Honey Jalapeno Salmon Pasta

honey salmon pic

I am so excited; Lily is starting to get creative with her cooking! I am so proud to say that I got to help my daughter make this recipe. We have been talking more and more how healthy meals should be, but should also taste good. So she wanted to do something fun that was not too spicy and not too sweet! The jalapeno jam and the honey make a perfect combination with this salmon pasta. If you are not used to super spicy food add an extra ¼ cup of honey to cut the jalapeno jam. We hope you enjoy this as much as we did!

Ingredients:

2 cups-Pasta

¼ cup-Honeyville jalapeno jam

¼ cup-Honey

½ cup-Red pepper

½ cup-Yellow pepper

1-Shredded carrot

¾ pound-Salmon

1 cup-Spinach

½ cup-Goat cheese

Directions:

Take the pasta and boil it approximately 5-7 minutes until it is al dente. Once it is cooked, drain it and put to the side. In a sauté pan put the jalapeno jam and honey in and warm it up mixing it together. Cut up the red and yellow pepper into chunks and add to the sauce, add the shredded carrot and let simmer for 3 minutes. Cut the salmon into chunks and add to the vegetables and cook for about 5 minutes on medium heat. Take the spinach and rip it into smaller pieces into a serving bowl. Add 2 cups of pasta on top, and then add the vegetables and salmon. Toss together mixing thoroughly; sprinkle with the goat cheese, and a drizzle of honey right on top.  ENJOY!

Tips:

  • Add half a cup of diced purple onions
  • Add ¾ cup of asparagus pieces
  • Try adding some snap peas
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Honey Layer Bars

honey layer bars

HAPPY NEW YEAR!! Are you ready for a great 2019?!?!

At The Honey Cottage we are looking at the New Year and thinking about how to make it more amazing and tasty. We are going to start off the year with an amazing honey layer bar recipe. In this recipe I use Ceylon cinnamon because of its anti-inflammatory properties and because it adds antioxidants to this recipe. I bee-lieve everything should be packed with fiber so I use the ground flax seeds. The caramel sauce and chocolate chips add just enough sweetness, so to keep it balanced I use unsweetened shredded coconut. At The Honey Cottage we want to start 2019 off right, will you join us?

Ingredients:

½ cup- melted butter

1 ½ c- graham cracker crumbs

¾ cup- Honeyville honey caramel sauce

¾ cup- chocolate chips

½ cup- ground flax seed

1 Tbsp. – Ceylon cinnamon

¾ cup- walnut pieces

1 can- condensed milk

1 cup- shredded unsweetened coconut

Directions:

Set out a glass pan that is 13 X 9 inches and measure out all ingredients. Pre-heat the oven to 350 degrees F.

Take the melted butter and spread evenly on all sides of the pan.

Sprinkle the graham crackers on top and spread out until the bottom of the pan is covered.

Take ¾ of Honeyville’s Honey caramel sauce and spread it out on top of the graham crackers.

Scatter the chocolate chips on top, as evenly as possible.

Grind the flax seed with the Ceylon cinnamon and layer that on top of the chocolate chips.

Scatter the walnut pieces on top, as evenly as possible.

Pour the condensed milk on top and spread in an even layer.

Distribute the coconut until the condensed milk is lightly covered.

Place the pan on the middle rack of the oven, uncovered, and cook for about 25 minutes or when the sides of the bars are starting to brown.

Let the bars sit on the stove for approximately 2 hours to set up properly.

Cut into bite sized or medium squares and serve!

Tips:

  • Use honey instead of the caramel sauce
  • Add pecans to make it more protein packed
  • Add a layer of hemp seeds to add a different flavor

 

Thanks for buzzing by The Honey Cottage!

Honey Apple Cake

Apple cake .jpg

My favorite thing to do for the holidays is to bake. I love waking up on a holiday to sweet treats that we have made as a family. I enjoy this recipe because for me it is comforting and makes everything seem more peaceful. Serve this with eggs and some orange juice and you have a complete breakfast or you can serve this with brunch. I noticed that once it bakes that the brown sugar will make a little river through the cake. If you want to prevent that, lightly swirl the topping into the top layer of the cake.

Ingredients:

Filling:

3 large granny smith apples

½ Tbsp. of apple pie spice

½ Tbsp. cinnamon

½ cup honey

½ cup butter

Cake:

Wet

2 eggs

1 ½ tsp vanilla

1 cup milk

1cup coconut oil

1 cup honey

Dry

3 cups of flour

½ tsp of salt

3 tsp of baking powder

Topping:

½ cup of room temperature butter

1 ½ cups coconut sugar

2 tsp cinnamon

Directions:

-Turn on your oven to 350 degrees F.

-First, cut up the apples and dice them into medium cubes. Put them in a sauce pot and add the apple pie spice, the cinnamon, honey, and butter. Turn on medium heat and cook for approximately 15 minutes or until the apples are soft, once done put apples aside.

