floral

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The distinctive flavors of rose and pistachio join forces in this special cookie, with both dried cherries and white chocolate adding their own delicious touch. Our thanks to Dawn Konofaos, an expert vegan baker, for sharing this recipe with us.

Rose-Pistachio Cookies with Cherries and White Chocolate were one of our <a href="https://www.kingarthurbaking.com/recipes/collections/bake-of-the-week-recipes">Bake of the Week</a> recipes for February 2022.

Rose-Pistachio Cookies with Cherries and White Chocolate

(80 grams) vegan brown sugar

(198 grams) vegan granulated sugar

(85 grams) vegan butter softened*

(57 grams) vegan cream cheese*

(74 grams) vegetable oil

rose extract*

vanilla extract

+ 2 tablespoons (58 grams) oat flour

baking powder

baking soda

salt

(60 grams) roasted unsalted pistachios chopped

(71 grams) tart dried cherries roughly chopped

(57 grams) vegan white chocolate chopped*

plant-based milk if needed

Similar in texture to a Russian tea cake or Mexican wedding cookie, nan-e gerdui are small shortbreads made primarily from ground walnuts and rice flour, a combination that makes a cookie that's crumbly on the outside and slightly chewy within.

Nan-e Gerdui (Persian Walnut Cookies)

(80 grams) King Arthur Unbleached All-Purpose Flour

(35 grams) white rice flour

(152 grams) walnuts

cardamom

(113 grams) unsalted butter

(85 grams) confectioners' sugar sifted

rose water

pistachios

If you were to imagine a London fog latté, with its Earl Grey tea and steamed milk, as a dessert, you’d get this London fog cake. Deeply flavored with robust black tea and citrusy bergamot, the cake's thick, double-milk glaze completes the picture with its lingering milky undertones. It’s perfect for a foggy day in London (or anywhere else!).This recipe was one of our Bake of the Week features for January 2024.

London Fog Cake

(298 grams) granulated sugar

orange oil orange zest (grated rind)

unsalted butter

half an 8-ounce package (113 grams) cream cheese

(28 grams) milk

King Arthur Pure Vanilla Extract

eggs

table salt

(113 grams) confectioners' sugar

(28 grams) dried whole milk optional

milk

Made with real lavender flowers, this Lavender Simple Syrup is fragrant, delicious and the perfect addition to tea, cocktails, coffee and lemonade.

Lavender Simple Syrup

sugar

water

(approx. 0.4 ounces) dried lavender flowers (see note)

In a medium saucepan over medium heat, combine...

In a medium saucepan over medium heat, combine sugar and water. Stir until sugar has dissolved. Do not let boil.

Remove from heat and stir in the lavender...

Remove from heat and stir in the lavender flowers. Let rest for 30 minutes, stirring occasionally. Leave in longer for a stronger flavor. Strain out the flowers with a fine-mesh sieve.

Store in a mason jar for up to...

Store in a mason jar for up to two weeks.

Bursting with fresh blueberries and accented by floral lavender notes, this crumb-topped coffee cake will impress no matter what time of day you serve it.

Blueberry-Lavender Coffee Cake Recipe

¼ cups packed dark brown sugar

cinnamon

kosher salt, divided

vanilla extract, divided

sour cream, divided

lemon

blueberries

culinary grade dried lavender flowers, divided

confectioners' sugar

Line a 9-inch round cake pan with cooking spray and parchment paper. Set aside.

Make the crumb topping: In the bowl of a stand mixer fitted with a paddle attachment, beat 1 ½ cups flour, brown sugar, cinnamon, ¼ teaspoon salt, and ¾ cup butter until mixture resembles wet sand.

In the same stand mixer bowl, beat remaining ½ cup butter with granulated sugar until smooth.

Add eggs one at a time, mixing until each is combined with the creamed butter and sugar. , Scrape down the bowl with a rubber spatula after each addition if needed.

Add 1 ½ teaspoons vanilla extract, ½ cup sour cream, and lemon zest. Beat to combine.

Add 2 cups flour, baking powder, baking soda, and remaining ¾ teaspoon salt. Beat just until no flour remains visible.

Add remaining ½ cup sour cream. Beat until batter is smooth.

In a small bowl, toss blueberries with remaining 1 tablespoon flour to coat.

Pour cake batter into prepared pan and spread evenly.

Top with blueberries and 1 teaspoon lavender flowers.

Bake for 60 to 75 minutes or until a wooden pick inserted in the center comes out clean.

Transfer to a wire rack and cool for at least 1 hour.

Make the glaze: In a small bowl, stir to combine confectioners&#39; sugar, remaining ½ teaspoon vanilla extract, ½ teaspoon lavender flowers, and 1 tablespoon lemon juice.

If the glaze is too stiff, stir in a splash of water or milk. Repeat if necessary until you get a pourable consistency. Add food coloring if desired.

Drizzle glaze over cake and sprinkle with remaining ½ teaspoon lavender and additional confectioners&#39; sugar, if desired.

This pistachio cake calls on iconic Persian ingredients — pistachio, rose, and pomegranate — to create a beautiful green-hued cake that is tender, moist, and bursting with vibrant flavors. The batter is made entirely in a food processor and comes together in about 10 minutes, and the glaze showcases pomegranate, part of the Persian Jewish Rosh Hashanah seder. It’s the perfect addition to a Rosh Hashanah table. This recipe was one of our Bake of the Week features for September 2024.

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Top 6 floral recipes from across the web

The most viewed floral recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed floral recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine