Dampness: The Root cause of so many illnesses

Written by Twincitiesherbs.

According to Ancient Chinese Medicine, the root cause of so many health problems is Dampness and many of us especially in the Western industrial countries have it.

So what is Dampness in the body?

Dampness is a condition of having excess fluid like substance in the body. Dampness is considered one of the evils in Traditional Chinese Medicine, capable of disrupting the internal balance of our body. It can negatively impact the energy (Qi) flow (3).

Imagine a house where water is flowing through the inner pipes. You have access to the water only in the bathroom and the kitchen. You should not have water floating around anywhere in the house and the faucets should not be leaking. There should be no water seeping into the house from the outside either.

This same scenario is present in our body. Fluids should be in areas where they are supposed be and should be able to move without impedance. Fluids are important for our body to function properly. It moistens the digestive tract and the mucosa. However, when it is not flowing in its proper place, it can create Dampness (3).

When trapped, Dampness can turn into Phlegm, a more serious condition and can cause stagnation in the body. It may also lead to other more complex problems like tumors and cancer (3).

In our body, our Spleen is mainly in charge of moving this fluid. So if our Spleen is not healthy, we can see Dampness (3).

What can cause it?

Poor diet: Overeating, eating too much raw, cold, sweet, greasy, processed, poorly grown and sugary foods. Excess alcohol. Eating while distracted. Not chewing our food properly.
Food intolerance.
Stress, unresolved emotional problems.
Inactivity.
Constitutional weakness. Some people have genetic dispositions for dampness.
External damp environment. Humidity. Wet conditions.
Internal: Poor functioning spleen (2,3).

What are possible symptoms?

Feeling of heaviness of body and head
Digestive problems (bloating, diarrhea, constipation)
Poor appetite
Copious body secretions, sticky discharges
Feeling sluggish, tired
Urinary problems
Skin problems (thick and dirty fluids oozing out)
Overgrowth of yeasts, viruses, putrefactive bacteria, parasites
Joint problems
Brain fog
Weight problems (2).

So what can we do?

1. Strengthen digestion.

Use carminative herbs. Carminative herbs support our digestion. They are warming pungent and bitter plants that stimulate and excite secretion from the mouth on down the gastrointestinal canal (1). Cook with these plants on a regular basis. Carminative herbs are paprika, ginger, fennel, cumin, coriander, thyme, garlic, sage, mint, turmeric, rosemary, cinnamon, all spice, caraway seeds, anise seeds, fennel, cardamom, mustard seeds, oregano etc (2). In other words, these are the so called culinary spices. Ancient doctors have added them to our foods so we can have their benefits on a daily basis. Most of my recipes have one or more of these spices.

2. Eat nourishing foods.

According to Hippocrates, a physician who lived about 2000 years ago, “Let food be thy medicine and medicine be thy food”. This is a very powerful statement that sums it all up, our food can either heal us or can be a source of illness. Our food and our body are intimately related.

Nourishing our organs especially the Spleen is crucial to prevent dampness. In addition, according to Chinese Medicine, Phlegm is made in the Spleen and stored in the Lungs. So the health of the Lungs and its twin organ the Large Intestine are important too. Also, the Water element organs, the Kidneys and the Bladder can contribute to the accumulated moisture if they are not transforming the fluids (2). For more information, please check out my blog posts on the Earth, Metal and Water elements.

3. Emotions

Our emotions can negatively effect our organs and cause Dampness. Use stress relieving methods like meditation or flower essences (4).

4. Exercise

Keep moving. Exercise is good for our digestion, Lungs and keeps fluids moving. It is so good for the whole body in general and can prevent dampness (2).

5. Anti-dampness plants

There are many plants that can help with Dampness. Chicory root, Chamomile or Fennel seeds are great bitter herbs that help dry Dampness (2). Also, there are many excellent foods that we can incorporate into our daily diet. Beneficial foods to prevent Dampness include turnips, burdock, aduki beans, celery, barley, mung beans (2).

