Orange Honeybee Cake

Orange Honey Bee Cake

Author: Jennie

Recipe type: Cake

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

 

Inspired by Vintage Cakes

Ingredients

Cake

• 2¾ cup all-purpose flour
• 2 tsp. baking powder
• 1 tsp. kosher salt
• ¾ cup + 2 tbs. unsalted butter, at room-temperature
• ¾ cup brown sugar
• ⅓ cup honey
• 2 tsp. vanilla extract
• ½ tsp. Buttery Sweet Dough Bakery Emulsion (optional)
• 3 eggs, at room-temperature
• ½ cup buttermilk, at room-temperature
• ⅓ cup orange juice
• 1 tbs. orange zest

Honey Glaze

• ⅓ cup honey
• ¼ cup brown sugar
• 3 tbs. unsalted butter
• 2 tbs. orange juice
• 1 tsp. orange zest
• ½ cup sliced almonds, toasted

Instructions

1. Place a rack in the center of the oven and preheat to 350 degrees F. Grease a 9 by 3-inch springform pan.
2. In a medium-sized bowl, whisk together flour, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, sugar, honey, vanilla extract, and buttery emulsion. Cream until light and fluffy, about 5-7 minutes. Stop the mixer to scrape down the sides of the bowl at least once.
4. While the butter is creaming, whisk together the buttermilk, orange juice, and orange zest. Set aside.
5. Add the eggs to the butter mixture one at a time, whisking after each addition until the egg is fully incorporated. Scrape down the sides of the bowl after the addition of the third egg.
6. Add the flour mixture in 3 batches, alternating and ending with the buttermilk mixture. Scrape down the sides of the bowl to ensure the batter is mixed well.
7. Transfer the mixture to the prepared springform pan. Rap the pan firmly on the counter to release any air bubbles. Bake for 45-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
8. Remove from the oven and cool on a wire rack for 10 minutes. Using a kabob stick or tooth pick, poke holes in the top of the cake. Slowly pour the warm glaze over the top of the cake, waiting for it to soak into the cake after each drizzle; continue to drizzle until all of the glaze is gone. Top with toasted almonds.
9. Cool in the pan for an additional 30 minutes before removing the sides of the springform pan. Serve slightly warm.
10. Cake is best served warm. Reheat each slice in the microwave for 10-15 seconds.

Glaze

1. In a small saucepan, add honey, brown sugar, butter, and orange juice. Cook over medium-low heat until the brown sugar dissolves and the mixture just comes to a boil. Remove from heat and add the orange zest.

Spicy Honey Chicken

Spicy Honey Chicken

Ingredients

• 8 boneless skinless chicken thighs, about 2lbs (you could use breasts as well but thighs stay more moist)
• 2 teaspoons vegetable oil
Rub:
• 2 teaspoons granulated garlic (you can sub 1 teaspoon garlic powder here)
• 2 teaspoons chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon coriander
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 1/2 teaspoon chipotle chili powder
Glaze:
• 1/2 cup Honey
• 1 Tablespoon Cider Vinegar

Instructions

1. Combine the rub spices in bowl and mix well.
2. Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
3. While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2 Tablespoons of the honey glaze for later after the chicken has cooked to pour on right before serving. Take the rest and brush on chicken (both sides) in the final moments of grilling.
4. I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.

Chocolate Peanut Butter Goodness that's actually healthy!

Easy and Delish: No Bake Chocolate Bars

From: ihearexercisewillkillyou.blogspot.com - To keep these on the low-sugar side of things, use natural sugar-free peanut butter and dark chocolate. The two best sugar-free peanut butters I've found are Krema brand (we get it at Smith's in Utah), or the Organics brand peanut butter from Safeway. Both brands feature nothing but peanuts, and both taste great. 

The Best No-Bake Bars You'll Ever Eat
1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor, or refined if you don't like a strong taste of coconut- You can get this at any Vitamin or Health food store.  We get ours from Swanson Vitamins online.)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!

Easy repair for sun-damaged hair

Be ready for any summer occasion, with healthy looking summer hair!

For dry and damaged hair! Massage approximately 1/2 cup honey into clean, damp hair, let sit for 20 minutes, then rinse with warm water. You can also add 1 to 2 Tbsp of olive oil to loosen the honey for an easier application. For extremely sun-damaged hair, trying mixing honey with 1 to 2 Tbsp of a protein-rich ingredient, like avocado or egg yolk, which will help replenish the keratin protein bonds that UV rays attack. Treatment is usually applied once a month.

Light and easy summer snack

Grilled pineapple kabobs with creamy honey sauce

Reposted from InSockMonkeySlippers.blogspot.com:  Summer is almost here y’all and that means time to break out the grill! My family is just a little obsessed with grilling. When Friday rolls around the grill is fired up, music is whaling, the cooler is full, and our patio is packed with friends and family. In my opinion any weekend with a grill lit is an amazing one! One of my family’s favorite grilled desserts is grilled pineapple! So simple to make and when you pair it with honey yogurt dip it’s the perfect finale to any dinner! 

