XO, Sweet Dee June '23

xo, Sweet Dee LIFESTYLE

JUNE 2023

June

We have arrived at the sixth month of 2023. The sun is beginning to feel hotter on the surface of our skin and so is the pressure of wondering what we've accomplished thus far. In this issue we will go through a June day filled with infinite color, The color you see in persons eyes that you love deeply, the color of your sun kissed skin after a day at the pool, the color of sprinkles dancing upon a doughnut, the color of a significant birthday, the colors of the picture a child paints of their father, the color of pride, the color of the sunset falling at the end of the longest day of the year, and the color that keeps us going each day. I encourage you to dust off a pack of colored pencils and enjoy a juvenile step into June. An outlook of these colors being brighter, bolder and accepting. In color we have magic, we have art, we have fascination, we have creativity. Without it- it all seems so... grey.

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Contents 4 5 7 16 16 25

June Coffee Mu(g)sings balancing the center of the year Caffeine substitues Four new coffee replacements to keep the energy up!

National Doughnut Day tips and tricks to making your own doughnuts!

Sweet Dee's turns five Five years. Overcoming the effects of a pandemic, what's next?

Sprinkles Learn about different shapes, sizes and applications of our favorite edible decoration!

Natural dyes Not a fan of putting red#40 in your system?

Use this guide to dying all of your edible delights with natural ingredients

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Contents 29 37 43 45 50 51 52

Pride June is pride month!

Discover fun treats and cocktails to celebrate Fathers Day Treats, cocktails and some special words to my dad.

Afternoon Snack Dill pickle flavored popcorn is on the menu Summer Solstice The midsommer has arrived and we are delving into delicious recipes, rituals and affirmations to celebrate ask Sweet Dee i'm answering all of your questions! submit yours for the next issue at xosweetdee.com Styling through the issue iWhere did you get that!?

About the editor allow me to introduce myself

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Current Coffee Playlist So Long, Honey/ Caamp You Need to Calm Down/ Taylor Swift Are You Really Naked Under There/ Andy Hull Robbers/ The 1975 Vienna/ Billy Joel

june coffee thoughts

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While we may not be able to obtain the perfect work/ life balance, there are some external factors that we can control to keep our health in check.

Perhaps replace your third coffee of the day with one of these delicious caffeine substitutes! I’ve found that one too many coffees can significantly heighten my anxiety through the day and generally results in a late afternoon crash, making it nearly impossible to do anything after work besides curl up in bed.

My all time fav is Chagaccino! It’s a super healthy & delicious mushroombased adaptogenic beverage that’s filled with nutrients to make you feel good and look good! Read more at drinkrenude.com.

French Chicory Coffee is another great one! This one is about as close as you’re going to get to drinking a cup of coffee and while it does contain a bit of caffeine it’s much lower than your typical starbucks order ;) In addition to its lower caffeine content chicory has a high amount of inulin. This prebiotic soluble carbohydrate might help improve gut health, reduce cholesterol, and control blood sugar! Sign me up.

MUD WTR is up next and while I love their mission and some of their flavors can be really tasty! It just doesn’t trick me like the other two, and it can get pretty pricey if you’re looking to ncorporate something into your every day diet. But it’s worth a try through the journey of balancing caffeine!

Last but not least we have Dandy Blend!

This is nostalgic for me, when I was 19 I went on a cleanse the eliminated everything hat could be potentially toxic to the gut. Sugar, caffeine, alcohol, etc. I drank at least three of these a day! Black with stevia, as a latte, swirled up in a smoothie with some dates and bananas.

It really is dandy! Dandelion root has been used for centuries as a spring beverage to rid the body of toxins that were built up over the winter. You can even add this to your overnight oats, or use it as a face mask!

Also! One last tip in feeling awake all day without the caffeine espresso shot IV drip. ... Water.

Lots of water.

I just started this as well and while I was fully aware that water was capable of SO MUCH function in our bodies, I never drew the parallel that it could also give the energy boost and inhibit the ever longing desire of the afternoon nap.

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“Time and balance the two most difficult things to have control over, yet they are both the things that we do control.” Catherine Pulsifer

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national doughnut day

Okay I know what you're thinking. No, unfortunately it doesn't taste good. Even with ranch. But this is exactly what happens when we become so consumed with balancing balance. I believe the universal law states "Every thought must be balanced by whoever creates it". Your thoughts come from your mind, your heart and therefore your own personal belief system and knowledge of what the balance you need in your life should look like. If you'd like to put doughnuts on your salad because that feels right, amazing. If you want to put doughnuts on your salad, take a fun photo, and proceed to take them off and devour them for dessert after said salad- I love that for you. If you are refusing to eat the doughnuts because you're "not supposed to" then maybe we ought to reconfigure and take a closer look at what is going on. Balance includes fun pink sprinkled bites of fried dough. Balance includes the green juice. Balance includes champagne. Balance includes bread. Balance includes naps. Balance includes the gym, happy hour, a nice new pair of shoes, paying your rent on time... you get the point. We weren't given a guide on this tight rope walk upon entering this world, and it's seeming more difficult as we get older.. but perhaps that's because our horizons have broadened, as have our shoulders and propensity to keep steady.

