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Anyways, so for years I had heard how delicious this cream was, and it wasn’t until about a month ago when I went to the afternoon tea at The Grand Floridian that I actually got to enjoy it, and boy did I. Well, here in the U.S. you can’t just pick this stuff up at the store and I knew I was already completely obsessed, so obviously I was going to have to figure out how to make it. I saw many recipes for it (if you can even call 1 ingredient a recipe) on the interwebs and every. single. one. said under no circumstances use Ultra Pasteurized Heavy Cream.
Well, after visiting no less than 6 stores, calling 2 more, and even contacting a few dairies (!!!!), it became apparent that literally nowhere within at least 200 miles of me is there just Pasteurized Heavy Cream (insert my super irritated face here). So after Milkgate, I figured what the heck, if I waste a whole quart and tons of time attempting to make it, then so be it, at least I tried (insert me looking up prices of cows and if my HOA would allow one).
OMG y’all, Ultra Pasteurized worked perfectly!!! I can’t tell you how elated I was when I nervously took my pot out of the fridge the next morning and it was perfectly thick and dreamy on top. If you want to know what Devonshire cream tastes like, just imagine the most perfectly rich butter mixed with the most perfectly rich whipped cream and that’s this incredible stuff. I smothered put this stuff on a toasted English Muffin (I ended up eating about a billion FYI) with a little bit of jam and holy freaking cow you guys, incredible!!! Yes, there is a lot of time involved in making this, but it is worth every darn minute, just do it, like now, today, this second… Thank you so much for stopping by and have a wonderful day!!!
heavy cream into my crockpot…
after sitting on ‘warm’ for 12 hours in the crockpot (you can see it’s still really thin but more cooked looking)…
after sitting in the fridge overnight (look how much it’s thickened)…
then, scooping all of that amazing goodness off the top…
and enjoy!!!!
- 1 Quart (32 Ounces) of Heavy Whipping Cream (I Used Ultra Pasteurized).
- 1 Crockpot (I Have a Cuisinart with a 2 Quart Pot).
- English Muffins (To Slather Cream On, Of Course).
- Fill your crockpot with the entire quart (or almost the entire quart) of heavy whipping cream or until it is at least 1 inch deep in your crockpot (will obviously vary if you have a larger crockpot).
- I placed my crockpot on the 'warm' setting for 12 hours and placed the cover on.
- Every crockpot temperature varies, just be sure that it will stay 180 degrees F.
- After 12 hours, set your crockpot out to cool for about an hour, then place it into your fridge overnight, this cooling is so important, because this is when the 'clots' form.
- The next day, take a spoon and scrape the thickened top part off (this is the good stuff) and place into a container or onto an English Muffin (my personal favorite) and enjoy!!!
- Yes! You can use Ultra Pasteurized Heavy Cream.
- Devonshire cream will stay fresh in the fridge for about 3 days.
- The leftover uncooked cream in your crockpot can be placed into a separate container and used as regular heavy cream in your coffee or whatever you choose.
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I think this is another recipe that might get passed over because (and trust me I’ve felt the same way) most people would just go buy an already made strawberry syrup. Well, let me tell you, that would be a mistake, because this incredible strawberry syrup totally raised the bar on everything it was put on.
On my last cheat day, I whipped this stuff up, and thought I might throw some on some ice cream and OMG y’all, it is freaking incredible on ice cream. That combo was so good I figured it would be equally as good on some Belgian waffles and holy freaking moly, I honestly didn’t think it was possible to love waffles anymore and this syrup totally did that.
For a recipe that is this super quick and easy to make, it totally tastes unbelievably decadent and mouth watering. Just go ahead and raise your brunch bar y’all with this insanely delicious strawberry syrup I promise you will be happy you did. I hope you’re having an incredible week so far and thank you so much for stopping by my little neck of the woods.
strawberries prepped…
all blended up…
sugar, lemon juice and strawberry syrup into your saucepan…
get it boiling…
all done and ready to cool…
and enjoy!!!
- 2 Cups of Fresh Strawberries or 2 Cups Frozen, Thawed.
- 2 Cups of Granulated Sugar.
- 1/4 Teaspoon of Lemon Juice.
- Wash, remove stems and slice your strawberries.
- Either using a blender or hand blender, process your strawberries until liquid.
- In a medium/large sauce pan, place your sugar, lemon juice and strawberry liquid.
- On low heat, and while stirring, heat the sugar/lemon juice/strawberry liquid until the sugar dissolves.
- Then raise the heat to medium high and bring to a boil, reduce the heat then let it simmer for 5 minutes.
- Remove from the heat, let cool, then pour it on everything remotely edible and enjoy!!!
- The original recipe said to run the processed strawberries through a mesh strainer into your saucepan before cooking, you're totally welcome to, but the syrup turned out perfect without doing so.
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Obviously, I love a fancy, decadent salted caramel Creme Brûlee topped with fresh berries as the next person, but I’ll randomly have a hot fudge sundae (on a cheat day of course) and I’m always surprised by how much I love it. I’m not saying I remotely dislike them, I’m just saying they’re usually not at the top of my ‘to eat’ list when I’m hungry, and honestly I’m not sure why because they’re amazing.
On my last cheat day, I was scrounging around my fridge for something delicious to eat, and I came across some whipped cream, a few cherries and some vanilla ice cream and realized the obvious thing to make was a hot fudge sundae. Unfortunately, I only had regular chocolate syrup and let’s be real, it just doesn’t have the right consistency or richness to really get that hot fudgey-ness going, knowwhatImean? Sooo, to the Internet I went to find an easy homemade one to make and boy did I.
There were a lot that called for the best quality chocolate to be finely chopped and blessed by unicorns and a number of other ingredients and a gazillion steps and let’s be real, who has time for that? So, I ended up taking some parts of a few recipes to simplify things and came up with this incredible hot fudge sauce.
This sauce y’all, can I begin to tell you guys how decadent, thick and perfectly chocolatey this sauce is? OMG, it is incredibly drool worthy, it is just perfection poured all over ice cold ice cream, mmmm. Oh and this is seriously, seriously easy to make. I’m telling you guys, just treat yo self yourself to making homemade hot fudge sauce, it is so worth the little extra time it takes 
Hope y’all are having a wonderful week so far and thank you so much for stopping by!
1/2 the chocolate chips, cocoa powder, sugar, salt and heavy cream into your pan…
nice and melted down…
then add in the butter, the rest of the chips and vanilla…
and all melted down and mixed in again and ready to eat…
and enjoy y’all!!!
- 2/3 Cup of Heavy Whipping Cream.
- 1/2 Cup of Light Corn Syrup.
- 1/3 Cup of Brown Sugar, Packed.
- 1/4 Cup of Unsweetened Cocoa Powder.
- 1/4 Teaspoon of Salt.
- 6 Ounces of Ghirardelli Semi Sweet Chocolate Chips, Divided.
- 2 Tablespoons of Unsalted Butter.
- 1 Tablespoon of Vanilla Extract.
- In a medium sized saucepan, place 1/2 of the chocolate chips, heavy cream, corn syrup, brown sugar, and cocoa powder, place on medium heat and stir until the chocolate has melted.
- Continue cooking on low for 5 minutes.
- Remove your saucepan from the heat and stir in the other half of the chocolate chips, butter and vanilla.
- Stir together until smooth.
- Serve hot poured all over your favorite ice cream or put into a mason jar and keep in the fridge, and enjoy!!!
- If you love dark chocolate and an extra rich taste, please feel free to substitute dark chocolate chips for the semi-sweet, same if you want to use milk chocolate instead.
- This hot fudge sauce thickens up quite a bit when it is cooled in the fridge, so a quick turn in the microwave before pouring over ice cream (or anything else) is a good idea.
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How To Posts are some of my favorite to write, probably because they’re some of my favorite to read on other food blogger sites haha. I figure with as many apple pie-esque recipes that I either make or my fellow baker friends make this time of year, it might be nice to know how to make an apple pie filling that’s a little bit more fresh and a little less expensive than store bought.
