ginger – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Wed, 20 Mar 2024 21:05:13 +0000 en-US hourly 1 Episode 056 Warming Energetics and Evergreen Trees https://theherbalbakeshoppe.com/episode-056-warming-energetics-and-evergreen-trees/ Wed, 20 Mar 2024 20:27:30 +0000 https://theherbalbakeshoppe.com/?p=7586 https://oembed.libsyn.com/embed?item_id=30465518

Plant energetics is a way to understand how a plant can affect the body through our senses and how it feels in the body. Energetics is subtle, but so helpful when choosing herbs. The difference between warming and cooling plant energetics is like feeling the warmth of the sun versus a cool plunge into the ocean. In this episode, we delve deep into warming energetics and match these with a group of trees that provide great examples: evergreens. These trees have great potential for kitchen uses and herbal remedies. We talk all about juniper, fir, hemlock and spruce trees.

Some examples of herbs with warming energetic qualities:
ginger, cinnamon, cardamom, cayenne pepper, turmeric, garlic, rosemary, cumin, black pepper.

Sending you the warmest thoughts and thank you for joining me!

CONNECT WITH DINA
Together we can transform our kitchens into a unique apothecary.

—Deepest gratitude to Andrea Klunder, my podcast boss. Find her at thecreativeimposter.com.

Original music by Dylan Rice
—

Please send me your comments, requests, or feedback. Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com. I look forward to hearing from you!
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—
ABOUT DINA
—
Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three – two daughters and one son all now in college. Dina loves cooking for her family despite the challenges this creates. She passionately loves exploring culinary herbalism and has been working on stocking her home kitchen apothecary or medicine cabinet.

]]> Episode 050: Broth Series: Ginger Stock https://theherbalbakeshoppe.com/episode-050-broth-series-ginger-stock/ Tue, 17 May 2022 19:04:41 +0000 https://theherbalbakeshoppe.com/?p=7514 <iframe title=”Embed Player” src=”//play.libsyn.com/embed/episode/id/23143061/height/192/theme/modern/size/large/thumbnail/yes/custom-color/1f083e/time-start/00:00:00/playlist-height/200/direction/backward” height=”192″ width=”100%” scrolling=”no” allowfullscreen=”” webkitallowfullscreen=”true” mozallowfullscreen=”true” oallowfullscreen=”true” msallowfullscreen=”true” style=”border: none;”></iframe>

“Let my soul smile through my heart and my heart smile trough my eyes, that I may scatter rich smiles in sad hearts.”

Paramahansa Yogananda

Rounding out four episodes on broth with ginger provides the perfect example of how lovely tasting herbal tea can second as herbal broth which then infuses the food we eat with an extra layer of nourishment. Ginger is also a great example, because it is such a foundational culinary herb. There are multitudes of methods and recipes incorporating ginger both fresh and dried.. As for soup, ginger itself may be added as an ingredient, it goes especially well with chicken soup or creamy carrot soup or a garlic lemongrass broth with noodles, But it can also be layered in as the actual broth or stock base to make a sublime and aromatic soup or stew creation which is how I am using it today.

*Ginger Broth* makes 2 cups
3 cups water
3 inch piece fresh ginger root, chopped
1 teaspoon peppercorns
1 teaspoon coriander seeds
1 bay leaf
2 kafir lime leaf
Salt to taste
No need to peel the ginger because we will be staining it out.
Combine water, ginger, garlic, peppercorns, fennel seeds lemon juice and lemon zest in medium saucepan. Bring to boil over high heat, reduce to low and simmer 30 minutes. Strain. Reduces to 2 cups

Mushroom Soup
4 cups ginger stock
4 cups water
1 medium onion, chopped
Green tops from 2 leeks, sliced thin
1 1/2 pounds mushrooms – Shitake, portobello, oyster, white button, washed and sliced
4 carrots, cut to rounds
2 potatoes, peeled and diced
1 cup frozen peas
1 bunch parsley or cilantro, finely chopped
Salt and pepper to taste

]]> Episode 011: Kitchen Medicine: Prebiotics from Herbal Roots https://theherbalbakeshoppe.com/episode-011-kitchen-medicine-prebiotics-from-herbal-roots/ Tue, 15 May 2018 20:46:58 +0000 https://theherbalbakeshoppe.com/?p=2596

Sending a big hug to you!

Digestion is foundational to our health and well-being. Today we focus on herbal roots that provide inulin. This prebiotic is vital to keeping the friendly microbes in our body happy as well as our digestion. And then I’m back in the kitchen to make super easy electuaries with powdered roots. ??

