Flower Recipes

23 Skiddo

With ingredients of gin, elderflower liqour and thyme this cocktail will enhance a glass of sparkling champagne like you’ve never seen it before. Referred to as 23 Skiddo this Holiday beverage will put a smile on anyone’s face!!!

Here are the ingredients you will need:

1 ounce gin
1/2 ounce St Germain Elderflower Liqueur
1/4 ounce thyme syrup (see link for thyme syrup ingredients)
1/4 ounce fresh lemon juice
3 ounces chilled sparkling wine

Garnish: thyme sprig

Throw all of your ingredients into a shaker, mix it up and pour in a nice tall glass over ice!! Quick, easy and fun to share with friends around the Holiday’s.


The What A Bloom Blogger

Having a case of the Monday’s?

Wishing the week a head was shortened and it was still warm outside?

Well we may have the solution to your Manic Monday…

All you need to do is just juice a few flowers together!!!

Juice a Few Flowers Together

This refreshing floral beverage can be served with or without the alcohol. Served with out the alcohol it can be a beverage the whole family can enjoy!

Let us know if you enjoyed this recipe, we love to hear your feed back!


Your friends at Flower Blog

Refreshing Rosemary Water

For a lot of people, water isn’t their first choice for beverages, especially kids. Even though summer is winding down, it’s still very important to be properly hydrated on those hot summer and early fall afternoons. Here’s a more natural (and super easy!) way to add a little flavour to your water that doesn’t involve sugars or preservatives.


  • Sliced cucumber (4-6 pieces)
  • 1 pitcher water
  • 1-2 fresh and washed rosemary sprigs


1. Add cucumber slices and rosemary springs to pitcher of water. Let cool for 1-2 hours before serving.

Credit: Melanie Mahonen

And that’s it! A cool summer beverage that’s perfect for the water-haters in your family.


Your friends at Flower Blog

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Honey Lavender Popsicles

This recipe tastes as heavenly as it sounds, its amazing! A perfect way to top off your summer with a little class, these will become the next big thing in your household, we promise.


  • 2 cups purified water
  • 1/4 cup dried lavender
  • 3 T organic condensed milk
  • 2 oz fresh honeycomb or honey
  1. Place water in small pot over medium high heat and bring to boil. Add remaining ingredients and stir until dissolved. Remove from heat and steep for 15 minutes. If you want a stronger lavender flavor, steep for 20-30 minutes.
  2. Strain in a container with a lip to make pouring easier. Taste and adjust accordingly. Pour into molds and freeze. Because the mix is very light, the sticks may float. Simply hold them in place using foil and a little creativity. You can also wait 30 minutes or until semi frozen to put the sticks in place.

Credit: Joylicious


Your friends at Flower Blog

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English Rose Cocktail



The staff at Flower Blog plan to kick off the 2012 Olympics with the Brits via this English Rose cocktail recipe, it’s simply brilliant!

An English Rose is a delightful variation of the classic Martini, but with the addition of grenadine and apricot brandy, is a lot sweeter.


  • 2 oz gin
  • 1 oz dry vermouth
  • 1 oz apricot brandy
  • 1/2 oz lemon juice
  • 1 tsp grenadine
  • maraschino cherry for garnish


  1. Pour the ingredients into a cocktail shaker with ice cubes.
  2. Shake well.
  3. Strain into a chilled cocktail glass.
  4. Garnish with the maraschino cherry.

Credit: About.com

You’ve got your classy bevs all ready for the 2012 Olympics, now all you need to wait for is Nigel with the brie. Hah!


Your chaps at Flower Blog

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Flower Cupcake Redux

Flower cupcake redux, what what! Yes, we’ve featured a couple recipes for different flower-themed cupcakes in the past, but these take the uh, mustard? Hmm. Please excuse our bad puns and enjoy our top 10 flower cupcake designs:

Credit: via Pinterest

Source: mumof3girls

Credit: Martha Stewart Weddings

Credit: Epheriell Designs

Credit: Pinterest

Credit: Cutest Food

Credit: thedailycakedose, via loveydoveycupcakes

Credit: Epheriell Designs

Credit: i am baker

Credit: Genevieve and James Nisly Photography via Style Me Pretty

Now these are some serious cupcakes, am I right? It’s amazing to think that something as simple as confectioners sugar and milk can be sculpted into something so beautiful (and tasty). Feeling courageous with your baking set? Click on the links to view these recipes and more!


Your friends at Flowerblog


Wild Garlic Pesto

Holy Moly this recipe from The Daily Spud looks so tasty! The Flower Blog staff all agree, we are so making this STAT! Even if you don’t have wild garlic just lying around, the author was kind enough to include variations to this recipe (listed below):


  • 40g pine nuts
  • 75g wild garlic leaves
  • 3-4 tblsp extra virgin olive oil
  • 50g parmesan, finely grated
  • salt to taste


  • A food processor or mortar and pestle.


  1. Toast the pine nuts in a dry frying pan over a medium heat, stirring frequently, until they are browned, about 4-5 minutes.
  2. Using a food processor, blend together the pine nuts, wild garlic leaves and olive oil. If you don’t have a food processor, chop the pine nuts and garlic leaves first, then mash together using a mortar and pestle.
  3. Stir in the grated parmesan. Taste for salt and add some if it needs it (which it may not, depending on the saltiness of the cheese).
  4. Enjoy with any number of potato dishes or, yes, even with pasta.

Tips from The Daily Spud:

  • Add a clove or two of garlic to the blend instead of garlic leaves.
  • You can make different kinds of pesto sauces by using different greens such as fresh basil leaves.

This is a quick and easy recipe that’s great for salads, pasta, on garlic bread (for the true garlic-lovers) or snacking with chips!


Your friends at Flowerblog

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White Lotus Mixed Drink

Ok, so there’s actually no lotus flower in this Thai drink, but it sure beats the pants off a Pina Colada! Perfect for summer, this drink recipe from About.comcan be served with or without alcohol as a refreshing party beverage for all ages!

plantsCredit: Sounds Interesting


  • 1 cup fresh star fruit (seeds removed)
  • 2 cup honeydew melon
  • 2 Tbsp. freshly-squeezed lime juice
  • 2 Tbsp. palm sugar OR brown sugar
  • 1 cup good-quality coconut milk
  • 1 cup plain, soy milk (I used “Soy Dream”)
  • Garnish: star fruit slices and/or honeydew slices, plus a few ice cubes
  • Coconut liqueur (to make alcoholic)


  1. Place the star fruit and melon in a blender or food processor together with the lime juice and brown sugar. Blitz to create a fresh fruit puree.
  2. Now add the coconut milk and soy milk and blitz again.
  3. Taste test for sweetness, adding more sugar if you prefer. Add the coconut liqueur.
  4. Pour into glasses with or without ice cubes. Add a slice of star fruit or melon, and enjoy this healthy tropical wonder! Serves 4-5.

Super yummy, super easy!


Your friends at Flower Blog

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Chive Flower and Cucumber Salad


Want to eat healthier but don’t think you have the time? Thanks to this amazing summer recipe from Soup Addict, you can eat healthy in a flash! What’s great is you can even prep this recipe a day in advance, check it out!


For the vinaigrette:

  • 1/3 cup sugar (I used half sugar and half truvia)
  • 1/3 cup rice wine vinegar or white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon your favorite chopped flavoring herb, such as dill, celery seed, basil, oregano (optional)


For the salad:

  • 3 or 4 baby cucumbers, sliced
  • 2 or 3 medium round radishes (or one French breakfast or carrot style radish), sliced
  • 1 small red bell pepper, diced
  • 2 chive flowers, florets removed from the flower head base on the main stem (or 1 tablespoon chopped chives)



  1. Whisk all of the vinaigrette ingredients together in a small bowl until the sugar is dissolved. Set aside.
  2. Add the vegetables and about half of the chive florets to a medium bowl and toss lightly. Drizzle the vinaigrette over the salad and give it stir. Sprinkle the remaining florets over the salad as a garnish.
  3. Chill for at least an hour.

Make this the night before and no more scrambling for weird leftovers the next morning for lunch that day!


Your friends at Flower Blog

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Flower Recipe: Sweet Persimmon Chips

Meet the Persimmon, a pretty little fruit (yep, it’s a fruit!) you’ve probably seen in your grocery stores but (like us) were never adventurous enough to try:

Prepare to have your world ROCKED Thanks to this unique recipe from Cooking Books Blog for Persimmon Chips!


  • 1-2 Persimmon, sliced thin
  • Cinnamon, for taste


  1. Preheat your over to 350 degrees.
  2. Place the sliced persimmons on a baking sheet and season with cinnamon.
  3. Bake in the oven fro 15-16 minutes, turning them over around 7-8- minutes.

Helpful hints from Cooking Books:

It’s very important that you buy round persimmons, the ones that look more like tomatoes. These can be eaten while still firm, whereas with heart-shaped persimmons, you must wait until they are mushy to eat or they will be too astringent.

These Persimmon Chips are not crunchy, but pleasantly chewy. You can use a dehydrator (if available) to create a more crispy texture.

Enjoy your new noms!


Your friends at Flowerblog

Father’s Day Recipe: Ice Cream Sandwiches!

From Kraft Recipes

With Father’s Day around the corner, we know he’s probably going to enjoy spending the day watching sports, grilling out, and spending time with his family. This year, make him something delicious for Dad’s Day: Ice Cream Sandwiches! This kid-friendly recipe from  Kraft Recipes is quick, easy, and a delicious way to say, “Happy Father’s Day!”


  • 3 cups Vanilla Ice Cream, slightly softened
  • 24 CHIPS AHOY! Cookies
  • 3/4 cup of Dad’s favourite toppings: sprinkles, cookie crumbs, shredded coconut, chopped nuts, chocolate chips, etc.
  1. SPREAD 1/4 cup ice cream onto flat side of each of 12 cookies. Cover with remaining cookies to make 12 sandwiches.
  2. ROLL edges in sprinkles.
  3. Wrap in aluminum foil and FREEZE 1 to 2 hours or until firm.

Helpful hints:

  1. VARIATION: Prepare using your favorite flavor of ice cream, sherbet or frozen yogurt. You can even use different premade cookies or make your own!
  2. MAKE AHEAD: These cool treats are perfect for making ahead of time. Simply prepare as directed, wrap in plastic wrap and store in freezer for up to 1 month.


Your friends at Flowerblog


Flower Recipe: Floral Ice Cubes

From Pitchfork Diaries

This cool tutorial from Pitchfork Diaries is a great way to jazz up your last spring/early summer bevs, even something as simple as water!


  1. Wash flowers carefully and thoroughly.
  2. In an ice cube tray, pour the slightest amount of water to just cover the bottom (which will be the top) surface.  Place your flowers in, facing the bottom (so ultimately right-side-up) touching the thin layer of water as much as possible.
  3. Place trays in the freezer, until the first layer is solid.  Remove from freezer, and top with a bit more water and another layer of flowers, if desired, or fill completely.
  4. Return ice cube trays to the freezer until frozen and ready to use.
From Pitchfork Diaries

Other brilliant ideas from Pitchfork Diaries:

  • For this recipe, clear drinks work best.
  • For lemonade, you can use flowers from mint, lemon verbena, chamomile, lemon balm, lavender, and even thyme.
  • For mojitos, try mint leaves and flowers in the ice cubes.
  • For iced tea, try mint, chamomile, apple blossoms, rose petals and rose hips.


Your friends at Flowerblog


Flower Recipe: Warm Mushroom Spinach Salad with Fresh Arugula Flowers and Chives

From http://jeanetteshealthyliving.com


Yeah, this recipe from Jeanette’s Healthy Living has a HUGE name, but the ingredients needed to make this yummy-looking salad are small in number, we promise! Perfect for an appetizer or a light  lunch, this spinach salad is great for the summertime!

From http://jeanetteshealthyliving.com


Sauteed Mushrooms:

  • 1 bunch 100% Organic Bunashimeji (Beech Mushrooms), trimmed
  • 1 tablespoon olive oil
  • 1 shallot, thinly sliced
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste


  • 2 large handfuls of baby spinach
  • fresh arugula flowers
  • fresh chives with blossoms

From http://jeanetteshealthyliving.com


  1. To saute mushrooms, heat oil in a shallow small saute pan.
  2. Saute shallots and Bunashimeji in olive oil for one minute.
  3. Add balsamic vinegar and gently toss mushrooms for another 30 seconds.
  4. Season to taste with salt and pepper.
  5. To assemble salad, place a large handful of baby spinach on 2 plates.
  6. Spoon warm sauteed mushrooms on top.
  7. Garnish with fresh arugula flower and chives.



