1 Scoop of Blue Canton Farm Lavender Lemonade

1 cup plain fat free yogurt

1/8 teaspoon Blue Canyon Farm Lavender Extract

1 cup frozen strawberries (or berry of your choice)

Add the ingredients to your blender in the order listed.

Blend on high for about 30 seconds or until fully blended.

You can add 1 cup of ice cubes for icy smoothie.

Ingredients:
15.25 ounce dark chocolate cake mix, plus ingredients called for on the box

2 (10 ounce) bags mini marshmallows

5 Tablespoons salted butter (can use unsalted)

2 cups cold heavy whipping cream (or Cool Whip)

¼ cup Blue Canyon Farm Hot Cocoa Mix

Optional Toppings:

mini marshmallows

chocolate syrup

mini chocolate chips

Blue Canyon Farm Culinary Lavender Buds

Instructions:

Make the chocolate cake according to package instructions.

Pour into a greased 9×13-inch pan and smooth out. Bake cake according to package instructions.

Poke the cake all over with the bottom of a wooden spoon or any round end handles. It should be large enough for the filling to get down into.

In a saucepan, melt mini marshmallows with butter. Mix constantly until melted and smooth.

Pour marshmallow mixture over the cake and make sure to fill the holes.

In another bowl, whisk the heavy whipping cream and the Blue Canyon Farm Lavender Hot Cocoa Mix and whip until stiff peaks form and no longer grainy (about 3 to 4 minutes). I find this easiest to do with a stand mixer using the whisk attachment.

Frost the cake with the whipped hot cocoa cream and garnish with chocolate sauce, and sprinkle with Blue Canyon Farm culinary lavender buds.

This needs to chill for about 2 hours to let the filling soak into the cake.

Ingredients:

2 cups prepared and cooled Blue Canyon Farm Lavender Hot Chocolate 

3 large egg yolks 

1 cup sugar, divided 

2 cups mascarpone cheese, bring to room temperature

1 cup heavy whipping cream

⅛ tsp Blue Canyon Farm Lavender Extract

46 crisp ladyfinger cookies (approximately two 7-oz packages) 

¼ c chopped dark chocolate pieces 

cinnamon to sprinkle 

1. Prepare the Blue Canyon Farm Lavender Hot Cocoa (mix as directed on the package), and cool while completing steps 2-4. 
2. In a heatproof bowl, whisk egg yolks and then add ½ cup sugar, whisking until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat the mixture until a thermometer reads 160º, about 2-3 minutes. 

1. Remove from heat, and beat on high speed until thick and pale yellow, about 5 minutes. Add mascarpone; beat on medium speed until smooth, scraping down the sides of the bowl as needed. 

1. In another bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Add 1/8 tsp Blue Canyon Farm Lavender Extract, and continue beating to mix in. Fold whipped cream into the mascarpone mixture. 

To assemble, spread a third of the cream mixture into a 13x9 baking dish. Quickly dip half of the ladyfingers into cooled lavender cocoa and arrange over the cream mixture. Repeat layers, also dipping the ladyfingers into the cooled cocoa. Spread the remaining cream mixture over the top, then sprinkle with chopped chocolate pieces and cinnamon. Cover and refrigerate for at least 8 hours or overnight.