Chocolate Guinness Stout Cake with Chocolate Ganache

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! This Chocolate Guinness Stout Cake with Chocolate Ganache is a chocoholic’s DREAM!! Moist, fluffy, rich and deep chocolate Bundt cake with a sinfully delectable chocolate ganache glaze. Perfect for St. Patrick’s Day!

I realized something recently: I need a love guru.

Are there people out there who are love guru specialists? How does one become a love guru? Is there like some kind of test you have to take to become one, or do you just get numbers given to you left & right? Do you have to be a Brazilian model? I HAVE SO MANY QUESTIONS.

But yet… I need one. Because I’m a little rusty in the love & dating department.

I used to be so suave. I had the moves and I was about 60 pounds lighter. But now I’m like a fat clunky dork and can’t get a date to save my life. I thought I had my first date in 3 years (!!!) a month or so ago, but once I showed up, I realized it most definitely was not a date. It was a socially-awkward dude doing his homework while I talked. And he talked about how much he thought a certain A-list actor was good looking while I sat there picking at my straw in the tea I’d purchased and cursed the gods above yet again because I don’t look like Ryan Gosling. BLAST.

And now? I am a master communicator. I talk with guys on dating apps all the time. And then I ask them out, because it’s a DATING APP AND ARE WE ONLY GOING TO TALK ON TINDER FOR THE REST OF OUR EVER-LOVING LIVES OR ACTUALLY GET A DRINK? And they say, “oh yeah, maybe next weekend” and then next weekend rolls around and I ask again, and they say “oh yeah I forgot. Maybe next weekend!” and then we NEVER hang out because my friends convinced me those guys must have girlfriends or wives.

 

So this is where the love guru would come in: they’d weed through potential dates, select the best options, and then they’d tell me when to abort, like when a guy uses too many emojis for it to be okay, or when they only want someone to kind of talk to/flirt with but never meet. WHERE ARE YOU, LOVE GURU?

Anyway, while I’m over here getting lonely and old, I made you a cake! Specifically, a Chocolate Guinness Stout Cake with Chocolate Ganache Glaze. And OH MY GOSH IT IS SO GOOD.

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! This cake is so supremely moist, fluffy, tender and totally bursting with rich, deep, complex chocolate flavor. Before you roll your eyes at my descriptors, LISTEN, OKAY. The Guinness stout totally amps up the chocolate flavor, yielding a very rich depth. If a regular chocolate cake’s level is like a 5, this elevates it to like a 10. It really brings out the complexity of the cocoa and really emphasizes that richness. You don’t really taste the stout at all; it’s just a wonderful vehicle to deliver that pure, unadulterated chocolate flavor.

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! And of course, chocolate ganache glazes are necessary because MORE CHOCOLATE.

A little birdie told me this cake would be great for St. Patty’s Day comin’ up. Just sayin’!

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! *adapted from King Arthur Flour’s recipe

5.0 from 1 reviews
Chocolate Guinness Stout Cake with Chocolate Ganache
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
This Chocolate Guinness Bundt Cake is a chocoholic's dream come true! The stout beer really elevates the chocolate flavor, bringing a complexity to this cake. This isn't your ordinary chocolate cake!
Ingredients
  • FOR THE CAKE:
  • 2 sticks (1 cup) unsalted butter, softened
  • ¾ cup cocoa powder
  • 2 cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ⅔ cup full-fat sour cream or Greek yogurt
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup stout beer (such as Guinness, or you may use a porter)
  • FOR GANACHE:
  • ¾ cup dark chocolate chips (you may substitute with semi-sweet)
  • ½ cup hot heavy cream
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 10-cup Bundt pan with baking spray, preferably the kind with flour in it. Set aside.
  2. In the bowl of a stand mixer, cream together the butter and cocoa powder until combined; mixture may be a little lumpy. Beat in the sugar until combined, followed by the eggs, one at a time, followed by the vanilla. Beat in the sour cream, baking soda, and salt until combined. Add in one cup of the flour, mixing well, followed by ½ cup of the stout beer. Repeat, beating on low speed, until combined and smooth.
  3. Pour the batter into the prepared pan and smooth out the top. Bake for approximately 35-45 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan before inverting on a wire rack.
  4. In a medium bowl, pour the hot heavy cream over the chocolate chips. Let set for about 5 minutes, then gently stir until smooth and glossy. Pour the ganache evenly over the cake and let set, about 10 minutes, before cutting into slices.

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! Moist, fluffy, tender and buttery with a rich, complex chocolate flavor and a glossy & decadent ganache glaze… This is one cake recipe on this blog you do not want to miss!

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! Have a super sweet day!

xo, Hayley

No-Bake Lucky Charms Marshmallow Cheesecake

This No-Bake Lucky Charms Marshmallow Cheesecake is such a winner! Chewy, crunchy, gooey Lucky Charms cereal treat crust topped with a lusciously creamy & smooth marshmallow no-bake cheesecake. Perfect for kids and adults alike, and so easy to prepare! Perfect for kids and adults alike, this No-Bake Lucky Charms Marshmallow Cheesecake is a real winner! A Lucky Charms crust filled with a lusciously light & creamy marshmallow cheesecake. Great for St. Patty’s Day!

So. Online dating.

It is still the worst. 

“Try Tinder,” my friends said. “You’ll love it,” they said. “I’ve met so many cool people on there,” they said.

And who do I get? Hunters, shirtless dudes, and pictures of things you don’t want to know about.

Seriously? Why can’t I get matched with normal people? Are there still semi-normal people in this world? I don’t mean that they can’t be weird in some way, but can we cut it out with the pictures of dudes holding up animals they just killed? #umno

And there are SO many “couples” looking for “play mates” that I just may become a nun. Only half-joking. Mostly serious.

And don’t tell me “that’s just Tinder! Try somewhere else!” HONEY. Do you think I haven’t tried Match, Plenty of Fish, Bumble, OkCupid and eHarmony? I’ve tried them all except for Farmers Only, but I can’t even keep a plant alive and I don’t think fishing is fun so I’m pretty sure I don’t meet their qualifications.

IT’S CRAZY. CRAZINESS EVERYWHERE.

So congratulations if you met your sweetie on a dating site. I truly am happy for you! But your sweetie was literally the only viable option and the rest are lunatics in disguise. At least they make for great stories?

ANYWAY, I have been swiping until my fingers feel numb and no such luck. So it’s back to the drawing board, which means spending my time wisely by eating this No-Bake Lucky Charms Marshmallow Cheesecake. Folks, it’s a divine one! Smooth, creamy, with that gooey, crunchy Lucky Charms crust… HEAVEN!

And no, I will NOT stop making cereal-crusted cheesecakes. Not unless you tell me to stop. (Pretty please don’t tell me to stop).

If you have kidlets, this would be super fun to make with them! Have them mix together the gooey marshmallows and cereal, or delegate them to pressing the cereal mixture into the pan. They can even sprinkle the cereal marshmallows on top of the finishing product… assuming you don’t eat all of those marshmallows!

This No-Bake Lucky Charms Marshmallow Cheesecake is such a winner! Chewy, crunchy, gooey Lucky Charms cereal treat crust topped with a lusciously creamy & smooth marshmallow no-bake cheesecake. Perfect for kids and adults alike, and so easy to prepare! This recipe does use a bag of cereal marshmallows which I found online at Amazon. If you don’t want to order an entire bag of cereal marshmallows (which… for many reasons, I understand), feel free to sprinkle on extra Lucky Charms cereal OR isolate the marshmallows from the Lucky Charms cereal to sprinkle on top!

Now who wants to dive right in?

This No-Bake Lucky Charms Marshmallow Cheesecake is such a winner! Chewy, crunchy, gooey Lucky Charms cereal treat crust topped with a lusciously creamy & smooth marshmallow no-bake cheesecake. Perfect for kids and adults alike, and so easy to prepare!

3.0 from 1 reviews
No-Bake Lucky Charms Marshmallow Cheesecake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Total time: 
Serves: 10-12
 
This Lucky Charms Marshmallow Cheesecake is heavenly! A gooey, crunchy, chewy Lucky Charms crust filled with a divine and light marshmallow no-bake cheesecake. A must-make!
Ingredients
  • FOR THE CRUST:
  • 7 cups Lucky Charms cereal
  • 1 (10 ounce) bag miniature marshmallows
  • 5 Tbsp butter
  • Pinch salt
  • FOR THE CHEESECAKE & TOPPING:
  • 1 (8 ounce) pkg cream cheese, softened
  • ½ cup sugar
  • 1 Tbsp vanilla extract
  • 1 (7 ounce) jar marshmallow fluff
  • 1 (8 ounce) tub Cool Whip, thawed
  • Additional whipped cream and cereal marshmallows for garnish
Instructions
  1. Lightly grease a 9" round springform pan and set aside. Meanwhile, pour the Lucky Charms into a large bowl.
  2. Melt the marshmallows, butter and pinch of salt together in a medium saucepan over medium-low heat until smooth. Pour the hot marshmallow mixture evenly over the cereal and toss to coat completely. Pour the coated cereal into the prepared pan and use a greased glass to compact and press the cereal gently into an even layer. Cool completely, about 30 minutes.
  3. Beat the cream cheese, sugar, and vanilla together with an electric mixer until smooth. Beat in the marshmallow fluff until combined, and then fold in the Cool Whip completely. Spread the marshmallow cheesecake mixture into the prepared pan in an even layer. Refrigerate until set, about 2 hours.
  4. Just before serving, garnish with additional whipped cream and cereal marshmallows.

This No-Bake Lucky Charms Marshmallow Cheesecake is such a winner! Chewy, crunchy, gooey Lucky Charms cereal treat crust topped with a lusciously creamy & smooth marshmallow no-bake cheesecake. Perfect for kids and adults alike, and so easy to prepare! Creamy, sweet, gooey and chewy, this cheesecake is a real winner in the flavor and texture department, and is sure to knock the socks off of adults and kids alike!

This No-Bake Lucky Charms Marshmallow Cheesecake is such a winner! Chewy, crunchy, gooey Lucky Charms cereal treat crust topped with a lusciously creamy & smooth marshmallow no-bake cheesecake. Perfect for kids and adults alike, and so easy to prepare! Have a super sweet day!

xo, Hayley

 

Bailey’s Kentucky Butter Cake

This Bailey's Kentucky Butter Cake is life-changing! Moist, tender, fluffy cake flavored with distinctive Irish Creme and soaked in a Bailey's butter sauce. So easy, very impressive to make and even more delicious than you think! Whether or not you’ve tried the original Best Butter Cake, you MUST try this Bailey’s version! Perfect for St. Patrick’s Day, or anytime you want a delectable cake!

