HOLLY'S CHEAT DAY

Chocolate Chip Shortbread Cookies

December 8, 2014 By Holly

There is just something about the buttery, slightly sweet, simplicity of shortbread. It has always been a favorite (add it to the list right?) of mine, and is usually a staple around the holidays, and doesn’t food always seem to taste better around the holidays? I don’t know if it’s the cold weather, fuzzy socks, or fireplaces, but it definitely does, but anyways, I digress. I started ~~daydreaming~~ thinking about making shortbread at the first chill in the air, but I wanted to shake it up a little bit. Instead of making an entire pan of shortbread, I thought it would be cool to make Russian teacake-esque (minus the nuts of course eww) shortbread in cookie form aaannnd maybe throw in some chocolate chips because, well, you never need a reason for chocolate chips, they are always a good idea. To finish them off, while they were warm I rolled them in powdered sugar to make them extra pretty. These by far exceeded my expectation, they are so pillowy and buttery and sugary and holiday-ee, mmm, and like a lot of things I make, very easy because I don’t have much patience when it comes to waiting for my goodies on my cheat day. Enjoy y’all.

Mix your butter and sugar and we will pretend the flour, chocolate chips, vanilla and salt are also pictured here…

Mix, mix, mix, then you have beautiful dough…

Roll ’em into balls…

Once out of the oven and slightly cooled, roll them in powdered sugar if you want -but I do recommend 🙂

And get a big buttery bite of one (or 10)…

Chocolate Chip Shortbread Cookies

2014-12-01 13:38:53

Yields 25

bite sized shortbread cookies with mini chocolate chips, rolled in powdered sugar

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Ingredients

2 1/4 Cups of All Purpose Flour.
1 Cup of Unsalted Butter, Softened.
1/2 Cup of Powdered Sugar.
2 Teaspoons of Vanilla Extract.
1/2 Teaspoon of Salt.
1/4 Cup of Mini Chocolate Chips.
Additional Powdered Sugar (optional).

Instructions

Preheat oven to 375 degrees F, and line your cookie sheet with parchment paper.
With a handheld or stand mixer with paddle attachment cream butter, then add the powdered sugar and vanilla and blend until well incorporated.
Now add your salt and flour and blend completely.
Now add your chocolate chips and beat in or fold in until distributed evenly.
With a mini scoop, roll out balls around 1.5-2 tablespoon size and put on your cookie sheet.
Bake your cookies for about 8 minutes or until they slightly spring back to the touch, but it is best to slightly under bake these than over bake.
While your cookies are still warm, roll in powdered sugar if desired.
Now enjoy!

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

Easy Spinach & Artichoke Dip

December 5, 2014 By Holly

There is this restaurant in Atlanta (ok, technically Buckhead, but close enough) called Houston’s that has hands down, the best, most amazing spinach and artichoke dip of any restaurant ever. Lofty words I know, but it is perfect, it has just the right mixture of spinach, cheese, garlic and artichoke with no particular flavor overpowering another, and bonus, they bring the largest serving size of this appetizer of any restaurant I have ever seen. But, I gotta be honest, they charge a pretty penny for all of their food, including this awesome dip, and this restaurant is not by any means down the road from my house, so what’s a girl to do on her cheat day? Make her own of course…for years I have been on the lookout for a make-at-home, but Houston’s quality spinach and artichoke dip, and hallelujah y’all, I have finally found it!

I kept seeing this slow cooker spinach and artichoke dip pop up on Pinterest so I figured what the hey I might as well try it, and sweet heavens it is awesome. I doubled the recipe because I knew darn well it wasn’t going to make enough, and at my sister’s suggestion I added chicken broth, which just so happens to be the secret ingredient in Houston’s recipe. OMG y’all I made this on Thanksgiving to keep around for the family to munch on, and everyone was all ‘wow this is amazing’ and ‘as good or better than a restaurant’ etc. I ~~slathered~~ put this dip on fresh bread which was eye rolling-ingly good but you could use ~~your bare hands~~ veggies or tortilla chips, trust me, this would make a rusted bumper taste good. Did I also mention easy? You can basically throw everything in your slow cooker and done-zo, awesome spinach and artichoke dip.

