Happy National Honey Month!

(Courtesy of the National Honey Board)

Here at the National Honey Board we love this time of year – beautiful fall colors, the smell of leaves and fresh baked bread, sweater and scarves, football, and of course, National Honey Month. That’s right, September is National Honey Month, and this month we want to focus on all the benefits that make honey sweet enough to have its very own month!

Now, of course honey is the fabulous kitchen staple that we turn to for a touch of sweetness, to balance out flavors (like the bitterness of gluten-free flour), add beautiful color to any dish, lock in moisture of grilled meats (making it the perfect tailgate sidekick) and even extend shelf life of baked goods. We also know that honey is a great all-natural alternative to granulated sweetener, but this liquid gold can do so much more than just add a touch of sweetness to your tea.

  • Thanks to its humectant and antimicrobial properties, honey boasts being an effective moisturizer and fights bacteria to keep skin clear and breakout-free, making it a great addition to any beauty regimen.
  • Have a pesky cough that won’t relent? You can use honey for that too! Just a small dose of honey given before bedtime provided the greatest improvement of nighttime cough and sleep difficulty in children over one year of age compared to dextromethorphan and no treatment (and it also soothes your sore throat with a touch of sweetness).
  • Needing a little extra boost to push you through your workout? Honey’s got you covered with 17 grams of carbohydrates, and only 64 calories, per tablespoon for an all-natural burst of energy.

So in celebration of National Honey Month, and our namesake’s various benefits, this edition of Honey Feast features recipes that showcase the versatility of nature’s favorite sweetener.

Honey & Avocado Moisturizing Mask


  • 1 tablespoon  – honey
  • 1 – avocado

Remove the skin and pit of the avocado. Then mash the avocado fruit in the mixing bowl and stir in the honey. Continue mashing until the honey is blended well into the avocado mash. Apply the mixture to your skin and leave it on for 10 to 15 minutes. Rinse the mixture off with warm water.
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Kicked-Up Honey Relief


  • 1/2 cup  – honey
  • 1/4 cup  – water
  • 1-2 tsp – cayenne pepper, (or to taste)

Place water in a saucepan on medium heat. Add the honey and stir frequently to avoid burning. After approximately 15 to 20 minutes and as the temperature gets closer to 300 degrees (use a candy thermometer if you have one) add the cayenne pepper and continue stirring. When the mixture reaches 300 degrees, remove from heat and pour into silicone candy molds. Once set, you can wrap them up individually using small squares of wax paper and store them at room temperature.
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Honey-Peanut Butter Protein Energy Balls


  • 1-1/4 cup – old fashioned oats
  • 3 tablespoons – shredded coconut
  • 1/2 cup – sliced almonds, finely chopped
  • 1 tablespoon – hemp seeds, shelled (optional)
  • 1 scoop – whey protein powder
  • 1/2 cup – honey
  • 1/2 cup – dried apricots, chopped
  • 1/2 cup – peanut butter

In a medium bowl add the oats, coconut, almonds, hemp seeds and protein powder. Stir until well distributed. Add the honey, apricots and peanut butter and stir well. Put mixing bowl into the refrigerator for about 20 to 30 minutes. Then roll into rounded balls. When chilled, they can last about 5 days.
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Grilled Honey, Almonds and Brie Burger


  • 2 lbs. – Ground beef chuck
  • 1 cup – Honey
  • 1 cup – Almonds, sliced
  • 8 oz. – Brie cheese
  • Salt
  • Pepper
  • 4 – Brioche buns, sliced

Form four equal ground beef patties and sprinkle with salt and pepper. Place meat on high heat grill, flipping once after 5 minutes. Add Brie cheese to patties, cover and cook for another 4-5 minutes. Remove from heat and place each patty on Brioche bun bottom, then topping it with honey and almonds, placing the bun top on the burger last.
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Chewy Honey Oatmeal Cookies


  • 1/2 cup – butter or margarine, softened
  • 1/2 cup – granulated sugar
  • 1/2 cup – honey
  • 1 large – egg
  • 1 teaspoon – vanilla extract
  • 1-1/2 cups – quick cooking rolled oats
  • 1 cup – whole wheat flour
  • 1/4 teaspoon – salt
  • 1 teaspoon – ground cinnamon
  • 1/2 teaspoon – baking soda
  • 1 cup – raisins, chocolate or butterscotch chips

In medium bowl, beat butter with sugar until thoroughly blended. Blend in honey. Blend in egg and vanilla, mixing until smooth. In separate bowl, mix together oats, flour, salt, cinnamon and baking soda; blend into honey mixture. Blend in raisins or chips. Drop dough by rounded Tablespoonfuls onto greased baking sheet. Bake at 350°F for 12 to 14 minutes until cookies are golden brown. Remove from oven and allow cookies to cool 2 to 3 minutes before removing from baking sheet. Cool completely then store in an airtight container.
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