Modern Honeycakes with Lavender Icing

Modern Honeycakes

From http://www.innatthecrossroads.com/2012/05/31/honeycakes/

2 ½ cups cake flour

½ tsp. baking powder

1 tsp. salt

1 tsp. ground ginger

1 tsp. cinnamon

½ cup butter

½ cup brown sugar, packed

1 egg

1 cup honey

1 cup buttermilk

Sift together the dry ingredients. In a separate bowl, cream together the butter and sugar. Add egg and beat thoroughly, followed by the honey. Add the flour mixture and the buttermilk in alternating turns, starting and ending with the dry ingredients. Pour into paper-lined cupcake tins, or a greased muffin pan, filling each cup 2/3 full. Bake at 350F for 30 minutes or until cakes are golden brown.

Lavender Icing

From http://www.marthastewart.com/340910/lavender-icing

1/3 cup whole milk

1/2 teaspoon dried lavender

3 cups confectioners' sugar

Bring milk and lavender just to a boil in a small saucepan. Remove from heat, and let steep 10 minutes. Strain, and discard lavender. Whisk in sugar until smooth. Strain again.

Red Wine Chocolate Sauce and Sea Salt + Honey Caramel Sauce

Red Wine Chocolate Sauce and Sea Salt + Honey Caramel Sauce

From http://abeautifulmess.typepad.com/my_weblog/2012/05/red-wine-chocolate-sauce-and-sea-salt-honey-caramel.html

Red Wine Chocolate Sauce, makes about 1 cup.

1/2 cup red wine 
1 cup dark chocolate chips
1/4 cup light corn syrup.

In a pot simmer the wine over low/medium heat. Allow it to cook for about 8 minutes, it will reduce some. Turn the heat down and add in the chocolate and corn syrup. Whisk vigorously as things begin to melt, then remove from heat and continue whisking until everything is well incorporated.

Sea Salt and Honey Caramel Sauce, makes about 1 1/2 cups.

1 cup sugar
1 tablespoon honey
2 tablespoons water
6 tablespoons butter
1/2 cup cream
1/2 teaspoon vanilla extract
1/2 tablespoon coarse grain sea salt.

In a pot combine the sugar, honey and water and cook over medium heat. Be sure to stir the mixture as it heats up and allow this to thicken for 4-5 minutes (the sugar will just begin to darken in color). Now add in the butter, cream and vanilla and bring to a low boil. Continue to stir and cook for 2-3 minutes. Remove from heat and stir in the sea salt. The sauce will thicken as it cools.

You can store both these sauces in an air tight container for up to 2 weeks in your refrigerator. The sauces will harden when cold, just pop them in the microwave for a few seconds before serving again. 

Honey Rolls

Honey Rolls

Adapted from http://briannalee.wordpress.com/2008/09/09/tender-honey-yeast-rolls/

1 cup warm water (105° to 115°F)

1 package dry yeast (1/4 ounce)

1 teaspoon sugar

¼ cup honey

1 egg, lightly beaten

3 tablespoons canola oil

4 cups bread flour

1 ¼ teaspoons salt

Cooking spray

2 tablespoons unsalted butter, melted

1 tablespoon honey

In a large bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 10 minutes.

  

Using a wooden spoon, stir in the honey, egg, and oil. Add roughly 3 cups of the flour and the salt until the dough comes together in a sticky mass. Turn the dough out onto a lightly floured surface and knead – working in the remaining flour as necessary to keep the dough from being too sticky – until the dough is smooth and elastic, about 8 minutes. Do not be tempted to add too much flour. The dough should stay soft and will become less sticky with kneading.

Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.

Punch dough down, and divide into 12-18 equal portions. Shape each portion into a ball, and place in a 9” springform 7" x 11" baking pan coated with cooking spray. Cover and let rise in a warm place for 20 minutes.

Uncover and bake at 400° for 5 minutes 350F for 13 minutes. Combine the melted butter and tablespoon of honey and brush the mixture over the bread. Continue baking the bread for 13 minutes or until browned. Remove rolls from pan and serve warm or at room temperature.