Gluten-Free Vegan Peanut Butter Cookies

After a year away from teaching, I'm getting back into the classroom full time.  Because I gave up my spot at my school when I took the year off, I'm starting at a new school.  My team has been unbelievably welcoming and helpful so I wanted to make them something sweet for the first day of school.  The only fly in the ointment is that one of my teammates is vegan and another one can't eat gluten.   Every year for Passover my stepmom makes the most amazing flourless peanut butter cookies so I knew that gluten-free wouldn't be a problem.  That just left the vegan part of it.  Her recipe has an egg and I've had success in the past using flax as an egg substitute when I've been short on eggs so I decided to give it a try in this recipe.

These cookies only have four ingredients, five if you count water, and come together really quickly.  The first thing you want to do is to make your "egg" by combining the ground flax with water.  Stir it together and then set it aside for at least 5 minutes.

Mix together a cup of peanut butter, a cup of sugar, a teaspoon of baking soda, and your flax "egg."  The dough will look a little crumbly but it comes together when you roll it. 

I used a cookie scoop to portion out my dough and then rolled it into balls.

Just like with regular peanut butter cookies I made a cross-hatch pattern on top with the tines of a fork.  My stepmom rolls the dough up and then chills it and does them like slice and bake cookies so you can go that route if you prefer.

Bake them for about 10 minutes and then cool completely before eating.  Because there are so few ingredients, the peanut butter flavor really shines.  Mmmmmm!

Gluten-Free Vegan Peanut Butter Cookies

• 1 cup peanut butter
• 1 cup sugar
• 1 tsp. baking soda
• 1 tbls. ground flax
• 3 tbls. water

1. Combine flax and water and set aside for at least 5 minutes.
2. Preheat oven to 375.
3. Combine peanut butter, sugar, baking soda, and flax & water mixture.
4. Roll cookies into balls and place on cookie sheets lined with parchment paper.  Make a cross hatch pattern on top with the tines of a fork.
5. Bake for 10 minutes.  Cool completely before serving.

   

Spring Chick Cupcakes

 
Jake's class is having a spring picnic today and his teacher asked if I would be able to make cupcakes for them.  When you are feeding a class full of five and six year old kids I've always found it to be a good idea to give them all the same thing.  That way no one can complain that they didn't get the one they wanted.  Since I would be making only one flavor of cupcake I decided to stick to vanilla because pretty much everyone at least likes vanilla, even if it isn't their favorite.  Vanilla cupcakes also make my life easy because I always make them from a box mix.  Trader Joe's vanilla cake mix is richly vanilla flavored, unbelievably moist, and just plain delicious.

With the easy part of the cupcake decided I had to figure out how to decorate them.  Since it is a spring picnic I knew I wanted something springy.  Then I was at Target and they had the 15 packs of Peep's chicks on sale.  As soon as I saw those cute little marshmallows I knew exactly what I wanted to do.  Chicks sitting on the grass.  Very springy!  On top of that, it was a technique I've used before on this amazing (if I do say so myself) Cars cake I made for Jake's 3rd birthday. 

I don't know about you, but sometimes I volunteer to do something, and then I decide to try something fancy and new, and end up getting myself super stressed out.  Josh may have pointed this out to me a time or two.  These cupcakes are not like that.  The grass frosting looks impressive but it is actually super easy.  All you need is the right frosting tip, one with a bunch of little holes.  Mine is by Wilton and is number 233, but I'm sure other brands make them too.  Wilton even has a little video tutorial on how to use it to make grass. 

I started out by baking up two boxes of vanilla cupcakes (I needed 32).  Once they were cooled I made a batch of vanilla buttercream and then used Wilton's gel color Leaf Green to make it a soft green, I was going for a springlike color.  Before I got out my grass tip, I just used a frosting spreader to spread a thin layer of green frosting over the base to give the Peeps something to stick to.

Next I used my grass tip to pipe little blobs of grass around the edge of the cupcake.  Then pipe another layer of grass inside of that edge until you are left with an oval in the middle with no grass. 

Plop a Peep chick down in the center of your cupcake and you have an adorable springtime treat.

Espresso Brownies

I've never been a coffee drinker.  There are lots of mornings where I wake up and wish that I liked coffee because I could really use the caffeine boost, but it's just not something I've ever gotten into.  That being said, I looooove coffee flavored desserts.  Coffee ice cream, yes please!  Mocha anything, sign me up.  Espresso Brownies, I can't get enough.  The only problem with these brownies is having enough willpower not to eat them for breakfast after another early wake up call from my human alarm clock.  

These Espresso Brownies are easy enough to make for no reason at all, but the espresso makes them special enough to serve to guests.  We recently went to a barbecue and I volunteered to bring a dessert.  I knew that I wanted to bring some sort of brownie, but I had a hard time deciding which one.  I love caramel so I was debating between these Peanut Butter Caramel Swirl Brownies  and these Salted Caramel Brownies, but then I remembered these Espresso Brownies.  I used to make these brownies all the time, but I haven't made them in years.  Since everyone at the barbecue had a baby or a toddler I figured that a little caffeine boost would be a welcome treat so Espresso Brownies it was.

To make these Espresso Brownies you will need two packages of brownie mix.  I used my favorite Ghiradelli Triple Chocolate brownie mix that I buy in a six pack at Costco, but feel free to use your favorite mix.  In a large bowl, whisk together equal parts water and vegetable oil along with four eggs and 1/4 cup of espresso powder.  I know that sounds like a lot, but remember that you are using two packages of brownie mix.

Stir in the brownie mix until everything is well combined.  Now you know that I love chocolate, A LOT, so I like to add a little bit more.  Stir a heaping cup of semisweet chocolate chips into the batter and then pour it into a baking pan sprayed with baking spray.  You have two options when it comes to your baking pans.  Some people like their brownies to be a little bit crispy, I am not one of those people.  I'm a soft and gooey brownie girl all the way!  If I'm just making these for my family, I like to use two square baking dishes because then I get all super soft and gooey brownies.  Also, I can freeze one pan for another day.  When I'm making these brownies for a crowd, I bake them in a 9 x 13 inch pan.  This will leave you with slightly crisper edges and softer, gooier brownies in the center.  That way everyone gets their brownies just the way that they like them. No matter what type of brownie lover you are, you will love these Espresso Brownies.  They are super chocolatey and the espresso powder gives them that little special something to make them out of this world!

Espresso Brownies

• 2/3 cup water
• 2/3 cup vegetable oil
• 4 eggs
• 1/4 cup instant espresso powder
• 2 packages brownie mix
• 1 heaping cup chocolate chips

1. Spray a 9 x 13 inch pan with baking spray and preheat oven to 350.
2. In a large bowl whisk together water, vegetable oil, eggs, and espresso powder.
3. Stir in brownie mix until well combined
4. Stir in chocolate chips and pour into baking pan.
5. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
6. Let cool completely before cutting.

 I'm linking up with Tasty Tuesday, Tasty Tuesdays, Whimsy Wednesday, Cook It Craft It Share It, Crafty & Delicious, Create It Thursday, Creativity Unleashed, Pin Junkie, Thrifty Thursday, Showcase Your Talent Thursday, Link Party Palooza, Best of the Weekend, Weekend Potluck, Best Recipes, and Pinworthy Projects.
 

One Bowl Chocolate Bundt Cake with Easy Chocolate Glaze

Sometimes you just need chocolate, lots of chocolate.  Valentine's Day is the perfect excuse to indulge your inner chocoholic.  While I love desserts that look and taste indulgent, I don't love things that are super complicated and make lots of dishes.  That is why I love this One Bowl Chocolate Bundt Cake with Easy Chocolate Glaze.  It has a rich and intense chocolate flavor, looks beautiful, and best of all, is incredibly easy to make.

To make the cake, put all of the ingredients except chocolate chips (the recipe is below) in a large bowl or the bowl of your stand mixer and beat until well combined and smooth.

Look at that thick, chocolaty batter.  Now because you can never have enough chocolate, stir in some chocolate chips.

Pour the batter into a bundt pan sprayed with baking spray and bake for 35-45 minutes at 350 until a tester comes out with just a few moist crumbs.

Let it cool in the pan for 10 minutes and then invert it onto a cooling rack.

While the cake continues to cool, make your glaze.  This step is super tricky so try not to get overwhelmed. ;)  Put some chocolate chips, a quarter stick of butter, and a little bit of corn syrup into a liquid measuring cup (this will make it easy to pour the glaze onto the cake).  Microwave in 30-second increments, stirring well after each, until the glaze is smooth.

Put your cake onto the serving plate (it's okay if it isn't totally cool).  Pour glaze over the top of the cake and let set before serving.

