Easy Homemade Ferrero Rocher Truffles

These EASY Homemade Ferrero Rocher Truffles taste even BETTER than the real thing! Only a handful of ingredients, they come together pretty quickly and make a huge batch - great for gift-giving! Super chocolaty, nutty deliciousness! If you love those golden orbs known as Ferrero Rocher, you’ll FLIP for these Easy Homemade Ferrero Rocher Truffles! Packed with flavor and only a few ingredients, they taste even BETTER than the real deal!

It should be no surprise that holiday baking is my all-time fave.

There’s something so magical and fun about holiday flavors and making bite-size candies and treats to hand out to neighbors and friends.

But every year I have a *minor meltdown* about what treats I want to make for my cookie baskets to give to friends. I have about a MILLION ideas for cookies, treats, candies, and more but narrowing the list down is hard work, people. I want to bake EVERYTHING!

However, after making these Homemade Ferrero Rocher Truffles, I realized these had to be in the baskets. 100%. Never been more sure of anything in MY LIFE. They’re that good.

When I was tinkering around with this recipe, I could not believe how EASY these were to make. They take some time to mix together (so I recommend digging in with your hands which makes it infinitely easier) and they take some time to chill and firm up, but once they’re dunked in rich chocolate and chopped hazelnuts, you’ll realize they’re more than worth the wait!

The base of the truffles are crushed hazelnut wafer cookies. I actually found some at Trader Joe’s – they’re a crisp wafer-like cookie flavored with chocolate and hazelnut, but I believe they’re seasonal. If you cannot find hazelnut wafer cookies, feel free to use graham cracker crumbs – chocolate or regular. Not only do the crushed cookies provide the base of the truffle, but they give that great texture, too.

These EASY Homemade Ferrero Rocher Truffles taste even BETTER than the real thing! Only a handful of ingredients, they come together pretty quickly and make a huge batch - great for gift-giving! Super chocolaty, nutty deliciousness! And of course, you cannot make homemade Ferrero Rocher without hazelnuts! This recipe uses a whopping 4 cups (!!) of hazelnuts – three cups in the actual truffle, and one cup finely chopped for the outer coating so it looks authentic. There’s so much hazelnut flavor happening in these bad boys!

These EASY Homemade Ferrero Rocher Truffles taste even BETTER than the real thing! Only a handful of ingredients, they come together pretty quickly and make a huge batch - great for gift-giving! Super chocolaty, nutty deliciousness! Lastly, there’s nothing with hazelnuts more famous than Nutella, so the Nutella is the “glue” that keeps these truffles together. And there’s quite a bit of Nutella in here, so the flavor is outstanding!

These EASY Homemade Ferrero Rocher Truffles taste even BETTER than the real thing! Only a handful of ingredients, they come together pretty quickly and make a huge batch - great for gift-giving! Super chocolaty, nutty deliciousness! To gift these, place a truffle in a miniature cupcake liner and place them all in a gift box for a pretty presentation!

Or just become my neighbor and wait for me to deliver goodies to your front door. 🙂

These EASY Homemade Ferrero Rocher Truffles taste even BETTER than the real thing! Only a handful of ingredients, they come together pretty quickly and make a huge batch - great for gift-giving! Super chocolaty, nutty deliciousness!

Easy Homemade Ferrero Rocher Truffles
Author: 
Recipe type: Candy
Prep time: 
Total time: 
Serves: 38-40
 
These Homemade Ferrero Rocher Truffles are SO easy and utterly divine! No one will guess how simple they are to whip together, and they make for amazing holiday gifts!
Ingredients
  • 3 cups finely crushed hazelnut wafer cookies (if you cannot find these, simply substitute with 3 cups finely crushed chocolate or honey graham cracker crumbs)
  • 3 cups finely chopped hazelnuts
  • 1 & ¾ cups Nutella (about 1 & ½ (13 oz) jars)
  • FOR COATING:
  • 1 (16 oz) pkg chocolate candy coating or almond bark
  • 1 cup finely chopped hazelnuts
Instructions
  1. Line a large baking sheet with foil and set aside. In a large bowl, combine the hazelnut cookie crumbs, finely chopped hazelnuts, and the Nutella. Using a spoon or your hands, stir the mixture together until completely moistened and sticky, making sure you grab the dry bits that tend to collect in the bottom of the bowl.
  2. Using a Tablespoon-size cookie dough scoop, scoop out truffles and roll gently into balls. Place on the baking sheet about ½" apart. Repeat with remaining truffles. Once all truffles are formed, freeze the truffles for at least 30 minutes to 1 hour or until firm.
  3. Once truffles have firmed up, melt the candy coating according to package directions or until smooth. Stir in the chopped hazelnuts. Using a fork, lower each truffle one at a time into the chocolate candy coating and coat completely. Use the fork to lift the truffle out of the chocolate mixture and tap excess chocolate off. Return the truffles to the baking sheet and let chocolate set before serving.

These EASY Homemade Ferrero Rocher Truffles taste even BETTER than the real thing! Only a handful of ingredients, they come together pretty quickly and make a huge batch - great for gift-giving! Super chocolaty, nutty deliciousness! Crunchy and chocolaty with a wonderful toasted nuttiness, these truffles are so easy and super impressive, too!

These EASY Homemade Ferrero Rocher Truffles taste even BETTER than the real thing! Only a handful of ingredients, they come together pretty quickly and make a huge batch - great for gift-giving! Super chocolaty, nutty deliciousness! Have a super sweet day!

xo, Hayley

Perfect Southern Pecan Pralines

This recipe makes the most PERFECT Southern-style Pecan Pralines! Buttery, nutty and filled with brown sugar, toasted pecan and vanilla flavors, they practically melt-in-your-mouth with this foolproof recipe! Even if you’ve never been to the South, you have GOT to try this recipe for my Perfect Southern Pecan Pralines! A cross between cookies and candy, this unique, melt-in-your-mouth treat is studded with pecans with a wonderful buttery flavor. Totally irresistible!

I have only been to the South a couple of times, but each time I have gone, I have actively sought out pecan pralines. They are by far one of my FAVORITE desserts in both flavor profile and just as-is.

However, I have only found Southern pecan pralines at the Atlanta airport, of all places. So you bet your booty I bought ALL OF THE PRALINES to take home and share with my California born-and-bred family. However, there was a small issue: I ate all the pralines on the plane.

Oops.

They truly are unlike anything I’ve ever had here in California. A cross between a buttery cookie and a melt-in-your-mouth candy, they’re totally unique and have an amazing butter and brown sugar flavor. Inside there are pockets of crunchy, salty pecans for an amazing toasted, nutty flavor.

And if you’re like me, you’ll instantly fall in LOVE with these delicious creations!

Pralines can be finicky little devils, but I think I have mastered this into an easy, nearly foolproof recipe. Some of the issues people have is that the pralines never set up, or they spread too much. But I have tips that will ensure your pralines come out perfectly round and utterly amazing each and every time with my tested recipe!

This recipe makes the most PERFECT Southern-style Pecan Pralines! Buttery, nutty and filled with brown sugar, toasted pecan and vanilla flavors, they practically melt-in-your-mouth with this foolproof recipe! To make these baddies, simply bring together some pecans, granulated white sugar, brown sugar, butter, evaporated milk, vanilla, and a pinch of salt together and boil it until a candy thermometer reads between 235° – 240° degrees F.

Then, once the mixture hits the sweet temperature spot, beat the daylights out of it with a wooden spoon until it thickens and gets almost cloudy-looking. This will ensure the candy is firm enough to set up properly.

This recipe makes the most PERFECT Southern-style Pecan Pralines! Buttery, nutty and filled with brown sugar, toasted pecan and vanilla flavors, they practically melt-in-your-mouth with this foolproof recipe! And to make those perfectly round morsels of heaven? Simply spoon the hot candy (be careful!) into cupcake liners and let cool completely. Once they’re cooled and set, simply peel back the cupcake liners and you have evenly round little pralines!

And oh my gosh, they’ll be impossible to resist!

This recipe makes the most PERFECT Southern-style Pecan Pralines! Buttery, nutty and filled with brown sugar, toasted pecan and vanilla flavors, they practically melt-in-your-mouth with this foolproof recipe!

Perfect Southern Pecan Pralines
Author: 
Recipe type: Candy
Prep time: 
Total time: 
Serves: 16-20
 
These Perfect Southern Pecan Pralines are a unique cross between cookies and candy! Flavored with butter, sugar, vanilla and toasted pecans, they're a melt-in-your-mouth candy you HAVE to try.
Ingredients
  • 1 & ½ cups pecan halves or chopped pecans
  • 1 & ½ cups granulated white sugar
  • ¾ cup brown sugar
  • ¼ cup + 2 Tbsp unsalted butter, cubed
  • ½ cup evaporated milk (NOT sweetened condensed milk)
  • 1 tsp vanilla extract
  • ½ tsp kosher salt
Instructions
  1. Line 2 cupcake tins with about 16-20 paper liners. Set aside briefly.
  2. In a large, heavy bottomed saucepan, combine the pecan halves, sugars, butter, evaporated milk, vanilla extract, and salt and bring to a boil over medium heat. Stick in a candy thermometer and stir constantly while boiling until temperature reaches 235° to 240° degrees F, about 10 minutes. Remove the pan from the heat and working quickly and CAREFULLY, beat the mixture vigorously with a wooden spoon until mixture thickens and almost turns cloudy and opaque in color, about 2-5 minutes.
  3. Working fast, use a spoon or cookie dough scoop to portion the hot candy into each muffin tin, covering the bottom of the muffin cup. You should get about 16-20 candies, depending on how much you fill each cupcake tin. Cool the candy COMPLETELY. Candy is ready once it's reached room temperature and is firm and solid. Peel away cupcake liners before serving.

This recipe makes the most PERFECT Southern-style Pecan Pralines! Buttery, nutty and filled with brown sugar, toasted pecan and vanilla flavors, they practically melt-in-your-mouth with this foolproof recipe! Buttery, toasty candies filled with crunchy pecans, brown sugar, and aromatic vanilla. There’s so much to love about these pecan pralines!

This recipe makes the most PERFECT Southern-style Pecan Pralines! Buttery, nutty and filled with brown sugar, toasted pecan and vanilla flavors, they practically melt-in-your-mouth with this foolproof recipe! Have a super sweet day!

xo, Hayley

Best Ever Peanut Butter Buckeye Truffles

Everyone will go CRAZY for these BEST-EVER Peanut Butter Buckeye Truffles! They're the easiest candy to make with only a few simple ingredients, but they taste AMAZING. Creamy, buttery, soft and almost gooey with a smooth chocolate outer shell. Perfect for anytime but especially gift-giving!These truly are the BEST EVER Buckeye Truffles! All of my friends and neighbors raved over these bite-size morsels of deliciousness and dubbed them “to die for!”

I have to admit, I really enjoyed these truffles.

So much so that I got rid of them all after taking my first bite because I knew eating them would be a downward slippery slope. Actually, less slippery slope, more like complete drop. They are that good.

And normally I’m not a huge chocolate + peanut butter fan. I know, I know – it’s borderline blasphemous, but I can’t help it. Sometimes chocolate and PB treats are a little too… overwhelming, maybe? But these hit the spot perfectly without being too sweet or too much for me… yet they are perfect for serious PB lovers, all of whom raved over them.

I don’t know much about the Buckeye story, only because I’m not an Ohioan nor have I been to Ohio to experience the buckeye craze. But I think it has something to do with college football, and somehow peanut butter is involved? I have no idea, but I *do* know that these little truffles are addictive and so easy to make!

