Lavender Lady

02/21/2025

MINI LAVENDER HONEY CAKES

Author : Janice Lawandi

INGREDIENTS
Honey cakes
* 1½ cups bleached all-purpose flour
* 1 tsp baking powder
* 1 tsp Diamond Crystal fine kosher salt
* ½ cup unsalted butter room temperature
* ½ cup granulated sugar
* ½ cup lavender honey melted if it’s crystallized
* 2 large egg(s) room temperature
* ½ cup whole milk (3.25 % fat)
Honey glaze
* 2 tbsp icing sugar
* 2 tbsp skim milk (fat free) or more to reach desired consistency
* 1 tbsp lavender honey melted if it’s crystallized

INSTRUCTIONS

Honey cakes
* Preheat the oven to 350 °F (175 °C). Prepare the cakelette pan by generously greasing and flouring it. Set it aside for later.�
* In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
* In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and honey until it is light and fluffy. You can also use an electric hand mixer for this recipe!�
* Add the eggs, one at a time, mixing in between each addition, and scraping down the sides of the bowl as needed.
* Add one-third the flour, then half the milk, another third of flour, then the rest of the milk, and the rest of the flour, mixing between each addition, and scraping down the sides of the bowl as needed. Mix the batter until all the ingredients are combined.
* Drop the batter into the cakelette pan, filling them two-thirds full.
* Bake for about 15–17 minutes, until a cake tester comes out clean (start checking as of 12 minutes). You might want to rotate your pan after 10 minutes to ensure the cakes brown evenly.
Honey glaze
* While the cakelettes are baking, prepare the glaze by whisking together all the ingredients in a small bowl. Set aside for later.
* Remove the cakelette pan from the oven and set it to cool for just 2 minutes on a wire rack. Then, loosen the cakelettes. To unmold them, invert the pan over another wire rack that is set over parchment.
* When the cakes are still hot, brush them with the glaze. One batch of glaze is just enough to glaze all 32 cakelettes.
* Let the cakelettes cool completely before serving.

NUTRITION

Calories: 84kcal
Carbohydrates: 13g
Protein: 1g
Fat: 3g
Saturated Fat: 2g
Cholesterol: 18mg
Sodium: 67mg
Potassium: 36mg
Fiber: 1g
Sugar: 8g
Vitamin A: 114IU
Calcium: 16mg
Iron: 1mg

02/18/2025

https://www.dayspabodybasics.com/blog/lavender-powder-ingredient-highlight/?utm_source=pinterest&utm_medium=social

02/14/2025

Happy Valentines Day! If you missed it before, here is a fun way to celebrate with the kids! Make valentine seed paper for gifting or for for planting yourself. Lavender seeds are tiny so work well for this. You can also add a couple of drops of lavender oil to scent your paper. — Lavender Lady

DIY Seed Paper Valentines + how to make seed paper
January 12, 2017 By Morgan Last Updated: January 24, 2019

These DIY Seed Paper Valentines are a fun, eco-friendly way to celebrate the holiday without the sweets. Whether you make your own seed paper or buy it pre-made, your friends and family will love receiving these super cute plantable cards. This Valentines paper can be made easily at home with just a few ingredients and you won’t feel the guilt of a sugar rush either.

