Thanksgiving 2013 – Honey Pumpkin Ice Cream Pie

Most people like the taste of spicy sweet pumpkin, but some (including me) aren’t crazy about the texture of pumpkin pie. A delicious and easy dessert alternative is Honey Pumpkin Ice Cream Pie!

Ingredients:

1 qt vanilla ice cream (softened)

3/4 cup pumpkin (canned)

1/4 cup honey

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp salt

1 pinch nutmeg

1 pinch clove

1 9 inch graham cracker pie crust

1/2 cup pecans (chopped and toasted)

Directions:

Combine all ingredients (except shell and pecans) and pour into pie shell. Sprinkle with pecans and freeze until serving time. Serve with whipped cream  and drizzled honey on top.

Cooking With Honey – Pumpkin Creme Brulee

pump creme brulee

It’s pumpkin season! It makes me happy to see them on sale everywhere.

It also inspires me to develop new honey recipes. This one is especially tasty!

Ingredients:

2 cups heavy cream

1/2 cup honey

4 teaspoons granulated sugar

8 large egg yolks

1/2 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

1 cup canned pumpkin

Directions:

Preheat the oven to 300 degrees F.

Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.

In a medium saucepan, combine the cream and honey . Bring to a bare simmer over medium-high heat, stirring to dissolve the honey. Remove from the heat.

In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Divide among the prepared custard cups.

Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.

Sprinkle each custard with 1/2 teaspoon of the granulated sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.)  Garnish with cinnamon and whipped cream.  Enjoy!

Beautiful Beekeeping – Carving Bee Pumpkins!

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I love Halloween, especially the pumpkin carving. Last year I carved the bee pumpkins above!

It’s easy and fun!  All you have to do is find a template you like and print it out.  Below are some suggestions.  As you can see, your design can be as simple or as complicated as you wish. You can also design your own!

Remove the seeds, pulp and flesh of your pumpkin. Tape the template to the pumpkin and poke holes along the outlines. Make the holes close together so you can see the design clearly when you remove the template.

Then, carefully using a sharp knife, cut out your design. Add a light and enjoy your Bee-utiful Pumpkin!

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Honey Pumpkin Bread

Today was such a perfect autumn day! Perfect for baking pumpkin bread. With honey! 🙂

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups honey
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups canned pumpkin

Directions

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the honey, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the canned pumpkin. Once the ingredients are all incorporated pour into a non-stick 9 by 5 by 3-inch loaf pan. If your pan is not non-stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling 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.

Honey Pumpkin Ice Cream Pie

Most people like the taste of spicy sweet pumpkin, but some (including me) aren’t crazy about the texture of pumpkin pie. A delicious and easy dessert alternative is Honey Pumpkin Ice Cream Pie!

Ingredients:

1 qt vanilla ice cream (softened)

3/4 cup pumpkin (canned)

1/4 cup honey

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp salt

1 pinch nutmeg

1 pinch clove

1 pie shell (9 inch pie shell cooled and baked)

1/2 cup pecans (chopped and toasted)

Preparation Steps:

  1. Combine all ingredients (except shell and pecans) and pour into pie shell.
  2. Sprinkle with pecans and freeze until serving time.
  3. Serve with whipped cream  and drizzled honey on top if desired.

Honey Pumpkin Creme Brulee

I love creme brulee, and honey and pumpkin just make it better!  What better way to celebrate the arrival of Fall!!

makes 6 servings

1 cup cream
1 cup whole milk or half/half
1 1/2 cup pumpkin puree
2 tablespoons light brown sugar, packed
1/4 cup honey
1 teaspoon vanilla
Zest of 1/2 lemon
3 whole eggs
1 1/2 teaspoons ground coriander
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon fresh-ground black pepper
1/4 teaspoon salt
Fine white sugar

Heat the oven to 325º F. Prepare a baking pan, filling it halfway up with hot water. Set 6 ramekins or baking cups in the pan.

Whisk cream, milk, pumpkin, sugar, honey, vanilla and zest together in a medium saucepan over medium-low heat. Whisk the eggs with the spices and salt in a separate bowl. Add a little of the warmed cream to the eggs and whisk together, then add it all back into the pan. Heat over medium-low, stirring constantly, until the custard reaches coats the back of a spoon. Do not let it boil or it will curdle the eggs.

Strain through a fine sieve into a bowl and pour into the ramekins. Carefully set the pan in the oven. Bake, uncovered, for 45 minutes. They will still be a little jiggly when you pull them out. As long as they are firm to the touch and don’t have liquid sloshing out of the cups, they are done. They will firm up as they chill. Let cool then put in the fridge for a few hours or overnight.

When ready to serve, sprinkle a thin layer of fine white sugar on top of each ramekin, spread as evenly as you can, then brown with a kitchen torch.