Dine & Dish with Dawn: Society Bakery in Dallas – It’s Not Just Their Desserts That Make Them Sweet!

Posted on September 8, 2015 by BeautyFrosting

Life might not be a cake walk, but don’t tell Society Bakery that.

The oven is always on at Society Bakery in Dallas, where they bake as much sweetness as they add to the world around them!

A bakery whose motto is “Be good to your sweet tooth, be good to society,” Society makes it its mission to sweeten the world, while giving back.

And, I’m not the only one who’s noticed. Ellen Degeneres and AOL have named them one of the Top Ten Cupcakes in America, and People Country Magazine listed Society Bakery as one of “Four top bakeries in L.A., Dallas, Birmingham, and N.Y.C.”.

Society Bakery founder, Roshi Muns and I established a friendship last December when I was referred to Society when I needed a last minute cake for an impromptu holiday tea party with my girlfriends. I tasted the cake (delicious!), and met Roshi (the sweetest!), and it was friendship at first sight! We’ve followed each other on social media since then, so when Roshi saw I was headed home to Dallas, she told me she wanted to “roll out the red carpet” for me and my family and friends, and host a tasting brunch for us.

Knowing I would need some help from other discerning tastebuds to taste such delectable treats, I invited my mom, my fabulous Dallas blogger friend Lee Cordon of DoSayGive, my best friend Jenny Harris, her son Shepherd, Jenny’s sister Dr. Sally Falwell, and her daughter, Evie.

Lots of love at the table with my tasting crew by my side – and that’s Roshi right behind me!

And oh my, were we ever treated!

We started out with Pimento Cheese on toast with hardboiled egg, bacon, lettuce and tomato.

Society Bakery’s homemade pimento cheese on toast, with hardboiled eggs, bacon, lettuce and tomato

Then, came out the chicken salad on croissant, tuna salad on wheat, grilled cheese and pasta salad with tomato and mozzarella.

Chicken salad on croissant, truna salad, grilled cheese and pasta salad at Society Bakery – delicious!

The next course was ricotta with fresh peaches and strawberries, served with a side of some of the most delicious homemade peach jam I’ve ever enjoyed.

Ricotta with fresh peaches and strawberries with a side of scrumptious homemade peach jam by Chef Erin

After all that, came the…DESSERTS!!
And, I do mean desserts plural!

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Life really is a cake walk at Society Bakery (details of desserts in this pic below)

We were treated to the following dessert smorgasbord (as pictured above clockwise witht the brownie, standing in for 12 o’clock): Brownie, Frosted Sugar Cookie, Red Velvet Cupcake with Cream Cheese Frosting, Jessie Jessup Cupcake (vanilla cake with buttercream frosting & my FAVE!), Strawberry Cupcake, Coconut Cupcake, Salted Caramel Cupcake with Salted Caramel Filling, vanilla Cupcake, White Petits Fours with filling, Monster Chocolate Chip Cookie, Bread Pudding Whoopie Pie, Apple Pie, another Whoopie Pie, Monster M&M Cookie, and their signature Chocolate Cake in the center.

Here’s a closeup of some of that deliciousness.

Sugar Heaven at Society Bakery with cupcakes, cookies, petits four, pies, brownies and whoopie pies!

As delicious as the food and “sweet treats” (as Sally & Evie call them) are, Roshi’s mission is even sweeter. Society Bakery is active in giving back to the local community of Dallas, by giving thousands of cupcakes away in exchange for items that local charities need. Society Bakery also donates throughout the year to over 100 different charities, schools and non-profit organizations, refraining from taking tax write-offs for donations because Roshi and her team believe that a business can be profitable and charitable at the same time. Sounds like someone else I know!

My heart was so full getting to share both my love for what I do, and my love of food, with some of the people I love best in my own hometown of Dallas.

What it takes to capture those delicious food pics y’all love looking at! My friend Jenny was praying I didn’t fall off that step ladder!

