holiday menu

I love cooking and baking any time of the year, but there is something special about making holiday meals. I love the way the whole house smells wonderful and there is anticipation of a great meal to come. The best part is sharing delicious food with the ones you love.

Here are some of my favorite holiday dishes:

  1. Fettuccine with White Truffle Butter and Mushrooms: recipe courtesy Ina Garten 



  • Kosher salt and freshly ground black pepperKosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon good olive oil
  • 12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick
  • 1/2 cup heavy cream
  • 3 ounces white truffle butter
  • 8.82 ounces fresh fettuccine
  • 3 tablespoons chopped fresh chives, plus extra for garnish
  • 1/4 cup freshly grated Parmesan, plus extra for garnish


Add 1 tablespoon of salt to a large pot of water and bring it to a boil.

Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.

Transfer the mushrooms to a bowl and rinse out the pan.

Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.

Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.



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6 cups mixed salad greens
1/2 cup pomegranate seeds (from half of 1 fresh pomegranate)
1/2 cup (4 oz.) feta or gorgonzola cheese, crumbled
1/2 cup pecan halves
1 cup balsamic vinaigrette (recipe below), or your favorite
1/4 cup balsamic vinegar
1 teaspoon brown sugar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

3. Jalapeno Cheddar Cornbread: recipe courtesy Ina Garten 



  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups milk
  • 3 extra-large eggs, lightly beaten
  • 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
  • 8 ounces aged extra-sharp Cheddar, grated, divided
  • 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
  • 3 tablespoons seeded and minced fresh jalapeno peppers


Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.


4. cinnamon rolls: recipe courtesy Pioneer woman 



For the dough:
  • 1 quart whole milk
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 2 packages (4 1/2 teaspoons) active dry yeast
  • 9 cups all-purpose flour, plus more for dusting
  • 1 heaping teaspoon baking powder
  • 1 scant teaspoon baking soda
  • 1 tablespoon salt
For the filling:
  • 2 cups (4 sticks) unsalted butter, melted, plus more as needed
  • 1/4 cup ground cinnamon, for sprinkling
  • 2 cups granulated sugar, plus more as needed
For the maple icing:
  • 2 pounds confectioners’ sugar
  • 1/2 cup whole milk
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1/4 cup strongly brewed coffee
  • Dash of salt
  • 1 tablespoon maple flavoring or maple extract


For the dough, heat the milk, vegetable oil and sugar in a large saucepan over medium heat; do not boil. Set aside to cool to lukewarm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.

Remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.

Remove half of the dough. On a floured surface, roll out the dough into a large rectangle, about 30 by 10 inches, with a long side facing you.

To make the filling, pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar!

Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls will be divine. When you reach the end, pinch the seam together.

Transfer to a cutting board and, with a sharp knife, make 1 1/2-inch slices. One log will produce 20 to 25 rolls. Pour a couple of tablespoons of melted butter into several pie pans or baking dishes and swirl to coat. Place the rolls in the pans cut-side up, being careful not to overcrowd.

Repeat the rolling-sugar-butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees F. Cover each pan with a kitchen towel and let rise on the countertop for at least 20 minutes before baking. Remove the towels and bake for 13 to 17 minutes, until golden brown. Don’t allow the rolls to become overly brown.

While the rolls are baking, make the icing: In a large bowl, whisk together the confectioners’ sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add more sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be thick but still pourable.

While the rolls are still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time…not that they last for more than a few seconds!

5. Snickers Brownies: recipe courtesy Laura Vitale 



  • 1/2 cup of Unsalted Butter, softened at room temperature
    10 oz of Semisweet Chocolate, melted
    1 cup of Granulated Sugar
    1/4 tsp of salt
    2 eggs
  • 1 cup of flour
  • 2-1/2 tbsp of Cocoa powder
    1/2 tsp of Instant espresso powder
    1 cup of Chopped up Snickers


1) Preheat the oven to 350 degrees. Line a 8×8 inch square baking pan with parchment paper making sure it comes up the sides a bit, set aside.

2) In the bowl of a standing mixer, cream together the butter and sugar, add the eggs and mix well.

3) Add the melted chocolate, mix to incorporate. Add the flour, cocoa, espresso powder and salt.

4) Mix until everything is combined and the pieces of snickers and just mix to mix throughout the batter.

5) Spread the batter evenly in the prepared pan, bake them for about 35 to 40 minutes, allow them to cool completely before serving.

OPTIONAL BUT HIGHLY RECOMMENDED: Drizzle caramel (my husband makes his own) and then some coarse sea salt on top!!
6. Caramel Apple Pie: recipe courtesy Laura Vitale 
7 cups of Tart Apples, peeled, cored and sliced
1 tsp of Lemon Juice
Zest and Juice of Half of a Small Orange
¾ cup of Walnuts, chopped
1/3 cup of Brown Sugar
¼ cup of Granulated Sugar
1 Tbsp of Corn Starch
¼ cup of Caramel Sauce (I have a recipe for that too!)
2 tsp of Ground Cinnamon
1 9” Unbaked Pie Crust

For the Streusel Topping:

¾ cup of All Purpose Flour
2/3 cup of chopped Walnuts
¼ cup of Granulated Sugar
6 Tbsp of Cold Butter
Extra Caramel Sauce for Drizzling over the top


1) Place the pie crust in a 9” pie plate. Spoon the caramel sauce in the bottom of the pie crust and set aside.

2) In a large bowl toss the apples with the lemon juice, orange juice and orange zest. Add the chopped walnuts, cornstarch, both sugars and cinnamon, toss to coat.

3) Add the apple mixture in the pie crust with the caramel sauce at the bottom.

4) In a small bowl combine all the ingredients for the streusel topping and mix with your fingers until the butter is evenly distributed through the dry ingredients.

5) Sprinkle streusel topping over the apples and place the pie plate on top of a baking dish. Bake for 1 hour at 350 degrees. Let it cool completely.

Slice and drizzle over some more caramel sauce and enjoy!

Please don’t forget to have this a la mode and maybe some of that caramel sauce drizzled over the ice cream as well. 
What’s on your menu for the holidays?





sephora haul

I wait for the Sephora VIB sale which happens twice a year, but this time around the wait seemed to be especially worth it. I had completely run out of so many of my beauty essentials so I eagerly waited for Sephora to announce their sale dates. I took full advantage of the sale this time around by stocking up on my favorites and decided to try out some new products. I figure since it’s almost my birthday, why not treat myself? Here is what I purchased and why I love it:


Farmacy Green Clean Makeup Meltaway Cleansing Balm with Echinacea GreenEnvy™– 

I have the honey mask by this brand and absolutely love it. The philosophy behind the brand is that of farm fresh ingredients, which I really appreciate. This balm is very light weight and feels so soft and luxurious on the skin, without leaving any greasy residue on the skin. Highly recommend this if you are in the market for a new cleansing balm which will feel like a pamper routine.


Kiehl’s Since 1851 Ultra Facial Cream – 

This is hands down my favorite moisturizer. I have been using it for around a year now and it never disappoints. It sits beautifully under makeup and sinks in like a dream into my just washed face when I get out the shower. It is lightweight, hardly has any scent and is a no fuss moisturizer that delivers hydration and softness to my face. I learned my lesson the hard way and now have two back ups of this.


Since I don’t get pedicures too often during the colder months, I like to have a pamper night where I put on one of these masks and do my own nails. They are a great excuse to put your feet up and relax- you literally can’t walk around in them. They leave my feet super soft and the experience is just so relaxing.  I enjoy the lavender and almond.

Kiehl’s Since 1851 Kiehl’s Lip Balm #1 

I need to have a lip balm on me at all times and this one was does the trick. It’s not at all greasy and protects my lips from cold air. I like to use this before going to bed as well.

Murad Essential-C Day Moisture Broad Spectrum SPF 30 PA+++ 

This is an excellent daytime moisturizer that has a good amount of SPF and also does not leave the skin greasy, sticky or with a white cast. I especially love to use this in the summer months. I love that it smells like oranges:)

SEPHORA COLLECTION Waterproof Eye Makeup Remover 

This product really surprised me. I have used drugstore and high end eye makeup removers and have found this to be comparable if not better than many high end ones I’ve used in the past. I don’t have to tug in order to remove my eye makeup and it doesn’t feel heavy at all. I will definitely be repurchasing this one.

Bobbi Brown Skin Foundation SPF 15 Golden Honey 5.75

Bobbi Brown foundation has quickly become my favorite foundation for every day. I started using it during the summer and the formula is great to wear year round. This  feels like I have nothing on my skin, yet provides my skin with the most natural coverage. You have to try this foundation to understand how lightweight yet beautiful the finish is. It is a very thin consistency which immediately sinks into the skin and becomes part of it. This foundation has truly transformed my standards when it comes to face makeup. Since getting it, I have yet to reach for another foundation. Truly remarkable product that is highly underrated in my opinion.

Rosebud Perfume Co. Rosebud Salve Rosebud Salve 

I keep this lip salve on my night stand tablet and use it before going to bed. It keeps my lips hydrated throughout the night and the tin lasts forever. Ive been enjoying the rose mint scent.

OLEHENRIKSEN Transforming Walnut Scrub 

This is a new scrub for me and I’ve been using it for about a week now. I love how soft it makes my skin and the small bits of walnut are so satisfying- I know my skin is being exfoliated.

Fresh Soy Face Cleansing Milk

This has been my go to cleanser for morning and night and I absolutely love it. I’ve been using only cleansing milks instead of foaming cleansers and have seen a difference in my skin.

Buxom Full-On™ Lip Polish Dolly

This is a great gloss to wear on top of literally any lip color. I love how it gives just the right amount of shine. It does tingle a little but not enough where it bothers me especially since I wear it over my lipstick.

NARS Pure Radiant Tinted Moisturizer Broad Spectrum SPF 30 Annapurna

I had heard so many good things about this foundation and I do enjoy the matte version so I thought I would give this one a try. I really like it! The color matches my skin tone perfectly. It’s a great every day foundation and nice to alternate with my beloved Bobbi Brown.

What goodies did you pick up from the Sephora VIB sale?







the best tomato soup.

This is the best tomato soup ever. My husband has been requesting it ever since the first time I made it. This recipe was inspired by delicious tomato soup we recently had with my dear Father in law. The tomato soup there was smooth and creamy and so comforting  along with grilled cheese. I decided to make my own version, keeping it light yet flavorful with some small chunks of roasted tomatoes. I think roasting the tomatoes makes all the difference here.




  • 2 (28-ounce) cans whole tomatoes packed in juice, drained,  juice reserved
  • 1 1/2 tablespoons dark brown sugar
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Minced Fine Or Grated
  • 1 whole Onion, Finely Diced
  • 2 Tablespoons Tomato Paste
  • 32 ounces Vegetable Broth
  • 1 cup Water
  • a splash of  Heavy Cream
  •  Salt And Pepper, to taste
  • 2 Tablespoons Minced Fresh Parsley (or dried parsley)
  • 2 Tablespoons Chopped Fresh Basil (or dried basil)
  •  Croutons


Heat oven to 450°F. Lined rimmed baking sheet with foil. Cut the canned tomatoes in half lengthwise and place facing up in a  single layer on the foil. Sprinkle evenly with brown sugar. Bake for about 30 minutes- the liquid will have evaporated and the tomatoes will have a nice color with roasted edges by then. Let them cool slightly and set aside.

In a large pot, heat butter and oil over medium-high heat, then add onion and garlic. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add roasted tomatoes with reserved juice. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Add the mixture to a blender and carefully puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.

Serve soup hot with a few crispy homemade croutons on top and a drizzle of olive oil if desired.

The croutons are a cinch to prepare- just heat up some olive oil and butter, sprinkle in some Italian seasoning- then add cubes of your favorite bread. You will know the croutons are done once they’re nice and crispy- after about 10 minutes.

Please note: Be very careful when blending the hot soup in the blender. If you cannot get your husband’s assistance like I do, please wait for the soup to cool before blending! Another option is to use an immersion blender.

What is your all time favorite soup?




pumpkin bread

This is one of my favorite fall recipes. I had never tasted pumpkin bread until my husband made it for me and used an eggless recipe when making it for my mom who is allergic to eggs. Ever since then, I look forward to having this bread every fall and we alternate between it and my favorite banana bread. I will post the recipe for that very soon.


recipe courtesy smitten kitchen

    • 1 15-ounce can (1 3/4 cups) pumpkin puree
    • 1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
    • 3 large eggs
    • 1 2/3 (330 grams) cups granulated sugar
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon fine sea or table salt
    • 3/4 teaspoon ground cinnamon
    • Heaped 1/4 teaspoon fresh grated nutmeg
    • Heaped 1/4 teaspoon ground ginger
    • Two pinches of ground cloves
    • 2 1/4 cups (295 grams) all-purpose flour
for yummy topping:
  • 1 tablespoon (12 grams) granulated sugar
  • 1 teaspoon ground cinnamon


Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray.In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.

Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.

You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there.

Note- This recipe made three mini loaves which I baked for 45 minutes after which I checked with a toothpick and it needed to bake for another 10 minutes or so. These freeze well, but honestly mine never make it to the freezer.


