all things food
“You really are a Texan,” said a fellow guest at a group dinner in College Station one spring evening. He was referring to my choice of the beef entrée over…
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This article is from Delicious Everyday.
These lavender shortbread cookies take four ingredients. A simple and delicious lavender cookie that is vegan friendly. The ultimate cookie to whip up for when you get a sweet craving. Light, refreshing, and a …
This article is from Delicious Everyday.
These lavender shortbread cookies take four ingredients. A simple and delicious lavender cookie that is vegan friendly. The ultimate cookie to whip up for when you get a sweet craving. Light, refreshing, and a crisp texture when you bite into them. If you love lavender you have to try this lavender shortbread recipe. These lavender...
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Tart and sweet, fruity and floral, these blackberry lavender lemon bars are the perfect summery treat for lemon lovers everywhere! The classic lemon bar gets leveled up with ripe summer blackberries and a hint of lavender for a uniquely floral twist and gorgeous pink color. I’ve gotten into the habit of offloading my leftover sweets […]
The post Blackberry Lavender Lemon Bars first appeared on Love and Olive Oil.
Tart and sweet, fruity and floral, these blackberry lavender lemon bars are the perfect summery treat for lemon lovers everywhere!
The classic lemon bar gets leveled up with ripe summer blackberries and a hint of lavender for a uniquely floral twist and gorgeous pink color.
I’ve gotten into the habit of offloading my leftover sweets on my fellow students at my weekly Wednesday night ceramic class. Contrary to what you may think, excess sweets are a constant problem I have to deal with. The two of us can hardly consume everything I bake (recipes often requiring multiple tests before the final iteration), and it’s not like I have an office to bring them to. Usually it’s my neighbors who get saddled with the bulk of my leftovers (not that they’re complaining or anything).
But now that I’m back at my ceramics class after a year-long break, it’s proven the perfect opportunity for me to both offload my recipe tests and gather useful feedback, while at the same time spreading sweet happiness around the studio.
When I heard that our teacher was a huge fan of lemon desserts, I decided to revisit my classic Meyer lemon bars and give them a fruity and floral new twist. And even I, the lackluster lemon lover that I am (I’ll choose chocolate over lemon any day), had to admit the result is pretty darn fabulous.
These blueberry lavender scones are a lovely breakfast or afternoon snack! Bursting blueberry scones topped with sweet lavender glaze. Delish! I have the prettiest blueberry lavender scones to brighten up your breakfast table! These bursting blueberry bites of love and blanketed with a sweet and slightly floral glaze that tastes amazing. Scones with summer fruit […]
The post Lavender Glazed Blueberry Scones. appeared first on How Sweet Eats.
These blueberry lavender scones are a lovely breakfast or afternoon snack! Bursting blueberry scones topped with sweet lavender glaze. Delish!
I have the prettiest blueberry lavender scones to brighten up your breakfast table!
These bursting blueberry bites of love and blanketed with a sweet and slightly floral glaze that tastes amazing. Scones with summer fruit are one of my favorite things and I can hardly handle how delicious these are! It’s like a big bite of blueberry muffin, but not quite as sweet and with a lovely little icing on top.
I love the blueberry lavender combo. A few years ago, I made this blueberry ricotta cake with lavender glaze and it’s just fantastic.
Like my other favorite lavender treats, I have two ways of bringing in the lavender flavor. I’ve been making things with lavender for years now and initially, I only ever flavored things with the dried culinary lavender flowers. This is a great method and I do love the flowers. I have them on hand at all times.
It’s how I make my favorite lavender coffee syrup. It infuses a classic lavender flavor and is super good!
P.S. I never want to forget about this lavender latte ice cream either. OMG.
However, I have found lavender extract and I LOVE that too for baked goods. For things like cakes or cookies or even these scones, I find that it brings a lavender flavor throughout the treat that can be hard to achieve with the dried flowers. Both the flowers and the extract are pricey, but both last a really long time, so you can store them on hand and have lavender dessert any time you wish!
Speaking of, I never really consider scones to be dessert. Unless it’s, like, breakfast dessert. I mostly prefer savory breakfast dishes, but then after breakfast I still want a bite of something sweet.
