HOLLY'S CHEAT DAY

Easy Apple Pie Dumplings

December 14, 2015 By Holly

Happy Monday everybody!!!

I’m having major Disney & Universal withdrawals so I wanted to assuage my feelings with something extra delicious this last cheat day, so that’s what I’m sharing with y’all today.

Comfort food really doesn’t get much better than this y’all. All the awesomeness of apple pie but with that extra yum factor with all of the delicious gooey crescent roll dough throughout.

I topped this with some vanilla ice cream while it was piping hot and it was downright perfection, y’all need to get on this as soon as possible.

Have a wonderful day you guys and holy cow only a week and a half until Christmas!!!

Crescent roll dough…

cut the crescent roll into pieces…

place your apple pie filling and crescent roll dough into your bowl…

mix them up a bit & place in your dish…

bake, bake, bake and enjoy!!!

Easy Apple Pie Dumplings

2015-12-04 10:10:17

Super easy to make apple pie dumplings.

Write a review

Save Recipe

Ingredients

1 (21 Ounce) Can of Apple Pie Filling.
1 Can of Crescent Rolls, Cut Into 12 Pieces.
1 Teaspoon of Cinnamon.
1.5 Quart Casserole Dish.

Instructions

Preheat your oven to 375 degrees F.
Liberally spray your dish with Baker's Spray and set aside.
Remove your crescent roll dough from the can, cut right down the middle and cut in equal pieces to make 12 pieces.
In a large bowl, place your apple pie filling in it, then add your cinnamon and crescent roll dough pieces.
Stir all of the ingredients together until the dough is coated in the apple pie filling.
Now pour crescent roll/apple pie mixture into your dish, making sure to keep the dough on the top so it will cook thoroughly.
Now bake your dish for 15 minutes, take out of the oven and flip your crescents, place your dish back into the oven and bake for an additional 10-15 minutes or until the dough is just slightly brown on top.
Serve warm with ice cream and enjoy!!!

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

Pumpkin Pie Dip

December 11, 2015 By Holly

Happy Friday!!! I want to preface this recipe by saying that in my mind as long as it’s cold or even cold-ish outside all things pumpkin are welcome in my food world.

I say this because someone the other day said that once the ‘harvest’ time of October was over then you shouldn’t serve anything pumpkin (what?!)–obviously blasphemy…sooo I decided I would just show them and make some delicious pumpkin pie dip, so there!

This stuff is super duper delicious y’all, especially when you dip ginger snap cookies into it, drooool. This dip was pretty much made and ready to be eaten in about 10 minutes, for reals so easy.

This would be perfect for any of your holiday gatherings that are sure to be coming up, and just keep those pumpkin haters away, you don’t need that in your life haha. Have a wonderful weekend you guys and I hope you get to enjoy some yummy yummy food.

Cream cheese into the mixer…

all whipped up…

Add your pumpkin puree…

add your cinnamon…

mix, mix, mix now add your powdered sugar…

and voila your dip is ready to be noshed!!!

and enjoy!!!

Pumpkin Pie Dip

2015-12-03 14:03:06

Write a review

Save Recipe

Ingredients

2 (8 Ounce) Packages of Cream Cheese, Softened.
2 (15 Ounce) Can of Pumpkin Puree.
1 Tablespoon of Ground Cinnamon.
4 Cups of Powdered Sugar.
Ginger Snap Cookies, For Dipping.

Instructions

With a handheld or stand mixer with paddle attachment, place your cream cheese in the bowl and whip until light and fluffy.
Now add your pumpkin and cinnamon and mix until well blended.
Now place 1 cup at a time of the powdered sugar into the bowl and all is well blended, and serve with gingersnap cookies.

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

Gingerbread Truffles

December 9, 2015 By Holly

Happy Wednesday everybody!! Since we’re totally in the Christmas season now I figured it was time to share some gingerbread stuff, because yum, definitely a favorite for this time of year.

What’s even better is that what I’m sharing today is no-bake gingerbread stuff, so woohoo! Not gonna lie y’all, I was genuinely surprised by how dang good these turned out.

These honestly taste just like perfect bite sized pieces of baked gingerbread covered in white chocolate, yum, yum, yum y’all.

These were super easy to make, but like most truffles, a little time consuming with the freezing of the truffles then the dipping in the chocolate, etc but worth every darn bite. These are downright delightful, definitely a must make! Have an awesome day y’all!!

Ginger Snaps into the food processor…

nice small crumbs…

now add the cream cheese…

all nice and mixed up…

now time to make some gingerbread truffle balls and freeze them…

after the truffles have been in the freezer for a bit, place white chocolate chips in your double boiler…

melted, now add some almond bark…

nice and melted…

add your truffles one at a time…

look how yummy with the sprinkles and ginger snap crumbs…

Enjoy!!!

Gingerbread Truffles

2015-12-02 14:20:56

Yields 24

Delicious no bake truffles filled with all the flavor of gingerbread cookies.

Write a review

Save Recipe

THE TRUFFLES

1 (8 Ounce) Cream Cheese, Softened.
10 Ounces of Ginger Snap Cookies, Fine Crumbs (About 15 Cookies).
2 Teaspoons of Ground Cinnamon.
1/4 Teaspoon of Ground Ginger.

THE WHITE CHOCOLATE COATING

12 Ounces of White Chocolate Chips, For Coating.
4 Ounces of Almond Bark, For Coating.
Decorative Sugar For Garnish (Optional).
Extra Ground Ginger Snap For Garnish (Optional).

FOR THE TRUFFLES

Place some parchment or wax paper on cookie sheet, set aside.
With a food processor, place your ginger snap cookies and pulse until fine crumbs with no large pieces left.
Now add your cream cheese, cinnamon and ginger to your gingersnap crumbs and pulse until smooth and creamy.
With a spoon or mini ice cream scoop, form 1" balls from the gingersnap dough and place on your parchment paper.
Now place your balls in the freezer for at least 1 hour until firm.

FOR THE WHITE CHOCOLATE COATING

With a double boiler melt your white chocolate chips until completely melted, then add your almond bark (I recommend cutting into small pieces) and stir together until combined and completely melted.
With a spoon dip your gingerbread truffles into the melted chocolate until completely coated, then place back onto your parchment paper.
While the chocolate is still warm, sprinkle your sugar and cookie crumbs on top for garnish if you wish.
Once the chocolate has set, I recommend placing truffles in a covered container back into the refrigerator, and enjoy!

Notes

For the ginger snaps that I garnished the tops of the truffles with, I just crushed them with my hands, no need to get anymore equipment out.

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

Darjeeling Milk Punch

December 7, 2015 By Holly

Happy (Cocktail) Monday y’all!! Haha I know totally random to post a cocktail on a Monday but I am currently still on vacation so it’s no normal Monday in my world 🙂 Also, I think this one is just too good to make you wait until Friday to share.

I think this drink is awesomely different, definitely a nice mixture of creamy from the heavy whipping cream, a nice kick from the Brandy (a personal favorite), the sweetness of the simple syrup and the Darjeeling tea adds that little something extra.

Honestly I think if you were interested in serving something eggnogg-ish for Christmas time but not exactly a giant fan, I think this would be the perfect substitution. Well y’all hate to run but I’m going to get back to my vacation now and I hope y’all have a wonderful day!!

First, steep your tea…

measure out your Brandy…

now your cream…

your tea…

simple syrup…

mix all together and enjoy!!!

Darjeeling Milk Punch

2015-11-29 17:18:58

A smooth and creamy cocktail that is sure to please.

Write a review

Save Recipe

Ingredients

3 Ounces of Darjeeling Tea, Strongly Brewed.
2 Ounces of Brandy.
4 Ounces of Heavy Whipping Cream or Half & Half.
1 Ounce of Simple Syrup.
Decorative Sugar For Rim Garnish (Optional).

Instructions

Place 2 Darjeeling Tea Bags in 4 ounces of hot water and steep for at least 10 minutes.
Place honey around the rim or rims of your glasses and dip into decorative sugar for rim garnish.
Measure out all ingredients together and mix well, place in small shot glasses or 1 or 2 small glasses and enjoy!

