Honey Zucchini Muffins

Honey Zuccini cupcakes

What do you do when you have picky eaters?

I have been finding that kids are not the only picky eaters; adults are picky too! So hiding vegetables in baked goods is the best solution for me! I really love to play with recipes and see what will make things more interesting. I was really surprised how well the zucchini and cranberries went together! I was even more surprised when my picky eaters enjoyed it and gobbled up the whole pan. I hope that this recipe makes it on to your breakfast table; ENJOY!

Ingredients:

½ cup coconut oil (liquefied)

¾ cup of honey

1 cup of applesauce (room temperature works best)

½ cup crushed pecans

½ cup of chopped juice sweetened cranberries

¾ cup of pureed zucchini

1½ cups whole wheat flour

1 Tbsp cinnamon

1 tsp. baking soda

Directions:

Pre-heat oven to 375 degrees F. Mix together the coconut oil, honey, applesauce, pecans, cranberries, and zucchini puree until smooth. Then add the flour, cinnamon, and baking soda; mix until everything is mixed together. Line cupcake pans with cupcake liners and spray with your favorite cooking spray; we LOVE using FSC certified baking cups because then you don’t have to spray them. Fill the baking cups with batter a little over half way full; makes about 20 muffins. Place in the oven and cook for 18-20 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 while they are cooking.

Tips:

  • Add ½ cup of shredded carrots in place of the cranberries
  • Use ¾ chopped pumpkin seeds in place of the pecans
  • Try making bread with this recipe
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Honey Comb Chocolate Balls

 

 

Honey comb balls

Do you know that superfoods are nutrient rich foods that are great for boosting your health?

It is well known that everything that comes from the beehive is a superfood. So it is no surprise that we, at The Honey Cottage, use honey every day. We also love using honey comb and this recipe is a great use for this bee-licious product. This snack is packed with other superfoods too; hemp seeds, cocoa nibs, goji berries, and shredded coconut. It is high in protein, fiber, and usable energy. We hope you are as buzzed about these honey comb chocolate balls as much as we are; ENJOY!

Ingredients:

4 ounces- Unsweetened Bakers Chocolate Bar

1/3 cup- Honey Comb

½ cup- Honey

1/3 cup- Peanut butter

3 Tbsp- Hemp seeds

2 Tbsp-Cocoa nibs

2 Tbsp- Goji berries

3 Tbsp- Sunflower seeds

½- ¾ cup- Shredded coconut

Directions:

For this first part you will use a double boiler; take a sauce pan and add about a cup and a half of water into the pot. Place a glass or small metal bowl on top of the sauce pan to melt the chocolate; I found that it prevents the chocolate from burning and allows the honey comb to melt without over heating it. *Use pot holders when holding the bowl.

When the chocolate is halfway melted, add the honey comb and honey. Stir with a spatula until the honey comb is nice and melted and mixture looks smooth. Using pot holders; take the bowl off of the pot of water and place on the stove. Add the peanut butter and hemp seeds; fold until thoroughly mixed. Grind the cocoa nibs and goji berries until they are bite sized pieces; add to the mixture with the sunflower seeds. Mix until everything is nice and coated. Take a Tbsp sized cookie dough/ ice cream scoop and scoop out the mixture into the shredded coconut. Coat each piece and place on a sheet pan, lined with parchment paper, about ½ inch apart. Place into the fridge for hour to firm up the balls. Store in an air tight container; keep them fresher and keep them in the fridge for up to a week! ENJOY!!!

Tips:

– Grind up almonds or walnuts and use it in place of the coconut for the coating

– Add almond butter instead of peanut butter

– Use a lighter honey to add a different flavor

 

Honey Jalapeno Dip

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One of our favorite things about fall is; FOOTBALL!!! There is nothing more thrilling then hanging out and watching the game with friends and family! One of our favorite dips to eat when we are watching the game is Honey Jalapeno dip. This is perfect to serve with crackers, chips, and vegetable trays. We even like spreading on our sub sandwiches. Hope you enjoy it this dip as much as we do!