June 2nd is the latter sort of "balancing act" because it's national doughnut day and we are discussing all the goodness you can make with a little thing I like to call BRIOCHE.

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Brioche dough Measurements: 2076g all purpose flour 40g yeast 296g sugar 36g salt 848g milk 444g eggs 36g vanilla bean paste 220g unsalted butter

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Combine your flour, salt and remaining sugar in the bowl of your stand mixer with the dough hook connected. Mix with the dough hook on the lowest speed to get all of the dry ingredients together.

Add your eggs, vanilla and yeast mixture and mix until combined. The dough should be sticky and a bit dry in texture.

Add in your room temperature butter cups a few at a time as the mixer is on. -once incorporated into the dough put your mixer on medium/ high speed for 10 minutes.

Your dough should ball up, become warm to touch and be pulling away from the sides of the bowl. It will be a bit sticky as well.

Form a ball in your mixing bowl and cover with plastic wrap. This is the first proofing stage. One of three.

The dough will double in size. Punch it down after an hour and place it in the fridge. It will then continue to slow proof for the next 24 hrs.

After 24 hrs. Remove your brioche from the fridge, flour your surface and roll out your dough. I prefer a medium thickness for my doughnuts so about a 1/2 inch should to the trick. Cut out any shape that you'd like and place them on a lined baking try with parchment down. Spray the parchment sheet with any cooking spray prior purring the doughnuts on top. This will prevent them from sticking during their next proofing process.

This dough will forever be one of my favorites. Not only is it pretty entry level as far as all the doughs are concerned, but it's extremely versatile. Today we'll discuss making this dough into doughnuts, but you can also use this recipe and most of the method to make dinner rolls, cinnamon rolls, and other breads, Due to it's low sugar content, the pastry at hand can either be sweet or savory!

Brioche is considered a Vienossoire because it is made in the same basic way as bread but has the richer aspect of a pastry because of the addition of eggs, butter and milk. I love using brioche for doughnuts due to this exact reason, the eggs, butter and milk add a dimenstion to the dough, it's rich and luxurious. It truly makes the doughnut an entire experience and an excellent vessle of all the fun flavors out there!

This recipe makes approximately 20 doughnuts. At the bakeshop we measure using a scale as it's more precise, but I converted to a cup and tablespoon measuring system so everyone can make some doughnuts today!

Let's get rollin'!

You'll need a stand mixer with a dough hook, this is absolutely one you won't be able to do by hand.

This is not a challenge.

First begin my measuring out all of your ingredients and keeping them separate!

Heat your milk to 110 degrees F. It should be warm to touch but not too hot or it will kill the yeast.

Add your first measurement of sugar and stir in the yeast. It should take approximately thirty minutes to rise completely. You will know it's finished when it has a large foamy head at the top.

Once your doughnuts are cut out, spray the tops of them and wrap them nice and tight with Saran Wrap.

They are now entering their final proofing stage ;') they grow up so fast!

They proof the best in warm, humid areas. If you'd like to speed up the process from your counter top, heat your oven to 150 degrees F and place a pan of water at the bottom. A perfectly proofed doughnut will appear light and fluffy in texture and very delicate! The dough will bounce back slowly during the finger indention test.

Keep an eye on these babies as they are easy to over proof!

Once they are ready, it's time for graduation. Place vegetable oil in a dutch oven or a heavy bottom pot on medium high heat. Add enough oil so your doughnuts are able to be fully submerged. Fry a few at a time, you want your oil to be hot and a bit bubbly as your doughnuts enter the pool, but you don't want it to be angry hot. Adjust your flame as your fry as it can get too hot.

They should fry until they are golden brown on each side.

About 4 minutes.

Remove from oil with a slotted spoon and place on a grate or towel so the oil is able to drain.

Let them cool and hang out for a moment before we venture in to the next page... after all the caterpillar has just become a butterfly.

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Creme Brûlée

COTTON

candy

We are dealing with multiple techniques For a second technique, let's discuss From my own personal survey I’d say that when diving into glazes in this section. A marbling. one of three will pledge their alliance to standard glaze is simply just water and Creme Brûlée as their all time favorite powdered sugar.

Begin by making your flavored cotton dessert. If you fall into this category or For maple, first - we cut off a fun shape! A candy glaze by stirring 2 cups of even if you’re not a fan of a cream filled maple leaf! This proofed and fried just as powdered sugar and 1/2 cup of water doughnut, I urge you to give this a try. a normal doughnut would. There is no together in a bowl. Add 1 tsp of cotton This was the very first recipe I had to try secret into the doughnut keeping it's candy extract. when doing a bit of R&D out of my home shape except to not let it over proof in the kitchen. I lost my mind during that third stage.

Place half of this glaze in a separate process… still looking for it.

Now, to make maple decadent, sweet and bowl, so you have two bowls with the Cut out a round doughnut with no hole in velvety as the syrup is- we replace water same amount of white cotton candy the center. Once fried and cooled, fill a with REAL maple syrup. This won't work flavored glaze in them. piping bag with vanilla bean pastry cream. with "pancake" syrup.

