Loving Right Now

Here you go peeps! Everything that I have found to be so delicious, fabulous, rad, brilliant, and lovely this week.

* Larabar.  I honestly CRAVE these daily and I can't get enough of the whole, natural goodness of these delicious bars.  My fav is Chocolate Coconut Chew and Peanut Butter Cookie. Get the skinny {here}.

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* "Pumped up Kicks". Even though I hear this on the radio everywhere I go, I can't get enough of this fun little diddy. Listen below. P.S. can I just note the bass player, aka Cubbie Fink... oh, hello gorgeous!

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* Colored denim.  Can't wait for my shopping afternoon tomorrow with my besties...I'll be on the hunt for the perfect pair like these {here}. High Waisted + Flare + Color = Bam.

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* Loving fringe cross body bags lately.  This one is perfect: leather+fringe+ethnic vibe =LOVE. Find it {here}. How about this bag with the above jeans?!  YES PLEASE.

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* Getting my dose of Whole Living Magazine in the mail each month.  I am loving visits to their website also. Go check it out {here}!

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* Nude Pumps. They go with anything and they are Killer. Check these ones out {here}. I love the nude/blush shade!!

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* Making a custom DIY art piece for a loved one.  Read the tutorial {here}. Love this idea for an anniversary gift for my baby daddy!

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Hope your weekend is filled with fun, love, adventure, and joy! XoX

Wednesday Wonders

Going along with my Pink post yesterday, I had to share this wonderful cupcake recipe that my sister found on good ol' Martha's website.

 Is there anything that a great cupcake doesn't cure?  Any time I am having a bad day, I treat myself to one (or two)...and it works.  Just an FYI. You're welcome.

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Sprinkles Strawberry Cupcakes (say that 3 times fast)...hello heaven on a plate. YUM!

Ingredients

• 2/3 cup whole fresh or frozen strawberries, thawed
• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature
• Sprinkles' Strawberry Frosting

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

A little fashion to go along with your cupcake?!  Yes please.  Here you go lovelies...Meet my favorites from Anthropologies newest arrivals.  Make it a great day! XoX

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