Chocoholic Honey Muffins

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Do you ever feel like you need a nap before lunch? Your body may not be getting enough glucose for breakfast to get you through the day. At The Honey Cottage we bee-lieve breakfast really is the most important meal of the day. This is the meal that will help get you through your morning without needing a nap. This is why we LOVE muffins for breakfast!! We like to add some fresh fruit and eggs to make a nice light breakfast. These can be pre-made on the weekend so your morning ritual runs smoothly.

Ingredients:

½ cup coconut oil (liquefied)

½ cup of honey

1 cup of applesauce (room temperature works best)

1½ cups whole wheat flour

3 Tbsp. cocoa powder

1 tsp. baking soda

1 Tbsp. cinnamon

½ cup of chocolate chips

Directions:

Pre-heat oven to 375 degrees F. Mix together the coconut oil, honey, and applesauce. Then add the flour, cocoa powder, baking soda, cinnamon, and chocolate chips; mix until everything is thoroughly mixed. Line cupcake pans with cupcake liners and spray with your favorite cooking spray. Fill the baking cups with batter a little over half way full; makes about 16 cupcakes. Place in the oven and cook for 17-20 minutes or until the tooth pick comes out clean, then pull out of the oven and let cool. Some ovens work differently so make sure to keep an eye on them. Enjoy!

Tips:

  • Add ½ cup of your favorite crushed nuts
  • Add ¼ cup more of honey for a sweeter muffin
  • Try using FSC certified baking cups; they don’t need to be sprayed with oil
  • Take out the cocoa powder and add fresh banana instead

From our bee hive to yours,

Queen Bee

 

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Raw Honey Food Bars

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These are a big family favorite in our house! These bars are great for when you want a small snack and want something healthy. They are high in fiber, a great source of protein, and energy. They almost taste like a candy bar without all of the added junk. They are also fun to use different honeys with because you get more of the honey flavor when you keep it in raw form. Everyone’s taste buds are different; so if you are not used to the rabbit brush, use one that is to your taste buds.

Ingredients:

2 cups of dry oatmeal

1 cup of shredded coconut

½ cup hemp seeds

¼ cup cocoa nibs

½ cup of walnuts, bite sized pieces

½ cup of chocolate chips

1 cup peanut butter

½ cup rabbit brush honey

½ cup coconut oil (unrefined is best, it has not been processed)

1 tsp. cinnamon

1 tsp. pure vanilla extract

Directions:

Put oatmeal, shredded coconut, hemp seeds, cocoa nibs, walnuts, and chocolate chips in a bowl. In a small sauce pan; put the peanut butter and coconut oil in and warm it on the lowest setting possible (#1, low, or melt). Once it is warm enough, it will thoroughly mix together. Turn off the heat and add the honey, cinnamon, and vanilla extract and mix until combined. Pour the honey mixture over the dry ingredients and mix together; the chocolate chips will melt a little. Depending on how thick you want the bars; spray an 8″ x8″x2 1/2″ pan or 9×13 pan with your favorite spray and pour the mixture into the pan. Pat it down and cover with wrap. Place in the fridge for about 4 hours, cut them into bars or bite size pieces and ENJOY!

*They will start to melt when they start getting to room temperature; make sure to keep them refrigerated. Keep them in a cooler to prevent them from getting to hot.

Tips:

  • Add a ½ cup of goji berries
  • Use pecans, cashews, or almonds in place of walnuts
  • Add ¼ cup of flax seed
  • Instead of peanut butter use almond butter
  • Lemon, orange, or almond extract can be used in place of the vanilla extract to give it a different flavor

Honey Yogurt Popsicle’s

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Yogurt is such a versatile product; you can use it in so many recipes and in so many ways. Another favorite recipe at The Honey Cottage is honey yogurt pops. They are great for the summer time; and are perfect for any time of day! These also work really well for on the go people and families. Whether it is for breakfast, snack, or just because; these tasty treats hit the spot. This is also an amazing way to try different raw honeys and flavor combinations with fruit. We really like using blueberry blossom, cranberry blossom, and Honey Dew honey. The whipped honeys from Honeyville are also a fun way to mix this recipe up!

Ingredients-

1 ½ cups whole milk yogurt

1 ½ Tbsp. honey

½ cup of fresh fruit

Directions-

Place the 1 ½ cups of yogurt in a bowl and drizzle the 1 ½ Tbsp. of honey on top. Next, mix it together until thoroughly mixed (a blender can also be used to make it easier). Then add the ½ cup of fruit into the yogurt and mix together. Using a popsicle mold; fill carefully to the top making sure to leave enough room for the tops to fit without the yogurt spilling out. Put in the freezer for about 6-8 hours; depending on the size of the molds. Any leftover yogurt can be saved for the next batch or eaten with granola. ENJOY!