Put your cheeses & garlic in your slow cooker, (cutting up your cream cheese helps it come along faster)…

Using a food processor or blender, mince up your artichokes…

Put your artichokes in your slow cooker…

Do the same with your spinach that you have minced up…

And enjoy–you will :-)…

oh my, look at the cheesy awesomeness…

Slow Cooker Spinach & Artichoke Dip

2014-11-30 12:10:37

A restaurant style spinach and artichoke dip made in a slow cooker.

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Ingredients

16 Ounces of Cream Cheese, Cut Into Pieces.
2 Cups of Shredded Mozzarella Cheese
4 Teaspoons of Minced Garlic.
2/3 Cup of Shredded Parmesan Cheese.
2-14 Ounce Cans of Artichoke Hearts, Finely Chopped.
18 Ounces of Baby Spinach, Finely Chopped.
4 Ounces of Chicken Broth.
Salt and Pepper to Taste.
Sliced Bread for Dipping.

Instructions

With your slow cooker on high, place cream cheese, mozzarella, parmesan, and garlic in your slow cooker.
With a food processor or blender place your drained artichoke hearts and mince until finely chopped, and place in your slow cooker.
With your food processor or blender, do the same with the spinach and place in your slow cooker, you do NOT need to remove the spinach stems before placing in processor.
Pour your chicken broth into your slow cooker and add your salt and pepper if desired.
Lower your slow cooker temperature to low and let it cook for 2 more hours.
Stir thoroughly, and serve with bread or veggies, preferably bread 🙂

Notes

If you throw your spinach in a food processor or blender you do not have to remove your stems, if you are going to place your baby spinach as is your slow cooker, I recommend removing.

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

Louisiana French Bread Pudding

December 3, 2014 By Holly

OMG y’all, sooo excited to share this recipe today. This is one of my most favorite things in the world to eat on my cheat day, and thank goodness it’s super easy to make so I can easily whip it up when ~~I want to lay on a bed of bread pudding~~ the cravings attack. I’m sure some of you have had bread pudding before, possibly in a restaurant, possibly by someone you know, but unfortunately they probably defiled their bread pudding with raisins, or nuts, or worse, both. Have no fear, I have done no such thing. I have kept this the delicious, creamy, sweet and rich bread pudding (minus those little chewy bites of awful) that it should be. I use fresh from the bakery french bread, not old stale bread like a lot of recipes call for, which I believe makes a huge difference in how amazing this is. I dare you to try and not burn your tongue eating a spoonful of this as soon as it comes out of the oven, I know I can’t. If you are feeling extra indulgent, throw on some ice cream, whipped cream or even some chocolate syrup, mmmm. Enjoy y’all 🙂

Tear up your bread into pieces and place it in a bowl like so…

Cover in milk, eggs, butter, sugar, and cinnamon…

Mix it all up, making sure it’s completely covered…

Place into your 9×13 pan, pour more butter, cover at this point and let it sit refrigerated for at least 2 hours before baking…

And get a big honking bite of this…

Louisiana French Bread Pudding

2014-11-29 15:13:35

a sinfully rich and delicious french bread pudding

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Ingredients

1 Loaf of French Bread.
1 Quart of Whole Milk (or 2%).
1 Stick of Unsalted Butter, melted.
3 Eggs, Beaten.
2 Tablespoons of Vanilla Extract.
2 Cups of Granulated Sugar.
2 Teaspoons of Cinnamon.

Instructions

In a large bowl, place your French bread that you have broken into bite size pieces.
Cover your bread with the milk making sure all pieces are well moistened.
Now pour your eggs, vanilla, half of your butter, sugar and cinnamon onto your bread and mix well.
Pour your bread pudding mixture into your 9x13 pan and pour the remainder of your butter on top, cover and let it sit refrigerated for at least 2 hours, preferably overnight.
After your bread mixture has sat, preheat your oven to 375 degrees F and bake for 45 minutes to 1 hour or until the top and edges start to slightly brown.
You can serve hot with ice cream, room temperature or cold, trust me it's delicious any temperature.

