moistening – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 13 Feb 2018 19:47:57 +0000 en-US hourly 1 Peace and Light Herbal Tea https://theherbalbakeshoppe.com/recipe/peace-and-light-herbal-tea/ https://theherbalbakeshoppe.com/recipe/peace-and-light-herbal-tea/#respond Tue, 26 Dec 2017 19:03:35 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2387
peace and love herb blendpeace and love herb blend
preparing peace and love teapreparing peace and love tea
peace and love teapeace and love tea

Maybe it’s the times. I hear it said a lot, these are trying times we are living in and I wonder about all the history before us and suffering. It’s impossible to not be aware of horror, nightmare, sadness – so many people all over the world are facing. I wish I could bottle up all the peace, comfort and light that I feel when I drink this tea and send it out to them, everyone. I wish there was a way to help.

If you need some comforting, please make this tea. If you need the herbs to make it with, tell me – I will send you them.

Peace and Light Herbal Tea
Blending dried herbs for tea infusions give us the opportunity to create flavors, aromas, and experiences. This one offers sweetness and calm, a lift for aching hearts or sunshine on a gloomy day. There's a little more time involved than brewing a cup of tea from a teabag, but even that effort can help provide some extra peace and comfort.
Servings Prep Time
1quart (4 cups) 10minutes
Cook Time
30minutes
Servings Prep Time
1quart (4 cups) 10minutes
Cook Time
30minutes
Ingredients
  • 1 1/2 tablespoons dried holy basilalso called tulsi, Latin name - Ocimum tenuiflorum
  • 1 1/2tablespoons dried linden flowerLatin name -Tilia cordata
  • 3tablespoons dried milky oat topsLatin name - Avena sativa
  • 2teaspoons dried lemon verbenaLatin name - Aloysia citrodora
  • 1/2teaspoon dried rose petalsLatin name - Rosa damascena
  • 4cups (1 quart/32 ounces) water
Instructions
  1. In large saucepan, bring water to gentle simmer over moderate low heat.
  2. Combine dried herbs in medium bowl. When water has come to simmer, remove from heat and add herbs. Stir gently with a wooden spoon or chopstick to assure all herbs are immersed in water. Cover and steep for 30 minutes.
  3. Prepare to strain tea by lining a fine mesh strainer with a piece of cheesecloth large enough to drape over the sides of the strainer. Place strainer over a large bowl, preferably one with a pouting spout or a pitcher.
  4. Strain tea by pouring liquid through cheesecloth lined strainer into bowl below. Gather up herbs into cheesecloth and squeeze out as much liquid as possible. Herbs can now be added to compost materials.
  5. Store tea in a 1 quart Mason jar, or any glass jar or pitcher. Tea can be stored in refrigerator for 3-4 days, reheated or sipped at room temperature or iced.
Recipe Notes

*All herbs were sourced from Mountain Rose Herbs and Rosemary's Garden, but any dried herb supplier is fine, organic herbs preferred.

]]> https://theherbalbakeshoppe.com/recipe/peace-and-light-herbal-tea/feed/ 0 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
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two dozen basil leavestwo dozen basil leaves
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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 Flax Seed Blueberry and Nectarine Cobbler https://theherbalbakeshoppe.com/recipe/flax-seed-blueberry-nectarine-cobbler/ https://theherbalbakeshoppe.com/recipe/flax-seed-blueberry-nectarine-cobbler/#respond Sun, 31 Jul 2016 18:25:47 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1694
flax blueberry nectarine cobblerflax blueberry nectarine cobbler
ground flax mealground flax meal
blueberries + nectarinesblueberries + nectarines
ready for the ovenready for the oven
golden brown toppinggolden brown topping
cobbler for twocobbler for two

Flax seeds, a source of omega 3 fatty acids and fiber, instantly transform your kitchen into an herbal apothecary. They contain a high percentage of mucilage, best for helping with dryness. Dry coughs, sore irritated throats, dry skin, gastritis, and constipation are all times when extra flax seeds are beneficial.

But do you think of flax as a plant? I really didn’t until I received flax seeds in the herbal garden seed starter set I ordered from Mountain Rose Herbs. They looked identical to what I buy in supermarkets, but never thought of as seeds to plant. I did plant them, though, and they grew into these lovely tall, but delicate stalks with lavender flowers. I still lean toward convenience and used ground flax meal for this cobbler. Truly, though, it is best to grind flax from the seeds just prior to using to maximize their freshness.

Flax Seed Blueberry and Nectarine Cobbler
Adding flax seeds to fruit desserts, like this cobbler, brings culinary herbal medicine to a high degree of delicious.
Servings Prep Time
12servings 15minutes
Cook Time
45minutes
Servings Prep Time
12servings 15minutes
Cook Time
45minutes
Ingredients
  • 4 1/2cups (500g) blueberries
  • 1medium nectarine, sliced into chunks (150g)
  • 1/2cup (1 stick) organic unsalted butter
  • 1cup (150g) spelt flour
  • 1cup (200g) organic brown sugar
  • 3tbsp ground flax seed
  • 1tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp salt
  • 1/2tsp cinnamon
  • 2tsp vanilla extract
  • 1cup buttermilk
Instructions
  1. Wash blueberries and lay out on paper towels to dry. Peel nectarine and cut into bite sized chunks.
  2. Preheat oven to 350°F. While oven is preheating, place butter in a 13”x9” baking dish. Put baking dish with butter into oven for about 5 minutes until butter is melted. Remove from baking dish from oven and set aside. Continue to preheat oven.
  3. In medium mixing bowl, combine spelt flour, brown sugar, ground flax seeds, baking powder, baking soda, salt and cinnamon. Whisk together to combine and break up any lumps with your fingers.
  4. Add vanilla and buttermilk. Whisk to combine.
  5. Spoon batter evenly into baking dish on top of melted butter. Do not stir or mix.
  6. Place blueberries on top of batter to completely cover. Place nectarine chunks evenly over blueberries. Do not stir or mix fruit into batter.
  7. Bake uncovered for 45 minutes until crust is golden brown.
  8. Cool 10 minutes. This cobbler is best warm. It can be stored in the refrigerator and warmed in low oven or microwave prior to serving.
Recipe Notes

*Using organic ingredients whenever possible maximizes goodness. For this cobbler, use organic flour, brown sugar, butter, and fruit if available.

flax blueberry nectarine cobbler

]]> https://theherbalbakeshoppe.com/recipe/flax-seed-blueberry-nectarine-cobbler/feed/ 0 S’more Cookies featuring Marshmallow Root https://theherbalbakeshoppe.com/recipe/smore-cookies-featuring-marshmallow-root/ https://theherbalbakeshoppe.com/recipe/smore-cookies-featuring-marshmallow-root/#respond Thu, 14 Jul 2016 19:36:44 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1673
s’more cookies with flowerss’more cookies with flowers
marshmallow flowermarshmallow flower
marshmallow root powdermarshmallow root powder
thicker cold infusionthicker cold infusion
cocoa powders for cookiescocoa powders for cookies
making marshmallow crememaking marshmallow creme
chocolate cookies in marshmallow shapechocolate cookies in marshmallow shape
vase and platevase and plate

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.

The idea behind baking so entices me that my less than perfect outcomes often become disappointing. Intellectually, I understand that practice is the mode to achieving better and if my recipe doesn’t come out well that doesn’t mean failure. But in our social media world, I struggle not to envy all the irresistible, scrumptious looking photos and compare and feel lacking.

Recently, I decided to make marshmallows, which in their most original form were made with the root of the marshmallow plant, for which they are named. There are not many photos of homemade marshmallows roaming on Instagram to evaluate myself; besides how could the fluffy white sweets be made from roots? The recipes I found used gelatin but I chose not to use it so I could experiment with marshmallow root’s ability to thicken. It is reputed in herbalism as a mucilaginous herb, which means it holds water making a gooey tea consistency. On my first try, I realized I was making more of a lovely marshmallow crème with an icing like smoothness. At first I was discouraged, then vowed to give real marshmallows a second try. But I realized the crème was too good to not use. With the inspiration of the awe-inspiring Claire Ptak and her whoopee pies, these cookies offer a different take on the homemade s’mores I set out to make. I’m still working on them and marshmallows.