How to Make Seed Paper
1. The first step is to make the paper pulp. Grab about 10-12 sheets of paper and shred or tear it with about 2 cups of hot water into your blender. I used 10 sheets of normal paper and 2 sheets of red construction paper.�I used a mix of old, lined paper I was going to toss and plain computer paper, which is why mine turned out a bit purple-y. My lined paper had blue lines which added a bit of color. You can use any kind of paper – tissue, newspaper, computer, construction, notebook – just make sure there is no coating or plastic on them.
2. Next, soak the paper before blending.�Soak your paper at least an hour and then blend. I blended mine to a fine pulp, but a few smaller chunks would add more interest to your paper.
3. Add the seeds. Stir in flat seeds for wildflower – for this batch, I used a pack of 1000 wildflower seeds. I don’t see the exact ones I used online anymore, but this pack looks good and costs less than $4. It does have 7500 seeds though, so I would stick to about 1/4 of the packet at first and see how dense they look after that. I recommend sticking to wildflowers since they’re the easiest to actually grow in this setting.For the actual ‘paper’ making, you have 2 options. Make or buy a fine mesh screen (like this one) and spread your pulp on to it before drying, or go my route, which has a few more steps, but can be done without anything fancy.
4. Form and dry out the pulp. Line a cookie sheet with a towel before spreading your pulp on to it. (I used a paper towel but the smoother side of a microfiber towel would would just as well for this. Just be sure to have a few, so that you can switch them out.) Aim for about 1/4 -1/8 inch thick.
5. As it dries, the seed paper will thin a bit more.I used a slotted spoon to scoop out my pulp and remove some water, but do not squeeze the we pulp. Just allow the water to drip off a bit. If the pulp is too dry it won’t spread or stick together easily. Top with another towel, another cookie sheet, and then weigh it down.
6. In about 1 hour I switched out my top towel with a fresh, dry one and re-weighted in order to speed up the process a bit, but I don’t think that’s totally necessary. After another hour, remove the top towel and press your paper with towels to try and get as much as possible.
7. By now it should be getting firm – not dry, but firm. If needed, line with paper towels and roll with a rolling pin to remove more water and fix any uneven spots.

https://pin.it/76L1rP1

02/14/2025

02/12/2025

02/10/2025

Only 38 days til Spring!! Unfortunately that means bug season begins too! You can be ready with a natural repellent from the Gentle Album

Insect Repellent

Lavender is a good ingredient to naturally repel insects. So good idea to make insect repellent if you have extra leftover dried lavender!

Ingredients for lavender insect repellent:
* 1 cup distilled water
* 1/4 cup witch hazel or rubbing alcohol
* 10-20 drops of lavender essential oil
* A handful of dried lavender
* 10-15 drops of lemon or citronella essential oil (optional, for added repellent power)
* Spray bottle
How to make it:
1. To ensure that a spray bottle is residue-free, clean and rinse it first.
2. Mix 1/4 cup of witch hazel or rubbing alcohol with 1 cup of distilled water in a mixing basin or measuring cup. The essential oils are more evenly distributed in the mixture thanks to witch hazel and alcohol.
3. 10–20 drops of lavender essential oil should be added to the witch hazel and water mixture. Depending on how strong of a lavender aroma you desire, you can use less or more droplets. In addition to having inherent insect-repelling qualities, lavender oil offers a lovely smell.
4. Add 10–15 drops of lemon or citronella essential oil to the mixture to increase the potency of the repellent.
5. Stir the mixture thoroughly.
6. Fill the spray container with the lavender insect repellent mixture.

02/10/2025

Lavender Face Cream
Another recipe for a DIY skincare product.

Face Cream Ingredients:
* 1/4 cup almond oil or other carrier oil
* 2 tablespoons coconut oil
* 2 tablespoons beeswax pellets
* 1 tablespoon shea butter
* 10 drops of lavender essential oil
* 5 drops frankincense essential oil (optional, for added skin benefits)
* Double boiler or microwave-safe bowl
* Airtight container
Face Cream Instructions:
1. Almond oil, coconut oil, beeswax granules, and shea butter should all be melted together in a double boiler or microwave-safe bowl.
2. Permit the mixture to cool slightly but not to entirely harden.
3. Add the essential oils of lavender and frankincense.
4. Whip the ingredients until it has a creamy and airy texture using a hand mixer or immersion blender.
5. Transfer the lavender face cream with care into a tight container.
6. Keep the facial cream in a cold, dark location. Use it as part of your skincare routine on your face and neck.

From: 17 Insanely Genius Things to do With Dried Lavender-thegentlealbum.com

02/07/2025

Bon Appetit!