Okay, so I may be a little ahead of myself, already posting a St. Patty’s Day recipe and all. But before you light your pitchforks, hear me out!

Writing these posts requires them to gain proper momentum in the internet world. Meaning, I basically have to make Christmas cookies before Halloween in order for anyone to notice or care by the time Christmas baking comes around. Capiche?

And also? I could not wait to share this cake with you!

This Bailey’s Kentucky Butter Cake is positively divine. It’s a homemade, from-scratch vanilla cake flavored with Bailey’s and LOTS of butter! After baking, the real magic happens: you pour on a homemade Bailey’s butter sauce and let it soak into the cake overnight. Lemme tell you, crazy wizardry basically happens and you’re left with this thick layer of solid gold. And everything’s made with Bailey’s, so of course it’s delicious.

This Bailey's Kentucky Butter Cake is life-changing! Moist, tender, fluffy cake flavored with distinctive Irish Creme and soaked in a Bailey's butter sauce. So easy, very impressive to make and even more delicious than you think! Now – you can also make this completely non-alcoholic if you’re worried about that. Simply use Irish Creme coffee creamer throughout the whole recipe and you’ve got yourself a virgin cake! I really like International Delight’s Irish Creme Cafe creamer – not sponsored, but it’s my fave!

This Bailey's Kentucky Butter Cake is life-changing! Moist, tender, fluffy cake flavored with distinctive Irish Creme and soaked in a Bailey's butter sauce. So easy, very impressive to make and even more delicious than you think! And one quick tip before we get to business: Make sure to THOROUGHLY grease your pan. Like, a lot a lot. Like, slather that sucker with shortening and dust it with flour until you can’t see the metal beneath anymore. #trust – this cake is a sucker to get out, but I promise that even if it comes out in pieces, it’s SO worth every bite!

Now who’s gonna make me another cake?

This Bailey's Kentucky Butter Cake is life-changing! Moist, tender, fluffy cake flavored with distinctive Irish Creme and soaked in a Bailey's butter sauce. So easy, very impressive to make and even more delicious than you think! *adapted from my Butter Cake recipe

Bailey's Kentucky Butter Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
This buttery, tender Bailey's Kentucky Butter Cake has a promising name, and it delivers on the final product! Moist, fluffy and soaked in a delectable Bailey's butter sauce, it's perfect for St. Patty's Day... or anytime!
Ingredients
  • FOR THE CAKE:
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • ¾ cup Irish Creme coffee creamer
  • ¼ cup Bailey's Irish Liqueur
  • 1 cup (2 sticks) butter, softened
  • 1 Tbsp vanilla extract
  • 1 tsp butter extract
  • 4 eggs
  • FOR THE BUTTER SAUCE:
  • ¾ cup granulated sugar
  • ⅓ cup butter
  • 3 Tbsp Bailey's (or to make it non-alcoholic, use the coffee creamer)
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease and flour a 10 cup Bundt pan. I recommend using a generous layer of shortening and dust it lightly with flour. You really want this well greased!
  2. Sift together the flour, sugar, salt, baking powder, baking soda, and cream of tartar. Meanwhile, combine the Irish creme coffee creamer and the Bailey's.
  3. Cream the butter in a large bowl with an electric mixer until smooth, about 1 minute. Beat in the vanilla and butter extracts, followed by the eggs, one at a time. Add ⅓ of the flour/sugar mixture, beating on low speed. Add in ⅓ of the Bailey's mixture, beating well to incorporate. Repeat with the flour mixture, followed by the Bailey's mixture, until a thick batter forms.
  4. Pour the batter into the prepared pan and smooth out the top. Bake for approx. 50-60 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 15 minutes, then poke holes all over the cake using a skewer or cake tester.
  5. In a small saucepan, combine the sauce ingredients and stir lightly over low heat until bubbly and melted. Pour the butter sauce evenly over the top of the cake, allowing the sauce to seep into the holes of the cake. Cool completely. Using a butter knife, gently run the knife around the edge of the pan to release the cake. Dust with powdered sugar.

This Bailey's Kentucky Butter Cake is life-changing! Moist, tender, fluffy cake flavored with distinctive Irish Creme and soaked in a Bailey's butter sauce. So easy, very impressive to make and even more delicious than you think! This cake is moist, tender and fluffy and flavored deliciously with that distinctive Irish liqueur flavor! Perfect for St. Patty’s Day, or anytime you have a serious cake craving!

This Bailey's Kentucky Butter Cake is life-changing! Moist, tender, fluffy cake flavored with distinctive Irish Creme and soaked in a Bailey's butter sauce. So easy, very impressive to make and even more delicious than you think! Have a super sweet day!

xo, Hayley

 

One Hour Bailey’s Mousse

This velvety smooth, ultra creamy Bailey's Mousse recipe is SO EASY and is made in ONE hour! Keep this recipe on hand for when your chocolaty mood strikes! So I’m super embarrassed.

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?

This velvety smooth, ultra creamy Bailey's Mousse recipe is SO EASY and is made in ONE hour! Keep this recipe on hand for when your chocolaty mood strikes! *adapted from the America’s Most Wanted Recipes cookbook

5.0 from 2 reviews
One Hour Bailey's Mousse
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 2-4
 
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!
Ingredients
  • 1 (8 oz) pkg Cool Whip, thawed
  • ½ 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
  • ¼ cup Bailey's Irish Cream liqueur
  • Whipped cream
  • Chocolate sprinkles
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Just before serving, top with whipped cream and a sprinkling of chocolate sprinkles.

