powdered herb – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Mon, 16 Oct 2017 19:59:32 +0000 en-US hourly 1 Butternut Squash Drop Biscuits with Quatre Espices https://theherbalbakeshoppe.com/recipe/butternut-squash-biscuits-quatre-espices/ https://theherbalbakeshoppe.com/recipe/butternut-squash-biscuits-quatre-espices/#respond Mon, 16 Oct 2017 19:59:31 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2269
butternut squash drop biscuitsbutternut squash drop biscuits
butternut squash for mashingbutternut squash for mashing
quatre espicesquatre espices
dropped and ready for ovendropped and ready for oven
out of ovenout of oven
fall spice biscuitsfall spice biscuits

I admit the arrival of fall I do not anticipate or relish because it makes me feel cold. And I don’t get excited by pumpkins. It’s strange to think that while fall activities and pumpkins have been married forever, the rise of pumpkin spice is attributed to Starbucks and their latte. It’s also slightly disturbing that as a culture, our taste preferences can be so influenced by a coffee chain.

Make no mistake, I love pumpkin pie and I love coffee. The PSL is totally yummy.

I’m sort of obsessed by the idea of baking with vegetables and fruits. But pumpkin spice baking over flows everywhere now. These biscuits came from the desire to vary the theme.

Butternut squash purees just as nicely as pumpkin to incorporate into batters. I think you could substitute it in any recipe. The spice blend I used was inspired by the Flavor Bible (an awesome book) that lists nutmeg, ginger, and cloves as spices that go well with winter squash. I actually did not know Quatre Espices was a culinary entity, but it turns out to be a staple spice mixture crucial to French cooking especially for charcuterie, beef stews, and rich braises.

One last housekeeping note, the reason squash equals fruit is the botanical rule specifies that edible plants with seeds are fruit.

Sending much fall warmth and love to you!

Butternut Squash Drop Biscuits with Quatre Espices
For the pumpkin spice lover looking for some variety but without swaying from the fall warming comfort. Drop biscuits are super easy and quick. These are infused with a aromatic and slightly exotic spice blend called quatre espice, a French inspired mixture of white pepper, nutmeg, ginger, and cloves.
Servings Prep Time
9biscuits 40minutes
Cook Time
15minutes
Servings Prep Time
9biscuits 40minutes
Cook Time
15minutes
Ingredients
  • 3/4cup butternut squash, mashed
  • 1/3cup organic whole milk
  • 1 1/2cup (180g) organic all-purpose flour
  • 1/4cup organic granulated sugar
  • 1tablespoon baking powder
  • 1teaspoon kosher saltif using sea salt decrease to 1/2 teaspoon
  • 1/2tablespoon white pepper, ground
  • 1/2tablespoon nutmeg, ground
  • 1teaspoon dried ginger, ground
  • 1/4teaspoon cloves, ground
  • 6tablespoons organic unsalted butter, cut into piecesto keep cold, cut butter then return to refrigerator until ready to use
Instructions
  1. Adjust oven racks to center of oven. Preheat oven to 425 Fahrenheit. Grease a baking sheet with butter.
  2. Peel and remove seeds from butternut squash. Chop into medium sized chunks. For peeling and chopping, cut off both stem ends. Peel with long strokes if you have a good peeler or if using a knife it may be easier to peel after cutting in half and then peel neck and round body separately. Slice neck into rounds then dice. Slice body in half, remove seeds with a spoon, then slice and dice strips.
  3. Bring a large pot of water to boil. Add butternut squash chunks and boil gently for 15-20 minutes until soft. Drain. Mash chunks with a potato masher or place in food processor and pulse to puree. If using a potato masher, try to get as smooth as possible, a fork may also be helpful.
  4. Measure 3/4 cup of butternut squash puree and place in small bowl. Reserve remainder for another use (add butter and salt for a dinner side dish).
  5. Whisk 1/3 cup milk into mashed butternut squash. Set aside.
  6. In large bowl, whisk together flour, sugar, baking powder, salt, white pepper, nutmeg, ginger, and cloves.
  7. Add cold butter cubes to flour mixture. Use a pastry cutter, two knives, or your fingers to combine until butter is incorporated and mixture looks like coarse crumbs.
  8. Make a well in center of flour and butter mixture and spoon in squash milk mixture. Gently fold squash into flour until all flour is moistened and squash is incorporated. Batter will be moist and sticky.
  9. Drop biscuit batter onto prepared baking sheet by large tablespoonfuls to make nine biscuits.
  10. Bake for 12-14 minutes until tops become golden brown. Cool on baking sheet for five minutes then remove with spatula to wire racks. Serve warm, reheated, or room temperature.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these biscuits use organic flour, butter, milk, and butternut squash if available.

]]> https://theherbalbakeshoppe.com/recipe/butternut-squash-biscuits-quatre-espices/feed/ 0 Rosemary Remembrance Truffles https://theherbalbakeshoppe.com/recipe/rosemary-remembrance-truffles/ https://theherbalbakeshoppe.com/recipe/rosemary-remembrance-truffles/#respond Fri, 06 Oct 2017 20:12:55 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2239
truffles for the memorytruffles for the memory
truffle ingredientstruffle ingredients
rosemary remembrance trufflesrosemary remembrance truffles
bite sized deliciousbite sized delicious
Can it be true that when I eat a truffle or two, I feel a pulsing in my forehead? Could it be truly rosemary and her companion herbs cause a brain stimulation? I want to believe and think it’s not a coincidence. I’m doing my own research, 10 out of 10 times this happens. Is that evidence?

Perhaps.

Shakespeare, Hamlet
Act 4, Scene 5
Ophelia: There’s rosemary, that’s for remembrance; pray, love, remember; and there is pansies, that is for thoughts… There’s fennel for you, and columbines, there’s rue for you and here’s some for me; we may call it herb of grace o’ Sundays. O you must wear your rue with a difference. There’s a daisy. I would give you some violets, but they wither’d all when my father died. They say he made a good end. – (sings) “For bonny sweet Robin is all my joy”

Ophelia’s rambling, somewhat confused speech refers to symbolic flower associations all related to the circumstances surrounding her father’s death. She begins with rosemary it seems, not for memories, but because she knows that it along with the other plants she mentions help to relieve pain of the heart. Her reference to remembrance translates to an English funeral tradition where those grieving laid rosemary bunches onto their loved one’s coffins as a symbol that they would never forget.

I’m not sure how the idea that rosemary will help with memory retention or recall became so intertwined with this quote, but tradition and modern science support it. Rosemary’s chemical constituents increase the uptake of cellular oxygen in the brain to support and stimulate memory. Herbalists know it as a vital formula ingredient for mental clarity.

I invite you to do your own experiment. You can easily make these truffles; the hardest part is collecting the herb powders. I promise the research will also be delicious.

Last, as I write this, the current world chaos and constant tragedy pull my heart to sadness over and over. I identify with Ophelia’s madness, despair, and grief. I’m not sure what else there is to say.

Rosemary Remembrance Truffles
A herbal powder blend for mental clarity and remembrance of the heart. This sweetest of herbal medicine making is inspired by Rosemary Gladstar and her basic recipe for herbal balls. Please refer to her many wonderful books and look to them often for the wisdom of a great herbalist.
Servings Prep Time
24balls 20minutes
Servings Prep Time
24balls 20minutes
Ingredients
For herb powder blend
  • 2teaspoons tulsi powder (holy basil)
  • 2teaspoons chaga mushroom powder
  • 1teaspoon bacopa powder
  • 1 teaspoon gotu kola powder
  • 1/2teaspoon rosemary powder
For truffles
  • 1/2cup walnuts, groundfor coating truffles
  • 1/2cup organic tahinisesame seed butter
  • 1/4cup organic raw honey
  • 5 1/2tbsp herbal blend powder
  • 1tbsp goji berries, dried
  • 3tbsp unsweetened cacao powder
Instructions
  1. If using walnut pieces, chop fine. Put nuts into a food processor and pulse for a few seconds at a time until chopped, being careful not to turn to paste. Remove chopped walnuts to a rimmed plate and set aside. If using walnut meal, measure onto plate and set aside.
  2. Measure and mix herb powders together in a small bowl. Sir together gently so as not to disturb powder as it is light and may disperse a bit into the air.
  3. In medium mixing bowl, combine tahini and honey and stir together until smooth.
  4. Add herb powders and mix together to form a thick batter.
  5. Stir in goji berries and cacao powder. Add enough cacao powder so mixture resembles a dough.
  6. Form into 1 teaspoon balls by rolling between your palms and then coat with chopped walnuts.
  7. Store covered and refrigerated. Truffles will keep for 2-3 weeks.
Recipe Notes

* I purchased the powdered herbs for these truffles from Mountain Rose Herbs and Banyan Botanicals.

* Using organic ingredients will make these truffles even more nourishing. If available, use organic tahini, honey, cocoa powder, and herbs.

]]> https://theherbalbakeshoppe.com/recipe/rosemary-remembrance-truffles/feed/ 0 Vegan Tulsi Chocolate Chip Cookies https://theherbalbakeshoppe.com/recipe/vegan-tulsi-chocolate-chip-cookies/ https://theherbalbakeshoppe.com/recipe/vegan-tulsi-chocolate-chip-cookies/#respond Tue, 04 Apr 2017 19:06:49 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1979
gluten free chocolate chip cookiesgluten free chocolate chip cookies
recipe planning with tulsirecipe planning with tulsi
tulsi chocolate chip chickpea flour cookiestulsi chocolate chip chickpea flour cookies

These cookies were inspired by: http://www.valisesetgourmandises.com/vegan-chickpea-flour-chocolate-chip-cookies/#.WN_VyCMrJO0

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

Making these cookies triggered a contemplative moment for me. Of course, people love baking cookies because they taste delicious. But, perhaps more critical, cookies blend up in no time and super easily. Ok, I know that’s no great revelation, but I’ve never truly got that before, like in my soul.

