I know I am guilty of constantly saying OMG this is my favorite dessert, or I just looove this one best, or I can’t get enough of [fill in the blank] these days,  but creme brulee is hands down my favorite dessert ever and ever and ever. 

I have gone to restaurants for my cheat day just for their creme brulee.  That burnt sugar top that cracks open when your spoon hits it, the creamy custard filling, mmmm, and don’t get me started if they put whipped cream and berries on top, swooooon. 

I’ve wanted to make creme brulee at home for forever but have been a big wuss about doing it because they seem so complicated, aka a lot of work. 

There was also the part of heating and semi cooking the custard then baking and torching etc., etc., but I am proud to say I stopped being lamesauce and made some all by my little self 🙂  Oh, and did I mention I infused the custard with Earl Grey Tea my most favoritest kind of tea in the whole wide world? 

Oh yeah, I totally did and it was sooo flipping good y’all, having done it before I knew it would be good, but dang these were super good, and not nearly as hard to make as I had expected.  Have an awesome day!!!   

First, cream into the pan…

nice and bubbly around the edge, time to take off of the heat…

then tea bags into the cream…

while that steeps, egg yolks & sugar into the bowl…

whisk, whisk, whisk…

while whisking, pour your steeped and slightly cooled cream into your egg mixture…

mix, mix, mix this all together…

towel and ramekins into your pan…

custard into the ramekins…

then water into the pan…

tented and in the oven…

out of the fridge and sugar on top before getting torched…(sorry no pic, holding a camera and a torch at the same time seemed slightly hazardous, hehe).

and enjoy!!!

Earl Grey Creme Brulee

2015-08-21 13:43:21

A fun take on a traditional creme brulee that is infused with Earl Grey tea.

Write a review

Save Recipe

Print

Ingredients

1. 2 Cups of Heavy Cream.
2. 6 Egg Yolks.
3. 3 Earl Grey Teabags.
4. 4 Tablespoons of Granulated Sugar.
5. Additional Sugar for Caramelization.
6. 6 Small Ramekins.
7. 9x13 Baking Pan.
8. Kitchen Torch (Optional).

Instructions

1. Preheat oven to 325 degrees F.
2. In a small pot, pour your heavy cream in and heat over medium heat stirring until the edge starts to bubble.
3. Remove from heat and steep your tea bags for at least 15 minutes.
4. While your tea is steeping, in a separate bowl place your egg yolks and sugar and whisk very well until thickened.
5. Now remove the tea bags, squeezing them out into the pan before removing.
6. Slowly pour the cream into the egg mixture whisking constantly until you have a thickened custard.
7. Now line your baking pan with a kitchen towel and place ramekins on top of the towel.
8. Fill your ramekins evenly with custard, then pour hot water into your baking dish until it reaches halfway up your ramekins.
9. With aluminum foil tent your pan and place in the oven.
10. Bake for 20 minutes, then remove the tent and continue to bake for a 10 more minutes, or until the center jiggles slightly when you shake it.
11. Let your ramekins cool completely then wrap each one with plastic wrap and place in the refrigerator for at least 3 hours or overnight (which I did).
12. When ready, evenly sprinkle the tops of your custards with granulated sugar and torch it until nice and crispy and brown.

Notes

1. If you don't have a kitchen torch, you can place your rack at the top of your oven set on broil and brulee your custards that way, just be sure to watch because they will get crispy in a hurry 🙂

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

Happy Friday everyone! I’m totally bringing y’all shots today, well, of the non-alcoholic variety anyway.  I’m completely obsessed with these little mini desserts of awesome. 

They’re filled with coconut (one of my favs), creamy, kind of fancy looking and darn easy to make.  I will at some point make a real coconut cream pie from scratch (I say so optimistically) but for now these little guys filled every coconut cream pie craving I had been having, and hello! they are so adorbs.

BTW I totally think that these would be so fun to serve at a dinner party or any little get together you might have. 

Have a wonderful, fun and safe weekend y’all, any I hope you get to make these delicious and fun mini desserts.     

First, pudding mix into the bowl…

now cream of coconut…

then milk…

all mixed up, then into the fridge…

cream your cream cheese…

then pudding mix into the cream cheese…

all mixed up…

then your coconut flakes in, and mix again…

then layer your glasses alternating your coconut cream pie mix and whipped cream (if you want)…

yummies!!

Coconut Cream Pie Shots

2015-08-19 18:40:17

Write a review

Save Recipe

Print

COCONUT CREAM PIE MIX

1. 1 (4 Ounce) Instant Vanilla Pudding.
2. 1/2 Cup of Cream of Coconut.
3. 1/2 Cup of Milk.
4. 1 (8 Ounce) Block of Cream Cheese, Softened.
5. 1/4 Cup of Sweetened Flaked Coconut.
6. Additional Coconut, Toasted for Garnish (Optional).

