HOLLY'S CHEAT DAY

Very Vanilla Cupcakes

July 1, 2015 By Holly

So I have totally been on the hunt for the perfect homemade vanilla cupcake. Every time I go to a cupcake bakery, I’m all, ‘these cupcakes are so light and moist and definitely not from a box, I need to be able to do this.’ I’ve tried several variations so far, and they still didn’t have that, angels singing, eye rolling result I’ve wanted.

In my endless research ~~for the holy grail of cupcakes~~ I stumbled upon this cupcake recipe which was touted as ‘the best homemade vanilla cupcake’ and I was all, ‘woohoo!’ I couldn’t wait to make these y’all, they smelled amazing baking and I even threw in a little extra vanilla just because. Ok, I have to admit these are definitely good, but not ammaazzing like I want.

I want light and fluffy and these are a little more pound cake-esqe. Tasty, just not what I’m looking for, sigh. Now the frosting on the other hand is awesome, full of vanilla, and to keep it from being overly sweet (which I find most buttercreams are) I added in some cream cheese.

Also, since it’s almost the 4th of July I had to go crazy with themed decorations, which I’m so in love with, the star sprinkles especially. These cupcakes are still delightful, but I’m on the hunt again for the perfect homemade vanilla cupcake. Happy (Early!) Fourth of July!!

First, butter into the bowl…

after it’s all whipped up, add your eggs…

all mixed together, then your sugar…

all mixed up, then your milk and vanilla extract…

now add your flour, baking powder and salt…

all mixed up 🙂

cupcake liners (I just love these!)…

batter into the liners…

baking, yummy…

while these are cooling, time for the frosting, 3 sticks of butter…

then cream cheese…

then the vanilla bean…

the the powdered sugar and vanilla extract…

delicious!!

yummy!!!

Very Vanilla Cupcakes

2015-06-30 09:10:10

Yields 24

Very vanilla bean frosting on top of very vanilla cupcakes are perfectly simple and delicious.

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THE CUPCAKES

3 Cups of Cake Flour.
2 Cups of Granulated Sugar.
1 Tablespoon of Baking Powder.
1 Teaspoon of Salt.
2 Sticks of Unsalted Butter, Very Soft.
4 Large Eggs, Room Temperature.
3 Tablespoons of Vanilla Extract.
1 Cup of Whole Milk.

THE FROSTING

3 Sticks of Unsalted Butter, Softened.
1 Block of Cream Cheese, Softened.
4 Cups of Powdered Sugar.
1 Vanilla Bean.
2 Tablespoons of Vanilla Extract.

FOR THE CUPCAKES

Preheat oven to 350 degrees F.
Line cupcake tin with liners and set aside.
With a handheld or stand mixer with paddle attachment place your butter into your bowl and beat until smooth.
Now add your eggs and mix again.
Now add your milk and vanilla extract and mix until blended, then add your flour, baking powder and salt until just combined.
Using your an ice cream scoop, fill your cupcake liners 3/4 of the way full and bake 18-20 minutes or until they spring back to the touch (I took mine out at 18).
Let cool completely before frosting.

FOR THE FROSTING

With a handheld or stand mixer with paddle attachment place your butter into your bowl and beat until smooth.
Now add your cream cheese and whip until well blended.
Take your vanilla bean cutting it horizontally down the middle so you can open the whole thing, then take your knife or spoon and scrape the inside of the vanilla bean pod removing all of the seeds placing into your bowl and mixing until smooth, then add your vanilla extract and beat again.
Now 1 cup at a time add your powdered sugar and mix until smooth (you can add more powdered sugar if you want it sweeter or thicker).

Notes

I used an open star tip to pipe the frosting onto my cupcakes.

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

Birthday Cake Truffles

June 29, 2015 By Holly

I’m telling y’all, June has been chock full of birthdays in my world. There have been at least 2 birthdays a week so far, so I decided I needed to make something that was easy but fun and a little different to help in all of the ~~many, many, many~~ celebrations.

I loved my Strawberry Cake Truffles so much, I figured that I could recreate them except with funfetti cake, because nothing says celebration like copious amounts of sprinkles. Y’all these turned out sooo delicious, they taste just like birthday cake, except maybe better.

