I started this post back in June. I have written and rewritten it many times since because my life has shifted in several ways since. The baby became a toddler, I got a new job and my husband started a masters program. Life is f*cking weird!

I remember as a kid people talking about midlife crises. To me, that meant what I’d seen in movies, an affair or an expensive new car. For months I had been feeling as though I’m on the verge of something. Am I having a midlife crisis? Am I old enough to call it midlife? Is it just hormones? WTF.

Baby Everett had turned a year old and while I think we had mostly gotten the hang of things, I still didn’t feel right. The only thing that I could pinpoint was my job. It was no longer fulfilling me in a way that it once had. As much as it kills me to admit this, but my priorities had changed and I just didn’t give a shit anymore about a lot of the things I once had. It was glaringly obvious that I was missing the creative outlets I had before the baby was born - baking cupcakes, designing invitations and planning outings.

So I went out to find myself a job that I felt passionate about. I was viewing the world through rose-colored glasses, the birds were singing and I was on the cusp of something fabulous. But damn it was hard! Dreams don’t pay the f*cking bills - at least not at first. So then I just started looking for a new “real job”. And I started a creative night with a couple of my entrepreneurial friends where we sat down monthly and shared ideas. That gave me hope! There was more for me.

Fast forward to today and my creative passion is overflowing. I’m in a new job that provides the flexibility I was seeking. With flexibility I get to pick my daughter up early from the nanny, I meet my creative friends for lunch and I did my first ever pop-up in November! I feel 1,000 times more like myself than I did back in June. I’m happy to be back.

I have not blogged in OVER A YEAR. You’re reading this like, duh b*tch. I’m not even really a blogger anymore. Really haven’t been for years, but is anyone? I recently asked this question on my Instagram Stories:

1. Do people blog anymore?

2. Do people even read blogs anymore?

The results were pretty divided. 6% from an even split! So maybe blogging is so totally over? Or maybe not? I’m not here today to tell you that I had a baby and I’m becoming a mommy blogger. Even though that would thrill my husband. I am going to keep this site up though and maybe check in periodically because I DID have a baby and I’ve got a lot of shit to get off my chest. And I do like to try and share that on Instagram, but sometimes the captions are too long and its probably a bit much for the ‘gram. Instead, maybe I’ll come here to unload some of the things floating around in my head. Kind of like a journal and less like a blog I guess? I don’t know this is a work in progress…

One thing that people have shared so openly and honestly in my Instagram comments is how lonely and alienating it can be to parent. That is something that I was completely unprepared for. We’ve been at this for three months and I’m hardly ever alone. We are so fortunate to have family close by who love to help with the baby. And social media! How am I surrounded by people IRL and you can connect online all day long, but this weird feeling still creeps in. Like no one gets me! But they do. Every time I share, people are quick to hop in and say, you got this or I felt the same and it gets easier. How awesome is that?

So in all likelihood, I am writing to myself and no one else is reading this. Therefore, do I really need to think of a way to close this out? Or can I just say, I’m shutting my laptop to go eat a bowl of ice cream before the baby wakes up and this post took more brain power than I’ve used in weeks! Yeah, that sounds good. Bye!

Drybar focuses on one thing…a great blowout. The location has a great fun/loud vibe - very helpful for someone like myself who lacks an inside voice. I hate when I get my hair done and I either have to sit silently for three hours or share my life story with everyone in the salon.  Not here!

"Drybar focuses on one thing... a great blowout.

The Sacramento location has 10 stations and does about 90 clients a day. A service usually lasts around 40 minutes. Mine was a full two hours. Those with a ton of thick hair be prepared, the crew here are consummate professionals and your blowout may take longer. 

Drybar has a lookbook that offers various styles from the Southern Comfort - think big curls, to the Mai Tai - beachy waves, and more. {Check them all out here.}  I naturally went for the Mai Tai. Everyone knows how I love my curls. I highly recommend adding a floater to your service. It gives a full 10-minute head massage while your hair is being washed, and it is PURE heaven. 

I felt like my service took a bit long, but I'm hopeful that as the new staff acclimate to the process, my next blowout will be much shorter.  Having horse hair also adds time! 

First, go download Later and Planoly.  Then let's talk...

Everywhere you look, people are preaching social media schedules.  I bet that really helps people in their success and it sounds like a totally reasonable plan.  I wish I could tell you I am one of those people with their shit together, but I am not.

It probably seems weird to them that I would be sharing with you two apps that help with keeping an Instagram schedule, but there is a method to my madness here...  I promise.  

