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Seriously, thank goodness for Amazon you guys, because fast forward 2 hours and I was pretty much dunzo with all of my shopping. Will all of it arrive in time? yeah, not so sure, but it’s all good, if it doesn’t then my loved ones will continue to get gifts into the New Year.
Obviously, y’all are not here to listen to my stress induced (of my own making) tirade, so let’s get to the good stuff…the food! I had a thought a few weeks ago, that Santa might be sick of the same old milk & cookies and maybe he might enjoy an absolutely delightful dessert that brings the traditional ingredients into one.
So technically, the ‘milk’ in these bars is a delicious cream cheese, but cream cheese has milk in it, sooo close enough. Also, I took the easy way out and used store bought cookie dough which I recommend because these bars were thrown together in about 15 minutes and sooo delicious y’all. I think that these bars would be the perfect addition to your Christmas day, or for Santa on his travels, either way, these are a must make. Thank you so much for stopping by and I hope you all have a wonderful day!!!
First, place your cookie dough in your pan…
then, smoosh it into the bottom of your pan…
cream cheese mixture on top of your cookie dough…
then the rest of your cookie dough on top, and possibly the blurriest picture I could have taken…
bake, bake, bake and enjoy!!!
RECIPE:
1 (8 Ounce) Package of Cream Cheese, Softened.
½ Cup of Granulated Sugar.
1 Large Egg.
1 (16.5 Ounce) Chocolate Chip Cookie Roll, Divided.
Pre-heat your oven to 350°F. With a handheld or stand mixer with paddle attachment, beat cream cheese, sugar and egg until smooth.
In a 9 or 8 inch square pan, break up half of cookie dough, pressing into the bottom until an even layer is formed. Spread your cream cheese mixture over your cookie dough. Then crumble the remaining half of dough over the cream cheese mixture.
Bake 30 to 35 minutes or until golden brown and firm to the touch. Refrigerate at least 2 hours or until chilled. Cut into bars and enjoy!!!
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]]>The post REPOST-Mini Earl Grey Tea Cookie Cups appeared first on HOLLY'S CHEAT DAY.
]]>Sometimes culinary ideas just pop into my head, and sometimes they turn out to be blah, but ladies and gentlemen, this is not one of those times. I have to preface this with a confession that I have a serious tea obsession I’m so wild and crazy aren’t I? and a life goal is to go to a real, honest to goodness tea house in London. Scones, crumpets, clotted cream, beautiful men accents, elegant teapots and cups aaahh, sounds lovely. Anyways, I have wanted to combine my baking and tea obsessions together for a while and I sooo did y’all. These are perfect mini sugar cookie cups filled with the most amazing whipped frosting brimming with Earl Grey Tea and vanilla bean… y’all these are eye-rollingly good, everyone in my family absolutely loved these and they were devoured gone within hours. These are extremely unique pats self on back but more importantly, amazingly delicious and perfectly bite sized. I would also like to think that they would be perfect at any afternoon tea, cheers! 
First, steep your tea in your warmed milk…
In a saucepan place your tea milk and flour…
Mix it up while heating…
Remove from heat when it reaches this texture…
Cut your vanilla bean down the center…
Scrape out all of that goodness and mix into your milk/flour mixture..
Place your cookie mix, butter and egg into your bowl…
Mix it up until you get your dough…
Place in your mini muffin tins, pressing in the middle and up the sides…
Bake them up…
While they are still warm press them with your teaspoon…
After your milk/flour mixture has cooled, take your butter and sugar…
Mix together until light and fluffy…
Add your milk/flour mixture in…
Then mix, mix and mix…
Then pipe your frosting and enjoy!!
So good…
- Sugar Cookie Mix (I Used The Betty Crocker 17.5 Ounce Bag).
- 1 Stick of Butter, Softened.
- 1 Egg
- 1 Cup of Milk, Warmed.
- 4 Twinings Earl Grey Tea Bags.
- 5 Tablespoons of All Purpose Flour.
- 1 Vanilla Bean (or 1 Tablespoon of Vanilla Extract).
- 1 Cup of Granulated Sugar
- 1 Cup (2 Sticks) of Butter, ***Room Temperature.