My dear friend (of 21 years), Jenny Harris Crandall and I cakewalking at Society Bakery

With my friend – and fellow influencer & blogger – Lee Cordon, of the fabulous blog, DoSayGive

So, when in Dallas, head on over to Society Bakery, where the oven’s always on – and the place, where when you buy sweetness, you also add sweetness to the world around you!

xoxo,
Dawn

The Sweet Life with Dawn McCoy: A Magical Day at Magnolia Bakery

Posted on June 27, 2014 by BeautyFrosting

My heart belongs to Magnolia Bakery. So when I got the opportunity to visit one of my favorite places for a little frosting lesson and fun, I jumped at the chance. Find out how the frosting experts at Magnolia get that “signature swirl”, see if I can replicate it and see what other emotions their delicious treats stir up for me. A magical day at Magnolia, indeed. Join me for a taste…

Now, isn’t THAT the sweetest?
xoxo,
BF

High-Low 2/17/14: Valentine’s Fun & Forced Relaxation

Posted on February 17, 2014 by BeautyFrosting

HIGH: Valentine’s Fun!

I celebrated Valentine’s a little early on Thursday by hosting a sweet and inspired shoot here at The Cupcake Palace. And I loved celebrating the sweetest of days with my sweet – and talented – friend, Lindsey Vaerst.

We had a wine tasting dinner to attend for BeautyFrosting – later that evening – but first we had a little girly fun doing the shoot, sipping some pink champagne and nibbling on some sweets. Then we had some girl talk as we got ready for the big night ahead. What a perfect day!

This is how my Valentine's looked. How did you celebrate? Hope it was a sweet one! (*heart champagne flutes by World Market)

LOW: Forced Relaxation

My low this week? I got a bad case of food poisoning. No lesson learned. Nothing positive from it. Oh wait, or is there? Yep. By being completely incapacitated for 2 days, I actually had to rest, relax, take baths, read, watch a movie and do nothing but be sick and take care of myself. Okay, universe, I get it. I GET IT. Relax more or you’ll make me relax. Point taken. And, um, no picture needed – am I right?

xoxo,
BF

BF Asks: What was your High-Low this week?

*So what exactly is a High-Low, you ask? High-Low is the BEST & WORST part of your day, week, month, etc. I started this tradition with friends & family after I discovered it through a movie decades ago. Not only is it useful for reflection sake but it is also an excellent way to communicate with your spouse, kids or friends over the dinner table. By introducing this tradition to folks, parents have told me that their kids have opened up more and friends have told me that their spouses have become more communicative. Try it for yourself and let me know what your experience is!

In-My-Tub-Tuesday: Whish Body Three Whishes Sugar Scrub in Almond

Posted on October 8, 2013 by BeautyFrosting

Well, well, well. So, listen, I had a date the other night and no time for a quick trip to the day spa – I mean really – who does these days?
I wanted my skin to be super soft in 5 minutes flat. I wanted the silky legs, the supple arms and the soft everywhere else.

So with all of the beauty products living in my house, what did I turn to?
It’s simple – Whish Body Three Whishes Sugar Scrub in Almond ($38).

In-My-Tub-Tuesday: Whish Body Three Wishes Sugar Scrub in Almond

So why was this the chosen one to do me up for my date?

I’ll give you THREE reasons – (appropriate, non?):

1) My extremely dry skin was jonesing for a sumptuous sugar scrub that would leave me moisturized, soft and silky without feeling slimy or oily. I mean, who would want to feel like an oil slick? With its happy marriage of a trio of exfoliants (bamboo powder, raspberry seed and a brown sugar & cane sugar combo) and a triple dose of rich moisturizers, my skin always feels pretty and polished in no time with Whish Three Whishes Sugar Scrub.

2) Um, what girl doesn’t want to smell like a cookie? And, more importantly, what guy doesn’t love cookies? See, how that works? So a sweet-smelling scrub like Whish’s Almond scrub was exactly what I was craving. It did the job and left me smelling as sweet as an almond cookie.

3) Whish products are free of everything you don’t want – sulfate-free, paraben-free, petrochemical-free, TEA & DEA-free, and animal cruelty-free. Plus, all Whish products are made in the good ole U.S.A. and the ingredients are all natural and organic which is just beyond sexy.

So not only did I get a perfectly sloughed and smoothed body from head to toe – but I also smelled like I’d been slaving away in the kitchen all day. Well, that or bathing in almond cookies. Either one – not a bad thing for romance, folks. Not a bad thing, at all.

xoxo,
BF

BF Asks: How do you get soft from head to toe for date night?

Saturday Social Hour: Master The Look Beauty Event at Saks Fifth Avenue Beverly Hills

Posted on September 28, 2013 by BeautyFrosting

This past Thursday, Saks 5th Avenue in Beverly Hills and Cadillac hosted an evening of beauty-themed treats from Food Ink, champagne, wine and a killer dj to benefit Lupus LA and kick off their fall Beauty Event.

With the cutest cookies there ever were…

The cutest cookies that ever were from Food Ink

The most kissable cupcakes I’ve ever seen…

Cute kissy lip-cupcakes from Food Ink!

Custom color consultations – to help you find your best color fit both in fashion and beauty – by Jill Kirsch

Custom color consultation from Jill Kirsch - the Guru of Hue

and lipstick reading by a lipstick reader, beauty tips from NARS, Dolce & Gabbana, Dior and Estee Lauder.

Everyone had a ball and I was in heaven as some of my fave folks were there – such as Whitney Lader from hoopLA, Roxy Manning from RedCarpetRoxy, Megan O’Brien from Meg’s Makeup and…

With Roxy & Whitney at the Saks Master The Look beauty event

my new buddy, Braylen Brooks from ScenesterTV!

With my new buddy Braylen...and one verrrrry cute waiter

A beautiful night, indeed!

xoxo,
BF

BF Asks: Which beauty look would you love to master?

Recipe Box: Dawn’s Comforting Egg Custard

Posted on September 20, 2013 by BeautyFrosting

Comfort Food. It’s the food from our childhood that soothed us, nurtured us, healed the hurt, made us well when we were sick, mended our broken hearts and made us happy when we were sad. These heart-and-tummy-filling foods are the ones we’ll turn to for the rest of our lives.

My ultimate comfort food: Dawn's Comforting Egg Custard

One of these for me is my mom’s egg custard that she used to make for me. I got chronic sore throats growing up and this was both tasty and soothing going down. It felt like a hug for my throat. I know, I know. That sounded, um, weird.

Nevertheless, it’s the oh-so-comforting dessert recipe I always go to when a friend has their wisdom teeth taken out, has a baby or just needs a little pick-me-up.
I hope you – and your loved ones – find as much comfort in it as me and mine have.

p.s. Serving the custards in cute-shaped dishes, such as hearts, is totally optional but I highly suggest it!

The Chantal heart dishes are optional...but highly recommended

Dawn’s Comforting Egg Custard

Preheat oven to 325 degrees.

*Makes approximately 6 individual servings

6 Slightly beaten eggs

1 c sugar

1/2 tsp salt

2 c Scalded whole milk

2 c Scalded Heaving Whipping Cream

1 tsp Vanilla Extract

Heat the milk and cream just until scalded (very hot) – not boiling. Take off stove and let cool.

Combine eggs, sugar and salt.

Slowly stir in milk and vanilla.

Fill six-ounce oven-safe custard cups, ramekins or bowls. Set in shallow baking pan on oven rack.

Pour hot water into pan 1 inch deep.

Bake at 325 degrees for 40-45 minutes, or until knife inserted in center comes out clean.

Serve warm (for a creamy crème brulee-taste) or chilled for a straight-up, comforting custard.

*Note: If you’d like to make one large custard, bake in a 2-quart casserole dish or standard cake pan for 60 minutes.

You know how I love a good bath? Well, even my desserts sometimes love taking a long, hot bath.

Recipe Box: Mama’s Cousin’s Southern Red Velvet Cake

Posted on August 30, 2013 by BeautyFrosting

There are a few cakes from childhood that dance deliciously in your memory, forever. They are the beautiful cakes that symbolize nostalgia and will always remind you a little bit of the magic of your youth.

For me, one of these is my Mom’s Southern Red Velvet Cake.

Mama's Cousin's Southern Red Velvet Cake

Actually it’s her cousin’s recipe so I call it, “Mama’s Cousin’s Southern Red Velvet Cake.” Whatever the name, it’s delicious. The rich red velvet cake pairs perfectly with the creamy, cream cheese frosting and it’s sweet, rich and delicious while still having a bit of a refined taste as it’s not too sweet. This might be attributed to the acidic elements of buttermilk or vinegar in the cake (yes, VINEGAR!!) but the two tastes of sweet and tart balance each other out so well.

