Vanilla Danish Recipe

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Step by step guide how to make vanilla Danishes.

In this vanilla Danish recipe, we are using croissant dough to make our Danishes.

If you need some suggestions for how to shape your Danishes, visit our 6 classic shapes for Danishes.

Vanilla Danish Recipe
Danish Pastry Filling

Danish Pastry Filling

How to make vanilla bean custard for Danish pastry filling
Prep Time 15 mins
Cook Time 25 mins
Chilling Time 2 hrs
Total Time 2 hrs 40 mins
Course Dessert
Servings 3 cups

Ingredients
  

  • 1 vanilla bean
  • 6 egg yolks
  • 2/3 cup sugar granulated
  • 1/4 cup cornstarch
  • 1 tbsp butter unsalted
  • 2 cups milk

Instructions
 

  • Place milk in a medium saucepan on low-medium heat.
  • Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk.
    Where does artificial vanilla flavoring come from
  • Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
  • In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
  • Add sugar and cornstarch and mix together with a whisk.
  • Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
  • Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
  • Strain the mixture back into the saucepan and heat on medium heat.
  • Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk.
  • Cook for 1 more minute after it has started to thicken.
  • Remove the custard from the heat and let cool a little until the pot can go in the fridge. Place a plastic wrap on top of the custard to prevent a film from forming.
  • Chill the custard for 2 hours before using.
Keyword dessert
How to Make Custard Danish

Danish Pastry Dough

How to make Danish pastry dough
Prep Time 3 d
Cook Time 30 mins
Total Time 3 d 30 mins
Course Dessert
Servings 15 Danishes

Ingredients
  

  • 500 g all-purpose flour
  • 140 g water
  • 140 g milk
  • 55 g sugar granulated
  • 40 g unsalted butter room temperature
  • 11 g yeast instant
  • 12 g salt

Butter Layer

  • 280 g unsalted butter

Egg Wash

  • 1 egg
  • 1 tsp water

Instructions
 

Day 1

  • In a stand mixer fitted with the dough hook, combine the dough ingredients. Once the dough comes together, knead for another 3 minutes. Remove the dough from the stand mixer, shape into a sphere, and cover it in plastic wrap. Place in the Danish dough the fridge overnight.

Day 2

  • Cut the butter layer into cubes. Arrange the cubes on a silicone pastry mat that will be 15 cm x 15 cm. Fold the pastry mat over the butter and pound with a rolling pin. The butter layer needs to be an exact 17 cm x 17 cm. Place the butter in the fridge for 30 minutes.
    how to dice butter
  • Remove the dough from the fridge and roll out the dough until 26 cm x 26 cm.
  • Remove the butter layer from the fridge and arrange the butter at a 45 degree angle from the dough. The dough will be able to be stretched over the butter layer to create an envelope. Seal the dough together by gently pressing the dough together.
    How to make butter sheet
  • Roll out the dough with the butter fully enclosed to create a long rectangle of 20 cm x 60 cm. Roll the dough lengthwise so it only grows lengthwise.
  • Fold the dough to create a letter.
    how to fold croissant dough
  • Cover the dough with plastic wrap and place on a plate. Refrigerate the dough for 30 minutes.
    how to laminate croissant dough
  • Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for 30 minutes.
  • Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for overnight.
  • Make your Danish filling and chill it overnight so it's ready for the morning.

Day 3

  • Roll the dough out gently, not compressing the folded layers too much. Roll the dough out to 20 cm x 110 cm.
  • Shape and Fill the Danishes.
  • Let the Danishes sit at room temperature for 2 hours to proof.
  • Cover the Danish Pastry dough in egg wash.
  • Bake the Danishes for 15 minutes at 400 degrees F.
Keyword dessert

Dessert Waffle Toppings

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Having waffles for dessert is one of the most flavorful desserts you can eat. There are a ton of different toppings for dessert waffles.

Dessert Waffle Toppings

How to make chocolate dipped dessert waffles

One way you can make dessert waffles is by cutting along the seams of the waffle so it cuts into 4 pie shaped pieces. Melt your favorite kind of chocolate (1/2 cup) in the microwave for 30 second intervals. Mix the chocolate with a spoon until it’s smooth. Dip the wide portion of the waffle into the chocolate and then top the chocolate with sprinkles, nuts, etc. Set it to dry on a piece of parchment paper. Once it dries, it’s ready to serve.

How to make S’more dessert waffles

Bake your waffles first and have them warming while you get the other ingredients ready. You’ll want to prepare:

  • ice cream
  • hot fudge
  • warmed or roasted marshmallows
  • whipped cream
  • sprinkles
  • cherries

Place 1 waffle on a plate. Top the waffle with roasted marshmallows, ice cream, and whipped cream in that order. Add your cherry to the whipped cream. Drizzle the hot fudge over the waffle creation. Top your waffle with sprinkles. It’s ready to serve.

How to make waffle ice cream sandwiches for dessert

Bake your waffles and let them cool. Once your waffles are cool, cut the waffles into 4 even pie shaped pieces. Make an ice cream waffle sandwich by placing ice cream in between 2 waffles. Be generous with your ice cream, you’ll want a couple of centimeters of ice cream in between the waffles. Place them in the freeze for 30 min to 1 hour. Prepare the chocolate: melt your favorite chocolate in 30 second intervals in the microwave. Using a spoon, mix the chocolate until it’s smooth. Dip only 1 section of the ice cream waffle sandwich in the melted chocolate, then dip the chocolate into sprinkles or nuts. Place them back in the freezer until you’re ready to serve them.

11 Dessert Waffle Toppings

  • ice cream
  • Oreo cheesecake waffles
  • hot fudge
  • crumbled cookies
  • syrup
  • caramel sauce
  • whipped cream
  • melted chocolate
  • chocolate chips
  • sprinkles
  • nuts
how to make Dessert Waffles Toppings

Mini Lemon Tarts with Pie Crust

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Pie crust is an excellent substitute of tart crust because it’s buttery and flakey. Tart crust is more like a shortbread cookie, it’s harder, and doesn’t melt in your mouth like pie crust does. We will be using Pâte Sucrée as our pie crust dough for our tarts.

What is Pâte Sucrée

Pâte Sucrée is sweet French pastry crust which is traditionally used for tarts. Pâte Sucrée is a bit different than regular pie crust because you have to chill it once to let it rest before rolling, and then again after you have put your dough in your pan just before baking it. Pâte Sucrée is much more stable as a tart crust because it’s less likely to shrink and become deformed as it bakes. It’s much more reliable and keeps it shape as best it can while baking. The trick is to push the pastry into the pan to make it “enfoncer”. This means to push the dough into the sides of the pan as much as you can, and make the pastry as even as you can without getting it too thin.

How to make mini lemon tarts with pie crust

Fill your mini lemon tarts made with pie crust using lemon cream. Lemon cream is much more fuller, and less tart than using lemon curd. Lemon cream is made by making custard, and then adding cubes of butter at the end for that delicious lemon cream flavor.

Once the mini lemon tarts have been set, add a couple of raspberries on top. Face the raspberries to the base of the raspberry sits on the lemon cream, and the tip of the raspberry is facing upwards.

Add a touch of piped white chocolate ganache to the top of the tart over the raspberries. Keep your white chocolate ganache tart with raspberries in the fridge for up to 3 days.

mini lemon tarts with pie crust

How to make tart filling

Tart filling is made by making custard. You can fill tarts with any type of custard you like. For our mini lemon tarts with raspberries and white chocolate ganache, we are making lemon cream. To make lemon cream, first prepare the lemon zest, sugar, lemon juice and whisk in the eggs. Heat this over a double boiler until it’s thick frothy, continuously whisking the entire time to prevent the eggs from cooking. Once it’s finished cooking, strain out the lemon zest and chill for a few hours before using this to fill your mini lemon tarts made with pie crust.

white chocolate ganache tart with raspberries

23 Types of Tarts

Pie Crust Tart Recipe

Pie Crust Tart Recipe

How to make a tart using a pie crust recipe
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Dessert
Servings 2 8” tart shells

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2/3 cup icing sugar
  • 1/3 cup almond flour
  • 1/4 tsp salt
  • 2/3 cup unsalted butter cubed, room temperature
  • 1 egg
  • 1/4 tsp vanilla extract

Instructions
 

  • Sift flour, icing sugar and almond flour. Measure out the required amounts into a stand mixer bowl. Add salt.
  • Using the paddle attachment for your stand mixer, add the butter and mix on low until the mixture becomes a bit grainy.
  • Add the egg and vanilla extract and continue mixing. Stop when the dough is just barely combined.
  • Finish the dough by combining the remaining dry ingredients left in the bowl on the counter with your hands. Make 2 dough balls and cover them in plastic wrap. Chill for 2-3 hours.
  • Roll out the dough on a floured surface until it's 1/4'' in thickness. Grease your 8'' tart pans with butter. Place your rollout dough on the tart pan. Press the dough into the tart pan to make sure its secure. Cut the excess dough using a sharp knife. Place the dough in the fridge for 15 min. Pierce the dough with a fork, not all of the way through the dough. Make several fork dents in the dough. Preheat your oven to 375 degrees F.
  • Bake your tart for 18 min. If you're making mini tarts, bake for 8-12 min. Remove and let cool. Brush the tart with melted white chocolate and let the chocolate solidify before filling your tart with the filling. This will prevent the tart shell from become soggy.
Keyword pie crust, tart
No Bake Lemon Tart Recipe

No Bake Lemon Tart Recipe

How to make lemon tart filling
Course Dessert
Servings 2 8” tarts

Ingredients
  

  • 3 tbsp lemon zest
  • 1 cup sugar granulated
  • 4 eggs
  • 3/4 cup fresh lemon juice
  • 1 1/4 cups unsalted butter cubed

Instructions
 

  • Place lemon zest and sugar in a bowl and rub the 2 together to release the lemon flavor. Whisk in your eggs and lemon juice.
  • Place mixture into a double boiler and cook on low. The mixture will become thick as you whisk it throughout the entire cooking process. Once it has thickened and becomes darker cook it for another 5 solid minutes. Whisk the mixture continuously.
  • Strain the lemon zest out of the lemon cream by using a strainer or colander. Push the cream mixture through the strainer using the back of a spoon or a spatula.
    how to make lemon tart filling
  • Whisk in cubed butter and mix until smooth.
  • Cover and chill for 3-4 hours in the fridge.
  • Remove the mixture from the fridge and mix it until it's softened up and smooth. Fill the tart shell with the lemon cream and chill it for 45 min. It's ready to serve, or store it in the fridge for up to 3 days.
    No Bake Lemon Tart Recipe
Keyword tart filling
white chocolate ganache filling recipe

White Chocolate Ganache Filling Recipe

Step by step guide to making white chocolate ganache filling for macarons.
Course Dessert
Servings 60 macarons

Ingredients
  

  • 100 g heavy cream
  • 180 g white chocolate wafers

Instructions
 

  • Bring the heavy cream to a boil in a small saucepan on medium heat.
  • Measure your white chocolate wafers into a heat proof bowl.
  • Pour the boiled cream over the white chocolate wafers.
  • Gently stir with a spatula until all of the white chocolate is melted and becomes a smooth mixture.
  • Place the white chocolate ganache into the fridge until it's fully cooled.
  • Microwave the white chocolate ganache for your macarons in 10 second intervals until you've obtained the consistency you want for piping your macarons.
Keyword ganache, macaron filling

French Layered Dessert

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How to make french layered dessert, French Napoleon from scratch. There are 3 steps to making this dessert. It’s much easier to make the puff pastry 1 day before. The following day, make the vanilla bean custard, then chill for a few hours. In the meantime, bake the puff pastry and let it cool. Finally, make the royal icing and melt the chocolate for the design. You’re ready to assemble your french layered dessert when you have all of your steps prepped and finished.

layered french dessert eggless puff pastry recipe
layered french dessert eggless puff pastry recipe

Eggless Puff Pastry Recipe

Step by Step guide to making homemade eggless puff pastry
Course Dessert
Servings 3 lbs

Ingredients
  

  • 4 cups all purpose flour
  • 2 tsp salt
  • 100 g butter cold
  • 1 1/4 cups water
  • 400 g butter room temperature
  • 1/2 cup flour

