Charms Treasures Lake Mary

Charms Treasures Lake Mary Sourdough, cookies, cupcakes, and bath and body works items!

06/19/2026

🎉 GOLDEN BIRTHDAY DUBAI CHOCOLATE BARS + DIY CANDY BOUQUET | Story Time, Recipe & Broken Foot Baking! 🎂✨

My daughter turned 17 on June 17th, making this her GOLDEN BIRTHDAY! 💛 As one of her birthday requests, I decided to make homemade Dubai Chocolate Bars using cake popsicle molds and pair them with a DIY candy bouquet filled with her favorite treats.

What started as a simple dessert project turned into quite the adventure! Between making the chocolate bars, creating a candy bouquet, and doing it all while recovering from a broken foot, there was plenty of chaos. To make things even funnier, my son volunteered to help with the candy bouquet… and let’s just say his interpretation of my instructions was VERY different from what I had in mind! 😂 Every single candy stick ended up glued in random directions, and I didn’t discover it until everything was finished and ready to assemble. Cue emergency repairs and lots of laughter!

Despite the mishaps, these Dubai Chocolate Bars came out absolutely beautiful, rich, crunchy, creamy, and packed with pistachio flavor. The candy bouquet was a huge success, and most importantly, my daughter loved everything!

💛 Happy Golden Birthday to my sweet girl!

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🍫 DUBAI CHOCOLATE BARS RECIPE

Makes: 8 Cake Popsicle-Style Chocolate Bars

Ingredients:

• 1 bag dark chocolate chips
• Approximately 1/3 to 1/2 bag kataifi (shredded phyllo dough)
• 1/2 stick butter
• 1 jar pistachio cream (7–8 oz)
• Pistachios, divided
• White almond bark
• Green Color Mill food coloring
• Cake popsicle molds
• Popsicle sticks

Instructions:
1. In a skillet, melt 1/2 stick butter over medium heat.
2. Allow the butter to begin developing a light golden color and nutty aroma.
3. Add the kataifi and stir continuously over medium to medium-low heat until evenly golden brown, about 4–5 minutes.
4. Remove kataifi from the pan and place into a bowl.
5. Toast pistachios in the same pan for about 45 seconds to 1 minute, stirring frequently.
6. Roughly chop pistachios in a food processor.
7. Add half the chopped pistachios to the kataifi mixture and reserve the remaining half for decoration.
8. Stir in the entire jar of pistachio cream until fully combined.

Chocolate Shell:
1. Melt the dark chocolate chips in microwave intervals, stirring between each interval until smooth.
2. Clean and dry your silicone molds thoroughly. For an extra glossy finish, lightly wipe the molds with oil and then wipe away any excess.
3. Add 2–3 spoonfuls of chocolate to each mold, coating the bottom and sides.
4. Insert popsicle sticks.
5. Add approximately 2 spoonfuls of filling and gently press down.
6. Cover completely with additional chocolate.
7. Tap molds on the counter to remove air bubbles.
8. Refrigerate for 10–15 minutes.
9. Allow bars to continue setting for several hours at room temperature before removing from molds.

Decoration:
1. Melt white almond bark.
2. Add approximately 3 drops of green Color Mill food coloring.
3. Place mixture into a piping bag and snip the tip.
4. Drizzle over chocolate bars.
5. Immediately sprinkle with reserved chopped pistachios.
6. Allow drizzle to fully set.

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🍬 DIY CANDY BOUQUET

Supplies:

• Floral foam block (Dollar Tree)
• Floral paper
• Hot glue gun
• Ribbon
• Favorite candy bars (Twix, Snickers, Dove, etc.)
• Wooden sticks

Assembly:
1. Wrap floral foam block with floral paper.
2. Secure with hot glue.
3. Attach candy bars to wooden sticks.
4. Insert sticks into floral foam.
5. Arrange candy bars to create a bouquet effect.
6. Finish with a decorative bow.

Pro Tip: Make sure the pointed end of the stick goes toward the foam and not sticking out of the candy… unless you’re trying to recreate my son’s version! 😂

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🦶 Broken Foot Update

Yes, I made all of this while recovering from foot surgery! My seated knee scooter has been a lifesaver in the kitchen, allowing me to keep creating while staying off my foot as much as possible. The swelling is still a challenge, but we’re making it work one recipe at a time.

If you enjoy baking, candy making, DIY gifts, birthday surprises, recipe tutorials, and real-life kitchen adventures, be sure to subscribe!

06/18/2026

Cake fail turns out a win!

Golden Birthday Cake for My Daughter’s 17th Birthday ✨🖤🦋🎂

This cake was one of the biggest baking challenges I’ve ever taken on, but it was made with so much love for my daughter’s Golden Birthday!

I wanted to try something different and skip traditional buttercream since my daughter doesn’t enjoy overly sweet frosting. My plan was a beautiful black and gold cake with butterflies, but things didn’t exactly go as planned.

Halfway through making the frosting, my KitchenAid whisk broke. I switched to the paddle attachment, which started throwing chocolate everywhere. Part of my whipped cream got overmixed, frosting was flying, and for a while I wasn’t sure this cake was going to come together at all.

But after a lot of improvising, patience, and determination, everything finally worked out.

Cake Details:
🖤 Red Velvet Cake
🤍 White Chocolate Chips (my daughter’s favorite)
🍫 Whipped Chocolate Ganache Filling
🍫 Chocolate Whipped Cream Frosting
✨ Black & Gold Golden Birthday Theme
⭐ Handmade Candy-Coated Name & Star Decorations
🦋 Edible Butterfly Embellishments

Despite every obstacle, this cake turned out absolutely beautiful and tasted incredible. The chocolate whipped cream frosting and whipped ganache were rich, light, and perfectly balanced with the red velvet cake.

Most importantly, my daughter loved it, and seeing her smile made every stressful moment worth it.

Happy Golden Birthday to my beautiful daughter! Thank you for making me a mom 17 years ago. Watching you grow into the amazing young woman you are today has been one of the greatest blessings of my life. I love you more than words can express. 💛✨

05/31/2026

❤️🍰 ULTIMATE RED VELVET WHITE CHOCOLATE CAKE WITH DREAMY CREAM CHEESE BUTTERCREAM 🍰❤️

This may have started with a simple box mix, but the final result was anything but ordinary! This incredibly moist red velvet cake is elevated with coffee, rich cocoa, white chocolate chips, vanilla, and a secret ingredient that makes every bite soft, tender, and absolutely decadent. Finished with the most dreamy cream cheese buttercream frosting, this cake is sweet, tangy, fluffy, and completely irresistible.

Perfect for birthdays, celebrations, holidays, or anytime you’re craving a bakery-style cake made right at home!

✨ Save this recipe for later
✨ Follow for more baking recipes and decorating inspiration
✨ Tell me your favorite cake flavor in the comments!

❤️ Ultimate Red Velvet White Chocolate Cake

Cake Ingredients:
• 1 box red velvet cake mix
• 3 eggs
• 1 cup water, divided
• 1 tablespoon instant coffee
• 1 tablespoon Dutch-process cocoa powder
• 1 tablespoon Black Magic cocoa powder (optional)
• 1/4 cup melted butter
• 1/4 cup oil (vegetable, peanut, olive, or preferred oil)
• 1 tablespoon vanilla extract
• 1 tablespoon mayonnaise
• 1/2 package white chocolate chips
• 1 package cheesecake pudding mix (optional but highly recommended)

Directions:
1. Heat 1/2 cup water until hot and stir in the instant coffee and Dutch-process cocoa powder until fully dissolved.
2. In a large bowl, combine the red velvet cake mix and Black Magic cocoa powder if using.
3. Add the coffee mixture, remaining 1/2 cup water, eggs, melted butter, oil, and vanilla extract.
4. Mix until smooth and fully combined.
5. Fold in the white chocolate chips.
6. If using, add the cheesecake pudding mix and mix until incorporated.
7. Add the mayonnaise near the end of mixing and blend just until combined.
8. Divide the batter evenly between two greased 8-inch cake pans.
9. Bake at 325°F for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
10. Allow cakes to cool completely before frosting.

🤍 White Chocolate Mocha Cream Cheese Buttercream

Ingredients:
• 2 sticks butter (1 salted, 1 unsalted)
• 4 cups sifted powdered sugar
• 1 tablespoon vanilla extract
• 1 tablespoon orange powder
• 2 tablespoons white chocolate mocha coffee creamer
• Splash of cream if needed
• 1 (8-ounce) block cream cheese, cold and cubed

Directions:
1. Whip the butter for 15-20 minutes until very light, fluffy, and pale.
2. Slowly add the sifted powdered sugar, mixing well after each addition.
3. Add the vanilla extract and orange powder and mix until combined.
4. Add the white chocolate mocha creamer and continue mixing until smooth.
5. Add a splash of cream if needed for consistency.
6. Add the cold cubed cream cheese and mix only until incorporated, about 30-60 seconds. Do not overmix.
7. Frost and layer the cooled cakes.

The result is an incredibly moist red velvet cake with rich chocolate notes, pockets of creamy white chocolate, and a fluffy cream cheese buttercream that is perfectly sweet with just the right touch of tanginess. Every bite is pure dessert heaven!

05/31/2026

Learning to make cake pops and I want flavorful cake pops that do not taste like artificial food. I don’t want to have some dry cake for my pops. These came out so good! I bloomed cocoa powder and coffee in hot water for this cake and it was a super hit! There were absolutely none leftover.

