digestion – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Mon, 02 Apr 2018 20:59:08 +0000 en-US hourly 1 Zucchini Loaf infused with Basil https://theherbalbakeshoppe.com/recipe/basil-zucchini-loaf/ https://theherbalbakeshoppe.com/recipe/basil-zucchini-loaf/#respond Sun, 24 Sep 2017 20:26:39 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2229
fullsizeoutput_682fullsizeoutput_682
fullsizeoutput_67dfullsizeoutput_67d
two dozen basil leavestwo dozen basil leaves
fullsizeoutput_67efullsizeoutput_67e
fullsizeoutput_680fullsizeoutput_680

Ever wonder why summer produces so much zucchini? If you grow a vegetable garden or, like me, receive a weekly CSA (community supported agriculture) box from a local farm, it seems like a logical question when this vegetable just keeps emerging. My curiosity lead me to explore and here’s what I found:

Zucchini grows in any type of soil, needs no extra attention, and easily pollinates. One plant will produce lots of flowers, which translates to lots of fruit. It also will keep producing more and more as the zucchini is harvested.

Inevitably, if you read food literature, you will see an article giving ideas for what to do with abundant zucchini. This summer, I tested a few new recipes. I listened tp an interview on The Splendid Table podcast with Skye Gyngell, a chef who just released a cookbook titled Spring. She described her Slow-cooked Zucchini with Tarragon as being her restaurant staff’s favorite. Look for the recipe on the Splendid Table’s website and if you don’t already, try listening to this podcast, I think you’ll love it. I also made a few different types of zucchini pancakes or fritters.

I try to love zucchini, but my truth can not be denied. It leaves me feeling meh. However, baking converts zucchini to my favorite vegetable. This zucchini loaf inspired by my self-proclaimed baking mentor, Maida Heatter from Maida Heatter’s Cakes actually inspired me to want more zucchini.

A best friend visiting told me she felt addicted to this zucchini bread like a drug. I’m not sure if that’s good, but I understand and I also would like to believe it’s because of my secret basil addition.

Zucchini Loaf infused with Basil
Favorite ways to use zucchini: Cakes, breads, loaves, muffins!
Servings Prep Time
1loaf 25minutes
Cook Time
105minutes (1 hour 45 minutes)
Servings Prep Time
1loaf 25minutes
Cook Time
105minutes (1 hour 45 minutes)
Ingredients
  • 12-15leaves fresh basildepending on size of leaves, use 12 if large, 15 if medium
  • 1cup organic olive oil
  • 3cup (342g) organic all-purpose flour, sifted
  • 1/2teaspoon baking powder
  • 1teaspoon baking soda
  • 1teaspoon salt
  • 3teaspoon cinnamon
  • 1pound zucchini (1-2 medium to large), shredded2 packed cups shredded zucchini, do not drain
  • 2 organic eggs
  • 1 1/2cup (300g) organic granulated sugar
  • 1/2cup (100g) organic light brown sugar
  • 1teaspoon vanilla extract
  • 4ounces (1 cup) walnuts, broken to medium pieces
Instructions
For basil infused oil
  1. Making sure basil leaves are thoroughly dry, coarsely chop and combine in small saucepan with olive oil.
  2. Heat oil and basil on medium heat until gentle simmer. Simmer for 2 minutes. Remove from heat, cover and allow to sit for 25 minutes.
  3. Strain oil into a 1 cup glass measuring cup. Add additional olive oil if needed to measure 1 cup. Reserve basil for another use such as adding to sauces or soups.
For zucchini loaf
  1. Adjust an oven rack to one-third up from bottom. Preheat oven to 350°F. Prepare two 9x5x3 inch loaf pans by greasing with butter. Dust pans all over with fine, dry bread crumbs and tap out excess.
  2. In medium bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Set aside.
  3. In a large mixing bowl, beat eggs just to mix.
  4. Mix in granulated and brown sugars. Then mix in basil infused olive oil and vanilla extract.
  5. Add sifted dry ingredients and stir gently to blend into a thick batter.
  6. Add zucchini with any accumulated liquid and blend with a wooden spoon. Stir in walnuts.
  7. Pour batter into prepared loaf pans and smooth tops. Bake for 1 hour and 30 minutes until toothpick inserted in center comes out clean.
  8. Cool for 15 minutes in pan, then turn out onto wire rack and cool completely. Slice when completely cool using a serrated knife.
Recipe Notes

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For this zucchini loaf use organic flour, sugars, eggs, olive oil and zucchini if available.

]]> https://theherbalbakeshoppe.com/recipe/basil-zucchini-loaf/feed/ 0 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 Bitters Spiked Plum Jam Muffins https://theherbalbakeshoppe.com/recipe/bitters-spiked-plum-jam-muffins/ https://theherbalbakeshoppe.com/recipe/bitters-spiked-plum-jam-muffins/#respond Mon, 06 Mar 2017 21:33:47 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1901
fresh out of ovenfresh out of oven
gin spiked plum jamgin spiked plum jam
mixing muffin battermixing muffin batter
filling muffins with jamfilling muffins with jam
inside a muffininside a muffin
jam peaking throughjam peaking through

As my teenagers spend less and less time at home, the quiet vacillates between feeling peaceful and piercing my heart with loneliness. Music helps but also takes my mind down roads that sometimes compound unwanted dark thoughts. I choose instead spoken words, which softens the quiet and gives feeling that there is someone talking to me. Podcasts provide endless stories, interviews, education, and verbal companionship. My current obsession is the Heritage Radio Network with thousands of podcasts related to food, my passion.

While listening to an interview with a bartender/mixologist/author on the history of classic cocktails, all of a sudden my herbal world collided with hers. Bitters!

One of the absolute first principles I learned related to herbalism was that almost anyone can benefit from a few drops of bitters before meals to support their digestion. A well-made bitters formula is a vital tool of the trade. Equally so in the cocktail world where bartenders refer to bitters as their salt and pepper.

It turns out that cocktail bitters originated from medicinal bitters formulas added to spirits to make them more palatable. Even better, adding a dash of cocktail bitters in cooking enhances flavor and complexity just like it does with mixed drinks. I think this opens a world of possibility for a bit of good medicine and taste.

