These are actually cakes decorated with buttercream. Leslie Vigil decided to merge her love of flowers, succulents and cacti with baking and this is the result.
This amazing thing is called: Campfire Delight: 6-layer rich malted-chocolate toasted marshmallow cake, taken from the food blog Sweetapolita. Which, in more detail, means: “Six layers of dark, moist chocolate cake sandwiching alternating rich and fluffy frosting: satiny Belgian chocolate malted frosting and creamy toasted-marshmallow vanilla frosting with bits of actual crispy marshmallow in every bite”. I will not even try to make this (long and complicated) recipe, I will just dream I am having a piece instead. To combine with a nice latte…
Wow! This is an afternoon tea menu I would like to experience! London’s Rosewood hotel is launching a special pastry menu paying homage to five of the world’s most celebrated modern artists. They are part of the Art Afternoon Tea and include art-inspired pastries created after Yayoi Kusama, Damien Hirst, Alexander Calder, Banksy and Mark Rothko.
Another neat arrangement from the website Things Organized Neatly.
I could talk about the design of the packaging for these snacks, but this time I will focus more on the actual snack and not the packaging (which is not bad either)!
These are Jimini’s edible insect snacks! Insects like grasshoppers, crickets and mealworms! The above packaging is actually for grasshoppers flavored with Greek spices (a la Grecque)!!! All of Jimini’s insects are manufactured at specialised farms in the Netherlands and then flavoured in France.
Apparently there is a market for these, because they have made an effort to create an attractive packaging… There was even a Kickstarter event for Jimini’s energy bars made with cricket flour. Maybe you would like to consider them if you have kids?
We have a heatwave these days in Athens, so salads and light meals are the best choice to go. This yummy ‘Grilled Chicken Cobb’ salad is light but also fulfilling as a meal. Here is the recipe:
2 Romaine lettuce hearts
1 pound grilled chicken, diced
12 ounces thick cut bacon, cooked and chopped
6 hard boiled eggs, peeled and diced
1 cup crumbled blue cheese
1 pint cherry tomatoes, halved
2 avocados, diced (toss with lemon juice to prevent browning)
Creamy Herb Dressing or your favorite vinaigrette or dressing
Lay each Romaine heart on a cutting board. Using a sharp knife, cut into 1/2″ ribbons until you reach the stem. Discard the stems. Repeat with remaining Romaine heart. Transfer the chopped lettuce to a big bowl of cool water. Swish the lettuce around to remove any dirt or debris. Drain off the water and spin dry in a salad spinner. Arrange the lettuce on a very large serving platter.
On top of the lettuce, arrange the other ingredients in lengthwise rows. Cover and refrigerate until ready to serve.
To serve, either drizzle Creamy Herb Dressing on top of salad, or serve on the side.
For more salad variations, a Creamy Herb Dressing recipe and a Chicken Marinade recipe, go here.
She describes herself as a color lover, a sugar baker and a graphic designer. That combination explains Holly Fox‘s amazing colorful cookies. They are all perfectly glazed and detailed, but I especially love the ones that are like Pantone swatches. She also has an Etsy shop, but I don’t think they ship to Europe. At least enjoy the photos.
Oh my god, these chocolates look fabulous!
For the Maison & Objet trade fair, Japanese design firm Nendo (the people behind The nesting shelf and Seven doors ) created Chocolatexture. While the size and taste is identical, these nine chocolates have been created with unique and exquisite shapes. Each chocolate is directly named after Japanese expressions used to describe texture, like “sube-sube” means smooth edges and corners or “fuwa-fuwa” is soft and airy with many tiny holes.