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Candies & Cookies

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Cacao After Dinner Mints

2/8/2021

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Arguably one of the easiest candies to make! 

Do you have peppermint leaf? How about cocoa powder? Honey? That's all you need.

Cacao After Dinner Mints

​1 Tbs dried peppermint leaf
1 Tbs cocoa powder
1-2 Tbs honey

Powder the peppermint with your hands, mortar and pestle, or herb grinder
Add cacao powder and mix until well combined
Add enough honey to make your desired thickness of paste
Roll into a ball and flatten into a pancake and slice, OR roll into little balls.
Dust with cocoa powder and keep in an air tight container. 

Eat after meals for digestive calming and breath freshening and mood boost!
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Chocolate Lavender Shortbread Cookies

7/9/2020

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Ingredients
  • 2 sticks (1/2 pound) unsalted butter, softened
  • 1 c confectioners' sugar
  • 2 Tbs honey 
  • 1 tsp vanilla extract
  • ⅔ cup Cocoa powder
  • 1 Tbs fresh or dried lavender 
  • 1 1/2 cups all-purpose flour, plus more for rolling
  • 1 teaspoon salt

Directions
  1. Beat the butter and honey until creamy. Add the sugar and beat until fluffy. Add the vanilla, then beat in the cocoa on low speed. Beat in the flour, lavender and salt; the dough will be very soft.
  2. Divide the dough in half and place each half between 2 large sheets of parchment paper. Roll out the dough ¼ inch thick and transfer to 2 baking sheets. Refrigerate until firm, at least 30 minutes.
  3. Preheat the oven to 350°. Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured work surface; remove the second sheet of parchment. Using a floured 2 to 3-inch cookie cutter, stamp out cookies as close together as possible. Transfer the cookies to parchment paper–lined baking sheets and bake for about 12-14 minutes, or until firm. Let cool on the baking sheets for 10 minutes, transfer the cookies to a rack to cool completely. Reroll the scraps, and stamp out more cookies, chilling the scraps between batches if need be.

Notes
The dough can be refrigerated for up to 3 days. Or freeze up to one month.
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Love Truffles

7/1/2020

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Yield: 48 1 inch truffles
Ingredients:
1/4 cup astragalus powder
1/4 cup eleuthero powder
1/4 cup ashwagandha powder
1/4 cup hawthorn berry powder
1/4 cup dark cacao nibs
1/4 cup cocoa powder + 2 to 4 tbsp. for dusting
1 tsp. nutmeg, freshly grated
1 tsp. black pepper, freshly ground
1 tablespoon ginger powder
1 tablespoon cardamom
1 cup tahini butter 
1/2 cup almond butter
1/2 cup honey
1/2 cup of maple syrup
3 tsp. additional honey, as required

Directions
In a large bowl, mix together tahini, almond butter, and raw honey.  Stir in maple syrup.

In a second bowl, stir together all powdered herbs and spices.

Mix the powdered herbs, cacao nibs, and cocoa powder into the butters and honey mixture. 

Roll the dough into 1 inch diameter balls.

Roll the balls in the extra cocoa powder to prevent from sticking. Store in covered glass dish in the fridge.

Serving size – 2-3 daily

​***These don't last very long in our house (they get gobbled up quickly between the four of us) so making a double (triple?!) batch is not unwise. Cheers!
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Ginger Candy

9/3/2019

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Time: 75 minutes                                                                       
  • Prep - 15 minutes    
  • Cook - 60 minutes

What you will need:
1 lb of fresh organic ginger 
​1 lb of organic sugar (approximately)
Water Saucepan 
Kitchen scale  
Wax paper 

Peel or wash well the ginger and slice it thin, but not paper thin. Place the sliced ginger into the saucepan and cover it with water. Bring to a boil and then simmer for about 30-40 minutes. It is done when the ginger has become more translucent. 

Drain off the ginger tea and reserve 1/4 cup. You can drink the rest or make syrup from it. It is very strong! To determine how much sugar you will use, weigh the ginger. You will use the same amount of sugar by weight. So if your ginger weighs 8 oz, then measure out 8 oz of sugar by weight. 

Return the ginger to the saucepan along with the sugar and the 1/4 cup of ginger tea. Turn the stove to medium high heat and stir the ginger frequently. The sugar will quickly dissolve and what will remain is the ginger and the sugar liquid. Once this starts to simmer, turn the heat down to medium and continue to stir very frequently. In between stirrings lay out a sheet of wax paper on the counter. Total stirring time will be around 20 minutes. During the twenty minutes the liquid will continue to reduce and will finally crystalize. 

Once the mixture looks fairly dry, remove the pan from the heat. Warning: If you don’t stir often enough, the mixture will easily scorch. Lay the ginger out on the prepared wax paper and allow to cool. Once cool keep these in a covered container in a cool place. They should keep for at least a couple of weeks.

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    Author

    Learned to bake at 3. Encouraged to follow recipes. Inspired to deviate and explore with herbal flavors.

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Jeanne Wildherb Botanicals is located in Columbus, Ohio, the traditional territory of Myaamia and Hopewell people
  • Home
  • Herbalism
    • Learn >
      • Workshops, Weed Walks, & Events
      • Free Resources
      • Transformative Justice
    • Recipes
  • About Me
    • Contact
  • Musings & Methods
  • Shop
    • Syrup Potions Kits
    • Cocktail Bitters Potions Kits
    • Wild Drinks
    • Herb of the Month Box