This velvety smooth, ultra creamy Bailey's Mousse recipe is SO EASY and is made in ONE hour! Keep this recipe on hand for when your chocolaty mood strikes! 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!

This velvety smooth, ultra creamy Bailey's Mousse recipe is SO EASY and is made in ONE hour! Keep this recipe on hand for when your chocolaty mood strikes! Have a super sweet day!

xo, Hayley

Bailey’s Irish Cream Chocolate Cake

This Bailey's Irish Cream Chocolate Cake is sinfully rich and fudgy with creamy Bailey's buttercream and decadently easy chocolate ganache. A can't miss, must-make, EASY recipe! This Bailey’s Irish Cream Chocolate Cake is allllll kinds of decadent, y’all.

So can we talk about TV shows and how sometimes, there comes a time in a person’s life when they outgrow a TV show?

That is me right now.

I used to love watching Pretty Little Liars and The Walking Dead. Like, wouldn’t miss an episode for the world and was so excited to watch them from my DVR. But now? I can’t even think about watching an episode without wanting to roll my eyes and let out a dramatic sigh.

Like okay, PLL. When are they going to give up this A business? A is dead. Done. Finito. Unless this is a supernatural world, A cannot come back and torment these (now adult) women who for whatever reason, never thought to report any of this nonsense to their parents or the cops. And now there’s a new A? Why can’t the girls just get new numbers and go back to their new lives? Why are they still friends with that trashbag, Ali? I just can’t deal with the terrible acting and obnoxious plot anymore.

And then there’s The Walking Dead. How many times do we have to overtake a new community, deal with a little drama, and somehow come out unscathed? I get that walkers are unpredictable, but how come we can’t predict walkers’ whereabouts and shenanigans ahead of time or even as they’re happening? And HOW IN THE WORLD IS CARL STILL ALIVE. He’s like the worst actor there is. Actually, he could be dead for all I know – I stopped watching last season because I just couldn’t deal with it any more. If there’s an apocalypse, I’m taking the easy way out so I can bypass all the craziness of rolling with Rick’s entourage.

ANYWAY. Are there any shows you’re loving that I can start watching in place of these? Right now I’m really digging Better Call Saul, which is a prequel to Breaking Bad – an amazing show. And per usual, I’m still a fangirl of Criminal Minds. I also just started watching 11/22/63 which is really intriguing. If you have any suggestions, leave ’em below!

In the meantime, let’s talk cake. This is the fudgiest cake there ever was and it has a delectable Irish cream filling that’s outta this world. I topped the whole thing with chocolate ganache – rich, sinful and indulgent, it adds just the right amount of sweetness and decadence to this anything-but-ordinary chocolate cake.

Plus, it’s perfect for St. Patrick’s Day… or Wednesday March 2nd.

This Bailey's Irish Cream Chocolate Cake is sinfully rich and fudgy with creamy Bailey's buttercream and decadently easy chocolate ganache. A can't miss, must-make, EASY recipe!

5.0 from 1 reviews
Bailey's Irish Cream Chocolate Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Bailey's Irish Cream Chocolate Cake is ultra decadent and perfect for St. Patrick's Day... or any occasion, really. No one will know that this sinful cake came from a box!
Ingredients
  • 1 box chocolate cake mix
  • 1 & ¼ cups buttermilk
  • ½ cup oil
  • 4 eggs
  • 1 small box instant chocolate pudding mix (just the dry mix)
  • FOR BAILEY'S BUTTERCREAM:
  • ½ cup butter, softened to room temperature
  • ⅓ cup Bailey's or any other Irish cream liqueur
  • 1 tsp vanilla extract
  • 3-4 cups powdered sugar
  • FOR GANACHE:
  • 1 cup semi-sweet chocolate chips
  • ⅓ cup heavy cream
  • Chocolate sprinkles, for decoration
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease two 9" cake pans with cooking spray. Set aside.
  2. In a large bowl, beat the cake mix, buttermilk, oil, eggs and dry pudding mix with an electric mixer for 2 minutes or until blended. Pour the mixture evenly among the cake pans. Bake for approximately 20-25 minutes or until the cake springs back lightly when touched and a toothpick inserted near the center comes out clean. Cool completely.
  3. To make the buttercream: In the bowl of a stand mixer, cream together the butter, Bailey's and vanilla until creamy, about 1 minute. Gradually add the powdered sugar, about one cup at a time, until frosting is light and fluffy. You may not use all of the powdered sugar.
  4. To assemble the cake, place one cake layer top-side down onto a plate. Spread with ¾th of the Bailey's buttercream, spreading out to the edges. Top with the second cake layer, top side down and even out the filling to compensate for the gap between layers.
  5. In a medium bowl, microwave the chocolate chips and heavy cream on HIGH heat for about 45 seconds. Stir until completely smooth and pour the mixture over the top of the cake, spreading out to the edges so it drips over. Let set for about 5 minutes.
  6. Pipe the remaining Bailey's buttercream around the perimeter of the cake and sprinkle on the chocolate sprinkles, if desired. Store cake covered at room temperature or in the fridge.

This Bailey's Irish Cream Chocolate Cake is sinfully rich and fudgy with creamy Bailey's buttercream and decadently easy chocolate ganache. A can't miss, must-make, EASY recipe! I love the fudgy chocolate cake layers mixed with that creamy Bailey’s buttercream, topped with the sinfully rich chocolate ganache. This cake is to-die for!

