Honey is delicious on its own, but spicing up the bees’ craftsmanship with herbs can give a whole new meaning to the term “nectar of the gods.” Herb-infused honey is incredibly simple, natural, and a great way to add a new flavor to your favorite tea, baklava, pancakes, or any number of delicious foods you might serve at your wedding or bridal shower. For those looking for a unique favor idea, this honey can be prepared in a large batch, poured into decorative jars, and given away as gifts. Imagine how impressed your guests would be to find out you made it yourself!

Flowery herbs don’t just make honey tastier, they also add a medicinal quality. Lavender and chamomile relieve stress, for example. (Just think of it as taking your daily medicine!) To create your own signature blend of honey with your honey, follow these simple steps:

1. Buy a jar of real honey, raw or otherwise. (Local honey is always a bonus, especially if you suffer from seasonal allergies! Local honey will have bits of pollen from native plants in your area, so you’ll slowly build up immunity to the allergens.)

2. Next, choose your herbs. Have fun with this step, but make sure you do research first to figure out what you’re going for and if the herbs are safe to ingest. Our personal favorite herb is lavender, which is pictured here. Other ideas include rose petals, sage, chamomile, peppermint, cinnamon, and vanilla.

3. Fill a large, empty jar halfway with the herbs of your choice.

4. Next, slowly pour the honey over the herbs, filling the jar.

5. Seal tightly and place the jar on a west-facing windowsill that receives plenty of sunlight during the day. Leave for at least two weeks.

6. Once you’ve let the mixture sit at least two weeks, drain the honey through a strainer and pick out any leftover stems or leaves. Pour into a cute jar — or any number of smaller jars — and enjoy!

Even before the wedding festivities begin, herb-infused honey is a great way to sweeten up tea and help you relax during countless hours of wedding planning. So get your honey dipper out, thank the bees, and revel in flowery bliss.

— Story by Felicia Bonanno

Ingredients:

1 package of instant chocolate pudding mix
½ cup sugar (optional)
1 tsp. vanilla
1 12 oz. can of evaporated milk
1 cup of milk
1 cup of your favorite coffee

Makes approx. 10 – 12 pops (using a standard pop mold)

Steps:

1. Using your kitchen mixer with the whisk attachment (or in a large mixing bowl, using a whisk), stir together pudding mix and evaporated milk, adding the evaporated milk slowly to avoid clumps. Once combined, stir in remaining ingredients until smooth.
2. Pour into ice pop molds or Dixie cups and freeze at least 4 hours. If using Dixie cups, insert a popsicle stick when the pops are firm but not yet completely frozen.

The evaporated milk gives the pops creaminess, meaning they will stay a little soft and chewy after they freeze. Release them from your molds by running them under warm water for a few seconds and wiggle them out of place gently, being careful not to pull the sticks out. Happy Easter!

— Story and photo by Elizabeth Piseczny

Ingredients:

• 1 1/4 cups sugar
• 1/2 cup butter or margarine, softened
• 2 eggs
• 1 1/2 cups very ripe bananas (3 or 4), mashed
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 cup chopped nuts (optional)

Directions:

1. Move oven rack to low position so that the top of the pan will be in center of oven.
2. Heat oven to 350°F. Grease bottom of only one (roughly 9″ x 5″)loaf pan.
3. Mix sugar and butter in large bowl. Stir in eggs until well blended.
4. Add bananas, buttermilk and vanilla. Beat until smooth.
5. Stir in flour, baking soda, cinnamon, and salt just until moistened.
6. Stir in nuts and pour mixture into pans.
7. Bake about 1 hour, or until toothpick inserted in center comes out clean.
8. Cool 10 minutes. Loosen sides of loaf from the pan; remove from pans and place top side up on wire rack.
9. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature.

The spiced cinnamon smell of this treat, coupled with the dense yet soft texture, will warm you from the inside out. And when Monday comes around (as it always does, unfortunately…), you’ll have some yummy leftovers to wrap up and take with you to work! Store for up to 4 days on your counter-top or for up to 10 days in the fridge.

— Story by Elizabeth R. Davidson

Yields 20-25 cream puffs

Ingredients:

For the cream puffs…
• 2 (3.5 ounce) packages of instant vanilla pudding mix.
• 2 cups heavy cream
• 1 cup milk
• ½ cup butter
• 1 cup water
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

For the chocolate sauce..
• 2/3 cup unsweetened cocoa
• 1 2/3 cups white sugar
• 1 ¼ cups water
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. Mix together the vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
3. Bring water and butter to a rolling boil in a large pot. Stir in flour and salt until the mixture forms into a ball.
4. Transfer dough into a large mixing bowl. Beat in eggs one at a time using a wooden spoon or stand mixer. Drop tablespoons onto an ungreased baking sheet.
5. Bake for 20-25 minutes in the preheated oven, until golden brown. Centers should be dry.
6. When the shells are cool, either split or fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
7. For the chocolate sauce, mix together cocoa, sugar, and water in a medium saucepan over medium heat. Bring to a boil and let it boil for 1 minute. Remove from heat and stir in vanilla.

Because each cream puff is small, this makes a great end-of-meal option to tide guests over until it’s time to cut the cake. Short on time? Substitute the homemade chocolate sauce for store-bought. Whether you’re preparing these cream puff for a crowd, or simply sharing them with your beloved, they’re sure to be a winning treat!

