Lavender Martinis!

I am in love with these lavender martinis! They are so tasty and refreshing. They are the perfect anytime drink!

I never was a big fan of lavender scented things. Lavender soaps, lotions, sprays, never thrilled me. But these martinis changed my mind. And now when I smell lavender, the scent makes me happy and I immediately crave one of these.

There are many types of lavender, but these martinis use what is called culinary lavender. I never knew there was such a thing! But there are certain standards that have to be met in order for lavender to be food grade certified. I found mine at Whole Foods. It was $59.99 a pound! But don't be discouraged!! Lavender buds are very light weight. So, the amount that you would need for a party of 20 people or so is only around .95 cents for a bag. Not too shabby. update: Target sells bottles of lavender buds in the spice isle for around $6.

After you make up some yummy lavender syrup, all you need is vanilla vodka and fresh lemon juice!

Culinary Lavender

The lavender in these cocktails lends a sweet, floral note that is so addictive. When you first sip it you get a nice zippy lemon flavor, but that gets rounded out with an intoxicating vanilla/lavender flavor that is oh so delicious! The aromatics of these are heavenly. It's a very unique combination of flavors that make for a fabulous cocktail.

I've made these for many occasions over the last couple of months and they are always a hit. If you do make these for a party, bring a few copies of the recipe. You'll need them!

* * * * * *

Lavender Martinis

Makes 1 serving

Ice 

1 1/2 ounces vanilla vodka 

1/2 ounce fresh lemon juice 

1/4 ounce lavender syrup (recipe below) 

1 fresh lavender sprig (optional)

Fill a cocktail shaker with ice. Add the vodka, lemon juice and Lavender Syrup and shake well. Strain into a chilled martini glass and garnish with the lavender sprig. 

Lavender Syrup 

3 ounces Simple Syrup 

2 teaspoons dried lavender 

In a small saucepan, heat the Simple Syrup. Add the dried lavender, then remove from the heat. Let cool, strain and refrigerate, covered, for up to 5 days. 

Simple Syrup 

1 cup sugar 

1 cup water 

In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely. 

MAKE AHEAD: The syrup can be refrigerated in a glass jar for up to 1 month.
 * * * * *

* You'll have to do a little math on these. The simple syrup makes around 11-12 fluid ounces. So, you would add 8 teaspoons of lavender to the simple syrup.

* I also like to add a splash more lavender syrup to the final martini to give it an extra lavender kick. Yum!

Strawberry Brown Sugar Tart

 Wow. Just Wow. This fresh strawberry tart is absolutely delicious!

 Look at all those shiny sweet strawberries.

 Lets not waste time. I just had to cut this bad boy up and dig in.

The crust on this tart is like a big yummy cookie. Slightly crisp and melt-in-your-mouth good. The filling is creamy and perfectly sweet and just heavenly with the layers of strawberries.

This is just a damn good tart. 'Nough said.

Strawberry Brown Sugar Tart

Ingredients

1 cup flour

1/4 cup packed dark brown sugar, divided

1 tablespoon cornstarch

1/8 teaspoon salt

1/2 cup cold unsalted butter, cut into pieces

1 teaspoon vanilla extract, divided

1/2 cup crème fraîche

1/2 cup whipping cream

12 ounces strawberries, hulled and sliced

Preparation

1. Preheat oven to 350°. In a food processor, whirl flour, 2 tbsp. sugar, the cornstarch, and salt until combined. Add butter and 1/2 tsp. vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into bottom and up sides of a 9-in. round tart pan with a removable rim.

2. Bake until edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate.

3. In a bowl with a mixer on high speed, beat crème fraîche, cream, remaining 2 tbsp. sugar, and remaining 1/2 tsp. vanilla until thick. Spread in cooled crust. Arrange strawberries in circles on top, alternating cut sides down and up.

Make ahead: Chill, loosely covered, up to 4 hours.

I used the recipe below for the filling instead of the one called for in the recipe. I didn't have crème fraîche. Both are delicious, so use whichever one sounds best.

My Cream Filling (So Good!)

Ingredients

1 (8 ounce) package cream cheese, room temp.

1 1/2 cup powdered sugar

Pinch of salt

3/4 teaspoon vanilla extract

1/8 tsp. almond and coconut extract (opt.)

3/4 cup heavy whipping cream*

Directions

In a small bowl beat whipping cream until stiff peaks form; set aside.

In a large bowl combine cream cheese, powdered sugar, salt and extracts. Beat until smooth, then fold in whipped cream.

* I used stabilized whipping cream for a thicker filling. I found this at a baking supple store.

Root Beer Float Cake

This moist cake is full of root beer flavor and is delicious served warm from the oven with a scoop of vanilla ice cream!

Root Beer extract is dark brown with a syrupy consistency. This cake uses a white cake mix and as you can see, the extract turns the white batter a rich brown color. 

 A root beer glaze gets poured over the warm cake to add moisture and flavor.

 The cake bakes up nice and fluffy and golden brown.

 Once the cake cools for 15 minutes, it gets inverted and then topped with root beer glaze. Yum!

Serve this cake warm with a scoop of vanilla ice cream and you've got yourself a delicious root beer float dessert!

Root Beer Float Cake
Cake:
(18.25 ounce) package white cake mix
1 (12 fluid ounce) can or bottle root beer
1/4 cup vegetable oil
1 1/2 teaspoon root beer extract
3 eggs
Glaze:
3/4 cup confectioners' sugar
5 tablespoons root beer
1 teaspoon root beer extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a medium bowl, stir together the cake mix, 12 ounces root beer, oil, extract and eggs until smooth. Pour batter into the prepared pan.

Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour Root Beer Glaze evenly over cake.

To make the Root Beer Glaze: combine the confectioners sugar, extract and 5 tablespoons of root beer in a small bowl. Mix until smooth.

* Make sure to grease and flour you pan well and allow the cake to cool for 15 minutes so your cake doesn't stick!