Monthly Archives: April 2016

Mother’s Day Editable Recipe Card Freebie!

IMG_4535Happy Monday! I tried getting this recipe card ready for you last week, but was sidetracked with other duties throughout the week. Boo! BUT, I plowed through and got the last bits of it together this morning. Yahoo! Sharing recipes have long been a way of bringing families and communities together. An expression of love through food. No matter how we communicate recipes, whether it be online or cookbooks, sharing food we love will always be relevant to the human spirit.

The recipe cards on my Etsy shop are one of my biggest sellers. They are easy to work with, you don’t have to hand write a recipe (I loath writing a recipe!), and you can use them over and over just by saving a new copy. Who can argue with that?!

Recipe cards make a great personalized gift for your mom, sister or friends and are great for showers. And It’s close to wedding season folks! I’ve paired some of my favorite recipes on cute cards with some tea towels and kitchen gadgets from the brides registry for a sweet and personalized gift. So until Mother’s Day you can download this 4×6 editable and printable recipe card right here…for free! Hope you enjoy!

Mail Organizer Secret!

For years I have had to stare at our pathetic mail organizer on the counter across the kitchen island where a spend a good portion of my day. I have never liked it no matter if it was clean and organized or messy…which was 99.9% usually the case. I’ve always wanted to get rid of the thing, but I have never been able to find suitable homes for those random bits of mail/coupons/business cards/Netflix mover to return or the odd leftover school picture. So after about nine years of internal mental deliberation, I finally came to peace with my nemesis. It won’t go away. Ever. Even if I put it all in the junk drawer below, those random bits of things will start creeping back on the corner in plane view and mock me in my defeat. Soooo, if you can’t get rid of it, why not make it prettier?

IMG_4489This is a picture of it cleaned up in the new organizer – still way better than it was, but I wasn’t happy.

Once I finally got around to finding a prettier version of what I had and one that contained the chaos better, I felt a lot better about my enemy. BUT, it still looked messy!! Aaagh! Then a light bulb went off in my head. If you can’t clean it, hide it. That’s what under the bed is for and those weirdly shaped under stair closets, right?! So out came my ruler to measure and I got to designing a typographic cheeky phrase that was both fun, clean and measured perfectly to hide my eternal chaos. I have to say, I am far more zen every time I look up from my kitchen sink and see my “neatly organized” mail  😉 It’s still all there, just hidden! What do you think?

Sweet Potato Chai Muffins with Coconut Oil


I’m a little surprised at how often I make muffins these days since I wasn’t a huge muffin baker in the past. But now that my kids are going to school in the mornings and need a quick breakfast that’s also wholesome, I find myself trying more and more muffin recipes. Who doesn’t get tired of cereal and frozen waffles every morning! We gotta mix it up and we leave the pancakes (unless I make extra and freeze them) and smoothies for the weekends.

I had sweet potato in the freezer the other day that needed to be used (here’s a HUGE tip…buy the frozen mashed sweet potato from Trader Joes! Just defrost and you are good to go!!) and so decided to make this recipe that originally used pumpkin and then I swapped out the butter for the coconut oil. Easy peasy! I personally like coconut oil in my muffins and my girls like it too, but it can make the texture a little denser. That said, I love the added flavor the chai tea brings to these muffins.

Sweet Potato Chai Doughnut Muffins Author: Adapted from Martha Stewart Ingredients

For the muffins: Makes 12

  • ⅓ cup milk
  • 1 bag chai tea
  • 10 tablespoons coconut oil
  • 2 cups all­purpose flour, plus more for pan
  • 1 cup whole wheat flour
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon cardamom
  • ¼ teaspoon baking soda
  • 1¼ cups cooked and mashed sweet potato (pumpkin can easily be substituted)
  • ¾ cup lightly packed brown sugar
  • 2 eggs
For the sugar coating:
  • ¾ cup granulated sugar
  • 2½ teaspoons cinnamon


1. Pour milk into a mug or small microwaveable bowl. Heat in microwave 40 seconds until hot (but not scalding). Steep tea in milk 10 minutes.

2. Meanwhile, heat oven to 350 degrees F. Butter and flour 12 standard muffin cups. In a medium bowl, whisk flour, baking powder, salt, nutmeg, allspice, cardamom and baking soda until well combined.

3. Remove tea bag from milk, squeezing out any extra liquid and flavor from bag. Pour milk into a small bowl and stir in canned pumpkin until mixture is well combined.

4. In a large bowl or bowl of a stand mixer, beat oil and brown sugar on high speed 1 to 2 minutes. Add eggs, one at a time, beating well after each addition.

5. Using a spatula, wooden spoon or stand mixer on low speed, alternate stirring in flour (in 3 additions) and sweet potato mixtures (in 2 additions), beginning and ending with flour mixture, just until batter is combined.

6. Spoon batter evenly into prepared muffin cups. Bake 23-25 minutes until a toothpick inserted in center comes out clean. Cool muffins 10 minutes in pan on a cooling rack.

7. Meanwhile, in a small bowl, whisk together sugar and cinnamon. One at a time, remove muffins from pan then roll in sugar­cinnamon mixture. Transfer to cooling rack to cool completely.