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Cooking with Honey — 8 Great Recipes

Cooking with Honey — 8 Great Recipes

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With the recent spotlight on the detrimental effects of artificial sugar substitutes, maybe it's time to consider a return to nature's own nourishing sweetener — honey.

Click here to see Cooking with Honey — 8 Great Recipes Slideshow

Much like extra-virgin olive oil, honey is a significant source of a class of antioxidants called polyphenols, which aid in maintaining one's cardiovascular health and of course, preventing cancer. Recent research also points to numerous other health benefits — honey can help suppress nighttime coughs in children, increases levels of "good bacteria" in the intestinal tract of mice, and help boost immunity. In fact, in antiquity, honey was used to help dress wounds thanks to its antiseptic properties — Dioscorides, a Greek physician, used honey to help treat sunburn and topical wounds in 50 A.D., and the ancient Egyptians, who were among the first to practice beekeeping in 3000 B.C., did the same.

But the merits of honey aren't just limited to health benefits. From a cooking standpoint, it's also a boon. Using honey instead of sugar in cookies, cakes, and other baked goods results in a product that is nice and moist (and stays that way longer, too). Honey is also useful when creating sauces and you're looking to create harmony among the different flavors; most notably, it's a great foil against the heat of chile peppers.

That's why this week, we were thrilled when we were sent samples of honey from Golden Blossom Honey, whose unique flavor profile stems from three flowers — extra-white clover, sage buckwheat, and orange blossom. All of their honey comes from bees here in the United States and is made between May and August each year, from flowers that achieve a quick bloom in a temperate climate in the spring, resulting in a robust flavor.

So what did we do with all this honey? Here are a few highlights:

  • Once again, staff writer Emma Laperruque has a winning recipe on her hands with a delightful Honey-Chamomile Gelato.
  • Culinary Content Network member Milisa Armstrong shares one of her favorite desserts, Peanut Butter Honey Bars.
  • And associate editor Jessica Chou has some Honey Financiers that would be the talk of just about any tea party.

All of the recipes featured here can be made at home for about $18 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.

Will Budiaman is the Recipe editor at The Daily Meal. Follow him on Twitter @WillBudiaman.

Honey cake recipe

This cake will knock your socks off, and wash and fold them too. Despite its grandeur, it&rsquos not too difficult to make at home, although it does require a very significant time commitment, especially on your first try, so make it for someone who deserves it. Like yourself!

And even if you are the fastest baker in the world, you still cannot serve this cake the same day you make it, so plan ahead.

All that said&mdashdon&rsquot be intimidated! The cake is composed of 10 layers (yes, you will need lots of counter space), made from a batter that you spread free-­form onto sheets of parchment. The tender layers are sandwiched together with a light cream frosting flavored with dulce de leche and burnt honey. Your labours will be richly rewarded: this is a beautiful, impressive, delicious cake.

Makes one very tall 24cm/9.5­inch cake which serves 16&ndash20.


  • 200 ml wildflower (or other mild) honey
  • 2 tbsp water, plus more as needed
  • 7 fl oz wildflower (or other mild) honey
  • 2 tbsp water, plus more as needed
  • 0.8 cup wildflower (or other mild) honey
  • 2 tbsp water, plus more as needed
  • 150 ml wildflower (or other mild) honey
  • 50 ml burnt honey
  • 165 g cold unsalted butter, cubed
  • 5 large eggs
  • 1.8 tsp baking soda
  • 1.2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tbsp cold water
  • 360 g plain (all-purpose) flour
  • 5.3 fl oz wildflower (or other mild) honey
  • 1.8 fl oz burnt honey
  • 5.8 oz cold unsalted butter, cubed
  • 5 large eggs
  • 1.8 tsp baking soda
  • 1.2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tbsp cold water
  • 12.7 oz plain (all-purpose) flour
  • 0.6 cup wildflower (or other mild) honey
  • 0.2 cup burnt honey
  • 5.8 oz cold unsalted butter, cubed
  • 5 large eggs
  • 1.8 tsp baking soda
  • 1.2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tbsp cold water
  • 12.7 oz plain (all-purpose) flour
  • 1 x 400g/14oz jar/tin of shop-bought dulce de leche
  • 118 ml burnt honey
  • 1 tsp salt
  • 1.4 l double (heavy) cream
  • 1 x 400g/14oz jar/tin of shop-bought dulce de leche
  • 4.2 fl oz burnt honey
  • 1 tsp salt
  • 2.5 pints double (heavy) cream
  • 1 x 400g/14oz jar/tin of shop-bought dulce de leche
  • 0.5 cup burnt honey
  • 1 tsp salt
  • 5.9 cups double (heavy) cream


