Bars | The Domestic Rebel

Peppermint Bark Cheesecake Bars

December 19, 2016 Leave a Comment

These Peppermint Bark Cheesecake Bars are such a fun new way to enjoy the season’s favorite sweet: peppermint bark!

So have you noticed nowadays during Christmas season, everything is peppermint barkified?

And now here I am, giving you more peppermint barkified treats. I’m not sorry.

But I think those peppermint bark purveyors are onto something: the stuff is seriously addictive, and nothing seems more wintry and delicious this time of year than the good ol’ P.B. (That’s not peanut butter, just FYI).

I got the idea to make this cheesecake from The Cheesecake Factory because they have their own version of this P.B. goodness in the restaurant this time of year. When I took a bite, it was like heaven’s gates opened and angels sang – seriously life-changing.

But if your Cheesecake Factory is like mine, it’s a little pricey, AND it’s smack dab in the middle of the biggest mall in the area. Which means it’s smack dab in the middle of the worst parking lot in the area. During Christmas. I’ll let you figure it out.

So clearly jumping in the car, braving the crowds and finding a parking spot just for a piece of peppermint bark cheesecake isn’t in the cards. So I resorted to making my own… and I’m glad I did!

This comes from my Perfect Cheesecake Bars recipe, which I recommend you make if you’ve never tried it. Honestly, I prefer making cheesecake bars over an entire pan of cheesecake because A) they’re so much easier, and B) portion control! But if you’re a cheesecake connoisseur and prefer big ol’ pans of cheesecake, go ahead and make this into a larger cake. Just don’t blame me when you face plant the entire thing.

And since it’s less than a week to Christmas, you have plenty of time to make a test batch to enjoy before the big day! YOU’RE WELCOME.

Peppermint Bark Cheesecake Bars

Author: Hayley Parker, The Domestic Rebel

Recipe type: Bars

Prep time: 10 mins

Cook time: 52 mins

Total time: 1 hour 2 mins

Serves: 9

These Peppermint Bark Cheesecake Bars are my new favorite seasonal treat! Creamy, silky-smooth and packed with peppermint bark flavor and pieces in every bite!

Ingredients

FOR CRUST:
20 Oreo cookies, finely crushed into crumbs
5 Tbsp butter, melted
FOR CHEESECAKE:
2 (8 oz) pkgs cream cheese, at room temperature
⅔ cup sugar
2 eggs
1 tsp vanilla extract
½ tsp peppermint extract
⅓ cup sour cream
1 cup chopped peppermint bark pieces
Whipped cream, crushed candy canes and peppermint bark pieces for garnish, optional but recommended

Instructions

Preheat your oven to 325 degrees F. Line an 8x8" or 9x9" square baking pan with foil, extending the foil over the edges of the pan. Spray the foil lightly with cooking spray; set aside.
In a large bowl, combine the Oreo cookie crumbs and melted butter, stirring until moistened. Press into the prepared pan in an even layer. Bake for 12 minutes. Remove from oven, but keep oven on.
In the bowl of a stand mixer, cream together the cream cheese and sugar until smooth and creamy, about 2 minutes. Beat in the eggs, one at a time, mixing well after each addition. Beat in the vanilla and peppermint extracts, beating well. Lastly, add in the sour cream and beat well. Fold in the peppermint bark pieces.
Pour the cheesecake filling into the crust and continue baking for 35-40 minutes or until the center is just about set and not sloshing around in the pan; if it jiggles a little, that's okay. Cool completely, then refrigerate for at least 3 hours before cutting into bars.

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These Peppermint Bark Cheesecake Bars are a winter wonder! Easy, creamy cheesecake bars made with an Oreo cookie crust and topped with a deliciously smooth cheesecake studded with peppermint bark pieces. So fabulous and perfect for Christmas!

Creamy, smooth and studded with real peppermint bark pieces, this cheesecake may be my new favorite flavor!

Have a super sweet day!

xo, Hayley

Filed Under: Bars, Candy, Cheesecake, Chocolate, Christmas, Everything!, Holiday, Mint

Eggnog Gooey Butter Bars

November 7, 2016 6 Comments

If you love eggnog, these Eggnog Gooey Butter Bars are for YOU! Loaded with creamy eggnog and rum flavors in one gooey, chewy bar recipe!

Every year, this happens.

Every year, I remember incorrectly. I think I like eggnog. I get excited when I see it in stores, I inevitably buy a carton and when I take a gulp I realize I don’t really like eggnog all that much.

Sometimes, yes – sometimes I think a small glass sounds really good and festive. Sometimes I’ll get eggnog coffee creamer and add a splash to my coffee so I can feel even more Christmas-y. But glugging an entire carton by myself? Sorry, eggnog lovers – I can’t do it. #foodbloggerfail

BUT, because I’m a loving, caring, giving kind of person, I am willing to sacrifice my fairweather feelings toward eggnog and make eggnog treats for you. Because I love ya and I know a lot of you can chug the stuff no problem. I’m here for you.

Enter: these Eggnog Gooey Butter Bars. They are PACKED with eggnog flavor, so this is not for other fairweather eggnog people. They are for die-hard, hardcore eggnog people. (Side note: ‘eggnog people’ would make an awesome band name. Just saying.)