Have a super sweet day!

xo, Hayley

Bailey’s Brown Butter Frosted Brownies

Bailey's Brown Butter Frosted Brownies are rich and fudgy brownies topped with a thick, creamy and sinfully delicious Bailey's & brown butter frosting. The perfect sweet treat! I remember when I turned 21, I wanted to drink everything in sight. Because, my rationing, I’m 21 and YOLO. (I wasn’t the most intelligent back then. Hindsight is 20/20, you know).

As I navigated my way through the world of beer, wine, and spirits, I quickly realized what I liked and what I didn’t. Hard lemonade = no bueno. Whiskey? The surprising like. Vodka? Talk about highway to hell. Flavored liqueurs (especially Midori)… hook me up to an IV with it.

But the one I didn’t delve into a whole lot were the cream liqueurs like Bailey’s. No reason why, just didn’t manage to get a hold of a bottle. But when I did, I realized this creamy, dessert-y drink is best paired with something equally sweet, like frosty ice cream, a glaze on spiced donuts, or, say, a fudge brownie recipe like this one.

If you’re like me and don’t have much experience with Bailey’s, or if it’s been awhile, let me remind you of what you’re getting yourself into. Bailey’s is a rich and creamy spirit that’s composed of a heavenly blend of Irish whiskey and cream-based liqueur that’s spicy, sweet, and totally mind-blowing. While some people enjoy it straight or on-the-rocks, I prefer mine laced in desserts since the liqueur pairs so beautifully with sweeter flavors, like chocolate, caramel, and spice. Bailey’s also has other flavors, too, like Salted Caramel, Vanilla, and even Chocolate Cherry, but this recipe uses the original to really drive home that decadent Irish cream flavor.

Bailey's Brown Butter Frosted Brownies are rich and fudgy brownies topped with a thick, creamy and sinfully delicious Bailey's & brown butter frosting. The perfect sweet treat! Oh. And there’s brown butter in the frosting, too. You’re welcome. I can’t even tell you how magical the brown butter and Bailey’s pairing is; it’s simply perfect.

But don’t take my word for it. Take yourself back to your 21st year and make yourself these brownies! I think you’ll quickly discover a newfound love!

Bailey's Brown Butter Frosted Brownies are rich and fudgy brownies topped with a thick, creamy and sinfully delicious Bailey's & brown butter frosting. The perfect sweet treat!

5.0 from 2 reviews
Bailey's Brown Butter Frosted Brownies
Author: 
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Thick, ultra-fudgy and topped with a creamy layer of brown butter and Bailey's frosting, these brownies are the perfect way to celebrate St. Patrick's Day... or any other day, for that matter.
Ingredients
  • 1 box fudge brownie mix, plus ingredients on back of box
  • ¼ cup hot fudge sauce
  • 1 tsp cinnamon
  • 1 stick (1/2 cup) unsalted butter
  • ⅓ cup Bailey's Irish Cream Original Liqueur
  • 2 Tbsp milk or heavy cream
  • About 2-3 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside. Meanwhile, in a large bowl, prepare the brownie batter according to package directions. Stir the hot fudge sauce and cinnamon into the brownie batter to combine.
  2. Spread the batter into the prepared pan and bake according to package directions, about 20-23 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Do not over-bake. Cool completely in the pan.
  3. While brownies cool, prepare your frosting. In a small saucepan, melt the butter over medium-low heat. Allow the butter to melt completely, then carefully watch it during the browning process. Over the next 5-7 minutes, the butter will begin to sizzle, foam and pop, eventually turning an amber color. Watch it closely to prevent it from burning, until the butter is a deep amber color with brown flecks in it. Remove the pan from the heat and pour into a heat-proof bowl to cool completely.
  4. Once butter has cooled, combine it with the Bailey's liqueur, milk or heavy cream, and powdered sugar, stirring vigorously until a thick yet spreadable frosting is achieved. You want it thicker than a glaze, but something you can spread rather than pour. Add more powdered sugar if necessary.
  5. Spread the frosting over the cooled brownies. Allow the frosting to set, approx. 20 minutes or so at room temperature, before cutting into squares. Serve immediately.
  6. **For an alcohol-free version, feel free to substitute the Bailey's Irish Cream Liqueur with Irish Cream-flavored coffee creamer instead. Bailey's makes a fabulous coffee creamer that tastes like Irish Cream but sans alcohol.**

Bailey's Brown Butter Frosted Brownies are rich and fudgy brownies topped with a thick, creamy and sinfully delicious Bailey's & brown butter frosting. The perfect sweet treat! These are so freakin’ good, you guys! I love the rich creaminess of the brown butter & Bailey’s frosting – it is so luxuriously decadent and sweet, flecked with all those golden brown butter nuggets and scented with the indulgent hint of whiskey. Amazing!

**For an alcohol-free version, feel free to use Bailey’s Irish Cream Coffee Creamer in place of the liqueur. The flavor is the same, minus the alcohol. Use equal parts coffee creamer for the liqueur in the frosting recipe, and proceed as directed.**

Bailey's Brown Butter Frosted Brownies are rich and fudgy brownies topped with a thick, creamy and sinfully delicious Bailey's & brown butter frosting. The perfect sweet treat! Have a delicious day!!

xo, Hayley

 

Magic Marshmallow Monkey Bread Muffins

Magic Marshmallow Monkey Bread Muffins are cinnamon-sugar encrusted monkey bread muffins filled with marshmallows! The marshmallows magically disappear during baking, making for a great St. Patrick's Day treat! You guys – this recipe is the bomb!

