Monday, October 14, 2019

Pizzelle from Camilla's Cucinotta #FoodieReads

I bought The Love Goddess' Cooking School by Melissa Senate* probably half a decade ago. And I probably even read it when I bought it. Parts of it seems oddly familiar. But yesterday, on the last day of the boys' Fall break, I crawled into bed and read it from cover to cover. They were at robotics for part of the day, so my house was quiet and peaceful.

On the Page

This is chick lit, no doubt about that. But it's chick lit that's not trashy...and it involves food.

Holly Maguire has recently had her heart stomped on by a long-time boyfriend in California. She returns to Blue Crab Island, off the coast of Maine, to spend time with her grandmother Camilla, a fortune-teller from Italy and owner of Camilla's Cucinotta, a local cooking school. When Holly was 16-years-old, her nonna Camilla told her that her great love would like sa cordula, an old-world delicacy made with lamb intestines and peas in a butter sauce. Needless to say, not a single one of her boyfriends has ever liked that dish.

When Camilla dies, Holly inherits the house and the cooking school. She is determined to make it work and embraces her grandmother's legacy.

Her students want to learn more than just Italian recipes. Simon, a newly single father, want to learn how to make his daughter's favorite Italian dinners. Mia, a tween, wants to learn to make lasagna so that her dad will break-up with his barbie doll-esque lasagna-making girlfriend. Juliet, Holly's childhood friend from the island, has retreated from a personal tragedy. And Tamara is a serial dater who is finding solace in the company and recipes she's learning.

As the class convenes each week, they add Camilla's essential ingredients of wishes and memories into every dish. "All of Camilla Constantina's recipes called for wishes and memories, either sad or happy or unqualified. They were as essential to Camilla as were the minced garlic or the tablespoon of olive oil. Her grandmother had told Holly that when she first started cooking as a young girl at her mother's hop, she began the tradition of adding the wishes and memories, which had delighted her elders" (pg. 12).

Friendships are formed, confidences solidified, love found, love lost, and love re-found. The book made me wonder: Do you only have one great love of your life? I don't think so. I think we are better equipped for love at certain times in our lives. Then, we just need to keep that connection going with intention and passion!

But through the book, Holly finds strength in herself. She finds peace with her mother. She finds love. And she finds her purpose in life. Does it sound formulaic? It was. But it was an enjoyable read with lots of food mentions.

On the Plate

There were so many things I thought to cook from the book though sa cordula was not on the list! Just the menu she plans to try out for a wedding catering gig had my mouth watering. "She lay her notes, covered in scribbles and Post-its, on the counter. White bean pâté on crostini, and cheese; antipasto platter, Tuscan roast beef tenderloin roasted with pancetta, herbs, and red wine; risotta alla Milanese; gnocchi filled with herbs and mushrooms and served with asparagus; cotoletta Milanese, her grandmother's favorite dish, with roasted pine-nut and fontina cheese sauce" (pg. 123).

There were also recipes in the back of the book for Camilla's Chicken alla Milanese, Risotto alla Milanese, Holly's Heartbreak Pasta Salad, and Camilla's Cucinotta Tiramisu. But I've made plenty of risotto dishes such as Roasted Lobster Risotto, my recent Sweet Potato Risotto, or Risotto all'Amarone. And Tiramisù is often our celebratory dessert of choice: Tiramisù for My Love, for example.

So, over dinner I was talking about this book and the Kitchen Elves said that I was making them think of pizzelle. They offered to make a batch if I made hot chocolate. Done! As for the 'from Camilla's Cucinotta' part, that refers to my kitchen, not Holly's nonna Camilla.

  • 3 large eggs
  • 3/4 C organic granulated sugar
  • 1 t pure coffee extract
  • 1 t pure almond extract
  • 1 3/4 C flour
  • 2 t baking powder
  • 1/2 C melted butter
  • zest from 1 organic lemon
  • oil for greasing the pizzelle maker (he used a non-aerosol grapeseed oil spray)

In a large mixing bowl, beat the eggs, sugar, coffee and almond extracts until well combined. In a medium mixing bowl, stir together the flour  and baking powder.

Add the melted butter to the egg mixture. Then, with a wooden spoon, fold in the flour mixture and the lemon zest. The batter will be thick.

