All Recipes Archives - Page 38 of 48

Krispy Kreme Pie

June 17, 2015 By Holly

I don’t know how I didn’t know, but I was not aware at all that last Friday was national doughnut day. I was super bummed because me and doughnuts are bff’s (and totally felt like I should have been in the know) and also because Friday is not my cheat day which means I wasn’t able to swing by Krispy Kreme and get a super hot, fresh, amazing doughnut for free.

I thought to myself oh well, and that I would make up for it by having a doughnut ~~or twelve~~ on my cheat day. Honestly, kind of didn’t think just doughnuts were gonna cut it, and since I’ve had a few recipes for doughnut pies pinned for a while, I thought this would be the perfect time.

My biggest concern about this pie was that it was going to be too sweet, I mean that’s a lot of doughnuts and glaze in there after all.

I was pleasantly surprised to find that this pie wasn’t overly sweet at all or even close to it. It tastes like a super awesome bread pudding in pie form, and soo easy to throw together. Next time I make it, I will definitely pour a glaze over it, but this stuff was still awesome on it’s own.

First tear or cut up your doughnuts and throw into your bowl…

now eggs, vinegar, butter and vanilla…

then sugar…

all mixed up…

pie crust rolled out (please ignore my lack of pie edge crimping skills)…

now mixture into the pie crust…

baking…

and enjoy!!!

Krispy Kreme Pie

2015-06-15 12:12:42

Delicious pie made from Krispy Kreme Doughnuts.

Write a review

Save Recipe

Ingredients

1 Refrigerated Pie Crust.
3 Regular Glazed Donuts
2 Large Éclair Donuts (Chocolate Frosting on Top, Cream In the Middle).
3 Eggs, Beaten.
1 Stick of Butter, Melted.
1/4 Cup of Granulated Sugar.
1 Teaspoon of Vanilla Extract.
1 Tablespoon of White Vinegar.
9" Pie Pan.

Instructions

Preheat your oven to 350 degrees F.
Line your pie pan with the refrigerated pie crust, crimping the top edges with your fingers if you wish.
Cut or tear all of your donuts into quarters or sixths (just depends how big you want them) and place into a large bowl.
Now add the eggs, butter, sugar, vinegar and vanilla and mix until combined.
Now pour your mixture into your pie crust and bake for 35-40 minutes or until the top of the crust is golden.
Let cool completely and serve with either whipped cream, ice cream, or maybe a glaze.

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

Garlic Parmesan Breadstick Bites

June 15, 2015 By Holly

One of my favorite go-to salty & savory cheat day yummies is garlic & parmesan breadsticks, I mean do you blame me? Carbs, cheese and butter are always a good idea. Anyways, there is this absolutely fabulous Italian restaurant near me that makes everything super fresh, including all of their dough for their pizzas and their breadsticks.

I can’t tell you how many times I have ordered and picked up their amazing food for my cheat day. Well, as much as I could eat there every cheat day, sometimes I don’t feel like getting out in the traffic –if you live in the Atlanta area, I know you feel me on this. I figured since I had had such good luck using Publix’s fresh pre-made dough for my Easy Skillet Pizza, that this would definitely be my starting point for my breadstick bites.

I know, I know, I totally cheated by using this dough, but I’m not quite there yet to tackle making a from-scratch dough. Y’all these breadstick bites are going on my mental list of super easy peasy things to make but are also crazy stupid delicious. These are beyond addictive, seriously, my little sister had one, then proceeded to ~~inhale~~ eat the rest of them. They are soft, garlicky, buttery, cheesy and basically perfect, so just go ahead and make these asap. 🙂

dough all smooshed out, sorry hard to see the dough, a thunderstorm had rolled in and it was dark…

all cut up…

baking up so nicely…

while baking, place cheese into a bowl…

now the melted butter and garlic powder…

throw in some hot breadstick bites…

all mixed up and ready to eat…

sooo delicious y’all!..

Garlic Parmesan Breadstick Bites

2015-06-11 10:02:13

Deliciously soft breadstick bites, filled with all of the flavors of garlic and parmesan.

Write a review

Save Recipe

Ingredients

1 (16 Ounce) Bag of Pre-Made Publix Dough.
1 Stick (1/2 Cup) of Unsalted Butter, Melted.
1 Cup of Parmesan, Finely Shredded.
1/2-1 Tablespoon of Garlic Powder (depending on how much you prefer).
1-2 Teaspoons of Salt, or To Taste.
Large Sheet Pan.