These homemade chocolate cake pops were made with moist chocolate cake, blended to the perfect consistency, then coated in a smooth white chocolate almond bark shell and decorated in beautiful blue and green colors. Cake pops can be one of the trickiest desserts to master, from getting the right cake-to-frosting ratio to achieving a flawless coating, but practice makes progress!

These delicious bite-sized treats were a huge hit, with every last cake pop enjoyed. Perfect for birthdays, parties, celebrations, baby showers, holidays, or anytime you need an eye-catching dessert that’s as tasty as it is beautiful.

✨ Chocolate Cake Pops
✨ White Chocolate Almond Bark Coating
✨ Custom Blue & Green Design
✨ Perfect Party Dessert
✨ Beginner Baker Learning New Skills

Would you eat just one, or would you grab a handful? 😋👇

🍫💙💚

05/29/2026

This is an insanely delicious and gorgeous sourdough bread loaf make it with me. This is the full recipe showing you what I did how I did it and all the steps if you have any questions feel free to reach out and ask me and I can definitely do my best. I absolutely love making my sourdough loaves. It brings me such joy and comfort. I never even thought I would have enough patience for sourdough but once you stop over complicating it it honestly works amazing. You just have to have like the basic skill set and honestly, it’s more of a visual and feeling experience more than it is about timing of anything cause you can pretty much make it work for you in any kind of situation it just really depends. You have to have a little bit of time But overall it’s really not hard.

Recipe
200 g starter
700 g of water
20 g roasted garlic olive oil oil
1000 g bread flour
12 g Celtic salt
12 g iodized salt

This is the basic recipe and I do make three loaves from this recipe and they turn out wonderful and it’s perfect shape. I do cook with the lid on at 450° in a preheated cast enamel cast-iron Dutch oven with the lid on for 25 minutes And then I remove the lid and cook for 15 minutes. This always turns out absolutely perfect for me the best Sarah loves and they cook completely through but again I do make three loaves from the recipe above. Some people will only do two loaves from the recipe above, but I feel like it just yielded such a huge sourdough loaf. It’s a little bit more than most people can eat so this I feel like a perfect size ratio and it cooks wonderfully and it doesn’t take that long And it comes out perfect every single time if I have a little bit more inclusions or something that may burn then I will lower down the temperature on once I remove the lid and I may do a little bit of a longer time frame in the oven with the lid off at a lower temperature if that makes sense but for this one that’s what I just did my cooking recipe and it turned out perfect

I hope that you enjoy the video and the time that it takes to make this please show your support in love by following and liking my channel. Leave any comments that you’d like as long as they’re complementary or anything that you would like to see thank you so much.

05/29/2026

Kalamata Olive & Italian Herb Sourdough 🤤🍞✨

This loaf was PACKED with flavor! Tangy sourdough, roasted garlic olive oil infusion, savory Italian herbs, and juicy Kalamata olives layered throughout every bite. The smell alone while baking was unreal 😍

The crumb turned out soft, airy, flavorful, and absolutely perfect for dipping in olive oil, pairing with pasta, soups, charcuterie boards, or making the BEST toasted sandwiches.

I may have slightly over-proofed this one compared to my usual sourdough timing, but honestly… it still came out gorgeous with incredible flavor and texture. Sometimes those are the best loaves 👏

Would YOU eat this fresh out of the oven with butter? 🧈🔥
Tell me your favorite sourdough inclusions below! 👇

✨ RECIPE BELOW ✨

Kalamata Olive & Italian Herb Sourdough Recipe

Ingredients:
• 200g active sourdough starter
• 700g water
• 20g roasted garlic olive oil infusion
• 1000g bread flour
• 12g Celtic salt
• 12g iodized salt
• Italian herb seasoning (to taste)
• Oregano seasoning
• Woodfired roasted garlic seasoning
• Kalamata olives, drained, patted dry, and roughly chopped

Roasted Garlic Olive Oil Infusion:
Roast garlic in olive oil on a sauté pan for about 10 minutes until fragrant and golden.

Directions:
1. In a large bowl, mix together the active starter and water until fully combined.
2. Add roasted garlic olive oil infusion.
3. Add flour, Celtic salt, and iodized salt. Mix until combined.
4. Let dough rest for 40 minutes to fully hydrate.
5. During the first stretch and fold, add Italian herb seasoning, oregano, and roasted garlic seasoning.
6. Perform additional stretch and folds.
7. Complete 2 sets of coil folds, spaced 30 minutes apart.
8. Bulk ferment until dough becomes fluffy, elastic, airy, and beautifully risen (mine took about 6–7 hours after folds).
9. Laminate dough and layer in chopped Kalamata olives during inclusion process.
10. Shape dough into loaves and place into floured bannetons.
11. Cold proof overnight in refrigerator.
12. Preheat Dutch oven to 450°F.
13. Bake 25 minutes covered + 15 minutes uncovered.
14. Cool completely before slicing for the perfect crumb shot!

