Mixed Berry Tiramisu

This MIXED BERRY TIRAMISU is a fun spin on a traditional Italian dessert! Layers of fluffy Twinkie snack cakes topped with raspberry liqueur and a fluffy cream cheese/raspberry whipped cream mixture with four kinds of fresh berries. So perfect for spring and summertime, it's an easy no-bake dessert! This Mixed Berry Tiramisu is bursting with four kinds of berries in a light and fluffy take on tiramisu!

If you could afford one of the following, what would you choose?

A) a maid
B) a chef
C) a nanny
D) a driver
E) a personal trainer

Personally, of the following I’d want a chef, because despite this blog, I am incredibly lazy with cooking. I love baking, but since I live alone, I don’t really need to be whipping up four-course meals on the reg. So that usually means I spend most nights eating boxed mac & cheese or frozen chicken pot pies. (I also eat those because I am poor, so there’s that factor).

I think a chef would force me to eat healthier, because I sure as hell am not paying a chef to make me Kraft macaroni and cheese for dinner. I would want my chef to make me things I always see healthy people eating, like salmon or hemp seeds, because those sound important and healthy.

You may be like, “salmon? That’s not that big of a deal.” But it is because I have a long history with fish and a track record of fainting in their presence. So making salmon is a big deal because I have never successfully made salmon without falling on my face. I once tried to make salmon to impress a boyfriend but I ended up fainting in my kitchen instead. We dated for almost 2 years, so I guess it wasn’t a total bust.

And the other time was when we went to a fish hatchery in third grade, because for some reason those places exist. My class went to look at salmon or trout or who the hell knows, a fish is a fish is a fish, right? At least to me. It’s not like I need to identify fish in a police line-up so I don’t really care. The point WAS, we were at a place surrounded by fish. You could feed fish, you could pet fish, you could see inside of fish, which is what happened to me.

It was a sweltering day and we went inside with my friend and our chaperone where a woman was doing a demonstration about what a fish looks like on the inside. The combination of the smell and the innards and the heat was a lethal combination and I ended up fainting right then and there. When I came to, I was sitting on a step outside still surrounded by fish which someone should have realized that was the initial problem and gotten me the hell out of there. But NO. I had to sit in the heat surrounded by dumbass fish for the next several hours.

To this day I can eat fish in restaurants and such, probably because they have adequate ventilation and I don’t have to actually touch said fish. But making it at home? Unless it’s covered in breading and called a “stick” I can’t prepare it. So yes, having a chef would be awesome because he/she could prepare me fish, which I know are a lot healthier than neon orange noodles with powdered cheese.

And then could make my chef this Mixed Berry Tiramisu for dessert as a thank you for manhandling salmon for me. Xoxo.

This tiramisu is really unlike any other I’ve had because it’s made with two different components: berries, and… Twinkies. You can take the girl out of the snack food aisle, but you can’t take the snack food aisle out of the girl, or something like that.

To be honest, Twinkies are a jillion times better than ladyfingers because I am not a cannibal and also because ladyfingers are HELLA expensive in my neighborhood. You get like 12 for $6 and I am already eating frozen pot pies for dinner so I’m not about to blow my budget on some stale cookies. If you prefer ladyfingers, you may absolutely use them in this recipe. You clearly have more money than I do. Congrats.

This MIXED BERRY TIRAMISU is a fun spin on a traditional Italian dessert! Layers of fluffy Twinkie snack cakes topped with raspberry liqueur and a fluffy cream cheese/raspberry whipped cream mixture with four kinds of fresh berries. So perfect for spring and summertime, it's an easy no-bake dessert! OTHERWISE, use the Twinkies, dude. They are fluffier, provide a wonderful vanilla deliciousness and their cream filling is surprisingly perfect in this tiramisu. It’s drizzled with Chambord and topped with a raspberry jam/cream cheese/whipped cream mixture that’s SO fabulous. Topped with a boatload of fresh berries, it’s the perfect springtime treat!

This MIXED BERRY TIRAMISU is a fun spin on a traditional Italian dessert! Layers of fluffy Twinkie snack cakes topped with raspberry liqueur and a fluffy cream cheese/raspberry whipped cream mixture with four kinds of fresh berries. So perfect for spring and summertime, it's an easy no-bake dessert! *idea adapted from here

5.0 from 1 reviews
Mixed Berry Tiramisu
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 9
 
This Mixed Berry Tiramisu is perfect for spring and summertime! Loaded with fresh, bright berries and a secret ingredient... Twinkies! If you'd prefer, substituting the Twinkies for ladyfingers is okay, too, but the Twinkies add a wonderful fluffiness and great texture to the tiramisu.
Ingredients
  • 1 box (10 count) Twinkies, split in half lengthwise (if you prefer, you may use ladyfingers. I believe you'd need about 20, as ladyfingers are thinner than Twinkies are)
  • 4 Tbsp Chambord or another raspberry liqueur
  • 1 & ½ cups heavy whipping cream
  • 1 cup powdered sugar, divided
  • One 8-ounce pkg cream cheese, at room temperature
  • 1 tsp vanilla extract
  • ½ cup raspberry jam/preserves (I used seedless)
  • 4 cups assorted chopped berries (I used diced strawberries, halved blackberries, raspberries, and blueberries)
Instructions
  1. Line an 8x8" or 9x9" square baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil lightly with cooking spray. Lay out 10 Twinkie halves (cream side up) onto the bottom of the pan. Drizzle evenly with 2 Tbsp of the raspberry liqueur. Set aside briefly.
  2. In the bowl of a stand mixer, whip the heavy cream and ½ cup of the powdered sugar together on high speed until stiff peaks form, about 5-7 minutes. While the heavy cream whips, beat the cream cheese, remaining powdered sugar and vanilla extract with an electric mixer in a medium bowl. Fold in the raspberry preserves and the whipped cream until combined and smooth.
  3. Spread half of the whipped cream mixture over the Twinkie layer; top with 2 cups of assorted chopped berries. Top with the remaining Twinkie halves, cream side up, and drizzle them with the remaining raspberry liqueur. Top with the remaining whipped cream mixture, smoothing it out evenly, followed by the remaining 2 cups of assorted chopped berries.
  4. Cover and refrigerate for at least 4 hours or until set and flavors have combined. Keep covered in the fridge up to 2 days.

This MIXED BERRY TIRAMISU is a fun spin on a traditional Italian dessert! Layers of fluffy Twinkie snack cakes topped with raspberry liqueur and a fluffy cream cheese/raspberry whipped cream mixture with four kinds of fresh berries. So perfect for spring and summertime, it's an easy no-bake dessert! The raspberry liqueur-soaked Twinkies topped with that light & fluffy raspberry whipped cream cheese mixture is amazing on its own… but throw in 4 cups of assorted fresh berries and you get the most outrageous and delicious tiramisu ever!

