Happy Wednesday everybody!! Since we’re totally in the Christmas season now I figured it was time to share some gingerbread stuff, because yum, definitely a favorite for this time of year. 

What’s even better is that what I’m sharing today is no-bake gingerbread stuff, so woohoo!  Not gonna lie y’all, I was genuinely surprised by how dang good these turned out. 

These honestly taste just like perfect bite sized pieces of baked gingerbread covered in white chocolate, yum, yum, yum y’all. 

These were super easy to make, but like most truffles, a little time consuming with the freezing of the truffles then the dipping in the chocolate, etc but worth every darn bite.  These are downright delightful, definitely a must make! Have an awesome day y’all!!

Ginger Snaps into the food processor…

nice small crumbs…

now add the cream cheese…

all nice and mixed up…

now time to make some gingerbread truffle balls and freeze them…

after the truffles have been in the freezer for a bit, place white chocolate chips in your double boiler…

melted, now add some almond bark…

nice and melted…

add your truffles one at a time…

look how yummy with the sprinkles and ginger snap crumbs…

Enjoy!!!

Gingerbread Truffles

2015-12-02 14:20:56

Yields 24

Delicious no bake truffles filled with all the flavor of gingerbread cookies.

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THE TRUFFLES

1. 1 (8 Ounce) Cream Cheese, Softened.
2. 10 Ounces of Ginger Snap Cookies, Fine Crumbs (About 15 Cookies).
3. 2 Teaspoons of Ground Cinnamon.
4. 1/4 Teaspoon of Ground Ginger.

THE WHITE CHOCOLATE COATING

1. 12 Ounces of White Chocolate Chips, For Coating.
2. 4 Ounces of Almond Bark, For Coating.
3. Decorative Sugar For Garnish (Optional).
4. Extra Ground Ginger Snap For Garnish (Optional).

FOR THE TRUFFLES

1. Place some parchment or wax paper on cookie sheet, set aside.
2. With a food processor, place your ginger snap cookies and pulse until fine crumbs with no large pieces left.
3. Now add your cream cheese, cinnamon and ginger to your gingersnap crumbs and pulse until smooth and creamy.
4. With a spoon or mini ice cream scoop, form 1" balls from the gingersnap dough and place on your parchment paper.
5. Now place your balls in the freezer for at least 1 hour until firm.

FOR THE WHITE CHOCOLATE COATING

1. With a double boiler melt your white chocolate chips until completely melted, then add your almond bark (I recommend cutting into small pieces) and stir together until combined and completely melted.
2. With a spoon dip your gingerbread truffles into the melted chocolate until completely coated, then place back onto your parchment paper.
3. While the chocolate is still warm, sprinkle your sugar and cookie crumbs on top for garnish if you wish.
4. Once the chocolate has set, I recommend placing truffles in a covered container back into the refrigerator, and enjoy!

Notes

1. For the ginger snaps that I garnished the tops of the truffles with, I just crushed them with my hands, no need to get anymore equipment out.

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

Happy Monday everybody!! Soo excited to share this recipe with y’all today. When I say this stuff is addicting I’m not even remotely exaggerating.  I totally had to give the rest of this awesome crunch mix to my neighbors because I just could not stop eating it. 

I received some incredible Brach’s products in the mail the other day and let’s be real, getting a giant box of candy is always awesome, but when I saw that there were s’mores flavored candy corns I about freaked. 

These candy corns are deliciously awesome and perfectly chocolaty.  As good as these little guys are all by themselves I figured they could only get better in an awesome crunch mix, and I was so right!

All I can say is just go make this stuff, it is absolutely the perfect mix of sweet, salty and crunchy and of course the s’mores candy corns add the perfect pop of chocolate.  Enjoy y’all!!     

Popcorn into the bowl…

golden grahams…

count chocula cereal…

marshmallows…

Brach’s candy corns…

all mixed up…

now, butter into the pan…

all melted, and the brown sugar and corn syrup added…

boiling…

then onto your cereal mix and stirred together…

then into your pan…

then into the oven…

then enjoy!!!

Spooky S'mores Crunch Mix

2015-10-11 13:17:46

A perfectly crunchy and delicious snack mix.

