HOLLY'S CHEAT DAY

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

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Holly’s Junk Food Review Series : Cereal

July 12, 2017 By Holly

Happy Wednesday everybody! and welcome to another installment of my Junk Food Review Series.  Recently I mentioned my lifelong love of cereal, and that it is always a staple on my cheat days because having just one measly serving is just not going to happen.  I have my favorites (hello Golden Grahams & Lucky Charms) but I’m always on the lookout for new ones to try. 

First up, we have the new Cinnamon Frosted Flakes…

look at all of that cinnamon goodness…

I have to preface this review with the fact that I absolutely love Frosted Flakes, so I really had high hopes for this one.  From the moment I opened the box I could totally smell the cinnamon, which is a good thing because, yum.  This cereal has all of the awesome sweet crunch of regular Frosted Flakes but the addition of the cinnamon totally gives this such a wonderful warm toasty taste, and it totally stays crunchy.  This cereal is a new favorite and it definitely gets a 10 out of 10, I absolutely love this cereal!

Next up we have a cereal with apparently no real name, just Keebler Cereal, which should have given me an idea at the quality of this particular item.

seems promising…

Alrighty, I was initially intrigued by the whole cookie and chocolate thing, and there really wasn’t much of that to be found in this cereal, like at all.  When I say that this was basically mildly chocolate flavored cardboard with milk on it, I’m really not exaggerating.  This is hands down one of the worst cereals I’ve ever had.  I really didn’t think something that was supposed to be cookie and chocolate flavored could taste so bad.  Y’all, I didn’t even finish the bowl if that tells you anything, this cereal gets a 1 out of 10, womp, womp.

Thank you so much for stopping by and I hope you all have a wonderful day!

Filed Under: All Recipes, Junk Food Review

Big Mug Banana Bread

July 10, 2017 By Holly

Happy Happy Monday y’all!!!  I hope everyone had a fantastic weekend, and I’m assuming some of y’all are still even recovering from The Fourth of July.  No judgement here, I know how hard some of y’all celebrate with food, because obvi, that’s how I get down.  I literally think I stood for 9 hours straight, just cooking, anyone else ever done that? 

You’re at hour number 1 million 4, and you start to question all of your life choices why in the world you thought it would be a good idea to commit to making so many food items.  Also, it’s not just the cooking, it’s the whole cleaning up, putting up, cutting up, etc. that also has to happen…seriously I’m getting tired sitting here reliving it haha.  It’s a week or so later when you can have another cheat day that you realize the absolute last thing you feel like doing is cooking, baking, prepping absolutely anything, but dang, some banana bread sounds really phenomenal. 

Very specific, but yes, I’m sure daydreaming about my Banana Bread Bottom Cheesecake is what set off the incredible need want for delicious, flavorful banana bread, mmmm.  I have had plenty of mug cakes before and they have all been super awesome, so I’m not sure why I seem to forget they exist and don’t make them as frequently as I should.  Well, that was remedied with this Big Mug Banana Bread.  Y’all, I was definitely skeptical, because when you “bake” stuff in the microwave, there is always the fear it will turn out dry, but no need for that here, because this banana bread turned out perfectly. 

Seriously, this stuff was basically the texture of banana bread pudding, sooo moist, so rich and just a really lovely banana bread.  I put whipped cream on mine, but I think a big giant scoop of vanilla ice cream would also be amazing.  If you’re looking for a super quick and super easy dessert, this is the one for you.  Thank you so much for stopping by and I hope you have a wonderful day!  

banana in my mug, ready to be smooshed…

all of the ingredients…

all mixed up…

zap in the microwave and enjoy!!!

 

Big Mug Banana Bread
2017-07-06 15:17:26
The easiest and fastest banana bread you will ever make.
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Ingredients
  1. 1 Ripe Banana, Mashed.
  2. 1 Egg.
  3. 1 Tablespoon of Heavy Cream or Milk.
  4. 1/4 Teaspoon of Vanilla.
  5. 1 Tablespoon of Coconut Oil (or Vegetable Oil).
  6. 3 Tablespoons of All-Purpose Flour.
  7. 3 Tablespoons of Brown Sugar.
  8. 1/8 Teaspoon of Baking Powder.
  9. Dash of Salt.
  10. 1/4 Teaspoon of Cinnamon.
  11. 1 Big Coffee Mug.
Instructions
  1. Cut up your banana into your mug and with a fork, smoosh it up.
  2. Now add the egg, milk, vanilla, and coconut oil, mix these all up.
  3. Now add the flour, sugar, baking powder, salt, cinnamon and mix until just incorporated and smooth.
  4. "Bake" this in the microwave for 2-4 minutes, stopping in increments of 45 seconds to check for doneness, remember all microwaves are different so don't leave it haha.
  5. Allow to cool for a bit and top with whipped cream and more cinnamon (if you want) and enjoy!
Adapted from Tip Hero
Adapted from Tip Hero
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Cake, Dessert