Dye one light pink, and the other light Stick the bag into the center of the blue. I generally like more pink in the doughnut and squeeze that beautiful Stir 2 cups of powdered sugar and 1/2 cotton candy doughnut look, so then cream in there! cup of maple syrup together to make the add a few spoonfulls of blue cotton glaze. If your glaze is too thin or too thick candy glaze to the pink cotton candy Once your doughnut is filled add a light just simply adjust by adding more syrup glaze and swirl together with toothpick. layer of vanilla glaze to the top. Let the or more powdered sugar.

Dip your doughnut in the center of the glaze dry (approx 10 minutes or dry to swirl (where it looks the prettiest!- also touch) sprinkle granulated sugar or an amazing photo op here) turbinado sugar to the top and use a small Place the doughnut face down in the culinary torch to light ‘er up! You’ll see the glaze and scoop up to the side to ensure sugar begin to caramelize and bubble on the design stays in place. the surface. DON’T TOUCH this doughnut for a few minutes post torching. The scar on my pointer finger reminded me to add that part in.

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$100 doughnut

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This doughnut is absolutely d r i p p i n g. It’s luxe, it’s bougie, it’s expensive, and literally just a doughnut. But we’re here to be ridiculous and have some fun.

So what makes this so expensive? Let’s take a tour. The doughnut is filled with a small batch Swiss 73% dark chocolate, piped buttercream swirls dotted with Grade A organic Tahitian vanilla bean scrapings. The doughnut is then draped with a champagne glaze made with a vintage 2002 Dom Perignon champagne and topped with four sheets of 23 karat edible gold leaf.

Let’s discuss execution and how you can make this at home for a fraction of the price.

This doughnut is the 24hr brioche doughnut dough discussed previously. I used a standard cutter with the hole in the center, proofed then fried as mentioned above.

Once the doughnut cooled I sliced it in half with a serrated knife, filled with the chocolate ganache, you can substitute ANY dark chocolate for this step. Vanilla infused buttercream swirls in between fresh strawberries cored and sliced in half. Replace water with any champagne to create the stunning flavor of champagne glaze. You don’t need to order bottle service to have the same result. However, the gold leaf is a non negotiable in this case. You can find booklets of 25 sheets of gold leaf on Amazon! And you'll even have extra for your further culinary endeavors.

Tip! When you’re shopping for edible gold leaf, there a few things to keep an eye out for. 23 karat is the highest grade that is edible, make sure the listing says edible and 23k when you are looking online. Local cake decorating stores are a great place to find these as well and they will typically point you in the right direction.

Another key word to look out for in this specific application is “transfer” vs. “loose”. Transfer sheets are what you want, what you need and I can't stress enough how much easier it will make your life. When the glaze is almost set you simply just take the sheet and delicately press down. Loose leaf is unhinged, truly out of hand. It will try and break free and fly away the second that you open the package. God speed if you end up with the wrong type, especially for your first time. Best to be involve.

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savory doughnuts everything bagel doughnut

Since our brioche dough has very little sugar, this fluffy delicious dough can also be savory!

First up we have the everything bagel doughnut. I used a standard round cutter (mentioned in the creme brûlée section above) and proceeded to fill with a chive and onion cream cheese. Brush olive oil on top of the dough once filled and cooled and shake your everything bagel seasoning on top.

This is absolutely delectable, enjoy. …

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savory brioche doughnuts

Hot Fried Chicken and Maple Doughnut Tip: Once all of your doughnuts are fried, then use this same frying oil for your fried chicken bites! The coating has a tendency to float around in the oil and we don’t want that sticking to the brioche dough!

This is simply a maple glazed round doughnut with the standard hole cut in the center. Topped with your favorite hot fried chicken recipe and drizzled with Mikes Hot Honey on top!

You have sweet, savory, spicy, crunchy and soft flavors and textures and there is nothing quite like this.

The Nachoughnut Have you ever had a nachoughnut before?

I can assure you that it is infinitely better than any plate of nachos you’ve ever had before… especially if you are a doughnut person.

Dip your fried and cooled doughnut into a white green chili queso and top with all of your favorites! I went with guacamole, pico de Gallo, corn chips, black olives and jalapeños. Fresh cilantro and a squeeze of lime make this entire doughnut really come together.

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We have arrived at the final doughnut of the issue. The best for last, and a stunning introduction into the next section if I do say so myself. The birthday cake doughnut is a slice of funfetti cake that is wrapped in proofed brioche dough.

Seal the dough up by simply wetting the tips of your fingers and massaging the dough until the seal disappears.

Once fried golden brown, it becomes enrobed with champagne infused glaze and topped with your sprinkles of choice.

This doughut is perfect for any birthday. whether your turning 5 or 50, or perhaps your business is celebrating a special day...

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I feel as though I’m writing a birthday letter for my dearest friend as I begin this article. I just selected some of the photos that represent the past five years through creations and accomplishments, but the truth is, I wish there were more photos of the bad and perhaps ugly.

