Tag Archives: culinary lavender

Lavender Coconut Blueberry Chia Muffins

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We had a fabulous “Soft Opening” weekend! I want to thank all our wonderful visitors that dropped by to enjoy our Spring Celebration with us! This cute couple enjoyed a picnic, others strolled around the garden, many paused to “destress” blowing bubbles with friends & family! Being out in nature is a wonderful tonic to help destress & relax, and that’s just what I experienced this weekend, along with all the visitors. The humming birds were so delightful to watch, fluttering around us, in the warm sunshine & fresh country air 🙂 Heavenly!! I was thrilled that the Pear Orchard adjacent to our lavender farm was at it’s peak beauty for our soft opening weekend!

Spring Cheers!!! 🙂

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IMG_0283IMG_0280IMG_0203Just for laughs 🙂 I took this pic of Cas, on his first visit to our lavender farm! Cool dude!

Here is a recipe of my favorite snack muffin that I carry alone with me when I’m out working “on the farm”! I am baking up 2-3 dozen to freeze, then I’m sure to have a high energy, tasty snack after “digging in the dirt” and tending my Lavender Farm! I hope you will enjoy it as much as I do 🙂

The combined flavors of coconut, culinary lavender, vanilla, and blueberries give this muffin a delicious, tasty, mouth-watering aromatic flavor that you can’t resist!! Coconut flour is an excellent non-grain alternative, with a mild coconut flavor. The coconut flour and chia seeds add a powerhouse of energy, omega 3’s, protein, and fiber, that will keep you powered as you “dig in the dirt” tending your garden. This recipe is GF and Dairy Free!  Good eats <3

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Lavender Coconut Blueberry Chia Muffins
Author: 
Recipe type: (GF and Dairy Free) Healthy Muffins
 
Lavender Coconut Blueberry Chia Muffins are delicious, and filling. Perfect for breakfast on the run, or a snack at tea time. Coconut flour is an excellent, healthy non-grain alternative, with a mild coconut flavor that works great combined with culinary lavender, blueberries, and vanilla. Enjoy!
Ingredients
  • 1 cup organic coconut flour
  • ½ tsp sea salt
  • 1 tsp baking soda
  • 1 Tablespoon ground culinary lavender(I used our Signature Blend-English Lav.)
  • ½ cup + 2 tablespoons raw honey
  • 1 cup coconut milk
  • 5 eggs (I used 3 whole and 2 whites only)
  • 4 Tablespoons organic coconut oil, melted
  • 4 tsp vanilla extract
  • 4 Tablespoons organic Chia Seeds (I used 2 Tablespoons ground Chia Seeds)
  • 1 cup fresh organic blueberries (I used 1 cup dried blueberries)
Instructions
  1. Preheat oven to 350 degrees. Place coconut flour, salt and baking soda in mixing bowl. In a separate bowl, whisk honey, coconut milk, eggs, coconut oil and vanilla. Gently stir wet mixture into dry ingredients, and then add ground chia seeds & blueberries. Pour batter into greased or lined muffin tins, filling ¾ full. Bake for 25 minutes until muffins begin to turn golden brown and cooked through. Immediately remove from tins and cool on rack. Enjoy with a cup of your fav beverage :-) Recipe adapted from Nutiva.com.

Lavender Coconut Blueberry Chia Muffins

Makes 1 doz. muffins.
Coconut flour is an excellent non-grain
alternative, with a mild coconut flavor. This recipe is GF and Dairy Free!

1 cup organic Coconut Flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 Tablespoon ground culinary lavender(I used our Signature Blend-English Lavender)
1/2 cup + 2 Tablespoon raw honey
1 cup coconut milk
5 eggs (I used 3 whole & 2 egg whites only)
4 Tablespoon organic Coconut Oil, melted
4 teaspoon vanilla extract
4 Tablespoon organic Chia Seeds (I used 2 Tbsp ground Chia Seeds)
1 cup fresh organic blueberries (I used 1 cup dried blueberries)

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Preheat oven to 350 degrees. Place coconut flour, salt and baking soda
in mixing bowl. In a separate bowl, whisk honey, coconut milk, eggs, coconut oil
and vanilla. Gently stir wet mixture into dry ingredients, and mix in ground
chia seeds & blueberries. Scoop batter into greased or lined muffin tin,
filling 3/4 full. Bake for 25 minutes until muffins begin to turn golden brown
and cooked through. Immediately remove from tins and cool on rack.

