All Recipes Archives - Page 35 of 48

Earl Grey Creme Brulee

August 26, 2015 By Holly

I know I am guilty of constantly saying OMG this is my favorite dessert, or I just looove this one best, or I can’t get enough of [fill in the blank] these days, but creme brulee is hands down my favorite dessert ever ~~and ever and ever~~.

I have gone to restaurants for my cheat day just for their creme brulee. That burnt sugar top that cracks open when your spoon hits it, the creamy custard filling, mmmm, and don’t get me started if they put whipped cream and berries on top, swooooon.

I’ve wanted to make creme brulee at home for forever but have been a big wuss about doing it because they seem so complicated, aka a lot of work.

There was also the part of heating and semi cooking the custard then baking and torching etc., etc., but I am proud to say I stopped being lamesauce and made some all by my little self 🙂 Oh, and did I mention I infused the custard with Earl Grey Tea my most favoritest kind of tea in the whole wide world?

Oh yeah, I totally did and it was sooo flipping good y’all, having done it before I knew it would be good, but dang these were super good, and not nearly as hard to make as I had expected. Have an awesome day!!!

First, cream into the pan…

nice and bubbly around the edge, time to take off of the heat…

then tea bags into the cream…

while that steeps, egg yolks & sugar into the bowl…

whisk, whisk, whisk…

while whisking, pour your steeped and slightly cooled cream into your egg mixture…

mix, mix, mix this all together…

towel and ramekins into your pan…

custard into the ramekins…

then water into the pan…

tented and in the oven…

out of the fridge and sugar on top before getting torched…(sorry no pic, holding a camera and a torch at the same time seemed slightly hazardous, hehe).

and enjoy!!!

Earl Grey Creme Brulee

2015-08-21 13:43:21

A fun take on a traditional creme brulee that is infused with Earl Grey tea.

Write a review

Save Recipe

Ingredients

2 Cups of Heavy Cream.
6 Egg Yolks.
3 Earl Grey Teabags.
4 Tablespoons of Granulated Sugar.
Additional Sugar for Caramelization.
6 Small Ramekins.
9x13 Baking Pan.
Kitchen Torch (Optional).

Instructions

Preheat oven to 325 degrees F.
In a small pot, pour your heavy cream in and heat over medium heat stirring until the edge starts to bubble.
Remove from heat and steep your tea bags for at least 15 minutes.
While your tea is steeping, in a separate bowl place your egg yolks and sugar and whisk very well until thickened.
Now remove the tea bags, squeezing them out into the pan before removing.
Slowly pour the cream into the egg mixture whisking constantly until you have a thickened custard.
Now line your baking pan with a kitchen towel and place ramekins on top of the towel.
Fill your ramekins evenly with custard, then pour hot water into your baking dish until it reaches halfway up your ramekins.
With aluminum foil tent your pan and place in the oven.
Bake for 20 minutes, then remove the tent and continue to bake for a 10 more minutes, or until the center jiggles slightly when you shake it.
Let your ramekins cool completely then wrap each one with plastic wrap and place in the refrigerator for at least 3 hours or overnight (which I did).
When ready, evenly sprinkle the tops of your custards with granulated sugar and torch it until nice and crispy and brown.

Notes

If you don't have a kitchen torch, you can place your rack at the top of your oven set on broil and brulee your custards that way, just be sure to watch because they will get crispy in a hurry 🙂

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

The Bad Monkey

August 24, 2015 By Holly

Happy Monday everybody!! At the risk of seeming like a lush (I’m not for the record), I’m bringing y’all a totally killer drink for your Monday. Maybe you don’t want the weekend to end, maybe you need something to soften the blow that it’s Monday again, I’m not judging ~~pinky promise~~, I’m just here to share a super delicious cocktail that yours truly created.

On a recent cheat day I had a wonderful tropical cocktail at a restaurant that had banana rum in it which was delicious, and it got me thinking how versatile bananas are (that sounds weird, sorry). Seriously though, bananas can make something tropical and beachy, but then also be made warm, inviting and homey like banana bread.

Sooo, I decided to use banana rum in a cocktail that was not your typical tropical flavor. I couldn’t find anything that I liked so I just made up something 🙂 I’m not a fan of patting oneself on the back, but this drink is gooood y’all. It’s so rich, creamy and decadent, and I am just in love with this cocktail. This drink is done in a snap and beyond tasty so I hope you get to enjoy one soon, have a happy Monday!

First, milk…

now the dulce de leche all mixed up…

then the banana rum…

and enjoy!!!

The Bad Monkey

2015-08-21 09:27:02

Yields 2

A decadent cocktail filled with milk, dulce de leche and banana rum.

Write a review

Save Recipe

Ingredients

1/2 Cup of Milk
2 Tablespoons of Dulce De Leche
4 Ounces of Banana Rum

Instructions

In a measuring cup or small bowl, place your milk and dulce de leche and mix together until blended (if you're having a hard time getting the dulce de leche to dissolve, just slightly warm up the milk beforehand).
Now add your banana rum, mix all together and serve

By Holly

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

Coconut Cream Pie Shots

August 21, 2015 By Holly

Happy Friday everyone! I’m totally bringing y’all shots today, well, of the non-alcoholic variety anyway. I’m completely obsessed with these little mini desserts of awesome.

They’re filled with coconut (one of my favs), creamy, kind of fancy looking and darn easy to make. I will at some point make a real coconut cream pie from scratch (I say so optimistically) but for now these little guys filled every coconut cream pie craving I had been having, and hello! they are so adorbs.

BTW I totally think that these would be so fun to serve at a dinner party or any little get together you might have.

Have a wonderful, fun and safe weekend y’all, any I hope you get to make these delicious and fun mini desserts.

First, pudding mix into the bowl…

now cream of coconut…

then milk…

all mixed up, then into the fridge…

cream your cream cheese…

then pudding mix into the cream cheese…

all mixed up…

then your coconut flakes in, and mix again…

then layer your glasses alternating your coconut cream pie mix and whipped cream (if you want)…

yummies!!

Coconut Cream Pie Shots

2015-08-19 18:40:17

Write a review

Save Recipe

COCONUT CREAM PIE MIX

1 (4 Ounce) Instant Vanilla Pudding.
1/2 Cup of Cream of Coconut.
1/2 Cup of Milk.
1 (8 Ounce) Block of Cream Cheese, Softened.
1/4 Cup of Sweetened Flaked Coconut.
Additional Coconut, Toasted for Garnish (Optional).

WHIPPED CREAM

1 Cup of Heavy Whipping Cream.
1/4 Cup of Granulated Sugar.

FOR THE COCONUT CREAM PIE MIX

In a bowl place your pudding mix, cream of coconut and milk, stirring until combined then place in fridge.
With a handheld or stand mixer with paddle attachment beat your cream cheese until light and fluffy then add your pudding mixture and mix again.
Now add your flaked coconut and mix again until combined.
Place your coconut cream pie mix into the fridge for a couple of hours so it will be easier to pipe into your shot glasses.

FOR THE WHIPPED CREAM

With a handheld or stand mixer with whisk attachment, place your heavy whipping cream and sugar into your bowl and whip, whip, whip until stiff peaks form.

FOR ASSEMBLY

Place your whipping cream and coconut cream pie mix in 2 separate piping bags and alternate the whipping cream and coconut cream pie until your shot glasses are full, then enjoy.

Notes

To add toasted coconut garnish, I placed a handful of the coconut flakes on a tray in my toaster oven right next to the burners at 350 degrees for about 5 minutes, just watch very carefully so they don't burn 🙂
Also, you don't have to do layers of whipped cream and the coconut cream pie mix, you can totally just do coconut cream pie by itself.

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

Lucky Charm Krispy Treats

August 19, 2015 By Holly

I hope none of y’all have read the title of this recipe and let out a big sigh at another krispy treat recipe, especially so soon after my Snickerdoodle Krispy Treats, but honestly I just couldn’t help myself. I always seem to forget how awesome homemade krispy treats are… like, can’t quit eating until they’re all gone kind of awesome.

Let’s be real, the pre-made in the shiny bag, though tasty, don’t hold a candle to the real deal. Since I love and have always loved Lucky Charms (I’m an adult I promise), I figured melted butter and marshmallows thrown into a giant bowl of Lucky Charms couldn’t be anything less than amazing, and I was right.

Y’all, I had planned on saving some of these for my neighbor’s kids, and I almost ate the entire pan without even realizing it, please no judgement. These are sooo delicious, and now I am already planning on making other versions of these. Happy Wednesday!!

Lucky Charms into the bowl…

melt some butter…

once melted, add marshmallows, salt and vanilla…

all melted…

onto your cereal and all mixed up…

into your pan…

and enjoy!!!

Lucky Charm Krispy Treats

2015-08-17 12:52:48

Lucky Charms have never tasted so gooey and wonderful as they do in these Lucky Charm Krispy Treats.

Write a review

Save Recipe

Ingredients

8 Cups of Lucky Charms Cereal.
1 Cup (2 Sticks) of Butter.
2 (10 Ounce) Bags of Miniature Marshmallows.
2 Tablespoons of Vanilla.
1/2 Teaspoon of Salt.
9x13 Pan.

Instructions

In a large bowl place your Lucky Charms Cereal, set aside.
Place aluminum foil into your 9x13 pan and spray with non stick spray and set aside.
In a large saucepan over low heat, melt your butter.
Once melted, add the marshmallows, vanilla and salt, stirring over low heat until marshmallows are melted, and everything is completely mixed together.
Remove your marshmallow mixture off the heat and immediately pour over cereal and gently stir together until the cereal is completely coated, then evenly spread your mixture into your foiled pan.
Let your cereal mixture cool to room temperature uncovered, and once set remove from pan by lifting out the aluminum foil and cut into pieces and enjoy!

By Holly

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

Homemade Doggie Treats

August 17, 2015 By Holly

Happy Monday y’all! I will be sharing a recipe today that is a little unorthodox (to say the least) from what I normally do, because it’s not a cheat day treat for people but for the fur babies in your life.

Well, I wouldn’t say these were a treat in the sense that they’re bad, because these are definitely not, these are totally filled with healthy but definitely tasty stuff for your pooch.

These were so much fun to make for my sous chef, who was extra helpful in the kitchen that day because she totally knew these were for her and she just loooves sweet potatoes…look at that precious face! Btw, totally not asking her to do a trick, that’s just how she begs haha.

A heads up though, this dough is super duper sticky, so most definitely flour the bajeez out of your counter before rolling it out, otherwise you’re going to have a heck of a time getting your cookies out in one piece to bake–not that I had that problem or anything hehe. Lacy just loves these treats, so much so that I had to hide the container because she would sit, stare and sigh very loudly for them haha. I think the doggie in your life will also love these too! Have an awesome day!

Start with your cooked sweet potatoes (sorry, just one here)…

scooped out and into the bowl…

now add your eggs…

now the applesauce and coconut oil…

all mixed up…

now for some whole wheat flour…

and mix again, then place onto a well floured counter…

all rolled out…

cookie cutter into the dough…

onto your pan…

yummy for your doggies tummy!!

Homemade Doggie Treats

2015-08-13 12:56:19

Yields 32

A perfectly healthy and yummy treat for your fur baby.

Write a review

Save Recipe

Ingredients

2 Medium Sweet Potatoes, Cooked.
3 Cups of Whole Wheat Flour, Plus More for Counter.
1/2 Cup of Unsweetened Applesauce.
2 Eggs.
2 Tablespoons of Coconut Oil.

