Author Archives: sweetlaurel

Sweet Laurel Cottage – Master Bedroom

Hi everyone, Claire here! I’m so excited to finally share our tour of the Sweet Laurel Cottage! After many months of hard work, it has finally come together and Laurel and I couldn’t be happier with the results. Let’s start this tour with one of our favorites rooms – the master bedroom. The concept for this room was a well lit boudoir. We wanted to feel the natural world coming in, but still get that feeling of an escape. The color of the room is crisp and clean and white with soft and sexy pink accents throughout.

Laurel absolutely loves the color pink. We wanted the master bedroom to feel feminine and grown up, but not feel like a little girl’s room, so when we started working on this room we chose this really soft, petal pink as the core color. The space is so tranquil and relaxing and there’s so much natural light. We fell in LOVE with this blush pink velvet bed from Joybird. I love the art deco feel and how dramatic it is. The scalloped edges give it a sense of glamour which I love. This was also the first time Laurel has had a king bed in her house and I was so excited to give her this luxurious experience in her bedroom.

I love doing a wall of drapes in a space. It’s a great way to bring texture and color into a room. We found this amazing blush velvet fabric from Room and Board that we decided to turn into floor to ceiling drapes for a big statement.

Laurel is obsessed with the Viola Sconces from Troy Lighting. We have them in the Sweet Laurel Bakery as well and when we started to look at light fixtures, Laurel told me she wanted them in every room in the house. We decided to mount them as bedside lamps for a touch of old world glamour. We tried to mix in little elements of antiques when we could to give the space an eclectic boudoir feeling.

On the opposite wall, we put this glamorous Joybird reading chair right next to the french doors that lead out to the garden. Right outside is this incredible rose arch so when the doors are open, you can smell amazing roses and lavender. We wanted to bring the outside inside, so the color of the bedroom was inspired by the color of the heirloom roses Laurel has growing on the archway. We wanted the old world English cottage feeling, without it coming off fussy like your grandma’s doilies.

For the floors, we chose Duchateau Herringbone which we have throughout the house for an elevated, elegant and European feel.

Stay tuned for more rooms in the Cottage and watch the full Master Bedroom Tour here!

xo, Claire

Better Beauty Cookies // Sweet Laurel

Better Beauty Cookies

A #BetterBeauty Cookie: I created this cookie for my favorite clean make-up brand, Beautycounter. I love their products and the integrity they stand for with ingredients. We are aligned on this front, and do events together surrounding clean beauty and clean baking! This cookie uses some of the same ingredients used in Beautycounter products, showing us that beauty should be clean from the inside out. The flavor of these beauties? Chocolate dipped, orange cookies! Bright and decadent; they might just be your new go-to cookie! Happy baking!


Prep Time: 30 minutes

Yield: 24 cookies


Ingredients:

2 zested oranges

1/4 cup orange juice

2 cups almond flour

1/4 cup arrowroot powder

1/4 cup coconut oil (melted)

1/4 -1/3 cup maple sugar

1/4 teaspoon Himalayan pink salt

1/2 cup Sweet Laurel Vegan Chocolate Chips


Directions:

In a bowl, mix together the almond flour, arrowroot powder, maple sugar, orange zest and pink salt. Mix well. Add the melted coconut oil and orange juice and stir until a soft dough is formed. Place the dough between two sheets of parchment paper and roll out the dough, then place in the refrigerator to chill for at least 30 minutes.

Preheat oven to 350.

Remove from refrigerator and take off the top sheet of parchment paper and place it on a baking sheet. Using a small cup, circle cookie cutter, or cookie of choice, gently press into dough, and using a spatula, place the cut out dough on prepared baking sheet.

Bake for about 10 minutes, and while doing so, melt the chocolate. To melt the chocolate chips, place them in a small sauce pan over VERY low heat. If your stoves low heat setting is unpredictable, use the double boiler method instead. Slowly melt the chocolate, stirring frequently. When melted remove from stove and allow to cool.

Remove cookies from oven and allow to cool. When completely cool, dip cookies in melted chocolate and place on a piece of parchment paper to firm up. Enjoy!

Store at room temperature in sealed, airtight container for up to 3 days, or place in air tight container and freeze until day you’d like to serve.

Lavender Cake // Sweet Laurel

Lavender Cake

We created this cake to be a sweet, floral reminder of the beauties of springtime. Our community frequently requests our Lavender Cake recipe, and since Mother’s Day is around the corner, we’re sharing it with you in honor of all the amazing mamas out there! Hope you enjoy this cake as much as we do!


Yield: 1 six inch cake with 3 layers, or 1 eight inch cake with 2 layers

Prep Time: 1 hour


Ingredients:

Cake –

4 cups almond flour

1 teaspoon baking soda

1 teaspoon Himalayan pink salt

2 eggs

1/4 cup coconut oil (melted)

½  cup maple syrup

¼ cup lavender tea (1 tablespoon dried lavender buds, steeped in ¼ cup water for 10 minutes, then strain out buds)

1 tablespoon vanilla extract

Coconut Buttercream Frosting

2 cups coconut manna or coconut butter

2 tablespoons maple syrup or honey

1/2 cup coconut milk 

1 teaspoon vanilla extract 

¼ teaspoon lemon juice 

1 teaspoon dried lavender buds (more, for even more flavor!)


Cake Directions:

Preheat oven to 350.

Line 3 six inch cake pans with parchment paper and grease the sides with coconut oil. Alternatively you can use 2 eight inch cake pans.

Mix together the almond flour, pink salt and baking soda.

