HOLLY'S CHEAT DAY

White Chocolate Cream Cheese Puffs

June 8, 2015 By Holly

What can I say, other than that I really wanted a puff pastry shell. Who knows why?.. but a big buttery, flaky bite of a perfectly cooked puff pastry sounded like perfection (with a side of alliteration). I knew a plain shell wasn’t going to cut it, so I racked my brain for what might be delicious in the inside of these lovely bites.

Cream cheese is always a good idea, but knew I didn’t want to stop there, sooo my mom had the brilliance to suggest putting white chocolate in the cream cheese. Perfecto! White chocolate can be a powerful flavor (to me anyway) and I was slightly concerned it was going to overwhelm the whole shebang.

Y’all it so didn’t, yes you can taste the white chocolate, but it’s more like it gives the cream cheese warmth and depth where you go ‘mmm what is that? so good!’ or at least I would.

These were a snap to make, and yeeesss I totally cheated by using store bought shells, but it just makes it so much easier 🙂 These are so lovely, especially with the addition of the fresh berries, as well as rich, but I totally ate 3 of them haha. If you want something easy but looks kind of fancy, these are definitely for you!

First, bake up your puff pastry shells…

all puffed up and pretty…

while those cool the filling, start with cream cheese…

mix all of the cream cheese, then add your melted white chocolate…

all mixed up…

now time to add the vanilla and powdered sugar…

all ready to be piped…

yum!!!

White Chocolate Cream Cheese Puffs

2015-06-04 10:35:53

Yields 12

Puff pastry shells filled with a white chocolate cream cheese.

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Ingredients

2 (10 Ounce) Pillsbury Puff Pastry Shells.
3 (8 Ounce) Packages of Cream Cheese, Softened.
1 1/2 Cups of Powdered Sugar.
2 Cups of White Chocolate Chips, Melted.
1 Tablespoon of Vanilla Extract.
Fresh Berries, For Garnish.

Instructions

FOR THE PUFF PASTRY SHELLS.
Preheat your oven to 425 degrees F.
Place your shells on your cookie sheets and bake for 18-20 minutes (I took mine out at 18).
Let cool completely.

FOR THE WHITE CHOCOLATE CREAM CHEESE FILLING

With a handheld or stand mixer with paddle attachment place your softened cream cheese in your bowl.
Beat the cream cheese until smooth, then add the vanilla and sugar and beat again until combined.
In a microwave safe bowl place your white chocolate chips.
In 30 second increments, stirring your white chocolate chips after each 30 second turn until chips are completely melted.
Let cool just slightly, then place in your bowl with the cream cheese and beat until smooth and well combine.
Using a ziploc baggie with the end snipped off, or a piping bag with whatever tip you like best, pipe the filling into your cooled puff pastry shells, garnish with berries if you choose and serve.

Notes

Don't try to melt your chocolate chips on your stove top in a saucepan, I started to, then realized I was about to burn them... I really do know better, I promise haha.

By Holly

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

Birthday Cake Martini ~~ 100th Post!!

June 5, 2015 By Holly

Happy Friday y’all!! So excited to share this drink recipe with you guys today. Not only was last Saturday my birthday, but we’re celebrating early (one of) my sister’s birthday this weekend, so this birthday cake martini is perfect.

I definitely enjoyed one of these last weekend and I believe are a must for this coming weekend too. Also, this is my 100th post! I honestly can’t believe it, I’ve had so much fun sharing recipes and connecting to everyone who is awesome enough to drop in and say hello 🙂

So I believe a little celebration for my 100th post is also in order, hello martinis! I will warn you, this drink is strooong, delicious and kind of creamy, but definitely strong. You also get that cake like flavor peaking through too. Whether you or someone you know has a birthday coming up or not you should definitely get a taste of these bad boys. Have a wonderful weekend y’all!

Start with your cake vodka…

then your creme de cacao…

now your amaretto…

then your heavy whipping cream…

then (the best part) the white chocolate liqueur…

Enjoy!

