Tag Archives: lavender recipe

Lavender Blue ~ I Love Cooking With You!

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Ella loves you 2

 

With Valentines Day coming up this weekend, Ella and I send you much Love!  Live and Love “in the moment”!  Oh Yes, we still have a few patches of snow in our yard, but Spring will arrive soon I promise!

For Valentines, I’ve created another recipe using my favorite floral herb, Lavender Blue. When I say, Lavender Blue, I’m talking about our lovely L. Angustifolia, or English Lavender. It has a beautiful blue color after it’s been dried. Our English culinary lavender is called Signature Blend. It’s a blend of several English lavenders, including a gorgeous white variety called Melissa.

So now for the recipe…

This delicious chewy, low-fat Blondie is one of my favorite cookie bars!! It’s so luscious and gooey, sure to drive your Sweethearts wild, begging for more 🙂

Enjoy! Happy baking!

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Lavender Blondies
Author: 
Recipe type: Gooey Cookie Bar
 
This delicious chewy Blondie is one of my favorite cookie bars!! It's so luscious and gooey, sure to drive your Sweethearts wild! These Blondies are also low-fat, so go ahead indulge a little, it's Valentines Day!! Enjoy with a cup of Hot Chocolate or Coffee.
Ingredients
  • 1½ cups all purpose flour (I substituted ½ cup ground oatmeal in this recipe-optional)
  • ½ tsp salt
  • ¼ tsp baking soda
  • 2 tsp culinary English lavender (finely ground in spice/coffee grinder)
  • 1 cup brown sugar
  • 5 Tbsp butter, melted
  • 1 large egg plus 2 large egg whites
  • 4 tsp vanilla extract
  • 1½ tsp cider vinegar (this helps make a moist chewy Blondie w/o all the fat)
  • ½ cup pecans (chopped)
  • ⅔ cups dried organic cranberries
  • ¼ cup semi-sweet mini chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Make a foil sling for your 8 x 8 baking pan with a long piece of foil about 2 inches larger than your pan. Push foil into corners of the pan, smoothing it flush. Lightly spray with vegetable oil. Combine wet ingredients in your mixing bowl, sugar, melted butter, egg and whites, vanilla, and vinegar. Mix until smooth. Stir together dry ingredients in a small bowl, flour, oatmeal, salt, baking soda, and culinary lavender. Add into mixing bowl and blend well. Then stir in nuts, cranberries and chocolate chips. Pour batter into prepared pan and smooth out top. If you like, scatter 2 Tbsp cranberries on top. Bake 20-30 minutes until toothpick inserted into the center comes out with only a few moist crumbs attached, rotating pan halfway through baking. Let Blondies cool completely in pan, about 1 hour. Lift Blondies from the pan using foil overhang, and cut into 16 - 20 squares. Enjoy with hot chocolate or coffee. You are sure to be in Love with these tasty, chewy, gooey bars!! (Adapted from Key Ingredient)

Chewy, gooey, and simply delicious!! Begin with Organic Lavender Blue, English culinary lavender , “Signature Blend“.

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Add all ingredients, and stir gently with love.

Lavender Blondies12Lavender Blondies10Pour batter into your prepared baking pan, and smooth out top. If you like, scatter a few cranberries on top. Bake 20-30 minutes. (These Blondies have a soft center, so when you test the center with your tooth pick, there will be a tiny bit of sticky crumbs on it) Not to worry…it’s gooey good!Lavender Blondies9Lavender Blondies8Allow the Blondies to cool completely. Then lift out of the pan, and cut into squares.

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Enjoy these delicious Blondie treats with your sweethearts! Have a lovely Valentines Day!

Lots of Hugs,

Lavender Lady

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

 

Lavender Sunshine Cupcakes for Valentine’s Day

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You may hold my hand for a while, but you hold my heart forever…(unknown author).

It’s that time of year when we can all spread love even if it’s just a simple gesture, touch of your hand or a warm hug. Some of the best ways to show love is spending quality time with someone close to you. I like to make handmade cards and bake a special delightful treat to share with my special sweeties.

Today I’m baking these simple, yet elegant “Lavender Sunshine Cupcakes”! We don’t see the sunshine as much at this time of year, so I’m craving it!! With Valentine’s Day coming up, I wanted to combine the floral aroma of my garden with the yellow of lemons, “sunshine”, making a perfectly delightful flavored cupcake 🙂 IMG_4815IMG_4817IMG_4817IMG_4815IMG_4815IMG_4854

Lavender Sunshine Cupcakes

3 cups pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
4 large eggs
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
2 tablespoons finely ground culinary lavender
(I used 1 Tblsp English & 1 Tblsp Provence Lavender)
1 teaspoon vanilla extract
1 1/4 cups buttermilk

Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners. This batter makes a lot of cupcakes. Just use your regular muffin pan and bake the cupcakes in batches. Makes 18-20 cupcakes.

Sift the flour, baking powder, baking soda, & salt into a medium bowl.

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Combine the sugar and butter in a large mixing bowl. Beat with an electric mixer until smooth. Add 1 egg at a time, beating well after each addition. Beat in the orange zest, lemon zest, lemon juice, lavender and vanilla.

Beginning with the dry ingredients, alternately beat in the flour and the buttermilk in three additions each.

This is a crucial part of this recipe. I leave the mixer running continually on lowest speed, while I add one third of the dry ingredients, and allow it to mix a short while, then I add one third of the buttermilk, while it’s still running. Continue adding alternately until it’s all incorporated in and mixed well.

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Using an ice cream scoop, scoop out the batter into the muffin cups until three-quarters full. Bake for 12 to 15 minutes, or until light golden and springy to the touch. Let cool in the pan on a wire rack for 8-10 minutes, then transfer the cupcakes to the rack to cool completely.

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I filled a few with a little too much, but I just cooked them a bit longer..easy problem to solve. If you want your cupcakes uniform in size, which is a good idea, then just add one scant scoop full. 😉 I think my scoop is larger than the average ice cream scoops, but it’s a “Cool” Scoop!  😉

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Bake more batches to use all the batter. Frost each cupcake when completely cooled with Lavender Cream Cheese Frosting *recipe follows, or any Butter Cream Frosting of your choice. I like piping on the icing in little stars, however you could spread it with a table knife also. And of’course add your choice of color to the icing, I prefer to keep it as natural as possible.

*Lavender Cream Cheese Frosting

1 (8oz) package plus 1(3oz)
package cream cheese, at room temp.
1/2 pound (2 sticks) unsalted butter, at room temperature
IMG_48542 teaspoons grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon finely ground English
Culinary Lavender
1 1/4 teaspoons vanilla extract
4 3/4 cups confectioners’ sugar, sifted

In a large bowl, combine the cream cheese, butter, lemon zest, lemon juice, lavender, and vanilla. Beat with an electric mixer until smooth. On low speed, gradually beat in the confectioners’ sugar and continue beating until smooth. If you plan to pipe on the icing, you might want to add less lemon juice. I just watched the consistency as I added small amounts of lemon juice at a time, leaving out a few drops. 🙂 Recipe adapted from: The Lavender Cookbook by Sharon Shipley

Enjoy a lovely Valentine’s Day with your special person or persons!!

<3 Love is the enchanted dawn of every heart. <3 Love is the power that heals the soul and mends hearts. Jill Harrison <3

XX Lavender Lady

 

Happy Easter And Happy Spring Splendor

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Happy Easter and Happy Spring!

Signs of Spring surround us, from the joyful birds song, to the sight of buds popping on the pear orchards, and fragrance of spring flowers.  The lovely, Forsythia is blooming in front of our house. This is Spring splendor…happy,cheerful, yellow flowers on a beautiful sunny day…aww…makes me smile 🙂

We are initiating  Spring Cleaning around the Lavender farm once again.  There’s tons of work to do, and I  wish you were here to share in the process! 😉  Sadie, our sweet Lab, is ready to help and she brought along her glove!! LOL  She loves her life ‘down on the farm’, as much as I do!! Never a dull moment around here, especially at this time of the year with all the prep around our lavender farm.

Today I’m pruning off spent flower tops, and weeding around the edges of our wildflower garden, before the grass takes over with vengeance. I’m thankful to have one of my awesome helpers giving me a hand! Thank you Shelby!!

As I tend to the gardens, I get all excited inside, anticipating the gorgeous beauty, and aroma of the flowers that are just beginning to burst out of their tranquil sleep!!

 

 I took this photo  last spring, around mid-May, of the wildflowers garden with lovely Lupine, Iceland Poppy’s, and California Poppy’s in bloom. It reminds me of a Monet painting..sigh..cheers to Spring Splendor. I can’t wait to see these lovely flowers again!!

Happy Easter to you and your family! I hope your will find time to take a walk and breathe deeply, enjoying the beauty surrounding you with all your senses! 🙂

Here’s a wonderful recipe for delicious coconut lavender balls that would make a wonderful addition to your Easter celebration!! The toasted flavor of the coconut after baking is simply divine with the delicate floral notes of lavender..to delight your senses!

Coconut Lavender Balls

yields 20-36(depending on size)

Ingredients:
1 cup unsalted butter (2 sticks) softened
1/4 cup confectioners’ sugar, plus more for dusting
2 cups all-purpose flour
1/4 teaspoon salt
2 cups sweetened flaked coconut(I used organic-unsweetened)
1 Tablespoon Culinary English Lavender-finely ground
1 teaspoon vanilla

Preparation:
Preheat oven to 350 degrees. In the bowl of a large mixer, using the paddle attachment,
cream the butter, 1/4 cup confectioners sugar, ground culinary lavender, and 1 tsp. vanilla on medium
speed, until light and fluffy.

 

Scrap down sides of the mixing bowl. Mix in flour, salt, and coconut
on low speed until they are well combined.


Place a sheet of parchment paper on a baking sheet. Roll dough into 1-2 inch balls, spreading them
about 2-inchs apart. Bake for 20-22 minutes (depending on size)Some of the coconut will turn golden brown.


Roll the warm balls in confectioners’ sugar, let cool.


I left 1/2 of the balls plain, without sugar on outside.
Option: I also placed a walnut in the center of a few balls…hiding it inside like an Easter Egg 🙂
(Pecans or Hazelnuts would be great too) 🙂


I love these Coconut Lavender Balls..so Yummy!!Cheers to Spring, and Happy Easter blessings!
Recipe adapted from Martha Stewart’s Coconut Balls

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

¼ 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!

Lavender Ginger Snaps

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As the holidays quickly approach, I’ve put together another awesome lavender recipe with a wonderful spice blend, that is sure to fill your house with a yummy-holiday aroma! I hope you enjoy this lavender ginger snap recipe as much as our family does 🙂

LAVENDER GINGER SNAPS

1 ½ cups unsalted butter

1 1/2 cups sugar

½ cups molasses

2 eggs

4 cups unbleached flour

3 tsp baking soda

2 tsp cinnamon

1 tsp ground cloves

1 tsp ground ginger

2 Tbsp Signature Blend “English” lavender

1 tsp salt

Melt the butter in a large pan on the stove, and cool slightly.

Add sugar, eggs, and molasses. Beat well.

Add dry ingredients, and mix well.

Chill dough overnight, or longer.

Form into walnut-size balls. Roll in granulated sugar. Place on cookie sheet about 2 inches apart.

BAKE at 375 degrees for 8-10 minutes. Yield: 8 dozen