I can’t resist making loads of lemon desserts every Spring and it seemed like a perfect day to pair lemon with one of my all time favorite essential oils – lavender!
Have you ever tried lavender in a recipe? I know you might be thinking this is a scent you love but that you are used to it in bath and body products but lavender can actually be a wonderful complement to so many recipes as well.
You definitely want to make sure you only use therapeutic grade essential oils if you are using them in cooking or baking or if you are ingesting them in any way. Not all oils are made equal – if you want to read more, we buy ours HERE.
Staring this month I a teaming up with an awesome group of gals for a monthly “baking with essential oils” series and I’m pretty happy to start it off with lavender.
The easy recipe is at the end and here are all of the other fabulous lavender recipes for May!
Hope you enjoy these and can’t wait for next month’s recipes using a new essential oil!
Claire is a wife and busy working Mom to three boys and A Little CLAIREification is a lifestyle blog committed to bringing readers “Bright Ideas On A Budget” – from recipes, crafts and DIY projects to time management tips, meal planning and inspiration.
A self proclaimed CHEESE addict and lover of Sharpie markers in every color known to man, Claire also likes to throw a little fun and laughter in the mix as well.
- 1 Box Lemon Cake Mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1 egg
- 8 drops therapeutic grade pure lemon essential oil (can substitute 1 teaspoon pure lemon extract)
- 1/2 cup lavender colored candy melts (could also use white)
- 1-2 drops therapeutic grade pure lavender essential oil
- Preheat oven to 350*.
- Have an un-greased cookie sheet ready to go.
- In a large mixing bowl, combine the cake mix, melted butter, egg and lemon oil (or extract) and mix until combined.
- Using your hands, roll out golf ball sized rounds of the cake batter mixture.
- Place the balls 1" apart on the cookie sheet.
- Sprinkle all with a little sugar.
- Bake for 9 minutes.
- While baking, place the candy melts in a microwave safe bowl and microwave for 45 seconds.
- Stir until completely melted and smooth (microwave again for 10 second increments if needed).
- Add one drop of lavender essential oil and test for taste, adding another drop if needed (while it may taste strong, remember the lemon cookie will also balance this out).
- Set the lavender infused candy melts aside to cool slightly.
- Remove the cookies from the oven and allow to continue baking on the cookie sheet for another 5-6 minutes.
- Using your thumb or forefinger, gently press an indent into the center of each cookie.
- Using a small spoon, carefully place a tsp of the melted lavender infused candy into the center "well" of each cookie.
- Using the back of the spoon or your finger tip, smooth out the melted candy to create a little round.
- Allow to cool completely until the lavender center has hardened (I suggest placing the cookie sheet in the fridge for at least an hour once it reaches room temperature).
- Store cookies in an airtight container or bag for up to 3 days or freeze in an airtight container or bag for up to three months.