This MIXED BERRY TIRAMISU is a fun spin on a traditional Italian dessert! Layers of fluffy Twinkie snack cakes topped with raspberry liqueur and a fluffy cream cheese/raspberry whipped cream mixture with four kinds of fresh berries. So perfect for spring and summertime, it's an easy no-bake dessert! Have a super sweet day!

xo, Hayley

Homemade Vanilla Sweet Cream Pudding

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #adThis Homemade Vanilla Sweet Cream Pudding is fantastic! Such an easy recipe that yields such smooth, creamy and silky pudding made entirely from scratch! No one will know coffee creamer is the secret ingredient!

Up until this post, I had never made homemade pudding before. In fact, I don’t even think I’ve tasted homemade pudding, either!

That had to change – and I am so glad it did because homemade pudding is where it’s at!

I have a really good feeling that I will be making this pudding all summer long, because who doesn’t want a fresh-from-the-fridge, ice cold pudding on a hot day? And in Sacramento, it gets hot and early, too! While now it’s all spring showers and breezy days, that will soon change come May and I’ll be reaching for pudding relief all day long 🙂

But in the meantime, this Homemade Vanilla Sweet Cream Pudding will make a fantastic last-minute Easter dessert, or would make a lovely addition to a springtime tea party!

Normally, homemade pudding is made with whole milk or cream, but for this recipe I used International Delight’s Sweet Cream Coffee Creamer which is my hands-down FAVORITE. You can always use another flavor from their line-up of creamers, like French Vanilla, Butter Pecan (OMG), or even Irish Creme! It’s truly limited to your imagination, but I went with Sweet Cream because of its almost melty ice cream flavor and decadence.

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #adMix it up in a saucepan with some sugar, cornstarch (for thick pudding!) and a pinch of salt, then let it cook until thickened. Temper some egg yolks with the hot sugar mixture and add in the yolks, a splash of vanilla extract, and some butter for good measure. The yolks and butter add such a wonderful texture and flavor to this pudding that I truly feel they’re almost mandatory to add!

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #adNow you could serve this warm… but as I mentioned above, I have a thing with chilled pudding, so I chilled mine. Topping it with fresh whipped cream and berries, though – that may also need to be mandatory! OR, layer the fresh pudding with pound cake or angel food cake cubes and sliced fruit for trifles! So simple and perfect for springtime.

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #ad

Homemade Vanilla Sweet Cream Pudding
Author: 
Recipe type: No Bake Treats
Prep time: 
Cook time: 
Total time: 
 
This Homemade Vanilla Sweet Cream Pudding is a real standout recipe! Smooth, silky, buttery vanilla pudding made with a secret ingredient: coffee creamer!
Ingredients
  • 2 & ½ cups International Delight Sweet Cream Coffee Creamer (or you may try this recipe with their French Vanilla Creamer!)
  • Pinch salt
  • ½ cup granulated sugar
  • 3 Tbsp cornstarch
  • 2 large egg yolks
  • 2 tsp vanilla extract
  • 2 Tbsp butter, cubed
  • Fresh whipped cream and berries for serving, optional
Instructions
  1. In a medium saucepan, whisk together the coffee creamer, salt, granulated sugar, and cornstarch until combined and fully incorporated. Turn the heat to medium-high and cook, stirring occasionally, until mixture has thickened, about 5-7 minutes. Make sure the mixture doesn't scorch! Remove from the heat.
  2. Whisk the egg yolks until lightly beaten. Temper the eggs by adding a Tablespoon or two of the hot sugar mixture to the eggs, whisking constantly. Temper again with another Tablespoon if needed. Pour the tempered egg yolks into the sugar mixture along with the vanilla extract and butter, stirring until melted and combined.
  3. Spoon the pudding mixture into individual bowls or cups, or pour into a large bowl. Cover the pudding with plastic wrap by gently pressing the plastic wrap onto the surface of the pudding - this helps prevent a film from forming on the pudding. Refrigerate until chilled, about 1-2 hours.
  4. Just before serving, garnish with fresh whipped cream and berries, if desired.

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #adThis pudding is so thick, creamy and silky-smooth with a wonderful, almost ice-cream-like flavor from the Sweet Cream Coffee Creamer! It’s truly unlike any other pudding I’ve tried!

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #ad Be sure to follow International Delight on Instagram, Twitter, Facebook & Pinterest and sign up to receive their emails for news, recipes, and more!

Have a super sweet day!

xo, Hayley

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Salted Nutella-Filled Chocolate Chunk Cookies

These Salted Nutella-Filled Chocolate Chunk Cookies are marvelous! Soft & chewy cookies with crisp outer edges and stuffed with chocolate chunks and a gooey, molten Nutella center. So easy and tasty! An anything-but-ordinary chocolate chip cookie meets a gooey Nutella center in these delectable Nutella-Filled Chocolate Chunk Cookies!

These cookies were a genius idea on my part (if I do say so myself).

I had a hankering for chocolate, which isn’t super frequent but happens every so often (and I always know how to squash it – with my Ultimate Chocolate Chip Cookie recipe). But I also had a jar of Nutella that was approaching its final days and I knew I needed to use it somehow when… ding ding ding! The clouds parted, angels sang, and these Nutella-Filled Chocolate Chunk Cookies were born.

These start as my Ultimate Chocolate Chip Cookie but they have a secret surprise inside that’s bound to delight any chocolate lover. And that fudgy Nutella center? HEAVEN.

So basically you make up the dough which consists of your usual suspects: butter, brown sugar, and sugar. The higher brown sugar count makes for soft & chewy cookies, and the granulated sugar is there for those delightfully crisp outer edges. Beat those all together and add in your egg and egg yolk – the yolk alone makes for a thicker, softer cookie, FYI – and your vanilla.

Then the baking soda, cornstarch, salt, and all-purpose flour get added to the pot and mixed in. But before you add in the dry ingredients, do yourself a flavor and add in some instant espresso powder. TRUST. It enhances the chocolate flavor ten-fold and makes for such a supremely rich and decadent cookie. The cookies will not taste mocha-y or coffee-ish at all, I promise (unless you want them to, in which case, add up to a Tablespoon!).

Lastly, fold in your chocolate chunks. For these cookies, I used Guittard Super Cookie Chips which are VERY large chocolate chips – almost chunk-like. If you don’t want to use chocolate chunks, don’t – I won’t boss you around. Just use regular chocolate chips! But more chocolate > better, no?