Tips-

-Use Honeyville whipped honeys to add an extra flavor; our favorite is the lemon whipped honey with diced peaches (Pictured at the top)

-Puree the fruit you are going to use to add some fun color

-Add 2 tsp. of wheat grass powder to the mix for added vitamins

-Use ice trays and popsicle sticks for smaller servings

 

Honey Berry Cake

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At The Honey Cottage we love things that are unique; honey is no exception. Bees have a way of making every honey different. No year or season is the same as the last and bees have a way of making every honey more delicate then the last. It seems if you hand them a flower they make their own unique art from it. The bees “season” the honey differently as they find new nectar to nibble on. As a cook this works the same way for me; no two recipes turn out exactly the same. Either I use a different honey or I tweak something so the recipe is more amazing then the last. Honey Berry Cake is one of my favorite recipes to play with because you can add a different honey or berry and change it every time.

Ingredients:

1 cup of butter, room temperature is best

1 ½ cups of honey

1 ½ tsp. pure vanilla extract

1 ½ Tbsp. cinnamon

4 eggs, room temperature

1 cup of milk

½ tsp. salt

1 Tbsp. baking powder

3 cups of sifted cake flour

1 cup fresh blueberries

1 cup fresh diced strawberries

Directions:

Let the oven preheat to 350 degrees Fahrenheit while preparing the cake. Spray a 9X13 inch pan and set aside. Using a mixer; blend the butter, honey, vanilla extract, and cinnamon together at medium speed until nice and fluffy. Add 2 eggs and thoroughly mix, scrape down the side of the mixer, add the other 2 eggs, and scrape the side again. Add the milk, salt, and baking powder and thoroughly mix; make sure to scrape down the sides. Add a cup of flour at a time until the batter is completely combined. Fold in the strawberries and blueberries gently and pour the batter into the sprayed pan. Take the pan and lightly bang the pan on the counter to work out any air bubbles in the batter. This takes a couple of minutes. Put into the oven for approximately 35-40 minutes; insert a tooth pick into the center make sure it is done, it will come out clean. Let set for about 30 minutes or until completely cool. This cake is great with or without topping! ENJOY!

Tips:

-You can use frozen berries for this cake; let them set out over night and leave the juice in if you want to add a natural color to the cake.

-Honey Whip Cream is one of our favorite toppings for summer; add fruit on top for a little more color

-Honey Cream Cheese is a adds a nice flavor to the cake; you can add fresh fruit puree to make it a little lighter too

Orange Blossom Honey Granola

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One of my all time favorite things to do in the kitchen is make honey granola. I love being able to play with the recipe and make something new every time. I just recently began experimenting with using cocoa powder and chocolate chips. I was super surprised on how well it came out and had to share. This has now become my favorite recipe because it gives me just enough of a chocolate fix! What I love about this granola is that I can use it any time of day and it goes great in yogurt. It is nice to have something that will give you energy that you can carry with you and not worry about spoilage! At The Honey Cottage we are very excited to work with amazing beekeepers and have their honeys in the shop. This specific recipe is really good with a lighter honey; alpine wildflower, cactus blossom, orange blossom, or alfalfa clover are the best! It gives it enough sweetness without over powering the other flavors.  Hope you enjoy this recipe as much as I do!

Ingredients:

2 cups quick rolled oats

1/3 cup whole flax seed; grind this fresh with a coffee grinder

½ cup unsweetened shredded coconut

½ cup of raisins

¾ cup walnuts; mashed into bite size pieces

½ cup chocolate chips, ¾ cup if they are mini chocolate chips

½ cup of peanut butter

5 Tablespoons unrefined coconut oil

½ cup orange blossom honey

½ teaspoon orange extract

Directions:

Heat the stove to 300 degrees F. Place the oats, flax seed, coconut, raisins, walnuts, and chocolate chips in a bowl. Place the peanut butter and coconut oil in a small sauce pan and put on the stove to warm it up; set the stove at warm. Once this is warm and thoroughly mixed, turn off the stove, and pour in the honey and the orange extract. Thoroughly mix again and pour over the dry ingredients. Use a spoon and mix it together until everything is combined. Line a baking sheet with parchment paper and pour the granola on top. Press the granola down to make a nice even layer; if using an 11X17 pan bake for 25 min., for 9X13 bake for 35 minutes. Once it is done, let cool for an hour before putting in a container.

Tips:

The granola will be a little softer in a 9X13; if you want it crispier, stick with the 11X17 pan.

You can use these ingredients instead to mix it up:

  • Pure vanilla extract
  • Almond Butter
  • Cashew butter
  • Raw cashews
  • Raw peanuts
  • Use Alpine wildflower, cactus, or alfalfa clover honey

I find that the granola keeps better in glass or plastic containers. Zip locks can be used if you use the granola up quickly.

Honey Chia Yogurt

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One of my favorite foods in the world is yogurt! You can do so much with it and you can have it ANY TIME OF THE DAY!!! I dislike buying it pre-done in the store; in my opinion it is loaded with unnecessary sugar and tastes way to sweet. Plus, I want my little ones to learn the value of good old fashioned whole milk yogurt. Yogurt also makes a great dip, frozen popsicle, and is great in smoothies. One of my favorite add ins is chia seeds; they are an amazing superfood and can be a huge benefit to the diet! They are packed with omega-3 fatty acids, proteins, vitamins, fiber, and minerals. At The Honey Cottage we add raw honey to our yogurt for a slight sweetness. Here is my favorite recipe for honey chia yogurt; we hope you enjoy!

Honey Chia yogurt

1 cup- Whole milk yogurt

1 Tbsp.-Chia seeds

1 Tbsp. – Raw honey

½ cup- Fruit

¼ cup- Pecans

Directions:

Take the cup of yogurt and put it in a sealable container or in a bowl that can be sealed with plastic wrap. Sprinkle the chia seeds on top of yogurt and mix in; cover and let set for about 2 hours or overnight in the refrigerator. Pull the yogurt out of the refrigerator and place the fruit on top and stir it in the yogurt. Sprinkle the pecans on top and drizzle the honey on top of the pecans. ENJOY!

Tips and Tricks:

You can use frozen fruit; let it thaw before adding to the yogurt. Or put the frozen fruit in the yogurt if you let it set over night. Instead of pecans; use walnuts or almonds. Granola also makes an amazing topper for this yogurt recipe. This is a great way to use local honey so you get those 2 Tbsp. a day!

Honey Comb salad

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Why pay for something when you can make it bee-autifully at home? I LOVE having elegant salads, but I hate paying big bucks for something that I can make at home and way cheaper. This recipe is one of my favorite ways of using honey comb! Honey comb is cut off the frames of honey straight from the hive. Honey comb is the beeswax, honey, and small amounts of pollen. We have many customers that don’t know what to do with it; so I thought I would share one of the many ways you can use honey comb at The Honey Cottage! Enjoy Honey Comb salad this summer!

Ingredients

1 cup of lettuce

¼ cup of purple cabbage

2 Tbsp. shredded carrot

¼ cup of shredded mild cheddar cheese

1-2 radishes sliced up

½ a tomato

½ cup of blueberries

2 Tbsp. of cashews

5- 1 by 1 inch pieces of honey comb

Dressing

½ Tbsp of balsamic vinegar

1 Tbsp of raw honey

Directions

Take a cup of lettuce and place it into a bowl or on a plate. Then shred the cabbage, carrots, and cheddar cheese and sprinkle half of each on the lettuce, toss it together. Then add the rest of the cabbage, carrot, and cheese. Slice up the radishes and slice the half of tomato into quarter slices. Decorate the top of the salad with the radishes and tomatoes; top with blueberries and cashews. Lastly, take a clean knife and cut a strip of honey comb, cut them into 1 inch squares, use a fork to carefully pull them out of container, and top onto the salad.

Tips: This salad is amazing topped with chicken, shrimp, or steak pieces! I also love adding strawberries or raspberries. Great with pecans and walnuts too!

This makes a single serving.

The Honey Cottage- Beekeeping Adventures May 2017

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Have you ever had an experience that was a little scary, exhilarating, and left you absolutely speechless?

At The Honey Cottage we are all about education; whether it is on honey or beekeeping we love talking about bees. On Monday we had a swarm call where the bees were living behind a wall with the goats. So Frank went and gathered up the bees and put them in a beehive away from the goats. With thousands of bees in one area it is sometimes hard to catch the queen bee. She is the most important to catch because she has the pheromones to tell the other bees to follow her. We weren’t sure if she was caught so we had to wait it out the last couple of days. Yesterday we got a phone call that there was a ball of bees were in the same location as Monday, which meant we had not caught the queen bee. We got lucky though; we had a second chance to get the queen! I absolutely LOVE bee-ing with the bees and capturing their life on camera. I am still learning a lot about the bees and how they work. I am a novice beekeeper at best. I broke two key rules that almost put me in harm’s way. Last year I did not were a bee suit due to pregnancy; so I focused all my attention on perfecting my photography skills. Now, I have been up close to the bees and the beehive without having problems. Yet, when you are moving the bees to a new location they are now in protection mode.

