lavender

This honey posset recipe is my go to entertaining dessert because they require no special ingredients, can be made ahead and they look so fancy! We won&#x27;t tell anyone how insanely simple they are.

Honey Posset: The Easiest Entertaining Dessert You've Never Heard Of

cream (heavy

honey

lemon juice

lime

In a medium saucepan bring cream and honey to boil over medium-high heat. Stir continually until honey is fully combined. Boil for 3 full minutes stirring continually. You may need to lower heat to prevent boiling over. Remove from stovetop.

All lemon and lime juice and stir.

Mix in lavender sprigs so they are fully submerged and allow to steep for 10-20 minutes (to intensity of lavender flavor desired).

Remove sprigs and pour into ramekins. Top with a few tiny flowers.

Cover tightly with plastic wrap and chill, minimum of 2 hours. You can also pop them in the freezer for 30-40 minutes if you are running late and they will be decently set, but I prefer overnight to let the flavors meld.

https://embed.mediavine.com/videos/ddaq9ckhel97xzvr2v2t

This honey posset recipe is my go to entertaining dessert because they require no special ingredients, can be made ahead and they look so fancy! We won’t tell anyone how insanely simple they are.

Lavender Honey Posset: The easiest entertaining dessert you've never heard of

Light and delicious, these Earl Grey cupcakes topped with fresh lavender buttercream give a unique spin to a classic recipe!

Earl Grey Lavender Cupcakes

whole milk (292 g)

Grey

unsalted butter, softened (165 g)

sugar (254 g)

eggs (100 g)

vanilla extract (5 g)

all-purpose flour (310 g)

baking powder (10 g)

salt (2 g)

Earl Grey tea bags, opened

sugar

unsalted butter, softened (227 g)

vanilla extract (7 g)

sugar (500 g)

kosher salt (2 g)

milk (10 g)

food coloring (I mixed blue and pink)

Preheat the oven to 375°F. Line a standard muffin tin with paper liners and set aside.

Make the Earl Grey cupcakes

In a medium saucepan, combine milk and Earl Grey tea bags and bring to a boil over high heat. Once boiling, remove from the heat, cover, and let sit for 15 minutes. After the 15 minutes are up, strain the Earl Grey-infused milk into a separate container and set aside. Discard the tea bags. In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), cream together the unsalted butter and granulated sugar until fluffy, about 5-7 minutes. Once fluffy, add in the eggs one at a time, scraping well after each addition. Next, add in the vanilla extract and scrape well to incorporate. In a separate bowl, whisk together all-purpose flour, baking powder, salt, and Earl Grey tea leaves. For the tea leaves, simply cut open the tea bags and use the leaves inside, discarding the outer bag. Alternate adding the dry ingredients and the Earl Grey-infused milk into the creamed butter mixture in 3 additions, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Spoon batter into the liners until they are about 2/3 of the way full.

Bake cupcakes for 16-20 minutes, or until a toothpick inserted into the middle of the cupcakes comes out clean. Remove the cupcakes from the oven and transfer them to a wire rack to cool completely.

Make the lavender buttercream

In a food processor or spice grinder, pulse together the culinary lavender and the granulated sugar until it becomes a fine powder. If you still have larger pieces of lavender, sift the mixture before using. Set aside. In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), cream together the unsalted butter and vanilla extract until fluffy, about 3-5 minutes. Add in the lavender-sugar mixture and mix until combined. Gradually add in the powdered sugar, scraping the mixture after each addition. Once the powdered sugar is all incorporated, add in the salt and milk and mix until well combined. If desired, add in food coloring to create a purple color for the buttercream. I used a combination of blue and pink food coloring to get this shade.

Once the cupcakes are cool, decorate them with the lavender buttercream as desired and enjoy!

Awesome recipe! A big hit for everyone that tried it. One recommendation is if you use loose leaf tea to grind the tea leaves as there were occasionally some larger leaves that left a tricky texture.

Wow! I made these today and they are incredible. Highly recommend!

