Honey & Espresso will make your day.
Fireweed honey is made in the clear mountain air.Baking with Honey
When using honey in cake baking, it is best to either use recipes that have already been tested with honey, or to start by only replacing a portion of the sugar. As a general rule, reduce the liquid in the recipe by 1/4 cup for each cup of honey used to replace sugar. Liquids include water, milk, coffee, eggs and juice.
Substituting honey for the full amount of sugar may produce a heavy texture in baked goods. In recipes using large amounts of sugar, such as cakes or sweet breads, substitute honey for half of the sugar and reduce the liquid to make a lighter product. For example, in a cake recipe using one cup of sugar, use 1/2 cup of sugar and 1/2 cup of honey and reduce the liquid by three tablespoons.
In some recipes the total amount of sugar can be reduced when substituting honey, because honey is sweeter than sugar. For example, in cookie recipes using large amounts of sugar, 3/4 cup of honey can be substituted for one cup of granulated sugar without a noticeable reduction in sweetness.
In breadmaking, honey can be substituted for all the sugar as most bread recipes do not use large amounts of sugar.
For leavening, best results are obtained by using the directions on the baking powder can. A small amount of baking soda is needed to neutralize the acidity of the honey. When honey is substituted for sugar in baked goods, add 1/4 teaspoon of baking soda for every cup of honey used. If the recipe already uses sour milk, baking soda and honey, it is not necessary to add extra baking soda.
Honey caramelizes at a lower temperature than sugar. As a result, breads, cakes and cookies made with honey will brown more readily than baked goods made with granulated sugar. The baking temperature should be reduced by about 25°F to prevent over-browning of honey baked goods.
