All Recipes Archives - Page 44 of 48

Easy Artichoke Dip

January 30, 2015 By Holly

Anyone needing a last minute but super duper easy peasy throw together recipe for The Super Bowl? Well, you are definitely in luck, because not only is this beyond easy to make but sooo dad-gum delicious y’all.

My mom handed me this recipe with a ‘this is really delicious you should make it’ and I’d be lying if I didn’t admit I was super skeptical about this dip since it has so few ingredients. Well, I was proven waaaaay wrong, this artichoke dip is sooo eye-rollingly good. I slathered this stuff on bread ~~and stuffed in my face~~ and holy junk y’all, it’s creamy and savory with that salty tangy kick from the Parmesan. I would definitely be making this dip (except maybe quadruple the recipe) again this Sunday for the Super Bowl except I won’t be watching because me and my dude will be at Disney World! My inner kid is beyond happy, I might just have to share a few pics from our trip, but in the mean time make this dip, you will thank me 🙂

Take your drained artichokes…

Chop them up…

Place in a bowl and add your mayo…

Add your shredded Parmesan…

Add your salt and pepper to taste and mix, mix, mix…

Place in your pan and sprinkle your paprika on top…

Bake it up and enjoy…

Easy Artichoke Dip

2015-01-26 14:56:25

Creamy and savory artichoke dip that's as easy to make as it is to eat.

Write a review

Save Recipe

Ingredients

2 (14 ounce) Cans of Artichoke Hearts, Drained.
1 Cup of Mayonnaise.
1 Cup of Parmesan Cheese, Shredded.
1 Teaspoon of Paprika.
Salt and Pepper to Taste.
1-1 Quart Dish.

Instructions

Preheat your oven to 350 degrees F.
Spray your dish with some non stick cooking spray and set aside.
Drain your artichoke hearts and chop with either knife or a food processor to your liking (I wanted my artichokes a bit chunkier for this dip so a knife was sufficient).
In a mixing bowl, place your artichokes, now add the mayonnaise and Parmesan cheese, mix until all ingredients are well incorporated.
Add salt and pepper to taste, mix and place in your pan sprinkling the paprika evenly over the top.
Place in your oven and bake for 20-25 minutes or until bubbly and slightly browned on top.
Serve with bread, chips or veggies and enjoy.

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

Deep Dish Skillet Cookie

January 28, 2015 By Holly

When I was still living in Los Angeles I remember having a craving for an American Cookie Company cookie cake ~~say that 10 times fast~~ like whoa, I was all, ‘I’m totally gonna eat the heck out of one of those cookie cakes for my cheat day, and maybe a couple of their snickerdoodles too‘ I could practically taste their delicious cookies and cookie cakes as I excitedly looked up the nearest one, and womp womp womp the closest one was 60 miles from me, ~~60 MILES!?!?~~ and 60 miles driving in/out/around Los Angeles might as well be 500, trust me my cheat day would have been over by the time I got home.

Yes, there are other closer cookie cake making companies I could have gone to ~~alliteration much~~, but either American Cookie Company was going to make it or no one was, dadgumit. Weeelll after my initial ~~heartbreak, sorrow~~ sadness wore off I figured I might try my hand at making a similar, though obviously not the same, giant cookie thing at home. I was sooo not disappointed, so I knew I needed to share it and this time ~~I went buck wild~~ I added browned butter (always an excellent idea), butterscotch chips, Mini M&M’s and vanilla pudding mix to really make it nice and moist. Honestly, just straight up eat this with a spoon out of the skillet, it’s just that good 🙂 and a giant ~~ass~~ scoop of ice cream is also beyond awesome too.

Lets start with some browned butter shall we? for a better explanation of how to brown butter go here

Place the browned butter in your mixing bowl, let it cool a bit then add your brown sugar…

Then add your granulated sugar…

Mix, mix, then add your flour, pudding mix, baking soda, salt and eggs (forgot to take a pic)…

Then mix, and add all in the extra goodies you want and there you have your dough…

Press all that goodness in your buttered skillet…

Bake 🙂

And enjoy!

Deep Dish Skillet Cookie

2015-01-23 13:19:21

A delicious deep dish cookie baked to perfection in an iron skillet.

