All Recipes Archives - Page 47 of 48

Easy Fudge

November 24, 2014 By Holly

Aaaah, homemade fudge. My whole life, this fudge has been a constant staple at home around the holidays. No lie, my family easily goes through a batch of this a week it’s so good. Bonus, as the title suggests it is super easy to make, no candy thermometers, or crazy water testing to see if this fudge is done yet either. Every time I eat this chocolatey goodness, so many memories come flooding back… to me, it tastes like the holidays. Thanksgiving and Christmas would not be the same without it. I was literally salivating waiting to eat this on my cheat day, with it’s perfect soft texture and bursting chocolate flavor, I dare you to eat just one piece ~~hint, hint you won’t be able to.~~

Butter, sugar, milk, marshmallows, salt, all ready to be melted…

Starting to melt…

All bubbly…

Time to add your chocolate…

Pour into your pan…

Now let it set up 🙂

Hello delicious chocolate…

Easy Fudge

2014-11-20 11:10:03

a rich chocolatey fudge

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Ingredients

1 Stick of Unsalted Butter
2 Cups of White Granulated Sugar + 2 Tablespoons
2/3 Cup Evaporated Milk
12 Regular Sized Marshmallows
Pinch of Salt
1 Cup (6 Ounces) of Semi-Sweet Chocolate Chips
1 Teaspoon of Vanilla

Instructions

Tear all of the marshmallows in half (so they melt more quickly).
Either butter or spray 8x8 pan with non-stick spray.
In a saucepan place butter, sugar, milk, marshmallows, and pinch of salt.
Bring to boil over medium heat, and boil continuously for exactly 5 minutes while continuously stirring.
Take from heat and immediately add the chocolate chips and vanilla stirring until all chocolate chips are melted and blended thoroughly, this needs to be done pretty quick so it doesn't set too soon.
Pour into your 8x8 pan and cool.
Once cooled, slice into pieces.

Notes

This recipe cannot be doubled, I repeat, this recipe cannot be doubled 🙂
If you only have mini marshmallows, no worries, just know that 10 mini marshmallows = 1 Large marshmallow.
Marshmallow fluff cannot be substituted for the marshmallows.
This fudge can be kept in a container at room temperature for a week, or in a container in a fridge for 2 weeks.

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

Snickerdoodle Cookie Dough Truffles

November 21, 2014 By Holly

Hi, my name is Holly, and I am an addict, well, of the snickerdoodle cookie kind anyway. No, seriously, on my cheat days, if I have decided that snickerdoodle cookies are going to be on my mental list of treats for the day, you can guarantee I will have no less than 5 of these things. There is just something about the buttery cookie with the cinnamon and sugar on top that is completely irresistible to me ~~I wonder if there is a patch?~~ and I don’t think there is a way to physically have just one ~~who has just one cookie anyway?~~

You would think something so simple wouldn’t be so amazingly delicious, but it is, and what is just as good as snickerdoodle cookies?…snickerdoodle cookie dough of course 🙂 I was thrilled to see these truffles keep popping up on Pinterest, and just knew I had to make these amazing bites of delicious, and oooh boy are they delicious. Perfect little cookie dough balls covered in white chocolate with cinnamon and sugar sprinkled on top, drroooll, so good y’all. These would be great little treats to have hanging around this time of year, just saying 🙂

Make the delicious cookie dough (with a pink mixer is best, j/k)…

Roll them into balls and place on parchment paper to freeze…

Get your almond bark ready to melt…

Almond bark all melted with cinnamon…

This is what your dipped truffles will look like…

Once set, you can drizzle more white chocolate and cinnamon and sugar on top like so…

Mmmm, soo good…

Snickerdoodle Cookie Dough Truffles

2014-11-18 13:26:55

Yields 25

snickerdoodle cookie dough covered in white chocolate with cinnamon and sugar

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FOR THE TRUFFLES

4 Ounces Cream Cheese, Softened.
1/2 Cup Unsalted Butter, Softened.
1/2 Cup Granulated Sugar.
1/4 Cup Light Brown Sugar.
1 1/4 Cup All Purpose Flour.
1 Teaspoon Vanilla Extract.
1/4 Teaspoon Salt.
1 1/4 Teaspoon Ground Cinnamon.
1/4 Teaspoon Cream of Tartar.

