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Red Velvet Cake Martini

November 6, 2015 By Holly

Happy Cocktail Friday everybody!! I have another wonderful cocktail for you guys today that I served this past weekend.

It’s gonna be another short and sweet post today because I don’t know about you, but with Christmas decorations already popping up everywhere I already feel super behind for Christmas, which basically makes Thanksgiving an afterthought–it’s not, because, food, but still…So speaking of Christmas how perfect would these guys be? Red, sparkly, I think darn near perfect for the season don’t you think?

I mean how dang pretty are these drinks? And yes these little guys definitely have the whole red velvet thing going on, but also quite the kick, wink, wink. Anyways, I hope y’all have a wonderful weekend and maybe you might get an opportunity to make one of these.

A little vodka…

Some Crème De Cacao…

some Buttermilk (I know sounds weird)…

chocolate syrup…

now cream and red food color…

and enjoy!!!

Red Velvet Cake Martini

2015-11-05 18:58:50

Delicious cocktail that tastes like a slice of cake.

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Ingredients

2 Teaspoons of Chocolate Syrup.
1/4 Cup of Vanilla Cake Vodka.
1/4 Cup of Crème de Cacao.
6 Tablespoons of Buttermilk.
5 Tablespoons of Heavy Whipping Cream.
5-6 Drops of Red Food Color.
Cream Cheese Frosting, For Garnish (Optional).
Red Sprinkles For Rim Garnish (Optional).

Instructions

Mix all ingredients together and serve in your glasses.

Notes

For the sugar rim on the glasses, I dipped the glasses into chocolate syrup on a plate, then dipped into the sugar until the rims were covered.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Tipsy Spritzer Shots

November 4, 2015 By Holly

Happy Wednesday everybody! I know, I know, another cocktail, I really hope y’all don’t mind, but being honest I didn’t have a hot second to bake or make anything fancy this weekend, because it was a full blown all Halloween celebration weekend.

I did on the other hand have time to make several cocktails, this being one of them. Y’all, how cute are these little shots? These are so perfect to set out for your guests, promise. Also, not only are these adorable but they also happen to be delicious.

They are bubbly, just enough sweet and with a dash of tart, just to make these super awesome. These could also be just plain ole regular drinks, because there isn’t really enough alcohol to make these strong enough to be actual shots, and really, I only put them in shot glasses because it’s adorbs. Anyways, hope y’all have a wonderful hump day, and maybe give these a shot–teehee.

Okey dokey, orange juice…

now some Sprite, or any lemon-lime soda…

a splash (or two) of vodka…

now some cherry juice…

and enjoy!!!

Tipsy Spritzer Shots

2015-11-02 13:26:15

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Ingredients

1 Cup of Orange Juice, Chilled.
3/4 Cup of Sprite or Lemon Lime Soda, Chilled.
3 Ounces of Vodka.
3 Ounces of Maraschino Cherry Juice.
1 Ounce of Lemon Juice.
Lemon Slices & Rosemary Sprigs for Garnish (Optional).
Decorative Sugar for Rims (Optional).

Instructions

Combine all ingredients together and pour in shot glasses.

Notes

This recipe was enough to fill about 15 shot glasses.
For the rims of the glasses I rubbed honey first on the rims then dipped them in a thick crystal like sugar.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Campfire Cola

November 2, 2015 By Holly

Happy Monday everybody! Or should I say Happy Random Cocktail Monday?

It’s certainly not normal for me to share a cocktail on a Monday, but this cocktail was so surprisingly good I couldn’t wait to share it with you guys.

I wasn’t quite sure what to expect with this drink, but y’all this drink turned out soooo dang delicious. The marshmallow vodka adds a wonderful creaminess, and the cherry juice adds just a hint of cherry.

These are awesome, make these cocktails as soon as possible 🙂 Have a wonderful start to the week you guys!

marshmallow vodka…

cherry juice…

now the rest filled with Coca-Cola…

then enjoy!!!

Campfire Cola

2015-10-30 12:32:39

Yields 1

A delicious cocktail that tastes like a cream soda.

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Ingredients

1 1/2 Ounces of Marshmallow Vodka.
1/2 Ounce of Maraschino Cherry Juice.
2 (12 Ounce) Cans of Coca-Cola, Chilled.

Instructions

Measure out the vodka and cherry juice into your glass, and fill the rest of the glass with Coca-Cola, then enjoy!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Browned Butter Spice Cupcakes w/ Candy Corn Frosting

October 31, 2015 By Holly

Happy Halloween everybody!!! I am so in love with the recipe I’m bringing y’all today. I was given several bags of the awesome Brach’s Mini Candy Corns and other than just sitting down and eating them all by themselves-which would still have been awesome-I thought maybe they just might make a delicious frosting for some cupcakes.

Once the decision to make a delicious cream cheese frosting infused with candy corns was made, then I needed to decide what kind of cupcake to put them on. I ultimately decided on a spice cake, which I did use a pre-made mix, but I put browned butter in it and holy moly is it delicious.

I will give you a heads up about the chopping of the candy corns though. I thought they would easily chop up in the blender, they didn’t at all, and it made so much noise my dog ran as fast as she could out of the room.

I finally just decided to take a huge knife and chop them up which worked pretty well. Anyways, I hope y’all have a safe and wonderful Halloween with tons of awesome food and costumes!

butter into the pan…

nice and melted…

starting to bubble up…

nice & browned…

place into your bowl, let cool a little, then pour the cake mix into the bowl…

now eggs & water…

all mixed up…

into your cupcake liners…

Alrighty, for the frosting…butter into your bowl…

beat the butter, now cream cheese…

all mixed up…

chopped up mini candy corns…

into the frosting…

now the powdered sugar…

mix, mix, mix…

now onto the cupcakes, and enjoy!!!

Browned Butter Spice Cupcakes w/Candy Corn Frosting

2015-10-29 13:39:47

Yields 26

Delicious spice cupcakes topped with a fun and delicious candy corn frosting.

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THE CUPCAKES

1 (15.25 Ounce) Box of Spice Cake Mix (I Used Betty Crocker).
1 Cup of Water.
3 Eggs.
1 Stick (1/2 Cup) of Browned Butter.

THE CANDY CORN FROSTING

1 Cup of Brach's Mini Candy Corns, Chopped Into Smaller Pieces.
2 Sticks (1 Cup) of Unsalted Butter, Softened.
1 (8 Ounce) Block of Cream Cheese, Softened.
5 Cups of Powdered Sugar.

FOR THE CUPCAKES

Preheat your oven to 350 degrees F.
Place 24-26 cupcake liners into your cupcake tins and set aside.
Start by browning your butter, place your butter in your pan and on medium high heat melt your butter and stirring constantly the butter will start to bubble up and when brown flecks start to form on the bottom of the pan watch carefully and when it turns a golden brown and has a nutty smell, remove from the heat.
I placed the browned butter into the metal bowl mixing bowl to cool a little.
Then place your cake mix, water and eggs and mix until well combined.
Fill your cupcake liners 1/2 full and bake for 10-12 minutes or until the cupcakes spring back to the touch, let cool completely.

FOR THE CANDY CORN FROSTING

With a handheld or stand mixer with a paddle attachment, place your butter in the bowl and mix until light and whipped.
Now add your cream cheese and mix until well combined with the butter.
Using a knife (or blender but it was sooo loud) and chop up your candy corns into smaller pieces.
Now place your candy corn pieces into your bowl and mix until evenly distributed in your frosting.
Now, one cup at a time place your powdered sugar into your bowl and mix together until smooth.
Using a baggie or a large piping bag with the tip snipped pipe your frosting in a circular motion onto your cupcakes and garnish with a candy corn.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Pumpkin Gingerbread

October 29, 2015 By Holly

Happy Thursday everybody! So excited because we are this close to it being Halloween, and I don’t know if I have ever emphasized how much I loooove Halloween.

A holiday centered around costumes, spooky stuff and candy is sooo awesome, and bonus! pumpkin everything is perfectly acceptable this time of year…which honestly sounds like the perfect intro to today’s recipe.

This recipe is courtesy of one of my awesome co-workers who is herself quite the baker–honestly waaay better than me–and she mentioned this pumpkin gingerbread and I told her I had to have it to make for my cheat day, thanks so much for it! Ok, so honestly these loaf pans are baked for so long I was seriously nervous they were going to burn on top, but I stuck it out and these came out pure perfection y’all.

This cake needs nothing, no glaze, no icing, butter,nothing, it is so superbly moist all by itself I could not stop eating it. The thing is, this pumpkin gingerbread doesn’t really taste like pumpkinbread or gingerbread, just like a perfectly moist spiced cake you will not be able to quit eating. I brought in one of the loaves to the office and it was gone before lunch, obviously it was hit 🙂 Have a wonderful day guys, and please run out and make this as soon as possible.

eggs, sugar, oil, water…

pumpkin…

all of the spices…

mix, mix, mix…

flour, baking soda and baking powder…

mix, mix, mix…

into your pans…

bake, bake, bake (this smells amazing baking y’all)…

and enjoy!!!

