10/26/12

Foodie Friday -- Honey Cakes


When my daughter started school this year, we knew the sixth graders would be working on a pumpkin project. We had experience with this particular project because she had to do one in the fifth grade at her last school . . . we learned from our mistakes.

This year the teacher chose the topic of children’s books and they could have partners. My kidlet and her friend OJ got their heads together and chose a book called Bear Wants More by Karma Wilson and illustrator Jane Chapman.
Bear's head
The girls decided to make the pumpkin into Bear’s head (cute, isn't it?), and they will be working on a background poster with the narrative and illustrations today (so no pic yet, sorry). So when they were over at our house to do Bear’s head, they were talking about his little friends and how Bear wanted some Honey Cakes.

 

Of course, having too much time on my hands, I decided to find a recipe for honey cookies . . . er cakes and make them. I found two recipes that I liked and sort of merged them.

I will tell you that this recipe makes a gooey dough and the cookies bake into a cakey cookie. The thing to remember is that this recipe isn’t very flavorful, other than the honey and a touch of ginger, because Bear likes them this way!

 

Honey Cakes

1 cup sugar
1 cup butter
1 cup honey (Orange Blossom honey, of course!)
2 eggs, beaten
1 tsp. vanilla
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 tsp. ginger
4 cups flour

Turbinado sugar

Preheat oven to 350 degrees.

Melt together sugar, butter and honey over medium heat. Let mixture cool. Sift baking soda, baking powder, salt, ginger and flour into large bowl. Beat eggs and add vanilla in small container, add some of honey mixture if still hot to temper the eggs. When eggs are tempered, add to honey mixture, mix well. Add honey mixture into flour mixture. Stir until flour is mixed in.

Using a medium cookie scoop, scoop cookies 2-inches apart on parchment lined cookie sheet. Sprinkle Turbinado sugar on top of each cookie. Bake for 12 minutes or until golden brown. These cookies are 3-inches in diameter.
 
Hints and suggestions:

·         I put the honey sugar mixture in the refrigerator to chill
·         Since my liquid measuring cup was already dirty from the honey, I used it to lightly beat the eggs
·         I use a large mesh strainer to sift the flour mixture
·         Tempering the eggs--Adding the eggs to a large quantity of hot tends to cook the eggs. We don’t want that. We want to bring the eggs up to the temperature of the hot liquids gradually by placing a little bit of the hot liquid into the eggs and quickly incorporating it (beating it). Do this process a few times and then add the add mixture into the hot liquid mixture.
·         Though I use Silpat sheets, I still like to use parchment paper to bake cookies. The bottoms don’t overcook that way.
·         Normally, with this cookie scoop I can make 8 cookies per cookie sheet, but I only made 6 cookies per sheet with this recipe since I didn’t want them running into each other. 
·         In this picture, I hadn’t tried the Turbinado sugar yet. The large sugar granules give the cookie a little bit of texture and crunch without adding too many other elements.
 
Enjoy, Peeps!

5 comments:

Marilyn said...

I don't trust people who can make cookies all the same size. Are you an alien?

MAGolla said...

Cookie scoop. Nuff said.
http://www.overstock.com/Crafts-Sewing/Wilton-Stainless-Steel-Large-Cookie-Scoop/5520352/product.html?cid=202290&kid=9553000357392&track=pspla&adtype=pla&kw={keyword}

Twisted Sister said...

YUM...but what cookie scoop? Mine all have either not worked or failed to unstick.

Pumpkin looks great!

MAGolla said...

I just found the pic of a generic cookie scoop, but my set is from Williams-Sonoma . . . no surprise there, right? :-)

I use the biggest scoop for cupcake batter, almost always the perfect amount.

MAGolla said...

Oh, you could also spray the scoop with Pam to unstick it.