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KCL Friday Finds

Happy weekend, guys!! I've got one beautiful small biz to share with you today, and then I'm doing things a bit differently for today's Friday Finds. I'm getting a bit overwhelmed with complimentary goodies this week, and I wanted to take this time to share my favorites with you. I'll be doing an unboxing video featuring the sample items, to post next week! But first, I did want to share one gorgeous shop with you guys. Check it all out below! Pictured: Minimalist Woven Pillow


Pictured above are some handwoven home goods by Melody Fulone. Her shop is full of unique and beautifully woven wall hangings, pillows, many other home accessories; and even a bit of fiber art jewelry. I really love the neutral colors and the modern designs.

Shop the 2018 Winter Collection. And keep an eye out for a DIY kit for a crochet wall hanging in a few weeks. Melody will also be releasing her spring collection in late March!


This next brand will go into both an unboxing as well as a B…

Chocolate Strawberry Tartelettes


Yesterday I shared my tutorial on how to make heart-shaped strawberry slices, and today I'm here to share a quick, easy, and very yummy Valentine's Day dessert you can make with the strawberry hearts.

I start with premade frozen phyllo pastry shells. (You should find them in the frozen desserts section next to the frozen pie crust. Typically 12 shells come in each box.) These are my trick for elegant and effortless bite-size desserts and appetizers. You can fill them with so many different ingredients to create a delicious savory or sweet treat. Fill them with scrambled eggs for brunch, melt brie in them for a chic appetizer, or fill them with pudding and fruit for a tasty dessert.

INGREDIENTS
  • 1-2 packs of frozen phyllo pastry shells (get one pack for 2-4 people and two to three packs for a crowd)
  • one packet of chocolate pudding mix prepared and chilled (you can substitute with homemade chocolate pudding) *Follow directions for pie filling so the pudding turns out thick enough.
  • 4 medium to large strawberries (per 12-count box of pastry shells) cut into heart slices

 Lay the shells out on your serving tray and fill each with about 1/2 tbsn pudding. (You can also use white chocolate pudding to make white chocolate strawberry tartelettes. Top each shell with one strawberry heart slice.

Tip: Make the pudding the night before and assemble the chocolate strawberry heart tartelettes about an hour before serving so the shells don't get soggy from the pudding.


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