Pumpkin Gingerbread

2015-10-28 08:19:58

Yields 2

A super moist spiced cake filled with pumpkin and ginger.

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Ingredients

3 Cups of Sugar.
1 Cup of Vegetable Oil.
4 Eggs.
2/3 Cup of Water.
1 (15 Ounce) Can of Pumpkin Puree.
2 Teaspoons of Ground Ginger.
1 Teaspoon of Ground Cinnamon.
1/2 Teaspoon of Ground Cloves.
3 1/2 Cups of All-Purpose Flour.
2 Teaspoons Of Baking Soda.
1 1/2 Teaspoons of Salt.
1/2 Teaspoon of Baking Powder.
2-9x5 Inch Loaf Pans.

Instructions

Preheat your oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment mix all of your ingredients together until well combined.
Very liberally spray your pans with baker's spray and evenly fill both of your pans (there is enough batter that both pans should be almost completely full) and bake uncovered for 60 minutes or until a toothpick comes out clean.
Let cool and remove from your pans (I flipped mine upside down and because I had sprayed them so well they came out with no problem).

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Autumn Ricotta Cookies–Happy One Year Blogiversary!!!

October 27, 2015 By Holly

Ok, so Friday I totally said that I would remedy the whole not posting 3 times last week, and that I would this week, well I’m sorry to say I lied. Certainly not on purpose it’s just that I realized that today is the one year blogiversary for Holly’s Cheat Day! and you can’t just go and post Mon/Tue/Wed & Friday, that’s just crazy talk 🙂

I can’t believe it’s been a year, it has totally flown. The biggest clue that I have a little blogging time under my belt are my photos. I am not by any means saying ‘wow I’m awesome at food photos look at me’ but some of my earliest ones have me questioning if I had ever even picked up a camera before 🙂

It’s been a super fun year so far sharing recipes and getting to talk to and befriend fellow food lovers, so thank y’all soooo much for swinging by my little ~~silly~~ corner of the interwebs ~~see I told you it was silly~~, y’all are super awesome. Soo, I have some yummy cookies for you guys today. They are soft, buttery and have a wonderful maple glaze on top.

These were very easy to throw together, and baked up really quickly but I would like to point out that the batter needs to be kept at least mildly cold, because the last few cookies I made the batter was more room temperature and they did not hold their shape at all during baking and looked really weird. Anyways, thanks again so, so much for all of the comments and just being here in general 🙂 Have a wonderful day!

butter & sugar…

eggs, ricotta cheese…

flour, salt, etc…

all mixed up…

scooped out onto your baking pan…

bake, bake, bake…

now for the glaze, milk, powdered sugar and maple extract…

all mixed up…

glaze onto the cookies, then you can put on some sprinkles if you like 🙂

then enjoy!!!

Autumn Ricotta Cookies

2015-10-24 19:20:30

Yields 25

Soft, buttery and with topped with a maple glaze, these ricotta cookies are delicious.

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THE COOKIES

2 Sticks (1 Cup) Unsalted Butter, Softened.
1 3/4 Cup Granulated Sugar.
2 Eggs.
1 (15 Ounce) Container of Ricotta Cheese.
2 Tablespoons of Vanilla Extract.
4 Cups of All Purpose Flour.
1 Teaspoon of Baking Powder.
1 Teaspoon of Baking Soda.

THE MAPLE GLAZE

5 Tablespoons of Milk.
1 1/2 Cups of Powdered Sugar.
2 Teaspoons of Maple Extract.
Festive Sprinkles (Optional).

FOR THE COOKIES

Preheat the oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment, cream your butter and sugar together until smooth.
Now add the eggs, ricotta cheese, vanilla, flour, baking powder and baking soda and mix until well combined.
Using a spoon or a mini scoop, roll out the dough into 1" balls on a cookie sheet.
Bake for 8-10 minutes or until just slightly browned around the edges, allow the cookies to cool completely then transfer to parchment paper to drizzle the glaze on.

FOR THE GLAZE

In a small bowl, mix your milk, powdered sugar and maple extract together until smooth.
With a spoon, drizzle the glaze all over the tops of the cookies and sprinkles your sprinkles on top of the glaze if you desire.
Now enjoy!!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Franken Boo Berry Treats

October 23, 2015 By Holly

Happy Friday everybody!! I don’t know if any of y’all noticed but I didn’t post anything Wednesday, which is the first time I haven’t posted Mon/Wed/Fri ever.

