Honey Cinnamon Banana Bread Pudding

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We love recipes that substitute white sugar with raw honey as a sweetener.  Here is one we found in O Magazine that does just that.

Ingredients

  • Canola oil cooking spray
  • 4 cups half-and-half
  • ¾ cup plus 3 Tbsp. raw honey, divided
  • 1 tsp. ground cinnamon
  • ¼ tsp. kosher salt
  • 3 eggs plus 4 egg yolks
  • 3 very ripe bananas, peeled and mashed well with a fork (about 1¼ cups)
  • 6 cups 1 bread cubes (lightly packed), such as a rustic country loaf
  • 1 cup heavy cream

Directions

Active time: 30 minutes
Total time: 2 ½ hours

Preheat oven to 350°. Lightly grease a 9-inch x 13-inch baking pan or glass dish with cooking spray.

In a large bowl, whisk together half-and-half, ¾ cup raw honey, cinnamon, salt, eggs and yolks, and bananas until well incorporated. Stir in bread and set aside to let soak 15 minutes.

Transfer to prepared pan and spread out evenly. Bake until firm in the middle and golden brown around the edges, 45 to 55 minutes. Set aside to let cool, about 1 hour.

In a clean, large bowl, whisk cream and remaining 3 Tbsp. raw honey until soft peaks form. Serve bread pudding with whipped cream dolloped on top.

*Photo by Sang An and original recipe courtesy of pastry chef, Joanne Chang

Immune Boosting Tumeric Lassi

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Immune Boosting Turmeric Lassi

2 large or 4 small glasses

2 cups organic yogurt with active live culture
2 bananas
2 tsp freshly grated ginger
2 tsp raw honey (we recommend Bloom White Clover or Orange Blossom)
1/2 lemon, juice
2 tsp rosehip powder (optional but delicious, and a good C-vitamin boost)
1 tsp vanilla extract or ground vanilla
3-4 tsp ground turmeric (or fresh turmeric root)
4-5 ice cubes

Place all ingredients in a blender and mix on high speed until smooth. Add more yogurt if you prefer. Pour the lassi in two large glasses. For a more stunning presentation, dust 1 tsp ground turmeric on top before serving. Add a straw and serve.

*Photo and Original Recipe courtesy of Green Kitchen Stories

Roasted Honey Cinnamon Chickpeas

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INGREDIENTS

  • 1 (15-oz) can chickpeas (garbanzo beans), drained and rinsed, or 2 cups cooked chickpeas
  • ½ tsp ground cinnamon
  • 1 Tbsp canola or vegetable oil
  • 1 Tbsp raw honey

DIRECTIONS

  1. Preheat the oven to 400°F.
  2. Place the chickpeas between two paper towels and pat them dry, looseningand removing the outer skins (this takes a few minutes, but it’s a great way to get the kids involved). Pat the chickpeas completely dry.
  3. Whisk the cinnamon and oil in a bowl to combine. Add the chickpeas and stir to coat. Spread the chickpeas on a baking sheet.
  4. Roast for 40 minutes, or until dried out and crunchy.
  5. Place the chickpeas in a bowl and toss with the honey.
  6. Spread the chickpeas on the baking sheet and roast for 7 minutes more.
  7. Cool completely and serve.

COOK’S NOTE

Store in a covered container on your counter for up to 2 weeks.

KITCHEN COUNTER

Makes about 2 cups.

*Original recipe courtesy of Catherine McCord

Grassroots Natural Market & Kitchen’s 35th Anniversary – This Saturday!

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Bloom Honey is excited to be part of Grassroots Natural Market & Kitchen’s 35th Anniversary Celebration this Saturday, September 28th from 12pm to 5pm.

Grassroots is located in South Pasadena at 1119 Fair Oaks Ave.  Buzz on by for a fun-filled day for the entire family.  We’ll be there to talk about our amazing raw honey and offer free tastings!  Hope to see you there!

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Red Wine Honey Cake

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YIELD  10 to 12 servings.

INGREDIENTS

  • Grease or nonstick spray, for the pan
  • 300 grams all-purpose flour (2 1/2 cups), more for the pan
  • 10 grams baking powder (2 teaspoons)
  • 3 grams baking soda (1/2 teaspoon)
  • 3 grams salt (1/2 teaspoon)
  • 2 grams cinnamon (1 1/2 teaspoons)
  • 2 grams cardamom (1 teaspoon)
  • 2 grams ground ginger (1 teaspoon)
  • 3 large eggs
  • 200 grams granulated sugar (1 cup)
  • 1 1/4 cups olive oil
  • 1 cup plus 2 tablespoons good quality honey (we recommend Bloom’s Orange Blossom honey), more to taste
  • 3/4 cup dry red wine
  • 2 teaspoons grated fresh ginger
  • 1 1/2 pounds ripe yellow plums
  • 1 tablespoon chopped lemon thyme leaves, or regular thyme leaves, plus branches for garnish

PREPARATION

1.  Place a rack in the middle of the oven; heat to 350 degrees. Generously grease and flour a 10-inch Bundt pan, including center tube.

2.  In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.

3.  In another large bowl, whisk eggs well. Whisk in sugar, oil, 1 cup honey, the wine and the fresh ginger until well combined. Whisk in dry ingredients until smooth.