What is your favorite fall recipe?

beauty · food · good reads

my world.

As we say our goodbyes to the Summer and wait for a consistent Fall, here is a round up of what’s been happening and what I’ve been loving. These are some things that have made the transition from lazy summer days into early mornings a little more enjoyable.

blade runner – I wasn’t sure what to expect when we went to see this movie, but it was unlike anything I’ve ever seen. It doesn’t feel like a movie. It was so well done that it felt like we were in every scene. The acting is superb and for someone who doesn’t usually enjoy futuristic sci fi movies, this was one of the best I’ve seen. I highly recommend watching this one in the movie theatre.

nest indigo- This is my favorite new scent. I realized how much I love it the other day when I found myself sniffing the clothes I had worn with this lingering scent on them.

spinach and artichoke lasagna- This is my all time favorite lasagna. I’ve been hooked ever since the first time I made it. If you are a lover of all things spinach and artichoke, give this one a try.


darjeeling tea- A dear friend of mine recently brought back this amazingly delicious tea from India. Nothing can compare to the flavor of this darjeeling tea, no matter how many different kinds I’ve had here in the States. They are just not as good. I often look forward to having a cup of this when I get home from work.

FRESH Soy Face Cleansing Milk- This is my new go to facial cleanser for both the mornings and evenings. The texture is so soothing and milky. It never leaves my skin feeling tight, but incredibly supple and soft. I highly recommend this for anyone who has sensitive skin and enjoys a non foaming facial cleanser.

naked smoky eye pallete– I recently purchased this eye shadow palette, even though I wasnt in the market for one because Sephora was offering it a discounted price and I’ve heard so many good things about the Naked palettes. I’ve been using it every day since this arrived in the mail- and have been loving it so much. No wonder Naked palettes are so popular- the quality speaks for itself!

zara cardigan  There isn’t much that I needed to add to my fall wardrobe, but an oversized chunky cardigan was on my list. As soon as I saw this, I knew I would want to live in it. It is so soft and cozy. I don’t have anything in this shade of green. It feels like walking around with a warm blanket wrapped around me. Fall I am ready for you- I have my cardigan!

Elena Ferrante Neapolitan novels–  This is a series of four novels that is about two friends.  It follows their lives from the time they were little girls playing with their dolls, into adulthood. Their friendship is complicated, as most relationships with those we love tend to be. What struck me the most about these novels, was not so much the story line but the author’s skill in telling the story. I felt like I knew these two characters like they were a part of my life and truly missed them once I finished the series. I cannot wait for the HBO series to come out.

essential oils- I recently started using essential oils and have really been enjoying them. I like to add a few drops of either peppermint or eucalyptus oil to the floor of the shower. When the warm water hits the oil, it creates a wonderfully fragrant experience. The peppermint oil is especially helpful in alleviating my migraines.

laal ishq– I have been struggling to get this song out of my head. It’s no surprise that it’s been sung by Arijit Singh.

What has been going on with you lately? What have you been loving?









nest indigo

I’ve been on the lookout for a Fall fragrance and I was so excited to get a sample from Sephora when my sister recently recommended this one. We have similar taste in fragrances so I thought I would try this one. I can’t describe how it smells except that it’s amazing! I wore it for a few days to make sure it didn’t trigger any migraines, which perfume sometimes does to me. I loved it so much that I had to order the full size right away. Here are the notes:

Moroccan Tea, Kashmir Wood, Cardamom, Wild Fig.
Warm. Aromatic. Mysterious.

I don’t have anything like this- the scent is just so unique and lingers in the best way possible. I can definitely smell tea and spice. It’s perfect for the cooler months.

I highly recommend this if you’re on the hunt for a new fall fragrance. This is going to give my beloved CHANEL COCO MADEMOISELLE some serious competition!

IMG_2489IMG_2491IMG_2493Can we just talk about how beautiful this packaging is??


What are your favorite fall fragrances?




salted peanut butter cookies


Being married to a peanut butter lover has given me the opportunity to discover lots of different recipes in pb is the star.  Growing up the only time I had peanut butter was once in a while at school for lunch in the form of the class peanut butter and jelly sandwich. Don’t get me wrong, I liked it. Peanut butter was just not something I craved or wanted in some form every day (like my husband does). He loves these peanut butter bars that I make, these peanut butter cookies, and now loves these super easy to make cookies! The only thing he says they’re missing of course is….chocolate. Next time I make him a batch, I might have to add some dark chocolate chips–yummm.