FOR THE COATING

14-16 Ounces of Almond Bark in Vanilla Flavor.
1/2 Teaspoon Ground Cinnamon.

FOR CINNAMON/SUGAR MIXTURE

1/4 Cup of Granulated Sugar.
1 Teaspoon of Cinnamon.

TRUFFLES

With handheld or stand mixer with paddle attachment, beat the cream cheese and butter until smooth.
Add sugar and beat until well incorporated.
Now add in the flour, vanilla, salt, cinnamon and cream of tartar.
Scoop 1-2 tablespoon size dough balls, rolling them in your hands forming uniform truffle balls.
Place truffles onto a baking sheet lined with parchment paper, placing in the freezer for at least 2 hours or overnight (which is what I did).

FOR THE COATING

Place almond bark in a double boiler or a heat safe bowl on top of a pan with boiling water making sure the bottom of the bowl does not touch the water to keep the almond bark from scorching.
Once melted, add your 1/2 Teaspoon of ground cinnamon into the almond bark, mix thoroughly.
Using 2 spoons (which I find easiest, but probably messier) dip each truffle into the melted bark covering it completely.
Once the almond bark has set on the truffles at room temperature, you can melt an additional ounce of almond bark in the microwave, place in a ziploc baggie, snip off small corner and drizzle the tops of your truffles and immediately sprinkle your cinnamon/sugar mixture on top.

Notes

You will most likely have leftover cinnamon/sugar mixture (I know I did) which I just saved in a container for something else wonderful to sprinkle on 🙂

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

Pumpkin Bars w/ Cinnamon Cream Cheese Frosting

November 19, 2014 By Holly

There is no denying that I am a huge fan of pumpkin, but these bars really take the cake ~~wow, I am so ‘punny’~~ . No, seriously, as soon as the leaves start to turn all of the pretty variations of orange and red, and making all things pumpkin and spicy are not frowned upon, I make these bad boys. Y’all when I say that these are easy (not to mention super delicious) to make, I am not exaggerating.

This is always the most moist ~~seriously we need a new word~~ cake, with the perfect amount of pumpkin, cinnamon and sweetness, and the frosting, well, wow, this stuff is good. The original recipe called for your basic cream cheese frosting, but this time ~~because I put cinnamon in everything~~ I really wanted to amp up the cinnamon flavor, I added it to the cream cheese and holy junk it’s crazy banana pants good-maybe pumpkin pants good, no, eww that just sounds weird-. People who don’t think they like pumpkin desserts love these bars, and if you want something easy to make that will impress at Thanksgiving ~~or to eat by yourself watching a Real Housewives marathon~~, these are the ticket.

Eggs, oil, pumpkin puree, sugar…

Flour, baking powder, baking soda, cinnamon, salt…

All mixed together…

In the pan, all ready to be baked up…

Mmmm, sooo delicious…

Trust me, you’re gonna want to get a taste of this…

Pumpkin Bars w/ Cinnamon Cream Cheese Frosting

2014-11-17 09:24:34

moist pumpkin cake with cinnamon cream cheese frosting

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FOR THE PUMPKIN CAKE

4 Eggs.
1 2/3 Cup of Granulated Sugar.
1 Cup of Vegetable Oil.
1 (15 Ounce) Can of Pumpkin Puree.
2 Cups Sifted All-Purpose Flour.
2 Teaspoons Baking Powder.
2 Teaspoons Ground Cinnamon.
1 Teaspoon of Salt.
1 Teaspoon of Baking Soda.

