Category: Condiment

Salted Honey Whipped Cream Main

Salted Honey Whipped Cream

Take your whipped cream experience to the next level with this recipe that infuses honey and salt into this classic topping. Great on waffles, pancakes, or your boo.


1 cup whipping cream
2 tablespoons honey
Pinch of sea salt
1 teaspoon vanilla extract


A pro tip on making whipped cream, put the bowl and beaters in the fridge for an hour before making it. It’s the fat in whipping cream that traps the air bubbles that make it light and fluffy. If it’s too warm, the fat melts and the air escapes.

Add the whipping cream to the chilled bowl and beat on low with a hand mixer. Increase the speed to medium as the cream begins to fluff up.

When the cream has some body to it but is still a sludge, add in the salt, vanilla extract, and honey. Continue whipping on medium to medium-high.

Beat until medium peaks form. A medium peak will appear perky and then soften a bit.

Whipped cream will last a few days in the fridge, in an airtight container, so you can make this ahead of time.

As always, I recommend using pure vanilla extract. Stored in a cool dark place, it will last indefinitely, compared to the imitation stuff. Same for real honey, even if it crystallizes, it isn’t spoiled by any means.

Salted Honey Whipped Cream Main

Buttered Bourbon Maple Syrup Video

Buttered Bourbon Maple Syrup

Take your pancakes, waffles, or anything else to the next level with this delicious syrup recipe featuring maple and bourbon. Brunch and breakfast will never be the same!


1 cup pure maple syrup
2 tablespoons bourbon
½ teaspoon vanilla extract
1 tablespoon butter


Add the maple syrup to a small saucepan over a medium-high heat. Bring it to a simmer. Be careful. If you don’t keep an eye on it, it can boil over.

Add in the bourbon, vanilla extract, and butter. Return to a simmer and cook for 1 minute.

You can make this ahead of time too. A layer of butter will form on the top when cooled but easily mix in when warmed back up.

Once opened, maple syrup will last about a year in the fridge. So lots of reasons to make these waffles! Butter lasts about 4 months in the fridge but up to a year when frozen.

You can veganize this by excluding the butter. I have not tested it with vegan butter.

Buttered Bourbon Maple Syrup Main

Blood Orange & Oregano Simple Syrup Main

Oregano & Blood Orange Simple Syrup

This blood orange and fresh herb simple syrup, made with oregano, is a great way to flavor your teas, mixed drinks, shaved ice, or homemade sodas.


1 cup sugar
1 cup water
6 sprigs of fresh oregano
1 blood orange, sliced


Add the sliced blood orange and fresh oregano to a small sauce pot.

Add in the sugar and the water.

Over a medium-high heat, dissolve the sugar.

Once dissolved, cover and let steep for 3 minutes. Longer for how intense of a flavor you want.

Strain out the solids and reserve the syrup.

Let the syrup cool and transfer it to an airtight container like a mason jar. Seal and store in the fridge.

The syrup will keep for about 2 weeks.

Blood Orange & Oregano Simple Syrup Main

Rosemary Cinnamon Simply Syrup Main

Rosemary Cinnamon Simple Syrup

Flavored syrups are a great addition to cocktails, mixed drinks, or homemade sodas. The simple syrup recipe is wonderful combination of fresh rosemary and spicy cinnamon.


6 sprigs of fresh rosemary
1 cinnamon stick
½ cup sugar
½ cup water


Add fresh rosemary, a cinnamon stick, sugar, and water to a small pot over a medium heat.

Stir occasionally until the sugar has completely dissolved.

When the liquid comes to a low simmer, cover the pot, and remove the pan from the heat.

Let steep for about 3 minutes, longer if you want a more intense flavor, up to 10 minutes.

Strain out the rosemary and cinnamon, reserving the liquid. It should make ¾ cup of syrup.

Transfer it to an airtight container.

The syrup keeps in the fridge for about 2 weeks. This syrup is great for teas, homemade sodas, and cocktails.

Rosemary Cinnamon Simply Syrup Main


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