Honey s’mores party mix!

smores blog

Don’t you just love it when an accident actually becomes a success?

So I was helping my little girl with a project and really wanted to help her make something fantastic and simple. Years ago I would make the mixes that they had on-line, but could not find anything that came close to this. I have also become a little too cautious when it comes to chemicals in our diet; the less chemicals the better. I had found a cereal, at a health food store, called wheat waffles and was hoping that there would not be too much of a taste difference. Being a chef I am used to thinking on my toes, but I had never done this type of thinking! When we first began I thought I totally messed it up, but I was surprised when we finished that it had actually turned out great. I am proud to say this recipe is perfect for parties!

Ingredients                      

7 cups of wheat waffles

1 cup of chocolate chips

1 ½ cup of mini marshmallows

1 cup of cashews

1 cup of mini pretzels

5 Graham crackers broken up into bite sized pieces

3 Tbsp. of honey

1/3 cup of Honeyville caramel whipped honey sauce

1/3 cup butter

Directions

Line a baking pan with parchment paper. Take the wheat waffles, and graham crackers and place them in a microwave safe bowl. Warm the butter and the caramel honey sauce, in a separate bowl, for 30 seconds in the microwave, mix well and pour over the wheat waffles cashews, pretzels, and graham crackers. Mix together until nicely coated. Place the mixture in the microwave for a minute. Add the chocolate chips, marshmallows and the honey on top. Microwave for one minute, then mix together thoroughly, last pour the mixture onto the baking pan. Let this set for an hour and now you have honey s’mores party mix!

From our hive to yours,

Bee Queen

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Honey Cookies

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Have you noticed; when you make a switch to something your taste buds just won’t let you go back?

I used to love store bought cookies and when other people made cookies. Until, I tried this recipe. Now no matter what I try to eat, it just tastes way too sweet for me. I really love this recipe because you can add little things to make it taste different. I also like that I can freeze them so if I am not in the mood to make them, I have some ready! However, they never last long enough in our house. I really have a bad habit of eating them for breakfast too!

Ingredients

1 cup of honey

1 cup peanut butter

½ cup softened butter

1 egg

¾ cup chocolate chips

1 ¼ cup of white wheat flour

1 tsp. baking powder

Heat the oven to 350 degrees. Next, put the honey, peanut butter, butter, and egg in a bowl. Mix together with a hand mixer until it is completely mixed together.  Then, add the chocolate chips, sift the flour and the baking powder into the bowl and mix again until smooth. Line a baking pan with parchment paper.  Using a small, #40 scoop; scoop the dough onto the cookie sheet. Using a fork; spread the dough out a little. Place in the oven on the middle rake and cook for 12-13 minutes for soft or if you like cookies with a little more crunch cook for 14-15 minutes. The sides will be slightly brown when they are done.

Tips

  • Add ¼-½ cup of crushed nuts
  • Make faces with the chocolate chips instead of stirring them in
  • I have not tried it yet, but try using almond butter instead of peanut butter
  • Instead of chocolate chips add ¾ cup crushed walnuts

From our hive to yours,

Bee Queen

 

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

 

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 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

Honey Chia Yogurt

Honey Yogurt

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.

Honey Macaroni Salad

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Have you come to The Honey Cottage and looked at a product and thought “what in the world do I do with this”? This is my favorite question that customers ask because I end up making the most amazing suggestions that make their mouth water! I am so in love with food it is not even funny. If you have ever seen the movie Ratatouille; I am compared to the mouse. I love combining different ingredients to make new flavors that excite the mouth! One of my favorite recipes is macaroni salad because you can add anything and change the flavor every time. One of my favorite products that we get questions about is O’Hara’s Honey Mustard out of Durango Colorado! It is a wonderful local product that is super versatile and works well in this recipe.