Heat your pizzelle iron. Lightly grease with oil. Cook the pizzelle according to the instructions that came with your iron. D's suggested 1 to 2 t of batter per pizzelle.

The pizzelle cook rapidly, browning in about a minute or two. D used a setting between 3 and 4 on his machine. Remove the pizzelle from the iron, and cool. As the pizzelle cool, they will harden. 

Repeat till all the batter is gone. You can use a pair of kitchen shears to trim any ragged edges. Or leave them rustic.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.

Click to see what everyone else read in October 2019: here.

Sunday, October 13, 2019

A 'Hole' Lotta Fun with Mini Donuts #BakingBloggers

This month, Sue of Palatable Pastime told the Baking Bloggers that for October: "Let's pop some batter into a pan and bake up one of Autumn's favorite breakfast treats. All forms of donuts- it just has to be baked rather than the fried type." Here's the #BakingBloggers virtual donut shop...

I am embarassed to say that I have had a mini donut cookbook - Mini Donuts: 100 Bite-Sized Donut Recipes to Sweeten Your "Hole" Day by Jessica Segarra* - and a mini donut pan that has been largely ignored. For. Years. This was the perfect time to dust if off! Before I get to my recipe for the day, I'm going to tell you a bit about this book. Bear with me!

On the Page
Jessica Segarra is the creator of The Novice Chef blog. She describes herself as "not an actual chef, since chefs go to school." She asserts, instead, that she is "a trial and error, self taught, sugar addict who wants to share all of her recipes through pictures and stories with the world." Me, too! 

Well, the 'trial and error' part and the 'not an actual chef' certainly apply. 'Sugar addict' I am not; give me a bag of chips any ol' day. The whole bag. But I am always game for some culinary adventures, so I used a gift certificate I had to acquire a donut baking pan. Much to my dismay, I selected the wrong sized pan. Ugh. Mine had larger hollows and would make small donuts versus minis. But a few tweets later - with Jessica -  I learned that I could use the pan I bought by simply extending the baking time. Sweet!

If I had to distill this cookbook into one word, it would be 'fun'...oodles and oodles of fun. Sugary, adorable fun.

Jessica's book is divided into eight chapters with 100 original recipes. "The Classics" include Buttermilk Mini Donuts, Maple-Glazed Mini Donuts, and even the festive Vanilla-Sprinkle Mini Donut. The two chocolate creations that caught my eye in the second chapter, "Chocolate x 2", were her Devil's Food Mini Donuts and the Chocolate-Bacon-Maple Mini Donuts. In "Fruity" the Clementine Cream Mini Donut recipe had me humming: oh, my darlin', oh, my darlin', oh, my darlin' Clementine!

Chapter 4, "Donuts of the Stars", was jam-packed with celebrity-inspired creations including 'The Elvis', a peanut butter and banana mini donut; 'The Curious George: Banana Cream Mini Donut'; and 'The Bugs Bunny', a carrot cake mini donut with a cinnamon-scented cream cheese frosting. The three chapters - "Bakery Special", "Candy-Aisle Donuts", and "For the Kid in You" - all made my teeth hurt just reading the recipes. But if you are, like Jessica, a self-proclaimed sugar addict. Have at it. My favorite chapter, bar none, was chapter 7: "Drinks to Donuts". No surprise there.

On the Plate
My strategy to select a few recipes to try completely backfired. I asked my usual taste-testers and, of the four adults and three kids I polled, no one picked the same donuts. So, I opted to do a choose-your-own-adventure style donut, using a single cake base and a single glaze, but providing a variety of toppings. With one batch, I was able to satisfy the family cravings for plain dark chocolate (Jake), Mexican hot chocolate (The Precise Kitchen Elf), Rocky Road (The Enthusiastic Kitchen Elf), and a chocolate + bacon (me).

Here's what we made...

The Chocolate Donut
slightly adapted from Mini Donuts' Dark Chocolate-Ganache Mini Donut recipe

Ingredients made 15 small donuts
  • 1/3 C unsweetened cocoa powder
  • 2 t baking powder
  • 1 egg
  • 1/2 C organic granulated sugar
  • 3/4 C organic milk
  • 2 T oil (I used canola)
  • 2 T organic sour cream
  • 1/2 t pure vanilla paste

Whisk everything together in a mixing bowl. Preheat oven to 350 degrees. Grease the hollows of your baking dish. Fill the hollows three-quarters of the way up. Bake for 13 minutes. Let cool slightly then invert onto a wire cooling rack.

The Ganache
slightly adapted from Mini Donuts'  Dark Chocolate-Ganache Mini Donut recipe

  • 3 oz dark chocolate, chipped
  • 1/2 C organic heavy cream
  • 2 T organic granulated sugar
  • 1 T butter

Place everything except for the cream in a mixing bowl. In a small saucepan, heat the cream until small bubbles form around the edge of the pan. Pour the cream into the mixing bowl, making sure that the chocolate is completely submerged. Let sit for 3 minutes. Whisk till smooth. Cool for at least 10 minutes before dipping your donuts. Place on a wire rack over parchment paper to catch any drips.

The Variations

Mexican Hot Chocolate
Dark Chocolate-Ganache Mini Donuts + Mini Marshmallows + Ground Cinnamon + Ground Ancho Chili Powder

Rocky Road
Dark Chocolate-Ganache Mini Donuts + Mini Marshmallows + Raw Pecan Pieces

Sweet and Salty Piggy
Dark Chocolate-Ganache Mini Donuts + Applewood Bacon Bits + Freshly Ground Sugar + Freshly Ground Sea Salt

Does this look like a 'hole' lotta fun? It was! What a fun, inspirational cookbook, chock-full of recipes. Almost too many recipes. But it just means that I'll have to make another batch soon...especially since I now know where that donut pan is! Looking forward to many more variations of the mini donut in the future.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.

I am adding this to the #FoodieReads link-up.
Click to see what everyone else read in October 2019: here.

(Egg-Free) Cat Scratch Shortbread Cookies #Sponsored

This post is sponsored by Adagio Teas
I received complimentary product for the purpose of review. All opinions are mine alone.

Here's another recipe inspired by the Wicked Teas Sampler Set I received from Adagio Teas.* Their Limited Edition Wicked Teas features six Halloween themed teas packaged in spooky metal tins, including this one - Cat Scratch. Cat Scratch is a black tea with cinnamon pieces, cocoa nibs, and some confetti sprinkles thrown in for good measure.

The caramel notes in the tea made me think of cookies and I decided to finally give an eggless cookie a try. One of D's good friends is allergic to eggs. So, whenever I bring cookies for the robotics team, he always asks, "Mrs. Mann, those have eggs, right?" Yes. I'm sorry!

I've been reading about different substitutes for eggs and thought that the chia seed option might work for these as it already has black stir-ins. So, I whipped up a batch and Jake took the container in when he was picking up the boys from robotics. He announced, "Hey! These don't have eggs, C-. You can have one!"
makes approximately two dozen 2" cookies
  • 10 T butter
  • 1/2 C granulated sugar
  • 2 t pure vanilla bean paste or extract 
  • 1 T maple syrup
  • 1 T chia seeds
  • 1 T water
  • 1 T tea (prefer Adagio tea)
  • 1-3/4 C flour

Place all of the ingredients in the bowl of a food processor. Pulse until it comes together, then turn the dough onto a piece of parchment paper. 

Roll the dough into a long cylinder, approximately 2" in diameter. Enclose the dough in the parchment paper and chill for about an hour, until the dough is firm enough to slice.

Preheat the oven to 375 degrees F. Using a sharp knife, cut the dough cylinder widthwise into 1/4" slices and place, slightly apart, on the baking sheets. 

Bake for 16 to 18 minutes until slightly browned. 

Transfer to a wire rack to cool. They will get more crisp as they cool. So, if you prefer them softer, eat them warm.

You may find Adagio Teas on the web, on Facebook, on Twitter, and on Instagram

*Disclosure: I received compensation in the form of tea samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the sponsor.

Ghostly Candy Apple Concoction Bark #Sponsored

This post is sponsored by Adagio Teas
I received complimentary product for the purpose of review. All opinions are mine alone.

When my contact at Adagio Teas* asked if I would be interested in receiving their Wicked Teas Sampler Set, I shrieked. Halloween might just be my favorite holiday. Their Limited Edition Wicked Teas features six Halloween themed teas packaged in spooky metal tins, including this one - Candy Apple Concoction.

After smelling, brewing, and brainstorming, we came up with some festive ways to use the teas. Candy Apple Concoction is made up of black tea, dried apple pieces, cinnamon bark, and has wickedly witchy red sugar crystals in it. Because of those crystals, I wanted to make something white that would let those little crystals shine. I came up with a white chocolate bark.

Ghostly Candy Apple Concoction Bark

This is really less of a recipe and more of a flexible process. So you can replicate this with whatever chocolate and whatever tea you have. I love it! You don't even really need to measure. But I urge you to use a high quality chocolate; it does make a difference.

Ingredients makes approximately 1/2 pound

  • 1/2 pound chocolate (I used some white chocolate)
  • 2 to 3 t tea (prefer Adagio tea), divided in half
  • Also needed: double boiler or heatproof bowl that fits over a pan, baking sheet, parchment paper


You can melt your chocolate in one of two ways: in the microwave, or in a heatproof bowl set over a pot of simmering water. I use the stovetop method because I don't own a microwave. Besides, on the stovetop, I can actually see what's going on.

In case you've never tempered chocolate, here's how...

Place half of your chocolate in a double-boiler and, over low heat, warm until melted. Remove from heat and stir in the other half of the chocolate. Set aside until the chocolate begins to lose its shine; it's beginning to crystallize. Then, return the chocolate to the double-boiler and warm, over very low heat, until smooth and glossy.

Temper the chocolate and line a baking sheet with parchment paper. 

Add half of your tea to the melted chocolate and stir to combine. Spread the warm chocolate mixture over the parchment paper somewhere between 1/4" and 1/3" thick. You can do it thinner, too, if you like. While it's warm, sprinkle the remaining tea over the top.

Place that tray into the freezer or refrigerator for 5 to 10 minutes to harden. Once the chocolate is hard to the touch, it's ready.

While the bark is still cold, break it into organically-shaped pieces. Or, if you prefer, you can slice them into more even, uniform shapes and sizes. 

You may find Adagio Teas on the web, on Facebook, on Twitter, and on Instagram

*Disclosure: I received compensation in the form of tea samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the sponsor.

Friday, October 11, 2019

This Food-Friendly Varietal Takes You From Savories to Sweets, Snacks to Cakes #WinePW #MerlotMe #Sponsored

 This is a sponsored post written by me on behalf of the #MerlotMe event sponsors.
Complimentary wine was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.

The Wine Pairing Weekend - #WinePW - crew is joining in the month-long celebration of Merlot again this year. This is our fifth year of participating. It's such a fun event. And thanks to the generous help of the #MerlotMe producers, many in our #WinePW group received samples around which to design pairings.

Join us this weekend as we blog, tweet and chat about the wonders of Merlot! Our blog posts will go live on Friday and Saturday, October 11-12. We’ll host an hour-long chat on Twitter on Saturday, Oct. 12 at 11am EDT, 8am PST.  Come and join us at the #MerlotMe and #WinePW hashtags on Twitter. We love visitors. We even love hecklers, join us!

Take a look below at all the great ideas for your next bottle of Merlot.

I have to admit as the wine bottles started arriving, I was simultaneously thrilled and more than a little intimidated. My first year in, I received three bottles. And the generous sampling has grown; every year more bottles show up with last year being a record. Ten. Ten bottles of Merlot to open, pair, and enjoy! This year, I received ten again. Needless to say, my pairings spanned several weeks and are included in multiple posts. And they will continue throughout the month of October. It's a good thing we're only at the second weekend of the month.

I normally lean to the savory side. So, many of my pairings are main dishes with a Merlot. However, I found this food-friendly varietal can match anything from a snack to a cake, too. Here are some of my pairings. Click on the pairing title to go to the original post.


I paired the 2015 Materra Right Bank with Lubyee Bi Lahmi. "From the Oak Knoll District of Napa Valley, this 99% Merlot, 1% Cabernet Sauvignon blend retails for $50. On the nose, the wine is subtly sweet with aromas of red fruit tempered with roasted coffee. On the palate, I got more spice and wood with notes of mint and juniper."

And I served Bunless Lamb Burgers  with the 2014 Northstar Merlot. "With a blend of 76% Merlot and 24% Cabernet Sauvignon, this 2014 Merlot from Columbia Valley was smooth and silky. 'It's a little too smooth,' said Jake. He just meant that he was more inclined to drink it more quickly rather than sip and savor. There definitely was that!"

The Donati Family Vineyard sent two bottles. I matched Wild Game Sausages with Pasta + Donati's 2015 The Immigrant. "On the nose, we got aromas of red fruit with hints of tobacco. On the palate, I found it more complex with layers of spice and a hint of bitterness - like 100% chocolate. This was definitely a wine to be sipped and savored."

The Markham Vineyards Estate Merlot 2015 and the 2016 Duckhorn were ones that I paired with both savories and sweets. The latter was served with a Birch Bark-Brined Chicken and a chocolate cake! Talk about food-friendly, right?


As I mentioned, the Markham Vineyards Estate Merlot 2015 went from savory to sweet with a Poached Salmon Salad with Vanilla Bean Vinaigrette and Some Chocolate. "Heady aromas swirled in this glass - from ripe cherries to bitter chocolate - and it was the color of a rich, sanguine ruby. So pretty!"


Though this could be a dinner all on its own, I'm going to call it a 'snack': An Autumnal Cheese Board, Wild Plum Sauce, & Donati's 2016 Merlot. "On the nose this wine had a sweeter quality of caramel and vanilla. That's why I picked the coffee cheese. On the tongue, however, I got ripe plum with some tinges of oak. That plum was why I picked the pair this with my mother-in-law's sauce. This wine was well balanced and worked well with every bite!"

A few months ago, I went to a tasting room and was offered a snack of potato chips smeared with herbed goat cheese. I replicated that and served it with the 2017 Decoy Merlot. With a suggested retail price of $25, this wine tastes far beyond its price point. It's lush yet complex with layers of fruit and lively acidity.


And, finally, I wanted to pair a Merlot with a chocolate cake. After the successful pairing of the Markham with chocolate and caramel, I decided to pour the 2016 Duckhorn Merlot with a four-layer chocolate cake filled with coffee caramel. Oh, my goodness gracious! This recipe will post for the October Cake Slice Bakers event, but the wine was delightful with it.

With an alluring blend made up of 77% Merlot, 22% Cabernet Sauvignon, 0.5% Malbec, 0.5 % Petit Verdot, this was a beautifully balanced wine that boasted both silky tannins and bright acid. It was just the right match for a rich chocolate cake.

Let me end by saying that five years ago Merlot wasn't really on my wine-radar. It wasn't that I had anything against the varietal; I just didn't have much exposure to it. After five years of participating in this #MerlotMe, I am always pleasantly surprised at how food-friendly and versatile it is. And you don't even have to be fancy...I really enjoyed pairing it with everyday meals.

Many thanks to the participating wineries who sponsor the event and send samples to bloggers. And a shoutout of gratitude, again, to Jeff of Food Wine Click! for wrangling all of us to explore and shine the spotlight on Merlot. Cheers!

*Disclosure: I received compensation in the form of wine samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

Thursday, October 10, 2019

Dragonfruit-Vanilla Bean Layer Cake #FreakyFruitsFriday #MelissasProduce #Sponsored

This is a sponsored post written by me on behalf of Melissa's Produce.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

Here we are at week two of this year's #FreakyFruitsFriday event. The Halloween before last, I noticed that Melissa's Producehad a section on their website for 'Freaky Fruits.' I really wanted to showcase recipes featuring those fruits, so I reached out to my contact at Melissa's and he agreed. This year, I emailed him, again, and he agreed, again. Woohoo.

But first, please check out the other #FreakyFruitsFriday creations for today...

Today's Freaky Fruit

Dragon fruits look really cool. Here's a brief introduction to the dragon fruit. I received several dragon fruit from Melissa's Produce* in preparation for an upcoming #FreakyFruitsFriday event. Starting this Friday - and for two subsequent Fridays - a group of bloggers will be sharing posts that utilize the 'Freaky Fruits' line from Melissa's.

