Honey Week: Honey Granola

It’s honey week here at Lolly’s Sweet Treats! About two months ago, my long lost neighbor, Jayne, stumbled upon my blog and offered me a jar of honey to use in the kitchen. I was overjoyed to hear from the girl who lived down the road from me while we were growing up and super excited to try out her and her husband’s honey from Honeyrun Farm, which is located in Williamsport, Ohio.

I stopped by the Worthington Farmers’ Market to see Jayne a week ago. Little did I know, the flavor of honey differs based on the season because of the type of pollen that is available for the bees to collect. Spring honey is delicate and light, summer honey has a deeper flavor, and autumn honey is rich and a little spicy. All of this was new information to me and Jayne graciously gave me the low down and a complimentary jar of this delightful syrup.

The autumn honey is on the left and the summer is on the right

I couldn’t decide on just one recipe to make with the honey, so I decided to make four different things that I will be posting all this week. In addition to the honey granola featured today, I have an appetizer, main dish, and a dessert to share with all of you. As far as this granola goes, it’s a very versatile recipe in which you can add whatever dried fruits and nuts you prefer. I have been eating it for breakfast sprinkled on top of my yogurt with a little extra drizzle of honey on top of it all. With flax seed, wheat germ, and nuts, it’s a great way to kick start your day. The granola would also be great with milk or mixed in with a bowl of hot oatmeal. Whichever way you choose, you can’t go wrong.

Head on over to the Honeyrun Farm website to learn more about Jayne and Isaac’s honey farm and how they got started. I really appreciate all the hard work she and her husband put into their small business and it’s nice to know that I’m using local products that are high in quality and delicious. Jayne also makes beeswax candles and soaps, which are available on Etsy. Thanks so much, Jayne! I will definitely be stocking up on more of the Honeyrun Farm honey in the future. 🙂

Honey Granola

Printable Version

Yield: About 5 cups of granola


  • 3 cups old-fashioned oats
  • 1/2 cup chopped pecans
  • 1/2 cup slivered almonds
  • 3 Tbsp flax seed
  • 1 Tbsp wheat germ
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 cup water
  • 1/2 cup honey
  • 1/4 cup canola oil
  • 1 tsp pure vanilla extract
  • 1 cup dried fruits (I used cranberries, golden raisins, and pineapple)


Preheat the oven to 300 degrees.

Combine the oats, nuts, flax seed, wheat germ, cinnamon, and salt in a large bowl. In a small saucepan, bring the water, honey, oil, and vanilla to a low boil. Remove from heat and pour over the oat mixture. Stir to ensure it’s evenly-coated.

Pour the granola on a baking sheet lined with parchment paper. Bake for 50-60 minutes (or until golden brown), stirring every ten minutes so it doesn’t burn.

Remove from the oven and allow it to cool slightly. Stir in the dried fruit. Store in an airtight container.

Source: Adapted from Joy of Baking

Cooking with Jess: October

I’ve been a bit off this week after being sick for a few days. Nothing sounds too appetizing to me right now, but I wanted to share the meal Jess and I made for October. It included:

We had a great time cooking together (as always) and I am looking forward to our next time in the kitchen.

Have a great weekend, everyone! I apologize for the short post- I am hoping to be back to myself next week 🙂

Herb Crusted Pork Tenderloin

Printable Version

Yield: 4 servings


  • 1 (4-pound) boneless pork loin
  • 1 tsp salt
  • 2 tablespoons olive oil
  • 4 fresh cloves garlic, minced
  • 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
  • 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
  • 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary


Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, rub the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Source: Paula Deen

A Virtual Fall Feast: Acorn Squash Ravioli with Browned Sage Butter Sauce

A few weeks ago, Hilary from Baking Bad invited food bloggers to take part in a virtual fall feast. I thought it was a great idea and I excitedly asked to join in the fun. I have been thinking about making homemade ravioli for a while now and I thought a fall-inspired acorn squash ravioli would go wonderfully with the meal.

I was pleasantly surprised at how simple it is to make pasta from scratch. I did some research online and found this great tutorial from Annie’s Eats. I bought some local acorn squash from the farmer’s market this past weekend and adapted a butternut squash ravioli into one that used these delicious fall vegetable.

Head on over to Hilary’s blog for the full menu of the virtual fall feast. Everything looks and sounds delicious. Happy November!

Acorn Squash Ravioli with Browned Sage Butter Sauce


For the pasta

  • 2 cups semolina flour
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2 Tbsp olive oil
  • 6 large eggs

For the acorn squash filling:

  • 2 acorn squash
  • 2 Tbsp butter, softened
  • 1/2 cup diced shallots
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup heavy cream
  • 1/4 cup shredded parmesan
  • 1/8 tsp ground nutmeg

For the sauce:

  • 12 fresh sage leaves
  • 8 Tbsp butter


Preheat the oven to 375 degrees. Cut the acorn squash in half lengthwise. Place the squash on a cake pan with the skin side down.

Rub the butter on the fleshy part of the squash. Sprinkle with salt and roast in the oven for 1 hour or until softened.

After it has cooled, scoop out the squash and beat it on medium high in the bowl of an electric mixer until smooth.

To make the rest of the filling, saute the diced shallots in a sauce pan on medium heat until golden brown. Add the squash and cook for about 3 minutes longer. Stir in the cream and salt and pepper. Cook for about 2 more minutes. Remove from heat and mix in the shredded parmesan cheese. Set aside.

To make the pasta, mix the semolina flour, all-purpose flour, and salt in the bowl of an electric mixer. Create a little crater in the flour mixture and crack the eggs into the crater.

With a dough hook, mix on medium speed just until the dough starts coming together.

Turn the dough out onto a lightly-floured and clean surface. Gently knead the dough until it forms into a ball. You may have to add a little more olive oil to allow it come together.

Divide the dough into four equal pieces and place a damp towel over top. Let the dough rest for 20 minutes.

After the dough has rested, take one of the hunks out from under the towel and flatten slightly with a rolling pin.

Carefully feed the flattened dough through a pasta machine. Change the thickness dials until you find your desired thickness. For ravioli it’s best to have a thinner pasta.

You will create a nice long sheet of pasta. Cut the pasta in half width-wise so you have two equal rectangular shapes.

With a ravioli stamp (or with a knife), gently press/trace a mark for the ravioli on one of the sheets.

Scoop about 1/2 tablespoon of the filling into the middle of each ravioli.

Carefully place the top sheet on top of the bottom and press around the filling to seal the two sheets together (I didn’t get a picture of this step).

Carefully cut out ravioli with the stamp or a knife and place them on a baking sheet to dry slightly.

Place the ravioli in a pot of boiling water and boil for 4-5 minutes or until they are pale and rising to the top. Drain the pasta and place on a large plate or bowl. Season with salt and pepper.

To make the sauce, melt 8 tablespoons of butter (or less!) in a pan over medium heat. Add in the sage leaves and cook until the butter browns.

Carefully pour the sauce over the ravioli and serve immediately.

Source: Pasta dough recipe- All Recipes, Ravioli- adapted from Emeril Lagasse, Pasta tutorial- Annie’s Eats