Instructions
 

  • Measure flour and salt in a large mixing bowl.
  • Cut in cold butter with a pastry blender until it resembles coarse crumbs.
  • Pour water into a well in the center of the flour.
  • Mix and knead for a few minutes until the dough becomes smooth.
  • Chill dough for 30 min. Wrap in cling wrap.
  • Mix room temperature butter and flour together. Shape into a 9" square by beating it with a rolling pin in between 2 cling wrap pieces on a cutting board.
  • Roll the dough out to a 12" square. Place butter in a diamond shape on the dough.
  • Close the dough around the butter like an envelope and seal the edges so the butter is fully enclosed.
  • Use flour as needed to roll the dough into a rectangle shape until its ~ 1/4" thick. Fold the dough like a letter. Fold one side over the center. Then fold other other side over the center creating 3 layers of even size.
  • Roll out the dough into a rectangle again and repeat the letter folding process. Chill for 30 min.
  • Repeat this process until you have completed 6 folds, chilling for 30 min in between every 2 folds.
  • Your puff pastry is ready to be used.
Vanilla Bean Custard Filling

Vanilla Bean Custard Filling

How to make vanilla beand custard filling for french layered pastry dessert
Prep Time 8 mins
Cook Time 20 mins
Total Time 28 mins
Course Dessert
Servings 3 cups

Ingredients
  

  • 2 cups whole milk
  • 1 vanilla bean seeds scraped
  • 1 tsp vanilla extract
  • 5 egg yolks
  • 1/2 cup sugar granulated
  • 3 tbsp flour
  • 3 tbsp cornstarch

Instructions
 

  • Heat whole milk over medium heat in a medium saucepan. Add vanilla bean seeds and vanilla pod to the mixture.
  • While the milk is heating up, place egg yolks, flour, cornstarch, sugar and whisk together in a large heat proof mixing bowl.
  • Heat the milk until just before it comes to a boil. Remove the vanilla bean pod. Slowly add the hot milk ~1 tbsp at a time to start, to the egg mixture. Whisk vigorously so you do not cook the eggs. When you have added all of the hot milk to the egg mixture, strain the mixture by using a sifter over the saucepan, and pour the egg/milk mixture back into the saucepan.
  • Heat this mixture over medium heat until it thickens.
  • When it thickens up, you'll be able to feel the resistance in your whisk. Set a timer to heat it another 30 seconds, then remove it from the heat source.
  • Let your custard cool down a bit, add the vanilla extract.
  • Once it's cooled down enough to go in the fridge, put a bit of cling wrap on the custard to prevent it from making a skin.
  • Chill for 2 hours.
Keyword dessert
french napoleon icing recipe

French Napoleon Icing Recipe

How to make French Napoleon royal icing
Prep Time 20 mins
Course Dessert

Ingredients
  

  • 2 egg whites room temperature
  • 2 tsp lemon juice
  • 3 cups icing sugar

Instructions
 

  • Beat egg whites and lemon juice together for a couple of minutes until foamy/fluffy.
  • Add icing sugar slowly until it's fully combined.
  • Mix on medium speed until it's smooth and glossy. Add more icing sugar if necessary to achieve consistency that you want.
Keyword icing
how to make french layered dessert

How to Assemble French Layered Dessert

  1. Split puff pastry in half. You only need half of the dough to create this dessert. Freeze the other half for up to 6 months.
  2. Roll puff pastry into a rectangle, until it’s about 1/2 cm or smaller thickness. The thinner the better. The dough will be hard to roll out. Prick the dough all around with a fork.
  3. Cut the rolled dough into 3 equal parts lengthwise with a knife.
  4. Place dough on a pan lined with parchment paper. Place a piece of parchment paper on top of the dough. Place another pan on top of the parchment paper/dough to weigh it down.
  5. Bake at 400 degrees F for 25 min. Remove the top baking pan and parchment paper 5 min before it’s done baking to create a golden color for the pastry.
  6. Let the pastry cool on a wire rack.
  7. Warm up ~50 g bittersweet chocolate in the microwave. Put the chocolate in a piping bag, and cut a very tiny hole at the end. Set aside.
  8. Place 1 layer of pastry on a plate. Spread half of the pastry cream on the pastry, right to the edges.
  9. Place another piece of pastry on top of the pastry cream.
  10. Add the rest of the pastry cream on top of the second layer of pastry.
  11. Now, place the third pastry piece on top.
  12. Pour the royal icing top of the third pastry layer.
  13. Cover the royal icing in lines of your melted chocolate.
  14. Once you’ve made all of your lines on your royal icing, use a knife to gently cut through the icing. You’ll want to cut the opposite way of your lines to give it an aesthetic look to it.
  15. Serve immediately, or store in the fridge for up to 3 days.
  16. Store in the freezer for up to 1 month.
french layered dessert eggless puff pastry recipe ideas
french napoleon icing recipe