It’s just like that!
These are perfect for breakfast dessert, or regular old breakfast if you’re not a crazy person like I am. They are great for brunch, afternoon tea or snacks or even real dessert at night. (more…)
The post Lavender Glazed Blueberry Scones. appeared first on How Sweet Eats.
These lavender lemon bars are a delish twist on the classic! Traditional lemon bars made with lavender sugar for a perfect floral, sweet hint. Lavender lemon bars are here for your perfect weekend treat! And I CANNOT get enough of them. If you love lemon and love that perfect hint of lavender, these are for […]
The post Lavender Lemon Bars. appeared first on How Sweet Eats.
These lavender lemon bars are a delish twist on the classic! Traditional lemon bars made with lavender sugar for a perfect floral, sweet hint.
Lavender lemon bars are here for your perfect weekend treat!
And I CANNOT get enough of them. If you love lemon and love that perfect hint of lavender, these are for you!
When I was growing up, my grandma made lemon bars all the time. They were probably one of her signature desserts (that and texas sheet cake!) – and they were the only lemon dessert I would touch. At least, most of the time. Sometimes I would only reach for the chocolate.
I had no interest in anything lemon until I was older; in fact I’m pretty sure that when I was a kid, I was convinced lemon was an “old person” flavor. You know? Let’s just say I’m very glad to be said old person now.
I missed out on so many delicious lemon options as a kid. Ha.
Anyway – her lemon bars were so good. My mom loved them too. When I found this recipe and started making it a few years ago, I knew it had to be similar. I’ve made them for a few years now and they are always such a hit.
Since I adore the lavender lemon combo, I figured it would work perfectly with these bars. My lavender lemonade is one of my favorite drinks ever! It’s a classic yet unique combination that always just works.
The shortbread crust is lovely. The filling is SO good – this amazing lemon curd that gets crispy and crunchy on top but stays a little saucy in the center. The bars are good at room temperature (but softer) and also right from the fridge (just firmer). They are about as rich and decadent as a lemon bar can get.
I rarely think of lemon desserts being rich and decadent, but these are! You only need a small square to be satisfied. While making them in a 9×13 pan will give you 16 to 20 actual “bar-sized” squares, you could definitely get more smaller squares out of it for serving!
To get the full lavender flavor here, I love to use both dried culinary lavender and just a drop of lavender extract. You guys always ask me where I get the dried lavender. I tend to buy these bags because it gives me so much and it’s culinary grade. It’s perfect and lasts a nice long while.
I also like to add a bunch of fresh lemon zest to my lemon bars. The recipe doesn’t call for this but I find that’s where all the best flavor is. That classic, sweet lemon flavor that is just so, so good. Oh and vanilla extract! I can’t do desserts without it. (more…)
The post Lavender Lemon Bars. appeared first on How Sweet Eats.
Baskets of ripe blueberries practically beg to be baked into blueberry muffins. Blueberry is one of the most popular muffin flavors out there, and one of the reasons that it is so hard to tire of them is that it is so easy to put different twists on them to change their flavors. …
The post Blueberry Lavender Muffins appeared first on Baking Bites.
Baskets of ripe blueberries practically beg to be baked into blueberry muffins. Blueberry is one of the most popular muffin flavors out there, and one of the reasons that it is so hard to tire of them is that it is so easy to put different twists on them to change their flavors. You can add coconut, nuts, lemon zest or a streusel topping. For these Blueberry Lavender Muffins, I added dried lavender to some buttermilk blueberry muffins to give them an unexpected and subtle – but delicious – twist.
The muffins are moist and fluffy, studded generously with plump, juicy blueberries. There is just enough lavender to bring out the subtle floral notes of the blueberries, which makes the muffins seem even more packed with berries than they already are. I added a dusting of lavender sugar on top of the muffins to give them a little extra sweetness and to highlight the lavender a bit, apart from the berries.
