Dessert

1 cup cubed butter, cut into tablespoons
1 cup (12oz) raw honey
2 eggs
1 tbsp pure vanilla extract
3 cups (15oz) all purpose white flour
1 tsp salt
1 tsp baking soda
3 cups (18oz) chocolate chips
1 cup (4oz) coarsely chopped pecans

1. Preheat over to 375 degrees. Line to baking sheets with parchment paper and set aside. 

2. In the bowl of a stand mixer fitted with the paddle attachment, whip cold butter for 1 minute until lighter in color and creamy. Add honey and whip another 1-2 minutes until lightened, scraping down sides of bowl as needed. Add eggs and vanilla and mix well. 

3. Add flour, salt and baking soda and pulse until just a few streaks of flower remain. Add chocolate hcihps and nuts and pulse a few more times just until barely mixed. 

4. Scoop large portions. Roll them between your hands until they start to form a ball - just barely, so that the cookie still has some rustic character. Place dough balls on prepared cookies allowing ample space around each cookie. Flatten each ball slightly with a damp hand. 

5. Bake at 375 degrees for 14-15 minutes or until cookies are golden brown on edges and slightly crackly on top. 

6. Remove from oven and let cookies rest for 2-3 minutes before removing to a cooling rack to cool completely. 

Recipe via: https://thecookstreat.com/amazing-chocolate-chip-cookies-honey-sweetened/

8 large egg yolks
1 tsp. pure vanilla extract
2/3 cup packed light brown sugar
4 oz (1/2 cup) unsalted butter, cut into 4 pieces
1/2 cup Blackberry Patch Pure Cane Syrup
1/2 cup heavy cream
1/3 tsp kosher salt
1 1/2 cups pecan halves, toasted, cooled and coarsely chopped
1/3 cup crumbled cooked bacon (3-4 strips)

Preheat oven to 425. Pre-bake pie shell for 15 minutes at 425 degrees. Reduce the oven temperature to 375 degrees and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. 

Reduce oven temperature to 325 and place a large rimmed baking sheet on the middle rack. 

Put the egg yolks in a medium heatproof bowl. Set on a kitchen towel and add the vanilla. Combine the sugar, butter, cane syrup, cream and salt in a 1 quart sauce pan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup. 

Spread the pecans evenly in the piecrust. Sprinkle the crumbled bacon evenly over the pecans. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn't wobble when the pie is nudged, 35-40 minutes. Let cool for at least 1 hour before serving. 

Blackberry Patch Blueberry Syrup
2 cups heavy cream
1/3 cup Blackberry Patch Wildflower Honey
1 cup lemon curd
1 tbsp lemon zest, for garnish
Fresh blueberries, for garnish

1. Place the cream and honey in a large bowl and beat until soft peaks form. 

2. Layer whipped cream, lemon curd, and Blueberry Syrup to fill the glass. Garnish with lemons zest and fresh blueberries! 

Vanilla Ice Cream
Waffle Cone 
Blackberry Patch Blackberry Syrup
Fresh Berries

This is really a no-recipe recipe and a great way to utilize those pieces of broken waffle cone that come in every box! Just take a few scoops of your favorite ice cream, swirl in some Blackberry Syrup, add some waffle cone and any other toppings you fancy! 

6 of your favorite donuts
Vanilla Ice Cream
Blackberry Patch Strawberry Syrup

This decadent dessert is easy to assemble and leaves a lot up to you! For these donut ice cream sandwiches, we've kept it simple and swirled strawberry syrup into vanilla ice cream and sandwiched between two halves of one donut, but you can go wild with toppings and flavors! This makes a great birthday party dessert and an "Ice Cream Sandwich Bar" allows for each guest to customize their own dessert! 

5 scoops of vanilla ice cream
1 cup whole milk
Blackberry Patch Blueberry Syrup

Blend ice cream and milk together to desired consistency. Add Blueberry Syrup to taste! A tasty tip is to line the glass with Blueberry Syrup as well! 

1/2 cup butter, softened
8 oz cream cheese
4 cups confectioners' sugar
2 tsp. vanilla extract
Blackberry Patch Strawberry Syrup

Combine softened butter and cream cheese until well blended. Add powdered sugar and vanilla and mix until creamy. Add Blackberry Patch Strawberry Syrup to taste. Be aware that the syrup may effect the consistency of the frosting - you may need to add a little extra cream cheese or confectioners' sugar to maintain a pipe-able consistency. 

Blackberry Patch Premium Cherry Syrup
2 scoops vanilla ice cream
1 bottle Coca Cola

To assemble the float, pour 2 tbsp Blackberry Patch Cherry Syrup into a glass. Place 2 scoops of vanilla ice cream into the glass. Top with Coca Cola and enjoy! 

We made this even sweeter and used a local creamery, Southern Craft Creamery's Tupelo Honey ice cream! 

Ricotta Cheesecake with Satsuma Glaze

6 oz. gingersnap cookies
1 ¼ cups walnuts
¼ cup sugar
5 tbsp. unsalted butter, melted

 For the filling:
8 oz. cream cheese, at room temperature, but into 4 pieces
7 oz. whole-milk ricotta, drained well
Grated zest of one orange
1 cup sugar
1 tsp. vanilla extract
4 eggs, separated
2/3 cup heavy cream
1/8 tsp. salt

Preheat the oven to 325 degrees.

To make the crust, finely chop cookies and walnuts in a food processor and move to a small bowl. Add sugar and melted butter.  Mix well until evenly moistened.  Transfer to a spring form pan and press into the bottom and up the sides of the pan. Bake until lightly browned – about 15 minutes.

In a blender, combine the cream cheese, ricotta, orange zest, sugar, vanilla, egg yolks, cream and salt. Process until smooth – approximately 1 to 2 minutes. Pour into a large bowl.

In another bowl, using an electric mixer on high speed, beat the egg whites until stiff peaks form. Using a spatula to fold in 1/3 of the egg whites into the cheese mixture. Do this twice again for the second thirds of the mixture. Once well incorporated, pour into fully cooled crust and back for 30 minutes. After 30 minutes, increase the oven temperature to 325 and continue to bake until the surface is golden and the edges are firm, but the center still giggles – approximately 30 minutes. Turn off the oven, open the oven door and let the cheesecake cool in the oven for about 3 hours. Refrigerate 12 hours to overnight.

When ready to serve, simply pour Blackberry Patch Satsuma syrup over the top – allowing it to drip over the sides. Add orange zest and serve.