HOLLY'S CHEAT DAY

Homemade Doggie Treats

August 17, 2015 By Holly

Happy Monday y’all! I will be sharing a recipe today that is a little unorthodox (to say the least) from what I normally do, because it’s not a cheat day treat for people but for the fur babies in your life.

Well, I wouldn’t say these were a treat in the sense that they’re bad, because these are definitely not, these are totally filled with healthy but definitely tasty stuff for your pooch.

These were so much fun to make for my sous chef, who was extra helpful in the kitchen that day because she totally knew these were for her and she just loooves sweet potatoes…look at that precious face! Btw, totally not asking her to do a trick, that’s just how she begs haha.

A heads up though, this dough is super duper sticky, so most definitely flour the bajeez out of your counter before rolling it out, otherwise you’re going to have a heck of a time getting your cookies out in one piece to bake–not that I had that problem or anything hehe. Lacy just loves these treats, so much so that I had to hide the container because she would sit, stare and sigh very loudly for them haha. I think the doggie in your life will also love these too! Have an awesome day!

Start with your cooked sweet potatoes (sorry, just one here)…

scooped out and into the bowl…

now add your eggs…

now the applesauce and coconut oil…

all mixed up…

now for some whole wheat flour…

and mix again, then place onto a well floured counter…

all rolled out…

cookie cutter into the dough…

onto your pan…

yummy for your doggies tummy!!

Homemade Doggie Treats

2015-08-13 12:56:19

Yields 32

A perfectly healthy and yummy treat for your fur baby.

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Ingredients

2 Medium Sweet Potatoes, Cooked.
3 Cups of Whole Wheat Flour, Plus More for Counter.
1/2 Cup of Unsweetened Applesauce.
2 Eggs.
2 Tablespoons of Coconut Oil.

Instructions

Preheat your oven to 350 degrees F.
You can either boil your sweet potatoes until fork tender or microwave on high until tender.
Cut your sweet potatoes in half and scoop out the flesh and place into your bowl.
Now add your eggs, applesauce and coconut oil to your potatoes, mash together with a fork or potato masher until well blended.
Now add your whole wheat flour and mix until blended.
Turn your (very sticky) dough out onto a very very well floured surface and with a well floured rolling pin, roll your dough to about 1/4-1/2 inch thick.
Using whatever cookie cutter shapes you like, cut out your cookies and place on a baking sheet and bake for 15-20 minutes, or until the desired consistency you like is reached.
Let cool and store in airtight container until it's your dog's treat time 🙂

Notes

If you want your cookies really crisp, you can bake for 25-30 minutes, I wanted mine to be a little soft so 18 minutes was sufficient.
After you have cut out as many treats as you can, you can totally ball up the dough and re-roll it out to cut out more.

By Holly

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

S’mores Martinis

August 14, 2015 By Holly

Happy cocktail Friday y’all! So this past Monday was totally National S’mores Day, and again I didn’t know, which totally makes me feel like food blogger failure…luckily these martinis are totally going to make up for it, pinky promise y’all.

I’m obviously a huuuge s’mores fan, see here, so to be able to drink s’mores (especially in an adult way) is super wonderful. Y’all I totally had to buy marshmallow vodka for this recipe too, which hello, I totally didn’t even know was a thing.

I was completely skeptical too that the vodka would even be marshmallow-ey enough but wowza, marshmallow in a bottle for reals. These are so yummies and took me a quick second to make too. Have a wonderful weekend!

I almost feel silly putting step-by-step photos because these are so easy, but glass into chocolate…

now graham cracker crumbs…

chocolate milk…

heavy cream…

and vodka…

now enjoy!!!

S'mores Martinis

2015-08-12 11:01:58

Yields 2

A lovely cocktail with all the flavor of wonderful s'mores.

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Ingredients

1/4 Cup of Chocolate Syrup.
1/4 Cup of Graham Crackers, Finely Crushed.
1/2 Cup of Marshmallow Vodka.
1/2 Cup of Chocolate Milk.
1/2 Cup of Heavy Cream.
Large Marshmallows for Garnish (Optional).

