Bio: Hey Honey Pies!! Hope you don't mind me calling you that. I'm Monique, the slightly crazy chick that's going to guide you through all of these tried and true recipes! We're gonna have fun, laugh a little, and create some downright delicious dishes! Grab a recipe and lets go!!
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- 1 (9 inch) uncooked pie crust (I used my homemade buttery pie crust recipe)
- 2 eggs
- ½ cup brown sugar, packed
- ½ cup white sugar
- ½ cup unsalted butter
- ¼ cup shortening (I used butter flavored)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup finely shredded coconut
- ¼ -1/2 cup toffee bits
- ¼ cup pecan pieces
- 1 cup chocolate chips ( I used milk chocolate chunks)
- Topping: vanilla ice cream and chocolate syrup or fudge
- Preheat oven to 325 F.
- In a large bowl beat eggs until frothy and uniform in color
- Mix in butter, shortening and sugars until well-combined.
- Mix in vanilla extract.
- Mix in flour just until combined.
- Stir in shredded coconut, toffee bits, pecan pieces, and chocolate chips.
- Spoon batter into prepared pie crust and smooth out to even. (Place a few chocolate chips on top if desired)
- Bake for 50-60 minutes. (Pie will be slightly undercooked)
- Remove from oven and let cool.
- Plate and top with vanilla ice cream and chocolate syrup
- 3.5 lb organic whole chicken, spatched-cocked (spine removed)
- MARINATING SALT RUB
- 2 teaspoons adobo seasoning (or your favorite salt-based seasoning)
- 2 teaspoons sea salt
- 1 teaspoon smoked salt (I use applewood)
- 1 teaspoon garlic
- ½ teaspoon black pepper
- olive oil
- Montreal seasoning (or any other salt-free herb seasoning blend with larger pieces)
- 3 tablespoons butter, chopped
- 3 cloves garlic, dirced
- AROMATICS :celery, apples, lemons, onion. Bell peppers are great too!)
- Dry chicken completely with paper towels.
- Mix together adobo, sea salt, smoked salt, garlic powder and black pepper.
- Rub salt mixture all over chicken including under the skin and inside the cavity. (I sometimes sprinkle additional salt and pepper inside the cavity if I'm running low on salt rub)
- Place chicken in a large ziplock bag and refrigerate overnight to allow the salt to tenderize and flavor the meat.
- Preheat oven to 350 F.
- Remove chicken from bag.
- Brush lightly with olive oil.
- Sprinkle generously with Montreal seasoning on both sides or any other salt-free herb seasoning blend. (I also add a bit more seasoning salt as well, but that's optional)
- Place chopped butter and diced garlic under the skin. (You can place any leftover garlic on top if desired)
- Line a grill pan with the aromatics.
- Place chicken on top of grill.
- Use a sharp knife to poke several shallow holes in the chicken.
- Roast for 40-50 minutes. (check the thigh at about 40 minutes. You may need to add 10 more minutes or so. Tempt should be between 175-180) degrees F. Juices should run clear.) Do not overcook. If not spatchcoking, you'll need to increase the cooking time (20 minutes per pound)
- Remove from oven.
- Cover loosely with foil and let rest 20 minutes (this is a must)! Sometimes I'll baste the chicken with the pan drippings or butter before I cover it and let it rest. Yum!
- COFFEE CAKE
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup unsalted butter, room temperature
- 2 eggs
- 2 teaspoons vanilla extract
- 3-4 ripe bananas, mashed with 1 teaspoon lemon juice
- 1 cup buttermilk
- CRUMB TOPPING
- 2 cups all purpose flour
- 2 cups brown sugar
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 2 tablespoons butter, melted
- whole milk
- rum extract (couple drops)
- pecan pieces
- Preheat oven to 350. F
- Grease and lightly flour a 9 X13 glass baking dish. Set aside.
- In a large bowl sift together flour, baking powder, and salt. Set aside.
- In a large bowl cream together butter, white sugar and brown sugar.
- Mix in eggs and vanilla extract.
- Fold in mashed bananas.
- Gradually add dry ingredients into wet ingredients alternating with the buttermilk.
- Stir gently until flour and buttermilk is fully mixed in. Set aside.