02/06/2025

Lavenders magical properties and practical purposes blend seamlessly into a powerful ally in the battle against negativity, sleeplessness, minor scrapes and burns, anxiety and bacteria. A great herb to have in your arsenal. Go forth and conquer!

02/04/2025

Stressed out about the trade wars? Destress with a lavender old fashioned. My Canadian friends will want to use Canadian Mist while my fellow Americans may want to choose Kentucky bourbon. Better yet, let’s share a glass over the border. Love you all and so sorry for what’s going on. Always drink responsibly.

Lavender Old Fashioned
From floralapron.com

Add a floral note to the old fashioned cocktail with lavender simple syrup!
PREP TIME
5 minutes
TOTAL TIME
Ingredients
* ½ oz lavender simple syrup* (15 ml)
* 3-4 dashes bitters (optional)
* 2 oz whiskey or bourbon (60 ml)
* Lemon peel (optional, but recommended)
* Large ice cube
* Lavender sprig, for garnish
Instructions
1. In a rocks glass, add the lavender simple syrup, bitters, and whiskey in a rocks glass.
2. Stir a few times with a spoon, then rub a lemon peel around the rim of the glass. Drop the peel in the glass.
3. Add a large ice cube and garnish with a sprig of lavender.
Notes
*For a more complex flavor, substitute an equal amount of honey lavender syrup.

02/02/2025

Here is what you will need for your DIY Lavender Soap:

– 6 ounces of palm oil
-10 ounces of coconut oil
-1 ounce cocoa butter
-10 ounces olive oil
– 1 ounce castor oil
– 3 ounces sunflower oil
– 4 ounces of lye
– 11 ounces of water
– 2 tablespoons lavender buds (should be finely ground. You can also use lavender spice)
– 6 drops orange oil
l- 4 drops patchouli oil
– 8 drops lavender oil

Step One
To begin, pour your water into a bowl and slowly add the lye, mixing well as you do so. Mix well until the lye mixture has fully dissolved. It will heat up as it dissolves, and this is totally normal. When the mixture has dissolved, cover it and let sit while you move on to the next step.

Step Two
While the lye mixture is sitting, mix all oils (including cooking oils AND essential oils) into a small bowl. Whisk a few times so that you can ensure all of the oils and other soap additives are mixed well with one another.

Step Three
When the oils are mixed, place them in a small saucepan over medium heat, mixing well as you do so. As soon as the mixture hits about 110 degrees, remove it from the heat, and bring the temperature down to 100 degrees. After the mixture has cooled, slowly mix the lye soap in with the mixture. When it has begun to turn cloudy, turn on your immersion blender in bursts of 3-5 seconds to mix it even more.

Step Four
Once mixed, pour into soap molds and let them harden overnight. Let the soap cure for 3-4 weeks and then pop it out and enjoy it! Pretty neat, right?

02/02/2025

Hope your February is filled with sunshine, warmth, and joy😊

02/01/2025

We are excited to announce that we have scheduled our FIRST Dried Lavender Wreath Workshop! Our friends at Bryan Hebert's Ju-Jitsu studio are hosting our workshop in their nice classroom space. It is scheduled for Saturday, February 15th at 10:00 am and it's expected to last approximately 2 hours. During that time, we will also have some tasty lavender treats for you to try as well. Space is limited to 12, so please register early.

https://www.muddycreeklavender.com/farm-programs

01/31/2025

Lavender lemon Honey Butter
Recipe by Ben | Havocinthekitchen
Course: Appetizers
Servings
8-10servings
Prep time
10minutes
Cooking time
40minutes
Chilling time
30-45minutes
Ingredients

1/2 cup unsalted butter, softened (1 stick or about 115 gr.); can also use salted

1/2 tsp. or more dried lavender buds, minced. If using fresh lavender flowers, you may want to use more as fresh flowers are not as potent as d4ried.

