Artisan Savories

Spicy Jasmine Rice & Red Quinoa Stuffed Peppers

Thank you Village Harvest for sponsoring this post. Every day Village Harvest is planting seeds of change and growing possibilities, one bag of goodness at a time.

This stuffed peppers recipe will knock your socks off! I have really cracked down on my eating habits over the past month. One of my new favorite healthy dishes are stuffed peppers. These peppers are packed full of spicy, savory goodness with just a hint of cheese. Because cheese is amazing and I still like to indulge a little ūüėČ

With all of the stress of wedding planning and renovating the condo I have felt like a complete mess. I started stress eating, y’all. So I cleaned up my diet and I feel so much better! [ I even created a healthy brownie recipe to get through the sugar cravings ]. This recipe is so good you guys and it is good for you. Perfect for cleaning up your diet without compromising on great flavor. It feels indulgent but is actually healthy and provides some great nutrients.

Spicy Jasmine Rice and Red Quinoa Stuffed PeppersSpicy Jasmine Rice and Red Quinoa Stuffed Peppers

I recently started using Village Harvest Organic Benefit Blends and boy are they good! For these stuffed peppers I used the Organic Protein Blend with jasmine rice, red quinoa, and lentils. You can easily switch it out for another blend like the Organic Antioxidant or Organic Ancient Grains blend. Each blend offers a distinctive blend of healthful goodness!

What I really love is that Village Harvest products are more than just rice blends, they are about discovering new possibilities at home in the kitchen. The brand’s slogan is Something Better Starts Here and that could not be more true. If you do not have Village Harvest blends in your local grocery store I strongly encourage you to fill out the product request form HERE.

Spicy Jasmine Rice & Red Quinoa Stuffed Peppers

Spicy Jasmine Rice and Red Quinoa Stuffed PeppersSpicy Jasmine Rice and Red Quinoa Stuffed PeppersSpicy Jasmine Rice and Red Quinoa Stuffed PeppersSpicy Jasmine Rice and Red Quinoa Stuffed Peppers

Spicy Jasmine Rice & Red Quinoa Stuffed Peppers
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 10 - 12
Roasted peppers stuffed with savory turkey and mushrooms mixed with jasmine rice, red quinoa, and lentils topped with fresh parmesan cheese.
  • 6 Bell Peppers [ halved and de-seeded
  • 1 lb ground turkey
  • ½ tsp. garlic powder
  • ½ tsp. poultry seasoning
  • 1½ tsp. paprika
  • 1 tsp. crushed red pepper flakes
  • ¼ tsp. ground ginger
  • salt to taste
  • black pepper to taste
  • 2 tbsp. olive oil
  • 3 tbsp. unsalted butter
  • 2 cups chopped baby bella mushrooms
  • 2 cups deli parmesan cheese [ shredded ]
  • 1 cup of the Village Harvest Organic Protein Blend [ cooked according to instructions ]
  1. Step 1. Cut peppers in half and clean out seeds. Drizzle inside with olive oil and sprinkle with black pepper, crushed red pepper and shredded parmesan cheese. Set Aside on foil lined baking sheet.
  2. Step 2. Cook the Village Harvest Organic Protein Blend according to instructions + add 2 tablespoons of butter to water.
  3. Step 3. In a large deep skillet over medium/high heat cook ground turkey and mushrooms together with garlic powder, poultry seasoning, paprika, crushed red pepper flakes, ground ginger, salt to taste, and black pepper to taste [ 8 -10 minutes ]. After meat has cooked through add in 1 cup of shredded parmesan cheese and drizzle with olive oil. Reduce heat to low. Stir often.
  4. Step 4. Once the Village Harvest Organic Protein Blend has cooked fully [ about 20 minutes ] transfer into skillet [ including any water that has not been absorbed yet ] with turkey and mushrooms. Add in olive oil, 1 tablespoon of butter, and ½ cup of the remaining shredded parmesan cheese. Fold everything together.
  5. Step 5. Spoon turkey/ protein blend into prepared pepper halves - fill generously. Top with remaining ½ cup of shredded parmesan cheese + salt and pepper to taste.
  6. Step 6. Bake stuffed peppers on 350ňö for 10 minutes then place under broiler for 5-8 minutes.
  7. Step 7. Serve and enjoy!
- This recipe is quite flexible. Add more of the spices to taste or pull back on the paprika and crushed red pepper if you prefer less spiciness.
- Ground chicken is a delicious substitute for ground turkey. Any type of ground meat works with the recipe.

Spicy Jasmine Rice and Red Quinoa Stuffed PeppersSpicy Jasmine Rice and Red Quinoa Stuffed PeppersSpicy Jasmine Rice and Red Quinoa Stuffed Peppers

I cannot get enough of these stuffed peppers. They are filling and flavorful.. and pretty to look at! Austin loves this recipe so it is fiancé approved which means the man in your life will enjoy it too.

Do you enjoy stuffed peppers? What is favorite healthy dinner recipe? Let me know in the comments!

Happy eating, babes!



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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

One Pot Spicy Chicken Sweet Potato and Asparagus Hash

Hey babes! How happy are you that it’s officially spring!? I, for one, am most excited for sunny poolside days, driving with the top down, and easy one pot meals [ y’all know I love to eat! ]. A lot of one pot recipes are more suited for fall/winter, but this spicy chicken sweet potato and asparagus hash is perfect for these slightly warmer temps. It is light yet robust with flavor, and wonderfully filling.


It’s been a while since I really dug into creating a recipe. With all of the renovations taking place at the condo, Austin and I have been crazy busy – my kitchen time has been zero. It felt so good to get back in the kitchen and dream up a recipe. This hash is “like mind-blowingly delicious“.. or so I’m told ūüėČ

This hash is light and robust with flavor. Spicy chicken melds deliciously with the natural sweetness of the potatoes, and the snap of the asparagus adds a wonderfully fresh feel to each bite.


One Pot Spicy Chicken Sweet Potato and Asparagus Hash
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This hash is light and robust with flavor. Spicy chicken meld wonderfully with the natural sweetness of the potatoes, and the snap of the asparagus adds a deliciously fresh feel to each bite.
  • 1 bunch of asparagus
  • 2 large sweet potatoes
  • 1lb. of ground turkey
  • 6 spicy chicken sausages - removed from casing
  • parmesan cheese - freshly grated
  • 1½ tsp. red pepper flakes
  • ½ tsp. sweet basil
  • dash of turmeric
  • 1 tsp onion powder onion powder
  • black pepper + salt to taste
  • 1 tbsp. butter
  • olive oil
  1. Preheat oven to 450ňö. Dice sweet potatoes into bite size chunks and place on a foil lined baking sheet. Toss with olive oil, black pepper, and sweet basil. Roast for 35 minutes - flip potato chunks half way through.
  2. Snap asparagus into 1½ inch pieces. Set aside.
  3. Grate 1 wedge of parmesan cheese. Reserve 1 cup for flavoring dish, and the rest for garnishing.
  4. Add chicken [ removed from casing ], ground turkey, asparagus pieces, butter, and olive oil into a large pot over medium-high heat. Season with salt, pepper, red pepper flakes, onion powder, and a dash of turmeric. Cook until meat has browned and asparagus is a warm green - about 10 minutes. Add in ½ warm water and simmer on low for 2-4 minutes.
  5. Add in 1 cup parmesan cheese. Stir until well incorporated/melted. Keep warm until sweet potato chunks finish roasting
  6. Remove sweet potato chunks from oven and fold into meat/asparagus mixture. Season with black pepper and salt to taste, and a drizzle of olive oil. Toss till well combined.
  7. Serve hash in a bowl or on a plate. Top with grated parmesan cheese and red pepper flakes.
  8. Enjoy immensely!

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This dish did not last long in our house! It is irresistibly spicy, sweet, and savory! This one pot hash delivers on flavor and is so simple to put together. You can cut back on the red pepper flakes if spicy isn’t your thing or add more if you’re feeling brave ūüėČ

Do you enjoy making one pot meals? Are you a fan of spicy or more mild flavors? What is your favorite one post hash recipe? 

Happy eating, babes!



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Sweet Potato Shepherd’s Pie With Cranberry Sage Gravy

Thanksgiving dinner just got a whole lot easier with this
savory Sweet Potato Shepherd’s Pie and Cranberry Sage Gravy. This skillet Shepherd’s
pie brings all of the best parts of Thanksgiving dinner together in one delicious bite!



