Strawberries in Lemon Lavender Syrup
Ingredients
Instructions
- 1 lb fresh strawberries
- 6 tablespoons water
- 1⁄4 cup fresh lemon juice
- 4 tablespoons sugar
- 3 tablespoons dried culinary lavender
- whipped cream
Instructions
- Rinse and drain strawberries. Hull and cut into halves or quarters into a big bowl and set aside.
- In a small saucepan over low heat, combine water, lemon juice, sugar and lavender and simmer, stirring occasionally, for about 3 minutes or until sugar is dissolved and lavender is infused. Remove from heat and strain the syrup, discarding the blossoms.
- Pour the strained syrup over the strawberries and toss gently to mix. Serve berries and syrup right away in nice glass bowls or stemmed glasses. Garnish with whipped cream.
- You can prepare the syrup in advance and let it cool. Toss with berries just before serving. Enjoy!
- Makes 4 servings.
Lavender Earl Grey Chocolate Truffles
Ingredients
Add loose tea and lavender to a tea diffuser or empty tea bag. Bring cream to a boil in a 1-qt. saucepan over medium-high heat. Remove from heat and add tea and lavender combo, and a dash of salt; steep for about 15 minutes. Remove the diffuser or tea bag and then return the infused cream to the saucepan over medium heat. Add the chocolate chips and lavender extract, stirring until the chocolate is completely melted and the mixture is smooth. Pour mixture into an 8" x 8" baking dish and cover with plastic wrap; put in refrigerator and let chill for at least 1 hour.
Once the mixture is completely cooled, remove from refrigerator and transfer to the bowl of a mixer fitted with a paddle. Beat on medium speed until smooth, about 1 minute. Let set for 5 or so minutes.
Using a teaspoon, scoop small amounts of the mixture and then roll by hand into balls. It’s OK if they aren’t perfect. Place balls on a baking sheet lined with parchment paper and refrigerate until chilled.
While the truffles are cooling,add ground almonds to a shallow bowl. Once the truffles are cooled, roll them in the ground almonds until evenly coated. (Optional: then roll in cocoa powder) Place truffles on a plate or shallow bowl and keep in the refrigerator until ready to serve.
- 3⁄4 cup heavy cream
- 2 tsp loose Earl Grey tea (or 2 )Earl Grey tea bags
- 1 tbsp. dried lavender
- salt
- 12 oz. semisweet chocolate chips
- 1⁄2 tsp. lavender extract (or vanilla extract)
- 1 1⁄2 cups lightly toasted/salted almonds, finely ground
- Cocoa powder (optional)
Add loose tea and lavender to a tea diffuser or empty tea bag. Bring cream to a boil in a 1-qt. saucepan over medium-high heat. Remove from heat and add tea and lavender combo, and a dash of salt; steep for about 15 minutes. Remove the diffuser or tea bag and then return the infused cream to the saucepan over medium heat. Add the chocolate chips and lavender extract, stirring until the chocolate is completely melted and the mixture is smooth. Pour mixture into an 8" x 8" baking dish and cover with plastic wrap; put in refrigerator and let chill for at least 1 hour.
Once the mixture is completely cooled, remove from refrigerator and transfer to the bowl of a mixer fitted with a paddle. Beat on medium speed until smooth, about 1 minute. Let set for 5 or so minutes.
Using a teaspoon, scoop small amounts of the mixture and then roll by hand into balls. It’s OK if they aren’t perfect. Place balls on a baking sheet lined with parchment paper and refrigerate until chilled.
While the truffles are cooling,add ground almonds to a shallow bowl. Once the truffles are cooled, roll them in the ground almonds until evenly coated. (Optional: then roll in cocoa powder) Place truffles on a plate or shallow bowl and keep in the refrigerator until ready to serve.
Lavender Earl Grey Cookies with Lemon Glaze
Ingredients
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a spice grinder (or clean coffee grinder) blend the culinary lavender and tea together for 5-6 seconds
Cream together the butter and sugar until fluffy about 2 minutes. Beat in the egg and vanilla. Add the flour, baking soda, baking powder, salt, and tea/lavender mix. Beat until combined
Roll balls from heaping tablespoons of dough and place on the prepared cookie sheet. Using a large spoon, gently press down on the dough to flatten it just a bit.
Bake for 10-11 minutes, or until the cookies are lightly golden brown on the bottom and pale on top. Remove from the oven and once slightly cooled, transfer to a cooling rack and let cool.
Lemon Glaze
In a small bowl, mix together the powdered sugar and lemon juice. Add 1-2 tablespoons of water as needed to thin out the glaze until it reaches drizzling consistency.
Using a spoon, drizzle the lemon glaze over the cooled cookies. Let the glaze firm up before storing the cookies.
