HOLLY'S CHEAT DAY

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

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Holly’s Junk Food Review: Ben & Jerry’s Ice Cream

June 21, 2017 By Holly

Happy Happy Wednesday everybody!!!  Thought I would offer y’all some hump day fun and review some Ben and Jerry’s ice creams.  In all honesty, I only know for sure that one of these ice creams is brand spanking new (because I no joke waited for it’s arrival in stores), but the others, no idea, I think they are probably considered new-ish.  Anyways let’s get to it…

First we have the ‘One Love’ ice cream which is a banana ice cream with caramel swirls and little chocolate peace signs.  This was the ice cream that I knew was about to be released and went on the hunt for the day it was supposedly out, and obviously the one I was most excited about trying…

don’t we all like to see what the ice cream looks like when the top is first taken off?…

all that delicious caramel goodness and just enough chocolate…

Ok y’all, this ice cream met every expectation I had and then some.  The banana ice cream is sooo good, it tastes like fresh banana bread, not that artificial banana candy flavor that leaves an after taste.  The caramel was super gooey (the way it should be) and perfectly swirled throughout, seriously the ratio was perfect.  Again, the little chocolate peace signs were just enough, not too much and the mix & ratio of everything just worked, it is sooo good.  I really hope they keep this flavor around,  it does not need to be a limited batch, this is a for sure 10 out of 10. 

Okay, next we have the ‘Oat of the Swirled’ Ben & Jerry’s Ice cream which is a buttery brown sugar ice cream with fudge flakes and oatmeal cinnamon cookie swirls…

nice and opened…

nom…

So first, the brown sugar ice cream is just as delicious as I had anticipated, and in my opinion,  brown sugar ice cream should really be the base far more than it is because, yum, it is nice and rich and is just different enough without being crazy.  The oatmeal cinnamon cookie swirl, is also as amazing as I had hoped it would be.  The texture is just like raw oatmeal cookie dough, which is swirled throughout.  Ok, so onto the fudge flakes, which were more like giant fudge chunks, which there were too many of and at times overpowered the whole flavor scheme.  The chocolate could have been left completely out and I would have been thrilled and if they I had,  I would have given this ice cream a 10 out of 10, since that is not the case, I give this ice cream an 8 out of 10.    

Here we have the ‘Spectacular Speculoos Cookie Core’ ice cream which is a dark caramel and vanilla ice cream with Speculoos cookies and a Speculoos Cookie Butter core.  Ever since my discovery of cookie butter I’ve basically been obsessed, so I had to try this one (think I would have preferred if it was Biscoff cookie butter but whatevs). 

I scooped out some of the ice cream so y’all could see more of the cookie butter core, mmm…

look at all that cookie butter…

First off, the description says that the ice cream is dark caramel mixed with vanilla ice cream, but honestly I did not get a hint of dark caramel which was disappointing.  The ice cream base tastes like a basic mild caramel flavor which is fine but not mind blowing like I had hoped for.  They also said there were cookie pieces, and honestly didn’t find too many of those, so that was meh.  Now, the cookie butter core is a another story, that thing is throughout, thick and absolutely delicious, I could have sat there and dug out the core, eaten that and been totally fine.  Overall, this is a good ice cream, just not as good as it could have been.  If the ice cream base had been a full on dark caramel, it would have bumped this stuff to a 9 out of 10, instead I give it a solid 7 out of 10. 

Lastly, we have these Pint Slices in Americone Dream.  The flavor Americone Dream has been one of my favorite flavors for a few years now because, sweet a little bit salty, and some crunch,  so I was way excited to try these.

looks promising…

the inside…

Y’all, this has to be hands down the most disappointing ice cream item in the history of ice cream!  I absolutely love Americone dream ice cream, it’s totally awesome with all the crunchy semi-salty bites of chocolate covered waffle cones and the swirls of caramel, noms! Unfortunately, these pint slices literally contained none of that stuff.  This was basically cruddy vanilla ice cream wrapped in cruddy chocolate.  The whole thing tasted like freezer burn and I threw them all out—I NEVER throw out ice cream! Do not waste your time with these things, I give them a solid 1 out 10.  Sounds harsh, but seriously, just Ben & Jerry’s just stick to what you know, awesome ice cream.  

Thanks so much for stopping by and if there’s something you would like me to review next, just give me a shout!

 

Filed Under: All Recipes, Junk Food Review

Easy Garlic Feta Dip

June 19, 2017 By Holly

Happy Happy Monday everybody!!! It just dawned on me yesterday that not only is The Fourth of July around the corner but we’re half way through the year already, WTH?!  Now, there’s not a darn thing I can do to slow down the year from absolutely flying by, but I can give you guys a super amazing and easy dip to make for the fourth, or really any day. 

I know that typically hot dogs,  hamburgers, beans, and coleslaw are the normal kinds of foods served, and don’t get me wrong they’re awesome,  but there is always, always a place for dips.  I will forewarn you that the recipe below is a pretty small portion, but not to worry, this is easily tripled if you have a much larger crowd to feed (or an especially healthy appetite like I do).  Also, this is very garlicky, AKA not a great first date food haha…I swear I’m not trying to talk anyone out of making this dip because I freaking love this stuff, I just want to give you a heads up is all. 

It’s definitely one of those dips that you and everyone else will just keep going back for more.  It has tons and tons of garlic flavor (obvi), wonderfully savory and just enough creamy–thank you cream cheese haha.  I found pita chips to be the perfect vehicle for this dip into my pie hole mouth, but some raw veggies would also be wonderful too.  Y’all, I wish all of you a wonderful Monday and thank you so much for stopping by!!!

ingredients into your food processor…

mix, mix, mix…

and enjoy!!!

 

Easy Garlic Feta Dip
2017-06-16 11:27:43
Wonderfully savory and easy dip filled with garlic, feta and cream cheese.
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Ingredients
  1. 4 Ounces of Cream Cheese, Softened.
  2. 6 Ounces of Feta Cheese.
  3. 1/3 Cup of Plain Greek Yogurt, 2% Fat.
  4. 1-2 Cloves of Garlic.
  5. 2 Teaspoons of Lemon Juice.
  6. 1-2 Tablespoons of Fresh Basil.
  7. Dash of Black Pepper.
  8. Dash of Dried Oregano.
  9. Food Processor.
  10. Pita Chips For Garnish (Optional).
Instructions
  1. In your food processor, place your cream cheese, feta cheese, yogurt, garlic cloves, lemon juice, and black pepper.
  2. Process your ingredients until smooth, garnish your dip with the basil and oregano and enjoy!
Notes
  1. I would definitely double or triple the ingredients next time I make this, this doesn't make a huge batch.
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Dip, Savory

Easy Ice Cream Cake

June 16, 2017 By Holly

Happy Happy Friday everybody!!!  Sometimes I come across recipes that are so awesome and ingenious, I literally go out that day and buy all of the ingredients to make it and plan to a tee how I’m going to do it. 

Today I’m sharing one of those recipes.  I’ve been a long time follower of Sally’s Baking Addiction and she had recently re-posted this recipe from a a year ago and I just couldn’t believe I had never made or seen something like this before.  I’ve seen homemade ice cream cakes made with ice cream sandwiches or bits of pound cake thrown in and that’s fine,  but I just love the idea of an all ice cream cake. 

Also, perfect timing, it’s starting to get pretty darn hot around here and it seems like everyone and their mother is having a birthday right now (and not to mention Father’s Day this weekend)…problem solved with this cake.  You’ll see that the original recipe used Oreo cookies as the crust, totally different flavors of ice creams, and a different top layer of ‘sauce’ but that’s what’s awesome about this cake. 

The possibilities are almost endless because you can pick whatever flavors you think would go best together and you can run with it.  This cake was a huge hit with everyone I shared it with and of course I loved it too.  It was just so decadent and fun with all of the flavor combination layers.  I’m already planning out the next one I make and what flavors I want to use, mmmm.  I hope you all have a wonderful Friday and a fantastic weekend!  Early Happy Father’s Day!!!  Thank you so much for stopping by!!!    

Biscoff cookies into the food processor…

you want them really finely crushed like so…

then into your bowl with the melted butter…

once mixed should look like wet sand…

firmly pressed into your pan…

once the crust has firmed up in the freezer, put the first layer of ice cream…

all spread out and re-frozen…

then the second layer of ice cream…

and while that’s re-freezing, heavy whipping cream getting whisked…(as a side note I put the melted Biscoff cookie butter on top of the 2nd layer, I just forgot to take a picture of it)…

then add the brown sugar…

then I piped the whipped cream on top (you can totally just spread it on, I was just feeling fancy that day)

my sous chef had been having a fit for the whipped cream, so obvi once I was done she got to enjoy this,  she was so excited I literally could not get a clear photo of her haha…

then lots of sprinkles & even a few Biscoff cookie crumbles…

and enjoy!!!

 

Easy Ice Cream Cake
2017-06-14 10:10:07
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THE CRUST
  1. 36 Biscoff Cookies, Crushed.
  2. 6 Tablespoons of Unsalted Butter, Melted.
THE CAKE
  1. 1.5 Quart of Homemade Style Vanilla Ice Cream (I Used Breyer's).
  2. 1.5 Quart of Salted Caramel Ice Cream (I Used Breyer's).
  3. 1 Cup of Biscoff Cookie Butter, Melted.
  4. 2 Cups of Heavy Cream.
  5. 4 Tablespoons of Light Brown Sugar.
  6. 1 Tablespoon of Vanilla Extract.
  7. 9x13 Pan.
  8. Sprinkles For Garnish (Optional).
  9. Crushed Up Biscoff Cookies For Garnish (Optional).
FOR THE CRUST
  1. Place your cookies into a food processor and pulse until very fine crumbs are formed, if you do not have a food processor, place into a blender or plastic bag and hit with a rolling pin.
  2. Now place your cookie crumbs into a bowl and add the melted butter.
  3. Mix the melted butter into the cookie crumbs until all is evenly covered.
  4. With a spatula, firmly and evenly press your cookie crumb mixture into your 9x13 pan.
  5. Place your pan into the freezer to firm up for at least 30 minutes.
FOR THE CAKE
  1. Scoop out the ice cream you plan on being your first layer into a bowl to let soften up for a bit, I recommend stirring it too, this will make it much easier to spread into your pan.
  2. Once your crust is ready, evenly place your first layer of ice cream onto your crust, then place back into your freezer for at least 20 minutes, while it's firming up, place your second ice cream flavor into another bowl to soften.
  3. Once your first layer is firm, evenly spread your second ice cream on top of the 1st layer of ice cream and place back into the freezer to firm up.
  4. Once the second layer is frozen, with a spoon drizzle the melted cookie butter all over the top and refreeze for about 10 minutes.
  5. For the last layer, place your heavy cream into a chilled bowl and with a handheld or stand mixer with whisk attachment, beat your whipped cream until stiff peaks form, then add in your brown sugar and whip until mixed in.
  6. You can either place your whipped cream on top of your cake with a spatula or if you want a more decorative look, you can pipe with a piping bag with an open star tip.
  7. Pour your sprinkles on top, serve and enjoy!!!
Notes
  1. Feel free to use equal amounts of Oreo cookies for the crust layer and different flavors of ice creams of your choosing.
Adapted from Sally's Baking Addiction
Adapted from Sally's Baking Addiction
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Cake, Dessert

Holly’s Junk Food Review Series: New M&M’s

June 14, 2017 By Holly

Happy Wednesday everybody!!!  I would like to think I’m a bit of an M&M connoisseur, because you know, me and M&M’s go way back, so I’m always super excited to try their new flavors when they come out.  In my opinion, most of their limited edition ones have been  a bit meh (I’m looking at you pumpkin pie M&M’s) but most of the time their new ones that end up sticking around have been pretty good and these are no exception, so here we go.  Just FYI I obtained all of these different flavors of M&M’s at Wal-Mart. 

First up, the new Caramel M&M…

all of the caramel goodness inside…

The caramel M&M’s were definitely the ones I was anticipating trying the most, because caramel and chocolate is pretty much perfection in my book.  For the size of the M&M’s I was surprised how much caramel they were actually able to fit inside, unfortunately, the caramel taste didn’t shine nearly as much as I was hoping for.  The chocolate flavor was still the most dominant but overall these are pretty good, not as good as I had hoped but not too shabby.  I give these a 5 out of 10, mostly because I will not go out of my way to buy these anytime soon.  

Now for the Coffee Nut M&M’s…

ready for their closeup…

I honestly went into trying these with no expectations, kind of seemed even a bit odd, but what the heck, figured I would give them a try, I mean, I love coffee and all.  I would like to preface this with, my absolute favorite M&M’s for years have been the Peanut M&M’s, hello sweet and salty goodness…so with that said, these Coffee Nut M&M’s may replace the Peanut M&M’s as my favorite they are that awesome.  I don’t know how they did it, but just imagine the wonderfulness of Peanut M&M’s with just the perfect hint of coffee, it totally sounds weird but it just completely works.  I give these a solid 10 out of 10, definitely give these a try y’all.

Now for the Strawberry Nut M&M’s…

Again, I went in with no expectations because of the randomness of the strawberry flavor.  When you open the bag there is a noticeable strawberry smell, and I loved the color scheme of the M&M’s for the whole strawberry schtick they had going.  At first bite I thought they might just be garbage but once the flavor of the peanut really started to mesh with the strawberry flavor, you start to get a peanut butter and jelly vibe which is unexpected by kind of neat.  I kind of like these M&M’s, not saying I’m going to buy up all of the bags before they go away but not bad at all.  I give these a 6 out of 10 just for uniqueness.

As always,  these reviews are just my opinion and you may love or dislike the complete opposite of me regarding these junk foods.  Thank you so much for stopping by and have a wonderful day!!!

 

Filed Under: All Recipes, Junk Food Review

Crockpot Devonshire Cream

June 12, 2017 By Holly

Happy Happy Monday everybody!!!  Oh my goodness y’all, it is such a good Monday too, because I have been soo anticipating sharing this recipe with everyone.  Okay, so first, let me tell y’all that yes, Devonshire Cream is in fact also called ‘clotted cream’ which let’s be real, sounds absolutely repulsive, blargh, so I will be referring to it by it’s much nicer name Devonshire Cream from here on out. 

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!!!!

Crockpot Devonshire Cream
2017-06-09 14:50:36
The easiest way to make the delectable Devonshire Cream aka Clotted Cream.
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Ingredients
  1. 1 Quart (32 Ounces) of Heavy Whipping Cream (I Used Ultra Pasteurized).
  2. 1 Crockpot (I Have a Cuisinart with a 2 Quart Pot).
  3. English Muffins (To Slather Cream On, Of Course).
Instructions
  1. 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).
  2. I placed my crockpot on the 'warm' setting for 12 hours and placed the cover on.
  3. Every crockpot temperature varies, just be sure that it will stay 180 degrees F.
  4. 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.
  5. 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!!!
Notes
  1. Yes! You can use Ultra Pasteurized Heavy Cream.
  2. Devonshire cream will stay fresh in the fridge for about 3 days.
  3. 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.
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Dessert, How To

Lemon Raspberry Punch

June 9, 2017 By Holly

Happy Happy Friday everybody!!!  Even more exciting than it just being Friday is that it’s a cocktail Friday, weee!!!  I’m just going to go ahead and pat myself on the back and say that I believe that I have really outdone myself with this cocktail. 

After my Lemonade Punch from last week, I’ve been all kinds of craving lemonade based libations and last time I was in the fruit drink section,  I saw this lemonade with raspberry in it and I knew I just had to try it.  Not only was it a pretty pink color, but raspberries are on my list of favorite fruits. 

Also, I like pink lemonade just fine, but this raspberry lemonade takes pink lemonade to a whole new level, in color vibrancy and taste.  I threw in some 7Up, for the reason that I had some hanging out in my fridge and because I wanted to up the sweet factor even more since Rum was going to be my choice of liquor for this cocktail. 

Let me tell y’all, it totally worked, this drink is bubbly, sweet and you would not at all know that a very strong liquor is hanging out in this cocktail.  Honestly this drink is so tasty, I could definitely have thrown in a bit more fun Rum. 

I’m in love with this drink and I no joke had to stop myself from downing the whole thing because I still had pictures and recipes to make and kind of doubt any would have turned out if I had haha.  Anyways, I hope you have a fantastic day and weekend and thank you so much for stopping by!!

if you would like to have a sugar garnish, do the following…

now, measure out the lemonade with raspberry…

now your 7UP…

and rum…

and enjoy!!!

