HOLLY'S CHEAT DAY

Sweetcream Candy

March 9, 2015 By Holly

Sometimes an easy homemade candy is just the way to go (especially since it’s Monday again), and by easy I mean, no candy thermometers, no directions and ingredients so precise that if one extra granule of sugar accidentally makes its way into it, the whole thing will fall flat.

Okay, so that maybe a bit of an exaggeration, but y’all who have dabbled in any kind of chocolate, candy or caramel making at home know it can be a bit intimidating. Well, what can I say, I don’t think candy making gets any easier than this, and these little balls of goodness ~~hehe~~ are awesome.

Now, I will say these are very very rich and sweet, which is why I sprinkled just a bit of Fleur De Sel on top of each one, and if you don’t know, Fleur De Sel is just super fancy salt. If you want to add a little salt to balance out the sweet too and don’t have fancy shmancy salt, no worries, I’m sure sea salt or some regular old table salt would be just fine.

Let’s start with some butter…

Then cream cheese…

Mix these all together…

Slowly pour your powdered sugar, I usually do mine in increments of 1 cup at a time…

All mixed and pretty…

Scoop out your batter, form into balls and place on your wax paper…

After these are nice and cold, time to make the coating..start with your chocolate and shortening…

All nice and melted and pretty…

Dip your sweetcreams down into the chocolate…

Cover them completely with chocolate, sprinkle some fleur de sel or sprinkles and let them set…

Enjoy!!

Sweetcream Candy

2015-03-05 10:17:33

Yields 30

Sweetened butter and cream cheese smothered in chocolate with a sprinkling of fleur de sel.

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THE FILLING

1/2 Cup of Unsalted Butter, Softened.
3 Ounces of Cream Cheese, Softened.
1 1/2 Teaspoons of Vanilla.
4 Cups of Powdered Sugar.
1 Tablespoon of Fleur De Seul (Optional).

THE COATING

2 Cups of Semi-Sweet Chocolate Chips.
2 Tablespoons of Shortening.

FOR THE FILLING

With a handheld or stand mixer with paddle attachment combine your butter and cream cheese in your bowl and beat together until smooth.
Now add your vanilla and combine.
Now slowly add your powdered sugar, I usually beat in 1 cup at a time so powdered sugar doesn't go everywhere.
Using a small ice cream scoop or spoon, form your dough into balls about 1 inch in size.
Place these on parchment or wax paper lined baking sheets.
Cover and freeze for at least two hours or overnight.

FOR THE CHOCOLATE COATING

In a small/medium sized saucepan, melt your chocolate chips and shortening over low heat stirring constantly until completely melted.
Using a spoon or toothpicks dip your sweetcreams into the chocolate making sure to cover them completely and place on parchment or wax paper.
Sprinkle your fleur de sel or sprinkles onto the tops while chocolate is still wet.
Refrigerate your sweetcreams for at least 30 minutes to set them up and enjoy!

Notes

If your dough is initially too soft to form balls, just stick it in the fridge for 30 minutes or so.

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

Easy Skillet Pizza

March 6, 2015 By Holly

I think one of the epitomes of comfort food is pizza, especially home made pizza ~~I’m not hating on delivery, me and Papa John’s are BFFs~~ but I am saying that freshly made dough, and the exact ingredients in the amount you want is just soooo darn good.

Speaking of freshly made dough, I have soo wanted to make from-scratch pizza dough for forever, the yeast, the rising, the whole shebang, buuut jeez y’all, most recipes I’ve seen need to rise overnight, be punched down, then rise again ~~do a little dance for it~~ etc., I only have one cheat day a week and don’t intend on waiting around on some dough to be ready for baking.

So that brings us to me totally cheating and buying Publix’s freshly made dough in their bakery section, and it is awesome y’all. I can’t imagine it tasting any better if I had ~~spent a week letting it rise~~ made it myself. I know not everyone has a Publix near them but I do know there are plenty of other pre-made pizza doughs available on the market if you also do not want to spend a million years making this deliciousness. This pizza was filled with things I love.. pesto, mozzarella, fresh basil, fresh tomatoes, more mozzarella…mmm and the crust was so soft and pillowy… droool. Of course, the skillet baked it perfectly per usual, you could definitely use a normal non stick pan but there’s just something about a good old seasoned cast iron skillet that gives it that oomph. Totally get in there and throw all of your favorite things in your pizza, when it’s this easy, why not right? 🙂

Alrighty, start with your skillet and get it nice and oiled and place your dough to let it hang out for a little bit, also throw some oil on your dough so it doesn’t dry out…

While that’s hanging out, shred some mozzarella (you can use pre-shredded but this tastes so good) …

Slice up some tomatoes…

Chop up your garlic…

Now stretch out your pizza dough as thick or thin as you like…

Place your pizza sauce on the bottom…

Then place your fresh mozzarella and sprinkle your garlic…

Then the pesto..mmm pesto…

Then sprinkle more mozzarella…

Time for the tomatoes…

Now time for the oven and once out, I sprinkled the top again with mozzarella and garnished with basil and more tomatoes, delicious!…

Easy Skillet Pizza

2015-03-03 13:05:07

Homemade pizza baked to perfection in an iron skillet, filled with fresh mozzarella, basil, tomatoes and pesto.

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Ingredients

1 (16 Ounce) Bag of Fresh Publix Bread Dough.
2 Cups of Mozzarella Cheese, Shredded.
6 Ounces of Fresh Mozzarella, Sliced.
1.5 Fresh Tomatoes, Sliced.
5 Tablespoons of Olive Oil.
10" Cast Iron Skillet.
2 Cloves of Garlic, Finely Chopped.
1/2 Cup of Pizza Sauce (I used Prego).
1/4 Cup of Pesto (I used Classico).
4-5 Leaves of Fresh Basil.

Instructions

Preheat your oven to 425 degrees F.
Oil your skillet well with half of your olive oil, making sure to rub it up the sides as well with your hand or paper towel.
Place your dough in your skillet pouring the remainder of your olive oil all over the dough, and let your dough sit out and rest for at least 20 minutes (if you bought your dough like mine).
Using your hands, spread out the dough to the desired size and shape you like (I made my edges pretty thick and they puffed up so pretty and soft).
Evenly spread your pizza sauce onto the crust.
Now place your sliced fresh mozzarella on top of the pizza sauce and then evenly sprinkle your garlic onto the mozzarella.
Now spoon the pesto evenly onto the mozzarella.
Then place your shredded mozzarella making sure to completely cover all of the prior ingredients.
Then place your tomatoes on top of the shredded mozzarella and bake for 20 minutes.
When you take the pan out of the oven sprinkle more shredded mozzarella covering the tomatoes.
Once all of the cheese has melted, garnish the top of your pizza with basil and more fresh tomatoes if desired.

Notes

Obviously all ingredients and amounts can be substituted for your preferences 🙂
Warning, I initially placed the basil on top of the pizza before baking, but then quickly took it off of the pizza when I realized it started to shrivel and get crispy, so I don't recommend that haha.

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

Chocolate Love Cake

March 4, 2015 By Holly

I just love desserts that seem all fancy and awesome but are so easy. This chocolate love cake is sooo that dessert. It is so cool ~~not to mention super delicious~~ because the layers actually switch during baking ~~whaaattt?~~ crazy right?

I was totally skeptical until I stood there staring at it bake, and sure enough the ricotta cheese slowly sunk down into the cake making a beautiful perfect cheesy, creamy layer. Oh my gosh y’all, if you’re having a major hankering for something chocolatey and decadent like I was, this is the cake for you. It is definitely rich, but not enough to stop me from eating more than one piece, mind you 🙂 It kicked my chocolate craving right in the be-hind y’all, definitely get in on this awesome chocolatey goodness.

Start with a cake mix…

Then add water, eggs and oil… Mix, mix, mix…

Then place in your pan…

Now for the ricotta layer, start with ricotta (of course)…

Then add your eggs…

Then your sugar and vanilla…

Mix it all up…

Now carefully place this ricotta mixture on top of the chocolate cake…

Bake, bake, bake…

Fresh out of the oven, the cracking is normal…

While your cake is cooling, make the frosting, here is the pudding mix and milk…

All mixed up…

Add your cool whip…

Looks like someone still has evidence of having some cool whip, obviously, she wants more…

Fold your cool whip in completely…

Someone was exhausted from begging, so she snuggled under the rug haha…

Spread it all out on your cake…

Yummies…

Maybe add some chocolate curls if you like…

Enjoy!

Delicious…

Chocolate Love Cake

2015-03-02 12:37:53

A decadent chocolate cake with a ricotta cheese layer topped with a chocolate mousse.

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CHOCOLATE CAKE LAYER

1 Package of Chocolate Cake Mix.
1 1/4 Cups of Water.
1/2 Cup of Vegetable Oil.
3 Eggs.

RICOTTA CHEESE LAYER

2 Lbs (32 Ounces) of Ricotta Cheese.
4 Eggs.
3/4 Cup of Granulated Sugar.
1 Teaspoon of Vanilla Extract.

CHOCOLATE FROSTING LAYER

1 (5.2 Ounce) Package of Chocolate Pudding Mix.
1 Cup of Cold Milk.
1 (8 Ounce) Tub of Cool Whip.

FOR THE CHOCOLATE CAKE LAYER

Preheat your oven to 350 degrees F and spray your 9x13 inch pan with baker's spray.
In a large bowl place your cake mix, then add the water, vegetable oil and eggs and mix until well incorporated.
Pour your cake batter into your 9x13 inch pan and set aside.

FOR THE RICOTTA CHEESE LAYER

In a separate bowl with a handheld or stand mixer with paddle attachment beat your ricotta cheese, eggs, sugar and vanilla until combined.
Carefully pour your ricotta cheese mix on top of the chocolate cake mix as evenly as possible.
Bake your cake for 1 hour, let it cool completely before frosting, I let my cake cool for 30 minutes then covered with foil and placed in the fridge for another two hours.

FOR THE CHOCOLATE FROSTING LAYER

In a medium bowl stir your milk and chocolate pudding mix together until combined.
Now fold your cool whip into your pudding mix until combined.
Now spread the chocolate frosting over the top of the cake, cover and place back in the fridge for a few more hours.

Notes

To make the chocolate curls on top of my cake I used a basic vegetable peeler, Hershey's milk chocolate bars and a Ghiradelli white chocolate bar...be careful so you don't cut your finger like I did 🙂

Adapted from Paula Deen

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

Caramel Pecan Brownies

March 2, 2015 By Holly

So, I am about to break one of my biggest no no’s when it comes to desserts…nuts. That’s right in desserts, I don’t like them. It’s definitely a texture thing, there’s just something about biting into a giant walnut or pecan in a soft chewy delicious brownie or cupcake that makes me go blaaaah. Well my friends, I believe these brownies will be the one and only exception to my no nut in dessert rule, that’s how good they are.

These wonderfully delicious brownies were brought over by my mom’s bff Kim (yes the same wonderful bringer of the Easy Coconut Cake ) and she had me at caramel and brownies but when I heard pecan I was all womp, womp. Well, it was my cheat day after all, so I thought what the heck I’ll try one…oh my, I ate one, then another, and another, and, well, you get the idea.

I couldn’t tell there were even pecans in it except for the wonderful rich nutty flavor that was coming through since the nuts were chopped up so finely. I immediately called to get this recipe because I just knew I had to make these awesome brownies myself. This is a recipe that comes from her grandmother and has obviously been passed down through the family so I am grateful she was nice enough to let me share it here 🙂 These are so gooey and moist, with a rich nutty caramel flavor that is downright addicting, I urge you to make these asap.

Let’s start with the pecans…

I used a hand chopper but you can use whatever you prefer, I made sure mine were finely chopped…

All those caramels that needed to be unwrapped first…

Then place in saucepan with butter and we will pretend the milk is pictured here too…

Starting to melt, and there’s milk this time…

All melted…

Whisk your eggs and add sugar…

All mixed together…

I whisked my flour, salt and baking powder in a measuring cup…

Then place your flour mix into your egg mixture…

Mix it all together…

Now add your caramel…

Mix together…

Then add your pecans (and pretend the vanilla is pictured too)…

Mix all together…

Pour into your pan…

Bake, bake, bake…

Then enjoy!!

mmmm…

Caramel Pecan Brownies

2015-03-01 17:39:29

Ooey gooey caramel pecan brownies so delicious you won't be able to have just one.

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Ingredients

2/3 Cup of Caramels (I Used Kraft (11 Ounce Bag) Caramels).
2 Tablespoons of Milk.
2 Eggs.
3/4 Cup of Sugar.
6 Tablespoons of Melted Butter.
1/2 Teaspoon of Vanilla.
3/4 Cup of All Purpose Flour.
1/2 Teaspoon Baking Powder.
1/2 Teaspoon of Salt.
1/2 Cup of Pecans, Finely Chopped.
8x8 Pan.

Instructions

Preheat oven to 350 degrees F.
With a handheld chopper, knife or food processor finely chop your pecans (or keep them larger if you prefer that size) and set aside.
In a small saucepan over medium heat place your caramels, butter and milk stirring constantly until melted, remove from heat and set aside.
In a larger bowl beat eggs then add the sugar and mix together, set aside.
In a separate bowl place your flour, baking powder and salt and mix together.
Pour the flour mixture into your egg/sugar mix and mix until combined.
Now pour your caramel/butter mixture into your flour/sugar and mix until well incorporated.
Now fold your pecans into your batter, then add your vanilla and mix.
Pour your batter into your greased 8x8 pan and bake for 25-30 minutes, I took mine out at 28 so they would still be slightly gooey.
Let cool completely and serve.

Notes

The recipe called for 2/3 cup of caramel, but I definitely used more than that due to my love of caramel and it ended up being about 3/4 of the 11 ounce bag.

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

Raspberry Cupcakes With White Chocolate

February 27, 2015 By Holly

It dawned on me the other day that I had never had raspberry cake before, I know, kind of random but I had just had this totally awesome cheesecake with a raspberry topping-obviously my cheat day- and I wondered why raspberry is seemingly always the supporting actor, but never the star ~~obviously I’ve worked in production too long.~~

I knew I needed to remedy this by giving raspberry top billing for once and thought a raspberry cake would be an awesome way. I borrowed my strawberry cake (one of my all time favs) recipe and just translated that to my raspberry cake. I gotta be honest, I’m always a little nervous when throwing together something I’ve never had and/or made before, but let me tell you these cupcakes are super fabulous, I was not even remotely disappointed. They are so darn moist y’all, and they definitely have that raspberry flavor without being too tart, which really was my biggest concern because sour cupcakes are a big no no.

Also, this frosting, oh snap, it only has 2 ingredients, which I totally got from one of my favorite blogs Cookies and Cups here. I was completely skeptical about this frosting too, because I’ve never made one like this before, but it is totally amazing, easy peasy to make, and tastes like the lightest fluffiest white chocolate ever, drooool. The pairing of the white chocolate and raspberry couldn’t have been more perfect, these flavors complement each other sooo well these cupcakes are just calling your name 🙂

Start with your thawed out raspberries…

Then add your sugar…

Fold the sugar into your raspberries…

Then add your raspberry gelatin mix…

Then your eggs…

Then oil and water…

Then your cake mix…

Mix, mix, mix…look at that gorgeous color…

Then place into your liners…

Then into the oven to get it’s baking on… Okay, now for the frosting…

Into the pot…

This is what it looks like all melted…

This is after chilling in the fridge for a while..

Now time to whip the heck out of it, I originally used a whisk attachment, bad idea, the paddle attachment was much less messy…

Voila! Delicious frosting..I may or may not have taken a spoonful or ~~twelve~~ two…

Get in my belly…

Hello naked cupcake, you’re looking dapper…

Soo good…

Raspberry Cupcakes With White Chocolate

2015-02-26 11:37:46

Yields 30

Super moist raspberry cupcakes topped with an easy whipped white chocolate frosting.

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THE CUPCAKES

1 Package of White Cake Mix.
1 Small Package of Raspberry Gelatin.
4 Eggs.
1/2 Cup of Canola Oil.
1/4 Cup of Hot Water.
1 (12 Ounce) Bag of Frozen Raspberries, Thawed.
1/4 Cup of Granulated Sugar.

THE WHITE CHOCOLATE FROSTING

1 Lb (2 Cups) of Unsalted Butter.
2 Cups White Chocolate Chips.

FOR THE CUPCAKES

Preheat your oven to 350 degrees F.
Place cupcake liners into your tins and set aside.
With a handheld or stand mixer with paddle attachment, place your thawed raspberries into your bowl, and fold the sugar into the raspberries covering them completely.
Then add your gelatin mix, eggs, oil, hot water, cake mix and mix all together until well incorporated.
With an ice cream scoop or spoon fill your cupcake liners 3/4 full with your batter.
Bake your cupcakes for 12-15 minutes (I took mine out at 15) or until they spring back to the touch.

FOR THE WHITE CHOCOLATE FROSTING

In a medium sized saucepan place your butter and white chocolate chips.
Melt completely both ingredients on low heat, stirring constantly.
Once melted, remove from heat and let it cool at room temperature for about 30 minutes.
Cover your pan with aluminum foil and place in your fridge for at least 3 hours or overnight (like I did).
Once chilled, remove your pan from the fridge and let it sit out for 30 minutes or so, then place all of your melted chocolate chip/butter mixture into your mixing bowl and whip, whip, whip it with your handheld or stand mixer with paddle attachment until it is light and fluffy.
Then enjoy!

Notes

I used a 16" Wilton disposable bag with an open star tip to pipe the frosting onto my cupcakes.

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

Cream Cheese Apple Tassies

February 25, 2015 By Holly

I definitely think I’m most creative with new tasty treat ideas when I’m hungry ~~aka I let my inner chunky kid fly~~, and especially by the end of the week. I mean, by the end of the week, pies, cupcakes, cheesy savory dips are just about all that is encompassing my brain, you know, as I sit there and eat my grilled chicken and broccoli ~~sigh~~.

Though the cravings maybe in full force, they definitely get the creative juices flowing for something new and tasty. It was in one of my delicious daydreams that these beautiful little tassies were born. I definitely wanted to put cream cheese and apple together, and I initially thought I would make them miniature pies, buuuut with my new obsession with all things cookie cups I thought that a snickerdoodle ‘pie crust’ would be awesome.

