You all know just how much I love cookbooks. If you don’t, just pop over to my house sometime and check out the shelves packed to the brim with books. If I could have a library full of just cookbooks I would be in heaven, and with the way I am accumulating them, it might just become a reality before you know it. I have a few favorites in my collection and my most recent addition, Milk Bar Life by Christina Tosi, quickly rose to the top of my list in the hours I spent reading it.
It’s POPCORN WEEK! You know what that means? So many delicious popcorn recipes throughout the week PLUS a giveaway! It’s time to get excited folks 🙂
The year is already halfway over… Just let that sink in for a minute.
With the year at its halfway mark, you know exactly what time it is. Fourth of July is right around the corner, and if you are anything like me, you are scrambling to pull together some sort of festivities before the fireworks begin Saturday night. [Read more…]
I’m bringing you tropical bliss sandwiched between Hawaiian rolls today… Seriously, it’s bliss.
I could live off of pulled pork every single day (in fact, that’s precisely what I did with the leftovers I had from this batch of sliders). Really good pulled pork is my kind of comfort food and I love to make it in huge batches; especially when it’s this tropical-infused version, with just the right amount of sweet and spicy flavor to drive your taste buds mad. [Read more…]
Let’s talk about melt-in-your-mouth goodness, shall we? Because that’s exactly what these three cheese stuffed meatballs are. Beautiful, cheese-stuffed, melt-in-your-mouth gotta-have-them meatballs.
The sun has been shining for a few days in a row now. Despite the occasional rain shower, I am riding around with my sunroof open and sunglasses on! It’s amazing what a little sunshine will do for the soul.
The same can be said about bacon and biscuits. [Read more…]
Would you just look at all that color?
The rainbow carrots at the store were HUGE this weekend, so I absolutely had to make something with them immediately. Totally an impulse purchase that turned into one of my favorite recipes for veggie side dishes ever. This is exactly what I would pull out for a dinner party for that extra pop of color on the dining table!
My love for balsamic vinegar has come back with a vengeance this spring. I can’t seem to satisfy my craving for it fast enough. Like this balsamic brown butter pasta recipe from back in the day (ignore the horrible photos please!) – OMG just hand me a giant bowl right now. [Read more…]
My Grandma’s Lavender Cookies are sweet, floral and fragrant – a recipe that is very near and dear to my heart. They are absolutely simple to make and have a lovely glaze on top. Perfect for spring or summer, I love to garnish them with a sprinkle of lavender buds!
Lavender cookies are the first things I remember baking with my grandma Alice. We just didn’t do the typical chocolate chip cookies at her house. I am sure there was probably a lot of recipes I made with her before, but this is a recipe I remember most.
I am pretty sure it started with me wanting to decorate cookies with flowers and my grandma ever-so kindly (she was the kindest woman in the world) giving into my demands.
The recipe was so simple and I helped with every step along the way. The best part was when the cookies cooled and we were ready to ice them. My grandma had me pick flowers from her garden and we laid the petals on top of each cookie, gently topping them with a thin icing.
I am sure my grandma sneaked in her magical fixes, I was always a mess in the kitchen.
Any time I have a meltdown in the kitchen, whether a recipe isn’t working for me or I just burned dinner, I think back to those cookies with my grandma.
I remember my mom walking in and her jaw dropping to the floor. It was the best feeling ever and I was beaming with pride. My grandma smelled of cookie dough and lavender.
Basically it was one of those iconic experiences that I fondly remember whenever I’m asked about how I got into cooking and baking.
I miss my grandma terribly every year when spring turns into summer.
The roses in my front yard begin to come to life and I think of her epic rose garden.
This year especially for some reason and making these cookies in my kitchen on a sunny day, I felt like she was there with me, whispering to me to lick the spoon and not let any dough go to waste.
So today I am sharing a piece of my heart and my family with yours. Here’s to cookies, grandmas, and summer!
lavender – to be more specific, look for dried lavender flowers or dried lavender buds. It could also be labeled as dried culinary-grade lavender.
Dried lavender flowers have a sweet floral aroma and bring a subtle flavor to the cookies. Lavender is strong, so be sure to use a light hand when using it in other dishes!
eggs – I recommend using large eggs for this recipe.
sugar – white granulated sugar and confectioners sugar are all that is needed for this recipe!
butter – use unsalted butter and not the salted butter for this recipe. The salt will overpower the flavor of the cookies. If you only have salted, be sure to omit the salt for this recipe.
baking powder – use baking powder instead of baking soda for this recipe.
salt – a scant amount of kosher salt is needed for this recipe.
lavender extract – lavender extract gives this recipe an added flavor and depth of lavender aroma. It’s something I always have in the pantry because it goes so well with other baked goods, in drinks, and even in savory marinades! You do not need vanilla extract in this recipe.
flour – I use all-purpose flour in this recipe!
I love my half sheet baking pan and silicone mats for baking these cookies. They are two of my most used items in my kitchen.
You will also need a blender and a bowl from your set of mixing bowls to make the dough for the recipe.
To make the frosting, you will need one of your mixing bowls and a whisk.
These cookies are the perfect addition to any springtime or summer party. I love making them the day of because they are so delightful, it’s hard to stop yourself from gobbling them up!
Of course, if you have restraint, you can certainly make them the day before! Just store them in an airtight container after you’ve frosted them and let the frosting set.
More lavender recipes to try: Lemon Lavender Shortbread Cookies | Lavender Lemon Curd Filled Doughnuts | Lavender Rosé Royale Cocktail | Lavender Honey Ice Cream
Add eggs, butter, sugar, and lavender to a blender. Blend on low speed until combined and the lavender has broken up into small piece.
Sift together remaining dry ingredients in a large bowl. Pour in wet ingredients, stirring to combine.
Drop dough onto lined cookie sheet, 1 Tbsp at a time.
Bake for 10 to 15 minutes at 375˚F, until the edges are golden brown. Cool completely on racks.
While the cookies are cooling, make the frosting by whisking together ingredients in a small bowl.
Spread the frosting on the cookies and garnish with a few dried lavender flowers. Serve.
add lemon. If you love the combination of lavender and lemon, you can easily add about 1 to 2 teaspoons lemon zest to the dough to bring out those flavors!
don’t over bake! These cookies go from perfect texture to overcooked pretty quick. Be sure to keep an eye on them. As soon as the edges begin to brown, quickly remove them from the oven to cool before frosting.
Lavender extract is similar to other extracts you use in baking, like vanilla extract and almond extract. The fluid is made from the flowers of the lavender plant and is usually a combination of lavender oil, water, and alcohol.
Lavender extract is less potent that lavender oil, which is why it is often used in cooking and baking. You can actually buy lavender extract at most spice shops or online.
They are generally the same thing! The package I bought was labeled dried lavender flowers but you will also see it labeled as dried lavender buds, depending on the maker. You may also find it labeled as dried culinary lavender.
You can definitely use fresh lavender instead of dried. I would suggest using 1 1/2 tsp fresh lavender leaves instead of 1 teaspoon as the recipe lists for dried lavender flowers.
If you cannot find dried lavender leaves or buds, you can simply add a little more lavender extract instead. I recommend adding 1/4 teaspoon extra lavender extract if you plan to do this.
You sure can! I haven’t tried it myself but I know that the oil is stronger than the extract. Therefore I would use 1/4 tsp to 1/3 tsp of lavender oil instead of lavender extract.
There are a few factors that could be contributing to this outcome! The most likely culprit is if the kitchen is hot and the butter gets too soft. This will cause the batter to be too loose and the butter will melt too fast in the oven, causing the cookies to spread.
Another possibility is that you did not measure the flour correctly. Remember not to scoop it out of the bag. You should stir it, then spoon it into your measuring cup before leveling it off at the top.
Finally, check the expiration date on your baking powder! If it is expired, that can cause the cookies not to rise.
