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

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lava cake

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.

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The Romancing The Bee Diet – Day 10 – Honey Cocoa Meringues

cocoa meringue

I was a bad girl last night.  I had refined sugar. 

It gave me an upset stomach which persists today! 

I’ve learned my lesson. If I need a treat, I’ll make these. I love meringues anyway.  🙂

Yield:  approximately 20 cookies, depending upon size

Ingredients

3 egg whites

1 cup honey

1/4 tsp. cinnamon

1 tablespoon unsweetened cocoa powder

Instructions

Preheat oven to 225º F

Beat all ingredients together until stiff peaks form

Shape as desired

Bake on parchment paper for roughly one hour

Do not remove from oven at once, but turn off the oven, open the door, and leave for at least 5 minutes

Cool gradually, away from draft

New Year’s Eve – Honey Tiramisu

I made this recipe for Christmas Eve, and it was so good I’m making again tomorrow night! 

Although it contains no cream (other than in the Marscapone), it is delightfully luscious and rich.

Tiramisu was originally made with honey, and I think it makes all the difference. Of course, I would think that…

Grumps aka Vince, a real Italian, says he prefers it a bit less sweet. If you are an Italian traditionalist, reduce the amount of honey to 1/3 cup. Don’t do anything different though! The end result will be heavenly!!

Yield:  8-10 servings

Ingredients

Eggs, 3 large, with yolks and whites separated
Honey, 1/2 cup
Mascarpone, 8 ounces
Ladyfingers, 20
Espresso or Strong Coffee, 1 cup (I used Italian roast coffee)
Cognac or Brandy, 2 tablespoons (I used inexpensive brandy)
Cocoa, 1/8 cup (I used Hershey’s unsweetened dark chocolate)

Directions

Combine 3 egg yolks, 1 tablespoon Espresso, Honey, and Cognac into the large mixing bowl. Beat 2 to 3 minutes.

Add Mascarpone and beat 3 to 5 minutes until consistency is smooth.

In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks. Gently fold into Mascarpone mixture.

Pour rest of Espresso into flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish. Spread 1/3 of Mascarpone mixture and sprinkle with cocoa.

Continue layering and finish with a Mascarpone layer. Sprinkle and refrigerate 1 hour before serving

Holidays With Honey – Honey Eggnog

egg nog

It wouldn’t be the holidays without eggnog. I love it on Christmas Eve while watching old movies with my family.

Come to think of it, I may just have an eggnog cupcake recipe around here somewhere…

Yield:  12-14 servings

Ingredients

1 cup honey

1 cup warm water

1 cup light rum

1 cup brandy

12 egg yolks

1 1/2 cups milk

1 1/2 cups cream

Garnish: grated allspice or ginger

Preparation

In the bowl of an electric mixer, dissolve the honey in the water. Stir in thoroughly the light rum and brandy. Beat the mixture, gradually beating in the egg yolks, the milk, and the cream. Beat the eggnog until it is foamy and serve it in individual stemmed glasses with a dusting of grated allspice or ginger.

Honey Meringue Cookies

I love meringues!

My hotel in London had a small bag of them waiting for me in my room when I arrived. Much better than chocolates!

Try a little food coloring to brighten them up!

1/2 cup honey
1/3 cup water
5 large egg whites, room temperature
Pinch salt
1/4 tsp. cream of tartar
1 tsp. ice cold water
1 tsp. vanilla extract or peppermint extract

Preheat oven to 225º F. Line a baking sheet or cookie sheet with parchment paper.

Hot syrup: Cook the honey and water, without stirring, in a small pot over medium heat until it reaches 235 to 240 degrees on a candy thermometer.

Meringue: While the syrup is cooking, use a balloon whisk to beat the egg whites with the salt,cream of tartar, and water to soft peaks in a large metal or stainless steel bowl. When the syrup is done, remove from heat and immediately pour into the soft peak egg whites in a slow, steady stream while continuing to whip the egg whites at the same time. If you’re doing this by hand, at this stage it would be helpful to have someone pour the syrup in while you whip it in the egg whites.

Once all the syrup has been poured in, continue whipping the egg whites until stiff and glossy. Stiff peak egg whites should hold and retain their shape. Add vanilla or peppermint extract and rapidly beat for about 2 more minutes.

Spoon or pipe the meringue on to the prepared baking sheet and bake for 45 minutes to one hour. Open the oven door and let dry for another 10 minutes or until dry to the touch. Remove meringues from oven and cool on the pan, you may hear crackling as the meringues cool and finish drying out. Peel the meringues away from the parchment paper once cool enough to touch. They should peel away easily and should sound like a ping pong ball when tapped with a fingernail.

Pink Champagne And Honey Cupcakes

I was feeling very feminine today, and these appealed to me!!  What is girlier than pink champagne and honey in cupcake form??

