Homemade Vanilla Sweet Cream Pudding

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #adThis Homemade Vanilla Sweet Cream Pudding is fantastic! Such an easy recipe that yields such smooth, creamy and silky pudding made entirely from scratch! No one will know coffee creamer is the secret ingredient!

Up until this post, I had never made homemade pudding before. In fact, I don’t even think I’ve tasted homemade pudding, either!

That had to change – and I am so glad it did because homemade pudding is where it’s at!

I have a really good feeling that I will be making this pudding all summer long, because who doesn’t want a fresh-from-the-fridge, ice cold pudding on a hot day? And in Sacramento, it gets hot and early, too! While now it’s all spring showers and breezy days, that will soon change come May and I’ll be reaching for pudding relief all day long 🙂

But in the meantime, this Homemade Vanilla Sweet Cream Pudding will make a fantastic last-minute Easter dessert, or would make a lovely addition to a springtime tea party!

Normally, homemade pudding is made with whole milk or cream, but for this recipe I used International Delight’s Sweet Cream Coffee Creamer which is my hands-down FAVORITE. You can always use another flavor from their line-up of creamers, like French Vanilla, Butter Pecan (OMG), or even Irish Creme! It’s truly limited to your imagination, but I went with Sweet Cream because of its almost melty ice cream flavor and decadence.

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #adMix it up in a saucepan with some sugar, cornstarch (for thick pudding!) and a pinch of salt, then let it cook until thickened. Temper some egg yolks with the hot sugar mixture and add in the yolks, a splash of vanilla extract, and some butter for good measure. The yolks and butter add such a wonderful texture and flavor to this pudding that I truly feel they’re almost mandatory to add!

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #adNow you could serve this warm… but as I mentioned above, I have a thing with chilled pudding, so I chilled mine. Topping it with fresh whipped cream and berries, though – that may also need to be mandatory! OR, layer the fresh pudding with pound cake or angel food cake cubes and sliced fruit for trifles! So simple and perfect for springtime.

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #ad

Homemade Vanilla Sweet Cream Pudding
Recipe type: No Bake Treats
Prep time: 
Cook time: 
Total time: 
This Homemade Vanilla Sweet Cream Pudding is a real standout recipe! Smooth, silky, buttery vanilla pudding made with a secret ingredient: coffee creamer!
  • 2 & ½ cups International Delight Sweet Cream Coffee Creamer (or you may try this recipe with their French Vanilla Creamer!)
  • Pinch salt
  • ½ cup granulated sugar
  • 3 Tbsp cornstarch
  • 2 large egg yolks
  • 2 tsp vanilla extract
  • 2 Tbsp butter, cubed
  • Fresh whipped cream and berries for serving, optional
  1. In a medium saucepan, whisk together the coffee creamer, salt, granulated sugar, and cornstarch until combined and fully incorporated. Turn the heat to medium-high and cook, stirring occasionally, until mixture has thickened, about 5-7 minutes. Make sure the mixture doesn't scorch! Remove from the heat.
  2. Whisk the egg yolks until lightly beaten. Temper the eggs by adding a Tablespoon or two of the hot sugar mixture to the eggs, whisking constantly. Temper again with another Tablespoon if needed. Pour the tempered egg yolks into the sugar mixture along with the vanilla extract and butter, stirring until melted and combined.
  3. Spoon the pudding mixture into individual bowls or cups, or pour into a large bowl. Cover the pudding with plastic wrap by gently pressing the plastic wrap onto the surface of the pudding - this helps prevent a film from forming on the pudding. Refrigerate until chilled, about 1-2 hours.
  4. Just before serving, garnish with fresh whipped cream and berries, if desired.

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #adThis pudding is so thick, creamy and silky-smooth with a wonderful, almost ice-cream-like flavor from the Sweet Cream Coffee Creamer! It’s truly unlike any other pudding I’ve tried!

This Homemade Vanilla Sweet Cream Pudding is made with a secret ingredient: coffee creamer! It yields such a flavorful, silky-smooth pudding that tastes like melty vanilla ice cream! Easy, made entirely from scratch and can be made with any flavor of coffee creamer! #InDelight #CreamerNation #ad Be sure to follow International Delight on Instagram, Twitter, Facebook & Pinterest and sign up to receive their emails for news, recipes, and more!

Have a super sweet day!

xo, Hayley

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Butterfinger Blondies AND A VIDEO!

Halloween kinda sorta changed my life forever for the worst.

I was reacquainted with… Butterfingers.

I’ve somehow managed to successfully avoid these crispy, wafery, peanut buttery candy confections for years, or at least since Simpsons released Butterfinger BB’s with Nestle and I ate box upon box at the movie theaters as a kid.

For some reason, some day long, long ago, I stopped my addiction and moved onto other things, like chips and Real Housewives of Beverly Hills and Betseyville handbags (really… that addiction was an expensive and dangerous one, but I’ve since cut back to 12 purses).

I don’t know what possessed me to rip open an orange package and take a bite, but I did, and now I’m re-obsessed with this damn candy bar.

Obviously this goes against my entire diet/healthy living lifestyle… oh, hell, who am I kidding? Now Butterfingers are only competing calorie-wise with frou frou coffee drinks (helloooo, Starbucks just launched their holiday drinks!! Who else is stoked for gingerbread chais?!) and colby Cheezits.

I mean, this entire post may as well be a disclaimer to my sweet boyfriend that, by January, I will most likely be 20 pounds overweight due to stuffing my face senselessly with holiday-related treats and calories. I’ve officially lost my willpower to anything Christmas flavored, and I’m partial to chips and dips, especially when they involve copious amounts of sour cream and/or cream cheese. The artichokes and/or spinach, as far as I’m concerned, are merely sprinkles for an unhealthy heap of dairy for me to dip my greasy potato chip into. YUM.

Anyways, with the dwindling leftover Halloween candy providing a bleak reminder of how many calories we’ve consumed since Monday, I decided to take advantage of the handful of remaining Butterfingers I’ve hoarded and make something delicious with them, which was a brilliant idea on one hand, but also another means for inhaling more candy bars on the other hand.

Life can’t always be easy.

I threw some chopped Butterfingers into a simple blondie batter, and therefore, signed my life away to this concoction. It’s buttery, rich, sweet and delicious, and a genius way to incorporate Butterfingers into blondies, another one of my favorite addictions.

Isn’t it irritating how smart I am?


Butterfinger Blondies *inspired by Family Circle’s Cranberry Blondies recipe (available in the November 29, 2011 issue, on newsstands now)

3/4 cup butter, softened
1 cup light brown sugar
1 egg
1 tsp vanilla extract
1/4-1/3 cup creamy peanut butter, softened in the microwave for about 15 seconds until creamy and a little melty
2 cups all-purpose flour
2 cups Butterfinger candies, roughly chopped (about 8 fun size, or maybe 2 regular bars)
1 small square chocolate, for drizzling on top

1. Preheat oven to 325 degrees F. Lightly grease an 8×8 inch pan with cooking spray.
2. In a large bowl, beat together the butter and brown sugar until creamy, about 1 minute. Beat in egg and vanilla until blended. Gradually add in flour and the salt, about 1 cup at a time until a thick batter forms. Stir in chopped Butterfinger candies.
3. Pour half of the Butterfinger batter into your greased pan, spreading around to cover. Drizzle half of the melty peanut butter on top of the batter in the pan. Pour the remaining blondie batter on top, spread it around, and drizzle the remaining melty peanut butter on top. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan completely.
4. Once blondies are cool, microwave your chocolate square for 30 secs, stirring after, and continue to nuke in 30 second intervals until it’s melted. Drizzle over the top and let sit, about 10 mins to harden. Cut into squares and store airtight.

I’m pretty much gaga over the sweet and salty peanut butter, the rich blondies and the drizzle of the yummy chocolate and am fairly positive I’ll suffer withdrawls when they’re finished off.

Make these and tell me how you like them!

xo, Hayley

Oogy Boogy Brain Cupcakes AND A VIDEO!

So let’s talk American Horror Story on FX.

Have you seen it?

That show is CREEPY with a capital-C.

And also disturbingly DELIGHTFUL. I’m hooked.

Initially, I didn’t turn in right away, so I had my mom relay information to me one day last weekend while we were out shopping. “It’s really disturbing. There are naked butts in it! Male naked butts. I didn’t know they could show naked butts on TV.”

If they can show Snooki on TV, Mom, they can show male naked butts.

After apparently being intrigued by the idea of male naked butts, along with the fact that she supplied me with information about twins being slaughtered by a “half human, half animal” thing with sharp teeth (which was later discovered to be what I can only describe as a demented baby clown), a rubber suit and a Wednesday Addams-type daughter, I tuned in to the saved first episode on my DVR.

