Raisin Bundt Cake

Disclosure: This is a sponsored post. 

 

 

 

There's something about this time of the year that kicks off my need to get in the kitchen and bake. As the summer starts to wind down and autumn produce starts to hit the market, I need to let my inner Martha Stewart shine. Earlier this week I kept thinking that I wanted to make something like a quick bread, but as I scrolled through Golden Blossom Honey looking for a recipe to scratch my itch, I stumbled upon a Raisin Bundt Cake that made me stop and switch course. It's been a long time since I've put my bundt pan to good use, so there really wasn't an excuse not to dust it off and test out a new bundt cake recipe. 

 

This is a pretty straightforward recipe with no complicated steps or prep to get it to come together. Unless your name is Jason and your wife asks you to check it in an hour for doneness. Then instead of checking, you just shut the oven off and go about your business, leaving a slightly gooey center, then it's a pretty simple recipe. Thankfully, said wife was able to put it back in the oven once she realized the mistake and got it to finish baking without issue. So, even if you make a blunder in the recipe, it's one that can more than likely be fixed without distress. The liquid ingredients help the bundt to bake nice and moist, and the spices give it a comforting warmth, which is perfect to serve with a hot cup of tea or apple cider this fall. If you're not quite ready to let your own Martha shine, bookmark this recipe to come back to soon. Because before you know it, the crisp and cool autumn days will be upon us. 

 

Ingredients

1 Tablespoon lemon juice

3 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1 cup GOLDEN BLOSSOM HONEY

1 cup sugar

3 eggs

3/4 cup vegetable oil

1/2 cup cold coffee

1 Tablespoon lemon juice

1 cup chopped raisins

2 Tablespoons flour

Honey Glaze:

1 1/4 cups sifted confectioner’s sugar

2 Tablespoons RAW GOLDEN BLOSSOM HONEY

CLICK HERE FOR FULL RECIPE 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

Have you made any autumn inspired recipes lately? 

Linguine with Salmon and Red Pepper Sauce

Disclosure: This is a sponsored post.   

 

 

 

With our busy schedules, we've been leaning on ingredients that cook quickly and without much prep ahead of time. Pasta is usually our go-to because it's something that we can all agree on at any given time. However, my daughter has been hinting a lot lately that she'd really like salmon added to the dinner menu at some point. It's not something that I eat, so it slips past my radar most trips to the grocers. However, I did remember to grab some this week and found a great recipe to satisfy her craving and my pasta addiction in one easy swoop at dinnertime. Golden Blossom Honey had this Linguine with Salmon and Red Pepper Sauce on their website and it really piqued my curiosity because seafood and pasta isn't a combination I can say I've ever put together before except with shrimp. 

 

This is an under 30 minute meal, so great for weeknights or when you're just too tired to put much effort into dinner. For me, it's easy enough to make the recipe as directed, portion out my share, then add the salmon to the pot for everyone else to enjoy. To add more variety to my plate, I just mix in some steamed broccoli or peas and have a satisfying vegetarian option. To the surprise of my family, the seafood and pasta worked well together. Overall, the savory fish blended seamlessly with the sweetness of the peppers and honey, the Parmesan added depth, and the cream smoothed everything out, creating a well rounded flavor profile pleasing to the palate. It's definitely a recipe we'll return to again in the near future! 

 

Ingredients

1 pound salmon filets

2 tablespoons fresh lemon juice

2 tablespoons GOLDEN BLOSSOM HONEY

Sauce:

1 (12 ounce) jar fire roasted peppers, drained

2/3 cup grated Parmesan cheese

2 large cloves garlic

1 cup chicken broth

1/2 cup fresh basil, reserve 1 tablespoon for garnish

2 tablespoons heavy cream or half and half

1 pound linguine, cooked according to package directions

CLICK HERE FOR FULL RECIPE

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

What is your favorite type of pasta noodle? 

Pomegranate, Grapefruit and Orange Compote

Disclosure: This is a sponsored post.  

 

 

 

We're almost out of the dog days of summer, but I know it doesn't really feel like it in some parts of the world. As the high temperatures rage on, you might want to reach for something light, cool, and refreshing to snack on. My husband would reach for a pint of ice cream each night if he could, but I like to encourage some healthier alternatives when possible. I recently made this Pomegranate, Grapefruit and Orange Compote recipe from Golden Blossom Honey because I thought it would be an excellent mix-in with Greek Yogurt. That way Jason could still get a cool and creamy after dinner treat, but with a few more health benefits than his usual ice cream treat. 

 

This compote doesn't have to just be served as a dessert. It can be mixed with oatmeal or as a waffle and pancake topper for breakfast, as a side dish to lunch, or paired with poultry, fish, and beef for dinner. Or, you can simply eat it as a stand-alone snack. While this is still a treat that is a bit high in sugar, most of the sugar content is natural from the fruit itself, which is much better than refined and processed sugars. It's rich in fiber, vitamin C, antioxidants, and has a high water content, so it's super refreshing on those hot summer days. If you refrain from alcohol consumption, you can replace the wine with white grape juice or sparkling water and it still tastes amazing. 

 

Ingredients

1/2 cup white wine

1/3 cup RAW GOLDEN BLOSSOM HONEY

2 grapefruit, peeled and sectioned

2 navel oranges, peeled and sectioned

1 pomegranate, halved

CLICK HERE FOR FULL RECIPE 

 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

What refreshing snacks have you been serving to stay cool this summer? 

Kale and Cheddar Bake

Disclosure: This is a sponsored post. 