- Make the crumb topping by combining flour, brown sugar and butter with at pastry cutter until it resembles large doughy crumbs.
- Pour half of the cake batter into the prepared pan.
- Sprinkle on half of the crumb topping and then repeat with the final layer of batter.
- Cover the top with remaining crumb topping (I usually have about ½ cup or so of crumb topping left over)
- Bake for 50-55 minutes. (Check at the 45 minute mark, do not over bake)
- Remove from oven and let cake cool completely before add the glaze.
- To make the glaze, combine powdered sugar, melted butter and enough milk to reach a smooth, pourable consistency.
- Add in a few drops of rum extract until desired taste is reached.
- Drizzle glaze over cooled coffee cake and top with pecan pieces.
- 12 Tablespoons unsalted butter, softened (1½ sticks)
- ½ cup white sugar
- ½ cup light brown sugar, packed
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- ¼ 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1 Tablespoon + ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup almond milk
- CINNAMON SUGAR COATING
- 8 Tablespoons unsalted buter, melted
- 1¼ cup granulated sugar
- 1 Tablespoon cinnnamon
- Preheat oven to 350. F.
- Spray a mini muffin pan with non-stick baking spray. Set aside.
- In a large bowl, cream together butter and sugars.
- Add in eggs.
- Mix in vanilla extract and almond extract. Set aside.
- In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
- Gradually add the dry ingredients into the wet ingredients, alternating with the almond milk.
- Mix just until combined, do not over mix. Batter will be a bit stretchy and very sticky.
- Use a mini ice cream scoop and place batter into muffin pan wells. (Do not fill to the top)
- Bake for 10-12 minutes or until lightly golden around the edges. ( My oven only need 10 minutes)
- Remove muffins from muffin pan and place on cooling rack to finish cooling.
- Make cinnamon sugar mixture by mixing sugar and cinnamon.
- To coat the doughnut muffins, brush muffin very lightly with melted butter.
- Place muffin in bowl of cinnamon sugar and toss to coat all sides.
- Place back on cooling rack and allow coated muffins to sit for about 10-15 minutes to allow the butter to absorb.
- Serve and enjoy!
- ½ cup shea butter
- ¼ cup cocoa butter
- 2 tablespoons almond oil
- 2 tablespoons coconut oil
- 15 drops Snickerdoodle fragrance oil (P & J premium fragrance oil)
- 15 drops Brown Sugar fragrance oil (P & J premium fragrance oil)
- In a double boiler, melt shea butter and cocoa butter.
- Stir in almond oil and coconut oil.
- Stir until the coconut oil has melted.
- Remove from heat.
- Stir in fragrance (I use 15-120 drops of each. Use more or less depending on how mild or strong you want your fragrance.) See note!
“Hot, gooey chocolate chip cookie pie with a buttery pie crust. Topped with vanilla ice cream and hot fudge! Easy, classic and a bit over the top recipe”
Deep dish chocolate chip cookie pie? Uhhhh…yes please! Like…duh!
I love desserts that are simple yet a bit over the top. This deep dish chocolate chip cookie pie is amazing and restaurant quality! It brings to the table all the comforts of old fashioned chocolate chip cookies but simply top it with vanilla ice cream and chocolate drizzle and you have something that will wow’em!
I found this recipe scribbled on the inside of my grandmother’s Southern Living cookbook. I swear that woman has the BEST cookbook collection EVER! I can remember her making this deep dish chocolate chip cookie pie a few times growing up.
She usually made it for a Sunday dinner dessert and I always thought it was so decadent. It’s perfect for a date night dessert! The coconut, pecans, toffee, and milk chocolate goes so well together! However you can really add in whatever you’d like! Heck even just plain chocolate chips would be fab!!
I’ve told you guys before how crazy my husband is about anything chocolate chip cookie related right? Needless to say he was on cloud nine with this! Call me crazy, but I really love it when he gets this excited about something I make. He’s like a little kid anxiously waiting at the table with a big smile, a fork and knife. Adorbs!
Just like with regular homemade chocolate chips cookies, you can change up the texture with this recipe by simply increasing or decreasing the flour. 1/2 cup of flour creates a really gooey, dense chocolate chip cookie pie and 1 cup creates a more fluffier pie. I change it up depending on my mood but usually I stick with around 3/4 cups to get the best of both worlds.