Instructions

Preheat your oven to 350 degrees F.
You can either boil your sweet potatoes until fork tender or microwave on high until tender.
Cut your sweet potatoes in half and scoop out the flesh and place into your bowl.
Now add your eggs, applesauce and coconut oil to your potatoes, mash together with a fork or potato masher until well blended.
Now add your whole wheat flour and mix until blended.
Turn your (very sticky) dough out onto a very very well floured surface and with a well floured rolling pin, roll your dough to about 1/4-1/2 inch thick.
Using whatever cookie cutter shapes you like, cut out your cookies and place on a baking sheet and bake for 15-20 minutes, or until the desired consistency you like is reached.
Let cool and store in airtight container until it's your dog's treat time 🙂

Notes

If you want your cookies really crisp, you can bake for 25-30 minutes, I wanted mine to be a little soft so 18 minutes was sufficient.
After you have cut out as many treats as you can, you can totally ball up the dough and re-roll it out to cut out more.

By Holly

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

S’mores Martinis

August 14, 2015 By Holly

Happy cocktail Friday y’all! So this past Monday was totally National S’mores Day, and again I didn’t know, which totally makes me feel like food blogger failure…luckily these martinis are totally going to make up for it, pinky promise y’all.

I’m obviously a huuuge s’mores fan, see here, so to be able to drink s’mores (especially in an adult way) is super wonderful. Y’all I totally had to buy marshmallow vodka for this recipe too, which hello, I totally didn’t even know was a thing.

I was completely skeptical too that the vodka would even be marshmallow-ey enough but wowza, marshmallow in a bottle for reals. These are so yummies and took me a quick second to make too. Have a wonderful weekend!

I almost feel silly putting step-by-step photos because these are so easy, but glass into chocolate…

now graham cracker crumbs…

chocolate milk…

heavy cream…

and vodka…

now enjoy!!!

S'mores Martinis

2015-08-12 11:01:58

Yields 2

A lovely cocktail with all the flavor of wonderful s'mores.

Write a review

Save Recipe

Ingredients

1/4 Cup of Chocolate Syrup.
1/4 Cup of Graham Crackers, Finely Crushed.
1/2 Cup of Marshmallow Vodka.
1/2 Cup of Chocolate Milk.
1/2 Cup of Heavy Cream.
Large Marshmallows for Garnish (Optional).

Instructions

Place chocolate syrup in a small plate and place the tops of your glasses in the chocolate syrup until rims are well covered.
Place your graham crackers in a small plate and dip the chocolate syrup rimmed glasses into the graham crackers until well coated with crumbs, and set aside (or you can place in freezer for a frosted glass look).
Mix your chocolate milk, heavy cream and vodka then place in your glasses, garnish with a marshmallow or two if you like and serve.

Notes

I totally forgot to buy chocolate milk, so I just mixed enough chocolate syrup with regular milk and voila!

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

Easy Skillet Apple Pie

August 12, 2015 By Holly

I am in looooove with this pie y’all. A few years ago I made a from-scratch apple pie (even the crust, shocker I know) and yes it was delicious, but I have to say this pie is way better and about a million ~~trillion~~ times easier to make.

I totally saw this recipe on Trisha’s Southern Kitchen on The Food Network and was sold right away at the ease of this pie and immediately put it on my cheat day list to make.

Y’all, the caramelization that happens on the bottom and sides of the crust on this pie is what really puts it over the edge of awesome. You will have the whole, eye roll, holy junk, this is amazing, can’t stop eating it, moment I promise.

Oh, and the whipped cream?! I changed it up from the original recipe, and may I humbly say made it even better? Oh yeah, I did…It tastes more like a rich buttercream frosting than whipped cream because of the extra sugar, the added brown sugar and a bit more cinnamon.

If you think you can’t make a homemade (well, semi-homemade) apple pie, trust me you can definitely whip this up no problem. Have an awesome day y’all!

First, melt some butter in your skillet…

now add some brown sugar…

all melted and mixed together…

now remove from the heat and add your pie crust…

add your pie filling and sprinkle some of the cinnamon/sugar mixture…

time for the 2nd pie crust to go on top, and just fold in the extra pie crust, no need to be perfect either…

now some more butter, and cinnamon and sugar…

then cut some vents…

had to show all the edges bubbling up all gorgeous in the oven mmmm…

fresh out of the oven, look at all of that caramel goodness…

now time for some cinnamon whipped cream, heavy whipping cream and sugar into the bowl…

all whipped up…

now time for brown sugar and cinnamon…

look how pretty and yummy…

onto your pie and enjoy!!

Easy Skillet Apple Pie

2015-08-06 12:23:58

A delicious apple pie baked to perfection in an iron skillet that is a cinch to make.

Write a review

Save Recipe

THE APPLE PIE

1 Stick (1/2 Cup) of Unsalted Butter.
1 Cup of Light Brown Sugar.
2 Refrigerated Rolled Pie Crusts (I Used Pillsbury).
1 (21 Ounce) Can of Apple Pie Filling.
1 Tablespoon of Cinnamon, 2 Tablespoons of Sugar (For Cinnamon Sugar Mixture).
9" Cast Iron Skillet.

THE CINNAMON WHIPPED CREAM

2 Cups of Heavy Whipping Cream.
1 Cup of Granulated Sugar.
2 Tablespoons of Brown Sugar.
1 Tablespoon of Cinnamon.

FOR THE APPLE PIE

Take your pie crusts out to sit at room temperature for at least 20 minutes, so they will roll out nicely.
Preheat the oven to 400 degrees F.
Place your skillet on your stove-top and melt the butter, reserving 1 tablespoon of the butter.
Then add the brown sugar to the butter and melt them together on medium heat, about 2 minutes.
Remove your skillet from the heat and place one of your pie crusts on top of the butter/sugar mixture, lining your skillet.
Now pour your apple pie filling over the crust and evenly sprinkle 1 1/2 tablespoons of the cinnamon sugar mixture over the pie filling.
Now place the other pie crust over the filling, folding inwards any of the extra crust.
Brush the top of the pie with the reserved melted butter, then sprinkle the rest of the cinnamon/sugar mixture over the top of the pie.
Cut vents in the middle of the pie.
Bake for 30 minutes.
You can either serve warm, or you can let cool and top with the cinnamon whipped cream.

FOR THE CINNAMON WHIPPED CREAM

With a handheld or stand mixer with whisk attachment, in your bowl place your heavy whipping cream and granulated sugar and beat until stiff peaks form.
Now add your brown sugar and cinnamon and beat again until evenly combined.
You can either pipe or dollop your cinnamon whipped cream onto your pie, enjoy!

Adapted from Trisha Yearwood

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

Key Lime Pie Dip

August 10, 2015 By Holly

Due to my new found obsession with all things key lime pie, I am just ecstatic about this dip. Why? well, because not only is this the absolute easiest dip I’ve ever made with the fewest ingredients, but y’all, this dip tastes exactly like key lime pie.

I’m not even exaggerating, this dip tastes precisely like a freshly baked key lime pie without any of the hassle. When I say I couldn’t quit eating this dip, I am not even a little bit exaggerating–seriously, can y’all tell how much I love this dip?!

Also, the added whipped cream piped around the edge of this dip and the crumbled graham crackers on top of that put this over the edge of awesomeness.

Please, if you love key lime pie, you’re going to devour this dip, and with two whole ingredients there’s no reason not to go and make it (seriously, today isn’t soon enough). This is going to make for a very Happy Monday to you guys! 🙂

sweetened condensed milk…mmmm…

key lime juice…

all mixed up…

into your pan or bowl, and into the fridge to hang out for a while…

now for some whipped cream…heavy whipping cream, sugar and whip, whip, whip…

look how pretty and yummy!

Key Lime Pie Dip

2015-08-05 09:37:49

All the flavor of a key lime pie in a super simple dip.

Write a review

Save Recipe

Ingredients

1 Cup of Key Lime Juice.
2 (14 Ounce) Cans of Sweetened Condensed Milk.
2 Cups of Heavy Whipping Cream, For Garnish (Optional).
1 Cup of Granulated Sugar, For Garnish (Optional).
Graham Crackers, For Dipping.
9" Pie Dish.

Instructions

Mix the key lime juice and the sweetened condensed milk together until well blended.
Pour your key lime mixture into your pie pan and refrigerate for at least 3 hours to set up.
After setting up, if you would like to garnish your dip with whipped cream, place your 2 cups of heavy whipping cream and sugar in a bowl with a hand mixer or stand mixer with whisk attachment and beat until stiff peaks form.
I piped my whipped cream with a Wilton disposable bag with an open star tip, then crumbled some graham crackers on top of the whipped cream.
Then enjoy with some graham crackers.

