Happy Wednesday everybody!!! I know that I have been posting quite a few ice cream recipes recently, but dang y’all it’s hot!!  I can’t remember the last day that it didn’t get over 95 degrees F around these parts, and let’s not even start with the humidity.  

You know it’s bad when you get into you car after having it bake in the sun all day that you literally feel like your lungs are being singed, and let’s not even talk about the sheer amount of sweat-gross, sorry.  Anyways, back to non gross things like ice cream, woohoo!

If you hate stuff that is Earl Grey infused, I’m really sorry but I just looove it, and I knew I had to make some Earl Grey infused ice cream.  Y’all I can’t even believe how incredible this ice cream turned out.  It has just the right amount of that incredible tea flavor, but deliciously cold and covered in Biscoff Cookie crumbs, mmmm…

This was waaay too easy to make you guys, I can’t recommend enough that you make yourself some too, and also, it’s hot, calories don’t count in this heat that’s not true, but tell yourself that anyway.  Thanks so much for stopping by and have a fantastic Wednesday!

tea bags into your whole milk…

after the flavor has been infused for a while, the rest of the ingredients into your bowl…

then into your ice cream machine…

then enjoy!!!

Earl Grey Tea Ice Cream

2016-07-25 11:30:37

Delicious homemade ice cream filled with the flavor of Earl Grey Tea.

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Ingredients

1. 2 Cups of Whole Milk, Infused With Earl Grey Tea.
2. 6-8 Earl Grey Tea Bags (I Used Twinings).
3. 2 Cups of Heavy Cream.
4. 1 (14 Ounce) Can of Sweetened Condensed Milk.
5. 1/8 Teaspoon of Pink Himalayan Salt or Regular Salt.
6. Biscoff Cookies For Garnish (Optional), Crushed.

Instructions

1. Measure out your whole milk, and place your tea bags into your milk and let sit for at least an hour to infuse the flavor.
2. Now in a large bowl, place your tea infused milk, heavy cream, sweetened condensed milk and salt and mix until well combined.
3. Now place your ice cream mixture into your ice cream maker and make the ice cream according to the directions for your machine.
4. Once made, place in a separate container and place in the freezer for at least 2 hours.
5. Scoop out into a bowl, crumble some Biscoff cookies on top, serve immediately and enjoy!

Notes

1. If you want a really strong tea taste to your ice cream, feel free to use more tea bags, and allow to sit for longer.

By Holly

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

Happy Happy Friday y’all!! This dessert has been on my ‘must make’ list for quite a while, so I am super stoked to share this with you guys today.  Apparently, this dessert is traditionally served after Eton College’s annual cricket match with Harrow School. 

You know, Eton College where Prince William, Prince Harry and I believe Tom Hiddleston swoon went? Yeah, that one, the super fancy shmancy school in England, which is kind of funny considering how un-fancy this dessert is.  Now, this dessert may not be fancy, but y’all, it is awesome! Layers of freshly whipped cream, berries and meringues, sigh, be still my heart haha. 

I did slightly change the recipe by using berries instead of bananas that are traditionally used, and I bought my meringues at Publix because it is way too humid around these parts to think that I would be able to make them rise properly.  I had a feeling that this would be super good, but I honestly had no idea how delicious this would be. 

It’s so light and fluffy with the meringue and whipped cream and then the fresh sweetness of the berries, OMG y’all.  I also think it looks kinda pretty all layered in the trifle bowl too.  I would definitely throw this into the category of a crowd pleaser.  I hope everyone has a fabulous Friday and an even more fabulous weekend, and as always thank you so much for stopping by.

Wash and slice your strawberries…

meringues… chopped up meringues…

heavy whipping cream into the bowl…

whip, whip, whip…

berries into your bowl…

sugar & lemon juice…

mix, mix, mix…

layer of berries into your trifle bowl, then whipped cream…

evenly spread out the whipped cream, then some meringues…

then more berries, whipped cream, meringue etc…

and then enjoy!!!

Eton Mess

2016-07-20 08:57:44

Layers of whipped cream, meringue and fresh berries make for a wonderful dessert.

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Ingredients

1. 2 Pounds of Fresh Strawberries, Sliced.
2. 18 Ounces of Raspberries.
3. 1 Pound of Blueberries.
4. 5 Tablespoons of Granulated Sugar.
5. 2 Tablespoons of Lemon Juice.
6. 3 Cups of Heavy Whipping Cream.
7. 1/2 Cup of Granulated Sugar.
8. 3 Cups of Vanilla Meringues, Chopped.

Instructions

1. Take all of your meringues and coarsely chop them, set aside.
2. Wash, slice then pat dry all of your strawberries, set aside.
3. Wash and pat dry your blueberries and raspberries, set aside.
4. In a medium sized bowl, place all of your strawberries, raspberries and blueberries in.
5. Now add the 5 tablespoons of sugar and lemon juice to the bowl and mix, then let stand for about 30 minutes.
6. With a handheld or stand mixer with whisk attachment place your heavy whipping cream and 1/2 cup of granulated sugar and mix until stiff peaks have formed.
7. In the bottom of your trifle bowl, place about 1/3 of the berry mixture.
8. Now top the berry mixture with enough whipped cream so it's covering the berry mixture.
9. Then evenly scatter the meringue pieces on top of the whipped cream.
10. Repeat this until the trifle bowl is full and all ingredients have been used.
11. Garnish with some meringue pieces if you want, serve immediately and enjoy!

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

Happy Happy Monday y’all!!!  I hope everyone had a super fabulous weekend like I did.  No, I didn’t do anything crazy, I just got lots of rest, had an awesome session at the gym, got a fantastic massage Saturday (seriously, I could do that every weekend) and finally finished this season of Game of Thrones. 

Honestly, having a simple weekend where I basically did nothing in comparison to my normally non stop weekends was perfection.  I think the simple and relaxing needs to be embraced more in my world, and the simple even made its way into my cheat day with these amazing easy baked peaches. 

Y’all I can’t emphasize how much I am in love with this dessert.  The ice cream (which is a must with these little delights) & peaches scream summer time, yet the warmth of the cinnamon and the smell of these peaches baking in the oven reminds me of Fall (which is always a good thing). 

These are decadent enough that it’s surprising how easy these are to make, and are perfect for a last minute dessert.  I hope you get to make these soon and thank you so much for stopping by.  I hope you have a wonderful start to your week!          

peaches cut in half, pit removed and placed onto your tray…

butter, brown sugar & cinnamon placed onto these little guys and ready to bake…

bake, bake, bake and enjoy!!!

Easy Baked Peaches

2016-07-09 11:54:25

Simple and delicious dessert recipe made with fresh summertime peaches.

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Ingredients

1. 2 Large Peaches, Cut In Half.
2. 2-4 Tablespoons of Salted Butter.
3. 4-6 Tablespoons of Light Brown Sugar.
4. 1/2-1 Tablespoon of Cinnamon.

Instructions

1. Preheat your oven to 375 Degrees F.
2. Carefully slice your peaches in half, remove the pit and any excess inner area that's slightly tough or hard
3. Now place your peach halves on a baking tray and place about 1/2 a tablespoon (or more if you like) of the butter into each half.
4. Now place about a tablespoon (or more) of the brown sugar on top of the butter, then sprinkle your desired amount of cinnamon on top of your peaches.
5. Now bake your peaches for 18-22 minutes or until the peaches have softened and are a slightly deeper golden color.
6. Serve warm with vanilla ice cream and enjoy!

Notes

1. You can totally add or subtract the amount of butter, cinnamon or brown sugar to your liking, I personally love all of these ingredients so I went a bit heavier on them.

By Holly

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

Happy Happy Wednesday y’all!!! The long holiday weekend is sooo close to being here that I can almost taste it…literally, hello delicious 4th of July food, mmmm. 

Speaking of delicious food, this easy mango ice cream that I’m bringing y’all today most definitely falls into the delicious food category, for reals. 

Now, I guess this ice cream doesn’t count as ice cream because it does not actually contain any cream, but you won’t miss it because it most certainly has the texture of real ice cream, except a billion times easier to make.  

Also, if you love mango (like I do), you will absolutely looove this ice cream, because it is chock full of mango flavor, honestly salivating even looking at these photos, so yummy.  I may or may not have put some Malibu Rum in this too, you know in case you really want to have a good time with this ice cream haha.  Hope you’re having a great week so far, thank you so much for stopping by, and I really hope you can make this delicious ice cream soon. 

Literally all of your ingredients into your food processor (or blender)…

blend, blend, blend until smooth (and take a blurry photo)…

and enjoy!!!

Easy Mango Ice Cream

2016-06-27 11:38:12

Deliciously sweet, fresh and super easy to make ice cream.

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Ingredients

1. 1 Cup of Full Fat Coconut Milk.
2. 3 Cups of Frozen Diced Mango, Slightly Thawed.
3. 4 Tablespoons of Honey.
4. 1/2 Cup of Sweetened Condensed Milk.
5. 3-5 Ounces of Malibu Rum (Optional).

Instructions

1. Either let your mango sit out at room temperature for about 20 minutes or zap it in the microwave for about 20 seconds.
2. In a food processor (or blender) place your mango, coconut milk, honey, sweetened condensed milk, rum (if you want) and blend until smooth.
3. Pour your ice cream into a separate container and freeze for at least 2 hours to firm up.
4. Serve and enjoy!

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

Happy Happy Monday y’all!!! and oh so happy it is because of the recipe I’m bringing you guys today.  Ice cream is pretty much a given during the hot summer months am I right?–well, you know unless you’re lactose intolerant, and my apologies to y’all who are because yummy to all things dairy. 

Anyways, back to ice cream…and today’s ice cream is so extra special because of the abundant key lime pie flavors throughout.  Oh yes, key lime pie ice cream y’all, this stuff is heavenly.  This ice cream is cold, sweet, rich and just enough of that amazing key lime pie tartness to it that is just delectable, and did I mention easy to make? yeah, so easy to make y’all. 

Unfortunately I had to share this ice cream with friends & family, otherwise I would have eaten every last drop of this amazing dessert, for reals.  I hope everyone has such an amazing day today and thank you so much for stopping by!     

All of your ingredients into the bowl…

mix, mix, mix…

into your ice cream maker…

and enjoy!!!

Key Lime Pie Ice Cream

2016-06-19 15:50:13

Absolutely delicious homemade ice cream filled with all the flavors of key lime pie.

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Ingredients

1. 2 Cups of Whole Milk.
2. 2 Cups of Heavy Cream.
3. 1 (14 Ounce) Can of Sweetened Condensed Milk.
4. 3/4 Cup of Key Lime Juice.
5. The Zest and The Juice of 2 Limes.
6. 1/2 Teaspoon of Salt.
7. Graham Cracker Crumbles (Optional).
8. Ice Cream Maker.

Instructions

1. In a bowl, place the whole milk, heavy cream, sweetened condensed milk, key lime juice, salt, lime zest and lime juice and mix until evenly combined.
2. Pour your mixture into your ice cream maker.
3. Prepare your ice cream according to the directions on your maker, then put your ice cream in a separate container and freeze for several hours to harden.
4. Before serving you can sprinkle some graham cracker crumbs or mix in if desired, and enjoy!

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

Happy Monday y’all!!!  Okay, so I don’t know about you guys, but I feel like my feeds on Facebook and Instagram are both filled with those super sped up, makes everything you might want to cook look super duper easy to make tutorial thingies. 

Which honestly is fine with me because it’s so much better than the incessant negative/sad/depressing stuff that so many people I know seem to post constantly, am I right? Sheesh, anyways, back to the awesome quick cooking videos, this recipe for a Strawberry Pretzel Salad kept popping up in my feed for 3 solid days, and just knew I needed to make it, ASAP…

…Come on, pretzel/butter crust, cream cheese layer, then fresh strawberries & Jell-O as the topping?! Oh yeah, a must make…not gonna lie, I really debated on changing up the name a bit because this really couldn’t be any further from a salad, but oh well haha. 

Thanks so much for stopping by and really hope you can make this soon for your next summer time gathering, have a wonderful day!

pretzels into your processor…

perfect crumbs…

pretzels & sugar…

add your butter and mix, mix, mix…

into your pan…

bake, bake, bake…

cream cheese & sugar…

mix, mix, mix…

now add your cool whip…

mix again…

and onto your crust…

now time for your strawberry layer, Jell-O mix into your bowl…

add your boiling water…

then add your cold water, let it hang out for a while in the fridge then add your strawberries…

then onto your cream cheese layer…

then enjoy!!!

Happy Wednesday everybody!  My obsession for all things key lime/tart fruit desserts continues today with this amazing trifle.  As a kid, during the summer my mom would make this incredible trifle with layer upon layer of fresh fruit, whipped cream & pound cake–and for me she would leave the nuts out, thanks mom–and to me, dessert didn’t get much better than that. 

I’m sure part of it is the display of a trifle bowl, where you can see all the colors and delicious layers, and basically being able to dip a giant spoon down into this glorious bowl and have this messy pile of awesomeness come out. 

Well, as much as I considered remaking this amazing dessert like my mom did, I kind of thought the fun twist of key lime might be even better due to my aforementioned current obsession with tart fruits.  Y’all, this did not at all disappoint, yes, there are a few steps, but this is definitely not a difficult dessert to throw together, especially since I didn’t bake my own angel food cake. 

You taste every bit of the key lime pie-esque flavor, but so much fluffiness from the angel food cake and whipped cream, will take you to nom city y’all, for reals.  This is the perfect summer dessert, it can be completely no bake if you choose to buy your pre-made angel food cake like I did, and it just tastes so light.  Basically just make this, I promise you will love it! Have a wonderful day and thanks so much for stopping by!     

First, key lime juice & sweetened condensed milk into your bowl…

mix, mix, mix…

now, for the whipping cream…

whip, whip, whip until stiff peaks form…

now, fold the whipped cream into the key lime filling…

set aside the key lime/whipped cream mixture, now pulse some cookies…

yum…

ready to zest some key limes for your cool whip …

zest into your bowl…  cool whip into your bowl

some more zest into your bowl…

more cool whip, zest & whip, whip, whip…

 to assemble the trifle, key lime/whipped cream mixture on the bottom…

then cookie crumbs…

the angel food cake pieces…

then more key lime/whipping cream mixture & cookie crumbs…

more angel food pieces, then the cool whip topping (which I forgot to take a pic of, sigh)…

then enjoy!!!

Key Lime Trifle

2016-05-17 10:53:28

Delicious & easy angel food cake trifle filled with the flavor or key lime.

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THE KEY LIME FILLING

1. 2 (14 Ounce) Cans of Sweetened Condensed Milk.
2. 1/2 Cup of Key Lime Juice.
3. 2 1/4 Cups of Heavy Whipping Cream, Whipped Until Stiff Peaks Formed.

WHIPPED TOPPING

1. 2 (8 Ounce) Containers of Cool Whip, Cold Not Frozen.
2. 8-10 Key Limes, Zested.

OTHER INGREDIENTS

1. 1 Whole Pre-Made Angel Food Cake, Cut Into Pieces.
2. 8-10 Biscoff Cookies, Finely Processed.
3. 3 Quart Trifle Bowl.

FOR THE KEY LIME FILLING

1. With a handheld or stand mixer with whisk attachment, whip the sweetened condensed milk & key lime juice together until thickened, set aside.
2. In a separate bowl, whip your heavy whipping cream until stiff peaks are formed.
3. Now gently fold your heavy whipping cream into your key lime filling, until well combined, if not using immediately, cover and place in the fridge.

FOR THE WHIPPED TOPPING

1. Zest half your key limes into a mixing bowl, then place one of your containers of Cool Whip into the bowl.
2. Then zest the rest of the key limes into your bowl and then place the other container of Cool Whip into your bowl and whip all together until key lime zest is thoroughly mixed in.

FOR THE OTHER INGREDIENTS

1. Either with a food processor or with your hands crush up your cookies, set aside.
2. Either rip up with your hands or cut your angel food cake when you are ready to put together your trifle.

THE KEY LIME TRIFLE

1. Spoon a layer of the key lime filling into the bottom of your trifle bowl.
2. Top that layer with a thin layer of cookie crumbs, then top the cookie crumbs with a layer of angel food cake pieces.
3. Repeat the layers until it's filled, then top with the key lime zest Cool Whip, and maybe throw a little zest and cookie crumbs for garnish and enjoy!

Notes

1. You definitely don't have to put key lime zest into your cool whip if you don't want to, but it definitely adds another layer of freshness and flavor.

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

Happy Wednesday y’all!!  You guys ever have a dessert so delicious and decadent you think it can’t possibly get much better than that?  Well Spanish Flan is one of those to me. 

It’s soo creamy, custardy, decadent insert more adjectives here and just downright delicious.  I think the first time I had some was at a tapas not topless bar-which, I highly recommend, some of the best food ever-and I was practically made speechless (btw that almost never happens, I’m what some might call verbose) by how awesome it was. 

Obviously, after devouring finishing my obviously too small of a piece I knew that I needed to learn how to make it so I could inhale a whole one enjoy it on whatever cheat day I wanted. 

Y’all this was surprisingly easy to make, the only thing I would do differently next time is put it in my deep dish pie pan because there was some bubbling over the sides while baking but other than that yum, yum, yummy!  Also, I know ice cream isn’t normally served with flan, but it was so fug on that one side where it stuck to the pan I needed to cover it hehe.  I hope y’all have a wonderful hump day & thanks so much for stopping by!

Sugar into your pan…

starting to cook up…

perfect, ready to go into your pie pan…

into your pan…

now time for the flan, eggs into your bowl…

whip them for a bit…

now for evaporated milk, sweetened condensed milk & vanilla…

all mixed up…

into your pan…

ready to go…

cover in aluminum foil…

baking (see it spilling over the side)…

yummy!

invert it after cooling and enjoy!!!

Spanish Flan

2016-04-25 14:45:32

A decadent & delicious traditional Spanish Flan.

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Ingredients

1. 1 Cup of Granulated White Sugar.
2. 3 Eggs.
3. 1 (12 Ounce) Can of Evaporated Milk.
4. 1 (14 Ounce) Can of Sweetened Condensed Milk.
5. 1 Tablespoon of Vanilla.
6. 9" Round Pie Pan (Preferably a Deep Dish One).

Instructions

1. Preheat your oven to 350 degrees F.
2. In a medium saucepan over medium low heat, place your granulated sugar into your pan making sure to stir constantly until completely melted and brown in color.
3. Pour your caramel into your pie pan, and make sure to cover the entire bottom of your pan, and set aside.
4. With a handheld or stand mixer with paddle or whisk attachment place your eggs into the bowl and beat until light and bubbly.
5. Now add your condensed milk, evaporated milk & vanilla to your eggs and mix until well combined.
6. Carefully pour (it's very thin & will spill all over) your egg/condensed milk into your pie pan on top of the browned sugar.
7. Now loosely place aluminum foil on top of your pie, place your pie onto a baking sheet to keep from any spillage and bake for 60 minutes.
8. Remove from the oven and completely cool.
9. To remove your flan, I suggest placing your pan into a warm water bath for a few minutes, making sure not to get water onto your flan, cut around the edge of the entirety of your pan.
10. Place a plate on top of your flan and invert it upside down so the browned sugar is on top of the flan.
11. Serve with whipped cream or ice cream (or not) and enjoy!

Notes

1. I would recommend using a deep dish pie pan, but if you don't have one, place a cookie sheet under it while it bakes to keep from it spilling into the bottom of your oven.
2. The texture around the edges of the flan were a little more textured (but still delicious), it was pure custard goodness throughout the whole middle though.

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

Hey y’all & Happy Wednesday! I can’t even begin to tell you guys how much I am loving everyone being on Spring Break this week, even if I’m not haha. 

Seriously, my never ending morning/afternoon commute has literally been cut in half, aah, so nice, I wish everyone could just go on break for forever just a little bit longer.  It’s like everyone & their mother has left the city for parts unknown, so basically it takes me a quick second to get everywhere (the store, the gym, etc.), so awesome.  Sorry, I know I’m rambling about something that probably none most of you care about, but if you’ve ever driven in & around the ATL or LA then you feel me haha.

Anyways, on to what you’re probably really here for, dessert!  So there are a couple of things that are super awesome about these Mandarin Delight Shots, firstly, these are stupid easy (like, super stupid) to make, secondly, they’re adorable (very reminiscent of Dr. Seuss according to my sis) & this is one of those dishes that could be dessert, but also a sweet side dish if you wanted to throw (or gently scoop) it into a giant bowl for your table instead of into little shots. 

These little shots are fluffy, a little bit sweet, but not at all too sweet, soo good y’all.  Well, I’m off to enjoy the extra couple hours I get in my day from my lack of commute this week & I just want to say thank you so much for stopping by!    

Mandarin oranges into your bowl…

vanilla pudding mix…

Cool Whip (lots of it)…

mix, mix, mix…

and enjoy!!!

Mandarin Delight Dessert Shots

2016-04-04 14:25:49

Light and fluffy dessert filled with Mandarin oranges, Cool Whip & pudding.

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Ingredients

1. 2 (15 Ounce) Cans of Mandarin Oranges In Light Syrup, Half Drained.
2. 2 (3.4 Ounce) Packages of Vanilla Instant Pudding.
3. 2 (8 Ounce) Containers of Cool Whip, Thawed.
4. Shot glasses (Optional).

Instructions

1. Drain about half of the juice your Mandarin oranges are in, set aside.
2. With a handheld or stand mixer with paddle attachment, place your oranges in your bowl.
3. Now add your pudding mixes & whipped topping and mix together until well combined.
4. Let your delight chill in the fridge for about an hour, then spoon or pipe your delight into your shot glasses & enjoy!

Notes

1. I used a plastic baggie that I filled with the Mandarin Delight & snipped the bottom part of the baggie to pipe into my shot glasses.
2. If you want this less fluffy, do not drain any of the Mandarin orange juice.

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