Bitters Spiked Plum Jam Muffins
Bitters = the salt and pepper of cocktails = herbal medicine to support digestion = culinary flavor and aroma enhancer. Is it possible that a bit of bitter spiked jam in these muffins could offer all that wonderful?
Servings Prep Time
18muffins 40minutes
Cook Time
25-30minutes
Servings Prep Time
18muffins 40minutes
Cook Time
25-30minutes
Ingredients
Bitters spiked plum jam
  • 1/2cup plum preserves
  • 1 1/2tablespoons Bombay Sapphire gin
  • 3/4teaspoon Angostora Bitters
Muffins
  • coconut oil spray for coating muffin pan
  • 2cups (250g) all-purpose organic flour
  • 1/2cup (62.5g) gluten free all-purpose flour
  • 1 1/4cup granulated organic sugar
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1/2tsp salt
  • 2cups (16oz) buttermilk
  • 3/4cup avocado oilcan substitute any organic vegetable oil
  • 2 eggs
  • 3cups (174g) wheat bran
  • 1/2cup bitters spiked plum jam
  • 3/4tsp ginger powder
Instructions
For bitters spiked jam
  1. Mix jam the day before making muffins to let flavors infuse together. In small bowl or jar, mix together plum preserves, gin, and Angostura bitters. Cover and store in refrigerator overnight.
For Muffins
  1. You will need a 12 cup muffin pan and a 6 cup muffin pan. I have found that the darker gray, non-stick pans make muffins with nice volume on top. Muffins seem to spread more on top in the lighter gray pans, but either will be fine for
  2. Preheat oven to 350°F. Spray muffin pan with coconut oil spray so each bottom and sides of each muffin cup is thoroughly covered.
  3. Combine flours, sugar, baking powder, baking soda, and salt in a medium sized bowl. Whisk together to combine. Set aside.
  4. Measure wheat bran into a small bowl. Set aside.
  5. In large bowl, whisk together buttermilk, avocado oil, and eggs until well blended.
  6. Add dry ingredients and wheat bran together and mix gently with a wooden spoon until ingredients are well incorporated. Do not over mix, though.
  7. With a ¼ cup measure, fill each prepared muffin cup with ¼ cup of batter. With a small spoon, make a little opening in center of each muffin batter by pushing gently on batter.
  8. Fill each hole with 1 teaspoon of spiked plum jam.
  9. Mix ¾ teaspoon ginger into remaining batter. Top each muffin with a small amount of batter to cover jam. Batter does not have to completely cover jam. Gently spread batter over jam as best you can.
  10. Bake for 25-30 minutes until toothpick tester comes out clean.
  11. Cool for about 10 minutes in pan then gently lift and transfer to wire racks. These are also delicious warm, right out of the oven.
Recipe Notes

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

]]> https://theherbalbakeshoppe.com/recipe/bitters-spiked-plum-jam-muffins/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 Mint and Feta Tomato Pie https://theherbalbakeshoppe.com/recipe/mint-feta-tomato-pie/ https://theherbalbakeshoppe.com/recipe/mint-feta-tomato-pie/#respond Sun, 04 Sep 2016 20:18:30 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1720
slice of pieslice of pie
no filter redno filter red
pastry makingpastry making
all layers in placeall layers in place
free form piefree form pie
fresh out of ovenfresh out of oven

It’s hard to keep failure in perspective. No matter how many times I hear that your greatest lessons come from failure, it still feels awful at the time. Top that with all the gorgeous social media pictures and I can’t help but wonder where I fit in to the baking culture. I love baking. I don’t always do it well. Lately I’m realizing that it’s a constant work in progress. Just because I plan and research and have the most pristine intentions, it doesn’t mean my end result will be presentable. I wonder how in the world recipe creators do it. How do that make something over and over until it is right or do they even do that, it seems like they are just producing perfection all the time. I’m not, ever. Despite going to bed with a heavy heart, in the morning I feel ready to try again at least in my mind if not actually baking. I think about the next thing and how to change the one I didn’t like. Still, I’m far from where I want to be. The other day I received a gift from my neighbor: a huge bag of the most lusciously red, perfectly ripe tomatoes that she grew in her organic garden. I admit, I’m not a huge tomato eater but these were irresistible. I made salsa for my daughter, a big pot of sauce, and after a few salads I still had left overs just waiting for an herbal bake shoppe trial. Here in NJ there are Italian taverns that refer to their pizza as tomato pie. This inspired me. Earlier this summer, I received another gift from my closest cousin who was visiting for some beach time. It was a giant chunk of Greek feta cheese; completely melt in your mouth pleasure. I decided with the last days of summer upon me, to combine these two generous presents with the hope to break my failure streak. I believe I did. I would love to hear if you think so, too.

Mint and Feta Tomato Pie
This is more properly called a galette or crostada or even a free form tart. But I think I'm at a lower baking level than European pastries making. Add in that I live in NJ where tomato pie could be pizza but I used Greek inspired ingredients. Sounds confusing perhaps, but the result highlights the beautiful culinary gifts of summer, light colorful and fresh. Oh and tastes good, too.
Servings Prep Time
8slices 2hours
Cook Time
45minutes
Servings Prep Time
8slices 2hours
Cook Time
45minutes
Ingredients
green tea and chopped eggplant
  • 1tea bag organic green tea
  • 8ounces hot water
  • 1medium eggplant
  • 1clove garlic, peeled
  • 1tbsp lemon juice
  • 1 1/2tbsp olive oil
  • 1/8tsp salt
pie crust
  • 1cup (140g) all-purpose organic flour
  • 1/2tsp granulated organic sugar
  • 1/8tsp salt
  • 6tbsp organic unsalted butter
  • 3tbsp cold green tea
pie
  • 114 inch pie crust
  • 1/3cup chopped eggplantsee above
  • 2large tomatoes, sliced
  • 1 1/2tbsp olive oil
  • salt and pepper
  • 2tbsp fresh mint, chopped
  • 1tbsp fresh basil, chopped
  • 6ounces feta cheese, cut into 1/2 inch cubes
  • 1/2tbsp honey
  • 1 egg white
  • 1tbsp heavy cream
Instructions
for green tea and chopped eggplant
  1. One day prior to baking, bake eggplant and brew green tea. This can also be done in the morning and then bake the pie later in the day.
  2. Brew strong green tea using one organic green tea bag and 8 ounces of hot water. Steep for 25 minutes. Pour into a glass jar with lid and refrigerate until ready to use. You’ll only need 3 tablespoons of this tea; the rest is perfect for sipping on while baking pie.
  3. Prepare chopped eggplant. Preheat over to 400°F. Wash eggplant and poke with a two-pronged fork all over. Place whole eggplant in a small baking pan lined with aluminum foil. Bake for 25 minutes, then turn eggplant over and bake an additional 20 minutes until tender and soft. Test this by inserting the two-pronged fork; it should go in easily. Baking time may be a little longer depending on the eggplant’s size.
  4. Remove baked eggplant from oven and while still in baking dish, slice in half lengthwise. Pry open a bit with fork and cool for about 20 minutes.
  5. When eggplant has cooled enough to touch, cut away some of the seeds with a small, sharp paring knife. Scoop out flesh, cutting away from skin and place in a shallow mixing bowl. Add garlic clove, lemon juice, olive oil, and salt.
  6. Chop eggplant with other ingredients with a hand vegetable chopper. This can also be done in a food processor but only pulse to blend. Eggplant mixture should be smooth, but not pureed. Taste and add a bit more olive oil, lemon juice, and/or salt as desired.
  7. Place chopped eggplant into a covered container and refrigerate until ready to make pie. There will be left over of this as well, so enjoy as a little snack with a cracker or piece of rye bread.
for pie crust
  1. Crust requires refrigeration for at least one hour prior to baking but can be also be made the day before and stay refrigerated until ready to use.
  2. About 20 minutes prior to making crust, take butter out of refrigerator. Divide in half.
  3. Combine flour, sugar, and salt in a shallow, medium sized mixing bowl. Slice 3 tablespoons of butter into ½ inch chunks and add to flour mixture. Place the remaining 3 tablespoons butter back in refrigerator until ready to use.
  4. Combine flour mixture and first half butter by cutting with a pastry blender or using your fingers until mixture resembles coarse meal. Add remaining 3 tablespoons of butter, also cut into ½ inch chunks, but this time leave some of the butter in larger marble size chunks.
  5. Drizzle 2 tablespoons cold green tea over flour and butter mixture then toss a few times with a fork. Add remaining tablespoon and stir gently with fork to moisten, should still look crumbly.
  6. Gather up into ball and turn out onto a large piece of plastic wrap. Wrap loosely and knead dough 2 or 3 times through plastic wrap. Flatten to disc. Refrigerate for at least 1 hour or overnight.
for tomato pie
  1. When ready to bake pie, remove crust from refrigerator for a few minutes before rolling. Preheat oven to 400°F. Line a baking sheet with parchment paper. (Preferably use baking sheet without sides, but if you don’t have one as I don’t, roll just a bit smaller.)
  2. Lightly flour a flat work surface and rolling pin. Roll crust to 14 inch round. Transfer to lined baking sheet. Measure a two-inch border and lightly mark with the tip of a knife. Sprinkle a bit of flour over top of crust.
  3. Spread a thin layer of chopped eggplant on crust, leaving two-inch border.
  4. Slice tomatoes into ¼ inch slices and arrange in single layer on top of chopped eggplant. Drizzle olive oil over tomatoes and then salt and pepper.
  5. Sprinkle chopped mint evenly over tomatoes. Arrange feta cheese cubes on top of mint. Sprinkle chopped basil on top and then drizzle with honey.
  6. Gather up edges of crust border and fold up to enclose filling. Work with about an inch at a time to form a decorative border. Whisk together egg white and cream and brush generously on crust border.
  7. Bake 45 minutes, checking after 30 minutes to make sure crust is not browning too quickly. If it is, cover edges with aluminum foil and continue to bake.
  8. Remove from oven and immediately transfer pie from baking sheet to wire rack to cool so bottom does not get soggy.
  9. Serve warm, sliced like pizza or pie. Garnish with additional basil if desired.
Recipe Notes

