Chocolate-covered, layered, and full of apricot jam and walnut filling, gerbeaud was the first Hungarian dessert I was introduced to. The bite-sized pieces trick you into eating many slices of this indulgent Christmas-time treat. Edina (my boyfriend Soma’s mom) and their family always make gerbeaud […]
These delicious flaky biscuits are inspired by my favorite cookie, Kakat’ Mahlab. Black seeds, butter and mahlab spice are the mainstays of both these biscuits and the cookies. And, as Nana would say, “it has just a finger of butter,” which is Nana language for […]
Take this winter classic drink to the next level! Here, at Three Teas Kitchen, we love traditions and classic recipes. When we would go on our afternoon tea tradition at The Ritz-Carlton, I would order their hot chocolate set. It was such a nice holiday look that reminded me of the scene in The Santa Claus with Tim Allen when the elf Judy brought him hot cocoa… Anyways, we always thought the Ritz-Carlton’s hot chocolate was truly magical because it tasted amazing and indulgent. One day we asked how they made it so good. Maybe they added the perfect combo of cocoa nibs, cocoa powder, and sugar? But no! Their secret ingredient was only Swiss Miss!
From this memory, we decided to create our own truly magical creation of hot chocolate, Middle Eastern style. I love making this with Califia’s oat milk, but you can also replace with milk. This lovely hot chocolate is complemented with the buttery taste of saffron and a bit of cardamom to add an extra kick. Hope this recipe brings you and your families a hot chocolate treat just like we experienced in our childhood!
- 1 cup oat milk
- 1/4 tsp crushed cardamom seeds
- 3 strands saffron
- 1/2 tsp vanilla
- pinch of salt
- 15 grams 70% dark chocolate
- 1/4 tsp sugar
- Heat oat milk in a small sauce pan on medium heat with cardamom and saffron for about 2-3 mins then lower heat to medium/low for 5 minutes. I like to use whole cardamom seeds that I have crushed myself using a mortar and pestle.
- In your desired mug, place 15 grams of finely chopped chocolate. I'm using grams here as chopping chocolate can produce different results if you use a tablespoon or cups. I found that 15 grams was the best amount of chocolate to my taste, but you can add more or less depending on your taste!
- Once oat milk is heated, strain out cardamom and saffron and pour on melted chocolate.
- Whisk chocolate and oat milk in your much until chocolate is thoroughly melted
- Whisk in vanilla, pinch of salt, and sugar
- Optionally, you can make whipped topping using either whipping cream or coconut cream.
This cake is a perfect addition to the holiday season. It has such a luscious texture, and has delicious pockets of tart cranberries scattered throughout. What really takes it over the top, though, is the caramelization of sugar, butter, cinnamon, cardamom and clove lining the bottom of the cake. It is definitely a cake with some character.
It tastes even better the day after baking, a welcomed quality given the often limited oven space during the holidays. It is absolutely delicious for breakfast the morning after, or really anytime.
Rustic Cranberry Cornmeal Cake
- 1 cup flour, (5 ounces)
- 2/3 cup fine or medium grain cornmeal, (3 ounces)
- 2 sticks melted and cooled unsalted butter, (8 ounces)
- 2 tbsp room temperature unsalted butter
- 4 large room temperature eggs
- 1½ cup sugar
- 2 tsp baking powder
- 2 cups cranberries
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ⅛ tsp clove
- 1 tsp vanilla
- Preheat oven to 350°F
- Prepare a 9 or 10" springform cake pan. With the 2 tbsp of softened butter, place a thin layer on the bottom of the pan. Then secure a sheet of parchment paper on top of that layer of butter. (I usually lay the parchment paper evenly on the bottom of the springform pan, then fasten the pan. You will be left the parchment lining on the bottom of the pan and the edges of the parchment outside of the pan. Feel free to also rip off some of the access paper outside of the pan. The parchment ensures the cake does not stick to the bottom of the pan.)
- With the remaining 2 tbsp of softened butter thickly layer the bottom and sides of the pan with butter. Next add the 2 cups of cranberries. Sprinkle ½ cup of the sugar, cardamom, cinnamon and cloves on top of the cranberries.*
- In a separate bowl, sift together flour, cornmeal and baking powder.
- In another bowl, with an electric mixer, whip eggs, sugar, salt and vanilla together until triple in volume, about 5 minutes.
- Fold flour mixture into egg mixture until just combined. Then fold in butter until just combined.
- Place cake mixture on top of cranberries in the springform pan.
- Bake for 45-50 minutes or until the top is golden and a toothpick comes out clean when inserted in center.
- Allow to cool, then remove from cake pan and parchment paper and enjoy!
- Stores for up to 3-5 days on your counter or fridge.
Our Nana always hosted wonderful Thanksgiving parties at her house. I remember her always running around the kitchen, making traditional Thanksgiving dishes, and, of course, I couldn’t wait to dive into her homemade apple pie. She is one of the greats at party hosting. Our […]
Thanksgiving is coming up, and pumpkin season is at its peak! I hope you had a chance to try our original pumpkin scone recipe, but for those who have seen The Game Changers or are seeking a plant-based diet, this is a great alternative! Check out our Pumpkin Scone story to get a feel for our family traditions and why scones are a nice tea time tradition we like to keep alive!
Vegan Pumpkin Scones
- 2 cups all-purpose flour
- 1/2 cup cane sugar
- 3/4 tsp salt
- 1/2 tsp pumpkin spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 2 tsp baking powder
- 1/2 cup cold vegan butter*
- 1 egg substitute**
- 1/4 cup vegan creamer ***
- 1 tsp cashew butter
- 1/2 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 1/2 tbsp Califia pumpkin spice creamer
- Preheat oven to 375F and prepare parchment paper over a baking sheet
- Combine dry ingredients in a medium bowl: flour, sugar, salt, pumpkin spice, and cardamom. I like using whole cardamom seeds and then grinding them using a mortar and pestle. This allows the cardamom not to completely take over the flavor of the scone
- Sift in baking powder and whisk ingredients together
- Cut the vegan butter into 1 inch cubes. Add to dry flour mixture.
- Using a pastry cutter or a fork, combine butter with dry mixture until it forms a meal-like texture. Set aside
- All wet ingredeints should be cold. In a separate bowl, combine the wet ingredients: egg substitute, vegan creamer, cashew butter and pumpkin puree. Whisk until combined
- Add wet ingredents to dry. Mix until just combined.
- Scoop scone mounds onto the parchment paper and baking sheet (about 6-8 scones)
- Brush vegan creamer on top of scones and sprinkle turbinado sugar if desired. Place in oven for 12-15 minutes. Scones are done when the tops start to brown.
- Sift powdered sugar and add creamer. Whisk to combine