Creative Cooking with Cilantro: Day 1 – Cilantro Lime Shrimp

March 27, 2011September 4, 20116 Comments

The first time that I cooked with Cilantro, it was definitely not “love at first sight”. While I liked the taste, I was not a fan of its aroma (which was a little pungent for me). Since then, I have come to adore this herb. I cook with it a lot…adding it to my hummus, soups, rice dishes, salads and marinades. Of course, I also add it to homemade salsa. However, Cilantro is so much more than being used “just for salsa”…

Cilantro (also known as coriander) is an herb which has been used around the world for centuries. It is a well-known ingredient used in recipes from Spain, Mexico, Middle East and South America.

Cilantro has an interesting history.

Archeologists found coriander seeds in King Tut’s tomb.
The Greeks used the essential oil of Cilantro for perfume.
The Romans introduced Cilantro to the British who in turn brought Cilantro to the Americas in 1670.

This week our family Sunday dinner took on a Cilantro theme. I will be posting the recipes from our Sunday dinner throughout the week along with more interesting tidbits about Cilantro.

Enjoy!

Gypsy World Spice Cafe Recipe – Cilantro Lime Shrimp

2 pounds large Shrimp, peeled and de-veined
1 tablespoon Butter
1 tablespoon Olive Oil
1 Shallot, finely minced
1 Garlic clove, finely minced
1/4 cup fresh Cilantro, chopped
Juice if 2 limes
Salt & Pepper

Rinse shrimp under cold running water. Pat dry with paper towels.
In a nonreactive large frying pan, melt butter and olive oil over medium heat.
Add chopped shallots and cook for 2-3 minutes, until softened.
Add garlic and shrimp.
Cook, tossing 30 seconds.
Add lime juice and cook 2-3 minutes (or until shrimp turns pink).
Salt & Pepper to taste.
Stir in chopped cilantro.
Serve immediately (with crusty bread if you want).

Oregano Unleashed

March 17, 2011September 27, 20114 Comments

Oregano….

One of my favorite dried herbs or spices to use. I absolutely love the smell and flavor. In fact, most of all of my favorite food memories use Oregano. We used oregano in our pasta sauces, meatballs, carne beef, and the meat filling for our empanadillas and pasteles. I remember loving to watch my mother cook. She would pour the dried oregano into the palms of her hands and crumble them finer by rubbing her hands together to “release the flavor”…letting the dried herbs fall into the pot. When she was done, she would lean over the pot to take in the aroma. Justly thinking about it makes me hungry and home-sick for her cooking…

Check out the recipes below that highlight Oregano. The first recipe is a traditional Italian shrimp recipe from one of my favorite “go to” Italian cook books. The rest of the recipes are my creative take on unique uses of Oregano in desserts and cocktails. The combinations are unexpected but they unleash new ways to use a dried herb that some people consider to be cliché.

Next time you are cooking or baking, consider using oregano in a new way…you might be surprised…

Enjoy!

P.S. Love Ya Mom! Thanks for always being a constant inspiration…

Oregano Basics

Oregano is commonly used in Mediterranean and Latin American recipes. Oregano’s name means “joy of the mountains” because it was traditionally grown and harvested on the Mediterranean mountainsides. It was not widely used in the United States until the WWII soldiers brought Oregano home from Italy.

Oregano is very aromatic with a bitter, peppery edge flavor. Like most dried herbs and spices, Oregano should be stored away from sunlight and has a shelf life of about 6 months.

While, many use it for pizza, it very good with beans, poultry, lamb, fish, tomato and vegetable dishes.

Recipe Section

Traditional Recipe – Black Pepper Shrimp Oreganata

1 pound large Shrimp in their shells
2 tablespoons Butter
3 tablespoons Extra-Virgin Olive Oil
4 cloves of Garlic, chopped
1 teaspoon dried Oregano
1 tablespoon Black Pepper
1 cup Dry White Wine

Rinse shrimp under cold running water. Pat dry with paper towels.
In a nonreactive large frying pan, melt butter and olive oil over medium heat.
Add garlic, oregano, pepper and shrimp.
Cook, tossing 30 seconds.
Add white wine and cook 2-3 minutes (or until shrimp turns pink).
Serve immediately with crusty bread.

Source: 365 Easy Italian Recipes by Rick Marzullo O’Connell

Gypsy World Spice Cafe Recipe – Saffron Frosted Orange Oregano Cupcakes

1 box Orange Cake Mix (I used Duncan Hines)
1-1/3 cups Milk
1/3 cup Vegetable Oil
3 large Eggs
1/4 teaspoon Almond Extract
1/2 teaspoon Cinnamon
1 tablespoon dried Oregano

Preheat oven to 350 degrees.
Spray mini-bundt cake pans with cooking spray.
Add cake mix, milk, vegetable oil, eggs, cinnamon, oregano and almond extract to a large mixing bowl.
Mix on low for 30 seconds.
Increase mixer speed to medium and mix for 3 minutes.
Fill each mini-bundt halfway. Smooth tops with a spoon.
Bake for 20-25 minutes (or until cake tester comes out clean).
Remove from baking pan and cool on a wire rack.
When cool, dust the mini-bundt cakes with powdered sugar.
Dollop with Saffron Buttercream Frosting (see recipe listed below)
Decorate with candies or fresh oregano.

