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Gingerbread Cupcakes with Caramel Icing

December 17, 2014 By Holly

I seriously say this every year, but it seems especially true this year..I cannot believe it’s almost Christmas again. No joke y’all what in the world happened to the year? As a kid, December felt like the longest month ever waiting in anticipation for Christmas, now, as an adult ~~yeah right, I’m so not an adult~~ it’s always down to the wire trying to get all of my shopping done. Don’t even get me started on people who start announcing in October how many weekends there are left to shop, I don’t need that kind of pressure people, please simmer down. Buuuut, on a bright note, being this close to Christmas in my house means gingerbread men. It’s a family tradition to gather at my parents house and myself, my mom and the sisters all bake ~~stuff our faces~~ and decorate gingerbread men. As a cupcake aficionado I thought how awesome it would be to have the g-men in cupcake form, and whoa nelly are these ever awesome. This cake is teeming with gingerbread flavor, practically overflowing y’all in the best way of course, and these are soooo moist. The frosting, well it is absolutely the perfect sweet accent to this spice cake. I also found these super cute ~~even with their slightly creepy smiles~~ gingerbread men at Trader Joe’s that are perfect toppers. These are super fabulous, make them 🙂

With your butter and brown sugar…

Cream them together until smooth…

Now add your eggs…

My sous chef…

Now add your molasses…

Mix, mix, mix…

Add flour, baking soda, baking powder, salt…

Mix, mix, mix, then add your milk…

Place in your cupcake liners…

While your cupcakes are baking..for the frosting, put your butter, sugar, milk, and salt into your pan…

Melt it all down together…

Bring to a boil…

After cooling slightly, place in your bowl…

Add your powdered sugar…

Mix, mix and we will pretend there is a pic of the cream cheese that has been added…

Then go to nosh city ~~yes, I just said that~~ on these cupcakes…

Gingerbread Cupcakes with Caramel Icing

2014-12-15 13:43:45

Yields 32

A rich and super moist gingerbread cupcake topped with a decadent caramel cream cheese frosting.

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FOR THE CUPCAKES

2 Sticks (1 Cup) of unsalted butter, softened.
1 Cup of Light Brown Sugar.
2 Eggs.
1 Cup of Molasses.
1 Tablespoon of Vanilla.
2 1/3 Cup of All Purpose Flour.
1 Teaspoon of Baking Powder.
2 Teaspoons of Ground Cinnamon.
1 Teaspoon of Salt.
1 Cup of Whole Milk.

FOR THE ICING

3 Tablespoons of Unsalted Butter, Softened.
1 Cup of Brown Sugar.
1/2 Cup of Evaporated Milk.
1/8 Teaspoon of Salt.
3 3/4 Cups of Powdered Sugar.
10 Ounces of Cream Cheese, Softened.
3/4 Teaspoon of Vanilla.

CUPCAKES

Preheat your oven 350 degrees F.
Line 24+ (this recipe makes 32) cupcake tins with paper liners.
With a handheld or stand mixer with paddle attachment, beat your butter and brown sugar together until light and fluffy.
Add your eggs and beat in.
Now add your molasses and vanilla extract, mix until well incorporated.
Add your salt, baking powder, baking soda, and flour and mix until incorporated.
Now mix in your milk.
Fill your cupcake liners 3/4 full with your batter.
Bake your cupcakes 18-20 minutes (I took mine out at 19) or until your cupcakes spring back at your touch. Let your cupcakes cool in the tins and take them out after 15 minutes.

ICING

In a small saucepan on medium heat, melt your butter, brown sugar, salt and evaporated milk.
Bring to a boil and remove from the heat, let cool slightly and pour into your mixing bowl.
Now add your powdered sugar and vanilla and beat until well mixed.
Now add your cream cheese and beat in until well incorporated.
Cover and put in the refrigerator until it is completely cooled.

Notes

I sprayed my measuring cup with non-stick cooking spray before measuring my molasses, it makes it so much easier to pour.
You probably don't have to use whole milk in the cupcake batter, but it definitely adds flavor.
While baking, these cupcakes do tend to sink in the middle, no worries, that's normal.

