Posts Tagged ‘honey’
Strawberry Banana Granola
May 15, 2013 | 
Author Today I get to branch out and guest post on The Little Ferraro Kitchen! Go over and check out this recipe for strawberry banana granola.
STRAWBERRY BANANA GRANOLA
Source: Adapted from A Cozy Kitchen.
One year ago: Raw Cookie Dough Bites
Speculoos Oatmeal Raisin Cookie Dough Granola Bars
In my opinion the best granola bars are the soft chewy ones, and after the no-bake peanut butter granola bars I made I wasn’t sure a granola bar could get any better. But after seeing Lindsay’s recipe for oatmeal cookie dough granola bar in her Cookie Dough Lover’s Cookbook, I decided that the granola bar base from the peanut butter bars were destined to be combined with cookie dough. And not just any cookie dough, but an oatmeal raisin cookie dough with Speculoos cookie butter mixed in. I even went so far as to mix the cookie butter into the granola bar base itself. They may not be the healthiest granola bars, but they taste just like an oatmeal raisin cookie but are better for you than a cookie! Which means they are highly addicting.
One year ago: Flavor-Injected Glazed Ham
SPECULOOS OATMEAL RAISIN COOKIE DOUGH GRANOLA BARS
Makes 12 bars
Ingredients:
COOKIE DOUGH
2 Tbsp unsalted butter, room temperature
2 Tbsp Speculoos (or Biscoff) cookie butter
2 Tbsp sugar
1/4 cup brown sugar
1 Tbsp milk
1/4 tsp vanilla extract
1/4 cup + 2 Tbsp all-purpose flour
1/4 cup + 2 Tbsp quick oats
1/8 tsp salt
1/8 tsp cinnamon
1/2 cup raisins
1/2 cup chopped walnuts (optional)
BAR BASE
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup Speculoos (or Biscoff) cookie butter
1 tsp vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
Directions:
- Line an 8 x 8 inch baking pan with parchment paper, leaving some overhanging over two opposite edges. Set aside.
- Make the cookie dough: In a medium bowl, beat butter, Speculoos cookie butter, and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour, oats, salt, and cinnamon on low speed until incorporated. Fold in raisin and walnuts.
- Make the bar base: In a large sauce pan, add butter, brown sugar, honey, and Speculoos cookie butter. Heat over meadium-low, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
- Stir in the oats and crispy cereal until well coated. Pour half into the prepared pan. Press the mixture evenly into the pan. Sprinkle the cookie dough over the top followed by the remaining oat mixture and gently press with your hands until evenly spread and flat.
- Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.
Source: Cookie dough adapted from The Cookie Dough Lover’s Cookbook, by Lindsay Landis. Granola bars adapted from Two Peas and Their Pods.
Posted in Appetizers & Snacks, Breakfast, Granola | 
Tags: honey, oats, raisins, speculoos, walnuts | 
12 Comments »
Lip Balms
Valentine’s Day is officially one week away folks! So let’s gets our lips soft and ready with some homemade lip balm. You’ve ever got two different options to choose from! The bases for both are the same but with slightly different additions so if you have a flavor idea to build upon these, go for it!
But first you need a couple of things. I bought my beeswax, shea butter and peppermint essential oil from Whole Foods, however the beeswax was in a solid pound block that I had to struggle with to cut. But I’ve been told you can find beeswax and oil-based candy flavorings at craft stores, which is where I buy my colored candy melts. Also, I used mini plastic bead containers from Joann Fabrics for the peppermint lip balm and and 0.25 oz. mini glass jars from Freund Container & Supply for the honey lip balm. But you can really use anything you want that is lip-balm sized. Ready?
The first bath I made was the peppermint and it reminded me a lot of Burt’s Bees lip balm. If that doesn’t convince you to make this lip balm I am not sure what will. And it was so easy to make, I immediately set out to start another batch!
