xo, Sweet Dee LIFESTYLE
MAY 2023
May 15
I believe that every day is filled with celebration, but the days of May I find particularly full of vitality. May the fourth, Cinco De Mayo and Mother's Day... to name a few. We can only begin to fully encompass the art of daily celebration by setting our intentions, creating and living vicariously through the things we love deeply. Follow me through awe-inspiring May encapsulated into one single day.
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Contents 4
who is sweet dee? a formal introduction
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You may COFFE MU(G)SINGS Mother's Day Mom-Osa's, tREAT boUQUETS and sentiments Cinco de mayo Margaritas, decor, and the art of garnishing a taco mAy the fourth be with you A dinner party full of force. When the party is over prose rEFlection, what do you do when the party is over? ask sweet dee I'm answering your questions! Have one to add? styling where did you get that? I'll tell you... happenings Find out some of the events going on around town and at Sweet dee's bakeshop!
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wHO IS Sweet Dee
Hi there! Upon self publishing my first magazine, I feel it is only appropriate to cordially welcome you to the party and to introduce myself. I'm Danielle O'Day (aka, Sweet Dee!) I'm a self taught chef and pastry chef. I began Sweet Dee's out of my Cave Creek home when I was a teenager working at a fast paced restaurant that offered me the opportunity to experience every aspect of this wild industry. I fell in love. In love with rich and bright flavors, intriguing new and trendy ideas, rare and indulgent ingredients, vibrant colors, and the all-encompassing warmth and love that food can give. While working full time at this restaurant I explored creative writing on a college level and sought summer classes through the Fashion Institute of Design and Merchandising. My journey has led me right here in front of you. The Sweet Dee's Bakeshop brick and mortar location opened five years ago and I've been given the opportunity to share some of my journey with you. It has been so fulfilling for you all to see the pastry case as my blank canvas and to create custom orders for extremely significant events in the community. I had the honor of competing on Food Network's Chopped Sweets, was featured on highly acclaimed publications in the likes of Forbes, USA Today, Epoch Times, and Pastry Arts Magazine, and was invited to participate in the phenomenal experience of The James Beard Taste America Gala dinner as one of their pastry chefs. This magazine is the pastry case of sorts, that particular blank canvas to spill the creative ink of my mind onto these pages. I'd love if you joined me. In hopes of sparking the art of celebration, creative good-for-yoursoul food and desserts, gifts that will paint a radiant smile on the recipients face, tips and tricks that i've learned over the years, while encompassing the depth of thoughtful sentiments- essentially the pink ribbon to wrap all of this up. Thank you for being right here. XO, Sweet Dee
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you may
May shall embody the goddess it was named after, and you may bask in the growth that this month's namesake brings us. You may fail, you may relinquish, you may sink, you may fall down...
Current Coffee Playlist Firefall/ Bjear Holocene/ Bon Iver sunburn/ Niko Rose June, After Dark/Elliot Root Girls Like You- Stripped/ The Naked and Famous
...and from this you may succeed, you may take heed, you may swim and you may get back up. May you just be. May growth guide you.
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Rose
orange + pistachio Latte Sweet orange blossom with the ethereal notes of rose swimming harmoniously together with espresso and milk is succulent on it's own. However, once you add the nutty pistachio cold foam on top- the birds chirp even louder.
Ingredients: 2 shots of espresso or 4 oz cold brew 1/2 oz rosewater 1 oz orange simple syrup (add more if you like a sweeter coffee) 6 oz milk of choice Cold foam: 1/2 cup of heavy cream or dairy alternative 1 tablespoon of sugar pistachio extract + pinch of green food color (optional) Stir flavors into brewed espresso or cold brew, add milk of choice and ice. In a blender or whisk by hand combine cream, sugar, extract and color until the cream turns into a lava like consistency. Adjust consistency to your liking, the more you whip, the more you'll have whipped cream! Which ALSO works. Dollop on top of ice and enjoy!
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