brownie – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Wed, 23 Feb 2022 20:32:07 +0000 en-US hourly 1 Turmeric and Blackberry Syrup Brownies https://theherbalbakeshoppe.com/recipe/turmeric-blackberry-syrup-brownies/ https://theherbalbakeshoppe.com/recipe/turmeric-blackberry-syrup-brownies/#respond Sun, 29 Jan 2017 18:33:13 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1834
turmeric blackberry blonde browniesturmeric blackberry blonde brownies
turmeric infused butterturmeric infused butter
blackberry turmeric syrupblackberry turmeric syrup
turmeric stained parchmentturmeric stained parchment
plate of blonde browines that look brownplate of blonde browines that look brown

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.

I’ve asked myself several times whether to share this obscure and surprising recipe. Vacillating between yes sometimes no, obviously yes won. My hesitation stems from worry that a recipe’s visual merit reigns imperative for food blogging, recipe websites and social sharing. Recipes you can almost taste through your phone or laptop that spark interest and create beautiful food preside as normal.

While visual food culture isn’t actually new, I nevertheless wonder how a beautiful picture assures taste. Obviously it cannot and does not. How can a mouthwatering photo guarantee the recipe will work well and the result will resemble that photo? My own failures have led to my skepticism. I now know of endless filters and edits that can make anything look better. I have experienced the temptation and witnessed the ease to accomplish with no photography experience required.

I also deliberate on perfection. My own imperfect recipes still taste good. Ultimately we bake for the pleasure of others, those we care about. I keep returning to the belief that if people you love eat and enjoy what you make, then that could define perfect. No matter the visual masterpiece.

I made these brownies because I wanted to bake using a delicious blackberry turmeric syrup I had recently concocted. I decided to add more turmeric thinking it blends well with fat. Traditionally in Ayruvedic medicine, turmeric and ghee combine into a restorative remedy. With multitudinous health and wellness benefits why not add turmeric in higher amounts. This recipe uses syrup whisked into melted butter so I infused the butter with turmeric while it was melting. But I added a lot, perhaps too much. The butter turned deep yellow almost orange which differed from adding turmeric to the blackberry syrup, it had not changed that color. I suppose purple covers yellow better and adding yellow to yellow just makes it more yellow. I imagine there is science to this and I wonder how chefs tackle strong color-changing ingredients like turmeric when they create.

Returning to my posting hesitation…these brownies while flawed, taste delicious. Depending on the light, they look either brownish green or greenish yellow, neither all that appealing and certainly not brownie-like. Otherwise, they are soft and cakelike with bites of chocolate, a bit rustic in flavor from buckwheat flour and different but pleasing. Additionally, the turmeric and blackberries transform them into healthy nourishment. But the ultimate outcome came from when my daughter said she loved them.
I wonder…would you try them? Please send me a message and tell me.