6. Keep calm!

Staying calm is a big theme in Natural Medicine. A calm body and mind are essential for health. A stressed body can lead to so many problems including Dampness. It also involves eating without distractions in a pleasant environment and properly chewing our food (3).

The plants mentioned in this post can be drying so use them in moderation or use them with other moistening substances. These include water, oil, small amount of salt. Of course, when served with a meal, this should not be a problem. For the records moistening foods include chard, tomatoes, spinach, barley, millet, pears, seaweed, almonds, eggs, pork, mussels, pine nuts. In addition, moistening herbs include Plantain, Marshmallow, Slippery Elm (2).

Summary

Dampness is one of the most important health problems today effecting a lot of people. It mainly involves our digestive system. Poor dietary habits and life style choices contribute to it. In addition, poorly functioning Lungs and the Kidneys can add to the problem. They can often be prevented with awareness toward what and how we eat and how we live. Of course, avoiding all the things that caused the problem is essential. No wonder people for thousands of years have put a big emphasis on the importance of diet and life style (3).

Note: I capitalized some words in the post. In Chinese Medicine, words that are associated with additional Chinese medicine theories/functions are capitalized to differentiate them from their Western meanings.

The information provided is for educational purposes and is not intended to be a substitute for medical treatment. Consult your medical care provider before using herbal medicine, particularly if you have a known medical condition, are on any medication or if you are pregnant or nursing.

SOURCES

(1) Mathew Wood. The Practice of Traditional Western Herbalism.

(2) Paul Pitchfort. Healing with Whole Foods.

(3) Giovanni Maciocia. The Foundations of Chinese Medicine

(4) Pablo Noriega. Bach Flower Essences and Chinese Medicine

(5) artaobiherbs.substack.com/p/dampness-food-choice

Photo and text by Twincitiesherbs.

Almond cranberry biscotti (home-made cantucci)

These twice baked cookies have a crisp texture and a sophisticated flavor. The basic dough is gently infused with almond extract and is filled with almonds and cranberries … and the aromas of these cookies baking in the oven can create a heart warming atmosphere for your Valentine’s Day!

Originally, biscotti was a travelers’ food that was meant to be eaten on long journeys. It was used for soldiers during the wars of the Roman Empire. After the fall of Rome, it reemerged during the Renaissance. A baker in the city of Prato, in the region of Tuscany, created a new version that was served with local wine. Originally almonds from the plentiful almond groves of Prato were used. They called this dessert Cantucci of Prato. The Italians still call this delicious dessert cantucci. Biscotti is the Italian word that refers to all twice baked cookies.

Ever since it became popular in Tuscany, chefs have created new versions of this basic recipe adding raisins, chocolate, lemon, anise, pistachio nuts, cranberries, butter and the list is endless. I guess making it with raisins and almonds would be the most common addition.

I personally like using cranberries and almonds. I love the synergy of these two ingredients, the sweet, tangy cranberries and the mildly bitter almonds creating a gently sweet dessert. One caution is the more things you add, the harder the dough will be to work with … but of course it does enhance its flavor and the texture.

RECIPE

Makes about 16 cookies

INGREDIENTS

1/4 cup high quality light olive oil
2 eggs
1/2 -3/4 cup white granulated sugar
1/2 teaspoon almond extract
2 teaspoons fresh lemon or orange zest or 1 Tbsp dried lemon or orange zest
2 cups all-purpose flour
1/4 tsp salt
1 tsp baking powder
3/4 cup chopped almonds or pistachio nuts
3/4 – 1 cup dried raisins or cranberries