*using organic ingredients when possible will make for more baking more nourishing. For this pie use organic flour, butter, eggs, sugar, tomatoes, eggplant, and herbs if available.

*this pie can be made without the chopped eggplant, spread a thin layer of mustard on crust before proceeding with layers of tomatoes, herbs, and cheese.

organic NJ garden tomatoessummer gifts

]]> https://theherbalbakeshoppe.com/recipe/mint-feta-tomato-pie/feed/ 0 Dandelion-infused Focaccia https://theherbalbakeshoppe.com/recipe/dandelion-infused-focaccia/ https://theherbalbakeshoppe.com/recipe/dandelion-infused-focaccia/#respond Wed, 15 Jun 2016 19:19:41 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1618
topped and plaintopped and plain
dried dandelion leafdried dandelion leaf
after 5 minutes of kneadingafter 5 minutes of kneading
half to each panhalf to each pan
toppingstoppings
focaccia crustfocaccia crust
cutting focacciacutting focaccia
inside focacciainside focaccia

Bread, it has gone from the most basic source of nourishment to whole grain dieting staple to food shunned and the gluten sensitivity enemy, cause of unwanted weight gain and digestion problems. Bread itself may not be as evil as current culture pronounces it, but that which we buy in plastic bags at the supermarket may be. Not because it is bread. The chemical additives, preservatives and flour from wheat sprayed with pesticides seem to me more of a problem than eating a slice of wholesome homemade bread. I wonder if in 10 years we will look back on all the no gluten recommendations and say, as we now say for fat, gluten isn’t really that bad. Making your own bread sounds hard. Truly, controlling the ingredients and mastering some basic techniques is empowering. Use organic flours, replace water with herbal infused tea and control the chemicals by adding none. I am not saying I don’t buy bread, I do. I also think it important to balance the amount of carbohydrate we eat. I avoid eating too much gluten. But demonizing a food seems to make little sense, especially when modern processing is likely the heart of the problem. This lovely focaccia is an easy bread to bake. Personalize it with any topping you like or keep it plain. The dandelion tea can add extra nutrients and may even help our bodies absorb them. Please leave a comment below and tell me what you think about bread, gluten, and adding herbal tea to baking. Can’t wait to hear your thoughts!

Dandelion-Infused Focaccia
There is science behind herbs positively affecting yeast fermentation, translation: making bread with herbal tea can yield a rise that creates texture and taste excellence. The benefit of dandelion tea in this focaccia speaks vitamins and minerals and the addition of bitter, not to be tasted but to help with digestion of a food we have come to shun.
Servings Prep Time
2loaves 2hours
Cook Time
30minutes
Servings Prep Time
2loaves 2hours
Cook Time
30minutes
Ingredients
Dandelion tea
  • 2tbsp dried dandelion leaf6 dandelion leaf tea bags
  • 16ounces boiling water
Focaccia
  • 5 1/2-6cups all-purpose organic flour
  • 2 1/4tsp instant yeastrapid rise is best, but regular yeast is ok also
  • 2tsp salt
  • 1/4cup olive oil + additional for coating pans
  • 2cups dandelion tea
  • 4cloves garlic, chopped
  • 1tbsp parsley, chopped
  • 1/4tsp salt
  • 1/2tsp crushed red pepper flakes
Instructions
For dandelion tea
  1. Prepare strong dandelion tea. Combine dried dandelion leaf with 16oz of hot water in French coffee press or other tea infusion vessel. Steep for 30 minutes.
  2. Strain and reserve dandelion tea. Add a bit of water if needed to measure 2 cups. Set aside to cool.
For focaccia
  1. Measure flour. Begin with 5 cups or 567 grams in a medium bowl. Measure the remaining 1 cup (113grams) into a small bowl and set this aside.
  2. Add yeast and salt to measured 5 cups flour. With a dough cutter or scraper, the plastic ones are easy to manipulate, blend just to mix thoroughly through.
  3. Add olive oil and dandelion tea and blend until dough forms a mass. If it is too sticky and soft, add some of additional flour, a little at a time, cutting in after each addition. When dough begins to hold its shape and pull away from the sides of the bowl, it is ready for kneading.
  4. Turn dough out onto a floured surface for kneading. This dough is very soft, so begin by kneading very gently. With floured hands, fold the dough end farthest away over toward you, then push with the palms of your hands away from you. Turn the dough a quarter turn. Keep board and hands floured and scrape up any dough that sticks to the board with a dough scraper. Knead in this way, folding, pushing, then turning a quarter turn for 5 minutes.
  5. Dough will be smooth, soft, and bounce back when you gently push a finger into it.
  6. Return dough to mixing bowl. Cover with plastic wrap. Allow to rise for 1 hour. Dough will reach top of bowl.
  7. Drizzle lines of olive oil on bottom of two 9 inch pans. Pans can be square or round.
  8. Turn dough out onto a floured board. Cut in half with dough cutter or scraper. Put one half in each pan. Turn over to coat both sides with olive oil. Push fingers into top of dough to spread to edges of pan and create little crevices. Cover with plastic wrap and allow to rise for 20-30 minutes until puffy.
  9. Preheat oven to 425°F.
  10. Prepare topping. Chop garlic and parsley. Mix with salt and red pepper flakes. Sprinkle on top of focaccia. Alternatively, leave loaves plain or create any topping you like.
  11. Bake 25-30 minutes until crust is golden brown and firm. Turn pans after 20 minutes if needed for even browning.
  12. Cool on wire racks or serve warm.
Recipe Notes

* Fresh dandelion leaf can be substituted for dried dandelion leaf, but in larger amounts. If using fresh dandelion leaf, add 1/4 cup chopped to 16 ounces water.

