I've often heard children say, "There's nothing to do today". I beg to differ. I'd like to inspire you to do something. Anything. Read. Bake. Hike. Fish. Plant. Sail. Climb. Play. Reach. Move. Laugh. Dream; and take time to sit with me on The Old Granite Step.

Thursday, November 7, 2019

Use fresh nasturtiums when decorating your baked goods.

Edible flowers are often
used in salads.  You may even find colorful blooms such as nasturtiums on your plate as a garnish.  I'd like to challenge you to use them in your baked goods as well.
Nasturtiums last long into the fall in colder areas.  They make lovely additions to greenhouses!  Grow them in pots and keep them in a cozy sunny spot on your porch.  Maybe you live in a warmer climate where you can grow them year round.
I grew my nasturtiums from seed this spring.  This year I chose to stay within the yellows, oranges and reds although they're available in fabulous pink tones as well.
These are a wonderful treat for pollinators!
I'll be honest, sometimes it's hard to pick them because they're so pretty in the garden.
I decided to use them with a simple chocolate cake recipe.  I like the shape of a basic bundt pan.
Although unadorned cake is the perfect accompaniment to a cup of tea, edible flowers add color.
Using a half a cup of confectionery sugar, I added milk until the drizzle was the consistency I needed.
Use a whisk in order to get all of the lumps out.  The goal is a very smooth drizzle.
Slowly pour the glaze over the cake.  You can add a touch of food coloring if you'd like.
You can pour a little or a lot depending on the amount of added sweetness you're looking for.  Once you've covered your cake with the glaze, sprinkle chopped nasturtiums on the cake.  These colors will look lovely on a Thanksgiving table.
Want more of a glaze? 
Simple add more; coating the flowers.

Add color to any baked good.  Glaze your homemade doughnuts (find Grandma's recipe here) and add edible flowers.  They're not just for salads anymore!

No comments:

Post a Comment