The Best Soft & Chewy Oatmeal Chocolate Chip Cookies

These are the BEST EVER Oatmeal Chocolate Chip Cookies! Soft and chewy with crisp outer edges, they're loaded with hearty oats and gooey puddles of rich chocolate. Easy to make, makes a ton, and so ridiculously delicious!If you’re on the hunt for a soft & chewy cookie with crisp outer edges, a hearty, oaty interior and lots of gooey chocolate, these Best-Ever Oatmeal Chocolate Chip Cookies are for you! They are my new favorite.

Did anyone else watch The Bachelorette finale last night?

Peter, are you here? Come home to me, Peter. You may be a personal trainer, but I can personally train you to love me.

ABC, I know you’re listening.

But really, between all the Hollywood break-ups and Rachel choosing Bryan, I really don’t know what to expect anymore? Yes, I know it’s reality TV and Hollywood gossip and it rots my brain and blah blah blah. But sometimes I get lost in the moment and really want these people, be it celebrities or reality TV stars, to be truly happy and find true love, too. Isn’t that what we all want at the end of the day?

Besides Oatmeal Chocolate Chip Cookies, of course.

These cookies are totally amazing and I am SO SHOCKED I have not shared this recipe on my blog before! I make these frequently, often swapping out the chocolate for butterscotch chips because I grew up scarfing down oatmeal scotchies like it was my job. These bad boys are versatile and the mix-ins are literally limited to your imagination.

The best part about these cookies is their amazing texture. The cookies are made with a higher oats-to-flour ratio, giving them that hearty, oaty bite and true oatmeal flavor. You know how some oatmeal cookies have like, 1/2 cup of oats in the whole batch and taste like chocolate chip cookies with a single oat baked inside? Not these!

These are the BEST EVER Oatmeal Chocolate Chip Cookies! Soft and chewy with crisp outer edges, they're loaded with hearty oats and gooey puddles of rich chocolate. Easy to make, makes a ton, and so ridiculously delicious!The cookie texture is chewy, with soft middles and crisp outer edges, so everyone’s cookie preference is literally in one cookie! I also wanted to add more brown sugar than granulated sugar which gives the cookies that awesome soft and chewiness.

These are the BEST EVER Oatmeal Chocolate Chip Cookies! Soft and chewy with crisp outer edges, they're loaded with hearty oats and gooey puddles of rich chocolate. Easy to make, makes a ton, and so ridiculously delicious!These are the BEST EVER Oatmeal Chocolate Chip Cookies! Soft and chewy with crisp outer edges, they're loaded with hearty oats and gooey puddles of rich chocolate. Easy to make, makes a ton, and so ridiculously delicious!For flavor, these cookies are loaded with vanilla, oats, a dash of cinnamon, and chocolate chips… but also: molasses! The molasses isn’t required, but it does add a phenomenal depth to the brown sugary base of the cookies. *Instead of using molasses, you can always use dark brown sugar which is made with more molasses than light brown sugar.* For a different flavor, you can also substitute the molasses with maple syrup!

But whatever you do, make these dang cookies because they are life-changing!

These are the BEST EVER Oatmeal Chocolate Chip Cookies! Soft and chewy with crisp outer edges, they're loaded with hearty oats and gooey puddles of rich chocolate. Easy to make, makes a ton, and so ridiculously delicious!These are the BEST EVER Oatmeal Chocolate Chip Cookies! Soft and chewy with crisp outer edges, they're loaded with hearty oats and gooey puddles of rich chocolate. Easy to make, makes a ton, and so ridiculously delicious!

The Best Soft & Chewy Oatmeal Chocolate Chip Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24-28
 
These are the BEST Oatmeal Chocolate Chip Cookies I've EVER had! Chewy and soft with crisp outer edges and loaded with gooey puddles of chocolate!
Ingredients
  • 1 cup (2 sticks) salted butter, at room temperature
  • 1 & ¼ cups brown sugar (I used light, but you may use dark brown sugar for richer flavor)
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 Tbsp molasses (optional, but I love the depth of flavor it imparts. You may substitute with maple syrup or omit completely)
  • 1 Tbsp vanilla extract
  • 1 & ¾ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1-2 tsp ground cinnamon (depending on your preference)
  • 2 & ¾ cups old-fashioned whole oats (not instant oatmeal)
  • 1 cup chocolate chunks or chocolate chips
Instructions
  1. In the bowl of a stand mixer, or in a large bowl while using a handheld electric mixer, cream together the softened butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition, followed by the molasses and vanilla extract. Add in the flour, baking powder, baking soda, and ground cinnamon until just barely combined. Beat in the whole oats, and hand-stir in the chocolate chunks.
  2. Cover the bowl and refrigerate the dough for at least 30 minutes, up to 1 hour. If you refrigerate the dough longer, bring it back to room temperature (or close to room temperature) before baking as the dough will get quite hard.
  3. Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners. Drop heaping & rounded Tablespoonfuls of dough onto the cookie sheet, spacing about 2" apart. Bake for approximately 8-10 minutes, rotating pans halfway through baking time to ensure even baking. Cookies may appear slightly underdone; this is okay as they will continue to set up as they cool on the baking sheets. Cool on the baking sheets for 15 minutes before transferring to a wire rack to cool completely.

These are the BEST EVER Oatmeal Chocolate Chip Cookies! Soft and chewy with crisp outer edges, they're loaded with hearty oats and gooey puddles of rich chocolate. Easy to make, makes a ton, and so ridiculously delicious!Buttery, hearty oatmeal cookies with fudgy, gooey puddles of chocolate in every bite! I love these guys!

