New Slideshow of Miss Holly!

October 14th, 2013

Hollis Wilder Slideshow for all the sweeties out there interested in a recap of Miss Holly’s latest adventures!

Weekend Update With Miss Holly!

September 30th, 2013
Last week was full of incredible experiences for Miss Holly, who appeared on the Katie Couric show and talked about Savory Bites and portion control. If you didn’t catch Miss Holly’s updates over the weekend, be sure to check out the segment she did for Potluck Friday. You can snag the recipe at this link, and see the video here
Miss Holly Chats with Katie Couric



Katie Couric Potluck Friday!

September 26th, 2013

Potluck Friday with Katie Couric

Hollis Wilder stops by the Katie Couric Show this Friday with savory bite recipes for Potluck Friday. The segment will air Friday September 27 EST at 10:00 am on ABC and 3:00 pm on NBC. Don’t miss it!

Visit for recipes from the show and more Hollis Wilder updates!

Miss Holly Reporting For Duty in GTMO

September 11th, 2013

Miss Holly Entertains the Troops

My recent visit to Guantanamo Bay Naval Station was so inspiring and it was an honor to serve out troops in any way possible! I did a book signing, visited elementary schools, and hosted a mini cupcake competition with soldiers and their families. And of course, Sweet By Holly brought along some sweet treats of our own!

Check out this article for the full scoop.


5th UCF Book Festival Invites Miss Holly As Key Event Speaker

September 3rd, 2013

The weekend of April 4th, 2014 will be an exciting one – I have officially been invited to speak about the success of my recipe book Savory Bites! It’s a great honor and opportunity to give back to an area that witnessed some of my beginning success in the cupcake store business. The process of creating Savory Bites was complex and challenging. I’m looking forward to discussing what I learned during this time and sharing some of my personal secrets for success in the publishing world. The UCF Arena will hold thousands of eager attendees for my event and book signing. Keep an eye out for more details as my team gets them!


August 21st, 2013

Protein-rich Cupcakes!

A dear friend of mine asked me to create a cupcake that would be healthy, full of protein from all natural peanut butter, low sugar, and raisins had to be a main component.

His nightly ritual since he was a small child is to have a tablespoon of peanut butter dipped in raisins, before bed time. His daughters helped me make them, and gave me their seal of approval.

This is such a wonderful alternative for a “healthy” thoughtfully created cupcake.   I find that making  it look like a cupcake is the key to making these disappear.  This is a far cry from a PBJ.




1 -1/4 cup whole wheat pastry flour

1teaspoon baking powder

1teaspoon baking soda

1teaspoon pure vanilla extract

1 teaspoon ground cinnamon.

1/2 cup old fashioned oats

1/2 cup un salted butter

1 cup dark brown sugar

1/3 cup full fat Greek yogurt

1/2 cup all natural crunchy peanut butter (stir in oil that has separated)

2 eggs

1/2 cup soy milk

2 cups raisins

1 – 16oz jar all natural crunchy peanut butter with oil

1/2 cup confectioners sugar sifted

1/2 cup flax seeds

Preheat oven to 300 degrees.

Line the cupcake tins with cupcake papers, sprinkle each well with 1 teaspoon flax seeds, set aside

Sift together the flour, baking powder, soda,and cinnamon, set aside

In the bowl of a mixer fitted with a paddle attachment cream the butter, brown sugar and eggs until fluffy 3 minutes, vanilla, peanut butter, yogurt and soy milk until fully combined.  With the mixer on low slowly add the sifted dry ingredients just until mixed.  Take bowl off of mixer and fold in the oats.

Fill each cupcake paper 3/4 full of batter.  Bake for 12-15 minutes until toothpick inserted comes out clean, or tops spring back to the touch, do not let these brown.


In the bowl of a food processor fitted with a blade add 2 cups of raisins and 4 tablespoons water, blend until pureed 3 minutes.  Transfer contents to a piping bag fitted with a round tip, or just cut off the end of the bag, making a small incision.


In the bowl of a mixer fitted with a paddle add the jar of peanut butter and any oil in the jar, and blend until fully smooth, add the confectioners sugar until combined.  Adjust sweetness to your liking.  Transfer the icing to a piping bag fitted with a round tip, large enough so the nuts don’t get stuck.  I used a 1/4 inch round tip.

Let the cupcakes cool in the pan for 5 minutes prior to un-panning.

Ice the top of each cake with the raisin purée covering the entire surface.  Use an off set spatula to smooth the top.

Finish decorating the tops of each cake by making a zig zag pattern using the peanut butter icing.

These will stay fresh on the counter in a cake stand with dome lid for 3 days.  Freeze them for up to one month in a plastic container, or store them in the refrigerator for a week in an air tight container.


  • Use Cashew or Macadamia nut butters instead
  • Use dried Cherries, Apricots, Dates, Figs instead
  • Fill the cupcakes with the fruit filling and ice with the nut butter, then garnish with the dried fruit that you used to make the purée.


Cooking on The Couch

August 14th, 2013

CBS Appearance


Had a fantastic time in the city last week! I appeared on The Couch to promote my new book and talk about back to school snacks. Busy parents will love these recipes because they’re quick, healthy, and delicious.

Spotlight on Sweet! By Holly in Orlando Magazine

July 31st, 2013

Hollis in Orlando Magazine


Featured alongside some of Florida’s current culinary achievements, Sweet! By Holly and our newest location got a nod in this month’s issue of Orlando Magazine.

North Florida has become the gateway to a mecca of southern cooking and we are so proud to be part of this area’s landscape.

Cooking With Hollis

July 30th, 2013

Quick, delicious, and nutritious.

That’s the holy trinity of dinner recipes in my book. Whether you are hosting brunch or whipping up a snack after work, check out this video for a rundown on the Salmon Cakes Tutorial. 

And many thanks to Metro Center Outlook for having me!

2013 Has Been Very Sweet So Far!

July 29th, 2013

Opening a cupcake shop in Jacksonville, FL in between traveling around the country to promote a new book of recipes, and cooking for people from coast to coast has been incredibly rewarding. But it’s also hard work! Diving into summer with family and friends has felt like such a treat.

The Sweet By Holly team has learned so much about dedication and success in the last year. We couldn’t do what we do without the positive energy of fans and supporters!

Since the release of my Savory Bites cookbook in early April of this year, we have been working at breakneck speed to keep you all in the loop with news activity, appearances, recipes, and traveling updates. This blog will be a resource for anybody wanting to know more about what we’re serving up next! We love being a part of your kitchen and hope you will continue to check back for exciting announcements in the next few weeks. Until then, eat well and eat often!