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

Apple Blackberry Crunch

December 15, 2014 By Holly

So, I have been all about some super quick and easy, but delicious recipes these days–anybody else running around like a crazy person of late?..good it’s not just me. This one is definitely no different. This is another recipe that comes from a recipe box (yes box, recipes written on cards kept in a box were apparently a thing back in the day) given to my mom when my parents got married. My mom has improved upon the recipe over the years (more butter, more sugar, no nuts) and then passed it down to me. Y’all are not gonna believe how easy this is to throw together, but people are gonna think you labored away making a fancy cobbler with an awesome buttery, streusel-esque top. What’s great is that you can use whatever kind of fruit or mixture of fruit you like, apple, blackberry and cherry just happen to be my favs for this, but, totally up to you. Also, I highly recommend you serve this warm with a scoop of ice cream on top…you’re welcome.

Put your sugar on your frozen blackberries…

Place your apple pie filling in the bottom of your pan…

Now your cherry pie filling…

Now your sweetened blackberries…

Sprinkle your cake mix all on the top…

Then pour all of that amazing melted butter…

Now more sugar sprinkled (so awesomely decadent)…

Now enjoy this delicious and beautiful dessert…

Apple Blackberry Crunch

2014-12-11 11:33:57

A delicious and easy to make cobbler with an incredible buttery streusel topping

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Ingredients

1 Can of Apple Pie Filling.
1 Can of Cherry Pie Filling.
1-14 Ounce Bag of Frozen Blackberries.
3/4 Cup of Granulated Sugar (to be poured on blackberries).
1 Package of White Cake Mix (can substitute yellow cake)
1 1/2 Cups of Unsalted Butter, Melted.
1 Cup of Sugar (to be poured on top of cobbler).

Instructions

Preheat your oven to 350 degrees F.
Spray or butter a 9x13 pan.
In a small bowl, pour your frozen blackberries and pour your 3/4 cup of sugar and toss until thoroughly coated and set aside.
Spread your whole can of apple pie filling in the bottom of the pan.
Now spread your cherry pie filling on top of your apples.
Now evenly pour your cake mix on top of the cherry pie filling.
Evenly pour the 1 1/2 cups of melted butter on top of the cake mix.
Now evenly sprinkle the 1 cup of sugar on top of the butter.
Bake the cobbler for 45-50 minutes or until golden and bubbly.
Serve warm and maybe throw some ice cream on top :-).

Notes

You can totally use whatever kind of fruit you like, mix and match as much as you want, totally your preference.

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

M & M Cookie Bars

December 12, 2014 By Holly

I have to be honest, it has been super crazy banana pants busy around here for me recently. Not only have there been a million holiday things to do but I just finished taking the LSAT exam ~~for the 2nd time, sheesh~~, you know the one that Reese Witherspoon in Legally Blonde took and got an almost perfect score, then got into Harvard Law School ~~yeah right~~, yeah, that one. After not receiving the best score in the world ~~or even close~~ last year, I have been working with a private tutor several times a week for months, and then throw on work, and just life in general, phew, super crazy…sooo after finishing my test I couldn’t wait to start my cheat day ~~to stress eat~~, but after all of that madness the last thing I wanted to do was spend an inordinate amount of time making something awesome, hence the recipe I am about to show you. I kept seeing these cake mix cookies and cake mix cookie bars popping up everywhere on Pinterest, and people lamenting about how awesomely delicious and easy these are to make so I thought, bingo, those will be perfect, and then I thought how fun and colorful some mini M&M’s added would be too. Oh my, are they ever, I’m honestly not sure I was expecting these to be as good as they are, and super duper easy peasy to make. Obviously, I shared these with my family and they absolutely loved them and no joke I think I ate half the pan –zero shame y’all they’re that good.

So, take your cake mix and dry pudding mix…

Then add your oil and water…

Add your eggs…

Mix, mix, mix…

Now add the delicious mini M&M’s…

This is what your batter will look like, feel free to get a spoonful, so good…

Then pour your batter in your pan, it’s pretty darn thick y’all…

Baking up…your house is gonna smell like cake and cookies…

These are so soft and moist with the slight crunch of the mini M&M’s…

mmmm…

M & M Cookie Bars

2014-12-10 13:35:38

super soft and moist cookie bars with mini M&M's made from a cake mix

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Ingredients

1 Box of Yellow Cake Mix.
1 Small Serving Size Box of Instant French Vanilla Pudding.
1/4 Cup of Water.
3/4 Cup of Vegetable Oil
2 Large Eggs.
3/4 Cup of Mini M&M's.

