Tag: dessert

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Frozen Watermelon Slush Recipe with Honey

Prep time: 10 minutes (+ time to freeze watermelon) • Serves: 4-6

Ingredients:

6 c. seedless watermelon, cut into small chunks and frozen
2 c. chilled brewed fruit tea (or water)*
¼ c. fresh lime juice
2 T. Great Canadian Honey
2 T. fresh mint
6-8 large ice cubes (optional)

Garnish: (optional)

  • Sprigs of fresh mint
  • Small watermelon wedges

*Tip: Although it is optional, brewed fruit tea greatly enhances the flavor of this recipe when compared to using plain water.

Directions:

  1. Add frozen watermelon, chilled tea (or water), lime juice, Great Canadian Honey, and fresh mint to a high-powered blender. Blend on high until thoroughly combined, approximately 2-3 minutes. Add ice cubes, if necessary, to achieve desired consistency.
  2. Pour watermelon mixture into four chilled glasses. Garnish with sprigs of fresh mint and/or watermelon wedges, if using, and serve immediately.

 

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No Bake Chocolate Peanut Butter Cookies with Honey Recipe

No back chocolate Peanut butter Cookies

Prep time: 10 minutes • Chill time: 30 minutes • Yields 15 cookies

 Tip: Use 100% dark cocao for best results with these no bake chocolate peanut butter cookies.

no bake chocolate peanut butter cookie recipeIngredients:

½ c. creamy peanut butter
6 T. unsalted butter, room temperature
1/3 c. Great Canadian Honey
1 t. real vanilla extract
2 T. dark unsweetened cocoa powder
1/8 t. salt
1½ c. quick cook oats

Directions:

  1. Line a large baking sheet with parchment paper. Set aside.
  2. Add peanut butter, butter, Great Canadian Honey, and vanilla extract to a microwave-safe bowl. Cover and place in microwave for 1 minute at 50% power. Remove from microwave and stir vigorously until smooth.
  3. Add dark cocoa powder and salt to the peanut butter mixture and stir to combine.
  4. Add oats, one-half cup at a time, and stir until oats are completely coated.
  5. Add rounded tablespoons of peanut butter oatmeal mixture to prepared baking sheet. Place in freezer for a minimum of 30 minutes to set.
  6. Remove from freezer and serve immediately. Store remaining cookies in the refrigerator until ready to serve or the cookies will lose their shape.

 

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Instant Pot Cinnamon Pear Applesauce Recipe

Instantpot pear applesauce

Tip: For added fiber, do not peel the apples or pear prior to cooking. The final result will still be smooth and creamy after blending.

Prep time: 10 minutes • Active cook time: 4 minutes (+ time to come to pressure) • Natural release: 10 minutes • Serves: 4

Instant Pot Apple Sauce RecipeIngredients:

4 large apples, cored and chopped
2 large pears, cored and chopped
¼ c. water or apple juice
2 t. ground cinnamon
1 T. fresh lemon juice
1-2 T. Great Canadian Honey

Directions:

  1. Combine apples, pears, water, ground cinnamon, fresh lemon juice, and Great Canadian Honey in Instant Pot® and stir to combine. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 4 minutes.
  2. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  3. Transfer apple mixture to a food processor or high-powered blender and blend until smooth. (For chunkier results, use an immersion blender instead).
  4. Serve immediately, or transfer to airtight containers and place in the refrigerator until ready to serve. Can be stored in the refrigerator for up to one week. Enjoy!

 

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Honey Maple Blueberry Crisp Recipe

Blueberry Crunch Recipe

Prep time: 15 minutes • Cook time: 45-50 minutes • Serves: 4-6

Ingredients:

4 c. fresh blueberries, rinsed
¼ c. real maple syrup
¾ t. ground cinnamon
½ t. ground allspice
½ t. dried rosemary (or 1½ t. fresh, finely chopped)

Topping Ingredients:

¾ c. old-fashioned rolled oats
¼ c. almond flour
¼ c. almonds, sliced
¼ c. Great Canadian Honey
2 T. unsalted butter, melted
1/8 t. table salt

Optional, to Serve:
1 c. Greek yogurt

Directions:

  1. Place top oven rack in the center position and pre-heat oven to 350°
  2. Place blueberries in a large bowl. Add maple syrup, cinnamon, allspice, rosemary, and salt. Toss to combine and set aside.
  3. Combine the topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.
  4. Pour blueberry mixture into a 10” cast iron skillet and spread into an even layer. Spread the topping evenly across the top in a uniform layer, as well.
  5. Place into pre-heated oven and bake for 30 minutes. If the top layer is nicely browned at this point, cover dish loosely with aluminum foil to prevent over-browning. Bake for another 15-20 minutes or until the blueberry crisp is nice and bubbling. Remove from oven and set aside to cool for 5-10 minutes.
  6. Serve warm with some Greek yogurt, and a drizzle of Great Canadian Honey if desired.

 

 

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Greek Yogurt Berry Cheesecake Parfaits Recipe – Made With Honey!

Prep time: 10 minutes • Chilling time: 2 hours • Serves: 4

Crust Ingredients:

¼ c. raw almonds
¼ c. raw pecans
3 pitted dates, roughly chopped
¼ t. ground cinnamon, plus more for garnish

Cheesecake Ingredients:

4 oz. cream cheese, room temperature
1 c. full-fat Greek yogurt
3 T. Great Canadian Honey
1 t. real vanilla extract
1 c. strawberries, chopped
1 c. raspberries
½ c. blueberries

Directions:

  1. In the bowl of a food processor, combine almonds, pecans, dates, and cinnamon. Pulse until the mixture starts to form a ball and the nuts are nicely broken down. Divide the nut crust between 4 individual serving dishes or jars and set aside.
  2. In a large mixing bowl, beat the cream cheese, Greek yogurt, honey, and vanilla with an electric mixer until smooth. Set aside.Tip: If cream cheese isn’t fully softened, beat it first before adding the other ingredients.
  3. Divide half of the cheesecake mixture between the 4 serving dishes or jars and divide half of the berries among the individual dishes. Repeat this process with remaining cheesecake mixture and fresh berries.
  4. Place the parfaits in the refrigerator for at least 2 hours to chill. To serve, garnish with ground cinnamon or an extra drizzle of Great Canadian Honey if desired.