The second batch was a honey lip balm with some pink candy melts mixed in for a little festive coloring. Unfortunately, the pink candy melts didn’t add hardly any color, so next time I would use red instead. But it did add a hint of sweetness along with the honey, which was quite lovely. But don’t try to east it because it will definitely still taste like beeswax, haha.
One year ago: Whole Wheat Blueberry Cottage Cheese Pancakes
Two years ago: Velveeta Chicken & Veggie Mac
PEPPERMINT LIP BALM
Makes 1.5 dozen (depending on container size)
Ingredients:
3 Tbsp (1 oz.) beeswax
2 Tbsp coconut oil
4 Tbsp shea butter
5-10 drops of peppermint (or your favorite) essential oil
Directions:
- Melt beeswax in a small pan over low heat. Add coconut oil, shea butter, and essential oil to the mixture.
- Using a small spoon, pour the melted liquid into your lip balm containers.
- Cool completely to harden. Cover with cap and decorate or label if you’d like.
HONEY LIP BALM
Makes 1.5 dozen (depending on container size)
Ingredients:
3 Tbsp (1 oz.) beeswax
2 Tbsp coconut oil
4 Tbsp shea butter
4 pink candy melts
1 Tbsp honey
Directions:
- Melt beeswax in a small pan over low heat. Add coconut oil, shea butter, candy melts and honey to the mixture.
- Using a small spoon, pour the melted liquid into your lip balm containers.
- Cool completely to harden. Cover with cap and decorate or label if you’d like.
Source: Both lip balms adapted slightly from Cheeky Kitchen.
Brussels Sprouts with Honey Vinaigrette
After the Secret Recipe Club took a break in December I was excited to get back into it this month! To start out the new year, I was assigned to Life on Food and I really wanted to make the Garlic Lover’s Pizza, but since it was made from another SRC member I decided to pick something that hasn’t been featured on a SRC reveal day yet.
Brussels are in season so I knew I had to make this recipe once I saw it. Side dishes are not things I regularly think about past heating up some frozen vegetables, so it was quite a treat to have these instead. I could have eaten an entire plate of these Brussels as the main course.
In case you were wondering about that chicken in the background, it’s Lemon Brown Sugar Chicken made with Meyer lemons.
Two years ago: Almond Crusted Chicken with Scallion Beurre Blanc
BRUSSELS SPROUTS WITH HONEY VINAIGRETTE
Serves 4
Ingredients:
16 oz. Brussels sprouts, bottoms cut off and halved
1 Tbsp olive oil
Salt and pepper
VINAIGRETTE
1 Tbsp honey
2 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
Pinch of coarse salt
Directions:
- Preheat oven to 375 degrees.
- Put Brussels into a bowl and toss in olive oil. Season with salt and pepper and spread out on cookie sheet.
- Roast for about 35 minutes. They should begin to turn brown.
- While cooking put ingredients for vinaigrette into a small bowl and whisk together until well combined. Set aside until Brussels sprouts are done roasting.
- Toss Brussels sprouts in vinaigrette and serve immediately.
Source: Life on Food
California Quesadillas with Honey-Balsamic Dipping Sauce
Tonight marks the end college football until fall. The BCS National Championship Game is my version of the Superbowl, since I don’t have a pro team that I am completely faithful to (I tend to lean towards the Buffalo Bills and the Dallas Cowboys). Although both are great reasons to bust out a lot of great food, which I definitely am faithful to.
Unfortunately, my Ohio State Buckeyes were ineligible for any BCS bowl game this year. If this were not the case, the 12-0 season would’ve lined up Ohio State to battle for the title against Notre Dame instead of Alabama. Boo hiss. Hopefully they will continue to play well next season when the ban is lifted. Until then… down with the SEC tyranny!
For those of you looking for a less glutinous choice while watching football tonight, try these quesadillas. The whole wheat tortillas are packed with chicken, artichokes, sun-dried tomatoes, avocado and mozzarella cheese. Then dip to your hearts content into the honey-balsamic sauce and be prepared to not want to share.
Two years ago: Red Velvet Shortbread Cookies
CALIFORNIA QUESADILLAS WITH HONEY-BALSAMIC DIPPING SAUCE
Serves 2 (as a meal)
Ingredients:
QUESADILLAS
4 whole wheat tortillas
1 cup shredded mozzarella cheese
1 cup cooked, shredded chicken breast
1/2 cup chopped artichoke hearts (I omitted because I didn’t have any on hand)
1/4 cup julienned sun dried tomatoes packed in olive oil, drained
1/2 avocado, sliced
DIPPING SAUCE
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 Tbsp honey
1 clove garlic, minced
Salt & pepper
Directions:
- Prepare the honey-balsamic dipping sauce by combining balsamic vinegar, oil, honey, garlic, salt, and pepper in a jar with a tight fitting lid, or bowl. Shake or whisk until combined. Set aside.
- Place two tortillas on a flat surface and spread 1/4 cup shredded cheese on each one. Split cooked chicken, artichoke hearts, sun dried tomatoes, avocado, and remaining cheese between both tortillas, then top with remaining tortillas. Heat a large skillet over medium heat then spray with non-stick spray. Slide one quesadilla into the skillet then cook until golden brown, about 2-3 minutes. Flip then cook until the other side is golden brown. Slide onto a plate and repeat with remaining quesadilla. Cut into slices and serve with dipping sauce.
Source: Adapted from Iowa Girl Eats.
Posted in Appetizers & Snacks, Chicken, Entree | Tags: avocado, balsamic vinegar, honey, mozzarella, sun-dried tomatoes, tortillas, whole wheat | 10 Comments »
Sweet Potato Pie Oat Bars
I need to vent about college football for a minute. First of all, cannot believe we went into overtime against Wisconsin! That game was so low scoring, and the fact they came back at the very end to tie it up shocked me. Thank goodness we won in just one overtime. I don’t think I can handle many more overtime games this year (second one to date). But then both Kansas State (#1) and Oregon (#2) managed to lose their games. I’ve been hoping the Ducks would take the national championship for YEARS now, so that was most upsetting to me. I know a lot can still happen this coming weekend but it’s just a big implosion at the moment. And to think, if Ohio Sate was BCS eligible this year we may have been one of the top 4 right now. Ahh!! But let’s talk about food…
Originally this recipe was called granola bars. I changed it because normally granola bars are not made using an egg, and these bars are softer than even the softest, chewiest granola bar I’ve ever had. Hence oat bars. These would make for a great snack while driving long distance for Thanksgiving, like me. They are nutritious and will get your taste buds in the holiday spirit without ruining your appetite for the feast.
Don’t forget that November is Better Nutrition Month, so keep piling on the orange stuff on Thursday.
Two years ago: Secret Ingredient Sugar Cookies
SWEET POTATO PIE OAT BARS
Makes sixteen 1×8-inch bars
Ingredients:
1 cup oats
1/2 cup 100% whole wheat flour
1/4 cup wheat germ
2 Tbsp ground flax seed
1/4 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp allspice
1/8 tsp freshly grated nutmeg
Half 15 oz. can Princella sweet potatoes, drained, baked and pureed (about 1/2 cup)
1 egg
1 tsp vanilla extract
1/4 cup applesauce
1/4 cup honey
1/4 cup chopped pecans
Directions:
- Preheat oven to 350 degrees. Line an 8×8-inch pan with parchment paper, allowing some to hang out over the edges, and coat with nonstick spray.
- In a medium bowl, mix dry ingredients together.
- In a separate medium bowl, add the sweet potato and stir in egg, and vanilla. Mix well until smooth and lump free.
- Add honey and apple sauce to the sweet potato mixture and stir until well combined.
- Stir in dry ingredients until well moistened. Add the pecans and mix until distributed.
