Lavender Honey Cake

This Lavender Honey Cake is so delicious and simple.  Make this and make any day feel special.

1/2 cup whole milk
2 tbsp. C & J Farms Lavender Honey
1 tbsp. plus 1/2 tsp. C & J Farms dried lavender blossoms
2 1/2 cups all purpose flour
1 tbsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 8 ounce container sour cream (1 cup)
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
2 tbsp powdered sugar

Bring milk to simmer in small saucepan; add honey and 1 tbsp lavender blossoms. Stir until honey dissolves. Remove from heat; cover and let steep 30 minutes.

Meanwhile, preheat oven to 350 degrees. Butter and flour decorative 10-cup fluted pan or Bundt pan.  Whisk flour, baking powder, baking soda, and salt in medium bowl.

Strain milk mixture into another medium bowl; discard solids in strainer.  Whisk sour cream into milk mixture to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating until blended after each addition. Add flour mixture alternately with milk mixture in 3 additions each, beating just until smooth.  Transfer batter to prepared pan. Get your Lavender flowers and Honey here.

Bake cake until tester inserted near center comes out clean, about 45 minutes.  Cool bread in pan on rack 10 minutes. Turn out onto rack and cool completely.

Combine powdered sugar and remaining 1/2 tsp lavender blossoms in strainer set over small bowl. Press sugar mixture through strainer, discarding large bits.  Sift strained powdered sugar mixture over bread.

or make a glaze with the powdered sugar, water infused with lavender for 20 min., let drizzle over the top of the cake

(this recipe is found on Bon Appetit, Feb 2006 and on


Blueberry Lavender Honey Smoothie

This is my favorite flavor combination; our lavender honey and fresh for fresh frozen blueberries.  I enjoy this often and thought you might too.

1 cup of blueberries
1/3 cup of vanilla yogurt
2 heaping teaspoons of C & J Farms Lavender Honey
1 cup of 2 % milk (use whatever your favorite milk is)
Blend and enjoy. This makes enough for one serving.


Lavender – Spiced Nuts

Lavender – Spiced Nuts
by Better Homes & Gardens Special Interest Publications

This is too delicious not to share.


Nonstick cooking spray
4 tsp. dried lavender buds
1 tsp. dried rosemary
3/4 cup sugar
1 tsp. sea salt
1/2 tsp. ground cinnamon
1 egg white
1 tbsp. water
4 cups walnut or pecan halves

Preheat oven to 425 degrees. Line a 15 x 10 in. baking pan with foil. Coat foil with cooking spray.
In a clean coffee grinder or small food processor grind lavender and rosemary to a fine powder. Transfer mixture to a small bowl. Stir in sugar, salt, and cinnamon.
In a large bowl beat egg white and the water with a mixer on medium to high until stiff peaks form (tips stand straight). Add nuts; toss to coat.  Sprinkle sugar mixture over nuts; toss to coat.
Spread nuts in the prepared baking pan. Bake 10 minutes.  Stir nuts, separating any that stick together.  Bake 10 minutes more. Transfer foil with the nuts to a wire rack; cool.
Makes 14 servings 1/3 cup each.
Store in an airtight container up to 2 weeks or freeze for longer storage.

lavender spice pecans

Pancakes to make you Smile!

Morning came as usual with my two cups of coffee, and then I was ready to eat. I knew pancakes were the item of the day but I wanted something different, a bit more Holiday and Fall like so I made two batches of wholesome pancake batter and divided it up so I could have multiple flavors for the morning.

The first flavor was new for me. I took ½ cup of prepared batter and stirred in ¼ teaspoon of fresh dried lavender buds and ¼ teaspoon plus a pinch of citrus zest. (I usually combine my Orange and Lemon Zest into one jar for keeping.)The lavender and citrus is a great combination and the floral came thru without any bitterness. This would be especially good for a holiday brunch or Ladies Day, although my husband really liked it.

Well, that wasn’t enough so the next cup of batter was waiting. I mixed approximately 1 teaspoon of the new Autumn Spice Blend into that waiting batter. Now this one was the favorite of the morning! So full of flavor! A great way to warm you up on a cold Autumn or Winter morning or to make Christmas morning breakfast a bit more special. You could add a bit of pureed pumpkin or sweet potato and serve with our Infused Cinnamon Honey, delightful.
Tasted delicious, don’t let the picture fool you.

Another batch was waiting. More Autumn Spice Blend with Blueberries added; cooked up fluffy and hot and served with pure Maple Syrup.

