Tag Archives: honey

Our Table Cookbook {Review and Giveaway}

Our Table by Renee Muller

 

 In Our Table, food stylist and recipe columnist Renee Muller shares her simple and delicious kosher family recipes. Each recipe calls for everyday ingredients, all easily accessible, and is accompanied by full color photos. Both of those components as well as the easy to follow directions and tips make this cookbook perfect for a beginner in the kitchen as well as a great resource for the seasoned chef. The cookbook is not only for the kitchen, it makes a stunning coffee table book. Renee brings her expert food styling skills to each and every photo. This is something I really look for in a great cookbook. I love looking at beautiful food and love seeing what the recipe will look like.

The book is filled with recipe tips, suggestions, and techniques to help in the kitchen. Some of the recipes also include links to online video tutorials. As Renee was writing she wished she could be there with her readers in the kitchen. “Many times while writing down recipe instructions, I wished I could just invite my readers to join me in my kitchen and cook with me.  That thought led me to create a variety of videos of some of the recipes so you can view them as you want and see some of the techniques I use when cooking my recipes.”  I love this idea, it’s like getting personal cooking classes with Renee Muller!

The categories in the cookbook include Appetizers, Soups & Salads, Fish & Dairy, Meat, Chicken & More, Snacks & Sides, Bread, Cakes & Cookies, and Desserts. Each recipe is labeled as Meat, Dairy,  or Pareve as well as Freezer Friendly or Gluten Free. There is even a Pesach (Passover) guide with substitutions so many recipes can be used over the holiday as well.

I have already made the Belgian Birthday Waffles  and My Most Favorite White Flour Challah which were both a huge hit! I cant wait to try Mommy’s Stuffed Cabbage,  Mushroom Barley Soup Done Right,  Lo Mein, Caramelized Onion and Goat Cheese Tart, Sweet and Tangy Spare Ribs, Oven Baked Honey Mustard Chicken,  Babka Swirls, Just Right Cookies, and Malky’s Old Fashioned Apple Bake.

Apple and Honey Rosh Hashanah Muffins | Renee Muller

I am delighted to share this recipe for Apple and Honey Rosh Hashanah Muffins from Our  Table by Renee Muller reproduced with permission from the copyright holder, ArtScroll Publications, October 2016.

Apple and Honey Rosh Hashana Muffins
Author: 
Serves: 48
 
At our house, Rosh Hashanah cannot happen without honey muffins. At least, that’s the way my kids see it. It’s a family project, and by now, a family tradition, too. This recipe was given to me by a relative in Israel who bakes them all the time and claims that no matter how many batches she bakes, there are never enough. She’s absolutely right. We once baked a quadruple batch of these (sans the apples) for a bake sale on our block and we were left without a crumb!
Ingredients
For The Apples
  • 2 Tablespoons butter OR margarine
  • 4 Granny Smith apples, diced
  • 4 Tablespoons sugar
  • 1 teaspoon cinnamon
For the muffins
  • 2 cups prepared tea, lukewarm
  • 2 cups sugar
  • 2 cups oil
  • 2 cups honey
  • 12 eggs
  • 6 cups flour
  • 2 Tablespoons baking powder
  • 1 teaspoon baking soda
  • 2 heaping Tablespoons cinnamon
Instructions
  1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
  2. Prepare the apples: In a saucepan, melt butter over a medium-low flame. Add apples, sugar, and cinnamon; cook until apples are fragrant and soften a bit, about 15 minutes. Set aside to cool.
  3. Prepare the muffins: In the bowl of a stand mixer, on medium speed, combine tea, sugar, oil, honey, and eggs. Mix until smooth. Reduce speed; gradually add flour, baking powder, baking soda, and cinnamon. Scrape down sides of bowl as needed.
  4. Fill each muffin cup halfway with batter. (I like to use a cupcake pen for this; I find it very helpful.) Top with a teaspoon of prepared apples. Bake for 15-20 minutes, or until an inserted toothpick comes out almost dry with some moist crumbs attached.
note: The apples are optional; I find that some children prefer the muffins plain. We add the apple for Rosh Hashanah (very loudly singing, “Dip the apple in the hooooneeeyy” as we do so) but throughout the year, we bake them plain.
tip: I recently discovered an amazing gadget called “The Cupcake (or Muffin) Pen.” It really removes the whole messy aspect of filling cupcake pans with batter. Look for it in specialty equipment stores.

Want to win your own copy? Artscroll has graciously offered to give one copy of Our Table to one of you! Head over to my Instagram @lilmisscakes and enter for a chance to win! US mailing addresses only-sorry!

Apple Honey Crumb Muffins {Recipe}

Apple Honey Crumb Muffins | Lil Miss Cakes

For some reason I really like baking cookies. Alot.  Most of the recipes I share are for cookies-they look good, are easy to bake and serve and they freeze well. For the holiday season my most popular recipe is for simple honey cookies. I also shared a recipe for honey sugar cookies and honey whoopie pies which are like an elevated snack cookie/cake hybrid. So naturally when I found an old recipe for apple honey cookies I knew it would be a perfect recipe for the Jewish New Year. After baking the first batch, the cookies were just too soft and tender to hold up as a cookie, and they were coming out all wonky instead of perfectly cute and even. I thought they would be better suited as a muffin. They needed a bit of excitement though, the batter itself was a little one note for me. So I added a simple crumb topping. Then the crumb topping really just needed a bit of icing, but that’s totally optional. My family really doesn’t like traditional honey cake so I’m always looking for recipes that work in apples and honey and this one is perfect! The muffins are sweet, spiced and tender with bits of fresh apples throughout. The crumbs give the muffins a bit of a crunch and the icing adds a touch of sweetness. There is quite a bit of honey in the recipe and these muffins go perfectly with a cup of tea or coffee, but they definitely don’t taste like that old school dry honey cake.

Apple Honey Crumb Muffins {Recipe}
Author: 
Serves: 18 Muffins
 
Ingredients
Muffin
  • ½ cup shortening
  • ¾ cup brown sugar
  • ½ cup honey
  • 2 eggs
  • ¼ cup dairy-free sour cream
  • 2 cups flour
  • 1½ tsp. baking soda
  • ¾ tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. vanilla
  • 1½ cups peeled and chopped apples (1-2 apples)
Crumb Topping
  • ½ cup sugar
  • ½ cup flour
  • 1 tsp. cinnamon
  • pinch of salt
  • ¼ cup oil
Icing
  • ⅓ cup powdered sugar
  • ½-1 Tbs. water
Instructions
  1. Preheat the oven to 350 degrees F. Line muffin or cupcake pans with 18 liners and set aside.
Cupcakes
  1. In the bowl of an electric stand mixer fitted with a paddle attachment beat the shortening, brown sugar, and honey until smooth.
  2. Mix in the eggs and sour cream and beat until smooth.
  3. Slowly add in the flour, baking soda, salt, cinnamon, and vanilla.
  4. Peel and core the apples and then dice them into small pieces. Stir them into the batter.
  5. Divide the batter between the cupcake pans, filling each about ¾ of the way full.
Crumb Topping
  1. In a small bowl, mix the xugar, flour, salt, and cinnamon. Pour in the oil and mix until large crumbs form.
  2. Sprinkle about 1 Tbs. of topping on each muffin.
  3. Bake for about 15 minutes until the muffins are golden brown and spring back to the touch.
  4. Allow to cool before adding the icing.
Icing
  1. In a small bowl, pour in the powdered sugar. Slowly sir in a bit of water at a time until the icing is a nice thick consistency. Use a spoon to drizzle a bit of icing on each muffin. I prefer to fill a disposable pastry bag with the icing and drizzle it that way. You can also use a Ziploc bag and snip the tiniest hole in the corner.

