Best of the Week


This week was all about interactive dining: whether it be a free-for-all taco night at my place or the ultimate chocolate experience at Cacao 70, my meals were everything but boring.

I hope you all have a fantastic and tasty weekend! Do you have any meal stories you’d like to share? Drop a comment below!

{one} Vegetarian tacos (

{two} Teas that will help an upset stomach (

{three} Good enough to eat and wear: chocolate fudge facial masks (

{four} All of this chocolate talk has got me thinking of getting a brown manicure (

Best of the Week


Hold on one second, we’re already mid-January?! How did it…?! When did it…?! Time flies, it really does. I’m not too tired of winter just yet – here in Montreal, we reached really cold temperatures for two days in a row. Aside from those “brr moments,” everything’s been smooth sailing. Instead of complaining about the cold season, I’ve been drawing inspiration from the temperature drops for my desserts and outfits.

Have a lovely weekend, check out these links while you relax for the next couple of days!

{one} A beautiful stack of glitter meringue (

{two} A fun list of snow-themed desserts (

{three} My next purchase (AND it’s on sale!) (

{four} Duc de Lorraine’s delicious pastry list – remember when I talked about them this week? (

Meringue Cupcakes and an Oversized Poncho

{Featured Food: meringue chocolate cupcakes; Lefties poncho}

And so here it is: the first installment for an original Marble Crumbs series: Fashion and Food.

For me, cupcakes are one of the easiest desserts to serve: everyone can just grab from the tray and indulge… no need for cutting, plating, and cleaning up extra dishes.

These meringue chocolate cupcakes were a fun alternative to your classic buttercream topping. The toasted meringue offered a new taste and consistency to the ultra-sweetness we’re normally used to in our desserts.

Because it’s winter and I refuse to reduce the amount of times we hold dinner parties, I found this poncho to be ideal for the ultimate hostess-outfit. It’s warm, the sleeves don’t get in the way when I’m cooking, and I love the patterns that are carefully placed around the seams.

meringuecupcakesandaspanishponcho-a meringuecupcakesandaspanishponcho-b

What are your favorite toppings for your cupcakes?

Best of the Week

BOTW-1Welcome to the first of Marble Crumbs’ Best Of series, where I’ll be rounding-up my favorite recipes, articles, photos, and all other pretty things that have elevated and inspired me throughout the course of the week.

I hope you all have a tasty-filled weekend!

{one} Stumbled upon this recipe using one of my fave syrups.

{two} Some fun meringue facts.

{three} This stacked meringue cake would definitely put me in a sugar-coma (and somehow, I don’t mind).

{four} The best base recipe for a gin and tonic.

Welcome and Bon Appétit


I don’t know how many slices of pizza and how many bars of brownies I’ve gobbled up at this point. After a number of sleepless nights and a reckless amount of emotional eating, I am so excited to finally have this site up and running.

Those are my two favorites, by the way: pizza and brownies (just in case anyone ever asks).

Okay, so I’m not necessarily a top-expert “food connoisseur.” Actually, I’ll never claim expertise on any particular subject (except for being a pest to my loving husband… then questions are most certainly welcome), but I have a lot of experience with food (and perhaps you do, too).

Growing up, I was my mom’s biggest nightmare. I was, according to her, a very fussy eater. To this day, she makes these big ol’ claims of how I only ever ate french fries and brownies (Please see above – I guess some things never change) and that I was as skinny as a stick (okay, then perhaps things have changed).

And so here I am today and it seems that “picky me” has transformed into a food-loving, meal-exploring, and constantly-baking type-of-gal.

See what I did there? I just told you a story. I started Marble Crumbs because I believe that behind every great meal is a great story… down to the very last crumb. I hope you’re all on board… let’s do this!