fresh herb – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Thu, 18 Oct 2018 23:58:10 +0000 en-US hourly 1 Burdock Root and Carrot Nut Torte https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-nut-torte/ https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-nut-torte/#respond Thu, 18 Oct 2018 23:58:09 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2746
The best part about this cake is hidden inside. Just like the burdock root hiding under the dirt in my garden, under the huge leaves and next to the father plants that grow so tall with so many bur-like flowers. For several years now I have watched burdock growing and tried to figure out when to attempt its digging. Finally, this year, I did. I have to admit it was an underwhelming experience. I expected a much larger root. Still, root it was.

You do not have to grow burdock to make this cake. Burdock root is sold as gobu in Asian markets or farmers markets. But you do need it to be fresh. It looks like a white carrot, which I think is why I decided to try it here in this carrot nut torte. The recipe is inspired by my favorite baker, Maida Heatter from her Book of Great Desserts. I substituted 1/3 of the grated carrots for grated burdock root, changed the lemon juice to orange juice and added vanilla. In Maida’s recipe she glazed the cake. I don’t think it needs it but on the other hand I also think it would be amazing with a frosting cream cheese or just plain vanilla.

I hope you have burdock root to use. If you do, please let me know how you use it in your cooking and especially if you make this cake! xoxo

Burdock Root and Carrot Nut Torte
Burdock root looks like a large white carrot. Perhaps this is why it blends into this carrot nut torte so beautifully. Its subtle earthy notes are ever so slightly present, but each bite offers a bit of extra prebiotic richness that would not be there without it.
Servings Prep Time
12slices 25-30minutes
Cook Time
60minutes
Servings Prep Time
12slices 25-30minutes
Cook Time
60minutes
Ingredients
  • 1 finely grated rind of 1 medium orange
  • 3tablespoons orange juicefresh squeezed from zested orange
  • 2/3cup (5oz) carrots, cut into small chunksabout 2 medium carrots, may use orange or yellow
  • 1/3cup (3oz) burdock root, cut into small chunks1-2 fresh roots, also called gobu
  • 1 1/4cups (6oz) almond mealmay use whole almonds, ground fine in food processor
  • 3/4cup fine, dry bread crumbsmay use gluten-free bread crumbs
  • 1/4teaspoon mace
  • 1teaspoon baking powder
  • 6 organic eggs, separated
  • 1 1/4cups (250g) organic sugar
  • 1teaspoon vanilla extract
  • 1/8teaspoon salt
Instructions
  1. Adjust oven rack one-third up from bottom. Preheat oven to 350 degrees. Butter an 8x3 inch springform cake pan. Line the bottom with parchment paper and butter paper. Dust all over with fine, dry bread crumbs (additional to that in recipe)
  2. Blend orange rind and orange juice in a small bowl. Set aside.
  3. Place carrot and burdock root chunks in the bowl of food processor and process until grated fine.
  4. Combine grated carrots and burdock root with almond meal in a large bowl. Stir and toss with your fingers until well combined.
  5. Place bread crumbs in a small bowl. Add mace and baking powder. Stir to mix. Add to carrot burdock almond mixture and mix thoroughly with a rubber spatula.
  6. Separate eggs, place egg yolks in bowl of electric mixer, reserve egg whites to beat separately. With paddle attachment, beat yolks on high speed for 3 minutes until pale lemon in color.
  7. With mixer running, gradually add 3/4 cup of the sugar. Reserve the remaining 1/4 cup sugar to beat with egg whites. Scrape down sides as needed to combine completely with yolks. Increase mixer speed to high again and beat for 5 minutes until thick.
  8. Stir orange rind, orange juice and vanilla into egg yolk and sugar mixture, then add to carrot, burdock, nut mixture. Mix thoroughly with a rubber spatula.
  9. In clean electric mixer bowl using whisk attachment, beat egg whites with the salt until they hold soft shaped peaks. Turn mixer speed to low and add remaining 1/4 cup sugar. Then beat on high speed until egg whites hold stiff peaks bur are not dry.
  10. Add egg whites in three or four additions to carrot and burdock mixture. Fold in gently after each addition with a rubber spatula only until no egg whites show,
  11. Pour batter into prepared pan. Shake gently to level if needed. Bake 1 hour until a cake tester comes out dry and the top springs back when touched lightly.
  12. Cool in pan on wire racks for 30 minutes. Cut around sides if needed before removing sides of pan. Cover top with a rack and invert, then invert again onto wire rack to cool completely top side up.
  13. This cake is lovely with no glaze but if desired, mix together 1 tablespoon orange juice with 1 cup powdered sugar and then add 1 tablespoon boiling water to pour over cake to glaze.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this cake, use carrots, sugar, eggs, nuts and orange if available.

]]> https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-nut-torte/feed/ 0 Orange Thyme White Chocolate Biscotti https://theherbalbakeshoppe.com/recipe/orange-thyme-white-chocolate-biscotti/ https://theherbalbakeshoppe.com/recipe/orange-thyme-white-chocolate-biscotti/#respond Wed, 30 May 2018 19:21:20 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2565 My extremely discerning friend from college loved the first rosemary infused biscotti I made. I sent it as a introduction gift to my website and she has graciously asked for more ever since.

I dream about sharing my baking with people. I’m so happy to send my friend more.

I once made a list of biscotti of the month ideas. The inspirational combinations feel endless. Infusing herbs in olive oil adds a mystery element that not only seems to enliven the flavor, but also adds more of the medicines.

Do you have a dream but realize that it is a dream which may not come true? What does that feel like for you? For me it feels wrong, like I should never settle for that. Instead I must find a way.

The closest I have come to my dream of an Herbal Bake Shoppe actually being a business is to send some treats and share with my friends, family and my children. People make a big deal out of that, but for me its not nearly what I envision. I’m not giving up yet.

Orange Thyme White Chocolate Chip Biscotti
Sweet little mystery, so easy to eat.
Servings Prep Time
32biscotti 25-30minutes
Cook Time
40minutes
Servings Prep Time
32biscotti 25-30minutes
Cook Time
40minutes
Ingredients
For biscotti
  • 3cups organic all-purpose flour
  • 2 tsp baking powder
  • 1/4tsp salt
  • 3 organic eggs
  • 1cup organic granulated sugar
  • 1cup orange infused oil
  • 2/3cup white chocolate chips
  • 1tablespoon grated orange zestzest of one orange
  • 1tbsp thyme leaves, chopped
  • 1tsp vanilla extract
  • turbinado or granulated sugar for sprinkling on biscotti
For orange infused oil
  • 1/4cup dried orange peel
  • 6oz organic olive oil(180ml)
Instructions
For biscotti
  1. Combine flour, baking powder, and salt in small bowl. Set aside.
  2. In large mixing bowl, whisk eggs lightly. Add sugar and stir together with wooden spoon to combine. Add orange infused oil and stir until incorporated. It will look like the oil is separating from the eggs and sugar, but continue mixing and it will become smooth.
  3. Add orange zest, white chocolate chips and chopped thyme, stirring after each addition to incorporate. Stir in vanilla.
  4. Fold in dry ingredients in 3 additions.
  5. Refrigerate overnight divided into four equal portions, each wrapped in wax paper.
  6. When ready for baking, preheat oven to 350 degrees Fahrenheit. Grease cookie sheet.
  7. With wet hands, shape each batter portion into a small rectangular loaf. Place spaced evenly on cookie sheet.
  8. Bake for 20 minutes. Remove from oven and cool on wire rack for 10 minutes. Slice each loaf while still warm into ½ inch slices and place back on cookie sheet on side. Sprinkle with sugar.
  9. Bake 10 minutes. Turn over to other side, sprinkle with sugar and bake additional 10 minutes.
  10. As biscotti cools, it will become crisper in texture.
For orange infused oil
  1. Gently heat olive oil just until warm.
  2. Place dried orange peel in glass jar with lid, pour in warmed olive oil and allow to infuse, covered for 14 days.
  3. Alternately, combine dried orange peel and olive oil in jar and keep gently warm, as in a yogurt maker, for 10-14 days.
Recipe Notes

*Using organic ingredients whenever possible, will make your baking all the more nourishing. For this biscotti use organic rosemary, organic olive oil, organic eggs, flour, and sugar if available.

]]> https://theherbalbakeshoppe.com/recipe/orange-thyme-white-chocolate-biscotti/feed/ 0 Basil Berry Tart https://theherbalbakeshoppe.com/recipe/basil-berry-tart/ https://theherbalbakeshoppe.com/recipe/basil-berry-tart/#respond Fri, 22 Sep 2017 17:22:53 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2184
fresh out of the ovenfresh out of the oven
two dozen basil leavestwo dozen basil leaves
basil sugarbasil sugar
slice of berry tartslice of berry tart
tart pastry and fillingtart pastry and filling
filling ingredientsfilling ingredients
basil sugar first, fruit on topbasil sugar first, fruit on top
basil subtle baked inbasil subtle baked in
basil berry tartbasil berry tart

There’s no question that fresh herbs call to me, maybe they do to you, too. To call it a fatal attraction is far too severe, but there’s a risky element to growing or buying fresh herbs that feels a bit similar. First, there’s the lure of aroma, flavor, nature’s greenness, inspiration. But then comes the pressure. Questions come up on how to use an abundant garden harvest or a prolific potted window plant or even a far too large bunch for sale in the supermarket.

This year I received beautiful, lush basil bunches in my CSA box for three weeks in a row. I didn’t want to waste a single leaf. My family are nor lovers of pesto, tomato sauce, or mozzarella salads. I made some but as time when on thought about preserving, which holds challenges of its own. I dried some, but then turned to basil sugar and basil salt. Both salt and sugar when blended with fresh herbs will absorb a good amount of the plant’s moisture. After combining almost equal parts of the herb and salt or sugar in a food processor or spice grinder, allow the mixture to dry for a while. This blend will last in the refrigerator for much longer than a fresh herb would last and can be substituted for salt or sugar almost anywhere the flavors make sense.

Basil Berry Tart
My CSA box inspired this uniquely flavored tart. For three weeks, it included huge bunches of beautiful basil just asking to be used in different ways. So, I made basil sugar. Herbal sugars and herbal salts are an easy, amazing trick to add botanicals to all kinds of cooking and baking.
Servings Prep Time
8slices 30minutes
Cook Time
40minutes
Servings Prep Time
8slices 30minutes
Cook Time
40minutes
Ingredients
for pastry
  • 1cup (140g) all-purpose organic flour
  • 2tablespoons granulated organic sugar
  • 1/2cup plus 2 tablespoons organic unsalted butter
  • 1tbsp white vinegar
for basil sugar
  • 2dozen large basil leaves
  • 1/2cup (100g) granulated organic sugar
for berry filling
  • 2tablespoons all-purpose organic flour
  • 1teaspoon cinnamon
  • 1 pinch kosher salt
  • 1cup strawberries, trimmed and sliced
  • 2cups blueberries
  • 9drops Angostura Bitters
Instructions
For basil sugar
  1. Basil sugar can be prepared one to two days ahead and stored, covered in refrigerator.
  2. Wash basil leaves and lay on paper towels to dry, patting off excess water. When thoroughly dry, place in food processor and process about 10 seconds until chopped into small pieces.
  3. When thoroughly dry, place in food processor and process about 10 seconds until chopped into small pieces. Mix together in a small bowl with ½ cup sugar, tossing with fingers to coat basil. Place back in food processor and pulse until basil and sugar are completely incorporated. Remove from food processor, set aside or refrigerate until ready to use.
For tart
  1. Adjust oven so rack is one third up from bottom. Preheat to 390°F. Butter a 8-inch tart pan.
  2. Place all pastry ingredients into food processor and pulse just until mixture comes together about 20 seconds.
  3. Measure out 3 tablespoons and set aside in small bowl to reserve for tart topping. Press the remainder of pastry dough into the prepared tart pan until evenly covering bottom and sides.
  4. In large mixing bowl, combine basil sugar, flour, cinnamon, and Kosher salt.
  5. Spread approximately three-quarters of sugar/flour mixture onto pastry dough.
  6. Add strawberries, blueberries, and Angostura bitters to remaining sugar/flour mixture. Toss gently until well combined and spoon into tart pan.
  7. Crumble the reserved pastry dough all over top of berries.
  8. Bake for 40 minutes until pastry dough topping is golden and berries are bubbling.
Recipe Notes

*Using organic ingredients whenever possible maximizes goodness. For this tart, use organic flour, sugar, butter, and fruit if available.

]]> https://theherbalbakeshoppe.com/recipe/basil-berry-tart/feed/ 0 Nettle Pesto Filled Rolls https://theherbalbakeshoppe.com/recipe/nettle-pesto-filled-rolls/ https://theherbalbakeshoppe.com/recipe/nettle-pesto-filled-rolls/#respond Mon, 01 May 2017 18:40:56 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2060
nettle pesto spiral rollsnettle pesto spiral rolls
nettle pestonettle pesto
rolled rectangle of doughrolled rectangle of dough
a spiral of nettle pestoa spiral of nettle pesto
rolls for any mealrolls for any meal

It’s taking time for me to make friends with nettles.

This seems contrary to the experience of other herbalists who consider it a darling. Nettles ranks among the most useful herbs. First, it’s leaves, roots, and seeds are all powerful but different medicines. Second, it is a nutrient dense, mineral rich green vegetable. Third, it can benefit almost every part of our bodies in some way: skin, digestive system, immunity, kidneys and urinary tract, respiratory system, allergies and colds, reproductive system especially prostate gland, musculoskeletal pain relief, and nervous system. Way before I ever thought of studying herbalism, I was prescribed nettles in capsule form by a naturopathic doctor I saw for a chronic cough and fatigue I was struggling with after having my three children in less than three years. This was a shaky introduction, but it was after planting nettles in my back yard that our friendship troubles began.

The actual stinging experience is a bit of a shock. You think, whoa, nettle leaves really do sting. It goes away pretty quickly, but it does hurt. You can see the little spiky hairs all along the stems and back of the leaves. But even more aggressive is the way nettles send out runners and take over a garden.

Nettles bullies me, perhaps not on purpose, it’s just her way. And I am learning to accept her and making peace. I think I am even beginning to love her a bit. I have learned that good gardening gloves that extend past your wrist, long sleeves, and kitchen tongs help immensely. I have not yet figured out what to do about the garden takeover.

Recently, I couldn’t find kale in my small local supermarket for an egg muffin recipe my daughter had asked for. Quickly it dawned on me that the huge amount of nettles in my backyard would work as a replacement. It was a moment of bonding for me. Baking these rolls was another.