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Ingredients

1. 3 Cups of Golden Graham Cereal.
2. 3 Cups of Count Chocula Cereal.
3. 2 Cups of Mini Marshmallows.
4. 2 Cups of Brach's S'mores Candy Corn.
5. 2 Cups of Lightly Salted Microwave Popcorn.
6. 1 Cup (2 Sticks) of Unsalted Butter.
7. 1 Cup of Brown Sugar, Packed.
8. 1/3 Cup of Corn Syrup.
9. 1 Large Sheet Pan.
10. Parchment Paper.
11. 1 Teaspoon of Baking Soda.

Instructions

1. Preheat your oven to 300 degrees F.
2. In a large bowl place your popcorn making sure to remove any kernels.
3. Now to the bowl add both cereals, marshmallows and brachs, set aside.
4. In a large pot on medium heat, melt butter then add the brown sugar and corn syrup.
5. Stir ingredients together constantly until mixture starts to boil.
6. While still stirring boil for 3 minutes, then remove from the heat and add the baking soda.
7. Pour the caramel mixture over your popcorn mixture and stir to coat completely.
8. Now spread your mixture on a sheet pan with parchment paper and bake for 25 minutes.
9. Remove from the oven and let cool.
10. Once cool, break into clusters and enjoy.

By Holly

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

I don’t know about y’all, but to me sweet and salty is the epitome of perfection in snack foods, as well as crunchy and munchy too (munchy is such a silly word, I love it).  This caramel crunch mix embodies all of these delightful things to make one of the most perfect snack mixes I’ve ever had. 

This was my first time making a snack mix ever (I know, lamesauce) and to be honest hadn’t attempted one before due to the whole making caramel, not burning it, making a giant mess part.  What a relief that this was insanely easy to make (even the caramel part woohoo), and the hardest part was waiting for it to cool before I could eat it. 

Honestly, I may or may not have burned my fingers a little don’t judge me due to my impatience to get a taste of this stuff  🙂  Also, if you’re not partial to any of the ingredients, feel free to change them (peanuts might be a good sub for macadamias btw).  I am just loving this stuff and am totally planning on making some more for my next cheat day, y’all should too!  Happy Monday!!   

Alrighty, pretzels into the bowl…

then the popped popcorn…

my sous chef is a huge popcorn fan, and was working hard aka looking adorable to get some (of course I obliged)…

now the cereal…

and then the nuts…

set that stuff aside and put some butter into the pan…

once melted add the brown sugar and corn syrup…

get it boiling…

this is what it looked like right after I took it off the heat then added the baking soda…

then immediately poured it over the pretzel/nut mix and stirred it all in, making sure to coat it all…

while still warm, place onto a parchment lined pan, bake it up for a little bit…

let cool, then enjoy!

Caramel Crunch Mix

2015-07-30 14:00:23

Delicious sweet & salty mix that's super easy to make.

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Ingredients

1. 1 Cup (2 Sticks) of Unsalted Butter.
2. 1 Cup of Brown Sugar, Packed.
3. 1/3 Cup of Corn Syrup.
4. 1 Teaspoon of Baking Soda.
5. 1 Bag (9.87 Ounce) of Microwave Popcorn, No Butter.
6. 3 Cups of Miniature Pretzels.
7. 1 1/2 Cups of Roasted & Salted Macadamia Nuts.
8. 2 Cups of Rice & Corn Cereal (I Used Publix Brand Crispix).
9. Large Sheet Pan.
10. Parchment Paper for Sheet Pan.

Instructions

1. Preheat your oven to 300 degrees F.
2. In a large bowl place your popped popcorn, and remember to remove the un-popped kernels (I forgot, and it's not fun biting into one).
3. Now add your pretzels, nuts and cereal.
4. In a large pot on medium heat, melt your butter, then add your sugar and corn syrup.
5. Stir these ingredients together constantly until the mixture starts to boil.
6. While still stirring boil for 3 minutes, then remove from the heat and add your baking soda.
7. Pour your caramel over your popcorn pretzel mixture and stir to coat completely.
8. Now spread your popcorn mixture on a sheet pan with parchment paper, and bake for 25 minutes.
9. Remove from the oven and let cool.
10. Once cool, break into clusters and enjoy.