In fact, I am officially putting them into my Christmas baking gift-baskets this year because they make a huge batch, are easily doubled or tripled or even halved, and everyone who tried one just had nothing but adoring things to say about them. I love a good, easy recipe this time of year when holiday baking is in full swing, and these are it!

Everyone will go CRAZY for these BEST-EVER Peanut Butter Buckeye Truffles! They're the easiest candy to make with only a few simple ingredients, but they taste AMAZING. Creamy, buttery, soft and almost gooey with a smooth chocolate outer shell. Perfect for anytime but especially gift-giving!Basically, you just beat the living daylights out of some peanut butter, softened butter, and vanilla until creamy and smooth. Then add in some heaping cups of confectioners’ sugar until the mixture comes together and is kind of crumbly, like wet sand.

Everyone will go CRAZY for these BEST-EVER Peanut Butter Buckeye Truffles! They're the easiest candy to make with only a few simple ingredients, but they taste AMAZING. Creamy, buttery, soft and almost gooey with a smooth chocolate outer shell. Perfect for anytime but especially gift-giving!Roll them into little bite-size balls and freeze them for a hot minute so they’re easier to dip in the warm, gooey melted chocolate. Once they’re dipped, return them to the baking sheet and let the chocolate set… then you’re ready to dig in!

Creamy, sweet, a little salty, EASY, melt-in-your-mouth Buckeye Truffles. There’s truly nothing better!

Everyone will go CRAZY for these BEST-EVER Peanut Butter Buckeye Truffles! They're the easiest candy to make with only a few simple ingredients, but they taste AMAZING. Creamy, buttery, soft and almost gooey with a smooth chocolate outer shell. Perfect for anytime but especially gift-giving!

5.0 from 2 reviews
Best Ever Peanut Butter Buckeye Truffles
Author: 
Recipe type: Candy
Prep time: 
Total time: 
Serves: 30-35
 
These Buckeye Truffles are the BEST I've tried! Creamy, sinfully smooth, rich and sweet, they make a huge batch and are so simple!
Ingredients
  • 1 & ½ cups creamy smooth peanut butter (such as Jif or Skippy)
  • ½ cup unsalted butter, softened
  • 1 Tbsp vanilla extract
  • 3 cups confectioners' sugar
  • One 16-oz pkg chocolate candy coating/almond bark (such as CandiQuik)
Instructions
  1. Line a large baking sheet with foil; set aside. Meanwhile, in a large bowl, beat the peanut butter, softened butter, and vanilla extract together with an electric mixer until combined and smooth, about 1 minute. Gradually add in the confectioners' sugar, beating well after each addition until mixture becomes more like wet sand and holds together easily.
  2. Using a cookie dough scoop, scoop out Tablespoon-size balls of the peanut butter mixture and roll in your hand to smooth out. Place on the baking sheet and repeat with remaining truffles. Freeze until firm to the touch, about 30 minutes.
  3. Once truffles are firm, melt the candy coating according to package directions, or until smooth and melted. Use a toothpick to spear the truffle and dip the bottom and sides of the truffle into the chocolate mixture halfway, keeping the top of the truffle exposed. Gently return to the baking sheet and remove the toothpick, using your fingertip to gently smooth out the hole the toothpick left. Repeat with remaining truffles.
  4. Allow chocolate to set before serving. Can be easily doubled, tripled, or even halved.

Everyone will go CRAZY for these BEST-EVER Peanut Butter Buckeye Truffles! They're the easiest candy to make with only a few simple ingredients, but they taste AMAZING. Creamy, buttery, soft and almost gooey with a smooth chocolate outer shell. Perfect for anytime but especially gift-giving!Buttery, creamy, soft and almost gooey truffles flavored with sweet-and-salty peanut butter and rich milk chocolate. Yum!

Everyone will go CRAZY for these BEST-EVER Peanut Butter Buckeye Truffles! They're the easiest candy to make with only a few simple ingredients, but they taste AMAZING. Creamy, buttery, soft and almost gooey with a smooth chocolate outer shell. Perfect for anytime but especially gift-giving! Have a super sweet day!

xo, Hayley

Perfect & Easy Tiramisu

This Perfectly Easy Tiramisu is exactly as the name suggests: SO SIMPLE. Layers of Kahlua-soaked ladyfinger cookies with a whipped cream cheese mixture and lots of cocoa powder! So simple and amazing. Tiramisu fans will fall in love with this simply perfect recipe! A few easy swaps makes it more approachable and easy to make any time of year with products that are easy to find.

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.

This Perfectly Easy Tiramisu is exactly as the name suggests: SO SIMPLE. Layers of Kahlua-soaked ladyfinger cookies with a whipped cream cheese mixture and lots of cocoa powder! So simple and amazing. 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.

This Perfectly Easy Tiramisu is exactly as the name suggests: SO SIMPLE. Layers of Kahlua-soaked ladyfinger cookies with a whipped cream cheese mixture and lots of cocoa powder! So simple and amazing. 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!

This Perfectly Easy Tiramisu is exactly as the name suggests: SO SIMPLE. Layers of Kahlua-soaked ladyfinger cookies with a whipped cream cheese mixture and lots of cocoa powder! So simple and amazing.

Perfect & Easy Tiramisu
Author: 
Recipe type: No Bake
Prep time: 
Total time: 
Serves: 9
 
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.
Ingredients
  • 24-28 ladyfinger cookies (I found mine at Whole Foods!)
  • ⅔ cup brewed & cooled black coffee
  • ¼ cup Kahlua or coffee liqueur
  • One (8 oz) tub whipped cream cheese
  • ½ 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
  1. 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.
  2. 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.
  3. 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.
  4. 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 Perfectly Easy Tiramisu is exactly as the name suggests: SO SIMPLE. Layers of Kahlua-soaked ladyfinger cookies with a whipped cream cheese mixture and lots of cocoa powder! So simple and amazing. This tiramisu is so flavorful, chocolaty and luscious with a fluffy whipped cream cheese filling and Kahlua-soaked ladyfinger cookies.

This Perfectly Easy Tiramisu is exactly as the name suggests: SO SIMPLE. Layers of Kahlua-soaked ladyfinger cookies with a whipped cream cheese mixture and lots of cocoa powder! So simple and amazing. Have a super sweet day!

xo, Hayley

Pretzel Football Muddy Buddies

These Pretzel Football Muddy Buddies are INSANELY GOOD! Chocolate-covered peanut butter-filled pretzels are tossed with powdered sugar and peanut butter cups and decorated to look like mini footballs! Perfect for game-day! Perfect for football season, these Pretzel Football Muddy Buddies are a highly addictive, tasty treat that is great for snacking during nail-biter games!

Admittedly, I’m not a big sports person.

I played basketball for 3 years in elementary school, but hated running during practice and games which… is kinda counterproductive for basketball.

I also danced throughout my life, but one time my friend filmed me during a belly dancing performance and I saw that I am actually a horrible dancer. Like, terribly, horribly bad. I always envisioned myself as this sultry belly dancer but when I saw that footage of me smacking gum (during the performance!) and lazily undulating my stomach, I mimicked a shimmying beluga with a noisy belt on. AKA, not a cute look in case you were wondering.

So yeah, sports aren’t really my thing. But if I had to choose a favorite (besides watching wrestling, which I somewhat enjoy), it would be football because of one reason: the food!

Football food is the best, do you agree? Hot dogs, chili, BBQ, nachos, cheese & meat platters… it’s all so good and I am pretty much obsessed with football games for that sole reason.

And lucky for me, food – I mean, football season is coming up shortly, so bring on the beer and guacamole!

If you’re a football-food-obsessed person like me, or maybe you’re an actual football-sports-obsessed person, you will love these addictive Pretzel Football Muddy Buddies! Not only are they super cute, they’re SO TASTY. Sure, they’re a little more labor intensive than your regular muddy buddies recipe, but I guarantee they’ll be a crowd-pleaser at your next tailgating event!

These Pretzel Football Muddy Buddies are INSANELY GOOD! Chocolate-covered peanut butter-filled pretzels are tossed with powdered sugar and peanut butter cups and decorated to look like mini footballs! Perfect for game-day! Regular muddy buddies are made with Chex cereal which is good… but I had a HUGE, Costco-size tub of peanut butter-filled pretzels that were begging to be used, so I tossed them in a chocolate & peanut butter mixture and coated them in powdered sugar. To make it extra peanut buttery, I threw in some miniature Reese’s cups and decorated a few of the pretzels as footballs.

These Pretzel Football Muddy Buddies are INSANELY GOOD! Chocolate-covered peanut butter-filled pretzels are tossed with powdered sugar and peanut butter cups and decorated to look like mini footballs! Perfect for game-day! Needless to say, my football-sport-obsessed dad and brother went CRAZY for these! I already have requests for it to be remade during the 49ers first game of the season in September.

I mean… how could you not love this?!

These Pretzel Football Muddy Buddies are INSANELY GOOD! Chocolate-covered peanut butter-filled pretzels are tossed with powdered sugar and peanut butter cups and decorated to look like mini footballs! Perfect for game-day!

Pretzel Football Muddy Buddies
Author: 
Recipe type: Treats
Prep time: 
Total time: 
Serves: 8-10
 
These Pretzel Football Muddy Buddies are not only adorable, they're highly addictive and DELICIOUS, too! A surefire hit at your next football party or tailgate!
Ingredients
  • 9 cups peanut butter pretzel nuggets, divided
  • 1 & ½ pkg chocolate candy coating, divided
  • ⅓ cup creamy peanut butter
  • ¼ pkg vanilla candy coating
  • 2 & ½ cups confectioners' sugar
  • 1 family-size bag Reese's Miniature Peanut Butter Cups
Instructions
  1. Place 8 cups of the peanut butter pretzel nuggets in a very large bowl. In a medium bowl, melt one (1) of the packages of chocolate candy coating and the peanut butter together on HIGH heat for 30 seconds. Stir, then heat for an additional 15-20 seconds, stirring until melted and smooth. Pour the chocolate PB mixture evenly over the pretzel nuggets and toss to coat.
  2. Place the confectioners' sugar in a gallon-size Ziploc bag and spoon in the chocolate-coated pretzel nuggets. You may have to work in batches. Seal the bag and shake the bag vigorously to coat the pretzel nuggets with the confectioners' sugar. Spread the coated pretzel nuggets onto a parchment-lined baking sheet to set and dry.
  3. For the remaining cup of pretzel nuggets, melt the ½ pkg of chocolate candy coating until smooth and melted. Dip each pretzel nugget one at a time into the melted chocolate and, using a fork, gently remove onto a parchment-lined baking sheet. Allow to set. Meanwhile, microwave the vanilla candy coating and pour the smooth vanilla candy coating into a small squeeze bottle (recommended) or a sandwich-size Ziploc bag - seal out the air and snip off the tip of the bag, if using.
  4. Working steady and slowly, pipe stitches onto the chocolate pretzel nuggets. Let stitches dry. Toss the peanut butter cup candies in with the confectioners' sugar-coated pretzel nuggets and place the football pretzel nuggets around the bowl.

These Pretzel Football Muddy Buddies are INSANELY GOOD! Chocolate-covered peanut butter-filled pretzels are tossed with powdered sugar and peanut butter cups and decorated to look like mini footballs! Perfect for game-day! Not only are these muddy buddies way awesome, they’re SO tasty. Chocolate-covered peanut butter pretzel nuggets are officially a thing now, and you HAVE to give them a try!

These Pretzel Football Muddy Buddies are INSANELY GOOD! Chocolate-covered peanut butter-filled pretzels are tossed with powdered sugar and peanut butter cups and decorated to look like mini footballs! Perfect for game-day! Have a super sweet day!

xo, Hayley

 

 

No-Bake Frozen Rosé Pie (AKA, Frosé Pie)

Introducing Frozen Rosé Pie (AKA, Frosé Pie!). A cool and creamy no-bake pie with an ice cream-like texture and a robust, juicy, rosé wine flavor because it's made with real rosé and Chambord liqueur! Easy, impressive and perfect! This Frozen Rosé Pie is INCREDIBLE. It tastes just like rosé wine but in a creamy, cool no-bake PIE!

Rosé is officially taking the world by storm and I am living for it.

Finally – a widely accepted sweet drink, because apparently I’m still childish enough to order sickeningly sweet alcoholic beverages with every meal. I’ll do me, okay?

What I’m saying is: I only drink sweet when it comes to alcohol. Moscato, sugary rosé, a fruity Riesling… it’s all good and I’ll drink it with anything, anytime, anywhere.

(Somewhere, a wino is wrinkling their nose at the idea of me drinking Moscato with a spaghetti Bolognese but I don’t care. Wrinkle away, sommeliers!)

And lately, frosé (or Frozen Rosé if ya didn’t catch on) is kind of having a major moment. I’ve seen rosé wine slurpees at wineries, and I’ve seen numerous bloggers take their own spin on a fruity slushy with it. It is EVERYWHERE, on every menu, in every city and if you haven’t stepped into the pink side, you ought to!

So, let me break down this Frosé Pie for you: it has a cream cheese and sweetened condensed milk base which is beaten to smithereens until it’s super creamy and luscious. Then you beat in your rosé wine – but here’s the kicker. Make sure the rosé you use is low-alcohol. Why? Because if you’ve ever tried freezing alcohol, it doesn’t work too well, so a low-alcohol wine is a must in order for this pie to work and solidify in the freezer. Got it? Yay! Moving along…

Beat in some Chambord, because really, why the hell not?, and a little bit of strawberry gelatin powder to help the pie stabilize, and give it a touch of sweetness and strawberry flavor. You could omit the gelatin if needed, but if you have problems with Jell-O, that really sounds like a non-problem and you should probably move on.

Introducing Frozen Rosé Pie (AKA, Frosé Pie!). A cool and creamy no-bake pie with an ice cream-like texture and a robust, juicy, rosé wine flavor because it's made with real rosé and Chambord liqueur! Easy, impressive and perfect! Lastly, fold in some whipped topping. Now somewhere, someone is wrinkling their nose that I said “whipped topping” but really, this is the answer to this pie. You could totally use stabilized whipped cream if you want to make that instead, but whipped topping is convenient and as far as I know, it hasn’t killed anyone, so maybe back off on the haterade?

Introducing Frozen Rosé Pie (AKA, Frosé Pie!). A cool and creamy no-bake pie with an ice cream-like texture and a robust, juicy, rosé wine flavor because it's made with real rosé and Chambord liqueur! Easy, impressive and perfect! Pour the goodness that is a rosé-wine flavored pie into a prepared pie crust and – here’s the hard part – let it freeze for at least 8 hours so the wine and Chambord have a second to solidify in the pie filling. Then cut it, garnish it with Chambord whipped cream and lots of fresh berries.

Introducing Frozen Rosé Pie (AKA, Frosé Pie!). A cool and creamy no-bake pie with an ice cream-like texture and a robust, juicy, rosé wine flavor because it's made with real rosé and Chambord liqueur! Easy, impressive and perfect! The result is a cool and creamy pie with a silky-smooth texture and a robust, sweet, fruity rosé wine flavor. Seriously, this tastes just like rosé but in an ice-cream-esque pie. You must try this!

Bottoms up!

Introducing Frozen Rosé Pie (AKA, Frosé Pie!). A cool and creamy no-bake pie with an ice cream-like texture and a robust, juicy, rosé wine flavor because it's made with real rosé and Chambord liqueur! Easy, impressive and perfect!

5.0 from 2 reviews
No-Bake Frozen Rosé Pie (AKA, Frosé Pie)
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8-10
 
This Frosé Pie (aka frozen rosé pie) is PHENOMENAL. Cool and creamy with an ice cream-y texture and a robust, sweet and fruity rosé wine flavor throughout! A must-make for the summertime!
Ingredients
  • One 9" prepared pie crust (Nilla Wafer, or graham cracker)
  • 6 oz cream cheese, at room temperature
  • One (14-oz) can sweetened condensed milk
  • 6 oz rosé wine (make sure the wine you choose is low-alcohol. For this, I loved Stella Rosa brand's "Stella Pink")
  • 2 Tbsp Chambord or other raspberry liqueur
  • 2 Tbsp strawberry or raspberry Jell-O powder
  • One (8-oz) tub Cool Whip, thawed
  • FOR THE TOPPING:
  • ¾ cup heavy whipping cream
  • ¼ cup confectioners' sugar
  • 1 Tbsp Chambord
  • Fresh raspberries and/or strawberries
Instructions
  1. In a large bowl, combine the cream cheese and condensed milk with a handheld electric mixer on medium speed until smooth and creamy, about 1 minute. Beat in the rosé wine, gently adding a little wine at a time, followed by the Chambord and strawberry gelatin powder. Finally fold in the whipped topping (or stabilized whipped cream, if using) until combined and uniform in color, making sure to get the bottom of the bowl.
  2. Pour into the prepared pie crust and freeze for at least 8 HOURS or overnight. This ensures the alcohol in the pie has time to solidify adequately before serving.
  3. Just before serving, make the Chambord whipped cream: in a medium-large bowl, beat together the heavy whipping cream, confectioners' sugar, and Chambord together until stiff peaks form, about 5-7 minutes. Spread onto the top of the pie and garnish with raspberries. Store leftovers in the freezer and let sit at room temperature for at least 10 minutes before serving.

Introducing Frozen Rosé Pie (AKA, Frosé Pie!). A cool and creamy no-bake pie with an ice cream-like texture and a robust, juicy, rosé wine flavor because it's made with real rosé and Chambord liqueur! Easy, impressive and perfect! The Stella Rosa “Stella Pink” wine has aromatic fruity flavors like juicy strawberries, raspberries, and delicate rose petals. Because it has a low-alcohol content, it helps stay frozen in the pie filling. Any brand will do, but make sure it’s low-alcohol, ‘kay? Save the harder stuff for drinking!

Introducing Frozen Rosé Pie (AKA, Frosé Pie!). A cool and creamy no-bake pie with an ice cream-like texture and a robust, juicy, rosé wine flavor because it's made with real rosé and Chambord liqueur! Easy, impressive and perfect! Introducing Frozen Rosé Pie (AKA, Frosé Pie!). A cool and creamy no-bake pie with an ice cream-like texture and a robust, juicy, rosé wine flavor because it's made with real rosé and Chambord liqueur! Easy, impressive and perfect!

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, Stella Rosa and Chambord don’t know I exist which makes me sad. This post is not compensated by them; I just love their rosé wine and it worked beautifully in this recipe. 

No-Churn Cosmic Brownie Marshmallow Ice Cream

This No-Churn Cosmic Brownie Marshmallow Ice Cream is so fun and EASY! A vanilla and marshmallow fluff base is studded with fudgy Cosmic Brownie pieces and candy-coated sprinkles. Perfect for parties, hot summer days, and more and it's entirely no-churn! Remember Cosmic Brownies growing up? Now they’ve had a delicious update in this No-Churn Cosmic Brownie Marshmallow Ice Cream! This recipe couldn’t be easier to make… and couldn’t be tastier to eat!

Lately, Sacramento’s weather has been strange. A week or two ago, it was raining and cold... which, if it were up to me, would be Sacramento’s weather year-round. I wore a sweater and cuddled under a blanket… in June.

Now it’s the complete opposite – a major heat-wave that’s striking us in our swimwear. It’s been so hot that the pool water was like hot bath water. So not fun!

So I’ve been hunkered down inside where there’s plenty of cold A/C and lots of ice cream. Can you blame me when it’s 109 out there?

Since Sacramento’s weather can best be described as Dante’s seventh level of Hell, I’ve been trying to stockpile my freezer with tons of ice cream options. Like my mood, my ice cream tastes fluctuate and I want to have options, people! So I set out to create a fabulous one with my favorite childhood treat, Cosmic Brownies.

This No-Churn Cosmic Brownie Marshmallow Ice Cream is so fun and EASY! A vanilla and marshmallow fluff base is studded with fudgy Cosmic Brownie pieces and candy-coated sprinkles. Perfect for parties, hot summer days, and more and it's entirely no-churn! If you don’t know them, Cosmic Brownies are Little Debbie’s answer to frosted brownies. They’re super dense and fudgy and topped with irresistible little candy-coated sprinkles for a little crunch, and they were the inspiration for this No-Churn Cosmic Brownie Ice Cream! 

This No-Churn Cosmic Brownie Marshmallow Ice Cream is so fun and EASY! A vanilla and marshmallow fluff base is studded with fudgy Cosmic Brownie pieces and candy-coated sprinkles. Perfect for parties, hot summer days, and more and it's entirely no-churn! This no-churn ice cream is made without an ice cream maker which is a life-saver for people who don’t have one… or whose ice cream maker has been lost to the depths of your garage among other once-loved appliances and embarrassing yearbook photos. All you need for this no-churn ice cream is a mixer – either hand-held or a stand mixer – to whip the heavy cream. Then the rest is a little elbow grease and lots of tasty treats!

The result is a super creamy, marshmallow & vanilla flavored ice cream base studded with chunks of Cosmic Brownies and lots of little candy-coated sprinkles swirled throughout. AKA, a blast from your childhood past with a modern update that’s fitting for the hotter weather.

Enjoy!

This No-Churn Cosmic Brownie Marshmallow Ice Cream is so fun and EASY! A vanilla and marshmallow fluff base is studded with fudgy Cosmic Brownie pieces and candy-coated sprinkles. Perfect for parties, hot summer days, and more and it's entirely no-churn!

No-Churn Cosmic Brownie Marshmallow Ice Cream
Author: 
Recipe type: No Bake
Prep time: 
Total time: 
Serves: 6-8
 
This No-Churn Cosmic Brownie Ice Cream is so refreshing on a hot day! A marshmallow and vanilla-flavored creamy base studded with chunks of fudgy Cosmic Brownies and a "constellation" of candy-coated sprinkles!
Ingredients
  • 2 cups heavy whipping cream
  • ½ cup confectioners' sugar
  • One (14 oz) can sweetened condensed milk
  • 1 tsp vanilla extract
  • ⅔ cup marshmallow sundae topping or marshmallow fluff
  • 1 box Cosmic Brownies, chopped into bite-size pieces
  • ⅔ cup candy-coated chocolate sprinkles (or you may substitute regular sprinkles)
Instructions
  1. In the bowl of a stand mixer or in a large bowl using an electric mixer, whip the heavy whipping cream and confectioners sugar together on medium-high speed for about 5-7 minutes or until stiff peaks form. Add in the sweetened condensed milk, vanilla extract, and marshmallow sauce or fluff and fold together until combined.
  2. Toss in the chopped brownie pieces and the candy-coated sprinkles and gently fold to combine. Pour the mixture into a resealable plastic or glass food storage container and freeze for at least 8 hours, preferably overnight.

This No-Churn Cosmic Brownie Marshmallow Ice Cream is so fun and EASY! A vanilla and marshmallow fluff base is studded with fudgy Cosmic Brownie pieces and candy-coated sprinkles. Perfect for parties, hot summer days, and more and it's entirely no-churn! Creamy, sweet, with that gooey marshmallow flavor and fudgy brownie pieces… this ice cream is my new fave!

This No-Churn Cosmic Brownie Marshmallow Ice Cream is so fun and EASY! A vanilla and marshmallow fluff base is studded with fudgy Cosmic Brownie pieces and candy-coated sprinkles. Perfect for parties, hot summer days, and more and it's entirely no-churn! Have a super sweet day!

xo, Hayley

 

The Best Fresh Strawberry Pie

This is the BEST Fresh Strawberry Pie Recipe ever!! Flaky, buttery pie crust filled to the brim with beautiful, bountiful, juicy red strawberries and a sweet and simple strawberry glaze. Perfect alone or topped with whipped cream! A great and EASY summertime recipe!

This is – hands down – the Best Fresh Strawberry Pie I’ve ever made or tasted before! A buttery, flaky pie crust filled to the brim with bright, juicy red strawberries and a sinfully sweet strawberry glaze. Whipped cream on top is mandatory!

Does anyone else watch the Bachelor/Bachelorette franchise?

I am newly hooked on it, after watching Nick Viall’s season and cursing my way through the whole Corinne situation. And now, I’m loving Rachel’s season so far! She has a good pick of guys, that’s for sure. (Uh, minus the Whaboom/Whack-A-Mole/Wazzzup guy. He’s a little… medicated. Or rather, needs to be medicated).

It got me thinking: maybe should try out to be the next Bachelorette? I mean, can you imagine? The first plus-size, heavily tattooed, glasses-wearing person. I SMELL SOMETHING GROUND-BREAKING HERE. ABC producers, call me.

But then I wondered: what would our dates be? Please tell me the ABC producers come up with that stuff, because if it were up to me, we’d be bowling or going to Disneyland for every date. And actually, you can probably tell a lot about someone if they endure Disneyland with you. Screaming children, pushy stroller people, tourists galore, musty Pirates smell…

ACTUALLY THAT’S A GREAT IDEA.

Like this week’s relay race, you can have a Disneyland version. Obstacles include: Leap-frogging and/or javelining over a series of slow-moving strollers, pinning the right Mickey hat on the right kid, who can clean up a spilled Dole Whip the fastest, best end-of-roller-coaster-camera picture, most churros consumed in one sitting, who doesn’t toss their cookies on a broken and out-of-control Teacup… I’m sensing a really good date idea here, ABC! (Seriously, call me).

Also, are there requirements to being a Bachelorette? Like, is it required that we all have Michelle Obama-status arms like Rachel? Or that we all wear itty-bitty shorts a la JoJo? Can I spontaneously break out in song and dance? Am I allowed to wear tutus and Doc Martens?

This is the BEST Fresh Strawberry Pie Recipe ever!! Flaky, buttery pie crust filled to the brim with beautiful, bountiful, juicy red strawberries and a sweet and simple strawberry glaze. Perfect alone or topped with whipped cream! A great and EASY summertime recipe!Anyway, while I ponder my new life as a wannabe Bachelorette, I made myself (and you, duh) some Fresh Strawberry Pie to consume. It is BANANAS, y’all. (Er, well, BERRIES*).

This is the BEST Fresh Strawberry Pie Recipe ever!! Flaky, buttery pie crust filled to the brim with beautiful, bountiful, juicy red strawberries and a sweet and simple strawberry glaze. Perfect alone or topped with whipped cream! A great and EASY summertime recipe!This pie is filled to the absolute brim with fresh, juicy, red strawberries and coated in a sweet and simple strawberry glaze which sweetens the pie a little but also helps keep it together and cut evenly. I chose to serve my strawberry pie in a classic pastry crust (which is pre-baked), but if you want to keep this entirely no-bake, use a graham cracker crust. Or, OOH! Maybe an Oreo cookie crust? GIRL YASS.

Whatever you do, make this pie and vote for your new fave Bachelorette (AKA me).

This is the BEST Fresh Strawberry Pie Recipe ever!! Flaky, buttery pie crust filled to the brim with beautiful, bountiful, juicy red strawberries and a sweet and simple strawberry glaze. Perfect alone or topped with whipped cream! A great and EASY summertime recipe!

5.0 from 1 reviews
The Best Fresh Strawberry Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Fresh Strawberry Pie is loaded with bright, juicy strawberries and a sweet and simple glaze. So perfect for summertime!
Ingredients
  • One frozen 9" deep dish pie crust
  • One (6 ounce) box strawberry gelatin
  • 1 & ½ cups granulated sugar
  • ¼ cup cornstarch
  • 1 & ½ cups water
  • Zest of half a lemon
  • 2 lbs fresh strawberries, hulled and halved if large
  • For garnish: sweetened whipped cream or whipped topping
Instructions
  1. Preheat oven to 450 degrees F. Place the frozen pie crust onto a cookie sheet, which will make it easier to remove from the oven. Prick holes all over the pie crust bottom and sides with a fork. Bake for 10-12 minutes or until light golden brown.
  2. In a medium saucepan, whisk together the gelatin, sugar, and cornstarch until combined. Add in the water and lemon zest, whisking to combine. Bring to a boil over medium-high heat and cook for one minute exactly, stirring constantly. Take off the heat and bring the mixture to room temperature.
  3. Place all the berries into the pie crust shell. Pour the glaze evenly over the berries. Refrigerate until firm, about 2-3 hours. Serve with freshly whipped cream or whipped topping.

*adapted from Southern Dishes and Desserts magazine

This is the BEST Fresh Strawberry Pie Recipe ever!! Flaky, buttery pie crust filled to the brim with beautiful, bountiful, juicy red strawberries and a sweet and simple strawberry glaze. Perfect alone or topped with whipped cream! A great and EASY summertime recipe!This is the BEST Fresh Strawberry Pie Recipe ever!! Flaky, buttery pie crust filled to the brim with beautiful, bountiful, juicy red strawberries and a sweet and simple strawberry glaze. Perfect alone or topped with whipped cream! A great and EASY summertime recipe!This pie is so flavorful with a hint of freshness from the lemon zest and filled with bountiful, beautiful berries! No summer cookout will be complete without this pie!