INSTRUCTIONS

Preheat oven to 325 F. Oil a cookie sheet.
In a large bowl, sift flour with salt, baking powder.
In a separate bowl, cream olive oil, eggs, sugar, almond extract and lemon zest. Add to the flour mixture from earlier. Mix thoroughly.
Chop the nuts lightly by hand. I would not use a machine. Add the cranberries and the nuts, mix. You can add a small amount of water if the dough doesn’t stay together.
Let the dough rest for an hour in a cool place.
Divide the dough into two equal sized portions. Lightly flour the surface of a cutting board. Using your hand, shape each piece into a 12 x 2 inch log shape. You want to roll each piece like you roll a rolling pin. Place the logs on the baking sheet.
Bake for 30 minutes on the rack placed in the middle of the oven. You don’t need to worry about the color of the top as the logs will be baked again.
Take the sheet out of the oven. Place the logs on a cutting board and let them cool for 30 – 60 minutes.
Using a serrated knife, gently slice the logs about 1/2 inch wide. You can cut them on an angle or straight.
Reduce oven temperature to 300 F. Place each cookie slice upright on the cookie sheet about 1/2 inch apart and bake them for another 20 minutes or until golden in color and crisp. (Turn the cookies over on the other side half way though, after 10 minutes).
Remove and let the cookies cool on a wire rack. They will get firmer.
Serve with coffee, vine or tea.
Store in an air tight container. They will keep for a long time.

Enjoy!

Text and photo by Twincitiesherbs.

Chestnut Mushroom Stroganoff, a crowd pleaser!

This is a festive, delicious entree. The main ingredient is the chestnut mushroom but you can use any hardy mushrooms that you’d like, even crimini mushrooms would work well. The mushrooms are sauteed with the delicate shallots. It is seasoned with paprika, thyme and Dijon mustard. Also, I used beef broth that boosts the savory depth and creates the unami flavor, bringing this dish to another level. Honestly, everything in this dish comes together to a taste sensation that you can’t stop eating. It is truly a crowd-pleaser!

RECIPE

Serves 4 people

INGREDIENTS

1 lbs Chestnut mushrooms, cleaned and sliced
1/4 cup shallots, finally chopped
2 Tbsp butter
1 tsp Hungarian paprika
3 cloves garlic, chopped
2 cups cold stock (I used beef but chicken or vegetable would be fine too)
1 tsp Dijon mustard
1 tsp dried thyme or 3 springs fresh thyme
1/4 cup cream
1/2 cup white wine (optional) or extra stock
pepper and salt to taste
parsley for garnishing

METHODS

In a wide skillet, melt the butter over medium heat. Add and saute the shallots for 5 minutes. Add the mushrooms and keep sauteing for 10 minutes or until they release their juice.
Clear the middle portion by pulling all the ingredients to the side. Add the paprika and garlic for 1 minute. Stir.
Add the wine. Stir. Cook for a couple of minutes. (Omit if not using wine, use additional 1/2 cup stock instead).
Add the cold stock, Dijon mustard and thyme. Stir. Cook for 5 more minutes. Turn off heat.
Add the cream. Stir.
Serve hot with egg noodles. Garnish with parsley.

Enjoy!

Recipe, text and photo by Twincitiesherbs.

Pampusky (Ukranian garlic dinner rolls)

Pampushka means a beautiful plum women in Ukrainian. (I let you figure out the connection to this dish). These tasty dinner rolls are baked in the oven and are slathered with garlic infused oil. They are traditionally served with Borscht or a meal.

RECIPE

INGREDIENTS

1 cup lukewarm water (104 – 108 F)
2 1/4 tsp dried yeast
1 tsp sugar
2 1/2 cups flour, divided
5 Tbsp olive oil, divided
1 tsp salt + more for the top
6 cloves garlic
2 duck or chicken eggs, divided

METHODS

1. Preheat oven to 400 F. Oil an 11 inch round oven proof pan.

2. Start making the yeast. In a mug, dissolve the yeast and sugar in lukewarm water and let it rise covered for about 10 minutes.

3. In a bigger bowl, mix 1 1/4 cup of flour and the yeast mixture from earlier. Let the dough rest overnight in the refrigerator covered with a plastic wrap.

4. Take the dough out of the refrigerator, take the wrap off and add the rest of the ingredients: 1 1/4 cup flour, 1 egg, 1 tablespoon oil and salt. Mix. Kneed for 5- 10 minutes. Let it rest for 1 hour covered.

5. Divide the dough into 8 pieces and shape them into ball shapes. Place them side by side in a 11 inch (30 cm) round oven proof dish putting one ball in the middle. Cover and let them rest again in a warm place for about an hour.

