Welcome to Happylifeblogspot! A food blog with drool worthy recipes
Whether you’re looking to use up that leftover Halloween candy that’s hanging around or brainstorming an epic Thanksgiving spread that will knock everyone’s socks off, Butterfinger Cheesecake fits the bill perfectly. Cheesecake is such an amazing dessert on its own but when you toss in crispy, […]
Serve up a little slice of sunshine with our White Chocolate Fruit Tart! As summer heats up it’s only natural to crave juicy fruits and refreshing desserts and this beautiful tart is both. This marvelous dessert is super versatile and perfect for brunch, picnics and […]
Looking for a fun way to use up some overripe bananas? Well friends, let me introduce you to White Chocolate Banana Cream Truffles! Truffles are an easy dessert to make because they’re no bake. This delicious version is a combination of Golden Oreos and ripe bananas all rolled up together in a crispy white chocolate candy coating. One bite into the creamy center and you’ll be hooked. The cream cheese gives the middle a velvety smooth texture while the banana extract punches up the flavor. Whip up a batch! There’s plenty to share.
Here’s all you’ll need: Golden Oreos, cream cheese, banana extract, ripe bananas, white chocolate chips, and dried banana chips.
Let’s get rollin’! Add the cookies to a food processor and pulse into fine crumbs. The fewer chunks the better. 36 cookies will get the job done which coincidentally is just about the size of a family pack of Golden Oreos, with a few extras to taste test of course. Can’t find Golden Oreos? A fun swap would be Nilla Wafers or any other golden cookie.
Combine the softened cream cheese and banana extract in a large bowl. Whip together with an extract mixer on medium speed. If you’re not familiar with banana extract you can find it in the baking aisle with the vanilla, almond, and all your other favorite extracts. It’s relatively inexpensive.
Next add in the mashed banana and mix until smooth and creamy. Lastly add in the cookie crumbs and mix very well. Cover and freeze for 2 hours or until firm enough to handle.
Line a baking sheet or tray with parchment paper or wax paper. Remove the banana cream truffles mixture from the freezer. Roll the mixture into 1-inch balls and place on the baking sheet. Return to the freezer for 30 minutes or until firm. The heat from your hands will soften the mixture so it’s important to refreeze the candy so it’s easier to handle in the next step. This will act as our creamy delicious candy center. 
Add the white chocolate chips to a microwave safe bowl. Microwave in 15 second intervals, stirring the white chocolate chips between each interval. White chocolate can be a little bit more finicky than milk or dark chocolate so heating in short bursts is key. Stirring is also important because it distributes the heat and prevents the chocolate from scorching. Once the chocolate is smooth and creamy we’re ready to dip!
Using a toothpick, a lollipop stick, or even a bbq skewer, dip the truffle balls into the melted candy. Lightly tap the stick to remove any excess candy coating. If you feel like you’re about to lose your truffle from the stick I find it helps to rotate while you tap.
Gently remove the truffle from the skewer and onto the parchment paper. Immediately place a banana chip over the skewer hole. Voila! Picture perfect. No one will even know it’s there. Refrigerate until the chocolate has set.
Store Banana Cream Truffles in the refrigerator. They’re SO good when they’re cold!! Wanna mix it up a bit? Try using milk chocolate or dark chocolate chips too. Mmmm!!!! Still got some ripe bananas on hand? Then you absolutely must try our Best Ever Banana Bread Bars too.
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Now just what the heck are Carrot Cake Shortbread Cookies you might ask? This dessert mashup takes all the flavors that you love from carrot cake and bakes them into a perfectly delicious sandwich cookie. With notes of caramely brown sugar, lots of vanilla, and […]
I’ve got pretty high standards especially when it comes to desserts. So when I tell you this is The BEST Rhubarb Meringue Pie out there you better believe it’s the truth! Rhubarb Meringue Pie is a Springtime favorite in these parts. The base is a […]
If you like Pina Coladas and getting caught in the rain…..then you’ll LOVE this cake!!! Pina Colada Cake is moist, delicious, and loaded with the same tropical goodness as the popular summer drink. Now you can sip your favorite drink and eat it too. This tasty bundt cake is flavored with coconut, chunks of pineapple, and a splash of rum, then brushed with a sweet pineapple glaze, smothered in creamy coconut frosting and topped with toasted coconut. Ok you can stop drooling now! This cake is so over the top amazing, your guests will never believe that it’s actually made from a box cake mix. I won’t tell if you don’t.
Here’s all you’ll need: white cake mix, instant coconut cream pudding, canola oil, water, eggs, rum, crushed pineapple, confectioners’ sugar, pineapple juice, cream of coconut, and shredded coconut.
Let’s get started! Add the cake mix, instant coconut cream pudding, canola oil, water, eggs, and 1/4 cup of rum to a large bowl. We used Malibu to give this cake even more delicious pineapple flavor! Beat with a hand mixer for 30 seconds at low speed, then crank it up to medium and beat for an additional 2 minutes. The addition of pudding gives this cake a really nice, thick texture as well as added flavor.
Next drain the pineapple. And when I say drain, I really mean DRAIN. Like we want this stuff to be almost dry. I ran this through a strainer, squeezed even more juice out by hand, and then patted it off with paper towels. You can even bust out the hair dryer if you have to (I’m kidding!!!) But we want it to be D-R-Y!!! Stir the crushed pineapple into cake batter. You’ll need to break it up as you go to make sure it’s evenly distributed throughout.
Now it’s time to grease the cake pan. Bundt cakes can be a little intimidating at first, especially if you’re a first timer, but I’m telling you they’re really not that bad. This Faberware pan is pretty amazing!! I’ve never had problems with sticking or removing the cake from the pan. Here’s how I do it! Take a stick of butter and grease the pan. Rub it over every nook and cranny. Then add a handful of flour and roll it around inside the pan to coat all those crevices that you just covered in butter. Shake out any extra flour remaining in the cake pan. I’m telling you this method works like a charm!
Pour the cake batter into the bundt pan around the center ring. Bake in a 350 degree preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. I recommend sipping a Pina Colada cocktail while you wait for your Pina Colada Cake to bake because why not? Cool the cake in the pan for 15 minutes, then remove to a wire rack to finish cooling. It helps to gently run a butter knife around the edges of the pan before removing.
This pineapple glaze is SOOO good I could just drink it right up! In a small bowl, whisk together 1 cup of confectioners’ sugar with 2 tablespoons of pineapple juice to form a glaze.
While the cake is still warm, gently brush the glaze over the top to cover. It’s like one big, giant glazed donut!!! The glaze will soak into the cake and drip down onto the plate. Don’t pay any attention to the drips, this part doesn’t have to be perfect. But DO make sure you go all the way and use every last drop of that glaze!!
Now make sure that cake is cooled completely before this next step. If the cake’s not cool this luscious coconut frosting will run right off and we don’t want that! In separate bowl, whisk together the cream of coconut, 1 tablespoon of rum, and 1 cup of confectioners’ sugar to make this lick your lips delish coconut frosting. Whatever you do, don’t try it. You’ll likely end up eating it right out of the bowl and none of it will make it to the Pina Colada Cake!
Spread the frosting over the cake then top with shredded coconut before it has a chance to set. I toasted the coconut lightly in a a skillet. Cook on low for 5-10 minutes or until coconut turns golden brown. This step is all about personal preference but for me toasted coconut just tastes so dreamy!!!
If summer were a dessert, it would be Pina Colada Cake! Cut me off a slice!!
We’d love to hear from you! Leave us your comments and love down below!
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Happy Spring my friends! Nothing says Springtime quite like these gorgeous little Lemon Meringue Cupcakes, don’t ya think? Add a little sunshine to your life with this cute lemony treat. These show stopping cupcakes are a fun spinoff on the classic and very delicious lemon […]
Our Fresh Strawberry Tart recipe is here just in time for strawberry season! This beautiful tart makes the perfect ending to any meal. A mouth watering dessert layered with chocolate, filled with a rich and decadent cream cheese filling, and topped with jam glazed strawberries. […]
Are you Egg-cited for Easter??? We sure are!!! Our Butterscotch Easter Nests make an Egg-cellent Easter treat. This crunchy, no bake candy is a spinoff of classic butterscotch haystacks. Now if you’ve never tried haystacks, then you are truly missing out! I think every family has their own little variations to the recipe. Some add in chocolate, peanut butter, marshmallows, peanuts, you name it! My family makes them every Christmas, with the addition of cashews, for as long as I can remember. But at Easter we swap out the nuts for Cadbury mini eggs and shape them into adorable little Butterscotch Easter Nests. These cute little nests are the easiest Easter treat you can possibly make. Butterscotch chips, chow mein noodles, and Cadbury Mini Eggs are all that’s needed to create this delicious goody. And they’re no bake too which means no excuses!! You absolutely, positively, simply MUST try Butterscotch Easter Nests this year!!!
Here’s all you’ll need: Chow mein noodles, butterscotch chips, and Cadbury mini eggs.
Place the butterscotch morsels in a microwave safe bowl. Heat in the microwave for 30 seconds. Stir the chips, and then heat for an additional 30 seconds. Repeat the process until all the chips are melted. The butterscotch should be smooth and creamy. If you love butterscotch (like me!) then you will go nuts for this treat! I really need to start adding these sweet little morsels to my cookie dough more often!!
Now add the chow main noodles to the butterscotch mixture. Gently stir the mixture until the chow mein noodles are completely coated. The noodles give this dessert an out of this world crunch in the best way possible! You can typically find them on the international food aisle in the Chinese section.
Place a spoonful of the mixture into a full size muffin cup. Now you’ll start to form the nest. I like to try to create a little bit of a divot in the middle with the bottom of a spoon by pushing the mixture towards the outside. This will give us a nice little spot for our eggs to sit.
Immediately place a few eggs inside each nest before the candy has a chance to harden. Once I have my eggs in place I like to toss the muffin pan in the fridge. This helps to speed up the hardening process. If the weather’s cold enough you can even take them outside for a bit! Refrigerate for 10-15 minutes or until the candy has completely hardened. Then remove from the muffin pan. You can run a knife around the edges or simply just flip the pan upside down and wiggle them right out (my method of choice!!)
Chocolate eggs nestled in a mound of butterscotch! Eggs-traordinary!!! I hope you find some in your basket this year!
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Hi There! I’m Lisa. I’m a lover of all things crafty, creative, DIY, and delicious!!! Oh yeah and puppies too! I love cooking and baking for my friends and family but especially WITH my friends and family. I show my greatest affection through food. If I cook or bake for you, it means I really like you!
