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-fatBlondie is one of my favorite cookie bars!! It’s so luscious and gooey, sure to drive your Sweethearts wild, begging for more 🙂
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.
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
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)
Pour 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!Allow the Blondies to cool completely. Then lift out of the pan, and cut into squares.
Enjoy these delicious Blondie treats with your sweethearts! Have a lovely Valentines Day!
In the Winter I spend lots of time indoors because, “baby it’s cold outside”!! Our lavender plants are “sleeping in”, all dormant, happily covered with a blanket of snow! I love the serene beauty and stillness of our wintery lavender farm 🙂
I keep myself busy this time of year packing orders from our website, and taking care of our wholesale accounts. When I’m not doing that, I’m baking yummy breads & tasty treats for Lavender Joe, and my friends. 🙂 Here’s a link on our Pinterest of some of the Tasties that I’ve made through the past years: My Tasty Creations
I love cooking with Lavender!!
Baking has always been one of my favorite creative hobbies, and I grew up with a Mother that loved baking breads, and other pastries. When I’m baking, all my creative energy and thoughts are focused on the process, which helps me de-stress!! Baking is an amazing healing aromatherapy, especially when cooking with lavender!! As the lovely lavender aroma fills my busy kitchen, a calming peace surrounds me… just Breathe! When I’ve completed what I made, the true joy comes as I share my tasty treat with another!
Today I made a delightfully delicious Lavender Cream Cheese and Jam Bread Pudding!! It’s now my favorite bread pudding! I used our Organic Signature Blend, English Lavender. It lends a lovely delicate floral note to sweet desserts, and bread.
I begin with these pantry staples. Homemade Sourdough Bread and Organic English Lavender. Only the best raw and wholesome ingredients! Slice your day old bread to fit into your baking dish, in two layers, then remove it and begin spreading on softened cream cheese. Spread jam on each slice, in two layers. I’ve used a wonderful sweet, tart Jam that my dear husband made me, Plum Black Current Jam. It’s so yummy, sweet & tart!
Whisk together the custard ingredients: I added 1 tsp. English Lavender “whole buds”, into my mixture. If you’d like, you could grind the lavender “finely” with a little sugar in your spice grinder, for a more delicate texture. Then gently pour it over your bread, and allow to sit 30 minutes.
Place your dish of bread pudding into a larger roasting pan, and carefully fill the pan halfway with boiling water. Then it goes into your preheated oven to bake 55 minutes, or more, until custard is set.
While it’s baking, prepare this awesome, lavender bourbon whiskey sauce or whipping topping. I just tossed in 1 tsp. culinary lavender, however you could grind it more finely if you choose. One of my favorite motto’s is: “Keep it Simple and Keep it Tasty”!!
Prepare to indulge on a taste of Heaven!! This Bread Pudding may just be the “quintessential comfort food”!! It’s my favorite, hands down & thumbs up!!
It would be a delightfully delish dessert for Valentines Day with it’s lovely red color from the Jam! BTW, it’s also a Breakfast Food, served with Greek Yogurt! Yummy!
This Bread Pudding may just be the quintessential comfort food! It has a delightful tart flavor from the sourdough bread and Plum Black Currant Jam, and sweet delicate floral note from the culinary lavender. The rich, sweet sauce sets off the tartness of the fruit.. simply a taste of heaven!! Served warm with Lavender Bourbon Whiskey sauce, or whipped topping; or cold for breakfast, with a dollop of plain greek yogurt!
8 slices white bread ¼' thick (left to dry out on a rack 4 hours or overnight)
*I used my homemade Sourdough Bread
1 tsp butter
4 oz. softened cream cheese
⅓ cup good quality raspberry jam (I used Plum Black Current Jam my husband made)
2½ cups milk (I used Almond Milk)
1 tsp. culinary English lavender "Signature Blend"
1 tsp vanilla extract
5 eggs, beaten
½ cup organic sugar
*Lavender Bourbon Whiskey Sauce
¾ cup sugar
1 tsp ground English culinary lavender, (Hood River Lavender, Signature Blend)
⅓ cup butter, room temp.
