Categories
Desserts Featured Recipes

Pumpkin Lavender Chocolate Chip Cookies

I love pumpkin! My sister grew the one I used in this recipe and I was so excited to make so many recipes with it.

I also had some lavender from my garden and wanted to combine the two, so here is what I came up with.

The lavender is barely there which I thought was just right. It added just a bit of depth into the traditional pumpkin chocolate chip cookies, to which I also added coconut sugar and spices for a perfectly rich fall treat!

Enjoy with a glass of milk!

Pumpkin Lavender Chocolate Chip Cookies | Erica Robbin

Gardening © 2019 ericarobbin.com | All rights reserved.

Pumpkin Lavender Chocolate Chip Cookies | Erica Robbin

  • Servings: 2 dozen, large size
  • Difficulty: Easy
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Much like traditional pumpkin cookies with chocolate, but with just a hint of lovely lavender.


Credit: ericarobbin.com

Ingredients

    PUMPKIN LAVENDER CHOCOLATE CHIP COOKIES:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup granulated coconut sugar
  • 1 egg, room temperature, lightly beaten
  • 1/2 cup fresh pumpkin (3/4 cup canned pumpkin)
  • 2 tablespoons heavy whipping cream infused with lavender
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped walnuts, hazelnuts, or pecans (optional)

Directions

    PUMPKIN LAVENDER CHOCOLATE CHIP COOKIES:
  1. Preheat oven to 350 degrees (177 C)
  2. Mix butter and sugars until smooth.
  3. Add beaten eggs, mix completely.
  4. Mix in vanilla, pumpkin, and lavender infused whipping cream.
  5. In separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt. Then add to wet mixture.
  6. Then fold chocolate chips and nuts.
  7. Using medium-sized cookie scoop (for large cookies), drop balls onto cookie sheet prepared with parchment paper (or greased) 2 inches apart.
  8. Bake 10-13 minutes, or until just lightly golden.

Categories
Desserts Featured Recipes Toppings & Fillings

Lavender Caramel

Lavender Caramel | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
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Light and not soapy.

Lavender. I love it. Here is a caramel syrup that’s great on ice cream and other desserts. It’s light and not soapy. I used lavender grown from my garden and was so excited to use it in a recipe!


Credit: ericarobbin.com

Ingredients

    LAVENDER CARAMEL:
  • 5 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • Pinch of salt
  • 2 tablespoons heavy whipping cream
  • 2-3 sprigs of lavender

Directions

    LAVENDER CARAMEL:
  1. Heat butter and sugar to a boil on med-high heat, stirring constantly and continue to boil for about 2-3 minutes, just until sugar is slightly dissolved.
  2. Stir in salt, cream, and lavender and continue to boil mixture for another 2 minutes until slightly thickened.
  3. Removed from heat and drizzle over ice cream, pastries, or any dessert of choice.

photo

Gardening © 2019 ericarobbin.com | All rights reserved.

Enjoy!

Lavender Caramel | Erica Robbin
Lavender Caramel | Erica Robbin
Categories
Featured Recipes Side Dishes

Roasted Carrots with Lavender Caramel and Toasted Hazelnuts

ROASTED CARROTS WITH LAVENDER CARAMEL AND TOASTED HAZELNUTS | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

What to do with all that lovely garden harvest!

Lavender and carrot, such a good pair! I just harvested the last of my carrots and most of the lavender. I was trying to think of a good way to incorporate both into a recipe so here it is.


Credit: ericarobbin.com

Ingredients

    ROASTED CARROTS WITH LAVENDER CARAMEL:
  • 8-12 carrots, julienned
  • LAVENDER CARAMEL:

  • 5 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • Pinch of salt
  • 2 tablespoons heavy whipping cream
  • 2-3 sprigs of lavender
  • GARNISH:

  • 1/2 cup chopped hazelnuts, toasted

Directions

    ROASTED CARROTS WITH LAVENDER CARAMEL:
  1. Preheat oven to 400 degrees F (204 C)
  2. Roast carrots for about 20-30 minutes, just until tender.
  3. LAVENDER CARAMEL:

  4. Heat butter and sugar to a boil on med-high heat, stirring constantly and continue to boil for about 2-3 minutes, just until sugar is slightly dissolved.
  5. Stir in salt, cream, and lavender
  6. Continue to boil mixture for another 2 minutes until slightly thickened.
  7. Strain.
  8. ASSEMBLY:

  9. Sprinkle toasted hazelnuts and drizzle lavender sauce over top of carrots.

Enjoy!