Lemon Raspberry Punch
2017-06-05 05:50:14
Yields 2
Deliciously sweet and sparkly cocktail that is so easy to throw together.
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Ingredients
  1. 11 Ounces of Lemonade with Raspberry.
  2. 8 Ounces of 7Up or Lemon Lime Soda.
  3. 2-3 Shots of Rum.
  4. Fresh Raspberries For Garnish (Optional).
  5. Multi Colored Sugar For Garnish (Optional).
Instructions
  1. If you would like to have a sugar garnish on the rim of your glasses, place sugar onto a plate, run honey around the edges of your glasses and dip your glasses into the sugar making sure to cover completely.
  2. Measure out all of your ingredients, mix together and enjoy!!!
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Drinks

Holly’s Junk Food Review Series: Krispy Kreme Doughnuts

June 7, 2017 By Holly

Happy Happy Wednesday everybody!!!  I’m so excited about this new series I’m starting today, my junk food review! Weee!  Obviously, I love talking and writing about food, and not just the stuff that I make either.  I definitely throw myself into the category of junk food connoisseur, and am always looking for the newest candy or pastries for my cheat day, so I figured I might as well share my opinion here.  Ok, so today’s review are on 2 Krispy Kreme doughnuts because doughnuts are hands down one of my favorite junk foods like ever.  One is the limited edition Sea Salt Caramel with Ghirardelli chocolate and the other is one that’s been around for a bit I believe but I just recently tried, the New York Cheesecake doughnut.

First, the Sea Salt Caramel with Ghirardelli Chocolate…

cut in half…

Alrighty, so this is a doughnut that I’ve been eyeing for weeks and have been impatiently anticipating to try.  The breakdown of this doughnut is, a salted caramel filling, with a dark chocolate Ghirardelli topping with mini dark chocolate chips and big chunks of sea salt on top.  Ok, so basically I thought this doughnut was fine.  I was expecting the whole eye-rollingly good thing to happen, but it didn’t.  I found the dark chocolate flavor to be way too overpowering, to the point that the salted caramel (one of my fav things always) was lost.  Then the mini dark chocolate chips on top then added even more to the overpowering dark chocolate problem, and the salted caramel filling, which only tasted like plain caramel in the middle was a big giant blob and not evenly distributed.  Also, even though Krispy Kreme’s doughnuts are usually super soft and moist, I found the doughnut part to be a bit dry.  I’m not at all craving this doughnut so I give it a solid 5 out of 10.  Just for reference purposes, a 10 is something I will literally daydream about and make sure I eat on cheat days.

second, the New York Cheesecake doughnut…

cut in half…

Ok, so this is another doughnut I was really anticipating eating, and another that I was really let down by.  It should tell you something that I bought 2 of these, and only ate half of 1, that literally never happens.  The filling is supposed to be cheesecake filling, and the topping is supposed to be a cheesecake icing with graham cracker crumbs.  First impression is that the filling tastes nothing like cheesecake, it tasted overwhelmingly tart, like there was lemon in it, definitely a big strike because cheesecake is awesome.  I had high hopes for the graham cracker crumble on top, which I expected to at least be a bit buttery and really, it didn’t taste like anything except hard, dry pieces of stuff.  The doughnut tasted nothing at all like cheesecake to me, super huge disappointment, I give it a 2 out of 10.

Before any of grab your pitchforks because you happen to love these doughnuts, remember this is totally just my opinion, you may love these doughnuts.  Thanks for stopping by!!!

 

Filed Under: All Recipes, Junk Food Review

Peanut Butter Popcorn

June 5, 2017 By Holly

Happy Happy Monday y’all!!!  I hope everyone had a wonderful weekend, I definitely did. Finally went to see the new Pirates of the Caribbean movie which I personally liked, but the boyfriend wasn’t nearly as impressed haha.  I think he thought the best part was the movie popcorn and candy, which I’m totally down with, because a movie just isn’t the same without it. 