Herbal Root Prebiotic Electuaries
1 1/2 parts (1 1/2 tsp) dried burdock root powder, Arctium lappa
1 part (1 tsp) dried dandelion root powder, Taraxacum officinale
1 1/2 parts (1 1/2 tsp) dried chicory root, powder, Cichorium intybus
1 1/2 parts (1 1/2 tsp) dried marshmallow root powder, Althaea officinalis
1 part (1 tsp) cacao powder, Theobroma cacao
1/8 part (1/8 tsp) dried ginger powder, Zingiber officinale
2 1/2 parts (2 1/2 tsp) organic maple syrup (approximately)
Grind herbs in a spice grinder to a fine powder. Mix all ingredients together, adding the maple syrup gradually to form a thick paste. With hands roll into 1/4 inch round, small balls.

Sources for dried herbs

Please SHARE this episode with someone who may also be fascinated by herbal medicine. Help me to spread my passion for kitchen medicine and make everyone’s home a place of herbal wisdom. ?✨

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Original music composed by Dylan Rice — singer, songwriter, guitarist.

Please be in touch!

Subscribe to my newsletter. Send me a question. Leave a comment on this episode. I would absolutely love to know you better and learn about your own experiences with herbal medicine!

[gravityform id=”3″ title=”true” description=”true”] [gravityform id=”1″ title=”true” description=”true”] ]]> Butternut Squash Drop Biscuits with Quatre Espices https://theherbalbakeshoppe.com/recipe/butternut-squash-biscuits-quatre-espices/ https://theherbalbakeshoppe.com/recipe/butternut-squash-biscuits-quatre-espices/#respond Mon, 16 Oct 2017 19:59:31 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2269
butternut squash drop biscuitsbutternut squash drop biscuits
butternut squash for mashingbutternut squash for mashing
quatre espicesquatre espices
dropped and ready for ovendropped and ready for oven
out of ovenout of oven
fall spice biscuitsfall spice biscuits

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

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

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

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

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

Sending much fall warmth and love to you!

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

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

]]> https://theherbalbakeshoppe.com/recipe/butternut-squash-biscuits-quatre-espices/feed/ 0 Swedish Icebox Cookies https://theherbalbakeshoppe.com/swedish-icebox-cookies/ Tue, 09 May 2017 19:10:17 +0000 https://theherbalbakeshoppe.com/?p=2075
I realize this baking journey is more than practice. I get interested in the whys of a recipe, which leads to learning something about culture or technique or origins. I think the value of this is a more personal connection to what I’m baking. It also helps to answer the wonder of why Maida included these as a great dessert for her first cookbook.

For these cookies the name and the spice blend both gave me pause.

Certainly when writing this cookbook refrigerators had replaced iceboxes, but Maida still hung onto the old term. Perhaps it was something from her childhood because I think by the 1950s there were no more ice deliveries happening. When I lived in FL we lost electricity for two weeks after Hurricane Wilma. My kids were 7, 5, and 4 and I was using a big cooler to keep some things like milk cold. It taught me a lot about living without modern comforts and how hard that can be. One of my projects every day was to get a new bag of ice because the last one had melted making a watery mess in the cooler. I can’t imagine anything endearing about an icebox so why use the term for cookies instead of refrigerator? I am not sure I will ever know.

Second, I’m embarrassed to say I don’t know much about Scandinavian culture and I can’t help but wonder why these are called Swedish. I found a traditional holiday cookie called Pepparkakor that closely resembles this recipe except it appears they are often made without nuts. They seem to be a staple Swedish holiday party tradition that serves seven cookie varieties, called sju sorters kakor (translates: seven kinds of cookies).

Spices and nuts complement each other. Spices are warming and exotic and festive. Nuts add richness and texture. Out of the 8 recipes I have made so far, this is the fourth to have used a really intense and large quantity spice mixture. It is also the fourth to use a large quantity of nuts, usually in the same recipe as the intense spices. While I am still only at the beginning, I have looked forward and see this as a continuing trend for many of the classic and traditional cakes and cookies. My own herbal baking goals always hang in the background of my mind. The fact that spices and nuts are so prominent in what Maida considers the greatest desserts sparks a little light of hope for my baking future.