And it was like visual crack.

Now, with four episodes under my belt, I have so many pressing questions. Is the creepy boy who appears in their basement and who calls himself “Taint” a ghost? Why did Constance (Jessica Lange) put epicac in a chocolate cupcake–and how did the Mom (Connie Britton) eat it without barfing her brains out all over the place–while leaving that job for the home intruder who looked like one of the creeps in The Strangers. Why does Hayden (Kate Mara) look like a martian, with an unusually large forehead and very compact facial features?


And with this cliffhanger Halloween Pt 1 episode behind me, I’m eager to know SO. MUCH. MORE.

One of the things I noticed (among many, believe me) were the creepy brains and baby body parts in jars down in the scary basement, and I began thinking that brain cupcakes would be kind of cool, if not a little (or a lot) disgusting.

But, like American Horror Story, brain cupcakes must be both awesomely outrageously cool and a little (or a lot) creepy and disturbing.

Done and DONE!


Oogy Boogy Brain Cupcakes

24 strawberry cupcakes, baked with strawberry pudding in the batter and cooled
2/3 cup butter, softened
1 tsp vanilla extract
2-3 tsp milk
About 4 cups powdered sugar
Wilton pink and black food gel colorings
Piping bag attached with an 7mm or 8mm tip

1. First, prepare your frosting: in the bowl of a stand mixer, beat together softened butter and vanilla extract until creamy, about 2 minutes. Gradually add powdered sugar, about 1 cup at a time, until a paste consistency is reached. Add milk, one teaspoon at a time, until frosting is a nice soft but spreadable consistency (not runny or gloopy).
2. When your frosting is a nice consistency, begin coloring it. Start small as these gel colors are highly concentrated and a little goes a looong way. I like using a butter knife’s tip of color; it usually is enough for a pastel-y shade. First, use pink and scrape it along the bottom of your beater, beating the pink into the frosting. Then, add black, an even smaller amount than pink, as black reallllly goes a long way. I went for a pastel-y pink shade with a tinge of gray, but you can add brown for a darker, dingier color, or more black for a more grayish pink, or whatever depending on what color brain you prefer.
3. Put your frosting into your piping bag attached with a 7mm or 8mm baking tip (a perfect round circle tip). Mentally divide the cupcake into two sections, like the two hemispheres of the brain.
4. Begin making squiggles with your piping bag on the left side of the brain, starting from the center and squiggling outward, toward the left edge of the cupcake. I layered my squiggles by threes, so after the first squiggle is done, do another on top of the first, and a third on top of the second. Repeat on the other side, leaving a small space in between your “hemispheres.” Once you have squiggles on both sides, draw a line or two down the center of the squiggles, representing the brain stem/dividing line between the two sides. If there are any open spaces, pipe frosting on them in a small squiggle pattern or as a small dot to cover.
5. Creep out, impress, and enjoy with your friends!

If you’re hosting a Halloween party this weekend, this cupcakes would be an awesome last-minute party favor or treat to adorn your food or dessert table. You could place them on a normal cake stand, or get creative and place individual cupcakes in glass cups or jars like a “brain in a jar.” In my photos and my video staging, I used simple glass cups I picked up at Crate and Barrel awhile back. It makes for a spooky presentation!

Despite their oogy boogy appearance, these brain cupcakes are a yummy and festive Halloween treat, so enjoy them!

Happy Halloween! Have a safe one and stock up on plenty of yummy candy and watch the American Horror Story marathon on FX!!

xo, Hayley

Spooky Graveyard Brownie Cakes–AND A VIDEO!

My boyfriend and I have a thing for graveyards.

I know, I know. Two super sexy people, one beyond-adorable couple, and a mutual hobby and passion for… graveyards.


Wish I could say we really liked volunteering at soup kitchens or we have a burning passion for running marathons to fight cancer, but nope. It’s graveyards.

We like to take pictures there, or “picture adventures” as we lovingly call it. Sometimes, we’ll take our Saturday special sandwiches there to have lunch. Weird? Okay, yeah, sure. But awesome? You betcha!

There’s something peaceful (no duh, Hayley) about graveyards, something mysterious, and man, do they make an excellent backdrop for picture-taking.

Cobwebs and spirits and dead things, oh my!

