Friday, November 29

CranHoney Chocolate Orange Scones

2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
6 tablespoons butter, cut into pieces
1 cup dried cranberries
1/2 cup dark chocolate chips or white chocolate chips
1 egg
1 tablespoon orange juice
1 teaspoon orange zest
1 egg white  1/4 cup Cranhoney
1/4 cup nonfat plain yogurt
prepared cinnamon-sugar
1/4 teaspoon salt 1/2 teaspoon vanilla

In large bowl, combine flour, baking powder, baking soda, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in dried cranberries, chocolate chips, and orange zest. In a small bowl, whisk together CranHoney, yogurt, orange juice, egg, and vanilla; add to flour mixture, stirring until just combined.  Turn dough onto lightly floured surface; shape into 8 inch circle (approximately 1 inch thick). Cut  into 8 wedges. Place on greased baking sheet, at least 1 inch apart. Brush with egg white and sprinkle with cinnamon-sugar.  Bake at 375 degrees for 15 to 20 minutes or until golden brown.

Friday, March 16

CranHoney White Chocolates

Have you ever made your own chocolates? Tried it with a little honey inside? Well...if you haven't, I really really think you should. It's a lot easier than it seems. Go to a local craft store and get a chocolate mold. I chose a square mold for these.  There should also be some Melts there, which is the chocolate used for making...chocolate. :-) I picked out the white chocolate to go with the Cranberry honey.

What you'll need:
Kid Paint Brush (new, not used) or a brush specifically for food.

First step: clean the mold and dry it. Using a double boiler, heat up the chocolate as the directions on the back of the package say. 

Second step: When the chocolate has fully melted, take the paint brush and slightly brush some of the chocolate in the mold. Make sure to brush a thin layer all around the individual mold leaving space in the middle open. Stick it in the freezer for about 45 seconds. Pull it out.

Third step: When the mold is out of the freezer, squeeze in a bit of CranHoney, just fill it right before it gets to the top of the mold.

Fourth step: Take a spoon and put more chooclate on the top of the honey. Make sure the honey is covered in the chocolate. Don't mix the honey and the newly added chocolate. This process should be done quickly so that the chocolate does not fall into the honey. Stick it back into the freezer for about 2 minutes.

Fifth step: Take out of the freezer and turn over the mold on a napkin or plate. If you want to make a fun design on the top, use the extra chocolate and dye it to whatever color you would like.

Mhmmmmm....Enjoy! :-)


Thursday, March 1

St. Patricks Day Cookies | PassionHoney Buttercream Frosting

A friend of mine absolutely loves to make cookies and collect cookie cutters. I text her the other day asking her if she had any St. Patricks Day cookie cutters....Yep. So she made these amazing sugar cookies and brought them to me so we could frost them. This recipe is slighty adapted from Tasty Kitchen's frosting recipe.

Make your favorite sugar cookie recipe and then follow these instructions for the buttercream frosting.

What you need:

  • ½ cups Unsalted Butter, At Room Temperature
  • 4 Tablespoons PassionHoney
  • 2 cups Powdered Sugar
  • 1 Tablespoon Heavy Cream
  •  Green Coloring

  • How you do it:

    In a stand mixer using the paddle attachment, cream together butter and honey for 2 minutes.

    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.

    Add another cup of powdered sugar, again mixing on low speed to incorporate.

    Add heavy cream at low speed. Mix on medium speed about 2 minutes until mixture is smooth. Put in a few drops of coloring to get the desired green color you want. Add more, if you want it darker.

    You may need to add additional powdered sugar as needed for desired consistency.

    Hope you enjoy!


    Thursday, November 17

    Fall | CranHoney Apple Chips

    I was flipping through a magazine (Autumn Cottage) and noticed that they had a section of apple recipes.I love apples. They are so crunchy and sweet! Probably one of the best snacks ever! :-)  One of the recipes was for apple it is with the little tangy taste of CranHoney.

    CranHoney Apple Chips

    What you need:
    2 cups of sugar
    1 cup water
    1/4 cup of CranHoney
    1/4 cup plus 4 Tablespoons lemon juice
    3 Apples (Your choice, I chose Gala)

    How you do it:

    1. Preheat oven to 200*. Line 2 baking sheets with parchment paper. Set aside.

    2. In a large pan over medium-high heat, combine sugar, water, CranHoney, and 1/4 cup of lemon juice. Bring mixture to a boil, and cook until sugar is dissolved. Remove pan from heat, and cool mixture to room temperature.