It’s the recipe for these Gooey Butter Cake Bars but tweaked to have the ultimate eggnog flavor punch. I started with a white cake mix base which you press into the pan. Then I whipped up the eggnog gooey butter part of the equation which consists of cream cheese, eggs, powdered sugar, a little bit of rum and vanilla extracts, eggnog and butter. I mean… can you even handle the awesomeness?

Pour the gooey filling over the base and bake it until golden and just about set. Let it cool – I know, it’s excruciating – and then cut it into bars.

Easy, fabulous, gooey. These are for you, my eggnog people!

5.0 from 1 reviews

Eggnog Gooey Butter Bars

Author: Hayley Parker, The Domestic Rebel

Recipe type: Bars

Prep time: 2 hours 10 mins

Cook time: 45 mins

Total time: 2 hours 55 mins

Serves: 15-18

These Eggnog Gooey Butter Bars are for all those eggnog lovers out there! Gooey, chewy bars packed with creamy eggnog flavors. A great holiday treat!

Ingredients

FOR CRUST:
1 pkg white cake mix
½ cup (1 stick) butter, melted
1 egg
FOR EGGNOG FILLING:
1 (8 oz) pkg cream cheese, softened
3 eggs
½ tsp rum extract
1 tsp vanilla extract
¼ tsp ground nutmeg
1 (16 oz) box powdered sugar
¼ cup eggnog
¼ cup butter, melted
Additional powdered sugar for dusting, optional

Instructions

Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
In a large bowl, combine the cake mix, melted butter and egg until a thick dough forms. Press the dough into the prepared pan in an even layer. Set aside briefly.
In the bowl of a stand mixer, beat the cream cheese until creamy and smooth, about 1 minute. Add in the eggs, one at a time, beating well after each addition. Add in the rum and vanilla extracts, the nutmeg and the entire box of powdered sugar, beating well until smooth. Lastly, beat in the eggnog and melted butter until smooth and combined.
Pour the filling mixture evenly over the bar base. Bake for approx. 37-45 minutes or until golden brown on top and mostly set. It's okay if the bars jiggle a little when moved, but they should not be sloshing around in the pan. The bars will continue to set as they cool. Remove from the oven and allow to cool completely, about 1 hour.
Refrigerate the bars to set for about 2 hours. Cut into squares and dust with additional powdered sugar before serving, if using.

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Eggnog Gooey Butter Bars are a fun twist on the classic butter cake recipe! Easy, impressive and packed with rum, nutmeg and eggnog flavors in a gooey, chewy bar! Perfect for Christmas!

These bars are perfect for anyone who wants a taste of the holiday season! A fun twist to a classic recipe 🙂

Have a super sweet day!

xo, Hayley

Filed Under: Bars, Christmas, Everything!, Holiday

Caramel Apple Butter Gooey Bars

October 24, 2016 3 Comments

Caramel apple fans, rejoice! These Caramel Apple Butter Gooey Bars are utterly delicious! A spice cake base with a gooey apple butter filling and a drizzling of caramel finishes these outrageously awesome bars.

So because I need new friends, I joined that site Meet-Up.

If you don’t know, it’s kinda like a dating site but for finding hobby groups and making new friends. Totally low-pressure, easygoing stuff.

I joined a group that focuses around making new girlfriends because I desperately need more of those. (And my ‘more’, I mean any).

And you know what? It went well, even according to me, perpetual pessimist of all things.

We met at a lovely local lady’s house and played card games for a few hours, had some wine, and just chatted. I couldn’t have asked for a better, more laid-back first time hanging out with complete strangers. So if any of y’all are reading this, thanks for the good time, ladies!

Honestly? I was just glad I didn’t gravitate toward the host’s cat like I normally do at places where I don’t know anyone. I used to have this ex-boyfriend who loved to go to parties. At every party, there were throngs of people I went to high school with, but they were people I didn’t really hang out with in high school, either, so it was awkward making small talk with someone who sat behind me in math class second period for 6 months.

Anyway, whenever I’d be at these parties – and I’m not a big drinker anyway, so I’d be nursing a water bottle – I’d hang out in the corner and stalk the animal that lived there. I’d pet it and scratch it and telepathically beg said animal to stay with me and never leave my side… only to have said animal bolt the second it sensed a stage-five clinger in its presence.

But I’m happy to report I did not scare away any animals at this Meet-Up. #Firsts

I should have brought these Caramel Apple Butter Gooey Bars with me to the game night, but instead I brought chocolate chip cookies. The cookies were fine, of course – but there’s something so warm and fall-like about these bars. Maybe it’s the apple butter loaded inside each bite, or the buttery caramel that reminds me of apple-picking and falling leaves.

Caramel Apple Butter Gooey Bars. They make a good impression!

Caramel Apple Butter Gooey Bars

Author: Hayley Parker, The Domestic Rebel

Recipe type: Bars

Prep time: 2 hours 10 mins

Cook time: 45 mins

Total time: 2 hours 55 mins

Serves: 15-18

These Caramel Apple Butter Gooey Bars are fantastically gooey, rich and easy to make with an irresistible apple butter filling and a buttery caramel drizzle.

