HOLLY'S CHEAT DAY

...because one day a week I have to be bad

Easy Cinnamon Pie

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Happy Happy Thursday y’all! and holy wow, it’s officially a week until Thanksgiving, my how it creeps up on me every year.  I would love if I had the power to move the holidays around a bit…you know, put them a little further apart? 

We seriously just got done with Halloween, and already Thanksgiving is here?  Wouldn’t it be awesome is Halloween could be moved to the beginning of October, maybe bump Thanksgiving up a week or two, so then, maybe it wouldn’t feel like Christmas is about a second from Thanksgiving, what do y’all think?

I think it’s genius, but as I stated earlier, I don’t exactly have the pull to make stuff like that happen haha.  What I can do, is maybe give y’all some totally awesome, and totally easy desserts for the impending holiday(s).  As an avid cinnamon lover, seriously I put it on just about everything, and when I heard about a cinnamon pie, I knew that it was absolutely something that had to be stuffed in my face made. 

I found a few recipes floating around, and I decided to take the (hopefully) best parts of each.  There was a slight hiccup with the first pie that I made, in that I think it had waaaay too much cinnamon, like, it was kind of burning my sinuses while eating it, so I definitely cut that down and then baked it for a little less time and voila! pure yumminess. 

Obviously I cheated and used a store bought pie crust, which you totally can too, but I feel like a homemade pie crust with a tad bit of sweetness to it would be fantastic.  I hope this recipe helps if you’re having a slight dilemma of what to make, but this is so perfectly Fall-ish and really really simple to make.  Thanks so much for stopping by and have a wonderful day!

first, cream your cream cheese, then add the brown sugar…

  now, add your eggs…


now, the rest of your ingredients and mix, mix, mix…

ready to go into your pie crust…

yummm, ready for the oven…

bake, bake, and enjoy!!!

Cinnamon Pie
Delicious Thanksgiving pie, filled with Cinnamon.
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Ingredients
  1. 1-8 Ounces Block of Cream Cheese, Softened.
  2. 1 Cup of Brown Sugar.
  3. 2 Large Eggs.
  4. 1 Egg Yolk.
  5. 1 1/4 Cups of Heavy Cream.
  6. 1/4 Cup of All Purpose Flour.
  7. 2 Tablespoons of Ground Cinnamon.
  8. 1 Tablespoon of Vanilla.
  9. 1 Teaspoon of Salt.
  10. 1/4 Teaspoon of Ground Nutmeg.
  11. 1-9" Pie Crust, Store Bought or Homemade.
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Roll your pie dough out into your 9" pie pan, cutting off any excess and crimp the edges of your dough, place in the fridge until ready to use.
  3. With a handheld or stand mixer with paddle attachment, beat your cream cheese until smooth, then add in the brown sugar and beat until incorporated to the cream cheese.
  4. Scrape down the sides of the bowl and add in the eggs and egg yolk and mix until smooth.
  5. Now add in your heavy cream, flour, cinnamon, vanilla, salt and nutmeg and mix until well incorporated.
  6. Pour your pie mixture into your pie pan and bake for 30-35 minutes or until the center isn't jiggly anymore.
  7. Cover your pie and let cool completely in the fridge.
  8. Let your pie stand for at least an hour before serving, and enjoy with a dusting of powdered sugar or ice cream!
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Holly’s Junk Food Review Series: Momofuku Crack Pie

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Good Morning & Happy Thursday y’all!

Welcome to another junk food review… So, I’m sure a lot of y’all have heard of the Momofuku Milk Bar in New York.  They’re known for their really unique and fun dessert creations.  I have had their cookbook for years and to be honest, their stuff seems so complex and with soo many steps and ingredients, I said a big no thank you to actually making anything out of it.  So anyways, when I saw that their super famous Crack Pie was one of their creations available for delivery via Goldbely, I obviously jumped at the opportunity to order it.  Don’t worry this isn’t an endorsement for Goldbely, I paid for the very expensive pie and ridiculously expensive delivery with my very own money dollars haha. 

