HOLLY'S CHEAT DAY

Crustless Custard Pie

January 21, 2015 By Holly

Aaaah this pie y’all. Add it to the list of things my mom made for the family regularly that I absolutely loved growing up (well, still do of course). I remember thinking that this dessert was so fancy and I hoped I would be able to make it someday.

Well, if I had known how easy this was to make as a kid I probably would have given it a go. This is a one bowl, no fancy mixer required, but super amazingly delicious pie, and hello(!) no crust you have to worry about burning, or it not quite rolling out pretty enough ~~not that that has happened to me or anything~~. You definitely will not be able to have just one piece, it’s sweet but not too sweet, rich but not too rich, and the texture ~~drooool~~ aaanndd I added just a teensy eensy little bit of coconut extract. You by no means have to add it, but it gives it that extra oomph that doesn’t scream coconut, but people will go ‘hmm what is all that awesome?’ As a side note, the recipe says either coconut or lemon extract, and please if you are a lemon dessert lover be my guest. Lemons to me are in the same boat as nuts and raisins, in that they do not belong in desserts ~~sorry lemon lovers, don’t hate me~~. So it’s safe to assume you will not be seeing any lemon meringue pie, or lemon tart recipes here y’all, sorry ~~not sorry .~~ Buuuttt, I do highly recommend this bit of deliciousness.

Start with your sugar…

Then your flour…

Now your eggs…

Now mix, mix, mix…

Now add all of that delicious melted butter (and we will pretend the milk, coconut extract and vanilla are pictured here too)…

Mix all of that in…

Butter your dish so no stick-age of your pie…

Pour batter into your pan…

Bake, bake (though I wouldn’t recommend a cookie sheet, takes too long to bake)…

Then, voilá!

Crustless Custard Pie

2015-01-19 14:25:01

A delicious crustless custard pie.

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Ingredients

1 3/4 Cup of Sugar.
1/2 Cup of Self-Rising Flour.
4 Eggs.
1 Teaspoon of Vanilla.
(Optional) 1/4 Teaspoon of Coconut Extract or Lemon Extract.
2 Cups of Milk.
1/2 Stick (4 Tablespoons) of Unsalted Butter, Melted.
Deep Dish 9" or 10" Pie Plate.

Instructions

Preheat oven to 300 degrees F.
Liberally spray your pan with non-stick spray, set aside.
With a handheld or stand mixer with paddle attachment blend your sugar, flour and eggs until smooth.
Now add your milk, vanilla and melted butter, (and coconut extract if you want) blend until well incorporated.
Pour batter into your pie plate and bake for 60 minutes.
Let cool and place in fridge for at least an hour before serving.

Notes

I placed my pie plate on a baking sheet, I do not recommend doing this, it ended up taking quite a bit longer than it should have to bake because of it.
This is a very thin batter, so don't worry when it is :-).

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

Espresso Chocolate Cheesecake

January 19, 2015 By Holly

Ok, I’m just gonna come out with it, this cheesecake is eye-rollin’, tongue-slappin’, knock you naked, ~~rub it all over your face~~ good. Now, I figured it would be delicious, ~~hello Oreo crust and melted Hershey kisses in the batter~~ but I wasn’t prepared for the awesome that this cheesecake is. I’ve had chocolate cheesecake and coffee cheesecake before but honestly I found those to be a little too intense and rich ~~yes that’s possible even for me~~. This cheesecake on the other hand is just chocolatey and just espresso-ey enough that neither flavor is overwhelming the other, and come on, chocolate and espresso complement each other so well. And because I ~~can’t leave well enough alone~~ wanted to add a little something special, I piped my most favorite whipped frosting on top, which OMG totally put this already awesome cheesecake over the edge.

If you would like to add this frosting too ~~trust me you will want to~~ you can find the recipe here for my Coffee Doodle Cups except just use plain milk…I couldn’t believe how beautifully this baked up, the rule with cheesecake is to not whip it too much otherwise it might sink in the middle. I honestly whipped the ever loving out of this because I just couldn’t make the cream cheese blend (it was still delicious, and didn’t sink), which I think had something to do with me throwing the cream cheese and sugar in together without blending the cream cheese by itself first (I know better than that, don’t know what I was thinking, sheesh)…sooo I recommend blending your cream cheese first, then add your other stuff and get it on this awesome cheesecake.