Honey Macaroni:

2 cups of uncooked Macaroni

½ cup diced green pepper

¼ cup of diced red pepper

2 stalks of celery

1 tsp of celery salt

2 Tbsp O’Hara’s Honey mustard; I like using the honey dill

2 Tbsp of relish

¼ cup of mayonnaise

Salt and Pepper to taste

Directions:

Cook the 2 cups of macaroni to the consistency that you like. Rinse well and put aside to cool. Dice up the green pepper, red pepper, and celery. Next, in a separate bowl, place celery salt, O’Hara’s Honey mustard, relish, and mayonnaise and mix together. Put the dressing and vegetables on top of the macaroni and mix together until thoroughly blended. Last, put it in the fridge for about an hour or overnight and then salt and pepper to taste and make any adjustments necessary. Serve with hot dogs, burgers, or sandwiches! This makes 6-8 servings depending on portion size. ENJOY!

TIP:

You can use orange or yellow peppers instead of red; I really love the color the red one adds. You can also add diced hard boiled eggs to this dish too. The relish in this recipe makes a big difference; I prefer my macaroni to be sweet. I made a mistake and used dill relish. I was able to correct this mistake by using 2 tsp. of honey mixed right in. Thankfully it worked and made it sweet! BUT if you are not a fan of your macaroni salad being sweet the dill relish is a great compliment to the recipe! It is all up to your taste buds!

From our bee hive to yours,

Queen Bee

 

Honey Coleslaw

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Do you like it when honey speaks for itself in a recipe or compliments the recipe? This is what I love most about honey; a recipe can change with the type of honey that is used. Honey coleslaw is one of those recipes where the flavor can be changed just by the honey. I have found; when a lighter honey is used the vinegar and mayonnaise speak out more. When I used a darker wildflower honey the flavor of honey came through more and the coleslaw was sweeter. I also tried buckwheat, but found that the honey overpowered everything. So I would recommend either local wildflower honey or a nice alfalfa clover honey for this recipe.

Honey Coleslaw:

1 pound- Green Cabbage

½ pound- Purple Cabbage

1- Carrot

Dressing:

½ cup- Mayonnaise

1/3 cup- Honey

2 Tbsp. – Vinegar

1 Tbsp. – Celery Salt

Salt and pepper to taste

Shred the green cabbage, the purple cabbage, and the carrot into a bowl. If you are in a hurry grab a bag of 1 pound coleslaw mix from your grocery store and a small head of purple cabbage. In a separate bowl mix together the mayonnaise, vinegar, and the celery salt. Then drizzle in the honey and mix well. Pour the dressing over the cabbage and mix together.

Tip: I recommend letting the coleslaw sit in the fridge for about two hours and then salt and pepper to taste. If you are not used to salt the celery salt will be just perfect! I also really liked using the Alpine Wildflower honey; it is all up to what speaks to your taste buds!

From our bee hive to yours,

Queen Bee

 

Lily’s love cupcake’s!!

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One of our favorite holidays is Valentine’s Day, the day to show everyone LOVE! I have always loved being in the kitchen and now love it even more because Lily wants to learn how to cook. One of our favorite mother and daughter recipes is honey cupcakes. This month Lily wanted to put her own spin on it, so here is the recipe for Lily’s love cupcakes!

Ingredients:

½ cup coconut oil (liquefied)

¾ cup of honey

1 cup of applesauce (room temperature works best)

½- ¾ cup of pureed strawberry

1½ cups whole wheat flour

1 tsp. baking soda

2 tsp. cinnamon

Topping:

12 ounces of cream cheese (room temperature)

¼- ½ cup of honey (depending on sweet tooth)

1 Tbsp. of cocoa powder

Pre-heat oven to 375 degrees F. Mix together the coconut oil, honey, applesauce, and the strawberry puree until smooth. Then add the flour, baking soda, and cinnamon; mix until everything is mixed, about 2 minutes. 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 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.

While the cupcakes are cooling; take the cream cheese, honey, and cocoa powder and mix with a mixer until nice and smooth and creamy. When the cupcakes are cooled down; either spread or use a piping bag to top the cupcakes. Then decorate the cupcakes with bits of strawberry and/or chocolate chips. Enjoy!

From our bee hive to yours,

Queen Bee and Lily Bee