Blueberry Peach Honey Cupcakes

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Have you ever tasted happiness?

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!!

Ingredients:

1 cup- Apple sauce (room temperature)

¼ cup-Honey

½ cup- Coconut oil (liquefied)

¾ cup- Honeyville’s Blueberry Peach butter

2 cups- Ground wheat berries

1 tsp. Cinnamon

1 tsp. Baking soda

Topping:

1 pint- Heavy cream

¼ cup of honey

Directions:

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!

Tips:

  • 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
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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!

The Honey Cottage Master List for Honeyville

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One of our favorite products at The Honey Cottage is Honeyville whipped honeys. If you have come into the shop and seen us you know how excited we are about this product. We are always handing out samples and talking about how they can be used. For those who have not been able to buzz by The Honey Cottage; this is a great guide as to what we use these fantastic whipped honeys for. When you see this list you might think we are obsessed…and you are RIGHT!!! We are their # 1 fan!!!

You can use most of these whipped honeys with;

  • Coffee/ tea
  • Toast, biscuits, corn bread
  • Pancakes, waffles, French toast
  • Yogurt and yogurt dips
  • Oatmeal and Malt-o- meal
  • Ice cream
  • Cakes
  • Use in Muffin and cupcake recipes instead of sugar
  • Cream cheese dip
  • Buttercream icing
  • Smoothies
  • Flavor your water
  • Raw food bars
  • Use in homemade salad dressings
  • Add to your cookie recipes for a sweetener instead of using sugar

We use these specific whipped honeys on;

  • Apple cinnamon on ham, pork chops, and zucchini noodles
  • Lemon on fish and chicken
  • Pomegranate on steak
  • Chocolate buzz on peanut butter sandwiches
  • Mountain Peach on Chicken
  • Peanut butter on sliced apples and pretzels
  • Cinnamon on lamb
  • Use maple hazelnut on carrots for a glaze
  • Use raspberry in your BBQ sauce to add more flavor

If you have other recipe ideas please share them on our facebook, twitter, and LinkedIn!! We would love to see how creative you get Honeyvilles whipped honeys!

From our hive to yours,

Bee Queen

Mini Honey Cheesecakes

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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 Coconut Granola

Granola

It is that time of year to get out and about; hiking, biking, and picnics galore! I really love being able to take something with me that is sweet and gives me energy. This is a treat that can be made in advance and can be used for any time! It is also great for sharing with friends and family; I hope you enjoy this 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

¾ cup cashews

2 Tbsp. of cocoa powder

½ cup of peanut butter

5 Tablespoons unrefined coconut oil

½ cup Honeyville cinnamon whipped honey

1 teaspoon vanilla extract

Directions

Heat the stove to 300 degrees F. Place the oats, flax seed, coconut, and cashews. Place the cocoa powder, 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 vanilla 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 bake for 25 min. Once it is done, let cool for an hour before putting in a container.

Tips:

  • Try using Honeyville’s Salted Bourbon Vanilla for a more savory granola
  • Use crunchy peanut butter for more protein
  • Use pecans instead of cashews for more fiber

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

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

 

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!!!

Honey Crepes

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Do you have a fond memory of a particular meal? Mine was when I was in school and we had to make a recipe from a country that we were studying. Then we got to try everyone else’s food from their country; the people who had France did crepes! Oh…my…goodness they were amazing and not something you easily forget. My struggle came in when I found out I could not have soy. One of my favorite ways to top crepes is with a hazelnut spread. Finally, I recently found a spread that has sunflower oil instead; so now the house is filled with crepes!!

Here is how honey crepes are made;

½ cup of milk

½ cup of water

2 eggs

¼ teaspoon of salt

2 Tbsp. of melted butter

1 tsp. Vanilla

¼ cup Honey

1 cup of flour

Mix together the milk, water, eggs, salt, butter, and the vanilla. Next, sift in the flour; doing it a small amount at a time will prevent lumps from happening. Finally, mix in the honey, I have found it mixes in better and does not crystallize from the cold ingredients. Using a small circle frying pan; spray the pan with your favorite cooking spray and turn on the heat to about a medium heat. Using a measuring cup; pour a little less than a ¼ cup of the batter into the pan. Move the batter around the pan until it evenly covers the surface; place back on the burner. Once the outer two inches look dry, flip it over by placing a spatula under the edges to loosen the crepe and then slide the spatula directly under. This recipe makes about 12 crepes.

HINT: The batter can also be made using a blender; place all liquid ingredients in the blender first, then add the sifted flour in and blend it up.

Topping the crepes: Oh man there is so many ways you can top these crepes, here are some of our favorites;

-Eggs and cheese; can even add your favorite breakfast meat for a hearty breakfast

-Fresh fruit, honey, and whip cream

-Any of the Honeyville whipped honeys work well with this recipe

-Hazelnut spread with whip cream

– They are even really good to just eat by themselves or drizzle honey on

From our bee hive to yours,

Queen Bee

 

Caramel and Chocolate Honey popcorn

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At The Honey Cottage we are all about experimenting with honey to make things taste bee-licious! I FINALLY figured out how to make one of my favorite foods; caramel and chocolate popcorn. I don’t know why I did not think of it sooner, but I used one of our favorite products from the shop. Honeyville makes whipped honey and adds the most amazing flavors to make your food pop! I have been very frustrated for a while looking at the different products in the grocery store and finding nothing but junk. I am so happy to say the simplicity of the ingredients in Honeyville is what makes me so happy to share this product. I make my popcorn from scratch on the stove; it is not hard and it turns out yummy every time.

Caramel and chocolate popcorn

For the popcorn;

2 Tablespoons of coconut oil

¾ cup popcorn kernals

Salt to taste

Place a 6 quart sauce pan on the stove and turn on the heat to high; have a lid ready on the side. Place the 2 Tablespoons of coconut oil in the pan and let melt, place the ¾ cup of popcorn kernels in the oil, and put the lid on. Give a good shake to make sure all the kernels are coated with oil. Wait until you see the first kernels of popcorn pop, and then shake the pan. Continue shaking the pan (to prevent burning), turn off the heat when the popping speed of the popcorn slows down and let sit for 30 seconds. Take off the lid and place in a bowl; salt to taste.

Warm up the Honeyville whipped caramel sauce and the chocolate buzz honey fudge sauce in a pan of water. Do not let it come to a boil!! Just warm enough to get it to drizzle on the popcorn. I used about 1 ½ Tablespoons of both, but you can add more or less depending on your taste buds. Bee prepared it gets sticky, but the flavor is amazing and is so worth it!!

From our bee hive to yours,

Queen Bee