The post Fig Toast appeared first on HOLLY'S CHEAT DAY.
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I seem to remember that when I lived in California, figs were always available year round, and so I ate a lot of them while I lived there. Well, around these parts, they don’t start showing their delicious faces in stores until September, so color me happy. I know that the idea of fruit on toast doesn’t seem like the usual crazy cheat day thing to eat, but on non cheat days, I try to avoid bread at all costs because 1 slice of sprouted/low carb/fake/some version of something that looks like bread just isn’t going to cut it, you know?
Sooo, I thought it would be super delicious to make a kind of fig/sweet version of avocado toast (which I am also equally obsessed with). I initially thought of putting cream cheese on the toast as the base, because cream cheese is delicious on everything, but I ultimately decided on Ricotta, because I find it just slightly sweeter by itself.
To add to the sweet factor, I drizzled a bit of honey as a nice topper for this toast, and y’all, this turned out so fantastic. The buttery crunch of the toasted bread, the very mild sweetness of the figs mixed with the creaminess of the Ricotta, and that small amount of super sweetness of the honey was just delightful.
I think there is so much that can be done with this ‘recipe,’ next time I might broil the figs for a bit just to get a nice caramelization on top, or maybe even sweeten up the Ricotta and make it more like a frosting. This to me is just such a wonderfully simple, yet delicious treat, I definitely recommend y’all make some of this. Thanks so much for stopping by and I hope you all have a wonderful day!
- 2-4 Slices of Thickly Sliced Bread.
- 1-2 Tablespoons of Unsalted Butter.
- 1/2-1 Cup of Ricotta Cheese.
- 4-5 Fresh Figs, Cut In Thin Slices.
- 1 Tablespoon of Honey.
- Toast your slices of bread with butter to your desired done-ness.
- Let bread cool, and spread desired amount of Ricotta cheese on your bread slices.
- Place your sliced figs onto your Ricotta, drizzle honey on top of your toast and enjoy!
- Feel free to substitute cream cheese for the ricotta.
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]]>The post Pumpkin Donut French Toast appeared first on HOLLY'S CHEAT DAY.
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Oh, also Halloween is now in sight, which means costumes, haunted houses, Mickey’s Not So Scary Halloween Party in a few weeks and lots and lots of chocolate in the shape of pumpkins which automatically means they taste better.
So before we get to today’s post, I would like to make mention that I had been feeling especially hungry one day (everyday really) and making french toast out of donuts popped into my head and I proceeded to congratulate myself on how clever my idea was. I swear, the next day, IHOP rolled out their ads for their new donut french toast that was about to makes it appearance for a limited time, sigh, I’m not a culinary genius after all.
Oh well, they didn’t make theirs pumpkin, so at least I have that going for me, and I think I can say without a doubt mine is better hehe. Y’all, I had a feeling that these would be ridiculously delicious and decadent, but I don’t think I was prepared for how mind blowingly decadent they ended up. Even using cheap Kroger brand donuts that had probably been hanging out in the bakery about a day too long still had no effect on how delicious these ended up. Lots and lots of pumpkin spice flavor, and the perfect french toast texture (I just can’t bring myself to say the ‘M’ word today haha). Anyways, I hope everyone has a wonderful day and thank you so much for stopping by.
all of the ingredients for your batter into your container…
mix, mix, mix…
donut getting ready to be cut in half…
a few ready to be battered…
into your batter, make sure to get both sides…
and then onto your pan…
and enjoy!!!
- 12 Large Store Bought Glazed Doughnuts.
- 3 Eggs.
- 1 Cup of Half & Half or Whole Milk.
- 1 Tablespoon of Granulated Sugar.
- 3/4 Cup of Canned Pumpkin Puree.
- 2 Teaspoons of Cinnamon.
- 1 Tablespoon of Vanilla Extract.
- 1/2 Teaspoon of Nutmeg.
- 1 Griddle or Large Pan.
- In a large bowl or large flat plastic container, place your eggs, half & half, sugar, pumpkin, cinnamon, vanilla, nutmeg and whisk together until smooth, set aside.
- Place your pan or griddle on medium heat.
- With a bread knife, cut the doughnuts in half.
- Now dip both sides of your doughnuts in your pumpkin batter and place into your hot pan, grilling for a little over a minute or until desired done-ness is reached, flip it over and cook the other side.
- Serve with butter and syrup if desired and enjoy!