  • Cuisine: American
  • Recipe Type: Cake
  • Difficulty: Medium
  • Preparation Time: 60 mins
  • Cooking Time: 60 mins
  • Serves: 16


Before you start

Preheat the oven to 190°C/375°F/gas mark 5. With a dark marker, trace ten 23cm/9­inch circles onto ten 28x44cm/11x17inch sheets of parchment flip the sheets over.

For the burnt honey

  1. Put the honey in a medium saucepan and bring to a simmer. It will foam up like crazy continue cooking, stirring, until it starts to colour.
  2. Now pay close attention: keep simmering, stirring occasionally with a wooden spoon or heatproof spatula. Once the honey starts to smoke, reduce the heat to low and let it cook for 30 seconds longer. Remove from the heat and carefully swirl the honey in the pan for about a minute, to release some of the heat, then set the pan down and pour in the water, staying way the hell out of the way it will steam and sizzle!
  3. Once the honey stops bubbling like it&rsquos going to kill you, give it a stir and pour it into a heatproof measuring cup. Stir in enough hot water to make 200ml (6.7fl oz) burnt honey. (The burnt honey can be made ahead stored at room temperature, it will keep indefinitely.)

For the cake

  1. In a medium heatproof bowl, combine the honey, burnt honey, sugar and butter and set the bowl over a pot of simmering water. Crack the eggs into a separate bowl and set aside. In a small bowl, combine the baking soda, salt, and cinnamon.
  2. Whisk the honey and butter mixture. When the butter has melted and the mixture is hot to the touch (but not so hot it will burn you), add the eggs all at once while whisking. Continue whisking until the mixture is once again hot to the touch, then whisk in the baking soda mixture. The mixture will look a little foamy and smell kind of weird.
  3. Remove from the heat, whisk in the cold water, and let cool until warm but not hot.
  4. With a fine-­mesh sieve or sifter, sift the flour over the batter and whisk it in until it is perfectly smooth. Do not worry about overmixing.
  5. Using an ice cream scoop or a measuring cup, scoop about 90g (⅓ cup) of the batter into the centre of each of the traced circles on the pieces of parchment. With a small offset spatula, spread the batter into thin even circles.
  6. Transfer two of the pieces of parchment to sheet pans and bake, rotating the pans at the halfway point, until the cake layers spring back when lightly pressed, 6.5 to 7 minutes (it may take up to 1 minute longer, but remember, you can bake it more but not bake it less, and subsequent layers, baked on warm sheet pans, may take less time).
  7. Remove the baked layers from the sheet pans (still on their parchment) and let cool. Repeat the baking process with the remaining layers. It may be easier to peel the layers off the parchment when they are warm, but do not stack the layers until they are completely cool (yes, you will have layers on every surface &ndash clear space!).
  8. Turn off your oven and let it cool for 10 minutes. Take your least favourite layer, slide it onto a parchment-­lined sheet pan, return it to the oven, and toast it (in the turned-­off oven) until it&rsquos a nice reddish brown and very dry. Remove from the oven and let cool, then grind the layer into crumbs in a food processor, or just crush between sheets of parchment with a rolling pin.

For the frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), combine the dulce de leche, burnt honey and salt, and beat on medium speed until smooth.
  2. With the mixer on low speed, slowly add 178ml (¾ cup) of the cream and mix until homogeneous.
  3. Transfer to a bowl and refrigerate, along with the mixing bowl, until chilled. Keep the mixer bowl or the large bowl cold in the fridge. (The magic can be made ahead to this point and stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.)
  4. Switch to the whisk attachment if using the stand mixer and, in the chilled mixer bowl (or the large bowl, using the handheld mixer), whip the remaining 1.18litres (5¼ cups) cream to soft peaks.
  5. Gradually pour in the chilled honey mixture and whip until the cream again holds soft peaks. It should be very glossy but hold a nice mound. Refrigerate the frosting while you prepare to assemble the cake.

To assemble

  1. You can assemble the cake on a 23cm (9­inch) cardboard round or directly on a cake plate, but beware that this is a very tall cake and your cake dome might not cover it.
  2. Place your first cake layer on your building surface of choice and place about 150&ndash160g (1 heaping cup) of frosting on top.
  3. Spread the frosting evenly across the cake layer, all the way to the edges. It&rsquos okay, and even helpful, if you go over the edges a little, which will help you finish the outside of the cake easily. The idea is to have equal parts cake and frosting. Top with a second cake layer, and repeat the spreading and stacking process until you&rsquove stacked and frosted all 10 layers.
  4. Using a bench scraper (and a cake turntable if you have one), hold the bench scraper at a right angle to the cake plate and go around the cake, pushing those extra bits of frosting into any cracks as you go, smoothing the cake and straightening the layers by pushing them this way and that, until your frosting is perfectly smooth and your layers are all aligned. Don&rsquot worry, though, if the edges of a few of the cake layers are peeking out from beneath the frosting. The final coating of crumbs will hide it all.
  5. Pick up a handful of the cake crumbs and gently press onto the sides of the cake, re-­scooping the ones that fall, going all the way around the cake, and using the remaining crumbs, until the sides are completely coated. I do a final little sprinkle on top, as if it fell from the sky onto my cake.
  6. This is the worst part: put it in the fridge until tomorrow. You cannot eat this cake the day you make it. You must satisfy yourself with fallen crumbs and blobs of frosting. (The cake can be refrigerated for up to 2 days.)
  7. When you&rsquore ready to serve it, remove the cake from the fridge, admire your brilliance, and slice into wedges.

This recipe is excerpted from Baking at the 20th Century Cafe by Michelle Polzine (Artisan Books). Copyright © 2020. Photography by Aya Brackett.


  • Serving Size: 1 (216.7 g)
  • Calories 218.9
  • Total Fat - 8 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 142.8 mg
  • Sodium - 2992 mg
  • Total Carbohydrate - 21.6 g
  • Dietary Fiber - 1 g
  • Sugars - 18.7 g
  • Protein - 16 g
  • Calcium - 85 mg
  • Iron - 0.6 mg
  • Vitamin C - 3.5 mg
  • Thiamin - 0 mg

Step 1

Stir-fry prawns, carrots, celery, green onions and garlic in oil in large skillet over medium-high heat about 3 minutes or until prawns start to turn pink.

The 25 Best Sous Vide Recipes for Perfectly Cooked Meat and Veggies, Every Time

A sous vide machine may look fancy, but it&rsquos actually super simple to use. That means that our favorite sous vide recipes are actually easy to make. The ingenious machine can be used to make almost anything and leads to fantastic, foolproof results. Tough cuts of meat turn ridiculously tender and juicy, while delicate foods (such as egg recipes and custards) maintain their precious texture right up until the point when you&rsquore ready to eat. Plus, using your vacuum sealer (which you&rsquoll need to sous vide) for food storage or freezing leftovers increases their shelf life and avoids freezer burn.

But first thing&rsquos first: What is a sous vide cooker? The sous vide machine cooks food in a water bath at a controlled temperature, helping to cook your food to the ideal level of doneness. Think: perfectly medium-rare steak or never-dry chicken breast. First, the food is vacuum-sealed in a bag or jar (pro tip: season your food with spices, marinades or aromatics before it goes into the vacuum sealer), then the bag is lowered into a pot of water, which is heated using the sous vide. The machine maintains the temperature of the water, making this a completely hands-off cooking method. Just set the temperature, lower the food into the water, and walk away.

