Archives for July 2012

Rolo Stuffed Peanut Butter Cookies–A Guest Post From Sally’s Baking Addiction!


Hey guys! So today, I’m super duper happy to be hosting Sally from Sally’s Baking Addiction!! Sally and I became fast friends after bonding over our shared love for cookies, cupcakes and all things sweet. It’s hard not to love Sally–she bakes up things like Fudge Brownie Cupcakes with Cookie Dough Frosting and Cake Batter Cinnamon Buns, but she has a healthy side, too, and is notorious for delicious granola. I’m so excited to have Sally here today and I know you will be, too!


Hi The Domestic Rebel readers! Sally from Sally’s Baking Addiction here! I’m so excited that Hayley asked me to guest post on her blog today. She and I certainly share a passion for baking, but we also share a passion for using cake mix as a recipe shortcut, peanut butter, all things cookie dough, and adorable cupcakes. If I ever am in need of a creative cupcake recipe, I always head straight to Hayley’s extensive list of cupcake recipes. It’s like a dessert-jackpot!

While I don’t have a cupcake recipe for you today, I have something that is definitely Hayley and reader-approved. I love to make and eat cookies. Cookies are like a blank canvas for pretty much anything. Chocolate chips, marshmallows, candy bars, butterscotch, you name it. They can be mini, large, or the size of a pizza. They can be soft, chewy, thick, crispy, covered in frosting or rolled in sprinkles.

But most importantly, they can be full of peanut butter and stuffed with Rolos. Because… why not?

This is the second time I’ve made these cookies. The first time was much too long ago, and with a bag of Rolos sitting in my pantry, I knew I had to make them again for you today.

The basic peanut butter cookie recipe produces VERY puffy and VERY soft cookie. Thick, chewy, & soft are all necessary components of my cookies!

The directions to make these cookies are pretty straight forward. Scoop 1.5 tbsp of peanut butter dough. Split in half. Stick a rolo on the bottom half, kind of like a “cradle” as shown:

Top the cradled Rolo with some more peanut butter dough and you’ve got yourself one monster cookie dough ball with a sweet caramel surprise hidden inside.

That first bite, warm out of the oven, will make your head spin! Such thick cookies with warm and melty chocolate & caramel inside. How can one resist? This is one Hayley-approved cookie that I’ll be sure to bake again and again.


Rolo Stuffed Peanut Butter Cookies

makes 2 dozen large cookies

  • 1/2 cup (1 stick) salted butter, softened to room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 and 1/4 cups all purpose flour
  • 24 rolos

In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together. Stir in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Chill the dough for 30 minutes.
Preheat oven to 350 degrees. Take 1.5 tbsp scoop of the chilled dough and split in half. Stick a rolo on the bottom half, kind of like a “cradle” as shown above. Top the rolo with the other half of the scooped dough and seal down the sides so that the rolo is securely stuffed inside. Repeat with the rest of the dough and all 24 rolos. Bake for 9 minutes. Allow to cool completely on a wire rack.

*You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour.

adapted from Dorothy @ Crazy For Crust


If you enjoyed these cookies, be sure to check out my other cookie recipes at Sally’s Baking Addiction!

Chocolate Raspberry Cream Cheese Bars–A GUEST POST from Kitchen Meets Girl!

Hey all!

As you know, this week is my (much-needed) blog-cation–but I couldn’t leave you hanging for a week without some sweets (it’s hard enough going an hour without a snack, much less a week without dessert–ugh, the thought is painful). So I lined up a bunch of my FAVORITE food bloggers from around the web and they’re here to give your teeth some lovin’ while I’m catching up on my DVR and relaxing.

First up, I have Ashley from Kitchen Meets Girl! I love Ashley for many reasons, but mainly because she is SO awesome, friendly, and fun; because she has recipes like THIS and THIS, and because she introduced me to my fave drink, the Midori Sour. Plus, anyone who puts Biscoff and cookie dough into a milkshake has to be the coolest person ever.

So, without further adieu, let’s give a warm, happy welcome to Ashley!

Hi Domestic Rebel-ites!

Yeah, I made that name up, because I feel like I can do cool stuff like that over here on Hayley’s blog.

It’s kind of like I’m cool by association, and I’ll take it.

Anywhoo, I’m Ashley and I blog over at Kitchen Meets Girl. I’m super stoked to be posting over here today. Hayley pretty much has the most awesome blog evah, making super mouthwatering treats like Almond Joy Banana Bread Cookies and White Chocolate Peanut Butter Marshmallow Bars. Basically, I’d like to live in Hayley’s kitchen. Actually, more like her living room, watching Real Housewives with big slice of Monster Magic Cookie Dough pie in front of me.

But, since she’s in California and I’m stuck back here in Kansas, I’ll settle for just cyber-stalking and taking over her blog for the day.

Also, blogging here just gives me another “reason” to bake sweets, and I never turn down an opportunity like that.

And since Hayley is a huge fan of cake mixes (who isn’t really? Let’s face it, they make life so much easier!), I thought I’d use one as the base of this dessert.
Pretty glad I did, ’cause these raspberry bars are pretty much the bomb.

As in, I can’t stop eating them.

With a fudgy chocolate layer studded with raspberry M&Ms (look for them in the candy aisle of your grocery store) and a sweet cream cheese top, these bars are a decadent before lunch after dinner snack. Plus, they taste just as good cold, which is a definite bonus in the offensive summer heat wave we’re having here.

Want the recipe? I brought it with me, just in case.