These are the BEST EVER Oatmeal Chocolate Chip Cookies! Soft and chewy with crisp outer edges, they're loaded with hearty oats and gooey puddles of rich chocolate. Easy to make, makes a ton, and so ridiculously delicious! Have a super sweet day!

xo, Hayley

 

Raspberry Lemonade Pound Cake

This Raspberry Lemonade Pound Cake is so tender and moist - bursting with juicy, zesty lemon flavor and swirls of tart raspberry ribbons! #ad #krusteaz

This Raspberry Lemonade Pound Cake is so supremely moist and tender with a bright & zesty lemon flavor and a tart raspberry-flavored ribbon swirled throughout!

Summer is in full-swing and I am officially craving all of the lemon desserts! Between lemon bars or lemon icebox cake, I just cannot get enough of the citrus stuff. And I’m not the only one – my lemon desserts are going crazy on my blog lately! Y’all have good taste J

As a brand ambassador for Krusteaz, I was so excited when they sent me their Meyer Lemon Pound Cake Mix because I hadn’t tried it yet! You guys – I made one in the morning one day and it was gone by nighttime. It was SO fabulous and versatile – I ate the first few slices as-is with the provided glaze, and by night I had cubed up the rest and mixed it with pudding and fresh berries for a little trifle. So dang good!

This Raspberry Lemonade Pound Cake is so tender and moist - bursting with juicy, zesty lemon flavor and swirls of tart raspberry ribbons! #ad #krusteazThis recipe, however, may be my new favorite way to indulge in pound cake: this Raspberry Lemonade Pound Cake is so flavorful and perfect, I have no doubt it’ll be your new fave, too!

The pound cake is ultra tender with a nice, moist crumb and is bursting with delicious Meyer lemon flavor. Then I went and added in a raspberry swirl which takes the pound cake over the top. It couldn’t be easier: simply grind up some freeze-dried raspberries in the blender or food processor and stir the raspberry powder into about ¼ cup of the prepared pound cake batter. Not only will the raspberry powder flavor the pound cake with the sweet and tart flavor of raspberries, but it will turn the swirls a gorgeous magenta color. Win-win!

The result is easily one of the best pound cakes I’ve ever tasted – and I consider myself an aficionado on the subject.

CLICK HERE TO GET THE RECIPE!

Be sure to check out Krusteaz on Facebook, Twitter, Instagram & Pinterest!

Have a super sweet day!

xo, Hayley

Peach & Pecan Crumb Cake with Homemade Bourbon Caramel

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top!

This scratch-made Peach & Pecan Crumb Cake is a moist and fluffy cake filled with fresh, juicy peaches and topped with a sky-high layer of pecan streusel! But to make it even better, it’s drizzled with a Homemade Bourbon Caramel!

I know it’s only August 1st and I’ve clearly got my undies in a twist, but I am already thinking about fall. Don’t shoot me or sue me or cause me bodily harm because I promise when September comes around, you’ll be thanking my pumpkinhead for the recipes coming.

This recipe today reminds me of an entrance-into-fall-ish-weather-ish-recipe. AKA, a recipe that reminds me of back-to-school season, if back-to-school season also had a menu that corresponds with it. I’m not making sense am I? Blame the bourbon caramel.

What I’m trying to say is: it reminds me of a late summer recipe, and to me, August is getting to be late-summer. It’s still lazy and hot, but stores are putting out light jackets and boots, and there are far fewer children out during the day when I go shopping because they’re all back in school and not crowding the mall. #bitteroldlady

Plus, in California, peaches are good until late September, so it’s still peach season and therefore, this recipe fits perfectly for the new month of August.

If you’ve read my blog for a bit, you’d know peaches aren’t my favorite. Actually, most stone-fruits are not. I really dislike plums and apricots, and don’t get me started on hybrids like pluouts which just make me shiver involuntarily. I do like nectarines, which people say are like peaches without the fuzz, but I dislike peaches. I already know I’m weird; I can smell colors and I like nectarines but not peaches. Welcome to my life.

BUT! I have to say: I loved this cake. And if you love peaches already, you will flip over this cake. I promise! It’s a buttery, tender and moist cake base with fresh, juicy peach chunks swirled throughout and a little splash of bourbon in the batter. NOTE: this cake has far more crumb topping than cake, and that’s the way it should be according to law in all 50 states.

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! The streusel consists of huge brown sugary crumbs mixed with some chopped pecans for flavor and crunch. The crumb does kind of weigh the cake down in the middle, and you’ll notice kind of a dip in the center of the cake when it’s cooling – this is okay, do not be alarmed. It will still taste delicious, obvi.

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! But because I am so over-the-top and out-of-control, etc., I had to make something to complete this cake, and naturally, Homemade Bourbon Caramel seemed like the perfect addition. NOTE: you can really taste the bourbon flavor in the caramel. Don’t ask me if your kids can have it, as I am not a scientist and cannot say for certain if the bourbon cooks down enough that your kid won’t get trashed on caramel sauce. But there is bourbon in the caramel, and you can taste it. I doubt I’ll receive any complaints.

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! Lemme just say that caramel + bourbon + peaches + pecans belong together in one loving, delicious, polyamorous relationship from this point forward. One taste and you’ll agree!

Now if you’ll excuse me, I need to get drunk off of the remaining bourbon caramel in my fridge. #winning

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top!