While we love to use this new-school cooking method for next-level steaks and poultry, it also works for fish and vegetables. Fish has never been flakier than in a sous vide machine, and vegetables maintain their freshness as if they&rsquove just been plucked from the ground. There&rsquos so much the sous vide can do, and our round-up of beginner-friendly recipes is a great place to start.

Recipe Summary

  • 3 racks baby back ribs (about 5 pounds)
  • ¼ cup plus 2 tablespoons soy sauce
  • ¼ cup plus 2 tablespoons whiskey
  • ¼ cup honey
  • 2 tablespoons finely grated fresh ginger
  • 1 ½ teaspoons freshly ground white pepper
  • 1 teaspoon Asian sesame oil
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ cup honey
  • 2 tablespoons hot water
  • ½ cup fresh lime juice
  • ¼ cup fish sauce
  • ¼ cup soy sauce
  • ¼ cup Korean red pepper flakes
  • ¼ cup chopped cilantro
  • 2 tablespoons sugar

Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours.

In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar stir until the sugar is dissolved.

Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture.

Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.

77 Cheap And Easy Dinner Recipes So You Never Have To Cook A Boring Meal Again

You don't have to drop major dough to make something delicious for dinner&mdashsave money by choosing cheaper proteins like chicken, ground beef, and tilapia, or go vegetarian with bean-based meals. Whatever your style, these delish meals will please your entire fam without breaking the bank. Need more easy eats? Try these slow-cooker chicken dinners.

Sometimes things go viral because they're really, really delicious.

Say hello to your new favorite salmon dish!

The perfect cozy meal any time of the year.

With only 5 ingredients these black bean tostadas are the easiest and fastest meal to throw together.

Allowing the shrimp some time to marinate adds an extra layer of flavor to really make those five ingredients stretch.

Make no mistake: this slow cooker version isn't authentic, but it is quick, easy, flavorful, and filling.

Hasselback your chicken stuff it with bacon and a creamy spinach and artichoke filling.

Recipe Summary

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 2 tablespoons white sugar
  • ½ cup butter, chilled
  • 4 tablespoons ice water
  • 3 eggs, beaten
  • ¾ cup light corn syrup
  • 2 tablespoons dark corn syrup
  • ¾ cup light brown sugar
  • 3 tablespoons butter, melted
  • 1 pinch salt
  • ½ cup pecans, finely crushed
  • 1 cup pecans, quartered
  • 1 cup pecan halves

Preheat oven to 350 degrees F (175 degrees C).

To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.

On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.

To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.

Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm let cool for one hour before serving.

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


We had one hit and one disaster with this recipe! We used them for one of our Italian desserts in a month of Italian baking. Mine turned out great. My co-hosts all melted together. I chilled my dough so I think that’s a good idea.

Those reviews that give one "fork" I don't know what you've done wrong. I used the cans of almond paste, and scrape it with a fork to ɼrumble' in my mixer. I do not use a pastry bag, the spoon method is easy enough. The dough is 'sticky', I wet my finger with cold water to avoid the dough sticking to my hand as I round it out & press the pine nuts on top. I've made this recipe dozens of times. ingredients exactly as written, I've changed nothing. They aren't runny, they aren't too sweet, the nuts stick perfectly fine on the cookies after they are baked(just press them in slightly when adding to the unbaked dough), they didn't burn within the allotted time the recipe says on the right oven temp. My family begs me to make them, especially during the holidays. They are a treasured Italian favorite!

I imagine the problem with this recipe is the honey. It makes cookies overly sweet but also batter gets too runny. I wished I had checked the consistency of mine before adding the honey. I ended up adding some almond meal to give it more body. A waste of good homemade almond paste was my conclusion.

I've made this recipe again and again as it has been written. It is a crowd pleaser. I have one friend that when I see her she asks me if I've brought any Pignolis with me. A couple of my secrets. Use a mini melon baller to create the cookies. I use only parchment paper on a hot pizza stone to cook them. In my oven the melon ball sized cookies take 16 minutes, sometimes a little more. I let them cool completely then store them in a paper bag in a covered cookie jar. Delicious recipe!

