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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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    Easy Rainbow Cake…From Scratch!

    April 17th, 2015
    “How to make a rainbow cake from scratch, easily!! Fail-proof  buttermilk vanilla cake recipe that’s delicious, easy and downright impressive!” 

    Listen, I don’t know too many foods that can make you feel all cheery inside than the sight of a beautiful, bright rainbow layered cake!

    homemade rainbow layer cake recipe 2

    Just look at all those happy vibrant colors!! Wouldn’t you feel special if someone made this for you? Especially if you thought you were receiving just a regular ol cake? I know I would!homemade rainbow layer cake recipe 4

    I made this rainbow cake this morning for my boys and they thought I was the coolest mom EVERRRRR! *toot toot*

    rainbow cake recipe

    They were so impressed and was all like “oh my God how did you make this!?”,  “You’re the best mom on this earth”, “You’re prettier than Beyonce mom!”, “I hope my wife is just as fabulous as you are!”…. Ok I added those last two lines but still…..you get the point…they were like, really happy.

    rainbow layer cake recipe

    The last time I made something rainbowish on my blog was when I made these rainbow (tie dye) cupcakes for Isaac when he was potty trained.

    rainbow cupcakes recipe

    Wow how time flies! Now I’m potty training Ethan!

    rainbow layer cake recipe

    Well this homemade rainbow cake is super simple to make just like those cupcakes!

    I like to use my grandmother’s homemade buttermilk vanilla cake for this recipe. Most recipes I’ve seen online for rainbow cakes use a couple of box cake mixes to make the process easier.  I’m not knocking the box cakes at all honey if that’s your thang, do what you gotta do! It’s hard out here!

    homemade rainbow layer cake recipe

    But this buttermilk vanilla cake is so freakin easy there’s really no reason to pull out those box cake mixes. Save them for another day.

    Did I mention that this cake recipe is a one bowl deal? (YESSSS GAWD!!!)  It has a light old fashioned vanilla-ish taste but not too intense.

    homemade rainbow layer cake recipe 3

    It’s kind of a cross between a white cake and a hummingbird cake in flavor. It’s one of my go-to cake flavors whenever I’m making something for a crowd.  It’s simple, tender, delicious and pairs up with pretty much any frosting flavor under the sun.

    rainbow cake recipe

    I rrrrreally like it with cream cheese frosting though. Makes it taste all complicated and stuff. And since there’s a lot of frosted layers with this cake you might as well make a really good, but not to sweet frosting right?

    homemade rainbow layer cake recipe 5

    I’m really selling this cake recipe aren’t I? Ha! Well might as well add another great thing I love about it: It’s VERY forgiving if you overmix it! Huge bonus since we’ll be doing a lot of stirring when we add in our food coloring.

    homemade rainbow layer cake recipe 1

    Make this cake for someone special. Even better if it’s a raining day! It will bring on a smile for sure!

    Watch me make this easy rainbow cake recipe from start to finish!


    Easy Rainbow Cake...From Scratch!
     
    Cook time
    Total time
     
    Author:
    Serves: 1 cake
    Ingredients
    • 2½ cups white granulated sugar
    • 1 cup butter, softened
    • 3 eggs
    • 1 tablespoon vanilla extract
    • 1 cup buttermilk
    • ¼ cup heavy whipping cream
    • 3 cups all purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • Food coloring: red, yellow, blue, green
    • 12 oz cream cheese, softened
    • 1½ cups butter, softened (do not melt)
    • 6 cups powdered sugar
    • 1 tablespoon vanilla extract
    Instructions
    1. Preheat oven to 325 F.
    2. Generously grease and flour 6 (9-inch cake pans.) I only had 3 pans so I had to bake in two rounds.
    3. In a large bowl cream together sugar and butter.
    4. Mix in eggs until thoroughly incorporated.
    5. Mix in vanilla extract, buttermilk and heavy cream.
    6. Mix in half of the flour, baking powder, and salt.
    7. When mixture is combined, mix in the rest of the flour.
    8. Divide the batter into six bowls (about 1 cup of batter per bowl)
    9. Add food coloring to each bowl to create a vibrant red, orange, yellow, green, blue, and violet. (see note on how to make colors)
    10. Pour each colored batter into the prepared pans and spread out into an even layer. (layers will be thin)
    11. Bake for 10-15 minutes or until center is set. Do not overbake. Keep a close eye on them as some ovens run hotter and these are thin layers.
    12. Remove from oven and let cakes cool in the pan until pans are warm enough to touch.
    13. Run a spatula around the edges of the pans to loosen the cake and then very carefully remove the cakes from the pans.
    14. Place on a cooling rack and cool completely.
    15. Meanwhile make the cream cheese frosting by creaming together cream cheese and butter.
    16. Mix in powdered sugar and vanilla.
    17. Place the violet layer down first and frost. Followed by the blue layer, green layer, yellow layer, orange layer and finally the red layer. (frost between each layer)
    18. Place a thin coat of the icing on the cake to create a crumb coat. This will make the cake even all around and seal any loose crumbs.
    19. Once the crumb coat is set, finish frosting the cake.
    20. Slice & serve!
    21. (To create more defined layers of frosting between the colors, place the frosted cake in the fridge to allow the cream cheese frosting to firm up before slicing)
    Notes
    Colors: Be sure to add in enough food coloring to the batter to make the colors very vibrant. To make orange, create a vibrant yellow and then add drops of red until you have orange. To make violet make a vibrant red and add drops of blue.

    1 Comment "

    Easy Carrot Cake Oatmeal Cookies

    April 2nd, 2015
    “Moist, fluffy cookies packing all the flavors of homemade carrot cake and chewy oatmeal cookies! These easy carrot cake oatmeal cookies drizzled with white chocolate are simply  irresistible.”

    Do you all remember when I made these amazing banana oatmeal cookies? Gosh I still love those things! But as I was eating them recently I thought “dang I bet this would make a really good carrot cake cookie”. It had all the fluffiness of a carrot cake and the taste was almost the same, just needed to throw in some carrots and increase the cinnamon. Easy fix right?

    carrot cake oatmeal cookies recipe

    I did just that and it resulted in some pretty darn easy carrot cake oatmeal cookies! I wish all recipes where that simple.  My husband and the boys are CRAZY about these little cookies!

    carrot cake oatmeal cookies recipe

    Let me be honest with y’all though, when I had my first bite right out of the oven I was all like “hmmm…nah I probably won’t list this on the blog.”

    carrot cake oatmeal cookies recipe 3

    I drizzled them with white chocolate and went on about my day. My husband comes in and says “ohhh cookies!” I quickly tell him not to get his hopes up because they are kinda…”blahish”.

    carrot cake oatmeal cookies recipe 4

    He took one bite and said “oh my God…. these are delicious!” I gave him my “stop playing” look. I seriously thought he was being sarcastic.  Then here comes Isaac. He eats two and begs for a third. I went back to taste them and I promise the taste had totally changed. They were only about 5 hours old.

    carrot cake oatmeal cookies recipe 9

    The next day…they were sooo good!! I guess letting them sit is the key! Sounds crazy but see for yourself. The next day the carrot taste was stronger and the cinnamon was more pronounced. They tasted just like carrot cake and a oatmeal cookie.

    carrot cake oatmeal cookies recipe 2

    These fluffy carrot cake oatmeal cookies are lightly sweetened which makes the white chocolate morsels & drizzle a must!!! You can also use vanilla morsels if you don’t like white chocolate, but don’t skip it. I really wish they’d make cream cheese morsels.

    carrot cake oatmeal cookies recipe

    I thought about doing a cream cheese drizzle on them but I wanted it to firm up. The white chocolate went great though and added the creaminess that these cookies needed.

    carrot cake oatmeal cookies recipe 1

    My husband had them with his morning coffee and I haven’t been able to stop eating these daggum things  since that second taste. Did I mention I’m trying to lose 14 lbs this month?? Having a food blog makes dieting a beast but a gals gotta do what a gals gotta do. Pray for me.

    Watch me make these easy carrot cake oatmeal cookies from start to finish!


    4.0 from 1 reviews
    Carrot Cake Oatmeal Cookies
     
    Author:
    Ingredients
    • 2 cupw all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 teaspoons cinnamon
    • ⅛ teaspoon ground clove
    • 1 cup butter, softened
    • ¾ cup white sugar
    • ¾ cup brown sugar, packed
    • 2 eggs
    • 2 teaspoons vanilla extract
    • ½ cup pureed carrots (puree carrots in ⅛ cup water or use baby food carrots)
    • 1 cup finely shredded carrots
    • 3 cups 1-minute oats
    • 1 cup white chocolate chips
    • melted white chocolate (about 1 cup) see note
    Instructions
    1. Preheat oven to 350 F.
    2. Line cookie sheets with parchment paper & set aside.
    3. Mix all the dry ingredients in a medium size bowl. Set aside.
    4. In a large bowl cream together butter and sugars.
    5. Mix in eggs and vanilla extract.
    6. Fold in pureed carrots and shredded carrots.
    7. Mix the dry ingredients into the wet ingredients just until combined.
    8. Fold in the oatmeal just until combined.
    9. Fold in white chocolate chips (see note)
    10. Use a mini ice cream scoop and drop cookies two inches apart on a prepared cookie sheet.
    11. Bake for 7-8 minutes.
    12. Remove from oven and let cookies sit on pan for 2 minutes to finish cooking.
    13. Place cookies on a cooling rack to finish cooling.
    14. Once cooled, drizzle with melted white chocolate.
    15. Allow the white chocolate to harden before storing in an airtight container.
    16. These cookies taste best the next day or a few hours after making them.
    Notes
    Folding In White Chocolate Chips: The white chocolate chips can be folded into the batter or you can press the chips into the cookie when you place them on the baking sheet. You can also leave the white chocolate chips out and simply drizzle on the melted white chocolate once they have cooled. ( I prefer it with the chips added into the batter)

    Melting White Chocolate Chips: To melt the white chocolate chips, I placed them in a glass dish and placed them in the microwave until partially melted. Then I stirred them up and thinned it out with a few drops of vegetable oil.

     

     

     

    2 Comments "

    The American Kitchen

    April 1st, 2015

    Today we’re going to be doing something a bit different! I won’t be sharing a recipe in this post, but instead let’s shoot the breeze about the good ol’ American kitchen! Yes, the kitchen, my stomping ground! Have you ever just sat and thought about what a fascinating place the American kitchen is? It is just as diverse as the folks who cook in them. The kitchen holds so many stories. It’s the heart of the home that has its own unique presence. It seriously fascinates me! My mother use to say, “If you really want to find out about a person, just go snooping around in their kitchen!” It’s so true!

    Our American Kitchen

    I’m thrilled to be working with GE Appliances on this exciting project called “Our American Kitchen.” This project features a documentary series,Our American Kitchen, of real life family and kitchen stories. These short films give us a peek into the kitchen of everyday American people. It allows us to discover the ways that we are different and alike while revealing just how powerful of a role the kitchen truly plays in our lives. I couldn’t think of a better company suited for this project than GE Appliances. GE Appliances has been creating appliances designed for the ever evolving American home since 1905! I still remember my grandmother whipping up Sunday dinner on her 1960 aqua GE Appliances stove. She’d still have that stove if we didn’t finally convince her to upgrade to the current model. I really enjoyed reading all of the Kitchen Stories and finding inspiration, but my favorite was the story about Chase. Chase is a 13-year-boy with autism who wasn’t willing to eat. He then discovers his passion for cooking and it completely changes everything for him. Now he has his own online cooking show — Chase’s story is coming soon, so be sure to stay tuned!

    My American Kitchen

    When I think of the American kitchen, my kitchen, one of the many things that comes to mind is a place for playing, learning and creating. As a homeschooling mom with a Kinesthetic teaching style the kitchen has been a wonderful classroom for my boys.

    We’ve learned the alphabets with cookies, fractions with homemade pizza, and traced letters in trays of flour.

    homeschool 1

     

    Our GE Appliances fridge has doubled as an art gallery, chalk board, and work surface.

    homeschool 2

    Oh and the science projects! I can’t even count all the things we’ve made explode, dissolve, float and fizz right there on the kitchen counter.

    homeschool 5

     

    So, as we’ll see in the Our American Kitchen series, the kitchen really can inspire!

    How does your kitchen inspire you? Leave a comment below to enter for a chance to win a $100 Visa gift card!

    Entry Instructions:

    No duplicate comments. 

    You may receive (2) total entries by selecting from the following entry methods:

    1. Leave a comment in response to the sweepstakes prompt on this post
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    4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

    This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.

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    This sweepstakes runs from 4/1/15 – 6/30/15.

    Be sure to visit the G.E. Appliances brand page on BlogHer.com where you can read other bloggers’ posts!

    25 Comments "

    Baked Sour Cream, Cheddar & Chive Mashed Potatoes

    March 31st, 2015
     “Creamy, cheesy, fluffy, buttery and delicious can accurately sum up these baked sour cream, cheddar & chive mashed potatoes! They are the perfect side dish for holidays or family gatherings. “

    I think this is the third mashed potato dish I’ve posted on this blog.  There’s easy mashed potatoes, cream cheese mashed potatoes and now I give thee baked sour cream, cheddar and chive mashed potatoes! Dare I say they are my fav?..Again!

    baked sour cream cheddar chives mashed potatoes

    Have mercy. These baked mashed potatoes are amazing and a Sunday dinner favorite. It’s a very simple and basic dish really and for the record sour cream and chives belong together forever. The end.

    baked sour cream cheddar chives mashed potatoes

    I keep telling myself I’m going to try these baked mashed potatoes with smoked cheese because you all know I feel about my smoked cheeses, love them!

    baked sour cream cheddar chives mashed potatoes

    But every time I make this dish I’m always in the mood for something simple and classic. If you decide to try it with different cheeses, let me know how it turns out ok?

    baked sour cream cheddar chives mashed potatoes

    I’d definitely shred my own cheese for this dish if I were you. I was lazy and used the pre-shredded stuff. Call me crazy but I can tell the difference.

    These baked sour cream, cheddar and chive mashed potatoes (long word geez) goes PERFECT with just about any kind of roasted or baked meat or even a nice grilled steak!

    baked sour cream cheddar chives mashed potatoes

    Now this recipe does not hold back on the calories so you’ve been warned! Put your waistline on the back burner for a few seconds and you are in for one buttery, creamy, dreamy side dish!

    Watch me make these baked sour cream cheddar & chive mashed potatoes from start to finish!


    5.0 from 1 reviews
    Baked Sour Cream, Cheddar & Chive Mashed Potatoes
     
    Author:
    Recipe type: side dish
    Serves: 6 servings
    Ingredients
    • 2 lbs russet potatoes, washed
    • 6 cups chicken broth
    • 1 large garlic clove
    • 6 tablespoons butter, chopped into pieces
    • ¾ cup sour cream
    • ½ cup half n half
    • About 2 cups cheddar cheese, divided
    • 1 tablespoon dried chives
    • salt n pepper
    Instructions
    1. Preheat oven to 350 F.
    2. Butter a 9 x9 inch casserole dish. Set aside.
    3. Peel potatoes and slice each one lengthwise into even slices.
    4. Place potatoes in a 3 quart pot and cover with chicken broth.
    5. Bring to a boil.
    6. Cover and reduce heat to medium.
    7. Simmer until potatoes are fork tender and some are falling apart, about 20-30 minutes.
    8. Pour off all of the chicken broth and return potatoes back to the heat. (can remove garlic if desired or dice it up and combine with potatoes.)
    9. Reduce the heat to low and allow the excess liquid to gently steam out of the potatoes for a few minutes.
    10. When the steaming has slowed down, sprinkle in the butter. Do not stir, just let the butter melt where it falls.
    11. Once the butter has melted, use a potato masher and gently mash the potatoes once going around the pot. (do one pass only so make it count!) *see note*
    12. Very gently fold in the sour cream and half n half.
    13. Stir about ¾ cup shredded cheddar cheese and chives just until combined.
    14. Taste and season with salt & pepper.
    15. Gently mash the potatoes again until all the large lumps are gone and potatoes are smooth.
    16. Pour half of the potatoes into the prepared pan and sprinkle with a layer of cheese (about ½ cup or more)
    17. Top with remaining potatoes and finish with a final layer of cheddar cheese.
    18. Cover loosely with foil paper and bake for 20-30 minutes or until cheese is melted.
    19. Garnish with fresh chives (optional)
    20. Serve immediately.
    Notes
    The less you handle these potatoes the fluffier they will be. So be gentle and make every mash count!

