HOLLY'S CHEAT DAY

Sassy On Your Birthday Cocktail

May 30, 2016 By Holly

Happy Monday, Memorial Day & Happy Birthday to me! Wait, am I allowed to wish myself a happy birthday or is that completely lame?

Oh well… if it’s lame, my bad, if it’s cool, then I will say it again with this cocktail. This cocktail is so rich and creamy with the ice cream and delicious liqueurs, and let’s not forget fun because sprinkles haha.

Because it’s a real holiday (and not just my b-day) and wanting to keep this extra short and sweet so everyone can get to their families, friends and food, I hope you can enjoy this cocktail soon and thank you so much for stopping by!

cake vodka & white chocolate liqueur….

now the ice cream…

blend it all up and enjoy!!!

Sassy On Your Birthday

2016-05-29 19:25:08

Delicious dessert like cocktail.

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Ingredients

2 Ounces of Cake Flavored Vodka.
2 Ounces of White Chocolate Liqueur.
4-6 Scoops of Vanilla Ice Cream.
Sprinkles For Garnish (Optional).

Instructions

Place all ingredients into your blender and mix until smooth.
Pour into your glass and top with sprinkles if desired and enjoy!

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

Frozen Coconut Lemonade

May 27, 2016 By Holly

Happy Cocktail Friday and hello long holiday/birthday weekend to me!!!! Friend (the long weekend that is), you couldn’t have come any sooner. Y’all, at the expense of sounding like a complaining Cathy, it’s been a week.

I won’t go into the nitty gritty of it, but basically I’ve been so stressed and sleep deprived I burst a blood vessel in my eye (umm, ewwww) which I literally have never done in my entire life, what the flying heck?! Soo yes, birthday celebrations and ~~many, many~~ libations will be in abundance this weekend for me woohoo! Already day dreaming about cake & cocktails aaah 🙂

I made this frozen coconut lemonade my last cheat day, and y’all this is such an amazing cocktail. It’s delicious, not too sweet, and so nice and tart and super duper cold, which is perfect with the ever increasing temps outside. I will definitely be making this again this weekend because yum! Have a safe and wonderful long weekend y’all and thanks so much for stopping by!

sorry y’all, no step by step pics because you literally just throw everything into the blender 🙂

Enjoy!!

Frozen Coconut Lemonade

2016-05-26 08:56:51

Yields 2

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Ingredients

2 Cups of Ice.
6 Ounces Frozen Lemonade Concentrate (I Used Minute Maid from the Freezer Section).
1.5-3 Ounces of Coconut Rum ( I Used Malibu).
Limes, For Garnish (Optional).
Blender.

Instructions

I put every single ingredient into the blender (except limes), blend until smooth, and the ice is almost completely crushed, serve with a lime wedge and enjoy!!

Notes

This makes about 2, 8 ounce cups worth.
This would be easy to double or triple for guests, and feel free to add more lemonade concentrate if you like it more tart, and/or more rum if you like it stronger.

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

S’mores Bars

May 25, 2016 By Holly

Happy Wednesday everybody!! The long holiday weekend is sooo close to being here I can taste it! Strangely enough my birthday falls on Memorial Day this year, and I already know a wonderful treat that I’m going to have to make this year for it…these S’mores Bars!

Yes, I am definitely a huge s’mores fan in general, but there is something about summer time that makes me want them even more. Honestly, making s’mores can be a slight bit of a hassle because making them over your stove (which I have done a lot) seems unauthentic, as well as getting melted marshmallow on everything somehow, and making them on a campfire, well let’s just say I’m kind of an indoor girl haha.

I would like to think that I found not necessarily a replacement for delicious s’mores but a really cool cousin to them in these bars. If you looove fudgy, gooey chocolatey stuff, you’re gonna be in heaven. These are chocolate decadence with a hint of marshmallow and graham crackers.

Y’all I just love these bars, I highly recommend them for your Memorial Day get together. Have a wonderful day and thank you so much for stopping by!

one of your brownie mixes…

all mixed up…

into your pan…

then graham crackers…

marshmallows…

then more brownie mix, just to cover the marshmallows…

then bake, bake, bake, then a few more marshmallows…

then enjoy!!!

S'mores Bars

2016-05-24 10:20:35

Delicious, gooey, bars with all the flavor of S'mores.

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Ingredients

2 Boxes of Family Size Fudge Brownie Mix (Below Oil, Water & Eggs Called for on Box).
1 1/3 Cup of Vegetable Oil (2/3 Cup for 1 Box of Brownie Mix).
1/2 Cup of Water (1/4 Cup for 1 Box of Brownie Mix).
4 Eggs (2 Eggs for 1 Box of Brownie Mix).
7-9 Sheets of Graham Crackers.
2 1/2 Cups of Mini Marshmallows.
9x13 Pan.

Instructions

Preheat oven to 350 degrees.
Spray your 9x13 pan with Baker's Spray, set aside.
I recommend making your brownie mixes in separate bowls, so measuring it out will be easier, but in one bowl place your brownie mix, 2 eggs, 2/3 cup of oil, and 1/4 cup of water (according to the box directions) and with a handheld mixer, mix until smooth.
Then make your other brownie mix and set aside.
Pour your first bowl of brownie mix into your 9x13 pan.
Then layer your graham crackers on top of brownie mix.
Now evenly layer your mini marshmallows on top of your graham crackers.
Now evenly pour your other brownie mix on top of your marshmallows, not the whole bowl, just enough to cover the marshmallows.
Bake your bars for about 25-28 minutes, then place some more marshmallows on top of your bars and bake for an additional 3-5 minutes or until marshmallows have slightly turned brown.
Let cool completely to set, then cut up and enjoy!!

Notes

The original recipe only called for one box of brownie mix to be used and divide evenly, but I honestly found that not to be enough, and for the top layer of brownie mix, I didn't pour the whole bowl, just enough to make sure the mashmallows were covered.

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

Orzo Pasta Salad

May 23, 2016 By Holly

Happy Happy Monday y’all!!! I don’t know about you guys but I’m recovering from this past weekend big time. A really awesome long time friend was in town from Nola this past weekend, who is looking to move to the ATL, so obviously, you have to take your New Orleanian friend to bars.

So anyways, I know it’s a seemingly strange recipe for a cheat day, but I don’t get pasta except on cheat days, and this happens to be another fav of mine growing up that my mom would make during the summer.

Y’all this recipe is so easy, and every single piece of this salad is so fresh (hello basil & arugula) I literally can’t get enough of it. This can totally be used as a side dish or a main dish, which is always good when it comes to culinary indecision haha. Anyways, I’m going to go drink a gallon of water and eat some veggies or something and hope for the best haha. Have a wonderful day and thank you so much for stopping by.

Pasta into your pot…

nice and cooked…

pine nuts nice and toasted…

chop up your Arugula…

balsamic vinegar & olive oil…

pasta into the bowl…

arugula…

pine nuts…

fresh Basil…

tomatoes…

mix, mix, mix…

and enjoy!!!

Orzo Pasta Salad

2016-05-19 08:53:05

A delicious and fresh pasta salad filled with tomatoes, basil, arugula and orzo pasta.

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Ingredients

1 Cup (Measured Dry) Orzo Pasta, Cooked.
2.5 Tablespoons of Olive Oil.
2 Teaspoons of Balsamic Vinegar.
2 Large Tomatoes, Seeded & Diced.
2 Cups of Arugula, Coarsely Chopped.
1/4 Cup of Fresh Basil, Thinly Sliced.
1/4 Cup of Pine Nuts, Toasted (Brings Out the Flavor).
Pink Himalayan Salt (or Regular Salt) & Pepper to Taste.

Instructions

Cook and drain very well your orzo pasta, set aside.
Toast your pine nuts, just watch to make sure they don't burn, and set aside.
Chop up your Arugula, Basil and Tomatoes, set aside.
Now place your olive oil & balsamic vinegar in the bottom of your bowl.
Now add the rest of your ingredients on top of that, mix very well to make sure the dressing is covering everything, then liberally salt and pepper to taste, mix again and enjoy!!

Notes

You don't have to toast your pine nuts, but it brings out the flavor so much more.

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

Latin Lover Cocktail

May 20, 2016 By Holly

Happy Cocktail Friday everybody! Oh my goodness y’all this ddrrriiinnkk! I don’t even know if it’s fair to call this a cocktail because it tastes like the best smoothie you’ve ever, ever had.

Obviously the kind of liquor put in this is super yummy, but this doesn’t at all taste like it has alcohol in it, like at all. This is thick, creamy, fruity and deliciously cold. This cocktail will definitely be on my summer poolside list of drinks to beat the heat with, but since this doesn’t at all taste alcoholic just use caution and don’t suck this down due to its yumminess.

Honestly I’m sitting here drooling even looking at the photos of this drink, so yeah, just go ahead and make this you will definitely not regret it. I hope everyone has a wonderful Friday & a super fun weekend, and as always thank you so much for stopping by!

I honestly feel silly even putting direction photos below haha, but here you have all ingredients in a blender…

and after blending…

enjoy!!!

Latin Lover Cocktail

2016-05-18 12:49:35

Yields 2

Deliciously thick cocktail with ice cream, banana rum, coconut rum & fruit.

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Ingredients

2 Ounces of Coconut Rum (I Used Malibu).
2 Ounces of Banana Rum.
6 Ounces of Pineapple Juice.
2 Ounces of Cream of Coconut.
1 Cup of Raspberries.
2 Ounces of Heavy Cream.
2 Scoops of Vanilla Ice Cream.
Flaked Sweetened Coconut For Garnish (Optional).

Instructions

Place all ingredients into a blender, mix and enjoy!

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

Key Lime Trifle

May 18, 2016 By Holly

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

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

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

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

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

mix, mix, mix…

now, for the whipping cream…

whip, whip, whip until stiff peaks form…

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

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

yum…

ready to zest some key limes for your cool whip …

zest into your bowl… cool whip into your bowl

some more zest into your bowl…

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

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

then cookie crumbs…

the angel food cake pieces…

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

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

then enjoy!!!

Key Lime Trifle

2016-05-17 10:53:28

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

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THE KEY LIME FILLING

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

WHIPPED TOPPING

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

OTHER INGREDIENTS

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

FOR THE KEY LIME FILLING

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

FOR THE WHIPPED TOPPING

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

FOR THE OTHER INGREDIENTS

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

THE KEY LIME TRIFLE

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

Notes

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

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

Easy Blackberry Cream Pie

May 16, 2016 By Holly

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.

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.

Y’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…

water…

corn syrup…

now blackberries…

after cooking for a while, and we will let it cool for a while…

now for the cream cheese layer, cream cheese & powdered sugar…

mix, mix, mix…

now time for some cool whip…

mix, mix, mix…

now into your pie crust…

now for the cooled blackberry goodness (yeah its a bit messy, but cover it with some whipped cream hehe)…

and enjoy!!!

Easy Blackberry Cream Pie

2016-05-13 09:51:52

Delicious, gooey and flavorful raspberry pie with a cream layer.

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THE BLACKBERRY FILLING

3/4 Cup of Granulated Sugar.
3 Tablespoons of Cornstarch.
1/8 Teaspoon of Salt.
3/4 Cup of Water.
2 Tablespoons of Corn Syrup.
8 Ounces of Frozen Blackberries, Thawed.

THE CREAM CHEESE CENTER

6 Ounces of Cream Cheese, Room Temperature.
3/4 Cup of Powdered Sugar.
6 Ounces of Cool Whip.
1 Pre-Made Graham Cracker Crust (I Used Keebler).

FOR THE BLACKBERRY FILLING

In a medium saucepan on medium heat, place your sugar, cornstarch, water and salt and whisk together.
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.
Remove from the heat and let cool completely.

FOR THE CREAM CHEESE CENTER

With a handheld or stand mixer with paddle attachment beat your cream cheese and powdered sugar together until smooth.
Now add your cool whip to your cream cheese/powdered sugar mixture and beat until just mixed in.
Evenly spread your cream cheese mixture into the bottom of your pie crust.
Once your blackberry filling is completely cooled pour onto your cream cheese center, cover and refrigerate for at least 2 hours before serving.
Top with some whipped cream if so desired and enjoy!

Notes

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

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

Citrus Gin and Tonic

May 13, 2016 By Holly

Happy Cocktail Friday y’all!! Sometimes, okay, a lot of times, the weekend just can’t get here fast enough. This was definitely one of those weeks, the beginning of the week was pretty much poo, due to some weird semi-flu sickness I had going on, but I’m back to 100% now and ready to get the weekend going.

Due to the fact that a Gin & Tonic is pretty ‘my drink’ for the last several years, I felt it was time to add a little something extra to it. As the temperatures start to rise here, I crave cold citrus-ey fruit all the time and I thought that some of that goodness would be a delightful addition to my favorite drink.

I chose oranges and blood oranges solely due to the fact that they looked and smelled amazing when I walked past them at the store, and y’all these were the perfect addition to my favorite drink.

The fresh juice only added a touch of sweetness, but made the drink so fresh tasting, I really have to say that this drink is a must make for sure. I hope you have a wonderful weekend & thank you so much for stopping by!

Mmm fresh fruit…

look at all that fresh juice…

half into each glass…

your gin…

and your tonic water…

and enjoy!!!

Citrus Gin & Tonic

2016-05-11 12:33:01

Yields 2

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Ingredients

2 Large Blood Oranges.
2 Large Oranges.
1-2 Shots of Gin.
Diet (or Regular) Tonic Water, Chilled.
Zest of Oranges for Garnish (Optional).

Instructions

Juice all of your oranges into a bowl (I find it easier & less messy), until you have about a cup or more of fresh juice.
Pour equal amounts of juice into both of your glasses (should be about 1/2 Cup).
Now add 1-2 shots of gin into each glass, and fill the rest of your glasses up with your tonic water.
Zest both or either of your oranges over your glasses.

