A casual outfit for watching the football game and playing games with my fam on Sunday afternoon.

Pizza, chocolate, and Trivial Pursuit?

I also tried this fun “bubble ponytail” and I’m kind of in love with its cute, fun vibe.
Also: Hershey’s milk chocolate nuggets with toffee and almonds are the most addicting things on the planet. 
And they look super-luxe in their gold wrappers in a pretty bowl for the holidays. 
{As IF they would last long enough to ever make it into a pretty bowl. Ha!}

Chartreuse & Blueberry


Chartreuse + Blueberry = Delicious Color Combo!

Actual Blueberries + Ginger + Chocolate = Delicious Coffee Cake
And then, because it certainly isn’t hot enough in my apartment {hah!}, I decided to turn on the oven and bake! How could I not with these beautiful wild blueberries? They just pleaded to be folded into a ginger coffee cake, with their buddies Scharffen-Berger chocolate chunks {the good stuff}. I’ve got some pretentious blueberries on my hands, don’t you think? And then this coffee cake demanded to be served with the “good stuff” ice cream for dessert. As if being #1 for breakfast wasn’t good enough! Hmpf. See if I make you again, Blueberry-Ginger-Chocolate Coffee Cake!
Ok, I totally will since it was utterly delicious and indulgent.

Style Secrets: Sunnies: Local Store, White tee: Local store. Necklace: Tag Sale, Skirt: Thrifted, Pumps: Thrifted

Good Morning!

Gooooood Morning! It’s Friday! 
Sooo…I’m wondering. How did donuts ever manage to get the “breakfast food” distinction, while just-as-sweet treats like cakes, cookies, etc. were snubbed and called “dessert only”? I’m not sure who decided that. Give me a banana, cheese stick, and piece of chocolate cake for breakfast, and I can power through the day. Granted, I do NOT indulge for breakfast very often, and do not think it is necessarily the best way to start my day, but being an adult does have its advantages. Like eating cake for breakfast.
 I just remembered: this was Kate Spade’s adorable advertising/motto earlier this year! 
Amazing and so much fun. How cute are those outfits?!
Have a great day!

I Heart Rhubarb

There are a lot of really good things in life.
Like fair-trade certified “Heavenly Chocolate with a Heart” in gold packaging.

And a scalloped yellow bowl full of organic strawberries & rhubarb from a friend. 

The sunlight streaming in to illuminate a round of scones, bursting with happy flavor, ready to be baked.

Again, natural light to illuminate the golden-brown of some irresistible baked goods.

And sometimes, when you take that chocolate, and drizzle it over the scones, it’s like, EVEN better. 
This is my pretty new Kate Spade heart ring that I’m loving! It’s been on my list for awhile to “up” my gold jewelry stash. I seem to have fallen into a definite silver-only jewelry rut.
One of my best friends and I have been fiddling with a gluten-free scone recipe, trying to get it to mirror the glory days of our regular, gluten-involving past baking (sigh). These are definitely yummy, but too dense for a traditional scone. Alas, we haven’t nailed it yet, but here is my most recent iteration, which you’re welcome to try.
Gluten-Free Strawberry-Rhubarb Cream Scones with White Chocolate Glaze
by Good Girl Style 
3 cups Pamela’s Baking Mix (almond/gluten free flour mix)
1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. xantham gum
8 TBSP.s butter
3/4 cup light cream
1 egg
1 1/4 -1 1/2 cups chopped strawberries and rhubarb
Mix dry ingredients. Cut in the butter. Mix the cream and egg, and toss it with the dry ingredients until it all comes together. Fold the fruit in gently. If the dough is too dry, add a splash more milk. Turn the dough out onto a lightly floured surface, and turn it over once before patting into a round. Cut or score into triangles, and transfer to baking sheet. These held together better for me when I just scored the circle and cut post-baking. Bake at 350 for 15-20 mins. or until golden brown and a cake tester comes out clean. 

 I used the Divine White Chocolate with Strawberries pictured above (melted), a splash of cream, a pinch of salt, and a bit confectioner’s sugar. I’m sorry I didn’t measure, but just fiddle until you get the consistency you like, then drizzle away!
Soooooooo how many scones do you think is TOO many for breakfast? Three?

Brownies with Nutella

Just because it’s Monday afternoon and you’re probably sitting at your desk or school trying to stay awake…
My weekend treat weakness…fudge brownies with miniature chocolate chips, frosted with Nutella. 
Goodness, get in my mouth. 
These are super easy to make, and I’m sure you already have a favorite brownie recipe (GF or otherwise), so just bake up a batch, then let them almost-cool, and slather on that hazelnut-chocolate gooey delight. 
Eat, swoon, repeat. 
And you can thank me after you wipe that chocolate off your mouth 😉