my car would need some sweet & salty lovin’, too, but who feeds cars blondies? That’s whack. It was obviously my delusions talking after being seriously abused for 20 minutes straight by some Tacoma. So I stuffed my own face with the bars and pretended it never happened.

Oatmeal scotchie bars make great medicine.

Pretzel-Bottom Oatmeal Scotchie Bars

1 box yellow cake mix
2 eggs
2/3 cup oil
1 cup butterscotch chips
1 & 1/2 cups (eyeball it) quick oats
Pretzel twists

1. Preheat oven to 350 degrees F. Liberally grease a 13×9 inch baking pan with cooking spray; cover the bottom evenly in a thin layer with the pretzel twists (doesn’t have to be perfect).
2. Meanwhile, in a large bowl, mix together the cake mix, eggs, and oil until a soft yet stiff dough forms. Stir the butterscotch chips and oats into the dough to combine.
3. Spread the batter evenly on top of the pretzels. Bake the bars for approx. 15-17 minutes or until lightly golden and center is set. Allow the bars to cool completely before cutting into bars and serving.
4. Store leftover bars airtight for approx. 1-2 days, at room temperature.

Oatmeal scotchies are one of my favorite cookies from childhood–so sweet yet salty, and chewy. I love the addition of crunchy pretzels on the bottom for an unexpected surprise. Now if only I had an unexpected SUV surprise in my driveway, I’d be set.

Hope y’all have a sweet Thursday!

xo, Hayley

Skinny Funfetti Dip

A couple days ago, Jessie and I ventured out to Santa Cruz.

We basically did it to escape the vile wrath of summer here in Rocklin, where it was pushing 110 and where life suddenly become increasingly miserable when a bathing suit and cold showers couldn’t even shake the heat stroke.

Remind me why I’m not living in Seattle??

Anywho, we figured going to the ocean would be part relaxation, part romantic and part escapism, so we headed to the California coast. Everyone loves the ocean.


I mean, it got us wondering: are there people out there living on the beach thinking, “I freaking HATE my life here. The ocean is so effing loud and wakes me up every freakin’ morning; those jobless, no good dolphins won’t shut the hell up, and the whales keep groaning like they own the frickin’ place.”

Because if they exist, they must obviously be creations of the devil and burned at the stake immediately.

Personally, I know that if I lived within walking distance of a beach, you couldn’t get me to come home. I’d be blogging there, picnicking there, walking and running there, yoga-ing there (yeah, I’d do yoga only if I lived near a beach), reading there… everything. I’d probably stop cooking dinner and demand everyone come to the beach for an impromptu BBQ every single night.

But we don’t live near the beach and are sadly three hours from Santa Cruz, so when we take day trips, we try to make ’em count. In lieu of a post, I’m going to post pictures of the ocean and outrageous burgers because they are far more vast and thought-provoking and majestic than any story I could talk about [sometimes].

If you’re in the SC area, you MUST stop here. Local ingredients, house veggie patties (not those frozen pucks–yuck), donut buns(!!) and MAC AND CHEESE BURGERS.

That, my friends, is macaroni and cheese on a burger. Because I am insane. And now I never want a mac and cheeseless burger again. For serious.

Note: American Flag shorts. Yeah, I’m patriotic. True patriots wear American Flag shorts and eat mac and cheese on their burgers, FYI.

Then we went to the Mystery Spot: a cheesy, typical touristy destination though I’ve never been. Basically, folklore has it that either there’s a hole in the O-zone layer directly above the spot, tricking out gravity and whatnot, or there’s an alien space-craft directly below it and some kind of Sci-Fi vortex pull happening. Either way, I stood straight up on that table and because the gravity is wonky there, looked like Superman, complete with manly legs.

There’s the shed. Freaky stuff, man!!


Normally, I would have been hungry pretty soon after that monster burger (yeah, I’m hungry always) but the whole day, I survived on the burger alone. By the time I came home, I wanted something sweet and easy–and let’s face it, something that wouldn’t weigh me down like a huge turkey patty stuffed with avocado and mac.

So it was no question I was going to gobble up this Skinny Funfetti Dip. 

After seeing it on Eat Yourself Skinny, I knew I had to make it. Light, yet rich Funfetti cake batter-flavored dip?! It practically was invented for me.

So uh, you need to make it pretty soon because otherwise, you’d really be missing out.

Skinny Funfetti Dip *adapted from Kelly’s recipe (link above)

1 box Funfetti cake mix
2 cups low-fat plain yogurt (I had Greek on hand, so I used that, but regular works for smoother dip)
1 tub (8 oz) Cool Whip Free, thawed
1/2 cup sprinkles
Animal crackers
Golden Oreos
Pretzel thins

1. In a large bowl, mix together the cake mix, yogurt and Cool Whip, stirring thoroughly until all the cake powder has been absorbed (mixture will be really thick if you use the Greek yogurt).
2. Fold the remaining sprinkles into the dip, and cover the dip with plastic wrap.
3. Allow the dip to chill in the fridge up to 4 hours.
4. Serve the dip with the animal crackers, oreos and pretzel thins. I think this would also be good with Bugles (hello, sweet and salty), apple slices, strawberries, or a spoon 🙂

This stuff is really rich… but really delish. My favorite was this:

Cake batter, meet Oreos. Sandwich time.

Now, where is that burger?

xo, Hayley

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