While social media and our phenomenal customers see a glamorous, fun, novelty and trendy bakery, I see the nineteen hour days, the heavy sobs of barely making it through a global pandemic.

The nights spent laughing and eating sushi with my mom and partner while we power through hundreds of sugar cookies.

When we first opened five years ago, we had no idea where this journey would take us. After years and planning and dreaming of this day, we just knew one thing, the heart and passion was there.

The heart to have this wonderful little piece of Scottsdale have a pink hue to it, serving up smiles and memories for everyone that walked through those doors.

I can't express through words the deep gratitude I have for our community receiving the bakery so well and keeping us alive and in business through some really difficult times. Growing up with our customers through celebration cakes. We've been with some couples from the beginning of their relationship, through their weddings and now their baby's first birthdays. To have that opportunity is truly amazing. I'm incredibly lucky to wake up and do what I am so passionate about everyday in this 1350 square foot space we have.

turns five

I feel like I’ve learned so much in five short years. The long days have brought short months, before I I knew it, it was time to plan for Christmas once more. It’s taught me to appreciate time with work and away from work. I’ve truly grown up and spent the better part of my twenties operate Sweet Dee’s, therefore pieces of this little place are definitely apart of who I am today.

So, what's next?

I feel like we've reinvented ourselves so many times the past five years, but that's apart of growth, right? You never know what's right around the corner, and as a baby pisces dreamer over here, I can assure you that some of those inspiration notebooks are burning holes on my shelves. The extremely vivid dreams keep coming and inspire me to keep on creating. I always aim and strive to keep things new and fresh, which keeps all of you excited to come to the shop! As long as you keep coming, I will keep creating :) Thank you for inspiring me. Thank you for supporting us. The great unknown of the next five years has only just begun. We'll fill the blank pages while wielding the colored pencils mentioned prior.

I can't wait.

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Bus ines s pa mom rtner a ma!

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A fa v ca ke '21 The stun n we f ing inte r irst open ior when ed. ' 18 Hay es In c. R ende outs ring of ide the

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Fren ch f r cand y maca ro y pa strc ns serv y cr e eam d with a "ket chup cotton " '19

looki De ng v ery e's Nut phot s ogen ic

Feat ured Past ry C h Gala ef at t he Dinn er. ' James 19 Bea rd

I'm P ie ey ed !!

'21

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Chop ped Swe ets Deb ut (sea son '21 3, ep isode 6)

Wee kend past ry c fillle ases al w d to the ays brim

Forb es A rticl e '18

Fren ch M acar ons

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My Scented Garden creates one of a kind unique blends for their fragrance candles. These toxic free, premium fragrances will leave a long, lasting wonderful aroma.

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sprinkle talk straight from my lips... literally

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This entire section of this issue was inspired by an “Ask Sweet Dee” question from the May issue and I’m so here for it. Literally playing with all shapes and sizes of sprinkles, on the floor of a studio kind of showing up. Madi inquired about types of sprinkles and some of the best applications for them. While the answer kept you all at bay, I knew I had to dive a bit deeper. Here we are! Now, I’ll preface with the fact that you may not agree with me. My opinions may be a tad sprinkle-versial. But please keep in mind that sprinkles were created to add fun to desserts (don’t fact check me on that one) so all opinions are valid and welcome in this conversation.

When you head to your local cake store for that booklet of gold leaf, you may want to stop by the sprinkle aisle. You’ll most likely spend the better part of an hour taking in all the different shapes, sizes and colors. Some stores even offer an entire wall, you read that right. In your town there is currently an aisle, in a store that you’ve probably never been in with an entire WALL of sprinkles.

Here's hoping that excites you and this guide will help you navigate.

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Sanding Sugar

Shapes

This particular sprinkle is essentially very coarse colored sugar crystals. I like to use this for a texture application. (Ie: “salt” rim on a margarita cookie, snow cone ice) It’s also great for colored sugar for rolling your churros in, rimming a cocktail glass, adding a “fuzzy” texture to an animal themed cupcake, or as a coating. The all over application is best used on cake pops or cookies. While your icing or chocolate is still wet, just dip into the sanding sugar.

Shaking so the excess comes off and leaves a perfect coat!

The hearts are here to show you how many different little shapes that sprinkles can come in. The best application for shaped sprinkles include individual placement. Plating tweezers come in handy when it comes to this. This way you can ensure that the sprinkle is facing the right direction and is exactly where you want it!

Nonpareils Whenever I see these rainbow little dots of fun, I automatically picture the circus animal cookies. That has to be one of the most iconic applications of this particular shape. Nonpareils come in this traditional rainbow as well as every other color in the rainbow!

Different colors can be used for different things.

White nonpareils are fun to mimic “champagne bubbles” along with larger pearl sprinkles. Pink nonpareils can double for a new makeup trend, as shown above. Black can double for mimicking seeds, ants or black pepper. I like to use these as an alternative for traditional rainbow jimmies on miniature treats. Such as mini donuts, macarons or cupcakes. The smaller in size enhances the miniature treat.

