Cooking With Honey – Honey Pumpkin Chocolate Chip Cookies

pumpkin chocolate chip cookies

How about some homemade treats for your little Goblin visitors?  These are tasty AND healthy!

Yield:  60 cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened

2 cups honey

2 large eggs

1 teaspoon vanilla extract

1 cup canned pumpkin puree

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 cups (12-ounce bag) milk chocolate chips, not semisweet

Nonstick cooking spray or parchment paper

Directions:

Heat the oven to 325 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in honey, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Cooking With Honey – Sprinkle Bakes’ Chocolate-Honey Cake

sprinkle bakes honey chocolate cake 4
Isn’t this cake fabulous?  It tastes heavenly too! 
sprinkle bakes honey chocolate cake 6
After you finish drooling, you can find the recipe (complete with video!) at Sprinkle Bakes.
sprinkle bakes honey chocolate cake 8

L.J.’s Honey Hot Fudge Sauce

hot_fudge_sauce_646

If you’ve been following my blog for a while, you’ve heard me talk about my mother, L.J.

“L.J”. is short for Lois Jean. I didn’t know what her real name was until I entered grade school.

I adored her.  She was blonde, beautiful, smart, funny, irreverent, and a fantastic cook.

I grew up in Louisville, where cooking is an art form. My mother was legendary. Our friends and relatives still rave about her dinner parties and holiday buffets.

I’ve posted many of her recipes, the most popular ones on my blog. I’ll be posting her Easter Menu in a day or so.

But her Hot Fudge Sauce… She used to tell me it didn’t have any calories. I desperately wanted to believe her. It is so darn good!

I think of her every day and wish she were still around to help me tend my bees, garden and cook.

She lives on through her recipes though. Especially the one for Hot Fudge Sauce.  🙂

Honey Hot Fudge Sauce

Ingredients

1 12 ounce bag of  semisweet chocolate chips . (L.J. used Nestle’s but I like Ghirardelli.)

1/2 cup heavy cream

1/4 cup honey

Directions

Place the cream into a microwave glass bowl.  Add the chips and microwave for 2 minutes. (L.J. used a double boiler. Feel free to use one too!)

Remove from microwave and stir.

Add honey and stir.

Refrigerate until cold or reheat for hot fudge sauce.

Serve over ice cream.  Whipped cream may be added, but is superfluous. 🙂

Best Thanksgiving Leftovers – Honey Cranberry Brownies

Okay, I know Cranberry Week is over, but it’s never too early to start thinking about how to use those Thanksgiving leftovers…

INGREDIENTS:

1 cup (6 ounces) semisweet chocolate chips
6 tablespoons butter
2 eggs
1/3 cup honey
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Dash salt
1/2 cup leftover cranberry sauce, preferably whole berry

PREPARATION:

Preheat oven to 350°F. Lightly grease 8-inch square baking pan.

Melt chocolate chips and butter in medium heavy saucepan over low heat. Remove from heat; cool slightly. Stir in eggs, honey and vanilla.

Combine flour, baking powder, and salt in small bowl. Stir into chocolate mixture. Spread batter evenly in prepared pan. Drop teaspoonfuls of cranberry sauce over top.

Bake 20 to 25 minutes or just until center feels springy. Cool in pan on wire rack. Cut into 2-inch squares.

Cranberry Week – Honey Cranberry Almond Bark

It was probably inevitable that cranberries would be associated with Christmas. Their bright, shiny red color and their winter availability primed them for use on the table and the tree. Slow to spoil, they hold up for the entire twelve days of Christmas and longer.

The earliest American Christmas trees in the 1840s were decorated with homemade ornaments of fruits, nuts, candies, and other “sweetmeats,” and it could not have taken long for the woman of the house to thread a large needle and string cranberries with popped corn to make a red and white holiday garland.

  • 5oz of white chocolate chips
  • 1 cup of sweetened dried cranberries
  • 1/4 cup of sliced almonds
  • Honey
  1. Re-hydrate cranberries in water over high heat in a small pot until they plump up, remove from heat and liquid, set aside let cool.
  2. Toast the almonds over medium low in a small pan, tossing frequently until they are a golden brown, remove from heat, give it a rough chop, set asid
  3. Melt chocolate over a double boiler with the water simmering. Stir with a rubber spatula until it becomes a smooth texture, immediately remove from heat and pour into a 9×9 sheet pan with parchment paper on the bottom, spread evenly.
  4. Working quickly sprinkle the almonds evenly over the chocolate, then the cranberries and lastly, working from the top corner to the bottom drizzle the honey quickly and horizontally, not too thick or it will be too sticky. A very thin layer will almost not be seen but will be tasted. Let chocolate set before breaking apart and placing in an air tight container.

Cranberry Week – Honey Cranberry Chocolate Chip Cookies

The Pedigree of Honey

by: Emily Dickinson (1830-1886)

The pedigree of honey

Does not concern the bee;

A clover, any time, to him

Is aristocracy.

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup honey
1 cup (2 sticks) butter
2 large eggs
1/2 teaspoon almond extract
1 cup dried cranberries
1 1/2 cups semisweet chocolate chips
1 cup chopped nuts

Directions

Preheat to 375 degrees

1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt until well dispersed.
2. Cream the sugar, honey, and butter together. Add the eggs, one at a time, beating after each addition. Beat the mixture until light and creamy. Add the extract.
3. Add the dry ingredients to the creamed ingredients, mixing until combined. Add the cranberries, chips, and nuts.
4. Drop heaping teaspoons two inches apart on an ungreased sheet. Bake for 9 to 10 minutes. Cool on a wire rack.

Honey Walnut Pie

This is a delicious take on traditional pecan pie.  If you want something even more decadent, try adding some chocolate chips!

Ingredients

  • 1 cup honey
  • 3 eggs, beaten
  • 3 Tbsp. butter
  • 1 tsp. vanilla
  • 1 cup walnuts, chopped
  • 1 pinch nutmeg
  • 1 deep-dish pie crust, unbaked

Directions

  1. Boil the honey. (It will boil quickly, so watch carefully)
  2. Quickly add eggs and mix well. (For the experienced cooks out there – yes, this sounds odd, but it does work.)
  3. Add everything else and mix well.
  4. Pour into pie shell. (You can sprinkle walnut halves on top at this point, if you wish.)
  5. Bake at 325 degree oven for 30-45 minutes, or until the center is set.
  6. Serve warm, topped with ice cream.