Cookie – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Wed, 30 May 2018 19:21:20 +0000 en-US hourly 1 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 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 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 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 Nettle Plus Balsamic Oatmeal Cookies https://theherbalbakeshoppe.com/recipe/nettle-balsamic-oatmeal-cookies/ https://theherbalbakeshoppe.com/recipe/nettle-balsamic-oatmeal-cookies/#respond Thu, 31 Mar 2016 18:19:26 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1516
plate of cookiesplate of cookies
nettles plus for vinegarnettles plus for vinegar
infused balsamic ingredientsinfused balsamic ingredients
nettle plus balsamic oatmeal cookiesnettle plus balsamic oatmeal cookies
nettle infused balsamic vinegarnettle infused balsamic vinegar
straining herbal vinegarstraining herbal vinegar
oatmeal cookie ingredientsoatmeal cookie ingredients
ready for bakingready for baking
more acidic than they lookmore acidic than they look
one oatmeal cookieone oatmeal cookie

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.

In my earliest herbal baking thoughts, I imagined two goals. The first was transforming herbs primarily used for tea or alcohol extractions into edible delights making for enjoyable medicine taking. The second was also a transformation, this involving the kitchen as herbal apothecary that anyone could operate. It seemed simple and natural. Ultimately, both goals proved challenging. Adding herbal preparations into baked goods sometimes makes them taste awful. And making herbal preparations sometimes creates cumbersome baking. I am working these out, among other trials.

Lately, I have been having a problem quieting my mind. I am not sure why this is happening, but songs that I do not even like become stuck and I hear them over and over. I don’t like it. I am practicing replacement with a mantra.

Progress not Perfection. This is actually a motto from an amazing online educational resource, Marie Forleo’s B-School. The wisdom, passion, and commitment of this woman and her team are truly brilliant. Throughout her programs, she acknowledges self-doubt as normal and encourages the concept of progress not perfection. I highly recommend checking MarieForleo.com out.

I easily get tripped up by amazing recipe sites, photos, cookbooks, etc. They all look so perfect. I often feel I should never post any of my recipes or ideas until they are perfect. And then I think I would never post in that case. These are imperfect cookies, but yummy, nevertheless. Baking them transforms the kitchen into an alchemical bakery. Herbal baking progress not perfection.

Nettle Plus Balsamic Oatmeal Cookies
Infusing herbs in vinegar, particularly nutrient rich leaves like nettles or chickweed, hold special promise for the kitchen apothecary. Vinegar extracts vital minerals extremely well making baking mega nutrient dense. Additionally, a bit of acidic vinegar infused stimulates digestion. Drawback: it takes about one month for herbs to infuse so baking with it must be a planned event.
Servings Prep Time
42cookies 25minutes
Cook Time
8-10minutes
Servings Prep Time
42cookies 25minutes
Cook Time
8-10minutes
Ingredients
For oatmeal cookies
  • 1cup all-purpose organic flour
  • 1/3cup coconut flour, organic
  • 1tsp baking soda
  • 1/2tsp salt
  • 1stick unsalted organic butter, softened*
  • 1tsp vanilla extract
  • 1cup granulated organic sugar
  • 1/2 cup nettle infused balsamic vinegar
  • 1 egg
  • 1 1/2 cup quick cooking organic oatmealnot instant oatmeal
  • 1/2cup hazelnut flour
  • 1/2cup dried organic cherries4 ounces
Nettle infused Balsamic Vinegar
  • 1 cup dried nettle leafI used a mixture of nettles, chickweed, plantain leaf, and hyssop
  • 16ounces balsamic vinegarmeasurements are approximates, see instructions below
Instructions
For oatmeal cookies
  1. Preheat oven to 375 degrees F. Adjust racks to separate oven into thirds. Line two cookie sheets with parchment paper.
  2. Sift together all-purpose flour, coconut flour, baking soda, and salt. Set aside.
  3. Cream butter either by hand using wooden spoon or in electric mixer.
  4. Add vanilla extract, mix to combine. Add sugar and cream together until smooth.
  5. Add herbal infused balsamic vinegar, beating. Mixture will look curdled and slightly separated, which is fine. If mixing by hand, whisk vigorously for approximately 1 minute. Add egg, mixing until blended into liquid mixture.
  6. Stir hazelnut flour and oatmeal together in small mixing bowl.
  7. Gradually add dry ingredients, alternating between all-purpose and coconut flour mixture and oatmeal hazelnut flour mixture. Mix well after each addition.
  8. Stir in dried cherries.
  9. Drop well-rounded teaspoonfuls onto lined cookie sheets approximately two inches apart. Bake for 8-10 minutes until just beginning to turn light brown on tops. Cookies will be soft, but will harden as they cool.
  10. Cool on cookie sheets for 2 minutes, then remove with metal spatula to wire racks to completely cool.
For nettle infused balsamic vinegar
  1. Wash and dry a one-quart canning jar. Best practice is to sterilize jar before using for herbal infusion making. To sterilize jar, place a Mason jar lid on the bottom of a large pot. Rest canning jar on top of lid and fill pot with hot water. Bring to boil and boil gently for 10 minutes. When cooled slightly, remove jar with tongs or other utensil as to not touch with your hands. Cool and dry completely.
  2. Fill jar halfway with dried herbs. Herbs should be in small pieces, not powdered.
  3. Pour balsamic vinegar over herbs, making sure that vinegar covers herbs by at least ½ inch.
  4. Place a small piece of parchment paper or natural wax paper over top of jar and then secure lid.
  5. Label jar with name of herbs, type of vinegar, date prepared and date that it will be ready to strain. Cover label with packaging tape to protect it from becoming soiled.
  6. Store in cool, dark place for 4-6 weeks.
  7. Strain vinegar using a strainer lined with cheesecloth. Squeeze out as much liquid as possible. Pour strained vinegar into bottle and label. Best to keep refrigerated.
Recipe Notes

*Dried herbs are best for making herbal infused vinegars as fresh may introduce water into vinegar and you do not want this.

**The sky is the limit for creating herbal infused vinegars. I used dried nettles, dried chickweed, dried hyssop, and dried plantain leaf infused in balsamic vinegar. Feel free to use your creativity and inspiration to make vinegars for baking or other culinary uses.

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic butter, eggs, sugar, flours, oatmeal and dried cherries if available.

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dried nettle leaf
organic sugar

hazelnut flour
plate of cookies

]]> https://theherbalbakeshoppe.com/recipe/nettle-balsamic-oatmeal-cookies/feed/ 0 Rose Hazelnut Chocolate-Chip Cookies https://theherbalbakeshoppe.com/recipe/rose-gluten-free-chocolate-chip-cookies/ https://theherbalbakeshoppe.com/recipe/rose-gluten-free-chocolate-chip-cookies/#respond Tue, 16 Feb 2016 16:56:21 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1443
gluten free rose chocolate chipsgluten free rose chocolate chips
rose petalsrose petals
rose petal tincturerose petal tincture
inside a cookieinside a cookie
plates of cookiesplates of cookies
rose hazelnut chocolate chip cookiesrose hazelnut 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.

Granted, sometimes a recipe needs work. When I mixed together the first batter for these cookies I used almond flour and coconut sugar. I kept thinking that it looked too wet and dark but I hoped that after a short time in the refrigerator, it would bake up fine. As I carried the covered bowl of batter to the refrigerator, I became distracted with something I left on the counter and put the batter bowl down quickly on top of the washing machine, which was churning my Sunday laundry. Note: never do this. In a split second the glass bowl of batter was face down on the floor, shattered in millions of pieces, batter splashed everywhere. I admit, I began to cry as I cleaned it up. After about an hour collecting myself, I began again and in the end I believe it was divine intervention for the first was a batter that should not have been baked. The new one looked much better using organic granulated sugar and hazelnut flour (I did not have almond flour left). The final result these extremely delicate but totally scrumptious chocolate chip morsels, totally gluten-free. Perhaps an egg would have helped them to hold together and I plan to try them that way another day. For now, my children all approved, and that works for me just fine. Possibly the brightening spirits rose petals worked their magic.

