Cooking With Honey – Sprinkle Bakes’ Chocolate-Honey Cake

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Isn’t this cake fabulous?  It tastes heavenly too! 
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After you finish drooling, you can find the recipe (complete with video!) at Sprinkle Bakes.
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Italian Chocolate And Honey Cupcakes With Chocolate Sour Cream Frosting

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Let’s celebrate the arrival of Spring with some lovely decadent cupcakes!

Yield:   2 dozen

Ingredients:

For the cake:

1/2 cup butter, at room temperature

1/2 cup sugar

1/2 cup honey

3 eggs, separated

1 1/2 ounces unsweetened chocolate, melted and cooled

1 2/3 cup all-purpose flour

3 tablespoons Dutch-processed cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup buttermilk

1 teaspoon vanilla

1/2 cup shredded sweetened coconut

1/3 cup finely chopped pecans

For the frosting:

1 cup shredded sweetened coconut

1/2 cup finely chopped pecans

1 cup (about 6 ounces) semi-sweet chocolate chocolate chips

1/4 cup butter

1/2 cup sour cream

1 teaspoon vanilla

3 cups powdered sugar

Directions:

Heat the oven to 350 F and line two 12-cup cupcake pans with paper liners.

In a medium bowl cream together the butter, sugar, and honey until smooth but not fluffy. Add the egg yolks and mix well, then add the melted chocolate and mix until well incorporated.

In a separate bowl sift together the flour, cocoa powder, baking soda, and baking powder. Once sifted whisk in the salt.

Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour. Stir in the vanilla, coconut, and pecans.

In a clean bowl whip the egg whites until they form stiff peaks. Fold the egg whites into the batter in two additions making sure no streaks of white remain in the batter.

Divide the batter evenly between the cupcake liners and bake for 12 to 15 minutes, or until the cupcakes spring back when gently pressed in the center. Cool for 5 minutes in the pan then turn out onto a wire rack to cool completely. Leave the oven on.

While the cupcakes cool prepare the frosting.

Spread the coconut and pecans on a parchment lined baking sheet and bake for 8 to 10 minutes, stirring after 5 minutes, until the coconut and nuts are toasted. Remove from the oven and cool to room temperature.

In a microwave safe bowl combine the chocolate and butter. Microwave for 30 seconds then stir the mixture. If the mixture is not completely melted return to the microwave for 15 seconds bursts, stirring after each, until smooth. Allow to cool for five minutes.

Add the sour cream and vanilla and whisk to combine, then add 2 cups of the powdered sugar and whisk until smooth. Add the remaining powdered sugar a tablespoon at a time until the mixture is thick but not too stiff. The frosting will stiffen further as it sits. Reserve 1/3 cup of the toasted coconut and pecans for garnish. Stir the remaining coconut and pecans into the frosting.

Pipe or spread the frosting on the cupcakes as desired. Sprinkle the tops with the reserved coconut and pecans.

L.J.’s Honey Hot Fudge Sauce

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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. 🙂

The Goddess’s Honey And White Chocolate Lava Cake With Honey Raspberry Sauce

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

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If you love cooking with honey, you will adore this recipe!

I hope this honey recipe makes your International Women’s Day even better!!

Yield:  5 servings

Ingredients:

6 ounces white baking chocolate

1/2 cup butter (1 stick)

2/3 cup honey

2 teaspoons vanilla

4 egg yolks

4 egg whites

3/4 cup flour

Directions:

Preheat oven to 350 degrees F.

Grease 5 ramekins with butter, set aside.

In a medium saucepan over medium-low heat, melt the butter and white chocolate.

In a large bowl, combine 1/3 cup of the honey and vanilla. Pour in the melted butter and chocolate and stir until combined.

Mix one egg yolk at a time into the sugar mixture, ensuring each yolk is fully combined with each addition.

Using your stand mixer and whisk attachment, beat the egg whites on medium until foamy. Slowly add the remaining 1/3 cup of honey and continue whisking until stiff peaks form.

Fold half of the beaten egg whites along with half of the flour into the chocolate mixture. Gently fold until combined.

Add the remaining half of the egg whites along with the remaining flour and fold gently until combined.

Divide the white chocolate lava cake batter between the ramekins, filling each ramekin 3/4 to the top.

Put in the oven and bake for 10 to 12 minutes – check frequently and do not overcook as this will result in the centers being too solid.

The lava cakes are done baking when the outer edges around the top are firm but the center still jiggles.

Remove from the oven and allow to cool for 5 minutes.