Instructions

If using pre-made dough, let it sit at room temperature for at least 30 minutes.
Preheat your oven to 375 degrees F.
On a floured surface, place your dough.
Using your hands flatten and stretch it out into an even shape at 1/2 inch in thickness.
Using a bread knife, cut your dough into desired size bites.
Place your dough pieces onto your non stick sprayed pan and bake for 12-15 minutes or until the outsides are golden brown.
While your bites are baking, in a large bowl place your shredded parmesan, melted butter, garlic powder, salt to taste, and mix all together.
Once you take your bites out of the oven and while still hot, place them into your butter/garlic/parmesan mixture and mix until all of the bites are thoroughly covered, then enjoy!

Notes

I used pre-shredded parmesan, but then used my handheld chopper to get the pieces really small, you could also use a knife.
Remember you can use as little or as much garlic, parmesan or salt as you like.

By Holly

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

Disneyland Dole Whip

June 12, 2015 By Holly

So I guess I need to preface this post with the fact that I’ve never been to Disneyland…Disney World plenty, including earlier this year (sooo fun, it really is magical y’all!) but the whole time I lived in California ~~because I was being worked to the death for the sake of entertainment~~ I never had a chance to get there. My mom kept telling me how they have these Dole Whips there that are apparently super famous and super delicious, and how I needed to make one.

(Please note the official Disneyland flag in the pics below that my mom got there when she was just a little girl, so cute). I have since found out that they now serve these at the Magic Kingdom at Disney World too, but it wasn’t my cheat day while I was there so I avoided even seeing all of the fun ~~bad~~ food as much as possible (which by the way is everywhere at Disney! I lost count at how many Mickey Mouse ice creams I looked at longingly, no worries my dude ate them for me haha).

Soo, anyways, after hearing about this delicious and fun ~~even without alcohol~~ drink about a million times, I tracked down several recipes for them and decided to give them a whirl. Not gonna lie, I was a little skeptical because, well, pineapple, pineapple juice and ice cream? Don’t get me wrong I love both, but together I wasn’t sold…well, that is until I had one. Oh sweet goodness, these are ammaazzing. I could not stop drinking this stuff y’all. It’s creamy, but sweet and tangy from the pineapple juice. Sooo good! Please do yourself a favor and make these, like, tonight 🙂

First, place your semi-thawed pineapple in your blender…

all blended…

now your ice cream and some pineapple juice…

all blended…

after freezing for a bit, scoop into your cups, and put as much or as little pineapple juice as you like…

just sooo good y’all…

Disneyland Dole Whip

2015-06-10 10:35:27

Fun, fruity and refreshing, these Dole Whips are delicious.

Write a review

Save Recipe

Ingredients

1 (16 Ounce) Bag of Dole Frozen Pineapple Chunks.
4 Cups of Vanilla Ice Cream (I Used Breyers).
12-20 Ounces of Dole Pineapple Juice.

Instructions

Half way thaw your frozen pineapple, I honestly forgot to leave the pineapple out to thaw so I zapped it in the microwave for 30-45 seconds.
In a blender, place your pineapple in it and puree it, I would intermittently use a spatula to scrape down the insides of the blender to move around the pineapple to make sure it was all pureed well.
Now add your ice cream and around 8 ounces of your pineapple juice, and blend thoroughly.
Freeze this mixture for 1-2 hours to set it.
Scoop your mixture into glasses and pour more pineapple juice over each scoop of ice cream.

Notes

I put 12-20 ounces of pineapple juice because it is really up to your taste, I like quite a bit of pineapple juice on my ice cream and you may not, put as little or as much as you like 🙂

Adapted from Six Sister Stuff

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

The Best Key Lime Pie

June 10, 2015 By Holly

Ok y’all I’m just gonna say it, this is the best darn key lime pie ever. Certainly the best one I’ve ever had, and not to mention when I shared this with family and friends they all said without me asking that this was the best they’d ever had too…boom!

This recipe comes courtesy of one of my fabulous neighbors Patty who concocted this recipe with her mother years ago. She said they probably made 20+ different versions of this pie before they found just the right amount of awesome (my words, not hers).

The crust is absolutely the perfect mixture of graham crackers with the added bonus of almonds which I think just makes this crust, and the filling is the perfect amount of tartness and sweetness.

Y’all this pie was gone in a quick second, there is no having just one piece. I’m already planning on making a few of these my next cheat day, for reals y’all.