Not exactly the most beautiful pie I’ve ever seen, but I’m optimistic…

I gosh, I don’t think I’ve ever wanted to like a pie so much, bbuuuttt, unfortunately, the first word that came to mind to describe this pie was, disappointing. Maybe, if it hadn’t cost so much, or all that I had heard was how incredible this pie was, it might be different..but seriously y’all this pie was a major disappointment. First off, the pie is really, really thin and I like thick pies, I cannot lie but my first thought on the flavor was that it tasted like a less rich and decadent Ooey Gooey Butter Cake (which I just realized I’ve never done a post on) but with a really crumbly crust.  Don’t get me wrong, the pie tasted good, but I could have saved myself time and money and just made some homemade butter cake, which calls for about 1/100 of the ingredients, more than 1/2 the time and is much, much richer.  So basically, save yourself the money and just make some butter cake at home, the crust is better, it makes more, and is eye rollingly good.  This pie gets a 5 out of 10 and a 2 out of 10 rating for the cost.      

REPOST-Easy Pumpkin Pie Cake

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Good Morning and Happy Tuesday y’all!!! I would apologize for doing another repost, BUT this is a must make recipe due to its deliciousness and ease.  Again, this is another that would be super easy to add to your Thanksgiving Day feast.  Have a wonderful day and thank you so much for stopping by!!!

Happy Happy Tuesday everybody!!!  Sometimes you come across recipes that are so simple & easy to make yet so delicious you wonder why in the world you didn’t think of them yourself.  Ladies & gentleman, this is one of those recipes. 

Easy-Pumpkin-Pie-Cake | HollysCheatDay.comI’ve seen a lot of custardy kind of cake stuff around but most involved a billion a whole lot of egg whites that need to be room temperature and whipped and sung to sleep at night added in a specific order etc.  Y’all, I don’t know about you guys, but I just do not have that kind of time on my hands.  I want easy, decadent and super delicious, and trust me this Easy Pumpkin Pie Cake embodies all of those wonderful adjectives. 

Easy-Pumpkin-Pie-Cake | HollysCheatDay.comHonestly the hardest thing to do was waiting for this bad boy to cool down enough so I could slap on the frosting and start devouring it.  Speaking of frosting, y’all are totally welcome to buy a pre-made frosting from the store if you’re really in a time crunch, but I most definitely recommend you make this cinnamon cream cheese frosting, which BTW I can take credit for hehe. 

Easy-Pumpkin-Pie-Cake | HollysCheatDay.comIt’s the perfect amount of sweetness with the tanginess of the cream cheese, and of course the star of the show, cinnamon, yummy y’all.  This is a definite crowd pleaser, with the top part being the texture of a moist cake and the bottom part being all pumpkin pie-ish, OMG I’m drooling at the thought of this delightful treat.  I hope you get a chance to make this incredible dessert soon, are having a wonderful day and thank you so much for stopping by!

eggs into your bowl…

easy-pumpkin-pie-cake-1 | HollysCheatDay.comthen the pumpkin pie mix…

easy-pumpkin-pie-cake-2 | HollysCheatDay.comafter mixing those together, add your cake mix and melted butter…

easy-pumpkin-pie-cake-3 | HollysCheatDay.commix, mix, mix…

easy-pumpkin-pie-cake-4 | HollysCheatDay.cominto your pan…

easy-pumpkin-pie-cake-5 | HollysCheatDay.combake, bake, bake…

easy-pumpkin-pie-cake-6 | HollysCheatDay.comnow time for the frosting, butter into your bowl…

easy-pumpkin-pie-cake-7 | HollysCheatDay.comthen your cream cheese…

easy-pumpkin-pie-cake-8 | HollysCheatDay.commix, mix, mix, then vanilla and powdered sugar…

easy-pumpkin-pie-cake-9 | HollysCheatDay.comthen (a blurry picture) add the cinnamon…

easy-pumpkin-pie-cake-10 | HollysCheatDay.comthen enjoy!!!

Easy-Pumpkin-Pie-Cake | HollysCheatDay.com

Easy Pumpkin Pie Cake
Deliciously moist cake that magically also tastes like pie.
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THE CAKE/PIE
  1. 1 (30 Ounce) Can of Pumpkin Pie Mix.
  2. 4 Eggs.
  3. 1 Box of Spice Cake Mix.
  4. 1 Cup (2 Sticks) of Unsalted Butter, Melted.
THE CINNAMON CREAM CHEESE FROSTING
  1. 2 (8 Ounce) Blocks of Cream Cheese, Softened.
  2. 2 Sticks (1 Cup) of Unsalted Butter, Softened.
  3. 1 Tablespoon of Cinnamon.
  4. 1 Teaspoon of Vanilla.
  5. 3 Cups of Powdered Sugar.
FOR THE CAKE/PIE
  1. Preheat your oven to 350 degrees F.
  2. Spray your 9x13 pan with non stick spray and set aside.
  3. With a handheld or stand mixer with paddle attachment place your eggs into your bowl and mix in the pumpkin pie mix until smooth.
  4. Now add the spice cake mix and the melted butter, mix together until smooth.
  5. Now pour your batter into your pan and bake for 30-35 minutes (I know some people that it took 45-55 minutes due to variations in ovens) just making sure the middle bounces back to the touch but isn't jiggly either.
  6. Take out of the oven and let cool completely before frosting.
FOR THE CINNAMON CREAM CHEESE FROSTING
  1. With a handheld or stand mixer with paddle attachment place your butter into your bowl and beat until smooth.
  2. Now add your cream cheese to the butter and mix again until smooth.
  3. Now add your vanilla and mix in your powdered sugar one cup at a time until well combined.
  4. Now add your cinnamon and mix until evenly incorporated.
  5. Layer this amazing frosting on top of your cake and enjoy!!!
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Key Lime Meringue Pie

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Happy Happy Friday y’all!!! I always like to reiterate that I am the complete and total opposite of a trained chef, pastry chef etc., and today is one of those recipes that will again prove this haha.  I literally made this Key Lime Meringue Pie over a month ago, and I’ve been debating since that time if I should even post it because it just didn’t turn out exactly how I had hoped.  I absolutely love key lime pie and though the pie part of this recipe tasted like a fluffy,  mousse-like version of regular key lime pie, it wasn’t fantastic. 

As you will see in one of my pictures below, it literally deflated under the weight of the meringue, womp womp.  Speaking of meringue, that is a totally different story.  The recipe for this meringue is different than any I’ve seen and it turned out 100% perfect.  Not only was it delicious & beautiful, but it was stinking easy to make, like, if I can make this meringue, anyone can.  In the future I will certainly be placing this meringue on top of my The Best Key Lime Pie,  just not this particular one.  FYI, this key lime pie has ice cream in it, which I thought was a cool ingredient, but I think that’s why the texture was off and it immediately collapsed when I cut into it. 

I also thought I would rig the crust with Biscoff cookies (some of my favs) to change it up a bit, but I think I messed up the ratio of butter to cookie/cracker and it was a bit soggier than I had hoped-again, I am not a professional haha.  Anyways, I spent quite a bit of time making this concoction so I figured I might as well post it, and the meringue recipe alone is worth it.  Anyways, I hope everyone has a wonderful weekend and good luck to all of the teachers, students and parents that are starting back Monday-which, in my humble little opinion is wwaaayy too early to be going back to school, but what the heck do I know?  Thank you so much for stopping by and have a wonderful day!

Graham crackers/Biscoff Cookies into your food processor…

place into a bowl with the melted butter and brown sugar…

mixed together (and blurry)…

into your pie pan (oops, that is a wet pie crust)…

egg yolks into my bowl…

zest…

whisk for a bit, then mix in the sweetened condensed milk & key lime juice…

then the ice cream…

mix, mix, mix…

then into your pie crust…

bake, bake, bake…

now for the meringue, egg whites, 1/4 of the sugar and corn syrup…

while whisking, slowly add in the rest of the sugar…

whisk, whisk, whisk until stiff peaks form…

onto your cooled pie…

bake for a bit more to brown the meringue…

and enjoy!!!

Key Lime Meringue Pie
Delicious light and fluffy key lime pie with the easiest meringue you'll ever make.
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THE CRUST
  1. 5 Graham Crackers.
  2. 7 Biscoff Cookies.
  3. 7 Tablespoons of Butter, Melted.
  4. 1/4 Cup of Brown Sugar.
  5. 9" Pie Pan.
THE KEY LIME FILLING
  1. 6 Eggs, Separated.
  2. Zest of 2 Key Limes.
  3. 1 (14 Ounce) Can of Sweetened Condensed Milk.
  4. 1/2 Pint of Vanilla Ice Cream.
  5. 1/2 Cup of Key Lime Juice.
THE MERINGUE
  1. 6 Egg Whites.
  2. 1 Tablespoon of Light Corn Syrup.
  3. 1 Cup of Granulated Sugar.
FOR THE CRUST
  1. Preheat your oven to 350 degrees F.
  2. In a food processor (or a plastic bag and you can crush with a rolling pin), place your graham crackers and Biscoff cookies and process until fine crumbs.
  3. Place your cracker/cookies into a small bowl with the melted butter and brown sugar, and mix until the texture of wet sand.
  4. Pour your cookie/butter/sugar mixture into your pie pan and with your hands press firmly into your pan until the bottom and sides are coated evenly.
  5. Place the pie pan into the freezer to firm up.
FOR THE KEY LIME FILLING
  1. Separate the 6 eggs, making sure to save the egg whites later for the meringue.
  2. Place the eggs yolks into your stand mixer with whisk attachment or bowl with hand mixer and zest your key limes into the egg yolk and mix together for about 2 minutes or until kind of frothy.
  3. Now add the sweetened condensed milk and continue to mix until smooth and is a pale yellow color.
  4. Now add the ice cream and key lime juice and continue to mix for a few more minutes or until smooth and a bit airy.
  5. Pour the mixture into your crust and bake for 18-20 minutes or until the edges of the crust begin to brown and the middle doesn't jiggle.
  6. Take out and make sure to let cool completely (I suggest placing in the fridge) before adding the meringue or it will melt.
FOR THE MERINGUE
  1. With a handheld mixer or stand mixer with whisk attachment, add your saved egg whites with the corn syrup and about 1/4 of the sugar and begin to whisk vigorously.
  2. Add the rest of the sugar in small increments until all is incorporated and continue to whisk until the mixture thickens, stiff peaks form, and your meringue has a glossy look to it.
  3. Top your cooled pie with the meringue and spread evenly all over the pie until completely covered.
  4. Place your pie back into the oven for about 8 more minutes (just watch carefully) to brown the top of the meringue.
  5. Allow to cool completely and enjoy!!!
Notes
  1. If you can't find key limes to zest you can substitute with 1 regular lime.
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Peanut Butter Cup Ice Cream Pie

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Happy Friday y’all!!!  Thank goodness it’s Friday you guys, I’m about ready for the weekend, and by ‘about’ I mean, holy crud, can Saturday please hurry up and get here?!  I really am not a proponent of making time pass by any faster than it already is and life is precious and all that, but datgum, it needs to be the weekend. 

It’s just been one of those weeks, I’ve been super salty since Monday, and then things keep popping up to get on every remaining last nerve…I know #firstworldproblems and all, and I’ll chill out in a couple of days and feel guilty for being so snarky all week…but not today.  Luckily, tomorrow is my cheat day and I can feed my feelings with doughnuts and pizza (yeah, I just admitted that on the Internet), oh well, judge all you want, though I’m sure most of you won’t since I assume you love food as much as I do haha.  

Oh and let’s not forget, I totally have this Peanut Butter Cup Ice Cream Pie to enjoy!  I made this on my last cheat day, and honestly was already so full from the day, I was only able to eat one slice and y’all this pie is amazing.  So in normal fashion, I wrapped it really really well and stuck it back in the freezer to enjoy this weekend. 

I came across this recipe on Instagram, and I was sooo impressed by the ease of this recipe and not to mention how freaking delicious it looked, I absolutely had to make it.  It also doesn’t hurt that I have maybe the biggest box of Rice Krispies in my pantry right now that I had bought for a recipe a couple of weeks ago, and the Godzilla sized giant box of cereal was the only one they had in the entire store. 

So, I’ve been attempting to put Rice Krispies in everything to use them up, hence another reason why this recipe was so appealing.  Feel free to substitute out the peanut butter ice cream with one you may prefer (hello Cookies & Cream), but holy moly, that chocolate Rice Krispy crust filled with all of that peanut buttery goodness, mmmm, peanut butter is life y’all.  I hope you get to enjoy this pie soon, I hope you have a wonderful weekend and thank you so much for stopping by and being so nice and putting up with my obviously snarky self this week 😀

chocolate chips…

melted…

Rice Krispies into the bowl…

all mixed in (with a wonderfully blurry photo to go along with it)…

pressed into the spring form pan

softened ice cream in…

ready to go into the freezer for a bit…

and enjoy!!!

