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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- 3 egg whites
- ¾ cup sugar
- ½ cup butter, melted
- ¼ cup Coca-Cola
- ½ teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- karob syrup or frosting
- Edible glitter sprinkles
- Preheat oven to 375. F.
- Line a cookie sheet with parchment paper. Set aside.
- Mix in melted butter, Coca-Cola, and vanilla extract.
- Sift in coca powder and flour.
- Mix JUST until completely combined.(Very important: If you over mix, the cookies will be rubbery and hard to fold)
- Place a tablespoon of batter onto the cookie sheet and use the back of the spoon to spread out the batter into a thin, even 3-inch circle.
- Repeat until you have 2-3 circles on the cookie sheet.
- Bake for 7-8 minutes or until edges start to darken.
- When cookies come out of the oven carefully fold them over into a half circle.(be gentle and do not press the crease or the cookie will split)
- Gently & quickly open the half circles slightly to insert the paper fortune.
- Place the half circles over the edge of a drinking glass (folded side on glass) and carefully bring the tips down and together to create the fortune cookie shape.
- Place the cookies into a muffin tin to help retain their shapes while they cool and harden.
- When cookies have hardened, brush the tips with corn syrup and sprinkle with glitter sparkles.
- 8 carrot, peeled and evenly chopped
- 8 celery stalk, roughly chopped
- 1 yellow onion, sliced
- 5 springs rosemary (can use more)
- 3 cloves minced garlic (optional)
- 4 cornish hens, thawed, rinsed and patted COMPLETELY dry inside out.
- olive oil
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 teaspoons smoked paprika
- 2-3 tablespoons parsley
- 3-4 tablespoons butter, sliced
- Preheat oven to 450 F.
- Spread out chopped vegetables and rosemary in the bottom of 9 x 13 inch baking dish.
- Rub olive oil lightly over the cornish hens. Set aside.
- In a bowl, mix together spices and sprinkle generously over the hens, being sure to season the inside cavity as well. (double the spice mixture (or at least the salt) & let marinate for 3 hours if you're going for maximum flavor, but that's optional)
- Place the hens on top of the bed of vegetables.
- Run your fingers under the skin to loosen it.
- Place a slice of butter under the skin of each hen.
- Tie the legs together with kitchen string or foil paper.
- (I like to sprinkle on more parsley at this point but that's optional)
- Bake for 50-60 minutes, depending on size of hens.
- Let hens rest for 15 minutes before eating.
- 1 tablespoon olive oil
- 1 small white onion, finely diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 teaspoon red pepper flakes
- 1 large smoked turkey leg (fully cooked)
- 32 oz. collard greens, thoroughly washed and cut into strips.
- salt & pepper
- hot sauce
- In a large deep skillet or pot, heat olive oil on medium heat.
- Add in onions and cook until tender.
- Stir in garlic and cook until fragrant.
- Add chicken broth, red pepper flakes and smoked turkey.
- Bring to a boil and reduce heat.
- Cover and boil lightly for about 20-30 minutes.
- Remove turkey leg and let cool.
- Remove meat from bone and cut into bite-size pieces.
- Return meat and skin back to the pot.
- Simmer for 10 minutes.
- Add collard greens to pot, pushing them down if needed.
- When greens begin to wilt down, cover and simmer for up to 60 minutes or until your desired texture is reached, stirring occasionally.
- Add salt and pepper if desired.
- Plate the greens and pour on a few drops of hot sauce.
- Serve hot.
- GLUTEN-FREE PIE CRUST
- 1¼ cup Gluten-Free flour (I used King Arthur, but prefer Pamela's)
- ½ teaspoon salt
- 3 tablespoons brown sugar
- 5 tablespoons butter, chilled
- ¼ cup butter-flavored shortening, chilled
- ¼ cup almond milk, chilled
- PUMPKIN PIE FILLING
- 1 can (15 oz) 100% pumpkin puree (not the pumpkin pie mix)
- ½ cup light brown sugar
- ½ cup white sugar
- 1½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- 3 tablespoons butter, melted
- 1 cup half n half or evaporated milk
- 2 eggs
- 1½ teaspoons vanilla extract
- Preheat oven to 350 F.
