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Cornbread Pudding

March 18, 2015 By Holly

I am such a sucker for bread pudding, the gooey-ness, the sweetness, the texture, I’m pretty sure mmmm/droool is the best way to sum it up. I already have my bread pudding that I’ve made a million times I’m just in love with, and I always feel the need to try different kinds offered at restaurants just in case something sparks my imagination ~~or my taste buds~~.

And though I love my go-to recipe, I wanted to do something completely different from anything I’ve ever seen done with bread pudding (still no raisins, those will never be OK in it-sorry raisin fans I still love you). I gotta say I really think I have found a new, fun and not to mention delicious take on a traditional bread pudding. One word…cornbread, yes, I crumbled up homemade cornbread and made bread pudding out of it. I was initially worried that it would taste way too much like my super awesome cornbread dressing except sweet, but it sooo doesn’t.

There is definitely a noticeably different texture with this dressing, kind of crumbly, but the savory of the cornbread mixed with all of the decadent sweet stuff I added makes this just incredible and hello(!) I poured my butter rum sauce on it ~~drinking it with a straw had crossed my mind~~ and wowza I seriously couldn’t eat enough of it. Y’all so need to make this, and trust me, there is no, ‘just one little bite’ of this stuff because it’s just that good 🙂

First thing, cornbread…here is the cornmeal…

Then the flour, baking soda, salt, and baking powder…

Then the butter…

Now the buttermilk…

Mix, mix, mix…

Now melt some butter in your pan, because it’s better that way :-)…

Pour all of that melted deliciousness in your batter…

Mix it all up and pour into your cast iron skillet…

Bake, bake…

Once cooled, take out of the skillet and either wrap it up to let it hang out for a while or start on making the pudding…

To make the pudding, tear it up with your hands, and place in your bowl…

Then add your milk and heavy cream…

Then add your sugar…

Then the vanilla…

Now the eggs…

Mix it all up, yes very liquid-ey, but that’s good…

Pour into your pan…

While that is baking, lets make the butter rum sauce….oh yes, soo good, butter in a pan for starters…

Once melted, add your water and sugar…

Boil all of it…

Then remove from heat, and slowly add your spiced rum…

Look how delicious that looks…

Now get in there and eat the heck out of this…

Cornbread Pudding

2015-03-17 09:03:24

A decadent cornbread pudding drizzled in a wonderful butter rum sauce.

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THE CORNBREAD

1 Cup of Yellow Cornmeal.
1 Cup of All-Purpose Flour.
1 Tablespoon Baking Powder.
1 Teaspoon of Salt.
1/4 Teaspoon Baking Soda.
2 Cups of Buttermilk.
2 Large Eggs.
1/2 Cup of Unsalted Butter.
12" Cast Iron Skillet.

THE PUDDING

Day Old Cornbread, Cut Into Pieces.
1/2 Cup (1 Stick) of Unsalted Butter.
5 Cups of Milk.
1/2 Cup of Heavy Whipping Cream.
2 1/2 Cups of Granulated Sugar.
1 Tablespoon of Vanilla.
1 1/2 Teaspoons of Salt.
5 Large Eggs.
9x13" Pan.

THE BUTTER RUM SAUCE

1 Stick of Butter.
1/4 Cup of Water.
1 Cup of Sugar.
1/2 Cup of a Spiced Rum (I Used Captain Morgan).

FOR THE CORNBREAD

Preheat your oven to 425 degrees F.
In a medium sized bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.
In a separate large bowl, whisk together the buttermilk and eggs, then add the dry ingredients and stir together until combined.
Place your stick of butter in your iron skillet and place in the oven to completely melt the butter, which you then pour into your batter and stir to combine.
Now pour your batter into your skillet and bake for 22 minutes.
Let your cornbread cool completely, remove from skillet, then completely wrap in aluminum foil and let it sit overnight.

FOR THE PUDDING

Using your hands or knife, rip the cornbread into pieces and place in a large bowl.
Pour your milk and heavy cream onto your cornbread, then add the sugar, butter, vanilla, eggs, and salt.
Mix these all together until well incorporated.
Pour into a 9x13 pan, cover and let sit for at least 1 hour or overnight.
Preheat your oven to 375 degrees F.
Place in your oven and bake for 30-35 minutes uncovered until desired consistency is reached.

FOR THE BUTTER RUM SAUCE

In a small saucepan melt your butter, then stir in the water and sugar.
Boil these ingredients for 5 minutes while stirring constantly.
Remove from heat and slowly stir in the rum.
Serve immediately with your cornbread pudding.

Notes

If you're in a hurry, you do not necessarily have to make the cornbread ahead of time nor let your pudding batter sit, I have just found the flavors are more pronounced when they all have time to sit together for a while.

