orange peel – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 19 Sep 2017 20:01:21 +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 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 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
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chocolate babka loaf

]]> https://theherbalbakeshoppe.com/recipe/lavender-orange-chocolate-babka/feed/ 0 Orange Peel Avocado Breakfast Cupcakes https://theherbalbakeshoppe.com/recipe/orange-peel-avocado-breakfast-cupcakes/ https://theherbalbakeshoppe.com/recipe/orange-peel-avocado-breakfast-cupcakes/#respond Mon, 18 Apr 2016 17:20:53 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1546
orange peel avocado breakfast cupcakesorange peel avocado breakfast cupcakes
oranges and avocadosoranges and avocados
orangesoranges
specks of orange peelspecks of orange peel

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, likely not what comes to mind when contemplating herbs. Ancient healing practitioners of Traditional Chinese Medicine definitely did, though. Actually the use of orange zest originated in oriental cuisine with the knowledge of its health benefits, flavor was an added bonus. Of course there is good nutrition in eating the pulp inside an orange but the rind is more nutrient dense, packed with antioxidants and essential oils. The compounds in orange peel stimulate hydrochloric acid production in the stomach, which is essential for digestion helping to relieve gas or abdominal bloating. Using the whole orange also provides healthy fiber, something that is lost if just drinking orange juice for breakfast. Honestly, though, I am not suggesting that we start eating unpeeled oranges, just consider more ways to reap the total citrus benefit. I think you will love these cupcakes.

Orange Peel Avocado Breakfast Cupcakes
These may seem more like muffins than cupcakes; however cupcakes they are especially if you choose to ice them. And why not cupcakes for breakfast? Especially if they are packed with a high quality fat source from avocado, truly needed to provide fuel for the day. From an herbal perspective, using the whole orange particularly the rind offers a healthy digestive start.
Servings Prep Time
18cupcakes 25minutes
Cook Time
30-35minutes
Servings Prep Time
18cupcakes 25minutes
Cook Time
30-35minutes
Ingredients
For cupcakes
  • 2large organic oranges1 pound weight
  • 1 avocado3/4 cup chunks
  • 2 1/2cup organic all-purpose flour
  • 1tsp baking powder
  • 1/4tsp salt
  • 1cup organic unsalted butter, softened
  • 1 1/4cup organic granulated sugar
  • 2 organic eggs
  • 1tsp vanilla extact
For icing (optional)
  • 1cup marscapone, softened
  • 5ounces whole milk greek yogurtgrass-fed if available
  • 1cup all-purpose flour, unsifted
  • 1 tsp orange juice
  • 1tbsp orange zest
Instructions
For cupcakes
  1. Preheat oven to 325 °F. Grease muffin tins with softened butter or line with cupcake liners.
  2. Wash oranges gently with warm water and dry. Trim stem ends, then cut into chunks, do not peel. Remove seeds. Scoop out flesh from avocado. Combine orange chunks and avocado to bowl of food processor. Pulse until smooth, but not pureed.
  3. Sift together flour, baking powder, baking soda, and salt. Set aside.
  4. In electric mixer, blend butter until creamy. Add sugar and blend until slightly fluffy. Beat in eggs and vanilla until well combined.
  5. Measure 1½ cups of orange and avocado blend and add to batter. Beat on medium speed until well blended.
  6. With mixer on low speed, gradually add dry ingredients, beating until incorporated.
  7. Fill cupcake liners with batter using a ¼ cup measure. Bake for 30-35 minutes until toothpick inserted in center of cupcake comes out clean. Check for doneness after 30 minutes Cool on wire racks completely before frosting.
  8. Serve warm or cool, with or without icing.
For icing
  1. Add all ingredients to electric mixer. Whip until smooth and fluffy. Refrigerate until ready to ice cupcakes. Also yummy eaten with a spoon or spread on a breakfast cupcake as if buttering.
Recipe Notes

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

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specks of orange peel

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