The only thing that didn’t turn out how I wanted was the color of the cake. I was really hoping the cake would be full of all the colors of the sprinkles (I threw in extra btw) and instead, the colors melded together and became off white, but, oh well.

To make up for the lack of colors in the cake I decided to make the almond bark a fun color, and I’ve been wanting to use my turquoise food coloring for forever so woohoo. Obviously, you can make these whatever color you like best, totally up to you. Definitely make these, too easy, too fun and too delicious not to ~~sorry for all of the too’s~~. Happy Monday!

First, cake batter into the bowl (you can see my extra sprinkles that melded together)…

now add eggs, oil and water…

all mixed together…

into the pan…

once cooled, crumble it up into your bowl…

now add the cream cheese…

all mixed up, sigh, no more sprinkles…

rolled into balls to freeze…

almond bark and shortening into the bowl…

all melted…

now with food coloring…

now all of the cake balls dipped and decorated, yummm!!!

Enjoy!!!

Birthday Cake Truffles

2015-06-25 11:12:29

Yields 40

Funfetti birthday cake balls perfectly covered in white chocolate and sprinkles.

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THE CAKE TRUFFLES

1 Package of Funfetti Cake Mix.
1 Cup of Water.
1/2 Cup of Vegetable Oil.
3 Eggs.
3/4 Cup of Pillsbury Cream Cheese Frosting.
9x13 Baking Pan.

THE COATING

20 Ounces of Almond Bark, Cut Into Smaller Pieces.
1/2 Cup of Vegetable Shortening.
Turquoise/Blue Food Coloring (Optional).
Sprinkles For Decorating (Optional).

FOR THE CAKE TRUFFLES

Preheat your oven to 350 degrees F.
Spray your 9x13 baking pan with non stick spray, set aside.
With a handheld or stand mixer with paddle attachment, place your cake mix into the bowl.
Now add the water, oil, eggs and mix until combined.
Pour your cake batter into your pan and bake for 22-25 minutes (I took mine out at 24), let cool completely.
Once your cake has cooled, crumble it with your hands into a large mixing bowl, add your cream cheese frosting and mix until evenly blended.
Line a large pan with wax or parchment paper and roll your cake mixture into 1 1/2 inch balls and place on paper.
Cover and freeze for at least 1 hour.
With a double boiler or a small bowl on top of boiling water, place your bark and vegetable shortening into the bowl, stirring until melted, if you are adding food coloring to your bark do so now and mix well.
One at a time, dip your cake balls into the almond bark evenly covering them, and place them back on the parchment paper to set, if you are adding more sprinkles make sure to do now.
Let set and enjoy!

Notes

You can use whatever color you like for the almond bark, it definitely doesn't have to be turquoise.

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

S’mores Cupcakes

June 26, 2015 By Holly

Being such a giant fan of s’mores, I am not under the ~~super silly~~ notion that they are only a summertime treat… many a winter cheat day I have made them over the stove. Honestly, ever since I made my S’mores Dip the cravings for this delectable treat has only escalated, so what’s a girl to do? Make these delicious S’mores Cupcakes of course.

I debated and debated how I wanted to make these…just a chocolate cupcake, marshmallow frosting and graham cracker crumbles on top? chocolate cake with marshmallow fluff inside? or something more in your ~~mouth~~ face with a thick graham cracker crust? I decided to go with the latter because what’s a s’more without a hefty dose of graham cracker?

Also, I was originally going to be super fancy and make a homemade fluffy/marshmallow-ey frosting which involved egg whites, whipping, stove etc and decided to make something easier using marshmallow fluff and cream cheese. OMG y’all this frosting is absolutely incredible, downright addictive.

I do recommend keeping the frosting cold if possible because it can be a little ‘melty’ aka not as stable as your average frosting, but still delicious. I do have to say though, that these turned out better than I could have anticipated, the graham cracker layer is perfectly crumbly, the chocolate cake so moist and the frosting, mmmm.

I also got fancy and torched the tops of my cupcakes to really get that toasted marshmallow flavor going. If you love s’mores you will loooove these 🙂 Happy Friday y’all!

First, line your cupcake tin..yes I used different colors, I was being indecisive 🙂

for the crust, graham cracker crumbs into the bowl…

sugar…

and melted butter…

all mixed up…

1 tablespoon into each liner and smoosh it down…

while these are baking up, let’s start the chocolate cake batter..mix, eggs, oil into the bowl…

then sour cream…

mix, mix, mix…

into your cooled liners…

out of the oven…

for the frosting, start with some cream cheese…

all creamed…

now add your butter…

all mixed again, and add the fluff…

all mixed again…

now add your powdered sugar 1 cup at a time…

and voila! awesomeness!…

S'mores Cupcakes

2015-06-23 13:39:32

Yields 24

Delicious chocolate cupcakes on top of a graham cracker crust and topped with a marshmallow frosting.

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THE GRAHAM CRACKER CRUST

1 1/3 Cup of Graham Cracker Crumbs.
5 Tablespoons of Sugar.
5 Tablespoons of Unsalted Butter, Melted.

THE CHOCOLATE CUPCAKES

1 Box of Devil's Food Cake Mix.
3 Eggs.
1/2 Cup of Vegetable Oil.
1 Cup of Sour Cream.

THE MARSHMALLOW FROSTING

1 (16 Ounce) Container of Marshmallow Fluff.
1 (7 Ounce) Container of Marshmallow Fluff.
2 (8 Ounce) Blocks of Cream Cheese, Softened.
2 Sticks of Unsalted Butter, Softened.
6 Cups of Powdered Sugar.
2 Tablespoons of Vanilla Extract.
Kitchen Torch For The Tops (Optional).

FOR THE GRAHAM CRACKER CRUST

Preheat your oven to 325 degrees F.
Line your cupcake tin with paper liners and set aside.
In a medium sized mixing bowl place your graham cracker crumbs, sugar and melted butter and mix until well combined.
Place 1 Tablespoon of your crust into each paper liner, pressing down with your fingers to make a thin layer.
Bake for 5 minutes and let cool.

FOR THE CHOCOLATE CUPCAKES

Preheat your oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment, in a mixing bowl place the devil's food cake mix, eggs, oil and sour cream and mix until just combined.
Using an ice cream scoop, fill your liners 3/4 of the way full and bake for 15-17 minutes (I took mine out at 15).
Let cool completely.

FOR THE MARSHMALLOW FROSTING

With a stand mixer with paddle attachment place your cream cheese and mix until smooth.
Now add your butter and vanilla and mix again.
Now add the marshmallow fluff (this is messy btw) and mix until well combined.
1 cup at a time add your powdered sugar until all is combined.
If you are going to pipe this frosting onto your cupcakes, I found it was best if I placed the frosting in the fridge for 20-30 minutes first because at room temperature this frosting is on the runny side.

Notes

I used a kitchen torch on the top of my frosting to give it that burned marshmallow look, if you are planning on doing the same, I recommend having your frosted cupcakes well chilled first so the frosting doesn't melt off.
The recipe for the frosting makes a whole lot, I definitely had a lot left over, so you know, if you wanted to make more cupcakes you would have enough frosting for them.
I used the 2nd container of marshmallow fluff because after adding the 1st 16 ounce container I didn't think it tasted enough like marshmallow 🙂

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

Ooey Gooey Custard Pie

June 24, 2015 By Holly

Sometimes, I am just incredibly silly…this is one of those times. I am so in love with my new key lime pie recipe that I had the ~~genius~~ optimistic idea of substituting a different fruit juice for the key lime in this pie and figured a different flavor would be just as delicious.

I absolutely love mangoes, and thought how awesome a mango pie would be. Well, for starters I was having a heck of a time finding mango juice in any shape or form, but was able to find some mango nectar instead.

So, I followed the recipe to a tee except (obviously) the key lime and voila I made a pie that tastes nothing like mango haha. I would have been a lot more upset had this pie not been sooo delicious. It definitely has that awesomely gooey custard thing going on, just nothing like I was hoping for.

No worries though, because I am definitely keeping this recipe for the future, too yummy not to. I believe you may leave the mango juice out and it will be just fine, because with the added juice the filling was very watery, and took longer than anticipated to bake. So if you’re looking for a wonderful custard pie this is definitely for you. Enjoy!

Let’s start with the crust, graham cracker crumbs into the bowl…

almonds…

and sugar…

now butter…

all mixed up…

now into your pie pan…

While you bake your crust a little, start with the filling…egg yolks…

mix them up for a bit…

now add the sweetened condensed milk…

if you still want to add the juice, do that now…

all mixed up…

into your pie crust…

bake, bake, bake…

now enjoy!…

Ooey Gooey Custard Pie

2015-06-22 12:16:25

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THE CRUST

1 Cup of Graham Cracker Crumbs
1/4 Cup of Finely Chopped Sliced Almonds.
1/4 Cup of Granulated Sugar.
1/3 Cup of Unsalted Butter, Melted.
9" Pie Pan.

THE OOEY GOOEY FILLING

6 Egg Yolks.
1 (14 Ounce) Ca of Sweetened Condensed Milk.
2/3 Cup of Mango Nectar (Optional).

THE WHIPPED CREAM

2 Cups of Heavy Whipping Cream.
1/4 of Granulated Sugar.

FOR THE CRUST

Preheat oven to 375 degrees F.
Combine the ingredients in a bowl and blend well.
Press into a 9" glass pie plate.
Bake for 8 minutes and remove to cool.
Reduce oven to 350 degrees F.

FOR THE OOEY GOOEY FILLING

Beat the yolks well in a bowl until thick and light colored.
Blend in the sweetened condensed milk.
If using mango nectar, slowly pour into the bowl and mix.
Now pour your filling into your pie crust.
Bake for 25 minutes, then loosely place foil on top of pie and continue to bake for 5 more minutes.
Remove from oven and let cool completely, refrigerate for at least 3 hours before serving.

FOR THE WHIPPED CREAM

In a stand mixer with whisk attachment place your chilled heavy whipping cream & sugar in your bowl and beat until thick.

Notes

I used an open star tip to pipe my frosting onto my pie.

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

Bubble Berry Cobbler

June 22, 2015 By Holly

Don’t you just love a quick, easy, throw together in a quick second dessert? Yeah, me too…This recipe I’m sharing today is definitely one of those.

This cobbler was ready to go in the oven in about 10 minutes (and probably only that long because I was taking pics of the steps). Even the wonderful glaze I ~~drowned~~ drizzled all over this dessert was thrown together in about 5 minutes.

I kept seeing all of these ‘bubble’ desserts popping up online which was obviously intriguing and once I realized that the bubble part was delicious biscuit pieces ‘bubbling’ up in the oven I knew I had to make one of these.

Obviously you could substitute any pie filling of your choice but I love the mix of cherry and blueberry. Heck, if you’re feeling fancy, make your own biscuits and pie filling but other than the deliciousness that is this dessert the best part is the easy factor. Happy Monday everyone!

First, chop up those biscuits…

into a bowl, pour your first pie filling (this is blueberry)…

now your next pie filling (this is cherry)…

throw in your biscuits…

mix them all up…

now into your pan…

baking up…look how pretty and puffy it’s getting…

get some glaze on it and enjoy!!!

Bubble Berry Cobbler

2015-06-18 10:14:40

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THE COBBLER

1 (16.3 Ounce) Can of Jumbo Biscuits.
1 (21 Ounce) Can of Cherry Pie Filling.
1 (21 Ounce) Can of Blueberry Pie Filling.
9x13 Pan.

THE FROSTING

3/4 Cup of Powdered Sugar.
1/4 Cup of Milk.

FOR THE COBBLER

Preheat your oven to 350 degrees F.
Spray your pan with non stick cooking spray.
Open your biscuits and cut each one into fourths.
In a large mixing bowl pour both of your pie fillings in.
Then add your biscuit pieces and mix into pie fillings until thoroughly coated.
Bake 25-30 minutes or until biscuits look slightly golden (I took mine out at 28).

FOR THE FROSTING

In a small bowl mix together the milk and powdered sugar until smooth, then drizzle all over your cobbler and enjoy!

Notes

You could substitute any kind of pie fillings that you like best.

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

Mississippi Sin Dip

June 19, 2015 By Holly

This recipe was sent to me months ago by my sister where I put it in my ‘will definitely make’ pile. Usually– ok always–when my sister (or anyone for that matter) sends me a recipe it’s always in hopes that I will make it for them.

As a lover of food I obviously have no problem with this. This recipe unfortunately had been slightly forgotten as it slowly took the spot on the bottom of the pile. Well, I had been craving a super cheesy, savory dip, and in the far recesses of my brain this dip popped up.

I loved the name, because ‘sin’ usually denotes awesome in food, and I have a lot of family from Mississippi so there’s that haha.

