RECIPE: Chamomile Lavender Scones + Tea

RECIPE: Chamomile Lavender Scones + Tea

I’ve recently taken up the study of herbalism and have begun to create my own Materia Medica in the form of an artist’s book. I plan to spend time with each herb, watching it grow in my garden and harvesting, experimenting with different uses, and even learning its history and folk lore. Lately I’ve been learning and loving sweet, gentle chamomile.

RECIPE: Chamomile Lavender Scones + Tea

I have to admit, since beginning this project I’ve resisted moving on to a new herb. Chamomile is just so caring and nurturing and I’ve been in need of the comfort that chamomile brings. Enjoying a cup of chamomile tea before bed has become a new part of my nightly routine. The other night I decided to change things up a bit and make a chamomile latte by adding almond milk and chamomile infused honey. The result was sweet, creamy and extremely soothing.

RECIPE: Chamomile Lavender Scones + Tea

Chamomile Latte
 
Author:
Recipe type: Drinks
Ingredients
  • 1 cup water
  • 1 cup milk (I used almond milk)
  • 2 tablespoons dried chamomile
  • 1 teaspoon honey
Instructions
  1. Combine water, milk and dried chamomile in a small saucepan. Bring to a boil, then immediately turn down the heat and let simmer for 2 minutes. Strain mixture into a large mug and sweeten with honey.

The cool weather we’ve had this week has reminded me of the Chamomile Cupcakes I baked last summer. Wanting to try something new and use the Infused Sugar I made a while back inspired me to try out this recipe by Bird Is The Word PDX. This was my first time making scones and I think the flavors of both the chamomile and lavender come through quite nicely.

RECIPE: Chamomile Lavender Scones + Tea

Chamomile Lavender Scones
 
Prep time
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Total time
 
Author:
Recipe type: Dessert
Serves: About 8
Ingredients
  • 2 cups flour
  • ½ cup chamomile infused sugar
  • 1 tablespoon baking powder
  • 1 tablespoon dried lavender
  • 1 tablespoon dried chamomile (stems removed and flowers crushed with mortar/pestle)
  • ½ teaspoon sea salt
  • 6 tablespoons butter, cut into ½" cubes
  • ½ cup + 2 tablespoons milk or cream
  • 1 cup powdered sugar
  • 2-3 tablespoons chamomile tea
Instructions
  1. Preheat oven to 425 degrees. In a large bowl mix together the dry ingredients including the lavender and chamomile. Cut the butter in with your fingers, working the mixture until it resembles a coarse sand.
  2. Add milk and mix with your hands until a dough forms. Roll out onto a floured surface to about 1" think. Use a pint glass to cut the scones out of the dough.
  3. Place onto a baking sheet lined with parchment. Bake for 18-20 minutes or until slightly golden.
  4. While the scones cool, brew up a cup of chamomile tea and add it one tablespoon at a time to the powdered sugar until a paste-like frosting forms. Drizzle it over the scones and enjoy!

These scones pair perfectly with a warm Chamomile Latte so whip up a batch and then enjoy the sweet, soothing flavor of chamomile.

RECIPE: Chamomile Lavender Scones + Tea

RECIPE: Homemade Banana Bread

RECIPE: Homemade Banana Bread
I’ve felt the urge to bake these past few weeks, but haven’t brought myself to turn on the oven with our 90+ degree heat wave here in Portland. It’s finally starting to cool down (to the 80’s), so I decided I was finally ready to use up my over-ripe bananas and turn on the oven. The best time for baking during the summer is either early in the morning, or late at night (the ‘cool’ hours of summer). Since I’m more of a night owl, I decided to stay up late and bake a yummy loaf of banana bread while watching a movie. I have to say, the best part of late-night baking is waking up the next morning to a fresh slice of banana bread and coffee for breakfast!