Thumbs down. Terrible recipe. There's another recipe (much better) that uses 12 oz. of almond paste, NO honey, and the dough is rolled in egg white, then in pine nuts. This recipe requires that you place each nut individually (ridiculous) and without the egg wash they don't stay on after they're baked. They burnt on the bottom and were raw in the center. Also, this made a sticky mess - even using a pastry bag (which you shouldn't have to use). Take the time to google the other recipe -

I made these cookies for my husband said pignoli were his favourite cookies and he was delighted. Did not change anything but I tried the pastry bag. Found it too hard to use and went with the spoon method.

This is a fantastic recipe. Make it just as written. I have made it many times and everyone says that the cookies are addicting. I pipe out small dollops onto parchment paper and put the parchment directly onto a pre-heated pizza stone in the oven . Watch the edges so that the cookies do not get too brown. These are wonderful treats!

This was the 2nd recipe for pignoli I've tried in the last few years and it was excellent. I followed the directions without any changes. They turned out great :)

The almond paste would not break up on it's own in my food processor. it stayed in one big lump. However as soon as I added the 10x sugar and the salt, the mixture became granular as described. Just a word of advice, I don't recommend using a baking stone for these. I use my baking stone all the time and have always had success with it, but in this case, the cookies on my cookie sheet cooked nicely, the ones on the stone stayed raw in the middle. When I put them back in the oven (WELL beyond the cook time suggested in the recipe) eventually the bottoms burned around the edges, but the middle of the cookies were sticky and raw. Long story short - lost half my batch. Use a sheet, not a stone for these. The ones on my cookie sheet turned out beautifully!

These cookies are fantastic. I was a little afraid to make them based on all the trouble previous reviewers had, but they were REALLY simple to make. I frothed the eggs first, then added in all the other ingredients. I used the tube almond paste and had no problem--just crumbled it as i put it in the mixer. Also, let the dough chill in the fridge for about an hour and wet your hands when rolling into balls.

Made these exactly per recipe, but without the pastry bag. Rolled 1" balls with wet hands and then pressed into circles with wet fingers before adding pine nuts. To peel off parchment, I found it easiest to "push" from under the paper/cookie so that no cookie stuck to the paper. These cookies rock!

Other recipes resulted in a cookie that ran all over the cookie sheet. This recipe required no chilling and the cookie held it shape perfectly. I used a cookie press to put the dough on the sheet. Dough is real stiff and sticky

Very authentic Italian cookie. Has anyone tried a Silpat instead of parchment paper? The bottom of some cookies stuck to the paper. Thank you to review of 12/12/09 carrie120 from w.caldwell, nj. I used her recommendations to first whip the egg whites till frothy, then add almond paste in pieces. I followed with salt, honey, powdered sugar. Putting the nuts on a plate and using a 1-1/2" ice cream scoop made it easy. Since the batter is sticky I lightly wet my fingers to pick up the dipped cookie which helped from sticking to my fingers. I had to cook mine almost 15 mins.

Perfect! The dough is like sticky, wet cement, so I skipped the pastry bag. Dropped the dough onto parchment w/ two teaspoons and then shaped them into circles w/ wet hands. I made 50 small cookies.

I can not believe I found this recipe! I grew up eating these cookies and I LOVE them. This cookie recipe is exactly like the cookies you get in the Italian bakeries in NY and NJ. They are sooo easy to make,this is from someone that is not a great baker. Wetting your hands to put cookie dough on cookie sheet probably helps the dough not stick to your fingers. Again, LOVE this recipe.

i've been making pignoli cookies for years & let me share some 'hints' with you. there's no need to ɻreak up' the almond paste in the food processor - if you whip the egg whites until frothy FIRST, then you break off pieces of the almond paste & add them to the egg whites as the mixer is running, you'll have a BEAUTIFULLY homogenous mixture without using an extra machine. don't bother with a pastry bag - unless you're an octopus or have an extra set of hands, use a 1 ounce spring loaded ice cream scoop to measure your dough. put the pignoli nuts into a pie plate & drop the dough, 3 at a time into the nuts. use your hand to scoop up the cookie so the nuts will be on the bottom only. when you place the cookie onto a parchment lined cookie sheet, just FLIP your wrist so the side with NO nuts is now on the parchement paper. bake as directed in the recipe. it's sooooooooo much easier, faster & neater to make these cookies with these hints. ALSO, try to find FRESH almond paste - i go to a local italian deli to get mine, but i've heard others say they can get it at the bakery AND it's usually cheaper too. 8 oz can of SOLO is around $5.49 - i get a pound of fresh almond paste for $4.99. the quality is amazing. hope you try my hints!!

