There are things that I have learned that I do as a blogger that normal people don't. For example, baking yourself a cake and then trying to figure out if it's more birthday, spring or Easter appropriate for the blog. You see April is my birthday month (though my birthday falls at the very end of the month) and this year it falls on one of the solar eclipses (perhaps it might mean something), Easter too tends to bounce around the calendar every year, so I fell into the blogging dilemma of when to make the cake and when to share it on the blog. The only thing I was surely certain of, was making it! Last year I made myself chocolate butter cookies but this year I wanted a big fat cake full of berries, I should rephrase that, I mean't to say LOADED with berries!
I love angel food cakes because they are so airy and light yet so soft and spongy. I zested a couple of green limes into the batter and tossed in some ground green cardamom. Instead of a frosting, I slapped the cake layers with an extra generous amount of lightly sweetened Greek yogurt and stuffed the cake with fresh strawberries and blueberries.
- Sini of My Blue and White Kitchen made her version of Finnish Raspberry Meade that looks and sounds absolutely gorgeous. I might need a few pitchers, just saying!
- I came across a new blog called Kiss My Spatula and I've fallen in love with the rich and colorful photography.
- The talented duo, Alex and Sonja at A Couple Cooks made these Ricotta Scrambled Egg and Asparagus Tacos that looks perfect for a spring brunch.
- One of my favorite inspirational bloggers, Linda of The Tart Tart made some amazing Black Sesame Macarons that I really, really want to taste!
- Imen has a Rhubarb and Rosemary Syllabub with Poitin up on the Farmette. It's no secret that I love farms and I'm adore the photographs she shares of her family farm on Instagram because it reminds me of M's parents' farm in Virginia.
My earliest memory of cookies are not fond ones. I blame it all on my kindergarten "Sports Day" (aka worst time of the school year) where we'd have to run across the field and pick up a cookie off a bench, eat it and then run back to the other bench and eat another one, the vicious cycle would continue a couple of times, I can't remember for how long but I think it was long enough! It was something I dreaded (I was a very lazy kid) and worst of all the cookies were not at all tasty. Now, come to think about it, I don't think it made that much sense, run and eat a cookie, No, No, No! Thankfully, I don't run across any fields for cookies but I will definitely run to the kitchen to whip some up.
My grandmother would get a dozen or more cookies that were lightly spiced and flavored with fennel and cardamom. They were fat, round and fragrant with the aromatic spices that were blended into the dough. This is my take on those cookies she had happily pick up from her baker.
I take great pride in my heritage and love infusing the flavors of Indian cuisine in everyday cooking. These cookies are extra special because they also bring back wonderful memories with my late grandmother from whom I have watched and learned to cook from. I made these cookies with Bob's Red Mill almond meal/flour and then added some turmeric for color and a whole buncha seeds for flavor and spice. These cookies are deliciously crisp and thin, flavored with fennel, flax and poppy seeds and colored with turmeric. But there's also a delicate hint of black pepper for that extra amazing little kick.
I had a really hard time trying to come up with a name for these almond cookies. The turmeric kept hinting at "Golden cookies" but I kept debating with myself, I finally settled for something a little less glamorous but hopefully does it justice. Either way, I hope you love the cookies as much as I do!
I used Bob's Red Mill Almond flour in these cookies and the cookies turned out perfect. The flour has fine grains making it easy to work with. The folks at Bob's Red Mill are sponsoring a giveaway for one lucky winner, all you need to do is go to the Rafflecopter widget and follow the instructions.
You can win a bag of their delicious Almond meal flour and a $20 gift card to their store. So go ahead enter and best of luck!!!
This contest will run from April 4th through April 12, 2014.
I did not receive any financial compensation from Bob's Red Mill for this post and all opinions are my own unless stated otherwise.
turmeric spice-seed almond cookies
1 1/2 cups (5 1/8 ounces) almond flour (Bob's Red Mill)
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon turmeric powder
1/4 teaspoon kosher sea salt
1 cup (7 5/8 ounces) sugar
2 teaspoons fennel seeds
2 teaspoons flax seeds
2 teaspoon poppy seeds
1/4 teaspoon green cardamom seeds, freshly ground
1/4 teaspoon black pepper, freshly ground
1 large egg
1. In a large mixing bowl, mix all the ingredients from the almond flour to the black pepper with a whisk until all the ingredients are evenly mixed.
2. Whisk the egg lightly in a small bowl. Fold the egg into the dry ingredients and stir with a wooden spoon or spatula until completely combined. Bring the dough together into a ball, cover with cling film and refrigerate for at least 30 minutes before baking.
