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Coconut Avocado Magic Shell Popsicles

A velvety, dark chocolate shell addition lends another layer of flavour to an already deliciously rich, smooth avocado and coconut citrus popsicle in these Coconut Avocado Magic Shell Popsicles.
Coconut-Avocado-Magic-Shell-Popsicles
It hasn't felt much like summer in these parts, save for the constant supply of popsicles taking form in my freezer. To date, these Coconut Avocado Magic Shell Popsicles are definitely one of my faves!

These popsicles are a slight variation of this Avocado Lime Sorbet, with a velvety, dark chocolate shell addition to lend another layer of flavour to an already deliciously rich, smooth popsicle. And of course copious amounts of pretty sprinkles for good measure!

Coconut Avocado Magic Shell Popsicles
Summer for us usually includes a number of weekend road trips and we recently brought these along in a cooler, so that we might enjoy them on our travels. They held up beautifully in a cooler in the backseat and one may have even gotten us out of a ticket, but you didn't hear that from me... They're just that good!
 
Coconut Avocado Magic Shell Popsicles
I love how the crisp, rich, dark shell gives way to the flavourful, citrus-laced coconut and avocado blend. They just work so well together and that shell transports me back to childhood every time.
Go make a batch of your own, you and your kiddos will thank me! 😉
 
Deliciously Green:

 

Tools & Equipment:
popsicles molds or plastic shot cups
silicone measuring cup
 
 
Print Recipe

Coconut Avocado Magic Shell Popsicles

A velvety, dark chocolate shell addition lends another layer of flavour to an already deliciously rich, smooth avocado and coconut citrus popsicle.
Prep Time6 hours
Total Time6 hours
Course: Dessert, Popsicle
Servings: 6 popsicles
Author: i sugar coat it!

Ingredients

For the popsicle:

  • 2 avocados peeled, stone removed
  • 220 grams coconut milk 1 cup
  • 65 grams raw honey or maple syrup 3 tbsps
  • 1 lime zest and juice

For the magic shell:

  • 180 grams dark 1 cup
  • 27 grams coconut oil 2 tbsp
  • sprinkles optional

Instructions

Make the popsicles:

  • Place all the ingredients in a blender and mix until fully incorporated. Adjust amount of honey or maple syrup to your liking.
  • Pour into popsicle molds, add sticks and transfer to the freezer. Allow to freeze for 6-24 hours.

Make the magic shell:

  • Place the chocolate in a microwave safe dish. I used a flexible silicone measuring cup, which made it easier to dip the popsicles.
  • Melt chocolate in a microwave in 30-second intervals, stirring every 30 seconds. Once melted and smooth, add the coconut oil and stir until fully incorporated. Let cool slightly.
  • Remove the popsicles from the freeze and unmold. One at a time, quickly dip popsicles into the chocolate mixture.
  • Immediately garnish with sprinkles. The shell forms almost immediately, so you will need to move quickly.
  • Place the chocolate covered popsicles on a plate, cover with plastic wrap and return to the freezer until ready to eat.

Notes

Sweet Tips: Place popsicles molds under warm running water for a few seconds to allow them to easily slide out.
I find these popsicles taste best when enjoyed within two days of being made.

 

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Huge Craftsy Summer Sale; Save 50%!

Don't miss Craftsy's Big Summer Sale happening now! Enjoy up to 50% off ALL online classes! Take advantage of big savings today. Shop now and save on an amazing selection of courses!

Recently started, thinking of starting, or looking to streamline your cake business? Check out fellow-Canadian, Chrissie Boon's second course in her Building Your Business Series. Get Smarter Display Cakes!

Learn to make Erin Gardner's fun and quirky designs when you purchase Cakes In Full Bloom!

 How about creating a hostess gift for your next summer gathering? Check out Sweet & Savoury Food Gifts to create your very own edible gifts!
 

 
Or learn the Secrets of Gluten-Free Baking!
 

 
And since we cannot live on sweets alone, be sure to check out the other categories on Craftsy. You won't regret sinking your teeth into some Mexican Street Food: Tacos & Salsas!
 

 
You will also find Painting, Photography, Knitting and Sewing classes. 
So take advantage of these big savings today. Hurry, offer expires August 11, 2014 at 11:59 PM MT. Shop now and save!
 