Eggless Puff Pastry Recipe

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Jump to Recipe

Step by step guide how to make your own eggless puff pastry recipe at home. Be prepared, as this will take 2.5-3 hours. Store eggless puff pastry in the fridge for 2 days, or freeze it for up to 6 months.

eggless puff pastry recipe

9 Eggless Puff Pastry Recipe Ideas:

  • danishes
  • tarts
  • chocolate braids
  • churros
  • turnovers
  • spinach and cheese puffs
  • cranberry brie bites
  • mushroom filled pastry bites
  • pulled pork pastry puffs
layered french dessert eggless puff pastry recipe

Eggless Puff Pastry Recipe

Step by Step guide to making homemade eggless puff pastry
Course Dessert
Servings 3 lbs

Ingredients
  

  • 4 cups all purpose flour
  • 2 tsp salt
  • 100 g butter cold
  • 1 1/4 cups water
  • 400 g butter room temperature
  • 1/2 cup flour

Instructions
 

  • Measure flour and salt in a large mixing bowl.
  • Cut in cold butter with a pastry blender until it resembles coarse crumbs.
  • Pour water into a well in the center of the flour.
  • Mix and knead for a few minutes until the dough becomes smooth.
  • Chill dough for 30 min. Wrap in cling wrap.
  • Mix room temperature butter and flour together. Shape into a 9" square by beating it with a rolling pin in between 2 cling wrap pieces on a cutting board.
  • Roll the dough out to a 12" square. Place butter in a diamond shape on the dough.
  • Close the dough around the butter like an envelope and seal the edges so the butter is fully enclosed.
  • Use flour as needed to roll the dough into a rectangle shape until its ~ 1/4" thick. Fold the dough like a letter. Fold one side over the center. Then fold other other side over the center creating 3 layers of even size.
  • Roll out the dough into a rectangle again and repeat the letter folding process. Chill for 30 min.
  • Repeat this process until you have completed 6 folds, chilling for 30 min in between every 2 folds.
  • Your puff pastry is ready to be used.
eggless puff pastry recipe ideas

Vegan Chocolate Mousse Coconut Milk Recipe

How to make vegan chocolate mousse
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Step by Step guide to making your own vegan chocolate mousse with coconut milk. Be sure to use full fat coconut milk, not light. You will need a stand mixer to whip the coconut milk as it does take awhile to whip. No eggs needed for this mousse recipe! Egg free and dairy free chocolate mousse that tastes so decadent!! You wont believe its vegan!! It does look grainy and not a smooth color like full dairy and egg chocolate mousse. But, the texture is creamy and delicious!! You will love it!

vegan chocolate mousse easy
vegan chocolate mousse recipe easy coconut milk

Vegan Chocolate Mousse Coconut Milk Recipe

How to make vegan chocolate mousse with coconut milk.
Prep Time 20 mins
Fridge time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Servings 5 servings

Equipment

  • fridge
  • Stand mixer

Ingredients
  

  • 2 cans coconut milk
  • 1/2 cup cocoa powder
  • 3/4 cup icing sugar
  • 1 tsp Vanilla extract
  • chocolate shavings optional

Instructions
 

  • Separate coconut cream and coconut water by pouring the water out of the can. You can use this water for a different recipe, we wont need this portion for our vegan chocolate mousse. Whip cream portion of coconut milk until fluffy – a few minutes on high with a stand mixer.
  • Add cocoa powder and icing sugar gradually until full combined. It will be a bit grainy.
  • Add the vanilla extract and mix together.
  • Place vegan chocolate mousse into serving cups. Refrigerate for at least 2 hours before serving.
  • Using a potato peeler, add chocolate shavings from a chocolate bar. This will create the scroll look for the topping on the mousse. (optional)