Write a review

Save Recipe

Ingredients

1 Cup (2 Sticks) Unsalted Butter, Browned.
1 Small Package of Vanilla Pudding Mix.
1 Cup Packed Brown Sugar.
3/4 Cup of Granulated Sugar.
2 Large Eggs.
2 Tablespoons of Vanilla Extract.
3 Cups of All Purpose Flour.
1 Teaspoon of Baking Soda.
1 Teaspoon of Salt.
1/3 Cup of Butterscotch Chips.
1/3 Cup of Mini M&M's.
10" Iron Skillet.

Instructions

Preheat oven to 350 degees F.
In a pan on medium heat, melt your butter while stirring constantly, until brown flecks start to form on the bottom of the pan and it has a delicious nutty aroma, and remove from the heat.
Pour your browned butter into your mixing bowl to let it cool for a little bit.
Then place your browned sugar into your bowl with the butter and mix until incorporated.
Then place your granulated sugar, eggs, and vanilla.
Then add your flour, baking soda, salt and dry vanilla pudding mix and combine.
Then add in your butterscotch chips and mini M&M's and mix until evenly distributed.
Press the dough into your skillet with your hands and bake 25-30 minutes or until slightly set around the edges, you will want the middle to still be gooey.

Notes

You can use whatever variation of chocolate chips, toffee bits, M&M's etc that you personally like.

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

Broccoli Cheese Soup

January 26, 2015 By Holly

I know for a fact some of y’all live in waaaay colder places than myself and get real winters where you’re up to your ears in snow for months and every morning you’re digging your cars out of it, and below freezing temperatures are the norm etc., but it has been cold here, and not just cold, but cold and rainy, a big blaaah to that.
Now, I will admit being a Southerner I pretty much freeze if it gets below 60 degrees but I’m definitely not exaggerating and I’m pretty much feeling it’s time for Spring to make it’s appearance ~~haven’t felt my fingers since September~~. Fortunately, I have a wonderful cure for the rainy, cold, winter blues and that is this delicious creamy ~~dreamy~~ broccoli cheese soup. Not just any broccoli cheese soup, but the best I’ve ever had, and in my opinion those restaurants don’t have anything on this one. This recipe makes a lot a soup ~~4 Quarts!!!~~ and I lost count of how many bowls I had on my cheat day, no shame at all here folks I was really looking forward to noshing this stuff. This is super awesome and tasty and not at all hard to make, and may I suggest dipping some bread in this? oh yesss, it’s good…

Alrighty, let’s start with some onions and butter…

Sauté these bad boys–this always smells sooo good 🙂

Then add your water and chicken soup base…

Get all of that stuff boiling…

Now add your cheese…

Then your noodles…

Cook all of that up, then add your broccoli…

Then pour your milk and heavy cream…

Then stir everything up and make sure it’s all lovely and hot, then enjoy…

Oh my, how yummy…

Broccoli Cheese Soup

2015-01-22 14:13:13

Write a review

Save Recipe

Ingredients

1 Pound of Velveeta Cheese.
2 (10 Ounce) Packages of Frozen Chopped Broccoli.
1 Tablespoon of Butter.
3/4 Cup Onions, Chopped.
6 Cups of Water.
6 Teaspoons of Chicken Soup Base OR 6 Chicken Bouillon Cubes.
1 (8 Ounce) Package of Fine Egg Noodles.
1 Teaspoon of Salt.
5 Cups of Milk.
1 Cup of Heavy Cream.
1/8 Teaspoon of Garlic Powder.
Pepper To Taste.

Instructions

In a large pot on medium heat, sauté your onions with the butter.
When your onions are browned, add your water and chicken soup base (or bouillon cubes).
Bring to a boil for a few minutes then lower the temperature and place your cheese in the pot making sure to stir constantly until it is all melted.
Now add your noodles and cook for a few more minutes until your noodles have started to soften.
Now add your broccoli and pepper to taste.
And now add your milk, heavy cream and garlic powder, stir all together and enjoy.

Notes

You can either let the frozen broccoli sit out at room temperature to thaw a couple of hours before making the soup, or even stick it in the microwave for a little bit if you don't feel like waiting.
I also made sure I got some of the water out of the broccoli by placing in a hand towel and gently squeezing.
Also, slicing up your cheese in small pieces helped to quicken the melting process.