Some tips: I like baking with granny smith apples since they don’t break down in the oven, they really hold their shape.
Store in an airtight container, but I wouldn’t keep them at room temperature for too long, since the apples can start to go bad. Refrigerate for short term, but the fridge can cause baked goods to dry out. The best storage solution is to freeze them until ready to serve. The muffins defrost really quickly.

Honey Whoopie Pies {recipe}

Honey Whoopie PiesAround this time every year, there are tons of honey desserts floating around.  Two years ago I shared a recipe for chewy sugar encrusted honey cookies.  Last year I shared a recipe for a rolled honey sugar cookie.  They are very different recipes with completely different textures and flavors, but both delicious and sure to put you in the high holiday spirit.  This year I was not planning to share a new honey recipe, I wasn’t feeling inspired.  My sister in law asked me what new and exciting dessert recipe I would share for Rosh Hashana.  I already shared an apple pie bundt cake and was content with that.  But after visiting with her and her new baby girl, I got the idea for these honey whoopie pies.  She and my brother in law love my traditional whoopie pies, so why not make a honey version.  I searched for a recipe and came up empty, so I made my own.  The original recipe is for old German honey cookies that I found on allrecipes.com.  I adapted the cookie recipe, then sandwiched the cookies with my favorite marshmallow filling.  Perfection and a happy dance followed! Happy Holidays!

Honey Whoopie Pies
Author: 
Prep time: 
Total time: 
Serves: 3½ dozen
 
Ingredients
Honey Cookies
  • 1 cup shortening
  • 1 cup sugar
  • 1 cup honey
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp. cinnamon
  • ½ tsp. fresh grated nutmeg
  • 4 cups flour
Marshmallow Filling
  • 1 cup shortening
  • 2 cups confectioners sugar
  • 2 tsp. vanilla extract
  • 1 cup marshmallow cream (such as Marshmallow Fluff)
Instructions
Cookies
  1. In a medium sized saucepan, heat shortening, sugar, and honey until melted. Allow to cool.
  2. Preheat the oven to 350 degrees F.
  3. Line some cookie sheets with parchment paper and set aside.
  4. In the bowl of an electric stand mixer fitted with a paddle attachment, mix the eggs, vanilla, baking soda, salt, cinnamon, and nutmeg.
  5. Add in the cooled honey mixture and mix on low until combined.
  6. Add in the flour and mix until combined.
  7. Using a teaspoon or small cookie scoop, scoop mounds of dough evenly spaced on the parchment lined cookie sheet. Leave enough space for the cookies to spread.
  8. Bake for about 7 minutes until the edges are just barely golden brown. They will still look under baked, but allow them to cool on the pan before transferring. They will finish baking out of the oven and lose the puffiness. Do not over bake or they will be hard.
  9. While the cookies cool, prepare the filling.
Marshmallow Filling
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening and sugar until smooth.
  2. Mix in the vanilla.
  3. Add in the marshmallow cream and mix until combined.
  4. Using a piping bag, cookie scoop, or a knife, fill one side of cookie with filling and sandwich another cookie on top.

Honey Sugar Cookies {recipe}

Honey Sugar Cookies

A few months ago I ordered an apple shaped cookie cutter.  I might have a cookie cutter addiction by the way.  But that’s not the point here.  I was planning on using the cutter to make apple shaped sugar cookies for Rosh Hashanah (the Jewish New Year).  One of the traditions over the holiday is dipping an apple in honey for a sweet new year.  Then it hit me!  Why not make apple shaped honey cookies!

Apple Shaped Honey Cookies

Now don’t get me wrong, I love my classic sugar cookie recipe, I think it’s perfect.  The cookies are delicious fresh out of the oven, but are also great for decorating.  They are sweet and chewy.  But these honey cookies are equally as amazing!  The honey flavor is delicate and not too overwhelming.  The honey sugar cookies are sweet but not too sweet.  They are crispy and chewy all at once.  This is exactly what I look for in a cookie. They also bake beautifully, they puff up nicely but don’t lose their shape.  The dough is also ready to use right after it’s made, no need to chill the dough before using.