6. Make a garlic infused oil. Mix 3 tablespoon olive oil with 3 cloves of garlic. Set aside, this will be used after rolls are baked.

7. Beat an egg lightly, add a little salt and 3 cloves of garlic. Brush the rolls with the egg wash generously.

8. Bake the rolls for 20 – 25 minutes in the oven.

9. When done, take the rolls out of the oven and spread the garlic infused olive oil on the rolls.

Serve warm immediately. Store covered on the counter.

Enjoy!

Photo and text by Twincitiesherbs.

Borscht

Borscht is a traditional Ukrainian dish and is popular all over Eastern Europe. This iconic soup is an ideal soup for the winter. It is made with hardy root vegetables: potatoes, beets and carrots. These vegetables can be stored in a root cellar over the winter. The soup gets its gorgeous red color from the beets and zesty flavor from the Zacharka.. Zacharka is made with sautéing onions, carrots and beets and is briefly simmered in a tomato sauce mixed with vinegar. At the end, cabbage, garlic and beans are added. Put a dollop of sour cream and chopped dill in the soup. Traditionally, it is also served with Pampusky.

RECIPE

Serves 8 people

INGREDIENTS

Broth

1 lb beef bones or chicken bones or 2 large celery roots for vegetarian option
3 bay leaves
3 parsnips
1 onion
3 cloves garlic
1 heaping Tbsp black pepper corns
3 carrots
water

Soup

10 cups broth (vegetarian, beef or chicken)
lard or olive oil
2 strips bacon, chopped (optional)
3 potatoes (Yukon, Russet), peeled and cubed.
4 medium beets, match stick
2 larger carrots, peeled and shredded
1 onion, finally chopped
2 celery stalks, chopped
1 larger tomato, chopped
1 Tbsp tomato puree
2 cloves garlic, crushed
4 Tbsp ketchup
1 Tbsp vinegar
1/4 small savoy cabbage, deveined, shredded
1 cup dry cannelloni beans or 1 can (14 oz) with the liquid
salt and pepper to taste
fresh or dried dill

METHODS

1. Making the stock. In a large pot, combine all the stock ingredients and add water well covering all the ingredients. Bring to a boil, turn down and cook for 2 hours. (Omit if using canned broth)

2. Cooking the beans. Soak the beans overnight. Place the raw beans in a smaller dish and cover well with water. Next day remove the soaking water, discard. In a medium sized pot cook the beans in fresh water. Bring to a boil and turn down. Cook for 1 hours or until soft but not mushy. (Omit if using canned beans).

3. Preparing the vegetables. Potatoes (peel and small cubes). Chop the onions. Carrots (peel and grate through large greater holes). Beets (sliced and cut lengthwise). Chop the tomatoes. Slice the cabbage leaves thin. Chop the garlic. Chop the dill.

4. Heat a large soup pot, pour in the stock, add the potatoes. Bring to a boil, turn down and cook for 30 minutes.

5. Meanwhile, in a smaller frying pan, saute onion in a small amount of lard or oil for 5 minutes. Add and render the chopped bacon for 5 minutes. Add carrots, chopped celery, beets, vinegar, ketchup, tomato and tomato paste. Continue sauteing for another 5- 10 minutes or until vegetables are soft. Set aside. (This mixture is called Zacharka).

6. Add the Zacharka from earlier, garlic, cabbage and the beans to the potatoes stock mixture. Mix. Cook for 10 minutes.

7. Add the salt and black pepper. Let the soup rest covered for about 20 minutes before serving. The flavor deepens as the soup sits.

8. Serve hot with a dollop of sour cream and dill. Traditionally it is also served with rye bread or Pampusky.

Enjoy!

Photo and text by Twincitiesherbs.

Dried orange peel

Orange peel can be used for cooking and baking especially in the winter. The aromatic sweet orange peel gives a hint of bitter flavor to desserts and savory dishes alike. It doesn’t shout, it is there to balance the dishes. I like to use all five flavors when I cook and orange peel can be used for the bitter flavor. I especially like to add it in my desserts when I need just a hint of the bitter flavor. They can also be used in cocktails and mulling spices.

