chocolate chips – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 19 Sep 2017 20:13:38 +0000 en-US hourly 1 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 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.

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dried chamomile flowers
organic sugar

brownie plate

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

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

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

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

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

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

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organic granulated sugar

plate of scones

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