WHIPPED CREAM

1. 1 Cup of Heavy Whipping Cream.
2. 1/4 Cup of Granulated Sugar.

FOR THE COCONUT CREAM PIE MIX

1. In a bowl place your pudding mix, cream of coconut and milk, stirring until combined then place in fridge.
2. With a handheld or stand mixer with paddle attachment beat your cream cheese until light and fluffy then add your pudding mixture and mix again.
3. Now add your flaked coconut and mix again until combined.
4. Place your coconut cream pie mix into the fridge for a couple of hours so it will be easier to pipe into your shot glasses.

FOR THE WHIPPED CREAM

1. With a handheld or stand mixer with whisk attachment, place your heavy whipping cream and sugar into your bowl and whip, whip, whip until stiff peaks form.

FOR ASSEMBLY

1. Place your whipping cream and coconut cream pie mix in 2 separate piping bags and alternate the whipping cream and coconut cream pie until your shot glasses are full, then enjoy.

Notes

1. To add toasted coconut garnish, I placed a handful of the coconut flakes on a tray in my toaster oven right next to the burners at 350 degrees for about 5 minutes, just watch very carefully so they don't burn 🙂
2. Also, you don't have to do layers of whipped cream and the coconut cream pie mix, you can totally just do coconut cream pie by itself.

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

I know summer is hot and all (especially around these parts) but it has been exceptionally hot for two months y’all.  No, I’m not saying I want winter back either, but when I walk outside and the humidity is completely suffocating all I can think about other than AC and not wearing pants is eating some totally awesome ice cream, which btw is all ice cream except mint, sorry, not sorry, gross. 

I’ve really been wanting to make my own ice cream, because I can never seem to find the flavors and stuff in it that I want.  I was thrilled when I came across a super easy peasy recipe for ice cream, no ice cream maker, no salt, no cooking of anything etc. 

I had this ice cream in the freezer ready to hang out for a while in about 20 minutes, tops.  I personally love dulce de leche and Rolos (especially minis, so cute!) so that’s what I loaded my ice cream up with, but you could totally do whatever you love best.  This ice cream is super rich and creamy, very sinful, but most importantly…cold 🙂    

First, cold heavy whipping cream into your bowl…

whip, whip, whip…

sweetened condensed milk into the whipped cream, mmmm…

all folded in…

cutting up my Rolos here…

putting them into my ice cream a few at a time so they’re evenly distributed…

now your dulce de leche (or whatever you would like)…

all mixed in…

freeze for a bit and enjoy!!!

Easy Peasy Ice Cream

2015-07-21 09:39:53

Only two main ingredients to this easy peasy ice cream.

Write a review

Save Recipe

Print

Ingredients

1. 2 Cups of Heavy Cream, Cold.
2. 1 (14 Ounce) Can of Sweetened Condensed Milk.
3. 1 Tablespoon of Vanilla Extract.
4. Mini Rolos, Cut Into Quarters (Optional).
5. 1/4-2/3 Cup of Dulce De Leche (Optional).

Instructions

1. With a handheld or stand mixer with a whisk attachment, place your cream in your bowl and beat until it forms stiff peaks.
2. Now fold in your can of sweetened condensed milk, until fully mixed.
3. If you are adding in mini rolos and/or dulce de leche, do so now and fold in both a little bit at a time until evenly mixed in.
4. Place ice cream into another container with a lid and freeze for at least 6 hours, then enjoy!

Notes

1. You can add any candy, sauces you particularly like in your ice cream or none at all, this ice cream is still amazing all by itself.

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

This is probably the least amount of effort I’ve ever spent making a dessert, but with the biggest pay off.  For reals y’all this is definitely a new favorite. I’m sure you’re thinking ‘yeah, add it to the list Holly’ but seriously, I only stopped eating it when it ran out (no shame),  it’s that good. 

Not only delicious, but they’re just so darn pretty, they definitely have that wow factor.  Once I layered the raspberry and whipped cream, I took a large toothpick and scraped up the sides to get some pretty swirlies (a culinary term obviously). 

You don’t have to put this dessert in shot glasses like I did, but not only are mini desserts adorable, but you can see the colorful layers. 

I will definitely be trying these with other fruit, because I think strawberry or blueberry would be just delicious too.  Have a Happy Monday y’all!        