For the cupcakes

2 3/4 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

2/3 cup butter

1 cup honey

1/2 cups white sugar

1/2 cup champagne (the sweeter the better – go for at least a brut; extra-dry, sec, or even doux is best)

6 egg whites

4-5 drops red food coloring

For the champagne buttercream frosting

3-4 cups powdered sugar

1 cup butter, at room temperature

1/3 cup honey

1/2 teaspoon vanilla extract

3 tablespoons champagne, at room temperature, plus more for thinning if frosting is too thick.

4-5 drops red food coloring

Directions

For the cupcakes

Preheat oven to 350 degrees F. Prepare two cupcake pans with liners.

In a large bowl, cream together butter, honey and sugar until very light and fluffy. In a separate bowl, sift flour, baking powder, and salt together. Alternate adding flour mixture and champagne into the creamed mixture.

In another large bowl, beat egg whites until stiff peaks form. Gently fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.

Bake for 20 minutes, or until a toothpick inserted into the cake comes out clean.

For the frosting

In the bowl of your stand mixer, beat together powdered sugar, honey and butter. Mix on low until well blended, and then on medium for another 2 minutes. Add vanilla and champagne, beating on medium for another minute. Transfer frosting into a decorating bag and decorate as desired.

Honey Divinity

Divinity is an old fashioned Southern candy that was originally made with corn syrup. It’s much better made with honey!

It reminds me of visiting my grandmothers. I guess this is Grandmother Weekend!!

Ingredients:

3 cups granulated sugar (600 g)
1/2 cup honey (120 ml)
2/3 cup warm water (160 ml)
2 egg whites
1 tsp vanilla extract (or other flavor of your choice) (5 ml)
1 cup chopped nuts of your choice (I use pecans) (150 g)

 

Preparation:

1. Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, honey and water in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves. Continue cooking without stirring until the mixture reaches 250 degrees, firm-ball stage.
3. Beat the egg whites in the bowl of a large standing mixture until stiff peaks form. Slowly pour about half of the sugar syrup into the egg whites, beating constantly.
4. Continue to cook the remaining syrup until it reaches 270 degrees, soft-crack stage.
5. Stream the remaining syrup mixture into the egg whites while the mixer is running. Continue to beat until the candy is thick, shiny and holds its shape.
6. Mix in extract and nuts until fully incorporated.
7. Drop by the teaspoonful onto cookie sheet, and let cool until full set.
Variation: Divinity can be poured into a 9-inch square pan, cooled, and cut into small squares instead of being dropped from a spoon.

Honey Souffles With Creme Anglaise

I love souffles, and honey souffles are pure heaven!

Ingredients

For the creme anglaise:

1 cup heavy cream
½ vanilla bean, split lengthwise and seeds scraped
Pinch salt
3 egg yolks, room temperature
¼ cup sugar

For the honey soufflé:

About 2 tablespoons butter, softened, for greasing the ramekins
About ¼ cup sugar, for the ramekins
1 cup whole milk
½ vanilla bean, split lengthwise and seeds scraped
1 teaspoon lemon zest
3 egg yolks
¼ cup honey
2 tablespoons sugar
2 tablespoons cornstarch
½ teaspoon salt
4 egg whites, room temperature
¼ cup sugar

Equipment

Candy thermometer
Handheld or standing electric mixer
Handheld whisk
Pastry brush
Ramekins or ceramic mugs –  eight 2-ounce, four 4-ounce, three 6-ounce or two 8-ounce ramekins, but any size can be used

Preparation

Prepare the creme anglaise:
Combine the cream, vanilla bean, and salt in a medium saucepan and bring to a simmer over medium heat. Let steep for 5-10 minutes. Remove from the heat and strain through a fine mesh sieve.

In a medium bowl, beat the egg yolks and sugar until pale and thick, about 3 minutes. Temper the yolks with the warm cream by slowly pouring a small amount of the cream into the yolks while whisking constantly. Add the rest of the cream to the tempered yolks and return the mixture to the saucepan. Cook over medium heat, stirring constantly, until thick and the temperature on a candy thermometer reads 180 F. Be careful not to overcook it by heating above 180 F or the anglaise will curdle and separate. To check if it is the right consistency, the custard should coat the back of a wooden spoon and a streak should remain when you run your finger through the cream.

Remove from the heat and strain again through a fine mesh sieve to ensure smoothness. The anglaise can either be served now while warm or chilled by placing the bowl in an ice bath to cool. To store, cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 1-2 hours. To serve the anglaise warm after refrigerating, slowly reheat in a microwave at 15 second intervals, stirring after each interval.

Prepare the honey soufflé:

Prepare the molds by buttering the insides with a pastry brush in upward brush strokes making sure to cover every inch of the mold. Pour a small amount of sugar into the bottom of each mold and carefully swirl the ramekin, dumping out the excess, to completely coat with a light dusting of sugar. Place the molds in the refrigerator or freezer until the soufflé mixture is prepared.

