Tag: recipes

Cardamom Coffee Cake Cupcakes

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Last week I wanted to make cupcakes for someone special in my life that is going through one of life’s challenges. This special person loves coffee cake and used to make it for our little guy. As a toddler, he would even want to call her…just to ask her to make it for him… Of course, she did… So, we decided to make coffee cake cupcakes for her.

Below is my take on the classic coffee cake. I opted to spice things up with Cardamom. Cardamom pairs well with coffee (and that is what coffee cake is supposed to do).

Enjoy!

Gypsy World Spice Cafe Recipe – Cardamom Coffee Cupcakes

Yield: 24 cupcakes

1/2 cup Butter, softened

1/2 cup Shortening

2 cups Sugar, divided

4 Eggs, separated

1 tablespoon Vanilla extract

1 cup Milk

3 cups Flour

1 tablespoon Baking Powder

1/2 teaspoon Salt

1 teaspoon Cinnamon, divided

1-1/2 teaspoons Cardamom, divided

1 tablespoon unsweetened Cocoa Powder

  • Preheat oven to 350 degrees.
  • Line cupcake pans with paper cupcake liners.
  • In a small bowl, mix together 1/2 cup of the sugar, 1/2 teaspoon of the cardamom, 1/2 teaspoon of the cinnamon and the unsweetened cocoa powder.
  • In a large mixing bowl, cream butter and shortening until pale and fluffy.
  • Add egg yolks, 1-1/2 cups of the sugar and vanilla extract.
  • Mix to combine, scraping down sides as necessary.
  • In a separate bowl, beat the egg whites until you have soft peaks.
  • In a medium bowl, mix together the flour, baking powder, salt, 1/2 teaspoon of cinnamon, and 1 teaspoon of cardamom.
  • Add the dry ingredients to the butter mixture in thirds, alternating with the milk. Mixing well with each time.
  • Fold the beaten egg whites into the butter mixture.
  • Fill the cupcake pan halfway with the batter.
  • Sprinkle the batter with of the sugar mixture.
  • Fill the cupcake pan with remaining batter (until 2/3 full).
  • Sprinkle the batter with remaining sugar mixture.
  • Bake for 20-25 minutes.

Caribbean Olive Chicken

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One of my favorite dishes growing up was Carne Beef with White Rice. This traditional Puerto Rican dish uses tomato sauce, olives, diced potatoes, canned corned beef and seasoning. The resulting zesty tomato sauce with olives is comfort food at it’s best.

Since starting my healthy lifestyle, I have not made this for my family. So, I decided to take my favorite flavors from the traditional dish and use boneless chicken breast instead of the canned corned beef, skip the diced potatoes and served my dish with herbed quinoa and a green salad.

The result was just what I wished for…..

Below is the recipe. Hope your Sunday dinner was as good as mine.

Enjoy!

 

 

 

 

Gypsy World Spice Cafe Recipe Caribbean Olive Chicken

1 pound Chicken Breast, boneless and thinly sliced
2 tablespoons Olive Oil
2 tablespoons Sofrito
1 small pack Sazón seasoning
1/2 cup Green Olives stuffed with pimientos, slice
1 teaspoon dried Oregano
1 8 oz. can Tomato Sauce
1/2 cup Water
Salt and Pepper to taste

  • Season chicken with salt, pepper and garlic powder.
  • Add the olive oil to a large saucepan and warm over medium-high heat.
  • Brown chicken in the olive oil. Remove from pan and set aside.
  • Add sofrito to the saucepan and cook for 3-4 minutes.
  • Add the olives, tomato sauce, sazón, oregano and water.
  • Simmer for about 5 minutes.
  • Return the chicken to the sauce pan and add salt and pepper.
  • Cook on low heat about 20 minutes.

 

Here is a link to the recipe I found for the quinoa…

http://www.cookingquinoa.net/thyme-scented-quinoa/

 

Marinated Chicken Kabobs with Parmesan Tomato Couscous

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The weather was absolutely amazing today.  

We decided to grill.  My oldest son loves Greek food so we decided to make Chicken Kabobs and serve them with Tzatziki Sauce, Couscous and steamed Asparagus….  If you don’t use couscous often, you definitely should buy some.  It is a very fine pasta that takes only 10 minutes to prepare (definitely a working mom’s “go to”). 

Below you will find the recipes from our Sunday Dinner.

Oh … you are probably wondering what was for dessert…  I purchased baklava and strawberries.. (like I said, the weather was gorgeous).

Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Marinated Chicken Kabobs

2 pounds boneless Chicken, cut into 1 inches cubes

1/4 cup Olive Oil

1/4 cup Fig Infused White Balsamic Vinegar

2 Garlic Cloves, minced

1 tablespoon Sumac (optional)

1 teaspoon Oregano

1/2 teaspoon Cumin

1/4 teaspoon Cayenne Pepper

Salt & Pepper to taste

  1. Place chicken cubes in a 13×9 shallow baking dish.
  2. In a medium bowl, mix together the remaining ingredients.
  3. Pour over the chicken and toss to coat chicken.
  4. Cover with plastic wrap.
  5. Marinate in the refrigerator for 30-45 minutes.
  6. Thread onto skewers.
  7. Grill until cooked.

Note:  You can substitute White Balsamic Vinegar or Red Wine Vinegar for the Fig Infused White Balsamic Vinegar. 

 

Gypsy World Spice Cafe Recipe – Parmesan Tomato Couscous

1 cup Couscous

3/4 cup Water (or chicken stock)

1/2 cup Marinara Sauce

1 tablespoon Olive Oil

1 tablespoon fresh Parsley, chopped

1 tablespoon grated Parmesan Cheese

  1. Add the water, marinara sauce, olive oil, salt & pepper to a small saucepan.
  2. Bring to a boil.
  3. Take off the heat and add the couscous, parsley and parmesan cheese.
  4. Cover and let sit for 5 mins.
  5. Fluff with a fork.  Adjust seasoning as needed.

 

I’ve tried many recipe for Tzatziki.  My favorite is Ina Garten’s recipe.   Here is a link to the recipe from the Food Network.

http://www.foodnetwork.com/recipes/ina-garten/tzatziki-recipe/index.html

Get Your Spice On!

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Valentine’s Day is always special to us. We celebrate it every year with an extra special dinner which includes chocolate fondue for dessert. I handle the meal and my honey handles the ambiance (now the kids join in setting up…) After all, love is definitely something to celebrate.

Enjoy!

Many spices have been known for centuries to have aphrodisiac effects. The term “aphrodisiac”dates back to an ancient Greek myth based on the goddess of love named Aphrodite. Aphrodite was also the goddess of beauty and fertility and considered to be the protectress of sailors.

Please note that this article is intended for informational purposes only. It is important to research spices in more detail to ensure you use the appropriate quantity (to avoid any dangerous effects).

 

 

 

 

 

 

 

Aniseed has been used as an aphrodisiac for centuries where ancient Greeks and Romans believed that even just placing Aniseed in one’s mouth was said to enhance amorous feelings.

Cardamom is also very well know for its aphrodisiac qualities. In fact it is said that Cleopatra not only bathed with Cardamom, she also used it to perfume her rooms. Try adding it to hot coffee or wine.

Cayenne Pepper is good circulation…increasing blood flow. Enough said….Use your imagination.

Cloves are said to promote attraction.

Ginger is used to arouse the senses (stirring up healthy hot flashes).

Licorice Root balances hormonal levels.

Mustard is a well-known stimulant.. Again…use your imagination…

Nutmeg is known to have aphrodisiac effects on men.

Oregano, when used un an infusion, is known to be a powerful aphrodisiac for women. In Greece, it is traditional to give your love a bouquet of Oregano.

Rosemary is known to be a mood enhancer and often used in baths and in wine.

Saffron has stimulating properties. The oldest reference about the Saffron aphrodisiac effects dates back to 2600 BC. Saffron was used in ancient wedding customs (it was often used for dying sheets and / or wedding attire to “set the mood”). Saffron is used in small quantities. Most recipes call for just a pinch.

Vanilla affects the central nervous. Just smelling Vanilla is said to have an aphrodisiac effect.

 

 

Gypsy World Spice Cafe Recipe – Sexy Spiced Spiked Coffee

This recipe calls for a sexy spice of your choice. Try grating fresh nutmeg as a topping. Cardamom is excellent with coffee too. I actually used a blend of spices for mine (which has about 12 different sexy spices)…

6 oz Coffee, hot
1 oz Brandy
1 teaspoon light Cool whip
Splenda
Sexy spice of your choice

  1. Pour coffee into a coffee cup.
  2. Stir in brandy and Splenda.
  3. Top with Cool Whip and sprinkle with spice. (I also sprinkled some pretty decorating sugars on it too)

Miscellaneous Recipes to try:

http://all-recipes.com/Recipe/Sweet-and-Spicy-Almonds/Detail.aspx

http://allrecipes.com/Recipe/Caribbean-Spiced-Roast-Chicken/Detail.aspx

http://allrecipes.com//Recipe/anise-seed-borrachio-cookies/Detail.aspx

 

 

 

If you haven’t shopped for your Valentine yet, check out my good friend Claudia’s site, White Pear Shop (http://www.whitepearshop.com). They sell amazing handcrafted, natural body products. February’s scent of the month is “Lavender Vanilla”. Be sure to check out her blog too!

http://www.whitepearshop.com

Perfect Paprika Party

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My grandmother, who loved to cook, would tell everyone that came to visit that she had made something “especially for you”.  As more people arrived, you realized that she loved cooking for everyone…each person was special to her…which made her extra-special…

One of the things that I enjoy most is cooking for others. It decompresses me after a busy day or a crazy week. I enjoy planning an enticing menu, preparing the food and seeing the satisfied faces as they enjoy the meal “made especially for them”.