Birthday Cake Martini

2015-06-04 07:21:17

Yields 3

Delicious and fun way to celebrate a birthday.

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Ingredients

3 Ounces of Cake Flavored Vodka.
3 Ounces of Clear Cream de Cacao.
2 Ounces of Amaretto.
2 Ounces of Heavy Whipping Cream.
1 Ounce of White Chocolate Liqueur.
Multi Colored Sprinkles (Optional).
Honey (Optional).

Instructions

If putting sprinkles around the edge of your martini glasses, line the edge of your glasses with honey and dip your glasses into the sprinkles until covered completely.
Measure out all of your ingredients, mix together and serve cold.

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

Reese’s Puppy Chow

June 3, 2015 By Holly

Sometimes, I want something super yummy and super quick to throw together for my cheat day. This was definitely one of those times. I had about a million ~~more like a billion~~ things to do and the original cheat day treat I had planned on making was a multi step process, with baking and waiting involved and I was just so not in the mood.

Y’all ever have that? Like there is so much on your plate (so to speak) that there is just no fun to be had in spending time ~~hours~~ on baking something? Well, that was certainly the case here. Dilemma being, I still wanted something munchy for my cheat day. Hello to puppy chow.

Don’t let the name gross you out, it is neither for puppies nor made with them (someone actually asked me that haha). It is simply chex mix, peanut butter, chocolate, butter, powdered sugar and ~~the best part!~~ Reese’s Pieces. Yum, yummy, yummy y’all. This is perfectly crunchy, sweet, a little salty and a whole lot of awesome. I now want to make as many variations of this I can, such a delicious, super easy and fun munchy food. Enjoy!

For starters measure out your Chex Cereal…

in your saucepan..peanut butter, butter and chocolate chips…

all melted…

onto your chex cereal…

all mixed up…

into the bag with the powdered sugar…

after a good shaking…

your Reese’s Pieces…

shake these all up, then onto the tray and sprinkle the rest of your powdered sugar on top…

Enjoy!

Reese's Puppy Chow

2015-06-01 13:44:34

Chex Cereal with peanut butter, chocolate and Reese's Pieces, make for a wonderful mix.

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Ingredients

9 Cups of Chex Rice Cereal.
1 Cup of Milk Chocolate Chips.
1/2 Cup of Creamy Peanut Butter.
1/2 Cup (1 Stick) of Unsalted Butter.
1 Tablespoon of Vanilla Extract.
1 1/2 Cups of Powdered Sugar.
1 1/2 Cups of Reese's Pieces.
1-1 Gallon Sized Ziploc Bag.
1 10x15 Pan.

Instructions

Measure your cereal out into a large mixing bowl and set aside.
In a small/medium saucepan place your chocolate chips, peanut butter and unsalted butter.
On low/medium heat melt these ingredients together, then add the vanilla.
Pour your melted peanut butter mix over your cereal and stir until all of the cereal is covered.
Place 1 cup of the powdered sugar into your Ziploc bag, then add your cereal to the bag, closing tightly and shake until the cereal is completely covered.
Then add your Reese's Pieces and shake some more.
Place some wax or parchment paper onto your pan and pour your cereal mixture onto the paper and sprinkle the 1/2 cup of powdered sugar onto areas of your mix that might have been missed, and allow to cool and enjoy!

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

Peanut Butter Cup Cupcakes

June 1, 2015 By Holly

It’s funny when you look back at things that you thought were just disgusting as a kid, but now absolutely love. One of those things for me were Reese’s Peanut Butter Cups…I know, I know blasphemy, but I have since ~~seen the light~~ changed my mind and are at the top of the list of my favorite candies.

I’ve had the idea for these cupcakes rolling around in my head for a while and to be honest was a little nervous at how they would turn out.

Partly because I knew I wanted to stick a peanut butter cup in the bottom of each cupcake and didn’t know if they would melt into a mess or become hard, it was neither thank goodness.

Also, I wanted to make sure the ratio of chocolate cake and peanut butter frosting was just right, so that neither overpowered the other, gold star to me on that one too.

These are pretty much chocolate and peanut butter heaven y’all. Decadent, absolutely, but it didn’t stop me from eating ~~100~~ a few of these. If you love some chocolate and peanut butter like me, these are sooo in your wheelhouse 🙂 Enjoy!

Reese’s into the cupcake liners…

cake mix into the mixer…

eggs…

oil…

buttermilk…

sour cream…

mix, mix, mix…

into the liners…

bake, bake, bake…

for the frosting, peanut butter…

butter…

mix it all up…

after adding the powdered sugar (forgot to take a pic with it, oops)…

now the heavy whipping cream…

mixed up…

here is the meringue powder (optional)…

and enjoy!

Peanut Butter Cup Cupcakes

2015-05-28 11:17:10

Yields 30

Moist chocolate cupcakes topped with a whipped peanut butter frosting.

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THE CUPCAKES

1 Box of Devil's Food Cake Mix.
3 Eggs.
1/2 Cup of Vegetable Oil.
3/4 Cup of Buttermilk.
1 Cup of Sour Cream.
30 Full Sized Reese's Peanut Butter Cups.

THE FROSTING

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

FOR THE CUPCAKES

Preheat your oven to 350 degrees F.
Place your cupcake liners in your pan and place a peanut butter cup in the bottom of each liner, set aside.
With a handheld or stand mixer with paddle attachment, place your cake mix, eggs, vegetable oil, buttermilk and sour cream and mix until combined.
Using a large ice cream scoop, fill your cupcake liners 3/4 of the way full and bake for 15-17 minutes or until they spring back to the touch (I took mine out at 15 minutes).
Let cool completely.

FOR THE FROSTING

With a handheld or stand mixer with paddle attachment, place your peanut butter in your bowl, now add the butter and mix until combined.
Now add your powdered sugar and mix until smooth.
Now add your heavy whipping cream and vanilla and blend again.
If you're using meringue powder, now add it and blend until smooth.
Pipe or spoon your frosting on top of your cooled cupcakes.

Notes

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

By Holly

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

Cake Mix Popcorn

May 29, 2015 By Holly

Honestly, I’m surprised I haven’t shared a popcorn recipe sooner. After all, I work in film, obviously I am a movie lover and what is a movie without popcorn, am I right? I have to say though, that I’ve never had popcorn this awesomely decadent at the theater before.

This stuff is stupid good y’all. Initially I thought it too sweet so I added salt to balance it out, which made this stuff perfection, aka crack. If the sweet & salty combo is not your thing ~~I will still love you~~, then you can definitely leave the salt off, and if you don’t have a popcorn maker you can totally use the microwaveable kind, preferably plain.

This was a cinch to throw together and will be the perfect treat for you to eat on an evening in watching a great movie, which hopefully will be soon since it’s almost the weekend! Have a great one y’all, I know I will I was born tomorrow a few years ago 😉

First make your popcorn, here is the coconut oil in the bottom of my popcorn maker…

now the kernels (this is not the full serving, I did 2 separate batches so they wouldn’t burn)…

top on…

all popped up…

into the tray (this is both servings I made)…

double boiler with chocolate…

all melted…

remove from heat and add your cake mix…

add your sprinkles (this is only half that I used, poured the rest on top once on the sheet)…

on the tray to set and sprinkled the rest of the sprinkles…

yummies!!

Cake Mix Popcorn

2015-05-26 14:46:38

Deliciously sweet but slightly salty popcorn covered in white chocolate and cake batter.

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Ingredients

2/3 of a Cup of Popcorn Kernels or 10 Cups of Popped Popcorn.
8 Ounces of White Bark or White chocolate.
1/2 Cup of Yellow Cake Mix.
1/3-2/3 Cup of Sprinkles (you can use more or less if you like).
2 Tablespoons of Coconut Oil (if popping popcorn in a machine).
1 Tablespoon of Salt (Optional).