Not only are these awesome but super easy to make. The filling is a brown sugar cream cheese ~~drroool~~ that is then topped with apple pie filling, then I dolloped a little more cream cheese filling on top of that. Oh my, y’all these taste just like an apple pie but slightly more decadent. These are definitely a new favorite of my family’s and they were more than happy to take ~~most~~ some of these off of my hands.

Start with your cookie dough mix…

Now add your egg…

Now add your melted butter and water…

Now mix, mix, mix…

Roll your dough into balls then roll into the cinnamon/sugar…

Then place into your tins and lightly press an indentation in the middle with your thumb…

Then bake them up…

Once out of the oven and still warm, take a 1 teaspoon measuring spoon and press in the middle to make a cup, then set aside to cool…

Now time to make the delicious cream cheese filling, start with your butter…

Cream the butter, then add your cream cheese…

Mix these lovelies together, look how delicious…

Then add your brown sugar, vanilla and cinnamon…

Mix together and voila, brown sugar cream cheese awesomeness…

After your cookie cups have cooled completely, place your cream cheese in your cups (I used a piping bag) then spoon some apple pie filling on top of that…

Then enjoy…I also highly recommend drizzling a little caramel sauce on top, you know, just because…

Sooo good…

Yummers…

Cream Cheese Apple Tassies

2015-02-24 13:22:57

Yields 24

Miniature snickerdoole cookie cups with a decadent brown sugar apple pie filling.

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FOR THE COOKIE CUPS

Snickerdoodle Cookie Mix (17.9 Ounces).
1 Stick (1/2 Cup) of Melted Butter.
1 Tablespoon of Water.
1 Egg.
Cinnamon Sugar Mix (Comes With the Cookie Mix).

FOR THE CREAM CHEESE FILLING

1 Block of Cream Cheese, Softened.
2 Sticks (1 Cup) of Butter, Softened.
1/2 Cup of Brown Sugar, Packed.
1 Teaspoon of Cinnamon.
2 Teaspoons of Vanilla Extract.

FOR THE APPLE PIE FILLING

1 Can of Apple Pie Filling (20 Ounces), Chopped.

THE COOKIE CUPS

Preheat the oven to 375 degrees F.
Spray your miniature muffin tins with non stick spray and set aside.
With a handheld or stand mixer with paddle attachment place your cookie mix into the bowl, removing the sugar/cinnamon mixture and placing it in a smaller separate bowl.
To the cookie mix add the egg, melted butter and water and mix until well incorporated.
Take 1-2 tablespoons of cookie mix roll into balls and roll into the cinnamon sugar mixture, then place into your tins pressing down into the middle with your thumb making an indentation.
Bake your cookie cups for 12-15 minutes or until slightly golden around the edges.
As soon as your take out of the oven and they are still warm take a 1 teaspoon measuring spoon and press each cookie cup in the middle forming a perfect cup, set aside to cool completely.

THE CREAM CHEESE FILLING

With a handheld or stand mixer with paddle attachment place your butter into the bowl and whip until smooth.
Then add your cream cheese to the butter and mix until well incorporated.
Now add your brown sugar, cinnamon and vanilla.
Pipe or spoon the cream cheese mixture into your cups, then place your apple pie filling on top covering the cream cheese then you can dollop a little more cream cheese on top of the apple pie filling.

THE APPLE PIE FILLING

I used a pre-made apple pie filling, you are welcome to make your own of course, but I did take a knife and fork and chopped up the filling so the apple chunks would be nice and small.

By Holly

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

Handheld Lasagnas

February 23, 2015 By Holly

I have to admit that Italian food is 9 times out of 10 going to be on my cheat day menu. I mean, can you blame me? buttery garlic bread, pastas with delicious sauces, cheese, more bread, more pasta mmm.

To me, it is some of the best comfort food in the whole world and though lasagna is one of my favorite Italian dishes, I don’t necessarily want to run to a restaurant to pick up some every time either. Also, lasagna is one of those dishes that’s not necessarily super hard to make, just a bit too time consuming for me ~~always in a hurry to get my cheat day on~~. Sooo I thought it would be awesome to make easy mini lasagnas with, get this, phyllo dough which I just love. Oh my gosh y’all these are perfect! I honestly didn’t know they would turn out as well as they did. The super crispy, flaky shell with the perfect amount of cheesy, saucy, gooey-ness of the filling. These are soo good and soo easy, you must make these 🙂

So lets start with some Italian sausage ~~I feel like this should be blurred out, a little graphic am I right? sorry mom haha~~…

Heat up your pan, and cut up the sausage into pieces stirring it around…

Once all of the sausage is warm and slightly brown add your marinara sauce…

Now for the phyllo dough, you will need to slather this stuff in butter so it doesn’t dry out…

Then with a very sharp knife, slice your dough into equal sized pieces…

See how pretty…

Gently place your dough into your muffin tins to form cups…

Place your ricotta cheese into the bottom…

Then your sausage/marinara mixture…

Then the mozzarella and all ready to go into the oven…

Baking…

Once I took them out of the oven I sprinkled a little dried thyme and basil on top of each lasagna which = perfection…

Yummy!!

Handheld Lasagna

2015-02-19 11:23:53

Yields 12

Miniature lasagnas with perfectly crispy phyllo shells.

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Ingredients

2 Turkey Italian Sausage Links, Cooked.
1/2 Cup of Marinara Sauce (I Used Rao's Tomato Basil).
3/4 Cup (12 Tablespoons) of Ricotta Cheese.
3/4 Cup (12 Tablespoons) of Mozzarella Cheese.
1/2 Cup of Unsalted Butter, Melted (For Phyllo Dough).
16 Ounce Box of Phyllo Pastry Sheets (I used Athens Fillo Dough).
Dried Basil and Thyme For Sprinkling (Optional).

Instructions

Preheat your oven to 350 degrees F.
Spray 12 muffin tin cups and set aside.
If using frozen phyllo dough, make sure to let it sit out at room temperature for at least an hour so it will be thawed and pliable.
In a medium saucepan on low/medium heat, start to heat your sausage links leaving the casing on, and cut into desired sized pieces, my links were pre-cooked so I only needed to heat them.
Once sausage is either cooked through (if you are not using pre-cooked) or heated to desired temperature, remove from heat and add your marinara sauce, stirring to thoroughly coat your sausage, set aside.
Carefully roll out your phyllo dough, it is pretty fragile so take your time, then carefully divide the dough by taking off the top half of the stack of dough and setting aside, if you don't, you won't have enough for 12 tins and the dough will be too thick.
Brush or pour the butter on both sections of your dough, making sure they are well saturated so they don't dry out.
With a knife carefully cut your dough into equal sized square pieces, the size I cut made 8 for each half of dough.
Place your dough into the tins making sure to form a cup.
Place 1 tablespoon of ricotta cheese in the bottom of each cup.
Then place 1-2 tablespoons of marinara/sausage on top of the ricotta, then place 1-2 tablespoons of mozzarella on top of the marinara, you may use more or less mozzarella depending on your preferences.
Bake your cups for 12-15 minutes or until cheese has melted and the dough is golden and crispy.
I sprinkled dried basil and thyme on top of the mozzarella right out of the oven, this is optional.
Let cool a little before removing from tins, then enjoy!

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

No Bake Blueberry Cheesecake

February 20, 2015 By Holly

Ok, so the title of this recipe might be a bit of a misnomer, because in actuality you do a little bit of baking with the crust, buuuut there is no complicated baking of the cheesecake part. Also, I changed things up a bit with this recipe because it’s normally baked in a 9×13 pan but I found mini pie pans I had forgotten I had and thought that mini cheesecakes would be adorable (and delicious).

Also, because this recipe is usually enough for a whole pan I halved the recipe and it made just enough for 3 mini cheesecakes, but below I will put the full recipe so you can make a big wonderful batch of this stuff. You will notice that there are only 2 cheesecakes in my pictures instead of 3 because I may or may not have dropped one, oopsies ~~guess I really did have butter fingers hehe~~. This cheesecake recipe is all things decadent and wonderful with a buttery, crumbly pecan crust with whipped cheesecake and a blueberry pie filling poured on top, yuuuummm. This crust is also immune to my distaste of nuts in desserts because all you get is the delicious nutty flavor but not that icky crunch of biting into a big piece of one..in say a brownie (all over shivers, ewww), all I’m saying is, this stuff is good 🙂

First, lets start out with pecans (remember this is half the amount of the recipe below)…

Chop them up really fine (I used a nifty handheld chopper because I didn’t feel like getting the food processor out)…

Place nuts in a bowl, and add your butter…

Add your flour…

Mix, mix, mix (I used my hands)…

Place in your pie pans (or big pan depending upon how much you’re making)…

Bake them, and while cooling, cream your cream cheese…

Then add your sugar…

Then add your cool whip…

Mix, mix and voila you have an awesome no bake cheesecake with wonderful blueberry pie filling all over the top…

Sooo fluffy and awesome…

No Bake Blueberry Cheesecake

2015-01-30 12:28:30

A wonderful no bake cheesecake topped with blueberry pie filling and sitting on a buttery, nutty crust.

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FOR THE CRUST

(Remember this recipe is for the full recipe for a 9x13 pan, I halved it for the mini cheesecakes).
1 Cup of Self-Rising Flour.
1 Stick of Butter, Softened.
1 Cup of Chopped Pecans.

FOR THE CHEESECAKE

2-(8 Ounce) Tubs of Cool Whip.
2-(8 Ounce) Blocks of Cream Cheese, Softened.
1-(21 Ounce) Can of Blueberry Pie Filling.
1 Cup of Granulated Sugar.
2 Teaspoons of Vanilla Extract.

THE CRUST

Preheat your oven to 325 degrees F.
Finely chop up your nuts using whatever method works best for you, I used a hand held chopper.
Place your nuts in a small mixing bowl, add your butter and your flour.
Mix all ingredients with your hands until it becomes a cookie dough consistency, mine was a bit gooier because I warmed my butter in the microwave but it was still fine.
Pat your crust into the bottom of your pan or mini pans and bake for 25 minutes, take out of the oven and let it cool completely.

THE CHEESECAKE

With a handheld or stand mixer with whisk attachment, whip your cream cheese until smooth, then add your sugar and vanilla and mix until well incorporated.
Then add your cool whip and blend until smooth.
Pour your cheesecake mix onto your crust(s) then top with your blueberry pie filling, if making the full recipe in the pan, evenly smooth out the pie filling over the cheesecake filling instead of spooning some on top like I did with the cheesecakes.

Notes

The crust is very crumbly, which is exactly the texture you're going for.

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

Baked Brie and Garlic Dip

February 18, 2015 By Holly

I know that I might have mentioned at some point my absolute love of cheese, but what I didn’t say was that my absolute most favorite cheese in the whole wide world was brie. Brie would definitely be my boyfriend, if you know, it was a human with arms and legs and stuff ~~is this getting weird?~~ Back to brie…it’s so smoky and soft and tastes amazing paired with either sweet or savory flavors, definitely like cream cheese in that regard.

Anyways, all week I had been all ‘OMG I could totally sit down and eat an entire block of cheese right now’ (there is no way that I am the only one who feels this way when stressed right?) but due to the whole being healthy thing I knew I was just going to have to wait until Sunday. Since I had all week to think about what awesomeness I could create, I thought putting some of my favorite Italian food flavors in a dip would be awesome, and true, brie is not a typical Italian cheese but dang it, it is so tasty! So of course garlic, thyme, rosemary, and olive oil went into this amazing dip, and y’all it is amazing.

Can I admit that I made another batch after eating the first one? Okay, I totally did, but the cheese is so gooey and garlicky, especially smothered on a piece of soft wonderful bread, and it’s pretty darn easy to make too. This totally kicked my cheese craving like whoa 🙂

Let’s start with the brie, and remove the rind…

FYI this is usually my view looking down, one foot on either side of her because she insists on laying right where I cook, hopeful to catch a falling piece of something, she’s too cute to tell her to move…

Now slice up your cheese, place in your pan and drizzle some olive oil over it…

Chop up your garlic…mmm garlic…

Chop up your rosemary…

Place garlic and rosemary in small bowl or measuring cup like so, drizzle a little olive oil and mix…

Sprinkle your rosemary and garlic over your cheese…

Bake it up and enjoy!…this looks like a totally awesome cheesy hot tub 🙂

Baked Brie and Garlic Dip

2015-02-17 14:19:18

Skillet baked brie and garlic dip that is addicting.

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Ingredients

13.2 Ounce Package of Brie Cheese, Rind Removed and Cubed.
3 Cloves of Garlic, Finely Chopped.
2 Teaspoons Fresh Rosemary, Chopped.
1 Tablespoon of Dried Thyme.
Olive Oil For Drizzling.
Salt and Pepper to Taste.
8" Cast Iron Skillet.

Instructions

Preheat your oven to 375 degrees F.
Drizzle oil in your skillet.
Remove the rind from the Brie and cut the cheese into pieces, place in your oiled skillet.
Finely chop your garlic and rosemary and place both in a small bowl, drizzle olive oil on top and mix these ingredients together.
Spoon your rosemary/garlic mixture over your cheese, place skillet in your oven and bake for 6-8 minutes or until cheese is melted and bubbly, sprinkle your thyme on top of the dip and serve immediately.

Notes

I found that putting half of your cheese in your skillet, then placing into the oven for a few minutes or until it starts to melt, then removing from the oven then placing the rest of your cheese into your skillet seems to get the best results of melty-ness 🙂
You could definitely use more or less garlic depending on how much you like it, I used more because I love it.

