Ingredient: honey

Honeycomb

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 Honeycomb
This is so good! Very light, lots of honey flavor. I hear its really good in coffee, too!
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Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Line an 8x8 pan with parchment paper. It doesn’t need to sit neatly in the pan, since the honeycomb will weigh it down later.
  2. In a heavy-bottomed saucepan, add sugar and give it a shake so it lays flat in the pan. Add corn syrup, honey, and water, so all of the sugar has been moistened, but do not stir. Turn the heat to medium high, and watch closely as the sugar starts to dissolve and the ingredients start to meld together.
  3. Cook the mixture to 300ºF, which should take about 5–10 minutes depending on the strength of your stove, then remove the pan from the heat. Whisk in the baking soda for about 5 seconds, and once it has stopped foaming up, immediately pour the mixture onto the parchment paper. Let cool for 1 hour until hardened, then whack the honeycomb with a knife to break into pieces.
  4. Immediately store any uneaten honeycomb in an airtight container, otherwise it will absorb moisture from the air and soften. Enjoy!
Recipe Notes

Honeycomb will keep for 3–4 days at room temperature in an airtight container.

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Nutrition Facts
Honeycomb
Amount Per Serving
Calories 78
% Daily Value*
Sodium 158mg 7%
Potassium 1mg 0%
Total Carbohydrates 21g 7%
Sugars 18g
Protein 0.01g 0%
* Percent Daily Values are based on a 2000 calorie diet.

Healthy Chicken Pasta Salad

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 Healthy Chicken Pasta Salad
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Make the dressing by combining all ingredients and whisking until smooth. You could use a blender to get it really smooth. Refrigerate until ready to use.
  2. Cook the pasta according to package directions. Drain and rinse with cold water.
  3. Place the cooled, drained pasta in a large bowl.
  4. Add 1/4 cup of the dressing to the pasta and toss to combine.
  5. Add in the chicken, spinach, mandarin oranges, craisins/cranberries, green onion, parmesan cheese and toasted almonds.
  6. Drizzle dressing over the top (to taste, you may not want to use it all), and toss everything to combine. Serve immediately.
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Nutrition Facts
Healthy Chicken Pasta Salad
Amount Per Serving
Calories 764 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 2g
Cholesterol 92mg 31%
Sodium 775mg 32%
Potassium 348mg 10%
Total Carbohydrates 96g 32%
Dietary Fiber 8g 32%
Sugars 43g
Protein 42g 84%
Vitamin A 77%
Vitamin C 79%
Calcium 39%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

Honey Custard

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 Honey Custard
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Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 Minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 Minutes
Servings
servings
Ingredients
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Instructions
  1. Heat milk, honey, and the scraped vanilla pod in a saucepan until scalding. Whisk together the egg yolks, salt, and cornstarch until smooth and pale. Temper the yolks with a little of the hot milk mixture. Whisk slowly. Continue adding the milk little by little, whisking until smooth.
  2. Pour the custard base back into the saucepan and place over low heat. Cook slowly, whisking continuously until thickened. The custard should come to a gentle boil.
  3. Remove the custard from the heat and whisk in the butter and vanilla extract. Sieve to remove any lumps. Cover with plastic wrap and cool to room temperature.
  4. Pour the cooled custard into the pie crust(s). Cover with plastic wrap and chill completely (about 2 hours).
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Nutrition Facts
Honey Custard
Amount Per Serving
Calories 66 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 72mg 24%
Sodium 44mg 2%
Potassium 12mg 0%
Total Carbohydrates 11g 4%
Sugars 8g
Protein 1g 2%
Vitamin A 2%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Peanut Butter Frozen Yogurt

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 Peanut Butter Frozen Yogurt
Really tasty! But I think I will use plain yogurt next time. I really only used vanilla because I grabbed it by mistake, and wanted to use it somehow.
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Course Dessert
Cuisine American
Prep Time 10 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Mix everything together in a blender and blend util smooth. Pour into dish and freeze until mostly solid
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Nutrition Facts
Peanut Butter Frozen Yogurt
Amount Per Serving
Calories 241 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 2mg 1%
Sodium 117mg 5%
Potassium 127mg 4%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 24g
Protein 13g 26%
Vitamin C 1%
Calcium 11%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Buffalo Sauce

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 Buffalo Sauce
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Course Condiment
Cuisine American
Prep Time 3 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Condiment
Cuisine American
Prep Time 3 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter. Cook until butter is melted and slightly reduced, about 2 minutes.
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Nutrition Facts
Buffalo Sauce
Amount Per Serving
Calories 66 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 192mg 8%
Potassium 3mg 0%
Total Carbohydrates 4g 1%
Sugars 4g
Protein 0.01g 0%
Vitamin A 4%
* Percent Daily Values are based on a 2000 calorie diet.