Notes

1. In my pictures I may have shown the popcorn going in 2nd, but I recommend placing in the bowl first so you can more easily remove the popcorn kernels which I forgot to do.

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

I’m telling y’all,  June has been chock full of birthdays in my world.  There have been at least 2 birthdays a week so far, so I decided I needed to make something that was easy but fun and a little different to help in all of the many, many, many celebrations. 

I loved my Strawberry Cake Truffles so much, I figured that I could recreate them except with funfetti cake, because nothing says celebration like copious amounts of sprinkles.  Y’all these turned out sooo delicious, they taste just like birthday cake, except maybe better. 

The only thing that didn’t turn out how I wanted was the color of the cake.  I was really hoping the cake would be full of all the colors of the sprinkles (I threw in extra btw) and instead, the colors melded together and became off white, but, oh well. 

To make up for the lack of colors in the cake I decided to make the almond bark a fun color, and I’ve been wanting to use my turquoise food coloring for forever so woohoo.  Obviously, you can make these whatever color you like best, totally up to you.  Definitely make these, too easy, too fun and too delicious not to sorry for all of the too’s.  Happy Monday!

First, cake batter into the bowl (you can see my extra sprinkles that melded together)…

now add eggs, oil and water…

all mixed together…

into the pan…

once cooled, crumble it up into your bowl…

now add the cream cheese…

all mixed up, sigh, no more sprinkles…

rolled into balls to freeze…

almond bark and shortening into the bowl…

all melted…

now with food coloring…

now all of the cake balls dipped and decorated, yummm!!!

Enjoy!!!

Birthday Cake Truffles

2015-06-25 11:12:29

Yields 40

Funfetti birthday cake balls perfectly covered in white chocolate and sprinkles.

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THE CAKE TRUFFLES

1. 1 Package of Funfetti Cake Mix.
2. 1 Cup of Water.
3. 1/2 Cup of Vegetable Oil.
4. 3 Eggs.
5. 3/4 Cup of Pillsbury Cream Cheese Frosting.
6. 9x13 Baking Pan.

THE COATING

1. 20 Ounces of Almond Bark, Cut Into Smaller Pieces.
2. 1/2 Cup of Vegetable Shortening.
3. Turquoise/Blue Food Coloring (Optional).
4. Sprinkles For Decorating (Optional).

FOR THE CAKE TRUFFLES

1. Preheat your oven to 350 degrees F.
2. Spray your 9x13 baking pan with non stick spray, set aside.
3. With a handheld or stand mixer with paddle attachment, place your cake mix into the bowl.
4. Now add the water, oil, eggs and mix until combined.
5. Pour your cake batter into your pan and bake for 22-25 minutes (I took mine out at 24), let cool completely.
6. Once your cake has cooled, crumble it with your hands into a large mixing bowl, add your cream cheese frosting and mix until evenly blended.
7. Line a large pan with wax or parchment paper and roll your cake mixture into 1 1/2 inch balls and place on paper.
8. Cover and freeze for at least 1 hour.
9. With a double boiler or a small bowl on top of boiling water, place your bark and vegetable shortening into the bowl, stirring until melted, if you are adding food coloring to your bark do so now and mix well.
10. One at a time, dip your cake balls into the almond bark evenly covering them, and place them back on the parchment paper to set, if you are adding more sprinkles make sure to do now.
11. Let set and enjoy!

Notes

1. You can use whatever color you like for the almond bark, it definitely doesn't have to be turquoise.

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

Sometimes, I want something super yummy and super quick to throw together for my cheat day.  This was definitely one of those times.  I had about a million more like a billion things to do and the original cheat day treat I had planned on making was a multi step process, with baking and waiting involved and I was just so not in the mood. 

Y’all ever have that?  Like there is so much on your plate (so to speak) that there is just no fun to be had in spending time hours on baking something?  Well, that was certainly the case here.  Dilemma being,  I still wanted something munchy for my cheat day.  Hello to puppy chow. 

Don’t let the name gross you out, it is neither for puppies nor made with them (someone actually asked me that haha).  It is simply chex mix, peanut butter, chocolate, butter, powdered sugar and the best part! Reese’s Pieces.  Yum, yummy, yummy y’all.  This is perfectly crunchy, sweet, a little salty and a whole lot of awesome.  I now want to make as many variations of this I can, such a delicious, super easy and fun munchy food.  Enjoy! 

