The holidays are officially in full swing here! We had a socially distanced Halloween that included pumpkin carving and a candy filled piñata with a few of our closest friends and are planning an equally as small Thanksgiving.Continue reading
Welcome to CORONA-GEDDON 2020.
I’m sorry, I know we are all full of jokes now but this thing is a serious matter. If you can stay home just stay home. I am currently working from home and I am so happy to finally have a separate office from Brett in our new home (more on that soon!!). I am, of course, always stocked to the brim in my pantry and looking forward to some recipe testing and writing this weekend.
Happy Holidays readers! I hope everyone had a fantastic holiday season and is ready to celebrate the New Year! I, for one, had a fantastic holiday. We hosted brunch this year, as we have the last 2 years since Ro was born. It’s just easier to keep her home and have our families come to us. I also love entertaining, we don’t have a lot of space but we try to make it work!
Easter is upon us a bit earlier than usual and if you’re like me and always looking for a fresh new take on the usual suspects around the holidays– then this carrot cake is for you.
It's cherry season y'all. I'm sure you've seen it at your local grocery store (or not because they have been going fast around here) cherries are everywhere!
Now, I've admitted in the past that I am not a great baker. Sure..sure…my skills have been improving over the years but personally, I just get aggravated with it more time than not. In fact writing up recipes for this blog are difficult sometimes as in my mind 2 tsp = just throw some stuff in a pan. Baking definitely tests my patience, but I digress.
When I am baking, because- who doesn't like the occasional tasty sweet treat? I am always looking for easy, quick and minimum ingredient recipes.
Cue: The Chocolate Chip Cherry Blondie. My new summer time staple. I can barely keep these in the house as my husband has been secretly demolishing them when I go to bed.