And when you are done shopping, join me again on Friday for another cool summer treat!
{Disclaimer: This is a sponsored post, however, any opinions expressed are solely those of I Sugar Coat It!}

 

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Onion Gorgonzola Tart {Savoury Sunday}

 Onion Gorgonzola Tart
 Sundays and brunch are synonymous, wouldn't you agree? A lazy, late start and a spread that would normally be frowned upon all become acceptable and even encouraged.

Most mornings in our household start at an ungodly hour and we don't even have kids. Huh?!? The dude's got his yoga routine and long commute. I have a procrastiroutine (yes, I invent words) - it involves getting to the gym, but usually takes me to Starbucks where I sit sleepy-eyed, wrapped in the comfort of good intentions and a steaming grande of chai latte. Go ahead and judge, I'll just sit here sipping and watching.

The mornings when my procrastiroutine caves under the glaring stare of my guilt, I walk. A few blocks. To Starbucks. Then to the office. We call that procrastipromise - a postponed compromise. (Yup, my dictionary is expected in 2018).
Onion Gorgonzola Tart
If I could, I would brunch everyday. That would mean waking up considerably later than is normal for my week-day routine. It would also mean mandatory trips to the gym, because let's face it, brunching is almost always accompanied by over-eating. Or is that just me?
I think it's due to the laid back nature of the meal. You're not rushing out the door, or trying to beat traffic, or racing for a parking spot, or jumping over all the hurdles week-day mornings seem to erect on the race to the office. You're there to eat for the sake of, well... eating and usually in the company of many for unnaturally long periods. AND it is the only time dessert and alcohol become a legitimate part of breakfast. Right!
Onion Gorgonzola Tart
 This brunch spread actually happened back in May. It included this savoury Onion Gorgonzola Tart, a refreshing watermelon basil salad, mini chocolate banana muffins, lemon Bundt, the occasional libation and great conversation and laughs.
We don't do savoury much on I Sugar Coat It, but don't be surprised to see a meal or two of the savoury variety pop up every so often. After all, a girl cannot live on sweet alone.
 Enjoy with family and friends!
More Savoury Sating:

Print Recipe

Onion Gorgonzola Tart {Savoury Sunday}

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Brunch
Servings: 40 mins
Author: I Sugar Coat It

Ingredients

Easy Crust (adapted from Chow.com)

  • 86 g unsalted butter 6 tbsp
  • 44 g water 3 tbsp
  • 12 g sugar 1 tbsp
  • 12 g vegetable oil 1 tbsp
  • Large pinch salt
  • 99 g unbleached 1 cup, all-purpose flour

Filling (adapted from Martha Stewart)

  • 13 g extra-virgin olive oil 1 tbsp
  • 454 g onions 3 ½ cups, cut into rings
  • 2 large eggs
  • 235 g half and half 1 cup
  • 5 g sea salt 1 tsp
  • Freshly ground pepper
  • 57 g gorgonzola dolce ¼ cup

Instructions

  • Heat the oven to 400°F and arrange a rack in the middle.
  • Combine the butter, water, sugar, oil, and salt in a medium ovenproof bowl. Place the bowl in the oven and heat until the mixture is bubbling and the butter is just beginning to brown on the edges, about 15 minutes.
  • Remove the bowl from the oven (handle with care, as it will be hot). Add the flour all at once and stir quickly until it comes together and forms a ball that pulls away from the sides of the bowl.
  • Transfer the dough to a 9-inch tart pan with a removable base. Let the dough is cool before pressing it into the bottom and sides of the pan. Prick the dough all over with a fork.
  • Place on a cookie sheet and bake until golden brown, about 15-20 minutes.

To make the filling:

  • Heat oil in a large skillet over medium heat until hot. Add onions and cook for about 30 minutes or until golden brown, stirring frequently. Set aside.
  • In a small bowl, whisk together eggs, half and half, salt and pepper. Crumble the cheese onto the cooled caramelized onions then add the egg mixture. Pour onion mixture into tart shell.
  • Still on the cookie sheet, bake for 33-40 minutes, or until golden brown. Let cool almost completely before serving.