These Salted Nutella-Filled Chocolate Chunk Cookies are marvelous! Soft & chewy cookies with crisp outer edges and stuffed with chocolate chunks and a gooey, molten Nutella center. So easy and tasty! While the dough chills (which is a must, btw), make your Nutella filling by simply dropping little teaspoons of Nutella onto a parchment-lined baking sheet and freezing it. Ta-da! Want it to be even easier? Spoon the Nutella into a zip-top bag, seal out the air and snip off a corner, and pipe little Hershey Kiss-sized swirls of Nutella onto the baking sheet. Freeze until firm, about 1-2 hours.

When it’s time to bake, just roll out a big scoop of cookie dough, place a Nutella swirl in the center, and bake as normal. Salt the bad boys when they get out of the oven – another trust me, but it is SO good. And prepare to swoon.

These Salted Nutella-Filled Chocolate Chunk Cookies are marvelous! Soft & chewy cookies with crisp outer edges and stuffed with chocolate chunks and a gooey, molten Nutella center. So easy and tasty!

5.0 from 1 reviews
Salted Nutella-Filled Chocolate Chunk Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These Nutella-Filled Chocolate Chunk Cookies are phenomenal! Soft and chewy cookies with crisp outer edges and filled with decadent chocolate chunks and a gooey Nutella filling. The salt on top is a must!
Ingredients
  • ¾ cup unsalted butter, softened
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1 tsp instant espresso powder
  • 2 cups all-purpose flour
  • 1 & ¼ cups chocolate chunks or chips
  • ½ cup Nutella (or similar chocolate-hazelnut spread)
  • Coarse sea salt for finishing
Instructions
  1. In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric mixer until combined and creamy, about 2 minutes. Beat in the egg and egg yolk until combined, followed by the vanilla extract. Lastly, beat in the baking soda, cornstarch, instant espresso powder and flour until a soft dough comes together. Fold in the chocolate chunks. Cover and chill in the fridge for at LEAST 2 hours. This is mandatory.
  2. While dough chills, prepare your Nutella filling. Line a plate or small baking sheet with parchment. Spoon the Nutella into a zip-top bag and seal out the air. Snip off a corner and pipe little Hershey Kisses-size drops of Nutella onto the baking sheet. You should get about 16 drops. Freeze until firm.
  3. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners. Using a Tablespoon or 2-Tablespoon-size cookie dough scoop, scoop out a mound of dough. Use your thumb to make an indentation in the center of the dough ball and push a Nutella drop inside. Cover the Nutella drop with the dough and place on the cookie sheets about 2" apart.
  4. Bake for approx. 10-12 minutes, rotating pans halfway through cooking time until the tops look just about set. Do not over-bake, as these will continue to cook as they cool. Sprinkle the tops with coarse sea salt and allow to cool on the baking sheets.

These Salted Nutella-Filled Chocolate Chunk Cookies are marvelous! Soft & chewy cookies with crisp outer edges and stuffed with chocolate chunks and a gooey, molten Nutella center. So easy and tasty! The almost molten-like Nutella center of these cookies is dynamite! So gooey, chocolaty and smooth with the slight crunch of the sea salt. Heaven!

These Salted Nutella-Filled Chocolate Chunk Cookies are marvelous! Soft & chewy cookies with crisp outer edges and stuffed with chocolate chunks and a gooey, molten Nutella center. So easy and tasty! Have a super sweet day!

xo, Hayley

Coca Cola Chocolate Cake

This Coca Cola Chocolate Cake is a marvel! Moist, fluffy, intensely chocolaty cake topped with a buttery, cola syrup poured frosting that's out of this world delicious. A total crowd-pleasing sheet-cake recipe that's so simple to make! Supremely moist and rich, this Coca Cola Chocolate Cake is a fun twist on a Texas sheet cake but made with 2 cans of Coke!

If I were stranded on a deserted island, I would need a Coke fountain machine.

Specifically, Coke Zero, although all Cokes are my favorite. I grew up in a Coca Cola household through and through, even though my Dad was a rebel and drank Diet Pepsi (nope).

Summertime was spent pool-side eating Popsicles and guzzling Coke in between diving competitions with my siblings. Clearly, my family was health-focused, giving children under the age of 13 multiple Cokes a day. Whatever, I turned out fine.

But only until recently did I realize there was such a thing called Coca Cola Cake. What in tarnation was this beautiful creation? A seemingly ordinary chocolate sheet cake with a twist: it’s made with 2 cans of good old-fashioned Coca Cola, and it’s seriously one of the best cakes I’ve ever eaten. Swearsies.

Could you make this with Pepsi, some of you ask. Sure, I suppose, if you hate alliterative titles and prefer the inferior cola of America. Heck, you could probably get away with using store-brand “cola” but it wouldn’t nearly have the same effect that Coke has. Just use the dang Coke and call it a day, okay?

You bake this puppy up just like a regular sheet cake – by boiling together the butter and cocoa… and Coca Cola. Pour it into your dry ingredients, add in a little buttermilk & some eggs, then bake it until it’s pretty and springy and perfect.

This Coca Cola Chocolate Cake is a marvel! Moist, fluffy, intensely chocolaty cake topped with a buttery, cola syrup poured frosting that's out of this world delicious. A total crowd-pleasing sheet-cake recipe that's so simple to make! While it finishes baking, though, you’ll start on the Cola Frosting, which, lemme just preface this by saying may be the best part of the cake. Just like a sheet cake frosting, it’s pourable, no-fuss and crackles at the slightest pressure of your fork cutting into it. If you’re a rebel, you can even add in chopped pecans!

Pour the frosting on and revel in its beauty. You’ve just made a Coca Cola Chocolate Cake! Congrats. Now eat!

This Coca Cola Chocolate Cake is a marvel! Moist, fluffy, intensely chocolaty cake topped with a buttery, cola syrup poured frosting that's out of this world delicious. A total crowd-pleasing sheet-cake recipe that's so simple to make! *adapted from Taste of Home

Coca Cola Chocolate Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
This Coca Cola Chocolate Cake is a dream come true for any soda pop fan! Moist, fluffy chocolate cake with a pourable, delectable cola frosting.
Ingredients
  • FOR THE CAKE:
  • 1 cup (2 sticks) unsalted butter, cubed
  • ¼ cup cocoa powder
  • 1 (12 oz) can Coke (do not use diet)
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup buttermilk
  • 2 eggs
  • 1 tsp vanilla extract
  • FOR THE FROSTING:
  • 1 (12 oz) can Coke (do not use diet)
  • ½ cup butter, cubed
  • ¼ cup cocoa powder
  • 4 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside.
  2. In a medium saucepan, add in the butter, cocoa powder, and can of Coke and bring to a boil over medium heat, whisking occasionally until smooth. While Coke mixture melts, whisk together the granulated sugar, flour, baking soda and salt in a large bowl until combined. Pour the melted Coke mixture into the flour mixture and combine well.
  3. Add in the buttermilk and gently whisk in to combine. Crack in the eggs and stir in the vanilla, whisking until cohesive and smooth. Pour into the prepared pan and bake for approx. 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs.
  4. During the last 15 minutes of the cake baking, make your frosting. In a small saucepan, boil the second can of Coke for 12-15 minutes or until reduced by half and thickened slightly. Whisk in the butter to melt.
  5. In a medium bowl, whisk together the cocoa powder and powdered sugar. Pour in the Coke/butter mixture and whisk until smooth. If adding chopped pecans, do so now. Pour the frosting over the still-hot cake and let set at room temperature for about an hour before cutting into squares.

This Coca Cola Chocolate Cake is a marvel! Moist, fluffy, intensely chocolaty cake topped with a buttery, cola syrup poured frosting that's out of this world delicious. A total crowd-pleasing sheet-cake recipe that's so simple to make! So, I’ll say that this doesn’t have an overwhelming flavor of Coke, so if you had this in mind, let that expectation float away. It has an intense chocolate flavor with a subtle sweetness from that syrupy cola. I feel the cola flavor is more pronounced in the poured frosting than anything, but whatever you do, make this cake! It’s sure to please any cake/Coke/chocolate lover in your life.

This Coca Cola Chocolate Cake is a marvel! Moist, fluffy, intensely chocolaty cake topped with a buttery, cola syrup poured frosting that's out of this world delicious. A total crowd-pleasing sheet-cake recipe that's so simple to make! Have a super sweet day!

xo, Hayley

4-Ingredient Coconut Macaroon Bars

These FOUR INGREDIENT Coconut Macaroon Bars taste just like macaroon cookies but in convenient, easy, crowd-pleasing bar form! Chewy, a little crisp with sweet, nutty coconut flavor in every bite! You’re only four simple ingredients away from making these super coconutty Coconut Macaroon Bars! Chewy, slightly crisp, nutty and sweet, they’re only a few ingredients you probably have at home in your pantry!

So I just got back from QVC! Did you guys catch me on there? (If not, you can always go to QVC’s website and type in “Two in One Desserts” and the video… and the link to buy it! will pop right up!)

It was all the way in pretty West Chester, Pennsylvania and was a whirlwind of a trip. I flew over there on Tuesday, my segment aired live on Wednesday, and I was back in California by Thursday afternoon. PHEW.

But I have to say, the 6+ hour travelling both days was sooo worth the experience of being on QVC.

Everyone who works at QVC is SO sweet. I’m not joking – everyone. From the barista who gave me the strongest tea ever (I needed caffeine to stay up late for my segment!), to the security guards, to the actual hosts, David Venable, Stacy Stauffer and Kerstin Lindquist (the latter of whom declared my cookbook cookies “the BEST!”).

And of course, David loved everything, too 🙂 I even got an infamous Happy Dance out of him!

But now I’m back home to being a regular person and not a celebrity 😉 I don’t have a built-in salon curling my hair before my air time, I don’t have access to my own private dressing room and I’m not hanging backstage with the Scrub Daddy dude, who is awesome, by the way. And I’m kinda misty-eyed about it, I’ll say. Who doesn’t want their hair profesh curled on a whim? Exactly.

So here I am, baking you Coconut Macaroon Bars on a Tuesday. As one does.

I actually made this recipe years and years ago but desperately needed to update the photos, as you can tell if you dare to click the link and see them. (Yikes). But I remembered how delicious those nutty, chewy bars were and knew I had to remake them before Easter and share them with you. So here we are!

These FOUR INGREDIENT Coconut Macaroon Bars taste just like macaroon cookies but in convenient, easy, crowd-pleasing bar form! Chewy, a little crisp with sweet, nutty coconut flavor in every bite! These bars only have four ingredients, and I’m guessing you likely have those ingredients at home already. The one surprise ingredient? Refrigerated crescent roll dough, which is the base of these bars. No, these bars will not taste like a dinner roll with coconut sprinkled on top. Yes, they will surprisingly taste like a coconut macaroon cookie but baked into a bar form for something unique, unexpected, and totally hassle-free, unlike scooping individual mounds of cookie dough.

Make them for your favorite coconut lover!

These FOUR INGREDIENT Coconut Macaroon Bars taste just like macaroon cookies but in convenient, easy, crowd-pleasing bar form! Chewy, a little crisp with sweet, nutty coconut flavor in every bite!

4-Ingredient Coconut Macaroon Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
These Coconut Macaroon Bars have only four simple ingredients - one of which is surprising but makes these bars so easy to prepare!
Ingredients
  • 1 tube refrigerated crescent rolls
  • 3 & ½ cups coconut, divided (I used sweetened coconut)
  • One 14 ounce can sweetened condensed milk
  • 1 tsp almond extract
Instructions
  1. Preheat oven to 350 degrees F. Line a 9x13" rectangular baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray.
  2. Sprinkle the bottom of the pan with 1 cup of the shredded coconut. Unroll the can of crescent roll dough and place it into the bottom of the pan in an even layer, pinching together the perforations to seal. Sprinkle with the remaining coconut. Meanwhile, in a small bowl, whisk together the condensed milk and almond extract to combine; pour the mixture evenly over the top of the coconut bars.
  3. Bake for approx. 30-35 minutes or until the center is just about set and the tops are light golden brown and fragrant. Cool completely before cutting into squares.

These FOUR INGREDIENT Coconut Macaroon Bars taste just like macaroon cookies but in convenient, easy, crowd-pleasing bar form! Chewy, a little crisp with sweet, nutty coconut flavor in every bite! If you’re wondering, the almond extract brings out the sweet nuttiness of the coconut so beautifully! It’s definitely a must-have ingredient for these fabulous bars! Want to take these over the top? Dunk or drizzle them in CHOCOLATE!

These FOUR INGREDIENT Coconut Macaroon Bars taste just like macaroon cookies but in convenient, easy, crowd-pleasing bar form! Chewy, a little crisp with sweet, nutty coconut flavor in every bite! Have a super sweet day!

xo, Hayley

The Best Ever Carrot Cake with Cream Cheese Frosting

This truly is the BEST EVER Carrot Cake! Moist, fluffy, tender spiced cake filled with juicy pineapple, crunchy pecans, fresh carrots and aromatic spices, topped with an orange-spiked cream cheese icing. So perfect, a total crowd-pleasing, impressive cake! This truly is the BEST Carrot Cake with Cream Cheese Frosting I’ve ever had! Moist, fluffy cake flavored with lots of spice topped with a lusciously creamy orange-spiked cream cheese icing.

So it should be no surprise that I am not a carrot cake person.