Notes

vegan chocolate mousse coconut milk recipe
Keyword chocolate, dessert, mousse
vegan chocolate mousse recipe easy coconut milk
vegan chocolate mousse no eggs
vegan chocolate mousse coconut milk recipe

Cookies and Cream Icing recipe

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Jump to Recipe

How to make cookies and cream icing?

cookies and cream icing recipe

Cookie and cream icing can be broken down into only a few different components:

  • Butter for buttercream icing
  • Cookies: choose your favorite cookies for your icing. Some of my favorite cookies to use are Oreos, birthday cake Oreos, vanilla creme peek freans
  • Milk (alternatives include: half and half for a more rich flavor, oat milk & skim milk for a lighter flavor. The percentage of milk I usually choose is 2%. It’s a nice balance of flavors and creaminess
  • vanilla- you could get the vanilla flavor from the filling in the cookie, or vanilla bean paste or vanilla extract
  • Icing sugar
oreo macarons
cookies and cream macarons
cookies and cream macarons

Cookies and Cream Icing Recipe

Jenna Atkinson
How to make cookies and cream buttercream icing at home using a stand mixer
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 60 macarons

Equipment

  • Stand mixer

Ingredients
  

  • 1/2 cup butter room temperature
  • 2 tbsp Oreo crumbs
  • 8 Oreo Cookies smashed into small pieces
  • 1 1/2 cups Icing sugar
  • 2 tbsp milk 2%
  • 4 tsp vanilla extract

Instructions
 

  • Begin by creaming the butter until it is fluffy, just a few minutes by a stand mixer.
  • Add your vanilla extract and cream together.
  • Add the milk and mix together. It should be a but liquidy and not fully come together yet.
  • Add Oreo crumbs.
  • Put Oreos into a ziploc bag. Place the bad on a wooden cutting board and then put the cutting board on a strong surface. You could put it on your kitchen counter or on your dining room table. Smash the cookies using a kitchen mallet or crush them up with the opposite end of a wooden spoon until they are all broken up into smaller pieces.
  • Remove the Oreos from the bag and put them in your stand mixer bowl. Mix together with butter mixture.
  • Start adding the icing sugar 1/2 cup at a time and beat it until it’s fully combined and a nice consistency. If you need the icing a bit more stiff add a bit more icing sugar. If you need the icing more runny, add a splash of milk.
  • Your icing is ready. For any leftovers, store in the fridge for 5-7 days. For anything longer, store in the freezer for up to one month.

Notes

oreo macarons
Keyword icing, macaron filling

Vanilla Earl Grey Lavender Ice Cream

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Jump to Recipe

How to use lavender from the garden in baking?

When your lavender is in full bloom and ready to harvest, cut the stems below the flowers. Dry your lavender by with laying them near a sunny window or tie them together and hang them upside down.

lavender buds

Culinary Lavender vs Garden Lavender

Do you need to use culinary lavender instead of lavender from the garden?

No you don’t need to use culinary lavender in your baking. You can use your fresh lavender from the garden.

lavender with stems

Why?

Culinary lavender gives off a sweet fragrance. Your lavender from the garden might not be as sweet, so it might not give you the perfect flavor you’re wanting. The more sweet the lavender, the more intense lavender flavor it will give you.

dried lavender

I don’t use the stems when I use lavender from my garden. The most sweet part of lavender are the flowers, so I just put the flowers/buds into my baking.

steeping lavender in cream

If you wanted to try out using lavender in different recipes you can try grinding up the lavender using a mortar and pestle. Then add it to some sugar to give you that rich sugar/lavender-perfect for your morning coffee with a hint of lavender!

lavender base for ice cream
Lavender ice cream ready to be chilled and churned

What can you bake with lavender flowers from the garden?