I made these tonight, everyone raved about them! The earl grey and lavender complement each other so perfectly. Definitely bookmarking this one!

I made this the other night. I enjoyed it, but it came out rather " heavy". Like a muffin. I was hoping for something lighter as in a cupcake. What did I do wrong?

These buttery, shortbread-like cookies, called graybeh, have a particularly crunchy texture that comes from clarified butter. If you’ve never clarified butter, this recipe is a good place to start, and the process is extremely simple (though you do have to plan it several hours ahead). If you’re not a lavender fan, feel free to leave it out. And for a more familiar flavor, substitute vanilla extract for the orange blossom water. These cookies keep well, so you can make them up to a week in advance.

Maureen Aboods Lavender and Orange Blossom Cookies

clarified butter,

confectioners’ sugar

kosher salt

orange blossom water

all-purpose flour, more as needed

Heat oven to 325 degrees with a rack in the center of the oven. Line two sheet pans (not dark metal) with parchment paper.

In an electric mixer, beat the butter on high for about 6 minutes, until light and fluffy. Add 3/4 cup (92 grams) confectioners’ sugar, lavender and salt and beat another 2 minutes. Scrape down the sides of the bowl, and with the mixer on low speed, add orange blossom water and mix to combine.

Add flour to butter 1/2 cup (about 65 grams) at a time, until dough is crumbly and slightly dry but still able to hold together when squeezed, adding additional flour if necessary.

Divide dough into quarters and press each into a long narrow log about 1 inch high and 1 inch wide. With a sharp knife, cut into log diagonally to make diamond-shaped cookies 1 to 2 inches long. Use a spatula to transfer cookies to sheet pans, spaced about 2 inches apart. Bake for 15 to 20 minutes, rotating pan halfway through. Cookies should be golden brown at the edges.

Sift remaining confectioners’ sugar over baked cookies while still warm. Store in an airtight container for up to 1 week.

Honey Lavender Lemonade is sweet, but not too sweet, lemonade with a touch of honey and light floral notes from lavender.

Honey Lavender Lemonade

super fine sugar

lemon peels (from 1 large lemon)

water

lemon

Look for culinary lavender at specialty food stores, tea and spice shops, or online to make this zesty, only slightly floral lemon pound cake recipe.

Lemon-Lavender Pound Cake

all-purpose flour

salt

baking powder

baking soda

lemon zest

vanilla bean, split lengthwise

eggs, room temperature

buttermilk or milk

Look for culinary lavender at specialty food stores, tea and spice shops, or online.

Bon Appétit

Preheat oven to 350°. Butter an 8½x4½" loaf pan and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, salt, baking powder, and baking soda in a medium bowl; set aside.

Place granulated sugar, lavender, and lemon zest in a food processor. Scrape in seeds from vanilla bean; save pod for another use. Pulse until lavender is finely chopped; set 1 Tbsp. lavender sugar aside for topping.

Using an electric mixer on medium-high speed, beat remaining lavender sugar and ½ cup butter in a large bowl until very light and fluffy, 5–7 minutes (don’t shortchange yourself here; the long beating time aerates the cake and yields the finest texture). Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.

Combine buttermilk and lemon juice in a small bowl. Reduce speed to low and add dry ingredients to lavender sugar mixture in 3 additions, alternating with buttermilk mixture in 2 additions, beginning and ending with dry ingredients. Stop mixer just before all dry ingredients are incorporated and finish mixing by hand, a guarantee against overmixing the batter, which can cause the cake to be tough. Scrape batter into prepared pan and smooth top with a spatula.

Bake cake until a tester inserted into the center comes out clean, 55–65 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out and peeling off parchment. Let cool completely.

Do Ahead: Lavender sugar can be made 1 month ahead; store airtight at room temperature. Cake can be baked 2 days ahead; store tightly wrapped at room temperature.

Whisk powdered sugar and buttermilk in a medium bowl. Pour over cooled cake, letting excess drip over sides. Using a lemon zester, zest lemon into strips into a small bowl; add 1 Tbsp. reserved lavender sugar and toss to coat. Top cake with sugared lemon zest. Let sit until glaze is set, about 30 minutes.