3. Place a wire rack in the middle of the oven and preheat to 350F.
4. Line a baking sheet with parchment paper and take a generous teaspoon of the dough, mould it into a small ball with the palms of your hand and place it on the baking sheet. Bake 9 cookie dough balls at a time and space them around 2 inches apart from each other, for approximately 10 minutes or until the edges begin to brown. The cookies will rise during baking and eventually flatten. Once baked, allow the cookies to rest for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely. Store in an airtight container.
- Kimberly of The Year in Food made some amazing Cajun-spiced Sweet Potato Burgers that I need to make soon.
- Jennifer of Savory Simple made the most picture perfect fan-shaped gyoza stuffed with mushrooms.
- Marta of What Should I Eat for Breakfast made these killer green sandwiches that are topped with greens, pine nuts, cheese and poached eggs. How can you say no to that!
- Ashlae of Oh Ladycakes has quickly become one of my favorite vegan bakers, her dreamy raw citrus cakes are self-explanatory.
- Izzy from Top with Cinnamon shared this amazing Coconut Milk Ice Cream that's adorned with a beautiful green pistachio crumble.
- I recently discovered Sini of My Blue and White Kitchen where she shared a Pulla/Swedish Cardamom-Spiced Sweet Bun recipe. She put cardamom in it so don't think I need to explain why I love this so much.
- Phi of Princess Tofu made this spectacular Wild Onion and Stinging Nettle Soup, she also taught me a wonderful new hashtag for artichokes.
1/4 teaspoon turmeric powder
1/4 cup water (optional, see Note in step1)
1/4 cup chia seeds
1/4 teaspoon green cardamom, freshly ground
3 tablespoons sugar (adjust as desired)
4 cups almond milk, unsweetened
1 tablespoon rose water
1. Mix the turmeric and water in a small saucepan and heat on a medium-low flame for 2 minutes or until the water begins to just boil. Remove from stove and allow to cool. OR
Note: You can also make the raw version of this pudding by skipping the heating step completely. Mix the turmeric in water and then proceed to step 2.
2. In a large mixing bowl, lightly whisk the turmeric water and the rest of the ingredients. Transfer the contents to a container with a lid, cover with lid and refrigerate overnight. Stir the pudding before serving and serve chilled.
1 tablespoon cornflour
2 tablespoons of fresh lemon juice, strained to remove pulp
1/4 cup rose syrup
1. In a thick bottomed saucepan, bring 3 cups of the milk and sugar to a boil on medium-high flame. Immediately reduce to a gentle simmer, add the saffron and ground cardamom and continue to cook with constant stirring until the milk reduces to 2 cups. This should take approximately 25-30 minutes. Just be careful to avoid scalding the milk.
2. Whisk the cornflour into the reserved one cup of milk (make sure there are no lumps) and pour it into the hot milk in the saucepan and bring the milk to a boil again. Reduce to a gentle simmer and cook with constant stirring for another 10 minutes. At this point the milk should be thick with a custard consistency.
3. Remove the milk from the burner. Fold in the gulkhand, rose water and heavy cream. Transfer to a glass bowl and chill in the refrigerator for at least 3 hours.
4. Pour the ice cream liquid into your ice cream maker and proceed as per your manufacturer's instructions (I used the Cusinart ICE-30BC ice cream maker for 25 minutes). Transfer the ice cream into a clean freezer proof dish and allow it to firm for at least 4-6 hours before serving.
4. Whisk the lemon juice and rose syrup together in a small bowl. Before serving, top each scoop of the ice-cream with the lemon-rose syrup as needed.
Disclaimer: I did not receive any financial compensation for this product and all opinions stated here are my own.
Disclaimer: I did not receive any compensation or gifts from Siggis for this post.
The first part of this cookie swap was to select or develop a cookie that would stay fresh and of course travel well. I ruled out the delicate cookies that might crack or crumble during transportation such as tuiles. Chocolate based cookies are quite popular during the holidays but still I kind of wanted to have something "holidayesque" and maybe with a little Indian flavor to it. Rose water is often used to lend a floral fragrance and flavor in several Indian and Middle Eastern desserts but trapping the rose notes in a cookie would be too hard. Thankfully, I recalled a wonderful sweet red syrup made from roses that we used to flavor cold sherbets and drinks with. Rose syrup has a more intense rose flavor and sweet floral fragrance and I felt that it would be a better ingredient to use than rose water in these cookies. If you can't find rose syrup at a store you can find several good brands on Amazon (Rooh Afzah, Darbur, and Kalvert brands are the brands I am familiar with and are all very good). To enhance the rose flavor, I used freshly ground green cardamom seeds after cracking the little green pods open. The cardamom and rose flavors pair very well in these cookies.
1 large egg