Honeycomb Chocolate Bark

Chocolate Honeycomb Candy Bark // Glazed & Confused

We need to celebrate. I've officially completed three weeks of school without having a mental and/or emotional breakdown. Cue the applause!

Chocolate Honeycomb Candy Bark // Glazed & Confused

No but really, time management is a really terrifying thing. I was so lucky to have had the chance to manipulate my schedule so I could have no classes on Mondays or Fridays this semester. Hooray for four day weekends every week! Still, there are consequences. Like really long days. 

My school days usually look something like this: I wake up at 7 on a good morning, make myself look vaguely presentable, and then head out of the door and begin the hour-long trek to campus. This part of my morning is surprisingly refreshing, mainly due in part to my lip-sync performances to Mariah Carey's Number Ones album, complete with full hand choreography. (Always Be My Baby, Fantasy, and Emotions are part of the three-part encore setlist, just incase you were wondering.) After zigzagging my way through the thirteen song set, I'm pulling into the parking garage at school and off to my classes from 9:30 until 6:10. Then I sprint off campus, because being there for 8 hours is absolutely nauseating, and head back home. When I get back, I shove something down my mouth, and then go straight to the gym because well, I have to balance the sugar out somehow. By 9:30, I'm back home and ready to shower and get into bed. From there, I'll do as much homework I can physically/mentally/emotionally handle before passing out and repeating the cycle the next two days. 

Chocolate Honeycomb Candy Bark // Glazed & Confused

I don't want it to seem like I'm complaining. Baking, blogging, and the food industry are my true passions and nothing makes me happier. But, managing a food blog while juggling school, work, whatever is left of my social life, my health and sanity — it's a lot. But it's what I love, so I find little pockets of time throughout my day that I can devote to keeping my blog afloat: During my lecture classes, I multitask going through my notes, commenting on new blog posts from my favorite bloggers, and managing social media for my site. (Please don't tell my teachers this.) Also, I'm doing this new thing where I (try to) do all of my baking on Fridays. This gives me ample time to test out recipes, binge eat cookie dough, photograph my desserts, and get my posts ready for publication. It doesn't always work out, and by Wednesday night, I'm eager to get back into the kitchen. Sometimes I give in, but this generally leads to a lot of rushing and the inevitable baking fails. (Side note: I'm toying with the idea of creating a new section of the blog called the Cake Graveyard, where I can share my most embarrassing baking fails. Like this really sad cake that took its own life, plunging to her death on my stovetop.) 

A week ago, I made a giant batch of honeycomb candy to use as a cake topping. The cake never got that far, so I repurposed my candy into a chocolate bark. If you haven't had honeycomb candy, shame on you! It's a super easy recipe with a huge payoff. There's even a bit where you throw a bunch of baking soda into your boiling sugar mixture and the whole lot foams up into a huge bubbly mass and you rush to pour it onto a sheet pan. The baking soda helps create the candy's airy and crunchy texture and is pretty much the closest thing to a science experiment you'll ever experience in your own kitchen. The candy is great on it's own, but enveloped in chocolate, it's damn near mind-blowing. 

Chocolate Honeycomb Candy Bark // Glazed & Confused

Honeycomb Chocolate Bark 

  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 3 tablespoons honey
  • 1/3 cup light corn syrup
  • 4 teaspoons baking soda
  • 16 oz. semisweet, dark, or milk chocolate (I used a mixture of 70% dark and Callebaut milk)

In a large pot, combine the sugar, water, honey, and corn syrup over medium hit. Boil the mixture until it reaches 300 F on a candy thermometer, the mixture will be amber in color. Remove from heat. Sift in the baking soda and stir gently with a wooden spoon. Don't be scared, the mixture will foam up a lot. Pour mixture onto a parchment-lined baking pan and let cool. Once cool, break into pieces and set aside.

In a bowl over simmering water, melt chocolate until smooth. Pour onto a parchment-lined baking sheet. Quickly arrange pieces of honeycomb throughout the chocolate. Refrigerate until set. Store in an air-tight container at room temperature or from the refrigerator. 

Banana Cake with Honeyed Brown Butter Frosting


    I hate January. Next to September, January is by far one of the worst months of the whole year. Yes, I love the cold weather (hello polar vortex), but going back to college and starting a new semester is the worst — especially right when I finally got used to laying around the house and doing absolutely nothing.

    I am a mere four days into my second semester of my sophomore year and I am already looking at my calendar for convenient times to schedule my impending mental and emotional breakdown. I know what you're thinking, it's only the first week. The work load for this semester is sickening, to say the least. Between taking 18 hours, mandatory service learning programs, constant meetings, way too many emails, and the rapidly approaching National Student Advertising Competition (NSAC) — I am exhausted just thinking about it. But hey, I need to be optimistic... right? This semester will be great! 


Whenever I'm stressed, I find my body acting rather erratically. This time around, any desire for regular food has been replaced by a near-constant craving for sugar. I told myself no sugar this week, but by Tuesday, I had already caved. Oh well. Considering that I'm in control of whatever ingredients go in the mixer, I guess that I'm not too bad off. The one plus of my lack of self-restraint is that y'all get more recipes! So here goes nothing...

    Today, I wanted to share this amazing cake with y'all. Guys, this one is really good. Not just really good, it's damn near perfect. The cake layer is super moist and full of flavor, a glorified banana bread of sorts. From there, I whipped up a honeyed brown butter icing and topped off the cake with toasted pecans brûléed bananas. 

    My recipe made two 8" rounds, but instead of making a layer cake, I decided to ice one cake and simply cover the other one in powdered sugar. Best. decision. ever. Seriously, both ways so good. Each cake was special, but equally as delicious. I am urging you to try this out immediately. 


Banana Cake 

adapted from Food.com

  • 1 1/2 cups bananas, mashed, ripe
  • 2 teaspoons lemon juice
  • 3 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 tsp cinnamon
  • a pinch of ground nutmeg
  • 3/4 cup butter, softened
  • 2 1/8 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups buttermilk

Preheat oven to 275°. Grease and flour two 8" round cake pans. 

In a bowl, mix together the mashed bananas and lemon juice. Set aside. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time. Stir in vanilla.

Beat in the flour mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix in the banana mixture.

Pour the batter into the prepared pans. Bake for about 1 hour, or until a cake tester or toothpick placed into the cake comes out clean. (Note: the cake may take a little more or less time to bake depending on your oven. The best bet is to check it 5-10 minutes before just to make sure it's all good!) Cool and ice with frosting. 

Honeyed Brown Butter Frosting

  • 1 cup (2 sticks) unsalted butter
  • 4 cups powdered sugar
  • 4 tsp vanilla
  • 2 tbsp honey
  • 1/4 to 1/2 cup whole milk

Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Strain the butter into a small bowl to ensure that all sediment is left behind. Set aside. 

Combine the butter with the sugar, honey, vanilla, and 2 tablespoons milk until smooth. If your mixture is too thick, add more milk. Give it a taste and add more honey if necessary.