Fresh Berries with Lavender Cream

This is a special dessert which I made “way back when” I first became interested in using flowers in cooking. I also was not concerned about calories as you can tell by the ingredients. This is a delicious custard cream topped with some fresh berries – simple but oh so good. This was the beginning of my love affair with lavender…

Okay – another cookbook I really like and where this recipe comes from is “Flowers in the Kitchen: A Bouquet of Tasty Recipes” by Susan Belsinger published in 1991. She was kind of a pioneer in using flowers in  recipes and for almost 25 years I still refer to this cookbook.

Fresh Berries with Lavender Cream

  • 1/2 cup whipping cream
  • 1/2 cup whole milk
  • 2 tbsp. honey – I used orange blossom
  • 3 tbsp. sugar
  • pinch of salt
  • 5 lavender spikes 2-1/2  to 3-inches long right before the buds are about to open, or 1/2 to 1 tbsp. dried flower buds (do not be tempted to add more)
  • 2 extra-large egg yolks
  • 1/2 cup whipping cream, whipped stiffly
  • 2 pints or more of fresh berries, your choice

Combine the cream, milk, honey, sugar, salt and lavender flower spikes. Be careful not to add more flowers as a little goes a long way. Cook over simmering water for about 10 minutes, stirring occasionally.

Beat the yolks in a small bowl and add about 1/2 cup of the lavender cream mixture into the yolks and whisk until combined. Return the cream and yolk mixture to the double boiler and mix. Cook over simmering water until the mixture thickens, for about 10 minutes or so. Remove from the heat, strain and discard the lavender spikes.

Cover the custard cream with a piece of waxed paper covering the bowl until it is room temperature; then chill. The cream will thicken more as it cools.

Fifteen minutes before you are planning to serve, remove the lavender cream from the refrigerator; fold in the whipped cream. Spoon the cream on each plate and arrange the berries on top. Serve immediately.

Recipe by cooking with Aunt Juju

In a recent post on lavender I mentioned I cut my Hidcote plants back after the first bloom and was hoping for a re-bloom in September.


Well, it is just starting to happen; not as vigorous as in the spring, but you can see the new growth and the new flowers which I used in this recipe – a lot more will be coming. September has been unseasonably warm here in Michigan🙂

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I am sharing this simple dessert using fresh lavender with Angie @ Fiesta Friday #138 and her two co-hosts Mollie @ frugalhausfrau and Johanne @ frenchgardenerdishes.



Capellini with Burrata, Prosciutto, Tomatoes and Basil

While looking through my reader I came across this pasta recipe from Johanne The Burrata cheese caught my attention and I had to explore further.

This cheese resembles a fresh  Mozzarella ball, but when you cut into you will discover a very rich filling of soft Mozzarella pieces soaked in heavy cream. You heard right – heavy cream! The cheese has a shell with the same consistency of regular Mozarella but the filling is almost like cottage cheese, but much creamier and way more delicious🙂

If you want to see how “trendy” restaurants are serving it check out this link for 24 different ways to use burrata.

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I changed a few things in this recipe; as Johanne mentioned you can make this to taste using fresh veggies and herbs from your garden or the market. I have two other similar pasta dishes using the bounty of the summer: Ina’s Capellini with Tomatoes and Basil and a Weight Watcher’s version, Capellini with Fresh Tomato Sauce.

This recipe is off the chart and is so good with the saltiness of the prosciutto, the creaminess of the Burrata and the freshness of the tomatoes and basil. Bon Appetit!

Capellini with Burrata, Prosciutto, Tomatoes and Basil

  • 8 oz. capellini
  • tbsp. or two of extra virgin olive oil
  • ground or whole hot pepper flakes (to taste)
  • prosciutto (could use bacon, any kind of salami or pancetta)
  • one or two large tomatoes; peeled, seeded and chopped or use cherry tomatoes, cut in half
  • clove or two of garlic, minced and added to the chopped, fresh tomatoes
  • diced red onion (to taste)
  • if I had a zucchini I would have added that
  • one whole ball of burrata cheese, torn or chopped into pieces (open in the sink as it is packaged in water and it kind of spills out when you open it); the second time I made it a sauce versus chunks of cheese and I liked it that way better – just cut up the cheese and filling into very small pieces
  • basil, minced (to taste) or any herbs of your choice
  • sprinkle or two of Parmesan cheese

Prepare the onions, tomatoes and garlic, burrata cheese and brown the prosciutto; set aside. Cook the pasta – capellini only takes 2-4 minutes to cook. Drain and and place in a bowl.

