Tag: roses

Rosebud Bath Soak for Mom \\ Sweet Laurel

Mother’s Day is just around the corner, so here’s a fun DIY gift you can give to the mommas you love! This soak includes two of our favorite ingredients at Sweet Laurel: coconut and pink salt. Both are beneficial to your body inside and out! Pink salt and coconut have benefits once digested, and several topical benefits as well. While the coconut milk powder in the recipe works to moisturize the skin, the pink salt acts at a detoxifier. Roses are used for their gratifying and soothing effect to the senses. This bath soak is a simple, yet beautiful little gift! Enjoy.

Rosebud Bath Soak for Mom \\ Sweet Laurel

Rosebud Bath Soak for Mom \\ Sweet Laurel

Rosebud Bath Soak for Mom \\ Sweet Laurel

Rosebud Bath Soak DIY Gift


 

Ingredients:

1/2 cup Himalayan pink salt (I like to use the coarsely ground salt)

1/2 cup coconut milk powder

3 tablespoons dried rosebuds

1-2 drops essential rose oil

1 8 oz glass jar


 

Directions:

Grind a few of the rosebuds in a mortar and pestle until slightly broken. Combine all the other ingredients in a bowl and stir to combine. Spoon into a jar and seal. Keep in a cool. dry place until use.

Pretty Pink Valentine Cake \\ Sweet Laurel

We’ve received numerous requests for cake recipes, so here you go! When I was a little girl, my mom made heart shaped cakes every Valentine’s Day. I remember they were always delicious, and always pink! It was not long before I took over the tradition, and now I make one each year. This is a deliciously moist vanilla cake with coconut whipped cream frosting, colored with beet juice. It is perfect for your sweetheart or any occasion! If you don’t have a heart-shaped pan, feel free to substitute circular or square pans. We hope you enjoy this Sweet Laurel favorite!

Pretty Pink Valentine Cake \\ Sweet Laurel

Pretty Pink Valentine Cake \\ Sweet Laurel

Pretty Pink Valentine Cake \\ Sweet Laurel

Pretty Pink Valentine Cake \\ Sweet Laurel

Pretty Pink Valentine Cake

Yields about a small heart pan (6 – 7 inches in diameter) with this recipe or a large heart pan (9-10 in. diameter) with double the recipe


 

To prepare the cake:


 

Ingredients:

2 1/2 cups almond flour

1/2 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

1/4 cup coconut oil (melted)

1/2 cup maple syrup

1 tablespoon vanilla extract


 

Directions:

Preheat the oven to 350.

Prepare a heart shaped cake pan by coating with coconut oil. For small heart pan, about 6 – 7 inches in diameter, use this recipe. For larger heart pan, about 9-10 inches, double this recipe.

Place eggs, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed. Using a spatula, pour batter into prepared pan.

Bake cakes in the oven for 30-35 minutes, or until a toothpic inserted comes out clean. Allow to cool before removing from the pan. Once cake is cooled, top with coconut whipped cream (recipe below).


 

To prepare the coconut whipped cream:


 

Ingredients:

2 cans of coconut milk, refrigerated overnight

1 tablespoon maple syrup

1 teaspoon vanilla extract

2-3 tablespoons beet juice


 

Directions:

After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Open cans of coconut cream and spoon the solid cream into Kitchen Aid mixer bowl. You can also use a bowl and hand mixer. Beat the solid coconut cream on high speed until cream peaks form.  Slowly stir in the maple syrup and vanilla extract.  Add beet juice to color until desired ‘pink’ is reached. Refrigerate until use. When you are ready to frost the cake, smooth coconut whipped cream over sides and surface. Sprinkle with dried rose buds.

Enjoy!