So the other day I made eclairs, for the first time ever! If you’re not familiar with eclairs, they’re the cream filled french pastries, often topped with chocolate or fruit glaze. Since I’ve already learned to make french macarons, making eclairs was my second french dessert experiment. I like to call it an experiment because let’s be honest here, not everything that I make turns out. Especially when modifying the ingredients to dairy free.
Happy Tuesday! I hope you’re all feeling ready to get back into the swing of things! I wanted to start the work week off by highlighting one of my favorite blogging collaborations from 2016.
In spring of last year, I had the opportunity to develop a few special macaron recipes for Best Friends for Frosting and their gorgeous blog! I created a Strawberry Macaron Sparkler, made with rosé, fresh strawberry pureé and a few more sweet ingredients.
Happy 2017! I hope you all had a memorable NYE celebration! We woke up to plenty of snow yesterday morning, so we took the kids sledding for their second to last day of Christmas break.
I can’t believe our few weeks of holiday magic are coming to a close. I’ve enjoyed every ounce of the down time, but could definitely use a few days more.
2016 is coming to a close and I’m more than ready to kiss it goodbye. Being candid, this year has been far less than sweet, but you know what…we survived! We all survived 2016! The lows and highs, the tears and frustration and now our reward is less than 12 hours away.
Yes, friends! 2017 is almost in our grasp, so lets take the time to reflect and celebrate a fresh start, and all that the new year has in store. Whether getting dolled up in a glamorous gown, or staying in pjs to watch the ball drop, I have a sweet treat for you to make, that’s so fitting for tonight’s festivities.
I hope you all had a wonderful holiday weekend! Ours went by entirely too fast, which I find tends to happen every year. I still have no idea how it’s already Thursday! My sister was in town from Los Angeles for 5 days and one of my nephews was up from Oregon. Our time together flew by! My hubby and I also celebrated our 20 year anniversary (of the day we began dating), on Tuesday.
One of the biggest trends of 2016 has got to be the unicorn. Wouldn’t you say? From cakes and cookies, to pillows, flair, emojis, party supplies, fashions, you name it, unicorns were on it. Earlier this year I designed my own unicorn cookie cutter (they’ll be back in stock early next year,) I also made unicorn pumpkins for Halloween. Today I tried my hand at making unicorn ornaments, or Unicornaments as I like to call them.
Happy Weekend! Hope you guys are all ready for the holidays! I needed a quick and easy treat to bring to my youngest daughter’s program earlier last week, so I made marbled Oreos again. You may recall me sharing them back in September for a baby shower that I hosted. This time, I added a festive touch by using red and green food colors and sprinkles from the shop.
As a gal that loves to entertain, roses are one of my decorative staples. During the winter months, I keep them in rotation around my home, not only for their fragrance, but to add some much-needed brightness to my space.
The rose has timeless beauty and is easily one of my favorite flowers to enjoy, no matter the season. You might see a few cocktails and treats infused with roses around here, or even used as props in my photographs.
Happy December friends! I hope you had a wonderful weekend! We spent most of ours preparing for Christmas…getting our tree and decorations up yesterday. We also spent some time out at our new home.
Being honest, we were expecting to be living in our new home by now, but have ran into many delays with our tile and flooring, pushing us back much further than anticipated.
I hope you all had a fabulous Thanksgiving! We had a quiet day, but it couldn’t have been better, complete with good food, football and of course family. The day prior I put together an order of cranberry vanilla bean french macarons for my daughter’s teacher. They turned out so good that I made some extras for our Thanksgiving dessert and paired them with a cranberry champagne cocktail.