All Recipes Archives - Page 34 of 48

Brandy Apple Cider

September 18, 2015 By Holly

Happy Cocktail Friday y’all!! I know we’re in full Pumpkin Spice Latte season and all, but can I be honest?…I think Pumpkin Spice Lattes are super nasty. I know, I know, that’s sacrilege to some of you, but y’all, ewww it totally tastes like potpourri that no amount of whipped cream can cover.

Logically, I should like them due to my love of pumpkin everything else, but I just can’t even with the PSL. Now, if the Bucks (Starbucks that is) decided to make an apple cider-esque (minus the Brandy of course) latte, then I would definitely be on board if it tasted like this amazing libation.

Y’all, this drink has Fall in every sip…cinnamon, apple and the wonderful warmth of Brandy, oh my. This drink also smells just amazing, especially with the extra cinnamon and sugar thrown in.

Luckily for me, the very first Fall feeling day of the season was this past cheat day, and I enjoyed drinking this thoroughly. Trust me y’all, just make this drink, you absolutely won’t regret it. I’m certainly planning on making this drink again soon, and I may even warm it up when it gets a bit colder, yummy!

To garnish your glasses, mix your cinnamon & sugar place on a plate then dip your honey rimmed glasses in…

measure out your apple cider into each glass…

then your Brandy…

and enjoy!!!

Brandy Apple Cider

2015-09-14 12:57:17

Yields 1

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THIS IS ONE SERVING

6 Ounces of Apple Cider.
3 Ounces of Brandy.
1 Tablespoon of Cinnamon (Optional).
2 Tablespoons of Granulated Sugar (Optional).
Cinnamon Sticks For Garnish (Optional).

Instructions

If garnishing the rims of your glasses with cinnamon and sugar, combine both and place on a plate.
Using your finger rub honey around the rim of the glasses, then dip into the cinnamon/sugar mix until well coated.
Now measure out the apple cider and Brandy into your glass(es) stir, then sprinkle a little cinnamon/sugar on top and garnish with a cinnamon stick.

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

Gooey Pumpkin Crumble Cake

September 16, 2015 By Holly

Happy Wednesday everybody! Y’all, I have no idea what it’s like where y’all are, but we’ve had several days of full on Fall feeling days and it’s been awesome, hence, another pumpkin recipe (just be prepared, there will definitely be more).

There’s just nothing better than cool, crisp mornings and breezy bright blue sky days, and you know what can make them even better?…this cake!! Holy moly you guys, this cake is full on crack addict good (or something like that).

This pumpkin cake is so ridiculously gooey & wonderful, then it’s topped off with a decadent butter/sugar crumble, this cake just screams Fall.

Did I mention how dang easy this cake is to throw together? Yes, this cake was crazy easy to make considering how decadent and wonderful it turns out to be. I was happy as a clam to nosh this cake while watching Sunday football, and let’s be real it doesn’t get much more Fall-like than that. Have a wonderful day you guys!

Alrighty, cake mix, water, egg, oil…

mix, mix, mix…

while the pumpkin cake is baking, make the crumble topping…flour, brown sugar…

then butter, cinnamon & vanilla…

Slice the butter, then using a pastry cutter, or your hands (I ended using my hands) mix all together until crumbly…

the cake partially cooked…

now time for the crumble topping, yummies…

then back into the oven and enjoy!!!

Gooey Pumpkin Crumble Cake

2015-09-12 19:16:52

Gooey pumpkin cake with a delicious crumble topping.

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THE GOOEY PUMPKIN CAKE

1 (18.25 Ounce) Box of Yellow Cake Mix.
1 (15 Ounce) Can of Pumpkin Puree.
1/4 Cup of Vegetable Oil.
1 Egg.
1/2 Cup of Water.

