Everyone loves lavender! This lovely herb is known to improve sleep, promote relaxation and soothe skin, but have you ever tried cooking with it? If you haven’t, now’s the time to start.
Lavender adds a subtle floral flavor to take your recipes from drab to fab. From Rice Krispies Squares to Lemonade – It’s delicious in everything!
Let’s take a look at how you can infuse lavender in some of your favorite dishes.
Lavender Vanilla Rice Krispies Squares
- ½ cup butter
- 1 ½ tsp lavender
- 1 tsp vanilla
- 1 bag mini marshmallows
- 6 cups rice krispies cereal
- Melt butter in a large pot over medium-low heat. Add the vanilla and lavender and stir.
- Add the marshmallows and stir until melted.
- Remove the melted marshmallow from heat and fold into the Rice Krispies cereal.
- Spread the mixture into a greased 9 x 9 baking dish. Cover with plastic wrap and let sit at room temperature for about 20-30 min.
- Cut into squares and serve!
Blueberry Lavender Mini Cheesecakes
- 1 cup blueberries
- 2 tbsp sugar
- 2 tbsp lavender
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 1/4 cup sugar
- pinch of salt
- 16 oz cream cheese
- 2 egg whites, room temperature
- 2 egg yolks, room temperature
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 tsp sugar
- Preheat the oven to 375 degrees.
- Add the blueberries, sugar and lavender in a small pot over medium-high heat. The blueberries will start to pop and boil. Turn the heat down to low and simmer 5 min. Set aside to cool and strain.
- In a small bowl combine the graham cracker crumbs, sugar, salt and melted butter.
- Place cupcake liners in a muffin tin and add tablespoon amounts of the crumb mixture into each liner.
- Place crusts in the oven for 8 minutes.
- Once the crusts are out of the oven reduce oven temperature to 350 degrees.
- Beat the softened cream cheese, sugar, salt, vanilla and egg yolks in a large bowl.
- In a separate bowl beat the egg whites on high until soft peaks form. Add 1/2 tsp sugar and beat again for 30 seconds to 1 min.
- Fold the egg whites into the cream cheese mixture until smooth.
- Divide the mixture in half and add the blueberry mixture to one of the halves. Stir to combine.
- Add a dollop of the blueberry lavender cheesecake mixture to each of the muffin tins. Spoon the other cheesecake batter on top until almost full.
- Drop about 1/2 tsp of the leftover blueberry lavender mixture on top of each and swirl with a knife or toothpick.
- Bake for 20 minutes and let cool for 10. Chill in the fridge for 2 hours, or until firm.
- Keep refrigerated until ready to serve.
Coconut Lavender Lemonade
- 1 1/2 cups lemon juice (from about 9 lemons)
- 1 3/4 cups sugar
- 8 cups coconut water
- 4 cups water
Lavender Simple Syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1 tbsp lavender
- Start by making the lavender simple syrup. Combine the water, sugar and lavender in a small pot. Bring to a boil and stir until sugar dissolves.
- Simmer for 1 minute, remove from heat and let sit for 30 min.
- Strain the syrup through a mesh strainer and set aside.
- Pout the lemon juice, sugar, coconut water, water and lavender syrup in a large pitcher.
- Serve in tall glasses with ice and lemon wedges (optional).
Lavender Chive Herb Popcorn
- 5 tbsp unsalted butter
- 1/4 tsp sea salt
- 1 1/2 tsp lavender
- 1 tbsp chives
- 1 tsp thyme
- 1/2 tsp lemon zest
- 1 tsp garlic, minced
- 2 tbsp olive oil
- 1/4 tsp sea salt
- 2/3 cup popcorn kernels
- Add the butter and salt in a medium saucepan over medium heat.
- Once the butter melts stir in the lavender, chives, thyme, lemon zest and garlic. Remove from heat and let stand 15 minutes.
- Put the oil and salt in a large pot over medium high heat.
- When the oil is hot add your popcorn kernels and stir to coat them in the oil and salt.
- Put the lid on the pot and when the popping starts frequently shake the pot to keep the kernels moving around.
- When the popping subsides remove the pot from the heat.
- Add the herb butter to the popcorn and stir to coat all the kernels. Serve and enjoy!
Chocolate Lavender Truffles
- 2 tbsp lavender
- 10 oz dark chocolate
- 1/4 cup butter
- 1 1/2 cups heavy cream
- Cocoa powder
- White chocolate
- Add the cream and lavender to a small pot and bring to a boil.
- Let simmer 5 minutes and remove from heat. Strain through a mesh strainer and set aside.
- Put chocolate and butter in a double boiler. Add the lavender infused cream and stir until the chocolate and butter are completely melted.
- Place the bowl of melted chocolate in the fridge to chill for 3 hours.
- Remove from fridge and form tablespoon sized balls of the chocolate. Place on a parchment lined baking sheet and let cool in the fridge for about 20 minutes.
- Place cocoa powder in a small bowl and melt white chocolate in another bowl.
- Dip half of the balls in the cocoa powder and the other half in the white chocolate. Place back in fridge until ready to serve, enjoy!
Have you ever tried cooking with lavender? What recipes did you make?
Watch our video below that shows you the step-by-step instructions for how to make each of these lovely lavender recipes.
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