Thanks soo much to Patty for being nice enough to share this with me. This is too easy and too darn delicious not to make, so what are you waiting for? 🙂

First graham cracker crumbs into the bowl…

now the chopped up almonds…

the sugar…

and the butter…

all mixed up…

into your pie plate…

egg yolks in the bowl…

mix, mix, mix then slightly thickened and lighter in color…

with the sweetened condensed milk added…

somebody was looking too pretty while hoping for some pie…

now slowly add the key lime juice…

into your cooled crust…

bake, bake, bake…

and enjoy! Trust me you will! 😀

The Best Key Lime Pie

2015-06-08 12:58:02

Perfectly delicious homemade key lime pie.

Write a review

Save Recipe

THE CRUST

1 Cup of Graham Cracker Crumbs.
1/4 Cup of Granulated Sugar.
1/4 Cup of Finely Chopped Sliced Almonds.
1/3 Cup of Butter, Melted.
9" Glass Pie Plate.

THE FILLING

6 Egg Yolks.
1 (14 Ounce) Can of Sweetened Condensed Milk.
2/3 Cup of Fresh Key Lime Juice ( I used 'Nellie & Joes' bottled juice).

THE WHIPPED CREAM TOPPING (Optional)

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

FOR THE CRUST

Preheat your oven to 375 degrees F.
Place all ingredients in a bowl and blend well.
Evenly press into glass pie plate.
Bake for 8 minutes, remove from oven and let cool completely (I stuck mine in the fridge to speed up the cooling process).
Reduce oven temperature to 350 degrees F.

FOR THE FILLING

With a handheld or stand mixer with paddle attachment beat the egg yolks until thick and light colored.
Now add your sweetened condensed milk and blend in.
Now slowly blend in your lime juice.
Pour your filling into your cooled crust and bake at 350 degrees F. for 20-25 minutes (I took mine out at 22 minutes) or until the top is dry to the touch.
Let cool to room temperature and refrigerate for at least 2 hours before serving.

FOR THE WHIPPED CREAM TOPPING

In a chilled bowl (preferably) using a whisk or whisk attachment, place your cold heavy whipping cream and sugar.
Continue to whisk until thickened, light and fluffy.

Notes

I used a Wilton disposable bag and open star tip to pipe the whipped topping.
You could certainly juice about a million key limes, but I cheated and used the bottled kind.
I bought pre-sliced almonds, then used a hand chopper to finely chop them.

By Patty Quinn

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

White Chocolate Cream Cheese Puffs

June 8, 2015 By Holly

What can I say, other than that I really wanted a puff pastry shell. Who knows why?.. but a big buttery, flaky bite of a perfectly cooked puff pastry sounded like perfection (with a side of alliteration). I knew a plain shell wasn’t going to cut it, so I racked my brain for what might be delicious in the inside of these lovely bites.

Cream cheese is always a good idea, but knew I didn’t want to stop there, sooo my mom had the brilliance to suggest putting white chocolate in the cream cheese. Perfecto! White chocolate can be a powerful flavor (to me anyway) and I was slightly concerned it was going to overwhelm the whole shebang.

Y’all it so didn’t, yes you can taste the white chocolate, but it’s more like it gives the cream cheese warmth and depth where you go ‘mmm what is that? so good!’ or at least I would.

These were a snap to make, and yeeesss I totally cheated by using store bought shells, but it just makes it so much easier 🙂 These are so lovely, especially with the addition of the fresh berries, as well as rich, but I totally ate 3 of them haha. If you want something easy but looks kind of fancy, these are definitely for you!

First, bake up your puff pastry shells…

all puffed up and pretty…

while those cool the filling, start with cream cheese…

mix all of the cream cheese, then add your melted white chocolate…

all mixed up…

now time to add the vanilla and powdered sugar…

all ready to be piped…

yum!!!

White Chocolate Cream Cheese Puffs

2015-06-04 10:35:53

Yields 12

Puff pastry shells filled with a white chocolate cream cheese.

Write a review

Save Recipe

Ingredients

2 (10 Ounce) Pillsbury Puff Pastry Shells.
3 (8 Ounce) Packages of Cream Cheese, Softened.
1 1/2 Cups of Powdered Sugar.
2 Cups of White Chocolate Chips, Melted.
1 Tablespoon of Vanilla Extract.
Fresh Berries, For Garnish.

Instructions

FOR THE PUFF PASTRY SHELLS.
Preheat your oven to 425 degrees F.
Place your shells on your cookie sheets and bake for 18-20 minutes (I took mine out at 18).
Let cool completely.