Nettle Pesto Spiral Rolls
I've heard nettles referred to as "the new kale", but I don't agree. Nettles taste better than kale, are easier to cook with but they are harder to handle. Fresh nettles truly do sting if touched. Arm yourself with good gardening and kitchen gloves, tongs and a pot of hot water, though, and you will fall deeper in love with them than ever with kale. I eat these rolls for breakfast, lunch, or dinner.
Servings Prep Time
18rolls 40minutes
Cook Time Passive Time
20minutes 1-2hour rising time
Servings Prep Time
18rolls 40minutes
Cook Time Passive Time
20minutes 1-2hour rising time
Ingredients
for nettle pesto
  • 1cup cooked nettlesapproximately 5 cups uncooked
  • 4cloves garlic, sliced
  • 1/2cup walnuts
  • 1/2cup olive oil
  • 1/2cup Parmesan cheese, grated
  • 1/2tablespoon lemon juice
  • salt and pepper
for rolls
  • 4-5cups(508-635g) organic bread flour
  • 1cup(240ml) organic whole milk
  • 1/2cup (1 stick) organic unsalted butter
  • 1tablespoon honey
  • 1 organic egg
  • 1/2teaspoon salt
  • 2 1/4teaspoon(1 package) active dry yeast
  • 1/2cup nettle pesto
Instructions
for nettle pesto
  1. Prepare Nettles: Use heavy kitchen gloves and tongs. Have ready a large pot with approximately two inches of water and lid.
  2. While wearing kitchen gloves, separate nettle leaves from stems, some small stems can remain. Place leaves in colander and discard stems. Rinse nettle leaves under cool water.
  3. With tongs, transfer nettle leaves to pot. Bring to boil on medium high heat, then simmer for 5 minutes with lid on. Remove from heat and cool, covered.
  4. Transfer steamed nettles to colander and allow to drain. Reserve cooking water. This can be diluted then used to water your garden.
  5. When nettles have drained and cooled, coarsely chop.
  6. Combine sliced garlic and walnuts in food processor. Process for 5-10 seconds to coarsely chop. Add 1/2 of nettles and process to combine.
  7. Add remaining 1/2 cup nettles and olive oil. Process about 30 seconds until forms thick sauce, add more olive oil if seems to dry.
  8. Add parmesan cheese, lemon juice, and salt and pepper. Process until pesto forms.
  9. Reserve 1/2 cup for rolls and store in jar adding a thin layer of olive oil on top so pesto will not brown. Can be stored in refrigerator for 2 weeks.
for rolls
  1. Grease a large mixing bowl with butter. Measure 4 cups of flour, have ready one cup additional in case needed. Set aside.
  2. In a medium saucepan over low hear, warm milk with honey and butter until butter is just melted. Make sure not to over heat or scald milk. Remove from heat when butter is melted.
  3. Crack egg into bowl of electric mixer. Whisk by hand just to beat.
  4. Gradually pour milk and butter mixture into egg. Pour in thin stream, whisking constantly.
  5. Begin with 4 cups of flour, adding more if needed. Add flour, salt and yeast. With electric mixer fitted with dough hook attachment kneed until smooth, elastic dough forms. If dough seems too wet, gradually add remaining cup of flour as needed. This dough comes together easily after about 5-7 minutes of kneading.
  6. Turn dough out into buttered bowl. Turn dough to coat all sides with butter. Cover with a kitchen towel and let rise until doubled in size, approximately one hour.
  7. After dough has risen, turn out onto clean, flat surface, you do not need to flour surface. Punch down and cut dough in half.
  8. Working with one half at a time, roll out to a 12 x 8 inch rectangle. Spread ½ cup of nettle pesto over entire surface of dough leaving a ¼ inch border. Roll up starting with long side closest to you. Pinch together end, but this does not have to be tightly closed.
  9. With a long, sharp knife using a back and forth motion, cut into 1 inch slices. Place rolls in muffin tins cut side up.
  10. Repeat with second half of dough.
  11. Cover with kitchen towel and let rise a second time approximately 30 minutes.
  12. Preheat oven to 375°F.
  13. Stir 2 tablespoons of cool water into egg yolk. Brush rolls generously with egg wash.
  14. Bake for 20 minutes until golden. Cool for a few minutes in pan then remove to wire rack to continue cooling. Serve warm or at room temperature. Store in refrigerator or freeze for future use.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this pesto use organic walnuts, garlic, lemons and olive oil if available. For rolls use organic flour, butter, eggs, and milk if available.

If you cannot or are just not up for growing nettles (and I totally understand), they often are available in spring farmer's markets. I have never purchased fresh online, but I think I would try if I didn't have so much in my garden.

]]> https://theherbalbakeshoppe.com/recipe/nettle-pesto-filled-rolls/feed/ 0 Nettle Pesto https://theherbalbakeshoppe.com/recipe/nettle-pesto/ https://theherbalbakeshoppe.com/recipe/nettle-pesto/#respond Sun, 16 Apr 2017 20:15:05 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2003
nettle walnut pestonettle walnut pesto
steamed nettlessteamed nettles
pesto ingredientspesto ingredients
second stage pestosecond stage pesto
garden nettles just pickedgarden nettles just picked

Nothing says spring more loudly than fresh stinging nettles.

Nettle Pesto
I've heard nettles referred to as "the new kale", but I don't agree. Nettles taste better than kale, are easier to cook with but they are harder to handle. Fresh nettles truly do sting if touched. Arm yourself with good gardening and kitchen gloves, tongs and a pot of hot water, though, and you will fall deeper in love with them than ever with kale.
Prep Time
20minutes
Prep Time
20minutes
Ingredients
  • 1cup cooked nettlesapproximately 5 cups uncooked
  • 4cloves garlic, sliced
  • 1/2cup walnuts
  • 1/2cup olive oil
  • 1/2cup Parmesan cheese, grated
  • 1/2tablespoon lemon juice
  • salt and pepper
Instructions
  1. Prepare Nettles: Use heavy kitchen gloves and tongs. Have ready a large pot with approximately two inches of water and lid.
  2. While wearing kitchen gloves, separate nettle leaves from stems, some small stems can remain. Place leaves in colander and discard stems. Rinse nettle leaves under cool water.
  3. With tongs, transfer nettle leaves to pot. Bring to boil on medium high heat, then simmer for 5 minutes with lid on. Remove from heat and cool, covered.
  4. Transfer steamed nettles to colander and allow to drain. Reserve cooking water. This can be diluted then used to water your garden.
  5. When nettles have drained and cooled, coarsely chop.
  6. Combine sliced garlic and walnuts in food processor. Process for 5-10 seconds to coarsely chop. Add 1/2 of nettles and process to combine.
  7. Add remaining 1/2 cup nettles and olive oil. Process about 30 seconds until forms thick sauce, add more olive oil if seems to dry.
  8. Add parmesan cheese, lemon juice, and salt and pepper. Process until pesto forms.
  9. Store in jar adding a thin layer of olive oil on top so pesto will not brown. Can be stored in refrigerator for 2 weeks.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this pesto use organic walnuts, garlic, lemons and olive oil if available.

If you cannot or are just not up for growing nettles (and I totally understand), they often are available in spring farmer's markets. I have never purchased fresh online, but I think I would try if I didn't have so much in my garden.

]]> https://theherbalbakeshoppe.com/recipe/nettle-pesto/feed/ 0 Cranberry Cornmeal Scones with Acorn Squash & Ginger https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/ https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/#respond Fri, 30 Dec 2016 19:41:50 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1815
plate of sconesplate of scones
ingredientsingredients
batterbatter
acorn squash in a single sconeacorn squash in a single scone
Cranberry Cornmeal Scones with Acorn Squash & Ginger
Not exactly traditional scones, but gluten free and a flavor blend that is nutrient dense enjoyment.
Servings Prep Time
12scones 25minutes
Cook Time
25-30minutes
Servings Prep Time
12scones 25minutes
Cook Time
25-30minutes
Ingredients
  • 1/2 cup (100g) organic granulated sugar
  • 1 1/2 cup (240g) white rice flour
  • 1/3cup (40g) organic cornmeal
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp xantham gum
  • 1/2tsp kosher salt
  • 1tsp turmeric
  • 1tsp ginger
  • 1/2 tsp cinnamon
  • 1/4tsp cloves
  • 3/4cup (1 1/2 sticks) organic unsalted butter, frozen
  • 1cup fresh cranberries, cut in half
  • 1 egg
  • 1/2cup sweet potatoes, mashed
  • 1/4cup buttermilkplus additional for coating
  • 1tbsp turbinado or granulated sugar for sprinkling on scones
Instructions
To bake acorn squash
  1. Preheat oven to 375°F. Using a sharp, heavy knife cut squash in half at the middle (not at the stem ends). Scoop out and discard seeds or save them to plant or roast. Place squash face down in a shallow baking dish with about ¼ inch water. Cover with aluminum foil.
  2. Bake for approximately 45 minutes until soft. Cool completely, then scoop out flesh and mash. Set aside ½ cup for scones. Remainder can be refrigerated and used for a dinner side dish mixed with butter or olive oil and a little salt and pepper.
For scones
  1. Line a baking sheet with parchment paper.
  2. In large mixing bowl, whisk together sugar, white rice flour, cornmeal, baking powder, baking soda, xanthan gum, salt, turmeric, ginger, cinnamon, and cloves.
  3. Using the large holes of a hand grater, grate frozen sticks of butter into a separate bowl, adding the slivers of butter to the dry ingredients as you go. Each time butter is added to dry, toss lightly to coat it. Continue until all butter is grated and added into dry ingredients.
  4. Add sliced cranberries to butter and flour mixture and toss lightly to combine.
  5. In medium bowl, beat egg lightly. Add acorn squash puree and buttermilk and mix together until smooth. Add to other butter, flour and cranberry mixture and blend together until forms a thick, moist batter.
  6. Turn out batter onto a lightly floured surface. Knead a bit if needed to smooth it out and press into a flat disc that is about 1½ inches thick.
  7. With sharp knife, cut as a pie into 12 wedges. Pieces do not have to be exactly even. Gently lift wedges and place on parchment lined baking sheet. Cover and refrigerate until firm, at least 2 hours, but preferably overnight. If very short on time, these can be chilled in the freezer for 30 minutes.
  8. When ready to bake, preheat oven to 400°F.
  9. Remove scones from refrigerator and brush with buttermilk then sprinkle with turbinado sugar.
  10. Bake until golden, 25-30 minutes. Cool while still on baking sheet.
Recipe Notes

