Ingredients for Pistachio Cupcakes: (Yield: 20-24 cupcakes)

• 1 box of white cake mix & all the ingredients that it calls for 
• 1 box of instant pistachio pudding mix
• 2 tsps  Blue Canyon Farm Culinary Buds 
• 3 drops green food coloring (optional) 

Instructions for Pistachio Cupcakes: 

1. Combine cake mix and pudding mix, stir well
2. Continue preparing the cake batter with ingredients as per package directions, adding lavender buds last, and mixing to incorporate
3. Fill liners about ⅔ full
4. Bake as directed on the cake mix packaging 
5. Cool and frost with Lavender Buttercream Frosting (below) 
6. Garnish cupcakes with lemon zest, lavender buds, and top with broken pistachios

Lavender Vanilla Buttercream Frosting

Ingredients

• 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like soft serve ice cream.
• 3-4 cups confectioners (powdered) sugar, SIFTED
• ¼ teaspoon table salt
• 2 tsp vanilla extract
• 1 tsp lavender extract 
• Up to 4 tablespoons heavy cream 

Garnish: 

• ½ c broken pistachios
• ⅛ cu Blue Canyon Farm Culinary Lavender 
• Zest of 2 lemons 

Lavender Vanilla Buttercream Frosting

Ingredients

• 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like soft serve ice cream.
• 3-4 cups confectioners (powdered) sugar, SIFTED
• ¼ teaspoon table salt
• 2 tsp vanilla extract
• 1 tsp lavender extract 
• Up to 4 tablespoons heavy cream 

Garnish: 

• ½ c broken pistachios
• ⅛ cu Blue Canyon Farm Culinary Lavender 
• Zest of 2 lemons 

Instructions for Lavender Buttercream Frosting

1. Beat the softened butter for a minute with a mixer using the paddle attachment on medium speed.
2. Turn off the mixer to add the 3 cups of sifted powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. The mixture will look clumpy.
3. Increase mixer speed to medium, then add the extracts, salt, and 2 tablespoons of cream and beat for 2-3 minutes until it is whipped, fluffy, and creamy in appearance.
4. If your frosting needs a stiffer consistency, add the remaining sugar. If your frosting needs to be thinned out, add the remaining cream 1 tablespoon at a time.

Adapted from Recipe by Alice Currah 

Ingredients:

4 beef filets (cut from tenderloin)

6-7 TB Blue Canyon Farm Gourmet Lavender Pepper

2 tbsp (or more) Blue Canyon Farm Lavender Extra
Virgin Olive Oil (EVOO)

1/2 cup blue cheese, loosely packed

2 tbsp heavy cream (or other liquid: milk, almond
milk, or water)

2 green onions, sliced thin, green parts only

Directions:

Grind Blue Canyon Farm Gourmet Lavender Pepper onto a plate.

Pour 2 tbsp Lavender EVOO on a separate plate.

Rub all sides of the steaks into the oil, covering the entire steak in a thin layer. Press all sides into the spice mixture to form a spice crust. Let rest up to 2 hours in the refrigerator, and another hour at room temperature.

Tenderloins can be cooked on the grill or stove top. If you cook them on a grill, you might lose some of the
spice crust.

For stove top: Place the fillets in a cold (not preheated), nonstick skillet. Handle the steaks carefully so as not to disturb their crusts. Turn the heat to high and cook on each side for 2 minutes. Neither side will be browned at this point, but it’s time to turn the heat down to medium. Continue to flip every 2 minutes until browned. Since the fillets are thick, turn them on their sides occasionally for even cooking. They will need another 6 to 12 minutes, depending on thickness of steaks and desired doneness. Steaks should be sizzling gently; if not, increase heat slightly. Reduce heat if skillet starts to smoke.

Use an instant-read meat thermometer to test for doneness, around 125 degrees for medium-rare, 135 for medium. Move tenderloins to a warm plate, cover loosely with foil and let rest for 5 minutes.

Mix blue cheese and cream (or other liquid) in a microwave-safe bowl. Heat for 20 seconds. Stir, then heat for another 20 seconds or so. I like it when there are still a few lumps in the sauce. Stir in half of the green onions. Drizzle blue cheese sauce over steaks on serving plates. Garnish with remaining green onions.

1 3/4 cups all purpose flour

3/4 cup granulated sugar

1 Tbsp. baking powder

1 tsp. lemon zest (Fresh)

1 tsp. lavender (Ground)

1/4 tsp. baking soda

1 pinch salt

1 1/2 cups milk

1 cup mascarpone cheese (Softened To
Room Temperature)

1/2 tsp. fresh lemon juice

1/4 tsp. Blue Canyon Farm Lavender Extract

 2 whole eggs

Instructions:

Preheat oven to 350ºF and spray a 12-well muffin pan
really well with cooking spray.

Combine flour, sugar, baking powder, lemon zest, lavender, baking soda and salt in a large mixing bowl and whisk them all together to aerate.

Combine milk, mascarpone cheese, lemon juice, lavender extract, and eggs in another bowl and whisk until smooth. Pour wet ingredients into dry ingredients and whisk everything together until smooth.

Fill muffin wells almost to the top using a heaping 1/3 cup measure. Bake for about 25 minutes, until they puff up and bake through. A toothpick inserted in a few should come out clean. Let cool for 5–10 minutes in the pan, then turn them out onto a rack to cool completely.

Serve immediately and enjoy! They also will keep for 2
days in sealed containers.