Golden Graham S’mores Bars

July 7, 2017 By Holly

Happy Happy Friday everybody!!!  Before we get into this delicious post, I am going to ask y’all a big huge, gigantic favor to please go vote for me HERE .  I know, it has nothing to do with food, but music is and has always been a gigantic part of my life (I even have a Bachelor’s in Music Business), and I thought it would be cool to join in on the competition πŸ˜€  You’ll see my mug when you scroll down a bit,  and if you could please log in and please give me 5 music notes that would be soooo awesome and appreciated.  So now that’s out of the way, lets get to the deliciousness shall we? 

Apparently “Smummer” is in full swing which is obviously 100% A-OK with me.  Just in case you hadn’t heard, Smummer is basically S’mores everything for the summertime which makes me sooo happy because I pretty much practice “Smear,” …that sounds weird, scratch that, let’s just say that S’mores are never in season for me, they are enjoyed all year round, I love them that much. 

Also, Golden Grahams just happen to be hands down one of my favorite cereals ever too.  Just so y’all know, I literally keep zero cereal in the house on non cheat days, and yes that includes “healthy” cereals too,  because I have no self control, cereal is definitely my drug of choice (next to doughnuts, obvi).  So, a favorite cereal like Golden Grahams is definitely a fixture on my cheat days. 

I was feeling especially  hangry  hungry for all things cereal, crispy treat and s’mores a few days before my big cheat day and I just knew that they all needed to be combined into one delicious, yet simple treat.  Y’all, I’m for real drooling at the thought of these bars.  I’m obsessed with these bars, the golden grahams are so crunchy, the marshmallows are nice and gooey and there is just enough chocolate in them to pop.  Mmmm, please, just go make these, they’re super simple and super duper tasty.  I hope everyone has a wonderful weekend and thank you so much for stopping by!!!

the best way to start things, with butter…

and forgot to show all of the marshmallows when I put them in the pot, but here they are melted…

golden grahams into the pot…

and the pic w/everything mixed and with the added chocolate chips was so blurry, I just couldn’t add it, so here’s everything in the pan cooking in the oven…

and enjoy!!!

Golden Graham S'mores Bars
2017-07-06 13:00:32
Treat bars filled with Golden Grahams, marshmallows and chocolate chips, a must make.
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Ingredients
  1. 1 (12 Ounce) Box of Golden Grahams Cereal.
  2. 1 (10 Ounce) Bag of Mini Marshmallows, Set Aside about 10 to Stick Into The Top.
  3. 1/2 Cup (or More) of Semi-Sweet Chocolate Chips.
  4. 6 Tablespoons of Unsalted Butter.
  5. 1 Tablespoon of Vanilla.
  6. 9x9 Inch Baking Pan.
Instructions
  1. Spray your baking pan with non-stick cooking spray, set aside.
  2. Preheat your oven to 350 degrees F.
  3. In a large pot, melt your butter over medium low heat, now add in your marshmallows and while stirring constantly melt them together with the butter until smooth.
  4. Remove from the heat and stir in the vanilla extract.
  5. Now, quickly stir in the Golden Grahams until evenly mixed together and then stir in the chocolate chips.
  6. Evenly spread the cereal/marshmallow/chocolate chip mixture into your baking pan and stick marshmallows into the treats all over the top.
  7. Place into the oven for 3-5 minutes or until the marshmallows start to puff up and turn a bit brown.
  8. Let cool for a bit, cut up into bars and enjoy!!!
Notes
  1. Feel free to use more chocolate chips, I just like more marshmallow and graham cereal in my treats.
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Bars/Brownies, Dessert

Holly’s Junk Food Review Series: Peanut Butter Candy

July 5, 2017 By Holly

Happy Wednesday everybody!!! Today’s post was bound to happen because peanut butter has been my forever love… like, forever…I am especially partial to peanut butter and chocolate together, so with several new peanut buttery/chocolatey items having come out recently they were a must try. 

