chocolate – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Wed, 23 Feb 2022 20:32:07 +0000 en-US hourly 1 Reishi Chocolate Cake Squares https://theherbalbakeshoppe.com/recipe/reishi-chocolate-cake-squares/ https://theherbalbakeshoppe.com/recipe/reishi-chocolate-cake-squares/#respond Wed, 15 Nov 2017 21:06:28 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2343
reshi chocolate cake squaresreshi chocolate cake squares
dried reishi mushroomsdried reishi mushrooms
reishi mushroom infused cakereishi mushroom infused cake
reishi mushrooms ready for decoctingreishi mushrooms ready for decocting
reishi mushroom infused with chocolatereishi mushroom infused with chocolate
reisi chocolate cake cut upreisi chocolate cake cut up

Mushrooms have a crazy medicinal super power that gives me pause. I’m not talking about our most common white button mushrooms. I love these — and I think you either love mushrooms or hate them — but they don’t add much by way of medicine.

There are many other mushrooms, some like shitake or portabella, well-known. But unless you are a mycologist, a true mushroom expert, immersed in the gourmet world as a chef or food writer, or your cultural heritage is steeped with mushrooms, they all have a sort of wild earthy, slightly sketchy reputation.

And then there is herbalism. To the herbalist mushrooms and medicinal go hand in hand. Reishi is perhaps the most loved, utilized and mainstream. I have seen it in drinks on supermarket shelves. But how in the world does this member of the fungus family have so many benefits? Benefits such as immune boosting, nerve calming, allergy and asthma relieving, circulation improving. I am in awe. Does adding a cup of reishi tea to this cake make a difference? If you cut the cake into 16 pieces you are getting about a half ounce roughly in each piece. That isn’t bad but it also isn’t what you would consider a medicinal dose.

My thoughts are as follows: When you eat a vegetable, let’s say a carrot, you know that it is a good source of vitamin A. We need vitamin A every day to support many body functions like good eyesight, healthy skin, nerve functions. Vitamin A is an antioxidant and decreases inflammation. But we know that eating a carrot won’t provide the total vitamin A needed. Instead it is a building block. one of many sources that you may eat throughout the day to reach an optimal amount. You may also eat romaine lettuce in a salad, broccoli and a sweet potato for dinner, some cantaloupe. I think the same can be applied to eating something that is made with an herb, like reishi. You eat a piece of cake and there is some reishi mushroom tea in it that will help support your immune system among other things. In addition, throughout the day you may be eating those carrots, broccoli, and sweet potatoes or drinking a cup of green tea and taking a spoonful of elderberry syrup, all immune boosters. It’s a building block, but in the meantime, this cake is one darn delicious block.

Reishi Chocolate Cake Squares
Taste this rich chocolaty cake and you will find no hint of mushroom flavor. In the game of hidden ingredients this takes the prize.
Servings Prep Time
16cake squares 25-30minutes
Cook Time
30minutes
Servings Prep Time
16cake squares 25-30minutes
Cook Time
30minutes
Ingredients
For reishi tea decoction
  • 1 ounce dried reishi mushroom
  • 16ounces (2 cups) water
For cake
  • 1 1/2cup (171g) organic all-purpose flour, sifted
  • 1tsp baking soda
  • 1/2tsp baking powder
  • 1/4tsp salt
  • 1stick organic unsalted butter
  • 1cup (200g) organic granulated sugar
  • 1tsp vanilla extract
  • 1 organic egg
  • 1/4cup buttermilk
  • 1/2cup cocoa powder
  • 1cup reishi tea, hot
For icing
  • 3 ounces semi-sweet chocolate
  • 1ounce bittersweet chocolate
  • 1/2stick organic unsalted butter, cut into pieces
Instructions
For reishi mushroom tea decoction
  1. Tea can be prepared 1-2 days in advance and stored in covered jar in the refrigerator. Break up reishi mushroom slices with hands into medium sized piece.
  2. Combine dried mushroom pieces and water in medium saucepan. Bring to gentle boil over medium low heat. Cover, reduce heat to simmer and continue to gently simmer for 2 hours. Liquid will reduce slightly.
  3. Strain reishi tea into a glass measuring cup. Use a fine mesh strainer lined with a cheese cloth cut to drape over the edges of the strainer. Measure tea to assure that you have 1 cup. If you have more, return to saucepan and simmer to reduce to 1 cup. If you have less, add more water to reach 1 cup level.
For cake
  1. Adjust oven racks to center of oven. Preheat oven to 350F. Prepare a 9-inch square baking pan by buttering all over and then coat lightly with fine dried bread crumbs on the bottom only.
  2. In a medium bowl, sift together flour, baking soda, baking powder, and slat. Set aside.
  3. Place butter into bowl of electric mixer, cut into four pieces. With paddle attachment, beat on medium high speed to soften for about 1-2 minutes using a spatula to push butter off of beater and up from bottom of bowl. Add sugar and vanilla. Beat for another 1-2 minutes until well incorporated, using spatula as needed.
  4. Add eggs one at a time, beating after each addition to mix. Add buttermilk and beat to combine.
  5. Warm tea , covered over lowest heat setting in a saucepan.
  6. Add cocoa powder and beat on lowest setting. Continue no lowest speed setting to alternately add flour and hot reishi mushroom tea. Begin with flour and add gradually in three additions, alternating with reishi tea in two additions.
  7. Remove from mixer and stir a bit with spatula to make sure that all ingredients are incorporated. Batter will be very thin.
  8. Pour into prepared pan and bake for 40 minutes.
  9. Cool in pan for 10-15 minutes. Remove from pan by inverting on a wire rack and then invert again on another wire rack so cake is top side up. Cool completely prior to icing.
For icing
  1. Bring about 1-2 inches of water to gentle simmer in bottom of double boiler.
  2. Place both chocolates in top of double boiler and place over simmering water in bottom of pan. Gently heat until chocolate is melted, stirring as needed. Remove top of pan from heat.
  3. Whisk in butter, one piece at a time to thoroughly incorporate after each addition. Use immediately as icing will harden as it cools.
  4. Pour icing into middle of cooled cake and spread evenly over top with a metal spatula or icing spreader. Allow to cool and harden a bit before slicing into 16 squares.
Recipe Notes

