HOLLY'S CHEAT DAY

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Banana Bread Bottom Cheesecake

June 30, 2017 By Holly

Happy Happy Friday y’all!!!  I’m waaaay excited to share today’s post with you guys. I’ve had it on my ‘to make’ list now for at least a month after seeing it on Buzzfeed Food a while back, and I was honestly annoyed at myself for not having thought to make something like this before.  

If I’m being honest (and why wouldn’t I be?) I think I waited so long to make this because I was little intimated to make this,  solely based on past attempts at making anything layered and totally botching it up. 

Holy crud, I wish I had made this sooner, it is soo darn easy to make and holy moly is it decadent and rich.  The banana bread layer smelled absolutely heavenly baking and turned out sooo moist and delicious, and the cheesecake layer couldn’t have been more creamy or easy to make. 

I seriously need to start putting this no-bake cheesecake layer on top of everything, like today.  Banana bread on it’s own is always awesome, but then throw a thick layer of cheesecake on top? wowza, this dessert is a freaking star dessert, if you bring someone this, they will officially love you forever, just saying. 

Oh, did I mention that I also made a whipped cream for a topping with just a bit of cream cheese in it to keep it stabilized with just a hint of caramel thrown in?  Oh yeah, it’s incredible, then maybe throw some bananas and a dash more caramel on top and this is not only insanely good but also beautiful.  I really hope y’all get to enjoy this soon and thank you so much for stopping by!  Have a wonderful weekend everybody!!!   

bananas to be smooshed (you’ll see semi-ripe bananas & the 1 previously frozen very ripe banana-forgive it’s ugliness)…

all smooshed…

now add the egg, oil, sugar and vanilla…

mix, then add the dry ingredients…

mix, mix, mix (don’t over mix) then into your pan…

nice and baked…

now for the cheesecake, cream cheese…

mix that up, then heat up your milk and put gelatin in it…

place milk with dissolved gelatin into the cream cheese mixture…

nice and smooth…

then onto the banana bread…

let it cool for a while and enjoy!!!

 

Banana Bread Bottom Cheesecake
2017-06-26 11:24:15
Deliciously moist banana bread topped with a no bake cheesecake that is rich and creamy.
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THE BANANA BREAD
  1. 4 Ripe Bananas.
  2. 4 Tablespoons of Vegetable Oil.
  3. 1 Egg.
  4. 1/2 Cup of Sugar.
  5. 1 Tablespoon of Vanilla Extract.
  6. 1 1/2 Cups of All-Purpose Flour.
  7. 1 Teaspoon of Baking Powder.
  8. 1 Teaspoon of Baking Soda.
  9. 1/4 Teaspoon of Salt.
  10. 1 Teaspoon of Cinnamon.
  11. 9" Springform Pan.
THE CHEESECAKE LAYER
  1. 4 (8 Ounce) Blocks of Cream Cheese, Softened.
  2. 1/2 Cup of Sugar.
  3. 1 Tablespoon of Vanilla Extract.
  4. 1 Cup of Milk.
  5. 1 Tablespoon of Gelatin Powder.
  6. Caramel Topping For Garnish (Optional).
  7. Bananas For Garnish (Optional).
THE WHIPPED CREAM TOPPING (OPTIONAL)
  1. 2 Cups of Cold Heavy Whipping Cream.
  2. 4 Ounces of Cream Cheese, Softened.
  3. 1/2 Cup of Sugar.
  4. 3 Tablespoons of Caramel Topping.
FOR THE BANANA BREAD
  1. Preheat your oven to 350 degrees F.
  2. Liberally spray your springform pan with non-stick cooking spray and set aside.
  3. In a large bowl, mash your bananas with a fork until smooth.
  4. Now add the oil, egg, and sugar and mix until combined.
  5. Now add the flour, baking powder, baking soda, salt and cinnamon, mix until just combined, make sure not to over mix.
  6. Pour banana batter into the pan and bake for 25-30 minutes or until the top is set, remember every oven is different so make sure not to over bake.
  7. Take out of the oven and make sure to cool completely before putting the cheesecake layer on top, otherwise it might melt off.
FOR THE CHEESECAKE
  1. With a handheld or stand mixer with paddle attachment, place your cream cheese into your bowl and beat until smooth.
  2. Now add the sugar and vanilla and mix again until smooth.
  3. Microwave your milk until hot, about 2 minutes and add the gelatin powder to the milk.
  4. Quickly stir until the gelatin is dissolved thoroughly into the milk, then pour this mixture into the cream cheese and mix until smooth.
  5. Pour the cheesecake mixture over the cooled banana bread and spread evenly.
  6. Cover and place into the fridge for at least 3 hours or preferably overnight.
  7. Top with the whipped cream (optional) banana slices and caramel and enjoy!!!
FOR THE WHIPPED CREAM (OPTIONAL)
  1. With a handheld or stand mixer with whisk attachment, place your cream cheese and sugar into your bowl and beat until smooth.
  2. Now add the heavy whipping cream and whisk until stiff peaks form.
  3. Add the caramel topping to the whipped cream, mix until well combined, pipe or spoon this mixture onto the top of your cheesecake with banana slices and more caramel sauce if you choose and enjoy!
Notes
  1. The whipped cream is totally optional but not only was is incredibly delicious but it also looked really pretty on top as well, I used an open star tip and piping bag to pipe on top.
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Cheesecake

Holly’s Junk Food Review Series : New Oreos Part 2

June 29, 2017 By Holly

Happy Happy Thursday everybody!!!  So we have Part 2 today for the review of Oreos because I didn’t want to throw 5 Oreo reviews into one post.  I dont want y’all to start thinking I’m obsessed with food or something hehe.  

I think I got lucky and easily found these Coconut Oroes in a store –the only Oreo that I have reviewed I might add.  I was pretty stoked to try these, because coconut is one of my absolute favorite flavors and the addition of chocolate to it is pretty much an A+ always…

look how thin…

These are the first Oreo Thins I’ve ever tried, and honestly I have had zero desire to do so because why would less creme filling and thinner cookies be a good thing?  I’m seriously regretting having had these be the first thin version I’ve ever eaten because ewww.  Y’all, the absolute first thing I thought when I bit into this cookie was, ‘OMG this tastes like Hawaiian Tropic sunscreen!’  To clarify, obviously I have never actually ingested sunscreen but you know when something tastes like the smell of something? Yeah, that is what these Oreos are, a bit of chocolate mixed with tropical smelling sunscreen.  Wow these were disappointing, I sooo love coconut but these were a disaster.  I’m not sure how they packed so much flavor in so little creme filling, for that I will give them some credit.  On the bright side, I did like the thin texture of this cookie and am now considering trying the regular chocolate Oreo thins minus the awful that is this version.  These get a 2 out of 10.

Again, another flavor of Oreo that I went to umpteen thousand stores and an empty spot where they should be was all I found.  Sooo back to Amazon to order these bad boys, and since salted caramel is always a yes in my book I didn’t complain too much when I ordered them.  Update—the morning I was going to review these, I went to the grocery store to pick up some odds and ends and they had 4 gazillion bags of these, a good thing too,  because the bag that was shipped to me had apparently been dropped numerous times and the cookies were basically dust.  

inside of the cookie thins…

It is a darn good thing that these cookie thins ended up being totally awesome and delicious because I went through a lot of irritation to get them haha.  First off, I absolutely love the texture of these cookies, they have a nice little crunch, but still a bit soft, and for such thin cookies, they packed a lot of flavor into them.  These are on my new favorites list because I just couldn’t stop eating them.  They don’t necessarily have a strong salted caramel flavor, but it’s still a rich, caramel-esque flavor.  I love these, go get some for yourself I think you’ll love them too.  These get a solid 10 out of 10.

Thank you so much for stopping by and if you have something you would like me to review just give me a shout!

Filed Under: All Recipes, Junk Food Review

Holly’s Junk Food Review Series : New Oreos Part 1

June 28, 2017 By Holly

Happy Happy Wednesday everybody!!! I’ve been such a long time fan of Oreos in general,  as well as all of their limited edition, usually seasonal flavors.  Obviously,  the plethora of new and fun flavors that have recently come out has basically been like Christmas for my inner chubby kid.  I do want to point out that these were almost all impossible to find,  which is super irritating because I don’t at all live in the middle of nowhere, I live in a large bustling city and I swear there is a conspiracy or something haha.  If anyone out there has a BFF or cousin or something at Nabisco would you please pass along the message to send all new Oreo flavors directly to Atlanta, mmkay, thanks!  Anyways, onto the first one…

In keeping with the whole couldn’t find theme, after visiting a million stores, I finally broke down and ordered these Waffles & Syrup Oreos on Amazon (for triple the price they should have been she says bitterly to herself) and I have yet to see these in any stores even as recently as of this morning, sigh.  But, these were everywhere on social media and I just couldn’t wait to get my hands on them…

the inside, and I do appreciate the attempted ‘syrup’ look…

Okay, so in typical Oreo fashion, these are tasty, but I don’t go ‘holy cow are you sure these are really cookies and not real Waffles and Syrup?!’  There is maybe, just maybe a hint of syrup you can taste and if you close your eyes and imagine really hard, they might taste like waffles with syrup.  Still, these were still super yummy golden Oreos that were just a little bit different, if you have them in your area, by all means give them a try.  These get an 8 out of 10.

For the second Oreo, these Fireworks Oreos were also ones that I had to originally order online because they were nowhere to be found, but now they’re everywhere haha, oh well.

look at those popping candies…

So, my biggest concern was that the popping candy was going to be overly fruity and be a weird mix with the chocolate cookie part, and I totally had nothing to worry about.  These cookies are super duper awesome.  They taste like a typically delicious classic Oreo cookie except the extra fun of the mild crunch of the candy and a bit of popping.  Don’t worry there’s not enough candy in the creme filling to make you look like you’re foaming at the mouth or anything, just a little bit of fun.  I like these so much,  I just bought more for my next cheat day 🙂  These get a solid 10 out of 10.

I want to let you guys know that I literally stalked Wal-Mart waiting for these Jelly Donut Oreos to arrive there, like, to the point I actually got weird looks from people there if that tells you anything, that’s how obsessed I was to try them.  On the bright side, I didn’t have to pay 3x the price to order them online see above bitterness…

Again, nice little visual for the ‘jelly’…

It didn’t dawn on me until later that it is not denoted anywhere, or at least where I’ve seen what flavor jelly this is supposed to be.  Grape? maybe, but I do have a preference for raspberry filling in real doughnuts, just FYI.  Anyways, again, this ended up being another typically tasty Golden Oreo, but that ‘jelly’ flavor leaves a lot to be desired.  Can you see how ‘wet’ it looks in the picture above? yeah, that’s weird, not sure why it had that texture,  and the flavor was ambiguous in it’s fruitiness (literally words I never thought I would put together).  That ‘jelly’ part was pretty acidic tasting which wasn’t exactly what I was hoping for.  I only ate one of these if that tells you anything, I literally don’t do one of anything when it comes to food.  In the future, I’ll just stick to real jelly filled doughnuts instead of cookies pretending to be them.  These get a 6 out of 10 and only that high of a score because me and Oreos go way back, I am still a loyal Oreo fan after all haha.

I hope you’re having a wonderful day and as always I totally appreciate every single one of you for stopping by…Also, anything you want me to review? Give me a shout!

Filed Under: All Recipes, Junk Food Review

No Churn Avocado Ice Cream

June 26, 2017 By Holly

Happy Happy Monday y’all!!!  It’s totally decided to be all out summer around these parts the last several weeks…hello humidity, hello constant boob sweat #sorrynotsorry and hello sweat-stache’s when you’re trying to keep your makeup looking cute #againnotsorry.  It sounds like it, but I’m honestly not complaining because me and winter do not get along,  except that Christmas happens during that dreaded season–honestly have no idea how y’all who live up north and get actual winter stand it. 

Anyways, with the whole hot has all get out thing happening, for those of you who are not fans, I have wonderful news, it’s officially ice cream season, yippeee!!!  Ice cream is pretty much always a good idea this time of year and it’s the perfect vehicle for cooling you off, well food-wise that is anyway.  I am particularly fond of homemade ice cream because I have always found it to taste better, a lot more trouble than going to the freezer section of the store? yes, but definitely super tasty. 

That is why I have had this recipe marked for over a month now to make, because it’s no churn, and the less pieces of kitchen equipment to be lugged around used is always better.  This one is courtesy of the Food Network, and myself having yet to dabble in any kind of avocado dessert thing, I figured this would be the way to go.  Any recipe that has sweetened condensed milk and whipped cream is bound to be good, and at the very least cover up a potentially weird vegetable thing going on. 

I should not have at all worried about this being funny tasting, because this ended up just being a really uniquely rich ice cream.   At first bite,  you almost think you taste the slightest hint of avocado,  but then it switches to this dreamy homemade ice cream that is just a little bit different.  I definitely recommend getting your nosh on with this ice cream.  I hope you all have a fantastic day and thank you so much for stopping by!!!  

Avocado, lemon juice, sweetened condensed milk, and pinch of salt into the blender…

all blended…

 place avocado mixture into a separate bowl…

heavy whipping cream & sugar into your mixing bowl…

stiff peaks…

1/2 of the whipped cream into your ice cream mixture…

getting folded in…

now for the other half…

all mixed in, mmmm…

and into your loaf pan to freeze for a bit…

and enjoy!!!