I’ve been baking cakes for my “becoming a better baker project” and they take a lot of time. Cakes also use large amounts of sugar, butter, eggs, and flour. When I took a break from the project and baked these cookies with none of the aforementioned ingredients and in literally under 30 minutes, I experienced an instant cookie love. I felt it in my soul, easy and delicious, not to mention frugal and sustainable, but that also relates to ingredient choices. (Click here if you would like to read more about my project.)

I’ve also decided cookies champion powdered herbs better than any other herb form like tea, syrup, extractions etc. Teas, syrups, honey seem to disrupt batter proportions creating liquid imbalances. Concentrated extractions are added in such small amounts, you may not even know they are there. There may be solutions, but I’m still working them out.

So, two discoveries in one cookie, I like that. Still in progress… uncovering ultimate ways to bake with alternative flours, sweeteners, and moistening ingredients.

Vegan Tulsi Chocolate Chip Cookies
Tulsi, also known as holy basil, is a definite member of the top ten herbs to love. These cookies are a great way to get to know it better. Its flavor is a blend of mellow clove, licorice and citrus with a slight hint of its sweet basil cousin. In India, tulsi’s original home, chickpea flour is a common ingredient in flatbreads. It seems natural to combine them together into a gluten free chocolate chip cookie.
Servings Prep Time
24cookies 25minutes
Cook Time
8-10minutes
Servings Prep Time
24cookies 25minutes
Cook Time
8-10minutes
Ingredients
  • 2/3cup (165g) garbanzo bean flour, chilledI used Bob's Red Mill
  • 1/4cup (50g) granulated organic sugar
  • 1teaspoon baking soda
  • 1/4tsp salt
  • 1 tablespoon tulsi, powdered
  • 1/3cup coconut oil, melted
  • 1/3cup maple syrup
  • 2teaspoon lime juice
  • 2teaspoon vanilla extract
  • 1/3cup chocolate chips
Instructions
  1. Place garbanzo bean flour in refrigerator to chill for at least 30 minutes. This will help the cookies to keep their shape while they are baking.
  2. Line two baking sheets with parchment paper. Adjust oven racks so rack is in center of oven. Preheat to 350°F.
  3. In large mixing bowl, combine flour, sugar, baking soda, salt and tulsi powder.
  4. Place coconut oil in a medium sized mixing bowl and if hardened, microwave for a few seconds until turns to liquid. Add maple syrup, vanilla extract, and lime juice. Stir to combine.
  5. Pour wet ingredients into dry and mix well with wooden spoon. If batter seems to dry, add a bit more lime juice.
  6. Stir in chocolate chips.
  7. Using a tablespoon to measure batter, roll with hands into balls. Place on baking sheet and press down gently with fingers.
  8. Bake 8-10 minutes, checking after 8 minutes to make sure cookies are not overcooked. They should still be soft and will harden as they cool. Cool on wire racks.
Recipe Notes

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic sugar, flour, coconut oil, maple syrup and lime juice if available.

tulsi powder

]]> https://theherbalbakeshoppe.com/recipe/vegan-tulsi-chocolate-chip-cookies/feed/ 0 Cardamom Gluten-Free Banana Bread https://theherbalbakeshoppe.com/recipe/cardamom-gluten-free-banana-bread/ https://theherbalbakeshoppe.com/recipe/cardamom-gluten-free-banana-bread/#respond Mon, 13 Feb 2017 19:36:37 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1853

I dwell in an aversion to Valentine’s Day camp. Admitting this feels wrong and unromantic. My disdain isn’t really about the common complaint that love should be celebrated every day rather than just on one or by sending flowers, candy and cards. Without getting too dramatic, it’s more about the pressure to be happy when perhaps I’m not, feeling lonely and let down if I don’t have a valentine, and associated unpleasant memories. But even with these extremely negative thoughts, the idea still holds a tender place in my heart. The New York Times Cooking email that I receive almost daily recommends cooking at home for those you love this year rather than eating out and I love that. Baking inspiration flood social media feeds and websites I follow. Delicious looking chocolate raspberry or red velvet or hibiscus or rose flavored treats spread a kind of love that baking does like nothing else. What is not to love about that? Baking and my children make wonderful sweethearts.

I was working on my own valentine-ish creations but they still need help, so instead I pulled out an old notecard recipe copied from my mom for something I absolutely know will be delicious. I altered this banana bread a bit to make it gluten-free because my daughter likes to eat that way and added more spice to warm it up for extra love twist. There’s no red or pink, but there is chocolate inside and it will be filled with love and made with a warm heart.

Because some ingredients may be hard to find, links are provided to facilitate ease of purchase. 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.

Cardamom Gluten-Free Banana Bread
Chai spices warm up this banana bread. In addition to cardamom, cinnamon, ginger, cloves, and allspice lend a touch of exotic. A mix of rice and coconut flours make for a moist but light loaf.
Servings Prep Time
1loaf 25minutes
Cook Time
1hour
Servings Prep Time
1loaf 25minutes
Cook Time
1hour
Ingredients
  • 1cup (140g) white rice flour
  • 1/4cup (27.5g) coconut flour
  • 1teaspoon baking soda
  • 1/2teaspoon salt
  • 1 1/2teaspoon cinnamon
  • 1teaspoon cardamom
  • 1/2teaspoon ginger
  • 1/4teaspoon allspice
  • 1/8teaspoon cloves
  • 1/8teaspoon black pepper
  • 1/2cup (1 stick) organic unsalted butter, softened
  • 1/2cup (100g) organic granulated sugar
  • 2 organic eggs
  • 1 1/2cups mashed bananas (4-5)
  • 1/4 cup organic whole milk
  • 1/2cup gluten-free rolled oats
  • 1/2cup chocolate chips, semi-sweet
Instructions
  1. Preheat oven to 350°F. Prepare a 9x5x3 inch loaf pan by greasing with butter.
  2. In medium bowl, whisk together rice flour, coconut flour, baking soda, salt, cinnamon, cardamom, ginger, allspice, cloves, and black pepper. Set aside.
  3. Place softened butter in bowl of electric mixer and with paddle attachment, cream for about 30 seconds. Add sugar and continue to beat until light and fluffy.
  4. Beat in eggs until well combined. Mixture will look chunky.
  5. Add dry ingredients in two additions, alternating with bananas and milk beating after each addition until just incorporated. First add 1/2 dry ingredients, then 1/2 milk, then 1/2 bananas, then repeat.
  6. Remove from electric mixer and stir in oats and chocolate chips with a wooden spoon.
  7. Pour batter into prepared loaf pan and smooth top. Bake for 1 hour until toothpick inserted in center comes out clean.
  8. Cool for at least 10 minutes in pan, then turn out onto wire rack and cool completely.
Recipe Notes

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For this banana bread use organic flours, sugar, eggs, butter and milk if available.

cardamom powder

]]> https://theherbalbakeshoppe.com/recipe/cardamom-gluten-free-banana-bread/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 Orange Zest Chocolate Crinkle Cookies https://theherbalbakeshoppe.com/recipe/orange-zest-chocolate-crinkle-cookies/ https://theherbalbakeshoppe.com/recipe/orange-zest-chocolate-crinkle-cookies/#respond Fri, 09 Dec 2016 17:38:16 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1799
cookies-on-a-platecookies-on-a-plate
orange-peel-purchasedorange-peel-purchased
dried-orange-peeldried-orange-peel
out-of-the-ovenout-of-the-oven
crinkle-cookiescrinkle-cookies
You find no grated rind in these cookies. The zest comes from dried and powdered orange peel. Dried orange peel, not your typical herbal image, holds the designation nonetheless. Although, we eat the fruit and discard the peel except for occasional flavoring additions, orange rind possesses nutrient treasures like carotene, vitamin C, folic acid, and essential oils. Traditional Chinese Medicine values dried orange peel to move stagnant energy (qi) and as a digestive bitter. Translation: orange peel improves digestion and may relieve gas, bloating, and nausea. It can also ease head cold symptoms like stuffiness and mucous filled coughs. While adding a few tablespoons to these cookies won’t actually cure a cold, the bitter balances the sweetness making for good medicine of the soul.

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-purchased

Orange Zest Chocolate Crinkle Cookies
The orange/chocolate combination merges not only in flavor but also bitter with sweet for cookies to love anytime. The chocolate peaking through the powdered sugar like a sprinkling of snow turns them to a holiday festive must.
Servings Prep Time
60cookies 20minutes
Cook Time Passive Time
25minutes 4hours refrigeration
Servings Prep Time
60cookies 20minutes
Cook Time Passive Time
25minutes 4hours refrigeration
Ingredients
  • 1 cup (100g) unsweetened dark chocolate cocoa powderi used Valhrona
  • 1 1/2cup (300g) organic granulated sugar
  • 1/2cup (120ml) avocado oilcan substitute other organic vegetable oil
  • 4 organic eggs
  • 2tsp vanilla extract
  • 2cup (250g) all-purpose organic flour
  • 2tsp baking powder
  • 3tbsp ground dried orange peeluse coffee grinder to powder
  • 1/2tsp salt
  • 1/2cup (62.5g) confectioner's sugar
Instructions
  1. If drying your own orange peel, use organic oranges. Add dried orange peel chunks to a coffee grinder and pulse until ground to powder.
  2. In bowl of electric mixer, combine cocoa powder, sugar and avocado oil. Fit mixer with paddle attachment and mix on medium-low until forms a shiny, dark brown dough-like mixture. Alternately, mix by hand using a wooden spoon.
  3. Add eggs, one at a time, beating after each on medium low for about 30 seconds until blended. Add vanilla extract and beat thoroughly.
  4. In small bowl, whisk together flour, baking powder, salt, and 1½ tablespoons ground orange peel. Add one half of dried ingredients to chocolate mixture, beat on low until just beginning to blend, then add rest. Beat on low until just combined being careful not to over mix.
  5. Cover cookie dough and chill in refrigerator for at least 4 hours or overnight.
  6. When ready to bake, preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  7. Place the confectioner’s sugar in a wide bottom dish. Whisk in remaining powdered orange peel.
  8. Roll dough by the teaspoonful with your hands into one-inch balls. Then roll in confectioners’ sugar to coat well.
  9. Place coated balls on lined baking sheets with just enough space for small amount of spreading. You should be able to fit about 15-18 cookies on each tray. You will need to make 2 batches.
  10. Bake for 10-12 minutes. Cool 1-2 minutes and then remove to wire racks.
Recipe Notes