Toss the pasta with the oil and add some hot pepper to taste. Immediately add the cheese to the hot pasta, then the onions, tomatoes and prosciutto. Top with minced fresh basil and Parmesan cheese if desired and serve.

Comment: I made this recipe twice and the second time I chopped up the outer shell, along with the filling, into small pieces. I placed it all back in the container, covered it and let it sit at room temperature for awhile. It coated the hot pasta really nicely with a few chunks of cheese here and there – I like this way better.

Recipe by cooking with aunt juju

I am linking this to Fiesta Friday #137 where Angie and her two co-hosts, Loretta @ safariofthemind and Natalie @ kitchenuncorked have started the party.


I actually made this recipe twice I liked it so much. This time I made the cheese more of a sauce versus just chunks of cheese and added fresh Parmesan.  The garlic was a nice addition too…


Black Bean Chicken (Dou Chi Ji Ding)

The original recipe from Liuyang, China was deep fried but the author chose to stir-fry the chicken instead in this cookbook. I agree even though I love fried food and the crispy chicken would add a nice contrast with the vegetables and sauce.

I enjoyed Fuchsia Dunlop’s first cookbook a lot so I bought the other two; I don’t think I will be disappointed. This recipe which I have adapted comes from “Every Grain of Rice” which won a James Beard Award. I do like my cookbooks, some people read novels and I read cookbooks, oh and garden books too🙂 How people can just “pin” recipes and never pick up a cookbook I will never understand; but each to their own.

I am fortunate to have a few well-stocked Asian grocery stores so I have access to probably any Chinese ingredient I need. The author does give substitutes which might be easier to find in your local stores.

Experiment, have fun and I hope you enjoy this  Chinese recipe.

Black Bean Chicken

  • 8 oz. chicken breast (can use thighs)
  • 1 tbsp. Shaoxing wine or dry sherry is okay
  • 1-1/2 tsp. potato flour (cornstarch is fine, just double the amount)
  • 1 tsp. light soy sauce or Tamari – this is not what you might find called low-sodium
  • 1 tsp. dark soy sauce
  •  red and green bell peppers (1/2 of each) cut into pieces the size of the chicken
  • 3 tbsp. peanut oil
  • 3 garlic cloves, peeled and sliced (could mince this)
  • same amount of ginger, peeled and sliced (I would mince it instead – fresh is a must)
  • 2 tbsp. fermented black beans, rinsed and drained (see comment below)
  • 1-2 tsp. ground chilies of your choice such as Tien Tsin (I buy this traditional Asian pepper whole and grind it up) you could also cut off the tips of these peppers so some of the seeds spill out giving some more heat
  • 2 tbsp. thinly sliced green onion cut on the diagonal
  • 1 tsp. sesame oil (you can buy toasted which adds a little more depth to this recipe)
  • extra soy sauce on the side garnished with green onion slices (optional)

Cut up the chicken into 1/2″ to 1 ” pieces, place in a bowl and add the next four ingredients.  Mix well and marinate for at least 30 minutes. I actually marinated them overnight.

Heat your wok (yes I have an electric one and not an authentic Chinese wok) to high. My electric needs 10 minutes to preheat. See Kitchen Gadgets – Breville Hot Wok. Add 1 tbsp. oil, the peppers and stir-fry until slightly cooked; remove and set aside.

Add the remaining oil and the marinated chicken and once they are almost cooked add the garlic and ginger and stir-fry for another minute or two. The aroma just fills your kitchen with wonderful smells!

Add the black beans and stir, then add the ground chilies or dried chile peppers. Return the peppers to the wok. Continue to cook until the chicken is cooked through. Stir in the green onion slices; turn off the heat and add the sesame oil.

Comment: Fermented black beans are also called salted black beans and preserved black beans. They come in different sauces or just salted. I purchased them in a can and in the bag below. Once opened, rinse briefly and store in a covered container in the refrigerator.

They are among the most distinctive Hunanese seasonings, especially when used with chilies. Would you believe they have been used in Chinese cooking for more than 2,000 years!

Recipe by cooking with aunt juju

This is week number 136 of the weekly Fiesta Friday parties. I will be stopping by to see what you have brought to the party so come join the fun. I am the only co-host this week along with our gracious host, Angie.

