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WITCHIN' KITCHEN

Lammas Blueberry Cornbread with Lemon Lavender Glaze

8/13/2020

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 Hello Magickal Beings! 
Happy First Harvest, and Blessed Lammas/Lughnasadh to all! I am always a little sad when Lammas rolls around because it means the almost end of summer. However, I must admit, I always get excited for all the beauty and coziness that comes with Fall: turning inward, and embracing introspection once again. 

But summer is not over yet! First we must celebrate this beautiful sabbat in honor of our first harvest. This sabbat is all about GRATITUDE, ABUNDANCE, FERTILITY, STRENGTH, MANIFESTATION, just to name a few key terms! It's the time of year to harvest all the fruits of our hard labor since the last frost this past winter. Those first seeds we planted come the spring are now growing wild with its ripened fruits on the vine. 

We have also just celebrated the Full Blueberry Moon, which is the best time to pick our ripened blueberries off the vine, and put them to use in some yummy cakes and pies! Some other notable representations of First Harvest are Corn, Lavender, Wheat, Lemons, and Breads. I thought all of these flavors would be great together in one recipe, to celebrate the season and sabbat!  So below I will be showing you how to make this Lammas Blueberry Cornbread with a Lemon Lavender Glaze! 
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BLUEBERRY CORNBREAD INGREDIENTS

Dry Ingredients
  • 1 Cup Cornmeal
  • ​1 Cup all purpose flour
  • 1/4 Cup Sugar
  • 3 Teaspoons of Baking Powder
  • 1 Teaspoon Salt

Wet Ingredients
  • 1 Cup Milk
  • 1 Beaten Egg
  • 1/4 Cup Oil

Additives
  • 1/2 Cup fresh blueberries, washed and patted dry 
  • 1/4 Cup frozen corn kernels, defrosted, strained, patted dry 

CORNBREAD DIRECTIONS

  1. Preheat your oven to 425 Degrees 
  2. Combine your dry ingredients - cornmeal, flour, sugar, baking powder and salt together in a mixing bowl. 
  3. In a separate bowl, add your wet ingredients - milk, beaten egg, oil, and whisk together until combined. 
  4. Add your combined wet ingredients to your bowl of combined dry ingredients, stir all together until combined. 
  5. Add your blueberries and corn, fold in gentle to prevent blueberries from breaking.
  6. Grease a bread load baking pan 
  7. Add your batter to you baking pan and put into oven for 25-30 minutes, or until it passes the toothpick test, and the top is golden brown. 
  8. After it is done baking, take out of the oven and let it cool completely before adding your icing. 
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LEMON LAVENDER GLAZE 

INGREDIENTS 
  • ​1 Cup of Powdered Confectionary Sugar 
  • 2-3 Tablespoons of Melted Butter 
  • 1 Tablespoon + 1 Teaspoon of Lemon Juice 
  • The Zest of 1 Lemon 
  • 1 -2 Teaspoons of Dried Lavender Buds to taste 

DIRECTIONS 
  1. ​Combine butter, powdered sugar, & lemon juice until smooth. If you want a thicker glaze, add more sugar. If you want a thinner glaze, add more lemon juice.
  2.  Mix with a whisk to eliminate clumps.
  3. Once you get your desired consistency, grate in the zest of your lemon to create beautiful golden yellow flakes in your glaze. This also adds a refreshing lemony tang to your glaze!
  4. Add your dried lavender buds to taste. Start off with a teaspoon and taste it. Add a little more if needed. You can always add more, but you can't take out, so it's best to add a little at a time, because you don't want your lavender to overpower the lemon. The hint of lavender gives a nice softness to the tart glaze!
  5. Warm it up and pour over your cornbread. I found it is best to store the glaze in a container, and pour it on your bread when you are ready to eat it. If the glaze sits on the cornbread for too long, it will make it soggy, so the bread is best not stored with the glaze on it. 
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EXTRA MAGICKAL TIDBITS! 

Place your cornbread on a beautiful platter and adorn with fresh cut flowers. Sunflowers are a big symbol around this time. I used these cute helianthus! Just check for bugs before putting near your food! You can use this bread platter as an offering on your Lammas altar. Or you can cut a little piece and leave as a little fairy offering outside in your garden. You can put it in a little seashell or acorn cap! Fairies LOVE their sweet cakes and breads! 

Thank you so much for using my recipe! If you tried this, I would love to see your photos! Tag me on INSTAGRAM @BOHEMIANMAGICSTUDIOS!


