Crepes! Also known as the stuff my Parisian dreams are made of. Without fail, every time my husband and I hop the pond, I manage to indulge in at least one fruit-filled crepe a day. And with good reason, they are light, fluffy, and perfect for both breakfast and snacks, like these strawberry almond crepes and chocolate sauce!
For a simple, May-inspired filling, I’m using fresh strawberries, homemade chocolate sauce and toasted almonds. I love the combination of fresh strawberries and almonds so much that I added in a little almond meal to the crepe batter. If you can’t find almond meal, feel free to substitute with additional flour; however, make sure to add the toasted almonds on top! They provide the perfect crunch that pairs perfectly with juicy strawberries and light-as-air crepes…
I hope everyone had a lovely, long 4th of July weekend! Some of my fondest memories growing up were having 4th of July bonfires and fireworks at my Dad’s house. S’mores were always must, but getting my Dad to let us play with fire once the holiday was over was a different story (parents, ya know?!). Alas, I’ve now spent my adult life on a long journey to continuously revive my inner child through crafts and overly sugary recipes, and now I present to you s’mores bark…
Because we all know the world needs another quick way to make a decent s’more, this recipe includes all of the ingredients you’d normally have to use four hands to finagle into one little piece of bark. All you have to do is add the graham cracker buns on each end a quick sit in the microwave for an impromptu sugar party of your very own (sans the fire). All of you city kids out there can thank me later.
I don’t want to speak for all of us here or anything, but I think it’s safe to say most people find having a staple vanilla cupcake recipe on hand is a necessary tool for life survival. Lucky for you, I can personally vouch for the deliciousness of Kristina’s classic vanilla bean cupcake recipe (among about 100 of her other recipes too, but let’s stay on point). DId I mention they’re also as cute as a raspberry button?
You can see these cupcakes from our Easter desert table featured on Darling Magazine today along with the full recipe, here!
Images via Kimberly Chau; Recipe by Kristina Guilbeau; Styling by Ashley Rose of Sugar and Cloth; DIY Illustrated flag printable by Lisa Chow; Flatware via West Elm
photos and recipe contributed by Nanette of Cultural Chromatics
I have to admit, I lived the first 20 years of my life not knowing what the amazingness of Irish Soda bread was. Then one fateful summer day, my friend brought back a loaf from her local grocery store, saying, “Have you ever tried Irish Soda Bread? It’s pretty good.” I tore off a piece, not expecting much, and took a bite. And with that bite, I was converted. Converted into a huge fan of the deliciousness that is Irish Soda bread.
So, I decided to try my own version of the bread– an easier recipe that doesn’t call for yeast. It’s a bit of a cross between a dense bread and a scone, which melts perfectly in your mouth with coffee. And it’s not terribly sweet, which makes it an ideal breakfast for a weekday morning!
- 2 cups wheat flour
- 2 cups all purpose flour (if you don’t have wheat, you can also just use 4 cups all purpose flour)
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tsp salt
- 6 tablespoons cold butter, cut into cubes
- 1.5 cup raisins
- 2 tablespoons caraway seeds
- 1 egg, beaten
- 1.5 cup butter milk
Begin by preheating the oven to 425 degrees, and spray a muffin pan with cooking oil. Then, combine the flour, sugar, salt, baking powder, baking soda in a food processor. Quickly pulse so it’s just mixed, then add the butter. Add the butter and pulse until it’s just combined and resembles a coarse meal. If you don’t have a food processor, you can do the same thing and cut the butter into the flour mixture using two butter knives.
Transfer the flour and butter mixture into a large bowl, and mix in the raisins and the caraway seeds. Then, make a well in the middle and pour in the buttermilk and the egg. Gently knead until it’s just combined– do not over mix or the bread will turn out too dry.
Fill the muffin tins with the dough and bake for about 30 minutes, or until the tops are lightly browned. Enjoy with a piping hot beverage!