Instructions

Place chocolate syrup in a small plate and place the tops of your glasses in the chocolate syrup until rims are well covered.
Place your graham crackers in a small plate and dip the chocolate syrup rimmed glasses into the graham crackers until well coated with crumbs, and set aside (or you can place in freezer for a frosted glass look).
Mix your chocolate milk, heavy cream and vodka then place in your glasses, garnish with a marshmallow or two if you like and serve.

Notes

I totally forgot to buy chocolate milk, so I just mixed enough chocolate syrup with regular milk and voila!

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

Easy Skillet Apple Pie

August 12, 2015 By Holly

I am in looooove with this pie y’all. A few years ago I made a from-scratch apple pie (even the crust, shocker I know) and yes it was delicious, but I have to say this pie is way better and about a million ~~trillion~~ times easier to make.

I totally saw this recipe on Trisha’s Southern Kitchen on The Food Network and was sold right away at the ease of this pie and immediately put it on my cheat day list to make.

Y’all, the caramelization that happens on the bottom and sides of the crust on this pie is what really puts it over the edge of awesome. You will have the whole, eye roll, holy junk, this is amazing, can’t stop eating it, moment I promise.

Oh, and the whipped cream?! I changed it up from the original recipe, and may I humbly say made it even better? Oh yeah, I did…It tastes more like a rich buttercream frosting than whipped cream because of the extra sugar, the added brown sugar and a bit more cinnamon.

If you think you can’t make a homemade (well, semi-homemade) apple pie, trust me you can definitely whip this up no problem. Have an awesome day y’all!

First, melt some butter in your skillet…

now add some brown sugar…

all melted and mixed together…

now remove from the heat and add your pie crust…

add your pie filling and sprinkle some of the cinnamon/sugar mixture…

time for the 2nd pie crust to go on top, and just fold in the extra pie crust, no need to be perfect either…

now some more butter, and cinnamon and sugar…

then cut some vents…

had to show all the edges bubbling up all gorgeous in the oven mmmm…

fresh out of the oven, look at all of that caramel goodness…

now time for some cinnamon whipped cream, heavy whipping cream and sugar into the bowl…

all whipped up…

now time for brown sugar and cinnamon…

look how pretty and yummy…

onto your pie and enjoy!!

Easy Skillet Apple Pie

2015-08-06 12:23:58

A delicious apple pie baked to perfection in an iron skillet that is a cinch to make.

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THE APPLE PIE

1 Stick (1/2 Cup) of Unsalted Butter.
1 Cup of Light Brown Sugar.
2 Refrigerated Rolled Pie Crusts (I Used Pillsbury).
1 (21 Ounce) Can of Apple Pie Filling.
1 Tablespoon of Cinnamon, 2 Tablespoons of Sugar (For Cinnamon Sugar Mixture).
9" Cast Iron Skillet.

THE CINNAMON WHIPPED CREAM

2 Cups of Heavy Whipping Cream.
1 Cup of Granulated Sugar.
2 Tablespoons of Brown Sugar.
1 Tablespoon of Cinnamon.

FOR THE APPLE PIE

Take your pie crusts out to sit at room temperature for at least 20 minutes, so they will roll out nicely.
Preheat the oven to 400 degrees F.
Place your skillet on your stove-top and melt the butter, reserving 1 tablespoon of the butter.
Then add the brown sugar to the butter and melt them together on medium heat, about 2 minutes.
Remove your skillet from the heat and place one of your pie crusts on top of the butter/sugar mixture, lining your skillet.
Now pour your apple pie filling over the crust and evenly sprinkle 1 1/2 tablespoons of the cinnamon sugar mixture over the pie filling.
Now place the other pie crust over the filling, folding inwards any of the extra crust.
Brush the top of the pie with the reserved melted butter, then sprinkle the rest of the cinnamon/sugar mixture over the top of the pie.
Cut vents in the middle of the pie.
Bake for 30 minutes.
You can either serve warm, or you can let cool and top with the cinnamon whipped cream.