First I crushed up my Oreos with a food processor…

Then in a bowl, place Oreos and melted butter…

Mix, mix, mix…

Place in your pan (don’t forget to line with foil like I did)… like my pink Fitbit? 🙂

Yay, pretty crust…

Take these delicious little guys and melt them down…

Take your cream cheese (and maybe not your sugar yet like I did)…

Then add your eggs and milk…

Then espresso powder, and cinnamon…

Then add your melted Hershey Kisses…

Then place on top of your crust…

Baking… see the leakage because I didn’t use foil?…

Fresh out of the oven mmmm…

Let it chill in the fridge for a bit and yummy…

Espresso Chocolate Cheesecake

2015-01-16 10:51:26

A light and airy chocolate cheesecake with a subtle hint of espresso.

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FOR THE CHEESECAKE

2/3 Cup of Granulated Sugar.
3 Eggs.
1/2 Cup Milk.
1 Cup of Hershey's Chocolate Kisses.
4 (8 Ounce) Packages of Cream Cheese, Softened.
1 Tablespoon of Instant Espresso Powder.
1/4 Teaspoon of Cinnamon.

FOR THE CRUST

1 1/2 Cups of Oreo Crumbs (18 Cookies).
6 Tablespoons of Butter, Melted.

Instructions

Preheat your oven to 350 degrees F.
Combine melted butter and cookie crumbs until well incorporated and press mixture into the bottom of a 9 inch spring form pan and set aside.
Melt your Hershey's kisses over low heat stirring constantly, set aside.
With a handheld or stand mixer with paddle attachment, cream your cream cheese until smooth, then add your sugar and blend.
Now add your milk, eggs, cinnamon and espresso powder until all incorporated, then add your melted Hershey's kisses and continue to beat.
Pour your cheesecake batter onto your prepared crust.
Bake your cheesecake for 55 minutes.
Take your cheesecake out of the oven, let cool then place in the refrigerator covered for at least 4 hours (I let mine sit overnight).

Notes

I would recommend foiling the bottom of your springform pan because I didn't and there was some leakage going on.
Cream your cream cheese by itself first so it will be very smooth for your batter.

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

Duchess Potatoes

January 16, 2015 By Holly

As I have mentioned previously, I have an affinity for ~~almost~~ all things British, ~~hello Downton Abbey~~ especially the Royal family. I’m not even sure why, except they’re ~~obviously~~ a very different kind of celebrity, and not one usually of their choosing, I mean, can you imagine being born (or marry) into a family that everyone in the world knows and you have all of these predestined duties and a crazy awesome family history that’s been documented for a millennia? I don’t know about y’all but being a part of that world seems like a lot of pressure, and having to make sure you behave all the time… No thank you. Also, I pretty much watched all of the specials and the Royal wedding non stop of Prince William and Duchess Kate, and sat there and cried from happiness as if I were a personal friend and guest at the wedding…sometimes I am so lame. Anyways, I’m not saying that these Duchess potatoes are fancy enough for royalty, but I would like to think so hehe. I saw The Pioneer Woman aka Ree Drummond make these, and I was all OMG I have to make those for my cheat day, because, well, delicious potatoes full of heavy cream, eggs and butter that also happen to be super pretty to look at. These are definitely a bit more work than your average mashed potato recipe but sooo worth it because they not only taste awesome but look pretty cool too.

Peel your potatoes…

Put potatoes in a giant pot…

Boil your potatoes until fork tender…

Place them on a baking tray and bake off for a bit to get the moisture out…

Take them out of the oven, place in your mixing bowl to cool a little, and pour some butter…

Then some heavy cream…

Then some egg yolks…

Add (lots) of salt and pepper to taste and mix, mix, mix…

Load them up in your piping bag (I used a Wilton disposable bag with a 1M tip) and make beautiful potato mountains on your parchment paper…

Put an egg wash on your potatoes (or not, you don’t have to)…

Bake, bake, bake, then voila wonderfully delicious and fancy potatoes (pearls not included)…

Delish!

Duchess Potatoes

2015-01-14 14:26:15

Yields 30

A unique and decadent way to have potatoes.

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FOR POTATOES

5 Pounds of Yukon Gold Potatoes, Peeled and Boiled Until Fork Tender.
8 Egg Yolks.
1 Stick of Butter, Melted.
Salt and Pepper to Taste.
1 Cup of Heavy Cream.

