The chunky cardi

21 March 2017

One of my favorite transitional pieces is the oversized knit cardigan. Not too warm but still cozy and easy to combine with a printed skater dress or a simple tee with jeans. I found the perfect cardi for me in this sweet baby blue version from Forever 21.


This little buddy joined me when we were shooting...




We took these photos in the Patershol area. With its cobblestone streets and small restaurants it is one of the most authentic and charming neighborhoods in Ghent. It's also a stone's throw away from the Castle of the Counts and several of my favorite brunch spots like Julie's House & Simon Says.

With spring slowly but surely arriving, I found it was time to pull out the flirty florals again. This skater dress is so comfy I could wear it all day everyday. I've also been loving this rattan bag by Mint&Berry - pretty much addicted to this label - and it combines so well with the rust tones in the dress.

What's your must-have piece of clothing for spring?


OUTFIT DETAILS | Dress & cardigan: Forever 21 - Bag: Mint&Berry

Chocolate chip madeleines

Drawing inspiration from our visit to Paris where we saw some beautiful patisserie and cakes, including the most amazing looking freshly baked madeleines, I tried a new variation to my classic recipe. Because let's face it, chocolate chips make everything just a little better. Madeleines are a fairly easy bake with simple ingredients. All you need is a scallop shell pan and you're ready to go.


Ingredients

  • 150g pastry flour
  • 100g sugar
  • 10g vanilla sugar
  • 5g baking powder
  • 10g cacao powder
  • 125g butter
  • 4 eggs
  • 1 tbsp honey
  • 100g chocolate chips


 

Preparing the batter:

  1. Beat the eggs and sugar until light and foamy.
  2. Add the flour, vanilla sugar, baking powder and cocoa powder and mix until smooth.
  3. Melt the butter and add it to the mixture.
  4. Add the chocolate chips & a tablespoon of honey.
  5. Leave the batter in the fridge for about 30 minutes.

 

Baking the madeleines: 

  1. While the batter is refrigerating, butter and flour your madeleine pan.
  2. Preheat the oven to 180 degrees.
  3. Fill each well in the pan with one tablespoon of batter.
  4. Place the pan in the oven and bake for 12-14 minutes until golden brown and a little puffed up in the middle.
  5. Allow the madeleines to cool on a wire rack.


This recipe will give you 18-20 madeleines depending on the pan you use. Personally I like them best when they're still a bit warm with some milk or a cup of tea. But you can save them for a day or two in an airtight box. Happy baking & be sure to let me know if you give them a try!

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