However, as I was shopping in the yogurt aisle at Target (which is fast becoming one of my favorite food stores, more about that later) I saw this very unique looking yogurt.

Yep.  You read that right.  Plum-Honey-Lavender.  I had to get it, do ya hear me? I HAD to.  And then the yogurt looked so lonely I picked up the Vanilla Chai.

So of course, the first thing I did when I got home was…..taste it.

It was tangier than I expected.  I think I would have preferred it a little sweeter but the flavor was great and the combination of plum and lavender is brilliant.  This is going to be a go to yogurt ingredient for me.  I am thinking pound cakes and bundt cakes and as the dressing for fruit salads.

On its own as a snack? Not so much.  It was not sweet enough for my sweet tooth.  But combined into something else it is going to be amazing.  This will work great anywhere you need yogurt or sour cream in a recipe and you want a little burst of tangy fruit.

The kids loved it, by the way, and didn’t think it was too sour.

If you see it it is a definite must try.

images:maryeaudet (c) 2009

Post from: Baking Delights

I wanted to do something a little different to go with lunch the other day. Usually scones are a breakfast item here, I just don’t think of them for lunch. But with a salad and some Brie these are a great way to round out a light meal.

They are sweet from the glaze. The vanilla mellows out the lavender to make a great taste combination. A few months ago I read about a technique where you grated cold butter into scones and biscuits to give a more tender product. This really does make a difference and I have been doing them this way with good results. The scones can be made any size you like..I wanted them to be small and dainty. Sometimes I just need to make girlie foods to balance out all the testosterone in the house!

Allowing the scones to set for 20 minutes before placing them in the oven helps the gluten to relax and the scones to be tender.

You can mix the dry ingredients together and keep it in a container so you can make scones when ever you want just by grating in the butter. Make your own scone mix! With a little organization even the busiest among us can eat well..and really, we should. Why wait until you are having company to make all the special foods? Treat your family to your skills and make them feel special.

Lavender and Vanilla Mini Scones

3 1/2 c flour

2 tbs baking powder

1/2 c unsalted butter

1/2 c sugar

1 1/3 c half and half

2 tsp vanilla

2 tbs food grade lavender buds

Mix the dry ingredients, except lavender, together. you can seal the mixture in a food container and have it on hand for scone mix if you like.

Cut in butter, or grate it into the dry ingredients. Add lavender buds and stir to mix in evenly. Add vanilla and milk and mix until you have a soft dough that holds together.

Roll out gently to about 3/4 inch thickness and cut out with small biscuit cutter. Place on baking sheet and allow to stand for 20 minutes. During this time preheat oven to 400F.

Bake for 12 minutes or until done.

Remove from oven.

While scones are still hot spoon on a glaze made from:

1/2 c melted butter

1 tsp vanilla

enough confectioners sugar to make a thick glaze.

Sprinkle with lavender buds to garnish.

Makes about 24.

These freeze well, and are great for once a month cooking or making ahead.

Images:Marye Audet

Post from: Baking Delights

Today on b5 Lifestyles we are exploring Lifestyles in bloom. This is the time of year of lush growth and beautiful flowers. Gardens are at their best!

I considered so many things for Baking Delights and then just decided on a list of 50 recipes that utilize flowers or flower essences as an ingredient or a decor. Some are not baked, but all look fantastic! Ready?

1. Rose & Cinnamon Scented Scones. My own recipe over on Kettle and Cup.
2. Victorian Rose Pound Cake. Another one of mine. Delicate, light, and a beautiful texture. Perfect for tea.
3. Lavender Tea Cake with Vanilla Icing. A great combination of citrus and sweet.
4. Herbal Gardens Lemon Verbena Cake. This sounds amazing, but please substitute real butter for the nasty crisco!
5. A Chart of Edible Flowers and how they can be used. Very good tips.
6. From the Victory Garden:Pacific Rockfish with Edible Flowers.
7. Food Network’s Stuffed Zucchini Flowers
8. Violet Ice Cream from LoveToKnow
9. Violet Flower Jelly
10. Violet Truffles
11. Candied Flowers from Jennifer at Tree Hugging Family
12. Raspberry and Violet Tartlets from Chocolae and Zucchini
13. Violet Syrup from one of my favorite blogs..The Feast Within.
14. Pound Cake with Blueberries and Lavender Syrup. Enough said.
15. Baking Obsession Lemon Lavender Scones.
16. Apple Lavender Muffins
17. Lavender Pork Steaks
18. A Tase of Home Lavender Lemon Bars
    