1. I believe if you are dedicated and/or managing multiple social accounts then this is absolutely necessary for your sanity.

2. Sometimes I do have my shit together and I like that these apps allow me to preview what my feed will look like should I upload the pics in my 'drafts'.

I'm sure you've heard this before, but I'll say it again - consistency is everything.  Not just in your voice, but visually as well.  I'm never going to have an all white feed because I have gray counter tops and dark hardwood floors, but I like there to be consistency in my look.  Loading my photos into these apps lets me see how this new photo could fit into my feed without actually posting it.

What's the difference in these apps?  Generally speaking they both do the same thing, but I personally use Planoly because they have a website platform, which allows me to load my "real photos" more easily than texting them to myself.  It does cost a little bit of $, but the solo fee is less than a venti frappaccino with an extra shot.  And after popping over to their site, I realize they have a free option if you're not posting more than 30 pics a month.  Check them both and decide what frosts your cupcake.

The thing that I think Later really has going for them is their newsletter!  I know you're thinking FUCK NO, not another email, but this is the one newsletter I actually read.  Not every day, but I read at least one article from them every week.  They share Instagram news, offer step-by-step tutorials and marketing/campaign brand stories.  All interesting to a social media hussy like myself.  Let me highlight for you the last few items I actually CLICKED ON AND THEN READ:

• 5 Instagram Trends Popular in 2017 (So Far)

• 5 Things to Know About the Instagram Algorithm

• This Under-the-Radar Pose is Taking Over Instagram

Now go forth, check these out.  If you take nothing away from this, just sign up for the Later newsletter.  Let me know what you think and if you have any InstaTips (can I make that a thing?) for me I would love to hear it.

One of the most important things we do in our adult life is the same thing we did in our early life: education.  I know I was eager to get the eff outta college, but now that I'm continuing my education in areas that truly interest me, it doesn't seem so awful.  Education is important whether you're building your craft or staying relevant in your career.  Many jobs require continuing education because this crazy world is changing so quickly and often it's vital to what we do.  Especially when it comes to the world of social media.  

A quick search tells me that social media has been around for barely two decades and already there are plenty of dead platforms left behind in it's wake... Vine, Periscope, Google+, this is why you've got to continue educating yourself!  The options are endless thanks to the lovely Internet.  Some, like my coworker, can't even decide what to have for lunch, would argue that's a downside.  The good thing is that there is someone for everyone.  The Kurt Russell to your Goldie Hawn.  Over the last couple years I've watched a lot of webinars, some free, some paid and it's hard to sit through a class when you can't stand the sound of someone's voice or your belief system is polar opposite.

This post has grown to be longer than most attention spans (140 characters, amiright?) so what I want to tell you is that Hilary Rushford with Dean Street Society is the teacher I've found most effective and inspiring.  She's incredibly easy to listen to, she's "real", fun, confident and something that's important to me - she's not super mushy gushy.  She offers free webinars throughout the year, if you follow her on Instagram you'll easily see when those are, and those should give you a pretty good indication as to whether you'd like to hear/see more.  You don't want to fork over your hard earned monies on someone that puts you to sleep.  

When you're shopping different webinars, conferences and classes here is my advice:

1. Research: Find out who you're going to spend your precious free time with and who you may be giving your money to. Peruse their website, Instagram and Facebook. This should give you a good idea of who they are.

2. Materials: Find out about the materials that come with the teachings. How long do you have access to their online videos or classes. Lifetime access is ideal, especially if they continue to update their programs. I like to go at my own pace so classes that expire in six weeks aren't realistic.

3. Closed Facebook Group: A great way to build a community with the other students, people in the same boat as you. Most of the time these groups continue on long past the class has ended.

4. Free: Free doesn't mean a lack of quality. Some people are out there sharing their passions because that's what makes them happy and you get to reap the benefits. For example, this blog is free!

Again, if there's something or someone out there that you can't live without - please share below.  

Social media is something that I fell in love with immediately when it came on the scene.  The reasons why have changed over the years... First it was all about customizing my music, adjusting my top eight and stalking people on MySpace.  Now I use it as a type of online diary, mixed with a virtual cookbook and a place to connect with likeminded, awesome individuals.

People often ask me, "how do you have such a pretty Instagram, how do you take such great photos, what apps should I be using."  Recently the girl who does my Botox (yes, I get Botox. I want to be frozen in time) asked me one of these questions and I promised to email her some information.  A few weeks later I took about an hour or so to pull from my mental library and send her a thorough list of "must haves".  Then I shared it with two girl friends running their own businesses and few weeks later with a fellow blogger.  A light bulb finally went off and I thought, I should share my insights with all of you - on the blog!

For part one I'm showing a quick look at the tools I use, but there is something for everyone on this list.  If you read this and think there is something I am missing please make sure to give me the heads up in the comments below.

HILARY RUSHFORD  This girl does Instagram classes periodically and I find her very easy to watch.  I also find her methods practical and relatable.  I definitely think it's money well spent. You have lifetime access to her videos, including access after she updates content.  She also talks a lot about social media as a business with her own personal perspective and success stories.

LATER  This is an app, but I actually use the platform for the newsletters.  It's one of the few I actually read!  The information provided about Instagram, and it's ever changing ways, is always up-to-date.  Plus they interview businesses and bloggers who are using their app successfully. You can use the app to set up posts for later (hence the name).  Instagram doesn't allow you to push content from an outside app, but you can set it up with your caption and set a reminder. When the reminder goes off it copies the text, opens Instagram and allows you to paste and post. Makes posting on the go easier.  There are other paid apps for this, but this one is free.

PLANOLY  Speaking of paid apps.  This one is worth the money because you can also access your Insta feed on your computer, which can be nice if you don't work exclusively from your mobile phone. They also just did an upgrade that allows you to set-up stories to post for a later time.  Watch their video.

A COLOR STORY  I've got a million photo editing apps on my phone, but I've stopped using ALL, but this one.  I even paid for the additional bonus packs.  That's how much I believe in this app.

SKILLSHARE  I'm obsessed with this site.  So much creativity waiting to be shared in all different avenues.  They literally have classes about e-v-e-r-y-t-h-i-n-g, even Instagram!  Take a look and sign up. the classes are usually pretty inexpensive and you can go at your own pace.  Plus, new classes are being added all the time.

iPOD TRIPOD  Totally worth the $12.99 and will really help your videos.  I clip mine onto my kitchen cabinet and take long overhead videos of my baking process.

The days since the inauguration have felt anything, but peachy.  However, It's been awesome though feeling the camaraderie online, especially with the people I follow on Instagram.  Normally my feed is all pretty parties and delicious treats. I'm happy to see people take a moment to share their thoughts. It makes things feel less isolated.  

Another silver lining to all things happening in the United States, is that it is making people think.  I know I've never given too much thought to who is in the White House or the decisions that are being made by our elected officials and maybe that's awful, but it's honest.  Bachelor nights with my girlfriends have even shifted!  We've gone from a night of gossiping to the occasional political discussion...  The world really has turned topsy turvy!

Peach Cobbler Cupcakes
Ingredients

---

• 1 1/4 cup all purpose flour

• 1 cup cake flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 2 teaspoons cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground all-spice

• 1/4 teaspoon ground cloves

• 1 stick (8 tablespoons) unsalted butter, at room temperature

• 1 1/3 cups sugar

• 1 cup sour cream

• 1/2 cup milk

• 4 large egg whites, room temperature

• 1 tablespoon vanilla bean paste

• 2 teaspoons pure vanilla extract

---

Preparation

1. Preheat the oven to 375 degrees F. Place the racks in the center position. Line cupcake tins with cupcake liners. Set aside.

2. In a large bowl combine both flours, baking powder, baking soda, salt and the remaining spices. Whisk to combine.

3. In a medium bowl whisk together the milk, sour cream, and egg whites. Set aside.

4. Fit a stand mixer with a paddle attachment, or use a hand mixer. Add the butter, sugar and vanilla bean paste to the bowl and beat at medium speed for 3 minutes, or until light. Scrape the sides as necessary.

5. Add the vanilla extract and one third of the flour mixture while beating on medium speed, again scraping the sides as needed. Beat in half of the sour cream mixture. Alternately add the remaining flour mixture and sour cream until all the wet and dry ingredients have added, beating until the batter fully incorporated and smooth.

6. Use a large ice cream scoop, evenly divide the batter between 22 lined muffin tins filling each about 2/3 of the way full.

7. Bake for 15-18 minutes, or until a toothpick inserted into the centers come out clean. Cool pan on wire rack for less than 5 minutes, then transfer cupcakes to the rack to finish cooling.

Pipe-able Cream Cheese Frosting
Ingredients

---

• 1 cup salted butter (softened)

• 1⁄2 cup shortening

• 16 ounces cream cheese (softened, cut-up)

• 4 lbs confectioners' sugar (powdered)

• 1 1⁄2 tablespoons vanilla extract

• salt

• graham crackers (optional)

Preparation

1. In a stand mixer cream together shortening and butter. Stop and scrape down, start again till creamy.

2. Add cut-up cream cheese and cream again, scraping down sides till fluffy on high.

3. Add vanilla extract and blend.

4. Add at time confectioner's sugar, starting on low speed as to not spray sugar all over, then increase speed till blended each time and scrape down each time.

5. You may add salt if you need to.

6. Turn on high speed for 15 minutes to make frosting blended, smooth and fluffy.

7. Pipe you cupcakes as desired and roll in graham crackers crumbs.

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My understanding is that some of you out there, those who don't live in California, are experiencing this weather phenomenon called fall.  Us Californians on the other hand are still experiencing ninety degree weather.  My fellow "Basics" are sitting outside, drinking PSLs in flip flops while perusing Instagram and willing a single orange leaf to drop from the trees.  Just so we too, can snap that perfect photo.

So while you're running around in your cute new booties and sliding on those favorite leggings, I'm standing in my hot ass kitchen baking these light, summer-y cupcakes.  Please remind me of this moment six months from now when I can't wait to give "winter" the boot.

CUPCAKES

{via the Craving Chronicles}

SWISS MERINGUE BUTTERCREAM

KEY LIME FILLING

This all started with the desire to tackle the elusive hi-hat cupcake.  For those of you who are cocking your head to the side thinking, WTF, click here and then you'll be like, oooohhh.  This really didn't go as I'd planned and I'm kind of bummed about it.  I might not be the best baker in the world, but I really hate when something gets the best of me.  Like with macarons, I've only been successful ONE time and it was so much damn work that I now understand why those tiny cookies are so damn expensive!

Getting off topic... Basically what I'm telling you is that this technique is not for the novice baker and if you attempt this, do not feel defeated.  All my coworkers thought they were really cool and thought they were delicious.  I just prefer my treats to be both attractive and tasty.

CUPCAKES

FROSTING

MINT FILLING

This probably goes without saying, but if you attempt the hi-hat then make sure to give yourself time.  It definitely takes patience and if you're successful, please do share!  I'm always interested to hear other baker's techniques.  

Funny story about myself and Kachet of The Lipstick Giraffe.  She and I were neighbors in a an amazing East Sacramento duplex a few years before Mr. Goddard and I bought our house.  After having a terrible experience with our first neighbor, she moved in and I was totally clueless as to who was living on the other side of our bedroom wall.  One night I was "effing" around on my phone and I saw a Facebook notification pop up telling me TLG was now following my blog's page.  I looked at her page and suddenly the light went on...  I rolled over to Mr. Goddard and said, ummm I think our new neighbor is another blogger!  The world is truly tiny.  I had been an Instagram fan for a short while, and she had just moved back from SF - right into my backyard.

Over the years we've swapped stories, shared how-to's and best practices, but we've never collaborated on a post.  We've been playing with ways we could blend our passions - fashion and baking - into something fun for both blogs.  

We've come up with some crazy stuff, but we never quite got our shit together.  Life always seemed to get in the way and let's face it, I'm a terrible blogger.  Then a couple weeks ago she asked me to help her make cupcakes for her upcoming birthday.  Ummm YEAH!  Right up my alley!  

We spent the better part of last Sunday in my kitchen, drinking champagne and baking semi-homemade cupcakes.  It was a blast to share something that I enjoy so much, but normally do solo.  

Once the cupcakes were done things became a blur of activity.  One blog post can take me forever.  I'm talking baking, decorating, styling, photographing, editing and THEN finally drafting a post.  Can you even imagine what it was like with two creatives, two iPhones and three cameras?!  We couldn't stop snapping photos and we were shooting each other in action.  If you're curious about these yummy peach cupcakes with a hint of almond - we both love almond - then you need to take a look at TLG today.  Make sure to wish Kachet a happy-almost birthday!

AM I THE ONLY ONE WHO WISHES THEY'D INVENTED SOMETHING FIRST? 

Like bottled water or Uber.  Something that everyone "needs" and I think, duh, why didn't I think of that first? That's how I feel about Starbucks and coffee.  How was it that for centuries people have been drinking the stuff, but in the last 50 years someone turned it into a billion dollar company and we all act like it's air and we need it to survive?!

Lucky for me, someone did pave that road and made way for these yummy cupcakes.  The cake itself comes from an old site that no longer appears to be updated, but she was there when blogs and cupcakes first exploded.  I found her cupcakes both beautiful and her flavors inspiring.  It's what really got my into baking in the first place.  Thanks to that passion I know present you with a perfect afternoon fix for the office's coffee addicts!