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For this bread use organic flour, olive oil, garlic, and parsley if available.

toppings
inside focaccia

]]> https://theherbalbakeshoppe.com/recipe/dandelion-infused-focaccia/feed/ 0 Lavender Orange Chocolate Babka https://theherbalbakeshoppe.com/recipe/lavender-orange-chocolate-babka/ https://theherbalbakeshoppe.com/recipe/lavender-orange-chocolate-babka/#respond Sat, 30 Apr 2016 20:15:41 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1556
orange peel teaorange peel tea
2 babka loafs2 babka loafs
inside a loafinside a loaf

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

I wasn’t planning babka when I began thinking about this recipe. Babka is a sweet yeast cake that layers rich moist dough with streusel filling, especially yummy as a coffee cake. I love baking cakes with yeast more than bread. Yeast cakes are more forgiving; if the rise isn’t perfect the taste remains delicious. Also proofing yeast holds a special place in my herbal baking heart. As I experiment, there are magic moments for unlocking methods that work. Wherever there is water in a recipe, an herbal tea can take its place. This opens all kinds of doors. The first time I proofed yeast in an herbal tea I held my breath not knowing what would happen. I wondered if something in the tea would react with the yeast and it wouldn’t rise, but the opposite happened. The rise, aroma, and ultimately flavor have inspired a world of herbal baking ideas. Can’t wait to keep baking.

Lavender Orange Chocolate Babka
Babka making Tips: 1. Make these scrumptious loafs over a three day period. First day, make the lavender syrup and chocolate filling, this takes about 30 minutes. Start with lavender tea and while steeping process filling. Store both refrigerated. Second day, make the yeast dough and pop in refrigerator overnight. Third day, assemble babka loafs and bake.
Servings Prep Time
2loafs 1-2hours
Cook Time
30minutes
Servings Prep Time
2loafs 1-2hours
Cook Time
30minutes
Ingredients
For lavender syrup
  • 1tablespoon lavender powderedusing buds is also ok
  • 8oz hot water
For chocolate filling
  • 1cup dark chocolate chipsI used Ghirardelli
  • 1stick organic unsalted butter, room temperature
  • 1/2cup organic powdered sugar, sifted
  • 1/2cup unsweetened cocoa powderi used Dagoba
  • 1 organic egg
  • 1/2tsp cardamom powder
  • 1-3tbsp whole organic milk
For babka dough
  • 1/2cup orange peel teasee preparation below
  • 4 1/4cup all-purpose organic flour
  • 1/2cup organic granulated sugar
  • 1tbsp instant yeastrapid rise, SAF brand
  • 2tbsp orange zest, grated and choppedapproximate measurement of one orange
  • 3 organic eggs
  • 3/4tsp kosher salt
  • 2/3cup organic unsalted butter, room temperature
For orange peel tea
  • 1tsp dried orange peel
  • 8ounces hot water
Instructions
For lavender tea
  1. Prepare strong lavender tea. Heat water in tea kettle. Combine powdered lavender and hot water in a tea brewing vessel such as a French coffee press. Steep for 20 minutes.
  2. Strain lavender tea, measuring 6 ounces. Combine with sugar in small saucepan and bring to boil over medium high heat. Reduce heat to simmer. Simmer for 3 minutes without stirring. Cool completely.
  3. May prepare up to two days ahead and store in a glass jar refrigerated.
For chocolate filling
  1. Combine all ingredients in a food processor. Puree 1-2 minutes until a soft paste is formed. It is ok if some chocolate pieces remain.
  2. This does not have to be completely smooth but should be spreadable. If it is too thick, add room temperature whole milk, 1 teaspoon at a time and pulse to incorporate. Transfer to bowl and set aside until ready to use.
For babka dough
  1. Combine flour, sugar, yeast and orange zest in bowl of electric mixer. Fit with dough hook. Blend on low just a minute or two to combine.
  2. Add eggs and ½ cup orange peel tea. Mix on low speed until ingredients come together. Add additional orange peel tea, 1 tablespoon at a time with mixer running and continue mixing until dough forms a mass.
  3. Cut butter into tablespoon chunks. With mixer running on low, add salt and then butter 1 tablespoon at a time, mixing until completely incorporated into dough.
  4. Increase speed to medium. Mix for 10 minutes until dough becomes smooth and pulls away from the sides of the bowl. Scrape down sides as necessary. After 10 minutes of mixing, is dough is not smooth, add 1 tablespoon of flour to help shape dough.
  5. Coat a large mixing bowl with oil. I used avocado oil. Transfer dough to bowl, cover with plastic wrap and place in refrigerator for at least 6 hours but preferably overnight. Dough will only rise slightly and this is ok.
For orange peel tea
  1. Prepare orange peel tea. With a vegetable peeler, pare three long strips of orange rind. Place on small parchment lined baking sheet and place in 200°F oven for approximately 25-30 minutes until begin to curl and harden.
  2. Cool completely and place in tea brewing vessel such as a French coffee press with 8 ounces of hot water. Steep for 15 minutes.
For babka assembly
  1. Prepare 2 9x4inch loaf pans. Grease with butter or oil. Line bottom of each pan with rectangle of parchment paper.
  2. Remove dough from refrigerator and cut in half with a sharp knife. Work with one half at a time, keeping the other refrigerated.
  3. Flour a flat surface well for rolling. I used a large cutting board placed on top of a clean kitchen towel, which keeps the cutting board in place while you roll.
  4. Roll the dough into a rectangle 10 inches in width and 10-12 inches in length. If dough breaks, push it back together and try to keep the edges straight. Spread half of the chocolate filling mixture evenly over the dough leaving a ½ inch border on all sides.
  5. Brush the end farthest away from you with a bit of water. Beginning at the end closest to you, roll the dough up tightly and seal the moistened end. Transfer to a lightly floured baking sheet.
  6. Repeat with second half.
  7. Freeze dough rolls for 15 minutes to facilitate easier cutting.
  8. Remove one dough roll from freezer. Trim a ½ inch off one end of the roll and reserve. With a sharp knife gently cut the roll lengthwise leaving the cut end connected. Position each cut half next to each other on the surface with the cut side facing up. Beginning at connected end, twist the two halves over and around each other always trying to keep the cut ends facing out. Do this as best you can, it does not have to be perfect.
  9. Transfer twisted dough into prepared loaf pan, shaping it like an “S”. Put trimmed end of dough into the empty space.
  10. Repeat cutting and twisting with second half of dough and transfer to second loaf pan in same manner.
  11. Cover with a damp towel and allow to rise at room temperature for 1 ½ hours.
  12. Preheat oven to 375°F. Bake 30 minutes until inserted toothpick goes in to babka smoothly without resistance. Check after 20 minutes, if appears to be browning too quickly, cover loosely with aluminum foil.
  13. When babka is done baking remove from oven and immediately brush with lavender syrup all over and allow to soak in to cakes. It will seem like there is too much syrup, but it will be absorbed into cake while it cools.
  14. Cool in pan for 30 minutes then remove to cool completely on wire racks. Slice to reveal swirls of chocolate filling in layers of tender dough. Babka can be wrapped and frozen.
Recipe Notes

This is a perfect weekend baking project because the steps do not actually take that much time and allow for lots of time for other life things.