FOR EGG WASH

1/2 Cup of Heavy Cream.
1 Whole Egg.

THE POTATOES

Preheat oven to 375 degrees F.
Peel and boil all of your potatoes until they are fork tender.
Drain your potatoes, place on a baking sheet and place into the oven for 10-15 minutes or until your potatoes are slightly dry on top.
Remove your potatoes from the oven and place in your stand mixer with paddle attachment or bowl with hand mixer.
Let the potatoes cool for a few minutes then add your melted butter.
Then add your egg yolks, then the cream and mix until all are well incorporated.
At this point I switched to my whisk attachment to make sure these potatoes were super creamy.
Liberally add salt and pepper to your taste and mix again.
Transfer your potatoes to a pastry bag and pipe through a large star tip in a circular and upward motion.
Whisk your heavy cream and 1 egg together, then lightly brush your piped potatoes with it.
Bake your potatoes for 25-30 minutes or until golden brown.

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

Brown Sugar Pie

January 14, 2015 By Holly

Ok I feel the need to come clean about the fact that I almost didn’t even post this recipe, not because it isn’t insanely delicious and rich but because I without trying almost ruined this pie several times. I swear, it was definitely not on purpose but apparently my subconscious was trying to sabotage the whole shebang. My first attempt at this pie began without a hitch,

pie crust ready ~~should be, I bought it like that~~, filling beautifully placed in the pie crust, and my fancy pie crust edge cover nicely placed. In my attempt at not making a mess ~~sigh~~ I placed my pie on a jelly roll pan in the oven which after 10 minutes of baking bucked up from the heat, spilling the already very full-that’s another story- pie filling all over the place. Panicking, I stuck a heavy coffee mug on the pan trying to balance it out, which unfortunately didn’t work. Some of y’all are probably wondering, ‘Holly, why didn’t you just take the pie out of the oven?’, well I was hoping that it would be salvageable after baking, FYI it wasn’t.

Please avert your eyes if you are easily offended by baking disasters, fug city y’all…

Alrighty, here’s the 2nd attempt, start out with brown sugar, melted butter, eggs and vanilla…

Mix, mix, mix…

Place in your pie crust…

Look how it’s behaving nicely this time, a cookie sheet that didn’t buck up…

Fresh out of the oven, I’m kind of digging the cracked top…

So here’s the other part I messed up…I noticed that I had to bake this waaaaay longer than the recipe called for and when I cut into the pie after it cooled I realized the bottom layer of the crust was a solid piece of browned sugar crust cement!! and it was still very very gooey ~~runny~~ in the middle, super delicious but not solid like it was supposed to be, especially after having cooked for so long. Then I realized…OMG the recipe called for 1 pound of brown sugar, and for some reason ~~brain fart~~ I translated that to 4 cups instead of 2??!! No wonder this pie was overflowing! How incredibly silly of me, soooo no worries I put the correct amount in the recipe below and I’m sure it will be easy as pie ~~teehee I’m hilarious~~ for you when you make it. I will also be remaking this correctly in the near future because aside from the goo and the inedible ~~chainsaw required~~ bottom it was really delicious. This pie is all of the awesome of pecan pie minus the pecans—FYI I have this thing about nuts thrown into dessert, sorry ~~not sorry~~ but gross.

Behold the missing bottom crust because dangit, it just wouldn’t cut…

Brown Sugar Pie

2015-01-12 14:34:59

A gooey and decadent pie, brimming with brown sugar.

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Ingredients

2 Cups of Brown Sugar.
1 Stick of Butter, Melted.
3 Eggs.
2 Tablespoons of Vanilla Extract.
1 Regular Unbaked Pie Crust (from the freezer section).

Instructions

Preheat your oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment place your sugar, butter, vanilla and eggs into your bowl and mix together until smooth.
Pour batter into your pie pan and place either edge covers or aluminum foil on the pie crust edges to keep from burning.
Bake for 45 minutes or until golden brown.

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

Coffee Doodle Cups

January 12, 2015 By Holly

So, gotta be honest, I became completely obsessed with my Mini Tea & Cookie Cups and knew I had to recreate them with my other obsession besides tea…coffee. In my original quest of getting healthy several years ago, a gave up a lot of vices, coffee is not one of them. Now, I drink my coffee completely black, no sugar, no milk, no fancy shmancy toffee flavored creamers… nada.

These cookie cups on the other hand, are deliciously sweet with that coffee kick to them, and have one of my absolute favorite cookies as the base, snickerdoodles. All that cinnamon sugar goodness filled with coffee infused whipped frosting, oh snap y’all, sooo good. And I can’t get over how adorable and extra wonderful these cups are in mini form and I’m gonna go ahead and throw out there I will probably be wracking my brain for further ~~amazing, wonderful~~ flavors to make into mini cookie cups. 🙂

Alrighty, let’s go ahead and infuse your milk with your instant coffee

Take your coffee/milk and your flour…

Mix it up and start to heat it…

When it starts to look like thin mashed potatoes take it off the heat…

Now take your cookie mix and butter…

Then add your egg…

Mix, mix and mix…

Roll your cookie dough in your cinnamon/sugar…

Press your cookie balls into your mini pans…

Baking…

While still warm, press your teaspoon into the dough to form a cup…

Take your butter and sugar…

Whip your butter and sugar until light and fluffy…

Then add your coffee/milk mixture to your butter and sugar…

Then whip, whip, whip until it’s super light and fluffy and wonderful…

Pipe your frosting in your cups and enjoy!

mmm fancy sugar crystals and a coffee bean…

Mini Coffee and Doodle Cups

2015-01-08 14:56:41

Yields 30

Miniature snickerdoodle cookie cups filled with coffee whipped frosting.

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FOR THE COOKIE CUPS

Betty Crocker Snickerdoodle Cookie Mix.
1 Cinnamon/Sugar Packet (that comes with the cookie mix).
1 Stick (1/2 Cup) of Unsalted Butter, Melted.
1 Tablespoon of Water.
1 Egg.

FOR THE WHIPPED FROSTING

1 Cup of Milk, Warm.
1.5 Tablespoons of Instant Coffee.
2 Sticks of Unsalted Butter, Room Temperature.
1 Cup of Sugar.

COOKIE CUPS

Preheat your oven 375 degrees F and spray your mini muffin tins with baker's spray and set aside.
If using cookie mix, place in mixing bowl and place cinnamon/sugar mixture in a small separate bowl.
With a handheld or stand mixer with paddle attachment mix your melted butter, water, and egg into the cookie mix until it forms the dough.
Scoop your dough and roll into 1" balls then roll your dough into the sugar/cinnamon mixture until covered completely.
Place the dough in your tins, pressing in the middle and up the sides to form a cup shape.
Bake for 8-10 minutes or until slightly golden, I took mine out at 9 minutes and they were perfect.
While your cups are still warm, press them with a 1 teaspoon measuring spoon to form a perfect cup.
Let cups cool completely and remove from tins.

FROSTING

Measure your milk and warm slightly in the microwave, not too hot just warm enough to dissolve the coffee crystals.
Place your crystals in the milk, stirring, making sure they dissolve fully.
In a medium saucepan place your coffee/milk mixture and flour.
On medium heat continuously stir your milk/flour mixture until it becomes the texture of thin mashed potatoes, let it come to room temperature.
With a handheld or stand mixer with paddle attachment beat your butter and sugar until it's light and fluffy.
Then add your milk/flour mixture and beat, beat and beat until it is the texture of whipped cream, you will whip this frosting a lot.
Then place or pipe into your cookie cups and enjoy!

Notes

You can totally use your own snickerdoodle cookie dough recipe if you like, but the cookie mixes have worked wonderfully for me so far.

By Holly

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

Easy Peasy Peach Cobbler

January 9, 2015 By Holly

I know, the title has the words easy peasy in it, what can I say…I’m just cool like that. I really wanted to emphasize how incredibly, throw this in a pan and dunzo, ~~stuff your face~~ easy this recipe is. And delicious? y’all this stuff is fluffy, but gooey at the same time and overflowing with peachy awesomeness.

It’s sweet but not too sweet and honestly it’s texture is closer to a bread pudding-esque kind of thing than a cobbler but seriously this stuff is so good who cares right? I know this recipe screams summertime with the peaches and laid back approach to making it, but since it has been so darn cold I have been longing for summer and decided dessert would help ~~or something like that.~~ I haven’t tried it yet with other kinds of fruit but I’m gonna guess it would be equally delicious with maybe apples or cherries..or both?? mmm, I’m thinking definitely yes.

Alrighty, so start by draining your peaches, placing in your pan and pouring some butter on top…

Yes it’s a lot of butter, no shame, hehe…

Get your flour, sugar and baking powder…

Add your milk…

Whisk, whisk to make your batter…

Pour your batter over your peaches and butter (it looks funny, I know, but it’ll be awesome)…

Baking-see how it puffs up? soo good…

And enjoy y’all!!…

ooh yeah…

All that peachy goodness…

Easy Peasy Peach Cobbler

2015-01-07 09:46:06

Super simple, delicious and moist peach cobbler.

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Ingredients

1 Large (29 Ounce) Can Slices Peaches-Drained.
2 Sticks (1 Cup) of Unsalted Butter, Melted.
2 Cups of Sugar.
2 Cups of All Purpose Flour.
2 Cups of Milk.
2 Teaspoons of Baking Powder.
10" Skillet or 9x13 Pan.

Instructions

Preheat your oven to 350 degrees F.
Pour your drained peaches in the bottom of your skillet (or pan).
Pour melted butter over your peaches evenly.
Mix your flour, sugar, milk and baking powder to form your batter.
Pour your batter evenly over your peaches and butter.
Bake for 35-45 minutes until top is golden brown.
I baked mine for 40 minutes and it was still slightly gooey in the middle and fluffy everywhere else, which I thought was perfect.

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

The Bread Bandit…

January 8, 2015 By Holly

It was a day like any other day, I was in the middle of photographing my latest creation to share with the world when the unexpected happened. A theft…of the carbohydrate kind. I had already set the scene with beautifully cut slices of moist delicious bread on the cutting board and the huge fresh loaf of mountain wheat bread sitting next to that. I had only stepped away for a moment to grab my jalapeño popper dip from the oven which I returned with in hand to what did I find??? The thief! in the midst of the crime! All of the slices that had been beautifully laid out were now crumbs and the gorgeous round loaf had 2 holes already chewed out of it.

Oh, she may look sweet and innocent…

but she is a bread bandit, behold the evidence…

partly ripped on the top left side and a hole chewed on the right…

a closeup of the evidence…

She has retained an attorney and will most likely have a jury trial in the fall…

I don’t know where I went wrong to lead her to a life of crime..

Jalapeño Popper Dip

January 7, 2015 By Holly

I’m a big ~~huge, gigantic, enormous~~ football fan, and with football season still kicking-well, except for my beloved Falcons, womp, womp-and with the Super Bowl around the corner a totally kick butt dip is in order. Y’all I started having my cheat days on Sunday because of football season, because let’s face it eating a grilled chicken salad while watching the game is ~~depressing~~ just not the same, and for reals you gotta have good food with ~~not always~~ good football.

If you-and by you, I mean your team- have had ~~a bazillion bad seasons~~ a bad season, there is something about savory, snacky foods that seems to help the blow of your team losing ~~tears make the food taste better.~~ Jalapeño poppers happen to be an absolute favorite football food of mine ~~the sting of the peppers masks the sting of another loss~~ but they can be a little tiresome to make, sooo hello jalapeño popper dip! Y’all this recipe 100% captures the flavor of jalapeño poppers, sooo good, and so easy to make. I will throw out there that this is spicy ~~and I do not mean sassy~~, I love spicy food and this was even hot to me, but you could easily take out the chiles, or half the amount of jalapeños etc. Despite the heat, this dip was a hit ~~sounds like a song, Taylor Swift?~~ This dip would be perfect for your next sports gathering, and crackers, bread or tortilla chips all taste good dipped in it.

Take your cream cheese…

Cream it and add your Mexican cheese blend…

Now add your mayonnaise…

Add your jalapeños and green chiles…

Mix, mix, mix…

Place in your dish…

To make the topping, melt your butter and place in a bowl…

Add your parmesan…

Add your crumbled up crackers…

Evenly coat the crackers in the butter and parmesan and place on top of your dip…

Bake it up and enjoy!!

Look at all of that cheesy, spicy goodness…

Jalapeño Popper Dip

2015-01-03 16:27:40

Spicy, creamy and cheesy jalapeño popper dip, perfect for any party.