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]]>The post Easy Cinnamon Roll Waffles appeared first on HOLLY'S CHEAT DAY.
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If you’re not from the South you probably won’t get how scary that can be, because it never fails that ice always, always accompanies it, and y’all there is just no driving to be done when there’s ice. Sooo, with the very real possibility of people being housebound for possibly several days, a mad dash is made to the grocery store and you buy as many essentials (bread, milk, peanut butter, wine) as you can. Y’all, when I showed up at the grocery store, it was busier than the day before Thanksgiving and even Christmas, as well as looking like a group of locusts had descended on the place.
Basically everything was gone, including the ingredients for the recipe I had been planning on making, so I had to improvise. Cinnamon roll waffles are something I’ve been wanting to make for a while, and lucky for me there was literally this one lone can of cinnamon rolls left in the whole store, so there you go, that’s how this wonderful treat came about.
Just so y’all know, I did get iced in, and spent the better part of Sunday pouring buckets of hot water on the driveway then taking a shovel to it in hopes of getting out of the driveway to go to work in the morning. Oh, also, it’s going to be 70 degrees this coming weekend…like I said, temperamental. I hope you guys get to enjoy this recipe soon (if you can even call it a recipe because it’s so simple) and thank you so much for stopping by. Have a wonderful day and weekend!!!
mmm, cinnamon rolls…
onto your waffle iron…
and enjoy!!! 
- 1 Can of 5 Large Cinnamon Rolls With Icing.
- Ground Cinnamon For Garnish (Optional).
- 1 Waffle Maker.
- Pre-heat your waffle maker on high.
- Liberally spray it with butter flavored non-stick spray.
- Place one un-cooked cinnamon roll onto your waffle maker making sure to hold the lid of your waffle maker down to 'squish' the cinnamon roll.
- Cook your cinnamon roll to the level of done-ness that you like (I cooked mine about 3 minutes), take out of your waffle maker, serve with the icing, a sprinkle of cinnamon, butter and enjoy!!!
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]]>The post Blogmas Day 4: Gingerbread Waffles appeared first on HOLLY'S CHEAT DAY.
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Where the heck has the time gone?! Sorry, I realize have already used a lot of exclamation marks, but I just want y’all to get the full effect of panic that is going on in my brain haha. I don’t know why, but I feel like this year has been especially hard to find things to buy for my friends and family. Normally, I have ongoing lists of ideas months in advance, but this year, nada…
…and I just want to point out that everyone’s wish lists that I requested have been quite sparse (I’m looking at you, mom and dad). Anyways, let’s get to the good stuff shall we? I would like to introduce you to my new BFF’s these Gingerbread Waffles. Oh yes, these are precisely as delicious as you would expect. The batter was the first indication that these would be amazing because it’s more like cake batter, thick, decadent, tons of flavor.
I’m not a fan of the word moist by any means, but these waffles turned out deliciously moist with tons of gingerbread flavor. Definitely expect these to cook in your waffle iron quite a bit longer than a normal waffle, but they’re sooo worth the wait. I hope you get to make these bad boys your next breakfast or brunch, thank you so much for stopping by and have a wonderful day!!!
First, sugar, butter and molasses into your bowl…
mixed together…
now eggs and milk…
mix, mix, mix…
now, flour, spices and baking powder…
mix, mix, mix…
into your waffle iron…
bake, bake, bake… 
and enjoy!!! 
- 1/2 Cup of Unsalted Butter, Softened.
- 1 Cup of Granulated Sugar.
- 1 Cup of Molasses.
- 3 Eggs.
- 2 Cups of Whole Milk.
- 3 1/2 Cups of All-Purpose Flour.
- 3 Teaspoons of Baking Powder.
- 3 Teaspoons of Cinnamon.
- 2 Teaspoons of Ground Ginger.
- 1 Teaspoon of Salt.
- Dash of Ground Cloves.
- Dash of Nutmeg.
- 1 Waffle Iron.
- Preheat your waffle iron on high heat.
- With a handheld or stand mixer with paddle attachment, in a large mixing bowl, place your butter, sugar and molasses and mix together thoroughly.
- Now add your eggs and milk and mix again.
- Now add the remainder of your ingredients and mix until it's just coming together.
- Liberally spray your waffle iron with non-stick baker's or butter spray, and fill your waffle iron with enough batter to cover it, since this is a really thick batter, let it sit for about 1 minute before closing the top and continue to cook for an additional 3-4 minutes or until done.