Do Ahead: Glazed cake (without zest) can be made 1 day ahead; store under a cake dome (or an overturned bowl) at room temperature. Top with sugared lemon zest just before serving.

The savory-sweet combination of nectarines, peaches, candied pecans, Gorgonzola, and a sweet herb syrup means you can serve this recipe as a summer salad or a light dessert.

Nectarines and Peaches with Lavender Syrup

pecans

rosemary

lavender buds

Kosher salt

Gorgonzola, divided

The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert. This recipe was reader-requested from Thyme Cafe and Market, Santa Monica, CA.

Preheat oven to 350°. Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 10–12 minutes. Let cool.

Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved. Add rosemary and lavender and remove from heat. Let sit 5 minutes. Remove rosemary and let syrup cool.

Bring a pinch of salt, remaining ¼ cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. Cook (without stirring) until sugar turns a light amber color, about 2 minutes. Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes. Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool. Break into smaller pieces.

Toss nectarines, peaches, lemon zest, and ¼ cup syrup in a large bowl to coat. Let sit 5 minutes. Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed. Transfer to a platter. Top with remaining Gorgonzola and candied pecans.

Do Ahead: Syrup can be made 1 month ahead; cover and chill. Pecans can be candied 1 day ahead; store airtight at room temperature.

This Lavender Simple Syrup is so delicious and can be added to tea,  coffee, make a Lavender Latte, cocktails like martinis, lemonade, iced tea, and even pancakes! You can make this ahead of time and let it chill in the refrigerator to have ready to use when you need it.

Lavender Simple Syrup with essential oil

In a small saucepan, heat the water and sugar until the sugar is dissolved.

Add two -3 drops of Lavender essential oil to taste

Pour into a glass storage container

Store in refrigerator for up to 2 weeks.

To use, swirl syrup in ice tea, lemonade, coffee, lattes, martinis, and other beverages.

Lavender Lemon Macarons - Easy macaron recipe! Lavender macaron shells with a touch of lemon filled with a light lemon honey filling.  An elegant french dessert that tastes incredible!

Lavender Lemon Macarons

almond flour

tsp cream of tartar

lavender extract

purple gel food cloloring

unsalted butter

tsp, honey

yellow gel food coloring, optional

pastry bags

extra large piping tip

piping tip

Into a medium bowl, sift almond flour and...

Into a medium bowl, sift almond flour and confectioners’ sugar thoroughly twice.

In a large stand mixer bowl with a...

In a large stand mixer bowl with a whisk attachment, add in egg whites and mix until frothy.  Slowly add in granulated sugar and cream of tartar.  Whip until there are hard peaks.  Add in lavender extract, lemon juice, and lemon zest.  Continue to mix on low until combined.  The amount of purple food coloring you use is up to you and how deep you want the color to be!

Sift in the almond flour and confectioners’ sugar...

Sift in the almond flour and confectioners’ sugar mixture to the egg white mixture.  Use a spatula to fold in the almond flour/confectioners’ sugar.  Continue to do this until well combined but DO NOT OVER MIX.  To test, drop batter and and if the edges still appear after 10 seconds, then mix a bit more and try again.  If the edges do not appear, then the batter is ready to go.

Transfer batter into a pastry bag with the...

Transfer batter into a pastry bag with the extra large piping tip.

On a baking sheet lined with parchment paper,...

On a baking sheet lined with parchment paper, pipe out 1.5 inch rounds.  They should be at least 1.5 inches away from each other.

Tap baking sheet a few times to a...

Tap baking sheet a few times to a hard surface to pop any bubbles inside to macarons to avoid cracking in the oven.

Let the macarons dry for 20-30 minutes before...

Let the macarons dry for 20-30 minutes before baking.

Heat the oven to 300°F and then bake...

Heat the oven to 300°F and then bake for 17-19 minutes.  The macarons are done when you can easily remove one of the tray.

Let cool for 10 minutes before transferring to...

Let cool for 10 minutes before transferring to a wire rack to continue cooling.