For starters measure out your Chex Cereal…

in your saucepan..peanut butter, butter and chocolate chips…

all melted…

onto your chex cereal…

all mixed up…

into the bag with the powdered sugar…

after a good shaking…

your Reese’s Pieces…

shake these all up, then onto the tray and sprinkle the rest of your powdered sugar on top…

Enjoy!

Reese's Puppy Chow

2015-06-01 13:44:34

Chex Cereal with peanut butter, chocolate and Reese's Pieces, make for a wonderful mix.

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Ingredients

1. 9 Cups of Chex Rice Cereal.
2. 1 Cup of Milk Chocolate Chips.
3. 1/2 Cup of Creamy Peanut Butter.
4. 1/2 Cup (1 Stick) of Unsalted Butter.
5. 1 Tablespoon of Vanilla Extract.
6. 1 1/2 Cups of Powdered Sugar.
7. 1 1/2 Cups of Reese's Pieces.
8. 1-1 Gallon Sized Ziploc Bag.
9. 1 10x15 Pan.

Instructions

1. Measure your cereal out into a large mixing bowl and set aside.
2. In a small/medium saucepan place your chocolate chips, peanut butter and unsalted butter.
3. On low/medium heat melt these ingredients together, then add the vanilla.
4. Pour your melted peanut butter mix over your cereal and stir until all of the cereal is covered.
5. Place 1 cup of the powdered sugar into your Ziploc bag, then add your cereal to the bag, closing tightly and shake until the cereal is completely covered.
6. Then add your Reese's Pieces and shake some more.
7. Place some wax or parchment paper onto your pan and pour your cereal mixture onto the paper and sprinkle the 1/2 cup of powdered sugar onto areas of your mix that might have been missed, and allow to cool and enjoy!

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

I have wanted to make homemade marshmallows for years, and honestly I’ve been too big of a scaredy cat to do it.  Sounds silly, but me, boiling sugar, and fancy candy making-ness in general has never really been a strength for me. 

Well, I finally decided that it was about time to make them because they just look too good not to.  Had I known how easy these were to make I totally would have made them years ago, and trust me I will be making more in different flavors in the future 🙂 

Oh, and I couldn’t help myself by adding some pink gel coloring because hello, everything is better in pink.  Y’all these are delicious, so fluffy, so pretty, seriously I couldn’t stop eating them. 

These are a million times better than those store bought kind, definitely not saying that those aren’t good too but these are crazy good. 

No candy thermometer for these either which I find to be a bonus.  Definitely get to making these soon y’all, they’re sooo good.  

first butter and sugar the heck out of your pan…

now add water and gelatin to your bowl…

sugar into your pan…

light corn syrup…

the water…

and salt…

boiling…

after boiling for 1 minute…

slowly, and very carefully pour this sugar into your bowl…

whip, whip, whip…

getting so big and fluffy…

added a few droplets of pink gel food coloring…

into the pan…

butter your plastic wrap…

onto the top of the pan…

nice and pretty covered in powdered sugar…

now cut into as many big or little pieces as you like…

so yummy and pretty!

Homemade Marshmallows

2015-05-17 17:25:41

Yields 25

Easy and delicious homemade marshmallows.

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Ingredients

1. 1 Cup of Water
2. 3 Envelopes of Unflavored Gelatin.
3. 2 Cups of Granulated Sugar.
4. 1/2 Cup of Light Corn Syrup.
5. 1/2 Teaspoon of Salt.
6. 2 Tablespoons of Pure Vanilla.
7. About 2 Cups of Powdered Sugar for Coating.
8. 9x9 Baking Pan.
9. Pink Gel Food Coloring (Optional).