We love graveyards. They are awesome. And I think we like to justify our love for them by pretending the spirits don’t mind that we’re taking pictures of their decrepit, dilapidated headstones. Some of those people have been dead for a loooong time!

And I’m sure those who’ve been deceased for, uh, hundreds of years, are probably really interested in human technological advances. Some may have never even seen a camera in their lifetime, much less had their picture taken! Now they can experience what it’s like to be photographed by a DLSR–and a slightly bored, way eccentric couple.

Here we are, making faces for the camera in an abandoned cemetery. Woo!

I always see fellow bloggers make yummy things with mini loaf pans, but I didn’t have any, so I went to Michael’s and got some Halloween ones for $1 each. Following my purchase, I had a genius idea, probably brought to me by an intelligent spirit at a graveyard or something, and I thought, why not make cute little graveyard cakes? What a splendidly spooky idea!

The mini loaf pans are the perfect size for a “grave”, plus I switched up the usual graveyard cakes I’ve seen around the web by making white chocolate candy skulls and using adorable bone sprinkles to make a skeleton’s grave.

Genius at work, obviously.

I got my skull candy mold at Michael’s for $4 in the Martha Stewart aisle. If you can’t find it, this mold is similar enough, or I’ve seen sprinkle skull candies (those sugar ones on a sheet of paper you find on the baking aisle at most grocery stores) as well, mostly at Walmart. And my bone sprinkles I picked up at Michael’s as well, for about $3.

 Wanna watch me make them? (I apologize; my speaking isn’t the most flattering this time around–I was tired, whatever). Check it out!


Spooky Graveyard Brownie Cakes

1 box fudge brownie mix, plus ingredients on back of box
1 can chocolate frosting
About 1 cup oreo cookies, finely crushed
Bone sprinkles
White chocolate candy melts or almond bark (about 1/2 bag)

1. Preheat oven to 350 degrees F. Lightly grease your mini loaf pans with cooking spray (this recipe yields 3 pans, but it’s so easy to double if needed) and set them on a rimmed baking sheet, for easy transportation in and out of oven. Set aside.
2. Prepare brownie batter according to package directions. Evenly portion it among your mini loaf pans and bake approx. 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
3. Meanwhile, prepare your candy skulls (if using). Melt candy bark according to package directions, decreasing time accordingly to melt half the bag. Pour melted candy into a piping bag or a sealed ziploc, snip off a corner, and pipe it evenly into each skull cavity. If needed, smooth the chocolate out with a butter knife. Allow to set, about 15-20 minutes. You can put it in the fridge to speed up the process. Skulls will pop out just fine; you do NOT need to grease your candy mold!
4. Once brownie cakes are cooled, spread the tops with chocolate frosting. Then, sprinkle the frosted cakes with crushed cookie “dirt.” Make it look uneven, so it looks somewhat realistic. Sprinkle on your bone sprinkles, or form a skeleton pattern with them. Then, pop out your candy skulls and set them at the top of each loaf pan.

Tada! SO EASY.

The best part about these is that they’re really versatile. If you don’t want to make the chocolate skulls, omit them. If you’d rather use stuff to make ghosts, do those. Make tombstones from cookies, like Nutter Butters. Use your imagination!

These would be really fun to make with kids if you have them–get them involved in the decorating process since they’re so simple to make and decorate. I tried to invite my sister to decorate with me, but she just gave me a weird look and walked away.

Happy Halloween, and thanks for watching and stopping by!

xo, Hayley

Homemade Nutty Bars AND A VIDEO!

My childhood consisted of Little Debbie, thanks to my grandma.

We were in her (day) care for a good chunk of our childhood. I don’t think our diets strayed far from Happy Meals, French toast sticks and hash browns, or Little Debbie.

We basically ate nothing but fries and Nutty Bars. We didn’t grow up with defects, so I’m guessing that diet was sufficient after all.

But then again, my childhood revolved around playing constantly. Whether it was that awful game ‘Orphanage‘, or dressing up in obscenely odd costumes featuring hats and high heeled shoes (and carrying around a bottle of mouthwash–hey, it was a cool accessory for awhile) I was always doing something.

Some things haven’t changed since then. I still think about Happy Meals, except I know I won’t feel so jolly after eating a cheeseburger and fries. My thighs won’t, either. And while I don’t play orphanage anymore, I do like to play house. By “play house” I really mean do the dishes, cook dinner every night and vacuum like I’m being held at gunpoint.

Check out those tippy toes! Always eager to be in the kitchen. That’s where the good stuff is. I wasn’t a dumb kid.

And I still do like playing dress up. Especially if it involves frilly pink tutus (yup, I have an adult one)

And, not surprisingly, because it was such an integral part of my childhood, I still like Nutty Bars. Who doesn’t like cookies covered in peanut butter and chocolate? Especially if they’re creamy and crunchy. Lil Debbie knows what’s up.

So I decided to make some Nutty Bars of my own… mostly to appease my dad, who is slightly addicted to them, and mostly because it seemed pretty easy to do, so why haven’t I before? (Some questions can’t be answered)

In doing some extensive research on transforming myself into a Little Debbie, I stumbled across Kristin at Iowa Girl Eats, who made Nutty Bars 3 Ways for her Nutty Bar fiend. I followed her advice and made the one her boyfriend liked the best… and (shocker) is won over the men in my life, too.

I was a bit apprehensive in using these crispbread crackers. I mean, they kind of look and smell like bird seed… and I’m not convinced people eat these plain. But they were absolutely PERFECT in recreating this classic snack bar. The right amount of wafer-y crunch, the perfect balance between the chocolate and peanut butter. I’m sold!

And I made it in a video, so take a look!!


Homemade Nutty Bars *inspired by Kristin at Iowa Girl Eats

1 box Wasa plain crispbread crackers (make sure you don’t get the flavored kind or the kind with sesame seed!)
About 1 cup creamy peanut butter
2 pkg chocolate candy melts or almond bark

1. Start by spreading one side of a cracker with a generous shmear of peanut butter in an even layer. Stack with another cracker, pressing gently to adhere, and smear the top of the second cracker with another even layer of PB. Then, stack a third cracker on top, press to stick gently, and set on a wax-paper lined cookie sheet. Repeat with remainder of crackers, three-high, until finished.
2. Using a very sharp knife (I used a santuko, but a serrated would work too) carefully cut each cracker stack in half down the vertical center. I cut a very little bit at a time to try to avoid the crackers from splitting or breaking–they are quite fragile.
3. Now, prepare your candy melts or almond bark according to package directions until melted and smooth. I dipped mine in a large bowl, but like Kristin, using a loaf pan may be easier. Dip each bar into the melted chocolate, turning to coat on all sides with a fork. Once coated, gently remove with a fork, allowing the excess to drip off, and set it on the wax paper sheet to harden. Before it hardens completely, if you want to be fancy, draw lines or designs onto the tops of the bars with a butter knife. Pop bars into the freezer for about 15 minutes to chill and harden chocolate and set the bars. Then eat!

You have NO idea how outrageous these bars are. They’re nearly IDENTICAL to the Little Debbie classic–it’s like I’m sitting in front of the TV watching Scooby Doo and eating them again. Except I’m not nearly as cute… and my tutu is being dry cleaned.


xo, Hayley

Amazing Rainbow Cupcakes Pt. Deux–AND A VIDEO!

Everyone has their “thing.”

You know–a signature laugh, a signature walk, a signature lip color, a signature attitude… and yes, everyone has a signature.

I don’t really know what mine is.

In high school, it was my hair. I was notoriously known for my rainbow colored locks, amazing classmates left and right with my mermaid mane or my neon rainbow ‘do.

Secretly, my hackles rose a little when I’d spot an underclassman dye their hair hot pink or something… Was someone stealing my thunder?! Not that I owned the rights to dyeing ones hair crazy colors… but come on. My hair was ass-kicking, hair-murdering AWESOME. No lame pink streak could steal my thunder, even if that poor girl thought so.

My turquoise hair murdered her ass.

And I was fine with it.

But then that whole thing called ‘responsibility’ kicked in and I had to dye it normal for a job (read: boring). I had to forcefully give up my signature hair in favor of dress pants and paychecks, which, minus the dress pants part, was kind of worth it.

I was left to fend for a new identity, one which people could recognize me without my purple hair.

It became baking cupcakes.

Even without the cupcake tattoo proudly emblazoned on my right calf, I’m the Cupcake Queen. I reign supreme on these uncharted Internet waters, catching passersby in my web with my intriguing recipes and weird, irrelevant stories. I own these petite cakes!

And who would have thought one single cupcake recipe would dominate my cupcake life, both internet-wise and personal?! My Amazing Rainbow Cupcakes.

