Honey Nut Cookie Bars

Honey Nut Cookie Bars
Cuisine: Dessert
Honey Nut Cookie Bars - a super easy and versatile recipe that can use whatever nuts you like to combine with chewy honey caramel on a shortbread base. Delicious!
  • 1 cup butter
  • ⅔ cup lightly packed brown sugar
  • 2⅔ cups flour
  • ½ cup butter
  • 1 cup packed brown sugar
  • ⅓ cup honey
  • 2 tbsp whipping cream
  • 1 cup roughly chopped almonds
  • 1 cup roughly chopped pecans
  • ½ cup melted chocolate chips optional
  2. Cream together the butter and brown sugar.
  3. Mix in the flour until fully incorporated.
  4. Press into the bottom of a 9×13 inch, parchment paper lined baking pan.
  5. Bake at 350 degrees F for 20 minutes.
  7. In a medium sized saucepan combine the butter brown sugar honey and whipping cream.
  8. Bring to a gentle boil and simmer for only a minute or two before stirring in the almonds and pecans.
  9. As soon as the bottom has baked for 20 minutes, pull it out of the oven and spread the topping evenly over the base and return to the oven for an additional 20 minutes. Careful not to over bake these or the caramel top will go brittle and not chewy. If you have a candy thermometer you can test the top layer to ensure that it is somewhere between 245 to 250 degrees F when fully baked.
  10. Cool completely the pan on a wire rack.
  11. Drizzle the tops with the melted chocolate if you choose. These are exceptionally good without the chocolate too.
  12. Notes
  13. Note: this particular version used almonds and pecans but you can use 2 cups of nuts in practically any combination you like for this recipe. Sometimes I cut cookie bars like these in larger squares, then cut them in half diagonally to make little triangle cookies as pictured.


Spicy Honey Chicken Wings

Spicy Honey Chicken Wings
Cuisine: American
Looking for a way to spice up your 4th of July celebrations? Try these spicy honey chicken wings recipe to put a flavorful twist on a holiday classic.
  • 2 lbs of chicken wings
  • ¼ cup honey
  • ¼ cup hot sauce
  • 2 tablespoons butter
  • 1 fresno chile, diced
  1. Deep fry the chicken wings in vegetable oil.
  2. In a saucepan at medium-heat mix all the ingredients until well combined.
  3. Toss fried wings in the honey hot sauce mixture and serve.
  4. Tips:
  5. Make sure to use tin foil to catch drippings when grilling and also to cover when resting grilled items.
  6. Make sure to glaze your ingredients toward the end of the cooking time to prevent burning the sugars with the direct fire.
  7. Make sure you have a high temp on one side and mid-low temp on the other side of the grill to control internal cooking temperature of your meats and avoid overcooking.
  8. Make sure you season generously with coarse kosher salt, as some will be lost in the grilling process.


