Dress UpSips, Sweets & Snacks

In the world of cute treats there are two major champions: the macaron, and the ice cream cone. Both are beloved by all, both taste truly delicious no matter what the season (though I firmly believe everything tastes better in the Summer) and both seem to garner the most attention when it comes to Instagram photos. In short, these two desserts are winning in the world of food trends, so what do you get when you bring them together?

It’s possible you might just break the internet… or at least cause a few cavities!

This summer Delysèes , an amazing French Patisserie around the corner from #thepastelpalace, started churning out gelato-filled giant macarons. In other words, a macaron ice cream sandwich! You can imagine how fast we got down the the shop when we heard the news, and honestly they exceeded all of our wildest ice cream + macaron baby dreams! They were so incredible in fact that in the end they really store the show in my newest Revolve outfit post (that said, how delightful is this white lace romper?)


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Macaron ice cream sandwiches via Delysees, Romper and shoes via REVOLVE, Vintage hat

Sips, Sweets & Snacks

Are you ready for more #pastelcraftclub? Good, because this week we have something pretty extra special in order.

Our dear friend Sophie, aka the jam genius behind Kitten and the Bear, is sharing an Apricot Rose Jam recipe with us featuring all of her top secret tips and tricks for making the perfect confiture. Paige and I have both been swooning over Kitten and the Bear since the very day they opened their shop doors, and we can pretty much promise you’ve never tasted jam quite this good before. Everything Sophie and her marvellous husband Bobby touch truly turns to gold, and we’re absolutely thrilled to be able to share a special recipe from their shop of wonders.

Just make sure you don’t forget their secret ingredient: LOVE!

Scroll down to get started on the recipe






Ingredients //

5 lb apricots of any variety, pit removed (we used small yellow Pattersons, about 45-50 apricots)
2 lb sugar
4 oz freshly squeezed lemon juice (about 2 lemons worth)
A small handful of food-grade dried rose petals

Equipment (suggested):
Traditional Mauviel copper confiture pan (available by special order through Kitten and the Bear) or wide double-bottomed stainless steel pot
Home canning kit

Method //

Day 1

Wash, then slice your apricots in half and remove the stone from the center. We left our apricots in halves, but if you have larger, firmer fruit, you can cut once again in half to make 4 cubes.

Add the apricots, sugar, and freshly squeezed lemon juice to a non-reactive mixing bowl, toss thoroughly, and cover.

Allow to sit in the refrigerator overnight.

Day 2

Line a clean baking sheet with clean, dry jam jars, and put into a 250 F oven.
Transfer your apricot mixture into a traditional copper jam pan, or wide stainless steel pot (do not use aluminum, as it will give your jam a dull colour, metallic flavour, and make it difficult for your jam to set).

Heat on high heat, scraping the bottom of the pan every couple minutes to avoid hot spots.
Your jam will come up to a boil and begin to foam. Continue to cook, manipulating the burner heat to be at the highest heat possible without your jam boiling over. The goal with all French style jam making is to have the highest possible heat, the most amount of evaporation, and the shortest time on the stovetop. This results in a brightly coloured preserve with a fresh, fruit forward flavour. Thus, this stage of cooking should only take approximately 20 minutes, depending on your pot choice and stovetop.

The foam will begin to fall, and you will notice that the fruit has started to get soft, puffy, and has begun to break down.

Continue to cook, scraping the bottom of your pot every couple minutes to avoid scorching, however not so often that you don’t allow to jam to come up to temperature and cook on its own.

You will notice that the jam looks more homogenous, and the bubbles are now smaller, and more evenly distributed over the surface of the jam. As your jam gets closer to being done, you may have to reduce your heat slightly or stir slightly more often.

To test for doneness, turn off the heat and scoop a representative sample of jam with a metal teaspoon. Place the spoon in the freezer for approximately 3 minutes, keeping the pot of jam off the heat in the meanwhile. After 3 minutes, gently nudge the preserve with your finger to check the texture, and tip your spoon and see if it runs. You can also push the pot of jam, which has now cooled ever so slightly, with a spoon or spatula to see if a skin has formed. When you lift your spatula out of the jam, it should “sheet” rather than “drip”.








If you feel as though your jam should still be thicker, cook for another 5 minutes and test the jam again. If it is done, skim off any remaining foam and stir in your dried rose petals, adding a little bit at a time to be appetizing and aesthetically appealing.
Remove your jars from the oven, and replace with your caps (set a timer for 10 minutes). Using two heat-safe pitchers, scoop a pitcher full of jam out of your pot with one, and pour directly into the other. Then, use this pitcher to portion out your jam into your sanitary jars. I highly recommend purchasing a standard home canning kit such as this one, as a canning funnel and ruler makes this a lot easier.