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these scones, use organic butter, eggs, sugar, flour, acorn squash, and cranberries if available.

]]> https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/feed/ 0 Nettle Chocolate Loaf Cake https://theherbalbakeshoppe.com/recipe/nettle-chocolate-loaf-cake/ https://theherbalbakeshoppe.com/recipe/nettle-chocolate-loaf-cake/#respond Fri, 28 Oct 2016 17:28:52 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1786
nettle-choolate-loaf-cake-toonettle-choolate-loaf-cake-too
can-you-see-the-stingercan-you-see-the-stinger
steamed-nettles-and-teasteamed-nettles-and-tea
loaf-out-of-the-ovenloaf-out-of-the-oven
slice-of-cakeslice-of-cake

We are deep into fall yet the nettles in my small herb garden bed continue to take over.
abundant-nettle-patch
Every few days I put on double garden gloves and snip around taking off the top leave whirls. I know this may stimulate more growth, but the crime of not using an herb like this in its fresh form nags at me.
can-you-see-the-stinger
My method to avoid the sting, not totally herbal perfect practice, is as follows: Bring handfuls of nettle leaves, stem and all into the kitchen with my gloves on and put them gently into the sink. Take off gloves and get a big pot ready with about 2 inches of water. Turn on the sink faucet and with tongs, gently turn and rinse the nettle leaves, then with tongs, place into pot, stems and all. Bring to boil on medium high heat, covered. Steam for about 2-3 minutes until deep green, drain and cool. No more sting. Now, with my hands, I remove all the leaves from the stems. These will keep in the fridge for a few days and become a richly valuable mild green ingredient. Chop and mix into risotto, lightly saute with garlic, salt, and pepper, add to soups or stews, or bake with chocolate. Sometimes I think I can feel the minerals sinking into my bloodstream as I eat.

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Nettle Chocolate Loaf Cake
Stinging nettles really do cause pain, but steam or dry them and they become nutrient-packed green treasure that blends into chocolate magically.
Servings Prep Time
1loaf 25minutes
Cook Time
1hour
Servings Prep Time
1loaf 25minutes
Cook Time
1hour
Ingredients
For nettles
  • 1large bunch stinging nettle leafleaves can remain on stems
  • 1 cup water
For cake
  • 1/2cup blanched nettle leaves
  • 1 1/4cup (156.25g) organic all-purpose flour
  • 1/2tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp salt
  • 1/3cup (39g) unsweetened cacao powderI used Valrhona dark
  • 1/2stick (2oz) organic unsalted butter
  • 3/4cup organic granulated sugar
  • 1tsp vanilla extract
  • 2 organic eggs
  • 1/3cup sour cream
  • 1/2cup nettle tea, cooledreserved water from nettle blanching
  • 1/2cup chocolate chips
Instructions
For nettles
  1. Handle fresh nettles carefully, with tongs or gloved hands.
  2. Place nettles in large pot with lid and approximately 2 inches of water. Bring to boil and blanch for 2-3 minutes. Drain, reserving liquid.
  3. Using a fine strainer and cheesecloth, strain liquid to remove any particles. Measure 1/2 cup and reserve for cake. Drink the rest as a tea and enjoy!
  4. When nettles have cooled, remove leaves from stems, squeeze out excess water and measure 1/2 cup, packed.
  5. Place nettles into food processor with metal blade. Pulse about 10 times, scrape down sides and pulse again until finely chopped.
For cake
  1. Butter a 9x5 inch loaf pan, then line with parchment paper, butter the paper and lightly dust with fine dry bread crumbs, shaking out excess. Set aside
  2. Preheat oven to 350 degrees.
  3. Into small mixing bowl, sift together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
  4. Place butter in bowl of electric mixer. Beat until soft with beater attachment.
  5. Add sugar and vanilla and beat to combine. Add eggs, one at a time, then sour cream and continue beating to combine.
  6. With mixer set to lowest speed, gradually add sifted dry ingredients in three additions alternating with nettle tea (cooking liquid from nettle blanching).
  7. Remove bowl from mixer and fold in nettles with spatula and then chocolate chips.
  8. Pour batter into prepared loaf pan. Bake for 1 hour, until tester gently inserted into center comes out clean. Cool in pan for 10 minutes, then using parchment paper, lift out of pan and cool completely on wire rack. Cool with parchment paper still on cake to avoid sticking to rack, then remove parchment paper when completely cool. Dust with powdered sugar if desired.
Recipe Notes

*During cooking and drying, the sting of nettles is deactivated.

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For these muffins use organic flour, organic sugar, organic eggs, organic cocoa powder, organic sour cream if available.

nettle-chocolate-loaf-cake

]]> https://theherbalbakeshoppe.com/recipe/nettle-chocolate-loaf-cake/feed/ 0 Walnut Yellow Beet Muffins https://theherbalbakeshoppe.com/recipe/walnut-yellow-beet-muffins/ https://theherbalbakeshoppe.com/recipe/walnut-yellow-beet-muffins/#respond Fri, 16 Sep 2016 18:09:52 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1740
an-easy-way-to-eat-beetsan-easy-way-to-eat-beets
brain-foodbrain-food
yellow-beetsyellow-beets
ingredientsingredients
walnut-date-muffins-featuring-beetswalnut-date-muffins-featuring-beets

The mixing of two familiar foods less commonly thought of as herbs. Baking can be magic in that way. Walnuts and beets are both examples of culinary style herbalism.

When September comes, it seems like beets are everywhere. Week after week they arrive in my CSA box. Even if I liked beets (regrettably I don’t) how in the world can someone use all of them? In my nutrition frame of mind I know it’s worth trying. So I roast them, peel them and whirl them in the food processor, then store to use later. Frozen in ice cube trays, they can be added to smoothies. Measure 1 cup portions to mix into batters because beets make amazingly moist chocolate cakes. Pickle them and they last forever this way, besides fermented foods are important and my mom loves them. When huge yellow beets appeared a few weeks ago, I felt muffin inspiration. Because beets add sweetness, the actual sugar amount is proportionally low in this batter. My lovely daughter, a vegetable affectionate yet also not a beet lover, avoids sugar. She approved.

