Feeds:
Posts
Comments

Posts Tagged ‘honey’

Hannah graduates from SDSU in a couple of weeks and it was her last day working in our group. Sticking with tradition, we had a food day—no nuts, no peanut butter. Hannah loves chocolate and deep dark chocolate cheesecake with honey ganache is irrefutably the most decadent chocolate dessert I make. And eat.

Perhaps it was the cool air breezing through the kitchen window when I opened the oven door, or maybe I overbeat the batter like a cheesecake novice that I am not.

deepest darkest chocolate cheesecake

But no matter what it was, the crack in my cheesecake made the perfect cranny for the ganache to nestle into like a silk scarf tucked into a cashmere coat.

ganache in cheesecake crack

Candid iPhone picture while slicing the cheesecake

I’m hoping I can make the same mistake again. And again. And again.

deepest darkest chocolate cheesecake

Deepest Darkest Chocolate Cheesecake with Honey Ganache is on foodnetwork.com. I’ve used the recipe since 2013 when I shared it in Save the bees, make chocolate cheesecake with honey ganache. I use the ganache recipe for a lot of my desserts because I like to use locally-harvested honey instead of corn syrup.

Don’t be afraid to add the coffee to the filling and to the ganache. Just like in Is that coffee in your cookie or just intensified chocolate, coffee simply deepens the flavor of the chocolate.

Sweet mistake wishes,

Staci

Advertisements

Read Full Post »

Here’s a [short] story of oat-packed, honey-sticking, fall-spiced energy balls.

They didn’t get made in time for the girls varsity state hockey tournament, but since the ingredients were already in my pantry, they made their way to sisters shopping trip. OK, so the hockey players needed the energy more than we did but I don’t know a mom who can’t use a tiny ball of get-up-and-go.

pumpkin spice energy balls

The recipe for spiced pumpkin energy balls is from Wholesome Magazine & Community. I substituted sliced almonds for the walnuts and due to availability, I substituted dry roasted sunflower seeds for the raw pumpkin seeds.

I’m not sure if this would help keep them together better but I would add an extra tablespoon or so of honey because the chilled balls fell apart when we ate them (luckily in the hotel parking lot). An easy solution to the crumbs would be to serve them in cupcake papers.

As they aren’t supposed to be, these aren’t sweet except for the dried cranberries. Next time I might ruin the healthy thing and sneak in a few mini semi sweet chocolate chips and dried cherries instead of cranberries.

Sweet & healthy shopping,

Staci

Read Full Post »

I never should have messed with it. The cookie recipe that my family will probably publish in my obituary, already tasted like pumpkin spice and everything nice. So I’m not sure why I thought our beloved pumpkin chocolate chip cookies would be even more cherished by turning them into sandwiches with marshmallow maple cream and chocolate drizzle.

pumpkin chocolate chip sandwich cookies with maple cream

Don’t get me wrong, these palm-size sandwiches taste like everything that’s charming about fall. They are soft, with bites of chocolate and warm spices, stuffed with creamy maple filling and a drizzle of glossy honey chocolate sauce.

But my family has more than 10 years under its soft pants belt with this cookie and they just weren’t interested in a change. I came home with a full container, vowing only to make them again for strangers.

Marshmallow Maple Creme

1 cup powdered sugar

1 cup (2 sticks) unsalted sweet butter, softened

1 (7-ounce) jar marshmallow creme

2 teaspoons maple extract

Beat together sugar and butter with an electric mixer on high for 2 minutes. Whip in the marshmallow creme and maple extract on medium speed until smooth. Set aside at room temperature for up to two hours.

Pumpkin chocolate chip cookies

1- 1/2 cups butter, softened (3 sticks)

2 cups brown sugar

1 cup sugar

1 can (15 oz) solid-pack pumpkin

1 egg

1 teaspoon vanilla extract

4 cups all-purpose flour

2 cups quick-cooking oats

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice (this is my own addition)

1 teaspoon salt

2 cups (12 oz) chocolate chips

Bake the cookies:

In a large bowl, cream butter and sugars. Beat in the egg, pumpkin and vanilla. In a large bowl, combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in the chocolate chips.

Drop by tablespoonfuls 2 inches apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Makes 10 dozen cookies.

Assemble the cookie sandwiches:

Turn half of the cookies upside down and spread a thick layer of marshmallow maple creme on the bottom of each cookie. Top each cream layer with another cookie, top side up. Drizzle each sandwich with honey chocolate drizzle (recipe below). Store in an airtight container at room temperature for two days.

Honey chocolate drizzle

1/2 cup semi sweet chocolate

1 tablespoon honey

1/2 cup heavy cream

Pour honey and chocolate in a small bowl. In a small saucepan over medium heat, slowly bring cream just to a boil. Tip hot cream into chocolate and honey; let stand for 1 minute. Stir until melted and smooth. Drizzle onto cookie sandwiches.

 
Have you ever messed with a beloved family recipe with not so raving results?
Sweet wishes,
Staci

*  *  *  *  *

Read Full Post »

Honey bees in the Dakotas are cold and disappearing. It’s not known yet how the honey slowdown will affect prices next year. But there is something you can do to support the little buzzers that are spending the last days of summer fanning feverishly to make millions of pounds of nature’s sticky liquid sweetener. Buy a couple of jars (honey has a long shelf life) and make it a staple in your weekly meal and dessert planning. You can start with this rich auburn-colored cheesecake drenched in sweet honey chocolate ganache.

Although I’ve only made this recipe twice — a wedding a couple of years ago and our Perry family reunion this summer — it’s at the top of my list when people ask me for my favorite, richest chocolate cheesecake.

I am especially delighted to use locally harvested honey from Adee Honey Farms, located in my dad’s home town of Bruce, South Dakota. The town’s annual festival is even called Honey Days. [Sticky] Sweet, huh?

To learn why there is a honey slowdown this year, read Cool temps hamper Dakota honey production featuring Adee Honey Farms on TwinCities.com via  Pioneer Press.

Get the recipe for Deepest Darkest Chocolate Cheesecake on FoodNetwork.com. I use the prepared coffee method. If you bake them in mini cheesecake pans, reduce the temperature to 275° and reduce the baking time to 20-25 minutes or just until set.

The National Honey Board has a load of great recipes on their website. (Tip: When you click on a category on the left-hand side, you’ll see a Show Recipes+ at the top, right-hand side. Click that and it will drop down with all the clickable recipes.) You can hang out with the National Honey Board on Facebook and Twitter (@NationalHoney) and you can easily pin honey recipes from their Pinterest board.

What are your favorite ways to use honey?

*   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *

This post is NOT sponsored by the bees or their industry. I like honey. I like to buy local. In the past, my sister and her husband let Adee Honey Farms place hives on their property near Bruce, S.D. and in turn they give them big jugs of honey. And my sweet sister shares them with our family. 

Read Full Post »

%d bloggers like this: