Cooking With Honey – Iced Honey “Pumpkin” Cookies

pumpkin cookie

This is my version of our local bakery’s popular iced pumpkin cookies. No pumpkins were harmed in their making – they’re almond honey cookies!

These are the favorite of my daughter who lives in Chicago. I bring them with me whenever I visit. The decorations change with the seasons!!

Ingredients:

Cookies

1 cup room temperature salted butter

3/4  to 7/8 cup honey

1 egg

1 tsp almond extract

3 cups all purpose flour

2 tsp. baking powder

Icing

4 cups powdered sugar

2 TBL room temp. butter

1-1/2 tsp. almond extract

food coloring

1/2 cup boiling water

1/4 cup condensed milk

Directions:

Preheat oven to 375.

Cream together 1 cup butter, honey, egg and 1 tsp. almond extract. Mix together flour and baking powder.

Add dry ingredients to wet and mix well.

Roll out on lightly floured surface, 1/4-1/2 inch thick.  Cut out circles.

Bake until edges just start to turn light golden (about 7 min)

Remove cookies to wire rack. Cool just slightly.

Drop orange frosting  (see below)  on warm cookies and spread out slightly until it runs over the edge.

Let cool completely. Paint faces with black food coloring (see below)  Store in air tight container.

Orange Icing:

While cookies are in the oven in a bowl add powdered sugar, 2TBL butter, 1-1/2 tsp. almond extract ,orange food coloring (1 drop red and two drops yellow) and enough of the hot water to make a consistency that just barely runs off of spoon.

Black Food Coloring “Paint”

Mix three drops each of red, blue and yellow food coloring. Add to 1/4 cup of condensed milk.  Paint or stencil faces on cooled cookies.

Cooking With Honey – Honeycomb Pull Apart Cake

Reblogged from Chronicles of a Beekeeper Wife

Honeycomb Pull Apart Cake

Honeycomb cake image

Do you have some special people coming over, a birthday celebration, or maybe you are going to your annual beekeepers’ potluck? You’ll do no wrong by serving this conversational piece. It is easy to make and fun to serve. The honey lemon glaze is especially tasty, and on a hot summer day, I suggest serving alongside a scoop of lemon sorbet or Italian ice. Either way, serving up this honeycomb cake is going to be a hit at your next gathering!

Prep
You’ll need to purchase this Honeycomb novelty pan. It is made by Nordic Ware (very high quality heavy cast aluminum construction). HONEYCOMB PAN AVAILABLE FOR PURCHASE FROM ROMANCING THE BEE – $45 plus shipping and handling.

honeycomb cake pan image
Front side
honeycomb cake pan image
Batter side

You’ll need to pick up several ingredients if you don’t already have them in your pantry.

honeycomb cake ingredients image
Love using local ingredients whenever possible!

Below is the recipe that came with the cake pan.*

Honey Lemon Cake
3 cups cake flour (I used King Arthur Cake Flour)
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened (I used Cabot)
4 eggs
2 Tbsp finely grated lemon rind (I needed 2 large lemons)
1 cup sour cream (I used Cabot)

1 1/2 cups sugar

Glaze
3 Tbsp Honey (I used Heavenly Honey Apiary)
1/2 cup powdered sugar
2 Tbsp lemon juice (I only needed 1 lemon to get this)

Directions
Heat oven to 325° F. Grease and flour pan; set aside.

Tip:  Really get into each cell and side of pan. I used a pastry brush with liquid vegetable oil and floured liberally and tapped it all around and then tapped the excess into the sink.

In medium bowl, combine flour, baking powder, baking soda and salt; set aside.

In large bowl, beat butter and sugar on low speed until blended. Beat on medium speed until light and fluffy.

Creamed butter and sugar

Add eggs and beat until well blended.

Honeycomb cake batter image
beating honeycomb cake batter image

Add fl0ur mixture, sour cream and lemon rind; blend on low speed 1 minute, scraping bowl often. Beat on medium speed 2 minutes.

Grater and lemons with zest
Honeycomb cake batter image

Spoon batter into prepared pan.

Tip: I folded a kitchen hand towel in half and placed it on the kitchen counter. I then gently tapped the cake pan with the batter in it, to make sure that the batter settled into the crevice of each honeycomb cell.

Honeycomb cake going into oven image
See the over rack above pan? It’s too low. Raise it or take out.

Bake for 45-55 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan.

Tip: Don’t over bake, although I kept a very close eye on the baking, and I took it out as soon as the toothpick came out clean, I thought the outer edge pieces resembled a plain donut texture and the middle pieces were moister. 

Meanwhile, make glaze: in small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm.

Honey Lemon Glaze image
Honey lemon glaze
Honeycomb cake out of oven image
Gently run knife around edge
honeycomb cake thickness image
Bakes to high volume. Be mindful of oven rack placement.

Invert cake onto cooling rack and brush with honey glaze.

honeycomb pull apart cake cooling on rack image
Placed wax paper underneath in preparation for glaze.
glazing honeycomb pull apart cake image
I gingerly brushed ample glaze on each honeycomb cell.
dirty honeycomb cake pan image
This was the pan after inverting — Cleanup a cinch!
Tip: After glazing, I let the cake thoroughly cool for about 2 hours before I plated it, because the underside of the cake was still really warm to the touch. 

Place on a decorative plate and serve!

finished Honeycomb pull apart cake image

*I don’t see a copyright notice on the packaging so I’m sharing.

Gertrude Jekyll’s Honey and Lavender Tea Cakes

tea cake

This isn’t really Miss Jekyll’s recipe, although I think she would like it. She adored lavender!

Yield:  6-18 tea cakes, depending upon size of the cake tin

Ingredients

For cakes

Two sticks unsalted butter at room temperature

1/2 cup sugar

1/2 cup honey

Three large eggs at room temperature

Two cups minus one tablespoon all-purpose flour

One teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon dried food grade lavender, crushed/chopped up

1/3 cup buttermilk

For glaze

Juice of one lemon

Two teaspoons honey

1/2 cup confectioners’/powdered sugar

Directions

Preheat the oven to 350 degrees Fahrenheit  Grease choice of tin very well with melted butter.

In a large mixing bowl, beat together the sugar, honey, and butter until fluffy and creamy. In a small bowl, beat the eggs until blended and pour them into the creamed honey, butter, and sugar, until just blended.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the crushed lavender.

Pour in a third of the flour mixture, followed by half the buttermilk. Stir through the bottom of bowl, repeat with the flour, remaining milk, stir, and then the final amount of flour. Continue folding butter and flour mixtures together until a batter is formed and no large clumps of flour remain.

Pour the batter into the buttered tins. Bake in the preheated oven for 13-15 minutes for small cakes, or for 25-30 minutes for larger ones.

Meanwhile, prepare the glaze by juicing one lemon into a small bowl. Pour in two teaspoons honey and stir together with the powdered sugar until a fairly thick liquid is formed. Set aside.

Once the cakes are finished baking, let cool for a minute or so, then unmold the cakes onto a cooling rack or plate. Immediately drizzle over the glaze. Enjoy warm or completely cooled. Excellent with tea.

Black Tea Cupcakes With Honey Buttercream Frosting

black tea cupcakes

Dr. Eva Crane was a proper Englishwoman, and would have liked these tea-flavored delicacies! Perfect to accompany a “cuppa”!

Yield:  18 cupcakes

Ingredients

1 cup  milk

3 tablespoons black tea (or the contents of 3 tea bags)

1/4 cup butter, room temperature

1 cup granulated sugar

2 large eggs

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 3/4 cups cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Preheat oven to 350 degrees F. Prepare cupcake tins.

Warm the milk until near boiling on the stove or in the microwave. Cut open the tea bags and add the tea directly into the milk. Allow to cool.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vegetable oil and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Stir in the tea brewed milk, mixing until batter is uniform and smooth.

Transfer batter to prepared pans and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool before frosting.