Sweet Potato
Shepherd’s Pie With Cranberry Sage Gravy
Prep Time: 15 min  |
Cook Time: 20min  |  Servings: 4-6
2 large sweet potatoes
6 tbsp. unsalted butter
1 lb. ground turkey
1 medium onion ‚Äď finely chopped
4 cloves of garlic ‚Äď chopped
1 tbsp. dried rosemary
1 tsp. red pepper flakes
1/2 tsp. paprika
1 cup of white grape juice
1 ¬Ĺ cups of low sodium chicken broth
1 tbsp, [ gluten free ] all purpose flour
2 cups of kale leaves ‚Äď trimmed and thinly sliced
For the gravy:
2 cups sweetened dried cranberries
1 cup of water
1/4 cup of sugar
2 tsp. fresh sage – finely chopped
1 1/2 tsp. of orange zest
3/4 cup gluten free all-purpose flour
3/4 cup of butter
4 cups of chicken broth


Step 1. Place sweet potatoes on a plate and cover completely with wet paper towels. Place in  microwave for 8-12 minutes, until softened completely. Test potatoes with a skewer or butter knife to make sure they are cooked through. Remove sweet potatos from skin and place in a bowl. Fold in 4 tbsp. of butter, and salt + pepper to taste. Set aside.
Step 2. Melt 2 tbsp. of butter in a large pan over medium heat. Cook turkey, stirring occasionally, for 5 minutes or until brown. Add in the onion, garlic, rosemary, red pepper flakes, and paprika and cook until softened. Add in white grape juice and cook until almost evaporated [ about 5 minutes ].
Step 3.¬†In a small bowl, whish together chicken broth and gluten free flour. Add broth/flour mixture and kale into pan and bring to a simmer. Cook until sauce is thickened [ 8-10 minutes ]. Season with salt and pepper, and transfer to a 10‚ÄĚ pie dish or cast iron skillet. Let cool.
Step 4. Smooth sweet potatoes on top and allow pie to set. About 15 minutes.



Instructions For Cranberry Sage Gravy.
Step 1. In the
same saucepan, bring cranberries, 1 cup of water, 1 1/2 tsp. orange zest, and 1/4 cup of sugar to a boil. Reduce heat and simmer for 20 minutes or until cranberries are tender. Let cool. Puree the cranberries in a food processor until smooth, with 2 teaspoons of finely chopped sage.Step 2. In a heavy saucepan, cook butter and flour over medium heat stirring constantly, about 3-4 minutes, just until a roux forms. Add 4 cups of chicken broth and the pureed cranberries; bring to a boil over high heat. Reduce heat and simmer, stirring frequently, until gravy has thickened and is ready to serve!

Serve¬†alongside¬†shepherd’s pie for an extra kick of flavor!



Top tip:¬†Cover assembled, cool pie tightly with plastic¬†wrap then foil, and freeze for up to three months. To reheat, remove plastic wrap and re-cover with foil. Bake on 350ňö until warmed through. Brush top with butter and broil until edges are golden [ about 7 minutes ].

This Sweet Potato Shepherd’s Pie is¬†ridiculously good! The¬†spicy ground turkey enrobed in white grape gravy is both savory and¬†sweet. The buttery mashed sweet potatoes, kale, and cranberry sage gravy elevate this dish beautifully. It is¬†sophisticated¬†comfort food at it’s best. Enjoy every savory, sweet,¬†delicious bite!

Have you made a¬†shepherd’s pie like this? What is your favorite comfort food dish?

With love,


Lemon Parmesan Tuna and Black Bean Pasta


Hello hello! I promised this gluten free black bean pasta recipe last week, but, had a terrible time editing the images. I hadn’t planned on shooting this recipe originally, and I have not had time to reshoot it [ yet ]. I grabbed my camera and snapped some quick images in my kitchen.. at night. There wasn’t a single ray of natural light anywhere.

Mistakes. Mistakes everywhere!

Every single vertical image was unusable. Somewhere between panic and resolution, I thought: “This blog is about being real. So just be real about this.”¬†I messed up.. And I’m telling y’all about it. I have been practicing shooting in manual and I missed the mark on more than one image. Mistakes make us better right! So here are a tiny handful of horizontal images to stir your hunger!


Pasta dishes are right up there with pizza in my book. Pizza ultimately reigns supreme, but, every now and then a hearty plate of spaghetti really knocks those carb cravings out. Being a pasta lover with a gluten intolerance is.. intolerable [ Ha! I couldn’t help myself! ]. Bad humor aside, it really is tough to find gluten free pasta recipes that taste good and haven’t had all of the nutrients stripped from them.

One of the best alternatives to grain pastas is bean pasta. I started cooking with black bean pasta when even quinoa super grain pastas was making me sick. Tolerant and Explore Cuisine are the two best brands of bean and lentil pastas. They taste fresh and have a great texture! You can substitute either brand in any pasta dish without the fear of eating heavy, cardboard-esque spaghetti.