Using organic ingredients whenever possible will make your baked goods more wholesome and nutritious. For this cake, use organic flour, sugars, butter, eggs, orange, and cocoa powder if available.

Shop this post:
lavender powder
cardamom powder
organic sugar

chocolate babka loaf

]]> https://theherbalbakeshoppe.com/recipe/lavender-orange-chocolate-babka/feed/ 0 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.

Shop this post:
organic sugar

specks of orange peel

]]> https://theherbalbakeshoppe.com/recipe/orange-peel-avocado-breakfast-cupcakes/feed/ 0 Nettle Plus Balsamic Oatmeal Cookies https://theherbalbakeshoppe.com/recipe/nettle-balsamic-oatmeal-cookies/ https://theherbalbakeshoppe.com/recipe/nettle-balsamic-oatmeal-cookies/#respond Thu, 31 Mar 2016 18:19:26 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1516
plate of cookiesplate of cookies
nettles plus for vinegarnettles plus for vinegar
infused balsamic ingredientsinfused balsamic ingredients
nettle plus balsamic oatmeal cookiesnettle plus balsamic oatmeal cookies
nettle infused balsamic vinegarnettle infused balsamic vinegar
straining herbal vinegarstraining herbal vinegar
oatmeal cookie ingredientsoatmeal cookie ingredients
ready for bakingready for baking
more acidic than they lookmore acidic than they look
one oatmeal cookieone oatmeal cookie

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.

In my earliest herbal baking thoughts, I imagined two goals. The first was transforming herbs primarily used for tea or alcohol extractions into edible delights making for enjoyable medicine taking. The second was also a transformation, this involving the kitchen as herbal apothecary that anyone could operate. It seemed simple and natural. Ultimately, both goals proved challenging. Adding herbal preparations into baked goods sometimes makes them taste awful. And making herbal preparations sometimes creates cumbersome baking. I am working these out, among other trials.

Lately, I have been having a problem quieting my mind. I am not sure why this is happening, but songs that I do not even like become stuck and I hear them over and over. I don’t like it. I am practicing replacement with a mantra.

Progress not Perfection. This is actually a motto from an amazing online educational resource, Marie Forleo’s B-School. The wisdom, passion, and commitment of this woman and her team are truly brilliant. Throughout her programs, she acknowledges self-doubt as normal and encourages the concept of progress not perfection. I highly recommend checking MarieForleo.com out.

I easily get tripped up by amazing recipe sites, photos, cookbooks, etc. They all look so perfect. I often feel I should never post any of my recipes or ideas until they are perfect. And then I think I would never post in that case. These are imperfect cookies, but yummy, nevertheless. Baking them transforms the kitchen into an alchemical bakery. Herbal baking progress not perfection.

Nettle Plus Balsamic Oatmeal Cookies
Infusing herbs in vinegar, particularly nutrient rich leaves like nettles or chickweed, hold special promise for the kitchen apothecary. Vinegar extracts vital minerals extremely well making baking mega nutrient dense. Additionally, a bit of acidic vinegar infused stimulates digestion. Drawback: it takes about one month for herbs to infuse so baking with it must be a planned event.
Servings Prep Time
42cookies 25minutes
Cook Time
8-10minutes
Servings Prep Time
42cookies 25minutes
Cook Time
8-10minutes
Ingredients
For oatmeal cookies
  • 1cup all-purpose organic flour
  • 1/3cup coconut flour, organic
  • 1tsp baking soda
  • 1/2tsp salt
  • 1stick unsalted organic butter, softened*
  • 1tsp vanilla extract
  • 1cup granulated organic sugar
  • 1/2 cup nettle infused balsamic vinegar
  • 1 egg
  • 1 1/2 cup quick cooking organic oatmealnot instant oatmeal
  • 1/2cup hazelnut flour
  • 1/2cup dried organic cherries4 ounces
Nettle infused Balsamic Vinegar
  • 1 cup dried nettle leafI used a mixture of nettles, chickweed, plantain leaf, and hyssop
  • 16ounces balsamic vinegarmeasurements are approximates, see instructions below
Instructions
For oatmeal cookies
  1. Preheat oven to 375 degrees F. Adjust racks to separate oven into thirds. Line two cookie sheets with parchment paper.
  2. Sift together all-purpose flour, coconut flour, baking soda, and salt. Set aside.
  3. Cream butter either by hand using wooden spoon or in electric mixer.
  4. Add vanilla extract, mix to combine. Add sugar and cream together until smooth.
  5. Add herbal infused balsamic vinegar, beating. Mixture will look curdled and slightly separated, which is fine. If mixing by hand, whisk vigorously for approximately 1 minute. Add egg, mixing until blended into liquid mixture.
  6. Stir hazelnut flour and oatmeal together in small mixing bowl.
  7. Gradually add dry ingredients, alternating between all-purpose and coconut flour mixture and oatmeal hazelnut flour mixture. Mix well after each addition.
  8. Stir in dried cherries.
  9. Drop well-rounded teaspoonfuls onto lined cookie sheets approximately two inches apart. Bake for 8-10 minutes until just beginning to turn light brown on tops. Cookies will be soft, but will harden as they cool.
  10. Cool on cookie sheets for 2 minutes, then remove with metal spatula to wire racks to completely cool.
For nettle infused balsamic vinegar
  1. Wash and dry a one-quart canning jar. Best practice is to sterilize jar before using for herbal infusion making. To sterilize jar, place a Mason jar lid on the bottom of a large pot. Rest canning jar on top of lid and fill pot with hot water. Bring to boil and boil gently for 10 minutes. When cooled slightly, remove jar with tongs or other utensil as to not touch with your hands. Cool and dry completely.
  2. Fill jar halfway with dried herbs. Herbs should be in small pieces, not powdered.
  3. Pour balsamic vinegar over herbs, making sure that vinegar covers herbs by at least ½ inch.
  4. Place a small piece of parchment paper or natural wax paper over top of jar and then secure lid.
  5. Label jar with name of herbs, type of vinegar, date prepared and date that it will be ready to strain. Cover label with packaging tape to protect it from becoming soiled.
  6. Store in cool, dark place for 4-6 weeks.
  7. Strain vinegar using a strainer lined with cheesecloth. Squeeze out as much liquid as possible. Pour strained vinegar into bottle and label. Best to keep refrigerated.
Recipe Notes

*Dried herbs are best for making herbal infused vinegars as fresh may introduce water into vinegar and you do not want this.

**The sky is the limit for creating herbal infused vinegars. I used dried nettles, dried chickweed, dried hyssop, and dried plantain leaf infused in balsamic vinegar. Feel free to use your creativity and inspiration to make vinegars for baking or other culinary uses.

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic butter, eggs, sugar, flours, oatmeal and dried cherries if available.