- Warm your milk slightly in the microwave and steep your tea bags in the milk for at least 10 minutes.
- In a saucepan place your earl grey tea infused milk along with the flour, and on medium heat continuously stir your milk and flour together until it becomes the consistency of thin mashed potatoes and remove from heat.
- Place your scraped vanilla bean or vanilla extract into your flour/milk mixture and stir until well combined.
- You must let this mixture come to room temperature or it will not whip properly later, for reals, you have to :-).
- Once this mixture has cooled, in a bowl with a handheld or stand mixer with paddle attachment whip your butter and sugar together until super light and fluffy.
- Now add your flour/milk mixture and whip, whip, whip together until it has the consistency of whipped cream, it is not done until it looks like whipped cream.
- Preheat your oven to 375 degrees F.
- In a bowl with a handheld or stand mixer with paddle attachment place your sugar cookie mix, softened butter, egg and mix until the dough comes together.
- Using Baker's Spray, spray your mini muffin pans.
- Roll your dough into 1" balls and place into the pans, pressing the dough down with your finger to form a crevice and push slightly up the sides.
- Bake them for 8 minutes, and while still warm, with a 1 teaspoon sized measuring spoon press the cups down to form perfect cup holes.
- Let cool completely and remove your cups and pipe in your frosting.
- ***Your butter really must be room temperature for it to whip properly, don't microwave it either to speed up the process.
- If you are an overachiever or feeling quite grand you could totally make your own favorite sugar cookie dough, but the cookie mix I used was easy and delicious, and did I mention easy?
- To pipe the frosting I used a Wilton disposable bag and the Wilton 22 tip.
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]]>The post Easy Fluffernutter Cookies appeared first on HOLLY'S CHEAT DAY.
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I totally wish I could take credit for this recipe and I kick myself for how silly I am that I didn’t think of this one sooner, but as soon as I came across this one, I just knew I had to make it ASAP. I got this 3 ingredient recipe from one of my favorite fellow food bloggers, Jenny from Picky Palate. Not only does she have totally amazing recipes, but she is also a huge Disney fan and has a separate food blog for just Disney food, how awesome is that?!
Anyways, my cookies weren’t nearly as pretty as her’s but that’s OK, they were still yummy with lots of peanut butter and marshmallow fluff flavor in them. I would like to note that my 1st batch of cookies didn’t turn out as fluffy looking as I had hoped, but the 2nd batch I made, I used a much smaller amount of dough and that seemed to work a bit better. I hope you’re all having a wonderful day and thank you so much for stopping by!
First, put your peanut butter and egg into a bowl…
Once the peanut butter & egg are mixed, add your marshmallow fluff…
Mix, Mix, Mix…
Then onto your baking sheet…
Bake, bake, bake…
and enjoy!!!
Yummy!!!
- 1 Cup of Creamy Peanut Butter.
- 1 Large Egg.
- 1 Cup of Marshmallow Fluff.
- Preheat your oven to 350 degrees F.
- Place wax or parchment paper onto a cookie sheet and set aside.
- In a large bowl, place your peanut butter, and egg in, mix all together until smooth.
- Now put your marshmallow fluff in and mix until just combined.
- With an ice cream scoop, place the dough onto your cookie sheet, making sure to leave several inches of space between the cookies because they spread quite a bit.
- Bake your cookies for 12-14 minutes or until just about to turn brown on top.
- Let cool and enjoy!!!
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]]>The post No Bake Caramel Cookies appeared first on HOLLY'S CHEAT DAY.
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Speaking of flying by, if you too are gobsmacked that Sunday is Easter and you too are scrambling for things to make for friends and family, I’m here today to offer y’all an easy peasy, no bake cookie recipe. Honestly, when I first got into baking, I was totally not sold on no-bake cookies. Most that I had had were a bit dry and usually not that pretty-so superficial, but y’all, we do eat with our eyes first.
I have obviously come around to the whole no-bake thing and now I absolutely love them. I do have to admit, I wasn’t so sure what to call these cookies, there is so much going on with them I figured, no bake, chocolate chip, toffee bit, caramel chip, oat cookies would be way too big of a mouthful, so I’m sticking with caramel because that’s the overriding flavor coming through.
