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Perfect for a hike or an afternoon snack.
2 cups old fashioned oats
1 cup sliced pecans
1 cup shredded coconut
1/2 cup toasted wheat germ
3 Tbs butter (unsalted)
2/3 cup HONEY
1/4 cup light brown sugar (packed)
1 1/2 tsp vanilla extract
1/4 tsp salt
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/2 cup dried cranberries
Preheat the oven to 350 degrees. Butter an 8 x 12 baking dish, line with parchment paper, and set aside. Toss the oats, pecans, and coconut together on a sheet pan and bake for 10-12 minutes, stirring occasionally, until toasted and lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300 degrees. Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook while stirring for 1 minutes and then poor over the toasted oat mixture. Add the raisins, apricots, and cranberries and stir well. Pour the mixture into the prepared baking dish. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25-30 minutes, until golden brown. Cool for at least 2-3 hours to alway the bars to set before cutting into squares.
This is one of the first things I ever made with honey and is still an all-time favorite.
6 cups peeled and sliced apples (recommended: granny smith, pink lady, or honeycrisp)
1 tsp lemon juice
1/2 cup HONEY
1/3 cup flour (all purpose)
2/3 cup rolled oats
1/4 cup light brown sugar, packed
1/4 tsp salt
1/2 cup unsalted butter, chilled and cut into cubes
Preheat oven to 375 degrees.
Grease a medium baking dish (7 1/2 x 11 3/4) and set aside. Toss apples with lemon juice and honey and then arrange in the bottom of the prepared baking dish.. Mix dry ingredients and then cut the butter into the dry ingredients until the mixture resembles coarse bread crumbs. Sprinkle over apples. Bake at 375 degrees until the apples are tender and the crust is browned (about 30 minutes). Allow to cool for 10 minutes before serving.
We may try out new chocolate chip cookie recipes from time to time, but we always come back to this old favorite.
1 cup (2 sticks) butter, room temperature
3/4 cup light brown sugar
2/3 cup HONEY
2 eggs, room temperature
1 tsp vanilla extract
2 3/4 cups flour (all-purpose)
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips
Cream butter and sugar until fluffy and then add in honey while mixing. Add in eggs and vanilla and mix until combined. In a separate bowl, combine flour, baking soda, and salt. Add the flour mixture to the wet ingredients while mixing. Add in chocolate chips and stir to combine. Chill for 2-3 hours.
Preheat oven to 350 degrees. Drop spoonfuls of batter onto a cookie sheet and bake for 8-10 minutes or until golden brown.
Bruschetta is a quick and easy entertaining option when you have unexpected guests. The choice of toppings is limited only by your imagination: ricotta and honey, roasted mushrooms with thyme, pureed white beans and roasted garlic.
Here, we use honey and goat cheese to add a sweet and tangy twist to a classic tomato and basil bruschetta. Enjoy!
8 slices of Italian bread or baguette (roughly one-half inch thick)
1 clove of garlic, peeled
4 oz chevre (goat cheese), at room temperature
6 campari or roma tomatoes
1/4 small purple onion
6 basil leaves
2 Tbs hard sharp cheese (parmigiano-reggiano, romano, or grana padano), grated
1 Tbs balsamic vinegar
1 Tbs HONEY
salt and freshly ground black pepper
Preheat oven to 350 degrees.
Arrange slices of bread on baking sheet in a single layer and drizzle lightly with olive oil. Toast in the oven until lightly browned, about 10 minutes. Check periodically to avoid burning. Remove crostini from the oven and rub with the garlic clove until glistening and fragrant.
While the bread is toasting, dice tomatoes and place in a medium bowl. Mince the onion and add to the tomatoes. Chiffonade the basil and add to the tomato mixture. Add in grated cheese, vinegar, and honey. Season with salt and pepper, toss together, taste, and adjust seasonings.
To assemble, spread a thin layer of chevre accross the crostini and then top with a heaping spoonful of the tomato mixture. Drizzle with additional honey before serving, if desired.
Cooking tip: To chiffonade the basil, stack leaves and roll into a cigar shape lengthwise. Run your knife on a diagonal, creating ribbons.
Bees communicate through a complex system of pheromones and dances. Dances vary in speed and style and can let one bee communicate the exact location of a nectar source several miles away. This blog is our way to communicate with you about the latest things going on at Golden Hills.