Kind of wish I hadn’t forgotten about this dip for so long, because not only does it look totally awesome in a bread bowl but it was soo darn easy to make and dang y’all it is so good. I think it is physically impossible to have just a little bit of this stuff, it is down right addictive. This is the perfect munchy food for your next party 🙂

Cream cheese into the bowl…

sour cream…

cheddar cheese…

green chiles…

ham, Worcestershire and hot sauce…

all mixed up…

somebody really wanted the bread…

cut out the middle…

dip into the bread bowl…

wrap it in aluminum foil…

bake, bake, bake and enjoy!!!

Mississippi Sin Dip

2015-06-17 10:00:07

Super cheesy dip filled with cheddar, cream cheese, ham and hot sauce.

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Ingredients

16 Ounces of Sour Cream.
1 (8 Ounce) Block of Cream Cheese, Softened.
2 Cups of Cheddar Cheese, Shredded.
1/2 Cup of Ham, Chopped.
1 Tablespoon of Green Chiles, Chopped & Canned.
1/4 Teaspoon of Hot Sauce.
1 Teaspoon of Worcerstershire Sauce.
Salt & Pepper to Taste.
1 (16 Ounce) Loaf of French Bread.
Butter Crackers for Serving (Optional).

Instructions

Preheat oven to 350 degrees F.
In a mixing bowl, combine all ingredients until well combined.
Carefully hollow out the middle part of your bread, leaving at least 2" of bread on the bottom and on the sides.
Fill your bread with the dip, place the top back on and wrap the entire loaf with aluminum foil.
Bake for 1 hour, removing the foil the last 10 minutes of baking.

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

Krispy Kreme Pie

June 17, 2015 By Holly

I don’t know how I didn’t know, but I was not aware at all that last Friday was national doughnut day. I was super bummed because me and doughnuts are bff’s (and totally felt like I should have been in the know) and also because Friday is not my cheat day which means I wasn’t able to swing by Krispy Kreme and get a super hot, fresh, amazing doughnut for free.

I thought to myself oh well, and that I would make up for it by having a doughnut ~~or twelve~~ on my cheat day. Honestly, kind of didn’t think just doughnuts were gonna cut it, and since I’ve had a few recipes for doughnut pies pinned for a while, I thought this would be the perfect time.

My biggest concern about this pie was that it was going to be too sweet, I mean that’s a lot of doughnuts and glaze in there after all.

I was pleasantly surprised to find that this pie wasn’t overly sweet at all or even close to it. It tastes like a super awesome bread pudding in pie form, and soo easy to throw together. Next time I make it, I will definitely pour a glaze over it, but this stuff was still awesome on it’s own.

First tear or cut up your doughnuts and throw into your bowl…

now eggs, vinegar, butter and vanilla…

then sugar…

all mixed up…

pie crust rolled out (please ignore my lack of pie edge crimping skills)…

now mixture into the pie crust…

baking…

and enjoy!!!

Krispy Kreme Pie

2015-06-15 12:12:42

Delicious pie made from Krispy Kreme Doughnuts.

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Ingredients

1 Refrigerated Pie Crust.
3 Regular Glazed Donuts
2 Large Éclair Donuts (Chocolate Frosting on Top, Cream In the Middle).
3 Eggs, Beaten.
1 Stick of Butter, Melted.
1/4 Cup of Granulated Sugar.
1 Teaspoon of Vanilla Extract.
1 Tablespoon of White Vinegar.
9" Pie Pan.

Instructions

Preheat your oven to 350 degrees F.
Line your pie pan with the refrigerated pie crust, crimping the top edges with your fingers if you wish.
Cut or tear all of your donuts into quarters or sixths (just depends how big you want them) and place into a large bowl.
Now add the eggs, butter, sugar, vinegar and vanilla and mix until combined.
Now pour your mixture into your pie crust and bake for 35-40 minutes or until the top of the crust is golden.
Let cool completely and serve with either whipped cream, ice cream, or maybe a glaze.

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

Garlic Parmesan Breadstick Bites

June 15, 2015 By Holly

One of my favorite go-to salty & savory cheat day yummies is garlic & parmesan breadsticks, I mean do you blame me? Carbs, cheese and butter are always a good idea. Anyways, there is this absolutely fabulous Italian restaurant near me that makes everything super fresh, including all of their dough for their pizzas and their breadsticks.