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

dried orange peel

**Inspired by Garrett McCord’s Chocolate Crinkles posted on simplyrecipes.com. Here is the link
dried-orange-peelcrinkle-cookies

]]> https://theherbalbakeshoppe.com/recipe/orange-zest-chocolate-crinkle-cookies/feed/ 0 Flax Seed Blueberry and Nectarine Cobbler https://theherbalbakeshoppe.com/recipe/flax-seed-blueberry-nectarine-cobbler/ https://theherbalbakeshoppe.com/recipe/flax-seed-blueberry-nectarine-cobbler/#respond Sun, 31 Jul 2016 18:25:47 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1694
flax blueberry nectarine cobblerflax blueberry nectarine cobbler
ground flax mealground flax meal
blueberries + nectarinesblueberries + nectarines
ready for the ovenready for the oven
golden brown toppinggolden brown topping
cobbler for twocobbler for two

Flax seeds, a source of omega 3 fatty acids and fiber, instantly transform your kitchen into an herbal apothecary. They contain a high percentage of mucilage, best for helping with dryness. Dry coughs, sore irritated throats, dry skin, gastritis, and constipation are all times when extra flax seeds are beneficial.

But do you think of flax as a plant? I really didn’t until I received flax seeds in the herbal garden seed starter set I ordered from Mountain Rose Herbs. They looked identical to what I buy in supermarkets, but never thought of as seeds to plant. I did plant them, though, and they grew into these lovely tall, but delicate stalks with lavender flowers. I still lean toward convenience and used ground flax meal for this cobbler. Truly, though, it is best to grind flax from the seeds just prior to using to maximize their freshness.

Flax Seed Blueberry and Nectarine Cobbler
Adding flax seeds to fruit desserts, like this cobbler, brings culinary herbal medicine to a high degree of delicious.
Servings Prep Time
12servings 15minutes
Cook Time
45minutes
Servings Prep Time
12servings 15minutes
Cook Time
45minutes
Ingredients
  • 4 1/2cups (500g) blueberries
  • 1medium nectarine, sliced into chunks (150g)
  • 1/2cup (1 stick) organic unsalted butter
  • 1cup (150g) spelt flour
  • 1cup (200g) organic brown sugar
  • 3tbsp ground flax seed
  • 1tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp salt
  • 1/2tsp cinnamon
  • 2tsp vanilla extract
  • 1cup buttermilk
Instructions
  1. Wash blueberries and lay out on paper towels to dry. Peel nectarine and cut into bite sized chunks.
  2. Preheat oven to 350°F. While oven is preheating, place butter in a 13”x9” baking dish. Put baking dish with butter into oven for about 5 minutes until butter is melted. Remove from baking dish from oven and set aside. Continue to preheat oven.
  3. In medium mixing bowl, combine spelt flour, brown sugar, ground flax seeds, baking powder, baking soda, salt and cinnamon. Whisk together to combine and break up any lumps with your fingers.
  4. Add vanilla and buttermilk. Whisk to combine.
  5. Spoon batter evenly into baking dish on top of melted butter. Do not stir or mix.
  6. Place blueberries on top of batter to completely cover. Place nectarine chunks evenly over blueberries. Do not stir or mix fruit into batter.
  7. Bake uncovered for 45 minutes until crust is golden brown.
  8. Cool 10 minutes. This cobbler is best warm. It can be stored in the refrigerator and warmed in low oven or microwave prior to serving.
Recipe Notes

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

flax blueberry nectarine cobbler

]]> https://theherbalbakeshoppe.com/recipe/flax-seed-blueberry-nectarine-cobbler/feed/ 0 S’more Cookies featuring Marshmallow Root https://theherbalbakeshoppe.com/recipe/smore-cookies-featuring-marshmallow-root/ https://theherbalbakeshoppe.com/recipe/smore-cookies-featuring-marshmallow-root/#respond Thu, 14 Jul 2016 19:36:44 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1673
s’more cookies with flowerss’more cookies with flowers
marshmallow flowermarshmallow flower
marshmallow root powdermarshmallow root powder
thicker cold infusionthicker cold infusion
cocoa powders for cookiescocoa powders for cookies
making marshmallow crememaking marshmallow creme
chocolate cookies in marshmallow shapechocolate cookies in marshmallow shape
vase and platevase and plate

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.

The idea behind baking so entices me that my less than perfect outcomes often become disappointing. Intellectually, I understand that practice is the mode to achieving better and if my recipe doesn’t come out well that doesn’t mean failure. But in our social media world, I struggle not to envy all the irresistible, scrumptious looking photos and compare and feel lacking.

Recently, I decided to make marshmallows, which in their most original form were made with the root of the marshmallow plant, for which they are named. There are not many photos of homemade marshmallows roaming on Instagram to evaluate myself; besides how could the fluffy white sweets be made from roots? The recipes I found used gelatin but I chose not to use it so I could experiment with marshmallow root’s ability to thicken. It is reputed in herbalism as a mucilaginous herb, which means it holds water making a gooey tea consistency. On my first try, I realized I was making more of a lovely marshmallow crème with an icing like smoothness. At first I was discouraged, then vowed to give real marshmallows a second try. But I realized the crème was too good to not use. With the inspiration of the awe-inspiring Claire Ptak and her whoopee pies, these cookies offer a different take on the homemade s’mores I set out to make. I’m still working on them and marshmallows.

S'more Cookies featuring Marshmallow Root
Perhaps these are more of a chocolate sandwich cookie filled with marshmallow creme than a s'more. They also take longer to make and have more steps. But I think they will still inspire asking for one more.
Servings Prep Time
18sandwich cookies 60minutes, plus refrigeration time
Cook Time
15minutes
Servings Prep Time
18sandwich cookies 60minutes, plus refrigeration time
Cook Time
15minutes
Ingredients
For marshmallow creme
  • 1tsp marshmallow root, powdered
  • 3/4cup water
  • 3/4cup + 1/8 cup organic granulated sugar
  • 1 egg white
  • pinch kosher salt
  • 1/2tbsp vanilla extract
For chocolate cookies
  • 1 1/4cup (185g) organic whole wheat flour
  • 1/2cup (59g) dark cocoa powderI use Valhrona
  • 1/4cup (29.5g) unsweetened cocoa powderI use Dagoba
  • 1 1/4tsp baking powder
  • 1/2tsp sea salt
  • 3/4cup (175g) organic unsalted butter, softened
  • 1 1/4cup (250g) organic granulated sugar
  • 1 egg, organic
  • 1/2tsp vanilla extract
For s'more cookie assembly
  • 36 chocolate cookies
  • 1/2cup marsmallow creme
  • 4-5 graham crackers, crumbled
Instructions
For marshmallow creme
  1. Prepare marshmallow root tea. Combine marshmallow root powder and water in small saucepan. On medium heat, warm just until starts to bubble. Stir to make sure marshmallow root is dissolved. Cover, remove from heat and steep for 30 minutes.
  2. Line a strainer with cheesecloth and set over a wide bowl. Pour marshmallow tea through strainer and press on any thickened liquid to extract as much as possible into bowl. Measure ½ cup and return to saucepan.
  3. Add 1/8 cup sugar to marshmallow tea, heat on medium-high until comes to boil. Stir to dissolve sugar. Reduce heat to lowest setting and gently simmer with lid slightly ajar for 10 minutes.
  4. While marshmallow syrup is simmering, prepare a double boiler. Add 1 inch of water to bottom saucepan and bring to gentle boil. In top of double boiler, combine egg white, ¾ cup sugar, salt and vanilla extract. Place inside bottom boiling water and heat to dissolve sugar, whisking constantly for approximately two minutes.
  5. If you have a candy thermometer, insert on side of egg white mixture. Add ¼ cup plus 2 tablespoons marshmallow syrup. Continue whisking constantly for approximately 5-8 minutes until thermometer registers 150°F and mixture looks shiny and glossy.
  6. Remove top of double boiler and place on a trivet or potholder. With hand held electric beater fitted with whisk attachments, beat on high until mixture forms stiff peaks.
  7. Spoon marshmallow crème into a bowl and refrigerate until ready to fill cookies. This can be made up to 2 days in advance and stored refrigerated until ready to use.
For chocolate cookies
  1. In small mixing bowl, combine flour, both cocoa powders, baking powder, and salt. Set aside.
  2. In standing mixer with whisk attachment, beat together softened butter and sugar until smooth and creamy.
  3. Add egg and vanilla extract and beat until well combined. Scrape down sides as needed. Remove bowl from mixer.
  4. Sift dry ingredients into butter sugar egg mixture. Fold in gently just until all dry ingredients are moistened and resembles a crumbly dough.
  5. Place two large pieces of waxed paper on your work surface. Dividing dough in half, spoon and scrape each half off crumbly dough out onto its own waxed paper piece.
  6. Work with one half at a time. Fold waxed paper over dough and with hands begin to shape dough into a log. Dough should easily come together as it is rolled covered with waxed paper. Log should measure approximately 1½ inch in diameter but does not have to be a perfect circle. Completely cover with waxed paper and twist ends to close.
  7. Place dough logs into refrigerator for at least 2 hours.
  8. When ready to bake, preheat oven to 325°F. Line two baking sheets with parchment paper.
  9. Remove dough from refrigerator and working with one log at a time, slice with a sharp knife into ¼ inch thick circles. Place dough circles on baking sheet approximately one inch apart. Dough cuts easily if cold, If it becomes too soft to cut, put back into refrigerator for a few minutes.
  10. Bake 10-15 minutes, checking after 10 minutes to make sure cookies are not becoming burnt on edges. They should remain soft. Cool completely on wire racks.
For s'more cookie assembly
  1. When chocolate cookies are completely cool, fill with marshmallow creme and crumbled graham crackers.
  2. Turn one chocolate cookie upside down for flat side. Place 1 teaspoon of marshmallow creme in center of cookie. Use a second spoon to push creme off teaspoon onto cookie.
  3. Sprinkle marshmallow creme with crumbled graham crackers.
  4. Press a second chocolate cookie, flat side down, gently on top of creme and graham cracker crumbs to make a sandwich. Sprinkle a few graham cracker crumbs around the sides of marshmallow creme as it presses to the end of the cookies.
  5. These are best stored refrigerated, but removed a few minutes before eating to soften.
Recipe Notes

*Using organic ingredients in baking whenever possible will make for more nourishing treats. For these cookies, use organic flour, butter, eggs, sugar, and cocoa if available.

*I made homemade graham crackers, but this is not necessary! I was planning to make traditional homemade s'mores which is why I made them, truly.

marshmallow root powder

plate of s'more cookies
marshmallow flower

]]> https://theherbalbakeshoppe.com/recipe/smore-cookies-featuring-marshmallow-root/feed/ 0 Soothing Herb Blend Mini Crumb Muffins https://theherbalbakeshoppe.com/recipe/soothing-herb-blend-mini-crumb-muffins/ https://theherbalbakeshoppe.com/recipe/soothing-herb-blend-mini-crumb-muffins/#respond Thu, 30 Jun 2016 19:44:10 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1639
soothing herb blend crumb muffinssoothing herb blend crumb muffins
muffin samples at marketmuffin samples at market
three blends for salethree blends for sale
blend of linden, lemon balm, rose, tulsiblend of linden, lemon balm, rose, tulsi
muffin bitemuffin bite
soothing herbal tea blendsoothing herbal tea blend
powdered herbspowdered herbs
muffins and herbsmuffins and herbs
three muffins on displaythree muffins on display

Interesting human behavior story…

Last weekend, for the first time ever, I sold jars of herbal blends at a local craft market. I wanted to talk to people, to gather ideas and see what people are interested in so I can be more useful. I sold very few jars, but I did learn from people’s reactions. I had samples of baked treats made with the three herbal blends to show diversity of use besides making tea or taking them in a pill. These mini muffins were one of the samples and I displayed them in a cake stand with a clear cover. There were only a couple of people who asked me about them and when I explained what they were, very few people even took one.

So here is the interesting behavior… In the middle of the day I left my table for a bit to get a much needed iced coffee. As I walked back through the park where the market tables were set up, I saw my table in the distance. I realized that there was a steady stream of people approaching, lifting the lid of the cake stand and taking muffins. When I got back about 75% were gone! Crazy. When no one was there, people were willing to try even though there was no label as to what they were made with, but when I was there explaining, the no thank-you’s were abundant. I’m not sure if this means that the thought of eating dried herbs baked into a muffin was unappealing or if they were just shy or worried they would not like and then be embarrassed to say so. Which ever, I hope you try for yourself. They have a few steps, none of which is hard and are deliciously different.

Although the tea blend is a mix of calming herbs, I am not sure eating in a muffin will do that, maybe a tiny bit. And would you try them if they were a sample at a craft market table? Please leave me a comment below.

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.

Soothing Herb Blend Mini Crumb Muffins
Please don't worry if you don't have all the herbs for the blend, these muffins can be made with any combination such as lemon balm and holy basil or just one single herb. I would be happy to send you the herbal blend, too! Just send me a note at dina@theherbalbakeshoppe.com
Servings Prep Time
48mini muffins 40minutes
Cook Time
15minutes
Servings Prep Time
48mini muffins 40minutes
Cook Time
15minutes
Ingredients
Soothing Herb Blend
  • 1tbsp dried linden flower
  • 1tbsp dried lemon balm
  • 1tbsp dried holy basilalso known as tulsi
  • 1/2tbsp dried rose petalsuse only organic roses if drying yourself
Herb infused honey
  • 6ounces soothing herbal tea blend
  • 8ounces honey
For Crumb topping
  • 1/4cup organic granulated sugar
  • 1/4cup organic light brown sugar
  • 1/2tsp cinnamon
  • 1/8tsp salt
  • 1/4cup unsalted butter melted1/2 stick
  • 2/3cup organic all-purpose flour
For Muffins
  • 2 1/4cup organic all-purpose flour281.25grams
  • 2tsp baking powder
  • 1 tsp baking soda
  • 1/2tsp salt
  • 1tbsp lemon zest, grated
  • 2/3cup organic unsalted butter, melted
  • 2/3cup herb infused honey
  • 3/4cup organic whole milk
Instructions
For herbal blend
  1. Combine all dried herbs, mix to blend. Using a coffee grinder, grind to fine powder.
For herb infused honey
  1. Prepare a double boiler with 1 inch of water in bottom. Bring to gentle boil.
  2. Combine powdered herb blend and honey in top of double boiler. Stir with a wooden chopstick. Cover, Turn heat to lowest setting and gently heat for 6 hours.
  3. Strain honey while still warm using a strainer covered in cheesecloth set over a 1 cup glass measure. You may have slightly less than needed amount of 2/3 cup, add plain honey if needed.
For crumb topping
  1. Preheat over to 375°F. Line small baking sheet with parchment paper.
  2. Combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir with a rubber spatula until just moistened.
  3. Spread mixture on lined baking sheet and bake for 15 minutes until dry. Break up with fork into small crumbs if needed. Cool completely before topping muffins.
For muffins
  1. Preheat oven to 400°F.
  2. Line mini muffin pans with mini muffin liners. If you do not have mini muffin pans, these can be made as regular sized muffins.
  3. In large mixing bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
  4. In medium mixing bowl, combine cooled melted butter and honey. Whisk to blend. Lightly beat eggs, then add to butter and honey mixture and whisk to blend.
  5. Add milk and whisk to blend well.
  6. Make a well in center of dry ingredients. Pour in wet ingredients and stir gently to combine only until there are no remaining dry spots. Avoid overmixing as much as possible.
  7. Spoon by teaspoonfuls into lined muffin pan to fill 3/4 full. Sprinkle on crumb topping to cover top as much as desired.
  8. Bake for 12 minutes. If using regular sized muffin pan, increase baking time to 18-20 minutes. Test with a toothpick.
  9. Allow to stand in pan for 10 minutes then remove to cool completely on wire racks. These freeze well packed in air-tight containers.
  10. Optional: dust with powdered sugar before serving
Recipe Notes

*I would be happy to send you a sample of the herbal blend to try, just send me a note at dina@theherbalbakeshoppe.com

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

blend of linden, lemon balm, rose, tulsi
muffins and herbs

]]> https://theherbalbakeshoppe.com/recipe/soothing-herb-blend-mini-crumb-muffins/feed/ 0 Red Clover Herb Blend BonBons https://theherbalbakeshoppe.com/recipe/red-clover-herb-blend-bonbons/ https://theherbalbakeshoppe.com/recipe/red-clover-herb-blend-bonbons/#respond Mon, 30 May 2016 16:43:37 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1601
red clover bonbonsred clover bonbons
red clover budsred clover buds
herbal blendherbal blend
powdered herbspowdered herbs
nut buttter and honeynut buttter and honey
ingredients in bowlingredients in bowl
inside a bonboninside a bonbon

I think it’s hard to bake. It takes time, time that I don’t always have especially when there are piles of laundry to do, dogs to walk, a house to clean, writing and researching to do and it is enough that I feed my children breakfast lunch and dinner. And when I do bake, my results never look like the perfect pictures I see on Instagram and all the food blogs I follow. Sometimes I get frustrated, despite the time and money spent on ingredients, I throw it all in the garbage.

But I love to bake. I am not sure why. It may be the challenge, perhaps the result will be that success I have been waiting for, the breakthrough that makes me a talented baker. It may be the alchemy, for how can the mixing of simple ingredients produce such joy? Sometimes it just feels so good to work through all of the steps, therapeutic almost. And it’s interesting because people like to know what you are baking. I would love the day to come when it’s easier for me. Someone told me recently the key to enticing people to bake with herbs is to make it easy. So, there is my goal for myself and for others.

These bonbons are not actually baking, but they’re easy. The most labor intense part is rolling the dough-like batter into balls. But once finished, you’ll have a large supply of instant snacks that keep for a long time in the fridge.

