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Sweet Somethings

Millet-Coriander Carrot Cake

It’s a toss up whether the texture or flavor of this cake make it such a winner- but combined there’s no doubt it’s delicious. The crunch of whole millet is surrounded by cake made velvety smooth with coconut oil, and the bright flavor of coriander is delightful . Healthy enough to have for breakfast and tasty enough for tea time or dessert, this versatile cake is a snap to make so enjoy it any time.

Millet Coriander Carrot Cake

Millet Coriander Carrot Cake

Millet-Coriander Carrot Cake

Ingredients

1 cup all purpose or gluten free flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon ground coriander
2 eggs
1/2 cup coconut oil, melted
1/4 cup brown sugar
1/4 cup maple syrup
1 cup grated carrot
1/3 cup millet

Instructions

  1. Preheat the oven to 350 degrees. Line the bottom of an 8x8' cake pan with parchment paper, grease and flour the parchment and sides of the pan..
  2. In a medium bowl, combine the flour, baking soda, baking powder, salt and coriander.
  3. In a large bowl, whisk together the eggs, sugar, maple syrup and coconut oil. Gently fold in the flour mixture. Then add the grated carrot and millet. Stir until just combined.
  4. Fill the cake pan and bake for 30 minutes, until the center of the cake springs back to the touch.
http://www.silkroaddiary.com/millet-coriander-carrot-cake/

 

Categories: Recipes, Snacky Bits, Sweet Somethings | Tags: , , | 2 Comments

Curry Bread Pudding with Cardamom Cream

Curry Bread Pudding

Curry Bread Pudding

Who says you have to make curry with curry? No one! This warm winter pudding was inspired by our friends at Hunger Restaurant and since trying theirs we have come up with some delightful variations of our own- and nothing says holiday like bread pudding. We’ve added diced apples to replace the traditional raisins- pears are nice too- and infused a mild amount of spice into the custard and cream. Enjoy with coffee, chai or your favorite toddy.

Curry Bread Pudding with Cardamom Cream

Ingredients

For the Pudding
5 cups cubed stale or lightly toasted bread
1 cup diced apple
2 cups half & half
2 teaspoons Kashmiri or Madras Curry, finely ground
4 eggs
1/2 cup maple syrup or agave nectar
1 teaspoon vanilla extract
For the Cardamom Cream
1 cup heavy cream
1/2 teaspoon cardamom seeds, cracked
1/2 teaspoon sugar

Instructions

    For the pudding:
  1. Preheat oven to 350 degrees.
  2. In a small sauce pan over low heat, whisk the curry into the half & half and allow to infuse gently for 10 minutes, stirring occasionally. Make sure that the half & half does not boil. Remove from heat and allow to return to room temperature.
  3. While the spices are infusing, combine the bread cubes and diced apples in a large bowl.
  4. In a separate large bowl, whisk together the eggs, maple syrup or agave, and vanilla. Add the spice infused half & half and stir well.
  5. Pour the liquid mixture over the bread and apples and let stand for 30 minutes, turning occasionally with a spatula. Allow the bread to fully absorb the liquid.
  6. Transfer the mixture to a greased 8"x8" baking dish and bake for 45 minutes or until the center springs back to the touch.
  7. For the cardamom infused cream:
  8. Whisk together the ingredients in a small saucepan over low heat. Simmer gently for 10 minutes. Strain the cream to remove the cracked seeds.
  9. Pour warm cream over the pudding and serve.
http://www.silkroaddiary.com/curry-bread-pudding-cardamom-cream/

Categories: Curries & Masalas, Holiday, Recipes, Sweet Somethings | Tags: , , , , , | Leave a comment

Easy DIY
Spiced Hot Fudge Sauce

DIY in under an hour!

DIY in under an hour!

Want an easy DIY  project that you can take from start to finish in under an hour? This is your post. But beware! Once you start gifting this hot fudge sauce you won’t be able to stop- my sister has been asking for it every holiday since 2004. Our favorite formulation combines bittersweet chocolate with Kashmiri Garam Masala and uses maple syrup as the sweetener, but you can switch up the spice and sweetener in all kinds of creative combinations. Chinese Five Spice with agave nectar is another one of our favorites. A decadent dose of sweet and spice will make your holiday extra nice. This recipe makes 2 cups, but double up if you want to make more for gifts.

Easy DIY Spiced Hot Fudge Sauce

Ingredients

2/3 cup heavy cream
1/2 cup dark amber maple syrup
1/4 teaspoon salt
6 oz bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract or puree
1 1/2 teaspoons finely ground Kashmiri Garam Masala

Instructions

  1. Pour the cream into a heavy saucepan over low heat. Sift in the cocoa powder to remove any clumps and whisk together until smooth.
  2. Increase the heat to medium, and stir in the maple syrup, salt and chopped chocolate. When the mixture begins to bubble, reduce the heat to low and cook, stirring occasionally for about 5 minutes. Remove from heat.
  3. Sift in the finely ground spices, and stir in the butter and vanilla. Continue stirring until the butter is melted and spices are mixed in.
  4. Allow the sauce to cool slightly and transfer to airtight jars for storage. Reheat before serving.
http://www.silkroaddiary.com/easy-diy-spiced-hot-fudge-sauce/

Categories: Holiday, Hot Topics, Recipes, Sweet Somethings | 2 Comments

Sri Lankan Sweet Potato Pie

Our holiday motto?  Don’t skimp on the sweets! And add ambrosial spices whenever possible. As such, this incredible sweet potato pie is a must for our Thanksgiving menu because it does both. We adapted this recipe to feature our Sri Lankan Curry, which has none of the savory turmeric that we often expect in our curries, but is instead made up of a melange of warm, sweet spices. Each component is individually toasted before being mixed in perfect proportion, yielding an intensely dark and aromatic blend, so intoxicating that most customers who give it a whiff, can’t leave without it. The sweet potatoes are a perfect canvas for the deep, toasted flavors of the spice, with just a pop of orange zest added for contrast. The crust is a dense, almost shortbread-like shell, made with chopped pecans for a special crunch. This pie will please all who grace your autumn table!

Sri Lankan Sweet Potato Pie

 

Sri Lankan Sweet Potato Pie

Ingredients

For the Dough:
1 cup shelled, raw, unsalted pecans, half coarsely ground and half finely ground
1 3/4 cups all-purpose flour, plus more for dusting
3/4 cup plus 1 tablespoon confectioners' sugar
1 1/2 teaspoons coarse salt
1 tablespoon finely grated orange zest
1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces
1 large egg yolk plus 1 large egg
 
For The Filling:
2 tablespoons all-purpose flour
2 teaspoons ground Sri Lankan Curry
2 cups roasted and mashed sweet potatoes (see recipe for roasting instructions)
2 eggs
¾ cup brown sugar
1 cup sweetened condensed milk
2 tablespoons melted butter
½ teaspoon vanilla extract

Instructions

  1. To make the dough: Whisk together nuts, flour, sugar, salt, and zest in a large bowl. Using your fingertips, work butter in to the dry ingredients until the largest pieces are the size of peas.
  2. Make a well in the center of the dough. Whisk yolk and egg in a small bowl, and pour into the well. Gradually draw flour mixture into center, kneading until combined. Shape dough into a disk. Wrap in plastic, and refrigerate overnight (up to 3 days).
  3. Let dough come to room temperature; roll out on a lightly floured surface to 1/4 inch thick. Fit dough into a 9 inch spring form pan, pressing and patching so that dough reaches up sides of the plate. Chill in freezer while you make the filling.
  4. To make the filling: Preheat your oven to 400 degrees. Wash and peel the sweet potatoes, and pierce them in several places with a fork. Place on a baking sheet lined with tin foil or parchment paper, and roast for 45-55 minutes or until very tender. Puree in a food processor, mash with a potato masher or in a stand mixer, using the whisk attachment.
  5. Combine dry ingredients in small bowl.
  6. Beat sweet potatoes in medium bowl, add eggs one at a time, beating well after each addition
  7. Add sugar, beat to incorporate
  8. Add Sri Lankan Curry, milk, butter, and vanilla, and beat at low speed to incorporate everything evenly and well.
  9. Pour filling in to prepared crust, and bake at 350 degrees until puffed and firm, 40-50 minutes.
http://www.silkroaddiary.com/sri-lankan-curry-sweet-potato-pie/

Categories: Curries & Masalas, Global Cuisines, North America, Recipes, Sweet Somethings | Tags: , , , , | Leave a comment

Walnut Rosewater Wafers

These sublime wafers are the perfect treat if you are looking for a sweet to satisfy without over-doing it. The lofty texture of these delicate wafers owes itself to the flourless dough, and the ethereal flavor comes from our new Advieh spice blend and its rosewater complement. Try them as a light dessert with cardamom coffee, with your afternoon tea or as an apertif.

cookie Advieh

The Advieh spice made this cookie recipe!