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FOR THE DIP

2 (8 Ounce) Blocks of Cream Cheese, Softened.
1 Cup of Mayonnaise.
1 Cup of Mexican Cheese Blend, Shredded.
1/2 Cup of Parmesan.
1 (4 Ounce) Can of Chopped Jalapeños.
1 (4 Ounce) Can of Green Chiles
Salt and Pepper to Taste.

FOR THE TOPPING

1 Cup of Butter Crackers, Crushed.
1 Stick (1/2 Cup) of Butter, Melted.
1/2 Cup of Parmesan.

THE DIP

Preheat oven to 375 degrees F.
With baker's spray, spray a 2 quart casserole dish.
With a handheld or stand mixer with paddle attachment cream your cheese cheese.
Add your Mexican cheese blend and your mayonnaise to your cream cheese and blend.
Now add your chiles and jalapeños (no need to drain either can) and mix all ingredients together until well incorporated.
Now place your dip into your dish.

THE TOPPING

In a small bowl, place your melted butter, then the parmesan.
With your hands crush up 1 cup of butter crackers and mix into your butter/parm mixture.
Evenly place your cracker mixture on top of your dip and place in oven.
Bake your dip uncovered for the first 5 minutes, place foil on top for 10 minutes, then remove foil and bake uncovered for an additional 5 minutes, more if you would like the top more crispy.

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

Cinnamon Monkey Buns

January 5, 2015 By Holly

Sometimes, you just need a Cinnabon cinnamon roll, and by need, I mean salivating and daydreaming of diving into a pool of cinnamon roll and icing goodness…okay, well maybe not that dramatic, but y’all know that stuff is stupid good ~~and perfect for a cheat day~~. Unfortunately, there is no Cinnabon ~~kiosk~~ bakery near me, and though it would seem cinnamon rolls from the grocery store would be a poor substitute, these so aren’t.

Luckily I had Pillsbury’s Cinnabon Cinnamon rolls hanging around in my fridge, and I thought it would be cool to make mini monkey bread buns out of these. Y’all, these were so beyond easy I almost feel silly putting a recipe. These are crazy good, so soft and moist in the middle, and the icing poured on top of these, well, wow. Perfectly handheld, perfectly decadent and pretty darn cute too haha.

Our main ‘ingredient’…

Cut up the cinnamon rolls into pieces and place in your bowl…

Pour your melted butter onto the pieces…

Spoon into your tins…

Bake them up, and enjoy!!!

All that delicious icing…

Cinnamon Roll Monkey Buns

2015-01-03 11:07:06

Yields 12

Cinnamon roll monkey bread baked in muffin tins and smothered in icing.

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Ingredients

2-Pillsbury Cinnabon Cinnamon Roll Tubes (13 Ounce).
2-Icing Containers (that come with the tubes).
1 Stick of Unsalted Butter, Melted.

Instructions

Preheat your oven to 350 degrees F.
Spray 12 muffin tins with bakers spray and set aside.
Open the cinnamon roll tubes and set aside the icing that it comes with.
With kitchen scissors (or your hands) cut up each cinnamon roll into 6 pieces and place in a medium bowl.
Melt your butter and pour onto your cinnamon roll pieces and mix until all are covered.
Spoon out your cinnamon roll pieces into your muffin tins 3/4 of the way full.
Bake your monkey buns for 10-12 minutes depending upon how done you would like them, I took mine out at 11 minutes, and they were still slightly soft in the middle.
Let the buns cool a little and place your icing in the microwave in 10 second increments until runny enough to spoon over your buns.
Enjoy!!

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

Mac-N-Cheese Bites

January 2, 2015 By Holly

Well we are officially into the New Year, and you know what is awesome for starting off the New Year??? Well sure, a healthy lifestyle and consistent exercise..duh..but not for my cheat day 🙂 Mac-n-cheese sounds like just the thing to ring in the New Year, and did I mention that it’s bite-sized?

Oh yes.. it is.. and it is amazing y’all. I took my iron skillet mac and cheese recipe, scaled it down a bit ~~well except where I added cream cheese~~ and baked it in muffin tins. This stuff is awesome, just as perfect as the kind made in an iron skillet except wonderfully handheld. I do have an affinity for munchy, snacky, ~~shove in your mouth in one bite~~ food and these totally fit the bill, and hello, appetizers, these would be perfect! These are easy to make and awesome..what else could you want? 🙂 Hello 2015!!