top of page

The Rebrand (92).png

Shop Candles
Shop Books
Get Inspired
Get in Touch
Gift Cards
More...

Use tab to navigate through the menu items.

BBP Web Features (28).png

The Rebrand - 2026-08-06T125743_edited.png

Apple Cider Doughnuts Candle

Caramel Apple Candle

Autumn Leaves Candle

Heirloom Pumpkin & Caramel Creme Candle

October Harvest Candle

Toasted Marshmallow & Milk Chocolate Candle

BBP Web Features (27).png

The Rebrand (8).png

Nanny's Apple Crisp

R E A D M O R E

Halloween Gallery Wall

R E A D M O R E

Spooky Karamel Korn

R E A D M O R E

BBP Web Features (13).png

But who's counting? 😂🍎🍂👻🎃

But who's counting? 😂🍎🍂👻🎃

It's almost Halloween Gallery Wall season 🦇

Comment FRAMES to have a link to the frames sent right to your DMS!

It's almost Halloween Gallery Wall season 🦇

Comment FRAMES to have a link to the frames sent right to your DMS!

happy august 1st to all those who celebrate 🍂✨

happy august 1st to all those who celebrate 🍂✨

It's almost time.... 🍂🎃☕🏈👻

It's almost time.... 🍂🎃☕🏈👻

It's never too early!

Comment FRAMES to have a link to the set of frames sent right to your DMS! 👻

It's never too early!

Comment FRAMES to have a link to the set of frames sent right to your DMS! 👻

let the countdown begin 🍂👻🏈🎃 ☕

let the countdown begin 🍂👻🏈🎃 ☕

Peanut Butter Butterfinger Cookies = the perfect pre-fall treat to ease into cozy season.. 🍂🍫

RECIPE BELOW:
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 cup peanut butter (creamy)
1 large egg
1 & 1/2 teaspoons vanilla
1 & 1/2 cups all purpose flour (or 1 to 1 gluten free! That's what we used and you couldn't tell at all!)
1/2 teaspoon baking soda
10 ounces mini butterfingers

In a large bowl or stand mixer, beat butter and sugars until creamy. Add the peanut butter. Once incorporated, add in the egg and vanilla. Finally add in the flour and baking soda. Mix until just incorporated! Last, mix in the Butterfingers in the mixer under they are your desired size (if you like them smaller, chop before you add them in. We like them in bigger pieces so we pop them in the mixer). Chill dough for 90 minutes!

Scoop the dough onto parchment lined baking sheets, topped with extra Butterfingers if you want! Bake at 350 for 10-13 minutes, until just set! 🍫🍪🍂

Peanut Butter Butterfinger Cookies = the perfect pre-fall treat to ease into cozy season.. 🍂🍫

RECIPE BELOW:
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 cup peanut butter (creamy)
1 large egg
1 & 1/2 teaspoons vanilla
1 & 1/2 cups all purpose flour (or 1 to 1 gluten free! That's what we used and you couldn't tell at all!)
1/2 teaspoon baking soda
10 ounces mini butterfingers

In a large bowl or stand mixer, beat butter and sugars until creamy. Add the peanut butter. Once incorporated, add in the egg and vanilla. Finally add in the flour and baking soda. Mix until just incorporated! Last, mix in the Butterfingers in the mixer under they are your desired size (if you like them smaller, chop before you add them in. We like them in bigger pieces so we pop them in the mixer). Chill dough for 90 minutes!

Scoop the dough onto parchment lined baking sheets, topped with extra Butterfingers if you want! Bake at 350 for 10-13 minutes, until just set! 🍫🍪🍂

Seasonally confused 🍦👻🍑🍂

Seasonally confused 🍦👻🍑🍂

Too soon? 😅🍂

Too soon? 😅🍂

Is it even a weekend without fresh cookies?

RECIPE BELOW:
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 cup peanut butter (creamy)
1 large egg
1 & 1/2 teaspoons vanilla
1 & 1/2 cups all purpose flour
1/2 teaspoon baking soda
Reese's Cups (about 8 full size)
Oreos (used 12 but really as many as you desire!)

