just like fruit, vegetables and herbs in my garden, i try never to waste a good home grown edible flower.

so i'm always looking for new ways to preserve my beautiful violas for future use. candying edible flowers or edible flower petals (you can find a long list of edible flowers HERE), not only preserves the flowers, it makes then a beautiful and sugar sweet addition to a dessert. 

candied flowers

prep time: 5 minutes

active time: 15 minutes

inactive time: 4-8 hours

total time: 8 hours

ingredients: 1 egg white. 1 cup edible flowers or flower petals, cleaned and dried. 1 cup fine sugar. whisk. paint brush. drying rack. 

start by whisking your egg white until it has some bubbles in it and is a bit lighter. pour your sugar onto a plate.

gently brush the petals of your flowers with a bit of egg white.

place the flower or petal on the sugar platter and sprinkle sugar over the top.

set the flower or petal on the drying rack. repeat until you have finished all your flowers or petals.

allow them to dry on the rack for 4-8 hours. until there is no remaining moisture.

use them as a gorgeous garnish, or store them in an airtight container until you are ready to use. 

xo, a

candied flowers

prep time: 5 minutes

active time: 15 minutes

inactive time: 4-8 hours

total time: 8 hours

ingredients: 1 egg white. 1 cup edible flowers or flower petals, cleaned and dried. 1 cup fine sugar. whisk. paint brush. drying rack. 

start by whisking your egg white until it has some bubbles in it and is a bit lighter. pour your sugar onto a plate. gently brush the petals of your flowers with a bit of egg white. place the flower or petal on the sugar platter and sprinkle sugar over the top. set the flower or petal on the drying rack. repeat until you have finished all your flowers or petals. allow them to dry on the rack for 4-8 hours. until there is no remaining moisture. use them as a gorgeous garnish, or store them in an airtight container until you are ready to use. 

food has become an art. it is no longer just about fueling your body. good food is now defined not only by how it tastes, but by how it looks and pleases the senses. which is great for me, because i love to play with my food. 

but let's be real. most of us don't have enough hours in the day to squeeze in a workout, regular errands or even a shower, let alone "style" our dinner. just EATING dinner is a win on some days. 

however, it is really nice sometimes after a long day to indulge in something that feels a little special. so, when i have an hour or two at my home on the weekends and nothing much to do, i'll make some pineapple flowers or dried citrus wheels to keep on hand for when i need a pick me up. they are CRAZY EASY to make, they keep for six months in an airtight container and they are the perfect addition to a sad or boring plate or cocktail. 

pineapple flowers
makes: 10-20 flowers (depending on a mini pineapple vs regular size)
prep time: 10 minutes
bake time: 1 hour
active time: 10 minutes
total time: 1 hour 20 minutes
ingredients: mini or full sized pineapple. mandolin or very sharp knife. silicone baking mat or parchment paper. baking sheet. 

start by preheating your oven to 225 f. line your baking sheet with your parchment or silicone mat. remove the top, bottom and all the skin of the pineapple. 

slice the pineapple very thin. one eighth of an inch or thinner. BE CAREFUL! 

place the pineapple on the baking sheet. bake the pineapple for 25 minutes a side (flipping them halfway through. bake for 20 minutes each side if you are using the mini pineapple. 

when the pineapple is dried, remove it from the oven. now you can leave the flowers flat, or while they are still warm, you can use your fingers to press the sides of the pineapple up to make more of a flower shape. 

allow the pineapple to cool completely. use or store in an airtight container in a pantry or cupboard for up to six months. 

use as desired. 

xo, a

pineapple flowers
makes: 10-20 flowers (depending on a mini pineapple vs regular size)
prep time: 10 minutes
bake time: 1 hour
active time: 10 minutes
total time: 1 hour 20 minutes
ingredients: mini or full sized pineapple. mandolin or very sharp knife. silicone baking mat or parchment paper. baking sheet.
tart by preheating your oven to 225 f. line your baking sheet with your parchment or silicone mat. remove the top, bottom and all the skin of the pineapple. slice the pineapple very thin. one eighth of an inch or thinner. BE CAREFUL! place the pineapple on the baking sheet. bake the pineapple for 25 minutes a side (flipping them halfway through. bake for 20 minutes each side if you are using the mini pineapple. when the pineapple is dried, remove it from the oven. now you can leave the flowers flat, or while they are still warm, you can use your fingers to press the sides of the pineapple up to make more of a flower shape. allow the pineapple to cool completely. use or store in an airtight container in a pantry or cupboard for up to six months. use as desired.