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Posts Tagged ‘Honey’

The end of the month means that it’s time for another Daring Bakers’ challenge!

This month, Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!

I stayed pretty simple with the soaking syrup and the filling. I really wanted to use up items that I already had, and even though I had a lot of ideas, I kept it simple and easy. For the soaking syrup, I made a honey syrup with equal parts honey, sugar, and water. For the filling, I used an already-made whipped topping and then covered that with fresh strawberries. The texture of the Savarin is different, but I don’t mean that in a negative way! It is like a cross between a bread and a cake. The recipe is a little time-consuming, so this isn’t something that you can just whip together. That said, it would be a wonderful addition for a Mother’s Day brunch.

Savarin

Natalia provided us with the Savarin recipe, along with detailed instructions and photographs. My honey soaking syrup was 1 cup each of honey, sugar, and water. I put the 3 ingredients into a saucepan, brought it to a boil, then let it boil for 5 minutes. I kept it warm until I was ready to soak the Savarin. Later, when the Savarin was ready to serve, I filled the center hole with whipped topping and fresh strawberries.

Savarin

Made with love, not calories!

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Here is Day 7 of the 12 Days of Christmas Cookies!

Here is a tasty cookie that is sweetened with honey. This is another shortbread cookie, but this one gets its punch from honey roasted peanuts! I really like the difference in textures that the peanuts add to this cookie. Oh, and because the recipe doesn’t use eggs, it’s perfect for when you accidentally have used up all the eggs when making hard-boiled eggs! (oh, maybe that’s just me!)

Honey Cookies with Honey Roasted Peanuts
Recipe lightly adapted from Cook, Eat, Share

1 cup (2 sticks) butter, softened
1/4 cup honey
1 teaspoon vanilla
1/2 teaspoon salt
2 cups flour
1 cup chopped honey roasted peanuts

In a stand mixer, using the paddle attachment, mix together the butter and honey. Add in the vanilla and salt. Add in the flour and mix until well combined, then add in the honey roasted peanuts. Once mixed, cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 300 degrees.

After 1 hour, remove the dough from the refrigerator. Using a small-sized ice cream scoop, scoop out the dough and roll it into a ball. Place on a parchment paper lined cookie sheet and using the palm of your hand, slightly flatten the dough. Bake in a preheated oven for 25 minutes, or until the cookies are a light golden brown. Remove from the oven and let cool for 5 minutes. After 5 minutes, move the cookies onto cooling racks and let cool completely. Enjoy!

Made with love, not calories!

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Pumpkin Cornbread

I’m not one to normally crave certain foods or flavors (well, except chocolate!), but recently, that has changed. I have been craving pumpkin, apples, and caramel. It has been the perfect time to crave these foods, as all this last week, it has been cold, rainy, and the leaves are starting to fall.

It’s early October and I am cold. I think I am in for a long Fall and Winter. 😦

So, getting back to my cravings, I have an open can of pumpkin sitting in my refrigerator. Part of that can was used to make Pumpkin Chocolate Chip Muffins, of which I ate 3 of them and gave the rest away! But what to do with the rest of the pumpkin? An idea, a quick Google search, a recipe found! Pumpkin cornbread! I would be eating the cornbread with breakfast, so I made honey butter to go with it. A cup of hot chocolate (I swear I drink it by the gallon during cold months!), a piece of pumpkin cornbread (with honey butter), and a couple of fried eggs, and I had a wonderful breakfast!

Pumpkin Cornbread
Recipe lightly adapted from Sugarcrafter

1 cup flour
1 tablespoon baking powder
2/3 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1 cup cornmeal
1 cup pumpkin puree
2 eggs
1 tablespoon molasses
1/4 cup butter, melted

Preheat oven to 400 degrees. Spray an 8×8 inch baking pan with cooking spray. Set aside.

In a medium-sized mixing bowl, whisk together all the dry ingredients. Add in the wet ingredients and stir until everything is well combined. Note: you could use 2 mixing bowls, one for the dry and one for the wet and then combine the two, however, I was too lazy and already had too many dishes to wash, so I just used one mixing bowl!

Spoon the cornbread mixture into the prepared baking pan and bake in a preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cornbread from the oven and let cool for 10 minutes. Serve warm with (or without) honey butter! Enjoy!

Honey Butter

1/2 cup (1 stick) butter, room temperature
3 tablespoons honey

In a small bowl, combine the butter and honey. Stir until well incorporated.

Made with love, not calories!

Happy Birthday mom…I love you!

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