In a large bowl or stand mixer, beat butter and sugars until creamy. Add the peanut butter. Once incorporated, add in the egg and vanilla. Finally add in the flour and baking soda. Mix until just incorporated! Take half of your Oreos and crush them finely, mix them in by hand. Chill dough for 90 minutes in the fridge or 30 minutes in the freezer!

Preheat oven to 350. Remove dough from fridge, and scoop onto parchment lined baking sheets! Rough chop the rest of the Oreos and Reese's Cups and place them on top of the dough balls. Bake for 10-13 minutes (until just set).

Is it even a weekend without fresh cookies?

RECIPE BELOW:
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 cup peanut butter (creamy)
1 large egg
1 & 1/2 teaspoons vanilla
1 & 1/2 cups all purpose flour
1/2 teaspoon baking soda
Reese's Cups (about 8 full size)
Oreos (used 12 but really as many as you desire!)

In a large bowl or stand mixer, beat butter and sugars until creamy. Add the peanut butter. Once incorporated, add in the egg and vanilla. Finally add in the flour and baking soda. Mix until just incorporated! Take half of your Oreos and crush them finely, mix them in by hand. Chill dough for 90 minutes in the fridge or 30 minutes in the freezer!

Preheat oven to 350. Remove dough from fridge, and scoop onto parchment lined baking sheets! Rough chop the rest of the Oreos and Reese's Cups and place them on top of the dough balls. Bake for 10-13 minutes (until just set).

coffee with a view ☕🌊

coffee with a view ☕🌊

what sunday dreams are made of 🥯 🥓 ☕

For the strawberry butter, mix together a cup of softened butter, 1/4 of a cup of sugar and four to five crushed / slightly pureed strawberries. Last in the fridge up to a week! 🍓

what sunday dreams are made of 🥯 🥓 ☕

For the strawberry butter, mix together a cup of softened butter, 1/4 of a cup of sugar and four to five crushed / slightly pureed strawberries. Last in the fridge up to a week! 🍓

the perfect Friday treat 🍫 🍦 🍪

the perfect Friday treat 🍫 🍦 🍪

'tis the seasons 🌊👻✨

'tis the seasons 🌊👻✨

A Strawberry Mint Spritz + lemon bars after a beach day? Always!

A Strawberry Mint Spritz + lemon bars after a beach day? Always!

The last firework is almost lit...👻

The last firework is almost lit...👻

A household favorite cookie with an American spin 🍫🧨

Recipe:
¼ cup butter room temperature
1 cup brown sugar
½ cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla
1¼ teaspoon baking soda
1 cup creamy peanut butter
3 cups old fashioned oats
½ cup chocolate chips
½ cup red, white + blue M & M’s

In the bowl of a stand mixer, cream together butter and sugars until smooth, about 3-4 minutes. Add in the eggs, vanilla, peanut butter and baking soda until smooth. Next stir in the oats, chocolate chips and M & M’s until combined.

Scoop 1 inch dough balls onto a parchment lined baking sheet. Bake at 350 for 8-10 minutes!

A household favorite cookie with an American spin 🍫🧨

Recipe:
¼ cup butter room temperature
1 cup brown sugar
½ cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla
1¼ teaspoon baking soda
1 cup creamy peanut butter
3 cups old fashioned oats
½ cup chocolate chips
½ cup red, white + blue M & M’s

In the bowl of a stand mixer, cream together butter and sugars until smooth, about 3-4 minutes. Add in the eggs, vanilla, peanut butter and baking soda until smooth. Next stir in the oats, chocolate chips and M & M’s until combined.

Scoop 1 inch dough balls onto a parchment lined baking sheet. Bake at 350 for 8-10 minutes!

no audio needed 🌊

no audio needed 🌊

Is it even a holiday without muddy buddies? 🇺🇸 🧨🍫

Is it even a holiday without muddy buddies? 🇺🇸 🧨🍫

It's really the strawberry butter stars for me ✨ 🍓

It's really the strawberry butter stars for me ✨ 🍓

The perfect cookie for next week! 🇺🇸

3/4 cup butter, softened
3/4 cup brown sugar
1 package instant vanilla pudding
2 eggs
1 tsp vanilla
1 tsp baking soda
2 1/4 cups flour
Red, white and blue M & M's
Red, white and blue sprinkles

In an electric mixer, mix together butter and sugar until smooth. Next add in the pudding mix until it's fully incorporated. Add in the eggs and vanilla. Slowly add in the dry ingredients. With a wooden spoon fold in the M & M's and sprinkles. With a medium cookie scoop, scoop the dough into balls roll in the sprinkles and place onto a parchment lined baking sheet.

