Monday, July 4, 2022

Sunday, July 3, 2022

Saturday, July 2, 2022

Finding your style can be hard... But when you know, you just know! These two images just spoke to me... I love the simplicity and classic elements of each style. I love the cool monochromatic colors. Nothing fancy... But definitely eye catching!

What's your style?

Friday, July 1, 2022

h e l l o j u l y f i r s t

H E L L O

J U L Y

F I R S T

Monday, June 27, 2022

monday {menu}

soft and chewy birthday cookies

1 3/4 cup (220g) all-purpose flour*
1 tbsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cup (110g) unsalted butter, room temp
1 cup (210g) granulated sugar
1/2 cup (110g) light brown sugar, packed
2 tsp clear imitation vanilla extract**
1 large egg
1/2 cup rainbow sprinkles
20 golden Oreos
Preheat the oven to 350F and line a large baking sheet with parchment paper.
Chop up the Oreos into bite-sized pieces. I found it’s best to use a serrated knife (like a steak knife) to gently saw back and forth. This prevents the cookies from breaking apart.
Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl and set aside.
Using a hand or stand mixer with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes on medium-high speed).
Mix in the vanilla and egg.
Mix the dry ingredients and right before the dough comes together, toss in the sprinkles and mix for a couple more seconds, just until they’re evenly distributed.
Use a large cookie scoop to make 15-16 cookies. Place 5-6 cookies onto your baking sheet and bake for 11-13 minutes, or until the edges are a VERY light golden color.
Right when you take them out of the oven, press a few Oreo pieces into the tops. Make sure it breaks through the surface and touches the doughy center. This helps them stick.
Transfer to a cooling rack and allow them to cool for 15 minutes.
Now dig in!

Sunday, June 26, 2022

happy sunday...

Wednesday, June 22, 2022

summer reads 2022...

Hopefully, you are enjoying your summer, carving out some time for YOU! Whether that be relaxing poolside, going for a hike, practicing yoga, or enjoying a hobby. Summer is also a great time to catch up on some reading! So dust off all of those books that you have been piling up on your nightstand and start turning those pages! If you need a few suggestions...

Monday, June 20, 2022

monday {menu}

Ginger Chicken Lettuce Wraps

with Tzatziki Sauce

{recipe from... h e r e}

Equipment:

Large bowl
Bamboo skewers
Grill

Ingredients

For the Marinated Chicken:

4 chicken breasts or 8 chicken thighs cut up in chunks
1/2 cup soy sauce or tamari sauce
2 teaspoons ginger powder
1 tablespoon olive oil
1/2 tsp dill
1/4 tsp pepper

For the Tzatziki:

1/4 cup finely diced cucumbers
1 clove minced garlic
1 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup plain greek yogurt
Squeeze of fresh lemon

Also needed:

Whole romaine lettuce leaves about 8-10
Sliced cucumbers about 30 slices

Instructions:

Combine soy sauce, ginger, olive oil, dill, and pepper in a bowl. Toss with chicken, cover and place in the fridge for at least 30 minutes to marinate.
While chicken is marinating, immerse bamboo skewers in water to soak to lessen the chance of burning the skewers when on the grill.
Finely dice 1/4 cup cucumbers.
Combine diced cucumbers with garlic, dill, salt, pepper, and yogurt. Stir gently to combine. Add a squeeze of fresh lemon and place in fridge until time to serve.
Heat grill to medium heat.
Slide approximately 5-7 pieces of chicken onto each skewer and place on the grill. The olive oil in the marinade eliminates the need to oil grill.
Cook for 5 minutes each side, until chicken is cooked through.
Arrange romaine leaves on a plate, top with sliced cucumbers, chicken, and tzatziki. Finally, garnish with sesame seeds.