This is why I can’t stand going to see movies on non cheat days because it’s pretty torturous sitting there smelling all of that delicious popcorn and seeing the candy when you get to sit there pouting and not getting to have any.  It is totally a tradition for us to get the huge popcorn, and I sneak bring in one of those giant bags of Reese’s Pieces or Peanut M&M’s (don’t tell on me to the theaters hehe) and we’ll pour the bags of candy into the popcorn, mmmm.  Sweet and salty as I have mentioned a gazillion times is hands down my favorite combo, so even if a movie turns out to be poo, at least we have totally awesome snack foods. 

Enjoying this delicious combo regularly at the theater over the years got me thinking about a homemade spin that included all of the peanut buttery goodness and crunch of our ‘creation’ at the theater.  I decided it should be a peanut butter base on the popcorn and then there definitely needed to be the added crunch of some mini M&M’s, and because I love peanut butter, I thought some extra peanut butter chips could be thrown in as well.

OMG y’all, this popcorn turned out to be freaking fantastic! It is sooo rich, but you’ll fool yourself into thinking that you’ll have just a little bite,  but you will just keep going back for more and a little bit more and then you will look up and it will all be eaten haha.  This popcorn is crunchy, with all the flavor of peanut butter and the little chocolate bits of the M&M’s is just wonderfully decadent.  This is a must make, and it’s pretty darn easy to throw together too.  I hope you all have a wonderful day and thank you so much for stopping by!!! 

coconut oil into your machine…

popcorn kernels…

once the popcorn is done, place sugar and corn syrup in your saucepan…

boiling…

then throw in the peanut butter and vanilla…

all mixed up…

then pour all over your popcorn…

mix up…

place onto your tray, then pour M&M’s and peanut butter chips all over…

then bake for a bit…

and enjoy!!!

Peanut Butter Popcorn
2017-06-04 15:07:47
Delicious candied popcorn with peanut butter and mini chocolate candies and peanut butter chips.
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Ingredients
  1. 1/2 Cup of Popcorn Kernels.
  2. 1 Cup of Granulated Sugar.
  3. 1 Cup of Light Corn Syrup.
  4. 1 Cup of Creamy Peanut Butter.
  5. 1 Tablespoon of Vanilla Extract.
  6. 2 Tablespoons of Coconut Oil.
  7. 2 Teaspoons of Pink Himalayan Salt or Table Salt.
  8. 3/4 Cup of Peanut Butter Chips (Optional).
  9. 3/4 Cup of Mini M&M's (Optional).
  10. 1 Popcorn Maker.
  11. 1 Large Cookie Sheet With Sides.
Instructions
  1. Preheat your oven to 225 degrees F.
  2. Pop your popcorn with the coconut oil or according to the specific directions for your popcorn maker.
  3. Place your popcorn in a large bowl making sure to keep any up-popped kernels out and sprinkle the salt all over your popcorn, mix it in and set aside.
  4. In a medium saucepan, combine the granulated sugar and corn syrup.
  5. On medium heat bring the sugar and corn syrup to a boil and while stirring constantly, boil for 2 minutes.
  6. Remove from the heat and add the peanut butter and vanilla, stir well to combine and pour all over the popcorn and mix thoroughly until evenly coated.
  7. Evenly spread the popcorn onto the cookie sheet and pour your mini M&M's and peanut butter chips all over.
  8. Now place your popcorn cookie sheet into your oven and bake for 45 minutes, making sure to stir a little every 15 minutes.
  9. Take out of the oven, let it cool, break into pieces and enjoy!
Notes
  1. No problem if you don't have a popcorn maker, just use a lightly salted microwave popcorn version to equal out to about 4 cups of popped popcorn.
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Candy, Dessert

Lemonade Punch

June 1, 2017 By Holly

Happy Happy Cocktail Thursday everybody!!! It has basically been a week of non stop celebration for my birthday, so I figure, why stop now?  I promise you, any celebration you might be having will continue with this cocktail. 

The summer heat is finally starting to stick around here, which honestly, as someone who is a member of the ‘forever cold club’ I can’t say I’m too upset by this.  I know I’m definitely not in the majority in that regard, but even with my preference for the heat, I start craving all things citrus and fruity this time of year, so I’m always looking for new stuff to switch it up. 

This particular libation was a very happy accident due to the whole, let’s look and see what I have in my fridge and pantry, it’s a fun game if you haven’t played it before just FYI.  Anyways, I literally just started pulling out stuff I liked and thought might taste good together (and also might give it that kick, knowhatimsayin?) and voila! you have the Lemonade Punch. 

Just so y’all know, I’m calling it a punch not because it is a punch in the normal way, like the kind you serve at baby showers, I’m saying it will punch you in the face if you let it haha.  Y’all, this cocktail has vodka and Limoncello (say hello to the punch), lemonade (which I bought), ginger ale and lemon zest (hello again to the punch).  This is a delightful cocktail y’all, I recommend you making it soon and as always you can add more ginger ale to tone down the tart, or add more alcohol for a bigger punch, totally up to you.  Thank you so much for stopping by and I hope you have a fantastic rest of your week.  

Lemonade…

ginger ale…

vodka…

Limoncello…

and lemon zest…

and enjoy!!!

Lemonade Punch
2017-05-31 08:25:19
The perfect tart and delicious cocktail.
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Ingredients
  1. 2 Cups of Lemonade.
  2. 1 Cup of Ginger Ale.
  3. 2-4 Shots of Vodka.
  4. 4 Shots of Limoncello.
  5. 1-2 Lemons, Zested (Optional).
Instructions
  1. In a large measuring cup or pitcher, measure out all of your ingredients and mix together.
  2. For an extra bite of lemon, zest a lemon or two over your drink, mix again and enjoy!
Notes
  1. Please feel free to add more lemonade or ginger ale for a sweeter taste or more lemon zest for a more tart taste.
By Holly
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Drinks

Funfetti Cake Waffles

May 30, 2017 By Holly

Happy Tuesday y’all and I’m going to be self serving here for a second and say Happy Birthday to me!!!  I always feel silly being celebrated just because it’s my birthday because I didn’t actually do anything except be born, really, mom’s are the ones that should be celebrated since they do the whole birthing thing, but if you want to bring me cake (especially cake) and presents I won’t argue too much. 

It always makes me laugh when family and friends start asking me what I want for my birthday because ultimately the only thing I ever want is food (and maybe Lululemon gift cards hehe).  My favorite foods from my favorite restaurants are always the first thing to pop into my head, but only asking for food makes me feel like a goob but my inner fat kid is happy so I usually don’t. 

What I do do (I said doodoo hehe, also I am turning 5 this year, obvi) is make myself birthday waffles and I went extra special this year and made myself Funfetti Cake Waffles, OMG yes, actual cake batter waffles with all the extra awesomeness that is lots and lots of sprinkles.  Y’all these waffles are ridiculous. 

All the flavor and softness of cake, everything that is perfect about a waffle and let’s not forget how adorably birthday-ishly festive they are.  Basically I’m obsessed and these will be made every birthday morning from now on, or of course any cheat day.  Thank y’all so much for stopping by and I hope you all have a fantastic day!!!

funfetti cake mix…

eggs, oil, water…

all mixed up (and forgot to take a pic with the extra sprinkles)…

into your waffle maker…

and enjoy!!!

Funfetti Cake Waffles
2017-05-27 16:24:38
Yields 4
Delicious waffles made from Funfetti cake batter.
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Ingredients
  1. 1 (15.25 Ounce) Box of Funfetti Cake Mix.
  2. 1/3 Cup of Vegetable Oil.
  3. 1 Cup of Water.
  4. 3 Eggs.
  5. 1/4-1/2 Cup of Rainbow Sprinkles (Optional).
  6. Whipped Cream & Ice Cream For Garnish (Optional).
  7. 1 Waffle Maker.
Instructions
  1. Preheat your waffle maker on high.
  2. In a large bowl, place the cake mix, oil, water and eggs and with a whisk, mix until combined.
  3. Now stir in your extra sprinkles (which are optional) until evenly combined.
  4. Spray your waffle maker with non-stick butter spray and pour 3/4-1 Cup of batter into your waffle maker and cook for 3-4 minutes (every waffle maker is different so just keep an eye out) or until done.
  5. Finish making all of your waffles, serve warm with extra sprinkles, whipped cream and ice cream and enjoy!!!
Notes
  1. When using 3/4-1 Cup of batter, just know there will be some spillage of the batter on the sides of the waffle maker while cooking, but this makes for a thicker waffle.
HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Filed Under: All Recipes, Cake, Dessert

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