Lavender Mint Dream Cheesecake

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Don’t you agree that Lavender Mint Dream Cheesecake sounds so decadent? Or should I say dreamy?

I have a few favorite desserts and cheesecake is one of them. I admit this recipe was a bit of a challenge. It took a couple of times to get the taste of the Lavender Mint Dream the way I wanted it to have. This is a very mild recipe with just a touch of the Lavender Mint Dream present.

I selected the Lavender Mint Dream for this recipe as lavender pairs really well with baked goods. I enjoy using it in small amounts by itself when baking as it can be very overpowering. But here, combined with the peppermint and chamomile in my Lavender Mint Dream, it has the perfect balance.

Part of the success is in using a lot of tea for a small amount of water and letting it steep longer than you would when drinking a cup. I use both the liquid and the softened herbs in the recipe to get the flavor I wanted. My first go at it was with just the liquid and it really was not as strong a taste as I wanted. The herbs also give texture and color to the cheesecake too that I find perfect for this time of year.

Create the recipe, make a pot of tea, and take it all outside to enjoy the view and sounds of a warm summer night.

Lavender Mint Dream Cheesecake

Makes an 8” cheesecake

 

Lavender Mint Dream prepared tisane

2 ½ Tablespoons Lavender Mint Dream

¼ cup Hot Water

Instructions:

  • Place Lavender Mint Dream in glass measuring cup
  • Pour the hot water over the tea
  • Stir and let steep until cool, about 30 minutes
  • Set aside for use in recipe below

Crust

2 cups crushed Graham Crackers (I use Gluten-Free ones here)

¼ cup Ghee or Butter, melted

1 Tablespoon of Steeped Lavender Mint Dream (liquid and herbs)

Filling

2 packages Cream Cheese, softened

2/3 cup Coconut Sugar

2 teaspoon Gluten-Free Flour

½ teaspoon Pure Vanilla Extract

2 ½ Tablespoons Steeped Lavender Mint Dream (liquid and herbs)

2 Eggs, set out to bring closer to room temperature

Instructions:

  • Preheat oven to 375° (350° if you have a dark springform pan like mine)
  • Crush the graham crackers and melt the butter or ghee
  • In a medium bowl, combine graham crackers, melted butter, and steeped tea
  • Blend until the graham crackers have absorbed all the liquid
  • Press into the bottom and 1” up the sides of the pan
  • Set aside
  • In a large bowl, combine the cream cheese and coconut sugar
  • Blend until well combined and then some
  • Blend in the flour, vanilla, and Lavender Mint Dream
  • Add the eggs and combine well
  • Pour the filling into the pan
  • Place in the oven for 30-40 minutes, checking at 30 minutes, until the cheesecake is mostly set with a little wobble in the center
  • Remove from oven and set pan on a wire rack
  • Cool for 30 minutes and remove springform
  • Cool completely then cover and refrigerate for 4 hours

Fireside Evenings Hot Toddy

Ready to expand your tea drinking?

On a whim this weekend, well really it was after a very disappointing Moscow Mule during dinner out, I decided to make a version of a hot toddy when we got home. A hot toddy is generally a combination of hot water, lemon, honey, and alcohol. Earlier this winter I was introduced to tea hot toddies at a happy hour but hadn’t made one at home.

Putting together this simple recipe I had two thoughts.

Why haven’t I made these already?

and

What else can I make using my teas?

The recipe below is how I created my Fireside Evenings Hot Toddy. Look for more recipes in the future that combine Leaf & Twig teas for more delicious ways to enjoy them.

 

Fireside Evenings Hot Toddy

1 heaping teaspoon Fireside Evenings Tea

1 cup Hot Water

1/2-3/4 shot of Honey

1/2-3/4 shot of Vodka (I used Tito’s)

  • Place Fireside Evenings Tea in a French press or tea strainer
  • Add 1 cup of hot water
  • Steep for 5 minutes
  • Stir in Honey and Vodka
  • Enjoy while hot

 

Citrus Bliss Breakfast Muffins

Have you tried using tea in your recipes? It can turn an OK recipe into something special. For Mother's Day this Sunday, we are making these lovely gluten-free muffins for breakfast. By steeping our Citrus Bliss tea in a small amount of water, we get a strong flavor for adding into our recipe.

This is an easy and delicious way to surprise Mom on Sunday or to treat yourself to something out of the ordinary. Be sure to order your own Citrus Bliss tea before the weekend sneaks up on you!

Citrus Bliss Breakfast Muffins

Makes 12

2 heaping Tablespoons Citrus Bliss tea

¼ cup Hot Water

1 Tablespoon ground Flaxseed

3 Tablespoons Water

1 ¼ cups Almond Milk

¼ cup + 2 Tablespoons Unsweetened Applesauce

½ teaspoon pure Vanilla Extract

2 ½ cups Gluten-Free All-Purpose Flour Blend (I have used Bob’s Red Mill’s and King Arthur Flour brands in this recipe successfully)

1/3 cup Coconut or Date Sugar

3 teaspoons Baking Powder

1/3 cup Rolled Oats

½ teaspoon (or less) Himalayan Salt

Directions:

  • Preheat oven to 350 degrees
  • Steep Citrus Bliss tea in 1/4 cup hot water for 10-15 minutes
  • Combine flaxseed and water in a small bowl and set aside for 5 minutes
  • In a large bowl, combine almond milk, applesauce, and vanilla extract with a whisk
  • Add in the flaxseed mixture and the tea (including the tea itself)
  • With a wooden spoon, stir in the dry ingredients
  • LIghtly grease muffin tin with a small amount of coconut oil
  • Divide batter between muffin tins
  • Bake for 20 minutes of until a toothpick comes out clean
  • Remove from oven and allow to cool for 1-2 minutes
  • Remove from tins and place on a paper towel, plate, or wire rack to cool before serving