Red Clover Herb Blend BonBons
Eating one or two of these bonbons is super satisfying so even though they taste chocolate-nutty yum, I don’t think you will feel tempted to eat many at one time.
Servings Prep Time
30balls 30minutes
Servings Prep Time
30balls 30minutes
Ingredients
For red clover herb blend
  • 1/4cup red clover buds, dried
  • 1/4cup oat straw, dried
  • 1/2cup dandelion leaf, dried
  • 1/2cup nettle leaf, dried
For bonbons
  • 2cup organic tahinisesame seed butter
  • 1cup organic almond butter
  • ½cup organic raw honey
  • 5tbsp red clover herb blend, powdered
  • 2 1/2tbsp ground flax seed
  • 1/2cup cocoa powder
  • 1cup granola, groundfor coating bonbons
Instructions
For red clover herbal blend
  1. Measure and mix herbs together in a small bowl.
  2. Using coffee grinder, blend mixture for about 10 seconds until fine powder.
  3. Let stand for about 2 minutes to allow powder to settle before uncovering.
For bonbons
  1. Combine tahini, almond butter, and honey in large bowl and mix to form a paste.
  2. Add flax seed, cocoa powder, and powdered herbs and mix to combine. Add more cocoa if needed to thicken and form soft dough.
  3. Chill in refrigerator at least 30 minutes prior to rolling and coating.
  4. Whirl granola in a coffee grinder until coarsely ground, not a fine powder like herb blend but with no large pieces remaining.
  5. Roll into small balls about 1 tablespoon in size. May also roll smaller if desired. Spread ground granola on flat plate and roll bonbons to coat.
  6. Store in covered container, refrigerated these will last for about 2 weeks.
Recipe Notes

* Any combination of dried herbs can be powdered and used in these bonbons if the listed herbs are not available. These are especially delicious made with only red clover buds. Just powder herbs and add in proper amount to other ingredients.

* Using organic ingredients will make these bonbons even more nourishing. If available, use organic tahini, almond butter, honey, cocoa powder, and herbs.

red clover buds
inside a bonbon

]]> https://theherbalbakeshoppe.com/recipe/red-clover-herb-blend-bonbons/feed/ 0 Cardamom Kahlua Gluten-free Cupcakes https://theherbalbakeshoppe.com/recipe/cardamom-kahlua-gluten-free-cupcakes/ https://theherbalbakeshoppe.com/recipe/cardamom-kahlua-gluten-free-cupcakes/#respond Sun, 31 Jan 2016 21:10:34 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1413
cardamom kahlua cupcakescardamom kahlua cupcakes
plaintain flourplaintain flour
cardamom podscardamom pods
cupcakes out of the ovencupcakes out of the oven
eating cupcakeseating 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.

Cardamom Kahlua Gluten-free Cupcakes
In many Asian and Middle Eastern cultures, cardamom coffee represents hospitality, a special way to welcome guests into a home. Cardamom with its warming and healing capabilities seems the perfect beverage blend addition. In these cupcakes, the flavor is subtle, but welcoming all the same.
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Ingredients
For cupcakes
  • 3 organic eggs, separated
  • 3/4cup organic granulated sugar
  • 1/2cup organic unsalted butter1 stick
  • 1cup organic brown sugar
  • 2 1/4cup plantain flourcan substitute organic all-purpose flour
  • 1/2cup unsweetened cocoa powderrecommend Dagoba brand
  • 1½ tsp baking soda
  • 3/4cup cardamom coffee, cooled
  • 3/4cup Kahlua
For icing
  • 6tbsp organic unsalted butter, softened
  • 2cup organic powdered sugar, sifted
  • 3tbsp unsweetened cocoa powder
  • 1tbsp Kahlua
  • 1-2tbsp hot cardamom coffee
For cardamom coffee
  • 10oz water
  • 1 1/2scoop ground coffee
  • 1tbsp cardamom powder
Instructions
For cardamom coffee
  1. Prepare cardamom coffee in drip coffee maker or French press. Add cardamom powder directly to coffee grounds and then make coffee normally.
For cupcakes
  1. Preheat oven to 350°F. Line cupcake pan with paper liners or place foil liners on cookie sheets.
  2. Separate eggs, reserve yolks. Place egg whites in bowl of electric mixer and beat on high until holds soft peaks. Gradually add granulated sugar, beating after each addition. Continue to beat until holds stiff peaks. Set aside.
  3. In large mixing bowl, cream softened butter with brown sugar until well blended and smooth. Add egg yolks, one at a time, beating well after each addition.
  4. In medium bowl, whisk together plantain flour, cocoa powder, and baking soda.
  5. Gradually add dry ingredients to creamed butter, sugar and egg mixture, alternating with cool cardamom coffee and Kahlua. Approximately three additions of each will be needed. Beat well after each addition.
  6. Gently fold beaten egg white sugar mixture into batter.
  7. Using ¼ cup measuring cup, fill cupcake liners. Bake 20-25 minutes until tops begin to puff and form cracks on top. Toothpick test may not come out completely clean.
  8. Cool on wire racks for 5 minutes and then remove cupcakes from pan placing directly on wire rack and cool completely. Ice tops when cool.
For icing
  1. Sift together powdered sugar and unsweetened cocoa powder.
  2. Place butter in bowl of electric mixer. Gradually add sugar cocoa powder mixture, beating on high after each addition.
  3. After ½ sugar is added, add Kahlua and hot coffee continue to beat on high. Remove from mixer and beat in remainder of sugar and cocoa powder using a wooden spoon. Beat until smooth, adding additional coffee as needed.
Recipe Notes

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

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cardamom powder
organic granulated sugar

eating cupcakes

]]> https://theherbalbakeshoppe.com/recipe/cardamom-kahlua-gluten-free-cupcakes/feed/ 0 Choco-Chai Scones https://theherbalbakeshoppe.com/recipe/choco-chai-scones/ https://theherbalbakeshoppe.com/recipe/choco-chai-scones/#respond Fri, 15 Jan 2016 17:25:58 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1397
chai scones with teachai scones with tea
odd shapes for bakingodd shapes for baking
fresh out of the ovenfresh out of the oven
crumbly insidecrumbly inside
plate of sconesplate of scones

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.

Mini cakes inspired by a warming mug of chai tea cravings, something I am cradling often now. Cold is not my friend. My dogs are my warming allies, as are herbs. I amaze at those who wear shorts and flip-flops in 40degree weather. Even more so at my 15year old son who wears basketball shorts, a T-shirt and hoodie all winter long, even with wind chill in the teens. In the rare times when he does feel cold, give him a cup of cinnamon tea mixed with milk and honey and he is good. I am not sure these scones would actually be warming, but the mind association taste of the spices gives a little comfort all the same.

After trying several scone formulas, I am indebted to www.displacedhousewife.com who also has the title “scone lady” as she swears by cake flour and freezing dough prior to baking as two essentials to perfect scones. I am not sure these are perfect but I do think they are the best I have ever made.

Choco-Chai Scones
Pungent strong chai spices mellow when infused in cream. Thus, they impart a subtle flavor to these scones, just enough to know they are there but not to overpower. Scrumptious for breakfast, snack, or dessert preferably with a hot cuppa tea.
Servings Prep Time
20scones 25minutes
Cook Time
13-15minutes
Servings Prep Time
20scones 25minutes
Cook Time
13-15minutes
Ingredients
  • 1/2 cup heavy cream
  • 1/2tsp cinnamon
  • 1/4tsp ginger powder
  • 1/4tsp cardamom powder
  • 1/8tsp cloves
  • 1/8tsp black pepper
  • 1 organic egg
  • 2cups + 4 tbsp cake flourcan substitute 2 cups sifted all-purpose flour
  • 1tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (100g) organic granulated sugar
  • 1/3cup organic vegetable shortening
  • 1/3cup semisweet chocolate chips
  • 1 egg for coating sconeswith 1 teaspoon heavy cream
  • 1tbsp turbinado or granulated sugar for sprinkling on scones
Instructions
  1. In small saucepan, warm heavy cream on lowest heat setting just until steam begins to appear and small bubbles form on edge of pan. Remove from heat. Add cinnamon, ginger, cardamom, cloves, and pepper. Cover and steep for 30 minutes
  2. Pour heavy cream through strainer into a glass 1cup measure, pushing with spoon on herbs to extract as much liquid as possible. Add more cream if necessary to measure ½ cup. Refrigerate and allow to cool completely. This may be prepared 24 hours in advance and kept refrigerated.
  3. In small bowl, lightly whisk egg. Add cooled chai infused heavy cream and whisk to blend.
  4. In large flat-bottomed mixing bowl, whisk together cake flour, baking powder, salt, and sugar.
  5. Add vegetable shortening and cut in with pastry blender or two knives until resembles small pea shaped crumbs. Stir in chocolate chips.
  6. Make a small well in the bottom of flour shortening mixture and pour in blended egg and heavy cream. Mix lightly with a fork just until combined. Mixture will be sticky.
  7. With hands, gently gather dough and form into a smooth disc shaped form. Knead approximately 5 times while doing this by pushing with palms of hands, but do not over knead.
  8. Wrap dough in plastic wrap and freeze for at least 30 minutes, longer is ok.
  9. When ready for baking, preheat oven to 350°F and line a cookie sheet with parchment paper.
  10. Remove dough from freezer. Place on a cutting board and with a long, sharp knife cut disc into four equal pieces. Lay pieces flat and cut like a pie into five scones. Place on baking sheet about 1-2 inches apart. (I do not worry about exact shaping when I cut the dough. I think scones are meant to be somewhat irregular in shape and size.)
  11. Beat egg with 1 teaspoon whipping cream and brush each scone liberally using a pastry brush. Sprinkle generously with turbinado or granulated sugar.
  12. Bake for 13-15 minutes. Check after 13 minutes, scones will be done when they turn light brown on tops.
  13. Cool a few minutes on pan and then transfer to wire rack to cool completely. These are very yummy to eat warm though.
Recipe Notes

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

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organic granulated sugar

plate of scones

]]> https://theherbalbakeshoppe.com/recipe/choco-chai-scones/feed/ 0 Turmeric Crescents https://theherbalbakeshoppe.com/recipe/turmeric-crescents-2/ https://theherbalbakeshoppe.com/recipe/turmeric-crescents-2/#comments Fri, 09 Oct 2015 16:40:53 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1238
single crescentsingle crescent
proofing yeast with turmericproofing yeast with turmeric
filling and doughfilling and dough
into the oveninto the oven
out of the ovenout of the oven
turmeric crescentsturmeric crescents

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.

