calming – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Thu, 16 Nov 2017 01:30:51 +0000 en-US hourly 1 Reishi Chocolate Cake Squares https://theherbalbakeshoppe.com/recipe/reishi-chocolate-cake-squares/ https://theherbalbakeshoppe.com/recipe/reishi-chocolate-cake-squares/#respond Wed, 15 Nov 2017 21:06:28 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2343
reshi chocolate cake squaresreshi chocolate cake squares
dried reishi mushroomsdried reishi mushrooms
reishi mushroom infused cakereishi mushroom infused cake
reishi mushrooms ready for decoctingreishi mushrooms ready for decocting
reishi mushroom infused with chocolatereishi mushroom infused with chocolate
reisi chocolate cake cut upreisi chocolate cake cut up

Mushrooms have a crazy medicinal super power that gives me pause. I’m not talking about our most common white button mushrooms. I love these — and I think you either love mushrooms or hate them — but they don’t add much by way of medicine.

There are many other mushrooms, some like shitake or portabella, well-known. But unless you are a mycologist, a true mushroom expert, immersed in the gourmet world as a chef or food writer, or your cultural heritage is steeped with mushrooms, they all have a sort of wild earthy, slightly sketchy reputation.

And then there is herbalism. To the herbalist mushrooms and medicinal go hand in hand. Reishi is perhaps the most loved, utilized and mainstream. I have seen it in drinks on supermarket shelves. But how in the world does this member of the fungus family have so many benefits? Benefits such as immune boosting, nerve calming, allergy and asthma relieving, circulation improving. I am in awe. Does adding a cup of reishi tea to this cake make a difference? If you cut the cake into 16 pieces you are getting about a half ounce roughly in each piece. That isn’t bad but it also isn’t what you would consider a medicinal dose.

My thoughts are as follows: When you eat a vegetable, let’s say a carrot, you know that it is a good source of vitamin A. We need vitamin A every day to support many body functions like good eyesight, healthy skin, nerve functions. Vitamin A is an antioxidant and decreases inflammation. But we know that eating a carrot won’t provide the total vitamin A needed. Instead it is a building block. one of many sources that you may eat throughout the day to reach an optimal amount. You may also eat romaine lettuce in a salad, broccoli and a sweet potato for dinner, some cantaloupe. I think the same can be applied to eating something that is made with an herb, like reishi. You eat a piece of cake and there is some reishi mushroom tea in it that will help support your immune system among other things. In addition, throughout the day you may be eating those carrots, broccoli, and sweet potatoes or drinking a cup of green tea and taking a spoonful of elderberry syrup, all immune boosters. It’s a building block, but in the meantime, this cake is one darn delicious block.

Reishi Chocolate Cake Squares
Taste this rich chocolaty cake and you will find no hint of mushroom flavor. In the game of hidden ingredients this takes the prize.
Servings Prep Time
16cake squares 25-30minutes
Cook Time
30minutes
Servings Prep Time
16cake squares 25-30minutes
Cook Time
30minutes
Ingredients
For reishi tea decoction
  • 1 ounce dried reishi mushroom
  • 16ounces (2 cups) water
For cake
  • 1 1/2cup (171g) organic all-purpose flour, sifted
  • 1tsp baking soda
  • 1/2tsp baking powder
  • 1/4tsp salt
  • 1stick organic unsalted butter
  • 1cup (200g) organic granulated sugar
  • 1tsp vanilla extract
  • 1 organic egg
  • 1/4cup buttermilk
  • 1/2cup cocoa powder
  • 1cup reishi tea, hot
For icing
  • 3 ounces semi-sweet chocolate
  • 1ounce bittersweet chocolate
  • 1/2stick organic unsalted butter, cut into pieces
Instructions
For reishi mushroom tea decoction
  1. Tea can be prepared 1-2 days in advance and stored in covered jar in the refrigerator. Break up reishi mushroom slices with hands into medium sized piece.
  2. Combine dried mushroom pieces and water in medium saucepan. Bring to gentle boil over medium low heat. Cover, reduce heat to simmer and continue to gently simmer for 2 hours. Liquid will reduce slightly.
  3. Strain reishi 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 cake
  1. Adjust oven racks to center of oven. Preheat oven to 350F. Prepare a 9-inch square baking pan by buttering all over and then coat lightly with fine dried bread crumbs on the bottom only.
  2. In a medium bowl, sift together flour, baking soda, baking powder, and slat. Set aside.
  3. Place butter into bowl of electric mixer, cut into four pieces. With paddle attachment, beat on medium high speed to soften for about 1-2 minutes using a spatula to push butter off of beater and up from bottom of bowl. Add sugar and vanilla. Beat for another 1-2 minutes until well incorporated, using spatula as needed.
  4. Add eggs one at a time, beating after each addition to mix. Add buttermilk and beat to combine.
  5. Warm tea , covered over lowest heat setting in a saucepan.
  6. Add cocoa powder and beat on lowest setting. Continue no lowest speed setting to alternately add flour and hot reishi mushroom tea. Begin with flour and add gradually in three additions, alternating with reishi tea in two additions.
  7. Remove from mixer and stir a bit with spatula to make sure that all ingredients are incorporated. Batter will be very thin.
  8. Pour into prepared pan and bake for 40 minutes.
  9. Cool in pan for 10-15 minutes. Remove from pan by inverting on a wire rack and then invert again on another wire rack so cake is top side up. Cool completely prior to icing.
For icing
  1. Bring about 1-2 inches of water to gentle simmer in bottom of double boiler.
  2. Place both chocolates in top of double boiler and place over simmering water in bottom of pan. Gently heat until chocolate is melted, stirring as needed. Remove top of pan from heat.
  3. Whisk in butter, one piece at a time to thoroughly incorporate after each addition. Use immediately as icing will harden as it cools.
  4. Pour icing into middle of cooled cake and spread evenly over top with a metal spatula or icing spreader. Allow to cool and harden a bit before slicing into 16 squares.
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 chocolate if available.

*Dried, sliced reishi mushrooms can be purchased from several different sources. For just a small supply, Rosemary's Garden sells a one ounce package for $2.73. You can find it here.

]]> https://theherbalbakeshoppe.com/recipe/reishi-chocolate-cake-squares/feed/ 0 Vegan Tulsi Chocolate Chip Cookies https://theherbalbakeshoppe.com/recipe/vegan-tulsi-chocolate-chip-cookies/ https://theherbalbakeshoppe.com/recipe/vegan-tulsi-chocolate-chip-cookies/#respond Tue, 04 Apr 2017 19:06:49 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1979
gluten free chocolate chip cookiesgluten free chocolate chip cookies
recipe planning with tulsirecipe planning with tulsi
tulsi chocolate chip chickpea flour cookiestulsi chocolate chip chickpea flour cookies

These cookies were inspired by: http://www.valisesetgourmandises.com/vegan-chickpea-flour-chocolate-chip-cookies/#.WN_VyCMrJO0

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

Making these cookies triggered a contemplative moment for me. Of course, people love baking cookies because they taste delicious. But, perhaps more critical, cookies blend up in no time and super easily. Ok, I know that’s no great revelation, but I’ve never truly got that before, like in my soul.

I’ve been baking cakes for my “becoming a better baker project” and they take a lot of time. Cakes also use large amounts of sugar, butter, eggs, and flour. When I took a break from the project and baked these cookies with none of the aforementioned ingredients and in literally under 30 minutes, I experienced an instant cookie love. I felt it in my soul, easy and delicious, not to mention frugal and sustainable, but that also relates to ingredient choices. (Click here if you would like to read more about my project.)

I’ve also decided cookies champion powdered herbs better than any other herb form like tea, syrup, extractions etc. Teas, syrups, honey seem to disrupt batter proportions creating liquid imbalances. Concentrated extractions are added in such small amounts, you may not even know they are there. There may be solutions, but I’m still working them out.

So, two discoveries in one cookie, I like that. Still in progress… uncovering ultimate ways to bake with alternative flours, sweeteners, and moistening ingredients.

