Last month I moved from one apartment to another within the same complex, and I have to say, I have felt SO happy in my new place.

The happiness and mental health attitude shift was IMMEDIATE when I moved to my new unit. So much so that followers on Instagram and even my mail carrier have made comments about it. I love it!

With this newfound happiness comes an abundance of creativity: my side jewelry-making business, Just Rebel Jewelry on Etsy is doing SO well and I have TONS of ideas constantly pouring through me, and I have been coming up with amazing recipe content for Domestic Rebel. Overall, things are good!

BUT! Enough about me. Let’s talk about this seriously crave-worthy pie!

I initially got the idea while waiting for my sandwich to be made at the local grocery store. Underneath the sandwich making case they have a cold case they often display pies in and they had a Vietnamese coffee pie. It sounded delicious and got my noggin working.

I tried making it like a Key lime pie with coffee instead of Key lime juice but it was a TOTAL disaster. So I went back to the drawing board and came up with this masterpiece. It truly is divine!

Coffee Pudding Pie

This Cold Brew Coffee Pudding Pie starts with cold brew! Any kind will do, and nowadays they sell them everywhere! Just make sure it’s black and unsweetened, as we want a pure coffee flavor and we’re adding in our own sugar.

We’ll cook the pudding on the stove with some sugar, flour (to thicken it), egg yolks (also as a thickener but to add creaminess as well), and vanilla extract for flavor. After it’s cooled and thickened, we’ll fold in some whipped cream. You can use fresh whipped cream or thawed Cool Whip which will be slightly more stable, but it’s up to you.

Garnish it with more whipped cream, a sprinkling of crushed chocolate cookie crumbs and voila! A coffee lover’s DREAM pie.

I mean… can you even handle this!?

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Cold Brew Coffee Pudding Pie

This Cold Brew Coffee Pudding Pie is for serious coffee lovers only! With a rich coffee flavor in a chocolate cookie crust, it's creamy, cool, silky smooth and SO delicious and simple to make!

Course No Bake Desserts, Pie

Cuisine American, Dessert

Prep Time 7 hours hours

Cook Time 15 minutes minutes

Total Time 7 hours hours 15 minutes minutes

Servings 10 servings

Ingredients

• 1/4 cup granulated white sugar
• 4 Tbsp all-purpose flour
• 2 cups cold brew coffee, unsweetened and black any brand works, I used "Stok" brand
• 2 large egg yolks, lightly beaten
• 1 tsp pure vanilla extract
• 3/4 cup heavy whipping cream OR 1¼ cups Cool Whip, thawed
• One 9" prepared Oreo cookie pie crust

For Topping:

• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 2-3 Oreo cookies, filling scraped, finely crushed optional, for garnish

Instructions

• In a medium saucepan, whisk together the sugar and flour until fully combined and no lumps remain. Add in the cold brew coffee and turn on the heat to medium-high. Whisk thoroughly, taking care to scrape the bottom and sides of the pot and break up any lumps. Whisk occasionally until mixture begins to bubble and thicken. Allow to bubble for about 2 minutes.
• Remove from the heat and working quickly and carefully, pour a small amount of the bubbling coffee mixture into the bowl of lightly beaten egg yolks, whisking the yolk mixture constantly to prevent the eggs from scrambling. This is called tempering the eggs. Once the eggs have been incorporated with the coffee mixture, pour the egg mixture back into the coffee mixture and continue cooking in the saucepan until the mixture comes to a boil. Allow to boil for about 2 minutes, stirring constantly. Mixture will have thickened.
• Remove from heat and whisk in the vanilla extract. Strain the mixture into a bowl if there are any lumps. Cool the pudding to room temperature, about 30 minutes.
• Once pudding has cooled, whip the heavy whipping cream in a stand mixer with the whisk attachment until stiff peaks form, about 5-7 minutes. Fold the whipped cream (or use thawed Cool Whip here instead) gently into the pudding mixture until no streaks remain and the mixture is fully incorporated. Spread the filling into the prepared pan, then refrigerate for 6 hours, preferably overnight.
• Just before serving, make fresh whipped cream to go on top: In the bowl of a stand mixer, beat the heavy whipping cream and confectioners' sugar together with the whisk attachment until stiff peaks form, about 5-7 minutes. Or, use any remaining Cool Whip you have. Spread onto the pie. Garnish with Oreo cookie crumbs, if using. Serve and store leftovers in the fridge.

Notes

A note about Cool Whip versus fresh whipped cream: I used fresh whipped cream in my pie and I found it to have a looser consistency. It still cut perfectly fine and plated in a pie wedge shape, but it definitely was less stable than if you were to make it with Cool Whip, which is a stabilized whipped topping. Just a heads up! 

Because of this, I would say a pie made with fresh whipped cream will last up to 2 days in the fridge, whereas a Cool Whip version would last probably 3 or maybe 4. 

This pie was tested using STOK brand cold brew coffee. Any brand will work; just make sure it's unsweetened and black. 

If you love coffee, you are going to LOVE this creamy, rich pie!

Have a super sweet day!

xo, Hayley

More Coffee This Way…

Frozen Cold Brew Coffee Pie – this one’s great in the summer!

The post Cold Brew Coffee Pudding Pie first appeared on The Domestic Rebel.

These creamy, easy, no-bake Tiramisu Mousse Parfaits are inspired by the tiramisu dessert onboard the Caribbean Princess cruise ship at Sabatini’s Italian restaurant! Super delicious and simple to make, they’ll be your new go-to all summer long!

This post is sponsored by Princess Cruises. All opinions are 100% my own. 

So as you may know, at the end of March I went on a Princess Cruise to the Caribbean, and it was amazing!

I absolutely love cruising – it is my favorite mode of transportation by far! Everything is built-in on the ship. What they say about it being a city on the ocean is 100% true. There’s shopping, dining, gambling, movies, games, spas, sports, pools… the list goes on and on!

But the food. The food and drinks are the BEST on Princess Cruises! Seriously, bring your appetite because you’re going to be eating all. day. long!

On our recent cruise, we stopped at Princess Cays, Bahamas; San Juan, Puerto Rico; Amber Cove, Dominican Republic; and Grand Turk, Turks & Caicos. They were all such gorgeous, unique islands with one thing in common: the bluest, most gorgeous crystal clear water I’ve ever seen! It was beyond gorgeous and I’m already dreaming up ways to head back to San Juan and Grand Turk, which were my two favorite islands!

But on days when we were at sea, the ship was my slice of paradise! One day, my mom and I hit up the Lotus Spa for relaxing 90-minute aromatherapy massages, and afterwards we went to the adult-only pool for a little dip and to read in the beach chairs. It was SO relaxing. We also got to experience The Sanctuary, an exclusive adult-only area with trees, beach loungers, cabanas and even a massage table with your own butler service and tea at 3pm. My mom and I packed up our beach bags and headed there where we napped in the shade, drank pina coladas and read our juicy books.

Later that night, we went to Sabatini’s Italian restaurant onboard and it was DIVINE. They offered a delicious, multi-course family-style meal with the freshest ingredients like imported Italian mushrooms, fresh cheeses, and house-made pastas. I had the beet and gorgonzola risotto which was a magenta color and so sumptuous and delicious! But little did I know I’d be in for a real treat for dessert!

Dessert was a flight of different mousses and puddings. There was a Nutella one with a Ferrero Rocher on top, a mascarpone and berry one, and a tiramisu one which was my FAVORITE. It was so good – like a little Swiss roll on top of a tiramisu-flavored mousse. I instantly knew I had to recreate this at home because the custard in tiramisu is my favorite part!

Now that I’m back on land, I whipped up these irresistible Tiramisu Mousse Parfaits… I know you’re going to love them! They’ll definitely tide you over until you can book your own Caribbean cruise!

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Princess Cruises' Tiramisu Mousse Parfaits

These Tiramisu Mousse Parfaits are cool, creamy, no-bake and super simple to make, and they come together in minutes! They taste just like the custard filling inside any tiramisu but without all the prep work!

Course Dessert, No-Bake, No-Bake Treats

Cuisine American, Dessert, Italian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Hayley Parker, The Domestic Rebel

Ingredients

• About 8 ladyfingers coarsely crushed into crumbs
• 8 ounces (One package) cream cheese softened
• 1 cup confectioners' sugar plus 1 Tablespoon divided
• 2 Tablespoons espresso or black coffee at room temperature
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• Cocoa powder for dusting

Instructions

• Among four (14-oz) plastic or glass cups (I used Chinet crystal-cut cups), sprinkle the bottoms of the glasses with some of the crushed lady fingers. Set aside.
• In a large bowl, combine the cream cheese and 1 cup of the confectioners' sugar and beat with an electric mixer on medium speed for about 1 minute or until creamy and smooth. Slowly add in the espresso coffee and beat slowly to incorporate, followed by the vanilla. Set aside.
• Meanwhile, in another medium bowl, beat the heavy whipping cream and one Tablespoon confectioners' sugar together with the mixer on high speed or until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently until incorporated and no streaks of whipped cream remain.
• Spoon 1/4 cup of the mousse into each glass; sprinkle with a little cocoa powder. Top with a remaining 1/4 cup of mousse and sprinkle with additional cocoa powder. Can be served right away or refrigerated, covered, for up to 2 days.

I absolutely love how simple, tasty and TERRIFIC these tiramisu mousse parfaits are!

Have a super sweet day!

xo, Hayley

The post Princess Cruises’ Tiramisu Mousse Parfaits first appeared on The Domestic Rebel.

This recipe is sponsored by © The J.M. Smucker Company, all opinions are my own.

I love this time of year so much! I am a winter baby, so around this time, I start to feel like I’m in my element: chill, cozy, comforting. Who doesn’t love that?

Ever since I got my new apartment, I’ve been enjoying my balcony which admittedly doesn’t have that great of a view, but does offer a wonderful space to feel the early morning breeze and has ample light to curl up with my latest book pick. I purchased a chair and a small table so I could sit out there and read first thing in the morning (okay, after it gets light out!) with a cup of coffee.

In fact, I look forward to this ritual every morning! It helps me start my day with a clear head, feeling inspired by whatever book or magazine I’m flipping through, and charged and ready to tackle my to-do list after I savor my morning coffee. Plus, as the bustling holiday season wraps up, this gives me a little sliver of time to take a breather, meditate, and enjoy life’s simple pleasures: like a fresh morning breeze or a piping hot latte.

Speaking of, I just partnered with Dunkin’ Donuts to create this Caramel Brulee Latte that is out of this world!

It starts with Dunkin’ Donuts Caramel Coffee Cake Flavored Coffee, which you can find at Walmart in the coffee aisle or find online at Walmart.com. When you open the package, you’ll instantly be transported to a little cafe with a fancy drink and a buttery slice of coffee cake.

Brew it up according to your coffee maker’s directions, and while it’s brewing, make your creamer – the secret to amping up black coffee to transform it into a latte!

Just simmer some milk, caramel sauce, brown sugar, cinnamon and a pinch of nutmeg and let it get nice and hot on the stove. It should foam up on its own, so no fancy machinery needed to achieve that perfect latte foam!

Pour a cupful of the Dunkin’ Donuts Caramel Coffee Cake Flavored Coffee into your cups – almost to the top. Then top it off with the homemade caramel brulee coffee creamer. You could stop there… but the holiday season is about indulgence and comfort foods, so I say you should add in a big swirl of whipped cream, a drizzling of caramel sauce, and a sprinkling of cinnamon to really drive home that authentic bakery-style coffee cake flavor!

Relax, unwind, and enjoy this latte with me! Take this moment for yourself – you deserve it!

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Dunkin' Donuts Caramel Brulee Latte

This Caramel Brulee Latte is so flavorful, warm, and comforting for a cold winter's day! It tastes just like an authentic bakery-style coffee cake!

Course Breakfast, Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Author Hayley Parker, The Domestic Rebel

Ingredients

• 2 cups Dunkin' Donuts Caramel Coffee Cake Flavored Coffee brewed
• 1 cup milk
• 1/4 cup caramel sauce I like Smucker's brand
• 1 Tablespoon brown sugar
• 1/2 teaspoon ground cinnamon
• Pinch nutmeg
• Whipped cream caramel sauce, and a pinch of cinnamon for serving

Instructions

• Combine the milk, caramel sauce, brown sugar, cinnamon, and nutmeg in a small saucepan. Heat over medium-low heat until foamy and hot.
• Fill 2 coffee mugs with 1 cup brewed coffee each. Divide the milk mixture evenly among the two mugs. Top with whipped cream, a drizzle of caramel sauce, and a pinch of cinnamon to serve.

So flavorful, warm, comforting and cozy!! You’ll love this simple yet delicious latte.

Have a super sweet day!

xo, Hayley

The post Dunkin’ Donuts® Caramel Brulee Latte Recipe first appeared on The Domestic Rebel.

Welcome to the start of Homemade Candy Week! (Although in my life, every week is homemade candy week).

I decided to dedicate this week to homemade candies because this is the time of year when people go gaga over homemade candies. Or at least I do! Cookies are good and all – and very traditional for Christmas – but I happen to love seasonal faves like rich fudge, snappy peanut brittle, and lots of unique twists on classic favorites.

For the holidays, I love making homemade candy because it’s something not everyone does since cookies are pretty standard. A lot of people have the misconception that making candy from scratch is difficult or only for experienced bakers, but that is not the case at all! I’ve made sure this entire week’s worth of candy recipes are simple, easy to understand, and perfect for novice or more advanced home cooks.

And we’re kicking it off with probably the easiest candy there is to make: FUDGE!

Fudge kinda only has a limited time to shine throughout the year, and these last couple months are its glory days. You just don’t see a lot of people making fudge in the summertime – or at least, I don’t since I live in hell on Earth (also known as Sacramento, California). Fudge just doesn’t have the same appeal or practicality as it does in the fall and winter months.

This recipe is very straightforward and simple to follow, I promise! And the flavor pay-off is outstanding. Who doesn’t love booze in their desserts?

I chose Kahlua for this recipe because Kahlua is a very seasonal flavor in my eyes. I think it works best with wintry flavors like peppermint, eggnog, and gingerbread, and especially in desserts since it is already so rich, intoxicating and decadent. Of course, if Kahlua ain’t your thing, this would be excellent with Bailey’s! Or if you wanted to try something a little more festive, try using one of the seasonal Kahlua flavors, like the mint mocha one (yum!). However, if you don’t imbibe, I would skip this recipe altogether because the Kahlua is the shining moment for this particular fudge recipe.

I have a few tips to ensure this recipe works perfectly for you!