Ingredients

FOR CRUST:
1 box spice cake mix
1 egg
½ cup (1 stick) butter, melted
FOR FILLING & DRIZZLE:
1 (8 oz) pkg cream cheese, at room temperature
1 cup apple butter (homemade or prepared)
½ cup brown sugar
1 tsp vanilla extract
2 tsp apple pie spice
3 eggs
1 (16 oz) box powdered sugar
½ cup (1 stick) butter, melted
Caramel sauce or dulce de leche for drizzling, recommended

Instructions

Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
In a large bowl, combine the spice cake mix, egg and melted butter until a thick dough forms. Press the dough evenly into the prepared pan; set aside.
In the bowl of a stand mixer, cream together the cream cheese, apple butter and brown sugar until smooth, about 1 minute. Add in the vanilla extract, apple pie spice and eggs, one at a time, mixing well after each addition. Add in the box of powdered sugar, mixing well, followed by the melted butter. Beat until mixed together.
Pour the apple butter filling on top of the crust and bake for approximately 35-45 minutes or until just about set. The center will be slightly jiggly - that's okay as it will continue to set up as it cools. If the center is sloshing around, bake it for a little longer using 5-minute increments.
Cool the bars completely, then refrigerate for at least 2-3 hours or until set. Cut into bars and drizzle with caramel sauce or dulce de leche before serving.

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These Caramel Apple Butter Gooey Bars are so delicious and GREAT for fall! A spice cake base, cinnamon & apple pie-spiced apple butter filling and buttery caramel complete these gooey, chewy, perfect bars.

Gooey, chewy, thick and perfectly spiced for fall! I can’t wait for you guys to give these a try!

Have a super sweet day!

xo, Hayley

Filed Under: Bars, Caramel, Everything!

Pecan Praline Cheesecake Bars

October 11, 2016 4 Comments

If you love the taste of Southern pralines, you’ll flip for these Pecan Praline Cheesecake Bars! Buttery smooth with a pecan sandie cookie crust, a brown sugar cheesecake layer and topped with a rich and gooey praline sauce.

So I need to start working on trusting my gut again.

I used to be super good with my female intuition. We were BFFs, always judging situations together and making snap decisions like Thelma and Louise. We were tight. Sisters from another mister. Soul sisters. I could tell her anything and she would listen patiently and NOT TALK BACK BECAUSE I DO NOT TALK TO THE VOICES IN MY HEAD. Sorry, just had to leave that there in case my doctor reads this. Moving on…

But lately we’ve had some kind of falling out.

And now I can’t make proper snap decisions to save my life.

Snap decisions like, should I get behind that red Toyota in the left lane, or stay where I am behind the Mercedes in the right lane? (Spoiler: always go behind any other car than a Mercedes. I swear, Mercedes drivers are the slowest in all the land. Sorry to Mercedes drivers, but like, can y’all pick up the pace?)

This post should also be titled: I need to work on my patience. So spare me the comments telling me I’m impatient. I KNOW, DANGIT.

But seriously, how do you hone in on your intuition and choose the fastest lane in the McDonald’s drive-thru just by sight and car type alone? I’m asking for… uh, research purposes.

ANYWAY, my intuition is still awesome for tasting delicious food because I definitely knew when I saw these Pecan Praline Cheesecake Bars that they would taste phenomenal. It’s hard not to when you have a pecan Sandie cookie crust, a brown sugar cheesecake and a silky, buttery praline sauce. I meaaan…

And this sauce? HONEY, do not let this sauce only grace these cheesecake bars. I demand that you use your whip-smart intuition and slather this sauce on EVERYTHING. Waffles, pancakes, French toast, pound cake, flipflops… I literally do not care, but don’t let this liquid gold go to waste once the cheesecake bars are done for.

And that, my friends, is how you do cheesecake. Mic drop.

5.0 from 2 reviews

Pecan Praline Cheesecake Bars

Author: Hayley Parker, The Domestic Rebel

Recipe type: Bars

Prep time: 2 hours 20 mins

Cook time: 52 mins

Total time: 3 hours 12 mins

Serves: 9

These Pecan Praline Cheesecake Bars are silky smooth and utterly divine! A must-make!

Ingredients

FOR CRUST:
1 (11.3 oz) pkg Pecan Sandie Cookies, finely ground
⅓ cup melted butter
¼ cup brown sugar
FOR CHEESECAKE:
2 (8 oz) pkgs cream cheese, at room temperature
⅔ cup brown sugar
2 eggs
1 tsp vanilla extract
½ cup sour cream
FOR PRALINE SAUCE:
1 cup brown sugar
¼ cup butter
¼ cup heavy cream
1 tsp vanilla extract
1 cup chopped pecans

Instructions

Preheat oven to 325 degrees F. Line an 8x8" square pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
In a large bowl, combine the pecan Sandie cookie grounds, melted butter and brown sugar together until moistened. Press into the prepared pan in an even layer. Bake for approx. 10-12 minutes. Remove from oven and keep oven on.
While crust bakes: In the bowl of a stand mixer, cream together the cream cheese and brown sugar together until smooth, about 1 minute. Add in the eggs, one at a time, and the vanilla, beating well after each addition. Lastly, beat in the sour cream until just combined. Pour the cheesecake filling over the still-hot crust and place into the oven.
Bake for approx. 35-40 minutes or until the center is just about set. If it's slightly jiggly, that's okay - but it should not be sloshing around in the pan. Cool completely, then refrigerate for at least 2 hours to set.
While cheesecake chills, make your praline sauce. In a medium saucepan, add the brown sugar and butter and bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from the heat and add in the cream and vanilla, taking care as the mixture may violently bubble up. Stir until combined, then cool to room temperature. Stir in the pecans just before serving.

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These Pecan Praline Cheesecake Bars have a pecan cookie crust, a creamy brown sugar cheesecake and a heavenly, buttery, rich and gooey praline pecan sauce on top. So easy, super impressive and utterly gorgeous and DELICIOUS!

Buttery, creamy brown sugar cheesecake, brown sugar-y pecan cookie crust and that heavenly sauce make for a seriously delicious cheesecake bar!

Have a super sweet day!

xo, Hayley

Filed Under: Bars, Caramel, Cheesecake, Everything!

Pecan Praline Blondies

September 27, 2016 8 Comments

Even if you aren’t a Southerner, you probably know what pralines are – those crisp, buttery, melt-in-your-mouth candies filled with crunchy pecans. Get that same flavor here in these addictively irresistible Pecan Praline Blondies!

So I’ve only ever had true, authentic Georgian pralines once. And it was like, the best thing ever of my LIFE.

…And I found them in the gift shop at the Atlanta airport when I had a layover there. #truth

I mean, what else do you do when you’re stranded in a Georgia airport besides read trashy gossip magazines and drink a jumbo-sized Coke Zero? Exactly.

Anyway, I bought a big ol’ bag of pralines because I needed to understand what this Southern classic dessert hype was all about. And I think I maybe arrived at my house with one or two pralines left – I seriously ate. them. ALL.

So now I need to plan a trip just to go back to the South and eat my weight in pralines. Because that’s totally something I’d do. #alsotruth

I have tried making pralines at home, but typically pralines are quite finicky and require a precise kind of climate. If it’s too humid, they may never set up. Typically, that means no pralines in the summertime, and I really loathe having Mother Nature dictate when I can and cannot have candy. You already do it to my fruits and vegetables, but damn you for preventing me from making pralines!

These Pecan Praline Blondies take the guesswork and magic spells out of making pralines. You don’t need a specific climate, you don’t need to break out your book of witchcraft and wizardry, and you don’t need to do rain dances and/or prayers to ensure it works. This recipe is that easy.

Not to mention, this recipe is a one-pot recipe. That’s right: a single pot is used to make both the blondie batter and the praline frosting. I win at eliminating unnecessary dishes! That’s how much I hate putting dishes away.

So break out your favorite sauce pot and preheat the oven. We’re taking a tour of the South in your mouth. Or… wait, that doesn’t sound right. Whatever. Oh look, PRALINES!!

Pecan Praline Blondies

Author: Hayley Parker, The Domestic Rebel

Recipe type: Bars

Prep time: 2 hours 20 mins

Cook time: 22 mins

Total time: 2 hours 42 mins

Serves: 15-18

These Pecan Praline Blondies are fantastic! Rich and sinfully sweet with crunchy pecans and loads of butter and brown sugar. A must-make!

Ingredients

FOR BLONDIES:
1 cup (2 sticks) unsalted butter
2 cups brown sugar
2 eggs
1 Tbsp vanilla extract
½ tsp salt
1 tsp baking powder
2 cups all-purpose flour
FOR PRALINE ICING:
½ cup (1 stick) butter
1 cup brown sugar
⅓ cup heavy cream
2 cups powdered sugar
1 cup chopped pecans

Instructions

Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
To make the blondies: In a medium/large sauce pot, melt the butter over medium-low heat. Stir in the brown sugar until combined. Let cool for about 5-10 minutes. After it's cooled off a little, whisk in the eggs and the vanilla until combined. Lastly, whisk in the salt, baking powder and flour until a soft batter forms.
Pour the batter into the prepared pan and spread into an even layer. Bake for approx. 19-22 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
Wipe out the sauce pot and return it to the stove. To make the praline icing: Add the butter and brown sugar to the sauce pot and bring to a boil over medium heat. Stir constantly for 2 minutes. Add in the heavy cream and bring back up to a boil. Immediately remove from the heat and cool slightly, about 10-15 minutes. Once cooled off a little bit, add in the powdered sugar. Fold in the pecans.
Working quickly, spread the praline icing over the blondie base in an even layer. Refrigerate for at least 2 hours to set the icing before cutting into bars.

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These Pecan Praline Blondies are a wonderfully EASY and DECADENT recipe! Made in ONE pot (both the frosting and the blondies), they're sweet, crunchy, gooey, chewy and utterly delicious.

I love how buttery, rich and brown sugary these blondies are! They’re the perfect dessert and one of my new favorites! A must-make for any blondie lover.

Have a super sweet day!

xo, Hayley

Filed Under: Bars, Blondies, Everything!, Sweet and Salty

Ruffles Krispy Treats

September 6, 2016 10 Comments

Sweet and salty lovers, rejoice! These Ruffles Krispy Treats are AWESOME. Made with salty, crunchy Ruffles potato chips instead of the classic cereal, they’re gooey, crunchy, sweet and salty… and totally perfect!