Note that the cookie dough should not be too loose and should easily form cookie dough balls. If it doesn’t, add in flour 1 Tbsp at a time until the dough is firmer.
When I think about serving these cookies, it’s usually for a special event or a gathering. I think that these lavender cookies are ideal when paired with a glass of bubbly brut champagne!
If you are hoping for a non-alcoholic beverage option, I recommend this sparkling arnold palmer. It’s very refreshing and the lemon is an excellent pairing with the lavender flavors in the cookies.
Finally, if you make this lavender cookie recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
Cherry Glazed Chocolate Donut Holes are just what you need to wake up to tomorrow morning. They are crispy on the outside but moist and dense on the inside, with a cherry glaze that brings a subtle sweetness and tangy flavor!
Well good morning gorgeous! Who wants some poppable donut holes for breakfast this morning?
My sweet tooth is insatiable in the morning. I would choose cherry glazed chocolate donut holes over biscuits and gravy time and time again. Something about that sugar kick just gets my day started on the right foot; so much more preferable than savory breakfasts, amIright? [Read more…]
Now that I have one Indian cooking class under my belt, I have to admit I am much more confident than I once was in recreating classic Indian flavors at home. I used to be somewhat overwhelmed by the idea of making my own curry powder, but when it comes down to it, it isn’t as complicated as you would think.
These roasted curry potatoes utilize a simplified version of a curry that I adapted from a cookbook I have called Sauces by James Peterson (an awesome book by the way!). [Read more…]
I don’t think I could live without tacos in my life for more than a couple of weeks. Initially my affinity for tacos started as another way to eat guacamole (not that I ever get tired of chips and guacamole). Now it has morphed into a love for all types of tacos, really anything I can get my hands on.
Even when I am undecided and don’t know what I want to eat, if someone offers me tacos, I’ll always say YES. [Read more…]
There was a moment this weekend where we almost had a fire pit in our backyard. However with the rain and snow we’ve gotten over the past week, it quickly turned into a smoking pit with teeny tiny flames that refused to catch (and no, the lighter fluid did nothing but create a 2 minute bonfire).
Thankfully I got one s’more out of the deal! [Read more…]
I told you I’d be bringing you more rhubarb, didn’t I? I have wanted to make this ice cream since last year when rhubarb season ended! The idea popped into my head just two weeks after the rhubarb disappeared at our store. Ugh, worst timing ever.
Now I fiiiiiiiiinally get to share it with you! [Read more…]
Orange Madeleine Mini Muffins have all the flavor of madeleine cookies, without the required cookie baking pan. You can make these light and fluffy treats in your mini muffin tray. The texture is fluffy on the inside, and crispy golden on the outside, just like the classic cookie!
I have wanted to make madeleine cookies for SO long, but without a madeleine pan, I felt silly even trying.
When I discovered that these perfectly moist cookies could be mastered with a mini muffin pan, you better believe I was all over that! [Read more…]
I’m trashing up some deviled eggs for you today! I love a classic deviled egg, perfectly balanced with acid and mustard. Every bite is perfection…
But let’s be real, everything is better with bacon and cheese.
March Madness has been waiting for a snack like this…
I wish I could say I thought of this in an effort to give you the perfect snack food for the final rounds of NCAA March Madness, but I am not that into basketball (I’m a football girl!).
The idea for this unbelievably gorgeous mess of French fry nachos stems solely from a photo of French fries Julie from The Little Kitchen posted on Instagram.
Her favorite food? French fries. My favorite food? Guacamole. Put them together aaaaaaaand….
[Read more…]
You know when you want cheesecake but are too lazy to actually make a cheesecake? That’s exactly the moment that I thought up these bad boys.
I had all these leftover berries and wanted to turn them into a cheesecake, but had no patience to take the time to bake an entire cheesecake. Why not throw it in a crisp egg roll wrapper that would satisfy my craving within minutes versus hours?!
Cheesecake craving solved!
One thing everyone should know about me – guacamole is my favorite food. I mean, I love pasta and chocolate and cookies and, well, everything else come to think of it… But that one food that I can’t live without?
