food

March 11

What We Baked This Month: Lavender

This month we decided to use lavender as our theme. We didn’t get a chance to do a February baking post, but our January one was focused on citrus. We wanted something floral and sweet this month, and I have to say, it was hard to pick a favorite out of the three we baked. We chose to make these Lavender Lemon Sugar Cookies (replacing the butter with vegan butter and the flour with gluten-free all-purpose flour), Lavender Lemon Bars (replacing the butter with vegan butter) and Blueberry Lemon Lavender Scones. We had little hands helping us along the way, sprinkling lavender and squeezing lemons. As someone who hardly ever got in the kitchen before, I now look forward to baking something at least once a week! I will definitely be making these lavender lemon sugar cookies again, because they’re not only visually beautiful with the dried edible flowers, but our whole family can’t stop snacking on them.

lavender lemon bars
lavender lemon bars

Lavender Lemon Bars

Painted Plate

Add a touch of nature to your spring table with these floral painted plates, also available in a pink variation.


Pressed Flower Spatulas

Pressed flowers were the centerpiece of the lavender cookies we baked, and this set of pressed flower spatulas is perfect for all of your spring baking.


Block Print Napkins

A block-print napkin, like these beautiful ones add a light and airy feel to your breakfast nook or outdoor table.

blueberry lemon lavender scones
blueberry lemon lavender scones

Blueberry Lemon Lavender Scones


cookies with edible flowers

Lavender Lemon Sugar Cookies 

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