Gina Chong

A blog about food and stuff

Blog Swap + Patriotic Lemon Poppy Seed Parfaits

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Today I’m doing a recipe blog swap with Courtney over at Breakfast at Vogue.
This girl has amazing style & yummy recipes (that are generally much healthier than mine lol). Go check her out stat.

For our collab, we decided to do recipes with a 4th of July theme. She made these super cute jars with lemon poppy seed muffins layered with fresh fruit and cream. They look so perfect for the 4th! I can see myself toting these along to go watch fireworks or bringing them to a cookout. Definitely trying soon. Here is the recipe:

P.S. I did Strawberry White Chocolate Mousse Cakes over on Courtney’s blog, go check them out!

Patriotic Lemon Poppy Seed Parfaits
Makes 2

  • 4 lemon poppy seed muffins, recipe here
  • Strawberries
  • Blueberries
  • 1/2 cup Heavy whipping cream
  • 1/2 teaspoon vanilla 
  • 1 tablespoon sugar


Combine the heavy whipping cream, vanilla and sugar together in a bowl and beat with a hand mixer on high until you get stiff peaks, then stop. You don’t want to whip it too much or you will get butter. Wash and cut your berries and set aside. Next, take your muffins and cut the tops off of them. Put one bottom of the muffin in a mason jar and scoop some whipping cream on top and try not to have it touch the jar when doing this. Next place some berries on top on the whip cream and place another muffin bottom on top on the berries and whip cream and gently push down on the muffin. Repeat the process and finish with a muffin top on the very top and garnish with some whip cream and strawberry. 

Thanks Courtney, sounds delish!

Linking with Whatever Goes, Whimsy Wednesday, Wake Up Wednesdays, 

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