I can’t tell you how many times I have ordered and picked up their amazing food for my cheat day. Well, as much as I could eat there every cheat day, sometimes I don’t feel like getting out in the traffic –if you live in the Atlanta area, I know you feel me on this. I figured since I had had such good luck using Publix’s fresh pre-made dough for my Easy Skillet Pizza, that this would definitely be my starting point for my breadstick bites.

I know, I know, I totally cheated by using this dough, but I’m not quite there yet to tackle making a from-scratch dough. Y’all these breadstick bites are going on my mental list of super easy peasy things to make but are also crazy stupid delicious. These are beyond addictive, seriously, my little sister had one, then proceeded to ~~inhale~~ eat the rest of them. They are soft, garlicky, buttery, cheesy and basically perfect, so just go ahead and make these asap. 🙂

dough all smooshed out, sorry hard to see the dough, a thunderstorm had rolled in and it was dark…

all cut up…

baking up so nicely…

while baking, place cheese into a bowl…

now the melted butter and garlic powder…

throw in some hot breadstick bites…

all mixed up and ready to eat…

sooo delicious y’all!..

Garlic Parmesan Breadstick Bites

2015-06-11 10:02:13

Deliciously soft breadstick bites, filled with all of the flavors of garlic and parmesan.

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Ingredients

1 (16 Ounce) Bag of Pre-Made Publix Dough.
1 Stick (1/2 Cup) of Unsalted Butter, Melted.
1 Cup of Parmesan, Finely Shredded.
1/2-1 Tablespoon of Garlic Powder (depending on how much you prefer).
1-2 Teaspoons of Salt, or To Taste.
Large Sheet Pan.

Instructions

If using pre-made dough, let it sit at room temperature for at least 30 minutes.
Preheat your oven to 375 degrees F.
On a floured surface, place your dough.
Using your hands flatten and stretch it out into an even shape at 1/2 inch in thickness.
Using a bread knife, cut your dough into desired size bites.
Place your dough pieces onto your non stick sprayed pan and bake for 12-15 minutes or until the outsides are golden brown.
While your bites are baking, in a large bowl place your shredded parmesan, melted butter, garlic powder, salt to taste, and mix all together.
Once you take your bites out of the oven and while still hot, place them into your butter/garlic/parmesan mixture and mix until all of the bites are thoroughly covered, then enjoy!

Notes

I used pre-shredded parmesan, but then used my handheld chopper to get the pieces really small, you could also use a knife.
Remember you can use as little or as much garlic, parmesan or salt as you like.

By Holly

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

Disneyland Dole Whip

June 12, 2015 By Holly

So I guess I need to preface this post with the fact that I’ve never been to Disneyland…Disney World plenty, including earlier this year (sooo fun, it really is magical y’all!) but the whole time I lived in California ~~because I was being worked to the death for the sake of entertainment~~ I never had a chance to get there. My mom kept telling me how they have these Dole Whips there that are apparently super famous and super delicious, and how I needed to make one.

(Please note the official Disneyland flag in the pics below that my mom got there when she was just a little girl, so cute). I have since found out that they now serve these at the Magic Kingdom at Disney World too, but it wasn’t my cheat day while I was there so I avoided even seeing all of the fun ~~bad~~ food as much as possible (which by the way is everywhere at Disney! I lost count at how many Mickey Mouse ice creams I looked at longingly, no worries my dude ate them for me haha).

Soo, anyways, after hearing about this delicious and fun ~~even without alcohol~~ drink about a million times, I tracked down several recipes for them and decided to give them a whirl. Not gonna lie, I was a little skeptical because, well, pineapple, pineapple juice and ice cream? Don’t get me wrong I love both, but together I wasn’t sold…well, that is until I had one. Oh sweet goodness, these are ammaazzing. I could not stop drinking this stuff y’all. It’s creamy, but sweet and tangy from the pineapple juice. Sooo good! Please do yourself a favor and make these, like, tonight 🙂

First, place your semi-thawed pineapple in your blender…

all blended…

now your ice cream and some pineapple juice…

all blended…

after freezing for a bit, scoop into your cups, and put as much or as little pineapple juice as you like…

just sooo good y’all…

Disneyland Dole Whip

2015-06-10 10:35:27

Fun, fruity and refreshing, these Dole Whips are delicious.