Chocolate Raspberry Cream Cheese Bars

1 box Devil’s Food Cake Mix
1/2 cup butter, melted
1 large egg, lightly beaten
1 1/2 cups Raspberry M&Ms, divided
1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon vanilla
1 (16-ounce) package powdered sugar

1. Combine cake mix, butter, and beaten egg in a medium bowl. Stir in one cup of M&Ms with a wooden spoon–batter will be thick. Press into a lightly greased 13×9 baking dish.

2. In the bowl of an electric mixer, beat cream cheese, 2 eggs, and vanilla at medium speed until blended. Gradully add powdered sugar, beating until smooth. Spoon mixture over cake mix mixture and spread to the edges. Sprinkle remaining M&Ms on top.

3. Bake at 325 for 45 minutes, or until lightly browned. Cool in pan on a wire rack and cut into squares.

These bars take just a few minutes to mix up–and who doesn’t love chocolate and raspberry together?! (if you answer “you,” please don’t tell me, okay? ‘Cause that’s just too much for me to handle).

It was so nice “meeting” you all, and I sure hope you stop by my little ol’ blog and say hi! You can also find me on Facebook, Twitter, and Pinterest!

Thanks again, Hayley, for having me here today! Have a happy Monday, everyone!

The Friday Roundup

Happy Friday!!

Before I begin with the usual Friday antics, I wanted to address something that happened over at The Domestic Rebel Facebook page this week.

I was informed from a blog friend that there was a Facebook page that had my pictures and recipes on it. I checked, and sure enough, there were pictures of my Pina Colada Cupcakes and my Mini Ice Cream Cone Cake Pops, along with their recipes. Angry, hurt and confused, I immediately outed the page on my Facebook page for using my pictures and recipes without my permission.

Little did I realize that there was credit given for my recipes and pictures, including a working link to the exact recipe on my site. This person wasn’t claiming to have made my items; rather, their site was more of a collection of recipes, categorized by type of desserts, crafts, and other ideas. They have over 32,000 followers–all of whom staunchly defended the page and its purpose.

After realizing my mistake, I swiftly apologized to the page owner and their fans for my mistake. However, this does bring up questions: how and when is it okay to use someone else’s recipe and photo? To what extent do YOU, as a food blogger, finally say “that’s enough” or consider it having crossed the line? Everyone will have varying opinions. Some will prefer you never repost original pictures and material and will even want you to rephrase the recipe. Others are lax about it–they don’t watermark or label their photos and don’t mind where or how it ends up on different places on the web.

I, however, feel in the middle. People will eventually realize where my photos and recipes came from, even if someone’s trying to hawk it as their own. However, as a food blogger, I put so much heart, thought and time into making each recipe accurate and uniquely delicious, each photograph clear and beautiful, and each post heartfelt and genuine. To know that there are people out there who have stolen and will steal is heartbreaking and maddening… but I can’t control what others will do, and can only hope people will be responsible and respectful of me and my recipes and photographs.

So in the end, everything is understood. I apologized to the page owner and the fans, corrected the mistake publicly on my site, removed the post in question, and have now had a greater fan-base from the page. My photos and recipes are still up, along with the credit, and that’s fine with me for now. I appreciate my blog friend for bringing it to my attention nonetheless, and hope that we can all look out for each other to make sure nothing bad happens to us or our hard work. We’re in this together, ladies!

Okay, enough of this talk. Time for food.

 I talked about my near-death experience.

Have you been to DSW? Whether or not you have, I bet you haven’t had a trip like this one.

Okay, so I may have had two near-death experiences this week. At least this one came with cookies.

And I thanked the men in my life for not being gross or weird.

I’m also hosting a giveaway for a Half-Pint SilPat baking mat! There are a whopping NINE chances to win, so take advantage of those chances and ENTER NOW! Contest ends Monday!

I had company in baking up treats this week! Here’s what caught my eye in BlogLand…

Cookie Confetti Bars from Miss Candiquik
Cinnabon Fudge from Shugary Sweets
Biscoff Minute Mug Cake from Something Swanky
Baked Cinnamon Breakfast Bites from My Happy Place

And in other news…

1. Can you believe Rupert Sanders cheated on his wife with Kristen Stewart? I don’t condone cheating in any situation, but if he cheated on her with say, a gloriously sexy supermodel or something, it may be a little better. Cheating on her with some grody chick with an insipid personality and perpetually dumb facial expression? Can you say “downgrade”? Rob, here’s hoping your heart heals swiftly… and remember: rats may make good pets but they don’t make good girlfriends!
2. Can you tell I dislike Kristen? I didn’t make it too apparent, did I?
3. This week, my BFF Dorothy cooked me dinner when I was having a bad day and she invited me to a fun little get-together they’re having on Saturday. I’m excited to have the day off and hang out by the pool with my bestest real-life and bloggy-life girlfriend and be thankful I’m not at work!
4. If you didn’t know, I work at a specialty cheese shop and deli. I’m assuming most of you understand that a cheese shop sells–you guessed it, smartypants!–cheese. Yet the past two days I’ve had over a handful of people ask “what kind of cheese do you have?” at which point I wish I could crawl in a hole and wait until humanity dies off and a new breed of humans who are intelligent will reemerge.
5. Oh, and they never ask for a type of cheese that may be somewhat exclusive. It’s only stupid things like Swiss (which tastes like butt) or Cheddar. What deli doesn’t have those? Come on now.
6. If you didn’t know, I finally caved and got Instagram. And I’m happy to report I’m disgustingly obsessed with it, just like y’all said I would be. What can I say? I’m a voyeur and proud of it.
7. I’m also (regularly updating) on Twitter. So you can hear all my annoying ramblings throughout the day. Yay!
8. So next week, I’m taking a mini blog vacation. I’ll miss you all dearly, but honestly, I need it. Majorly. Or else I’ll rip all my pretty hairs out and start bawling. I’m finding it harder to get inspiration and think a week off should suffice in some mental and creative R&R. Have no fear, though. I have a badass lineup of some seriously talented ladies who will take care of your sweet tooth for the next seven days.