3 Tablespoons Bourbon Whiskey or to your taste (Yukon Jack works also)
Preheat oven to 325'
Fit the bread into an 8" square pan in two layers, trimming where needed. Remove the bread from the pan, and butter pan bottom and sides. Spread cream cheese, then jam evenly over all the bread slices. (If this seems a little messy, it is)
Put one layer of bread in the bottom of the pan, cream cheese and jam side up. Then put the second layer of bread on top of the first, also with cream cheese and jam up.
Whisk together the milk, lavender, vanilla, and eggs. Add sugar and salt, whisk to dissolve the sugar. Pour over the bread in the pan and push the slices down into the milk mixture to be sure they are soaked. (cover & allow custard to soak into bread for 30 minutes)
Put this pan into a larger one, and fill the larger pan halfway with hot water. (I suggest that you do this by the stove to avoid spills) Carefully place into the oven, and Bake for about 55 minutes, or until a knife placed in the center comes out clean. Cool on a rack for 1 hour, if you can wait that long! ;-) *Serve with Lavender Bourbon Whiskey Sauce. Taste like heaven on earth, Goodness!
*Instructions for Lavender Bourbon Whiskey Sauce:
Finely grind the culinary lavender, by placing ¼ cup sugar & 1 tsp lavender in a spice grinder or coffee grinder.(I tossed my culinary lavender into the pan whole) In a medium saucepan over medium heat, combine sugar, lavender and egg, stir until well blended. Add butter, stir until sugar is dissolved. Remove from heat and stir in whiskey. Pour it on, freely, and enjoy a taste of heaven! (Cream Cheese Bread Pudding author:unknown, Bourbon Whiskey Sauce: Linda Stradley, I'll Have What They're Having)
Who remembers these cute “Love is..” cartoons in the newspaper?
Omgggosh…these are so special to me because they were cut out of the newspaper and given to my dear Grandmother Lucille by Grandpa Carson in 1936–! Love is…..knowing you’ll always be his “pin-up”! Love is….kissing power (and Grandpa wrote in, you make my day)! Love is….tempting! Love is….a tender flower! Gosh these are too sweet, and you could say….a little “Sappy” !
My Grandpa was a Baker in Juneau Alaska, and they lived in a small home above his Bakery. He woke early, and went downstairs to the Bakery to prepare breads and pastries for the day. He sat in his free time reading the morning paper, thinking of his sweetheart, Lucille!
He often wrote her love poems, and these are copies of just a few of them. These are my two Grandparents in the photo below 🙂
I will translate his writing, as these letters are very old and a little faded, written in 1936. My Mother printed copies for me…they are such a Treasure to me! Love is…
Love Poems written by Grandpa Carson Lawrence to his Sweetheart Lucille:
Good morning darling,
here I be writing silly poetry.
Tho I’m sleeping like a rock
Wake me sweetheart at 5 o’clock,
I will wake up with a grin
Scrape the whiskers from my chin,
When I’ve had my coffee with you
Then I’ll have a kiss or two,
And down to the basement I must go,
I’ve lots of work to do you know. 🙂
Blonde haired girl
With a twinkle in her eye,
flirts with the boys
as she passes them by.
She never will tarry
She never will pause.
Shall I tell you the secret?
Should I tell you the cause?
She has a sweetheart
Who loves her so true,
If she really meant it,
T’would make him so blue.
And she’s tender hearted,
She’d not cause him pain,
And she knows that her sweetheart
Is just a bit vain,
And thinks he’s the only one
In the world who
This blonde haired girl will
Give her whole heart too!! Poems by Grandpa Carson Lawrence
My heart is filled with Love for these two very special Grandparents of mine, I could only wish they were still with us……but their memory will live on in me, and I will hold them Forever in my Heart!
I was named after my dear Grandmother Lucille, Diane Lucille, and Grandmother loved flowers, as I do! She was the chairman of the Garden Club for many years in Juneau Alaska. Grandpa was a Baker~pastry Chef, and so my legacy has brought many natural gifts into my characteristics. I find it amazing how similar we are with our past generations. 🙂 I made this Heart Wreath a few years ago at our lavender farm during a DIY wreath class I taught 🙂
Now it’s time to begin my baking in memory of dear Grandpa Carson, with some Edible Lavender!! I wonder if he ever cooked with Lavender? Sigh….. Today I’ve picked this lacy wafer-thin almond cookie, Florentines! They are a mouthwatering flavor burst!! I’m drooling just writing about it!! Florentines for my Valentines!