FOR THE CINNAMON WHIPPED CREAM

With a handheld or stand mixer with whisk attachment, in your bowl place your heavy whipping cream and granulated sugar and beat until stiff peaks form.
Now add your brown sugar and cinnamon and beat again until evenly combined.
You can either pipe or dollop your cinnamon whipped cream onto your pie, enjoy!

Adapted from Trisha Yearwood

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

Key Lime Pie Dip

August 10, 2015 By Holly

Due to my new found obsession with all things key lime pie, I am just ecstatic about this dip. Why? well, because not only is this the absolute easiest dip I’ve ever made with the fewest ingredients, but y’all, this dip tastes exactly like key lime pie.

I’m not even exaggerating, this dip tastes precisely like a freshly baked key lime pie without any of the hassle. When I say I couldn’t quit eating this dip, I am not even a little bit exaggerating–seriously, can y’all tell how much I love this dip?!

Also, the added whipped cream piped around the edge of this dip and the crumbled graham crackers on top of that put this over the edge of awesomeness.

Please, if you love key lime pie, you’re going to devour this dip, and with two whole ingredients there’s no reason not to go and make it (seriously, today isn’t soon enough). This is going to make for a very Happy Monday to you guys! 🙂

sweetened condensed milk…mmmm…

key lime juice…

all mixed up…

into your pan or bowl, and into the fridge to hang out for a while…

now for some whipped cream…heavy whipping cream, sugar and whip, whip, whip…

look how pretty and yummy!

Key Lime Pie Dip

2015-08-05 09:37:49

All the flavor of a key lime pie in a super simple dip.

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Ingredients

1 Cup of Key Lime Juice.
2 (14 Ounce) Cans of Sweetened Condensed Milk.
2 Cups of Heavy Whipping Cream, For Garnish (Optional).
1 Cup of Granulated Sugar, For Garnish (Optional).
Graham Crackers, For Dipping.
9" Pie Dish.

Instructions

Mix the key lime juice and the sweetened condensed milk together until well blended.
Pour your key lime mixture into your pie pan and refrigerate for at least 3 hours to set up.
After setting up, if you would like to garnish your dip with whipped cream, place your 2 cups of heavy whipping cream and sugar in a bowl with a hand mixer or stand mixer with whisk attachment and beat until stiff peaks form.
I piped my whipped cream with a Wilton disposable bag with an open star tip, then crumbled some graham crackers on top of the whipped cream.
Then enjoy with some graham crackers.

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

Mango Pineapple Margaritas

August 7, 2015 By Holly

Happy Cocktail Friday!! This drink is pure summer time, hanging out on a beach (wish I was on a beach, aahhh), relaxing in the sunshine goodness y’all. I personally think this is an exceptionally good margarita due to all of the pineapple mango awesomeness in this drink, and I totally think you will too.

I’m sure fresh mango and pineapple would be perfectly delicious in this drink, but finding and using pre-cut frozen mango and pineapple was just too easy. If you’re going to use frozen fruit too just make sure to let it sit out at room temperature for a couple of hours before making your margaritas so it blends up nice and smooth.

This drink was out of the blender and into my glass in less than 10 minutes (and probably only that long because I stop and take photos). Summer is still definitely kicking around these parts and this drink was perfection my last cheat day, aka dang hot out y’all.

Semi frozen fruit into the blender…

then sugar…

then tequila, lime and lemon juices…

then into the glasses…yummy!!!

Mango Pineapple Margaritas

2015-08-04 09:59:55

Yields 2

All the taste of summer in these mango pineapple margaritas.

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Ingredients

1 Cup of Frozen Pineapple Chunks, Slightly Thawed.
1 Cup of Frozen Mango Chunks, Slightly Thawed.
4 Ounces of Tequila.
2 Tablespoons of Granulated Sugar.
1 Tablespoon of Lemon Juice.
1 Tablespoon of Lime Juice.
Extra Granulated Sugar For Rim Garnish (Optional).
Honey For Rim Garnish (Optional).

Instructions

In a blender place your mango, pineapple, tequila, sugar, lime and lemon juices and blend on high until smooth.
Using my finger I placed a little honey around the rims of my glasses, then dipped the tops of the glasses into the sugar placed on a plate until well coated.
Then evenly divide your margarita into your glasses and enjoy!