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Tomahawk Ribeye Steaks with Whiskey Barbecue Sauce

Do you want to impress your guests at your next barbecue? Then grill these tomahawk steaks, fireman’s axes, cowboy steaks or the “Fred Flinstones” of steaks; they all mean the same thing. These steaks are a sight to behold with their long rib bones attached. They are an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left which is 18 inches. The long bone is French-trimmed leaving an amazing presentation.

However, this might be too long for your grill – it certainly would not fit on mine. My butcher was selling these steaks with only a 6-inch bone which was fine for me. If you want the full tomahawk experience and your grill has room go for the 18-inch rib bone. Go here if you want to see a couple of pictures of an 18-inch rib bone


DSC_9795I first saw these steaks at the grocery store and now  I am seeing recipes online and in my favorite grilling source, Weber’s Grills.  Weber’s has a number of cookbooks authored by Jamie Purviance and I also get regular emails/recipes from them. These are my “grilling bibles” where I always refer to anything related to grilling. The cookbooks are full of great recipes and the ones I have tried turned out delicious.


One of these emails contained this version “Big Cowboy Steaks with Whiskey Barbecue Sauce”.  It just sounded plain good; I mean whiskey and maple syrup –  I knew I had to make this recipe. I am a big fan of beautiful beef tenderloin filets and even though ribeyes are very flavorful with their marbled meat they are just not a favorite. I don’t like fat on anything – I think it’s from being on Weight Watcher’s so long! These steaks are unique and looked like fun to make so I ventured out of my grilling shell  and gave this steak a go.

Now, to grilling this lovely piece of meat. I have mentioned I no longer use a gas grill but have two Weber electric grills that I keep in my garage and use them regularly for grilling for 2 or grilling for a crowd.  So, I have read a few recipes, assembled directions and ideas and decided to “wing it” on my larger Weber grill.  This is a recipe you will have to experiment with based on your grill type and the thickness of your “tomahawk steaks”. There are recipes online for both charcoal, gas, the oven and in Weber’s latest cookbook.

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The cooking method is called the “reverse sear“. Instead of searing your steak in the beginning you do it at the end. The trick is to avoid having a cold and rare center or overcooking it to get the middle warmed up. It is preferred that you have a two zone heat (indirect and direct heat) which charcoal and gas grills have. The oven or electric grill does not have this feature.

You slowly bring your steak(s) to temperature and finishing with a hot sear. The result is an evenly cooked steak with a crust to die for. This method is supposed to yield a better end result. I can say it smelled heavenly cooking and the taste was even better, especially with a little whiskey sauce on top!

Tomahawk Ribeye Steaks with Whiskey Barbecue Sauce

Whiskey Sauce:

  • 2 tbsp. olive oil (I used 1-1/2 tbsp.)
  • 1 cup onion, minced (I would use less and maybe  some cooked, crisp bacon)
  • 1 tbsp. garlic, minced
  • 1/4 cup whiskey (use your good stuff – I went middle of the road with Four Roses – see comment below on different whiskeys – like I’m an expert, right?)
  • 3 tbsp. tomato paste
  • 1/2 cup Michigan maple syrup
  • 1 tbsp. cider vinegar
  • 2 tsp. Dijon mustard
  • 1 tsp. smoked paprika
  • 1 tsp. hot pepper sauce, to taste (I used Sriracha)
  • 1/2 tsp. pepper (I used 1/4 tsp.)

Cook the onion in oil for about 5 to 10 minutes; add garlic and cook another minute. Remove from the heat and slowly pour in whiskey. Be careful as it could create flames.  I did not have any problem but it is always best to be safe! Return pan to heat and cook a couple of minutes until the whiskey almost evaporates.

Stir in the tomato paste, syrup, vinegar, mustard, paprika, hot sauce and pepper; simmer for 2-3 minutes. Remove from the heat and set aside.

This sauce is absolutely delicious as I knew it would be. Good booze and maple syrup along with sriracha – how can you go wrong.

Recipe by cooking with aunt juju


COMMENT: As I was looking for any bottle(s) of whiskey I had in my liquor cabinet I came up with four. They ranged from very cheap (Kessler), reasonable (Four Roses), kind of expensive (Canadian Club) to very expensive – I mean my Haig Dimple should be stored in my safe deposit box. LOL! Actually, my Haig Dimple is in a locked curio cabinet as it is such a pretty piece and does cost a pretty penny!


The Haig Dimple may be the oldest whiskey in the world. This was the dram of choice for James Bond 007 in the original Bond books by Ian Fleming. Dram basically means a unit of measure not often used in the U.S. This whiskey is named after the bottle’s trademark shape. My bottle is special (just found this out as it was Gene’s) because it has been encased in a limited edition pewter covering with a pewter cap. Stamped on the bottom is “Royal Holland Pewter Dralderop“.