S'more Cookies featuring Marshmallow Root
Perhaps these are more of a chocolate sandwich cookie filled with marshmallow creme than a s'more. They also take longer to make and have more steps. But I think they will still inspire asking for one more.
Servings Prep Time
18sandwich cookies 60minutes, plus refrigeration time
Cook Time
15minutes
Servings Prep Time
18sandwich cookies 60minutes, plus refrigeration time
Cook Time
15minutes
Ingredients
For marshmallow creme
  • 1tsp marshmallow root, powdered
  • 3/4cup water
  • 3/4cup + 1/8 cup organic granulated sugar
  • 1 egg white
  • pinch kosher salt
  • 1/2tbsp vanilla extract
For chocolate cookies
  • 1 1/4cup (185g) organic whole wheat flour
  • 1/2cup (59g) dark cocoa powderI use Valhrona
  • 1/4cup (29.5g) unsweetened cocoa powderI use Dagoba
  • 1 1/4tsp baking powder
  • 1/2tsp sea salt
  • 3/4cup (175g) organic unsalted butter, softened
  • 1 1/4cup (250g) organic granulated sugar
  • 1 egg, organic
  • 1/2tsp vanilla extract
For s'more cookie assembly
  • 36 chocolate cookies
  • 1/2cup marsmallow creme
  • 4-5 graham crackers, crumbled
Instructions
For marshmallow creme
  1. Prepare marshmallow root tea. Combine marshmallow root powder and water in small saucepan. On medium heat, warm just until starts to bubble. Stir to make sure marshmallow root is dissolved. Cover, remove from heat and steep for 30 minutes.
  2. Line a strainer with cheesecloth and set over a wide bowl. Pour marshmallow tea through strainer and press on any thickened liquid to extract as much as possible into bowl. Measure ½ cup and return to saucepan.
  3. Add 1/8 cup sugar to marshmallow tea, heat on medium-high until comes to boil. Stir to dissolve sugar. Reduce heat to lowest setting and gently simmer with lid slightly ajar for 10 minutes.
  4. While marshmallow syrup is simmering, prepare a double boiler. Add 1 inch of water to bottom saucepan and bring to gentle boil. In top of double boiler, combine egg white, ¾ cup sugar, salt and vanilla extract. Place inside bottom boiling water and heat to dissolve sugar, whisking constantly for approximately two minutes.
  5. If you have a candy thermometer, insert on side of egg white mixture. Add ¼ cup plus 2 tablespoons marshmallow syrup. Continue whisking constantly for approximately 5-8 minutes until thermometer registers 150°F and mixture looks shiny and glossy.
  6. Remove top of double boiler and place on a trivet or potholder. With hand held electric beater fitted with whisk attachments, beat on high until mixture forms stiff peaks.
  7. Spoon marshmallow crème into a bowl and refrigerate until ready to fill cookies. This can be made up to 2 days in advance and stored refrigerated until ready to use.
For chocolate cookies
  1. In small mixing bowl, combine flour, both cocoa powders, baking powder, and salt. Set aside.
  2. In standing mixer with whisk attachment, beat together softened butter and sugar until smooth and creamy.
  3. Add egg and vanilla extract and beat until well combined. Scrape down sides as needed. Remove bowl from mixer.
  4. Sift dry ingredients into butter sugar egg mixture. Fold in gently just until all dry ingredients are moistened and resembles a crumbly dough.
  5. Place two large pieces of waxed paper on your work surface. Dividing dough in half, spoon and scrape each half off crumbly dough out onto its own waxed paper piece.
  6. Work with one half at a time. Fold waxed paper over dough and with hands begin to shape dough into a log. Dough should easily come together as it is rolled covered with waxed paper. Log should measure approximately 1½ inch in diameter but does not have to be a perfect circle. Completely cover with waxed paper and twist ends to close.
  7. Place dough logs into refrigerator for at least 2 hours.
  8. When ready to bake, preheat oven to 325°F. Line two baking sheets with parchment paper.
  9. Remove dough from refrigerator and working with one log at a time, slice with a sharp knife into ¼ inch thick circles. Place dough circles on baking sheet approximately one inch apart. Dough cuts easily if cold, If it becomes too soft to cut, put back into refrigerator for a few minutes.
  10. Bake 10-15 minutes, checking after 10 minutes to make sure cookies are not becoming burnt on edges. They should remain soft. Cool completely on wire racks.
For s'more cookie assembly
  1. When chocolate cookies are completely cool, fill with marshmallow creme and crumbled graham crackers.
  2. Turn one chocolate cookie upside down for flat side. Place 1 teaspoon of marshmallow creme in center of cookie. Use a second spoon to push creme off teaspoon onto cookie.
  3. Sprinkle marshmallow creme with crumbled graham crackers.
  4. Press a second chocolate cookie, flat side down, gently on top of creme and graham cracker crumbs to make a sandwich. Sprinkle a few graham cracker crumbs around the sides of marshmallow creme as it presses to the end of the cookies.
  5. These are best stored refrigerated, but removed a few minutes before eating to soften.
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 cocoa if available.

*I made homemade graham crackers, but this is not necessary! I was planning to make traditional homemade s'mores which is why I made them, truly.

marshmallow root powder

plate of s'more cookies
marshmallow flower

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