Urban Herbs

Mind Your Pantry!

Urban Herbs is a spices company created by chefs, for chefs. We are here for those looking for a large selection of high quality cooking spices, dried beans, gourmet rices and grains--all your kitchen pantry staples.

Filtering by Tag: dessert

SCONES WITH CINNAMON & CARDAMOM

½ C        Whole milk
1              Egg, large
1 tsp       Vanilla extract
3 Tbsp   Brown sugar, light
2 C         Flour, all-purpose
3 tsp      Baking powder
6 Tbsp   Butter, unsalted, cut into pieces
½ tsp     Sea salt, fine ground
2 tsp      Cardamom, ground
¼ tsp      Mace, ground
2 tsp       Chinese cinnamon, ground
2 tsp        Lemon zest, freshly grated
1 oz          Pine nuts, toasted
Coarse sugar for sprinkling

Preheat oven to 400˚F. In a mixing bowl, whisk together milk, eggs, brown sugar and vanilla until well combined. In a sepearate bowl, combine the flour, baking powder, salt, cardamom, mace, cinnamon and lemon zest. Cut the butter into the flour using 2 forks. Do not use your hands, as this will melt the butter.  Stir in the milk mixture and half of the pine nuts with a wooden spoon until it begins to form dough. Transfer the dough to a lightly floured surface and knead gently by folding several times.

Lightly press the scone dough into a 1 inch thick round. Use a fluted or round cutter to cut out the scones. Transfer the scones to an ungreased baking sheet and press the remaining pine nuts gently into the top of eac scone. Brush scones with a littl emilk, sprinkle with the coarse sugar and bake for 10-15 minutes or until risen and golden. Remove from baking sheet and cool slightly to serve. 

CINNAMON SPICED APPLES (Slow Cooker)

⅓ C    Sugar
¼ C    Brown sugar
1 Tbsp    Corn starch
3 tsp    Ground cinnamon
⅛ tsp    Ground nutmeg
6     Large granny smith apples, peeled and cut into eighths
¼ C    Butter, cubed

In a small bowl, mix the first five ingredients.  Place apples in a greased 5 qt slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender,  stirring once half way.

 

PUMPKIN CHEESECAKE

Yields: 1 Cheesecake

Crust:
8 oz     Gingersnap cookies, broken into pieces
½ C     Pecans, finely chopped
4 T     Unsalted butter, melted
2 T     Sugar
1 t     Cinnamon
Filling:
3 T     Flour, all-purpose
1 T     Pumpkin Pie seasoning
48 oz     Cream cheese, room temp
1.5 C     Sugar
1    (15 oz) Can unsweetened pumpkin
3 T     Bourbon
2 t     Vanilla extract
4     Lg Eggs

Crust:
   Preheat the oven to 325 degrees. Place gingersnaps in the bowl of a food processor with a steel blade and process until finely ground. Add pecans, butter, sugar and cinnamon. Process until the mixture just comes together.
   Transfer the mixture to a 9-inch spring form pan. Pat into the bottom of the pan evenly and about 1 inch up the sides. Bake in the middle of the oven for 10 minutes. Place on wire rack to cool completely before adding the filling.

Filling:
   In a small bowl whisk together the flour and pumpkin seasoning, set aside. In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until light and airy, about 2-3 minutes. Add the pumpkin puree, vanilla and flour mixture. Combine thoroughly. Add the eggs, one at a time, incorporating each egg thoroughly before adding the next.
   Pour the batter into the prepared piecrust. Wrap the outside of the pan with adouble layer of foil. Place in a roasting pan lined with paper towels. Add enough waterto come half way up the sides of the pan. Bake for about 1 ½ hours or until cheese-cake is set. Remove from water and cool on wire rack. Remove foil and chill for at least4 hours or overnight.
 Open the spring form and place on a serving platter. Serve with cinnamon whipped cream.