What are your weekend plans? Anything fun? Aside from the get-together tomorrow, I’m meeting my brother’s girlfriend’s family on Sunday for a BBQ, relaxing with a book (I’m reading Stolen and so far, so good), and getting my windows tinted on my car on Monday. Fun, fun!

Have a great weekend!!

xo, Hayley

Nutella Mallow Puppy Chow



Dear Guys, Males, Boys,

Your specie never ceases to amaze me. Sometimes, in good ways, like when you prove you’re chivalrous. Other times, in bad ways, like when you burp or walk around in sandals. Sometimes sandals with socks. Those are the true gems.

But often, I run into your kind that doesn’t really get it. Whether they’ve tried it once before and by some kind of once in a millionth blue moon, Twilight-Zone type of miracle moment it worked or what, they try it again and it just confuses the crap out of me.

Like when y’all drive by reaaalllly slowly, roll down your window and start shouting at me in the Trader Joe’s parking lot: “Hey! Hey you! Hey! What’s up girl?!” Pedophiles do that. And they offer candy, which aside from a faulty attempt at a pick up, you’re lacking. You’re just being creepy and I’m not sure where and when this ever worked in your favor, but generally, there’s a golden rule that women don’t acknowledge losers who drive in parking lots of organic grocery stores trying to pick up chicks from their cars.

Or when your socially-awkward friends come into my work with an (adorable!!) Corgi puppy and everyone freaks out and pets it and I ask general dog questions and suddenly, he interprets that as an invitation to get reallyclose to me, introduce himself, and begin showing up with said-adorable dog from now on in a weird attempt to use his dog as his pick-up.

Like today, when aforementioned socially-awkward man came back and caught me cleaning tables outside and said, “Buster and I came back to say hello” in a weird husky voice that’s not his normal voice. And then he proceeded to follow me around the shop until I crawled back into the furthermost corner to avoid making eye contact with creepy puppy man.

So again, some of your kind rock, like my own Jessie. He’s awesome! He makes me laugh and takes me to get snow cones like, six days a week and calls me beautiful every day. Also, he opens my door which is like, the hottest thing evah. It’s the little things, people!

So if y’all could mention that to the dudes who openly burp and act like douches at my work and then approach the counter and try to act all suave and sexy… it doesn’t work, and being a real gentleman does.

Also, if you make and/or eat this Nutella Mallow Puppy Chow with me, that’s kinda sorta awesome.

Guys love chocolate and marshmallows and peanut butter and crunchy things. Or so I’ve heard. So maybe make this for the gentleman (or men!) in your life and thank them for not acting like a creep. I’m sure they’ll appreciate it!

Nutella Mallow Puppy Chow *adapted from THIS recipe from Moms Who Think

1/2 cup smooth peanut butter
1/4 cup butter
1/2 cup Nutella
1/2 cup chocolate chips
1 tsp vanilla extract
1 bag Jet-Puffed chocolate covered mini marshmallows (can substitute regular mini marshmallows)
About 8 cups chocolate flavored Chex cereal
About 3 cups powdered sugar

1. In a large microwaveable bowl, heat together the PB, butter, Nutella, chocolate chips and vanilla for 45 seconds on HIGH; stir, then reheat for an additional 15-30 seconds until smooth & melted. Do not overheat or the chocolate will burn!
2. Immediately stir the marshmallows and the chocolate chex cereal into the bowl and gently toss to combine. Set aside.
3. Pour the powdered sugar in a large resealable gallon-size bag. Fold over the mouth of the bag and pour the coated cereal mixture into the powdered sugar. Seal the bag and vigorously shake the bag for a minute, ensuring each piece is coated thoroughly with powdered sugar.
4. Store leftovers airtight for about a week at room temperature.

If you guys haven’t tried the chocolate Chex cereal yet, you totally need to! It’s SO good plain but really enhances the chocolate, mallow + peanut butter flavors in this puppy chow.

Love puppy chow? Me too. Here’s some more chow-chow for you humans:
Lemon & White Chocolate Chex Chow from me
Birthday Cake Puppy Chow from me
S’mores Puppy Chow from Sally’s Baking Addiction
Cookies n Cream Chex Mix from Cooking Classy
Gluten Free Strawberries n Cream Puppy Chow from Glutenista

Have a terrific day!!

xo, Hayley

Deep Dish Biscoff Peanut Butter Chip Cookies


Uhhhh, I know it’s a mouthful, but trust me, it’s a mouthful you need in your mouthhole right now.

I deserved a freaking mouthful of these after the crazy day I had on Monday.

After lucking out at Hobby Lobby (they had Christmas stuff lining the aisles already–WTF!?), Ross and a cute local consignment shop that typically has good clothes on the cheap, I reluctantly showed up to TJ Maxx, wondering if it was even worth my time to browse the usually picked-over aisles of clothes and dishes.

TJ Maxx is one of those stores where half the time you go, you leave hauling dollies of bags worth of merchandise out to your car, and the other half of the time you leave there empty-handed thinking about all that time you wasted looking through useless, weird junk.

