A Week in Review...ish

Just as I found myself feeling settled in at home, starting to unpack, getting back in to my normal routines, catching up with family and friends, and visiting my favorite local spots, I'm on a plane yet again! Off to NYC tomorrow morning for shopping, museums, and visiting friends and family.

Picking up fresh flowers for around the house

Catching up with my girl Sara over brunch at La Boulange will never get old, especially with lattes served in bowls the size of our heads.

Reminded of how amazing my neighborhood is! 

Lunches at the Grove

Mini sweet treats from Kara's Cupcakes! 

Packing while still fully not unpacked is always interesting...

stay tuned for NYC posts! 

xx

Monday's

The first day of the week tends to be the worst day of the week for most of us since who ever wants their weekend to end? Starting off the week can be stressful, especially after a previously stressful week, but I have some routines that help me maintain some stability for the coming week and not dread Monday's as much as I used to. I try to read as much as I can, from books to newspapers, but in this weeks case, magazines. I had a stack of Spring fashion to soak up! I also like mapping out my week, seeing what I have planned socially (Sushi making class tonight & Cubs game Thursday!) and big deadlines I have to meet. Normally, a large latte accompanies these organizing tasks, but this week was my latest obsession: grapefruit juice. Speaking of fruit, grocery shopping is also normally on my Monday to do list. This week, I stocked up on fresh fruit + produce. What's on your to do list or grocery list?

 

new iPhone case + delicious fresh squeezed grapefruit juice 

Kelsey surprised me with homemade cakepops! 

I've truly never been a huge fan of this trend, but these were irresistible!

S'mores flavored, served frozen: yum!

stocking up on fresh produce for the week

All attempts to be healthy went flying out the window when we decided to make stacks of pancakes for dinner last night. Oops! 

At least we had lots of fresh strawberries?

What's your favorite breakfast to make for dinner?

Off to a sushi making class tonight! Post to come.

xx

Dose

Dose Market is a indoor market that features local Chicago foodies, artists, clothing & jewelry lines, and one of my favorites from the day, a local flower shop. Just $10 to get in, which includes 2 free cocktails for those 21+, Dose is a once a month must! If you love fashion and food, or like to support all things local, check out Dose. Come with an empty stomach & cash because you'll be tempted by all the delicious treats!

Gorgeous arrangements from Pistil & Vine

Absolutely loved the display at Femme du Coupe

And her adorable dress! Pardon my stalker shot.

the cutest caprese slider I've ever tasted from The Slide Ride! Follow them on Twitter or their website to see where they will be each week.

Chatted with Catherine Cooper, the head chef & owner of four month old Bon Macaron

(the pink Margarita was deeeee-lish!)

having fun with Tres Awesome & their gorgeous handmade flower props

Get Dosed next month, on May 12th! Hope your Sunday was just as fabulous as mine! 

xx

Easter Appetizers & Desserts

 Stuffed mushrooms: simple, delicious, and always a crowd pleaser 

stuffed with parsley, parmesan, garlic, and the mushroom stems 

stuffed peppers with mozzarella 

 what to do with five pounds of chocolate? 

make bunny chocopops! 

what to do with extra Cadbury eggs lying around?

use them for decorating carrot cake cupcakes! 

Preheat your oven to 350° F. Mix your dry ingredients together: 2 1/2 cups flour, 1 tsp. of baking soda, 1 1/4 tsp. cinnamon, 1 1/4 tsp. baking power, 1/2 tsp. nutmeg, 1/8 tsp. ground cloves, 1/2 tsp. salt

Using a food processor, shred about 4 large carrots or however many it takes to get about three cups. In a separate bowl, mix four large eggs,  1 1/2 cups packed brown sugar, and 1 1/2 cups sugar together. Add in 1 1/2 cups of vegetable oil and then stir in the carrots and your dry mixture. Pour in to liners and bake for about 22 minutes. If you aren't a fan of cream cheese frosting, you can ice them with your favorite vanilla icing, but we went with a simple cream cheese frosting. 

For the frosting you'll need: 12 0z cream cheese, 8 tsp. of butter (room temp), 1 tbsp. vanilla extract, and 3 3/4 cups of powdered sugar 

Mix cream cheese + butter, then add vanilla. Gradually add in your powdered sugar and ice the cupcakes once they are cooled.

To make our cute little nests, we added three Cadbury eggs to the frosting and shreds of the extra chocolate we had lying around.

xx