Tag Archives: honey

Baklava Bread

This easy baklava recipe combines traditional baklava with pull-apart bread.  You’ll love how easy this baklava bread recipe comes together!


This month, my beloved sister has me drooling all over myself, and feeling, quite frankly, pea green with envy that I didn’t come up with this recipe myself.

I mean, just read on and see what I mean!  Turning it over to Em now!


My husband is working this weekend so I’ve been killing time by playing this game of solitaire where you eat an entire box of Wheat Thins by yourself.

Without any kids to drive me insane, I’m left to my own devices when my husband isn’t around.  As a general rule I like to tell myself that I’m going to get some shopping done, do a little baking, clean the apartment, go to the gym, etc., etc., etc. but then I turn on the TV as “background noise” which results in my sitting on the couch all day eating crackers and binging on Netflix.

It’s okay though, as long as I line all the remotes up in a parallel line on the coffee table before my husband gets home, he doesn’t know that I didn’t clean…or I don’t know, maybe he does but chooses his battles wisely.

Baklava Bread from JensFavoriteCookies.com - pull apart bread with a sweet nutty filling and honey syrup drizzle.

That’s not the point.

The point is that this weekend, I actually DID something that I told myself I would and that was to bake…leading me to a new problem: how many calories does it burn to eat an entire loaf of this Bakla-bread I made?

Baklava Bread from JensFavoriteCookies.com - pull apart bread with a sweet nutty filling and honey syrup drizzle.Baklava Bread from JensFavoriteCookies.com - pull apart bread with a sweet nutty filling and honey syrup drizzle.

The bigger problem is that this recipe has effectively turned me into a monster.  You know how people eat with their eyes first?  Well, I sort of visually assaulted this bread before I ate it and it was really inappropriate.

Where that’s concerned though, I think most breads ask for the abuse and I’m just the kind of girl who isn’t afraid to make it uncomfortable.

Ultimately, this bread came out the victor because while I won the battle of eating the entire loaf, the bread won the war of making me want to die for having done so.  As I recovered on the couch, my husband walked in to find a messy kitchen, an apartment that smelled like heaven and nothing for him to eat.

Baklava Bread from JensFavoriteCookies.com - pull apart bread with a sweet nutty filling and honey syrup drizzle.Baklava Bread from JensFavoriteCookies.com - pull apart bread with a sweet nutty filling and honey syrup drizzle.

Adding insult to injury, I was washing my dessert bread down with wine and binge-watching Netflix.  (Sorry fellas, I’m taken!)


Want more?  Try some of Em’s other great creations!




Baklava Bread
Prep time
Cook time
Total time
Pull-apart bread with a sweet and nutty filling, topped with honey syrup.
Recipe type: Bread
  • 3 tablespoons warm water (105-115F)
  • 2¼ teaspoons active dry yeast
  • ½ teaspoon sugar
  • 4 tablespoons butter
  • ⅓ cup milk
  • 3 cups flour
  • ¼ cup sugar
  • ½ teaspoon salt
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 Cup sugar
  • 2 ½ tsp. ground cinnamon
  • ½ Cup pistachios, chopped
  • ½ Cup walnuts, chopped
  • ¼ Cup almonds, sliced
  • Zest of ¼ lemon
  • ¼ tsp. salt
  • ½ tsp. vanilla extract
  • ½ Cup butter, melted
  • ½ Cup honey
  • ½ Cup water
  • Pinch of salt
  1. Activate the Yeast: in the bowl of a stand mixer fitted with the dough hook, combine water, yeast, and sugar. Stir gently and briefly. Let the mixture stand until foamy (about 5 minutes).
  2. Make the Dough: In a small saucepan, combine the butter and milk. Place over medium heat and cook until butter is just melted. Remove from heat and let cool to approx. 120 degrees.
  3. In a large bowl, whisk together 2 Cups of flour, the sugar and salt. Pour dry mixture into activated yeast. Add milk mixture, eggs, and vanilla. Stir together on low for about 2 minutes, then increast speed to medium and mix until everything is well incorporated (the eggs tend to hold the process up, just keep mixing, they’ll join in eventually). Add the remaining cup of flour and little at a time. After flour is incorporated, knead for about 3 minutes.
  4. Place the dough in a large, greased bowl and cover with plastic wrap. Let rest in a warm place until dough has doubled (approx. 45 minutes). While dough is resting, prep the filling and honey syrup.
  5. Filling: In a large bowl, stir together the sugar and cinnamon and set aside.
  6. In the bowl of a food processor, combine all the nuts, lemon zest, and salt and process until nuts are ground fine. Add the vanilla extract and process until the mixture forms large, moist clumps. Set the mixture aside.
  7. Honey Syrup: In a small saucepan, combine the honey, water, and salt. Bring to a boil then reduce to a medium-low heat and simmer, stirring occasionally until the mixture reduces by ⅓. Let syrup cool slightly then transfer to a jar or bowl to cool further.
  8. When the dough is raised, turn it out onto a floured surface, gently flatten it with your fingers. Roll the dough out with a rolling pin to approx. 20 x 12 inches. Cover dough with the melted butter, sprinkle with the sugar/cinnamon mixture, crumble the nut mixture as evenly as possible.
  9. Cut the dough vertically into six even strips, stack the strips on top of one another. Cut the stacked strips into 6 square (ish) pieces and layer them, standing upright, in a loaf pan. Cover the pan with plastic wrap and let rise in a warm place for about 45 minutes (until dough is puffed and fills the pan).
  10. Preheat oven to 350. Bake 30-40 minutes or until the top of the bread is deep, golden brown. Allow bread to cool in pan about 20 minutes. Drizzle honey syrup over the top and serve.


