What a week! Between Pi Day and Saint Patrick’s Day, my cravings went a little wild. On Monday I wanted pie so badly I made a lemon meringue (it was heavenly), and by Thursday I was dreaming of Bailey’s. I also made homemade shamrock shakes for a blog feature, so if you’re still in the mood to celebrate green, go for it.
It’s been an intense week. I can push through on little sleep for a while, but when it catches up with me, it really hits hard. I’ve been daydreaming about a long nap—starting with just a few hours would feel like a victory.
This weekend is filled with birthday parties, Easter egg dyeing and brunch. I’ll share the highlights over on Instagram. What are you doing this weekend?
Also, if you’d like to follow along, please like my Facebook page — thank you!
Favorites of the week:
When small things make me happy, pens top the list — I’ve been crushing on the best writing pens and how a great pen can make everything better.
I’m completely obsessed with unicorn cupcakes right now—they’re as delightful as they sound.
For weekend indulgence, bourbon and peanut butter chocolate cake with salted caramel is calling my name.
DIY rainbow-edge stationery is tempting me to get crafty; it might just turn me into a craft person.
Planning to make a creamy stovetop mac and cheese soon—comfort food at its finest.
Hot corn and bacon beer cheese dip sounds impossible to beat—pure comfort and flavor.
Blueberry baked oatmeal has been a breakfast favorite; making a batch for the week is a great idea.
A trio of smoothie bowls looks dreamy and is perfect for fresh starts.
Three-ingredient fettuccine alfredo is the kind of simple, impressive dish I love to keep in my rotation.
Banana dark chocolate rye muffins are gorgeous and delicious—an elegant twist on a classic muffin.
For dinner, sticky seared salmon with an Asian crunch salad is a must-try—flavorful and satisfying.
Irish carbomb chocolate cheesecake is decadent and wonderful any time of year.
For something lighter, a roasted asparagus and wheat berry salad with arugula and pistachio pesto brings some healthy balance to the table.