While brainstorming ideas on what to make with the spice Paprika, I decided to create recipes for a Paprika Party! This so-called “basic spice” (which up until now has been nothing more than a mere garnish in my kitchen) has a plethora of flavors, colors and health benefits.

I hope this article inspires you to try Paprika for more than just dusting your “deviled eggs” and to make something memorable for those people in your life that are special to you.

Enjoy!

 

What is Paprika?

Paprika is the powder form of the capsicum peppers (e.g., bell peppers or chili peppers). There are many varieties of Paprika peppers which are mainly grown in Hungary and Spain. The peppers are picked, dried and milled.

The Spanish were the first to create the powdered form of Paprika. When Christopher Columbus returned from his trip to the Americas, he presented the King and Queen of Spain with capsicum peppers as gifts. However, Paprika was not introduced to Hungary until the 16-17th centuries.

Nowadays, you can easily find many varieties of Paprika at your local supermarket. Like most spices, Paprika also needs to be stored in a cool and dark location away from direct sunlight. It does not have a long shelf life, so it is best to buy Paprika in small quantities.

Below is a break down on the various types of Paprika that you can choose from.

Paprika

Plain Paprika is bland which is why it is often used as a garnish for deviled eggs and potato salad.

 

Hungarian Paprika

Depending on the type of pepper used, the flavor profile for Hungarian Paprika ranges from sweet to very hot. The color ranges from mild to bright red. The brightest red is considered to be the hottest.

There are six types of Hungarian Paprika:

1. Special quality (Különleges) – Mild flavor, Vibrant Red

2. Delicate (csípősmentes csemege) – Mild flavor, Light Red

3. Noble sweet (édesnemes) – Sweet flavor, Bright Red

4. Semi-sweet (félédes) – Sweet flavor with trace of heat

5. Rose (rózsa) – Mild flavor with trace of heat, Light Red

6. Hot (erős) – Hottest of all paprikas, Light Brown-Orange

 

Spanish Paprika (Also known as Pimentón)

Depending upon the amount of seeds included when milling the peppers, the flavor profile of Smoky Spanish Paprika ranges from sweet to hot.

There are three types of Spanish Paprika:

1. Dulce (sweet) – Sweet & Smoky flavor, Dark red.

2. Agridulce (bittersweet or semi-sweet) – Bitter & Sharp flavor, Dark Red

3. Picante (hot) – Hot flavor, Deep Dark Red

*Note: Be sure to read the ingredient list on the Paprika before you purchase it. Sometimes, manufacturers add either MSG or an artificial smoky flavor.

 

Tips for Cooking with Paprika

1. Paprika has a high sugar content. If it is cooked too long, it will become bitter.

2. Both Hot Paprika and Smoked Paprika can easily overpower your recipe. Be sure to adjust the amount of Paprika you use to suit your personal taste.

3. Paprika is a great substitute for chili powder (especially for those who love the flavor of chili powder but can do without the heat). One cool tip that I read is useful when you use too much chili powder. Basically, adding the spice Paprika will balance the heat of the chili powder without disrupting the flavor profile of what you are preparing (rule of thumb is to add double the amount of chili powder).

 

Nutritional Benefits

Note: Home remedies should not be tried without consulting the physician.

  • Loaded with vitamin C.
  • Aids digestion
  • Contains anti-oxidants
  • Increases metabolism
  • Clears pulmonary and nasal congestion
  • Improves blood pressure and circulation

 

 

Gypsy World Spice Cafe Recipe – Paprika Party Mix

2 cups raw Almonds

1/2 cup raw Sunflower Seeds

1/2 cup Dried Cranberries

1 tablespoon Olive Oil

1/4 teaspoon Hot Hungarian Paprika

1 teaspoon Sweet Paprika

1-1/2 tablespoons Sea Salt

  1. In a small bowl, mix together the sea salt and paprika. Set aside.
  2. Place the almonds and the sunflower seeds in a microwavable bowl.
  3. Microwave for 3-4 minutes (in 30 second increments) until golden brown.
  4. Add dried cranberries.
  5. Drizzle the nut/seeds with olive oil and sprinkle with salt/paprika mixture.
  6. Stir to combine.
  7. Store in an air-tight container.

*Variation: Cumin pairs well with Paprika. Add 1/4 teaspoon on cumin seeds to the salt/paprika mixture.

Gypsy World Spice Cafe Recipe – Chocolate Paprika Fudge

12 oz Bittersweet Chocolate chips

6 oz Semi-sweet Chocolate Chips

1 14-oz can Sweetened Condensed Milk

Pinch of Kosher Salt

1-1/2 teaspoons Vanilla Extract

1 teaspoon Sweet Paprika

1/2 teaspoon Unsweetened Dark Cocoa

  1. Line a 8×8 square pan with aluminum foil and set aside.
  2. In a heavy saucepan, over low heat, melt the chocolate chips with the sweetened condensed milk and kosher salt.
  3. Remove from heat. Stir vanilla extract.
  4. Spread chocolate mixture into the prepared pan.
  5. Sprinkle with the Paprika/Cocoa mixture.
  6. Refrigerate for 2 hours or until firm.
  7. Lift fudge out of pan and peel off the aluminium foil.
  8. Cut into 36 squares.

 

 

Gypsy World Spice Cafe Recipe – Spicy Beer Cocktail

(my take on a Michelada…especially for my husband)

1 ice-cold Mexican Beer

2 tablespoons of Kosher Salt

1 tablespoon of Sweet or Hot Paprika

2 tablespoons of fresh Lime Juice

1-2 dashes of your favorite Hot Sauce

1 dash of Soy Sauce

1 dash of Worcestershire Sauce

Black pepper

  1. Mix together the salt and Paprika on a small plate.
  2. Rim a glass with a little lime juice and then dip in the salt and paprika mixture to cover the top of the glass.
  3. Add lime juice, hot sauce, soy sauce, Worcestershire sauce, and a pinch of black pepper.
  4. Slowly pour in beer into your prepared glass.

*Note: Not spice enough for you, add more hot sauce or Paprika.

Gypsy World Spice Cafe Recipe – Nuttella Spice-tini

1 oz. Godiva Chocolate Liqueur

2 oz. Vodka

1 teaspoon Nutella

3/4 teaspoon Sweet Paprika, divided

1/2 teaspoon Cocoa Powder

1 packet Splenda

  1. Mix together 1/2 teaspoon of Sweet Paprika, Cocoa Powder and Splenda. Set aside.
  2. Add the Chocolate Liqueur, Vodka, Nutella and remaining 1/4 teaspoon of Sweet Paprika to a Martini shaker.
  3. Whisk rigorously to blend the Nutella.
  4. Add ice and give a good shake.
  5. Rim the glass with vodka, chocolate liqueur or water.
  6. Dip glass into the Sweet Paprika, Cocoa, Splenda mixture.
  7. Carefully pour into prepared glass.

Variation:  If you do not have Nutella, swap out the 1 oz  chocolate liqueur for 1/2 oz.  Add 1/2 oz of Frangelico.

 

Nutmeg…Naughty or Nice? (nutmeg cookie recipes)

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Decisions…decisions…  There are so many spices that remind me of the holidays. 

 Somehow, I landed on Nutmeg because not only does the spice Nutmeg enhance sweet recipes, the spice Nutmeg also enhances savory dishes.  I was really surprised to learn that the spice Nutmeg needs to be used in moderation.  It also has a lot of medicinal and cosmetic benefits.

Is it Naughty or Nice?  That is definitely a matter of opinion….Read below…You Decide.  

Below, I’ve posted a few cookie recipes.  One recipe is for Chocolate Nutmeg Amaretti  (with a sugar-free variation).  The other cookie recipe is for Spice Drops.  This recipe is my take on my husbands favorite Snowball Cookie recipe.

Enjoy!

 

What is Nutmeg?

Nutmeg is not a nut.   Nutmeg is the seed from a peach-like fruit that grows on an evergreen tree which is typically harvested in Indonesia.   This peach-like fruit is not considered very tasty and is typically pickled.

Nutmeg is purchased either whole or ground (freshly ground Nutmeg is definitely more flavorful).  Like most spices, it needs to be stored in a cool, dark location.

Why is Nutmeg Naughty?

Nutmeg needs to be used in moderation.  A pinch or two per serving is okay.  However, large doses can trigger vomiting and nausea.  Pregnant women and nursing mothers should avoid the use of nutmeg.

Culinary Uses

Nutmeg is typically used in sweet dishes like rice pudding, fruit desserts, pancakes, waffles and cakes.   It is also enhances savory dishes…especially recipes that have greens, root vegetables, cheese and eggs.   My mother always adds Nutmeg to the cheese filling for baked lasagne and baked ziti.   So, now I do the same and it really kicks it up a notch.

Of course, with the holidays in full swing, we cannot forget about Eggnog (the recipe calls for Nutmeg).   If you have leftover Eggnog and are not sure what to do with it, check out the recipe that Southern Living Magazine published in December 2009 for Eggnog Cupcakes:  http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001940930.