Instructions

Preheat your oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment, put your cake mix and pudding mix into the bowl, whisk together.
Now add your water, vegetable oil, and eggs.
When all are combined add your M&M's and mix until incorporated evenly.
Pour your batter in a buttered or sprayed 9x13 pan and I baked mine for precisely 22 minutes and they were perfect.
See, told ya it was easy 😉

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

The Best Cornbread Dressing

December 10, 2014 By Holly

Yes, I am going to say it…this is the best dressing you will ever, ever, eevveerr have in your life. You know how I know this? because as a whole, I don’t like dressing, it’s too dry, too weird, too something, and don’t even get me started on folks who put dadgum oysters or some other awful in it…for reals, this dressing is on my list of favorite foods of all time. Did you hear that? I said one of my favorite foods of all time, and y’all, I know some food. Also, I have never seen dressing anywhere made like this, but that probably has something to do with the fact that my great great grandmother Josie (on my mom’s side) made up this recipe and lucky for us passed it down to the ladies in the family. So this is basically a secret family recipe, but to heck with the secret part, this is just too darn good not to share y’all. I have had people who despised dressing who I ~~force fed~~ coaxed into trying it and are now dressing converts and request it every year. Yes, there are some steps involved in this recipe but it’s worth every ~~damn~~ darn delicious bite.

Let’s make some cornbread shall we?..Let’s start with some good ole Crisco and an iron skillet..

Cornmeal and eggs…

Then your sauteed onions and celery…

Then throw in the rest of your ingredients, mix well and throw in your iron skillet…

Bake it up until it looks like so…

After sitting overnight (preferably) finely crumble your cornbread in a bowl…

Add your melted butter and eggs…

Then add the rest of your ingredients and the texture should look like this, real ‘liquidy’…

Place all in your pan…

Then pour your butter on top…

While baking, stir intermittently as the sides start to set…

And enjoy!

The Best Dressing Ever

2014-12-04 11:00:49

The most moist and flavorful cornbread dressing you will ever have.

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FOR THE CORNBREAD

1-12" Iron Skillet or Pan.
2 Cups Chopped Celery, sauteed.
1 Large Onion Chopped, sauteed.
6 1/2 Cups of Self-Rising Cornmeal.
3/4 Cup of Crisco, melted and divided evenly.
4 Large Eggs.
4 Cups of Milk.

FOR THE DRESSING

1-9x13 Pan.
The Cornbread, crumbled.
48 Ounces of Chicken Broth.
6 Eggs.
1/2 Teaspoon of Baking Soda.
2 Sticks of Unsalted Butter, Melted, Poured in Mixture.
1 Stick of Unsalted Butter, Melted, Poured on Top After in Pan.

CORNBREAD (Make Day Before)

Preheat your oven to 350 degrees F.
In a large bowl place your measured out cornmeal.
Melt your Crisco and pour half in your iron skillet or pan, coating the pan well.
In a pan, saute your celery and onions until soft.
To your cornmeal add your eggs, then place both your celery and onions in your bowl.
Now add your milk and the other half of your melted Crisco and mix until all well incorporated.
Bake your cornbread for 45-50 minutes until a toothpick inserted comes out clean.
After your cornbread has cooled completely, wrap thoroughly and tightly with cellophane and let it sit overnight on your countertop (it isn't absolutely necessary to sit out, but it does give the best taste because it lets all the flavors really seep into the cornbread).

DRESSING

In a large bowl, with your hands, finely crumble your cornbread (I had about 1/3 of the cornbread left because it makes such a large serving of cornbread).
To your crumbled cornbread, add your 2 sticks of melted butter, eggs, chicken broth and baking soda, and mix until well incorporated (yes it is supposed to be very liquidy).
Add salt and pepper to taste (I add quite a bit of both).
Pour your mixture into a well buttered 9x13 pan.
Evenly pour your 1 stick of melted butter on top.
Bake your dressing for about 30 minutes, but start checking after 10, because when the pan starts to slightly set around the edges you need to stir the whole pan, put back in the oven, and keep repeating the stirring every time it starts to set until it's done. The key to this dressing is not to over cook this dressing, it will be super moist and awesome if you don't.

