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!
Ingredients
- 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
- 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
- Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- In a medium bowl, mix together the flour, baking soda, baking powder and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- While the cookies are cooling, make the ganache.
- 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.
- 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!
Advieh Fig Preserves
Figs are such a versatile fruit- conjuring 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 its 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.
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
- Rinse the figs, remove the stem and chop into halves.
- 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.
- 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.
- Return the pan to the stove over low heat and add the honey and 2 remaining teaspoons of Advieh. Stir to combine.
- If the preserves thinned after blending, then simmer again to your desired consistency.
- Use a pressure or water bath canner to preserve.
- Makes 7 half pint jars.
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.
For this rainy day canning session we had help with the canning AND photography from our good friend Leah Manzari. Thanks, Leah!
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!
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.
Ingredients
- 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
- 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
- Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with greased parchment paper.
- To make the cake, in a large bowl, combine the flour, baking soda, baking powder, salt, and garam masala.
- 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.
- 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.
- 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.
*(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.
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.
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
- 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..
- In a medium bowl, combine the flour, baking soda, baking powder, salt and coriander.
- 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.
- Fill the cake pan and bake for 30 minutes, until the center of the cake springs back to the touch.
Curry Bread Pudding with Cardamom Cream
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.
Ingredients
- 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
- 1 cup heavy cream
- 1/2 teaspoon cracked cardamom seeds
- 1/2 teaspoon sugar
Instructions
- Preheat oven to 350 degrees.
- 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.
- While the spices are infusing, combine the bread cubes and diced apples in a large bowl.
- In a separate large bowl, whisk together the eggs, maple syrup or agave, and vanilla. Add the spice infused half & half and stir well.
- 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.
- Transfer the mixture to a greased 8"x8" baking dish and bake for 45 minutes or until the center springs back to the touch.
- Whisk together the ingredients in a small saucepan over low heat. Simmer gently for 10 minutes. Strain the cream to remove the cracked seeds.
- Pour warm cream over the pudding and serve.
Easy DIY: Spiced Hot Fudge Sauce
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.
Ingredients
- 2/3 cup heavy cream
- 1/4 cup Valhrona cocoa powder
- 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
- Pour the cream into a heavy saucepan over low heat. Sift in the cocoa powder to remove any clumps and whisk together until smooth.
- 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.
- 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.
- Allow the sauce to cool slightly and transfer to airtight jars for storage. Reheat before serving.