Turmeric ranks among the most researched herbs. Recently, GreenMedInfo.org posted an article linking the ingestion of turmeric to the positive impact of 600 diseases, practically lifting this traditional spice to a magical scale. Studies frequently focus on just one component of turmeric, curcumin, as the active source for anti-cancer and anti-inflammatory benefits. The big question is whether curcumin truly is quintessential or are other noncurcumin components equally endowed with medicinal potential. Of the 235 chemical compounds identified in turmeric, curcumin makes up just 2-5% of the plant. Multiple chemically diverse noncurcumin compounds also exhibit strong anti-cancer and anti-inflammatory activity. Additionally, some work synergistically with curcumin to increase its absorption.

 

The point is for maximum benefits keep the whole plant intact, using it as turmeric rather than isolating it into parts such as curcumin. Traditional practice seems to know this. Turmeric has been safely used for centuries as a non-toxic, tolerated food spice. A food dose of turmeric may not be concentrated as a dose from a capsule; however, adding it into daily life whenever possible, even if in small amounts is a win-win. Baking with herbs captures this concept. Eating turmeric in a cake, cookie, bread or sweet roll may not deliver a medicinal dose, but still worthy for ingesting phytochemicals that protect us.

 

These crescents were inspired by a recipe from Maida Heatter, an amazing dessert recipe writer. Her descriptions and encouraging tips continue to influence my baking making it easier, enjoyable and successful. She writes that she loves baking yeast cakes. The smells, hands-on work, the end product cause me to agree. I added turmeric to her nut crescents and changed the filling a bit. The result is a light yellow soft sweet roll with a chewy brittle like filling. These take some time, but are a perfect weekend project and worth every second.

Turmeric Crescents
Sneak in a dose of turmeric anytime of day with a soft, nut-filled crescent. These sweet rolls although a bit time consuming are not difficult, even fun. If the filling oozes out a bit while baking, just break it off as the crescents cool and save for a yummy extra treat.
Servings Prep Time
48crescents 2hours
Cook Time
15minutes
Servings Prep Time
48crescents 2hours
Cook Time
15minutes
Ingredients
For dough
  • 3 organic eggs
  • 1/2cup organic sour cream
  • 1/4tsp turmeric powder
  • 2sticks organic unsalted butter, cold and firm8 oz
  • 1/2cup organic granulated sugar
  • 5 cups organic all-purpose flour, siftedplus 2 Tablespoons
  • 3/4tsp salt
  • 1/4cup turmeric teasee below
  • 2envelopes active dry yeast
  • 1 egg whitefor brushing crescents before baking
For filling
  • 5oz pistachio nuts, shelled5 oz
  • 2 1/2oz dried currants1/2 cup
  • 1 cup granulated sugar
  • 6tbsp organic unsalted butter, melted3/4 stick
  • 1/4cup organic heavy cream
  • 1 tsp turmeric powder
  • 1tsp vanilla extract
For turmeric tea
  • 2tsp turmeric powder
  • 8oz water
Instructions
For turmeric tea
  1. Combine 2 teaspoons dried turmeric powder and 8 ounces of hot water in a French coffee press or other type of vessel to allow for infusing. Steep for 45 minutes, strain and cool until just warm.
For dough
  1. In small bowl, whisk eggs until lightly beaten. Add sour cream and ¼ teaspoon turmeric and whisk until blended. Set aside.
  2. Cut butter into small chunks, approximately ½ inch squares and keep cold in refrigerator until ready to use. Reserve ½ teaspoon sugar from ½ cup measure.
  3. Sift remaining sugar, flour, and salt into a large mixing bowl. Transfer half of this mixture to the bowl of a food processor. Add half of the cold butter chunks and process pulsing for 10-15 quick pulses until resembles coarse crumbs. Transfer to a large bowl and process the remaining flour-sugar mixture and cold butter chunks in the same way. Combine with first processed batch. Set aside.
  4. Warm an 8 ounce glass measuring cup by filling with hot water and allowing to stand for a few minutes. Pour out hot water and measure ¼ cup of warm turmeric tea. Stir in reserved ½ teaspoon sugar. Sprinkle yeast on top, then stir with a knife until yeast dissolves. Let stand until mixture rises to nearly the top of the measuring cup.
  5. Add yeast mixture and egg mixture to flour-butter mixture. Mix thoroughly with wooden spoon.
  6. Turn dough out into a clean work surface to knead. The dough will be sticky so use a dough scraper or large metal spatula to turn it over pushing down on it with the palm of your hand. I knead my dough for a bit first right in the bowl until it comes together. Continue kneading for about 5 minutes. The dough will be smooth, but still sticky. Cut a piece of wax paper about 20 inches long and lay flat on the counter. Transfer the dough to one end and fold the other side of the wax paper over the top of the dough. With your hands flatten the covered dough slightly into a round disc that measures 8 inches in diameter. Slide dough with was paper into a Ziploc bag and refrigerate overnight.
For filling
  1. Place shelled pistachio nuts in food processor and process until finely chopped. In medium bowl combine chopped pistachios, currants, sugar and turmeric. Stir in melted butter. Mix in cream and vanilla extract. Set aside until ready to roll crescents.
For shaping crescents
  1. When ready to shape crescents, lightly butter baking sheets. Twelve crescents will fit on an average sized baking sheet, so this recipe will require four. I only have two cookie sheets, so I made these in two batches.
  2. Remove dough from plastic bag and place it still wrapped in wax paper on a cutting board. Uncover and while still cold, cut dough disc into 8 equal wedges, as if you were cutting a pie. Work with one piece at a time, wrap others in wax paper and keep refrigerated.
  3. To roll one dough wedge, flour your hands and a rolling pin. Press dough wedge into a ball, place on floured work surface and flatten a bit. Roll into a 9-inch round. With long, sharp knife cut into 6 pie shaped wedges.
  4. Place 1 rounded teaspoon of filling at the wide end of each wedge. Roll up from wide end to point to enclose the filling. Place each roll onto the buttered baking sheet point down. Turn ends in to form a crescent shape. Fill each baking sheet with 12 crescents space apart.
  5. Continue to work with each dough wedge in the same way until all crescents are formed.
  6. Cover rolled crescents loosely with wax paper or a cotton napkin and allow to rise at room temperature for 2 hours.
  7. Just prior to baking, preheat oven to 350 degrees Fahrenheit. Beat one egg white until foamy. Gently brush tops of crescents with the white using your fingers or a soft brush.
  8. Bake for 15 minutes until browned. Check on crescents 10 minutes into baking to make sure they are browning evenly and shift baking sheets from front to back if needed.
  9. A bit of the filling may ooze out during baking. As crescents begin to cool, break extra filling off it is too much and does not look right. (keep the filling for a candy-like extra treat)
  10. Transfer the crescents with a metal spatula to wire racks for cooling.
Recipe Notes

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

**This recipe is prepared over two days. The first day prepare the dough and refrigerate overnight. the second day make filling, shape crescents and bake.

turmeric root powder

***Some of the crescents may not look perfect but they taste just as good.crescent misfits

 

 

]]> https://theherbalbakeshoppe.com/recipe/turmeric-crescents-2/feed/ 1 Chrysanthemum Gluten-Free Sugar Cookies https://theherbalbakeshoppe.com/recipe/chrysanthemum-gluten-free-sugar-cookies/ https://theherbalbakeshoppe.com/recipe/chrysanthemum-gluten-free-sugar-cookies/#respond Tue, 07 Jul 2015 22:54:55 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=552
Chrysanthemum CookieChrysanthemum Cookie
Dried Chrysanthemum FlowersDried Chrysanthemum Flowers
Chrysanthemum CookiesChrysanthemum Cookies
Chrysanthemum Cookie BowlChrysanthemum Cookie Bowl

Captivating flowers signify spring, summer, sunshine, and romance. There was a time when people spoke with flowers. If someone presented another a flower or a bouquet, they were communicating a message, a love note, or perhaps a dispatch not so positive. Today flowers still hold meaning, a breath of fresh air or a gift to brighten a gloomy moment, but I am fairly sure there are few people whom actually converse through them.

Many a medicinal plant includes the flower as part used. The white or yellow Chrysanthemum is one and its linguistic meaning is cheerfulness and optimism. My mentor, an acupuncturist and herbalist gave me a small sample of dried chrysanthemum flowers.

In Japan, chrysanthemum tea is a staple and considered to impart longevity and rejuvenation. I thought these flowers would go beautifully in a light and crisp sugar cookie. My son, who rarely relishes what I bake with herbs, admitted that these cookies, also grain free, tasted good and I saw him eating them all on his own. For me, that translates to cheerfulness. And optimism, to faith in myself and my herbal baking. So maybe these delicate flowers were speaking to me from their little container on my counter. I am glad to listen.

Because some ingredients may be hard to find, links are provided to facilitate ease of purchase. 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.

