(my shirt from there, but no longer available)
I’ve been busy on the interwebs lately! New poems for Darling Magazine:
Candy Cane Meringues that would be perfect for Valentine’s Day!
Happiness is here.
I’ve been busy on the interwebs lately! New poems for Darling Magazine:
Candy Cane Meringues that would be perfect for Valentine’s Day!
(Edited to add one more thing!)
If you are a mother of daughters, please check out my friend Dana’s magazine, Modern Motherhood Magazine. It’s digital, short, and free, perfect for mommas, but it gets into deep subjects of raising Godly daughters and discipling them. Dana blessed me by including Good Girl Style in her August issue about Beauty. Check it out here!
There’s so much to tell you in this post!
First of all, I’m an Auntie for real! It’s so exciting to welcome Avery Kate to the world, the first daughter of my brother and his wife, Stephanie! Isn’t Miss Avery cute??? My brother and Steph ain’t too bad lookin’ either 😉 Love you guys!
Stephanie just so happens to be the amazing photographer/baker/writer behind Girl vs. Dough. Be prepared to drool once you head over there. But you should definitely head over there today becauseI’m sharing an amazzzzzing recipe. I’m more than happy to bake delicious things so they can snuggle Avery extra for me.
Caramel Apple Crumb Cake. Say no more. I swoon thinking about this cake. Even the smell of it is highly intoxicating, not to mention its depth of crumbs and caramel-y goodness. Oooo, you need to make this! Just in case that photo doesn’t get your mouth drooling, how about a video of the caramel drizzle:
Gooooooooooood Monday morning! How are you on this beautiful, fresh start to a new week? How about some cheerful, bright-yellow, deliciously summery lemon bars to whet your palate? (Also, I am in love with this photo. It looks like a snowglobe and I could look at it for hours. And yes, they really ARE that yellow in real life, thanks to the technique of using a baked lemon curd on top of the crust…more about that in the link below!)
You can find my delicious recipe for gluten-free lemon bars with an almond crust over on Big Girls, Small Kitchen today. Don’t mind me while I eat one with my tea for breakfast-dessert #duh.
New recipe for Big Girls Small Kitchen (BGSK) today: Homemade Reese’s Peanut Butter Eggs! Anyone would be more than lucky to get these tucked into an Easter basket (and I definitely just ate one for breakfast, so there’s that). Click here for the recipe!
Unless you follow me on Facebook, I haven’t been sharing these amazing recipes with you, and for that, I offer my apologies. Here are a few of my favorite delicious (gluten-free!) recipes I’ve had the pleasure of creating for Cara over at the wonderful BGSK.
Here are some of my favorites!
Ya’ll I live in New England, mmmkay? So I’m a pretty legit expert on all things maple syrup (fact: it takes 40 gallons of sap to make one gallon of maple syrup #boom). So this maple latte thing is on lock over here. The basic proportions are the same, but fiddle with your version of “strong” coffee and your version of “sweet” until it’s your kind of awesomely-delicious. Here’s what I love:
Maple Latte
1/3 mug hot VANILLA flavored coffee
2/3 mug HOT milk, foamed/frothed
1 1/2 Tablespoons pure maple syrup
Really, all you have to do is stir these together. But here’s my more in-depth method: I actually use a two-mug method to do this…heating the milk in one mug while letting my coffee brew through my Melita pour-through coffee maker into another mug. I’ve found it’s best to add the coffee to the milk rather than the other way around, so I put the milk in the mug I want to drink from to microwave it. Then foam it directly in the mug using a tiny whisk, fork, or my favorite gadget: an Aerolatte. Then carefully pour in your hot coffee, add the maple syrup right on top of the foam, sneak a spoon in under the foam and stir. The last secret is to make sure this is served VERY hot. I am by no means a barista, so this is just what I make to enjoy at home: quick & easy!