I will go ahead and say that these cookies are not beautiful by any means, but please do not let that dissuade you from making these bad boys. These cookies are beyond rich with the delicious texture of the oats and the caramel and toffee flavors hitting you square in the face. The chocolate chips are a bit lost, but I know that the chocolate chips add just that right amount of smoothness to it. Anyway, I hope you all have a wonderful day and thank you so much for stopping by!
First, place your sugar, butter and evaporated milk into your saucepan…
After bringing it to a rolling boil, add your pudding mix, oats & the dash of salt…
Mix it all together, then let it cool a bit…
Then add in the caramel chips, bits of brickle & chocolate chips…
Slowly mix all of the ingredients together, drop spoonfuls on wax paper, let set, then enjoy!!!
- 2 Cups of Granulated Sugar.
- 3/4 Cup of Unsalted Butter.
- 2/3 Cup of Evaporated Milk.
- 1-3.4 Ounce Package of Instant Butterscotch Pudding Mix.
- Dash of Sea Salt (I used Pink Himalayan)
- 3 1/2 Cups of Quick Cooking Oats.
- 1/2 Cup of Milk Chocolate Chips.
- 1/4 Cup of Caramel Chips.
- 1/4 Cup of Toffee Bits O' Brickle.
- Place wax paper onto a large cookie sheet and set aside, (or on a large area of your counter top).
- In a large saucepan, on medium heat, bring your sugar, butter and evaporated milk to a rolling boil making sure to continuously stir.
- Remove from the stove top and add the oats, pudding mix, and the dash of sea salt, mix all together and then let it cool for a few minutes.
- Now add your chocolate chips, brits of brickle and caramel chips, gently stirring in so as not to completely melt the chocolate chips.
- Then drop spoonfuls of the cookie batter onto your wax paper and let sit for at least 20 minutes to set up then enjoy!
- Feel free to substitute any of the caramel chips, chocolate chips or bits of brickle for flavors that you prefer, but I do have to say that these flavors were all fantastic in the cookies.
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]]>The post White Chocolate Cheesecake Cookies appeared first on HOLLY'S CHEAT DAY.
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Anyways, speaking of wonderful, some recipes that you believe will be wonderful in one way, end up being wonderful in another, but not expected way. These cookies are a great example of this. Adding pudding mix to cake mixes and cookies is a fantastic way to add extra flavor and moisture, and I was really hoping that by adding in cheesecake pudding mix to regular sugar cookie mix would turn these into full on cheesecake flavored cookies.
Well, these cookies didn’t exactly turn into full on cheesecake flavored cookies, but they did turn out oh so soft with a little extra hint of yum. You could totally use regular chocolate chips for these cookies, but I really think that the white chocolate chips were the perfect addition to these soft, flavorful cookies.
These were super duper easy and quick to make. No need to chill the dough, and no need to take 50 steps to put these together, literally just throw all the ingredients into one bowl and voila delicious cookies. I hope you all have a wonderful day and thank you so much for stopping by!!!
First, all ingredients except the chocolate chips into the bowl…
All mixed together…
Now add your white chocolate chips…
Mix, Mix, Mix…
Roll out onto your cookie sheet…
Bake, Bake, Bake & Maybe sprinkle a little bit of cinnamon and sugar on top…
and enjoy!!!
- 1 (17.9 Oz) Package of Sugar Cookie Mix, Plus the Ingredients the Bag Calls For.
- 1 Stick (1/2 Cup) of Unsalted Butter, Melted (Cookie Mix Bag Ingredient).
- 1 Tablespoon of Water (Cookie Mix Bag Ingredient).
- 1 Egg (Cookie Mix Bag Ingredient).
- 1 Tablespoon of Ground Cinnamon.
- 1 (3.4 Ounce) Box of Cheesecake Flavored Dry Pudding Mix.
- 1 Cup of White Chocolate Chips.
- 2 Tablespoons of Cinnamon and Sugar, Mixed Together, For Garnish.
- Preheat your oven to 350 degrees F (According to the Cookie Mix Bag).
- With a hand held or stand mixer with paddle attachment, place the cookie mix, melted butter, water, egg, 1 Tbs of Cinnamon, and the dry pudding mix and mix until just combined.