Place the milk, vanilla bean and zest in a small saucepan and bring to a simmer over medium heat; remove from the heat and let steep for 5 minutes. Whisk together the egg yolks, honey, 2 tablespoons sugar, cornstarch and salt in a large bowl until thoroughly combined. Strain the milk mixture using a fine mesh sieve into a measuring cup with a spout and carefully temper the egg yolk mixture by slowly pouring the milk into the eggs while whisking constantly. Pour everything back into the pot and cook over medium heat while whisking until the mixture thickens, pulls away from the sides of the pan and no longer tastes of cornstarch. Transfer to another bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Cool completely, about 1 hour.

Place the egg whites into a clean, dry non-reactive bowl and whisk on low speed using a handheld or standing electric mixer. Once the eggs become foamy and frothy, begin adding the sugar 1 tablespoon at a time until all the sugar has been incorporated. Continue whipping, slowly increasing the speed, until the egg whites become very stiff. Immediately fold the egg whites into the cooled pastry cream in three additions until thoroughly combined, being careful to use a fluid motion and not deflate the egg whites.

Remove the ramekins from the refrigerator. Fill each ramekin to the top, and then flatten the tops with an offset metal spatula or the back of a knife. Clean off any excess batter that may have dripped onto the sides of the ramekins. The soufflés can now either be baked, stored for later in the refrigerator for up to 4 hours or stored in the freezer for up to 5 days.

To bake the soufflés: Preheat the oven to 350 F. If using frozen soufflés, make sure to remove them from the freezer one hour before baking. Place the soufflés on a flat baking sheet and bake on the bottom rack of the oven. The baking time will be significantly less, 7-10 minutes, if using smaller sized ramekins and about 15-20 minutes if using larger 8-ounce ramekins. Rotate the baking sheet half-way through the baking time to ensure even cooking. The soufflés are finished when they have risen 1-2 inches above the tops of the ramekins, the top has light color and they appear sturdy. Remove from the oven and sprinkle a light dusting of powdered sugar over the surface of the soufflé for a finished look. Serve immediately with crème anglaise.

Honey Corn Souffle

I love to bake souffles, and this one combines three of my favorite ingredients:  honey, corn and bacon!!

This can be served as an entree accompanied by a fresh green salad with honey vinaigrette dressing.

  • 1½ cup yellow sweet corn (I used about 3 fresh ears, but use however many will yield you about 1 1/2 cup since ear sizes vary)
  • ¼ cup butter (1/2 stick)
  • ¼ cup (4oz) flour
  • 1 ½ cups milk (I used whole)
  • four strips of fried bacon, chopped up
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 tbs honey
  • ½ cup grated parmesan cheese
  • 5 eggs separated
  • ½ tsp Cream of Tartar

Prepare soufflé dish by buttering thoroughly and dusting with grated parmesan cheese.

Roast your ears of corn in  in a pre-heated 375˚F oven for 20 minutes. (Some kernels on the outer edges of pan will burn slightly and should be discarded.)

After removing the corn from the oven, cool and slice down to get out the kernels off. I used about 1 and a half cup of kernels.

In a small saucepan over low heat, bring the milk to a boil. (Over low heat this takes a while, so do this first. Turn the heat off the milk as soon as it reaches the boil.)

In a larger saucepan melt the butter over medium low heat. When the butter has melted, add all the flour and briskly whisk it into the butter until smooth, making sure the flour is completely absorbed. Continue whisking lightly until the flour has cooked, another one to two minutes.

When the milk is ready, add it all at once to the butter and flour, and whisk until combined and smooth. Continue to whisk for another two to four minutes, until the mixture has thickened. Turn off the heat, and set the pan aside to cool slightly.

After the mixture in the saucepan has cooled for a few minutes, whisk in the egg yolks only (reserving the egg whites), one at a time. Then add the salt, pepper, and cayenne pepper and whisk to combine. Finally, add the parmesan cheese and whisk to combine.

Add the cooled roasted corn, honey and bacon pieces to the base and whisk to combine.

Whisk the egg whites and cream of tartar until the egg whites stand in soft peaks (at high speed this happens fairly quickly, approximately 2 ½ to 3 minutes.)

Add approximately 1 tablespoon of the soufflé base to the egg whites, and fold in gently, using the whisk or a rubber spatula. Then add the egg whites to the soufflé base and combine by folding in with a rubber spatula or very gently with the whisk.

Transfer to the prepared soufflé dish and bake on a lined cookie sheet or half sheet pan on the lowest pan in the oven. Bake  at 325 F for approximately 50-55 minutes or until the soufflé is puffed, golden brown, and doesn’t jiggle like jello when moved. (A little jiggle is okay.)

Serve immediately to show off the soufflé at its puffiest, but for better flavor the soufflé can sit for a few minutes even though it will deflate a bit.