 

Peanut Butter Cup Ice Cream Pie
Delicious peanut butter cup ice cream inside a chocolate krispy treat crust.
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Ingredients
  1. 3/4 Cup of Semi-Sweet Chocolate Chips, Melted.
  2. 3 Cups of Rice Krispy Cereal.
  3. 2 Pints of Peanut Butter Ice Cream With Peanut Butter Cups.
  4. 9" Springform Pan.
  5. Peanut Butter Cups for Garnish (Optional).
Instructions
  1. Take out your ice cream and place into a separate bowl to help soften up, set aside.
  2. In a large microwave safe bowl, place your chocolate chips in it and place in your microwave on 30 second increments until completely melted.
  3. Once melted, mix in your Rice Krispies until completely coated.
  4. Using a rubber spatula (with non-stick spray on it helps) or with your hands (running your hands under water help the sticking too) press the chocolate krispies into your spring form pan into an even layer and up the sides about inch, place in freezer for 30 minutes or until firm.
  5. Spread your softened ice cream into your prepared crust, cover and freeze for at least 2 hours or until firm.
  6. Garnish with more peanut butter cups (you will want to), take your pie out of the spring form pan, slice and enjoy!!!
Adapted from Tip Hero
Adapted from Tip Hero
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Easy Coconut Custard

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Happy Happy Thursday everybody !!!  To think, we’re thiiis much closer to the weekend, Friday eve’s are just the best, aren’t y’all getting excited?  Well, I know I am, not that I have anything planned, but the thought of catching up on Netflix and basically sitting around and doing nothing sounds just thrilling to me haha. 

If you too have wonderful plans of doing absolutely nothing as well, but would maybe like to quickly and effortlessly whip up a homemade dessert, boy do I have the recipe for you today. 

I just love a good custard, not only for the ease that they’re made but they’re just so creamy and simply decadent.  Now, you throw coconut into something then I’m definitely on board.  Y’all, I had this custard ready to go and in the oven in about 10 minutes, it baked exactly 40 minutes and was ready to eat, sooo not complicated. 

This dessert is definitely my new go-to quick but seemingly fancy dessert.  I hope you all have a fantastic rest of this work week, a fantastic weekend and thank you so much for stopping by.  Hopefully you get a chance to make this delicious and easy coconut custard soon.   

all of the ingredients except the coconut flakes…

all mixed up…

into your pie pan…

covered in coconut flakes…

bake, bake, bake…

and enjoy!!! mmm…

 

Easy Coconut Custard
Deliciously decadent custard topped with delicious coconut.
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Ingredients
  1. 1 Cup of Milk.
  2. 1 Cup of Heavy Cream.
  3. 3/4 Cup of Sugar.
  4. 2 Drops of Coconut Extract.
  5. 1/2 Cup of All-Purpose Baking Mix (I used Bisquick).
  6. 4 Eggs.
  7. 1/4 Cup of Butter, Softened.
  8. 1 Tablespoon of Vanilla Extract.
  9. 1 1/3 Cup of Sweetened Flaked Coconut.
  10. 9" Deep Dish Pie Pan.
Instructions
  1. Preheat your oven to 350 degrees F.
  2. With a handheld or stand mixer with whisk attachment, in your bowl, place the milk, baking mix, heavy cream, eggs, coconut extract, vanilla and sugar and beat on high for about 1 minute or until well combined.
  3. Pour the batter into your pie plate, and evenly sprinkle the coconut on top.
  4. Bake for 35-40 minutes or until the center of the pie isn't jiggly and is golden brown.
  5. Let cool and enjoy!!!
Notes
  1. If you want a more potent coconut flavor feel free to add more coconut extract.
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

How To Series: Apple Pie Filling

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Happy Happy Thursday everybody!!! I am currently at Walt Disney World, yes, again for the 2nd time in 2 weeks , but if you’re a fellow WDW fan you totally understand, I mean, I had to experience it this year decorated with both Halloween and Christmas decorations right?  Anyways, I thought I might do it old school (you know, several months) and have a How To Series post which I haven’t done in a hot second.

Homemade-Apple-Pie-Filling | HollysCheatDay.comHow 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. 

Homemade-Apple-Pie-Filling | HollysCheatDay.comSeriously, 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…

homemade-apple-pie-filling | HollysCheatDay.comchopped up and with some lemon juice thrown in…

homemade-apple-pie-filling | HollysCheatDay.comsugars, cinnamon, cornstarch, nutmeg and salt into your saucepan…

homemade-apple-pie-filling | HollysCheatDay.comwith the heat on, pour your water in…

homemade-apple-pie-filling | HollysCheatDay.comall mixed in and getting warm…

homemade-apple-pie-filling | HollysCheatDay.comboiling…

homemade-apple-pie-filling | HollysCheatDay.comtime for the apples to go in…

homemade-apple-pie-filling | HollysCheatDay.comget this boiling too…

homemade-apple-pie-filling | HollysCheatDay.comlet simmer for a while and all done…

homemade-apple-pie-filling | HollysCheatDay.comand enjoy!!!