Grilled Pineapple Kabobs with Honey Yogurt Dipping Saucemakes 8

• 1 Dole pineapple
• cooking oil spray
• 8 to 10 bamboo kabob skewers
• 1 cup plain yogurt
• 3 tablespoons honey
• 1 tablespoon fresh chopped mint

1. Place bamboo skewers in water and let them soak for at least 5 minutes.
2. With a sharp knife, trim the pineapple. Starting from the top, slice the pineapple into quarters avoiding the core. Discard the core and slice the pineapple into 2″x2″ cubes.
3. Dry off the skewers and spray to coat with cooking oil spray. Spear the pineapple onto the skewer, about 5 pieces of pineapple per skewer.
4. Place the kabobs on a heated gas grill and grill for 4 minutes or until lightly chard. Flip the skewers over and grill for another 3 to 4 minutes until lightly chard. Remove to a plate and garnish with chopped mint.
5. To make the yogurt sauce: In a bowl, mix to combine yogurt and honey.
6. Serve the pineapple kabobs with the honey yogurt sauce.

Test Your Honey IQ and win!

Answer the questions on the National Honey Board's Facebook page correctly for a chance to win their daily drawing for a $50 AMAZON GIFT CODE, as well as the  $500 GRAND PRIZE. They're so sweet they'll even help you with the answer, which can be found onwww.storyofhoney.com. For the official rules, visit: www.honey.com.

Hint: Honey contains only one ingredient.... honey! 

Click this link to try your luck!  

Healthy "Blondies"

Gluten free, Paleo and Primal-diet friendly, no sugar or grain added... and they actually taste GREAT!

My daughter found this recipe at 

http://www.unrefinedkitchen.com/2012/11/03/almond-butter-chocolate-chip-blondies/ 

Almond Butter Chocolate Chip Blondies

Ingredients:
1/4 cup Nutiva coconut oil
1/3 cup honey
1/4 cup almond butter
1 egg
1/2 tsp. vanilla
1 1/4 cups almond flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1/4 – 1/2 cup chocolate chips

Directions:
1. Preheat oven to 350 degrees. Grease 8×8 pan or line with parchment paper.
2. Combine wet ingredients in a large bowl. Mix well with an electric mixer.
3. Combine almond flour, baking powder, baking soda and salt in a medium bowl and whisk to combine.
4. Pour dry ingredients into wet ingredients and mix well with mixer.
5. Mix in chocolate chips and spread batter in greased 8×8 pan.
6. Bake at 350 degrees for 15-20 minutes or until toothpick inserted in the center comes out clean.

Make Mothers' Day SWEET for Mom

How to Cook Honey Doughnuts

A Greek specialty - served with strong black coffee to complement the sweet, moist, nutty flavour of these delectable morsels.

INGREDIENTS: Preparation Time : about 30 minutes
Cooking time : about 5-10 minutes

• ½ pot of water
• ¾ oz fresh yeast
• 12 oz flour
• ½ tsp ground cinnamon
• Small pinch of salt
• 6 tbsp warm milk
• 2 eggs, beaten
• vegetable oil, for deep-fat frying
• 2 oz sugar
• 1 tsp ground cinnamon
• 4 oz blanched almonds, toasted and finely chopped

• For the syrup:
• 8 oz clear honey
• 4 oz sugar
• 1 tbsp lemon juice
• 1 cinnamon stick

STEPS:

1. Place 1/2 the lukewarm water in a small bowl and sprinkle the yeast over it. Stir well until all the yeast has dissolved, cover, and set aside in a warm place for 15-20 minutes, or until the mixture is frothy.
   
   
   
2. 
   
   Sift the flour with cinnamon and salt into a mixing bowl and make a well in the center. Pour in the frothy yeast mixture, the milk, and the remaining lukewarm water.
   
   
   
3. 
   
   Gradually stir in the flour mixture from the sides of the bowl, then beat in the eggs to form a smooth batter. Beat the batter vigorously until bubbles appear on the surface. Set aside.
   
   
   
4. 
   
   Make the syrup. Place all the ingredients in a medium-sized saucepan. Heat and boil the syrup for about 10 minutes. Allow to cool, then remove the cinnamon stick and set aside.
   
   
   
5. 
   
   Heat the oil for deep frying. Carefully place the batter, 1 tbsp at a time, into the hot oil and fry the doughnuts in batches for 3-5 minutes, or until puffed and golden brown, turning them as they cook. Continue with the remaining batter, and using a slotted spoon, transfer the cooked doughnuts to a dish lined with absorbent paper to drain.
   
   
   
6. 
   
   Mix together the sugar and ground cinnamon on a plate and roll each hot doughnut in the mixture to coat. Either arrange the doughnuts in a shallow serving dish, pouring the syrup over the doughnuts and allowing to stand for about 1 hour before scattering over the chopped almonds; or pile the doughnuts on to a plate and scatter with the chopped almonds, and serve the syrup separately.
   
   
   
7. 
   
   Finished.