Rose Hazelnut Chocolate-Chip Cookies
Roses, known in the realm of herbal medicine as nervines, soothe anxiety, depression and grief. While a bouquet may be common practice, seldom do we take their essence internally. For these cookies, I used a commercially made extract and infusion, which really is no different than adding vanilla extract or vanilla beans soaked in milk. The subtle rose flavor barely peaks through and the result is a very delicate and gluten-free cookie bite, just right for a little heart nourishment.
Servings Prep Time
48cookies 45minutes plus 1 hour refrigeration
Cook Time
10-12minutes
Servings Prep Time
48cookies 45minutes plus 1 hour refrigeration
Cook Time
10-12minutes
Ingredients
  • 1 1/4cup hazelnut flour
  • 1/2cup coconut flour
  • 1/4cup oat flour
  • 1tsp ground flax seed
  • 1 tsp baking powder
  • 1/2tsp baking soda
  • 1pinch kosher salt
  • 1/2cup organic unsalted butter, softened
  • 1/2cup organic granulated sugar
  • 1tsp vanilla extract
  • 1tsp rose petal extract
  • 3/4cup rose infused coconut milk2 tsp dried rose petals + 1 cup organic coconut milk
  • 3/4cup milk chocolate chips
Instructions
  1. Remove any stems or other green parts from rose petals.
  2. Prepare rose infused coconut milk. Combine both liquid and solid portion of coconut milk in small saucepan. Heat on lowest setting, stirring occasionally until all of solid portion has melted and combines with liquid portion. Bring just to simmer. Add rose petals, simmer for 2 minutes, then remove from pot heat, cover and steep for 20 minutes.
  3. Prepare rest of ingredients while rose petals are infusing in coconut milk.
  4. In small mixing bowl, combine hazelnut flour, oat flour, coconut flour, ground flax seed, baking powder, baking soda, and salt. Whisk to thoroughly combine. Set aside.
  5. In large mixing bowl, softened and cream butter. Add sugar and thoroughly mix to combine. Add vanilla extract and rose extract.
  6. After 20 minutes of infusing coconut milk with rose petals, uncover and allow to cool for 10 minutes in pan. Strain through fine sieve or cheesecloth, pressing on rose petals to extract as much liquid as possible.
  7. Measure ¾ cup of infused coconut milk and allow to come to room temperature. Add half of milk to butter and sugar mixture, whisk to blend. Add rest of milk, whisking to combine.
  8. Add half of dry ingredients to wet ingredients and mix with wooden spoon until combined. Add remainder of dry ingredients and mix thoroughly.
  9. Stir in chocolate chips. Cover batter with plastic wrap and refrigerate for at least one hour.
  10. When ready to bake, preheat oven to 350°F. Drop by rounded teaspoons of batter on to cookie sheets approximately one inch apart. Cookies will not spread a lot in baking.
  11. Bake for 10-12 minutes until just beginning to turn brown. Cool on wire racks.
Recipe Notes

*Unsweetened coconut milk is approximately 20% fat. It naturally separates into liquid and solid portions at room temperature. Look for organic brands in BPA-free containers.

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic butter, sugar, coconut milk and flours if available.

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dried rose petals
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]]> https://theherbalbakeshoppe.com/recipe/rose-gluten-free-chocolate-chip-cookies/feed/ 0 Lemon Balm Walnut Crescent Cookies https://theherbalbakeshoppe.com/recipe/lemon-balm-walnut-crescent-cookies/ https://theherbalbakeshoppe.com/recipe/lemon-balm-walnut-crescent-cookies/#comments Tue, 15 Dec 2015 18:54:12 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1350
lemon balm walnut cresentslemon balm walnut cresents
ingredientsingredients
lemon balm tealemon balm tea
just out of the ovenjust out of the oven
coating with powdered sugarcoating with powdered sugar

I am a descendant of recipe collectors both sides, my father’s mother and my mom; it is strong in my genes. But I am not sorry for this because their hand written recipe cards accumulate as my treasures and settling down with a pile of recipe sources to sift through has always been a comforting pleasure.

When I moved to Florida for college, my grandmother lived there. On weekends we watched cooking show after cooking show resting on twin beds in her bedroom after a morning of my helping her with shopping errands. At that time cooking shows were only aired on PBS, no cable food channels existed. After she always prepared a yummy and easy dinner for us, never what we had just watched, she was fast and recipe-less. She was usually critical of the programs and called them fussy, except Julia Child, who she loved. She was addicted to collecting recipes, though, mostly those she clipped from the newspaper. She had boxes of little pieces of paper and also notecards on which she had scratched a recipe from a friend or a box or anywhere she could find something that looked good to her. She left Florida to move back to Pittsburgh when it got hard for her to live on her own. I inherited her prized recipe collection and spent hours transferring them to typed notecards, then throwing away the newspaper because I thought this would preserve them better and also organize them, it was before computers and recipe apps. Now I actually wish I had kept the newspaper as well because she had made notes on some of them and I miss her. I still have the notecards, all of them.