Recent studies have linked eating walnuts with improvement in memory. Eating a handful packs nutrients that our brains need like essential fatty acids and antioxidants. Traditional Chinese Medicine doesn’t ignore walnuts, classifying them as yang tonifying herbs that strengthen bones, tendons and vision. TCM also considers walnuts warming for the lungs and mixed with honey can help chronic coughs. Now there’s a yummy kitchen therapy.

brain-food

Walnut Yellow Beet Muffins
The shape of a walnut resembles a brain and coincidentally studies link eating walnuts to improved memory. Herbalists call this “the doctrine of signatures” a theory pointing to plants that resemble body parts and how these plants can be used to treat ailments associated with them. Beets may not look like the brain, but they too support it by increasing the oxygen that gets there. One study showed that people drinking one cup of beet juice a day had clearer thinking. Everything we eat matters. Cheers to these muffins.
Servings Prep Time
15muffins 40minutes
Cook Time
25-28minutes
Servings Prep Time
15muffins 40minutes
Cook Time
25-28minutes
Ingredients
Beet Puree
  • 2large yellow beetsor 4-5 small
  • 1/2cup water
Muffins
  • 3/4cup dates, pitted and cut into 3-4 small pieces
  • 1cup(140g) all-purpose organic flour
  • 3/4tsp baking soda
  • 1/4tsp salt
  • 1/2tsp cinnamon
  • 1tsp fennel seedpound with a mortle and pestle
  • 1 egg, organic
  • 1/3(75g)cup organic light brown sugar
  • 1/4cup walnut oilcan substitute avocado oil or hazelnut oil
  • 1 1/2cup yellow beet puree
  • 1tbsp orange zest, grated
  • 1/2cup walnuts, broken into medium-sized pieces
Instructions
For beet puree
  1. Preheat oven to 400°F. Wash beets and cut into quarters. Place in roasting pan with enough water to cover bottom of pan by about ½ inch. Cover with aluminum foil. Roast for 45 minutes until soft. Cool completely.
  2. Peel beets and cut into medium sized chunks. Place in food processor and blend for 2-3 minutes until pureed, scrape down sides as needed.
  3. Measure 1½ cups of yellow beet puree. Set aside. Reserve any remaining puree for another use. This can be done up to 2 days in advance keeping pureed beets in refrigerator or they can be frozen to use later.
For Muffins
  1. Lightly steam dates. Heat a small amount of water in a saucepan. Place dates in a metal strainer over the simmering water for 10 minutes. Lay out on a paper towel to dry, patting to dry completely.
  2. Preheat oven to 375°F. Prepare a muffin pan with muffin liners.
  3. Sift together flour, baking soda, salt, and cinnamon. Whisk in fennel seed. Set aside.
  4. In large bowl, beat egg just to mix. Stir in sugar and then oil until well combined.
  5. Add pureed beets and orange zest and mix well. Stir in dates.
  6. Gradually add dry ingredients, stirring with a wooden spoon after each addition only until dry ingredients are moistened. Stir in walnuts.
  7. Spoon into muffin pan using a ¼ cup measure to fill about 2/3rds full.
  8. Bake for 25-28 minutes until tops are golden brown and muffins spring back when pressed with a finger.
  9. Remove from pan immediately to cool on wire rack. Store in covered container.
Recipe Notes

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For these muffins use organic beets, organic flour, organic sugar, organic eggs, organic walnuts, organic dates, organic orange for zest if available.

walnut-date-muffins-featuring-beets

]]> https://theherbalbakeshoppe.com/recipe/walnut-yellow-beet-muffins/feed/ 0 Mint and Feta Tomato Pie https://theherbalbakeshoppe.com/recipe/mint-feta-tomato-pie/ https://theherbalbakeshoppe.com/recipe/mint-feta-tomato-pie/#respond Sun, 04 Sep 2016 20:18:30 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1720
slice of pieslice of pie
no filter redno filter red
pastry makingpastry making
all layers in placeall layers in place
free form piefree form pie
fresh out of ovenfresh out of oven

It’s hard to keep failure in perspective. No matter how many times I hear that your greatest lessons come from failure, it still feels awful at the time. Top that with all the gorgeous social media pictures and I can’t help but wonder where I fit in to the baking culture. I love baking. I don’t always do it well. Lately I’m realizing that it’s a constant work in progress. Just because I plan and research and have the most pristine intentions, it doesn’t mean my end result will be presentable. I wonder how in the world recipe creators do it. How do that make something over and over until it is right or do they even do that, it seems like they are just producing perfection all the time. I’m not, ever. Despite going to bed with a heavy heart, in the morning I feel ready to try again at least in my mind if not actually baking. I think about the next thing and how to change the one I didn’t like. Still, I’m far from where I want to be. The other day I received a gift from my neighbor: a huge bag of the most lusciously red, perfectly ripe tomatoes that she grew in her organic garden. I admit, I’m not a huge tomato eater but these were irresistible. I made salsa for my daughter, a big pot of sauce, and after a few salads I still had left overs just waiting for an herbal bake shoppe trial. Here in NJ there are Italian taverns that refer to their pizza as tomato pie. This inspired me. Earlier this summer, I received another gift from my closest cousin who was visiting for some beach time. It was a giant chunk of Greek feta cheese; completely melt in your mouth pleasure. I decided with the last days of summer upon me, to combine these two generous presents with the hope to break my failure streak. I believe I did. I would love to hear if you think so, too.

Mint and Feta Tomato Pie
This is more properly called a galette or crostada or even a free form tart. But I think I'm at a lower baking level than European pastries making. Add in that I live in NJ where tomato pie could be pizza but I used Greek inspired ingredients. Sounds confusing perhaps, but the result highlights the beautiful culinary gifts of summer, light colorful and fresh. Oh and tastes good, too.
Servings Prep Time
8slices 2hours
Cook Time
45minutes
Servings Prep Time
8slices 2hours
Cook Time
45minutes
Ingredients
green tea and chopped eggplant
  • 1tea bag organic green tea
  • 8ounces hot water
  • 1medium eggplant
  • 1clove garlic, peeled
  • 1tbsp lemon juice
  • 1 1/2tbsp olive oil
  • 1/8tsp salt
pie crust
  • 1cup (140g) all-purpose organic flour
  • 1/2tsp granulated organic sugar
  • 1/8tsp salt
  • 6tbsp organic unsalted butter
  • 3tbsp cold green tea
pie
  • 114 inch pie crust
  • 1/3cup chopped eggplantsee above
  • 2large tomatoes, sliced
  • 1 1/2tbsp olive oil
  • salt and pepper
  • 2tbsp fresh mint, chopped
  • 1tbsp fresh basil, chopped
  • 6ounces feta cheese, cut into 1/2 inch cubes
  • 1/2tbsp honey
  • 1 egg white
  • 1tbsp heavy cream
Instructions
for green tea and chopped eggplant
  1. One day prior to baking, bake eggplant and brew green tea. This can also be done in the morning and then bake the pie later in the day.
  2. Brew strong green tea using one organic green tea bag and 8 ounces of hot water. Steep for 25 minutes. Pour into a glass jar with lid and refrigerate until ready to use. You’ll only need 3 tablespoons of this tea; the rest is perfect for sipping on while baking pie.
  3. Prepare chopped eggplant. Preheat over to 400°F. Wash eggplant and poke with a two-pronged fork all over. Place whole eggplant in a small baking pan lined with aluminum foil. Bake for 25 minutes, then turn eggplant over and bake an additional 20 minutes until tender and soft. Test this by inserting the two-pronged fork; it should go in easily. Baking time may be a little longer depending on the eggplant’s size.
  4. Remove baked eggplant from oven and while still in baking dish, slice in half lengthwise. Pry open a bit with fork and cool for about 20 minutes.
  5. When eggplant has cooled enough to touch, cut away some of the seeds with a small, sharp paring knife. Scoop out flesh, cutting away from skin and place in a shallow mixing bowl. Add garlic clove, lemon juice, olive oil, and salt.
  6. Chop eggplant with other ingredients with a hand vegetable chopper. This can also be done in a food processor but only pulse to blend. Eggplant mixture should be smooth, but not pureed. Taste and add a bit more olive oil, lemon juice, and/or salt as desired.
  7. Place chopped eggplant into a covered container and refrigerate until ready to make pie. There will be left over of this as well, so enjoy as a little snack with a cracker or piece of rye bread.
for pie crust
  1. Crust requires refrigeration for at least one hour prior to baking but can be also be made the day before and stay refrigerated until ready to use.
  2. About 20 minutes prior to making crust, take butter out of refrigerator. Divide in half.
  3. Combine flour, sugar, and salt in a shallow, medium sized mixing bowl. Slice 3 tablespoons of butter into ½ inch chunks and add to flour mixture. Place the remaining 3 tablespoons butter back in refrigerator until ready to use.
  4. Combine flour mixture and first half butter by cutting with a pastry blender or using your fingers until mixture resembles coarse meal. Add remaining 3 tablespoons of butter, also cut into ½ inch chunks, but this time leave some of the butter in larger marble size chunks.
  5. Drizzle 2 tablespoons cold green tea over flour and butter mixture then toss a few times with a fork. Add remaining tablespoon and stir gently with fork to moisten, should still look crumbly.
  6. Gather up into ball and turn out onto a large piece of plastic wrap. Wrap loosely and knead dough 2 or 3 times through plastic wrap. Flatten to disc. Refrigerate for at least 1 hour or overnight.
for tomato pie
  1. When ready to bake pie, remove crust from refrigerator for a few minutes before rolling. Preheat oven to 400°F. Line a baking sheet with parchment paper. (Preferably use baking sheet without sides, but if you don’t have one as I don’t, roll just a bit smaller.)
  2. Lightly flour a flat work surface and rolling pin. Roll crust to 14 inch round. Transfer to lined baking sheet. Measure a two-inch border and lightly mark with the tip of a knife. Sprinkle a bit of flour over top of crust.
  3. Spread a thin layer of chopped eggplant on crust, leaving two-inch border.
  4. Slice tomatoes into ¼ inch slices and arrange in single layer on top of chopped eggplant. Drizzle olive oil over tomatoes and then salt and pepper.
  5. Sprinkle chopped mint evenly over tomatoes. Arrange feta cheese cubes on top of mint. Sprinkle chopped basil on top and then drizzle with honey.
  6. Gather up edges of crust border and fold up to enclose filling. Work with about an inch at a time to form a decorative border. Whisk together egg white and cream and brush generously on crust border.
  7. Bake 45 minutes, checking after 30 minutes to make sure crust is not browning too quickly. If it is, cover edges with aluminum foil and continue to bake.
  8. Remove from oven and immediately transfer pie from baking sheet to wire rack to cool so bottom does not get soggy.
  9. Serve warm, sliced like pizza or pie. Garnish with additional basil if desired.
Recipe Notes

