I have strong opinions about honey. I love honey. If only it was possible, I’d hang out with Winnie the Pooh and eat honey any day of the week.
I will also believe pretty much that honey is capable of pretty much anything. Sometimes it’s a fact – honey is antiseptic. Sometimes it’s folk wisdom – honey is the best cure for a cold. Sometimes it is something I may have read on the internet a long time ago, and has been floating through my consciousness ever since – eating local honey will reduce your sensitivity to local allergens. It all sounds good to me!
Plus, honey is just so delicious. Naturally, cookies made with honey are also delicious.
These cookies came about when I was trying to make something totally different. Life will surprise you! I’ve been experimenting, trying to recreate a vanilla cookie recipe that I lost over the summer, and I’ve become a lot more confident about baking without following a recipe.
I have baked some cookies that were flat-out gross. (Lesson learned: cookies made out of mostly eggs are very dense.) It’s definitely been a process of learning, and eating, and learning, and eating. Experimenting is a good excuse to always have cookies around…
These honey cookies came out of that process. They are a far cry from the vanilla cookies I was trying to make, but they are so simple and yummy — a successful experiment. As an added plus, they are gluten-free and refined sugar-free.
Honey Icebox Cookies
They are delicious, and I made a second round to eat this week. I did it a little differently; I diced up the cranberries before I mixed them in, and I used chunky peanut butter. The texture is (weirdly) a little smoother this time. I normally get bored of eating the same thing after a day or two, but these are still working for me!
It’s snowing again.
When I moved to DC I thought I would be done with this kind of winter! On the bright side, snow days are perfect for staying in and cooking something yummy. This is a recipe that’s warm, filling, and fairly nutritious on a cold night. Plus, it’s easy to make and easy to clean up. What more can you ask for?
It starts off looking beautiful! But don’t get your hopes up – by the end, everything is tomato-colored. And delicious.
All you need to foam milk at home is a mason jar, a microwave, and milk.
I make espresso all the time, but rarely ascends to the level of a latte. That requires warm, frothy milk, instead of just pouring it into my travel mug on the way out the door.
Turns out, it’s super easy to foam milk. There are all kinds of machines to do it for you, of course. But in a pinch (or on a budget) I made some pretty lovely foam for my latte like this. Here’s how you do it:
- Pour milk into jar.
- Put lid on it, shake it up, take the lid off.
- Microwave until hot.
- Pour it over your coffee, and you’re done!
Beautiful. You are now a latte-making master.
Breakfast is hard. I don’t really enjoy doing anything between when I wake up and when I drink my coffee, but that’s also prime breakfast time. On the weekends, I can get up, brew my coffee, make something delicious, and then enjoy my morning — but that’s just not going to happen during the week.
I don’t really like eating cereal, but I end up eating a lot of it. It’s the fastest, easiest option by far. The downside is I’m always hungry well before lunch.
I’m trying to solve my breakfast dilemma with these breakfast bars. I can make them Sunday afternoon and eat them all week! Perfect, right?
Peanut Butter Breakfast Bars
(adapted from PopSugar)
- 3/4 c peanut butter
- 1 tbsp honey
- 1 c oatmeal
- 1/2 c sliced almonds
- 1/3 c dried cranberries
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1 tbsp water
- Preheat oven to 350º.
- In a saucepan, whisk together peanut butter and honey over medium heat until melted.
- Add vanilla and cinnamon; stir. Turn heat to low.
- Add the oats and water. Whisk it together until it’s well mixed, then add cranberries and almonds.
- Pour into a 6×12 or 9×9 pan and press down. Bake for 12-14 minutes.
- Let cool completely and cut into bars.
Also, because making this was very nearly a disaster, here’s some tips to help you out!
- Do not actually use a whisk. A fork works much better for stirring in the oats.
- If it seems too dry while you’re mixing it, add another tbsp of water — it will make your life easier and then evaporate in the heat. Perfect.
- Make sure you really press the mixture down in the pan. That will help keep it together once it’s baked.
Here’s hoping this puts an end to my breakfast problems. How do you handle weekday breakfasts?