A rainy day in Paris

Marc Jacobs Coca-Cola Light & some bright flats for Spring on a Paris sidewalk.

We are in LOVE with this old TV set liquor cabinet!

One of our favorite quotes from the book!

We pulled up to the adorable shop and we were thrown back in time. At first glance, it seemed like an old school ice cream parlor but it wasn’t, it was Colonia Dairy Maid Ice Cream . We were all secretly hoping that the line wouldn’t be too long, as it does tend to get crowded and busy. We stepped in and became part of the chaos; which of their many flavors do we choose and, dear god, and in what flavored cone? They, of course, had the normal cake and sugar cones, waffle cones dipped in chocolate and covered in sprinkles, but we were most attracted to their M&M cone, their pretzel cone, their chocolate cone, and their chocolate chip cone. Feeling pressured we quickly made up our mind to pick the chocolate cone, which looked like a cone made out of Oreo cookies, and as the sales clerk asked for our order we saw a “Cookie Monster” label over a brightly blue ice cream on the glass. Curious about the name, we asked the ice cream connoisseur what was in the “cookie monster”. She proceeded to share that it was Blueberry and Oreos. She had us at blueberry.

The service was speedy and the women working there were polite and pleasant. They have an extensive ice cream selection, in addition to their Italian Ice and cookie sandwiches offered. Although we asked for a scoop, we received two large scoops in our cone which ended up only setting us back only $3.

The flavors were so perfect together: blueberries and chocolate. We were in ice cream heaven.

Here’s what you’ll need:

• 1 cup each raspberries, blueberries, and sliced strawberries
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter, melted, plus 4 teaspoons for the dishes
• 3 extra-large eggs, at room temperature
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated orange zest
• 3/4 teaspoon kosher salt
• Maple syrup and confectioners’ sugar, for garnish

Preheat the oven to 425 degrees.

Gently combine the berries and sugar in a small bowl and set aside while you make the pancakes. Place 4 (6- to 7-inch) individual gratin dishes on two sheet pans. Place 1 teaspoon of butter in each gratin dish and set aside.

Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, orange zest, 2 tablespoons melted butter, and the salt and mix just until smooth. Whisk by hand if the mixture is lumpy.

Place the gratin dishes in the oven for 3 minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Immediately divide the batter equally among the gratin dishes and bake for 12 to 14 minutes, until puffed and lightly browned. Divide the berries among the dishes, drizzle with maple syrup, dust with confectioners’ sugar, and serve hot. **as per the image, we used a glass pie dish and it worked just fine!

We hope you enjoy! After reading the reviews, we found that many people whip this up for dessert and add whipped cream or nutella!