I prefer to use fresh blueberries in these when they are available, but frozen blueberries can be used, as well. You may need to add an additional minute or two of baking time if using frozen berries because the quantity of berries used in this recipe will cool down the batter a bit. I also recommend tossing frozen blueberries in 1-2 tsp of flour before adding them to the batter, as that will help prevent the berries from bleeding prior to baking.
The lavender sugar is something that you can prepare in advance and keep in your pantry. It is made simply by mixing dried lavender and sugar, then letting the mixture sit and infuse – much the same way that vanilla sugar is made. You can make it with regular sugar or coarse sugar, and it can be used in any baking application where you want a subtle lavender flavor. I usually use it to top muffins and rim cocktail glasses, so I often use coarse sugar so that I get a more dramatic look when I apply it.
Blueberry Lavender Muffins
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
1 large egg
1/4 cup vegetable oil
1 tsp vanilla extract
3/4 cup buttermilk
2 cups blueberries, fresh or frozen
1 tbsp dried lavender
Lavender Sugar, for topping (recipe below)
Preheat oven to 375F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together sugar and egg until well combined, then whisk in vegetable oil and vanilla extract. Stir in half of the flour mixture, followed by the buttermilk, then stir in the remaining flour mixture until it is almost completely incorporated. Gently fold in blueberries and lavender until well-distributed.
Divide batter evenly into prepared muffin pans. Top each with 2-3 tsp lavender sugar.
Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when lightly pressed.
Cool completely on a wire rack.
Makes 12.
Lavender Sugar
1 cup sugar
2 tsp dried lavender
In a food processor, combine sugar and lavender and pulse a few times to combine. Transfer to an airtight container and store for at least 24 hours (to infuse sugar with more flavor).
Makes 1 cup.
The post Blueberry Lavender Muffins appeared first on Baking Bites.
This giant pop tart is like a virtual hug to you, from me. Pretty sure we could all use a pop tart hug right about now! Hi, how are you? Please stay and chat with me here on the internets. I need all the human interaction I can get. In full disclosure, I made this […]
The post How to Make a Giant Berry Pop Tart with Ingredients In Your Freezer. appeared first on How Sweet Eats.
This giant pop tart is like a virtual hug to you, from me.
Pretty sure we could all use a pop tart hug right about now!
Hi, how are you? Please stay and chat with me here on the internets. I need all the human interaction I can get.
In full disclosure, I made this giant pop tart waaaay back in early February before any sort of stay-in-place orders happened. I’ve wanted to make a big one ever since seeing food 52 do a strawberry version back in 2017.
And that’s hilarious, because I’ve always been on the fence about pop tarts!
My mom occasionally bought them when we were kids and my brothers loved them. I was sort of “meh” on them, aside from brown sugar which was completely delicious. But that sort of thing just wasn’t what I wanted for breakfast – maybe I’d have one for dessert if anything.
I also thought the strawberry and cherry versions were good on occasion. Nothing I ever flipped over though.
This pop tart comes together successfully with freezer ingredients, and quarantined or not, I’d use freezer ingredients any day over a pie crust because I just love puff pastry oh-so much. Truth!
In fact, I’ve even made a few of my own mini puffy pastry pop tarts before, like these nutella s’mores ones, these smoked cheddar and cherry ones and these goat cheese and peach chutney ones.
But a big one – well, it’s super simple with these ingredients, even if my flavor is a little fancy. I know that right now, puff pastry is a luxury to add to your grocery order. But if you have some already or don’t mind getting a sheet, go for it. You can also, of course, make your own puff pastry from scratch!
I mean, we do have a ton of time now to do that, don’t we…
The filling is made from frozen fruit that gets thick and syrupy and saucy. It is so delicious that you’ll want to eat it with many other things. I used a triple berry frozen fruit blend and some dried culinary lavender. Again, this was made before we were in a pandemic.
But I’m glad to let you know that you can order lavender extract (works just as great) or dried lavender flowers on amazon too. I use them ALL the time in my house – mostly for iced coffee, but also for this banana bread, this blueberry ricotta cake, this lemonade (it’s fab!), this sangria, these cupcakes and this ice cream that you will officially freak over.
It’s actually a fancy pantry staple for me, mostly because it comes in such a large bag that I gotta use it up.