Oh yea, it’s definitely guacamole. [Read more…]
Waking up to a plateful of migas is the best feeling in the world. The scent of fresh cilantro and eggs, the bright and playful colors – it is a giant plate of sunshine, just waiting to be gobbled up.
March 17th is coming soon, which inevitably means March 18th will follow with a mean hangover for anyone who had a little too much fun celebrating the night before. You all know I am not a huge breakfast person, but after one too many glasses of wine the night before, I can always go for a big plate of something breakfast-y to help me feel normal again. [Read more…]
Guinness Braised Short Rib Sliders are the bomb dot com St. Patrick’s Day appetizer you will love to get down on. Simply cook up the meat in a slow cooker or pressure cooker, and all the work is done! They are great for serving up at a party, but I wouldn’t judge you if you hoard them all to yourself…
When I went to Ireland last summer, all I wanted to do was fly Kya over and stay there forever. I absolutely fell in love with the food, the people, the Guinness and Bulmers, and the fact that everything is SO GREEN.
I am still secretly hoping I can escape to a small fishing village with my family where Kya can herd sheep and I can open a tiny bakery… [Read more…]
This is the only way I will eat broccoli from now until forever. After too many meals of steamed broccoli, I’ll admit I was getting bored with the vegetable. The texture was becoming monotonous and I was feeling uninspired. On a particularly lazy evening after a too-long week, Ben was making dinner and decided to roast the broccoli.
As soon as I tried it, I was hooked. Even though it only had a little salt and pepper, the crispy texture and roasted flavor completely rocked my world and changed how I thought about the vegetable I once called boring. Isn’t it amazing how simply changing the way you cook something completely changes the whole dish? [Read more…]
It’s time to grab those napkins.
I’ve been really into not-so clean, very messy foods lately. I’ve eaten more pizza, barbecue, and anything else you can imagine that leaves your clothes stained with the first bite over the past few weeks than I ever have before. My eating habits tend to reflect my overall stress level and since it’s been on the rise over recently, I am all about the messiest foods I can get my hands on. [Read more…]
A galette is one of my favorite ways to create a simple and easy dinner or dessert. It requires little finesse and even when it looks like a mess, it still looks beautiful.
I am huge fan of anything caprese. When I first visited Italy, I tried a caprese salad for the first time and was in shock when I realized that it was composed of only a few ingredients. Every bite is perfectly balanced with acid, sweet, and salt. Despite not having been to Italy in a few years, I still find myself drawn back to this flavor combination. [Read more…]
Pan Seared Scallops with Bacon Cream Sauce are cooked perfectly, then served up on a bed of that dreamy bacon-packed sauce… If you are looking to impress anyone with your skills in the kitchen, this is the one dish that’ll steal their hearts every single time.
This is how you open a date-night dinner to remember. For Valentine’s Day this year, I wanted to give you all a recipe that will is the perfect way to show someone serious love. Also show yourself how much you love YOU.
Because there’s no other way to say “I love you” than perfectly seared scallops nestled in bacon cream sauce.
I mean, seriously, is there anything that bacon cream sauce can’t make magical?
This dish is honestly the one meal I will bust out when I am trying to impress.
Easy to make and gorgeous. It doesn’t get much better than that.
BTW, you can totally turn this into a full meal alongside some couscous and asparagus! YUM.
I think scallops terrify a lot of people because they can go from silky to rubber in about 10 seconds. However, if you keep a close eye on them, even if you pull them a little early and let them rest, they come out perfect in just about 2 minutes or less.
Really the scallops are the easy part. I can hear you rolling your eyes, but really, they are easy!
The one thing I do have to say is that you HAVE to follow the instructions to the letter for cooking these pan seared scallops.
All I can say is that Gordon Ramsey really knows what he is talking about.
No matter how many times I make these scallops, they always turn out perfectly cooked and golden. It’s a technique that is really hard to screw up, so cooks of any skill level can master it easily!
The difficult part of this recipe is keeping yourself from sticking your face in this bacon cream sauce and inhaling it all. Your date actually might still be licking the plate to get every little drop of this sauce before you take it away.
bacon – I recommend using a thick-cut bacon (I like the Wright brand personally!) because the thicker pieces really stand out in each bite. However you can use whatever your favorite is – the flavor will come through in the sauce!
butter – unsalted butter is best here because the salt content in the bacon brings enough salt to the party!
heavy cream – use heavy whipping cream for this recipe. It adds the richness to the creamy sauce!
parmesan – I always recommend buying a block of parmesan and grating it yourself for the recipe. You can buy it pre-grated, but the flavor is just never as good.
oil – I used canola oil to sear the scallops, however you can also use grapeseed oil or vegetable oil. You want a light oil that has a high smoke point.
scallops – be sure to buy fresh, not frozen, diver scallops for this recipe! You want them to be fresh, because frozen scallops tend to retain water and don’t sear off as well. This is the recipe to splurge on so opt for the freshest you can find!
The one knife I rely on day in and day out in the kitchen is this stunning chef’s knife. Seriously, having a good quality knife is the best investment you can make for your skillet!
You will need a nonstick skillet and a saucepan because both are a must for this recipe, and so many others, of course!
More seafood appetizer recipes to explore: Crab Rangoon Dip | BBQ Bacon Wrapped Shrimp | Honey Lime Shrimp Tostadas | Spicy Tuna Poke Wonton Cups
Heat a medium skillet over medium-high heat. Once hot, add bacon and cook until crisp, about 3 to 4 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towel to drain.
Keep the bacon grease in the skillet! Add in the butter, cream, and parmesan. Cook over medium heat, stirring constantly, until the sauce is reduced by about half.
Stir in the cooked bacon and season with salt and pepper to taste. Keep warm over low heat while you cook the scallops.
In a separate large skillet, add olive oil and cook over medium-high heat until it shimmers. While that’s heating, pat the scallops dry and season with salt and pepper.
Make sure the pan is hot, then add the scallops to the pan working in a clockwise motion so the scallops are in a circle in the pan. By the time you add the last scallop, it’ll have been just about a minute. Flip the scallops in the order you added them to the pan. They should be golden brown, so if they aren’t, wait to flip them another 10 to 15 seconds.
Sear on the other side for 1 minute, then remove to a plate lined with paper towel to drain. Serve scallops over a layer of the cream sauce and garnish with freshly chopped chives.
using frozen. I highly recommend using fresh, but if you have frozen, be sure to thaw them in the refrigerator overnight before you plan to cook them. Be sure to pat them dry well. I recommend letting them sit of paper towels with a paper towel on top for 10 minutes to absorb excess moisture.
give them space. Make sure you are giving those scallops some space in the pan! If they get too close together, they will boil instead of sear which you don’t want!
do not touch! While the scallops sear, do not touch them unless it is to flip them ONCE. The searing process shouldn’t be interrupted!
When I made this recipe, I didn’t intend for it to be keto-friendly, but it turns out it is! It’s a great fat bomb recipe (or so I’ve been told my keto friends!), so it works well for that diet.
Need more inspiration for Valentine’s Day recipes? Check out my Valentine’s Day recipe page!
It takes just 2 minutes! These cook up fast, so be sure to have the sauce ready to go before you start cooking the scallops.
If you happen to have leftover bacon cream sauce, there are some awesome ways to use it up:
You can serve these as an appetizer on their own, or serve a smaller amount of people for a main dish. If you are serving it as a main dish, I recommend serving them with the sauce over pasta! The cream sauce is ideal for coating noodles. You can also serve these scallops with a side of roasted potatoes and a side salad.
If you are serving these for Valentine’s Day or another romantic occasion, I have a list of Valentine’s Day drinks to use for inspiration! For a full meal, check out my Valentine’s Day menus for more dishes to serve with these scallops.
Finally, if you make these pan seared scallops with bacon cream sauce, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