Grilling Tomahawk Steaks on my Electric Grill

  • Difficulty: intermediate
  • Print

Because I am serving this steak with a whiskey barbecue sauce I only seasoned the steak with salt and pepper. Feel free to add whatever spices/herbs you might like.

  • tomahawk steaks (recipes seemed to use 2 to 2-1/2″ steaks)
  • olive oil
  • coarse kosher salt and ground pepper to taste
  • instant read thermometer such as Thermapen  

Trim some of the fat from the steak(s) if desired. Pat dry the steaks and brush both sides with oil. Season with salt and pepper to taste. Let stand at room temperature for 30 to 60 minutes.

I decided to place the steak in an aluminum pan and put it on the grate in a cold grill. Remember I am slowly getting the meat warmed up. I turned it on to medium and every 10 minutes I moved it around.   Keep this in mind that the steaks are ready for searing when they reach 110 degrees for rare; 115 degrees for medium rare; 125 degrees for medium. So, I either turned the heat up or down depending on how quick the meat was getting to temperature – I was aiming for medium rare.

After my Thermapen hit medium rare I turned up the grill to high, or 450 degrees and seared each side, with the lid closed, for 5 minutes or so. Looking at the meat below I think I did a pretty good at reaching my goal! By the way medium rare is 145, medium is 155 and medium well is 165.

I am by no means an expert on the grill, this is just my experience grilling a fun piece of meat for the holiday weekend🙂

Allow the steak(s) to rest for 10 minutes or so before carving.

Recipe by cooking with aunt juju

This is week 135 of Fiesta Friday where Angie is once again our host of a favorite blog party. The co-hosts this week are Jhuls @ thenotsocreativecook and Suzanne @ apuginthekitchen.

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Spicy Hunan Potatoes

How do you say “yum” in Chinese. These potatoes were perfectly seasoned and I could not get enough of them! Hunan food is known to be spicy and from the few dishes I have made so far I certainly agree. But like any recipe you can make it to your taste. Hunan is located in the mid-west part of China and it  has been said that Tuscany is to Italy what Hunan is to China!  Sounds good to me…

Spicy Hunan Potatoes

  • 2 large russet potatoes
  • 3 slices of bacon or streaky bacon as it is sometimes called – all comes from pork belly
  • 1 red chili pepper (I used a red jalapeno)
  • 1 green chili pepper (I used a green jalapeno)
  • 1 leek – white part and you can add some light green too
  • red onion (as much as you want)
  • couple of green onions, sliced diagonally
  • fresh minced ginger to taste
  • couple cloves of garlic (minced or sliced)
  • 1 tbsp. hot bean sauce (or to taste)
  • 2 tbsp. light soy sauce (used all dark soy sauce)
  • 1/2 tsp. dark soy sauce (I chose to use all dark soy sauce or 2-1/2 tsp.)
  • 1 tbsp. Shaoxing wine or dry sherry
  • 2 tsp. of sugar
  • additional salt (optional) – you really don’t need it
  • peanut oil

Peel the potatoes if desired and slice them very thin. Wash the potatoes twice in cold water to remove the extra starch; dry on paper towels. Cut the bacon into pieces; cut the chili peppers, red onion,  garlic and leeks into thin slices. Mince the ginger (you don’t want to eat a whole slice of ginger). You can also mince the garlic.

Heat the oil in your wok or skillet and deep fry the potato slices until they are golden brown. Remove and drain.

Fry the bacon pieces until almost crisp; remove and drain.

Add the green onion, ginger and garlic and stir-fry for a minute or two. Add hot bean sauce ; stir. Add the soy sauces, sugar, salt (optional – the dish is already salty enough) and cooking wine; mix well. Add the potatoes, bacon and rest of the ingredients. Continue to stir-fry until it smells so good and looks very yummy🙂

I served these very yummy, spicy potatoes with turkey burgers. I ate all my potatoes instead of finishing my  burger. Don’t you love the color of the potatoes and the three different onions, oh and of course the jalapenos ?

Recipe by cooking with aunt juju

This is a last minute link to the Fiesta Friday party as my old computer “died” on me last week and I now have a new one! Thank goodness I did not lose any data. Now, if I can just get any new pictures  organized!

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Pane Bianco Bakealong Challenge #1

Recently, King Arthur Flour (KAF) announced their first Bakealong challenge beginning in the month of August. I have never  participated in challenges, contests or such but this one I felt could be fun, at least for a month anyways! Click on the following link if you are interested in participating Even if you don’t want to join the challenge, please make this bread as you will not be disappointed.

This Italian bread is an inside-out stuffed bread filled with  a cheese blend, sun-dried tomatoes, garlic and fresh basil.  The bread is so uniquely shaped making for an impressive presentation. I get a little intimidated with some of the breads I’ve seen, fancy lame cuts and different shapes but not with this bread as it’s so easy to achieve this shape.


By the way it is delicious and we liked it plain or dipped in extra virgin olive oil. If you want a seasoned dipping oil go here:  Two Dipping Oils for Ciabatta or Focaccia

This recipe originally came from Dianna Wara and KAF simplified the recipe a bit but kept its prize winning qualities.

Pane Bianco Bakealong Challenge #1


  • 3 cups unbleached bread flour (or all-purpose and cut the water back to 1/4 cup) divided, save 1/2 cup to mix in when you are kneading the bread
  • 1-1/4 tsp. salt
  • 2 tsp. instant yeast
  • 1 large egg, lightly beaten
  • 1/2 cup lukewarm milk
  • 1/3 cup lukewarm water
  • 3 tbsp. extra virgin olive oil

There are 3 ways you can mix and knead your bread. Combine the ingredients in the bucket of your bread machine and set it on the dough cycle.  You can also use your stand mixer with the dough hook until you get a smooth, very soft dough. My bread machine is small so I chose to mix it in a bowl and knead it by hand on a board as I prefer to feel the dough with my hands anyways.

I kneaded it for about 3-4 minutes, let it rest briefly, kneaded another 3-4 minutes and then kneaded an additional 2 minutes. The dough is soft and beautiful to work with. Once it is very  smooth place the dough in a lightly greased bowl, cover and let it rise in a warm area for 45 to 60 minutes, or until it’s doubled in size.

I put the bread in my oven with the light on, boiled a pan of water, placed it under the dough and closed the oven door. If you have an 8-cup measure this works perfectly so you can see when it has doubled. Don’t let it rise too much or the bread could lose its shape. My home is air-conditioned and even though it is at a comfortable 75°F I felt the dough could use a little boost.


  • 3/4 cup shredded Italian blend cheese (I used 1/4 cup Parmesan, 1/4 cup Mozarella and 1/4 cup Asiago)
  • 1/2 cup oil-packed sun-dried Roma tomatoes, thoroughly drained, dab with a scott towel too, and chopped using your kitchen shears
  • 3-6 garlic cloves, minced (I always go for the higher amount as I love garlic)
  • 1/3 cup fresh basil, chopped using your kitchen shears

Gently deflate the dough, let rest for 10 minutes or so, roll and pat it into a 22″ x 8-1/2″ rectangle. A silicone rolling mat with marked measurements is a big help here and I just happened to have one!

Spread first with the cheese, then the chopped tomatoes, followed by minced garlic and chopped basil.  They say it’s best to use Roma tomatoes as there are not so many seeds and you get more “meat”. You could make your own sun-dried tomatoes but I did not grow enough to do that. The filling may seem sparse but too much can lead to a misshapen loaf.

Starting with one long edge, roll the dough into a log the long way and pinch the seam and edges to seal. Turn  the log seam side down on your working area, in my case my mat. The log is too long to put on the baking sheet now.

Using your kitchen shears, start 1/2″ from one end and cut the log lengthwise down the center about 1″ deep (but not all the way through)  to within 1/2″ of the other end.

Keeping the cut side up, form an “S” shape and carefully place on the prepared baking sheet. Tuck both ends under the center of the “S” to form a “figure 8,” pinch the ends together to seal. I cut through a little bit more and opened it up so more goodies were evident.

Cover and let rise in a warm place until the dough has doubled, 45 to 60 minutes.   Here again I put a pan of hot water under the baking sheet holding the dough to aid in rising. Preheat the oven to 350°F.

Uncover the bread and bake for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning. Sprinkle with some fresh basil if desired.

Recipe by cooking with aunt juju


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I will be linking this yummy bread to Fiesta Friday #133.

Lavender or Lavandula angustifolia ‘Hidcote’ and Lavender Honey Creamsicles

Lavender is by far my most prized herb/flower in my garden as it has everything I could wish for in an herb. The variety I grow is Lavandula angustifolia ‘Hidcote’ – perfect for my zone 5 garden.  There are other varieties and colors, just be sure you get the one that is suited for your growing area.

This cultivar produces the deepest violet-purple calyces, grows about 18-24 inches tall and blooms in early summer. It is drought tolerant and really does not like wet feet. It needs full sun and well-drained soil and does well during our Michigan winters. I cut it back after blooming in July and sometimes I get another bloom in mid to late September. I have four areas where I grow it, two were planned and the third and fourth are  volunteers (see below).

Lavender, why do I love thee? Let me count the ways… First the color, second the smell, third – it attracts my favorite pollinator, bees; fourth – a great herb for savory and especially sweet recipes. See the list of recipes below for the ones I have published so far. It is an ingredient in Herbes de Province and Lavender Tea. It can be used in potpourri and for medicinal uses.  It’s a great landscaping plant as you can see in the pictures – what a pretty border it makes. The flowers are fragrant fresh or dried, it makes a beautiful cut flower and I just happen to love it🙂

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The five stages of lavender; 1) cut back in April and just starting to show some green; 2) lavender in full bloom in late June; 3) flowers have lost their color in late July; 4) cut way back hoping for another bloom before the season is over in mid to late September; 5) you can see the new growth in just a few weeks and we are having a drought! 6) Recent update September 15th – new flower stalks are forming, not as vigorous as in the spring but I am getting fresh blooms to use for recipes or the bees to enjoy! The following is the various stages my lavender plants go through during the growing season.







Some of my lavender/edible flower books on the left. I also have a number of herb books which include lavender in the picture on the right.

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The buds are pictured below:


I treasure my lavender volunteers: the lavender on the left took over Iberis sempervirens or “Candytuft“. You can see what’s left of it around the lavender plant and in the middle of it.  The picture on the right shows a lavender plant growing in my Geranium sanguineum ‘Striatum’ or Striped Bloodred Geranium. When a lavender plant pops up anywhere in my gardens I leave it as it brings some lovely blue/purple color and of course the smell. I did not plant these … Mother Nature at her best!

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My lavender recipes I have published so far:

  1. Lavender-Infused Mom Collins
  2. Chicken with Lavender, Lemon and Thyme – thank you Chef Julianna
  3. Lavender and Rosemary Scented Walnuts
  4. Sparkling Lavender Lemonade
  5. Cantaloupe with Lavender Syrup
  6. Chocolate Lavender Brownies
  7. Oranges and Raspberries with Lavender Honey over Frozen Yogurt
  8. Lavender Lemon Spritzer
  9. Lemonade Scented with Lavender
  10. Lavender Whipped Cream
  11. Edible Flowers

Lavender is also an ingredient in Herbes de Provence which was introduced back in the 1970’s and Earl Grey Lavender Tea. I have had that grinder forever – just for this herb mix. Don’t you love it? I have tea bags and loose leaf and the aroma is so pleasing let alone the taste.

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I wanted to include a new recipe using lavender and decided on a popsicle recipe. I purchased this Onyx mold after seeing it in a Food 52 email and viewing Suzanne’s recipes Check out her site for some more yummy versions.

This recipe is adapted from Broma Bakery.

Lavender Honey Creamsicles

  • 3/4 cup whole milk (if you use skim milk each creamsicle would only be 67 calories)
  • 5 tbsp. mild honey (I did use orange blossom)
  • 1-1/2 tbsp. calyx or bud, before the flower opens  (the original recipe called for 2 tbsp. and that gave the creamsicles too strong of a lavender taste)
  • 1-1/2 cups plain, non-fat Greek yogurt
  • a dot of red and blue food coloring (optional)

Combine the milk, honey and lavender buds in a small saucepan and cook over low heat until the milk just begins to scald. You will see small bubbles form. Remove from the heat and allow to sit for 2 hours.

Strain the milk mixture through a sieve and press down gently with the back of a spoon to get all of the milk through.  Throw out the flower buds. You can add color with a drop of red and blue food coloring if desired.

Pour into your molds and leave a little headspace for the mixture to expand. Place the tray and popsicle sticks in each creamsicle; it’s best to freeze overnight. To remove place under hot tap water for a few seconds until the creamsicles release from the mold. You can remove the trays but I chose to leave them in to catch any drips.

These are so creamy, delicious and just melt in your mouth.

Recipe by cooking with aunt juju

I’m linking my lavender post and yummy lavender honey creamsicles to Fiesta Friday #132. The co-hosts this week are Angie, Sandhya and Nancy. Come join the fun🙂

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