My friends always make fun of me for liking “cute food,” which I suppose is only natural considering my obsession with miniature perfumes, miniature mini-bar bottles, and anything else that Tinkerbell would probably have in her house. Anyway, back to business. Using a slightly modified version of this recipe and with a little help from — wait for it — “miniature” water balloons, I made these darling bite-sized chocolate cups, filled them with mint chip ice cream, and then adorned them with fresh mint leaves. They were so simple and quick to prepare, and they make for an inventive dessert dish when you are rushed for time. xo
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