Peach & Pecan Crumb Cake with Homemade Bourbon Caramel
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Peach and Pecan Crumb Cake is a moist and fluffy cake swirled with fresh peach chunks and topped with a heavy hand of pecan streusel! But the bourbon caramel sauce MAKES the cake!
Ingredients
  • FOR THE CRUMB:
  • 2 cups brown sugar
  • 2 & ¼ cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 cup (2 sticks) butter, melted
  • 1 cup chopped pecans
  • FOR THE CAKE:
  • ¾ cup butter, softened (if using salted butter, omit the salt from the recipe)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 1 Tbsp bourbon
  • 1 cup full-fat sour cream or full-fat Greek yogurt
  • 2 cups all-purpose flour
  • 1 & ¼ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ¼ tsp ground nutmeg
  • 2 cups chopped and peeled peaches (about 2 medium-large peaches. You can use frozen, but thaw and pat dry first)
  • FOR THE CARAMEL:
  • 1 cup granulated sugar
  • ¼ cup water
  • 1 Tbsp corn syrup
  • 5 Tbsp butter
  • ⅓ cup heavy cream
  • 1 Tbsp bourbon
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease the bottom of a 9" round springform pan. Place a parchment round in the bottom of the pan, then liberally grease the parchment round and the sides of the pan with cooking spray. Set aside.
  2. First, make your crumb: in a medium bowl, stir together the brown sugar, flour, cinnamon, melted butter, and chopped pecans. Mixture will come together and be somewhat clumpy. Set aside.
  3. To make your cake batter: In the bowl of a stand mixer, cream together the butter and sugar until soft and pale, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla extract and bourbon. Add in the sour cream, baking powder, baking soda, salt, and nutmeg, then gradually add in the flour until a soft batter comes together. Stir in the chopped peaches. Pour the batter into the prepared pan and smooth out the top. Drop heaping handfuls of crumbs evenly over the cake. There is a LOT of crumb mixture, but use it all!
  4. Place the springform pan on a baking sheet to catch drips, and bake for approx. 50-60 minutes or until a toothpick or cake tester inserted in the center comes out clean or with moist, not wet, crumbs. Cool completely.
  5. While the cake bakes and/or cools, make your bourbon caramel. In a medium saucepan (make sure your saucepan is bigger than you think you'll need) over medium-high heat, add the granulated sugar, corn syrup and water and stir until sugar is dissolved. Stirring occasionally to prevent burning until the mixture turns deep amber in color. Pay attention* because this happens VERY quickly - within 5-7 minutes - and can go from deep amber to burnt in seconds.
  6. Once the mixture is amber colored, pull from the heat and add in the butter, noting that the butter will cause the mixture to spit and bubble up, so use caution. Whisk in the butter, followed by the heavy cream and bourbon, which will cause the mixture to also bubble violently. Bring the caramel back onto medium heat and cook until boiling, about 1-2 minutes, whisking constantly.
  7. Let the bourbon caramel cool in a mason jar or pourable container until ready to use. Store leftover caramel in the fridge, sealed, up to 2 weeks.

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! If nothing else, you have got to try that bourbon caramel sauce on ice cream sundaes or drizzled over cake. It is PHENOMENAL!! Combined with the fresh, juicy peaches and crunchy, salty pecans, this cake is HEAVEN!

Love crumb cake? Check out my other flavors!

This Apple Cinnamon Crumb Cake is PACKED with flavor and is plentiful with huge, cinnamon-scented crumbs! The perfect fall pastry right here!Apple Cinnamon Crumb Cake

Cranberry Walnut Crumb Cake: a buttery, moist cake filled with bright and juicy cranberries, then topped with a crunchy, melt-in-your-mouth brown sugar, cinnamon & walnut streusel crumb. So impressive, so easy!Cranberry Walnut Crumb Cake

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

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! Have a super sweet day!

xo, Hayley

 

 

Authentic and Easy German Cheesecake (Käsekuchen)

This is as authentic as it gets! German Cheesecake (AKA, Käsekuchen) flavored with vanilla and lemon. Light, airy, and fluffy, it's more delicate and less dense than American cheesecake due to a special cheese and fluffier batter. A must-make! This German Cheesecake (AKA Käsekuchen) is as authentic as it gets! When given to my German neighbors, they declared it “tastes like home” and gave it 5 stars!

So I am kind of in love with my German neighbors.

I discovered they were German when I delivered leftover treats to our apartment complex’s clubhouse and they were in there. At first I thought their accent (they were speaking in lower voices) was French, and I got excited to use my 10-year old rusty French I learned in high school to communicate with them. But then I found out they spoke German, and I took that as a challenge to learn it!

We got to talking and they got used to me bringing in treats to share, so one day, they offered me some cookbooks to look through since they know I love baking. The only problem: the cookbooks and cooking magazines were all in German!

(Thank god for Google Translate!)

They casually mentioned that German Cheesecake is so different from American cheesecake – lighter, fluffier, and very delicious. American cheesecake can be quite dense, and I was intrigued by this fluffy cheesecake, so I decided to translate one of the cooking magazines advertising pages of käsekuchen (aka, cheesecake) and make it myself.

After lots and lots of typing into Google Translate (and a brief meltdown regarding what quark is) I had a recipe and I whipped it up immediately. (Oh, and BTW – quark is the German answer to cream cheese. However, if you cannot find quark in your grocery store, this tastes amazing with whole-milk ricotta cheese!)

Some tips before diving in to this German classic:

  • This recipe uses vanilla sugar and vanilla pudding powder, both of which are German ingredients you can find at an international supermarket or somewhere like World Market, which is where I found mine. Dr. Oetker is the brand, and if you click the hyperlinks above, it’ll take you to Amazon where you can purchase these ingredients. As far as substitutions go, you could definitely use vanilla extract in place of the vanilla sugar, but the vanilla pudding powder is a must! (I have not tried this with Jell-O pudding, but I am assuming it would work).
  • The crust is a shortbread-like crust that is so delicious with this cheesecake. You could also use graham crackers like an American cheesecake.
  • This cheesecake tastes similar to traditional American cheesecake but has a lighter and fluffier texture. You could always experiment by adding in fresh fruit or even chocolate to the cheesecake batter before baking.

This is as authentic as it gets! German Cheesecake (AKA, Käsekuchen) flavored with vanilla and lemon. Light, airy, and fluffy, it's more delicate and less dense than American cheesecake due to a special cheese and fluffier batter. A must-make!
The secret to this cheesecake being light and fluffy has to do with the different type of cheese the Germans use: quark. I know it kind of sounds like a Pokemon character, but it has a different texture to cream cheese. Again, if you cannot find quark, use ricotta! (Full confession: I could not find quark, so I used whole-milk ricotta which my neighbors assured me was very similar to quark.)

