Wednesday, June 22

Spice | PlumHoney and Ginger Cookies

So this was a very fun recipe to make! I had my friend Hannah and Susanna create this with me! We at first thought of making a molasses cookie with our PlumHoney, but then when we started making the recipe we thought that we should just completely switch out the molasses with the PlumHoney...It turned out amazing and everyone loved them!

What you need:
3/4 cup of oil
1 Cup Sugar
1/3 Cup PlumHoney
2 Eggs
2 1/2 Cups Flour
2 tsp. Baking Soda
1/4 tsp. Salt
1/2 tsp. Ground Cloves
1/2 tsp. Ground Ginger
1 tsp. Cinnamon
Addtional flour and sugar for rolling

How you do it:
Preheat the oven to 350 degrees. In a small bowl, combine flour, baking soda, salt, cloves, ginger, and cinnamon. Set aside.

In a medium sized bowl stir together the oil and sugar. Mix in the PlumHoney and eggs. Once it is mixed, add the dry ingredients. If needed, add in a little more flour if it looks to sticky.

Flour your hands and roll the dough into 1 inch balls and roll in sugar. Place 2 inches apart on the pan. Bake for 10 minutes. They will look like they expanded a lot, but they will shrink when they begin to cool. Sprinkle on a little more sugar and then let cool for few minutes. Transfer over to a wire rack to cool completely.

adapted from My Romantic Home


By the way, if you have a product you would like me to try with our honey send me an email at:

Wednesday, June 15

Strawberries and Honey | PassionHoney Strawberry Crepes

Crepes and definitely does not get better for a morning breakfast!  I've been noticing that the local strawberries are starting to pop up at the farmer's market and stores and it made me excited! The fresh summer fruit tastes amazing! Some of our friends grow the best strawberries in town and if you are in this area you should check out their store. 

For this recipe I used a basic crepe recipe from All Recipes, which was super easy and quick! For our family we always need to make things which are easy to make otherwise it would take forever to feed the 11 in our family! Cut up the strawberries first and then make the crepes!
For the Crepes-
What you need:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

How you do it:

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

When the crepe is done, take it off the pan and fold in a desired amount of strawberries. Sprinkle with powdered sugar and enjoy the sweet and tropical taste of these PassionHoney Crepes!

For the Strawberries-

What you need:

How you do it:
Cut up the strawberries into a large bowl and add about 1/3 cup of PassionHoney into the strawberries. Stir it together and set aside for the crepes.

I hope you enjoy this recipe! They taste amazing! Let me know what you think of the strawberries and PassionHoney combination!

See you next week with an amazing PlumHoney Ginger Cookie!


Wednesday, June 8

Pile of Cookies | CranHoney Spice Cookies

My friend Candace and her husband came by the Farmer's Market a few weeks ago and told me about this recipe! I was super excited about it and told her to send me the recipe! Since there are a lot of us living in our house when a recipe is amazing it won't last a day! These cookies were gone by the end of the day! I love using honey in recipes because it makes it very moist and melts in your mouth. I hope you enjoy this recipe as much as we all did!

Wednesday, June 1

Frozen Lavender & Honey Cream

Mhmmm....icecream. Homemade and wonderful! It is very easy to make and tastes amazing!!!
What you need:

1 3/4 cups cold heavy cream
4 large egg yolks

How you do it:

In a medium bowl, using an electric mixer, beat heavy cream to stiff peaks, then refrigerate. In a small pot, bring Lavender Honey to a boil over medium-high and cook 2 minutes.

In another medium bowl, using mixer, beat egg yolks until pale yellow. With mixer running, add hot honey in a slow, steady stream. Beat on high until mixture has cooled to room temperature, about 5 minutes.
With a rubber spatula, fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan.

Cover with plastic wrap. Freeze until set, 2 hours (or up to 1 week).

I hope you enjoy this recipe! Serve it with some shortbread or butter cookies!