Carrie Fehr

Kitchen Garden Food and Fitness

Tag: Baking

Honey Chamomile Cupcakes

IMG_1337

Light and fragrant, honey chamomile cupcakes get their distinctive flavor from an aromatic tea infusion. Topped with clouds of honey whipped cream and jewel-like edible flowers, these miniature cakes— are simply divine.  Their taste is as refined as their beauty.  

Honey Chamomile Cupcakes

Ingredients:

¾ cup (1 ½ stick) unsalted butter, room temperature

1/3 cup dried chamomile flowers

1 ¼ cups – flour

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup milk

1 teaspoon vanilla extract or lemon zest

¾ cup sugar

2 large eggs

Edible flowers or Chamomile flowers, optional

Honey Whipped Cream, Recipe Below

Preheat oven to 350 degrees.  Line mini-cupcake tin with paper liners.  Makes 3 dozen mini-sized or 1 dozen large.

Directions:
Heat butter in a saucepan over low heat until melted, careful not to brown it.  Add the chamomile and let it steep for 5 minutes. Remove from heat and let it stand for 5 more minutes. Strain the chamomile through a sieve and set butter aside to cool.

In a small bowl, whisk together flour, baking powder, and salt and set aside. In another bowl, mix milk and vanilla; set aside.

Cream together the butter and sugar until light.  Add eggs one at a time, beating well after each addition.

With mixer on low-speed, add half of dry ingredients, followed by milk, then remaining dry ingredients. Do not over mix.

Using an ice cream scoop divide batter into prepared muffin cups, filling about 2/3 full.

Bake 13 minutes, until a toothpick inserted in center of a cupcake comes out clean.

Cool cupcakes on a rack before frosting.  Ice with honey whipped cream. Sprinkle crushed chamomile over the top and decorate with edible flowers.

Honey Whipped Cream

1 ½ cup heavy cream

3 Tablespoons honey

Pour heavy cream in a bowl and using a wire whisk whip the cream until it thickens slightly.  Add the honey and mix until it holds soft peaks.

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Soft Glazed Gingerbread Cookies

Springerle IMG_0079A classic glazed gingerbread with a peppery kick!  This hand-pressed cookie, formed from a traditional Springerle wood mold, rivals an artisan ceramic tile. An absolute work of art, it is truly a spice lover’s favorite that will steal the show at any holiday treat table.

Springerle

Soft Glazed Gingerbread Cookies

Adapted from Elisabeth Prueitt’s Tartine cookbook.  Springerle cookie molds can be purchased from House on the Hill.

Ingredients:

3 ¾ cups all-purpose flour

1 tablespoon cocoa powder

1 tablespoon ground ginger

2 teaspoons ground cinnamon

½ teaspoon allspice

½ teaspoon baking soda

1 teaspoon salt

¾ teaspoon white pepper

1 cup unsalted butter, room temperature

¾ cup + 2 tablespoons sugar

1 egg

½ cup molasses

2 tablespoons rice syrup

Glaze:

Mix ½ cup confectioners sugar with 1 tablespoon water until smooth.

Directions:

In a large bowl, mix together flour, cocoa powder, ginger, allspice, cinnamon, baking soda, salt, and white pepper.

In a bowl of a stand mixer fitted with a paddle attachment, mix butter until creamy.  Add sugar and mix until completely incorporated.  Add egg and mix well.  Add the molasses, rice syrup and then mix until combined.  Gradually add the flour mixture, and beat together until fully incorporated.

Remove dough and flatten it into a rectangle about 1 inch thick.  Wrap in plastic and refrigerate over night.

Springerle dough

Preheat the oven to 350° F.  Line a baking sheet with parchment paper.

Place dough on a floured work surface.  Using a rolling pin roll out the dough about 1/3 inch thick, then lightly dust with flour.  Using a cookie mold, press over the dough and trim the edges using a knife.

Springerle tiles

Set the cookie shape on the prepared baking sheet leaving about a 1-inch space between each one.  Bake 7-12 minutes, remove from baking pan and set on a cooling rack.  While still warm, brush the glaze over the cookies with a pastry brush.  Makes 12 cookies, (3 by 3 inch size)

Soft Glazed Gingerbread Cookies

Springerle IMG_0079Soft gingerbread with a peppery kick!  This hand-pressed cookie formed from a traditional Springerle wood mold, rivals an artisan ceramic tile.  An absolute work of art, it is truly a spice lover’s favorite that will steal the show at any holiday treat table.

Springerle

Soft Glazed Gingerbread Cookies

Adapted from Elisabeth Prueitt’s Tartine cookbook.  Springerle cookie molds can be purchased from House on the Hill.

Ingredients:

3 ¾ cups all-purpose flour

1 tablespoon cocoa powder

1 tablespoon ground ginger

2 teaspoons ground cinnamon

½ teaspoon allspice

½ teaspoon baking soda

1 teaspoon salt

¾ teaspoon white pepper

1 cup unsalted butter, room temperature

¾ cup + 2 tablespoons sugar

1 egg

½ cup molasses

2 tablespoons rice syrup

Glaze:

Mix ½ cup confectioners sugar with 1 tablespoon water until smooth.

Directions:

In a large bowl, mix together flour, cocoa powder, ginger, allspice, cinnamon, baking soda, salt, and white pepper.

In a bowl of a stand mixer fitted with a paddle attachment, mix butter until creamy.  Add sugar and mix until completely incorporated.  Add egg and mix well.  Add the molasses, rice syrup and then mix until combined.  Gradually add the flour mixture, and beat together until fully incorporated.

Remove dough and flatten it into a rectangle about 1 inch thick.  Wrap in plastic and refrigerate over night.

Springerle dough

Preheat the oven to 350° F.  Line a baking sheet with parchment paper.

Place dough on a floured work surface.  Using a rolling pin roll out the dough about 1/3 inch thick, then lightly dust with flour.  Using a cookie mold, press over the dough and trim the edges using a knife.

Springerle tiles

Set the cookie shape on the prepared baking sheet leaving about a 1-inch space between each one.  Bake 7-12 minutes, remove from baking pan and set on a cooling rack.  While still warm, brush the glaze over the cookies with a pastry brush.  Makes 12 cookies, (3 by 3 inch size)

Zucchini Cupcake with Cream Cheese Swirl

Baking from the garden is a wonderful way to use up the generous supply of  zucchini that is so easy to grow.  With the cream cheese swirl, this cupcake is fancy enough to serve for company, or indulge in all by yourself for an afternoon treat, midnight snack, or whatever— you don’t need an excuse to enjoy it any time of the day.   Click here for the recipe.