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What is the holiday without some Cranberry Bliss Bars?! We of course had to create a fun twist on the tradition with some lavender.  Lavender Cranberry Bliss Bar Cookie Crust 1 pkg. Lavender Shortbread Cookie Mix 1/2 cup butter, melted 1 egg 1/2 tsp orange extract 1/2 cup white chocolate chips 1/2 cup craisins Frosting 4 oz cream cheese, softened 3/4 cup powdered sugar 1/4 tsp orange extract 1/2 tsp lavender extract 1/4 cup craisins, chopped 1 square almond bark, melted Preheat oven to 350 ℉. Prepare a 8x8 square baking pan or a regular tart pan with cooking spray or line with parchment paper. In a medium sized mixing bowl combine shortbread cookie mix, melted butter, 1 egg, orange extract, white chocolate chips and craisins. Stir until combined and place into your baking dish. Bake for 18-22 minutes or until lightly golden on top. Place on wire rack to cool. While your bars are baking assemble the frosting by adding to a mixing bowl softened cream cheese and powdered sugar. Blend until smooth and then add orange and lavender extract and stir until combined. With frosting frost your cooled bars and top with chopped cranberries and drizzle with melted white chocolate or almond bark. Cut into triangles and serve.  Lavender Cranberry Bliss Bars
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 Ingredients Lavender Peach Cake 1 Lavender Cake Mix 2 eggs 1 Tbsp oil 3/4 cup water 1/2 cup Peach Champagne (used after cupcakes are baked) Peach Filling 5 peaches, pitted and chopped 1 Tbsp Lavender Simple Syrup 1/4 cup Peach Champagne Peach Lavender Frosting 1 Lavender Frosting Mix 2 Tbsp Peach Champagne Preheat oven to 350 ℉. Prepare a cupcake pan with cooking spray. In a medium mixing bowl combine your cake mix, eggs, oil, and water. With a hand held mixer blend for 2 minutes on medium speed. Pour into prepared muffin pan. Bake for 19-22 minutes or until golden. While your cupcakes are baking chop your peaches and combine with Lavender Simple Syrup and peach champagne in a small bowl. Prepare frosting mix by combining frosting with 2 tbsp of peach champagne and with a hand held mixer blend until smooth. Once your cupcakes have baked, use a chopstick or fork to poke a few holes into the top of your cupcake. Remove from your pan onto a wire cooling rack. With your reserved 1/2 cup of Peach champagne drizzle over the cupcakes about 2 tbsp of champagne over the top of each cupcake. The champagne will be absorbed. Let sit for about 10 minutes. Cut each cupcake in half and between the layers place about 1 tbsp of peach filling. Top with frosting. Garnish with a thinly sliced peach and lavender cocktail picks.  I used André Peach Champagne for this recipe. It has a beautiful sparkly peach flavor that pairs so well with lavender.  All rights reserved on pictures and recipes ©Norwood Lavender Farm
Oh yes, we love ourselves a little wine and we love it even more mixed in with our Lavender Cake Mix. This is a fun treat to make for guests, or having some friends over. Although, we had no guest over and seemed to manage to eat all of these ourselves!
Strawberry Lavender Rosé Cupcakes 1 Lavender Cake Mix 3/4 Rosé wine (we used Backstay Rose of Pinot) 1/2 cups strawberries, chopped 2 eggs 2 Tbsp oil In a bowl combine Lavender Cake Mix, Rosé wine, eggs, and oil. With a hand held mixer blend on high for 2 minutes. Fold in strawberries and pour into greased cupcake pan. Bake for 19-23 minutes. When cool frost. Strawberry Lavender Cream Cheese Frosting 1 Lavender Frosting Mix 4 oz. cream cheese, softened 1/4 cup of strawberries, pureed In a small mixing bowl add your ingredients. With a hand held mixer blend until smooth. Frost cooled cupcakes or cake. Garnish with strawberries and Lavender Cocktail Pics  ©Norwood Lavender Farm photo and recipe. We would love for you to share just make sure you site us. Thank you! If you make any of our recipes #norwoodlavenderfarm we would love to see it!
We are doing a series on using the Lavender Brownie Mix to make up other fun recipes. Check out Lavender Brownie Crepes if you missed it. Today we are showing how you can use the Lavender Brownie Mix to make up Lavender Brownie Cookies.  Lavender Brownie Cookies
10 oz. lavender brownie mix 3 Tbsp butter, melted 1 egg Preheat oven to 350 ℉. Mix together your lavender brownie mix, butter and egg until combined. With a cookie scoop place on a greased cookie sheet. Cook for 10-12 minutes. |
AuthorI 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. I like to say, "where nature meets gourmet". 
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