It is very easy to make dried orange peel! I collect peels throughout the winter. After I eat the oranges, I dry them. Use this recipe so you can have some on hand when you need it. Most oranges will work. Just remove any wet, fleshy parts that might have stayed on the peel.

RECIPE

INGREDIENTS

peel from organic, untreated oranges (washed)- I use navel oranges.

METHOD

1. Carefully peel an orange. Remove any wet, fleshy parts that might have stayed on the peel. Place the peels on a paper towel in a single layer and put them in a dry place. The top of the cupboard is great. Don’t layer them as they can get soggy. Dry them for 1 month.

2. If you don’t want to wait for an entire month for the peels to dry, you can just dry them in the oven. The peels can be baked at 200 F for 90 minutes. They should be brittle and dry. If they are soft, continue baking them.

3. You can use the whole peels or grind the dried peels in a blender. Whole peels will last longer, finally powder will have a shorter shelf life.

4. Store in an airtight container in a cool place. They last for about 6-12 months depending how coarse you grind them.

Text and photos by Twincitiesherbs.

New Year’s Resolution: a non- convetional approach

New Year’s Resolution

-An astrological approach

Every year, many people make New Year’s resolutions on December 31st for the following year. It is an opportunity to set personal goals to make life style changes like losing weight, starting an exercise routine or eating healthier foods. However, a survey by the Journal of Substance Abuse reveals that most New Year’s resolutions fail by mid March. Why are so many people unsuccessful?

Let’s look at this phenomena from a more unconventional perspective, astrology. I believe it is plausible that people fail to make these changes as they are not working with the energies of nature. If we worked with these energies, we could do things easier. Let’s look closer at what I mean.

Different cultures have been observing how nature effects human beings for thousands of years. One way to observe it is using astrology. Astrologists believe that the Universe is reflected inside our body. As above so below, we are the microcosm of the macrocosm meaning the Universe is reflected in every human being. Astrology offers us a road map for opportunity and growth. It observes 12 different signs throughout the year, each sign associated with a specific time period on Earth.

SO WHEN SHOULD WE START ?

From an astrological perspective, New Year’s resolutions could be more successful if people started after March 21st instead of starting on January 1st. The time period between January up until mid March is considered cold when we tend to want to curl up by a fire place and do more quite activities like reading a book. It is a time for deep internal movement.

However, there are some things we can do before March 21st to prepare for making big changes. I would like to briefly discuss things that we can do to transition more efficiently. These first few months could be used to nourish and rejuvenate the body, mind and spirit.

It’s winter and according to Western Astrology, the new year doesn’t start until March 21st. Right now it is time to rest, slow down and nurture our body, mind and spirit!

There are three zodiac signs before March 21st, the Aries season starts. These three signs are Capricorn, Aquarius and Pisces. Let’s discuss the seasons, Capricorn, Aquarius, Pisces and Aries.

CAPRICORN SEASON

It is early January and it is cold and gets dark early. However, we are in ambitious Capricorn season and can feel its relentless discipline. This sign invites us to set goals and build strong foundations. Capricorn season runs between December 21st and January 20th. This sign is associated with hard work and a strong drive for success, so it makes sense that people get excited and start working on their goals. Maybe this time would be a great opportunity to set goals, start something small and just try to get into a routine.

AQUARIUS SEASON

Then comes the rebellious Aquarius season between January 21st and February 18th. This is an intense energy! It is a great time for making plans that you might not have thought of doing before but not so much for actions. Aquarius is more about doing good for humanity instead for the self so most people will likely not follow their original plans. I honestly feel an intense energy stuck in my head during this time and do foolish things. Instead of forcing our plans to work, we should be grounding ourselves and restoring circulation – physically, mentally and emotionally. Lavender is a great remedy.

