Do you remember the excitement of classroom Valentines when you were in elementary school?  As cheesy as they were, those cute little cards with an occasional Valentine candy attached always made me so happy! OK, I'll admit it...I was mostly excited about the candy. But also, in my elementary school brain, those Valentines told me that my classmates liked me enough to give me a silly card! And don't you remember that, for a few days at least, everyone seemed to get along?

Saint Valentine is the patron saint of lovers, and while I certainly have nothing against a holiday celebrating romantic love, I say we should expand the concept of Valentine's Day to include expressions of love to all those we hold dear -- lovers yes, but also friends, coworkers, neighbors, the barista at the coffeeshop...everyone!  There's just something about an outward expression of affection that is so healing, so affirming. Even something as small as a classroom valentine. Or a few homemade cookies or candies (see below).  After the last few years, I think we could all use a little extra love, don't you?

This newsletter has a few ideas for small gifts to make and give for Valentines Day.  There are also some great gift ideas in our online shop -- bath bombs, gift bags, gift boxes, sachets, neck wraps, etc.  Perfect pampering gifts for someone who could use a little extra love. 

Happy Valentine's Day Friends! I hope your day is full of love!

Lavender and Chocolate

Chocolate and lavender is another one of my favorite combinations! Chocolate lavender brownies, fudge, ice cream, truffles and of course hot chocolate! There are so many ways to use this decadent combo!  Here are a few!

Lavender & Sea Salt Chocolate Chunk Cookies

Ingredients

• 3/4 cup Unsalted Butter, at room temperature 1.5 sticks
• 3/4 cup Light Brown Sugar packed
• 1/4 cup Granulated Sugar
• 1 Egg at room temperature
• 2 tsp Vanilla extract
• 2 cups All-Purpose Flour
• 2 tsp Cornstarch
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1.5 tsp Dried Culinary Lavender Buds 
• 1 1/2 cups Semi-Sweet Chocolate Chunks or chocolate chips
• Course Sea Salt for sprinkling

Instructions

1. In a large bowl with hand mixer or in stand mixer with paddle attachment, beat the butter, brown sugar, and sugar on medium speed until light and fluffy, about 2 minutes.
2. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
3. In a separate bowl, combine flour, cornstarch, baking soda, salt and lavender. Add to the wet ingredients, and beat on low until combined.
4. Add in the chocolate chunks and mix to combine evenly.
5. Cover dough with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days.
6. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes.
7. Preheat oven to 350 degrees, line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
8. Roll dough into about 1″ balls using your hands. Space about 2″ apart on the baking sheets.
9. Bake for 10-12 minutes, until lightly golden brown around the edges. Immediately sprinkle with sea salt once removed from oven before cooling.
10. Cool for 5 minutes on the baking sheet, then transfer cookies to a cooling rack to cool completely.

Recipe by winealittlecookalot.com​​

Lavender Chocolate Kisses

Meringue is the secret to these sweet, fudgy, lavender-scented candies. Easy, quick, and delicious, they make a perfect homemade gift.

Ingredients

• 4 egg whites, at room temperature
• ¼ teaspoon cream of tartar
• 1 teaspoon pure vanilla extract
• ½ cup unsweetened cocoa powder
• ¾ cup Lavender sugar 

Directions

1.  Preheat oven to 200 degrees F, with the rack in the center of the oven
2. Line baking sheets with parchment paper or aluminum foil.
3. In a large mixing bowl, beat egg whites, cream of tartar, vanilla, and salt together until foamy
4. Sift together the cocoa and 2 tablespoons of the lavender sugar and set aside.
5. Add remaining lavender sugar to the egg white mixture, a tablespoon at a time.  Beat well after each addition, making sure the sugar is dissolved.  Continue to beat until mixture is glossy and makes stiff peaks.
6. Sift the cocoa/sugar mixture over the meringue.  Using a spatula, gently fold in the cocoa mixture, just until it is blended.
7. Spoon the meringue mixture into a pastry bag fitted with a ½ inch star tip.
8. Place 1-inch meringue “kisses” onto the lined cookie sheets. (Alternatively, drop the meringue from a tablespoon onto your baking sheet.)
9. Bake the meringues for 1 ½ hours.  The meringues are done when they are crisp and firm to the touch.
10. Turn off the oven and leave the meringues in the oven for another hour to finish drying.
11. Store, covered tightly, in a dry place.

(Recipe by Kathy Gerht from Discover Cooking with Lavender)

Chocolate Lavender Fondue