-Take the eggs, vanilla, and milk and mix it together. Then add the oil and the honey and mix thoroughly together. In a separate bowl mix the flour, salt, and baking powder. Then add the liquid to the dry; mix together for about 2 minutes until everything is nice and mixed. Oil a 9X13 pan; add half the batter to the pan and evenly spread out. Add the apple filing evenly in a nice layer. Pour the rest of the batter on top to cover the apples.

-For the topping; take the butter, coconut sugar, and cinnamon and blend thoroughly. Then add to the top of the cake evenly. Bake for 35 minutes. Let cool for 15 before serving. ENJOY!

Tips:

  • Instead of the apples add a thin layer of jam in the middle
  • Sprinkle some of the topping in the middle layer and the other half on top to cut down the river affect.
  • Add a scoop of ice cream and serve it as a dessert

Honey Goat Cheese Dip

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I LOVE DIP!!! It adds a totally new flavor to what you are eating and I really love that. To me nothing celebrates fall better than food that has cranberry orange in them. This recipe is one of my favorites because you can make it into a dressing and also a spread. Nothing beats having a versatile recipe in your cook book! I have found that using canned mandarin oranges adds more flavor then the fresh or frozen. I really like the orange flavor to come out in this recipe, so if you do not want to use the mandarin oranges add a touch more orange oil. You can also use Honeyville’s seasonal flavor cranberry orange whipped honey too! This is only available until Christmas so try it and stock up on it now!!

Ingredients:

10.5 ounces of goat cheese

½- 1 Tbsp cinnamon to your taste

½ cup honey

½ tsp. organic orange oil

1/3 cup cranberries

1/3 cup walnuts

¼-1/3 cup mandarin orange slices

Directions:

Place the goat cheese, cinnamon, honey and orange oil in a blender and blend for 2 minutes. Then add the cranberries and walnuts and blend for 30 seconds to a minute; depending on how chunky you want it. Put the dip in a bowl that you will be serving in and fold the mandarin orange slices into the cheese mixture. Put in the fridge for 2 hours for it to firm up and serve with your favorite fruits, vegetables, and crackers. Also, tastes good on chips! ENJOY!

Tips:

-Add 2 Tbsp of mandarin orange juice to make the dip into a dressing

-Add 4 ounces of cream cheese to make the dip into a spread

-Try pecans instead of walnuts

Mini Honey Cheesecakes

Cheesecake blog.jpg

OMG, I am so excited to say I have found a great new way to use Honeyville jams and whipped honey! These mini honey cheesecakes are perfect for any occasion and people can top with their favorite toppings! I was so excited when I realized that I could use Honeyville jams as a topping too. Lily wanted blueberry peach butter, Frank wanted chocolate buzz honey sauce, Alice wanted mountain peach whipped honey, and I wanted cherry rhubarb jam! Everyone was able to have everything they wanted, it was awesome!! I also recommend using Honeyville whipped honey caramel sauce too! SO YUMMY!

Ingredients:

Crust:

9-Graham crackers

¼ tsp- Sea salt

1 tsp-Ceylon cinnamon

1/3 cup- Butter

¼ cup- Honey

Filling:

16 ounces- Cream cheese

½ cup- Honey

2 eggs

1 tsp.-Vanilla extract

Directions:

*Set out the cream cheese half an hour before you start, this way the filling will be less lumpy*

-Heat the stove to 350 degrees; put a bread loaf pan into the oven with about 2 cups of water into the oven. This will add moisture to the cooking process to prevent the cheesecake from cracking.

-Take the graham crackers and mash them up into tiny pieces or grind them in a blender. Add the sea salt and the cinnamon until thoroughly mixed. Melt the butter; add the butter and the honey to the graham cracker mixture and then mix thoroughly.

-Pull out 12 muffin tins and then line them with cupcake liners and spray with your favorite cooking spray. I really love to use FSC certified baking cups because I don’t have to spray them. Put about 1 1/2 TBSP of graham cracker mixture into each cup.

-Put the cream cheese into a mixer and start mixing; then add the eggs and mix together, scrap down the sides. Add the honey and vanilla mix together and scrap down the sides again. Mix one more time to make sure everything is mixed together.

-Put the filling on top of the graham cracker crust; fill all of the muffin cups evenly until the mixture is all used. Do not over fill the cupcake cups. It will puff up while cooking, but does not over flow.

-Cook the cheesecakes for about 35-40 minutes. Pull out of the oven and place on a hot pad to cool for 15 minutes. Transfer the cheesecakes to the fridge and let chill for about 4 hours.

-Serve with a variety of toppings so everyone can enjoy their favorite cheesecake!

Tips:

  • Set out chocolate chips, whipped cream, and nuts for toppings
  • Use fresh fruit like raspberries and strawberries
  • Use orange blossom, blueberry blossom, or raspberry blossom honey for a fruity flavor

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

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

Honey Jalapeno Ball.jpg

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

Chicken Toast.jpg

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