Category Archives: Honey

Healthy and Hearty Oatmeal Cookies

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I eat my fair share of unhealthy desserts, but sometimes, I get on health kicks and even my desserts have to be healthy (doesn’t happen very often).  This was one of those times.

Most of the time when I try to make healthy desserts, they taste like crap… but these actually turned out really well.  The honey and little bit of brown sugar somehow gave them just enough sweetness and the chia seed added a nice crunch.  These are yummy treats for snacks and/or breakfast.

What’s your favorite healthy dessert?

 

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Healthy and Hearty Oatmeal Cookies
Adapted from: Food 

  • 3 tablespoons coconut oil
  • 1/4- 1/2 cup brown sugar (depending on taste)
  • 1/4 cup raw honey
  • 1 egg
  • 1 tablespoon water
  • 1/2 cup ap flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups rolled oats
  • ¼ cup chia seeds
  • ¼ cup raisins

Directions:

  1. Preheat oven to 350 degrees F.
    Spray a cookie sheet with nonstick cooking spray.
  2. Using a mixer with the paddle attachment, mix together the oil, brown sugar, honey, egg and water thoroughly.
  3. Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you’ve chosen.
  4. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.

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Pizza Flavored Homemade Wheat Thins

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Remember the new savory Kernel’s Seasons flavors?

Well, I used the pizza flavor to make homemade wheat thins.

I was going on a trip and wanted to make snacks.  When Kellen suggested crackers, I jumped at the opportunity because I’d never made them before.

I was extremely satisfied with them,  but next time I think I’ll add a little more liquid to them because they were a tad dry.  But, the flavor is great and I felt pretty proud that I made healthy, homemade crackers, thanks to Kitchen Stewardship.

What’s your favorite homemade version of a store-bought food?

 

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Homemade “Wheat Thins” Style Crackers Recipe
Adapted From: Kitchen Stewardship 

Ingredients

¾ cup white
¾ cup wheat flour
1 ½ Tbs. raw honey, melted (or honey)
½ tsp. salt
¼ tsp. paprika
4 Tbs. butter
¼ cup water
salt for topping

Directions:

  1. Combine the flour, salt and paprika in a medium bowl.
  2. Using a pastry blender or two knives, cut the butter thoroughly into the dry mixture until it looks like large crumbs, no bigger than a pea.
  3. Combine the water and honey in a measuring cup and add to the flour mixture.
  4. Mix well until combined and dough forms, but only as long as necessary for the most tender crackers.
  5. Use parchment paper, a lightly greased cookie sheet, or an ungreased baking stone.
  6. Only use one fourth of the dough at a time. Cover all your surfaces with flour and roll the dough as evenly as you can. You might flip the dough to make it easier to roll. Keep rolling until the dough is as thin as humanly possible without tearing. Use a pizza cutter or sharp knife and cut the dough into squares or triangles, about 1 1/2 inches each.
  7. Fork pokes make them look extra authentic. If you want all beautifully square crackers, you can trim the edges square.
  8. Make sure your oven is preheated to 400 F. If you have used a mat or parchment paper, just slide it onto a cookie sheet. If you don’t have either, you’ll have to move each cracker individually. Sprinkle the squares lightly with real salt, if Repeat with the remaining pieces of dough.
  9. Bake the crackers, one sheet at a time, until crisp and browned, 5 to 10 minutes.  If some of the thinner crackers on the edges brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely – even 30 seconds can turn them from golden brown to toast!  You want them to be almost crispy, but not totally breakable to deem them “done”, because they will crisp up a bit as they cool.
  10. Remove the crackers from the oven and cool on the pan or on a rack; they cool quickly. These crackers will stay crisp for many days, but are best stored in airtight containers.


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Versatile Blogger Award {Sally Lunn Bread}

I got my first blogger award!! I’m absolutely honored and I was very excited when I got the email from beautiful Alaina.  She’s a wonderful blogger that I just found recently and have been loving her blog ever since.  She occasionally posts recipes, but mostly writes her thoughts on living.  Go check her out and be sure to read her “About Me”.  She’s very inspirational!!
Thanks, Alaina! Xoxo

Here are The Versatile Blogger rules:
  1. Thank the person who awarded you and link back to them in your post.
  2. Tell 7 random facts about yourself.
  3. Pass the award on to 15 new found bloggers. 
  4. Contact each blogger you want to pass the award on to and let them know you’ve done so, and let the giver of the award know you accept it…or not!

7 Random Facts about me:

1.  I’m a huge book nerd!!  My only problem is that I have two main loves:  Harry Potter and Jodi Picoult.  The problem?  There are no more Harry Potter’s and I’ve already read all of Jodi’s books!  I, of course, read books other than those, but they never compare.  For some reason, I really like reading about controversial, devastating things.  Weird, huh?

2.  I get really embarrassed when people compliment me.  I don’t take them well at all.  I always feel awkward and I blush a lot and never know what to say.  I think the problem is that I appreciate them so much, but I don’t know how to show my appreciation accurately.  I feel like no matter what I say, it won’t be as sincere as I really mean it.

3.  My favorite number is 12.  I’m not sure why, but I’ve always chosen the number 12 for everything.  It’s also the day of my birthday, so maybe that’s where it started.

4.  I keep a journal that I write in occasionally. In a jumbled mess, I just jot down everything I’m feeling, everything I’ve been doing, and everything else I have to say.  I should really do it more often because once I’m finished, I feel refreshed.

5.  I can’t think of anything I’m afraid of except for ceiling fans on high speeds.  I was always scared of them and then Final Destination came out with a movie and a girl suffered a death by a ceiling fan… I’m scarred for life.

6.  I’m a planner.  I plan my days out to a T and I can’t stand being late.  The only days I don’t plan things are when I don’t have to work, be anywhere, or go to classes.  So…basically never. 

7.  My only “requirement” from people is kindness.   I really believe that “kindness is a language the the deaf can hear and the blind can see.” –{Mark Twain}  I also like to describe things in quotes.😉
I’m supposed to pass it on to 15 newly found bloggers, but I’m going to add some that I’ve religiously followed for a while, too.:)
1. Karly @ Buns in My Oven
2. Gracie @ Girl Meets Life
4. Alyssa @ Life of bLyss
9. Molly @ Midwestern Touch
10. Estela @ Weekly Bite
11. Amber @ Almost Vegan
12. Nicole @ Heat Oven to 350
13. Jenny @ Fit Girl Foodie
14. Rachel @ Dressed 2 Dish
15.  Sheila @ Elements
All of these bloggers are awesome! 
I can’t even tell you how many blogs I read a day, so don’t feel left if I didn’t tag you!  I guarantee I read yours. :o)

Sally Lunn Bread + Honey Infused Brown Butter
Bread is still intimidating to me, so I followed this exactly.  It turned out wonderfully.  I brought it to a church dinner and it was the first thing gone! :o)
This recipe makes 1 9×5×3-inch loaf of bread. For a more traditional shape, you can double the recipe and bake it in a 9-inch (10 cup) tube pan. My changes to Heatter’s recipe were halve the recipe, further reduce the sugar, halve again the yeast (yes, halve, there was a lot!), swap out some water for additional milk and to streamline the directions to hopefully keep them as simple as possible.
2 cups (250 grams or 8 3/4 ounces) all-purpose flour
2 tablespoons (25 grams or 7/8 ounce) granulated sugar
1 teaspoon (5 grams) table salt
1 1/8 teaspoon (1/2 packet or 1/8 ounce) active dry yeast
3/4 cup (177 ml) milk
4 tablespoons (57 grams or 2 ounces) unsalted butter, softened
1 large egg plus 1 large egg yolk
In a large bowl, mix 3/4 cup flour, sugar, salt and dry yeast by hand or with an electric mixer.
In a saucepan, heat the milk and butter together until the mixture is warm (105 to 110 degrees); don’t worry if this butter isn’t completely melted. Gradually pour the warm ingredients into the dry mixture and mix with an electric mixer for 2 minutes or stir vigorously by hand with a wooden spoon for 3 minutes. Add the egg, yolk and another 1/2 cup flour and beat again for 2 minutes by machine or 3 by hand. Add the last of the flour and beat or stir until smooth.
Scrape down bowl and cover the top with plastic wrap. Let rise for one hour or until doubled. Meanwhile, butter and flour a 9×5×3-inch loaf pan. Once the dough has doubled, scrape it into the prepared pan. Cover with buttered plastic wrap and let rise for a total of 30 minutes. After 15 minutes, however, remove the plastic and preheat your oven to 375°F.
Bake for 35 to 40 minutes or until a cake tester inserted into the center comes out clean. Heatter says the bread should make a hollow sound if tapped with your fingertips but I haven’t weathered mine enough yet that I didn’t find it unpleasant.
Cool in pan for 5 minutes then turn out to a rack to cool.
Just to note, Heatter suggests that the bread be cooled out of the loaf pan but upside down on the rack, I presume to square off the loaf, so this is an option for more perfectly square bread.
Salted and Honeyed Brown Butter Spread
1 stick (4 ounces or 113 grams) unsalted butter, divided
1 to 2 tablespoons honey (use less for lightly sweet, more for a more traditional honey butter)
Few pinches flaky sea salt
In a small saucepan, melt half your butter over medium heat. Once melted, reduce heat to medium-low. The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Remove from heat and cool to room temperature. While it is cooling, leave the other half of the butter out to soften slightly (semi-firm is fine).
Whip softened butter with an electric mixer until fluffy. Slowly drizzle in the room temperature browned butter, honey and salt continue whipping until combined. Chill butter in fridge until a nice spreadable consistency, or until needed.
P.s. Go here to watch my sister, Angela Lewis, on Good Morning America!!! 
P.p.s Check out Lindsey’s awesome giveaway!!


