baking

Honeycomb Recipe

food

We experienced this sweet treat at Peggy Porschen in London and have been wondering why America doesn’t have this. So we had to search the internet for a recipe. Well actually we had to find out what exactly this treat was. It’s a toffee referred to as honeycomb. It’s crispy but chewy and definitely very sweet but light and airy.

It’s an easy recipe with simple ingredients but still may take a few tries to nail the proper consistency. Some things that may affect the crispy texture is the weather, inaccurate measurements or wrong boiling temperature can all drastically change the texture of this treat.

We have a fool proof recipe and helpful tips to nail this British treat.

Ingredients:

  1. 1 cup Sugar
  2. 1 TBSP Honey
  3. 4 TBSP Water
  4. 1 tsp Vanilla
  5. 1 tsp Baking Soda

What you’ll need: Measuring cups/spoons, Baking pan, Parchment paper, Stew pot, Whisk and Spatula.

Directions :

  1. Measure out all ingredients and line baking pan with parchment paper as this recipe moves fast.
  2. Add water, sugar and honey to a large stew pot.
  3. Bring to a boil of 300°F
  4. Quickly add vanilla first then the baking soda and briskly stir to incorporate ingredients.
  5. Stop stirring when baking powder is no longer visible or chunky.
  6. Immediately transfer hot mixture onto parchment paper that is placed in a baking sheet.
  7. Let sit for 5-10 mins until hard.
  8. Once hardened, remove from baking pan and smash on counter top to break into pieces.

Notes: A humid day can effect the outcome. Aim for a nice, sunny day to make this treat. Make sure to have a thermometer as you must reach 300°F when boiling or the honeycomb will not set and you won’t get the experience of the famous break at the end. Don’t use too much honey or it will turn the honeycomb into goo instead of a crispy toffee. Remember the honey is for flavor so only a little is needed.

Small Batch Bakes During Quarantine – Chocolate Chip Cookie Edition

food

Small batch bakes are great because you know we’re not getting as much exercise as we once were, we’re bored sitting around and overeating. There has been an increase in baking since we’re all home. So instead of making a dangerously large batch recipe as all recipes make, here’s a recipe that’s small batch and substitutions are provided since a lot of baking ingredients have been limited at the grocery stores.

Makes 2 extra large cookies. Perfect for a couple or you and your roommate.

They are eggless and do not require butter since these ingredients are hard to come by. Substitutions are provided next to each ingredient.

INGREDIENTS:

Dry Ingredients:

  1. 6 TBSP + 2tsp AP Flour (or self rising flour, just skip the leavening agents)
  2. 1/4 tsp baking soda (can substitute baking powder)
  3. 1/4 tsp Salt (whatever you have on hand – kosher, table, Himalayan)
  4. 3 tsp White Sugar (Cane sugar works too)
  5. 3 tsp Brown Sugar (Can use light or dark)
  6. 1/3 cup Chocolate Chips (any kind of chocolate will work – milk, dark, semi sweet or even chopped up candy bar or use sprinkles)

Wet Ingredients:

  1. 2 TBSP Melted Butter (or use any oil – vegetable, coconut, or even olive oil)
  2. 4 tsp Water
  3. 1/2 tsp Vanilla

DIRECTIONS:

  1. Preheat oven to 350° F (will bake for 12 mins)
  2. Just use 1 mixing bowl for limited mess – Whisk dry ingredients minus the chocolate chips.
  3. Add wet ingredients and mix with a spatula.
  4. Now add the chocolate chips.
  5. Scoop out 2 portions on a baking pan with enough room for cookies to spread when baking.
  6. Bake for 12 mins.

Notes: Eat same day. Best right out of oven. (Of course, don’t burn your mouth.) The texture will be light and fluffy like cake.