These are so good that I already have my eye on one (or four) post dinner… They require very few ingredients- five to be exact, and four if you want to omit the salt on top. Make the full recipe though- you will regret making half because I assure you these will be gone before your cookie sheets have even cooled.



1 3/4 cups (335 grams) packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups (450 grams) smooth peanut butter
Coarse-grained sea salt, to finish


Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. I used a silicone mat- my new best friend.

In a medium bowl, whisk together the light brown sugar and eggs until smooth. Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated; you shouldn’t be able to see any ribbons of peanut butter.

You can freeze the dough before baking these but I did not and they came out great. Scoop out the dough- I used a small ice cream scoop. Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Mine baked perfectly when in the oven for 16 minutes. When finished, cookies should be golden at edges.

Let them cook completely, if you can, before serving. There was none of that around our kitchen though. Warm cookies were eaten and peanut butter lovers were very happy.






fall zara and topshop haul

After doing the biggest closet detox ever, I was able to make room for some new pieces. Fall is my favorite time of the year and I love shopping for fall clothes mid to late summer, mostly because it makes me more excited to go back to work/school! I picked up some basic pieces while also including some of the big trends for the coming season- mom style high waisted jeans and sleeves with details details details!!!


mom jeans

I am so excited to own my very first pair of mom jeans!! I love how these are loose but not too baggy so you can still show some shape and the ankle length is perfect to wear with booties.

pearl sweater :

This sweater will be great for the fall since it’s not too heavy or bulky. The pearl details on the sleeves make it more interesting. I am planning on wearing it tucked into my new mom jeans.

crossover front sweatshirt: 

I recently wore this on the plane with joggers and it was comfy, warm and because it’s cropped it’s just the right amount of fabric. This is my new favorite while traveling or just lounging.

sweatshirt with metallic details: 

This is a sweatshirt that I have been reaching for so much- I’ve been wearing it with high waisted denim shorts, black yoga pants and high waisted jeans. I think it would also look really cute with black high waisted jeans. It is super soft and the metallic details give it that something extra. The fabric is very unique as well- I don’t own anything quite like it.

astronaut tee: 

This is a fun graphic tee that says “I need more space”. It’s on the shorter side but I can still tuck it into high waisted jeans or shorts. It is a great layering piece and I enjoy the play on words.

eggceptional tee 

This is another great layering piece which I’ve worn tucked into high waisted shorts. It washes well and the size medium is just right on me. Also there is a glittered sunny side up egg on it and says “eggceptional”- how cute is that?!

tee with shoulder detail 

I knew I had to have this tee as soon as I saw the sleeve details- the pink makes it soft and feminine while the sleeves give this top some edgy vibes.

topshop lattice back sweater 

This is my first sweater purchase of the season. I don’t own anything in this color and the bell sleeves, v neck and lattice back just make it so cozy and on point with the trends for this fall. It’s also incredibly soft!

top shop high waisted jeans 

These are my first pair of topshop jeans and I am in love! They hug all the right places and are extremely comfortable. I can tuck in my tops easily- the wash is very versatile as well. Very happy with this pair of denim to add to the jean family!


Stay tuned for my closet detox post and thanks for visiting!




overnight oats

As I start mentally preparing myself for back to school, which means back to work for me, I’ve been thinking about breakfast and lunch options. These overnight oats, lovingly made by my husband many times during the past school year, are one of my favorite school year breakfasts.

Since I’m not a breakfast person, I find these overnight oats are perfect to take with me to work. I like to have them as I settle into my work day and it keeps me going until lunch! (Also that second cup of coffee helps). The crunch from the apples and nuts along with the soft and creamy oats give this dish lots of different textures and flavors. I haven’t tried it but I’m sure you could enjoy this warm as well. I like it nice and cold. Trust me this is not that mushy oatmeal we all know and some of us (myself) hate!


  • 1 cup old-fashioned oats
  • 3/4 cup milk, plus more if needed ( I like to use soy)
  • 1/4 cup raisins
  • 1 tablespoon brown sugar
  • 1 tablespoon vanilla extract
  • Pinch of kosher salt
  • 1 small Granny Smith apple, chopped
  • 1/4 cup nuts of choice ( slivered almonds and/ or walnuts are great here)


In a bowl, mix together all of the ingredients. Cover and refrigerate overnight. You can also add some fresh berries in the morning when you’re ready to eat!


recipe adapted from the pioneer woman