While the macarons are cooling, start on the...

While the macarons are cooling, start on the filling.  In a large bowl, whip butter using a mixer.  Add in the powdered sugar, salted butter, honey, lemon, and food coloring and continue to whip until well combined.

Transfer frosting to a pastry bag with the...

Transfer frosting to a pastry bag with the medium piping tip.  Fill the inside of half of the macarons before placing the remaining macarons on top of the filled macarons.

https://mediavine-res.cloudinary.com/video/upload/o3ardhmoigj1yda3tunt.mp4

Lavender Lemon Macarons – An easy macaron recipe! Lavender macarons with a touch of lemon filled with a light lemon honey buttercream. This is a French dessert that tastes incredible!

If the joy of frolicking in a field of flowers could be captured in a cookie, it would be these crackly, chewy lavender-lemon crinkle cookies.

Lavender-Lemon Crinkle Cookies

(250 g) all-purpose flour

Tbsp. finely grated lemon zest

Diamond Crystal or ½ tsp. Morton kosher salt

lavender buds (optional)

eggs

vanilla extract

½ cup (1 stick) unsalted butter, room temperature

(200 g) granulated sugar

(55 g) powdered sugar

If the joy of frolicking in a field of flowers could be captured in a cookie, it would be Cheryl Day’s lavender-lemon crinkle. These crackly, chewy cookies from her newest book, Cheryl Day’s Treasury of Southern Baking, balance bright lemon and floral lavender for a tender treat that makes a lovely addition to any cookie platter. Pro tip: The colder the dough, the less messy it will be to roll the balls in sugar.

Whisk flour, lemon zest, baking powder, salt, and lavender (if using) in a medium bowl. Whisk eggs, lemon juice, and vanilla extract in a small bowl.

Beat butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until pale and creamy, about 2 minutes. Add egg mixture and beat 1 minute to combine. Reduce speed to low and add dry ingredients in 3 batches, mixing just until combined after each batch before adding more. Dough will be very soft at this point. Cover bowl and chill dough at least 1 hour and up to 2 days. (If chilling longer than 1 hour, transfer to an airtight container; this will keep the dough from drying out.)

Place racks in middle and lower thirds of oven and preheat to 350°. Place powdered sugar in a small bowl. Using a #60 or #70 cookie scoop (or 1 Tbsp.), portion out dough and roll into balls. Working quickly so dough doesn’t have a chance to warm up, drop each dough ball into powdered sugar and roll to coat evenly. Divide cookies between 2 parchment-lined baking sheets, spacing 2" apart.

Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until puffed and cracked and edges are set, but centers are still soft (cookies will look underbaked between the cracks), 10–13 minutes.

Let cookies cool on baking sheets before serving.
Do ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.

Here's what you need: earl grey tea, culinary lavender, hot water, milk, vanilla extract, agave nectar, ground cinnamon

Lavender London Fog Recipe by Tasty

earl grey tea

milk

nectar,

cinnamon,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Steep the tea and lavender in the hot water for 7 minutes.

Froth the milk by adding it to a resealable jar. Shake vigorously until many bubbles form. Then, microwave the milk for 45 seconds to 1 minute, which will help create stable bubbles.

Remove the tea, then stir in the frothed milk, vanilla, and agave.

Nutrition, per serving - Calories: 93, Total fat: 2 grams, Sodium: 69 mg, Total carb: 14 grams, Dietary fiber: 0 gram, Sugars: 6 grams, Protein: 4 grams

https://vid.tasty.co/output/114059/landscape_480/1541113086

This Earl Grey lavender cake is light, moist and aromatic! It&#039;s filled and topped with a luscious cream cheese frosting!

Earl Grey Lavender Cake

granulated sugar

vanilla

Earl Grey tea (or the contents of 2 Earl Grey tea bags)

(125 milliliters / 4 fl oz) milk

full fat cream cheese

Preheat the oven to 356°F / 180°C.

Butter the sides and bottom of the pan. Then line the bottom with parchment paper. There’s no need to line the sides. Set aside.

