1 cup cubed butter, cut into tablespoons
1 cup (12oz) raw honey
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/
Cream butter until smooth. Alternate powdered sugar with wet ingredients until you reach desired consistency...just barely pourable. Top warm cinnamon rolls and enjoy!
2 cups Raw Pecan Halves
1/2 cup Blackberry Patch Maple Allulose Syrup
1 1/2 tsp Ground Cinnamon
1/8 tsp Ground Cayenne
Combine all of the ingredients in a sauté pan and simmer until the syrup has crystallized. Don't rush this - take your time and keep a close eye on this. There's a fine line between perfectly crystallized and burnt!
Spread out on a baking sheet covered with parchment paper and allow to cool to room temperature.
½ cup Blueberry Syrup
¼ cup red wine vinegar
Half shallot - diced
2 tsp cayenne pepper
Combine Ingredients in a pan or ziplock bag and add meat. Let marinate for at least 1 hour before grilling.
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!
Mix Blackberry Patch Wildflower Honey and cinnamon into room temperature butter to taste. Spread on your favorite bread, toast or rolls and enjoy!
Start slow with the cinnamon, it doesn't take much to add flavor!
2 medium frozen bananas
1 cup almond milk
1 tablespoon Almond Butter
1/4 cup Blackberry Patch Blueberry Allulose Syrup
Blend frozen bananas, almond milk, almond butter and Blackberry Patch Blueberry Allulose Syrup until smooth. Top with fresh blueberries and enjoy!
1/2 cup oats, ground
1 tbsp Blackberry Patch Wildflower Honey
1 tsp vanilla
a pinch of baking soda
a pinch of baking powder
coconut oil (for the pan)
Blackberry Patch Maple Allulose Syrup
Whisk the egg with honey and 2 tbsp water. Add the ground oats, baking soda, baking powder and vanilla until it thickens slightly.
Melt coconut oil on your frying pan and ladle the mixture onto the pan in 4 inch circles. Let the pancakes cook until bubbles form and the edges seem cooked. Flip and fry the other side! Serve immediately with Blackberry Patch Maple Allulose Syrup.
1 Rack of Ribs
Your favorite BBQ Dry Rub (we love Eat BBQ)
Light Brown Sugar
Blackberry Patch Wildflower Honey
Parkay Squeeze Butter
Honey BBQ Sauce (recipe below)
We recommend the 3-2-1 method for smoking ribs. This means 3 hours of smoking the ribs directly on your smoker, 2 hours wrapped in foil, still cooking on the smoker and 1 hour of cooking unwrapped and mopped in BBQ sauce. This will vary depending on the weight of your meat, but use it as a general guide.
To start, prep your ribs and trim them if your butcher hasn't already. We coated our ribs in our favorite BBQ rub and placed them bone side down on the grill once we had a steady 225 degree temperature. Leave them like this for 3 hours, maintaining a consistent temperature.
Next, remove from the grill and place on tin foil. Slather them in butter, brown sugar and Blackberry Patch Wildflower Honey and seal them up in the tin foil. Place them back on the grill flesh side down. Smoke at 225 degrees for another 2 hours.
For the last hour of smoking, remove the tin foil and lay the ribs directly on the grill bone side down. Apply your favorite BBQ sauce all over the ribs. See our Honey BBQ Recipe below. After about 20 minutes or so begin checking for doneness. You are looking for an internal temperature of 180-190 degrees.
Honey BBQ Sauce
1 cup ketchup
1/2 cup light brown sugar
1/4 cup apple cider vinegar
2 tablespoons Blackberry Patch Wildflower Honey
1 tsp salt
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
Combine all of the ingredients in a saucepan over medium heat. Bring to a boil and reduce the heat to low to simmer for 15 minutes. Remove from heat and allow to cool. Store in an airtight container or use immediately on your ribs in the recipe above!
2 cups butter, softened
3/4 cup granulated sugar
1/4 cup cane syrup
1 1/4 tsp kosher salt
2 tsp ground cinnamon
1/4 tsp ground all spice
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2 tsp vanilla extract
4 cups all-purpose flour
1 large egg, lightly beaten
1/2 cup raw cane sugar
1. Beat the first 9 ingredients at medium speed until creamy.
2. Add flour and beat until blended.
3. Divide into four portions and roll into a log. Wrap in plastic wrap and chill for 1 hour.
4. Whisk together egg and 1 tablespoon of water and roll in raw cane sugar.
5. Cut logs into 1/4 inch slices and bake 10-14 minutes in a 350 degree oven.