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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. 
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 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.
Looking for something truly yummy and satisfying for some weekend fun?! This pancakes are the perfect idea for breakfast or as dessert. Not too sweet and you taste very little lavender, but the combination is delicious and inviting. Sure to please any picky eater and the kids big and little will thank you.  These pancakes are easy and quick to make up and are a great breakfast for dinner idea too! My family always loves to mix it up and a little variety and yours will too! Serve it was hot chocolate and marshmallows. Lavender Hot Chocolate Pancakes Dry Ingredients 2 cups all-purpose flour 1/2 cup Lavender Hot Chocolate Mix 1/4 cup chocolate chips 1 tsp baking powder 1/2 tsp baking soda Liquid Ingredients 2 eggs 1 1/4 cup milk 2 Tbsp butter, melted Chocolate Drizzle Topping 3/4 cup chocolate chips 1/2 cup cream or milk Whipped topping optional for topping Combine flour, Lavender Hot Chocolate Mix, baking powder and baking soda. In a measuring bowl add milk, eggs and melted butter, stir to combine. Add liquids to dry ingredients and stir until combined. To a hot skillet spray or butter pan. Using 1/4 cup measuring cup to pour your pancake batter onto hot skillet. Cook until bubbles have formed and most of them have popped and edges are cooked, flip pancakes and cook on other side until done. Meanwhile heat chocolate chips and 1/2 cup cream in microwave until melted about 30 seconds. Stir and drizzle on top of pancakes.  We love a fun breakfast and this Lavender Monkey Bread is so tasty and fun! I love my mini bundt pan from Pampered Chef, but you can totally use a regular size bundt pan or even muffin pans!  Lavender Monkey Bread
Buttermilk Biscuits- 1 container ( I used Trader Joe's) 1/2 cup Lavender Simple Syrup 1/4 cup Lavender Sugar or just sugar works too... 1/4 cup pecans, chopped 3 Tbsp butter Preheat oven to 350 ℉ and spray your bundt cake. Open your biscuit container and cut them in 1/4's. Pour 1/4 cup of Lavender Simple Syrup on the bottom of your pan and top with your pecan pieces. Melt you butter and dip each of your biscuits into the butter and then roll into your sugar layer them into your baking dish. Once you have layered all the biscuits into baking pan, drizzle with remaining Lavender Simple Syrup and any remaining butter. Bake for 20-25 minutes for smaller baking dishes and 25-30 for larger baking pans or until golden brown. Remove from oven and let sit for 10 minutes before turning over you baking dish onto your serving platter. Serve while warm. |
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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