The Honeycomb Chronicles

Tasty Tuesday – Healthy Holiday Treats 12/22/15

Posted on - Wednesday, December 23rd, 2015 by admin

By: Travis Blythe

Holiday Treats

Everybody loves the holidays, well okay, maybe not everybody. But if you are thinking of having a holiday party this year and you want some unique treats you can serve, we found a few which are under 300 calories. We even through in a coffee and hot cocoa drink. We also didn’t forget about the kids and have the coolest jell-o  that looks like a candy-cane. We hope you enjoy these recipes and if you make them, feel free to share with us on how they turned out!

But First…

Did you know the first to use the tradition of Christmas trees was actually Germany? In the 16th Century the devout Christians brought decorated trees into their homes. Some believe later in that century Martin Luther, the Protestant reformer, first added lighted candles to a tree. Walking toward his home one winter evening, composing a sermon, he was awed by the brilliance of stars twinkling amidst evergreens. To recapture the scene for his family, he erected a tree in the main room and wired its branches with lighted candles.

Americans were one of the last cultures to display trees around Christmas time. In many countries it was believed that evergreens would keep away witches, ghosts, evil spirits, and illness. In fact many other cultures including Egyptians decorated their homes with green palm rushes , the Romans, The fierce Vikings in Scandinavia , and the mysterious Druids, the priests of the ancient Celts, also decorated their temples with evergreen boughs as a symbol of everlasting life, their sun Gods and upcoming harvesting spring.

Most 19th-century Americans found Christmas trees an oddity. The first record of one being on display was in the 1830′s by the German settlers of Pennsylvania, although trees had been a tradition in many German homes much earlier. The Pennsylvania German settlements had community trees as early as 1747. But, as late as the 1840′s Christmas trees were seen as pagan symbols and not accepted by most Americans.

In 1659, the General Court of Massachusetts enacted a law making any observance of December 25 (other than a church service) a penal offense; people were fined for hanging decorations. That stern solemnity continued until the 19th century, when the influx of German and Irish immigrants undermined the Puritan legacy.

The tallest tree displayed at Rockefeller Center came in 1948 and was a Norway Spruce that measured in at 100 feet tall and hailed from Killingworth, Connecticut. The first tree was put up in 1931 in the construction site where Rockefeller Center was being constructed. It was a small tree with no lights or ornaments.

Oklahoma was the last US state to declare an official holiday for Christmas in 1907.

White Chocolate Holiday Bark


Prep: 15 minutes | Total Time: 45 minutes | Servings: 30 (serving size: 1 ounce)

Calories per serving: 142










  • 1 cup sliced almonds
  • 1/4 cup unsweetened coconut
  • 1 cup oven-toasted rice cereal
  • 1 cup dried cranberries
  • 1 1/2 pounds good-quality white chocolate, chopped
  • 2 teaspoons vegetable oil



  1. Preheat the oven to 325°. Line a baking sheet with parchment paper, and set aside.
  2. Spread the sliced almonds and the unsweetened coconut in an even layer on the baking sheet. Toast 5–8 minutes or until coconut just begins to brown. Remove baking sheet from the oven, and let cool.
  3. In a large bowl, combine almonds, coconut, rice cereal, and dried cranberries. Reserve about 1/4 cup of the mixture, and set aside.
  4. Place chopped white chocolate and 2 teaspoons vegetable oil in a large heatproof bowl, and set over a medium saucepan of simmering water. Stir with a spatula until the chocolate is completely melted.
  5. Remove the chocolate from heat, and fold in the almond mixture. Spread mixture evenly on parchment-lined baking sheet. Sprinkle on the reserved 1/4 cup topping. Refrigerate for about 30 minutes or until the chocolate has completely set. Break the bark into small pieces, and serve.


Peppermint Ice Cream Cake

Prep: 10 minutes | Total Time: bake: 28 minutes; freeze: 6 hours | Servings: 8-10

Calories per serving: 251











  • Cooking spray
  • 3/4 cup unsweetened cocoa
  • 3/4 cup boiling water
  • 6 tablespoons butter, melted
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup egg substitute
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 cups low-fat peppermint ice cream (such as Edy’s/Dreyer’s Slow-Churned Light), softened
  • 3 cups frozen fat-free whipped topping, thawed
  • 1/8 teaspoon peppermint extract
  • 8 peppermint candies, crushed



  1. Preheat oven to 350°.
  2. Coat 2 (8-inch) round cake pans with cooking spray. Line bottom of each pan with wax paper.
  3. Combine cocoa, water, and butter, stirring with a whisk until blended. Cool.
  4. Combine sugars in a large bowl, stirring well until blended. Add egg substitute; beat 2 minutes or until light and creamy. Add cocoa mixture, and beat for 1 minute.
  5. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to bowl; beat for 1 minute or until blended. Stir in vanilla. Pour batter into prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.
  6. Spread ice cream in an 8-inch round cake pan lined with plastic wrap. Cover and freeze 4 hours or until firm.
  7. To assemble cake, place one cake layer, bottom side up, on a cake pedestal. Remove ice cream layer from freezer; remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.
  8. Combine whipped topping and peppermint extract, and stir until blended. Spread frosting over top and sides of cake. Sprinkle with crushed peppermints. Freeze until ready to serve. Let cake stand at room temperature 10 minutes before slicing.


Micro Mini Cheesecakes


Prep: 10 minutes | Total Time: bake: 20 minutes | Servings: 6

Calories per serving: 181 (serving size: 1 cake)











  • 6 reduced-fat vanilla wafers
  • 1/2 pound (8-ounce) block 1/3-less-fat cream cheese, at room temperature
  • 1/4 cup sugar
  • 1 large egg
  • 1/8 teaspoon vanilla extract
  • 1 1/2 teaspoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup raspberry jam



  1. Preheat oven to 375°.
  2. Line muffin tin with foil cupcake liners. Place 1 vanilla wafer (flat side down) in bottom of each liner.
  3. With a mixer fitted with a whisk attachment, or with a hand mixer, whip cream cheese until light and fluffy. Add sugar and combine. Mix in egg and vanilla, then flour and salt. Divide the filling among the lined cups, filling each no more than 1/4 cup. Bake for 20 minutes. Let cool to room temperature, or chill for up to 3 days.
  4. When ready to serve, top with a spoonful of raspberry jam. Extra cheesecakes can be frozen for up to 2 weeks; defrost at room temperature.


Layered Jell-O Cups

Prep: 15 minutes | Total Time: 75 minutes | Servings: 6

















  • 3 (3-oz) packages flavored Jell-o, any color/flavor you like (I used sugar-free)
  • 4 (1-oz) packages unflavored gelatin, divided
  • 1 can sweetened condensed milk
  • ½ cup cold water
  • 4½ cups boiling water, divided
  • 1 container lite Cool Whip, for serving
  • 6 (9-oz) clear cups



  1. For colored layer: Combine 1 package flavored Jell-o with half a package unflavored gelatin in a small heat proof bowl. Add 1 cup boiling water and stir until dissolved. Let stand until cooled to room temperature, then divide among the 6 cups. Refrigerate until set, about 15 minutes.
  2. For white layer: Mix 1 can of sweetened condensed milk with 1 cup boiling water in a small heat proof bowl. In another small heat-proof bowl, add ½ cup cold water. Sprinkle 2 packages unflavored gelatin over cold water and let stand for a few minutes. Now add ½ cup boiling water and stir until dissolved. Add that gelatin mixture to the milk mixture and stir to combine. Cool to room temperature and divide half of the milk mixture among the cups. Refrigerate cups until set, about 15 minutes. (Save the other half for the second white layer)
  3. Repeat colored layer instructions (Step #1), layering with the remaining half of the white (milk) layer. Repeat until there are 3 layers of the colored layer and 2 layers of the white layer. Refrigerate until set. Top with Cool Whip and serve. Enjoy!


Healthy Coffee Protein Smoothie

Prep: 1 minute | Total Time: 2 minutes | Servings: 1

1 cup milk of your choice (we use unsweetened Almond Milk)

1-2 tbsp brewed coffee

1 scoop of whey protein powder or your favorite protein (we like this one)

Optional: ice cubes or frozen banana to make it nice and icy (we like adding half a frozen banana for sweetness and chill!) or whatever sweetener or mix ins your heart desires (think cocoa and a splash of maple syrup for a mocha shake or caramel syrup for a caramel coffee shake!)

  • Place all of your ingredients into a high powered blender and blend until smooth! We blend ours in our Omniblend for 35 seconds and that’s all it takes!
  • Pour your smoothie into a large glass and enjoy!



Peppermint Hot Cocoa/Peppermint Cafe Mocha

This actually came from to separate recipes, one for hot cocoa and one for coffee mocha. So I combined them…either have them separate or together.







Hot Cocoa

  • 1 cup milk (I used almond milk, any kind of milk will do the job)
  • 1 1/2 tablespoon unsweetened cocoa powder
  • 1 1/2 tablespoon agave nectar
  • 1 drop peppermint extract

In a small bowl, combine the cocoa powder and agave nectar and stir until they are combined.  Set aside.  Put the milk in a small sauce pan over medium low heat.  Stir in the chocolate mixture and heat until steaming.  Add the drop of peppermint extract.  Makes 1 cup.

Peppermint Cafe Mocha

  • 1/4 cup milk (again we used Almond Milk)
  • 1/4 cup coffee
  • 1 1/2  tablespoon unsweetened cocoa powder
  • 1 1/2 tablespoon agave nectar
  • 1 drop peppermint extract


Original Recipes

Healthy Coffee Protein Smoothie

Layered Jell-O Cups

Micro Mini Cheesecakes

Peppermint Icecream Cake

White Chocolate Holiday Bark



Travis is our “Chief Swarming Officer”, the head honcho, king bee, master of the swarm…okay, okay, okay you get the point. The man behind the curtain loves to get involved in every aspect of the company including finding great recipes. As a wrestling coach and an OCR athlete, he tries to eat a healthy lifestyle. Often distracted by a great pie and/or slice of pizza, he loves food almost as he loves traveling the country. When not running the HIVE, he participates in motorcycle riding, snow skiing, dirt bike riding, running and roller coasters! Want to see more of him or say hello? Get in touch with him below.