HONEY GINGER AND BLUEBERRY BREAKFAST COOKIES
YIELD: Makes 13 cookies
INGREDIENTS
- 2 cups - old fashioned oats
- 1 cup - unbleached all-purpose flour
- 1/2 tsp. - salt
- 1/2 tsp. - ground cinnamon
- 1/2 cup - almond butter
- 1/3 cup - honey
- 2 T - brown sugar
- 1/4 cup - avocado oil
- 2 - large eggs, room temperature
- 1 tsp. - pure vanilla extract
- 1 1/2 cups - fresh blueberries
- 1/2 cup - finely diced crystalized ginger
DIRECTIONS
Heat your oven to 325 degrees and line 2 rimmed baking sheets with parchment paper.
In a medium bowl combine the oats, flour, salt and cinnamon and set aside.
In the bowl of your stand mixer fitted with the paddle attachment cream the almond butter, honey, brown sugar and avocado oil. Scrape down the sides of the bowl and add the eggs and vanilla extract.
Mix in the dry ingredients until incorporated and scrape down the sides of the bowl one more time to make sure everything is mixed in well.
Using a spoon, gently fold in the diced ginger and blueberries, making sure not to break up the blueberries too much.
Using a 1/4 cup dry measuring cup, measure out heaping cups of dough on the prepared baking sheet. You should end up with a baker's dozen of cookies.
Roll into a ball and press down on the cookies with the palm of your hand to flatten.
Bake for 18-21 minutes until the cookies are completely baked through on the inside. You'll need to check after 18 minutes on the doneness and bake on from there as need be.
Let cool completely before serving.
Store cookies in an airtight container in the refrigerator for up to 1 week.
APPLE OATMEAL MUFFINS
YIELD: Makes 12 servings
INGREDIENTS
- 1 cup - all purpose flour
- 2/3 cup - whole wheat flour
- 1 tsp. - baking powder
- 1 tsp. - baking soda
- 1 heaping tsp. - cinnamon
- 1/2 tsp. - salt
- 1 - egg
- 1/2 cup - honey
- 1/2 cup - milk
- 1/3 cup - vegetable oil
- 1 1/2 tsp. - vanilla extract
- 1 1/2 cups - thinly diced apples
- 1/3 cup - old fashioned oats
DIRECTIONS
Preheat the oven to 350 degrees. Line a cupcake pan with 12 liners.
In a large mixing bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk together the egg, honey, milk, oil, and vanilla extract. Add this mixture to the flour mixture and stir gently until just combined. Do not overmix.
Add the apples and oats to the bowl and gently fold them in.
Divide the batter evenly among the muffin cups (it'll be about 1/4 cup in each one). Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
HONEY BLUEBERRY OATMEAL BARS
YIELD: Makes 16 squares
INGREDIENTS
- 1 1/2 cups - all-purpose flour
- 1 1/4 cups - old-fashioned oats
- 1/2 tsp. - ground cinnamon
- 1/2 tsp. - baking soda
- 1/2 tsp. - salt
- 3/4 cup (6 oz. or 12 T) - unsalted butter, softened
- 1/2 cup - honey
- 2 T - brown sugar
- 1 - egg
- 1 tsp. - vanilla extract
- Blueberry Honey Jam:
- 2 cups - fresh blueberries
- 1/2 cup - honey
- 1 T - lemon juice
DIRECTIONS
For the jam:
Place a small plate in the freezer for testing the jam.
In a large deep skillet, add blueberries, honey, and lemon juice. Heat and stir until it reaches a rolling boil. Boil and stir until it thickens, 10 minutes.
Add a small spoonful of the jam onto the plate in the freezer and let sit for 30 seconds. Tilt it. If it slides too fast, cook another 1-2 minutes and check again. If it moves slow, it is done. Test every 1-2 minutes and do not overcook. Remove from the heat and cool to room temperature.
For the bars: Preheat oven to 350°F. Line an 8x8 square pan with parchment or grease with cooking spray.
In a large bowl, mix together the flour, oats, cinnamon, baking soda, and salt.
In another large bowl, beat together the butter, honey, and brown sugar until creamy, about 2-3 minutes. Beat in the egg and vanilla until incorporated, about 1 minute (it may look curdled). Gradually beat in the flour mixture.
Evenly spread no more than half of the dough into the bottom of the pan. Top with cooled blueberry jam. Top with the remaining dough.
Bake 30 minutes or until golden brown. Cool completely before cutting into squares.
CHICKEN AND EGG SANDWICH WITH HOT HONEY BUTTER
INGREDIENTS
For Fried Chicken:
- 4 - skinless, boneless chicken cutlets, (no more than 1 inch thick)
- 1 cup - buttermilk
- 1/2 tsp. - cayenne pepper
- 1 cup - all-purpose flour
- 1 tsp. - kosher salt
- 1 tsp. - black pepper
- 1 tsp. - paprika
- 1/2 tsp. - dried thyme
- 1/2 tsp. - onion powder
- 1/2 tsp. - garlic powder
- 1/4 tsp. - cayenne pepper
- Vegetable oil for frying
For Hot Honey Butter:
- 8 T (1/2 cup) - unsalted butter, softened
- 1/4 cup - honey
- 1-2 tsp. - hot sauce
- 4 - English muffins
- 4 - large eggs, fried
- additional honey (hot honey recommended) for drizzling
DIRECTIONS
Place the chicken cutlets in a ziptop bag with the buttermilk and cayenne pepper and place in a bowl in the refrigerator to marinate for at least 3-4 hours or overnight.
While the chicken is marinating, prepare the hot honey butter by adding the softened butter to a small bowl with the honey and hot sauce (add more or less depending on taste) and mix to combine. Transfer to a small ramekin, if making ahead of time, place covered in the refrigerator and bring to room temperature before serving.
Once the chicken has finished marinating - pour oil in a Dutch oven to a depth of about 1 inch and attach a thermometer to monitor the temperature of the oil. Heat on medium to medium-high until it reaches 370 degrees.
Add the flour to a shallow bowl and whisk in the salt, pepper, paprika, thyme, onion powder, garlic powder, and cayenne pepper.
Remove the chicken from the marinade, season with salt and dredging 1-2 pieces of chicken at a time, gently place in the oil and fry until golden brown and cooked through, about 4-5 minutes per side, making sure to monitor the temperature throughout (it will drop once you add in the chicken).
Carefully remove and place on a paper towel-lined baking sheet to drain. Season with kosher salt. Bring the temperature of the oil back up to 370 degrees before repeating with the remaining chicken. If desired, you can keep the cooked chicken warm in a 250 degree heated oven.
Building Your Sandwich:
Toast the English muffins and spread a generous amount of hot honey butter on the bottom half, top with a chicken cutlet and a fried egg, drizzle with a generous amount of honey on top before adding the top half of the bread.
Serve hot.
HONEY APPLE OATMEAL CUPS
YIELD: Makes 12 oatmeal cups
INGREDIENTS
For Muffins:
- 2 - eggs
- 1 1/2 cups - milk
- 1/2 cup - apple butter
- 3 T - coconut oil, melted
- 1/3 cup - honey
- 1 1/2 tsp. - vanilla extract
- 3 cups - rolled oats
- 1 tsp. - baking powder
- 1 tsp. - cinnamon
- 1/2 tsp. - salt
- 1 - apple, peeled, cored and diced
- 1/3 cup - golden raisins
- 1/3 cup - pumpkin seeds, reserved
- For Honey Cream:
- 2 T - honey
- 4 oz. - cream cheese, softened
- 1/4 tsp. - cinnamon
- 1/3 cup - powdered sugar
DIRECTIONS
Preheat oven to 350°, spray muffin tin with non-stick cooking spray.
Combine all muffin ingredients except the pumpkin seeds and let the batter sit for about 15 minutes.
Whip together the Honey Cream ingredients and set aside covered.
Fill muffin tin cups with the batter to the top, sprinkle with the pumpkin seeds.
Bake until golden and dry on top, 25-30 minutes, let them cool for about 10 minutes and remove the muffins immediately from the tin to prevent them from sticking, do not let them cool completely in the tin. You may need to run a knife tip or icing spatula around the edges of the muffins to help them release.
