Recipes: Lavender Chocolate Truffles.

You'll need:
12 oz bittersweet chocolate
1 cup heavy cream
1 teaspoon dried lavender
1 cup unsweetened cocoa

(You can buy dried lavender here for $3.50: http://etsy.me/Zzhlxd)

Grate the chocolate. Bring the cream and the lavender to a simmer in a small saucepan for 1 minute, then strain out the lavender pieces. Add the lavender-cream mixture to the chocolate and stir to melt. Mix well. Chill for at least 3 hours. Roll into 1-inch balls, then roll in cocoa. (Makes 24 truffles)

Recipes: Rainbow Waffles.

So I was scrolling down my Facebook wall when one of my friends had reposted these rainbow-colored waffles. My eyes widened and I knew right off I had to post them on my blog to make later!

As the post on Facebook said, use this pancake recipe and just add food coloring, that's it! Whenever I make this, I'll be posting photos of each step. :)

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Have you ever made anything similar? If so, what was it and how did it turn out?

Recipes: Blueberry Cupcakes.

I've been looking through different blogs and I've come across these delicious looking blueberry cupcakes on 'Treats For My Friends'. My mouth instantly began to water so I had to post them here so I can make them later!


She said she had used this recipe but with this cooking time and they came out perfect. This is a MUST try!

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What are your favorite kind of cupcakes?

Recipes: Rose Petal Jelly.

(Yield: About 1 pint)

1 3/4 cups water

1 oz (about 1 1/4 cups) dried culinary rose petals

1 tablespoon fresh lemon juice

2 tablespoons powdered pectin

1 cup sugar

Bring water up to a rolling boil in a medium saucepan; add rose petals and boil 1 minute. Cover the saucepan, turn the heat off, and steep the rose petals 30 minutes. Strain the water through a cheesecloth-lined sieve, making sure to wring the cheesecloth to squeeze all the liquid from the petals; transfer the steeped rose water back to the saucepan.

Stir in the lemon juice, then whisk in the pectin and sugar until dissolved. Bring to a boil on high heat and boil 5 minutes (stirring frequently), turning heat down as necessary so it doesn’t boil over. Transfer to sterile jar(s), cool to room temperature, and then store refrigerated.


Taken from: An Edible Mosaic

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Have you made this? I'd love to hear your thoughts on it!