Line an 8×8 pan with foil. Spray with a non-stick food spray.
Mix cocoa with ⅓ c. water til dissolved.
Mix gelatin with ½ c. warm water in a mixing bowl.
Stir together sugar, honey and ½ c. water in a saucepan and cook til mixed. Increase heat and bring to a low boil for 8 minutes (do not stir)…make sure it doesn’t boil over.
With electric mixer, beat cocoa mixt into gelatin mix. Carefully pour hot honey mix into gelatin mix and slowly increase speed to high. Beat til thick and fluffy.
Pour into pan and smooth out top. Using a sieve, shake sprinkling blend onto top of marshmallows. Cover with plastic wrap and let cool for 8 hours.
When ready to serve, cut into shapes and coat with “blend”
A great FAST recipe that works well if you need a “little sweet” for when last minute company comes by…
Ingredients
½ c. butter (not margarine), at room temp
½ c. cocoa powder
½ c. honey (I used a light honey)
¼ t. vanilla extract
Instructions
Line a mini-muffin tin with paper liners.
Place all ingredients in a food processor.
Process until blended
Scoop into min-muffin tin
Place in fridge for about 2 hours.
Notes
These are really rich and a bit on the soft side. I’ve seen other recipes that use coconut oil instead of butter. I tried it….let’s just say they weren’t worth the calories!
Easy enough for a weekday meal, delcious enough for company. I used a light honey, but a darker honey would be tasty also. You could also substitute basil, tarragon or dill for the rosemary
Ingredients
2 T Olive Oil
4 Chicken Breasts
1 c. orange juice
½ c. honey
1 T. cornstarch
2 sprigs rosemary, chopped
Instructions
Heat oil in a large skillet over medium high heat.
When the oil is hot, add chicken.
Let each side brown (about 4 minutes per side).
Add chopped rosemary and cook for another minute.
Whisk together orange juice, honey and cornstarch.
Add to the skillet.
Cover and simmer until chicken is cooked through (about 15 minutes).
Remove from heat and serve over rice, couscous or millet.