Instructions

If you are popping your own popcorn in a machine, make your popcorn according to the directions so that you have about 10 cups of popcorn, which was about 2/3 cup of kernels.
Once made, place your popcorn on a large sheet pan with parchment paper.
Using a double boiler (or a microwave safe bowl) melt your white chocolate, then add you cake mix into the white chocolate mixing thoroughly.
Now add your sprinkles into the mix stirring again.
Using a spoon, drizzle your white chocolate/cake mix evenly over your popcorn and let it set for a few minutes.
Now add your salt to taste.

Notes

I really wanted the colors of my sprinkles to pop so I added about 1/2 of my sprinkles into the batter then once it had been spooned onto the popcorn I sprinkled the rest of them on top.

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

Butter Tarts

May 27, 2015 By Holly

Who knows why, but I had been having a major hankering for something gooey and handheld. Random, but sometimes desserts are so much tastier in bar form.

I’ve seen butter tarts (you know, the full on fancy individual ones) for quite a while looking all delicious, but lets be honest making individual mini desserts can be a bit of a process.

Sooo, I happened across several different versions of these in bar form and decided to give them a whirl. These have the most wonderful gooey, sugary texture, and the vinegar gives these almost a tart flavor that comes through the brown sugar.

These were darn easy to make, the hardest part being that I had to wait for them to cool before I cut them up. Speaking of, definitely line your pan, these are so gooey I don’t know if they would have come out to easily if I had just tried cutting them out. Happy Wednesday Y’all and enjoy!

Line your pan…

In a bowl place your flour…

then your sugar…

then cold cubed butter…

squish these together…

until it looks like this…

as evenly as possible, press into your pan…

bake it up…

in another bowl, place your melted butter…

brown sugar…

eggs, vinegar and vanilla…

mix it all up…

onto your crust…

and bake that up…

Let it cool very well and enjoy!

Butter Tarts

2015-05-26 10:17:44

Gooey, sweet and slightly tart butter squares.

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THE CRUST

1 Cup of Unsalted Butter, Cold and Cubed.
4 Tablespoons of Confectioner's Sugar.
2 Cups of All Purpose Flour.

THE FILLING

1/2 Cup of Unsalted Butter, Melted.
3 Cups of Brown Sugar, Packed.
4 Eggs.
2 Tablespoons of White Vinegar.
1 Tablespoon of Vanilla Extract.
9x13 Pan.

FOR THE CRUST

Preheat your oven to 350 degrees F.
With aluminum foil, line your 9x13 pan and slightly spray with non stick spray and set aside.
In a bowl, place your cubed butter, confectioner's sugar and flour.
Either using a pastry cutter or your hands, squeeze the ingredients together until your dough is formed.
Press the dough evenly into your pan and bake for 10 minutes.
While your crust is baking, in a separate bowl place your melted butter, brown sugar, eggs, vanilla and vinegar.
Mix all of the ingredients together until combined and pour the batter onto your crust and bake for 20-25 minutes (I took mine out at 22) or until the filling is almost set.
Cool completely (preferably in the fridge) before cutting into pieces.

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

Watermelon Margarita

May 25, 2015 By Holly

Happy Memorial Day everyone!! I am bringing y’all a super easy and simple margarita today that will be perfect for today’s festivities in case you are in need of a last minute libation. This drink is just full of fresh watermelon and lime juice, soo yummy.

This drink is just slightly sweet, and perfectly cold and icy. You definitely get all of the flavor of the tequila but not to the point that it knocks you down. I hope all of you are spending today with friends and family enjoying the long weekend and remembering the real meaning of the holiday 🙂 Enjoy y’all!

Take your fresh watermelon, place it in your blender…

Blend it up…

squeeze your limes…

then add your tequila, sugar and ice cubes…

blend, blend, blend and enjoy!

yummy…

Watermelon Margarita

2015-05-24 12:19:07

Yields 5

A wonderful summer margarita filled with all of the flavor of a fresh watermelon.