Ever since they graced the earth this past January, they’ve been the (proud) talk of the town ’round these parts. They’re the most viewed page on my blog, they’re consistently mentioned around my house as being craved, and they’re always reliable in impressing the hell out of family, friends, and fans.

I’m gonna have to call it here and now: my Amazing Rainbow Cupcakes are my signature. They’re my thing. And I couldn’t be happier.

Because of their immense (and rightful) popularity, it made complete sense to make them for my next video blog. What better way to make more friends by making them cupcakes… made of rainbows… with rainbow frosting… and sprinkles?

Without further adieu, I present to you, my pride and joy and signature cupcake!


Amazing Rainbow Cupcakes

1 box white cake mix
3 egg whites
1/2 cup unsweetened applesauce
1 cup water
1 small box sugar free/fat free instant vanilla pudding mix
Wilton gel food colors in Lemon Yellow, Kelly Green, Royal Blue and Violet, as well as McCormick’s Red liquid food coloring
Rainbow Frosting (recipe and ingredients follow)
Rainbow sprinkles

1. Preheat oven to 350 degrees F. Line 1 muffin pan with paper liners, set aside. (Note: this recipe, because of the manipulation of the batter, generally yields about 12 cupcakes. Feel free to double the recipe separately, as not to compromise the colors of the batter)
2. In a large bowl, beat together cake mix, egg whites, applesauce, and water until combined, about 2 minutes. Stir in vanilla pudding mix until blended. As best as you can, evenly divide batter among five separate bowls. (Note: When I originally made this recipe, I stupidly forgot orange! If you’re an orange freak, feel free to add it in and divide your batter among six bowls, or substitute out another color for the orange).

3. Color each bowl of batter a different color, using your gel food colorings. I like using a liquid red coloring because it’s much easier to add to enhance the color as opposed to the gel colorings, but use what you have on hand. For the gel colors, I generally use about the tip of a butter knife’s worth of coloring; it’s highly concentrated, so that’s usually enough for a small amount of batter. Tint each color to your desired shade (I like mine nice and bright!) and set aside.
4. Now begin spooning your batter into your muffin cups one color at a time. Start with a small teaspoon or cereal spoonful of purple batter and plop it into the bottom of the liner, spreading to cover the bottom if necessary. Top with a spoonful of blue, then a spoonful of green, then a spoonful of yellow, then a spoonful of red for last. **The key here is to LAYER the colored batter. DO NOT swirl or marble it–keep it layered! It’s okay if the bottom colors peek through; it’ll make for a nice kaleidoscopic effect once it’s baked 🙂 You can also experiment with doing a “reverse rainbow” by starting with red on the bottom and working your way backwards, like I did.
5. Once your cupcake liners are filled, bake for approx. 15-18 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Set aside to cool completely.

Amazing Rainbow Frosting

2/3 cup butter, softened
1 tsp vanilla extract
2-3 tsp milk
About 5 cups powdered sugar
Wilton food gel colors in Lemon Yellow, Teal and Pink

1. Start by preparing your frosting. In the bowl of a stand mixer, beat together butter and vanilla extract until creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating well after each addition, until a paste forms. Add milk one teaspoon at a time until a nice, soft but spreadable consistency is reached. Divide your frosting evenly among three small bowls.
2. Tint each bowl a different color, as with the cake batter. Make one bowl a bright teal, another a hot pink, and the last, a nice and bright yellow.
3. Prep you frosting bag with your favorite tip (I’m using an open star tip; my fave). Begin spooning frosting into your piping bag, alternating colors side by side until your bag is full (e.g., start with blue, then add pink, then yellow, trying to smash them all together–doesn’t have to look perfect, just make sure you alternate the colors so they touch together).

**When you first pipe your frosting out, it may be a solid color (of the first color you put in the bag). Once you keep piping, the other colors will come through and create the rainbow effect you want!**
4. Pipe your frosting onto cooled cupcakes. Top with rainbow sprinkles. Impress the hell out of your friends and family.

While these may look hard, they’re incredibly easy to make, if not a little labor intensive. No worries–they’re worth the work because they’re so uniquely beautiful and totally amazing, hence the name.

You NEED to make these! Pretty please promise you will 🙂

Have an amazing day–thanks for watching!!

xo, Hayley

Chai Spice Cupcakes AND A VIDEO!