So when my friend, stylist Jennie C., was having a birthday party and I found out that her favorite cake was red velvet. I knew immediately the recipe I would use. I promptly got on the horn and called Mama for the recipe.

While it’s messy to make – it seriously looks like an episode of True Blood at points…

– in the end, this cake beautiful to look at, gorgeous to display or take to a shindig and scrumptious to eat.

Mama's Cousin's Southern Red Velvet Cupcakes

Without further ado…

Mama’s Cousin’s Southern Red Velvet Cake or Cupcakes

2 ounces red food coloring (I prefer the Wilton No-Taste Red)

3 tablespoons cocoa

½ cup vegetable shortening

1 ½ cups granulated sugar

2 eggs

1 teaspoon vanilla

2 ½ cups sifted cake flour

1 teaspoon salt

1 cup buttermilk

1 tablespoon vinegar

1 teaspoon baking soda

Mix food coloring with cocoa and set aside. Beat shortening with sugar; add eggs one at a time, beating after each addition. Add food coloring mixture and vanilla. Alternately add flour, salt, and buttermilk, beating well. Stir in vinegar and baking soda. For cake, grease bottom and sides of three pans and line each with wax paper (cutting off excess at top). Bake in 350-degree oven for 25-30 minutes. Makes one 3-layer cake or one large loaf cake. For cupcakes, Bake for 18-24 minutes (makes approx 28 cupcakes). Let cake cool before frosting.

Cream Cheese Frosting: Cream together 2 (8-ounce) packages cream cheese, 1 bag of confectioners’ sugar plus 2 tablespoons, 2 teaspoons vanilla and 1 stick butter, softened.

xoxo,
BF

BF Asks: What cake from your childhood dances deliciously in your memory?

Foodie Friday: Del Frisco’s Grille in Dallas – First In My Heart

Posted on June 21, 2013 by BeautyFrosting

There are few things a Texan girl loves as much as her mama. Del Frisco’s steak is one of them.

Foodie Friday: Del Frisco's Grille in Dallas, Texas

After all, you always love your first. And while it may not have been my first steak, it’s the first steak I can remember as being utterly melt-in-your-mouth delicious.

I was raised on the stuff and it set a verrry high bar for a good steak. When you’re a Dallas Del Frisco’s girl, you expect a lot – and, unfortunately as a result, you are often disappointed at other steak-claiming establishments.

So I was thrilled to be invited to experience Del Frisco’s Grille in Dallas on McKinney. But being invited back to where my love of steak was born, I found myself a little nervous. Would it live up to the hype of my memory? Would the quality have suffered over the years? The answer? A resounding NO. In fact, if it’s possible, it even got BETTER.

Here’s what my tastebuds got to indulge in. And there wasn’t a below amazing taste among them.

CRAFTED COCKTAILS – TASTED, TRIED AND TRUE:

Del Frisco's Grile Crafted Cocktails: (clockwise from top right to left) Apt. 5D, Tennessee Peach and The VIP

TENNESSEE PEACH Jack Daniels, Fresh Peaches, Honey, Fresh Lime Juice – which tastes like the tastiest, spirited Peach Cobbler.

THE VIP Svedka Clementine Vodka Infused with Fresh Hawaiian Pineapple – reminiscent of a delicious pineapple sherbet from your youth.

APT. 5D Tito’s Vodka, Simple Syrup, Lemon Sour, Dash of Balsamic Vinegar, Muddled Strawberries – straight up spirited strawberry jam.

*
THE WINE :

Bodega Inurrieta Navarra Cuatrocientos, CV ($55)

Excellent wine pairing for our steak: Bodega Inurrieta Navarra Cuatrocientos, CV ($55)

Now, this was a mighty fine wine. And I have the sommelier to thank for this gem. It was his recommendation based on my preferences and he was spot on!

FOOD TO FIGHT OVER:

Food To Fight Over: (clockwise from left to right) Deviled Eggs, Ahi Tuna Tacos, Cheesesteak Rolls and Pimento Rolls

CHEESESTEAK EGGROLLS Sweet & Spicy Chili Sauce, Honey Mustard 10 – holy cheesteaks, Batman! These are gold!! I’d heard rumors of how yummy they were but they beat my highest expectations. And they were my mom’s favorite thing on the menu!

PIMENTO CHEESE FRITTERS Chipotle Ranch Sauce 9 – I loooooved these. They were one of my top faves of the evening. Fried & breaded with cheesy, southern pimento goodness inside. Melt-in-your-mouth and maybe a bit on your hands and chin, as well!

AHI TACOS Tuna Tartare, Avocado, Spicy Citrus Mayo – Delicious, light and crispy.

DEVILED EGGS Truffle-Chive Vinaigrette – Yummy!

RUFFAGE:

The Del Frisco's Classic Wedge Salad. A foodie must-try!

ICEBERG LETTUCE WEDGE Bacon, Tomato, Blue Cheese Dressing – I always think of Del Frisco’s whenever I enjoy a wedge salad. But few live up to my lettuce wedge first love. Happy to see it’s stayed the same over the years!

DEL FRISCO’S SIGNATURE STEAKS:

CHEF'S SELECTION - A TRIO OF STEAK FEATURE

CHEF’S SELECTION – A TRIO OF STEAK FEATURE – This Chef’s selection was divine and lived up to every memory I have of Del Frisco’s sumptuous, juicy steaks. One with crabmeat, one with beurre blanc and one with a peppercorn sauce. How do you do it, Del? The outside “crust’ is just the teensiest bit crispy and the inside is buttery smooth, juicy and divine. This is why Del Frisco’s is where all steak-lovers go to heaven.

HAPPY ENDINGS:

Oh, you sweet temptress you, Del Frisco's Grille Java Roaster!

JAVA ROASTER – LIQUID DESSERT UV Coconut Vodka, Tres Leches, Esspresso Liqueur 6 – wheeeew boy! Got a nice, sweet little buzz with a jolt of java. And it’s a perfect dessert if you want just a bit of sweetness!

Del Frisco's Grille Coconut Cream Pie - a coconut cloud

COCONUT CREAM PIE with White Chocolate Shavings – a dreamy pillow of sweetness – a cloud of coconut and white chocolate

Yummylicious.

Thank you so much, Del Frisco’s Grille! The food was delicious and your staff was utterly delightful. I can’t wait to come back next time I’m in Dallas! And I CANNOT WAIT for the grand opening of the new Del Frisco’s Grille on the pier in Santa Monica. A little taste of home coming out to LA!! And you know what I say to that? Yeeeeehaaaaww!!!

Nothing better than being invited to sample one of your favorite restaurants in your hometown with your two favorite dates.

Me & My Two Favorite Dates - my big brother, David and my mom, Clarice - at Del Frisco's Grille in Dallas

Oh and by the way – the other things a Texan girl loves? Willie Nelson, her daddy, her dog, her sorority sisters, her cowboy boots, her grandaddy’s cowboy hat and her hairstylist.

But steak is first in her heart.

xoxo,
BF

BF Asks: What’s the best steak you’ve ever enjoyed?

Recipe Box: Red Velvet Dessert Ball with Assorted Cookie Dippers

Posted on December 21, 2012 by BeautyFrosting

Three things you need to know about this decadent dessert, my lovelies.

Red Velvet Dessert Ball with Assorted Cookie Dippers: It may not be the prettiest but it IS holiday-scrumptious!

First, it is sinfully delicious – even when it isn’t the most gorgeous thing ever!

Second, it is SUPER easy!!

Third, it is PERFECT for Christmas!! And people love it!!

It’s what I refer to, here on BeautyFrosting, as a homespun recipe – meaning it’s a spin on homemade as you use a few things already in your pantry and fridge to make a super easy dish.

I took it to a friend’s Christmas cocktail party here in L.A. on Tuesday night and it was a HIT!!! Everyone was asking about it and RAVING about it!!

BeautyFrosting’s Red Velvet Dessert Ball with Assorted Cookie Dippers

8 ounces cream cheese, at room temperature
1/2 cup butter, at room temperature
1 1/2 cups red velvet cake mix, dry
2 tablespoons brown sugar
1/2 cup powdered sugar
1/2 cup mini chocolate chips, white chocolate chips or chocolate shavings

*You’ll also need some plastic/Saran Wrap

With a hand mixer, combine butter and cream cheese and mix until smooth and creamy.
Add red velvet cake mix, powdered sugar and brown sugar. Beat until deliciously red, smooth, creamy and dreamy.