Turmeric and Blackberry Syrup Brownies
How visual are you when it comes to food? Is taste more important than eye appeal? Would you eat a brownie that has a bit of a green tint? Do looks matter if this sweet treat has more nutritional impact than an average brownie? I would love to hear your thoughts! Please leave a comment below...
Servings Prep Time
24brownies 45minutes
Cook Time
20minutes
Servings Prep Time
24brownies 45minutes
Cook Time
20minutes
Ingredients
For blackberry syrup
  • 16ounce blackberries, washed3 6oz containers
  • 1cup (8oz) water
  • 1tsp turmeric powder
  • 1/2cup organic sugar
For brownies
  • 10tablespoons organic unsalted butter
  • 1tablespoon turmeric
  • 1cup (125g) buckwheat flour
  • 1 cup (140g) white rice flour
  • 3/4cup (60g) hazelnut flour
  • 1cup (200g), packed organic brown sugar
  • 1/2tsp baking soda
  • 1/2tsp salt
  • 1/8tsp black pepper
  • 2/3cup turmeric blackberry syrupsee recipe above, may also use store bought blackberry syrup
  • 2 organic eggs, room temperature
  • 2tsp vanilla extract
  • 1/2cup bittersweet chocolate chips
Instructions
For blackberry syrup
  1. Wash and drain blackberries.
  2. In medium saucepan combine water and turmeric. Bring to light simmer over medium heat. Reduce heat, cover, and continue to simmer for 10 minutes.
  3. Add blackberries and sugar to turmeric water. Simmer, uncovered for 25-30 minutes until berries have broken down into pieces. Stir frequently and smash berries a bit when you do. Liquid should begin to thicken.
  4. Cool for about 10 minutes then strain liquid pushing hard on fruit to extract as much liquid as possible. Syrup will keep refrigerated for up to 2 weeks.
For brownies
  1. Prepare turmeric infused butter. Combine butter and turmeric in medium saucepan and heat over medium low heat to melt butter. Stir to incorporate turmeric into melted butter. Cover with lid slightly ajar. Reduce heat to low simmer and continue to heat for 10 minutes. Remove from heat. Cover tightly with lid. Steep for 20 minutes until cooled slightly, but still warm. Pour through strainer into a medium bowl. Continue to cool while preparing rest of ingredients.
  2. Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper. Cut paper to a larger size than pan to allow for excess to fold over sides of pan. Spray lightly with cooking spray or grease with a bit of softened butter.
  3. In a large bowl, whisk together buckwheat flour, rice flour, hazelnut flour, brown sugar, baking soda, salt, and black pepper. Set aside.
  4. When turmeric infused butter has cooled, but remains liquid. Whisk in syrup, then eggs one at a time, and vanilla extract.
  5. Pour butter syrup mixture into flour mixture. Add chocolate chips. Using a wooden spoon, gently fold together until completely combined. Do not over mix. Batter will be thick and sticky.
  6. Turn batter into prepared pan and spread evenly, smoothing top.
  7. Back for 18-20 minutes. Center should be just set and still soft. Cool on wire rack for 1 hour. Lift out of pan using parchment paper and allow to cool completely.
Recipe Notes

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

]]> https://theherbalbakeshoppe.com/recipe/turmeric-blackberry-syrup-brownies/feed/ 0 Chamomile Blonde Brownies https://theherbalbakeshoppe.com/recipe/chamomile-blonde-brownies/ https://theherbalbakeshoppe.com/recipe/chamomile-blonde-brownies/#respond Mon, 16 May 2016 15:43:47 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1588
brownie platebrownie plate
chamomilechamomile
infusing chamomile butterinfusing chamomile butter
batterbatter
brownies out of the ovenbrownies out of the oven
chocolate chips insidechocolate chips inside

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.

Chamomile, so well known for soothing and calming, I never expected it to give me lessons in strength.

Three years ago I decided it was misguided to think myself an herbalist having no experience in growing herbs. In fact, I didn’t have experience in growing anything, but I had a beautiful backyard. So I had my landscaper shape a new large garden bed and I bought a starter seed pack with 20 varieties of medicinal herbs. Besides the brief planting instructions on the seed packages, I had no idea what I was doing. I planted in stages, 4 or 5 types of seeds at a time, some in the new garden bed, some in other barren areas of my yard. Among the first group I planted were tiny chamomile seeds. Less than half the herbs ever grew, but the ones that did flourished. I watched every little bud but often I had no idea what I was watching because amateur that I was, I forgot to mark my plantings. I also could not tell the difference between the prolific weeds that popped up everywhere and the herbs that I wanted to grow but sometimes didn’t.

But there was no mistaking the tiny daisy-like chamomile flowers. I was completely excited the first time I saw one bloom. For such delicacy, my chamomile has reseeded itself each year since I planted and just keeps spreading, growing taller and making more flowers. A true example of endurance. This plant has become my inspiration for I would like to endure and flourish with the herbal bake shoppe. The whole concept of baking with herbs entered my world with chamomile and vanilla cupcakes. Since, I have seen other recipes but when I first mixed chamomile into cupcake batter, I never had. So, as my chamomile blooms, it is with motivation to create delicious and well loved culinary herbal treats that I turn to brownies. These are another of my children’s favorites and they too are my inspiration as I ever strive to bake what they love and for their tasting approval. Adding chocolate chips helps, too.