Bake at 350 for 8-12 minutes.

The perfect cookie for next week! 🇺🇸

3/4 cup butter, softened
3/4 cup brown sugar
1 package instant vanilla pudding
2 eggs
1 tsp vanilla
1 tsp baking soda
2 1/4 cups flour
Red, white and blue M & M's
Red, white and blue sprinkles

In an electric mixer, mix together butter and sugar until smooth. Next add in the pudding mix until it's fully incorporated. Add in the eggs and vanilla. Slowly add in the dry ingredients. With a wooden spoon fold in the M & M's and sprinkles. With a medium cookie scoop, scoop the dough into balls roll in the sprinkles and place onto a parchment lined baking sheet.

Bake at 350 for 8-12 minutes.

Cinnamon Toast Crunch in a snack mix is always a win 🇺🇸

In a large bowl, mix 2 cups of pretzels, 2 cups of cinnamon toast crunch, 2 cups of chex and 1 cup of red, white and blue M & M's. Melt a bag of white chocolate with a tablespoon of coconut oil and pour over the mix. Stir until coated. Spread evenly on a parchment lined baking sheet and top with a few extra M & M's and sprinkles. Let cool fully and break apart.

Cinnamon Toast Crunch in a snack mix is always a win 🇺🇸

In a large bowl, mix 2 cups of pretzels, 2 cups of cinnamon toast crunch, 2 cups of chex and 1 cup of red, white and blue M & M's. Melt a bag of white chocolate with a tablespoon of coconut oil and pour over the mix. Stir until coated. Spread evenly on a parchment lined baking sheet and top with a few extra M & M's and sprinkles. Let cool fully and break apart.

strawberry poptarts 🤝 cookies 🍓🍪

3/4 cup butter, softened
3/4 cup brown sugar
1 package instant vanilla pudding
2 eggs
1 tsp vanilla
1 tsp baking soda
2 1/4 cups flour
8 strawberry pop tarts (4 packs)
Nonpareils Sprinkles
1/2 cup white chocolate chips

In an electric mixer, mix together butter and sugar until smooth. Next add in the pudding mix until it's fully incorporated. Add in the eggs and vanilla. Slowly add in the dry ingredients. With a wooden spoon fold in the chopped poptarts. With a medium cookie scoop, scoop the dough onto a parchment lined baking sheet. Press in a couple more poptart pieces and white chocolate chips.

Bake at 350 for 8-12 minutes.

strawberry poptarts 🤝 cookies 🍓🍪

3/4 cup butter, softened
3/4 cup brown sugar
1 package instant vanilla pudding
2 eggs
1 tsp vanilla
1 tsp baking soda
2 1/4 cups flour
8 strawberry pop tarts (4 packs)
Nonpareils Sprinkles
1/2 cup white chocolate chips

In an electric mixer, mix together butter and sugar until smooth. Next add in the pudding mix until it's fully incorporated. Add in the eggs and vanilla. Slowly add in the dry ingredients. With a wooden spoon fold in the chopped poptarts. With a medium cookie scoop, scoop the dough onto a parchment lined baking sheet. Press in a couple more poptart pieces and white chocolate chips.

Bake at 350 for 8-12 minutes.

homemade onion dip + kettle cooked chips = the perfect summer snack 🧅 🐚 🌊

RECIPE:
1 large onion (sweet onion is my favorite!) diced small
2 tsp of olive oil
2 tbsp brown sugar
1/2 cup mayo
1/2 cup sour cream

In a pan over medium low (or just low depending on your stove-low and slow is better!), add all the ingredients to a frying pan. Stirring frequently, let it cook until the onions are brown and caramelized (can take up to 30 minutes). Set aside and let cool for about 10 minutes. Mix together the sour cream and mayo and then add in the onions and oil from the pan and stir until fully combined.

Can be made 24 hours ahead of time!