Honey Tart

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 Honey Tart
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Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
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Instructions
  1. For the crust, stir together the flour, salt, sugar, and cinnamon.
  2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse sand. (Alternatively, pulse the dry ingredients with the butter in a food processor.)
  3. Slowly drizzle in cold water and stir gently until the dough is moist enough to stay together when squeezed. (Alternatively, drizzle cold water into food processor, pulsing a few times to combine.)
  4. Quickly press the dough into a disk and wrap in plastic wrap. Chill in the fridge for 30 minutes.
  5. When you're ready to bake, preheat the oven to 350° F. Roll the dough out in between two pieces of parchment and then press into tart pan(s). Line crust(s) with parchment and fill with pie weights.
  6. Blind bake the pie crusts for 10 to 12 minutes or until the crust is cooked through. Remove the pie weights and parchment and bake for another 5 to 7 minutes until the edges start to brown. Set the crusts aside to cool.
  7. Heat milk, honey, and the scraped vanilla pod in a saucepan until scalding. Whisk together the egg yolks, vanilla caviar (i.e. the scraped beans from the vanilla pod), salt, and cornstarch until smooth and pale. Temper the yolks with a little of the hot milk mixture. Whisk slowly. Continue adding the milk little by little, whisking until smooth.
  8. Pour the custard base back into the saucepan and place over low heat. Cook slowly, whisking continuously until thickened. The custard should come to a gentle boil.
  9. Remove the custard from the heat and whisk in the butter and vanilla extract. Fish out the vanilla pod and sieve to remove any lumps. Cover with plastic wrap and cool to room temperature.
  10. Pour the cooled custard into the cooled pie crust(s). Cover with plastic wrap and chill completely (about 2 hours).
  11. Set the tart out at room temperature for 10 to 15 minutes before slicing and serving.
Recipe Notes

Original Recipe:  https://food52.com/recipes/40357-honey-tart

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Mexican Ricotta Croquetas

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 Mexican Ricotta Croquetas
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Course Side Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican
Servings
servings
Ingredients
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Instructions
  1. Make the chipotle-honey salsa: Heat the broiler. In a roasting pan, combine the tomatoes with the garlic and onion, then toss with the oil and season with salt. Broil, turning the vegetables as needed, until lightly blackened all over, about 6 minutes. Remove from oven and let cool. Transfer the vegetables to a food processor along with the honey, vinegar, cilantro, and chiles and adobo sauce and pulse until smooth.
  2. Make the latkes: In a large bowl, combine the all 5 cheese with the matzo meal, butter and eggs and then refrigerate for 30 minutes. Using a 1-inch ice cream scoop, portion out balls of cheese, roll them in your hands to smooth, then coat them in the bread crumbs.
  3. Pour enough oil into a 6-qt. Dutch oven to come 2 inches up the side and heat to 350° on a deep-fry thermometer. Working with 6 balls at a time, add the latkes to the oil and cook until golden brown, 1 to 2 minutes. Drain the latkes on paper towels and serve immediately with the chipotle-honey salsa.
Recipe Notes

https://www.saveur.com/ricotta-croquette-recipe

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Nutrition Facts
Mexican Ricotta Croquetas
Amount Per Serving
Calories 482 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 99mg 33%
Sodium 884mg 37%
Potassium 82mg 2%
Total Carbohydrates 34g 11%
Dietary Fiber 3g 12%
Sugars 11g
Protein 19g 38%
Vitamin A 23%
Vitamin C 12%
Calcium 39%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Bienenstich – Bee Sting Cake