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

Swedish Nuts

December 1, 2014 By Holly

Now that it is officially after Thanksgiving, I think it’s about time to share one of my family’s Christmas staples. My kitchen counter top would feel naked without a jar of these things as a constant fixture. They seem really fancy because they include egg whites, but seriously these are super easy to make, and they smell like the holidays ~~aka delicious~~. I usually use pecans, but I don’t see why you couldn’t use another kind of nut that you prefer. You get all of that cooked sugar and egg white that makes this caramelized sweet crunch, they are just irresistible… trust me, you will not be able to stop at just one handful of these. I have given these in baggies as gifts for years and people always ask for this recipe. These are super good, make them, everyone you give these to will be your friend 🙂

Get your egg whites…

Whip your egg whites until they form stiff peaks…

Add sugar to your whipped egg whites…

Whip your sugar and egg whites until they have a glossy look to them…

Add your pecans…

Fold your pecans into the sugar/egg white mixture…

Make sure they are completely covered…

Spread them out in your pan…

And bake them up until golden brown and delicious…

Swedish Nuts

2014-11-29 13:37:27

delicious candied pecans for the holidays

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Ingredients

1 Stick of Butter.
2 Egg Whites.
1 Cup of Sugar.
3-4 Cups of Raw Pecans.

Instructions

Preheat oven to 350 degrees F.
Melt 1 stick of butter in a 9x13 pan in the oven.
Beat 2 egg whites until stiff.
Add 1 cup of sugar into the whites and continue to beat more.
Now fold your pecans into the whites/sugar mixture and spread into your pan.
Bake your pecans for 30-40 minutes, stirring after the first 10 minutes, then continue to stir every 5 minutes until done.
While your pecans are cooling continue to stir to keep them from sticking together.

Notes

Swedish nuts can be kept covered at room temperature for up to a week.

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

Deep Dish Browned Butter Chocolate Chip Cookies

November 28, 2014 By Holly

So, we have already established my absolute love of browned butter ~~poured directly into my mouth~~ in just about everything, and recently I have discovered putting it into chocolate chip cookies as well, so before you scoff at a ‘boring old chocolate chip cookie recipe’ hear me out. This isn’t any old chocolate chip cookie, this one is deep dish, yes, deep dish, as in a whole hunk of awesome cookie-ness AND I have added the super awesome bonus of browned butter. Please, do not underestimate the power of browned butter y’all, it adds such an amazing rich, must shove it in your mouth now thing going on..y’all know what I’m talking about. Oooh and I almost forgot to mention that I put chocolate chips with caramel inside of the chips in these cookies, droool. I saw a bag of these little caramel chocolate bites at the store, and they basically jumped in my grocery cart, I just had to have them for my cheat day. Make these deep dish cookies, I promise they will not disappoint.

Now, let’s brown some butter mmmkaay?…see the bubbles starting?

Still bubbling, but bubbles starting to subside…

See all of the flecks starting to form?…

Time to take off of the heat…look at all of that browned butter deliciousness…

And now your final result, I insist you take a big whiff of this at this point when you make it…

In your bowl after your butter has cooled, add your sugars, vanilla, egg, flour, baking soda and mix…

I highly recommend you add these chocolate chips…

All mixed in…

Roll into balls and put in your tins…

And Enjoy!!

Look at that soft, chewy middle mmmm…

Deep Dish Browned Butter Chocolate Chip Cookies

2014-11-25 14:42:13

Yields 12

a delicious deep dish chocolate chip cookie enriched with browned butter in every bite

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Ingredients

1 Stick (1/2 Cup) of Browned Butter.
1 Egg
3/4 Cup of Light Brown Sugar, Packed.
1/4 Cup of Granulated Sugar.
2 Teaspoons Vanilla Extract.
1 1/2 Cups of Bread Flour (All Purpose Flour Can Be Substituted).
1/2 Teaspoon Baking Soda.
1/2 Teaspoon Salt
1/4 Cup of Caramel Chocolate Chips (Or Semi-Sweet)

Instructions

Preheat your oven to 350 degrees F. and spray 12 cupcake tins with baker's spray, make sure well coated so they pop right out.
Brown your butter.
To brown your butter, place one stick of butter in a saucepan and melt on medium heat, continuously stir your butter as it starts to bubble up. The bubbling will start to slow down and it will start to turn amber, as soon as you see brown flecks start to form on the bottom of the pan, remove from heat and continue stirring so it doesn't burn. Pour your browned butter in your mixing bowl and let it cool slightly.
Now add your sugars and vanilla to your browned butter and mix well.
Now add your egg, flour, baking soda and salt, mix until well blended.
Fold in your chocolate chips.
Roll your dough into balls which should fill the tins about 3/4 of the way full.
Bake 8-11 minutes, or just until the tops are set, just make sure to not over bake these because they will continue to firm as they cool.