Instructions

1. Heavily butter your pan, then cover the butter in powdered sugar and set aside.
2. With a stand mixer with whisk attachment, pour 1/2 cup of your water into the bowl and sprinkle with the 3 packs of gelatin, setting aside to allow the gelatin to soak in.
3. In a medium saucepan over high heat, add your sugar, corn syrup, salt and the remaining 1/2 cup of water, bring all of these ingredients to a rolling boil and boil it for 1 minute, then remove from heat.
4. Turn your mixer on for just a little bit to combine the gelatin and the water.
5. With the mixer still on low, very very carefully, because this stuff is very hot, slowly pour the hot sugar mix down the side of the bowl and continue to mix on low.
6. Once all of the sugar has been added, turn the mixer on high and continue to whip for 10-12 minutes until the marshmallow until it triples in size and has become very thick.
7. Stop your mixer, add your vanilla and mix, if you would like to add color to your marshmallow, you can do that now.
8. Quickly pour (before it starts to set) your marshmallow mixture into your pan, spreading evenly.
9. Now grease a piece of plastic wrap and tightly cover the top of the pan and let it sit at room temperature for at least 3 hours or overnight (which is even better).
10. Once your marshmallow has set, liberally sprinkle a cutting board or work surface with powdered sugar.
11. Run a knife around the edge of the pan to loosen the marshmallow then invert the pan flipping the marshmallow out onto the powdered sugar.
12. Now liberally cover the marshmallow slab with powdered sugar and cut into pieces, I found a large bread knife worked best.

Notes

1. The marshmallow slab didn't come out of the pan as easily as I had hoped, and I ended up having to very carefully remove it with a spatula and my hands.

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

Because it’s Monday, and Mondays can be super blah, I have decided to bestow upon y’all one of my new most favoritest things ever to eat, and I have a sneaky feeling it will be one of your new fav things too. 

First off, the basis of this dessert is strawberry cake and cream cheese frosting, which, hello! is always a good idea.  Then, all of that strawberry cake and cream cheese loveliness gets smooshed into balls and then dipped in white chocolate, OMG…I knew these would be good, but I didn’t know they would be awesome. 

I brought these into work and they were gone in an hour, with one co-worker admitting to me they had eaten 6 of them.  I definitely wasn’t judging because for reals, one truffle will not be enough. 

If some of y’all are super fancy and want to make your own homemade cake, you’re welcome to, but I wanted to save some time and just used a boxed mix, which btw you totally can’t tell. 

I’m so in love with these truffles,  I’m over here thinking of how many different variations of cake truffles I can make now, mmmm.  Happy Monday y’all!!

Alrighty, lets start with some cake mix shall we?

now some water…

now oil and eggs…

all mixed together, how pretty and pink…

into the pan…

baking…

once cooled completely, crumble it up (and ignore that my hand looks like a claw here for some reason)…

put it into your bowl…

now cream cheese frosting (do you see my adorable furry friend standing there hopeful for a bite?)…

mix all together…

now into balls (this is after they had been frozen, because I forgot to take a pic, oops)…

almond bark & shortening…

all melted…

strawberry balls into the white chocolate…

look, strawberry balls covered in white chocolate, time to get your cheat day on…

yummy, yummy…

Strawberry Cake Truffles

2015-04-17 11:28:03

Yields 30

Delicious strawberry cream cheese cake balls wrapped in white chocolate.

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THE CAKE

1. 1 Package of Strawberry Cake Mix.
2. 1 Cup of Water.
3. 1/3 Cup of Vegetable Oil.
4. 3 Eggs.
5. 3/4 Cup of Pre-Made Cream Cheese Frosting ( I used Pillsbury).
6. 9x13" Pan.

THE COATING

1. 20 Ounces of Almond Bark.
2. 1/2 Cup of Vegetable Shortening.
3. Red Food Coloring (Optional).
4. Red Decorating Sugar (Optional).

FOR THE CAKE

1. Preheat your oven to 350 degrees F.
2. Spray your 9x13" pan with baking spray and set aside.
3. With a handheld or stand mixer with paddle attachment place your cake mix in the bowl, then the water, oil and eggs mixing all of these ingredients together until well incorporated.
4. Pour your bake batter into your pan and bake 22-24 minutes (I took mine out precisely at 24).
5. Cover and place in your fridge to let it cool completely.
6. Once cooled, crumble the whole cake with your hands into your bowl, then place your frosting into the bowl as well and beat until evenly blended.
7. Line a pan with wax paper and using a mini ice cream scoop or spoon roll cake mixture into 1.5 inch balls and place on the paper, cover and freeze for at least an hour.

