Hearst Castle Shortbread Cookies With Honey

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William Randolph Hearst was a big fan of shortbread cookies, and this is an adaptation of a recipe in The Castle Cookbook.

The Castle Cookbook

The Castle Cookbook

The original recipe calls for sugar, but I think honey makes the cookies tastier. I think “The Chief” would have approved!

Santa_s-Shortbread-Cookies-My-Recipes_1.card

Yield:  3-4 dozen

Ingredients

4 cups all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon salt

1 lb unsalted butter

1 cup honey

1/2 teaspoon vanilla extract

powdered or decorative sugar for sprinkling on top. (optional)

Directions

Preheat oven to 350F degrees. Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a mixing bowl beat the butter until light and fluffy. Add the honey and beat again, scraping down the sides of the mixing bowl once or twice as you are mixing. Beat in the vanilla extract. . Add the flour mixture in two additions. Stir until everything comes together into a thick dough.

Wrap dough in plastic and chill completely in the refrigerator – about thirty minutes. When the dough is chilled, use a rolling pin to roll the dough out 1/4-1/2-inch thick. Cut the dough into desired shapes using cookie cutters or a knife and place on a parchment lined baking sheet.

Bake for 7 to 10 minutes, or until the bottoms of the cookies are barely golden.

Sprinkle with powdered or decorative sugar if desired.

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.