gastric inflammation – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 19 Sep 2017 20:32:18 +0000 en-US hourly 1 Cardamom Kahlua Gluten-free Cupcakes https://theherbalbakeshoppe.com/recipe/cardamom-kahlua-gluten-free-cupcakes/ https://theherbalbakeshoppe.com/recipe/cardamom-kahlua-gluten-free-cupcakes/#respond Sun, 31 Jan 2016 21:10:34 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1413
cardamom kahlua cupcakescardamom kahlua cupcakes
plaintain flourplaintain flour
cardamom podscardamom pods
cupcakes out of the ovencupcakes out of the oven
eating cupcakeseating cupcakes

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.

Cardamom Kahlua Gluten-free Cupcakes
In many Asian and Middle Eastern cultures, cardamom coffee represents hospitality, a special way to welcome guests into a home. Cardamom with its warming and healing capabilities seems the perfect beverage blend addition. In these cupcakes, the flavor is subtle, but welcoming all the same.
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Ingredients
For cupcakes
  • 3 organic eggs, separated
  • 3/4cup organic granulated sugar
  • 1/2cup organic unsalted butter1 stick
  • 1cup organic brown sugar
  • 2 1/4cup plantain flourcan substitute organic all-purpose flour
  • 1/2cup unsweetened cocoa powderrecommend Dagoba brand
  • 1½ tsp baking soda
  • 3/4cup cardamom coffee, cooled
  • 3/4cup Kahlua
For icing
  • 6tbsp organic unsalted butter, softened
  • 2cup organic powdered sugar, sifted
  • 3tbsp unsweetened cocoa powder
  • 1tbsp Kahlua
  • 1-2tbsp hot cardamom coffee
For cardamom coffee
  • 10oz water
  • 1 1/2scoop ground coffee
  • 1tbsp cardamom powder
Instructions
For cardamom coffee
  1. Prepare cardamom coffee in drip coffee maker or French press. Add cardamom powder directly to coffee grounds and then make coffee normally.
For cupcakes
  1. Preheat oven to 350°F. Line cupcake pan with paper liners or place foil liners on cookie sheets.
  2. Separate eggs, reserve yolks. Place egg whites in bowl of electric mixer and beat on high until holds soft peaks. Gradually add granulated sugar, beating after each addition. Continue to beat until holds stiff peaks. Set aside.
  3. In large mixing bowl, cream softened butter with brown sugar until well blended and smooth. Add egg yolks, one at a time, beating well after each addition.
  4. In medium bowl, whisk together plantain flour, cocoa powder, and baking soda.
  5. Gradually add dry ingredients to creamed butter, sugar and egg mixture, alternating with cool cardamom coffee and Kahlua. Approximately three additions of each will be needed. Beat well after each addition.
  6. Gently fold beaten egg white sugar mixture into batter.
  7. Using ¼ cup measuring cup, fill cupcake liners. Bake 20-25 minutes until tops begin to puff and form cracks on top. Toothpick test may not come out completely clean.
  8. Cool on wire racks for 5 minutes and then remove cupcakes from pan placing directly on wire rack and cool completely. Ice tops when cool.
For icing
  1. Sift together powdered sugar and unsweetened cocoa powder.
  2. Place butter in bowl of electric mixer. Gradually add sugar cocoa powder mixture, beating on high after each addition.
  3. After ½ sugar is added, add Kahlua and hot coffee continue to beat on high. Remove from mixer and beat in remainder of sugar and cocoa powder using a wooden spoon. Beat until smooth, adding additional coffee as needed.
Recipe Notes

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

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cardamom powder
organic granulated sugar

eating cupcakes

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

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

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