Well, with me being gone aaalll weekend (for reals, walked in the door at 2 am-ish Monday morning) which is when I do all of my cooking and take all of my pics, I just didn’t have enough stuff to post this week, so, sorry y’all, I will definitely remedy this for next week.

Anyways, I have another wonderfully festive treat for you guys today, which features more awesome Brach’s candy corns. Y’all these Brach’s candy corns are fruit crème flavored (hello! awesome!) and are so sweet, wonderful and go perfectly with all of the cereal and marshmallows in these Franken Boo Berry Treats.

My inner 6 year old came out in a big way with these treats y’all, with the candy corns, and totally fun cereals make this such a great treat for this time of year. I hope everyone has a wonderful weekend, and hopefully it is as beautiful there as it is here and you can get out and enjoy it 🙂

Alrighty, Boo Berry Cereal into the bowl…

now Franken Berry Cereal…

now the Brach’s Fruit Crème Candy Corns, yummy…

all mixed up…

now for the marshmallowness, butter into the pan…

once the butter has melted, place the marshmallows, salt and vanilla…

all melted down…

onto the cereal mixture…

all mixed together…

now into your pan to cool off for a while…

then cut into pieces and enjoy!!!

Franken Boo Berry Treats

2015-10-20 10:56:58

A delightful & festive take on a krispy treat.

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Ingredients

4 Cups of Boo Berry Cereal.
4 Cups of Franken Berry Cereal.
2 Cups of Brachs Fruit Crème Candy Corns.
2 Sticks (1 Cup) of Unsalted Butter.
2 (10 Ounce) Bags of Mini Marshmallows.
2 Tablespoons of Vanilla Extract.
1/2 Teaspoon of Salt.
9x13 Pan.

Instructions

In a large bowl place the Boo Berry cereal, Franken Berry cereal, Brach's Fruit Crème Candy Corn and mix all together, set aside.
Place aluminum foil in the bottom of your pan and spray well with non stick cooking spray, set aside.
In a large saucepan over low heat melt the butter.
Once the butter is melted, add the marshmallows, vanilla & salt, stirr over low heat until marshmallows are melted and everything is mixed together.
Remove your marshmallow mixture off of the heat and immediately pour over the cereal mixture and stir together until everything is completely covered.
Then evenly spread your cereal/marshmallow mixture into your foiled pan.
Let the cereal mixture cool to room temp uncovered, and once set remove from the pan by lifting the foil and cut into pieces and enjoy!

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Pumpkin French Toast

October 19, 2015 By Holly

Happy Monday everybody!! Not gonna lie, I am sooo exhausted from all the traveling this weekend and not getting home until 2 AM this morning, but it was so much fun and totally worth the exhaustion. I’m wondering if there is anyone out there who is willing to come set up an IV of espresso to me? 🙂

Anyways, to the good stuff, looking at these photos is making me drool y’all. This pumpkin french toast is probably the best french toast I’ve ever had, I was beyond stuffed because I totally ate too much (is there ever too much of delicious food?), but I just couldn’t stop.

Honestly this stuff is more like dessert, but since it’s french toast it is totally acceptable as breakfast. There is just enough pumpkin flavor and spices to make it taste super Fall-ish, and because I used

Hawaiian sweet bread (my mom’s idea, thank you), there is just enough sweetness and so, so, so moist y’all. I’m making some first thing my next cheat day and I am already looking forward to it. Have an awesome day y’all, I’m gonna go and daydream about taking a nap now hehe.

All the good stuff into your container…

all whisked together…

the delicious bread about to be sliced…

once sliced, one side into the batter…

now the other side…

now into the heated pan…

now the other side…

now enjoy!!!

Pumpkin French Toast

2015-10-15 10:06:56

Incredible french toast bursting with Fall spices and pumpkin.

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Ingredients

1 Loaf of King's Hawaiian Sweet Round Bread.
3 Eggs.
1 Cup of Half & Half or Whole Milk.
1 Tablespoon of Granulated Sugar.
3/4 Cup of Canned Pumpkin Puree.
2 Teaspoons of Cinnamon.
1 Tablespoon of Vanilla Extract.
1/2 Teaspoon of Nutmeg.
Griddle or Large Pan.

Instructions

Using a bread knife, slice your bread into as thick or thin slices as you prefer.
In a mixing bowl or container wide enough to dip your bread slices, place your eggs, sugar, milk, pumpkin, cinnamon, vanilla and nutmeg and whisk all together until blended.
Spray your griddle or pan with non stick cooking spray and heat on medium high heat.
Dip both sides of your bread into your batter and place on your griddle, flipping to cook the other side after 1-2 minutes or until the desired brown-ness is reached.
Then serve hot with butter and or syrup, yum!!!