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jimmies

Ah yes, one of the most iconic sprinkles in the game. We have the jimmy! These are the wax coated long sprinkles that come in every single color and a few different flavors as well! These are most fun dancing upon doughnuts or coating entire cakes with. You can also use these to bake with, to create a funfetti cake, fold in these particular sprinkles into any vanilla cake batter that you’d like. Other applications include: cupcakes, ice cream sundaes, or even fun addition to chocolate covered popcorn.

Blends When you just can’t decide, need some variation or a specific color palette on your treat this is the way to go. Blends should always include all of the shapes and sizes shown on these two pages. When I’m creating my own blend I typically stick to a color palette of about 4-5 colors MAX. Monochromatic with a metal thrown in is always stunning. Shown here. If you use a lot of sprinkles or like a blend in particular, making your own will definitely save some $$, these blends in the marketplace can get pretty pricey!

Dragees These stunning beads are really non intended for consumption. They serve more of an aesthetic application, and man are they pretty! I use these for the statement treats or cakes. Apply these individually to the side of a cake, top of a cupcake or cookie. The texture is that of a hard jaw breaker! So it’s not a big deal if you get one! Just keep em away from the kiddos!

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natural food coloring

In the process of putting together an issue that is centered around color, food dyes are heavily involved. Upon my fourth squeeze of “super red” my mind began to wander and research, and here is the result of that. I experimented with quite natural food dye alternatives prior to finding my favorites. I loved the results of the powders Only six different organic powdered ingredients were used to create colors. I began mixing in the powder to my buttercream for a “control” color for each powder. (See pink star next to each control color. There are two different ways to mix the powders in to your medium (this can work with so many different food applications icing, cake brioche dough, simple syrups, royal icing for cookies, painting, etc.

You can either mix the powder straight into your batter or incorporate in the beginning stages of a flour mixture. With the buttercream I found the most effective way was to essentially make a paste. I mixed 2 tablespoons of the powder with equal parts of hot water. Thoroughly stirred the paste and folded into the buttercream. I set the buttercream aside while the pigment developed. You have to give your colors time to bond with your buttercream. The colors will deepen and become more vibrant in just a few moments. Primary color rules apply here, so have fun with mixing and matching and coming up with different shades.

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Tip: once you make your control colors, use those to experiment with different shades. The powders have already had a chance to develop and dissolve nicely. .

Dutch Process Cocoa

Red Beet Root Turmeric and beet root give the orange hue

dusty rose is a result of a small amount of cocoa and pitaya mixed into white buttercream

Pistachio is turmeric, matcha and a touch of spirulina

Turm eric

Pitaya

Matcha Violet is a result of the spirulina and pitaya

Tip: For pastel colors, incorporate just a bit of your mixed control colors into white buttercream. To make a dusty colors add a bit of cocoa

Blue Majik Spirulina

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Baked, never fried.

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Elderflower Gin and Tonic Fill short cocktail glass with ice and the following: 1 oz Sweet Elderflower Liquor (St. Germain is my fav!)

2 oz gin (vodka or a blanco tequila works here too!)

Top with tonic water To garnish this beauty I slid ROYGBIV of the gummy bear sort onto a cocktail pick

Cheers to the all inclusive club we as a society get to call love. One of the most beautiful things we get to experience in each of our life times. Cheers to intimate, vulnerable, kind, accepting, satiating, deep love. I hope you all get a slice of just how groundbreaking it is to love and be loved by someone to this extent. While you think of your experience with this love, I want you to think about how you may be among the bunch of society that is able to live freely with your adoration. How lucky you are. This month we celebrate this love, but for our friends who don't share the same freedoms.

For those that aren't able to cherish and claim their loves and scream it from the mountaintops, for those that cannot have a legally binding love, for those who are diminished, bullied or hurt because of who they choose to come home to at night. For those who can't come home to their person at night. For those who don't have parents that shower their love with love. and it's truly so selfish, don't you think? The resource that we have an overwhelming abundance of, the resource that can change lives, the resource that is the root of the topic at hand, the resource that FILLS you up when you GIVE it to someone, is the same resource being withheld from parts of our community.

Love is every day, therefore pride is every day. So let's make some stunning celebratory cocktails, and keep having this conversation. Until the folks that it makes uncomfortable go find another table to sit at.

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Rainbow Sherbet Mimosa Fill your champagne glass with a few scoops of rainbow sherbet.

Pour a champagne of your choosing over the top until your glass is overflowing. Cotton Candy makes an excellent garnish for this bubbly drink!

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Peach Martini Stirred, however you can shake it whenever and with whomever you wish ;) Muddle a fresh peach at the bottom of your mixing glass or cocktail shaker.

Add 1 oz peach schnapps 2 oz vodka 1/2 oz lime juice 1/2 oz orange juice Shake or stir with ice strain into glass with sugar coated rim Just peachy!

The best part of this fun cocktial is the raimbow sprinkle rim!

This rim will work with sanding sugar and Non perils (see sprinkle content on page ___ to see which ones I'm referencing.

Simply slide a citrus wedge around the rim of your glass and dip!