Notes

I shouldn't say this, but if you're feeling hurried, lazy etc. instead of sauteing the onions and celery you can totally microwave the heck out of them, just as long as they're soft you're good.

By Tanya

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

Chocolate Chip Shortbread Cookies

December 8, 2014 By Holly

There is just something about the buttery, slightly sweet, simplicity of shortbread. It has always been a favorite (add it to the list right?) of mine, and is usually a staple around the holidays, and doesn’t food always seem to taste better around the holidays? I don’t know if it’s the cold weather, fuzzy socks, or fireplaces, but it definitely does, but anyways, I digress. I started ~~daydreaming~~ thinking about making shortbread at the first chill in the air, but I wanted to shake it up a little bit. Instead of making an entire pan of shortbread, I thought it would be cool to make Russian teacake-esque (minus the nuts of course eww) shortbread in cookie form aaannnd maybe throw in some chocolate chips because, well, you never need a reason for chocolate chips, they are always a good idea. To finish them off, while they were warm I rolled them in powdered sugar to make them extra pretty. These by far exceeded my expectation, they are so pillowy and buttery and sugary and holiday-ee, mmm, and like a lot of things I make, very easy because I don’t have much patience when it comes to waiting for my goodies on my cheat day. Enjoy y’all.

Mix your butter and sugar and we will pretend the flour, chocolate chips, vanilla and salt are also pictured here…

Mix, mix, mix, then you have beautiful dough…

Roll ’em into balls…

Once out of the oven and slightly cooled, roll them in powdered sugar if you want -but I do recommend 🙂

And get a big buttery bite of one (or 10)…

Chocolate Chip Shortbread Cookies

2014-12-01 13:38:53

Yields 25

bite sized shortbread cookies with mini chocolate chips, rolled in powdered sugar

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Ingredients

2 1/4 Cups of All Purpose Flour.
1 Cup of Unsalted Butter, Softened.
1/2 Cup of Powdered Sugar.
2 Teaspoons of Vanilla Extract.
1/2 Teaspoon of Salt.
1/4 Cup of Mini Chocolate Chips.
Additional Powdered Sugar (optional).

Instructions

Preheat oven to 375 degrees F, and line your cookie sheet with parchment paper.
With a handheld or stand mixer with paddle attachment cream butter, then add the powdered sugar and vanilla and blend until well incorporated.
Now add your salt and flour and blend completely.
Now add your chocolate chips and beat in or fold in until distributed evenly.
With a mini scoop, roll out balls around 1.5-2 tablespoon size and put on your cookie sheet.
Bake your cookies for about 8 minutes or until they slightly spring back to the touch, but it is best to slightly under bake these than over bake.
While your cookies are still warm, roll in powdered sugar if desired.
Now enjoy!

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

Easy Spinach & Artichoke Dip

December 5, 2014 By Holly

There is this restaurant in Atlanta (ok, technically Buckhead, but close enough) called Houston’s that has hands down, the best, most amazing spinach and artichoke dip of any restaurant ever. Lofty words I know, but it is perfect, it has just the right mixture of spinach, cheese, garlic and artichoke with no particular flavor overpowering another, and bonus, they bring the largest serving size of this appetizer of any restaurant I have ever seen. But, I gotta be honest, they charge a pretty penny for all of their food, including this awesome dip, and this restaurant is not by any means down the road from my house, so what’s a girl to do on her cheat day? Make her own of course…for years I have been on the lookout for a make-at-home, but Houston’s quality spinach and artichoke dip, and hallelujah y’all, I have finally found it!

I kept seeing this slow cooker spinach and artichoke dip pop up on Pinterest so I figured what the hey I might as well try it, and sweet heavens it is awesome. I doubled the recipe because I knew darn well it wasn’t going to make enough, and at my sister’s suggestion I added chicken broth, which just so happens to be the secret ingredient in Houston’s recipe. OMG y’all I made this on Thanksgiving to keep around for the family to munch on, and everyone was all ‘wow this is amazing’ and ‘as good or better than a restaurant’ etc. I ~~slathered~~ put this dip on fresh bread which was eye rolling-ingly good but you could use ~~your bare hands~~ veggies or tortilla chips, trust me, this would make a rusted bumper taste good. Did I also mention easy? You can basically throw everything in your slow cooker and done-zo, awesome spinach and artichoke dip.