- Pour into prepared pan, and bake for 25-30 minutes or until set.
- Allow to cool for 5 minutes before removing from pan, using the extra amount of parchment paper to lift. Cut into bars.
Source: Adapted slightly from A Stool At The Counter.
Disclosure: I was sent two cans of Princella Sweet Potatoes from RMD Advertising to help promote Better Nutrition Month. I was not compensated for this post. Thoughts and opinions are my own.
Posted in Appetizers & Snacks, Breakfast, Granola | Tags: applesauce, flaxseed, honey, oats, pecans, whole wheat | 5 Comments »
Sweet Potato Gnocchi with Sage Browned Butter Sauce
Hello all! You can catch my sweet potato gnocchi over on Michelle’s blog Pour L’amour Du Beurre today.
SWEET POTATO GNOCCHI WITH SAGE BROWNED BUTTER SAUCE
Source: Adapted from Steph’s Bite by Bite.
Posted in Entree, Pasta, Vegetarian | Tags: browned butter, cinnamon, honey, sage, sweet potato | 1 Comment »
No-Bake Peanut Butter Granola Bars
I’ve been told my poster presentation went well yesterday. I was dying all day to know how it went, and I am still craving more details but it will have to wait until they return Wednesday night. Ahhhh! But until then…
Chewy granola bars are my absolute favorite. I’ve tried making granola bars in the past, but they never turn out quite as chewy as I would like. Then I cam upon the no-bake granola bar and it changed everything. Especially since this particular recipe includes peanut butter. I even added some mini Reese’s pieces to them instead of mini chocolate chips. Happiness really can come in bar form.
NO-BAKE PEANUT BUTTER GRANOLA BARS
Ingredients:
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy peanut butter
1 tsp vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
3/4 cup chopped pretzels
1/4 cup mini Reese’s pieces
Directions:
- Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.
- In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
- Stir in the oats, crispy cereal, and pretzels. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.
- Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.
Source: Adapted slightly from Two Peas and Their Pods.
Posted in Appetizers & Snacks, Breakfast, Granola | Tags: honey, oats, peanut butter, pretzels, Reeses, rice | 33 Comments »
Review: G.H. Cretors’ Popped Corn & Peanut Butter and Chocolate Popcorn
Popcorn is everywhere. At the movies, sporting events, parties – you name it. Along with it’s frequency, it is no surprise that there are a variety of flavors to satisfy everyone’s cravings. G.H. Cretors has taken it a step further by introducing a sweet and salty combination of caramel corn and cheese corn in the same bag, called the Chicago Mix. (G.H. Cretors also makes Kettle Corn, Caramel Nut Crunch with fresh roasted cashews and almonds, as well as “Just the Cheese Corn” and “Just the Carmel Corn” for those who do not agree with the combination of sweet and salty.)
This new mix is made using a special, “mushroom” variety popping corn, contains only all-natural ingredients, is free of GMOs and certified Kosher. The caramel corn is made the old fashioned way: by hand, in copper kettles. Cane sugar, brown rice syrup (a non-GMO alternative to corn syrup with a lower glycemic impact) and real butter is heated over a flame and then stirred slowly by hand to develop its rich complex flavor and crunch. For the cheese corn, real cheddar cheese is melted in special kettles and then gently mixed with locally-grown, air-popped corn.
But the real question is, does it taste good? Cheesey popcorn is wonderful, as is caramel, but together? I wasn’t sure what I would think of this particular sweet and salty combo. When told that I would be sent the caramel and white cheddar popcorn separately in addition to the Chicago Mix, I was convinced that I would end up preferring it that way. But I am here to tell you that those segregated bags are just plain wrong. These two kinds of popcorn were meant to be together in one bag.
To continue the pairing of sweet and salty, I decided to make my own version using their Kettle Corn and adding my favorite sweet and salty combo ever – peanut butter and chocolate! We are only at week 2 of football season so I truly hope you are not tired of having your Saturdays filled with this pairing. I myself find it difficult to imagine ever growing tired of it. This popcorn involves a caramel-ly peanut butter coating with a drizzle of melted chocolate. You could even add in peanuts or miniature Reese’s cups.
Find out more about G.H Cretors on their Facebook page, and be sure to check out their current sweepstakes!
P.S. This week a #14 Ohio State plays at home vs. UCF.
One year ago: Buffalo Chicken Meatball Subs
PEANUT BUTTER AND CHOCOLATE POPCORN
Makes 8 cups
Ingredients:
8 cups plain popcorn (I used G.H. Cretors’ Kettle Corn)
1/2 cup honey
1/2 cup sugar
1/2 cup peanut butter
1/2 tsp vanilla extract
1/2 cup semi-sweet chocolate chips, melted
Directions:
- Place popcorn in a large bowl and line two baking sheets with parchment paper; set aside.
- In a medium pan over medium heat, mix the honey and sugar and bring to a boil. Let it simmer for 2 minutes or until slightly darker in color, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla.
- Immediately pour the peanut butter caramel over the popcorn and stir until completely coated. Transfer to parchment lined baking sheets and spread evenly. Using your hands (carefully) break apart the popcorn. This way there are individual kernels. Drizzle with melted chocolate and let sit until chocolate hardens.
Source: Adapted from A Cozy Kitchen.
Disclosure: I received bags of G.H. Cretors’ popped corn for free from Crier Communications. I was not compensated for this post. Thoughts and opinions are my own.
Posted in Appetizers & Snacks, Reviews, Sports Events | Tags: buckeye, honey, peanut butter, popcorn, sugar | 2 Comments »
Mango Frozen Greek Yogurt
Here it is, the finale of Chobani week complete with the announcement for the winner of the Chobani giveaway. Want to know if you are the lucky recipient of all 6 blended Chobani Greek yogurt flavors which I have been dangling in front of you for the past week? Click HERE to find out! I have also e-mailed the winner, who has 48 hours to respond with their mailing address.
But don’t leave yet, it’s Mango Monday and I still have one last Chobani recipe to share with you. And guess what? It’s a frozen yogurt recipe that does not require an ice cream maker!
I decided not to pack my ice cream maker for my month long stint away from home (here I was thinking I was being rational by not packing large kitchen items), so when the time inevitably arrived that I craved homemade ice cream/frozen yogurt, I was kicking myself. I didn’t even bring my popsicle molds! Thankfully the food blogging world had already found a way around the need for an ice cream maker. As a bonus, this method can create both a soft serve or a more ice cream-style frozen yogurt.
This mango frozen Greek yogurt was healthy enough to have it for breakfast this morning. You better make this, because I know you want to be like me and have the breakfast of champions.
MANGO FROZEN GREEK YOGURT
Makes about 2-1/2 cups
Ingredients:
1 ripe mango, pitted, chopped, and frozen (about 1-1/3 cup)
1-1/3 cup 2% Mango Chobani Greek yogurt
2 Tbsp honey (add more or less to taste)
1 tsp vanilla extract
Pinch sea salt
Pinch nutmeg
Directions:
- Add all ingredients to a food processor and pulse a few times to break up the peaches. Turn the processor on and let it run until it forms a creamy consistency with a few smaller pieces of peach remaining (but be careful not to over-process or you’ll end up with soup), scraping down the sides of the bowl as necessary.
- Serve immediately (soft-serve-style), or freeze for 1 to 2 hours until stiff (ice cream-style). If there is any leftover, freeze and then let it sit at room temperature for 20 minutes before eating (gelato-style).
Source: Adapted slightly from An Edible Mosaic.
Disclosure: I was sent six 16 oz. tubs of blended Chobani Greek yogurt. I was not compensated for this post. All thoughts and opinions are my own.
