HOLLY'S CHEAT DAY

Easy Cream Cheese Bean Dip

April 13, 2016 By Holly

Happy Wednesday everybody! OMG do y’all hear that sound? yeah that’s the sound of me running around like a maniac since Monday (let’s be real, since last Friday) .

I can’t believe it’s only Wednesday, I seriously have no idea why it’s already been such a crazy week-maybe it has something to do with little to no weekend- but on the positive side, crazy work weeks make for more enjoyable (hopefully lazy) weekends.

Oh well, guess I should get to the good stuff now. I wanted to get a jump start on Cinco de Mayo, which I always feel silly about celebrating because it’s not really a holiday for us here in the U.S. of A. but heck, any reason to ~~overindulge~~ eat delicious Mexican food & Margaritas is always a good idea.

Oh, and I would like to add a disclaimer to this delicious & super easy dip that this is not at all going to be authentic Mexican cuisine, but y’all this is so good I hope you don’t care. I literally had this mixed up and ready to go into the oven in about 10 minutes, easy peasy y’all. Hope you have a wonderful day & thank you so much for stopping by!

Cream Cheese…

whip, whip, whip, then add your sour cream…

now your beans (I know, not pretty)…

taco seasoning…

mix, mix, mix (I know, kind of fug looking)…

into your dish…

then some cheese on top…

and enjoy!!!

yummy…

Easy Cream Cheese Bean Dip

2016-04-12 14:16:43

Creamy, easy & a bit spicy, this bean dip is a cinch to make & perfect for your Cinco de Mayo celebrations.

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Ingredients

1 Cup of Sour Cream.
1 (16 Ounce) Can of Re-fried Beans.
1 (8 Ounce) Block of Cream Cheese, Softened.
1 (1 Ounce) Package of Mild Taco Seasoning.
1/2 -1 Cup of Mexican Cheese, For Topping.
8" Inch Backing Dish or 8x8 Pan.
Tortilla Chips, For Dipping.

Instructions

Preheat your oven to 350 degree F.
With a handheld or stand mixer with paddle attachment place your cream cheese in your bowl and whip until smooth.
Now add your sour cream, beans & taco seasoning and mix until smooth.
Spread cream cheese/bean mixture evenly into your pan & top with your Mexican cheese.
Bake for 20-25 minutes or until hot & bubbly, and serve with tortilla chips.

Notes

It's 1/2-1 Cup of Cheese because it just depends on you preference, I like lots of cheese so I probably used a cup (or more hehe).

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

Very Vanilla Cupcakes with Whipped Strawberry Frosting

April 11, 2016 By Holly

Happy {Cupcake} Monday everybody! Another weekend that has gone by too fast, but on the bright side there are cupcakes, Oh, and y’all these are some ridiculous cupcakes too.

Summer is fast approaching, which means strawberries -one of my absolute favorite fruits- is coming into season, and also where you can usually find me lurking around the fruit aisle at the store sniffing strawberry boxes (creepshow, I know). Okay, that’s an exaggeration but I do love me some strawberries, which makes it hard to believe I have never made a strawberry frosting before (food blogger fail).

Obviously, I realized this needed to be remedied, and as I went on the hunt for a strawberry frosting, most I found seemed way, way too sweet buttercream versions, or they used frozen strawberries which, eww, not a fan at all. Soo, when you can’t find what you’re looking for, you just make it up. I decided the base for this frosting should be one I’ve made a gazillion times now, that’s kind of weird with the whole milk/flour mixture, but insanely, decadently good, and with fresh strawberries thrown in? Oh, Em, G y’all, this frosting is amazing.

There is no way that this frosting could be anything but the focal point, so I slapped (more like piped gently, but whatev) it on some vanilla cupcakes, and basically, these tasted like the best strawberry shortcake you’ve ever had in your life! Again, I am urging you to go out and make these ASAP because drroooll. I may or may not have eaten ~~all of them~~ a few of these, soooo yummy y’all. Thank you so much for stopping by & have a wonderful day!

Cupcake time, cake mix & vanilla pudding (the butter should have been whipped first, but I forgot)…

eggs, vanilla…

mix, mix, mix (then realized I forgot the dang butter)…

mix again…

now into your cupcake tins…

bake, bake, bake…

time to start some frosting, flour & milk into your saucepan…

on medium heat ,stir constantly & the texture should be like thin mashed potatoes…

after the milk/flour mixture cools, remove the stems of your strawberries & place into a food processor…

processed…

butter into your bowl…

whip, whip, whip & sugar…

whip, whip, whip again & nice and fluffy…

now add your milk/flour mixture…

now whip the ever loving heck out of it…

add your strawberries…

whip again…

and enjoy!!!

Very Vanilla Cupcakes with Whipped Strawberry Frosting

2016-04-07 14:13:57

Yields 24

Moist delicious cupcakes with a whipped frosting filled with fresh strawberries.

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THE VERY VANILLA CUPCAKES

1 (15.25 Ounce) Box of Butter Yellow Cake Mix.
1 (3.4 Ounce) Box of Vanilla Pudding Mix.
1 Cup of Whole Milk.
1 Tablespoon of Vanilla.
1 Stick (1/2 Cup) of Unsalted Butter, Softened.
3 Eggs.

THE WHIPPED STRAWBERRY FROSTING

10 Tablespoons of Flour.
2 Cups of Milk.
1 Teaspoon of Vanilla.
4 Sticks (2 Cups) of Unsalted Butter, Softened.
2 Cups of Granulated Sugar.
1 1/2 Cups of Strawberries, Stems Removed & Processed.

FOR THE VERY VANILLA CUPCAKES

Preheat your oven to 350 degrees F.
Place 24 cupcake liners in your cupcake tins and set aside.
With a handheld or stand mixer with paddle attachment place your butter in your bowl and whip until light and fluffy (the step by step pics above show the butter put in later because I forgot, easier to put in first).
Now add your cake mix, eggs & vanilla, dry vanilla pudding and mix until just combined.
Now add your milk and mix until combined.
Using an ice cream scoop or spoon, fill your cupcake liners 1/2 full and bake for 17-19 minutes (took mine out at 17), let cool completely.
Don't be alarmed if they sink down a lot after cooling, you can just cover it up with frosting.

FOR THE WHIPPED STRAWBERRY FROSTING

In a medium sized saucepan on medium heat, place your flour and milk in it stirring constantly until the texture becomes like thin mashed potatoes, add your vanilla and stir in then set aside and let cool completely.
Remove all of the stems from your strawberries and place in a blender or food processor and process until finely minced but not too fine, set aside.
In your mixing bowl add your butter and whip until slightly mixed.
Now add your granulated sugar to your butter and whip the heck out of it until light and fluffy.
Now add your cooled flour/milk mixture to your butter/sugar and whip, whip, whip it until the texture is like whipped cream.
Now add your strawberries to your frosting and mix until well combined.
Now you can spoon or pipe your frosting onto your cupcakes, and enjoy!

Notes

I recommend patting dry the strawberries due to moisture content making the texture of the frosting a little weird--but still delicious, don't worry.
I used a Wilton disposable piping bag with the tip snipped off to pipe the frosting due to the size of the strawberry pieces in the frosting.

By Holly

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

The Painkiller

April 8, 2016 By Holly

Happy Cocktail Friday y’all! I kind of feel like due to the name of this drink, that it should have some cool theme music to go with it, or it should be a professional wrestler or something, you know, in my world where drinks can be members of the WWE (I’m weird, sorry).

Anyways, aside from the fact that this drink has kind of a weird name, it is most certainly accurate. This drink is so tasty and ~~strong~~ smooth you will certainly not be feeling any pain/stress after you drink it (I’m not implying alcohol solves problems y’all) but it is so delicious & fruity it’s easy to drink. The only thing I will recommend when making this, is just make sure you’re not putting the cream of coconut

into your drink in anything but 100% liquid form otherwise it will ball up in your drink which totally happened to me, so if you need to zap it in the microwave, feel free to (run on sentences for days y’all). Anyways, it’s so Friday and so time to start the weekend this afternoon, I hope everyone has a wonderful & safe weekend and thanks so much for stopping by!

Rum (Jack Sparrow would be proud)…

pineapple juice…

orange juice (doesn’t have to have banana in it, but it was yummy)…

cream of coconut (see what I mean about it balling up)…

and enjoy!!!

The Painkiller

2016-04-07 10:09:45

Yields 2

Absolutely delicious & tropical cocktail, perfect for your staycation.

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Ingredients

4 Ounces of Rum.
2 Ounces of Cream of Coconut.
8 Ounces of Pineapple Juice.
4 Ounces of Orange Juice w/or Without Banana.
About 1-2 Ounces of Maraschino Cherry Juice.
Sweetened Coconut Flakes for Garnish (Optional).

Instructions

If you want to garnish your glasses with the coconut flakes, place honey around the edges of your glasses and dip into the coconut flakes to cover.
I recommend slightly warming up your cream of coconut to make sure it mixes in well.
Place your rum, pineapple juice, cream of coconut and orange juice into a large glass and mix together well.
Now evenly fill both of your glasses with your drink, and pour about an ounce (or more) of the maraschino juice into each glass or until the bottom of your glasses are red in color.
Garnish your glasses with a cherry in the bottom of each if you like and enjoy!

Notes

I only had orange juice with banana at my disposal, which tasted awesome in this drink but plain orange juice is still great.

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

Mandarin Delight Dessert Shots

April 6, 2016 By Holly

Hey y’all & Happy Wednesday! I can’t even begin to tell you guys how much I am loving everyone being on Spring Break this week, even if I’m not haha.

Seriously, my ~~never ending~~ morning/afternoon commute has literally been cut in half, aah, so nice, I wish everyone could just go on break for ~~forever~~ just a little bit longer. It’s like everyone & their mother has left the city for parts unknown, so basically it takes me a quick second to get everywhere (the store, the gym, etc.), so awesome. Sorry, I know I’m rambling about something that probably ~~none~~ most of you care about, but if you’ve ever driven in & around the ATL or LA then you feel me haha.

Anyways, on to what you’re probably really here for, dessert! So there are a couple of things that are super awesome about these Mandarin Delight Shots, firstly, these are stupid easy (like, super stupid) to make, secondly, they’re adorable (very reminiscent of Dr. Seuss according to my sis) & this is one of those dishes that could be dessert, but also a sweet side dish if you wanted to throw (or gently scoop) it into a giant bowl for your table instead of into little shots.

These little shots are fluffy, a little bit sweet, but not at all too sweet, soo good y’all. Well, I’m off to enjoy the extra couple hours I get in my day from my lack of commute this week & I just want to say thank you so much for stopping by!

Mandarin oranges into your bowl…

vanilla pudding mix…

Cool Whip (lots of it)…

mix, mix, mix…

and enjoy!!!

Mandarin Delight Dessert Shots

2016-04-04 14:25:49

Light and fluffy dessert filled with Mandarin oranges, Cool Whip & pudding.

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Ingredients

2 (15 Ounce) Cans of Mandarin Oranges In Light Syrup, Half Drained.
2 (3.4 Ounce) Packages of Vanilla Instant Pudding.
2 (8 Ounce) Containers of Cool Whip, Thawed.
Shot glasses (Optional).

Instructions

Drain about half of the juice your Mandarin oranges are in, set aside.
With a handheld or stand mixer with paddle attachment, place your oranges in your bowl.
Now add your pudding mixes & whipped topping and mix together until well combined.
Let your delight chill in the fridge for about an hour, then spoon or pipe your delight into your shot glasses & enjoy!

Notes

I used a plastic baggie that I filled with the Mandarin Delight & snipped the bottom part of the baggie to pipe into my shot glasses.
If you want this less fluffy, do not drain any of the Mandarin orange juice.

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

Peanut Butter Banana Cupcakes

April 4, 2016 By Holly

Happy Monday everybody! Y’all, so excited to share today’s recipe with you. Not only because they are insanely delicious but also because it’s a huge trip down memory lane for me–aside from the rum in the cupcakes of course.

As a kid I was literally obsessed with peanut butter & banana sandwiches (anyone else?), no joke, there was probably one summer that I ate 2-3 a day (obviously, my food obsession started early), and I kind of always felt like people would look at me funny when I ate one. I mean, I get it, bananas in a sandwich (insert dirty joke here) is probably going to seem weird, but that sweet & salty goodness that is the bananas mixed with the peanut butter, yum, yum, yummy.

So, on a day last week I randomly was craving all things peanut butter, and it got me thinking about a potential cupcake that encompassed one of my fav combos. Not gonna lie, I was kind of nervous that these might come out blargh, but holy moly y’all I am loving these sooo much.

The banana cupcakes are perfectly moist & filled with so much flavor & the whipped peanut butter frosting, ummmm, I had to make myself stop eating it out of the bowl so I would have enough for the cupcakes it is insane! I can’t tell you how many people who ate these that made the comment that they would have never thought to put these 2 together but it so works. Anyways, I hope some cupcakes can make your day a little brighter, and thank you so much for stopping by.

For the cupcakes, thawed bananas to start…

mix them up for just a bit…

now add eggs…

the sugar…

the oil…

mix, mix, mix…

now the flour, baking soda & baking powder…

mix, mix, mix, then add the rum…

mix in the rum, now time to go in your cupcake liners…

bake, bake, bake…

now time for frosting, start with butter…

After mixing, I realized I needed some more butter, so here’s the 3rd stick of butter…

mix again, and add your powdered sugar…

mix again…

time for heavy whipping cream…

mix, it looks a little funny & that’s okay…

now time for the peanut butter…

annnnddd, I’ll have y’all know my fluffy sous chef was about to have a fit for some peanut butter (her fav), so was standing right under my feet, I told her to move so I wouldn’t accidentally step on her paw, so she moved over and stuck her nose under the cabinet, as if I couldn’t see her…silly fluff monster…

anyways, mix your peanut butter frosting and pipe or spoon onto your cupcakes & enjoy!

Peanut Butter Banana Cupcakes

2016-03-31 13:05:31

Yields 24

Ridiculously moist banana cupcakes topped with a whipped peanut butter frosting.

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BANANA CUPCAKES

3 Cups of All-Purpose Flour.
3 Teaspoons of Baking Powder.
1/2 Teaspoon of Baking Soda.
2 Eggs.
2 Cups of Very Ripe Bananas (About 6-8 Bananas-preferably previously frozen & thawed).
1 1/2 Cups of Granulated Sugar.
1/2 Cup of Vegetable Oil.
1/4 Cup of Dark Rum.

PEANUT BUTTER FROSTING

2 Cups of Powdered Sugar.
2 Cups of Creamy Peanut Butter.
3 Sticks of Unsalted Butter, Softened.
2/3 Cup of Heavy Whipping Cream.
1 Tablespoon of Meringue Powder (Optional).

FOR THE BANANA CUPCAKES

Preheat your oven to 350 degrees F.
Place your paper liners into your cupcake tins, set aside.
With a handheld or stand mixer with paddle attachment, place your thawed (if previously frozen) bananas into your bowl, mix for just a little bit to start to break them up.
Now add your eggs, sugar & oil and mix until well combined.
Now add your flour, baking soda & baking powder, mix until just combined.
Now slowly add your rum (otherwise it will slosh everywhere) and mix until combined.
Using an ice cream scoop or large spoon, fill your cupcake lines 3/4 full and bake for 14-16 minutes (I took mine out at 16) or until they spring back to the touch & are slightly golden brown.
Let cool completely.

FOR THE PEANUT BUTTER FROSTING

With a handheld or stand mixer with paddle attachment, place your butter into your bowl and whip until light and fluffy.
Now add your powdered sugar one cup at a time and mix until smooth.
Now add your heavy whipping cream and mix, mix until well combined (the texture may look a little funny at this point).
Now add your peanut butter (and the optional meringue powder) and mix until well combined.
If piping onto your cupcakes, I suggest placing the frosting into the fridge for about 30 minutes due to it's thinner texture.
Then enjoy!

Notes

You don't have to use thawed out bananas that had been frozen super ripe, but you really must use super ripe bananas for the flavor & moisture
You can totally leave out the rum in the cupcakes, but it does add a depth to the flavor.
The meringue powder adds stability to your frosting if you're piping it onto your cupcakes.
I used a Wilton disposable bag & a closed star tip to pipe my frosting.

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

The Banana Rum Fun

April 1, 2016 By Holly

Happy Cocktail Friday everybody!! or better yet, Happy Birthday Dad! Must be awesome to have an April Fool’s Day birthday because it’s guaranteed no one will forget it 🙂 Anyways, being totally honest, as I’m sitting here writing this, I seriously can’t quit yawning.

I think at this point an IV of espresso (fyi when people say EXXpresso, my head almost explodes) would be the only thing to help, and for reals y’all it’s totally my fault. I have stayed up late almost every night this week to finish binge watching the first 3 seasons (specifically 2.5 because the 3rd season is broken up into 2 parts, whatevs) of The Blacklist–seriously, it’s that good, go watch it ASAP, and if you do, you have to watch from the very first episode or it will be majorly confusing.

What does all of this have to do with this drink? Absolutely nothing, except maybe I’m ready for the weekend and a cocktail? Yeah, that works…Anyways, this drink is everything y’all, it is perfectly fruity and you do not taste the alcohol ~~you just feel it~~, and I will most definitely be topping more drinks off with mango nectar, yumm! Also, a heads up, I’m probably going to be bringing y’all a lot of drinks with banana rum in it because I have maybe the biggest bottle ever of it because it was literally the only one I could find. Have a wonderful weekend everybody & thank you so much for stopping by.

giant bottle of Banana Rum…

orange/banana juice…

then a splash (or two) of mango nectar…

then enjoy!!!

The Banana Rum Fun

2016-03-31 08:33:16

Yields 1

Delicious fruity cocktail sure to delight.

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Ingredients

Cruzan Banana Rum.
Simply Orange Juice With Banana.
Mango Nectar.
Decorative Sugar For Rims (Optional).

THIS IS FOR ONE DRINK

If putting sugar rim on your glass(es), place honey around the edges of your glass and dip into your sugar.
Place one shot (1 Ounce) of Banana Rum into your glass.
Fill almost the rest of your glass(es) with the orange/banana juice, then top with the mango nectar.
Stir all ingredients together, and enjoy!!

Notes

Please feel free to put another shot or two of the banana rum in your drink(s) if you want it stronger.
Also, I highly recommend zesting an orange over your drink, you won't hate it :-).

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

How To Series: Garlic Herb Butter

March 30, 2016 By Holly

Happy Wednesday everybody!! Ah yes, another day, another How To Series post, and per usual, this is one that I totally assumed would be difficult to make, but come to find out, is also insanely easy to make.

First, I gotta admit, one of the things I miss the most ~~about eating whatever I want with no regard for my health or thighs 99% of the time~~ about eating healthy 6 days of the week is restaurant bread & butter.

I mean, let’s be real, that endless bread & butter is basically evil & wonderful all at the same time, ‘here, before you eat your dinner, gorge yourself on an endless supply of delicious carbs & fat,’ sooo basically what I’m saying is, this kind of stuff is usually a cheat day staple. Unfortunately, restaurants have this weird thing where they ~~unfairly judge you~~ frown upon you taking up a table to eat their free baskets of bread, but fortunately there is a solution, make your own flavored butter.

As much as I loved my Cinnamon Honey Butter I made a few months back, sometimes I just want some savory, garlicky, herby butter to spread on some toasted french bread and that’s what we have here today. OMG y’all, this was sooo easy to make, and dang delicious, also, you can totally substitute out whatever herbs or flavors you love best. I can’t recommend you make this enough y’all, too good not to. Have a wonderful day & again, thanks for stopping by.

garlic, about to be chopped…

garlic has been peeled…

chopped up…

now for the basil…

chopped up…

parsley…

chopped up, now time for butter…

mix, mix, mix…my sous chef being a tremendous help…

time for garlic & herbs…yup, a really good helper…

mix, mix, mix…

place it on your plastic wrap…

spread it out a bit evenly…

roll it up…

then twisted the ends of the plastic wrap & ready to go into the fridge…

and enjoy!!!

How To Make Garlic Herb Butter

2016-03-29 10:41:14

Restaurant quality garlic herb butter made easily at home.

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Ingredients

4 Sticks of Unsalted Butter, Room Temperature.
2 Cloves of Garlic, Finely Minced.
1 Tablespoon of Basil Leaves, Finely Chopped.
1/2 Tablespoon of Parsley Leaves, Finely Chopped.
Pink Himalayan Salt (or Sea Salt) to Taste.
Loaf of French Bread, Toasted (Optional).

Instructions

Peel and finely mince your garlic, set aside.
Chop your parsley & basil, set aside.
With a handheld or stand mixer with paddle attachment, place your butter into your bowl and mix until smooth.
Now add your garlic, basil & parsley and mix until evenly distributed.
Add salt to taste until desired taste is reached, and mix.
Place your butter onto a large sheet of plastic wrap, rolling up and twisting the ends until tightly closed.
Place in your refrigerator for at least 2 hours or until solid.

Notes

You can put more or less of any of the herbs, also, you can also substitute them out for whatever you like best too.

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

Chocolate Cake Mix Cookie Bars

March 28, 2016 By Holly

Happy Monday everybody! Yawns over here y’all, long weekends & holidays always have that affect don’t they? You think of all the sleep you’re finally going to get to catch up on, and yet there always seems to be plenty of other things that end up taking up your time, or is that just me?

Anyways, did everyone have a nice Easter? Lots of food? Lots of family & fun? Well, I hope so, I know I did, but in case you didn’t get enough of those things yesterday, I have a completely delicious and easy dessert that seriously can be whipped up in less than an hour.

Y’all these are freaking delicious too, so fudgy & moist with just a hint of crunch from the mini M&M’s baked into them. These are obviously a chocolate version of one of my favorites the M&M Cookie Bars if chocolate really isn’t your thing (we can still be friends) but you do you 🙂 Have a wonderful start to your week & thanks for stopping by!

Cake mix, pudding mix…

water, oil, eggs…

mix, mix, mix…

now the mini M&M’s, aren’t they cute?

mix again & into your pan…

bake, bake, bake…

maybe throw on some M&M’s while still warm…

and enjoy!!!

Chocolate Cake Mix Cookie Bars

2016-03-26 13:50:46

Delicious & fudgey chocolate cookie bars easily made with a cake mix.

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Ingredients

1 (15.25 Ounce) Box of Chocolate Fudge Cake Mix ( I Used Betty Crocker).
1 (3.56 Ounce) Box of Instant Chocolate Pudding.
1/4 Cup of Water.
3/4 Cup of Vegetable Oil.
2 Eggs.
1 Cup of Mini M&M's.
9x13 Pan.

Instructions

Preheat your oven to 350 degrees F.
Heavily spray your pan with non-stick spray, set aside.
With a handheld or stand mixer with paddle attachment, place your cake mix & pudding mix into the bowl.
Now add your water, vegetable oil & eggs, mix all together until smooth, scraping down the sides if needed.
Now add your mini M&M's and mix again until evenly distributed.
Now pour into your pan, pressing with a spatula until spread evenly into your pan.
Bake for 22 minutes, and while still hot from the oven you can sprinkle a handful of M&M's on top if you like.
Let cool completely, cut into pieces & enjoy!