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

How To Series: Simple Syrup

December 4, 2015 By Holly

Happy Friday!! Today will be the first post in my new How To Series. It definitely won’t be anything fancy, just the basic stuff that I feel like every cook should know. When I first started really getting into cooking and baking I felt like there were a lot of pieces to recipes that were basically assuming you knew how to do it or even knew what the heck they were talking about.

One of those things was simple syrup, a very very simple recipe and easily made but I felt like I saw it everywhere, drink recipes, put on cake layers to help keep the moisture in, etc., and I totally didn’t know what it was and assumed it was difficult to make. Now that I know that this takes less than 10 minutes to make and it will keep in a jar for plenty other uses, I kind of wish I had known a lot sooner. So, don’t do what I did and not make stuff because it seems hard, because it might just be easy peasy. Enjoy y’all!

Step 1: 1 cup of sugar into your pan…

Step 2: 1 cup of water into your pan…

Step 3: Start heating these 2 ingredients together until it boils…

Step 4: When the sugar has dissolved throughout, remove from the heat…

and voila! how easy was that? 🙂

Simple Syrup

2015-12-01 09:29:42

Simple syrup that is easy to make and can be used in numerous recipes.

Write a review

Save Recipe

Ingredients

1 Cup of Granulated White Sugar.
1 Cup of Water.

Instructions

In a medium saucepan combine your sugar and water.
While constantly stirring, bring your sugar and water to a boil until sugar is dissolved.
Remove from the heat and allow to cool.

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

Chocolate Thumbprint Cookies w/ Caramel Sauce

December 2, 2015 By Holly

Happy Wednesday everybody! To be honest I feel like the week is dragging by, for one, we had a nice short work week last week and I got spoiled, and two, this Saturday I’m headed to Disney World and Universal Studios woohoo!!

I can’t even begin to tell you how excited I am, especially since this will be the first time I’ve been there at Christmas time, I mean hello! combining some of my favorite things! And yes we will be attending Mickey’s Very Merry Christmas party (because we’re grown ups) which I hear will have ample cookies and hot chocolate served (yes, still grown-ups) 😀

To help keep my excitement mildly under control I thought I might start early by making some totally fun cookies to share with y’all. These cookies are deliciously chocolatey, rolled in sugar and the kicker is the wonderful caramel sauce placed in the middle.

Yes, I used store bought caramel, but you are totally welcome to make your own if that’s your thing. I hope you get a chance to make these soon because they are delightful, and have a wonderful day!

Butter & sugar into the bowl…

all whipped together…

then flour, cocoa powder, salt, egg yolk, cream and vanilla…

all mixed up…

rolled into balls, then rolled into decorative sugar and powdered sugar…

place the end of a spoon into the cookies…

all ready to be baked…

baking…

while still warm out of the oven press in the thumbprints again…

place your caramel in the thumbprints and enjoy!!!

Chocolate Thumbprint Cookies w/ Caramel Sauce

2015-11-28 15:36:18

Yields 24

Write a review

Save Recipe

Ingredients

1 Cup of All-Purpose Flour.
Generous 1/2 Cup of Unsweetened Cocoa Powder.
1/4 Teaspoon of Salt.
1/2 Cup of Unsalted Butter, Softened.
2/3 Cup of Granulated Sugar.
1 Large Egg Yolk.
1 Tablespoon of Heavy Whipping Cream.
1 Tablespoon of Vanilla Extract.
Powdered Sugar, For Rolling Cookies In (Optional).
Decorative Sugar, For Rolling Cookies In (Optional).
Pre-Made Caramel Sauce, To Place In The Thumbprints.

Instructions

Preheat the oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment, beat the butter and granulated sugar until light and fluffy.
Now add the rest of the ingredients and scoop 1 tablespoon of the dough and roll into balls, then roll into the powdered sugar or powdered sugar.
Using the end of a wooden spoon gently press holes into the cookies, then bake for 10 minutes or until just set.
While the cookies are still warm, press the cookies again in the middle with the spoon to perfectly form the thumbprints.
Let cookies cool completely and fill each thumbprint with caramel sauce.

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

Pink Stuff

November 30, 2015 By Holly

Happy Monday everybody!! I hope everyone had an incredible holiday with lots of time with loved ones, lots of awesome food and maybe some relaxation time thrown in as well. Now that it’s less than a month from Christmas (yikes, right?) I thought I would share a staple dish at all of my family’s Christmas Eve dinners ever, and we call it Pink Stuff.

I know, silly name, but this is a dish my grandmother, Nanny, created years ago and that’s just what she called it. We (my family that is) are very aware it’s not even pink in color, but again this was my grandmother’s creation and if she said it was pink, it is.

Not only is this a staple at every Christmas Eve dinner but it’s also one of my favorites, so I just had to share it with y’all. This is such an awesome side dish because it is a super quick recipe to throw together, which to be honest is always a relief when it feels like a billion complex main dishes need to be made. Hope y’all have a wonderful start to the week and get a chance to make this dish soon.

Cool Whip into the bowl…

cottage cheese…

orange gelatin…

and oranges, but remember to drain them really well and don’t add them until right before serving…

mix, mix, mix…

then enjoy!!!

Pink Stuff

2015-11-27 14:09:47

Easy and delicious dish that's more dessert than a side.

Write a review

Save Recipe

Ingredients

1 (8 Ounce) Package of Cottage Cheese.
1 (8 Ounce) Package of Cool Whip-Do Not Use Lite or Generic.
1 (3 Ounce) Package of Orange Flavored Gelatin Mix.
1 (15 Ounce) Can of Mandarin Oranges, Very Well Drained.

Instructions

With a handheld or stand mixer with paddle attachment, place all ingredients except the oranges in a bowl and mix together until combined.
Cover your bowl and place in the fridge for at least an hour to set up, and right before serving place the oranges into your bowl and mix in, then serve.

Notes

In the ingredients section I mentioned to only use name brand Cool Whip, I don't know why but if anything other than regular name brand Cool Whip or even Lite Cool Whip is used it will not set.

By Harriette Jordan

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

Protein Pumpkin Pie

November 27, 2015 By Holly

Happy Friday everybody!! I hope y’all had a wonderful Thanksgiving and I assume still recovering from aaallll the food too (as I lay here food hungover).

I am going to do something completely different today and share a healthier dessert with y’all, I know I know it’s totally against what my whole blog is about but sometimes it’s good to do something different.

I thought a dessert that tastes like it could be bad for you but is full of protein, low in carbs and calories would be helpful with all of the guilt that inevitably comes with the bad desserts 🙂 I would like to say though, please don’t think that this pie is going to taste just like a real pumpkin pie, because it doesn’t haha.

The texture is close, but still, no one will be fooled that this isn’t a ‘health’ food. Also, if you want to really amp up the dessert factor, add a dollop or two of some light whipped cream like I did, yum. Hope y’all are enjoying your time off with your loved ones and have a wonderful day!

Protein powder, spices, egg whites…

all mixed up…

almond milk…

all mixed up…

into your dish…

bake this up and enjoy!!!

Protein Pumpkin Pie

2015-11-25 11:48:31

A low carb, high protein pumpkin pie.

Write a review

Save Recipe

Ingredients

1 (15 Ounce) Can of Pumpkin Puree.
1 Cup of Egg Whites.
3 Scoops of French Vanilla Protein Powder (Use a Low Carb Protein Powder ).
2 Teaspoons of Cinnamon.
Dash of Nutmeg.
Dash of Cloves.
1 Teaspoon of Vanilla.
1/4 Cup of Almond Milk.
9" Pie Plate.
Lite Whipped Cream For Topping (Optional).

Instructions

Preheat your oven to 400 degrees F.
Liberally spray your pie pan with baker's spray and set aside.
With a handheld or stand mixer with paddle attachment mix all ingredients together and mix together until well blended.
Place batter into your pie plate and bake for 15 minutes.
Then reduce your oven temperature to 325 degrees F and bake for another 25 minutes.
Let cool and garnish with light whipped cream and enjoy!

Nutrition Per Serving (Makes 8 Servings)

0.9 Grams of Fat.
5.8 Grams of Carbohydrates.
11.2 Grams of Protein.
84 Calories Per Slice.

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

Pumpkin Gingerbread Muffins

November 25, 2015 By Holly

Happy Wednesday and Happy Thanksgiving Eve! is that a thing? oh well, it is now 🙂

Anyways, if you’re looking for something quick and awesome for tomorrow, whether for breakfast or even a dessert these muffins are for you.

What’s also super awesome about these muffins is that they are a one bowl recipe, which hello means less dishes among the bazillion that will need to be cleaned tomorrow.

These muffins are so moist and filled with pumpkin and ginger and spices, so yummy y’all! I am sure that y’all have tons to do too so I’m going to keep this post short, short today 🙂 Have a wonderful and safe Thanksgiving everyone!

First, butter and sugars into the bowl…

cream them together until light and fluffy…

pumpkins, sugar and spices…

all mixed together…

into the muffin tins…

bake, bake, bake…

and enjoy!!!

Pumpkin Gingerbread Muffins

2015-11-24 09:02:32

Yields 25

Deliciously moist pumpkin gingerbread muffins that are so easy to make.

Write a review

Save Recipe

Ingredients

2 Cups of All Purpose Flour.
1 (3.4 Ounce) Package of Instant French Vanilla Pudding Mix.
2 Teaspoons of Baking Soda.
1/4 Teaspoon of Salt.
1 Tablespoon of Cinnamon.
2 Teaspoons of Ground Ginger.
1/2 Teaspoon of Nutmeg.
Less than 1/4 Teaspoon of Ground Cloves.
2 Sticks (1 Cup) of Salted Butter, Room Temperature.
1 Cup of Granulated Sugar.
1 Cup of Brown Sugar, Packed.
4 Large Eggs, Room Temperature.
2 Tablespoons of Vanilla Extract.
1 (15 Ounce) Can of Pumpkin Puree.
Decorative Sugar For Topping (Optional).

Instructions

Preheat the oven to 350 degrees F.
Line your muffin tins with liners and set aside.
With a handheld or stand mixer with paddle attachment beat your butter and sugars together until light and fluffy.
Now add the rest of the ingredients and mix until smooth.
With an ice cream scoop or spoon fill your liners 1/2 full and bake for 18 minutes then remove from the oven and sprinkle with your decorative sugar, then place back into the oven and bake for about 5 more minutes or until they spring back to the touch.

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

Sweet Potato Casserole

November 23, 2015 By Holly

Happy Monday!! The countdown is on to turkey day y’all and I thought I would share one of my favorite dishes that has been at every Thanksgiving & Christmas dinner pretty much ever in my life.

What’s kind of funny is that only two people even eat it, myself and my mom, and definitely not because it’s not delicious but that the rest of the family only eats mashed white potatoes–more for us!

Honestly, they really don’t know what they’re missing because of the wonderful sweetness of the sweet potatoes and the warmth of the cinnamon, brown sugar and let’s not forget the lovely toasted marshmallows on top.

This is a super great side dish that is easily and quickly thrown together and not to mention smells heavenly while baking up. Have a wonderful start to your (most likely) super busy week 🙂

Boil up your sweet potatoes (yes I cooked up more than I needed)…

remove the skin from your potatoes, place in bowl as well as eggs…

sugars and vanilla…

all mixed up…

into your dish…

marshmallows on top and baking…

and enjoy!!!

Sweet Potato Casserole

2015-11-21 18:16:45

Delicious and easy sweet potato casserole topped with marshmallows.

Write a review

Save Recipe

Ingredients

2-3 Medium Sized Sweet Potatoes, Boiled.
1 (12 Ounce) Bag of Mini Marshmallows.
2 Eggs.
1/2 Cup of Granulated Sugar.
1/4 Cup of Brown Sugar.
1 Tablespoon of Vanilla.
Dash of Salt.
1 Quart Baking Dish.

Instructions

Place your sweet potatoes in a large pot and boil until soft and tender, let cool and peel the skins off and cut the gross ends off.
Preheat your oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment place your sweet potatoes in the bowl, then add the eggs, sugars, cinnamon, salt and vanilla, beat together until smooth.
Liberally spray your dish with baker's spray and place sweet potato mixture into your dish.
Then evenly distribute marshmallows on top of the sweet potato mixture (you can use as many or as few as you want).
Bake your casserole for 30 minutes until marshmallows are a golden brown, serve hot.

Notes

You don't have to use mini marshmallows, you can totally use large marshmallows if you like.

By Tanya Jordan

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