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

Cheesy Garlic Puddings

March 16, 2015 By Holly

Sooo, here’s another one that didn’t quite turn out as originally planned ~~or even close~~. I was totally excited to finally use my popover pan, because I’m always seeing them in restaurants, food magazines, and various places online looking so fluffy and delicious.

I love how versatile they can be, some almost like pancakes topped with fruit and syrup and others super savory, which is definitely what I was going for with these ~~but obviously didn’t quite get.~~ I’m not at all sure what I did or didn’t do to have these turn out like cheesy garlicky Yorkshire puddings, not the fluffy, airy popovers as intended.

Buuuttt what can I say? these didn’t turn out like I wanted (though I swear I followed the recipe exactly) but they are still delicious…like really delicious y’all. They are so gooey, cheesy, garlicky and dense. Maybe you will have these turn out like the perfectly puffy popovers that I had wanted, and if you do please let me know what your secret is 🙂 Either way, whether yours turn out like mine or light and fluffy these will still be super awesome.

Start with the flour and salt…

Add your rosemary and garlic…

Now add your eggs in your bowl…

Go ahead and start whisking the eggs…

While the eggs are whisking, start to heat the milk…

Once bubbles start to appear on the edges, take off the heat…

While still whisking, slowly pour the milk in…

Continue whisking…

Now add your flour mixture while still whisking…

All nicely mixed…

Now into the pan…

Top off with cheese…

Into the oven…

And enjoy!!!

Cheesy Garlic Puddings

2015-03-15 17:52:05

Yields 12

Handheld cheesy garlic puddings, so moist and so savory.

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Ingredients

4 Cups of All-Purpose Flour.
1 Tablespoon Plus 2 Teaspoons of Salt.
4 Cups of Milk.
8 Eggs.
8 Ounces of Gruyere Cheese, Grated.
3 Tablespoons of Dried Rosemary Citrus Mix.
2 Teaspoons of Garlic Powder.
Salt and Pepper To Taste.

Instructions

Place your popover pan in the oven and preheat to 350 degrees F.
In a bowl sift together the flour, dried herbs, garlic and salt and set aside.
In a small saucepan, heat the milk over medium heat until small bubbles form around the edges of the pan.
In the bowl of a stand mixer with whisk attachment, whisk your eggs, while whisking constantly slowly add your heated milk.
While still whisking, after you have added all of the milk add your flour mixture.
Remove your heated pan from oven and liberally spray each cup with nonstick cooking spray and place on a baking sheet.
Fill each cup with batter to the top, then top each cup with cheese.
Bake for 30-35 minutes or until golden brown.
Remove puddings from the pan and serve immediately.

Notes

To make sure they 'pop' up properly try not to open the oven while they are baking 🙂
You can use any variation of dried herbs you like, one of my favs happens to be a Rosemary Citrus mix that I used in this recipe, but a plain dried Rosemary or dried Thyme would be awesome too.
I freshly grated my Gruyere cheese, but feel free to use and pre-shredded cheese of your choice.

Adapted from Martha Stewart

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

Liquored Leprechaun Cupcakes

March 13, 2015 By Holly

Happy (Early) St. Patrick’s Day!! I decided the best way to celebrate St. Patty’s Day ~~other than with copious amounts of liquor and the color green~~ was with cupcakes.

Not just any cupcakes mind you, these are super moist brownie cupcakes with a dash ~~more than a dash~~ of Bailey’s Irish Cream, AND they’re topped off with a Bailey’s Irish Cream frosting that is almost a buttercream and almost a cream cheese, either way it’s awesome.

Even though St. Paddy’s day isn’t a ‘real’ holiday here, aka no work/no school, it’s still so fun… leprechauns, chocolate gold coins, fake red hair and beards. Okay, so the whole getting pinched if you’re not wearing green isn’t fun, but I think that if you were to bring these for folks, no one would be pinching you, mmmkay? If you would like to celebrate this ~~almost~~ holiday, I think these cupcakes are perfect.

Start with the cupcakes, which involves butter…

Then time to add the sugar…

All mixed up…

Then add the eggs…

Mix these all together and time for the chocolate syrup…

Mix, mix, mix, look how lovely and chocolatey…

Now time for the dry ingredients…

Mix, mix, mix…

Then fill your cupcake liners…

Bake…

While these are cooling, time for the frosting… butter time…

Cream your butter, then add your cream cheese…

Mix these together nicely…

Time for your powdered sugar…

And we will pretend I took a picture of the Bailey’s being added and mixed in, but here is the result…

Now you can pipe or spoon on your delicious frosting, enjoy!…

Delicious!

Liquored Leprechaun Cupcakes

2015-03-11 13:13:42

Yields 24

Bailey's infused brownie cupcakes topped with a Bailey's cream cheese frosting.

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THE CUPCAKES

1/2 Cup of Unsalted Butter, Softened.
1 Cup of Granulated Sugar.
4 Eggs.
1 Teaspoon Vanilla.
1 1/2 Cups of Hershey's Chocolate Syrup.
1 Cup Plus 1 Tablespoon of All Purpose Flour.
1/2 Teaspoon of Baking Powder.
1/3 Cup of Bailey's Irish Cream.

THE FROSTING

3 Sticks of Unsalted Butter, Softened.
1 (8 Ounce) Block of Cream Cheese, Softened.
1/2 Cup of Bailey's Irish Cream.
4 Cups of Powdered Sugar.
1 Tablespoon of Meringue Powder (optional).

FOR THE CUPCAKES

Preheat your oven to 350 degrees F.
Line 24 cupcake tins with paper liners.
With a handheld or stand mixer with paddle attachment cream your butter until smooth then add your sugar mixing until well combined.
Now add your eggs and vanilla and mix.
Now add your chocolate syrup and mix until well combined.
Next, add your flour and baking powder, and mix until all ingredients are well incorporated.
Using a spoon or ice cream scoop, fill your cupcake liners 3/4 of the way full and bake for 18-22 minutes or until your cupcakes spring back to the touch.
Let your cupcakes cool completely before frosting.

FOR THE FROSTING

In a bowl place your butter, and mix until smooth.
Now add your cream cheese and mix until well combined with the butter.
Add your Bailey's Irish Cream and mix until well combined.
Now add your powdered sugar 1 cup at a time so powdered sugar doesn't go everywhere, then add the meringue powder if you desire.
Then pipe or spoon your frosting onto your cupcakes, and garnish with sprinkles or something leprechaun-ey if you like.

Notes

I used a Wilton 16" disposable piping bag with a 1M Wilton open star tip, starting on the edges of the cupcakes working in a circular motion.

By Holly

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

Banoffee Pie

March 11, 2015 By Holly

OMG y’all, this pie…as I am sitting here writing this, I am salivating looking at the pictures of this pie, and thankful I saved some in the freezer for my next cheat day. It is just that good.

I had never had banoffee pie before eating this, I know, weird, but I figured it would be awesome because it is filled with all things I love; fresh whipped cream, gooey toffee, bananas and a vanilla wafer crust. I was not at aaalll disappointed, these ingredients come together to create the most luscious, creamy, dreamy pie ever, seriously.

This tastes like the most incredible banana pudding ~~on steroids~~ you’ve ever had. Yes, the toffee is seriously gooey, like run all over the place gooey, but trust me you won’t care because it is beyond yummy.

Speaking of the gooey toffee, I may or may not have cooked the condensed milk/sugar/butter mixture long enough, because I thought it would have been more solid, but honestly I don’t really know, and being even more honest I don’t care because it is divine. This pie is definitely going on my list of favorite things to eat, for reals. Y’all make this… like… today! 🙂

Let’s make a crust shall we? Start with vanilla wafers…

Get them super fine ~~duper duper fine, hehe~~…

Place crumbs and sugar into a bowl…

Then add the melted butter…

Mix until well incorporated…

Place into your 8″ springform pan…

Bake it up until it’s nice and golden…

While the crust is cooling, to make the toffee filling, start with butter and sugar…

Get these ingredients all bubbly…

Then add your sweetened condensed milk and let it boil for several minutes…

and this is what it looked like right before I took it off the heat…

Then I poured it onto my crust…

After your pie has completely cooled for several hours in the fridge, make the whipped cream topping…start by slicing your bananas and set aside…

In a bowl place your heavy whipping cream…

Whip the heck out of it with a whisk attachment until stiff peaks form, then add your bananas…

Once you’ve completely folded the bananas into your whipped cream, place it onto your toffee filling…

Spread it all out evenly like so…

Then you can garnish with bananas and/or chocolate or maybe even toffee bits, mmm, and enjoy!

Banoffee Pie

2015-03-09 14:30:29

A delicious pie filled with gooey toffee, freshly whipped cream with bananas and a vanilla wafer crust.

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THE CRUST

1 1/2 Cups of Vanilla Wafer Crumbs.
1/2 Cup of Unsalted Butter, Melted.
3 Tablespoons of Sugar.
8" Springform Pan.

THE TOFFEE FILLING

1/2 Cup of Unsalted Butter, Melted.
1/2 Cup Firmly packed Brown Sugar.
2 Teaspoons of Vanilla Extract.
1 (14 Ounce) Can of Sweetened Condensed Milk.

THE WHIPPED CREAM & BANANA TOPPING

2 Cups of Heavy Whipping Cream.
3 Tablespoons of Granulated Sugar.
2 Teaspoons of Vanilla Extract.
4 Ripe Bananas, Sliced.