Around the same time, I had a few years of big holiday baking projects. One of the recipes from my grandma’s collection was a favorite, walnut crescents. This year it became my muse. I think my grandma would love it.

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.

Processed with VSCOcam with c1 preset

Processed with VSCOcam with c1 preset

Lemon Balm Walnut Crescent Cookies
Lemon balm syrup, adds a twist to a melt-in-your-mouth festivity. The left-over lemon balm tea, a special treat for the baker, soothes the soul, calms a frazzled nerve and makes baking more fun.
Servings Prep Time
72cookies 20minutes, plus refrigeration and syrup preparation
Cook Time
25minutes
Servings Prep Time
72cookies 20minutes, plus refrigeration and syrup preparation
Cook Time
25minutes
Ingredients
For lemon balm syrup
  • 1/2oz dried lemon balm
  • 3 cup hot water
  • 1 cup organic granulated sugar
For cookies
  • ¼cup brazil nuts
  • 2 1/4cup walnuts
  • 3 1/4cup organic all-purpose flour
  • 3/4tsp cinnamon
  • 1 1/2 cup organic unsalted butter, softened
  • 3/4cup lemon balm syrup
  • 1tbsp vanilla extract
  • 1 1/2cup powdered sugar
Instructions
For lemon balm syrup
  1. Brew a strong lemon balm tea by placing dried lemon balm leaves into a brewing vessel such as a French coffee press. Pour in hot water. Cover and steep for 30 minutes. Strain, measuring 1 cup (8oz) of tea.
  2. Prepare syrup by combining equal parts of sugar (1 cup) and strong brewed lemon balm tea (1 cup) in a small saucepan. Stir. Bring to simmer over medium low heat until sugar is completely dissolved. Reduce heat to low and continue to simmer 20-30 minutes until slightly thickened. Cool completely.
  3. Can prepare up to 48 hours in advance and store refrigerated in glass container.
  4. Note: If you have leftover tea from brewing, drink this while you are preparing the cookies or anytime to add a special gift of calm and enhance your lemon balm relationship. Dilute slightly with additional water and sweeten with a bit of honey if desired. Drink either hot or cold.
For cookies
  1. Grind Brazil nuts in food processor until coarsely chopped. Add walnuts and continue to process until all nuts are ground fine. Set aside.
  2. In large mixing bowl, whisk together flour and cinnamon. Set aside.
  3. In another large mixing bowl or bowl of electric mixer, beat together butter, lemon balm syrup and vanilla extract until blended. This can be done by hand or with an electric mixer, either way it will not get completely smooth which is fine.
  4. Stir flour mixture into butter and syrup mixture. Add gradually mixing with a wooden spoon until combined after each addition. Add ground nuts and mix until completely incorporated.
  5. Cover dough and refrigerate for at least 3 hours until well chilled and easy to handle. May also refrigerate overnight.
  6. Preheat oven to 350°F.
  7. Shape dough by rounded teaspoonfuls into 2-inch long logs. Place on ungreased cookie sheet 2 inches apart and form into crescent shapes.
  8. Bake until light brown on bottoms, 15-18 minutes. Cool completely on wire racks.
  9. Spread portion of powdered sugar on a plate. Roll cookies in powdered sugar to coat. Replenish powdered sugar for coating on plate as needed.
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 nuts if available.

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]]> https://theherbalbakeshoppe.com/recipe/lemon-balm-walnut-crescent-cookies/feed/ 2 Elderberry Wine Chocolate Cookies https://theherbalbakeshoppe.com/recipe/elderberry-chocolate-cookies/ https://theherbalbakeshoppe.com/recipe/elderberry-chocolate-cookies/#comments Thu, 12 Nov 2015 17:53:37 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1303
single servingsingle serving
wine and bottlewine and bottle
HR wine labelHR wine label
Cookies fresh out of the ovenCookies fresh out of the oven
plate of cookiesplate of cookies

As I sat in my kitchen one morning with my visiting nine-year old niece, her father pushed a bottle of Sambucus Elderberry syrup to her requesting she take her daily spoonful. My obedient niece grimaced, poured the syrup onto a tablespoon, sucked it down and shivered saying yuck. I asked her about it. She said she takes it everyday and hates it because it tastes awful. She told me to try it and see. I did. The syrupy berry flavor masked with a medicine aftertaste was not that appealing, I agreed. Her father laughed a bit and reminded her that it prevented the sniffles.