PISCES SEASON

The sign, the dreamy Pisces season starts on February 19th. Pisces is the last zodiac sign representing endings, emotional release and deep introspection. During these weeks unprocessed stress, subconscious patterns and stored emotions begin to surface. Many people might be just dreaming about their plans and might have given up all together by now. I tend to feel tired during this time. However, I would like to point out that this could be a great time to start dealing with these stuck emotions or starting some sort of a spiritual practice like meditation.

ARIES SEASON

If you want to make successful life style changes, I’d suggest starting after March 20th and take an advantage of the Aries season. Energetic Aries is ready to get you started on anything and move you through obstacles. It is just its nature! I usually get my energy back as nature is waking up. During Aries season, the weather starts warming up and we naturally want to move more and lose weight. It’s time to shed the accumulated fats and toxins from winter. This can explain why so many people give up before March 21st. Just make sure you pace yourself.

SUMMARY

Simply put, work with nature instead of working against it! According to Astrology, we could be more successful starting your new endeavors during Aries seasons in March than early January. The period from January to mid-March is cold. During this time, we tend to want to curl up by a fire place and engage in quiet activities like reading a book. I suggest to rejuvenate the body, mind and spirit. This is also a good time to do a spiritual practice. Begin with baby steps that lead to attainable goals for the rest of the year. Then start your activity that you dreamed up after March 21st, just make sure you don’t burn yourself out with all this available energy.

Of course, these are general guidelines, and as always everybody’s situation is unique. For a more personalized plan please see an astrologist!

All the best for your endeavors! Hope this will help.

Photo and text by Twincitiesherbs.

Source

http://www.Serenthehealer.com

Chicory, not just a coffee alternative!

I am in a face book group where somebody asked what our favorite herb right now was. I always have a hard time answering these questions as I have many favorites … but right now I can say with ease, it is chicory!

Chicory is known as a coffee alternative but it is not just a coffee alternative! It has an earthy, rich flavor and is caffeine free! It has a coffee like flavor and has many benefits. It would be beneficial for the body after eating all the rich foods during the holidays.

Chicory can help our digestion. The bitter flavor is especially helpful in removing the dampness that is caused by the rich, heavy meals and sweet foods. The dampness can adversely affect our digestive system. (1)

Chicory also contains Inulin, a prebiotic. Inulin can help feed the beneficial bacteria in the gut, that supports digestive and immune health.

Disclaimer: If you tend to have a drier, weaker body, drink chicory with caution or omit from your diet. (1)

RECIPE

INGREDIENTS

1 tsp chicory root -cut and sifted or powder (roasted if fine too)
1 cup of water
powdered cinnamon for serving (optional)
pinch of salt (optional)

METHODS

1. Boil the water and pour it over the chicory roots.

2. Strain.

3. Serve it hot with cinnamon sprinkled on top and a pinch of salt added.

Sources

1. Paul Pitchford. Healing with Whole Foods

Photo and text by Twincitiesherbs.

Merry Christmas!

I wish Everyone a very Merry Christmas! Thank you for being here!

Pfeffernüsse (German Spice Cookies)

Turn on your favorite holiday music, put on your apron and start baking! The recipe comes from Martha Stewart. These cookies are a big favorite in Germany and are called Pfeffernüsse, pepper nuts in English. The small, round shaped cookies are made with gingerbread spices and molasses and then are glazed on the outside. Martha also did a little twist to the original German cookie recipe and added red peppercorns. And the smell of all these spices in the kitchen …

I think the red peppercorns elevated these cookies to another level. Yes, the cookies are already well flavored with many spices but these sweet red peppercorns bring everything together. Red peppers come from a flowering plant, Schinus terebinthifolius and are not peppers but belong to the cashew family. They are readily available in specialty stores. Taste it, it has a very unique, pleasant flavor.

Why are these cookies called pepper cookies? The cookies are made with spices cinnamon, nutmeg, allspice, cloves, black pepper and they are essential part of the recipe. So make sure they are high quality and fresh. I bought the whole spices and ended up grinding them in a mortar.