*using organic ingredients when possible will make for more baking more nourishing. For this pie use organic flour, butter, eggs, sugar, tomatoes, eggplant, and herbs if available.

*this pie can be made without the chopped eggplant, spread a thin layer of mustard on crust before proceeding with layers of tomatoes, herbs, and cheese.

organic NJ garden tomatoessummer gifts

]]> https://theherbalbakeshoppe.com/recipe/mint-feta-tomato-pie/feed/ 0 Orange Peel Avocado Breakfast Cupcakes https://theherbalbakeshoppe.com/recipe/orange-peel-avocado-breakfast-cupcakes/ https://theherbalbakeshoppe.com/recipe/orange-peel-avocado-breakfast-cupcakes/#respond Mon, 18 Apr 2016 17:20:53 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1546
orange peel avocado breakfast cupcakesorange peel avocado breakfast cupcakes
oranges and avocadosoranges and avocados
orangesoranges
specks of orange peelspecks of orange peel

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Orange peel, likely not what comes to mind when contemplating herbs. Ancient healing practitioners of Traditional Chinese Medicine definitely did, though. Actually the use of orange zest originated in oriental cuisine with the knowledge of its health benefits, flavor was an added bonus. Of course there is good nutrition in eating the pulp inside an orange but the rind is more nutrient dense, packed with antioxidants and essential oils. The compounds in orange peel stimulate hydrochloric acid production in the stomach, which is essential for digestion helping to relieve gas or abdominal bloating. Using the whole orange also provides healthy fiber, something that is lost if just drinking orange juice for breakfast. Honestly, though, I am not suggesting that we start eating unpeeled oranges, just consider more ways to reap the total citrus benefit. I think you will love these cupcakes.

Orange Peel Avocado Breakfast Cupcakes
These may seem more like muffins than cupcakes; however cupcakes they are especially if you choose to ice them. And why not cupcakes for breakfast? Especially if they are packed with a high quality fat source from avocado, truly needed to provide fuel for the day. From an herbal perspective, using the whole orange particularly the rind offers a healthy digestive start.
Servings Prep Time
18cupcakes 25minutes
Cook Time
30-35minutes
Servings Prep Time
18cupcakes 25minutes
Cook Time
30-35minutes
Ingredients
For cupcakes
  • 2large organic oranges1 pound weight
  • 1 avocado3/4 cup chunks
  • 2 1/2cup organic all-purpose flour
  • 1tsp baking powder
  • 1/4tsp salt
  • 1cup organic unsalted butter, softened
  • 1 1/4cup organic granulated sugar
  • 2 organic eggs
  • 1tsp vanilla extact
For icing (optional)
  • 1cup marscapone, softened
  • 5ounces whole milk greek yogurtgrass-fed if available
  • 1cup all-purpose flour, unsifted
  • 1 tsp orange juice
  • 1tbsp orange zest
Instructions
For cupcakes
  1. Preheat oven to 325 °F. Grease muffin tins with softened butter or line with cupcake liners.
  2. Wash oranges gently with warm water and dry. Trim stem ends, then cut into chunks, do not peel. Remove seeds. Scoop out flesh from avocado. Combine orange chunks and avocado to bowl of food processor. Pulse until smooth, but not pureed.
  3. Sift together flour, baking powder, baking soda, and salt. Set aside.
  4. In electric mixer, blend butter until creamy. Add sugar and blend until slightly fluffy. Beat in eggs and vanilla until well combined.
  5. Measure 1½ cups of orange and avocado blend and add to batter. Beat on medium speed until well blended.
  6. With mixer on low speed, gradually add dry ingredients, beating until incorporated.
  7. Fill cupcake liners with batter using a ¼ cup measure. Bake for 30-35 minutes until toothpick inserted in center of cupcake comes out clean. Check for doneness after 30 minutes Cool on wire racks completely before frosting.
  8. Serve warm or cool, with or without icing.
For icing
  1. Add all ingredients to electric mixer. Whip until smooth and fluffy. Refrigerate until ready to ice cupcakes. Also yummy eaten with a spoon or spread on a breakfast cupcake as if buttering.
Recipe Notes

***Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this recipe, use organic butter, eggs, sugar, flour and especially oranges and avocado if available.

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organic sugar

specks of orange peel

]]> https://theherbalbakeshoppe.com/recipe/orange-peel-avocado-breakfast-cupcakes/feed/ 0 Rosemary Chocolate Chip Biscotti https://theherbalbakeshoppe.com/recipe/rosemary-chocolate-chip-biscotti/ https://theherbalbakeshoppe.com/recipe/rosemary-chocolate-chip-biscotti/#respond Sat, 26 Sep 2015 20:41:02 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1212
rosemary biscotti ready to eatrosemary biscotti ready to eat
ingredientsingredients
cutting biscotticutting biscotti
biscotti slicesbiscotti slices
rosemary chocolate chip biscottirosemary chocolate chip biscotti

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Every morning, first thing, I drink a cup of tea. The warmth and mild stimulation, helps me feel the energy of the day. Perhaps a bit of a placebo, but I believe a critical component to my tea is approximately one teaspoon of my own herbal tincture formula, which includes about 9 drops of rosemary extract. A bit goes a long way, adds just a spike of pine flavoring and a myriad of inner value. I am specifically drawn to rosemary’s time-honored capacity to uplift my spirits, support and warm my circulation, and clear my head. Rosemary’s pungent strength inevitably peeks through as an herbal taste. In baking, the mixture of rich ingredients such as butter, eggs, milk, and oils help to balance its bite.