 There is no doubt the reasoning behind taking this commercial illness prevention product for better immunity is based on traditional use of elderberry as well as research. It made me sad to think my niece will associate elderberry with disgust. Herein lies one of the herbal bake shoppe ambitions, pleasant tasting herbalism. To truly bring herbalism back into every kitchen, even the most discerning tasters must believe in tolerable fusion.

 Homemade elderberry syrup while a bit more time consuming than buying, is easy. Having it on hand opens possibilities for pleasant medicine taking. Elderberry wine is much more of a process to make but purchasing is still a delicious addition to a kitchen apothecary. While there may not be a medicinal dose of elderberry in each of these cookies, it is there nonetheless and more palatable perhaps than a mediciney syrup.

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.

Elderberry Wine Chocolate Cookies
Perhaps I date myself in saying while baking these cookies, Elton John’s 1970’s classic Elderberry Wine continuously hums in my head. If you don’t know the song, he sings about missing a wife and happy, carefree feeling gained drinking this wine she made him. I am not sure why he chose elderberry, maybe a reference to homemade wines. In these chocolate cookies, the berry flavor adds richness. Feeling good when eating them could be from the taste or knowing the extra benefit from an immune boosting plant.
Servings Prep Time
30cookies 25minutes
Cook Time
8-10minutes
Servings Prep Time
30cookies 25minutes
Cook Time
8-10minutes
Ingredients
  • 1 1/2 cup organic all-purpose flour
  • 3/4cup cocoa powder (Dagoba)
  • 1tsp baking soda
  • 1tsp salt
  • 1 tsp cinnamon
  • 1stick organic unsalted butter, softened
  • 3/4cup organic granulated sugar
  • 3/4cup organic brown sugar
  • 1 organic egg
  • 1tsp vanilla extract
  • 1/2 cup elderberry wine
  • 1/3cup pecans, chopped
  • 1cup semisweet chocolate chips
Instructions
  1. Preheat oven to 375°F.
  2. In medium bowl, combine flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
  3. In large mixing bowl, cream butter and both sugars with wooden spoon until well blended and smooth. Add egg, vanilla extract, and elderberry wine. Mix until thoroughly combined.
  4. Add dry ingredients to wet ingredients gradually in three to four additions, mixing well after each addition. Fold in chopped pecans and chocolate chips.
  5. Drop by rounded teaspoonfuls on ungreased cookie sheets approximately 2 inches apart. Batter will be slightly sticky so you may have to push it off the spoon with another spoon.
  6. Bake for 8-10 minutes until edges are just starting to turn brown. Transfer to wire rack to cool.
Recipe Notes

*I purchased Elderberry Wine online from a distributor. This is a sweet wine and would be delightful mixed as a spritzer.

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

]]> https://theherbalbakeshoppe.com/recipe/elderberry-chocolate-cookies/feed/ 2 Burdock Root Carrot Cookies https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-cookies/ https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-cookies/#respond Wed, 28 Oct 2015 17:18:22 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1256
plate of cookiesplate of cookies
ingredientsingredients
burdock infusing in honeyburdock infusing in honey
cookie close upcookie close up

 

Baking carrot cake likely popularized during food rationing when savvy women cooked creatively for their families. In wartime especially, scarce sugar, among other ingredients, left bakers exploring substitutes and cleverly they turned to the garden. Carrots are notoriously sweet. About fifteen years ago, when the glycemic index gained influence as a tool for avoiding foods that could increase blood sugar, carrots were targeted creating confusion over the whole concept. How could vegetables be less a healthy choice than sugar? Reality proved the idea silly. Root vegetables are concentrated in carbohydrate because one of their basic functions is nutrient storage to maintain a plant’s life. So, yes, roots are sweet but phytonutrient packed sweet, obviously a stellar choice.

It makes perfect sense to bake with roots. Logic supports decreasing sugar by replacement with root vegetables. It is also a delicious way to elevate fiber, micronutrients and antioxidants. The combination of two sweet roots in these carrot burdock cookies emphasizes my Herbal Bake Shoppe vision. Purposeful baking for good taste, health, and benefit while incorporating herbs and vegetables or fruits. Bringing herbalism into the kitchen, discovering how pleasant it can be to eat plants.