{Recipe via Cupcake Bakeshop}

I would consider myself a meticulous decorator.  That's why Mr. G and I didn't have anywhere to eat our Taco Bell for five months after moving into our home.  I searched locally and scoured the internet looking for my perfect table.  Eventually I gave up and had the table made by an old colleague.  That wasn't even the hard part.  Turned out that getting it through the front door was pretty damn hard!

Once I decide on something I make sure every tiny detail is considered.  This table was no exception.  Once we got it through the front door it sat unfinished for another five months.  Just like my wardrobe, I'm always thinking what do I want to live with for the next year?  The next five?  Needless to say it took me a long time to decide what the finish should be - paint, stain or both.

I decided to buy another piece of wood and several kinds of stain to find my perfect combination.  Perfecting the finish was worth every penny!  There were so many ideas already on Pinterest, but none were just right.  I'm the Goldilocks of home decor, always looking for that "just right" look and feel.  I had practically covered my test board and was about to call it quits, but my BFF made a couple suggestions and we ended up liking one combination enough to then try it on the underside of my table.  I'm not kidding you when I say, I wasn't f*cking around.

Looking at the table now I'm glad I took my time.  We get lots of compliments and I love sitting at the table, working away on my laptop.  Mr. G and I use it more than we use the office! 

I especially love having a focal point for my pretty flowers.  Until I realized that we have a million of the same kind of vases.  I went on the hunt for new lovely and unique vases that would be eye-catching to my guests.  Here are my favorites that will take your home from "mom jeans" to chic.

ONE // TWO // THREE // FOUR // FIVE // SIX // SEVEN

I have been OBSESSED with all things Georgetown Cupcakes lately.  I've never been, but I'm hoping to stop by next week while I'm in L.A!  I watched their show on TLC and now I check out their Cupcake Cam on a weekly basis.  G-U-I-L-T-Y P-L-E-A-S-U-R-E. Let's just say this cupcake was inspired by them.

I have always been a fan of their "signature swirl" and I remember that when they started Sophie and Katherine were the only ones who could do it just right.  They frosted ALL their cupcakes.  I watched tons of videos, but I couldn't seem to get it.  This time around I looked through the recipes they shared, because I just knew the fluffy frosting was key!  Of course, they use the highest quality ingredients, but one thing I'd never considered was European butter.  That took me down a research rabbit hole.  

What exactly is European butter?  

What makes it better or different than regular "American" butter?  

Long story short - higher fat content and that sounded pretty damn good to me.

The ladies of Georgetown Cupcakes did not lead me astray.  The frosting was delicious! Next time you bake I'd suggest splurging on the fancy butter.  It's well worth it.

CUPCAKES

CREAM FILLING

FROSTING

Note:  I tried the filling two ways, layered in the batter and baked and also filled after the baking process.  When the filling went into the oven it reminded me of a Cadbury egg's filling.  Still yummy, but messy.  I would definitely recommend filling them after they've come out of the oven.

My mom is an excellent cook!  She always says she'll make any meal so long as someone else picks it.  I'd have to same I'm the same way...sometimes.  I've been baking cupcakes for almost a decade and I tend to pick my favorites - anything chocolate or the Very Vanilla.

A few weeks ago an old coworker approached me about making her daughter's birthday cupcakes.  If you don't follow me on Instagram, take a peek because they turned out so cute!  She reviewed my standard cupcake menu, but suggested an almond and amaretto cupcake.  I'd never made anything like that before, even though I love almond sweets.  So, I was happy to try out some recipes and find a new cake flavor to add to my repertoire. 

I knew I wanted a cake with a real almond flavor and I didn't want to rely exclusively on extract.  It was surprisingly hard to find, but in the recipe below, the baker used coconut milk.  I thought why not try almond milk!  The cakes came out very light and moist, which is apparent in my first photo at the top of this post, and the almond flavor was subtle.  The cake paired nicely with the marzipan frosting - so delicious.

INGREDIENTS

For the cupcakes:

• 2 1/4 cups cake flour

• 2 1/2 teaspoons baking powder

• 1 teaspoon salt

• 1 stick unsalted butter, at room temperature

• 1 1/4 cups sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 2 teaspoon pure almond extract

• 1 cup unsweetened almond milk

PREPARATION

Preheat the oven to 350°. Line a standard muffin tin with paper liners.  In a medium bowl, whisk together the flour, baking powder, and salt.

