This is a great pie for an afternoon garden party, but it does just as well on the Thanksgiving table!

Ingredients

One of the nice things about this recipe is that you may already have all of the ingredients in your house since they’re all very basic:

They are wonderful plain – the honey gives them an exceptional fruity and floral flavor! However, you can decorate them with sanding sugar (as I’ve done here) or ice them.

Ingredients

These cookies are made with just six ingredients and they are all basic pantry staples: all-purpose flour, butter, an egg, salt, vanilla extract, and honey.

I grew up eating rustic, unfrosted cakes that got their flavor from fruit and nuts – think apple cake with fresh apples on top, banana cake (which I now make as banana cupcakes), and walnut sour cream coffee cake. We had an ever-present honey jar and Dad would sometimes forgo cake entirely for toasted nuts drenched in honey.

While we never had this particular pear cake, it tastes like home.

I make the recipe vegetarian and stable at room temperature by using agar agar powder, a gelatin substitute derived from red algae.

Panna cotta (Italian for “cooked cream”) is a dessert made of milk, cream, sugar, and a gelling agent. You heat the mixture so the sugar dissolves and the gelling agent activates. You then let it cool slightly, pour it into molds, and chill it before serving. It’s smooth and creamy and a great dessert for any occasion.

What is Orange Curd?

Lemon curd is by far the most popular type of fruit curd. However, curd can be made with so many types of fruit – I love making banana curd, carrot curd, and even mojito curd.

These are wonderful as a Rosh Hashana dessert (where Jewish people eat honey for a sweet new year) or any time you want a naturally-sweetened dessert.

Desserts made with honey won’t be the same as their sugar counterparts, but they are equally good in their own right. In general, cookies sweetened with honey are more chewy than crisp and cakes and cupcakes have a tighter crumb.

What Makes Warm Milk and Honey So Good for Colds and Sore Throats?

There is nothing scientific about this. But, generations of moms know that the honey feels so good going down. I always imagined the honey coating my sore throat – sort of like a cough drop.

This post was sponsored by Red Star Yeast. They make baking with yeast easy!

Challah is my favorite bread. It’s the bread that my dad would bring home from bakeries when I was a kid and I would devour (adding no toppings whatsoever – not even some butter).

I’ve tackled honey buttercream frosting before and I have always been disappointed. I’m a honey-holic and I really want the honey flavor to shine. In the past, when I added powdered sugar to the frosting (needed to make the frosting stiff and pipe-able), the frosting would always reach an unpalatable level of sweetness. Today, I discovered the secret to making honey buttercream frosting! Honey buttercream frosting has finally met my honeyed desires and I’m considering adding it to my list of favorite frostings.

The Secret To Perfect Honey Buttercream Frosting

The secret to honey buttercream frosting is sour cream! Sour cream thickens the frosting without adding extra powdered sugar, cuts the sweetness, and adds a tangy zing. It’s a simple but powerful fix that I wish I had thought of years ago.