- Serve with butter and syrup and enjoy!!!
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The fact that Thanksgiving is now just a few weeks away got me thinking about some new easy desserts that might go well with your holiday meal. I’ve had this particular Apple Cinnamon Bread hanging around in my ‘to make’ file for months now, but honestly it’s just been too hot this summer to even consider making something like this. Now though, I think it’s just about that perfect time of year to whip out some fresh apples and bake them up in this amazing bread, and I do mean amazing.
As far as dessert bread recipes go, this one is pretty easy, just layer up your ingredients, bake for a little bit and dunzo! This is such an amazingly moist bread with layers of cinnamon, brown sugar and fresh apples baked up beautifully inside, this may not be the prettiest dessert ever, but it is certainly a tasty one. I hope you have a wonderful day and thank you so much for stopping by!
Mix the cinnamon and brown sugar together…
now for the butter…
mix, mix, now for the sugar…
mix until light and fluffy…
now eggs and vanilla…
mix again, now add the flour & baking powder…
mix again and then about 1/2 into your loaf pan…
then layer your apples & half of the cinnamon/brown sugar…
then the rest of the cake batter & then the apples…
then the rest of the cinnamon/brown sugar…
then bake, bake, bake…
and enjoy!!!
- 1 Tablespoon of Cinnamon.
- 1/2 Cup of Brown Sugar, Packed.
- 2 Medium Apples, Peeled & Chopped.
- 2/3 Cup of Granulated Sugar.
- 1 Stick (1/2 Cup) of Unsalted Butter, Softened.
- 2 Eggs.
- 1 Tablespoon of Vanilla Extract.
- 1 1/2 Cups of All-Purpose Flour.
- 1 1/2 Teaspoons of Baking Powder.
- 1/2 Cup of Whole Milk or 1-2% Milk.
- 1 Loaf Pan.
- Place your cinnamon and brown sugar into a small bowl and mix up, set aside.
- Preheat your oven to 350 degrees F.
- Peel and chop up your apples and set aside.
- Liberally spray your loaf pan with baking non stick spray and set aside.
- With a handheld or stand mixer with paddle attachment, place the stick of butter into your bowl and whip until smooth.
- Now add granulated sugar to the butter and mix until light and fluffy.
- Now add your eggs and vanilla extract and mix until smooth.
- Now add in your milk, flour and baking powder and mix until just combined.
- Pour about 1/2 of your batter into your pan, then place an even layer of apples on top of the batter slightly pressing them in.
- Now sprinkle about half of the cinnamon/sugar mixture on top of the apples.
- Now pour the remainder of the batter on top of the cinnamon/sugar layer, then the apples, then the rest of the cinnamon/sugar layer.
- Bake for 45-60 minutes (I took mine out at 45), let cool and enjoy!!
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]]>The post Crockpot Apple Butter appeared first on HOLLY'S CHEAT DAY.
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My sister had been raving for months about how great their biscuits were and that their homemade apple butter was just to die for. Not wanting to burst her bubble at my lifelong semi-dislike for apple butter I was all ‘sure, sounds great’ but just figured I would be enjoying a waffle or something else instead. At my sister’s insistence when we got there to try this magical butter, I finally caved, and thank goodness I did because yummm!!!
It tasted nothing like any pre-packaged grossness apple butter I had had before. This was filled with a delicious fresh apple taste and tons of spices. Obviously I asked if I could buy a 50 gallon barrel some jars of it there but unfortunately they don’t sell it, WTH?! Well, not having this apple butter on every cheat day come Fall/Winter time was not an option for me, so I figured I needed to get crackin’ on making my own.
Y’all, this crockpot apple butter I made is un-freaking-believable, like, sitting down and eating this stuff all by itself in a bowl is 100% an option kind of good. I tried this stuff on biscuits, toast and bagels and all are just so freaking delicious and literally Fall in every bite. Also, let’s talk about how awesome your house is going to smell while this stuff cooks up all day, heavenly is really the word that comes to mind. Anyways, I hope you get to enjoy this soon and thank you so much for stopping by!!!
the main players in this game, the apples…
washed and peeled…
chopped up and into your bowl…
add sugars and spices…
all mixed up…
into your crockpot…
after many hours of cooking…
mix, mix, mix…
perfecto!
and enjoy!!!
- 4 Pounds of Apples (I Used 5 Large Honey Crisp).
