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!

Cooking With Honey – Honey Berry Clafoutis

clafoutis

With berry season upon us, an easy and delicious dessert to make is clafoutis. All you need to do is mix and bake to have a fresh and scrumptious French custardy treat!

Yield:   One 8-inch custard

Ingredients

¾ cups whole milk

½ cup heavy cream

⅓ cup honey

1 tsp orange zest

3 eggs

1 Tbs vanilla extract

1 tsp salt

½ cup flour

2 cups fresh berries of your choice

2 Tbs granulated sugar, plus additional for pan

Powdered sugar for garnish

Directions

Preheat oven to 350° F. Grease an 8-inch pie plate or round cake pan and sprinkle with a little granulated sugar.

Blend together all ingredients except 2 tablespoons granulated sugar and berries. Pour a ¼-inch layer of batter into pie plate, and bake for 5 to 10 minutes, just until a skin forms. Toss berries with sugar while first layer sets.

Once skin forms, remove plate from oven and add berries plus remaining custard batter. Bake until top is golden brown and custard is set (moves as one when jiggled, toothpick comes out clean), about an hour.

Can serve warm, but cool completely before removing whole clafoutis from pan. Store chilled.

Cooking With Honey – Butterfly Honey Spread

ambrosia

This is a simple yet delicious way to prepare a honey-based spread.  In a pretty jar, it makes a wonderful gift!

Ingredients

1 cup heavy cream

2 cups honey

3 sticks unsalted butter, softened

1 tsp vanilla

Directions

In a sauce pan combine cream and honey. Heat on medium-high heat and stir until the honey is melted and completely combined with the cream, about 2-4 minutes.

Pour the hot mixture over the butter and mix until blended, either by hand or machine. Add vanilla and blend again. Pour mixture into a container, cover and let cool in the refrigerator. Keep refrigerated.

Serve on warm bread, toast, oatmeal, pancakes, or anything else!

Cooking With Honey – Strawberries With Honey Rebecca Sauce

strawberries with rebecca sauce

This is a traditional Kentucky Derby favorite. Enjoy the seasonal abundance of fresh strawberries with this heavenly sauce.

Yield:  6 servings

Ingredients:

2 quarts fresh strawberries

· 1 pint sour cream

· ½ cup honey

· 1 tablespoon vanilla

· 1 tablespoon dark rum, brandy or bourbon (bourbon makes a more Kentucky-tasting sauce)

Directions:

Wash berries. Drain on paper towels. Divide among 6 pretty bowls or plates.

Combine sour cream, honey, vanilla and rum or bourbon. Stir to mix well. Spoon over strawberries and serve.

Black Tea Cupcakes With Honey Buttercream Frosting

black tea cupcakes

Dr. Eva Crane was a proper Englishwoman, and would have liked these tea-flavored delicacies! Perfect to accompany a “cuppa”!

Yield:  18 cupcakes

Ingredients

1 cup  milk

3 tablespoons black tea (or the contents of 3 tea bags)

1/4 cup butter, room temperature

1 cup granulated sugar

2 large eggs

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 3/4 cups cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Preheat oven to 350 degrees F. Prepare cupcake tins.

Warm the milk until near boiling on the stove or in the microwave. Cut open the tea bags and add the tea directly into the milk. Allow to cool.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vegetable oil and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Stir in the tea brewed milk, mixing until batter is uniform and smooth.

Transfer batter to prepared pans and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool before frosting.

Honey Buttercream

1/2 cup butter, room temperature

3 tablespoons honey

2 cups powdered sugar

Pinch of salt

In a large mixing bowl, beat the butter and honey until smooth. Add the powdered sugar and salt and continue mixing until the frosting comes together. If the frosting is too runny, add more powdered sugar until it reaches the right consistency. Likewise, if the frosting is too stiff, add more honey (or a splash of milk) to thin it out. If the frosting is too sweet, add a pinch more salt until the desired sweetness is achieved.

Spread or pipe the honey buttercream onto the cooled cupcakes and serve.

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.

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.

The Romancing The Bee Diet – Day 7 – Chocolate Lava Cake

molten-lava-cake-853x1024

It’s been a week and I’ve lost 2.6 pounds.  I’m right on track, and still feel great.

So I’m going to make a diet treat today. I hope you enjoy it as much as I do!

Ingredients:

4 oz Semi-Sweet or Bittersweet chocolate

½ tsp Vanilla Extract

1/8 tsp Salt

2 Tbsp Honey

1 tsp Coconut Flour

2 tsp Cocoa Powder

2 eggs

4 Tbsp extra virgin or refined coconut oil (plus a little more for greasing the ramekins)

Directions: 

Preheat oven to 375F. Grease four 6oz ramekins with coconut oil. If you wish to serve these cakes on a plate, you will need to flour as well (use coconut flour, blanched almond flour, or cocoa powder).

In a 4 cup measuring cup or medium microwave-safe bowl, melt chocolate and coconut oil in the microwave on low power. Stir until smooth and let cool.

In a small bowl, beat eggs, vanilla, salt and honey with a hand or stand mixer until light and frothy, about five minutes.

Pour egg mixture over chocolate. Sift cocoa and coconut flour over the top. Then gently fold all the ingredients together.

Pour batter into prepared ramekins (they should be filled to within ½” of the top). Place the ramekins on a baking sheet and place in the oven (you can chill the ramekins for a few hours if you want to make them ahead of time, just make sure you bring them back to room temperature before baking). Bake for 11-12 minutes.

Remove from oven and serve immediately. Enjoy!

The Romancing The Bee Diet – Broiled Grapefruit With Honey And Cinnamon

broiled grapefruit

Want to know what to have for breakfast tomorrow? This is the best!!

1/2 grapefruit

1 Tbsp honey

1/2 tsp. vanilla extract

Pinch of cinnamon

Position oven rack so that it sits four inches below the broiler in the oven. Preheat the oven to broil. Place one half grapefruit in a small baking dish. Drizzle with honey and vanilla extract. Sprinkle cinnamon over top and broil in the oven for 5 minutes. Enjoy!

Fat bee

Honey Coca Cola Cake

coca cola cake

Coke is one of my guilty pleasures.  Kicking the “Real Coke” habit is one of my greatest victories.

I’m now a Coke Zero fiend, thanks to my skinny, yoga-toned daughter Molly. Thank you, Dear!!

But this cake is a different story. It was introduced to me by my beloved mother L.J.  My Oldest Friend Mary Ann and I actually laughed when she told us about it. That was until we tasted it….

It’s one of the best we’ve ever tasted.  And even better with honey…

Ingredients

1 cup Coca-Cola

1/2 cup buttermilk

1 cup unsalted butter, softened

1 cup sugar

3/4 cup honey

2 large eggs, lightly beaten

2 teaspoons vanilla extract

2 cups all-purpose flour

1/4 cup cocoa

1 teaspoon baking soda

1 1/2 cups miniature marshmallows

Coca-Cola Frosting (recipe follows)

Garnish: 3/4 cup chopped pecans, toasted

Directions

Combine Coca-Cola and buttermilk; set aside.

Beat butter at low speed with an electric mixer until creamy. Gradually add sugar and honey; beat until blended. Add egg and vanilla; beat at low speed until blended.

Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.

Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes. Spread Coca-Cola Frosting over warm cake; garnish, if desired.

Coca Cola Frosting

Ingredients

1/2 cup unsalted butter

1/3 cup Coca-Cola

3 tablespoons cocoa

1 (16-ounce) package powdered sugar

1 tablespoon vanilla extract

Directions

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; Beat in sugar and vanilla until consistency of firm frosting.