1 tsp. lemon zest

2 tbsp. honey of your choice

a little pinch of salt if using unsalted butter

more lemon zest and fresh lavender flowers for garnish, optional

Directions

Soften the butter by leaving it at room temperature about 60-90 minutes before proceeding, until it’s pliable. Alternatively, you can soften it in the microwave in 2-3 short intervals (about 10 seconds each.)
If using the unsalted butter, stir in the salt along with the honey, lavender, and lemon zest. Mix well to distribute evenly. Try and adjust the flavourings, if needed.
Transfer to a small bowl or container and let it firm – either at room temperature for about 30 minutes or in the fridge for about 10-15 minutes. You can also shape it into a log. Use the butter for bread, grilled food, or as a part of savory recipe that uses butter. When refrigerated, it firms up a lot, so I would recommend taking it out the fridge 20-30 minutes prior to serving. Enjoy!

01/31/2025

Lavender oil is generally considered a safe oil for use. However, always use safe practices when using any essential oils. Essential oils, including lavender oil, should never be used neet as a topical application. Generally one percent to 2% dilution is considered safe for topical purposes. Check with your doctor if you are pregnant and resist the urge to use on small children. Essential oils are extremely concentrated and need to be used with caution. I do not agree that lavendins do not have the same therapeutic properties as Augustafolia. However, in my opinion, Augustafolia is the only culinary Lavender. All other Lavender’s are high in camper and therefore provide a stronger scent and a bitter, soapy flavor.

Used properly lavender oil can be extremely beneficial to your health and well being. The buds can create a unique and delicious addition to your culinary experience. Enjoy!

01/29/2025

From I’ve Been Cooking:
Limestone Lavender Honeycomb

Limestone Lavender Honeycomb is a unique candy treat infused with a delicate floral note from lavender, combined with the caramel and honey flavors of traditional honeycomb.

Limestone Lavender Honeycomb

The Limestone Lavender Honeycomb is a delicate and sophisticated confectionery delight that captures the essence of fragrant lavender fields and the rustic charm of traditional honeycomb toffee. Often associated with quaint countryside settings and artisanal craftsmanship, this sweet treat has roots that extend through timeless culinary traditions. While honeycomb has been enjoyed by many cultures around the world, incorporating lavender adds a unique twist that elevates its flavor and aroma. This combination is a nod to the harmonious balance of nature's bounty, creating an indulgent yet refined edible experience.

Ingredients
* Sugar - 200g
* Honey - 100g
* Golden Syrup - 100g
* Lavender - 1 teaspoon, dried
* Baking Soda - 1.5 teaspoons
* Butter - For greasing
* Vanilla Extract - 1 teaspoon (optional)

Preparation
Step 1: Preparing the Lavender
Begin by gently crushing the lavender flowers either using a mortar and pestle or by placing them in a small bag and gently pressing with a rolling pin. This helps release the aromatic oils.
Step 2: Greasing the Pan
Prepare a baking tray by greasing it lightly with butter. You can also line it with parchment paper for easier removal of the honeycomb once it's set.
Step 3: Combining Ingredients
In a large saucepan, combine sugar, honey, and golden syrup. Stir gently over low heat until the sugardissolves completely. Do not let it boil at this stage.

Cooking Process

Cooking the Mixture
Once the sugar is dissolved, increase the heat to medium and allow the mixture to come to a boil. Insert a candy thermometer and let it cook until it reaches 148°C (298°F), the hard crack stage. This should take a few minutes but keep a careful eye on the thermometer.

Adding Fragrance
Once the mixture reaches the desired temperature, quickly remove it from the heat. Immediately stir in the crushed lavender and vanilla extract. This step is crucial for infusing the aroma without burning the lavender.

Creating the Honeycomb
Working quickly, add the baking soda. Stir vigorously as the mixture foams up, creating the honeycomb texture. Pour the foaming mixture into the prepared baking tray. Do not spread it out as this may deflate the air bubbles. Allow it to cool down and harden completely, which may take 1-2 hours.

Enjoying Your Creation

Serving Suggestions
Once set, break the honeycomb into pieces. Limestone Lavender Honeycomb can be enjoyed on its own as a sweet treat or used as a garnish for desserts like ice cream, panna cotta, or a component in larger dessert constructions such as pavlova or a trifle. For an extra indulgence, try dipping pieces into melted chocolate for a luxurious twist.

Storing Your Honeycomb
To ensure your honeycomb remains crunchy and delightful, store it in an airtight container away from humidity, which can cause it to become sticky over time. It can last for up to two weeks if stored correctly.

01/27/2025

I gotta say this is temping!

If you're not a fan of winter, here's my life hack. Grow a lot of dahlias... your winter will be spent dividing dahlias, thinking of dahlias, buying dahlias, looking at more dahlias, finding dahlias you didn't know existed that you definitely need, starting way too many cuttings of dahlias, field planning for dahlias... you get the idea!

Short winter = more dahlias. I'm telling ya, it works! 😉

01/27/2025

SALTED HONEY LAVENDER CARAMELS

recipe by: SARAH MENANIX

yields: 52 SMALL CARAMELS

INGREDIENTS
* ¾ cups granulated sugar
* 1 teaspoon dried lavender
* 200 ml ⅚ cup heavy whipping cream
* ½ teaspoon pure vanilla extract
* 3 tablespoons honey
* 1½ tablespoons unsalted butter, room temperature (plus more for the pan)
* ½ teaspoon kosher salt
* ¼ teaspoon fleur de sel
INSTRUCTIONS
* Read all the directions before getting started. Stuff happens so fast and you want to make sure you're prepared for what's coming next. The times in this recipe are estimates and will depend on the size of pot you're using, so use the temperatures as your guide. Also, make sure that you have an accurate candy thermometer - 5 degrees off will drastically change the texture of your caramels from soft and chewy to more like sugar daddies. Here's a handy article on how to calibrate your candy thermometer.
* Begin by making lavender sugar. Pulse the sugar and lavender in a food processor until the lavender is finely ground.
* Butter an 8x4-inch baking pan and line the bottom and edges with parchment paper, cutting slits in the corners so it will lay flat. Butter the parchment paper, as well. (I used a glass bread dish for one batch and another smaller baking dish for a second batch. If you only have an 8x8 pan, double the recipe.)
* In a small saucepan, heat the heavy whipping cream and vanilla over medium heat until it just begins to simmer. Reduce the heat to low to keep it warm while you prepare the rest.
* Heat the sugar and honey in a separate small saucepan over medium heat, stirring occasionally with a wooden spoon until the sugar dissolves and it starts to boil, about 4 minutes. (I recommend between a 1.5-quart and 2.5-quart saucepan; any larger and you'll have a hard time using the candy thermometer as it won't full submerge in the caramel).
* Stop stirring and clip a candy thermometer to the edge of the pot. Let the sugar boil without stirring at all, until it reaches 302°F, about 3-5 minutes. While it boils, grab a clean wooden spoon or rinse and dry the one you were stirring with before.
* Add the butter and kosher salt, and slowly stir in the warm whipping cream. Be careful, as it will react and sizzle quite a bit when you start adding the cream. The temperature will also drop when you add the cream.
* Keeping a close eye on the thermometer, continue stirring until the temperature is back up to 248°F. Immediately remove the pan from the heat and pour the hot caramel into the prepared pan. DO NOT scrape the pot or you'll end up with crispy bits in your caramels.
* Sprinkle the fleur de sel on top and set the pan on a wire rack to cool until fully set, at least 5 hours (I kept mine overnight).
* Use the parchment paper to pull the caramel sheet out of the pan and place it on a pastry board or cutting board. Peel the parchment paper down from the edges. With a large sharp knife, cut the caramels into bite-sized squares (I cut 13 rows of 4) and wrap them tightly in wax paper or parchment paper squares. The caramels will keep wrapped for up to one month.

Salted honey lavender caramels https://www.snixykitchen.com/salted-honey-lavender-caramels/