• Desserts with Herbs Recipes

    Desserts With Herbs Recipes Infographic

    We recently published an article called, Best Herbs for Desserts. If you liked the idea of herb-infused desserts, keep reading! This article provides the recipes for delicious desserts that add pops of herbal flavor. Why not try one out this holiday season?

    Motherearthliving.com provided the following desserts with herbs recipies, including pears poached with rosemary and chestnut whipped cream, three-seed cookies with citrus-flavored herbs, and chocolate ice cream with anise-flavored herbs.

    Pears Poached with Rosemary and Chestnut Whipped Cream

    IngredientsDesserts with Herbs Recipes image

    • 6-8 firm, ripe pears
    • About ¾ to 1 bottle full-bodied red wine
    • 1 cup port wine
    • 2-3 pieces lemon peel
    • Two 3 inch sprigs fresh rosemary
    • 1/3 cup sugar


    1. Peel pears, leaving the stems on
    2. Combine the rest of the ingredients in a stainless or enamel pan. It should be large enough to hold pears and it should be deep enough so that the wine covers at least 2/4 of the pears when they are standing.
    3. Bring the wine (without the pears) to a boil and then reduce to a simmer
    4. Add pears
    5. Poach for about 25 minutes, turning the pears occasionally so they color evenly, until they are tender but firm
    6. Remove the pears from the liquid and cool on a platter
    7. Remove rosemary springs from the liquid
    8. Reduce poaching liquid by half and cool to room temperature
    9. Serve pears with liquid and garnish with fresh rosemary sprigs (optional)

    Three-Seed Cookies with Citrus Flavored Herbs


    • 3 sticks (1 ½ cups) unsalted butter, softened
    • 1 cup light brown sugar
    • 1 cup sugar
    • 4 large eggs
    • ½ teaspoon orange or lemon oil (optional)
    • 1 teaspoon orange or lemon zest
    • ½ cup packed orange mint or lemon balm leaves, or 1/3 cup lemon verbena leaves
    • 2 cups unbleached flour
    • 1 cup with or whole-wheat pastry flour
    • ¾ teaspoon salt
    • 1 ½ teaspoons baking soda
    • ½ cup rolled oats
    • ¼ cup poppy seeds
    • ¼ cup sesame seeds
    • ¼ cup flax seeds


    1. Preheat oven to 350 degrees
    2. Lightly butter 2 baking sheets
    3. In a large bowl, food processor, or mixer, beat butter with white and brown sugars until blended and fluffy
    4. Beat in eggs, one at a time
    5. Add citrus oil, vanilla, zest, and herbs and blend well
    6. In a mixing bowl, combine the flours, salt, baking soda, oats, and seeds. Add dry ingredients all at once to the wet and blend well
    7. Drop dough on the baking sheets in rounded teaspoons at least 2 inches apart
    8. Bake until golden brown on the edges (about 10-12 minutes)
    9. Remove from baking sheets and cool on baking racks

    Chocolate Ice cream with Anise Flavored Herbs


    • 2 cups mile
    • 2 cups whipping cream
    • 1 cup sugar
    • ½ cup packed whole anise or Thai basil leaves
    • 6 extra-large egg yolks
    • 2 ounces unsweetened chocolate, broken into pieces
    • 6 ounces semi-sweet chocolate, broken into pieces


    1. Combine mile with 1 cup of whipping cream, sugar and anise or basil in a 2-quart, heavy bottom non-reactive saucepan
    2. Bruise the leaves against the side of the pan with a wooden spoon
    3. Bring contents in the pan to a simmer and remove from heat
    4. Cover and let the herbs steep in the liquid for 30 minutes


    1. Strain infused cream through a large sieve, pressing on herb leave to extract their essence
    2. Return warm infused cream to the pan, reserving about 1 cup
    3. Lightly whisk eggs in a small bowl
    4. Add about half of the reserved cup of the warm cream to eggs and whisk
    5. Add remaining cream and whisk again


    1. Whisk egg and cream mixture into the saucepan and gently reheat the infused cream over low heat
    2. Cook while continuously stirring until custard lightly coats a metal spoon (about 5 minutes)
    3.  Remove from heat


    1. Melt the chocolate
    2. Whisk in about half of the melted chocolate into the custard
    3. Add the rest of the chocolate to the custard in 3 parts
    4. Gradually add the chocolate to the custard to keep it from getting grainy


    1. Strain the mixture into a bowl
    2. Cool to room temperature and chill
    3. Stir in the remaining 1 cup whipping cream
    4. Freeze according to ice-cream maker instructions

    The following recipes are credited to the article, Herb-Infused Dessert Recipes, by Diana De Cicco from sheknows.com:

    Basil Olive Oil Cake


    • 3 cups all-purpose flour
    • 1-½ tablespoons finely minced fresh basil
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1-½  granulated sugar
    • ½ cup extra virgin olive oil
    • ½ cup fat free milk
    • ¼ cup fresh lemon juice
    • ½ teaspoon vanilla extract
    • 3 large eggs
    • Olive oil for drizzling
    • Fresh basil leaves for garnish (optional)


    1. Preheat oven to 350 degrees
    2. Coat a 10-inch tube pan with cooking spray
    3. Dust with flour, shaking out excess
    4. In a large bowl, mix flour with basil, baking powder, baking soda, and salt
    5. In a second large bowl, beat sugar with oil, milk, lemon juice, vanilla, and eggs until well combined
    6. Beat flour mixture into egg mixture until there are no lumps
    7. Pour batter into prepared pan and bake for 40 to 45 minutes or until a toothpick comes out clean
    8. Remove pan from oven and let cool
    9. To serve, drizzle just a little oil over a slice of cake and top with fresh basil leaf

    Lavender BlondiesDesserts with Herbs


    • 1 cup sifted all-purpose flour
    • ½ teaspoon baking powder
    • 1/8 teaspoon baking soda
    • ½ teaspoon salt
    • 1/3 cup unsalted butter, melted
    • 1 cup packed light brown sugar
    • 1 egg
    • 1 tablespoon vanilla extract
    • ½ cup chopped walnuts
    • 1-½ tablespoons finely minced lavender


    1. Preheat oven to 350 degrees
    2. In a medium-sized bowl, combine flour with baking powder, baking soda, and salt
    3. In a large bowl, beat melted butter and brown sugar. Beat in egg and vanilla
    4. Beat in flour mixture until well combined then stir in nuts and lavender
    5. Pour batter into an 8×8 inch pan and bake 20-25 minutes
    6. Remove and let cool before cutting


    Favorite Products…

    The Herbal Kitchen Cover ImageLearn more herbal recipes with The Herbal Kitchen by Kami McBride. This book has over 250 recipes using herbs to enhance you health and digestibility of your food.



    Poached Pears Recipe from Mother Earth Living

    Three-seed Cookies Recipe from Mother Earth Living

    Chocolate Ice Cream from Mother Earth Living

    “Herb-Infused Dessert Recipes” by Diana De Cicco

    “Pear Fruit” photo courtesy of SOMMAI, freedigitalphotos.net

    “Lavender Went In The Measuring Spoon” photo courtesy of Praisaeng, freedigitalphotos.net

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  1. […] Also, if you want to learn more fun recipes like the ones in this article,  Check out “Desser… […]

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