HOLLY'S CHEAT DAY

Pumpkin Gingerbread

October 29, 2015 By Holly

Happy Thursday everybody! So excited because we are this close to it being Halloween, and I don’t know if I have ever emphasized how much I loooove Halloween.

A holiday centered around costumes, spooky stuff and candy is sooo awesome, and bonus! pumpkin everything is perfectly acceptable this time of year…which honestly sounds like the perfect intro to today’s recipe.

This recipe is courtesy of one of my awesome co-workers who is herself quite the baker–honestly waaay better than me–and she mentioned this pumpkin gingerbread and I told her I had to have it to make for my cheat day, thanks so much for it! Ok, so honestly these loaf pans are baked for so long I was seriously nervous they were going to burn on top, but I stuck it out and these came out pure perfection y’all.

This cake needs nothing, no glaze, no icing, butter,nothing, it is so superbly moist all by itself I could not stop eating it. The thing is, this pumpkin gingerbread doesn’t really taste like pumpkinbread or gingerbread, just like a perfectly moist spiced cake you will not be able to quit eating. I brought in one of the loaves to the office and it was gone before lunch, obviously it was hit 🙂 Have a wonderful day guys, and please run out and make this as soon as possible.

eggs, sugar, oil, water…

pumpkin…

all of the spices…

mix, mix, mix…

flour, baking soda and baking powder…

mix, mix, mix…

into your pans…

bake, bake, bake (this smells amazing baking y’all)…

and enjoy!!!

Pumpkin Gingerbread

2015-10-28 08:19:58

Yields 2

A super moist spiced cake filled with pumpkin and ginger.

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Ingredients

3 Cups of Sugar.
1 Cup of Vegetable Oil.
4 Eggs.
2/3 Cup of Water.
1 (15 Ounce) Can of Pumpkin Puree.
2 Teaspoons of Ground Ginger.
1 Teaspoon of Ground Cinnamon.
1/2 Teaspoon of Ground Cloves.
3 1/2 Cups of All-Purpose Flour.
2 Teaspoons Of Baking Soda.
1 1/2 Teaspoons of Salt.
1/2 Teaspoon of Baking Powder.
2-9x5 Inch Loaf Pans.

Instructions

Preheat your oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment mix all of your ingredients together until well combined.
Very liberally spray your pans with baker's spray and evenly fill both of your pans (there is enough batter that both pans should be almost completely full) and bake uncovered for 60 minutes or until a toothpick comes out clean.
Let cool and remove from your pans (I flipped mine upside down and because I had sprayed them so well they came out with no problem).

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

Autumn Ricotta Cookies–Happy One Year Blogiversary!!!

October 27, 2015 By Holly

Ok, so Friday I totally said that I would remedy the whole not posting 3 times last week, and that I would this week, well I’m sorry to say I lied. Certainly not on purpose it’s just that I realized that today is the one year blogiversary for Holly’s Cheat Day! and you can’t just go and post Mon/Tue/Wed & Friday, that’s just crazy talk 🙂

I can’t believe it’s been a year, it has totally flown. The biggest clue that I have a little blogging time under my belt are my photos. I am not by any means saying ‘wow I’m awesome at food photos look at me’ but some of my earliest ones have me questioning if I had ever even picked up a camera before 🙂

It’s been a super fun year so far sharing recipes and getting to talk to and befriend fellow food lovers, so thank y’all soooo much for swinging by my little ~~silly~~ corner of the interwebs ~~see I told you it was silly~~, y’all are super awesome. Soo, I have some yummy cookies for you guys today. They are soft, buttery and have a wonderful maple glaze on top.

These were very easy to throw together, and baked up really quickly but I would like to point out that the batter needs to be kept at least mildly cold, because the last few cookies I made the batter was more room temperature and they did not hold their shape at all during baking and looked really weird. Anyways, thanks again so, so much for all of the comments and just being here in general 🙂 Have a wonderful day!

butter & sugar…

eggs, ricotta cheese…

flour, salt, etc…

all mixed up…

scooped out onto your baking pan…

bake, bake, bake…

now for the glaze, milk, powdered sugar and maple extract…

all mixed up…

glaze onto the cookies, then you can put on some sprinkles if you like 🙂

then enjoy!!!

