Happy Saturday. You’ve probably seen the viral “top 5 horror movies” trend — which has nothing to do with horror movies. Instead, people share the things, places, and situations that still haunt them. So here are mine from this past week:
The color I haven’t touched since overdosing on Lacoste polos in seventh grade has quietly become spring’s most unexpected denim trend. Stay tuned to see if I cave.
— Melissa Goldberg / Senior Editor / Washington, DC
Almond Croissant Blondies May Sound Fancy — But They’re Actually Dangerously Easy
theSkimm
Let’s be honest: Making almond croissants from scratch is utterly laughable. But Lifestyle of a Foodie’s Almond Croissant Blondies? You can handle these. The Greatest Pastry Mash-Up of All Time™ (apologies to crookies) starts with a buttery blondie base, followed by a thick layer of almond frangipane — which, despite the fancy-sounding name, is basically a mix of almond flour, butter, sugar, and egg — and sliced almonds on top. Dust with powdered sugar and you’ve got a dessert that’s impressive enough for Mother’s Day and easy enough for an ordinary Sunday. But be prepared: As one commenter warns, “they disappear in the blink of an eye every single time.”
The Time Commitment: Just under an hour.
Key Tips: Another reason these blondies are, dare we say, better than actual croissants? They don’t go stale the next day. In fact, store them in an airtight container at room temp and they’ll last four days. Or keep them in the fridge for up to a week.
Other Takes: Now that you’ve overcome your fear of frangipane, try…
Chocolate Almond Croissant Bars. Store-bought puff pastry is the secret here, giving you a shareable version of the French pastry — with no lamination required.
Almond Croissant Ooey Gooey Butter Cake. The only thing better than boxed cake? Boxed cake topped with a custardy, cream cheese layer — resulting in something so decadent, it truly lives up to its name.
Almond Croissant Cookies. Close your eyes, bite into one of these chewy, frangipane-stuffed sugar cookies, and suddenly you’re in a French patisserie.