Rosemary Chocolate Chip Biscotti
The marriage of infusing rosemary in olive oil mellows its punch without losing its herbal benefits. There is no doubt that rosemary touches this biscotti making it savory and sweet, two favorites in the flavor world.
Servings Prep Time
32biscotti 25-30minutes
Cook Time
40minutes
Servings Prep Time
32biscotti 25-30minutes
Cook Time
40minutes
Ingredients
For biscotti
  • 3cups organic all-purpose flour
  • 2 tsp baking powder
  • 1/4tsp salt
  • 3 organic eggs
  • 1cup organic granulated sugar
  • 1cup rosemary infused oil
  • 1/3cup dried strawberries, chopped to small pieces
  • 2/3cup mini chocolate chips
  • 1tbsp rosemary leaves, chopped(1 sprig)
  • 1tsp vanilla extract
  • turbinado or granulated sugar for sprinkling on biscotti
For rosemary infused oil
  • 1/4cup rosemary leaves removed from stem(4-5 grams)
  • 6oz organic olive oil(180ml)
Instructions
For biscotti
  1. Combine flour, baking powder, and salt in small bowl. Set aside.
  2. In large mixing bowl, whisk eggs lightly. Add sugar and stir together with wooden spoon to combine. Add rosemary infused oil and stir until incorporated. It will look like the oil is separating from the eggs and sugar, but continue mixing and it will become smooth.
  3. Add dried strawberries, chocolate chips and chopped rosemary, stirring after each addition to incorporate. Stir in vanilla.
  4. Fold in dry ingredients in 3 additions.
  5. Refrigerate overnight divided into four equal portions, each wrapped in wax paper.
  6. When ready for baking, preheat oven to 350 degrees Fahrenheit. Grease cookie sheet.
  7. With wet hands, shape each batter portion into a small rectangular loaf. Place spaced evenly on cookie sheet.
  8. Bake for 20 minutes. Remove from oven and cool on wire rack for 10 minutes. Slice each loaf while still warm into ½ inch slices and place back on cookie sheet on side. Sprinkle with sugar.
  9. Bake 10 minutes. Turn over to other side, sprinkle with sugar and bake additional 10 minutes.
  10. As biscotti cools, it will become crisper in texture.
For rosemary infused oil
  1. Gently heat olive oil just until warm.
  2. Place rosemary leaves in glass jar with lid, pour warmed olive oil over rosemary and allow to infuse, covered for 14 days.
  3. Alternately, combine rosemary and olive oil in jar and keep gently warm, as in a yogurt maker, for 10-14 days.
Recipe Notes

*Using organic ingredients whenever possible, will make your baking all the more nourishing. For this biscotti use organic rosemary, organic olive oil, organic eggs, flour, and sugar if available.

]]> https://theherbalbakeshoppe.com/recipe/rosemary-chocolate-chip-biscotti/feed/ 0 Dandelion Fudge Brownies https://theherbalbakeshoppe.com/recipe/dandelion-fudge-brownies/ https://theherbalbakeshoppe.com/recipe/dandelion-fudge-brownies/#respond Wed, 23 Sep 2015 15:37:31 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1196
dandelion fudge browniedandelion fudge brownie
dandelion pureedandelion puree
cut browniescut brownies

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Dandelion Fudge Brownies
Eating leafy green vegetables takes on a whole new meaning here in these fudgy treats. They may not offer a full serving, but that would depend on how many brownies you eat.
Servings Prep Time
16brownies 25-30minutes
Cook Time
30minutes
Servings Prep Time
16brownies 25-30minutes
Cook Time
30minutes
Ingredients
For dandelion leaf puree
  • 1 bunch dandelion leaf greens(1-2 cups)
  • 1tbsp organic unsalted butter
  • 1-2 tbsp water
For brownies
  • 4ounces (1 stick) organic unsalted butter
  • 2ounces unsweetened chocolate
  • 2ounces semisweet chocolate
  • 3/4cup dandelion leaf puree
  • 2 organic eggs
  • 1 1/2cups (300g) organic granulated sugar
  • 1tsp vanilla extract
  • 1/8tsp kosher salt
  • 3/4cup organic all-purpose flour, sifted
  • 1/2cup milk chocolate chips
  • powdered sugar for dusting
Instructions
For dandelion puree
  1. In medium saucepan, bring 1 inch water to boil, add chopped dandelion greens and cover. Reduce heat to medium and cook for 5 minutes. Alternately, dandelion greens can be steamed over boiling water for 5 minutes.
  2. Immediately remove from heat and rinse with cold water to stop cooking. Place steamed dandelion greens into food processor with melted butter, process until pureed, adding water as needed to obtain smooth consistency.
  3. This does not have to be totally smooth, a coarse puree will work fine.
For brownies
  1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9 inch square pan by measuring a 12 inch piece of aluminum foil, turn pan upside down and place foil shiny side down over pan and shape by turning down sides and corners. Remove foil, turn pan right side up and place shaped foil into pan, pressing gently into place. Coat foil with butter either very soft or melted and spread all around with pastry brush or crumpled wax paper.
  2. Combine butter and chocolates into top of double boiler and place over hot water in bottom on moderate heat. Cover and heat until almost completely melted. Remove from heat, stir, and allow to sit covered until completely melted. Stir in dandelion puree and allow to cool slightly.
  3. In electric mixer, beat eggs for on high speed 30 seconds, no more, just until frothy and a bit increased in volume. Decrease to low speed, gradually add sugar, beating only 2-3 seconds after each addition. Add vanilla extract, salt, and chocolate mixture, scraping sides with rubber spatula and beating just until barely mixed.
  4. Add flour, continue to scrape bowl with spatula and beat until mixed. Stir in chocolate chips. It is important not to over mix batter to assure moist and fudgy consistency of brownies.
  5. Pour batter into prepared pan and smooth top. Bake for 35 minutes until toothpick inserted in center comes out barely clean. Do not over bake.
  6. Cool on wire rack for 45 minutes then refrigerate until completely cool before cutting. Slice with a sharp knife into 16 2inch squares and dust with powdered sugar. These can be wrapped individually and freeze nicely.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these brownies, use organic butter, sugar, eggs, and flour if available.

]]> https://theherbalbakeshoppe.com/recipe/dandelion-fudge-brownies/feed/ 0 Beet Chocolate Cupcakes https://theherbalbakeshoppe.com/recipe/beet-chocolate-cupcakes-2/ https://theherbalbakeshoppe.com/recipe/beet-chocolate-cupcakes-2/#comments Tue, 07 Jul 2015 22:55:31 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=553
Beet Chocolate CupcakesBeet Chocolate Cupcakes
Beet Chocolate CupcakesBeet Chocolate Cupcakes
Beet Chocolate CupcakesBeet Chocolate Cupcakes