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Gently stir wet ingredients into dry ingredients, and then add ground Chia Seeds & blueberries. (It will look really wet at first, then instantly the coconut flour will absorb the liquids as you blend it all together)

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Scoop batter into greased or lined muffin tins, filling 3/4 full. Bake for 25 minutes until muffins begin to turn golden brown. I like to insert a tooth pic to check center of muffins, and if tooth pic comes out clean then muffins are done. Immediately remove from tins and cool on rack.

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Enjoy a warm muffin with a soothing cup of tea or coconut milk..breathe & relax a few moments. I love adding the delicious aromatic flavor of lavender to my culinary delights!! The combined flavors of lavender, blueberries, vanilla, honey and coconut milk lend an amazing delicious flavor to these Lavender Blueberry Chia Muffins.  And the coconut flour and chia seeds adds a powerhouse of energy, omega 3’s, and fiber, that will keep you reaching for another one at snack-time 🙂    (Recipe adapted from Nutiva.com)

What’s you favorite lavender recipe?
XX Lavender Lady

 

Irish Soda Bread With Culinary Lavender

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The addition of English culinary lavender, our “Signature Blend, gives this Irish Soda bread a lovely delicate, floral note! The wonderful flavor combination of  lavender, honey, and raisins delightfully enhances an old favorite comfort food of mine! I love baking, and the amazing delicious released aroma of fresh baked bread that fills my home! It always evokes memories of my childhood at age five, walking into my Grandfather’s bakery in Juneau, Alaska selecting fresh baked breads and pastries! Awww…such heavenly aroma & flavor!! I wonder if my Grandfather ever baked with culinary lavender? Lavender has been used in cooking for centuries.

There are two varieties that we grow and use for culinary, one is English lavender known as, Lavandula angustifolia, also known as the True Lavender, and L. X-intermedia, Provence, a hybrid. In this recipe I’ve used English lavender, our Signature Blend, because it has low camphor content, and lends a more delicate floral note to culinary dishes. Provence has more camphor content, and lends a more bold, savory herb flavor, which I like in Focaccia Breads, herb breads, and meat dishes. Maybe you’ll consider planting a few cultivars of culinary lavender in your herb garden this spring. A delicious edible flower, and a perennial too! (If Provence culinary lavender is all you have, just use 1 Tbsp)

Happy baking!

IRISH SODA BREAD

3 1/2 cups flour (3 white – 1/2 whole wheat)
1 teaspoon salt
1 teaspoon baking soda
2 Tablespoons English culinary lavender

2 Tablespoons honey
1  1/4 cup buttermilk
1 egg
1 cup raisins (I added gobs, 1 1/2 cups; in this case, more is better)

Preheat oven to 400 degrees.
Sift all dry ingredients in a large bowl. Beat the egg and honey together in a small bowl or cup.
Make a well in the middle of the dry ingredients, and add buttermilk, egg, honey, and raisins.


Mix together with a fork until flour is combined and the dough is sticky. If the dough looks too dry, add 1-2 Tablespoons more buttermilk until it begins to form a sticky dough. (do not over mix)
Turn out on a well floured surface and knead until soft, about 8 times.(Use extra flour if necessary to prevent the dough from sticking to your fingers. I like to use a spreader-spatula as I knead the dough, pulling more flour around the dough if it begins to stick)Again don’t over mix. Just like making biscuits, if you over mix, the dough becomes tough.

Pat dough into a round loaf, and put into your large cast iron skillet that has

“Cornmeal” sprinkled in the bottom. (you could also bake it on a cookie sheet)

Brush the top of the loaf with remaining small amount of egg/honey/buttermilk.

This helps the loaf have a rustic golden brown color.

Slash a cross like this X or # in the top with a sharp knife about 1/2′”deep,  to bless your loaf  🙂

Bake for 15 minutes at 400 degrees, and then reduce the heat to 375 degrees, and bake another 25-30 minutes.

It should be done when you tap the top of the loaf with your finger, and it sounds hollow, “the thump test”!
This bread should be eaten the same day it is made, with gobs of butter, or my favorite Lavender butter, or molasses/butter blend drizzled on top of each slice. Ahhh…extremely delish!! Enjoy the flavor and the delightful aroma that fills your home & soul! Baking always has extreme therapeutic, healing powers that lifts my spirit, and brings a Smile! 🙂 Enjoy!

Adapted from:mycatholickitchen.com

Lavender Butter

1/4 lb unsalted butter room temp
1 tablespoon honey
1 tablespoon dried culinary “Provence culinary lavender buds, finely
ground in a spice grinder

Place the butter, honey and lavender in the bowl of a food processor. Pulse until just combined. Transfer to a sheet of parchment or wax paper. Roll into a 1-inch-wide log. Refrigerate or freeze. This butter makes a great compliment to breads, muffins, scones, and even sweet cornbread!

Recipe adapted from The Lavender Cookbook by Sharon Shipley

 

Sunny Lemon and Lavender Scones

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Packer Orchards and Bakery is making incredibly delicious Lavender Scones, with Lemon Glaze. They are Yummy!! Tammy also makes other scrumptious pastries including Marionberry scones 🙂 She sells these and much more at her farm stand off Hwy 35 S, just past Odell exit.
Lavender lemon scones. Made with a mixture of Hood River Lavender‘s culinary English and Provence lavender.
 — at Packer Orchards and Bakery, If you are in the Portland area visit them at the PORTLAND FARMERS MARKET.

Lavender Current Scones (Lavender Lady’s Favorite)

2 cups Pastry flour

1/4 cup baker’s sugar

1 Tbsp. baking powder

1/4 tsp. salt (coarse kosher salt)

1/3 cup cold butter, cut into pieces

1 cup heavy whipping cream

1 tsp. lemon zest

2 tsp. to 1 TBS dried lavender(I use 2 tsp English & 1 tsp Provence)

1/2 cup currants

2 Tbsp. whipping cream or 1 egg white (beaten)

Preheat oven to 375. Combine flour, sugar, baking powder & salt together (sift). Use a pastry blender and add the cold butter until the consistency is coarse and crumbly. Add 1 cup whipping cream, stirring just until moistened. Now add the half cup of currants, lavender, and orange zest. Turn out on lightly floured surface, and knead 4 or 5 times (don’t overwork your dough). Chill for 30 min. Roll out 3/4 inch thick and cut with round biscuit cutter. Place each scone about 2 inches apart on a nonstick baking sheet that has been covered with parchment paper. Brush the tops of the scones with the remaining 2 Tbsp. of whipping cream or egg white. Sprinkle with sugar and few lavender flowers. Bake at 375 for 15 min. or until golden brown. Serve warm with Devonshire cream and jam, or drizzle with lemon glaze.  Yields: 1 dozeen

Lemon Glaze:

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • 1 tablespoon unsalted butter
  • 1 lemon, zest finely grated
  • You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Share Some Lovin’…Ma Cherie!

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 With Valentine’s Day around the corner, I think about Love & Chocolate… especially Chocolate Cake! Awww…”Ma Cherie”!! 

It’s time to pull out me favorite “Heart” shaped baking pan, that was handed down from my Grandfather Carson. He was a Pastry Chief, owner of “Carson’s Bakery” in Juneau, Alaska, from 1936-1974. And for two years he was head Baker on the Alaskan Ferry Boat.

I was born in Juneau, and one of my childhood memories was a trip to Grandpa Carson’s Bakery for fresh baked Maple Bars! OMG… The amazing aroma filled his bakery, and such a luscious, melt in my mouth sweet aromatic taste!! I can hardly resist Maple Bars to this day 🙂 That started my love for baking, I’m sure!

Grandpa’s Heart pans are well “loved”, like the velveteen rabbit, with many years of use baking Heart cakes and Pies. I’ve often thought about being a pastry chief, due to growing up with a mother who also baked bread, and pastries often,  just like her father. I especially enjoy baking, experimenting with a variety of herbs and flavors in breads, and pastries for family and friends to enjoy 🙂  I love chocolate and lavender together, so today I’m baking a Chocolate Cake with Lavender Mocha Frosting.

I told my mother that I baked a chocolate cake with Grandpa’s Heart cake pans, a Flourless Chocolate Cake. She said, “why do you want to leave things out when you bake”. I laughed until it hurt. 🙂 I said, “I love experimenting with different recipes,  and now it’s Gluten Free”.  My husband says this cake is, “Sinfully decadent”!! I think it’s lavishly rich, and Heavenly!

Chocolate Cake w/ Lavender Mocha Frosting

(Flourless – Gluten free)

Ingredients:
½ cup (1 stick) unsalted butter, plus more for pan
¼ cup sifted unsweetened Hershey’s Cocoa powder, plus more for pan
6 ounces semisweet chocolate, coarsely chopped
5 large eggs
½ cup sugar
½ teaspoon salt

1. Preheat the oven to 375’. Butter the bottom and sides of an 8-inch round cake pan (I used an 8 inch heart pan) line bottom with a parchment round. Butter parchment and dust all over with cocoa powder shaking out excess: set aside.
2. In a medium heatproof bowl set over, not in, a pan of simmering water, melt chocolate and butter; cool to room temperature.
3. Using an electric mixer on high, beat eggs, sugar, and salt until light and foamy, about 2 minutes.
4. Gently fold ÂĽ of egg mixture into cooled chocolate mixture to lighten the chocolate. Then gently fold chocolate mixture into remaining egg mixture until marbled. Fold in cocoa powder. Spoon into prepared pan, smoothing the top. Bake 30 to 35 minutes or until center still feels soft and top has a thin crust.
5. Transfer to a wire rack to cool completely. Run a metal spatula around the sides of pan and invert; remove parchment. Invert again so cake is right side up. When cooled add *Lavender Mocha Frosting. This recipe was altered a tad from Everyday Baking OPB.

*Lavender Mocha Frosting

6 Tbsp Cocoa 6 Tbsp butter, room temperature
8 Tbsp hot coffee 1 tsp vanilla
3 tsp English culinary lavender and 1 tsp Provence culinary lavender(for a more bold, rich flavor)
3 cups powdered sugar

In a small bowl add hot coffee and the culinary lavender, infuse for 15 minutes. Strain lavender out using fine strainer. Combine cocoa and coffee. Add vanilla and butter, beat until smooth. Add powdered sugar and blend well. Frost cooled Chocolate Cake with a generous amount of frosting.  (You might like a touch of  Whipped Cream on top)  🙂

Enjoy sharing some lovin’, and have a wonderful Valentine’s Day! There’s nothing better than a good friend, except a good friend with chocolate!  Will you Be Mine! Ma Cherie! <3                      

 

 

 

 

Lavender Ginger Brown Sugar Pound Cake

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This yummy recipe comes from Ming Tsai, and is adapted by me a tad to incorporate our Organic Culinary Lavender. It combines together with the ginger beautifully, enlivening this recipe with a delicate floral-spice flavor. We love it!

Makes 2 Loaves

Ingredients

1 lb unsalted butter

1 lb dark brown sugar

1 lb eggs (9-10 large eggs)

1 lb. all purpose flour

2 tablespoons culinary lavender “Signature Blend”

2 tablespoons plus 1 teaspoon ground ginger powder

ÂĽ teaspoon kosher salt

Cooking spray with flour, for greasing pans

Whipped cream, for serving

Directions

  • Preheat oven to 350 degrees. In a stand mixer fitted with a paddle, cream butter.
  • Add sugar and continue to cream together until light & fluffy.
  • With mixer still going, add 1 egg at a time.
  • In a bowl, combine flour, culinary lavender, ginger & salt. Sprinkle in flour mixture while beating & mix until just incorporated.
  • Spoon into greased loaf pans.
  • Bake 350 degrees in center of oven for 55-60 minutes. Cake will be done when deep golden brown and skewer comes out clean when inserted into center of cake. Allow to cool on wire rack, run knife around edge & release from pan. Serve slices with generous amount of whipped cream. Second loaf can be stored, wrapped tightly in freezer, for 2-4 weeks.

Enjoy with a warm cup of Gorge Wind Tea

Recipe was altered a tad with our Culinary Lavender, thanks to Ming Tsai.

See more Yummy Lavender recipes!

Coconut Lavender Balls

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Yummy Holiday cookie!! Makes 20-36

Ingredients:   (*Vegan option)
1 cup unsalted butter (2 sticks), softened
1/4 cup confectioners’ sugar, (more for dusting)
2 cups all-purpose flour *2 cups Brown Rice Flour
1/4 teaspoon salt         *2 teaspoons Xanthan Gum
2 cups sweetened flaked coconut
1 Tablespoons culinary lavender (Signature Blend-English)

Preparation:
-Preheat oven to 350′.
-Cream butter, culinary lavender, and 1/4 cup confectioners’ sugar using large mixer on medium speed, until light & fluffy. Mix in the flour and salt on lowest setting until they are well combined. Stir in coconut with large spatula.
-Place parchment paper on a baking sheet. Roll dough into 1-2 inch balls, spreading them 2-inches apart.

-Bake for 17-25 minutes (depending on size)

-Allow the warm balls to cool 3-4 minutes, then roll in confectioners’ sugar, let cool.

Relax & enjoy a few cookies with a friend, and a warm cup of Lavender Chai Mate’ Tea or Soy Nog!

Holiday blessings and cheer to you & yours!

This recipe was altered a tad from Martha Stewart’s recipe

We Love them!!! 🙂

Yummy Lavender Blondies!

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This recipe is from Kate McAloon (altered just a tad)

2 cups butter-room temperature
1 cup white sugar
1 cup brown sugar
4 eggs
4 teaspoons vanilla
4 1/2 cups all-purpose flour
1 tablespoon sea salt
1/4 tsp. baking powder & 1/2 tsp. baking soda
1 tablespoon organic culinary lavender
2 cups shredded coconut
1 1/2 cups white chocolate chips
1 1/2 cups small marshmallows
-using an electric mixer combine butter, white sugar & brown sugar together until creamy.
-add vanilla and eggs 1 at a time and mix in well.
-in a separate bowl mix together flour, salt, baking soda and powder, and culinary lavender
-then add the flour mixture to the batter slowly and mix well.
-add the shredded coconut, white chocolate chips and marshmallows and blend together.
-put the mixture in a medium to large baking pan sprayed with cooking spray.
-bake at 350 for about 20-25 min. then check and cover Lavender Blondies loosely with foil so the top does not burn and continue baking until the insides are a bit firm for about 15-20 minutes more.
The middle will still be gooey when done. Enjoy!

Cyber Monday Calm Shopping Online

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I love this time of year when we get to share more of our calming & healing lavender with people like you  around the country! The best part is hearing our customers testimonies, hearing about how our lavender products encouraged calm, eased stress & headaches, depression and induced sleep!

Today I’m shipping another large order, 5 gallons of our All Purpose Cleaner, to a Preschool in California. It will be used to clean floors, tables & toys, making a healthy clean environment for the children to learn & play in. And best of all no toxic chemicals & child-safe!

No matter what your favorite lavender product is, our All Purpose Cleaner, Lavender Essential Oils, Mega Therapy Cream, Massage Oil or Culinary Lavender for tea or baking, we hope you will find shopping Online an easy, stress free Market Place for you! Now through Dec. 1st you can not only save up to 30% off, we also have FREE SHIPPING on orders over $90.00!

Soothing Hot Winter Drink: Try blending our culinary lavender with fresh Ginger, in Apple Cider, for a soothing Hot drink. Recipe here 🙂

Enchanting Autumn & Whiffs Of Lovely Lavender

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It feels & looks like fall with the cool breezes, and fresh blanket of snow on Mt. Hood. This is the time that Anjou Pears are picked in our valley, and in the orchards around our lavender farm. Whiffs of lavender still linger around our garden from the Lavandin, that is still on the plants, and the English lavender that’s going into bloom for the second time. We are still doing U-Pick lavender bouquets from several varieties, and will until the frost comes to visit.  🙂  We celebrate the beauty and fragrance of this lovely flower, Lavender. We will have our retail cottage stocked with our 2011 Best of Oregon Essential Oils and our new 2011 Flight of Lavender pack! Stop by and inhale their lovely, calming, soothing and healing aroma. Shop for holiday gifts, and stock up on our lavender jellies, and culinary lavender for your holiday parties. We will have samples of our Lavender Mint Shortbread, and Hot Lavender Apple Cider. We celebrate the seasons in our garden, as we do in our lives, and are blessed with the bounty of our harvest!

We love Huckleberry’s Natural Market

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One of our favorite wholesale accounts, Rosauers “Huckleberry’s Natural Market”, is having their grand re-opening this weekend. We will be participating with a display of our Culinary Lavenders, “Provence” and “Signature Blend”. I am preparing our Lavender Mint Shortbread, and Lavender Ginger Snaps, and will have samples for tasting. We’ve had a wholesale account with Rosauers for around 6 years now. I can’t begin to tell the staff at “Huckleberry’s Department” how much we appreciate them! I love to see their smiling friendly faces, while I’m visiting to restock our display, or just in shopping.  I also love to hear customers tell how they conveniently purchase our lavender products while shopping for groceries 🙂

I have packed a lovely basket full of our most popular culinary products that will be raffeled off on Saturday, so be sure and “Come Out” to say “HI”, and sign up for the gift basket! We celebrate our friendship and business relationship with Rosauers Huckleberry’s Natural Market, in our home town of Hood River. Thank you Rosauers!!

Our banner that hangs in Rosauer's Huckleberry's Market
Our banner that hangs in Rosauer