Lemon Pepper Parmesan Tuna and Black Bean Pasta
Prep Time: 5 min ¬†| ¬†Cook Time: 10 min ¬†| Serves: 2– PIN THIS RECIPE –




1 box of black bean pasta [ I used Explore Cuisine brand for this recipe ]
1 can of tuna. Packed in water only
juice of half of a fresh lemon
2 tblsp of grated parmesan cheese
1 1/2 tsp black pepper
1 1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp red pepper flakes
1 cup of frozen peas
olive oil


1. In a small pot, on low medium heat, mix together the tuna, frozen peas, lemon juice, cheese, and spices. Heat through till peas have completely thawed, and everything has blended together. About 5 minutes.

2. Cook black bean pasta according to directions, drain, and toss with a drizzle of olive oil.

3. Serve pasta and top with a heart spoonful of the lemon parmesan tuna and peas! Sprinkle with extra red pepper flakes and cheese to taste!

Though this recipe will serve two you might have trouble not eating the entire pot yourself. That is exactly what I did the last time that I made this dish! The flavor is hearty and has a kick to it. It’s so delicious! The very best part about this dish is that you do not have to feel even an ounce of guilt while eating it. This quick and easy dinner for two is nutrient rich and flavor packed! I hope you love it as much my honey and I do.

Have you tried bean pasta? 

Happy eating and have a beautiful day!

Triscuit “pearsciuttorellascuit” Appetizer

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MadeForMore #Walmart #CollectiveBias

Let’s be completely real for a sec. It’s summer and we want have our food and and eat it too!¬†You know, like cake. A healthy, filling snack that doesn’t compromise on flavor is one heavenly bite. The thing that I love most about this appetizer is how utterly guilt free it is, but, oh my, is it satisfying!


Snacking is my downfall. I love a hearty meal, but, snacks [ or appetizers ] get me every time. The challenge with snacking is finding healthful options that truly satisfy, not just flavor-wise, but, satisfy your hunger too. One of my favorite healthful snacks are TRISCUITS. You can top them with the classics [ cheese or peanut butter ] or you can top them with artisan toppings like prosciutto, mozzarella, pear, and dried sweet basil!

That is exactly what I have done! I am pushing the snacketiser [ look at me making up words! ] to a new level, by pairing hearty toppings with rich TRISCUIT flavors like Mediterranean Olive, in a crostini style bite!

I stopped by Walmart and grabbed the TRISCUIT Mediterranean Style Olive and TRISCUIT Original crackers, along, with everything else needed for this delicious appetizer! You can put this appetizer together in a matter of minutes, and the flavors are completely customizable. By the way – have you tried the ¬†Smoked Gouda TRISCUITS? So, so good!¬†Grab the flavor the appeals to you and top with any number of delectable combos. Here’s to snacking happy and healthy!
TRISCUIT Crostini Style Appetizer
Prep time: 10 min  |  Serves: 4


Р20 TRISCUIT Mediterranean Olive Crackers
– 1 pear
–¬†¬ľ cup fresh mozzarella
– 5 slices of Prosciutto ( Italian style ham )

Step 1.  Begin by prepping all of the ingredients. Slice thin pieces of pear [ at an angle ], pull apart mozzarella into chunks, and tear prosciutto into long small pieces.

Step 2. First, fold the prosciutto on top of itself in a neat pile and layer on top of the TRISCUIT Mediterranean Olive Crakcers. Top with a hearty chuck of mozzarella, then place the pear slice on top.

+ We eat with our eyes first! Make the toppings more appealing to the eye by creating contrast. Place the toppings on the cracker in different directions and include colorful ingredients!

Step 3. Sprinkle with dried sweet basil.

Step 4. Serve and enjoy!!

These crostini style appetizers are the perfect bite! Flavorful, filling, and actually pack a pretty healthy punch. How’s that for tasty snacking!


How do you top your TRISCUITS? What flavors will you pair together? Have a beautiful day!

