lavender – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 19 Sep 2017 20:27:18 +0000 en-US hourly 1 Three Bitters Tinctures https://theherbalbakeshoppe.com/recipe/dandelion-lavender-angelica-bitters-tinctures/ https://theherbalbakeshoppe.com/recipe/dandelion-lavender-angelica-bitters-tinctures/#respond Mon, 27 Mar 2017 18:55:34 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1918
extracting suppliesextracting supplies
organic grain alcoholorganic grain alcohol
herbs for tincturingherbs for tincturing

I’m no alchemist, wizard or craft brewer but concocting my own extracts feels magical. The endless possibilities add wonder and mystique. And it’s so easy. The two most difficult steps in making tinctures are obtaining the supplies and patiently waiting. There’s a bit of measuring, but otherwise it’s as simple as filling a jar.

As an herb infuses in alcohol, the alcohol pulls out many of the plant’s chemicals, also called phytochemicals or phytonutrients. This creates a tincture or concentrated source of an herb’s beneficial components so just a few drops is all that’s needed in contrast to a whole cup of tea, for example. This is an advantage especially for herbs that don’t taste great, like bitters.

Craft bartenders and mixologists long ago discovered the vast virtues of bitters. At first, bitters were added to rum or other spirits to help relieve nausea and other digestion problems. It was an especially easy way to get sailors to take them. Over time, they have become key ingredients, often referred to as a cocktail’s salt and pepper. Bitters provide the perfect finish, blending and enhancing the elements of a complex drink. A skilled bartender knows that if a drink is flat or missing something, the answer is always to add bitters.

Bitters are the reason a cocktail is referred to as an aperitif or digestif. In herbal medicine, bitters are the go-to way of improving digestion. My teacher, on the first day of class, gave us five remedies that could be given to virtually anyone and make them feel better. Bitters was on this list.

I believe bitters tinctures have a place in baking similar to that of cocktails. We already use extracts like vanilla, almond, or lemon to intensify flavors. Bitters extracts can balance and round out sweetness, moderate richness, add aromatic spiciness, unite contrasting flavorings. They blend well with citrus, honey, and floral tones. They mix in with fats and provide a bit of acidity. All this and help digestion, too.

I picked these three herbal blends to tincture for their bitter qualities and to experiment with their flavors in baking. It’s going to take a while to continue because tinctures must infuse for about 4-6 weeks. Stay tuned for recipes to follow.

It would be a great time to start some of your own..please do and let me know!

Three Bitters Tinctures
Prep Time
5minutes
Cook Time
28-42days
Prep Time
5minutes
Cook Time
28-42days
Ingredients
  • 1ounce (1/8 cup) dried dandelion root
  • 1tablespoon dried orange peel
  • 1ounce (1/8 cup) dried lavender flower buds
  • 1ounce (1/8 cup) dried angelica root
  • 1/2pod vanilla bean
  • 12ounces (divided) organic grain alcohol or high proof Vodka
Instructions
  1. Have ready 3 clean 4 ounce Mason jars with lids
  2. Label jars with ingredients, date prepared and date tincture will be ready.
  3. Spoon dried dandelion root and dried orange peel into one jar. Spoon dried lavender flower buds into one jar. Spoon dried angelica root into one jar and add vanilla bean.
  4. Fill each jar with high proof grain alcohol or vodka.
  5. Secure lids tightly. Store in cool, dark place for 4-6 weeks. Check every 2-3 days, give a little shake and make sure herbs are submerged in alcohol.
  6. After infusing for 4-6 weeks, strain with fine strainer and cheesecloth. Store in 4 ounce bottles with dropper lid.
]]> https://theherbalbakeshoppe.com/recipe/dandelion-lavender-angelica-bitters-tinctures/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.

Shop this post:
lavender powder
cardamom powder
organic sugar

chocolate babka loaf

]]> https://theherbalbakeshoppe.com/recipe/lavender-orange-chocolate-babka/feed/ 0 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 Lavender Almond Truffles https://theherbalbakeshoppe.com/recipe/lavender-almond-truffles/ https://theherbalbakeshoppe.com/recipe/lavender-almond-truffles/#respond Tue, 07 Jul 2015 22:49:25 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=543
Lavender Almond TrufflesLavender Almond Truffles
Lavender Almond Truffles on TrayLavender Almond Truffles on Tray

Using herb powders rolled into bite-sized balls is a brilliant kitchen apothecary tool. Almost any herb can taste good this way. The wisest herbalists use these to acquaint those who are sensitive and discerning of palate, especially children, to a pleasant way of ingesting herbs.

Rosemary Gladstar, an amazing teacher known as the godmother of herbalism, offers the idea of herb balls in the books she has authored. These mix herbal powders into 2 parts nut butter with 1 part sweetener, honey or maple syrup, and are an inspiration to create your own favorite confection. It is true that many herbs are just not appealing to our penchant that leans toward the salty and sweet. They are bitter or sour or overly fragrant. But mix herbal powder with cocoa, peanut butter and honey and the flavor becomes tolerable, even delightful. For me, these also function as a filling and healthy quick breakfast or snack.

If any ingredient in the recipe does not suit your own tastes, feel free to make substitutions, different nuts, maple syrup for honey, or cinnamon instead of ginger. Let your preferences steer you through more eating of herbs.

Lavender Almond Truffles
Servings Prep Time
36truffles 30minutes
Cook Time
30minutes
Servings Prep Time
36truffles 30minutes
Cook Time
30minutes
Ingredients
  • ½cup figs
  • 1cup almonds
  • ½cup cashews
  • 2 ½TBS cocoa powder (Dagoba)Hershey's is also fine
  • additional cocoa powder for coating
  • 3TBS honey
  • 2TBS ground flax seed
  • 1tsp vanilla extract
  • 1tsp lavender powder
  • ½tsp ginger
  • pinch of salt
Instructions
  1. In a small bowl, cover figs with boiling water and soak for 30 minutes.
  2. Place almonds 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 figs, cocoa powder, honey, flax seed, vanilla, lavender powder, ginger, and salt. Process until all ingredients are incorporated into a smooth, paste-like consistency. Add a bit more honey 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/lavender-almond-truffles/feed/ 0 Lavender Peach Coffee Cake https://theherbalbakeshoppe.com/recipe/lavender-peach-coffee-cake/ https://theherbalbakeshoppe.com/recipe/lavender-peach-coffee-cake/#respond Tue, 07 Jul 2015 21:17:33 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=536
Lavender Peach Coffee Cake One PieceLavender Peach Coffee Cake One Piece
Lavender Peach Coffee Cake IngredientsLavender Peach Coffee Cake Ingredients
First Layer — Lavender Peach Coffee CakeFirst Layer — Lavender Peach Coffee Cake
Second Layer — Lavender Peach Coffee CakeSecond Layer — Lavender Peach Coffee Cake
Third Layer — Lavender Peach Coffee CakeThird Layer — Lavender Peach Coffee Cake
Lavender Peach Coffee Cake Out of the OvenLavender Peach Coffee Cake Out of the Oven
Lavender Peach Coffee Cake on TrayLavender Peach Coffee Cake on Tray
Lavender Peach Coffee Cake on Tray with CoffeeLavender Peach Coffee Cake on Tray with Coffee

The mingling of lavender with fruit. Just as a backup singer adjusts her pitch to the tune of the lead vocalist, so lavender harmonizes beautifully with the peach. Maida Heatter, “the queen of desserts” calls this layered pastry a kuchen, which is the German word for cake. It is reminiscent of pie, with a cakey crust, a fruit filling and a crumby topping. It resounded the perfect coffee cake to me. Pondering that complementing duo, I flavored three of the layers with lavender, the sweet yeast dough, the crumb topping, and the icing but the taste still just peaks through because of how well the peaches balance it.

There is a tradition in Germany called Kaffee and Kuchen. Friends and families gather mid afternoon, especially on Sundays, anywhere for coffee and cake and conversation. Conversation! In my home with three teenagers who sometimes barely utter a hello as they immerse themselves in their own lives (totally normal I know), this sounds so good. The idea of a homemade cake to share with my special confidantes, inspired me to add the herb of attraction, lavender, to this kuchen, enticing them to my home for a good cuppa, a treat, and talking.

Adapted from Maida Heatter’s Great American Desserts

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 Peach Coffee Cake
Servings Prep Time
8-10people 75minutes
Cook Time
40minutes
Servings Prep Time
8-10people 75minutes
Cook Time
40minutes
Ingredients
For topping
  • ½cup organic light brown sugar
  • ¼cup organic unsifted all-purpose flour
  • ¼cup organic almond meal
  • 3TBS organic unsalted buttersoftened to room temperature
  • ⅛ tsp lavender powder
For cake batter
  • 4-5 organic medium peaches*peeled and sliced thinly
  • 2cups organic unsifted all-purpose flour
  • 1cup organic granulated sugarplus 1 extra teaspoon*
  • ½cup organic unsalted buttersoftened to room temperature
  • ¼cup organic milk
  • 2 organic large eggsroom temperature
  • 2TBS warm water
  • 1½ tsp active dry yeastnot a full packet
  • 1TBS baking powder
  • ½tsp vanilla extract
  • ¼tsp almond extract
  • ½tsp salt
  • 1 rind of large lemonfinely grated
  • ¼cup chocolate chips or raisinsoptional
For icing
  • ¼tsp lavender powder
  • 1TBS boiling water
  • 1cup organic sifted powder sugar
  • 1½ tsp lemon juice
Instructions
For topping
  1. In small bowl, cream butter with large spoon until soft. Add sugar and beat to mix.
  2. Add flour, almond meal, and lavender powder beating until crumbly. Set aside to top cake before baking.
For cake batter
  1. Preheat oven to 350 °F.
  2. Butter 13x9x2-inch cake pan and place in freezer until ready to use for batter. This will make it easier to spread bottom layer of cake in pan.
  3. In small bowl, combine warm water, 1 teaspoon sugar, and yeast. Stir with a knife just to mix and set aside.
  4. Sift together flour, baking powder, salt, and lavender powder. Set aside.
  5. In large bowl of electric mixer, beat butter until soft. Add remaining ½ cup sugar, beat to mix. Add yeast mixture, eggs, vanilla and almond extracts, and lemon rind. Beat on medium high speed to mix which may make batter look curdled, but this is ok and will change as soon as dry ingredients are added.
  6. Decrease speed of mixer to low, add ½ of dry ingredients, then milk, then rest of dry ingredients, beating to combine after each addition. Once well combined, begin cake assembly.
For icing
  1. Place lavender powder in small bowl and pour in boiling water, stir to dissolve.
  2. Add powdered sugar and lemon juice and stir with rubber spatula until smooth and thick and just barely thin enough to drizzle on cake.
To assemble cake
  1. Remove baking pan from freezer. Pour ½ of cake batter (approximately 1¼ cups) into pan and spread with rubber spatula into a very thin layer covering whole bottom of pan.
  2. Line sliced peaches in rows to cover bottom layer of batter. Peaches should be just barely touching each other. If using chocolate chips or raisins, sprinkle on top of peaches.
  3. Using 2 teaspoons, place the rest of the batter on top of the peaches, working to cover as much of the fruit as you can. Use one spoon to pick up a spoonful of batter, the second spoon to push off onto fruit. Once you have used up all of the batter, there may be some small spaces showing which is ok.
  4. Using your fingers, sprinkle the topping mixture over the batter to completely cover. Bake for 35-40 minutes until top is browned.
  5. While cake is baking, prepare icing. Do this right at the end, in the last 5 minutes of baking.
  6. As soon as cake is removed from oven, use a rubber spatula to drizzle icing in thin lines all over the cake. The icing will sink into the cake topping.
  7. Cool cake in pan on wire racks. Once cooled to room temperature, place pan in refrigerator for 1-2 hours until cold. Slice into squares. Store in refrigerator. Coffee cake slices can be individually wrapped and frozen.
Recipe Notes

If peaches are ripe, it may be easier to blanch them for peeling. To blanch peaches, bring a water to boil in a saucepan deep enough to cover two peaches at a time. Have a large bowl of ice water ready. Place 2 peaches at a time into the boiling water with a slotted spoon. Boil for 1-2 minutes depending on ripeness of peaches. Lift peach out of water with slotted spoon and if skin feels loose when you touch it with a finger, place in ice water until cool enough to handle. Starting at the stem, peel off the skin with your fingers. If needed, peaches can be returned to the boiling water. Slice peeled peaches into thin slices. If peaches are not very ripe, I think it is easier to use a thin, sharp paring knife to peel and slice them.

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

]]> https://theherbalbakeshoppe.com/recipe/lavender-peach-coffee-cake/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.

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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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