RECIPE: Homemade Banana Bread

Homemade Banana Bread
 
Prep time
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Recipe type: Breakfast
Serves: 8 servings
Ingredients
  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2-3 ripe bananas
  • 1½ cups flour (I used 1 cup whole wheat pastry flour + ½ cup all-purpose)
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ cup walnuts, crushed or chopped
  • ¼ tsp nutmeg
Instructions
  1. Preheat oven to 350 degrees. Grease a small loaf pan and set aside.
  2. Using an electric mixer, cream together butter and sugar. Add in the eggs, beating well after each one. Then add the vanilla and bananas, beat until just combined.
  3. In a separate bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Use a whisk to stir well. Slowly pour flour mixture into the electric mixer and beat on low until combined. Stir in the walnuts.
  4. Pour batter into greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Enjoy with coffee or tea in the morning or as an afternoon snack. Yum!

RECIPE: Homemade Banana Bread

RECIPE: Lemon Pistachio Wreath Cookies

RECIPE: Lemon Pistachio Wreath Cookies #holiday #baking #marthastewart
Homemade cookies are one of my favorite holiday treats. I love the baking, sharing and of course, the eating of a delicious homemade cookie. I’m a sucker for the holiday baking magazines at the checkout stand and love turning page after page of beautiful cookies that look too pretty to even eat.

This year, I decided to give this recipe by Martha Stewart a try as lemon is one of my favorite dessert flavors. They were quite time consuming to make, but think of it as more of an afternoon craft project and enjoy the process. Your efforts will be well worth it as these Lemon Pistachio Wreath Cookies turned out both beautiful and delicious!

RECIPE: Lemon Pistachio Wreath Cookies #holiday #baking #marthastewart

Lemon Pistachio Wreath Cookies
 
Prep time
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Author:
Recipe type: Dessert
Serves: 4 dozen
Ingredients
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup all-purpose flour, plus more for work surface
  • ¾ cup plus 1 tablespoon cornstarch
  • ½ cup (1 stick) butter, softened
  • ½ cup plus 1 tablespoon sugar
  • 2 large egg yokes, room temperature
  • 5 tablespoons lemon zest plus 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ¾ cup confectioner’s sugar
  • 1 ½ cup shelled pistachios, toasted and coarsely chopped
  • 1 cup dried cranberries
Instructions
  1. Whisk flour, salt, baking powder, and cornstarch in a medium bowl and set aside. Using an electric mixer, cream together butter and sugar until pale and fluffy. Mix in egg yolks, lemon zest and vanilla. Slowly add in the flour mixture and mix until combined. Shape dough into a disk, wrap in plastic, and place in refrigerator for about 1 hour (or until firm).
  2. Preheat oven to 350 degrees. Transfer dough to a lightly floured surface and roll out to about ⅛” thick. Using the large scallop circle cookie cutter, cut out wreaths. Reroll scraps and cut out. Cut out centers of the wreaths using a small scallop circle or heart-shape cutter. Space two inches apart on parchment lined baking sheets. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.
  3. Stir together confectioner’s sugar and lemon juice in a small bowl. Using a butter knife, spread a thin layer of frosting over each cookie and then dip them face down into the chopped pistachios. I placed the dried cranberries on by hand. Let cookies set on wire racks then store in an airtight container at room temperature for up to one week.

Prep Tips

Necessary Tools:

• Electric mixer and paddle attachment
• Large scallop circle cookie cutter and small scallop circle (or heart) cookie cutter
• Parchment paper
• Cookie sheet
• Rolling pin

Instructions:

Whisk flour, salt, baking powder, and cornstarch in a medium bowl and set aside. Using an electric mixer, cream together butter and sugar until pale and fluffy. Mix in egg yolks, lemon zest and vanilla. Slowly add in the flour mixture and mix until combined. Shape dough into a disk, wrap in plastic, and place in refrigerator for about 1 hour (or until firm).

Tip: To save time I refrigerated my dough for about 20 minutes then transferred it to my freezer for another 15 minutes.

RECIPE: Lemon Pistachio Wreath Cookies #holiday #baking #marthastewart

Preheat oven to 350 degrees. Transfer dough to a lightly floured surface and roll out to about 1/8” thick. Using the large scallop circle cookie cutter, cut out wreaths. Reroll scraps and cut out. Cut out centers of the wreaths using a small scallop circle or heart-shape cutter. Space two inches apart on parchment lined baking sheets. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.

Tip: I used a large cutting board as my work surface so that I could re-refrigerate the dough. Once it became too soft I simply placed the entire board into the refrigerator for a few minutes to re-harden.

RECIPE: Lemon Pistachio Wreath Cookies #holiday #baking #marthastewart

Stir together confectioner’s sugar and lemon juice in a small bowl. Using a butter knife, spread a thin layer of frosting over each cookie and then dip them face down into the chopped pistachios. I placed the dried cranberries on by hand. Let cookies set on wire racks then store in an airtight container at room temperature for up to one week.

Tip: You can dip the cranberries into the frosting first to ‘glue’ them down if necessary.

RECIPE: Lemon Pistachio Wreath Cookies #holiday #baking #marthastewart
RECIPE: Lemon Pistachio Wreath Cookies #holiday #baking #marthastewart

Do you have any favorite cookie recipes or holiday baking stories? Leave a comment and tell us all about it!

RECIPE: Carrot Cupcakes with Vanilla Cream Cheese Frosting

Recipe: Carrot Cupcakes with Cream Cheese Frosting #easter #dessert #homemade
Carrot cake is a flavor I often overlook, but love. I’ve been getting into the Easter spirit and decided to make Carrot Cupcakes. This was my first time baking carrot cake from scratch and I chose this recipe from Averie Cooks as my guide. The result was so delicious; they quickly disappeared from my kitchen. They are the perfect blend of sweet and spice and have a moist, soft texture. Plus the addition of the Robin’s Eggs and nuts on top added even more yummy-ness to this Easter treat.

Recipe: Carrot Cupcakes with Cream Cheese Frosting #easter #dessert #homemade

Recipe: Carrot Cupcakes with Vanilla Cream Cheese Frosting
 
Prep time
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Author:
Recipe type: Dessert
Cuisine: Easter
Serves: 18 cupcakes
Ingredients
  • Cupcakes:
  • 2 large eggs
  • ½ cup canola or vegetable oil
  • ½ cup white sugar
  • ½ cup brown sugar, packed
  • ¼ cup sour cream (or greek yogurt)
  • 1 tbsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp ground nutmeg
  • ½ tsp cloves
  • Pinch of salt (to taste)
  • 1 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 3 medium carrots, coarsely grated (about 1 ½ cups)
  • ½ cup raisins (optional)

  • Frosting:
  • 4 oz cream cheese, softened (about ½ cup)
  • ¼ cup unsalted butter, softened
  • 1 tbsp vanilla extract
  • 1 ½ cups confectioner’s sugar (more or less as desired)
  • Crushed pecans (optional)
  • Whoppers Mini Robin’s Eggs (optional)
Instructions
  1. To make the cupcakes, first preheat oven to 350F. Line two muffin trays with cupcake liners.
  2. In a large mixing bowl (I used my electric mixer), whisk together the first 11 ingredients until combined.
  3. Add flour, baking powder, baking soda, and stir until just combined (don’t over mix).
  4. Next fold in the carrots and raisins.
  5. Fill each cupcake liner ⅔ full. I got 18 cupcakes, but you may get more or less depending on how full you fill each liner. Be careful not to fill them any higher than ¾ full or they will overflow when baked in the oven.
  6. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  7. While the cupcakes cool, make the frosting. With your electric mixer, beat together the cream cheese, butter and vanilla on high until light and fluffy.
  8. Slowly add in the powdered sugar until you get your desired frosting consistency. 1 ½ cups was perfect for me, but feel free to adjust to your own tastes.
  9. Frost the cooled cupcakes then add about a teaspoon of crushed pecans to the top of each to form a nest. Then add three Mini Robin’s Eggs for the final touch.

Recipe: Carrot Cupcakes with Cream Cheese Frosting #easter #dessert #homemade