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Ingredients

1 (16 Ounce) Bag of Dole Frozen Pineapple Chunks.
4 Cups of Vanilla Ice Cream (I Used Breyers).
12-20 Ounces of Dole Pineapple Juice.

Instructions

Half way thaw your frozen pineapple, I honestly forgot to leave the pineapple out to thaw so I zapped it in the microwave for 30-45 seconds.
In a blender, place your pineapple in it and puree it, I would intermittently use a spatula to scrape down the insides of the blender to move around the pineapple to make sure it was all pureed well.
Now add your ice cream and around 8 ounces of your pineapple juice, and blend thoroughly.
Freeze this mixture for 1-2 hours to set it.
Scoop your mixture into glasses and pour more pineapple juice over each scoop of ice cream.

Notes

I put 12-20 ounces of pineapple juice because it is really up to your taste, I like quite a bit of pineapple juice on my ice cream and you may not, put as little or as much as you like 🙂

Adapted from Six Sister Stuff

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

The Best Key Lime Pie

June 10, 2015 By Holly

Ok y’all I’m just gonna say it, this is the best darn key lime pie ever. Certainly the best one I’ve ever had, and not to mention when I shared this with family and friends they all said without me asking that this was the best they’d ever had too…boom!

This recipe comes courtesy of one of my fabulous neighbors Patty who concocted this recipe with her mother years ago. She said they probably made 20+ different versions of this pie before they found just the right amount of awesome (my words, not hers).

The crust is absolutely the perfect mixture of graham crackers with the added bonus of almonds which I think just makes this crust, and the filling is the perfect amount of tartness and sweetness.

Y’all this pie was gone in a quick second, there is no having just one piece. I’m already planning on making a few of these my next cheat day, for reals y’all.

Thanks soo much to Patty for being nice enough to share this with me. This is too easy and too darn delicious not to make, so what are you waiting for? 🙂

First graham cracker crumbs into the bowl…

now the chopped up almonds…

the sugar…

and the butter…

all mixed up…

into your pie plate…

egg yolks in the bowl…

mix, mix, mix then slightly thickened and lighter in color…

with the sweetened condensed milk added…

somebody was looking too pretty while hoping for some pie…

now slowly add the key lime juice…

into your cooled crust…

bake, bake, bake…

and enjoy! Trust me you will! 😀

The Best Key Lime Pie

2015-06-08 12:58:02

Perfectly delicious homemade key lime pie.

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THE CRUST

1 Cup of Graham Cracker Crumbs.
1/4 Cup of Granulated Sugar.
1/4 Cup of Finely Chopped Sliced Almonds.
1/3 Cup of Butter, Melted.
9" Glass Pie Plate.

THE FILLING

6 Egg Yolks.
1 (14 Ounce) Can of Sweetened Condensed Milk.
2/3 Cup of Fresh Key Lime Juice ( I used 'Nellie & Joes' bottled juice).

THE WHIPPED CREAM TOPPING (Optional)

2 Cups of Heavy Whipping Cream.
1/4 Cup of Granulated Sugar.

FOR THE CRUST

Preheat your oven to 375 degrees F.
Place all ingredients in a bowl and blend well.
Evenly press into glass pie plate.
Bake for 8 minutes, remove from oven and let cool completely (I stuck mine in the fridge to speed up the cooling process).
Reduce oven temperature to 350 degrees F.

FOR THE FILLING

With a handheld or stand mixer with paddle attachment beat the egg yolks until thick and light colored.
Now add your sweetened condensed milk and blend in.
Now slowly blend in your lime juice.
Pour your filling into your cooled crust and bake at 350 degrees F. for 20-25 minutes (I took mine out at 22 minutes) or until the top is dry to the touch.
Let cool to room temperature and refrigerate for at least 2 hours before serving.

FOR THE WHIPPED CREAM TOPPING

In a chilled bowl (preferably) using a whisk or whisk attachment, place your cold heavy whipping cream and sugar.
Continue to whisk until thickened, light and fluffy.

Notes

I used a Wilton disposable bag and open star tip to pipe the whipped topping.
You could certainly juice about a million key limes, but I cheated and used the bottled kind.
I bought pre-sliced almonds, then used a hand chopper to finely chop them.

By Patty Quinn

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