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Rainbow layered cake

When I first designed this cake for this issue I wanted to incorporate a metaphor.

Something to provoke more thought and further conversation. This design was born. On the exterior you have a vintage style monochromatic white frosted cake with a pearl sheen delicately lying upon on all of the intricate details. From the outside looking in, you would have no idea what beauty is held on the inside. We were taught when we were little not to judge a book by it’s cover and going deeper into that sentiment, we have no idea what colors are on the inside, who someone is in this lifetime and what they’ve been through. Much like love, kindness is also free.

So perhaps lets share a slice of your cake prior to cutting open theirs, shall we?

Now, let’s bake a cake!

Ingredients and supplies: -Vanilla cake recipe -Buttercream 2 cups butter 8 cups powdered sugar 1/2 cup heavy cream

-Gel colors -Star tip, rose tip, small star tip, round tip -Four pastry bags -Offset spatula -PME Pearl spray sheen -Edible rainbow glitter

Grab your favorite vanilla bean cake recipe (I’m so sorry I cannot share mine quite yet….), 7 different gel food colors (red, pink, orange, yellow, green, blue and violet) or if you are into color mixology then kudos to you, you only need the primary colors.

Another way to dye the batter is to do it naturally with powders. See page ___ in the buttercream experiment.

You only need a small batch of your vanilla recipe as these colored layers are half the size your typical cake layer.

Separate your batter into seven different bowls, add your gel colors or your natural food colors into the cake batters and stir until you get the shade that you desire!

Pastels or vibrant colors look stunning here.

Bake your cake according to the recipe- generally, the color will not alter baking time. But keep an eye on the cake and look for a spring back when you gently press the center with your finger tip.

Let your cakes cool, flip them our of the cake pans and freeze your layers for a few hours or over night! It’s best to bake these the day before you’d like to assemble the cake.

To make your buttercream combine two cups of room temperature butter in the bowl of your stand mixer. With your paddle attachment, cream the butter until it’s fluffy in texture and pale in complexion. Approximately 2-3 minutes. Add your powdered sugar gradually in 2 cup increments. Once you’ve added all 8 cups of sugar, mix on high speed for a few minutes. Add 1/4 of heavy cream and mix for one more minute. Your buttercream should be silky and ready for frosting.

Remember when you are stacking your cake, your colors are going to start backwards. Violet, blue, green, yellow, orange, pink then red.A small offset spatula is my best friend in the cake decorating business, I use it to evenly spread the buttercream in between the layers and then spread a thin coat (called our crumb coat) around the entire cake. Once you refrigerate the crumb coated cake, that frosting locks in all of those fun colors so they don’t get on the outside of the cake.

Then I frosted a flat white coat around the cake. Fix your tips to your pippin bag and go to town by decorating with any message, swirls, borders that you’d like. The pearl spray and pinch of glitter make this white cake come alive!

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lets share a slice of your cake prior to cutting open theirs, shall we?

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French inspired Bakery and Cafe. Serving novelty treats, breakfast and lunch all day. Full coffee and tea bar. Custom cakes, cookies, macarons, doughnuts, and SO much more! Visit us at sweetdees.com or @sweetdees.bakeshop to keep up with our mouthwatering goodies and rotating specials.

7350 E. Stetson Dr. Suite C101 sweetdees.com (480) 994.6733

Father's day

Father’s Day is June 18th this year, did you remember? I’ve always thought Father’s Day was a bit trickier than Mother’s day. Mom’s love flowers, breakfast in bed, champagne for breakfast and typically for you to just leave them be for the day! Dad’s on the other hand, definitely have their hobbies but it really gives you time to ponder on what they like. I followed suit with the typical dad things… we have whiskey, tools, cigars and bacon. So here’s a few fun and tasty ideas to make the special father, father figure or dad to be feel special this June 18th.

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You cannot go wrong with the chocolate tool box.

All you need are these gift boxes, I found them through Amazon, as well as the chocolate tool molds. Pour white or dark chocolate in the tool molds, let sit until chocolate has hardened. I used the PME brand of edible silver spray to apply several coats to achieve the hyper-realistic look of the tools and screws. I just used a white flooded rectangle cookie and made it look like a piece of notebook paper, use edible pens so scribble whatever note you want, have fun with this part!

You can put all of the favorite treats in these boxes along with the chocolate tools. The package comes with three boxes in three different sizes, package other gifts (perhaps a bottle of wine, whiskey or his fav 6-pack in the large one). The spray works well over white, milk and dark chocolate. June is toasty, remember to leave boxes out of direct sunlight, or things will get really messy! And we don’t want dad to have to fix EVERYTHING around here…

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candied bacon Heat your oven to 375 degrees. Prepare a baking sheet, lined with parchment paper and place a grate on top. Take raw bacon strips (however many you’d like to candy) and coat them thoroughly in your sugar of choice. Pat the dry sugars into the bacon and sprinkle a bit more on top for good measure, the syrups and honeys will need a nice coat. I like to use a pastry brush for this application. Bake in your oven for approximately ten minutes or until bacon reaches desired crispiness. Remove from grate and place on parchment paper while the bacon continues to cool down, the sugar gets stuck to the grate surface after a while and it’s not much fun getting the entire strip off of a situation like that. Enjoy as a snack, dip it in chocolate, or make the following old fashioned recipe!

candied bacon old fashioned 2 oz bourbon or rye whiskey 1 oz maple syrup 3 dashes of tobacco bitters Luxardo cherry Strip of candied bacon Orange peel Combine ingredients in a mixing glass. pour over large ice cube. Garnish with bacon, cherries and orange peel.

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More whiskey!? The same answer our dads give us more often than the moms! Yes! The Manhattan is a traditional cocktail but this one is garnished with a few of those chocolate tools to add some more fun. Mix 2 oz Rye or whisky, 3/4 oz Sweet red vermouth, Dash Angostura bitters, Maraschino cherry (Garnish) in a cocktail shaker or stir in a glass, strain into a martini glass.

Brown Butter chocolate chip cookie old fashioned 2 oz bourbon or rye whiskey 2 oz brown sugar 1 oz brown butter 3 dashes of chocolate bitters Luxardo cherry Chocolate chip cookies Orange peel Combine ingredients in a mixing glass. Mix until dissolved. Add a splash of hot water to the brown sugar to dissolve! pour over large ice cube. Garnish with cookies, a cherry and orange peel

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"What is the predominant color of that sound?"

You're referring to death, father. I can't quite put my fingertips on the exact shade. I'd like to imagine it's gold, but it's seeming more of a deep cherry red. I'll pluck the stems and throw away the pits, however it's your mind that's seems blue and i'm convinced that the ocean can't reach that depth. Ankle deep in the brown mud of disease that succumbed your rainbow. The painting i'm keeping on my wall is that of the vibrant green leaves on the ironwood planted as our family tree.

The leaves are gone and the yellow aura of your laugh is on a lost tape somewhere in the grey area with the rest of your things.

However, in between the voided, white heartbreaking silence and phantom color of the piano playing in the other room, you live on.

-Danielle O'Day

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Caramel filled chocolate cigars

While your chocolate from the previous tool box article is still melted, use a cigar mold to whip up a few of these tasty treats! I like to make a caramel that is infused with a smoke extract to really bring the aroma of a smoky cigar come to life with each bite! Find chocolate cigar molds through amazon or google shop! Local cake stores also stock these molds as well as an array of tool molds.

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dill pickle popcorn

I'm an avid popcorn connoisseur and will constantly experiment with this delightful snack so I'd say my qualifications for the following statement are reputable. It is THE best popcorn i've had in awhile.

The main ingredient, the star of the show here, is Trader Joe's Dill pickle seasoning.

Let's pop off, shall we?

Ingredients: ~1/2 cup of popcorn kernals 3 tablespoons of coconut oil 1/4 cup of butter (melted) 2 tsp dill pickle seasoning 1/4 tsp green goddess seasoning 1/4 tsp garlic powder optional: fresh sliced jalapeño Combine coconut oil and popcorn kernels (*and optional sliced jalapeños at this stage*) in a heavy bottom pot that's fitted with a lid. Put pot over medium high heat. Place the lid on top and occasional pick up and shake the pot around until you begin to hear the popping. Keep doing this until you hear approximately 5 seconds in between each pop.

Uncover the popcorn and add your butter and seasonings. Shake vigorously.

Afternoon Snack

Enjoy your new favorite snack and be on the look out for my petition to add dill pickle seasoning to every movie theatre condiment stand.

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Summer Solstice

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The Summer Solstice is a beautiful, bright, magical and warm day of the year that allows us to bask in the seeds that have been sown, bathe in sunlight, stretch the limbs that have since been defrosted from a cold winter. And when I say stretch, I mean THE streeeetch.

You know which one i'm talking about. Let this day embody that.

It is the planetary moment when the tilt of the earth brings us closest to the sun, making it the longest day of the entire year. So many hours to radiate our awake spirit and fill it with good food, fresh herbs and flowers, ground ourselves in water and in earth.

To dance around a campfire once the sun finally hits the horizon to keep the heat on your skin alive until it's time to rest your eyes.

Let this day be fulfilling, relaxing, reenergizing, and renew your intentions and reorganize your gratitude. This day will take you through the rest of the year.

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This delightful dish is the perfect mix of light cruchy flavors mixed with spice, acidity and fragrant herbs. It is a baked chicken thigh over tzatziki sauce and rice, then garnished with a bright and spicy cucumber salad. As hearty as the sunshine while light enough to enjoy outdoors.

Tzatziki 2 cups dairy free sour cream or greek yogurt 1 peeled and grated cucumber 1 finely chopped shallot 1/4 cup finely chopped dill 4 chopped mint leaves 1/4 cup chopped green onion 2 minced garlic cloves 2 tsp Dill seasoning juice of 1/2 meyer lemon salt and pepper to taste Mix together in a bowl, try with a pita chip to make sure it's delicious ;) Cucumber salad 2 English cucumbers 1/4 cup chopped green onion crumbled feta 2 tablespoons white balsamic vinegar 1/4 cup olive oi optional pinch of red pepper flakes salt and pepper to taste Peel your cucumbers and slice them in half all the way down the center. Take a tablespoon and core out all of the seeds.

Proceed to slice half moons out of both cucumbers. Combine ingredients and mix. For the basmati rice, cook 2 cups of rice according to directions on the package. In a separate pan, sauté a diced yellow onion until browned. Add 2 tablespoons of butter and cooked rice.

Salt, pepper and garlic powder to taste.

Bake your chicken thighs at 400 degrees F. I rubbed each one down with olive oil and seasoned with the green goddess seasoning and a pinch of dill seasoning, both from Trader Joes. I found that baking the thighs on top of a wire rack was the trick to super crispy skin and a juicy center. Bake for 30 minutes or until golden brown on top.

To plate: Spread Tzatziki sauce on the plate first, add two scoops of rice on opposite sides of the plate from each other. Add the chicken thigh in the center, cucumber salad fits right in place of the rice scoops and chicken. Nestled right in there. Garnish with cucumber ribbons, meyer lemon slices and fresh mint.

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Brew a pot of sun tea. Begin as the sun comes up and steep until the sun begins to go down! Savor this tea for the next few days and repeat affirmations or mediate as you enjoy this beverage.

Make a beautiful cake, frost it as best as you can and then place every wildflower you can find in your backyard, grocery store or farmers market on top! Breath in the scent every bite you take!

rituals Write (whate down, jou rnal, ver y o manif u en proces est joy c s) wha a l li t the will br rest o ng this ing yo f your u! Wh happe year a t do y n? Yo o u’re in u wan just r t to the dr oundin i g v er t year, let’s p he big corn s seat, ut t er of and m the ake so he petal to methin the m etal g mag ical ha ppen.

Today is the day to taste the rainbow baby! Head to your local farmers market and stock up on the most vibrant colors of produce that you can find. Remember, we are supposed to eat with the seasons. Keep an eye out for giant strawberries, plump blueberries, cucumbers, cherries, asparagus, avocados, pineapple, melons, carrots, summer squash and potatoes (just to name a few!)

ask sweet dee What is the best summer time dessert?

Not only are you able to venture into making meringues, macarons, I’d say this depends on the month of whipped creams, etc. But you can do this while simultaneously doing the summer and what is most in something else. Multi-task I think they season! For me, I like to begin call it. I don't know a single moment summer with berries. Strawberry Shortcake in may. Moving into June during the day where i'm not using a I’d dabble in pineapple ice cream or stand mixer for something. Truly life sorbet. July is a big cherry month, for savers!

July I’d gather Rainier Cherries and What is your favorite Bing Cherries and create a beautiful color? cheesecake topping. Mix these two PINK! Always pink. I recently have a radiant colors in a pot over medium new favorite shade. For the longest heat with sugar, corn starch, orange time it was a more cold in zest and a bit of amaretto, once temperature blush pink, now it's a cooked down to a thick topping, pile more warm dusty rose. high onto a creamy New York Cheesecake. August brings stone fruits (peaches, apricots, plums, etc.)

I’d make a stone fruit pie with rich, warm flavors. Brown butter, caramel, vanilla bean, and bourbon.

What kitchen utensil do you use the most?

My lil offset spatula is with me all day, every day. Whether I’m frosting and smoothing out a cake, scooping something out of a dish, moving a delicate pastry, it’s my right hand man!

Is investing in a stand mixer worth it?

I'm assuming you're currently using a hand mixer or a whisk and have an incredible bicep on you!

YES! 100% yes. You're entire baking world opens up dramatically when you have a stand mixer.

The churro recipe in the last issue seemed very similar to a cream puff recipe, what is the relation?

Good eye! The batter for both cream puffs and churros is called pâte à choux. This dough is very delicate but quite fun to make goodies with.

Sounds like you may know what i'm talking about! Once your pastry dough is made you can either put it into a piping bag with a star tip and pipe the strips into a deep fryer (this will give you a churro) or place the dough in a piping bag with a large round tip, and pipe round balls essentially or the hot dog shape onto a baking sheet. Bake these in your oven to achieve a cream puff or eclair.

be a part of the next issue! WE all have them...

Submit your questions at xosweetdee.com

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StYLING through the issue

Organza Voile Dress Fabric Fancy (Rainbow Color) Amazon.com

ARIANA SEQUIN PARTY DRESS NUDE MULTI Selfieleslie.com

Layra Light Nude Suede Lace-Up Slingback Pumps Lulus.com

Styling// Yours truly, Sweet Dee Makeup and Hair// Artistry by Azure www.artistrybyazure.com Photography-Editing-Creative director// Tracy with Fully Alive Photography, Fully Alive Creative www.fullyalivecreative.com Photo studio// Beloved Studios Mesa, AZ

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About the editor

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-your-soul 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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Thank you For coming

Sweet Dee

Editor in Chief Danielle O'Day For subscription information, visit xosweetdee.com.

For business inquiries or ad space, contact Danielle@sweetdees.com.