So, let’s get to it, first we have the Reese’s Pieces Big Cup…

Umm, excuse me Hershey Company, but are you guys mind readers or something? I mean seriously, y’all just combined 2 of my absolute favorite candies into one, holy moly.  For a split second I was concerned that it would be too much Reese’s peanut butter cup because these things are pretty massive, but I can also be really silly sometimes too.  These peanut butter cups are incredible, the crunch of the Reese’s Pieces inside the giant peanut butter cup is sooo delicious.  If you love both candies equally as well, then these are perfect for you.   These get a solid 9 out of 10,  and the only reason they didn’t get a 10 out of 10 is because they are so big I could only eat one in the packet instead of both of them.  ***as a side note, I have since bought the mini version of these, and they are just as amazing***

 

Next, we have the Butterfinger Peanut Butter Cups…

So, I almost didn’t buy these, and I can honestly say that would have been a terrible mistake on my part.  I love Butterfingers, I love peanut butter, but I wasn’t so sure about the combo.  Whoa buddy, these are hands down my new favorite candy that I have tried in the past couple of years (this is no exaggeration).  These are the absolute most perfect combination of Butterfinger mixed with peanut butter, you can taste both ingredients equally, and they bring out the best in each flavor.  There is just the slightest little crunch in the middle like Butterfingers have, but the softness of the chocolate and peanut butter then kicks in.  These are magic, I don’t know what else to say except just go get some of these.  I (obviously) give these a 10 out of 10.

 

Lastly, we have the Reese’s Crispy Crunch…

So, you know those granola bars that literally break into a billion pieces when you barely touch them?  Yeah, just imagine that except with peanut butter and chocolate.  This candy bar isn’t terrible tasting or anything, it’s just nothing special and incredibly messy.  I get that in the name of the candy bar it says ‘crispy and crunchy’ but apparently that wasn’t enough warning for me, because this stuff got everywhere.  Overall, this candy bar just tastes like a crunchy, peanut buttery, semi-chocolate thing with nothing that differentiates it from any other candy with the same stuff in it.  I give this a 5 out of 10 because I didn’t even bother finishing this candy bar and I have no intention of buying one again.

Thanks so much for stopping by and if you have something you would like me to review, give me a shout!

Have a wonderful day!!!

Filed Under: All Recipes, Candy, Junk Food Review

Repost–Southern Salsa

July 3, 2017 By Holly

Happy Happy Monday y’all!!! and early Happy Fourth of July!!!  This post is from a couple of years ago and is such an easy and delicious recipe, I thought it would be awesome to share with your friends and family tomorrow, so here we go!!!  I hope you get to enjoy this delicious salsa, have a fantasticly fun and safe Fourth and thank you so much for stopping by!!! πŸ˜€

southern-salsa| HollysCheatDay.comI bring to y’all today Southern Salsa, also known as Southern Caviar which obviously makes people think of fish eggs, which doesn’t sound appetizing, which makes me call it Southern Salsa…anyways…I have to admit I was super skeptical about this recipe when my mom gave it to me. 

southern-salsa| HollysCheatDay.comYes there’s some good pieces to the puzzle but I was worried about how they would all come together (vinegar, Tiger Sauce, sugar?!?!) Well, I should have known better than to doubt the recipes my mom gives me because this dip is the bee’s knees. 

southern-salsa| HollysCheatDay.comThe sauce and corn make it quite a bit sweeter than I had expected (which is a good thing), but there is also a tangy kick too, and the softness of the black eyed peas and the crunch of the bell pepper and onion makes for one heck of an awesome dip.  Just try having one bite of this stuff, this dip is full on addictive.  Enjoy y’all!

Start with your black eyed peas…

southern-salsa| HollysCheatDay.com       Rinse and shake off…

southern-salsa| HollysCheatDay.complace into your bowl, then place your drained corn into your bowl too…

southern-salsa| HollysCheatDay.comnow chop up your bell pepper (use as little or as much as you like)…

southern-salsa| HollysCheatDay.complace into your bowl…

southern-salsa| HollysCheatDay.comnow chop up your onions (again, you can use as much or as little as you like)…

southern-salsa| HollysCheatDay.complace into your bowl…

southern-salsa| HollysCheatDay.comnow for the sauce…place sugar, vinegar, and tiger sauce into your bowl…

southern-salsa| HollysCheatDay.comwhisk, whisk, whisk then dunzo…

southern-salsa| HollysCheatDay.compour sauce onto salsa, mix, then enjoy!!

southern-salsa| HollysCheatDay.com

Southern Salsa
2015-05-12 10:39:06
A wonderful dip filled with black eyed peas, corn, bell pepper and covered in a delicious sauce.
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THE SALSA
  1. 2 Cans of Black Eyed Peas, Drained and Washed.
  2. 1 Can of White Corn Kernels, Drained.
  3. 1/4-1/2 of a Vidalia Onion, Chopped.
  4. 1/2 of a Red Bell Pepper, Diced.
  5. Salt and Pepper to Taste.
THE SALSA SAUCE
  1. 1/2 Cup of Granulated Sugar.
  2. 1/2 Cup of White Vinegar.
  3. 2 Tablespoons of Tiger Sauce.
FOR THE SALSA
  1. Pour both cans of your black eyed peas into your strainer, thoroughly rinsing them off with water, then place into your bowl.
  2. Drain your corn and place into your bowl with your black eyed peas.
  3. Dice up your bell pepper and place into your bowl and mix all of these ingredients together with a spoon.
  4. Chop your onion into small pieces (or larger if that is your preference), then place into your bowl--you may use more or less onion depending on your tastes.
FOR THE SALSA SAUCE
  1. In a separate medium sized bowl place your sugar, vinegar and tiger sauce, then whisk these ingredients together until well combined.
  2. Now pour your sauce onto your salsa, mixing well, then salt and pepper to taste.
  3. Either serve immediately with chips or cover and place in fridge--the flavors get even better when they sit for an hour or more.
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Dip, Savory

Banana Bread Bottom Cheesecake

June 30, 2017 By Holly

Happy Happy Friday y’all!!!  I’m waaaay excited to share today’s post with you guys. I’ve had it on my ‘to make’ list now for at least a month after seeing it on Buzzfeed Food a while back, and I was honestly annoyed at myself for not having thought to make something like this before.  

If I’m being honest (and why wouldn’t I be?) I think I waited so long to make this because I was little intimated to make this,  solely based on past attempts at making anything layered and totally botching it up. 

Holy crud, I wish I had made this sooner, it is soo darn easy to make and holy moly is it decadent and rich.  The banana bread layer smelled absolutely heavenly baking and turned out sooo moist and delicious, and the cheesecake layer couldn’t have been more creamy or easy to make. 

I seriously need to start putting this no-bake cheesecake layer on top of everything, like today.  Banana bread on it’s own is always awesome, but then throw a thick layer of cheesecake on top? wowza, this dessert is a freaking star dessert, if you bring someone this, they will officially love you forever, just saying. 

Oh, did I mention that I also made a whipped cream for a topping with just a bit of cream cheese in it to keep it stabilized with just a hint of caramel thrown in?  Oh yeah, it’s incredible, then maybe throw some bananas and a dash more caramel on top and this is not only insanely good but also beautiful.  I really hope y’all get to enjoy this soon and thank you so much for stopping by!  Have a wonderful weekend everybody!!!   

bananas to be smooshed (you’ll see semi-ripe bananas & the 1 previously frozen very ripe banana-forgive it’s ugliness)…

all smooshed…

now add the egg, oil, sugar and vanilla…

mix, then add the dry ingredients…

mix, mix, mix (don’t over mix) then into your pan…

nice and baked…

now for the cheesecake, cream cheese…

mix that up, then heat up your milk and put gelatin in it…

place milk with dissolved gelatin into the cream cheese mixture…

nice and smooth…

then onto the banana bread…

let it cool for a while and enjoy!!!

 

Banana Bread Bottom Cheesecake
2017-06-26 11:24:15
Deliciously moist banana bread topped with a no bake cheesecake that is rich and creamy.
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THE BANANA BREAD
  1. 4 Ripe Bananas.
  2. 4 Tablespoons of Vegetable Oil.
  3. 1 Egg.
  4. 1/2 Cup of Sugar.
  5. 1 Tablespoon of Vanilla Extract.
  6. 1 1/2 Cups of All-Purpose Flour.
  7. 1 Teaspoon of Baking Powder.
  8. 1 Teaspoon of Baking Soda.
  9. 1/4 Teaspoon of Salt.
  10. 1 Teaspoon of Cinnamon.
  11. 9" Springform Pan.
THE CHEESECAKE LAYER
  1. 4 (8 Ounce) Blocks of Cream Cheese, Softened.
  2. 1/2 Cup of Sugar.
  3. 1 Tablespoon of Vanilla Extract.
  4. 1 Cup of Milk.
  5. 1 Tablespoon of Gelatin Powder.
  6. Caramel Topping For Garnish (Optional).
  7. Bananas For Garnish (Optional).
THE WHIPPED CREAM TOPPING (OPTIONAL)
  1. 2 Cups of Cold Heavy Whipping Cream.
  2. 4 Ounces of Cream Cheese, Softened.
  3. 1/2 Cup of Sugar.
  4. 3 Tablespoons of Caramel Topping.
FOR THE BANANA BREAD
  1. Preheat your oven to 350 degrees F.
  2. Liberally spray your springform pan with non-stick cooking spray and set aside.
  3. In a large bowl, mash your bananas with a fork until smooth.
  4. Now add the oil, egg, and sugar and mix until combined.
  5. Now add the flour, baking powder, baking soda, salt and cinnamon, mix until just combined, make sure not to over mix.
  6. Pour banana batter into the pan and bake for 25-30 minutes or until the top is set, remember every oven is different so make sure not to over bake.
  7. Take out of the oven and make sure to cool completely before putting the cheesecake layer on top, otherwise it might melt off.
FOR THE CHEESECAKE
  1. With a handheld or stand mixer with paddle attachment, place your cream cheese into your bowl and beat until smooth.
  2. Now add the sugar and vanilla and mix again until smooth.
  3. Microwave your milk until hot, about 2 minutes and add the gelatin powder to the milk.
  4. Quickly stir until the gelatin is dissolved thoroughly into the milk, then pour this mixture into the cream cheese and mix until smooth.
  5. Pour the cheesecake mixture over the cooled banana bread and spread evenly.
  6. Cover and place into the fridge for at least 3 hours or preferably overnight.
  7. Top with the whipped cream (optional) banana slices and caramel and enjoy!!!
FOR THE WHIPPED CREAM (OPTIONAL)
  1. With a handheld or stand mixer with whisk attachment, place your cream cheese and sugar into your bowl and beat until smooth.
  2. Now add the heavy whipping cream and whisk until stiff peaks form.
  3. Add the caramel topping to the whipped cream, mix until well combined, pipe or spoon this mixture onto the top of your cheesecake with banana slices and more caramel sauce if you choose and enjoy!
Notes
  1. The whipped cream is totally optional but not only was is incredibly delicious but it also looked really pretty on top as well, I used an open star tip and piping bag to pipe on top.
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Cheesecake

Holly’s Junk Food Review Series : New Oreos Part 2

June 29, 2017 By Holly

Happy Happy Thursday everybody!!!  So we have Part 2 today for the review of Oreos because I didn’t want to throw 5 Oreo reviews into one post.  I dont want y’all to start thinking I’m obsessed with food or something hehe.  

I think I got lucky and easily found these Coconut Oroes in a store –the only Oreo that I have reviewed I might add.  I was pretty stoked to try these, because coconut is one of my absolute favorite flavors and the addition of chocolate to it is pretty much an A+ always…

look how thin…

These are the first Oreo Thins I’ve ever tried, and honestly I have had zero desire to do so because why would less creme filling and thinner cookies be a good thing?  I’m seriously regretting having had these be the first thin version I’ve ever eaten because ewww.  Y’all, the absolute first thing I thought when I bit into this cookie was, ‘OMG this tastes like Hawaiian Tropic sunscreen!’  To clarify, obviously I have never actually ingested sunscreen but you know when something tastes like the smell of something? Yeah, that is what these Oreos are, a bit of chocolate mixed with tropical smelling sunscreen.  Wow these were disappointing, I sooo love coconut but these were a disaster.  I’m not sure how they packed so much flavor in so little creme filling, for that I will give them some credit.  On the bright side, I did like the thin texture of this cookie and am now considering trying the regular chocolate Oreo thins minus the awful that is this version.  These get a 2 out of 10.

Again, another flavor of Oreo that I went to umpteen thousand stores and an empty spot where they should be was all I found.  Sooo back to Amazon to order these bad boys, and since salted caramel is always a yes in my book I didn’t complain too much when I ordered them.  Update—the morning I was going to review these, I went to the grocery store to pick up some odds and ends and they had 4 gazillion bags of these, a good thing too,  because the bag that was shipped to me had apparently been dropped numerous times and the cookies were basically dust.  

inside of the cookie thins…

It is a darn good thing that these cookie thins ended up being totally awesome and delicious because I went through a lot of irritation to get them haha.  First off, I absolutely love the texture of these cookies, they have a nice little crunch, but still a bit soft, and for such thin cookies, they packed a lot of flavor into them.  These are on my new favorites list because I just couldn’t stop eating them.  They don’t necessarily have a strong salted caramel flavor, but it’s still a rich, caramel-esque flavor.  I love these, go get some for yourself I think you’ll love them too.  These get a solid 10 out of 10.

Thank you so much for stopping by and if you have something you would like me to review just give me a shout!

Filed Under: All Recipes, Junk Food Review

Holly’s Junk Food Review Series : New Oreos Part 1

June 28, 2017 By Holly

Happy Happy Wednesday everybody!!! I’ve been such a long time fan of Oreos in general,  as well as all of their limited edition, usually seasonal flavors.  Obviously,  the plethora of new and fun flavors that have recently come out has basically been like Christmas for my inner chubby kid.  I do want to point out that these were almost all impossible to find,  which is super irritating because I don’t at all live in the middle of nowhere, I live in a large bustling city and I swear there is a conspiracy or something haha.  If anyone out there has a BFF or cousin or something at Nabisco would you please pass along the message to send all new Oreo flavors directly to Atlanta, mmkay, thanks!  Anyways, onto the first one…

In keeping with the whole couldn’t find theme, after visiting a million stores, I finally broke down and ordered these Waffles & Syrup Oreos on Amazon (for triple the price they should have been she says bitterly to herself) and I have yet to see these in any stores even as recently as of this morning, sigh.  But, these were everywhere on social media and I just couldn’t wait to get my hands on them…

the inside, and I do appreciate the attempted ‘syrup’ look…

Okay, so in typical Oreo fashion, these are tasty, but I don’t go ‘holy cow are you sure these are really cookies and not real Waffles and Syrup?!’  There is maybe, just maybe a hint of syrup you can taste and if you close your eyes and imagine really hard, they might taste like waffles with syrup.  Still, these were still super yummy golden Oreos that were just a little bit different, if you have them in your area, by all means give them a try.  These get an 8 out of 10.

For the second Oreo, these Fireworks Oreos were also ones that I had to originally order online because they were nowhere to be found, but now they’re everywhere haha, oh well.

look at those popping candies…

So, my biggest concern was that the popping candy was going to be overly fruity and be a weird mix with the chocolate cookie part, and I totally had nothing to worry about.  These cookies are super duper awesome.  They taste like a typically delicious classic Oreo cookie except the extra fun of the mild crunch of the candy and a bit of popping.  Don’t worry there’s not enough candy in the creme filling to make you look like you’re foaming at the mouth or anything, just a little bit of fun.  I like these so much,  I just bought more for my next cheat day πŸ™‚  These get a solid 10 out of 10.

I want to let you guys know that I literally stalked Wal-Mart waiting for these Jelly Donut Oreos to arrive there, like, to the point I actually got weird looks from people there if that tells you anything, that’s how obsessed I was to try them.  On the bright side, I didn’t have to pay 3x the price to order them online see above bitterness…

Again, nice little visual for the ‘jelly’…

It didn’t dawn on me until later that it is not denoted anywhere, or at least where I’ve seen what flavor jelly this is supposed to be.  Grape? maybe, but I do have a preference for raspberry filling in real doughnuts, just FYI.  Anyways, again, this ended up being another typically tasty Golden Oreo, but that ‘jelly’ flavor leaves a lot to be desired.  Can you see how ‘wet’ it looks in the picture above? yeah, that’s weird, not sure why it had that texture,  and the flavor was ambiguous in it’s fruitiness (literally words I never thought I would put together).  That ‘jelly’ part was pretty acidic tasting which wasn’t exactly what I was hoping for.  I only ate one of these if that tells you anything, I literally don’t do one of anything when it comes to food.  In the future, I’ll just stick to real jelly filled doughnuts instead of cookies pretending to be them.  These get a 6 out of 10 and only that high of a score because me and Oreos go way back, I am still a loyal Oreo fan after all haha.

I hope you’re having a wonderful day and as always I totally appreciate every single one of you for stopping by…Also, anything you want me to review? Give me a shout!

Filed Under: All Recipes, Junk Food Review

No Churn Avocado Ice Cream

June 26, 2017 By Holly

Happy Happy Monday y’all!!!  It’s totally decided to be all out summer around these parts the last several weeks…hello humidity, hello constant boob sweat #sorrynotsorry and hello sweat-stache’s when you’re trying to keep your makeup looking cute #againnotsorry.  It sounds like it, but I’m honestly not complaining because me and winter do not get along,  except that Christmas happens during that dreaded season–honestly have no idea how y’all who live up north and get actual winter stand it. 

Anyways, with the whole hot has all get out thing happening, for those of you who are not fans, I have wonderful news, it’s officially ice cream season, yippeee!!!  Ice cream is pretty much always a good idea this time of year and it’s the perfect vehicle for cooling you off, well food-wise that is anyway.  I am particularly fond of homemade ice cream because I have always found it to taste better, a lot more trouble than going to the freezer section of the store? yes, but definitely super tasty. 

That is why I have had this recipe marked for over a month now to make, because it’s no churn, and the less pieces of kitchen equipment to be lugged around used is always better.  This one is courtesy of the Food Network, and myself having yet to dabble in any kind of avocado dessert thing, I figured this would be the way to go.  Any recipe that has sweetened condensed milk and whipped cream is bound to be good, and at the very least cover up a potentially weird vegetable thing going on. 

I should not have at all worried about this being funny tasting, because this ended up just being a really uniquely rich ice cream.   At first bite,  you almost think you taste the slightest hint of avocado,  but then it switches to this dreamy homemade ice cream that is just a little bit different.  I definitely recommend getting your nosh on with this ice cream.  I hope you all have a fantastic day and thank you so much for stopping by!!!  

Avocado, lemon juice, sweetened condensed milk, and pinch of salt into the blender…

all blended…

 place avocado mixture into a separate bowl…

heavy whipping cream & sugar into your mixing bowl…

stiff peaks…

1/2 of the whipped cream into your ice cream mixture…

getting folded in…

now for the other half…

all mixed in, mmmm…

and into your loaf pan to freeze for a bit…

and enjoy!!!

 

No Churn Avocado Ice Cream
2017-06-20 07:25:06
Uniquely delicious, this avocado ice cream is a breeze to make, perfect for those hot summer days.
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Ingredients
  1. 4 Ounces of Avocado or About 1/2 of 1 Large Avocado, Pitted & Sliced.
  2. 1 (14 Ounce) Can of Sweetened Condensed Milk.
  3. 2 Tablespoons of Lemon Juice.
  4. Dash of Salt.
  5. 2 Cups of Heavy Whipping Cream, Cold.
  6. 1/4 Cup of Granulated Sugar.
  7. 9x5 Loaf Pan, Chilled.
Instructions
  1. Place your loaf pan into the freezer for at least 15 minutes before you place your ice cream into it.
  2. In a blender, place the avocado, sweetened condensed milk, lemon juice and dash of salt, blend until smooth, transfer to a large bowl and place in the fridge while you make the whipped cream.
  3. With a handheld or stand mixer with whisk attachment, place your heavy cream & sugar into the bowl and beat until stiff peaks form.
  4. With a spatula, gently fold 1/2 of the whipped cream into the avocado mixture, and when mixed in, mix in the other half of whipped cream until completely blended in.
  5. Evenly pour your ice cream into the loaf pan, cover and place into the freezer for at least 4 hours or preferably overnight.
  6. Serve and enjoy!!!
Adapted from Food Network
Adapted from Food Network
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Dessert

Peanut Butter Cup Ice Cream Pie

June 23, 2017 By Holly

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 πŸ˜€

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
2017-06-19 12:28:21
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/

Filed Under: All Recipes, Dessert, Pie

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