So I had planned to have a really relaxing Labor Day Weekend. Instead, I had a laborious Labor Day Weekend.

I didn’t hit up any hot sales at the mall. I didn’t lounge by the pool with a fruity drink. There were no mini beverage umbrellas. There was no lake/beach/river day. It was all WORK.

If I wasn’t baking, I was photographing. And if I wasn’t photographing, I was trying to organize my prop room unsuccessfully. I finally caved and bought those steel 5-tier bakers racks to assemble and use to organize all my props. You know you’ve made it big when…

So now my prop room is all pretty and organized which feels awesome. My back and knees, however, do not feel awesome. And if you’ll excuse me, I have a much-needed massage booked today. I’ll let myself out, thanks.

But before I go, I wanted to make sure you guys knew about these Ruffles Krispy Treats. They’re kinda sorta my new favorite thing ever.

If you know me, you know I love sweet and salty combined. Chicago-style popcorn is my jam. Salted caramel is my homeboy. And thus, these krispy treats are now my newest BFF.

I started thinking that you don’t have to make krispy treats with the cereal. I mean, you could, but why would you want to be a rule-follower when you could be a rebel? (See what I did there? Sorry).

So I did exactly that and made classic krispy treats with Ruffles potato chips, because I’m rebellious like that. The result is a crunchy, crispy, gooey, sticky, sweet & salty fabulousness that can only be described as me screaming “MAKE THEM NOW” (or was it ‘take them now?’) with a mouthful of them.

Be a rebel!

5.0 from 2 reviews

Ruffles Krispy Treats

Author: Hayley Parker, The Domestic Rebel

Recipe type: No Bake

Prep time: 1 hour 10 mins

Total time: 1 hour 10 mins

Serves: 15

These Ruffles Krispy Treats are SO delicious! Sweet, salty, gooey, crunchy and totally fabulous! A fun twist on the classic krispy square!

Ingredients

1 family-size (13.5 oz) bag of Ruffles potato chips
10 cups miniature marshmallows (1 bag, plus 2 additional cups)
5 Tbsp butter
1 tsp vanilla extract

Instructions

Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
In a large bowl, crush the potato chips in bite-sized pieces. Just make sure they aren't teeny finely ground crumbs, but no huge pieces of chips either. If anything, err on the smaller size. Toss in 2 cups of the miniature marshmallows. Set aside.
In a large sauce pot, melt together the butter and remaining 8 cups of the marshmallows, stirring until melted and smooth. Remove from heat and whisk in the vanilla. Pour the mixture over the crushed chips. Toss to coat until moistened, and working quickly, pour the mixture into the prepared pan. Grease the bottom of a glass cup and gently compact it into the prepared pan.
Let set for about 1 hour at room temperature. Store leftovers airtight at room temperature.

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Ruffles Krispy Treats - sweet, salty, crunchy, gooey and a fun twist on a classic dessert! Such a quick and easy recipe!

If you’re a sweet and salty fan, you guys must give these krispy treats a try!

Want more sweet & salty deliciousness? Check out these other posts!

The Best Salted Caramel Sauce

Salted Nutella Caramel Butter Bars

Salted Ganache Cookie Cups

Have a super sweet day!

xo, Hayley

Filed Under: Bars, Everything!, No-Bake, Sweet and Salty, Treats

Chocolate Mousse Brownies

August 11, 2016 10 Comments

If you’re looking for something super chocolaty, ultra fudgy and truly delightful, look no further! These Chocolate Mousse Brownies are all that & more!

So this weekend I’m throwing a little party with my close family & friends to celebrate the release of my book, Out of the Box Desserts. I figured it was a great way to get everyone together – some of whom I haven’t seen in a long time! – and eat a bunch of food, drink a bunch of sangria, and hang out in the AC. Sounds lovely, right?

And I’m sure it will be lovely. But in the meantime, and the days/hours leading up to it, it’s not so lovely. Why?

Because basically I come from a long lineage of slobs and ridiculously lazy.

I’m not proud of my heritage; in fact, I’m kind of embarrassed. So much so that I usually ignore the dust bunnies that are living and throwing family reunions under my desk. You can shame the heritage, but you can’t take the heritage out of shame. Wait, that’s not how it goes. I don’t even know anymore.

So yeah, in preparation of having 20+ people in my home this weekend, I’ve been inspecting the house meticulously. And in my inspections, I’ve found some strange things:

Dog hair gets everywhere. And I mean, everywhere. I try to vacuum and dust and keep clean but my god, I’m surprised Mannie still has hair after the amount I find on the regular.
Our walls had dust on them. I didn’t realize my family and I were transported and now live inside of Disney’s Haunted Mansion, but apparently we do and I’m pissed that it doesn’t come with free fast-passes to Splash Mountain.
Dust accumulates irritatingly fast. Like, I dusted on Monday and there’s already more dust everywhere. WHY IS MY HOUSE SO DUSTY!?
Hazmat suits for a family of five (to prevent a dusty house) are quite expensive.
I’m pretty sure the bottle of Scrubbing Bubbles is supposed to help clean your shower multiple times; it is not intended as a one-use kinda bottle (unless you live here).
And I hate cleaning.

So why I didn’t hire a housekeeper is beyond me. Next time!

ANYWHO, let’s talk about these outrageous Chocolate Mousse Brownies, mmkay? They are SO FUDGY, I can barely handle it. And they’re topped with the fluffiest freakin’ chocolate mousse ever. In other words, they’re great house-cleaning fuel AND they’re a must-make if I do say so myself.

Make them now and clean up later!

*recipe from here

5.0 from 2 reviews

Chocolate Mousse Brownies

Author: Hayley Parker, The Domestic Rebel

Recipe type: Bars

Prep time: 2 hours

Cook time: 25 mins

Total time: 2 hours 25 mins

Serves: 9-12

These Chocolate Mousse Brownies are surprisingly easy to whip up and they taste INCREDIBLE. Fudgy brownies with a fluffier-than-air chocolate mousse. Is there anything better?

Ingredients

FOR BROWNIES:
¾ cup butter, melted
1 & ½ cups sugar
1 tsp vanilla extract
2 eggs
½ cup cocoa powder
½ tsp salt
¾ cup all-purpose flour
FOR MOUSSE:
¾ cup miniature marshmallows
4 oz (1 bar) semi-sweet chocolate, chopped
¼ cup milk
1 cup heavy whipping cream
Chocolate ganache, for drizzling, optional

Instructions

Preheat oven to 350 degrees F. Line a 9x9" square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
In a large bowl, combine the melted butter and sugar until smooth. Add in the eggs, one at a time, stirring well after each addition, followed by the vanilla. Lastly, stir in the cocoa powder, salt and flour until a soft batter forms.
Pour the batter into the prepared pan and smooth into an even layer. Bake for approx. 22-25 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
To make the mousse: In a large saucepan, combine the miniature marshmallows, chopped chocolate bar, and milk over LOW heat. Stir frequently to melt the ingredients together. Once melted and smooth, cool completely (about 15-20 minutes).
After chocolate mixture has cooled, whip the heavy whipping cream in the bowl of a stand mixer until stiff peaks form. Fold in the cooled chocolate mixture to combine. Spread the mousse over the brownies in an even layer. Refrigerate for at least 1 hour to set up.
Just before serving, drizzle with chocolate ganache if desired. Store leftovers in the fridge.
*NOTE: to make chocolate ganache, combine ½ cup chocolate chips and ¼ cup heavy whipping cream together in a microwave-safe bowl. Heat on HIGH for about 15-20 seconds, stir, and continue heating in 10 second increments until smooth.

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Chocolate Mousse Brownies: fudgy one-bowl brownies topped with a super simple light & fluffy chocolate mousse. So impressive, so fudgy, so fabulous!

My dad and I couldn’t get enough of these fabulous brownies! They are seriously the fudgiest, chocolatiest brownies I’ve ever had. Any brownie/chocolate/mousse fan will flip for these!

Have a super sweet day!

xo, Hayley

Filed Under: Bars, Brownies, Chocolate, Everything!

No Bake Cookie Dough Brownies

August 3, 2016 9 Comments

You read that right: these No Bake Cookie Dough Brownies are entirely no-bake! The oven isn’t turned on ONCE. The fudgy brownie base, the gooey egg-free cookie dough and the rich chocolate ganache are all no-bake!

It’s Wednesday! But not just any Wednesday.

It’s the Wednesday after my book’s official release! (That was yesterday, August 2, 2016!)

I feel like a new mom who has to capture and document every single “first” with my book. First time I held my book, first time I read my book, first time I baked from my book, first time my book made TV, first time my book made print, first time it was on shelves…

All with pictures of me looking totally deranged and goofy, but purely happy and oblivious to anyone around me who may be questioning why is that tattooed girl holding a cookbook and smiling like a maniac in this Barnes & Noble?

Anyway, the book should have shipped from anywhere and everywhere, so if you pre-ordered it, I hope you get it ASAP! And if you happened upon it in stores and purchased it, I hope you’re enjoying every second of it! I truly put my heart and soul into every recipe, story, picture, everything. And it means the world to me that you purchased it!

So yeah, I’m eagerly awaiting the book’s arrival on everyone’s doorsteps. LET ME KNOW HOW YOU LIKE IT!

But in a way I’m also kind of scared. Like, will I feel how celebrities feel when I read my reviews on Amazon? Will it be likened to paparazzi saying “she gained 10 pounds!” or whatever, except with people saying, “I hate this book; I gained 10 pounds!”? Or worse: this book is gross? I mean, I edited the recipes including cricket flour down to less than five, and there are minimal hot dog desserts in the book so I think we should be good with avoiding the whole ‘gross’ factor 🙂

Either way, I’m going to be stuffing my face senseless with these No Bake Cookie Dough Brownies while the comments roll in.

No Bake Brownies are my new favorite thing to make. For one, they’re SO easy, and for two, it still blows my mind that they’re super fudgy and rich but entirely no-bake. And of course, this version has an egg-free cookie dough topping that’s just to-die for. And chocolate ganache. Because any time you eat your feelings, there has to be ganache involved.

So yeah. Write a nice review and I’ll make you a brownie?