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Honey Glazed Trail Mix

I’m very happy to inform you that I started a photography class last night.

I would like to think I can bake, but when it comes to photographing my baking…not so much.  So, I decided that a photography class would be a good first step.  It’s kind of hard to believe that a cake tastes delicious when you can clearly see that the cake does not look delicious, no matter how much I try to persuade you that it really does.  So please, photography teacher, help me!

My first assignment is to take a minimum twenty pictures using the rules of photography.  It’s due Tuesday.  I will be using my baked goods as one of my main subjects.  Bear with me!  There’s probably only so much you can do with a point and shoot camera.  Or maybe that’s just my excuse for sucking.  I hope the class helps because I just had to pay to be able to add any more pictures on here. 

Anyway, this has nothing to do with the trail mix I made, but I was excited and had to let you all know about it.  I guess I could tell you about the trail mix, though.  It’s delicious.  It’s a mixture of sweet and salty, which I love.  Every bite has a sweet, crunchy glaze wrapped around a salty piece of the mix.  So good, but warning:  it’s addictive.  I had to wrap it up in muffin cups and take it to work to pass out because I couldn’t stop eating it.

Also, I just realized I only took one picture of this recipe.  After I wrote the entire post about photography… Of course.

Honey Glazed Trail Mix
All Recipes
*You can add whatever you want, as you can see.  I added cheerios

  • 4 cups Rice or Corn Chex® cereal
  • 1 1/2 cups miniature pretzels
  • 1 cup pecan halves
  • 1/3 cup butter or margarine
  • 1/4 cup honey

Directions

  1. In a large mixing bowl, combine cereal, pretzels and pecans; set aside. Melt butter in a small saucepan; stir in honey and blend well. Pour over cereal mixture and stir to coat evenly. Spread in a jelly roll pan. Bake at 350 degrees F for 12 to 15 minutes or until mixture is slightly glazed, stirring occasionally. Remove from oven and cool slightly. Spread on waxed paper to cool completely.

Honey Glazed Trail Mix

I’m very happy to inform you that I started a photography class last night.

I would like to think I can bake, but when it comes to photographing my baking…not so much.  So, I decided that a photography class would be a good first step.  It’s kind of hard to believe that a cake tastes delicious when you can clearly see that the cake does not look delicious, no matter how much I try to persuade you that it really does.  So please, photography teacher, help me!

My first assignment is to take a minimum twenty pictures using the rules of photography.  It’s due Tuesday.  I will be using my baked goods as one of my main subjects.  Bear with me!  There’s probably only so much you can do with a point and shoot camera.  Or maybe that’s just my excuse for sucking.  I hope the class helps because I just had to pay to be able to add any more pictures on here. 

Anyway, this has nothing to do with the trail mix I made, but I was excited and had to let you all know about it.  I guess I could tell you about the trail mix, though.  It’s delicious.  It’s a mixture of sweet and salty, which I love.  Every bite has a sweet, crunchy glaze wrapped around a salty piece of the mix.  So good, but warning:  it’s addictive.  I had to wrap it up in muffin cups and take it to work to pass out because I couldn’t stop eating it.

Also, I just realized I only took one picture of this recipe.  After I wrote the entire post about photography… Of course.

Honey Glazed Trail Mix
All Recipes
*You can add whatever you want, as you can see.  I added cheerios

  • 4 cups Rice or Corn Chex® cereal
  • 1 1/2 cups miniature pretzels
  • 1 cup pecan halves
  • 1/3 cup butter or margarine
  • 1/4 cup honey

Directions

  1. In a large mixing bowl, combine cereal, pretzels and pecans; set aside. Melt butter in a small saucepan; stir in honey and blend well. Pour over cereal mixture and stir to coat evenly. Spread in a jelly roll pan. Bake at 350 degrees F for 12 to 15 minutes or until mixture is slightly glazed, stirring occasionally. Remove from oven and cool slightly. Spread on waxed paper to cool completely.