In a stand mixer, beat the butter and sugar on medium high speed until well combined and fluffy. Add the eggs, one at a time, and beat until well combined. Add the vanilla, almond extract, and almond milk and beat until combined. On low speed gradually add in flour mixture, and mix until just combined.

Use a spring-loaded scoop or spoon to divide the batter evenly among the prepared muffin tin cups. Bake until golden brown and a toothpick inserted in the center of each cake comes out clean, about 18 minutes. 

{recipe adapted from Handle the Heat}

ALMOND BUTTERCREAM FROSTING

• 4 sticks unsalted butter, room temperature

• 1-7 oz box Odense Marzipan, grated

• 2 tbs. almond butter

• 6 - 8 cups confectioners’ sugar

• 2 teaspoons almond extract

PREPARATION

Add grated Marzipan and butter into a medium bowl. Beat on low until combined. Turn speed to high and beat into a smooth paste.

Add sugar. Beat on low until combined. Turn mixer to high and beat until smooth. If frosting is too stiff, add one teaspoon of almond milk at a time until desired consistency is reached.

It's hard to believe that Thanksgiving is only a week away!  When I was younger someone once told me that when you get older, time flies and unfortunately it's true.  I cannot believe that another year has already passed, but when I was in elementary school time seemed to stand still.  I was always waiting for the next holiday break or summer recess.  Now it's here and I'm not ready!

If your family isn't afraid to break away from the typical holiday traditions, or you like to offer a variety of desserts on Thanksgiving, then make these next week.  This recipe is so old that it came from the canceled-now-rebooted Domino Magazine.  The paper is covered in stains and everyone knows that's a sure sign a recipe is delicious.

INGREDIENTS

• 3 c. flour

• 1 T. plus 1 t. pumpkin pie spice

• 2t. baking soda

• 1 t. salt

• 3 c. Sugar

• 1 (15 oz) can pumpkin puree

• 4 large eggs

• 1 c. vegetable oil

• 3/4 c. orange juice

PREPARATION

Preheat oven to 350. Line muffin pans with liners or spray with baking spray. Sift together flour, spice, soda and salt. In large bowl, combine sugar, pumpkin and eggs. Whisk until smooth. Whisk in the oil and orange juice until smooth. Add flour mixture and fold together until incorporated. Do not over-mix. Bake 18 minutes and frost with cream cheese frosting.

CREAM CHEESE FROSTING

• 8 oz. shortening, butter flavor

• 16 oz. cream cheese, cold

• 1 T. vanilla

• 5 c. confectioner's sugar, more depending on stiffness

Remove the cream cheese from the refrigerator right before you're ready to make the frosting.  Cut the cream cheese into cubes.  Cream shortening and cream cheese until combined.  Don't over-beat or you'll lose your chance at piping the frosting into pretty peaks. Add vanilla and beat. Add powdered sugar one cup at a time until the desired thickness and sweetness has been reached.

I am a sucker for pretty packaging.  I'm a sucker for bubbles.  This cocktail combines all my favorite things!

I came across these Spindrift seltzers at Trader Joe's a couple weeks ago (I've also seen them at Target).  The white box caught my eye and I had to try them out.  I'm always trying to drink more water and come up with ways to make it more enticing. Not being a big water drinker, I thought what's more enticing than a little vodka?! ;)

I made this recipe up as I went along because really, it's hard to screw up raspberry and lime.  It's one of my favorite flavor combinations.  When you try these seltzer waters, I think you'll also be surprised how flavorful they are on their own.  If you're not a big sweets fan you may even want to skip the simple syrup all together.

Ingredients

• 2 Parts Vodka

• Juice from Half of a Lime

• 1 Part Raspbery Lime Simple Syrup

• Soda Water

• Raspberries

• Lime Wedge

Raspberry Lime Simple SyruP

• 1/3 Cup Water

• 1/3 Cup Sugar

• Raspberries

• 1/2 Lime

Pour sugar and the zest of half a lime into a food processor.  I use the grind setting to really infuse the lime into the sugar.  This could even be delicious to rim your glass with!  Then, heat the equal parts of sugar and water until sugar is completely dissolved.  Reduce heat to allow your raspberries to flavor the simple syrup.  About 5 minutes.  Add vodka, juice from half a lime and simple syrup into a shaker. Shake and strain into a highball glass filled with ice cubes. Top with soda water.

Bottoms up!

My KitchenAid ice cream attachment is seriously one of the best gifts I've ever been given.  Right after... in no particular order... my KitchenAid, my MacBook, my Corolla and my engagement ring.  I'm a lucky girl and I love ice cream!