• Yes, you read it correctly: this calls for 24 OUNCES of chopped white chocolate. That’s 6 (six) 4-ounce bars. I HIGHLY suggest you use white chocolate baking bars, such as Baker’s brand or Ghirardelli for the most successful outcome. Chocolate chips, particularly white chocolate chips, are so finicky and are extremely prone to scorching. Once you scorch chocolate, it seizes and becomes unusable. (Talk about a waste!). Baking chocolate melts at a higher temperature and is creamier and more consistent, so stick with that.
• I love the complex, nutty flavor toasted pecans give this fudge. It pairs beautifully with that rich Kahlua. To toast the pecans, simply add them to a dry skillet over medium heat and stir around once in awhile for about 5-8 minutes or until fragrant. This simple trick really elevates their buttery flavor and lends the fudge such a lovely taste!
• If you’ve tried some fudge recipes before, you know it can be tricky once it is setting up. Putting it straight into the fridge can make it brittle and crumbly, which is a no bueno for creamy, chewy fudge. My tip is to let the fudge sit out uncovered at room temperature for at least 12, up to 24 hours. This allows it to set and firm up perfectly. About an hour before you plan to serve it, pop it in the fridge briefly to finish setting up. This will make it easier to cut and will give it the perfect creamy texture we’re looking for. Patience is key here!

Creamy white chocolate, decadent Kahlua, and crunchy toasted pecans. This fudge has it all!

*adapted from Taste of Home

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Easy Kahlua Fudge

This Easy Kahlua Fudge is a lifesaver during the busy holiday season! Flavored with creamy white chocolate, rich Kahlua liqueur and toasted pecans, it is a can't-miss flavor bomb wrapped in a simple recipe.

Course Candy, Dessert, No-Bake Treats

Cuisine American, Dessert

Prep Time 1 day day

Total Time 1 day day

Servings 64

Author Hayley Parker, The Domestic Rebel

Ingredients

• 2 Tablespoons unsalted butter
• 24 ounces (six 4-ounce packages) white baking chocolate bars, roughly chopped
• 14 ounces (One 14-ounce can) sweetened condensed milk
• 1/3 cup Kahlua liquor
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans toasted

Instructions

• Line a 9" square pan with foil, extending the sides of the foil over the edges of the pan. Grease the foil with cooking spray; set aside.
• In a large heavy-bottom saucepan, melt the butter and chopped white chocolate bars over low heat, stirring constantly to prevent scorching, until melted and smooth. Stir in the condensed milk until combined. Remove from heat and stir in the Kahlua, vanilla extract, and pecans until well blended.
• Pour into the prepared pan and spread out the top. Let sit for 12-24 hours at room temperature, then briefly refrigerate for 1-2 hours or until firm. This ensures the fudge maintains the perfect texture! After it is done refrigerating to chill and set, it is fine to be left out at room temperature.

I know everyone on your holiday gifting list will flip for this creamy, soft, and divine fudge recipe!

Have a super sweet day!

xo, Hayley

The post Easy Kahlua Fudge first appeared on The Domestic Rebel.

People ask me where I get my recipe ideas from, and the truth is: everywhere.

MOST of the time, it’s a result of me standing and mumbling aimlessly in the candy aisle at the supermarket, staring at the candy and willing it to send me recipe ideas telepathically. As a result, I have probably concerned many of the grocery store employees and am probably going to have Adult Protective Services called on me some day. Talking to myself and staring at a bag of Reese’s cups for 15 minutes does not make for a sane person.

So when I’m not being institutionalized for communicating non-verbally to a bag of Kit-Kats, I’m usually thinking of things that already exist in nature but could be dessert-ified. Things like gingerbread lattes, which are a huge hit this time of year at most coffee shops. But Gingerbread Latte Cupcakes aren’t really a *thing*, at least not on my blog… so I made it a thing.

You’re welcome.

These cupcakes start off with a humble box of yellow cake mix that I doctored up to taste totally gingerbread-y and homemade. In the cake mix, you have your usual eggs, oil, and instead of water, I used room temperature coffee for that latte kick. I also added in some molasses for flavor and that deep, warm brown color and gingerbread spices, of course! The good thing about these cupcakes is that you can add as much or as little gingerbread spice as you’d prefer. Me, I like something a little more mellow (ginger isn’t my favorite spice, after all) and I found my measurements to be perfect.

Once they’re baked, I wondered what frosting would be perfect. Cream cheese seems like a natural choice, but I couldn’t help but love the flavor of brown sugar with these spicy cupcakes. And boy, was I right! Brown sugar buttercream was sweet and caramel flavored and paired beautifully.

The crowning jewel is a glossy chocolate-covered espresso bean to drive that latte flavor home. And the result is a seriously divine cupcake that didn’t get me in trouble with the local Safeway store for harassing candy.

Score!

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Gingerbread Latte Cupcakes

These Gingerbread Latte Cupcakes are packed with flavor in a moist little cake! Topped with a fluffy brown sugar buttercream, they are such a fun, unique cupcake for the holiday season!

Course Cakes/Cupcakes, Dessert

Cuisine American, Dessert

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 20 -22

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE CAKE:
• 1 box yellow cake mix
• 1/2 cup vegetable or canola oil
• 1 cup room-temperature black coffee
• 3 large eggs
• 1/4 cup molasses
• 1 Tbsp ground ginger
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 tsp espresso powder
• FOR THE FROSTING & TOPPING:
• 1 cup (2 sticks) salted butter softened
• 1 cup brown sugar
• 1/4 cup heavy whipping cream
• 1 tsp vanilla extract
• 3-4 cups confectioners' sugar
• Chocolate-covered espresso beans
• Holiday sprinkles

Instructions

• Preheat oven to 350 degrees F. Line 2 cupcake tins with about 20-22 paper liners; set aside. Meanwhile, in a large bowl, combine the cake mix, oil, coffee, eggs, molasses and spices with a handheld electric mixer, beating until smooth, about 2 minutes. Portion the batter evenly among the muffin cups, filling about 3/4 full.
• Bake for approximately 15-18 minutes or until the tops are round and a toothpick inserted near the center comes out clean. Cool completely.
• For the frosting: in the bowl of a stand mixer, cream together the butter, brown sugar, and vanilla together until fluffy, about 1 minute. Gradually add in the confectioners' sugar, one cup at a time, until the frosting is light and fluffy, streaming in a little of the heavy cream if frosting becomes too thick.
• Pipe or spread the frosting onto the cooled cupcakes. Top with holiday sprinkles and garnish with a chocolate-covered espresso bean.

Moist, fluffy, spicy cupcakes topped with a luscious brown sugar frosting… you have got to try these!

Have a super sweet day!

xo, Hayley

The post Gingerbread Latte Cupcakes first appeared on The Domestic Rebel.

I am a tiramisu NUT.

I really don’t know where this obsession started, because I have only recently hopped on the bandwagon. I certainly never had it growing up, but once I tried it, I was hooked. It’s easily one of top 3 favorite desserts and I order it whenever I see it on the menu.

But for some reason, I am not a huge mascarpone cheese fan. I tried to like it but it’s just not my jam, so in this recipe, I switched things up by using cream cheese. Cream cheese is an easy swap-out for mascarpone without sacrificing the hint of tang, the creaminess, or the amazing fluffy texture.

Usually for tiramisu, I like using Twinkies instead of ladyfingers because they’re easier to find and so similar, anyway, but I wanted this to be more authentic.

Plus, once I realized Whole Foods carries ladyfingers for cheap (on the cookie and cracker aisle!), the rest was history. Authentic tiramisu whenever I want, YES!

This recipe starts out like most tiramisu recipes but with little twists along the way. First, dunk your ladyfingers into a mixture of cooled, brewed coffee and a splash of Kahlua. Some people use brandy or Marsala wine, but I had Kahlua on hand and I liked that it played up the coffee flavor. Once your ladyfingers are dunked, line them up in the pan like little soldiers and top them with the cream cheese mixture.

The cream cheese mixture is just cream cheese, sugar, vanilla, and whipped cream mixed together to form one heavenly cloud of luscious deliciousness. Spread that over the soaked ladyfingers, then repeat the layers.

Finish with a heavy dusting of cocoa powder on top and – this is the hard part – let it set in the fridge for a few hours. You’ll be glad you did, because it really allows the flavors to merry together. (Is it ‘merry’ or ‘marry’? Who knows/cares because I have tiramisu).

Anyway, get your forks out because I guarantee once you make this bad boy, you won’t want to share!

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Perfect & Easy Tiramisu

This Perfectly Easy Tiramisu is life-changing! A few simple swaps and easily accessible ingredients make it a real winner without sacrificing flavor or texture.

Course Dessert, No-Bake

Cuisine American, Dessert, Italian

Prep Time 4 hours hours 10 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 9

Author Hayley Parker, The Domestic Rebel

Ingredients

• 24-28 ladyfinger cookies I found mine at Whole Foods!
• 2/3 cup brewed & cooled black coffee
• 1/4 cup Kahlua or coffee liqueur
• 8 ounces (One 8-ounce tub) whipped cream cheese
• 1/2 cup confectioners' sugar
• 2-4 tsp vanilla extract
• 2 cups whipped cream freshly made with 1 cup heavy whipping cream, whipped until stiff peaks form OR one tub (8 oz Cool Whip, thawed)
• Cocoa powder for dusting

Instructions

• Line a square 8x8" or 9x9" pan with foil, extending the sides of the foil over the edges of the pan. Mist lightly with cooking spray.
• In a medium bowl, combine the brewed coffee and Kahlua. Dunk each ladyfinger, one at a time, into the coffee mixture and line the cookies up in the bottom of the pan - you should have 2 rows of ladyfingers with about 6 ladyfingers in each row. Break up any ladyfingers to fit if needed.
• Meanwhile, beat the whipped cream cheese, confectioners' sugar, and vanilla together with an electric mixer until fluffy and combined, about 1 minute. Fold in the whipped cream or Cool Whip gently. Spread half of this mixture over the ladyfingers.
• Repeat with dunking the remaining ladyfingers, lining them up, and spreading the remaining whipped cream mixture over top. Dust liberally with cocoa powder. Cover loosely and refrigerate until set, about 2-4 hours.

This tiramisu is so flavorful, chocolaty and luscious with a fluffy whipped cream cheese filling and Kahlua-soaked ladyfinger cookies.

