floral

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The distinctive flavors of rose and pistachio join forces in this special cookie, with both dried cherries and white chocolate adding their own delicious touch. Our thanks to Dawn Konofaos, an expert vegan baker, for sharing this recipe with us.

Rose-Pistachio Cookies with Cherries and White Chocolate were one of our <a href="https://www.kingarthurbaking.com/recipes/collections/bake-of-the-week-recipes">Bake of the Week</a> recipes for February 2022.

Rose-Pistachio Cookies with Cherries and White Chocolate

(80 grams) vegan brown sugar

(198 grams) vegan granulated sugar

(85 grams) vegan butter softened*

(57 grams) vegan cream cheese*

(74 grams) vegetable oil

rose extract*

vanilla extract

+ 2 tablespoons (58 grams) oat flour

baking powder

baking soda

salt

(60 grams) roasted unsalted pistachios chopped

(71 grams) tart dried cherries roughly chopped

(57 grams) vegan white chocolate chopped*

plant-based milk if needed

Similar in texture to a Russian tea cake or Mexican wedding cookie, nan-e gerdui are small shortbreads made primarily from ground walnuts and rice flour, a combination that makes a cookie that's crumbly on the outside and slightly chewy within.

Nan-e Gerdui (Persian Walnut Cookies)

(80 grams) King Arthur Unbleached All-Purpose Flour

(35 grams) white rice flour

(152 grams) walnuts

cardamom

(113 grams) unsalted butter

(85 grams) confectioners' sugar sifted

rose water

pistachios

If you were to imagine a London fog latté, with its Earl Grey tea and steamed milk, as a dessert, you’d get this London fog cake. Deeply flavored with robust black tea and citrusy bergamot, the cake's thick, double-milk glaze completes the picture with its lingering milky undertones. It’s perfect for a foggy day in London (or anywhere else!).This recipe was one of our Bake of the Week features for January 2024.

London Fog Cake

(298 grams) granulated sugar

orange oil orange zest (grated rind)

unsalted butter

half an 8-ounce package (113 grams) cream cheese

(28 grams) milk

King Arthur Pure Vanilla Extract

eggs

table salt

(113 grams) confectioners' sugar

(28 grams) dried whole milk optional

milk

Made with real lavender flowers, this Lavender Simple Syrup is fragrant, delicious and the perfect addition to tea, cocktails, coffee and lemonade.

Lavender Simple Syrup

sugar

water

(approx. 0.4 ounces) dried lavender flowers (see note)

In a medium saucepan over medium heat, combine...

In a medium saucepan over medium heat, combine sugar and water. Stir until sugar has dissolved. Do not let boil.

Remove from heat and stir in the lavender...

Remove from heat and stir in the lavender flowers. Let rest for 30 minutes, stirring occasionally. Leave in longer for a stronger flavor. Strain out the flowers with a fine-mesh sieve.

Store in a mason jar for up to...

Store in a mason jar for up to two weeks.

Bursting with fresh blueberries and accented by floral lavender notes, this crumb-topped coffee cake will impress no matter what time of day you serve it.

Blueberry-Lavender Coffee Cake Recipe

¼ cups packed dark brown sugar

cinnamon

kosher salt, divided

vanilla extract, divided

sour cream, divided

lemon

blueberries

culinary grade dried lavender flowers, divided

confectioners' sugar

Line a 9-inch round cake pan with cooking spray and parchment paper. Set aside.

Make the crumb topping: In the bowl of a stand mixer fitted with a paddle attachment, beat 1 ½ cups flour, brown sugar, cinnamon, ¼ teaspoon salt, and ¾ cup butter until mixture resembles wet sand.

In the same stand mixer bowl, beat remaining ½ cup butter with granulated sugar until smooth.

Add eggs one at a time, mixing until each is combined with the creamed butter and sugar. , Scrape down the bowl with a rubber spatula after each addition if needed.

Add 1 ½ teaspoons vanilla extract, ½ cup sour cream, and lemon zest. Beat to combine.

Add 2 cups flour, baking powder, baking soda, and remaining ¾ teaspoon salt. Beat just until no flour remains visible.

Add remaining ½ cup sour cream. Beat until batter is smooth.

In a small bowl, toss blueberries with remaining 1 tablespoon flour to coat.

Pour cake batter into prepared pan and spread evenly.

Top with blueberries and 1 teaspoon lavender flowers.

Bake for 60 to 75 minutes or until a wooden pick inserted in the center comes out clean.

Transfer to a wire rack and cool for at least 1 hour.

Make the glaze: In a small bowl, stir to combine confectioners&#39; sugar, remaining ½ teaspoon vanilla extract, ½ teaspoon lavender flowers, and 1 tablespoon lemon juice.

If the glaze is too stiff, stir in a splash of water or milk. Repeat if necessary until you get a pourable consistency. Add food coloring if desired.