FOR THE WHITE CHOCOLATE CREAM CHEESE FILLING

With a handheld or stand mixer with paddle attachment place your softened cream cheese in your bowl.
Beat the cream cheese until smooth, then add the vanilla and sugar and beat again until combined.
In a microwave safe bowl place your white chocolate chips.
In 30 second increments, stirring your white chocolate chips after each 30 second turn until chips are completely melted.
Let cool just slightly, then place in your bowl with the cream cheese and beat until smooth and well combine.
Using a ziploc baggie with the end snipped off, or a piping bag with whatever tip you like best, pipe the filling into your cooled puff pastry shells, garnish with berries if you choose and serve.

Notes

Don't try to melt your chocolate chips on your stove top in a saucepan, I started to, then realized I was about to burn them... I really do know better, I promise haha.

By Holly

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

Birthday Cake Martini ~~ 100th Post!!

June 5, 2015 By Holly

Happy Friday y’all!! So excited to share this drink recipe with you guys today. Not only was last Saturday my birthday, but we’re celebrating early (one of) my sister’s birthday this weekend, so this birthday cake martini is perfect.

I definitely enjoyed one of these last weekend and I believe are a must for this coming weekend too. Also, this is my 100th post! I honestly can’t believe it, I’ve had so much fun sharing recipes and connecting to everyone who is awesome enough to drop in and say hello 🙂

So I believe a little celebration for my 100th post is also in order, hello martinis! I will warn you, this drink is strooong, delicious and kind of creamy, but definitely strong. You also get that cake like flavor peaking through too. Whether you or someone you know has a birthday coming up or not you should definitely get a taste of these bad boys. Have a wonderful weekend y’all!

Start with your cake vodka…

then your creme de cacao…

now your amaretto…

then your heavy whipping cream…

then (the best part) the white chocolate liqueur…

Enjoy!

Birthday Cake Martini

2015-06-04 07:21:17

Yields 3

Delicious and fun way to celebrate a birthday.

Write a review

Save Recipe

Ingredients

3 Ounces of Cake Flavored Vodka.
3 Ounces of Clear Cream de Cacao.
2 Ounces of Amaretto.
2 Ounces of Heavy Whipping Cream.
1 Ounce of White Chocolate Liqueur.
Multi Colored Sprinkles (Optional).
Honey (Optional).

Instructions

If putting sprinkles around the edge of your martini glasses, line the edge of your glasses with honey and dip your glasses into the sprinkles until covered completely.
Measure out all of your ingredients, mix together and serve cold.

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

Reese’s Puppy Chow

June 3, 2015 By Holly

Sometimes, I want something super yummy and super quick to throw together for my cheat day. This was definitely one of those times. I had about a million ~~more like a billion~~ things to do and the original cheat day treat I had planned on making was a multi step process, with baking and waiting involved and I was just so not in the mood.

Y’all ever have that? Like there is so much on your plate (so to speak) that there is just no fun to be had in spending time ~~hours~~ on baking something? Well, that was certainly the case here. Dilemma being, I still wanted something munchy for my cheat day. Hello to puppy chow.

Don’t let the name gross you out, it is neither for puppies nor made with them (someone actually asked me that haha). It is simply chex mix, peanut butter, chocolate, butter, powdered sugar and ~~the best part!~~ Reese’s Pieces. Yum, yummy, yummy y’all. This is perfectly crunchy, sweet, a little salty and a whole lot of awesome. I now want to make as many variations of this I can, such a delicious, super easy and fun munchy food. Enjoy!

For starters measure out your Chex Cereal…

in your saucepan..peanut butter, butter and chocolate chips…

all melted…

onto your chex cereal…

all mixed up…

into the bag with the powdered sugar…

after a good shaking…

your Reese’s Pieces…

shake these all up, then onto the tray and sprinkle the rest of your powdered sugar on top…

Enjoy!

Reese's Puppy Chow

2015-06-01 13:44:34

Chex Cereal with peanut butter, chocolate and Reese's Pieces, make for a wonderful mix.

Write a review

Save Recipe

Ingredients

9 Cups of Chex Rice Cereal.
1 Cup of Milk Chocolate Chips.
1/2 Cup of Creamy Peanut Butter.
1/2 Cup (1 Stick) of Unsalted Butter.
1 Tablespoon of Vanilla Extract.
1 1/2 Cups of Powdered Sugar.
1 1/2 Cups of Reese's Pieces.
1-1 Gallon Sized Ziploc Bag.
1 10x15 Pan.