Loosen the cake edges with a knife if necessary and turn each ramekin upside down to place the cakes onto serving plates.

Cut each white chocolate lava cake from the center outwards, allowing the inner filling to spill out.

Garnish with Honey Raspberry Sauce (recipe below) and whipped cream. Serve immediately.

Honey Raspberry Sauce

Cover 12 ounces of frozen raspberries with honey and allow to thaw. The raspberry juice and honey will combine to form a delicious sauce.  Serve over cake, ice cream or yogurt.

Madame Marie’s Sensual French Honey Chocolate Mousse

I feel certain that Madame Marie Curie enjoyed this classic, sensual French dessert on more than one occasion.

Yield:  10 servings

Ingredients

1 pound good quality semisweet dark chocolate  (or white chocolate, if you prefer)
16 oz honey
3 egg whites
1/2 cup granulated sugar
1 quart heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla

Directions

Combine chocolate and honey in a large microwaveable bowl. Microwave 1 minute at a time (or less) stirring after each time (When melting chocolate  in microwave, don’t do until it melts completely. While it is still holding its shape, stir until it’s completely melted). Let cool.

Beat egg whites with a stand mixer, slowly add granulated sugar and beat until stiff peaks form. Fold into the chocolate mixture.

Rinse out the mixer bowl, add the whipping cream, powdered sugar and vanilla. Whip until stiff. Fold into chocolate mixture.

Chill in bowl or divide into bowls. Top with your choice of berries.

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

The Romancing The Bee Diet – Day 7 – Chocolate Lava Cake

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It’s been a week and I’ve lost 2.6 pounds.  I’m right on track, and still feel great.

So I’m going to make a diet treat today. I hope you enjoy it as much as I do!

Ingredients:

4 oz Semi-Sweet or Bittersweet chocolate

½ tsp Vanilla Extract

1/8 tsp Salt

2 Tbsp Honey

1 tsp Coconut Flour

2 tsp Cocoa Powder

2 eggs

4 Tbsp extra virgin or refined coconut oil (plus a little more for greasing the ramekins)

Directions: 

Preheat oven to 375F. Grease four 6oz ramekins with coconut oil. If you wish to serve these cakes on a plate, you will need to flour as well (use coconut flour, blanched almond flour, or cocoa powder).

In a 4 cup measuring cup or medium microwave-safe bowl, melt chocolate and coconut oil in the microwave on low power. Stir until smooth and let cool.

In a small bowl, beat eggs, vanilla, salt and honey with a hand or stand mixer until light and frothy, about five minutes.

Pour egg mixture over chocolate. Sift cocoa and coconut flour over the top. Then gently fold all the ingredients together.

Pour batter into prepared ramekins (they should be filled to within ½” of the top). Place the ramekins on a baking sheet and place in the oven (you can chill the ramekins for a few hours if you want to make them ahead of time, just make sure you bring them back to room temperature before baking). Bake for 11-12 minutes.

Remove from oven and serve immediately. Enjoy!

Holidays With Honey – Honey Peppermint Truffles

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This always happens. I think I have days and days before Christmas and all of a sudden there it is, staring me in the face. I hope I get the chance to post all of the recipes, Winter Solstice lore, and ghost stories I have planned before the Big Day. If not, there’s always next year…

Ingredients

9 ounces dark chocolate

1/2 cup heavy cream

1/4 cup honey

Pinch of salt

1/2 teaspoon peppermint extract

1 cup crushed red and white mint candies or candy canes

Directions

Place dark chocolate in a medium sized mixing bowl.

Heat cream, honey and salt in a small saucepan over medium heat until it comes to a boil. Pour hot cream over the chocolate and allow it to sit for 5 minutes. Then, whisk until smooth. Add in peppermint extract and stir to fully incorporate.

Cover mixture with foil or plastic wrap and place in refrigerator until truffle mixture becomes firm (about 6 hours or overnight).

Place a piece of parchment paper onto a large plate or cookie sheet and set aside.

Place the crushed peppermints on a plate or a cutting board.

Remove truffle mixture from the refrigerator. Using a teaspoon, or a melon baller, scoop out small balls of chocolate. Roll each carefully in your hand until it resembles a misshapen little ball (these should not be perfectly round, they are supposed to resemble real truffles).

Immediately roll each truffle in the crushed peppermint and place on prepared baking sheet. Cover truffles and place them in the refrigerator until firm. Place in fluted paper cases and serve.

Truffles can be refrigerated for up to 5 days.

Makes about 30 truffles