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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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Ready for some yummy Fall comfort food?! This will fix your dinner dilemma tonight!  Tomato Pumpkin Cream Sauce with Sausage & Lavender 2 Tbsp Olive oil 2 cloves garlic, crushed 1 onion, chopped 1 yellow pepper, chopped 1 pound sausage, sliced into discs (casings removed) 1 tsp ground culinary lavender bud 1 tsp culinary lavender bud 1 tsp rosemary 1/2 tsp salt 14 tsp pepper 1 15 oz can pumpkin puree 1 28 oz can diced tomatoes 1/2 cup cream (or milk of choice) 1/2 cup parmesan, grated In a fry pan saute in olive oil the onion, garlic and sausage until sausage is cooked through and garlic and onions softened. Add in culinary lavender bud, ground culinary lavender bud, rosemary, 1 can pumpkin puree, diced tomatoes, salt and pepper. Stir to combine and bring to a simmer, let flavors meld while you make pasta. Prepare 1 pound pasta according to package instructions while your sauce is cooking. When sauce is ready stir in 1/2 cup cream. Serve sauce over pasta and garnish with parmesan.  Enjoy! Feel free to share our recipe but make sure to credit photo and recipe to Norwood Lavender Farm. If you make it #norwoodlavenderfarm....we would love to see your version.
NEW product, lavender pancake and waffle mix! We had some fun and created lavender pumpkin waffles. This year has sucked…and I think a little extra attention to enjoying the season is the answer to needing these waffles in your life. Top with Whipped Lavender Pumpkin Spice Butter (recipe below) and lavender simple syrup...yummm!  Lavender Pumpkin Spiced Waffles
1 pkg Lavender Pancake and Waffle Mix 1/2 cup pumpkin puree 1 tsp pumpkin pie spice 1 cup water Mix in a mixing bowl all dry ingredients, stir to combine and add water. Stir until combined and in a greased waffle machine cook until golden. Serve hot with Whipped Lavender Pumpkin Spice Butter and Lavender Simple Syrup. 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. Feel free to share just tag give Norwood Lavender Farm photo and recipe credit. 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! |
AuthorI am Nicole Callen, lavender lover, farmer, and owner of Norwood 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. 
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