I make a smoothie every morning.  I put orange juice, frozen berries and mango, a banana, and yogurt in mine.  I think frozen fruit is the best because then you don’t have to add ice and still get a thick smoothie.  I don’t really think it is a smoothie unless it is really nice and thick … otherwise isn’t it just juice?

Too bad I have yet to figure out how to make a smoothie for one.  Above is the closest I have ever gotten to making the right amount, and clearly it isn’t.  Luckily I have a brother around who is always willing to drink the extra smoothie.

What do you put in your smoothies?


I am a big fan of the current maxi length trend. I love how comfy maxi dresses and skirt are.  It’s perfect for when you feel like wearing pjs or sweats but that’s just not appropriate.

So this skirt is simple.  It’s made up of two squares and a piece of elastic … nothing fancy.  Weirdly enough the quick sewing projects like elastic skirts, that are simple and don’t involve patterns are the ones I wear the most.  Plus this skirt was made even easier by the fact that I used my serger to do the gathers.  I just turned the dial to the highest tension and used that to determine how big to make my square.  I literally didn’t cut the fabric (with the exception of the waistband) until I hemmed it.

I have to say sewing this fabric was not fun.  I am not sure exactly what the content is (I got it from Joann’s a while back as a whim purchase) but I am pretty sure it is something like 100% polyester or something man-made.  The only thing that is good about the fabric is I will never ever have to iron it.

If you haven’t made a maxi skirt or dress I highly suggest you give it a try.  Something simple like this is a great simple project that makes a statement.

What do you get when you combine 5 bags of Reese’s, two blocks of dark chocolate, and a jar of peanut butter? This masterpiece.

I made this cake for my brother’s graduation party.  He was a big fan of the Reese’s engulfed in a cookie cookies, but I wanted to make something a little fancier for his party.  Plus I figured you couldn’t go wrong with this many Reese’s, and it looks pretty darn cool.

A neighbor of mine even described it as breathtaking.  I have to say it is pretty funny to hear an 18-year-old guy describe a cake as breathtaking.  So if you want a breathtaking, peanut butter/chocolate overload cake, here it is.

I used Bakerella’s recipe.  While this cake is faster because it is made with cake mix, cutting up and placing all the Reese’s takes a long while.  My biggest suggestion is that you buy the new mini mini Reese’s that come unwrapped in a bag because I can’t imagine how long it would have taken if I had had to unwrap them all.  Also buy 6 bags if you plan on snacking cause I used every single one in the 5 bags (total it made a 2 layer 9-inch cake and 24 cupcakes).

Lately, I have been baking but not blogging so here is a bit of a catch up.



AMAZING Lemon Macarons!  These were all gone by the next morning.  Once again made using Master the Macaron.  The lemon curd is delicious and makes a ton.  I am going to be pulling the extra lemon curd out of my freezer any day now to make some more lemon macarons.




Red Velvet Cupcakes. These were good, but not great.  While the frosting was amazing, the cake was nothing special.  I have yet to find a really good red velvet cake recipe.  Any suggestions?





Baking Samoas Cupcakes with a friend.  I was told these were one of the best cupcakes I had ever made.  They were a delicious and fun interpretation of the girl scout cookie.  My only warning is to be ready for one really sweet cupcake.  The recipe is from Sugar Duchess.  The only change I made was melting milk chocolate chips in the microwave instead of making a chocolate fudge sauce.  Simpler and just as delicious.

Have fun baking!

This is a little late but for Father’s Day I made my dad homemade granola.  I often find store bought granola is too sweet and boring.  I like my granola natural, full of flavor, and full of stuff (nuts, dried fruit, coconut, etc.).  This granola is easy to make and you can make tons at once.  I doubled the recipe and that disappeared in less than a week.  It is the perfect breakfast paired with my mom’s homemade yogurt.

Homemade Granola

Adapted from Bon Appetite June 2010

3 cups old-fashioned oats
1 cup coarsely chopped pecans
½ cup unsweetened coconut
3 tablespoons brown sugar
¾ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
1/3 cup honey
2 tablespoon canola oil
½ cup dried cranberries
½ cup golden raisins

Note: You can use any mix of nuts or dried fruit that you want just estimate about the amount in the recipe.  Or if you want some really hefty granola throw some extra in.

Preheat oven to 300°.  Mix together oats, pecans, coconut, sugar, cinnamon, ginger, and salt.  Heat oil and honey in a saucepan til smooth.  Add honey/oil mixture to oats.  Mix well.  Spread oats out on parchment lined cookie sheet.  Bake 30-40 minutes, stirring every 10 minutes.  Bake until oats turn golden brown (don’t be afraid of some color).  Enjoy! Makes about 5 cups.

Everyone knows the best part of a muffin is the top …  so I only made tops.  Banana bread muffin tops to be exact, and they were delicious.  So delicious that after only five minutes the pan looked like this.

Banana Bread

2 cups sugar

½ cup butter

4 eggs

6 ripe bananas

2 ½ cups flour

1 tsp salt

2 tsp baking soda

1 cup chopped walnuts

Cream together sugar and butter.  Add eggs.  Mix.  Add mashed bananas. Mix. Add all dry ingredients.  Mix.  Stir in nuts.  Bake at 350°.  For muffin tops bake 10-15 minutes.  For 1lb loaf bake 40-45 minutes.

Makes two 1lb loafs or one 1lb loaf and 12 muffin tops.

NOTE: I decreased the amount of butter from the original recipe so when creaming the sugar and butter the mixture will not fully cream, just mix until you no longer see butter clumps.

Shredded chicken tacos with guacamole. Yum.

My macarons came out with feet and lots of them!! Woooh!  For those of you who don’t speak macaron, feet are the ruffly edge at the bottom, and they are kind of a big deal or so I have read.


I have to say macarons are the scariest cookie I have made.  Reading about them almost frightened me out of making them. They are also the cookie that involves the most waiting. Waiting for the eggs to age … waiting for the shells to develop a film before baking … waiting for them to be refrigerated for 24 hours before eating.  I have to admit I couldn’t wait that long to eat them and props to anyone who can wait that long.  Anyone who is considering making them, but is worried just do it!! They are delicious.  While my macarons look nothing like the perfect ones you buy in stores (just look at the really tiny ones below), they were tasty, and I had to stop myself from eating all of them.


I used the chocolate macaron recipe in Master the Macaron.   This is a really helpful intro to macarons.  Next I am going to try the lemon ones.


I am having a jewelry sale this Friday.  I have a bunch of new styles and been having a lot of fun making jewelry with old coins.  Hopefully I will post some pictures this week. Hope to see you this Friday!

When: Friday, October 15th from 3 to 7

Where: 1936 Port Seabourne, Newport Beach, CA



Thanksgiving for me consisted of tons of pie.  Pumpkin pie.  Apple crumb pie.  Pumpkin coffee pie.  And even lemon cake.

I hope you had a wonderful Thanksgiving.

By the way pictured above are napkins I made using my favorite Amy Butler fabric.