Dream Angel and Slow Magic
Dream Angel and Slow Magic
Recently, I had a tea party with my sister-in-law Erin. For me, this was so exciting because I have been having tea parties with her since we first met in the 9th grade. All of the food was homemade and either vegan or paleo.
Also, thank you to Slow Magic for filming it and editing it.
For the tea party I made :
Paleo tea sandwiches :
Erin made the absolute cutest :
For the table, I started by using a piece of an ivory jacquard fabric that I picked up at a local fabric store as a table cloth. I did not have time to hem it (I should have planned better) so I just made sure that there weren’t any long threads hanging from the raw edges. For dishes I used a set of bamboo patterned china that Slow Magic and a I received as a wedding gift as well as crystal tumblers that I found at home goods. To finish it, I decorated the table with pink and white roses and of course the desserts.
Our house is an ice cream house and when it comes to desserts, it is safe to assume that if ice cream is involved then everyone will be happy. Ice cream and cookies is even better so I am making an ice cream pyramid with a chocolate line cookie basket base.
The original inspiration for this dessert comes from Alix, the author of one of all my all time favorite blogs The Cherry Blossom Girl. Thank you to her for sending me a picture of it!
For pretty and evenly sized scoops of ice cream :
Decorate your pyramid with cookies, chocolates...fruit...peanut butter, whatever makes you happy and enjoy!
This Valentine’s Day I wanted to make Slow Magic something that would be slightly over the top (seeing as it is our first Valentine’s Day as a married couple and all), and I thought little cakes with pink rose frosting would be perfect. In our house, cake always has some sort of fresh berries so I added a layer of fresh strawberries and a strawberry on top for decoration.
The recipe is grain free, refined sugar free, dairy free and paleo friendly.
2 1/2 cups almond flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup coconut oil/butter
1/2 cup maple syrup or honey
1 tsp vanilla extract
2 cans coconut cream (chilled overnight in the freezer)
1 tbsp maple syrup or honey
1/2 tsp rosewater
red food coloring
heart shaped cookies
Preheat oven to 350° F
In a large mixing bowl combine almond flour, baking soda and salt
In a medium sized mixing bowl, whisk eggs, coconut oil, maple syrup and vanilla extract together until well combined
Add the wet ingredients to the dry ingredients and mix until a batter forms
Spread into an 8 x 8 in pan lined with parchment paper (or a 8in circular pan)
Bake for 25 - 30 minutes
Transfer to wire rack to cool
*Wait to make frosting until right before you are about to serve your cake (although it will hold up in the fridge for a day or two)*
In a mixing bowl, add the solid part of your chilled coconut cream, maple syrup, and rosewater
using the whisk attachment, mix together until frosting forms
Add a drop or two of red food coloring and mix until it is red
using a heart shaped cookie cutter, cut out four hearts from your cake
add frosting to two of the hearts and then add a layer of thinly sliced strawberries
add a dollop of frosting onto of the strawberry layer and then place a second heart on top
frost the second layer
sprinkle dried rosebud petals
add strawberry and cookie for decoration
Done !! so easy, you're the best ♡