syrup – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 12 Feb 2019 22:00:58 +0000 en-US hourly 1 Episode 030: Kitchen Medicine: Wild Cherry Cough Syrup https://theherbalbakeshoppe.com/episode-030-kitchen-medicine-wild-cherry-cough-syrup/ Tue, 12 Feb 2019 22:00:58 +0000 https://theherbalbakeshoppe.com/?p=7347

Big huge hug sending out to you!

Coughs can be so uncomfortable. Coughs can linger after the cold has long gone. Herbal cough syrups hold possibility to soothe and quiet a cough or support expectoration. Today’s kitchen medicine has three steps and uses three herbs combined to make a cough syrup that keeps in the refrigerator for when you need it.

Ingredients for Wild Cherry ? Cough Syrup:
Dried Mullein Leaf
Dried Wild Cherry Bark
Dried Angelica Root
Water
Honey
Tinctures: 2 ounces each of Wild Cherry, Mullein Leaf and Angelica Root

Cough Syrup Recipe Instructions:
Day 1: make teas (measure as volume in glass measuring cup) ☕
Wild Cherry Bark
6 ounce dried wild cherry bark
6 ounce room temperature or cool water
Combine in glass jar with lid
Let sit, covered at room temperature overnight or 12 hours. Strain.
Refrigerate until ready to use
Mullein Leaf
4 ounce dried mullein leaf
4 ounce hot water
Combine and steep for 30 minutes. Strain
Refrigerate until ready to use

Day 2: make honeys ?
Mullein Leaf
1 ounce prepared strong mullein tea
1 ounce honey
Gently warm tea, then stir in honey until dissolved
Angelica Root
5 ounce dried angelica root
5 ounce honey
Combine angelica root and honey in top of double boiler. Add 1-2 inches of water to bottom of double boiler and heat to gentle simmer. Add top of double boiler and cover. Simmer on lowest heat for 6-8 hours, stirring occasionally. Add more honey if needed so angelica root remains immersed in it. Strain while still warm.

Day 3: finish syrup ?
Measure 2 ounces of each tincture – angelica root, mullein leaf, wild cherry bark
Combine honeys, tea and tinctures in large(32oz) glass measuring cup. Stir to combine.
Pour into smaller bottles using a funnel for neatness. Label. Keep in refrigerator.

Mentions:
Mountain Rose Herbs – source for dried herbs
Jim McDonald, Herbalist – herbcraft.org
Juliet Blankespoor’s Online Herbal Immersion
Herbalist & Alchemist – source for tinctures
Specialty Bottle – source for glass medicine bottles

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.

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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”] ]]> Rose Hip Syrup glazed Orange Cake https://theherbalbakeshoppe.com/recipe/rose-hip-syrup-glazed-orange-cake/ https://theherbalbakeshoppe.com/recipe/rose-hip-syrup-glazed-orange-cake/#respond Sun, 25 Mar 2018 17:29:55 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2472
rose hip orange cakerose hip orange cake
dried rose hipsdried rose hips
rose hip syrup ingredientsrose hip syrup ingredients
rose hip syrup glazerose hip syrup glaze
rose hip syrup over orange cakerose hip syrup over orange cake
rose hip orange petit foursrose hip orange petit fours

Citrus in winter, or any gray day, extends a hand of sunny brightness. I remember watching Florida sunshine TV commercials for oranges in the midst of my childhood Pittsburgh winter dread. These made me want to go to Florida much more than want to eat an orange. Still, I have a strong association with citrus fruit and the sun. Maybe it’s the colors, vivid orange, yellow, pink, so much like how I think of the sun. Perhaps it’s the crisp, sparkly flavor with a perfect sweet and sour balance that has a cheer-up effect similar to feeling the sun warm on my face after a long winter. I’m sure I first heard about Vitamin C in context of oranges being its best source.

The food industry has changed dramatically from the time I was first associating oranges and sun together. But citrus fruits seem to have retained there relationship to sunshine. They have, though, lost their place as best Vitamin C source to rosehips.

Rosehips, which appear in late summer or early autumn as lovely rose flowers begin to fade, take on the role of a rose’s fruit. Their concentration of Vitamin C is extremely high with additional nutritional benefits from flavonoids and antioxidants. Rosehips’ mildly sweet, mostly tangy flavor lends super well to jams, jellies, preserves, syrups and pies.

So, combine rose hip with orange and get sunshine and nutrients. I flavored this orange cake with the juice and grated rind of a dazzling, deep pink blood orange then spooned a concentrated rose hip syrup over the top allowing it to soak in, just like the sun.

It may sound complicated, but it was not! I used dried rose hips that I bought from Mountain Rose Herbs, as obviously here at the end of winter there are no fresh available. I hope you give it a try and leave me a note to tell me if you feel a little brighter!

Rose Hip Syrup glazed Orange Cake
When gray days spark the need for sunshine, these little cake slices with a hot cup of tea could be the answer. A sweet rose hip syrup glaze takes the place of the more traditional icing and adds a dose of vitamin C along with its flavor.
Servings Prep Time
32small triangles 25-30minutes
Cook Time Passive Time
30minutes 30 minutes to prepare rose hip tea
Servings Prep Time
32small triangles 25-30minutes
Cook Time Passive Time
30minutes 30 minutes to prepare rose hip tea
Ingredients
For rose hip tea
  • 1/4cup dried rose hips
  • 1 1/4cup (300ml) water
For orange cake
  • 1 cup (125g) organic all-purpose flour, sifted
  • 3 1/2teaspoons baking powder
  • 2sticks (1/2lb) organic unsalted butter
  • 5 organic eggs, separated
  • 1cup (200g) organic granulated sugar
  • 1 orange, grated rind and juiceblood orange if available
  • 1/8teaspoon salt
For rose hip syrup
  • 1cup (240ml) rose hip tea
  • 1cup (240ml) water
  • 1cup (200g) organic granulated sugar
  • 2teaspoons rose water
Instructions
For rose hip tea
  1. Tea can be prepared 1-2 days in advance and stored in covered jar in the refrigerator.
  2. Combine dried rose hips and water in small saucepan. Bring to gentle boil over medium low heat. Cover, remove from heat and steep for 30 minutes.
  3. Strain rose hip tea into a glass measuring cup. Use a fine mesh strainer lined with a cheese cloth cut to drape over the edges of the strainer. Measure tea to assure that you have 1 cup. If you have more, return to saucepan and simmer to reduce to 1 cup. If you have less, add more water to reach 1 cup level.
For orange cake
  1. Adjust oven rack to center of oven. Preheat oven to 350F. Prepare a 9-inch square baking pan by buttering all over.
  2. In a medium bowl, whisk together flour and baking powder. Set aside
  3. Melt butter in small saucepan or microwave and set aside to cool slightly while mixing egg yolks and sugar.
  4. Separate eggs, place egg yolks in bowl of electric mixer, reserve egg whites to beat separately. With whisk attachment, beat yolks on medium speed just to combine.
  5. With mixer running, gradually add sugar, scraping down sides as needed to combine completely with yolks. Beat for 5 minutes until mixed well and slightly paler in color.
  6. Stir in melted butter, grated orange rind and orange juice by hand, then whisk for a minute with electric mixer.
  7. Add flour and baking powder mixer. Mix on lowest speed until flour is just incorporated. Remove from mixer and transfer to large bowl.
  8. Clean mixer bowl and whisk attachment completely and dry. Combine egg whites and salt in mixer bowl and beat on high until egg whites hold stiff peaks.
  9. Fold 1 cup beaten egg whites into batter to lighten. Then gradually add remaining egg whites, folding gently, until just combined well.
  10. Pour batter into prepared pan and bake for 30 minutes in preheated oven until tester comes out clean.
  11. Cool orange cake in pan on wire rack. Prepare rose hip tea and syrup while cake is cooling. Spoon hot syrup all over cooled cake allowing to soak in and adding more syrup as it soaks into cake. You may have a bit of extra syrup.
  12. Allow cake to stand a bit as syrup soaks in completely, then cut into small diamond or triangle shapes. Store covered with plastic wrap or in covered container.
For rose hip syrup
  1. Combine rose hip tea, water and sugar in small saucepan. Bring to boil over medium heat. Boil 10 minutes uncovered. Stir in rose water.
Recipe Notes

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

Dried rose hips can be purchased from online source such as Mountain Rose Herbs or Rosemary's Garden. Rose water can also be purchased online.

]]> https://theherbalbakeshoppe.com/recipe/rose-hip-syrup-glazed-orange-cake/feed/ 0 Hawthorn Berry Cupcakes https://theherbalbakeshoppe.com/recipe/hawthorn-berry-cupcakes/ https://theherbalbakeshoppe.com/recipe/hawthorn-berry-cupcakes/#respond Mon, 20 Feb 2017 18:18:28 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1865
cupcake with a berrycupcake with a berry
dried hawthorn berriesdried hawthorn berries
hawthorn berry cupcake ingredientshawthorn berry cupcake ingredients
hawthorn berry cupcakeshawthorn berry cupcakes
on cupcakeon cupcake
plate of cupcakesplate of cupcakes
reliable supplierreliable supplier

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.

