Peanut Butter Honey Truffles

Peanut Butter Honey Truffles
Cuisine: Dessert
A perfect sweet and salty snack to make at home, especially while you may be cooped up. Peanut Butter Honey Truffles with Coconut - a simple, unprocessed, healthy snack for a burst of sweet protein between meals. Kosher, pareve.
  • ¼ cup oats
  • ½ cup natural unsweetened peanut butter
  • ¼ cup honey (you can use 3 tbsp for a less sweet flavor)
  • ½ tsp vanilla
  • Pinch salt (if your peanut butter already has salt, skip this)
  • 2-3 tbsp dried shredded coconut
  1. Pulse the oats in a blender for 30-45 seconds till they become a powdery flour.
  2. Oats ground to flour in a blender.
  3. In a mixing bowl, stir together peanut butter, honey, vanilla, salt and oat flour.
  4. Peanut butter truffle filling in a bowl.
  5. Roll the peanut butter mixture into 1-inch balls.
  6. Peanut butter honey truffle balls on wax paper.
  7. Roll each ball in dried coconut to coat.
  8. Rolling truffle centers in coconut.
  9. Place truffles in the refrigerator. Chill for at least 30 minutes.
  10. Serve cold. Store truffles in the refrigerator.


Honey Taffy

Honey Taffy
Cuisine: Dessert
Both kids and adults will enjoy stretching the honey into taffy, and the longer you stretch the honey, the easier and more pliable the taffy becomes. To avoid a sticky situation, make sure any surface you set the taffy on is thinly coated with cooking spray. You can also wear latex gloves (coated with canola oil) to make the pulling a little easier.
  • Cooking spray
  • 1 pound honey (about 1½ cups)
  1. Step 1
  2. Line a baking sheet with parchment paper; lightly coat with cooking spray.
  3. Step 2
  4. Place honey in a medium saucepan. Cook over medium-low heat, uncovered, until honey begins to boil (about 8 minutes). Continue cooking until a candy thermometer registers 280°, about 10 minutes. Quickly pour mixture onto prepared pan, spreading evenly. Cool 20 minutes.
  5. Step 3
  6. Lightly spray your hands with cooking spray. Using your hands, fold the honey over itself to form a ball. Stretch honey into a long strand (about 2 feet long). Double strand back onto itself twice, pressing ends together. Continue pulling and folding honey for about 5 minutes or until the color changes from dark amber to a soft tan. Wrap in plastic wrap coated with cooking spray, and chill for 10 minutes.
  7. Step 4
  8. Coat a knife with cooking spray, and cut the taffy into 4 equal pieces. Roll each piece into a 12-inch log. Cut each log into 6 pieces. Roll each piece into a log, and wrap each piece in confectionary paper, cellophane wrappers, or wax paper.


Grandmas Honey Muffins

Grandmas Honey Muffins
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • 1 cup 2% milk
  • ¼ cup butter, melted
  • ¼ cup honey
  1. Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
  3. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Easy Roasted Vegetables with Honey and Balsamic Syrup

Cuisine: Vegetables
We all get busy and after a hard day sometimes don’t feel like putting a lot of effort into a meal. This super tasty Easy Roasted Vegetables with Honey and Balsamic Syrup comes to the rescue!
  • ½ lb brussels sprouts halved
  • ½ lb cut carrots
  • ½ lb halved small new potatoes white and purple
  • 2 large shallots quartered
  • 3 tbsp olive oil
  • ¾ tsp kosher salt
  • ½ tsp ground black pepper
  • 2 tbsp balsamic syrup
  • 1 tbsp honey
  1. Preheat oven to 425°. Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
  2. In a large bowl, toss brussels sprouts, carrots, potatoes and shallots with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
  3. Transfer the vegetables to baking sheet and roast until tender and caramelized, about 30 minutes.
  4. Place roasted vegetables back in bowl. Add remaining tablespoon olive oil, balsamic syrup and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.


Holiday Honey Cake

Holiday Honey Cake
12 servings
With the holidays coming up, maybe you're stuck trying decide what to make for the family for dessert. Check out this amazing sweet holiday cake treat, of course using honey!
  • 3 large eggs, separated
  • 3-1/2 cups all-purpose flour
  • 1 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1-1/3 cups brewed coffee
  • 1-1/3 cups honey
  • ¼ cup canola oil
  • ¼ teaspoon cream of tartar
  • 3 tablespoons butter
  • ⅓ cup packed brown sugar
  • 2 tablespoons 2% milk
  • ¾ cup confectioners' sugar
  • 1 teaspoon vanilla extract
  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Meanwhile, preheat oven to 350°. Sift flour, sugar, baking powder, baking soda, cinnamon, salt, cloves and ginger together twice; place in another large bowl.
  3. In a small bowl, whisk egg yolks, coffee, honey and oil until smooth. Add to flour mixture; beat until well blended.
  4. Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
  5. Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours.
  6. In a small heavy saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil; cook over medium heat until sugar is dissolved. Stir in confectioners' sugar and vanilla; cook until thickened, about 5 minutes.
  7. Run a knife around sides and center tube of pan. Remove cake to a serving plate and add glaze.


Whether you are craving turkey because it’s almost Thanksgiving, or are just needing another way to cook yours, here is a perfect recipe for turkey breast! Combined with honey, what more could you want? Let us know if you give this one a try!

YIELD: Makes 6 servings


1/2 cup



1/4 cup

orange juice


2 T

butter or margarine




1 1/2 tsp.

dried sage


1 tsp.

dried thyme


1 clove





3/4 tsp.



1/4 tsp.




boneless, skinless turkey breast


about 2 lbs.



Preheat broiler. Position oven rack 6 inches from heat source.

Combine honey, orange juice, butter, sage, thyme, garlic, salt and pepper.

Place turkey breast on rack set in broiler pan. Brush with some of honey mixture. Broil, brushing frequently with remaining mixture, turning turkey once, until no longer pink inside, about 40 minutes.

Let stand 5 minutes before slicing.


Spinach Salad with Honey Mustard Dressing

This is the perfect salad to keep the summer vibes continuing into fall! If you want the perfect amount of salty and sweet, this one is for you! Let us know if you try it out.

YIELD: Makes 2 servings


For Dressing:

3 T – honey

3 T – balsamic vinegar

1 T – Dijon mustard

1 clove – garlic

6 T – extra virgin olive oil

3/4 tsp. – salt

1/4 tsp. – ground pepper

For Salad:

1 cup – grape tomato, halved

2/3 cup – cucumber, cubed

4 oz. – grilled chicken breast, sliced

1/2 cup – jarred roasted red pepper, diced

2 cups – baby spinach, torn into bite sized pieces


Add all dressing ingredients into a blender and mix, or add ingredients to a bowl and use immersion blender to make dressing. Set aside.

In two pint sized mason jars, build salad by adding the following into each jar in the following order:

      • 1 1/2 tablespoons honey mustard dressing
      • 1/2 cup grape tomato
      • 1/3 cup cucumber
      • 2 oz. grilled chicken
      • 1/4 cup roasted pepper
      • 1 cup baby spinach

Close lid to jar and store up to 3 days.

When ready to eat, unscrew lid, shake out all ingredients into a bowl and enjoy!

Note: Store extra dressing in a sealed container in the refrigerator up to one week.


Honey Glazed Carrots

As if we didn’t love carrots enough, this honey glaze is the perfect touch to any roasted carrot recipe! Check it out:

YIELD: Makes 4 servings


1 T – butter or margarine

4 cups – carrots, sliced

1/4 cup – honey

1/2 cup – chicken broth

1/2 cup – orange juice

1/2 tsp. – orange zest, minced

1 tsp. – salt

1/4 tsp. – pepper


In large skillet over medium-high heat, melt butter. Add carrots and sauté for several minutes.

Add honey, broth, orange juice and orange zest.

Reduce heat to medium-low and simmer until carrots are cooked and liquid is thick.

Season with salt and pepper.


Calories 157 kcal; Fat 3 g; Sat Fat 2 g; Carb 33 g; Protein 2 g; Fiber 4 g; Cholesterol 8 mg, Sodium 799 mg; Potassium 465 mg; Calcium 48 mg; Iron 1 mg; Vitamin D 0 mcg


No Bake Peanut Butter Honey Bites

YIELD: Makes 15 servings, each serving is 2 bites

1/2 cup – peanuts, finely chopped
1 1/2 cup – old fashioned Quaker oats, divided
1/3 cup – flax seeds
1/2 cup – almond flour
3 T – unsweetened cocoa
2 T – peanut butter powder
2/3 cup – mini chocolate chips, divided
1/2 cup – peanut butter
1/3 cup + 1 T – honey
2 T – almond or soy milk


Line a sheet pan with parchment or wax paper.

Place peanuts in a small bowl, set aside.

In a food processor, combine 1 cup of the oats, flax seed, almond flour, cocoa, peanut butter powder and 1/3 cup of the chocolate chips. Pulse several times until it resembles coarse meal.

Add the peanut butter, honey and almond milk to the oat mixture and process until the mixture comes together.

Transfer the oat mixture to a large bowl and mix in the remaining oats and chocolate chips, your hands work best for this!

Scoop out 1” clusters of the mixture and roll  into a ball with your hands.  Then dip the bites in the finely chopped peanuts.  Place each ball on the sheet pan and chill in the refrigerator.

When the bites are chilled and set, store in an airtight container for up to a week.



Calories 214 kcal; Fat 13 g; Sat Fat 3 g; Carb 23 g; Protein 6 g; Fiber 4 g; Cholesterol 0 mg, Sodium 48 mg; Potassium 182 mg; Calcium 34 mg; Iron 1 mg; Vitamin D 1 mcg


You can substitute the peanuts, peanut butter powder and peanut butter for almonds, additional almond flour and almond butter.



These Honey Roasted Chickpeas are “Everything!”

Inspired by an everything bagel, these chickpeas are exactly what you need to pinch that craving! Chickpeas are high in protein as well as fiber, and are the perfect meal option! Just add a little honey to the mix, and we are sold!


YIELD: Makes 4 servings


For Chickpea Mixture:

1 (16 oz.) can


2 tsp.

vegetable oil

1/8 to 1/4 tsp.

sea salt

For Honey Mixture:

2 T

sourwood honey

1/2 tsp.

poppy seeds

1/2 tsp.

white sesame seeds

1/4 tsp.

caraway seeds

1/4 tsp.

dried garlic flakes

1/4 tsp.

dried onion flakes

1/4 tsp.

cracked black pepper


Preheat conventional oven to 400°F.

For Chickpea Mixture: Drain the chickpeas in a colander and thoroughly rinse with cold water to remove the can liquid from chickpeas. Completely pat dry the rinsed chickpeas. Place the dried chickpeas in a mixing bowl. Add vegetable oil and sea salt, and toss to evenly combine.

Place the chickpeas on an aluminum foil-lined sheet pan, spreading the chickpeas out evenly across the pan. Bake for approximately 30 minutes, pausing to shake the pan from time to time to evenly cook the chickpeas.

Baked chickpeas should have an even roasted color, remain whole and be crunchy in texture throughout (not soft inside). 

Remove the baked chickpeas from the oven (reserving the aluminum foil lined pan) and place in a mixing bowl.

For Honey Mixture: Immediately add the sourwood honey to the baked chickpeas and stir with a spoon to coat. Add the poppy seeds, white sesame seeds, caraway seeds, garlic and onion flakes and pepper to the chickpeas, then stir to evenly combine.

Immediately place the seasoned chickpeas back on the reserved aluminum foil lined sheet pan and bake, at the same 400°F, for approximately 10 more minutes. Remove from oven and allow chickpeas to cool to room temperature.

Finished chickpeas should be very crispy, golden glazed and fully coated by the ingredients.

Serve and enjoy!

Recipe courtesy of Chef Rob Corliss, made for the National Honey Board


Adding the honey towards the end of roasting helps prevent scorching on the chickpeas.

Adding the seasoning towards the end of roasting helps prevent them from burning and getting overcooked.

Enjoy the Honey Roasted “Everything” Chickpeas as a snack or use as delicious croutons on a salad, a soup, stew or chili topper.

Oven temperatures vary and so can cooking times, so keep a close eye on the chickpeas as they bake – and cook to your desired degree of crispness.