Put your cheeses & garlic in your slow cooker, (cutting up your cream cheese helps it come along faster)…

Using a food processor or blender, mince up your artichokes…

Put your artichokes in your slow cooker…

Do the same with your spinach that you have minced up…

And enjoy–you will :-)…

oh my, look at the cheesy awesomeness…

Slow Cooker Spinach & Artichoke Dip

2014-11-30 12:10:37

A restaurant style spinach and artichoke dip made in a slow cooker.

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Ingredients

16 Ounces of Cream Cheese, Cut Into Pieces.
2 Cups of Shredded Mozzarella Cheese
4 Teaspoons of Minced Garlic.
2/3 Cup of Shredded Parmesan Cheese.
2-14 Ounce Cans of Artichoke Hearts, Finely Chopped.
18 Ounces of Baby Spinach, Finely Chopped.
4 Ounces of Chicken Broth.
Salt and Pepper to Taste.
Sliced Bread for Dipping.

Instructions

With your slow cooker on high, place cream cheese, mozzarella, parmesan, and garlic in your slow cooker.
With a food processor or blender place your drained artichoke hearts and mince until finely chopped, and place in your slow cooker.
With your food processor or blender, do the same with the spinach and place in your slow cooker, you do NOT need to remove the spinach stems before placing in processor.
Pour your chicken broth into your slow cooker and add your salt and pepper if desired.
Lower your slow cooker temperature to low and let it cook for 2 more hours.
Stir thoroughly, and serve with bread or veggies, preferably bread 🙂

Notes

If you throw your spinach in a food processor or blender you do not have to remove your stems, if you are going to place your baby spinach as is your slow cooker, I recommend removing.

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

Louisiana French Bread Pudding

December 3, 2014 By Holly

OMG y’all, sooo excited to share this recipe today. This is one of my most favorite things in the world to eat on my cheat day, and thank goodness it’s super easy to make so I can easily whip it up when ~~I want to lay on a bed of bread pudding~~ the cravings attack. I’m sure some of you have had bread pudding before, possibly in a restaurant, possibly by someone you know, but unfortunately they probably defiled their bread pudding with raisins, or nuts, or worse, both. Have no fear, I have done no such thing. I have kept this the delicious, creamy, sweet and rich bread pudding (minus those little chewy bites of awful) that it should be. I use fresh from the bakery french bread, not old stale bread like a lot of recipes call for, which I believe makes a huge difference in how amazing this is. I dare you to try and not burn your tongue eating a spoonful of this as soon as it comes out of the oven, I know I can’t. If you are feeling extra indulgent, throw on some ice cream, whipped cream or even some chocolate syrup, mmmm. Enjoy y’all 🙂

Tear up your bread into pieces and place it in a bowl like so…

Cover in milk, eggs, butter, sugar, and cinnamon…

Mix it all up, making sure it’s completely covered…

Place into your 9×13 pan, pour more butter, cover at this point and let it sit refrigerated for at least 2 hours before baking…

And get a big honking bite of this…

Louisiana French Bread Pudding

2014-11-29 15:13:35

a sinfully rich and delicious french bread pudding

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Ingredients

1 Loaf of French Bread.
1 Quart of Whole Milk (or 2%).
1 Stick of Unsalted Butter, melted.
3 Eggs, Beaten.
2 Tablespoons of Vanilla Extract.
2 Cups of Granulated Sugar.
2 Teaspoons of Cinnamon.

Instructions

In a large bowl, place your French bread that you have broken into bite size pieces.
Cover your bread with the milk making sure all pieces are well moistened.
Now pour your eggs, vanilla, half of your butter, sugar and cinnamon onto your bread and mix well.
Pour your bread pudding mixture into your 9x13 pan and pour the remainder of your butter on top, cover and let it sit refrigerated for at least 2 hours, preferably overnight.
After your bread mixture has sat, preheat your oven to 375 degrees F and bake for 45 minutes to 1 hour or until the top and edges start to slightly brown.
You can serve hot with ice cream, room temperature or cold, trust me it's delicious any temperature.

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

Swedish Nuts

December 1, 2014 By Holly

Now that it is officially after Thanksgiving, I think it’s about time to share one of my family’s Christmas staples. My kitchen counter top would feel naked without a jar of these things as a constant fixture. They seem really fancy because they include egg whites, but seriously these are super easy to make, and they smell like the holidays ~~aka delicious~~. I usually use pecans, but I don’t see why you couldn’t use another kind of nut that you prefer. You get all of that cooked sugar and egg white that makes this caramelized sweet crunch, they are just irresistible… trust me, you will not be able to stop at just one handful of these. I have given these in baggies as gifts for years and people always ask for this recipe. These are super good, make them, everyone you give these to will be your friend 🙂

Get your egg whites…

Whip your egg whites until they form stiff peaks…

Add sugar to your whipped egg whites…

Whip your sugar and egg whites until they have a glossy look to them…

Add your pecans…

Fold your pecans into the sugar/egg white mixture…

Make sure they are completely covered…

Spread them out in your pan…

And bake them up until golden brown and delicious…

Swedish Nuts

2014-11-29 13:37:27

delicious candied pecans for the holidays

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Ingredients

1 Stick of Butter.
2 Egg Whites.
1 Cup of Sugar.
3-4 Cups of Raw Pecans.

Instructions

Preheat oven to 350 degrees F.
Melt 1 stick of butter in a 9x13 pan in the oven.
Beat 2 egg whites until stiff.
Add 1 cup of sugar into the whites and continue to beat more.
Now fold your pecans into the whites/sugar mixture and spread into your pan.
Bake your pecans for 30-40 minutes, stirring after the first 10 minutes, then continue to stir every 5 minutes until done.
While your pecans are cooling continue to stir to keep them from sticking together.

Notes

Swedish nuts can be kept covered at room temperature for up to a week.

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

Deep Dish Browned Butter Chocolate Chip Cookies

November 28, 2014 By Holly

So, we have already established my absolute love of browned butter ~~poured directly into my mouth~~ in just about everything, and recently I have discovered putting it into chocolate chip cookies as well, so before you scoff at a ‘boring old chocolate chip cookie recipe’ hear me out. This isn’t any old chocolate chip cookie, this one is deep dish, yes, deep dish, as in a whole hunk of awesome cookie-ness AND I have added the super awesome bonus of browned butter. Please, do not underestimate the power of browned butter y’all, it adds such an amazing rich, must shove it in your mouth now thing going on..y’all know what I’m talking about. Oooh and I almost forgot to mention that I put chocolate chips with caramel inside of the chips in these cookies, droool. I saw a bag of these little caramel chocolate bites at the store, and they basically jumped in my grocery cart, I just had to have them for my cheat day. Make these deep dish cookies, I promise they will not disappoint.

Now, let’s brown some butter mmmkaay?…see the bubbles starting?

Still bubbling, but bubbles starting to subside…

See all of the flecks starting to form?…

Time to take off of the heat…look at all of that browned butter deliciousness…

And now your final result, I insist you take a big whiff of this at this point when you make it…

In your bowl after your butter has cooled, add your sugars, vanilla, egg, flour, baking soda and mix…

I highly recommend you add these chocolate chips…

All mixed in…

Roll into balls and put in your tins…

And Enjoy!!

Look at that soft, chewy middle mmmm…

Deep Dish Browned Butter Chocolate Chip Cookies

2014-11-25 14:42:13

Yields 12

a delicious deep dish chocolate chip cookie enriched with browned butter in every bite

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Ingredients

1 Stick (1/2 Cup) of Browned Butter.
1 Egg
3/4 Cup of Light Brown Sugar, Packed.
1/4 Cup of Granulated Sugar.
2 Teaspoons Vanilla Extract.
1 1/2 Cups of Bread Flour (All Purpose Flour Can Be Substituted).
1/2 Teaspoon Baking Soda.
1/2 Teaspoon Salt
1/4 Cup of Caramel Chocolate Chips (Or Semi-Sweet)

Instructions

Preheat your oven to 350 degrees F. and spray 12 cupcake tins with baker's spray, make sure well coated so they pop right out.
Brown your butter.
To brown your butter, place one stick of butter in a saucepan and melt on medium heat, continuously stir your butter as it starts to bubble up. The bubbling will start to slow down and it will start to turn amber, as soon as you see brown flecks start to form on the bottom of the pan, remove from heat and continue stirring so it doesn't burn. Pour your browned butter in your mixing bowl and let it cool slightly.
Now add your sugars and vanilla to your browned butter and mix well.
Now add your egg, flour, baking soda and salt, mix until well blended.
Fold in your chocolate chips.
Roll your dough into balls which should fill the tins about 3/4 of the way full.
Bake 8-11 minutes, or just until the tops are set, just make sure to not over bake these because they will continue to firm as they cool.

