I'm hoooome! This month was a whirlwind of travel that went out with a bang, meaning drunken karaoke on Friday night that had me completely bedridden all day on Saturday. But I enjoyed every second of not having to go anywhere; you forget what a homebody you are until you've spent three weeks not sitting on your couch watching the same Gilmore Girls episode for the zillionth time.

Does it sound like I'm complaining? I'm not. After a couple domestic trips, I was extra lucky to spend Memorial Day weekend in Stockholm. I spent most of the time visiting with my dear friend and newly appointed Swede, Meredith. We rode bikes and Snapchatted by the harbor. We also ate tons of food including the obligatory: meatballs, lingonberry jam, shrimp salad, shrimp omelets, shrimp toast, cinnamon buns, candy, and cardamom buns.

Reinvigorated after my Saturday spent in and inspired by the Swedes and their amazing cuisine, I got a little funky for dessert today and whipped up these pavlovas! They're crunchy and sweet and soft in the middle. They were also good for Candice, who needs mostly dairy-free desserts (you can easily cut out the yogurt for something fully dairy-free). The elderflower syrup came from Try the World's recent Sweden box. The timing couldn't have been better!

This recipe is adapted from this baby by the amazing Stephanie at i am a food blog. I tweaked the flavors, wanting to use my new, super Swedish ingredients (cardamom, elderflower syrup) but the base recipe is totally her genius creation!