Homemade-Apple-Pie-Filling | HollysCheatDay.com

 

How To Series: Apple Pie Filling
An easy and delicious homemade apple pie filling.
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Ingredients
  1. 4-6 Medium Sized Apples, Peeled and Chopped.
  2. 1 Tablespoon of Lemon Juice.
  3. 1/2 Cup of Brown Sugar.
  4. 1/2 Cup of Granulated Sugar.
  5. 1/4 Cup of Cornstarch.
  6. 2 Teaspoons of Cinnamon.
  7. Dash of Nutmeg.
  8. 1Teaspoon of Salt.
  9. 2 Cups of Water.
Instructions
  1. Peel and cut up all of your apples and place into a bowl, then toss them in the lemon juice, set aside.
  2. In a medium/large sized saucepan, place the brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg and salt into it.
  3. Turn the heat on medium/high and pour the water into the saucepan, mix all together and bring the mixture to a boil.
  4. While stirring constantly, boil the mixture for 2 minutes, lower the heat just a little bit and add the apples.
  5. 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).
  6. Let cool completely and enjoy!!!
Notes
  1. Feel free to add more or less of any of the spices to suit your taste.
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Easy Pumpkin Pie Cake

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Happy Happy Tuesday everybody!!!  Sometimes you come across recipes that are so simple & easy to make yet so delicious you wonder why in the world you didn’t think of them yourself.  Ladies & gentleman, this is one of those recipes. 

Easy-Pumpkin-Pie-Cake | HollysCheatDay.comI’ve seen a lot of custardy kind of cake stuff around but most involved a billion a whole lot of egg whites that need to be room temperature and whipped and sung to sleep at night added in a specific order etc.  Y’all, I don’t know about you guys, but I just do not have that kind of time on my hands.  I want easy, decadent and super delicious, and trust me this Easy Pumpkin Pie Cake embodies all of those wonderful adjectives. 

Easy-Pumpkin-Pie-Cake | HollysCheatDay.comHonestly the hardest thing to do was waiting for this bad boy to cool down enough so I could slap on the frosting and start devouring it.  Speaking of frosting, y’all are totally welcome to buy a pre-made frosting from the store if you’re really in a time crunch, but I most definitely recommend you make this cinnamon cream cheese frosting, which BTW I can take credit for hehe. 

Easy-Pumpkin-Pie-Cake | HollysCheatDay.comIt’s the perfect amount of sweetness with the tanginess of the cream cheese, and of course the star of the show, cinnamon, yummy y’all.  This is a definite crowd pleaser, with the top part being the texture of a moist cake and the bottom part being all pumpkin pie-ish, OMG I’m drooling at the thought of this delightful treat.  I hope you get a chance to make this incredible dessert soon, are having a wonderful day and thank you so much for stopping by!

eggs into your bowl…

easy-pumpkin-pie-cake-1 | HollysCheatDay.comthen the pumpkin pie mix…

easy-pumpkin-pie-cake-2 | HollysCheatDay.comafter mixing those together, add your cake mix and melted butter…

easy-pumpkin-pie-cake-3 | HollysCheatDay.commix, mix, mix…

easy-pumpkin-pie-cake-4 | HollysCheatDay.cominto your pan…

easy-pumpkin-pie-cake-5 | HollysCheatDay.combake, bake, bake…

easy-pumpkin-pie-cake-6 | HollysCheatDay.comnow time for the frosting, butter into your bowl…

easy-pumpkin-pie-cake-7 | HollysCheatDay.comthen your cream cheese…

easy-pumpkin-pie-cake-8 | HollysCheatDay.commix, mix, mix, then vanilla and powdered sugar…

easy-pumpkin-pie-cake-9 | HollysCheatDay.comthen (a blurry picture) add the cinnamon…

easy-pumpkin-pie-cake-10 | HollysCheatDay.comthen enjoy!!!

Easy-Pumpkin-Pie-Cake | HollysCheatDay.com

Easy Pumpkin Pie Cake
Deliciously moist cake that magically also tastes like pie.
Write a review
Save Recipe
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THE CAKE/PIE
  1. 1 (30 Ounce) Can of Pumpkin Pie Mix.
  2. 4 Eggs.
  3. 1 Box of Spice Cake Mix.
  4. 1 Cup (2 Sticks) of Unsalted Butter, Melted.
THE CINNAMON CREAM CHEESE FROSTING
  1. 2 (8 Ounce) Blocks of Cream Cheese, Softened.
  2. 2 Sticks (1 Cup) of Unsalted Butter, Softened.
  3. 1 Tablespoon of Cinnamon.
  4. 1 Teaspoon of Vanilla.
  5. 3 Cups of Powdered Sugar.
FOR THE CAKE/PIE
  1. Preheat your oven to 350 degrees F.
  2. Spray your 9x13 pan with non stick spray and set aside.
  3. With a handheld or stand mixer with paddle attachment place your eggs into your bowl and mix in the pumpkin pie mix until smooth.
  4. Now add the spice cake mix and the melted butter, mix together until smooth.
  5. Now pour your batter into your pan and bake for 30-35 minutes (I know some people that it took 45-55 minutes due to variations in ovens) just making sure the middle bounces back to the touch but isn't jiggly either.
  6. Take out of the oven and let cool completely before frosting.
FOR THE CINNAMON CREAM CHEESE FROSTING
  1. With a handheld or stand mixer with paddle attachment place your butter into your bowl and beat until smooth.
  2. Now add your cream cheese to the butter and mix again until smooth.
  3. Now add your vanilla and mix in your powdered sugar one cup at a time until well combined.
  4. Now add your cinnamon and mix until evenly incorporated.
  5. Layer this amazing frosting on top of your cake and enjoy!!!
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Easy Strawberry Cream Pie

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Happy Happy Wednesday everybody!!  I’m pretty excited to share this recipe with y’all today, because it’s not only a no bake recipe, but it’s strawberry AND AND it’s nice and cold.  Yeah, that sounds weird but holy heck it’s been crazy crazy unseasonably hot here. 

easy-strawberry-cream-pie| HollysCheatDay.comYou know it’s crazy bananas hot when you get in your car and you have to immediately take your earrings out because they start to burn your ears due to heating up so quickly-for reals. 

easy-strawberry-cream-pie| HollysCheatDay.comAnyways, back to this pie (or pies because this recipe makes two), but I love just about anything strawberry, anything (well, not asparagus of course) with Cool Whip, and hello no-bake, and because they need to be frozen they are sooo deliciously cold. 

easy-strawberry-cream-pie| HollysCheatDay.comAlso, this recipe makes so much it makes more than enough for 2 pies,  you could totally use deep dish pie crusts if you wanted because it makes so much. 

easy-strawberry-cream-pie| HollysCheatDay.comThis pie is so deliciously rich and wonderfully sweet and tart, definitely a must make.  Thank you so much for stopping by and have a wonderful day!!!     

 strawberries into your strainer, and push them down with your hand to get the juice out…

easy-strawberry-cream-pie| HollysCheatDay.comsweetened condensed milk…

easy-strawberry-cream-pie| HollysCheatDay.comstrawberry preserves…

easy-strawberry-cream-pie| HollysCheatDay.comstrawberries…

easy-strawberry-cream-pie| HollysCheatDay.commix, mix, mix…

easy-strawberry-cream-pie | HollysCheatDay.comCool Whip…

easy-strawberry-cream-pie| HollysCheatDay.comfold it in…

easy-strawberry-cream-pie| HollysCheatDay.cominto your pie crusts, then into the freezer for a while…

easy-strawberry-cream-pie| HollysCheatDay.comthen enjoy!!!

 easy-strawberry-cream-pie| HollysCheatDay.com

 

Easy Strawberry Cream Pie
Yields 2
Super easy no bake strawberry cream pie.
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Ingredients
  1. 1 (18 Ounce) Jar of Strawberry Preserves.
  2. 1 (14 Ounce) Can of Sweetened Condensed Milk.
  3. 1 (10 Ounce) Bag of Frozen Strawberries, Thawed.
  4. 1 Tablespoon of Lemon Juice.
  5. 1 (16 Ounce) Container of Cool Whip.
  6. 2 Ready Made Graham Cracker Pie Crusts (I Used Keebler).
Instructions
  1. Leave your strawberries out to thaw for a few hours or put them in the microwave, then place them in a strainer and with your hand push them to get the excess juice out.
  2. With a handheld or stand mixer with paddle attachment, and in your bowl place your strawberries, sweetened condensed milk, strawberry preserves and lemon juice and mix thoroughly.
  3. Now gently fold in the Cool Whip until evenly combined (it's a lot of Cool Whip so it will take a minute).
  4. Now pour your filling into your pie crusts, cover them and freeze for about 6 hours.
  5. Cut into slices, serve and enjoy!
Notes
  1. This recipe makes so much filling you could definitely use 2 deep dish pie crusts if you wanted.
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Easy Blackberry Cream Pie

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Happy Happy Monday y’all!  What is it with me, that when the temperatures start to rise, I crave fruity pies?  Maybe it has something to do with a lot of fruit pies are no bake, which is lovely when it’s 90 degrees outside, or maybe because they’re just really delicious?  I suppose it doesn’t really matter does it since that’s what I was craving, it’s what I made and now what I’m sharing with y’all. 

easy-blackberry-cream-pie| HollysCheatDay.com  I happened across a raspberry version of this pie on Pinterest and knew immediately that I needed this in my mouth life ASAP.  I absolutely love raspberries, but the blackberries right now are so incredible that I decided that was the version I was going to make. 

easy-blackberry-cream-pie| HollysCheatDay.comY’all this pie was/is eye rollingly good, like, wowza, holy moly, goodness gracious good.  Is it gooey and messy? absolutely, but I kind of think that adds a bit of extra wonderfulness.  I cut out one piece to photograph, gobbled it up, and pretty much ate the rest of the pie out of the pan with a spoon because I’m classy like that hehe, it’s that good.  I hope this pie can brighten the beginning of your week and as always thanks so much for stopping by.

For the blackberry filling, sugar, cornstarch, salt…

easy-blackberry-cream-pie| HollysCheatDay.comwater…

easy-blackberry-cream-pie| HollysCheatDay.comcorn syrup…

easy-blackberry-cream-pie| HollysCheatDay.comnow blackberries…

easy-blackberry-cream-pie| HollysCheatDay.com after cooking for a while, and we will let it cool for a while…

easy-blackberry-cream-pie| HollysCheatDay.comnow for the cream cheese layer, cream cheese & powdered sugar…

easy-blackberry-cream-pie| HollysCheatDay.commix, mix, mix…

easy-blackberry-cream-pie| HollysCheatDay.comnow time for some cool whip…

easy-blackberry-cream-pie| HollysCheatDay.commix, mix, mix…

easy-blackberry-cream-pie-9| HollysCheatDay.comnow into your pie crust…

easy-blackberry-cream-pie| HollysCheatDay.comnow for the cooled blackberry goodness (yeah its a bit messy, but cover it with some whipped cream hehe)…

easy-blackberry-cream-pie| HollysCheatDay.comand enjoy!!!

easy-blackberry-cream-pie| HollysCheatDay.cm

Easy Blackberry Cream Pie
Delicious, gooey and flavorful raspberry pie with a cream layer.
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THE BLACKBERRY FILLING
  1. 3/4 Cup of Granulated Sugar.
  2. 3 Tablespoons of Cornstarch.
  3. 1/8 Teaspoon of Salt.
  4. 3/4 Cup of Water.
  5. 2 Tablespoons of Corn Syrup.
  6. 8 Ounces of Frozen Blackberries, Thawed.
THE CREAM CHEESE CENTER
  1. 6 Ounces of Cream Cheese, Room Temperature.
  2. 3/4 Cup of Powdered Sugar.
  3. 6 Ounces of Cool Whip.
  4. 1 Pre-Made Graham Cracker Crust (I Used Keebler).
FOR THE BLACKBERRY FILLING
  1. In a medium saucepan on medium heat, place your sugar, cornstarch, water and salt and whisk together.
  2. Now add your corn syrup and blackberries, while stirring constantly, cook until the mixture thickens (this took about 8 minutes for me) and make sure it does not boil.
  3. Remove from the heat and let cool completely.
FOR THE CREAM CHEESE CENTER
  1. With a handheld or stand mixer with paddle attachment beat your cream cheese and powdered sugar together until smooth.
  2. Now add your cool whip to your cream cheese/powdered sugar mixture and beat until just mixed in.
  3. Evenly spread your cream cheese mixture into the bottom of your pie crust.
  4. Once your blackberry filling is completely cooled pour onto your cream cheese center, cover and refrigerate for at least 2 hours before serving.
  5. Top with some whipped cream if so desired and enjoy!
Notes
  1. If you want to top your pie with fresh whipped cream like I did, with a whisk attachment, beat 1 1/2 cups of heavy whipping cream & 1/2 -3/4 cup of granulated sugar until smooth, then pipe or spoon on.
Adapted from Life In The Lofthouse
Adapted from Life In The Lofthouse
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/