Lavender Loaves

This recipe is very close to the Lavender Pound Cake I made for my return to work, but I think I like the Pound Cake a little better.  The loaves taste like a pound cake with no real hint of the lavender flavor.  Plus, I just like the glaze on the Pound Cake better!  This is a simple recipe, so I won't be quick to put this in my "not-so-much" pile, but it won't be my "go to" recipe when I'm craving some lavender.

I think this recipe is from Better Homes and Gardens, but the ripped out page has no little tag in the corner like most magazines AND no page number!

Lavender Loaves
~ adapted from Better Homes and Gardens (I think)!

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
2 cups sugar
1 T dried lavender
2 sticks unsalted butter, softened
2 tsp vanilla extract
4 eggs
1 cup light sour cream
1/4 cup 1% milk

Drizzle:
1/4 cup water
1 T dried lavender
3/4 cup confections' sugar

Heat oven to 350F.  Spray two 8 1/2 x 4 1/2 x 2 5/8 inch loaf pans with cooking spray.  Mix flours, baking soda and salt in medium size bowl.  In a large bowl, beat butter, lavender, sugar and vanilla until fluffy, bout 3 minutes.  Beat in eggs, one at a time, beating well after each.  Slowly add 1/3 of flour mixture, 1/3 of sour cream and 1/3 milk.  Beat after each grouping has been added.  Divide between pans.  Bake at 350F for 55 minutes or until knife inserted in center comes out clean.  Cool on rack 10 minutes before removing from pans and cooling completely.  We enjoyed one loaf without making the drizzle.

To make Drizzle:
Microwave water and lavender for 30 seconds on high.  Let steep 5 minutes.  Strain out lavender and discard.  Whisk together 4 tsp of the lavender water and the confections sugar.  My lavender soaked up all of the water, so I had to actually add more water, microwave again and steep another 5 minutes.  Drizzle over both loaves.  Slice and serve. 

~ Makes 2 12 slice loaves;  approx 227 calories

Pumpkin Lasagna

No pictures.  I'll try next time.  Promise.

This was a pretty good recipe.  I just finished making a huge amount of pumpkin puree, so I left some of that out for this recipe, as well as one portobella mushroom from the burgers we'd made just the day before.  A great way to use up leftovers! 

Mom really liked this lasagna and stated that we will have to make it again.  The hubby did not like it.  At All.  Then again, he HATES anything pumpkin, so I wasn't expecting him to give it any type of positive review.  This does really well as leftovers the next day for lunch!

Pumpkin Lasagna
~ adapted from Healthy Cooking Taste of Home October/November 2009

1/2 lb sliced fresh mushrooms
1 small onion, chopped
1/2 tsp salt, divided
2 tsp olive oil
1 15 oz can solid-pack pumpkin
1/2 cup half and half cream
1 tsp herbes de provence*
Dash Pepper
9 no-cook lasagna noodles
1 cup reduced fat ricotta cheese
1 cup (4 oz) shredded part skim mozzarella cheese
3/4 cup shredded Parmesan cheese

In a small skillet, saute the mushrooms, onion and 1/4 tsp salt in oil until tender; set aside.  In a small bowl, combine the pumpkin, cream, herbes de provence, pepper and remaining salt.

Spread 1/2 cup pumpkin sauce in an 11x7 in baking dish coated with cooking spray.  Top with three noodles. Spread 1/2 cup pumpkin sauce to edges of noodles.  Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese.  Repeat layers.  Top with remaining noodles and sauce. 

Cover and bake at 375 for 45 minutes. Uncover.  Sprinkle with remaining Parmesan cheese.  Bake 10-15 minutes longer or until cheese is melted.  Let stand for 10 minutes prior to cutting.

* recipe originally called for dried sage leaves.

Lavender Pound Cake

I needed a new treat to start off the new year at work.  Since I had just received my lavender in the mail, I decided to try the Lavender Pound Cake found on The Spice House website.  It was simple to make and baked up perfectly!  Seriously, I don't know if I've ever had a cake come out of a Bundt pan as easily.  And the smell!  Oh my gosh!  It was wonderful.

Miss Mia licked the beater - she loved the batter.  I licked the spoon.  I loved the batter.  I made the glaze.  I loved the glaze.  And when it was done, I thought it looked pretty.  I cannot wait to take this to work and show it off!

*** Update ***
This cake went to work with me today.  It was a success!  The lavender was not overpowering - I had been afraid it would taste like we were eating soap . . . but NOPE, no soapy taste.  Also, the glaze is pretty yummy, too. 

Lavender Pound Cake
~ adapted from The Spice House 

1/2 cup lavender sugar
4 eggs
3/4 cup sour cream
1 cup (2 sticks) butter
1 1/2 cups flour
1 cup whole wheat four
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1 teaspoon lemon peel (or 3 pkgs real lemon)

Glaze
1 cup powdered sugar
1 T melted butter
3-4 tsp lemon juice

Let eggs, sour cream and butter warm to room temperature (about 1/2 hour).

Preheat oven to 325 degrees.  Grease Bundt cake pan.  Sift together flour, baking powder, baking soda and salt.  Set aside.

In a large bowl, mix lavender sugar, granulated sugar and butter on high for four minutes.  Blend in one egg at a time on medium for 30 seconds.  Add flour mixture and sour cream to butter mixture.  Beat on low until combined.  Stir in lemon peel.  Pour batter in prepared Bundt cake pan.  Bake about 45 minutes or until golden brown and toothpick inserted near center comes out clean.  Cool cake.

For the glaze, mix powdered sugar with 1 T melted butter. Add enough lemon juice to make drizzle consistency.  Remove cake from pan and drizzle glaze over cooled cake.

* My cake took around 55-60 minutes to bake.

Spices!

A package I received in the mail!

I have some ideas for these babies!  There is a chocolate cake, some jellies and a cookie.  Let's hope I get back on a schedule once I start back to work so I can put these plans into action!