Grilled Spatchcocked Chicken With Honey, Chile and Lemon

Grilled Spatchcocked Chicken With Honey, Chile and Lemon
This recipe fulfills the fantasy of grilled chicken that is both juicy and charred. Spatchcocking and slashing the bird allow it to cook evenly and remain succulent as the spiced honey and lemon marinade caramelizes into a golden crust. A low-temperature grill and attentive flipping are essential to cooking the bird through without singeing the outside. Pay close attention to the skin during the first few minutes of cooking to make sure the grill isn’t too hot, then turn and baste regularly to cultivate bronzed, savory-sweet skin.
  • 1 (3½- to 4-pound) chicken
  • 2 tablespoons sea salt
  • 4 lemons
  • ⅓ cup clear, runny honey
  • 2 teaspoons dried oregano
  • 1 teaspoon dried Calabrian chile flakes or red-pepper flakes
  • ¼ teaspoon black pepper
  • Greek yogurt, for serving (optional)
  • 1 garlic clove
  • 2 tablespoons fresh oregano or marjoram leaves
  • Sea salt
  • ¼ cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 (15-ounce) cans chickpeas, rinsed
  2. The day before cooking, spatchcock and season the chicken: Remove the spindly wing tips by cutting through the first wing joint with heavy-duty kitchen scissors. Lay the chicken breast side down. Using the scissors again, snip along both sides of the spine to remove it. (Reserve or freeze the spine for stock.) Open up the chicken and flip it over, placing it breast up and with the legs toward you on your cutting board. With one palm on top of the other in the center of the breast, press down until you feel the cartilage crack and the bird lies flat.
  3. Use the tip of a sharp knife to make three parallel slices in each breast, then three in each leg; each incision should go down to the bone and be about 3 inches long. Rub the sea salt all over, including in the incisions, seasoning more heavily on the underside of the bird.
  4. In a small bowl, mix the juice of 2½ lemons with the honey, oregano, chile flakes and pepper. Pour ⅓ cup of this marinade over the chicken and refrigerate the remaining marinade for grilling.
  5. Trim the ends of the ½ lemon, then slice it into 12 very thin half-moons and remove any seeds. Tuck the lemon slices into each of the incisions on the chicken, sliding the cut side in and leaving the peel exposed.
  6. Place the chicken on a rimmed baking sheet, breast side up, and refrigerate, uncovered, for at least 12 or up to 24 hours.
  7. Two hours before cooking the chicken, take it out of the fridge to come to room temperature.
  8. Prepare the grill: Clean the grate thoroughly and light the coals. The bird should cook over low, indirect heat. The coals are ready when they’re gray and dusty, rather than glowing red.
  9. Place the bird on the grill, breast side down, discarding any liquid left behind. Watch your chicken like a hawk for the first few minutes and flip the bird if the skin starts to char. When the chicken is lightly colored, or after 10 minutes, flip it over and baste with the reserved marinade. Close the lid on the grill and cook for 40 to 50 minutes more, flipping and basting the chicken every 10 minutes.
  10. Meanwhile, prepare the chickpeas: Using a mortar and pestle, crush the garlic, oregano and ½ teaspoon sea salt. When it’s a chunky paste, stir in olive oil and lemon. In a large shallow serving bowl, toss the chickpeas with ¼ cup dressing and season to taste with sea salt. (Reserve the remaining dressing for the chicken.)
  11. When the chicken has been cooking for 60 minutes, take its temperature: The meat should feel firm and an instant-read thermometer should read 165 degrees when inserted near the bone of the thickest part of the breast and leg. The chicken may need another 5 to 10 minutes grilling with the lid closed. If you want more char on the breast, cook breast side down; if there is enough color, continue to cook breast side up.
  12. Once the chicken is cooked, set it on top of the chickpeas. If you have any remaining baste, pour it over the bird. Let it rest for 10 minutes before carving on a cutting board.
  13. Use a large knife or cleaver to remove both thighs and legs. Separate both breasts, then cut each in half crosswise, creating 8 pieces. Place the chicken pieces back on the chickpeas and drizzle the chicken with the reserved oregano dressing. Cut the remaining lemon into quarters for squeezing on top, and dollop with Greek yogurt, if desired.


Honey Glazed Pork Ribs

Honey Glazed Pork Ribs
Cuisine: Pork
The best way to cook pork ribs is low and slow, and then glaze them in a sticky sauce at the end. These ones take approximately 3 hours in the oven and are extremely juicy and tender when they are done. The sauce is an incredible mixture of liquid honey, tamari, and garlic that caramelizes slightly on the meat towards the end of cooking.
  • 2 racks of pork ribs (Order pork ribs from Butcher Box)
  • salt, to taste
  • coconut oil, for greasing
  • ½ cup honey
  • 2 tablespoons tamari or coconut aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  1. Directions
  2. Preheat the oven to 275 F (135 C).
  3. Flip the ribs so they are bone side up and check to see if there is a silvery membrane that needs to be removed. If it is still attached, use a knife to remove the layer and expose the bones.
  4. Season the ribs with salt to taste.
  5. Roll out a piece of aluminum foil and grease it with some coconut oil. Place the ribs meat side down in the center and wrap the foil tightly around them so that no air can escape. Place on a rimmed baking sheet and cook in the oven for 3 hours.
  6. After 3 hours, make the glaze by whisking the honey with the tamari, sesame oil, garlic powder, and onion powder together.
  7. Bring the ribs out of the oven and increase the oven temperature to 375 F (190 C). Open the foil carefully and allow the steam to escape before opening it up completely.
  8. Using a pastry brush, brush the glaze over the ribs. Return the ribs to the oven 10 to 15 minutes until the glaze becomes sticky.
  9. Serve the ribs with a side salad or greens.


Sheet Pan Honey-Mustard Salmon with Vegetables

Sheet Pan Honey-Mustard Salmon with Vegetables
Cuisine: Seafood
A quick seafood and vegetable dinner for one
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 medium carrot, trimmed and cut into ¼-inch-thick slices (about ½ cup)
  • ½ cup thinly sliced red onion (from 1 small onion)
  • 1 cup thinly sliced shiitake mushrooms
  • ½ teaspoon flaky sea salt
  • 2 tablespoons olive oil
  • ⅓ pound skin-on salmon fillet (about 1-inch thick)
  • 1 teaspoon butter, cut into four pieces
  • 3 shiso leaves, thinly sliced (alternatively, you could use mint or basil)
  1. Preheat oven to 375°F. Line a quarter sheet pan with parchment paper. In a small bowl, whisk together Dijon mustard and honey, set aside.
  2. In a medium bowl, toss together carrot slices, sliced onion and mushrooms, salt and olive oil. Place vegetable mixture on prepared sheet pan. Place salmon on top of sliced vegetables. Drizzle honey-mustard mixture on salmon. Place pieces of the butter on top of the vegetables.
  3. Bake until salmon is cooked to desired degree of doneness and vegetables are tender, 16-18 minutes. Sprinkle shiso leaves on top and serve immediately.


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.