♥ |
| If I were a woman I'd wear coffee as a perfume. -Van Druten, John William |
Petitgrain Sur Fleur Neroli Shortbread
Heat oven to 350 degrees Fahrenheit. Line a cookie sheet with
parchment paper and set aside.
1 cup unsalted butter, softenend
4 drops White Lotus Aromatics' bergamot organic, Italy essential
oil
10 drops White Lotus Aromatics' petitgrain sur fleur neroli,
Morocco essential oil
3/4 c firmly packed light brown sugar
2 1/4 cups sifted cake flour or 2 cups sifted unbleached flour
Cream the butter with the brown sugar and drop in the essential
oils and blend until fluffy. Slowly add in flour by spoonfuls and
blend well. Wrap dough in parchment or waxed paper and put it
into the refrigerator for at least an hour or until thoroughly chilled.
Roll out the dough about 1/4 inch thick and cut into triangles and
place onto parchment paper lined cookie sheet and bake for 12-15
minutes. Serve with hot tea or coffee for dunking. Baked shortbread
can be kept frozen for up to 6 months.
Orange Summer Cake with Orange Blossom Icing
(for six)
This is a small cake that will feed six, and even eight if the pieces
are cut small enough. The orange blossom absolute in the icing
carries through the entire flavor experience of the cake. Bon appètit!
7 tablespoons unsalted butter
1 cup cake flour or all-purpose flour
¾ cups sugar
2 eggs
5 drops White Lotus Aromatic's bitter orange Ivory Coast
essential oil, or 5 drops White Lotus Aromatic's organic red
mandarin, Italian essential oil
½ tsp vanilla extract or vanilla tincture in organic alcohol
1 ¼ tsp baking powder
1/8 tsp salt
2/3 cups milk or heavy whipping cream
Preheat oven to 350 degrees Fahrenheit. Place a piece of parchment
paper on the bottom of your cake pan so that it fits exactly. Butter
the sides of the cake pan as well as the parchment paper and dust
with flour. In a bowl, mix together the flour, baking powder and salt.
In a separate bowl with an electric mixer, or in your Kitchen Aid,
cream the butter until smooth, then slowly add in the sugar, then
the eggs, the orange eo and the vanilla. Mix for 3 or 4 minutes. With
the mixer on, alternate blending in the flour and then the milk,
until all ingredients are combined, and mix until smooth. Pour the
batter into the prepared cake pan and cook for about 20-25 minutes
until done. Cool.
While the cake is baking, clean up your mixer or Kitchen Aid and
begin the icing.
1 cup granulated sugar
1 cup heavy cream
2 tblsp cream cheese, cut into small pieces
1 stick unsalted butter, softened and cut into small pieces
1 drop White Lotus Aromatic’s Orange Blossom Absolute, Tunisian
1 tsp vanilla extract or vanilla tincture in organic alcohol
Mix the sugar and heavy cream until the sugar dissolves, but not so
quickly the cream whips up. While still mixing, add in small pieces
of the cream cheese until incorporated, then do the same with the
butter. Add the Orange Blossom Absolute and vanilla and whip
until well mixed. The icing should be well blended and thinner
than a regular frosting. Place the icing into the refrigerator until
the cake cools.
Once the cake is cooled, pour or glop the icing onto the center of
the cake and spread the icing outward. Serve with iced lavender
Earl Grey tea or, if you’re feeling a little adventurous, with shots of
Hangar One Mandarin vodka.
Essential oils and absolutes are very concentrate so do not be
tempted to add more than what this recipe indicates. In this case,
more is not better.
A photo of this cake was not included because it was eaten before
the photographer arrived!
Heat oven to 350 degrees Fahrenheit. Line a cookie sheet with
parchment paper and set aside.
1 cup unsalted butter, softenend
4 drops White Lotus Aromatics' bergamot organic, Italy essential
oil
10 drops White Lotus Aromatics' petitgrain sur fleur neroli,
Morocco essential oil
3/4 c firmly packed light brown sugar
2 1/4 cups sifted cake flour or 2 cups sifted unbleached flour
Cream the butter with the brown sugar and drop in the essential
oils and blend until fluffy. Slowly add in flour by spoonfuls and
blend well. Wrap dough in parchment or waxed paper and put it
into the refrigerator for at least an hour or until thoroughly chilled.
Roll out the dough about 1/4 inch thick and cut into triangles and
place onto parchment paper lined cookie sheet and bake for 12-15
minutes. Serve with hot tea or coffee for dunking. Baked shortbread
can be kept frozen for up to 6 months.
Orange Summer Cake with Orange Blossom Icing
(for six)
This is a small cake that will feed six, and even eight if the pieces
are cut small enough. The orange blossom absolute in the icing
carries through the entire flavor experience of the cake. Bon appètit!
7 tablespoons unsalted butter
1 cup cake flour or all-purpose flour
¾ cups sugar
2 eggs
5 drops White Lotus Aromatic's bitter orange Ivory Coast
essential oil, or 5 drops White Lotus Aromatic's organic red
mandarin, Italian essential oil
½ tsp vanilla extract or vanilla tincture in organic alcohol
1 ¼ tsp baking powder
1/8 tsp salt
2/3 cups milk or heavy whipping cream
Preheat oven to 350 degrees Fahrenheit. Place a piece of parchment
paper on the bottom of your cake pan so that it fits exactly. Butter
the sides of the cake pan as well as the parchment paper and dust
with flour. In a bowl, mix together the flour, baking powder and salt.
In a separate bowl with an electric mixer, or in your Kitchen Aid,
cream the butter until smooth, then slowly add in the sugar, then
the eggs, the orange eo and the vanilla. Mix for 3 or 4 minutes. With
the mixer on, alternate blending in the flour and then the milk,
until all ingredients are combined, and mix until smooth. Pour the
batter into the prepared cake pan and cook for about 20-25 minutes
until done. Cool.
While the cake is baking, clean up your mixer or Kitchen Aid and
begin the icing.
1 cup granulated sugar
1 cup heavy cream
2 tblsp cream cheese, cut into small pieces
1 stick unsalted butter, softened and cut into small pieces
1 drop White Lotus Aromatic’s Orange Blossom Absolute, Tunisian
1 tsp vanilla extract or vanilla tincture in organic alcohol
Mix the sugar and heavy cream until the sugar dissolves, but not so
quickly the cream whips up. While still mixing, add in small pieces
of the cream cheese until incorporated, then do the same with the
butter. Add the Orange Blossom Absolute and vanilla and whip
until well mixed. The icing should be well blended and thinner
than a regular frosting. Place the icing into the refrigerator until
the cake cools.
Once the cake is cooled, pour or glop the icing onto the center of
the cake and spread the icing outward. Serve with iced lavender
Earl Grey tea or, if you’re feeling a little adventurous, with shots of
Hangar One Mandarin vodka.
Essential oils and absolutes are very concentrate so do not be
tempted to add more than what this recipe indicates. In this case,
more is not better.
A photo of this cake was not included because it was eaten before
the photographer arrived!
© Copyright 2006 - 2010 ~ Le Parfumeur Rebelle All Rights Reserved
| To share your scented recipes, please contact LPR editors |