Notes

You can certainly use more than 1/4 cup of chocolate chips, I just really like the cookie over the chip, and you can sub white chocolate chips, mini (another fav of mine), butterscotch etc.

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

Easy Red Velvet Cupcakes w/ Cream Cheese Frosting

November 26, 2014 By Holly

As a Southerner, red velvet cake is near and dear to my heart. It is pretty much guaranteed that this cake will show up at all Southern functions, whether it’s baby showers, weddings (as a groom’s cake of course), birthday parties, Thanksgiving, you name it. This cake is not only beautiful with it’s rich red color, but also super delicious. It’s also cool trying to explain the flavor to people who have never had it ~~aliens obviously~~ because it’s certainly not a vanilla cake, but not quite a chocolate cake either, and of course you have to throw on some cream cheese frosting for good measure ~~anything else would be sacrilege duh~~. I do have to admit though, a from scratch red velvet cake is a lot of work, and well, aren’t we all a little busy these days?

That is why I was thrilled to figure out a way of making this cake without having to use 200 ingredients (yes a slight exaggeration but close enough y’all…) Yes, it might seem that I cheated by using a boxed mix, but seriously, the chocolate pudding mix thrown in makes these so moist and decadent no one will know you didn’t bust your behind in the kitchen all day… these are definitely roll your eyes in the back of your head good ~~if you know what I’m saying, nudge nudge.~~ If you would like to impress your friends and family with a ‘homemade’ red velvet cake or cupcakes you obviously labored over all day, this is the ticket. I also did a pretty sweet decoration that looks complicated and fancy but it sooo isn’t, and I show you exactly how to do it below.

Cake mix, oil, eggs, sour cream, pudding mix, water…

All mixed up, isn’t it pretty?

All ready to go in the oven…

Mmmm, these smell amazing…

Once cooled you can decorate like so…first cut the top off..

Using a mini cookie cutter, cut out a piece of the top piece…

Sprinkle your top piece with powdered sugar, and spread frosting on your cupcake…

Put the top back on, making sure it is even…(maybe next time I will get the cupcake in focus hehe)

Delicious…

Easy Red Velvet Cupcakes w/ Cream Cheese Frosting

2014-11-24 11:25:53

Yields 28

a moist and delicious red velvet cupcake with a rich cream cheese frosting

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FOR THE CUPCAKES

1 Box Red Velvet Cake Mix.
1/2 Cup Vegetable Oil.
1/2 Cup Water.
8 Ounces of Sour Cream.
1 Small Box Chocolate Pudding Mix (4 Serving Box).
4 Eggs.
Extra confectioner's sugar for sprinkling to decorate.

FOR THE CREAM CHEESE FROSTING

2 Sticks of Unsalted Butter, Softened.
1 Block of Cream Cheese, Softened.
2 Cups Confectioner's Sugar.
2 Teaspoons of Vanilla Extract.

CUPCAKES

Preheat oven to 350 degrees F.
Line 24 cupcake tins with paper liners.
With a handheld or stand mixer with paddle attachment beat the cake mix, oil, water, sour cream, pudding mix and eggs until thick and well combined.
With a cookie or ice cream scoop, place batter into paper liners filling 3/4 or the way from the top and bake for 17 minutes or until the cake springs back at your touch.
Let them cool completely before frosting.
See, I told you they were easy 😉

CREAM CHEESE FROSTING

With your mixer, beat the butter until smooth.
Add your vanilla.
Then add your cream cheese and beat until well blended into the butter.
Add the powdered sugar, one cup at a time and blend until smooth and delicious.

Notes

The pudding mix should be used dry, do not make into pudding first 🙂
Some of your cupcakes may not rise enough to be able to cut the top off if you choose to decorate like I did. When that happened, I just covered the tops with my frosting and placed a cut out cake piece from the other cupcakes on the top.
This batter makes between 26-28 cupcakes for me depending upon how much I fill them.

