In honor of the third giveaway, I made this honey pound cake. This cake is moist, tender and has the lovely undertones of honey. Yum. I used the Nordicware Heritage Bundt Pan to bake it because it’s one of my favorite pans. Everything comes out looking so elegant when it’s baked in this pan.
So why a honey pound cake? Because Day 3 of giveaways is a gift from Royal Hawaii Honey!
On the third day of giveaways, Kirbie’s Cravings gave to me…
Raw Lehua Honey!
(Note: though not part of the Day 3 giveaway, here is the rest of the giveaways for purposes of completing the song, which goes to the tune of the 12 days of Christmas)
- five chocolate bars (Day 2)
- and $25 to Oh! Nuts (Day 1)
I first tasted Royal Hawaii Honey at the Foodbuzz Festival Tasting Pavilion. I love honey so when I saw their sign, I made a quick beeline for their booth. Royal Hawaii Honey offers three flavors of raw, organic honey that is harvested in Hawaii. How cool is that? Tropical Traders distributes the honey from Oakland, CA.
I love raw honey because it is so versatile. It’s easy to spread, melt, bake with, or to eat by the spoonful. (No more squeezing to death the honey bear to get drops of honey out.) I had no idea the depth of honey until I sampled Royal Hawaii honey. It’s not just regular ol’ honey. Instead, Royal Hawaii offers three different flavors of honey: Macadmia Nut Blossom, Christmas Berry, and Lehua. Tasting the different honey flavors was like wine tasting, with all the different flavors swirling in my mouth. My favorite honey was the Lehua Honey, which is only offered for a limited three months every year. The honey is a light golden color, and has overtones of butterscotch.
There’s a couple of things that make Royal Hawaii honey stand out: it comes from Hawaii.; it is certified organic; and it is 100% raw. This means that all the nutrients and benefits of honey remain since the honey has not been heated or processed, like a lot of the honey forms sold at supermarkets.
I contacted Royal Hawaii Honey to see if they would participate in my giveaway, and they generously offered to provide one lucky reader with a jar of raw, organic Lehua Honey.
I received a jar as well, and after excitedly eating a spoonful, I used some of the honey to make this honey pound cake.
Entering Day 3 of giveaways is easy. One lucky reader will be selected at random, through a number generated by random.org. Please note, this giveaway is limited to US readers. Contest ends at midnight, PST, December 15, 2010.
To enter, leave a comment at the end of this post telling me how you like to eat honey. Eat it plain? On bread? In your tea? Etc.
For an additional entry:
Follow me on twitter (if you don’t already) and tweet the following message:
“Win Royal Hawaii Lehua Honey http://bit.ly/ffry6j @kirbiecravings”
Good luck! And remember, you can still enter the following giveaways:
Honey Pound Cake (adapted from Sweet Kat’s Kitchen)
3 cups cake flour
¼ tsp. baking soda
¼ tsp. salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
1 cup sour cream
1 Tbsp vanilla extract
3 1/2 Tbsp honey (if you are using raw honey, heat up the honey and melt it before adding to the batter)
2. Sift together the flour, baking soda and salt. Set aside.
3. In large mixing bowl, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add half the flour mixture and mix on low speed. Then add in the sour cream, honey and vanilla extract and mix again. Finally add in the rest of the flour and mix until everything is just blended. Pour the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Dust with confectioner’s sugar before serving.
Emerald Chinese Seafood Restaurant
3709 Convoy St, Ste 101
San Diego, CA 92111
I recently found out that Emerald is offering a special where you get order 4 dishes for $24.99 or 7 dishes for $39.99. I believe the deal has been running for a while, but it’s been a long time since I’ve been to Emerald so I didn’t know about it until my uncle visited a few weeks ago and we took him there.
