Category Archives: Recipes

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Customize our Lemon Lavender Scone Mix

Blueberry Lavender Jam

Our Scone mix makes great basic scones, but you might want something more decadent and special. Here are a few ideas.

Of course you can split them and add jam, but that is just the beginning.

To each batch add:

  • 1/3 Cup dried cranberries
  • 1/3 Cup chopped pecans


  • 1/4 Cup dried blueberries
  • 1/3 Cup chopped almonds


  • make a hole in the middle and half way through baking them add two tablespoons of jam an finish baking

We’ll add more ideas!

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Lavender Apple Pie


This is an awesome pie! Use tart apples like Granny Smith, or the equivalent.


Pie Crust

Pastry flour 2 1/2 Cups
Salt 1/2 Tsp
Butter 2/3 Cup (or 1/3 Coconut Oil and 1/3 butter)
Cold Water 6 TBL

You will need a 9″ pie pan.

Making pie crust is an art. You can buy pie frozen pie crusts if you don’t want to take this on, but we’ve learned to do it pretty quickly and it works.
In a food processor put in the flour and salt. The butter (or butter and coconut oil) need to be cold, then cut them into about 1″ pieces and put into food processor and pulse until the flour/butter mixture looks rough, but there aren’t any huge butter chunks. Then add about 5 TBL of cold water and pulse again, you might need another TBL or two more of water until the dough in the food processor is still loose, but will hold together if you try to make a ball out of it.

Roll out 2/3 of the pie dough into a circle and then transfer to the pie plate. Roll out the last 1/3 of the pie dough into a circle (to use after the filling is in).

Pie Filling
Apples 8 Cups
Lemon zest 1/2 tsp
Corn starch 2 Tbl
Vanilla 1 tsp
Cardamom 1/3 tsp
Lavender 2 tsp
Sugar 1/2 Cup
Melted butter 1/4 Cup

Top Sprinkle
Cinnamon Sugar 2 tsp

Zest the lemon, toss it with the dry pie filling ingredients. Peel and chop apples and mix them with all the rest of the pie filling ingredients, including the dry ingredients. Fill the pie crust.

Take the circle you have rolled for the top and put it over the whole pie. Cut the outer edge of the dough so that it’s evenly sticking out from the pie pan. Roll the top and bottom of the edges of the pie crust down and crimp with your fingers to make a little designed edge. Cut some holes in the top with either the point of a knife or a fork to make holes for steam to escape while cooking. Put the pie onto a cookie sheet to protect your oven from overflowing.

Cook at 350º for about 1.25 hours – check for golden brown crust. When it’s nice and golden, and there is a hint of bubbling in the pie, or steam coming out, then it’s done. Cool and serve. It’s really good with ice cream – lavender ice cream if you have any. Yum!!

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Pecan Puffs

Who doesn’t like a tasty bit of butter, pecans, and sugar? It’s one level better with lavender.

Lavender Pecan Puffs



114 g Butter
2 g Lavender Extract
150 g Pastry Flour
23 g Sugar
110 g Ground Pecans

Sugar Dusting:

80 g Confectioner’s Sugar
1/2 tsp Finely ground Lavender


Preheat oven to 325°

Beat butter until soft, add sugar & blend until creamy, add lavender extract.

Measure the pecans, then grind them in a nut grinder, food processor or chop finely with a knife. Stir them into the butter mixture and sift in flour.

Roll the dough into small balls, place balls on greased cookie sheet & bake about 30 minutes.

Roll after cooled in powdered sugar to coat, put them on a plate and watch them disappear.

If you want to store them, they will do well in a sealed container.

* If you don’t already have a scale, get one that also measures grams. Your baking will be ever so much better because you will be able to measure more accurately. Atmospheric conditions affect the volume and weight of ingredients, so using a scale helps make recipes succeed no matter where you are.

But, if you don’t have a scale here are some tips to help translate the weights

Butter – 1/4 lb = 115 g
Pastry Flour – 1 Cup = 106 g
Pecans – 1/8 Cup = 110 g
Extract – 1 tsp = 4.2 g
Sugar – 1 Cup = 200 g
Confectioner’s Sugar – 1 Cup = 125 g

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Herbs de Provence Quiche

Need an exceptional Quiche for a party and aren’t allergic to cooking? This is our secret recipe for a Quiche that is utterly delightful. (Printable Quiche Recipe)


 You will need the following ingredients. There are some ingredients that are simply best to measure by weight, so get out your scale or make your best guess. Get your Herbs de Provence from us!

quiche filling ingredients

Make your Pie Shell first (see below)

Preheat the oven to 350º

Sauté onions in the butter until tender.

In a large bowl, whisk the eggs, cream and apple juice. Stir in most of the cheese, Herbs de Provence, bacon, salt, pepper and onions. Pour into pastry shell that you have prepared; sprinkle the top with the cheese you didn’t mix in earlier. If you don’t want a darker color on the top then mix all the cheese in earlier and don’t sprinkle the top with it.

Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.

Pie Pastry Shell

pie shell ingredientsMaking a pie crust doesn’t have to be a huge mystery. But, it does take some basic understanding of what needs to happen to make a good pie crust. The dried ingredients (flour and salt in this case) need to have little bits of fat all through it. The best way to do that is to cut the fat into the dry ingredients, and then add really
cold water (cold to stop the fat from melting) enough so the dough will form into a ball that doesn’t stick too much to your hands.

I use a food processor to cut the butter into the flour mixture. Put the flour & salt into the food processor, then add the butter that you have cut into chunks and pulse it in quick short bursts. When it looks like you’ve got little bits of butter throughout the flour, then you are ready. Add a few Tablespoons of the water and pulse. You want the dough to form little balls, but not one big ball – because if it does that you’ve put in too much water or pulsed it too much. Once it has a lots of little balls, see if you can pack it with your hands into one big ball. If you can you are ready to roll it out into a circle for  your pie shell. Get your pie pan near the circle, fold the dough circle in half, and then ease it onto the pan, spread it out. Cut off the uneven bits around the edge. Along the edge, fold the dough under and press with your fingers to make a scalloped design. Voilá! You have a pie shell ready for your Quiche filling

Bon Appetite!

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Lemon Lavender Butter Cookies

Butter Cookies

These are those gorgeous brown edged cookies that are delicate and so tasty.

Watch our video to see how to make them.

Preheat the oven to 3750 F.


  • 1/2 C Butter
  • 1/2 C Sugar
  • 1 tsp Ground Lavender
  • 1 Egg
  • 1 tsp Vanilla
  • 1/4 tsp Grated Lemon Rind
  • 3/4 C Flour

Bring the butter and eggs to room temperature. Cream the butter and the sugar together until you have a fluffy consistency. Add the lavender, egg, vanilla, and lemon rind and stir. Then add the flour and stir.

Drop the cookies onto a greased cookie sheet (or use parchment paper to line the sheet) and allow plenty of space between them because they spread.

Bake for about 10 minutes. They will be paper thin and have a brown edge when done.

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Pesto Rollups

Rollups with Aioli

On the farm we grow garlic as well as lavender, so I needed an hors d’oeuvre for a party and wanted to use the garlic scapes (flower stalks) that are so tasty and have a beautiful color.

These delightful bites of pesto with a crunch were a hit at the party last night. They are combinations of garlic scape pesto (but you can substitute any of your favorite pestos), cheese, and pie crust dough. Combine them with a dipping sauce and you are off to being very popular at that potluck or party.

Garlic Scape Pesto Recipe

Preheat oven to 400º

8 garlic scapes

1/2 cup mixed nuts or your favorite nuts

3 large springs of parsley

2/3 C grated romano cheese

1/3 C olive oil

Put scapes, nuts and parsley in your food processor and process until finely chopped. Add romano cheese and olive oil and process until it forms a coarse paste. Then it’s ready.