Crispy (really crispy) bacon, my husband, grandson and Amanda (here to work in the greenhouse) all shared in the pancake variety breakfast. They agreed I could cook these again anytime.

Lavender Cookies

So today I am sharing some yummy recipes for Great Holiday Treats, Cookies! I’ve put together a collection of a few fun and simple recipes using our Wonderful Culinary Lavender, which I think you’ll be sure to enjoy and make again and again!

Lavender Cookies

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½ cup shortening

½ cup butter, softened

1 ¼ cups sugar

2 eggs

1 tsp. vanilla extract

½ tsp. almond extract

2 ¼ cups all-purpose flour

4 tsp. C & J Farms Dried Lavender

1 tsp. baking powder

½ tsp salt

In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, lavender, baking powder and salt; gradually add to creamed mixture and mix well.

Drop by rounded teaspoonful’s 2 in. apart onto baking sheets lightly coated with cooking spray.

Bake at 375° for 8-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Store in an airtight container. Yield: about 7 dozen.

Biscotti with Lavender & Orange

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½ cup sugar

¼ cup butter, softened

1 ½ tbls C & J Farms Lavender

½ tsp. grated orange rind

2 large eggs

2 cups all-purpose flour

2 tsp baking powder

½ tsp salt

½ cup sliced almonds, toasted

½ tsp. vanilla extract

Beat first 4 ingredients at medium speed with an electric mixer until well blended. Add eggs, 1 at a time, beating until blended.

Combine flour, baking powder, and salt. Gradually add flour mixture to sugar mixture; beat until blended. Stir in almonds and vanilla.

Using floured hands, shape dough into a 10-inch log on a lightly greased baking sheet, and flatten to 1-inch thickness.

Bake at 350° for 30 minutes. Remove to a wire rack to cool completely. Reduce oven temperature to 300°.

Cut log diagonally into 1/2-inch-thick slices with a serrated knife, using a gentle sawing motion. Place slices on an ungreased baking sheet. Bake at 300° for 20 to 25 minutes (cookies will be slightly soft in center but will harden as they cool). Remove to wire racks to cool completely.

Lavender Chocolate Chip Cookies

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3-2/3 cups all-purpose flour

1-1/4 tsp baking soda

1-1/2 tsp baking powder

1-1/2 tsp salt

¼ cup C & J Farms Lavender

2-1/2 sticks (1-1/4 cups) unsalted butter, softened

1-1/4 cup brown sugar

1 cup granulated sugar

2 eggs

2 tsp vanilla extract

10 ounces (1 bag) dark chocolate chips

C & J Farms Fine Grain Sea Salt


In a mixing bowl, combine the flour, baking soda, baking powder, salt and lavender buds. Whisk to combine and set aside.

In a mixer, beat sugar and butter until completely combined and smooth.

Add the eggs and vanilla extract and mix until creamy.

Slowly incorporate the flour/lavender bud mixture into the wet mixture and mix just until the dough forms and ingredients are combined. Add in the chocolate chips and mix.

Cover the mixing bowl with plastic wrap and refrigerate for at least 24 hours. This step is crucial if you want the Best Of…if you’d rather have instant gratification, skip the refrigeration but expect different result.

When ready to bake, preheat the oven to 350 degrees.

Scoop mounds the size of dough the size of golf balls and space evenly on a lightly oiled or parchment –lined baking sheet. Sprinkle dough with coarse sea salt. Don’t roll the dough into balls…rolling makes the texture of the cookie turn out to be dense and not as wonderful as unrolled mounds of dough.

Bake in the oven for 11 to 12 minutes (or up to 14 minutes if you prefer crispier cookies) SEE NOTE

Repeat until all of the Best Ever Dough is all baked up and you can taste the smell in your house. Unless you’re a dough eater like me, in which case, grab a spoon!

Lavender & Honey Cookies

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½ butter, softened

½ cup C & J Farms Lavender & Vanilla Bean Raw Honey

(This recipe is also exceptionally good with our Lemon & Vanilla Bean Raw Honey)

1 egg

1 tbls C & J Farms Lavender

2 cups whole wheat flour

Preheat oven to 350 degrees.

Beat butter in a bowl with electric mixer until creamy. Beat honey, egg, and lavender into the creamed butter until blended.

Drop spoonful’s of batter onto prepared baking sheet about 2 inches apart.

Bake 15 mins. or until cookies are browned on the bottoms, enjoy!