By The Junior League of Marietta

Adapted from Georgia On My Mind

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

Sausage and Gravy Casserole

January 23, 2015 By Holly

Sometimes y’all, you just need some good old, down home ~~artery clogging~~ comfort country food. This casserole is just that. When I was in college, there was a Cracker Barrel down the street from campus that was visited regularly by my friends and I-we called it the crack house- and if you’ve never been to one, do yourself a favor and get your behind to one asap, their biscuits are to die for.

Anyways, the first time I ever had biscuits and gravy was at Cracker Barrel ~~Southern sacrilege I didn’t have any sooner~~ and it was eye-rollingly good. I never thought I would be able to replicate the awesome that is Cracker Barrel biscuits and gravy until I took my first bite of this casserole, it was like a big giant hug from the world ~~is that dramatic?~~. Sticking your spoon down into this dish pulling out all of that awesome sausage and gravy with a wonderful biscuit on top drrooool. I was afraid that this was going to be complicated, but it so wasn’t y’all, this was stupid easy to make and would also make a wonderful option for breakfast.

First, let’s brown some sausage…

Starting to brown, but still a little pink…

Somebody was hardcore begging for some sausage (I obliged of course, look at that face..)…

The meat looks done and all steamy, yummm…

Place sausage in another bowl…

Heat your milk and flour in your pan, whisk and whisk until it becomes thick…

Then place your sausage back into your pan with the gravy…

Mix, mix, mix…

Place in your dish…

Now for the biscuits, take your flour…

add your milk and mix until a dough forms…

Roll your dough and slightly flatten and place on top of the sausage gravy…

I brushed some melted butter on top of the biscuits (butter is always a good idea)…

Baking, gravy is bubbling up, sooo good…

Enjoy!

Sausage and Gravy Casserole

2015-01-21 14:43:37

A delicious sausage and gravy casserole topped with fluffy biscuits.

Write a review

Save Recipe

FOR THE SAUSAGE GRAVY CASSEROLE

1 Roll (16 Ounces) of Breakfast Sausage (I Used Mild).
2 Cups of Milk (I Used 2%).
1/2 Cup of All-Purpose Flour.
Salt and Pepper To Taste.
2 Quart Baking Dish.

FOR THE BISCUITS

4 Cups of Biscuit Mix (I Used Bisquick Original Mix).
1 1/3 Cup of Milk.

THE CASSEROLE

Preheat the oven to 350 degrees F.
In a large skillet over medium high heat, cook sausage chopping it up with your spoon as it cooks, when there is no longer any pink it is done.
Without draining the sausage, move to a separate bowl and set aside.
To your skillet, add the milk, flour and salt and pepper.
Whisk your milk mixture constantly until it begins to thicken, then add your sausage back into the skillet and remove from the heat, mixing until evenly incorporated, then pour into your dish.

THE BISCUITS

With a large spoon or spatula mix your biscuit mix and milk until it forms a dough.
With your hands roll the dough into balls and slightly flatten, placing on top of your sausage gravy mixture.
Make the biscuits as large or small as you like, I made mine medium sized and there were a total of 9 on top.
Brush your biscuits with melted butter (optional of course).
Place your dish in the oven and bake for 25-30 minutes, or until the biscuits look baked to your liking.

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

Crustless Custard Pie

January 21, 2015 By Holly

Aaaah this pie y’all. Add it to the list of things my mom made for the family regularly that I absolutely loved growing up (well, still do of course). I remember thinking that this dessert was so fancy and I hoped I would be able to make it someday.

Well, if I had known how easy this was to make as a kid I probably would have given it a go. This is a one bowl, no fancy mixer required, but super amazingly delicious pie, and hello(!) no crust you have to worry about burning, or it not quite rolling out pretty enough ~~not that that has happened to me or anything~~. You definitely will not be able to have just one piece, it’s sweet but not too sweet, rich but not too rich, and the texture ~~drooool~~ aaanndd I added just a teensy eensy little bit of coconut extract. You by no means have to add it, but it gives it that extra oomph that doesn’t scream coconut, but people will go ‘hmm what is all that awesome?’ As a side note, the recipe says either coconut or lemon extract, and please if you are a lemon dessert lover be my guest. Lemons to me are in the same boat as nuts and raisins, in that they do not belong in desserts ~~sorry lemon lovers, don’t hate me~~. So it’s safe to assume you will not be seeing any lemon meringue pie, or lemon tart recipes here y’all, sorry ~~not sorry .~~ Buuuttt, I do highly recommend this bit of deliciousness.

Start with your sugar…

Then your flour…

Now your eggs…

Now mix, mix, mix…

Now add all of that delicious melted butter (and we will pretend the milk, coconut extract and vanilla are pictured here too)…

Mix all of that in…

Butter your dish so no stick-age of your pie…

Pour batter into your pan…

Bake, bake (though I wouldn’t recommend a cookie sheet, takes too long to bake)…

Then, voilá!

Crustless Custard Pie

2015-01-19 14:25:01

A delicious crustless custard pie.

Write a review

Save Recipe

Ingredients

1 3/4 Cup of Sugar.
1/2 Cup of Self-Rising Flour.
4 Eggs.
1 Teaspoon of Vanilla.
(Optional) 1/4 Teaspoon of Coconut Extract or Lemon Extract.
2 Cups of Milk.
1/2 Stick (4 Tablespoons) of Unsalted Butter, Melted.
Deep Dish 9" or 10" Pie Plate.

Instructions

Preheat oven to 300 degrees F.
Liberally spray your pan with non-stick spray, set aside.
With a handheld or stand mixer with paddle attachment blend your sugar, flour and eggs until smooth.
Now add your milk, vanilla and melted butter, (and coconut extract if you want) blend until well incorporated.
Pour batter into your pie plate and bake for 60 minutes.
Let cool and place in fridge for at least an hour before serving.

Notes

I placed my pie plate on a baking sheet, I do not recommend doing this, it ended up taking quite a bit longer than it should have to bake because of it.
This is a very thin batter, so don't worry when it is :-).

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

Espresso Chocolate Cheesecake

January 19, 2015 By Holly

Ok, I’m just gonna come out with it, this cheesecake is eye-rollin’, tongue-slappin’, knock you naked, ~~rub it all over your face~~ good. Now, I figured it would be delicious, ~~hello Oreo crust and melted Hershey kisses in the batter~~ but I wasn’t prepared for the awesome that this cheesecake is. I’ve had chocolate cheesecake and coffee cheesecake before but honestly I found those to be a little too intense and rich ~~yes that’s possible even for me~~. This cheesecake on the other hand is just chocolatey and just espresso-ey enough that neither flavor is overwhelming the other, and come on, chocolate and espresso complement each other so well. And because I ~~can’t leave well enough alone~~ wanted to add a little something special, I piped my most favorite whipped frosting on top, which OMG totally put this already awesome cheesecake over the edge.

If you would like to add this frosting too ~~trust me you will want to~~ you can find the recipe here for my Coffee Doodle Cups except just use plain milk…I couldn’t believe how beautifully this baked up, the rule with cheesecake is to not whip it too much otherwise it might sink in the middle. I honestly whipped the ever loving out of this because I just couldn’t make the cream cheese blend (it was still delicious, and didn’t sink), which I think had something to do with me throwing the cream cheese and sugar in together without blending the cream cheese by itself first (I know better than that, don’t know what I was thinking, sheesh)…sooo I recommend blending your cream cheese first, then add your other stuff and get it on this awesome cheesecake.

First I crushed up my Oreos with a food processor…

Then in a bowl, place Oreos and melted butter…

Mix, mix, mix…

Place in your pan (don’t forget to line with foil like I did)… like my pink Fitbit? 🙂

Yay, pretty crust…

Take these delicious little guys and melt them down…

Take your cream cheese (and maybe not your sugar yet like I did)…

Then add your eggs and milk…

Then espresso powder, and cinnamon…

Then add your melted Hershey Kisses…

Then place on top of your crust…

Baking… see the leakage because I didn’t use foil?…

Fresh out of the oven mmmm…

Let it chill in the fridge for a bit and yummy…

Espresso Chocolate Cheesecake

2015-01-16 10:51:26

A light and airy chocolate cheesecake with a subtle hint of espresso.

Write a review

Save Recipe

FOR THE CHEESECAKE

2/3 Cup of Granulated Sugar.
3 Eggs.
1/2 Cup Milk.
1 Cup of Hershey's Chocolate Kisses.
4 (8 Ounce) Packages of Cream Cheese, Softened.
1 Tablespoon of Instant Espresso Powder.
1/4 Teaspoon of Cinnamon.

FOR THE CRUST

1 1/2 Cups of Oreo Crumbs (18 Cookies).
6 Tablespoons of Butter, Melted.

