All of the ingredients are natural but let’s talk dog-safe ingredients. We want to make sure your puppy pawty doesn’t take a wrong turn.
1 - Apple Sauce. A lot of apple sauce on the market today contains hidden ingredients like added sugar and food dyes. Make sure you are getting pure apple sauce only to ensure no gastrointestinal issues arise!
2 - Peanut Butter. This one you probably know by now, but we never mess around with the health of our besties. Many brands use xylitol to sweeten their PB, but this ingredient is highly toxic to dogs. Generally speaking, you always want to get unsweetened peanut butter for your canine collaborators.
3 - Greek Yogurt. Yogurt is another item that often contains added sugars and artificial colorants. Make sure to get plain yogurt and, even better, opt for the whole milk variety.
Now that you’ve checked that your ingredients are both tasty and safe, you’re just a few simple steps and 25 minutes to bake time away from becoming even closer to your furry friends!
Ingredients:
Frosting:
Toppings: dog treats
Instructions:
Before you go, we’re going to let you in on another fun way to use this recipe that is perfect for the dog days of summer. Simply combine all of the cake & frosting ingredients EXCEPT for the baking powder and flour. Spoon the mixture into silicon molds and freeze for individual treats.
]]>Watermelon and summer go together like tea & honey or peanut butter & honey or….well, you get the idea. It is also a super healthy treat that helps you beat the heat. In fact, watermelons are, on average, 92% water! It is also a great source of vitamins A & C and Lycopene.
Fun fact: watermelons are classified as both a fruit AND a vegetable!
What do you think? Should watermelon be the official fruit of summer? No matter if you are already on team watermelon or still thinking it over, we think you’ll love our watermelon recipes!
Let’s dive in….
1 - Patriotic Honey Pops: fun & delicious no matter the month! Whether you like a more traditional popsicle or a creamier version, you can easily customize this recipe!
2 - Leatherwood Honey Frozen Fruit: one of our all-time favorite combinations! If you haven’t tried Leatherwood, you might not get another chance. This honey considered the rarest in the world, has become nearly impossible to source. Luckily for you, we have a crystalized batch on clearance right now!
3 - Fruit & Jello Stuffed Watermelon: fruit salad, but make it portable! This recipe has been on repeat since we first made it a couple of months ago. Stuff it with your favorite fruit and jello flavor or go really crazy and make it adult-style with the help of your favorite clear alcohol.
4 - Manuka Watermelon Crush: mocktail or cocktail, drinkers' choice! There’s nothing like a slushy on a hot day, agreed? Geared towards a more adult palette, this refreshing tipple combines watermelon, cucumber, mint, and honey.
]]>National Coffee Cake Day is one of our favorite food holidays! It combines two of our favorite things coffee and cake. This time we threw all of our favorites at it by sweetening it purely with honey and putting a Vietnamese coffee twist on it.
Vietnamese coffee is a big favorite over here. If you’ve never heard of it, the drink comprises very strong drip coffee paired with a spoon or two of sweetened condensed milk.
We’ve made the frosting dairy free with the help of our Manuka Honey Sweetened Condensed Coconut Milk recipe. Since creating it, we always keep some on hand for our coffee and tea.
However, in the true spirit of the drink, the cake is very heavy on the coffee. You’ll get a good caffeine buzz, but that’s half the fun, right?
Use decaf if your answer is a resounding no!
If your answer is YES, try cold brew, which is even higher in caffeine.
We love sheet pan cakes because they require practically no skill in the cake-baking or decorating arena. We can’t all be Katherine Sabbath. Fun fact, our recipe developer had never baked a cake before this one. It looks impressive, doesn’t it?!
So, let’s hear it. Would you make this cake? If you do, show it off by sharing it on Facebook and tagging us @shoppri!
Vietnamese Coffee Cake
Prep Time: 25 mins
Cook Time: 50 mins
Serving: 9 slices
Cake Ingredients:
Frosting Ingredients:
Instructions:
Directions
Based on a recipe from DroolWorthyDaily.com
Yield: 24 Appetizer Portions or 4-6 Main Dish servings
For chicken satay skewers:
Marinade:
Honey Peanut Sauce:
Directions:
Mix the olive oil, soy sauce, Manuka Honey and Pacific Sea Salt and pepper in a medium bowl. Cut the chicken into strips and toss in the marinade. Refrigerate for at least 30 minutes or up to 2 hours.
Whisk together all the ingredients for the Honey Peanut Sauce and set aside at room tempature to let the flavors meld.
Preheat the grill to medium high and thread the chicken strips onto the skewers.
Grill the chicken satay skewers for 3-4 minutes per side or until cooked through.
Remove from heat and serve warm or room temp along with Honey Peanut Sauce and fresh limes.
Tip: You can cut the chicken and prepare that marinade and sauce up to 2 days ahead for party prep.
Based on a recipe from: The National Honey Board
Ingredients
Directions
Yield: 4 Servings
Based on a recipe from the National Honey Board
Directions
Combine New Zealand Multiflora Honey, vanilla and cloves in small bowl until well blended. Place ham, cut-side down, in roasting pan; brush with honey mixture. Cover pan with foil and bake at 275°F about 1 hour or until heated through. Remove foil from ham and increase oven temperature to 425°F Brush with honey mixture. Bake about 10 minutes more or until ham is golden brown. Remove from oven and place on serving platter. Pour juices over ham.
Based on a recipe from National Honey Board
For the frosting:
Directions:
Make the cupcakes:
Make the frosting:
Assemble the cupcakes:
Tips:
*The cream cheese frosting will set slightly over time, so it’s important to frost the cupcakes and then immediately sprinkle them with the coconut.
*Coat the measuring cup with oil before measuring the honey to prevent it from sticking to the measuring utensil.
Bases on a recipe from: “Just a Taste“
Ingredients:
Directions:
*Serves 4
Based on a recipe from: Better Nutrition Magazine
2 lbs. – ground chuck
1 cup – Asiago cheese, grated
2 teaspoons – Pacific Fine Sea Salt, divided
2 teaspoons – Freshly ground black pepper
1 Tablespoon – Worcestershire sauce
1/3 cup – Multiflora Honey
2 Tablespoons – lemon juice
6 cups – arugula leaves
6 – sesame seed buns, or brioche
1/4 cup – mayonnaise
6 slices – bacon, cooked, crisp
6 slices – tomato
Directions
Combine ground chuck, Asiago cheese, 1 teaspoon of the Fine Sea Salt, pepper and Worcestershire sauce in a large bowl. Form into 6 patties. Grill on closed grill until cooked through (about 4-5 minutes per side). In a medium bowl, whisk together Multiflora Honey, lemon juice and remaining Fine Sea Salt. Add the arugula and toss to coat. Toast the buns lightly on the grill. Divide the mayonnaise between each of the six rolls, spreading on the bottom half of each. Place patties on buns, add one piece of bacon on top of each burger and top each with a slice of tomato. Evenly divide the honeyed arugula between each patty. Place bun tops on and serve.
Based on a recipe from: The National Honey Board
Blintzes:
Filling:
Directions
To make blintzes In a medium bowl, whisk together eggs, milk, matzo meal, potato starch and Pacific Sea Salt. Refrigerate for 1 hour. Rub a small frying pan with oil; heat over medium-high heat. Add 2 Tablespoons batter and tilt pan to coat pan surface evenly. Cook until surface of blintz no longer looks wet; carefully remove blintz. Repeat with remaining batter, oiling pan when necessary. Separate cooked blintzes with waxed paper and keep warm. (Blintzes may be prepared ahead of time and stored, covered, in refrigerator.)
To make filling In a medium saucepan, combine Multiflora Honey, water, lemon juice, potato starch and lemon peel. Heat over medium high-heat, stirring frequently, until mixture comes to a boil. Boil for 3 minutes, or until no longer cloudy. Remove from heat and allow to cool. Stir in blueberries. To assemble Spoon 2 Tablespoons blueberry-lemon filling on each blintz. Fold the sides toward center, then bottom up and top down. Place blintzes, seam-side down, in buttered 9×13-inch baking pan. Bake at 400°F for 15 minutes, or until lightly browned on underside. Alternately, saute blintzes in small amount of oil until lightly browned and heated through. Serve warm with a dollop of sour cream.
Based on a recipe from The National Honey Board
Ingredients:
1 lime
1/3 cup Tawari Honey
2 tablespoons oyster sauce
Piece of fresh ginger root, about 1½ inches long, peeled, finely grated
2 cloves garlic, crushed
¼ cup water
2 tablespoons peanut or vegetable oil
8 chicken thighs, trimmed, cut in thick strips
1 bunch Chinese or regular broccoli, chopped or sliced
Shredded green onions
Hot steamed rice
Directions:
Squeeze 1 tablespoon juice from the lime and slice the remainder thinly, setting slices aside. In a cup, combine Tawari Honey, oyster sauce, the lime juice, ginger, garlic and water.
Heat oil in a large non-stick frying pan over high heat. Cook chicken in batches for six minutes, or until cooked through. Add honey mixture and lime slices and bring to a boil. Cook another two to four minutes or until thickened slightly.
Meanwhile, blanch the broccoli for 15 to 30 seconds in a pot of boiling water, just until beginning to tenderize, then drain and place on a heated platter. Top with the chicken and green onions. Spoon sauce from pan over all and serve with rice.
Enjoy!
Based on a recipe from: Mossop’s Honey New Zealand
Ingredients:
Directions:
Based on a recipe from: Our Best Bites
Ingredients
Directions
*As an alternative, you may pack stuffing into poultry cavity before roasting.
Based on a recipe from: National Honey Board
This year why not try grilling your turkey for a new twist on your Thanksgiving feat! We have a delicious recipe and a great spatchcock (butterfly) technique to use that will make grilling your turkey a breeze.
Ingredients for the Gravy
Ingredients for the Wet Rub
Tips:
Spatchcock (butterfly) a Turkey:
Why spatchcock your Thanksgiving turkey this year? This method allows heat to enter the meat from both the top and bottom. This prevents the top side from drying out and allows your turkey to stay moist and delicious, plus your turkey will cook faster!
Here is an easy visual guide to setting up your spatchcocked turkey!
Yield: 8 Servings
Prep Time: 5 Minutes
Cook Time: 40 Minutes
Ingredients:
Directions:
Tip:
For Honey Walnut Pumpkin Pie, just before serving, combine 1/3 cup honey, 1/3 cup chopped walnuts, and 1/4 teaspoon vanilla. Carefully spread over pie, cut and serve.
Based on a recipe from: National Honey Board
Yield: Makes 24 servings Prep-time: 20 minutes Total Time: 45 minutes
Ingredients
Directions
Melt butter in a medium saucepan over medium heat. Simmer until browned bits begin to form. Continue to simmer, frequently scraping up browned bits at bottom of pan, until fragrant and dark brown but not burnt, 6-7 minutes. Scrape butter and all browned bits into a medium bowl. Let cool for 3-4 minutes.
Meanwhile, process almonds and flour in a food processor until nuts are finely ground. Transfer to a medium bowl; whisk in 1 1/2 cups plus 2 tablespoons powdered sugar. Add egg whites; mix until smooth. Fold in Clover Honey.
Fold browned butter into batter. Do Ahead: Batter can be made 3 days ahead. Cover and chill.
Arrange a rack in middle of oven; preheat to 375°F. Coat muffin cups with nonstick spray. Pour 1 generous tablespoon batter into each prepared muffin cup. Top with 3-4 blackberry halves. Bake until cakes are golden brown and just cooked through, 15-16 minutes.
Let cool in pan for 10 minutes. Remove cakes from pan.
Serve warm or at room temperature. Dust with powdered sugar just before serving.
Based on a recipe form: Epicurious.com
Ingredients
Directions
Bases on a recipe from: Honey.com
Yield: makes 2 naan pizzas.
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes
Ingredients:
Directions:
Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the naan/flatbread on the baking sheet and lightly spray or brush with water. Set aside.
Heat the olive oil in a medium pan over medium low heat. Add the onion and season with a pinch of sea salt to taste and red pepper flakes. Cook the onions until it is wilted, about 3-5 minutes and stir in the Manuka Honey, letting the onions caramelize. Remove from heat.
While the onions cook, stir the ricotta and feta cheese in a small bowl. Spread the ricotta mixture over the naan/flatbread, and top with the honey caramelized onions. Sprinkle the blueberries on top.
Place the naan pizzas into the oven and bake for about 10 minutes, or until the blueberries are just about ready to burst, the cheese has softened, and the naan is toasted. Remove from oven, sprinkle with arugula and enjoy immediately.
