The first time I tasted lavender was near Aix Provence, France. There was a shortbread cookies infused with slivers of lavender. At first I didn’t really like it, but after a few days of eating a cookie or two a day with a great cup of coffee, I grew accustomed to the taste.

The next experience with Lavender was – at Zero Zero Restaurant in San Francisco, where they have this amazing dessert bar that you can pick and make your own ice cream sundae and more. I chose the lavender ice cream special they were having that day. And since then, I indulge in what I considered to be something that is an acquired taste. Not everyone is fond of lavender in cooking.

Anyway,  here we are now and I have to say, I am yet again intrigued by this recipe, and will surely make it for the Sunday morning breakfast with the hubs – yes – in the middle of my renovation, I do plan to bake 🙂 – minus the white chocolate chips. Not a fan. I rather add slivers of almonds or pecans instead.

Here’s the recipe if you are interested and the photo credits: