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Welcome Fall with this fun recipe for Hasselback Pumpkin with Whipped Lavender Pumpkin Spice Butter!  We are excited to share this fun recipe using small cooking pumpkins. The same idea would work with different kinds of squash so let this be inspiration to try it a variety of ways. Pumpkin is a superfood and is a great source of potassium, beta-carotene, calcium and magnesium, as well as vitamins E, C and some B vitamins. That's a whole lot of healthy going on!  To make the hasselback pumpkin you will need to cut your pumpkin in half, discarding all the seeds and pulp. Set it aside why you make the whipped butter recipe.  Whipped Lavender Pumpkin Spice Butter 1/2 cup butter, room temperature 3 Tbl. Lavender Simple Syrup ( or lavender honey) 1 tsp pumpkin pie spice 1/2 tsp Culinary Lavender In a small mixing bowl combine all your butter, lavender simple syrup (or honey), pumpkin pie spice and culinary lavender. With a hand held mixer blend until smooth and set aside. To prepare the Hasselback Pumpkin Slice your pumpkin into 1/2 inch slices across the top of your pumpkin (open side down on cutting board). Make sure you do not cut all the way through the pumpkin, but stop about 1/2 inch from the bottom. Place on baking sheet lined with a silpat mat or greased cookie sheet. Bake your pumpkin for about 20 minutes, removed from oven and carefully with a fork separate each layer and with a knife spread your whipped butter generously between each layer. Place back into oven for an additional 15-20 minutes or until pumpkin is tender. Remove pumpkin from oven and place on serving platter, drizzle with your melted butter on pan or place any leftover butter on top and let melt. Garnish with lavender sprigs, culinary bud and chopped walnut. If you have a sweet tooth drizzle a thin stream of lavender simple syrup over top.  With any leftover Whipped Lavender Pumpkin Spice Butter use on your morning toast, waffles, pancakes or scones.
Please feel free to share our recipe, but make sure you tag us on photo and recipe credit. Enjoy and explore the world of culinary lavender!
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I love cinnamon rolls but hate how long they take to make. This is my new favorite because you can save hours and they are just as amazingly good!!!  Lavender Cinnamon Rolls with Lavender Scone Mix 1 package Lavender Scone Mix 1/3 cup butter 1 egg 1 tsp vanilla Filling 2 Tbsp butter, melted 1/3 cup brown sugar 1 tsp cinnamon Lavender Frosting 2 cups powdered sugar 2 Tbsp butter, melted 1 tsp culinary lavender 1 tsp vanilla 4 Tbsp cream (or milk) Preheat oven to 400℉ and grease or line a baking sheet with parchment paper. Make scones according to package directions. Transfer the dough to a lightly floured surface and with a rolling pin gently roll into an 8 x 11 inch rectangle. Melt 2 Tbsp butter and brush over the dough. In a small bowl stir together the brown sugar and cinnamon and sprinkle it evenly over the butter. Gently press the mixture into the dough and brush one edge of the 11 inch (28 cm) side of the dough with a little left over butter (to seal the edges of the rolls). Roll the dough to form a log, starting at the end opposite the edge you brushed with milk or cream. If it begins to stick, sprinkle a little flour to help. Slice the log into eight equal-sized pieces and place on the baking sheet. Brush the tops of the scones with any left over butter. Bake for about 15 minutes or until golden. Remove from oven and place on a wire rack to cool slightly. Best served warm from the oven. Drizzle with Lavender Frosting. Makes 8 Cinnamon Roll Scones.   I love cute pans and this adorable flower pan from Boncook I knew I had to have. The first thing I wanted to try in it was lavender scones in it. It's spring time so you can get some great tasting strawberries. I envisioned strawberries in the batter of Lavender Scone Mix. The Lemon Lavender Glaze was an afterthought that just makes this scone decadent and adds to the spring vibes.  So easy to assemble and take about 10 minutes and 15 minutes to cook. Strawberry Lavender Scone Mix with Lemon Lavender Glaze 1 pkg Lavender Scone Mix 1 cup strawberries, chopped 1/2 cup cream or milk 1/3 cup butter 1 egg Lemon Lavender Glaze 3 Tbsp butter melted 1 1/2 cups powdered sugar 2 Tbsp lemon juice 1/2 tsp culinary lavender bud Preheat oven to 425℉. In a medium size mixing bowl dump in your Lavender Scone Mix, using a grater grate your butter into your scone mix. Gently stir the flour over the butter and then add 1 egg, 1/2 cup milk, 1 tsp vanilla. Stir to combine then add your chopped strawberries, folding the dough over the chopped strawberries. Try to be delicate so that you don't squish the strawberries and turn your dough pink. Cook for 13-15 minutes or until golden in color. While you wait for scones to cool assemble your Lemon Lavender Drizzle. Combine powdered sugar and culinary lavender stir to blend. Add melted butter and lemon juice together and stir into your powdered sugar until smooth and creamy. Stick it in a ziplock bag cutting just a little bit of the bottom edge of bag so that frosting drizzles out across your scone mix.
 1 cup raw cashews 3 Tbsp water 1 Tbsp nutritional yeast 1 lemon juiced (or 2 Tbsp of lemon juice) 1/2 tsp garlic powder 1/4 tsp salt 1/2 tsp basil, dried 1/2 tsp culinary lavender bud, dried 1/2 tsp parley, dried Cover cashews with water and soak for 1-2 hours and then drain. In a blender or food processor add drained cashews, water, nutritional yeast, lemon juice, garlic powder, and salt. Process until very smooth. Scrape cashew cheese into a small mixing bowl and with a spoon stir in herbs just until combined. Line a small mesh strainer with cheesecloth and spoon cheese into the cloth and firmly enclose. Refrigerate at least 4 hours or until cold and firm. If you can wait overnight it will be firmer, but if you don't have the time and you find it to soft, roll it in some chopped nuts and serve. Remove cheese from cheesecloth and unmold onto a small plate. Enjoy with fruit, vegetables, crackers, and bread.  |
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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