5.0 from 2 reviews

No Bake Cookie Dough Brownies

Author: Hayley Parker, The Domestic Rebel

Recipe type: Bars

Prep time: 2 hours 30 mins

Total time: 2 hours 30 mins

Serves: 9

These No Bake Cookie Dough Brownies are a miracle! Super fudgy, ultra rich and SO EASY!

Ingredients

FOR BROWNIES:
½ cup evaporated milk
1 cup semi-sweet chocolate chips
1 (7 oz) jar marshmallow fluff
1 (15 oz) pkg Oreo cookies, ground into a fine powder (filling and all)
1 cup powdered sugar
FOR COOKIE DOUGH:
½ cup (1 stick) butter, softened
¾ cup brown sugar
2 tsp vanilla extract
2 Tbsp heavy cream or milk
¼ tsp salt
1 & ¼ cups all-purpose flour (cook it if you're worried about eating raw flour, or use almond meal or another flour substitute)
1 cup miniature chocolate chips
FOR GANACHE:
1 cup semi-sweet chocolate chips
⅓ cup heavy cream

Instructions

Line an 8x8" or 9x9" square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray lightly with cooking spray; set aside.
In a large saucepan, whisk together the evaporated milk, chocolate chips and marshmallow fluff until smooth. While it melts down, in a large bowl, combine the powdered sugar and Oreo crumbs. Pour the chocolate/mallow mixture over the Oreo crumb mixture and stir to combine. Mixture will be thick and sticky.
Press the mixture into the prepared pan in an even layer, using an offset spatula if needed. Refrigerate while preparing the cookie dough topping.
In the bowl of a stand mixer, cream together the butter and brown sugar, about 1 minute. Add in the vanilla and heavy cream, beating well. Lastly, add in the salt and flour, until combined and a soft dough forms. Fold in the mini chocolate chips.
Spread the cookie dough mixture evenly over the brownie base, gently smoothing it out into an even layer. Refrigerate while you make the ganache.
In a medium bowl, combine the chocolate chips and heavy cream. Microwave on HIGH power for about 20-25 seconds. Stir, then microwave for another 10-15 seconds or until smooth and melted. Pour over the cookie dough layer and smooth out the top. Top with additional mini chips, if desired. Refrigerate for at least 2 hours to firm up.

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These No Bake Cookie Dough Brownies are a miracle dessert! Fudgy brownies, egg-free cookie dough, and a rich chocolate ganache - all entirely NO BAKE! Easy, impressive and great to make with kids!

Thick, chewy, rich and gooey, these cookie dough brownies are everything & more!

Have a super sweet day!

xo, Hayley

Filed Under: Bars, Brownies, Chocolate, Cookie Dough, Everything!, No-Bake

The Best Lofthouse Sugar Cookie Bars

July 18, 2016 11 Comments

These truly are the BEST Lofthouse Sugar Cookie Bars you’ll eat!

I know, I know – two sprinkle-filled treats in one week? But I can’t help myself. Sprinkles make my soul sing. They are my spirit animal. And I require them on pretty much every dessert.

Cookies are no exception!

So some of you know that I have a desserts-themed tattoo leg sleeve. I’ve got pretzels, cake, ice cream, a gumball machine, donuts, candy hearts, lollipops… and the like. It’s adorable, and I love it because it’s so me. Bright, fun, loud and covered with sprinkles. Plus, it’s a fun representation of what I do for a living – bake!

But I did not think about the commentary I’d be receiving when people saw my tattoo – not that it would have changed anything, or that I regret my tattoos (not the case!).

It usually starts with being leered at by strange men while I’m minding my own business. As I walk past, a craggy older dude will say, “you look delicious!” and lick his lips while he looks at my leg like it’s a greasy chicken leg.

Or creepy dudes will ask, “what flavor is your cupcake?” with one of those gross “heh heh” at the end.

And I just do the tight-lipped, half-hearted half-smile and just continue along my merry way, wishing I could disappear into thin air or spontaneously combust.

I also get women making the same comments, but lemme tell you – it’s a lot cuter coming from a little old lady or a kid than it is from a grease-ball dude.

Do the comments come with the territory? Yes and no. I don’t deserve to be cat-called, but I am. Do they spark conversation? Sure! Are some people socially awkward or bad at communicating? Most definitely. Do I hold a grudge? No. In fact, most of the time I find it funny or amusing. Hell, it’s the closest kind of male attention I’ve received since my last boyfriend… three years ago. Even if it does come from a strange older fellow in the local antique shop.

Moral of the story: if you’re a man, maybe think twice about what you’re going to say to a woman with desserts on her leg. Just think about it is all I’m asking! If nothing else, I’ll give you a tight-lipped smile and work on that whole spontaneous combustion thing as I walk away.

ANYWAY, let’s talk about these sweet-as-sugar Lofthouse Sugar Cookie Bars. They taste pretty darn identical to the store-bought Lofthouse Sugar Cookies you find at the market. Pillowy soft with a light texture and a thick slathering of buttercream frosting, these have the same texture and flavor but in an easy bar form! (Yay for not having to cut out cookies!)

Best part is, these are totally versatile! Change up the food coloring to match your local sports team’s colors, your kiddo’s favorite color, or colors for upcoming holidays (green for Christmas or orange for Halloween would be particularly cute!). You can also add different flavorings to the cookie dough or frosting, such as orange, almond, lemon, or even mint!