- Now add in your white chocolate chips and mix until just incorporated.
- Lightly spray a cookie sheet with non stick spray, and roll your cookie dough into one in balls and place on your cookie sheet about 2 inches apart.
- Bake for 10-12 minutes (I took mine out at 12, but I think they would have been even better at 10).
- Sprinkle the tops with the cinnamon and sugar mixture while still warm if you like and enjoy!
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]]>The post Skillet Chocolate Peanut Butter S’mores Pizookie appeared first on HOLLY'S CHEAT DAY.
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Honestly, the term pizookie isn’t really used around these parts, we just call them skillet cookies, but I get that it’s supposed to be a mix between a pizza and a cookie, so yeah. I digress, so these pizookies that BJ’s have all look absolutely incredible, like holy crap, can I please just try every single flavor and happily go into a sugar coma for the rest of my life?
Well, very unfortunately, the closest freaking BJ’s is no less than a three and a half hour drive from the Atlanta area, and well, I’m just not gonna do that y’all, I drive enough during the week. You guys, so obsessed am I, that I have even contacted BJ’s requesting that they build one of their restaurants in my area, I have yet to receive a response (shocker), but I had to at least try . Sooo, I decided, heck, I can bake some stuff, bet I can try to emulate this one particular pizookie that they have with a chocolate cookie, peanut butter, marshmallow fluff and toasted marshmallows on top.
Since I have never actually tried their stuff I can’t accurately compare it, but holy freaking cow y’all, this turned out absolutely positively incredible! The soft, gooey chocolate cookie with the layers of peanut butter, fluff and toasted marshmallows, ohh emm geee, just get in my mouth. Yes, I cheated a bit since I used pre-made cookie dough but it was Trader Joe’s brand, so, #health haha. This dessert is oh so decadent and crazy easy to make so just go ahead and make your weekend a whole lot better and make this. Thank you so much for stopping by and I hope you have an absolutely wonderful day and weekend!
cookie dough y’all…
after baking for a bit…
peanut butter…
marshmallow fluff…
marshmallows…
back into the oven and enjoy!!!
- 1 (16 Ounce) Bag of Pre-Made Chunky Chocolate Chip Cookie Dough (Trader Joe's Brand).
- 4-6 Ounces of Marshmallow Fluff.
- 4-6 Tablespoons of Creamy Peanut Butter.
- 18-22 Large Marshmallows.
- 8" Cast Iron Skillet.
- Preheat your oven to 350 degrees F.
- In your cast iron skillet, evenly place your cookie dough pieces in the bottom of your skillet and bake for about 10 minutes or until right before they're cooked through (you want them a bit gooey).
- Take your skillet out of the oven and gently put a peanut butter layer on top of the cookie layer, feel free to use as much or as little peanut butter as you like.
- Then put a layer of marshmallow fluff on top of the peanut butter, you'll find it's hard to put an even layer, so I just did spoonfuls.
- Then place your marshmallows all over the top and stick back into the oven for 5-8 minutes or until the marshmallows puff up and turn golden brown.
- Serve hot with a scoop (or three) of ice cream & chocolate sauce and enjoy!!!
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Shortbread was always around the house as a kid come this time of year, and the closer we got to Christmas my mom would let my sisters and I cut out fun shapes and put lots and lots of sprinkles on them 
Honestly the smell of shortbread baking in the kitchen always brings up the best memories.
Y’all this recipe couldn’t be much simpler; flour, sugar, butter and that’s it (obviously sprinkles too if you want). My recipe came from the tried and true Better Homes & Gardens Cookbook –really, a must have in every Southern kitchen–but I tweaked it just a smidge by adding an additional tablespoon of powdered sugar to the recipe, and they turned out just perfectly.
I’m usually a bit nervous about baking up any dough that I have to cut the butter into, shape myself, or roll out but seriously this turned out perfect. These cookies are so simple and buttery, really a must make for this time of year. Thank you so much for stopping by and I hope you have a wonderful day!!!
flour & sugar into your bowl…
mix, mix, mix and then butter…
mix, mix, mix (at this point I used my hands to squish it together)…
roll into a ball and place onto your floured surface…
press it down into a circular shape 1/2 inch thick…
cut into pieces…
bake, bake, bake…
and enjoy!!! 
