Ok, after all of these easy no fuss recipes this week, its time to get inspired to get off our easy livin' butts and cook something with lavender that is a little bit more involved than throwing something in a slow cooker. Check out these amazing madeleines from Donna Hay!

I love this blog for so many reasons. The international vibe of the cooking being my primary crush. But these lavender spiced honey madeleines are definatley not your average cookie, and they are so beautiful too. Since we eat with our eyes before we taste with our mouths, I can't wait to try these. 

Give her blog some love and check out the recipe HERE. 

Have a great weekend! 

Did you ever see the recipe on this blog for our Kitchen Sink Cookies? They are oh so good. I love them because they are packed full of healthy ingredients like omega 3's and lots of protein.  I am such a cookie lover, and these kitchen sink cookies are seriously my favorite. Since I'm a cookie person, I realized that I needed to start baking healthier versions of all of my favorites. This meant, less butter, less sugar, and more healthy ingredients added. Today we are featuring an adapted version of our beloved kitchen sink cookie recipe. I'm simply calling these Healthy Cookies. They are full of healthy ingredients, but also lower in fat and sugar than a traditional cookie. They have several kinds of fruit, flax, and nuts. You can munch on these and actually feel good about it! They will fix your cookie craving and do it in a way that is not completely bad for you. Enjoy!

Ingredients

1 mashed banana

3/4 cup white sugar

3/4 cup brown sugar

1/2 cup butter room temp

2 eggs

1 teaspoon vanilla

1/8 cup flax

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoon baking soda

2 cups rolled oats

2 cups Cornflakes or Branflakes 

1 cup coconut 

1 cup chopped nuts (walnuts or pecans)

1/2 cup raisins 

1/2 cup semi-sweet chocolate chips

Bake at 350 degrees for 10 minutes. You want them just barely golden on the outside edge. If you use a cookie scoop, you should get about 45 cookies from this recipe. 

In keeping with our post from earlier this week, I thought today it would be fun to feature some bloggers who are doing an amazing job utilize lavender sugar in their baking. 

The first recipe are these lemon tea cookies from Everyday Dishes are perfection. Remember how we discussed how great lavender is when balanced with a bright citrus flavor? Well these guys are doing it deliciously. 

Our other tip was pairing lavender with dairy. This Lavender Honey Posset from The Adventure Bite is simply wonderful! Its right up our alley because they've made an extremely simple recipe feel fancy and fun. 

Go support these amazing bloggers and try your hand at baking with lavender sugar today!

Macarons can be one tough cookie. They are fickle and finicky and many things can go wrong while baking them. But never fear, with just a few simple tips, you can easily master these delicious and oh so trendy cookies. 

Start with aged egg whites. What does this mean? Leave your cracked eggs in a covered container for up to three days. This dehydrates them, so you have a stable and firm meringue. 

Your almond meal should be fine enough that you can sift it through a sieve. Most store bought almond flours are too course. The easiest fix? Give it a quick pulse through a food processor and you should be good to go. 

Liquid food coloring will alter the recipe more than you'd think. Make sure you use gel food coloring so your recipe stays true to its original balance. 

Once you've piped your macarons onto your baking sheet. I love to tap my baking sheet on the edge of the counter harshly to work out any remaining air bubbles. 

To prevent cracks in while baking, allow your piped macarons time to dry before backing. I suggest waiting at least 30 minutes, then just touch the top with your finger and if nothing sticks, you are good to go. 

Hopefully these tips gave you one or two ah-hah! moments. You can find Peggy's famous LAVENDER LEMON MACARON RECIPE HERE. Happy baking!