I love bread pudding. No, I adore bread pudding. Any and all kinds. But I can honestly say that I’ve never seen a cherry version, actually a cherry custard bread pudding to be more exact. YUM.
:: photo and recipe via LUSCIOUS
Posted In recipes
These plant labels are so simple, yet so well done with their sweet little illustrations and dashed lines.
My grandmother just gave me some poppy seeds to plant at my new house and apparently they won’t bloom for a year or so. She keeps reminding me not to run them over with the lawnmower because they’ll just look green for so long – these would be perfect to mark where they’re planted.
:: via Design*Sponge
Posted In grow it
Mini Cherry Pies are a tasty little variation on your standard apple crisp. Except individual. And with fresh cherries instead. But you knew that already, didn’t you? Smarty pants.
:: photo and recipe via Novel Eats
Posted In recipesEach Choclatea bar is a layered experiment containing high quality Belgian chocolate and finely crushed organic tea. Choose from twelve tastes ranging from very dark chocolate to white and pairings such as Pomegranate White Tea and Pistachio Green Tea. Each has its own illustrated identity which in turn becomes the focal point of the chocolate bar packaging on a simple white background.
:: via The Dieline
I’m always looking for somewhere to hang my hoards of necklaces, bracelets, etc because if something gets tossed in a drawer it stays there. I end up forgetting about the lovely piece I just Had To Have and never wear it. This mini coat rack jewelry stand is a great way to remedy that and display your jewels in a fun way. And everyone knows mini=fun!
Isn’t it funny how artificial cherry flavor tastes nothing like cherries? I absolutely despise it. So with that thought in mind, I give you Cherry Week – involving nothing but the actual ruby red fruit itself.
We’re kicking off the week with Cherry Jam Cake. Cherry jam in and of itself is one of my favorites, so I’m pretty convinced this one is a win-win.
:: photo and recipe via Culinary Concoctions by Peabody
Posted In recipes
I’m not attending any 4th of July get togethers this year (that I know of at least – seems like something always pops up though!), but if I were I think this Wild Blueberries & Cream Tart would be the perfect dessert to take along. I might even toss a few sliced up strawberries on top for that extra red, white and blue touch! I wouldn’t want to be called out for being unpatriotic or anything…
:: photo and recipe via visions of Sugar Plum
Posted In recipes
Negroni Punch seems like it might just be the perfect July 4th cocktail. Light and fruity for the hot weather most us will be experiencing and crisp enough for watching fireworks under the stars. Take advantage of all the fruit that’s currently in season and mix up a batch of your own!
Ingredients:
– 4 cups assorted fresh fruit (such as berries, pitted cherries, and pitted sliced apricots and peaches)
– 2 to 4 tablespoons sugar (optional)
– 1 cup Campari
– 1 cup sweet vermouth
– 1 cup gin
– 2 750-ml bottles chilled Prosecco
– Ice cubes
Place fruit in large punch bowl. Sprinkle with sugar to taste, if desired; stir and let stand 10 minutes for sugar to dissolve and juices to form. Add all remaining ingredients except ice cubes. Divide punch among 8 tall ice-filled glasses and serve.
:: photo and cocktail via Epicurious
Posted In cocktails
This is all you need to know about this Nectarine and Blueberry Slump:
Like a stovetop cobbler, the slump and its fraternal twin the grunt combine sweetened fruit with dumplings (in this case, cornmeal), which fall or slump into the bubbling fruit mixture. This old-fashioned dessert is best served warm, scooped into bowls, and drizzled with heavy cream.
Oh. My.
:: photo and recipe via CHOW
Posted In recipes
Crystal clear Expansif Mugs are crafted out of sturdy heat-resistant Pyrex, so you can enjoy your morning fix without burning yourself. But I am wondering just how easy it would be to grab that piece passing itself off as a handle. My luck it would slip from my grasp and I’d end up scalding myself anyway. Oh, the price we sometimes pay for grand design!