Date Nut No-Bake Cookies

No bake nut cookieI just heard my kid say the words, “We’ve got to get mom off the computer.”

{pause for effect}

This is the same kid who said, “Blogging is a nerdy woman thing to do.”

He’s not related to me, I swear.  He didn’t spring from my belly, grow up in my house, and throw countless purple-face, sweating and screaming tantrums, only to disrespect me after FIFTEEN YEARS of patience, dedication, sacrifice, and wise parenting.  MY kid would never do that.

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Mustard Pretzels

Recipe for making mustard pretzels; Use your favorite kind of mustard to turn plain pretzels into honey mustard pretzels or sweet-hot mustard pretzels.  This recipe is super easy to make!  No measuring necessary!

Who is your favorite Criminal Minds character? And don’t say Hotch.  Don’t get me wrong, I like Hotch as much as the next girl, but he can’t be your favorite on general principle.  He’s the main guy.  It’s like saying Superman is your favorite super hero, or Christmas is your favorite holiday.  Okay, well, Christmas actually is my favorite holiday, but you get the point anyway.

I know you’re thinking Derek Morgan is your favorite, because he’s all tough and gorgeous and stuff.  He is pretty, but you’re still wrong.

Your favorite character is the same as mine… Spencer Reid.  Because he’s all small, and cute, and sweet, and unassuming, but under the surface, he’s a powerhouse of smarts and creativity and heroism.  *sigh*


Derek Morgan

Can you believe my husband wasn’t interested in watching the 2-hour season finale with me?  Me either.  Since I was watching it alone, I needed a snack that was only for me, too.  Something that wouldn’t take too much time, nor distract too much from the drama of JJ’s inner turmoil.  Because, when JJ and Morgan are chasing down sadistic bank robbers, the last thing I need is a distraction.

These mustard pretzels were the perfect snack for the occasion.  They are easy to make, require very little cleanup, they go great with Diet Coke, and most importantly… my husband really dislikes mustard, so these babies are all mine!!  (cue evil laugh.)  Plus, I had tons of Hickory Farms Sweet Hot Mustard in the fridge, just dying to be eaten.

I’m going to put some measurements in the recipe, but honestly, I didn’t actually measure anything.  I opened a 10-oz. jar of mustard, and poured about half of it in a big  bowl.  I added some vegetable oil, just enough to loosen it up.  I poured in about half of my 1-lb. bag of pretzels snaps, and stirred it all together.  So easy, a caveman could do it.  The only thing is, they get kind of soggy when covered in mustard, so they need a good, long, low-temp bake to crisp them back up.  Mine took a little more than an hour, maybe 70-75 minutes at 200 degrees.

Here’s the question I was pondering, as I was enjoying my warm and crispy mustard pretzels and watching the awkward love-moments of all the BAU members…  Why did the show begin with the Twitter hashtag #goodbyeprentiss in the bottom corner?  I pretty much knew how it would end, because of that.  So, thanks a lot, CBS, for spoiling the surprise.

Mustard Pretzels
Cook time
Total time
A simple recipe for mustard-coated pretzels.
Recipe type: Snacks
  • About ½ cup Sweet-Hot Mustard
  • About 2 T. vegetable oil
  • About ½ pound pretzels
  1. In a large bowl, combine mustard and oil.
  2. Add pretzels and stir to coat.
  3. Pour pretzels onto a sheet pan, in a single layer. Bake at 200 degrees for 70-80 minutes, stirring every 15 minutes.

If you enjoy this recipe, you might also enjoy:

Taco Seasoned Pretzels from Bake Your Day

Chocolate Covered Pretzels from Baked Perfection

Homemade Honey Mustard Dip from The Nourishing Cook

mustard pretzels

honey mustard pretzels

Peanut Butter Banana and Honey Cookies

An oaty peanut butter cookie with honey and banana, drizzled with a peanut butter and honey glaze.

Source: Two Peas and Their Pod, one of my favorite sites for all kinds of fun recipes.

Yield: about 3 dozen cookies

It’s been a while since I made cookies, mostly because I wanted to eat them way more than I wanted to make them, which is never a good sign.  But today, I found myself blog surfing, and came across the Two Peas and Their Pod blog.  A friend directed me to this site a while ago, and I have really enjoyed searching it’s massive collection of great recipes.

Today, naturally, I searched primarily for cookie recipes, though not surprisingly, I came across several non-cookie recipes that I also wanted to try.  (Some of them I may have tried right now had my pantry been better supplied.)  This cookie recipe sounded fun, like something my kids might love to try.  Plus, I was fortunate enough to have 2 ripe bananas on my counter today.  My daughter was complaining about being “bored out of my mind” this afternoon, and that was the flash point for me.  We had the trifecta… a good recipe, the right ingredients on hand, and a willing child to help.

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Honey Wheat

A recipe for a honey and lemon cookie, rolled in wheat germ.

Source: This was a recent addition to the TWD (Tuesdays With Dorie) lineup, but I think it orginated with Flourchild.

Yield: 3 dozen, maybe.  Or maybe 2 1/2 dozen.

I’m always looking for something fun and interesting that I have never made before, so I was thrilled when I stumbled upon this recipe.  My husband is not a huge fan of sweets, and frequently tells me that my desserts are too sweet.  I’ve never had any idea what he is talking about, personally!  But this cookie looked like a good match for him, not chocolaty, not peanut-buttery, not nutty; what could be bad?

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