Debbie Harrys
I am increasingly in appreciation of lavender. We take it for granted perhaps; it is a color more than an ingredient, a scent more than a taste. It is the stuff in the soap in your kitchen, it fills fields in California, France, and the plant is used for borders and fill for parkways, orchards.
But for all that, you can cook with the stuff.
If you grow it in a pot, or see it in a market, or ask to “borrow” some from your neighbor, I’d like you to try a recipe out I call Debbie Harrys.
Really it is just a slight tweak on a good Blondie recipe, which has a profound and delicious change in taste.
There are a lot of recipes out there for Blondies out there, and a lot of them seemed like the real thing, only to find that there is little things wrong with them. Too cakey perhaps, too dry, etc.
So I recommend this recipe up on the Food Network website. But here is where the tweaks start to come in. First, I only put in only white chocolate chips. Second, right before I place the batter in the pan, I slowly add 2 tablespoons of lavender flowers in. I add them in thirds stirring each well in to incorporate. You are using only the purple flowers here, no leaves, no stems.
So what do I get if I bake this you ask? Well it chewy and there is the sweetness of the white chocolate chips, but then there is the amazing mouthfeel experience from the lavender. Coating, dare I say perfuming every bite.
So they are not Blondies, they are a little punk from all that flavor, and those flecks of purple. Debbie Harrys.