PS. Be sure to visit the TRISCUIT Made For More page for even more appetizer inspiration! Share your creations with #MadeForMore



Creamy Tuscan Chicken with Penne

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PickedAtPeak #CollectiveBias

This Creamy Tuscan Chicken with Penne Pasta is jam-packed full of fresh flavor! And it is impossible to stop eating. Truly. I stood over the pan with a fork and just kept digging in. Don’t tell my family.¬†Pasta has always been my kryptonite. There is something irresistible about al-dente pasta combined with flavor rich sauces and a bite of protein. It is filling and comforting. Am I the only one who thinks Italian dishes are comfort food?¬†I put this dish¬†together¬†in 30 minutes [ thank goodness for time saving recipes, am i right!? ].¬†It is a classic dish with artisan flavor; enrobing warm buttery penne in savory sauce with hearty chunks of chicken and veggies.¬†Using local produce from the farmer’s market builds flavor in this dish that you just can’t get otherwise.

I grabbed a couple of jars of the¬†Prego¬ģ Farmers’ Market Classic¬†Marinara and Roasted Garlic Sauce from Walmart and got to work! The¬†flavor of the sauce is beautifully complimented with fresh¬†mushrooms,¬†zucchini, and green bell pepper from the local farmer’s market! If you have a farmer’s market near, do not miss the¬†opportunity to get fresh produce. It makes all the difference!

The sauce is what makes this dish extra special. This recipes uses the new¬†Prego Farmers’ Market Roasted Garlic sauce.¬†I am over the moon about these new¬†Farmers’ Market sauces! They utilize farm fresh¬†ingredients¬†for¬†irresistible¬†full flavors. I cannot tell you how exciting it is to find a really good base for italian dishes. The heart of Italian food is the sauce and these sauces deliver. Big time!
Creamy Tuscan Chicken with Penne
Prep Time: 10 min ¬†| ¬†Cook Time: 30 min ¬†| ¬†Servings: 8-10 


For the chicken
– 6 small chicken breast
– 1¬Ĺ tablespoons of butter
– pinch of salt
– dash of black pepper
– 1 tablespoon of Bragg’s 24 Herbs & Spices seasoning

| You can substitute the Bragg’s for an Italian Herb blend seasoning of choice |For the dish

– 1 jar of¬†Prego Farmers’ Market¬†Roasted Garlic Sauce
–¬†¬Ĺ of a large Zuchini [ diced ]
– ¬Ĺ of a medium Onion [ diced ]
– 4 large Portebella mushrooms [ diced ]
– 1 large green Bell Pepper [ chopped ]
Р1 can of Cannelloni beans
– 2 tablespoons heavy cream
–¬†¬Ĺ¬†of a cup Parmesan cheese [ shredded ]
– 1 box of Penne pastaFor the garnish
– 1¬Ĺ cups shredded Parmesan cheese
– Sprinkle of flake salt
– Red Pepper flakes

For the Crostini’s
– 1 large baguette
– olive oil
– garlic cheese spread

– Large pan
– Chopping knife
– Cutting board
– Medium size bowl
– Medium size pot
– Baking sheet
– Parchment paper

Cut baguette at an angle into 1inch thick pieces, drizzle with olive oil, and spread garlic cheese. Place on lined baking sheet. Set aside.
Chop mushrooms, zucchini, bell pepper, and onion and combine in a medium size bowl. Set aside.
Shred the ¬Ĺ¬†of a cup Parmesan cheese. Set aside.
– Preheat oven to 400ňö
Step 1. Place chicken breast in large pan with 1¬Ĺ tablespoons of butter, salt, pepper, and 1 tablespoon of Bragg’s [ or classic Italian herb blend ]. Cook for 10 minutes on each side on high heat until golden brown on outside. Cut into chunks [while still in pan ] ¬†and saut√© in 1 teaspoon of butter for 5 minutes. Remove chicken from pan and set aside.
Step 2. Place mushrooms, zucchini, bell pepper, and onion in the same pan, drizzle with olive oil and saut√© on medium high heat for 5 minutes. Just until veggie become translucent. Add chicken back into pan with veggies and reduce heat to low. Add in one jar of¬†Prego Farmers’ Market¬†Roasted Garlic Sauce,¬†2 tablespoons heavy cream, and ¬Ĺ¬†cup of¬†shredded¬†Parmesan cheese, and 1 can of¬†Cannelloni¬†beans.¬†Simmer on low.
Step 3. Fill medium size pot with water, add a dash of salt, and bring to a boil. Add in penne pasta and cook for 7 minutes. Pasta will be al-dente. Drain, then, add pasta into the pan with Tuscan Chicken and veggies. Toss until pasta is evenly coated with sauce.
Step 4. Place prepared Crostini garlic/cheese bread in oven and bake on 400ňö for 5 minutes.
Step 5. Serve Tuscan Chicken and Penne with flake salt, red pepper flakes, grated parmesan cheese and garlic-cheese Crostini’s!
This dish is addictively delicious! It is fresh and full of flavor. And the best part of all? It only takes 30 minutes to make. You are only a mere 30 minutes away from the best plate of carbs you’ve ever had ūüėČ
What are you favorite farm fresh finds? How do you enjoy Prego’s Farmers’ Martket Sauces? Let me know in the comments.¬†Have a beautiful day! xo, Jen