Honey Buttercream

1/2 cup butter, room temperature

3 tablespoons honey

2 cups powdered sugar

Pinch of salt

In a large mixing bowl, beat the butter and honey until smooth. Add the powdered sugar and salt and continue mixing until the frosting comes together. If the frosting is too runny, add more powdered sugar until it reaches the right consistency. Likewise, if the frosting is too stiff, add more honey (or a splash of milk) to thin it out. If the frosting is too sweet, add a pinch more salt until the desired sweetness is achieved.

Spread or pipe the honey buttercream onto the cooled cupcakes and serve.

Hearst Castle Shortbread Cookies With Honey

REMEMBER TO LIKE ROMANCING THE BEE ON FACEBOOK TO WIN PRIZES!

William Randolph Hearst was a big fan of shortbread cookies, and this is an adaptation of a recipe in The Castle Cookbook.

The Castle Cookbook

The Castle Cookbook

The original recipe calls for sugar, but I think honey makes the cookies tastier. I think “The Chief” would have approved!

Santa_s-Shortbread-Cookies-My-Recipes_1.card

Yield:  3-4 dozen

Ingredients

4 cups all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon salt

1 lb unsalted butter

1 cup honey

1/2 teaspoon vanilla extract

powdered or decorative sugar for sprinkling on top. (optional)

Directions

Preheat oven to 350F degrees. Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a mixing bowl beat the butter until light and fluffy. Add the honey and beat again, scraping down the sides of the mixing bowl once or twice as you are mixing. Beat in the vanilla extract. . Add the flour mixture in two additions. Stir until everything comes together into a thick dough.

Wrap dough in plastic and chill completely in the refrigerator – about thirty minutes. When the dough is chilled, use a rolling pin to roll the dough out 1/4-1/2-inch thick. Cut the dough into desired shapes using cookie cutters or a knife and place on a parchment lined baking sheet.

Bake for 7 to 10 minutes, or until the bottoms of the cookies are barely golden.

Sprinkle with powdered or decorative sugar if desired.

Mary Todd Lincoln’s Honey, Almond And Vanilla Cake

white_cake

This is supposedly the cake that Mary Todd used to win Abe Lincoln’s heart. The original recipe didn’t call for honey, but it definitely improves the taste and texture of this rich pound cake.

Ingredients

1 cup almond flour

1 cup unsalted butter (2 sticks)

1 cup honey

1 cup granulated sugar

3 cups all-purpose flour

3 teaspoons baking powder

pinch of baking soda

3/4 cup milk

6 eggs, separated (best when eggs are cold)

1 teaspoon vanilla extract

Confectioners’ sugar

Directions

Preheat oven to 350 degrees. Grease and flour a Bundt cake pan.

With an electric beater or stand mixer, cream butter ,honey and sugar until light yellow in color and fluffy.

Sift flour, baking powder and baking soda three times. Fold flour mix into creamed butter, honey and sugar, alternating with milk, until well blended. Stir in almond flour and beat well.

In a separate bowl, beat egg whites until they have stiff, firm peaks. (Use egg yolks for another use  Beaters and bowl must be washed and dried thoroughly before whipping egg whites or they will not stiffen properly. Fold egg whites gently into batter with a rubber spatula. Add vanilla extract.

Pour batter into prepared bundt pan and bake for one hour, or until a skewer inserted comes out clean.

Cool for at least 20 minutes before inverting, then allow to completely cool before serving. Sift confectioners’ sugar on top.

Makes about 12 slices.

Honey Almond Pancakes

pancakes

Snowed in? Make pancakes! There’s even a wheat-free version!!

Yield: 12 pancakes

Ingredients:

1 cup all purpose flour (or flax seeds, ground)

1 cup almond flour (Bob’s Red Mill)

1 tablespoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 1/2 cups milk (or dairy free version of milk)

3 large eggs

2 tablespoons honey

2 tablespoons oil

Directions:

Mix all together. Pour by 1/4 cup-full onto hot griddle. When bubbly, flip over to cook other side. Pancake will be on the thin side. Top with fresh berries and drizzle with honey. Enjoy!