Have a super sweet day!

xo, Hayley

The post Perfect & Easy Tiramisu first appeared on The Domestic Rebel.

So I’m a cream-with-my-coffee kinda girl. Always have been, always will be.

It’s to the point where I actually carry mini coffee creamers with me when I travel. What? I love my coffee creamer! I dare Wayne Brady from Let’s Make A Deal to make a game out of what’s in my purse. I would so own him with my thimbles, spare change, hand sanitizer and coffee creamer. (Okay, maybe not a thimble… but if I ever went on the show, you bet your booty I’d be stocking up on thimbles).

So this pie is totally my bag. Not literally of course, but figuratively. Rather: this pie is my jam. No wait. This pie is my life? That’s more like it.

It’s so unapologetically creamy and dreamy and brimming with amazing coffee flavor. It tastes like a latte almost, with that slight milky undertone with that warm, aromatic coffee flavor. And of course, there’s a chocolate crust because chocolate + coffee = BFFs. Like the Rachel and Ryan of the food world (and yes, I’m still holding out for Ryan Gosling and Rachel McAdams to rekindle their love. I’LL WAIT FOREVER FOR YOU, RYRA.)

Making this pie is a cinch. Just whisk together some cold brew coffee concentrate, a little milk and some instant pudding mix into a bowl until it’s nice and thick. I also added in some coffee extract because I really wanted to drive home the coffee flavor. This extract is a total must-have if you want a delicious coffee flavor in your baked goods, and it really ramps up the flavor here.

Once the mixture is good and thick, fold in some Cool Whip. I know, some of you detest the stuff but man, there’s no substitute for it. It’s more stable than whipped cream so I like it for no-bake pies like this. Once it’s good and combined, pour it into the prepared Oreo pie crust.

Then you must wait for it to chill. It’s excruciating, I know, but if you don’t let it chill, it will be a disastrous mess. Trust.

Once it’s sufficiently chilled, it’s time for EATING, Y’ALL. Pipe on some whipped cream if ya fancy, and add some dark chocolate-coated espresso beans for a fancy schmancy garnish. Voila!

Coffee lovahs, this one’s for you!

*adapted from my Root Beer Float Pie recipe

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Easy Cold Brew Coffee Pie

This frozen, no-bake Cold Brew Coffee Pie is PHENOMENAL. Creamy, smooth and packed with coffee flavor, it's perfect for a hot day and for any coffee fanatic!

Course Dessert, No Bake Desserts, Pie

Cuisine American, Dessert

Prep Time 6 hours hours 10 minutes minutes

Total Time 6 hours hours 10 minutes minutes

Servings 8

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1 (3.4 oz box) INSTANT vanilla pudding mix
• 3/4 cup cold brew coffee any brand is fine; I used sweetened cold brew coffee but unsweetened will work
• 1/2 cup milk or cream
• 1 Tbsp pure coffee extract or less if you want a less strong coffee flavor
• 1 (8 oz tub) Cool Whip, thawed
• 1 prepared Oreo cookie crust
• Whipped cream for garnish
• Dark chocolate-covered espresso beans for garnish

Instructions

• In a large bowl, whisk together the instant pudding dry mix, the cold brew coffee, the milk and the coffee extract. Whisk until combined and slightly thickened, about 1 minute. Fold in the Cool Whip completely, making sure to get the bottom!
• Pour the mixture into the prepared pie crust and smooth out the top. Freeze for at least 6 hours, or overnight.
• Just before serving, pipe on whipped cream and garnish with dark chocolate-covered espresso beans. Cut into wedges and serve!

I think you guys are going to love this Cold Brew Coffee Pie! Serve it up with a glass of iced coffee, natch.

Have a super sweet day!

xo, Hayley

Disclaimer: this post contains some Amazon affiliate links. If a purchase is made using one of my links, I receive a small commission at no cost to you. Thank you for keeping my blog alive! 

The post Easy Cold Brew Coffee Pie first appeared on The Domestic Rebel.

So I just did my taxes.

Actually, I had an accountant do my taxes because even double-digit multiplication proves to be too much for me.

And I’m sad to report that I owe money this year.

WHYYY does the IRS cramp my style?

It’s like they don’t want me to spend my hard earned money on clothes, purses and deep tissue massages. The IRS – the land of the unfashionable stiff necked people.

Anyway, it’s fine that I owe. I mean, I’d rather owe and pay it than not pay it and be a criminal by the time I’m 26. Tax evasion isn’t a good look. Well, unless you’re Theresa from the Real Housewives of New Jersey, who only served a hot minute in prison and now has her own TV show and book deal. So I guess tax evasion isn’t so bad?

Don’t worry. I’m only joking. Kind of.

Something I won’t be evading is this pan of Brown Butter Espresso M&M Blondies. They are spectacular, people. Sweet, salty, and bursting with rich, warm, aromatic vanilla and espresso powder. To make ’em extra special and gourmet, I sprinkled coarse sea salt on top just before baking to give them a wonderful crunch and salty bite. You could totally omit this if you’d like – but who denies a little extra flavor, am I right?

First y’all need to brown your butter. This is crucial if you want to call these Brown Butter Blondies. Browning your butter imparts such amazing flavor into these blondies- adding a wonderful warmth and nuttiness. Just be sure to watch your butter like a hawk, because it can go from gorgeously amber to hideously burnt in a matter of seconds. Trust.

Brown your butter all nice like, then let it cool for a sec. Once it’s cooled down a little, stir in your brown sugar. I used dark brown sugar because I wanted a really deep flavor, but light works too! Then stir in your eggs, a healthy helping of vanilla extract, some baking soda & flour, and of course – your espresso powder!

Espresso powder can be found near the coffee in most grocery stores. I use a brand called Medaglia D’Oro which has wonderful flavor. In this recipe I added two Tablespoons – but you can add more or less to suit your taste. I found that two Tablespoons was just right – not super coffee-like, but had a nice jolt.

And lastly – duh. M&M’s! I used mini M&M’s because they cover more surface area and I personally don’t like large chunks to chew through. I’ve actually never been a super fan of chunky food. Call me crazy, I already know it.

Throw on the sea salt – be liberal! Liberate yoself. Bake it until it’s nice and golden and then EAT. Please, for the love of Pete, EAT.

If the IRS accepted these blondies as a form of payment, honey, they’d be paying me!

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Brown Butter Espresso M&M Blondies

These Brown Butter Espresso M&M Blondies are incredible! Rich, with wonderful deep espresso flavor, gooey chocolate M&M's and sea salt on top. A perfect sweet & salty treat!

Course Bars, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 15

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1 cup (2 sticks) butter
• 2 cups brown sugar
• 2 eggs
• 1 Tbsp vanilla extract
• 2 Tbsp espresso powder more or less to suit your taste
• 1 tsp baking soda
• 2 cups all-purpose flour
• 1½ cups miniature M&M's candies
• 1-2 Tbsp sea salt for sprinkling on top (more or less to suit your salty preferences)

Instructions

• Preheat oven to 350 degrees F. Liberally spray a 13x9" baking pan with cooking spray. Set aside.
• In a large saucepan, melt the butter over medium heat. Once melted, stir it around occasionally, watching it constantly, as it deepens and darkens in color. The mixture will bubble up, then start to look foamy, but keep stirring and checking it until it's nutty and fragrant and a deep amber color. Once achieved, immediately remove it from the heat and cool it for about 10 minutes.
• Stir in the brown sugar until combined, then the eggs and vanilla. Stir in the espresso powder, followed by the baking soda and flour until a soft batter has formed. Stir in the M&M's candies.
• Spread the batter into the prepared pan and sprinkle evenly with the sea salt. Bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely before serving.

These are a sweet and salty lover’s DREAM come true! I ate mine with a big cup of coffee and I highly recommend you do the same!

Have a super sweet day!

xo, Hayley

The post Brown Butter Espresso M&M Blondies first appeared on The Domestic Rebel.

My room looks like a 12 year old’s, minus the toys. Actually, replace ‘toys’ with ‘clothes’ and you’ve got my room. It literally looks like a train carrying the entire wardrobe from Torrid crashed into my bedroom and left all the remains everywhere. Utterly unacceptable.

The only problem? Well, problems. One, I’ve been sick for the past two weeks, so doing anything other than merely existing is a miracle. Two, I’ve been furiously writing my cookbook, in which the deadline for the manuscript was moved up by three months… but for an exciting reason I can’t quite divulge yet And three, because between cookbook writing/recipe testing all day erryday, plus blog work, plus being a mother to two dogs, plus needing at least an hour to sit on my ass and watch Guy’s Grocery Games reruns, I have like, nooo time at all.

So there’s my room, alone and cold, only used for sleeping and a quick change in the morning before my day starts and I run around impersonating a headless chicken. And of course, there’s a three-foot-high pile of clothes at the foot of the bed, along with shopping bags with clothes still in them waiting to be hung up or washed. And don’t even get me started on the stack of magazines from DECEMBER that I have yet to read.

I swear, when this book is done and I’m over being sick, I’m going to spend like, an entire week just reading magazines and watching TV shows.

And pleeeease don’t get me wrong – I have loved every.single.minute of this writing a cookbook process, from the brainstorming to the recipe development, the photography to the writing… and I will happily write a thousand more cookbooks if my publisher will have me. But while I love it, I can’t lie and say it hasn’t been exhausting to the very core. So please don’t interpret my mild bitching about having a messy ass room as being ungrateful… that’s the last thing I am when it comes to my dream come true!

Actually… I think I just need a maid.

Or a drink.

ANYWAY. Can we please chat about this One-Hour Bailey’s Mousse? I know I just posted a Bailey’s recipe, but this mousse is top-notch and perfecto for St. Paddy’s Day. Plus, where regular mousse recipes take hours to set, this mousse recipe only takes one hour. Sixty minutos. You can do this, homie.

Plus, it has a creamy, velvety texture and that outrageously delish Bailey’s flavor with a hint of chocolate and coffee. SO GOOD. While I’ve served mine with just a handsome dollop of whipped cream and some chocolate sprinkles, this would be lovely with crushed Oreos, graham crackers, or Nilla wafers. Add a drizzle of caramel or chocolate sauce and voila!

