honey meringue cookies

okay LAST recipe before you get started on your easter long weekend gatherings. if you aren't a huge baker & want a super simple dessert to whip up (pun intended), these honey meringues are for you! i didn't think something so simple as whipped egg whites & sugar could taste so good. even the pre-cooked batter.. i seriously couldn't stop snacking on it. the outside is light & crispy while the inside is soft & airy. it literally melts in your mouth, which made me think it was acceptable to eat half the batch once the photos were done. i can't believe i used to flick off all the meringue on my lemon meringue pies growing up, for shame. i created this recipe using beekeeper's natural honey which is available exclusively on giftagram! beekeeper's naturals is a company whose main cause is to help out our fuzzy little bee friends. with save the bee signs constantly posted around the city of toronto, i don't think the majority of us realize how much bees actually do for us & how badly we need them. was jerry seinfeld's the bee movie not enough to scare you?! haha you can learn more over on the beekeeper's naturals site. happy easter! xo

ingredients

• 5 egg whites
• 1 1/4 cup white sugar
• 1/4 teaspoon cream of tarter or vinegar
• 1 teaspoon pure vanilla extract
• 1/2 cup bee keeper's raw honey
• 1/2 cup almonds, for sprinkling (optional)

directions

• preheat oven to 225 degrees.
• in the bowl of a stand mixer with the whisk attachment, whisk egg whites until soft peaks are formed.
• gradually add sugar, followed by cream of tarter & vanilla extract until egg whites reach stiff peaks. mixture should be smooth & glossy.
• on a parchment lined baking tray pipe (or spoon) meringues into a circular cookie shape. drizzle each meringue with the raw honey.
• bake for one hour, turn off oven & let the meringues rest in the oven for another hour.
• drizzle with additional honey & sprinkle with slivered almonds if desired!

this post was created in partnership with giftagram! bee keeper's honey, copper measuring cups, lint + honey linens & lotus glass teapot can all be purchased on the giftagram app.

GRAPEFRUIT & CUCUMBER INFUSED COCKTAIL

happy almost long weekend & happy first week of spring! this is the most refreshing cocktail to kick off the start of a new season. that is for when it stops being freezing cold outside & decides to actually be spring. as much as i love my winter, i am ready to retire my coat, the constant feeling of being cold every time i leave the house & start enjoying my ice coffee outdoors!

SO.. i am a huge fan of pairing citrus with vodka because the strong flavours from the citrus offset the strong flavour of the alcohol. the cucumber adds that refreshing flavour, similar to that of a simple cucumber water. this cocktail is good with or without the vodka & i added the addition of sparkling water for a touch of fizz cause i love fizzy drinks. i have a ton of other delicious recipes to get you through all the easter long weekend entertaining: honey + sriracha deviled eggs, carrot cake, mini egg cupcakes & one more egg inspired recipe coming this week! a recipe where justin & i literally ate the entire batch to ourselves.. in one day.

ingredients

for the cucumber infused vodka

• 1 cup vodka
• 1/2 cucumber, sliced

for the cocktail

• 1 1/2 oz cucumber infused vodka
• 1 teaspoon sugar
• 2 oz freshly squeezed grapefruit juice
• 1 to 2 oz sparkling water
• 1/2 cucumber, sliced for garnish

directions

• for the cucumber infused vodka: in a glass jar add the vodka & freshly sliced cucumbers. let rest over night & strain out cucumber slices.
• for the cocktail: fill cup with ice. add the vodka, sugar, grapefruit juice & sparkling water. stir until well combined & garnish with a few slices of cucumber.

like what you see? get it here. cups | plate | pitcher | DIY grape juice linen

peanut butter & jelly cake + one year modest marce

FIRST BLOGIVERSARY CAKE! what. i really cannot believe that i started modest marce one whole year ago. it was kind of an impulsive decision at the time, working a mundane bank job & desperately needing a creative escape from that 9-5 working life. i didn't know how much work a food blog was going to be if i wanted to do it right. prior to this blog, i started a pretty ghetto food blog in university. its main purpose was to document recipes for myself, because so many times i would bake something delcious & forget what i put in it. i feel like i have learned so much this past year & couldn't be more grateful for everyones support. from what started out as just my mom reading it (thanks mom!) has transformed into something so much more. thank you to everyone who has been following along my adventure & watching me grow (figuratively & literally.. hey, someones gotta eat all that cake)! i cannot wait to see what the future has in store for modest marce. now, i will leave you with this peanut butter & jelly cake! according to justin, the peanut butter cake taste like one giant soft & moist peanut butter cookie. if you want to leave the jam out of the layers, feel free to turn this into the ultimate peanut butter cake. if you are a peanut butter & jelly addict, than this cake is for you. now grab a slice & let's party!!!!

xo

ingredients

for the cake

• 1 cup unsalted butter, room temperature
• 2 cups white sugar
• 1/2 cup smooth peanut butter
• 2 eggs
• 2 teaspoon pure vanilla extract
• 1/4 cup vegetable oil
• 1 cup whole milk
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

for the frosting

• 2 cups unsalted butter, room temperature
• 1/2 cup smooth peanut butter
• 3-4 cups powdered sugar, or to taste
• 1 teaspoon pure vanilla extract
• 1 cup jelly, for layering

directions

• preheat oven to 325 degrees & grease/flour two 8 or 9 inch round cake pans.
• in a mixing bowl cream butter, sugar & peanut butter until light & fluffy. add eggs one at a time, followed by vanilla extract.
• mix in oil & milk until combined. sift in flour, baking soda & salt, beat until a smooth batter is formed.
• evenly divide between batter between the two cake pans & bake for 20-25 minutes, or until a toothpick can be inserted clean.
• once cakes have cooled, begin to make the frosting. using an electric mixture with the paddle attachment add butter, peanut butter, icing sugar & vanilla. mix until light & fluffy, about 5 minutes.
• to assemble the cakes, start with a layer of cake followed by a layer of frosting & jelly. repeated until the final layer & frost cakes as desired.
• to decorate as i have, i did a crumb coat & then used a star piping tip to create the zig zag edges. it is an easy technique that doesn't involve a rotating cake stand!

grey cake stand by mosser glass.