I have done my best to keep a spot in our freezer for my attachment so that at any given moment I can make a batch of homemade ice cream.  I'm also proud to share that I've been working my way through a cookbook - an actual paper book - dedicated to ice cream!  I hope to share some of those tasty recipes down the road, but this no-cook (yay!) peach ice cream came from Pinterest.  

Recently I've heard rumors and seen on Instagram that other parts of the world are starting to experience this phenomenon called "fall".  Not the case in California.  It's still in the 90s and it's hard to imagine an end in sight.  The silver lining is that peaches have been so good at the farmers' market so I thought I'd tuck this recipe away for later.  Then my mom text me after coming across the same pin and asked to be invited over when I made this.  It turns out that peach ice cream time was NOW.

INGREDIENTS

• 2 cups heavy cream

• 2 cups whole milk

• 1/4 cup honey, warmed slightly

• 6 Tablespoons (1/4 cup plus 2 Tablespoons) sugar

• 2 teaspoons pure vanilla extract

• 2 large (or 3 medium) fresh peaches

PREPARATION

1. Prepare peaches by peeling, and removing the pit. Puree ONE of the peaches (in a blender or food processor) until smooth. Dice the other peach into small pieces (about the size of a pea). Set peaches aside.
2. In a large bowl add the cream, milk, honey, and sugar. Whisk a minute or so, until the sugar has dissolved.
3. Add vanilla.
4. Add peach puree and diced peaches and whisk or stir until well combined.
5. Taste for sweetness and if desired, add additional sugar (1-2 tablespoons), then whisk until dissolved.
6. Pour ice cream mixture into an ice cream maker and follow the freezing directions (I churned mine for about 45 minutes).

{recipe via Glorious Treats}

People ask me all the time what my biggest seller is or what's my favorite thing to bake.  These little muffins are definitely in the top three.  Most of the time baking is such a labor of love - a taste here, a taste there - that I don't even eat the final products.  Not this time.  These are so good that I baked a double batch last night for the second time in a week!

// SUGAR DONUT MUFFINS //

{Recipe Via Sweet Lavender Bake Shoppe}

Ingredients

• 3 cups all purpose flour

• 2 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground nutmeg

• 1/2 teaspoon ground cinnamon

• 3/4 cup whole milk, room temperature

• 2 tablespoons buttermilk, room temperature

• 1/2 teaspoon vanilla extract

• 10 tablespoons unsalted butter, room temperature

• 3/4 cup + 2 tablespoons sugar

• 2 large eggs, room temperature

Cinnamon sugar coating

• 1 cup sugar

• 1 1/2 tablespoon ground cinnamon

• 8 tablespoons unsalted butter, melted and very slightly cooled

Preparation

1. Preheat your oven to 375°. Spray two mini muffin tins with your favorite baking spray. Get out a bowl and sift together the flour, baking powder, salt, baking soda, nutmeg and cinnamon. In a separate bowl, whisk together the milk, buttermilk, and vanilla extract. Set aside.

2. In the bowl of your electric mixer (fitted with your paddle attachment), beat the butter and sugar until light and fluffy. It will take about 5 minutes, until the mixture is a pale yellow. Next, mix in the eggs, one at a time, scraping down the side of the bowl after each addition. Mix until just combined.

3. With the mixer on low, mix in 1/3 of the dry ingredients followed by 1/3 of the milk mixture. Scrape down bowl. Continue to alternate until all of the remaining ingredients are incorporated, finishing with the dry ingredients. Be careful to not overmix. You don’t want dense donut muffins!

4. Fill your muffin cups just to the rim with batter. Bake until lightly golden and firm to the touch, 14 minutes. 

5. Let the muffins cool in the pan for 5 minutes and then remove the from the tins. {makes 3 dozen minis}

To coat the muffins with cinnamon sugar:

1. Combine the sugar and cinnamon in a bowl. 

2. Roll each muffin into the melted butter making sure to coat all sides. Then sprinkle generously with cinnamon sugar.

The secret to these muffins is popping them in the oven for a few seconds.  They're not truly "muffins" because they're not deep fried, but people will never know the difference!  All they will taste is sugary, buttery heaven.