This loaf was savory, garlicky, herby, and absolutely addictive 😍🍞

05/28/2026

Look at this beautiful loaf I made! It was absolutely delicious! Check my reels! Launching full recipe how to video tomorrow morning!

05/27/2026

Crumb shot sourdough goodness!

Kalamata olive with roasted garlic olive oil and Italian herbs!

This is a gorgeous sourdough loaf I put together it features, Kalamata, olives, Italian herbs, Woodfire grilled roasted garlic seasoning, roasted garlic, olive oil, oil, oregano, and this one also has some green olives. I did some Ube powder and rice Thai flour for the top decoration. This was absolutely delicious so scrumptious it’s super soft on the inside little bit crispy and crunchy on the outside. It was absolutely wonderful like Super good. I was worried I kind of over proved it just a little bit, but it turned out absolutely fabulous had a gorgeous oven spring. It was beautiful.

05/26/2026

Watch me shape, laminate, and fold this Kalamata olive & Italian herb sourdough loaf right before its cold proof! 🫒🍞 The dough may have been slightly over-proofed, but the final loaf turned out absolutely beautiful. Stick around for the satisfying slap-and-fold ASMR at the end! 👏✨

📝 Description:
Here’s a behind-the-scenes look at how I shape, laminate, and incorporate inclusions into my sourdough loaves after bulk fermentation and just before the cold re**rd. This loaf is packed with savory Kalamata olives and Italian herbs for incredible flavor in every bite.

Even though this dough was a touch more proofed than planned, it still baked up beautifully with a soft crumb and amazing taste. If you love sourdough techniques, bread making, and satisfying dough handling ASMR, you’ll enjoy this one. Be sure to watch until the end for the perfect slap-and-fold sound! 🍞🫒🎧

05/25/2026

🫐✨ HOMEMADE WILD BLUEBERRY PANCAKE & COFFEE SYRUP ✨🫐

This may be one of the BEST homemade syrups I’ve ever made! 😍

Made with sweet wild blueberries, fresh lemon zest, lemon juice, a touch of orange, vanilla, Ceylon cinnamon, brown sugar, and just a pinch of salt to bring all the flavors together. After a slow simmer, it thickened into the most beautiful blueberry sauce—rich, glossy, vibrant, and packed with flavor.

What I love most about using wild blueberries is their intense blueberry taste and tiny size. Instead of large chunks of fruit, you get little bursts of blueberry goodness in every bite. The fresh citrus brightens everything up while the vanilla and cinnamon add warmth and depth that make this taste completely homemade and comforting.

🥞 Perfect on pancakes, waffles, French toast, crepes, cheesecake, yogurt, oatmeal, ice cream, and so much more!

☕ But don’t stop there! This syrup would be amazing stirred into coffee, lattes, iced coffees, cold brews, frappuccinos, milkshakes, teas, lemonade, and homemade coffee creations. I can already imagine using it in a blueberry latte or making a blueberry cold foam—and that sounds absolutely delicious! 🤤

📝 RECIPE

Ingredients:
🫐 1 cup frozen wild blueberries
🤍 1/3 cup granulated sugar
🤎 1/4 cup light brown sugar
💧 1 cup water
🧂 Pinch of salt
🍋 2 tablespoons fresh lemon juice
🍋 Zest of 1 lemon, finely minced
🍊 Small squeeze of fresh navel orange juice (about 1 slice worth)
🌿 1 teaspoon vanilla extract or vanilla bean paste
✨ 1 teaspoon Ceylon cinnamon

Directions:
1️⃣ Add wild blueberries, granulated sugar, brown sugar, water, and a pinch of salt to a saucepan.

2️⃣ Bring to a boil while stirring well.

3️⃣ Once boiling, continue boiling for about 1 minute.

4️⃣ Reduce heat to a low simmer and cook for approximately 20 minutes, stirring occasionally. The syrup will begin to reduce, thicken, and intensify in flavor.

5️⃣ Turn off the heat and stir in the lemon juice, lemon zest, orange juice, vanilla, and Ceylon cinnamon.

6️⃣ Mix well and allow to cool slightly before serving.

💡 Optional: If you prefer an even thicker syrup, stir in a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) near the end of cooking.

This syrup is sweet, bright, citrusy, warm, cozy, and bursting with wild blueberry flavor. The longer simmer creates a rich, luxurious consistency that is absolutely irresistible!

Would you pour this over pancakes, stir it into coffee, make a blueberry cold foam, or drizzle it over cheesecake? Tell me below! 👇💜



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