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.

Holidays With Honey – Gingerbread Men

Gingy

“Run! run! as fast as you can!
You can’t catch me, I’m the Gingerbread Man!”

Who doesn’t love Gingerbread Men? Especially when they’re made with honey rather than molasses. Have some fun and make these tasty cookies. They’re great for gifts and decorations too!

This recipe makes a light brown Gingerbread Man, like the one above.

Yield:   26 Servings

Ingredients

1/2 cup butter, softened

3/4 cup packed dark brown sugar

1/3 cup honey

1 egg

2 tablespoons water

2-2/3 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon each ground cinnamon, nutmeg and allspice

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the honey, egg and water. Combine the flour, ginger, baking soda, salt, cinnamon, nutmeg and allspice; add to creamed mixture and mix well. Divide dough in half. Refrigerate for 30 minutes or until easy to handle.

On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. cookie cutter. If you don’t have a cookie cutter, you can make your own templates from paper or cardboard. (I think that’s more fun!)

Place 2 in. apart on greased baking sheets. Re-roll scraps.

Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired with icing recipe which follows.

Decorating Buttercream (for piping details)

This makes a LOT of icing. You may want to cut the recipe in half.

Cream until smooth:

6 oz  (1 1/2  sticks) butter (room temperature)

1 lb (4 cups) powdered sugar

¼ tsp kosher salt

1 tsp pure vanilla

Add:

1 tbsp evaporated milk (you may need more)

Beat briefly until light and smooth. Color as desired.

After piping on cookies, this icing should set 6-8 hours or overnight. This icing does not dry hard but will “crust” so cookies can be handled.

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.

Green Tea And Honey Cupcakes With Honey Buttercream Icing

Another opportunity to practice your cupcake technique!

Makes 12-14 cupcakes.

Ingredients

1 green tea bag
1/2 cup boiling water
2 cups unbleached all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Zest and juice (1/4 cup) of one lemon
1/4 cup buttermilk
1/2 cup (1 stick) butter, softened
3/4 cup honey
2 large eggs

Directions

Preheat oven to 350°F. Pour boiling water over tea bag and steep for 3 minutes. Remove tea bag and allow tea to cool.

Sift together flour, baking soda, baking powder and salt; set aside. In a liquid measure, combine green tea, lemon zest and juice, and buttermilk; set aside. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the lemon tea mixture. Add remaining dry ingredients until just combined. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool completely before frosting.

FOR THE FROSTING

1/2 cup  unsalted butter, at room temperature
1/2 pound (about 2 cups) confectioners’ sugar
2 tablespoons honey
1 tablespoon  freshly squeezed lemon juice
1 tablespoon  heavy cream
1/4 teaspoon freshly grated lemon zest

Beat the butter on high speed until light and fluffy, about 3 minutes. Beat in half of the sugar until combined. Stir in the vanilla and honey. Beat in the remaining sugar. Add the heavy cream, lemon juice, and lemon zest, whisk on high for 6 minutes.

How To Make The Perfect Honey Cupcake

Cupcakes made with honey are moist and delicious, but unless you use the proper technique they can be a bit more dense than a cupcake made with granulated sugar.

Proper cupcake technique is easy.  It just takes a little more time and attention.

Before you start, it’s really important to make sure that all your ingredients are at room temperature.   This will make it easier for all the ingredients to incorporate in the batter.

Take a little more time when you are creaming your butter with honey and/or other ingredients.  Cream it  on high speed on your mixer for at least five minutes. I don’t know what I would do without my loyal and ancient Kitchenaid!!

Mixing will create air pockets in the butter which will create air bubbles in your batter.  This is the first step in making your cupcakes light and fluffy.  Adding baking soda and/or baking powder will make these air bubbles expand — and this is what makes your cupcake batter rise in the oven.

When you add your eggs, always add them slowly and be sure to add them one at a time, mixing slowly after each addition so the egg is completely mixed in the batter.  When adding your dry ingredients and wet ingredients — first add 1/3 of your dry ingredients, mix slowly, then 1/3 of your wet ingredients, mix slowly, then 1/3 of your dry ingredients, mix slowly, then 1/3 of the wet ingredients, mix slowly, then the final 1/3 of your dry ingredients, mix slowly, and the final 1/3 of your wet ingredients, with a final slow mix. This will ensure that all the ingredients are thoroughly incorporated.  This process takes longer than just dumping everything in the mixer all together, but there will be a noticeable difference in your cupcakes when you take these extra steps.

When making your frosting, be sure to whip it up on your mixer’s highest speed for at least five minutes!  Five minutes can seem like an eternity when all you want to do is eat your cupcakes — but it’s well worth the wait when you do it right.  You’ll definitely taste the difference!

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 Lemon Pound Cake With Lemon Icing

If you like the lemon pound cake at Starbucks, you will love this recipe!!

Ingredients

1 2/3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 large eggs
1/2 cup sugar
1/2 cup honey
2 Tablespoons salted butter, softened
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
Juice from two medium lemons (approx 1/3 cup)
1/2 cup vegetable oil
Icing
1 cup plus 1 teaspoon powdered sugar
2 Tablespoons whole milk
1/2 teaspoon pure lemon extract
Directions
Preheat oven to 350 degrees.
Grease a 9×5 loaf pan well.
In a medium bowl mix flour, baking soda, and baking powder.
In mixing bowl or stand mixer, cream butter.  Add sugar,honey, eggs, vanilla, lemon extract, lemon juice and oil until mixed well.
Add dry ingredient mixture to your mixer and blend until smooth. No not over mix.
Pour batter into prepared pan and bake for 45-50 minutes or until testing stick comes out clean. Edges should be a dark golden brown and will crisp upon cooling.
Let cake cool before icing.
For icing, blend powdered sugar, milk, and lemon extract until creamy. Ice the top of your cake and let the icing drip down the sides of your pound cake.  Let icing set before slicing.