For as long as I can remember I've wanted to own my own home.  My mom is an excellent host and entertainer so the moment I've moved out I wanted to throw my own fabulous parties and dinners, but that's pretty hard to do when you're living in a two bedroom, one bath apartment.  Don't get me wrong, I always made a place my own, but it's not the same!  I was over the moon last year that Mr. G and I were able to purchase our own home.  It just so happens that it was the same month we were originally planning on getting married - so glad we went small and used that money towards a forever investment. :)

Back in December Anheuser-Busch invited me to take a tour of their plant and enjoy a beer tasting with girl friends.  When they contacted me again to share a brand new product - you bet I said yes!

Meet the Draftmark.

This is their new at-home brew system that's perfect for this hostess.  Think of it as your own personal keg.  You place what looks like a chilled 2 liter bottle on steroids and it's individual tap (seen above) into the keg's shell and you're done!  Nice and frothy right from the first pour so your party guests can belly up to your at home bar and there's no wait.  Once tapped the beer is good for up to 30 days, which is perfect in my house since I'm the only one drinking.

{I love how this takes up little room in my refrigerator - no more than a 12 pack of soda!}

We were just back from vacation when I popped this baby open. I wasn't quite ready to head back to reality so beer time was a priority. Northern California has been rocking the triple digit weather - barf - and I was looking forward to a home cooked meal after eating out for the past week (not that I'm complaining because California's central coast has some amazing restaurants). Although I don't really cook often, when I do I like to keep things as simple as possible. This crock-pot beer and bbq chicken was the perfect fix for a backyard dinner.

Beer BBQ Chicken

Ingredients

• 3 pounds boneless, skinless chicken breasts (about 6 large)

• 1 tbsp onion powder

• 1 tbsp paprika

• 2 cloves garlic, minced

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 cup beer (any kind you like: I used Shock Top)

• 4 cups (32 ounces) of barbecue sauce (Kraft is Mr. G's fave)

• hamburger buns

• coleslaw

• Instructions

Add everything, except the chicken, to the crockpot and stir to combine. Add the chicken to the crockpot, spoon the sauce on top so all the chicken has a little sauce on it.

Cook on low for 6 hours (crockpot temperatures vary, yours may take more time), stirring a couple of times throughout if desired. After 6 hours, shred the chicken and add it back to the sauce in the crockpot. Toss chicken with the sauce and let sit for 15 minutes so it can absorb some of the sauce. Serve on hamburger buns topped with coleslaw. {recipe via Fat Girl Trapped in A Skinny Body}

COLESLAW

Ingredients

• To prepare the coleslaw

• 1 pound package coleslaw mix

• ½ cup granulated sugar

• ¼ cup kosher salt

• For the dressing

• ⅔ cup mayonnaise

• 2 tablespoons granulated sugar

• 2 tablespoons cider vinegar

• 1 teaspoon celery salt

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 2-3 green onions, chopped

• ¼ cup fresh parsley leaves, chopped

Instructions
Pour the coleslaw mix into a strainer and place in the sink. Sprinkle with ½ cup of the sugar and ¼ cup of the kosher salt and lightly toss. Let sit for 5 minutes to draw out the moisture from the cabbage and then rinse well with cold water. Spin the coleslaw mix in a salad spinner and place in a large bowl (if you don't have a salad spinner try soaking up excess moisture with paper towels).

For the dressing, in a medium bowl mix the mayonnaise, 2 tablespoons sugar, cinder vinegar, celery salt, 1 teaspoon kosher salt, freshly ground black pepper, chopped onions and chopped parsley. Whisk well and pour ⅔ of the dressing over the cabbage mixture, and toss to combine. Add more of the dressing as desired and season with more salt, pepper or parsley to taste.
Refrigerate for 30 minutes up to overnight and serve. {via Foodie Crush}

This post is in partnership with Anheuser Busch.

Busy and creative weekend!  Headed back to Berkeley this weekend with my bestie to pick up my new dining room chairs.  I know that hardly sounds exciting, but it was quite the task to find some counter height chairs (not stools!) that we're attractive and the mister and I could agree on.  While we were there we made a pit stop at Ohmega Salvage.  If you're an HGTV watcher - this place would be a dream come true for Nicole Curtis.  I think we spent at least two hours browsing.  This place is huge and covers every asset of the home, from windows to shower handles.

Sunday was a creative day.  I had the chance to take a photography class from Michelle Drewes that was tailored to people who are just like me.  The class was for bloggers who were looking to shoot with in natural light and start shooting in manual.  It was refreshing to see so many locals that I'd admired online were also still shooting in auto and they too were still learning!  It really got my creative juices flowing.  I went straight over to the local art store to pick up some new paper and pens.  I came home and worked on Mr. Goddard's website and then doodled the rest of the night away.

Now it's back to work and I'm counting down the days until vacation!