These lacy wafer-thin almond cookies is simply delectable! The nutty flavor, with orange zest, combined with edible lavender gives these cookies an amazing flavor burst in your mouth!! I can't stop eating them :-)
1¾ cups sliced, blanched almonds(about 5 ounces)
3 Tbsp all-purpose flour
Finely grated zest of 1 orange(about 2 Tbsp)
3 tsp culinary lavender,finely ground [If you only want a light floral note, use 2 tsp]
¼ tsp fine salt
¾ cup sugar
2 Tbsp heavy cream
2 Tbsp light corn syrup (organic)
5 Tbsp unsalted butter
½ tsp pure vanilla extract
2-4 ounces semisweet chocolate, chopped
Preheat oven 350 degrees. Line cookie sheet with parchment paper-this is a must, as the cookies will stick really badly if you don't (voice of experience~not funny).
Pulse the almonds in a food processor until finely chopped, but not pasty.
Stir together the nuts, flour, orange zest, culinary lavender, and salt in a large bowl.
Place the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour into almond mixture and stir just to combine. Set aside until cool enough to handle, 20-30 minutes.
Scoop rounded teaspoons of batter and press into balls. Place on parchment covered cookie sheet with 3 to 4 inches between each cookie, since cookies will spread.(This is very important)
Bake one cookie sheet at a time, and rotate ½ way through baking time, about 10-11 minutes. Cookies will be thin, golden brown color when done.
Cool on cookie sheet for 5 minutes, then transfer to cooling rack. Repeat with remaining batter.
Optional chocolate topping:
Place chocolate in medium microwave-safe bowl. Melt at 50 percent power for 1 minute. Stir, and continue to heat until completely melted, stir often, about 1 to 2 minutes. Drizzle melted chocolate over your lovely Florentines as desired, this is your creation :-) And then enjoy one of your delightful mouthwatering homemade cookies, and share some with your sweetie & friends :-)
Store your Florentines carefully, separated by waxed paper, in an air-tight container for up to 3 days..if they last that long :-) Recipe adapted from TVFoodNetwork
Adding finely ground culinary lavender into nuts, flour, orange zest and salt.
I also tossed a “pinch”more culinary lavender whole buds into the sugar, cream, corn syrup and butter, because I wanted to… and… I’m the chef today 🙂 These will remain in the cookies for extra flavor and texture 🙂
This is the finished cookie batter cooling enough to handle, then I’ll press into small 3 inch balls and place on a prepared cookie sheet 3-4 inches apart. (these weren’t placed far enough apart, and while cooking they spread into each other, so some of my cookies were odd shaped, but still taste delightful 🙂 Spacing is important, that’s why my photo above of completed cookies, are odd shaped..I learned something new 🙂 Life & cooking is all about learning, improving and having fun with it!
Love is…A flower!!
Love is…to be shared with others!
Love is…memories held close to your heart!
And Love is…a sweet Lavender Chocolate Florentine Cookie 🙂 Enjoy!!
Happy Valentines Day to each of you!! Let your love reach out to another, and shine, like these lovely flowers!!
One of my favorite ethnic foods is Middle Eastern Cuisine and I’ve always wanted to make Pita Bread. I was pleasantly pleased with this recipe. I simplified the original recipe, making it easy to understand and follow (I think anyway). It’s fun to make and extremely delicious warm out of the oven or from the grill, with Hummus, Baba Ghanoush and/or Tabouli!!! Perfect healthy Valentine’s Day lunch or dinner!! Get your Pita on… Ha!
This delicious Pita Bread is wonderful as any meal companion. It's easy and fun for children and adults alike. It takes time to rise, but only 8-10 minutes to bake. High oven heat causes the rounds to steam and puff up, producing a perfect pocket for filling or you can use the dough for flat-bread pizzas. Enjoy!
3 teaspoons yeast
1½ cups lukewarm water
3 cups all purpose flour (I like ½ whole wheat flour & all purpose flour)
1 teaspoon sugar
1¼ teaspoon salt
1 Tablespoon olive oil
I make this Pita Bread using my large KitchenAid mixer with the dough hook. In a large mixing bowl add 3 teaspoons yeast in 1½ cups lukewarm warm water. Add 1 cup flour, sugar, and stir until dissolved. Let sit for 15-20 minutes until water is foamy. This is called "Proofing" the yeast. Then add salt, olive oil, 1 cup additional flour, and mix for 5 minutes using the dough hook. Then add remaining flour until the dough is no longer sticky and is pulling away from the sides of the bowl. Place dough on floured surface and knead for 8-10 times. Coat large bowl with more olive oil and place the dough in the bowl. Turn dough upside down so all of the dough is coated with oil. Cover with a towel or plastic wrap, allow to rise in a warm place for about 2-3 hours, or until it has doubled in size.
