Frozen Whipped Cream for Hot Chocolate

frozen whipped cream

We rarely have double (heavy) or whipping cream in our fridge, but when we do, it’s usually for something like chocolate cream pie, banana cream pie or chicken alfredo. When there are leftovers, we run about thinking what to do with it.

A loves hot chocolate. He particularly loves it with whipped cream. Not just any whipped cream.. it has to be freshly whipped cream, lightly sweetened with a hint of vanilla (talk about picky).   Continue reading


Recent Hiatus

Doesn’t time fly? Was it really August since I last posted an entry? Ooops!

I have been in the kitchen cooking and creating, but not so much on the computer blogging about it… obviously!

Now that it’s getting colder, darker and rainier in the Pacific Northwest, I have an excuse to sit down and update honeyandspice. Since it’s been a while, you may notice a few warmer weather foods, such as chocolate ice cream appear. I know it’s not exactly the right time for ice cream at this time of the year, but I am uploading recipes as they were made. I have a great gluten-, dairy- and refined sugar-free pumpkin pie recipe and paleo coconut flour carrot cake I want to share with y’all.

Other recipes you will see appear in the not so distant future will include: nut and dairy-free basil pesto; vanilla fudge; coconut flour bread/cake; strawberry cream pie; carrot cake balls; coconut oil plantain chips; nainaimo bars; superfood salad; lemon and coconut butter truffles; sour cream vanilla cupcakes with vanilla buttercream frosting; walnut cinnamon sugar sour cream coffee cake; coconut butter carrot cake; sweet potato brownie; sour cream blueberry muffins; pumpkin cheesecake and traditional pumpkin pie.

Watch. This. Space.

Catching Up

Was it really January when I last updated this blog? Wow. That’s kind of shocking, but time got away from me, and well, here I am madly trying to catch up! It’s not that blogging had become a chore, more that life got in the way. You know how it is! I could make all the excuses in the world, but I choose not to. I was just lazy, ok?

Not to worry. Now that I have some time free, I can add some of the recipes I’ve tried over the last (nearly) 5 months (!) Some of them good, some of them bad, and some of them, plain darn ugly. Ok, I lied about the latter one, but still!

Since the end of January, I’m still happily creating and eating foods that exclude the following: gluten, dairy, soy, refined sugar/agave/coconut sugar/maple syrup, oats, peanuts, sesame seeds, processed oils such as canola and mammalian meat. You know, I’m feeling all the better for it. To some, I have become super-picky and boring, but I don’t care about that! Most people wonder what I do eat, and to be honest with you, I eat such a huge variety and abundance of produce, it’s incredible. The nutrients you can get from eating such things is something to really write home about. And for the record, no I don’t eat the gluten-free substitute BS that grocery stores sell.

My new entries will include “me-safe” foods and “not me-safe foods”, such as kabocha, green beans, spinach and chickpea quinoa, crunchy spiced almonds, massaged (yes, you read it right) dinosaur kale salad, grain-free chocolate sponge roll with oranges and cream, grain-free banana bread, blueberry bran muffins, grain-free coconut flour chocolate cake frosting, strawberry cream vanilla sandwich cake, creamy coconut curry and lentil soup, paleo chocolate brownie with blueberries, prawns, broccoli, tomato, peas and garlic pasta, hummus/vegetable nori wraps and vanilla fudge. Keep ya eyes peeled, cos they’re coming your way soon!

Recent Hiatus

So, it has come to this: me neglecting my blog!

I cannot believe it was September 17 since my last entry, but it was. It seemed like yesterday when I made the custard tart that I devoured all on my own.

The reason for neglecting this blog? Maybe it should be more my excuse. Ok, so my excuse is that I’ve been really busy. Busy trying to sort out the aftermath of a major life event that happened, busy juggling life, work and play, and busy practically doing nothing at the same time (if possible).

I’m hopeful that the big mess will all be over pretty soon, and I can get back to blogging about the food. There is a backlog of recipes that are I am dying to share: chocolate and peanut butter fudge, lemon mousse cake, chocolate meringue buttercream and the ultimate chocolate cake.

Until then, keep your eyes peeled, your bellies full and a big smile on your face!

Easy Cherry Jam

I have never made jam until a couple of weeks ago. It’s one of those things that kind of scared me a little. Don’t even ask why. I can make croissants, pasta, puff pastry, and I’ve even tried my hand at making har gau, but I had never made jam. I guess, it was more of the canning process that scared me. Oh, and I find putting seasonal fruits into a pan and boiling the smitherines out of them a little bit of a waste.

What motivated me to make this jam was that A. asked me if I knew how to make cherry danishes. I know how to make danish pastry, but I’ve never made the cherry variety. The ones you see in the stores usually have bright red cherries on them, which looks exceedingly artificial. I know I could have just make cherry danishes with cherries and a glaze, but I wanted to use cherry jam. The recipe for this will follow shortly. Continue reading

Strawberry, Orange and Banana Smoothie

I know, I know, this smoothie looks really unassuming, but try it, and you will be highly surprised.

This is probably one of the best smoothies I’ve ever wrapped my lips around. I have to thank Hang for this recipe. Ok, it has been played around a little, but the initial idea came from her. I wasn’t overly enthusiastic when she was ranting and raving how delicious this smoothie is until I tried it. It’s now my go-to smoothie. It’s fruity, incredibly strawberry-ish, with just the right amount of sweetness. The banana is barely noticeable, but the orange undertones are present. Continue reading

I’m Back

Wow, it’s been over 2 months since my last post, and that was merely an entry to entice you. My last recipe was posted in February, which to me, is quite unbelievable, considering I used to update my blog on a regular basis. After quite a few life changing experiences over the last six months, I am back… well, I hope I am. I have a load of recipes that I would love to share with y’all, and although my entries may be sporadic, we will get there!

Temporary Absence

Hello everybody! Yes, I’m still alive and breathing… It’s been over 5 weeks since my last entry, and I feel a little embarassed for neglecting my blog for so long.  I will be posting a few recipes within the next few weeks, including two recipes for: macadamia and chocolate chip (chocodamia) cookies and rosemary & pinenut shortbread, an awesome recipe for moist banana muffins, apple muffins, chocolate muffins and banana bread. So, hold tight until the next installment. Keep cooking, eating and smiling!

Smoked Salmon and Avocado Wheat Berry Salad

This is a simple, tasty and highly nutritious salad. I’ve been trying to fit in 1-2 portions of avocados into our diet per week, along with two portions of fish, which are high in omega fatty acids. This salad fits the bill.

The chewy nibbles of wheat berries go perfectly well with the creamy avocado, smoked salmon, crunchy green pepper and ripe tomatoes. It’s perfect for summer barbecues or picnics. Continue reading

Corned Beef Hash

I initially came up with this dish when I was a poor student. Although at that time, I had no idea it was actually called “corned beef hash”. The origins are a little sketchy, some say it is American, whilst others say it is British.

My version involves cooking tinned corned beef with onions and potatoes. Serving it with a fried egg is completely optional.  If you want to cook this version of hash in the US,  it may cost you a little more than you hope… a tin of corned beef goes for around $6.00! What happened to it being a cheap food? Continue reading

Happy 1st Birthday


Honey and Spice is 1 year old today! I can’t believe that time has gone so fast… before I know it, it will have grown up and left for college!

I started Honey and Spice as an extension to my private blog, and to document my recipes online. It was mainly for my reference and for me to share my love for cooking and writing. In fact, having any visitors in my mind would be a bonus.

Over the last 365 days, Honey and Spice has gone global, with visitors from Continue reading