1 Layer Honey Cake

By Rhea Graham

Prep: 15 mins. Bake: 17-20 mins.


1 cup Flour

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

1/3 cup Sugar

4 tbsp Honey

1/4 cup Butter

2 Eggs

1 tsp Vanilla


Step 1:

Pre heat the oven to 325F and grease a 10ish by 10ish pan. In a small bowl combine flour, baking soda, baking powder, and salt. Mix and set aside.


In a larger bowl combine sugar, honey, butter, the eggs, and vanilla. Blend them together on med speed.

Step 3:

Slowly pour the flour mix into the wet mix and blend on low speed. Let the mix sit for a few minutes to thicken.

Step 4:

Pour the mix into the pan and let it bake for 17-20 mins till the top is dark brown and a toothpick comes out clean.

Step 5:

Let the cake cool, then frost it with whipped cream and serve.


Double Dark Chocolate Chip Cookies

By Rhea Graham

Prep time: 20 mins Bake Time: 45 mins (total) Servings: 4 dosen


2 1/4 cup unsifted flour

1/3 cup coco powder

1 tsp baking soda

1/2 tsp salt

1 cup butter (sofend)

3/4 cup sugar

3/4 cup brown sugar (packed)

2 tsp vanilla extract

2 eggs

1 1/2 cups chocolate chips


Step 1:

Preheat oven to 375 F

Step 2:

Combine the flour, coco powder, baking soda, and salt. Stir well and set aside.

Step 3:

Beat the butter and sugar together. Then beat in the vanilla extract and the eggs one at a time. Mix at a low speed till smooth.

Step 4:

Slowly blend the mixtures together. Then add the chocolate chips. Blend well.

Step 5:

Drop by tbsp onto cookie sheets. Bake for 9-10 mins. (Hint: you will not be able to tell if they are burned or not. Just take them out of the oven)

Step 6:

Take the cookies out of the oven and let them rest on the baking sheet for 3-4 mins. Then let them rest on a cooling rack. If they fall apart when you pick them up with a spatula let them go longer in the oven.

Easy Meringues

By Rhea Graham

Prep Time:  20 mins Bake Time:  1 hr 30 mins (ish)

WARNING: do not eat raw eggs. You can try a little before it goes in the oven but you are risking foodborne illness.


3 egg whites

6 tbsp powdered sugar

1 tbsp lemon juice



Glass Bowl

Measuring Spoons

Parchment Paper


Baking Pan

Icing Bag


Step 1:

Turn the oven to 200 F and cover a baking pan with parchment paper.

Step 2:

Pour the egg whites into a large glass bowl (must be glass) and turn on blender to low. Add a tbsp of sugar and mix it in. Slowly keep adding the sugar.

Step 3:

Turn blender to med and blend till the mixture is no longer translucent.

Step 4:

Turn blender to high and beat it till you can make stiff peaks in the fluff. Then add the lemon juice. Blend well.

Step 5:

Fill the icing bag with the meringue and squirt it on the prepared pan. The meringue should have a texture like shaving cream. Bake for 1 ½ hrs.

Step 6:

Take the meringues out of the oven and let them cool for 5ish mins. Then slowly try and take them off the pan. If it is soft or still sticking to the parchment paper eat it and put the rest back in the oven. If not take them all off and store them in an airtight container or eat them. They will get sticky if exposed to humidity.