Ingredients:

1 cup of sweet potato

8 ounces of cream cheese

1 1/2Tbsp of Jalapeno

1 1/2Tbsp of green chili

½ Tbsp of Worcestershire sauce

2 Tbsp of honey

½ -¾ cup crushed pecans

Directions:

If using canned sweet potatoes; thoroughly drain the water off the sweet potatoes. If using a raw sweet potatoes; bake the sweet potato at 425 degrees F for about 45 minutes or until the sweet potato is soft. Let the sweet potato completely cool before using it.

Take a cup of sweet potato and cream cheese until nice and smooth. Add the jalapeno, green chili, Worcestershire sauce, honey, and half the pecans; mix again until combined. Sprinkle the other half of the pecans on top! Enjoy!!

Tips:

  • To make it hotter use habaneros instead of jalapenos
  • Use peanuts instead of pecans
  • Add half a cup of grated cheddar cheese

Honey Chicken Toast

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Do you enjoy simple dinners that are healthy and tasty?

One of my favorite meals is Honey chicken toast because it is a great meal on a busy day. This meal is perfect for one person or a whole family. My favorite honeys to use on this recipe are; alfalfa clover and the plain whipped honey from Honeyville. I switch between two different honeys depending on my mood. These are nice and sweet; which is complemented by the salt sprinkled on top. This dish is perfect for sparking your taste buds. Don’t take my word, try it out for yourself and see what the buzz is all about.

Ingredients:

2 slices- Texas toast

Butter for spreading on the toast

½-3/4 cup- Chicken

½ cup- Cheese

1 Tbsp- Honey

Pinch of salt and pepper

Directions:

Turn on the broiler on the stove. Slice the chicken into stripes and cook it with your favorite oil. Lay the Texas toast out on a baking sheet and spread a little butter on top. Split the chicken and add evenly to both pieces of toast. Sprinkle each piece of toast with ¼ cup shredded cheese. Put in the oven for up to two minutes or until the cheese has melted. Pull out the toast, place on a plate, drizzle the honey on top of the toast, and sprinkle a little salt and pepper on top of the honey. ENJOY!

Tips:

-Try Honeyville peach whipped honey to add some extra flavor

-Cook the chicken with a little bit of garlic

-Looking for a spicy flare; add some jalapeno’s or green chills before cooking

 

 

Honey Pickles

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I have been told that eating more fermented foods is a must for your gut health and pickles are a perfect solution for me. I have been trying to find the perfect pickle and cannot seem to find the right one. All pickles that I have looked at are made with sugar, from what I understand, sugar is not good for the gut. So what I have been finding; it is a lot cheaper to make them myself, taste better, and are easy to make!! I have also found that I can make pickle spears and chips for different occasions. You can also add different ingredients to change the flavors; I actually found making pickles to be a lot of fun! I have found that warming up the vinegar helps the honey dissolve and infuses the pickles better. I have not played with keeping the cucumber whole yet, so I may update this if it turns out well. I hope you enjoy honey pickles as much as we do!

Ingredients:

5 mini cucumbers

3/4 cup vinegar

3/4 cup apple cider vinegar

3/4 cup honey

1 Tbsp. Dill

2 tsp. Celery Salt

Salt and pepper to taste

Directions:

Cut the mini cucumbers into spears or circles and put them into a wide mouth quart jar. Put the vinegar and apple cider vinegar into a small pot and bring it to a boil. Let the vinegar boil for a minute and turn off the heat. Add the 3/4 cup of honey and stir until it is completely dissolved. Add the dill, celery salt, a pinch of salt, and pepper. Put them in the fridge and let the pickles sit for at least a day; the longer they sit the more flavor they have. ENJOY!!

Tips:

  • For a less sweet pickle reduce the honey to 1/2 cup and take out the apple cider vinegar and do 1 1/2 cup of vinegar
  • For more savory pickles add a 1 tsp of onion salt and 2 tsp. of chopped garlic
  • Try different honeys to change up the flavors of the pickles

Honey Foil Packets

 

Honey Chicken Packets

Do you ever struggle to make a dinner where each person likes something different?

We have the solution; try honey chicken packets! Each person can choose their own sauce and vegetables. What makes this even more awesome is it is all done at the same time; there is no need to cook several different meals! This is an excellent recipe to use for Honeyville whipped honeys and sauces too!