It was only a few years ago that I discovered what I truly sound like on camera.

Prior to this, the only on-camera footage I had was of me as a child… irrelevant evidence against my knowledge.

My best friend, Katrina, and I began making dorky home-movies on her dad’s video camera, and, it was then that I heard my voice for really, the “first” time.

After watching our play-by-plays on the camera’s tiny screen and dialogue began, I wondered to myself, “who’s the drag queen talking in the background?” Cut to me, center focus in the lens, and it’s me with the drag queen voice.

I-begyapardon WHAAAT?! I have a drag queen voice?! No way!


Because as filming continued for years, my voice did not change. Its pitch and tones ranged, of course, but the main sound stayed the same: raspy, deep, and not at all “girly.” The Biebs has a girlier voice than I do. That’s uncalled for.

It’s not like having a raspy voice is a bad thing; lots of singers have raspy voices (Amy Winehouse did, Adele does, Christina Aguilera…kinda, okay not really). It’s not like I’m the only girl on planet earth with a deep voice.


Plus, my raspy voice has come in hand in making weird manly voices for friends as a prank or joke, or avoiding class participation when I’m sick since my voice is the first thing to go when I catch a cold.

And when it wavers back, I enjoy sounding like an adolescent boy, squeaking and squawking. It’s cute, I swear.

But finally I had to come to terms with my voice. It’s not all bad. I could have no voice, and that would really stink. Or I could have a high-pitched helium voice that makes me sound perpetually happy.

On a random note, I wish I could hear those helium-voice people deliver bad news. I just cannot seem to wrap my mind around the idea that they’ve probably told someone off, used the lord’s name in vain or broke up with someone. I feel like those people are only capable of saying really nice things, as if rainbows and unicorns shoot out from their vocal chords whenever they open their mouths.

Weird? Okay. But don’t tell me you haven’t thought the same thing (maybe minus the rainbows and unicorns part).

Anyway, I decided it was time for me to make it big and become famous and celebrity-chef status and whatnot so I recruited my boyfriend to make me a cooking video… with very little bribery, he agreed! Plus, it was a chance for him to use his camera and exercise his Photoshop/After Effects talents. A win-win, obv.

I’m pleased to present to you my first-ever cooking video blog! Try not to make too much fun of me as my ego is already greatly inflated… Food Network should be calling literally any second.

I hope you enjoy!!


Chai Spice Cupcakes with Cinnamon-Vanilla Buttercream *recipe adapted from Betty Crocker’s Big Book of Cupcakes

1 box French vanilla cake mix
3 eggs
1/2 cup oil
1 cup liquid chai tea latte concentrate (you can find it at your local coffee shop or in the coffee/tea aisle at your supermarket)
1 small box sugar free/fat free vanilla instant pudding mix
2 tsp cinnamon, divided
Cinnamon-Vanilla Buttercream (recipe & ingredients follow)

1. Preheat oven to 350 degrees F. Line 2 muffin pans with 24 paper liners. Set aside.
2. In a large bowl, beat together cake mix, eggs, oil, chai concentrate and ONE tsp cinnamon until well blended, about 2 minutes. Stir in pudding mix until combined. Portion batter evenly into muffin cups, about 2/3 full, and bake approx. 15-18 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Cool completely.

Cinnamon-Vanilla Buttercream

2/3 cup butter, softened
1 tsp vanilla extract
Remaining 1 tsp cinnamon
2-3 tsp milk
About 5 cups powdered sugar

1. In the bowl of a stand mixer, beat together butter and vanilla until creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time, until frosting begins to form. If it’s to thick, add milk, one teaspoon at a time to make it creamier and more consistent. When you’ve reached your desired consistency, beat in cinnamon until combined.
2. Spoon frosting into a piping bag attached with a star tip, like mine. Pipe onto cooled cupcakes, and garnish with fall-type sprinkles, edible pearls or gummy ginger candies, if desired.

Eat them now and forget about leftovers, because these are deadly good.

I hope you guys enjoyed my cooking video as much as I did!

Thanks SO much to my excellent, AMAZING boyfriend, Jessie for being patient during numerous takes and listening (while pretending to feign interest) in the process of preparing batter. Plus, he created the entire video from scratch–including the adorable details, like my cupcake name banner–so sweet! You’re the BEST!

OMG. Look at that smile! Even sweeter than these cupcakes, that’s for damn sure! <3

xo, Hayley