By Holly

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

Mardi Gras Cupcakes

February 16, 2015 By Holly

It’s that time of year again folks…parades, beads, debauchery, ~~bad decisions~~ yes it’s Mardi Gras time. I have to be completely honest, the whole Mardi Gras thang wasn’t really on my radar until I moved to Louisiana where I lived for several years.

I didn’t even live anywhere close to New Orleans but right after the New Year, the unmistakable green, gold and purple beads and banners would start to pop up everywhere and my favorite was seeing people who would just redecorate their Christmas trees as Mardi Gras trees. Another constant fixture this time of year in Louisiana is the King Cake.

If you are not familiar with a King Cake, just think of a giant cheesy cinnamon-ey danish thing with a cream cheese or vanilla icing on top in the quintessential purple, green and gold colors…oh and don’t forget the little plastic baby you might find in the cake 🙂 I remember my first Mardi Gras season in Los Angeles going on a hunt for a King Cake, and not only could I not find one anywhere but no one had any idea what I was even talking about. Sooo, that’s when I decided I would make some cupcakes with the delicious King Cake in mind. These are an incredible french vanilla cake with spiced rum in the batter, topped with a butter rum glaze and a cream cheese cinnamon frosting, these are sooo moist and awesome y’all. If you’re wanting to get in the Mardi Gras mood this year, I think these will be perfect.

So let’s start with the cake mix…

Now add your pudding mix…

Now the melted butter…

The milk…

Now the eggs and vanilla…

The spiced rum and cinnamon…

Then mix, mix, mix…

Place in your cupcake liners…

Look how pretty and puffy they are…

Let’s start to make the frosting, there are 2 sticks of butter here but I ended up using 3…

Cream your butter…

Then add your cream cheese…

Cream these together, then add your powdered sugar…

Mix these together then add your cinnamon…

Butter rum glaze time… start with your butter…

Melt your butter…

Then add your water…

Then add your sugar…

Boil all of these ingredients together for 5 minutes stirring constantly…

Remove from the heat then add your rum slowly, it will sputter and spit a lot…

Stir until well incorporated…

Pour your glaze in a separate container, and dip the top of your cupcake into the glaze…

Look how pretty and shiny they are with the glaze…

Then pipe your frosting and enjoy…Happy Mardi Gras!

Mardi Gras Cupcakes

2015-02-15 20:35:16

Yields 22

French Vanilla Cupcake with a butter rum glaze and topped with a cream cheese cinnamon frosting.

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CUPCAKES

1 Box of French Vanilla Cake Mix.
1 Small Box of Instant French Vanilla Pudding Mix, Dry.
1 Teaspoon of Cinnamon.
1 Teaspoon of Vanilla.
4 Eggs.
1/2 Cup of Milk.
1 Stick (1/2 Cup) Unsalted Melted Butter.
1/2 Cup of Rum (I used Captain Morgan Spiced Rum).

CREAM CHEESE FROSTING

3 Sticks of Butter, Softened.
1 (8 Ounce) Block of Cream Cheese, Softened.
3 Cups of Powdered Sugar.
1 Tablespoon of Cinnamon.
1 Tablespoon of Meringue Powder (optional).

BUTTER RUM GLAZE

1 Stick of Butter.
1/4 Cup of Water.
1 Cup of Sugar.
1/2 Cup of Rum.

FOR THE CUPCAKES

Preheat your oven to 350 degrees F.
Line 22 cupcake tins with liners and set aside.
In a bowl with a handheld or stand mixer with paddle attachment place all of your ingredients for your cupcakes and mix until all are well incorporated.
With an ice cream scoop place your batter in your cupcake liners until 3/4 of the way full.
Bake your cupcakes for 15-17 minutes or until they spring back to the touch, I took my cupcakes out at precisely at 16 minutes.
Remove from the oven and let cool completely.

FOR THE CREAM CHEESE FROSTING

With a hand held or stand mixer with paddle attachment, cream your softened butter until smooth, then add your cream cheese and cream together.
Then add your powdered sugar 1 cup at a time until fully incorporated.
Then add your cinnamon and meringue powder (if you want) then mix all until smooth.

FOR THE GLAZE

In a small saucepan place your butter on medium heat and melt your butter.
Once your butter is melted, add your water and sugar mixing all together and boil for 5 minutes stirring constantly.
Remove from the heat and slowly stir in the rum.
Let the glaze cool down a little then dip the tops of the cooled cupcakes in the glaze.
Once all of your cupcakes have the glaze on them, place back in the fridge covered for at least 30 minutes to make sure the glaze has set before piping your frosting on top.

Notes

I used a Wilton 16" disposable piping bag with a Wilton open star piping tip for the tops of my cupcakes.
You do not have to use meringue powder, but because cream cheese frosting has a tendency to not hold it's shape once piped, I thought it might help to stabilize it.

By Holly

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