FOR THE CRUST

Preheat your oven to 350 degrees F.
Using a food processor, blend your vanilla wafers until they are fine crumbs.
In a bowl, mix together your crumbs, melted butter and sugar.
Press your crumb/butter mixture into the bottom and slightly up the sides of your 8 inch springform pan.
Bake your crust for 10-12 minutes or until slightly golden brown.
Remove from the oven and let it cool completely.

FOR THE TOFFEE FILLING

In a small saucepan combine the melted butter, brown sugar and vanilla extract.
Over medium heat bring to a slow boil until bubbly, then add the sweetened condensed milk.
Once you've added the condensed milk bring back to a slow boil and while stirring continuously for another 3 minutes until it starts to darken slightly.
Remove from the heat and pour into your crust.
Cover and chill for at least 2 hours in the fridge until it is completely cool.

FOR THE WHIPPED CREAM & BANANA TOPPING

Once your crust is completely cooled, slice up your bananas and set aside.
With a handheld or standmixer with whisk attachment add the whipping cream, sugar and vanilla to the bowl.
Whip your whipping cream until stiff peaks form.
Fold your sliced bananas into the whipped cream until completely mixed together and spread your banana cream topping over the toffee filling.
Chill for at least another hour then garnish with bananas and/or chocolate shavings.

Notes

As you see in my pictures, the toffee filling is very gooey and messy---but still super duper delicious, I'm not sure if it's due to not cooking the condensed milk mixture long enough or if that is just the texture it is supposed to be, but either way it was sooo insanely good.

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

Sweetcream Candy

March 9, 2015 By Holly

Sometimes an easy homemade candy is just the way to go (especially since it’s Monday again), and by easy I mean, no candy thermometers, no directions and ingredients so precise that if one extra granule of sugar accidentally makes its way into it, the whole thing will fall flat.

Okay, so that maybe a bit of an exaggeration, but y’all who have dabbled in any kind of chocolate, candy or caramel making at home know it can be a bit intimidating. Well, what can I say, I don’t think candy making gets any easier than this, and these little balls of goodness ~~hehe~~ are awesome.

Now, I will say these are very very rich and sweet, which is why I sprinkled just a bit of Fleur De Sel on top of each one, and if you don’t know, Fleur De Sel is just super fancy salt. If you want to add a little salt to balance out the sweet too and don’t have fancy shmancy salt, no worries, I’m sure sea salt or some regular old table salt would be just fine.

Let’s start with some butter…

Then cream cheese…

Mix these all together…

Slowly pour your powdered sugar, I usually do mine in increments of 1 cup at a time…

All mixed and pretty…

Scoop out your batter, form into balls and place on your wax paper…

After these are nice and cold, time to make the coating..start with your chocolate and shortening…

All nice and melted and pretty…

Dip your sweetcreams down into the chocolate…

Cover them completely with chocolate, sprinkle some fleur de sel or sprinkles and let them set…

Enjoy!!

Sweetcream Candy

2015-03-05 10:17:33

Yields 30

Sweetened butter and cream cheese smothered in chocolate with a sprinkling of fleur de sel.

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THE FILLING

1/2 Cup of Unsalted Butter, Softened.
3 Ounces of Cream Cheese, Softened.
1 1/2 Teaspoons of Vanilla.
4 Cups of Powdered Sugar.
1 Tablespoon of Fleur De Seul (Optional).

THE COATING

2 Cups of Semi-Sweet Chocolate Chips.
2 Tablespoons of Shortening.

FOR THE FILLING

With a handheld or stand mixer with paddle attachment combine your butter and cream cheese in your bowl and beat together until smooth.
Now add your vanilla and combine.
Now slowly add your powdered sugar, I usually beat in 1 cup at a time so powdered sugar doesn't go everywhere.
Using a small ice cream scoop or spoon, form your dough into balls about 1 inch in size.
Place these on parchment or wax paper lined baking sheets.
Cover and freeze for at least two hours or overnight.

FOR THE CHOCOLATE COATING

In a small/medium sized saucepan, melt your chocolate chips and shortening over low heat stirring constantly until completely melted.
Using a spoon or toothpicks dip your sweetcreams into the chocolate making sure to cover them completely and place on parchment or wax paper.
Sprinkle your fleur de sel or sprinkles onto the tops while chocolate is still wet.
Refrigerate your sweetcreams for at least 30 minutes to set them up and enjoy!

Notes

If your dough is initially too soft to form balls, just stick it in the fridge for 30 minutes or so.

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

Easy Skillet Pizza

March 6, 2015 By Holly

I think one of the epitomes of comfort food is pizza, especially home made pizza ~~I’m not hating on delivery, me and Papa John’s are BFFs~~ but I am saying that freshly made dough, and the exact ingredients in the amount you want is just soooo darn good.

Speaking of freshly made dough, I have soo wanted to make from-scratch pizza dough for forever, the yeast, the rising, the whole shebang, buuut jeez y’all, most recipes I’ve seen need to rise overnight, be punched down, then rise again ~~do a little dance for it~~ etc., I only have one cheat day a week and don’t intend on waiting around on some dough to be ready for baking.

So that brings us to me totally cheating and buying Publix’s freshly made dough in their bakery section, and it is awesome y’all. I can’t imagine it tasting any better if I had ~~spent a week letting it rise~~ made it myself. I know not everyone has a Publix near them but I do know there are plenty of other pre-made pizza doughs available on the market if you also do not want to spend a million years making this deliciousness. This pizza was filled with things I love.. pesto, mozzarella, fresh basil, fresh tomatoes, more mozzarella…mmm and the crust was so soft and pillowy… droool. Of course, the skillet baked it perfectly per usual, you could definitely use a normal non stick pan but there’s just something about a good old seasoned cast iron skillet that gives it that oomph. Totally get in there and throw all of your favorite things in your pizza, when it’s this easy, why not right? 🙂

Alrighty, start with your skillet and get it nice and oiled and place your dough to let it hang out for a little bit, also throw some oil on your dough so it doesn’t dry out…

While that’s hanging out, shred some mozzarella (you can use pre-shredded but this tastes so good) …

Slice up some tomatoes…

Chop up your garlic…

Now stretch out your pizza dough as thick or thin as you like…

Place your pizza sauce on the bottom…

Then place your fresh mozzarella and sprinkle your garlic…

Then the pesto..mmm pesto…

Then sprinkle more mozzarella…

Time for the tomatoes…

Now time for the oven and once out, I sprinkled the top again with mozzarella and garnished with basil and more tomatoes, delicious!…

Easy Skillet Pizza

2015-03-03 13:05:07

Homemade pizza baked to perfection in an iron skillet, filled with fresh mozzarella, basil, tomatoes and pesto.

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Ingredients

1 (16 Ounce) Bag of Fresh Publix Bread Dough.
2 Cups of Mozzarella Cheese, Shredded.
6 Ounces of Fresh Mozzarella, Sliced.
1.5 Fresh Tomatoes, Sliced.
5 Tablespoons of Olive Oil.
10" Cast Iron Skillet.
2 Cloves of Garlic, Finely Chopped.
1/2 Cup of Pizza Sauce (I used Prego).
1/4 Cup of Pesto (I used Classico).
4-5 Leaves of Fresh Basil.

Instructions

Preheat your oven to 425 degrees F.
Oil your skillet well with half of your olive oil, making sure to rub it up the sides as well with your hand or paper towel.
Place your dough in your skillet pouring the remainder of your olive oil all over the dough, and let your dough sit out and rest for at least 20 minutes (if you bought your dough like mine).
Using your hands, spread out the dough to the desired size and shape you like (I made my edges pretty thick and they puffed up so pretty and soft).
Evenly spread your pizza sauce onto the crust.
Now place your sliced fresh mozzarella on top of the pizza sauce and then evenly sprinkle your garlic onto the mozzarella.
Now spoon the pesto evenly onto the mozzarella.
Then place your shredded mozzarella making sure to completely cover all of the prior ingredients.
Then place your tomatoes on top of the shredded mozzarella and bake for 20 minutes.
When you take the pan out of the oven sprinkle more shredded mozzarella covering the tomatoes.
Once all of the cheese has melted, garnish the top of your pizza with basil and more fresh tomatoes if desired.

Notes

Obviously all ingredients and amounts can be substituted for your preferences 🙂
Warning, I initially placed the basil on top of the pizza before baking, but then quickly took it off of the pizza when I realized it started to shrivel and get crispy, so I don't recommend that haha.

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

Chocolate Love Cake

March 4, 2015 By Holly

I just love desserts that seem all fancy and awesome but are so easy. This chocolate love cake is sooo that dessert. It is so cool ~~not to mention super delicious~~ because the layers actually switch during baking ~~whaaattt?~~ crazy right?

I was totally skeptical until I stood there staring at it bake, and sure enough the ricotta cheese slowly sunk down into the cake making a beautiful perfect cheesy, creamy layer. Oh my gosh y’all, if you’re having a major hankering for something chocolatey and decadent like I was, this is the cake for you. It is definitely rich, but not enough to stop me from eating more than one piece, mind you 🙂 It kicked my chocolate craving right in the be-hind y’all, definitely get in on this awesome chocolatey goodness.