    3. Fill a large bowl with cool water and add the extra lemon juice to it.

    4. Cut the apples crosswise with a manual V-slicer. They should end up being about 1/16 inch thick. Put the sliced apples in the lemon water mixture.

    5. Take the apples out of the water. Dry the apples with a towel. Dip the apple slices in the cooled honey mixture. Let sit on a pan for 10 minutes. Put them in the oven and bake for 1 hour , or until they are dry. Turn off oven and leave apples in the oven for an additional hour.

    6. Carefully remove the apples and store up to 1 week.

    Hope you enjoy!


    Recipe adapted from Autumn Cottage Magazine

    Wednesday, November 9

    Fall | Mandy's Chili

    Here in Oregon we have a lot of rainy cold days and when those days come we all want something hot to eat. My friend Mandy came up with this chili recipe that uses our PlumHoney! Give it a try and let us know what you think!

    What you need:
    • 1lb of ground beef
    • Garlic powder
    • Salt and pepper
    • 3 cans diced tomatoes
    • 2 cans stewed tomatoes
    • 2 cans red kidney beans (RINSE!)
    • 1 package of chili seasoning
    • ½ bottle of plum honey

    How you do it:

    1. Cook beef all the way through. Sprinkle with garlic powder, salt and pepper while cooking.

    2. Combine the rest of ingredients in a slow cooker. Make sure to rinse the kidney beans. Add meat when after it has browned.

    3.Cook on low for 6-8 hours or high for 4-6 hours in slow cooker, stirring occasionally.

    4.Serve with sides (chopped onion, cheese, sour cream, and tortilla chips).


    Thursday, October 20

    Harvest Time | Grandma's Plum Cake

    Wow! The season of harvesting plums is coming to a close. Yesterday I had the opportunity to make this plum cake with my grandma! It was fun to hear about how this recipe started with her mom (my great-grandma). My grandma handed me a stack of recipes and information about plums to look over when I got home. I found a short paragraph on how plums/prunes came to Oregon:

    "The first plum tree sprouts came to Oregon by wagon train in 1847. By 1853, the first Oregon-grown Italian prunes were sold in Portland.*" Wow! I am flat out amazed at that history. Our farm was homesteaded in 1884 which was not long after the tree sprouts came here!

    What you need:
    1 1/3 cup mixed bisquick
    1 cup milk
    1/2 cup brown sugar
    2 tablespoons of Cinnamon
    1/2 cup PlumHoney
    1/4 cup of condensed milk

    How you do it:

    1. Wash 2 lbs of Plums

    2. Slice in half and remove pits
    3. Spread bisquick in the bottom of the pan

    4. Place the halved plums in the pan on their side until the pan is full.

    5. Sprinkle on the cinnamon.

     6. Spread on the brown sugar.

    7. Pour 1/4 of the PlumHoney on the pan mixture.  After this, spread on 1/4 cup of dried bisquick over the brown sugar.

    8. Pour on the condensed milk. Pour the rest of PlumHoney on the mixture. Bake in the oven about 45 minutes or until golden brown.
     9. Eat with icecream of just by itself! :-)

    I hope you enjoy this recipe! And thank you Grandma for sharing this recipe with me! I am very glad to know how to make this amazing Plum Cake that has been passed on through the generations!

    At the Dahlia Festival with my Grandma!


    *came from the Oregon Prunes are Plum Good article by the Oregon Processed Prune and Plum Growers Association.

    Wednesday, September 28

    PassionHoney Chicken Salad

    Liz came up with this recipe last week! We absolutely loved the tropical taste of PassionHoney blended into this salad. It's super easy to make, which is really nice when you have absolutely no time to think about how to make something. :-)

    What you need:

    4 cups cooked chicken, diced.
    3 celery ribs, chopped (like the photo above)
    1 cup dried cranberries
    1/2 cup toasted pecans
    1 1/2 cup of mayonnaise
    1/ 3 cup of PassionHoney
    dash of salt
    dash of pepper (or more, I love adding more pepper)

    Lettuce or green salad mix

    How you do it:

    1. Chop celery
    2. Cook chicken, dice (you can do this early in the day and just leave it in the fridge till you need it.)
    3. Chop pecans
    4. Combine chicken, celery, cranberries, pecans, and PassionHoney in a bowl. Set aside.
    5. Stir together mayo, salt, and pepper. Combine with chicken and stir together.
    6. Put it on some lettuce or a green salad mix.