This is as authentic as it gets! German Cheesecake (AKA, Käsekuchen) flavored with vanilla and lemon. Light, airy, and fluffy, it's more delicate and less dense than American cheesecake due to a special cheese and fluffier batter. A must-make! And the other secret? Separating the eggs! The stiffened egg whites get folded into the batter which makes it extra airy and light, unlike traditional American cheesecake. The result is a gorgeous, cloud-like cheesecake you’ve got to try!

Genießen! (Enjoy!)

This is as authentic as it gets! German Cheesecake (AKA, Käsekuchen) flavored with vanilla and lemon. Light, airy, and fluffy, it's more delicate and less dense than American cheesecake due to a special cheese and fluffier batter. A must-make! *recipe from Frau im Trend, a German magazine

Authentic and Easy German Cheesecake (Käsekuchen)
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This German Cheesecake (AKA Käsekuchen) could not get more authentic! Light, airy and fluffy due to a German cheese and separating the eggs before baking, this cake is different than American cheesecake but oh so delicious!
Ingredients
  • ¾ cup + 2 Tbsp (200 g) salted butter, softened slightly
  • 1 cup (225 g) granulated sugar
  • 6 eggs
  • 1 cup (225 g) all-purpose flour
  • 4 cups quark (a German cheese - if you cannot find quark, use whole-milk ricotta)
  • 1 pkg vanilla sugar
  • 2 tsp vanilla extract
  • 1 Tbsp lemon juice
  • 1 pkg vanilla pudding powder
  • Fresh whipped cream and berries for garnish, optional but recommended
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease the bottom of a 9" round springform pan. Add in a parchment round, then liberally grease the parchment round and sides of pan.
  2. For the crust: In a medium bowl, combine ⅔ cup butter, ⅓ cup granulated sugar, 1 egg and the flour with a spoon until combined. Press into the bottom of the pan and lightly up the sides of the pan.
  3. For the cheesecake filling: In the bowl of a stand mixer, cream together remaining butter and the remaining granulated sugar with the paddle attachment until creamy, about 1 minute. Separate the eggs - one bowl of whites, and one bowl of egg yolks, and add in the egg yolks to the cheesecake batter one at a time, beating well after each addition. Add in the quark or ricotta. Beat in the vanilla sugar, vanilla extract, and lemon juice, followed by the vanilla pudding powder. Set aside briefly.
  4. In another stand mixer bowl, beat the egg whites until stiffened, about 5-7 minutes. Fold the stiff egg whites into the cheesecake batter until fully incorporated. Pour the cheesecake batter into the prepared pan and smooth out the top.
  5. Bake for approximately 1 hour, then turn off the oven and crack the door, leaving the cheesecake in the oven for 10 minutes. Gently remove the cheesecake and allow to come to room temperature before refrigerating for at least 2 hours to set and chill. Serve with whipped cream and berries, if desired.

This is as authentic as it gets! German Cheesecake (AKA, Käsekuchen) flavored with vanilla and lemon. Light, airy, and fluffy, it's more delicate and less dense than American cheesecake due to a special cheese and fluffier batter. A must-make! Light, fluffy, airy cheesecake with a delicate texture and a sweet vanilla flavor! You cannot beat this German käsekuchen!

This is as authentic as it gets! German Cheesecake (AKA, Käsekuchen) flavored with vanilla and lemon. Light, airy, and fluffy, it's more delicate and less dense than American cheesecake due to a special cheese and fluffier batter. A must-make! 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. 

Slutty Brownie Cookie Dough Cake

This Slutty Brownie Cookie Dough Cake takes the Pinterest favorite to a whole new level! Two fudge brownie "cake" layers sandwiched around egg-free chocolate chip Oreo cookie dough, topped with smooth chocolate ganache and bite-size morsels of brownies, chocolate chip cookies, and Oreos! So decadent, impressive, and OUTRAGEOUS! This Slutty Brownie Cookie Dough Cake combines the Pinterest-favorite dessert into a layer cake filled with cookie dough! Irresistible, utterly decadent, and super delicious!

So yesterday, yours truly was on the Hallmark Channel’s show, Home & Family… did you catch it?

I wore a bomb pop-printed dress and made a cobbler pie from my latest cookbook, Two in One Desserts, and I got to meet Dean Cain, Donna Mills, and Fabio Viviani (as well as Mark and Debbie, the gracious and so-sweet hosts of H&F).

I had flown down to Los Angeles last Thursday and went on the Universal Studios backlot on Friday to film. It was so amazing being on the backlot where they film TV shows and movies. The Home and Family set is sandwiched between an old, abandoned western movie set with ramshackle saloons and buildings. And once I met my producer, she took me to my own private trailer. 

WHAT!?!

It even had a private bathroom! And a mini-fridge stocked with Diet Coke! And air conditioning! And I didn’t have to share it with Dean Cain or Donna Mills or Fabio or anyone else! Is this what celebrity is like? If so, I’m enjoying the celeb life so far.

Anyway, when I was a kid I used to dream about writing novels… but I also dreamed about being on TV and how cool it would be. And you guys, it’s pretty freakin’ cool! Live TV seems scary but I think I have it down by now, and I love knowing that my readers are watching at home and cheering me on – that makes it a lot less scary 🙂 And now I’m going to be on a local TV show today, and I’m up to my eyeballs in treats but thankful for the opportunity to spread The Domestic Rebel word!

And today, I’m spreading the word about this Slutty Brownie Cookie Dough Cake. You’ve heard of slutty brownies, right? Now before you come wagging your finger at me and scold me about slut-shaming chocolate desserts, I did not come up with the name. Slutty Brownies are basically brownies, chocolate chip cookies, and Oreos mixed together into one outrageous bar, but I took it one step further, natch.

This Slutty Brownie Cookie Dough Cake takes the Pinterest favorite to a whole new level! Two fudge brownie "cake" layers sandwiched around egg-free chocolate chip Oreo cookie dough, topped with smooth chocolate ganache and bite-size morsels of brownies, chocolate chip cookies, and Oreos! So decadent, impressive, and OUTRAGEOUS! This Slutty Brownie Cookie Dough Cake takes the Pinterest favorite to a whole new level! Two fudge brownie "cake" layers sandwiched around egg-free chocolate chip Oreo cookie dough, topped with smooth chocolate ganache and bite-size morsels of brownies, chocolate chip cookies, and Oreos! So decadent, impressive, and OUTRAGEOUS! This cake consists of two fudge brownie “cake” layers sandwiched around chocolate chip and Oreo cookie dough, covered in chocolate ganache and topped sky-high with chopped brownies, chocolate chip cookies, and Oreo cookies. And I know out there in the Internet land someone will come on this page, comment “too sweet” and I will roll my eyes so fast and so hard that they will fall out of my head and run away somewhere tropical where they don’t have to read people’s inane comments about things being “too sweet” on a dessert blog.

ANYWAY. I digress.

This Slutty Brownie Cookie Dough Cake takes the Pinterest favorite to a whole new level! Two fudge brownie "cake" layers sandwiched around egg-free chocolate chip Oreo cookie dough, topped with smooth chocolate ganache and bite-size morsels of brownies, chocolate chip cookies, and Oreos! So decadent, impressive, and OUTRAGEOUS! This cake is insanity, and if you have a high chocolate threshold, I highly recommend it! But if you find even chewing gum to be too saccharine, you may want to, uh, go find a saltine cracker or a Band-Aid to chew on instead and leave this cake to the pros.

This Slutty Brownie Cookie Dough Cake takes the Pinterest favorite to a whole new level! Two fudge brownie "cake" layers sandwiched around egg-free chocolate chip Oreo cookie dough, topped with smooth chocolate ganache and bite-size morsels of brownies, chocolate chip cookies, and Oreos! So decadent, impressive, and OUTRAGEOUS! WHO’S READY?

This Slutty Brownie Cookie Dough Cake takes the Pinterest favorite to a whole new level! Two fudge brownie "cake" layers sandwiched around egg-free chocolate chip Oreo cookie dough, topped with smooth chocolate ganache and bite-size morsels of brownies, chocolate chip cookies, and Oreos! So decadent, impressive, and OUTRAGEOUS!

Slutty Brownie Cookie Dough Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Slutty Brownie Cookie Dough Cake combines a Pinterest favorite - slutty brownies - into a unique and unexpected layer cake!
Ingredients
  • FOR THE "CAKE" LAYERS:
  • 2 boxes fudge brownie mix, plus ingredients on back of boxes
  • FOR THE COOKIE DOUGH FILLING:
  • ¾ cup salted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 tsp vanilla extract
  • ½ cup heavy whipping cream or milk
  • 2 cups all-purpose flour (if you're worried about using raw flour, heat-treat the flour or use a flour substitution, such as almond flour, oat flour, or coconut flour)
  • 1 & ½ cups miniature chocolate chips
  • 12 Oreo cookies, roughly chopped
  • FOR THE GANACHE:
  • 2 cups semi-sweet chocolate chips
  • ⅔ cup heavy whipping cream
  • FOR THE TOPPING:
  • Additional baked fudge brownies (I used brownie bites from the grocery store), chocolate chip cookies, and Oreo cookies, all roughly chopped
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease two 9" springform pans with cooking spray and place a parchment round in the bottom of each pan. Spray the parchment lightly with cooking spray; set aside.
  2. In two large bowls, prepare the brownie batter according to package directions. Pour the brownie batters into the prepared pans. Bake for approximately 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely, then gently release from the pans. Place one brownie layer upside down on a cake platter.
  3. To make the cookie dough filling: In the bowl of a stand mixer, cream together butter, brown sugar, and granulated sugar together on medium speed for about 1 minute or until creamy. Beat in the vanilla and heavy whipping cream/milk, followed by the flour or flour substitute, until a soft dough has formed. Stir in the miniature chocolate chips and Oreo cookie pieces.
  4. Spread the cookie dough on top of the brownie layer in an even layer. Filling layer will be thick. Top with the remaining brownie layer and press down gently to adhere.
  5. For the ganache, microwave the heavy whipping cream for 30-35 seconds or until hot. Pour over the semi-sweet chocolate chips in a medium bowl and microwave that mixture for 10-20 seconds. Leave in the microwave for about 1 minute to allow chocolate chips to melt. Stir the mixture until smooth and glossy, then pour the ganache evenly over the top of the top brownie layer and down the sides of the cake.
  6. Immediately put handfuls of chopped brownies, chocolate chip cookies and Oreo cookies all over the ganache's surface. Serve immediately, or keep in the fridge up to 2 days.

This Slutty Brownie Cookie Dough Cake takes the Pinterest favorite to a whole new level! Two fudge brownie "cake" layers sandwiched around egg-free chocolate chip Oreo cookie dough, topped with smooth chocolate ganache and bite-size morsels of brownies, chocolate chip cookies, and Oreos! So decadent, impressive, and OUTRAGEOUS! Utter insanity… but utterly delicious.

This Slutty Brownie Cookie Dough Cake takes the Pinterest favorite to a whole new level! Two fudge brownie "cake" layers sandwiched around egg-free chocolate chip Oreo cookie dough, topped with smooth chocolate ganache and bite-size morsels of brownies, chocolate chip cookies, and Oreos! So decadent, impressive, and OUTRAGEOUS! Have a super sweet day!

xo, Hayley

Peach Bourbon Cupcakes with Peach Buttercream

These Peach Bourbon Cupcakes couldn't be easier or more impressive to whip up! Moist and tender peach cupcakes topped with a bourbon-infused real peach buttercream frosting. So great for when peaches are in season and extra ripe!Summertime means ripe and juicy peaches, and nothing quite says summer like these Peach Bourbon Cupcakes! Moist peach and bourbon-infused cupcakes topped with a real peach and bourbon buttercream!

