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The honey cake is an underestimated cake. There are no frills, just really good cake. It’s also crazy simple to make. You’ve heard of a dump cake, and may not be that easy but its pretty darn close! A dusting of powdered sugar is all it needs. Maybe a spoonful of whipped cream or lemon glaze if you are really feeling fancy. The trick here is to use really good honey. In most cases clover honey is typically used in baking because its flavor is mild, but here we want the honey flavor to stand out. We used a wildflower honey, which is sweet and floral, and gives the cake lots of flavor. An orange blossom honey would also work well. We want the honey flavor to be pronounced to truly, go nuts!

Honey cakes can also tend to be too dry so we ensured this one wouldn’t be by adding sour cream, which works to keep the cake tender and moist. Serve it with a cup of tea or coffee and you won’t be disappointed. The cake is superb when still slightly warm but can also be kept at room temp for a day or two, wrapped in plastic!

If you are honey lovers like us, but want to go a more savory route, maybe try the Panda Express favorite honey-walnut shrimp. Or you can keep it classic and vegetarian with honey-glazed carrots.

Have you made this yet? Let us know what you think in the comments below!

Honey Cake

Recipe by Sandra Myers

0.0 from 0 votes

Cuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

45

minutes

Total time

50

minutes

Ingredients

• Cooking spray

• 2 c. all-purpose flour

• 1/2 tsp. kosher salt

• 1/2 tsp. baking soda

• 1/2 c. (1 stick) butter, softened

• 1 c. honey

• 3 large eggs

• 1/4 tsp. almond extract

• 1/2 c. sour cream

• Powdered sugar, for serving

Directions

• Preheat oven to 350°. Line a 9” round cake pan with parchment and grease with cooking spray. In a large bowl, whisk together flour, salt, and baking soda.
• In another large bowl, using a hand mixer, beat butter and honey together until butter is smooth and mixture is light and creamy. Add eggs, one at a time, beating well after each addition, then add almond extract. Add dry ingredients and beat until just barely combined, then add sour cream and beat until just combined.
• Pour batter into prepared cake pan and bake until a toothpick inserted in the middle comes out clean, 35 minutes. Let cool.
• Serve as is or with a dusting of powdered sugar.

Notes

• Sourc: https://www.delish.com/cooking/recipe-ideas/a34496829/classic-honey-cake-recipe/

With the holidays rapidly approaching, there is nothing better to calm nerves than these oreo truffles. Like our classic 4 Ingredient East Oreo Truffles, they are soft oreo cheesecake on the inside and chocolatey on the outside. So good!

With the holidays rapidly approaching, there is nothing better to calm nerves than these oreo truffles. Like our classic 4 Ingredient East Oreo Truffles, they are soft oreo cheesecake on the inside and chocolatey on the outside. So good!

OK, so don’t actually hang them on the tree unless you’re fearless. However, they are truly to die for at a holiday party and will be the first to go.

The best part? You can make them up to a week in advance as a make-ahead recipe, as long as you store them in the fridge. Happy holidays everyone!

Holiday Ornament Oreo Truffles

Recipe by TipBuzz

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

3

servings

Prep time

30

minutes

Calories

224

kcal

Total time

1

hour 

These adorable Ornament Oreo Truffles are a delicious homemade treat that resembles a Christmas tree ornament. The center is oreo cheesecake covered in white chocolate and decorated with mini Reese’s peanut butter cups and red lace licorice. They’re fun to make with kids and a must-try for the holidays!

Ingredients

• 120 Oreo cookies crushed

• 24 oz cream cheese

• 72 oz white chocolate

• 120 mini Reese’s peanut butter cups

• 3 cup red Twizzlers licorice

• 3 holiday sprinkles nonpareils

Directions

• Line a cookie sheet with wax paper or parchment paper. Cut licorice into forty 1-inch pieces. Set aside.
• Crush the cookies into crumbs in either a food processor/blender or a large ziplock bag.
• In a medium bowl, combine oreo crumbs with cream cheese into a paste.
• Scoop out 1-inch balls, roll in your palms and place on cookie sheet. Freeze 30-60 minutes.
• Meanwhile, place the chocolate in a microwaveable bowl. Microwave at 50% power in 30 second intervals, stirring in between until smooth.
• Place a toothpick through the Reese’s peanut butter cup and into an oreo ball. Holding the toothpick, immerse the ball in white chocolate to coat.
• Place the coated ball on the prepared baking sheet with the peanut butter cup facing up.
• Press the peanut butter cup onto the ball, and slowly remove the toothpick.
• Make a loop out of a piece of licorice, and insert the ends into the peanut butter cup.
• Repeat the previous steps for the remaining oreo balls. Place baking sheet in the fridge to chill for at least 15 minutes. Serve and enjoy!

Notes

• Source: https://tipbuzz.com/ornament-oreo-truffles/
• Nutrition
  Calories: 224kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 116mg | Potassium: 106mg | Sugar: 20g | Vitamin A: 85IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1.2mg | Net Carbs: 27g