At The Honey Cottage; we get asked all the time how to use jalapeno and apricot habanero jellies. I was super sad when mom would answer, use it with cream cheese. I don’t like hot stuff! I was surprised when mom said we can use other types of jam! I am so excited to share this recipe; I used blueberry peach honey butter from Honeyville. I think this recipe is super special because of how yummy it is!
8 ounces of cream cheese
1/2 a jar of blueberry peach honey butter
We use a separate plate for the cream cheese so it does not soak into the crackers.
Open the cream cheese and place it onto a small plate. Pour half a jar of blueberry peach honey butter on top. Serve with crackers and enjoy!!
Spring is here and there is no better way to celebrate then with this recipe. Honeyville makes a blueberry peach butter that just makes your mouth happy. We really enjoy using this in yogurt, oatmeal, and in our cupcakes! If you leave off the topping you can use these for morning breakfasts. If you want a swirl effect; mix everything together and swirl the blueberry peach butter in at the end. We hope this recipe makes you as happy as it does for us! Happy Spring!!
1 cup- Apple sauce (room temperature)
½ cup- Coconut oil (liquefied)
¾ cup- Honeyville’s Blueberry Peach butter
2 cups- Ground wheat berries
1 tsp. Cinnamon
1 tsp. Baking soda
1 pint- Heavy cream
¼ cup of honey
Pre-heat oven to 375 degrees F. Mix together the apple sauce, honey, coconut oil, and blueberry peach butter. Then add the flour, baking soda, and cinnamon; mix until everything is thoroughly mixed. Line cupcake pans with cupcake liners and spray with your favorite cooking spray. You can also use FSC certified baking cups, these do not need to be sprayed. Fill the baking cups with batter a little over half way full; makes about 15-16 cupcakes. Place in the oven and cook for 15-18 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; pour the heavy cream into a mixer and start to whip at a medium speed. Add ¼ cup of honey to the whip cream and whip it until it makes firm peaks when pull the whip up. When the cupcakes are nice and cool, top them with the whip cream. Enjoy!
Try using a buttercream frosting as a topping
Try using Honeyville’s bumbleberry jam
Swirl ¼-½ cup of the blueberry peach butter into the whipping cream for extra flavor