THE CRUMBLE TOPPING

1 Cup (2 Sticks) of Cold Unsalted Butter, Cut Into Pieces.
2 1/4 Cups of All-Purpose Flour.
1 3/4 Cup of Brown Sugar.
1 1/2 Teaspoons of Vanilla.
1 1/2 Tablespoons of Cinnamon.
Powdered Sugar (Optional).
9x13 Pan.

FOR THE GOOEY PUMPKIN CAKE

Preheat the oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment, mix the yellow cake mix, pumpkin puree, vegetable oil, egg and water until well combined.
Evenly pour the batter into your pan and bake for 15-20 minutes or until the center is just starting to set and remove from the oven.

FOR THE CRUMBLE TOPPING

In a large bowl place your flour, brown sugar, vanilla, cinnamon, and sliced butter.
Using your hands or pastry cutter mix breaking the crumbs with your hands into smaller pieces until it's all crumbly.
Now evenly sprinkle the crumbles over the top of the cake, then place the cake back into the oven for an additional 12-15 minutes.
Let cool completely, cut into squares and if you want sprinkle the top with powdered sugar and enjoy!

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

Red Velvet Cheesecake Bites

September 14, 2015 By Holly

Happy Monday everyone!! I am so excited to share today’s recipe with y’all…because more mini food! These maybe mini bites ~~of awesome~~ but they’re certainly not lacking in the wow factor in taste or looks.

Red velvet is always such a beautiful deep red color with a subtle chocolaty sweetness, and this time I added a little cheesecake swirl, yum, yum, yummy y’all. I will say that these delicious little bites were just slightly more time consuming than a plain ole’ sheet cake or cupcakes, but so worth it!

These are so perfectly hand held and nomable, moist (can we please invent a better word?), soft with just enough sweetness, and sooo pretty.

Yes, I know, I used a cake mix which is technically cheating, but I think the amount of work it took to make the cheesecake mix ~~that’s dramatic I know~~ and then how I slaved away ~~also, dramatic~~ swirling the red velvet & cheesecake together earned me the right to use a cake mix 🙂 Have a wonderful start to your week, and I hope you get a chance to make these delicious mini bites of Heaven.

First…cake mix, eggs, water, oil…

all mixed up, look how yummy…

now for the cheesecake mix, cream cheese…

all whipped up, time for eggs and sugar…

all mixed up…

a little red velvet mix & a little cream cheese mix…

now a little more red velvet…

swirl them all up…

all swirled…

look how pretty they bake up…

yummies!!!

Red Velvet Cheesecake Bites

2015-09-11 10:38:42

Yields 24

Mini bites of red velvet cake with a cheesecake swirl.

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THE RED VELVET CAKE

1 Box of Red Velvet Cake Mix
3 Large Eggs.
1 Cup of Water.
1/3 Cup of Vegetable Oil.
2 (12 Count) Mini Muffin Tins.

THE CHEESECAKE FILLING

1 (8 Ounce) Package of Cream Cheese, Softened.
3 Tablespoons of Granulated Sugar.
1/2 Teaspoon of Vanilla.
1 Large Egg Yolk.

FOR THE RED VELVET CAKE

Preheat the oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment place your cake mix, eggs, water and vegetable oil in your bowl, mix all ingredients until smooth, set aside.

FOR THE CHEESECAKE FILLING

With a handheld or stand mixer with paddle attachment cream your cream cheese until smooth, then add your sugar, vanilla and egg yolk mixing all ingredients together until well incorporated, set aside.

ASSEMBLY

Spray your mini muffin tins liberally with bakers spray.
Spoon 3/4 of a tablespoon of red velvet batter into your muffin pan.
Then spoon 1 1/2 teaspoons of cheesecake mixture on top of your red velvet batter.
Then place 1 teaspoon of red velvet batter on top of your cheesecake mixture.
Using a toothpick, swirl the red velvet batter and cheesecake batter together.
Bake for 12-14 minutes (I took mine out at 14) or until the cheesecake is fully baked.
Let cool completely.

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

Easy Pumpkin Cupcakes

September 11, 2015 By Holly

Happy Friday y’all! Even though this was a short week, it still feels good it’s Friday, because, weekends. OMG y’all, I know it’s still all hot, humid and summery feeling here but it is so the best time of year because it is now officially football season woohoo!

Yes, I’m crossing my fingers ~~toes, legs, arms~~ that The Atlanta Falcons have a better season than last year, but even if they stink again ~~I still love y’all!~~ I’m still all about some football.

Do you see how much help I was getting while taking pics? My little (not so little) cream cheese fanatic 🙂

As soon as I hear the refs’ whistles, the sound of the cheering ~~sometimes booing~~ fans, it makes me all warm and fuzzy inside and I want to throw on some fluffy boots & yoga pants ~~I’m so basic sometimes, I apologize~~.

Also, it is now soooo pumpkin season, yummy, yummy! Pumpkin cake & pumpkin pie are definitely in my top tier of favorite desserts, so as soon as I knew it wasn’t completely taboo to have pumpkin cake I made some 🙂

I took my favorite pumpkin cake recipe and made it into cupcakes which turned out absolutely perfect y’all–also, the football cupcake liners sooo cute (thanks mom!).

This is the moistest cake, with the lovely hint of spice of cinnamon and then topped off with the most incredible cinnamon cream cheese frosting, drooool. I’m just going to go ahead and be super bossy and say, make these, like, soon 🙂 Have a wonderful weekend y’all!

Cupcake time…dry ingredients into the bowl…

then some wet ingredients…

all mixed up…

into the cupcake liners…

baking, these smell like heaven btw…

while your cupcakes are cooling, time for some frosting…cream cheese & butter into the bowl…

all mixed, then powdered sugar…

all mixed, then cinnamon…

mixed again, take a big whiff of this, you will not be sad…

then onto the cupcakes, and enjoy!!

Easy Pumpkin Cupcakes

2015-09-10 08:51:23

Yields 33

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THE CUPCAKES

4 Eggs
1 2/3 Cup of Granulated Sugar.
1 Cup of Vegetable Oil.
1 (15 Ounce) Can of Pure Pumpkin Puree.
2 Cups of All-Purpose Flour.
2 Teaspoons of Baking Powder.
1 Teaspoon of Baking Soda.
2 Teaspoons of Ground Cinnamon.
1 Teaspoon of Salt.

THE CINNAMON CREAM CHEESE FROSTING

2 (8 Ounce) Packages of Cream Cheese, Softened.
2 Sticks of Unsalted Butter, Softened.
6 Cups of Powdered Sugar.
2 Tablespoons of Vanilla Extract.
2 Teaspoons of Cinnamon.

FOR THE CUPCAKES

Preheat your oven to 350 degrees F.
Line cupcake tins with liners & set aside.
Place your sugar, all purpose flour, baking powder, baking soda, salt and cinnamon in your bowl, and lightly sift with a fork.
Now place your eggs, vegetable oil and pumpkin puree and using a handheld mixer combine all of the ingredients until incorporated.
Using a cupcake or ice cream scoop fill your cupcake tins 1/2 full with batter and bake for 14 minutes or until they spring back to the touch.
Let cool completely.

FOR THE CINNAMON CREAM CHEESE FROSTING

With a handheld or stand mixer with paddle attachment place your cream cheese in the bowl and beat until smooth.
Now add the butter and beat into the cream cheese until well incorporated and smooth.
Now add your powdered sugar 1 cup at a time, then add your vanilla and cinnamon, then mix again until fully incorporated.
If piping your frosting onto your cupcakes I suggest placing in the fridge for about an hour first to more easily pipe.

Notes

I used an open star tip & a Wilton disposable bag to pipe my frosting on my cupcakes.

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

Skillet Chocolate Chip Pie

September 9, 2015 By Holly

Happy Wednesday y’all! I hope everyone got to enjoy their long weekend as much as I did. Lots of time with friends and family (and not to mention lots of good food) always does me good 🙂 What did you guys do?

I made this pie this past weekend for one of the gatherings I attended and everyone just looooved it. Lots of comments from everyone along the lines of ‘mmm’ and ‘wooow, delicious, ‘ always a good sign in my book.

I think this pie is supposed to be more solidified in the middle, but I intentionally under cooked it (still cooked though, don’t worry) to keep more of a cookie dough-ness about it and y’all this takes yummy to a new level.

You know how cookies are super soft and gooey right before they are done cooking?…Yeah, that is the texture of this pie. This is so rich and amazing, and tastes awesome cold or warmed up (and may I suggest with some ice cream?). I hope you get to make this pie soon and have a wonderful day y’all!

Alrighty, eggs into the bowl…

all whipped up…

now add your brown sugar, granulated sugar & flour…

all mixed up…

now add your butter…

all mixed up…

now time for the chocolate chips, mix, then set aside…

pie crust into your skillet…

my attempt at making a nice looking crust (I still have a lot to learn)…

now the filling into the pie crust…

baking…

out of the oven…

and enjoy!!!

Skillet Chocolate Chip Pie

2015-09-07 18:33:18

Gooey and delicious pie filled with all of the wonderful flavors of chocolate chip cookies.

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Ingredients

1-9" Pre-Made Un-Baked Pie Crust.
2 Eggs.
1/2 Cup of All-Purpose Flour.
1/2 Cup of Light Brown Sugar, Packed.
1/2 Cup of Granulated Sugar.
1 1/2 Sticks (3/4 Cup) of Unsalted Butter, Softened.
1/2 Cup of Milk Chocolate Chips.
8" Iron Skillet or 8" Pie Plate.

Instructions

Preheat your oven to 325 degrees F.
Line your skillet with the unbaked pie crust, and either cut off the excess crust or crimp the edges, set aside.
With a handheld or stand mixer with paddle attachment beat the eggs until light and foamy.
Now add the flour, granulated sugar and brown sugar and mix again.
Then add the butter and mix until completely combined.
Now fold the chocolate chips in until evenly distributed.
Place the batter evenly into the crust and bake for 35 minutes for a gooier center, add 10-15 more minutes, place foil on top to keep the crust from burning to get a firmer center.
Let cool completely and serve.

Notes

You could definitely substitute the milk chocolate chips with semi-sweet or dark chocolate chips if that's what you prefer.

Adapted from Toll House

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

Key Lime Pie Cups

September 7, 2015 By Holly

I hope you’re all enjoying your long weekend today, and if not, I have something to help out in the fun department. Yes, I know, I know, more key lime stuff.

Other than the fact that I’m totally obsessed with key lime, I feel like that now it’s the Fall season (still waiting for the 90 degree days to stop btw) I need to get one last citrusy recipe in before it’s all apples and pumpkins. I will say though, please don’t be surprised if I still throw one in at some point in the middle of winter because ~~I do what I want~~ I’m obsessed. I know I’m totally repeating myself ~~in more ways than one~~ but mini desserts are awesome.

The assumption would be, that my cheat day appetite would tolerate nothing but humongous, decadent desserts, but mini desserts are always fun ~~more in your mouth at a time of course~~. Anyways, onto these delicious little guys…

…the super sweet but tart key lime pie mix goes so perfectly with the sugar cookie cups, they definitely balance one another out. These are so perfectly handheld and adorable, and would be wonderful to serve to any guests you might have over. Have a wonderful Labor Day!

For the cookie cups, cookie mix into the bowl…

egg & butter…

all mixed up…

into your muffin tins…

out of the oven and pressing them with a teaspoon to form the cup shape…

now for the key lime filling, egg yolks whisked up…

then the sweetened condensed milk…

key lime juice & vanilla…

all mixed up…

into your pot to heat for a bit…

after stirring & heating for a while, you can see how it’s thickened…

after your key lime mixture cools, then pipe into your cups & enjoy!!!

Key Lime Pie Cups

2015-09-03 11:32:22

Yields 30

Mini cookie cups filled with key lime pie filling.