FOR THE COATING

1. Using a double boiler (which I used) or a microwave safe bowl, place your almond bark and shortening, heating until completely melted and smooth.
2. Now drop your cake balls into your melted coating making sure to completely coat each ball, carefully removing them using a spoon or toothpicks and placing back onto your wax paper.
3. If you would like to put decorating sugar on top, make sure to do it as soon as you place onto your paper because this coating sets very quickly.
4. These can be served immediately or covered and placed in the fridge.

Notes

1. You are welcome to use white chocolate chips instead of almond bark, but I find the almond bark holds up so much better.
2. For some of the 'designs' on top of the truffles, I just added some red food coloring to some of the melted white chocolate, and put in a sandwich baggie and piped it on top.

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

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

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

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

Let’s start with some butter…

Then cream cheese…

Mix these all together…

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

All mixed and pretty…

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

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

All nice and melted and pretty…

Dip your sweetcreams down into the chocolate…

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

Enjoy!!

Sweetcream Candy

2015-03-05 10:17:33

Yields 30

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

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THE FILLING

1. 1/2 Cup of Unsalted Butter, Softened.
2. 3 Ounces of Cream Cheese, Softened.
3. 1 1/2 Teaspoons of Vanilla.
4. 4 Cups of Powdered Sugar.
5. 1 Tablespoon of Fleur De Seul (Optional).

THE COATING

1. 2 Cups of Semi-Sweet Chocolate Chips.
2. 2 Tablespoons of Shortening.

FOR THE FILLING

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

FOR THE CHOCOLATE COATING

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

Notes

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

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

I know, the name of this stuff has the word crack in it, I promise there is nothing but super delicious and obviously drug free stuff in here.  Also, technically, this stuff isn’t toffee, but the melted butter and brown sugar gets awesomely caramelized and then throw the chocolate on top of the crackers and this stuff is very toffee-esque.     

I have to admit, I first saw this on Trisha Yearwood’s show on the Food Network I have a problem, cooking shows are about all I watch and also in her cookbook Home Cooking With Trisha Yearwood -FYI I totally recommend this book, really tasty stuff, nothing too complicated.  Trisha yeah, we’re totally on a first name basis used saltine crackers in her recipe, which I’m sure is just as good, but I love me some butter crackers and used those instead..Also, you don’t have to put the chocolate on top, I have made it minus the chocolate before, and it might be even better if that’s possible without it.  This stuff is so good y’all and every bit as addictive as the name implies. 

On your jelly roll pan, place your aluminum foil and crackers…

In a saucepan, place your butter and sugar…

Melt…

Start to bring to a boil…

Boil some more…

Boil for several minutes until it looks like this…

Then pour on your crackers…

After letting it bubble up in the oven, add chocolate chips (if you desire)…

After letting the chocolate melt a little, spread over the crackers…

Then get it on this toffee crack action…

You will not be able to have just one piece…

Toffee Crack

2014-12-12 14:18:38

Buttery crackers covered in caramelized sugar and butter and layered with melted chocolate on top.

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Ingredients

1. 40 Butter Crackers (like Tollhouse).
2. 1 1/3 Cup of Semi-Sweet Chocolate Chips.
3. 1 Cup of Light Brown Sugar.
4. 2 Sticks (1 Cup) of Unsalted Butter.

Instructions

1. Preheat oven to 425 degrees F.
2. Line a jelly roll pan with aluminum foil, spray with nonstick spray and arrange your crackers together.
3. In a medium saucepan melt butter and brown sugar together, bring to a boil for 4 minutes.
4. Remove from the heat and pour over the crackers, covering them evenly.
5. Put your pan in the oven for 3-5 minutes or until the sugar and butter are just bubbly.
6. Remove from the oven and pour the chocolate chips over the crackers and after they start to melt, spread the chocolate with a knife over the crackers.
7. Transfer your pan to the freezer for 20 minutes or until completely cold to form one big sheet.
8. Break up into pieces and store in an airtight container.

Notes

1. Totally don't have to put the chocolate on top, it's definitely as good without it.

Adapted from 'Home Cooking With Trisha Yearwood'

Adapted from 'Home Cooking With Trisha Yearwood'

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

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

Instructions

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

Notes

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

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