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

How To Series: Deviled Eggs

March 25, 2016 By Holly

Happy (Good) Friday y’all! I debated and debated on whether to make this part of my How To Series, or just a regular old post, and decided on How To because I’m Southern. Yeah, sounds weird, but where I’m from, deviled eggs are a staple, therefore I think everyone should know how to make them.

If there’s an event, gathering, or holiday in the South there will be deviled eggs there, always. I would like to note that I honestly didn’t choose deviled eggs to be the post right before Easter to be naughty or whatever, I just figured there would be plenty of Easter brunches/lunches/dinners happening that y’all might need a lovely little side dish/appetizer for.

These little bites of awesome happen to be a personal favorite of mine since I was kid, and it wasn’t until just a few years ago that I realized my mom has always sprinkled Curry on the deviled eggs instead of Paprika–mind blown–but seriously you can totally use Paprika if you like.

Have an absolutely wonderful family, Easter egg, good food, chocolate, and (hopefully) deviled egg filled weekend, and as always thank you so much for stopping by.

your water & lots of salt added (sorry my hands look so weird in pics)…

eggs gently placed into your water…

lightly boiling…

after sitting for a bit & peeled (too hard to take a pic while peeling)…

about to cut down the middle long ways…

all cut…

yolks into your bowl (excuse my Velociraptor looking claw hand)…

now for the mayonnaise…

mix, mix, mix…

mix, mix some more, and time for salt & pepper to taste & mix again…

into your eggs & enjoy!!!

How To Make Deviled Eggs

2016-03-23 13:07:54

Yields 8

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Ingredients

4 Eggs, Hard Boiled.
1/2 Cup of Mayonnaise.
Salt & Pepper to Taste.
Dash of Curry Powder (Optional), For Topping.

Instructions

In a medium sized pot, (nothing too small you don't want the eggs to hit one another) place your water into your pot, liberally salting it.
Then place your eggs into your pot with the water just covering your eggs.
Place the heat on medium high, and let your water come to a very light boil making sure not to boil too hard otherwise the eggs might crack.
Lightly boil your eggs for 3-4 minutes, then turn the heat off, cover your pot and let sit for at least 15 minutes.
Remove your eggs from the water, let cool for a little bit, and carefully crack the shells to remove them, I find it helps removing the shells if I run warm water over the eggs while peeling them.
Now cut your eggs long ways down the middle, scoop out all the egg yolks into a separate bowl.
Now add your mayonnaise to your bowl and with a fork (forks really help break up the yolks), mix, mix, mix until smooth.
Now add your salt & pepper to taste.
With a spoon place your egg yolk mixture back into your egg halves and if you like, a dash of curry on top ( I used a ziploc bag with the end snipped to pipe into my eggs).

Notes

Traditionally, people put a dash of Paprika on top of deviled eggs, but I use Curry.
You can totally use more or less mayonnaise for the mixture, totally up to your preference on how strong you want the flavor to be.
For a prettier presentation you can use a small piping bag or ziploc bag with the end snipped to place your yolk mixture into the eggs.

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

Earl Grey Tea and Cookie Cupcakes

March 23, 2016 By Holly

Happy Wednesday everybody! I seriously have been so excited to share this recipe with y’all, for reals. It’s probably gonna sound silly, but when I have a totally awesome idea (or what I think is totally awesome) for a recipe zap into my head & it sooo comes together perfectly and tastes ridiculously good to boot, I can’t wait to share.

I knew I wanted to make Earl Grey cupcakes due to my love of the Mini Tea & Cookie Cups that I made a while back, but I hadn’t decided yet what kind of frosting would go best…well, I just happened to be watching an interview with Tom Hiddleston ~~for research, obviously~~ and he mentioned drinking tea with a biscuit (silly Brits, they’re cookies) and that’s when it hit me…~~biscuit~~ cookie frosting!

Oh yes, cookie frosting, and it had to be Biscoff cookies because apparently they’re ‘Europe’s favorite cookie with coffee’ (tea in my opinion haha) and also, if you’ve ever had Biscoff cookie spread, you’ll totally understand, drooool it’s beyond delicious, like, beyond y’all.

Seriously, just go out and buy some today-I had to order mine on Amazon, it seems to be hard to find in stores for some reason-so my obvious enthusiasm for this stuff made it a no brainer to make a frosting out of it. These cupcakes are moist but light and fluffy with just the right amount of the tea flavor, and the little bit of heaven that is the frosting on top, yeah, just go out and make these as soon as possible 🙂 Have a wonderful day and as always thank you so much for stopping by.

Start by steeping your tea bags into your whole milk for a hot second (at least 30 minutes)…

now, cake mix & eggs into your mixing bowl…

mix, mix, mix, now butter…

mix, mix, mix & now time for the tea steeped milk…

nice and mixed, then into your cupcake liners…

bake, bake, bake…

now, time for frosting…flour & milk into your pan…

heat and mix, mix, mix…

after the flour/milk mixture cools, place butter into your bowl…

now sugar…

whip, whip & I then put in the milk/flour mix & forgot to photo, then whip it like crazy …

now for the good stuff, the Biscoff spread…

mix until evenly distributed & may I just say, mmmmm…

then enjoy!!

Tea and Cookie Cupcakes

2016-03-21 14:20:03

Yields 18

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THE TEA CUPCAKES

1 Butter Yellow Cake Mix (I Used Betty Crocker).
1 Cup of Whole Milk.
5 Earl Grey Tea Bags.
1 Stick (1/2 Cup) of Unsalted Butter, Softened.
3 Eggs.

THE BISCOFF COOKIE FROSTING

10 Tablespoons of All-Purpose Flour.
2 Cups of Milk.
4 Sticks (2 Cups) of Unsalted Butter, Softened.
2 Cups of Granulated Sugar.
1 1/2 Cups of Biscoff Cookie Spread.

FOR THE TEA CUPCAKES

Slightly warm your whole milk in the microwave for about 30 seconds, place your tea bags into your whole milk for at least 30 minutes--you really want that flavor concentrated in the milk--after steeping, squeeze the bags into your milk & throw them away.
Preheat your oven to 350 degrees F.
Place 18-20 paper cupcake liners into your cupcake tins, set aside.
With a handheld or stand mixer with paddle attachment place your cake mix, butter and eggs into your bowl, mix until just mixed.
Now add your tea concentrated milk to your batter, and slowly mix in (you don't want it to splash everywhere) until smooth.
Now fill your cupcake liners half full to 3/4 full (they do puff up really well) and bake for 15 minutes or until they spring back to the touch.
Let cool completely.

FOR THE BISCOFF COOKIE FROSTING

In a medium saucepan, place your flour and milk, and place on medium heat.
Stir constantly until the texture becomes the consistency of thin mashed potatoes.
Let this mixture cool completely, and I mean completely otherwise it won't whip up properly.
Once the flour/milk mixture has cooled, with a handheld or stand mixer with paddle attachment place your butter and sugar into your mixer and whip, whip, whip until light and fluffy.
Now add your flour/milk mixture and whip the ever loving heck out of it in your mixer, it will be done when it's super light and fluffy like whipped cream.
Now add your Biscoff cookie spread (after eating a spoonful or two hehe) to your frosting and whip in until evenly mixed.
Now pipe or spoon your mixture onto your cupcakes and enjoy!

Notes

This recipe might just make 24 cupcakes, but because I have a tendency to overfill my cupcakes this recipe only made 18, I highly recommend filling your liners 1/2 full because these cupcakes puffed up beautifully.

By Holly

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