Seriously, if I had known how easy it was to make apple pie filling I would have already been doing it for years. Did I mention how delicious it was too? I wouldn’t be completely honest if I didn’t admit that I had to stop myself from just eating it right out of the pan before it was all gone, it’s that delicious. I’m saving the rest of it for that winter time apple pie and I’m so excited to see how it turns out. I hope you’re having a wonderful day and thank you so much for stopping by!
peeled apples ready to be chopped up…
chopped up and with some lemon juice thrown in…
sugars, cinnamon, cornstarch, nutmeg and salt into your saucepan…
with the heat on, pour your water in…
all mixed in and getting warm…
boiling…
time for the apples to go in…
get this boiling too…
let simmer for a while and all done…
and enjoy!!!
- 4-6 Medium Sized Apples, Peeled and Chopped.
- 1 Tablespoon of Lemon Juice.
- 1/2 Cup of Brown Sugar.
- 1/2 Cup of Granulated Sugar.
- 1/4 Cup of Cornstarch.
- 2 Teaspoons of Cinnamon.
- Dash of Nutmeg.
- 1Teaspoon of Salt.
- 2 Cups of Water.
- Peel and cut up all of your apples and place into a bowl, then toss them in the lemon juice, set aside.
- In a medium/large sized saucepan, place the brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg and salt into it.
- Turn the heat on medium/high and pour the water into the saucepan, mix all together and bring the mixture to a boil.
- While stirring constantly, boil the mixture for 2 minutes, lower the heat just a little bit and add the apples.
- With the apples in the mixture bring to a boil again, then reduce the heat to allow the mixture to simmer for about 10-12 minutes (it will continue to thicken as it cools).
- Let cool completely and enjoy!!!
- Feel free to add more or less of any of the spices to suit your taste.
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Warm, not too warm, not too humid either thank goodness because we will certainly get enough of that starting in the next month or so. Anyways y’all I’m rambling again, so let’s get to the sweet stuff. Sometimes caramel is needed in your mouth life, or more specifically on foods like ice cream, apples, cheesecake, straight off the spoon, you get what I’m saying, and when it can be made this easy in your crockpot, I say why not?
I was skeptical at how this would turn out, but y’all, this stuff was awesome, eye-rollingly good. This is so easy, I feel silly that the only instructional pic I’m putting below is just a couple of cans of sweetened condensed milk hanging out in the crockpot, but that’s pretty much it for steps. Have a wonderful Monday & thanks so much for stopping by!
Alrighty, the one and only step, SCM in your crockpot…
let 8 hours pass, and yummies!!
- 1-4 (14 Ounce) Cans of Sweetened Condensed Milk.
- Crockpot.
- Water.
- Place your cans of sweetened condensed milk into your crockpot and fill with water making sure your cans are completely covered in water.
- Place your lid back on your crockpot and place on low heat.
- Cook your cans of sweetened condensed milk for 8 hours on low checking periodically to make sure they are always covered with water.
- Remove your cans, let cool completely & enjoy!
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First, I gotta admit, one of the things I miss the most about eating whatever I want with no regard for my health or thighs 99% of the time about eating healthy 6 days of the week is restaurant bread & butter.
I mean, let’s be real, that endless bread & butter is basically evil & wonderful all at the same time, ‘here, before you eat your dinner, gorge yourself on an endless supply of delicious carbs & fat,’ sooo basically what I’m saying is, this kind of stuff is usually a cheat day staple. Unfortunately, restaurants have this weird thing where they unfairly judge you frown upon you taking up a table to eat their free baskets of bread, but fortunately there is a solution, make your own flavored butter.
As much as I loved my Cinnamon Honey Butter I made a few months back, sometimes I just want some savory, garlicky, herby butter to spread on some toasted french bread and that’s what we have here today. OMG y’all, this was sooo easy to make, and dang delicious, also, you can totally substitute out whatever herbs or flavors you love best. I can’t recommend you make this enough y’all, too good not to. Have a wonderful day & again, thanks for stopping by.
garlic, about to be chopped…
garlic has been peeled…
chopped up…
now for the basil…
chopped up…
parsley…
chopped up, now time for butter…
mix, mix, mix…my sous chef being a tremendous help…
time for garlic & herbs…yup, a really good helper…
mix, mix, mix…
place it on your plastic wrap…
spread it out a bit evenly…
roll it up…
then twisted the ends of the plastic wrap & ready to go into the fridge…
and enjoy!!!
- 4 Sticks of Unsalted Butter, Room Temperature.
- 2 Cloves of Garlic, Finely Minced.
- 1 Tablespoon of Basil Leaves, Finely Chopped.
- 1/2 Tablespoon of Parsley Leaves, Finely Chopped.
- Pink Himalayan Salt (or Sea Salt) to Taste.
- Loaf of French Bread, Toasted (Optional).
- Peel and finely mince your garlic, set aside.
- Chop your parsley & basil, set aside.
- With a handheld or stand mixer with paddle attachment, place your butter into your bowl and mix until smooth.
- Now add your garlic, basil & parsley and mix until evenly distributed.
- Add salt to taste until desired taste is reached, and mix.
- Place your butter onto a large sheet of plastic wrap, rolling up and twisting the ends until tightly closed.
- Place in your refrigerator for at least 2 hours or until solid.
- You can put more or less of any of the herbs, also, you can also substitute them out for whatever you like best too.
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If there’s an event, gathering, or holiday in the South there will be deviled eggs there, always. I would like to note that I honestly didn’t choose deviled eggs to be the post right before Easter to be naughty or whatever, I just figured there would be plenty of Easter brunches/lunches/dinners happening that y’all might need a lovely little side dish/appetizer for.
These little bites of awesome happen to be a personal favorite of mine since I was kid, and it wasn’t until just a few years ago that I realized my mom has always sprinkled Curry on the deviled eggs instead of Paprika–mind blown–but seriously you can totally use Paprika if you like.
Have an absolutely wonderful family, Easter egg, good food, chocolate, and (hopefully) deviled egg filled weekend, and as always thank you so much for stopping by.
your water & lots of salt added (sorry my hands look so weird in pics)…
eggs gently placed into your water…
lightly boiling…
after sitting for a bit & peeled (too hard to take a pic while peeling)…
about to cut down the middle long ways…
all cut…
yolks into your bowl (excuse my Velociraptor looking claw hand)…
now for the mayonnaise…
mix, mix, mix…
mix, mix some more, and time for salt & pepper to taste & mix again…
into your eggs & enjoy!!!
- 4 Eggs, Hard Boiled.
- 1/2 Cup of Mayonnaise.
- Salt & Pepper to Taste.
- Dash of Curry Powder (Optional), For Topping.
- In a medium sized pot, (nothing too small you don't want the eggs to hit one another) place your water into your pot, liberally salting it.
- Then place your eggs into your pot with the water just covering your eggs.
- Place the heat on medium high, and let your water come to a very light boil making sure not to boil too hard otherwise the eggs might crack.
- Lightly boil your eggs for 3-4 minutes, then turn the heat off, cover your pot and let sit for at least 15 minutes.
- Remove your eggs from the water, let cool for a little bit, and carefully crack the shells to remove them, I find it helps removing the shells if I run warm water over the eggs while peeling them.
- Now cut your eggs long ways down the middle, scoop out all the egg yolks into a separate bowl.
- Now add your mayonnaise to your bowl and with a fork (forks really help break up the yolks), mix, mix, mix until smooth.
- Now add your salt & pepper to taste.
- With a spoon place your egg yolk mixture back into your egg halves and if you like, a dash of curry on top ( I used a ziploc bag with the end snipped to pipe into my eggs).
- Traditionally, people put a dash of Paprika on top of deviled eggs, but I use Curry.
- You can totally use more or less mayonnaise for the mixture, totally up to your preference on how strong you want the flavor to be.
- For a prettier presentation you can use a small piping bag or ziploc bag with the end snipped to place your yolk mixture into the eggs.
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]]>The post How To Series: Homemade Sweetened Condensed Milk appeared first on HOLLY'S CHEAT DAY.
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I know, I know, sooo dramatic but for reals y’all, not a fan of losing an hour, and maybe it has something to do with my travels this weekend where I ‘gained’ an hour with a different time zone, then lost it because of DST and then lost an additional hour coming back into my time zone, sigh.