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

*Dried, sliced reishi mushrooms can be purchased from several different sources. For just a small supply, Rosemary's Garden sells a one ounce package for $2.73. You can find it here.

]]> https://theherbalbakeshoppe.com/recipe/reishi-chocolate-cake-squares/feed/ 0 Chocolate Cracks https://theherbalbakeshoppe.com/chocolate-cracks/ Sat, 20 May 2017 19:01:54 +0000 https://theherbalbakeshoppe.com/?p=2088 I wore my lucky apron the day I baked these cookies.

Maida wrote nothing about them, no introduction, no notes, no story. They’re the last recipe in the cookie-jar cookies chapter, sitting there like an after-thought. I made them because they seemed simple and the yield was high. I was looking for something my daughter could take to a school party.
I had no clue how I would love them. Love them because they are easy to make. Love them because they are rich chocolaty moist thins of a cookie. Love them most because they gave me inspiration and ideas for my herbal bake shoppe baking.

I’m still beginning my journey to better baking by practicing through Maida Heatter’s Book of Great Desserts. In the back of my mind, this little curiosity always searches for hope that baking with herbs will be possible. Past experience has sometimes failed with cookies a real problem. I’ve wanted to add liquids or syrups or something different from a powdered spice like cinnamon, but struggled with the how. Here in these chocolate cracks an answer was unveiled. Butter and chocolate are melted together with water, water that could easily be replaced with a strong tea. This opens a world of herbal cookie possibilities, as long as the tea flavoring blends well.

There has been other inspiring ideas and I’m excited by the thought of how many will come. And all the while, I’m practicing. That feels hopeful.

]]> Chocolate Mousse Torte https://theherbalbakeshoppe.com/chocolate-mousse-torte/ Wed, 10 May 2017 20:08:46 +0000 https://theherbalbakeshoppe.com/?p=2081
Some recipes have no introduction at all, but I love anytime Maida writes one especially with stories about the recipes. For this recipe, she tells how she sent it to her friend Craig Claiborne who then published it in the NY Times and later crowned it dessert of the year.

I’ve never been a huge chocolate mousse fan; I would rather have chocolate pudding, ice cream or a big glob of frosting. I am also a bit squeamish about eating raw eggs despite using organic which have a lower risk of bacterial contamination. It’s more than infection risk; though, I just don’t like the thought of it. Regardless, I am absolutely sure the torte I made would never come marginally close to print or award worthy. It wasn’t a total flop, but definitely nothing to rave about. I don’t think practice has anything to do with it either.

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

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

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

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

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

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

nettle-chocolate-loaf-cake

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

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

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

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

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

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

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

red clover buds
inside a bonbon

]]> https://theherbalbakeshoppe.com/recipe/red-clover-herb-blend-bonbons/feed/ 0 Lavender Orange Chocolate Babka https://theherbalbakeshoppe.com/recipe/lavender-orange-chocolate-babka/ https://theherbalbakeshoppe.com/recipe/lavender-orange-chocolate-babka/#respond Sat, 30 Apr 2016 20:15:41 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1556
orange peel teaorange peel tea
2 babka loafs2 babka loafs
inside a loafinside a loaf

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 wasn’t planning babka when I began thinking about this recipe. Babka is a sweet yeast cake that layers rich moist dough with streusel filling, especially yummy as a coffee cake. I love baking cakes with yeast more than bread. Yeast cakes are more forgiving; if the rise isn’t perfect the taste remains delicious. Also proofing yeast holds a special place in my herbal baking heart. As I experiment, there are magic moments for unlocking methods that work. Wherever there is water in a recipe, an herbal tea can take its place. This opens all kinds of doors. The first time I proofed yeast in an herbal tea I held my breath not knowing what would happen. I wondered if something in the tea would react with the yeast and it wouldn’t rise, but the opposite happened. The rise, aroma, and ultimately flavor have inspired a world of herbal baking ideas. Can’t wait to keep baking.

Lavender Orange Chocolate Babka
Babka making Tips: 1. Make these scrumptious loafs over a three day period. First day, make the lavender syrup and chocolate filling, this takes about 30 minutes. Start with lavender tea and while steeping process filling. Store both refrigerated. Second day, make the yeast dough and pop in refrigerator overnight. Third day, assemble babka loafs and bake.
Servings Prep Time
2loafs 1-2hours
Cook Time
30minutes
Servings Prep Time
2loafs 1-2hours
Cook Time
30minutes
Ingredients
For lavender syrup
  • 1tablespoon lavender powderedusing buds is also ok
  • 8oz hot water
For chocolate filling
  • 1cup dark chocolate chipsI used Ghirardelli
  • 1stick organic unsalted butter, room temperature
  • 1/2cup organic powdered sugar, sifted
  • 1/2cup unsweetened cocoa powderi used Dagoba
  • 1 organic egg
  • 1/2tsp cardamom powder
  • 1-3tbsp whole organic milk
For babka dough
  • 1/2cup orange peel teasee preparation below
  • 4 1/4cup all-purpose organic flour
  • 1/2cup organic granulated sugar
  • 1tbsp instant yeastrapid rise, SAF brand
  • 2tbsp orange zest, grated and choppedapproximate measurement of one orange
  • 3 organic eggs
  • 3/4tsp kosher salt
  • 2/3cup organic unsalted butter, room temperature
For orange peel tea
  • 1tsp dried orange peel
  • 8ounces hot water
Instructions
For lavender tea
  1. Prepare strong lavender tea. Heat water in tea kettle. Combine powdered lavender and hot water in a tea brewing vessel such as a French coffee press. Steep for 20 minutes.
  2. Strain lavender tea, measuring 6 ounces. Combine with sugar in small saucepan and bring to boil over medium high heat. Reduce heat to simmer. Simmer for 3 minutes without stirring. Cool completely.
  3. May prepare up to two days ahead and store in a glass jar refrigerated.
For chocolate filling
  1. Combine all ingredients in a food processor. Puree 1-2 minutes until a soft paste is formed. It is ok if some chocolate pieces remain.
  2. This does not have to be completely smooth but should be spreadable. If it is too thick, add room temperature whole milk, 1 teaspoon at a time and pulse to incorporate. Transfer to bowl and set aside until ready to use.
For babka dough
  1. Combine flour, sugar, yeast and orange zest in bowl of electric mixer. Fit with dough hook. Blend on low just a minute or two to combine.
  2. Add eggs and ½ cup orange peel tea. Mix on low speed until ingredients come together. Add additional orange peel tea, 1 tablespoon at a time with mixer running and continue mixing until dough forms a mass.
  3. Cut butter into tablespoon chunks. With mixer running on low, add salt and then butter 1 tablespoon at a time, mixing until completely incorporated into dough.
  4. Increase speed to medium. Mix for 10 minutes until dough becomes smooth and pulls away from the sides of the bowl. Scrape down sides as necessary. After 10 minutes of mixing, is dough is not smooth, add 1 tablespoon of flour to help shape dough.
  5. Coat a large mixing bowl with oil. I used avocado oil. Transfer dough to bowl, cover with plastic wrap and place in refrigerator for at least 6 hours but preferably overnight. Dough will only rise slightly and this is ok.
For orange peel tea
  1. Prepare orange peel tea. With a vegetable peeler, pare three long strips of orange rind. Place on small parchment lined baking sheet and place in 200°F oven for approximately 25-30 minutes until begin to curl and harden.
  2. Cool completely and place in tea brewing vessel such as a French coffee press with 8 ounces of hot water. Steep for 15 minutes.
For babka assembly
  1. Prepare 2 9x4inch loaf pans. Grease with butter or oil. Line bottom of each pan with rectangle of parchment paper.
  2. Remove dough from refrigerator and cut in half with a sharp knife. Work with one half at a time, keeping the other refrigerated.
  3. Flour a flat surface well for rolling. I used a large cutting board placed on top of a clean kitchen towel, which keeps the cutting board in place while you roll.
  4. Roll the dough into a rectangle 10 inches in width and 10-12 inches in length. If dough breaks, push it back together and try to keep the edges straight. Spread half of the chocolate filling mixture evenly over the dough leaving a ½ inch border on all sides.
  5. Brush the end farthest away from you with a bit of water. Beginning at the end closest to you, roll the dough up tightly and seal the moistened end. Transfer to a lightly floured baking sheet.
  6. Repeat with second half.
  7. Freeze dough rolls for 15 minutes to facilitate easier cutting.
  8. Remove one dough roll from freezer. Trim a ½ inch off one end of the roll and reserve. With a sharp knife gently cut the roll lengthwise leaving the cut end connected. Position each cut half next to each other on the surface with the cut side facing up. Beginning at connected end, twist the two halves over and around each other always trying to keep the cut ends facing out. Do this as best you can, it does not have to be perfect.
  9. Transfer twisted dough into prepared loaf pan, shaping it like an “S”. Put trimmed end of dough into the empty space.
  10. Repeat cutting and twisting with second half of dough and transfer to second loaf pan in same manner.
  11. Cover with a damp towel and allow to rise at room temperature for 1 ½ hours.
  12. Preheat oven to 375°F. Bake 30 minutes until inserted toothpick goes in to babka smoothly without resistance. Check after 20 minutes, if appears to be browning too quickly, cover loosely with aluminum foil.
  13. When babka is done baking remove from oven and immediately brush with lavender syrup all over and allow to soak in to cakes. It will seem like there is too much syrup, but it will be absorbed into cake while it cools.
  14. Cool in pan for 30 minutes then remove to cool completely on wire racks. Slice to reveal swirls of chocolate filling in layers of tender dough. Babka can be wrapped and frozen.
Recipe Notes

This is a perfect weekend baking project because the steps do not actually take that much time and allow for lots of time for other life things.