I did not have fresh burdock root, only dried, so I infused it in honey to extract flavor and medicinal good, then mixed it with organic carrots from my CSA (community supported agriculture). Everyone raved about these cookies, which surprised me. But then I was happy.

In Japan, burdock root use parallels common carrots in the US. Some quick facts on burdock root: In Japan it is called gobo. This taproot resembles a long white carrot, but tastes similar to an artichoke. Perhaps the best known preparation of gobo is slicing to slivers and pickling in vinegar eaten as a side for sushi. It is also steamed as a vegetable, shredded or chopped for adding to stews, stir-fries or soups, and sliced into baked chips. A significant source of fiber and potassium, gobo has additional long history of traditional use as an antioxidant, anti-inflammatory, and blood detoxifier. In the US, to purchase fresh gobo or burdock root, farmer’s markets or Asian grocery stores are the best bet. If dried burdock root is the only option make tea or try infusing it in honey to bake a cookie.

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.

Burdock Root Carrot Cookies
If I was teaching Scrumptious Nourishment 101, I may begin with these cookies. Two root vegetables mixed into gluten free batter sweetened with honey, no sugar, moist and delicious.
Servings Prep Time
32cookies 25minutes
Cook Time
15minutes
Servings Prep Time
32cookies 25minutes
Cook Time
15minutes
Ingredients
For cookies
  • 1cup buckwheat flour, sifted
  • 1tsp baking soda
  • 1tsp baking powder
  • 1/4tsp salt
  • 1stick organic unsalted butter4 oz
  • 1 organic egg yolks
  • 1/2cup burdock infused honey
  • 3/4cup organic raw carrots, grated2 medium-large unpeeled carrots
  • 1/2cup old-fashioned oatmeal(not instant)
  • 1/2 cup golden raisins
  • 3/4 cup walnuts, broken to medium pieces2 1/2 ounces
For cream cheese icing
  • 4oz organic cream cheese, room temperature
  • 1/2stick organic unsalted butter, room temperature1/8 cup
  • 1 1/2 cup organic powdered sugar
For burdock root infused honey
  • 1tbsp dried burdock root, powdered
  • 6oz organic honey
Instructions
For cookies
  1. Have ready burdock root infused honey. Prepare 5-10 days ahead and strain prior to adding to batter.
  2. Adjust two racks to divide oven into thirds. Preheat to 350 °F. Line two cookie sheets with parchment paper.
  3. Sift together buckwheat flour, baking soda, baking powder and salt. Set aside.
  4. Cream butter in electric mixer with paddle attachment on medium speed. Add egg and beat to combine. Beat in burdock infused honey and grated carrots.
  5. On low speed, gradually add sifted dry ingredients, then oatmeal. Scrape down sides as needed with a rubber spatula. Beat until just combined. With wooden spoon, stir in raisins and walnuts.
  6. Place by rounded teaspoonfuls onto lined cookie sheets approximately 2 inches apart. Bake for 15 minutes. Reverse cookie sheets top to bottom and front to back to assure even browning. When done, cookies will be golden brown.
  7. Transfer to wire racks with wide spatula to cool completely before icing.
For icing
  1. In electric mixer or by hand, blend together softened cream cheese and butter. Add powdered sugar and vanilla extract and beat until smooth and creamy.
  2. Ice cookies when thoroughly cooled. Keep refrigerated after icing.
For burdock root infused honey
  1. In 8oz glass jar, combine powdered burdock root and honey. Stir with wooden chopstick or popsicle stick.
  2. Infuse for 5-10 days either using a yogurt maker to gently heat or allowing to sit in sunlight, stirring daily. Honey and burdock root will separate naturally but combine again when stirred.
  3. After infusion time is complete, stir well with wooden chopstick or popsicle stick and then strain using a fine strainer. Straining will be easier if honey is lightly warmed. If not using a yogurt maker, place in warm water bath for 15 minutes prior to straining.
Recipe Notes

* Dried burdock root can be purchased as a powder, but it is better to powder it yourself. A coffee grinder designated for grinding herbs and spices (not coffee) will work perfectly.

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic butter, eggs, honey, cream cheese, powdered sugar and carrots if available.

]]> https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-cookies/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 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 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.
]]> https://theherbalbakeshoppe.com/recipe/oregano-and-chocolate-cookies/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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