My cookbook addiction has been in full swing lately. Currently, I’m reading cover to cover a new purchase, American Cake by Anne Byrn. This is a food history book as much as a cookbook. So far, I’ve learned the origin of today’s take-for-granted ingredients such as baking powder and gained a new appreciation for my oven imagining how it contrasts to baking a cake in a firepit. Did you know that women actually died from burns while baking? I had no idea. But what I love the most is the dedication to the specialness of baking and how recipes were shared and kept in personal journals long before cookbooks stocked shelves. Resourcefulness is an apparent theme because there were no supermarkets to buy ready to use ingredients. Women churned their own butter, milled their own flours, and raised chickens for eggs. When sugar was scarce, molasses became a go-to sweetener, spices valuable flavoring agents. With utmost respect, as I read these recipes I can’t help but think of my own baking. These impressions unfold a world of potential herbal baking. How easy it seems to substitute an herbal syrup in place of molasses. Using liquid sweeteners in a batter eliminates the butter-sugar creaming step and feels a bit easier. I made these cupcakes before I had this book but I know I will use it as a reference again and again and feel inspired by the history it unfolds.

 

Hawthorn Berry Cupcakes
Baking with syrups is my favorite way to incorporate herbs into baked goods. It’s especially helpful for those herbs that need a little help from the sweetness of the sugar or the honey or the molasses or require some decocting. A dried hawthorn berry adds it’s own sweet and sour twist as well as an extra bit of love.
Servings Prep Time
18cupcakes 25minutes
Cook Time
30-35minutes
Servings Prep Time
18cupcakes 25minutes
Cook Time
30-35minutes
Ingredients
For cupcakes
  • 1 3/4cup (218.75g) organic all-purpose flour
  • 2 1/2teaspoons baking powder
  • 1/4teaspoon salt
  • 1 organic egg
  • 1/4cup organic whole milk
  • 1teaspoon vanilla extract
  • 1cup hawthorn berry syrupsee below
  • 1/2stick (4oz) organic unsalted butter, melted
  • 1/2tsp orange zest
  • 3/4cup semisweet chocolate chips
For icing
  • 1stick organic unsalted butter, softened
  • 2cups (250g) confectioner's sugar, sifted
  • 4tablespoons hawthorn berry tea
hawthorn berry syrup
  • 1/4cup dried hawthorn berries
  • 16ounces water
  • 1cup (200g) organic light brown sugar
Instructions
For cupcakes
  1. Preheat oven to 350°F. Place 18 cupcake liners in two 12 serving cupcake pans.
  2. Sift together flour, baking powder and salt into small bowl. Set aside.
  3. In large electric mixer bowl fitted with paddle attachment, beat egg with milk and vanilla until just combined.
  4. With mixer set to low speed, add flour in two additions, alternating with hawthorn berry syrup. Blend until combined after each addition, scraping down sides as needed.
  5. Add cooled, melted butter beating until incorporated.
  6. With wooden spoon, stir in orange zest and chocolate chips.
  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
  8. Remove from oven and cool for 5 minutes in pan, then transfer each cupcake to wire rack to cool completely. Prepare icing while cupcakes are cooling and ice when completely cool.
For icing
  1. Add sifted sugar to electric mixer and with paddle attachment mix a few seconds to make sure lumps are removed. Add butter and mix until creamy.
  2. With motor running, add hawthorn berry tea in a slow stream. Mix until smooth. Set aside until cupcakes are cooled and ready to ice.
For hawthorn berry syrup
  1. Combine dried hawthorn berries and water in a medium saucepan. Bring to simmer on medium low heat. Reduce to lowest heat and simmer covered with lid slightly ajar for 30 minutes. Cover tightly, remove from heat and steep for 30 minutes more.
  2. Strain through sieve covered with cheesecloth. Measure 1 1/2 cup hawthorn berry tea and return to saucepan. Reserve 4 tablespoons of remaining tea for icing.
  3. To tea in saucepan, add brown sugar and bring to simmer on medium low heat. Continue to simmer on low, stirring until sugar is dissolved.
  4. Reduce heat to lowest setting and simmer for approximately 20 minutes until syrup is slightly thickened. Cool completely before adding to cupcake batter.
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 milk if available.