For a link to everything I used on my table to be sent to your DMs, comment "SHOP".

homemade onion dip + kettle cooked chips = the perfect summer snack 🧅 🐚 🌊

RECIPE:
1 large onion (sweet onion is my favorite!) diced small
2 tsp of olive oil
2 tbsp brown sugar
1/2 cup mayo
1/2 cup sour cream

In a pan over medium low (or just low depending on your stove-low and slow is better!), add all the ingredients to a frying pan. Stirring frequently, let it cook until the onions are brown and caramelized (can take up to 30 minutes). Set aside and let cool for about 10 minutes. Mix together the sour cream and mayo and then add in the onions and oil from the pan and stir until fully combined.

Can be made 24 hours ahead of time!

For a link to everything I used on my table to be sent to your DMs, comment "SHOP".

Make this tonight for the perfect summer brunch tomorrow 🥐🍓 🫐

1 13-oz package already baked croissants, ripped into large bite sized pieces
1 (8-oz) packages cream cheese, room temperature
1 cup sugar
4 eggs
2 tsp vanilla
2 cups half and half
Fresh Strawberries- halved
Fresh Blueberries
Powdered Sugar for topping

In a greased 9 x 13 inch pan, place your croissant pieces evenly. In a mixing bowl, beat together cream cheese, sugar, eggs and vanilla until well combined. Add in the half and half slowly. Pour mixture over the croissants and top with the fresh berries. Cover and refrigerate over night. The next morning, bake at 350 for 45-50 minutes.

Make this tonight for the perfect summer brunch tomorrow 🥐🍓 🫐

1 13-oz package already baked croissants, ripped into large bite sized pieces
1 (8-oz) packages cream cheese, room temperature
1 cup sugar
4 eggs
2 tsp vanilla
2 cups half and half
Fresh Strawberries- halved
Fresh Blueberries
Powdered Sugar for topping

In a greased 9 x 13 inch pan, place your croissant pieces evenly. In a mixing bowl, beat together cream cheese, sugar, eggs and vanilla until well combined. Add in the half and half slowly. Pour mixture over the croissants and top with the fresh berries. Cover and refrigerate over night. The next morning, bake at 350 for 45-50 minutes.

The only rice krispy recipe you need for summer! 🍓 🥨 🧈

RECIPE:
For the pretzels:
1 cup of pretzels
3 tbsp of butter (melted)
2 tsp of sugar

For the treats:
1/4 cup butter
1 bag of mini marshmallows (10 Oz)
Half bag of Crispy Rice (6 ounces)
Pretzels (from above)
Freeze dried strawberries (as desired)

Mix the melted butter, pretzels and sugar. Place in a single layer on a parchment lined baking sheet. Bake at 400 for 6-8 minutes.

Melt the butter on medium, stirring occasionally until it is a light brown with a nutty aroma. Turn down the heat to low. Add in the marshmallows, mixing until melted. Remove from heat and add in the Crispy Rice, pretzels and strawberries. Put mixture into an 8 x 8 greased pan and let cool! If desired, while they are warm press in a few freeze dried strawberries and pretzel pieces.

The only rice krispy recipe you need for summer! 🍓 🥨 🧈

RECIPE:
For the pretzels:
1 cup of pretzels
3 tbsp of butter (melted)
2 tsp of sugar

For the treats:
1/4 cup butter
1 bag of mini marshmallows (10 Oz)
Half bag of Crispy Rice (6 ounces)
Pretzels (from above)
Freeze dried strawberries (as desired)

Mix the melted butter, pretzels and sugar. Place in a single layer on a parchment lined baking sheet. Bake at 400 for 6-8 minutes.

Melt the butter on medium, stirring occasionally until it is a light brown with a nutty aroma. Turn down the heat to low. Add in the marshmallows, mixing until melted. Remove from heat and add in the Crispy Rice, pretzels and strawberries. Put mixture into an 8 x 8 greased pan and let cool! If desired, while they are warm press in a few freeze dried strawberries and pretzel pieces.