Gypsy World Spice Cafe Recipe – Saffron Buttercream Frosting

3-3/4 cups Confectioners Sugar
1/2 cup Butter, softened
3-4 tablespoons Milk
1 teaspoon Vanilla Extract
Pinch Saffron

Steep saffron in lukewarm milk for 5 minute then remove saffron.
In a medium bowl, combine confectioners sugar, butter, saffron infused milk with a mixer.
Beat for 1-2 minutes until very creamy. ( Add more milk if it consistency is too thick).

Oregano Infused Vodka

1 pint-sized mason jar, clean and dry
Fresh Oregano, washed and patted dry
Vodka

Fill jar halfway (loosely) with fresh oregano.
Fill jar with vodka.
Put the lid on the jar and place in a dark location (or refrigerator) for at least 3 days.
After 3 days, remove oregano.

Oregano Infused Bloody Mary

1-1/2 oz. Oregano Infused Vodka
3 oz. Tomato Juice
1/2 oz. Lemon Juice
Worcestershire Sauce to taste
Tabasco Sauce to taste
Black Pepper to taste

Add all ingredients to a shaker with ice.
Shake softly.
Strain into highball glass. Garnish with celery and fresh oregano.

Oregano Vodka Pink Spritzer

1-1/2 oz Oregano Infused Vodka
Fresca Soda
1/2 teaspoon Grenadine

Fill a highball glass halfway with ice.
Add oregano infused vodka.
Fill remainder of glass with Fresca.
Stir in grenadine.
Garnish with fresh oregano or a maraschino cherry.

Caribbean Olive Chicken

February 27, 2011September 4, 20112 Comments

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/

Get Your Spice On!

February 11, 2011April 22, 20122 Comments

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

Pour coffee into a coffee cup.
Stir in brandy and Splenda.
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!

Coquito Pudding Shots

December 16, 2010September 4, 20112 Comments

Coquito is a Puerto Rican traditional punch served at Christmas and New Years. Most traditional recipes for Coquito call for egg yolks, rum, brandy, coconut milk, coconut cream, sweet condensed milk, cinnamon, nutmeg, and cloves.

As much as I love the holiday flavors, I do still watch what I choose to indulge in. It needs to be worth the calories.

So, I decided to take the flavors from Coquito to develop a guilt-free pudding shot recipe that combines the creaminess of the punch with the rum and spice flavors.

Enjoy!

Gypsy World Spice Cafe – Coquito Pudding Shots

1 (1 oz). box of Sugar-Free Vanilla Instant Pudding Mix

1 1/2 cups Skim Milk

1/2 cup Spiced Rum

1 tablespoon Brandy

1 tablespoon Coconut Extract

1/2 cup Light Cool Whip

1 teaspoons Cinnamon

1/4 teaspoon ground Nutmeg

In a medium bowl, whisk the pudding mix and milk for 2 minutes.
Whisk in rum and brandy and cinnamon.
Fold in light cool whip.
Pour into small shot glasses, martini glasses or dessert dishes.
Put in freezer to set.
Take out of freezer 15 minutes before ready to serve.
Garnish with dollop of light cool whip, cinnamon and nutmeg.

Blogger’s Comments: If you are not watching calories, swap out the sugar-free vanilla pudding mix with coconut cream instant pudding pie mix and use whole milk instead of the skim milk.

Nutmeg…Naughty or Nice? (nutmeg cookie recipes)

December 12, 2010September 4, 20112 Comments

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

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

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

December 3, 2010July 25, 2011Leave a comment

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

November 21, 2010September 4, 20111 Comment

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)

Pre-heat oven to 350 degrees.
Spray a 8×8 baking pan with cooking spray and set aside.
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.
Pour batter into prepared baking pan.
Bake for 40-45 minutes until cake tester comes out clean.
Let cool completely.
Roll 1 tablespoon portions of cake into balls.
Using instructions on package of chocolate bark coating, melt the chocolate.
Stir in spiced cocoa (optional).
Dip cake balls into the melted chocolate and set on wax paper to harden.
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

November 15, 2010September 4, 20112 Comments

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

Rinse cranberries and pick out the stems.
Add cranberries, Splenda, spiced rum, water, cinnamon sticks to the slow cooker.
Cook on High for 2 hours (or on low for 4 hours).
Stir in the lime zest.
Let cool.
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

November 12, 2010September 4, 20111 Comment

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

In a medium bowl, combine confectioners sugar, butter, milk, sweet spice and vanilla with a mixer.
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

November 6, 2010September 4, 20117 Comments

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

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

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

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

Herbed Focaccia with Onions

November 3, 2010September 4, 2011Leave a comment

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

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