Honeycomb and Brie English Muffin Pizzas

This recipe calls for just a touch of heat under the broiler. It's just enough to soften the Brie and honeycomb, one of the most splendid food combinations.

Start to finish: 15 minutes

Servings: 4

1 tablespoon olive oil

1 medium red onion, thinly sliced

1 clove garlic, minced

1/2 teaspoon dried thyme

Salt and ground black pepper

4 large whole-wheat English muffins

6 ounces Brie, thinly sliced

Honeycomb

Heat the oven to broil:

In a medium skillet over medium-high heat, heat the olive oil.  Add the onion, garlic and thyme, the saute' for 5 minutes, or until the onion starts to get tender. Season with salt and pepper, then set aside.

Split each English muffin in half and arrange cut side up on a baking sheet. Set under the broiler just long enough to lightly toast, about 1 minute.

Top each muffin half with a bit of Brie, then spoon a bit of the onion mixture over each. Place under the broiler for another minute.

Transfer the halves to serving places, then top each with a spoonful of honeycomb. Serve immediately.

Honey Apple Cinnamon Overnight Oats

2 cups of steel cut oatmeal
1 cup plain greek yogurt
2 apples (grate or fine chop 1, save the other for morning)
1/2 cup milk
2 tsp Cinnamon (reserve 1/2 tsp for garnishing)
2 Tbsp Wild Flower Honey

Directions:

Mix the oats, yogurt, milk, 1 apple (chopped or grated), cinnamon and honey in a bowl. Stir well.

Spoon in to mason jars, and add a little more milk if desired.

Leave in fridge over night.

Before serving, top each mason jar of overnight oats with 1/2 of the 2nd grated apple, a drizzle of honey and a light dusting of cinnamon.

Honey Jalapeno Salad Dressing

HONEY JALAPENO SALAD DRESSING

PREP TIME: 5 MINS

TOTAL TIME: 5 MINS

SERVES: 2 CUPS

This Honey Jalapeno Dressing is sweet, creamy, and spicy! Not to mention it can be made in 5 minutes!

INGREDIENTS

• 2 cloves garlic
• 1½ cups sour cream
• 1 medium jalapeno, seeds removed
• 1 tablespoon honey
• 2 tablespoons cilantro
• 3 tablespoons lime juice

INSTRUCTIONS

1. In a blender combine all of the ingredients and pulse for 30 seconds. Stir with a spatula making sure to scrap the remnants towards the bottom. Pulse for another 30 to 60 seconds to make sure the dressing is blended and clump free. Store in the fridge until ready to serve

Orange Blossom Honey Bubble Tea

Orange Blossom Honey Bubble Tea Recipe

 
Ingredients:
5 cups of water + 1/2 cup of water
1/2 cup of Instant Tapioca Pearls
2 tablespoons of Orange Blossom Honey
1/2 cup of Almond Milk (can substitute with skim milk)
2 bags of Chamomile Tea (can substitute with your favorite tea)
1- 9-10 oz cup

Directions:
Microwave 1/2 cup of water for 1 minute.
Steep tea bags in hot water for 3 minutes.
Let tea cool.
Bring 5 cups of water to a boil.
Once boiling, add the tapioca pearls.
When the pearls are floating, cook on medium heat for 3 minutes.
Cover and simmer on low for 2-3 minutes.
Put finished pearls into cold water for 30 seconds, remove and put in a dry bowl.
Coat pearls in the honey.
Pour pearls into the cup, and add tea until cup is a little over halfway full.
Add the almond milk to fill the rest of the cup.

Enjoy immediately.

Bubble tea is best to drink with a straw, but a regular straw won’t work! The bubbles are just too big to fit through. You can get wide bubble tea straws on Amazon. They’re very inexpensive! If you want to take it a step further, you can even get bubble tea cups with lidsthat fit perfectly with the straws. Make your next party extra fun with this special drink!

Sea Salt & Honey No-Churn Ice Cream

If you’re a fan of salted caramel, I’m willing to bet you’ll love this one, too. Pure luxurious creaminess, honey’s slightly floral nuances, and flecks of briny sea salt elevate this all to perfection. Better yet: only four ingredients, and no machine necessary!

INGREDIENTS:

DIRECTIONS:

1. Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand (but it’ll probably take awhile unless you have superpowers!)
2. Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
3. Freeze until solid, at least 6 hours.
4. Scoop into cups, bowls, or onto cones; drizzle individual servings with a little more honey and a bonus pinch of sea salt if desired. Serve.

Herb Infused Honey

How to Make Herb Infused Honey

You will need:

Place an open jar of honey in a small sauce pan with 1-2 inches of water surrounding it. Heat the water until the honey is warm and very runny, but not boiling.

Carefully remove the jar and place the herbs in the top.

Screw the lid back on the jar and shake the honey. Place the jar in a sunny window and allow it to sit for 1-5 days.

Reheat the jar, so the honey is very watery, then strain out the herbs. Keep the infused honey in a cool, dark place.

Try using sage, lavender, rosemary, thyme, basil, mint, hibiscus and rose petals!

Cinnamon Honey Butter

Ingredients

• 1 cup (2 sticks) salted butter, room temperature
• 1 cup powdered sugar
• 1 cup honey
• 2 teaspoons cinnamon

Instructions

1. Use the whisk attachment on your mixer to beat the butter for 1 minute. (You can do this with regular beaters of course. Or a wooden spoon.)
2. Add the powdered sugar, honey, and cinnamon. Beat on low until the powdered sugar is incorporated, then beat on medium for a bit.
3. Scrape the sides and bottom, then beat again until it is smooth.
4. This recipe will fit into 6 4-ounce mason jars, or 3 half-pint mason jars.
5. Store this however you normally store butter. Put it in the fridge if you plan on keeping it for a while, or on the counter if it will be eaten within a couple days. Either way it should be served room temperature.

Recipe Notes

This will keep in the fridge for as long as butter keeps in the fridge, at least 5-6 months

Southern Living Buzzworthy Honey Recipes

http://www.southernliving.com/food/kitchen-assistant/honey-recipes

Boatright Sisters Honey Cake

 from The Secret Life of Bees

“‘These are Mary’s honey cakes. Cakes for the Queen of Heaven,’ August said.”

Prep time:   15 minutes | Cook time:  18 minutes | Makes 8 individual cakes

Ingredients

Cake

• 1/2 cup oil
• 3/4 cup sugar
• 1/3 cup creamed honey
• 1 1/2 teaspoon vanilla
• 1 egg
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 cups all-purpose flour
• 3/4 cup heavy cream
• 1/2 cup butter
• 2/3 cup honey
• 1/4 cup light brown sugar
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees. Grease 8 6-ounce custard cups.
2. In a large bowl, combine oil, sugar and honey until well blended, about 2 minutes. Beat in vanilla and egg. Scrape sides of bowl and beat until well combined.
3. In another bowl, stir together baking powder, salt and flour. Alternate adding the flour mixture and heavy cream to batter, beginning and ending with flour.
4. Fill each custard cup about 2/3 full of batter. Bake 20-25 minutes. DO NOT OVER BAKE.   Let cool about 5 minutes then remove from pan and place each cake on a small lipped serving plate.
5. Prepare glaze by melting butter in saucepan.  Add honey and brown sugar.  Bring to boil and stir until sugar is dissolved.  Remove from heat and stir in vanilla.   Poke honey cakes with a toothpick all over.  Brush or spoon glaze all over each honey cake until glaze is gone.  Allow cakes to cool completely.

• Inspired by: The Secret Life of Bees

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