Using organic ingredients whenever possible will make your baked goods more wholesome and nutritious. For this cake, use organic flour, sugars, butter, eggs, orange, and cocoa powder if available.

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lavender powder
cardamom powder
organic sugar

chocolate babka loaf

]]> https://theherbalbakeshoppe.com/recipe/lavender-orange-chocolate-babka/feed/ 0 Nettle Chocolate Muffins https://theherbalbakeshoppe.com/recipe/nettle-chocolate-muffins/ https://theherbalbakeshoppe.com/recipe/nettle-chocolate-muffins/#respond Tue, 15 Mar 2016 17:24:34 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1495
muffin close upmuffin close up
safe sourcesafe source
nettle tea infusingnettle tea infusing
fresh out of the ovenfresh out of the oven
chocolate muffinchocolate muffin
nettle chocolate muffinnettle chocolate muffin

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 first herb I ever took medicinally, long before I began to study herbalism, was Urtica dioica powder in a capsule. I did not even know it was also called nettles. This was about two years after having three children in three years. I felt ok but had developed a chronic cough and sore throat and my father was worried about me. My health conscious, avid reader father explored alternatives for his own healthcare and had found a chiropractor/pharmacist who he thought I should see. He made the appointment for me and drove me there; waited three hours in the waiting room, and paid for the appointment including purchasing the supplements that were recommended, one of which was nettles. Looking back now I realize how lucky I was to have such a wonderful and concerned father, I also realize that the Urtica dioica was prescribed for restoration of my very depleted triple post pregnancy/childbirth and new mother state of health, as well as the cough. Nettle has long traditional use as a restorative, cleansing, and nutritive powerhouse herb. Also known for its ability to sting as a fresh plant, when dried or cooked the sting is completely deactivated.

Nettle Chocolate Muffins
Nettles are packed with nutrition; nutrients desperately lacking in many diets like calcium, magnesium, iron, carotenoids, vitamin K, and silicon. Eat your nettles. But what if you are not fond of greens. Mix them with chocolate and bake them in a muffin, yum!
Servings Prep Time
12muffins 40minutes
Cook Time
30minutes
Servings Prep Time
12muffins 40minutes
Cook Time
30minutes
Ingredients
Nettle tea
  • 1tbsp dried nettle leaf3 nettle leaf tea bags
  • 8ounces boiling water
Muffins
  • 1medium to large granny smith apple, peeled, cored and cut into cubes
  • 1tsp cinnamon
  • 6ounces nettle tea
  • 1 ½cup organic all-purpose flour
  • 1cup organic granulated sugar
  • 3/4cup unsweetened cacao powderI used Dagoba non-alkaline brand
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp salt
  • 1 organic egg
  • 1/4cup avocado oilwalnut oil may also be used
  • 1 tsp vanilla extract
Instructions
For nettle tea
  1. Prepare strong nettle tea. Combine dried nettle leaf with 8oz of hot water in French coffee press or other tea infusion vessel. Steep for 1 hour.
For Muffins
  1. Preheat oven to 350 degrees Fahrenheit. Grease muffin tin.
  2. In small saucepan combine apple cubes, cinnamon, and nettle tea. Bring to simmer over medium heat, decrease to low heat, cover and simmer for 20-30 minutes until apples are very soft and mushy. Stir to form chunky applesauce. Cool completely.
  3. In small mixing bowl whisk together flour, sugar, cacao powder, baking powder, baking soda, and salt. Set aside.
  4. When applesauce has cooled, in large mixing bowl whisk together egg, oil, and vanilla. Add applesauce and stir to combine well.
  5. Add flour mixture and mix with wooden spoon or rubber spatula until just moistened and barely combined. Do not over mix.
  6. Fill muffin tins with batter using 1/3 cup measure so that batter fills about ¾ of the pan. Bake for 25-30 minutes until toothpick inserted in center muffin comes out clean. Cool in pan for 1 minute and then remove muffins to wire rack to cool completely.
Recipe Notes

*During the drying process, the sting of nettles is deactivated.

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

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dried nettle leaf
organic sugar

chocolate muffins for breakfast

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

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

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

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

Shop this post:
cardamom powder
organic granulated sugar

eating cupcakes

]]> https://theherbalbakeshoppe.com/recipe/cardamom-kahlua-gluten-free-cupcakes/feed/ 0 Tulsi Chocolate Cranberry Bundt Cake https://theherbalbakeshoppe.com/recipe/tulsi-chocolate-cranberry-bundt-cake/ https://theherbalbakeshoppe.com/recipe/tulsi-chocolate-cranberry-bundt-cake/#respond Sun, 27 Dec 2015 19:11:12 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1368
tulsi chocolate cranberry bundttulsi chocolate cranberry bundt
powdered holy basilpowdered holy basil
cranberriescranberries
bundt right out of ovenbundt right out of oven
slice with tulsislice with tulsi
cake with slicecake with slice

Authenticity.