Instructions

Preheat your oven to 350 degrees F.
Combine melted butter and cookie crumbs until well incorporated and press mixture into the bottom of a 9 inch spring form pan and set aside.
Melt your Hershey's kisses over low heat stirring constantly, set aside.
With a handheld or stand mixer with paddle attachment, cream your cream cheese until smooth, then add your sugar and blend.
Now add your milk, eggs, cinnamon and espresso powder until all incorporated, then add your melted Hershey's kisses and continue to beat.
Pour your cheesecake batter onto your prepared crust.
Bake your cheesecake for 55 minutes.
Take your cheesecake out of the oven, let cool then place in the refrigerator covered for at least 4 hours (I let mine sit overnight).

Notes

I would recommend foiling the bottom of your springform pan because I didn't and there was some leakage going on.
Cream your cream cheese by itself first so it will be very smooth for your batter.

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

Duchess Potatoes

January 16, 2015 By Holly

As I have mentioned previously, I have an affinity for ~~almost~~ all things British, ~~hello Downton Abbey~~ especially the Royal family. I’m not even sure why, except they’re ~~obviously~~ a very different kind of celebrity, and not one usually of their choosing, I mean, can you imagine being born (or marry) into a family that everyone in the world knows and you have all of these predestined duties and a crazy awesome family history that’s been documented for a millennia? I don’t know about y’all but being a part of that world seems like a lot of pressure, and having to make sure you behave all the time… No thank you. Also, I pretty much watched all of the specials and the Royal wedding non stop of Prince William and Duchess Kate, and sat there and cried from happiness as if I were a personal friend and guest at the wedding…sometimes I am so lame. Anyways, I’m not saying that these Duchess potatoes are fancy enough for royalty, but I would like to think so hehe. I saw The Pioneer Woman aka Ree Drummond make these, and I was all OMG I have to make those for my cheat day, because, well, delicious potatoes full of heavy cream, eggs and butter that also happen to be super pretty to look at. These are definitely a bit more work than your average mashed potato recipe but sooo worth it because they not only taste awesome but look pretty cool too.

Peel your potatoes…

Put potatoes in a giant pot…

Boil your potatoes until fork tender…

Place them on a baking tray and bake off for a bit to get the moisture out…

Take them out of the oven, place in your mixing bowl to cool a little, and pour some butter…

Then some heavy cream…

Then some egg yolks…

Add (lots) of salt and pepper to taste and mix, mix, mix…

Load them up in your piping bag (I used a Wilton disposable bag with a 1M tip) and make beautiful potato mountains on your parchment paper…

Put an egg wash on your potatoes (or not, you don’t have to)…

Bake, bake, bake, then voila wonderfully delicious and fancy potatoes (pearls not included)…

Delish!

Duchess Potatoes

2015-01-14 14:26:15

Yields 30

A unique and decadent way to have potatoes.

Write a review

Save Recipe

FOR POTATOES

5 Pounds of Yukon Gold Potatoes, Peeled and Boiled Until Fork Tender.
8 Egg Yolks.
1 Stick of Butter, Melted.
Salt and Pepper to Taste.
1 Cup of Heavy Cream.

FOR EGG WASH

1/2 Cup of Heavy Cream.
1 Whole Egg.

THE POTATOES

Preheat oven to 375 degrees F.
Peel and boil all of your potatoes until they are fork tender.
Drain your potatoes, place on a baking sheet and place into the oven for 10-15 minutes or until your potatoes are slightly dry on top.
Remove your potatoes from the oven and place in your stand mixer with paddle attachment or bowl with hand mixer.
Let the potatoes cool for a few minutes then add your melted butter.
Then add your egg yolks, then the cream and mix until all are well incorporated.
At this point I switched to my whisk attachment to make sure these potatoes were super creamy.
Liberally add salt and pepper to your taste and mix again.
Transfer your potatoes to a pastry bag and pipe through a large star tip in a circular and upward motion.
Whisk your heavy cream and 1 egg together, then lightly brush your piped potatoes with it.
Bake your potatoes for 25-30 minutes or until golden brown.