FOR THE FROSTING

2- 8 Ounce Packages of Cream Cheese, Softened.
2 Sticks of Unsalted Butter, Softened.
3 Cups of Powdered Sugar.
2 Teaspoons Vanilla Extract.
1 1/2 Teaspoons of Cinnamon.

PUMPKIN CAKE

Preheat the oven 350 degrees F.
Spray 9x13 pan with non stick cooking spray.
In a bowl, mix the eggs, sugar, oil, and pumpkin puree until smooth.
Now add the flour, baking soda, baking powder, salt, and cinnamon, blending until fully incorporated.
Pour the batter into your pan and bake for 30 minutes, but check after 25 minutes to make sure it is not baking too quickly on top. If it is, you can loosely place aluminum foil on top of your pan for the last 5-6 minutes of baking making sure the center is cooked through.

FROSTING

With a handheld or stand mixer with paddle attachment, cream your cream choose until smooth.
Now add your butter and blend with your cream cheese until incorporated.
Add your vanilla and slowly add your powdered sugar 1 cup at a time until well blended.
Add your cinnamon and blend well.
Place frosting back in the fridge until cake has cooled enough to either pipe on the frosting or cover the top of the cake with the frosting using a knife.

Notes

I have frosted this cake many times before by covering the entire top of the cake before cutting, but that can be a very messy process, but I have found it easiest to cut your bars into your desired size then frosting the tops in whatever way you find easiest.

Adapted from Paula Deen

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

French Toast Crunch Cupcakes w/ Maple Cream Cheese Frosting

November 17, 2014 By Holly

There is this amazing little cafe near me called Reveille that I loooove to have brunch at on my cheat days. They have this cream cheese stuffed french toast with a corn flake coating that is ridiculous (in the best way of course). The corn flakes give it this amazing sweet crunch on the outside, with the perfect creamy tartness of the cream cheese in the middle and let’s not forget to ~~smother it~~ pour maple syrup on it…drrroolll.

I have been wanting to recreate this in cupcake form for some time now, and here it is. I was concerned with how corn flakes might bake up in the oven, so I decided to substitute it for a streusel topping instead, and let’s be real, streusel is never a bad idea. I have to say that I am darn pleased with how these turned out. The streusel becomes this caramelized amazingness on top of the fluffy soft cinnamon cupcake, and y’all, this frosting is knock you naked good, with all of the cream cheese, cinnamon and maple syrup happening up in it. The smell wafting through your house alone while these are baking is reason enough for you to make these.

Butter, sugar, salt, flour, cinnamon…ready to be squished…

The results of the squishing..mmm streusel…

Cupcake batter in your liners…

Streusel placed on top of your cupcake batter…

As soon as she heard me open the cream cheese for the frosting she decided to come and be my helper…

You know, you could always pour some maple syrup on top 🙂

French Toast Crunch Cupcakes w/ Maple Cream Cheese Frosting

2014-11-13 10:43:01

Yields 24

delicious cinnamon cupcake with streusel topping and maple cream cheese frosting

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FOR THE STREUSEL

1 Cup Packed Brown Sugar
2 Tablespoons of Granulated Sugar
1 Cup of All Purpose Flour
1 Teaspoon of Cinnamon
1/2 Teaspoon of Salt
10 Tablespoons Cold Unsalted Butter, Cut Into Chunks

FOR THE CUPCAKES

3 Cups of All Purpose Flour
2 Cups of Granulated Sugar
1 Tablespoon Baking Powder
3 Teaspoons of Cinnamon
1 Teaspoon of Salt
2 Sticks (1 Cup) of Unsalted Butter
1 Cup of Sour Cream
4 Eggs, Room Temperature
1 Tablespoon of Vanilla Extract

FOR THE MAPLE CREAM CHEESE FROSTING

2 Sticks of Unsalted Butter, Softened.
2 Blocks of Cream Cheese, Softened.
1 1/2 Teaspoons of Vanilla Extract.
1/2 Teaspoon of Salt.
2/3 Cup of Maple Syrup.
6 Cups of Confectioners Sugar.
2 Teaspoons of Cinnamon.

THE STREUSEL

In a large bowl, combine both sugars, flour, cinnamon and salt.
Now mix in the cold butter by hand, squeezing the pieces in to mix it.
Cover the bowl and place in the freezer while you prepare the cupcakes.

THE CUPCAKES

Preheat the oven to 350 degrees F.
Line 24 cupcake tins with paper liners.
With a hand mixer or stand mixer with paddle attachment, cream the butter, then add sour cream, eggs and vanilla.
Now add the flour, sugar, baking powder, cinnamon, and salt.
Fill your cupcake liners 1/2 full.
Place 2-3 tablespoons of the streusel on top of the cupcake batter, making sure to keep the streusel more towards the center of the cupcakes because it will melt and spread out while baking (not that that happened to me or anything).

MAPLE CREAM CHEESE FROSTING

Beat the butter until light and fluffy.
Add the cream cheese to the butter and blend together smoothly.
Add sugar slowly, mixing in 1 cup at a time.
Add cinnamon, vanilla, salt and maple syrup.

Notes

This frosting will not be super thick due to the amount of maple syrup in it, so if you would like to pipe this frosting really high and pretty, then maybe substitute maple extract for the syrup-I probably will myself next time I make these 🙂

By Holly

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

Iron Skillet Mac and Cheese

November 14, 2014 By Holly

So I am super excited to share this recipe with y’all. Not only is it one of my favorite things to eat ever, but there’s also a lot of nostalgia in this dish ~~is that a spice?~~. This is a recipe my mom made up years ago, and one I would request regularly growing up.

Also, I have to talk about what I’m making this mac & cheese in. I personally believe that nothing cooks anything as good as a cast iron skillet. They may weigh ~~500 lbs~~ 20 lbs, but well worth the struggle of lifting these heavy suckers into the oven. They cook so evenly and thoroughly, it’s hard to mess up a dish. Also, the one in particular that I used for this dish was my grandmothers, who had it for over 60 years and it had been given to her used. So, basically we’re talking about a skillet that is at least a century old…talk about staying power. Once you have tried baked mac & cheese like this, you will never want that stuff out of the blue box again, promise 🙂

Cook your elbow macaroni..

Add your sliced butter…

Add your cheese..mmm..cheese…

Add your eggs…

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

All ready to go in the oven…

Don’t you just want to stick your ~~face~~ spoon in that?

yes, please…

Iron Skillet Mac and Cheese

2014-11-10 12:55:03

incredible baked mac and cheese in an iron skillet

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Ingredients

2 Cups Dry Elbow Macaroni
1 Cup of Milk
1.5 Sticks of Cold Unsalted Butter, Cut Into Pieces
4 Tablespoons of Cold Unsalted Butter
8 Ounce Block of Medium Cheddar Cheese
8 Ounce Block of Mozzarella
8 Ounce Block of Colby Jack
8 Ounce Bag of Shredded Four Cheese Mexican Blend
3 Eggs
10" Iron Skillet Pan

Instructions

Preheat the oven to 350 degrees F.
Cook elbow macaroni completely until soft, and drain.
In a large mixing bowl, add cooked macaroni.
Now add the 1.5 sticks of cold sliced butter.
Cut up the blocks of cheese into chunky pieces and add to your bowl (you can use as little or as much as you want depending upon how cheesy you want it).
Add in 4 ounces of the shredded cheese (you can definitely add more if you want).
Add in your eggs and milk, mix well, at this point the texture will be more 'soupy' which is what you want.
Add salt and pepper to taste (I add quite a bit of both).
Pour the macaroni mix into your iron skillet and place the 4 tablespoons of sliced butter onto the top of your macaroni, which is optional.
Bake for 30-35 minutes, longer if you want the top more well done.

Notes

This recipe is great, because you can customize it completely to your liking, if you want it to have a thicker more custard like texture, you can add more eggs. I've added bacon to this dish before which is amazing, and it's super delicious to add crumbled butter crackers on top 5-10 minutes before it's done baking. Also, feel free to use any array of cheeses that you personally like.

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

Gooey Chocolate Cookies

November 12, 2014 By Holly

Y’all, these, cookies…I can find nothing to improve upon in these cookies. They are perfectly moist, but gooey, and also kind of fluffy. The perfect amount of chocolate and sweet, but not too sweet. These cookies have a 100% approval rating by every person I have ever given these to..and well, you can’t beat that. I brought these into the office of a TV show I was working on once, and one of the actresses was asking everyone who had made them. She went out of her way to track me down just to say thank you because they were so incredible. Also, my guy, who is hands down the pickiest eater ever absolutely loves these, and they are my method of payment to my sister for her help in all matters relating to computers 🙂 Okay, have I talked these up enough to convince y’all to make these yet? They are sooo easy and sooo delicious, and the recipe can easily be doubled (which you will need to) so what I’m saying is, go, go, goooo and make these! 🙂

Roll the balls in the sugar like so…

All ready to be baked up..

mmmm, cookies…

Gooey Chocolate Cookies

2014-11-10 10:37:54

Yields 20

super moist chocolate cookie

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Ingredients

1 Box of Moist Milk Chocolate Cake Mix
1 Egg
1 Block (8 ounces) of Cream Cheese, Softened
1 Stick (1/2 Cup) of Butter, Softened
1 Teaspoon of Vanilla Extract
Confectioner's Sugar for Dusting

Instructions

With a hand mixer or stand mixer with paddle attachment, cream the butter and cream cheese until smooth.
Beat in the egg and vanilla.
Add in the chocolate cake mix, and blend until smooth (this batter will be very thick).
Cover the batter and refrigerate for 2 hours.
Roll the chilled batter into balls (about 2-3 tablespoons depending how big you want them).
Roll the balls into the confectioners sugar, covering completely.
Place the balls onto a greased cookie sheet 2 inches apart.
Bake at 350 degrees F for 10-12 minutes, do not overbake these cookies, they will stay gooey in the middle which is what you want.
Sprinkle more confectioners sugar if desired.

Adapted from Paula Deen

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

Mini Oreo Cheesecakes

November 10, 2014 By Holly

I know, again with more cheesecake..but seriously, they’re so cute, handheld and delicious. These little cheesecakes not only have Oreos all up in these, but an Oreo bottom and mini Oreos on top.

Just throw in some crushed up Oreos into the cheesecake batter…

If you’re a fan of Oreos, ~~and if you’re not, you can leave immediately~~ you need to get on these things pronto. These were a giant hit at the office and I have had multiple requests to bring them in again, soon.

Place your Oreos into your liners…

They have all the creaminess of cheesecake with tons of cookie flavor throughout, and the Oreo cookie bottom becomes soft and even more amazing while baking. These are perfect little bites of delicious..not to sound bossy, but for reals, make these…

Fill your liners almost to the top with your batter…

Bake them up…

Pipe frosting on top if you desire, trust me you will 😉

mini-oreo-cheesecakes | hollyscheatday.com

hello naughty little cheesecakes

mini Oreos definitely need to be utilized more 🙂

look at that Oreo crust mmmm…

Mini Oreo Cheesecakes

2014-11-06 15:33:14

Yields 24

mini cookies and cream cheesecakes with an Oreo cookie crust

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FOR THE CHEESECAKES

3 Blocks of Cream Cheese (24 Ounces), softened
1 Cup of Granulated Sugar
2 Eggs
3/4 Cup of Sour Cream
1/4 Cup of Heavy Cream
2 Teaspoons of Vanilla Extract
32 Standard Size Oreo Cookies
24 Mini Oreo Cookies