I am nutritionist by profession, an aspiring herbalist, love the concept of cooking, and dream of being a baker. It makes me happy to have the Herbal Bake Shoppe as a platform to mix all of this together. The baker dream part means I don’t get it right most of the time, but will keep working on that. When I discussed with my herbalist mentor this venture, he suggested it was important to maintain processing the herbs in traditional ways, as teas or tinctures for examples, to get any effect at all. I understand his point and have been working on ways to incorporate herbal water, alcohol, or oil infusions into the recipes I create. This cake is not perfect, but it is timely and uses a widely available herbal tea. The texture is lovely, but the taste not as chocolaty as I imagined, also not as sweet or even enough cranberries. The tulsi flavor comes through making it more like a mild spice cake. I am going to make it again and attempt a better result, but I am posting to ask for your input. What do you think of a mild, not so sweet, touch of sour cranberry chocolate cake? Would you even make a cake using tulsi tea? Do you like the idea of using herbal preparations in baking or is that an extra step you would not take? And specific to this recipe, if you were to bake it, how much cocoa powder would you add; what measure of cranberries? Please leave a comment below and thank you so much for supporting my journey with your input!

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.

Tulsi Chocolate Cranberry Bundt Cake
Tulsi, also known as holy basil, blends sweet and fragrant tones into this not so perfect cake. It could be more chocolaty or packed denser with cranberries, but it's lightness may be just the perfect complement to the sugar of the holidays. Post a comment below to tell me what you think!
Servings Prep Time
12-16slices 20minutes plus 2 hours for rise
Cook Time
40minutes
Servings Prep Time
12-16slices 20minutes plus 2 hours for rise
Cook Time
40minutes
Ingredients
For tulsi tea *
  • 3teaspoons tulsi, dried and powdered3 tea bags
  • 12oz hot water
For glaze
  • ¾cup organic powdered sugar, sifted
  • 1-2tbsp organic whole milk
  • 1tbsp organic unsalted butter, melted and cooled
  • 1/2tsp chocolate extract
For bundt cake
  • 3 1/2 cups organic all-purpose flour
  • 6tbsp cocoa powder (Dagoba)
  • 3/4cup organic granulated sugar
  • 3/4cup organic coconut sugar
  • 1/2tsp salt
  • 2packages active dry yeast
  • 1 1/2cups organic unsalted butter, softened
  • 1cup hot tulsi tea
  • 4 eggs
  • 1cup organic fresh cranberries, cut in half
  • 1/3cup dried cranberries, chopped
  • 1tsp lemon zest, grated
Instructions
For tulsi tea
  1. Tulsi is also known as holy basil. Brew strong tea using 3 tea bags to 12 ounces of hot water or 3 teaspoons dried, powdered tulsi with 12 ounces of water. Steep for 20 minutes. Strain, reserving liquid and pour into small saucepan to keep warm over lowest heat setting
  2. Tea can be prepared up to 48 hours in advance, kept refrigerated and then gently warmed prior to adding to batter.
For Bundt cake
  1. In bowl of electric mixer, combine 1 cup flour, cocoa powder, sugars and salt. Stir well until thoroughly mixed through. Add yeast and stir. Cut butter into large chunks and add to flour mixture with hot tulsi tea. Beat on low for 2 minutes.
  2. Add eggs and additional 1 cup flour, beat this time on high for two minutes more.
  3. Cover mixing bowl with plastic wrap and then damp kitchen towel and allow to rise for 1 hour.
  4. Stir in fresh and dried cranberries, lemon zest, and additional 1½ cups flour. Mix with wooden spoon to create a smooth cake batter.
  5. Recover mixing bowl with plastic wrap and damp kitchen towel and let rise an additional hour.
  6. Preheat oven to 350°F. Spray bundt pan with olive oil cooking spray to thoroughly coat. Pour batter into prepared pan and bake for 40 minutes. Test with toothpick to assure it comes out clean.
  7. Cool on wire rack for 10 minutes then remove from pan and cool completely
  8. Prepare glaze by combining all ingredients, stirring until smooth. Drizzle glaze over cooled cake.
Recipe Notes

Tulsi is also known as Holy Basil or Sacred Basil so may be sold under these names as well.

Using organic ingredients whenever possible will make your baked goods more wholesome and nutritious. For this cake, use organic flour, sugars, butter, eggs, and cranberries if available.

]]> https://theherbalbakeshoppe.com/recipe/tulsi-chocolate-cranberry-bundt-cake/feed/ 0 Chaga Chocolate Custard https://theherbalbakeshoppe.com/recipe/chaga-chocolate-custard/ https://theherbalbakeshoppe.com/recipe/chaga-chocolate-custard/#respond Mon, 30 Nov 2015 20:28:51 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1337
custard glasscustard glass
chaga powderchaga powder
custard ingredientscustard ingredients
a spoonful of custarda spoonful of custard
chaga chocolate custardchaga chocolate custard

Chaga sounds somewhat magical just in its name. A little known mushroom growing mostly in the Northeast on birch trees, chaga packages a powerful good immunity punch. Chaga acts as an immune stimulant and builder. A daily dose enhances immune system function and provides a rich antioxidant source. Prepared as a tea, chaga tastes slightly bitter and similar to coffee. Perhaps a more delightful way to reap its benefit is as an addition to chocolate custard. I have to admit, there is a bit of an earthy taste to this custard, but it does not taste like a mushroom, more a rich chocolate. If you love chocolate pudding, chaga custard may take its place on your list of favorite desserts. During the autumn months when immune support requires significant attention, either by the spoonful or sliced into a pie this custard comforts as well as stacks the odds in your favor for fending off colds and flus.

Chaga Chocolate Custard
Antioxidants and immune stimulants mix into this creamy chocolate pillow of comfort. If you have an extra piecrust around the holidays, whip up a custard batch, spoon it in and give your family and friends a delicious boost of germ resistance.
Servings Prep Time
61/2 cup servings or 8 pie slices 40minutes
Cook Time
10minutes
Servings Prep Time
61/2 cup servings or 8 pie slices 40minutes
Cook Time
10minutes
Ingredients
For custard
  • 1 organic eggs
  • 2 organic egg yolks
  • 2tbsp cornstarch
  • 2tbsp chaga mushroom powder
  • 1 1/2 tbsp cocoa powder (Dagoba)
  • 1/4tsp salt
  • 1/2cup water
  • 1/4 cup organic light brown sugar
  • 1 1/2cup organic heavy cream
  • 3/4cup organic 2% milk
  • 3 1/2oz semisweet chocolate, chopped
  • 1tsp vanilla extract
  • 1tsp chocolate extract
  • 2tbsp organic unsalted butter, cut into pieces
For custard pie
  • 1 prepared pie crusthomemade or frozen (store bought)
Instructions
For custard
  1. In large heatproof mixing bowl, whisk together cornstarch, whole egg and egg yolks. Set aside.
  2. In large 3quart heavy saucepan, whisk together chaga powder, cocoa powder, and salt. Add water and whisk until smooth.
  3. Heat on medium, whisking until just begins to simmer.
  4. Add brown sugar and continue whisking and swirling liquid around sides of pan to scrape all of powders and sugar. Bring to boil and continue to whisk while boiling for 5 minutes until all of sugar is dissolved. There may still be some black specks of the chaga powder visible, this is ok and will dissolve later in cooking process.
  5. Pour in cream and milk while whisking. Bring to boil over medium heat while stirring frequently with whisk or wooden spoon.
  6. Once mixture begins to boil, continue to boil for 1 minute then remove from heat. Ladle out ½ cup and add gradually to cornstarch and egg mixture, whisking constantly. Once incorporated, add another ½ cup of hot milk and sugar mixture, whisking.
  7. When well combined, pour all of cream, egg and chocolate chaga mixture in mixing bowl back into saucepan. Continue to cook over medium heat stirring constantly with rubber spatula or wooden spoon. Mixture will begin to thicken. If lumps form, whisk briefly until smooth. Bring to simmer, mixture will just barely bubble, do not boil. Continue stirring with spatula, scraping over bottom and around sides of saucepan to assure thorough mixing for 2 minutes.
  8. Remove saucepan from heat and add chopped chocolate, stir and then add vanilla extract, chocolate extract and butter pieces. Stir until chocolate and butter are melted and completely incorporated.
  9. Spoon into 8 ounce glasses or dishes while still warm, cover with small pieces of wax paper and allow to cool slightly on kitchen counter. Refrigerate to chill completely. (Skip this step and proceed to pie instructions if you are making a pie)
For custard pie
  1. Prepare pie and bake according to instructions. A store bought frozen pie is fine to use. Cool to room temperature after baking.
  2. After chopped chocolate and butter have completely melted into custard mixture, pour custard into prepared pie crust, smooth top and refrigerate for at least 3 hours until completely cool.
Recipe Notes

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

*Chaga can purchased dried either ground or a powder.

]]> https://theherbalbakeshoppe.com/recipe/chaga-chocolate-custard/feed/ 0 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 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.

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

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

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

*For 1½ cups beet puree

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

]]> https://theherbalbakeshoppe.com/recipe/beet-chocolate-cupcakes-2/feed/ 2 Lavender Honey Flourless Chocolate Cake https://theherbalbakeshoppe.com/recipe/lavender-honey-flourless-chocolate-cake/ https://theherbalbakeshoppe.com/recipe/lavender-honey-flourless-chocolate-cake/#respond Tue, 07 Jul 2015 22:50:41 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=545
Lavender Honey Chocolate Cake SliceLavender Honey Chocolate Cake Slice
Lavender Honey Chocolate Cake SliceLavender Honey Chocolate Cake Slice
Lavender Honey Chocolate Whole CakeLavender Honey Chocolate Whole Cake
Making Lavender HoneyMaking Lavender Honey
Dried Lavender BudsDried Lavender Buds
Lavender HoneyLavender Honey

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.