Well, Monday they had good stuff. Like lots of good stuff. Cute shoes in my size, adorable Betsey belts, purses on sale and dresses(!!) that were long enough for my freakishly long torso and legs. I spotted an adorable polka dot 50’s style number and a pretty blue lace dress and raced to the dressing room, already planning outfit ideas in my head for the both of them.

Everything was fine and dandy and I basically looked like a FREAKINGADORABLE Mad Men outcast in the polka dot number, so I eagerly stripped down and climbed on into the lace dress.

I zipped it up the back and modeled around in it. The cap sleeves were a bit too snug and made me look like a linebacker shoving into  lace. And the color (at least under the garish lights) began to look like a faded periwinkle but not in a cute way, so I decided against it and began to unzip.

…until it wouldn’t unzip anymore.

…until I was alone and stuck in this atrocious dress.

Naturally, I did what any right-thinking person would do and began panicking. My body got sweaty, including my hands which didn’t help for the anxious, frantic fumbling around for the zipper that somehow got lodged at the base of my bra. I tried to wiggle as I struggled with this now lace-coffin dress that was slowly strangling me, threatening me “you WILL buy me. I WILL NOT come off that easily. You think you can outsmart a discount dress, don’t you? Well think again.”

Also, I have conversations with dresses, but usually it’s NBD since usually the dresses and I are insta-BFFs and the dress isn’t threatening my LIFE.

I considered walking out to the fitting room attendant to plead for help, but seeing as I had half the zipper down and didn’t want to expose my back and bra to half the store–yes, even in the name of my life–I decided to keep calm. I closed my eyes. I breathed deeply. I chanted some dress-voodoo hexes and hoped I’d be saved.

And then, miraculously, my fashion prayers were answered and I was freed. I didn’t even break seams! Afterwards, I basically hurled the dress to the fitting room lady, mumbled something about the devil possessing discount lace dresses, and thanked my lucky stars that I was purchasing a cute polka dot dress with no zippers.

And then I came home and baked cookies because I’m a baking blogger and we always make cookies for no reason. What’d you expect?

These cookies are inspired by my real-life BFF Dorothy and the amazeballs Deep Dish Peanut Butter Cookies she posted last week for her hubby’s birthday. I actually had the pleasure of eating one–so buttery, salty and perfectly chewy–and knew I wanted to use the base of her recipe to make these Deep Dish Biscoff Peanut Butter Chip Cookies. I know, I know. I wanted to make sure y’all knew what this entailed.

The results? My sister, who adores blondies and only blondies, said “these outdid the blondies.” That’s saying a lot. But if that means nothing to you, they’re just in-your-face awesome. And I bet if they had to, they’d totally beat up bully lace dresses for you.

Deep Dish Biscoff Peanut Butter Chip Cookies *inspired by Dorothy’s recipe HERE 

1/2 cup butter, softened
2/3 cup Biscoff spread or cookie butter
3/4 cup brown sugar
1/2 cup white sugar
1 egg
2 tsp vanilla bean paste (can substitute vanilla extract)
1/4 tsp salt
1/2 tsp baking soda
1 cup all-purpose flour
3/4 bag (about 1 & 1/2 cups) peanut butter chips

1. Preheat oven to 350 degrees F. Liberally (and I mean it!) grease a deep dish cookie pan* (also known as a “muffin top pan”) with cooking spray and set aside.
2. In a large bowl, cream together the butter, biscoff, and sugars until creamy. Beat in egg and vanilla. Lastly, beat in the salt, baking soda and flour until a thick dough forms. Stir the peanut butter chips in by hand.
3. Drop about 2 heaping Tablespoons of dough into the greased cavities of the pan; press down to fit lightly. Bake cookies for approx. 9-11 minutes or until golden brown on top and edges appear set. The center may still look gooey, but that’s okay–do not overbake. Allow the cookies to cool in the pan for about 10 minutes before gently removing to wire racks to cool completely.
4. Store cookies airtight at room temperature for 2-3 days. Makes about 12 deep dish cookies.
**Note: You can find this type of pan HERE or you can use an “ice cream sandwich pan” (which is what I purchased on clearance) HERE. Personally, I like my pan because it has 12 cavities so I can bake more at once. The grid pattern isn’t even noticeable on the bottoms of your cookies, so no worries.**

So here’s the breakdown: deep dish cookies that taste buttery and brown-sugary like a blondie with that rich Biscoff flavor, studded with vanilla beans and sweet yet salty peanut butter chips, baked until juuuuust slightly underdone for that perfect gooey, chewy bite. I’m in love.

I hope you have a wonderful day!!

xo, Hayley

Pee Ess: Have you entered my SilPat Half-Pint Giveaway yet?! Answer one simple question–what cookie would you make with it?–and enter to win a SilPat! You have 9 chances to win! Enter HERE. Contest ends next Monday!


Chocolate Peanut Butter Cupcakes



Yesterday, I realized something kind of sad.

I realized that Jessie and I aren’t the coolest couple ever. We were *very sadly* ousted from that title the second I showed up to DSW with my mom and saw what I deemed the obvious coolest couple ever.

First of all, have you been to DSW? It’s called a ‘warehouse’ for a reason–there are so many shoes there that my head kind of exploded. Not because I enjoy shoes but because I actually loathe shopping for them. Sorry to disappoint you.

Now if it were a store completely dedicated to handbags, studded jewelry and/or Betsey Johnson anything, I’d be in love and you couldn’t drag me out of there if it were burning to the ground.