FOR THE WHIPPED FROSTING

1 Cup of Milk
5 Tablespoons of Flour
2 Sticks (1 Cup) of Unsalted Butter, Room Temperature*
1 Cup of Sugar

CHEESECAKES

Preheat the oven to 300 F.
Line 24 cupcake tins with paper liners.
Place full sized Oreo in the bottom of each cup, set aside.
Crush remaining 8 Oreos by either putting them in a plastic bag and using your hands to crush or with a rolling pin, if you use a food processor, try not to get the Oreos too fine.
With a handheld or stand mixer with paddle attachment, mix the cream cheese and sugar together until blended.
Now add the sour cream, heavy cream and vanilla.
Now add in the eggs one at a time.
Now throw in the crushed Oreos and mix until blended evenly.
With a spoon or ice cream scoop (which I find to be easiest), fill each cup until almost full.
Bake for 25 minutes making sure they do not get too brown on top.
Let them cool for an hour at room temperature, then place in the refrigerator for at least another 3 hours before piping whipped frosting on top.

FROSTING

In a saucepan on medium heat, whisk the flour and milk together until it has the consistency of thin mashed potatoes and remove from heat.
Cream your butter until smooth, add the sugar and continue to whip until light and fluffy.
Add your cooled milk/flour mixture to your butter and sugar and whip the dickens out of it. Until it looks like whipped cream it is not done.***

Notes

* I must emphasize how your butter must be at room temperature or it will not whip properly (jeez I sound so bossy)
***the milk/flour mixture must be room temperature, otherwise it will not whip properly.
Instead of this frosting, whipped cream would also be amazing, but I love this frosting because it tastes like whipped cream, but is much more stable and easier to pipe.

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

Chocolate Chip Cookie Dough Truffles

November 7, 2014 By Holly

So let’s talk about some cookie dough, mmmkaaay?…I’m sure that like myself, all of you ate cookie dough right out of the bowl as a kid…and let’s be honest, you still do. Nothing to be ashamed about, it is super delicious and sometimes as good or better than it is all baked up into a cookie…calm down, I said sometimes …

But don’t let all of those ~~lame-o’s~~ naysayers get you down about raw eggs and salmonella, and yes, salmonella is nothing to scoff at, but seriously I think a little raw cookie dough every now and then is a-okay. Buuuut, if you are concerned about all of that pickle talk, then I have an amazing solution…cookie dough that is meant to stay cookie dough.

cookie-dough-truffles | hollyscheatday.com

look at all of that cookie dough, just hanging out waiting to be dipped in chocolate..

This egg-less cookie dough is made with the sole purpose of ~~being shoved in your mouth~~ being eaten. Then, get this, the cookie dough is dipped in melted chocolate..did y’all just hear what I said?…dipped in melted chocolate, sigh, isn’t the modern world wonderful?

And while the chocolate is still all melty, you can throw on some toffee bits (my personal favorite), mini chocolate chips, Reese’s chips, etc. on top to make them look all fancy shmancy.

reese’s chips, toffee bits, chocolate chips, oh my..

These are amazingly chocolatey and cookie doughy, take them to parties, everyone will love you…you.are.welcome 🙂

Chocolate Chip Cookie Dough Truffles

2014-11-05 11:25:10

Yields 30

bite size cookie dough balls covered in chocolate

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Ingredients

3/4 Cup Brown Sugar, Packed
1 Stick (1/2 Cup) of Butter, Softened
1 Teaspoon of Vanilla Extract
2 Cups of Plain Flour
1 Can (14 Ounces) Sweetened Condensed Milk
1/4 Cup Mini Semi Sweetened Chocolate Chips*
24 Ounce Package of Almond Bark in Chocolate Flavor

Instructions

With a hand mixer or stand mixer with paddle attachment, cream butter and sugar until smooth.
Add the condensed milk, vanilla and flour.
Add the chocolate chips slowly until evenly distributed.
With a spoon or small ice cream scoop, roll the cookie dough into balls the size of your choosing, just remember they get bigger after the chocolate is on it. Mine were between 2-3 tablespoons each.
Place dough balls onto a wax or parchment paper lined cookie sheet, tupperware, whatever you have available. **
Place balls in freezer for 2 hours, preferably covered.
Melt your almond bark on a double boiler. ***
With a spoon, dip the balls into the chocolate, making sure they are completely covered and place back onto the parchment paper, if you want to add toppings to the truffles, now is the time to do it.
Let the chocolate cool to room temperature on the truffles, and these are best if stored covered in the fridge.

Notes

*you can add more or less depending on how many you would like in your truffles.
**if the dough is sticking to your hands too much, you can rub flour on your hands.
***You don't have to have a double boiler, I just placed a metal bowl over a basic pot of boiling water, making sure the bottom of the bowl was not touching the water because it might burn the chocolate.
If you find that one package of almond bark is not enough to cover all of your balls (tee hee) you can melt chocolate chips, chocolate bars etc. but I must let you know they do not hold up nearly as well as the almond bark.

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

Spiced Rum Sweet Potato Cupcakes w/ Cinnamon Browned Butter Fluff Frosting…

November 5, 2014 By Holly

I absolutely love sweet potatoes, and eat one almost everyday for lunch, by far my favorite clean food and soo healthy for you, but seriously, enough about healthy, let’s get to the cake part, it is my cheat day after all…

So this maybe the longest cupcake name ever, but I want y’all to know every bit of deliciousness that makes these lovelies. I’ve been wanting to make a sweet potato cupcake for a while now as an homage to one of my favorite Thanksgiving sides, FYI mashed sweet potatoes with a lightly toasted marshmallow topping.nom.nom.nom, but had been underwhelmed at some of the recipes I had been finding…sooo I decided I would just make one up and cross my fingers that it ~~wouldn’t taste like poo~~ would be delicious.

I knew I wanted it to be a spiced cake, but really wanted to ~~get snockered on cake batter~~ amp up the spice flavor by adding spiced rum, and y’all it sooo worked.

spiced-rum-sweet-potato-cupcakes | hollyscheatday.com

mash up all that sweet potato goodness (even if it is out of focus haha)

The spiced cake pairs with the sweet potato in such a warm, but not overly sweet way which is amazing with the sweet, fluffy, whipped marshmallow that has a hint of cinnamon and browned butter, oh my.

trust me y’all are gonna want to take a spoonful of this

mmm, ready to go in the oven

the fluff is gonna get all over your bowl, but so worth it

hello delicious cupcake, I’m going to eat you..

Bonus, this frosting pipes beautifully, and holds its shape perfectly, Y’all need to get on board this marshmallow frosting train ~~sorry sometimes I say weird things~~..

Spiced Rum Sweet Potato Cupcakes with Cinnamon Browned Butter Fluff Frosting

2014-11-04 13:15:41

Yields 24

Spiced sweet potato cake with a marshmallow cinnamon browned butter frosting

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FOR THE CUPCAKES

1 Box of Spiced Cake Mix
2 Cups of Cooked Mashed Sweet Potato
1/4 of Vegetable Oil
3/4 Cup Spiced Rum (I used Captain Morgan)
1 Stick (1/2 Cup) of Browned Butter
3 Eggs

FOR THE FROSTING

3 Sticks (1.5 Cups) of Butter, Room Temperature
1 Stick (1/2 Cup) of Browned Butter
2 Cups of Marshmallow Fluff
3 Teaspoons of Cinnamon

CUPCAKES

Boil 2 medium/large sweet potatoes until a fork slides out easily. Remove the skins off of the sweet potatoes and in a bowl using a hand masher (or mixer) mash the potatoes together until smooth.
Preheat the oven to 325 degrees F.
Line 24 cupcake tins with paper liners, set aside.
Brown 1 stick of butter in a pan, set aside to cool. **
In a bowl with a hand mixer or stand mixer with paddle attachment, mix the cake mix, browned butter, rum, oil, eggs and sweet potatoes together in that order until well incorporated.
Bake cupcakes for 15-20 minutes until they spring back to the touch.