Notes

Tools & Equipment:
tart pan with removable base

[Disclaimer: This post contains Amazon Affiliate links]

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Boozy Blueberry Lemon Curd Popsicles

 Boozy Blueberry Lemon Curd Popsicles
  Isn't it strange how sometimes the simplest of things can pose the biggest challenges? Take these Boozy Blueberry Lemon Curd Popsicles, for instance...

A few ingredients, blend, pour into molds, freeze and enjoy! Well not this time...

First batch was more slush than pop, as a result of my heavy-handedness in doling out the booze portion of this recipe - vodka, in this case. I guess I could have simmered it to burn of some of the alcohol and all that jazz. Basic grade 8 science regarding freezing points of high-proof alcohols blah, blah, blah...
Batch number two melted even before they were frozen. The warming surface on a stove that was left on (ahem!) will sometimes do that to plastic. If you're asking "why are popsicle molds on a stove?" I didn't have a good answer for the dude and I don't have one for you. They just were and then they did and I I am still scraping plastic off the gas range... Hence, only three, instead of the recipe-yielded six pops, that appear in the photos.
Boozy Blueberry Lemon Curd Popsicles
 The adage, third time's a charm, well, not so charming. Not when the molds are improperly secured and they spill their sticky, boozy guts all over the vegetarian *meat* lining the drawers on freezer. Picture it...see the irony? The popsicle goddess was certainly in her patience testing mode and I wasn't about to let her win.
Attempt number FOUR and we had a winner! A mouth-watering blend of fruity, tart, boozy sweetness frozen into submission.
Boozy Blueberry Lemon Curd Popsicles
Leave room here for slurps and moans, sticky hands and unnaturally blue tongues and lips and the inevitable brain freeze...
Boozy Summer Chill

Print Recipe

Boozy Blueberry Lemon Curd Popsicles

Fruity, tart, sweet summer on a stick!
Prep Time10 hours
Total Time10 hours
Servings: 6
Author: I Sugar Coat It

Ingredients

  • 280 g fresh blueberries 2 cups
  • 250 ml limoncello 1 cup
  • 60 ml simple syrup ¼ cup
  • 80 g lemon curd ¼ cup

Instructions

  • Place all ingredients, except lemon curd, in a blender and blend on high until well combined.
  • Use a spatula to swirl a couple table spoons of the lemon curd into the mixture.
  • Place remaining lemon curd in a piping bag and pipe randomly into the mold. Pour the blueberry mixture into the molds and freeze for 10-12 hours for best results.
  • Place popsicles mold under warm running water to easily remove popsicles.

Notes

Tools & Equipment
popsicle mold

[Disclaimer: This post contains Amazon Affiliate links]

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Black Swan Down

Todays post is all about the perils of photographing food. Featuring Cardamom Cupcakes, Rose-Infused Whipped Topping and Chocolate Ballerinas!

Imagine spending hours cutting, painting and detailing two dozen ballerinas made from modelling chocolate. Lots of work, but pretty spectacular results. You're feeling like a boss and decide you want to capture some shots before they head out to your friend's to be devoured. 


In your haste, you set up a make-shift background, flanked by a whiteboard to bounce some light around, a couple props, etcetera, etcetera... Camera cocked and ready to shoot, you step back to admire what resembles a scene from Black Swan. Just as you lift the remote to fire off the first shot...
Princess Odette loses her fricking mind and pulls an Odile and the curtain is quickly, and unceremoniously drawn, somewhere between the first shutter of the lens. 

Well, this one-time, wannabe, ballerina just as quickly turned into a sailor. Not the clorox-clean-white-pants, striped shirt, cap-wearing, singing-in-the-rain bull-ish. Naaahhh, we're talking cussing, laid out on the floor, tantrum-throwing, wailing and ranting, disgraceful breed of sailor girl - if there ever was one.

Cardamom Rose Ballerina Cupcakes
Tangled, broken limbs and severed slipper feet, littered the black lace floor-drop, punctuated by sweet, silky frosting-soiled tutus and up-dos, further dampened by my salty, sailor girl tears.
Looking at the clock through tear/anger-clouded eyes, I uncurled from fetal position and picked myself up off the floor, straightened my bell-bottom pants and put on my little seafarer's problem-solving cap.

