Did you know that the Milk & Honey in this blog’s namesake is actually code for Eric and Erin? It’s true. He’s Milk. I’m Honey.
He’s Milk because he’s pale. Wait, no. He’s Milk because he’s rich? Um. Definitely not. He’s Milk because if you leave him out overnight, he turns sour? HA HA!
No, no. I kid, I kid.
The Milk is a nod to his dairy farm upbringing. Country goodness squeezed fresh daily. Squeezed by me –in the form of lots and lots of hugs, that is. Awww. My Milkman. He’s the best!
And I’m Honey because, well – that’s pretty obvious….
I attract bees.
I mean – um. Wait. No. Well, Yes. I suppose that’s true. If there’s an outdoor eating adventure to be had, I’m usually the one running down the sidewalk screaming “There’s a beeeeeeeeeeeeeee!” So maybe I do attract bees.
Anyway, I’ve been told I’m sweet as honey. And sugar. And pie. I’m as sweet as a pie topped with sugar and drizzled with honey. Such a nice girl. All smiles and sunshine. All rainbows and puppy dogs. Most of the time. Usually. Well, except for first thing in the morning. Okay, I’m as sweet as honey about 90% of the time – The other 10% of time spent being sour, pouty, cranky, crabby, grouchy, mean, cantankerous (great word, eh? Thank you, Thesaurus!), surly, ornery and all around unpleasant is reserved exclusively for my husband (aw, what a lucky guy!) Can’t be sunshine and rainbows all the time, right? Have to give major props to Eric for putting up with the non-sweet me so well that she doesn’t rear her ugly head with family and friends, at work, or in public. Thanks, Eric!!
So, basically, what I’m saying is I’m a firm believer in the old mantra ‘you catch more flies with honey than vinegar’ and just try to treat each and every person I come in contact with in the respectful, friendly manner I would like to be treated. The Golden (Honey) Rule. Simple. More people should think about trying it. Seriously. That said, I’m not really all about catching flies (ew…) or bees, for that matter (yikes!) so maybe we can change flies to cute little honey bears that look like Winnie the Pooh. Agreed? Awesome.
Even though it’s in my blog’s name, honey has never been a go-to ingredient for me. Sure, sure I always have it on hand for when it’s needed, but I found myself rather indifferent toward it. Didn’t love it, Didn’t hate it, would never specifically search out recipes that featured honey as a main ingredient.
Until. Yes. Until I had really, really good honey.
See, before I bought honey the way I’d buy…say…a can of black beans. I looked for the absolute cheapest, stuffed off into a corner on the bottom shelf, most generic brand I could find. A black bean is a black bean is a black bean. Therefore, by the transitive property (I have no idea what I’m talking about, can you tell? What’s the transitive property again? I forget…) Anyway – honey is honey is honey, right?
I have changed my tune. I have seen the light. I am totally, completely and hopelessly in love with fresh, golden, locally produced HONEY!
::Insert choirs of angels singing::
I bought this cute little honey bear at the farmer’s market a bit earlier this summer. As you can see, I’ve plowed right on through it. It’s absolutely delicious and the pure honey flavor really shines through. I can’t say enough good things about it. Plus, it’s wonderful to support a local producer right here in Northeast Iowa! I’ll never go back to the store brand again.
I wanted to try something that would really highlight the delicious, sweet flavor of the honey. When I saw this Peanut Butter, Banana and Honey Ice Cream recipe, I bookmarked it immediately. I couldn’t stop thinking about it. And with how quickly I was plowing through my honey bear, I knew I needed to get to it…um, NOW!
Now, this is not a cooked/custard type ice cream so some of the creaminess of those types of recipes is certainly sacrificed here. So heads up there. But it’s so easy, and since it uses 2% milk and half and half, you feel like you’re saving a bit on the fat and cals. That’s always good. I’m willing to give up a bit of creaminess in favor of saving my butt from not fitting into my pants. LOL. The crunchy peanut butter adds great texture and helps cut some of the sweetness. The bananas are a nice surprise. It is quite sweet – if you get a bite without any peanut butter or banana it’s like – WOWZA! I might knock back the white sugar next – with a half a cup of honey, I’m not sure how much sugar is really needed. Overall, this is an interesting flavor combo that we really enjoyed.
PEANUT BUTTER, BANANA AND HONEY ICE CREAM (Recipe Source: Cooking Light)
- 3/4 cup half-and-half
- 1/2 cup honey
- 1/2 cup sugar
- 1/3 cup chunky peanut butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 ripe bananas, mashed
- 2 1/2 cups 2% reduced-fat milk
- Combine first 3 ingredients in a large bowl, stirring until sugar dissolves. Stir in peanut butter and next 3 ingredients (through bananas). Stir in milk. (I always chill my ice cream batter before freezing – I did so here for about 8 hours)
- Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
Note: If you wanted to cook the first three ingredients to disolve the sugar, you can. Just combine the half-and-half, sugar and honey in a medium saucepan and cook over medium heat, stirring constantly, until bubbles form around the edge of the pan and the mixture thickens slightly. Pour the mixture into a bowl and let cool completely (about an hour or so) before proceeding. You’ll probably get creamier results this way. 🙂
One Year Ago: Illini (Orange and) Blue Velvet Cupcakes – Red velvet cupcakes turned Illini blue. Although, I’m pouty and mad at them now so….yeah…. LOL.