January 25, 2023. Wet, rainy day. Best Creamy Rice Pudding. Updated and published October 29, 2026. When I picked up my son from school today, the first thing he asked was “Please make that yummy Colombian rice treat! Pretty please!” How can I refuse such …
February 13, 2021. Cold snowy winter day. Butter Cruffins (Croissant + Muffin) with Optional Orange Glaze. Whenever it is cold outside (especially when it’s a snowy day), I simply love to tinker and spend my day inside. Specifically in my warm, cozy kitchen dreaming and …
February 6, 2021. Beautiful sunny winter day. Quick & Easy Honey Cakes (with Citrus Zest).
Jump to RecipeThese sticky delicious honey cakes are yummy and bake up in a flash. I wanted to put together something that wasn’t fussy and uses pantry ingredients. So, these cakes are just the thing to make when you want something sweet and quick.
The key to making this delicious treat is using the best honey available. Adding freshly grated lemon or orange rind really gives this a nice pop. I used ground nutmeg and cinnamon for a hint of warmth.
There are really 2 major steps to this. First, putting the batter together and an initial bake. Second, a soaking with more honey and a final bake. These steps ensure the honey really sticks and soaks into the mini cakes, which develop a beautiful sheen and taste fabulous!
Without further ado, let’s get baking.
These items are used for this recipe.
Dry Ingredients
2 cups (240g) All purpose flour
1½ tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon or nutmeg or a mix of both
1 lemon or orange zest from 1 fruit
1/2 tsp salt
Wet Ingredients
1/2 cup (113g) cold unsalted butter, cut into small cubes
3/4 cup (184g) milk, room temperature
2 large eggs, lightly beaten
1 cup (340g) honey, divided
2 tbsp fresh squeezed lemon or orange juice
1 tsp vanilla extract
This recipe requires a regular 12 holes muffin pan, cooking spray to prevent the cakes from sticking, 2 mixing bowls (one for the dry ingredients and the other for the wet), an optional pastry blender to mix the butter into the flour mixture (or just use your fingers and fork) and finally a parchment or silicone lined cookie sheet/pan for the second round of baking.
Let’s start by gathering all the ingredients. Then, preheat oven to 350°F (177°C). Next, spray the muffin pan thoroughly with cooking spray and set aside. Prepared the lined baking tray. Set aside.
In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. Whisk in the citrus (lemon or orange) zest and spices (cinnamon, nutmeg or both) until well combined. Then, add cubed butter and with your fingers or pastry blender rub butter into the flour mixture until it looks like breadcrumbs (or like coarse sand). Set aside.
In a separate bowl, mix together the milk, eggs, 3/4 cup honey, citrus juice and vanilla. Gradually add the dry and wet mixture together and combine thoroughly.
When the batter is ready, carefully fill the prepared muffin tin until 3/4 filled. Gently tap the filled pan to settle the batter. Then, pop the filled pan into a preheated oven for about 18 to 20 minutes, until the tops are golden.
When the tops are lightly golden, remove the muffin pan from the oven, and place on a trivet. It will be hot so please be careful when popping out the almost cooked cakes and placing them on the prepared lined baking tray. Using a brush, generously coat the entire cake with the remaining honey. The heat from the cakes will help the honey soak into the cakes. Let them stand for 5 to 8 minutes. When ready, place the honey soaked cakes back into the oven and bake for another 15 to 18 minutes until the tops are golden brown. Remove from oven and cool on wire racks.
Your honey cakes are ready!
When I was making this, I was curious about other recipes that use honey to bake. And of course, lo and behold there are a wonderful array to choose from that would delight any baker’s heart. Here’s one collection that I thought was pretty interesting. I hope to check off a few from the list some day, especially the Greek Baklava! =>https://www.allrecipes.com/gallery/honey-desserts/
Recipe inspired by Gobble The Cook and The Ginger Whisk.
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In June 2020, inspired by all the frenzy around Costco Raspberry Crumble Cookies I decided to put my newly honed isolation baking skills to make a copycat version. My homemade Costco Raspberry Crumble Cookies use a shortbread crust and mixed berries conserves (that’s what I had in the fridge) to put this together. You can easily swap out the raspberry conserves with your favorite chunky jam, which is what I have done in this recipe.
This cookie really deserves its popularity. It is really delicious and just crumbles on your tongue. The rich buttery crust complements the sweetness of the berries conserves or jam. I am using chunky jam here so you can bite into the fruit. Each cookie contains one full heaping tablespoon of sweetness. It is a delectable combination. The crumbles on top add another layer of texture to the overall enjoyment of this cookie!
This recipe yields 12 large Costco size cookies. These are the ingredients:
2.5 cups all purpose flour, sifted
1 cup unsalted butter, softened
0.5 cup sugar
2 tsp vanilla extract
12 Tbs mix berries chunky jam/preserve
Confectioners sugar for garnish (optional)
In addition, you will also need 12 small tart 3” mold with removable bottoms to shape and bake the cookies.
Gather all the ingredients. Preheat oven 350°F, spray tart molds with cooking spray. In a large mixing bowl, combine softened butter with sugar. Add vanilla extract. Mix well. Next, add flour into the butter sugar mixture. Use a spatula to stir until the dough resembles coarse breadcrumbs, but will clump when pressed together.
Place prepared tart molds into a cookie sheet. Scoop up approx 1 -1½ tablespoon rounded heap of dough and press gently and evenly to the bottom of tart tin. Dough should cover the bottom of the pan.
Carefully spread approx 1 tablespoon fruit preserve on top of the dough, leaving approx ¼ inch from rim.
Sprinkle the remaining crumbles evenly on top. Do not press.
Bake in preheated oven for 25-30 minutes, or until the cookies are golden on top.
Remove the cookie from tart mold and cool on rack.
Sprinkle with icing sugar if you like and your Costco Raspberry Crumble Cookie is ready!
Tip 1: Store in airtight container to prevent the cookies from getting stale.
Tip 2: The cookies taste amazing with a cup of coffee or tea. Also, it goes very well with a scoop of vanilla ice cream.
Shortbread cookies are typically made with butter, sugar and flour. What makes these cookies special are the crumbles that are loosely put on top of the cookies before baking. I think it gives the cookies an additional zing that makes it so special. I was wondering how are crumbles different from other baked toppings. Here’s an interesting explanation => https://www.eater.com/2019/9/14/20865413/whats-the-difference-cobbler-crisp-crumple-fruit-dessert-baked-good
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