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Pumpkin Beer Brandy

October 16, 2015 By Holly

Happy Cocktail Friday everybody!! Though it’s been a short week due to the long weekend, it sure hasn’t felt like it. I honestly think crazy has been handed out in buckets to every person I have encountered this short work week, siiigh.

My dude and I are headed out of town tonight and honestly I am sooo looking forward to a change of scenery for a few days I am about to burst. What’s even better is where we are going is supposed to be super crisp and cool and Fall-ish, aaahhh.

Full on Autumn with the beautiful changing leaves and cool weather has been taking its sweet time kicking in around these parts, so no cute winter boots yet for me (as I write this I am wearing sandals fyi). Anyways, instead of rambling on about my longing for cool weather and a lack of insane people I suppose I should talk about this drink.

Well, this drink has apple cider which is always a good idea, some pumpkin beer and some Brandy (definitely a good idea). This drink is probably the least sweet of any drink I’ve ever put here but if you like your drinks with a much stronger alcohol flavor, especially beer, this is for you. I hope y’all have a wonderful weekend full of relaxation and being around sane people 🙂

Brandy into your glasses…

apple cider…

now some pumpkin beer…

and enjoy!!!

Pumpkin Beer Brandy

2015-10-13 17:59:00

Yields 2

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Ingredients

4 Ounces of Brandy.
8 Ounces of Apple Cider.
8 Ounces of Pumpkin Ale.
Cinnamon Sticks for Garnish (Optional).

Instructions

Pour 2 ounces of the Brandy in each glass.
Now pour 4 ounces of apple cider in each glass.
Next pour 4 ounces of the pumpkin ale in each glass and serve.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Man Cornbread

October 14, 2015 By Holly

Happy Wednesday everybody! I have an awesome recipe I’m gonna share with you guys today! This recipe maybe a cornbread, but it is certainly not a side.

This cornbread is so hardy and full of awesome stuff it is definitely a meal all by itself, I mean, you’re certainly welcome to make this as a side dish but you will be stuffed to the gills if you do (not that that is always a bad thing). This cornbread has boatload of cheese, onions, corn and sausage yum!

Of course I had to make this cornbread in an iron skillet because I have yet to mess up a cornbread made in one, always perfectly and evenly cooked and always moist. Obviously you are welcome to cook this bad boy up in whatever you have but an iron skillet is always a good idea 🙂

I have to mention that I had a hard time deciding on a title for this cornbread. I wanted to denote the hardiness of this recipe but I’m sure you can understand why I didn’t call it man sausage cornbread (yikes!!!). Hope this cornbread can warm up your hump day dinner table tonight and let me know what you think if you make it! Have a great day y’all!

Alrighty, sausage into the pan…

when you have cooked the sausage down a bit, add your onions…

nice and cooked up…

set your sausage/onion mixture aside in a separate container, now for the cornbread…eggs, cornmeal, buttermilk, corn etc.

all mixed up…

now 1/2 of the cornbread mixture into the skillet…

now layer 1/2 of the sausage/onion mixture & cheese…

now the other half of the cornbread and the other half of the sausage/onion mix & cheese

then into the oven (which I forgot to photograph, oops) then enjoy!!!

Man Cornbread

2015-10-01 14:04:25

Delicious and hardy cornbread filled with cheese, sausage and corn.

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Ingredients

8 Ounces of Mild Country Sausage.
2 Cups of Mild Cheddar Cheese, Grated.
1/2 Cup of Chopped Onion.
2 Cups of Self-Rising Cornmeal.
1 Cup of Buttermilk.
15.25 Ounce Can of Whole Kernel Corn, Drained.
2 Large Eggs.
10" Iron Skillet.

Instructions

Preheat your oven to 400 degrees F.
In your skillet start cooking your sausage, when it is almost all browned, add your onion to the sausage and cook until onions are soft and slightly browned, now remove your pan from the heat and place the cooked sausage & onions in a small separate bowl.
In a large mixing bowl place your corn meal, buttermilk, corn and eggs, and mix all ingredients together until combined.
Now pour half of your cornbread batter back into your skillet, topping with half of your sausage/onion mixture then top that with 1/2 of the cheese.
Now pour the other half of cornbread batter on top of the cheese/sausage mix, then the rest of the sausage/onion and cheese on top of that.
Bake for 20 minutes or until golden brown on top.
Remove from the oven, let cool slightly and enjoy!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/