Sips, Sweets & Snacks

So, there’s the bad news, and there’s the good news. Bad? Summer is slowly but surely coming to an end. I know, tragic, but wait- there is a silver lining! These last couple weeks of sunshine are the perfect time to amp up summer recipes as much as we possibly can. Popsicles! Ice cream! Iced tea! We have to somehow fit it all in before we’re knee deep in snow! In honour of #NationalCreamsicleDay (which was yesterday, in case you missed it) we whipped up these crazy simple vegan creamsicle inspired floats using Zevia sugar free soda and coconut-based ice cream. The perfect late summer sweet treat, these cute little drinks are ideal for those end of summer BBQ’s! Scroll down for full recipe! DSC_7904



Ingredients // Your favourite flavours of Zevia Zero Calorie Soda (we used Orange & Strawberry) Vegan vanilla coconut ice cream Optional sprinkle garnish Instructions // Simply fill a glass up halfway with cold Zevia and top it off with a generous scoop of Coconut Bliss! Add sprinkles and a straw and you’re ready to enjoy!







DSC_7961This post was sponsored, but all opinions are my own. To inquire about sponsored posts, please email


Sips, Sweets & Snacks

Now don’t get me wrong, we’re firmly on team tea around here, but even pastel fairy people get tired and sleep deprived sometimes, and for those days we turn to coffee.

We’ve been working full steam ahead on fun Summer projects, so last week I picked up a bag of La Esperanza from the Pilot Coffee Tasting Bar to help boost our energy levels at home. With notes of lime and sugar cane, this coffee sounded like the perfect flavour to make our first ever batch of cold brew with, plus the pink packaging didn’t hurt.

Johanna and I both prefer our coffee milky and sweet, but we wanted to take things to the next level when it came to cold brew. We’ve both been trying to cut down on our dairy intake recently, so we set out to make our own version of sweet condensed milk with a touch of rose and honey. The end result? A floral, dairy-free version of Vietnamese-style iced coffee.

Scroll down for the recipe //






Ingredients //

6 T Fresh ground coffee (we used Pilot’s La Esperanza Blend)
Coffee Filters
1 Can of full fat Coconut Milk
1/4 cup Honey
1/4 t Rose water
Fresh mint for garnish

Recipe //

Make a batch of Cold Brew coffee the night before. To make your own cold brew simply place 6 heaping teaspoons of coffee grounds in a medium to large sized mason jar. Fill it with water, seal and let it sit at room temperature for about 6 hours – line the top of a pitcher with one or two coffee filters and slowly pour the coffee from the mason jar through it. Once the grounds have been separated put the coffee in the fridge to chill.

The “condensed milk” portion can also be made in advance and stored in the fridge for about 2 weeks. Start by bringing a can of coconut milk to a boil on the stovetop, whisk regularly to prevent burning. Reduce the heat to medium-low, add the honey (or sweetener of your choice) and the rose water. Whisk until its completely dissolved and simmer for 30-45 mins until it has reduced to have the volume. Let cool completely.

In a glass of ice, pour cold brew to 3/4 of the way full. Stir in approx. 3 tablespoons of “condensed milk” and garnish with a sprig of fresh mint!






Sips, Sweets & Snacks

One of the best things about moving in with Johanna last fall was gaining access to her massive collection of gorgeous gems and crystals. A drawing and painting grad from OCAD, Jo makes the most incredibly intricate gem paintings (check out her Etsy shop here), and there is no shortage of “models” in her collection. Together we created a little “magic garden” by the window, and it’s a constant source of positivity and inspiration in our home.

The idea to make crystal themed cocktails first drifted into our heads when we spotted The Cocktail Emporium’s faceted gem-like glassware. As soon as we had delivered our new set safely home the creative wheels started turning, and in the end this hazy purple tea-infused magic potion is what we brewed up. Don’t worry- no cauldron required!