 

 

August is coming in hot! The summer just flew by and now we're just 2 short weeks away from the kids all going back to school. It's time to get back into busy schedules and more structured days. With that comes meal planning to keep things on track, so having a steady list of delicious and nutritious meal ideas on hand is important to ensure the days run as smoothly as possible. When my girls were in school, I always liked finding good recipes that I could make the night before that would be simple enough to just reheat in the morning so we could get our day started on the right foot. Recipes like this Kale and Cheddar Bake from Golden Blossom Honey were what got me through those school day mornings with my sanity in tact. 

 

This kale and cheddar bake is like a crustless quiche, making it a perfect breakfast option. It does require more than an hour bake time so I wouldn't recommend attempting to pull it off from start to finish on a busy school day morning. However, it can be made the night before. Just pull it out of the fridge and reheat while the kids are getting dressed and you have a quick, delicious, and nutritious meal ready to fill grumbling tummies and get everyone out of the house on time. Or, if you're like me with no more kids in school, this is a fantastic mid afternoon meal idea. Pair it with some fruit or a cup of soup for a filling lunch, or save it for a dinnertime side dish. It pairs nicely with most meat proteins, or make it a full meal on its own when you serve it with crusty bread, quinoa or wild rice, or roasted potatoes. Breakfast, lunch, or dinner, this recipe has you covered on those busy school days, and in my book, that's deserving of an A+ rating. 

 

Ingredients

1 (10 ounce) package frozen chopped kale, thawed, undrained

1 (16 ounce) container cottage cheese

6 ounces cheddar cheese, crumbled

1/2 stick butter, melted

1 1/2 Tablespoons GOLDEN BLOSSOM HONEY

3 Tablespoons flour

2 large eggs, beaten

3 egg whites, beaten

CLICK HERE FOR FULL RECIPE

 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

Are the kids in your region headed back to school soon? 

Chicken Breasts with Fennel

Disclosure: This is a sponsored post.

 

 

One of my favorite things that I've come to love about working with Golden Blossom Honey all these years is learning that no matter what ingredient I'm working with, I can always count on them to have a fantastic recipe suggestion. Fennel was in our mystery produce bag this week from the flea market leftovers, and it's one of those veggies that I've used once or twice, but don't really know enough about it to curate my own dish from scratch. I don't know why I tend to overlook it when I'm buying produce, but I do know that the few times I have used it, I liked it quite well. However, it just hasn't left a lasting impression where I've needed to figure out a way to include it in more of my cooking. So, I leaned on Golden Blossom Honey to use up the market produce by testing out their Chicken Breast with Fennel recipe since I was drawing a blank on my own. 

 

This recipe isn't necessarily quick like the other recipes that I feature here, but it is relatively inexpensive, especially if you're using your own garden grown vegetables or if you're looking to use up produce near it's expiration date. The fennel and bell pepper do a wonderful job of adding a slightly sweet flavor profile to an otherwise savory dish. My daughter, who is quite the picky eater, passed on the cooked vegetables, but she had high praise for the flavor of the chicken. Honestly, she hardly ever takes the time to praise my cooking, but she made it a point to tell me "that chicken was really good!" one she finished her meal. And while it may not be my exclusive recipe, I'll thank the honey folks for getting me a hard earned compliment from queen of the picky plate club. 

 

Ingredients

2 medium fennel bulbs (also known as anise)

2 tablespoons olive oil, separated

1 medium onion, thinly sliced

8 ounces white mushrooms, sliced

2 cloves garlic, minced

2 whole chicken breasts, halved, skinned and boned

1 red bell pepper, seeded and coarsely chopped

1/2 cup chicken broth

2 tablespoons GOLDEN BLOSSOM HONEY

1 tablespoon red wine vinegar

CLICK HERE FOR FULL RECIPE 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

What vegetable would you like to use more often in your cooking but tend to overlook when buying produce? 

Steak and Mushroom Salad

Disclosure: This is a sponsored post 

 

 

I kind of went back and forth a lot on dinner plans this week. We're back in the ungodly temperatures again, so turning on my oven hasn't been high on my list. We kept searching for good hot weather eats, and many different salad recipes kept popping up. Normally I wouldn't have given the suggestion a second thought, but we know a few people who are suffering through the cyclospora parasite, so greens and berries had us contemplating if the risk was worth it. But then we figured if we skipped the pre-bagged greens and bought them from our local farmers, we'd probably be alright. If you've been here for a minute, you know that my husband doesn't consider salad a full meal unless there's some kind of protein mixed in, so one of the recipes that we went with for dinner this week was Steak and Mushroom Salad that we found on Golden Blossom Honey. 

 

 

Salads are usually pretty fast to pull together, but any involving a meat added in usually tends to take a bit longer. However, this recipe would be an exception. You can whip all of the salad ingredients together while the meat cooks, and dinner is served in under 10 minutes. It really doesn't get much quicker than that. For vegetarians, there are some great beef alternatives to substitute, or if you love mushrooms like I do, just double up on those and skip the beef portion. This is such a great recipe to help get through the scorching days, and since there doesn't seem to be relief for my area on the horizon, I suspect we'll be having it again soon for dinner. It's been a few days since we've eaten this, and so far we're feeling fine, so hopefully taking the farmer's market approach to produce buying this week will keep us in the clear. 

 

Ingredients

1 1/2 pounds boneless top sirloin steak, trimmed of fat

2 tablespoons butter

8 cups mixed baby greens

4 cups arugula

1 (8-ounce) package sliced white mushrooms

1/2 red bell pepper, thinly sliced

1 small red onion, thinly sliced

Dressing:

1/3 cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons RAW GOLDEN BLOSSOM HONEY

1 teaspoon Dijon mustard

 CLICK HERE FOR FULL RECIPE

 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

Have you or anyone you know been ill with the cyclospora virus?