     

    4 Comments "

    Roasted Chicken Bites

    March 23rd, 2015
    “Tender juicy chicken bites marinated in smokey spices, brushed with honey glaze and roasted to perfection. “

    OMG seriously, I can’t believe Spring is here already! What tha!?! Were we not just in the dead of Winter? I’m not complaining at all though…just crazy how it totally snuck up on me this year. Normally I’m counting down the days for warmer weather and baking all kind of summery dishes.

    homemade roasted chicken bites recipe

    The weather has been fabulous here in NC so I just knew I was gonna get to pull out the grill today.  Y’all I promise as soon as I went looking for the charcoal, here comes the thunder and rain!

    roasted chicken bites recipe

    There went our grilled hamburgers for lunch! Oh well, since I was due for a video I thought I’d make these delicious roasted chicken bites instead. Gosh I love these little cuties!

    roasted chicken bites recipe easy

    If you’re from the south then you know all about Bojangle’s fast food restaurant where they serve some pretty darn tasty (or at least I think so. Hubby not so much.) roasted chicken bites.

    roasted chicken bites recipe

    This is my take on those versatile roasted chicken bitesf. I normally make these chicken bites to throw in a salad, fried rice, chicken skewers, chicken fettucini, etc. but they are so good to just snack on as is.

    best roasted chicken bites recipe

    They are flavorful, tender and juicy! I use chicken thighs because I love how tender the meat is. And because chicken thighs are on the thinner side it doesn’t require a long marinating or cooking time.

    roasted chicken bites recipe

    I whipped these roasted chicken bites up for lunch and served them with a side of creamy mac & cheese and sweet peas. Oh yeah and of course some “swait” tea! I’m just now realizing I forgot the yeast rolls I had in the freezer! Dang those really would have set this meal off!

    roasted chicken bites recipe

    Watch me make these roasted chicken bites from start to finish!


    5.0 from 1 reviews
    Roasted Chicken Bites
     
    Author:
    Ingredients
    • 1.5 lbs boneless chicken thighs
    • 1 tablespoon extra virgin olive oil
    • 2 teaspoons smoked paprika
    • 2 teaspoons garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon ground sage
    • ½ teaspoon cayenne pepper
    • 1 /12 teaspoons chili powder
    • 1 teaspoon smoked salt (can use a bit more if you prefer things a bit salty)
    • Liquid smoke (optional)
    • ½ cup honey
    • 1 teaspoon worcestershire sauce
    • 2 Tablespoons apple cider vinegar
    Instructions
    1. Cut chicken thighs into bite sized pieces.
    2. Toss chicken in olive oil until pieces are lightly coated.
    3. Mix together the spices.
    4. Sprinkle spices generously over chicken until well coated. (I never use all of this mixture)
    5. Place chicken in a plastic bag and let marinate in the fridge for 3 hours or overnight. (I've gotten away with only 1 hour but the longer the better)
    6. Arrange chicken bites on a grill pan.
    7. Sprinkle with liquid smoke.
    8. Preheat oven to 425 F.
    9. Mix together honey, worcestershire sauce and apple cider vinegar.
    10. Brush mixture over chicken.
    11. Roast for 5 minutes.
    12. Brush again with honey mixture.
    13. Roast for another 5-7 minutes and brush again with honey mixture.
    14. Turn the oven to broil and broil for a few minutes until chicken is done and the honey has caramelized a bit. (keep a close eye on it)
    15. Serve.

     

    7 Comments "