- 1 cup salted butter, room temperature
- 1 ½ cups granulated sugar
- 1 egg
- 1 teaspoon lavender extract (or vanilla extract)
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon dried culinary lavender
- 1 Tablespoon of loose earl grey tea (or 3 earl grey tea bags)
- 1 cup powdered sugar
- 1 ½ tablespoons lemon juice (about ½ lemon)
- 1-2 tablespoons water
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a spice grinder (or clean coffee grinder) blend the culinary lavender and tea together for 5-6 seconds
Cream together the butter and sugar until fluffy about 2 minutes. Beat in the egg and vanilla. Add the flour, baking soda, baking powder, salt, and tea/lavender mix. Beat until combined
Roll balls from heaping tablespoons of dough and place on the prepared cookie sheet. Using a large spoon, gently press down on the dough to flatten it just a bit.
Bake for 10-11 minutes, or until the cookies are lightly golden brown on the bottom and pale on top. Remove from the oven and once slightly cooled, transfer to a cooling rack and let cool.
Lemon Glaze
In a small bowl, mix together the powdered sugar and lemon juice. Add 1-2 tablespoons of water as needed to thin out the glaze until it reaches drizzling consistency.
Using a spoon, drizzle the lemon glaze over the cooled cookies. Let the glaze firm up before storing the cookies.
Lavender Blackberry Scones
PC: Oregon Berries
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon dried lavender
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup cold unsalted butter, cut into small cubes
- 1 large egg, lightly beaten
- 3/4 cup cold buttermilk
- 1 cup fresh blackberries(you can used thawed and drained berries from the freezer although the scones will have a more purple color)
- 1 beaten egg and granulated sugar for sprinkling on top before baking
Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, sift together flour, sugar, lavender, baking powder, baking soda, and salt. Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal. Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes. In another bowl, combine egg and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the blackberries.
Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares. Reshape and roll dough to create more scones with excess scraps. Place on an ungreased baking sheet. Brush lightly with beaten egg and sprinkle with granulated sugar. Bake for 15-18 minutes or until golden brown on top. Serve warm. Scones are best the day they’re made, and though they can be frozen and lightly reheated in the oven if you need a future treat.
Recipe by Joy the Baker
Lavender Brownies
Ingredients
Instructions
Heat oven to 350°F.
Line a 9x9-inch pan with aluminum foil
Microwave the chocolate and butter in a large microwaveable bowl on high for 2 minutes or until butter is melted. Stir until the chocolate is completely melted. Mix the ground lavender and sugar together and then stir into the butter/chocolate mix. Stir in the eggs and vanilla. Add flour and nuts; mix well.
Pour into pan and then bake for 45-50 min. or until a knife inserted in the center comes out mostly clean. Cool completely. Remove brownies from pan, peel off foil, and then cut into squares. Sprinkle with sea salt and a few lavender buds for decoration.
- 4 oz unsweetened chocolate
- 3/4 cup butter (1.5 sticks)
- 2 cups sugar
- 1 teaspoon ground culinary lavender
- 3 eggs
- 1 tsp. vanilla
- 1 cup flour
- 1 cup coarsely chopped pecans
- 1 teaspoon sea salt
Instructions
Heat oven to 350°F.
Line a 9x9-inch pan with aluminum foil
Microwave the chocolate and butter in a large microwaveable bowl on high for 2 minutes or until butter is melted. Stir until the chocolate is completely melted. Mix the ground lavender and sugar together and then stir into the butter/chocolate mix. Stir in the eggs and vanilla. Add flour and nuts; mix well.
Pour into pan and then bake for 45-50 min. or until a knife inserted in the center comes out mostly clean. Cool completely. Remove brownies from pan, peel off foil, and then cut into squares. Sprinkle with sea salt and a few lavender buds for decoration.
Lemon Lavender Bundt Cake
Recipe by Pam Baker
This is a variation of my Mom's much-loved Rum Cake
Ingredients
For the Cake:
For the Lemon Glaze
Directions:
For the cake
Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray and then lightly flour.
Mix together cake mix, pudding mix, water, oil, lemon zest, lemon juice, and eggs and mix well to combine.
Pour into the prepared pan and bake until a toothpick or knife inserted comes out clean, about 40 minutes.
Using a long wooden skewer, poke holes in the top of the cake about 1" apart, all the way to the bottom. Do not remove from the pan. Follow the directions below for adding the glaze.
For the glaze
Mix the sugar and the lemon juice and heat until the sugar dissolves into a syrup. Do not add the lemon zest and lavender yet.
Pour 1/2 of the glaze over the cake while it's still in the pan. Let the cake rest for 15 minutes and then invert the pan over a plate and carefully remove the cake from the pan onto the plate.
Mix the other half of the syrup with the lemon zest and lavender buds. Heat in a small pot and let it reduce about 1-2 minutes until slightly thickened.
Remove from the heat, wait about 15 seconds, and then pour the syrup with the zest and the lavender buds in it over the top of the cake and allow to cool.