]]> https://theherbalbakeshoppe.com/recipe/hawthorn-berry-cupcakes/feed/ 0 Turmeric and Blackberry Syrup Brownies https://theherbalbakeshoppe.com/recipe/turmeric-blackberry-syrup-brownies/ https://theherbalbakeshoppe.com/recipe/turmeric-blackberry-syrup-brownies/#respond Sun, 29 Jan 2017 18:33:13 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1834
turmeric blackberry blonde browniesturmeric blackberry blonde brownies
turmeric infused butterturmeric infused butter
blackberry turmeric syrupblackberry turmeric syrup
turmeric stained parchmentturmeric stained parchment
plate of blonde browines that look brownplate of blonde browines that look brown

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’ve asked myself several times whether to share this obscure and surprising recipe. Vacillating between yes sometimes no, obviously yes won. My hesitation stems from worry that a recipe’s visual merit reigns imperative for food blogging, recipe websites and social sharing. Recipes you can almost taste through your phone or laptop that spark interest and create beautiful food preside as normal.

While visual food culture isn’t actually new, I nevertheless wonder how a beautiful picture assures taste. Obviously it cannot and does not. How can a mouthwatering photo guarantee the recipe will work well and the result will resemble that photo? My own failures have led to my skepticism. I now know of endless filters and edits that can make anything look better. I have experienced the temptation and witnessed the ease to accomplish with no photography experience required.

I also deliberate on perfection. My own imperfect recipes still taste good. Ultimately we bake for the pleasure of others, those we care about. I keep returning to the belief that if people you love eat and enjoy what you make, then that could define perfect. No matter the visual masterpiece.

I made these brownies because I wanted to bake using a delicious blackberry turmeric syrup I had recently concocted. I decided to add more turmeric thinking it blends well with fat. Traditionally in Ayruvedic medicine, turmeric and ghee combine into a restorative remedy. With multitudinous health and wellness benefits why not add turmeric in higher amounts. This recipe uses syrup whisked into melted butter so I infused the butter with turmeric while it was melting. But I added a lot, perhaps too much. The butter turned deep yellow almost orange which differed from adding turmeric to the blackberry syrup, it had not changed that color. I suppose purple covers yellow better and adding yellow to yellow just makes it more yellow. I imagine there is science to this and I wonder how chefs tackle strong color-changing ingredients like turmeric when they create.

Returning to my posting hesitation…these brownies while flawed, taste delicious. Depending on the light, they look either brownish green or greenish yellow, neither all that appealing and certainly not brownie-like. Otherwise, they are soft and cakelike with bites of chocolate, a bit rustic in flavor from buckwheat flour and different but pleasing. Additionally, the turmeric and blackberries transform them into healthy nourishment. But the ultimate outcome came from when my daughter said she loved them.
I wonder…would you try them? Please send me a message and tell me.

Turmeric and Blackberry Syrup Brownies
How visual are you when it comes to food? Is taste more important than eye appeal? Would you eat a brownie that has a bit of a green tint? Do looks matter if this sweet treat has more nutritional impact than an average brownie? I would love to hear your thoughts! Please leave a comment below...
Servings Prep Time
24brownies 45minutes
Cook Time
20minutes
Servings Prep Time
24brownies 45minutes
Cook Time
20minutes
Ingredients
For blackberry syrup
  • 16ounce blackberries, washed3 6oz containers
  • 1cup (8oz) water
  • 1tsp turmeric powder
  • 1/2cup organic sugar
For brownies
  • 10tablespoons organic unsalted butter
  • 1tablespoon turmeric
  • 1cup (125g) buckwheat flour
  • 1 cup (140g) white rice flour
  • 3/4cup (60g) hazelnut flour
  • 1cup (200g), packed organic brown sugar
  • 1/2tsp baking soda
  • 1/2tsp salt
  • 1/8tsp black pepper
  • 2/3cup turmeric blackberry syrupsee recipe above, may also use store bought blackberry syrup
  • 2 organic eggs, room temperature
  • 2tsp vanilla extract
  • 1/2cup bittersweet chocolate chips
Instructions
For blackberry syrup
  1. Wash and drain blackberries.
  2. In medium saucepan combine water and turmeric. Bring to light simmer over medium heat. Reduce heat, cover, and continue to simmer for 10 minutes.
  3. Add blackberries and sugar to turmeric water. Simmer, uncovered for 25-30 minutes until berries have broken down into pieces. Stir frequently and smash berries a bit when you do. Liquid should begin to thicken.
  4. Cool for about 10 minutes then strain liquid pushing hard on fruit to extract as much liquid as possible. Syrup will keep refrigerated for up to 2 weeks.
For brownies
  1. Prepare turmeric infused butter. Combine butter and turmeric in medium saucepan and heat over medium low heat to melt butter. Stir to incorporate turmeric into melted butter. Cover with lid slightly ajar. Reduce heat to low simmer and continue to heat for 10 minutes. Remove from heat. Cover tightly with lid. Steep for 20 minutes until cooled slightly, but still warm. Pour through strainer into a medium bowl. Continue to cool while preparing rest of ingredients.
  2. Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper. Cut paper to a larger size than pan to allow for excess to fold over sides of pan. Spray lightly with cooking spray or grease with a bit of softened butter.
  3. In a large bowl, whisk together buckwheat flour, rice flour, hazelnut flour, brown sugar, baking soda, salt, and black pepper. Set aside.
  4. When turmeric infused butter has cooled, but remains liquid. Whisk in syrup, then eggs one at a time, and vanilla extract.
  5. Pour butter syrup mixture into flour mixture. Add chocolate chips. Using a wooden spoon, gently fold together until completely combined. Do not over mix. Batter will be thick and sticky.
  6. Turn batter into prepared pan and spread evenly, smoothing top.
  7. Back for 18-20 minutes. Center should be just set and still soft. Cool on wire rack for 1 hour. Lift out of pan using parchment paper and allow to cool completely.
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 blackberries if available.

