I am a Honey Bee

All about my adventures with cooking, crafts, and travel

Nuts

Trail Mix Cookies

Trail Mix Cookies- soft cookies loaded with oats, chocolate chips, coconut, nuts, & raisins. Perfect to eat while hiking or just at home.

Trail Mix Cookies on crumpled wax paper on a cookie sheet pan.

These cookies come loaded with everything- oats, coconut, nuts, chocolate, and raisins- so every one is a bit different and so good. They are perfection in every bite.

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Making the Perfect Middle Eastern Baklava

Making the Perfect Middle Eastern Baklava may seem complicated but it’s really simple with this recipe. You’ll be licking your fingers clean of the honey syrup in no time.

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In honor of the new upcoming Aladdin movie, by Disney. I’m dedicating the week for recipes that are inspired by the movie. Have a picnic on your magic carpet. 

When I went to Greece 10 years ago, I ate some of the very best food ever. I had great food in markets, in nice restaurants, and in little divey places too. Maybe it was just because I was on vacation but I swear everything was just so good there. Everything was fresh, flavorful, and so fantastic. 

Thankfully, I had the chance to eat plenty of baklava!

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Banana Nutella Bread Pudding- SRC

Banana Nutella Bread Pudding

So probably picking a bread pudding for this month’s Secret Recipe Club post was not the best idea since it’s been so hot out now. Wasn’t I just complaining that it was cold and rainy? Well, that is the way things go in New England. But not or not I swear it’s worth it to make this bread pudding anytime of the year!

For this month’s Secret Recipe Club post I had Shirley’s blog Enriching You Kid!. It had such a fun time going through Shirley’s blog because she had such interesting recipes. I went through years and years of recipes looking around for something to make and share. I had several recipes in mind but decided on the Banana Nutella Bread Pudding. I couldn’t pass up on having some Nutella!!

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I kept all of the ingredients the same but played around with the proportions of the ingredients. Shirley’s recipe called for 2 cups of milk and 1 cup of bread. Since I prefer a bit drier of a bread pudding I changed up the amounts to 1 1/2 cups milk and 3 1/5 cups of bread. If you prefer a wetter bread pudding then increase the amount of milk and reduce the amount of bread a bit. Just as simple as that.

Hope that you enjoy this delightful bread pudding as much as we did 🙂

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Banana Nutella Bread Pudding

Serves 4

Ingredients

  • 1 1/2 cups milk
  • 1 egg
  • 2 tablespoons sugar
  • 3 1/2 cups bread pieces
  • 1 banana, thinly sliced
  • 2 tablespoons Nutella
  •  1/4 cup chopped walnuts or hazelnuts, optional

Process

  1. Beat together the milk, egg, and sugar in a large bowl. Add the bread, sliced banana, and the Nutella. Fold together completely to combine, let soak for 30 minutes.
  2. While the bread is soaking up the milk mixture, preheat your oven to 325 degrees and prepare a baking dish by greasing all the sides.
  3. Pour the bread pudding mixture into the greased baking dish. Sprinkle nuts on top.
  4. Bake for 30-35 minutes, then let stand for at least 10 minutes prior to serving.

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Secret Recipe Club



Check out my previous Secret Recipe Club Posts

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Pecan Snowdrops

Pecan Snowdrops, more commonly known as Mexican Wedding Cookies, are my favorite Christmas time cookie. They are nutty, buttery, sugary, and bite size! They are as easy to make as they are to eat. I use a great Christmas cookie book, fittingly called The Christmas Cookie Book, by Lou Seibert Pappas. It breaks down different types of cookies into chapters from timeless traditional, family favorites, cookies for gift giving and mailing, and elegant party cookies. These cookies fall under the gift giving and mailing chapter since they can ben stored in an airtight container for 2 weeks, that is if they last that long!

Price and I made a BIG batch (4x the typical recipe) on Friday night for a Cookies Exchange we hosted through our Meetup group. It was a lot of fun, a good break from the madness of finals, and we met a bunch of great people who brought some really great cookies.

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Pecan Snowdrops

Makes about 3 dozen

Ingredients

  •  3/4 cup butter, at room temperature
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 3/4 cup finely chopped pecans or toasted, skinned hazelnuts (finely chop the nuts or run the through a food processor)
  • Powdered sugar for Dusting

Process

  1. Preheat the oven to 325 degrees F.  Lightly grease baking sheets or use nonstick or parchment-lined baking sheets.
  2. Using a stand mixer or a large bowl and a handheld electric mixer, cream the butter and sugar together until light and fluffy.  Add the vanilla, salt, flour and nuts and mix well.  Roll the dough into ¾ inch balls between your palms, and place on prepared baking sheets, spacing them about 1 ½ inches apart.
  3. One sheet at a time, bake the cookies for 15 to 18 minutes, or until light brown.  Transfer to rack to cool slightly.  Place the still-warm cookies on a sheet of parchment paper or aluminum foil and heavily dust with powdered sugar shaken through a sieve.  Let cool completely.
  4. Store the cookies in an airtight container for up to 2 weeks