cardamom Archives - A Calculated Whisk

Grain-free Spiced Chocolate Torte

November 30, 2016 By Becky 40 Comments

This grain-free spiced chocolate torte is a great to end a festive dinner. It will satisfy any chocolate lover, but also has a delectable hint of spice.

Thanksgiving is over, and I’m planning to top everything with pomegranate arils from now until the end of the year. This grain-free spiced chocolate torte, of course, is no exception.

I love using warming spices like cinnamon and cardamom to make desserts smell and taste extra festive during the holiday season. However, I’m also a huge lover of chocolate. I didn’t want to choose between my love of chocolate and my love of a little seasonal spice, so I decided to combine the two into a spiced chocolate torte.

This torte has a perfect texture and crumb thanks to a combination of almond flour and tapioca flour from Bob’s Red Mill. Those two flours are my go-to for grain-free baking year round. The almond flour, which is made of whole, blanched sweet almonds, provides the tenderness and richness that every torte needs. And since Bob’s Red Mill almond flour is super finely ground, there’s no need to sift it before using! As an extra bonus, almonds are packed with healthy monounsaturated fats and protein, but are low in carbohydrates (and are naturally gluten free).

Cardamom Coffee Fudgesicles

July 25, 2016 By Becky 19 Comments

These cardamom coffee fudgesicles are like the perfect iced mocha in creamy popsicle form. The cardamom gives them a uniquely enticing flavor.

I finally got a popsicle mold! I’ve been trying to avoid single-use kitchen gadgets, but I just couldn’t help myself. Since getting the mold about a month ago, I think I’ve made these cardamom coffee fudgesicles five times. I had to make sure the recipe made just the right number of popsicles and had just the right amount of cardamom. Also, they kept getting eaten before I could get them photographed!

By the way, photographing popsicles in the summer is not easy! I didn’t plan ahead, so we didn’t have any ice made to set up a cold plate like this. I decided I’d just go for it and be super quick, but the pops were melting even faster than I expected.

I freaked out a little because I didn’t want to lose all five of the ones I was snapping pictures of, so I stuck four of them back in the freezer and left one out to photograph.

Grain-free Spiced Shortbread

December 23, 2015 By Becky 9 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This grain-free shortbread is easy to make in just one bowl without getting out the mixer. The cookies are addictively crunchy around the edges and chewy in the middle, and their subtly spiced flavor is perfect for the holidays.

My mom sent our Christmas presents down early and told us we didn’t have to wait until the big day to open them. Mine was a copy of Ruth Reichl’s newest book, My Kitchen Year: 136 Recipes that Saved My Life, which centers around what Reichl cooked after the sudden closure of Gourmet magazine.

I was only about 3 pages in when I felt tears welling up in my eyes. When Ben asked what was wrong, at the time I had to admit that I was crying over the end of a magazine that I had subscribed to for just under 12 months, during its very last year in 2009.

In retrospect, it probably wasn’t just that. There’s something about the holidays that brings my natural tendency toward nostalgia right to the surface. I think I was really crying because change is hard, and the book reminded me of that fact in a sudden and poignant way. I love being here in Chattanooga, but wish I could simultaneously be in Massachusetts and see my family for the holidays.

Reichl says in her book that “when you pay attention, cooking becomes a kind of meditation.” That’s definitely how it feels for me whenever I can manage not to rush.

Vanilla Chai Spiced Ghee + Chai Ghee “Latte” (Whole30 Day 26)

January 27, 2014 By Becky 8 Comments

I am so obsessed with ghee. Ever since I followed Nom Nom Paleo’s instructions and made my first batch, it’s been a staple in my kitchen. First of all, it smells amazing. Second, it’s easy to make. Third, it has a high smoke point, which means it won’t burn like butter does during high-heat cooking. Fourth, it tastes great with everything. And bonus–it’s lactose and casein free.

I’ve even been putting a teaspoon or so of ghee and coconut oil in my morning coffee (inspired by Stupid Easy Paleo). After a short blitz with the immersion blender, it’s foamy like a latte. Delicious. Basically, ghee is saving my Whole30 life.