A crisp white + frozen peaches is such an elite summer combo. 🍑

A crisp white + frozen peaches is such an elite summer combo. 🍑

The perfect trio...chocolate, coconut and caramel. 🍪🍫

3/4 cup butter, softened
3/4 cup brown sugar
1 package instant vanilla pudding
2 eggs
1 tsp vanilla
1 tsp baking soda
2 1/4 cups flour
1 cup toasted shredded coconut
1 cup chocolate chips
Soft caramel - cut into pieces
Flaked Sea Salt

In an electric mixer, mix together butter and sugar until smooth. Next add in the pudding mix until it's fully incorporated. Add in the eggs and vanilla. Slowly add in the dry ingredients. With a wooden spoon fold in the coconut and chocolate chips. With a medium cookie scoop, scoop the dough onto a parchment lined baking sheet. Press the caramel pieces to the top of the cookies.

Bake at 350 for 8-12 minutes. Immediately after the cookies come out, sprinkle with sea salt!

The perfect trio...chocolate, coconut and caramel. 🍪🍫

3/4 cup butter, softened
3/4 cup brown sugar
1 package instant vanilla pudding
2 eggs
1 tsp vanilla
1 tsp baking soda
2 1/4 cups flour
1 cup toasted shredded coconut
1 cup chocolate chips
Soft caramel - cut into pieces
Flaked Sea Salt

In an electric mixer, mix together butter and sugar until smooth. Next add in the pudding mix until it's fully incorporated. Add in the eggs and vanilla. Slowly add in the dry ingredients. With a wooden spoon fold in the coconut and chocolate chips. With a medium cookie scoop, scoop the dough onto a parchment lined baking sheet. Press the caramel pieces to the top of the cookies.

Bake at 350 for 8-12 minutes. Immediately after the cookies come out, sprinkle with sea salt!

Will take any excuse for extra frosting + sprinkles! 🐚🤣🧁

Will take any excuse for extra frosting + sprinkles! 🐚🤣🧁

because the weekend is better with banana bread cookies 🍌🍪

RECIPE:
1 1/2 cup of flour
1 1/2 cup of oats
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1 cup of browned butter
3/4 cup of brown sugar
1/2 cup of sugar
1/2 cup of mashed ripe bananas (about 3 small bananas or 2 large)
2 tsp of sour cream
2 tsp vanilla
1 1/2 cup of chocolate chips

For the brown butter, brown the butter in a sauce pan until its golden and giving a slight nutty aroma. (It takes about 7 minutes usually.)

Mix the butter, sugars, vanilla, banana and sour cream together until just combined. Sir in the dry ingredients and mix until everything is full incorporated. Fold in the chocolate chips.

Chill the dough for 1 hour in the fridge.

Preheat the oven to 375, scoop cookies onto a prepared baking sheet, top each cookie with a few extra chocolate chips and bake for 12 - 14 minutes!

because the weekend is better with banana bread cookies 🍌🍪

RECIPE:
1 1/2 cup of flour
1 1/2 cup of oats
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1 cup of browned butter
3/4 cup of brown sugar
1/2 cup of sugar
1/2 cup of mashed ripe bananas (about 3 small bananas or 2 large)
2 tsp of sour cream
2 tsp vanilla
1 1/2 cup of chocolate chips

For the brown butter, brown the butter in a sauce pan until its golden and giving a slight nutty aroma. (It takes about 7 minutes usually.)

Mix the butter, sugars, vanilla, banana and sour cream together until just combined. Sir in the dry ingredients and mix until everything is full incorporated. Fold in the chocolate chips.

Chill the dough for 1 hour in the fridge.

Preheat the oven to 375, scoop cookies onto a prepared baking sheet, top each cookie with a few extra chocolate chips and bake for 12 - 14 minutes!

.pro-gallery-wix-wrapper {display: block !important;} .pro-gallery-wix-wrapper .gallery-item-container {opacity: 1 !important; display: block !important;}

The Rebrand (31)_edited.png

The Rebrand (14)_edited.png

CANDLE CARE:

Custom Candles/Wholesale Request

CONNECT:

Instagram: Honey & Home Candle Co

Shipping/Return Policies

Instagram: Brandi Bowman Putnam

RESOURCES:

Four: Catalog Archive

celebrating everything.

© 2025 Home by Honey & Home, Honey & Home Candle Co, Brandi Bowman Putnam

bottom of page