Lavender coffee makes waking up at 5:30 AM with a toddler feel...fancy? Plus, cupcakes.
One of my coping mechanisms for the chaos of life is adding ingredients to my kitchen.
Good morning everyone! I hope that you’re all doing okay right now, although even being “okay” feels hard for me right now as I look out the window at this smoke. It’s been a crushing few days. I’ve realized I’ve been taking breathable air for granted.
Aside from the wildfires, New York State Department of Corrections and Community Supervision (DOCCS) attempted to block incarcerated New Yorkers from publishing their work. It appears that this ban has been rescinded, and Jonathan and I are in discussions about how to move forward with prison-related writings on this platform. In the meantime, some identifying information has been removed from previous prison-related posts. While this particular policy may not be enforced, it’s a reminder of the lengths that DOCCS will go to try to silence incarcerated people, and how quickly things can change.
Anyway, I’m not sure anyone needs recipes for lavender coffee and cupcakes right now, but here they are if you do. Regardless of what you’re eating today, I hope that you can take a moment to enjoy it, even in the chaos all around, as we all figure out what to do next.
Lavender oat milk coffee
Coffee of choice, hot, iced, cold brew, espresso, etc.
Oatly full-fat oat milk1, frothed if you like
1 teaspoon Wabry lavender syrup
Lavender & vanilla buttercream cupcakes
12 Simple Mills vanilla cupcakes made according to the box instructions, requires 3 eggs and 1/3 cup oil
1/2 cup (1 stick) unsalted butter, room temperature
Pinch of kosher salt
2 cups powdered sugar, add more as desired to thicken
1/4 teaspoon vanilla extract
1 teaspoon lavender syrup
In a medium bowl, beat butter and salt together for 1 minute until creamy.
Beat in powdered sugar, 1 cup at a time.
Add vanilla and 1 teaspoon of lavender syrup. Taste and add additional lavender syrup if desired, but err on the side of caution since too much can lead to a soapy vibe, which is not the goal.
Fine, you don’t have to use oat milk. I just think it is the most delicious “milk” choice in coffee so if you haven’t tried it, I would highly recommend it (specifically Oatly full fat or barista edition).