Love you like a love song baby

I love the touch of neon and sparkles used in this wedding! Very trend and very summery :)

Love the clothespin bride and groom cake topper!

Chicken Burger with Mint Yogurt Sauce, From Applemint

For the Burger
500 gms chicken mince
2 tsp Moroccan All Spice
2 tsp roasted cumin seed ground to powder ( adds extra fragrance )
2 tsp paprika
1 tablespoon garlic
1 tsp Sumac
1 tsp white pepper
handful of chopped mint leaves
salt to taste
4 burger buns
Sliced tomatoes
Lettuce leaves
For the Sauce
2 tablespoons Tahina
1 tablespoon Mayonaise
5 tablespoons thick yogurt
2 tablespoons chopped mint
salt to taste
For the burger patties mix together all the burger ingredients minus the bread tomatoes n lettuce ofcourse. Leave to marinate for 2 hours at room temperature. In a non stick pan pour some olive oil and let it heat well. Divide the mince into 4 portions and make the burgers with your hands. Put it in the oil. In the mean time for the sauce mix all the ingredients together and chill. When the burgers are well done on one side, flip them and take another frying pan to toast the burger buns. Cut them in half drizzle a little olive oil and lightly toast them on the inner sides. By now the burgers would be ready. Remove from pan and set aside. Get the burger buns ready, place the lettuce then tomatoes and then the burger patties. Pour some sauce over it and top with the bread. You could add some onions if you like, but I chose not too. Serve hot with come cold shredded salad.

Crafty Chic

I love the photos in this inspirational shoot.  They take crafty to a whole new chic-adorable level.

Photos From Boho Briday

Banana Bread Crepe Cake with Butterscotch Sauce recipe via Smitten Kitchen

Yield: 11 to 12 9-inch crepes, or a 1 1/2-inch cake
Banana crepes
4 tablespoons butter, melted and cooled slightly, plus extra for greasing pan
1 large (will weigh 6 ounces/170 grams be about 6 inches long when unpeeled) speckly ripe banana (should yield a scant 1/2 cup peeled, pureed)
1 cup (235 ml) milk
3/4 cup (95 grams) all-purpose flour
4 large eggs
2 tablespoons (25 grams) light brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
Cream cheese yogurt filling
8 ounces (225 grams) cream cheese, well-softened
1 1/2 cups (345 grams) plain Greek-style yogurt
1/3 cup (65 grams) granulated sugar
1/2 teaspoon vanilla extract
Walnut butterscotch topping
1/2 cup (120 ml) heavy whipping cream
1/4 cup (50 grams) packed dark brown sugar
1 tablespoon (15 grams) unsalted butter, at room temperature
1/2 cup (about 50 grams) chopped walnuts, toasted
1/2 teaspoon vanilla extract
1/4 teaspoon flaky sea salt, or to taste
Make the crepe batter: Blend banana in a food processor until totally smooth. Add melted butter, blend again. Add remaining ingredients and blend until they are combined. Transfer batter, which will look pretty thin, to a bowl (even easier later if it has a spout), cover with plastic wrap and chill for at least an hour, preferably overnight, and up to two days. When you remove the batter, it will seem surprisingly thick. Stir it to redistribute the ingredients before using it.
Cook the crepes: Heat a medium skillet or crepe pan over medium-high heat. Once heated, brush pan thinly with melted butter. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 to 3 minutes. Flip* the crepe and cook it for 30 seconds on the other side, before transferring it to a plate to cool. Repeat with remaining batter. You can stack your crepes and they should not stick together. Let crepes cool completely.
* Here’s my Weirdo Two-Spatula Crepe Flipping Method: I have two spatulas handy, one flexible fish-style spatula (these are my favorite, for everything, because they’re so thin) and one smaller, like an offset icing spatula. I slide the larger one just a little bit under the crepe and lift it enough that I can slide the smaller one under. I lift it enough that I can get the larger one far underneath the crepe, then use the larger one alone to flip it. It makes it very easy, I promise.
Make filling: Whip cream cheese until fluffy, then beat in yogurt, 1/2 cup at a time. When fully combined, add sugar and vanilla then beat until rich and fluffy, just another minute.