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Ingredients

4 Ounces of Tequila Blanco.
22 Ounces of Watermelon Juice (About 10 Medium Sized Pieces of Fresh Watermelon).
2 Tablespoons of Granulated Sugar.
3 Limes, Freshly Squeezed.
6 Ice Cubes.
1 Blender.

Instructions

In your blender place your watermelon and blender until completely liquid.
Now squeeze your limes into the blender, add the sugar and tequila and blend.
Now add your ice cubes and blend until smooth.
Serve immediately.

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

S’mores Dip

May 22, 2015 By Holly

It’s finally Friday y’all and I have such a fun treat to share with you guys for your holiday weekend.

This can be thrown together in no time, which means deliciousness coming your way, and your friends and family’s way pronto. Obviously, I had quite a few of my homemade marshmallows left and thought I would put them to good use, you know, besides just eating them.

Y’all I looove me some s’mores in just about any form (cannot wait to try the new Oreo s’mores btw, how about you guys?) and I thought making this dip would be a pretty sweet take on a regular s’more.

OMG dipping graham crackers into this gooey, chocolatey, marshmallowey dip caused some serious eye rolling of awesome. This dip is full on s’more crack, so definitely run out right now ~~ok maybe not right now~~ and make it, it’s so easy there’s no reason not to. Have a wonderful Memorial Day weekend everyone.

First, chocolate chips into the skillet…

now the marshmallows on top…

now bake it up, mmm look at all of that awesome puffiness…

then voila! deliciousness!

S'mores Dip

2015-05-20 14:46:07

An easy and delicious dip to satisfy your smore's cravings.

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Ingredients

2 Cups of Semi-Sweet Chocolate Chips.
11 Full Sized Homemade Marshmallows.
1 Full Sized Marshmallow, Cut Into Pieces.
8" Cast Iron Skillet.
Graham Crackers For Dipping.

Instructions

Preheat your oven to 400 degrees F.
Butter your cast iron skillet and place your chocolate chips in the bottom of the pan.
Now evenly place your marshmallows on top of the chocolate chips, filling in any gaps with your cut up marshmallow.
Bake for 9 minutes or until golden and bubbly, serve immediately with graham crackers.

Notes

Since I used my homemade marshmallows and they all vary in size, you will probably use more if you use the store bought kind.

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

Baked Ricotta Dip

May 20, 2015 By Holly

So I think it would be okay if I just went ahead and patted myself on the back for this recipe, (don’t worry my ego is still in check) this dip is just soooo good y’all.

I’m such a huge fan of ricotta cheese and had been looking for a ricotta dip for a while, but so far hadn’t found anything that included everything that I like. Sooo, I figured what the heck I’ll just make up my own.

Ricotta cheese is so smooth and creamy, and almost sweet, so I threw in parmesan and cream cheese to add some tartness to it. Of course I had to add garlic because, mmm garlic, then the crowning glory of flavor is the fresh rosemary, yum, yum, yummy y’all.

For reals, this dip takes so little time to throw together, you seriously have no reason not to make it. Also, you totally need to toast some baguette slices to put this dip on, drooool. I may or may not have rolled my eyes in delicious celebration with the first bite, this dip is definitely on my list of ‘keeper’ recipes. Have a wonderful day y’all!!

First, start with your main ingredient, the Ricotta…

now the cream cheese…

now the parmesan…

chopped up garlic, rosemary and salt and pepper to taste…

all mixed up…

baking…

Enjoy!!

Baked Ricotta Dip

2015-05-18 15:18:22

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Ingredients

3 Cups of Ricotta Cheese.
1 (8 Ounce) Block of Cream Cheese, Softened.
3/4 Cup of Parmesan Cheese, Shredded.
2 Cloves of Garlic, Minced.
1 Sprig of Rosemary, Finely Chopped.
Salt and Pepper to Taste.
Toasted Baguettes for Serving (Optional).
8" Baking Dish.