Vegan Tulsi Chocolate Chip Cookies
Tulsi, also known as holy basil, is a definite member of the top ten herbs to love. These cookies are a great way to get to know it better. Its flavor is a blend of mellow clove, licorice and citrus with a slight hint of its sweet basil cousin. In India, tulsi’s original home, chickpea flour is a common ingredient in flatbreads. It seems natural to combine them together into a gluten free chocolate chip cookie.
Servings Prep Time
24cookies 25minutes
Cook Time
8-10minutes
Servings Prep Time
24cookies 25minutes
Cook Time
8-10minutes
Ingredients
  • 2/3cup (165g) garbanzo bean flour, chilledI used Bob's Red Mill
  • 1/4cup (50g) granulated organic sugar
  • 1teaspoon baking soda
  • 1/4tsp salt
  • 1 tablespoon tulsi, powdered
  • 1/3cup coconut oil, melted
  • 1/3cup maple syrup
  • 2teaspoon lime juice
  • 2teaspoon vanilla extract
  • 1/3cup chocolate chips
Instructions
  1. Place garbanzo bean flour in refrigerator to chill for at least 30 minutes. This will help the cookies to keep their shape while they are baking.
  2. Line two baking sheets with parchment paper. Adjust oven racks so rack is in center of oven. Preheat to 350°F.
  3. In large mixing bowl, combine flour, sugar, baking soda, salt and tulsi powder.
  4. Place coconut oil in a medium sized mixing bowl and if hardened, microwave for a few seconds until turns to liquid. Add maple syrup, vanilla extract, and lime juice. Stir to combine.
  5. Pour wet ingredients into dry and mix well with wooden spoon. If batter seems to dry, add a bit more lime juice.
  6. Stir in chocolate chips.
  7. Using a tablespoon to measure batter, roll with hands into balls. Place on baking sheet and press down gently with fingers.
  8. Bake 8-10 minutes, checking after 8 minutes to make sure cookies are not overcooked. They should still be soft and will harden as they cool. Cool on wire racks.
Recipe Notes

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic sugar, flour, coconut oil, maple syrup and lime juice if available.

tulsi powder

]]> https://theherbalbakeshoppe.com/recipe/vegan-tulsi-chocolate-chip-cookies/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 Ashwagandha Panna Cotta https://theherbalbakeshoppe.com/recipe/ashwagandha-panna-cotta/ https://theherbalbakeshoppe.com/recipe/ashwagandha-panna-cotta/#respond Fri, 30 Sep 2016 13:06:45 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1749
a-pure-spoonfula-pure-spoonful
ashwagandha-panna-cottaashwagandha-panna-cotta
ashwagandha-rootashwagandha-root
making-ashwagandha-milkmaking-ashwagandha-milk
pretty-dishpretty-dish
unmolded-panna-cottaunmolded-panna-cotta

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.

It’s easy to understand why there’s so much anxiety around. Today’s world presents a lot of food for the anxious heart. I fall prey to it for sure. I’m anti-medication for anxiety and depression; it feels like a band-aid when what’s needed is a cure. But still we have to get through the days, right? Any calming help is a blessing. Herbs can be that help. Ashwagandha is a perfect example and there’s so much more to this Ayurvedic princess than soothing nerves. It’s like you hit a gold mine. To get the whole benefit of some herbs, ashwagandha being one, you have to eat them. It’s a rich source of iron, a mineral vital to so many functions including building strong blood, which in turn helps with our vitality. If you take ashwagandha as a tincture, you don’t get the iron. In India, the home of Ayurveda, it’s traditionally boiled in milk with molasses. This panna cotta is my variation on that with the addition of saffron and cardamom to blend the flavor and add their own vital benefits.