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THE COOKIE CUPS

1 Betty Crocker Package of Ready to Bake Sugar Cookie Dough.
1 Stick (1/2 Cup) of Unsalted Butter, Softened.
1 Egg.
Mini Muffin Pans.

THE KEY LIME FILLING

3 Large Egg Yolks.
1/2 Cup of Key Lime Juice.
1 (14 Ounce) Can of Sweetened Condensed Milk.
1 Teaspoon of Vanilla Extract.
Green Sprinkles for Garnish (Optional).

FOR THE COOKIE CUPS

Preheat your oven to 350 degrees F.
Liberally spray your mini muffin tins with non stick cooking spray.
With a handheld or stand mixer with paddle attachment mix your cookie dough mix, butter and egg together until dough forms.
Roll cookie dough into 1" balls pressing slightly in the middle into your cookie pans.
Bake for 9-12 minutes or until the edges are golden brown.
As soon as you take out your cookie cups, gently press them in the middle with a 1 teaspoon sized measuring spoon to form the cup shape, let cool completely.

FOR THE KEY LIME FILLING

Whisk together your egg yolks until lighter in color and bubbly.
Then whisk in your key lime juice, vanilla and condensed milk.
Pour your key lime mixture into a medium sized pot and while constantly stirring, cook over medium to low heat for about 15 minutes to make sure the egg is cooked through, make sure to watch it so it doesn't burn.
Remove and allow to cool completely (I placed in the fridge for a couple of hours).
Once the filling is cooled either using a piping bag, a ziploc baggie or a spoon place your key lime mixture into your cookie cups, garnish with some yummy green sprinkles and enjoy!

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

Southern Belle Moscow Mule

September 4, 2015 By Holly

Happy Cocktail Friday y’all!! So excited about this long weekend guys, for reals, long weekends are the bee’s knees. If I was in charge of important things I would totally make Saturday through Monday the official weekend all of the time.

I mean, think about how awesome it would be not to have to rush ~~errands, having a life~~ everything on Saturday to be able to enjoy a little off time, or is that just me? Four day work weeks would be totally a-okay with this chickadee, what about you guys?

Soo, to get your (hopefully) long weekend off right, I’m bringing you this Southern Belle Moscow Mule. It is another lovely recipe from my favorite cocktail company Belles Organics.

I did tweak the recipe from their original one due to my lack of being able to find ginger beer, but holy moly this stuff is so good y’all. It is so light and fresh, made even more so with my lime peel and basil garnishes. This drink is dang delicious and crazy easy to make because of the wonderful Southern Belle which is a perfect blend of vodka and lemonade. Everyone have a safe and wonderful loooong weekend!

First, Southern Belle (still can’t get over how awesome their packaging is)

then ale or beer…

then some ginger ale…

and enjoy!!!

Southern Belle Moscow Mule

2015-09-02 09:48:09

Yields 1

Light and refreshing cocktail perfect for any Belle.

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Ingredients

7 Ounces of Belle's Organics Southern Belle.
3 Ounces of Ale or Your Beer of Choice.
4 Ounces of Ginger Ale.
Lime or Lemon, Grated For Garnish (Optional).
Fresh Basil For Garnish (Optional).

Instructions

Mix all ingredients together and serve.

Notes

The original recipe called for ginger beer which I could not find anywhere, so that's why I subbed out a regular ale mixed with ginger ale, if you can find ginger beer you can use that instead of the ginger ale and regular ale.
This recipe made one very large drink, but can easily be double, tripled etc.

Adapted from Belle's Organics

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

Easy Blueberry Cupcakes

September 2, 2015 By Holly

Happy Wednesday everybody!! Jeez, can y’all believe it’s September ~~again!~~ now? For reals, what happened to the year? I swear it feels like it was just the new year and I was all ‘whoa, another year has gone by, what the heck?’ and now here we are on the brink of Fall again (woohoo! best time of the year).

