Brunch: A Rumbly Tumbly Remedy
17 July 2011
With the conclusion of
Winnie the Pooh week to celebrate the July
15th premiere, Sunday Brunch will
be taking a step away from the Disney parks.
While there are some Pooh related
dining options at Disney World, such as the
Winnie the Pooh and friends character
breakfast at the Crystal Palace in the Magic
Kingdom, I knew immediately of a better way
to celebrate Pooh Week by bringing some of
Pooh's favorite food to your kitchen in a
fun, quick and easy way.
Days of the Week staff writers found Pooh
character landing in Animal Kingdom!
One day in my family kitchen
in New Jersey, I had a rumbly in my tumbly.
A small smackerel of honey could do
the trick! Pooh is a
hungry little bear with little patience to
wait for treats, so be it a honey tree or
Rabbit's cupboard, he just dives right in
and dines. Though those options are not
readily available for a honey craving human,
there's the next best thing: honey in a
bottle! After I took some
time to think, think, think, I figured that
drinking honey out of a bear shaped bottle
is just a little too sad as demonstrated by
I decided I wanted to get a
little more creative than that, so I flipped
open the cookie book I most frequently
borrow from the library and found a recipe
for Honeydoodles, a delicious cookie like a
Snickerdoodle, but made with honey instead
of peanut butter. I
mostly picked this recipe because we had
honey and the cupboard and it looked really
quick to prepare and bake.
Unfortunately, I do not have the
cookie book with me, but I did find this
recipe brought to you by the National Honey
Board and Dutch Gold Honey.
1/3 cup butter, softened
2/3 cup Clover honey
1 1/2 cup flour
3/4 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
Cinnamon-sugar mixture (2 parts sugar, 1
Using an electric mixer,
beat butter until light; gradually add
honey, beating until light and creamy.
Beat in egg. In
medium bowl, combine flour, baking soda,
cream of tartar and salt.
Gradually add to butter mixture, mixing
until blended. With
hands, form dough into 1' balls; roll in
cinnamon-sugar. Place on
lightly greased baking sheets, about 2'
apart. Bake at 375
degrees F for 10 ' 12 minutes or until
golden. Transfer to wire
racks; cool completely.
Yields 3 dozen cookies.
Due to the nature of honey, these cookies
are incredibly soft, sweet, and tend to
spread A LOT. You can fix
this issue by making smaller sized cookie
dough portions and reducing baking time.
Honey is a natural invert sugar,
meaning that the sugar molecules are
arranged in such a way that it remains
liquid form for a long period of time, thus
providing a lot of moisture.
Invert sugars are actually a sucrose
sugar broken up into its components glucose
and fructose. Compared to
sucrose, the components are much sweeter in
taste. Invert sugar or
syrups are used in the commercially produced
soft and chewy chocolate chip cookies in
order to give their texture soft properties.
That is why soft and chewy cookies
are significantly sweeter than regular
Owl got in here and started
a discussion on the science of honey!
Thank you for your patience and I
hope that you remedy your rumbly tumbly with
this easy to make treat!
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