Chamomile Blonde Brownies
Infused herbal butters are an easy way to add flavor and versatility to old favorites. Of all the hundreds of herbs, chamomile with its honeyed apple taste tops the list as a baking ingredient. Baked as individual brownie bites, these blondies are a blending of sweet, chocolate, and herbal calm.
Servings Prep Time
12brownies 25minutes
Cook Time
25minutes
Servings Prep Time
12brownies 25minutes
Cook Time
25minutes
Ingredients
  • 1 stick organic unsalted butter1/2 cup
  • 1/3cup organic whole milk
  • 3tbsp dried chamomile *6 chamomile tea bags
  • 2ounces white chocolate2 squares
  • 1cup organic granulated sugar
  • 1/2tsp vanilla extract
  • 2 eggs
  • 1cup organic all-purpose flour
  • 1/4tsp salt
  • 1/2cup semisweet chocolate chips
  • powdered sugar for dusting
Instructions
  1. Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper cupcake liners.
  2. Sift flour with salt into small bowl and set aside.
  3. Combine butter, milk, and chamomile in a 3-quart saucepan. Heat on low until butter is melted, stirring occasionally. Cover with lid slightly ajar and simmer for 5 minutes. Mixture may begin to separate a bit which is ok. Remove from heat, cover tightly with lid and steep for 15 minutes.
  4. Line a metal strainer with cheesecloth for straining butter, milk and chamomile mixture. Pour mixture into strainer set over a 1 or 2 cup glass measure. Press on solids to extract as much butter and milk as possible. The best way to do this, although messy, is after the liquid has drained, pick up the cheesecloth and gather it over the chamomile, squeezing with your hands to extract all of the butter.
  5. There should be just a bit over a ½ cup of chamomile infused butter after straining is complete. If not, add 1-2 Tablespoons additional unsalted butter to reach the desired amount.
  6. Return infused butter to saucepan. Add white chocolate and heat on low until chocolate is melted. Stir occasionally with a wooden spoon until mixture is smooth.
  7. Remove from heat. Stir in sugar and vanilla. Cool slightly.
  8. Add eggs, one at a time, stirring after each addition until smooth.
  9. Stir in flour and salt, mixing gently until smooth. Stir in chocolate chips.
  10. Using a ¼ cup measure, fill muffin pan with batter. Each should be about
  11. Bake for 22-26 minutes. Test with a toothpick that when inserted will come out clean. Do not over bake.
  12. Cool in pan for 5 minutes, then remove brownies to wire rack to cool completely. Dust with powdered sugar.
Recipe Notes

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

Shop this post:
dried chamomile flowers
organic sugar

brownie plate

]]> https://theherbalbakeshoppe.com/recipe/chamomile-blonde-brownies/feed/ 0 Hops Brownies with Hershey’s Bar Icing https://theherbalbakeshoppe.com/recipe/hops-brownies-with-hersheys-bar-icing/ https://theherbalbakeshoppe.com/recipe/hops-brownies-with-hersheys-bar-icing/#respond Tue, 20 Oct 2015 16:18:57 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1266
two brownies with hops flowerstwo brownies with hops flowers
hops from blue apronhops from blue apron
iced hops browniesiced hops brownies

About a month ago an advertisement postcard from Blue Apron appeared in my mailbox. This visionary company strives to increase home cooking by making it easier to fit making dinner into our busy lives. Each week a box of ingredients for three dinners that serve either two or four is delivered to your doorstep. Hello Fresh and Plated also offer this service. I make dinner almost every night for my family. I know from experience it gets tough sometimes. I was intrigued and wanted to learn more about Blue Apron’s service. Besides, I have been conceptualizing the possibility of sending ingredient boxes for the herbal bake shoppe recipes. I could not resist seeing first hand how Blue Apron operates.

My reaction: totally impressed. The box came beautifully packed; everything was there for three entire dinners all with clear recipe instruction cards and bright attractive photos. Individually packaged ingredients were clearly marked. The food was fresh and in pristine condition. Most importantly perhaps, the recipes tasted good, delicious. I skipped the next week because the meal selections seemed those my kids would not like. This past week I received my second box. Same reaction: totally impressed, but also surprised and excited because included as an ingredient for one of the side dishes was a package of dried hops flowers! Blue Apron is after my heart using not just regular herbs like parsley, cilantro, garlic, pepper flakes, but also one that people may not think to use in cooking. My goals for the herbal bake shoppe are right up this alley.

