Cupcake Recipe (What To Do With Leftover New Year’s Champagne)

There is one bottle of champagne left over from last night’s New Year’s Eve Party at our place.

If I add cream cheese to our shopping list, I’ll have all of the ingredients for @sprinklebakesSparkling Champagne Cupcakes.

The recipe appears to be great as is, but I’m thinking for a twist I could add orange zest, orange flavoring, and orange bits to the cupcake batter for mimosa cupcakes.

I love it when recipes turn my gears!

For the Love of Honey

Recently, we bought some Dutch Gold Orange Blossom Honey because it was on sale.

The subtle orange flavor and the sweetness of honey was enough to turn me into a bit of a honey snob.

During the kids’ chess club meeting at the library, I was perusing the food section and came across the book Honey: From Flower to Table by Stephanie Rosenbaum.

Beginning with famous instances of honey use and ending with a helpful list of resources, this well-written book was a delightful, easy read. Its pages are filled with everything from the history of honey to beekeeping to flavor-crafting your hive’s honey with different flowers to recipes (both edible and inedible!) using honey.

The photographs are beautiful. (It was a library book, otherwise I may have tried to lick the pages.) They inspired me to want to find vintage honey jars with impressions of bees and honeycombs just so that honey will hold a more prominent place in my kitchen.

Below is one of the recipes from the book I’d like to try.

Doesn’t it sounds perfectly soothing on a sore-throat day?

Hot Honey Lemonade

2 lemons
3-4 whole cloves
2 tablespoons honey, or to taste
1 cup boiling water
1 cinnamon stick

Squeeze the juice of one lemon into a large mug. Slice the second lemon very thin. Poke cloves into a lemon slice and drop slices into the mug. Add the honey. Fill cup with hot water and stir with cinnamon stick until the honey has dissolved. Taste for sweetness and add more honey as necessary.

Baklava, an Ottomon Turkish puffed-pastry filled with nuts and honey, has always been a favorite dessert of mine. The last time I ate it, savoring each bite, was at a progressive Christmas dinner in 2005. Thankfully, the dinner came with a recipe list from everyone’s offerings and I was excited to discover today that I still have the binder! All this thinking about honey has made me want to make my own. Stay tuned.

Will you share your favorite honey recipe with me?

PS: You may have noticed that the disappearance of honeybees has been in the news, with things like cell phone usage and climate change cited as the culprits.

According to it was discovered that the EPA knowingly allowed approval of a pesticide toxic to the natural plant pollinator, honeybees.
In other words, the bees have been unwittingly dying from just doing their thing — pollinating crops. As this pollination process is important to farmers, it would seem that such a thing would be counter-productive at the very least.

Favorite Crêpe Batter Recipe / Nutella, Bananas and the Cthulhu Crêpe Monster

Last-of-the-Batter Turned Crêpe Monster!

This weekend, we had a lovely brunch together. Everyone helped to make Banana Nutella Cr̻pes. While we worked, in true homeschooler fashion, we talked about Henry Ford, assembly lines and efficiency. We also passed around the Cthulhu Cr̻pe Monster Рthe result of the last slosh of batter in the pan that seemed to take on a personality of its own.

(Banana Nutella Crêpes served with a delicious Weihenstephaner Hefeweissbier make for a well-balanced breakfast!)

Favorite Classic Crêpe Batter Recipe

1 C milk
4 eggs
1 C flour
1/2 TSP salt
1 1/2 TB melted butter

Mix until smooth.
Let rest for 30 minutes (this is the key!) before use.

Dessert Crêpe Batter: Prepare Classic Crêpe Batter and add 2 TB sugar and 2 TB liqueur.

Chocolate Crêpe Batter: Prepare Dessert Crêpe Batter with flour reduced to 3/4 C and add 3TB cocoa powder.

Thomas slices bananas
Thomas Slices Bananas
Micah Places Bananas on a Thin Layer of Nutella
Tabitha's on Nutella duty
The Crêpe Tasters
Aiden is Attacked by the Crêpe Monster

Easy Dessert Recipe: White Chocolate & Banana Chip Strawberries

Spring is here! It’s strawberry season! My Bananaberries recipe is being featured on Lifehack this month.

In my Lifehack article, you’ll find step-by-step instructions with photos, tips for finding the perfect berries, and a streamlined process complete with a mise en place guide to help you make this recipe in just a few minutes flat.

Bananaberries are the perfect dessert to bring to potlucks and picnics because they are an easy-to-eat finger food… not to mention they are lovely to behold and add an air of elegance to the table.

I invite you to make a batch for yourself… and leave a comment about how insanely delicious they taste! Don’t forget to share them with your friends!

Review: Suntory’s Chocolate Sparkling Soda

Looking for something chocolaty but are not in the mood for candy? This Japanese beverage will quench your thirst and quell your chocolate craving all in one swig.

Slightly amber in color, Suntory’s Chocolate Sparkling tastes like a cross between cream soda and a Tootsie Roll. Just in time for Valentine’s Day, this dessert-in-a-bottle is reminiscent of classic soda-shop goodness. As it is a sweeter soda, it tastes best when it’s served very cold and cut with ice.

Sure, you could enjoy this as a standalone treat while you’re on a road trip… but why not take the experience to the next level? This bubbly would make a great foundation for a decadent ice cream float, complete with whipped cream, chocolate shavings and maraschino cherry.