You’ll want to watch it for the last 10 minutes of cooking to keep from over cooking it. When I pull mine out of the oven it still appears to be a bit underdone, but as it cools offs it gets to that perfect texture that I just love!
Watch me make this deep dish chocolate chip cookie pie from start to finish!
“Juicy whole oven roasted chicken that’s seasoned to the bone with a crisp skin. Easy, simple recipe that I make every week!”
I’m a firm believer that you can never have too many whole roasted chicken recipes. I roast a whole chicken at least once week. They’re just so darn easy and beautiful! I’m always experimenting with different seasonings for whole roasted chicken.
As much as I love “themed” whole oven roasted chicken like rosemary-garlic, citrus-onion, and cajun spice, sometimes I just want a classic recipe that will be a crowd pleaser and produce great results every time.
Ladies and gentlemen, this is that recipe.
I adore this recipe so much. It creates some of the juiciest, tender whole oven roasted chicken I’ve ever had in my life! Spatchcocking the chicken allows it to cook evenly and creates a crisp skin all the way around!
Oh yeah the phrase of the day is “DON’T BE SCARE OF THE SALT” . Sorry, didn’t mean to yell at you I just wanted to make sure you saw it.
If you want your chicken to be seasoned all the way through then salting that little sucker is the key! Smack it, flip it, rub it down with a salt mixture. I’ve included the seasonings I use below but this recipe is so adaptable that any of your favorite seasonings will probably work just fine.
Just don’t skip the salt. Ok? Did you hear me? If you email me and say this chicken was bland then I’ll know you skimped on the salt. I got my eye on you!! Make mama proud!
Watch me make this Seasoned, Juicy Whole Oven Roasted Chicken from start to finish!
HEY WHERE’S THE FREAKIN VIDEO!!!??
I’m rerecording this video in a different light and new microphone. A few people thought the chicken looked “unflattering” and “pink” and that the audio wasn’t that great on mobile.
I want you guys to be well-pleased so I’m bringing back my old mic (for now) and recording the video in better lighting .
HOWEVER I’m leaving the cooking times and method AS IT since this has consistently produced the most AMAZING chicken ever for me! If you aren’t a fan of super juicy chicken then this recipe may not be for you. The salt retains so much juice and makes the chicken really tender! I LOVE LOVE LOVE it this way but I know some folks don’t. Stay tuned for the updated video! I gotcha covered baby!!!
Want more whole roasted chicken recipes? Try these!
Lemon Garlic & Rosemary Whole Oven Roasted Chicken
“Fluffy, moist banana coffee cake with a delicious crumb topping and rum butter pecan glaze! Easy to make and a bit over the top!”
With Mother’s Day right around the corner, I promised you guys on Facebook that I’d make whatever recipe you posted in the comments that had the most thumbs up. Coffee cake won by just one extra like more than chicken n dumplings.
Shrimp & Grits took the overall lead but since I’m allergic to shrimp it was a no go. That would not have been a pretty sight! However, you got to make this cajun fish and cheese grits right here when you get a chance. Amazing!
Anywho, I sifted through my grandmother’s recipes to find a show stopper for you guys! I wanted to make something other than the traditional cinnamon-laced coffee cake.
And then it happened. I remembered this gem of a coffee cake that a friend made for a bible study many years ago. It was originally a breakfast muffin recipe but I knew it would be equally as fabulous in coffee cake form. Thankfully she was willing to share and track down the recipe!
I present to you Banana Bread Coffee Cake. It’s soft, fluffy, moist, full of banana flavor (but not too much), the crumb topping is simple and delicious and the butter pecan rum glaze was practically made for this coffee cake!
It’s an incredible, bakery-worthy coffee cake and if you have a banana lover in the house (or not) then you MUST make this!
Personally, I think it tastes better than banana bread and I LOVE me a good banana bread honey. This banana bread coffee cake gets even better the next day!
If you’re looking for a gorgeous, crowd pleasing coffee cake that will get rave reviews, here ya go! Make this for someone special. Like Mom!
Watch me make this banana bread coffee cake from start to finish!