The recipe asks for confectioners’ sugar to make the glaze. Make sure you use this type of sugar instead of just the regular powdered sugar. Confectioners’ sugar is lightly powdered sugar with starch added to prevent it from caking as it sits. I didn’t have any at home so I grounded granulated sugar quickly in the grinder and added cornstarch. (I added 1 tbsp cornstarch to 1 cup of ground sugar).

For glazing, try to use a taller, narrow dish to dip the cookies. You need vertical space for the glaze.

The recipe also uses alcohol called kirsch. I didn’t have any so I used Hungarian plum brandy. You can also substitute with dry vermouth, grappa, or white (aka silver) rum. It is optional of course. Just make sure you are not using any sticky-sweet red liqueur concoctions.

You can add edible glitter if you want to make the cookies more festive. I didn’t use it as I don’t have it.

Another change I made to the recipe was letting the dough sit in the refrigerator overnight. In Martha’s recipe, the cookies are baked immediately after they are assembled. However, traditionally, the cookies are put in the refrigerator for some time. It allows the flour to fully hydrate, prevents spreading and allows the complex spice flavors to meld and deepen.

I also tried letting the cookies sit overnight on the counter and this method worked well too. I prepared the cookies, put them on the cookie sheets and baked them the next day. While the dough is traditionally refrigerated, this method worked fine too. The cookies tasted the same. The only difference is that the cookies will expand and be bigger in size.

Like any gingerbread dough, you can eat these cookies immediately but will taste even better in a week. They just need a little time to soften and the spices to settle. Otherwise these are fabulous cookies, well worth the time and effort. They taste just like the cookies from Germany.

RECIPE

Please read comments above.

INGREDIENTS

Cake

2 1/4 cups unbleached all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon fresh ground cinnamon
1/2 teaspoon fresh ground allspice
1/4 teaspoon fresh ground cloves
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon fresh ground pepper
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1/4 cup unsulfured molasses
1 large egg, lightly beaten
1/2 teaspoon pure vanilla extract

Glaze

3 cups confectioners’ sugar
1/4 cup milk or water
1 teaspoon kirsch or other cherry-flavored liqueur (dry vermouth, grappa, or white (aka silver) rum, Hungarian pálinka) – optional

To decorate (optional)

Coarsely ground pink peppercorns
1 tsp edible glitter (optional)

DIRECTIONS

1. Preheat oven to 350 degrees. Grease 2 baking sheets. Take the butter out of the refrigerator.

2. In a medium bowl, sift together flour, baking soda and spices. Set aside.

3. In a medium sized bowl, cream eggs, brown sugar and molasses or until fluffy. Add in egg and vanilla, flour mixture; mix until just combined. Wrap the dough in a plastic bag and refrigerate overnight but at least for 3 hours.

4. Work in a cool space, maybe open the window. Remove the dough from the plastic wrap and immediately roll it into two strands, each 3/4 inch thick. Slice the rolls into 3/4 inch thick rounds and roll each round into a ball (each ball be about 3/4 inch large). Note: You can make them any size. Place the balls on the prepared baking sheet. Repeat process with remaining dough, spacing balls 1 1/2 inches apart. (Try to do this step as fast as possible so the dough doesn’t get too warm).

5. Baking. Bake, rotating sheets halfway through, until cookies are golden and firm to the touch with slight cracking, for about 10-15 minutes, depending on the size of the cookies. Transfer sheet to a wire rack to cool completely.

6. Glaze: Fit a rimmed baking sheet with a wire rack. In a medium bowl (tall and narrow), whisk together confectioners’ sugar, water and kirsch( if desired). Using a fork, dip each cookie in the glaze to coat. A quick dip and gentle shake off are all you need. Place on wire rack to dry. Repeat with remaining cookies.

7. To decorate (if desired): While the glaze is still wet, top cookies with a small pinch of peppercorns and the edible glitter.

8. Storage. Cookies can be stored in an airtight container at room temperature for up to 4 weeks (below 75 F).

Enjoy! Frohe Weihnachten!

Source

http://www.marthastewart.com/318226/pfeffernussen

Photos and text by Twincitiesherbs.