Our favorite Ingredients:

Chicken breasts

Carrots

Green, orange, red, or yellow bell peppers

Celery

Onions

Potato

Enough to drizzle on the breast-Coconut oil or favorite sauce

Salt and Pepper to taste

Directions:

Preheat the oven to 400 degrees Fahrenheit. Cut up carrots, peppers, celery, onions, and potatoes into slices; try not to cut them to thick or they won’t cook thoroughly. Using heavy duty foil; you will need approximately 24 inches of foil, fold the foil in half, and spray the foil with cooking spray or brush oil. Place the chicken and a ½ cup of sliced vegies onto the foil. Drizzle honey, oil, or BBQ sauce on top and salt and pepper to taste. Then fold the sides of the foil up to where they are touching, fold the edges together and fold several times. Then take the sides and fold together to make into a sealed pocket. Bake on a baking sheet for 15 minutes for small breasts, 20 for medium, and 25 minutes for large breasts on each side. Pull one out of the oven and make sure the breasts have reached the internal temperature of 165 degrees Fahrenheit. Take them out of the oven and cut open the end of the packet and pour onto the plate or place the whole packet on the plate and open them at the table. ENJOY!

Tips:

  • If do not want to have sauce; add an ice cube inside the packet.
  • Can be cooked on the BBQ grill
  • Can use Patty’s Jalapeno jams in the packet
  • Can use Eggplant to substitute for the chicken

Surprise Honey Cake

Surprise honey cake

Here is a fun cake that we really love; it turned out amazing, moist, and tender!!!  I made some notes on what I did differently right next to the ingredients.  Also, for the pudding, for honey selection make sure it is something that is not to strong unless you love the honey as much as we do!!  So pleased with how this turned out!! This cake is perfect for parties!!

Ingredients:

  • 2 cups King Arthur Unbleached Cake Flour Blend
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened cocoa powder or 1/2 cup carob powder
  • 1-11/4 cup of honey, this depends on how sweet you would like the cake
  • 1/2 cup (1 stick) unsalted butter, very soft.  I used salted butter with mine.
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1/2 cup water
  • 4 large eggs

Directions:

1) Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.

2) Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks like sand.

3) Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds.

4) Add the eggs one at a time, beating well at medium-high speed between additions. The batter will be thin.

5) Pour the batter into the prepared pan of your choice (one 9″ x 13″ pan, two 9″ round pans, or three 8″ round pans). Bake in a preheated 350°F oven for 34 minutes for a 9″ x 13″ pan; 28 to 30 minutes for 9″ layers; or 24 to 26 minutes for 8″ layers. Make sure to gently move the pan to get any air bubbles out of the mix before putting in the oven. The cake is done when a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack before frosting.

Optional: Pudding Filling: Makes 2 cups of pudding

2 cups milk

5 Tbsp cornstarch

1/2 cup of honey

1 tsp. vanilla

Directions:

Combine all ingredients in a saucepan.  Whisk until smooth.  Cook over medium heat, stirring constantly until pudding is very thick.  Chill, either in one container or in individual cups.

Optional: Whipped Topping:

Ingredients:

8 ounces of Heavy whipping cream

Honey- to taste on average I use about 1/4 to 1/2 a cup

Directions:

Put the whip cream in a bowl and use a mixer to whip up the heavy cream until soft peaks, add the honey to taste and whip again to stiff peaks.

Now take a piece of cake and slice it in half when it is fully cooled, add a tablespoon of pudding, put the top of the cake back on top, and place whipped cream on top!  ENJOY!!!

Tips:

  • Instead of pudding use fresh cut fruit in the center
  • Use jam to make it sweeter
  • Put chocolate chips or chopped nuts in the batter

Honey Pork Salad

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Do you ever look at your salad and wish it was more?

I have always been a fan of making fancy salads! This is one of my favorite recipes because you can use a different fruit or meat and change it up! This is a salad that is perfect for lunch or dinner and is easy enough to make in advance. The best part of this salad; is the sweet and savory satisfaction you get from eating it. I truly believe a salad should not just be a salad; it should be fun and leave you feeling great. I hope you enjoy this recipe as much as I do! Remember the eyes it first; making the salad look good will mean that you will feel more satisfied.

Ingredients:

1 ½ cups of spring leaf mix

½ of a tomato

½ of a pear

¼ cup-black olives

¼ cup-raisins

½ cup-sliced pre-cooked pork

¼ cup-pecans

1 Tbsp.-apple cider vinegar

1 tsp.-lemon juice

1 Tbsp.-honey

*I pre-cook pork so I can use it when I need it

Take the spring leaf mix and place it spread out onto a plate. Slice up the tomato and the pears into medium sized wedges and place them into different sections of the salad; tomatoes in two opposite sections, and pears in a third. Slice up the black olives and put them into the last corner. Place the pork into the center; then sprinkle the top with raisins and pecans. Mix together the apple cider vinegar, honey, and the lemon juice and drizzle over the salad. ENJOY!

Tips-

  • Use chicken instead of pork
  • Use balsamic vinegar instead of apple cider vinegar
  • Try craisins instead of raisins
  • Use ½ cup of garbanzo beans instead of meat

Bee Queen’s Honey Tomato Sauce

Queen Bees Sauce

Mmmmm…there is nothing more amazing then the smell of good food. Going through school one of my favorite classes was soups, sauces, and consumes. I could really put my personality, passion, and love into anything I made. It was like signing my signature through food and showing people what I was really made of. This special honey spaghetti sauce has been one that I have been trying to make versatile for many years. I think I have accomplished that because I like to use it as spaghetti sauce, on meatball subs, for chili, on pizza, and for frito pies. I hope you enjoy this sauce as much as we do at The Honey Cottage.

Ingredients:

28 ounce can of tomato puree

14.5 ounces of diced tomatoes

2 Tbsp. of tomato paste

½ cup of diced green pepper

1 Tbsp. Italian seasoning

½ cup of sliced or chopped white button mushrooms

½ cup of wildflower honey

2 cups of spinach

Directions:

Put the tomato puree, diced tomatoes, tomato paste, green pepper, and Italian seasoning in a medium sized pot with a lid. Put on medium heat and simmer for 15 minutes; stirring every five minutes. Add the mushrooms and honey; put the heat in between the low and medium setting. Cook for another 30 minutes so all the flavors can combine. Last, add the spinach and turn off the heat. It is ready to serve with your meatball subs or spaghetti!

Tips:

  • Add ½ cup of chopped onion
  • Add 1 tsp. of minced garlic
  • Add shiitake mushrooms for a sweeter flavor in the sauce
  • Add a 1/3 cup of shredded carrot

From our hive to yours,

Bee Queen

Raw Honey Cookies

 

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Are there lessons that you have learned that other people do not understand?

In the past several years I have learned that I cannot eat a lot of sugar without consequences. I know many people say there is no connection between hyperactivity and sugar, but I know how I act and feel when I have it and when I do not. I have noticed more and more that in “organic” and “natural” products there is no junk, BUT there is a never ending amount of sugar in the products. I know that this is because in order to keep people buying the product it has to taste good and keep people wanting more. So I have had to find alternatives for the things I like without having a massive amount of things that I don’t want. I have also learned that I should not spend all day in the kitchen making it too. So here is one of my favorite recipes that is great for snacking and on the go people!

Ingredients:

16 dates

2 Tbsp. of honey

1 cup of walnuts

½ cup cashews

½ tsp. cinnamon

1 Tbsp. hemp seeds

2 Tbsp. goji berries

2 Tbsp. of shredded coconut

 

Directions:

Take the dates and honey and puree them together into a paste. Crush up the walnuts and the cashews and add them to the paste, pulse the mixture three to four times just to give a good mix. Pour the mixture into a bowl and add the cinnamon, hemp seeds, and goji berries. Mix together thoroughly and add the coconut, give a light mix. Put parchment paper on a plate or baking sheet and roll the mixture into balls; place each ball on the sheet and mash down. This recipe makes 7 medium size cookies, or 14 small ones. Cover the cookies and let stand over night; place in an air tight container and enjoy for a week!

Tips:

–Keep the mixture in ball shapes and roll it in coconut

-Add a ¼ cup of chocolate chips or cocoa nibs

-Use pecans instead of walnuts

-Use pumpkin seeds instead of walnuts and add pumpkin spice instead of cinnamon

From our beehive to yours,

Bee Queen