Based on a recipe from: Kitchen Confidante
INGREDIENTS:
-Nonstick vegetable oil spray
-2 1/4 cups all purpose flour
-1/4 cup unsweetened cocoa powder
-1 teaspoon baking soda
-1/2 teaspoon salt (try with our New Zealand Pacific Natural Sea Salt)
-3/4 cup sugar
-1/2 cup honey (try with our New Zealand Multiflora Honey or Blue Borage Honey)
-2 large eggs
-1 teaspoon vanilla extract
-3/4 cup vegetable oil
-1 1/2 cups buttermilk
Cream filling:
-1 tablespoon water
-1 teaspoon unflavored gelatin
-1 1/4 cups heavy whipping cream, divided
-1/2 cup sour cream
-3 tablespoons honey (Try with our New Zealand Tawari Honey)
-1/2 cup finely grated bittersweet chocolate (about 1 ounce)
Chocolate-honey glaze:
-10 ounces bittersweet chocolate, chopped
-1 cup heavy whipping cream
-1/2 cup honey (Try with our New Zealand Blue Borage Honey)
-1 cup pecans, toasted, chopped
PREPARATION
For cake:
Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom with parchment round. Whisk flour, cocoa powder, baking soda, and salt in medium bowl. Whisk sugar, honey, eggs, and vanilla in large bowl to blend. Whisk in oil, then half of dry ingredients. Whisk in buttermilk, then remaining dry ingredients. Pour into prepared pan. Bake cake until tester inserted into center comes out clean, about 55 minutes (cake will dome). Cool 10 minutes. Invert onto rack; remove parchment. Turn over; cool cake completely on rack. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
For cream filling:
Cut cake in half horizontally. Place bottom half of cake on cardboard round, tart pan bottom, or springform pan bottom.
Place 1 tablespoon water in small bowl. Sprinkle gelatin over. Let stand 10 minutes to soften gelatin. Bring 1/4 cup cream to boil in small saucepan. Remove from heat and stir in gelatin mixture. Cool to room temperature, stirring often, about 5 minutes.
Meanwhile, using electric mixer, beat remaining 1 cup cream, sour cream, and honey in medium bowl until peaks form. Beat gelatin mixture, then grated chocolate into whipped cream mixture. Immediately spread filling over bottom half of cake, leaving 1/2-inch border at edges. Place top half of cake atop filling, pressing gently to spread filling just to edge of cake. Cover and chill cake overnight.
For chocolate-honey glaze:
Place chocolate in large measuring cup. Bring cream and honey to boil in heavy small saucepan, stirring to blend. Pour hot cream mixture over chocolate in cup; stir until smooth. Let cool 5 minutes.
Place rack on rimmed baking sheet. Transfer cake to rack. Pour glaze over cake, allowing glaze to drip down sides. Use spatula to spread glaze over sides. Pat nuts onto sides of cake. Chill 1 hour to set glaze. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
Recipe by MARY CECH
Make your 4th of July POP with this fun and healthy Manuka Honey Popcorn the entire family will love!
Yield: 16, 1-cup servings (if 3 batches are made)
Ingredients
Instructions
Yield: 16, 1-cup servings (if 3 batches are made)
Based on a recipe from Oh, Sweet Basil
Ingredients
1. Whisk together first 3 ingredients in a large bowl until smooth; whisk in buttermilk, next 3 ingredients, and 2 tsp. salt until blended.
2. Place buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 3 hours.
3. Meanwhile, soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)
4. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken onto skewers, leaving a 1/8-inch space between pieces; sprinkle with remaining 1/4 tsp. salt.
5. Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done. Serve with lemon halves.
Based on a recipe from Southern Living
Prep Time: 10mins Cook Time: 8mins
Ingredients
Instructions
Serves: 16
Based on a recipe from The Cookie Rookie
Honey Mask:
Honey alone can be used as a mask and is effective in curing acne by cleansing your pores and not letting microbes grow, due to its antimicrobial properties. Additionally, the waxy part of honey helps keep the skin soft, smooth and glowing.
The “Not so good” things about Honey Masks for Acne:Here are few things that you may not like about these masks;
General Guidelines: Here are some points that apply for all types of honey masks.
Availability: Although most of the ingredients used in the masks we explained are readily available (except Tea Tree Essential Oil and Kelp), there may be different levels of availability in different parts of the world. That being said, honey is typically available in almost every food store or grocer.
Price: This is one of the best parts of this treatment! Most of the ingredients discussed above are already available in the majority of households, except Kelp and Tea Tree Oil which aren’t very expensive. Tea Tree Essential Oil may be costly, but it will be needed in very small quantities each time and you will not need to buy a new supply very often.
History: Many of these masks have already been in use for hundreds of years as a traditional home remedy for skin conditions like acne.