TIP
Store these muffins in the refrigerator if keeping more than a day, this will keep them moist, you may also freeze them individually for a quick breakfast later.
HONEY BREAKFAST CAKE
YIELD: Makes 2 loaves
INGREDIENTS
For Cake:
- butter, enough for 2 loaf pans
- 2 cups - all-purpose flour
- 1 tsp. - baking powder
- 1 tsp. - baking soda
- 2 tsp. - kosher salt
- 1 T - cinnamon
- 2 tsp. - nutmeg
- 1 tsp. - ginger powder
- 1/2 tsp. - ground cloves
- 2 tsp. - ground allspice
- 1 1/2 cup - granulated sugar
- 1/2 cup - light brown sugar
- zest from one orange
- 3/4 cup - equal mixture of slivered almonds and rolled oats
- 1 cup - canola oil
- 1 cup - honey
- 3 large - eggs at room temperature
- 1 tsp. - vanilla extract
- 1/2 cup - fresh orange juice
- 1 1/2 cup - coffee, warm
- For Glaze:
- 1/3 cup - granulated sugar
- 1/3 cup - orange juice
- 1/3 cup - honey
- 1 tsp. - ginger powder
- zest from one orange
DIRECTIONS
Grease 2 large loaf pans with butter. Set aside.
Preheat oven to 350°F.
In a large bowl, place flour, baking powder, baking soda, salt, cinnamon, nutmeg, 1 tsp. ginger powder, ground cloves, allspice, 1 1/2 cup granulated sugar, light brown sugar and the zest from one orange and whisk together.
In a separate, medium bowl, place canola oil, 1 cup honey, eggs, vanilla extract and 1/2 cup fresh orange juice - measuring the oil before the honey, as that will make it easier for the honey to glide out of the measuring cup - and whisk well.
Combine the two mixtures and stir with a strong whisk. Add warm coffee and whisk until the ingredients are thoroughly combined and smooth.
Pour the batter into the two prepared pans. Finish the cakes with the oat/almond topping. Place in the oven. Bake until the cake can be poked with a knife in the center and it comes back clean, around 50 minutes - 1 hour.
While the cakes are baking, make the cake glaze. Place 1/3 cup granulated sugar, 1/3 cup orange juice, 1/3 cup honey, 1 tsp. ginger powder and zest from one orange into a sauce pot and bring to a boil, stirring until the liquids are combined.
Remove cakes from the oven and make a number of pokes on the surfaces of the cake with a knife. Pour the glaze on top equally between the two cakes, using a brush if needed to push around the glaze into all parts of the top of the cake.
Set the cakes aside and let cool. Once cooled, remove from the loaf pans and cut. Enjoy immediately after cooled, or place cut pieces in the fridge to last a few days longer and individually wrapped in the freezer to last up to 3 months.
When you're ready to enjoy, toast cake in a toaster oven for a quick on-the-go breakfast.
Recipe courtesy of Chef Jessica Koslow, made for the National Honey Board
TIP
Chef recommends using glass or metal loaf pans around 5.25 x 9 x 2.75" in size.
You can use an electric mixer to combine the wet and dry mixes, but you don't need it.
TROPICAL SMOOTHIE BOWL
YIELD: Makes 2 servings
INGREDIENTS
For Smoothie:
- 1 - banana, cut into large chunks, frozen
- 1/2 cup - frozen pineapple chunks
- 1 cup - plain Greek yogurt
- 1 cup - coconut milk
- 1/4 cup - honey
- Toppings:
- 1/2 cup - fresh pineapple, diced
- 1 - mango, sliced
- 1/4 cup - toasted coconut
- 2 T - macadamia nuts, toasted and chopped
- 2 tsp. - chia seeds
DIRECTIONS
Blend the frozen fruit, yogurt, coconut milk and honey until smooth and divide between two bowls.
Top each bowl with the fresh fruit, toasted coconut, macadamia nuts and chia seeds, eat immediately
TIP
You can add a scoop of protein powder to the blender to keep the hunger cravings at bay even longer.
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