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Beet Chocolate Cupcakes
Honesty or secrecy will be your dilemma with these moist, tender, rich chocolaty cakes because if you don’t tell that they are made with beets, no one will ever know.
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Ingredients
For cupcakes
  • 2 fresh large beets*or one 13.5 oz canned beets
  • 1¾cups organic all-purpose flour
  • 1½tsp baking soda
  • ¼tsp salt
  • 3oz unsweetened chocolate
  • 3 organic large eggs
  • 1½ cups organic granulated sugar
  • 1cup hazelnut oil
  • 1tsp vanilla extract
  • ½cup chocolate chipstossed in 1 TBS flour
For icing
  • ¼cup milk
  • 2oz unsweetened chocolatecoarsely chopped
  • ½cup organic unsalted buttersoftened
  • 3cups organic powdered sugarsifted
  • pinch of salt
Instructions
For pureed beets
  1. If using fresh beets, preheat oven to 425 °F. Wash beets well and trim tops and bottoms. Place in baking pan with a splash of water, cover and roast for 45-60 minutes until tender.
  2. Cool, then remove skins, cut into smaller pieces and puree in food processor. Canned beets are also fine to use, just open can, drain and puree.
For cupcakes
  1. Preheat oven to 350 °F. Line 2 cupcake pans with liners. Prepare the beets and set aside. These can be prepared ahead and refrigerated until ready to make cupcakes.
  2. Sift together the flour, baking soda, and salt.
  3. Melt chocolate by heating it in the top of a double boiler over warm water using medium heat, stirring until begins to melt. Remove from heat and cover with a paper towel to absorb steam and let stand until completely melted. Stir until smooth and cool slightly.
  4. In a large bowl, beat eggs with whisk just to mix. Then beat in sugar, hazelnut oil, vanilla, melted chocolate (ok if still slightly warm), and pureed beets; whisking to combine after each addition. Add sifted flour mixture and stir until combined. Mix in flour coated chocolate chips.
  5. Using ¼ cup measure, fill cupcake liners with batter. Bake for 18-20 minutes until toothpick inserted into cupcake comes out clean. Let cool in pans on wire rack for 2 minutes, then remove cupcakes and place on racks to cool completely. Prepare icing and ice when cupcakes are completely cooled.
For icing
  1. Warm milk in small saucepan over medium low heat, add chopped chocolate and stir, then remove from heat, cover, and allow chocolate to melt in milk, stir to combine.
  2. In large mixing bowl, beat butter with pinch of salt until soft and fluffy. Add sifted powdered sugar gradually, mixing after each addition. Add milk and chocolate mixture in small amounts, mixing until reach desired consistency.
Recipe Notes

*For 1½ cups beet puree

**Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cupcakes, use organic beets if you can find them and also organic flour, eggs, granulated sugar, powdered sugar, milk and unsalted butter.

]]> https://theherbalbakeshoppe.com/recipe/beet-chocolate-cupcakes-2/feed/ 2 Sage and Lemon Shortbread Cookies https://theherbalbakeshoppe.com/recipe/sage-and-lemon-shortbread-cookies/ https://theherbalbakeshoppe.com/recipe/sage-and-lemon-shortbread-cookies/#respond Tue, 07 Jul 2015 22:52:58 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=549
Sage and Lemon Shortbread CookiesSage and Lemon Shortbread Cookies
Sage and Lemon Shortbread CookiesSage and Lemon Shortbread Cookies
Sage and Lemon Shortbread Cookies IngredientsSage and Lemon Shortbread Cookies Ingredients
Dried SageDried Sage
SageSage

Right at the beginning of my herbal studies program, I received an assignment to choose an herb, single out one of its constituents and write a paper on them. I selected sage, first because I was clueless about the multitude of herbs from which to pick and second because I was going through a smudging stage. It is actually white sage not garden sage that is burned for clearing negativity, but as I said I had a lot to learn. Fast-forward four years and although I know more about herbs, I still am a novice at growing them. Sage again came to my rescue as a first success. So it is no surprise that one of my premier sweet experiments for the Herbal Bake Shoppe are these sage shortbread cookies.

Sage with its Latin name Salvia derived from salvere, to save, seems to be doing that for me. The word sage also signifies wisdom and calm judgment, like a scholar or sage advice. I need that. Energetically, sage is drying and helps drain dampness that shows up as excess secretions, like sweating or post-nasal drip. To achieve this benefit, it is better to drink it as a tea than eat it as a cookie. But shortbread is a classic afternoon tea accompaniment. On a rainy afternoon, these sweet and savory little treats combined with lemon, which can also be drying and a cup of sage tea may bring warming comfort. They freeze well and defrost quickly but are also quick to mix together anytime you need them.

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Sage and Lemon Shortbread Cookies
Servings Prep Time
32cookies 15minutes
Cook Time
35-40minutes
Servings Prep Time
32cookies 15minutes
Cook Time
35-40minutes
Ingredients
  • 1cup organic unsalted buttersoftened to room temperature
  • ½cup organic granulated sugar
  • ¼tsp salt
  • 1TBS fresh sage*finely chopped
  • 2¼cups organic all-purpose flour
  • grated zest from 1 large, fragrant lemon
Instructions
  1. Preheat oven to 325 °F. Have an 8x8 square cake pan ready.
  2. In large mixing bowl, combine softened butter, sugar and salt beating well until light and fluffy. Beating can be done either by hand with whisk or with electric mixer at medium speed. Blend in lemon zest and sage. Gradually add flour and mix until smooth.
  3. Once flour is totally added, use your hands to gently knead dough and form into a ball. Press dough into cake pan to fill all of pan and smooth out top.
  4. Bake for 35-38 minutes until just turns golden on edges and top.
  5. Cool about 15 minutes and while still warm, cut into 16 squares and then cut each square diagonally into a triangle. Cool completely on a wire rack and then remove from pan.
Recipe Notes

*A note on sage for this recipe: the more fragrant the sage, the more taste it will add to these cookies. I used sage that I grew in my garden that still had a strong aroma. After I picked the leaves, I dried and chopped them. You do not have to do this! You can buy fresh sage and let it dry for 24 hours by laying flat on a paper towel. The kitchen counter is fine. It is also totally ok to use dried sage, but decrease the amount to 2 teaspoons.

*Using organic ingredients makes your baked goods all the more nourishing. For this recipe, use organic sugar, butter, flour, and lemon zest if available.

]]> https://theherbalbakeshoppe.com/recipe/sage-and-lemon-shortbread-cookies/feed/ 0 Oregano and Chocolate Cookies https://theherbalbakeshoppe.com/recipe/oregano-and-chocolate-cookies/ https://theherbalbakeshoppe.com/recipe/oregano-and-chocolate-cookies/#respond Tue, 07 Jul 2015 22:48:38 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=542
Oregano and Chocolate Chip CookiesOregano and Chocolate Chip Cookies

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Oregano and Chocolate Cookies
Servings Prep Time
36cookies 20minutes
Servings Prep Time
36cookies 20minutes
Ingredients
  • 1/2cup fresh oregano leaf, choppedor 1/8 cup dried
  • 1/2cup (120ml) Madiera wine
  • 1/2 cup (48g) almond meal
  • 1/2cup + 2 tablespoons (78g) all-purpose organic flour
  • 3/4teaspoon baking powder
  • 1/2teaspoon cinnamon
  • 1/4teaspoon salt
  • 5tablespoons organic unsalted butter
  • 12ounces semisweet chocolate, chopped
  • 1cup (200g) divided organic granulated sugar
  • 3 organic eggs, room temperature
  • 1teaspoon vanilla extract
  • 1/2cup chocolate chips, milk chocolate
  • 1/2cup orgainc powdered sugar, sifted
Instructions
  1. Prepare decoction of oregano and Madeira wine. Place oregano into small saucepan, pour in Madeira and bring to simmer over medium low heat. Cover leaving lid ajar and simmer for 5 minutes. Remove from heat, cover tightly and allow to steep for 40 minutes until cool.
  2. You can make this ahead and store it, refrigerated in a glass jar.
  3. In small mixing bowl combine almond meal, flour, baking powder, cinnamon, and salt. Whisk lightly and set aside.
  4. In medium glass mixing bowl, melt butter in microwave for 1 minute. Add chopped chocolate and stir until melted. Add oregano and Madeira mixture, stirring to combine.
  5. In large mixing bowl, combine sugar and eggs and beat with whisk until thick and pale yellow, this can also be done on medium high speed in an electric mixer.
  6. Add vanilla and chocolate oregano mixture, stirring by hand to combine.
  7. Gradually fold in flour mixture until incorporated. Stir in chocolate chips.
  8. Cover bowl with plastic wrap and refrigerate overnight.
  9. When ready to bake, preheat oven to 325 degrees Fahrenheit.
  10. Combine ½ cup granulated sugar and ½ cup sifted powdered sugar in small bowl. Roll batter by the teaspoonful into small balls and then roll in sugars to coat.
  11. Place on ungreased baking sheets approximately 1 inch apart. Bake for 16-19 minutes until appear crisp and a bit cracked on the tops.
  12. Cool on pan for 5 minutes, then remove to wire racks and cool completely.
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