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

Easy Blackberry Custard

August 5, 2015 By Holly

Y’all, this really puts the easy in Easy Blackberry Custard, for reals. The only thing that almost messed me up was how much custard batter this recipe made.

Luckily, I had double the amount of blackberries and an extra pie shell which was the perfect amount to make 2 separate pies, and thank goodness because this pie was gobbled up super duper fast.

I would like to mention that I used frozen blackberries because I was having a heck of a time finding enough fresh ones, but next time I will either find enough fresh ones or really really dry them off if frozen because there was a little more moisture in the custard than I would have liked (but still delicious!).

Anyways, this custard is super awesome and I will definitely be trying other kinds of fruit in the future because, dang it, this is super yummy and so easy to throw together. Have a wonderful hump day y’all!

First, eggs (or is it the chicken? sigh, I’m so lame haha)…

now sugar and vanilla…

now some milk…

mix, mix, mix…

blackberries into the unbaked pie crust…

now custard onto the blackberries…

bake, bake, and please ignore the dirty oven door…

fresh out of the oven…btw your kitchen is gonna smell amazing while this is baking…

such a beautiful color, am I right? 🙂

Easy Blackberry Custard

2015-08-03 12:56:56

Yields 2

Delicious and easy blackberry custard.

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Ingredients

2-9" Unbaked Pie Shells.
4 Cups of Fresh or Frozen Blackberries.
4 Eggs.
1 Cup of Sugar.
1 1/3 Cup of Whole Milk.
1 Tablespoon of Vanilla Extract.

Instructions

Preheat oven to 400 degrees F.
Place 2 cups of blackberries in the bottom of each of your pies shells.
In a bowl, beat your eggs, milk, sugar and vanilla together and pour evenly over the blackberries in each pie.
Bake for 50 minutes, but place aluminum foil loosely on top of each pie after the first 15 minutes of baking.
Remove from the oven, let cool and place in fridge for at least 3 hours, then enjoy!

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

Caramel Crunch Mix

August 3, 2015 By Holly

I don’t know about y’all, but to me sweet and salty is the epitome of perfection in snack foods, as well as crunchy and munchy too (munchy is such a silly word, I love it). This caramel crunch mix embodies all of these delightful things to make one of the most perfect snack mixes I’ve ever had.

This was my first time making a snack mix ever (I know, lamesauce) and to be honest hadn’t attempted one before due to the whole making caramel, not burning it, making a giant mess part. What a relief that this was insanely easy to make (even the caramel part woohoo), and the hardest part was waiting for it to cool before I could eat it.

Honestly, I may or may not have burned my fingers a little ~~don’t judge me~~ due to my impatience to get a taste of this stuff 🙂 Also, if you’re not partial to any of the ingredients, feel free to change them (peanuts might be a good sub for macadamias btw). I am just loving this stuff and am totally planning on making some more for my next cheat day, y’all should too! Happy Monday!!

Alrighty, pretzels into the bowl…

then the popped popcorn…

my sous chef is a huge popcorn fan, and was working hard aka looking adorable to get some (of course I obliged)…

now the cereal…

and then the nuts…

set that stuff aside and put some butter into the pan…

once melted add the brown sugar and corn syrup…

get it boiling…

this is what it looked like right after I took it off the heat then added the baking soda…

then immediately poured it over the pretzel/nut mix and stirred it all in, making sure to coat it all…

while still warm, place onto a parchment lined pan, bake it up for a little bit…

let cool, then enjoy!

Caramel Crunch Mix

2015-07-30 14:00:23

Delicious sweet & salty mix that's super easy to make.

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Ingredients

1 Cup (2 Sticks) of Unsalted Butter.
1 Cup of Brown Sugar, Packed.
1/3 Cup of Corn Syrup.
1 Teaspoon of Baking Soda.
1 Bag (9.87 Ounce) of Microwave Popcorn, No Butter.
3 Cups of Miniature Pretzels.
1 1/2 Cups of Roasted & Salted Macadamia Nuts.
2 Cups of Rice & Corn Cereal (I Used Publix Brand Crispix).
Large Sheet Pan.
Parchment Paper for Sheet Pan.

Instructions

Preheat your oven to 300 degrees F.
In a large bowl place your popped popcorn, and remember to remove the un-popped kernels (I forgot, and it's not fun biting into one).
Now add your pretzels, nuts and cereal.
In a large pot on medium heat, melt your butter, then add your sugar and corn syrup.
Stir these ingredients together constantly until the mixture starts to boil.
While still stirring boil for 3 minutes, then remove from the heat and add your baking soda.
Pour your caramel over your popcorn pretzel mixture and stir to coat completely.
Now spread your popcorn 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.

Notes

In my pictures I may have shown the popcorn going in 2nd, but I recommend placing in the bowl first so you can more easily remove the popcorn kernels which I forgot to do.

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

The Sparkling Raspberry

July 31, 2015 By Holly

Since I fell in love with the whole ice cream in a cocktail thing with my Chocolate Gelato Martini from last week, I thought it would be fun to recreate in a (kind of) mimosa form.

I have to be honest, champagne is not necessarily my favorite kind of beverage because it tends to be a little too dry for me, which is why I added a little bit of sprite for even more sparkles and a tad bit more sweetness.

Speaking of sweetness, y’all can use any kind of sorbet you like, but the raspberry I picked up was perfection, so yes I am definitely recommending that particular flavor 🙂

This drink is super fun and super delicious, and honestly so perfect for these hot summer days. Enjoy y’all and Happy (Cocktail) Friday!

Sorbet into the glasses (as much or as little as you like)…

now your champagne and Sprite, which I forgot to put in the picture 🙂

and enjoy!!

The Sparkling Raspberry

2015-07-29 09:12:46

A delicious cocktail filled with champagne and raspberry sorbet.

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Ingredients

Raspberry Sorbet (Or Another Flavor You Prefer).
1 Bottle of Champagne.
1 (12 Ounce) Sprite (Optional).

Instructions

In your glasses, place 2-3 scoops of your sorbet.
Then fill 3/4 of your glass with champagne (to the top if not using any Sprite), and fill the rest of your glass with Sprite.
Serve immediately and enjoy!

Notes

You could make this a kid/non-alcoholic drink by using all Sprite instead of Champagne.

By Holly

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

Snickerdoodle Krispy Treats

July 29, 2015 By Holly

I don’t think as many things taste as good as a homemade Rice Krispy Treat, do you? So buttery, marshmallow-ey, and crunchy, tastes like being a kid again.

I found myself last week day dreaming about what could be added to these lovelies that might make them even better (I do this a lot the closer I get to my cheat day btw).

I finally settled on putting soft, chewy, delicious cookies into these Krispy Treats, and since I am partial to snickerdoodles I figured they would be perfect. I originally had planned on buying already made snickerdoodles, but wouldn’t you know it, all the stores I went to were out. So, I thought baking up some pre-made ones would have to do, and dang they were almost impossible to find, I could find about every flavor but snickerdoodle.

The fourth store I struck gold (insert sarcastic font here) with some of the fugliest looking cookies ever haha, so busted looking after baking but at least tasty, and they were going to be broken into pieces anyhow so there you go. OMG y’all, these are so awesome, straight up addictive. You get that wonderful cinnamon and sugar kick from the cookies throughout every treat, definitely a different and super delicious twist on an old favorite.

First, bake up some snickerdoodles…

yummies, but fug city y’all…

after cooling, break up about half that you’re going to use and place into your bowl…

then the Rice Krispies…

then more cookies…

then place foil into your pan…

butter into your pot…

then marshmallows and salt…

all melted…

then onto your Krispies and snickerdoodles…

mix it all up and into your pan…

then I stuck some more cookies all over the top…

Let them set up for a few hours at room temperature then enjoy!

Snickerdoodle Krispy Treats

2015-07-23 12:12:00

A fun take on the classic rice krispy treat filled with snickerdoodles.

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Ingredients

9 Cups of Rice Krispies Cereal.
1 Cup (2 Sticks) of Unsalted Butter.
2 (10 Ounce) Bags of Miniature Marshmallows.
2 Teaspoons of Vanilla Extract.
1/2 Teaspoon of Salt.
12-14 Snickerdoodle Cookies.
1 (16 Ounce) Package of Break and Bake Snickerdoodle Squares, Or Premade Cookies.
9x13 Pan.

Instructions

If using premade snickerdoodles, break half of your cookies into pieces and place in a large mixing bowl, if using break and bake, prepare according to directions and let cool before breaking into pieces.
Now add your Rice Krispies to your bowl, then place the other half of your cookies onto the cereal and set aside.
Place foil into your pan and spray the foil too, set aside.
In a large pot melt your butter over low heat then add your marshmallows, vanilla and salt.
Stir over low heat until marshmallows are almost all melted and everything is mixed together, and immediately pour your marshmallow mixture over the cereal and stir until cereal is evenly coated.
Spread mixture evenly into your pan, and while the mixture was still warm I placed about 2 more cookies worth of pieces into the top of the rice krispy treats.
Now let your treats cool to room temperature uncovered and cut into pieces.

Notes

You can use as many or as few cookies as you like, totally up to what you prefer.

By Holly

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

Two Mug Vanilla Cupcakes

July 27, 2015 By Holly

I hope you guys love super easy, quick desserts as much I do because today’s recipe is just that. I had these cupcakes prepared and baked in less than 15 minutes y’all.

When you’re having a hankering for a cupcake or two, sometimes the thought of preparing a couple dozen just seems so daunting aka exhausting haha.

Don’t get me wrong, I love me some cupcakes and love the fun of making and decorating them, but cupcakes can be a long and tiring process, hence the awesomeness of these mug cupcakes.

Having never ‘baked’ a cupcake in the microwave before, my biggest concern was that these would turn out dry, which they totally didn’t. They turned out perfectly soft, moist (my apologies for that word) and full of delicious vanilla flavor.

I decided that to make these perfection, a little whipped chocolate frosting on top would be awesome, and I was right 🙂 These are fun and delicious y’all, perfect for a quick and easy dessert for two, or one if you’re hungry. Happy Monday!

Flour into the bowl…

then sugar, baking powder, salt…

then milk…

then butter and the vanilla extract…

all mixed up…

evenly into your mugs…

after baking in the microwave…

now for the frosting, heavy whipping cream and sugar…

whip, whip, whipped, then add some cocoa powder…

all mixed in and ready to nosh!

then enjoy!!!

Two Mug Vanilla Cupcakes

2015-07-23 09:26:23

Yields 2

Super easy vanilla cupcakes baked into a mug.

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THE CUPCAKES

1/2 Cup of All Purpose Flour.
4 Tablespoons of Granulated Sugar.
1/2 Teaspoon of Baking Powder.
1/4 Teaspoon of Salt.
1/2 Cup of Milk (I used 1%).
2 Tablespoons of Vanilla Extract.
4 Tablespoons of Unsalted Butter, Melted.
2 Microwave Safe Mugs (12-14 Ounces In Size).
Sprinkles (Optional).

THE CHOCOLATE WHIPPED FROSTING

1 Cup of Heavy Whipping Cream, Cold.
1/4 Cup of Granulated Sugar.
1 1/2 Teaspoons of Cocoa Powder.

FOR THE CUPCAKES

In a medium bowl place all of your ingredients and mix until well combined.
Pour an even amount into two microwave safe mugs and microwave on high for 2 minutes.
Carefully remove from the microwave and let cool completely before you pipe your frosting onto your cupcakes.

FOR THE CHOCOLATE WHIPPED FROSTING

With a handheld or stand mixer with whisk attachment, place your heavy whipping cream and sugar into your bowl and whip until stiff peaks form.
Then add your cocoa powder and whip again until completely combined.
Either spoon or pipe your frosting onto your cupcakes and enjoy!

Notes

I used a Wilton disposable piping bag with an open star tip to pipe my frosting.

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