Enjoy these wonderful, creative,
and simple lavender recipes.
and simple lavender recipes.
Keyword fudge with salted caramel, lavender fudge
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings 144 Aproximately 144 ¾-inch squares
Calories 39 kcal
Author Toni Dash
Ingredients for the Chocolate Lavender Fudge:
Ingredients for Salted Caramel Top:
Instructions for Chocolate Lavender Fudge:
1. Line a 9 by 9 inch square baking pan with foil. Set aside.
2. Place all ingredients into the top of a double boiler or heatproof metal bowl over a pot of boiling water. Stirring often, allow the chocolate chips and butter to melt and all combine into a smooth, creamy mixture.
3. Spoon the mixture into the prepared pan and smooth top. Cover with plastic wrap and chill in the refrigerator a few hours until set or overnight.
Instructions for Salted Caramel Top:
1. Remove the lavender fudge from the refrigerator to sit at room temperature while the caramel is prepared. In a small bowl mix together the finishing salt and lavender for the top of the caramel; set aside.
2. Place sugar in a heavy saucepan over medium-high heat. Allow sugar to warm until it begins to melt (approximately 5-8 minutes). Begin to stir the sugar to hasten melting and ensure no burning; stir until fully liquefied (approximately 10-12 minutes from starting to heat the sugar).
3. Reduce heat to medium and add the butter. It will splatter to be careful to avoid getting burned. Stir to fully melt and incorporate the butter.
4. Slowly drizzle the cream into the caramel mixture, again it will splatter. Stir to fully mix together. Remove from heat and allow to cool only for 3 to 4 minutes (if it cools longer it will begin to set and not spread on top of the fudge).
5. Spread the caramel on the top of the fudge quickly smoothing it evenly over the top. Quickly sprinkle the salt and lavender mixture on the top of the fudge before it sets. Return to the refrigerator to set for a few hours.
6. Remove the fudge from the refrigerator to cut it. Lift the fudge in the foil out of the 9 x 9 pan. The caramel top will be firm but can be cut and will soften when at room temperature. Cut the fudge into ¾ inch by ¾ inch pieces. I found this is most easily done but cutting a strip of ¾ inch wide fudge and then cutting it into pieces. Wrap in candy foil or serve straight away!
• 1/3 cup plus 1/2 cup sugar
• 1 teaspoon finely grated lemon peel
• 1/2 cup water
• 2 tablespoons honey
• 2 teaspoons dried lavender blossoms*
• 3 1-pound containers strawberries, hulled, sliced
• Crème fraîche or sour cream
• Mash 1/3 cup sugar and lemon peel in small bowl to blend well. DO AHEAD Lemon sugar can be made 3 days ahead. Cover and store at room temperature.
• Bring 1/2 cup sugar, 1/2 cup water, honey, and lavender to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until lavender flavor is pronounced, about 3 minutes. Strain syrup into small bowl. DO AHEAD Can be made 1 day ahead. Cover and let stand at room temperature. Rewarm syrup before continuing.
• Place berries in large bowl. Pour warm syrup over berries; stir to coat. Divide berries and syrup among 8 bowls. Spoon crème fraîche over berries, sprinkle with lemon sugar, and serve immediately
• 1 ripe apricot, halved and pitted
• 4 tablespoons regular plain or Greek yogurt
• Honey (try wildflower or lavender)
• 1 tablespoon unsalted roasted pistachios, roughly chopped
1. 1. Top each apricot half with 2 tablespoons of the yogurt, drizzle with the honey, sprinkle with the pistachios, and serve.
2. 2. While it's not necessary, if you want to give your plain (i.e., non-Greek) yogurt a thicker consistency, line a sieve with a paper coffee filter and set it over a bowl. Empty an 8-ounce container into the sieve, cover it loosely with plastic wrap, and place it in the refrigerator for at least 6 hours.
Makes 2 oz
• 3 tablespoons olive oil
• 1 tablespoon coconut oil
• 1 teaspoon cocoa butter
• 1 teaspoon Shea butter
• 1 tablespoon grated beeswax
• 15 drops lavender essential oil
• 3 tablespoons aloe vera gel
Melt the oils, butters, and beeswax in a double boiler or Turkish coffee pot. Use a medium heat and stir as the oils melt. Remove from heat just as all ingredients are liquid. Stir in essential oil. Allow to cool slightly and then add the aloe gel. Mix the gel in well with the rest and pour into a 2 oz container.
SERVINGS: 4 - 6
• 1 unbaked 9-inch pie shell (homemade or store-bought; use deep-dish shell if purchased)
• 2 large eggs
• 1/2 cup whole milk or cream
• 2 cups caramelized onions (see related recipe)
• 4 ounces bacon, diced, cooked and drained
• 2 teaspoons food-grade dried lavender
• 4 to 8 ounces blue cheese, such as gorgonzola, crumbled
• Caramelized Onions
Preheat the oven to 400 degrees. Bake the pie shell for 12 to 15 minutes, until golden. Let it cool.
Whisk together the eggs and milk or cream in a medium bowl. Add the onions and bacon, whisk to combine and pour the mixture into the baked pie crust. Sprinkle with the lavender and crumbled blue cheese.
Place the pie in the oven on the lower rack. Reduce the heat to 350 degrees and bake for 20 to 30 minutes or until almost set but still slightly soft in the middle. Let rest for 10 minutes before serving.
These lavender bath salts are incredibly easy to make. Pour them into a glass jar, tie a tag on with a pretty ribbon and you have a quick last-minute gift idea!
To make lavender bath salts:
Combine and store in a tightly closed glass jar.
To use, pour the bath salts into a cotton muslin bag (like THESE) or an old clean sock. Tie up tightly and toss in the tub as it fills with warm water.
You can use the full batch for one bath or split it between two baths, depending on personal preference. These bath salts will stay fresh and usable for around 6 to 9 months, or until the color of the flowers fade.
This savory recipe from The Art of Cooking with Lavender is reprinted with permission from the author, Nancy Baggett
Author: Homegrown Provisions
Place all ingredients except for lavender in a high-speed blender and whirl away until smooth and creamy.
Strain the walnut-oat milk through a fine mesh sieve or nut milk bag to separate out grainy bits and/or residue and pour the milk back into the blender.
Add the lavender. Puree for about a minute or so, until the lavender is well incorporated.
Strain the lavender moon milk through a fine mesh sieve or nut milk bag a second time, to remove any final residue and/or partial lavender buds.
Gently heat the milk for 3-5 minutes over low heat, stirring frequently.
Pour the lavender moon milk into a mug(s) and serve slightly warm with a dash of nutmeg and a sprinkle of lavender buds.
Some like it hot! If you prefer a warmer cup of moon milk, be advised that as the milk heats, the consistency will thicken due to the rolled oats.
On another note, if you have the time, consider soaking (and draining) the walnuts for a bit before using in this recipe (overnight if desired). This will create an ultra-creamy milk.
How To Make A Lavender Linen Spray
2 Tbsp rubbing alcohol*
10 drops lavender essential oil
~6 Tbsp distilled water
*Note: If you don’t happen to have any rubbing alcohol on hand, you could use witch hazel or unflavored vodka instead!
1. Remove the spray top and pour the alcohol and lavender oil into the bottle.
2. Fill the remaining space in the bottle with distilled water (about 6 tablespoons), then replace the spray top.
3. Shake the bottle to mix the ingredients. Shake lightly before each use, as the ingredients tend to separate over time.
4. How To Use Your Lavender Linen Spray
5. Spritz this spray over your bed linens, towels, curtains, throw pillows, furniture upholstery, and more! It’s an easy way to naturally freshen fabrics with a light scent that isn’t cloying or overpowering.
6. You can spray it over clothing before ironing to help steam out wrinkles and add a fresh scent, or use it to freshen up spare sets of bedding and towels that have been sitting in your linen closet for a while.
This recipe is taken from New Classics by Marcus Wareing, published by Harper Collins. Photography by Jonathan Gregson.
• 7 1/16 oz of feta
• 1/2 loaf of rye bread
• 4 tbsp of olive oil
• 1 garlic clove, halved
• 4 tbsp of runny honey
• 4 sprigs of thyme
• 2 lavender sprigs, or half a teaspoon of dried lavender
• sea salt
• freshly ground black pepper
Preheat the oven to 392°F
Cover the feta with 2 pieces of kitchen paper and leave at room temperature for 1 hour to absorb excess moisture
Cut the rye bread into very thin slices. Place them in a single layer on 2 baking trays. Drizzle with the olive oil and rub each slice with a halved garlic clove.
Bake the rye slices in the oven for 7–10 minutes until lightly golden and crisp. Remove the rye crisps and turn the oven to its broiler setting.
Remove the kitchen paper from the cheese and place the feta in an ovenproof dish just large enough for it to fit snugly. Drizzle the honey on top, then add the thyme and lavender. Season well with salt and pepper and broil for 5–10 minutes until golden.
Remove the cheese from the oven. Serve the feta immediately with the rye crisps