So I realized I am severely lacking in the peach-flavored treats department on my blog.

Peach lovers everywhere: I’m sorry.

Peaches admittedly aren’t my favorite fruit, so I tend to overlook them. But I know they are the favorite fruit of no less than 9 million people in the world, so I’m doing this for you.

Plus, any excuse I can get to enjoy bourbon while eating dessert is a win in my book.

These cupcakes came to me after I discovered the magic of freeze-dried fruit with my Raspberry Lemonade Gooey Bars. Freeze-dried fruit is real-fruit that’s been, uh, freeze-dried (duh) so it has all that amazing fresh fruit flavor packed into little crunchy fruit bits. And nowadays, they have like, every type of fruit freeze-dried for your convenience. I seriously saw everything from mangoes to pineapple to even blueberries.

These Peach Bourbon Cupcakes couldn't be easier or more impressive to whip up! Moist and tender peach cupcakes topped with a bourbon-infused real peach buttercream frosting. So great for when peaches are in season and extra ripe!In the past, I’ve attempted to make peach cupcakes but the only peach flavoring I could use was peach Jell-O. Which, no offense to Jell-O, is delicious but not what I was going for. And the peach buttercream was always lacking. Enter: freeze-dried peaches to the rescue!

These Peach Bourbon Cupcakes couldn't be easier or more impressive to whip up! Moist and tender peach cupcakes topped with a bourbon-infused real peach buttercream frosting. So great for when peaches are in season and extra ripe!The peach cupcakes are made with ground up freeze-dried peaches and chunks of real peaches mixed in for a true peach flavor. The buttercream is swirled with the freeze-dried peaches and a splash of bourbon for a nice little kick. Bourbon and peaches should be together from this point forward. Let’s sign a petition!

These Peach Bourbon Cupcakes couldn't be easier or more impressive to whip up! Moist and tender peach cupcakes topped with a bourbon-infused real peach buttercream frosting. So great for when peaches are in season and extra ripe!And while we’re petition-signing, let’s dive into these magical cupcakes!

These Peach Bourbon Cupcakes couldn't be easier or more impressive to whip up! Moist and tender peach cupcakes topped with a bourbon-infused real peach buttercream frosting. So great for when peaches are in season and extra ripe!

Peach Bourbon Cupcakes with Peach Buttercream
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
 
These Bourbon Peach Cupcakes are phenomenal! True, fresh, real peach flavor comes through in both the moist and tender cake and the fluffy buttercream! And a splash of bourbon never hurt anyone 🙂
Ingredients
  • FOR THE CUPCAKES:
  • 1 box yellow cake mix
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup peach nectar or water
  • ½ cup brown sugar
  • 2 cups freeze-dried peaches, ground to a fine powder in a food processor
  • 1 can peach halves, drained
  • 2 Tbsp bourbon, optional but recommended
  • FOR THE BUTTERCREAM:
  • ¾ cup unsalted butter, softened
  • 1 Tbsp bourbon
  • 1 tsp vanilla extract
  • ½ cup freeze-dried peaches, ground to a fine powder in the food processor
  • ¼ cup heavy whipping cream
  • 3&1/2 -4 cups confectioners' sugar
  • Fresh peach slices for garnish
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners; set aside. Meanwhile, in a large bowl, beat together the cake mix, eggs, oil, peach nectar or water, brown sugar, bourbon, and freeze-dried peach powder with an electric mixer until combined and smooth, about 2 minutes. Add in the peach halves and beat for about 30 seconds to break up the peaches into pieces.
  2. Portion the batter evenly among each muffin cup, filling about ¾ of the way full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  3. For the buttercream: In the bowl of a stand mixer, cream together the butter, bourbon, and vanilla extract until creamy, about 1 minute. Add in the freeze-dried peach powder and one cup of the confectioners' sugar, beating until combined. Alternate adding in a little of the heavy whipping cream and the remaining confectioners' sugar until frosting is light and fluffy.
  4. Pipe or spread the frosting onto the cooled cupcakes and top with a fresh peach slice, if desired.

These Peach Bourbon Cupcakes couldn't be easier or more impressive to whip up! Moist and tender peach cupcakes topped with a bourbon-infused real peach buttercream frosting. So great for when peaches are in season and extra ripe!Moist and tender peach cupcakes bursting with real farmstand peach flavor and topped with a bourbon-infused peach buttercream. These cupcakes are HEAVEN!

These Peach Bourbon Cupcakes couldn't be easier or more impressive to whip up! Moist and tender peach cupcakes topped with a bourbon-infused real peach buttercream frosting. So great for when peaches are in season and extra ripe! Have a super sweet day!

xo, Hayley

Want more peachy goodness?

These Peach Pie Turnovers are the EASIEST you'll ever make! Three ingredients, one outrageously delicious, gooey peach turnover. You need this recipe!Peach Pie Turnovers

This Peach Snack Cake is incredible! Fast, easy, foolproof and totally delicious, it's bursting with peaches and summer fun.Peach Snack Cake

This post is not sponsored by Maker’s Mark – they sadly don’t know I exist. I just love their bourbon 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 Cotton Candy Cupcakes

These Cotton Candy Cupcakes are so delicious and the BEST I've tried! Moist and fluffy cotton candy-flavored cupcakes topped with a swirl of pastel cotton candy buttercream and fluffy cotton candy pop! Perfect for any occasion such as kids parties, bake sales, and more, and SO EASY! Calling all cotton candy lovers! The fluffy stuff is now in a moist & tender cupcake! These Cotton Candy Cupcakes taste just like the real deal and are a cinch to make.

Since I was a young little girl, I have always been obsessed with cotton candy and bubblegum flavored anything.