This is the BEST Fresh Strawberry Pie Recipe ever!! Flaky, buttery pie crust filled to the brim with beautiful, bountiful, juicy red strawberries and a sweet and simple strawberry glaze. Perfect alone or topped with whipped cream! A great and EASY summertime recipe! Have a super sweet day!

xo, Hayley

 

 

No-Bake Ambrosia Cheesecake Pie

This NO-BAKE Ambrosia Cheesecake Pie combines all the classic flavors of ambrosia in one unique and EASY pie! Filled with fruit cocktail, pineapple, cherries, and mandarin oranges, it's topped with a marshmallow whipped cream. So simple and no-bake! Calling all ambrosia lovers! This No-Bake Ambrosia Cheesecake Pie is absolutely DIVINE. A cool & creamy cheesecake filled with fruit cocktail for a classic ambrosia flavor with a twist!

So confession: when I was making this pie, my family all rolled their eyes.

“Ambrosia is kind of… well, an oldie-timey recipe,” they said gently. “Like, only older people eat it,” they added. “I don’t think it’ll do well on your site.”

But because I’m an Aquarian I was like, thanks but no thanks for your opinion, I’m going rogue and making it anyway. Then I threw up a deuce and dropped an invisible mic while they all stared at me and wondered when the guys in white come to take me to an institution.

Growing up, we always had every holiday meal at my Grammie Pat’s house. And every. single. time. she made ambrosia. I didn’t know it as “ambrosia” though – just fruit salad, as Grammie called it. It wasn’t until I was older and received a kid’s cookbook that called it “ambrosia” and I was forever hooked on this fancy name for a not-so-fancy dish.

Sometimes Grammie would switch things up and make a mandarin orange ambrosia, or a pistachio one. Those admittedly weren’t my fave because they lacked the best part of an ambrosia: THE CHERRIES. DUH.

This pie has ALL the classic flavors of ambrosia into one unique pie that’s sure to please a crowd… and not just the more mature crowd, I promise!

This NO-BAKE Ambrosia Cheesecake Pie combines all the classic flavors of ambrosia in one unique and EASY pie! Filled with fruit cocktail, pineapple, cherries, and mandarin oranges, it's topped with a marshmallow whipped cream. So simple and no-bake! Filled with fruit cocktail (with extra cherries, obvi), mandarin oranges, and pineapple, it’s creamy, cool, light & fluffy… and NO-BAKE which rocks since it’s warming up outside. I know ambrosia typically has marshmallows (at least Grammie Pat’s does!), but because I had already stuffed the insides of this cheesecake pie with fruit, I added the marshmallow creme to the whipped cream on top – oh yes I did. *invisible mic drop*

The result? Pure heaven. Grammie approves.

This NO-BAKE Ambrosia Cheesecake Pie combines all the classic flavors of ambrosia in one unique and EASY pie! Filled with fruit cocktail, pineapple, cherries, and mandarin oranges, it's topped with a marshmallow whipped cream. So simple and no-bake!

No-Bake Ambrosia Cheesecake Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This Ambrosia Cheesecake Pie is entirely no-bake and SO delicious! Perfect for spring and summertime, it's a fun twist on the original potluck dish.
Ingredients
  • One (9" round) prepared graham cracker or Nilla wafer crust
  • One (8 oz) pkg cream cheese, at room temperature
  • ½ cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 can fruit cocktail, chopped & drained
  • ½ cup maraschino cherries, chopped & drained
  • 1 small can mandarin oranges, chopped & drained
  • 4 oz crushed pineapple, drained (1/2 of an 8 ounce can)
  • ½ tub of Cool Whip, thawed (half of an 8-ounce tub)
  • FOR MARSHMALLOW WHIPPED CREAM:
  • ½ cup heavy whipping cream
  • ½ cup marshmallow creme
  • Additional cherries, shredded coconut, pecans, or marshmallows for garnish, optional
Instructions
  1. In a large bowl, beat the cream cheese until creamy, about 1 minute. Beat in the sweetened condensed milk and vanilla until smooth and creamy. Beat in the chopped fruit cocktail, chopped maraschino cherries, chopped mandarin oranges, and drained pineapple until combined, about 20 seconds. Lastly, fold in the whipped topping until combined.
  2. Spread the mixture into the prepared pie crust and smooth out the top. Refrigerate for at least 3 hours to set before serving.
  3. Before serving, make your marshmallow whipped cream: In the bowl of a stand mixer, beat the heavy cream on high speed until soft peaks form. Add in the marshmallow creme and beat until stiff peaks form. Pipe the marshmallow whipped cream on top of the pie and garnish with additional fruit, nuts, marshmallows, if using. Store in the fridge.

This NO-BAKE Ambrosia Cheesecake Pie combines all the classic flavors of ambrosia in one unique and EASY pie! Filled with fruit cocktail, pineapple, cherries, and mandarin oranges, it's topped with a marshmallow whipped cream. So simple and no-bake! I love that this cheesecake pie is totally customizable! If you don’t like certain fruits in fruit cocktail, make your own blend! If your classic ambrosia had pecans, add those! It’s super easy and guaranteed to please!

This NO-BAKE Ambrosia Cheesecake Pie combines all the classic flavors of ambrosia in one unique and EASY pie! Filled with fruit cocktail, pineapple, cherries, and mandarin oranges, it's topped with a marshmallow whipped cream. So simple and no-bake! Want more fruity desserts? Try these! 

These Raspberry Lemonade Gooey Bars are amazing! Layers of zesty lemon cake mix topped with a gooey fresh raspberry filling! Tastes like summertime in an easy dessert that feeds a crowd!Raspberry Lemonade Gooey Bars

This is the BEST Banana Pudding Pie EVER! Promise :) Layers of sweet Nilla Wafers, fresh bananas, a creamy, smooth-as-silk banana pudding and homemade whipped cream come together in this easy, simple pie!Best Banana Pudding Pie

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert!Lemon Almond Crumb Cake

Have a super sweet day!

xo, Hayley

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