Welcome to Honeyed Home!! My name is Michelle Winrich, although I am still getting used to this new last name. I recently got married to the most handsome, wonderful, selfless, (I could go on & on) man on the planet. His name is Kris and he, like me, has a passion for food and how it is prepared. More on him later, I promise. My computer auto-types Michelle Riley when writing my name, and I always snicker, like it should just know that I am now a “Mrs.”. I would have to say that “Winrich” is the MOST welcomed change.
I decided to create a culinary blog, not because I am a renowned chef or even a paid cook in the restaurant biz, but because I love it so much from deep within my soul. My friends could tell you that it is my passion. They would tell you that “Meesh loves being in the kitchen, she is always cooking up something!” I hope that they are copasetic with all of this because they are the ones that I force my cookies, breads, granola, and the occasional full-on breakfast, lunch, or dinner upon. I love to entertain. My friends, family, and most importantly my husband, have been the beneficiaries of several meals for the past years. And to them, I owe everything. Without the support of all those fine, good-looking people, I would never have dreamt of fulfilling my passion for cooking. They are Honeyed Home’s backbone of support and the ones who keep me going. I have always been intrigued by turning meals that I grew up on into something that fits in with my lifestyle now, that is with a healthier twist. Although I can not call myself a vegan or vegetarian (because I am willing to try anything or will eat whatever is served to me), I do try to limit my intake on animal products. I am an advocate of eating the cleanest, freshest and least processed foods available. I am promoter of consuming as much raw and organic foods possible and I love everything that comes from the produce section. I love baking with whole grains and unprocessed sugars and incorporating fiber and nutritional content into any meal. Now that you know a little about my style of cooking…. Why the name Honeyed Home??
Kris, (I know, I’ll talk about him a lot) recently explained to me a fascinating musical fact. He told me that many bands have acquired their band name from song titles of other famous bands! For example, Radiohead got their band name from a Talking Head’s song “Radiohead”. The Rolling Stones took their name from an early Muddy Water’s song titled “Rollin’ Stone”. What’s your point, you might ask?? Well, as the biggest fan of most food/culinary/dessert blogs alike, I happened to have created the name “Honeyed Home” from one of my personal favorite food blogger’s recipes, Sara Forte of Sprouted Kitchen. Sara is a freakin’ genius (excuse my language), but she deserves that kind of description. She is connoisseur of healthy and wholesome eating and has inspired me, almost daily, to conjure up a fantastic nourishing meal. I began following Sara’s blog about two years ago and I am always inspired to get into my kitchen immediately after reading one of her posts to “try” to duplicate what she does. She has turned cooking & baking into an encouraging work, not one of intimidation or a seemingly daunting task all the while ensuring you are getting all the possible health benefits of the food. If you do not have her new beautifully written and incredibly photographed cookbook, please, do yourself a favor and buy one here.
So, long story…..even longer, while I was flipping through Sprouted Kitchen’s new cookbook, I came across one of my favorite recipes, “Honey Almond Butter”. I always have a jar of homemade almond butter readily available in my kitchen for those “I am snacking because I am bored” moments and when something salty and sweet (and healthy) is the perfect amount of satisfying. I thought to myself, how amazing is honey, really…this thick and viscous syrup carries many health benefits while adding perfect amount of sweetness to baked goods, as it scores very low on the glycemic index. I then decided, on the name Honeyed Home. Here is the definition of word Honeyed: (friends and family, I hope you can see why I chose the name)
- Made with or having honey
- Resembling honey
- Pleasingly sweet (her honeyed voice)
- Flattering or soothing
- Made sweet or agreeable
I could not think of dish that I will ever make that wont have one these adjectives to describe it! I mean, why else do we cook?? Whether it actually has honey, is just pleasingly sweet, or agreeable to our palates all are reasons to get to work in your own homes! Hope that you all enjoy!
I love ALL the smells of the holidays. One of my favorites is the Christmas tree; it’s piney magnificence easily encompasses the room, as it creates a nostalgic feel. The holidays are my favorite time of year because it is seemingly normal for me to be in the kitchen 24-7 and I have plenty of “excuses” to be there! Baking up gifts for friends and family or cooking up new and romantic dinners for the hubby. One of the other favorite smells during the holidays is gingerbread. The winter spices fill the air with a drool-worthy warmth. I created this recipe with the intention of using flours with more wholesome fiber and good fats to keep it all together.
Spelt & Flaxseed Gingerbread Loaf, w/ Almond Milk glaze(Makes 1 Loaf)
1 Cup Whole Wheat Flour
¾ Cup Spelt Flour
½ Cup Flaxseed Meal
1 ½ tsp Baking Powder (Aluminum Free if you are able)
½ tsp Baking Soda
1/2 tsp Sea Salt
2 tsp Ground Ginger
1 ½ tsp Nutmeg
1 tsp Cinnamon
1 tsp ground cloves
¼ Cup Muscovado
½ Cup Turbinado Sugar
¼ Cup Coconut Oil (melted), plus more for loaf pan
¼ Cup Molasses
1 tsp Vanilla Extract
1 Cup Almond milk, plus 2-3 TBSPs for glaze
¾ Cup Organic Powdered Sugar
Preheat oven to 350° F. Rub the inside of an 8 ½ inch loaf pan with coconut oil to prevent sticking.
In a large mixing bowl, whisk together flours, flaxseed meal, baking powder, baking soda, spices, sugars & salt. In another bowl, whisk the eggs together, then add the almond milk, the coconut oil, molasses and vanilla. Add the wet ingredients to the dry ingredients and fold together with a spatula. Pour the mixture into the loaf pan and bake about 50mins or until a toothpick inserted into the middle of the loaf comes out clean. Remove from the oven and let cool in pan before moving to cooling racks. Add the glaze after the loaf has cooled a bit, and right before serving.
While the loaf cools, whisk together the remaining almond milk and powdered sugar, until all clumps are worked out. The glaze will be thin. Pour the glaze over the gingerbread loaf and cut into slices.