Ingredient: honey

Vanilla Honey Peanut Butter


Print Recipe
 Vanilla Honey Peanut Butter
The Foodie Chef Recipe
Prep Time 20 minutes
Servings
6-7 6 oz jars filled
Ingredients
Prep Time 20 minutes
Servings
6-7 6 oz jars filled
Ingredients
Instructions
  1. Add peanuts to food processor and blend for about 5 minutes until it liquifies
  2. Add oil, honey, vanilla, vanilla paste, and salt. Blend until combined and the desired consistency.
Recipe Notes

I used a piping bag to fill the containers.

 

Apple Honey Cake

Print Recipe
 Apple Honey Cake
adapted from The New York Times recipe
Servings
Ingredients
For the Cake
For the Glaze
Servings
Ingredients
For the Cake
For the Glaze
Instructions
Make the Cake
  1. Heat oven to 325 degrees and position a rack in the middle of the oven. Butter and flour a 9-inch cake pan, preferably a springform pan.
  2. With an electric mixer, cream the butter and sugar, then add honey and whip for 1 minute, until fluffy. Beat in eggs one at a time, until well incorporated, then whip for 2 minutes. Stir in grated ginger, candied ginger, and lemon zest.
  3. Whisk together flour, cinnamon, salt and baking powder and add to bowl, mixing briefly to make a stiff batter. Pour batter into prepared pan.
  4. With a paring knife, cut slits in each of the apple quarters on the rounded, outer part of the wedge, slicing partway through at 1/8-inch intervals. Arrange apple quarters slit-side-up over the batter. Sprinkle surface with 1 tablespoon sugar.
  5. Place cake pan on a baking sheet and put on middle rack of oven. Bake for about 45 minutes, or until an inserted skewer emerges dry. (It took about 52 minutes for me) If cake is browning too rapidly, tent with foil until done. Cool on a rack, then carefully unmold.
Make the Glaze
  1. Put sugar, honey and lemon juice in a small saucepan over medium heat, stirring until sugar is dissolved and mixture bubbles, about 2 minutes. Paint surface of cake and apples with warm glaze. Cake will keep for several days, tightly wrapped, at room temperature.

Fairy Marshmallows

Print Recipe
 Fairy Marshmallows
These colorful, squishy, pretty and fantastic globs of love are perfect for kids parties, easter, and more! I gave them to my little nieces who gobbled them up with HUGE smiles on their faces. A friend of mine even said they tasted better than the kind you buy at the store, thanks, Jenn! 🙂 Anyway, they’re a must and pretty easy to make. The only drawback are the dishes, womp womp…
Prep Time 25 minutes
Passive Time 8 hours
Servings
4
Ingredients
Prep Time 25 minutes
Passive Time 8 hours
Servings
4
Ingredients
Instructions
  1. Lightly cover a 9×13 pan with nonstick spray; line with parchment paper. (This will help keep the parchment paper in place).
  2. Pour 1/2 cup water into a stand mixer bowl fitted with the whisk attachment. Sprinkle gelatin on top. Set aside.
  3. In the meantime, put 1 cup water, sugar, and honey in a small medium saucepan over medium heat. Cook until sugar dissolves. Once sugar dissolves continue to cook the mixture without stirring until temperature reaches 240 degress F, about 12-15 minutes. Remove from heat and dip the bottom of the saucepan in a metal bowl filled with ice water and allow to cool to 210 degrees F. (this will happen very fast)
  4. Pour slightly cooled syrup mixture into gelatin mixture; beat on low until combined. Increase speed to high and beat until thick and fluffy and mixture triples in volume, about 10 minutes. Working quickly, divide mixture into four separate bowls and mix in food color (one color to each bowl). Using a lightly oiled spatula, scrape and layer each color into prepared pan. Using a lightly oiled knife or offset spatula drag and swirl it through the mixture to create a marbled effect. Do not over do. Smooth top surface (surface may not be completely even). Set aside in a cool place, (not the refrigerator) for 8 hours or overnight. Use a lightly oiled serrated knife and slice into 1 inch cubes. Cover cut sides with cornstarch and confectioner sugar mixture. Marshmallows will keep in an airtight container for up to 5 days.
Recipe Notes

-Have at least 3 spatulas on hand.

-Spray them with non-stick spray before even thinking about touching the marshmallows.

-When lowering the temperature of the candy mixture, put the sauce pan in a bowl of ice water- this will cool the whole amount faster.

-always. always, always use a candy thermometer and never under or over cook

-I like gel colors, not the liquidy watered down mess from the grocery store.