Introducing Honey Bunchies

honeybunchies

Happy 2019! We hope you have had a wonderful January!

I can honestly say this month was way too quick for me and I can’t believe tomorrow is February. I am excited share that we were able to bring a new product into The Honey Cottage! Family owned and operated Honey Bunchiesare a natural, gluten-free, grain-free, and soy-free gourmet honey bar! This delightful product was made by accident by the owner of the company. As we have learned over the years all the best products were made by accident!

I don’t know about you, but I struggle to find energy bars that are good for you, not loaded in sugar, and do not have soy in them. Honey Bunchies is my solution for all of those problems; even better I actually know what is in this bar and it tastes amazing! These gourmet honey bars are handmade locally in Longmont Colorado and have; honey, sunflower kernels (sunflower oil, salt), milk, butter (pasteurized cream, salt), Tapioca syrup, peanuts, pecans, vanilla! All ingredients that you can pronounce and you know! These are a great alternative to the sugar coated bars that have ingredients that you are not quite sure what they are. I have also found them to be a great alternative to candy bars too! We are big about supporting locally made products as much as possible and are pleased to offer these to our customers. They are absolutely perfect for hikers, walkers, bikers, runners, and busy go-getters! Put them in your back pack, your lunch bag, your gym bag, or your purse for the perfect pick me up! Come get one at The Honey Cottage and see why we think they are all the buzz!

From our hive to yours,

Bee Queen

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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

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 Pork Soup

Honey noodles picture

At The Honey Cottage we believe the benefits of raw honey should bee in every meal. There is no better way to boost your immune system then with soup and raw honey.

Oh man, I am a soup manic during the winter. I don’t know about you, but there is nothing better than having something warm in your belly on a cold day. This was actually a soup that I had made by accident! I was trying to figure out what to do with left overs one day and surprisingly came up with this tasty soup that my family loved. This is one of my favorite recipes because it is a very easy to make and is a very hearty meal. Plus, I like not having to extra things just to make one recipe; these are ingredients that are normally in our house.

Ingredients:

2 bundles- Organic Fine or Round Udon noodles

3 cups Chicken broth

1 cup of sliced pork

1 shreddedcarrot

¾ cup of peas

¾ cup of corn

1 can of water chestnuts

1 Tablespoon of raw honey

Salt and Pepper to taste

Directions:

Take the paper ribbons off of the noodles and add it to the chicken broth. Cook 2 bundles of noodles in broth for 5 minutes. Then add the sliced pork, shredded carrot, peas, corn, and water chestnuts; cover with a lid and cook for 5 more minutes. Place the soup in a bowl and drizzle with honey and sprinkle a little salt and pepper on top! ENJOY!

Tips:

-Add ½ cup of bone broth to make it into a soup

-Try this recipe with a cup of cooked shrimp or chicken

-If made into a soup: add an egg into the broth to add extra protein; scramble it and add it to the broth and noodles. Cook for 3-5 minutes

Thanks for buzzing by,

Bee Queen

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

Goat cheese dip.jpg

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

The Honey Cottage Master List for Honeyville

HV blog

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

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