FROSTING

Brown 1 stick of butter, set aside to cool.
In your bowl with handheld mixer or stand mixer with paddle attachment, beat the 3 sticks of butter until smooth then add the marshmallow fluff to the butter mixing well.
Add the cooled browned butter, blend well.
Now add the vanilla extract, and cinnamon until well incorporated.
Now enjoy!

Notes

**directions on how to brown butter can be found on my Apple Pie Cupcakes Post 🙂
I piped the tops of my cupcakes with my Wilton 1M tip and Wilton disposable piping bag.

By Holly's Cheat Day

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

Sopapilla Cheesecake

November 4, 2014 By Holly

Apparently, I can’t get enough of cheesecake these days. Probably has something to do with ~~my insatiable appetite for delicious~~ the weather turning really cold this past week, and y’all I mean cold for around here brrrr. There is just something about this sopapilla cheesecake with the warm crispy, cinnamony (is that a word? well, it is now) buttery top that makes me want to put on my ~~stretchy pants~~ yoga pants and fuzzy boots. Now, I did pour an excessive amount (if that’s possible) of butter on this cheesecake, which obviously I would recommend doing too. I have to say, watching the butter bubbling with all of that cinnamon and sugar goodness in the oven, mmmm… and don’t even get me started on the amazing aroma that will be coming out of your kitchen..make this, you’ll thank me 😉

Press the crescent roll seams together like so…

Somebody was doing some serious begging for some cream cheese, of course I gave her some, how could I say no to that face?

Spread the cream cheese mixture on top..

Place the 2nd tube of crescent rolls on top and pour that delicious butter, mmmm…

sopapilla-cheesecake | hollyscheatday.com

not real pretty at this stage, but it will be delicious

Pour that awesome cinnamon and sugar mixture all over, then the butter, making sure everything is covered in it

hello delicious…

Now, chow down on ~~12 pieces~~ a piece…

gooey cheesecake, and cinnamon sugar topping, drooool..

Sopapilla Cheesecake

2014-11-03 13:55:39

rich, gooey cheesecake bars, with a buttery, cinnamon and sugar topping

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FOR THE CHEESECAKE

2-8 Ounce Tubes of Refrigerated Crescent Rolls
2-8 Ounce Blocks of Cream Cheese, Softened
1 Stick of Butter, Melted
1 Cup of Packed Brown Sugar
2 Teaspoons of Vanilla Extract

FOR THE CRUST

1/2 Cup of Granulated Sugar
1 Teaspoon of Ground Cinnamon
1/2 Stick of Butter, Melted

CHEESECAKE

Preheat oven to 350 degrees F.
Generously spray (or butter) bottom of 9x13 baking dish (preferably glass).**
With a handheld or stand mixer with paddle attachment beat cream cheese, brown sugar and vanilla until blended.
Unroll one tube of crescent rolls and place in the bottom of the pan, pressing the seams together.
Spread cream cheese mixture on the crescent rolls.
Unroll the 2nd tube of crescent rolls and place on top of the cream cheese (I had to individually piece these together because they just wouldn't unroll properly).
Evenly pour 1 melted stick of butter on top, until everything is well coated in butter.

CRUST

In a measuring cup (or whatever kind you like) mix the 1/2 cup of granulated sugar and cinnamon until blended together.
Pour the sugar/cinnamon mixture evenly on top.
Take the melted 1/2 stick of butter and pour over the top of the cinnamon and sugar until everything is moistened with butter, no dry cinnamon and sugar spots. ***
Bake 27-37 minutes until bottom layer turns golden. Mine baked exactly 30 minutes and I put foil on top at 26 minutes to keep the top from browning too quickly.
After taking the cheesecake out of the oven, let it cool completely before cutting into pieces.

Notes

**glass cooks more evenly than dark pans, and you can keep an eye on how the insides are cooking.
***you don't necessarily have to pour more butter, but as far as I'm concerned there is never enough butter :-).

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