I decided to still share this recipe with you from my quarantine kitchen because Easter’s coming up, and for most of us, celebrations won’t be the same. We usually go to at least two family gatherings on Easter Sunday, and Easter week has always been a lot of fun family time for us.
While I have lots of cakes and treats that you can make at home to still make the day special, I wanted to give you one more option in case you do an Easter brunch or dessert.
This is such a good treat and everyone went CRAZY over it.
And the best part – use what you have. Whatever frozen fruit is your favorite? Use it!
Berries, peaches, etc – along with a plain glaze or a vanilla glaze. You can add citrus zest or cocoa to a glaze too!
Bringing the actual pop tart together could not be easier. You have to make the fruit filling, but once you fill the pastry, all it takes is baking it in the oven until golden and flakey. I’m going to make it today on my instagram stories so you can see how quickly it can come together.
Then whisk up a quick glaze and you’re good to go!
Now spring at home can look (and taste!) a little more festive and fun.
This makes me happy.
The post How to Make a Giant Berry Pop Tart with Ingredients In Your Freezer. appeared first on How Sweet Eats.
Blueberry ricotta cake is on tap for your weekend! Just LOOK at that glaze! BRB, going to eat a huge slice of this right now. I always get so excited to bake a weekend treat come Thursday afternoon or Friday morning. Something to have to snack on all weekend or, let’s be real – eat […]
The post Blueberry Ricotta Cake with Lavender Glaze. appeared first on How Sweet Eats.
Blueberry ricotta cake is on tap for your weekend!
Just LOOK at that glaze!
BRB, going to eat a huge slice of this right now.
I always get so excited to bake a weekend treat come Thursday afternoon or Friday morning. Something to have to snack on all weekend or, let’s be real – eat for breakfast.
My mom is the queen of cake for breakfast. This is one of those treats that you can bake and snack on or share first thing in the morning.
It’s incredible with a cup of coffee – hot or iced!
And the best part about it? It’s blanketed in that incredible lavender glaze.
The blueberry lavender combo is one I love so much. Remember when I made this blueberry lavender chia jam? It’s quick and easy and incredible. The florals add a little bit of interest to the blueberries and mixed with the sugar, the combo is so delicious!
You know I’m crazy about the lavender glaze on top of banana bread too. I figured it could only be better on a blueberry loaf! Berries + lavender is a match made in heaven.
For the glaze, I used this lavender extract again. You don’t HAVE to use the extract – you can definitely use dried culinary lavender! That is what I’ve done for years and once I found the lavender extract, I realized it was a little easier than the dried flowers.
If you want to use the dried culinary lavender instead, I suggest infusing the cream/milk with the flowers and letting it cool. Then straining it for an amazing lavender flavor. You can use it in hot coffee too, FYI.
The ricotta cake is light but dense – sort of like a pound cake. You could use another fruit if you wish, like raspberries or blackberries. Throw it on the grill and serve it with extra blueberries. You can toast it too.
Isn’t that the best sight ever?!
This lovely blueberry ricotta cake is covered in a lavender glaze and the perfect recipe for blueberry season! It’s rich and light and super flavorful.
I’ll take a cake full of antioxidants any day.
The post Blueberry Ricotta Cake with Lavender Glaze. appeared first on How Sweet Eats.
We survived the recent heatwave, which seemed like a good time to update my post on Vanilla Ice Cream, with new pictures. Probably the worst thing you can do in a heatwave is photograph ice cream, but I did it. As a former restaurant line cook, I can cook or bake through anything. Having a batch of freshly churned ice cream when it’s that hot,…
We survived the recent heatwave, which seemed like a good time to update my post on Vanilla Ice Cream, with new pictures. Probably the worst thing you can do in a heatwave is photograph ice cream, but I did it. As a former restaurant line cook, I can cook or bake through anything. Having a batch of freshly churned ice cream when it’s that hot, is never a bad idea, but plum sorbet, elderflower sorbet, and strawberry frozen yogurt, are also good ways to cool down, using seasonal fruits, berries, and flowers.
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