Never have been, probably never will be.

BUT – that said – I made this for you because I realize that most people do like carrot cake and I have a blatant lack of carrot cake recipes on my site. Probably because my family and I avoid carrot desserts like the plague.

And I have to admit… I REALLY liked this cake. I mean, it was close to feelings of love, for sure… but I don’t want to jump the gun just yet. I’d prefer to let our newfound relationship develop slowly, like a fine wine. Let us become good friends first and then go down the road of love. Ya feel me?

But – I really, really liked this cake. A lot. And I KNOW you will too, especially if you like carrot cake!

Now I know I say I don’t like carrot cake but I have tried it multiple times and I am confident in saying now that this truly is the BEST carrot cake recipe I’ve had. It is so supremely moist and fluffy, studded with carrots, pecans, and pineapple for extra zing and flavor. And the orange-spiked cream cheese frosting is heaven, y’all. The perfect accompaniment to this fabulous cake!

This truly is the BEST EVER Carrot Cake! Moist, fluffy, tender spiced cake filled with juicy pineapple, crunchy pecans, fresh carrots and aromatic spices, topped with an orange-spiked cream cheese icing. So perfect, a total crowd-pleasing, impressive cake! I also know that people have strong opinions about the mix-ins for their carrot cake, to which I say: MIX IN WHATEVER YOU WANT. Prefer walnuts over pecans? Throw them in. Like raisins in your carrot cake slice? Add ’em. Think pineapple is sacrilegious and has no place near your pizza or your cake? Leave it out. This is like a choose-your-own-adventure cake. There is no wrong thing to leave out or mix in.

This truly is the BEST EVER Carrot Cake! Moist, fluffy, tender spiced cake filled with juicy pineapple, crunchy pecans, fresh carrots and aromatic spices, topped with an orange-spiked cream cheese icing. So perfect, a total crowd-pleasing, impressive cake! That said, I did find that this cake was perfect with some crunchy pecans & sweet pineapple. Next time I think I’ll add in some coconut, too! (< And yes, there will be a next time!)

Enjoy!!

This truly is the BEST EVER Carrot Cake! Moist, fluffy, tender spiced cake filled with juicy pineapple, crunchy pecans, fresh carrots and aromatic spices, topped with an orange-spiked cream cheese icing. So perfect, a total crowd-pleasing, impressive cake!

The Best Ever Carrot Cake with Cream Cheese Frosting
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
This carrot cake recipe truly is the BEST carrot cake I've ever had and converted me into becoming a carrot cake lover! So supremely moist, fluffy and delicious. Add or omit mix-ins to suit your preference, but this cake has pineapple and pecans which give it ample flavor.
Ingredients
  • One 8-ounce can crushed pineapple, drained
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable or canola oil
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • ¼ tsp salt
  • 2 tsp ground cinnamon
  • ⅛th tsp ground cloves
  • 1 cup chopped pecans (may substitute walnuts)
  • 2 cups shredded carrots
  • (If you want raisins, add ¾ - 1 cup of raisins, optional)
  • FOR THE FROSTING:
  • One 8-ounce pkg cream cheese, softened
  • ¼ cup butter, softened
  • 1 tsp vanilla extract
  • 3 Tbsp orange juice
  • ¼ cup heavy cream
  • 3 - 3 & ½ cups powdered sugar
  • Additional chopped pecans for garnish, optional
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside.
  2. In a large bowl, whisk together the pineapple and eggs until combined. Whisk in the sugars, oil, and vanilla, followed by the dry ingredients until a cohesive batter comes together. Fold in the pecans, carrots, and raisins (if using) until combined.
  3. Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. In the bowl of a stand mixer, cream together the cream cheese, butter, and vanilla until combined and fluffy, about 1 minute. Beat in the orange juice and gradually add in the powdered sugar, about one cup at a time, until mixture is light and fluffy, streaming in the heavy cream as needed.
  5. Spread the frosting evenly over the cake and sprinkle with remaining chopped pecans, if using. Store covered in the fridge.

This truly is the BEST EVER Carrot Cake! Moist, fluffy, tender spiced cake filled with juicy pineapple, crunchy pecans, fresh carrots and aromatic spices, topped with an orange-spiked cream cheese icing. So perfect, a total crowd-pleasing, impressive cake! Moist, fluffy, tender spiced cake packed with juicy pineapple and crunchy pecans and topped with a glorious orange-spiked cream cheese icing. There is nothing better!

This truly is the BEST EVER Carrot Cake! Moist, fluffy, tender spiced cake filled with juicy pineapple, crunchy pecans, fresh carrots and aromatic spices, topped with an orange-spiked cream cheese icing. So perfect, a total crowd-pleasing, impressive cake! Have a super sweet day!

xo, Hayley

Sweet Cream Gooey Bars

These Sweet Cream Gooey Bars are fabulous! They taste like melted vanilla bean ice cream but in a gooey, chewy bar form! Made with International Delight Sweet Cream Coffee Creamer & fresh vanilla beans for a gorgeous, elegant and delicious bar recipe! #CreamerNation #ad #InDelightThese Sweet Cream Gooey Bars taste just like sweet cream & vanilla bean ice cream in one gooey, chewy, outrageously delicious bar and are made EASY with International Delight Sweet Cream Coffee Creamer!

So for the longest time, I was a coffee faker.

What’s a coffee faker? It’s someone who says they like coffee to impress people but secretly don’t even drink it because it’s too strong. (Being a teenager is hard, okay? I had to impress people where I could… even if it was lying about a coffee obsession.)

My “coffee” was limited to frappes at the local coffee shop which didn’t even have coffee in them. I only got them because I loved all the fun flavors available.

…And then I was introduced to coffee creamers, and my life has changed dramatically for the better, obviously. I started slowly introducing coffee into my morning routine, filled with copious amounts of coffee creamer (AKA, the only way to drink coffee, in my not-so-humble opinion). And to this day, I still can’t have a cup o’ joe without having coffee creamer. It’s, well, the creamer to my coffee. The peanut butter to my jelly. The dog to my bone. You get it, right?

Anyway, as a new ambassador for International Delight, I am SO EXCITED to be bringing you fun recipes made with coffee creamer! If you’ve only considered creamer good for coffee, I’m about to blow your mind, y’all. Coffee creamer is an excellent addition to so many desserts – think about adding it instead of milk to milkshakes as a baby-steps option… and then come back and quickly make these Sweet Cream Gooey Bars!

These Sweet Cream Gooey Bars are fabulous! They taste like melted vanilla bean ice cream but in a gooey, chewy bar form! Made with International Delight Sweet Cream Coffee Creamer & fresh vanilla beans for a gorgeous, elegant and delicious bar recipe! #CreamerNation #ad #InDelightSo I bet you’re wondering what my favorite coffee creamer flavor is… and hands-down, it’s Sweet Cream. There’s something about that vanilla-y, ice cream-y flavor that’s so irresistible to me. I just can’t have my coffee without it!

These Sweet Cream Gooey Bars are fabulous! They taste like melted vanilla bean ice cream but in a gooey, chewy bar form! Made with International Delight Sweet Cream Coffee Creamer & fresh vanilla beans for a gorgeous, elegant and delicious bar recipe! #CreamerNation #ad #InDelightThese bars are made with International Delight’s Sweet Cream Creamer IN THE FILLING which imparts such a wonderful, creamy, almost melted ice-cream flavor to these bars. Combined with vanilla bean, these bars taste like your favorite ice cream parlor’s vanilla ice cream but in a gooey, chewy bar form. SO delicious!

These Sweet Cream Gooey Bars are fabulous! They taste like melted vanilla bean ice cream but in a gooey, chewy bar form! Made with International Delight Sweet Cream Coffee Creamer & fresh vanilla beans for a gorgeous, elegant and delicious bar recipe! #CreamerNation #ad #InDelightAnd if you’re looking for an awesome Easter recipe… may I suggest these bars!? Topped with a light dusting of powdered sugar and studded with fresh vanilla bean seeds, they’re elegant and perfect for a springtime fete. Serve them up on a gorgeous tiered cake stand so guests can help themselves to a piece to snack on alongside their coffee.

Enjoy, coffee lovers & fakers alike! 🙂

These Sweet Cream Gooey Bars are fabulous! They taste like melted vanilla bean ice cream but in a gooey, chewy bar form! Made with International Delight Sweet Cream Coffee Creamer & fresh vanilla beans for a gorgeous, elegant and delicious bar recipe! #CreamerNation #ad #InDelight

5.0 from 1 reviews
Sweet Cream Gooey Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
These Sweet Cream Gooey Bars are one of my new favorite recipes! The filling is so gooey and fabulous and tastes just like melty vanilla ice cream from your favorite upscale parlor.
Ingredients
  • FOR THE BASE:
  • 1 box French vanilla or white cake mix
  • ½ cup (1 stick) butter, melted
  • 1 large egg
  • FOR THE FILLING:
  • One 8 ounce pkg cream cheese, softened
  • 3 large eggs
  • One 16 ounce box powdered sugar
  • 1 Tbsp vanilla bean paste (or sub 2 tsp vanilla extract)
  • ⅓ International Delight Sweet Cream Coffee Creamer
  • ¼ cup butter, melted
  • Additional powdered sugar for dusting on baked bars, optional
Instructions
  1. Preheat oven to 350 degrees F. Line a 9x13” rectangular baking pan with foil and spray with cooking spray. Set aside.
  2. Mix together the crust ingredients until a soft dough comes together. Press into the prepared pan in an even layer; set aside briefly.
  3. Cream the cream cheese until fluffy, about 30 seconds. Beat in the eggs, one at a time, beating well after each addition and scraping down the bowl if needed. Beat in the powdered sugar, followed by the creamer, melted butter, and vanilla bean paste.
  4. Pour the filling over the crust and bake for 37-45 minutes or until mostly set. If the center jiggles slightly, that’s okay – you don’t want to over-bake them as they’ll continue to set as they cool.
  5. Cool completely then refrigerate for at least 2 hours or until set. Dust with additional powdered sugar before serving.

These Sweet Cream Gooey Bars are fabulous! They taste like melted vanilla bean ice cream but in a gooey, chewy bar form! Made with International Delight Sweet Cream Coffee Creamer & fresh vanilla beans for a gorgeous, elegant and delicious bar recipe! #CreamerNation #ad #InDelightBe sure to follow International Delight on Pinterest, Twitter, Facebook & Instagram, and sign up to receive International Delight’s emails for tips, recipes & more!

Have a super sweet day!

xo, Hayley

Disclaimer: This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

 

 
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

The Best Vanilla Bean Pound Cake

This Vanilla Bean Pound Cake is the BEST pound cake recipe! Moist, buttery, fluffy & tender pound cake swirled with fresh vanilla bean flecks for a super flavorful, outstandingly EASY cake recipe! Serve with fresh whipped cream & fruit or cube it for a trifle!If you’re on the search party for a fantastic vanilla pound cake recipe, I’ve got you covered. This Best-Ever Vanilla Bean Pound Cake is moist, fluffy, and delectable on its own or topped with freshly whipped cream and berries.

YOU GUYS.

This pound cake is EVERYTHING. EVERYTHING, I tell you!

And it’s SO EASY. I promise.

Most of you wouldn’t know, but I have an issue with the 9″ loaf pan.

Growing up, we had glass loaf pans and we also never used them because nobody cooked in my house. I’m certain my mom bought them as an illusion so guests would think she spent weekends gently mixing together banana bread batter before feeding her children with the fruits of her labor.

(Although on second thought, what guest would be rummaging through our kitchen cupboards on a solo mission to find loaf pans? Not even I would do that, and I’m hella weird.)

ANYWAY. Once I started baking, I realized I really don’t like glass loaf pans because they never consistently cooked my banana bread. The bottom would be overcooked and the top would be wonky. It was just this whole thing and I really despised those pans, so I started using disposable foil pans.

Those are a game-changer! First, it’s easy to pawn off your treats because you don’t have to worry about whether or not your friend will hoard your Great Aunt Milly’s precious antique loaf pan for too long, and you can just toss ’em or even wipe them clean and reuse them afterward.

This Vanilla Bean Pound Cake is the BEST pound cake recipe! Moist, buttery, fluffy & tender pound cake swirled with fresh vanilla bean flecks for a super flavorful, outstandingly EASY cake recipe! Serve with fresh whipped cream & fruit or cube it for a trifle!But then I went out and bought myself a nice light metal loaf pan thinking I would be left with the glass loaf pan curse. I baked this in my new loaf pan, basically putting a voodoo hex on the pound cake before I even put it in the oven because I am cynical.

But it worked! Oh, did it work. This cake is GLORIOUS. And of course, this recipe will work with any pan you have but with likely *slighty* different results. When baking loaves of things (banana bread, pound cake, meatloaf) I really recommend using a lighter metal baking pan as it personally bakes more consistently to me. Dark pans tend to cook faster, and glass pans – well, it depends on what the Farmers Almanac says for that day because glass pans just dumbfound me, y’all.