Medicinal Benefits  

Note: Home remedies should not be tried without consulting the physician.

Nutmeg is known to have strong antibacterial properties, aid in digestion, improve appetite, and combat asthma.  I also ready that it is used to relax muscles and treat acne. Nutmeg is also listed as an aphrodisiac.  

 

 

Gypsy World Spice Cafe Recipe – Chocolate Nutmeg Amaretti Cookies

Yield:  About 48 cookies

2 cups Almonds (whole or slivers)
1 cup Granulated Sugar
2 tablespoon Cocoa Powder
4 tablespoons Confectioners Sugar
4 Egg Whites
good pinch of Cream of Tartar
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
1 tablespoon ground Nutmeg
½ teaspoon Cinnamon
sliced almonds to garnish

  1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
  2. In a food processor, process almonds with ½ cup of sugar until finely ground and transfer to a medium bowl.
  3. Stir in cocoa powder and confectioners sugar.  Set aside.
  4. In medium mixing bowl, beat the egg whites and cream of tartar until stiff peaks form.
  5. Sprinkle in remaining ½ cup sugar and beat well until glossy and stiff.  
  6. Beat in almond and vanilla extracts.
  7. Fold egg whites into almond-sugar mixture.  
  8. Spoon into piping (pastry) bag fitted with plain ½ inch nozzle.
  9. Pipe 1 ½ inches rounds about 1 inch apart on a baking sheet.
  10. Press an almond sliver into each cookie.
  11. Bake 12 minutes or until crisp.
  12. Cool on a baking rack for 10 minutes and then transfer to a wire rack to cool completely.

If desired, drizzle with melted chocolate or dip into melted chocolate and sprinkle with colored sugars or just leave plain..

Sugar-Free Variation:  Substitute the granulated sugar with Splenda.  Substitute the 4 tablespoons of confectioners sugar with 2 tablespoons of Spenda/Brown Sugar Blend.

Blogger’s Comments:  If you do not have a pastry bag, you can use a large ziploc bag and snip the corner.  

 

 

Gypsy World Spice Cafe Recipe – Spice Drops

Yield:  About 48 cookies

½ cup Granulated Sugar
¼ cup Brown Sugar
½ cup Shortening
1 Egg
1 teaspoon Vanilla
½ cup Butter, softened
2-1/4 cups Flour
½ teaspoon Salt
¼ teaspoon Baking Powder
1 teaspoon ground Nutmeg  
1 teaspoon Cinnamon
1 teaspoon Cardamom
½ cup Confectioners sugar

  1. Preheat oven to 375 degrees.
  2. Add ½ cup confectioner’s sugar to a large ziploc bag and set aside.
  3. In a large mixing bowl, cream sugars, butter and shortening.
  4. Add egg and vanilla and beat until blended.
  5. In a medium mixing bowl, sift together the remaining ingredients.
  6. Slowly add dry ingredients to the sugar-butter mixture and beat until well blended.
  7. Roll heaping teaspoons of the cookie dough into balls.
  8. Place on the cookie sheet about 2 inches apart from each other.
  9. Bake for 12 minutes.
  10. Cool on baking sheet for 3-4 minutes.
  11. Transfer warm cookies to the ziploc back and shake to coat with confectioners sugar.  
  12. Place on wire rack to cool completely.

Variation:  Before baking, Roll the cookie dough ball into the colored sugar.  Skip the steps to roll in confectioner’s sugar.



Gypsy World Spice Cafe Blog – December 2010 News

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The holiday season is in full swing!  I particularly love the December holiday season which brings back great memories of wonderful family traditions.   Christmas Eve is the big December holiday for my family.   It is when our family gathers together to exchange gifts, eat and have fun.  Christmas is typically our day to relax and recover from the night before.  This year, Christmas takes on a bigger meaning because we will be celebrating the first birthday of my niece born on Christmas Day 2009.  

In December 2010, Gypsy World Spice Cafe will focus on both traditional and contemporary recipes that highlight the holiday spices.  The recipes will continue to focus on things that you can make (or take) for holiday entertaining (along with recipes that save time because you are busy with all the tasks that the holidays season brings with it).  I’m really excited about all the research for this month’s spice article and the recipes that I plan to post throughout the month.  

This past Thanksgiving, we went away to see family.  On the drive back home, I was thinking about the holidays and realized that it is very interesting how the Thanksgiving theme is a natural transition into the December holidays. Thanksgiving reminds us to be grateful for all of the people and events that have made an impact on our lives while the December holidays provide opportunities to appreciate everything that we are grateful for.  