]]> Bitters Spiked Plum Jam Muffins https://theherbalbakeshoppe.com/recipe/bitters-spiked-plum-jam-muffins/ https://theherbalbakeshoppe.com/recipe/bitters-spiked-plum-jam-muffins/#respond Mon, 06 Mar 2017 21:33:47 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1901
fresh out of ovenfresh out of oven
gin spiked plum jamgin spiked plum jam
mixing muffin battermixing muffin batter
filling muffins with jamfilling muffins with jam
inside a muffininside a muffin
jam peaking throughjam peaking through

As my teenagers spend less and less time at home, the quiet vacillates between feeling peaceful and piercing my heart with loneliness. Music helps but also takes my mind down roads that sometimes compound unwanted dark thoughts. I choose instead spoken words, which softens the quiet and gives feeling that there is someone talking to me. Podcasts provide endless stories, interviews, education, and verbal companionship. My current obsession is the Heritage Radio Network with thousands of podcasts related to food, my passion.

While listening to an interview with a bartender/mixologist/author on the history of classic cocktails, all of a sudden my herbal world collided with hers. Bitters!

One of the absolute first principles I learned related to herbalism was that almost anyone can benefit from a few drops of bitters before meals to support their digestion. A well-made bitters formula is a vital tool of the trade. Equally so in the cocktail world where bartenders refer to bitters as their salt and pepper.

It turns out that cocktail bitters originated from medicinal bitters formulas added to spirits to make them more palatable. Even better, adding a dash of cocktail bitters in cooking enhances flavor and complexity just like it does with mixed drinks. I think this opens a world of possibility for a bit of good medicine and taste.

Bitters Spiked Plum Jam Muffins
Bitters = the salt and pepper of cocktails = herbal medicine to support digestion = culinary flavor and aroma enhancer. Is it possible that a bit of bitter spiked jam in these muffins could offer all that wonderful?
Servings Prep Time
18muffins 40minutes
Cook Time
25-30minutes
Servings Prep Time
18muffins 40minutes
Cook Time
25-30minutes
Ingredients
Bitters spiked plum jam
  • 1/2cup plum preserves
  • 1 1/2tablespoons Bombay Sapphire gin
  • 3/4teaspoon Angostora Bitters
Muffins
  • coconut oil spray for coating muffin pan
  • 2cups (250g) all-purpose organic flour
  • 1/2cup (62.5g) gluten free all-purpose flour
  • 1 1/4cup granulated organic sugar
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1/2tsp salt
  • 2cups (16oz) buttermilk
  • 3/4cup avocado oilcan substitute any organic vegetable oil
  • 2 eggs
  • 3cups (174g) wheat bran
  • 1/2cup bitters spiked plum jam
  • 3/4tsp ginger powder
Instructions
For bitters spiked jam
  1. Mix jam the day before making muffins to let flavors infuse together. In small bowl or jar, mix together plum preserves, gin, and Angostura bitters. Cover and store in refrigerator overnight.
For Muffins
  1. You will need a 12 cup muffin pan and a 6 cup muffin pan. I have found that the darker gray, non-stick pans make muffins with nice volume on top. Muffins seem to spread more on top in the lighter gray pans, but either will be fine for
  2. Preheat oven to 350°F. Spray muffin pan with coconut oil spray so each bottom and sides of each muffin cup is thoroughly covered.
  3. Combine flours, sugar, baking powder, baking soda, and salt in a medium sized bowl. Whisk together to combine. Set aside.
  4. Measure wheat bran into a small bowl. Set aside.
  5. In large bowl, whisk together buttermilk, avocado oil, and eggs until well blended.
  6. Add dry ingredients and wheat bran together and mix gently with a wooden spoon until ingredients are well incorporated. Do not over mix, though.
  7. With a ¼ cup measure, fill each prepared muffin cup with ¼ cup of batter. With a small spoon, make a little opening in center of each muffin batter by pushing gently on batter.
  8. Fill each hole with 1 teaspoon of spiked plum jam.
  9. Mix ¾ teaspoon ginger into remaining batter. Top each muffin with a small amount of batter to cover jam. Batter does not have to completely cover jam. Gently spread batter over jam as best you can.
  10. Bake for 25-30 minutes until toothpick tester comes out clean.
  11. Cool for about 10 minutes in pan then gently lift and transfer to wire racks. These are also delicious warm, right out of the oven.
Recipe Notes

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

]]> https://theherbalbakeshoppe.com/recipe/bitters-spiked-plum-jam-muffins/feed/ 0 Cranberry Cornmeal Scones with Acorn Squash & Ginger https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/ https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/#respond Fri, 30 Dec 2016 19:41:50 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1815
plate of sconesplate of scones
ingredientsingredients
batterbatter
acorn squash in a single sconeacorn squash in a single scone
Cranberry Cornmeal Scones with Acorn Squash & Ginger
Not exactly traditional scones, but gluten free and a flavor blend that is nutrient dense enjoyment.
Servings Prep Time
12scones 25minutes
Cook Time
25-30minutes
Servings Prep Time
12scones 25minutes
Cook Time
25-30minutes
Ingredients
  • 1/2 cup (100g) organic granulated sugar
  • 1 1/2 cup (240g) white rice flour
  • 1/3cup (40g) organic cornmeal
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp xantham gum
  • 1/2tsp kosher salt
  • 1tsp turmeric
  • 1tsp ginger
  • 1/2 tsp cinnamon
  • 1/4tsp cloves
  • 3/4cup (1 1/2 sticks) organic unsalted butter, frozen
  • 1cup fresh cranberries, cut in half
  • 1 egg
  • 1/2cup sweet potatoes, mashed
  • 1/4cup buttermilkplus additional for coating
  • 1tbsp turbinado or granulated sugar for sprinkling on scones
Instructions
To bake acorn squash
  1. Preheat oven to 375°F. Using a sharp, heavy knife cut squash in half at the middle (not at the stem ends). Scoop out and discard seeds or save them to plant or roast. Place squash face down in a shallow baking dish with about ¼ inch water. Cover with aluminum foil.
  2. Bake for approximately 45 minutes until soft. Cool completely, then scoop out flesh and mash. Set aside ½ cup for scones. Remainder can be refrigerated and used for a dinner side dish mixed with butter or olive oil and a little salt and pepper.
For scones
  1. Line a baking sheet with parchment paper.
  2. In large mixing bowl, whisk together sugar, white rice flour, cornmeal, baking powder, baking soda, xanthan gum, salt, turmeric, ginger, cinnamon, and cloves.
  3. Using the large holes of a hand grater, grate frozen sticks of butter into a separate bowl, adding the slivers of butter to the dry ingredients as you go. Each time butter is added to dry, toss lightly to coat it. Continue until all butter is grated and added into dry ingredients.
  4. Add sliced cranberries to butter and flour mixture and toss lightly to combine.
  5. In medium bowl, beat egg lightly. Add acorn squash puree and buttermilk and mix together until smooth. Add to other butter, flour and cranberry mixture and blend together until forms a thick, moist batter.
  6. Turn out batter onto a lightly floured surface. Knead a bit if needed to smooth it out and press into a flat disc that is about 1½ inches thick.
  7. With sharp knife, cut as a pie into 12 wedges. Pieces do not have to be exactly even. Gently lift wedges and place on parchment lined baking sheet. Cover and refrigerate until firm, at least 2 hours, but preferably overnight. If very short on time, these can be chilled in the freezer for 30 minutes.
  8. When ready to bake, preheat oven to 400°F.
  9. Remove scones from refrigerator and brush with buttermilk then sprinkle with turbinado sugar.
  10. Bake until golden, 25-30 minutes. Cool while still on baking sheet.
Recipe Notes

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

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

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

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

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

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

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

Shop this post:
organic granulated sugar

plate of scones

]]> https://theherbalbakeshoppe.com/recipe/choco-chai-scones/feed/ 0 Ginger Pumpkin Sweet Rolls https://theherbalbakeshoppe.com/recipe/ginger-pumpkin-sweet-rolls/ https://theherbalbakeshoppe.com/recipe/ginger-pumpkin-sweet-rolls/#respond Tue, 07 Jul 2015 22:51:35 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=547
Ginger Pumpkin Sweet RollsGinger Pumpkin Sweet Rolls
Ginger Pumpkin Sweet RollsGinger Pumpkin Sweet Rolls
Ginger and Ginger JuiceGinger and Ginger Juice
Ginger Pumpkin Sweet Rolls Before BakingGinger Pumpkin Sweet Rolls Before Baking
Ginger Pumpkin Sweet Roll Closer LookGinger Pumpkin Sweet Roll Closer Look

Soft, moist, tender with a touch of orange hue, these resemble big old-fashioned cinnamon buns but reap the benefit of pumpkin for extra nutrition and ginger for a warming autumn twist.

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.

Ginger Pumpkin Sweet Rolls
Soft, moist, tender with a touch of orange hue, these resemble big old-fashioned cinnamon buns but reap the benefit of pumpkin for extra nutrition and ginger for a warming autumn twist.
Servings Prep Time
12large sweet rolls 2-3hours
Cook Time
25minutes
Servings Prep Time
12large sweet rolls 2-3hours
Cook Time
25minutes
Ingredients
For rolls
  • 1cup organic pureed pumpkin
  • 1cup organic 2% milk
  • ½cup organic granulated sugarplus 1 TBS
  • ½tsp salt
  • ½tsp ginger juiceor ¼ teaspoon dried ginger
  • 2oz organic unsalted butter cut up
  • ¼cup warm water(105-115 degrees)
  • 1envelope active dry yeast(2¼ tsp)
  • 1 organic large egg
  • 1tsp vanilla extract
  • 4¼cups organic all-purpose flour, unsifted
  • additional flour for kneading
For filling
  • 2TBS organic granulated sugar
  • 1½tsp dried ginger
  • ½tsp cinnamon
  • 1oz organic unsalted butter, melted
  • ¾cup mini chocolate chips
  • ¼ cup raisins
For ginger glaze
  • 1TBS organic unsalted butter room temperature
  • ¾cup organic powdered sugar
  • ¾tsp ginger juice
  • 2TBS organic 2% milk
  • pinch of salt
Instructions
  1. Set aside a large 4 to 6 quart mixing bowl, buttered generously, for the dough to rise.
  2. Place the pureed pumpkin in a small saucepan and add the milk very gradually, stirring constantly. Stir in ½ cup of the sugar (reserve remaining 1 tablespoon). Add salt, ginger, and butter. Warm over low heat, stirring occasionally, until 105 to 115 degrees. Butter may not be completely melted, which is fine.
  3. While pumpkin mixture is heating, in a 1 cup glass measuring cup, stir the warm water with the remaining tablespoon of sugar. Sprinkle on the yeast, stir briefly with a knife, and set aside for about 10 minutes until the mixture has risen to the ¾ cup line.
  4. Beat the egg in a small bowl and then beat in vanilla.
  5. Transfer warmed pumpkin mixture to a large bowl of an electric mixer. Beat in the yeast mixture and the egg. On low speed gradually add about 3 cups (375g) of the flour. Beat on low speed for 1-2 minutes. Remove bowl from mixer and with a heavy wooden spatula gradually stir in remaining 1¼ cup (156g) flour. Dough will remain wet and sticky.
  6. Flour a large workspace for kneading dough and turn wet, sticky dough out onto surface. Because the dough will be too sticky to knead, use a dough scraper or wide metal spatula to add additional flour, incorporating by turning dough over and over until you can handle the dough. An additional ¼ to ½ cup flour may be necessary. Knead for about 5 minutes until smooth. It will likely stay a bit sticky.
  7. Place the dough into the buttered bowl, turning to coat dough on all sides with butter. Cover with plastic wrap and allow to rise in a warm, draft-free place for 1 to 1½ hours until at least doubled in size.
  8. After dough has risen, punch down in the middle with your fist, folding and pressing in the sizes to deflate it. Turn out onto a lightly floured surface, cover loosely with plastic wrap and allow to rest for 10 minutes.
  9. Meanwhile, prepare filling and prepare baking sheet. Butter a 15½ by 10½ by 1 inch jelly-roll pan.
  10. In small bowl mix dry filling ingredients, sugar, ginger, and cinnamon. Melt butter.
  11. After dough has rested, roll out with a long floured rolling pin into about an 18 inch square. If dough resists, let rest for a few minutes and continue to roll. Spread the melted butter with the palm of your hand or a pastry brush over the entire rolled out dough surface. Sprinkle the sugar, ginger, and cinnamon over the butter and then the chocolate chips and raisins.
  12. Roll up the dough like a jelly-roll using your hands and shaping as needed so that it is the same thickness throughout. Turn so that seam side is facing down. Measure 12 equal pieces and mark with toothpicks. Cut into pieces, with a sharp, heavy knife, using a sawing motion. Place the pieces cut sides down in the buttered jelly roll pan making three rows, four buns in each row. Cover loosely with a kitchen towel and allow to rise for one hour. As the buns rise, they may begin to touch each other, which is ok.
  13. Preheat oven to 375 °F. Bake on middle rack for 20 minutes, turning pan half way through baking. Buns should look lightly browned.
  14. While buns are baking, prepare glaze. In a small bowl, beat softened butter with powdered sugar, salt, and ginger until smooth. Add enough milk so that glaze is thin enough to pour over buns.
  15. Remove buns from oven and let cool for 5 minutes and then with a spoon, drip glaze lightly all over. Cool completely and pull apart.
Recipe Notes

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

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organic granulated sugar

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