Chrysanthemum Gluten-Free Sugar Cookies
Crisp edges, a moist center, and sweet; a little bite of cheerful.
Servings
40cookies
Servings
40cookies
Ingredients
For chrysanthemum-infused oil*
  • 2oz dried yellow or white chrysanthemum flowers, powdered**
  • ¼cup walnut oil
For cookies
  • 2¼cup almond flour
  • ½cup coconut flour
  • ½tsp baking soda
  • ½tsp salt
  • 1TBS chrysanthemum, powdered
  • ½cup organic unsalted buttersoftened
  • ¾cup organic granulated sugar
  • ¼cup chrysanthemum-infused walnut oil
  • 2 organic eggs
  • 2tsp vanilla extract
  • 1TBS honey
  • ¾cup white chocolate chips
Instructions
For cookies
  1. Preheat oven to 350 °F. Line 2 baking sheets with parchment paper.
  2. In small bowl, stir together almond flour, coconut flour, baking soda, salt and chrysanthemum powder.
  3. In large bowl of electric mixer on medium speed, cream together butter, chrysanthemum infused walnut oil and sugar for 2 minutes until light and fluffy. Add eggs, vanilla extract and honey. Mix until combined approximately 30 seconds.
  4. Add dry ingredients 1 cup at a time, missing after each addition until flours are completely incorporated. Remove bowl from mixer and stir in white chocolate chips.
  5. Gather dough together with hands and form into a ball, wrap in plastic wrap and refrigerate overnight.
  6. When ready to bake cookies, divide dough into thirds. Work with one third at a time, keeping remainder of dough cold in the refrigerator. With hands, roll dough by the teaspoonful into small balls, place on lined baking sheets and press down gently with palm of hand to form slightly flatten disc.
  7. Bake on middle rack of oven for 10-12 minutes until just starting to turn brown on the edges.
  8. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely.
For chrysanthemum-infused oil
  1. To infuse oil, in a coffee or spice grinder, place dried chrysanthemum flowers and grind to fine powder.
  2. Reserve 1 tablespoon of powder for when cookies are prepared, cover in a small bowl.
  3. Add remainder of powder to walnut oil. Heat gently either in small saucepan, just to simmer. Cover and keep warm for 1-2 hours. Alternately place in yogurt maker for 24-48 hours.
  4. Allow infused oil to cool prior to adding to batter.
Recipe Notes

*Prepare chrysanthemum infused oil 24-48 hours prior to making cookies.

**Alternately you may use chrysanthemum tea bags, open and measure 2 oz of the tea leaves.

Dried chrysanthemum flowers can be purchased online or from Oriental markets. These are not the chrysanthemums that are sold in garden centers or that are grown in pots in autumn. If unable to find, walnut oil… hazelnut oil, coconut oil or avocado oil may be substituted.

]]> https://theherbalbakeshoppe.com/recipe/chrysanthemum-gluten-free-sugar-cookies/feed/ 0 Lavender Almond Truffles https://theherbalbakeshoppe.com/recipe/lavender-almond-truffles/ https://theherbalbakeshoppe.com/recipe/lavender-almond-truffles/#respond Tue, 07 Jul 2015 22:49:25 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=543
Lavender Almond TrufflesLavender Almond Truffles
Lavender Almond Truffles on TrayLavender Almond Truffles on Tray

Using herb powders rolled into bite-sized balls is a brilliant kitchen apothecary tool. Almost any herb can taste good this way. The wisest herbalists use these to acquaint those who are sensitive and discerning of palate, especially children, to a pleasant way of ingesting herbs.

Rosemary Gladstar, an amazing teacher known as the godmother of herbalism, offers the idea of herb balls in the books she has authored. These mix herbal powders into 2 parts nut butter with 1 part sweetener, honey or maple syrup, and are an inspiration to create your own favorite confection. It is true that many herbs are just not appealing to our penchant that leans toward the salty and sweet. They are bitter or sour or overly fragrant. But mix herbal powder with cocoa, peanut butter and honey and the flavor becomes tolerable, even delightful. For me, these also function as a filling and healthy quick breakfast or snack.

If any ingredient in the recipe does not suit your own tastes, feel free to make substitutions, different nuts, maple syrup for honey, or cinnamon instead of ginger. Let your preferences steer you through more eating of herbs.

Lavender Almond Truffles
Servings Prep Time
36truffles 30minutes
Cook Time
30minutes
Servings Prep Time
36truffles 30minutes
Cook Time
30minutes
Ingredients
  • ½cup figs
  • 1cup almonds
  • ½cup cashews
  • 2 ½TBS cocoa powder (Dagoba)Hershey's is also fine
  • additional cocoa powder for coating
  • 3TBS honey
  • 2TBS ground flax seed
  • 1tsp vanilla extract
  • 1tsp lavender powder
  • ½tsp ginger
  • pinch of salt
Instructions
  1. In a small bowl, cover figs with boiling water and soak for 30 minutes.
  2. Place almonds and cashews in a food processor and pulse until they are chopped completely and begin to form a paste. Stir and scrape down sides to make sure that all of the nuts are incorporated.
  3. Add soaked figs, cocoa powder, honey, flax seed, vanilla, lavender powder, ginger, and salt. Process until all ingredients are incorporated into a smooth, paste-like consistency. Add a bit more honey if seems too dry.
  4. Remove from food processor and put into a container with a lid, lined with waxed paper. Cover and freeze for at least 30 minutes, this can stay in the freezer longer though until you are ready to mold into truffles.
  5. Remove from freezer and roll into small balls, and then roll in additional cocoa powder to coat. This will make your hands messy, but will wash right off. Store truffles, covered in the refrigerator.
]]> https://theherbalbakeshoppe.com/recipe/lavender-almond-truffles/feed/ 0 Sage Sweet Potato Bread https://theherbalbakeshoppe.com/recipe/sage-sweet-potato-bread/ https://theherbalbakeshoppe.com/recipe/sage-sweet-potato-bread/#respond Tue, 07 Jul 2015 22:48:03 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=541
Sage Sweet Potato Bread SlicedSage Sweet Potato Bread Sliced
Sage and Lemon Shortbread Cookies IngredientsSage and Lemon Shortbread Cookies Ingredients
Sage Sweet Potato Bread IngredientsSage Sweet Potato Bread Ingredients
Sage Sweet Potato Bread Dried Sage as IngredientSage Sweet Potato Bread Dried Sage as Ingredient
Sage LeavesSage Leaves
Dried SageDried Sage
Sage Sweet Potato Bread Full LoafSage Sweet Potato Bread Full Loaf
Sage Sweet Potato Bread Slice with ButterSage Sweet Potato Bread Slice with Butter

A classic autumn combination, evocative of holiday feasting. I must admit the sweet potato for me goes with Thanksgiving and I don’t much feel like eating them at any other time. Despite that, my inner nutritionist holds them in high regard as a vitamin and mineral packed starchy vegetable. The nutrients are much needed, magnesium, iron, fiber, folic acid, tons of vitamin A and beta-carotene, vitamin C, potassium and lots of others in smaller yet important amounts. The sweet in these potatoes falls into the category of low glycemic and as such will not cause a spike in blood glucose levels, which is a plus, especially in baking. The anthocyanin pigments responsible for the orange brightness contribute anti-inflammatory benefits that scientific studies reveal affect our brain and nerves in a positive way. It is a true food as therapy vegetable.

Still, these tubers are a bit too sweet for me to crave them for dinner. And my children will not eat sweet potatoes unless they are made into French fries. Not even the delectable brandy orange glazed chunks my mom has always made in November. This quick bread with the sweetness balanced by the bitter, drying, pungency of sage acts as the ultimate solution. Here again, the beauty of cake, my children will eat it.

Sage Sweet Potato Bread
with sage infused butter
Servings Prep Time
1loaf 2hours
Cook Time
45-50minutes
Servings Prep Time
1loaf 2hours
Cook Time
45-50minutes
Ingredients
For sage-infused butter
  • 2TBS unsalted butter
  • 1tsp dried sage, powdergrind in coffee grinder
For bread
  • 1⅔cup sweet potatoes, mashed2-3 medium potatoes
  • 2TBS dried sage
  • ¾cup brown sugar
  • 2 eggs, lightly beaten
  • ¼cup walnut oil
  • 1TBS orange zestrind from 1 organic orange
  • 1tsp vanilla extract
  • 1cup whole wheat flour
  • 1tsp baking soda
  • ½tsp baking powder
  • pinch of kosher salt
  • ½cup walnutsbroken into small pieces
Instructions
For sage-infused butter
  1. Combine butter and sage in small saucepan. Heat over medium low heat until butter is melted and frothy.
  2. Cool for 15 minutes and then strain out sage. Place butter in small dish or mold and refrigerate until hardened a bit, enough to spread. You can also leave in some or all of the sage, it depends on how much you like the taste of it.
To bake and mash sweet potatoes
  1. Preheat oven to 425 °F. Wash and dry sweet potatoes, pierce several times with a fork.
  2. Place in baking pan and bake until fully cooked and soft when tested with a fork or knife, 45-60 minutes depending on size of potatoes.
  3. Remove from oven and let sit until cool enough to handle. While still warm, cut in half lengthwise with sharp knife. Scoop out flesh with spoon into the bowl of a food processer fitted with metal blade. Add dried sage. Process until completely smooth, scraping sides, there should be no lumps of sweet potatoes remaining.
  4. Refrigerate until cooled completely. This can be done 1-2 days ahead and kept in refrigerator until ready to bake bread.
To bake bread
  1. Preheat oven to 350 °F. Generously grease with butter a 15x9 inch loaf pan.
  2. In large mixing bowl, stir together with wooden spoon mashed sweet potatoes and brown sugar. Add beaten eggs, walnut oil, orange zest, and vanilla extract. Stir together until well combined.
  3. In small bowl, combine flour, baking soda, baking powder, and salt. Add dry ingredients all at once to sweet potato mixture and fold in gently just to moisten and combine. Fold in walnuts.
  4. Pour batter into prepared loaf pan. Bake for 45-50 minutes until toothpick inserted into center comes out clean.
  5. Cool on wire rack. Place plate over loaf pan and invert bread, slice and serve plain, with plain butter or sage infused butter.
]]> https://theherbalbakeshoppe.com/recipe/sage-sweet-potato-bread/feed/ 0 Lavender Peach Coffee Cake https://theherbalbakeshoppe.com/recipe/lavender-peach-coffee-cake/ https://theherbalbakeshoppe.com/recipe/lavender-peach-coffee-cake/#respond Tue, 07 Jul 2015 21:17:33 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=536
Lavender Peach Coffee Cake One PieceLavender Peach Coffee Cake One Piece
Lavender Peach Coffee Cake IngredientsLavender Peach Coffee Cake Ingredients
First Layer — Lavender Peach Coffee CakeFirst Layer — Lavender Peach Coffee Cake
Second Layer — Lavender Peach Coffee CakeSecond Layer — Lavender Peach Coffee Cake
Third Layer — Lavender Peach Coffee CakeThird Layer — Lavender Peach Coffee Cake
Lavender Peach Coffee Cake Out of the OvenLavender Peach Coffee Cake Out of the Oven
Lavender Peach Coffee Cake on TrayLavender Peach Coffee Cake on Tray
Lavender Peach Coffee Cake on Tray with CoffeeLavender Peach Coffee Cake on Tray with Coffee

The mingling of lavender with fruit. Just as a backup singer adjusts her pitch to the tune of the lead vocalist, so lavender harmonizes beautifully with the peach. Maida Heatter, “the queen of desserts” calls this layered pastry a kuchen, which is the German word for cake. It is reminiscent of pie, with a cakey crust, a fruit filling and a crumby topping. It resounded the perfect coffee cake to me. Pondering that complementing duo, I flavored three of the layers with lavender, the sweet yeast dough, the crumb topping, and the icing but the taste still just peaks through because of how well the peaches balance it.

There is a tradition in Germany called Kaffee and Kuchen. Friends and families gather mid afternoon, especially on Sundays, anywhere for coffee and cake and conversation. Conversation! In my home with three teenagers who sometimes barely utter a hello as they immerse themselves in their own lives (totally normal I know), this sounds so good. The idea of a homemade cake to share with my special confidantes, inspired me to add the herb of attraction, lavender, to this kuchen, enticing them to my home for a good cuppa, a treat, and talking.

Adapted from Maida Heatter’s Great American Desserts

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.

Lavender Peach Coffee Cake
Servings Prep Time
8-10people 75minutes
Cook Time
40minutes
Servings Prep Time
8-10people 75minutes
Cook Time
40minutes
Ingredients
For topping
  • ½cup organic light brown sugar
  • ¼cup organic unsifted all-purpose flour
  • ¼cup organic almond meal
  • 3TBS organic unsalted buttersoftened to room temperature
  • ⅛ tsp lavender powder
For cake batter
  • 4-5 organic medium peaches*peeled and sliced thinly
  • 2cups organic unsifted all-purpose flour
  • 1cup organic granulated sugarplus 1 extra teaspoon*
  • ½cup organic unsalted buttersoftened to room temperature
  • ¼cup organic milk
  • 2 organic large eggsroom temperature
  • 2TBS warm water
  • 1½ tsp active dry yeastnot a full packet
  • 1TBS baking powder
  • ½tsp vanilla extract
  • ¼tsp almond extract
  • ½tsp salt
  • 1 rind of large lemonfinely grated
  • ¼cup chocolate chips or raisinsoptional
For icing
  • ¼tsp lavender powder
  • 1TBS boiling water
  • 1cup organic sifted powder sugar
  • 1½ tsp lemon juice
Instructions
For topping
  1. In small bowl, cream butter with large spoon until soft. Add sugar and beat to mix.
  2. Add flour, almond meal, and lavender powder beating until crumbly. Set aside to top cake before baking.
For cake batter
  1. Preheat oven to 350 °F.
  2. Butter 13x9x2-inch cake pan and place in freezer until ready to use for batter. This will make it easier to spread bottom layer of cake in pan.
  3. In small bowl, combine warm water, 1 teaspoon sugar, and yeast. Stir with a knife just to mix and set aside.
  4. Sift together flour, baking powder, salt, and lavender powder. Set aside.
  5. In large bowl of electric mixer, beat butter until soft. Add remaining ½ cup sugar, beat to mix. Add yeast mixture, eggs, vanilla and almond extracts, and lemon rind. Beat on medium high speed to mix which may make batter look curdled, but this is ok and will change as soon as dry ingredients are added.
  6. Decrease speed of mixer to low, add ½ of dry ingredients, then milk, then rest of dry ingredients, beating to combine after each addition. Once well combined, begin cake assembly.
For icing
  1. Place lavender powder in small bowl and pour in boiling water, stir to dissolve.
  2. Add powdered sugar and lemon juice and stir with rubber spatula until smooth and thick and just barely thin enough to drizzle on cake.
To assemble cake
  1. Remove baking pan from freezer. Pour ½ of cake batter (approximately 1¼ cups) into pan and spread with rubber spatula into a very thin layer covering whole bottom of pan.
  2. Line sliced peaches in rows to cover bottom layer of batter. Peaches should be just barely touching each other. If using chocolate chips or raisins, sprinkle on top of peaches.
  3. Using 2 teaspoons, place the rest of the batter on top of the peaches, working to cover as much of the fruit as you can. Use one spoon to pick up a spoonful of batter, the second spoon to push off onto fruit. Once you have used up all of the batter, there may be some small spaces showing which is ok.
  4. Using your fingers, sprinkle the topping mixture over the batter to completely cover. Bake for 35-40 minutes until top is browned.
  5. While cake is baking, prepare icing. Do this right at the end, in the last 5 minutes of baking.
  6. As soon as cake is removed from oven, use a rubber spatula to drizzle icing in thin lines all over the cake. The icing will sink into the cake topping.
  7. Cool cake in pan on wire racks. Once cooled to room temperature, place pan in refrigerator for 1-2 hours until cold. Slice into squares. Store in refrigerator. Coffee cake slices can be individually wrapped and frozen.
Recipe Notes

If peaches are ripe, it may be easier to blanch them for peeling. To blanch peaches, bring a water to boil in a saucepan deep enough to cover two peaches at a time. Have a large bowl of ice water ready. Place 2 peaches at a time into the boiling water with a slotted spoon. Boil for 1-2 minutes depending on ripeness of peaches. Lift peach out of water with slotted spoon and if skin feels loose when you touch it with a finger, place in ice water until cool enough to handle. Starting at the stem, peel off the skin with your fingers. If needed, peaches can be returned to the boiling water. Slice peeled peaches into thin slices. If peaches are not very ripe, I think it is easier to use a thin, sharp paring knife to peel and slice them.

Using organic ingredients in your baked goods makes them all the more nourishing. For this recipe, use organic butter, sugar, flour, eggs, milk, and peaches if available.

]]> https://theherbalbakeshoppe.com/recipe/lavender-peach-coffee-cake/feed/ 0 Lavender Chocolate Chip Cookies https://theherbalbakeshoppe.com/recipe/lavender-chocolate-chip-cookies/ Mon, 06 Jul 2015 18:35:55 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=523
Lavender Chocolate Chip CookiesLavender Chocolate Chip Cookies
Lavender Chocolate Chip CookiesLavender Chocolate Chip Cookies
Lavender Flower Powder and CookieLavender Flower Powder and Cookie
Dried Lavender BudsDried Lavender Buds
Lavender Chocolate Chip Cookie Closer LookLavender Chocolate Chip Cookie Closer Look
Lavender Chocolate Chip Cookies and Lavender Flower PowderLavender Chocolate Chip Cookies and Lavender Flower Powder

The coup de maître (genius) of a much-loved cookie: able to soften the concentrated perfume of lavender while permitting a delicate floral tone to a brilliant baking classic.

These days my baking is all about the secret ingredient. Before my children taste anything, they ask, “what is in these?” When I took these cookies infused with the flowery essence of lavender to a meeting, the first person to sample asked, “what is in these?” She guessed ginger and seemed skeptical when I answered lavender. Perhaps she was thinking lavender is for lotions and soaps, not cookies. It also marries happily with chocolate and sweets.

On the other hand, my mom loving everything I make fuels my hope for a time when my herbal additions become normal. Maybe she is so accepting because she is my mom, but perhaps a day will come when there will be recognition of flavors and people will say “ahh, lavender, I love these”. For now, my quest involves a nudge with favorite cookies or brownies or cupcakes enhancing with herbs wonderful in taste and rich in benefits. When my children test, they tell me if a cookie or cake is copacetic or unpleasant, if they will eat it or not. So far, not adoring everything, occasionally they approve and that is enough, for now.

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.

Lavender Chocolate Chip Cookies
Servings Prep Time
60cookies 25minutes
Cook Time
11minutes
Servings Prep Time
60cookies 25minutes
Cook Time
11minutes
Ingredients
  • 1cup organic unsalted butter, frozensoftened to room temperature
  • ¼cup powdered, dried lavender buds
  • 1cup organic granulated sugar
  • 1 cup organic dark brown sugar
  • 2 organic eggs
  • 2tsp vanilla extract
  • 1 ½ cup organic all-purpose flour
  • ¾cup organic coconut flour
  • 1tsp baking soda
  • ½tsp baking powder
  • ½tsp salt
  • 10oz milk chocolate chips
Instructions
For lavender-infused butter
  1. In large mixing glass mixing bowl, blend softened butter and powdered lavender until well combined. This should look creamy and light brown in color.
  2. Cover with plastic wrap and refrigerate overnight to infuse and mellow lavender flavor in butter. Prior to making cookies the next day, remove lavender butter from refrigerator and allow to soften again to room temperature.
For cookies
  1. Preheat oven to 375 °F. To softened lavender butter, add granulated and brown sugars and cream together until well combined.
  2. Add eggs, one at a time, stirring until incorporated into butter and sugar. Stir in vanilla extract. Combine flour, coconut flour, baking soda, baking powder, and salt in small mixing bowl.
  3. Add gradually to butter, sugar, and eggs, stirring after each addition to combine. Fold in chocolate chips.
  4. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake for 9-11 minutes until just starting to brown on tops, do not over bake as cookies will become very crispy. Cool cookies on wire racks.
Recipe Notes

The day before baking cookies, prepare lavender-infused butter.

Using organic ingredients in your baked goods makes them all the more nourishing. For these cookies, use organic butter, sugar, eggs, and flour if available.

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