Notes

Feel free to experiment with other kinds of citrus fruits that you personally love.

By Holly

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

Prosciutto Wrapped Asparagus

May 11, 2016 By Holly

Happy Wednesday everybody! So I have another cheat day recipe today that I wouldn’t exactly consider a cheat day food, but it just so happens to be one of my favorites.

Prosciutto wrapped asparagus are probably one of my favorite side dishes ever, and one my mom has always made for any BBQ/steak family gathering. To me, these are hands down addictive, and I will practically eat my weight in these, I definitely have a sweet tooth a majority of the time, but these are just some of the tastiest little savory bites around.

Oh, and these are beyond easy to make too, the only thing I would do different next time is maybe get the prosciutto sliced just slightly thicker to make sure it doesn’t rip as easily while trying to wrap these. Oh, and you can totally use bacon but I love Prosciutto more because it crisps up much faster so you don’t risk burning your asparagus. Anyways, I totally recommend these for a side dish, much too yummy not to enjoy. Have a wonderful day and thanks so much for stopping by.

all the cut up asparagus spears & sliced Prosciutto…

roll, roll, roll…

all on your tray & drizzled with Balsamic Vinegar…

bake, bake, bake….

and enjoy!!!

Prosciutto Wrapped Asparagus

2016-05-10 11:59:29

Asparagus deliciously wrapped in Prosciutto with Balsamic Vinegar drizzled on top and baked to perfection.

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Ingredients

12-15 Slices of Prosciutto, Very Thinly Sliced.
25-35 Asparagus Spears.
Balsamic Vinegar, For Drizzling.
Baking Sheet.

Instructions

Preheat your oven to 400 degrees F.
Place aluminum foil on your baking sheet and spray with non stick spray, set aside.
Cut the harder ends off of your washed asparagus and set aside.
Bundle your asparagus in groups of 3 and very gently roll them up in a slice of Prosciutto, place on your tray, repeat until all asparagus are wrapped up.
Now drizzle some Balsamic Vinegar all over your asparagus spears and bake for 12-14 minutes or until desired level of golden brown doneness is reached.
Let cool slightly and enjoy!

Notes

Obviously, you can buy way more asparagus and prosciutto if feeding a larger crowd-and these go quickly!
I got my Prosciutto at the deli counter at the grocery store and had it sliced to the thickness that I wanted.

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

Protein Angel Food Cake

May 9, 2016 By Holly

Happy Monday everybody! I know, I know I did it again (in a very un-Britney way), I totally skipped this last cheat day, because sometimes I just need to haha. Unfortunately, skipping cheat days makes me want cake (cookies, pie, etc.) even more and sometimes those cravings need to be satisfied.

Luckily, I happened across this recipe on a Youtube channel of a fit girl I subscribe to called Chelsea Lifts, which I recommend checking out, she’s got a lot of great info.

After watching her video on making this recipe and how much she emphasized that this was the only protein baked item she had ever made that didn’t taste dry or chewy I knew that I had to make it.

Y’all I am genuinely impressed by how much like angel food cake this tastes, but as always with protein/lean food, it will never taste precisely like honest to goodness angel food cake, but this is yummy. I ate it with some Walden Farms sugar free syrup (yes, all the chemicals) and it was a genuinely good substitute for some cake. I hope you have a wonderful Monday and thank you so much for stopping by!

Everything except the protein powder into your bowl…

starting to get a little foamy…

see how you have stiff peaks…

now for the protein powder…

fold it in nice and gentle…

into your pan…

since it’s a smaller pan, see how much it’s puffing up…

and enjoy!!!

Protein Angel Food Cake

2016-05-08 14:17:42

All the wonderful flavor of angel food cake without the carbs or calories.

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Ingredients

7 Egg Whites, Room Temperature (Do Not Use Egg Whites From a Carton).
1 Teaspoon of Cream of Tartar.
Pinch of Salt.
1 Teaspoon of Vanilla.
1/8-1/4 Cup of Calorie Free Sweetener (I Used 1/8 Cup of Stevia In The Raw).
1/2 Scoop of Protein Powder (I Used PE Science Brand in Snickerdoodle).
6"- 8" Cake Pan (I Used a 6").
Sugar Free Syrup (Optional).

Instructions

Separate your egg whites and let them sit out for 2-2.5 hours to make sure they are room temperature.
Preheat your oven to 350 degrees F.
With a handheld or stand mixer with whisk attachment place all ingredients into your bowl EXCEPT the protein powder and beat, beat, beat until stiff peaks form.
Now gently fold your protein powder into your meringue, until mixed in.
Now pour your meringue into your cake pan and bake for 20 minutes or until golden brown on top and around the edges.
Cool and enjoy with some sugar free syrup if desired.

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