Who doesn’t love lavender! Thereby – let’s take a gander at how you can inculcate lavender in some of your beloved dishes.
Lavender Vanilla Rice Krispies Squares
Ingredients: 1 ½ tsp lavender, ½ cup butter, 1 tsp vanilla, 1 bag mini marshmallows, 6 cups Rice Krispies cereal
Directions: 1. Melt butter in a large pot over medium-low heat. Add the lavender and vanilla and stir. 2. Add the marshmallows and stir until melted. 3. Remove the melted marshmallow from heat and fold into the Rice Krispies cereal. 4. Spread the mixture into a greased 9 x 9 baking dish. 5. Cover with plastic wrap and let sit at room temperature for about 20-30 min. 6. Cut into squares and serve
Blueberry Lavender Mini Cheesecakes
Ingredients: (Filling) 2 egg whites room temperature, 16 oz cream cheese, 2 egg yolks, room temperature, 3/4 cup sugar, 1/2 tsp salt, 1 tsp vanilla, 1/2 tsp sugar (Syrup) 2 tbsp lavender, 1 cup blueberries, 2 tbsp sugar (Crust) 4 tbsp unsalted butter, 1 cup graham cracker crumbs, melted 1/4 cup sugar, pinch of salt
Directions: 1. Preheat the oven to 375 degrees. 2. 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. 3. In a small bowl combine the graham cracker crumbs, sugar, salt and melted butter. 4. Place cupcake liners in a muffin tin and add tablespoon amounts of the crumb mixture into each liner. 5. Place crusts in the oven for 8 minutes. 6. Once the crusts are out of the oven reduce oven temperature to 350 degrees. 7. Beat the softened cream cheese, sugar, salt, vanilla and egg yolks in a large bowl. 8. 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. 9. Fold the egg whites into the cream cheese mixture until smooth. 10. Divide the mixture in half and add the blueberry mixture to one of the halves. Stir to combine. 11. 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. 12. Drop about 1/2 tsp of the leftover blueberry lavender mixture on top of each and swirl with a knife or toothpick. 13. Bake for 20 minutes and let cool for 10. Chill in the fridge for 2 hours, or until firm. 14. Keep refrigerated until ready to serve.
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