Your friends at Flowerblog


Flower Recipe: A Kid-Friendly Mother’s Day Brunch

Mother’s Day brunch, a tradition that many families try to uphold. But with kiddos involved, sometimes it’s hard to find something both Mom and the kids can enjoy together. Kids– there’s nothing wrong with a Green Apple + Peanut Butter + Reeces Puffs Cereal milkshake, we’re just saying we don’t want it every day. A big thanks to Land O’ Moms for finding this great recipe that the kids can make and enjoy with Mom:

This recipe is a very easy and quick way to get a lot of great protein and for the mother in your life to feel extra special on that day.

Land O’Frost Breakfast Cups


  • 12-24 slices of your favorite sliced deli meats
  • 12 eggs
  • Fresh ground black pepper, to taste
  • 3 slices of your favorite cheese, cut into fourths
  • Cooking Spray
  • Muffin pan


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spray a 12 cup muffin tin with cooking spray.
  3. Line the cups with 1-2 slices of meat, making a little bowl out of it.
  4. Meanwhile, beat the eggs and pepper together.
  5. Pour the egg mixture into the meat cups.
  6. Lay a piece of the cheese over the cups.
  7. Bake for 20-25 minutes until light golden brown and completely cooked.
  8. Serve right away!

Tasty and pretty too!


Your friends at Flowerblog


Flower Recipe: Chocolate Dipped Fruit on a Stick, KID FRIENDLY!

Homemade chocolate covered strawberries, blueberries and raspberries

Ok, admittedly this recipe doesn’t involve flowers directly, but the way you arrange this kid-friendly recipe from Family Fresh Cookingmakes it look like an edible arrangement (and it is!). Dads: have the kids help make these for a great (and personal) Mother’s Day snack:

Dark chocolate dipped fruit on a stick lollipops


  • Mom’s favourite Chocolate (about 1 ounce per person)
  • Mom’s favourite fruits: dried, fresh etc. A mix of fruit is fun. think beyond strawberries.
  • Mom’s favourite toppings: Sprinkles, Toasted Nuts, Coarse Sugar, Stevia Granules, Brown Sugar, Maple Sugar, Cacao Nibs, etc.
  • Mom’s favourite spices: Cardamom, Cinnamon, Ginger, Cayenne, Nutmeg, Pumpkin Pie Spice, All Spice

Dark chocolate covered berries and mandarins for holiday dessert

Tip: If you use larger fruits such as bananas or apples, simply cut to bite sized pieces before you dip. Not rocket science and that makes it all the more fun.

White bowl with berries for Chocolate Dipped Fruit Recipe


  1. Wash and dry all fruit. If you are using any large fruit (apples, bananas), be sure to cut them into bite sized pieces. Have toppings handy in small bowls.
  2. In a medium sauce pan bring 1 inch of water to a rolling boil.
  3. Put desired amount of chocolate in a heat safe metal bowl. This bowl is going to nest inside the saucepan, be sure the bottom of the bowl does not touch the water inside.
  4. Reduce heat to a simmer and put chocolate nesting bowl on top of the saucepan. Chocolate will gradually melt. Stir with a spatula and add Stevia or any spices. TIP: Leave chocolate over simmering water bath while you dip fruit so it does not harden.
  5. Pierce berries and other fruits onto skewers, dip in chocolate. If the pieces of fruit are large enough you can gently dip holding with your fingers. Roll in toppings.

Dark Chocolate Covered clementine slices with dried orange rind

    Helpful Tips:
  • Use your favorite chocolate to melt. Some melt better than others. You need to experiment. I love unsweetened dark 99% cacao and I sweeten it to taste with stevia powder or drops.
  • Spice or don’t spice, up to you and your taste preference.
  • I like the bain marie (water bath) method to melt chocolate. This is the most gentle way to melt it. If you prefer the microwave you can do that too.

Homemade chocolate covered berries for Valentine's Day

Note: some fruits (like mandarin slices) may not stay on the skewers, but that’s okay! Just arrange them on a plate or in a bowl for Mom to enjoy :)

Dark Chocolate Dipped Clementines and blueberry



Your friends at Flowerblog


Flower Recipe: Dandelion Chips

A great alternative to potato chips, your kids will love this light and healthy snack any time of day!

*A note from the author: As you might expect, Dandelion Chips are more delicate than the hardy and curly Kale, and the taste can be more bitter (a nice break from the too sweet and processed bagged chips.)


  • Dandelion Greens
  • Sea Salt
  • Olive Oil

1) Wash, dry and break dandelion greens into large pieces. Discard any thick ribs.
2) Drizzle a bit of Olive oil on the greens and toss with your hands to lightly coat all the leaves.
3) Place in a single layer onto a baking sheet. Bake at 350F for about 8-12 minutes. Keep an eye on them so not to burn.
4) Remove pan from the oven, sprinkle the leaves with seasonings (I used Sea Salt) and allow to cool.

There you go, a super easy recipe you can have your kids help you with that doubles as a healthy snack!


Your friends at Flowerblog


Flower Recipe: Easy Lavender Crème Brulee

Lavender Creme Brulee

Ok, we know Crème Brulee sounds really complicated and fancy, but we are telling you right now it’s not. Seriously! Less than 5 ingredients, 20 min tops prep time, why haven’t we made this sooner? Try and prove us wrong with this awesome recipe fromWhat’s Cooking America:


  • 4 cups heavy cream
  • 1 tablespoon dried lavender flowers
  • 8 egg yolks
  • 3/4 cup granulated sugar, divided


  1. Preheat oven to 300 degrees. Butter (6-ounce) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom. Place custard cups in a shallow ovenproof roasting or baking pan.
  2. In a large, heavy saucepan over medium heat, add cream and the lavender flowers; heat just to a simmer. Remove from heat and allow lavender flowers to infuse with the cream for 5 minutes. Strain cream mixture through a fine mesh strainer to remove lavender flowers.
  3. In a large bowl, whisk together the egg yolks and 1/2 cup sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well. Divide custard mixture among the custard cups.
  4. Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.
  5. Baked 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that’s when you can remove it from the oven.
  6. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.
  7. When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each crème brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed.
  8. If you don’t have a torch, place crème brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate crème brulees at least 10 minutes before serving.

Makes 6 to 8 servings (depending on size of custard cups).


Your friends at Flowerblog


Flower Recipe: Almond Orange Flower Teacake

Want to make something different for breakfast or snack-on-the-go other than muffins or scones? This teacake recipe from Baking and Books offers you a different delish treat great for any time of day:


Almond Orange Flower Teacake
Based on this recipe from Epicurious.com

  • 1 1/4 cups all purpose flour
  • 1/4 cup finely ground organic almonds
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup plain whole-milk yogurt
  • 1 cup sugar
  • 1 teaspoon orange flower water
  • 1/2 teaspoon almond extract
  • 3 large eggs
  • 1/3 cup olive oil
  • Confectioners sugar, for dusting

1. Position your rack in the center of your oven and preheat to 350 degrees F. Generously spray your pan with butter spray (I used PAM butter spray in a standard sized loaf pan).

2. Place the almonds in a food processor and process until you have a very fine mixture resembling cornmeal in texture, about 4 minutes.

3. While the almonds are processing, in a large bowl combine the yogurt, sugar, eggs, orange flower water and almond extract. In a medium bowl, combine the flour, baking powder, salt and ground almonds. Gradually whisk the dry ingredients into the wet ingredients. Using a rubber spatula or a wooden spoon, fold in the olive oil. Transfer the batter to your prepared pan.

4. Place a baking sheet beneath the loaf pan, then place both into the oven. Bake until the teacake begins to pull away from the sides of pan and a tester inserted into the center comes out clean, about 50 minutes. Cool the teacake in pan on a rack 5 minutes. Cut around the pan sides to loosen the teacake, then turn out onto the rack. Turn the cake upright and allow to cool completely.

5. Dust with confectioners sugar, cut crosswise into slices and serve with coffee or tea. If you’d like to dress up your slices you can serve them with berries, whipped cream, or ice cream.


Your friends at Flowerblog


Flower Recipe: Easter Flower Cupcakes

Easter is a time of rejoicing and bringing together the family for a celebration and food! Here’s an adorable recipe for festive flower cupcakes from My Sweet and Saucy us Flowerbloggers feel are the perfect dessert for Easter for all ages:


  • plastic disposable pastry bag
  • scissors
  • food colouring

Ingredients for Martha Stewart’s Icing:

  • 2 1/2 cups sugar
  • 10 large egg whites
  • 4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
  • 2 teaspoons pure vanilla extract


  1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
  2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
  3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
  4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

Decoration instructions:

1. Cut the pastry bag straight across. The higher up you cut the bag the wider the petal will be, so just play around and try cutting it at different heights.  I would roughly recommend cutting it about 1″-1 1/2″ up.

2. Then you need to cut a triangle or bird’s beak shape out of the bag.  Start at one end and cut up to the center of the bag…about 1/2″ up.  Then make the same cut on the opposite side of the bag. Now you have created a bird’s beak.

3. Fill the pastry bag with the buttercream icing that you have colored to the shade you want your petals.

4. Cover the base of the cupcake with frosting.  You can color it green if you want it to look like the grass the flower is sitting on…completely your preference.

5. Once the base is covered, you need to position you pastry bag on the cupcake so that the tip is like an open bird’s beak (the seam line should be up and down, not side to side when piping).  Pipe the petals by putting pressure to the bag while slowly pulling away.

6. When you get to the end of the petal stop giving pressure and pull the bag away quickly…this will give you the pointed tip at the tip of the petal.  Now remember, practice makes perfect so don’t expect perfect petals your first time around!  You can pipe as many petals as you want around the base.

7. Now you pipe on a second layer of petals on top of your first layer.

8. Use a contrasting color buttercream icing for the center of the flowers.  You can use a small round tip for this or just cut off a small tip of the plastic pastry bag…both will work.

PETAL TIP #1: to achieve a smooth petal that doesn’t have tons of air pockets you need to make sure and mix the buttercream well before using.  You don’t want to whip it to make more air bubbles, but rather smooth it out with a spatula or spoon.

9. To make the ladybug you just color the buttercream red and black and fill pastry bags with #2 tips.  Pipe a red dot or body first.  Then pipe a smaller black dot at the top of the larger dot to make the head.  Next, pipe a line of black from the head to the bottom of the body.  Lastly, pipe on some small dots of black for the ladybug spots.

10. Serve and enjoy!


Your friends at Flowerblog


Flower Recipe: Fondant Roses

This recipe from A Spicy Perspective teaches you how to make fondant, a malleable sugary treat that provides you with edible Play-Doh (we at Flowerblog do not recommend eating actual Play-Doh) perfect for decorating desserts. We’ve also included some classy fondant flower pics from Lulu’s Sweet Secrets to show you the limitless possibilities fondant has to offer:


  • 16 oz. mini marshmallows
  • 3-6 Tb. water
  • ½ tsp. extract flavoring of choice (optional)
  • 2 lbs. powdered sugar
  • 2/3 cup Shortening
  • (Cornstarch for rolling)


  1. Place the shortening in a small bowl, you’ll need to dip into throughout the entire process.
  2. Grease a microwave-safe bowl, the electric mixer bowl, the paddle attachment and a spatula with shortening.
  3. Pour the marshmallows, 3 Tb. of water and the extract in the microwave-safe bowl.
  4. Melt the marshmallows in the microwave in 30 second increments. Stir with the greased spatula in between. Continue until the marshmallows are completely smooth—2-3 minutes.
  5. Pour the marshmallows into the greased mixer bowl. Start the mixer on low and slowly add the entire bag of powdered sugar. Mix until the mixer starts to struggle. There will still be plenty of dried clumps in the bowl.
  6. Grease a clean work surface and your hands. Dump the mixture out on the surface, clumps and all. Start kneading and re-grease hands as needed.
  7. Knead for several minutes until the mixture is clump free. At this point, if it seems to be dry and rips when you pull it, add a little more water, 1 teaspoon at a time, until the fondant is soft, pliable and can stretch a little ways when you pull on it. *When you add the water, it is going to seem like a mistake for a moment, but re-grease your hands and keep kneading. The water will absorb into the fondant.
  8. Now, grease the whole ball and wrap with plastic wrap. Place the wrapped ball in a large zip bag and squeeze out all the air before sealing. Let it sit overnight to improve the texture and elasticity. *You can use it immediately in a “cake emergency” but it’s better to wait.
  9. *It’s best color fondant right before using so the color doesn’t fade. Drop a few drops of food coloring on the fondant and knead in.
  10. Once it has sat over night, sprinkle a clean work surface, and your hands, with cornstarch. *Some people use more powdered sugar for this, but they risk adding clumps to their perfectly smooth fondant. Cornstarch doesn’t clump.
  11. If rolling out for a cake, rub cornstarch on the rolling pin and roll until just over 1/8 inch thick. Make sure to measure the cake and sides accordingly. Drape over a frosted cake and gently smooth any bumps or creases. Carefully cut the excess fondant around the bottom.
  12. If using for molding, HAVE FUN! It molds just like play dough.
  13. If wrapped well, it will keep at room temperature for a long, long time.

With fondant, your tasty treat options are endless!


Your friends at Flowerblog


Flower Recipe: Lavender Lemonade

Technically a cordial, this lovely Lavender Lemonade recipe fromInn Brooklyn is delicious beyond words!

lavendar lemonade

Lavender Lemonade (makes 4-5 pints)


  • 6 cup sugar
  • Zest of 6 citrus, in large pieces of peel
  • 4 cups fresh citrus juice
  • 2 cup water
  • 2 cups lavender buds


  • In a large pot bring sugar, zest, juice, and water to a boil, stirring until sugar is dissolved. Remove from heat.  Add the lavender and let the syrup infuse for at least 15 minutes.
  • Meantime prepare your canning jars.
  • Strain syrup through a fine sieve, squeezing out as much syrup as possible from the herb leaves before discarding them.
  • Boiling water process for 10 minutes.

Serve with vodka and a splash of soda water, or just soda water if you prefer!

This recipe looks refreshing and delicious, a great bev for the beginning of spring!


Your friends at Flowerblog


Flower Recipe: Dandelions, a Twofer!

We found these two recipes that use dandelions from The Daily Spud. Now we know that eating a weed that grows haphazardly in your backyard sounds kinda weird, but we can assure you there’s some great benefits to eating dandelions. And dandelions are also used as a diuretic!

Fried Dandelion Flowers

The trick here is to remove as much green material from the dandelion flower head as possible, while keeping the flower head intact. The green parts lend bitterness, so you want to minimise that, while the yellow flowers are mild-tasting and faintly sweet.

Before frying, you can dredge the dandelion flowers in seasoned flour or dip in batter. Personally, I like the combination of dipping, first in beaten egg, then in some seasoned polenta, which is what I’ve described below. The quantities are approximate and the seasonings can, of course, be changed as suits your mood and taste.

You’ll need:
  • approx. 20 dandelion flower heads, stalks and extraneous green parts removed
  • olive oil for frying
  • 2 tblsp polenta (cornmeal)
  • pinch of salt
  • freshly ground black pepper
  • pinch of dried thyme
  • pinch of dried oregano
  • 1 egg, beaten
The Steps:
  • Rinse your dandelion flowers and gently pat dry using some kitchen paper.
  • Place a frying pan over a medium heat and, when hot, add a thin layer of oil to the pan.
  • Mix the polenta with the saltblack pepper,dried thyme and dried oregano.
  • Dip the flowers first in the beaten egg and then in the seasoned polenta.
  • Fry in batches, stalk side up, for around 3 minutes or until golden. Remove and drain on kitchen paper.
  • Eat as a snack or use to surprise, and maybe even delight, unsuspecting family and friends.
The Variations:
  • You can vary the herbs to suit your taste or go all out by dipping the flowers in an eggy batter and deep fryingthem.
Dandelion Tea

As dandelions are known to be a diuretic, this is probably something that you will want to avoid drinking in extremely large quantities.

You’ll need:
  • small dandelion leaves – 10 small leaves should make around 1 tsp of dried, crumbled leaves, enough for one cup of tea
You’ll also need:
  • A baking tray to hold the leaves in a single layer.
The Steps:
  • Preheat your oven to 90C.
  • Wash your dandelion leaves, then place in a single layer on a baking tray and into the oven until the leaves are dry and crispy, around 7-10 minutes.
  • Remove the dandelion leaves and crumble them, discarding the midribs.
  • In a mug or cup, pour boiling water over about a tsp of crumbled dandelion leaves and leave to infuse for about 5 minutes, before straining and drinking.
The Variations:
  • You can vary the strength as you wish – I found that this amount made a light tea that was not too bitter, but you may wish to experiment to find a strength that suits your taste.

Delicious and (somewhat) nutritious, these dandelion recipes are a win-win!


Your friends at Flowerblog


Flower Recipe: Flower Pot Cookies

Though (admittedly) you need to be dedicated to delicious treats to complete this recipe, the end results are totally worth it! Help Spring get a move on with these adorable Flower Pot Cookies! Images and content compliments of Sweet Tooth:

Helpful Tip #1: Instead of piping a border with stiff icing and then flooding the rest with a thinner consistency icing as I’ve done previously when using royal icing, this technique uses a medium consistency to do the whole thing. By waiting 20-30 minutes between each step, you end up with a layered effect that makes each petal look more 3D – I love it!
Helpful Tip #2: I baked the sugar cookie flowers with a shortened lollipop stick attached by a thin strip of cookie dough. To dye the sticks green I mixed a little bit of vodka and green food coloring and painted it on so nothing toxic touched the cookies.
Flower Pot Cookies
1. Make sugar cookie dough (I made a half batch) and store in fridge overnight.
2. Bake peanut butter cup cookies and allow to cool/harden overnight covered at room temperature.
3. Cut lollipop sticks to desired length.
4. Poke holes in peanut butter cup cookies with lollipop sticks so flowers will go in easily.
5.  Roll out, cut, and bake flower cookies with shortened lollipop sticks attached by small pieces of dough.
6.  Decorate flowers with royal icing.
7.  Assemble and enjoy!

So cute, so delicious!


Your friends at Flowerblog


Flower Recipe: Lemon Basil Flower Shortbread Cookies

The name may be long, but these cookies look oh-so-delicious! And totally worth it! We love this recipe from Cherry Tea Cakes, we hope you do too!

The initial peppery taste of the basil flowers in these cookies quickly gives way to their more subtle sweetness, easily balanced with the lemon to create a sweet and savory shortbread.
Cooking with the flowers of an herb is simple. Their flowers taste like the herb, only milder. Basil flowers taste like basil, just less dense in flavor. You can replace the basil in any recipe with basil flowers just be prepared to put in a ton more! I’d recommend them as a garnish!
Lemon Basil Shortbread

1 large egg, at room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup powdered sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1 or 2 T. lemon peel (to taste)
2 T. basil flowers or 1 ½ T. fresh basil leaves chopped
10 tablespoons unsalted butter (1 1/4 sticks), cold and cut into small pieces
1. To begin to make the shortbread, in a small bowl beat together egg and vanilla extract until yolk is broken up and evenly combined; set aside.
2. Combine flour, sugar, salt, and baking powder in the bowl of a stand mixer. Add butter and mix until mixture looks like sand. Add egg mixture and mix just until dough comes together. Add lemon zest and basil. Form into a flat, rectangular disk, wrap in plastic, and chill at least 1 hour.
3. Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/4 inch thick. Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate again for 15 minutes.
4. Cut each cookie into a small circle using either a cookie cutter or the rim of a glass.
5. Place on a baking sheet and cook until golden brown, about 8 minutes. Remove to a wire rack and let cool.
Simply divine!
Your pals at Flowerblog


Flower Recipe: Lavender Shortbread Cookies

This week roses can take a back seat–we’re celebrating our love for lavender! Images and content compliments of With a Grateful Prayer and a Thankful Heart:

The recipe calls for 2 Tablespoons finely chopped lavender. I read on another site that ‘a little goes a long way’, and too much will make your food taste like perfume and bitter. I scaled back to 1 Tablespoon and thought it was just right. 

One other note: the dough was a bit too sticky to roll out and cut with cutters. I even tried to put it through a cookie press. I decided to roll the dough into a log, then into colored sugar and slice into 1/4-inch rounds. It worked well.

I could notice the lemon flavor but the mint was undetectable so maybe I’ll add more next time.

And there will be a next time…
they were disappearing off of the cooling rack right before my eyes!

Lavender Shortbread Cookies
  • 1 1/2 cups butter, softened
  • 2/3 cup white sugar
  • 1/4 cup sifted confectioners’ sugar
  • 2 tablespoons finely chopped fresh lavender
  • 1 tablespoon chopped fresh mint leaves
  • 1 teaspoon grated lemon zest
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt

1. In a medium bowl, cream together the butter, white sugar and confectioners’ sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
2. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
3. Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
Amount Per Serving Calories: 186 | Total Fat: 11.6g | Cholesterol: 31mg

Simply delish looking!


Your friends at Flowerblog


Flower Recipe: Fried Yucca Flowers

fried yucca flowers

Images and content compliments of Hunter Angler Gardener Cook:


edible yucca flowers

This recipe may sound weird, and, well, maybe it is, but the structure of it is easy: It’s a tempura batter over a flower petal, fried for a couple minutes in hot oil. You can serve it with hot sauce, or by itself. The closest flavor substitute for a yucca flower would be the inner layer of leaves on an artichoke — the yellow leaves you can eat whole. You can also use squash blossoms here, too. If you cannot get mesquite flour, which is available online or at Whole Foods, you can skip it and use regular flour instead.

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: Serves 4 as an appetizer.

  • Petals from 12-15 yucca flowers
  • 1/4 cup all-purpose flour or rice flour
  • 1/4 cup mesquite flour
  • 1/4 cup corn starch
  • 1 cup sparkling water, ice cold
  • 1 egg yolk
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • Oil for frying
  • A chopstick or wooden skewer
  1. Set out a large wire rack with some paper towels underneath to drain the finished yucca petals.
  2. Pull the petals from the yucca flowers and snip off any part of the green base of the petal that might still be attached.
  3. Heat your oil in a fryer or a large, heavy pot to 360 degrees.
  4. Mix all the dry ingredients for the batter together in a large bowl. When you are ready to fry, mix in the egg yolk and then the ice cold sparkling water. Mix only enough to combine the ingredients; a few lumps are fine.
  5. Grab three yucca petals together in a stack, and dip them into the batter. Drop them into the hot oil one at a time, maybe 4-5 stacks per batch. Do not crowd the pot. Once they are all in the oil, use the chopstick to dislodge them from the bottom of the pot if the flowers have stuck there. Fry for 2-3 minutes, flipping once with the chopstick.
  6. Drain on the rack and finish with the rest of the flowers. Serve immediately with hot sauce.

fried yucca flowers


Your friends at Flowerblog


Flower Recipe: Violet Syrup

*Image compliments of Intoxicated Zodiac

In conjunction with February’s flower, we’ve discovered this lovely recipe for Violet Syrup compliments of herban lifestyle:

I love the deep purple hues of violets. These beautiful little flowers grow in abundance this time of year, so I took the opportunity to try out one of the recipes from Gibbons’ book, “Stalking the Healthful Herb.” According to Euell Gibbons, violets are “nature’s vitamin pill” containing 150mg of vitamin C per 100g of blossoms, three times the amount of that in oranges weight for weight.

1. Place 1 cup florets in a canning jar.


2. Cover the florets in 1 cup boiling water.


3. Let the mixture steep for 24 hours.

4. Strain out the violet blossoms.


5. Put the strained liquid into a sauce pan and add the juice of half a lemon, and 2 cups of sugar. Bring this to a boil, and cook it at a low boil for about 10 minutes.


6. Pour the syrup into a sterilized canning jar, and place it in the refrigerator.


According to Gibbons, ancient herbalists used violet syrup to cure epilepsy, pleurisy, jaundice, consumption, insomnia and more. He found that it had demulcent and expectorant properties, making it a tasty cough syrup. However, he recommends enjoying just for the pure pleasure of the taste, putting on pancakes, making drinks from it, or pouring some over shaved ice.


Your friends at Flowerblog


Flower Recipe: Candied Hibiscus Flowers

Enjoy this great recipe walkthrough compliments of the Cupcake Project:

Rather than throw away the hibiscus flowers that I had brewed into hibiscus tea, I saved them and let them do double duty as candy – hooray for less food waste*.  Candied hibiscus flowers are sweet and super crunchy and I could totally see an alternate universe where popcorn was weird and candied hibiscus flowers were the normal snack to munch on while watching a movie.

How to Make Candied Hibiscus Flowers

Hibiscus flower prior to candying.
  • Fresh edible hibiscus flowers (not hibiscus from the florist that could have pesticides all over it) or dried hibiscus flowers that have been steeped to make hibiscus tea
  • Enough egg white to coat the flowers (about 1 egg white for every 2 C of flowers)
  • Enough sugar to coat the flowers (about 1/2 C for every 2 C of flowers)
  1. Line a baking sheet with parchment paper.
  2. Brush flowers with a thin layer of egg white (You can dunk the flowers instead of brushing if you find that to be easier.)
  3. Place the sugar in a small bowl and gently roll the flowers in the sugar.
  4. Spread the flowers on the parchment paper.  The flowers can be really close together – just make sure that they aren’t touching.
  5. Bake at the lowest temperature your oven can be set at (mine is 170 F) for about 7 hours or until crispy.
  6. Store in an airtight container.


Your friends at Flowerblog


Flower Recipe: Chicken with Herbes de Provence

*Image compliments of cookingontheweekends.com

We love love love the scent of lavender here at Flowerblog, but did you know you can cook with it too? Well butter my butt can call me biscuit, we just happened to find a great lavender recipe the whole family can enjoy every day of the week! Just look for herbs de province at your local grocer and give this simple and delish recipe a go! Content compliments of What’s Cooking America:

Herbes de Provence – An assortment of dried herbs said to reflect those most commonly used in southern France. The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme.

Recipe Type: Chicken
Yields: 4 servings
Prep time: 10 min
Cook time: 30 min


4 chicken boneless breast halves (with skin)*
3/4 cup extra-virgin olive oil
1 tablespoon freshly-squeezed lemon juice
1 tablespoon Herbes de Provence**

* Do not remove skin until after baking, as the skin helps to retain moisture in the meat.


1. Place chicken breasts, single layer, into an ungreased 13×9-inch baking dish.

2. In a medium-sized bowl, combine olive oil and the herbes de Provence together. Pour marinade over chicken breasts. Cover and marinate at room temperature for 20 minutes or refrigerate to marinate longer (turning meat over several times).

3. Preheat oven to 350 degrees F. Bake, uncovered, 25 to 30 minutes or until a meat thermometer registers an  internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); baste several times during cooking.

4. Remove from oven and serve immediately.


Your flower-crazy friends at Flowerblog


Flower Recipe: Romano Basil Flower Crackers

I’ve seen packages of crackers made entirely out of parmesan in the grocery stores and simply loved the idea! But they were always a little pricy for my liking (6 bucks for 12 crackers? Pass.) Luckily I found this awesome recipe to make my OWN delectable cheese crackers and since I’m such a giving person, I thought I’d share with my friends at Flowerblog! Images and content compliments of cherry tea cakes.


1 1/4 cups finely grated Romano cheese or Parmesan Romano blend
3/4 cup all-purpose flour
1 tablespoon basil buds
1/4 cup cold unsalted butter, cut into bits
1 tablespoon plus 2 teaspoons water

1. Combine all ingredients into a food processor or blender. Pulse until it forms a coarse meal.
2. On a work surface, knead the dough until it is just combined. Form into a log about one inch in diameter. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice.
3. Preheat the oven to 375°F. Cut the dough into rather thin slices, arrange the slices 1 inch apart on wax paper. Cover with a second sheet of wax paper. Using a rolling pin, roll each piece until very thin.
4. Carefully move to parchment-lined baking sheets, and bake them in batches in the middle of the oven for 8 minutes, or until they are golden around the edges. Remove from heat and allow to cool long enough to be flipped over carefully.
5. Put the trays back in to the oven for another 5-7 minutes. Allow to cool slightly. Transfer the crackers carefully with a spatula to a rack, let them cool fully.


Your crazy-dedicated friends at Flowerblog

**If you have a tutorial you would like to see featured on our website, please email Flowerblog here**


Flower Recipe: Flowering Vidalia Onion

*Image compliments of Instructables

Happy New Year everyone! Ready to break those New Year’s resolutions to eat better with a great dish for your Super Bowl party (not that we really watch football, but who doesn’t love those commercials!)? Check out this awesome recipe from allrecipes.com for a Flowering Vidalia Onion. Trust us: it’s ok to cheat just this once.


  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • 1 egg, beaten
  • 1 cup milk
  • 1 large Vidalia or other sweet onion, peeled
  • 1/2 cup creamy salad dressing (such as Miracle Whip™)
  • 2 tablespoons prepared horseradish
  • 2 teaspoons ketchup
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 quart vegetable oil for frying


  1. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cayenne pepper, and thyme in a bowl, and set aside. Whisk together the egg and milk in a separate small bowl, and set aside.
  2. “Flower” the onion by cutting 1 inch off of the top of the onion, leaving the root intact. Make slices in the onion from top to bottom, 1/2 inch apart, making sure not to cut the roots. Gently separate the pieces of the onion making it look like a blossom. Dip the onion flower into the milk mixture, making sure to moisten all of the “petals”. Coat the flower with the seasoned flour, and gently shake off any excess flour. Place the onion onto a plate, and refrigerate for 45 minutes.
  3. Stir together the creamy salad dressing, horseradish, ketchup, paprika, 1/4 teaspoon salt, 1/4 teaspoon cayenne pepper, oregano, and 1/4 teaspoon black pepper to make the dipping sauce for the onion.
  4. Heat the frying oil in deep-fryer to 350 degrees F (175 degrees C).
  5. Fry the onion in the hot oil until the onion is tender on the inside, and crispy golden brown on the outside, 10 to 12 minutes. Drain upside down on a paper towel-lined plate for several minutes before serving with the sauce.
*Image compliments of stayseekim.tumblr.com


Your friends at Flowerblog

**If you have a tutorial you would like to see featured on our website, please email Flowerblog here**


Flower Recipe: Peppered Lavender Tenderloin Roast

Looking for a great meal for your family for the holidays or just because? We’ve got you covered with this great beef tenderloin recipe from What’s Cooking America! With this step-by-step entrée recipe, you’ll have the kids and the spouse asking for seconds!

Peppered Lavender Tenderloin Roast Recipe

Recipe Type: Entree
Yields: 6 to 8 servings
Prep time: 15 min
Bake time: 40 min

1 (3- to 4-pound) beef tenderloin roast
1 tablespoon extra-virgin olive oil
1 tablespoons whole black peppercorns
1 tablespoons whole white peppercorns
2 tablespoons fennel seeds
1 1/2 teaspoon dried thyme
2 tablespoons dried culinary lavender flowers

Trimming the tenderloin roast:

Bring the tenderloin roast to room temperature before cooking.

1. Trim the tenderloin of fat and silverskin.

Note: Silverskin is a silvery-white connective tissue. It doesn’t dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon. If you ask, your butcher will do this for you.

Trussing the tenderloin roast:

2. Once the tenderloin roast is trimmed, it no longer has any structure and will start to flatten out. As you want the meat as round as possible for even cooking and also for presentation, trussing is the key.

Use individual pieces of kitchen twine/string to truss the roast. Tie the kitchen string around the tenderloin roast with equal spacing between each truss. Tie the meat firmly, but not too tight. NOTE: I usually have my butcher do this for me.

3. Pat the beef dry with paper towels (this is important as surface moisture will interfere with good browning). Lightly oil outside of the roast.

4. In a  coffee grinder, blender or food processor, coarsely grind the black peppercorns, white peppercorns, fennel seeds, thyme, and lavender flowers; rub mixture all over the meat. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight (preferably).

Searing the tenderloin roast:

5. Heat a large cast-iron frying pan over high heat. Without adding any cooking fat, sear the roast on all sides (about 3 rotations, approximately 1 minutes each).NOTE: Resist the temptation to constantly turn the beef from side to side and you’ll be rewarded with a beautifully browned crust. When browned, immediately remove from heat.

By browning the meat’s proteins and sugars, you are enhancing the meat’s flavor even more. NOTE: The tenderloin roast that I cooked was approximately 5 pounds and wouldn’t fit in my fry pan. I used my large cast-iron griddle to sear it. It worked great!

Roasting the tenderloin roast:

6. Preheat oven to 450°F.

Tenderloin, like other lean cuts of meat, are best roasted at a high heat rather than baked at lower temperatures. Flavor comes from the browning, not from fat slowly melting into the meat.

7. Place the seared roast in a large baking pan or roasting pan and bake, uncovered. Roast in oven approximately 20 to 40 minutes (depending on size of your roast) until a meat thermometer registers desired temperature (see below). NOTE: Turn tenderloin over halfway through cooking for even browning.

Rare – 120°F
Medium Rare – 125°F
Medium – 130°F

8. When the tenderloin roast is cooked to your liking, remove from oven, and transfer onto a cutting board; cover with a tent of aluminum foil and let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

When ready to serve:

9. Cut the roast into 1/2-inch slices. Transfer onto a serving platter and serve immediately with any accumulated juices. Enjoy!


Your passionate petal fans at Flowerblog

**If you have a tutorial you would like to see featured on our website, please email Flowerblog here**


Strawberry Broco-Flower Salad

Prepare to have your mind blown Flower Fans: broccoli is in fact a flower! And a delicious one of you ask the staff at Flowerblog.

Got a holiday party or potluck coming up and you’ve been asked to bring a salad? Move over Iceberg lettuce, we’ve got a tasty and easy-peasy alternative to the traditional salad: the Strawberry Broco-Flower Salad compliments of All Recipes!


  • 1 1/2 cups chopped fresh broccoli
  • 1 1/2 cups chopped fresh cauliflower
  • 1/2 cup shredded carrot
  • 5 fresh strawberries, sliced
  • 1/4 cup slivered almonds
  • 1/4 cup raspberry vinaigrette


  1. Combine the broccoli, cauliflower, carrot, strawberries, almonds, and vinaigrette in a large bowl; toss to coat evenly.
  2. Serve immediately with delight!


Your flower-crazy friends at Flowerblog

**If you have a tutorial you would like to see featured on our website, please email Flowerblog here**


Sausage Flowers

The perfect hors d'oeuvre for your holiday party!

The holidays are a time of festivity, where friends and family come together to enjoy each other’s company. And eat delicious foodstuffs (let’s not kid ourselves here). So impress even stuffy Uncle Marty with this awesome recipe for Sausage Flowers (images and content compliments of allrecipes)!


  • 1 pound ground Italian sausage
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Colby cheese
  • 1 cup salsa
  • 24 (3.5 inch square) wonton wrappers
  • 3/4 (16 ounce) container sour cream
  • 1 bunch green onions, chopped


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a miniature muffin pan.
  2. Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat.
  3. Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt. Stir in salsa.
  4. Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper.
  5. Bake 10 minutes in the preheated oven, or until wonton edges begin to brown.
  6. Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with green onions and enjoy!


Your crazy-dedicated friends at Flowerblog

**If you have a tutorial you would like to see featured on our website, please email Flowerblog here**


Candied Flowers: Carnations

Candied flowers are great for topping baked goods like cupcakes, pies, and of course cakes! Carnations are often used in dessert recipes because they are surprisingly sweet.

To prepare the carnations for eating, cut the bloom off of the white base of the flower—the base of the carnation tastes bitter, making it less appealing for yummy treats. Dianthus (mini Carnations) has a light clove-like or nutmeg scent and is also a great addition to recipes. Make sure you thoroughly (but delicately) wash your carnation blooms to remove pesticides before cooking.

Here’s a great and easy recipe for making your own Candied Flowers (images and recipe compliments of Our Italian Kitchen):

Sugared Flowers


  • Egg whites from 1 large egg or 2 medium eggs
  • 10 Carnation flower buds
  • 1 tsp Vanilla
  • Caster sugar (if you don’t have caster sugar, put granulated sugar into a food processor to acquire finer granules)

1. Combine egg white(s) with vanilla.

2. Clean and prep carnations.

3. Thoroughly brush each bud with the egg white mixture.

4. Sprinkle with sugar until well-covered and let sit for 2-3 minutes.

5. Shake off excess sugar and let dry for at least 2 hours.

6. Top off your tasty treats with your candied carnations! Delish!

Got a great flower recipe? Send us some of your own flower recipes and we will post them on our site for everyone to enjoy! Until next week flower fans!


Your friends from Flowerblog

**If you have a tutorial you would like to see featured on our website, please email Flowerblog here**


Flower Recipe: Ricotta Stuffed Zucchini Flowers with Tomato Sauce (images and recipe compliments of cook-eat-love)

For the filling:

  • 1-1/2 cups of Ricotta cheese
  • 1/2 cup Grated Parmesan cheese
  • 1/2 tsp Ground pepper
  • 1 tsp Seasoning salt
  • 3 tbs Minced fresh basil or 1 tsp -dried basil
  • 1 teaspoon finely grated lemon zest
  • 1 clove of minced garlic

Mix Ricotta with Parmesan, basil, garlic, and lemon zest. Season to taste. Fill a zip lock bag with cheese mixture.

Cut a tip off the bag large enough to squeeze out the cheese mixture.  Being very careful not to tear the flower, gently squeeze the cheese mixture into each zucchini flower.

Put these in the refrigerator and let them cool.

For the batter:

  • Vegetable oil, for frying
  • 2 large egg yolks
  • 1 cup cold  water
  • 1 cup all-purpose flour
  • Salt and pepper


Pour about 3 inches of oil in a deep pan and heat to 375 degrees F.

Beat the egg yolks and pour in the cold water; mix to combine. Add the flour and mix until the batter is like a thick pancake batter. Dip 2 or 3 zucchini flowers (depending on the size) at a time in the batter to coat completely.  Fry the flowers in the hot oil for 2-3 minutes until crisp and a nice golden brown. Drain the fried flowers on a plate or cookie sheet with paper towels, season with salt and pepper while they are still hot. Keep on doing this until they are all done.

Once you are done place them 2 or 3 on a place and gently pour some really nice tomato sauce on top. Sprinkle with some finely grated Parmesan cheese.



Your friends at Flowerblog

**If you have a tutorial you would like to see featured on our website, please email Flowerblog here**

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