Get ready to be transported to a world of sweet and savory delights with our 20 Floral Teleflora Recipes! As the seasons change, the beauty of flowers takes center stage in our kitchens. From cakes and cookies to teas and tarts, we’ve curated a collection of recipes that showcase the unique flavors and aromas of different flowers. Imagine indulging in the subtle sweetness of rose petal infused honey cake or sipping on a refreshing glass of lavender lemonade with edible flowers. Each recipe has been carefully crafted to highlight the distinct characteristics of its floral star, from the delicate charm of chamomile to the bold statement of marigold.
In this article, we’ll take you on a culinary journey through the world of flowers, sharing our favorite recipes and tips for incorporating these gorgeous blooms into your cooking. Whether you’re a seasoned chef or a curious home cook, you’ll find inspiration in our collection of floral delights.
Rose Petal Infused Honey Cake
This cake is a romantic twist on the classic honey cake, infused with the subtle flavor and aroma of rose petals. Perfect for special occasions or as a sweet treat any time of the year.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/4 cup (50g) honey
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 2 large eggs, at room temperature
– 1 tablespoon rose petal syrup or dried rose petals
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and honey until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the rose petal syrup or dried rose petals.
6. Pour batter into prepared pan and smooth top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cooking Time: 35-40 minutes
Lavender Lemonade with Edible Flowers
Brighten up your summer with this refreshing and fragrant twist on classic lemonade, infused with the soothing essence of lavender and garnished with edible flowers.
Ingredients:
– 2 cups freshly squeezed lemon juice
– 1 cup sugar
– 4 cups water
– 1/4 cup dried lavender buds
– Edible violas or pansies for garnish
Instructions:
1. In a large pitcher, combine lemon juice and sugar. Stir until the sugar is dissolved.
2. Add water to the pitcher and stir well.
3. In a small saucepan, bring 1/4 cup of water to a simmer. Remove from heat and add dried lavender buds. Let steep for 10-15 minutes or until the mixture has cooled slightly.
4. Strain the lavender infusion into the lemonade pitcher. Stir gently to combine.
5. Chill the lemonade in the refrigerator for at least 30 minutes.
6. Just before serving, garnish with edible violas or pansies.
Cooking Time: None
Hibiscus and Mint Iced Tea
This sweet and tangy tea is perfect for hot summer days. The hibiscus adds a fruity flavor, while the mint provides a refreshing twist.
Ingredients:
– 1 cup dried hibiscus flowers
– 2 cups water
– 1/4 cup fresh mint leaves
– 1 tablespoon honey (optional)
– Ice cubes
Instructions:
1. In a large pot, combine the dried hibiscus flowers and water. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
2. Strain the tea into a large pitcher or jug to remove the hibiscus flowers.
3. Add the fresh mint leaves to the tea and stir well.
4. Chill the tea in the refrigerator for at least 30 minutes.
5. Just before serving, add honey to taste (if using).
6. Fill glasses with ice and pour the tea over the ice.
Cooking Time: 10-15 minutes
Chamomile and Orange Blossom Shortbread Cookies
These Chamomile and Orange Blossom Shortbread Cookies are a unique and delightful treat that combines the calming properties of chamomile with the sweet, floral flavor of orange blossom water. Perfect for a relaxing afternoon or as a thoughtful gift.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1 teaspoon chamomile extract
– 1 tablespoon orange blossom water
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add softened butter and mix until a dough forms.
4. Stir in chamomile extract and orange blossom water.
5. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
6. Cut into desired shapes using a cookie cutter or glass.
7. Place cookies on prepared baking sheet, leaving about 1 inch of space between each cookie.
8. Bake for 18-20 minutes or until edges are lightly golden.
Cooking Time: 18-20 minutes
Violet and White Chocolate Mousse
This luscious dessert combines the sweetness of white chocolate with the subtle flavor of violet, creating a unique and delightful treat.
Ingredients:
– 8 ounces white chocolate chips
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1 tablespoon dried violet petals (or 1 teaspoon violet extract)
– Whipped cream and fresh violet flowers for garnish (optional)
Instructions:
1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the white chocolate chips.
2. In a separate bowl, whip the heavy cream until stiff peaks form. Add the granulated sugar and salt; continue whipping until combined.
3. Stir the melted white chocolate into the whipped cream mixture until smooth.
4. Add the dried violet petals (or extract) to the mixture and fold gently to combine.
5. Spoon the mousse into individual serving cups or a large serving dish. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: 10-15 minutes
Servings: 6-8
Pansy and Goat Cheese Tart
A delightful and elegant tart that combines the sweetness of fresh pansies with the tanginess of goat cheese, perfect for a springtime dinner party or special occasion.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1/2 cup goat cheese, crumbled
– 1/4 cup granulated sugar
– 1/4 cup heavy cream
– 2 tablespoons honey
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon vanilla extract
– 1/4 cup fresh pansies (or other edible flowers)
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together goat cheese, sugar, heavy cream, honey, lemon juice, and vanilla extract until smooth.
4. Arrange pansies on one half of the pastry, leaving a 1-inch border around them.
5. Spread the goat cheese mixture over the pansies.
6. Fold the other half of the pastry over the filling, pressing edges to seal.
7. Brush with egg wash (beaten egg mixed with 1 tablespoon water) and sprinkle with salt.
8. Bake for 25-30 minutes or until golden brown.
Elderflower and Strawberry Pavlova
This classic Australian dessert gets a refreshing twist with the addition of elderflower syrup, perfectly balancing sweet and tart flavors.
Ingredients:
– 3 large egg whites
– 1 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup elderflower syrup
– 2 cups sliced strawberries
– Whipped cream (optional)
Instructions:
1. Preheat oven to 200°F (90°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together egg whites and sugar until stiff peaks form.
3. Add flour and salt; gently fold until combined.
4. Spread meringue mixture onto prepared baking sheet. Bake for 1 1/2 hours or until crisp and dry.
5. Allow pavlova to cool completely.
6. In a separate bowl, whisk together softened butter and elderflower syrup until smooth.
7. Arrange sliced strawberries on top of cooled pavlova.
8. Drizzle elderflower-butter mixture over strawberries.
9. Top with whipped cream (optional).
10. Serve immediately.
Cooking Time: 1 1/2 hours
Marigold and Coconut Rice Pudding
This creamy pudding combines the subtle flavor of saffron and marigold with the sweetness of coconut, perfect for a warm evening treat. With its delicate yellow color and aromatic scent, it’s sure to delight your senses.
Ingredients:
– 1 cup cooked white rice
– 1 cup coconut milk
– 1/2 cup heavy cream
– 1 tablespoon saffron threads, soaked in 1 tablespoon hot water
– 1 teaspoon dried marigold petals
– 1 tablespoon granulated sugar
– Pinch of salt
Instructions:
1. In a medium saucepan, combine rice, coconut milk, heavy cream, saffron mixture, marigold petals, sugar, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a simmer.
3. Reduce heat to low and cook for 15-20 minutes or until the pudding has thickened slightly.
4. Remove from heat and let cool to room temperature.
5. Cover and refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 20 minutes + chilling time
Jasmine and Peach Sorbet
A refreshing twist on traditional sorbet, this recipe combines the sweet aroma of jasmine with the juicy flavor of peaches.
Ingredients:
– 1 cup peach puree
– 1/2 cup granulated sugar
– 1/4 cup water
– 1 tablespoon jasmine tea leaves (steeped in 1 cup boiling water and cooled)
– Lemon juice to taste
Instructions:
1. In a medium-sized bowl, whisk together the peach puree and sugar until well combined.
2. Add the cooled jasmine tea and whisk until smooth.
3. Stir in the water and lemon juice to taste.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, scoop and serve.
Cooking Time:
– Churning time: 20-25 minutes
– Freezing time: at least 2 hours or overnight
Dandelion and Fennel Salad
This refreshing salad combines the earthy sweetness of dandelion greens with the anise flavor of fennel, perfect for a light and revitalizing meal.
Ingredients:
– 4 cups dandelion greens
– 1 large fennel bulb, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Optional: 1/4 cup crumbled goat cheese for added creaminess
Instructions:
1. Rinse the dandelion greens and pat dry with paper towels.
2. In a large bowl, combine the dandelion greens and sliced fennel.
3. Drizzle the olive oil and apple cider vinegar over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. If using goat cheese, crumble it over the top of the salad.
6. Serve immediately, garnished with additional fennel slices if desired.
Cooking Time: 10 minutes
Sunflower Seed and Honey Granola Bars
These crunchy and chewy granola bars are perfect for a quick snack or as a healthy addition to your lunchbox. With the added benefits of sunflower seeds and honey, these bars are packed with nutritious goodness.
Ingredients:
– 2 cups rolled oats
– 1 cup chopped almonds
– 1/2 cup sunflower seeds
– 1/4 cup honey
– 2 tablespoons brown sugar
– 1/4 teaspoon salt
– 1/2 cup dried cranberries (optional)
Instructions:
1. Preheat oven to 325°F (165°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, mix together oats, almonds, sunflower seeds, brown sugar, and salt.
3. In a small saucepan, heat honey over low heat until warm and runny. Pour over the dry ingredients and stir until well combined.
4. Press mixture into prepared baking dish. Bake for 20-25 minutes or until lightly golden.
5. Remove from oven and let cool completely. Cut into bars. If using dried cranberries, sprinkle on top before cutting.
Cooking Time: 20-25 minutes
Lilac and Vanilla Bean Cupcakes
These delicate cupcakes combine the floral charm of lilac with the creamy richness of vanilla bean, creating a unique and captivating dessert experience.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons lilac extract
– 1 teaspoon vanilla bean paste
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with lilac extract and vanilla bean paste, beginning and ending with dry ingredients.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Chrysanthemum and Ginger Tea Cookies
Transform the essence of a soothing tea into a sweet treat with these unique cookies, infused with the subtle flavors of chrysanthemum and ginger. Perfect for a quiet evening or as a thoughtful gift.
Ingredients:
– 2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup confectioners’ sugar
– 1/4 cup crystallized ginger, finely chopped
– 1/4 cup dried chrysanthemum flowers
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– Tea leaves (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, confectioners’ sugar, ginger, and chrysanthemum flowers.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes.
6. Place cookies on prepared baking sheet, leaving about 1 inch space between each cookie.
7. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Nasturtium and Avocado Toast
This refreshing toast combines the creamy richness of avocado with the sweet, spicy flavor of nasturtium flowers, perfect for a light and elegant snack or appetizer.
Ingredients:
– 2 slices of whole grain bread
– 1 ripe avocado, mashed
– 1/4 cup of nasturtium petals (or to taste)
– Salt and pepper to taste
– Optional: lemon juice, red pepper flakes
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Sprinkle the nasturtium petals over the avocado.
4. Season with salt and pepper to taste.
5. If desired, add a squeeze of lemon juice or a pinch of red pepper flakes for extra flavor.
Cooking Time: 10 minutes
Cornflower and Blueberry Muffins
These sweet treats are a delightful combination of cornflower petals and juicy blueberries, perfect for a sunny breakfast or afternoon snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup milk
– 1 cup fresh or frozen blueberries
– 1 tablespoon cornflower petals (dried or fresh)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, milk, and blueberries.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in cornflower petals.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until golden brown.
7. Allow muffins to cool before dusting with confectioners’ sugar.
Cooking Time: 20-25 minutes
Peony and Raspberry Jam
This unique jam combines the delicate flavor of peonies with the tartness of raspberries, creating a sweet and fragrant spread perfect for toast, yogurt, or as a glaze for meats or cheeses.
Ingredients:
– 2 cups fresh raspberries
– 1 cup sugar
– 1/4 cup water
– 1 tablespoon peony extract (or 1/4 teaspoon dried peony petals)
– Lemon juice (optional)
Instructions:
1. Combine raspberries, sugar, and water in a medium saucepan.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes, or until the mixture thickens and passes the “wrinkle test”.
3. Stir in peony extract (or dried petals).
4. Remove from heat and let cool slightly.
5. Strain jam through a fine-mesh sieve into a clean glass jar.
6. Store in the refrigerator for up to 6 months or freeze for up to a year.
Cooking Time: 15 minutes
Clover and Honey Butter Spread
Brighten up your breakfast or snack time with this deliciously simple spread that combines the warmth of honey with the subtle flavor of clover.
Ingredients:
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons pure clover honey
– 1 tablespoon chopped fresh lavender buds (optional)
Instructions:
1. In a small mixing bowl, cream together the softened butter and clover honey until smooth.
2. If using lavender, stir it in at this point to create a floral twist.
3. Spoon the mixture onto your preferred spreadable surface, such as bread or crackers.
Cooking Time: None! Simply mix and serve.
Snapdragon and Citrus Fruit Salad
This refreshing fruit salad combines the sweetness of snapdragons with the tanginess of citrus fruits, perfect for a light and revitalizing snack or dessert.
Ingredients:
– 1 cup snapdragon petals (fresh or frozen)
– 2 cups mixed citrus fruits (such as oranges, grapefruits, and lemons), peeled and segmented
– 2 tablespoons honey
– 1 tablespoon freshly squeezed lime juice
Instructions:
1. In a large bowl, combine the snapdragon petals and citrus segments.
2. In a small bowl, whisk together the honey and lime juice until well combined.
3. Pour the honey-lime mixture over the fruit mixture and toss gently to coat.
4. Serve immediately, or refrigerate for up to 30 minutes before serving.
Cooking Time: None
Poppy Seed and Lemon Loaf Cake
This moist and flavorful cake is infused with the sweetness of poppy seeds and the tanginess of lemon, making it a perfect treat for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon poppy seeds
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy. Add eggs one at a time, beating well after each addition.
4. Stir in lemon juice and poppy seeds.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Calendula and Carrot Soup
This vibrant orange soup is a delightful way to enjoy the flavors of calendula, also known as pot marigold, and sweet carrots. With its subtle bitterness and hint of citrus, this soup makes for a refreshing and healthy meal.
Ingredients:
– 2 medium-sized carrots, chopped
– 1/4 cup dried calendula petals
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper, to taste
– Fresh parsley or chives, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, carrots, and calendula petals. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 30-40 minutes
Summary
Get ready to bloom with these 20 delicious floral recipes from Teleflora! From sweet treats like Rose Petal Infused Honey Cake and Violet and White Chocolate Mousse, to refreshing drinks like Lavender Lemonade with Edible Flowers and Hibiscus and Mint Iced Tea, there’s something for every palate. Plus, indulge in savory delights like Pansy and Goat Cheese Tart and Dandelion and Fennel Salad. These floral-inspired recipes are sure to delight your taste buds and add a touch of elegance to any gathering.