What is the difference between being grateful and being appreciative?  Well, being appreciative is very similar to being grateful.  The big difference is that being appreciative is the act of fully recognizing what you are grateful for (versus just saying you are thankful).  As the old saying goes, ”Actions speak louder than words”.

It dawned on me that New Years ties it all together.  Could it be that all of these opportunities we have to be grateful and appreciative for are actually helping us define what our 2011 goals should be?  

Hmmm.  Now that’s a thought…

Have a great holiday season!   

Enjoy!

Chocolate Coated Pumpkin Gingerbread Bon Bons

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Here is a recipe that you can enjoy without the guilt! This super-moist pumpkin gingerbread is shaped into little balls and dipped in a chocolate coating.  They are amazing.  

The cake will be very moist which will make it easier to shape the cake into balls.

The calories are reduced by substituting pumpkin puree in place of eggs and butter. I also swapped out the milk with unsweetened vanilla almond milk.  This leaves room to allow for a little chocolate… It is a dessert after all…

Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Chocolate Coated Pumpkin Gingerbread Bon Bons

1 15 oz. package Hodgson Mill Gingerbread Mix (100% Whole Grain)
1 15 oz. can Pumpkin Puree
1 teaspoon Gypsy World Spice Cafe’s Sweet Spice (or substitute with Pumpkin Pie Spice)
1 teaspoon vanilla
1 1/2 cups Unsweetened Vanilla Almond Milk
1 package Chocolate Bark Coating (12 squares)
½ teaspoon Gypsy World Spice Cafe’s Spiced Cocoa (optional)

  1. Pre-heat oven to 350 degrees.
  2. Spray a 8×8 baking pan with cooking spray and set aside.
  3. In a large bowl, mix the cake mix, pumpkin, almond milk, vanilla extract and sweet spice on low until ingredients are blended. Then increase speed to high and mix for 3 minutes.
  4. Pour batter into prepared baking pan.
  5. Bake for 40-45 minutes until cake tester comes out clean.
  6. Let cool completely.
  7. Roll 1 tablespoon portions of cake into balls.
  8. Using instructions on package of chocolate bark coating, melt the chocolate.
  9. Stir in spiced cocoa (optional).
  10. Dip cake balls into the melted chocolate and set on wax paper to harden.
  11. Decorate with candies or nuts.

Blogger’s Comment: The cake is also very good on it’s own dusted with confectioner sugar or served with whipped cream.

Slow Cooked Spiked Cranberry Sauce

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Cranberry sauce is definitely one of my favorite things to eat at Thanksgiving. 

Several years ago, while on a personal mission to eat healthier, I developed this recipe to have a homemade, lower calorie cranberry sauce.  This recipe is done in the slow cooker and I opt to substitute Spiced Rum for a portion of the water.  What goes better with Spiced Rum than lime!  Cranberries pair very well with lime and it is an unexpected twist on the traditional orange zest that most use. 

I like it so much that I make a several batches this time of year and store some in the freezer.  It is great on yogurt and oatmeal ( or add to your post-workout shake!).    I’ve included a cocktail recipe using Slow Cooked Spiked Cranberry Sauce (cool way to use leftover cranberry sauce…if you have any). 

Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Slow Cooked Spiked Cranberry Sauce

2 12-ounce bags of fresh Cranberries

2 cups Splenda

1/2 cup Spiced Rum

1/2 cup water

2 cinnamon sticks

grated zest of 2 limes

  1. Rinse cranberries and pick out the stems.
  2. Add cranberries, Splenda, spiced rum, water, cinnamon sticks to the slow cooker.
  3. Cook on High for 2 hours (or on low for 4 hours). 
  4. Stir in the lime zest.
  5. Let cool.
  6. Transfer to an air tight container and keep in the refrigerator for up to 3 weeks.

Blogger’s Comments:   You can also opt to use 1 cup water and skip the spiced rum.  On the flip side, you can opt to use 1 cup spiced rum and skip the water. 

 

 

 

Gypsy World Spice Cafe Recipe – Spiced Crantini

Great way to use up the leftover cranberry sauce during the holiday season!  Great for parties!

Yield – 2 Martini’s

2 oz Light Cranberry Juice

2 oz Vodka

1 oz Spiced Rum

1 tablespoon of Slow Cooked Spiked Cranberry Sauce

Juice from 1/2 Lime

  • Mix all ingredients in a shaker with ice.
  • Give a good shake.
  • Pour into two martini glasses and garnish with a lime.

Spicy Mocha Cupcakes

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This week I needed to make cupcakes for a bake sale at the office to benefit a charity.  Since this bake sale was geared toward adults, I decided to go for a spicy chocolate cupcake infused with the flavor of coffee…

The below recipes reference some of my Spice Blends.  Spiced Cocoa is a blend of dark unsweetened cocoa, cayenne pepper and other spices to enhance the flavor of the cocoa and balance the cayenne pepper.  Sweet Spice is a blend of cinnamon and other unique spices.  

Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Spicy Mocha Cupcakes

1/3 cup half & half
1 cup semi-sweet chocolate chips
3 tablespoons Gypsy World Spice Cafe Spiced Cocoa
1/2 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 cup coffee, chilled
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla

  • Preheat oven to 350 degrees.
  • Combine semi-sweet chocolate chips with half & half in a small bowl.  
  • Microwave chocolate chips / half&half for 25-30 seconds intervals until chocolate chips are softened.  
  • Stir in Spiced Cocoa and set aside to cool.
  • In a large mixing bowl, cream butter until fluffy.  
  • Add sugar to butter and beat for an additional 5 minutes.
  • Add eggs (one at a time).  Beat well after each egg is added.
  • In another bowl, combine flour, salt and baking soda.
  • Alternate adding flour and coffee to the butter/sugar mixture while mixing until well combined.
  • Stir in vanilla and melted chocolate.
  • Fill cupcake liner 2/3 full.
  • Bake for 20-25 minutes or until cake tester comes out clean.
  • Transfer to wire rack to cool.
  • Frost with Sweet Spice Buttercream Frosting (see below).  
  • Decorate with chocolate covered espresso beans. (optional)

Blogger’s Comment:   If you want to try this recipe, swap out the Spiced Cocoa for 2  tablespoons of unsweetened cocoa + 1 tablespoon of pumpkin pie spice.  It won’t have the heat…but will be very tasty.

 

Gypsy World Spice Cafe Recipe – Sweet Spice Buttercream Frosting

3 3/4 cups confectioners sugar
1/2 cup butter, softened
3 tablespoons milk
1 tablespoon Gypsy World Spice Cafe Sweet Spice
1 teaspoon vanilla

  1. In a medium bowl, combine confectioners sugar, butter, milk, sweet spice and  vanilla with a mixer.
  2. Beat for 1-2 minutes until very creamy. ( Add more milk if it consistency is too thick).


 Blogger’s Comment:   If you want to try this recipe, swap out the Sweet Spice for Cinnamon.

 

Ali Love Cakes

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My niece is getting married this December.  Recently, I attended her bridal shower.  My task was to make the bridal shower cake.  Immediately I knew that this cake had to not only be special…it had to be creative and incorporate spices (…especially since this special bride-to-be was a flower girl at my wedding).

I had read while doing my research for  my “Celebrate Cinnamon” article, that Cinnamon paired really well with dried Roses.  This sounded so romantic and inspired new sweet and savory recipes.  Below, you will find the bridal shower cake recipe that triggered  this article — “Ali Love Cakes”.   

So, dedicating this article to this young bride-to-be and her future husband….  May they be blessed with a life that is rich in love and joy….

Enjoy!

 

Are Roses Edible?

Yes, Roses are edible.  The darker the rose, the more flavorful the Rose will be.  

Note:  Be sure that when you purchasing edible Rose products that you ensure that they were grown for culinary purposes (to avoid pesticides/chemicals).   
 

Culinary Uses

The white portion of Rose petals are bitter and it is recommended that you remove that part of the Rose petal before cooking with them.   Try adding Rose petals to your salads.  Also you can crush dried Rose petals and add them to savory or sweet dishes.  Another way to add Rose flavor is by substituting Rosewater for recipes that call for vanilla extract (or try 1/2 vanilla, 1/2 Rosewater).

If you like tea, try adding a few dried rose petals with your favorite dried tea leaves.  Check out the Etsy.com shop, Most Natually.  The “Love Tea” from this shop is very good.  http://www.etsy.com/shop/MostNaturally?section_id=6614021.

Cosmetic Uses

Indulge in a facial steam.  Put dried Roses in a bowl.  Add boiling water and place your face over the bowl (while draping your head with a towel).  Steam for 15-20 minutes.
 
Take a luxurious bath.  Try adding dried Roses to your bath water or try adding dried Roses to your bath salts.

Make your own facial toner.  I’ve been a fan of witch hazel for years.  Add 1 part of dried Roses to 6 parts witch hazel.

 

 

Gypsy World Spice Cafe Recipe – Ali Love Cakes

“Ali Love Cakes” are rose & cinnamon flavored pound mini-bundt cakes that were dusted with powdered sugar and drizzled with lavender infused melted white chocolate and then filled with a rose, cinnamon & vanilla buttercream.  To finish the mini-bundt cake, I topped cake with gum paste Christmas Roses and Edible White Pearls.  The bride-to-be loved them…   

Check out http://www.shopbakersnook.com for great cake decorating products…

1 box pound cake mix                   (I used Betty Crocker)
3/4 cup milk
2 eggs
1/2 teaspoon ground cinnamon
2 teaspoons Rosewater

  1. Preheat oven to 350 degrees.
  2. Spray mini-bundt cake pan with cooking spray.
  3. Add cake mix, milk, eggs, cinnamon and Rosewater to a large mixing bowl.
  4. Mix on low for 30 seconds.
  5. Increase mixer speed to medium and mix for 3 minutes.
  6. Fill each mini-bundt halfway.  Smooth tops with a spoon.
  7. Bake for 20 minutes (or until cake tester comes out clean).
  8. Remove from baking pan and cool on a wire rack.
  9. When cool, dust the mini-bundt cakes with powdered sugar.
  10. Drizzle with “Lavender White Chocolate Drizzle” (see recipe listed below)
  11. Fill the center of the mini-bundt cakes with Cinnamon-Rose Buttercream Filling  (see recipe listed below)
  12. Decorate with candies, gum paste flowers or edible roses.

 

  

Gypsy World Spice Cafe Recipe – Lavender White Chocolate Drizzle

3 tablespoons half&half
1 teaspoon dried lavender (culinary use only)
1/2 bag of white chocolate chips
1/4 teaspoon vanilla
1/4 teaspoon Rosewater

  1. In a small bowl, heat half&half in the microwave for 45 seconds.  
  2. Add dried lavender.  Cover with plastic wrap and steep for about 30 minutes.
  3. Heat lavender infused half&half for 1 minute.
  4. Add the white chocolate chips, Rosewater and vanilla to the lavender infused half&half.
  5. Stir until smooth.  

 

Gypsy World Spice Cafe Recipe – Cinnamon-Rose Buttercream Filling

1 3/4 cups confectioners sugar
1/4 cup butter, softened
3 tablespoons milk
1/4 teaspoon ground cinnamon
1/4 teaspoon Rosewater
1/4 teaspoon vanilla
1/2 cup chopped pistachios (optional)

  1. In a medium bowl, combine confectioners sugar, butter, milk, ground cinnamon, Rosewater and  vanilla with a mixer.
  2. Beat for 1-2 minutes until very creamy. ( Add more milk if it consistency is too thick).
  3. Stir in chopped pistachios (optional)

Herb Focaccia Onion Serving

Herbed Focaccia with Onions

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This  past weekend I needed to make something to take to our neighborhood Halloween party.  It was Saturday morning and I had no clue what I was going to pull together.  Normally, I would have it all planned out…however, last week was more hectic than expected …so now I had to wing it with ingredients I already had in my pantry. 

It was really easy to make.   I made one for the party and one to put in my freezer.

To serve, I sliced up the focaccia into small squares and served with a store-bought black olive tapenade. 

Note:  This recipe is based on using stand mixer with a dough hook to knead the bread dough.  If you do not have one, knead by hand.

Enjoy!

 

 

Gypsy World Spice Cafe Recipe –  Herb Focaccia with Onions

1 3/4 cups all-purpose flour

1 3/4 cups whole wheat flour

1 packet instant yeast

2 teaspoons salt

1 teaspoon sugar

1 1/4 cups warm water

2 tablespoon olive oil, divided

3 teaspoons Corsican Herb Blend, divided

1 large onion, halved and sliced thinly

ground black pepper

  1. In a large mixing bowl, combine the flour, 2 teaspoons of the Corsican Herb Blend, yeast, salt and sugar.  Stir to combine.
  2. Attach your mixing bowl to your mixer and place on low-speed. 
  3. While the mixer is mixing, slowly add the warm water and 1 tablespoon of the olive oil.
  4. Mix to combine ingredients then increase the speed to medium-high.  
  5. Mix until the dough is smooth.  This takes about 5-7 minutes depending on your mixer.
  6. Remove dough from mixing bowl and shape into a ball. 
  7. Spray another bowl lightly with cooking spray.
  8. Place the dough ball into the bowl and turn to coat. 
  9. Cover with plastic wrap and place in a warm location to rise (double in size – about 1 hour).
  10. While the dough is rising, saute your onions in 1 tablespoon of olive oil for about 30 minutes (until golden and soft).  Season onions with 1 teaspoon of Corsican Herb Blend and salt/pepper to taste.
  11. Set onions aside to cool.
  12. When dough has finished rising, shape dough into a rectangle on a lightly greased cookie sheet.
  13. Lightly brush with olive oil.  Loosely cover with plastic wrap.  Let rise for 30 minutes.
  14. Remove plastic wrap from dough.  Use fingers to press dough down (giving a dimpling effect).
  15. Top the dough with the sautéed onions.  Season with pepper to taste.
  16. Bake in a preheated oven for 25 to 30 minutes. 
  17. Transfer to a cooling rack and drizzle with olive oil.
  18. Cut up and serve warm or at room temperature.