This was my first ever first communion cake. It was also my first time trying to apply some sort of lace pattern to a cake. I got a request for a lace design and although I have never done it before, I never turn down a challenge! I wasn’t sure exactly how I was going to pull this off, so I bought a few lace molds and messed around with them until I figured out exactly which one was going to work best. This one is the Cinderella Lace Mold by RVO and I used it twice to make the wide band. I believe I used gum paste in the mold since it’s firmer than fondant and I didn’t have the recommended mexican paste. The cross is made of gum paste that I covered in edible sugar pearls. The flowers are handmade peonies that I edged in gold to match the border of the cake. This was a cute cake and I can’t wait to work with more sugar lace!
As soon as the summertime rolls around I find myself buying way too many strawberries. They look so sweet and delicious that I can’t resist. But sometimes we just can’t finish them all. Instead of freezing the strawberries as is, I thought it would be way more fun to make them into ice pops. This recipe is so quick and simple, no cooking required. It’s just four ingredients to blend and freeze! Most ice pop recipes call for some sort of fruit juice but to keep these really light and refreshing I used coconut water. The flavor of the coconut doesn’t come through at all. I also used pure maple syrup instead of white sugar to sweeten the pops. I like the flavor the maple syrup gives these treats and since it’s liquid, there is no need to cook the sugar to dissolve it. These are so refreshing delicious, I make sure to have them in my freezer all summer long. Check out some more delicious recipes that my friends brought to our virtual BBQ after the recipe.
I have really missed sharing recipes with you, I guess that’s why I’m on a roll lately. This recipe is for the chocolate lover in your life. The brownie brittle is just like it sounds, super crispy with just a bit of chewiness. The chocolate chips add some decadence and creaminess. This recipe comes together so quickly and is made from pantry ingredients, no specialty items! I would even dare to say it’s a bit healthy-using egg whites; not whole eggs, and only 1/4 cup oil. The best part is that this recipe is dairy-free and it freezes perfectly! But I wouldn’t worry about that-these crispy brownie bites are totally addictive!
Line a half sheet pan (11x16 inch) with parchment paper and set aside.
In the bowl of an electric stand mixer fitted with the whisk attachment, pour in the egg whites.
Whisk the egg whites on high until frothy, about 1 minute.
Using the whisk attachment or paddle attachment, or mixing by hand, add in the sugar, brown sugar, and vanilla. Stir to combine.
Add in the flour, cocoa, baking soda, and salt. Stir to combine.
Add in the oil and stir to combine.
Pour the batter onto the parchment lined baking sheet and spread as thin as possible, almost all the way to the edges of the baking sheet. Sprinkle the chocolate chips evenly all over the brownie batter and press down. The chips will be sticking up out of the batter.
Bake for 15 minutes.
Remove from oven and carefully cut the brittle into squares. I cut mine 8x6 yielding 48 pieces.
Return to oven for 5 more minutes to finish baking.
Remove from oven and allow to cool completely. Once cool, break the brittle into squares. The brittle should break evenly on the cuts you made earlier.
