Sonja Stein
Author Archives: Sonja Stein

Italian Style Garlic Knots

So I’ve had this overwhelming urge the last couple of weeks to make garlic knots. You might think after reading that that I love garlic knots… that they are my favorite snack… at least that I’ve eaten them before. Nope. I can honestly say that before yesterday, I’ve never had a garlic knot. Why was I craving garlic knots? Who knows, but I’m super glad that I made them. So good!! Who knew?  And they look awesome as a little side to a nice pasta dish too. Word on the street is that you can make them with pre-made pizza dough, which is fine. But over here at Honey Bee’s Recipes headquarters, we don’t cut corners! The following recipe will be using homemade dough for all your go-getters out there. If you want to take the lazy route (no harm in that, Bridget and Kyle!), you can buy some pre-made pizza dough from the grocery store and substitute it in.

Ingredients – Garlic Knots Dough:

  • 1/2 cup of warm water
  • 2 1/2 tsp of self-rising yeast
  • 1 tbsp of honey
  • 3/4 tsp of kosher salt
  • 1 tbsp of olive oil (I used the spray version)
  • 1 3/4 cups of all-purpose flour

Ingredients – Garlic Butter Coating:

  • 2 tbsp of olive oil
  • 2 tbsp of melted butter
  • 3 cloves of garlic, smashed in garlic press (or minced)
  • 2 tbsp of fresh parsley, minced
  • sea salt to taste


1) In a small bowl, mix the yeast, honey and warm water. Let the mixture sit for 5-10 minutes or until foamy. (See example below)

2) While the yeast is being activated, combine the dry ingredients (really just salt and flour) in a large bowl.

3) Add the yeast mixture and oil to the flour and mix.

4) Knead until the dough comes together in a smooth ball.

5) Place the dough ball in a large, lightly oiled bowl, cover and let rise for 2 hours. You can simply keep it on the counter with a dish towel draped over it.

6) When the 2 hours is almost up, preheat the oven to 450°F.

7) After 2 hours of rising, remove the dough and immediately punch it down gently to flatten.

8) Tear off small, golf-ball sized portions from the dough and roll them into long strips. Then, carefully tie each strip into a knot. I found it easier to have a little extra flour on the dough before tying, so the dough didn’t stick together as much.

9) Place the knots on a baking sheet, and bake for 14-15 minutes, or until golden.

10) While the knots are baking, prepare your garlic butter spread. Simply melt the butter in a small bowl and combine with the other ingredients. Set aside.

Expert Tip: If you get bored, take silly pictures with your dog or something. This is Luke. Luke is a cute baby and no, I have no idea what kind of dog he is. I just love him!


11) Remove your garlic knots from the oven and, while hot, brush on your garlic butter coating.

Don’t those just look scrumptious?! I would love to hear any variations to this simple garlic knots recipe that you have tried or what dishes you serve them with! Comment below.

Fried Red Snapper – Pargo Rojo Frito

As I sit down to write, I am daydreaming about zipping over to the little island of Tierra Bomba in Colombia and living the life of my true food idol, Anthony Bourdain. In this particular episode of his show, No Reservations, that I am imagining in my mind, he is lounging in a beach hut and eating amazingly fresh seafood, cooked to perfection. I suddenly snap back into reality and realize that I can recreate my crazy dreams right at home. That’s what I did with this fried red snapper recipe, and I hope that you will too! Cooking this whole fish was surprisingly easy – mostly because the nice fish market man cleaned the fish for me at the grocery store. When purchasing a red snapper to pan fry at home, make sure that you ask them to clean it for you. This process includes scaling, taking out the insides, and removing the fins and tail. As long as your fish is cleaned, this recipe is easy peasy and is may be the best fried red snapper recipe. I believe that one fish is enough for two people – but if you want to serve one fish per person, just double, triple, etc. the recipe depending on how many people you are cooking for.

Pargo Rojo Frito


  • 1 whole red snapper (1-1.5 lbs; cleaned, scaled and gutted)
  • 2 tsp of fresh lime juice (1 lime)
  • 1 tbsp of green onions, minced
  • 1 clove of garlic, minced
  • 1 tbsp of parsley, minced
  • 1/2 tsp of sea salt
  • 1 pinch of group black pepper
  • 3/4 cup of all purpose flour
  • 2 cups of vegetable oil for frying


First, if you are unlucky enough to have a fish that has not been cleaned, follow these directions to clean your fish. Just remember to keep the head on (never thought I would have to say that…) but it looks better for your final presentation.

Optional step – if you have a cute puppy, introduce it to Mr. Fishy.

Next, take a sharp knife and make 4-5 slashes on each side of the fish, all the way to the bone.

In a small bowl, combine the lime juice, green onions, garlic, parsley, salt, crushed red pepper, and black pepper. With your fingers, rub the mixture all over the fish, inside the cracks and inside the belly as well. Quickly place the fish in a baggie and put it in the fridge for 20 minutes.

After 15 minutes, take out a large pan and pour in your vegetable oil. Heat the oil to 325°F. If you don’t have a thermometer available, simply flick a tiny bit of water with your fingers into the oil. If it bubbles up, the oil is ready. Once the oil is at its proper temperature, cover the fish on both sides in flour and place the fish in the pan.

Cook for about 4-5 minutes on each side, until the fish is golden brown and crispy. Once the fish is cooked, remove from the oil and drain on paper towels.

Serve with patacones (AKA fried green plantains) and lime wedges. You can buy patacones at the grocery store and simply deep fry them along with the fish. You can also include anything from rice, to salad or fresh vegetables. Don’t forget that there are plenty of bones still in the fish (literally, all of the bones) so be careful! Spritz some extra lime juice on the fish, put a good bite in your mouth, close your eyes and go to your happy place… Perfection!

Eggs Benedict Recipe with Waffles

Let’s start by saying that I am a sucker for Eggs Benedict. I don’t really care what the middle layer is personally. Ham, bacon, lobster, spinach… our favorite diner down the street even makes a mean “Irish Eggs Benedict”, which has Corned Beef Hash in the middle of the masterpiece. For this version, I decided to change up the bottom-most layer instead of the middle layer and use waffles instead! I got this brilliant idea from a tweet by The Food Network listing out a bunch of recipes using waffles as a main ingredient. They had some great ideas including waffle grilled cheese, waffle pizza and more.

Eggs Benedict Recipe

I thought Waffle Eggs Benedict would be a fabulous addition to this list. It’s a perfect recipe for a quick Sunday brunch or mid-day snack. And there’s really only a few ingredients that you need. I made my own Hollandaise sauce but I hear you can use a powder mix as well. Feel free to mess around with the middle layer as well – I bet some other options would be amazing for Waffle Eggs Benedict as well.
Eggs Benedict Recipe with Waffles

Author: Sonja

Recipe type: Brunch

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

Serves: 2   Ingredients

  • Waffle Mix (follow instructions on the box, might need egg, oil, etc)
  • 4 eggs
  • 4 pieces of Canadian bacon (or ham)
  • 1 tbsp of white vinegar
  • 1 stick of butter
  • 4 egg yolks
  • pinch of salt
  • pinch of cayenne pepper
  • a few sprigs of parsley, chopped, for garnish


  1. Prepare the waffles per the instructions on the waffle mix. Set aside in warm place.
  2. Here is a recipe for the hollandaise sauce:
  3. Once sauce is done, set aside in a warm place.
  4. Grill the bacon in a small saucepan to just brown each side slightly. Set aside with the waffles and hollandaise sauce.
  5. Boil water in a medium/large pot. Make sure the water comes to a slow, rolling boil – not a hard boil. Add the vinegar to the water.
  6. Swirl the water with a spoon to create a “tornado”.
  7. Carefully break each egg into the water.
  8. Cook eggs for 3½ minutes so that the white is cooked but the yolk is still runny.
  9. Assemble your Waffle Eggs Benedict and garnish with a bit of parsley and some paprika if you have any.
  10. Serve hot and enjoy!

I hope everyone enjoys this rendition of eggs benedict! It was absolutely delicious and I can’t wait to try out some more combinations. Feel free to comment and leave any other combos you try at home!

Coffee Cocktail with Hiram Walker Whipped Cream Liqueur

Who’s in the mood for a delicious drink, a light buzz, and some whipped cream on top? This girl. This is the perfect drink for a casual night in or for morning pick-me-up if you’re feeling frisky. It’s a great one to serve to guests because it just looks so gosh darn incredible and is actually very easy to put together.My version is made with ice coffee, but this drink would also be amazing with hot coffee. The most integral part of this coffee cocktail is the liqueur. I used a mix of Hiram Walker Whipped Cream and Cask & Cream Chocolate Temptation. The whipped cream and chocolate combination is a sacred mixture, never to be tampered with. Well, not really, but it’s delicious so just trust me on that one! Here is the recipe for my version of a coffee cocktail.

Coffee Cocktail with Hiram Walker Whipped Cream Liqueur

Author: Sonja

Recipe type: Drinks

Prep time:  5 mins

Total time:  5 mins

Serves: 1  

This is the recipe for the cold version. If you choose to make it hot, simply add hot coffee, mix with warm milk, and follow all other directions but skip the crushed ice when mixing. Enjoy!


  • ½ cup of cold coffee
  • ½ cup of cold milk
  • 2 tbsp of chocolate syrup
  • 1 tsp of granulated sugar
  • 1 oz of chocolate liqueur
  • 2 oz of Hiram Walker whipped cream liqueur
  • 1 can of whipped cream
  • 1 tsp of chocolate syrup
  • ¼ tsp of ground cinnamon
  • 1 cinnamon stick


  1. Combine coffee, milk, chocolate syrup, sugar, chocolate and whipped cream liqueurs in a cocktail shaker with ½ cup of crushed ice.
  2. Shake vigorously for 1 minute.
  3. Pour the mixture into a cocktail glass.
  4. Top with whipped cream, chocolate syrup, cinnamon, and a cinnamon stick.
  5. Drink up!

I hope you enjoy my recipe for a coffee cocktail. Please rate and comment with any questions or ideas on different ways to create the perfect coffee cocktail!

Holiday Recipes – Apple Caramel Crumb Pie

‘Tis the holiday season! Right? I think November 8th counts as the holidays… but regardless, here is an awesome recipe for a new take on the classic apple pie! To catch everyone up on my week – I had a few friends over for a Halloween party last Friday (family Halloween photo below…) and spent a few days in Orlando, FL. It was my first time at Disney World so that was very exciting! I wish I could have gone as a child but it was still pretty freaking adorable to see all the little girls dressed up in their various princess costumes. Not gonna lie, made me want a baby. Kind of. But not really at the same time. Also saw my fair share of meltdowns at Disney this weekend so we will put that one off for a few years!

So back to cooking – if you want to try a new recipe for your Thanksgiving meal or maybe you just want to chow down on some awesome apple pie, try this recipe and let me know how it comes out!

Ingredients – Crumb Crust:

  • 1 1/2 cups of all-purpose flour
  • 1 cup of almond meal (I used almond slices and crushed them with a mortar and pestle…)
  • 1/2 cup of sugar
  • pinch of salt
  • 1 1/2 sticks of butter

Ingredients – Apple Pie Filling:

  • 5 Granny Smith apples, cut into small chunks (about 1/2 inch thick and wide)
  • 1 tbsp of fresh lemon juice
  • 1/4 cup of granulated sugar (add a little extra if you like it sweet!)
  • 1/2 tsp of ground cinnamon
  • pinch of ground nutmeg
  • pinch of salt
  • 1 tbsp of butter
  • 1/4 cup of caramel pieces


1) Preheat the oven to 350°F and take out a pie dish. Lightly oil the pie dish and set aside.

2) Mix together the dry ingredients for the crumb crust in a medium bowl. Add the butter in small chunks and combine using your fingers or a pastry cutter (if you are feeling fancy). Cut the butter into the dough until it resembles small pea sized balls. Using half of the crumb dough, cover the bottom and sides of the pie dish. Place the dish in the freezer for 15 minutes while you continue with the apple filling.

3) Next, peel, core and slice your 5 Granny Smith apples. Place the chunks in a large bowl and add the caramel chunks, lemon juice, sugar, spices and salt until the apples are well-coated. Slowly pour the apple mix into the chilled pie crust and shape into a little mound in the center of the pie. Add the butter in tiny chunks around the center of the pie. Carefully, sprinkle the remaining crumb crust on top of the apples and cover completely.

4) Place in the center rack and bake for 60-75 minutes. When done, the top will be slightly golden brown and the juice from the apples will be bubbling out just a little bit. Tada! Now serve with some vanilla ice cream and enjoy.

What’s your favorite way to make apple pie? There are so many variations – I would love to hear the best ones from your family!

As promised, a picture of Boo Boo, Luke and I from Halloween. I just realized that an unknowing reader may think that Boo Boo is my dog and Luke is my boyfriend. I am disappointed (in myself) to admit that it’s the other way around. If you can’t tell from the pic, I am Princess Lea from Star Wars, Boo Boo is another Star Wars character (they are all the same to me so I don’t remember the name…) and Luke is an airplane. That is his wing that I am holding. He made a very cute airplane, I must say. I hope everyone had a great Halloween!