Shop this post:
dried nettle leaf
organic sugar

hazelnut flour
plate of cookies

]]> https://theherbalbakeshoppe.com/recipe/nettle-balsamic-oatmeal-cookies/feed/ 0 Hawthorn Blueberry Petit Pain https://theherbalbakeshoppe.com/recipe/hawthorn-blueberry-petit-pain/ https://theherbalbakeshoppe.com/recipe/hawthorn-blueberry-petit-pain/#respond Tue, 01 Mar 2016 02:18:33 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1462
petit slicespetit slices
dried hawthorn berriesdried hawthorn berries
simmering berries with honeysimmering berries with honey
hawthorn honeyhawthorn honey
petit pain slicedpetit pain sliced
dry ingredientsdry ingredients
wet ingredientswet ingredients
fresh out of the ovenfresh out of the oven
petit painpetit pain
looks like a muffinlooks like a muffin
Hawthorn Blueberry Gluten-free Petit Pain
Making herbal honeys truly feels rich. The opulence of the honey blending with berries or roots, gently warming for hours, resulting in liquid gold or purple in the case of hawthorn honey. It takes minutes to mix together and as long as straining is done when it is still warm, this too, just runs right through. The finger licking is the best I have ever tasted.
Servings Prep Time
4mini loafs 40minutes
Cook Time
20minutes
Servings Prep Time
4mini loafs 40minutes
Cook Time
20minutes
Ingredients
For hawthorn honey
  • 1/2cup dried hawthorn berries
  • 1/2cup honey
For hawthorn tea
  • 2tbsp dried hawthorn berries, powdered
  • 3/4cup hot water
For petit pain
  • 1tbsp chia seeds
  • 3tbsp hawthorn tea
  • 2/3cup (90g) buckwheat flour
  • 2tbsp tapioca flour (starch)can substitute potato starch
  • 1/2tsp baking soda
  • 1 1/2tsp baking powder
  • 1/2tsp salt
  • 1cup (100g) walnuts
  • 1cup (85g) gluten-free rolled oats
  • 2/3cup plain whole milk yogurt, grass-fed
  • 1/3cup coconut oil, melted and cooled
  • 1cup butternut squash, cooked and cut into piecescan substitute any winter squash
  • 1/3cup hawthorn honey
  • 1/2tsp vanilla extract
  • 2 eggs, organic
  • 3/4cup blueberries
For topping
  • 1/3cup gluten-free rolled oats
  • 2tbsp coconut oil
  • 1tbsp hawthorn honey
Instructions
For hawthorn honey
  1. Prepare hawthorn honey. It may be easiest to do this 1-2 days in advance as honey cooks slowly on low heat for a long period of time. Infused honey can be stored in cool pantry until ready to bake quick breads.
  2. To prepare honey, add about 2 inches of water to bottom of double boiler and bring to simmer. In top of double boiler, combine hawthorn berries and honey. Place top of pan over bottom and cover. Continue to simmer on lowest heat for approximately 6 hours.
  3. While still warm, strain honey through sieve lined with cheesecloth into clean glass jar with lid. Stir and press on berries and allow as much honey as possible to drip into jar. Store covered with lid in cool pantry for up to 3 days until ready to bake mini quick breads.
For hawthorn tea
  1. While honey is simmering, prepare hawthorn tea. Combine powdered hawthorn berries and hot water in French coffee press or other tea infusing vessel. Steep for 30 minutes. Strain pressing on berries to extract as much liquid as possible.
  2. Tea can be prepared up to 3 days in advance of baking quick bread. Store covered in refrigerator or chia seeds can be soaked and refrigerated so they are ready to use in recipe.
For bread
  1. Preheat oven to 400°F. Grease 4 mini 5½x3x2½ inch loaf pans with softened butter. Place prepared loaf pans on cookie sheet for baking.
  2. Soak chia seeds in hawthorn tea if you have not done this previously. Set aside.
  3. In large bowl, combine buckwheat flour, tapioca flour, baking powder, baking soda, and salt.
  4. Combine walnuts and rolled oats in food processor and process for 30-40 seconds until resembles coarse flour. Add to flour mixture and whisk until well blended.
  5. Combine yogurt, coconut oil, squash, honey, and vanilla extract in food processor. Process until well blended but mixture does not have to be completely smooth.
  6. In medium bowl, beat eggs. Whisk in soaked chia seeds. Add yogurt and honey mixture and whisk until completely blended.
  7. Make well in middle of dry ingredients. Pour in wet ingredients and mix gently with wooden spoon just until blended. Do not over mix.
  8. Divide batter equally among four mini loaf pans.
  9. Drop blueberries into batter in pans. Depending on the size of your blueberries, this will be between 11 and 15 for each pan. With wooden spoon, gently push blueberries into batter until mostly covered.
For topping
  1. Prepare topping. Combine coconut oil and honey in small glass dish. Microwave for 20 seconds and stir to mix together. Add oats and mix thoroughly. Mixture will be sticky. Spread with fingers over top of breads.
  2. Bake for 18-20 minutes until toothpick inserted into center comes out clean. Cool in pans on wire racks for 10 minutes then remove breads from pans and cool completely on racks.
Recipe Notes

hawthorn blueberry petit pain

]]> https://theherbalbakeshoppe.com/recipe/hawthorn-blueberry-petit-pain/feed/ 0 Choco-Chai Scones https://theherbalbakeshoppe.com/recipe/choco-chai-scones/ https://theherbalbakeshoppe.com/recipe/choco-chai-scones/#respond Fri, 15 Jan 2016 17:25:58 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1397
chai scones with teachai scones with tea
odd shapes for bakingodd shapes for baking
fresh out of the ovenfresh out of the oven
crumbly insidecrumbly inside
plate of sconesplate of scones

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.

Mini cakes inspired by a warming mug of chai tea cravings, something I am cradling often now. Cold is not my friend. My dogs are my warming allies, as are herbs. I amaze at those who wear shorts and flip-flops in 40degree weather. Even more so at my 15year old son who wears basketball shorts, a T-shirt and hoodie all winter long, even with wind chill in the teens. In the rare times when he does feel cold, give him a cup of cinnamon tea mixed with milk and honey and he is good. I am not sure these scones would actually be warming, but the mind association taste of the spices gives a little comfort all the same.

After trying several scone formulas, I am indebted to www.displacedhousewife.com who also has the title “scone lady” as she swears by cake flour and freezing dough prior to baking as two essentials to perfect scones. I am not sure these are perfect but I do think they are the best I have ever made.

