“There is no charm equal
to tenderness of heart.”
~ Jane Austen
“There is no charm equal
to tenderness of heart.”
~ Jane Austen
“Write it on your heart
that every day is the
best day in the year.”
~ Ralph Waldo Emerson
“I will honor Christmas
in my heart, and try to keep it
all the year.”
~ Charles Dickens
“A woodland in full color is as awesome
as a forest fire, in magnitude at least,
but a single tree is like a dancing
tongue of flame to warm the heart.”
~ Hal Borland
“It is the nature of the strong heart,
that like the palm tree, it strives ever
upwards when it is most burdened.”
~ Philip Sidney
“One’s character is reflected in
their choices after all. I’m glad to
have been making ones that
make my heart soar.”
~ Sobhita Dhulipala
“When you fish for love,
bait with your heart,
not with your brain.”
~ Mark Twain
“Faith means living with uncertainty,
feeling your way through life,
letting your heart guide you
like a lantern in the dark.”
~ Dan Millman
What’s Cooking in Gail’s Kitchen? Elevated Edibles: Heart-Healthy Honey Cakes! Way down south, in the Florida panhandle, grows an unusual tree that produces the “Cadillac” of all honey varieties known as raw Tupelo. The tree blossoms are short-lived and delicate, creating a nectar that is nothing short of superbly exquisite. The finespun flavor is buttery, highly distinctive, and almost magical. If you happen to put your hands on a jar of Tupelo honey, first unscrew the lid and place a couple droplets on your tongue. You owe yourself a genuine taste of the liquid amber gold before adding it to your culinary portfolio. Then, by all means, elevate everyday favorites.
HEART-HEALTHY HONEY CAKES
Ingredients:
1 cup flour plus 2 tablespoons
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup vegetable oil
1/3 cup Tupelo raw honey, reserving 1 1/2 tablespoons for drizzling over the batter
1/2 cup sugar
2 1/2 tablespoons brown sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup coffee
2 1/2 tablespoons orange juice
Instructions:
Preheat oven to 350°. Generously grease six mini bundt pans with nonstick oil. Set aside. In a bowl, combine flour, baking powder, baking soda, and sea salt. Mix well. Add vegetable oil, raw honey, sugar, brown sugar, egg, vanilla extract, coffee, and orange juice. Mix thoroughly until no lumps remain. Pour batter into prepared mini bundt pans, filling each just over halfway. Do not overfill. Drizzle reserved raw honey over batter. Bake 30 minutes, or until cake tester comes out clean. Remove from oven. Cool 10 minutes, then invert pans to remove honey cakes. Cool on wire rack. Garnish with fresh lemon thyme.