]]> https://theherbalbakeshoppe.com/recipe/turmeric-blackberry-syrup-brownies/feed/ 0 Lemon Balm Walnut Crescent Cookies https://theherbalbakeshoppe.com/recipe/lemon-balm-walnut-crescent-cookies/ https://theherbalbakeshoppe.com/recipe/lemon-balm-walnut-crescent-cookies/#comments Tue, 15 Dec 2015 18:54:12 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1350
lemon balm walnut cresentslemon balm walnut cresents
ingredientsingredients
lemon balm tealemon balm tea
just out of the ovenjust out of the oven
coating with powdered sugarcoating with powdered sugar

I am a descendant of recipe collectors both sides, my father’s mother and my mom; it is strong in my genes. But I am not sorry for this because their hand written recipe cards accumulate as my treasures and settling down with a pile of recipe sources to sift through has always been a comforting pleasure.

When I moved to Florida for college, my grandmother lived there. On weekends we watched cooking show after cooking show resting on twin beds in her bedroom after a morning of my helping her with shopping errands. At that time cooking shows were only aired on PBS, no cable food channels existed. After she always prepared a yummy and easy dinner for us, never what we had just watched, she was fast and recipe-less. She was usually critical of the programs and called them fussy, except Julia Child, who she loved. She was addicted to collecting recipes, though, mostly those she clipped from the newspaper. She had boxes of little pieces of paper and also notecards on which she had scratched a recipe from a friend or a box or anywhere she could find something that looked good to her. She left Florida to move back to Pittsburgh when it got hard for her to live on her own. I inherited her prized recipe collection and spent hours transferring them to typed notecards, then throwing away the newspaper because I thought this would preserve them better and also organize them, it was before computers and recipe apps. Now I actually wish I had kept the newspaper as well because she had made notes on some of them and I miss her. I still have the notecards, all of them.

Around the same time, I had a few years of big holiday baking projects. One of the recipes from my grandma’s collection was a favorite, walnut crescents. This year it became my muse. I think my grandma would love it.

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.

