Enjoy these wonderful, creative,
and simple lavender recipes.
and simple lavender recipes.
Spice up your Thanksgiving with these delicious muffins!
Adapted from Lilyeats.com
Pumpkin Spice Muffins With Lavender Caramel Sauce
Makes 12 medium-muffins
Ingredients for Lavender Caramel Sauce
1. Preheat oven to 350 o F in order to cook muffins later. As the oven is preheating, start cooking the lavender caramel sauce.
2. Heat the heavy cream for the lavender caramel sauce in a small saucepan on low heat. When the cream starts to have little bubbles around the edges, add the lavender and sea salt and remove from heat. Cover and let sit for an hour.
3. As you let the lavender/cream/salt mixture sit for an hour, start on the pumpkin muffins.
4. Mix the first 9 ingredients for the pumpkin muffin recipe in a large bowl.
5. Mix the eggs, applesauce, and pumpkin in another bowl. Add this mixture to the dry ingredients bowl and mix until just completely moistened.
6. Grease muffin pan or place muffin cups in tin. Add batter to muffin pan and bake for 30-35 minutes, checking towards the end with a toothpick for doneness.
7. As the muffins cool, return to cooking the lavender caramel sauce recipe.
8. After the hour of letting the lavender/cream/salt mixture sit, strain the lavender buds out of the cream into a cup. Set cup aside.
9. In another large saucepan, mix the 1 cup sugar and 1/2 cup water and heat to medium high heat. Keep a vigilant eye as the mixture boils. Once the mixture starts turning yellow, begin swirling the saucepan on the eye until the mixture turns a distinct caramel color.
10. Once the mixture is a distinct caramel color, remove from heat and carefully add butter. Stir until the butter is melted.
11. Once butter is melted, add lavender/salt/cream mixture from the cup and stir until incorporated. The sauce should be a thick, but pourable consistency.
12. Drizzle (or pour!) lavender caramel sauce over pumpkin muffins. Store remaining caramel in an airtight container and refrigerate.
Adapted from Jardindusoleil.com
-3 black tea bags (orange pekoe, or Assam)
-1 stick of cinnamon
-around 8 cloves
-2 teaspoons vanilla extract
-2 cups water
-about 3/4 cups* honey
-about 3/4 cups* sugar
-1 teaspoon Culinary Lavender
-1 teaspoon ginger(optional)
*total sweetener equals about 1 1/2 cups, more or less to taste.
**Lavender can be finely ground in a spice grinder or in a thoroughly cleaned coffee grinder.
Drop tea bags, cinnamon, cloves, vanilla extract, ginger, and nutmeg into 2cups of boiling water.
Boil until the mixture is a rich reddish brown. Mix in sweeteners; and strain out large ingredients.
Pour Chai concentrate into glass or mug 1/3 full. Fill the remainder of the glass with milk or water… serve hot or cold.
Refrigerate brewed Lavender Chai Tea for later use. Stores up to seven days, serves 3-5
ADAPTED FROM LAVENDERANDMACARONS.COM
PREP TIME:50 mins
COOK TIME:15 mins
TOTAL TIME:1 hour 5 mins
• ⅔ cup canned pumpkin
• 3 eggs
• ¾ cup granulated sugar
• 2 teaspoons lemon juice
• ¾ cup all-purpose flour
• 1 teaspoon ground ginger
• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 cup raw pecans, finely chopped
• ½ teaspoon vanilla extract
• ¼ cup confectioners' sugar + more for sprinkling
• 6 oz cream cheese, room temperature
• 2 tablespoons butter, room temperature + more for greasing the pan
1. Preheat the oven to 350 F and finely smear the jellyroll pan with a butter and sprinkle with some flour.
2. In a medium bowl, using a mixer, combine pumpkin, eggs, granulated sugar and 1 tablespoon of lemon. In a large bowl, sift together the flour, baking powder, cinnamon, ginger, salt. Pour wet ingredients into dry and mix until well combined. Evenly spread the mixture into a jellyroll pan, making sure it is of the same width on all sides.
3. Sprinkle with chopped pecans and bake for about 14 minutes or until the center comes out clean.
4. Let it cool for 10 minutes.
5. Invert the cake onto a large cutting board or wire rack. Take a large kitchen towel or wide piece of bounty paper and sprinkle it with confectioners' sugar. Carefully transfer the pie onto a towel or paper and start rolling the cake up in the towel. Fold the sides of the towel over the cake and place it in a fridge for about 45 min.
6. In a medium bowl, combine cream cheese, butter, 1 tablespoon of lemon juice, vanilla extract and ¼ cup of confectioners' sugar. Mix well.
