Herbs & Specialties Main About Us News Products Packages Recipes Cust. P.O. Contacts HOME / DESSERTS EDIBLE FLOWER POPSICLES You can add edible organic flowers to your favorite popsicle recipe. Here’s a tip: use flavored bubbly water with a few dashes of sugar. The water dries clear, keeping the frozen flowers on display! Read it in smartschoolhouse.com READ MORE ROSEY ROCKY ROAD You Will Need: The Base: 1 cup of cacao butter (liquefied) 1 cup of 100% pure maple syrup 2 scrapped vanilla beans 1 tablespoon of rose water ½ teaspoon of flakey sea salt 1 cup of cacao powder (sifted) The Rocky Factor: ½ cup of walnuts, ground in food processor to a rough meal ½ READ MORE KAFFIR LIME GELATO Makes About 1 Quart You Will Need: 2 cups milk 1 cup heavy cream 3⁄4 cup sugar 1 tbsp. lime zest 1⁄4 tsp. salt 6 egg yolks 4 Kaffir lime leaves, very thinly sliced, plus more for garnish Instructions: Whisk milk, cream, sugar, lime zest, salt, and yolks in a 4-quart saucepan. Stir in Kaffir READ MORE PANCETTA AND SAGE STUFFING MUFFINS You Will Need: 6 1/2 cups of white bread, cubed (about 1 loaf) 1/2 pound pancetta, diced 1 cup yellow onion, diced (about 1 medium yellow onion) 3 celery stalks, thinly sliced 1 leak, cleaned and thinly sliced 5 large fresh sage leaves, chopped 3 sprigs of fresh thyme 1/2 tablespoon salt* (See note below READ MORE PEPPERMINT COOKIES You Will Need: 1 c. butter 3/4 c. sugar 1/4 tsp. salt 3 tbsp. crushed dried peppermint leaves 2 c. flour 1 c. chocolate chips (optional) Instructions Grind the peppermint with the 1/4 cup of the sugar in a mortar and pestle until the mint is pulverized. Add the rest of the sugar and mix READ MORE FRESH FRUIT SPRING ROLLS You Will Need: rice paper Filling 1: pomegranate seeds, kiwi, pineapple Filling 2: strawberries, mango, peach Filling 3: pineapple mint leaves, raspberries, mango juice from 1/2 lemon juice from 1/2 lime 1 tsp honey Instructions: First, slice all of the fruit into thin rounds or long sticks. Working with one sheet at a time, soak READ MORE GOOSEBERRIES WITH LAVENDER AND MARIGOLD CUSTARD You will Need: 1tsp fresh, or dried, lavender flowers 6-7 tbs caster sugar 2 thin strips lemon rind 400g (14oz) gooseberries, topped and tailed 4 drops of lavender essence About 100ml (3½fl oz) double cream, whipped Marigold and lavender flowers, to decorate For the custard: 300ml (½ pint) milk 2 heads of marigold 3 medium READ MORE PINEAPPLE SAGE CUPCAKES You Will Need: 3/4 c. milk 1/4 c. unsweetened pineapple juice, reserved from can of pineapples 1/3 c. unsweetend pineapple chunks, crushed or cut into very small pieces 4 tbsp. pineapple sage, chopped into small pieces 1 c. butter, softened 1 c. sugar 4 large eggs 1 1/2 c. all purpose flour 2 c. whole READ MORE PINEAPPLE SAGE CAKE Servings: 1 loaf or 4 mini-loaves You Will Need: 1 cup butter, at room temperature 1 cup granulated sugar 1/4 cup honey 5 eggs 2 tablespoons chopped pineapple sage leaves (the small, new leaves are best) 3 tablespoons coarsely chopped pineapple sage flowers, if available 1 teaspoon grated lemon zest 4 tablespoons well drained crushed READ MORE MINT CHOCOLATE CHIP COOKIES You Will Need: 1/2 cup (1 stick) unsalted butter 1/2 cup firmly packed fresh mint, roughly chopped 1/2 cup firmly packed dark brown sugar 1/2 cup granulated sugar 1 egg, at room temperature 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon fine sea salt heaping 1/2 cup semisweet READ MORE AFTER-DINNER MINT You Will Need: 1/2 cup dark chocolate chocolate mint leaves Instructions: Melt 1/2 cup dark