Processed with VSCOcam with c1 preset

Processed with VSCOcam with c1 preset

Lemon Balm Walnut Crescent Cookies
Lemon balm syrup, adds a twist to a melt-in-your-mouth festivity. The left-over lemon balm tea, a special treat for the baker, soothes the soul, calms a frazzled nerve and makes baking more fun.
Servings Prep Time
72cookies 20minutes, plus refrigeration and syrup preparation
Cook Time
25minutes
Servings Prep Time
72cookies 20minutes, plus refrigeration and syrup preparation
Cook Time
25minutes
Ingredients
For lemon balm syrup
  • 1/2oz dried lemon balm
  • 3 cup hot water
  • 1 cup organic granulated sugar
For cookies
  • ¼cup brazil nuts
  • 2 1/4cup walnuts
  • 3 1/4cup organic all-purpose flour
  • 3/4tsp cinnamon
  • 1 1/2 cup organic unsalted butter, softened
  • 3/4cup lemon balm syrup
  • 1tbsp vanilla extract
  • 1 1/2cup powdered sugar
Instructions
For lemon balm syrup
  1. Brew a strong lemon balm tea by placing dried lemon balm leaves into a brewing vessel such as a French coffee press. Pour in hot water. Cover and steep for 30 minutes. Strain, measuring 1 cup (8oz) of tea.
  2. Prepare syrup by combining equal parts of sugar (1 cup) and strong brewed lemon balm tea (1 cup) in a small saucepan. Stir. Bring to simmer over medium low heat until sugar is completely dissolved. Reduce heat to low and continue to simmer 20-30 minutes until slightly thickened. Cool completely.
  3. Can prepare up to 48 hours in advance and store refrigerated in glass container.
  4. Note: If you have leftover tea from brewing, drink this while you are preparing the cookies or anytime to add a special gift of calm and enhance your lemon balm relationship. Dilute slightly with additional water and sweeten with a bit of honey if desired. Drink either hot or cold.
For cookies
  1. Grind Brazil nuts in food processor until coarsely chopped. Add walnuts and continue to process until all nuts are ground fine. Set aside.
  2. In large mixing bowl, whisk together flour and cinnamon. Set aside.
  3. In another large mixing bowl or bowl of electric mixer, beat together butter, lemon balm syrup and vanilla extract until blended. This can be done by hand or with an electric mixer, either way it will not get completely smooth which is fine.
  4. Stir flour mixture into butter and syrup mixture. Add gradually mixing with a wooden spoon until combined after each addition. Add ground nuts and mix until completely incorporated.
  5. Cover dough and refrigerate for at least 3 hours until well chilled and easy to handle. May also refrigerate overnight.
  6. Preheat oven to 350°F.
  7. Shape dough by rounded teaspoonfuls into 2-inch long logs. Place on ungreased cookie sheet 2 inches apart and form into crescent shapes.
  8. Bake until light brown on bottoms, 15-18 minutes. Cool completely on wire racks.
  9. Spread portion of powdered sugar on a plate. Roll cookies in powdered sugar to coat. Replenish powdered sugar for coating on plate as needed.
Recipe Notes

*Using organic ingredients in baking whenever possible will make for more nourishing treats. For these cookies, use organic flour, butter, eggs, sugar, and nuts if available.

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lemon balm

]]> https://theherbalbakeshoppe.com/recipe/lemon-balm-walnut-crescent-cookies/feed/ 2 Elderberry Walnut Bread https://theherbalbakeshoppe.com/recipe/elderberry-walnut-bread/ https://theherbalbakeshoppe.com/recipe/elderberry-walnut-bread/#respond Tue, 07 Jul 2015 22:52:06 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=548
Elderberry Walnut BreadElderberry Walnut Bread
Elderberry Walnut Bread Sliced LoafElderberry Walnut Bread Sliced Loaf
Elderberry Walnut Bread LoafElderberry Walnut Bread Loaf
Elderberry Infused MilkElderberry Infused Milk
Elderberry Maple SyrupElderberry Maple Syrup

Delicious and nutritious, not too sweet, perfect for toast or with a cup of tea and not to be underestimated as an immune boosting treat.