Rule number one you should allows where a bee suit on a swarm call. It is just for safety measures and protects you from the bee stings. Rule number two listen to the beekeeper, no matter if it means losing a good photographic moment. I broke both of these rules; we had my bee suit handmade and the hood is not connected to the suit yet and I got cocky and thought I was at a good enough distance to take shots. Frank had a box of bees that he was walking over to the hive and told me to get back. Now, you have to remember this was the second attempt to get the queen; so the bees were more agitated then on Monday. I thought I was far enough to where they would not be affected by my presence. NOPE! At least I remembered rules three and four; walk away when you get the warning signal and be calm no matter what. I have learned that when you are too close to a hive a guard bee will come and basically bump into you. This is a clear warning signal to walk away or you will be stung. If you are too close to the hive and get stung more bees will smell the pheromones and will follow suit to protect the hive. Once the bee did that I realized I really over stayed my welcome. This is where rule number four is so important; I started walking away and more bees were following me. Here is where my excitement and worry started to mix; I knew if I got stung by one it would cause the others to do the same. So I had to relax as much as I could and keep walking. The bees started walking on my face and my hands!! That is where the exhilaration came in because I always wondered what it felt like. It is really hard to stay focused on walking away when that happens. I did get far enough away to have them leave and I jumped back in the car after above five minutes. Sometimes bees will linger around, so jumping back in the car with them following was not an option. In short I learned several lessons and will start taking my own advice; LISTEN TO THE BEEKEEPER AND FOLLOW THE RULES!

From our hive to yours,

Bee Queen

 

Orange Blossom and Honey Scrubs

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Mother’s Day is almost here!! It is time to put something together that will bee amazing! Our suggestion is make a gift basket with honey, honey lotions, tea, chocolate, and something handmade.  At The Honey Cottage, we bee-lieve that all Mother’s deserve a day to feel like the Queen Bee! So pamper your mom by making these yummy honey scrubs to show her how much you love her!

Salt Scrub-

1 ½ cup of salt

½ a cup of olive oil or sunflower oil

13 drops of lavender essential oil

2 Tbsp. of orange blossom honey

Sugar Scrub-

1 ½ cup of sugar

½ a cup of olive oil or sunflower oil

13 drops of lavender essential oil

2 Tbsp. of orange blossom honey

Directions:

Take the ½ cup of oil and warm it up; do not let it get hot just warm enough for the honey to mix in. Next, take the honey and essential oil and mix them with the oil until combined. Lastly, add the salt or sugar into the oil mixture and mix until thoroughly mixed. Put the scrubs in a well sealed container or in a zip lock bag; the oil can leak out if not properly sealed.

Tips:There are so many ways to make these scrubs unique; you can use a different honey, essential oil, or oil. You can put flowers into the mix or use natural coloring to make it look pretty. I personally like using the honey sugar scrub on my face and honey salt scrub on my feet, but they can be used either way. These make amazing gifts!!

*Please bee careful to not get water in the scrubs because it is natural and will grow mold. E-mail Crystal@thehoneycottage.com if there are any questions.

Apricot Ambrosia Honey Ham

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Don’t you just love a product that can be used in many different ways? So do we! At The Honey Cottage we are absolutely in LOVE with Honeyville! They make whipped honeys and honey syrups that are so versatile you will want one of each in your cupboard and fridge. You can use the whipped honeys in teas and coffee, on breakfast pastries, and on different meats. The honey syrup is not just syrup it can also be used as a sauce for meats, desserts, or on breakfast favorites. Our favorite basic recipe is apricot ambrosia honey ham; perfect for everyday or holidays!

Apricot ambrosia honey ham;

1- Any size ham

1-cup of water

1- Can pineapple rings in 100% pineapple juice

Orange juice or Pineapple juice (optional)

Tooth picks

1-2 cups Honeyville Apricot ambrosia honey syrup, depending on the size of ham

Directions:

Pre-heat the oven to 350 degrees Fahrenheit. Take the ham out of the package and give it a good rinse. Place the ham in a deep baking dish, put several pineapple rings around the ham and place a tooth pick through it to hold it in place, drizzle some pineapple juice on top of it, then add the cup of water, and wrap with foil. The ham will cook about 15 minutes per pound; fully cook the ham to an internal temperature of 160 degrees Fahrenheit. Slice up the ham and top with the apricot ambrosia honey so it has a few minutes to soak in and serve.

Tips: The last 30 minutes of cooking take the Apricot ambrosia honey syrup and cover the ham. Place the foil back on and cook it for the last 30 minutes or until the ham has an internal temperature of 160 degrees Fahrenheit. You can lightly warm up the honey syrup to drizzle on the ham. Lastly, cloves and cherries can be added to the ham. It is all up to what you prefer. ENJOY!!!