Choco-Chai Scones
Pungent strong chai spices mellow when infused in cream. Thus, they impart a subtle flavor to these scones, just enough to know they are there but not to overpower. Scrumptious for breakfast, snack, or dessert preferably with a hot cuppa tea.
Servings Prep Time
20scones 25minutes
Cook Time
13-15minutes
Servings Prep Time
20scones 25minutes
Cook Time
13-15minutes
Ingredients
  • 1/2 cup heavy cream
  • 1/2tsp cinnamon
  • 1/4tsp ginger powder
  • 1/4tsp cardamom powder
  • 1/8tsp cloves
  • 1/8tsp black pepper
  • 1 organic egg
  • 2cups + 4 tbsp cake flourcan substitute 2 cups sifted all-purpose flour
  • 1tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (100g) organic granulated sugar
  • 1/3cup organic vegetable shortening
  • 1/3cup semisweet chocolate chips
  • 1 egg for coating sconeswith 1 teaspoon heavy cream
  • 1tbsp turbinado or granulated sugar for sprinkling on scones
Instructions
  1. In small saucepan, warm heavy cream on lowest heat setting just until steam begins to appear and small bubbles form on edge of pan. Remove from heat. Add cinnamon, ginger, cardamom, cloves, and pepper. Cover and steep for 30 minutes
  2. Pour heavy cream through strainer into a glass 1cup measure, pushing with spoon on herbs to extract as much liquid as possible. Add more cream if necessary to measure ½ cup. Refrigerate and allow to cool completely. This may be prepared 24 hours in advance and kept refrigerated.
  3. In small bowl, lightly whisk egg. Add cooled chai infused heavy cream and whisk to blend.
  4. In large flat-bottomed mixing bowl, whisk together cake flour, baking powder, salt, and sugar.
  5. Add vegetable shortening and cut in with pastry blender or two knives until resembles small pea shaped crumbs. Stir in chocolate chips.
  6. Make a small well in the bottom of flour shortening mixture and pour in blended egg and heavy cream. Mix lightly with a fork just until combined. Mixture will be sticky.
  7. With hands, gently gather dough and form into a smooth disc shaped form. Knead approximately 5 times while doing this by pushing with palms of hands, but do not over knead.
  8. Wrap dough in plastic wrap and freeze for at least 30 minutes, longer is ok.
  9. When ready for baking, preheat oven to 350°F and line a cookie sheet with parchment paper.
  10. Remove dough from freezer. Place on a cutting board and with a long, sharp knife cut disc into four equal pieces. Lay pieces flat and cut like a pie into five scones. Place on baking sheet about 1-2 inches apart. (I do not worry about exact shaping when I cut the dough. I think scones are meant to be somewhat irregular in shape and size.)
  11. Beat egg with 1 teaspoon whipping cream and brush each scone liberally using a pastry brush. Sprinkle generously with turbinado or granulated sugar.
  12. Bake for 13-15 minutes. Check after 13 minutes, scones will be done when they turn light brown on tops.
  13. Cool a few minutes on pan and then transfer to wire rack to cool completely. These are very yummy to eat warm though.
Recipe Notes

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

Shop this post:
organic granulated sugar

plate of scones

]]> https://theherbalbakeshoppe.com/recipe/choco-chai-scones/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.

Shop this post:
lemon balm

]]> https://theherbalbakeshoppe.com/recipe/lemon-balm-walnut-crescent-cookies/feed/ 2 Rosemary Chocolate Chip Biscotti https://theherbalbakeshoppe.com/recipe/rosemary-chocolate-chip-biscotti/ https://theherbalbakeshoppe.com/recipe/rosemary-chocolate-chip-biscotti/#respond Sat, 26 Sep 2015 20:41:02 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1212
rosemary biscotti ready to eatrosemary biscotti ready to eat
ingredientsingredients
cutting biscotticutting biscotti
biscotti slicesbiscotti slices
rosemary chocolate chip biscottirosemary chocolate chip biscotti

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.

Every morning, first thing, I drink a cup of tea. The warmth and mild stimulation, helps me feel the energy of the day. Perhaps a bit of a placebo, but I believe a critical component to my tea is approximately one teaspoon of my own herbal tincture formula, which includes about 9 drops of rosemary extract. A bit goes a long way, adds just a spike of pine flavoring and a myriad of inner value. I am specifically drawn to rosemary’s time-honored capacity to uplift my spirits, support and warm my circulation, and clear my head. Rosemary’s pungent strength inevitably peeks through as an herbal taste. In baking, the mixture of rich ingredients such as butter, eggs, milk, and oils help to balance its bite.

Rosemary Chocolate Chip Biscotti
The marriage of infusing rosemary in olive oil mellows its punch without losing its herbal benefits. There is no doubt that rosemary touches this biscotti making it savory and sweet, two favorites in the flavor world.
Servings Prep Time
32biscotti 25-30minutes
Cook Time
40minutes
Servings Prep Time
32biscotti 25-30minutes
Cook Time
40minutes
Ingredients
For biscotti
  • 3cups organic all-purpose flour
  • 2 tsp baking powder
  • 1/4tsp salt
  • 3 organic eggs
  • 1cup organic granulated sugar
  • 1cup rosemary infused oil
  • 1/3cup dried strawberries, chopped to small pieces
  • 2/3cup mini chocolate chips
  • 1tbsp rosemary leaves, chopped(1 sprig)
  • 1tsp vanilla extract
  • turbinado or granulated sugar for sprinkling on biscotti
For rosemary infused oil
  • 1/4cup rosemary leaves removed from stem(4-5 grams)
  • 6oz organic olive oil(180ml)
Instructions
For biscotti
  1. Combine flour, baking powder, and salt in small bowl. Set aside.
  2. In large mixing bowl, whisk eggs lightly. Add sugar and stir together with wooden spoon to combine. Add rosemary infused oil and stir until incorporated. It will look like the oil is separating from the eggs and sugar, but continue mixing and it will become smooth.
  3. Add dried strawberries, chocolate chips and chopped rosemary, stirring after each addition to incorporate. Stir in vanilla.
  4. Fold in dry ingredients in 3 additions.
  5. Refrigerate overnight divided into four equal portions, each wrapped in wax paper.
  6. When ready for baking, preheat oven to 350 degrees Fahrenheit. Grease cookie sheet.
  7. With wet hands, shape each batter portion into a small rectangular loaf. Place spaced evenly on cookie sheet.
  8. Bake for 20 minutes. Remove from oven and cool on wire rack for 10 minutes. Slice each loaf while still warm into ½ inch slices and place back on cookie sheet on side. Sprinkle with sugar.
  9. Bake 10 minutes. Turn over to other side, sprinkle with sugar and bake additional 10 minutes.
  10. As biscotti cools, it will become crisper in texture.
For rosemary infused oil
  1. Gently heat olive oil just until warm.
  2. Place rosemary leaves in glass jar with lid, pour warmed olive oil over rosemary and allow to infuse, covered for 14 days.
  3. Alternately, combine rosemary and olive oil in jar and keep gently warm, as in a yogurt maker, for 10-14 days.
Recipe Notes

*Using organic ingredients whenever possible, will make your baking all the more nourishing. For this biscotti use organic rosemary, organic olive oil, organic eggs, flour, and sugar if available.

]]> https://theherbalbakeshoppe.com/recipe/rosemary-chocolate-chip-biscotti/feed/ 0 Dandelion Fudge Brownies https://theherbalbakeshoppe.com/recipe/dandelion-fudge-brownies/ https://theherbalbakeshoppe.com/recipe/dandelion-fudge-brownies/#respond Wed, 23 Sep 2015 15:37:31 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1196
dandelion fudge browniedandelion fudge brownie
dandelion pureedandelion puree
cut browniescut brownies

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.