This is a variation of my Mom's much-loved Rum Cake
Ingredients
For the Cake:
- 1 package yellow cake mix
- 3.4 ounce pkge instant vanilla pudding mix
- 2/3 cup water
- 1/2 cup olive oil
- 2.5 teaspoons lemon zest
- 1 teaspoon dried culinary lavender buds, crushed
- 1/3 cup fresh lemon juice
- 4 large eggs
For the Lemon Glaze
- 1/2 cup sugar
- 5 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp crushed, dried culinary lavender buds
Directions:
For the cake
Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray and then lightly flour.
Mix together cake mix, pudding mix, water, oil, lemon zest, lemon juice, and eggs and mix well to combine.
Pour into the prepared pan and bake until a toothpick or knife inserted comes out clean, about 40 minutes.
Using a long wooden skewer, poke holes in the top of the cake about 1" apart, all the way to the bottom. Do not remove from the pan. Follow the directions below for adding the glaze.
For the glaze
Mix the sugar and the lemon juice and heat until the sugar dissolves into a syrup. Do not add the lemon zest and lavender yet.
Pour 1/2 of the glaze over the cake while it's still in the pan. Let the cake rest for 15 minutes and then invert the pan over a plate and carefully remove the cake from the pan onto the plate.
Mix the other half of the syrup with the lemon zest and lavender buds. Heat in a small pot and let it reduce about 1-2 minutes until slightly thickened.
Remove from the heat, wait about 15 seconds, and then pour the syrup with the zest and the lavender buds in it over the top of the cake and allow to cool.
Lavender Lemon Shortbread Mini Cookies
Ingredients
Ingredients
- 1/3 cup granulated sugar
- 2/3 cup butter soft
- 1 tsp ground culinary lavender
- 1 tsp lemon zest
- 1 and 1/2 cup flour
- 1/2 cup powdered sugar
- 3 tbsp lemon juice
- Culinary lavender bud, whole
- In a bowl, cream together the sugar and butter in mixer
- Add the lemon zest and lavender.
- Add the flour and blend dough until it holds together.
- Cool in the fridge for ½ hour.
- Preheat the over at 400F and prepare a baking sheet with a silicone mat or parchment paper.
- Roll small bite-sized balls of dough and slightly compress with the back of a spoon
- Bake for 8 minutes or until it is slightly golden.
- In a small bowl, combine icing sugar and lemon juice. Whisk until smooth.
- Dip the tops of the cooled lavender lemon cookies and sprinkle with a few lavender buds
Lavender Salted Caramel Fudge
Source: Boulderlocavore.com
Part 1: The Fudge
Ingredients for Chocolate Lavender Fudge
Part 2: The Topping
Ingredients for Salted Caramel Top:
Part 1: The Fudge
Ingredients for Chocolate Lavender Fudge
- 32 ounces (2 ½ cups) Semi-Sweet Chocolate Chips
- 30 ounce can Sweetened Condensed Milk
- 6 tablespoons Unsalted Butter
- 2 tablespoon Culinary Lavender, finely ground (in a spice grinder, clean spice grinder or with a mortar and pestle).
- Line a 9 by 9 inch square baking pan with foil. Set aside.
- Place all ingredients into the top of a double boiler or heatproof metal bowl over a pot of boiling water. Stirring often, allow the chocolate chips and butter to melt and combine all into a smooth, creamy mixture.
- Spoon the mixture into the prepared pan and smooth top. Cover with plastic wrap and chill in the refrigerator a few hours until set, or overnight.
Part 2: The Topping
Ingredients for Salted Caramel Top:
- 1 teaspoons Sea Salt granules, Grey Salt or flaked finishing salt
- 2 teaspoon Culinary Lavender
- 2 cup Granulated Sugar
- 8 tablespoons Unsalted Butter
- 1/2 cup Heavy Whipping Cream
- Remove the lavender fudge from the refrigerator to sit at room temperature while the caramel is prepared. In a small bowl mix together the finishing salt and lavender for the top of the caramel; set aside.
- Place sugar in a heavy saucepan over medium-high heat. Allow sugar to warm until it begins to melt (approximately 5-8 minutes). Begin to stir the sugar to hasten melting and ensure no burning; stir until fully liquefied (approximately 10-12 minutes from starting to heat the sugar).
- Reduce heat to medium and add the butter. It will splatter so be careful to avoid getting burned. Stir to fully melt and incorporate the butter.
- Slowly drizzle the cream into the caramel mixture, again it will splatter. Stir to fully mix together. Remove from heat and allow to cool only for 3 to 4 minutes (if it cools longer it will begin to set and not spread on top of the fudge).
- Spread the caramel on the top of the fudge quickly, smoothing it evenly over the top. Quickly sprinkle the salt and lavender mixture on the top of the fudge before it sets. Return to the refrigerator to set for a few hours.
- Remove the fudge from the refrigerator to cut it. Lift the fudge in the foil out of the 9 by 9 inch pan. The caramel top will be firm but can be cut and will soften when at room temperature. Cut the fudge into ¾ inch by ¾ inch pieces. Wrap in candy foil or serve straight away!