Walnut Rosewater Wafers

Ingredients

1 ½ cups walnuts, finely ground
½ cup walnut pieces, for decoration
4 egg yolks, divided 3/1
¾ cup white sugar
1 tablespoon Advieh, ground
1 teaspoon baking soda
1 tablespoon rosewater
1 teaspoon water

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a large sheet pan with parchment.
  3. In a large bowl, mix the ground walnuts, 3 egg yolks, sugar, Advieh, baking soda and rose water until well blended.
  4. Roll the dough into teaspoon sized balls and place 2” apart on the sheet pan. Don’t skimp on the spacing, these wafers need room to expand.
  5. In a small bowl, whisk the remaining egg yolk and water. Press a walnut piece into each cookie and brush with the egg yolk glaze.
  6. Bake for 20 minutes, or until golden.
  7. Allow the cookies cool on the sheet pan for about 10 minutes, then transfer to a wire rack to cool completely.
http://www.silkroaddiary.com/walnut-rosewater-wafers/

Categories: Global Cuisines, Holiday, Middle East, North America, Recipes, Sweet Somethings | Tags: , , , , , , , | Leave a comment

Mulling Spiced Wine and Cider

Winter cocktail

Mulling Spice three ways!

Few things say “winter” better than a steamy cup of spiced cider- or for those of imbibing age, mulled wine. Mulling Spice takes many forms, but ours, heavy on the cassia cinnamon and with a hint of orange peel, has the power to banish those grey-day blues.

It’s important to choose the right wine to mull, and through much “research,” we”ve settled on Pinot Noir as the optimum choice. It’s fairly robust, so stands up to the spices, but the less expensive varieties are not so nuanced so as to make covering their intricacies with spice, criminal.  Look for one whose shelf-talker boasts a larger body, and hints at black or red cherry flavors that will complement the star anise in the Mulling Spice.

A good-quality, unfiltered apple cider is all that’s required for heavenly spiced cider. As the apple capital of the world, Washington state farmers markets are chock full of cider choices, and we’ve yet to find one that disappoints. A few even pair other local fruits with apple- try apple-cranberry, apple-cherry, or apple-blackberry. Simply substitute a quart of apple cider for the wine in the recipe below, and perhaps omit the sugar, depending on the variety of cider that you choose.

It’s also possible to combine these two delights- Winter Sangria, anyone? Add one bottle of wine to four cups of apple cider, along with 1/4 cup of honey or brown sugar, and 1/3 cup of freshly crushed Mulling Spice. Steep for twenty minutes before straining and serving, and don’t forget the cassia stick stirrers!
 

Mulling Spiced Wine and Cider

Ingredients

1 bottle Pinot Noir, or other larger-bodied, semi-sweet red wine
1/3 cup granulated sugar
1/2 cup filtered water
2 tablespoons Mulling Spice, freshly crushed with a mortar and pestle

Instructions

  1. Whisk half of the sugar in to the wine until it's dissolved.
  2. Add the water and Mulling Spices, and bring to a simmer over medium heat.
  3. Reduce heat to low, cover, and steep for fifteen to twenty minutes, tasting at five-minute intervals to check the intensity level of the spice flavors. The longer you steep, the more pronounced the spice!
  4. When desired flavor is reached, remove from heat, and whisk in more sugar, a tablespoon at a time to taste. Strain, and serve.
http://www.silkroaddiary.com/mulling-spiced-wine-and-cider/

Categories: British Isles, French, Holiday, Mediterranean, North America, Recipes, Sweet Somethings, Wet Your Whistle | Tags: , , , , , , | Leave a comment