Paleo Tea Party

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.

Paleo Tea Party


For the tea party I made :

  • Paleo vanilla cake with rose frosting and fresh berries
  • Paleo chocolate cake with fresh berries
  • Paleo maple macaroon tarts with strawberries
  • Vegan mini raspberry tarts

Paleo tea sandwiches :

  • Cucumber
  • Turkey Cucumber
  • Egg salad

Erin made the absolute cutest :

  • Paleo petit fours
  • Refined sugar free meringues
  • Refined sugar free candied orange peels


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. 

Dreamline Alliance grain free vanilla cake with rose frosting
dreamline alliance paleo chocolate cake
dreamline alliance tea sandwiches
dreamline alliance petit fours

Ice Cream Pyramid in a Cookie Basket

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!

Ice Cream Pyramid in a Cookie Basket


Cookie Basket Base

  • 1 cup almond flour
  • 1/4 cup arrowroot of tapioca starch
  • 1/4 tsp salt
  • 2 tbsp coconut oil 
  • 2 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  1. preheat oven to 350
  2. In the bowl of a food processor combine almond flour, arrowroot, salt, coconut oil, maple syrup, vanilla and almond extract
  3. Pulse until combined
  4. Scoop mixture out onto parchment paper and form it loosely with your hands
  5. Set aside a small disk of dough for the bottom of the basket
  6. Place a ramekin upside down and place an inside out baking cup over the top
  7. Place the small disk of dough on the top and in the center of the upside down ramekin and then rollout under a square of parchment paper. Remove any excess dough and set aside
  8. Put another piece of parchment on top of the remaining dough and using a rolling pin roll out dough so it is about 1/8in thick
  9. Using a small cookie cutter, cut out shapes from the dough (I used a small heart shaped cookie cutter but any will work). Starting at the outside edge of the bottom of the basket, overlap the hearts so that they form the walls of the basket
  10. Place ramekin on a baking sheet lined with parchment paper. Bake for 14 minutes rotating once halfway through 
  11. Cut out decorations from any leftover dough and bake on a baking sheet lined with parchment paper for seven minutes
  12. After removing the ramekin and decorations from the oven, let cool before setting them into a storage container and placing it in the fridge


Chocolate Basket lining

  • 1 bar of your favorite chocolate (I used a cashew milk based chocolate bar)
  1. In a small microwave safe dish break chocolate bar into pieces
  2. Melt the chocolate by placing the dish into the microwave and heating for 30 seconds
  3. Remove dish after the 30 seconds, stir
  4. Place back in the microwave and heat for another 15 seconds
  5. Remove dish again and stir. If your chocolate is still not melted, repeat step 4 until it is (be careful not to burn the chocolate)
  6. Pour chocolate into the bottom of the cookie basket base and place in the refrigerator or freezer to set

Ice Cream Pyramid

  • Ice cream (I used vanilla from Nada Moo, my favorite brand of coconut milk based ice cream and added matcha and mint flavoring)
  1. Using a room temperature ice cream or cookie dough scoop (I used a cookie dough scoop so I could have a smaller pyramid), make evenly sized scoops of ice cream
  2. Stack the scoops to create a pyramid

For pretty and evenly sized scoops of ice cream :

  • make sure your ice cream is very cold
  • If the ice cream scooper is too cold, ice cream will stick to it. To prevent this, keep a dish of warm water and a towel next to you and rinse and wipe off your ice cream scoop whenever this happens

Decorate your pyramid with cookies, chocolates...fruit...peanut butter, whatever makes you happy and enjoy!

Valentine's Day Baking with Dream Angel

Mini Strawberry Rose Cake

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. 

Cake :

  • 2 1/2 cups almond flour

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 2 eggs

  • 1/4 cup coconut oil/butter

  • 1/2 cup maple syrup or honey

  • 1 tsp vanilla extract


Frosting :

  • 2 cans coconut cream (chilled overnight in the freezer)

  • 1 tbsp maple syrup or honey

  • 1/2 tsp rosewater

Optional :

  • red food coloring

  • fresh strawberries

  • dried rosebuds

  • heart shaped cookies

Cake :

  1. Preheat oven to 350° F

  2. In a large mixing bowl combine almond flour, baking soda and salt

  3. In a medium sized mixing bowl, whisk eggs, coconut oil, maple syrup and vanilla extract together until well combined

  4. Add the wet ingredients to the dry ingredients and mix until a batter forms

  5. Spread into an 8 x 8 in pan lined with parchment paper (or a 8in circular pan)

  6. Bake for 25 - 30 minutes

  7. 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)*

Frosting :

  1. In a mixing bowl, add the solid part of your chilled coconut cream, maple syrup, and rosewater

  2. using the whisk attachment, mix together until frosting forms

  3. Add a drop or two of red food coloring and mix until it is red

Assembly :

  1. using a heart shaped cookie cutter, cut out four hearts from your cake

  2. add frosting to two of the hearts and then add a layer of thinly sliced strawberries

  3. add a dollop of frosting onto of the strawberry layer and then place a second heart on top

  4. frost the second layer

  5. sprinkle dried rosebud petals

  6. add strawberry and cookie for decoration

Done !! so easy, you're the best ♡