smooth-and-calm

Ashwagandha Panna Cotta
Ashwagandha milk is a traditional Ayurvedic remedy known for its nourishment and strengthening effects. Different recipes exist usually including molasses and other spices to mellow Ashwagandha's slightly bitter flavor. All are boiled in milk. This panna cotta is my variation on that, the milk mixed with cream and slightly thickened with gelatin for a silky, soft smoothness with a touch of exotic.
Servings Prep Time
61/2 cup servings or 8 pie slices 20minutes
Cook Time
10minutes
Servings Prep Time
61/2 cup servings or 8 pie slices 20minutes
Cook Time
10minutes
Ingredients
For ashwagandha milk
  • 2cups organic whole milk
  • 1tbsp ashwaganda root, powdered
  • 5pods cardamom
  • 10strands saffron
For panna cotta
  • 1/4cup ashwagandha root tea
  • 2 1/2tsp unflavored gelatin
  • 2cups organic heavy cream
  • 1/3cup organic granulated sugar
  • 1/8tsp salt
  • 1 1/2cups ashwagandha milkas prepared above
  • 1/2cup organic sour creamnot low fat
Instructions
For ashwagandha milk
  1. Pour milk into medium saucepan. Add ashwagandha, cardamom pods, and saffron. Bring to gentle simmer. Reduce to lowest heat setting and simmer for 10 minutes.
  2. Remove from heat, cover with lid and allow to steep for 40 minutes until cool. Strain.
  3. May prepare up to 2 days ahead and store in refrigerator.
For panna cotta
  1. Have ready 6 to 8 4oz or 6oz dessert dishes, ramekins, or mason jars.
  2. Prepare ashwagandha tea. In small saucepan, combine 8 ounces of water and 1 tsp ashwagandha root powder. Bring to gentle simmer and cover with lid ajar. Simmer for 10 minutes. Remove from heat, cover tightly and steep for 30 minutes.
  3. Pour ¼ cup cooled tea into a small bowl and sprinkle gelatin over surface. Do not stir. Set aside for gelatin to soften.
  4. In a 3 quart saucepan, combine heavy cream, sugar, and salt. Heat on medium until steaming, stirring with a wooden spoon to dissolve sugar. Remove from heat.
  5. Add water and gelatin mixture. Stir well until gelatin is melted. Cool to lukewarm.
  6. In a medium bowl, whisk together ashwagandha milk and sour cream. Add to cooled cream mixture and stir well. Allow to sit until begins to thicken slightly. Stir frequently with rubber spatula to scrape anything that settles to bottom or clings to sides of pan.
  7. When mixture feels cool to the touch and coats a spoon, pour into dishes. Cover with plastic wrap and chill at least 4 hours or overnight.
  8. Serve chilled. If desired, panna cotta can be unmolded from dishes by inserting a sharp thin knife around edges to loosen then invert onto a plate. Garnish with cardamom powder or a basil leaf
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this panna cotta use organic milk, cream, sugar, and spices if available.

*Ashwagandha can purchased dried either ground or as a powder.

smooth-and-calm topped-with-cardamom

]]> https://theherbalbakeshoppe.com/recipe/ashwagandha-panna-cotta/feed/ 0 Soothing Herb Blend Mini Crumb Muffins https://theherbalbakeshoppe.com/recipe/soothing-herb-blend-mini-crumb-muffins/ https://theherbalbakeshoppe.com/recipe/soothing-herb-blend-mini-crumb-muffins/#respond Thu, 30 Jun 2016 19:44:10 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1639
soothing herb blend crumb muffinssoothing herb blend crumb muffins
muffin samples at marketmuffin samples at market
three blends for salethree blends for sale
blend of linden, lemon balm, rose, tulsiblend of linden, lemon balm, rose, tulsi
muffin bitemuffin bite
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three muffins on displaythree muffins on display

Interesting human behavior story…

Last weekend, for the first time ever, I sold jars of herbal blends at a local craft market. I wanted to talk to people, to gather ideas and see what people are interested in so I can be more useful. I sold very few jars, but I did learn from people’s reactions. I had samples of baked treats made with the three herbal blends to show diversity of use besides making tea or taking them in a pill. These mini muffins were one of the samples and I displayed them in a cake stand with a clear cover. There were only a couple of people who asked me about them and when I explained what they were, very few people even took one.

So here is the interesting behavior… In the middle of the day I left my table for a bit to get a much needed iced coffee. As I walked back through the park where the market tables were set up, I saw my table in the distance. I realized that there was a steady stream of people approaching, lifting the lid of the cake stand and taking muffins. When I got back about 75% were gone! Crazy. When no one was there, people were willing to try even though there was no label as to what they were made with, but when I was there explaining, the no thank-you’s were abundant. I’m not sure if this means that the thought of eating dried herbs baked into a muffin was unappealing or if they were just shy or worried they would not like and then be embarrassed to say so. Which ever, I hope you try for yourself. They have a few steps, none of which is hard and are deliciously different.

Although the tea blend is a mix of calming herbs, I am not sure eating in a muffin will do that, maybe a tiny bit. And would you try them if they were a sample at a craft market table? Please leave me a comment below.