Anyways, onto something more fun than the ~~too quick~~ passage of time, like cupcakes. I don’t know about y’all but I love blueberry muffins ~~hello wonderful carbs~~ and I’ve always wanted to make some cupcakes reminiscent of blueberry muffins, because frosting, but per usual was having a bit of a problem finding some I liked.

Soo, what’s a girl to do?…throw a bunch of stuff in a bowl and hope for the best of course..haha just kidding but I did make this recipe up on a whim. I have to say that these are hands down the moistest cupcakes I’ve ever made, and some of my most favorite. Also, these are easy peasy to make.

You will see that I added cheesecake pudding mix to my cupcakes in hopes that it would give it a distinct cheesecake flavor. The pudding mix definitely added a little bit of cheesecake tartness to them, but more than anything it added moisture.

Soo you’re welcome to use vanilla pudding mix instead. Oh also, cream cheese frosting on these babies, because cream cheese frosting is always a good idea. Hope these cupcakes can help with your hump day! Enjoy!

Cake mix…

oil…

buttermilk…

eggs…

sour cream…

pudding mix…

all mixed up…

sugar onto the blueberries…

then 1/2 of the blueberries into the batter, mix then add the other half…

all mixed up…

then into cupcake liners…

all baked up (yeah they’re kind of fug out of the oven)…

now for the frosting, cream cheese…

mixed up, now the butter & vanilla…

all mixed up and add your sugar…

all ready to be piped, yummy!

enjoy!!!

Easy Blueberry Cupcakes

2015-08-25 13:39:53

Yields 24

Super moist cupcakes filled with fresh blueberries and topped with cream cheese frosting.

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THE CUPCAKES

1 Box of Yellow Cake Mix.
3 Eggs.
1/2 Cup of Vegetable Oil.
3/4 Cup of Buttermilk.
1 Cup of Sour Cream.
1 1/2 Cups of Blueberries
1/4 Cup of Sugar (To Roll Blueberries In).
1 (4 Ounce) Pudding Mix In Cheesecake Flavor.

THE FROSTING

2 Sticks of Unsalted Butter, Softened.
2 Blocks of Cream Cheese, Softened.
4 Cups of Powdered Sugar.
1 Tablespoon of Vanilla Extract.

FOR THE CUPCAKES

Preheat your oven to 350 degrees F.
Line 24 cupcake tins with liners and set aside.
With a handheld or stand mixer with paddle attachment mix all of your ingredients except your blueberries & sugar together until smooth, don't over mix.
In a small separate bowl place your blueberries and sugar and mix together, then add half of your blueberries into your batter, mix then add the other half.
Using an ice cream scoop, fill your cupcakes 3/4 of the way full and bake for 18-20 minutes (I took mine out at 19).
Let cupcakes cool completely.

FOR THE CREAM CHEESE FROSTING

With a handheld or stand mixer with paddle attachment, cream your cream cheese until smooth.
Now add your butter and vanilla extract and mix again until combined.
Now add your powdered sugar 1 cup at a time until smooth, and spoon or pipe onto your cooled cupcakes.

By Holly

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

Belgian Coconut Waffles

August 31, 2015 By Holly

Happy Monday!!! You know what? Mondays as a whole are pretty blagh, right? You finally have to admit the weekend is over, you can’t sleep in another day, traffic jams ~~the worst~~ and the whole ‘being an adult’ has reared its ugly head again.

You know what helps with all of the blah-ness? Waffles of course! and not just any waffles, coconut waffles that are extra giant because they’re belgian waffles. I totally adapted this recipe from Bobby Flay after seeing him making these guys one morning because they looked so darn delicious.

As I’m sure some of you have noticed, I’m a sucker for anything coconut, yum yum. Now, if you’re not partial to coconut don’t let that deter you from making these because honestly, these don’t really taste like coconut, weird I know. I think the coconut just makes these super light and fluffy and nomable ~~it’s a word now just go with it~~. If you’re still concerned about these tasting like coconut just don’t add the coconut flakes at the end, and sub out the unsweetened coconut milk (though it doesn’t taste like coconut to me either).

