Posts Tagged ‘honey’

Craisin Oatmeal Chocolate Chip Cookies, Part Deux

Posted: 1st June 2013 by doomthings in Dessert, The Foodening
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I’ve made these before, but using a different recipe, one I found on the world wide interwebs.  They turned out a little crunchy (my fault, I cooked them exactly to time, but my oven cooks hot, so I should always check about 2 minutes before the recommended time).  This time, I looked to my trusty Better Homes and Gardens cook book.  You know, the three-ring binder version.  In doomthings fashion, I changed at least one thing in the recipe to try something new (instead of going classic).

Craisin Chocolate Chip Cookies Part Deux | doomthings

Ingredients (adapted from Better Homes and Gardens):

  • 3/4 cup unsalted butter, softened
  • 1 cup dark brown sugar
  • 1/4 cup honey
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cups bread flour
  • 2 cups quick oats
  • large handful of craisins
  • large handful of chocolate chips

Directions:

  1. In a large bowl, beat butter for about 30 seconds until nicely whipped.
  2. Add dark brown sugar, baking powder, baking soda, cinnamon, cloves, and honey.  Beat until combined.
  3. Beat in eggs and vanilla until combined.
  4. Gradually add flour.
  5. Stir in oats.  Stir in craisins.  Stir in chocolate chips.
  6. Drop by teaspoons onto parchment-lined baking sheet.
  7. Bake at 375 degrees F for 8 – 10 minutes or until edges are golden.

Because I was taking these to a Memorial Day BBQ gathering, I decided to make them bite sized, so they were quite small. One thing I did notice, is that they did not spread like I expected.  I think this is because of the oats.  They ended up smaller than I expected, which was bad because I kept popping them like candy; good, because everyone could have a bunch.  The cinnamon and cloves were optional, and actually make them taste more like fall treats than ones for summer.  I would probably leave out those spices next time for a more summery flavor.  The honey was actually a substitute for granulated sugar, which gave it a very nice “golden” flavor, if one can describe a flavor as golden.  Mmmm.  I have some leftover from the party upstairs.  I know what I’m having for lunch…

English Muffin Bread

Posted: 8th May 2013 by doomthings in Breakfast, The Foodening
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This is a re-post of an older post.  I made this and devoured it almost immediately (with the help of my husband) so originally, there were no pictures.  Now, there are pictures.  Also, I highly recommend you make this.  Right now.  Go.

Ingredients (adapted from One Good Thing by Jillee):

  • 5 1/2 cups warm milk
  • 3 packages (each package is 2 1/4 tsp) active dry yeast
  • 2 tablespoons salt
  • 3 tablespoons sugar
  • 11 cups bread flour

Directions:

  1. Mix all ingredients together.
  2. Let rise for 30 – 60 minutes (until about doubled).
  3. Spoon into (4) well greased (and floured) loaf pans.
  4. Let rise in pans until dough reaches the top of the pans (30 – 60 minutes).
  5. Bake in 350 degree oven for 45 minutes or until golden brown.
  6. 10 minutes before done, brush with melted butter.  Bread will be moist at first, so allow to cool completely before cutting.

My favorite part of this recipe is that I get to throw all the ingredients in the bowl, mix, and watch.  Most yeast bread recipes require the yeast to sit in vaguely warm water and activate.  This may be why the texture is so much moister and spongier than other yeast breads.

You can eat this bread as-is, but toasting slices is so worth the wait.  I did notice that I needed to toast a single piece on the “7” setting on my toaster oven.  This might be because it is such a moist bread.  Honey, jam, butter, or other bread-spreads are all fantastic on this bread!  It lasts barely two days in our house if we don’t control ourselves (I usually half the recipe to make just two loaves just for this reason).

A few notes:

  • On this go-round, I ended up having to let the dough sit overnight because I didn’t have time to bake it the same day.  While it still ended up tasting really good, but there was an additional fermented “sourdough” flavor, not unlike the flavor I like added to my pizza dough.  I would suggest that you don’t let it sit overnight.  Try to bake these the same day.
  • You’ll notice that the baked pictures look sort of funny and are smaller than the risen picture.  This is because they sat overnight.  Normally, the baked bread would be the same size as the pre-baked risen dough.
  • Lastly, I forgot to let the dough rise in the bowl.  This didn’t seem to affect the flavor or texture.  I just let the dough rise for twice as long in the pans.


Making the dough.
Ready to rise.
RISEN.
This looks funny because I let the dough sit overnight. Don’t do that.
Nom Nom!
Delicious with honey.

+ 20 deliciosity

Hot Chocolate Gets a Sugar-Lift

Posted: 6th May 2013 by doomthings in Drink, The Foodening
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Sooooo, I like hot chocolate.  More recently, I’ve started making it from scratch (and by scratch, I mean the recipe on the side of the Hershey’s unsweetened cocoa powder box), instead of buying packets, which are way too sugary for me.  (As a side note, the Starbucks hot chocolate packets are pretty good).   The original single-serving recipe calls for 2 tbsp of sugar.  It’s not bad, I love it!  However, this morning, I decided to try honey.  Mostly because we have lots and I don’t want it to harden and be unusable (it’s happened before!), but also because I’ve been wanted to experiment with honey as a sugar substitute.

