Howdy
1) You can add your lavender to just about anything! It is awesome in all sorts of baked goods, terrific mixed with softened butter (not too much, it's strong!), excellent in homemade ice-cream, and really compliments many veggies, especially when mixed with other herbs (thyme, rosemary, garlic and lavender is a favorite here.) I love lavender shortbread, and lavender & vanilla frosting on white spice cake....yummmm!
2) My Ds loves to make these! If you don't want to mess with tempering chocolate (can be quite tricky if you don't know how) then you'll probably like to use a bark-coating type chocolate ( i use the word chocolate loosely there, lol, but it's nearly foolproof). Get some nice unbleached paper muffin liners. Melt the chocolate and paint the muffin cups with it (use a small pastry brush or even a new artist brush) making sure you don't go up the sides too high...only about 1/4 of the way and make the bottom a little thicker. Add some powdered sugar or evap cane juice that has gone for a whirl in the blender to your tahini (or almond butter, peanut butter, or even jelly or jam!) . I always just throw stuff in as I go so it's hard to give exact amounts, but the sugar is way more than you think it should be, lol! Add to the tahini and make sure its all mixed well and dissolved...it will be thick. Put a little in the painted cup and spoon a little more warm chocolate on top. Make sure the chocolate goes all the way to the edges or your filling might try to ooze out. Let them set and peel the paper off. it is so easy to make these way bigger than they should be. They will be rich!
3) Salty snacks we make: soft and hard pretzels, crackers (all differnt kinds!), fresh corn chips. I know there is more but thats what I can think of off the top of my head.
-Heather
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