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

Elderberry Walnut Bread
Delicious and nutritious, not too sweet, perfect for toast or with a cup of tea and not to be underestimated as an immune boosting treat.
Servings Prep Time
19-inch loaf 2hours
Cook Time
90minutes
Servings Prep Time
19-inch loaf 2hours
Cook Time
90minutes
Ingredients
For elderberry maple syrup
  • ¼cup dried elderberries
  • 2cups water
  • ½cup pure maple syrup
For elderberry infused milk
  • 2tsp dried elderberries
  • ¾cup 1% milk
For bread
  • ¾cup raisins
  • 1cup walnutsbroken into medium-size pieces
  • 1cup oat flour, sifted
  • 2cups all-purpose whole-wheat flour, unsifted
  • ¾tsp baking soda
  • 2½tsp baking powder
  • ¾tsp salt
  • 1½cups 1% milk(includes prepared elderberry infused milk)
  • ½cup elderberry maple syrup
  • 2TBS honey
Instructions
For elderberry maple syrup
  1. This can be done ahead of time and kept in the refrigerator until ready to bake bread.
  2. Combine ¼ cup dried elderberries and 2 cups water in a small saucepan. Bring to simmer over medium low heat. Cover but leave lid slightly ajar to allow steam to escape. Simmer until liquid is reduced by half, for approximately one hour.
  3. Cool for 15 minutes, then strain liquid through a cheesecloth into a 16 ounce glass measuring cup. Press on elderberries in strainer to extract as much liquid as possible. This should make about 1 cup of strong elderberry tea.
  4. Add ½ cup maple syrup, return to saucepan and simmer an additional 20 minutes until slightly thickened. Cool and store in glass jar until ready to use.
For elderberry-infused milk
  1. Combine 2 tablespoons dried elderberries and ¾ cup milk in a small saucepan. Bring just to simmer over low heat, stirring frequently with a wooden spoon or chopstick. When begins to simmer, cover and remove from heat. Allow to steep for 25 minutes and until cool.
  2. Strain liquid into a 16 ounce glass measuring cup, pressing on elderberries in strainer to extract as much of milk as possible. You should have just over a ½ cup of elderberry infused milk, pour in additional milk to reach 1½ cups and set aside until ready to use in batter.
For bread
  1. Adjust rack to middle of oven. Preheat oven to 275 °F. Generously butter a 9 by 5 by 3-inch loaf pan.
  2. Place the raisins in a small bowl and cover with boiling water. Let sit for 5 minutes, then strain and allow to cool.
  3. Break the walnuts into medium size pieces, set aside.
  4. Sift the oat flour, then sift again into a large bowl with the whole-wheat flour, baking soda, baking powder, and salt. Add the milk, elderberry maple syrup, and honey. Mix with large mixing spoon until combined. Stir in raisins and walnuts.
  5. Pour into the prepared loaf pan, smooth the top, and bake for 1 hour and 15 minutes. The loaf should begin to just pull away from the sides of the pan.
  6. Cool in pan on wire rack for 10 minutes. Then cover the pan with a clean, folded kitchen towel and turn it over onto the wire rack. The bread will slide out easily. Remove the pan and flip over so loaf is upright on wire rack. Allow to cool completely on the rack.
]]> https://theherbalbakeshoppe.com/recipe/elderberry-walnut-bread/feed/ 0 Turmeric Chocolate Nut Truffles https://theherbalbakeshoppe.com/recipe/turmeric-chocolate-nut-truffles/ https://theherbalbakeshoppe.com/recipe/turmeric-chocolate-nut-truffles/#respond Tue, 07 Jul 2015 22:49:57 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=544
Turmeric Chocolate Nut TrufflesTurmeric Chocolate Nut Truffles
Turmeric Chocolate Nut TrufflesTurmeric Chocolate Nut Truffles
Turmeric PasteTurmeric Paste

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

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

Turmeric Chocolate Nut Truffles
A bite of enchantment; these are tasty, filling and healthy for a quick breakfast or snack.
Servings Prep Time
36truffles 30minutes
Cook Time
70minutes
Servings Prep Time
36truffles 30minutes
Cook Time
70minutes
Ingredients
For turmeric syrup
  • 1TBS turmeric powder
  • 1cup water
  • ¼cup pure maple syrup
For truffles
  • ½cup pitted dates, packed
  • 1cup brazil nuts
  • ½cup cashews
  • 2 ½TBS cocoa powder (Dagoba)Hershey’s is also fine
  • additional cocoa powder for coating
  • 3-4TBS turmeric syrup
  • 2TBS ground flax seed
  • 1tsp vanilla extract
  • 1tsp cinnamon
  • ⅛ tsp cayenne pepper
  • pinch of salt
Instructions
For turmeric syrup
  1. Make turmeric syrup by adding turmeric powder and water to a small saucepan. Heat over medium low heat until just begins to boil, stirring constantly to break up any clumps.
  2. Decrease to simmer and continue to cook for approximately 20 minutes, stirring frequently until reduced to ¼ cup paste.
  3. Add maple syrup and cook for 20 minutes more, stirring.
  4. Can be prepared in advance and stored in a small glass jar in the refrigerator. If there is any syrup left from using for truffles, it can be used in cooking to flavor sauces or stews or any way you like, for a sweet and pungent flavor.
For truffles
  1. In a small bowl, cover dates with boiling water and soak for 30 minutes.
  2. Place brazil nuts and cashews in a food processor and pulse until they are chopped completely and begin to form a paste. Stir and scrape down sides to make sure that all of the nuts are incorporated.
  3. Add soaked dates, cocoa powder, turmeric syrup (I use 3 ½ tablespoons), flax seed, vanilla, cinnamon, cayenne, and salt. Process until all ingredients are incorporated into a smooth, paste-like consistency. Add more turmeric syrup if seems too dry.
  4. Remove from food processor and put into a container with a lid, lined with waxed paper. Cover and freeze for at least 30 minutes, this can stay in the freezer longer though until you are ready to mold into truffles.
  5. Remove from freezer and roll into small balls, and then roll in additional cocoa powder to coat. This will make your hands messy, but will wash right off. Store truffles, covered in the refrigerator.
]]> https://theherbalbakeshoppe.com/recipe/turmeric-chocolate-nut-truffles/feed/ 0 Calendula Corn Muffins https://theherbalbakeshoppe.com/recipe/calendula-corn-muffins/ https://theherbalbakeshoppe.com/recipe/calendula-corn-muffins/#respond Mon, 06 Jul 2015 20:39:52 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=529
Calendula Corn MuffinCalendula Corn Muffin
Calendula InfusedCalendula Infused
Calendula InfusingCalendula Infusing