Fill each jam to ¼” of headroom, or the first notch of your headroom gauge. Wet a clean sheet of paper towel with hot water, and ensure there isn’t a single speck on jam on the rim or in the threading of your jars.

Your caps can stay in the oven during this entire process, however ensure that they have been in the oven for *at least* 10 minutes. Cap all of your jars according to the directions for your specific style of jar (mason or lug), and return to the oven for exactly 10 minutes.

Remove your jars from the oven carefully, space an inch or two apart, and allow to sit undisturbed for 24 hours to ensure a perfect set.

Enjoy! This jam will keep up to 1 year sealed in your pantry (out of direct sunlight), or 3-6 months open in your fridge.

Get creative! Apricot jams pair perfectly with a number of fun flavour embellishments. Some of my favourites are vanilla bean, amaretto, lavender, rose, kirsh, citrus zest (orange, lemon, tangerine), warm spices (cinnamon, allspice, cardamom, anise, nutmeg), brandy, ginger, and saffron. Any spirits, petals, floral waters, zests, extracts and herbs should be added at the very end of cooking, while dried spices (ground or whole) should be added at the beginning to allow for a thorough infusion.





For more Kitten and the Bear goodness be sure to stop into their jam shop in Parkdale, or order online!

Dear DiaryI'll Follow You Anywhere

I don’t often find the time to go thrifting or visit antique and flea markets anymore, so when my friends at Kitten and The Bear invited me to come visit them at The Echo Beach Flea I was thankful for the excuse!

Only a few blocks away from my house, this new reincarnation of The Junction Flea was just what the doctor ordered for a sunny Saturday. I feasted on cauliflower tacos with mango sauce, sipped a shaken iced chai almond latte, and scooped up the prettiest little vintage pink-framed mirror you ever did see.

If you’re looking for a new venue to treasure hunt this summer, look no further!







These are a few of my favourite things //

Little Teacup Vintage
Coco’s Frosting Shack
Kitten and the Bear
Foundry Ice Cream
Eat Inc.
Stephanie Cheng
Augie’s Ice Pop






Sips, Sweets & Snacks

Though it’s been awhile (thanks to my ultra-busy schedule), I love to bake. There’s nothing more satisfying than taking a fresh tray of perfectly crafted cookies out of the oven, or slicing into that first piece of confetti cake with bright pink frosting. Of all the things I’ve made over the years, I was able to master vegan baking, gluten free cookie sandwiches, infusing recipes with tea, and more. But never did I ever dare try making my own macarons.

There’s a reason those delightfully colourful little french pastries cost so much: they’re expensive to make, time consuming, and so very difficult to execute properly. Everything from humidity to quality of egg whites has to be taken into consideration, and the chances you’ll have to dump everything you’ve done halfway through the recipe and start again are extremely high. My fear of wasting $50 worth of almond flour and collapsing in a pile of tears and sugar always kept me away from trying my hand at making macarons, but when Le Dolci invited me to try out their workshop, I figured it was time to rise to the occasion.






I’m going to lay it down straight for you guys: making these little mouthfuls of fluffy happiness is even harder than I had originally anticipated. Even with a super talented chef and an entire team of classmates behind me, I spent the whole class nervously taking photos and panicking that I would be the person to destroy our baby pink batch. The dye changes colour in the oven, you have to be able to blow bubbles with the syrup to know it’s ready, and there’s even a special stirring technique called “macaron-ing” that helps to deflate the extra air in the meringue (but you can’t deflate too much!)

Though the humidity was working against us, we ended up with a few trays of totally edible, really really delicious macarons, and though they were a bit lopsided and completely inconsistent size-wise, I think we were all pretty proud when we filled our little boxes with treats to take home. It was an unforgettable experience, and though I’m still a little nervous to try all of the techniques I learned on my own in the RAOP kitchen, I think that sweet afternoon was just the kick I needed to get back to my love of baking!







Interested in taking a class yourself? You can sign up here!

Dress Up

Happy Pride weekend everyone!

I know I’m a little bit late to the game with this one but trust me, it’s been a tough week in RAOP land ok? That said, it’s also been a really BIG week in the world! Gay marriage is now legal all across America, and it’s been truly incredible to watch my social feeds fill up with endless rainbows and messages of support.

To celebrate this magical time, I’ve teamed up with Charziie to host a giveaway! You can win yourself a hand-painted, one of a kind rainbow glitter tee (cropped or full length), and all you have to do is tag two friends in my Instagram post, and follow both Char and I! Bonus points will be awarded if you follow me on Twitter and Facebook, and you have until tomorrow evening to enter. Sorry, Canadian and U.S. shipping addresses only please!







Starfish created by Victoire, T-shirt by Charziie, Skirt by Party Skirts, backpack and sandals by Golden Ponies.

Photos by Paige of Bicyclette

*Note: Some or all of the items featured in this post were given to me as a gift from the maker, but I only write about products I genuinely adore, I promise!*