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LAVENDER CHAMOMILE MOON MILK ELIXIR RECIPE

7/5/2020

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​Hello Magickal Beings! 
I had done this recipe as a prep to relax me before my FULL MOON TEA PARTY in celebration of the FULL BUCK MOON this past July. I host these virtual tea parties in my private Facebook community for my Patreon Patrons, every month! Please see the below video for a visual demonstration on how I prepare this warming bedtime elixir! However, if you would like the text recipe, please scroll below! 
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INGREDIENTS & TOOLS

  • ​1 Cup Unsweetened Almond Milk or Coconut Milk 
  • 1 Teaspoon Dried Culinary Lavender Buds 
  • 1 Teaspoon Dried Chamomile Buds 
  • 1/2 Teaspoon Pure Vanilla Extract 
  • 1 Dollop of Honey to taste 
  • A Small Saucepan 
  • A Small Mesh Sieve
  • Measuring Spoons 
  • ​Tea Cup 

DIRECTIONS

  1. Measure out 1 cup of your unsweetened almond milk or coconut milk, and add to your small saucepan. 
  2. Add 1 teaspoon dried lavender buds to saucepan 
  3. Add 1 teaspoon dried chamomile/mint tea blend by DoTerra to saucepan 
  4. Add 1/2 teaspoon pure vanilla extract to saucepan
  5. Stir all contents together and place on low heat until your mixture comes to a simmer, not a boil. 
  6. Let it simmer for a few minutes and then stir again, as you focus your intention into your magickal elixir. 
  7. Pour into your tea cup, add a dollop of honey to taste, and garnish with extra lavender buds, if desired. 
  8. ENJOY! 
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MAGICKAL WORKINGS

*During Step 7 - As you are stirring your magickal elixir concoction and are focusing your intention, you may say a few words to charge your mixture with your intent. You can say:

"Oh Magickal Elixir, I fill you with the soft lavender light of the heavenly realm to aid me in my divinational dream work and bless me with a restful night's sleep. Tomorrow I will awake rested, and abundant with messages from my ancestors, spirit guides, and divine forces who help guide me on my path. So Mote it Be! " 

As you drink your Moon Milk Elixir, envision it filling you with a soft purple light, infusing your body with the ability to dream vividly and interpret them. Don't forget to record these dreams into your dream journal or book of shadows!  
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If you try this recipe, be sure to tag me in your photos on Instagram so I can see your beautiful elixirs! Tag me @BohemianMagicStudios!
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Rain Magick Lavender Shortbread Cookies w/ Edible Flowers RECIPE

6/29/2020

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Hello Magickal Beings! 
I hope you all had a wonderful Midsummer Solstice and Merry Litha! I hope you are enjoying the slowness of summer, tending to your gardens and knocking some unfinished projects off your to-do list! Before you know it, we'll be turning in for the colder seasons once again. Not quite yet though! We still have a couple more months left to tend our gardens and brave the heat! Even our plants and flowers might be subject to a bit of a draught, so I did some research and found out that a very special flower that I planted in my very own garden, holds some very magickal properties that are said to be used in RAIN MAGICK! 
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According to Scott Cunningham's Encyclopedia of Magical Herbs, "If pansies are picked when dew is still on them, it will soon rain"! I also found out that Pansies are in fact EDIBLE! As I was thumbing through my copy of Midsummer: Rituals, Recipes, & Lore for Litha, I found a recipe for Shortbread Cookies, when all of these concepts simultaneously crossed paths in my mind. I thought it would be cool to create my own version of this Shortbread Cookie, using Pansies as a topping, and when eaten, it would serve as an intentional blessing to keep my garden well watered by the skies through the hot summer.  So I searched for pansy shortbread cookies to see if I could find out how to secure them to the tops of the cookies when I came across a recipe by Sugar and Charm.

The actual recipe I used was a bit of a cross between the recipe I found in the Midsummer Book and Sugar and Charm's website, as well as some add-ons and amendments I made, putting my own spin on things. Instead of the Rosemary as used in the Midsummer Book, I used culinary lavender buds instead, as well as orange zest and some drops of DoTerra's Wild Orange Essential Oil for an extra zesty taste! 

Before I get into this recipe, you can actually watch me pick pansies and bake these cookies, along with some other recipes and projects for the Midsummer season in my Youtube Vlog here:

SHORTBREAD INGREDIENTS 

  • 3 sticks of room temperature unsalted butter 
  • 1 1/4 cups of confectionary or powdered sugar 
  • 2 tsp pure vanilla extract 
  • 3 cups all purpose flour 
  • 1/4 tsp salt 
  • 1 tsp culinary lavender buds 
  • Zest of 1 orange 
  • 5-8 Drops of DoTerra's Wild Orange Essential Oil 

SHORTBREAD COOKIE DIRECTIONS

  1. Add your 3 sticks of butter to your standing mixer, and beat on high speed until smooth. 
  2. Add in your confectionary/powdered sugar gradually until combined.
  3. Add the vanilla, salt, lavender buds, orange zest, and your Wild Orange EO drops  and continue to beat until combined. 
  4. Set mixer to low speed, add your all purpose flour and mix until all combined.
  5. Wrap the dough with plastic wrap, refrigerate for 30 minutes or until dough is firm enough to work with a rolling pin. (You can leave it in the fridge longer, if need be.)
  6. Coat a clean surface as well as your rolling pin with flour. 
  7. Roll out your dough until it is about a 1/4" in thickness.
  8. Cut shapes into your dough with cookie cutters. I used some standard circle and square shapes, but also found a cute sun shaped cookie cutter to keep with the spirit of the sabbat! 
  9. Place cut out cookies onto a baking sheet lined with parchment. 
  10. Preheat your oven to 350 degrees for 15-20 minutes. 
  11. Take them out, let them cool to room temperature before adding your frosting and Pansy flower topping.
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When your cookies are room temperature, now it's time to have fun decorating them with our beautiful edible pansy flowers! LET'S GO SNIPPETYBIP SOME PANSIES!

