I hope you've been following along with us on our adventures of using Lavender Chamomile Tea to create some really fun recipes! Today we are sharing with you a fun recipe for Honey Lavender Chamomile Bundtlets...these are absolutely amazing! They will surely make you a instant culinary chef and impress everyone you share them with.
Honey Lavender Chamomile Cake
Lavender Chamomile Tea Infusion
1 1/4 cup milk
3.5 Tbsp Lavender Chamomile Tea
1 Tbsp honey
In a small saucepan heat milk, Chamomile Lavender Tea and honey.
Bring to a near boil and remove from heat. Let sit to cool to room temperature, strain loose leaf tea from milk.
1 package Lavender White Cake Mix
3/4 cup infused Lavender Chamomile Tea
2 Tbsp oil
In a medium sized mixing bowl add Lavender White Cake Mix, 2 eggs, 2 Tbsp oil and 3/4 cup chamomile lavender infused milk (recipe above).
Bake for desired times according to package if you are making a cake, or cupcakes. Let cool and frost with Lavender Chamomile Frosting.
Creamy Honey Lavender Chamomile Frosting
1 Lavender Frosting Mix
2 Tbsp infused Lavender Chamomile Milk
In a small mixing bowl combine your Lavender Frosting Mix and 2 Tbsp of reserved Lavender Chamomile milk. With a hand blender mix until creamy and smooth. Frost your cooled cake or cupcakes. Garnish with Lavender Cocktail Picks and fresh chamomile if you have it.
If you make these we would love to see it #norwoodlavenderfarm
Recipe and pictures are ©copyrighted
We are addicted to Lavender Earl Grey lattes at our house. I was thinking about how to use it in other ways and this is what happened...a Lavender Earl Grey Latte Pie...umm, yes!
We started our obsession with Lavender Earl Grey when we discovered about making tea concentrates. You can see our post on that here, but I will sum it up. It is a concentrated tea made with 2-3x the tea and simmered a touch longer than just your average tea. Once it is cooled it can last in your refrigerator for 3-4 days. This allows you to be able to make ice cold tea in just minutes. You place in a glass ice, half of concentrate and half water (or milk). I have included the recipe below so you don't have to go back and forth.
This pie is delicious with our Lavender Shortbread Cookie crust, but you can use whatever crust you desire. But the shortbread cookie lends itself so well in this recipe.
Here is the recipe for concentrate as you will use it in the recipe for the latte pie.
Lavender Earl Grey Latte Pie
1 cup Lavender Earl Grey Tea concentrate
1 cup milk
1/4 cup lavender simple syrup
3 1/2 Tbsp cornstarch
1/4 cup milk
In a small bowl, whisk cornstarch and 1/4 cup milk until smooth. Set aside.
In a small saucepan, over medium heat bring 1 cup milk, 1 cup Lavender Earl Grey Tea concentrate, and lavender simple syrup to a simmer. Stir frequently as to not scorch your milk to the bottom of the pan.
When you have reached a simmer gradually whisk cornstarch mixture into tea and hot milk. Stir while it returns to a simmer and thickens, about 3-4 minutes. Pour pudding into pie shell. Refrigerate for about 3 hours or until chilled. Serve with lots of whip cream it adds the creamy latte flavor.
Yummy and delicious, what more can you ask for!
Chocolate Lavender Espresso Cake
1 pkg Chocolate Lavender Cake Mix
3/4 cup espresso or strong coffee
2 Tbsp oil
Preheat oven to 350℉.
Spray or line muffin cups or baking pan.
In a mixing bowl combine cake mix, coffee, oil and egg. Blenon with a mixer on high for 2 minutes. Divide mix evenly into baking cups and cook 19-23 minutes or until knife inserted comes out clean.
Frost with Chocolate Lavender Espresso frosting.
1 pkg Chocolate Lavender Frosting Mix
2 Tbsp of coffee or water
Blend until smooth with a handheld mixer.
Frost cooled cupcakes.
What a fun and refreshing way to make spring cupcakes!
1 pkg Lavender White Cake Mix
1 cup of pineapple chunks
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.
I 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.