When I was in college I obsessively bought cookbooks somewhat because cooking fascinated me and I dreamed of doing it well. I joined a book club that automatically sent a cookbook each month allowing you to send it back or keep it. One month I received Maida Heatter’s Book of Great American Desserts. I did not really want this book as I had never heard of her, but I missed the deadline to send it back, paid for it and it was mine. I had no idea that I had just purchased a baking treasure. Now I realize that there are many possible explanations for baking failures. Of course, the obvious is you did something wrong. But it may also be the recipe. Never ever when I bake from Maida Heatter’s recipes, do they disappoint. Each time they succeed, look right, and are delicious. She is a true master of cookbook writing and I am not the only one who so thinks. She has won many awards. One very smart food blogger dedicated a website to baking through step-by-step many of her cakes, breads, cookies, etc. http://madaboutmaida.blogspot.com/p/about-maida-heatter.html

She is a true inspiration and I hesitate to touch any of her recipes, but as I search for ways to make herbs taste good and incorporate them into life, I keep going back to her books as a guide for I trust them like no other.

The floral lavender addition peaks through the dense, rich flavor of this cake just barely imparting it a bit of mystery. If preparing the lavender honey, plan to make the honey about 2 weeks before making the cake so it is ready when the time comes to bake. (see note below)

Adapted from Maida Heatter’s Cakes (Robert Redford Cake)

Lavender Honey Flourless Chocolate Cake
Servings Prep Time
12-16people 40minutes
Cook Time
70minutes
Servings Prep Time
12-16people 40minutes
Cook Time
70minutes
Ingredients
For cake
  • 1¼ cup almond meal
  • 12oz semisweet chocolate chips(I used Ghirardelli)
  • 1½sticks organic unsalted butterroom temperature
  • ½cup lavender honey*
  • 1tsp vanilla extract
  • 10 organic eggs, separated
  • ¼tsp salt
For icing
  • ¾cup heavy cream
  • 12oz semisweet chocolate chips
For lavender honey
  • 3TBS dried lavender flower buds
  • 1cup organic honey
  • cheesecloth and kitchen twineoptional
For whipped cream
  • 1cup organic heavy cream
  • 1TBS lavender honey*
  • ½tsp vanilla extract
Instructions
For cake
  1. Adjust rack of oven one third up from bottom. Preheat to 375 °F. Butter pan on bottom and sides, line bottom with a round of parchment paper cut to fit inside pan, then butter paper and dust bottom and sides with a bit of almond meal, shake out excess.
  2. In a food processor or coffee grinder, grind almond meal to a fine powder and set aside.
  3. Place the chocolate chips in the top of a double boiler, add about 2 inches of water to bottom and warm on medium heat to melt chocolate on top. Cover top with a paper towel to absorb any steam, then cover with lid. As chocolate begins to melt, stir and remove from heat. Let stand, stirring occasionally until completely melted.
  4. Dry bottom of pan so no moisture gets into chocolate and transfer melted chocolate to a bowl to cool to room temperature.
  5. In electric mixer, with paddle attachment, beat butter until soft. Gradually add lavender honey, beating until smooth, then add vanilla and beat a few seconds to combine. Then begin to add egg yolks, two or three at a time, beating after each addition. The mixture will look curdled which will go away after other ingredients are added, so just beat until the yolks are mixed into the butter and honey.
  6. Add melted chocolate and beat until mixed through. Scrape sides of bowl with a rubber spatula as needed. Add almond meal and beat to mix. Transfer mixture to a large mixing bowl, the largest you have.
  7. Wash the bowl of the electric mixer well and wipe out with a dash of white vinegar. Now add egg whites and salt to bowl and beat with beater attachment. Beat for approximately 5-7 minutes until just barely stiff, they should stand up straight when the beater is raised.
  8. With a rubber spatula, fold about a quarter of the beaten egg whites into the chocolate mixture. Gently, fold in a second quarter of the egg whites. Continue to add egg whites, gently folding in to just blend the mixtures. This will make a large amount of batter.
  9. Pour the batter into the prepared pan. Bake at 375 °F for 20 minutes, then reduce the oven temperature to 350 °F and bake for an additional 50 minutes (70 minutes total baking time). Test for doneness by inserting a toothpick into the center, it should come out clean.
  10. Turn off the oven and open the door. Let the cake cool in the oven for 15 minutes, then remove it to a wire rack and cool completely. The cake will sink in the center during the cooling.
For Icing
  1. In a heavy saucepan, cook heavy cream over moderate heat until just warm and a wrinkled skin forms on the top.
  2. Add chocolate chips, reduce heat to low and stir with a small wire whisk until smooth. Cool by transferring to a small bowl to stop the cooking and stir occasionally. Icing will slightly thickened.
For whipped cream
  1. Place bowl and beater of electric mixer into refrigerator to chill.
  2. Once cold, add heavy cream, lavender honey and vanilla extract and whip until holds a soft shape but not stiff. Whipped cream can be made ahead, refrigerated and whipped slightly with a wire whisk just before serving.
To Assemble Cake
  1. To remove cake from pan, cover with a wire rack and turn pan over onto the rack. Remove the pan and parchment paper.
  2. Cover cake with another wire rack and turn over again. The cake will most likely not look level on top. With a long, thin, sharp knife trim the top to make level.
  3. Transfer cake to a cake platter or dish. Cut four 10x3 inch strips of wax paper and slide each under one side of the cake to protect the platter from icing as it may drip over the sides of the cake.
  4. Pour the cooled icing over the top of the cake, carefully spreading so that only a small amount drips over the sides of the cake. Spread until top is smooth. Remove the strips of wax paper.
  5. I like to refrigerate the cake so the icing hardens a bit, but you do not have to do this. Serve with big spoonfuls of whipped cream.
Recipe Notes
Lavendar Honey Infusion Methods