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

Easy Fudge

November 24, 2014 By Holly

Aaaah, homemade fudge. My whole life, this fudge has been a constant staple at home around the holidays. No lie, my family easily goes through a batch of this a week it’s so good. Bonus, as the title suggests it is super easy to make, no candy thermometers, or crazy water testing to see if this fudge is done yet either. Every time I eat this chocolatey goodness, so many memories come flooding back… to me, it tastes like the holidays. Thanksgiving and Christmas would not be the same without it. I was literally salivating waiting to eat this on my cheat day, with it’s perfect soft texture and bursting chocolate flavor, I dare you to eat just one piece ~~hint, hint you won’t be able to.~~

Butter, sugar, milk, marshmallows, salt, all ready to be melted…

Starting to melt…

All bubbly…

Time to add your chocolate…

Pour into your pan…

Now let it set up 🙂

Hello delicious chocolate…

Easy Fudge

2014-11-20 11:10:03

a rich chocolatey fudge

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Ingredients

1 Stick of Unsalted Butter
2 Cups of White Granulated Sugar + 2 Tablespoons
2/3 Cup Evaporated Milk
12 Regular Sized Marshmallows
Pinch of Salt
1 Cup (6 Ounces) of Semi-Sweet Chocolate Chips
1 Teaspoon of Vanilla

Instructions

Tear all of the marshmallows in half (so they melt more quickly).
Either butter or spray 8x8 pan with non-stick spray.
In a saucepan place butter, sugar, milk, marshmallows, and pinch of salt.
Bring to boil over medium heat, and boil continuously for exactly 5 minutes while continuously stirring.
Take from heat and immediately add the chocolate chips and vanilla stirring until all chocolate chips are melted and blended thoroughly, this needs to be done pretty quick so it doesn't set too soon.
Pour into your 8x8 pan and cool.
Once cooled, slice into pieces.

Notes

This recipe cannot be doubled, I repeat, this recipe cannot be doubled 🙂
If you only have mini marshmallows, no worries, just know that 10 mini marshmallows = 1 Large marshmallow.
Marshmallow fluff cannot be substituted for the marshmallows.
This fudge can be kept in a container at room temperature for a week, or in a container in a fridge for 2 weeks.

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

Snickerdoodle Cookie Dough Truffles

November 21, 2014 By Holly

Hi, my name is Holly, and I am an addict, well, of the snickerdoodle cookie kind anyway. No, seriously, on my cheat days, if I have decided that snickerdoodle cookies are going to be on my mental list of treats for the day, you can guarantee I will have no less than 5 of these things. There is just something about the buttery cookie with the cinnamon and sugar on top that is completely irresistible to me ~~I wonder if there is a patch?~~ and I don’t think there is a way to physically have just one ~~who has just one cookie anyway?~~

You would think something so simple wouldn’t be so amazingly delicious, but it is, and what is just as good as snickerdoodle cookies?…snickerdoodle cookie dough of course 🙂 I was thrilled to see these truffles keep popping up on Pinterest, and just knew I had to make these amazing bites of delicious, and oooh boy are they delicious. Perfect little cookie dough balls covered in white chocolate with cinnamon and sugar sprinkled on top, drroooll, so good y’all. These would be great little treats to have hanging around this time of year, just saying 🙂

Make the delicious cookie dough (with a pink mixer is best, j/k)…

Roll them into balls and place on parchment paper to freeze…

Get your almond bark ready to melt…

Almond bark all melted with cinnamon…

This is what your dipped truffles will look like…

Once set, you can drizzle more white chocolate and cinnamon and sugar on top like so…

Mmmm, soo good…

Snickerdoodle Cookie Dough Truffles

2014-11-18 13:26:55

Yields 25

snickerdoodle cookie dough covered in white chocolate with cinnamon and sugar

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FOR THE TRUFFLES

4 Ounces Cream Cheese, Softened.
1/2 Cup Unsalted Butter, Softened.
1/2 Cup Granulated Sugar.
1/4 Cup Light Brown Sugar.
1 1/4 Cup All Purpose Flour.
1 Teaspoon Vanilla Extract.
1/4 Teaspoon Salt.
1 1/4 Teaspoon Ground Cinnamon.
1/4 Teaspoon Cream of Tartar.

FOR THE COATING

14-16 Ounces of Almond Bark in Vanilla Flavor.
1/2 Teaspoon Ground Cinnamon.

FOR CINNAMON/SUGAR MIXTURE

1/4 Cup of Granulated Sugar.
1 Teaspoon of Cinnamon.

TRUFFLES

With handheld or stand mixer with paddle attachment, beat the cream cheese and butter until smooth.
Add sugar and beat until well incorporated.
Now add in the flour, vanilla, salt, cinnamon and cream of tartar.
Scoop 1-2 tablespoon size dough balls, rolling them in your hands forming uniform truffle balls.
Place truffles onto a baking sheet lined with parchment paper, placing in the freezer for at least 2 hours or overnight (which is what I did).

FOR THE COATING

Place almond bark in a double boiler or a heat safe bowl on top of a pan with boiling water making sure the bottom of the bowl does not touch the water to keep the almond bark from scorching.
Once melted, add your 1/2 Teaspoon of ground cinnamon into the almond bark, mix thoroughly.
Using 2 spoons (which I find easiest, but probably messier) dip each truffle into the melted bark covering it completely.
Once the almond bark has set on the truffles at room temperature, you can melt an additional ounce of almond bark in the microwave, place in a ziploc baggie, snip off small corner and drizzle the tops of your truffles and immediately sprinkle your cinnamon/sugar mixture on top.

Notes

You will most likely have leftover cinnamon/sugar mixture (I know I did) which I just saved in a container for something else wonderful to sprinkle on 🙂

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

Pumpkin Bars w/ Cinnamon Cream Cheese Frosting

November 19, 2014 By Holly

There is no denying that I am a huge fan of pumpkin, but these bars really take the cake ~~wow, I am so ‘punny’~~ . No, seriously, as soon as the leaves start to turn all of the pretty variations of orange and red, and making all things pumpkin and spicy are not frowned upon, I make these bad boys. Y’all when I say that these are easy (not to mention super delicious) to make, I am not exaggerating.

This is always the most moist ~~seriously we need a new word~~ cake, with the perfect amount of pumpkin, cinnamon and sweetness, and the frosting, well, wow, this stuff is good. The original recipe called for your basic cream cheese frosting, but this time ~~because I put cinnamon in everything~~ I really wanted to amp up the cinnamon flavor, I added it to the cream cheese and holy junk it’s crazy banana pants good-maybe pumpkin pants good, no, eww that just sounds weird-. People who don’t think they like pumpkin desserts love these bars, and if you want something easy to make that will impress at Thanksgiving ~~or to eat by yourself watching a Real Housewives marathon~~, these are the ticket.

Eggs, oil, pumpkin puree, sugar…

Flour, baking powder, baking soda, cinnamon, salt…

All mixed together…

In the pan, all ready to be baked up…

Mmmm, sooo delicious…

Trust me, you’re gonna want to get a taste of this…

Pumpkin Bars w/ Cinnamon Cream Cheese Frosting

2014-11-17 09:24:34

moist pumpkin cake with cinnamon cream cheese frosting

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FOR THE PUMPKIN CAKE

4 Eggs.
1 2/3 Cup of Granulated Sugar.
1 Cup of Vegetable Oil.
1 (15 Ounce) Can of Pumpkin Puree.
2 Cups Sifted All-Purpose Flour.
2 Teaspoons Baking Powder.
2 Teaspoons Ground Cinnamon.
1 Teaspoon of Salt.
1 Teaspoon of Baking Soda.

FOR THE FROSTING

2- 8 Ounce Packages of Cream Cheese, Softened.
2 Sticks of Unsalted Butter, Softened.
3 Cups of Powdered Sugar.
2 Teaspoons Vanilla Extract.
1 1/2 Teaspoons of Cinnamon.

PUMPKIN CAKE

Preheat the oven 350 degrees F.
Spray 9x13 pan with non stick cooking spray.
In a bowl, mix the eggs, sugar, oil, and pumpkin puree until smooth.
Now add the flour, baking soda, baking powder, salt, and cinnamon, blending until fully incorporated.
Pour the batter into your pan and bake for 30 minutes, but check after 25 minutes to make sure it is not baking too quickly on top. If it is, you can loosely place aluminum foil on top of your pan for the last 5-6 minutes of baking making sure the center is cooked through.

FROSTING

With a handheld or stand mixer with paddle attachment, cream your cream choose until smooth.
Now add your butter and blend with your cream cheese until incorporated.
Add your vanilla and slowly add your powdered sugar 1 cup at a time until well blended.
Add your cinnamon and blend well.
Place frosting back in the fridge until cake has cooled enough to either pipe on the frosting or cover the top of the cake with the frosting using a knife.