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

Brown Sugar Pie

January 14, 2015 By Holly

Ok I feel the need to come clean about the fact that I almost didn’t even post this recipe, not because it isn’t insanely delicious and rich but because I without trying almost ruined this pie several times. I swear, it was definitely not on purpose but apparently my subconscious was trying to sabotage the whole shebang. My first attempt at this pie began without a hitch,

pie crust ready ~~should be, I bought it like that~~, filling beautifully placed in the pie crust, and my fancy pie crust edge cover nicely placed. In my attempt at not making a mess ~~sigh~~ I placed my pie on a jelly roll pan in the oven which after 10 minutes of baking bucked up from the heat, spilling the already very full-that’s another story- pie filling all over the place. Panicking, I stuck a heavy coffee mug on the pan trying to balance it out, which unfortunately didn’t work. Some of y’all are probably wondering, ‘Holly, why didn’t you just take the pie out of the oven?’, well I was hoping that it would be salvageable after baking, FYI it wasn’t.

Please avert your eyes if you are easily offended by baking disasters, fug city y’all…

Alrighty, here’s the 2nd attempt, start out with brown sugar, melted butter, eggs and vanilla…

Mix, mix, mix…

Place in your pie crust…

Look how it’s behaving nicely this time, a cookie sheet that didn’t buck up…

Fresh out of the oven, I’m kind of digging the cracked top…

So here’s the other part I messed up…I noticed that I had to bake this waaaaay longer than the recipe called for and when I cut into the pie after it cooled I realized the bottom layer of the crust was a solid piece of browned sugar crust cement!! and it was still very very gooey ~~runny~~ in the middle, super delicious but not solid like it was supposed to be, especially after having cooked for so long. Then I realized…OMG the recipe called for 1 pound of brown sugar, and for some reason ~~brain fart~~ I translated that to 4 cups instead of 2??!! No wonder this pie was overflowing! How incredibly silly of me, soooo no worries I put the correct amount in the recipe below and I’m sure it will be easy as pie ~~teehee I’m hilarious~~ for you when you make it. I will also be remaking this correctly in the near future because aside from the goo and the inedible ~~chainsaw required~~ bottom it was really delicious. This pie is all of the awesome of pecan pie minus the pecans—FYI I have this thing about nuts thrown into dessert, sorry ~~not sorry~~ but gross.

Behold the missing bottom crust because dangit, it just wouldn’t cut…

Brown Sugar Pie

2015-01-12 14:34:59

A gooey and decadent pie, brimming with brown sugar.

Write a review

Save Recipe

Ingredients

2 Cups of Brown Sugar.
1 Stick of Butter, Melted.
3 Eggs.
2 Tablespoons of Vanilla Extract.
1 Regular Unbaked Pie Crust (from the freezer section).

Instructions

Preheat your oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment place your sugar, butter, vanilla and eggs into your bowl and mix together until smooth.
Pour batter into your pie pan and place either edge covers or aluminum foil on the pie crust edges to keep from burning.
Bake for 45 minutes or until golden brown.

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

Coffee Doodle Cups

January 12, 2015 By Holly

So, gotta be honest, I became completely obsessed with my Mini Tea & Cookie Cups and knew I had to recreate them with my other obsession besides tea…coffee. In my original quest of getting healthy several years ago, a gave up a lot of vices, coffee is not one of them. Now, I drink my coffee completely black, no sugar, no milk, no fancy shmancy toffee flavored creamers… nada.

These cookie cups on the other hand, are deliciously sweet with that coffee kick to them, and have one of my absolute favorite cookies as the base, snickerdoodles. All that cinnamon sugar goodness filled with coffee infused whipped frosting, oh snap y’all, sooo good. And I can’t get over how adorable and extra wonderful these cups are in mini form and I’m gonna go ahead and throw out there I will probably be wracking my brain for further ~~amazing, wonderful~~ flavors to make into mini cookie cups. 🙂

Alrighty, let’s go ahead and infuse your milk with your instant coffee

Take your coffee/milk and your flour…

Mix it up and start to heat it…

When it starts to look like thin mashed potatoes take it off the heat…

Now take your cookie mix and butter…

Then add your egg…

Mix, mix and mix…

Roll your cookie dough in your cinnamon/sugar…

Press your cookie balls into your mini pans…

Baking…

While still warm, press your teaspoon into the dough to form a cup…

Take your butter and sugar…

Whip your butter and sugar until light and fluffy…

Then add your coffee/milk mixture to your butter and sugar…

Then whip, whip, whip until it’s super light and fluffy and wonderful…

Pipe your frosting in your cups and enjoy!

mmm fancy sugar crystals and a coffee bean…

Mini Coffee and Doodle Cups

2015-01-08 14:56:41

Yields 30

Miniature snickerdoodle cookie cups filled with coffee whipped frosting.