Long-Infusion Method
Put lavender into glass jar with lid, pour honey over flowers and stir with a wooden chopstick or popsicle stick. Cover with lid and allow to sit in a cool, dark place for 1-2 weeks. Stir daily with chopstick or popsicle stick. Strain through cheesecloth, squeezing to get as much honey out as possible.

Short Heating Method
Cut 2 pieces of cheesecloth into 6x9 inch rectangles then fold in half, divide lavender into 2 parts and place each in center of folded cheesecloth, fold as a package and tie with kitchen twine. Pour honey into top of double boiler and add lavender packages, tying twine to the handle of the saucepan and cut so none hangs over the edge of pan. Warm 2 inches of water in bottom of pan and lightly simmer for 40 minutes. Do not allow honey to boil or overheat and stir frequently. Remove from heat and allow to cool, remove lavender packets. Squeeze packets to get as much honey out as possible. Alternately, lavender flower buds can be added directly to honey and once heating is finished strained through a cheesecloth prior to cooling.

Lavender Honey Already Prepared
Lavender honey already prepared is available for purchase, it is easy to find online and usually costs $10-$20. I found several options on Amazon and it is also sold in specialty food stores, even Whole Foods.

]]> https://theherbalbakeshoppe.com/recipe/lavender-honey-flourless-chocolate-cake/feed/ 0 Turmeric Chocolate Nut Truffles https://theherbalbakeshoppe.com/recipe/turmeric-chocolate-nut-truffles/ https://theherbalbakeshoppe.com/recipe/turmeric-chocolate-nut-truffles/#respond Tue, 07 Jul 2015 22:49:57 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=544
Turmeric Chocolate Nut TrufflesTurmeric Chocolate Nut Truffles
Turmeric Chocolate Nut TrufflesTurmeric Chocolate Nut Truffles
Turmeric PasteTurmeric Paste

A bite of enchantment; these are tasty, filling and healthy for a quick breakfast or snack.

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

Turmeric Chocolate Nut Truffles
A bite of enchantment; these are tasty, filling and healthy for a quick breakfast or snack.
Servings Prep Time
36truffles 30minutes
Cook Time
70minutes
Servings Prep Time
36truffles 30minutes
Cook Time
70minutes
Ingredients
For turmeric syrup
  • 1TBS turmeric powder
  • 1cup water
  • ¼cup pure maple syrup
For truffles
  • ½cup pitted dates, packed
  • 1cup brazil nuts
  • ½cup cashews
  • 2 ½TBS cocoa powder (Dagoba)Hershey’s is also fine
  • additional cocoa powder for coating
  • 3-4TBS turmeric syrup
  • 2TBS ground flax seed
  • 1tsp vanilla extract
  • 1tsp cinnamon
  • ⅛ tsp cayenne pepper
  • pinch of salt
Instructions
For turmeric syrup
  1. Make turmeric syrup by adding turmeric powder and water to a small saucepan. Heat over medium low heat until just begins to boil, stirring constantly to break up any clumps.
  2. Decrease to simmer and continue to cook for approximately 20 minutes, stirring frequently until reduced to ¼ cup paste.
  3. Add maple syrup and cook for 20 minutes more, stirring.
  4. Can be prepared in advance and stored in a small glass jar in the refrigerator. If there is any syrup left from using for truffles, it can be used in cooking to flavor sauces or stews or any way you like, for a sweet and pungent flavor.
For truffles
  1. In a small bowl, cover dates with boiling water and soak for 30 minutes.
  2. Place brazil nuts and cashews in a food processor and pulse until they are chopped completely and begin to form a paste. Stir and scrape down sides to make sure that all of the nuts are incorporated.
  3. Add soaked dates, cocoa powder, turmeric syrup (I use 3 ½ tablespoons), flax seed, vanilla, cinnamon, cayenne, and salt. Process until all ingredients are incorporated into a smooth, paste-like consistency. Add more turmeric syrup if seems too dry.
  4. Remove from food processor and put into a container with a lid, lined with waxed paper. Cover and freeze for at least 30 minutes, this can stay in the freezer longer though until you are ready to mold into truffles.
  5. Remove from freezer and roll into small balls, and then roll in additional cocoa powder to coat. This will make your hands messy, but will wash right off. Store truffles, covered in the refrigerator.
]]> https://theherbalbakeshoppe.com/recipe/turmeric-chocolate-nut-truffles/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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