I am a Honey Bee

All about my adventures with cooking, crafts, and travel

heavy cream

Bourbon Hot Fudge Sauce

Bourbon Hot Fudge Sauce – a sophisticated hot fudge that you will insist is on all your ice cream. Sundaes will never be the same once you try this hot fudge..

Hot Fudge is a must when you are enjoying a bowl of ice cream. The contrasting temperature, the luxurious texture, and rich chocolate make hot fudge a requirement when enjoying your favorite ice cream. All hot fudge is good, but this Bourbon Hot Fudge is a must make.

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No-Bake Snickers Pie

No-Bake Snickers Pie – A rich creamy peanut butter pie with Snickers candy bar dessert and caramel topping. Perfect for warm Summer nights!

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We’re going camping tomorrow. Wish us luck!

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Yeah, we might be a bit crazy to tackle that with a dog and a 7 month old but we are up for the challenge. Plus we are approaching it cautiously by only going 1 night and going to Pillsbury State Park, a campsite that we have already been to so we know exactly what to expect there.

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One of the things that I am really looking forward to is being able to walk all around the camp grounds with Autumn and get to show her the lake, streams, and a waterfall too. We did a hike there last year when I was 6 months pregnant so it will be fun to do it now with Autumn. Hoping to be much faster this time!

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While we’re roughing it this weekend, you should be cutting yourself a slice of this pie. You can easily whip it up while not turning your oven on in this summer heat! Isn’t that just the best thing ever? Pie and you don’t even need to get your kitchen hot!!

Plus, it’s LOADED up with pieces of Snickers. SNICKERS!!!

When I was at summer sleep away camp we could buy treats in the afternoon at the general store. Occasionally Every day I would get a Snickers bar to take out to the four square court. As I waited in line I’d eat my melting Snickers and right before it was my turn I’d shove that wrapper into my shorts pocket before I dominated played the game.

Since then I’ve loved Snickers. I can’t keep them in the house because they call to me from the refrigerator. Which is exactly why after Price and I each enjoyed a slice of this pie I emailed our dog walker telling her that there was a pie in our freezer for her to take. I had to hit send on that email quickly before I thought twice and considered eating it all myself.  I hope her family enjoys it just as much as we did. And I hope you do too!

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No Bake Snickers Pie

Make 1 9″ Pie Ingredients

For the crust

  •  8 ounces chocolate cookies (I used a ‘dutch chocolate cookie‘)
  • 3 Tablespoons butter, melted plus a little extra for greasing the pie plate

For the filling

  • 8 ounces light cream cheese, softened at room temperature
  • 1 1/2 Cups heavy whipping cream
  • 1/2 Cup sugar
  • 2/3 Cup smooth peanut butter
  • 2 teaspoons vanilla extract
  • 1/3 Cup caramel sauce

For the ganache topping

  • 6 ounces milk chocolate, broken into small pieces (a mixture of milk and semi-sweet is fine as well)
  • 1/4- 1/3 cup heavy cream
  • 12 Fun Size Snickers bars, chopped up
  • Caramel Sauce

Process

  1. Butter the bottom and sides of the pie plate. Set aside.
  2. In a food processor, finely process the cookies until you produce a fine crumb. Add the melted butter and mix to combine. Using your fingers, press this mixture into the pie plate and up the sides. Place in the fridge to harden.
  3. In the bowl of a stand mixer, whip the cream until it forms firm peaks. Transfer to a large bowl, and set aside.
  4. Using mixing bowl you had perviously whipped the cream in, beat the cream cheese, sugar, peanut butter, and vanilla extract until it becomes smooth and creamy.
  5. Scoop out dollops of the peanut butter mixture onto the bowl with the whipped cream. Gently fold together until there are no more streaks, but be careful not to over mix deflating the filling.
  6. Remove the pie plate from the fridge and pour a thin, even layer of the caramel over the crust. Scoop the filling onto the caramel and evenly smooth out the top. Return to the freezer .
  7. In the bowl of a double boiler, add the broken pieces of chocolate and heat over low heat until almost melted through. Add 1/4 Cup of the cream and continue to heat until the mixture to fuly melted and smooth. (If the chocolate ‘breaks’ then add a bit more cream until it is smooth again.)
  8. Remove the pie from the freezer and pour the ganache over the top. Smooth the surface with an offset spatula. Spinkle the chopped up pieces of Snickers bars on top, then gently press into the warm ganache. Drizzle the caramel sauce on top and return to the freezer for at least 30 minutes.
  9. Prior to serving, place the pie into the refrigerator for at least 30 minutes to make cutting and serving easier.