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.

Soothing Herb Blend Mini Crumb Muffins
Please don't worry if you don't have all the herbs for the blend, these muffins can be made with any combination such as lemon balm and holy basil or just one single herb. I would be happy to send you the herbal blend, too! Just send me a note at dina@theherbalbakeshoppe.com
Servings Prep Time
48mini muffins 40minutes
Cook Time
15minutes
Servings Prep Time
48mini muffins 40minutes
Cook Time
15minutes
Ingredients
Soothing Herb Blend
  • 1tbsp dried linden flower
  • 1tbsp dried lemon balm
  • 1tbsp dried holy basilalso known as tulsi
  • 1/2tbsp dried rose petalsuse only organic roses if drying yourself
Herb infused honey
  • 6ounces soothing herbal tea blend
  • 8ounces honey
For Crumb topping
  • 1/4cup organic granulated sugar
  • 1/4cup organic light brown sugar
  • 1/2tsp cinnamon
  • 1/8tsp salt
  • 1/4cup unsalted butter melted1/2 stick
  • 2/3cup organic all-purpose flour
For Muffins
  • 2 1/4cup organic all-purpose flour281.25grams
  • 2tsp baking powder
  • 1 tsp baking soda
  • 1/2tsp salt
  • 1tbsp lemon zest, grated
  • 2/3cup organic unsalted butter, melted
  • 2/3cup herb infused honey
  • 3/4cup organic whole milk
Instructions
For herbal blend
  1. Combine all dried herbs, mix to blend. Using a coffee grinder, grind to fine powder.
For herb infused honey
  1. Prepare a double boiler with 1 inch of water in bottom. Bring to gentle boil.
  2. Combine powdered herb blend and honey in top of double boiler. Stir with a wooden chopstick. Cover, Turn heat to lowest setting and gently heat for 6 hours.
  3. Strain honey while still warm using a strainer covered in cheesecloth set over a 1 cup glass measure. You may have slightly less than needed amount of 2/3 cup, add plain honey if needed.
For crumb topping
  1. Preheat over to 375°F. Line small baking sheet with parchment paper.
  2. Combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir with a rubber spatula until just moistened.
  3. Spread mixture on lined baking sheet and bake for 15 minutes until dry. Break up with fork into small crumbs if needed. Cool completely before topping muffins.
For muffins
  1. Preheat oven to 400°F.
  2. Line mini muffin pans with mini muffin liners. If you do not have mini muffin pans, these can be made as regular sized muffins.
  3. In large mixing bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
  4. In medium mixing bowl, combine cooled melted butter and honey. Whisk to blend. Lightly beat eggs, then add to butter and honey mixture and whisk to blend.
  5. Add milk and whisk to blend well.
  6. Make a well in center of dry ingredients. Pour in wet ingredients and stir gently to combine only until there are no remaining dry spots. Avoid overmixing as much as possible.
  7. Spoon by teaspoonfuls into lined muffin pan to fill 3/4 full. Sprinkle on crumb topping to cover top as much as desired.
  8. Bake for 12 minutes. If using regular sized muffin pan, increase baking time to 18-20 minutes. Test with a toothpick.
  9. Allow to stand in pan for 10 minutes then remove to cool completely on wire racks. These freeze well packed in air-tight containers.
  10. Optional: dust with powdered sugar before serving
Recipe Notes

*I would be happy to send you a sample of the herbal blend to try, just send me a note at dina@theherbalbakeshoppe.com

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

blend of linden, lemon balm, rose, tulsi
muffins and herbs

]]> https://theherbalbakeshoppe.com/recipe/soothing-herb-blend-mini-crumb-muffins/feed/ 0 Chamomile Blonde Brownies https://theherbalbakeshoppe.com/recipe/chamomile-blonde-brownies/ https://theherbalbakeshoppe.com/recipe/chamomile-blonde-brownies/#respond Mon, 16 May 2016 15:43:47 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1588
brownie platebrownie plate
chamomilechamomile
infusing chamomile butterinfusing chamomile butter
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brownies out of the ovenbrownies out of the oven
chocolate chips insidechocolate chips inside

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.

Chamomile, so well known for soothing and calming, I never expected it to give me lessons in strength.

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

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

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

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

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dried chamomile flowers
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