PICK YOUR PANSIES!

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It is perfectly fine if these are not growing in your own garden. You might be able to find these or other edible flowers at your local grocery store, or specialty store. But if you DO have these in your garden, why not put them to good use!?!? And if you don't, these are a great flower to have in your garden, and you should definitely make a note to plant them next year! They actually will do well if you plant them in the fall... they enjoy the cooler weather much better!

DISCLAIMER: It is important to make sure that your pansies are certified organic, and don't contain any pesticides before using them for culinary purposes. DO NOT get them at a florist. Pick them from your own garden or purchase in the grocery store where they are sold with the intention of being ingested. 
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COOKIE TOPPING INGREDIENTS

  • 16-24 organic pansy heads 
  • 1 tsp of meringue powder OR egg white
  • 1 tbsp powdered sugar 
  • A couple drops of water 

DIRECTIONS 

  1. Snip your pansies as close the the head as possible, and press between 2 pieces of wax or parchment paper. Set a heavy book on top for at least 1 hour, or overnight. The longer the better.
  2. Carefully peel open your wax paper, as some petals will stick. Gently peel them off, being careful not to rip off the petals. 
  3. Mix 1 tsp of meringue powder OR egg white (I used the egg white method and it worked just fine), 1 Tbsp powdered sugar, and a few drops of water, and mix until a paste forms. 
  4. Coat the top of your cookie with the sugar paste. 
  5. Dust the top of the cookie with powdered sugar using a sieve.
  6. Press your pansy flower onto the top of the cookie, gently tapping on each petal with your finger to flatten. If some petals are sticking up, or not sticking to the cookie, put a dab of sugar past on the underside of the petal, and gently press down. 
  7. Place on your plate for presentation! ​

SET YOUR INTENTION!

Now it is time to try one! When you eat your rain magick cookie, set the intention and picture Mother Earth opening her arms and sprinkling her refreshing water onto your blossoming garden. Envision your garden thriving, and reaffirm that you will have a bountiful harvest come the Lammas sabbat! After you finish your cookie, seal it with "SO MOTE IT BE!" and thank Gaia for all of her blessings. 
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If you try this recipe, post it to Instagram and tag me @BohemianMagicStudios so I can see your lovely creations! 

THANKS FOR READING! 
JUSTINA 
XOXO 

SHOP PRODUCTS FROM THIS POST

RELATED VIDEO

Watch me plant my pansies this past Spring!
SUBSCRIBE TO MY YOUTUBE CHANNEL FOR MORE MAGICKAL VIDEOS!
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SICILIAN SUMMER ORANGE SALAD

6/25/2020

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Hello My Magickal Beings! 
I wanted to share this magickal summer recipe with you today! This is a recipe that my father always made for me growing up, and it's one that would keep me cool, as it is a nice a refreshing, garden dish for the hot summer months. I know it sounds a bit odd, mixing citrus with olive and salt and pepper, but TRUST ME ON THIS! This will wake up your taste buds, there's no doubt about it!!

You can see me make this recipe in my VLOG FOR THE MIDSUMMER SOLSTICE (2020) HERE! But if you want a text version without having to scroll through a long video, I gotchu!
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INGREDIENTS

  • 2-3 Oranges
  • Sea Salt
  • Crushed Black Pepper
  • Extra Virgin Olive Oil
  • Pine Nuts 
  • Garden Fresh Mint 
  • Garden Fresh Lemon Balm
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DIRECTIONS

  1. Using a serrated knife, cut your oranges into slices.
  2. Using a smaller paring knife, cut the rind off of each orange slice, following the curve around your orange. 
  3. Arrange your rindless orange slices on a colorful summery dish! 
  4. Add your sea salt and crushed black pepper.
  5. Drizzle on your extra virgin olive oil.
  6. Top with pine nuts for nutty crunch!
  7. Tear up some garden fresh mint and lemon balm and scatter over your oranges.
  8. Garnish with extra mint and lemon balm for presentation. 
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PAIRINGS

This is great to pair with a nice refreshingly quenching sparkling water with citrus essential oil essences. I added some Lime Essential Oil to mine, but you can add any of DoTerra's 9 other Citrus Oils for some summertime fruity pizzazz! Read my blog post on DoTerra's Citrus Oils for more information and to purchase!
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If you try this recipe, post it to Instagram and tag me @BohemianMagicStudios so I can see your creations!

Thanks for reading! 
Justina 
xoxo 

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    Witchin' Kitchen

    I consider myself quite the kitchen witch! I love enchanting my food with magickal herbs, spices, and incantations! 

    I grew up in an Italian household, so food to me is a very personal experience. Food to me, means family sitting down together to enjoy a nice meal. It is the part of the day that I cherish the most, bonding over stories and flavors.

    ​Good food is one of the greatest enjoyments of life! Who says it has to be mundane! We often take our food for granted! Let's stop, get present, and savor every MAGICKAL BITE! 

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