4.  Pour batter into pan and bake until springy to the touch and a cake tester comes out clean, 45 to 50 minutes. Transfer pan to a wire rack to cool for about 20 minutes, then unmold the cake and let cool completely.

5.  Meanwhile, pit and quarter plums. In a medium bowl, toss plums with remaining 2 tablespoons honey and the thyme. Add more honey to taste and let macerate for at least 30 minutes.  Serve cake sliced and garnished with plums and thyme branches.

Note:  Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.

*Original recipe and photo courtesy of Melissa Clark

HAPPY ROSH HASHANAH

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Happy Rosh Hashanah from all of us at Bloom Honey!   To help make your New Year celebration even sweeter, we are offering FREE SHIPPING when you purchase 2 or more jars TODAY (offer valid through 8/28).  Shop Now at www.bloomhoney.com

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Whether you are hosting a Rosh Hashanah feast or attending as a guest, make Bloom Honey a part of your celebration!!  L’shanah Tovah!

Honey Cupcakes with Marshmallow Icing

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Yield: 10 cupcakes

Ingredients

  • 1 stick unsalted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup raw honey (we recommend Bloom’s White Clover honey)
  • 1 ½ tbsp water
  • 1 2/3 cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp salt
  • 2 eggs, lightly beaten
  • 2 tsp vanilla
For Icing

  • 1 egg white
  • 1 ¼ cup sugar
  • 1/3 cup water

Preparation

  1. Preheat oven to 350 degrees. Line a muffin tin with liners and lightly mist the liners with nonstick cooking spray. Set aside.
  2. Combine the butter, brown sugar, honey and water in a small pot and bring to a simmer, stirring so that the butter melts and the sugar dissolves. Remove from heat and let cool while you prepare the other ingredients.
  3. In a medium sized bowl, whisk together the flour, baking powder, cardamom, cinnamon and salt. Add the eggs and vanilla, followed by the brown sugar honey mixture. Beat until well combined.
  4. Pour batter into prepared cupcake tins — filling the tins 3/4th of the way full. Bake for 25 minutes, until cupcakes are golden.
  5. While the cupcakes cool, make the icing. Combine the sugar and water in a small pot over medium high heat. Bring to a boil and cook for three minutes.
  6. Place your egg white in the bowl of an electric mixer {or use a handheld mixer}. Slowly stream in the hot sugar syrup WHILE the mixer is going on high. Do not stop beating. Keep the mixer going for at least ten more minutes, until icing can hold stiff peaks. If it appears too runny, keep beating. It will get there.
  7. Spread the icing on the cupcakes — icing will harden slightly as it continues to cool.

*Recipe and Photo courtesy of Jenna Weber

Happy National Honey Bee Day!

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Bloom Bees

“Honeybees are the glue that holds our agricultural system together,” – Hannah Nordhaus, The Beekeeper’s Lament

Indeed, without honeybees to pollinate our crops, foods such as almonds, apples, avocados, broccoli, and blueberries would vanish.

Today we celebrate the honeybee and recognize their contributions to our everyday lives – they’re responsible for 1/3 of the food we eat, after all!  We also pay homage to the beekeepers, whose hard work and labor help ensure that we have bees to pollinate our crops.

How can you help protect this critical species for future generations?

  • plant a bee-friendly garden without pesticides
  • support your local beekeepers by buying local raw honey
  • donate to Project Apis M (they fund research on honeybees and Colony Collapse Disorder)
  • Urge your member of Congress and Senator to support bee-friendly legislations, such as a ban of neonicotinoid pesticides and research into the cause and solutions to CCD.

Learn more about National Honeybee Day by visiting their site:  http://www.nationalhoneybeeday.com/

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Bloom Honey will be at Erewhon Natural Foods Market today from 2pm to 5pm for National Honey Bee Day!  Come celebrate with us – Stop by and say HI to Bloom Honey President, David Jefferson, and sample some of our delicious raw honey!

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A first look at this season’s White Clover honey

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Our bees spent the summer in Colorado making our signature varietal – the finest White Clover honey you’ll ever taste!   We received our first sample the other day and are excited to share a snapshot with you!  And yes, it tastes as amazing as it looks.

You may notice that the color of this season’s clover is more water-white than the previous season’s.  That’s the beauty of raw varietal honey – no two bottles look or taste exactly the same.  Varietal honey can be best compared to varietal wine in the sense that the color, smell and taste can vary from year to year depending on annual climactic changes.  Even the same flower blooming in the same location may produce slightly different honey each year depending upon temperature and rainfall.  White Clover, in particular, can vary in color from water-white to light amber and has a sweet, pleasing, mild taste.

 

 

 

Bloom Honey wins 1st Place at the Ventura County Fair!

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Congratulations to our Chamisa and Sumac (“Malibu Wild”) varietals for winning first place at this year’s Ventura County Fair!  This is the second win for our Sumac, following last year’s blue ribbon placement.  This is our Chamisa’s first entry in the Ventura Co. Fair and it’s first win!

~ Look for Bloom’s Malibu Wild (“Sumac”) honey – made by our bees in the hills of Malibu – to be available in 8 oz bottles soon…