Inspiration Daily:

Looking Back/Forward illustration by Meg Hunt. Find her shop here.

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Hello sweet! Here are three pretties I'm loving today:

• Catherine Weitzman Necklaces at Clay-Pot | Reminds me of the dip-dye dress that we loved last week.
• Wagtails Illustration by Sarah Abbott | The soft dashes of pale blue throughout this piece make it extra awesome.
• A Walk in the Park Frill Top and Siera Shell Tie-Waist Skirt - French Connection | Nautical gets a polished upgrade. Love it!

Inspiration Daily: 03. 08. 11

4/365 by Donna Irene.

Peanut Butter Mousse Tart

Get your forks ready friends...this post is a tasty one. Ready?!

I spotted this recipe for Crustabakes' Chocolate Peanut Butter Mousse Tart over on pinterest (here) last week and just had to see if I could adapt it to make it gluten free for my daughter. Since being diagnosed with Celiac Disease several months ago, she's been very frustrated having to miss out on so many of her favorite sweets. So, I was really hoping that I could impress her taste buds with this dessert.

Before I move on to the recipe adaptation (I'm sharing my crust recipe), I want to mention that the full original recipe I've linked too is not specifically gluten free (though it is easy enough to adapt). If you are concerned about gluten ingredients, please be sure to check your own ingredients before whipping up this tasty treat.

No-Bake Gluten Free Peanut Butter Tart Crust

• 1 package Glutinos Gluten Free Chocolate Chip Cookies (purchased at Whole Foods), pulverised into fine crumbs with a food processor
• 5 Tablespoons unsalted butter, melted
• 1/4 cup granulated white sugar, or more to taste
• Pinch of salt, or more to taste
• 2 Tablespoons creamy peanut butter (gluten free)

Pulverise chocolate chip cookies in a food processor to create fine crumbs. Meanwhile, melt butter in a small saucepan on low heat. Pour cookie crumbs into a medium sized mixing bowl along with the melted butter, granulated sugar, and pinch of salt. Mix with a rubber spatula until all ingredients are well incorporated. Add in peanut butter and mix to combine. Add more salt or sugar if necessary. Press mixture into a fluted tart pan with removable bottom until mix is compact and covering the bottom and outside edge. Set in the refrigerator to chill while you make the peanut butter mousse recipe. Fill with mousse, top with ganache and by all means, enjoy! xo Ez

P.S. If you've ever wondered how to remove the outer ring of a tart pan without dropping the entire thing on the ground, here's a little tip for you. Hold the tart firmly on the bottom with your dominant hand. With your other hand, slowly work your way around the outside rim pressing it gently downward to release. Once loose, allow it to slip down your arm, hanging near your elbow (like a giant bracelet) and then set your tart down (with the flat metal bottom) onto your serving dish. Remove tart ring from your arm and dig into your dessert.

Fairytale + Fauna Themed Tape

Today I'm so loving this Fairytale and Swedish Fauna Theme Tape from Fine Little Day. Isn't it just the sweetest thing?! Get your own roll here (or here if you're in the European Union).