This weekend, we went to check out the special deal. I was pleasantly surprised to see quite a few options on the special menu. And the prices are even cheaper than their previous late night menu, plus you don’t have to wait until after 9. I also noticed that during the week, they now have a dim sum special as well where all dim sum prices are priced at the price of a small dish. Here’s the special menu:
We opted to order seven dishes. We ordered:
Honey walnut shrimp
Everything tasted pretty good. When the food arrived, I thought the quantity was pretty decent, but we had seven dishes and eight people and polished it all off, so I guess maybe the quantity wasn’t as big as I thought.
The service was the only really bad thing. Our empty plates kept piling up and the waiters didn’t take them away. The waitress would bring our food over but told us she was too busy and that’s why she couldn’t take the plates away. I didn’t understand why she could bring the food, but not take the plates back with her on her way back to the kitchen. And it wasn’t even that busy.
Other than that it was a pretty good experience. It’s a cheap meal, with decent food, and decent variety. We will probably be back soon to try some of the other offerings.
Please note, this giveaway is now closed. Welcome to Day 2 of 12 days of giveaways! You can view and enter Day 1 here. In honor of the second day of giveaways, I made these delicious Smores cookies.
I saw these cookies a while back, and thought “Oh cool, chocolate chip cookies, but with marshmallows and chocolate pieces.” But these are much more than that! They really are Smores in a cookie form. The cookie has crushed graham crackers so when you bite into these cookies, you taste everything you would get in a Smore.
I love Smores, but they can be messy. The crackers make a crumbly mess, the melted marsmallow won’t break when you bite it, the chocolate sticks to your hands. And you need a fire to make them. These cookies are a much cleaner way to eat a Smore.
I was also really surprised that marshmallows, once slightly melted, will retain their ooey gooey melted form rather becoming a solid again. I love these cookies and they are going to be on my holiday baking list this year. Now I just need to figure out a way to make them more holiday festive. Perhaps I’ll use green marshmallows.
So why did I choose to make Smores cookies for this giveaway? Because the next giveaway is by Ghiradelli, and when I recently sampled Ghiaradelli’s new luxe milk chocolate bars, they were served as Smores. So, onto the giveaway:
On the second day of Christmas, Kirbie’s Cravings gave to me: Five Chocolate Bars!
- (and $25 from Oh! Nuts (Day 1)). Note: Day 2 is for the Ghiradelli chocolate only but I wanted to complete the song.
Ghiradelli will be giving five coupons for five free bars of their new Luxe Milk chocolate bars which come in milk, almond, hazelnut and toffee flavors. I got to sample their luxe milk almond chocolate at the Foodbuzz Festival Tasting Pavillion. The chocolate is definitely very rich and creamy.
I got an almond bar in my Foodbuzz bag of goodies and I used it to make these Smores cookies.
The contest for this giveaway ends at midnight PST, December 14, 2010. I will choose one entry using a random number generated by random.org. To enter, leave a comment at this end of the post and tell me which flavor of luxe milk chocolate you are most interested in trying.
For an additional entry:
Follow me on twitter (if you don’t already), and tweet the following: “Win Ghiradelli chocolate bars @kirbiecravings http://bit.ly/dHJnCE”
Smores Cookies (slightly adapted from Obsessed with Baking, who got it from Lovin in the Oven)
1 3/4 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoon vanilla extract
mini marshmallows (enough to put three on each cookie)
3 oz bar of ghiradelli chocolate, broken into small pieces
1. In a stand mixer, combine the butter and sugars until fluffy.
2. Mix in egg and vanilla until combined. Add the flour, graham crackers, salt, and baking soda, mix well. Stir in the chocolate chips.
3. Refrigerate dough for about an hour.
4. Preheat oven to 375ºF
5. Drop ping pong sized scoops of batter onto cookie sheets. Bake for 8 minutes, and remove from the oven. Push 3 marshmallows and three pieces of chocolate bar into each cookie. Return to the oven and bake an additional 2-3 minutes until fully cooked. Cool cookies on a wire rack.
6. Makes about 2 dozen large cookies.