What a fun Spring treat! Use any cookie cutter to cut rice krispies, we enjoy these little flowers to bring a little Spring cheer.
Lavender Rice Krispie Treats
4 Tbsp butter
12 oz marshmallows
1 tsp lavender extract
1 tsp vanilla extract
6 cups Rice Krispies
1 cup white candy melts
In a medium sized pan, on medium heat, melt butter.
Add marshmallows to butter, stirring until melted.
Add lavender and vanilla extract, stir to combine.
Add Rice krispies and stir together.
Pour into a 9x13 greased pan. Press the top with a oil coated spoon.
Let sit to cool.
Spray your cookie cutter with a little cooking spray and cut out krispie treats.
Dip into melted white candy melts.
Oh my my my, grandma will be impressed with this new version of a classical favorite. These cookies are so good...one just won't be enough! We like them dipped into chocolate, but the classical rolled in powdered sugar would still be delightful with these candies.
Lavender Whiskey Balls
1 Lavender Shortbread Cookie Mix
1 Cup powdered sugar
1 1/2 cups pecans, chopped
2 Tbsp Lavender Simple Syrup
1/3 cup Whiskey
Candy Melts or chocolate chips for coating.
Mix together Lavender Shortbread Cookie Mix according to package. Press dough into a 9" x 9" baking pan. Bake until lightly golden, let cool and then crumble the shortbread bars into crumbs. I like to use a gallon zip lock bag and then with rolling pin crumble the cookies as it creates less mess.
In a mixing bowl, stir together whiskey, 1 cup powdered sugar and lavender simple syrup. Stir in the pecans and crumbled shortbread cookie mix until combined.
Cover and place into refrigerator for about 30 minutes. Remove from the refrigerator and with a cookie scoop make your dough into small balls. Set on wax paper or silpat sheet.
Melt your candy melts or chocolate and dip your candy balls into chocolate to coat. Let chocolate harden and serve.
Got your solution for your next chocolate fix. This pie has a dreamy smooth mousse like texture, a creamy chocolate base, and just the right sweet floral touch. Simple to make with just 5 ingredients.
Lavender Hot Chocolate Pie
1 cup Lavender Hot Chocolate
1 cup powdered sugar
2 cups heavy whipping cream
4 Tbsp chocolate bar, shredded or grated
1 graham cracker crust (chocolate or plain)
Spray whip cream
Chocolate Bar, grated
In a mixing bowl add your heavy whipping cream, hot chocolate mix and powdered sugar.
With a mixer on high, blend until whip cream develops soft peaks. Fold in 2 Tbsp shredded chocolate, saving 2 Tbsp shredded chocolate to garnish the top of your pie.
Dump your whipped cream into your pie crust. Garnish with your reserved shredded chocolate a little whipped cream and top with a touch of culinary lavender bud if you wish. Freeze until ready to serve.
Spring, strawberries and lavender shortbread make such a wonderful treat for the freshness of spring weather.
Strawberry Lavender Shortbread
1 package Lavender Shortbread Mix
1/2 cup butter
1 package Lavender Frosting Mix
3 Tbsp water
Strawberries, washed and halved
Culinary Lavender garnish
Preheat oven to 350℉. In a medium sized mixing bowl add your lavender shortbread mix. Shred in your butter or using a pastry cutter combine your mix and butter until it pulls together. In a 8x8 inch nonstick pan press your dough into the bottom of the baking pan. Place in oven and bake 15-20 minutes or until very lightly golden.
While lavender shortbread is cooking make up your frosting by adding your mix to a small mixing bowl, drizzle in 3 Tbsp of water and with a hand held mixer blend until smooth.
When lavender shortbread bars have cooled frost and place your halved strawberries on top. Sprinkle a little culinary lavender on top and enjoy!
I am Nicole Callen, lavender lover, farmer, and owner of Norwood Lavender Farm. My intention for this page is to bring you great lavender related content that you can use. Most of it contains culinary adventures that transpire in my kitchen, as I have a love for the complex floral flavor and depth that lavender brings to cooking.