 

No Churn Avocado Ice Cream
2017-06-20 07:25:06
Uniquely delicious, this avocado ice cream is a breeze to make, perfect for those hot summer days.
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Ingredients
  1. 4 Ounces of Avocado or About 1/2 of 1 Large Avocado, Pitted & Sliced.
  2. 1 (14 Ounce) Can of Sweetened Condensed Milk.
  3. 2 Tablespoons of Lemon Juice.
  4. Dash of Salt.
  5. 2 Cups of Heavy Whipping Cream, Cold.
  6. 1/4 Cup of Granulated Sugar.
  7. 9x5 Loaf Pan, Chilled.
Instructions
  1. Place your loaf pan into the freezer for at least 15 minutes before you place your ice cream into it.
  2. In a blender, place the avocado, sweetened condensed milk, lemon juice and dash of salt, blend until smooth, transfer to a large bowl and place in the fridge while you make the whipped cream.
  3. With a handheld or stand mixer with whisk attachment, place your heavy cream & sugar into the bowl and beat until stiff peaks form.
  4. With a spatula, gently fold 1/2 of the whipped cream into the avocado mixture, and when mixed in, mix in the other half of whipped cream until completely blended in.
  5. Evenly pour your ice cream into the loaf pan, cover and place into the freezer for at least 4 hours or preferably overnight.
  6. Serve and enjoy!!!
Adapted from Food Network
Adapted from Food Network
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Dessert

Peanut Butter Cup Ice Cream Pie

June 23, 2017 By Holly

Happy Friday y’all!!!  Thank goodness it’s Friday you guys, I’m about ready for the weekend, and by ‘about’ I mean, holy crud, can Saturday please hurry up and get here?!  I really am not a proponent of making time pass by any faster than it already is and life is precious and all that, but datgum, it needs to be the weekend. 

It’s just been one of those weeks, I’ve been super salty since Monday, and then things keep popping up to get on every remaining last nerve…I know #firstworldproblems and all, and I’ll chill out in a couple of days and feel guilty for being so snarky all week…but not today.  Luckily, tomorrow is my cheat day and I can feed my feelings with doughnuts and pizza (yeah, I just admitted that on the Internet), oh well, judge all you want, though I’m sure most of you won’t since I assume you love food as much as I do haha.  

Oh and let’s not forget, I totally have this Peanut Butter Cup Ice Cream Pie to enjoy!  I made this on my last cheat day, and honestly was already so full from the day, I was only able to eat one slice and y’all this pie is amazing.  So in normal fashion, I wrapped it really really well and stuck it back in the freezer to enjoy this weekend. 

I came across this recipe on Instagram, and I was sooo impressed by the ease of this recipe and not to mention how freaking delicious it looked, I absolutely had to make it.  It also doesn’t hurt that I have maybe the biggest box of Rice Krispies in my pantry right now that I had bought for a recipe a couple of weeks ago, and the Godzilla sized giant box of cereal was the only one they had in the entire store. 

So, I’ve been attempting to put Rice Krispies in everything to use them up, hence another reason why this recipe was so appealing.  Feel free to substitute out the peanut butter ice cream with one you may prefer (hello Cookies & Cream), but holy moly, that chocolate Rice Krispy crust filled with all of that peanut buttery goodness, mmmm, peanut butter is life y’all.  I hope you get to enjoy this pie soon, I hope you have a wonderful weekend and thank you so much for stopping by and being so nice and putting up with my obviously snarky self this week 😀

chocolate chips…

melted…

Rice Krispies into the bowl…

all mixed in (with a wonderfully blurry photo to go along with it)…

pressed into the spring form pan

softened ice cream in…

ready to go into the freezer for a bit…

and enjoy!!!

 

Peanut Butter Cup Ice Cream Pie
2017-06-19 12:28:21
Delicious peanut butter cup ice cream inside a chocolate krispy treat crust.
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Ingredients
  1. 3/4 Cup of Semi-Sweet Chocolate Chips, Melted.
  2. 3 Cups of Rice Krispy Cereal.
  3. 2 Pints of Peanut Butter Ice Cream With Peanut Butter Cups.
  4. 9" Springform Pan.
  5. Peanut Butter Cups for Garnish (Optional).
Instructions
  1. Take out your ice cream and place into a separate bowl to help soften up, set aside.
  2. In a large microwave safe bowl, place your chocolate chips in it and place in your microwave on 30 second increments until completely melted.
  3. Once melted, mix in your Rice Krispies until completely coated.
  4. Using a rubber spatula (with non-stick spray on it helps) or with your hands (running your hands under water help the sticking too) press the chocolate krispies into your spring form pan into an even layer and up the sides about inch, place in freezer for 30 minutes or until firm.
  5. Spread your softened ice cream into your prepared crust, cover and freeze for at least 2 hours or until firm.
  6. Garnish with more peanut butter cups (you will want to), take your pie out of the spring form pan, slice and enjoy!!!
Adapted from Tip Hero
Adapted from Tip Hero
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Dessert, Pie

Holly’s Junk Food Review: Ben & Jerry’s Ice Cream

June 21, 2017 By Holly

Happy Happy Wednesday everybody!!!  Thought I would offer y’all some hump day fun and review some Ben and Jerry’s ice creams.  In all honesty, I only know for sure that one of these ice creams is brand spanking new (because I no joke waited for it’s arrival in stores), but the others, no idea, I think they are probably considered new-ish.  Anyways let’s get to it…

First we have the ‘One Love’ ice cream which is a banana ice cream with caramel swirls and little chocolate peace signs.  This was the ice cream that I knew was about to be released and went on the hunt for the day it was supposedly out, and obviously the one I was most excited about trying…

don’t we all like to see what the ice cream looks like when the top is first taken off?…

all that delicious caramel goodness and just enough chocolate…

Ok y’all, this ice cream met every expectation I had and then some.  The banana ice cream is sooo good, it tastes like fresh banana bread, not that artificial banana candy flavor that leaves an after taste.  The caramel was super gooey (the way it should be) and perfectly swirled throughout, seriously the ratio was perfect.  Again, the little chocolate peace signs were just enough, not too much and the mix & ratio of everything just worked, it is sooo good.  I really hope they keep this flavor around,  it does not need to be a limited batch, this is a for sure 10 out of 10. 

Okay, next we have the ‘Oat of the Swirled’ Ben & Jerry’s Ice cream which is a buttery brown sugar ice cream with fudge flakes and oatmeal cinnamon cookie swirls…

nice and opened…

nom…

So first, the brown sugar ice cream is just as delicious as I had anticipated, and in my opinion,  brown sugar ice cream should really be the base far more than it is because, yum, it is nice and rich and is just different enough without being crazy.  The oatmeal cinnamon cookie swirl, is also as amazing as I had hoped it would be.  The texture is just like raw oatmeal cookie dough, which is swirled throughout.  Ok, so onto the fudge flakes, which were more like giant fudge chunks, which there were too many of and at times overpowered the whole flavor scheme.  The chocolate could have been left completely out and I would have been thrilled and if they I had,  I would have given this ice cream a 10 out of 10, since that is not the case, I give this ice cream an 8 out of 10.    

Here we have the ‘Spectacular Speculoos Cookie Core’ ice cream which is a dark caramel and vanilla ice cream with Speculoos cookies and a Speculoos Cookie Butter core.  Ever since my discovery of cookie butter I’ve basically been obsessed, so I had to try this one (think I would have preferred if it was Biscoff cookie butter but whatevs). 

I scooped out some of the ice cream so y’all could see more of the cookie butter core, mmm…

look at all that cookie butter…

First off, the description says that the ice cream is dark caramel mixed with vanilla ice cream, but honestly I did not get a hint of dark caramel which was disappointing.  The ice cream base tastes like a basic mild caramel flavor which is fine but not mind blowing like I had hoped for.  They also said there were cookie pieces, and honestly didn’t find too many of those, so that was meh.  Now, the cookie butter core is a another story, that thing is throughout, thick and absolutely delicious, I could have sat there and dug out the core, eaten that and been totally fine.  Overall, this is a good ice cream, just not as good as it could have been.  If the ice cream base had been a full on dark caramel, it would have bumped this stuff to a 9 out of 10, instead I give it a solid 7 out of 10. 

Lastly, we have these Pint Slices in Americone Dream.  The flavor Americone Dream has been one of my favorite flavors for a few years now because, sweet a little bit salty, and some crunch,  so I was way excited to try these.

looks promising…

the inside…

Y’all, this has to be hands down the most disappointing ice cream item in the history of ice cream!  I absolutely love Americone dream ice cream, it’s totally awesome with all the crunchy semi-salty bites of chocolate covered waffle cones and the swirls of caramel, noms! Unfortunately, these pint slices literally contained none of that stuff.  This was basically cruddy vanilla ice cream wrapped in cruddy chocolate.  The whole thing tasted like freezer burn and I threw them all out—I NEVER throw out ice cream! Do not waste your time with these things, I give them a solid 1 out 10.  Sounds harsh, but seriously, just Ben & Jerry’s just stick to what you know, awesome ice cream.  

Thanks so much for stopping by and if there’s something you would like me to review next, just give me a shout!

 

Filed Under: All Recipes, Junk Food Review

Easy Garlic Feta Dip

June 19, 2017 By Holly

Happy Happy Monday everybody!!! It just dawned on me yesterday that not only is The Fourth of July around the corner but we’re half way through the year already, WTH?!  Now, there’s not a darn thing I can do to slow down the year from absolutely flying by, but I can give you guys a super amazing and easy dip to make for the fourth, or really any day. 

I know that typically hot dogs,  hamburgers, beans, and coleslaw are the normal kinds of foods served, and don’t get me wrong they’re awesome,  but there is always, always a place for dips.  I will forewarn you that the recipe below is a pretty small portion, but not to worry, this is easily tripled if you have a much larger crowd to feed (or an especially healthy appetite like I do).  Also, this is very garlicky, AKA not a great first date food haha…I swear I’m not trying to talk anyone out of making this dip because I freaking love this stuff, I just want to give you a heads up is all. 

It’s definitely one of those dips that you and everyone else will just keep going back for more.  It has tons and tons of garlic flavor (obvi), wonderfully savory and just enough creamy–thank you cream cheese haha.  I found pita chips to be the perfect vehicle for this dip into my pie hole mouth, but some raw veggies would also be wonderful too.  Y’all, I wish all of you a wonderful Monday and thank you so much for stopping by!!!

ingredients into your food processor…

mix, mix, mix…

and enjoy!!!

 

Easy Garlic Feta Dip
2017-06-16 11:27:43
Wonderfully savory and easy dip filled with garlic, feta and cream cheese.
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Ingredients
  1. 4 Ounces of Cream Cheese, Softened.
  2. 6 Ounces of Feta Cheese.
  3. 1/3 Cup of Plain Greek Yogurt, 2% Fat.
  4. 1-2 Cloves of Garlic.
  5. 2 Teaspoons of Lemon Juice.
  6. 1-2 Tablespoons of Fresh Basil.
  7. Dash of Black Pepper.
  8. Dash of Dried Oregano.
  9. Food Processor.
  10. Pita Chips For Garnish (Optional).
Instructions
  1. In your food processor, place your cream cheese, feta cheese, yogurt, garlic cloves, lemon juice, and black pepper.
  2. Process your ingredients until smooth, garnish your dip with the basil and oregano and enjoy!
Notes
  1. I would definitely double or triple the ingredients next time I make this, this doesn't make a huge batch.
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Dip, Savory

Easy Ice Cream Cake

June 16, 2017 By Holly

Happy Happy Friday everybody!!!  Sometimes I come across recipes that are so awesome and ingenious, I literally go out that day and buy all of the ingredients to make it and plan to a tee how I’m going to do it. 

Today I’m sharing one of those recipes.  I’ve been a long time follower of Sally’s Baking Addiction and she had recently re-posted this recipe from a a year ago and I just couldn’t believe I had never made or seen something like this before.  I’ve seen homemade ice cream cakes made with ice cream sandwiches or bits of pound cake thrown in and that’s fine,  but I just love the idea of an all ice cream cake. 

Also, perfect timing, it’s starting to get pretty darn hot around here and it seems like everyone and their mother is having a birthday right now (and not to mention Father’s Day this weekend)…problem solved with this cake.  You’ll see that the original recipe used Oreo cookies as the crust, totally different flavors of ice creams, and a different top layer of ‘sauce’ but that’s what’s awesome about this cake. 

The possibilities are almost endless because you can pick whatever flavors you think would go best together and you can run with it.  This cake was a huge hit with everyone I shared it with and of course I loved it too.  It was just so decadent and fun with all of the flavor combination layers.  I’m already planning out the next one I make and what flavors I want to use, mmmm.  I hope you all have a wonderful Friday and a fantastic weekend!  Early Happy Father’s Day!!!  Thank you so much for stopping by!!!    

Biscoff cookies into the food processor…

you want them really finely crushed like so…

then into your bowl with the melted butter…

once mixed should look like wet sand…

firmly pressed into your pan…

once the crust has firmed up in the freezer, put the first layer of ice cream…

all spread out and re-frozen…

then the second layer of ice cream…

and while that’s re-freezing, heavy whipping cream getting whisked…(as a side note I put the melted Biscoff cookie butter on top of the 2nd layer, I just forgot to take a picture of it)…

then add the brown sugar…

then I piped the whipped cream on top (you can totally just spread it on, I was just feeling fancy that day)

my sous chef had been having a fit for the whipped cream, so obvi once I was done she got to enjoy this,  she was so excited I literally could not get a clear photo of her haha…

then lots of sprinkles & even a few Biscoff cookie crumbles…

and enjoy!!!

 

Easy Ice Cream Cake
2017-06-14 10:10:07
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THE CRUST
  1. 36 Biscoff Cookies, Crushed.
  2. 6 Tablespoons of Unsalted Butter, Melted.
THE CAKE
  1. 1.5 Quart of Homemade Style Vanilla Ice Cream (I Used Breyer's).
  2. 1.5 Quart of Salted Caramel Ice Cream (I Used Breyer's).
  3. 1 Cup of Biscoff Cookie Butter, Melted.
  4. 2 Cups of Heavy Cream.
  5. 4 Tablespoons of Light Brown Sugar.
  6. 1 Tablespoon of Vanilla Extract.
  7. 9x13 Pan.
  8. Sprinkles For Garnish (Optional).
  9. Crushed Up Biscoff Cookies For Garnish (Optional).
FOR THE CRUST
  1. Place your cookies into a food processor and pulse until very fine crumbs are formed, if you do not have a food processor, place into a blender or plastic bag and hit with a rolling pin.
  2. Now place your cookie crumbs into a bowl and add the melted butter.
  3. Mix the melted butter into the cookie crumbs until all is evenly covered.
  4. With a spatula, firmly and evenly press your cookie crumb mixture into your 9x13 pan.
  5. Place your pan into the freezer to firm up for at least 30 minutes.
FOR THE CAKE
  1. Scoop out the ice cream you plan on being your first layer into a bowl to let soften up for a bit, I recommend stirring it too, this will make it much easier to spread into your pan.
  2. Once your crust is ready, evenly place your first layer of ice cream onto your crust, then place back into your freezer for at least 20 minutes, while it's firming up, place your second ice cream flavor into another bowl to soften.
  3. Once your first layer is firm, evenly spread your second ice cream on top of the 1st layer of ice cream and place back into the freezer to firm up.
  4. Once the second layer is frozen, with a spoon drizzle the melted cookie butter all over the top and refreeze for about 10 minutes.
  5. For the last layer, place your heavy cream into a chilled bowl and with a handheld or stand mixer with whisk attachment, beat your whipped cream until stiff peaks form, then add in your brown sugar and whip until mixed in.
  6. You can either place your whipped cream on top of your cake with a spatula or if you want a more decorative look, you can pipe with a piping bag with an open star tip.
  7. Pour your sprinkles on top, serve and enjoy!!!
Notes
  1. Feel free to use equal amounts of Oreo cookies for the crust layer and different flavors of ice creams of your choosing.
Adapted from Sally's Baking Addiction
Adapted from Sally's Baking Addiction
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Cake, Dessert

Holly’s Junk Food Review Series: New M&M’s

June 14, 2017 By Holly

Happy Wednesday everybody!!!  I would like to think I’m a bit of an M&M connoisseur, because you know, me and M&M’s go way back, so I’m always super excited to try their new flavors when they come out.  In my opinion, most of their limited edition ones have been  a bit meh (I’m looking at you pumpkin pie M&M’s) but most of the time their new ones that end up sticking around have been pretty good and these are no exception, so here we go.  Just FYI I obtained all of these different flavors of M&M’s at Wal-Mart. 

First up, the new Caramel M&M…

all of the caramel goodness inside…

The caramel M&M’s were definitely the ones I was anticipating trying the most, because caramel and chocolate is pretty much perfection in my book.  For the size of the M&M’s I was surprised how much caramel they were actually able to fit inside, unfortunately, the caramel taste didn’t shine nearly as much as I was hoping for.  The chocolate flavor was still the most dominant but overall these are pretty good, not as good as I had hoped but not too shabby.  I give these a 5 out of 10, mostly because I will not go out of my way to buy these anytime soon.  

Now for the Coffee Nut M&M’s…

ready for their closeup…

I honestly went into trying these with no expectations, kind of seemed even a bit odd, but what the heck, figured I would give them a try, I mean, I love coffee and all.  I would like to preface this with, my absolute favorite M&M’s for years have been the Peanut M&M’s, hello sweet and salty goodness…so with that said, these Coffee Nut M&M’s may replace the Peanut M&M’s as my favorite they are that awesome.  I don’t know how they did it, but just imagine the wonderfulness of Peanut M&M’s with just the perfect hint of coffee, it totally sounds weird but it just completely works.  I give these a solid 10 out of 10, definitely give these a try y’all.