In another bowl, stir together the eggs, coconut oil, maple syrup, vanilla extract and lavender tea. Mix in the dry ingredients and then pour the batter into the prepared pans. Bake for about 25-30 minutes or until a toothpick inserted comes out clean.

Allow to cool completely before frosting.

Frosting Directions:

Place all coconut buttercream ingredients except lavender buds in a saucepan over low heat. Gently stir until mixture is thick and creamy. If mixture is too creamy, add a bit more coconut milk.

Off heat, add the dried lavender.

***You will want to use your frosting soon after preparing it, or, if you are making the day before, keep frosting on counter and not in the refrigerator. It will harden up in the fridge and be difficult to stir. 

Cake Build:

To build the cake, place a cooled cake round on a cake plate or serving plate. Using about ¼ cup of the frosting at a time, smooth the frosting over the tops and sides. Repeat with the next layer until all layers are used. Smooth frosting over all sides and tops with an offset spatula. Refrigerate the cake until serving and enjoy!

Five Years of Sweet Laurel

5 Years of Sweet Laurel

I cannot believe it has been five years of Sweet Laurel.

Our goal here at Sweet Laurel is to bring delicious, wholesome baked goods to as many people as possible. Claire and I are so grateful we’ve been able to share the goodness of Sweet Laurel with you all here on the blog, in our cookbook, at our cake shop and through our products!

We started back in 2015 after I completely overhauled my diet in order to heal. I was diagnosed with Hashimoto’s Disease, and I was so sick my body systems started shutting down: my digestive system, my energy, my reproductive system. I was 26 years old and my body was failing me! When I started working with a functional medical doctor, I was turned on to the idea of healing through food, which has become our mantra at Sweet Laurel. Overnight, I cut out grains, refined sugar, dairy and soy. This cut my inflammation dramatically, and I immediately began to heal. 

Very quickly Claire saw a change in my well being. We had been friends for quite sometime, and she witnessed just how sick I had become. One day I brought a cake I had made over to her house. It was a chocolate cake, and I told her this was a cake I too could eat. It was grain-free, dairy-free and refined sugar-free, and made with whole food ingredients like almond flour, coconut oil, 100% maple syrup, Himalayan pink salt and organic pastured eggs.

Claire took one bite, turned to me and said, ’This cannot be gluten free! It’s delicious and doesn’t taste like cardboard!’ I quickly told her the ingredients I used, and she replied, “So, it’s basically a salad!’ I laughed, and was so delighted that someone like Claire, a foodie of all foodies, loved the cake as much as I did.

“So Laurel, what are we doing with this?” 

In that moment, Sweet Laurel was born. Claire saw it all, the story, the delicious cake covered in flowers, the brand. We took one huge step into the unknown, and I am so grateful we did. That’s why we are here for you.

Thank you for following along on this journey, and being a part of Sweet Laurel. We appreciate all of the support we’ve received and are so excited to continue spreading Sweet Laurel goodness with as many people as possible in year 5 and always. 

xoxox, Laurel

Claire and I have been baking together long before starting Sweet Laurel.
In the early years of our friendship, we bonded over our mutual love for
baking, flowers, old movies and local history. 
Claire and I in 2015, about to share our delicious cakes with Jenni Kayne and her friends.
Our very first Chocolate Caramel Cake shared at an event! Notice that vegan caramel. Since we’ve cleaned up the way we frost our cakes, but it is still the same delicious, whole food cakes.

Us now. We cannot believe it’s been 5 years.
It love sharing the beauty of Sweet Laurel with you all.

Fairy Cakes // Sweet Laurel

Fairy Cakes

We created these Fairy Cakes to be a kid friendly, nut free option safe for school and birthday parties! At Sweet Laurel we sell these by the dozen, calling it our class pack. It’s very popular with the twelve and under set, however all can enjoy this delicious, darling little treat.


Yield: 24 mini cupcakes or 12 standard size cupcakes

Prep Time: 1 hour


Ingredients:

Cupcake

3/4 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

3/4 cup coconut oil (melted)

6 organic eggs

3/4 cup 100% maple syrup or honey

1 tablespoon vanilla extract

Chocolate Ganache –

8 ounces/266 grams Unsweetened 100% baking chocolate

1/2 cup coconut oil

1/4 cup maple syrup

3/4 cup coconut milk

*Fresh organic raspberries (optional garnish)


Directions:

Preheat oven to 350. Prepare a muffin pan by lining with muffin tins. We use mini cupcake molds for this recipe, but you can use standard size molds as well. Set aside. 

In a medium sized bowl, mix together coconut flour, baking soda and salt. Set bowl aside. 

In another bowl, whisk eggs, coconut oil, maple syrup and vanilla extract. Slowly add in dry ingredients, then using an ice cream scoop, scoop batter into prepared muffin tins. 

Fill batter to nearly the top of each muffin liner, as muffins will rise quite a bit. 

Bake for about 24 minutes. 

Allow to cool and then add chocolate ganache and enjoy!


Chocolate Ganache Directions:

In a double boiler or a heavy saucepan over low heat, melt baking chocolate and coconut oil. When completely smooth, remove from heat, allow to cool.

Pour in maple syrup and coconut milk. Gently stir and allow to sit a room temperature until you are ready to frost your cupcakes. You can either use a knife spread frosting onto each cupcake, or pipe the frosting like pictured.

To pipe the frosting, refrigerate the ganache for about 1 hour. Remove from the fridge and allow to come back to room temperature, then beat in stand mixer until it appears whipped and airy. Fill piping bag and pipe on to cupcakes.

*Option to add a fresh raspberry on top and enjoy!