This recipe came to me after I realized I’m severely lacking in the monkey bread department. I have a couple standbys [chocolate chip cookie dough and cake batter!], but otherwise, I needed to up my game a ton… and this is the perfect way to do it!

Enter: these Magic Marshmallow Monkey Bread Muffins! Here’s the deal behind these bad boys. First: they’re monkey bread muffins – gooey, encrusted in cinnamon and sugar, and freshly baked. But the kicker is the “magic marshmallow” aspect of these muffins that takes them over the top.

You see, apparently in the 60s and 70s, everyone enjoyed marshmallow puffs, which are very similar to this recipe. It basically consisted of canned biscuits or crescent rolls filled with a jumbo marshmallow, baked until golden. When the marshmallow is exposed to the high heat of the oven, it dissolves into the dough of the crescent puff. But while the inside is now hollow and the marshmallow has disappeared, it imparts a ton of sweet, gooey flavor in its wake. The sugary-sweet marshmallow soaks into all the dough, leaving the insides really sticky and sugary. It’s especially delicious when you roll the marshmallow in butter, then dredge it in cinnamon sugar before baking. Sooooo scrumptious!

Magic Marshmallow Monkey Bread Muffins are cinnamon-sugar encrusted monkey bread muffins filled with marshmallows! The marshmallows magically disappear during baking, making for a great St. Patrick's Day treat!

So there ya have it. Retro marshmallow puffs have taken a time machine and arrived into 2015, morphing into today’s monkey bread muffin recipe. I’ve taken the tastiest dish of the 60s and 70s and made it a perfect new breakfast treat… without bringing forth jello mold recipes, orange & brown color schemes, and lava lamps; those can stay in the past.

Now eat up!!

Magic Marshmallow Monkey Bread Muffins are cinnamon-sugar encrusted monkey bread muffins filled with marshmallows! The marshmallows magically disappear during baking, making for a great St. Patrick's Day treat!

5.0 from 1 reviews
Magic Marshmallow Monkey Bread Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
These fun and unexpected muffins will have everyone craving more! The hidden marshmallows disappear during the baking process, but leave behind a sweet, gooey texture that's simply irresistible.
Ingredients
  • 1 pkg (8 count) refrigerated biscuits (not the flaky kind; I like using Pillsbury GRANDS)
  • 24 miniature marshmallows (like Kraft JET-PUFFED)
  • 1 stick (1/2 cup) melted butter
  • 1 cup prepared cinnamon sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease 8 cavities in a standard-size muffin pan with cooking spray; set aside.
  2. Open the can of biscuits and cut each biscuit into three equal pieces (think of a peace sign to help get them equally-sized). Flatten each piece with the heels of your hands and set aside for a moment.
  3. Take three miniature marshmallows and dip them into a bowl of melted butter, coating them gently. Remove them with a slotted spoon and drop them into the bowl of cinnamon sugar, dredging them until they're coated in cinnamon sugar.
  4. Place a miniature marshmallow in the middle of each biscuit piece. Pinch the biscuit together to completely enclose the marshmallow inside. Once the marshmallow is filled within the biscuit piece, gently coat the biscuit pieces in the butter, then roll them carefully in the cinnamon sugar. Place three biscuit pieces into one muffin cavity - that's one monkey bread muffin. Repeat with remaining marshmallows and biscuits.
  5. Bake for approx. 11-15 minutes or until muffins are golden and bubbly. Remove from the oven and allow them to set briefly, about 5-10 minutes, before serving. You can enjoy these at room temperature, but I prefer them warm. This recipe is very easily doubled!

Magic Marshmallow Monkey Bread Muffins are cinnamon-sugar encrusted monkey bread muffins filled with marshmallows! The marshmallows magically disappear during baking, making for a great St. Patrick's Day treat!Super sweet, and so crazy yummy! Kids will love dunking and dredging marshmallows, and they’ll be so shocked that the marshmallows disappear from within these warm, buttery muffins. These are so delicious!

Have a super sweet day!!

xo, Hayley

 

Mint Oreo Overload Cake

Mint Oreo Overload CakeSoft serve has been a part of my world for my entire life.

Growing up, I’d beg my grandma to relinquish me into the wild and walk up to the nearest Yogurt Delite store with my friends. It sat there loyally in the same shopping center for years, with its black and white checkered floors, completely abandoned lobby, and one strange woman who worked there.

For awhile I didn’t notice the fact that no one ever went there. But then, as I became a more frequent customer, I realized that really, no one went there. It was kind of sad, actually. The Yogurt Delite woman was forever alone, banished to her home in the back of the yogurt shop. She’d emerge when she heard the delightful jingle of bells on the door, only to see the same dorky pre-teen and her gaggle of friends. She would quietly dispense our frozen soft serve and scoop spoonfuls of rainbow sprinkles on top of mine, no matter what flavor I got (okay, it was usually vanilla, swirl, or mint).