Notes

I have frosted this cake many times before by covering the entire top of the cake before cutting, but that can be a very messy process, but I have found it easiest to cut your bars into your desired size then frosting the tops in whatever way you find easiest.

Adapted from Paula Deen

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

French Toast Crunch Cupcakes w/ Maple Cream Cheese Frosting

November 17, 2014 By Holly

There is this amazing little cafe near me called Reveille that I loooove to have brunch at on my cheat days. They have this cream cheese stuffed french toast with a corn flake coating that is ridiculous (in the best way of course). The corn flakes give it this amazing sweet crunch on the outside, with the perfect creamy tartness of the cream cheese in the middle and let’s not forget to ~~smother it~~ pour maple syrup on it…drrroolll.

I have been wanting to recreate this in cupcake form for some time now, and here it is. I was concerned with how corn flakes might bake up in the oven, so I decided to substitute it for a streusel topping instead, and let’s be real, streusel is never a bad idea. I have to say that I am darn pleased with how these turned out. The streusel becomes this caramelized amazingness on top of the fluffy soft cinnamon cupcake, and y’all, this frosting is knock you naked good, with all of the cream cheese, cinnamon and maple syrup happening up in it. The smell wafting through your house alone while these are baking is reason enough for you to make these.

Butter, sugar, salt, flour, cinnamon…ready to be squished…

The results of the squishing..mmm streusel…

Cupcake batter in your liners…

Streusel placed on top of your cupcake batter…

As soon as she heard me open the cream cheese for the frosting she decided to come and be my helper…

You know, you could always pour some maple syrup on top 🙂

French Toast Crunch Cupcakes w/ Maple Cream Cheese Frosting

2014-11-13 10:43:01

Yields 24

delicious cinnamon cupcake with streusel topping and maple cream cheese frosting

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FOR THE STREUSEL

1 Cup Packed Brown Sugar
2 Tablespoons of Granulated Sugar
1 Cup of All Purpose Flour
1 Teaspoon of Cinnamon
1/2 Teaspoon of Salt
10 Tablespoons Cold Unsalted Butter, Cut Into Chunks

FOR THE CUPCAKES

3 Cups of All Purpose Flour
2 Cups of Granulated Sugar
1 Tablespoon Baking Powder
3 Teaspoons of Cinnamon
1 Teaspoon of Salt
2 Sticks (1 Cup) of Unsalted Butter
1 Cup of Sour Cream
4 Eggs, Room Temperature
1 Tablespoon of Vanilla Extract

FOR THE MAPLE CREAM CHEESE FROSTING

2 Sticks of Unsalted Butter, Softened.
2 Blocks of Cream Cheese, Softened.
1 1/2 Teaspoons of Vanilla Extract.
1/2 Teaspoon of Salt.
2/3 Cup of Maple Syrup.
6 Cups of Confectioners Sugar.
2 Teaspoons of Cinnamon.

THE STREUSEL

In a large bowl, combine both sugars, flour, cinnamon and salt.
Now mix in the cold butter by hand, squeezing the pieces in to mix it.
Cover the bowl and place in the freezer while you prepare the cupcakes.

THE CUPCAKES

Preheat the oven to 350 degrees F.
Line 24 cupcake tins with paper liners.
With a hand mixer or stand mixer with paddle attachment, cream the butter, then add sour cream, eggs and vanilla.
Now add the flour, sugar, baking powder, cinnamon, and salt.
Fill your cupcake liners 1/2 full.
Place 2-3 tablespoons of the streusel on top of the cupcake batter, making sure to keep the streusel more towards the center of the cupcakes because it will melt and spread out while baking (not that that happened to me or anything).

MAPLE CREAM CHEESE FROSTING

Beat the butter until light and fluffy.
Add the cream cheese to the butter and blend together smoothly.
Add sugar slowly, mixing in 1 cup at a time.
Add cinnamon, vanilla, salt and maple syrup.

Notes

This frosting will not be super thick due to the amount of maple syrup in it, so if you would like to pipe this frosting really high and pretty, then maybe substitute maple extract for the syrup-I probably will myself next time I make these 🙂

By Holly

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