Pie Crust Recipe

2/3 C butter

2 1/2 C pastry flour

1 tsp salt

6 to 8 tablespoons cold water

Put butter, flour, and salt into the food processor and mix. Pulse and add the cold water 2 tablespoons at a time. When the mixture just starts to form clumps it is done.

Forming the Roll Ups

Make a ball of 1/2 of the piecrust dough and roll it into as much into a square shape as you can.

Pie Dough Square

Cut the dough into half so it forms two rectangles. Using one rectangle per roll, spread the pesto on top of one.

Spread Pesto

Add the cheese.

Sprinkle Cheese

Roll it up

Roll Up Dough

Cut the roll into 1/4” rounds.

Cut Into Rounds

Put them individually onto a cookie sheet.

Bake for 25 minutes or until brown is starting to show on them.

Take them out and cool.

Serve with a dipping sauce. I used a lavender Aioli that we make, but you can get creative with whatever dipping sauce you think would be good – or just serve these tasty bites plain. Either way, you’ll have a great treat with that glass of wine.

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Lavender Lemonade

Lavender Lemonade

Lavender Lemonade

Is there anything more refreshing and delightful you can think of? Imagine yourself holding a nice glass of lavender lemonade tinkling with frigid ice cubes on a warm day. You raise it and take a cool sip, the refreshing coolness going into your mouth and and on down while you lean back and sigh with delight.

Ok, you might really be throwing together the lemonade to give to a room full of kids racing around on a rainy day. Or you might have some friends over for a bridge game and serve them something new and different. If it’s a celebration, throw a little splash of vodka in to make a punch with a kick.

Natural lavender lemonade has either a light brown color or a slightly pink color depending of if you use dried or fresh lavender to make the tea. The fresh lavender does have a slight pink color when it is infused, but dried lavender really and truly comes out brown. Great flavor, though! If you want a brighter color and bit different flavor you can add some strawberry or blackberry juice.

If it’s a cold, blustery day you might want to try hot lavender lemonade. Just warm it to around 150º, pour it into your best coffee mug and sip it as your warm your toes by the fire. My favorite image from when I was a kid is of playing Monopoly and drinking hot lemonade and eating fluffernutters. (If you know what those are you get some extra credit.)

Any way your want serve it, lavender lemonade is a great way to relax and enjoy your day with a unique flavor.

Lavender Lemonade


  • 1 Can Frozen Lemonade
  • 1/3 can Strawberry or Blackberry Syrup (optional)
  • 1 can Lavender Tea
  • 2 TBLS Dried Lavender Bud (flowers)

Make Lavender Tea ahead of time

Lavender Tea

In a sauce pan add 1 1/2 C water and 2 TBLS lavender flowers to a boil.  Turn off the heat and let it sit for at least 1/2 hour.  Cool before using in the lemonade.

Mix the Lemonade

Mix up the lemonade  – substitute one can of Lavender Tea for one of the cans of water, and if you want, 1/3 can of strawberry syrup  for 1/3 can of water.

Source for Lavender

Lavender Wind has Culinary Lavender available online or at our shop in Coupeville.

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Swiss Chard & Lavender Roll Ups

Plate of Swiss Chard Rollups

Plate of Swiss Chard Rollups

It is late spring and the garden is starting to take off. The Swiss Chard is growing like a weed and it’s a perfect time to try lots of new ways to use those big leaves in creative ways. These roll ups are just the thing for a tasty plate of hors d’oeuvres that have good flavor and are good for you.

Makes 20


  • 5 large leaves of Swiss Chard (you can substitute kale or spinach)
  • 3/4 C Onion, chopped
  • 4 Cloves Garlic, chopped
  • 2 Tbl Olive Oil
  • 2 1/2 tsp Thyme, fresh or 1 tsp dried
  • 1 tsp Lavender, dried, ground
  • 1/4 C Almonds, chopped
  • 3/4 C Asagio Cheese, hard, grated
  • 1 Egg
  • Salt & Pepper to taste
  • Toothpicks for roasting

mise-en-place-swiss-chard mise-en-place-cheese mise-en-place-almonds mise-en-place-thyme mise-en-place-lavender mise-en-place-egg mise-en-place-salt-pepper mise-en-place-onion-garlic

Mix the filling

Chop onion, garlic, thyme, and lavender.