Using a hand mixer, beat the eggs in a large bowl for about 1 minute, until they get frothy.

Gradually add the sugar in 2 or 3 batches. Beat for 10 minutes, starting on medium speed and then slowly increasing to high. The cake batter will look very thick and will almost triple in volume.

Sift the flour into the egg mixture.

Add the vanilla, tea, and the lemon zest. Gently fold everything with a spatula 3-4 times.  Then beat the mixture with the hand mixer until everything is just combined, about 5-10 seconds, Don’t overmix it.

Pour the batter into the prepared pan and bake it for about 40-45 minutes, or until a toothpick inserted in the middle comes out clean.

When done, allow the cake to cool in the pan for about 10 minutes.

Run a small knife around the edge of the pan to loosen it. Then tap the pan on the counter 2-3 times.

Invert the cake onto your hand. Remove the pan by lifting it. It should come off easily.

Remove the parchment paper and let the cake cool completely on a wire rack.

Place the cake in the refrigerator for at least an hour or overnight.

Before assembling the cake, slice it into 3 even pieces.

Make the sponge cake

Pour the milk into a small saucepan and heat it over medium heat, until it begins to simmer.

Take it off the heat and add the lavender and the Earl Grey tea bag. Let it seep for 20 minutes.

Strain the lavender milk through a fine mesh strainer. Set it aside to cool.

Make the Earl Grey lavender milk

Beat the butter in a large bowl with a hand mixer until it’s fluffy. Start on medium speed and then increase to high.

Gradually add the sifted powdered sugar in three batches, beating continuously until it’s creamy. Scrape the side of the bowl as needed so that everything is well combined. It should be thick and stiff .

Add the vanilla, salt, and the cream cheese and continue beating on high, but just until everything is combined. Don’t beat longer than a few seconds as it could get runny. If it&#39;s too thin, add more powdered sugar. If it&#39;s too thick, add some milk, a teaspoon at a time, until it reaches the right consistency.

Top 24 lavender recipes from across the web

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

Top Tags

Honey Posset: The Easiest Entertain...

Earl Grey Lavender Cupcakes

Maureen Aboods Lavender and Orange ...

Honey Lavender Lemonade

Lemon-Lavender Pound Cake

Nectarines and Peaches with Lavende...

Lavender Simple Syrup with essentia...

Lavender Lemon Macarons

Lavender-Lemon Crinkle Cookies

Lavender London Fog Recipe by Tasty

Earl Grey Lavender Cake

Honey Lavender White Chocolate Truf...

Lemon Lavender Shortbread Cookies

Blueberry Lavender Pastry Pies

Lavender Lemon Curd Filled Doughnut...

Fairy Tree Stump Cake (Lavender Lem...

Pink Lavender Lemonade

Homemade Lavender Soap

Honey Sweetened Lavender Iced Tea

Lavender Simple Syrup

Grandma's Lavender Cookies

Lemon Lavender Cookies

Dreamy Lavender Latte

Lavender Tea

Top 24 lavender recipes from across the web

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

Top Tags

Honey Posset: The Easiest Entertain...

Earl Grey Lavender Cupcakes

Maureen Aboods Lavender and Orange ...

Honey Lavender Lemonade

Lemon-Lavender Pound Cake

Nectarines and Peaches with Lavende...

Lavender Simple Syrup with essentia...

Lavender Lemon Macarons

Lavender-Lemon Crinkle Cookies

Lavender London Fog Recipe by Tasty

Earl Grey Lavender Cake

Honey Lavender White Chocolate Truf...

Lemon Lavender Shortbread Cookies

Blueberry Lavender Pastry Pies

Lavender Lemon Curd Filled Doughnut...

Fairy Tree Stump Cake (Lavender Lem...

Pink Lavender Lemonade

Homemade Lavender Soap

Honey Sweetened Lavender Iced Tea

Lavender Simple Syrup

Grandma's Lavender Cookies

Lemon Lavender Cookies

Dreamy Lavender Latte

Lavender Tea

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