Spatula the combined ingredients above onto your plastic/Saran Wrap. Roll the plastic around so that a ball is made of the red velvet mixture.
Refrigerate for at least 2 hours.

In a shallow dish or plate, place the chocolate chips/shavings.

Remove the wrapped ball from the refrigerator and unwrap. The next part is messy! I’m sure some little elves would love to help! Roll the ball in the chocolate chips/shavings so that it is covered. Wash your hands.

Serve your holiday-gorgeous red velvet ball with a small serving knife and assorted sweet dippers: Nilla Wafers, brownies, cookies, graham crackers, strawberries, blackberries, raspberries, cherries and/or grapes.

Pantry & fridge staples turned decadent dessert ball

Perfect for including the kiddos in holiday baking - Rolling the red velvet ball into the chocolate of your choice! Messy, scarlet-colored Christmas fun!

Indulge & Enjoy with your near and dear!

xoxo,

BF Asks: What unconventional holiday recipe do you crave?

Recipe Box Friday: BeautyFrosting’s Avocado Pie

Posted on August 17, 2012 by BeautyFrosting

This is for Caitlin. And Hope. And everyone else who looooooooves my Avocado pie.

BeautyFrosting's Avocado "Lizard" Pie

I know it sounds weird, I do. But oooooooooooooh is it tasty!!!!
You can also call it froggie pie or lizard pie or ALIEN pie. The kids end up loving it simply because it is a total avocado green color.

And the adults love it because it’s delightfully different and utterly delicious!

Perfect for a fiesta, BBQ, beach party, taco night or any night, this pie is sure to please!

And it’s perfect for a dinner party with new friends because it’s an instant conversation starter.

Enjoy!

Avocado Pie with Tequila Whipped Cream & Toasted Coconut

Avocado “Lizard” Pie with Coconut Graham Cracker Crust, Tequila Whipped Cream & Toasted Coconut

(Takes about 45 minutes to prepare and needs to be chilled for at least 3 hours)

Crust:

1 1/2 c Graham Cracker Crumbs

1 Tbsp Brown Sugar

1 Tbsp Granulated Sugar

1/3 c Melted Butter

1/2 c Flaked, Sweetened Coconut

Filling:

2 Medium Avocados

1 14-ounce can sweetened, condensed milk

5 Tbsp Fresh Key Lime Juice

1 8-ounce package Cream Cheese (softened to room temperature)

Dash of salt

Tequila Whipped Cream:

1 c Heavy Whipping Cream

1 tsp Vanilla Extract

4 Tbsp Confectioners Sugar

2 Tbsp Tequila

Toasted Coconut Topping

1 c Coconut

Preheat oven to 350.

Put graham crackers in a ziploc bag. Grab a hammer (I knew that was good for something!). On a chopping board, hammer away at the crackers until you’ve got your crumbs.

Mix graham cracker crumbs and sugars. Brush a glass Pyrex pie dish with some of the butter. Be sure to coat the sides and bottom.

Add rest of butter to crumb & sugar mixture. Add coconut. Mix well.

Press mixture into butter-coated pie pan.

Bake for 8-10 minutes at 350.

Make the filling while crust cools.

Cut avocados into halves. Scoop out the insides and toss in blender. Add condensed milk and lim juice. Blend well. Add cream cheese and salt. Mix until smooth and green.

Pour the filling into prepared crust.

Cover with plastic wrap and chill in fridge (preferably for at least 3 hours).

Prepare whipped cream.

In a large bowl, whip cream until heavy and stiff peaks are about to for. Beat in vanilla and sugar. Add tequila. More sugar can be added as desired. Be careful not to overbeat as you don’t want lumps.

For toasted coconut, place coconut on foil. Make a little dish of the foil by folding up edges. Bake at 350 on top rack for 5 minutes or until coconut is toasted.

*If you’re short on time, you can cool crust and pie in freezer for 30-45 minutes to cool quickly.

The Crust Makings

The crust ready to bake!

The "Froggie" filling part

Fresh Tequila Whipped Cream

Avocado Pie: A slice of summer heaven