Then one day, I noticed someone in there buying something from her. She went into the back to get it and handed it over to him quickly in a brown paper bag. They spoke in low voices, occasionally emphasizing random words while raising their eyebrows in what I can describe as the worst subtlety ever. It dawned on me: perhaps she was running a side business. Like an underground secret business within her facade of a yogurt shop business. From then on, I was kind of suspicious of the Yogurt Delite lady, sitting in the back of the shop behind the empty yogurt cartons, plotting murders or dabbing in international espionage or smuggling arms into the country or something.

Okay, so she probably wasn’t, but hey, it got her more business – I kept coming back hoping to catch her trading a missile to someone in a large paper bag, but it never happened. However, I did get a ton of mint soft serve with sprinkles, and thinking back to that time in my childhood (plus the fact that St. Patty’s Day is approaching) inspired me to create this Mint Oreo Overload Cake!

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DSC_0447ALast year, I made both an Oreo Overload Cake and a Golden Oreo Overload Cake, both of which were dangerously delicious. A mint one was bound to happen, and this one happens to be perfect for St. Patrick’s Day. Mint + green? Instantly festive — can’t beat that.

And totally, totally delicious.

Both spies and non-spies, please enjoy.

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5.0 from 2 reviews
Mint Oreo Overload Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A thick, two-layer chocolate cake filled with a light and fluffy mint frosting and topped with Mint Oreos! Perfect for St. Patrick's Day or anytime a mint craving strikes you.
Ingredients
  • 1 box chocolate fudge cake mix, plus ingredients on back of box
  • 1 small box chocolate pudding (just the dry mix)
  • 1 (8 oz) pkg. cream cheese, softened to room temperature
  • ½ cup white sugar
  • 1 tsp vanilla extract
  • 2 tsp mint extract - you want MINT, not peppermint, divided
  • 1 tub Cool Whip, thawed
  • A couple drops green liquid food coloring
  • About 10 Mint Oreos, very finely chopped
  • FOR TOPPING:
  • 1 can chocolate frosting
  • 1 tsp mint extract
  • About 10 Mint Oreos, coarsely chopped
Instructions
  1. Preheat oven to 350* F. Liberally grease two 9" cake pans with cooking spray and set aside. Meanwhile, prepare the cake mix according to package directions; stir the box of dry pudding mix into the cake batter.
  2. Spread the batter evenly among both pans. Bake according to instructions on box, until a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 20 minutes in the pan, then very carefully invert onto a wire rack to cool completely.
  3. In a large bowl, beat together the cream cheese, sugar, vanilla extract, mint extract and green food coloring with an electric mixer, beating until smooth for about 2 minutes. Fold in the Cool Whip until the mixture is uniform and combined. Lastly, fold in the very finely crushed Mint Oreos.
  4. Place a cake layer on a plate, flat side up. Top with the whipped mint filling - this will be a HUGE pile of mint filling, but you will use all of it! You want a nice, thick layer. Using an offset spatula, spread it out to the edges so it's a thick layer. Carefully top with the remaining cake layer, flat side down. Allow the cake to set in the fridge for about 15 minutes.
  5. Remove the cap and foil from the can of frosting and microwave for about 20 seconds, stirring until smooth and pourable but not super melty. Stir in the mint extract to combine.
  6. Pour the melted chocolate mint frosting mixture on top of the cake, allowing it to drip down the sides. Immediately top the cake with the chopped Mint Oreos. Serve immediately, or store leftovers in the fridge, covered, for about 2-3 days.

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DSC_0468AI love this light and fluffy mint whipped filling! It’s so delicious and creamy, thanks to the tang of the cream cheese and the lightness of the Cool Whip. Combined with the rich, moist chocolate cake layers and the crunch of the Mint Oreos, this cake is a dreamy one you’ll love!

Mint Oreo Overload CakeHave a sweet day!!

xo, Hayley

Lucky Rainbow Bark

Lucky Rainbow BarkYeah, I am totally guilty of trashing the living daylights outta that white chocolate. Sue me.

As a kid, I had this neighbor – we’ll call her Meow, since I remember her meowing on occasion, and I slept over at her house pretty frequently. She had anything a girl could ask for – her own pony, a really fluffy dog, a HUGE Barbie mansion, and the works. I remember being infinitely jealous of her Barbie collection since I was super obsessed with all things Barbie.

ANYWHO. On one particular evening sleepover, Meow and I were tucked in our sleeping bags and watching cartoons. The show ended and Leprechaun came on. Meow was kinda scared, but I begged her to keep it on since I was a morbid child who was admittedly frightened of this scary movie concept but also could not look away. This is similar to when I was freaking terrified of Forensic Files and would involuntarily shudder every time I heard Peter Thomas begin a sordid tale of murder, yet I would hide in the hallway and watch it without my parents knowing.

So we began watching Leprechaun and it proceeded to give me terrors over miniature mythical men wearing green suits and hiding in a box of Lucky Charms. Thankfully we didn’t regularly buy Lucky Charms and I never had to encounter any frightening creatures.

Fast forward a good fifteen or so years, and I’m now an adult and working a terrible job. I spotted a coworker snacking on Lucky Charms and it instantly made me crave fistfuls of that magical cereal. The next day, I went out and bought a box of it – and it soon became my go-to snack on the job. I never did find any leprechauns, FYI.

DSC_0407AWith St. Patrick’s Day coming up (it’s still awhile away, I know, but I’m a dork and get overly excited about holidays) I was brainstorming fun ideas with Lucky Charms and this bark came to mind. It’s not even a recipe – it’s just kind of a conglomerate of random, rainbow, sprinkly things held together by a huge plane of white chocolate. Yet all of those components create a totally delicious, outrageously SWEET bark that everyone is sure to love.

DSC_0419ANo meowing friends, terrified children, or Forensic Files-watching required.

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Lucky Rainbow Bark
Author: 
Recipe type: Bark, Candy
Prep time: 
Total time: 
Serves: 16
 
Filled with a ton of rainbow, sprinkly goodies, this fun bark is perfect for St. Patrick's Day or any other time you're craving something super sweet and festive.
Ingredients
  • 1 pkg. vanilla CandiQuik, or another white chocolate almond bark
  • 1 pkg Circus Animal Cookies (my favorite!)
  • About 2-3 cups Lucky Charms Cereal (depending on as much as you'd like)
  • About 1 cup M&M's candies
  • Sprinkles
Instructions
  1. Line a large, rimmed baking sheet with foil. Set aside.
  2. Melt the vanilla CandiQuik according to package directions or until smooth and melted. Spread the vanilla CandiQuik in an even layer onto the foil. You don't want it to be super thick, but don't make it super thin, either.
  3. Immediately top evenly with broken up Circus cookies, Lucky Charms, M&M's and sprinkles. Likewise, you could add dried fruits, nuts, or other candies if you'd like.
  4. Allow the bark to set up before breaking into pieces.

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DSC_0430AThis bark is sure to satisfy any sweet tooth since it’s packed with the delightful crunch of Circus Animal Cookies, a bite from the chocolate M&M’s, and the melt-in-your-mouth sweetness from the Lucky Charms! Don’t like an ingredient? Feel free to swap out the Circus Animal Cookies for another favorite, or try using Chocolate CandiQuik for a different flavor.

Lucky Rainbow BarkHope you have a sweet weekend!

xo, Hayley

 

Thin Mint Cookie Bars

thinmintcookiebarsWhen Girl Scout season comes around, it takes all of my willpower, strength, courage, and inner peace to avoid Girl Scout cookies.  It’s a serious kinda avoidance.

I try to tell myself they’ll give me the Bubonic plague or something if I eat them which usually deters me for a good .45946 seconds before I finally take my chances with the plague and shovel them in at a disgustingly fast pace.

I’m particularly prone to Samoas, which are my end-all, be-all favorite.  So when I see the purple box chilling on my counter, looking all sassy and flirty and nonchalant, it takes every inch of courage not to eat the coconut-scented cardboard as well.  And the serving sizes are a freakin’ joke, man.  Come on, Girl Scouts of America.  TWO COOKIES?  Are you kidding me?  Have you eaten a Samoas cookie before?  Because one becomes three which becomes the entire serving size and then has you scratching your face and digging for coins in the couch cushions so you can race up to the store to buy more.

DSC_0501AHowever, while Samoas may be my top pick, Thin Mints are not far behind in the rat race.  There’s something so irresistible about those cookies — perhaps the satisfying crunch of the crispy chocolate wafer, or the smooth, refreshing coating of the chocolate mint outer shell?  Either way, I flip for ’em and can do some seriously embarrassing damage on a box of those, too.

So instead of my usual cookie-in-face shoveling routine, I decided to put them to good use in a way that’s more pleasant to the eyes than watching me Chubby Bunny eighteen Thin Mints.  I mixed crushed Thin Mint cookies with Andes mint chips and peppermint patties for a truly outrageously minty bar for only the most die-hard mint-lovers around.  The result is AWESOME, and I know you won’t be able to resist them!  And the fact that they come together in seconds is quite dangerous, so don’t say I didn’t warn you!

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4.7 from 3 reviews
Thin Mint Cookie Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
If you love mint + chocolate, this bar is for you! Crushed Thin Mint cookies, chopped Andes mint bits and peppermint patties are loaded inside of gooey, chewy chocolate chip bars for an irresistible treat!
Ingredients
  • 2 pkgs refrigerated chocolate chip cookie dough, at room temperature
  • 25 peppermint patties, unwrapped
  • About 10-15 Thin Mint cookies, coarsely chopped
  • About ¾ cup Andes Mint baking chips
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
  2. Press ONE package of the cookie dough evenly along the entire bottom of the prepared pan. Arrange the 25 peppermint patties over the top of the dough -- five rows by five. Immediately top with the crushed Thin Mint cookies and sprinkle evenly with the Andes mint chips.
  3. Rip off pieces of the second package of cookie dough and press them gently to flatten them in the palm of your hand. Arrange the dough pieces over the minty center as best as you can, trying to cover the minty center completely with dough (it's okay if you have small pockets peeking through, but try to cover it completely as best as you can).
  4. Bake the bars for approx. 25-30 minutes or until the top is golden brown and mostly set -- the center may jiggle only slightly, but it'll firm up as it cools. Do not over-bake. Allow the bars to cool completely to room temperature before cutting into squares.

DSC_0506ADon’t waste your $$ on the real-deal Thin Mints for this recipe!  Instead, swap them out with their cheaper grocery store doppelganger which is often found by brands like Keebler or store brands like Great Value (Walmart’s brand).  They have virtually the same taste but a huge difference in price — plus, since you’ll be crumbling them up and along with buttery Andes mints and luscious peppermint patties, you won’t need to splurge on fancy cookies since you’ll already be eating a seriously droolworthy ‘fancy’ mint bar!

And these would be perfect for St. Patty’s Day!  Just a friendly suggestion 🙂

Have a fantastical day!!

xo, Hayley