Chocolate Chip Cookie Dough Cake ( Gluten Free )

Hey! I am especially excited about today’s post you guys. Why? Because it’s the most delicious post ever. You can never go wrong cookie dough. You can never go wrong with chocolate cake. So why not just put them together! It’s a blissful, addictive marriage of rich chocolate cake and the classic chocolate chip cookie flavor we all love! Each bite is a symphony.
For my 24th birthday I decided to shake things up with the cake! I’m a chocolate cake kind of girl. Always have been, always will be. Chocolate cake is the most delicious base for everything. I had fun with the flavors this year. This cake has cookie dough in the middle and on top! Holy yum. The cookie dough adds the perfect little surprise. Who doesn’t love cookie dough!? I could eat an entire tub by myself, and may have done so in the past.. but let’s not dwell on that ūüėČ This cake is especially fun because it is a personal sized cake. You could eat the whole thing by yourself. If you make it for your birthday there are no calories. Isn’t that what we dream of? Cake without the consequences!
Because this cake has a whipped topping in place of frosting you will need to pop it in the fridge so it doesn’t start to droop. If you love regular frosting use it! It will be just as delicious and remove the necessity of fridge time. 


| 1 box of chocolate cake mix ( I used Betty Crocker Gluten Free Chocolate). 

| 1 small tub or stick of chocolate chip cookie dough ( I used Pillsbury Gluten Free ).

| 1 tub of So Delicious CocoWhip ( You can use cool whip or regular vanilla frosting! ). 

| 2 glass 6″x 6″ baking dishes  ( You can use a normal 8″x 8″ baking pan if you prefer ).

Preheat oven to 350ňö. Grease baking dishes with coconut oil and set aside. Move the So Delicious CocoWhip from the freezer to the fridge to thaw out. 
Combine 3 eggs, 1 stick of softened butter, and 1 cup of water with the cake mix and beat on medium speed for one minute. Pour cake mix evenly into baking dishes and bake for 25-30 minutes. These mini cakes will rise quite substantially. Toward the end of baking, shake the baking dish gently to make sure it is fully baked. If the center jiggles, leave the cake in the oven for a few more minutes!
Pop fully baked cakes out of baking dishes and set aside to cool for 30 minutes. After the cakes have cooled cut the rounded dome tops off so you have  flat top cakes ( The domes are so delicious. Indulge! Munch on the cake tops while you put the cake together! ). Grab the So Delicious CocoWhip out of the fridge and put a medium/thick layer on the bottom layer of cake. Break chocolate chip cookie dough into chunks and place them all around the bottom cake layer. Add plenty of cookie dough chunks! You want every bite to have a little taste of cookie dough. Top cookie dough with a thin layer of coconut whip and place the second cake layer on top. 
At this point you will need to put the cake in the fridge for 5-10 minutes. This ensures that the coconut whip does not start to break down too much and become runny. If you choose to use regular frosting this step is not necessary. 
After the cake has chilled, frost the entire cake with the coconut whip ( or frosting of your choosing ) and place chocolate chip cookie dough chunks around the entire edge of the cake. You can eat it right away or pop it in the fridge till you’re ready to munch!  
This cake is incredibly easy to put together. I chose to use a cake mix, but you can certainly use your favorite scratch cake recipe! You can swap the CocoWhip for Cool Whip or regular vanilla frosting. The coconut whip does add a light and refreshing element to the rich chocolate cake, and cookie dough. Happy baking!

The baking dishes that I use are Anchor Hocking and they are 3″ deep. When it’s all said and done the baked cakes are about 5″ thick. I found the So Delicious CocoWhip at my local Walmart. I’m linking you HERE to the product locator so you can find it in a store near you.
This is by far my favorite cake. All of the elements make it irresistible! What is your favorite cake recipe?
 B L O G L O V I N  ‚ÄĘ  I N S T A G R A M  ‚ÄĘ  F A C E B O O K  ‚ÄĘ   T W I T T E R  ‚ÄĘ   P I N T E R E S T


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