Sweet Somethings

Nutty Chocolate Chile Thumbprints

We have a new go-to cookie recipe! If you love the marriage of nuts and chocolate (and who doesn’t?), try these for easy baking, gifting and be sure to leave some out on 12/24. These delicious morsels are topped with little bit of salt and infused with mellow chile heat. In this recipe, we’ve mellowed the peanut butter with some almond butter, and added just the right measure of urfa biber to the chocolate ganache. Enjoy a few with your next cup off eggnog – it’s a tasty combination!

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Nutty Chocolate Chile Thumbprints

Yield: About 6 dozen cookies

Nutty Chocolate Chile Thumbprints

Ingredients

    For the Cookies:
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 stick unsalted butter, softened
  • 1/2 cup almond butter, creamy or chunky
  • 1/2 cup peanut butter, creamy or chunky
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • For the Ganache:
  • 1 1/2 cups dark chocolate chips
  • 1 tablespoon urfa biber
  • 1/2 cup heavy cream
  • Maldon smoked sea salt flakes, crushed, for sprinkling

Instructions

    Cookies:
  1. Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  2. In a medium bowl, mix together the flour, baking soda, baking powder and salt. Set aside.
  3. Using a stand mixer with the paddle attachment, beat the butter and nut butters together until they are smooth and creamy. Add the sugars and continue to beat until smooth. Add the egg, milk and vanilla extract and beat until completely combined.
  4. Slowly add the flour mixture while beating on low speed, and then increase the speed and beat until the flour is completely incorporated and a dough ball forms.
  5. Scoop out the dough in rounded balls of about 2 teaspoons each and place them on the prepared baking sheets, about 2" apart. Using your finger, press a deep well into each dough ball, supporting the edges of the dough ball with the fingers of your other hand to keep the edges intact.
  6. Bake 10-12 minutes, until the edges of the cookie begin to darken, but the center is still a little soft. Remove the pan from the oven and, if needed, deepen the well in the center of each cookie by pressing with the back of a teaspoon. Remove the cookies to a wire rack to cool completely.
  7. While the cookies are cooling, make the ganache.
  8. Ganache:
  9. Combine the dark chocolate chips, urfa chile and heavy cream in a small saucepan. Using a double boiler or water bath, melt over medium heat, stirring frequently. The ganache is ready when the ingredients are completely melted and smooth.
  10. When the cookies are cool, spoon a small portion of warm ganache into the center. Allow the ganache too cool a little bit, and then sprinkle with a small measure of the smoked Maldon sea salt. Note: If the ganache is too hot, it will melt the sea salt.

Notes

We've made these cookies several times lately- sometimes using gluten free flour, sometimes using all almond butter, sometimes creamy and sometimes chunky. They always come out great!

https://www.silkroaddiary.com/nutty-chocolate-chile-thumbprints/

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Categories: Holiday, Recipes, Sweet Somethings | 1 Comment

Advieh Fig Preserves

Figs are such a versatile fruit, conjuring both exotic images of relief under shade trees in a desert oasis and the comfort of a fireside holiday treat. We’ve whipped up a spiced fig preserve that lives up to that reputation. Rich with wine, balsamic vinegar, orange, spices and honey, this spread is worthy of the finest table yet easy to make. Here’s the recipe, just in time for holiday entertaining.

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Advieh Fig Preserves

Yield: Makes 7 half pint jars.

Advieh Fig Preserves

Ingredients

  • 4 pounds black mission figs
  • 1/4 cup water
  • 1/4 cup balsamic vinegar
  • 1/2 cup red wine
  • zest from 1/2 of a small orange
  • 4 teaspoons ground Advieh, divided
  • 2 tablespoons honey

Instructions

  1. Rinse the figs, remove the stem and chop into halves.
  2. Combine the figs, water, balsamic vinegar, red wine, orange zest, and 2 teaspoons of Advieh in a large pot. Simmer for one hour, stirring occasionally, until the fruit is soft and the mixture thickens to a jam consistency. Remove from the heat and allow to cool slightly.
  3. Using an immersion blender, pulse the mixture to your desired consistency. We make ours quite chunky---just blending enough to beak down any large pieces of fig.
  4. Return the pan to the stove over low heat and add the honey and 2 remaining teaspoons of Advieh. Stir to combine.
  5. If the preserves thinned after blending, then simmer again to your desired consistency.
  6. Use a pressure or water bath canner to preserve.
https://www.silkroaddiary.com/advieh-fig-preserves/

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You can make preserves in a water bath or pressure canner, but rest assured they won’t last. We’ve gobbled up three jars in the first week and are hoping we have enough left for our Thanksgiving guests. Paired with Dukkah encrusted goat cheese and crostini they make a delicious snack. We plan to serve them alongside roast meats, too, for a sublime and unexpected combination.

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For this rainy day canning session we had help with the canning AND photography from our good friend Leah Manzari. Thanks, Leah!

Categories: Course, Global Cuisines, Holiday, Mediterranean, Middle East, Recipes, Sides, Snacky Bits, Sweet Somethings | 2 Comments

DIY Chai

chaiThe chai teas from India are legendary, and the warm aroma of simmering spices will instantly transport you there. Like many great slow-foods, the perfect cup of chai can’t be reduced to an “instant” occurrence. The assembly of essential ingredients (spices, tea, milk and sweetener) just doesn’t lend itself to short-cuts if you want full flavor. The good news is- it’s easy! And doesn’t require a plane ticket.

The first tip for making really tasty chai is starting with whole spices and loose tea. These already have more flavor potential than the powders found in tea bags because when spices and tea are ground up, they lose flavor more quickly. Next, make sure to use boiling water, and a pot or pan that will allow the water to circulate freely around the spices and tea. The boiling water extracts the most flavor from the spices and tea, and the more freely it circulates- the more flavor you get. Using these starting points as a guide- just simmer, steep and strain and you’ll have a great brew. Read on for more particulars….

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Classic Indian chai is made with black tea, strong spices, whole milk and LOTS of sweetener. The spices and tea are simmered on the stove top and then strained, and warm milk and sugar are added. This is a great brew, but not my idea of a perfect cup because of the excess of sweet. The reason for the loads of sweet is that when you boil tea it becomes bitter- and the sweetener tones that down. Many chai concentrates are excessively sweet for the same reason.

There are several ways around this but the easiest is to simply brew the spices and tea in stages. Begin by simmering your spices for 3-5 minutes in a small saucepan- this brings out all their glorious flavor- then add the tea and remove the pan from heat and simply allow the tea to steep an additional 3-4 minutes. Strain the brew and add warm milk and sweetener to taste. One convenience we like is to transfer the mixture to a French press pot for the final steeping because it makes the straining easy! How much spice and how much tea? Start with 1-2 teaspoons of spice per cup of water, and 1-2 teaspoons of tea for the second stage. If this sounds strong, remember- you’ll be adding milk as well.

The beauty of this DIY Chai is that you can customize it in so many ways to suit your taste. Traditional chai spices include cardamom, cinnamon, ginger, pepper and clove but don’t stop there. We’ve tried everything from star anise and fennel, to coriander and orange peel with great success. The spice possibilities are endless. We keep our bestsellers, Classic Chai and Roast Chai, on hand year round. You can also switch up the proportion of spices and tea to highlight one or the other.

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When it comes to selecting a black tea to go into your chai, Assam is our hands-down favorite. The bold flavor stands up well to the spices and makes the perfect base. If you want to try an herbal to avoid caffeine, Rooibos is an excellent choice, too. It also provides a solid base and unlike black teas does not become bitter with longer steeping times, so you can simmer or steep without that bitter edge creeping in.

You’ll also find several varieties to choose from for the last two essential ingredients- milk and sweetener- and let your own preference be your guide. We make our World Spice Classic with whole milk and honey. Whether you like it spicy or sweet, taking the time to make chai fills the house with intoxicating aromas- it’s the quickest trip to India you’ll ever take. Enjoy.

Categories: Course, Global Cuisines, Indian Subcontinent, Recipes, Sweet Somethings, Tea | 1 Comment

Carrot Cake with Kashmiri Garam Masala

It’s time to celebrate! World Spice at Home is hot off the presses and we are sharing one last sneak-peek with this incredible cake recipe. Enjoy!

Kashmiri Garam Masala Carrot Cake

Sometimes change is good—and in this case the flavor is what’s new. Fans have deemed this the best carrot cake they’ve ever had! Serving a favorite dessert that is known and loved, like carrot cake, with a new twist is the joy of exploring with spice. Kashmiri Garam Masala lends roasted spice flavors of pepper, cardamom, and clove to this classic preparation, and the coconut oil adds wonderful moisture and a velvety texture.

Carrot Cake with Kashmiri Garam Masala

Carrot Cake with Kashmiri Garam Masala

Ingredients

    For the cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons ground Kashmiri Garam Masala
  • 4 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1½ cups coconut oil, melted
  • 3 cups grated carrots
  • 1½ cups chopped walnuts or pecans, plus more for garnish
  • For the frosting:
  • ½ cup unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1 cup confectioners’ sugar, sifted
  • 2 teaspoons pure vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with greased parchment paper.
  2. To make the cake, in a large bowl, combine the flour, baking soda, baking powder, salt, and garam masala.
  3. In a large bowl, whisk together the eggs and sugars. Add the melted coconut oil and whisk 1 minute more. Using a spatula, gently fold in the flour mixture. Fold in the carrots and walnuts. Fill the cake pans with equal portions of the batter and bake for 30 minutes, or until the tops of the cakes spring back to a light touch. Cool in the pans on a wire rack for 5 to 10 minutes, then remove the cakes from the pans and allow them to cool completely.
  4. To make the frosting, in a stand mixer fitted with the paddle attachment (or a large bowl with an electric mixer), beat together the butter and cream cheese until smooth. Add the confectioners’ sugar and vanilla and continue mixing until the frosting is thick and smooth. You can adjust the consistency by adding a little milk if it is too stiff, or more sugar if it is too runny.
  5. We recommend a rustic presentation for this cake, so frost only between the layers and on top, leaving the beautiful colors and texture visible on the sides. Garnish with chopped nuts and serve.
https://www.silkroaddiary.com/carrot-cake-kashmiri-garam-masala/

*(c)2014 By Amanda Bevill and Julie Kramis Hearne. All rights reserved. Excerpted from World Spice at Home: New Flavors for 75 Favorite Dishes by permission of Sasquatch Books.

Categories: Course, Curries & Masalas, Global Cuisines, Holiday, Hot Topics, Indian Subcontinent, Recipes, Sweet Somethings | 3 Comments

Millet-Coriander Carrot Cake

It’s a toss up whether the texture or flavor of this cake make it such a winner, but 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 seed
  • 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.
https://www.silkroaddiary.com/millet-coriander-carrot-cake/

 

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

Curry Bread Pudding with Cardamom Cream

Curry Bread Pudding

Who says you have to make curry with your 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. 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; nothing says holiday like bread pudding.

Curry Bread Pudding with Cardamom Cream

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 finely ground Kashmiri or Madras Curry
  • 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 cracked cardamom seeds
  • 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.
https://www.silkroaddiary.com/curry-bread-pudding-cardamom-cream/

Categories: Course, Curries & Masalas, Global Cuisines, Holiday, Recipes, Sweet Somethings | Tags: , , , , , | 3 Comments