- 1 1/4 Cups of All Purpose Flour.
- 4 Tablespoons of Powdered Sugar.
- 1/2 Cup (1 Stick) of Unsalted Butter, Softened.
- Sprinkles (Optional).
- Preheat your oven to 325 degrees F.
- With a handheld or stand mixer with paddle attachment, in a bowl combine the flour and sugar together.
- Then add your butter (I find cutting it into pieces helps) and mix it in with a pastry cutter or your hands until the dough starts to come together and then form it into a ball.
- Now on a floured surface, place your dough ball onto it, and with your hands press it out into a circle or rectangle about 1/2 inch in thickness.
- With a knife, cut into pieces and place onto a baking sheet about 1 inch apart.
- Bake for 20-25 minutes (I took mine out at 15, placed the sprinkles on top, then baked for an additional 5 minutes) or until just barely golden brown.
- Let cool, serve and enjoy!
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]]>The post Peanut Butter Banana Cookies appeared first on HOLLY'S CHEAT DAY.
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Speaking of, I genuinely can’t believe it’s almost September, for reals y’all, how did that happen? Didn’t we just start 2016? Sheesh, time is continually going by faster and faster but if we can get to Fall & the wonderful Fall temperatures faster then I’m soo okay with that haha. Anyways, I am way excited to share these cookies with you guys today, because they were totally a happy accident.
The other day I was eating my typical oatmeal with peanut butter with breakfast but I was feeling extra hungry so I decided to throw in half a banana because yum haha. Y’all that oatmeal was soo good, I had to make myself not make another bowl, but it did get me thinking about what an incredible dessert it would make. I figured cookies would be the best bet and dang y’all these are so delicious. They taste like banana bread with a hint of peanut butter, so yummy you guys. I hope you’re having a wonderful day and thank you so much for stopping by!!!
bananas & butter into your bowl…
mixed up, then add granulated sugar & brown sugar…
mix again, then add, eggs, oats, cinnamon, peanut butter, salt & baking soda…
mix again, and add some mini chocolate chips it you like…
mix again (not pretty dough, but it’s sooo delicious)…
after chilling it for a while, place onto your baking sheet…
bake, bake, bake…
and enjoy!!! 
- 3 Large Bananas, Very Ripe & Room Temperature.
- 1 Stick of Unsalted Butter, Softened.
- 3/4 Cup of Granulated Sugar.
- 1 Cup of Brown Sugar, Packed.
- 1 Cup of Cream Peanut Butter.
- 2 Eggs.
- 2 Teaspoons of Cinnamon.
- 1 Teaspoon of Salt.
- 1 Teaspoon of Baking Soda.
- 2 Cups of Quick Oats.
- 1 Cup of All-Purpose Flour.
- 1/4-1/2 Cup of Mini Semi-Sweet Chocolate Chips (Optional).
- With a handheld or stand mixer with paddle attachment add your bananas and butter to your bowl.
- Mix the bananas and butter together until smooth.
- Now add your granulated sugar and your brown sugar to your bowl and mix again.
- Now add your eggs, peanut butter, oats, salt and baking soda and mix until well combined.
- If you want to add chocolate chips, do so now and mix until just incorporated.
- Cover and chill your cookie dough for one hour.
- Preheat your oven to 350 degrees F.
- Spray your cookie sheet with non stick spray and using a spoon or a mini cookie dough scooper, place your cookie dough 1-2" inches apart and bake 10-12 minutes or until they're just starting to turn golden around the edges.
- Let cool slightly and enjoy!!
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…I know I know, M&M cookies may seem pretty basic but there’s just something about a good ole cookie filled with delicious little M&M’s that is just downright irresistible to me, how about you? I mean, I can’t be the only one who has repeatedly burned their mouth on right out of the oven cookies can I? yeah, I don’t think I am haha.