Chopped onions and garlic

Chopped onions and garlic

In a fry pan with the 2 tablespoons of olive oil sauté the onions and garlic. When barely starting to brown, add Thyme and Lavender, Salt and Pepper. Stir frequently so the vegetables just get a little bit more brown. 

Sauteed onions, garlic, and herbs

Sauteed onions, garlic, and herbs

Then remove from heat and put into another bowl to cool.

Filling all mixed together

Filling all mixed together

Add egg and stir until blended. Then add the Asagio cheese and the chopped almonds and stir until they are all mixed in.

Prepare the leaves

Wash and de-stem the leaves and break into pieces that are about 4” square. They will vary in size and shape, that’s ok. Save the stems of the Swiss Chard for soups, or just sautéing with other veggies in another meal.

Pieces of chard ready for filling

Pieces of chard ready for filling

Form the roll ups 

Put them vein side up and spoon in about a teaspoon of filling per leave piece.

Spooned in filling

Spooned in filling

Almost as if you are wrapping a little package, fold over sides first 

Fold first side

Fold first side

Fold second side

Fold second side

then the ends.

Fold one end

Fold one end

then fold the other end

then fold the other end

Put a toothpick through to hold it from falling open

then fold the other end

Put in toothpick

and place onto a cookie sheet that has been greased with butter or oil (I started using coconut oil for this and it’s releases well).

then fold the other end

Ready to bake

After you have filled your pan, roast them for about 12 minutes in the 350º oven.

Baked and cooling

Baked and cooling

Take them out and cool them on the pan. They will be slightly crispy when you take them out, but they will soften a bit as they cool.

Plate them up and add a garnish of sprigs of lavender and thyme if you want.

Plate of Swiss Chard Rollups

Plate of Swiss Chard Rollups

This is a Plan Friendly recipe.

PS. Use the stems from the swiss chard for soups or stir fry. In this recipe we used Rainbow Chard, and those stems are so pretty!

Baked and cooling

Swiss chard stems

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Lavender Brownies

Lavender Brownies

Bake Temp: Preheat to 350°
Bake Time: 35-45 minutes


  • 2 cups sugar
  • 4  (1 oz ea.) squares unsweetened
  • ¾ cup (1 1/2 sticks) butter
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lavender extract*
  • 1 cup flour
  • 2 1/2 teaspoons ground culinary lavender*
  • 1 cup chopped nuts (optional)



Melt chocolate and butter in a double boiler (if you like the old way to do it) or microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir sugar into chocolate. Mix in eggs and vanilla, and lavender extract until well blended. Stir in flour, ground lavender, and nuts. Spread in greased 13 x 9-inch pan.

Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 brownies.

* We have Lavender Extract:
* We have Culinary Lavender:

Note: When using glass baking dish, bake at 325°F. For cake-like brownies, stir in 1/2 cup milk with eggs; use 1 1/2 cups flour.

Substitution if needed: 3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate.

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Lavender Hot Chocolate

When the weather turns frightful, and the fire is burning delightfully…. It’s time for Lavender Hot Chocolate. Here is the recipe for that hot chocolate and a video to show you how to make it.


Item Amount Unit
Milk 2 Cups
Sugar 1/4 Cup
Powdered Cocoa 1/3 Cup
Lavender (Whole Bud) 3 Tbl
Whipping Cream 1/3  Cup
Lavender Extract 1/4 tsp

Put the milk in a saucepan and start to heat. Add the lavender and let it warm with the milk for about 5 minutes or until the milk reaches about 150º F. Strain the lavender out of the milk and return the milk to the pot. Keep at about that temperature while adding the sugar and the cocoa. Stir occasionally until the cocoa is fully integrated into the milk.

Whip the whipping cream up with the Lavender Extract (please note lavender extract is not the same as lavender essential oil, the extract is for cooking).

Serve the hot chocolate with the whipped cream and enjoy!!



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