Last spring I was experimenting with hops myself and made these brownies because hops seemed a perfect herb addition to a day end dessert. Hops, best known for its use in beer, has traditional use as a relaxing, sleep aid. I chose brownies as a medium because they are my son’s favorite. I think he fell asleep a bit earlier after trying them. I was not trying to do that, just hoping he would offer me an opinion. The fact that he ate them was a good sign.

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.

Hops Brownies with Hershey's Bar Icing
Beer crafters consider the bitterness of hops an essential balance to the sweetness of the brew. That perfectly translates to a spicy addition to a classic confection. Just as taste is not the only motive for drinking a beer, eating a brownie made with hops brings a tiny sigh of relaxation. It’s a dual end of meal benefit.
Servings Prep Time
12brownies 20minutes
Cook Time Passive Time
35-40minutes 25minutes for making hops tea
Servings Prep Time
12brownies 20minutes
Cook Time Passive Time
35-40minutes 25minutes for making hops tea
Ingredients
For hops tea
  • 1 tbsp dried hops flowers
  • 12ounces water
For brownies
  • 3/4cup cocoa powder (Dagoba)
  • 1/2tsp baking soda
  • 2/3cup organic unsalted butter, melted
  • 1/2cup hot hops tea
  • 2cups organic granulated sugar
  • 3 organic eggs
  • 1 1/3cup organic all-purpose flour
  • 1/4cup organic coconut flour
  • 1tsp vanilla extract
  • 1/4tsp salt
  • 5-6 Hershey's chocolate bars4-6 ounce bars
Instructions
For hops tea
  1. Combine dried hops flowers and water in a small saucepan and bring to a gentle boil over medium heat. Reduce to lowest heat setting, cover with lid slightly ajar and simmer for 10 minutes. Remove from heat, cover tightly with lid. Steep for 15 minutes.
  2. Strain hops tea through a fine sieve, pressing on hops flowers to extract as much liquid as possible. Rinse saucepan. Measure ½ cup of hops tea and return to saucepan. When ready to use in brownie batter, heat tea until comes to boil.
For brownies
  1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9 inch square pan by measuring a 12 inch piece of aluminum foil, turn pan upside down and place foil shiny side down over pan and shape by turning down sides and corners. Remove foil, turn pan right side up and place shaped foil into pan, pressing gently into place. Coat foil with butter either very soft or melted and spread all around with pastry brush or crumpled wax paper.
  2. Combine butter and chocolates into top of double boiler and place over hot water in bottom on moderate heat. Cover and heat until almost completely melted. Remove from heat, stir, and allow to sit covered until completely melted. Stir in hops tea and allow to cool slightly.
  3. In electric mixer, beat eggs for on high speed 30 seconds, no more, just until frothy and a bit increased in volume. Decrease to low speed, gradually add sugar, beating only 2-3 seconds after each addition. Add vanilla extract, salt, and chocolate mixture, scraping sides with rubber spatula and beating just until barely mixed.
  4. Add flour, continue to scrape bowl with spatula and beat until mixed. Stir in chocolate chips. It is important not to over mix batter to assure moist and fudgy consistency of brownies.
  5. Pour batter into prepared pan and smooth top. Bake for 35 minutes until toothpick inserted in center comes out barely clean. Do not over bake.
  6. As soon as brownies are removed from oven, place Hershey bars in a single layer onto warm brownies and as they melt, spread with an offset spatula to smooth and coat for a thick chocolate icing.
  7. Cool on wire rack for 45 minutes then refrigerate until completely cool before cutting. Slice with a sharp knife into 16 2inch squares and dust with powdered sugar. These can be wrapped individually and freeze nicely.
Recipe Notes

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

Shop this post:
organic granulated sugar

**I am not advertising for the companies I mention, just describing my personal experience with them.

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

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

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

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

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