The Daily Eat: Pop-Tarts.

Introducing the newest addition to Design Crush: The Daily Eat!

As much positive feedback as I get for all of the design posts I report on, I also get a ton on the food. People love to eat and now you can check out a new recipe every single day right here on Design Crush. I promise to mix up the savory and the sweet as much as possible according to what catches my eye and what I (ahem) happen to be craving on any particular day.

Today’s recipe: Pop-Tarts. These little guys look about ten times softer and tasty than the little guys in the foil packets! *YUM*


Chocolate Babka.

This mutant cold that’s had me down all week is insane. I’m the sort of person who gets sick and doesn’t eat, after all, everyone knows the only bonus of being under the weather is the weight loss. No so this time around. I’m been starving. As in eating more than I would on a normal day… times two!

This recipe for chocolate Babka is something I bookmarked this week. And, yeah, it still looks as amazing as when I first laid eyes upon it.

:: via Cheers! An Edible Adventure


Meyer Lemon Curd.

I have a slight obsession with curd. Even though it’s a repulsive word in and of itself, the stuff is delectable beyond words. I’ve never made an attempt at making it myself, but I’m thinking that day isn’t too far around the corner. I could seriously just eat it up with a spoon – it’s just that good! I’ve seen quite a few recipes floating around the web-o-sphere lately, but it wasn’t until I saw this one using Meyer lemons that I was really sold. Not only is it extremely simple, but it looks like the chef was about to eat a bowlful, which isn’t far from what I intend to do!


Miso Soup with Sweet Potato Dumplings.

A few weeks ago I came across this recipe for Miso Soup with Sweet Potato Dumplings. It looks hearty and yummy and I’m a huge fan of miso, so it has all the factors I require to attempt a new dish. Besides, my stomach is feeling like yuck today and this looks like it could be a big help in that department. If my soup ends up looking anything remotely like the photo above, then I’ll be in good shape!

** I’m making an attempt at posting more savory meals instead of my usual dessert fare – I promise. It’s just that the desserts are always so visually appealing that it’s hard to say no!


(Let’s Make) Whoopie Pies.

Last night in an inspired mood I found this recipe for whoopie pies and went to town. I’m happy to report that not only did the entire process take only a little over an hour, but they also turned out really well. Not too sweet and nice and cakey. *YUM*

(Let’s Make) Whoopie Pies
Makes: 18 Whoopie Pies


2 cups all-purpose flour
2/3 cups cocoa
1-1/2 teaspoons baking soda
1 stick butter (1/2 cup), softened
1 cup firmly packed light-brown sugar
1 large egg
1 teaspoon vanilla
1 cup buttermilk
White crystal sugar

3/4 stick unsalted butter (6 tablespoons), softened
2 cups powdered sugar
1 jar (7-1/2 ounces) marshmallow cream, such as Marshmallow Fluff
2 teaspoons vanilla
Red food coloring
1. Heat oven to 350°F. Grease 2 large baking sheets. In medium bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture. Mix until smooth, occasionally scraping sides of bowl.
2. With a tablespoon, spoon mounds of batter 2 inches apart onto baking sheets. Sprinkle half with crystal sugar. Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.
3. To make filling: In medium bowl, with mixer on high speed, beat together butter, powdered sugar, marshmallow cream, and vanilla until smooth, about 3 minutes. Add a drop or two of food coloring, and mix to tint pink. Makes about 1-1/2 cups of filling.
4. Spread a rounded tablespoon of filling on flat sides of half the cakes. Top with other cakes.

** Disclaimer: I found the recipe in Parents magazine of all places, which is strange because I would not recommend making these with kids. The marshmallow cream involved in the filling is easily the stickiest substance known to man and an ant trap waiting to happen.