Start with a cake mix…

Then add water, eggs and oil… Mix, mix, mix…

Then place in your pan…

Now for the ricotta layer, start with ricotta (of course)…

Then add your eggs…

Then your sugar and vanilla…

Mix it all up…

Now carefully place this ricotta mixture on top of the chocolate cake…

Bake, bake, bake…

Fresh out of the oven, the cracking is normal…

While your cake is cooling, make the frosting, here is the pudding mix and milk…

All mixed up…

Add your cool whip…

Looks like someone still has evidence of having some cool whip, obviously, she wants more…

Fold your cool whip in completely…

Someone was exhausted from begging, so she snuggled under the rug haha…

Spread it all out on your cake…

Yummies…

Maybe add some chocolate curls if you like…

Enjoy!

Delicious…

Chocolate Love Cake

2015-03-02 12:37:53

A decadent chocolate cake with a ricotta cheese layer topped with a chocolate mousse.

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CHOCOLATE CAKE LAYER

1 Package of Chocolate Cake Mix.
1 1/4 Cups of Water.
1/2 Cup of Vegetable Oil.
3 Eggs.

RICOTTA CHEESE LAYER

2 Lbs (32 Ounces) of Ricotta Cheese.
4 Eggs.
3/4 Cup of Granulated Sugar.
1 Teaspoon of Vanilla Extract.

CHOCOLATE FROSTING LAYER

1 (5.2 Ounce) Package of Chocolate Pudding Mix.
1 Cup of Cold Milk.
1 (8 Ounce) Tub of Cool Whip.

FOR THE CHOCOLATE CAKE LAYER

Preheat your oven to 350 degrees F and spray your 9x13 inch pan with baker's spray.
In a large bowl place your cake mix, then add the water, vegetable oil and eggs and mix until well incorporated.
Pour your cake batter into your 9x13 inch pan and set aside.

FOR THE RICOTTA CHEESE LAYER

In a separate bowl with a handheld or stand mixer with paddle attachment beat your ricotta cheese, eggs, sugar and vanilla until combined.
Carefully pour your ricotta cheese mix on top of the chocolate cake mix as evenly as possible.
Bake your cake for 1 hour, let it cool completely before frosting, I let my cake cool for 30 minutes then covered with foil and placed in the fridge for another two hours.

FOR THE CHOCOLATE FROSTING LAYER

In a medium bowl stir your milk and chocolate pudding mix together until combined.
Now fold your cool whip into your pudding mix until combined.
Now spread the chocolate frosting over the top of the cake, cover and place back in the fridge for a few more hours.

Notes

To make the chocolate curls on top of my cake I used a basic vegetable peeler, Hershey's milk chocolate bars and a Ghiradelli white chocolate bar...be careful so you don't cut your finger like I did 🙂

Adapted from Paula Deen

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

Caramel Pecan Brownies

March 2, 2015 By Holly

So, I am about to break one of my biggest no no’s when it comes to desserts…nuts. That’s right in desserts, I don’t like them. It’s definitely a texture thing, there’s just something about biting into a giant walnut or pecan in a soft chewy delicious brownie or cupcake that makes me go blaaaah. Well my friends, I believe these brownies will be the one and only exception to my no nut in dessert rule, that’s how good they are.

These wonderfully delicious brownies were brought over by my mom’s bff Kim (yes the same wonderful bringer of the Easy Coconut Cake ) and she had me at caramel and brownies but when I heard pecan I was all womp, womp. Well, it was my cheat day after all, so I thought what the heck I’ll try one…oh my, I ate one, then another, and another, and, well, you get the idea.

I couldn’t tell there were even pecans in it except for the wonderful rich nutty flavor that was coming through since the nuts were chopped up so finely. I immediately called to get this recipe because I just knew I had to make these awesome brownies myself. This is a recipe that comes from her grandmother and has obviously been passed down through the family so I am grateful she was nice enough to let me share it here 🙂 These are so gooey and moist, with a rich nutty caramel flavor that is downright addicting, I urge you to make these asap.

Let’s start with the pecans…

I used a hand chopper but you can use whatever you prefer, I made sure mine were finely chopped…

All those caramels that needed to be unwrapped first…

Then place in saucepan with butter and we will pretend the milk is pictured here too…

Starting to melt, and there’s milk this time…

All melted…

Whisk your eggs and add sugar…

All mixed together…

I whisked my flour, salt and baking powder in a measuring cup…

Then place your flour mix into your egg mixture…

Mix it all together…

Now add your caramel…

Mix together…

Then add your pecans (and pretend the vanilla is pictured too)…

Mix all together…

Pour into your pan…

Bake, bake, bake…

Then enjoy!!

mmmm…

Caramel Pecan Brownies

2015-03-01 17:39:29

Ooey gooey caramel pecan brownies so delicious you won't be able to have just one.

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Ingredients

2/3 Cup of Caramels (I Used Kraft (11 Ounce Bag) Caramels).
2 Tablespoons of Milk.
2 Eggs.
3/4 Cup of Sugar.
6 Tablespoons of Melted Butter.
1/2 Teaspoon of Vanilla.
3/4 Cup of All Purpose Flour.
1/2 Teaspoon Baking Powder.
1/2 Teaspoon of Salt.
1/2 Cup of Pecans, Finely Chopped.
8x8 Pan.

Instructions

Preheat oven to 350 degrees F.
With a handheld chopper, knife or food processor finely chop your pecans (or keep them larger if you prefer that size) and set aside.
In a small saucepan over medium heat place your caramels, butter and milk stirring constantly until melted, remove from heat and set aside.
In a larger bowl beat eggs then add the sugar and mix together, set aside.
In a separate bowl place your flour, baking powder and salt and mix together.
Pour the flour mixture into your egg/sugar mix and mix until combined.
Now pour your caramel/butter mixture into your flour/sugar and mix until well incorporated.
Now fold your pecans into your batter, then add your vanilla and mix.
Pour your batter into your greased 8x8 pan and bake for 25-30 minutes, I took mine out at 28 so they would still be slightly gooey.
Let cool completely and serve.

Notes

The recipe called for 2/3 cup of caramel, but I definitely used more than that due to my love of caramel and it ended up being about 3/4 of the 11 ounce bag.

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

Raspberry Cupcakes With White Chocolate

February 27, 2015 By Holly

It dawned on me the other day that I had never had raspberry cake before, I know, kind of random but I had just had this totally awesome cheesecake with a raspberry topping-obviously my cheat day- and I wondered why raspberry is seemingly always the supporting actor, but never the star ~~obviously I’ve worked in production too long.~~

I knew I needed to remedy this by giving raspberry top billing for once and thought a raspberry cake would be an awesome way. I borrowed my strawberry cake (one of my all time favs) recipe and just translated that to my raspberry cake. I gotta be honest, I’m always a little nervous when throwing together something I’ve never had and/or made before, but let me tell you these cupcakes are super fabulous, I was not even remotely disappointed. They are so darn moist y’all, and they definitely have that raspberry flavor without being too tart, which really was my biggest concern because sour cupcakes are a big no no.

Also, this frosting, oh snap, it only has 2 ingredients, which I totally got from one of my favorite blogs Cookies and Cups here. I was completely skeptical about this frosting too, because I’ve never made one like this before, but it is totally amazing, easy peasy to make, and tastes like the lightest fluffiest white chocolate ever, drooool. The pairing of the white chocolate and raspberry couldn’t have been more perfect, these flavors complement each other sooo well these cupcakes are just calling your name 🙂

Start with your thawed out raspberries…

Then add your sugar…

Fold the sugar into your raspberries…

Then add your raspberry gelatin mix…

Then your eggs…

Then oil and water…

Then your cake mix…

Mix, mix, mix…look at that gorgeous color…

Then place into your liners…

Then into the oven to get it’s baking on… Okay, now for the frosting…

Into the pot…

This is what it looks like all melted…

This is after chilling in the fridge for a while..

Now time to whip the heck out of it, I originally used a whisk attachment, bad idea, the paddle attachment was much less messy…

Voila! Delicious frosting..I may or may not have taken a spoonful or ~~twelve~~ two…

Get in my belly…

Hello naked cupcake, you’re looking dapper…

Soo good…

Raspberry Cupcakes With White Chocolate

2015-02-26 11:37:46

Yields 30

Super moist raspberry cupcakes topped with an easy whipped white chocolate frosting.

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THE CUPCAKES

1 Package of White Cake Mix.
1 Small Package of Raspberry Gelatin.
4 Eggs.
1/2 Cup of Canola Oil.
1/4 Cup of Hot Water.
1 (12 Ounce) Bag of Frozen Raspberries, Thawed.
1/4 Cup of Granulated Sugar.

THE WHITE CHOCOLATE FROSTING

1 Lb (2 Cups) of Unsalted Butter.
2 Cups White Chocolate Chips.

FOR THE CUPCAKES

Preheat your oven to 350 degrees F.
Place cupcake liners into your tins and set aside.
With a handheld or stand mixer with paddle attachment, place your thawed raspberries into your bowl, and fold the sugar into the raspberries covering them completely.
Then add your gelatin mix, eggs, oil, hot water, cake mix and mix all together until well incorporated.
With an ice cream scoop or spoon fill your cupcake liners 3/4 full with your batter.
Bake your cupcakes for 12-15 minutes (I took mine out at 15) or until they spring back to the touch.