Insprired from Not Quiet Nigella

Peach and Blueberry Cobbler

Peach and Blueberry Cobbler

So I’m still addicted to peaches. I don’t know what I am going to do when they are out of season. I’ll be super sad and probably still buy them and pay too much for out peaches shipped half way around the world. All because I’m pregnant and must have peaches on the daily.

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When I recently checked the NASCAR schedule to see what recipes I would be making soon for the upcoming race for my Sprint Cup Snacks posts, I got really excited for the Atlanta race this weekend. Peaches just jumped out to me so I could not resist!

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Oh man, I had so many peach recipes dancing through my head! I toyed around with everything from muffins to a dessert pizza topped with a cream cheese drizzle. (Still thinking about that last one!) But in the end I found this Peach and Blueberry Cobbler that had my name all over it. Nice mash up of the North and South with the Blueberries and Peaches. Plus cobbler is just super simple to make so you really have no excuse not to make one. No excuse.

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I suggest you take a bit of time before dinner (or this weekend’s race at Atlanta Motor Speedway) to make it so it is hot and ready for when you are looking for dessert! Doesn’t hurt to serve with some vanilla bean ice cream or whipped cream.

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Peach and Blueberry Cobbler

Ingredients

  • 2 3/4 pounds peaches, halved lengthwise, pitted, and then cut into 3/4-inch-thick wedges (about 8 cups)
  • 1 pint blueberries
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons packed light-brown sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon finely grated, peeled fresh ginger or 1 generious pinch of ground ginger
  •  pinch of salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup cold unsalted butter, (1 stick), cut into small pieces
  • 1 vanilla bean
  • 1 cup plus 2 tablespoons heavy cream, plus more for brushing
  • Sanding sugar, for sprinkling

Process

  1. Preheat oven to 375 degrees.  Place the racks in the in upper and lower thirds of the oven.
  2. Stir together the peaches, blueberries, 1/3 cup of the granulated sugar, cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
  3. Whisk the flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or your hands to form clumps that are no larger than small peas. (If using your hands be sure to work quickly!)
  4. Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add the cream mixture to the flour mixture; stir until a soft, sticky dough forms.
  5. Drop small pieces evenly over the entire cobbler. Brush the top of the dough with cream, and sprinkle with sanding sugar.
  6. Place a parchment-lined baking sheet on the bottom rack to catch any overflow juices. Bake the cobbler on the rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If the topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.

Sourced from Martha Stewart

Peppermint Hot Chocolate Truffle Balls

Peppermint Hot Chocolate Truffle Balls

Amanda picked peppermint for this week’s theme Thirsty Thursday. I honestly can’t stand peppermint outside of the holidays. However, from the day after Thanksgiving to New Years it is full on peppermint explosion. But then nope, not happening at all (with the ice cream exception)!!! So bare with all of my minty recipes now, including this recipe for Peppermint Hot Chocolate Truffle Balls.

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When I was younger I would take Godiva hot chocolate truffles and put them into cups of hot milk and stir like crazy so melty ribbons of chocolate would swirl around the cup before I would take a big gulp. It was my favorite thing to do at my dad’s house at the holidays. Since I made a hot chocolate mix last week I figured I would make a hot chocolate truffle for this week to transport me back in time.

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While you can make these hot chocolate truffle balls like me with peppermint extract and Andes Peppermint Mint Chips on the outside, you can make them in a variety of ways.

  • A plain truffle would be nice with a sugar and cocoa powder mixture on the outside.
  • A truffle with some cinnamon extract and a cinnamon and cayenne mixture on the outside for a Mexican hot chocolate.
  • Use a orange, hazelnut, or raspberry extract without coating. Really the flavor possibilities are endless!!

I hope that you enjoy my Hot Chocolate Truffles as well as Amanda’s Peppermint White Hot Chocolate. The peppermint and chocolate combination is such a hit that we both featured the peppermint in hot chocolates, but in very fun, very different ways.

Peppermint Hot Chocolate Truffle Balls

Makes 12 truffles

Ingredients

  • 12 ounces semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1/2 teaspoon peppermint extract
  • Andes Peppermint Crunch Chips

Process

  1. In a heavy bottom sauce pan or in a double boiler, melt the chocolate, cream, sugar, and salt together on low heat. Whisk consistently until smooth. Add the peppermint extract prior to removing from heat.
  2. Let the chocolate cool to room temperature and then put into the refrigerator to completely chill.
  3. Once solid, scope out into 12 truffle balls onto a parchment lined baking sheet. Chill again for at least 30 minutes.
  4. Roll the chocolate into balls, then chill again until completely solid and formed.
  5. Push the Andes mint chips into the surface of the ball. Stone in the refrigerator for 1 week.
  6. Enjoy your hot chocolate truffle with 8 ounces of hot milk. Drop the truffle in and stir until the ball has melted.