This cornbread is moist, tender, and absolutely delicious.
Since I went gluten-free, my baking took a nosedive. There were three reasons for this: (i) I didn’t miss the baked goods, (ii) I needed to lose weight, (iii) I didn’t want to make gluten-free stuff that had a myriad of ridiculous ingredients in it.
Initially, I bought some gluten-free flours because I thought I’d eventually play around with them. For months, I didn’t get around to using them because I realized that I had bad reactions to the gums Continue reading
Cinnamon rolls? Ermmmm, yes! Big, plump, pillowy-soft, gooey cinnamon rolls? Yes please, sign me up!
I just did a quick search on honeyandspice to see if I had written this recipe up yet, and to my disbelief, the answer is no. I made this recipe about a year ago, and I have been depriving the world of wonderful soft bread with cinnamony goodness! For this I apologize, please forgive me.
Cinnamon has a certain aroma that is hard to resist. When spiraled with brown sugar and butter in soft white bread, it becomes even more Continue reading
English breakfast muffins should NOT be sour or tangy! They should not have vinegar in them, and if they do, it should merely be a preservative and should not make your nostril hairs twitch in discomfort from the stink. Eugh!
Since I have some muffins rings in my cupboard (from my crumpets experiment), I thought I’d whip up a batch. We were not disappointed! The resulting muffins, were slightly crunchy on the outside, soft on the inside and when prised open, there was just the right amount of nooks and crannies to Continue reading
We have a to-make list, and since it is summer with blueberries being so abundant, I wanted to try something with fresh blueberries. Muffins came to mind, but scones superseded them.
It amazes me how few people realize that a scone (whether British or American) should not be hard, dry, or rubbery, and they certainly should not damage your palate whilst trying to enjoy it. In fact, a fresh, well made scone can be eaten on its own, no butter or jam is required to hide the dryness. However, if you prefer to eat your scones with butter or jam, who am I to tell you otherwise?
These scones are so simple to make, and you’d never believe that the amount of effort you put into these create such wonderful scones! On biting into these scones, you are greeted with a lightly crunchy exterior, only to reveal an amazingly soft, tender, and moreish center, which is lightly sweetened and full of bursting blueberry goodness. My mouth is watering at the thought of them now. Continue reading
There’s something incredibly moreish about potato rolls, especially when they are soft, pillowy and packed full of flavor. We were standing in a queue (line) at the supermarket (grocery store) when a couple behind us decide to plonk down 2 packets of potato rolls. A. looked over and said those potato rolls are soooooooooooo good, I could eat about a million right now. He claimed that they are so pillowy soft and incredibly addictive, but we didn’t buy any because we were going out to dinner.
I haven’t made potato rolls in a while, and I normally use my go-to recipe. The resulting rolls from this recipe are good; however, they did not give that pillowy soft texture that I would like. After searching relentlessly (… yeah, right), I found a really nice recipe. The results will not disappoint you. The rolls are sooooooooooo good. We particularly enjoyed them warm from the oven slathered in butter, Continue reading
I’m racking my brain to think of someone I know who doesn’t like pizza. I suppose there could be a couple of people I know, but they are usually the people who are on a low-carb/gluten-free diet. Anyways, safe to say, I love pizza. In the past, I’ve worked hard to perfect a thin, crispy, yet light pizza base (crust). It took me over 4 years to do so. When challenged Continue reading
In the summer of 2005, I was on vacation in the West Country in the UK. To be honest, it didn’t really feel like a vacation, because I was living in the UK at the time, but it was a great getaway for a long weekend. There were a few things that I wanted to do during this trip, which was accomplished, including eating real Cornish pasties and having a cream tea.
I did wonder why a “cream tea” was so darn expensive. Only to realize that it contained tea, scones, clotted cream and jam. I remember it was rainy and dull, and the cream tea was welcomed with open arms. The scones are slightly dry, but go so well with a thick layer of clotted cream and strawberry jam. They were SOOOO good. It was funny because I thought that I could feel my arteries clogging up with every mouthful, but the taste, flavor and texture was so worth it! Continue reading
I was first introduced to panettone in 1999 by an Italian colleague. Panettone is the most wonderful bread ever. The last 2-3 years, I made an effort to buy one to scoff over Christmas. Before you know it, the whole panettone had gone! I mean, what is there not to love? The bread is light, fluffy, lightly sweet, slightly dry and fruity. The weird thing is why do people only enjoy it over the festive season? It is such a wonderful bread, that it should be enjoyed all year around! Continue reading
Bar Walkers cheese & onion crisps (chips), the combination of cheese and onion does not conjure up good food memories for me. All I can remember is cheese and onion pies, pasties or rolls tasted like sick. When I say sick, I mean the taste you get in your mouth after you’ve been sick. What the heck they put in them savory pastries is beyond me, but they were absolutely vile. Because of this, I have avoided combining onions with cheese with anything, that was until we made some flat bread topped with goat cheese and caramelized onions for a catering event – man, that was so very yum (and didn’t taste like sick!)
Moving on from this, I was browsing Continue reading
This delicious loaf is perfect for ginger lovers. It’s not like a traditional cake; it’s more like a chewy bread. It’s dense, lightly sweet, nicely spiced, low in fat and exceptionally gingery, and is perfect for vegan or dairy-free individuals. To serve, the loaf should be sliced thinly and enjoyed with lashings of butter/vegan buttery spread.
J loves this type of ginger cake, as much as the traditional honingkoek. We could purchase Continue reading
Ahhh… crumpets, a traditional British treat. If you’ve tried store-bought crumpets in the UK, and eaten them cold, you would have experienced an unusual taste/texture sensation. They are rubbery and yeasty, and in essence pretty vile. If this is the only way you’ve tried crumpets, you would wonder why the factories make them, and why people eat them. However, something magical happens to the rubbery disc once it is toasted and slathered with butter and/or jam (jelly). The rubbery inedible disc is transformed into a piece of heaven.
I felt a little nostalgic this week, and really felt like some hot buttered crumpets, so I scoured the internet for some recipes. The recipes were more or less the same, however, the end results were not always correct. Crumpets are supposed to have HOLES, Continue reading
Last year I made my first batch of hot cross buns. It was a relatively significant recipe, because it was then that I decided to start this public blog, honey and spice. The resulting buns were pretty good, and I asked J if he wanted any this year for Easter. He said “yes, if you don’t mind making them”. I rarely mind making things in the kitchen.
This year, hot cross buns 2011 are back – they are bigger and better than ever! I’ve even included alternatives if you’re dairy-free, egg-free or vegan. Continue reading