Cardamom Rose Ballerina Cupcakes
Ungracefully transitioning from arabesque to an arabesque fondue-ish stance, the surviving ballerinas took their places once more, for a less than stellar show. Broken ballerinas aside, the cardamom cupcakes and rose-infused whipped topping made for an incredibly flavourful pairing.  
Here's a quick video showing how I made the toppers. For more behind the scene photos and videos, join me on Instagram.

Note: I made these toppers/cupcakes earlier in the year, while the weather was still cold. I am not certain how the toppers would hold up in warmer weather, especially for an outdoor event. If you plan to do something similar, be sure to test first.

More Cupcakes

Cardamom Cupcakes w/Cardamom Rose Whipped Topping
(yield: 24 Cupcakes)

Tools & Equipment Used:
Ballerina Patchwork Cutter
Ingredients:

Cupcakes
199g (2 cups) unbleached all-purpose flour
6g (1 ½ tsp) baking soda
2.5g (½ tsp) salt
6g (2 ½ tsp) ground cardamom
226g (1 cup) coconut oil, solid
287g (1 ½ cups) organic cane sugar
4 large eggs
20g (1 tbsp) vanilla bean paste
122g (½ cup) almond milk

Whipped Topping
500ml (2 cups) 35% whipping cream
33g (¼ cup) confectioner's sugar (adjust to taste)
2.5g (1 tsp) ground cardamom
5g (1tsp) rose water
Directions:
Place rack in the center of oven and preheat oven to 350ºF. Line the wells of muffin pans with cupcake liners.

Sift flour, baking soda, salt and cardamom into a large bowl.

Using the paddle attachment of an electric stand mixer, cream together the butter, sugar and vanilla bean paste until fluffy. 

Add eggs one at a time, beating well after each addition. Scrape down sides as needed.

Lower the speed of the mixer and add the flour mixture in thirds, alternating with the milk (flour-milk-flour-milk-flour), until fully incorporated and smooth.

Fill cupcake liners two-thirds with batter, using an ice-cream scoop for even distribution.

Bake for 15-18 minutes, or until a tester inserted in the cupcake, comes out clean.

Remove from oven and place on cooling rack to cool completely.
To make the topping: Chill the cream, stainless steel bowl and whisk.

Pour the cream into the chilled bowl, add the stabilizer, sugar, cardamom and rose water. Whisk with a handheld or electric mixer until stable peaks form.

Pipe onto cooled cupcakes and top with ballerinas.

[Disclaimer: This post contains Amazon Affiliate links.]

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Biscoff Pudding Popsicles {FrozenFriday}

Yup, it's that time again, friends! Today we're chilling with ridiculously easy Biscoff Pudding Pops!

Biscoff Pudding Popsicles

These super easy pops were made along side my Biscoff Milk Popsicles from a few weeks ago. They, however, required a special trip to the store for a package of instant pudding mix. Incidentally, the last time I purchased pudding mix was for precisely this reason. Remember my Berry Pistachio Cream Pops from last year?


I don't remember having instant pudding as a kid, so it's not one of those things that I ever crave or reminisce about. However, the dude seems to like it when I use it in popsicles, but only with almond milk. Did I mention he is vegetarian? And surprisingly, according to PETA's Accidentally Vegan list, this flavour of Jell-O Instant Pudding is vegan. So are the lemon, banana and pistachio flavours, if you were wondering. Go figure!!

Biscoff Pudding Popsicles

These were perfectly creamy with little hits of super sweetness delivered by the bands of biscoff spread. I have not tried myself, but I imagine these would work just as well with any of your favourite spreads - peanut butter, nutella, wafer butter. Yum, yum and YUM!

Now go use what you have to whip up a batch with the kiddos and get the weekend started!

More Summer Suckers:
Biscoff Pudding Popsicles
(yields: 8 popsicles)

Equipment & Tools:
popsicle mold

popsicle sticks

piping bag (or sandwich bag)

Ingredients:
1 pkg. vanilla instant pudding mix
2 cups almond milk
Directions:
Spoon biscoff into a piping bag or clean sandwich with the end snipped (or corner point of the sandwich bag).

Whisk together cold milk and pudding mix until smooth.

Randomly pipe some of the biscoff into each popsicle mold, so that it attaches to the sides. Pour in the pudding mix, adding bits of biscoff along the way down the center.

