Friday Top Five

Happy Friday!  June is here and so is my birthday!  I’m really looking forward to a great weekend celebrating with friends and excited to see what this year will bring.

I love all of this week’s picks, but I’m currently obsessed with this striped slipdress!  It is so flattering and comfortable- highly recommend grabbing this beauty.  Also, the quilted crossbody purse is perfection.  The putty color is beautiful and the picture does not do it justice.  Also, I just ordered the sandals and will give a full report on the fit when they arrive.  Happy shopping and have a fantastic weekend!

twist tee//jean shorts//crossbody//sandals//slipdress




Crispy Roasted Smashed Potatoes

I’ve never met a potato I didn’t like and these are no exception!  I feel like ‘Bubba’ from Forest Gump when I talk about my obsession with potatoes “you can boil them, smash them, fry them, bake them…”  But for real, this might be my new favorite recipe behind french fries (duh).  It’s super easy to make and don’t worry if they fall apart a bit once you smash them. They turn out different every time and I enjoy the smaller crispy bits as well.

As you know, my recipes are guidelines as i’m not the best at measuring out each item.  Taste as you go along, make adjustments as you see fit, and have a little fun!

Give these roasted smashed potatoes a shot next time you want to change up your potato routine – they will not disappoint!

  • 12 small red potatoes
  • 1 teaspoon salt (table salt is fine for salting the water)
  • ¼ cup olive oil
  • ¾ teaspoon salt (I use Maldon)
  • ½ teaspoon ground black pepper
  • ¾ cup freshly grated Parmesan cheese
  • 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
  1. In a large saucepan, place cleaned potatoes (unpeeled) and cover with at least an inch of water.
  2. Add a teaspoon of salt to the water, and bring to a boil.
  3. Once boiling, reduce heat and simmer until potatoes are tender, about 25-30 minutes.
  4. Drain potatoes.
  5. Preheat oven to 450 degrees F.
  6. Move potatoes to a non stick or foil-lined 15x10x1-inch baking pan, and allow the potatoes to cool for about 10 minutes.
  7. Using a potato masher or a large spoon and lightly press down on each potato to smash to about ½-inch thickness.  Try your best to keep each potato in one piece.
  8. Using half of the olive oil, brush on potatoes.
  9. Sprinkle half of the salt and pepper on potatoes.  I like the flavor and texture of Maldon salt.
  10. Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp.
  11. Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper.
  12. Bake for 10 to 15 minutes more or until potatoes are lightly browned and crisp.
  13. In a bowl combine cheese and parsley. Sprinkle on potatoes.
  14. Bake for 2 to 3 minutes more or until cheese is melted.
  15. Serve and enjoy!

Baked Buffalo Cauliflower Bites

I’m on a cooking spree lately and always looking for healthy snacks.  These cauliflower bites are easy to make and they’re healthy.  I’ve made these for a Super Bowl party, but it doesn’t have to be football season to enjoy all things doused in buffalo sauce.

You can eat these alone or dip in ranch if you prefer – they’re delish either way.  Pro tip:  Make a double batch because these little bites of goodness go quickly.

  • 1 medium cauliflower, cut into bite-sized pieces
  • 1/2 cup flour
  • 1/2 cup water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter, melted
  • 2/3 cup Buffalo hot sauce (Moore’s Buffalo Sauce is a fave of mine)


  1. Preheat oven to 450 degrees, line a large cookie sheet with aluminum foil, spray with cooking spray and set aside.
  2. In a large bowl whisk together flour, water, garlic powder, salt and pepper. Depending on the consistency, you might need to add a little extra water to the mixture if it’s too thick.  Add cauliflower florets and toss to coat. Spread evenly onto cookie sheet and place in the oven. Bake for 15 minutes, flipping once. Remove from the oven.
  3. In a separate bowl stir together melted butter and buffalo sauce. Add baked cauliflower and toss to coat.
  4. Remove the aluminum foil and replace with a new sheet.  Spray the foil with cooking spray.
  5. Spread the coated cauliflower evenly onto cookie sheet. Place back in the oven and bake for 25-30 minutes or until crispy, flipping once.
  6. Remove from oven and let sit 10 minutes before serving.
  7. You can serve them with your fave dip or alone.  Enjoy!

Scones and Snaps

Photography: Elizabeth Ballard

I’ve always had an interest in food photography and i’m inspired by so many incredible photographers and food stylists around the world.  They set themselves apart by developing their own aesthetic and I wanted to do the same.  Instead of taking a series of lessons, I wanted to consult with someone who could help me establish my own look/feel and brush-up on my photography skills.  I made the decision to invest in a quality camera and find an incredible photographer to consult with me.  Amy Stallard was the perfect match and we clicked immediately.  This is just the beginning and i’m really looking forward to more sessions, but I am so happy with what we’ve created together.

I’ve include two of my favorites and I can’t wait for our next session.  I’m not much of a baker, but knew the vibrant lemon and blueberry hues would look beautiful when photographed.  You can find the easy scone recipe below because you’re going want to make them after seeing how delicious they look!  Hope you enjoy the snaps and scones 🙂

Photography: Elizabeth Ballard

Blueberry Scones with a Lemon Glaze (courtesy of Tyler Florence)

Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter


  1. Preheat the oven to 400 degrees F.
  2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
  3. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
  4. Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it’s even simpler to zap it in the microwave. Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Friday Top Five

Happy Friday!  The sun is shining and I am ready for the weekend.  I can’t wait for the warm weather ahead and hope all the mommas out there have a great Mother’s Day!

I’m absolutely loving both beauty products featured in this week’s picks.  Now that we’re transitioning to warmer weather, it’s the perfect time to switch up your make-up and skincare routine.  We’ve all been told that Hyaluronic acid is one of the key ingredients to great skin and this product does not disappoint.  Immediately after I started using it, people commented on how great my skin looks.  I really like Dr. Dennis Gross products (no this is not an ad) and it’s a perfect addition to my skincare regimen.  And this new Benefit blush is a must add to your makeup bag.  It’s the perfect golden pink to give you sun-kissed cheeks and it smells good too.

maxi dress//off shoulder tee//blush//floral blouse//face lotion