Hi everyone! A bit late on this but last week was National Baking Week. At least according to Better Homes & Gardens Magazine (which I have a NEW addiction to!). Along with the “baking” of this little bundle that’s been happening, (Month 4 already!) I’ve been hanging with my favorite (i.e, only) sister a lot lately since being stuck in an ovenless apartment with just Mavs, is not my idea of fun. On the first day of “Baking Week”, I headed into the next county and spent some time with my youngest nephew. Most don’t know, I’ve been on a new “kick”. There are a lot of edible flowers and plants in your backyard you probably aren’t aware of! Included are dandelions, violets, pansies, marigolds and even some plants usually classified as weeds. P decided he wanted to take a walk and since it was gorgeous out, we couldn’t really deny him. On the walk, P kept asking if he could pick flowers. We instead let him start his “rock collection”. We got on subject about the edible plants and making different cookies. I asked Tiff if she had a few ingredients and she said she did. P was pretty excited you could eat some flowers and since I already said dandelions were, he was even more thrilled to pick them when we hit their yard. The front yard was a bit bare, but the back was plentiful. After gathering a decent amount, P saw a bee and decided he had enough for “Mom’s bouquet” so I just followed. I got the ingredients mise en placed after I washed the flower heads and then started “plucking” the flowers. You want to make sure you don’t get any of the bitter green parts when you do this. Hold all of the green back, grasp the petals and twist as you pull. I only needed 1/2 C. but it was enough plucking to stain my hands for a while afterward. You want to lightly oil the baking sheet as well since the oil in the dough gets absorbed. I found they were really simple and even the boys LOVED them! I was very surprised since they hate just about everything you put in front of them (or at least find something to “dislike”). I think P was a bit more excited since he helped make them and gather the flowers for it. B took a cookie, set it down, then went back for more. When Archie came to the house, he ate quite a few! She packed some up for us to take home and they were gone later that night…If you don’t let the idea of eating a “flower” or “weed” get to you, you will really enjoy them. The honey adds a touch of sweetness and they a “bit dry” according to Art, but adding more honey would easily remedy that. The cookies don’t spread out too much so I easily fit 20 on a sheet and got 40 2-bite cookies out of it. All in all, I think they’re a hit!

Also, be wary of the flowers you use for any sort of cooking! If you have animals that “wander” through the yard, the only flowers you have are close to the road, or have close neighbors that use pesticides (that may have traveled to your yard), do NOT use them!

Dandelion Flower Cookies
Ingredients:
1/2 cup oil
1/2 cup honey
2 eggs
1 teaspoon vanilla
1 cup unbleached flour
1 cup dry oatmeal (I used a mix of both old-fashioned and quick, use what you’d like)
1/2 cup dandelion flowers

Preheat oven to 375°F. Blend oil and honey and beat in the two eggs and vanilla. Stir in flour, oatmeal and dandelion florets. Drop the batter by teaspoonfuls onto a lightly oiled cookie sheet and bake for 10-15 minutes. Let cool and eat.