And whatever you do, don’t forget the sprinkles!

*adapted from here

5.0 from 2 reviews

The Best Lofthouse Sugar Cookie Bars

Author: Hayley Parker, The Domestic Rebel

Recipe type: Bars

Prep time: 1 hour 20 mins

Cook time: 20 mins

Total time: 1 hour 40 mins

Serves: 15

These Lofthouse Sugar Cookie Bars are truly the BEST ever! Soft, pillowy and airy with a thick buttercream frosting and plenty of sprinkles!

Ingredients

FOR SUGAR COOKIE BARS:
1 cup (2 sticks) butter, softened to room temperature
1 (8 oz) pkg cream cheese, softened to room temperature
1 cup sugar
½ cup powdered sugar
1 egg
1 Tbsp vanilla extract
½ tsp salt
½ tsp baking soda
1 tsp baking powder
2 & ½ cups all-purpose flour
FOR BUTTERCREAM FROSTING:
¾ cup butter, softened to room temperature
1 Tbsp vanilla extract
¼ cup heavy cream or milk
3 cups powdered sugar
¼ tsp salt
2-4 drops liquid food coloring (I used pink)
Sprinkles

Instructions

Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
In the bowl of a stand mixer, cream together the butter & cream cheese until creamy, about 1 minute. Beat in the sugar, powdered sugar and vanilla, followed by the egg. Lastly, beat in the salt, baking soda, baking powder and flour until combined. Press the dough into the prepared pan in an even layer.
Bake the bars for about 20 minutes or until the top is light golden brown and the center is set. Cool completely.
In the bowl of a stand mixer, beat together the butter, cream and vanilla until combined. Beat in the powdered sugar, about 1 cup at a time, until frosting is light and fluffy. Beat in the food coloring.
Spread the frosting in an even layer over the bars and sprinkle liberally with sprinkles. Let set about 1 hour in the fridge before cutting into bars.

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These Lofthouse Sugar Cookie Bars are the BEST ever! Soft and chewy with a fluffy interior, they have a thick vanilla buttercream and plenty of sprinkles! So easy, so fun!

Thick, fluffy, soft & chewy with a buttery sugar cookie base and a sweet buttercream, these bars are such a hit wherever you take them!

Have a super sweet day!

xo, Hayley

Filed Under: Bars, Cookies, Everything!

Cake Batter Gooey Bars

July 11, 2016 2 Comments

If you love cake batter – and who doesn’t? – you will die and go to HEAVEN with these Cake Batter Gooey Bars!

Cake batter flavors always transport me back into my childhood.

Since my parents never cooked or baked, when my mom got the baking bug, it was always a treat. During that time, she’d get out her marble pastry slab – passed down from generations ago – and her linen apron. She’d tie her hair up and sprinkle flour liberally over the slab before kneading a risen dough that fragranced the house with its warm aroma. Soft classical music played in the background as she worked her palms into the pliable dough, and in the distance you could hear the birds singing from our front yard.

Just kidding.

She baked from a box mix. And was probably blasting AC/DC.

But she always let us pick out the cake flavor, and my siblings and I always chose the confetti cake. ALWAYS. There’s just something about the confetti cake that’s so irresistible and fantabulous. To me, it seems more gooey, has a better texture, and is just all-around better tasting than even a plain white cake.

It’s obviously because I’m addicted to sprinkles. And these Cake Batter Gooey Bars have no shortage of sprinkles!

So these bars instantly took me back to that childhood of biting into a buttercream-from-a-can-frosted confetti cupcake and thinking it was the best thing in the world… second only to licking the beaters when she was done with the batter.

Nothing beats the beaters!

These bars taste just like cake batter. There’s something magical that happens during the baking process that just transforms them into basically solid cake batter but with a chewy, ultra gooey texture. And duh, obviously sprinkles make everything better.

Ready to head back to childhood?

Cake Batter Gooey Bars

Author: Hayley Parker, The Domestic Rebel

Recipe type: Bars

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 15

These Cake Batter Gooey Bars are a sprinkle-lover's paradise! Packed with sweet cake batter flavor, these buttery bars are awesome and easy, too!

Ingredients

FOR THE CRUST:
1 box confetti cake mix
1 egg
½ cup (1 stick) butter, melted
FOR FILLING:
1 (8 oz) pkg cream cheese, softened to room temperature
3 eggs
1 tsp almond extract
1 (16 oz) pkg powdered sugar
½ cup (1 stick) butter, melted
1 cup assorted sprinkles

Instructions

Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
In a large bowl, combine the confetti cake mix, egg and melted butter, stirring until a soft dough forms. Press the dough into the prepared pan in an even layer. Set aside briefly.
Wipe out the bowl and add in the cream cheese and eggs, beating well until combined. Add in the almond extract and the powdered sugar, beating well. Lastly, beat in the melted butter, then stir in the sprinkles to combine.
Pour the filling over the crust and bake for approx. 35-40 minutes or until the top is light golden brown and the center is just about set. It may still look a little jiggly, but this is okay - you do not want to over-bake them! Cool completely, then refrigerate for at least 2 hours before cutting into bars.

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