Instructions

Measure your cereal out into a large mixing bowl and set aside.
In a small/medium saucepan place your chocolate chips, peanut butter and unsalted butter.
On low/medium heat melt these ingredients together, then add the vanilla.
Pour your melted peanut butter mix over your cereal and stir until all of the cereal is covered.
Place 1 cup of the powdered sugar into your Ziploc bag, then add your cereal to the bag, closing tightly and shake until the cereal is completely covered.
Then add your Reese's Pieces and shake some more.
Place some wax or parchment paper onto your pan and pour your cereal mixture onto the paper and sprinkle the 1/2 cup of powdered sugar onto areas of your mix that might have been missed, and allow to cool and enjoy!

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

Peanut Butter Cup Cupcakes

June 1, 2015 By Holly

It’s funny when you look back at things that you thought were just disgusting as a kid, but now absolutely love. One of those things for me were Reese’s Peanut Butter Cups…I know, I know blasphemy, but I have since ~~seen the light~~ changed my mind and are at the top of the list of my favorite candies.

I’ve had the idea for these cupcakes rolling around in my head for a while and to be honest was a little nervous at how they would turn out.

Partly because I knew I wanted to stick a peanut butter cup in the bottom of each cupcake and didn’t know if they would melt into a mess or become hard, it was neither thank goodness.

Also, I wanted to make sure the ratio of chocolate cake and peanut butter frosting was just right, so that neither overpowered the other, gold star to me on that one too.

These are pretty much chocolate and peanut butter heaven y’all. Decadent, absolutely, but it didn’t stop me from eating ~~100~~ a few of these. If you love some chocolate and peanut butter like me, these are sooo in your wheelhouse 🙂 Enjoy!

Reese’s into the cupcake liners…

cake mix into the mixer…

eggs…

oil…

buttermilk…

sour cream…

mix, mix, mix…

into the liners…

bake, bake, bake…

for the frosting, peanut butter…

butter…

mix it all up…

after adding the powdered sugar (forgot to take a pic with it, oops)…

now the heavy whipping cream…

mixed up…

here is the meringue powder (optional)…

and enjoy!

Peanut Butter Cup Cupcakes

2015-05-28 11:17:10

Yields 30

Moist chocolate cupcakes topped with a whipped peanut butter frosting.

Write a review

Save Recipe

THE CUPCAKES

1 Box of Devil's Food Cake Mix.
3 Eggs.
1/2 Cup of Vegetable Oil.
3/4 Cup of Buttermilk.
1 Cup of Sour Cream.
30 Full Sized Reese's Peanut Butter Cups.

THE FROSTING

2 Cups of Powdered Sugar.
2 Cups of Creamy Peanut Butter.
2 Sticks of Unsalted Butter, Softened.
2/3 Cup of Heavy Whipping Cream.
1 Tablespoon of Meringue Powder (Optional).

FOR THE CUPCAKES

Preheat your oven to 350 degrees F.
Place your cupcake liners in your pan and place a peanut butter cup in the bottom of each liner, set aside.
With a handheld or stand mixer with paddle attachment, place your cake mix, eggs, vegetable oil, buttermilk and sour cream and mix until combined.
Using a large ice cream scoop, fill your cupcake liners 3/4 of the way full and bake for 15-17 minutes or until they spring back to the touch (I took mine out at 15 minutes).
Let cool completely.

FOR THE FROSTING

With a handheld or stand mixer with paddle attachment, place your peanut butter in your bowl, now add the butter and mix until combined.
Now add your powdered sugar and mix until smooth.
Now add your heavy whipping cream and vanilla and blend again.
If you're using meringue powder, now add it and blend until smooth.
Pipe or spoon your frosting on top of your cooled cupcakes.

Notes

I used a Wilton disposable piping bag with an open star tip to pipe my frosting.

By Holly

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

Cake Mix Popcorn

May 29, 2015 By Holly

Honestly, I’m surprised I haven’t shared a popcorn recipe sooner. After all, I work in film, obviously I am a movie lover and what is a movie without popcorn, am I right? I have to say though, that I’ve never had popcorn this awesomely decadent at the theater before.

This stuff is stupid good y’all. Initially I thought it too sweet so I added salt to balance it out, which made this stuff perfection, aka crack. If the sweet & salty combo is not your thing ~~I will still love you~~, then you can definitely leave the salt off, and if you don’t have a popcorn maker you can totally use the microwaveable kind, preferably plain.

