Mar 162012
 

If you want to be able to cook sweets without the negative effects of refined sugar, honey is an excellent option since it is metabolized in the body much more slowly than refined sugar. However, many people find cooking with honey challenging. Let me walk you through the most common problems and their solutions.
1. Honey burns easily; solve that by cooking at lower temperatures.
2. Honey has more liquid; solve that by adjusting the liquid added to cakes and cookies. Pies and bread tend to not need any adjustment.
3. The flavor of honey is a bit different; this is negligible usually. However, if the change in taste bothers you remember that the lighter in color the honey is, the milder it is. So buy a lighter honey or simply use part honey and part other sweetener such as stevia, apple juice, or agave nectar.

I hope with these tips you will find that honey becomes a favorite option in your recipes.

Jan 162012
 

Recipe courtesy of Giada De Laurentiis

Prep Time: 10 min
Inactive Prep Time: 10 min
Cook Time: 15 min

Level: Easy

Serves: 6 servings

Ingredients

36 slices (1/2-inch thick) baguette bread, about 1 loaf
1/4 cup extra-virgin olive oil
8 ounces Gorgonzola, sliced
3 tablespoons honey

Directions

Preheat the oven to 400 degrees F. Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 5 minutes. Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes. Drizzle the toasts with honey. Place on a serving platter and serve immediately.