Niki had set the bar high – see examples here and here. Very high. I think I did a good job, if I do say so myself!

Niki created the gorgeous peony arrangement above. I take credit for the cake.

The kitchen counter doubled as the buffet. The menu included cheesy grits, baked challah french toast, egg white frittatas,  sweet spinach salad and bagels with lots-o-fixens!

The table was decorated with pom poms via Martha Stewart pom, with a few florals intertwined in small apothecary glasses.

Of course the babies needed to know where to sit, as well.

Another shot of the delicious cake: lemon chiffon with a chocolate ganache filling. Available for order from Cakery!

Hope everyone had a Happy Mother’s Day!

xoxo,

Ali

Niki

A lovely wash for your delicates and unmentionables. A travel necessity.

Not sure who will enjoy this book more, me or the kids. Ok, obviously me.

Will Ryman rose installation. Currently being featured at Miami’s Fairchild Botanical Garden.

Really love this song. So catchy and fun.

Gavi:

Shoes glorious beaded flat shoes.

Loving this print.

xoxo,

Niki, Ali + Gavi

{1. book 2. headphones 3. piggy bank 4. iPad + sleeve 5. polaroid 6. art 7. globe 8. journal 9. glass 10. scarbble}.

Hope this inspires some great gifting to the class of 2012!

xoxo,

Niki

As I opened the gift, I knew it was something special. And I also knew that I would never be able to give a non-homemade housewarming gift again. This was too cool. Too personal.

The gift was from my friend Robin. First she made her infamous mouthwatering bean dip. Next, she packed it up in a mason jar. She placed that jar into a stylish chips + dip bowl. Then she added a bag of Tostitos and wrapped it in cellophane. Voila. The best housewarming gift. Ever.

The dip was gone in under 24 hours. Actually more like 2 hours. Oops. The chips + dip set has been used about 100 times since. It is pure housewarming perfection.

Here’s how to execute it.

1. Make Robin’s Bean Dip

Ingredients:

2 cans of Progresso black beans {rinsed}

2 cans of yellow corn drained

1 can of Progresso garbanzo beans

the greens of a bunch of scallions

1 red pepper, diced

bunch of fresh basil

chopped cilantro

1 ripened mango, chopped

Combine and add

1/2 cup olive oil

1/4 cup balsamic vinegar

1/4 cup rice vinegar

salt + pepper to taste

Mix in a giant bowl. Add to mason jar. Let marinate {if you have the patience to let this sit in the refrigerator,

I promise it gets better with age. Furthermore this recipe makes way more than just one mason jar worth so feel free to keep the rest for yourself.}

I wrapped my mason jar with burlap and twine and added a label giving Robin her due credit.

2. Add Tostitos {another food that has total and utter control over me. Do you feel that way?}

3. Place in chip and dip set. I am loving this right now.

4. Wrap in cellophone. Tie with a bow. Give immediately {or fear ripping open the package to eat the drip yourself}.

Say happy housewarming in style. Homemade style.

xoxo,

Niki

Gather your ingredients.

In the bowl of your electric mixer fitted with the paddle attachment beat together 1 cup {2 sticks} room temperature butter with 1 cup of firmly packed brown sugar, 1/2 cup of sugar and 2 teaspoons of gluten free vanilla extract.

Beat in 2 eggs, one at a time. Make sure to scrape down the sides of the bowl between additions.

Whisk together 2 1/3 cups of gluten free all purpose flour {I used Cup 4 Cup ~ see photo below} with 1 teaspoon of Xantham gum, 1 teaspoon baking powder and 1 teaspoon of baking soda. With the mixer on low speed, beat the dry ingredients into the butter/sugar mixture.

Finally, add in 2 cups of chocolate chips.  Cover the bowl and place the dough in the refrigerator for 1 hour or up to 2 days.

Preheat your oven to 350 degrees F. Scoop balls of dough onto your baking sheets that have been fitted with a Silpat mat or parchment paper.

Bake cookies for 9 – 11 minutes until golden brown. Allow to cool completely.

For a printer-friendly version of this recipe click here: Gluten Free Chocolate Chip Cookies

Happy Baking!

xoxo,

Ali

I have shared my love for this smoothie with friends. They too fell in love. The downside? The cost of buying this smoothie everyday at Whole Foods is just not realistic. So, we figured out how to re-create it. And thus my endless love for the Go Green smoothie lives on.

Gather your ingredients.

Place 8 ounces of apple juice, 1 1/2 frozen bananas, 2 or 3 kale leaves, one handful of spinach and  1 teaspoon of Spirulina {can be found at most health food stores} in a high powered blender {a regular blender will work too – but you might have a few chunky bananas}. Blend on high until smooth!

Voila! Go Green deliciousness!

For a printer-friendly version of this recipe click here: Go Green Smoothie

xoxo,

Ali

{Smell. Taste. See. Or see. Hear. Touch. Love photo from Ali’s wedding}.

xoxo,

Niki, Ali + Gavi

I am really digging the trend of black and white stripes with yellow. {Remember when I hosted this mother’s day brunch a few years back}. Consider the trend retro chic!

{1. dress 2. wedge 3. watch 4. dress 5. wedge 6. bracelet 7. top 8. shorts 9. sandals 10. necklace 11. dress 12. sunglasses}.

What are you planning for Mother’s Day?

xoxo,

Niki

Need something quick, special and homemade this Mother’s Day?

Look no further than this simple spray paint DIY arrangement. {This is the same “recipe” I used for the centerpieces at R + M’s birthday}.

Step one: Collect glass bottles. {I saved a month’s worth of glass bottles and jars before the birthday}. All glass will work, both clear and brown. Think wine bottles, beer bottles, spaghetti jars and even spice jars.

Step Two: Clean off labels. I suggest soaking them in warm water and using goo gone to remove the remains. Then wash bottles thoroughly and place upside down until completely dry..

Step Three: Spray paint bottles with any color of your liking. I used this aqua acrylic spary for the birthday. This time I used this.

If you are using brown bottles, you’ll need to spray the outside. If you are using clear glass, you can spray paint the inside until completely coated. Let dry completely.

Step Four: Add your favorite flower{s}. Voila: the ultimate Mother’s Day DIY.

Because nothing says I love you, mom quite like something handmade.

xoxo,

Niki

Gather all of the ingredients.

In the bowl of your electric mixer mix together 1 1/4 sticks of unsalted, room temperature butter with 3/4 cup of sugar until light and fluffy.

Add in 1 egg, mix until combined. Finally add in 2 cups of all purpose flour. Mix until combined. I added in some yellow food gel to make it look more taco’ish. Place dough in refrigerator and allow to chill completely.

In the meantime, create half moon molds out of aluminum foil.

Remove the dough from fridge. On a well-floured surface, roll out the dough until 1/4 inch thickness. Using a round cutter {size is up to you, and depending on how large your foil molds are} cut circles out of the dough. Place over the foil.

Bake at 350 degree oven for 10 minutes. Remove the cookies from the oven and allow to cool. Remove the foil “molds” carefully.

And for the toppings:

Meatt: combine crushed Oreos with melted chocolate. I left my Oreo’s slightly chunky to give it a “meatier” look. Fill the taco shell with the “meat”.

Sour cream: I piped a small amount of butter cream on top of the “meat”.

Lettuce and mustard: Take coconut flakes and color them with both yellow and green food gel. Sprinkle of top of “sour cream”.

For the tomatoes: Top with red M&M’s.

Enjoy! Ole!

Happy Cinco de Drinko Mayo

xoxo,

Ali