Insert popsicle sticks and place in the freezer for at least six hours, or overnight.

To unmold popsicles, place mold under warm running water until popsicles slide out.

Chill and enjoy!
[This post contains affiliate links.]

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Mangosteen Passion Fruit Smoothie {Breakfast Club}

Mangosteen Passion Fruit Smoothie
Feeling that mid-week slump? Click on over for a tasty energy boost with Mangosteen...
Known as the 'Queen of Fruits', Mangosteen boasts an impressive list of health benefits. It's a tropical berry with a dark purple rind and white, fleshy pulp. But did you know that you can also get it as a powder?
Mangosteen Passion Fruit Smoothie
Yup, organic, non-GMO powder. The fruit itself can be found at most Asian markets, but they are not always readily available here, so the powdered version comes in handy.
This particular powder is made from the fruit's purple rind, is low in fat, high in calcium, with impressive antioxidant and anti-inflammatory properties (source) and tastes great!
Mangosteen Passion Fruit Smoothie
From beets to blueberries to pomegranate, a powdered version exists. They are perfect for adding natural colour to baked goods (as seen with my test macarons), and convenient for whipping up smoothies when my favourite fruits are not in season.
The Breakfast Chill:
Mangosteen Passion Fruit Smoothie. Smoothie Resolution Round Up 2017.
Print Recipe

Mangosteen Passion Fruit Smoothie

Course: Breakfast
Servings: 2
Author: I Sugar Coat It

Ingredients

  • 2 teaspoon mangosteen powder
  • 2 cups passion fruit juice
  • 4-6 strawberries frozen
  • 1 banana peeled and frozen

Instructions

  • Place all the ingredients in a blender and blend on high until mixture is smooth. The smoothie will be very thick, if this isn't your preference, a
  • dd more juice until a desired consistency is reached.
  • Pour and enjoy!

 

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Gianduja Chocolate Same Love Wedding Cake

This very special Gianduja Chocolate Same Love Wedding Cake is two tiers of rich chocolate cake, filled with a silky, decadent gianduja buttercream!

Gianduja Chocolate Same Love Wedding Cake
It's been a while since we had cake here on I Sugar Coat It! Well, you are in for a treat today. There are stripes and dots and hearts, flowers, bright colours and showers of LOVE!

In the words of Dr. Barbara de Angelis - "Love is a force more formidable than any other. It is invisible - it cannot be seen or measured, yet it is powerful enough to transform you in a moment, and offer you more joy than any material possession could."
And if you have been fortunate enough to have loved and be loved, then the good doctor's words will resonate.
 
Gianduja Chocolate Same Love Wedding Cake
Love is indeed a beautiful thing. Something we should all be free to experience. Fully and free of fear, judgment or ridicule. For me, love is not about the who, where, when, why or what - it simply IS. It exists because we exist (or vice versa). Strip away race, sex, religion, status... all the things that blind us and you will find nothing purer, more intoxicating, more enveloping than true LOVE.
Parent to child. Siblings. Friends. Lovers.
 
Gianduja Chocolate Same Love Wedding Cake
On the topic of lovers - some choose a less formal union, while others choose to seal their union through vows. Be it male to female, or same sex - it's all love to me. Love that should be celebrated. And where there is a celebration, there'd better be cake!
I made this Gianduja Chocolate Same Love Wedding Cake to act as the centrepiece to a special union. It's two glorious tiers  - the top tier is three layers a peanut butter chocolate cake and the base tier is six layers of rich chocolate cake, filled with a silky, decadent gianduja buttercream.
It is out of this world delicious and I happen to think, beautiful!
 
Gianduja Chocolate Same Love Wedding Cake
I truly enjoyed making this cake, for so many reasons, but mostly because it was the centrepiece to a celebration of unwavering love.
More Celebration Cakes:
Print Recipe

Gianduja Chocolate Same Love Wedding Cake

This very special Gianduja Chocolate Same Love Wedding Cake is two tiers of rich chocolate cake, filled with a silky, decadent gianduja buttercream!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Author: I Sugar Coat It

Ingredients

Cake:

  • 360 grams granulated sugar
  • 100 grams bread flour
  • 100 grams cake/pastry flour
  • 73 grams cocoa
  • 7 grams baking powder
  • 6 grams baking soda
  • 2.5 grams salt
  • 2 eggs
  • 185 ml milk
  • 93 ml vegetable oil
  • 8 grams pure vanilla extract
  • 188 ml freshly brewed espresso hot

Peanut Butter Buttercream:

  • 60 grams liquid egg whites
  • 90 grams granulated sugar
  • pinch of salt
  • 170 grams unsalted butter room temperature
  • 130 grams smooth peanut butter
  • ½ tablespoon vanilla bean paste

Gianduja Buttercream:

  • 120 grams liquid egg whites
  • 180 grams granulated sugar
  • pinch of salt
  • 340 grams unsalted butter room temperature
  • 300 grams gianduja melted

Instructions

Make the cake:

  • Preheat oven to 350ºF.
  • Grease two 5-inch pans and three 7-inch pans, line with parchment rounds and place on a cookie sheet. Set aside.
  • Sift all the dry ingredients into a large bowl and make a well in the centre.
  • In a separate bowl, lightly whisk together all the wet ingredients, except coffee.
  • Add the wet mixture to the dry ingredients and use a whisk to stir the batter. It will be thick.
  • Add the hot coffee and continue to stir with the whisk until fully combined.
  • Divide the batter evenly into prepared cake pans. (I place each pan on a scale for even distribution - anal, I know...)
  • Bake for 25-30 minutes on the cookie sheet on the middle rack of the oven. Rotate cookie sheet halfway through baking. The smaller cakes will bake faster than the larger ones, so keep an eye on them.
  • Remove from oven and allow to cool in pan for 10 minutes before turning them out onto a cooling rack.
  • Once completely cooled, level and torte cakes.

Make the peanut butter buttercream:

  • Using a clean towel and some lemon juice or vinegar, clean your mixing bowl, whisk attachment and utensils to remove any traces of grease.
  • Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
  • Add egg whites, sugar and a pinch of salt to the bowl of a stand mixer and place over the pot of simmering water, ensuring the bottom of the bowl is not in contact with the water in the pot.
  • Whisk the sugar, egg white, salt mixture constantly, but gently, until temperature reaches 160°F.
  • Once at the correct temperature, remove from heat and dry the underside of the bowl with a towel before placing it on the stand mixer.
  • With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch. Do not begin adding butter while the bowl is still warm.
  • Switch from your whisk to paddle attachment and with mixer on low speed, add butter cubes, one at a time, until incorporated. Continue to mix until it reaches a silky smooth texture.
  • Add vanilla and peanut butter, continuing to beat on low speed until well combined and silky smooth.

Make the gianduja buttercream:

  • Roughly chop the gianduja andadd to a small bowl. Please the small bowl over a pot with simmering water to melt. Set aside to cool.
  • Using a clean towel and some lemon juice or vinegar, clean your mixing bowl, whisk attachment and utensils to remove any traces of grease.
  • Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
  • Add egg whites, sugar and a pinch of salt to the bowl of a stand mixer and place over the pot of simmering water, ensuring the bottom of the bowl is not in contact with the water in the pot.
  • Whisk the sugar, egg white, salt mixture constantly, but gently, until temperature reaches 160°F.
  • Once at the correct temperature, remove from heat and dry the underside of the bowl with a towel before placing it on the stand mixer.
  • With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch. Do not begin adding butter while the bowl is still warm.
  • Switch from your whisk to paddle attachment and with mixer on low speed, add butter cubes, one at a time, until incorporated. Continue to mix until it reaches a silky smooth texture.
  • Add the gianduja slowly pouring in a constant stram, continuing to beat on low speed until well combined and silky smooth.
  • Assemble cake.

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Craftsy's Creative Escape Flash Sale: Save Up to 50%!

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Step up your cake decorating game by learning something new, or brushing up on old skills.

Don't miss out on Craftsy's Creative Escape Flash Sale! Save up to 50% at Craftsy's Creative Escape Flash Sale for a limited time only. You won't see so many classes with prices this low again soon. Hurry, offer expires July 20th at 11:59pm MT. ShopCraftsy's Creative Escape Flash Sale!


Have a great weekend and see you in a couple days for more sweet treats!