Coconut-Peach Popsicles

Peaches & cream is a great American flavor combo. In this recipe, I’ve updated the dessert classic and made it lactose-intolerant friendly. Even though I am neither of those things, I really love coconut milk and find to to be a healthier option than cow’s milk. I think the flavor and consistency of coconut milk is just awesome. If you cannot locate a store that sells it, regular whole milk will work just fine.

1 cup diced peaches
1/3 cup coconut milk
2/3 cup plain coconut yogurt
1 tablespoon brown sugar

Using a food processor or blender, puree the peaches, coconut milk, brown sugar and yogurt until smooth.

Pour the mixture into molds and freeze until set, about 4 hours.

Yields 2-4 servings.

Cinnamon Vanilla Pancakes:
1 cup milk
2 eggs
1/2 stick butter, melted
1 1/2 cups flour
1 teaspoon cinnamon
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla

Honey Butter:
1 stick butter, softened
2 tablespoons honey

Cinnamon Vanilla Pancakes:
In a medium bowl whisk together all the ingredients. Spoon desired amount of batter onto a lightly oiled pan. Cook, over medium heat until bubbles appear on the surface of the pancake. Flip and cook for about a minute longer.

Honey Butter:
Using a hand mixer, blend together the butter and honey. Top warm pancakes with a pat or two of honey butter and serve.

Yields 8 4-inch pancakes.

I love slow cooking – not only does produce the most tender meat, it does all the work for you! This is one of the easiest recipes that uses simple ingredients to create something delicious.

4 pounds pork shoulder roast
1 onion, chopped
3 cloves garlic, minced
1 cup ketchup
1/2 cup apple cider vinegar
1/2 cup chicken stock
1/4 cup brown sugar
1 tablespoon honey dijon mustard
1 tablespoon honey
1 tablespoon Worcestershire sauce
2 tablespoons Tapatio hot sauce

Place the pork shoulder in the slow cooker. Add the rest of the ingredients. Cover and cook on high for 6 hours.

Using two forks, shred the pork and serve on hamburger buns.

Yields about 8 servings.

2 California avocados
Juice of 1 lime
1/2 teaspoon vanilla
1/3 cup agave nectar
8 ounces cream cheese
1 3/4 cup heavy cream
4 tablespoons honey

Using a food processor, puree the avocado flesh, lime juice, vanilla and agave nectar together until smooth. Set aside.

In a large bowl, combine 2 tablespoons of the heavy cream and cream cheese together until smooth. Add the avocado mixture; stir until well combined. Set aside

In a medium bowl, beat together the remaining heavy cream until soft peaks form. Gently fold the whipped cream into the avocado mixture.

Divide mousse into 4 individual serving glasses or bowls. Cover and chill for at least 4 hours. Top with a tablespoon of honey before serving.

Yields 4 servings.

1 cup unsweetened coconut milk
2 eggs
1/2 cup honey, divided
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon salt
Toasted coconut

Preheat oven to 325 degrees. Spray four ramekins with nonstick cooking spray.

In a large bowl, whisk together the milk, eggs and 1/4 cup of the honey, cinnamon and salt until well blended. Set aside.

Spoon 1 tablespoon of honey into each ramekin. Pour the milk mixture into the ramekins.

Place the ramekins in a baking pan. Pour water into the pan so that it comes three-quarters up the sides of the ramekins.

Bake for 30-40 minutes, until the flans are almost set. Let them cool, then refrigerate until completely chilled.

To serve: invert ramekins onto a serving plate and garnish with toasted coconut.

Yields 4 servings.

1 3/4 cups flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup honey
2/3 cup vegetable oil
1/2 cup strongly brewed vanilla red (rooibos) tea
2 eggs
1/4 cup brown sugar, packed

Preheat oven to 350 degrees. Grease and flour a 9×5-inch loaf pan.

In a medium bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt. Set aside.

In a small bowl, whisk together the honey, tea and oil. Set aside.

In a large bowl, beat together the eggs and brown sugar. Whisk in the honey mixture. Stir in the flour mixture.

Pour the batter into the prepared pan and bake for 45-55 minutes, or until done in the center.

Yields 8-10 servings.

These are definitely not your average cookie. They have such an array of flavors happening! Sweetness form the honey, a little kick from the ginger and a bit if tart from the lemon. I find the combination to be utterly divine!

Cookies:
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon dried ground ginger
1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar, packed
1 egg
1/2 cup honey
1 teaspoon vanilla

Icing:
2 tablespoons lemon juice
1 cup confectioner’s sugar
Milk
Sprinkles (optional)

Cookies:
Preheat oven to 350 degrees.

In a medium bowl, combine the flour, baking soda, ginger, and salt. Set aside.

In a large bowl, cream together the butter and brown sugar. Beat in the egg, vanilla and honey. Stir in the flour mixture.

Drop spoonfuls of dough about 2 inches apart on an ungreased cookie sheet. Bake for 9-11 minutes or until golden. Remove from oven and let cookies cool on a wire rack.

Icing:
In a small bowl, combine lemon juice and powdered sugar until smooth. Add milk by the teaspoon to thin enough to ice cookies. Top with sprinkles if desired.

1 pound pitted dates
4 ounces goat cheese, cubed
1 pound sliced bacon, cut in halves
4 ounces honey-glazed whole almonds

Preheat the oven to 375 degrees. Line a baking sheet with foil.

Slice dates in half. Stuff with a cube of goat cheese and an almond. Wrap each date with a bacon slice and secure with a toothpick.

Bake for 30-40 minutes or until the bacon is crisp, turning once after 20 minutes.

Sweet Potato Fries:
6 sweet potatoes, peeled and cut into 1/2-inch-wide strips
3 tablespoons olive oil
1 teaspoon kosher salt

Honey-Chili-Lime Dipping Sauce:
3 tablespoons honey
1 teaspoon chili powder
2 tablespoons cilantro, finely chopped
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice

Sweet Potato Fries:
Preheat oven to 425 degrees. Line a baking sheet with foil.

In a plastic bag, combine the fries, oil and salt. Close and shake until fries are evenly coated. Place coated fries onto lined baking sheet and bake for 30 minutes, turning every 10 minutes.

Honey-Chili-Lime Dipping Sauce:
In a medium bowl, whisk together all the ingredients until emulsified.

Yields about 5 servings.

Peach-Ginger Crisp:
2/3 cup brown sugar, packed
3 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 peaches, peeled and sliced
1/3 cup candied ginger, minced
1/4 cup apple cider
1 teaspoon vanilla
1 teaspoon rum extract

Topping:
1/2 cup flour
1/2 cup quick cooking oats
1/2 cup butter, chilled
1/2 cup brown sugar, packed
1/2 cup pecans, chopped

Honey Whipped Cream:
1 cup heavy whipping cream
1/4 cup honey

Preheat oven to 350 degrees. Grease an 8-inch square baking dish.

Peach-Ginger Crisp:
In a large bowl, combine the brown sugar, flour, cinnamon and nutmeg. Add the peaches, ginger, apple cider, vanilla and rum extracts. Stir, making sure fruit is evenly coated with sugar mixture. Pour into prepared baking dish.

Topping:
Using a food processor, pulse together all ingredients until fine & crumbly. Sprinkle evenly over fruit mixture.

Bake 40-45 minutes or until topping is golden brown.

Whipped Cream:
Using an electric mixer, whip together heavy cream and honey until soft peaks form.