FOR THE WHITE CHOCOLATE FROSTING

In a medium sized saucepan place your butter and white chocolate chips.
Melt completely both ingredients on low heat, stirring constantly.
Once melted, remove from heat and let it cool at room temperature for about 30 minutes.
Cover your pan with aluminum foil and place in your fridge for at least 3 hours or overnight (like I did).
Once chilled, remove your pan from the fridge and let it sit out for 30 minutes or so, then place all of your melted chocolate chip/butter mixture into your mixing bowl and whip, whip, whip it with your handheld or stand mixer with paddle attachment until it is light and fluffy.
Then enjoy!

Notes

I used a 16" Wilton disposable bag with an open star tip to pipe the frosting onto my cupcakes.

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

Cream Cheese Apple Tassies

February 25, 2015 By Holly

I definitely think I’m most creative with new tasty treat ideas when I’m hungry ~~aka I let my inner chunky kid fly~~, and especially by the end of the week. I mean, by the end of the week, pies, cupcakes, cheesy savory dips are just about all that is encompassing my brain, you know, as I sit there and eat my grilled chicken and broccoli ~~sigh~~.

Though the cravings maybe in full force, they definitely get the creative juices flowing for something new and tasty. It was in one of my delicious daydreams that these beautiful little tassies were born. I definitely wanted to put cream cheese and apple together, and I initially thought I would make them miniature pies, buuuut with my new obsession with all things cookie cups I thought that a snickerdoodle ‘pie crust’ would be awesome.

Not only are these awesome but super easy to make. The filling is a brown sugar cream cheese ~~drroool~~ that is then topped with apple pie filling, then I dolloped a little more cream cheese filling on top of that. Oh my, y’all these taste just like an apple pie but slightly more decadent. These are definitely a new favorite of my family’s and they were more than happy to take ~~most~~ some of these off of my hands.

Start with your cookie dough mix…

Now add your egg…

Now add your melted butter and water…

Now mix, mix, mix…

Roll your dough into balls then roll into the cinnamon/sugar…

Then place into your tins and lightly press an indentation in the middle with your thumb…

Then bake them up…

Once out of the oven and still warm, take a 1 teaspoon measuring spoon and press in the middle to make a cup, then set aside to cool…

Now time to make the delicious cream cheese filling, start with your butter…

Cream the butter, then add your cream cheese…

Mix these lovelies together, look how delicious…

Then add your brown sugar, vanilla and cinnamon…

Mix together and voila, brown sugar cream cheese awesomeness…

After your cookie cups have cooled completely, place your cream cheese in your cups (I used a piping bag) then spoon some apple pie filling on top of that…

Then enjoy…I also highly recommend drizzling a little caramel sauce on top, you know, just because…

Sooo good…

Yummers…

Cream Cheese Apple Tassies

2015-02-24 13:22:57

Yields 24

Miniature snickerdoole cookie cups with a decadent brown sugar apple pie filling.

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FOR THE COOKIE CUPS

Snickerdoodle Cookie Mix (17.9 Ounces).
1 Stick (1/2 Cup) of Melted Butter.
1 Tablespoon of Water.
1 Egg.
Cinnamon Sugar Mix (Comes With the Cookie Mix).

FOR THE CREAM CHEESE FILLING

1 Block of Cream Cheese, Softened.
2 Sticks (1 Cup) of Butter, Softened.
1/2 Cup of Brown Sugar, Packed.
1 Teaspoon of Cinnamon.
2 Teaspoons of Vanilla Extract.

FOR THE APPLE PIE FILLING

1 Can of Apple Pie Filling (20 Ounces), Chopped.

THE COOKIE CUPS

Preheat the oven to 375 degrees F.
Spray your miniature muffin tins with non stick spray and set aside.
With a handheld or stand mixer with paddle attachment place your cookie mix into the bowl, removing the sugar/cinnamon mixture and placing it in a smaller separate bowl.
To the cookie mix add the egg, melted butter and water and mix until well incorporated.
Take 1-2 tablespoons of cookie mix roll into balls and roll into the cinnamon sugar mixture, then place into your tins pressing down into the middle with your thumb making an indentation.
Bake your cookie cups for 12-15 minutes or until slightly golden around the edges.
As soon as your take out of the oven and they are still warm take a 1 teaspoon measuring spoon and press each cookie cup in the middle forming a perfect cup, set aside to cool completely.

THE CREAM CHEESE FILLING

With a handheld or stand mixer with paddle attachment place your butter into the bowl and whip until smooth.
Then add your cream cheese to the butter and mix until well incorporated.
Now add your brown sugar, cinnamon and vanilla.
Pipe or spoon the cream cheese mixture into your cups, then place your apple pie filling on top covering the cream cheese then you can dollop a little more cream cheese on top of the apple pie filling.

THE APPLE PIE FILLING

I used a pre-made apple pie filling, you are welcome to make your own of course, but I did take a knife and fork and chopped up the filling so the apple chunks would be nice and small.

By Holly

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