On the positive side, at least the days are longer which is great when you’re trying to take pictures of food in natural light Speaking of food, let’s talk about it, woohoo! I would like to thank my mom who gave me the idea to make homemade sweetened condensed milk, I had no idea that was even possible, but y’all it’s so awesome, tastes just like the stuff out of the can from the store. Also, it was made in about 10 minutes, easy, peasy you guys. Have an awesome Monday and thanks for stopping by!
water, butter, sugar & vanilla…
mixed & now powdered milk…
mix, mix, mix and dunzo!
and enjoy!!!
- 1/3 Cup of Water, Boiling.
- 4 Tablespoons of Unsalted Butter, Softened.
- 3/4 Cup of Granulated Sugar.
- 1 Teaspoon of Vanilla Extract.
- 1 Cup of Carnation Powdered Milk.
- With a handheld or stand mixer with paddle attachment, blend together the water, butter, sugar and vanilla until smooth.
- Now blend in the powdered milk & blend until thick and the texture is smooth.
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Again, another cooking ability I figured would be difficult but is just too easy not to make. What’s really cool is the little trick that was shown to me to make roasting garlic even easier; putting the wrapped garlic bulbs in muffin tins so they’ll be right side up-genius y’all.
I was thrilled to discover this after the first time I roasted garlic, where they all kept falling over on the tray frustrating me. So, whether you like to eat it plain, or want to throw it into some pasta (a personal fave) you can totally roast some garlic because it’s easy peasy.
Peel off all of the ‘paper’ on your garlic bulbs…
Cut the tops off…
drizzle Olive Oil with a dash of salt…
place aluminum foil on top & place in your muffin tins…
bake, bake, bake and enjoy!!!
- 2-4 Whole Garlic Bulbs.
- 1/4 Cup of Olive Oil (More or Less per Preference).
- Sea Salt or Himalayan Pink Salt to Taste.
- Muffin Tins.
- Aluminum Foil.
- Preheat your oven to 400 degrees F.
- Remove the paper off of the garlic bulbs, then cut the tops off of the bulbs.
- Liberally drizzle your bulbs with Olive Oil, cover the tops of the bulbs with aluminum foil and place in your muffin tins.
- Bake for 55-60 minutes or until tender.
- Please note, I've had cooking times vary a bit on roast garlic, sometimes it's been 30 minutes, sometimes 60, which I have heard has something to do with freshness, so just keep an eye on it.
- If you don't have a muffin tin, just completely wrap your bulbs in aluminum foil and place on a baking sheet.
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]]>The post How To Series: Homemade Almond Butter appeared first on HOLLY'S CHEAT DAY.
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As someone who regularly indulges in nut butters (that sounds dirty, sorry) I kept hearing how easy it was to make your own peanut butter or almond butter, so I decided to give it try. Okay, so honesty hour here, recipes that I’ve seen for homemade nut butters (eeek there it is again) insinuate that 5 minutes in a food processor and this stuff is ready to go, umm not in my case.
I’m really not kidding when I say I probably processed the almond butter for at least 20 minutes straight, probably more. You guys, it processed so long it made the nut mush (for lack of a better word) so hot, steam was coming off of it, and worried I was going to overheat my processor, I let it chill for a while. What the heck y’all?!
After doing some more research I decided that maybe it took so long to process because I used raw almonds instead of roasted which would have released nut oils (yeah that’s bad too). It finally did come together thank goodness, and I hadn’t planned on adding any honey to it for sweetness but I think it definitely added an extra needed something. Next time I make this, I will most certainly be using some roasted almonds haha, enjoy y’all!
almonds into your processor…
processing for a bit…
even longer, starting to get less crumbled in appearance… 
added some honey & salt to taste & a billion years later, voila!…
Enjoy!!!
- 2 Cups of Raw Almonds.
- 1 Tablespoon of Himalayan Pink Salt or Sea Salt (or to Taste).
- 3-5 Tablespoons of Honey (or to Taste).
- Food Processor.
- Place your almonds in your food processor.
- The first several minutes of processing they will get kind of crumbly in texture, then I'll add the honey and continue processing.
- Continue processing and intermittently scrape down the insides of your food processor, also taste test to make sure the amount of salt and honey is to your liking.
- When the consistency of the almond butter has finally become smooth and creamy it is done, and enjoy!
- Keep in a sealed container in your fridge.
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