Before we dive into the recipe, here’s a few words from team RAOP’s resident crystal expert, Johanna:

“Let me start by saying I don’t believe in magic. Shocking, I know since my job here at RAOP consists almost entirely of chasing it around, documenting it in its various pastel forms & sharing it. It’s not to say I don’t think magic is real, but to me magic is rooted in science and the all wonders happening around us every day. I first became obsessed with gemstones and minerals after taking a course at OCADU called The Science of Colour. Since then I’ve started collecting specimens large and small, I have countless books about rocks of all sorts, and my entire wall is covered in drawings and paintings of them!

The idea of microscopic defects in the crystal structure of a quartz resulting in a rainbow of shapes and colours, each unique to the next, or the process of a simple quartz undergoing years of irradiation to become a beautiful Amethyst in all its purple glory – these things seem much more magical to me than spells & potions- that being said, here is our very own version of a magic potion inspired by my favourite natural wonder”

Scroll down for recipe









Ingredients //

David’s Tea Grape Freeze Green Tea
Chambord liqueur
Thirsty Whale’s Blueberry Lavender Shrub cocktail mix
Rock Candy garnish
Sugar crystal rim

Recipe //

Yields one 6oz glass.

Make a tea concentrate by steeping 3 teaspoons of Grape Freeze green tea in 4 oz boiling water for 2-3 mins, let cool.

Pour some sugar crystals into a small dish, use a citrus wedge to rim each glass.

In a cocktail shaker add 1 oz Chambord, 1 oz Gin, about a teaspoon Lavender Blueberry syrup, and the cooled tea concentrate. Shake until combined and pour over ice!

Garnish with a stick of rock candy.





Glassware from BYOB Cocktail Emporium

Sips, Sweets & Snacks

When it comes to movie night, we’re all about the snacks. After all, what good is a fun chick flick without some truly great snacks to laugh over? Why cry in Pride and Prejudice if you can’t catch your tears with a bowl of ice cream?

When Smarties posed Team RAOP the question “How do you Smarties”, the answer was obvious- while we movie night of course! We got our colourful creative juices flowing in the kitchen, and in the end came up with a bright pink and purple Smarties confetti popcorn recipe that promises to make your movie night so much more FUN!

Scroll down for our wild recipe!






Ingredients //

Unsalted plain Popcorn
Pink chocolate melting wafers (ours are from Bulk Barn)

Recipe //

1. First, pop your popcorn however you wish! Set aside in a large bowl.

2. In a double boiler, melt 1/4 of a cup of chocolate wafers, stirring frequently. Once the chocolate is liquid you can slowly add it to your popcorn bowl tossing as you go. Quickly while the chocolate is still hot add as many sprinkles and smarties as you like and toss again.

3. We used a pink and purple as our theme but the rainbow possibilities are endless!





This post was sponsored, but all opinions are my own. To inquire about sponsored posts, please email



Sips, Sweets & Snacks

Last month we welcomed Caitlin of Public Lives Secret Recipes into #thepastelpalace and shared one of our favourite top secret household staple recipes with her. After much anticipation the final results are now live on her site, and we can’t get enough!

Sweet, refreshing, and not to mention vegan, these iced lattes have been a staple in our lives since before we had even formed #teamRAOP, and we’re thrilled to be able to share the recipe today (complete with striped pink and white ice cubes, just because!)

A little bit from Caitlin’s post:

You can imagine our delight when Alyssa mentioned she would be making a Pink Iced Tea Latte for us. We were even more excited when we realized how easy & delicious the recipe truly was! While Johanna & Alyssa joke that they only ever eat finger food for dinner since they’re constantly at events for work at night, when they do get a chance to hang in the kitchen they love making Mexican Fiesta Bowls. As for dessert, their go-to’s are a Loaded Milkshake & Kitten and the Bear seasonal jams drizzled on pretty much anything & everything.

Check out the full post and recipe here!





Side note: be sure to checkout Caitlin’s adorable rice crispy business “Cait’s Crisp Pops” too! She left us a few of the mini burgers and they were just the best.