Place dough on a well floured surface and shape into a long rope. Cut dough into small pieces about the size of a golf ball. Dust pieces with flour, cover with a towel, and allow them to rise 10 minutes.
Meanwhile, preheat oven to 500 degrees, and make sure rack is at the very bottom of oven. Also, preheat your baking sheet. I use baking stones which always stay in my oven. I place my pita rounds on parchment paper to rise, then slid the parchment paper with pita rounds off baking sheet onto the preheated baking stones to bake.
Dust each piece with flour again. Roll each piece on a well floured surface with a rolling pin into 6-8 inch circles, about ¼ inch thick. Place each circle on a baking sheet that has been lightly dusted with flour, and allow to rise another 10 minutes. Bake until they have began to puff up, about 4-5 minutes. Turn over and bake an additional 3-4 minutes. Stack the baked Pita Bread on a cooling rack on top of each other, and press the air out of the pocket. Continue to roll out each piece as before, and allow to rise 10 minutes covered with towel. Bake all the rounds. You might also want to try cooking your pita bread on the grill or stove top in a cast iron pan. Preheat your cast iron pan on medium high, add one flat pita round at a time, and grill 2-3 minutes, then flip over and cook 3 minutes until lightly brown and puffed up. If some don't puff as much as others, don't worry, they will still be delicious "flat bread" :-)
Pita bread can be stored for up to a week in a cool place, or up to a month in the freezer. Adapted from: mideastfood.about.com.pitabreadrecipe
This delicious Pita Bread is perfect and wonderful as any meal companion. It’s easy and fun to make for children and adults alike. It takes time to rise, but only 8-10 minutes to bake. High oven heat causes the rounds to steam and puff up, producing a perfect pocket for filling or you can use the dough for flat-bread pizzas…baked in a heart shape <3 Enjoy.
3 teaspoons yeast
1 1/2 cup lukewarm water
3 cups all purpose flour Option:1/2 Whole Wheat Flour & 1/2 All Purpose Flour
1 1/4 teaspoon salt
1 Tablespoon Olive Oil
1 teaspoon organic sugar
Dissolve yeast in 1 1/2 cup lukewarm water. Add 1 cup flour, sugar, and stir until dissolved. Let sit for 10-15 minutes until water is foamy. This is Proofing the yeast.
Add salt, olive oil, and 1 additional cup flour, and mix for 5 minutes. Then add remaining flour until the dough is no longer sticky and is pulling away from the sides of mixing bowl. (Dough hook that I use)
Place dough on floured surface and knead for 8-10 times. Coat large bowl with more olive oil and place the dough in bowl. Turn dough upside down so all of the dough is coated with oil. Cover with a towel or plastic wrap, allow to rise in a warm place for about 2-3 hours, or until it has doubled in size.
Place dough on a well floured surface and shape into a long roll. Cut dough into 10-14 small pieces the size of a golf ball. Dust pieces with flour, cover with a towel, and allow them to rise 10 minutes.
Meanwhile, preheat oven to 500 degrees, and make sure rack is at the very bottom of oven. Also preheat your baking sheet. I use baking stones which always stay in my oven. I place my pita rounds on parchment paper to rise, then slid the parchment paper, with pita rounds, off baking sheet onto the preheated baking stones to bake)
Dust each piece with flour again, then roll flat on a well floured surface with a rolling pin into 6-8 inches circles, about 1/4 inch thick.
(transferring Pita rounds to parchment covered cookie sheet to rise another 10 minutes)
Place each round on baking sheet that has been covered with parchment paper, allow to rise another 10 minutes. Bake until they begin to puff up, about 4 minutes. Turn over and bake an additional 2-3 minutes. Stack the baked Pita Bread on a cooling rack on top of each other & press the puff down gently with spatula. Continue to roll out each pita as before, and allow to rise 10 minutes covered with towel. Bake all the rounds. (Photo of pita’s baking in the oven. I have parchment paper on top of Baking Stones that I cook the pita’s on)
You can also cook your pita’s on the grill or stove top in a cast iron pan. Preheat cast iron pan on medium to med-high heat, add pita round, and grill 3-4 minutes, then flip over and cook 3 more minutes until lightly brown and puffed up. Some don’t puff as much as others, don’t worry they will still be delicious flat bread. Photo below is pita cooking in cast iron pan. (I personally love pita’s cooked with this method, because they have a more rustic flavor, close to that of a wood fire oven)
Pita bread can be stored for up to a week in a cool pantry or bread box, or up to a month in the freezer. Adapted from: mideastfood.about.com.pitabreadrecipe
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 🙂
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.
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.
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.
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! 😉
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
2 teaspoons grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon finely ground English
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
1. From lemons, grate peel and squeeze 1/4 cup juice. From orange, grate peel and squeeze 1/4 cup juice.
2. Mix together in a large bowl: cake flour, sugar, baking powder, and salt. In small bowl, with wire whisk, beat lemon juice, orange juice, 2 tsp lemon/orange peel, lavender, oil, vanilla extract, and egg yolks. Beat yolk mixture into flour mixture until well blended.
3. Preheat oven to 325’F. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until stiff peaks form; gently fold egg-white mixture into batter just until blended. Pour batter evenly into 2, 9-inch heart-shaped cake pans, ungreased, lined with parchment paper, (or use 9-inch round cake pans).
4. Bake 20 minutes or until golden and tops of cakes spring back when lightly touched with finger. Cool cake layers in pans on wire racks 10 minutes. With metal spatula, carefully loosen cakes from pans; cool completely on racks.
5. Prepare Citrus Glaze.
6. Place 1 cake layer on cake plate; spread with whipped topping. Top with second cake layer. Spread Citrus Glaze on top of cake, allowing glaze to run down side of cake and spreading glaze to cover side.
7. To serve, sprinkle extra orange peel and lavender to garnish your cake. Makes 12 servings.
Citrus Glaze: In small bowl, mix 2 cups confectioners’ sugar, 2 tablespoons lemon juice, 1 tablespoon orange juice, 2 tsp grated lemon/orange peel, 1 tsp vanilla, and dash salt. Add additional drops of juice if needed, to give glaze a smooth spreading consistency. Serve with homemade Lavender/Vanilla Ice Cream, or whipped cream :)) Enjoy!
With Valentine’s Day just around the corner, this is the time for expressing and celebrating love of all kinds. I like to get crafty and make Valentine’s for my special loves. Think Crafts and Wikipedia have some lovely Valentine ideas. I love the little vintage card that says, “I’m PLUM crazy about you Valentine”. My cards will say…”I’m Lovender crazy for you” 😉 These handmade Valentine’s can be elaborate in detail, or simply made. Even the novice can have fun being creative, and designing them with a few special words from your heart <3. That’s what it’s all about.
After creating the cards, it’s time to make special treats. These treats will be “healthy” junk food 😉 made with all natural ingredients! The one good thing about these treats, is that they are extremely easy to make! My sweetie once told me, “If you loved me, you’d make me Rice Krispy Treats“! Well….these treats say, “I Love You, this much”!! <3 And they will be enjoyed with a cup of Chai Lavender Mate.
Now let’s set the mood with the “soft glow of love” from one of my Valentine Faves, our 100% natural Soy Candles, infused with our lovely lavender essential oil.
Happy Valentine’s Day, spread your love around to others!
Today I started shipping out our Valentine’s Day special Lavender Truffles and mallows. Can you imagine receiving a box of three different, decadent Chocolate Lavender Treats? Well, I can…test tasting has been my pleasure, and my hubby’s too! Culinary Lavender adds a lovely delicate floral flavor, and the aroma makes the “flavor play” happen!!! Each has a unique play of flavors that changes from when it first hits your palette. Chocolate Lavender with marianberry, or mint, or carmellows (Joe’s favorite), or dark chocolate covered
divine-divinity. The aromas play together and evolve with the tastes in your mouth. As we sample and enjoy these complex subtleties, we find it similar to wine tasting, except we never spit!
This blog is about my day to day life on a Lavender Farm.