Recipe from www.organicfacts.net/health-benefits/home-remedies…
Peanut Butter Manuka Honey Yogurt Dip by Shoppri
Yield: Serves 3-4
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
1 (6 oz) container plain Greek yogurt
3 tablespoons creamy peanut butter
2-4 teaspoons New Zealand PRI Manuka Blend honey …dependent on how sweet your sweet tooth is!
Directions:
1. In a small bowl, mix Greek yogurt, peanut butter, and New Zealand Manuka Blend honey. Stir until well combined/smooth. Serve with apple slices, other sliced fruit, or crunchy snack.
Based on recipe from Two Pea’s
Pic source: Dip
Beehives Biscuits by Shoppri
Ingrediants:
Directions:
Mix egg, honey, vanilla and salt in a mixing bowl, and beat until well blended.
Stir in coconut, nuts and seeds.
Coat dates with flour and add to the mixture.
Drop by teaspoonfuls onto greased oven tray or press them onto an oven tray and cut into squares when cooked
Bake at 320 degrees F for 12 minutes or until cooked.
Hint: Considerable pressure is required when forming the beehives, so a little more moisture may help. Try adding some melted butter or extra honey if you feel the mixture needs it.
Based on recipe from Mossop’s
Rustic Homemade Marshmallows W/Honey (Gluten/Corn/Egg/Diary Free)
1 cup filtered water (split into half cups)
2 1/2 U.S. tablespoons powdered gelatin. 225 bloom strength, same as Knox gelatin. ( I use Great Lakes brand (grass beef gelatin)
1 cup organic light colored honey(try our New Zealand Blue Borge, Tawari or Manuka Blend), maple syrup or half of each
1 teaspoon vanilla extract
1/4 teaspoon salt (Try with our New Zealand Pacific Sea Salt)
optional: Arrowroot starch or tapioca starch (in place of the traditional powdered sugar) to coat the outsides of the marshmallows. You can also use other coatings such as cocoa, coconut, cinnamon….
TIP: If the syrup is hardening on the sides of the bowl as you pour, the sugar syrup is too hot. Don’t despair yet, you might be able to keep going. But you will probably have to reduce the whipping time till it is just fluffy and light in color. You will have to transfer it quickly to your pan, as they will set very fast (within minutes). In this case your marshmallows won’t have as much volume as they could, they will be a little more dense or gelatin like. They may also be overly sweet or taste strongly of honey (if using). Sometimes this doesn’t work at all and your marshmallow cream will just clump up as you try to spread. Either way, try lowering your sugar syrup temp next time.
If you are not using a coating then lightly grease your hands with oil and pat smooth.This will help keep the marshmallow cream from sticking to your fingers. Allow anywhere from 4-6 hours, this could take less time depending on the temp of the syrup. If you want them to look nice and clean after cutting I recommend waiting at least 4 hours, even if they seem set, as they will be wet inside.
Other coating options: Try all kinds of crushed nuts, coconut, almond flour mixed with spices, cocoa or other starches.
Enjoy!
Recipe from The Urban Poser
Ingredients:1/3 cup – Butter3/4 cup – Manuka Honey [or] Rewarewa Honey1 – Egg Beaten2 cups – Flour1/4 tsp. – Ground Cloves1/2 tsp. – Ground Nutmeg1/2 tsp. – Ground Cinnamon1/4 tsp. – Fine Sea Salt1 tsp. – Baking Soda1 cup – Cold Unsweetened Applesauce1 cup – Seedless Raisins
Ingredients:
4 lemon shortbread biscuits (about 85g)
140g full fat soft cheese
50ml double cream
1 tbsp caster sugar
2 tbsp Manuka honey, plus 1 tsp extra ( for a milder flavor try with our Manuka Blend)
125g punnet raspberries
Method:
Sit 2 x 9cm metal rings on 2 small serving plates. Crush the biscuits in a bag with a rolling pin, then divide between the rings, pressing down to form the base.
Put the soft cheese in a bowl, then whisk together with the double cream, sugar and 2 tbsp honey until soft peaks form. Spoon the mixture into the rings, then spread the top flat. You can chill the cheesecakes now until ready to serve.
Crush a third of the raspberries with 1 tsp honey, then gently fold in the rest. Using a blowtorch, warm around the edge of the ring and lift off – or use a knife to run around the inside of the ring, and lift off. Spoon over the raspberries and serve.
Tip:
Manuka honey
Renowned for its health properties, it also has a wonderful, herbal flavour, from the manuka or tea tree flowers that the bees feed off. Although it’s expensive, the flavour is so intense that you won’t need a lot of it. Receipe from bbcgoodfood.com