chocolate (bars work fine), and dip in fresh chocolate mint leaves, holding on to the stem side with your fingers or kitchen tweezers. Place on a parchment-covered baking sheet, and freeze, uncovered, until hardened, about 20 minutes (or up to READ MORE PANSY COOKIES You Will Need: 4 cups sifted all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 cup (2 sticks) unsalted butter 2 cups granulated sugar 2 large eggs, slightly beaten 2 teaspoons pure vanilla extract 1 large egg white 3 dozen edible pansies, stems trimmed 1/2 cup sanding or granulated sugar Instructions: Line two baking READ MORE LEMON VERBENA FRENCH MACARON Serves 4 You Will Need: You Will Need: 200g almond meal or ground blanched almonds 200g confectioners’ sugar 200g sugar 50g water 150g egg whites Lemon verbena buttercream (recipe below) Instructions: Stack two baking trays on top of each other. Line with a silicone baking mat or parchment paper. Process almond meal with confectioners’ sugar READ MORE LEMON VERBENA VANNA COTTA WITH POACHED RHUBARB,SORBET AND SWEETTOASTED SEEDS Serves 4 You Will Need: 500ml double cream 15g lemon verbena 150ml whole milk 110g caster sugar 6g gelatine leaves, soaked in cold water for 10 minutes 4 x 12cm bowls or Kilner jars For the poached rhubarb 200ml cranberry juice, plus extra if needed 200ml Stock Syrup (see right) 1 vanilla pod, split 8 READ MORE GINGER SYLLABUB You Will Need: 300ml thick cream 100ml Stones ginger wine 60g caster sugar 2 pieces stem ginger in syrup, chopped, syrup reserved 125g gingernut biscuits, crumbled Crystallizedviolets, to garnish (optional) Instructions: Place cream, wine and sugar in bowl of an electric mixer, beat until just thickened, then stir in 2 tablespoons syrup from stem ginger. READ MORE MINT CHOCOLATE CRÈME BRULEE You Will Need: Mint, 10 leaves, finely chopped Hot Chocolate Mix, 1 packet, any brand Heavy Cream, 11 oz Sugar, 6 Tbsp Egg Yolks, 2 oz, about 4 medium yolks Vanilla Extract, 1 tsp Recipe Serves: 4 Instructions: 1. Preheat oven to 325°F. In a medium mixing bowl whisk together, egg yolks, 4 Tbsp sugar, READ MORE LAVENDER SHORTBREAD COOKIES WITH LEMON SUGAR You Will Need: Lavender, 1 ½ Tbsp, finely chopped All Purpose Flour, 1 cup Lemon Juice, 1 Tbsp Lemon Zest, 1 Tbsp Cornstarch, 2 Tbsp Powdered Sugar, ½ cup Granulated Sugar, 1 Tbsp Vegetable Oil, ¼ cup Butter, 5 Tbsp, softened Salt, ½ tsp Recipe Serves: 24 cookies, serving size 1 cookie Instructions: 1. In READ MORE THYME RUGELACH COOKIES You Will Need: Thyme, 1 ½ Tbsp, chopped Flour, 2 cups Reduced Fat Cream Cheese, 1 cup, softened Butter, 1 stick, softened Vegetable Oil, ¼ cup Fat Free Milk, ¼ cup + 2 Tbsp Vanilla, ½ Tbsp Granulated Sugar, ½ cup Salt, ½ tsp Brown Sugar, ¼ cup Raisins, ½ cup Cinnamon, ½ Tbsp Walnuts, READ MORE SWEET SQUASH BLOSSOM FRITTERS You Will Need: Squash Blossoms, 1 container (6-7 flowers) Canola Oil, 1cup Flour, 1 cup Whole Milk, ½ cup Salt, pinch Cinnamon, ¼ cup White Sugar, ½ cup Recipe Serves: 6 Instructions: 1. In a frying pan, heat the oil to about 350 degrees. 2. Then, combine the cinnamon and sugar in a small bowl READ MORE STRAWBERRY RHUBARB PIE WITH MINT SUGAR You Will Need: Mint, 2 Tbsp, finely chopped Refrigerated Pie Dough, 1 package (2 sheets) Fat Free Milk, 1 Tbsp Butter, 1 Tbsp, cut into small cubes Rhubarb, 2 ½ cups, chopped Strawberries, 2 ½ cups, quartered Cornstarch, ¼ cup Lemon Juice, 1 Tbsp Lemon Zest, ½ Tbsp Salt, 2 tsp Sugar, 1 cup + READ MORE PAGES: 1 2 » Recipes Products Cust. P.O. Contacts Facebook Instagram © 2021 • PRIVACY POLICY