Autumn Ricotta Cookies

2015-10-24 19:20:30

Yields 25

Soft, buttery and with topped with a maple glaze, these ricotta cookies are delicious.

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THE COOKIES

2 Sticks (1 Cup) Unsalted Butter, Softened.
1 3/4 Cup Granulated Sugar.
2 Eggs.
1 (15 Ounce) Container of Ricotta Cheese.
2 Tablespoons of Vanilla Extract.
4 Cups of All Purpose Flour.
1 Teaspoon of Baking Powder.
1 Teaspoon of Baking Soda.

THE MAPLE GLAZE

5 Tablespoons of Milk.
1 1/2 Cups of Powdered Sugar.
2 Teaspoons of Maple Extract.
Festive Sprinkles (Optional).

FOR THE COOKIES

Preheat the oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment, cream your butter and sugar together until smooth.
Now add the eggs, ricotta cheese, vanilla, flour, baking powder and baking soda and mix until well combined.
Using a spoon or a mini scoop, roll out the dough into 1" balls on a cookie sheet.
Bake for 8-10 minutes or until just slightly browned around the edges, allow the cookies to cool completely then transfer to parchment paper to drizzle the glaze on.

FOR THE GLAZE

In a small bowl, mix your milk, powdered sugar and maple extract together until smooth.
With a spoon, drizzle the glaze all over the tops of the cookies and sprinkles your sprinkles on top of the glaze if you desire.
Now enjoy!!

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

Franken Boo Berry Treats

October 23, 2015 By Holly

Happy Friday everybody!! I don’t know if any of y’all noticed but I didn’t post anything Wednesday, which is the first time I haven’t posted Mon/Wed/Fri ever.

Well, with me being gone aaalll weekend (for reals, walked in the door at 2 am-ish Monday morning) which is when I do all of my cooking and take all of my pics, I just didn’t have enough stuff to post this week, so, sorry y’all, I will definitely remedy this for next week.

Anyways, I have another wonderfully festive treat for you guys today, which features more awesome Brach’s candy corns. Y’all these Brach’s candy corns are fruit crème flavored (hello! awesome!) and are so sweet, wonderful and go perfectly with all of the cereal and marshmallows in these Franken Boo Berry Treats.

My inner 6 year old came out in a big way with these treats y’all, with the candy corns, and totally fun cereals make this such a great treat for this time of year. I hope everyone has a wonderful weekend, and hopefully it is as beautiful there as it is here and you can get out and enjoy it 🙂

Alrighty, Boo Berry Cereal into the bowl…

now Franken Berry Cereal…

now the Brach’s Fruit Crème Candy Corns, yummy…

all mixed up…

now for the marshmallowness, butter into the pan…

once the butter has melted, place the marshmallows, salt and vanilla…

all melted down…

onto the cereal mixture…

all mixed together…

now into your pan to cool off for a while…

then cut into pieces and enjoy!!!

Franken Boo Berry Treats

2015-10-20 10:56:58

A delightful & festive take on a krispy treat.

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Ingredients

4 Cups of Boo Berry Cereal.
4 Cups of Franken Berry Cereal.
2 Cups of Brachs Fruit Crème Candy Corns.
2 Sticks (1 Cup) of Unsalted Butter.
2 (10 Ounce) Bags of Mini Marshmallows.
2 Tablespoons of Vanilla Extract.
1/2 Teaspoon of Salt.
9x13 Pan.

Instructions

In a large bowl place the Boo Berry cereal, Franken Berry cereal, Brach's Fruit Crème Candy Corn and mix all together, set aside.
Place aluminum foil in the bottom of your pan and spray well with non stick cooking spray, set aside.
In a large saucepan over low heat melt the butter.
Once the butter is melted, add the marshmallows, vanilla & salt, stirr over low heat until marshmallows are melted and everything is mixed together.
Remove your marshmallow mixture off of the heat and immediately pour over the cereal mixture and stir together until everything is completely covered.
Then evenly spread your cereal/marshmallow mixture into your foiled pan.
Let the cereal mixture cool to room temp uncovered, and once set remove from the pan by lifting the foil and cut into pieces and enjoy!

By Holly

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

Pumpkin French Toast

October 19, 2015 By Holly

Happy Monday everybody!! Not gonna lie, I am sooo exhausted from all the traveling this weekend and not getting home until 2 AM this morning, but it was so much fun and totally worth the exhaustion. I’m wondering if there is anyone out there who is willing to come set up an IV of espresso to me? 🙂

Anyways, to the good stuff, looking at these photos is making me drool y’all. This pumpkin french toast is probably the best french toast I’ve ever had, I was beyond stuffed because I totally ate too much (is there ever too much of delicious food?), but I just couldn’t stop.

Honestly this stuff is more like dessert, but since it’s french toast it is totally acceptable as breakfast. There is just enough pumpkin flavor and spices to make it taste super Fall-ish, and because I used

Hawaiian sweet bread (my mom’s idea, thank you), there is just enough sweetness and so, so, so moist y’all. I’m making some first thing my next cheat day and I am already looking forward to it. Have an awesome day y’all, I’m gonna go and daydream about taking a nap now hehe.

All the good stuff into your container…

all whisked together…

the delicious bread about to be sliced…

once sliced, one side into the batter…

now the other side…

now into the heated pan…

now the other side…

now enjoy!!!

Pumpkin French Toast

2015-10-15 10:06:56

Incredible french toast bursting with Fall spices and pumpkin.

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Ingredients

1 Loaf of King's Hawaiian Sweet Round Bread.
3 Eggs.
1 Cup of Half & Half or Whole Milk.
1 Tablespoon of Granulated Sugar.
3/4 Cup of Canned Pumpkin Puree.
2 Teaspoons of Cinnamon.
1 Tablespoon of Vanilla Extract.
1/2 Teaspoon of Nutmeg.
Griddle or Large Pan.

Instructions

Using a bread knife, slice your bread into as thick or thin slices as you prefer.
In a mixing bowl or container wide enough to dip your bread slices, place your eggs, sugar, milk, pumpkin, cinnamon, vanilla and nutmeg and whisk all together until blended.
Spray your griddle or pan with non stick cooking spray and heat on medium high heat.
Dip both sides of your bread into your batter and place on your griddle, flipping to cook the other side after 1-2 minutes or until the desired brown-ness is reached.
Then serve hot with butter and or syrup, yum!!!

By Holly

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

Pumpkin Beer Brandy

October 16, 2015 By Holly

Happy Cocktail Friday everybody!! Though it’s been a short week due to the long weekend, it sure hasn’t felt like it. I honestly think crazy has been handed out in buckets to every person I have encountered this short work week, siiigh.

My dude and I are headed out of town tonight and honestly I am sooo looking forward to a change of scenery for a few days I am about to burst. What’s even better is where we are going is supposed to be super crisp and cool and Fall-ish, aaahhh.

Full on Autumn with the beautiful changing leaves and cool weather has been taking its sweet time kicking in around these parts, so no cute winter boots yet for me (as I write this I am wearing sandals fyi). Anyways, instead of rambling on about my longing for cool weather and a lack of insane people I suppose I should talk about this drink.

Well, this drink has apple cider which is always a good idea, some pumpkin beer and some Brandy (definitely a good idea). This drink is probably the least sweet of any drink I’ve ever put here but if you like your drinks with a much stronger alcohol flavor, especially beer, this is for you. I hope y’all have a wonderful weekend full of relaxation and being around sane people 🙂

Brandy into your glasses…

apple cider…

now some pumpkin beer…

and enjoy!!!

Pumpkin Beer Brandy

2015-10-13 17:59:00

Yields 2

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Ingredients

4 Ounces of Brandy.
8 Ounces of Apple Cider.
8 Ounces of Pumpkin Ale.
Cinnamon Sticks for Garnish (Optional).

Instructions

Pour 2 ounces of the Brandy in each glass.
Now pour 4 ounces of apple cider in each glass.
Next pour 4 ounces of the pumpkin ale in each glass and serve.