I would also like to throw out there that these waffles are better than any I’ve ever had at a restaurant, ever, oh yeah, I totally just said that 🙂 Have a wonderful start to your week y’all!

All ingredients into the bowl…

all mixed up…

then the coconut…

after letting it chill for a while, heat up your waffle maker and spray well with non stick spray…

waffle batter into the maker…

bake, bake, bake, yes all messy…

look at that waffle awesomeness…

and enjoy!!!

Belgian Coconut Waffles

2015-08-24 11:35:02

Yields 6

Light and fluffy coconut waffles, these are delicious.

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Ingredients

2 Cups of All-Purpose Flour.
2 Tablespoons of Granulated Sugar.
1 Tablespoon of Light Brown Sugar.
1 Tablespoon of Baking Powder.
1/4 Teaspoon of Salt.
1 1/4 Cups of Whole Milk.
1/2 Cup of Unsweetened Coconut Milk.
6 Tablespoons of Unsalted Butter.
3 Tablespoons of Canola Oil.
3 Whole Eggs.
1/3 Cup of Shredded Sweetened Coconut, Plus More For Garnish.
Belgian Waffle Maker.

Instructions

With a handheld or stand mixer with paddle attachment place all of your ingredients into the bowl except the shredded coconut and mix until smooth.
Now add the shredded coconut, and fold it in.
Cover your bowl and let it rest in the fridge for at least 30 minutes.
Now heat your waffle maker according to the directions (I put mine on the highest setting), and once heated spray your waffle maker very well bakers spray.
Now pour 3/4 cup of waffle batter into your maker and shut the lid, letting bake for 4 minutes (that was according to my waffle maker's instructions, and they were perfect).
Once all waffles are made, drizzle more butter, syrup or some toasted coconut if you like and enjoy!

Notes

Just be sure to check the instructions on your waffle maker, mine told me specifically how much batter and how long to cook etc.

Adapted from Bobby Flay

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

Key Lime Martini

August 28, 2015 By Holly

Happy Cocktail Friday Everybody!! Ok I’m just going to come out and say it…I have a key lime problem, for reals. I don’t what happened, I went from being super anti key lime for years to now being obsessed and wanting to put it in everything, like everything, hence today’s recipe.

I ~~obviously~~ had quite a bit of key lime juice hanging around, and because I didn’t want it to go bad ~~or so I told myself~~ I figured I needed to use it up and thought a key lime cocktail would be super fun. In my search for a key lime cocktail, honestly, I wasn’t having much luck, sooo I figured I would just make something up 🙂

I am loving this drink y’all, it is super tart but there is enough sweetness to keep it from being completely face puckering. I do want to point out that I used birthday cake flavored vodka because I didn’t have vanilla vodka like I wanted to use but I truly don’t think there was any difference. Have a wonderful and safe weekend everyone!

Guess what…key lime juice…

now the vodka…

some triple sec…

some sweetened condensed milk, then I forgot to photograph the milk, oops…

put some honey around the rim then dip your glasses into the sprinkles…

then enjoy!!!

Key Lime Martini

2015-08-24 08:37:01

Yields 2

Tart, but sweet martini filled with all the flavors of key lime.

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Ingredients

2/3 Cup of Key Lime Juice.
1 Ounce of Vanilla Vodka or Birthday Cake Vodka.
2 Ounces of Triple Sec.
5 Tablespoons of Sweetened Condensed Milk.
2 Tablespoons of Whole Milk.
Green Sprinkles For Garnish (Optional).

Instructions

If putting a sprinkle garnish around the edge of your glasses, pour sprinkles into a small plate, then rub honey around the edge of your glasses and place the tops of the glasses into the sprinkles until well coated.
Mix all of your ingredients together, pour into your glasses and serve 🙂

By Holly

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