infused butter – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Fri, 14 Apr 2017 23:32:23 +0000 en-US hourly 1 Chamomile Blonde Brownies https://theherbalbakeshoppe.com/recipe/chamomile-blonde-brownies/ https://theherbalbakeshoppe.com/recipe/chamomile-blonde-brownies/#respond Mon, 16 May 2016 15:43:47 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1588
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Chamomile, so well known for soothing and calming, I never expected it to give me lessons in strength.

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

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

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

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

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