Notes

You can certainly use more than 1/4 cup of chocolate chips, I just really like the cookie over the chip, and you can sub white chocolate chips, mini (another fav of mine), butterscotch etc.

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

Easy Red Velvet Cupcakes w/ Cream Cheese Frosting

November 26, 2014 By Holly

As a Southerner, red velvet cake is near and dear to my heart. It is pretty much guaranteed that this cake will show up at all Southern functions, whether it’s baby showers, weddings (as a groom’s cake of course), birthday parties, Thanksgiving, you name it. This cake is not only beautiful with it’s rich red color, but also super delicious. It’s also cool trying to explain the flavor to people who have never had it ~~aliens obviously~~ because it’s certainly not a vanilla cake, but not quite a chocolate cake either, and of course you have to throw on some cream cheese frosting for good measure ~~anything else would be sacrilege duh~~. I do have to admit though, a from scratch red velvet cake is a lot of work, and well, aren’t we all a little busy these days?

That is why I was thrilled to figure out a way of making this cake without having to use 200 ingredients (yes a slight exaggeration but close enough y’all…) Yes, it might seem that I cheated by using a boxed mix, but seriously, the chocolate pudding mix thrown in makes these so moist and decadent no one will know you didn’t bust your behind in the kitchen all day… these are definitely roll your eyes in the back of your head good ~~if you know what I’m saying, nudge nudge.~~ If you would like to impress your friends and family with a ‘homemade’ red velvet cake or cupcakes you obviously labored over all day, this is the ticket. I also did a pretty sweet decoration that looks complicated and fancy but it sooo isn’t, and I show you exactly how to do it below.

Cake mix, oil, eggs, sour cream, pudding mix, water…

All mixed up, isn’t it pretty?

All ready to go in the oven…

Mmmm, these smell amazing…

Once cooled you can decorate like so…first cut the top off..

Using a mini cookie cutter, cut out a piece of the top piece…

Sprinkle your top piece with powdered sugar, and spread frosting on your cupcake…

Put the top back on, making sure it is even…(maybe next time I will get the cupcake in focus hehe)

Delicious…

Easy Red Velvet Cupcakes w/ Cream Cheese Frosting

2014-11-24 11:25:53

Yields 28

a moist and delicious red velvet cupcake with a rich cream cheese frosting

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FOR THE CUPCAKES

1 Box Red Velvet Cake Mix.
1/2 Cup Vegetable Oil.
1/2 Cup Water.
8 Ounces of Sour Cream.
1 Small Box Chocolate Pudding Mix (4 Serving Box).
4 Eggs.
Extra confectioner's sugar for sprinkling to decorate.

FOR THE CREAM CHEESE FROSTING

2 Sticks of Unsalted Butter, Softened.
1 Block of Cream Cheese, Softened.
2 Cups Confectioner's Sugar.
2 Teaspoons of Vanilla Extract.

CUPCAKES

Preheat oven to 350 degrees F.
Line 24 cupcake tins with paper liners.
With a handheld or stand mixer with paddle attachment beat the cake mix, oil, water, sour cream, pudding mix and eggs until thick and well combined.
With a cookie or ice cream scoop, place batter into paper liners filling 3/4 or the way from the top and bake for 17 minutes or until the cake springs back at your touch.
Let them cool completely before frosting.
See, I told you they were easy 😉

CREAM CHEESE FROSTING

With your mixer, beat the butter until smooth.
Add your vanilla.
Then add your cream cheese and beat until well blended into the butter.
Add the powdered sugar, one cup at a time and blend until smooth and delicious.

Notes

The pudding mix should be used dry, do not make into pudding first 🙂
Some of your cupcakes may not rise enough to be able to cut the top off if you choose to decorate like I did. When that happened, I just covered the tops with my frosting and placed a cut out cake piece from the other cupcakes on the top.
This batter makes between 26-28 cupcakes for me depending upon how much I fill them.

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