lavender earl grey vanilla ice cream

Vanilla Earl Grey Lavender Ice Cream

How to make vanilla earl grey lavender ice cream using lavender from your own garden. Infuse earl grey tea into your vanilla ice cream mixture, then use your ice cream maker to churn it.
Prep Time 15 mins
Cook Time 45 mins
Fridge/Freezer 9 hrs
Total Time 10 hrs
Course Dessert
Servings 10 scoops

Equipment

  • Ice Cream Maker

Ingredients
  

  • 2 cups heavy cream
  • 2 cups half and half
  • 1 tsp vanilla extract
  • 1/3 cup dried lavender
  • 1 tea bag earl grey tea
  • 4 egg yolks
  • 1/3 cup sugar
  • Purple gel food coloring optional

Instructions
 

  • In a medium saucepan (make sure it holds >1.5 liters) combine the heavy cream and half and half together. Add lavender to the saucepan without the stems. Bring to a gentle simmer for a couple of minutes over medium heat.
  • Remove your saucepan from the burner. Add earl grey tea bag to the pot and let steep for 4 minutes. Remove and discard the tea bag. 
  • In a large bowl whisk egg yolks and sugar together. Gradually temper the eggs by adding a bit of the hot cream mixture (couple of tablespoons at first) to the eggs and whisk vigorously to make sure not to cook the eggs.  Add all of the hot mixture to the bowl gradually until it’s all incorporated.
  • Pour the mixture back into the saucepan and bring to a gentle simmer over medium heat until the mixture thickens (couple of min).
  • Remove the saucepan from the burner. Use your large bowl from before and add your food colouring if desired. Place a mesh sieve on the bowl and pour your hot egg/cream mixture through the sieve. Whisk the food coloring until it’s combined. Add the vanilla extract. Let cool to room temperature/cold enough to put in the fridge. Refrigerate overnight. Freeze your ice cream bowl overnight as well.
  • Pour mixture into your ice cream machine and churn for 20-25 min.
  • Freeze for a few hours to let it harden up before serving.

Notes

lavender ice cream recipe
Keyword ice cream

Happy Baking!

Best Espresso Ice Cream Recipe

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vegan espresso ice cream in chocolate cup

Best Espresso Ice Cream Recipe

How to make espresso ice cream using an espresso maker and an ice cream maker.
Prep Time 30 mins
Cook Time 25 mins
Fridge/Freezer time 9 hrs
Total Time 9 hrs 55 mins
Course Dessert
Servings 10 people

Equipment

  • espresso maker
  • Ice Cream Maker
  • Saucepan
  • mesh sieve

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 5 egg yolks
  • 1/2 tsp vanilla extract
  • 4 shots freshly brewed espresso

Instructions
 

  • In a medium saucepan over low to medium heat add the  heavy cream, whole milk, sugar and salt. Whisk to fully dissolve the sugar ~ 4 to 5 minutes.
  • In a large glass bowl add the egg yolks. Whisk the yolks together.
  • Whisk 1 cup of the hot milk mixture into the egg yolks while whisking the milk mixture until fully combined. 
  • Add the egg yolk mixture to the saucepan. Whisk until it comes to a simmer.
  • Remove the saucepan from the heat and mix in the vanilla and espresso. 
  • Pour the mixture through a sieve and place in fridge until chilled (about 6 hours, but leave it overnight in the fridge to make it easy).
  • Add mixture to ice cream maker and churn for 20-25 min.
  • Freeze mixture for another 3 hours until fully chilled for ice cream and not just soft serve.

Notes

espresso brewing
Keyword ice cream

Chocolate Covered Cornflakes

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  • 1 cup chocolate melting wafers
  • 2 tablespoons orange zest (~2 oranges)
  • 4 cups corn flakes
  1. Melt chocolate in a large glass bowl in the microwave for 1 min. Stir chocolate, microwave again in 20 second intervals until chocolate is fully melted.
  2. Grate orange zest and add it to the melted chocolate.
  3. Mix orange zest into chocolate until fully combined.
  4. Add corn flakes 1 cup/time until fully covered in chocolate.
  5. Place muffin liners onto a large plate. Fill muffin liners with chocolate covered cornflakes.
  6. Place in fridge for 1 hour until fully hardened. Keep in fridge until ready to serve.