Anywho, I was already wearing workout gear IN PUBLIC because my mom neglected to inform me we’d be doing any public shopping. Feeling hideously self-conscious in my Toms/workout shorts/plain top with zero fashion sense whatsoever and looking like a forgettable frump on my day off (otherwise known as a fashion CRIME) I waded through the aisles of shoes, all looking the same after awhile and wondering why the hell I decided to wear this outfit since I clearly looked like a poor blind girl who lived under a hideous rock her whole life. Toms with workout shoes? I understand if you don’t want to be friends anymore.

And then I saw them: the coolest couple ever. First of all, I decided to check out clearance shoes in my size (9, if y’all were curious) and I spotted a man and immediately thought “he must be lost” because a man in a shoe store that probably has over 300 pairs of flats alone is obviously a man who is lost.

And then as I watched him closely, I figured maybe he had a women’s shoe fetish and can only get away with a weird fetish by shopping clearance. Hey, to each their own. I don’t blame him for wanting to indulge his fetish on the cheap; it can get kinda pricey sometimes.

But then I realized he was shopping for his wife. Or girlfriend. Or whatever the skinny woman wearing lucite heels and atrocious lipstick was at the end of the aisle, teetering nervously in a tube top mini dress.

And (not surprisingly) all the shoes possible-shoe-fetish-man was carrying were…of a certain type. The type that, say, exotic dancers enjoy wearing. The type that, say, a modest 9-to-5 working woman wouldn’t wear. The type that make my feel shriek in pain when I see women wearing them because they’re basically Steve Madden brand stiletto torture chambers. Those girls probably spend a lot on shoes but even more on podiatrist visits.

I watched tube top lady try on pair after pair of garishly sky-high platforms, modeling down the empty aisles for her shoe-fetish man who squealed with delight.

It was then that I realized Jessie and I weren’t cool. I mean, I had asked Jessie when my birthday was one day last week and he didn’t even remember the date. I can’t even imagine him picking out shoes for me, much less beg me to try on platforms in a store while he so (albeit confidently) obviously was telling everyone “I have a shoe fetish!” (and my girlfriend’s a stripper!)

So that’s the end of that story. It was a sad one, to say the least. One that involved moping around the store in my ugly outfit (I have a problem with wearing workout gear in public, okay? I don’t have a closet full of beautiful clothes to wear yoga shorts to the mall, mmkay?), not getting shoes and also being unwittingly insulted by a man with a foot fetish. *sigh* at least I had cupcakes.

Chocolate Peanut Butter Cupcakes. Can you believe I didn’t have a recipe like this on my blog already? I obviously have whack priorities which makes me an awful blogger and friend to you since y’all love chocolate + peanut butter so dang much. So I made you some that are unapologetically salty yet sweet and have a surprise Reese’s cup in the middle. They also have these cutie mini “cupcakes” on top–made with Reese’s cups and icing–which make for an extra-cute (and decadent!) presentation.

Pretty please make them and be uncool with me?

Chocolate Peanut Butter Cupcakes *mini cupcake toppers inspired by Kristan’s version–check it out HERE 

1 box chocolate cake mix, plus ingredients on back of box
1 small box sugar free/fat free instant chocolate pudding mix
About 36 Reese’s “Classic Bag” Peanut Butter Cups
Peanut Butter Frosting (recipe & ingredients follow)

1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners. Set aside.
2. In a large bowl, prepare the cake mix according to package directions. Stir the chocolate pudding mix into the cake batter to combine. Portion the batter evenly among muffin tins, filling about 3/4 of the wall full. Bake for 5 minutes.
3. While baking, unwrap 18 of the Reese’s cups completely. Remove par-baked cupcakes from oven and gently stick a PB cup into the center of the gooey cupcake. Return the cupcakes to the oven and bake for an additional 10-12 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

Peanut Butter Frosting

2 sticks butter, softened
1/2 cup smooth peanut butter
1 tsp vanilla extract
About 5 cups powdered sugar

1. In the bowl of a stand mixer, beat together the butter, peanut butter & vanilla on medium speed for 2 minutes or until creamy. Gradually add powdered sugar, about a cup at a time, until frosting is light and fluffy. Use a teaspoon or so of milk to thin it out if frosting gets too thick.
2. Unwrap remaining PB cups, but leave on the small brown wrappers.
3. Reserve 1/2 cup frosting. Pipe the rest of the frosting onto cooled cupcakes (I used Atecco tip 807 or the large round open tip). With the remaining 1/2 cup, fit a second pastry bag with a Wilton tip #16 (small open star tip) and pipe them onto the reserved PB cups. These are your mini cupcake toppers.
4. Adorn each frosted cupcake with a frosted “mini cupcake.” Store leftovers in the fridge, airtight, for one day. Best served the same day.

So this frosting… it’s pretty freakin’ awesome. So easy, but so delicious.

Oh… and in other news, I joined Instagram! Follow me @thedomesticrebel. I am a voyeur.

Have a great day!!

xo, Hayley


Cinnamon Caramel-Filled Mocha Cookies & A SILPAT GIVEAWAY! (Giveaway Closed!)

I wouldn’t say I’m “new” to the baking world, but in a way, I am.

There’s so much more I have yet to make, taste and explore in this wonderful realm of pastry.

Well… I use the term “pastry” loosely since we know how some people feel about my cooking being compared to the “gourmet pastry.”

I know my stuff isn’t typically the fare seen in glossy cooking magazines, and my techniques aren’t culinary school grad-quality, but I learn quickly by trial, error and lots of experimentation. There’s been plenty of cookie casualties and bludgeoned brownies.

But with a few of my tips & tricks and some favorite products, I get failproof results now. I don’t need a degree or years of experience or anything. Just stuff I know and love to get the cupcakes, cookies and confections you’ve come to know and love!

One of my favorite products to use is my SilPat Baking Mat. I’ve only recently come to know & love this product after years of dealing with cookies sticking stubbornly to the bottom of my supposedly nonstick baking pans. I was sick of chiseling them off and getting weird floppy disks for my chocolate chip cookies. Not photogenic and not tasty–just no bueno. So I asked for one of these for Christmas and the results speak for themselves.

Puffy, gourmet, beautiful-looking and tasting cookies that are crispy on the bottom yet soft and chewy in the middle–my favorite kind of homebaked cookie! They spread effortlessly and slide off the sheet so there’s no stuck-on mess which is great since cookies are intended to be eaten, not scraped off bit by bit.

You can also freeze them, so it’s great for lining pans when you’ll be working with melting chocolate (like dipping truffles) or using stickier stuff like caramel.

I seriously love my SilPat and use it for all my cookie baking. I know you’ll love one, too–that’s why SilPat has graciously offered to send one of you lucky duck readers a Half-Pint Size which is the perfect size for baking up a batch of these Cinnamon Caramel-Filled Mocha Cookies I made.

GIVEAWAY CLOSED! The winner has been selected and notified via email. 


THANK YOU to everyone who participated and entered this giveaway! You rock! And thank you SilPat for hosting this giveaway!


To Enter, all you have to do is leave me a comment telling me what kind of cookies you’re excited to bake on your possible new SilPat Baking Mat. Chocolate chip? These Mexican-mocha inspired ones? My personal favorite: oatmeal? Tell me, and be sure to leave a valid email address with your comment.

For extra entries, be sure to leave separate comments for the following:
LIKE SilPat on Facebook
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FOLLOW SilPat on Twitter
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FOLLOW SilPat on Pinterest
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SUBSCRIBE to SilPat on YouTube
SUBSCRIBE to The Domestic Rebel on YouTube

This giveaway is open to US residents only and will run until Monday 7/30. A winner will be chosen around 6PM PST on 7/30 and will be chosen via A winner will be notified shortly thereafter from the provided email along with entry and SilPat will ship the item to the winner’s home. If a winner does not respond within 48 hours a new winner will be selected.

There are SO many ways to enter this giveaway, so GOOD LUCK!! I’m stoked for you!

And now, onto these cookies… Rich, creamy, salty & sweet, they’re reminiscent of those salted caramel mochas at Starbucks. I am obsessed with chocolate + cinnamon and these cookies pack that spicy, cocoa-y punch. They’re awesome. And even better when they bake as beautifully as they did…

Cinnamon Caramel-Filled Mocha Cookies

1 box chocolate fudge cake mix
2 eggs
1/2 cup oil
1 teaspoon ground cinnamon
1 teaspoon instant coffee granules
About 28 Rolos, unwrapped
Sea salt (optional)

1. Preheat oven to 350 degrees F. Line two cookie sheets with SilPat liners or mist lightly with cooking spray and set aside.
2. In a large bowl, combine the cake mix, eggs, oil, cinnamon and instant coffee granules with a rubber spatula until a soft yet thick dough forms. Using a cookie dough scoop, scoop the dough into a ball and place in the palm of your hand. Gently press a Rolo candy in the center of the dough ball and work the dough around the Rolo to cover it completely. Place the rolled dough balls onto your prepared pans.
3. Sprinkle the dough balls lightly with sea salt, if desired. Bake for approx. 8-10 minutes, rotating pans halfway through baking time. Do not overbake. Allow the cookies to cool about 5 minutes on the pans before transferring to a wire rack to cool completely.
4. Store cookies airtight for 2-3 days at room temperature. These make excellent “sprinkles” on top of a mocha almond fudge sundae–just sayin’.

Good luck with the contest!! Hope you win!!

xo, Hayley

In the interest of full disclosure, I received a SilPat Half-Pint Baking Mat for review at no cost to me. SilPat is generously sponsoring this giveaway to a lucky reader. Thank you SilPat!!

Funfetti Donut Cake with Chocolate Glaze

You guys wanna hear about the story when I nearly died when people I didn’t know were in my garage?


(You really have no choice. You are on my blog, you know)

One time, I came home from work and it had been a really long day. Like people complaining about bread and whining about how we were out of potato salad kind of day. One lady even told me “shame on you” for not having rolls after being slammed silly ALL DAY and despite the fact that she came in five minutes before close.

That kind of day. Little did I know it’d also be the day I could have been murdered.

I came home, parked in the driveway and started approaching my house when I heard two male voices. My brother’s car wasn’t around, so I figured it could maybe be the TV or my dad–but who was he talking to if it was? I walked in my empty house, called out to anyone to receive silence as my response… except for the talking. It was coming from down the hall.

I took a deep breath as my heart pounded within my chest, threatening to break open my ribcage and come out, cartoon-style. I tiptoed down the hall hearing the male voices grow increasingly louder and louder, now clearly coming from my garage. Who were these men? What did they want?

Unfortunately, I was so in the moment I neglected to bring with me a murder weapon. Because if there was going to be a murder showdown I’d at least have a fighting chance. But again, I had a long day of dealing with morons and I wasn’t in the right murdering state of mind so I was woefully weaponless.

I took a deep breath, opened the door and screamed from the start “I KNOW YOU’RE IN THERE! SHOW ME YOUR FACES! I’LL STRAIGHT UP MURDER YOU!! I’M CARRYING A VERY LARGE BAZOOKA AND I AM NOT AFRAID TO USE IT!!” I figured since I was weaponless, if I started yelling I had threatening weapons from the start, it’d increase the likelihood that these murderers would want to take my word for it and just bail to avoid getting into a crazed bazooka murder showdown with me.

However, these dudes were not letting up. They kept talking about random things and I started looking all over the garage, confused, as to why they were chatting with each other about Led Zeppelin in someone else’s garage who was clearly brandishing a huge weapon.

I thought that all until I realized it was our dusty, decrepit radio creaking out their voices in the corner behind the fridge. Someone had left it on… perhaps the true lurking murderers who had used that as a distraction while I searched for them. I never said they were dumb. They were just nonexistent at best.

Anyway, after a grueling day of could-have-been-murdered, I decided to focus on my newfound appreciation for life. I realize I do that often, but I love food too much not to use it as a cheap & easy excuse to stuff my face more.

So bring in the Funfetti Donut Cake with Chocolate Glaze. I know I just made a bundt cake recipe this week, but I’m putting this pan to good use FINALLY after having it collect dust in my cupboard. Plus, bundt cakes rule. Sweet, dense, sprinkle-filled and topped with a rich milk chocolate glaze. I dunno about you, but vanilla cakes with chocolate frosting rule my lyyyfffeee. Vanilla frosting is too sweet and chocolate cake is too much. But one with the other? Gimme gimme.

No, seriously. Gimme.

Funfetti Donut Cake with Chocolate Glaze *adapted slightly from the Lemon Pound Cake recipe 

1 box Funfetti cake mix
1 small box sugar free/fat free cheesecake instant pudding mix
1 tsp vanilla extract
1 cup sour cream
3 eggs
1/4 cup oil
1/4 cup unsweetened applesauce
1 can chocolate frosting
Sprinkles or sequins

1. Preheat oven to 350 degrees F. Liberally grease a bundt pan with cooking spray.
2. In a large bowl, blend together the cake mix, pudding, vanilla extract, sour cream, oil, applesauce and eggs with a mixer for 5-6 minutes or until creamy and well blended. Batter will be very thick. Stir in about 1/2 cup sprinkles, if desired. Pour the batter evenly into the prepared pan.
3. Bake for approx. 50-55 minutes or until a toothpick inserted near the center comes out clean or with light moist crumbs. Do not overbake! Allow the cake to cool in the pan for 10 minutes before carefully inverting the cake onto a wire rack to cool completely.
4. Remove the foil and microwave half the can of frosting for approx. 30-45 seconds or until slightly melted but not completely runny–watch it closely. Drizzle the glaze liberally over the cake and sprinkle immediately with the sprinkles or sequins.
5. Serve immediately and store leftovers airtight at room temperature for 1-2 days. Can also be refrigerated if kept airtight.


I brought this into my coworkers and they all talked about how awesome I it was. But really, who doesn’t like Funfetti cake? Or chocolate frosting? Or so many sprinkles it could be illegal? All excellent makeups of a truly awesome cake.

Have a wonderful weekend!!

xo, Hayley

The Friday Roundup

I really have nothing else to say this week except an excited T.G.I. (freaking)F.

Finally, the weekend will be mine after 4PM on Saturday and I cannot wait.

I distinctly remember last weekend I was begging like crazy to get out and do something. I thought if I watched one more episode of Pretty Little Liars I’d convince myself I was A. I needed to do something–anything.

But after spending all day at the car dealership on Sunday and all day driving around battling psychopaths and traffic in SF on Monday, I realized my weekend came & went in a flurry of nonstop activity… and I crave nothing more than a weekend at home doing nothing but convincing myself I am A. And eating, of course.

Somehow, in the chaos, I managed to bake a bunch of stuff. Here’s what went downtown, Brown:

I made some breakfast, bar-style.

I also made some dessert, bar-style (what can I say, I love bars. Too easy).

I talked about the downside of city visiting and street food.

Aaaand about stupid new car chatter. People think I’m dumb, but I’m actually a genius. These cupcakes were proof.

And of course, smelly things.

Some Things…

1. This week, Dorothy and I partied hard twice in three days. We drank Midori lemonades and talked smack about Tamra’s gravity-defying bouffant and how much we’re sickly obsessed with Heather and her exuding class. When I grow up, I want to be Heather Dubrow.
2. I was watching The Next Food Network Star, but I’ve decided to give up midseason, mostly because I hate ALL of them. Like, all of their shows are doomed to fail in the middle of their pilots. Blech. Meanwhile, on my new fave show Masterchef, I’m continually crushing on Joe. He’s so mean but so sexy.
3. Since you may have heard, I got me a new set of wheels and am in love. I drove 350+ miles (to and from San Fran and through town) on a $30 tank of gas and just filled up–wasn’t even totally on E yet. Honda Civic, I love you.

4. Speaking of which, this car needs a name. I’m thinking Victoria since she’s so classy and sleek and reminds me of Posh spice. Plus, CiVIC=Victoria.. I don’t know. Any suggestions?

5. I’m sooper stoked to be having yet another giveaway next week!! You guys are seriously going to love this one–I would love it, too!

Here’s what caught my eyeballs this week in BlogLand:

Mini Oreo Cheesecakes from Six Sister’s
Nutter Butter Fudge from Kristin’s nNook
Chocolate Margaritas from Kitchen Meets Girl (seriously sounds awesome)
BBQ Chicken Calzones from Chef in Training (I need savory, too!)