As a tween and teen, I’d beg my grandma to allow me and my best friend, Katrina, to walk up to the local yogurt shop with $5 so we could each get a sky-high snowcone with bubblegum and cotton candy syrup drenching every last ice crystal. We would slurp up the extra syrup until our teeth and tongues were blue and walk home giggling at our gross teeth.

And anytime I went to the California State Fair, I’d always have to get a gigantic bag of cotton candy. Who doesn’t love the stuff? It’s pure sugar! Perfect for anyone with a sweet tooth and a penchant for hand-spun desserts.

A couple months ago, I was visiting Utah for a work-related thing and my friend took me to this shop called Orson Gygi. It’s basically a food and baking warehouse with everything. You can buy cake stands, party supplies, and 20lb bags of chocolate chips under one roof. It was basically my version of heaven, and I had only 20 minutes to shop before we were due at a dinner.

I raced down the chocolate and candy-making aisle first and instantly spied some Cotton Candy Flavoring. This stuff isn’t like your average vanilla extract – it is four times more potent than a traditional extract and is used for really powerfully flavored candies and things. But since extracts can get drowned out in a big batch of cupcake batter, I knew it’d be perfect for these Cotton Candy Cupcakes!

These Cotton Candy Cupcakes are so delicious and the BEST I've tried! Moist and fluffy cotton candy-flavored cupcakes topped with a swirl of pastel cotton candy buttercream and fluffy cotton candy pop! Perfect for any occasion such as kids parties, bake sales, and more, and SO EASY! You guys – these cupcakes are serious business. They are INSANELY SWEET, so don’t come back and tell me how sweet they were, ya hear? It’s a cupcake recipe inspired by a dessert that literally has no other ingredient other than pure sugar. What did you expect?

The cupcake itself is so moist and fluffy with a tender crumb and a beautiful swirl of baby blue and baby pink batters. Topped off with a cotton candy buttercream, sanding sugar, and a little cotton candy stick, it’s perfect for baby showers, summer sleepovers, or even a carnival-themed soiree!

These Cotton Candy Cupcakes are so delicious and the BEST I've tried! Moist and fluffy cotton candy-flavored cupcakes topped with a swirl of pastel cotton candy buttercream and fluffy cotton candy pop! Perfect for any occasion such as kids parties, bake sales, and more, and SO EASY! Here’s to blue teeth and cotton candy summers!

These Cotton Candy Cupcakes are so delicious and the BEST I've tried! Moist and fluffy cotton candy-flavored cupcakes topped with a swirl of pastel cotton candy buttercream and fluffy cotton candy pop! Perfect for any occasion such as kids parties, bake sales, and more, and SO EASY!

The Best Cotton Candy Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Cotton Candy Cupcakes: fun, unique cupcakes flavored just like cotton candy!
Ingredients
  • FOR THE CAKE:
  • 1 box white cake mix
  • 4 egg whites
  • ½ cup vegetable oil
  • 1 cup water
  • 1 Tbsp cotton candy flavoring
  • Pink and blue food coloring
  • FOR THE FROSTING & TOPPING:
  • ¾ cup unsalted butter, softened
  • ½ tsp vanilla extract
  • 1 - 1 & ½ tsp cotton candy flavoring
  • ¼ cup heavy whipping cream or milk
  • 3-4 cups confectioners' sugar
  • Blue and pink sanding sugar
  • Blue and pink cotton candy
  • Popsicle sticks
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with 18 paper liners; set aside. Meanwhile, prepare your cake batter: combine the cake mix, egg whites, oil, water, and cotton candy flavoring with an electric mixer until smooth, about 2 minutes. Divide the batter evenly among two bowls and tint each bowl with your desired shade of blue and pink (I only did one drop of coloring per bowl for a more pastel look).
  2. Evenly distribute the colors among each muffin cup, filling about ¾ full. Don't swirl the batters, just layer them. Swirling the batters together may muddy the colors.
  3. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  4. For the frosting, cream the butter, cotton candy flavoring and vanilla extract together in the bowl of a stand mixer until smooth, about 1 minute. Gradually add in the confectioners' sugar, about one cup at a time, alternating with little streams of the heavy cream until the frosting is light and fluffy. Divide the frosting evenly among two bowls and tint each bowl with blue and pink until your desired shade has been achieved. (Again, I did one drop of each color).
  5. Using a pastry bag fixed with your desired tip, spoon some of the blue frosting down one side of the pastry bag. Spoon some of the pink frosting down the other side of the bag. It's okay if the frosting colors mix toward the tip portion of the bag; it'll just turn purple 🙂
  6. Pipe the frosting onto the cooled cupcakes and top with a sprinkling of blue and pink sanding sugar. To make the cotton candy sticks, rip off a small piece of cotton candy and attach it to the wet end of a popsicle stick (just stick the popsicle stick tip in a little water). Serve immediately with the cotton candy sticks, but keep in mind- cotton candy, once exposed to air, hardens quickly. It's best to make the cotton candy sticks immediately before serving.

These Cotton Candy Cupcakes are so delicious and the BEST I've tried! Moist and fluffy cotton candy-flavored cupcakes topped with a swirl of pastel cotton candy buttercream and fluffy cotton candy pop! Perfect for any occasion such as kids parties, bake sales, and more, and SO EASY! Fluffy, flavorful, true-blue (and pink!) Cotton Candy Cupcakes! Everyone of every age will flip for these fun summery cupcakes!

These Cotton Candy Cupcakes are so delicious and the BEST I've tried! Moist and fluffy cotton candy-flavored cupcakes topped with a swirl of pastel cotton candy buttercream and fluffy cotton candy pop! Perfect for any occasion such as kids parties, bake sales, and more, and SO EASY! Have a super sweet weekend!

xo, Hayley

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Easy Homemade Chocolate Flan Cake

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! Flan is such an underrated dessert! Most people may be intimidated by this Mexican classic, but not anymore! This Easy Homemade Chocolate Flan Cake combines moist, rich chocolate cake and a light and sweet scratch-made flan on top!

I am so excited to be bringing you this recipe today!

Okay, so confession time: I’ve only had flan twice in my life, because generally speaking, I have a thing with texture. The first flan I experienced was only so-so, which gave it a bad rap in my eyes.

The second flan was at Red Iguana in Salt Lake City, Utah and it was INCREDIBLE. My friend Kalyn ordered a round of flan for the table and while at first I declined (from my prior not-so-fab-flan experience), a friend let me try a bite of hers and I was hooked. It was so delicious.

Ever since trying their heavenly, light-as-a-feather flan, I have been having flan thoughts on my mind. So this cake was a no brainer.

So, if you were like me and were once scorned by flan, give this a try and I promise you’ll be singing its praises in no time.

For everyone else: hi. I made you a Homemade Chocolate Flan Cake.

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! It’s perfect for those times when you can’t decide if you want rich, moist chocolate cake, or caramel-soaked vanilla flan. WHY NOT BOTH? I’m basically a magician, and any day, Vegas will be calling me for my own cooking show at the Hard Rock Hotel. I’M WAITING, VEGAS.

The cool thing about this cake is that it does something magical in the oven… by completely flipping the script – literally – going upside down. An acrobatic cake? Well, it is 2017 – what did you expect cakes to do in this new age?

After greasing the pan and pouring in your caramel sauce, you’ll make your chocolate cake batter and spread it all over the caramel sauce layer in the bottom of the Bundt pan (which, would be the top of the pan once flipped). Then you pour your flan liquid all over the chocolate cake layer, so the flan is on the bottom of the pan when flipped. Still with me? Good.

The cake bakes in a water bath which helps contribute to the flan’s silky-smooth texture. And during this baking process, the cake will float to the top of the pan (so, the bottom of the pan once flipped) and the flan will sink to the bottom of the pan (AKA, the top when flipped). PHEW. You with me?

So basically, when you bake and cool the flan and flip it out of the Bundt pan, it’ll look like this in all its mighty glory. Caramel, flan, chocolate cake. IT’S MAGIC.

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! Two things that make this magical Flan Cake extra special? Rodelle Pure Vanilla Extract and Rodelle Gourmet Baking Cocoa. As their newest brand ambassador, I am thrilled to use Rodelle’s products because I love them so much! The flavor is superior, the quality is unprecedented, and the company’s values are awesome. Win, win, win!

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! The flan gets its impeccable flavor from Rodelle’s Pure Vanilla Extract, which imparts such a wonderful, pure, unadulterated vanilla flavor to the dessert. And the Gourmet Baking Cocoa offers such a complex richness since it’s a European Dutch Process cocoa.

Am I making you hungry yet?

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! *cake adapted from Cook’s Country

Easy Homemade Chocolate Flan Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
This Chocolate Flan Cake is an impressive dessert, boasting a rich chocolate cake bottom and a fluffy, silky-smooth vanilla flan on top!
Ingredients
  • FOR THE CAKE:
  • ¾ cup caramel sauce or ice cream topping
  • ½ cup all-purpose flour
  • ⅓ cup Rodelle Gourmet Baking Cocoa or other cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 4 oz bittersweet chocolate, finely chopped
  • 6 Tbsp unsalted butter
  • ½ cup whole milk
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp Rodelle Pure Vanilla Extract
  • FOR THE FLAN:
  • 2 (14 oz) cans sweetened condensed milk (NOT evaporated milk)
  • 2 & ½ cups whole milk
  • 6 ounces cream cheese
  • 6 large eggs
  • 4 large egg yolks
  • 1 Tbsp Rodelle Pure Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 12-cup Bundt pan with cooking spray. Pour the caramel sauce in the bottom of the Bundt pan evenly. Set aside briefly.
  2. In the bowl of a stand mixer, whisk together the flour, cocoa powder, baking soda, and salt until blended. Meanwhile, in a microwave-safe medium-size bowl, heat the chopped chocolate bar and butter together on HIGH power for 30 seconds. Stir, then heat again for another 30 seconds or until melted and smooth.
  3. Whisk the sugar into the melted chocolate mixture, and pour the melted chocolate mixture into the stand mixer bowl with the dry ingredients. Beat slowly, then stream in the whole milk. Beat until combined, followed by adding the eggs, one at a time, and the vanilla. Pour the chocolate cake batter into the prepared pan in an even layer.
  4. In a large blender, add the flan ingredients and process for 1 minute or until thin and combined. Pour the flan mixture evenly over the chocolate cake batter in the pan; the pan will be very full. Carefully transfer the Bundt pan to a larger roasting pan and nestle it inside. Pour hot water into the roasting pan until it hits about halfway up the Bundt pan.
  5. Bake for approx. 75-90 minutes or until a toothpick or cake tester inserted into the cake and through the flan comes out clean. Cool completely, then refrigerate for at LEAST 8 hours, preferably overnight. This is MANDATORY.
  6. Just before serving, put the Bundt pan back into the roasting pan and add about 1-2 inches of hot tap water. Let sit in the water for about 1-2 minutes. Take a platter or cake stand and flip it upside down on top of the Bundt pan. Working quickly and carefully, invert the Bundt pan onto the cake stand/platter (whichever you're using) and let set for a second so all the caramel drips onto the flan cake. Remove the Bundt pan.
  7. Serve while cold and store leftovers covered in the fridge. Spoon any extra caramel in the Bundt pan over the top of the flan.

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! This Homemade Chocolate Flan Cake would be excellent for a summer potluck or BBQ! The cold, smooth flan atop the moist and fluffy chocolate cake would be extra delish with a scoop of ice cream served with it!

For more information on Rodelle, be sure to visit their website, and check the #madewithrodelle hashtag on social media accounts to get tips, recipes, and more!

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am the newest brand ambassador for Rodelle. All opinions are 100% my own and I was compensated for this post. Thank you to the brands that help keep my website afloat! 

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