gastrogirl:

applesauce cake with pomegranate glaze.


Cherry Brown Sugar Fool with Honey Almond
 
Serves 6
Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy offood52.com. To learn how to make this recipe, watch the video on Food52.

Ingredients

Honey Almonds: 
1/3 cup sliced almonds 
1 tablespoon honey 
Cherry Brown Sugar Fool: 
1 cup pitted fresh sweet cherries 1 teaspoon lemon juice 1/2 teaspoon almond extract 1 tablespoon sugar 2 tablespoons water 3/4 cups heavy cream 2 tablespoons light brown sugar 1 teaspoon vanilla extract  

Method

Preheat oven to 400 degrees and line a baking sheet with a baking mat (e.g. Silpat). 
In a small bowl, coat nuts with honey. Spread nuts on the baking mat. Bake 7 to 10 minutes, until golden. Transfer nuts to a bowl to cool. Coarsely chop, and set aside. 
In a small saucepan, combine cherries, lemon juice, almond extract, sugar and water. Cook over medium heat, stirring frequently, until cherriess begin to break down and juices boil and thicken, about 5 minutes. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold. In a separate bowl, combine cream, brown sugar, and vanilla and beat until stiff peaks form; fold in 1/3 cup of the cherry sauce. Combine, but not fully — there should be beautiful cherry streaks running through the fresh cream. Divide among four dessert dishes, and spoon remaining cherries over tops. Garnish with the honey almonds. 

Nutrition

Per serving (about 3oz/75g): 180 calories (120 from fat), 14g total fat, 7g saturated fat, 40mg cholesterol, 10mg sodium, 15g total carbohydrate (1g dietary fiber, 12g sugar), 2g protein

Cherry Brown Sugar Fool with Honey Almond

Serves 6

Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy offood52.com. To learn how to make this recipe, watch the video on Food52.

Ingredients

Honey Almonds: 

1/3 cup sliced almonds 

1 tablespoon honey 

Cherry Brown Sugar Fool: 

1 cup pitted fresh sweet cherries 
1 teaspoon lemon juice 
1/2 teaspoon almond extract 
1 tablespoon sugar 
2 tablespoons water 
3/4 cups heavy cream 
2 tablespoons light brown sugar 
1 teaspoon vanilla extract  

Method

Preheat oven to 400 degrees and line a baking sheet with a baking mat (e.g. Silpat). 

In a small bowl, coat nuts with honey. Spread nuts on the baking mat. Bake 7 to 10 minutes, until golden. Transfer nuts to a bowl to cool. Coarsely chop, and set aside. 

In a small saucepan, combine cherries, lemon juice, almond extract, sugar and water. Cook over medium heat, stirring frequently, until cherriess begin to break down and juices boil and thicken, about 5 minutes. 

Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold. 

In a separate bowl, combine cream, brown sugar, and vanilla and beat until stiff peaks form; fold in 1/3 cup of the cherry sauce. Combine, but not fully — there should be beautiful cherry streaks running through the fresh cream. 

Divide among four dessert dishes, and spoon remaining cherries over tops. Garnish with the honey almonds. 

Nutrition

Per serving (about 3oz/75g): 180 calories (120 from fat), 14g total fat, 7g saturated fat, 40mg cholesterol, 10mg sodium, 15g total carbohydrate (1g dietary fiber, 12g sugar), 2g protein



gastrogirl:

apple and honey marshmallows.


gastrogirl:

caramel apple cake.


Chai Cake with Honey Ginger Cream
*I’d love to try an organic version of this recipe and try substituting the honey for light agave nectar - my new obsession!

Chai Cake with Honey Ginger Cream

*I’d love to try an organic version of this recipe and try substituting the honey for light agave nectar - my new obsession!



Why I LOVE Agave Nectar:
Agave is sweeter than table sugar so you can use a smaller amount and consume less calories. Agave also has a low glycemic index.
It’s gluten free and vegan
You can use it as a honey, syrup or sugar substitute
It’s all natural, unlike splenda, equal, or other sugar substitutes
It’s perfect for baking and tastes AWESOME
You can use it on plain Greek yogurt for a healthy serving of probiotics without sacrificing a sweet honey taste
You can use it on chicken and other non-dessert items
You can use it to sweeten drinks
It’s making my 17-day diet A LOT easier! 
If you’re interested in alternative sweeteners, vegan cooking, gluten-free cooking or organic cooking, this is the perfect sweetener for you! And even if you’re not (I’m not a vegan or gluten-free dieter) but this agave nectar is just so delicious. It’s the perfect sweet substitute :) 

Why I LOVE Agave Nectar:

Agave is sweeter than table sugar so you can use a smaller amount and consume less calories. Agave also has a low glycemic index.

  • It’s gluten free and vegan
  • You can use it as a honey, syrup or sugar substitute
  • It’s all natural, unlike splenda, equal, or other sugar substitutes
  • It’s perfect for baking and tastes AWESOME
  • You can use it on plain Greek yogurt for a healthy serving of probiotics without sacrificing a sweet honey taste
  • You can use it on chicken and other non-dessert items
  • You can use it to sweeten drinks
  • It’s making my 17-day diet A LOT easier! 

If you’re interested in alternative sweeteners, vegan cooking, gluten-free cooking or organic cooking, this is the perfect sweetener for you! And even if you’re not (I’m not a vegan or gluten-free dieter) but this agave nectar is just so delicious. It’s the perfect sweet substitute :) 



lovelylovelyfood:

Goat Milk and Honey Tarts with Cherries and Raspberries 

lovelylovelyfood:

Goat Milk and Honey Tarts with Cherries and Raspberries 



lovelylovelyfood:

Greek Cake Drizzled with Honey 
OMG this looks fantastic!

lovelylovelyfood:

Greek Cake Drizzled with Honey 

OMG this looks fantastic!