Write a review

Save Recipe

FOR THE COOKIE CUPS

Betty Crocker Snickerdoodle Cookie Mix.
1 Cinnamon/Sugar Packet (that comes with the cookie mix).
1 Stick (1/2 Cup) of Unsalted Butter, Melted.
1 Tablespoon of Water.
1 Egg.

FOR THE WHIPPED FROSTING

1 Cup of Milk, Warm.
1.5 Tablespoons of Instant Coffee.
2 Sticks of Unsalted Butter, Room Temperature.
1 Cup of Sugar.

COOKIE CUPS

Preheat your oven 375 degrees F and spray your mini muffin tins with baker's spray and set aside.
If using cookie mix, place in mixing bowl and place cinnamon/sugar mixture in a small separate bowl.
With a handheld or stand mixer with paddle attachment mix your melted butter, water, and egg into the cookie mix until it forms the dough.
Scoop your dough and roll into 1" balls then roll your dough into the sugar/cinnamon mixture until covered completely.
Place the dough in your tins, pressing in the middle and up the sides to form a cup shape.
Bake for 8-10 minutes or until slightly golden, I took mine out at 9 minutes and they were perfect.
While your cups are still warm, press them with a 1 teaspoon measuring spoon to form a perfect cup.
Let cups cool completely and remove from tins.

FROSTING

Measure your milk and warm slightly in the microwave, not too hot just warm enough to dissolve the coffee crystals.
Place your crystals in the milk, stirring, making sure they dissolve fully.
In a medium saucepan place your coffee/milk mixture and flour.
On medium heat continuously stir your milk/flour mixture until it becomes the texture of thin mashed potatoes, let it come to room temperature.
With a handheld or stand mixer with paddle attachment beat your butter and sugar until it's light and fluffy.
Then add your milk/flour mixture and beat, beat and beat until it is the texture of whipped cream, you will whip this frosting a lot.
Then place or pipe into your cookie cups and enjoy!

Notes

You can totally use your own snickerdoodle cookie dough recipe if you like, but the cookie mixes have worked wonderfully for me so far.

By Holly

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

Easy Peasy Peach Cobbler

January 9, 2015 By Holly

I know, the title has the words easy peasy in it, what can I say…I’m just cool like that. I really wanted to emphasize how incredibly, throw this in a pan and dunzo, ~~stuff your face~~ easy this recipe is. And delicious? y’all this stuff is fluffy, but gooey at the same time and overflowing with peachy awesomeness.

It’s sweet but not too sweet and honestly it’s texture is closer to a bread pudding-esque kind of thing than a cobbler but seriously this stuff is so good who cares right? I know this recipe screams summertime with the peaches and laid back approach to making it, but since it has been so darn cold I have been longing for summer and decided dessert would help ~~or something like that.~~ I haven’t tried it yet with other kinds of fruit but I’m gonna guess it would be equally delicious with maybe apples or cherries..or both?? mmm, I’m thinking definitely yes.

Alrighty, so start by draining your peaches, placing in your pan and pouring some butter on top…

Yes it’s a lot of butter, no shame, hehe…

Get your flour, sugar and baking powder…

Add your milk…

Whisk, whisk to make your batter…

Pour your batter over your peaches and butter (it looks funny, I know, but it’ll be awesome)…

Baking-see how it puffs up? soo good…

And enjoy y’all!!…

ooh yeah…

All that peachy goodness…

Easy Peasy Peach Cobbler

2015-01-07 09:46:06

Super simple, delicious and moist peach cobbler.

Write a review

Save Recipe

Ingredients

1 Large (29 Ounce) Can Slices Peaches-Drained.
2 Sticks (1 Cup) of Unsalted Butter, Melted.
2 Cups of Sugar.
2 Cups of All Purpose Flour.
2 Cups of Milk.
2 Teaspoons of Baking Powder.
10" Skillet or 9x13 Pan.

Instructions

Preheat your oven to 350 degrees F.
Pour your drained peaches in the bottom of your skillet (or pan).
Pour melted butter over your peaches evenly.
Mix your flour, sugar, milk and baking powder to form your batter.
Pour your batter evenly over your peaches and butter.
Bake for 35-45 minutes until top is golden brown.
I baked mine for 40 minutes and it was still slightly gooey in the middle and fluffy everywhere else, which I thought was perfect.

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