Thursday, November 20, 2014

I've Moved!



Hello all!


This post is a bit overdue, but I wanted to let you know that I've moved my blog to www.adenaleigh.com. I've merged all my old content onto the new site, and will be updating it on the regular with tons of fun new content, like the above Birthday Cake Cookies!

Adena xx

Monday, October 14, 2013

Apple Cider Doughnuts


It's been awhile since I've blogged on this little corner of the internet, and this post is long overdue. While this isn't true Lace and Lemon Drops form (I usually focus on the content, without giving too much away about myself), I wanted to explain my short disappearance before I delve into the goodness that is Apple Cider Doughnuts (can you say yum!).

I recently started a new job writing for Shaw Media's amazing content websites Slice.ca and HGTV.ca. Yes, I'm really excited about it -- and grateful -- that I get to do what I love everyday. I've been putting every ounce of inspiration and creative energy into the job, coming up with and writing fresh, exciting new content -- you should definitely check out the sites and you'll see what I mean! So, Lace and Lemon Drops has been a bit neglected. This pattern will probably keep up, however, I will be back every now and then when inspiration strikes, like last weekend when I made these incredibly delicious Apple Cider Doughnuts.

Dense and pillowy with the warm spices of fall, these doughnuts have a hit of apple flavour and sugar-cinnamon crust that makes them the perfect fall treat. Plus, it was just as fun making them as it was eating them, and wasn't nearly as scary to fry doughnuts as I had imagined! Give this recipe a go for a fun fall treat that are so good they'll become a yearly tradition.

Tuesday, August 13, 2013

Fall 2013 Fashion Trends


Photos via Style.com, J.Crew and Zara

The siren call of fall trends always reignites my love for fashion. It’s not that I forget about my passion for couture -- it’s just that I find myself wanting to dress with ease in the summer time. Simple throw-on dresses, bejeweled sandals and my worn-in GAP jean jacket become my daily uniform. 

Fall, on the other hand, presents the opportunity for sartorial creativity. What I love most about the season is that just about every clothing item works, opening my closet up to a whole new set of possibilities. A summer dress becomes fall-appropriate with the addition of opaque tights, a sheer tank gets layered under a chunky knit, a billowy scarf adds warmth to a simple t-shirt -- and just about everything looks good when layered under a military jacket (major bonus in my books). The rest; well, that’s left up to the imagination, and every day is a blank canvas. 

Wednesday, July 17, 2013

Bonfire Brownie S'mores Cake

S'mores are the quintessential summer dessert. 

One bite of this ooey-gooey s'mores cake will unhinge early summertime memories of bonfire stories, sticky hands and marshmallows all fire-tinged and gooey. 


The brownie crumb is dense, chocolaty, and when paired with marshmallow frosting and graham crumbs, it's habit-forming good. Not to mention the toasted marshmallow's crisp meringue texture adds a wide-eyed wow factor.  

"S'more" is an abbreviation of "some more." According to the original recipe from the Girl Scouts penned in 1927, “though it tastes like some more, one is really enough.” I beg to differ.




Bonfire Brownie S'mores Cake

Brownie Cake
Adapted from 125 Best Cupcake Recipes by Julie Hasson

Ingredients:
Yields one 8 inch three-layer cake or one 8 inch inch two-layer cake and a separate pan of brownies 
1 1/2 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa powder, sifted
2 tsp baking powder
1/2 tsp salt
1 1/3 cups granulated sugar
1 1/3 cups packed brown sugar
1 1/2 cups unsalted butter, melted and cooled slightly
2 tsp vanilla
6 eggs

1. Preheat oven to 350 F. Grease baking pans.
2. In a small bowl, mix together flour, cocoa powder, baking powder and salt
3. In a large bowl, whisk together granulated and brown sugars and butter until smooth. Whisk in vanilla extract. Add eggs, one at a time, beating well after each addition. Add flour mixture, beating until combined.
4. Pour batter into prepared pan. Bake in preheated oven for 30 minutes or until toothpick inserted into centre comes out with a few crumbs attached. Let cool for 10 minutes, transfer to wire racks, and let cool completely.

Toasted Marshmallows

Ingredients:
13 jumbo marshmallows
Cooking spray

1. Switch oven from bake to broil.
2. Layer tin foil over a cookie sheet and spray with cooking spray. Place jumbo marshmallows on greased cookie sheet and place in oven for 5 minutes, or until tops are golden brown. Let cool.