Look at that chocolatey goodness.

One Bowl Chocolate Bundt Cake with Easy Chocolate Glaze
Adapted From Hershey's One Bowl Chocolate Cake

For the Cake:

• 2 cups white whole wheat flour 
• 1 1/2 cups sugar
• 1/2 cup dark cocoa powder
• 1 stick butter, softened
• 1 cup water
• 3 eggs
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. vanilla
• 1/2 cup semisweet chocolate chips

For the Glaze:

• 1/2 cup semisweet chocolate chips
• 2 tbls. corn syrup
• 2 tbls. butter

1. Preheat oven to 350 and spray a bundt pan with baking spray.
2. Beat together all cake ingredients, except chocolate chips, until smooth.  
3. Stir in chocolate chips.  Pour batter into bundt pan.
4. Bake for 35-45 minutes, until a toothpick inserted in center comes out clean.  Cool in pan 10 minutes, then invert onto serving plate.
5. While cake continues to cool, make glaze.
6. Put chocolate chips, corn syrup and butter in a 2 cup liquid measuring cup and microwave in 30 second increments, stirring well after each until smooth. 
7. Pour glaze over top of cake and let set before serving.

I'm linking up with Inspiration Monday, Mix It Up Monday, Busy Monday, Munching Monday, Create Link Inspire, Lou Lou Girls, Two Cup Tuesday, Tips & Tricks,  Tasty Tuesday, Tasty Tuesdays, Whimsy Wednesdays, Moonlight & Mason Jars, Wednesday Whatsits, Cook It Craft It Share It, Create It Thursday, Crafty & Delicious, Thrifty Thursday, Showcase Your Talent Thursday, Pin Junkie, Creativity Unleashed, Cookin & Craftin, Weekend Social, Best of the Weekend, Weekend Potluck, Best Recipes, Pinworthy Projects, Saturday Night Fever, and Link Party Palooza.

Mint Chip & Waffle Cone Ice Cream

I know that for some people chocolate and mint treats are for December, but for me chocolate and mint are a year-round flavor combination.  When Trader Joe's brings out their holiday treats my heart beats a little faster.  (If you haven't figured it out by now, I have a MAJOR sweet tooth.)  One of my favorite holiday goodies at TJ's are the Mini Peppermint Waffle Cookies.  They are basically little circles of waffle cone with dark chocolate and crushed candy cane pieces on top.  If I'm not careful I could probably wolf down half of a package at once.  I have definitely never done that though.

As I was eating a few of them, I realized that they would make the perfect ice cream mix-in.  After I mentioned this to Josh a time or two, he took the hint and whipped up a batch for me.  He started with a mint ice cream base and then added in mini chocolate chips and almost an entire package of Mini Peppermint Waffle Cookies.  Now if you aren't like me, and haven't hoarded a few boxes of these waffle cookies, I'm sure you can just break up some waffle cones and some peppermint bark and use that instead.  You could even crush up those leftover candy canes and add more chocolate chips.

This ice cream was even more delicious than I thought it would be.  It is the perfect combination of creamy and crunchy, minty and sweet.  Yum!!!

Mint Chip & Waffle Cone Ice Cream

• 1 cup whole milk
• 3/4 cup granulated sugar
• pinch of salt
• 2 cups heavy cream
• 2 tbls. peppermint extract
• 1/2 cup mini chocolate chips
• 7 oz. package Mini Peppermint Waffle Cookies, frozen  

1.  Put frozen waffle cookies in a large ziplock bag and roll over with a rolling pin to break them up.
2. In a medium bowl, whisk together milk, sugar, and salt until sugar is dissolved.  Stir in heavy cream and peppermint extract.  Cover and refrigerate at least 2 hours or overnight.
3. Churn according to the instructions on your ice cream maker, adding in mini chocolate chips and waffle cookies in the last 5 minutes.

I'm linking up with Tasty Tuesday, Tasty Tuesdays, Moonlight & Mason Jars, Cook It Craft It Share It, Crafty & Delicious Party, Showcase Your Talent Thursday, Thrifty Thursday, Pin Junkie, Weekend Social, Link Party Palooza, Best of the Weekend, Pinworthy Projects, Munching Mondays, and Best Recipes.

Peanut Butter Brownie Trifle

A few weeks ago we went to a potluck at a friends house, and I signed up to bring a dessert because they are my favorite thing to make.  I had been ruminating on the idea of a trifle with brownies and Nutter Butters for a while, but every time I went to make one it was just too hot to turn the oven on to make brownies.  We finally had a cool enough day so I decided to turn my little idea into reality.  This Peanut Butter Brownie Trifle turned out even better than I had imagined!  There were a bunch of kids at this party and not a single one of them got a bite of this trifle because the adults ate it all.  When we got in the car to leave Jake asked if we were bringing the rest home because he didn't get any; sorry buddy, the grown ups ate it all.  There were definitely some mommies and daddies going back for seconds and thirds but I won't name names. (;

Not only is this Peanut Butter Brownie Trifle out of this world delicious, it is incredibly easy.  Start out by making a batch of brownies, I used my favorite Ghirardelli mix.  I made mine in a rectangular pan so they would be thinner.  Once your brownies are completely cooled, cut them into bite sized pieces.  If you want to make this no-bake, you could easily substitute store bought brownie bites.  Take your brownie bites and layer them in the bottom of a trifle dish.  I used about 3/4 of my batch and then "disposed" of the remaining pieces by wolfing them down while hiding from Jake.

The next layer is peanut butter heaven, and by that I mean peanut butter pudding.  That's right, I said PEANUT! BUTTER! PUDDING!  Take a big box of instant vanilla pudding mix, some milk, and some creamy peanut butter and mix it up until it is nice and thick.  Then spread that peanut buttery goodness in a layer right on top of those brownies.

Now you need a little crunch, so take half of a package of Nutter Butters and put them into a large zip-top bag.  Get out your rolling pin and roll right on over those Nutter Butters until they are broken up into chunks.  You don't want them all crumbs, you want some good sized pieces.  Sprinkle the Nutter Butter chunks on top of the pudding reserving a few spoonfuls of the tiny crumbs from the bottom of the bag for later.

Get a container of Cool-Whip (I used the light) and spread it on top of the Nutter Butters.  For those of you who are new to Cool Whip like I was up until a few years ago, you have to defrost the Cool Whip first.  Now you want a little more chocolate, obviously!  Get some mini chocolate chips, you could use regular but the minis just seemed right to me, and sprinkle them all over the top along with the reserved Nutter Butter Crumbs.

You have just made the perfect Peanut Butter Brownie Trifle.  Try to share, but if you eat it all yourself, I won't tell. 

Peanut Butter Brownie Trifle

• 1 batch brownies, cooled and cut into bite-sized pieces
• 5.1 oz. box instant vanilla pudding
• 1 3/4 cups skim milk
• 1 cup creamy peanut butter
• 16 Nutter Butters
• 1 container light Cool Whip
• 1/4 cup mini chocolate chips

1. Layer brownie bites in the bottom of a trifle dish.
2. Make pudding by combining pudding mix, milk, and peanut butter with a hand mixer until smooth and thickened.  Spread pudding on top of brownie layer.
3. Put Nutter Butters in a zip-top bag and roll over with a rolling pin to crush into chunks.  Sprinkle chunks over pudding reserving a few spoonfuls of crumbs for the topping.
4. Spread defrosted Cool Whip over Nutter Butter Chunks.
5. Sprinkle mini chocolate chips and reserved Nutter Butter crumbs all over the top.  Chill until ready to serve.

 I'm linking up with Tasty Tuesday, Whimsy Wednesday, Moonlight & Mason Jars, Cook It Craft It Share It, Showcase Your Talent Thursday, Thrifty Thursday, Sweet Bellaroos, Pin Junkie, Creativity Unleashed, Weekend Social, Link Party Palooza, Best of the Weekend, Weekend Potluck, Bakerette, and Pinworhty Projects.

See's Candies at Fashion Island and a Giveaway!

Happy Thanksgiving!  Since today is a day filled with delicious foods and being thankful, I thought it would be the perfect day to talk about chocolate.  I mean, I don't know about you, but I am thankful for chocolate!

Recently I was invited to a media event to check out the new See's Candies store at Fashion Island the day before it's grand opening.  If you can't tell, I L-O-V-E dessert so I was super excited to go.  To make it even more fun, I went with one of my very good friends and fellow bloggers, Amy.

Not only did I get to check out the new store, I got to sample to my hearts content, and did I ever.  If you have ever been to See's, then you know that you get a sample every time you go.  I'm not going to lie, sometimes when I'm running errands I decide I should pick up a Scotchmallow for Josh (those are his all time favorites and one of See's top 5 sellers).  Even though I tell myself it's for Josh, I'm the one who gets a yummy sample to eat right then so we both win.  This night I was welcome to enjoy unlimited samples...I was in heaven.  We also had a fun little head to head race where we packed our own 1/2 pound boxes.  We had two types to choose from but I filled mine with all Dark Butterchews.  If you haven't tried this one yet, I highly recommend it.  The Dark Butterchew is a chewy vanilla brown sugar caramel covered in dark chocolate and it is one of my absolute favorites.

I love dessert and I will happily eat the leftover Halloween candy in our house but there is no comparison between the preservative filled stuff in our Halloween bucket and the preservative free, aged chocolate heaven that you get at See's Candies.  See's make 100 delicious varieties of treats and sells over 1 billion pieces a year.  In addition to their standard fare, See's also has special seasonal candies and packaging.

I love the fall leaf on this packaging and don't even get me started on the seasonal pie truffles.  I'm not usually a fan of white chocolate, but the pecan pie truffle was OUT OF THIS WORLD!

See's makes it easy to celebrate any holiday.  Of course they have lots of great Christmas products, but they have Chanukah too!  Since we celebrate both holidays in our family, I love it when a store gives me one stop shopping like this!

While I was there the store manager brought this out for us to try and instructed us to eat it the way he handed it to us.

It was the See's Candies version of a peanut butter and jelly.  Seriously you guys, MIND BLOWN!

I'm not usually a fan of fruity chocolates so I never in a million years would have bought the Strawberry Cream but I am sooooo glad that he gave us this to try.  If you can't tell, it's paired with a peanut butter patty.  This combination was unbelievably good.  If I wasn't already super full I would have asked for another.

Now that I have you drooling over all of these delicious treats, See's and I have a little Thanksgiving treat for you.   Enter below for a chance to win a $25 gift card to See's Candies.  This can be used in any See's Candies store, the new Fashion Island location is great because it is located on the outside edge of the mall (near Macy's) so you can just run in and out.  You can also use the gift card online with FREE shipping, score!



 a Rafflecopter giveaway

I was a guest of See's at this media event and received some See's products to take home.  The gift card for this giveaway was provided by See's.  All opinions are my own. 

Four Ingredient Peach Cobbler

I was steaming some peaches for Luke in my Beaba Babycook the other day and as the sweet, delicious scent was filling my kitchen it reminded me of my mom's peach cobbler.  As the week went on I couldn't stop thinking about it so I decided to whip one up.  My mom is the queen of making from scratch but I was in a hurry so I decided to simplify things and use a premade pie crust.

This four ingredient peach cobbler couldn't be easier and it is so, so good.  Start out by peeling 4 medium peaches and then slicing them.  The thinner you slice them, the softer they will be.  Aim for about 1/4 inch thick but it's not a big deal if your slices aren't exact.

Sprinkle a generous amount of sugar on top and mix it all up. 

Then set your peaches aside so that the sugar can work it's magic.  Once they are sweet and juicy, drain out some of the liquid (unless you want your cobbler to be super juicy).

Take a baking dish, my mom usually uses a rectangular one but I used this pretty oval shaped one, and pour the peaches into it.  Cut some butter up into little cubes and dot it all over the top of the peaches.

One of the things I remember most about this peach cobbler growing up is that my mom would let use use the little pastry cutter to cut out the strips of crust for the top.  This was so fun for me and as I cut out the strips of crust, I couldn't help but feel a little burst of childlike joy.  For your own glimpse into my childhood, unroll your premade pie crust and use a pastry cutter to cut strips to lay diagonally across the peaches in one direction only.  Sprinkle some sugar all over the top of the cobbler and then pop it in the oven for about 20 minutes.

Take the cobbler out of the oven and cut some more strips of pie crust.  Lay them the other direction diagonally across the top of the cobbler and sprinkle on some more sugar.

Put the cobbler back in the oven for another 30 minutes or so.  You are looking for the crust to be golden and the peaches to be soft.

Now if you want to add a fifth ingredient, and I highly recommend that you do, after you serve up your peach cobbler, scoop a big ol' scoop of vanilla bean ice cream right on top.  This dessert is like summer in a dish.  The flavor of the peach is front and center with the little bit of buttery goodness from the crust bringing it all together.  If you have any leftovers, this makes an excellent breakfast.

I'm linking up with Thrifty Thursday, Create It Thursday, The Weekend Social, Pin Junkie, Creativity Unleashed, Link Party Palooza, Best of the Weekend, Weekend Potluck, Best Recipes, Strut Your Stuff Saturday, Pinworthy Projects, Show Stopper Saturday, Inspiration Monday, Mix It Up Monday, Craftastic Monday, Busy Monday, and Munching Mondays, Tasty Tuesday, Two Cup Tuesday, Lou Lou Girls,  Mad Skills Party, Tasty Tuesdays, Whimsy Wednesday, Wednesday Whatsits, Moonlight & Mason Jars, Create It Thursday, Cook It Craft It Share It, Showcase Your Talent Thursday, and Pin It Thursday.

Grandma's Honey Cake

Today is Rosh HaShanah, the Jewish new year.  It is traditional to eat apples dipped in honey or honey cake to ensure that you will have a sweet new year.  I figure the sweeter the better so we will be doing both.  I'm not sure where this recipe came from.  It is simply in my recipe binder under the heading Grandma's Honey Cake.  I have a multitude of grandmas that this recipe could have originated with and while I'm unsure of who gets the credit for this one, I am sure that credit is deserved.  Honey cake basically tastes like a spice cake.  It is dense and spicy and sweet. 

Start out by dissolving some honey in some hot coffee.  Oddly enough, neither Josh nor I like coffee.  I always keep those individual instant packs of coffee in my baking cupboard so that when I have a recipe that calls for a cup of coffee I can "brew" one.  Back before I got smart enough to do this, I would drive through McDonald's and buy a cup of coffee for this cake.

In your mixer beat together sugar and vegetable oil.  Add in three eggs and beat until combined.  Zest and juice a lemon and an orange into the batter.  Drop in some orange marmalade too and mix it all together.

In a separate bowl, sift together flour, baking powder, baking soda, salt, and your spices (cinnamon, cloves, nutmeg, ginger, and allspice).

You are going to alternate adding in the dry ingredients and the honeyed coffee, starting and ending with the flour mixture, until the batter is combined.  

Pour the batter into a baking pan that has been sprayed with baking spray.  My original recipe calls for an 8 1/2 x 12 inch baking pan.  Jake wanted to give a little honey cake to his teacher so I made a bundt cake and a mini loaf.  My pans were a little overfull so if you are going to go this route I would make two mini loaves and a bundt.

Bake at 325 for 45 minutes to an hour (about 30 - 40 for the mini loaves).  My bundt got a little overbaked because Luke took his own sweet time nursing and so I couldn't pull the cake out of the oven when my timer went off.  It was still delicious, just not quite as moist as usual.  I solved that problem by drizzling lots of extra honey on top.  I like to do this anyway but I was a little more generous with the honey this time.  Whether or not you are celebrating Rosh HaShanah, this honey cake is the perfect way to bring a little extra sweetness into your life.

 
Honey Cake

• 1 cup honey
• 1 cup strong coffee
• 1/2 cup vegetable oil
• 1 cup sugar
• 3 eggs
• 3 tbls. lemon juice
• 3 tbls. orange juice
• 1 tbls. lemon zest
• 1 tbls. orange zest
• 2 tbls. orange marmalade
• 4 cups flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. cloves
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger
• 1/4 tsp. allspice

1. Preheat oven to 325 and spray a large bundt pan, a rectangular baking pan, or two loaf pans with baking spray.
2. Dissolve honey in hot coffee then set aside to cool.
3. Beat together oil and sugar.
4. Add in eggs one at a time, beating well after each addition.
5. Add lemon and orange zest, juice, and marmalade.
6. Sift flour with the rest of the dry ingredients.
7. Beat in flour mixture and coffee mixture a little bit at a time, alternating between the two.
8. Bake for 1 hour.  Turn cake out onto cooling rack, turn it right side up, and cool completely.

I'm linking up with Thrifty Thursday, Pin Junkie, Moonlight & Mason Jars, Creativity Unleashed, Strut Your Stuff Saturday, Best of the Weekend, Link Party Palooza, Weekend Potluck, Pinworthy Projects, Saturday Night Fever, Show Stopper Saturday, Inspiration Monday, Mix It Up Monday, Craftastic Monday, Busy Monday, Monday Funday, Two Cup Tuesday, Tasty Tuesday, Mad Skills, Weekend Social, and Lou Lou Girls.