Can we make a deal? You clean my room and I’ll make you these, k?

*adapted from the America’s Most Wanted Recipes cookbook

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One Hour Bailey's Mousse

This Bailey's Mousse is so velvety, creamy and light with a delectable Bailey's Irish Cream and cocoa flavor that's out of this world! Plus, it comes together in ONE hour!

Course Dessert, No Bake Desserts, No-Bake Treats

Cuisine American, Dessert

Prep Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 2 -4

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1 (8 oz pkg) Cool Whip thawed
• 1/2 cup heavy cream
• 1 Tbsp cocoa powder
• 1-2 tsp espresso powder depending on how strong of a coffee taste you'd like
• 3 Tbsp sugar
• 1/4 cup Bailey's Irish Cream liqueur
• Whipped cream
• Chocolate sprinkles

Instructions

• In the bowl of a stand mixer, whip together the Cool Whip and the heavy cream with a whisk attachment until stiff peaks form, about 5-7 minutes.
• Meanwhile, in a small bowl, combine the cocoa powder, espresso powder, and sugar. Sprinkle this mixture into the whipped cream mixture and whip until blended. Lastly, stream in the Bailey's and continue whipping until stiff and glossy, about 1 minute.
• Pipe or spoon the mixture among 2-4 glasses (depending on how much mousse you'd like per glass and the size of the glass, of course). Refrigerate for at least one hour.
• Just before serving, top with whipped cream and a sprinkling of chocolate sprinkles.

Light, luscious, creamy and smooth, this mousse is sure to knock your socks off!

Don’t forget to pin this to your favorite board to save for later!

Have a super sweet day!

xo, Hayley

The post One Hour Bailey’s Mousse first appeared on The Domestic Rebel.

You know how the world kinda sorta stops when you binge-watch something? You throw any and all spare time out the window in lieu of staring at a television screen for hours upon hours a day? You neglect basic chores around the house because you can’t.tear.away. Hell, you even stay up hours later than you normally would and wake even earlier than usual just so you can watch onemoreepisode. Yeah, that’s been my life (or lack thereof) for the past couple days.

Granted, I’ve somehow managed to get some work done in between episodes, but for the most part, any and all free time has been dedicated in front of the TV, eyeballs glued to these inmates. I feel like a prisoner, but not really. You know what I mean?

And besides my siblings, who are bursting at the seams trying not to spoil the next episode for me and are waiting antsy for me to finish up this season, I don’t have anyone to talk to about it. I’m dying to discuss who I hate, who I like, who I’m suspicious of, and gossip like the woman I am. Whyyyyy do I not have friends? (Probably because in my spare time I’m binge-watching TV, but it could be worse).

But like I said, I’m still semi-productive. I mean, I made this Oatmeal Creme Pie Tiramisu didn’t I?

And you guys – this tiramisu is ridic. I mean, superfantastically ridic. The idea came to me when I was perusing snack options at the store for a later TV sesh. I spotted the oatmeal creme pies, thought briefly of tiramisu, and voila. The rest is delicious history.

And much like my show, I just can’t get enough.

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Oatmeal Creme Pie Tiramisu

This tiramisu has a unique ingredient: Oatmeal Creme Pies! It's delicious, chewy, and totally fabulous.

Course No Bake Desserts, No-Bake Treats

Cuisine American, Dessert

Prep Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 30 minutes minutes

Servings 9

Author Hayley Parker, The Domestic Rebel

Ingredients

• 20 Little Debbie Oatmeal Creme Pies
• 1 (8 oz) tub whipped cream cheese
• 1/2 cup sugar
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/4 cup brewed coffee at room temperature
• 1/4 cup chocolate syrup
• 1 (8 oz) tub Cool Whip Free thawed
• Cocoa powder for dusting

Instructions

• Line an 8 or 9-inch square baking dish with foil, extending the sides of the foil over the edges of the pan. Mist the foil lightly with cooking spray and set aside.
• In a large bowl, beat together the cream cheese, sugar, cinnamon and vanilla with a handheld mixer on medium speed, until combined. Fold in the Cool Whip and set mixture aside.
• Lay 8 Oatmeal Creme Pies into the bottom of the dish. Cut the remaining two to fit until there's one solid layer of pies. Drizzle HALF each the chocolate syrup and coffee on top of the layer. Spread HALF of the cream cheese mixture on top. Top with remaining Oatmeal Creme Pies, cutting to fit if necessary. Drizzle with remaining coffee and chocolate syrup, then top with remaining cream cheese mixture. Dust top with cocoa.
• Allow the tiramisu to set in the fridge for at least 4 hours or overnight. Flavors develop better overnight. Cut into squares and serve!

This no-bake dessert is one for the books! Chewy, sweet, cinnamon-spiced and absolutely perfect. You’ll love this unique Oatmeal Creme Pie twist!

Have a sweet day!

xo, Hayley

The post Oatmeal Creme Pie Tiramisu first appeared on The Domestic Rebel.