where design + flavor intersect
Yield: About 30 cookies
cookie ingredients 1 cup granulated sugar 3/4 cup unsalted butter, softened 1 tsp baking soda 1 ½ tsp ground ginger 1 teaspoon cinnamon 1/2 tsp sea salt 1/2 tsp ground cloves 1/2 tsp freshly ground nutmeg 1 egg 3 tbsp molasses 2 cups flour ginger sugar mix ingredients ⅓ cup turbinado sugar ½ tsp ground ginger 1/4 tsp coarse sea salt
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Yield: About 3 dozen 2.5" cookies
cookie ingredients: 1 cup (2 sticks) unsalted butter, softened 1/2 cup granulated sugar 3/4 cup light brown sugar, packed 3/4 tsp baking powder 3/4 tsp salt (vegan: reduce/skip the salt if your butter contains salt) 3 tbsp pumpkin spice mix (recipe below) 1 egg (vegan: 1 flax egg) 2 ½ cups all-purpose flour glaze ingredients: 2 cups confectioners' sugar 6 tbsp warm water pinch salt 3/4 tsp pumpkin spice mix (recipe below) pumpkin spice mix ingredients: 3 tbsp cinnamon 2 tbsp ginger 1 ½ tsp nutmeg 1 ½ tsp cloves 3/4 tsp allspice 3/8 tsp cardamom  This is an update to my 9/7/17 post on candied nasturtiums, which was my first time ever trying out this technique. Since then i've learned a few things, reflected here:
Make sure you use plants that are organic/pesticide free. Also, not all flowers and leaves are edible. Please do your research before feeding plants to anyone. :-) Nasturtium is an entirely edible plant, flowers and leave. This year I planted a bunch of new edible flowers in my garden: bachelor buttons, gem marigolds, bright lights cosmos, lavender hyssop and chamomile. I always save the seed packets so I can identify new plants once (if!) they pop up. :-) Seeds are mainly from Botanical Interests. it's fun to test this candying technique on herbs like mint and basil. i recently candied spearmint from my garden and it came out awesome! i used them on chocolate cookies. see photo below.
I have been growing nasturtium, an edible plant, for several years now. This year I planted a bunch of new edible flowers in my garden: bachelor buttons, gem marigolds, bright lights cosmos, and chamomile. I always save the seed packets so I can identify new plants once (if!) they pop up. Well somehow I lost one particular seed packet, so all summer I assumed the pretty plants with scalloped leaves and purple flowers were just pretty weeds. In fact so many started popping up that I almost pulled them, fearing they were too invasive!
Anyway, I was recently at an event at Feedfeed where they had created a fantastic edible flower/herb table-scape, and recognized my mystery plant! Turns out it’s called 'Lavender Hyssop.' It’s a perennial in the mint family, and has the most delicate licorice scent & flavor. What’s interesting is that it tastes slightly sweet. So it’s wonderful added to salads, or as a cocktail garnish. Traditionally it’s used to make tea & sachets...and commercially to flavor root beer and liqueurs. Seeds are mainly from Botanical Interests.  Yield: About 3 dozen 2.5" cookies
Ingredients: 1 cup (2 sticks) unsalted butter, softened 3/8 cup granulated sugar ½ teaspoon salt 2 cups all-purpose flour 1/4 cup sprinkles (quantity can be adjusted to taste) extra sugar for sprinkling coarse sea salt for sprinkling You will also need: Parchment paper or silicone baking mat wax paper fork
Yield: About 2 dozen 2.5" cookies
Ingredients: 1 cup (2 sticks) unsalted butter, softened 3/8 cup granulated sugar ½ teaspoon salt 2 cups all-purpose flour extra sugar for sprinkling coarse sea salt for sprinkling You will also need: Parchment paper or silicone baking mat wax paper fork |
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