Start with the raspberries in the blender…

now the sugar and salt…

blend, blend, blend…

now add your whipping cream and sugar into your bowl…

all whipped…

start layering with 1 tablespoon of the raspberry layer…

whipped cream…

then more raspberry…

then more whipped cream…

then garnish and enjoy!

Raspberry Fool

2015-07-02 13:31:11

Delicious whipped cream layered with a sweetened but tart raspberry layer.

Write a review

Save Recipe

Print

THE RASPBERRY LAYER

1. 1 (12 Ounce) Bag of Frozen Raspberries, Thawed.
2. 1/2 Cup of Granulated Sugar.
3. 1/4 Teaspoon of Salt.
4. Tall shot glasses.
5. Fresh Raspberries For Garnish, Optional.
6. Long Toothpick (Optional).

THE WHIPPED CREAM LAYER

1. 2 Cups of Heavy Whipping Cream.
2. 1/2 Cup of Granulated Sugar.

FOR THE RASPBERRY LAYER

1. Place your thawed raspberries, sugar and salt in a blender or food processor and blend until pureed, set aside.

FOR THE WHIPPED CREAM LAYER

1. With a handheld or stand mixer with whisk attachment, place your whipping cream and sugar into the bowl and whip until light and fluffy.

ASSEMBLY

1. In your shot glasses, alternate 1 tablespoon of the raspberry mixture with the whipped cream until full, end with the whipped cream and garnish with a raspberry if you want 🙂

Notes

1. I used a long toothpick to scrape the sides to just slightly mix the layers, you don't want to mix too much unless you want it to become pink 🙂

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

Don’t you just love a quick, easy, throw together in a quick second dessert?  Yeah, me too…This recipe I’m sharing today is definitely one of those. 

This cobbler was ready to go in the oven in about 10 minutes (and probably only that long because I was taking pics of the steps).  Even the wonderful glaze I drowned drizzled all over this dessert was thrown together in about 5 minutes. 

I kept seeing all of these ‘bubble’ desserts popping up online which was obviously intriguing and once I realized that the bubble part was delicious biscuit pieces ‘bubbling’ up in the oven I knew I had to make one of these. 

Obviously you could substitute any pie filling of your choice but I love the mix of cherry and blueberry.  Heck, if you’re feeling fancy, make your own biscuits and pie filling but other than the deliciousness that is this dessert the best part is the easy factor.  Happy Monday everyone!

First, chop up those biscuits…

into a bowl, pour your first pie filling (this is blueberry)…

now your next pie filling (this is cherry)…

throw in your biscuits…

mix them all up…

now into your pan…

baking up…look how pretty and puffy it’s getting…

get some glaze on it and enjoy!!!

Bubble Berry Cobbler

2015-06-18 10:14:40

Write a review

Save Recipe

Print

THE COBBLER

1. 1 (16.3 Ounce) Can of Jumbo Biscuits.
2. 1 (21 Ounce) Can of Cherry Pie Filling.
3. 1 (21 Ounce) Can of Blueberry Pie Filling.
4. 9x13 Pan.

THE FROSTING

1. 3/4 Cup of Powdered Sugar.
2. 1/4 Cup of Milk.

FOR THE COBBLER

1. Preheat your oven to 350 degrees F.
2. Spray your pan with non stick cooking spray.
3. Open your biscuits and cut each one into fourths.
4. In a large mixing bowl pour both of your pie fillings in.
5. Then add your biscuit pieces and mix into pie fillings until thoroughly coated.
6. Bake 25-30 minutes or until biscuits look slightly golden (I took mine out at 28).

FOR THE FROSTING

1. In a small bowl mix together the milk and powdered sugar until smooth, then drizzle all over your cobbler and enjoy!

Notes

1. You could substitute any kind of pie fillings that you like best.

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

What can I say, other than that I really wanted a puff pastry shell.  Who knows why?.. but a big buttery, flaky bite of a perfectly cooked puff pastry sounded like perfection (with a side of alliteration).  I knew a plain shell wasn’t going to cut it, so I racked my brain for what might be delicious in the inside of these lovely bites. 

Cream cheese is always a good idea, but knew I didn’t want to stop there, sooo my mom had the brilliance to suggest putting white chocolate in the cream cheese.  Perfecto!  White chocolate can be a powerful flavor (to me anyway) and I was slightly concerned it was going to overwhelm the whole shebang. 

Y’all it so didn’t, yes you can taste the white chocolate, but it’s more like it gives the cream cheese warmth and depth where you go ‘mmm what is that? so good!’ or at least I would. 

These were a snap to make, and yeeesss I totally cheated by using store bought shells, but it just makes it so much easier 🙂  These are so lovely, especially with the addition of the fresh berries, as well as rich, but I totally ate 3 of them haha.  If you want something easy but looks kind of fancy, these are definitely for you! 

First, bake up your puff pastry shells…

all puffed up and pretty…

while those cool the filling,  start with cream cheese…

mix all of the cream cheese, then add your melted white chocolate…

all mixed up…

now time to add the vanilla and powdered sugar…

all ready to be piped…

yum!!!

White Chocolate Cream Cheese Puffs

2015-06-04 10:35:53

Yields 12

Puff pastry shells filled with a white chocolate cream cheese.

Write a review

Save Recipe

Print

Ingredients

1. 2 (10 Ounce) Pillsbury Puff Pastry Shells.
2. 3 (8 Ounce) Packages of Cream Cheese, Softened.
3. 1 1/2 Cups of Powdered Sugar.
4. 2 Cups of White Chocolate Chips, Melted.
5. 1 Tablespoon of Vanilla Extract.
6. Fresh Berries, For Garnish.

Instructions

1. FOR THE PUFF PASTRY SHELLS.
2. Preheat your oven to 425 degrees F.
3. Place your shells on your cookie sheets and bake for 18-20 minutes (I took mine out at 18).
4. Let cool completely.

FOR THE WHITE CHOCOLATE CREAM CHEESE FILLING

1. With a handheld or stand mixer with paddle attachment place your softened cream cheese in your bowl.
2. Beat the cream cheese until smooth, then add the vanilla and sugar and beat again until combined.
3. In a microwave safe bowl place your white chocolate chips.
4. In 30 second increments, stirring your white chocolate chips after each 30 second turn until chips are completely melted.
5. Let cool just slightly, then place in your bowl with the cream cheese and beat until smooth and well combine.
6. Using a ziploc baggie with the end snipped off, or a piping bag with whatever tip you like best, pipe the filling into your cooled puff pastry shells, garnish with berries if you choose and serve.

Notes

1. Don't try to melt your chocolate chips on your stove top in a saucepan, I started to, then realized I was about to burn them... I really do know better, I promise haha.

By Holly

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

Honestly, I’m surprised I haven’t shared a popcorn recipe sooner.  After all, I work in film, obviously I am a movie lover and what is a movie without popcorn, am I right?  I have to say though,  that I’ve never had popcorn this awesomely decadent at the theater before. 

This stuff is stupid good y’all.  Initially I thought it too sweet so I added salt to balance it out,  which made this stuff perfection, aka crack.  If the sweet & salty combo is not your thing I will still love you, then you can definitely leave the salt off, and if you don’t have a popcorn maker you can totally use the microwaveable kind, preferably plain. 

This was a cinch to throw together and will be the perfect treat for you to eat on an evening in watching a great movie, which hopefully will be soon since it’s almost the weekend!  Have a great one y’all, I know I will I was born tomorrow a few years ago 😉   

First make your popcorn, here is the coconut oil in the bottom of my popcorn maker…

    now the kernels (this is not the full serving, I did 2 separate batches so they wouldn’t burn)…

top on…

all popped up…

into the tray (this is both servings I made)…

double boiler with chocolate…

all melted…

remove from heat and add your cake mix…

add your sprinkles (this is only half that I used, poured the rest on top once on the sheet)…

on the tray to set and sprinkled the rest of the sprinkles…

yummies!!

Cake Mix Popcorn

2015-05-26 14:46:38

Deliciously sweet but slightly salty popcorn covered in white chocolate and cake batter.

Write a review

Save Recipe

Print

Ingredients

1. 2/3 of a Cup of Popcorn Kernels or 10 Cups of Popped Popcorn.
2. 8 Ounces of White Bark or White chocolate.
3. 1/2 Cup of Yellow Cake Mix.
4. 1/3-2/3 Cup of Sprinkles (you can use more or less if you like).
5. 2 Tablespoons of Coconut Oil (if popping popcorn in a machine).
6. 1 Tablespoon of Salt (Optional).

Instructions

1. If you are popping your own popcorn in a machine, make your popcorn according to the directions so that you have about 10 cups of popcorn, which was about 2/3 cup of kernels.
2. Once made, place your popcorn on a large sheet pan with parchment paper.
3. Using a double boiler (or a microwave safe bowl) melt your white chocolate, then add you cake mix into the white chocolate mixing thoroughly.
4. Now add your sprinkles into the mix stirring again.
5. Using a spoon, drizzle your white chocolate/cake mix evenly over your popcorn and let it set for a few minutes.
6. Now add your salt to taste.

Notes

1. I really wanted the colors of my sprinkles to pop so I added about 1/2 of my sprinkles into the batter then once it had been spooned onto the popcorn I sprinkled the rest of them on top.

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