- 1/4 Cup of Granulated Sugar.
- 1/4 Cup of Brown Sugar.
- 1 Tablespoon of Ground Cinnamon.
- 1/2 Teaspoon of Ground Nutmeg.
- 1/4 Teaspoon of Ground Ginger.
- 1/4 Teaspoon of Ground Cloves.
- 1/4 Teaspoon of Salt.
- 1-4 or 5 Quart Crockpot.
- Turn your crockpot on low heat.
- Wash and peel all of your apples.
- Chop all of your apples into small pieces and place into a large bowl.
- Now add your brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt.
- Now mix all together until evenly mixed and place into your crockpot and cover.
- Cook on low for 2 hours, stir your apple mixture together and raise the temperature to high on your crockpot and continue to cook for an additional 5-6 hours.
- If you have a hand blender you can place directly into your apple butter mixture and mix until smooth, or you can place into a blender and mix until smooth.
- Slather this delicious apple butter onto biscuits or bagels and enjoy!!!
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]]>The post Protein Pumpkin Pie Smoothie appeared first on HOLLY'S CHEAT DAY.
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Sounds weird, but if you’re outside for more than 2 seconds around these parts then, profuse sweating is inevitable, I’m not a hermit or anything I swear haha, but dripping in sweat outside of the gym while trying to look cute gets annoying. Anyways, what I’m trying to say is that I feel like my calendar is filled completely for the entire end of the year (which I love btw), of which most functions are also filled with delicious food that I cannot allow into my healthy diet.
I have added a few things into my arsenal to help in keeping me from caving into my cravings, of which most are pumpkin related because yum. My One Carb Snickerdoodle Waffle from the other day is a big help and then there is this smoothie. I’m honestly so proud of this recipe, I feel like it ended up even tastier than I had anticipated. It really just tastes like a rich milkshake that you wouldn’t guess to be on the healthy side. I’m telling y’all this recipe is a keeper 
I hope you have a wonderful day and thank you so much for stopping by!
all ingredients into your blender…
all blended and ready to nosh…
and enjoy!!!
- 1 Cup of Coconut Milk (I Used Coconut Dream Brand).
- 1/2-1 Scoop of PE Science Protein Powder in Snickerdoodle.
- 1 Cup of Pumpkin Puree.
- 1/2 Medium Sized Banana, Chilled or Frozen.
- 1 Tablespoon of Molasses (Optional).
- 1/2 Teaspoon of Cinnamon.
- 1/2 Teaspoon of Pumpkin Pie Spice.
- 1 Teaspoon of Vanilla.
- 1/2 Cup-1 Cup of Ice.
- Blender.
- Place all items into your blender, mix until smooth, serve and enjoy!!!
- All ingredients can be varied for less carbs and/or higher protein, totally up to your preference.
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I’ve had this Dutch Baby recipe hanging out in my to do list for forever. As soon as I took one bite of this, I asked myself why in the world I didn’t make it sooner. First, let’s start with how dang easy this is to make, I mean seriously, ingredients into the blender, then into your skillet and that’s it.
Second, this bakes up very quickly and bonus, looks super cool doing it and last but certainly not least this is absolutely delicious! Just imagine a mix of a doughnut, a pancake and french toast all in one dessert and you have the Dutch Baby. I sprinkled this guy with powdered sugar and some fresh fruit and berries and holy cow it’s amazing.
My favorite part about this is that some parts of it are just slightly crunchy but still soft and the other part is super gooey and wonderful. I would like to mention as a side note, that when you take your skillet out of the oven, be very careful about pouring your butter in, it sputtered hot butter everywhere haha, so just be careful. If you’re looking for the perfect brunch day treat, please just make this, it’s too awesome not to. Have a wonderful day, and thank you so much stopping by!!!
place your skillet in the oven while it heats up…
all ingredients except the butter into your blender…
mix, mix, mix…
butter into hot pan (watch out haha)…
then batter into your skillet…
bake, bake, bake…
and enjoy!!!
yummmm…
- 1 Cup of Milk.
- 4 Eggs.
- 1 Tablespoon of Vanilla.
- 3 Tablespoons of Granulated Sugar.
- 1/2 Teaspoon of Salt.
- 1 Cup of Flour.
- 4 Tablespoons of Butter, Melted.
- Crème Fraiche, For Topping (Optional).
- Powdered Sugar, For Topping (Optional).
- 10" Iron Skillet.
- Preheat your oven to 450 degrees F.
- Place your skillet in your oven while it preheats.
- Place the milk, eggs, vanilla, sugar, salt and flour into your blender, and mix well.
- Take your skillet out of the oven and place your melted butter into your skillet (watch out it will sputter and spit a lot) and then add your batter.
- Place your skillet in the oven for 15-20 minutes (I took mine out at 16) or until it's puffed up and golden brown around the edges.
- Garnish your dutch baby with powdered sugar, crème fraiche and fresh fruit if you like and enjoy!!!
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]]>The post Crustless Fig Bacon Quiche appeared first on HOLLY'S CHEAT DAY.
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To me, what is so fun about quiche is that you can throw in any number or mix and match of ingredients, and it’s completely okay. If you love your veggies and cheese, throw that in, if you like your stuff a little more unique (like myself) then throw in whatever sounds best to you.
I recently had some goat cheese stuffed figs (a seasonal favorite) and they were absolutely fabulous, and it got me thinking about throwing those exact items into a quiche, because why not right?
I then thought the flavor might be amped up even more if some cooked turkey bacon and onions went in too, and y’all the results were absolutely fantastic. The tanginess of the goat cheese, the saltiness of the turkey bacon and then the subtle sweetness of the fig toppers is perfection. I hope you’re having a fantastic week so far and thank you so much for stopping by!
chop up your onion…
cut up bacon into your pan with the onion…
eggs, heavy, cream, salt, pepper and goat cheese into the bowl…
all mixed…
bacon and onions into your pan…
egg mixture onto your bacon/onion layer…
figs on top (you can put more if you like)…
and enjoy!!!
- 6 Eggs.
- 3/4 Cup of Heavy Cream.
- 4 Ounces of Goat Cheese, Room Temperature.
- 2 Figs, Sliced.
- 1/2 of a Medium Onion, Chopped.
- 4 Slices of Turkey Bacon.
- Salt and Pepper to Taste.
- 8" Pie or Quiche Pan.
- Preheat your oven to 350 degrees F.
- Spray your pan liberally with non-stick spray and set aside.
- Cut your bacon into smallish pieces and chop your onion.
- Place your bacon and onion into a pan on medium heat and cook until bacon is almost fully cooked and onions are brown.
- Evenly spread your cooked onions and bacon into the bottom of your pie/quiche pan and set aside.
- Now in a medium bowl, place your eggs, heavy cream, goat cheese, salt and pepper and mix until smooth.
- Pour your egg/cheese mixture on top of your onions/bacon layer.
- Cut your figs and gently place them on top of quiche and bake for 25-28 minutes.
- Let cool slightly and enjoy!
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]]>The post Fresh Strawberry Butter appeared first on HOLLY'S CHEAT DAY.
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There’s one place in particular that I am obsessed with going to on Sundays, and it’s this amazing little place called Capers. OMG y’all I can honestly say I’ve never eaten anything there that wasn’t absolutely amazingly delicious, and the big bonus are their rolls. Okay, so I just want to let y’all know that these are no ordinary rolls, these little guys are fried (hello!) and served with this incredible fresh strawberry butter.
I honestly have been obsessing about trying to make a copycat version of their butter for forever and I think I finally accomplished it with this recipe. This recipe has super simple ingredients, is really really easy to make and you won’t be able to get enough of this. I bought some croissants to slather this amazing butter on, and OMG it is eye-rollingly good. I can’t recommend enough that you make this butter for your next at home brunching. Have an incredible start to your week and as always thank you so much for stopping by!
Strawberries, washed and sliced…
butter, whip, whip, whip…
add your honey and salt…
whip again and add your strawberries…
mix, mix, mix…
and enjoy!!!
- 1 Pint of Strawberries, Washed & Sliced.
- 4-6 Tablespoons of Honey.
- 4 Sticks of Unsalted Butter, Softened.
- 2 Teaspoons of Pink Himalayan Salt.
- Wash all of your strawberries, cut the stems off and slice in half, set aside.
- With a handheld or stand mixer with paddle attachment, whip your butter until smooth.
- Then add your salt and honey and mix again, taste to see if more salt or honey is needed.
- Then add your strawberries and mix until the strawberries are evenly incorporated and the desired size of the strawberry pieces are to your liking.
- Serve with fresh warm bread or croissants and enjoy!
- Depending upon your personal taste preferences, you can add or subtract as much salt and honey as you like.
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