Tuesday, May 20, 2014

Hibiscus Sugar Cookies with Hibiscus Syrup #CreativeCookieExchange


Dried hibiscus flowers have long been used to make tea or, more technically correct, a tisane, which is sipped hot or cold. The tart beverage is said to lower blood pressure and to have antioxidants a plenty. I’m here to tell you that hibiscus petals also make some pretty tasty sugar cookies and a divine flavored syrup.

In my current part of the world, hibiscus tisane (“tea” made from flowers) is a thing. Iranians call it sour tea and they aren’t kidding. The dried petals are available in the bulk section of my local supermarket, along with the spices, dried pulses, marinated olives and chunks of local cheese. Sometimes I just wander over to that area to inhale the fragrances but, often, I am seduced into making a purchase. Who can resist?

This is an immense oval with spices and other goodies on all sides - Carrefour Hypermarket, Mirdiff City Centre


When our Creative Cookie Exchange host, Laura from The Spiced Life, posted this month’s theme – Flowers – I practically clapped my hands with glee. After my week of baking with tea back in March, when I was visiting my friend who owns a tea shop in Michigan, I knew hibiscus cookies were not only possible, but that they would be delicious.

Ingredients
For about 32-36 cookies:
1/2 cup or 16g dried hibiscus
1 cup or 225g unsalted butter
1/2 cup or 100g sugar
2 eggs
1 tablespoon Cognac (or sub orange juice if you don’t do alcohol)
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups or 280g flour

For the syrup:
1/4 cup or 8g hibiscus
1/2 cup or 100g sugar
Pinch salt
1/4 cup or 60ml water

Method
Pulse the hibiscus petals in a food processor until they are in small pieces, stopping before you create complete hibiscus dust. There will be some pink dust but that’s okay.



With a hand mixer or stand mixer, beat together butter and sugar until fluffy and light.



Add in the eggs, Cognac, salt, vanilla, flour and hibiscus petals and mix until a soft dough forms.

Wrap dough in plastic wrap. Let rest at least one hour in the refrigerator.



Preheat oven to 350°F or 180°C and prepare your baking pan by lining it with parchment paper.

Cut off small chunks of dough and roll them between your hand.

Space them out two inches or four centimeters apart on the prepared pan. Press them gently into circles with your palm.



Bake for about 10 minutes, until light gold at the edges. Remove from oven and allow to cool.



Meanwhile, to make the syrup, put all the ingredients except the butter into a small pot and bring it to the boil.

The color starts to seep out, even before I've turned the stove on!


Turn the pot down and let it bubble away gently until the liquid is reduced by almost half. The color should be a gorgeous fuchsia. (By the way, as a complete aside, hibiscus water is a great natural coloring to dye white eggs for Easter.)



Strain the syrup into a small bowl.


Add the butter. Stir until it’s melted.



Spread the candied petals out on parchment paper, pulling them apart so they can dry a little. They are going to be very sticky. I have to tell you that I couldn’t pass by the parchment without pinching one and eating it. They are sour and sweet and definitely more-ish. If they don’t appeal to you, you don’t have to save them but do give them a try.



When the cookies are completely cool, drizzle a little syrup over each.


Top with the candied petals, if desired.



Enjoy!




                                                       

If all the spring showers have put you in the flower mood, you are going to love all the cookies the group has baked this month!

If you would like to join us for future Creative Cookie Exchange challenges, just contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also use us as a great resource for cookie recipes--be sure to check out our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! 




Monday, May 19, 2014

Lemon Ricotta Muffins for #MuffinMonday


When you mix baking soda with lemon juice in a batter, the result is a light and fluffy muffin. Add in butter and ricotta cheese for richness and these are easily some of best muffins you’ll ever eat. 

Last year I posted a couple of lists I called Blog Love Fest 2013 and Blog Love Fest, Part 2 to introduce you to some of my favorite bloggers. It just hasn’t happened yet but I have every intention of writing more Blog Love posts because, frankly, my list of bloggers I love just keeps growing. I can hardly keep up and I feel terrible when I am behind on my reading because I just know I’m missing something wonderful.

Which brings me to a great new Facebook group that I was invited to join. It’s called Fearless Friends Sharing Recipes and it was started by one of my favorite people, the fabulous Jenni Field from Pastry Chef Online. The best part is that it has 11 of my favorite bloggers (plus yours truly) sharing recipes in one convenient place, so I don’t have to worry about whether Facebook is going to choose to show me their posts - or not. I just scroll down the group wall and drool. :) Click on the link here and ask to join the community so you can drool with me. B.Y.O.N. (N is for napkins, you’ll need them.)

Anyhoo, a couple of weeks back, Fearless Friend Cheryl from Pook’s Pantry posted a photo of scrumptious lemon ricotta cookies and I was inspired to muffinize them. And don’t bother telling me that muffinize is not a word. I’ve just added it to my spellcheck dictionary and you would be wise to do the same. I have a feeling it's going to keep happening.

Ingredients
2 cups or 250g flour
3/4 cup or 150g sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
Zest of 1 large lemon
2 eggs
1 cup or 250g ricotta cheese
1/3 cup or 80ml lemon juice
1/2 cup or 115g unsalted butter, melted and cooled

Method
Preheat your oven to 350°F or 180°C. Butter your muffin pan or line it with paper liners. The batter turns out really fluffy so I got 15 muffins out of it, instead of the usual 12.

Combine the flour, sugar, salt, baking powder, baking soda and lemon zest in a large mixing bowl.


In another smaller bowl, whisk together the eggs, ricotta, lemon juice and melted butter.



Pour the wet ingredients into the dry ones and stir until just mixed through.


Divide the mixture between the muffin cups.

Look how fluffy!


Bake in your preheated oven for 20-25 minutes or until golden.

Allow the muffins to cool for a few minutes then remove them to a wire rack to cool completely.



Enjoy!




Saturday, May 17, 2014

Lemon Pomegranate Punch

Pomegranate juice, sparkling lemonade and vodka make a refreshing cocktail during the hot summer months, with the bonus of reputed antioxidants in the pomegranate and vitamin C from the lemonade.

Food Lust People Love: Pomegranate juice, sparkling lemonade and vodka make a refreshing cocktail during the hot summer months, with the bonus of reputed antioxidants in the pomegranate and vitamin C from the lemonade.





It didn't take me long to decide what to share with you today, because 1. It's my new favorite drink and 2. What better way to celebrate summer than with a cocktail! This one's got VACATION written all over it.

Ingredients
1.5 oz 45ml vodka
3 oz or 90ml pomegranate juice
3 oz or 90ml (or to the top of your glass) Pellegrino Limonada or lemon-lime soda

Optional garnish: lemon slices and fresh pomegranate arils

Method
Slice your lemon, remove the seeds and loosen a small handful of arils from your pomegranate.



Fill your tall cocktail glass with ice.



Pour in your vodka.


Add in the pomegranate juice.

This was the first of two jiggers of juice.

Top up with the sparkling lemonade.

Food Lust People Love: Pomegranate juice, sparkling lemonade and vodka make a refreshing cocktail during the hot summer months, with the bonus of reputed antioxidants in the pomegranate and vitamin C from the lemonade.

Garnish with lemon slices and some fresh pomegranate arils.

Food Lust People Love: Pomegranate juice, sparkling lemonade and vodka make a refreshing cocktail during the hot summer months, with the bonus of reputed antioxidants in the pomegranate and vitamin C from the lemonade.

Cheers! Here's to a happy, healthy summer for all!

Here are some more summer-friendly recipes you might enjoy!