Dandelion Fudge Brownies
Eating leafy green vegetables takes on a whole new meaning here in these fudgy treats. They may not offer a full serving, but that would depend on how many brownies you eat.
Servings Prep Time
16brownies 25-30minutes
Cook Time
30minutes
Servings Prep Time
16brownies 25-30minutes
Cook Time
30minutes
Ingredients
For dandelion leaf puree
  • 1 bunch dandelion leaf greens(1-2 cups)
  • 1tbsp organic unsalted butter
  • 1-2 tbsp water
For brownies
  • 4ounces (1 stick) organic unsalted butter
  • 2ounces unsweetened chocolate
  • 2ounces semisweet chocolate
  • 3/4cup dandelion leaf puree
  • 2 organic eggs
  • 1 1/2cups (300g) organic granulated sugar
  • 1tsp vanilla extract
  • 1/8tsp kosher salt
  • 3/4cup organic all-purpose flour, sifted
  • 1/2cup milk chocolate chips
  • powdered sugar for dusting
Instructions
For dandelion puree
  1. In medium saucepan, bring 1 inch water to boil, add chopped dandelion greens and cover. Reduce heat to medium and cook for 5 minutes. Alternately, dandelion greens can be steamed over boiling water for 5 minutes.
  2. Immediately remove from heat and rinse with cold water to stop cooking. Place steamed dandelion greens into food processor with melted butter, process until pureed, adding water as needed to obtain smooth consistency.
  3. This does not have to be totally smooth, a coarse puree will work fine.
For brownies
  1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9 inch square pan by measuring a 12 inch piece of aluminum foil, turn pan upside down and place foil shiny side down over pan and shape by turning down sides and corners. Remove foil, turn pan right side up and place shaped foil into pan, pressing gently into place. Coat foil with butter either very soft or melted and spread all around with pastry brush or crumpled wax paper.
  2. Combine butter and chocolates into top of double boiler and place over hot water in bottom on moderate heat. Cover and heat until almost completely melted. Remove from heat, stir, and allow to sit covered until completely melted. Stir in dandelion puree and allow to cool slightly.
  3. In electric mixer, beat eggs for on high speed 30 seconds, no more, just until frothy and a bit increased in volume. Decrease to low speed, gradually add sugar, beating only 2-3 seconds after each addition. Add vanilla extract, salt, and chocolate mixture, scraping sides with rubber spatula and beating just until barely mixed.
  4. Add flour, continue to scrape bowl with spatula and beat until mixed. Stir in chocolate chips. It is important not to over mix batter to assure moist and fudgy consistency of brownies.
  5. Pour batter into prepared pan and smooth top. Bake for 35 minutes until toothpick inserted in center comes out barely clean. Do not over bake.
  6. Cool on wire rack for 45 minutes then refrigerate until completely cool before cutting. Slice with a sharp knife into 16 2inch squares and dust with powdered sugar. These can be wrapped individually and freeze nicely.
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.

]]> https://theherbalbakeshoppe.com/recipe/dandelion-fudge-brownies/feed/ 0 Calendula White Chocolate Cupcakes https://theherbalbakeshoppe.com/recipe/calendula-and-white-chocolate-cupcakes/ https://theherbalbakeshoppe.com/recipe/calendula-and-white-chocolate-cupcakes/#respond Tue, 07 Jul 2015 22:54:02 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=551
Calendula and White Chocolate CupcakesCalendula and White Chocolate Cupcakes
Calendula and White Chocolate CupcakesCalendula and White Chocolate Cupcakes
Calendula and White Chocolate Cupcakes Closer LookCalendula and White Chocolate Cupcakes Closer Look
Calendula PetalsCalendula Petals
Calendula Infused WineCalendula Infused Wine
Calendula and White Chocolate Cupcakes without IcingCalendula and White Chocolate Cupcakes without Icing

Eating desserts after meals even though I love them leads me to a full and uncomfortable feeling. So I usually take a bite and keep it at that. When the temptation takes over and I eat more, I regret later.

My herbal bake shoppe tasting is done alone between meals. I realized as I sampled these cupcakes over and over (because they are truly scrumptious), I did not get that popped-out stomach bloat and then as a trial of fate, I ate one for dessert, same no fullness. I do not consider it a coincidence that calendula has been traditionally used to decrease gastrointestinal inflammation, that it is soothing and healing for digestive problems. Combined here with the lightness of the batter utilizing cake flour and beaten egg whites, calendula preserves my dessert partaking enjoyment.

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 White Chocolate Cupcakes
Servings Prep Time
18cupcakes 35minutes
Cook Time
20-25minutes
Servings Prep Time
18cupcakes 35minutes
Cook Time
20-25minutes
Ingredients
For cupcakes
  • 3½oz white chocolate(I used Ghirardelli which was 7 squares)
  • ½cup organic heavy cream
  • ½cup calendula-infused wine*
  • 1tsp vanilla extract
  • 1½cup cake flour, sifted
  • 1½tsp baking powder
  • ¼tsp salt
  • 4 eggs, separated
  • 1¼cup organic granulated sugar
For icing
  • 1cup organic heavy cream
  • ¾cup organic granulated sugar
  • 4½oz white chocolate chips
  • 1stick organic unsalted buttercut into slices
  • 1tsp vanilla extract
  • pinch of salt
For calendula-infused wine*
  • 1 pint glass jar
  • 30grams dried calendula petals
  • 300ml sherry wine
Instructions
For cupcakes
  1. Preheat oven to 350 °F. Using the foil lined cupcake liners, arrange 18 on a cookie sheet; use 2 cookie sheets if it seems too crowded on one.
  2. Combine white chocolate, heavy cream, calendula-infused wine and vanilla extract in a medium saucepan. Cook over low heat, stirring constantly with a wooden spoon until chocolate is melted and mixture is blended well. Remove from heat and cool to room temperature either in an ice water bath or in the refrigerator.
  3. Combine sifted flour, baking powder and salt and set aside.
  4. With electric mixer, beat egg yolks. Gradually add sugar and beat until thick approximately 4-5 minutes. Gradually with wooden spoon stir in alternately flour and chocolate mixtures.
  5. Transfer to a large mixing bowl and clean beater and bowl of electric mixer. Wipe out with a drop of white vinegar and dry.
  6. Beat egg whites until stiff. Gently and gradually, stir into chocolate and flour batter.
  7. Fill cupcake liners with batter using a ¼ cup measure. Bake for 22-24 minutes until toothpick inserted in center of cupcake comes out clean. Cool on wire racks completely before frosting.
For icing**
  1. In medium saucepan, combine cream and sugar and bring to boil over medium heat. Decrease heat to simmer and continue to cook for 6 minutes, stirring occasionally. Remove from heat and add chocolate stirring until melted.
  2. Add butter slices, vanilla extract and salt. Stir until butter is melted and mixture is smooth. Put pan in ice water bath and stir with rubber spatula until cool and slightly thickened.
  3. Transfer mixture to bowl of electric mixer and beat on high for about 3 minutes until thick enough for spreading. Do not overbeat.
For calendula-infused wine
  1. Powder calendula petals in a coffee grinder. Pour into glass jar and cover with sherry.
  2. Put on lid and keep in a cool, dark place for 2-3 weeks. Strain through a fine sieve and reserve wine in a clean glass jar with a lid. This will keep for a long time as long as it is stored in a cool place.
Recipe Notes

*Calendula can be purchased infused in oil, but I do not think as a wine so this is something that you must prepare yourself at least 2 weeks before making these cupcakes. It does not take a lot of time to put it together and then you just have to shake it once a day until it is ready.

**When I made this icing, I am not sure why but it completely broke apart and although it did get thick, it was not smooth or spreadable. I was going to throw it away and start over, but then I researched how to fix a broken icing. I put the icing in the refrigerator to cool it completely, then removed about 1/3 and in a separate bowl microwaved for 40 seconds until it was liquid and hot. I added this back to the rest of the icing and beat it with a small wire whisk and in just minutes it became beautifully thick, smooth, and spreadable not to mention it tasted delicious.

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

dried calendula flowers

]]> https://theherbalbakeshoppe.com/recipe/calendula-and-white-chocolate-cupcakes/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
Aenean lacinia bibendum nulla sed consectetur lorem ipsum dolor sit amet consectetur adipiscing elit.
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.

]]> https://theherbalbakeshoppe.com/recipe/calendula-corn-muffins/feed/ 0