7. Carefully unroll the cake and evenly spread the mixture onto it.
8. Very gently, reroll the cake and place it into a fringe until ready to it.
Recipe by: STEVIA In The Raw
• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 cup Sugar In The Raw®
• 1/2 cup Stevia In The Raw®
• 10 tablespoons butter, melted
• 4 large eggs
• 1 1/2 cups low-fat milk
• 1 tablespoon vanilla
• 1/2 cup milk
• 1 tablespoon fresh or dried lavender buds, plus more for garnish
• 2 cups powdered sugar, sifted
• 1/2 cup Stevia In The Raw®
• 2 teaspoons lemon juice
Prep: 30m Cook: 20m Ready In: 50 m
1. Preheat oven to 375 degrees F. Lightly grease a mini donut pan. In a large mixing bowl whisk together flour, baking powder, and salt. In a second large bowl whisk together Sugar In The Raw(R), Stevia In The Raw(R), butter, eggs, milk, and vanilla until sugar is dissolved. Fold flour into milk mixture until combined.
2. Add two teaspoons of dough to each donut cup. Bake 10-12 minutes or until golden brown. Let cool completely in the pan.
3. In a small saucepan bring milk to a simmer, add lavender, cover, remove from the heat, and let sit 15 minutes. Strain milk and discard lavender. In a medium bowl whisk 2 tablespoons lavender milk into powdered sugar and Stevia In The Raw(R), then whisk in lemon juice. If needed, add a little more lavender milk to reach desired consistency.
4. Dip the top of each doughnut in the glaze and place on a rack. While still wet, sprinkle with lavender and let set.
Recipe by Mariposa
1. Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.
• 2 cups baking soda
• 1 cup borax
• 1 tablespoon lavender flowers, either whole or ground
• 1 tablespoon lemon zest
• 10 drops lemon essential oil
Add everything to a medium sized bowl and whisk to combine. Transfer to a powdered sugar shaker jar or just use a regular jar and do your best to disperse the powder over the rug by hand. Trust me, it doesn’t have to get into every nook and cranny to be effective. Let sit for an hour before vacuuming up.
Prep:15 m Cook: 30 min Ready In: 45 m
Recipe and photo from Eat Better, Live Better, Feel Better
lavender almond milk:
• 1 cup raw almonds
• 3 cups filtered water
• 1/4 cup chopped pitted dates or 5 drops alcohol-free liquid stevia
• 1 1/2 teaspoons fresh lavender petals or 3/4 teaspoon dried culinary lavender
• 1 teaspoon natural vanilla extract
• Pinch of Celtic sea salt
• lavender almond milk (recipe above)
• 1/2 cup + 1 tablespoon chia seeds
• 1/2 cup sliced raw almonds, to serve
1. To soak the almonds, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours. (For more information on soaking read here.)
2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors.
3. To soak the dates, place them in a glass or ceramic bowl, and cover with filtered water for 30 minutes, until softened. Drain, and set aside.
4. Throw the rinsed almonds, filtered water, dates, culinary lavender, vanilla, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized.
5. To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the almond pulp and set aside. You can dehydrate this for use in smoothies or to make crusts. Or make this quick easy body scrub.
6. To make the pudding, pour the milk in a large bowl, and whisk in the chia seeds for about 30 seconds to prevent them from clumping. Whisk again a couple of minutes later after the mixture settles to ensure the chia is evenly dispersed. Transfer the mixture to the fridge, and allow to thicken for 30 minutes.
7. Stir in the almonds, and transfer to four bowls to serve. Top with additional sliced almonds, if desired.
Adapted from www.scratchymommy.com
This scouring powder can be made with a blend of herbs and essential oils for an amazing clean and smell.
Recipe adapted from redshallotkitchen.com
Lavender is the perfect addition to any dessert!
For the choux:
• 1 cup milk
• 1/2 cup (1 stick) unsalted butter, cut into smaller pieces
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
For the Irish cream filling:
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 1-2 tablespoons Irish cream liquor
For the white chocolate glaze:
• 4 ounces white chocolate, cut into small pieces
• 4 tablespoons butter
• 2 tablespoons whipping cream
• 1 tablespoons dried lavender buds
• To make choux pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. In a saucepan over medium heat, bring milk, butter and salt to a boil. Add flour and keep stirring until the dough dries up and pulls away from the side of the saucepan. Immediately transfer the dough to the mixing bowl. Mix with the electric mixer, adding one egg at the time, until well incorporated. Pour the dough into the piping bag with half-inch tip and pipe the dough onto the prepared baking sheets (about 1 to 1 1/2-inch in diameter), an inch apart between them. Bake in the oven until golden brown, about 20 minutes. Remove form the baking sheet and cool down completely.
• To make Irish cream filling: In a large mixing bowl, beat the cream, sugar and Irish cream liquor until the cream becomes stiff and hold its form. Transfer cream into a piping bag with 1/4-inch tip (or cut the tip of the bag with scissors). Insert the tip of the piping bag into the side of each choux pastry, squeeze the bag and fill each pastry with the cream filling.
• To make white chocolate ganache: Combine butter, white chocolate and whipping cream in a microwave safe bowl. Microwave for 30 seconds, mix, and continue until the mixture is smooth. Dip the top of each pastry puff into the chocolate mixture. Arrange the puff pastry on the baking sheet or a tray. Sprinkle the tops with some dried lavender buds. Store in refrigerator until the chocolate set. Serve.
Makes about 40 cream puffs