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

Mango Pineapple Margaritas

August 7, 2015 By Holly

Happy Cocktail Friday!! This drink is pure summer time, hanging out on a beach (wish I was on a beach, aahhh), relaxing in the sunshine goodness y’all. I personally think this is an exceptionally good margarita due to all of the pineapple mango awesomeness in this drink, and I totally think you will too.

I’m sure fresh mango and pineapple would be perfectly delicious in this drink, but finding and using pre-cut frozen mango and pineapple was just too easy. If you’re going to use frozen fruit too just make sure to let it sit out at room temperature for a couple of hours before making your margaritas so it blends up nice and smooth.

This drink was out of the blender and into my glass in less than 10 minutes (and probably only that long because I stop and take photos). Summer is still definitely kicking around these parts and this drink was perfection my last cheat day, aka dang hot out y’all.

Semi frozen fruit into the blender…

then sugar…

then tequila, lime and lemon juices…

then into the glasses…yummy!!!

Mango Pineapple Margaritas

2015-08-04 09:59:55

Yields 2

All the taste of summer in these mango pineapple margaritas.

Write a review

Save Recipe

Ingredients

1 Cup of Frozen Pineapple Chunks, Slightly Thawed.
1 Cup of Frozen Mango Chunks, Slightly Thawed.
4 Ounces of Tequila.
2 Tablespoons of Granulated Sugar.
1 Tablespoon of Lemon Juice.
1 Tablespoon of Lime Juice.
Extra Granulated Sugar For Rim Garnish (Optional).
Honey For Rim Garnish (Optional).

Instructions

In a blender place your mango, pineapple, tequila, sugar, lime and lemon juices and blend on high until smooth.
Using my finger I placed a little honey around the rims of my glasses, then dipped the tops of the glasses into the sugar placed on a plate until well coated.
Then evenly divide your margarita into your glasses and enjoy!

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

Easy Blackberry Custard

August 5, 2015 By Holly

Y’all, this really puts the easy in Easy Blackberry Custard, for reals. The only thing that almost messed me up was how much custard batter this recipe made.

Luckily, I had double the amount of blackberries and an extra pie shell which was the perfect amount to make 2 separate pies, and thank goodness because this pie was gobbled up super duper fast.

I would like to mention that I used frozen blackberries because I was having a heck of a time finding enough fresh ones, but next time I will either find enough fresh ones or really really dry them off if frozen because there was a little more moisture in the custard than I would have liked (but still delicious!).

Anyways, this custard is super awesome and I will definitely be trying other kinds of fruit in the future because, dang it, this is super yummy and so easy to throw together. Have a wonderful hump day y’all!

First, eggs (or is it the chicken? sigh, I’m so lame haha)…

now sugar and vanilla…

now some milk…

mix, mix, mix…

blackberries into the unbaked pie crust…

now custard onto the blackberries…

bake, bake, and please ignore the dirty oven door…

fresh out of the oven…btw your kitchen is gonna smell amazing while this is baking…

such a beautiful color, am I right? 🙂

Easy Blackberry Custard

2015-08-03 12:56:56

Yields 2

Delicious and easy blackberry custard.

Write a review

Save Recipe

Ingredients

2-9" Unbaked Pie Shells.
4 Cups of Fresh or Frozen Blackberries.
4 Eggs.
1 Cup of Sugar.
1 1/3 Cup of Whole Milk.
1 Tablespoon of Vanilla Extract.

Instructions

Preheat oven to 400 degrees F.
Place 2 cups of blackberries in the bottom of each of your pies shells.
In a bowl, beat your eggs, milk, sugar and vanilla together and pour evenly over the blackberries in each pie.
Bake for 50 minutes, but place aluminum foil loosely on top of each pie after the first 15 minutes of baking.
Remove from the oven, let cool and place in fridge for at least 3 hours, then enjoy!

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