My list of recipes to try is very very... very long.
I don't try to count the number of things on my to-do list. It tends to send me into a funk.
More often than not I buy all the ingredients for one thing, and then change my mind and make something completely different instead.
I had all of the ingredients ready to make Tres Leches cupcakes, and this lavender cheesecake was forgotten on my to-do list from about January.
I'd been putting the cupcakes off for days and then suddenly I just went downstairs and made this instead. No warning. No reason why.
Afterwards when I looked for a reason to rationalize, it dawned on me. Easter.
Now while this may not be the most popular dessert with kids since lavender really isn't a taste we come out of the womb craving, it certainly is eye catching and different.
So if you're looking for something unique this Easter holiday (or spring) check this out.
As for me, I'm off to bookmark 800 new recipes and put off making the homemade graham crackers I bought the ingredients for back in October.
I know. I know. You just don't know what to do with me.
Lavender Honey No-Bake Cheesecake
Servings: 1 9-inch cheesecake
1 1/2 cup crushed graham crackers
5 Tbsp butter (melted)
3 Tbsp lavender (crushed)
4-5 Tbsp boiling water
3/4 cup honey
8 oz cream cheese (room temperature)
1 1/4 cups heavy cream
Mix crushed graham crackers and melted butter in a bowl into combined. Press evenly into a 9-inch spring-form pan. Refrigerate for at least 30 min. Place crushed lavender in a small bowl and pour boiling water on top. Let sit for at least 5 min but not more than 15. Strain liquid into a larger bowl and discard lavender pieces. Place cream cheese and honey in bowl with lavender liquid and beat at medium speed until well combined. Pour heavy cream into a separate bowl and beat (start on low speed getting higher as you go) until it forms whipped cream. Fold whipped cream into cream cheese mixture and mix gently until combined. Pour mixture into chilled spring-form pan and smooth top with spatula. Refrigerate for at least 2 hours or overnight. Serve and enjoy. Cheesecake is best kept in refrigerator until ready to serve.
Recipe adapted from: Living in Season