Prep Time: 20 minutes
Cook Time: 35-40 minutes for silicone mold or 55-60 minutes for prepared 9x9 pan
For Honey Cream Cheese Filling:
1/2 cup honey
1 cup of confectioners sugar
8 oz. cream cheese, softened
2 TBSP. unsalted butter, softened
1 tsp. pure vanilla extract
For Lavender Tea Cakes:
1 cup sugar
1 stick unsalted butter
1 lg. egg
1 egg white
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup milk
2 TBSP. lavender, finely chopped
1 tsp. pure vanilla extract
*optional zest of 1 lemon or orange
For Chocolate Dip (optional)
1/2 bag of semi-sweet or milk chocolate chips
Honey Cream Cheese Filling:
Cream honey, cream cheese and butter together in medium size bowl. Once combined, add in vanilla extract followed by slowly adding in confectioners sugar. Scrape down bowl in between adding more confectioners sugar to make sure mixture is combined well. Once confectioners sugar is incorporated, cover bowl with plastic wrap and place bowl in refrigerator until ready to use. Prior to using, let sit on counter to be brought to room temperature, so that it is easier to spread.
Lavender Tea Cakes:
Preheat oven to 350 degrees
In large bowl, mix all dry ingredients together -- flour, baking soda, baking powder, salt,
With a hand mixer set at med./high speed, cream together butter and sugar. Once combined, slowly add in one lg. egg. Once combined, add the egg white, followed by the vanilla extract and then milk. Make sure to scrape down sides of bowl when mixing and combining ingredients. Then, slowly add in dry ingredients, again stopping in between to scrape down sides. Once combined, stir in finely chopped lavender and optional zest of lemon or orange.
Pour batter into silicone mold or 9x9 pan, which has been sprayed with cooking spray.
Bake at 350 degrees for 35-40 minutes for silicone mold and 55-60 minutes for prepared loaf pan. Tea cakes are done when you can insert a toothpick into center and comes out clean. Remove from oven and let sit for 5 minutes in mold or loaf pan to cool, before transferring to wire rack to continue to cool.
Once cooled, add cream cheese filling between two tea cakes, or simply spread on top. Or, if you plan to dip in chocolate, do this before adding filling into center.
Chocolate Dip for Tea Cakes:
Put chocolate chips into glass measuring cup and in intervals of 30 seconds each, microwave on high. In between, stop and stir to combine. Once fully melted, pour into silicone mold if you used for baking tea cakes, or simply dip the tops of tea cakes into the chocolate. Place on baking sheet lined with wax paper and put in refrigerator to chill. If using a silicone mold, add chocolate and then put cooled tea cakes on top. Then, place mold in refrigerator for 1 hr. to set.
You can also find other great recipes at Dairy Pure including kid-friendly meals, desserts, beverages, appetizers, and more. Click here to browse the recipes now -- http://www.dairypuremilk.com/recipes/.
Purple Monkey Milkshake
I made the Purple Monkey Milkshake for the girls, and they went ape crazy! :-) Besides it being so tasty, I loved that is was quick and easy to make, so this is sure to become one of my go-to treats for the girls this upcoming summer when they are looking for a cool refreshing drink, that is healthy for them. Shh, don't tell them that. :-)
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Disclosure: I was sent a sample from Dairy Pure in order to write up an honest review. All views shared are mine and mine alone.