Stack of Honey Sugar Cookies

Last year I shared a completely different type of honey cookie.  The recipe I shared last year yields a super sweet, super intense honey flavored cookie.  They are deliciously moist, chewy, and crispy crunchy.  They are no joke.  But if you are looking for a hint of honey, a nice delicate cookie, try these honey sugar cookies!  You won’t be sorry!

Row of Honey Sugar Cookies

Here is the non-dairy, printable recipe I adapted from Yammie’s Noshery.  For more delicious honey inspired recipes, check out the link party some friends and I are having! It’s located right below my recipe card.

Honey Sugar Cookies
 
Ingredients
  • 1 cup vegetable shortening
  • ¾ cup sugar
  • ¼ cup honey
  • 1 Tbs. vanilla bean paste (optional)
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 3 cups flour
  • 2 tsp. baking powder
  • 1½ tsp. cornstarch
  • ½ tsp. salt
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line sheet pan with parchment paper.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening, sugar, honey, and vanilla paste and extract until light and fluffy.
  4. Add in the egg and egg yolk and mix until incorporated.
  5. In a separate bowl mix the flour, baking powder, cornstarch, and salt together.
  6. Add it to the mixer and carefully mix until the dough comes together.
  7. Instead of using flour, use confectioners sugar to roll out the dough. Roll the dough out thinly and cut out shapes using your favorite cookie cutter. Transfer shapes to parchment lined baking sheet and bake for 7-9 minutes until the edges are lightly brown. Allow to cool completely before enjoying! *These cookies freeze well.

Honey Cookies {Recipe}

Every Jewish New Year, or Rosh Hashana, I bake up some delicious honey cake.  Honey is used in cooking and baking around the New Year to symbolize a sweet new year.  This year I’m not doing it.  I will not bake any of my delicious, sweet, tender and moist honey cake. Why? Because my mom and I are the only ones who eat it and I have had enough.  Instead I will introduce my family to a new treat: honey cookies.  Now, these cookies are not a new invention, but my family has never had them and I’m not sure why.  The recipe I found yields a moist, sweet, and chewy cookie.

Honey Cookie Display

After the dough is mixed, the cookies are shaped into balls and rolled in turbinado sugar. This creates a coating-like crust on the cookies.  The outside is crunchy and the inside is chewy and moist.  The sugar also gives these cookies a gorgeous glittery look.  I have seen this sugar at coffee shops and on supermarket shelves for years but was never sure what to do with it until now.

Turbinado Sugar

This sugar is great in this recipe because it doesn’t melt when the cookies are baking like white sugar does.  It is also less sweet than white sugar and even has hints of honey flavor.

Honey Cookies Lined Up

I love how these cookies look.  They are like little edible gems.  They also make the whole house smell sweet while baking.

Honey Cookie

If you are wondering how my cookies come out perfectly round, here’s the secret.  I use a cookie scoop.  The one I used for this recipe is a 2 teaspoon size.  Using a cookie scoop will ensure that your cookies bake evenly.  It will also make you look like a pro!

Honey Cookie BiteThese cookies are soft, moist, sweet and delicious.  My family and friends will surely have a sweet new year!  Here is the delicious dairy-free recipe; adapted from Cookie Madness.

Honey Cookies
Serves: About 3 Dozen
 
Ingredients
  • ⅔ cup oil
  • 1 cup sugar
  • ¼ cup honey
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • turbinado sugar, for rolling
Instructions
  1. Preheat the oven to 350°F.
  2. In the bowl of a standing electric mixer, beat the oil, honey, and sugar until smooth.
  3. Add in the egg and vanilla mix until combined.
  4. Mix in the flour, baking soda, and salt.
  5. If your dough is soft, refrigerate for 15-30 minutes until firm.
  6. Shape the dough into balls and roll in the turbinado sugar making sure to coat the whole cookie.
  7. Bake on a parchment lined baking sheet for 7-9 minutes until the edges are light brown in color. Happy New Year!