We hope you have a safe and happy 4th of July friends!
-Meg and Allison
The other night, some sweet friends of ours invited us over for dinner. When I asked what I could bring, they responded: “dessert! Something light and refreshing!” Done and done. This heat is just asking for cool, crisp desserts that speak of summer and aren’t too harsh on your waistline. I chose to do a variation on a strawberry shortcake (hold the cake) with lots of citrus for added brightness. It is unbelievably easy to make and so flipping delicious!
You can chose whatever berries you prefer or are in season; I chose strawberries and blueberries in honor of the upcoming holiday.
Wash, cut, and toss your berries in a bowl. Add the juice of one lemon and about 1/4 cup of sugar. Lightly mix berries, juice, and sugar until berries are coated. Let the berries hang out in the refrigerator and macerate for 1-2 hours. *You can also add chopped mint for added flavor or swap out the lemon juice for another citrus if you’re up for something different.
To make your lemon, honey whipped cream – combine 16 ounces of heavy cream, the zest of one lemon, and 1/4 cup of honey. Whip until fluffy!
Serve your syrupy berries chilled with a generous dollop of lemon, honey whipped cream!
This was sweet, fresh, and tasted like summer in a bowl. Plus, it requires no baking and very little prep time. Perfect for your celebrations this weekend or on any toasty summer eve.
Some of you may recall my Nursery Inspiration post from a few weeks ago. Today is a follow-up post sharing both similar and new directions I’m taking with decorating Gwynn’s nursery! While the furniture remains in neutral pallets and the walls will be stark white, I’ve fully embraced coral and pink decor. Next week we’re finally moving the guest bed out and setting up the nursery furniture. I cannot wait to get her nursery ready for her arrival. Here are some of my favorite nursery picks…