Instructions

Preheat your oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment, place your ricotta cheese, cream cheese, parmesan cheese, garlic and rosemary in the bowl and mix thoroughly.
Now add the salt and pepper to taste and mix again.
Now place your cheese mixture into your pan and bake for 15-20 minutes until slightly brown and bubbly around the edges.
Serve hot with toasted baguette slices, and enjoy!

By Holly

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

Homemade Marshmallows

May 18, 2015 By Holly

I have wanted to make homemade marshmallows for years, and honestly I’ve been too big of a scaredy cat to do it. Sounds silly, but me, boiling sugar, and fancy candy making-ness in general has never really been a strength for me.

Well, I finally decided that it was about time to make them because they just look too good not to. Had I known how easy these were to make I totally would have made them years ago, and trust me I will be making more in different flavors in the future 🙂

Oh, and I couldn’t help myself by adding some pink gel coloring because hello, everything is better in pink. Y’all these are delicious, so fluffy, so pretty, seriously I couldn’t stop eating them.

These are a million times better than those store bought kind, definitely not saying that those aren’t good too but these are crazy good.

No candy thermometer for these either which I find to be a bonus. Definitely get to making these soon y’all, they’re sooo good.

first butter and sugar the heck out of your pan…

now add water and gelatin to your bowl…

sugar into your pan…

light corn syrup…

the water…

and salt…

boiling…

after boiling for 1 minute…

slowly, and very carefully pour this sugar into your bowl…

whip, whip, whip…

getting so big and fluffy…

added a few droplets of pink gel food coloring…

into the pan…

butter your plastic wrap…

onto the top of the pan…

nice and pretty covered in powdered sugar…

now cut into as many big or little pieces as you like…

so yummy and pretty!

Homemade Marshmallows

2015-05-17 17:25:41

Yields 25

Easy and delicious homemade marshmallows.

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Ingredients

1 Cup of Water
3 Envelopes of Unflavored Gelatin.
2 Cups of Granulated Sugar.
1/2 Cup of Light Corn Syrup.
1/2 Teaspoon of Salt.
2 Tablespoons of Pure Vanilla.
About 2 Cups of Powdered Sugar for Coating.
9x9 Baking Pan.
Pink Gel Food Coloring (Optional).

Instructions

Heavily butter your pan, then cover the butter in powdered sugar and set aside.
With a stand mixer with whisk attachment, pour 1/2 cup of your water into the bowl and sprinkle with the 3 packs of gelatin, setting aside to allow the gelatin to soak in.
In a medium saucepan over high heat, add your sugar, corn syrup, salt and the remaining 1/2 cup of water, bring all of these ingredients to a rolling boil and boil it for 1 minute, then remove from heat.
Turn your mixer on for just a little bit to combine the gelatin and the water.
With the mixer still on low, very very carefully, because this stuff is very hot, slowly pour the hot sugar mix down the side of the bowl and continue to mix on low.
Once all of the sugar has been added, turn the mixer on high and continue to whip for 10-12 minutes until the marshmallow until it triples in size and has become very thick.
Stop your mixer, add your vanilla and mix, if you would like to add color to your marshmallow, you can do that now.
Quickly pour (before it starts to set) your marshmallow mixture into your pan, spreading evenly.
Now grease a piece of plastic wrap and tightly cover the top of the pan and let it sit at room temperature for at least 3 hours or overnight (which is even better).
Once your marshmallow has set, liberally sprinkle a cutting board or work surface with powdered sugar.
Run a knife around the edge of the pan to loosen the marshmallow then invert the pan flipping the marshmallow out onto the powdered sugar.
Now liberally cover the marshmallow slab with powdered sugar and cut into pieces, I found a large bread knife worked best.

Notes

The marshmallow slab didn't come out of the pan as easily as I had hoped, and I ended up having to very carefully remove it with a spatula and my hands.

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