What a fun and refreshing way to make spring cupcakes! 1 pkg Lavender White Cake Mix
1 cup of pineapple chunks 2 eggs 2 Tbsp oil 3/4 cup pineapple juice . Pineapple Lavender Frosting 1 pkg Lavender Frosting Mix 2 Tbsp pineapple juice Preheat oven to 350℉. Combine in a medium sized bowl cake mix, eggs, oil, and pineapple juice. With a hand held mixer blend for 2 minutes. Fold in your pineapple chunks and fill cupcake liners 3/4 full of batter. Bake in oven for 18-21 minutes or until golden in color and toothpick comes out clean. Frost with lavender frosting subbing again the 2 Tbsp of water for pineapple juice. Makes 12 cupcakes.
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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. We love strawberry season and couldn't help explore using it with chocolate...here is the amazing result...Lavender Brownie Crepes! Lavender Brownie Crepes
1 cup lavender brownie mix 1/2 cup water 1/2 cup milk 2 eggs In a mixing bowl, whisk together the lavender brownie mix and the eggs. Gradually add in the water, stirring to combine. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot with sliced strawberries and whip cream. 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. |
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". Categories
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