Drizzle glaze over cake and sprinkle with remaining ½ teaspoon lavender and additional confectioners&#39; sugar, if desired.

This pistachio cake calls on iconic Persian ingredients — pistachio, rose, and pomegranate — to create a beautiful green-hued cake that is tender, moist, and bursting with vibrant flavors. The batter is made entirely in a food processor and comes together in about 10 minutes, and the glaze showcases pomegranate, part of the Persian Jewish Rosh Hashanah seder. It’s the perfect addition to a Rosh Hashanah table. This recipe was one of our Bake of the Week features for September 2024.

Pistachio Cake with Pomegranate Glaze

(150 grams) pistachios shelled (raw and unsalted)

(198 grams) granulated sugar

orange

(66 grams) extra-virgin olive oil

(28 grams) orange juice

rose water*

(120 grams) King Arthur Unbleached All-Purpose Flour

pomegranate juice

pomegranate seeds for garnish; optional

With just three ingredients lavender simple syrup is a great way to add a floral sweetness to your favorite drinks, coffee, cocktails and desserts. Discover this easy recipe for making lavender simple syrup at home.

Homemade Lavender Simple Syrup

lavender buds

Combine water, sugar and lavender in a medium saucepan and bring to a simmer until sugar is fully dissolved.

Cover and remove from heat, allow to steep for at least 20 minutes.

Strain the lavender and pour into clean glass jar. Serve as desired.

This is such a wonderful recipe! I made half a batch last night, and my family loved it so much that I had to make a full recipe’s worth this morning. I will be making this again and again!

I own a Lavender farm Bayer Lavender Farms in KY and am having such fun with all the wonderful things you can do with it.  I'm hosting a tea party and this simple syrup made with my "Melissa" culinary buds is divine!  Thank you for sharing.

Just made this and I love it! I used dried culinary lavender. I let it steep for at least the 20 min she recommended (I like a strong herbal flavor) and honestly it may have been longer since I forgot to set the timer haha. In my opinion, this is the perfect ratio of  lavender to sugar etc. thanks for sharing the recipe and tips!

Loved the lavender in this recipe. So yummy!

This looks delightful! I'm excited to try this out!

Thank you so much for this! I didn't know it is so easy to make your own lavender syrup! Amazing!

I have a pack of culinary lavander in my cabinet. Didn't quite know what to do with it. Now you gave me this idea. I will definitely make this. Sounds wonderful.

Who knew such a simple combination could result in such a heavenly result! Thank you, I’ll be stirring this into my next batch of lemonade.

I have a lavender bush in my front garden. I love the aroma and have always wondered what I could make with it. Now I know. I will be giving this a try once I get some blooms.

This delicious color-changing cocktail is made with butterfly pea flower syrup, which turns from blue to violet. Combined with elderflower liqueur and lemon, this is the perfect summer cocktail (though it would be delicious any time of year).

The Social Butterfly (a butterfly pea flower cocktail)

dry gin (or vodka)

oz Elderflower Liqueur (like St-Germain)

oz butterfly pea flower simple syrup

oz fresh lemon juice

grapefruit

Optional Spritz with atomized absinthe

Lemon twist

Elderflower blossom

Add water, sugar and butterfly pea flowers to a small saucepan set over medium-high heat. Bring to a boil and lower the heat to a simmer. Simmer for 5 minutes, turn off the heat and allow the liquid to cool before straining into a clean jar with an airtight lid. Keep refrigerated until ready to use. Will keep for several weeks in the refrigerator.

To make the syrup

Add all the ingredients except for the Prosecco to a cocktail shaker and fill with ice. Shake vigorously for 20 seconds and double strain into a stemmed cocktail glass. Top with a splash of Prosecco or sparkling water, and spritz with absinthe, if desired.

For the cocktail

https://videos.scriptwrapper.com/1453/mAgQdizX79qQPwFln9iL/original/video.mp4

This butterfly pea flower cocktail combines a color-changing syrup with gin, elderflower liqueur and lemon juice. Perfectly magical!

Top 8 floral recipes from across the web

The most viewed floral recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Rose-Pistachio Cookies with Cherrie...

Nan-e Gerdui (Persian Walnut Cookie...

London Fog Cake

Lavender Simple Syrup

Blueberry-Lavender Coffee Cake Reci...

Pistachio Cake with Pomegranate Gla...

Homemade Lavender Simple Syrup

The Social Butterfly (a butterfly p...

Top 8 floral recipes from across the web

The most viewed floral recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rose-Pistachio Cookies with Cherrie...

Nan-e Gerdui (Persian Walnut Cookie...

London Fog Cake

Lavender Simple Syrup

Blueberry-Lavender Coffee Cake Reci...

Pistachio Cake with Pomegranate Gla...

Homemade Lavender Simple Syrup

The Social Butterfly (a butterfly p...

The most viewed floral recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine