Simple Recipe: Pineapple Strawberry Palmiers

Pineapple Strawberry Palmiers

When my sister and I were kids, my mom used to make these pineapple strawberry palmiers for us to share with our classmates on Valentine’s Day. They were always gobbled up within seconds. So when Maggie taught me how to make palmiers a few weeks ago, a flood of happy (and sweet) memories came rushing back and I knew I had to share this recipe with you.

With the help of store-bought puff pastry, these little desserts are a snap to make. Crisp, flaky cookie with pineapple cream cheese and a strawberry on top? I don’t really know how you could go wrong.

Pineapple Strawberry Palmiers


1 sheet puff pastry
1 block cream cheese
1 can crushed pineapple (8 oz.)
Strawberries (sliced thinly)


1. Preheat your oven to 400 degrees. Sprinkle a cutting board with sugar and lay the thawed puff pastry on top of it. Sprinkle more sugar on top of the puff pastry. Use a rolling pin to flatten the pastry a little. This gets the sugar nice and embedded into the dough.

2. Take one edge of the pastry and roll it toward the middle do the same with the other side. Wrap in plastic wrap and refrigerate for 30 minutes.

3. Meanwhile, stir together the cream cheese and pineapple. If you can find pineapple cream cheese, even better! That’s what my mom uses but for some reason it’s more readily available in Hawaii than in Massachusetts. (No idea why!) Slice your strawberries.

4. Take your puff pastry out of the fridge and slice it into quarter-inch pieces. Place about two inches apart on a cookie sheet lined with parchment paper or a Silpat. Bake for about six minutes, turn, and bake for about six more minutes. Oven temperatures vary, so keep your eye on them. They should be golden brown when they’re ready.

5. Assemble: spread a dallop of pineapple cream cheese on the cookie. Top with two slices of strawberry.

P.S. Want more easy peasy recipes? Right this way!

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Simple Recipe: Sweet Iced Coffee Cubes

Frock Files | Sweet Coffee Cubes for Iced Coffee

This post was originally published last summer. Since I’ve begun making them again (it’s hot here!), I thought you might want a refresher to impress your 4th of July guests.

In the summertime, I love drinking iced coffee instead of my usual steaming cup of joe. Since I cold brew our coffee anyway, it’s actually easier in the mornings. But I like drinking my coffee in a leisurely fashion, which is hard with iced coffee because I’d end up with watery melted ice cubes on the top and the heavy coffee/milk combination on the bottom. Not appetizing.

I’ve heard of people freezing their coffee into cube form to eliminate the watery coffee issue, but when I did it I found that my coffee got bitter because the coffee to milk/sweetener ratio got thrown off. Since I sweeten my coffee with a little bit of condensed milk, I just added a tiny bit of condensed milk to the cubes to keep the proportions just right. It works! And a bonus: it’s really pretty.

Frock Files | Sweet Coffee Cubes for Iced Coffee


Condensed milk
Cold coffee


1. Drizzle a quarter to half a teaspoon of condensed milk into the ice cube tray. You can also use caramel if you prefer the richer flavor, but you may need to heat it slightly in the microwave to get it to settle sufficiently.

2. Pour the coffee over the condensed milk. Add cream or milk if desired.

3. Freeze for at least four hours, or overnight.

Frock Files | Sweet Coffee Cubes for Iced Coffee

This is the perfect thing to serve for brunch or with afternoon visitors. Add a little bit of Kahlua and you have an instant cocktail!
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Weekend Links + Options

Weekend Links + Options // Frock Files

What a whirlwind of a week! Isn’t that always the way it is before a big trip, though? Since I only see my friends and family back home once each year, I make a special effort to get a little more groomed before going home. My resolution to schedule self care is in effect – at my haircut on Wednesday, I took Sarah’s advice and scheduled my next haircut exactly eight weeks down the road.

Now we just have some last minute errands to run, a family birthday party to throw, and a bit of packing to do — and we’re off! To ring in a festive weekend, I’ve rounded up five fascinating links just for you.

Weekend Links

The moment you realize your mom went through exactly the same things you’re going through right now.

Adorable kids learning about charity in such a fun way! (Think: lemonade stand for the wintertime.)

European flash mobs are classier.

More options = more happiness?

Bourbon! Chocolate! Pecans!

P.S. See you back here on Monday for one last post before we jet! What are you up to this weekend?

Simple Recipe: Two Ingredient Meringues

Frock Files | Pastel Meringues

Since Easter is coming up this weekend, I wanted to do something in pretty pastels but I’m not great with actual eggs — I always manage to break them. Instead, I chose a recipe that includes plenty of eggs but no egg shells. So while these definitely aren’t vegan, they are gluten-free! (Vegan friends, this recipe for vegan meringues looks excellent.)

These meringues take a total of 20 minutes of hands-on time and include just two ingredients (three if you use food coloring). It’s likely that you already have everything on hand, so it’s not too late to make these for your Easter festivities.

  • 4 egg whites
  • 2 1/4 cups confectioner’s sugar
  • Food coloring (optional)
  1. Place parchment paper on two baking sheets. Preheat your oven to 200 degrees.
  2. Separate the egg whites and yolks one by one. Place egg whites in the bowl of a stand mixer or in a mixing bowl if using a hand mixer.
  3. Whip the egg whites on high until they’re foamy and cloud-like, about two minutes. Slowly add the confectioner’s sugar while continuing to mix on medium speed. Add in the food coloring two drops at a time until you reach your desired color.
  4. Return the mixer to high speed until the mixture becomes thick and shiny, about 5 minutes. Don’t skimp on this step, or your cookies will end up looking like this.
  5. Put the mixture into a piping bag fitted with a large star shaped tip, then pipe out as many cookies as possible.
  6. Bake for 3 hours, keeping the oven door slightly open.

Frock Files | Easy Meringues

That’s it! Once the cookies are cool, store them in an air tight container for up to three days. I promise you’ll feel like you’re in Sophia Coppola’s Marie Antoinette while you devour these with a cup of tea.

P.S. Have you heard of The Simple Things? It’s a British lifestyle magazine with a great blog attached to it. I’m terribly flattered that they’ve featured my Mason jar cocktail shaker post.

Frock Files | More Simple Recipes

Sweet Surrender

Two years ago, there was only one little one in my life: my nephew, Akira. Now, I’m lucky to have lots of wee ones in my life, and with Easter coming up I’ve been thinking about what I can give them that isn’t horrendously full of sugar. I’m also somewhat opposed to giving them tacky things made of plastic that will drive their parents crazy (my dad, for instance, hateshateshates Easter grass). These four are easy on the eyes for both parents and kiddos. As for the Rose Vanilla marshmallows from Whimsy & Spice…well, I should apologize in advance for leading you head first into a new addiction. Sorry. They’re just that delicious.

1 / 2 / 3 / 4  (clockwise from top left)

Here are more adorable confections, complete with How To guides from two of my favorite blogs:

1. Pie Pops from Cupcakes & Cashmere / 2. Banilla Sandwich Cookies from Bakers Royale / 3. Pink Chocolate Filled Kisses from Bakers Royale

Generosity and giving are so important everyday! Thursdays are the day that we focus on giving gifts, whether they’re kind gestures, volunteering time, or giving presents. Giving gifts is a form of therapy — gifting therapy — in which you shift focus from  your needs to the needs of others. Let us know about your experiences with gifting!

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