“Fluffy, moist vanilla-almond doughnut muffins covered in cinnamon sugar! It’s the best of both worlds & perfect with coffee”
A couple years ago we had this big brunch for my grandmother on Mother’s Day. We had a huge spread with a mini coffee bar.
I was in charge of bringing some treats for the coffee bar. Guess what I made? Yep, these little cinnamon sugar doughnut muffins!
Don’t they just scream brunch? Pair it up with some coffee and honey hush!! It’s like almost a too perfect pair.
Everybody thought they were doughnut holes at first glance and were pleasantly surprised to sink their teeth into melt-in-your mouth awesomeness.
No need to only serve them for brunch though, they are just as good as a snack with a tall glass of milk and I’ve even served them for breakfast with fresh fruit, bacon, eggs and hash browns!
I LOVE LOVE LOVE the mini size! It’s the perfect size to pop in your mouth without getting cinnamon sugar all over your mouth.
Or in my case, my lips, eyes, hair, shirt, and pants. Yeah, normally me and cinnamon-sugary things don’t get along.
These cinnamon sugar doughnut muffins are soft, fluffy and the crumb is amazing!! They have the texture of a muffin with the taste of an old-fashioned cake doughnut.
And of course they’re easy to make with no yeast needed! Hallelujah!
I adapted this recipe from Downtown Bakery & Creamery. After hearing so much about their donut muffins my FOMO (fear of missing out) kicked in and I just HAD to see what all the fuss was about. So glad I did!
Because I just can’t leave well enough alone I changed a few things in the recipe like using both white and brown sugar, adding vanilla and almond extract, and replacing the milk and buttermilk with almond milk to play up on that amazing vanilla-almond flavor.
Watch me make these cinnamon sugar doughnut muffins from start to finish!
“Homemade whipped body butter that will leave your skin soft, glowing and moisturized! So easy to make and smells like vanilla buttercream!!”
Remember when I told you guys on facebook that I was going to start posting a few homemade, DIY recipes on this site? Well that day is today!
Here’s a lil secret about me. I pretty much make 95 % of all of my household and beauty products from dishwasher pods to various medicines. I’ve always been fascinated with all things DIY.
Not because I’m some kind of Amish, tree hugging, penny pincher person. (No shade, if you’re one of those) The truth is that some homemade stuff just WORKS BETTER ….for half the price…. and minus all the unnecessary chemicals.
How is that not an epic win!!? But we’ll get into that a lil later though. Don’t get me started.
Today it’s all about this homemade whipped body butter that smells like vanilla buttercream frosting or birthday cake or doughnuts if you ask my son!
My husband is always telling me how soft my skin is and you know how I always respond? I say “It’s that buttah baby!” in a low, deep sexy voice
It’s so true though. I can’t even tell you the last time I purchased lotion. Lotion does NOTHING for my skin that lasts longer than a few minutes. But butters!! Oh yes, the butters is where it’s at.
And oh how I lerrrrrv this homemade whipped body butter!! It’s so soft, creamy, and just melts into the skin so beautifully. My skin really drinks this stuff right on up and it leaves it looking and feeling so soft and silky.
I even got rid of my eczema using a tea tree lavender body butter I made last year. (recipe coming)
If you want soft and supple skin (you like supple right? Supple is good. And it’s kinda fun to say) then you need to come on over to the homemade body butter side.
Have you ever made your own body butter? If not you’re gonna love how easy it is. I really enjoy making different scents and playing around with different butters and oils. Pretty addictive!
This is one of my favorite combinations that uses shea butter, cocoa butter, almond oil and coconut oil.
For the fragrances I’m using P & J’s Snickerdoodle and Brown Sugar. These too combined creates the perfect vanilla buttercream scent.
Normally I use essential oils in my body butter just to keep it 100% natural but sometimes I just feel kinda over the whole “herbalish” smelling scents and want to smell like something different.
This vanilla buttercream scent is one of my favorites.
Some dessert scented body products can smell really “childish” and too sweet but this combination smells so warm, playful and inviting.
I get a lot of compliments on it.
Watch me make this Whipped Body Butter (Vanilla Buttercream) Recipe from start to finish!
You can certainly use essential oils if like another scent. My favorite essential oils are rose, lavender, and juniper.