(Side note: I know that’s going to be on my tombstone. Hayley Parker – Glass Pans Dumbfounded Her)

This Vanilla Bean Pound Cake is the BEST pound cake recipe! Moist, buttery, fluffy & tender pound cake swirled with fresh vanilla bean flecks for a super flavorful, outstandingly EASY cake recipe! Serve with fresh whipped cream & fruit or cube it for a trifle!ANYWAY, no matter how ya slice it, you’re going to want to bake this Vanilla Bean Pound Cake. It is so supremely moist and flavorful, with little flecks of vanilla bean swirled throughout in every bite. It’s the perfect thing to snack on straight-up, but it’s also an amazing vehicle for dressing up freshly whipped cream and assorted berries for a lovely dessert, or cube it up and toss it in a trifle.

This Vanilla Bean Pound Cake is the BEST pound cake recipe! Moist, buttery, fluffy & tender pound cake swirled with fresh vanilla bean flecks for a super flavorful, outstandingly EASY cake recipe! Serve with fresh whipped cream & fruit or cube it for a trifle!What are you waiting for? Find your trusty pan and make it!

This Vanilla Bean Pound Cake is the BEST pound cake recipe! Moist, buttery, fluffy & tender pound cake swirled with fresh vanilla bean flecks for a super flavorful, outstandingly EASY cake recipe! Serve with fresh whipped cream & fruit or cube it for a trifle!*adapted from Southern Lady Magazine

The Best Vanilla Bean Pound Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
This Vanilla Bean Pound Cake truly is the BEST pound cake I've ever had or made! Moist, buttery, delicious cake with a tender crumb and beautiful flecks of vanilla beans swirled throughout every bite.
Ingredients
  • ¾ cup salted butter, softened
  • 1 & ½ cups granulated sugar
  • 4 large eggs
  • 1 vanilla bean, split lengthwise and seeds scraped (I recommend Rodelle vanilla beans)
  • 1 & ½ cups all-purpose flour
  • 2 tsp vanilla extract
  • ½ cup heavy whipping cream
  • Fresh whipped cream or whipped topping and berries for serving, optional but recommended
Instructions
  1. Preheat oven to 300 degrees F. Spray a 9" rectangular loaf pan with cooking spray lightly. Place a piece of parchment in the pan and up the sides and spray again. This will make the cake much easier to lift out.
  2. In the bowl of a stand mixer, cream together the butter and sugar on medium speed until fluffy and pale in color, about 3 minutes. Gradually add the eggs, one at a time, beating well after each addition. Beat in the vanilla bean seeds to combine, followed by half of the flour.
  3. Mix together the vanilla extract and the heavy cream and pour half into the mixer, beating on low speed until incorporated. Follow with the remaining flour and lastly, the remaining heavy cream mixture until a soft batter has come together. Spread the batter into the prepared pan.
  4. Bake for approx. 1 hour to 1 hr 15 mins or until the top is golden brown and a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely before slicing. NOTE: If you notice halfway through the baking time that the cake is browning too quickly, loosely tent the top of the loaf pan with foil.

This Vanilla Bean Pound Cake is the BEST pound cake recipe! Moist, buttery, fluffy & tender pound cake swirled with fresh vanilla bean flecks for a super flavorful, outstandingly EASY cake recipe! Serve with fresh whipped cream & fruit or cube it for a trifle!Moist, flavorful, tender pound cake bursting with fresh flecks of aromatic vanilla beans. This pound cake is SO divine!

This Vanilla Bean Pound Cake is the BEST pound cake recipe! Moist, buttery, fluffy & tender pound cake swirled with fresh vanilla bean flecks for a super flavorful, outstandingly EASY cake recipe! Serve with fresh whipped cream & fruit or cube it for a trifle! Have a super sweet day!

xo, Hayley

 

Mojito Bars

These MOJITO BARS are like classic lemon bars but with a lime & mint twist! A buttery shortbread crust topped with a fresh lime and rum-soaked mint curd, baked to perfection! Tastes JUST like a classic mojito, beach optional!These Mojito Bars have all the flavors of a mojito that you love in one gooey, chewy, delectable bar! This is such a fun twist on a classic lemon bar!

Do you ever need a change? I suppose that’s a really dumb question, because everyone needs a change every once in awhile.

But even me – Girl Who Generally Fears Change – needs a change every now and again.

Like, especially now… I am kind of dying for a pixie haircut. And lately I cannot get enough of pineapple salsa by Newman’s brand. WHAT IS HAPPENING TO ME.

And although lemon reminds me so much of springtime (or vice versa), I have already been-there, done-that with lemon bars and wanted something different. Something fresh and exciting. Like the pixie haircut of desserts.

So I made Mojito Bars. Natch.

These are just like lemon bars in construction but made with limes and mint, a pairing so heavenly they made a drink out of it. (Uh.. the mojito, in case you were wondering).

So basically, anatomically, they’re made with the same shortbread-y crust as a classic lemon bar. Partially bake that sucker, then pour on the filling which consists of lime juice & zest, some eggs, sugar, a splash of milk, and rum-soaked mint leaves. *record scratch* RUM-SOAKED MINT LEAVES, Y’ALL. Or if you want to keep these booze-free (who are you?), rum-extract-soaked mint leaves.

HALLELUJAH.

Bake ’em up until they’re just about set, then chill them. I know, total buzzkill BUT totally necessary to make sure they cut evenly and prettily. Otherwise you’ll have a mojito hot-mess on your hands. Which, ironically is my nickname when I drink too many mojitos. ANYWAY.

These MOJITO BARS are like classic lemon bars but with a lime & mint twist! A buttery shortbread crust topped with a fresh lime and rum-soaked mint curd, baked to perfection! Tastes JUST like a classic mojito, beach optional!Then eat them by the pool or while sunbathing or just eat them inside curled up by the fire because it’s still blizzard-ing in some states and this will be your one-way ticket to paradise.

BRB, Mojito-ing everything!

These MOJITO BARS are like classic lemon bars but with a lime & mint twist! A buttery shortbread crust topped with a fresh lime and rum-soaked mint curd, baked to perfection! Tastes JUST like a classic mojito, beach optional!*adapted from Gold Medal Flour

Mojito Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
These Mojito Bars have all the juicy flavors of mojitos you love in a gooey, chewy, irresistible bar form! A fun twist on the classic lemon bar!
Ingredients
  • FOR THE CRUST:
  • ¾ cup salted butter, softened
  • ½ cup powdered sugar
  • 1 & ¾ cups all-purpose flour
  • FOR THE MINT:
  • 3 Tbsp light rum OR 1 tsp rum extract + 3 Tbsp water
  • 16-20 mint leaves, roughly chopped
  • FOR THE FILLING:
  • 4 eggs
  • 1 & ½ cups granulated sugar
  • ¼ tsp salt
  • ¼ cup all-purpose flour
  • Zest of two limes
  • ⅔ cup lime juice
  • 2 Tbsp milk
  • 1-2 drops green food coloring, optional
  • Additional powdered sugar for garnish, optional
Instructions
  1. Preheat oven to 350 degrees F. Line a 9x13" rectangular pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside briefly.
  2. Combine the butter, powdered sugar, and flour together with an electric mixer until a soft dough comes together. Press the dough evenly into the prepared pan. Bake for approx. 8-10 minutes.
  3. While crust pre-bakes, steep the mint. Combine the rum and mint leaves (or, if using rum extract, rum extract, water, and mint leaves) and steep in a bowl while the crust bakes. Then make your filling: In a medium bowl, whisk together the eggs, sugar, flour, and salt until creamy and pale yellow. Whisk in the lime zest, juice, and milk, followed by the green food coloring, if using. Lastly, strain the mint leaves and add the liquid from the mint leaves to the filling mixture, stirring to combine.
  4. Pour the filling evenly over the crust and return to the oven. Bake for an additional 20-25 minutes or until the center is just about set - if it jiggles a little, that's okay, but it shouldn't be sloshing in the pan. Remember, do not over bake these! Cool the bars in the pan completely, then refrigerate for at least 1-2 hours before cutting for cleaner squares. Garnish with additional powdered sugar, if you'd like.

These MOJITO BARS are like classic lemon bars but with a lime & mint twist! A buttery shortbread crust topped with a fresh lime and rum-soaked mint curd, baked to perfection! Tastes JUST like a classic mojito, beach optional!The rum-soaked mint leaves really add a lovely minty punch to these zesty, bright and tart lime bars and are a MUST in a mojito!! I hope you love this fun twist!

These MOJITO BARS are like classic lemon bars but with a lime & mint twist! A buttery shortbread crust topped with a fresh lime and rum-soaked mint curd, baked to perfection! Tastes JUST like a classic mojito, beach optional! Have a super sweet day!

xo, Hayley

 

 

 

Triple Coconut Poke Cake

This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year! Attention all coconut lovers! This Triple Coconut Poke Cake will be your new go-to dessert for coconut cravings! Moist, fluffy cake soaked in cream of coconut and topped with a light coconut whipped cream and toasted coconut.

Can we talk a little about cat-calling for a sec?

I promise I won’t go on a feminist tirade about the mental and emotional ramifications of cat-calling or anything – I’ll let you PM me if you want that. BUT. Cat-calling is still a thing?

I didn’t think so, but that’s probably because no guy looks at me walking down the street. No guys look at me period. I think it’s a combination of me perfecting my RBF, the fact that I never wear makeup anymore so I perpetually look haggard and tired in one fell swoop and because I don’t even care anymore about how I dress, which usually means I’m wearing black leggings, a black shirt, and black boots every. single. day.

(Side note: those people who say “leggings aren’t pants” clearly has never been a plus-size woman, mmkay? The whole denim waistband situation that cuts off circulation to my gut is not how I want to spend my day, so leggings it is.)

But anyway, I was walking down the street in the little downtown area of my city when this older dude – maybe 60s? – is approaching me on a reclining bike. He’s wearing neon everything – from his visor to his shoes – and kind of looks like Sammy Hagar if he was a middle class person with a penchant for neon colors.

Anyway, Sammy – as he’s approaching me – shouts as loud as possible, “HEY, GIRL! LOOKIN’ GOOD! I LIKE A GIRL THAT’S HEALTHY!” as he rode by on his contraption. And it was then that I stopped dead in my tracks, looked down at my rotund figure – all 200+ pounds of me – and decided Sammy was clearly on drugs and where can I get the drugs that make me look healthy because I want some.

So then I came home and realized Sammy has been the only dude to hit on me in the last several YEARS. I’m not kidding. Well, okay, I’m lying. There was the elderly man in the antique store who called me “delicious” but I choose to forget about that because frankly, it gives me night terrors.

And then I forgot about the whole situation and ate a piece of cake. As healthy women do.

This Triple Coconut Poke Cake is what coconut dreams are made of. The cake itself is a cinch – whip it up with some coconut cream pudding mix and coconut milk in the batter for a subtle, coconutty flavor. Once it’s baked, poke holes all over the top and get out your aggressions, then slather on a mixture of cream of coconut (more on that in a sec) and condensed milk. Frost that pretty with some fresh coconut whipped cream and top with toasted coconut for good measure. Done & done.

This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year! *So about that cream of coconut. It’s not coconut milk, y’all. It’s CREAM of COCONUT. There is a difference! Coconut milk is quite runny, like standard cow’s milk. Cream of Coconut is thick, almost like a paste. If we’re being honest, you could very well use coconut milk in the filling, but it would be runnier and not as much of a concentrated coconut flavor. Cream of Coconut tends to be stronger and thicker, almost resulting in a pudding-like filling texture in the cake which is so lovely! (Also – you can find it on the international/Asian foods aisle in most grocery stores. Just check the labels as many stores readily stock more coconut milk brands than cream of coconut brands).

This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year! Whatever you do, make this cake! And then listen to some Sammy Hagar, I suppose.

This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year!

Triple Coconut Poke Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
This Triple Coconut Poke Cake has TRIPLE the coconut flavor and is so easy to make!
Ingredients
  • FOR THE CAKE & FILLING:
  • 1 box white cake mix
  • 3 eggs
  • ½ cup vegetable or canola oil
  • 1 tsp coconut extract
  • 1 cup coconut milk or water
  • One 3.4 oz box instant dry coconut cream pudding mix
  • One 14 oz can sweetened condensed milk
  • ½ cup Cream of Coconut
  • FOR THE TOPPING:
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1-2 tsp coconut extract (depending on how strong you'd like it. I recommend starting with 1 tsp)
  • 1 & ½ cups toasted coconut
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside.
  2. In a large bowl, combine the cake mix, eggs, oil, coconut milk/water, coconut extract and dry pudding mix with an electric mixer, beating until well mixed, about 2 minutes. Pour the batter evenly into the prepared pan and bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for about 20 minutes.
  3. Using a skewer or a wooden spoon handle, poke holes all over the surface of the cake. Meanwhile, in a medium bowl, whisk together the condensed milk and cream of coconut until blended. Pour the mixture over the top of the cake, allowing it to seep into the holes. Refrigerate for at least an hour.
  4. Just before serving, beat the heavy whipping cream, powdered sugar, and coconut extract together with an electric mixer until stiff peaks form, about 5-7 minutes. Spread the whipped cream over the cake in an even layer and top with the toasted coconut. Store covered in the fridge, up to 3 days.

This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year! Moist, fluffy, creamy and irresistibly coconutty! Any coconut lover will flip for this cake!

This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year! Have a super sweet day!

xo, Hayley

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