By Holly

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

Man Cornbread

October 14, 2015 By Holly

Happy Wednesday everybody! I have an awesome recipe I’m gonna share with you guys today! This recipe maybe a cornbread, but it is certainly not a side.

This cornbread is so hardy and full of awesome stuff it is definitely a meal all by itself, I mean, you’re certainly welcome to make this as a side dish but you will be stuffed to the gills if you do (not that that is always a bad thing). This cornbread has boatload of cheese, onions, corn and sausage yum!

Of course I had to make this cornbread in an iron skillet because I have yet to mess up a cornbread made in one, always perfectly and evenly cooked and always moist. Obviously you are welcome to cook this bad boy up in whatever you have but an iron skillet is always a good idea 🙂

I have to mention that I had a hard time deciding on a title for this cornbread. I wanted to denote the hardiness of this recipe but I’m sure you can understand why I didn’t call it man sausage cornbread (yikes!!!). Hope this cornbread can warm up your hump day dinner table tonight and let me know what you think if you make it! Have a great day y’all!

Alrighty, sausage into the pan…

when you have cooked the sausage down a bit, add your onions…

nice and cooked up…

set your sausage/onion mixture aside in a separate container, now for the cornbread…eggs, cornmeal, buttermilk, corn etc.

all mixed up…

now 1/2 of the cornbread mixture into the skillet…

now layer 1/2 of the sausage/onion mixture & cheese…

now the other half of the cornbread and the other half of the sausage/onion mix & cheese

then into the oven (which I forgot to photograph, oops) then enjoy!!!

Man Cornbread

2015-10-01 14:04:25

Delicious and hardy cornbread filled with cheese, sausage and corn.

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Ingredients

8 Ounces of Mild Country Sausage.
2 Cups of Mild Cheddar Cheese, Grated.
1/2 Cup of Chopped Onion.
2 Cups of Self-Rising Cornmeal.
1 Cup of Buttermilk.
15.25 Ounce Can of Whole Kernel Corn, Drained.
2 Large Eggs.
10" Iron Skillet.

Instructions

Preheat your oven to 400 degrees F.
In your skillet start cooking your sausage, when it is almost all browned, add your onion to the sausage and cook until onions are soft and slightly browned, now remove your pan from the heat and place the cooked sausage & onions in a small separate bowl.
In a large mixing bowl place your corn meal, buttermilk, corn and eggs, and mix all ingredients together until combined.
Now pour half of your cornbread batter back into your skillet, topping with half of your sausage/onion mixture then top that with 1/2 of the cheese.
Now pour the other half of cornbread batter on top of the cheese/sausage mix, then the rest of the sausage/onion and cheese on top of that.
Bake for 20 minutes or until golden brown on top.
Remove from the oven, let cool slightly and enjoy!

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

Spooky S’mores Crunch Mix

October 12, 2015 By Holly

Happy Monday everybody!! Soo excited to share this recipe with y’all today. When I say this stuff is addicting I’m not even remotely exaggerating. I totally had to give the rest of this awesome crunch mix to my neighbors because I just could not stop eating it.

I received some incredible Brach’s products in the mail the other day and let’s be real, getting a giant box of candy is always awesome, but when I saw that there were s’mores flavored candy corns I about freaked.

These candy corns are deliciously awesome and perfectly chocolaty. As good as these little guys are all by themselves I figured they could only get better in an awesome crunch mix, and I was so right!

All I can say is just go make this stuff, it is absolutely the perfect mix of sweet, salty and crunchy and of course the s’mores candy corns add the perfect pop of chocolate. Enjoy y’all!!

Popcorn into the bowl…

golden grahams…

count chocula cereal…

marshmallows…

Brach’s candy corns…

all mixed up…

now, butter into the pan…

all melted, and the brown sugar and corn syrup added…

boiling…

then onto your cereal mix and stirred together…

then into your pan…

then into the oven…

then enjoy!!!