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 Bienenstich - Bee Sting Cake
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Course Dessert
Cuisine German
Servings
servings
Ingredients
Course Dessert
Cuisine German
Servings
servings
Ingredients
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Instructions
  1. PASTRY CREAM:
  2. In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don’t let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
  3. Meanwhile, in a saucepan bring the milk just to boiling (just until milk starts to foam up.)
  4. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
  5. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.
  6. Remove from heat and immediately whisk in the liqueur (if using) and vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.
  7. Makes about 1 cup
  8. BRIOCHE DOUGH:
  9. In a small saucepan (or a small cup if you want to use the microwave), combine milk and 1 tablespoon honey and heat until it registers between 110 degrees F to 115 degrees F on an instant-read thermometer. Pour the mixture into bowl of an electric mixer and sprinkle over yeast. Let mixture stand for 10 minutes, until yeast is creamy/foamy.
  10. Transfer bowl to mixer stand and attach paddle (or hook) attachment. While mixing at low speed, gradually add eggs, all-purpose flour, sugar, and salt, and mix until blended.
  11. Gradually add all but 2 tablespoons of bread flour. Mix at medium speed until dough is smooth and elastic, about 5 minutes. Dough should not stick to sides of bowl; if it does, add some of all of remaining 2 tablespoons of bread flour until dough cleans sides of bowl.
  12. Add butter 1 tablespoon at a time, mixing at medium speed until it is blended into dough. (Dough will be very soft.) Transfer dough to a work surface and knead by hand a few times to ensure that butter is completely incorporated into dough. Shape dough into a ball and transfer it to a medium buttered bowl. Cover bowl with plastic wrap and set aside in a warm place for 1 1/2 to 2 hours, until it has doubled in volume.
  13. Punch dough down to deflate it, and knead it a few times. Return dough to bowl, cover, and refrigerate for at least 4 hours (or up to 12 hours). Dough should have doubled in volume. If it hasn't, let it stand at room temperature until it has. (NOTE: I made the dough the night before.)
  14. Butter bottom and sides of a 9” spring-form pan. Shape dough into a ball and arrange it, smooth side up, in center of pan. Flatten ball gently with your palm until it covers bottom of pan. Cover pan and let dough rise until it is puffed, about 1 hour.
  15. HONEY-ALMOND TOPPING:
  16. Combine the butter, sugar, honey, and salt, and bring to a gentle boil on the stovetop.
  17. Remove from the heat, and stir in the almonds. Evenly pour over the dough and place the pan on a parchment (or foil) covered baking sheet.
  18. Position a rack in center of oven and preheat oven to 350 degrees F about 22-25 minutes, until golden brown and bubbly.
  19. Place on a cooling rack, and allow to cool four 10 minutes. Remove from the Springform Pan and allow to cool completely.
  20. ASSEMBLY:
  21. Using a serrated knife, cut the cake in half. I place the cake on a rotating cake stand, and being by rotating the cake and creating a cut line midway through the cake. Continue rotating, allowing the knife to cut deeper until the cake is completely sliced in half.
  22. Spread the pastry cream, leaving a narrow edge. Gently replace the top layer of the cake. Serve with coffee or tea.
Recipe Notes

RECIPE NOTES NOTE: I make the pastry cream and prepare the dough a day of ahead of time.

You can use vanilla bean rather than vanilla extract for the custard, just put the bean in the milk to bring it to almost a boil.  Then, scrape out seeds, and add the seeds into the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.)

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Nutrition Facts
Bienenstich - Bee Sting Cake
Amount Per Serving
Calories 378 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 118mg 39%
Sodium 156mg 7%
Potassium 85mg 2%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 20g
Protein 8g 16%
Vitamin A 11%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Whipped Honey Buttercream Frosting

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 Whipped Honey Buttercream Frosting
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Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. In a stand mixer using the paddle attachment, cream together butter and honey for 2 minutes.
  2. Add 1 cup of the powdered sugar. Begin with mixer on low speed until sugar is incorporated, then increase speed to medium and beat until smooth and creamy, about 3-5 minutes.
  3. Add another cup of powdered sugar, again mixing on low speed to incorporate.
  4. Add heavy cream at low speed. Mix on medium speed about 2 minutes until mixture is smooth.
  5. You may need to add additional powdered sugar as needed for desired consistency.
  6. Makes enough to frost approximately 12 cupcakes. Great as a topping for everything from plain old vanilla to peanut butter cupcakes. Get creative and try it with your favorite!
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Nutrition Facts
Whipped Honey Buttercream Frosting
Amount Per Serving
Calories 748 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 16g 80%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 68mg 23%
Sodium 3mg 0%
Potassium 16mg 0%
Total Carbohydrates 135g 45%
Sugars 133g
Protein 0.1g 0%
Vitamin A 18%
Vitamin C 0.03%
Calcium 0.2%
* Percent Daily Values are based on a 2000 calorie diet.

Peanut Butter Fruit Dip

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 Peanut Butter Fruit Dip
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Course Condiment
Cuisine American
Servings
Ingredients
Course Condiment
Cuisine American
Servings
Ingredients
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Instructions
  1. Add all ingredients to a bowl and whisk to blend until smooth. Serve with fruit (recommended bananas, apples, raspberries or strawberries). Store in refrigerator in an airtight container.
Recipe Notes

Adapted from: Family Fresh Meals

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There is no Nutrition Label for this recipe yet.