19. Fresh Figs with Lavender and Goat Cheese
20. Seared tuna with Lavender and Pepper Crust
21. Lavender and Lemon Tea Cake
22. Lavender Souffle
23. Lavender Blueberry Sorbet
24. Rosemary and Lavender Shortbreads from Undercover Cook.
25. LemonPi’s Coconut and Lavender Macaroons
26. Remember the Daring Baker’s Opera Cake this month? Well the Baker and the Curry Maker made a lavender and white chocolate opera cake!
27. Lavender Tiramisu..Yummy!
28. Lemon Lavender Irish Soda Bread
29. Pear Tarts with Lavender Creme Anglaise not my best pictures but the flavor was incredible.
30. Chicken Artichoke Pie
31. Vanilla Rose Ice Cream
32. Rose Crackle Cookies
33. Strawberry Rose Jam
34. Key Lime and Rose Muffins
35. Rose Scented Donuts
36. Lavender Sugar at Gracious Hospitality
37. Lavender Fudge
38. Rose Petal Jelly
39. Almond Baklava with Rose Water
40. Lavender Langues du Chat from Vanielje Kitchen
41. Inge had a roundup for apple and lavender recipes last October. Check them ALL out.
42. Vallis Black and White Chocolate Fondue infused with Lavender has always intrigued me.
43. Spice Cookies with Rosewater, Cardamom and Ginger
44. Rose Petal Flan
45. Apricot, Poppy, Phyllo Purses with Rosewater Glaze
46. Flower Petal and Pistachio Sponge Cake
47. Lemon Pansy Pie
48. Lemon Jelly Roll with Pansies
49. Rosemary Orange Rum Cake
50. Lavender Rose Petal Cheesecake. Yep. Cheesecake.
51. And, lastly, something everyone needs in their pantry…Herbes de Provence

5 tablespoons dried thyme
3 tablespoons dried savory
1 tablespoon dried oregeno
5 tablespoons dried rosemary
2 tablespoons dried lavender flowers

and it is not traditional but I add a few minced rose petals.

Images:Marye Audet

Post from: Baking Delights

It should be tender and crumble-y, somewhat like a biscuit but not. How is that for a definition? Be sure to cut in the butter thoroughly because that make a big difference in the tenderness of the finished product. It is at it’s best hot from the oven, butter melting on a steaming slice.

Soda bread was developed in Ireland in about 1850 when baking soda was introduced into the country. Because of the climate of Ireland hard wheat was difficult to grow and yeast breads were difficult to make. Soda made the difference by replacing the yeast and creating a soft, well risen bread.

The addition of lemon and lavender is a nice change, giving  a citrus tang to this slightly sweet bread. Try it with some lemon curd for your morning tea or coffee.

When purchasing lavender buds be sure that you are getting organic, edible lavender.

Lemon-Lavender Soda Bread
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tablespoons lavender buds
2 Tablespoons grated lemon peel
1/2 tsp vanilla
2 Tbs Lemon Juice
1 cup buttermilk
1/4 cup butter cut in small pieces
sugar for dusting

Preheat oven to 375°F.
Spray 8-inch-diameter cake pan with nonstick spray, or butter it.
Whisk flour, sugar, baking powder, salt, lemon peel, lavender, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse crumbs form. Make well in center of flour mixture. Add buttermilk and lemon juice. Gradually stir in buttermilk to blend.

Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly. Cut a cross shape in top of dough. Sprinkle dough with sugar.

Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes.

Post from: Baking Delights

You can see the other entries in this competition and vote for the one you like best (voting is on October 1) at Royal Foodie Joust

1 box puff pastry sheets, thawed
Cut 12 equal squares from the puff pastry, making 9 on the first sheet, and 3 on the second. Fit the squares into muffin cups and bake at 400 F for about 12 minutes or until puffed and golden. Cool.

Lavender Creme Anglaise

2 c half and half
6 large egg yolks
5 tablespoons sugar
1/4 teaspoon vanilla
2 tbs freshly grated lemon peel
2 tbs food grade lavender flowers
1 tbs butter

put half and half in a pan and add lavendar. Bring just to a boil, but not boiling, remove from heat and let steep about 10 minutes. Strain.
In a bowl beat together the yolks and the sugar until mixture is light and forms a ribbon when the beater is lifted. Add the hot half-and-half , in a stream, stirring. Add lemon peel. Transfer the custard to a heavy saucepan, and cook it over moderately low heat, stirring, until it thickens, but do not let it boil. Remove the pan from the heat and stir in the vanilla and butter. Strain the custard through a fine sieve into a metal bowl set in a bowl of ice, let it cool, stirring occasionally, and chill it, covered. Can be made one day ahead.

Topping:
3-4 very ripe pears
6 oz premium white chocolate

Core and chop pears in small chunks, leaving peel on. Fill the puff pastry with the creme anglaise, add chopped pear to the top. Melt white chocolate. Drizzle with melted white chocolate. Sprinkle with lavender for color.
12 servings.

Post from: Baking Delights