Now for the Strawberry Nut M&M’s…

Again, I went in with no expectations because of the randomness of the strawberry flavor.  When you open the bag there is a noticeable strawberry smell, and I loved the color scheme of the M&M’s for the whole strawberry schtick they had going.  At first bite I thought they might just be garbage but once the flavor of the peanut really started to mesh with the strawberry flavor, you start to get a peanut butter and jelly vibe which is unexpected by kind of neat.  I kind of like these M&M’s, not saying I’m going to buy up all of the bags before they go away but not bad at all.  I give these a 6 out of 10 just for uniqueness.

As always,  these reviews are just my opinion and you may love or dislike the complete opposite of me regarding these junk foods.  Thank you so much for stopping by and have a wonderful day!!!

 

Filed Under: All Recipes, Junk Food Review

Crockpot Devonshire Cream

June 12, 2017 By Holly

Happy Happy Monday everybody!!!  Oh my goodness y’all, it is such a good Monday too, because I have been soo anticipating sharing this recipe with everyone.  Okay, so first, let me tell y’all that yes, Devonshire Cream is in fact also called ‘clotted cream’ which let’s be real, sounds absolutely repulsive, blargh, so I will be referring to it by it’s much nicer name Devonshire Cream from here on out. 

Anyways, so for years I had heard how delicious this cream was, and it wasn’t until about a month ago when I went to the afternoon tea at The Grand Floridian that I actually got to enjoy it, and boy did I.  Well, here in the U.S. you can’t just pick this stuff up at the store and I knew I was already completely obsessed, so obviously I was going to have to figure out how to make it.  I saw many recipes for it (if you can even call 1 ingredient a recipe) on the interwebs and every. single. one. said under no circumstances use Ultra Pasteurized Heavy Cream. 

Well, after visiting no less than 6 stores, calling 2 more, and even contacting a few dairies (!!!!), it became apparent that literally nowhere within at least 200 miles of me is there just Pasteurized Heavy Cream (insert my super irritated face here).  So after Milkgate,  I figured what the heck, if I waste a whole quart and tons of time attempting to make it, then so be it, at least I tried (insert me looking up prices of cows and if my HOA would allow one). 

OMG y’all, Ultra Pasteurized worked perfectly!!! I can’t tell you how elated I was when I nervously took my pot out of the fridge the next morning and it was perfectly thick and dreamy on top.  If you want to know what Devonshire cream tastes like, just imagine the most perfectly rich butter mixed with the most perfectly rich whipped cream and that’s this incredible stuff.  I smothered put this stuff on a toasted English Muffin (I ended up eating about a billion FYI) with a little bit of jam and holy freaking cow you guys, incredible!!!  Yes, there is a lot of time involved in making this, but it is worth every darn minute, just do it, like now, today, this second… Thank you so much for stopping by and have a wonderful day!!! 

heavy cream into my crockpot…

after sitting on ‘warm’ for 12 hours in the crockpot (you can see it’s still really thin but more cooked looking)…

after sitting in the fridge overnight (look how much it’s thickened)…

then, scooping all of that amazing goodness off the top…

and enjoy!!!!

Crockpot Devonshire Cream
2017-06-09 14:50:36
The easiest way to make the delectable Devonshire Cream aka Clotted Cream.
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Ingredients
  1. 1 Quart (32 Ounces) of Heavy Whipping Cream (I Used Ultra Pasteurized).
  2. 1 Crockpot (I Have a Cuisinart with a 2 Quart Pot).
  3. English Muffins (To Slather Cream On, Of Course).
Instructions
  1. Fill your crockpot with the entire quart (or almost the entire quart) of heavy whipping cream or until it is at least 1 inch deep in your crockpot (will obviously vary if you have a larger crockpot).
  2. I placed my crockpot on the 'warm' setting for 12 hours and placed the cover on.
  3. Every crockpot temperature varies, just be sure that it will stay 180 degrees F.
  4. After 12 hours, set your crockpot out to cool for about an hour, then place it into your fridge overnight, this cooling is so important, because this is when the 'clots' form.
  5. The next day, take a spoon and scrape the thickened top part off (this is the good stuff) and place into a container or onto an English Muffin (my personal favorite) and enjoy!!!
Notes
  1. Yes! You can use Ultra Pasteurized Heavy Cream.
  2. Devonshire cream will stay fresh in the fridge for about 3 days.
  3. The leftover uncooked cream in your crockpot can be placed into a separate container and used as regular heavy cream in your coffee or whatever you choose.
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Dessert, How To

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