Anyways, these are a pretty basic recipe, except with the addition of maple syrup, which I gotta tell you gives these cookies such a nice soft chewy texture, and the mini M&M’s?! eye rolling good y’all. Have a wonderful weekend everybody, and I hope you get to have these on your cheat day, or maybe just a little treat to brighten your day. Thank you so much for stopping by!
melted butter, brown sugar, granulated sugar mixed, then eggs, vanilla & maple syrup…
now your dry ingredients…
all mixed together, then mini M&M’s…
yummy cookie dough…
let your dough chill out for a while, then roll out onto your parchment paper…
bake, bake, bake…
and enjoy!!!
- 2 Sticks (1 Cup) of Unsalted Butter, Melted.
- 1 1/2 Cups of Brown Sugar, Packed.
- 1/2 Cup of Granulated Sugar.
- 2 Large Eggs.
- 1 Tablespoon of Vanilla Extract.
- 1/4 Cup of Maple Syrup.
- 3 Cups of All-Purpose Flour.
- 2 Teaspoons of Cornstarch.
- 1 Teaspoon of Baking Powder.
- 1 Teaspoon of Baking Soda.
- 1 Teaspoon of Salt.
- 1 Cup of Mini M&M's.
- Place wax or parchment paper onto your baking sheets and spray with non stick butter spray.
- With a handheld or stand mixer with paddle attachment, place your melted butter, brown sugar and granulated sugar into your bowl and mix until combined.
- Now add your eggs, vanilla and maple syrup and mix again.
- Now add your dry ingredients and mix until just combined.
- Now add in your mini M&M's and mix until evenly mixed in.
- Cover your bowl and chill in the fridge for at least an hour.
- Once your dough has chilled, preheat your oven to 350 degrees F.
- Roll 2-3 tablespoons of dough into balls, place on your baking sheets and bake for 12-14 minutes, they will appear to be slightly undone but they will be so soft and gooey.
- Let cool, and enjoy!!
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]]>The post Earl Grey Tea Cookies appeared first on HOLLY'S CHEAT DAY.
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I just feel like the beautiful smell and taste that the Bergamot in the tea gives is just so unique & adds just a hint of decadence. Due to the fact that I’m head over heels obsessed with my Earl Grey Tea Cupcakes w/Cookie Frosting, I figured the next thing to do would be to make Earl Grey Tea shortbread cookies.
I have always loved the delicious simplicity of shortbread with that wonderful buttery goodness, which I believe tastes super awesome with a cup of tea, sooo I figured why not mix the two? Y’all this dough came out perfect, easily rolled out, no chilling involved and soft & buttery when baked up.
These are basically crack y’all, not gonna lie, I ate about a billion of them, but, I mean, they were super duper tiny cookies so it was easily done. You need these in your life, your day will better because of it Have a wonderful start to your week & thank you so much for stopping by!
Butter & sugar into your bowl…
whip, whip, whip…
now time for flour, earl grey tea leaves, vanilla & salt…
all mixed up, & make sure to get a big whiff of this, smells heavenly…
ready to rolled out…
rolled out & ready to make cookies…
I just love how this looks…
all ready to be baked…
and enjoy!!!
- 2 Sticks (1 Cup) of Unsalted Butter, Room Temperture.
- 1/2 Cup of Powdered Sugar.
- 2 Cups of All-Purpose Flour.
- 1/2 Teaspoon of Pink Himalayan Salt.
- 1 Teaspoon of Vanilla Extract.
- 1 Bag of Earl Grey Tea Leaves.
- 1 Rolling Pin & Extra Flour For Rolling Dough.
- Cookie Cutters.
- 1 Cookie Sheet.
- Preheat your oven to 350 degree F.
- With a handheld or stand mixer with paddle attachment, whip your butter & powdered sugar until smooth.
- Now add your flour, vanilla, tea leaves & salt and mix until a soft dough starts to form.
- Liberally flour a flat surface and roll out your dough to about 1/4" in thickness.
- Using whatever size & shape cookie cutters you prefer, cut out all of your cookies & place on your non stick sprayed pan.
- Bake your cookies for 13-15 minutes if using small cookie cutters (I took mine out at 13) or 15-17 minutes if using larger cookie cutters or until just slightly golden brown around the edges.
- Let cool & enjoy!
- Just make sure to watch your cookies while baking, I baked my mini cookies for a much shorter time than I would have large cookies.
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