— Story by Anne Rathe

Recipe yields 4 to 6 servings

Ingredients:

• 4 1/4 ounces bittersweet chocolate, finely chopped
• 2 tablespoons unsalted butter, diced
• 2 tablespoons espresso or hot water
• 1 cup cold heavy cream
• 3 large eggs, separated
• 1 tablespoon sugar

Directions:

1. Combine chocolate, butter, and espresso in the top of a double boiler, with hot but not simmering water in the pan beneath. Stir frequently until smooth.
2. Remove from heat and let cool until the mixture is just slightly warmer than body temperature. (To test you can dab a bit on your bottom lip. It should feel warm but not hot.)
3. Meanwhile, whip your heavy cream into soft, fluffy peaks and refrigerate.
4. Once the chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and begin to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
5. When the chocolate has reached the proper temperature, stir in the egg yolks. Then gently stir in the whipped cream and egg whites, adding the ingredients in small amounts at a time until they are all mixed.
6. Spoon or pipe the mousse into a serving bowl or individual dishes, and refrigerate for at least 8 hours. (FYI: the mousse will stay fresh for about one full day in the fridge.)

Whether for a night in for two or a celebration for dozens, this sweet, creamy creation can’t go wrong. Some scientific studies even say that chocolate makes women feel amorous, and we won’t deny it! The sinfully delicious appeal of this rich, chocolate-y wonder is too hard to resist. Enjoy!

— Story by Elizabeth R. Davidson

Recipe yields 4 to 6 servings

Ingredients:

• 2 Tablespoons olive oil
• 1 large yellow onion (cut into even ¼-inch thick rings)
• 1 clove garlic, minced
• 1½ Cup sour cream
• ¾ Cup mayonnaise
• A pinch of salt
• Pepper, to taste

Directions:

1. Heat the olive oil in a sauté pan over medium heat.
2. Add the onion and season with a large pinch of salt. Toss in pan to coat oil.
3. Arrange the onions into an even layer in the pan, and cook stirring occasionally, but retaining an even layer of onion on the pan.
4. Cook until the onions caramelize, about 10-15 minutes.
5. Remove from heat and stir in the garlic.
6. Combine the remaining ingredients in a food processor. Add the onions, garlic, and season with as much black pepper as you desire.
7. Pulse until thoroughly combined, then transfer to the refrigerator. Serve chilled.

Whether for your Super Bowl party, an engagement party, or just for an evening of fun and friends, this creamy, savory dip is certain to be enjoyed by all. Cheers and best wishes to the most important team of all–you and your betrothed!

— Story by Anne Rathe

Recipe yields 12 servings

Ingredients

• 8 egg yolks
• ½ cup white sugar
• 2 pinches salt
• 4 cups of milk
• ¼ Cup rum
• 2 cup heavy whipping cream
• 2 pinches ground nutmeg
• 2 Tablespoons ground cinnamon

Directions:

1. In the top of a double boiler, whisk together the egg yolks, sugar, and salt.
2. Add milk and mix well. Stir frequently and cook over hot water until mixture thickens to coat a metal spoon.
3. Mix in rum and chill in the refrigerator
4. Beat whipping cream until it thickens slightly. Add 1 tsp of vanilla and sugar to taste, then beat until stiff peaks form.
5. Once chilled, pour the eggnog into a glass of your choice. Top with whipped cream, freshly grated nutmeg, and cinnamon.

For an easier option, you can always go with store-bought eggnog and whipped cream. And add alcohol to your taste, garnish, and serve. This sweet seasonal beverage will surely bring back special memories of past holidays as you create wonderful new holiday memories with your special someone.

— Story by Anne Rathe

Recipe yields 24-36 fudge-topped brownies/Santa hats

Ingredients for the fudge-topped brownies:

• 1 Cup (2 sticks) of butter or margarine, melted
• 1 Cup all-purpose flour
• ½ teaspoon baking powder
• ½ Cup milk
• 1 Cup chopped nuts (optional)
• 1 (14 oz.) can sweetened condensed milk (not evaporated milk)
• 2 Cups sugar
• 2/3 Cup cocoa powder
• 2 eggs
• 3 teaspoons vanilla extract (divide each teaspoon separately)
• 2 Cups (or 12-oz. package) of dark chocolate or semi-sweet chocolate chips

Ingredients for the Santa hat:

• 24-36 (amount of brownies you have) strawberries
• 2 cups white chocolate chips

Directions for the fudge topped brownies:

1. Preheat oven to 350 degrees.
2. Grease a 13×9-inch baking pan.
3. Stir together butter, sugar, flour, cocoa, baking powder, eggs, milk, and 1½ teaspoons vanilla extract in large mixing bowl; beat well. Stir in nuts, if using.
4. Spread batter in prepared pan.
5. Bake for 40-45 minutes, or until brownies begin to pull away from sides of pan. Just before brownies are done, in heavy saucepan, melt chocolate chips with sweetened condensed milk and remaining 1½ teaspoons vanilla extract.
6. Immediately spread hot fudge over warm brownies. Cool in pan on wire rack. Refrigerate and then cut into squares.

Directions for the Santa Hat:

1. Clean strawberries and cut off leafy stems with a knife.
2. Place strawberries upside down on brownies.
3. Melt white chocolate chips in a double boiler and transfer into a piping bag.
4. Pipe a ring around the base and a small dot on top (work quickly, the white chocolate can dry fast and clog up your tip!).

Nothing says “holiday season” like baking sweet desserts with your loved ones. Make them for a Christmas-themed wedding, or simply as an after-dinner treat for two. Light some seasonally-scented candles, put on your favorite Christmas album, and enjoy!

— Story by Anne Rathe