Chris Loves Julia x Poppy & Pout

We're so excited for the launch of our new collaboration: Chris Loves Julia x Poppy & Pout! Together, we created a lip balm set featuring signature CLJ colors and designs that pair with three delicious desserts.

Poppy & Pout cares deeply about the details and little, daily moments of joy. Since we have the same mindset at Chris Loves Julia (and we are good friends with their team as well!), we knew that partnering up would result in an incredible, feel-good product.

This is Poppy & Pout's first time working with an individual on a custom product. All of their past collabs have been with large brands or franchises, so we were really excited with how personal we could get with our specific taste and style!

Shop CLJ x Poppy & Pout Lip Balm Trio

All of Poppy & Pout's products are made with sustainably sourced beeswax, organic coconut oil, sunflower oil, and essential oils/natural oil flavors. They are Leaping Bunny certified and their tubes feature eco-friendly recyclable cardboard packaging. So much goodness in one little lip balm!

Meet the CLJ x Poppy & Pout Lip Balm Flavors

Our limited-edition lip balm flavors reflect sophisticated notes of fall fruits, toasty nuttiness, and creamy sweetness. Here are the three flavors that we dreamed up:

• Baked Pear and Rosemary Caramel: Featuring notes of pear, caramel cream and pecan pie
• Spiced Peach Crumble: Featuring notes of peach, cinnamon, graham cracker, pecan pie, and clove
• Campfire Blackberry S'mores: Featuring notes of blackberry, graham cracker, marshmallow, chocolate fudge

They're packaged together in a beautiful set (perfect for holiday gifting!) that includes recipe cards for the three desserts that inspired the flavors. You can also find the recipes below!

Shop CLJ x Poppy & Pout Lip Balm Trio

Get the Matching Chris Cooks Dessert Recipes

Blackberry Campfire S’mores

Recipe by Chris Loves Julia

5.0 from 2 votes

Course: Chris Cooks, Recipes

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 12 squares graham cracker

• 6 squares dark chocolate

• 6 marshmallows (square are best imo)

• For the blackberry compote topping

• 4 cups fresh blackberries

• 1 1/2 cups water

• 1/4 cup honey

Directions

• Make the blackberry compote
• To a sauce pot, add 2 cups blackberries and 1 ½ cups water. Bring to a boil and reduce to a gentle boil. As the blackberries break down, smash them with the back of a wooden spoon. This process may take 10-15 minutes. Once the mix is tender, run it through a fine-mesh strainer, using the back of a ladle to press all of the liquid out of the pulp. Add the liquid back into the sauce pan (discard the pulp) and bring to a simmer, adding the remaining blackberries. Add the honey and simmer until the blackberries break down, again smashing with the back of a spoon. Place the mix in a jar with a lid in the fridge and let sit overnight.
• Make the S'mores
• Place one of the dark chocolate squares on a graham cracker. Toast a marshmallow to your liking, then place on top of the chocolate. Top with a spoonful of the blackberry compote followed by another graham cracker square. Enjoy!

Spiced Peach Crumble

Recipe by Chris Marcum

5.0 from 2 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• Crumble

• 2/3 Cup Almond Flour

• 1/3 Cup Roughly Chopped Almonds

• 1/3 Cup Roughly Chopped Cashews

• 1 1/2 tsp Pumpkin Pie Spice

• 1 Pinch Salt

• 1 Tbsp Coconut Sugar

• 1/4 Cup Coconut Oil

• Peaches

• 2 lbs Frozen Peaches

• 2 Pinches Salt

• 2 tsp Pumpkin Pie Spice

• 1 Cup Water

• 1/4 Cup Coconut Sugar

• 1/4 Cup Coconut Oil

• Thicken

• 1 1/2 Tbsp Cold Water

• 2 Tbsp Tapioca Starch

Directions

• Cook the Peaches
  Preheat oven to 400. To a small cast iron pan with sides, add the
  peaches, salt, pumpkin pie spice, and water. Bring to a boil, reduce
  and simmer for 10-15 minutes until reduced. Add the coconut sugar
  and maple syrup and cook for another 10-15 minutes until liquid
  begins to thicken.
• Make the Crumble
  While the peaches cook, make the crumble by adding the almonds
  and cashews to a food processor and blitzing a few times to break
  them up roughly. Add the remaining ingredients and blitz in bursts
  until crumbs form.
• Bake & Serve the Peaches
  Make the slurry by combing the water and tapioca starch. Turn the
  heat off the peaches and add the slurry, stirring to combine evenly.
  Top with the crumble and place in the oven to bake for 10-15
  minutes, until the crumble is toasty and the liquid has thickened.
  Serve warm.

Baked Pears & Rosemary Caramel

Recipe by Chris Marcum

5.0 from 2 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 6 Bosc pears

• For the Caramel Sauce

• 19 oz coconut cream or full fat coconut milk

• 2 cups brown sugar

• 1 split vanilla bean

• 1 stick cinnamon

• 3 whole cloves

• 6 whole allspice berries

• 1/8 tsp ground nutmeg

• 1 tbsp fresh lemon juice

• 4 sprigs rosemary

• 1/4 tsp salt

• Topping

• 2/3 cup walnuts

• 1 sprig rosemary

• pinch salt

Directions

• Prep the pears
• Preheat oven to 375 degrees. Cut the pears in half, removing top stems and scooping out any seeds in the center. Arrange in a casserole dish with the cut sides facing up.
• Make the caramel sauce
• To a medium saucepan, add all of the caramel ingredients. Place over medium high heat for 20-30 minutes until reduced by 1/3. 
• Bake the pears
• Pour the caramel sauce over the pears, cover the dish with foil and place in the oven for 30 minutes (if using the convection setting). Remove the foil and cook for another 10-15 minutes until done
• Toast the walnuts
• To a low-sided pan, add the walnuts, rosemary and pinch of salt. Toast on medium until fragrant, remove from the pan (discard the rosemary) and roughly chop.
  
• Serve
• Plate each serving with two slices of pear, a drizzle of the caramel sauce from inside the pan, and some of the toasted walnuts on top. Garnish with fresh rosemary if desired. Serve warm.