Calendula and corn: partners in summer and sunshine. Perhaps it is the yellow color, perhaps the seasonal abundance. Finding balance of their flavors took some time though. Beautiful and fragrant, calendula flower petals also taste of bitter almost burnt flavored. I kept trying to cover this up, powdering them, adding sweet balance, and altering baking recipes, but it was always there and the corn muffins just tasted wrong. Then I tested a honey calendula syrup and finally, deliciousness.

Corn is also a fabric of herbal medicine; the part utilized the golden silk. Like calendula, it soothes inflammation and irritation, but has affinity for the urinary tract instead of skin or digestion. These muffins though are made with corn meal and so have nothing to do with that. Still, corn is considered sacred to most Native American cultures. The stories that I know involve the First Woman, mother of the people who laid down on the ground so that corn could grow from her body and feed all of her children. The genetically modified corn of today, used to make food additives like corn syrup and cornstarch seems a far cry from this beautiful belief. We must take back the purity of nourishment by using organic corn whenever possible. I sometimes have trouble finding organic products in my smaller town stores, but virtually, anything is possible. Sources like Thrive Market offer easy access and even Amazon, which is where I bought the organic gluten free corn meal baked in these muffins.

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.

Calendula Corn Muffins
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Servings Prep Time
18muffins 1:45hours
Cook Time
30minutes
Servings Prep Time
18muffins 1:45hours
Cook Time
30minutes
Ingredients
Calendula honey syrup
  • 3-4TBS dried calendula petals(for me this weighed 5 grams)
  • 1 ½cups boiling water
  • ½cup organic honey
Muffins
  • 1 ½cups organic yellow cornmealnot stone ground
  • 1cup organic oat flour
  • ½cup organic granulated sugar
  • 1 ½tsp baking powder
  • ½tsp baking soda
  • ½tsp salt
  • 2 eggs
  • 1cup buttermilk
  • 1cup calendula honey syrup
  • 4TBS organic unsalted buttermelt, cool to room temperature, & stir
Instructions
For calendula honey syrup
  1. Combine calendula petals and hot water in glass jar or French coffee press. Infuse for 1 hour.
  2. Strain and measure 6 oz of infused calendula tea, reserving remaining liquid. Place in small saucepan and bring to gentle simmer over medium low heat.
  3. Cover with lid slightly ajar, reduce heat to low and simmer for approximately 15 minutes until reduced to approximately ½ cup of concentrated tea. Cool for 10 minutes.
  4. Using glass measuring cup, measure ½ cup honey, pour in warm calendula tea to measure 1 cup and mix to dissolve honey in tea. It is ok to add some of reserved tea if there is not enough of the concentrated tea. Cool to room temperature prior to adding to muffins. Syrup can be made 1-2 days ahead of time and kept in the refrigerator until ready to bake muffins.
For Muffins
  1. Preheat oven to 350 °F. Arrange 18 foil-lined muffin liners on large cookie sheet. Prepare calendula honey and cool to room temperature.
  2. Sift cornmeal, flour, sugar, baking powder, baking soda, and salt into large mixing bowl.
  3. In medium sized bowl, lightly whisk eggs. Add calendula honey syrup, buttermilk, and melted, cooled butter. Whisk until combined.
  4. Pour into dry ingredients and mix gently with wooden spoon just to moisten and combine. With a 1/3 cup measure, fill muffin liners with batter.
  5. Bake for 30 minutes.
Recipe Notes

Using organic ingredients in your baked goods makes them all the more nourishing. For these muffins, use organic butter, sugar, flour, cornmeal, eggs and honey if available.

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