If I’m being totally honest, I originally thought maybe honey had healthier attributes than sugar, which was my initial drive for the substitution.  After lots of research, I found that it won’t make much of a difference, and if it does, it will be very slight.  If you want to get picky, yes, it’s sweeter than sugar and while teaspoon-for-teaspoon honey has more calories, the thinking is that you’ll use less, perhaps in the long-run lowering your calorie intake from sweeteners.  I think this is probably crap for most people (people like them their sweets!), so I really think taste should be the driving factor.  Don’t take my word for it, check out both sides of the honey versus sugar argument and decide for yourself.  I know I’m not being any healthier and I want a different taste.  I’m happy with that.

Ingredients (adapted from Hershey’s Unsweetened Cocoa Powder box):

  • 2 tbsp unsweetened cocoa powder (dutch processed or other, contrary to popular belief, it doesn’t really make a difference)
  • 1 cup milk
  • 1 tbsp honey
  • dash salt
  • splash vanilla

Directions

  1. Combine cocoa powder and salt in a mug.
  2. Microwave milk until desired temperature is reached. (2 minutes works for me)
  3. Add vanilla and honey to milk, stirring until dissolved.
  4. Add milk mixture to mug and stir until dissolved.

The sugar version of this tastes good of course, but the honey version added just a hint of extra flavor.  I’ll be doing this from now on!

Honey Ginger Chicken

Posted: 20th March 2013 by doomthings in Dinner, The Foodening
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We don’t eat meat every night for dinner.  When we do, my husband usually throws together chicken or pork dishes that are always different and somewhat unique.  I found this recipe on Better Homes and Gardens via Pinterest and really wanted to try this “cooking” thing myself.  If you’ve read through Foodage, you can tell I prefer baking experiments.

Partly what intrigued me about this dish is it’s obvious use of cereal.  Oh yeah, if I could eat one thing all the time, it would be cereal.  I love cereal.  My husband can back me up on this.  Ironically, the use of cereal scared and confused me, so I ended up using breadcrumbs the first time.

Ingredients (adapted from Better Homes and Gardens):

  • 4 small skinless, boneless chicken breast halves (12 ounces total)
  • 1 tablespoon honey
  • 1 tablespoon orange juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • dash ground red pepper (optional)
  • 3/4 cup corn flakes (1/3 cup crushed)
  • 1/2 teaspoon dried parsley flakes

Directions:

  1. Spray a shallow baking pan with nonstick spray and place chicken breasts in the pan.
  2. In a small bowl combine honey, orange juice, ginger, black pepper, and red pepper (if desired).
  3. Brush honey mixture over chicken.
  4. Combine cornflakes and parsley flakes and sprinkle mixture over chicken to coat.
  5. Bake, uncovered, in a 350 degree F oven for 18 to 20 minutes or until chicken is tender and no longer pink (170 degrees F).

This was such an easy recipe and it turned out moist and flavorful.  The first time I made this, I used breadcrumbs and while it turned out just fine, I can definitely see why corn flakes would work really well.  The second time (this post), I used Special K (because that’s what we had in the house) and it was delicious!  The sweetness of the cereal was delicious with the honey in the glaze.  More ways to use cereal?  Always a plus.  + 10 creativity.

[my pictures will be posted when I make this recipe again.]

English Muffin Bread

Posted: 20th March 2013 by doomthings in Breakfast, The Foodening
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This is my very favorite bread ever.  Since trying it for the first time after finding it on One Good Thing by Jillee via Pinterest, my husband and I always try to find reasons to make it.  This is horrible, because I’m pretty sure it clogs my arteries with every bite.  Regardless, we make it all the time.

One reason we attempt to make this almost every week is that it is, as previously mentioned, delicious.  The other reason is that it is completely easy to make.  Perhaps tooooooo easy…

English Muffin Bread | doomthings

Ingredients (adapted from One Good Thing by Jillee):

  • 5 1/2 cups warm water
  • 3 packages (each package is 2 1/4 tsp) active dry yeast
  • 2 Tablespoons salt
  • 3 Tablespoons sugar
  • 11 cups bread flour

Directions:

  1. Mix all ingredients together.
  2. Let rise for 30 – 60 minutes (until about doubled).
  3. Spoon into (4) well greased loaf pans.
  4. Let rise in pans until dough reaches the top of the pans (30 – 60 minutes).
  5. Bake in 350 degree oven for 45 minutes or until golden brown.
  6. 10 minutes before done, brush with melted butter.  Bread will be moist at first, so allow to cool completely before cutting.

In the original recipe, rapid-rise yeast is used, which means you can skip the first rise and just let them rise in the pans.  I haven’t done this (because I don’t have rapid-rise yeast), but it makes the ease of this recipe double!  My favorite part of this recipe is that I get to throw all the ingredients in the bowl, mix, and watch.  Most yeast bread recipes require the yeast to sit in vaguely warm water and activate.  I wonder if this is why the texture is so much moister and spongier than other yeast breads.

You can eat this bread as-is, but toasting slices is so worth the wait.  I did notice that I needed to toast a single piece on the “7” setting on my toaster oven.  This might be because it is such a moist bread.  I like honey on it (a new development), but jam, butter, or other bread-spreads are just as good.  This bread would last maybe two days in our house if we didn’t control ourselves (I usually half the recipe to make just two loaves just for this reason).  + 20 delicious points.