- In a large, chilled bowl whisk together flour, salt and sugar.
- Grate cold butter into the flour mixture.
- Add in shortening.
- Using a fork or pastry cutter, cut in butter and shortening until mixture resembles large crumbs.
- Stir in cold almond milk just until a dough forms.
- Lightly flour a work surface with gluten-free flour.
- Turn dough out onto surface and knead and fold a few times in order to bring the dough together and to create layers. (work quickly so the dough doesn't get warm)
- Press the dough evenly into a buttered deep dish pie plate.
- Place pie crust in the fridge while you prepare the filling.
- In a large bowl, stir together pumpkin puree, brown sugar and white sugar.
- Stir in cinnamon, nutmeg, ginger and clove.
- Add melted butter, half n half, vanilla extract and eggs.
- Use a mixer to mix everything up until well combined.
- *optional* brush pie crust with melted butter and sprinkle with brown sugar cinnamon
- Pour mixture into prepared pie crust.
- Bake for 60 minutes (may need a tad bit longer) and remove from oven to let cool completely on the counter (about 2 hours)
- Pie will be jiggly when you remove it from oven but should set more as it cools.
- When the pie sets, place it in the fridge for 3 hours or overnight to completely set.
- Serve with cinnamon whipped cream or vanilla ice cream.
- 24 oz frozen, pitted dark cherries, thawed
- 1 cup Coca-Cola
- ½ cup pure dark cherry juice, plus more as needed
- Juice of 1 lemon
- ½ cup simple syrup (1/2 cup granulated sugar dissolved in ½ cup hot water)
- In a food processor, puree thawed cherries, adding a few drops of cherry juice if needed.
- Transfer cherries to a large bowl.
- Stir in Coca-Cola, cherry juice, lemon juice and simple syrup.
- Pour mixture into ice cube trays.
- Once frozen, place cubes into a food processor and process until it is the texture of a thick milkshake.
- Pour mixture into a freezer container and freeze.
- Garnished with fresh mint or lemon.
“Learn how to make easy, homemade fortune cookies flavored with chocolate and Coca-Cola and finished off with glitter sprinkles”
I don’t know about you, but I’m so excited and thankful to be on the verge of a fresh new year! 2015 has been wonderful but something tells me that 2016 will be even better!
Are you planning a New Years party?
Normally I spend New Years Eve at home with my husband and sons recovering from the holidays and back-to-back birthdays but me and my big mouth suggested that we throw a huge extended family New Years Eve party.
Why do I do this to myself? Hey what can I say, I’m a sucker for making memories so let the party planning begin!
It’s been so long since we’ve done a big family New Years Eve party and they are always so much fun! We play games, make family visions boards, eat every appetizer under the sun, indulge in lots of bubbly and end the night (or morning) by breaking open a homemade, sparkling good fortune cookie.
We always look forward to going around the room and hearing everybody’s fortune. Sometimes we make the fortunes funny just for a good laugh and other times we decide to keep it more realistic.
I’ll be making the fortune cookies this year and I’ve decided to do motivational quotes. I’ve asked my guests to email me their favorite motivational quote on any topic.
One of the benefits of making homemade fortune cookies, besides being able to customize the messages, is being able to customize the flavor and color!
We normally have plain fortune cookies but this year I’m making chocolate fortune cookies dipped in glitter sprinkles.
Instead of using club soda in the batter, I’m jazzing things up by using some classic Coca-Cola! I love the taste of Coca-Cola in anything chocolate so I knew this would be a winning combination.
Besides, Coca-Cola just has this way of making people happy. It’s such a classic that embodies everything that I hope this party will bring; togetherness, smiles, sharing, happiness….
If you’re looking for a new tradition to start with your family and friends on New Years Eve why not have a “coke and a smile” and crack open a sparkling good fortune cookie!
Here’s to a happy, safe, healthy and prosperous 2016 to us all!!!!
Need more creative ways to ring in the New Year? Check out Coca-Cola’s pinterest board for ideas and inspiration for your New Years celebration!
1.) Be patient. Since fortune cookies can only be made a couple at a time it takes time to prepare a full batch.
2.) Don't sweat the mistakes. You'll have a few cookies that just don't turn out right and some will turn out picture perfect. A few imperfections make them special.
3.) If you find that your fortune cookies are spitting while you are folding them then either you are not cooking them long enough, folding them while they are way to hot, or folding them after they have cooled off too much.
4.) When spreading out your batter, try to get the edges of the circles as even as possible since this will be the edges of your finished cookies. Smooth edges just looks much better than jagged edges.
“Moist and tender cornish hens seasoned with a savory spice mixture and roasted with vegetables to perfection!”
Cornish hens are so doggone cute!! Every time I make them I’m all like “awwwww look…. so precious”. Sometimes I even do the whole baby talk thing “awww wook at those wittle wegs!!” Ha! Ay don’t act like you didn’t know I was a tad off.
If you’ve never made cornish hens before then you should definitely start with this easy, basic recipe. It’s nothing fancy schmancy really. No super seasoning blends. Just a delicious, quick recipe that creates one juicy, tender cornish hens (without brining) that pairs up great with so many side dishes.
Feel free to add in more seasonings and spices if you’re going for something really spicey…or smokey…or salty…or whatevs!
What I love about this roasted cornish hen recipe is that it cooks over a bed of fresh veggies so this could totally be a complete meal.
There is something about serving cornish hens that looks so elegant. Everybody gets their own little juicy hen to devour. It’s a GREAT alternative to doing a whole turkey for Thanksgiving, especially if you’re having a small gathering.
I usually serve it with wild rice, candied yams and cabbage. Oh yeah and a basket of yeast rolls and sweet ice tea!!! Yes Lordt!!!!” I wish I had that meal right now!
Watch me make these easy roasted cornish hens from start to finish!
“Southern, soul food collard greens with smoked turkey legs. Simmered with onions, garlic, red pepper flakes and smoked turkey for a robust, flavor!”
Ahhhhh southern style collard greens!!! Such a true tribute to my childhood! My grandmother made collard greens just about every Sunday! I’d walk through the house while pinching my nose saying “ewww collard greens again!!!” lol I actually did like collard greens as a kid but my oh my how I LOVE them now!!!
Forget the main course, I’ll be perfectly happy with a bowl of tender, flavorful soul food collard greens any day!! Douse them bad boys with some hot sauce or vinegar and lawd hammercy!!
These southern collard green are the bees knees I tell ya!!!! I’ve featured this recipe before on my blog and you guys love it! It was waaaay time I remade the video and refreshed the post.
If you’re looking for a truly southern and authentic collard greens recipe that uses smoked turkey instead of ham hocks….THIS.IS.IT!!
These fresh collard greens are simmered away in a rich chicken broth infused with flavors from fresh onions, garlic, red pepper flakes, and that smokey, salty turkey leg.
It’s these simple, non-fancy ingredients that produces some of the best collard greens I’ve ever had! I can wolf down several bowls!
Watch me make these soul food collard greens from start to finish!
“Easy, delicious gluten-free pumpkin pie with a homemade flaky, buttery gluten-free pie crust! Creamy, sweet pumpkin pie filling spiced to perfection !!”
Hey don’t forget about your gluten-free family and friends during the holidays!!! Make this gluten-free pumpkin pie for your holiday dessert table and watch how fast it disappears. Poor little pumpkin pie didn’t stand a chance in my house with my pumpkin-obsessed husband on the lose.
Yep I’m back on my gluten-free baking kick y’all! It’s like my family gains a new gluten-free member every year so I’ve been forced to up my gluten-free baking game! It’s a fun challenge. I’ve actually made quite a few gluten-free dessert recipes so I’ll be sharing those over the next few months.
I posted on facebook last week that I was playing around with a gluten-free pie crust and pumpkin pie recipe and that I’d post it if came out right! Well, it CAME OUT DELICIOUS!!! Gluten-free who? This pie taste just as good as my regular pumpkin pie!
Everybody knows the best pumpkin pie starts with a bangin (yes I still say that word) pie crust! This gluten-free pie crust is fabulous! Now it did take a few tries to get the flavor right. This may have been because I ran out of my favorite gluten-free flour (Pamela’s) and so I had to bake with King Arthur gluten-free flour (not my fav).
It turned out great though! The mean ol critic (husband) said it was delicious and that I HAD to post it. Actually he said ” This taste just like regular pumpkin pie and regular pie crust. Screw Pamela’s I like this one better” Sorry Pamela. You’re still my go-to boo.
So today I bring you this easy, creamy, delicious, heavenly, classic gluten-free Pumpkin Pie in all its southern beauty!!!
When it comes to gluten-free baking, one thing I’ve learned is that you gotta bring in moisture and flavor at every chance ya get! This gluten-free pie crust harnesses the power of real butter and butter-flavored shortening to give it that buttery flavor and flaky texture. I don’t normally add brown sugar and almond milk to my pie crusts but it really helps bring in some moisture and a tad of flavor.
The pumpkin pie filling is a true southern classic! There are a few untraditional ingredients added to the filling to make it all kinds of yum like melted butter, vanilla extract and half n half. Yeah. I’m not messing around people. This gluten-free pumpkin pie is taking no prisoners!
Watch me make this gluten free pumpkin pie from start to finish!
Can I just tell you how much I love a good, homemade sorbet? They’re easy, delicious and the perfect way to end a meal on a lighter note. Not to mention you can make homemade sorbet with just about any kind of fruit under the sun.
I rely on sorbets a lot during this time of year when holiday parties are in full swing yet my time is super limited. I can say “we’re having fresh sorbet for dessert” and it just sounds so classy.
Doesn’t it? Seriously, just say the word “sorbet”. Sounds nice right?
Sorbet, pronounced “sȯr-ˈbā”, is simply pureed fruit mixed with a little water or juice and sweetened with sugar.
It’s such a simple formula which is why I love playing around with it and seeing what incredible flavor combinations I can come up with.
Today I’ve teamed up with Coca-Cola to bring you guys one of my favorite sorbet combinations, Coca-Cola cherry sorbet!
This stuff is GOOOOOD! Isaac loves it and thinks it tastes like one of those fast-food cherry slushies. Psshhh, kids! This is way better than that honey!
I mean, just look at that stunning, deep red hue! This Coca-Cola cherry sorbet is smooth, creamy, frosty and simply delicious. The naturally tart flavor of the dark cherries goes PERFECTLY with the fizzy Coca-Cola and the pure dark cherry juice just ups that amazing cherry flavor to the max.
Even those who despise cherries (aka my husband) still seem to enjoy this dessert. Heads up though, once you tell people it’s “Coca Cola” cherry sorbet, they are usually eager to try it out. This is the point where I usually run out, so now I double the recipe, especially if friends and family are involved.
Another beauty of this homemade sorbet recipe is that there is no need to break out the ice cream machine!
This recipe uses the double freezing method to create a creamy sorbet that is just as good as the ice cream machine version.
If you’re looking for an elegant dessert to serve at your holiday dinner or just need a fun treat after an exhuasting day of holiday shopping then definitely try out this unique and delicious Coca-Cola cherry sorbet!
Want more unique holiday recipes and tips? Head on over to Coca-Cola’s Pinterest page to view a collection of some of the best holiday recipes, ideas and inspiration!