This was a cinch to throw together and will be the perfect treat for you to eat on an evening in watching a great movie, which hopefully will be soon since it’s almost the weekend! Have a great one y’all, I know I will I was born tomorrow a few years ago 😉

First make your popcorn, here is the coconut oil in the bottom of my popcorn maker…

now the kernels (this is not the full serving, I did 2 separate batches so they wouldn’t burn)…

top on…

all popped up…

into the tray (this is both servings I made)…

double boiler with chocolate…

all melted…

remove from heat and add your cake mix…

add your sprinkles (this is only half that I used, poured the rest on top once on the sheet)…

on the tray to set and sprinkled the rest of the sprinkles…

yummies!!

Cake Mix Popcorn

2015-05-26 14:46:38

Deliciously sweet but slightly salty popcorn covered in white chocolate and cake batter.

Write a review

Save Recipe

Ingredients

2/3 of a Cup of Popcorn Kernels or 10 Cups of Popped Popcorn.
8 Ounces of White Bark or White chocolate.
1/2 Cup of Yellow Cake Mix.
1/3-2/3 Cup of Sprinkles (you can use more or less if you like).
2 Tablespoons of Coconut Oil (if popping popcorn in a machine).
1 Tablespoon of Salt (Optional).

Instructions

If you are popping your own popcorn in a machine, make your popcorn according to the directions so that you have about 10 cups of popcorn, which was about 2/3 cup of kernels.
Once made, place your popcorn on a large sheet pan with parchment paper.
Using a double boiler (or a microwave safe bowl) melt your white chocolate, then add you cake mix into the white chocolate mixing thoroughly.
Now add your sprinkles into the mix stirring again.
Using a spoon, drizzle your white chocolate/cake mix evenly over your popcorn and let it set for a few minutes.
Now add your salt to taste.

Notes

I really wanted the colors of my sprinkles to pop so I added about 1/2 of my sprinkles into the batter then once it had been spooned onto the popcorn I sprinkled the rest of them on top.

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

Butter Tarts

May 27, 2015 By Holly

Who knows why, but I had been having a major hankering for something gooey and handheld. Random, but sometimes desserts are so much tastier in bar form.

I’ve seen butter tarts (you know, the full on fancy individual ones) for quite a while looking all delicious, but lets be honest making individual mini desserts can be a bit of a process.

Sooo, I happened across several different versions of these in bar form and decided to give them a whirl. These have the most wonderful gooey, sugary texture, and the vinegar gives these almost a tart flavor that comes through the brown sugar.

These were darn easy to make, the hardest part being that I had to wait for them to cool before I cut them up. Speaking of, definitely line your pan, these are so gooey I don’t know if they would have come out to easily if I had just tried cutting them out. Happy Wednesday Y’all and enjoy!

Line your pan…

In a bowl place your flour…

then your sugar…

then cold cubed butter…

squish these together…

until it looks like this…

as evenly as possible, press into your pan…

bake it up…

in another bowl, place your melted butter…

brown sugar…

eggs, vinegar and vanilla…

mix it all up…

onto your crust…

and bake that up…

Let it cool very well and enjoy!

Butter Tarts

2015-05-26 10:17:44

Gooey, sweet and slightly tart butter squares.

Write a review

Save Recipe

THE CRUST

1 Cup of Unsalted Butter, Cold and Cubed.
4 Tablespoons of Confectioner's Sugar.
2 Cups of All Purpose Flour.

THE FILLING

1/2 Cup of Unsalted Butter, Melted.
3 Cups of Brown Sugar, Packed.
4 Eggs.
2 Tablespoons of White Vinegar.
1 Tablespoon of Vanilla Extract.
9x13 Pan.

FOR THE CRUST

Preheat your oven to 350 degrees F.
With aluminum foil, line your 9x13 pan and slightly spray with non stick spray and set aside.
In a bowl, place your cubed butter, confectioner's sugar and flour.
Either using a pastry cutter or your hands, squeeze the ingredients together until your dough is formed.
Press the dough evenly into your pan and bake for 10 minutes.
While your crust is baking, in a separate bowl place your melted butter, brown sugar, eggs, vanilla and vinegar.
Mix all of the ingredients together until combined and pour the batter onto your crust and bake for 20-25 minutes (I took mine out at 22) or until the filling is almost set.
Cool completely (preferably in the fridge) before cutting into pieces.

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