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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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.

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 Malted Milk Ball Cupcakes With Chocolate Malted Frosting

Now that you have learned good honey cupcake technique, try it out on these babies!  I love Whoppers, and these cupcakes are almost as good.  🙂

Yield: 12 cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces
  • 3/4 cup honey
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 cup milk, at room temperature
  • 2 tablespoons malted milk powder
  • 1 cup malted milk balls, such as Whoppers, finely chopped
  • 12 whole malted milk balls

1. Preheat oven to 350F. Place paper liners in 12 wells of one 12-cup cupcake tin.

2. Whisk flour, baking powder, and salt together in a small bowl to aerate and combine; set aside.

3. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, at least 2 minutes. Add honey gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. (You will have beaten the honey and butter for at least five minutes total!)

Beat in vanilla extract. Beat in eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in 4 additions, alternately with the milk. Begin and end with the flour mixture, and beat briefly until smooth on low-medium speed after each addition.

4. Thoroughly stir malt powder and 1/2 cup chopped malted milk balls into the cupcake batter. Divide batter evenly among paper liners. Bake for about 18 minutes, or until a toothpick inserted in the center shows a few moist crumbs. Cool pans on racks for 5 minutes, then remove cupcakes to cooling racks to cool completely.

For the frosting:

2 sticks (16 tablespoons) unsalted butter, at room temperature

2 teaspoons vanilla extract

1/4 teaspoon salt

4 cups powdered sugar

1 cup unsweetened cocoa powder

1 cup malted milk powder

10 tablespoons milk

For garnish:  Whopper candies

For the frosting:  In the bowl of your standing mixer fitted with the paddle attachment (or using an electric hand mixer), beat the butter, vanilla, and salt at medium-high speed until light and fluffy, about 2 minutes.

1. In a separate bowl, whisk together the powdered sugar, cocoa powder, and malted milk powder.

2. In three separate turns and on low speed, alternate adding the powdered sugar mixture with the milk to the butter mixture, mixing until smooth and creamy, at least five minutes.  Pipe as desired onto the cupcakes.

Honey Black Raspberry Cupcakes With Chocolate Buttercream Frosting

My favorite ice cream flavor of all time is Black Raspberry Chip by Graeter’s in Cincinnati. It may be the perfect ice cream!!

All Graeter’s ice cream flavors are divine…  And they have an online store!!

I spend an inordinate amount of time thinking up new honey cupcake recipes, and for a while now, I’ve been trying to think of a cupcake that captures the essence of this heavenly frozen treat. By George, I think I’ve got it!!

The purple of the cupcakes comes from the berries alone. No food coloring needed.

If you can’t find black raspberries, blackberries or raspberries will do nicely.  🙂

Ingredients:

  • 8 oz black raspberries, frozen, and thawed
  • 1/2 cup butter, unsalted, softened
  • 3/4 cup honey
  • 2 TBS raspberry liqueur
  • 1 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 3 eggs, large

Instructions:

  1. Preheat oven to 325ºF and line one twelve cup cupcake pan with lines.
  2. In a small pot over low heat combine:
    • 3/4 cup honey
    • 8 oz black raspberries, frozen , and thawed
  3. Heat mixture until honey is softened, about 5 minutes.
  4. Remove from heat and using an immersion blender, purée black raspberries with the honey.
  5. In a medium-sized bowl, whisk together:
    • 1 3/4 cup all-purpose flour
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/8 tsp salt
  6. In a stand mixer with a whisk attachment, whisk together until fluffy:
    • 1/2 cup butter, unsalted , softened
    • 2 TBS raspberry liqueur
    • 1/2 tsp vanilla extract
  7. Whip into the butter, one at a time:
    • 3 eggs, large
  8. Alternate adding in the flour mixture with the black raspberry mixture, until just combined, scraping down sides of the bowl between mixes.
  9. Divide batter evenly into prepared cupcake pan. Bake until edges of the cupcakes are lightly golden, 17-20 minutes.
  10. Cool cupcakes completely prior to frosting.
  11. Refrigerate cupcakes until ready to serve.

Chocolate Buttercream Frosting

Yields: 3 cups
Ingredients
  • 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
  • 3 1/2 cups confectioners (powdered) sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon table salt
  • 2 teaspoons vanilla extract or 1 teaspoon almond extract
  • 4 tablespoons milk or heavy cream
Instructions
  1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Honey Red(s) Velvet Fudge

Our beloved Cincinnati Reds are in the Playoffs!  Let’s hope they win tonight. We can celebrate with this fudge.  🙂

Ingredients

  • 1 Cup White Sugar
  • 1 Cup honey
  • 1/4 cup cocoa
  • 1/2 cup buttermilk
  • 1/2 cup sweetened condensed milk
  • 3 tablespoons butter
  • 1 tsp Vanilla
  • 1 tsp Red Gel Food Coloring

Directions

  • Using a 5×9 pan (typically same size as banana bread pan, if you want thinner pieces, use 8×8)

  • Line pan with wax parchment paper or wax paper. Make sure you have some extra on all four sides.

  • Combine sugar, honey, cocoa, buttermilk, sweet condensed milk, and food coloring in a non stick pan.  Stir to combine.

  • Bring to a boil, stirring constantly, but do not scrape down the sides. (to avoid getting crystallized sugar in fudge)

  • Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees.

  • Reduce heat and allow fudge to simmer.

  • DO NOT STIR.

  • Allow fudge to cool to 110 degrees and add butter and vanilla.

  • Beat by hand or use electric mixer until fudge loses its sheen.

  • Place in prepared pan and allow to cool, usually 1-2 hours.

Honey Apple Cupcakes With Honey Cinnamon Buttercream Frosting

Happy Rosh Hashanah!

Makes two dozen cupcakes.

Ingredients:

For the cupcakes:

2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt
1 stick softened butter
2/3 cup honey
1/2 cup brown sugar
2 large eggs
1 teaspoon pure vanilla extract
4 cups peeled, shredded apples (about 5-6 medium apples)

For the buttercream:

1 stick softened butter
3 cups confectioners’ sugar
4 tablespoons milk
3 tablespoons honey
2 teaspoons cinnamon, plus some for topping

Directions:

  1. Preheat oven to 350 degrees. In a medium-sized bowl, mix together the flour through salt (first 5 ingredients).
  2. Cream the butter and sugar with an electric mixer on med-high until fluffy (about 3 minutes). Mix in the honey, eggs and vanilla. Add in the apples. Lastly, slowly add in the flour mixture and mix on low to combine.
  3. Line two cupcake/muffin tins with cupcake liners and fill each cup about 1/2 way. Bake about 15 minutes, until slightly brown and a toothpick stuck in the center comes out clean.  Let cool while making the buttercream.

For the buttercream:

  1. Using an electric mixer, cream the butter, slowly add about 1/2 the confectioners’ sugar, then the milk, then the rest of the sugar. Once all the sugar is mixed in, add the honey and cinnamon. Mix on medium-high for about 3 minutes. It should be light and fluffy.
  2. Once the cupcakes are completely cool, frost the tops and sprinkle with a little cinnamon.

The Cupcake With Its Own Fan Club

It’s the Honey Cupcake with Honey Buttercream Frosting.  It’s my most popular post.  On any topic.

I’m pretty sure it has its own Fan Club.

I don’t understand it. I’ve posted a number of other equally yummy recipes, cupcake and otherwise, but none can hold a candle to the RECIPE.

I don’t think it’s because of the picture. On the basis of pictures alone, I would go for the Black Velvet Honey Cupcake or the Pink Champagne Honey Cupcake.

It’s a mystery.  Like the Higgs Boson particle.

Anyway, I’m posting the recipe again for all of you devotees out there.

But I have an Agenda.

Will somebody out there please tell me why this recipe is so popular?  Thanks!!

Honey Cupcakes

  • 1/4 cup softened butter
  • 1/4 cup sugar
  • 3/4 cup honey
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 tsp. vanilla
  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt

Preheat the oven to 350°. Line a 12-cup muffin tin with cupcake papers.In a stand mixer, cream the butter and sugar until light and fluffy. Mix in honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt. Mix into the batter until just blended. Scoop the batter into the cups evenly.

Cupcakes are ready when the tops spring back when lightly pressed, about 20 minutes.

Honey Buttercream Frosting

1 cup unsalted butter, at room temperature
1/3 cup honey plus 2 TBSP
4-5 cups powdered sugar
milk as  needed for thinning out frosting

In a stand mixer using the paddle attachment, cream together the butter and the honey for 2 minutes.  Add 2 cups of the powdered sugar .
Start on low speed on the mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
Use milk to thin out frosting to reach desired consistency.

Honey Cherry Cupcakes With Honey Cherry Buttercream Frosting

I went to a lovely baby shower yesterday for my goddaughter who is expecting at the end of August. The hostess served a beautiful cherry cake, which was quite delicious.

Nonetheless, I couldn’t help thinking how much better the cake would taste if it were made with honey. So I came up with this recipe!

Ingredients:

1 cup unsalted butter, softened

4 eggs, separated

1 1/2 cups honey

3/4 cup whole milk

¼ teaspoon almond extract

4 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

4 tablespoons maraschino cherry juice

1 cup maraschino cherry halves

Few drops red/pink gel food coloring (optional)

Directions:

Preheat oven to 350 degrees. Cream the butter until very fluffy, about 5 minutes. Sift dry ingredients together and set aside.

Set egg whites aside to be beaten. Add the egg yolks to the creamed butter, one at a time, mixing well after each addition. Mix in extract. Add dry ingredients, honey and milk, by alternating (beginning and ending with dry) until just combined.

Fold in stiffly beaten egg whites, and the cherries/juice. For pinker cupcakes, add a few drops of pink gel food coloring to the batter.

Using ice cream/cookie scoop, fill cupcake liners about 2/3 full. Bake until inserted toothpick comes just clean, about 18-20 minutes, but take care to not over-bake.

As soon as you have removed cupcakes from oven,  remove each of them from pan and place on wire rack.

For the frosting:

1 cup (that’s 2 sticks) of unsalted butter, at room temperature

1/4 teaspoon of salt

3 to 4 cups of confectioners sugar

3/4 cup of maraschino cherry juice

1 tablespoon of honey

1/2 teaspoon of pure vanilla extract

zest of 1 lemon

Directions:

In the bowl of your stand mixer, using the paddle attachment (you can use a hand-held mixer too, just be sure you have a large bowl to accommodate any flying sugar ), beat the butter and salt on medium speed until light and fluffy.

Slowly begin adding 3 cups of sugar (about 1/2 cup at a time.)

With each addition, start beating on low speed, and gradually increase as the sugar mixes into the butter.

Once 3 cups of the sugar have been added, beat in the vanilla extract ,honey, maraschino cherry juice and lemon zest until well combined.

Beat at medium-high speed, until the frosting becomes smooth and creamy.

If the frosting is too runny, gradually add that remaining cup of sugar. You’re aiming for a thick, almost ice cream-like, consistency. If it’s extremely humid, you may want to cover the bowl and refrigerate the frosting for about 20 minutes.

On the flip side, if your frosting is too thick, add a few teaspoons of milk, or cream, but add it gradually…a little bit of liquid goes a long way in frosting.

Makes 2 dozen cupcakes