Marshmallow Creme Frosting

Ingredients:
1/2 cup unsalted butter
1 cup confectioners sugar
1 tsp vanilla extract
One 7 oz. jar of marshmallow creme
5 Graham crackers, crushed (to be used in cake assembly)
2 oz. milk chocolate, chopped (to be used in cake assembly)

1. Using an electric mixer, beat butter and sugar until light and fluffy. Add in vanilla extract and beat to combine.
2. Add marshmallow creme and beat until fully incorporated.

To assemble the cake:
1. Once cake is cooled, ice the top of the bottom layer with a portion of the Marshmallow Creme Frosting. Sprinkle with crushed graham crumbs. Dabble a few drops of the frosting on top of the graham crumbs. This will help the second cake layer stick. If you are making a three-layer cake, repeat for second layer.
2. Remove toasted marshmallows from the baking sheet. Place them directly on top of the cake, allowing the sticky bottoms to hold them in place. Create a rim around the top of the cake with these marshmallows, saving one to decorate the middle of the cake.
3. Fill the centre of the marshmallow rim with the remainder of the Marshmallow Creme Frosting. Sprinkle with graham crumbs and chocolate shavings. Place one marshmallow in the centre of the cake top. Store in fridge until ready to eat.

Thursday, June 13, 2013

Avocado Ice Cream in Chocolate-Dipped Cones




They sat lodged next to the red-leathered mangoes and banana bunches, a foreign-looking fruit all large, dark green and bumpy. "Is that an avocado?" I wondered. Sure enough it was, and I quickly realized that in fact it's the grocery store's sad, small avocado that is the due-diligent foreign breed. 


I was at a farmer's market off the streets of Copacabana Beach in Brazil, and already mourned the loss of the gigantic fruits that I would no longer see upon my return home. 

In Brazil, the avocado is never confused as a vegetable. Treated like the true fruit that it is, avocado is used in desserts and ice creams (not salads and omelets). When I tasted the combination of avocado's creamy meat mixed with vanilla ice cream, I was fully convinced: it's the perfect accompaniment to sugar (and chocolate too). 




Avocado Ice Cream
Make this exotic dessert as a refreshing afternoon treat to beat the heat.

Ingredients 
1 tub/box of vanilla ice cream 
3 avocados, peeled and pitted  

Directions
In a high speed blender or food processor, combine the ice cream and avocados. You may need to do this in two or three batches depending on the size of your blender. Puree ingredients until fully incorporated and smooth. Pour into loaf pan and place in freezer for 2 - 3 hours until solid. 

Chocolate Dipped Cones

Ingredients
1 box of sugar cones (one box usually comes with 12) 
1/3 cup each of dark chocolate, milk chocolate and white chocolate 

Directions
Line baking sheet with parchment paper. Melt one type of chocolate over a bain marie (boil water in a pot and place chocolate in a heat-proof bowl over the boiling water. Make sure the bowl is bigger than the pot so it doesn't fall in). Once chocolate is melted, reduce heat to low. Dip in the sugar cone and gently spoon and smooth chocolate over the cone. Place the cone on the parchment paper standing up. Repeat until the chocolate is used up (about 4 cones per chocolate type). Wash the bowl and repeat for the other types of chocolate. 








Monday, May 27, 2013

To Travel, Food and Fun

On this sunny Monday afternoon, I'm getting ready to go on the trip of a lifetime to South America! I'll be visiting Rio de Janeiro in Brazil and Buenos Aires in Argentina, and you can bet I'll be coming back to Canada with lots of inspiration to share. From the pristine coastline of Copacabana Beach to the colourful houses in La Boca, BBQ and caipirinhas, you can follow my adventures on Instagram.

For now, check out my latest posts on Foodnetwork Canada on fun ways to "dress up" your food!

Shortbread Cookie Bouquet:


Crab Cake Canapes:




Thursday, May 23, 2013

Girl Crush




I recently discovered a website called Girl Crush. It features stories of amazingly talented and inspiring women from all walks of life --  from the ice cream maker to attorneys and even super-moms. After reading it for hours on end, I have a new-found meaning for the term "girl crush." Check it out for a great read. Oh, did I mention it features beautiful images too?