Spooky S'mores Crunch Mix

2015-10-11 13:17:46

A perfectly crunchy and delicious snack mix.

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Ingredients

3 Cups of Golden Graham Cereal.
3 Cups of Count Chocula Cereal.
2 Cups of Mini Marshmallows.
2 Cups of Brach's S'mores Candy Corn.
2 Cups of Lightly Salted Microwave Popcorn.
1 Cup (2 Sticks) of Unsalted Butter.
1 Cup of Brown Sugar, Packed.
1/3 Cup of Corn Syrup.
1 Large Sheet Pan.
Parchment Paper.
1 Teaspoon of Baking Soda.

Instructions

Preheat your oven to 300 degrees F.
In a large bowl place your popcorn making sure to remove any kernels.
Now to the bowl add both cereals, marshmallows and brachs, set aside.
In a large pot on medium heat, melt butter then add the brown sugar and corn syrup.
Stir ingredients together constantly until mixture starts to boil.
While still stirring boil for 3 minutes, then remove from the heat and add the baking soda.
Pour the caramel mixture over your popcorn mixture and stir to coat completely.
Now spread your mixture on a sheet pan with parchment paper and bake for 25 minutes.
Remove from the oven and let cool.
Once cool, break into clusters and enjoy.

By Holly

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

The White Witch

October 9, 2015 By Holly

Happy Cocktail Friday everybody!!! It’s been a super weird week you guys. I have been on jury duty since Monday, so I have basically seen my house, the gym, the courthouse and that’s it.

Most people bemoan the fact that they have to be there, but since I start law school next year, I think it’s been really interesting and it got me all excited again for school.

Though it’s been super educational, it’s a whole lot of sitting and listening for hours on end so I have been looking forward to enjoying this libation again this next cheat day because I am busted tired.

You guys, this drink is creamy, delicious and nice & cold, you can’t even taste the alcohol if you’re worried about that. Basically think about the best vanilla milkshake you’ve ever had and it’s the White Witch.

It’s so easy y’all, vanilla ice cream…

vodka and white chocolate liqueur…

and all blended up…

then enjoy!!!

White Witch

2015-10-08 15:41:44

Yields 1

A spooky but delicious cocktail for Halloween.

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Ingredients

2 Cups of Vanilla Ice Cream.
2 Ounces of Vodka.
2 Ounces of Godiva White Chocolate Liqueur.

Instructions

In a blender place the vanilla ice cream, vodka and liqueur and blend until smooth.
Place in your glass and enjoy!

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

Pumpkin Spice Cheesecake Balls

October 7, 2015 By Holly

The fact that we are fully in October now makes me so happy. This time of year brings the best food, the best holiday (Halloween!), the best weather, and all the pretty fall colors.

Some of you might already be sick of pumpkin and for that I’m sorry, but I can’t help it, there’s never enough pumpkin in my world. I am aware in a past post I said that I don’t like Pumpkin Spice Lattes ~~basic girl blasphemy~~ and I still don’t, but don’t let the pumpkin spice part of this recipe fool you.

These cheesecake balls have the perfect hint of pumpkin spice (not that potpourri-ness that PSL’s have), which is enhanced by the extra cinnamon I threw in. These are not too sweet, but just enough, and the texture the graham cracker crumbs on the outside of these balls ~~I didn’t write that with a straight face because apparently I’m 12 years old~~ is perfection.

I must add that these definitely have to be kept cold due to how they get all melty which is a little annoying but they’re so darn yummy it doesn’t really matter. Get in on some of this pumpkin spice awesomeness y’all, these are so addictive.

Cream cheese into the bowl…

all whipped, then creamer & sugar into the bowl…

now cinnamon…

and cool whip…

all mixed…

into a ball shape & into the graham cracker crumbs…

then refreeze for a bit and enjoy!!!

Pumpkin Spice Cheesecake Balls

2015-09-30 10:44:56

Yields 25

Delicious cheesecake balls filled with the flavors of pumpkin spice.

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Ingredients

3 Tablespoons of Pumpkin Spice Creamer (I used International Brand).
2 (8 Ounce) Blocks of Cream Cheese, Softened.
3 Tablespoons of Granulated Sugar.
1 (8 Ounce) Tub of Cool Whip.
1/4 Teaspoon of Cinnamon.
1/2 Cup of Graham Cracker Crumbs.

Instructions

With a handheld or stand mixer with paddle attachment, place your cream cheese in your bowl and whip until smooth.
Now add your creamer and sugar and mix.
Now add your cinnamon and mix again.
Now add your cool whip and mix just until combined, don't over mix.
With plastic wrap cover your bowl and place in your freezer for at least 2 hours.
After freezing your cheesecake mixture for a couple of hours, line a baking sheet with parchment paper, set aside and pour some graham cracker crumbs on a plate and set aside.
Take a mini scoop or a spoon and scoop out 1" balls of your cheesecake mixture and roll in your graham cracker crumbs and place on your parchment paper.
After all of your balls have been rolled out place back into the freezer until ready to serve.

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

Butternut Squash Soup

October 5, 2015 By Holly

Happy Monday y’all!! I honestly never thought I would be so excited to share a soup recipe, but here we are and I’m all excited to share a soup recipe, stranger things have happened 🙂 I feel like I’ve never actually had butternut squash soup before I made this one, but I have had butternut squash ravioli and drool y’all, so dang good.

Since it’s pretty much been non stop raining/misting/torrential downpours for forever here ~~OK, just for a week but I’m dramatic~~ and nothing says ‘stay in and eat delicious warm winter food’ like this kind of weather. Soo I went on the prowl for a wonderfully Fall-esque soup and I kept running into pumpkin soups, which honestly I’m not sure if I’m sold on.

I did however have the whole butternut squash ravioli pop into my head, and I thought maybe butternut squash soup would also be a wonderful comfort food. I do have to say when I started peeling the butternut squash I was initially concerned because for reals y’all, these squash smell, shall we say…earthy? After the soup was made and smelling amazing, I realized that the initial smell was nothing to be worried about because this soup is heavenly.

Full of spices and the delightful richness of the squash make this soup just incredible, and I would be less than honest if I didn’t admit that I ate waaay too much of it aka I was uncomfortably full, oh well, that’s what cheat days are for. Anyways, make this soup tonight y’all, it was a cinch to make and absolutely scrumptious. Have a wonderful start to your week!

peel your butternut squash…

chopped up…

onions & butter into the pot…

nice and sauteed…

spices into your pot…

now your chicken broth and squash…

nice and boiled, then add the half & half and stir in…

then hand blender into the soup…

nice and smooth…

then yummies!!!

Butternut Squash Soup

2015-09-29 10:48:46

An easy and delicious Fall soup.

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Ingredients

1 Whole Butternut Squash, Peeled & Chopped.
1 Whole Onion, Chopped.
1 Quart (32 Ounces) of Unsalted Chicken Stock.
1 Teaspoon of Ground Cinnamon.
1 Teaspoon of Pink Himalayan Salt or Table Salt.
1/2 Teaspoon of Ground Nutmeg.
2-4 Tablespoons of Butter.
3/4 Cup of Half & Half or Whole Milk.
Chopped Pecans For Garnish (Optional).

Instructions

Using a vegetable peeler, peel the entire butternut squash, then chop into medium sized pieces, removing any of the seeds you find, set aside.
Chop your onion, set aside.
In a large pot on medium high heat, place your butter and onion and sauté the onion until soft and browned.
Now add your cinnamon, nutmeg and salt to the onions and mix together.
Now add your chicken stock and butternut squash.
On a low boil, boil your butternut squash in the chicken stock until the squash is tender.
Once the squash is tender when you stick a fork in it, turn the heat off of your pot, then add the half and half and mix into the soup.
Now either using a handheld blender, a food processor or a regular blender puree your soup until smooth.
At this point I taste tested it and added a little bit more salt to it, but totally up to you.
Now serve hot with a garnish of chopped pecans if you wish.

Notes

You can choose to use salted chicken broth, but I use unsalted chicken broth because I like to control how salty it is.

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