Like I said, this weekend I’m dedicating my booty to the couch to watch TV, catch up on my shows (almost done with season 2 of PLL!!) and hang out at home. I know I have a dirty room to clean *sigh* and will want to take advantage of my free time to walk my dog. What are your weekend plans?

Have a wonderful Friday!!

xo, Hayley

Almond Joy Banana Bread Cookies

I don’t know how I feel about reincarnation, but I’m thinking it’s pretty plausible.

Otherwise, how would you explain my olfactory sense as being as intense as a bloodhound’s, being able to identify certain scents clearly and quickly–like how the Mattress Discounters store by my old house used to always smell like mayonnaise?

Or how my dog was probably a serial killer/night stalker in a past life? I’ll be minding my own business, vacuuming or baking or reading and will look out the window and see him sitting there, STARING INTENTLY at me like I’m some giant talking Milkbone, and then he’ll disappear. Or we’ll find him lurking in weird corners of the house. Seriously.Creepy. Contest is over, I win for world’s creepiest dog.

Anyway, we all know I have that good ol’ irrational fear of smelling bad but it bears repeating. And I happen to have a Public Service Announcement with today’s post. It’s about something I like to call Perfume Etiquette.

With my irrational fear of smelling bad or IFSB for short (it is a mental disease; doctors just don’t know it yet), I am a huge fan of deodorant, body wash and perfume. I stockpile my closet to the gills with scented shower gels, numerous bottles of fragranced lotions and perfumes and the like. I like smelling good. Crazy.

But I know Perfume Etiquette. I know that other people don’t like smelling as good as me, or other people smell worse than me and then cover it up in a desperate attempt to avoid smelling like old grilled cheese. I get it. We’re in this together, friends. However, sometimes, people have no idea what P.E. is and just splash on some potion willy-nilly… and that’s a big no-no.

Some pointers…

1. Attention Grandmothers who are fans of whatever perfume all grandmothers seem to wear: We love you. A lot. You’re our grandma and probably let us get away with a bunch of crap our parents never would have. And we love giving and getting big grandma hugs. But please note that unfortunately, your perfume is kind of like a virus. It is uncaring and heartless and will bounce from one person to the next, seeking refuge in the fibers of my tee-shirt for days after wearing and washing it. I will not be able to get rid of it. It will infect my clothes, my skin, and anything it comes into contact with. So please, could ya stop wearing that scent over and over?

2. Dousing yourself in fragrance isn’t smart, it’s nose-assaulting. A couple days ago, some teenage girls came into my work. Everything was fine and dandy until suddenly, I felt my nose being molested. It crept over the counter and into my nostrils and I was being full-on assaulted by the cloying scent of honeysuckle and vanilla and absolute painful death. If the FBI ever wants to get info out of me, they need to wire that smell into the room and I’ll confess faster than you can say “Save my nostrils, they’re on fire!” Let it be known that I’m SOHAPPY you love your perfume, but I’m not SOHAPPY when I’m nursing a migraine and counseling my molested nose long after you’ve left. Lay off the additional 50 spritzes. Perfume is supposed to last a long time, not a bottle a day.

3. Boys, Axe is no excuse for not showering. I get it. Video games, TV shows, playing sports. You have other things to do than shower. But girls have this down to a science. If we smell one spritz of Axe, we pretty much just got a message on a silver platter that says you smell bad and don’t shower frequently. It’s sad, I know, but true. So invest in some more one-on-one time in your bathtub and perhaps pick up a real cologne that isn’t called Mountain Fresh because mountains smell better than you do, and usually, they have lions and poop on them. That’s kinda sad.

4. Moral here? Less is more. Big hair = little girl beauty pageants. Too much makeup = drag queen tryouts. Excessive perfume = people die. I don’t know if anyone’s actually died, but probably. Just be conscious with your sprays, okay? I’m pretty sure that’s what the forefathers would have wanted.

Forefathers also like crazy-cool cookies. You didn’t know that? Who are you?

I got the idea for these cookies from the super sweet and talented Jocelyn at Inside BruCrew Life. Her blog is so fun and so is she–she’s a fearless mama in the kitchen! She recently baked up some Almond Joy Banana Bread and I nearly lost it. Bananas + almond joys? Amazeballs, people.

So I made it into cookies. I’m sure Jocelyn AND our forefathers would approve. 

Almond Joy Banana Bread Cookies *inspired by Jocelyn’s Almond Joy Banana Bread (link above)

1 box banana nut muffin mix (yeah, we’re using muffin mix for cookies)
2 eggs
1/2 cup oil
1 cup shredded coconut
1 cup Almond Joy Pieces

1. Preheat your oven to 350 degrees F. Lightly mist 2 cookie sheets with cooking spray and set aside.
2. In a large bowl, combine the muffin mix, eggs and oil and stir with a rubber spatula until a soft yet thick dough forms. Stir in the coconut and candy pieces.
3. Drop dough by the heaping Tablespoonful onto the prepared cookie sheets, keeping them about 1″ apart. The dough won’t really spread, so you can always “double scoop” your cookies if you’d like larger ones. Bake for approx. 8-10 minutes, rotating pans halfway through cook time. Mine took 9 minutes exactly. Cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
4. Store leftover cookies airtight for 2-3 days. These taste great both warm and room temperature!

I nevah thought muffin mix would work for cookies, but after this attempt way back when, I’ve been pleasantly surprised. These cookies are soft and moist like banana bread with a great crunch from the walnuts in the muffin mix and the candy pieces. Also, anything with coconut in it is instantly amazing in my book. I know you’ll love them!

Have a wonderful day!!

xo, Hayley

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