Reviews at my table are usually mixed. "They are cool looking, but they don't taste like anything really." That sentiment seemed to be mirrored by several of my friends. After I posted a photo of them, I got:
  • Well there’s another fruit I’ve never tasted in my life—gonna have to go get one and check it out.
  • There are two or three varieties and one of them is spectacular! Now if I can remember which one it is.
  • The ones we've had haven't tasted like much other than sweet water, but they look really cool!
  • I've had a ton of dragon fruit while on business in China. I was determined to understand why it's so popular. All I can come up with: it looks cool.

Yes, I think it's the cool factor, too, because 'sweet water' seems an apt description to the flavor.

Dragonfruit-Vanilla Bean Layer Cake

Ingredients makes one 9" cake layer 
  • 1-1/2 C flour
  • 1/2 C ground almonds or almond flour
  • 1 t baking powder
  • 1 t salt
  • 1/4 t baking soda
  • zest from two organic lemons (I used Meyer lemons because my parents have a tree in their yard)
  • 3/4 C whole milk plain yogurt
  • 1/4 C freshly squeezed lemon juice, approximately from 1 to 2 lemons (I used Meyer lemons)
  • 1-1/4 C organic dark brown sugar
  • 3/4 C olive oil
  • 2 large eggs
  • 1 t organic vanilla paste or extract 
  • Also needed: butter for greasing pans, parchment paper, 9" cake pan

  • 5 large egg yolks
  • 1/3 C water
  • 1 C organic granulated sugar
  • 1 T organic corn syrup
  • 2 C butter, softened
  • 1 T organic vanilla paste

To Assemble

  • 1 to 2 dragonfruit, depending on size

Preheat oven to 350 degrees F. Butter a 9" round cake pan and line the bottom with parchment paper. Set aside.

Whisk together all of the dry ingredients in a medium mixing bowl. Whisk together the yogurt, lemon zest, and lemon juice in a separate bowl until very smooth. In a large mixing bowl, whisk together the brown sugar and olive oil until well-combined. Add the eggs to the olive oil mixture, one at a time, whisking very well after each, then stir in the vanilla paste or extract. 

Add the dry ingredients and yogurt mixture to the olive oil mixture and whisk until well-combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, approximately 40 to 45 minutes. 

Let cool in the pan for 10 minutes, then turn out onto to a wire rack to cool completely.

Place egg yolks in a mixing bowl and beat on high until they are thick, pale, and ribbon off the whisks.

Combine water, sugar, and corn syrup in a small saucepan. You can attach a candy thermometer to the side; I just kept testing until it reached soft-ball stage. If you're using a thermometer, heat until it reaches 238 degrees F. For testing otherwise, dip a spoon into the syrup, then into ice cold water. The syrup should immediately set up into a soft ball. Mine took about 8 minutes to reach the correct consistency.

Once the syrup is ready, remove it from the heat. While one hand hold the mixer, use the other hand to pour the syrup into the yolks. When all of the syrup is added, turn the mixer up to high and beat until the yolks have doubled in size and have reached medium peak stage. The bowl should be cooled and just lukewarm to the touch. Mine took about 9 minutes.

Begin adding butter, one tablespoon at a time, mixing well after each addition. The more butter you add, the more firm the buttercream will be. Once your buttercream resembles what you think of as buttercream, add in the vanilla paste and beat until well-combined. 

To Assemble
Gently peel the dragonfruit, leaving as much of the pink color on the edges as you can. Slice in half lengthwise, then slice them into slices. Set aside.

Once the cake layers have cooled completely, use a serrated knife to cut the layers flat. Spread a generous amount of buttercream and spread it to the edges. Arrange slices in a thin layer on top of the buttercream. Place the second layer on top, then add buttercream to the top and the sides.

Smooth the buttercream over the top and along the sides.

Arrange more dragonfruit on the cake in whatever design you want. Refrigerate to let the buttercream harden.

This was a delicately flavored dessert with just the right amount of sweetness from the vanilla buttercream. And, while the dragonfruit didn't add much flavor, it lent to a lovely dessert.

The #FreakyFruitsFriday bloggers have one more official post. Stay tuned for more Freaky Fruits Friday creations!

You may find Melissa's...
on the web, Facebook, Twitter, Pinterest, and Instagram

*Disclosure: I received product for free from the sponsor for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

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