The BEST pignoli cookie recipe I've come across! Assuming you have the right ingredients (namely, CANNED almond paste not the tube) and the right equipment (namely, a quality food processor), this is one of the easiest and quickest cookie recipes. I made the dough in 7 minutes! Piping and dotting cookies with pine nuts was the most time- consuming part of preparation. Raised in New York in a large, Italian family but now living in Massachusetts, I have long-missed this traditional cookie. These are light and chewy with amazing almond flavor, and they hold their shape beautifully. Just like Grandma made and the bakeries in New York!

Have made many pignoli recipes, but this is my favorite. I make them every year for Christmas as part of my cookie tray.

The cookies were delicious, but a bit too chewy after a couple of days. I did use the tubes of paste as I couldn't find the cans maybe this would make the difference. I wanted a bit more of a cake texture like the ones from the Italian bakery.

I love this recipe and make it every year for Christmas. My only suggestion is with the use of the pastry bag. Make sure if you use a pastry bag you have a fairly large opening to make the cookies otherwise it would be very difficult. Love these!

After reading numerous reviews I followed the advice of wetting my hands before rolling out the dough. I did use the food processor and hand mixer as recommended. I found the recipe easy to follow and didn't have any major problems. I did have to bake the cookies longer than 15 minutes - I used the convection bake setting. I would recommend waiting until the cookies are completely cooled before removing from parchment. My one "thing" was that the cookies are just a hair too sweet but other than that they are definitely bakery style cookies!

This cookies are good but I agree with a previous poster. the center is too dense and I would revise the recipe in the future to make the dough "lighter". Perhaps two extra egg whites will do the trick? I found another recipe that called for some white flour. My cookies were small-sized, golden brown on the bottom and top and when I bite into one, it looks raw in the center. I have purchased these from a local European bakery and when they make them, the inside is very consistent and baked. Also, I reduced the heat to 325, and baked for 17 minutes based on info I found on another website. The only direction I did not follow was baking the cookies half-time each on the upper and lower racks (I find that a pain). Would rather leave them in the center rack and bake longer as other recipes online suggest.

Honey Mustard Dressing Recipe Ingredients

Ready to make this honey mustard dressing recipe? Here’s what you’ll need:

  • Dijon mustard – Steer clear of using stone ground mustard or yellow mustard in this recipe. Instead, choose a good-quality Dijon mustard. It’ll give the dressing a smooth, creamy texture and well-balanced flavor.
  • Honey – It gives the dressing a touch of sweetness and classic honey-mustard flavor.
  • Apple cider vinegar – For tang! Fresh lemon juice will work here too.
  • Garlic – It adds sharp depth of flavor.
  • Extra-virgin olive oil – It gives the dressing body and richness.
  • And salt and pepper – To make all the flavors pop!

Combine the honey, Dijon mustard, garlic, salt, vinegar, and oil in a small bowl, and whisk to combine. When the dressing is smooth, season to taste. Enjoy!

Find the complete recipe with measurements below.


  • 1 cup old-fashioned rolled oats (such as Quaker Oats Old-Fashioned Rolled Oats)
  • 1 cup milk
  • 1 cup water
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon honey
  • Desired toppings (such as sliced almonds, peanut butter, or fresh fruit)

Nutritional Information

  • Calories 220
  • Fat 5g
  • Satfat 2g
  • Monofat 2g
  • Polyfat 1g
  • Protein 12g
  • Carbohydrates 36g
  • Fiber 4g
  • Sugars 10g
  • Added sugars 3g
  • Sodium 180mg
  • Calcium 15% DV
  • Potassium 6% DV